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Chorizo Breakfast Tacos with Crispy Potatoes

· 8 Comments

There is nothing better than hearty breakfast tacos! Spicy and savory, these chorizo breakfast tacos are done in nearly 25 minutes and are loaded with crispy potatoes and melty cheddar cheese, all wrapped in a warm, charred tortilla.

Breakfast tacos with chorizo and potatoes and topped with hot sauce and avocado.

Living in Southern California, I've learned a few things about what makes a great breakfast taco! Mexican breakfasts are a staple, everything from breakfast burritos to chilaquiles and good spicy breakfast tacos with chorizo.

Admittedly, I'd like to say I can be picky when it comes to breakfast tacos. There has to be a good quality hot sauce on hand, spicy sausage, some sort of crispy potatoes mixed in and each layer should be easy to bite into. Dare I say that these are best breakfast tacos? For a quick impressive appetizer try my Pan Con Tomate with Jamón.

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🌮 Recipe Highlights

  • These chorizo and potato tacos have layers of flavors and textures with crispy potatoes, soft eggs and savory melty cheese.
  • Breakfast tacos are highly customizable! Make them meat free with soyrizo or even more vegetables such as sautéed spinach or kale.
  • Tacos for breakfast are perfect to make ahead! Make a batch of the chorizo egg scramble up to a day in advance and warm through when ready to assemble.

📋 Ingredients

Ingredients for breakfast tacos including chorizo, potatoes and eggs.
  • Tortillas: Corn tortillas is preferred due to flavor but good quality flour tortillas will always do. Take the time to char the tortillas over a flame for added flavor.
  • Eggs: Large eggs are used in this recipe and you'll need about 5 eggs for 6 tacos.
  • Milk: I always add a splash of milk to whisked eggs, which gives it more creaminess and richness.
  • Potatoes: Use a thin peeled potato such as Yukon gold, which are creamy on the inside and crisp up well on the outside. Cut the potatoes into a small dice so they cook evenly.
  • Chorizo: The chorizo used in the recipe is a Mexican style chorizo that comes in a tube. The Mexican chorizo is a lot loser, making it easy to cook with the soft scrambled eggs.
  • Cheddar Cheese: Take the time to shred a block of cheddar which will melt more easily than the pre-shredded option. As soon as the eggs are done cooking, remove from the heat and add the cheese. The warmth from the eggs will gently melt the cheese.
  • Toppings: Salsa, your favorite hot sauce, green onions and cubed avocado.

See recipe card for full information on ingredients and quantities.

🧀 Substitutions and Variations

  • For a meatless option, use soyrizo, which uses the same spices as chorizo and has great spicy flavor!
  • Garnish the breakfast tacos with a dollop of sour cream, roasted tomatillo salsa or homemade tomatillo red chile salsa.
  • For a healthy breakfast taco, omit the chorizo and add vegetables such as sautéed spinach or kale.
  • Add different cheeses, such as creamy goat cheese or cotija cheese.
  • Add roasted hatch green chiles to the eggs!

⏲️ Instructions

Cook the cubed potatoes until the edges are crispy and golden brown.

Step 1: Cook cubed potatoes until slightly crispy and golden on the outside, about 12-15 minutes.

Once the potatoes are cooked, add the chorizo in the center of the skillet and cook until cooked through.

Step 2: Make a well in the center and add the chorizo sausage. Use a spatula to break up the sausage and cook until fully cooked through, about 5-7 minutes.

Cook the chorizo with the crispy potatoes.

Step 3: Once the sausage is fully cooked, mix the chorizo with the potatoes.

Pour the whisked eggs into the chorizo and potato mixture.

Step 4: Add more oil or butter it needed and pour in the whisked eggs into the chorizo mixture.

Scramble the eggs with the chorizo and potatoes until the eggs are just cooked through.

Step 5: Scramble the eggs into the chorizo and potato mixture until the eggs are just set.

Add shredded cheddar cheese and green onions to the chorizo and egg scramble.

Step 6: Turn the heat off and add the shredded cheddar cheese and green onions.

Char the corn tortilla directly on the stove top until the edges are lightly charred.

Step 7: Char the tortillas directly on the stove top, for about 10-15 seconds until the edges are charred.

Garnish the breakfast taco with cubed avocado and hot sauce.

Step 8: Layer the breakfast tacos with the chorizo and potato mixture and top with cubed avocado, salsa and hot sauce.

📍 Recipe Tips

  • Cut the potatoes into a small dice so they cook quickly and are easier to mix with the eggs.
  • Take an extra few seconds to char the tortillas directly on the stove os the edges have a nice char to them, giving the tortillas an extra layer of flavor.
  • Whisk the eggs very well, making sure the whites and yolks are completely mixed in, which will make the eggs even fluffier and lighter.
  • As soon as the eggs are just set, turn off the heat to not overcook.
Chorizo breakfast tacos with eggs and potatoes and topped with avocado and hot sauce.

Recipe FAQs

What is chorizo made of?

Chorizo is a pork sausage with warm spices of paprika and chilies. You can find a soft Mexican style of chorizo, which is great to add to eggs or a dry chorizo which is firmer.

What do breakfast tacos include?

Include any of your favorite breakfast items in breakfast tacos! Our favorites are scrambled eggs, roasted tomatillo salsa or your favorite salsa, shredded cheddar cheese, spicy chorizo and crispy potatoes.

What are some Mexican breakfast dishes?

A few popular Mexican breakfasts are breakfast tacos with chorizo or breakfast burritos, chilaquiles with eggs and mijas.

More Breakfast 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.

Chorizo breakfast tacos with eggs and potatoes and served with salsa on the side.
Print Recipe
5 from 8 votes

Chorizo Breakfast Tacos

Spicy and savory, these chorizo breakfast tacos are loaded with crispy potatoes and melty cheddar cheese all wrapped in a warm charred tortilla.
Nutritional information and serving size is for (1) Taco.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American, Mexican
Keyword: breakfast tacos, breakfast tacos with potatoes, chorizo breakfast tacos, chorizo tacos
Servings: 6 tacos
Calories: 260kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Taco Filling

  • 1 tablespoon avocado oil
  • 1 cup Yukon gold potatoes diced small
  • 4 ounces Mexican chorizo
  • 5 eggs
  • 2 tablespoons milk
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Ground black pepper
  • ½ CUP shredded cheddar cheese
  • 1 green onion thinly sliced
  • 6 corn tortillas

Toppings

  • Avocado cut into cubes
  • Salsa for garnish
  • Hot Sauce
US Customary - Metric

Instructions

  • Drizzle a nonstick skillet with avocado oil and place over medium heat. Add the diced potatoes and cook for 12-15 minutes until the potatoes are cooked through and golden brown.
  • Make a well in the center and add the chorizo. Use a spatula to break up the chorizo and cook until the chorizo is fully cooked through, then mix the chorizo with the potatoes.
  • Whisk the eggs and milk together until well combined and pour the whisked eggs into the chorizo mixture. Use a spatula to gently scramble the eggs until just set.
  • Once the eggs are set, turn off the heat and add the shredded cheddar cheese and green onions.
  • Char the tortillas on both sides until lightly chard, for about 30 seconds.
  • To assemble, layer the chorizo and potato egg mixture onto the charred tortillas and top with cubed avocado, salsa and hot sauce.

Video

Notes

  • Cut the potatoes into a small dice so they cook quickly and are easier to mix with the eggs.
  • Take an extra few seconds to char the tortillas directly on the stove os the edges have a nice char to them, giving the tortillas an extra layer of flavor.
  • Whisk the eggs very well, making sure the whites and yolks are completely mixed in, which will make the eggs even fluffier and lighter.
  • As soon as the eggs are just set, turn off the heat to not overcook.

Nutrition

Calories: 260kcal | Carbohydrates: 20g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 459mg | Potassium: 286mg | Fiber: 3g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 8mg | Calcium: 121mg | Iron: 1mg

Prosciutto and Caramelized Pear Pizza with Balsamic Glaze

· 2 Comments

If you are looking for a fun play on pizza with sweet and salty notes, you will love this prosciutto and pear pizza. The pears ever so lightly caramelize just enough for their sugars to release, which pairs deliciously alongside sautéed shallots, salty prosciutto and a drizzle of balsamic glaze.

Caramelized pear and prosciutto pizza with mozzarella and drizzled with aged balsamic vinegar.
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One of my favorite flavor combinations is layering sweet fruit with salty and savory ingredients. Usually, I like adding fresh fruit to salads, such as arugula pear salad, which offers a delicious refreshing bite or roasting pears and carrots for a sweet and savory side dish.

This prosciutto and pear pizza features that perfect balance of sweet and savory flavors! The pizza is layered with salty prosciutto, sweet caramelized pears and caramelized shallots, all drizzled with a tangy balsamic glaze. For another wonderful pizza combination, try my Spinach Feta Pizza.

And for a a truly impressive meal, pair the pizza with a fresh burrata caprese salad. And speaking of Burrata try my latest Pizza, Squash Blossom Pizza with Burrata is a Burrata paradise.

🍐 Why You'll Love This Recipe

  • Sweet and Savory Flavors! The combination of sweet caramelized pears with salty prosciutto is fantastic!
  • Savory spin on sweet fruit! I love adding fruit to traditionally savory recipes such as honey Dijon roast chicken with pears.

📋 Ingredients

Ingredients for pear and prosciutto pizza, including parmesan cheese.
  • Pizza Dough: When working with raw pizza dough, keep it at room temperature for at least 30 minutes before rolling the dough out.
  • Shallot: Shallots cook faster and are more mild than standard onions. If shallots aren't available, use thinly sliced red onion.
  • Pears: Bosc pears are crisp and sweet and hold up well to the cooking.
  • Mozzarella Cheese: A few slices of fresh mozzarella are used for this pear pizza to keep it light and not too heavy. Another favorite is buffalo milk mozzarella which has great flavor and is easily digestible for most people.
  • Parmesan Cheese: This is a hard aged Italian cheese that gives the pizza (or anything else you want to top it with) great savory and nutty flavor. I like using a microplane to freshly grate the parmesan right on top.
  • Prosciutto: This Italian dry cured ham is rich and salty and sliced very thin. You can often find prosciutto in several Italian recipes such as beef braciole or crisped up on top of roasted tomato soup.
  • Aged Balsamic: Use a balsamic glaze or a good quality aged balsamic, which will be thicker, sweeter and have more depth of flavor.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of cow milk cheese, substitute buffalo milk mozzarella and substitute pecorino cheese, instead of parmesan cheese.
  • If bosc pear isn't available, look for green anjour pear, which has a nice sweetness and will caramelize easily.
  • Add other cheeses! Make a pear and blue cheese pizza and add crumbles of gorgonzola cheese.
  • Instead of sliced pears, substitute with fresh figs!

⏲️ Instructions

Cook the sliced pears in a skillet until edges are caramelized.

Step 1: Cook the sliced pears until lightly caramelized on both sides.

Stretch out the pizza on a lightly floured surface into an even 10 inch circle.

Step 2: Roll out the pizza dough on a lightly floured surface to a 9 to 10 inch circle.

Add slices of fresh mozzarella and slices of prosciutto onto the pizza.

Step 3: Brush the pizza dough with olive oil and top with fresh mozzarella and prosciutto.

Top the pear and prosciutto pizza with caramelized shallots.

Step 4: Layer the caramelized pears and caramelized shallots around the pizza. Top with grated parmesan cheese.

Transfer the pear pizza onto a hot pizza stone in a pre-heated oven.

Step 4: Transfer the pizza into a preheated oven onto a hot pizza stone and cook for 7-9 minutes until the crust is golden brown.

Pear and prosciutto pizza with mozzarella, aged balsamic, caramelized shallots and fresh basil.

Step 5: Garnish the pizza with a drizzle of aged balsamic and fresh basil.

Caramelized pear and prosciutto pizza topped with fresh basil.

📍 Recipe Tips

  • For the prefect golden pizza crust, pre-heat the oven to 550 degrees Fahrenheit for 30 minutes.
  • If you don't have a pizza stone, use a baking sheet! Turn the baking sheet upside down onto its flat side and pre-heat in the oven.
  • If the pizza dough springs back as you roll it, don't force it! Let the dough rest at room temperature for another 10-15 minutes and it will stretch easier.

Recipe FAQs

What is the best temperature to cook pizza at?

The ideal temperature for a perfect pizza is anywhere from 550 to 700 degrees Fahrenheit. If the temperature is too hot, it can burn and if it's too low, the pizza won't achieve that crisp golden crust.

Do you need to fully cook prosciutto?

Prosciutto is a cured sliced ham and doe snot need to be fully cooked. You can eat it right out of the package or crisp up the prosciutto for a salty and crisp bite.

How long do you bake pizza at 500 degrees Fahrenheit?

Bake the pizza in a preheated oven for 6-9 minutes. The hotter the oven, the quicker the pizza will cook.

More Pizza Recipes to Try

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

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5 from 8 votes

Caramelized Pear and Prosciutto Pizza

If you are looking for a fun play on pizza with sweet and salty notes, you will love this pear prosciutto pizza! With sautéed shallots, mozzarella and finished with a sweet balsamic glaze.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dinner, Main
Cuisine: American, Italian
Keyword: caramelized pear pizza, pear pizza, pear prosciutto pizza
Servings: 8 servings
Calories: 764kcal
Author: Samantha Ferraro

Equipment

Ingredients

Caramelized Shallots

Pear Pizza

  • 1 pound pizza dough cut in half and at room temperature
  • Flour for dusting
  • 4 tablespoons olive oil for pears and pizza
  • 2 bosc pears sliced into ¼ inch slices
  • 8 ounces mozzarella cheese roughly torn
  • ½ cup grated Parmesan cheese + more for garnish
  • 4-6 slices of prosciutto
  • Aged balsamic for garnish
  • Basil leaves for garnish
US Customary - Metric

Instructions

  • Pre-heat the oven to 550 degrees Fahrenheit.
  • While the oven is preheating, caramelize the shallots. Bring a medium sized skillet to medium heat and drizzle with 2 tablespoons of olive oil.
  • Add the sliced shallots and sauté until the shallots soften and edges slightly caramelize, about 5-8 minutes. Once the shallots change color and darken, remove them and set aside.
  • Wipe the same skillet clean and drizzle a bit more olive oil. Add the sliced pears and cook until the pears just deepen in color and smell sweet, for about 4-6 minutes. Then turn over and caramelize the other side for another 3-4 minutes. Once done, remove and set aside.
  • Lightly dust a clean surface with flour and divide the pizza dough in half.
  • Roll each dough ball into a 9–10-inch circle and drizzle the center of the dough with 1-2 tablespoons of olive oil.
  • Top both pizzas with roughly torn mozzarella and grated parmesan cheese. Gently tear large slices of prosciutto and place the slices around the pizza, along with the slices of caramelized pears.
  • Finish with a few dollops of the caramelized shallots around the pizza 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 drizzled the pizzas with aged balsamic and fresh basil leaves.

Video

Notes

    • For the prefect golden pizza crust, pre-heat the oven to 500 degrees Fahrenheit for 30 minutes.
    • If you don't have a pizza stone, use a baking sheet! Turn the baking sheet upside down onto its flat side and pre-heat in the oven.
    • If the pizza dough springs back as you roll it, don't force it! Let the dough rest at room temperature for another 10-15 minutes and it will stretch easier.
    • Yields 2 medium sized pizzas

Nutrition

Calories: 764kcal | Carbohydrates: 71g | Protein: 27g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 1521mg | Potassium: 152mg | Fiber: 5g | Sugar: 16g | Vitamin A: 131IU | Vitamin C: 4mg | Calcium: 199mg | Iron: 4mg

Julia Child's Creamy Potato Leek Soup

· 30 Comments

Inspired by Julia Child's creamy potato leek soup, this classic French soup is comforting and easy to make with just a handful of ingredients! The easy potato leek soup features sautéed leeks, creamy potatoes and a touch of cream that is blended until velvety smooth.

Creamy potato leek soup topped with fresh thyme and a drizzle of olive oil.
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About This Recipe

If you are looking to dip into the world of French cooking and find that making a coq au vin or Julia Child's cheese souffle is too tedious, try this easy and creamy potato leek soup!

The classic French soup is inspired by Julia Child's potato leek soup also called, vichyssoise and is made with simple ingredients and has minimal cooking steps.

As a summertime soup, serve Julia Child's Creamy Potato Leek Soup chilled.

🥣 Why You'll Love This Recipe

  • Simple ingredients! All of the flavors in this creamy potato leek soup come from the simplest of ingredients including potatoes, leeks and vegetable stock.
  • Versatile! Potato leek soup is one of the most versatile recipes. Don't have cream? Omit it or substitute milk or just leave it out altogether!
  • Freezes well! Make a double batch of the potato leek soup and store half of it in the freezer. Pour it into a resealable bag, lay flat and freeze.
  • Perfect weeknight recipe! The entire recipe can be made in under 40 minutes! And if you have the prep done, it can be done even faster

📋 Ingredients

Ingredients for creamy potato leek soup, including vegetable stock and heavy cream.
  • Potatoes: Yukon gold potatoes are used in the recipe because they blend well into a creamy consistency and won't get "gummy". For more texture, keep the peels on but for an ultra creamy potato soup, take the time to peel the potatoes.
  • Leeks: Use only the light green and white parts of the leek, the dark greens are too thick and fibrous to cook down. You can also slice, clean and freeze prepped leeks. And may I suggest saving some to make a potato leek tart!
  • Vegetable Stock: Use a flavorful vegetable stock or even chicken stock, since there are minimal ingredients in the soup. I like using a stock base.
  • Butter and Oil: Both help saute the leeks and give the soup great flavor.
  • Heavy Cream: You'll only need a splash of cream to add creaminess to the potato soup. If cream isn't available, use milk, non-dairy milk such as oat milk or omit the cream altogether.
  • Herbs: Fresh thyme adds a lovely herby aroma to the soup. if thyme isn't available, use finely minced chives or parsley to garnish.

See recipe card for full information on ingredients and quantities.

🥔 Substitutions and Variations

  • For more texture, leave the peel on the potatoes.
  • For a rustic potato leek soup, don't blend the soup and leave it thick and chunky. Or blend some of the soup to thicken the base.
  • For a vegan potato leek soup, add a splash of oat milk or omit the milk all together. As long as it's blended well, the soup will be thick and creamy.
  • Garnish the soup with other herbs such as chives or parsley.
  • Add different toppings such as smoked salt, crispy prosciutto or crispy bacon.
  • Serve it chilled! Traditional vichyssoise is served chilled and is so refreshing on a warm day.

⏲️ Instructions

Saute the sliced leeks until just softened.

Step 1: Melt butter and olive oil over medium heat and add leeks. Saute the leeks until softened but not browned.

Add the cubed potatoes to the leeks.

Step 2: Add the cubed potatoes and season with salt and pepper.

Add enough vegetable stock to cover all of the potatoes and leeks.

Step 3: Pour enough vegetable stock to completely cover the potatoes and leeks and bring up to a strong simmer.

Cook the potatoes until a fork can easily pierce through the potato.

Step 4: Cook the potato leek soup until the potatoes are soft and you can easily pierce a fork through a potato.

Use an immersion blender to blend the potato leek soup right in the pot.

Step 5: Blend the soup using an immersion blender or high powered blender until incredibly smooth.

For an incredibly smooth soup, blend the cooked potato leek soup in a blender until smooth.

Step 5 (Alternate Option): If using a high powered blender, don't fill the soup all the way to the top if it's hot. Start on low speed and gradually go faster until the soup is very smooth.

Once the potato leek soup is blended and smooth, stir in heavy cream.

Step 6: Pour in heavy cream or milk and stir to combine.

Creamy potato leek soup topped with fresh thyme and a drizzle of olive oil.

Step 7: Ladle the soup into bowls and garnish with chopped thyme, ground black pepper and drizzle of olive oil.

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

📍 Recipe Tips

  • Use only the light green and white parts of the leek. The very dark green are too fibrous and won't blend well. Save those to make a homemade stock!
  • Add enough stock not completely cover the vegetables. If there's not enough liquid, it could make the soup gummy.
  • Saute the leeks before adding the other ingredients to soften and sweeten them.
  • Blend the soup while it's still warm so it blends easily and becomes creamy.
  • Leeks freeze very well! Slice the leeks thin, wash and dry well and then store in resealable plastic bag.

Recipe FAQs

How can you add more flavor to potato leek soup?

Leeks and potato have great flavor already but if you want to add even more flavor, you can saute some garlic with the leeks, add smoked salt and top the potato leek soup with crumbled bacon or prosciutto.

How do you make the potato leek soup creamy?

Make sure the potatoes are completely cooked through and easily break apart with a fork. And for an ultra smooth and creamy potato soup, use a high powered blender to get the soup as smooth as possible.

What herbs can you add to potato leek soup?

Add finely minced chives or green onions to punch up the savory onion flavor as well as fresh thyme and finely chopped fresh parsley.

What can you serve with potato leek soup?

Serve the soup alongside Julia Child's salad nicoise or a savory puff pastry tart with chard.

More Soup Recipes to Try

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

Julia Child's creamy potato leek soup with fresh thyme and olive oil on top.
Print Recipe
4.93 from 28 votes

Julia Child's Creamy Potato Leek Soup

This creamy potato leek soup is easy to make with just a handful of ingredients! Including sautéed leeks, creamy potatoes and a touch of cream that is blended until velvety smooth.
Nutritional Information and serving size is, (1) cup or 8 Ounces.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Lunch, Main, Soup
Cuisine: French
Keyword: creamy potato leek soup, Julia Child potato leek soup, Julia Child vichysoisse
Servings: 6 servings
Calories: 366kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 tablespoons olive oil + more for garnish
  • 2 tablespoons unsalted butter
  • 1 pound Yukon gold potatoes peeled and chopped into ½ inch cubes
  • 2-3 medium leeks cut in half, sliced and cleaned well
  • 1 teaspoon Kosher salt to taste
  • ½ teaspoon ground black pepper + more for garnish
  • 5 cups vegetable stock
  • ½ cup heavy cream
  • Fresh thyme leaves removed from stem, for garnish
US Customary - Metric

Instructions

  • Bring a medium pot to medium heat and add butter and olive oil. Once melted add the leeks and saute for 5-7 minutes until softened but not caramelized.
  • Add the cubed potatoes and season with salt and pepper.
  • Add enough stock to completely cover the vegetables. Cover with the lid, leaving a small opening and bring to a strong simmer.
  • Cook the potato leek soup until the potatoes are incredibly tender, about 35 minutes.
  • Once done, turn off the heat and use an immersion blender or high powdered blender to blend the soup until incredibly smooth.
  • Pour in the heavy cream and stir to mix in.
  • Ladle the soup into bowls and garnish with fresh thyme, a drizzle of olive oil and additional grating of black pepper and salt.

Video

Notes

  • Use only the light green and white parts of the leek. The very dark green are too fibrous and won't blend well. Save those to make a homemade stock!
  • Add enough stock not completely cover the vegetables. If theres not enough liquid, it could make the soup gummy.
  • Saute the leeks before adding the other ingredients to sweeten them.
  • Blend the soup while it's still warm so it blends easily and becomes creamy.
  • Leeks freeze very well! Slice the leeks thin, wash and dry well then store in resealable plastic bag.

Nutrition

Calories: 366kcal | Carbohydrates: 47g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 467mg | Potassium: 1025mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2339IU | Vitamin C: 37mg | Calcium: 109mg | Iron: 4mg

Spinach Risotto with Parmesan

· 18 Comments

This comforting spinach risotto is light, creamy and what spring dinners are made of! Full of savory flavors, including parmesan cheese, sauteed leeks and sweet peas, this creamy risotto is sure to impress!

Lemon spinach risotto with peas and parmesan.

May I introduce you to one my favorite spring recipes! A decadently bright and creamy spinach risotto featuring some of the seasons best ingredients, including tender peas and sauteed leeks.

Risotto is the perfect vessel to showcase seasonal flavors. During the fall, I love making butternut squash risotto and in the winter, a warm and comforting wild mushroom risotto that is fantastic alongside homemade caesar salad.

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Why You'll Love This Recipe

  • Perfectly cooked spinach risotto that is never too thick or "gummy".
  • Bright spring flavors, including fresh lemon zest, spinach, leeks and peas, which inspired me to make Seasonally Spring Donabe.
  • Risotto is naturally gluten free making it a delicious main course option for many diets.

🧄 Ingredients

Ingredients for spinach risotto with lemon, peas and leeks.
  • Arborio rice: This style of rice has short and wide grains and more starch than other styles of rice. The extra starch is what makes risotto so decadent and creamy.
  • Vegetable Stock: Look for a low sodium vegetable stock to control the amount of salt added to the risotto recipe. We like Better than Bouillon.
  • Leeks: Only use the white and light green parts of the leeks. The very dark green part is too fibrous, so save that for homemade stock!
  • Garlic: Look for garlic bulbs with tight cloves, which means that the garlic is fresh.
  • Spinach: Fresh baby spinach is used in the spinach risotto and cooks quickly. If fresh spinach isn't available, substitute with ¼ cup of frozen and thawed spinach.
  • Peas: Frozen peas are easy to find, inexpensive and the best part, you don't have to thaw before adding them to the risotto!
  • Lemon: Both lemon zest and a squeeze of the lemon juice is used to brighten the leek risotto.
  • White Wine: Look for a dry white wine, such as Pinot Gris or Sauvignon Blanc.
  • Butter and Olive Oil: The olive oil is used to saute the leeks and garlic, but save the butter towards the end of cooking for a creamy finish.
  • Parmesan Cheese: If possible, look for a chunk of parmesan that you can grate yourself, which will have great nutty flavor. And the best part, save the rind and it add to bolognese sauce.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of spinach, add baby kale, chard leaves or even arugula!
  • If white wine isn't available just omit it and use the vegetable stock in the recipe.
  • For a dairy free version, substitute with vegan butter and omit the parmesan cheese.

⏲️ Instructions

Step 1: Slice the leeks and submerge them in a large bowl filled with water to remove any dirt. Then lift them out of the water and pat the leeks dry.

Step 2: In a large and wide pan, saute the leeks and garlic until soft but not browned on medium heat. When done add arborio rice and toss to coat.

Add vegetable stock to risotto and simmer until stock begins to reduce.

Step 3: Pour white wine into risotto and stir until absorbed. Next, add 1-2 ladlefuls of stock, at a time until rice absorbs all of the liquid.

Use a wooden spoon and pull the rice away to see how much the stock has reduced, then add another ladle of stock to the risotto.

Step 4: Use a wooden spoon to push the rice to the side and when most of the liquid is absorbed, add another 1-2 ladles of stock at a time. Continue for about 22-25 minutes until rice is tender.

Add fresh baby spinach to the risotto and stir until just wilted.

Step 5: Once the rice is done, stir in the lemon zest and spinach and gently toss to wilt the spinach.

Add grated parmesan and butter to the spinach risotto and stir together.

Step 4: Turn off heat and add 1 tablespoon of butter, peas and another ladle of stock. Stir the risotto with parmesan together until creamy.

Spinach risotto with sautéed leeks and peas.

Step 5: Ladle the spinach risotto onto plates and garnish with basil, a squeeze of lemon juice and additional grated Parmesan cheese, if desired.

📍 Recipe Tips

  • Have some extra stock on hand because you may use all or less of the stock mentioned, depending how much your rice soaks up the liquid.
  • After about 20 minutes of cooking, continually taste the rice for doneness.
  • As the risotto sits, it will thicken. To loosen, add another ladle of stock and stir over low heat to warm through. 

Recipe FAQs

What is the best wine for risotto?

For a light spinach risotto, use a dry white wine, such as a Pinot Gris or Pinot Grigio or even a crisp Sauvignon Blanc, which are light and won't overpower the risotto ingredients.

What are some tips on making good risotto?

Always use arborio rice, which has a higher starch content and creates a creamier risotto. Another tip is to slowly add in the stock, one cup at a time so the rice has time to absorb the liquid slowly. And for a decadent and cheese risotto, add butter and grated parmesan cheese at the end of cooking.

Do you need to rinse arborio rice before making risotto?

Unlike other styles of rice, such as basmati rice, Arborio should not be rinsed before cooking. Arborio rice is thick and starchier than other styles of rice and rinsing it can wash some of that starch away.

What texture should risotto be?

Perfect risotto should "all'onda" in Italian or "flowing with a wave". Risotto should never be too "gummy" or thick, but when poured onto the plate, should flow nicely and spread evenly.

Recipes to Serve with Spinach Risotto

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Creamy spinach risotto with lemon and parmesan.
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5 from 21 votes

Creamy Spinach Risotto with Parmesan

This comforting spinach risotto is light, creamy and what spring dinners are made of! Full of bright flavors, including fresh lemon zest, savory sautéed leeks, tender spinach and sweet peas.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: leek risotto, lemon risotto, pea risotto, spinach risotto
Servings: 4 servings
Calories: 486kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

US Customary - Metric

Instructions

  • To clean the leeks, slice off the root end and slive the white and light green parts into thin strips. Then submerge the sliced leeks in a bowl of water so the dirt settles to the bottom. Lift the leeks from the water and pat them dry before cooking.
  • Bring a wide skillet over medium heat and drizzle with olive oil. Add the sliced leeks and saute for 3-5 minutes until softened. Add the garlic and continue sauteing for another minute.
  • Add the arborio rice and saute the rice into the oil so all of the grains are lightly coated with the oil.
  • Pour the white wine into the risotto and stir until the wine has absorbed. Then stir in 1-2 ladlefuls of stock, at a time and continue stirring until rice absorbs liquid, for about 22-25 minutes. Season with salt and pepper.
  • Once rice is tender, stir in lemon zest and spinach and gently toss until spinach is wilted.
  • Turn off heat and add 1 tablespoon of butter, the peas and another small ladle of stock and stir to combine. Stir in grated Parmesan cheese and taste for seasoning.
  • Ladle spinach risotto onto wide bowls and garnish with fresh basil and a squeeze of lemon juice and additional grating of Parmesan cheese, if desired.

Notes

  • You may use all or less of the stock mentioned, depending how much your rice soaks up the liquid. After about 20 minutes of cooking, continually taste the rice for doneness.
  • As the risotto sits, it will thicken, so loosen, add another ladle of stock and stir over low heat to warmed through. 

Nutrition

Calories: 486kcal | Carbohydrates: 60g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 659mg | Potassium: 629mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1920IU | Vitamin C: 24mg | Calcium: 181mg | Iron: 5mg

Slow Cooked Lamb Shawarma

· 15 Comments

Slow cooked lamb shawarma is a mouthwatering Middle Eastern dish that bursts with bold flavors! The lamb marinated in a robust spice mixture with cumin, paprika and fresh herbs before cooking low and slow for hours until fragrant and incredibly tender. Serve lamb shawarma wrapped in pita or in a bowl with all the salads and toppings!

Lamb shawarma roast with sides and salads.

This homemade slow cooked lamb shawarma recipe will take you right back to the streets of Istanbul! Traditionally, you'll find large vertical spits of shawarma sliced thin and stuffed inside of pita bread with fresh additions such as spicy zhug and creamy tahini sauce. For a lemony bright Tahini sauce, try my Lemon Herb Tahini Sauce, It might be the most flavorful meal ever.

Instead, we're taking strong inspiration from bold Middle Eastern flavors and slow roasting a boneless leg of lamb for hours until fall-apart and incredibly tender. The results are mouthwatering, fragrant and tender lamb, sliced thin and served with a zesty and fresh zhug sauce.

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Why You'll Love This Recipe

  • The shawarma marinade is full of bold Middle Eastern flavors with fresh herbs, bright lemon zest and robust spices!
  • Customizable: There are so many ways to serve lamb shawarma. Make a lamb shawarma wrap with homemade pita bread and a drizzle of creamy tahini sauce and zhoug. Or serve it like a falafel bowl with my fresh chopped salad and crumbled feta cheese.
  • Feeds a crowd! A 3 pound boneless lamb roast feeds up to 6 people. Then add all the additions, such as Turkish sumac onions, tzatziki sauce and a zesty tabbouleh salad, and you have yourself a delicious party!

🧄 What is zhoug?

Zhoug (also spelled "schug," "zhug," or "skhug") is a spicy Israeli condiment and is often called the "Israeli national chile paste".

It is made from a mixture of fresh hot peppers (usually green), fresh herbs, garlic, warm spices and olive oil and is blended in a food processor to create a thick paste. The flavors are fresh, spicy and slightly smoky coming from the cumin.

📋 Ingredients

Lamb Shawarma Ingredients

Ingredients for lamb shawarma.
  • Leg of Lamb: Look for a boneless leg of lamb that is butterflied. This is a technique where the bone is removed and the meat is laid flat. You can often ask your meat butcher to do this for you!
  • Fresh Herbs: Use a combination of parsley and cilantro or one or the other.
  • Spices: There are A LOT of spices in the shawarma mixture. It's ok if you don't have all the spices, use what you have or focus on using cumin, coriander and paprika.
  • Garlic: Look for firm cloves and give them a rough chop.
  • Olive Oil: Use a light olive oil or grapeseed oil for the marinade. Save the good extra virgin olive oil to drizzle over cherry tomato bruschetta.
  • Lemon: Both the zest and juice are used in the shawarma mixture. If lemon isn't available, substitute with orange, lime or red wine vinegar.

Zhoug Sauce Ingredients

Ingredients for zhug sauce, with cardamom, fresh herbs and jalapeño.
  • Fresh Herbs: A combination of fresh parsley and fresh cilantro are used in zhoug, but feel free to use all of one or the other. You can also include the stems for even more herbaceous flavor, just give them a rough chop before adding to the food processor.
  • Spices: Cumin and cardamom are both warm spices. Cardamom is fragrant and can be more pungent than cumin.
  • Jalapeño: For a spicier chili, use serrano or Fresno chili.
  • Garlic: Look for firm and fresh garlic cloves.
  • Olive Oil: Use a good quality extra virgin olive oil to compliment the other fresh ingredients.

See recipe card for full information on ingredients and quantities.

🍊Substitutions and Variations

  • If you don't have all the spices available, focus on using cumin, coriander and paprika.
  • Substitute fresh lemon with orange or lime, both the zest and juice. If citrus is not available at all, add 2 tablespoons of red wine vinegar or white wine vinegar.
  • Use the same marinade on pistachio crusted rack of lamb.
  • Use all parsley or all cilantro for both the shawarma marinade and the zhoug sauce.
  • If using bone in leg of lamb, cut several small slits all over the lamb and press the marinate into the little pockets as you season the meat. Bone in lamb may take an extra 20-30 minutes of cooking time.
  • Slow cooker version: Instead of the oven, place the marinated and tied up lamb in the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.

⏲️ Instructions

Make the shawarma marinade. Add the spices, fresh herbs, garlic, olive oil and lemon zest and lemon juice to a food processor and blend until a smooth paste forms. (Photo 1 and Photo 2)

Blend the lamb shawarma marinade ina. food processor until a paste forms.

Season the lamb and marinate. Score through the fat layer and any thicker areas of muscle and rub the marinade all over the lamb and into any crevices (Photo 3). Then roll up the lamb with kitchen twine (Photo 4) to form a uniform shape. Marinate for at least 8 hours.

Rub the spice mixture all over the lamb, tie it up and marinate overnight.

Roast the lamb. Before roasting the lamb, remove it from the fridge 30 minutes before roasting. Then place the lamb in a dutch oven or roasting pan and roast at 325 degrees Fahrenheit for 1 hour. Add a cup of water to the bottom of the pan (Photo 5) and continue cooking for 2 ½ hours, basting every 30-45 minutes (Photo 6).

Add water to the lamb shawarma and baste as it slowly cooks.

Let the lamb rest. Once the lamb shawarma is done cooking, remove it from the oven and let it rest for at least 10 minutes before carving (Photo 7).

Roast the lamb shawarma for 3 hours.

🌶️ Make the Zhoug Sauce

While the lamb shawarma is cooking, make the zhug sauce.

Add the cilantro, parsley, chopped garlic, cardamom, cumin and olive oil to a food processor. Blend until a smooth paste forms and there are no large leaves. Transfer to a resealable container until ready to use.

Make an extra batch of zhug because you'll want to put it on top of everything! Chicken shawarma skewers, on top of Greek fries or swirled on top of Mediterranean hummus bowls for a creamy kick!

Zhug sauce is a spicy herb sauce with garlic, fresh herbs and warm spices.

📍 Recipe Tips

  • Use paper towels to pat the meat dry on all of the sides before adding the shawarma marinade. This will help the mixture stick to the meat easily.
  • Remove the lamb from the refrigerator 30 minutes before cooking. This takes the "chill off" of the meat and helps the meat cook more evenly.
  • Marinate for at least 4 hours to overnight if you have the time. The longer, the more flavorful the lamb will be!
Lamb shawarma bowl with rice and pickled onions.

Recipe FAQs

Can slow cooked lamb shawarma be made ahead of time?

Yes, you can marinate the lamb overnight and up to 2 days in advance before cooking. You can also cook the shawarma ahead of time. When re-heating, place a sheet of foil over the lamb and and place in the oven until warmed through.

What is shawarma vs. gyro?

Shawarma comes from the Middle East where thin cuts of meat, such as lamb or chicken are layered onto a vertical spit and slowly cooked. Shawarma can be served with tahini sauce, salads and pickles. Gyro is from Greece and the meat is seasoned with herbs, including oregano. Lamb gyro is often served with tomatoes, onions and tzatziki sauce.

How do you serve lamb shawarma?

Stuff thin slices of lamb inside of pita bread and top with pickled sumac onions, zhug and drizzle of tahini sauce. You can also make a lamb shawarma plate with basmati rice and chopped salad.

Is lamb shawarma gluten free?

Yes, shawarma is traditionally made with gluten free ingredients, including spices, fresh herbs, garlic and citrus but make sure to read the spice bottles to be extra cautious.

What is butterfly lamb?

Butterfly lamb means that the bone is removed from a leg of lamb. The meat is opened up and laid flat. This technique makes the lamb easier to cook evenly as well as allowing more of the marinade to penetrate all of the meat. You can often ask your meat butcher to do this for you!

More Lamb Recipes to Try

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Lamb shawarma roast served with pickled sumac onions and pita bread.
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5 from 14 votes

Slow Cooked Lamb Shawarma

Slow cooked lamb shawarma is a mouthwatering Middle Eastern dish that bursts with bold flavors! The lamb marinates in a robust spice mixture before cooking low and slow for hours until fragrant and incredibly tender.
Prep Time20 minutes
Cook Time3 hours 30 minutes
Marinate8 hours
Total Time11 hours 50 minutes
Course: Main
Cuisine: Middle Eastern
Keyword: homemade lamb shawarma, lamb shawarma, slow cooked lamb shawarma
Servings: 6 servings
Calories: 453kcal
Author: Samantha Ferraro

Equipment

Ingredients

Lamb Shawarma

Zhoug

Additional Ingredients and Toppings

US Customary - Metric

Instructions

Lamb Shawarma

  • Make the shawarma marinade. Add the spices, fresh herbs, garlic, olive oil and lemon zest and lemon juice to a food processor and blend until a smooth paste forms.
  • Use paper towels to pat the lamb dry very well. Use a knife and score through the fat layer and any thicker areas of muscle and rub the marinade all over the lamb and into any crevices. Use kitchen twine to roll up the lamb into a uniform shape. Then place in the refrigerator and allow to marinate for at least 4 hours to overnight.
  • When ready to cook, pre-heat the oven to 325 degrees Fahrenheit and remove the lamb from the fridge 30 minutes before roasting.
  • Place the lamb in a dutch oven or roasting pan and roast 1 hour. Pour in 1 cup of water to the bottom of the pan and continue slow roasting for another 2-21/2 hours, basting with the pan juices every 30-45 minutes.
  • If the outside of the roast is getting too dark, cover the lamb with a sheet of foil for the last 30 minutes.
  • Once done, remove the lamb from the oven and let it rest for at least 10 minutes before slicing.

Zhoug Sauce

  • While the lamb shawarma is cooking, make the zhug sauce.
  • Add the cilantro, parsley, chopped garlic, jalapeño, cardamom, cumin and olive oil to a food processor. Blend until a smooth paste forms and there are no large leaves. Add water as needed if the mixture is too thick.
  • Transfer to a resealable container until ready to use.

Assemble the Shawarma

  • Slice shawarma into thin slices and serve as a wrap in a pita or bowl, topped with sumac onions, dollop of zhug and tahini sauce.

Notes

    • Use paper towels to pat the meat dry on all of the sides before adding the shawarma marinade. This will help the mixture stick to the meat easily.
    • If you don't have all the spices available, focus on using cumin, coriander and paprika.
    • Remove the lamb from the refrigerator 30 minutes before cooking. This takes the "chill off" of the meat and helps the meat cook more evenly.
    • Marinate for at least 4 hours to overnight if you have the time. The longer, the more flavorful the lamb will be!
    • Slow cooker version: Instead of the oven, place the marinated and tied up lamb in the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
    • Recipe is inspired by Ottolenghi's lamb shawarma from his cookbook, Jerusalem with adjustments using ground spices, easier to find spices available near me and adjusting measurements.

Nutrition

Calories: 453kcal | Carbohydrates: 5g | Protein: 30g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 91mg | Sodium: 788mg | Potassium: 578mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1491IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 5mg

Arugula Pear Salad with Parmesan Vinaigrette

· 4 Comments

This fresh arugula pear salad features baby arugula, sweet pears and sliced fennel all dressed in a flavorful and tangy Parmesan vinaigrette. The combination of the peppery arugula, sweet pears, and tangy dressing creates a perfect balance of flavors that pairs well with any main course! And the best part, done in 10 minutes!

Arugula and pear salad with sliced fennel and shaved parmesan.

If you are looking for that perfect salad that goes with just about anything you will love this fresh arugula and pear salad! Arugula, pear and parmesan cheese are classic flavor combinations with layers of zesty flavors! Peppery, sweet, savory and tangy, this arugula pear salad has it all! To kick this wonderful Salad up a notch or two, Make my Puff Pastry Cheese Straws with Tapenade, this will be your new favorite addition to any salad.

Serve alongside creamy spinach risotto, one pot chicken with chickpeas or pistachio crusted lamb chops for an impressive meal!

For another Pear rich salad try my Chicken Schnitzel Salad.

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Why You'll Love this Recipe

  • This salad is full of layers, flavors and textures!
  • You can make this arugula salad in under 10 minutes!
  • Make the arugula pear salad ahead of time and add the dressing later. Perfect to make ahead for a party or meal prep.
  • The parmesan dressing can also be used as a delicious marinade for roasted chicken!

🍐 Ingredients

Ingredients for arugula and pear salad, including fennel and slivered almonds.
  • Arugula: Look for baby arugula which will be more tender and have a more peppery flavor.
  • Pear: Red Anjou pears are used in this recipe, which are juicy, sweet and firm enough to hold up in a salad. Other pear varieties to add are green Anjou pear or bosc pear.
  • Fennel: When eaten raw, fennel has a slight licorice flavor with a similar texture to celery. Take the time to slice it very thin with a mandolin.
  • Parmesan: Invest in a chunk of Parmigiano Reggiano, which is aged and has great depth of flavor. Use a vegetable peeler to shave thin shavings on top of the pear salad and grate parmesan to add to the parmesan vinaigrette.
  • Slivered Almonds: Look for toasted or roasted almonds, which adds another layer of crunch and flavor to the arugula salad. Save some toasted almonds to make a batch of basil almond pesto.
  • Lemon: Fresh lemon zest and juice is used in the bright parmesan vinaigrette. Use a microplane to zest the lemon.

See recipe card for full information on ingredients and quantities.

🧀 Substitutions and Variations

  • If arugula isn't available, substitute with baby spinach or baby kale.
  • Instead of parmesan, add crumbled goat cheese or crumbled blue cheese, such as creamy gorgonzola.
  • Apple and jicama are great substitutions for pear.
  • Instead of almonds, substitute with walnuts, pine nuts or pistachios.

⏲️ Instructions

Step 1: Make the Parmesan vinaigrette. To a resealable jar, pour in the olive oil, lemon zest and lemon juice and grated parmesan cheese. Shake well to emulsify

Add olive oil to a resealable jar and lemon zest and lemon juice.
Add the grated parmesan to the dressing and shake to combine and emulsify.

Step 2: To a large bowl, add the arugula, chopped pear, shaved fennel and toasted almonds.

Step 3: Pour the parmesan dressing over the salad and toss to combine. Garnish with shaved parmesan on top and serve.

Assemble arugula salad and pour the parmesan dressing over the salad.

📍 Recipe Tips

  • Keep the arugula fresh by placing a sheet of paper towel directly on the arugula. This will trap any excess moisture, keeping the arugula leaves fresh and crisp!
  • Make a double batch of the parmesan vinaigrette and shake it in a resealable jar. Use what you need for the salad and store the rest in the jar for later use.
Arugula and fennel salad with shaved fennel, toasted almonds tossed with a parmesan vinaigrette.

Recipe FAQ's

How do you prevent pears from turning brown?

If cutting pears ahead of time for a salad, toss the cut pears in lemon juice, which will prevent the browning.

What pairs well with arugula?

Arugula is fresh and peppery and pairs with a number of ingredients such as parmesan cheese, blue cheese, pear and apples. Arugula is also great in making arugula pesto.

How do you prevent arugula from getting soggy?

After purchasing arugula, place a sheet of paper towel onto the arugula to catch excess moisture, which will keep the leaves crisp.

Can you make pear arugula salad ahead of time?

Yes, if making the salad ahead of time, toss the chopped pear in lemon juice to prevent browning. Then add the arugula, pear and other salad ingredients to a large bowl with a sheet of paper towel on top. Toss with vinaigrette right before serving.

More Salad Recipes to Try

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Arugula salad with shaved parmesan and chopped pear.
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5 from 10 votes

Arugula Pear Salad with Parmesan Vinaigrette

This pear and arugula salad is layered with crisp fennel, toasted almonds and dressed in a bright lemon parmesan vinaigrette.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: arugula parmesan salad, arugula pear salad, pear and arugula salad with parmesan vinaigrette
Servings: 4 servings
Calories: 512kcal
Author: Samantha Ferraro

Equipment

Ingredients

Arugula Pear Salad

Parmesan Vinaigrette

US Customary - Metric

Instructions

  • Make the Parmesan Vinaigrette. Add the olive oil, grated parmesan cheese, lemon zest and juice and salt and pepper to a bowl and whisk to combine. Alternatively, add the ingredients to a mason jar and shake until emulsified.
  • Assemble the Salad. To a bowl, add the arugula, chopped pear, sliced fennel and toasted almonds and pour half of the vinaigrette over the salad.
  • Gently toss the salad together so all of the salad is lightly coated with the vinaigrette and add more dressing, if desired.
  • Garnish with shaved Parmesan cheese and serve immediately.

Video

Notes

  • Place a sheet of paper towel on the arugula as soon as you purchase it. This will collect any excess moisture and keep the leaves crisp. 
  • Parmesan vinaigrette can be made 3 days in advanced and kept in the refrigerator. 
  • Toss the chopped pear in lemon juice to prevent browning. 

Nutrition

Calories: 512kcal | Carbohydrates: 16g | Protein: 6g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 437mg | Potassium: 485mg | Fiber: 5g | Sugar: 8g | Vitamin A: 619IU | Vitamin C: 14mg | Calcium: 158mg | Iron: 2mg

Mango Lassi with Cardamom and Rose Water

· 7 Comments

Mango lassi is a delightful mango drink that is blended with coconut milk, warm cardamom and a hint of floral rose water.

Smooth and creamy mango lassi with cardamom and topped with shredded coconut.

🥭 What is Mango Lassi?

Creamy and slightly sweet, this coconut mango lassi is a delicious Indian yogurt drink that originated from the Indian subcontinent, Punjab.

There are all sorts of variations to a lassi, but the more popular ones I have seen are fruity mango lassis. This slightly sweet fruit version is blended with frozen mango, coconut milk and yogurt.

I added a touch of warm cardamom and a splash of floral rose water, which enhances the lovely fruit flavors.

🍹 Why You'll Love This Recipe

  • Creamy, smooth and perfectly sweet!
  • Perfect drink to enjoy on a warm summer day.
  • Uses easy to find ingredients, such as frozen mango, yogurt and coconut milk.

📋 Ingredients

Ingredients for mango lassi with rose water, cardamom and coconut milk.
  • Coconut Milk: Use a lite coconut milk so prevent the lassi from being too thick and too heavy.
  • Yogurt: Use a full fat yogurt for better flavor. If using the thicker Greek style of yogurt, you may need to add more coconut water to thin out the consistency.
  • Coconut Water: This adds additional flavor of coconut without overpowering. If coconut water is not available, substitute with regular water.
  • Mango: Traditionally, mango lassi is made with mango pulp, but you can also use frozen mango chunks or fresh mango.
  • Rose Water: I love use rose water in a number of Mediterranean recipes such as fruit tarts and Persian donuts. A little goes a long way so start small and add more if you like the floral flavor. If you don't like or have rosewater, just leave it out and the drink will still be incredibly delicious!
  • Cardamom: This is a warm spice that is used in both Mediterranean and Indian cuisine and adds a warm and aromatic note to the recipe. Start with a small amount of cardamom and add more if you like the flavor.
  • Honey: This is optional if you prefer a sweeter mango lassi. You can omit if the mango is sweet based on your preference.

🥥 Substitutions and Variations

  • Vegan Mango Lassi: Substitute the yogurt with coconut yogurt or another non-dairy yogurt and substitute sugar instead of honey.
  • Add a pinch of saffron for a floral flavor and golden color.
  • Make a lassi with other fruits such as strawberries or pineapple.

⏲️ How to Make a Mango Lassi

Making a creamy coconut mango lassi is easy, as long as you have a good blender to blend the lassi into a a smooth consistency.

  1. Add all of the mango lassi ingredients to a blender, along with some ice to make it extra cold and frothy
  2. Blend the lassi until incredibly smooth and there are no large pieces of fruit left.
  3. Pour the lassi into glasses and garnish with shredded coconut, if desired.

📍 Recipe Tip

When making any kind of blended drink or smoothie, always add the liquid to the blender first, before adding the heavier cubes of fruit. This will help the blender blend the drink easily and making a smooth drink.

Mango lassi with rose water and cardamom and topped with shredded coconut.
What does mango lassi taste like?

Mango lassi is creamy and slightly sweet coming from the mango and honey. The addition of cardamom gives the sweet yogurt drink a touch of warmth and complexity.

How long does mango lassi last?

You can make a mango lassi up to 24 hours in advance. As the drink sits, water may separate, altering the texture.

Is mango lassi vegan?

Not all mango lassi is made with vegan ingredients. Some lassis are made with cow milk and yogurt. You can make a mango lassi vegan by using non-dairy yogurts and milks and adding sugar instead of honey.

More Cool Drinks:

Creamy mango lassi with cardamom and topped with shredded coconut.
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5 from 7 votes

Mango Lassi with Cardamom

Mango lassi is a delightful mango drink that is blended with coconut milk, warm cardamom and a hint of floral rose water.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Indian
Keyword: mango lassi, mango lassi with coconut
Servings: 2 servings
Calories: 200kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

  • 1 ½ cups frozen mango
  • ¾ cup yogurt
  • ½ cup light coconut milk
  • ¾ cup coconut water or regular water add more if
  • ¼ teaspoon cardamom
  • 1 teaspoon honey
  • ½ teaspoon rose water
  • Ice as needed
  • Shredded coconut for garnish
US Customary - Metric

Instructions

  • Add the mango, yogurt, coconut milk and coconut water, cardamom, honey and rose water to a blender.
  • Add ice if desired and blend until smooth and there are no large fruit pieces left.
  • Pour the mango lassi into glasses and garnish with shredded coconut on top.

Video

Notes

  • For a vegan lassi, substitue the yogurt with coconut yogurt or another non-dairy yogurt. 
  • If using fresh mango or mango puree, add ice to make the lassi frothy. 
  • Lassi can be made up to 24 hours ahead of time. 
Adapted from Pineapple and Coconut

Nutrition

Calories: 200kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 180mg | Potassium: 580mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1430IU | Vitamin C: 48mg | Calcium: 148mg | Iron: 1mg

Turkish Pide (Turkish Pizza) with 2 Different Fillings

· 23 Comments

Turkish Pide is a flavorful Turkish flatbread pizza that comes with various fillings that are layered with bold Mediterranean flavors! This pide recipe features two different filling options. One with a spiced ground beef mixture and another vegetarian option with melty cheese and a perfectly cooked egg right on top.

Turkish pide is a savory Turkish flatbread that is stuffed with different fillings, such as cheese and egg and another with ground beef, peppers and spices.

Pide is also known as Turkish pizza (not to be confused with another style of Turkish flatbread, called lahmacun). We saw pide all over the streets of Istanbul and were wowed with the bright colorful pictures of the long and oval shaped meat filled pies. Here is my recipe for a Pizza Sandwich.

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🇹🇷 What is Pide?

Turkish pide is a delicious Turkish flatbread that is oblong in shape and filled with various fillings. You will see alls sorts of different pide all throughout Istanbul, along with other Turkish favorites, such as Turkish red lentil soup and boreka. Istanbul is truly a feast!

For this recipe, I am sharing two different filing options. One with a savory spiced meat mixture with green peppers, tomatoes and paprika. The other popular filing is a cheese pide that is stuffed with a combination of creamy ricotta cheese and feta.

Why You'll Love This Recipe

  • Authentic Turkish flavors of paprika, tomatoes and peppers.
  • This recipe offers two different filling options, both with striking flavors.
Turkish cheese pide with egg and another pide stuffed with ground beef.

🍅 Ingredients

Pide Dough Ingredients

  • Flour: A simple all purpose flour is all you need.
  • Yeast: Use active dry yeast for this recipe. Add the yeast to warm water with a bit of sugar, so the yeast can activate.
  • Egg: This gives the pide some fat and richness to the dough.
  • Yogurt: Use full fat yogurt for the best flavor. Yogurt is acidic and gives the dough a tender bite.

Meat Pide Ingredients

Anaheim pepper, onion and tomato are some of the ingredients that go into the meat mixture for the Turkish meat pide.
Ingredients for the meat pide are grated onion, chopped tomato and chopped Anaheim pepper.
  • Ground Beef: I like using a ration of 80/20 for maximum flavor. You can also substitute the ground beef with ground turkey or ground chicken.
  • Anaheim Peppers: These are long mild green peppers that are similar to the ones used in Turkey. If Anaheim peppers aren't available, substitute with a green bell pepper.
  • Tomato: Use a large vine ripened tomato that is a deep red color and fragrant for the best flavor.
  • Onion: Grated onion is a traditional ingredient in many Turkish recipes, such as grilled kofta that both flavors and moistens the mixture without having large pieces of onion to bite into.
  • Spices: Smoked paprika and Aleppo pepper are the spices used in the pide mixture. If you don't like the flavor of smoke, substitute with sweet paprika. Aleppo pepper is slightly sweeter than traditional red pepper flakes. If Aleppo pepper is not available, use half the amount of regular red pepper flakes.
  • Tomato Paste: In Turkey, red pepper paste is traditionally used but is harder to find in the states. Tomato paste is a good substitute which gives the meat mixture a sweet depth of flavor.
  • Egg: Whisked egg is used to drizzle over the meat filling and to brush onto the dough before baking.

Cheese Pide Ingredients

  • Ricotta Cheese: Look for a full fat ricotta cheese, which will have better flavor than low fat. Another tip is to look for a thick ricotta that is sold with a basket inside the package, which helps drain excess whey, making for a creamier ricotta cheese.
  • Feta Cheese: Buy a block of feta cheese in brine, which will be creamier than the pre-crumbled options.
  • Lemon Zest: This is a personal touch which gives the richer cheese a pop of brightness. Use a microplane to zest the very outside layer of the citrus peel.
  • Herbs: Fresh mint leaves and fresh thyme gives the cheese a bright fresh layer of flavor. You can also use ¼ teaspoon of dried thyme and dried mint, if fresh isn't available.
  • Egg: This is the time to use the small to medium sized eggs. Crack the egg into a bowl and then transfer it to the cheese pide. The whites may spill over if it's a larger egg.

Substitutions/Variations

  • Add mozzarella cheese to the cheese mixture or substitute with only mozzarella and feta cheese.
  • Instead of ground beef, use ground chicken, ground lamb or ground turkey.
  • Make a vegetarian pide with Mediterranean roasted vegetables or with sautéed spinach.
  • Instead of making the pide dough from scratch, use store bought pizza dough.

⏲️ How to Make Turkish Pide

Make the Pide Dough

  1. In a large boxing bowl, add the water salt, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and allow to rest for about 10-12 minutes until the mixture begins to get foamy.
  2. Add the egg and yogurt and mix to incorporate well. Then using a dough attachment of a stand mixer, slowly mix in flour until a ball of dough forms.
  3. Transfer the dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky.
  4. Place the dough in a bowl and cover lightly with a sheet of plastic wrap or towel and let the dough rise until it's doubled in size, for about 1-1 ½ hours.
  5. Once the dough has doubled in size, divide the dough into four equal portions and roll each to a smooth ball.
Add the yeast to warm water and allow to bloom before adding the dough ingredients.
Add the egg and yogurt mixture to the yeast mixture.
Place the dough in a clean bowl and let it rest and double in size.
Roll the pide dough on a lightly floured surface into a smooth ball.
Cut the dough into quarters and roll into a smooth ball.

Make the Meat Filling

  1. Bring a wide skillet over medium heat and add butter and olive oil.
  2. Once melted, add the ground meat and use a spatula to break the meat up and cook until the ground beef is halfway cooked through, about 5-7 minutes.
  3. Add the chopped green peppers and continue cooking cooking 2-3 minutes, until they begin to soften.
  4. Then add the chopped tomato, grated onion, smoked paprika, Aleppo pepper and tomato paste. Stir everything together and continue cooking on medium-high heat until the liquid evaporates and vegetables are soft.
  5. Season with salt and pepper and taste for seasoning. Remove from heat and allow to cool completely.
Cook the ground beef with butter until the beef is cooked through.
Add the chopped green peppers to the meat mixture and cook until the peppers are just tender.
Add the tomatoes and peppers to the spiced ground meat mixture and cook until the vegetables are softened.

Make the Cheese Filling

  1. To a bowl, add the ricotta cheese, crumbled feta, olive oil, chopped mint and thyme, lemon zest and salt and pepper.
  2. Stir the mixture together until everything is incorporated well and the mixture is thick and creamy. Taste for seasoning and adjust as needed.
  3. Set aside in the refrigerator until ready to assemble.
For the cheese pide, mix the ricotta cheese with feta and lemon zest in a bowl.

Assemble and Bake the Meat Pide

Roll out the dough into a nine inch long flatbread shape.
Spread the meat mixture onto the dough for the meat pide.
Place the meat pide on a baking sheet and garnish with sesame seeds before baking.
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Roll out each dough on a lightly floured surface to a about a 9 inch long oval and about an ⅛ inch thick (not too thin).
  3. Spoon the meat filling into two of the pide, leaving a border around the pide to fold over.
  4. Use your hands to shape the dough into a long oval shape, crimping the ends. Then gently place the pide onto a parchment lined baking sheet.
  5. Brush egg wash over the dough border and sprinkle with sesame seeds, if desired. Use a small spoon to drizzle a bit of egg mixture over the meat mixture. Bake for 18-20 minutes, or until the crust is golden brown.
Turkish pide with ground beef, spices, tomatoes and peppers.

Assemble and Bake the Cheese Pide

Roll out the dough into a nine inch long flatbread shape.
Spread the cheese mixture onto the dough before folding up the sides.
Fold up the sides of the dough to form an oblong shaped pide.
Brush the cheese pide with egg wash before baking.
Cook the cheese pide for a few minutes then top the cheese with an egg and finish cooking until the egg is cooked through.
  1. For the cheese pide, use a spoon to spread the cheese filling into the center of the dough, also leaving a border around the edge. Form the dough into a long oval shape and pinching the ends.Brush the border with egg wash and sprinkle with sesame seeds, if desired.
  2. Bake the cheese pide for 6-7 minutes, then remove from oven and use the back of a spoon to make a well in the center of the cheese mixture. Gently crack an egg and place it onto the cheese mixture and continue baking for another 8-10 minutes, until the crust is golden brown and egg is cooked.
  3. Once both pide are done, garnish with chopped herbs and a additional sumac, if desired.
Turkish pide is a oblong flatbread that is stuffed with various fillings, such as cheese and egg.

📍 Recipe Tips

  • Make the meat filling and the cheese filling ahead of time up to 2 days in advance.
  • Make sure the filling is chilled and not hot when added onto the dough.
  • Crack the egg into a separate bowl first and then transfer to the cheese pide.

Recipe FAQs

How do you re-heat Turkish pide?

To re-heat pide, place the pide on a parchment lined baking sheet and bake in the oven until warmed through. You can also reheat pide on the stove top in a wide skillet that is drizzled with a bit of oil.

Do you have to cook the beef before filling the pide?

Yes, make sure to cook the beef or any other meat option before adding to the pide. Do not add uncooked meat, as it will take longer to cook the meat then the dough.

What can you use instead of beef for pide?

Instead of beef, substitute with ground turkey, ground chicken or ground lamb.

Can you make pide ahead of time?

Yes, you can make the pide dough up to a day in advance and place it in the refrigerator to rise. The fillings can be made up to 2 days in advance and chilled.

More Turkish Recipes to Try

Turkish pide with two different fillings of cheese and another one with ground beef.
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4.82 from 32 votes

Turkish Pide (Turkish Pizza with 2 Different Fillings)

Turkish Pide (aka pizza) is a Turkish comfort food favorite! Here are 2 different fillings, one with meat and peppers and the other with cheese and egg.
Prep Time1 hour 20 minutes
Cook Time30 minutes
Dough Rising1 hour 30 minutes
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: pide recipe, Turkish flatbread, Turkish pide, Turkish pizza
Servings: 4 pide
Calories: 674kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Pide Dough

Meat Filling

Cheese Filling

  • 1 cup full fat ricotta cheese drained of excess moisture
  • ½ cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves chopped
  • 1-2 sprigs fresh mint leaves finely chopped
  • 1 tablespoon lemon zest
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 whole egg per pide smaller eggs if possible so whites don't pour over

Garnishes

US Customary - Metric

Instructions

Make the Pide Dough

  • In a large boxing bowl, add the water salt, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and allow to rest for about 10-12 minutes until the mixture begins to get foamy.
  • Add the egg and yogurt and mix to incorporate well. Then using a dough attachment of a stand mixer, slowly mix in flour until a ball of dough forms.
  • Transfer the dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky.
  • Place the dough in a bowl and cover lightly with a sheet of plastic wrap or towel and let the dough rise until it's doubled in size, for about 1-1 ½ hours.
  • Once the dough has doubled in size, divide the dough into four equal portions and roll each to a smooth ball.

Make the Meat Filling

  • Bring a wide skillet over medium heat ad add butter and olive oil.
  • Once melted, add the ground meat and use a spatula to break the meat up and cook until the ground beef is halfway cooked through, about 5-7 minutes.
  • Add the chopped green peppers and continue cooking cooking 2-3 minutes, until they begin to soften.
  • Then add the chopped tomato, grated onion, smoked paprika, Aleppo pepper and tomato paste. Stir everything together and continue cooking on medium-high heat until the liquid evaporates and vegetables are soft.
  • Season with salt and pepper and taste for seasoning. Remove from heat and allow to cool completely.

Make the Cheese Filling

  • To a bowl, add the ricotta cheese, crumbled feta, olive oil, chopped mint and thyme, lemon zest and salt and pepper.
  • Stir the mixture together until everything is incorporated well and the mixture is thick and creamy. Taste for seasoning and adjust as needed.
  • Set aside in the refrigerator until ready to assemble.

Assemble and Bake the Pide

  • Preheat the oven to 425 degrees Fahrenheit.
  • Roll out each dough on a lightly floured surface to a about a 9 inch long oval and about an ⅛ inch thick (not too thin).
  • Spoon in the meat filling into two of the pide, leaving a border around the pide to fold over
  • Use your hands to shape the dough into a long oval shape, crimping the ends. Then gently place the pide onto a parchment lined baking sheet.
  • Brush egg wash over the dough border and sprinkle with sesame seeds, if desired. Use a small spoon to drizzle a bit of egg mixture over the meat mixture. Bake for 18-20 minutes, or until the crust is golden brown.
  • For the cheese pide, use a spoon to spread the cheese filling into the center of the dough, also leaving a border around the edge. Form the dough into a long oval shape and pinching the ends.Brush the border with egg wash and sprinkle with sesame seeds, if desired.
  • Bake the cheese pide for 6-7 minutes, then remove from oven and use the back of a spoon to make a well in the center of the cheese mixture. Gently crack an egg and place it onto the cheese mixture and continue baking for another 8-10 minutes, until the crust is golden brown and egg is cooked.
  • Once both pide are done, garnish with chopped herbs and a additional sumac, if desired.

Notes

  • Make the meat filling and the cheese filling ahead of time up to 2 days in advance.
  • Make sure the filling is chilled and not hot when added onto the dough.
  • Crack the egg into a separate bowl first and then transfer to the cheese pide.
  • Recipe yields 4 pide and about 8 servings
Dough recipe adapted from Saveur and Cheese mixture adapted from Ottolenghi.

Nutrition

Calories: 674kcal | Carbohydrates: 59g | Protein: 33g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 1104mg | Potassium: 572mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1354IU | Vitamin C: 13mg | Calcium: 291mg | Iron: 6mg

Turkish Pistachio Baklava with Orange Blossom Syrup

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A step by step guide on how to make Turkish pistachio baklava at home that is soaked in a a sweet and floral orange blossom simple syrup.

Homemade Turkish baklava with pistachios and orange syrup.

Homemade pistachio baklava is a sweet pastry made with layers of delicate phyllo dough, chopped pistachios and warm spices. Once the baklava is baked, a fragrant orange blossom syrup is poured over, which perfectly complements the nutty and crunchy baklava.

If you love the floral flavors of baklava, try my fruit tart with rose water and this shredded phyllo dessert called kanafe.

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🇹🇷 Turkish Baklava and How to Eat It

Turkey is famous for their well beloved baklava and it wasn't until we visited Istanbul that we understood the true way to enjoy Turkish baklava.

There is an art to the way you eat baklava. Use a fork to stab your baklava, then promptly pick it up with the end facing up and take a generous bite.

As the fork enters the top layer of phyllo dough (or yufka, which is handmade all throughout Istanbul), listen for the initial "crunch" of the fork breaking through the crispy layers.

Different styles of baklava being served in Istanbul, Turkey.
Baklava in Istanbul.

🍑 Ingredients

  • Phyllo Dough: Also called filo dough, this is a very thin pastry that is stacked in layers. Phyllo can often be found in the frozen section of grocery stores near the puff pastry or pie crusts. If you have a Mediterranean market ear you, look for yufka, which has a more tender bite.
  • Pistachios: Use unsalted and shelled pistachios. If you do not like pistachios, substitute with chopped walnuts or chopped almonds.
  • Spices: Warm spices of cardamom and cinnamon are added to the nut mixture.
  • Melted Butter: Butter is a key ingredient in baklava that has to be brushed onto each phyllo layer. Use unsalted butter to control the amount of salt. Instead of butter, you can also use ghee.
  • Sugar: White sugar is used in making the simple syrup. Use double the amount of sugar to water and bring to a simmer to dissolve the sugar granules.
  • Orange Blossom Water: This is a floral infused water with a citrus aroma and almost perfumed aroma and flavor. A little goes a long way so start with a small measurement at first.
  • Aromatics: For the simply syrup, other aromatics are added including a cinnamon stick and lemon peel.

See recipe card for full information on ingredients and quantities.

🥜 Substitutions and Variations

  • Instead of orange blossom water, substitute with rose water for another floral flavor.
  • If the floral waters are not available, you can omit and make the simple syrup with cinnamon and lemon peel.
  • Instead of pistachios, substitute with chopped almonds or chopped walnuts or a combination of nuts.
Two squares of pistachio baklava are garnished with crushed pistachios on top.

⏲️ How to Make Homemade Baklava

  1. First make the simple syrup. Add all the ingredients to a small pot and bring to a gentle simmer until all the sugar is dissolved and it thickens slightly. When done, set aside to cool.
To make the simple syrup, add orange blossom water, a cinnamon stick and lemon peel to the sugar and water mixture.


2. Make the Pistachio Filling. In a food processor, add the pistachios, cardamom, cinnamon and lemon zest. Pule until the pistachios are finely ground but not too powdery. Set aside.

Chop the pistachios in a food processor so there are no large pieces left.


3. Layer the phyllo. Unroll the thawed phyllo dough and place a damp towel on top as you work with it. Brush a 9 x 13 baking pan with melted butter on all sides and layer two sheets of phyllo, then brush with butter and continue until half of the sheets are used.

4. Add the pistachios. Pour the pistachio mixture onto the phyllo and reserve a few tablespoons to garnish the top of the finished baklava. Spread out the pistachios in an even layer.

Layer half of the phyllo then top with crushed pistachios.

5. Continue layering two sheets of phyllo and brushing with the melted butter until all of the phyllo dough is used up. Once layered, brush the top with melted butter.

6. Cut the baklava into squares before baking. Use a sharp knife to cut the baklava into 24-26 squares.

Before cooking the baklava, cut the baklava into squares or triangles.
Brush the top of the pistachio baklava with melted butter.


7. Bake the pistachio baklava at 350 degrees Fahrenheit for about 22-25 minutes, until the top is golden brown and crisp.

8. Pour the syrup over the hot baklava. Once the baklava is cooked, remove it from oven and pour the orange blossom simple syrup all over the top, while the baklava is still hot.

Once the homemade baklava is cooked and golden brown, pour the simple syrup all over the top to soak in.

9. Allow the pistachio baklava to rest for at least 2-3 hours before serving so the baklava can soak up all of the syrup. Garnish the squares with the remaining ground pistachios.

Turkish baklava with pistachios and doused in an orange water simple syrup.

📍 Recipe Tip

Working with Phyllo Dough: Don't be intimidated with working with phyllo dough. Let the dough thaw in the fridge overnight and gently unroll.

As you work with the phyllo, keep a damp towel over the sheets so they don't dry out. And it's ok if the sheets tear, once it's baked, no one will notice.

Recipe FAQs

How do you store baklava?

Baklava can be stored at room temperature or in the refrigerator. Let baklava come to room temperature, then store in an air tight container to maintain freshness.

More Desserts to Try

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

Plate of homemade pistachio baklava doused in a honey syrup.
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4.95 from 17 votes

Turkish Pistachio Baklava with Orange Blossom Simple Syrup

A step by step guide on how to make Turkish pistachio baklava at home that is soaked in an orange blossom simple syrup that is perfectly sweet and slightly floral.
Prep Time30 minutes
Cook Time30 minutes
Resting2 hours
Total Time3 hours
Course: Dessert
Cuisine: Middle Eastern, Turkish
Keyword: homemade baklava, pistachio baklava, Turkish baklava recipe
Servings: 34 squares
Calories: 150kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Simply Syrup

Pistachio Baklava

US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • First make the simple syrup. Add all the ingredients to a small pot and bring to a gentle simmer until all the sugar is dissolved and it thickens slightly, for about 5-8 minutes. When done, set aside to cool.
  • Make the Pistachio Filling. In a food processor, add the pistachios, cardamom, cinnamon and lemon zest. Pule until the pistachios are finely ground but not too powdery. Set aside.
  • Layer the phyllo. Unroll the thawed phyllo dough and place a damp towel on top as you work with it. Brush a 9 x 13 baking pan with melted butter on all sides and layer two sheets of phyllo, then brush with butter and continue until half of the sheets are used.
  • Add the pistachios. Pour the pistachio mixture onto the phyllo and reserve a few tablespoons to garnish the top of the finished baklava. Spread out the pistachios in an even layer.
  • Continue layering two sheets of phyllo and brushing with the melted butter until all of the phyllo dough is used up. Once layered, brush the top with melted butter.
  • Cut the baklava into squares before baking. Use a sharp knife to cut the baklava into 24-26 squares.
  • Bake the pistachio baklava at 350 degrees Fahrenheit for about 22-25 minutes, until the top is golden brown and crisp.
  • Pour the syrup over the hot baklava. Once the baklava is cooked, remove it from oven and pour the orange blossom simple syrup all over the top, while the baklava is still hot.
  • Allow the pistachio baklava to rest for at least 2-3 hours before serving so the baklava can soak up all of the syrup. Garnish the squares with the remaining ground pistachios.

Video

Notes

  • Thaw the phyllo overnight completely. It should not be frozen when ready to use. 
  • Keep a damp towel over the phyllo sheets as you work to keep them from drying. 
  • It's ok if the phyllo sheets crack or break, no one will notice after baking. 
  • There are about 20 sheets of phyllo per roll.

Nutrition

Calories: 150kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 42mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Baked Beet Chips with Creamy Labneh Dip

· 3 Comments

Get ready for a flavor explosion with homemade baked beet chips! These colorful and flavorful oven baked beet chips offer a sweet and earthy taste with just a handful of ingredients. Serve the beet chips with a creamy labneh dip for the perfect bite!

Red and yellow baked beet chips are served alongside a creamy labneh dip that is garnished with cucumber and lemon zest.
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Baked Beet Chips

If you're looking for a healthy and delicious Mediterranean snack, look no further than with these homemade oven baked beet chips! For another wonderful dip, try my Bread Dipping Oil with Fresh Herbs.

Thinly sliced beets are seasoned with a brush of olive oil, cumin and garlic and baked until just crisp.

Serve the oven baked beet chips with a tangy and creamy labneh dip (or tzatziki would be fabulous) for a delicious and refreshing bite!

Why You'll Love This Recipe

  • Baked beet chips are a great snack option that pair with a variety of dips, such as hummus and tzatziki.
  • Flavorings are easily customizable.
  • Beet chips are a healthier alternative than fried potato chips.

Ingredients

  • Fresh Beets: Baked beet chips are made with fresh beets. Cut off the leaves and stems (you can save the beet greens and fry them!) and slice the beets to an ⅛th of an inch thin using a mandolin. Use any color beets, such as yellow or red.
  • Spices: Garlic and cumin season the sliced beets. You can also use sumac, za'atar or simply salt and pepper.
  • Olive Oil: Brush a thin layer of olive oil onto the sliced beets before baking and save some as a garnish for the labneh dip.
  • Labneh: This is a strained yogurt cheese that is used in Mediterranean cuisine. Labneh is tangy, creamy and thick and can be used in a multitude of ways, such as spread onto a crostini for bruschetta or dolloped onto charred peaches for dessert. If labneh isn't available, substitute with full fat thick Greek yogurt.
  • Toppings: To make the labneh dip, top the labneh with crumbled feta cheese, chopped cucumber and fresh lemon zest.
Use a mandoline to slice fresh beets into thin slices for baking.

How to Make Baked Beet Chips

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Wash and scrub the beets well and cut away the beet greens. *Tip: Leave a a few inches of the stem in tact to hold onto as a "guard" while you are slicing the beets.
  3. Using a mandolin, slice the beets into 1/16th inch thick slices and add the sliced beets to a wide bowl and sprinkle with salt. Let the beets sit for 10 minutes to release any moisture.
  4. Drain the beets and use a paper towel to blot excess moisture.
  5. Season the beets and drizzle with olive oil, cumin, garlic powder and pepper and mix to combine.
  6. Spread the sliced beets onto a parchment lined baking sheet in an even layer and bake for 30-35 minutes until the edges are crisp.

Make the Labneh Dip

  1. Add labneh to a bowl and mix in fresh lemon juice.
  2. Top the labneh with crumbled feta cheese, chopped cucumber, lemon zest, pinch of za'atar and a good drizzle of olive oil.
Colorful baked beet chips served with a creamy labneh dip.

Recipe Variations

  • Season the beets with a bit of cayenne for added spice.
  • For a sweeter flavor, season the beets with cinnamon.
  • Instead of labneh cheese, substitute with Greek yogurt.

Recipe Tips

  • If using yellow and red beets, keep the colors seperate so the red beets don't stain the lighter color beets.
  • Keep an eye on the beets as they bake, some thicker slices will take a few minutes longer to cook.
  • Keep the beet greens and use them as you would with spinach or kale!
  • Look for larger beets if you want larger chips because the beets will shrink as they bake.
Are beet chips healthy?

Beet chips are a delicious and healthy option compared to and are loaded with fiber, vitamin C and baked and not fried.

How do you keep beet chips from getting soggy?

Slice the fresh beets thin to keep them crisp when baking. Once baked, store the beets in an air tight container to keep them from getting soft.

More Mediterranean Snacks to Try

More wonderful beet recipes

Red and yellow oven baked beet chips are served alongside a creamy lemon labneh dip.
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5 from 6 votes

Baked Beet Chips with Labneh

These colorful and flavorful oven baked beet chips offer a sweet and earthy taste with just a handful of ingredients. Serve the beet chips with a creamy labneh dip for the perfect bite!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Mezze, Snack
Cuisine: Mediterranean
Keyword: baked beet chips, homemade beet chips, oven baked beet chips
Servings: 4 servings
Calories: 90kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Beet Chips

Labneh Dip

  • 1 cup Labneh or Greek yogurt
  • 1 teaspoon fresh lemon juice
  • 1 small Persian cucumber finely chopped
  • ¼ cup Feta cheese crumbled, for garish
  • ½ teaspoon lemon zest
  • Olive oil for drizzling
  • ½ teaspoon Za'atar for garnish
US Customary - Metric

Instructions

Beet Chips

  • Preheat the oven to 350 degrees Fahrenheit.
  • Wash and scrub the beets well and cut away the beet greens. *Tip: Leave a a few inches of the stem in tact to hold onto as a "guard" while you are slicing the beets. any stems or leaves.
  • Using a mandolin, slice the beets into 1/16th inch thick slices and add the sliced beets to a wide bowl and sprinkle with salt. Let the beets sit for 10 minutes to release any moisture.
  • Drain the beets and use a paper towel to blot excess moisture.
  • Season the beets and drizzle with olive oil, cumin, garlic powder and pepper and mix to combine.
  • Spread the sliced beets onto a parchment lined baking sheet in an even layer and bake for 30-35 minutes until the edges are crisp.

Make the Labneh Dip

  • Add labneh to a bowl and mix in fresh lemon juice.
  • Top the labneh with crumbled feta cheese, chopped cucumber, lemon zest, pinch of za'atar and a good drizzle of olive oil.

Notes

  • If using different color beets, keep the beets separate so the red doesn't stain the yellow beets.
  • Keep the beet greens and use the same way you would with spinach or kale. 
  • The thinner the slices are, the crispier the beets will be. 

Nutrition

Calories: 90kcal | Carbohydrates: 10g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 465mg | Potassium: 321mg | Fiber: 2g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 1mg

Spicy Korean Cucumber Salad

· 2 Comments

A staple in Korean dishes, this spicy Korean cucumber salad combines crisp cucumbers with a flavorful dressing made with gochugaru, sesame oil and rice vinegar. The result is a refreshing and spicy side dish that's perfect for adding some fresh crunch to any meal.

Korean cucumber salad is seasoned with sesame seeds, gochugaru and soy sauce.
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🌶️ Korean Cucumber Salad

If you're looking for a delicious and refreshing side dish, let me introduce you to Korean cucumber salad, also known as oi muchim.

Often served as banchan, this simple and spicy cucumber salad features chunks of crisp cucumbers that are tossed in a flavorful dressing made with gochugaru, nutty sesame oil, soy sauce and other aromatics.

The results are spicy, savory and refreshing that pairs well with a variety of other dishes, such as chicken katsu and kalbi ribs.

👨‍🍳 Why You'll Love this Recipe

  • Comes together within minutes!
  • Layers of flavor, including salty, spicy, refreshing and slightly sweet.
  • Easy to double or triple the recipe.

🥒 Spicy Cucumber Salad Ingredients

Ingredients for spicy Korean cucumber salad, including Korean red pepper, soy sauce and sesame oil.
  • Cucumbers: Look for long English cucumbers or Persian cucumbers that have a thin peel and less seeds.
  • Gochugaru: Is a medium heat dried red pepper that is used in kimchi. You can find this in most Asian markets and online as well.
  • Soy Sauce: I like using shoyu, which is a Japanese style of soy sauce that has a mild and slightly sweet flavor.
  • Sesame Oil: Look for toasted sesame oil for added depth.
  • Rice Vinegar: This gives the cucumber salad a layer of acidity and sweetness.
  • Sugar: Sugar is added to balance out the savory and salty flavors.
Bag of Korean red pepper also called gochugaru.

⏲️ How to Make Korean Cucumber Salad

  1. To a medium sized bowl, add the gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar and sugar and whisk to combine.
  2. Chop the cucumbers into ½ inch chunks and add them to the bowl.
  3. Give the cucumbers a toss in the dressing, making sure the dressing is evenly coated on all of the cucumbers.
  4. Taste for seasoning and adjust as needed. You can also add sliced green onions if available.
  5. Let the cucumber salad marinate for 10 minutes, then serve.

📍 Recipe Tip

Don't add salt just yet! Salt will draw the moisture out of the cucumbers as the salad sits. Taste for seasoning after the salad is assembled, and add more salt if desired.

🧄 Recipe Variations

  • Add sliced green onion or thinly sliced sweet onion.
  • Slice the cucumbers into very thin slices instead of chunks.
  • Add finely chopped garlic for a sharper flavor.
  • Add fresh grated ginger.
How long will Korean cucumber salad last?

You can make the cucumber salad up to 2 days in advance. As it sits, some moisture will release but the cucumbers will stay mostly crunchy.

Do you need to peel cucumbers for the cucumber salad

If you are using long English cucumbers, Asian cucumbers or Persian cucumbers, you do not have to peel them because the cucumbers have a thin and tender peel.

Serving Suggestions

Asian cucumber salad seasoned with gochugaru, sesame seeds and soy sauce.
Print Recipe
5 from 6 votes

Spicy Korean Cucumber Salad

Spicy Korean cucumber salad combines crisp cucumbers with a flavorful dressing made with gochugaru and other aromatics that is delicious and refreshing!
Prep Time5 minutes
Marinate10 minutes
Total Time15 minutes
Course: Appetizer, Side Dish
Cuisine: Asian, Korean
Keyword: Asian cucumber salad, Korean cucumber salad, spicy cucumber salad
Servings: 4 servings
Calories: 35kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

US Customary - Metric

Instructions

  • To a medium sized bowl, add the gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar and sugar and whisk to combine.
  • Add the chopped cucumbers to the same bowl and toss in the dressing, making sure the dressing evenly coats all of the cucumbers.
  • Taste for seasoning and adjust as needed. You can also add sliced green onions, if available.
  • Let the cucumber salad marinate for 10 minutes, then serve.

Notes

  • Cucumber salad can be made ahead up to 2 days in advance. 
  • Hold off on salting until after you taste the salad for seasoning. 
  • If your cucumbers have a lot of seeds, cut in half lengthwise and remove the seeds with a spoon. 

Nutrition

Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 286mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 652IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

Israeli Couscous Salad with Roasted Vegetables

· 12 Comments

Full of vibrant colors and layers of flavors, this simple recipe for Israeli couscous salad with roasted vegetables is warm and satisfying. Serve the warm Mediterranean couscous salad alongside your favorite protein or alone as a vegetarian main course.

Israeli couscous with colorful roasted vegetables, including roasted zucchini, cherry tomatoes and bell peppers.

If you are looking for a flavorful and colorful side dish, let me introduce you to this zesty and warm Israeli couscous salad with roasted vegetables. This Mediterranean couscous salad is full of bright colors and tender pearl couscous that soak up the flavorful balsamic vinaigrette beautifully.

Serve this Israeli couscous recipe on it's own as a vegetarian main course or alongside grilled Mediterranean salmon, salmon shawarma or shish tawook.

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🍅 Why You'll Love This Recipe

  • Loads of colorful vegetables that go with a variety of other dishes!
  • Versatile! Roast any combination of vegetables, such as cherry tomatoes or roasted cauliflower.
  • Enjoy at any temperature! Serve the couscous salad hot right, warm or even as a cold.

🍚 What is Israeli Couscous?

Israeli couscous, also known as pearl couscous, is a type of small, round pasta that is made from semolina flour and is similar in texture to barley or farro.

Pearl couscous is a staple in Middle Eastern cuisine and is often used as a base for salads, stews, or served as a side dish, such as with charred salmon and fava beans. You can often find Israeli couscous in the bulk section of grocery stores or in the same aisle as pasta or rice.

🫑 Ingredients

Ingredients for pearl couscous with roasted vegetables, including cherry tomatoes, zucchini and bell peppers.
  • Israeli Couscous: Also called pearl couscous, Israeli couscous comes from the pasta family and is made from semolina flour. Pearl couscous are small and round and when cooked, plump up and become soft and slightly chewy.
  • Vegetables: Use a variety of vegetables that cook at the same time. For this recipe, there are grape tomatoes, zucchini, bell peppers and red onion.
  • Vegetable Stock: A flavorful vegetable stock gives the couscous another layer of flavor. You can also use water or chicken stock.
  • Balsamic Vinaigrette: Whisk olive oil, balsamic vinegar, Dijon mustard and lemon juice together. The warm couscous will soak up the dressing nicely.
  • Fresh Herbs: Garnish with aromatic fresh herbs such as fresh basil or fresh mint or both.

⏲️ How to Make Israeli Couscous Salad

  1. Preheat the oven to 400 degrees Fahrenheit and add the vegetables to a baking sheet.
  2. Drizzle the vegetables with olive oil and season with salt and pepper and chopped garlic. Give the vegetables a toss so everything is coated evenly and roast the vegetables for 40-45 minutes until tender.
  3. While the vegetables are cooking, make the Israeli couscous. Place a small pot over medium heat and drizzle with olive oil. Add the couscous and toast for 5-8 minutes, stirring until the pearl couscous is lightly golden brown.
  4. Pour in the vegetable stock and bring up to a boil, then down to a simmer and cook the couscous for 20 minutes, until the couscous is tender and liquid has soaked up.
  5. Make the vinaigrette by whisking the olive oil, balsamic, dijon and lemon juice together until combined.
  6. Once everything is done, combine the cooked pearl couscous and the roasted vegetables in a large bowl and drizzle with vinaigrette and toss to combine.
  7. Garnish with fresh basil and serve warm or at room temperature.
Roasted vegetables on a baking sheet, including cherry tomatoes, cubed zucchini, red onion and bell peppers.

📍 Recipe Tip

Take the time to toast the Israeli couscous on low-medium heat, while continuously stirring so all of the kernels are evenly toasted and lightly browned. Toasting the Israeli couscous gives it a nutty flavor.

🌶️ Variations

  • Add other vegetables such as roasted cauliflower, cubed eggplant, asparagus or butternut squash.
  • Add more protein with the addition of cooked chickpeas or white beans.
  • Make it spicy and garnish with harissa or Aleppo pepper.
  • Garnish the couscous salad with crumbled feta cheese or goat cheese.
Can you overcook Israeli couscous?

Yes, you can overcook Israeli couscous. Pearl couscous only takes 20 minutes to cook. Once the liquid has soaked in and couscous is tender, it's ready.

What is the difference between couscous and Israeli couscous?

Both couscous and Israeli couscous are made from semolina flour. The main difference is their shape and texture. Couscous is fine and fluffy and Israeli couscous is plump with a slightly chewy texture.

Serving Suggestions

More Couscous Recipes

Pearled couscous with colorful roasted vegetables.
Print Recipe
5 from 19 votes

Israeli Couscous with Roasted Vegetables

This warm Israeli couscous salad is full of colorful roasted vegetables and dressed in a tangy vinaigrette. Serve as a side dish or on it's own as a vegetarian main course.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Mediterranean
Keyword: Israeli couscous salad, Israeli couscous with vegetables, pearl couscous with vegetable
Servings: 4 servings
Calories: 611kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Israeli Couscous

Roasted Vegetables

  • 2 medium zucchini chopped into ½ inch cubes
  • 1 pint cherry tomatoes large ones, cut in half
  • 1 small red onion cut into ½ inch chunks
  • 2 red or orange bell peppers cut into ½ inch chunks
  • 3 garlic cloves finely chopped or grated
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons olive oil

Balsamic Vinaigrette

US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and add the vegetables to a baking sheet.
  • Drizzle the vegetables with olive oil and season with salt and pepper and chopped garlic. Give the vegetables a toss so everything is coated evenly and roast the vegetables for 40-45 minutes until tender.
  • While the vegetables are cooking, make the Israeli couscous. Place a small pot over medium heat and drizzle with olive oil. Add the couscous and toast for 5-8 minutes, stirring until the pearl couscous is lightly golden brown.
  • Pour in the vegetable stock and bring up to a boil, then down to a simmer and cook the couscous for 20 minutes, until the couscous is tender and liquid has soaked up.
  • Make the vinaigrette by whisking the olive oil, balsamic, dijon and lemon juice together until combined.
  • Once everything is done, combine the cooked pearl couscous and the roasted vegetables in a large bowl and drizzle with vinaigrette and toss to combine.
  • Garnish with fresh basil and serve warm.

Video

Notes

  • Toast the Israeli couscous for a few minutes until lightly toasted. This gives a slightly nutty depth of flavor. 
  • Use any variety of vegetables you have or enjoy, just keep in mind that they should all roast at the same time. 
  • Pour the vinaigrette over the couscous while the couscous is still warm, so all of the flavors can soak in. 

Nutrition

Calories: 611kcal | Carbohydrates: 52g | Protein: 9g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 1039mg | Potassium: 786mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2860IU | Vitamin C: 124mg | Calcium: 62mg | Iron: 2mg

Fasulye (Turkish Green Bean Stew with Meat)

· 9 Comments

A true family heirloom, fasulye is a Turkish green bean stew with meat that is simple and comforting. Simmered in tomato broth, we like to serve fasulye with basmati or jasmine rice.

Serve fasulye, a Turkish meat and green bean stew with a side of rice to soak up the delicious tomato broth.

There are a few favorite recipes I gravitate towards when I am craving something from my childhood. One is this hearty and simple Turkish green bean stew, my mom's stuffed grape leaves and perfectly crisp latkes.

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🥣 A Little Family Story about Fasulye

This Turkish green bean stew is dear to my childhood and to my stomach. Called fasulye, it is based off of my Mom’s Sephardic side of the family and is truly and family gem.

My mother learned to make this recipe from her Great-Grandmother and all the women in our family have a certain twist to their fasulye.

I would often hear stories about how my mom, her sister, Aunt Clara and Grandma and Great-Grandma would all sit on the floor with large bowls of green beans snapping each end of every single one. If there was still a string left, Mom’s Grandma spotted it.

🥩 What is Fasulye?

Fasulye translates to beans in Turkish, which can be from fresh green beans, like in this recipe or kuru fasulye which has white beans.

The Turkish stew usually has a tomato base, with either tomato paste or chopped tomatoes with cubes of beef or lamb. There are also vegetarian versions of fasulye with sauteed green beans and tomatoes.

📋 Ingredients

Turkish fasulye is simple and heart-warming and the ingredients are uncomplicated, yet the flavors are pronounced. The combination of tomato with the green beans creates a distinct flavor only this pairing can illustrate.

  • Beef Stew Meat: Look for chuck for this beef stew and if cutting the meat yourself, cut the beef into 1 inch cubes.
  • Onion: Yellow or white onion, diced.
  • Tomato Paste: This gives a deep tomato flavor to the stew. When adding, sauté the tomato paste in the oil so all the flavors open up.
  • Chopped Tomatoes: If tomatoes are in season, use fresh tomatoes for the best flavor but a small can of chopped tomatoes works very well.
  • Water or Stock: I like using a stock base which gives great flavor.
  • Green Beans: Fresh or frozen green beans work well for fasulye. If using fresh, trim the ends off.

⏲️ How to Make Fasulye

  1. Pat the cubed beef dry with paper towels and season with salt and pepper.
  2. Bring a Dutch oven to medium high heat and drizzle with olive oil. Once hot, sear the beef cubes, in batches until caramelized on all sides.
  3. Remove the beef to a plate and sauté the chopped onions until softened, for 2-3 minutes.
  4. Stir the tomato paste in sauté for another minute until deepened in color. Then pour in ½ cup water and deglaze, scraping up any meaty bits from the bottom of the Dutch oven.
  5. Add the beef cubes back in and pour the stock and chopped tomatoes in and simmer for 10 minutes.
  6. Place green beans on top of the stew, making sure they are not submerged so the green beans steam and not overcook.
  7. Cover the Dutch oven, leaving a small opening and bring to a simmer. Cook the beef stew for 1-1 ½ hours, until the meat is tender and green beans are just cooked through.
  8. Serve fasule with white rice, spooning the sauce over the rice and garnish with chopped parsley.
Dry the beef cubes well with paper towels and season with salt and pepper.
Sear the beef cubes until caramelized on all sides.
Add chopped onions and saute until softened.
Add a few tablespoons of tomato paste and saute.
Add water and deglaze the bottom of the pan, scraping up any meaty bits from the bottom.
Add the fresh green beans right on top of the beef stew.

📍 Recipe Tips

  • Dry the beef very well with paper towels so the meat sears nicely.
  • Use frozen green beans or tender haricot verts to make this recipe even easier!
  • Place the green beans right on top of the stew and don't submerge them in the liquid. This will ensure the green beans don't overcook.
Turkish green bean stew with meat and tomatoes.

🌶️ Variations

  • Substitute with cubes of lamb instead of beef.
  • Make fasulye vegetarian and omit the beef. Instead, add cubes of potatoes and white beans.
  • For a spicier flavor, add 1 teaspoon of Aleppo pepper or harissa paste.
What cut of beef is stew meat?

For beef stew, use chuck which can handle the longer cooking and will become tender. Cut the chuck roast into medium sized 1 inch cubes for beef stew.

How to Serve Turkish Green Beans

We serve fasulye simple with either basmati rice or jasmine rice. Be sure to scoop some of the delicious tomato sauce over the rice! You can also top with a dollop of yogurt or labneh and fresh chopped parsley.

More Turkish Recipes to Try

Fasulye is a hearty green bean and tomato stew with cubed meat and served with rice.
Print Recipe
5 from 13 votes

Fasulye (Turkish Green Beans with Meat)

A true family heirloom, fasulye is a Turkish green bean stew with meat that is simple and comforting. Simmered in tomato broth, we like to serve fasulye with basmati or jasmine rice.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: fasulye, Turkish green bean stew with meat, Turkish green beans recipe, Turkish green beans with meat
Servings: 4 servings
Calories: 484kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pat the cubed beef dry with paper towels and season with salt and pepper.
  • Bring a Dutch oven to medium high heat and drizzle with olive oil. Once hot, sear the beef cubes, in batches until caramelized on all sides.
  • Remove the beef to a plate and sauté the chopped onions until softened, for 2-3 minutes.
  • Stir the tomato paste in sauté for another minute until deepened in color. Then pour in ½ cup water or stick and deglaze, scraping up any meaty bits from the bottom of the Dutch oven.
  • Add the beef cubes back in and pour in the rest of the water or stock and chopped tomatoes. Stir together and simmer the stew for 10 minutes.
  • Place green beans on top of the stew, making sure they lay on top and not submerged so the green beans steam and not overcook.
  • Cover the Dutch oven,, leaving a small opening and bring everything to a simmer and cook the beef stew for 1-1 ½ hours, until the meat is tender and green beans are just cooked through.
  • Once done, serve fasule with white rice, spooning the sauce over the rice and garnish with chopped parsley.

Notes

  • This recipe can easily be made in the slow cooker, with the same directions.
  • Use frozen green beans instead of fresh. There is no need to thaw. 
  • This recipe tastes even better the next day and is great for making ahead!

Nutrition

Calories: 484kcal | Carbohydrates: 20g | Protein: 57g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 141mg | Sodium: 1019mg | Potassium: 1305mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1393IU | Vitamin C: 20mg | Calcium: 135mg | Iron: 7mg

Creamy Avocado Hummus with Za'atar

· 7 Comments

This creamy avocado hummus starts with the classic homemade hummus recipe and made even creamier with the addition of ripe avocado. Add a generous sprinkle of za'atar and sumac on top for a pop of zesty flavor!

Creamy avocado hummus recipe topped with olive oil and za'atar.

There is nothing more delicious than a well made homemade hummus and once you have the base recipe, the variations are endless!I like adding roasted beets and making a slightly sweet roasted beet hummus or in this case, perfectly ripe avocado! For another wonderful dip, try my Bread Dipping Oil with Fresh Herbs.

The ripe avocado is added to the hummus base, along with creamy tahini , chickpeas, warm spices and fresh lemon juice. The avocado not only gives the hummus a lovely subtle green hue, but makes the most velvety and smooth homemade hummus.

The next time you're making homemade hummus, add some avocado in while you're at it and get dipping!

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🥙 Why You'll Love this Recipe

  • Avocado hummus is a vegan recipe made with whole, plant based ingredients.
  • The ripe avocado makes the hummus ultra creamy and light!
  • This easy avocado hummus is highly customizable and the perfect recipe to make hummus bowls with or loaded hummus with any of your favorite toppings!

🍋 Ingredients

Ingredients for avocado hummus including tahini, lemon and garlic.
  • Chickpeas: Canned chickpeas make this recipe incredibly easy. If you have the time, remove the peels from the chickpeas to make the hummus even creamier.
  • Tahini: Tahini is a sesame seed paste that has a deep nutty flavor. You can often find tahini in most grocery stores in the same aisle as the peanut butter.
  • Avocado: Look for a ripe avocado for this hummus recipe. A good trick to see if your avocado is ripe, is to gently remove the stem from the avocado. If it's bright green and removes easily, it's ready.
  • Olive Oil: A little olive oil is added when mixing the hummus as well as a drizzle, for garnish.
  • Lemon: Fresh lemon juice is added to the hummus mixture, which also prevents the avocado from turning brown too quickly.
  • Garlic: Only 1 medium sized garlic clove is al you need for this hummus recipe. You could add another, but don't let the garlic overpower the other ingredients.
  • Spices: Paprika is added to the hummus mixture for a touch of warmth. For garnish, za'atar and sumac are added which gives the avocado hummus a bright and earthy layer of flavor.

🥑 How to Make Avocado Hummus

  1. Drain and rinse garbanzo beans. Remove the outer shell of each bean with your fingers and discard shell. Add to a food processor.
  2. Along with the garbanzo beans, add the flesh of the avocado, tahini, lemon juice, garlic, paprika, salt, cayenne (if using) and a drizzle of olive oil. Pour in a few tablespoons of ice cold water and pulse together until everything is well combined.
  3. Layer the avocado hummus on a wide plate, making a small well in the center with the back of a spoon. Garnish with a drizzle of olive oil and sprinkle of za'atar, sumac and chopped parsley.
Creamy avocado hummus recipe served with toasted pita bread.

📍 Recipe Tips

  • For ultra creamy hummus, remove the peels from each chickpea.
  • Add a few tablespoons of ice cold water to the hummus. The cold water works with the tahini to make it creamy.
How long can you keep avocado hummus in the fridge?

Homemade hummus is more delicate than store bought hummus and will last up to 5 days in the fridge.

How do you make hummus creamy?

To make your homemade hummus creamy, remove the peels from the cooked chickpeas and add ice cold water to the hummus mixture. The ice cold water works with the tahini to make the hummus velvety smooth.

🍢 What to Serve with Avocado Hummus

Creamy avocado hummus garnished with olive oil, za'atar and fresh herbs.
Print Recipe
5 from 7 votes

Creamy Avocado Hummus with Za’atar

This creamy avocado hummus is made even creamier with the addition of ripe avocado making the homemade hummus velvety smooth!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Mezze, Snack
Cuisine: Mediterranean
Keyword: avocado hummus, creamy avocado hummus
Servings: 6 servings
Calories: 236kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Garnish

US Customary - Metric

Instructions

  • Drain and rinse the canned garbanzo beans. Remove the outer shell of each bean with your fingers and discard shell, then add to a food processor.
  • Along with the garbanzo beans, add the flesh of the avocado, tahini, lemon juice, chopped garlic, paprika, salt and cayenne if using, and a drizzle of olive oil. Pour in a few tablespoons of ice cold water and pulse together until everything is well combined.
  • Layer the avocado hummus on a wide plate, making a small well in the center with the back of a spoon. Garnish the hummus with a drizzle of olive oil and sprinkle za'atar, sumac and chopped parsley.

Video

Notes

  • Add half the amount of cold water at first and add more if the mixture is too thick. 
  • Taste for seasoning and adjust as needed, more lemon juice? More cayenne?
  • Avocado hummus will last in the fridge for up to 5 days.

Nutrition

Calories: 236kcal | Carbohydrates: 17g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 207mg | Potassium: 363mg | Fiber: 6g | Sugar: 0.3g | Vitamin A: 114IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg

Chicken Tikka Masala

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This easy chicken tikka masala is the perfect recipe for when you are craving bold and strong flavors on a weeknight! Tender pieces of chicken thighs marinated in yogurt and ginger and then simmered in a flavorful creamy tomato curry with coconut milk. Make sure to have extra naan on hand to sop up the delicious sauce!

Garnish this easy chicken tikka masala recipe with a drizzle of coconut milk and chopped herbs. Serve with naan and basmati rice.

This easy chicken tikka masala recipe is full of bold flavors and easy enough to make on a standard weeknight. Chicken thighs are marinated in yogurt and ginger then simmered in a rich creamy tomato and coconut milk curry. For another wonderful Chicken meal, try my One Pot Chicken Provencal.

The results are savory and rich, this dish begs to be dipped into with some naan. I highly recommend serving with a chilled glass of mango lassi and fragrant basmati rice to sop up the luscious sauce. My favorite basmati rice is from India Gate.

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🥘 What is Chicken Tikka Masala?

Chicken tikka masala is a curry dish with marinated and cooked pieces of chicken that are simmered in a rich tomato based sauce. The word tikka means pieces, and masala is the flavorings, or the sauce.

As popular as chicken tikka masala is here in the U.S. and Britain, it is not nearly as popular in India. The dish has Indian influences through its spices but was actually created in the United Kingdom in the 1950's.

The story is said that a British General was dining at an eatery and complained that the chicken was too dry. The Indian chef scrambled around the kitchen and simply poured some tomato soup and spices over the chicken and ta-dah, chicken tikka masala was born! And since, has become one of Britain’s most popular dishes.

📋 Ingredients

Ingredients for chicken tikka masala with coconut milk.
  • Chicken Thighs: Boneless and skinless chicken thighs is ideal for chicken tikka masala. Chicken thighs have more fat making the meat more tender compared to chicken breast.
  • Plain Yogurt: Yogurt tenderizes the chicken and gives it a great tangy flavor. Use a plan yogurt without any added flavors. Either Greek style yogurt or regular yogurt will work.
  • Aromatics: Shallots, ginger and garlic are used in the sauce. The ginger and garlic is also used in the yogurt mixture to marinate the chicken.
  • Chopped Tomatoes: To keep this recipe even easier, use canned chopped tomatoes and for added smoky flavor, use fire-roasted chopped tomatoes.
  • Tomato Paste: I like using tomato paste that comes in a tube when you only need a few tablespoons. Saute the tomato paste into the oil to give the whole dish a touch of sweetness.
  • Spices: Turmeric, paprika and garam masala are the spices used to make the tikka masala so flavorful. A pinch of cayenne is optional but adds a nice touch of heat.
  • Coconut Milk: Instead of heavy cream, which is traditionally used in garam masala, coconut milk is added. Look for full fat coconut milk which will have more fat and flavor than lite coconut milk.
  • Sugar: Adding sugar is optional but as you taste the sauce, you may want to add a touch of sugar to bring out the sweetness of the other ingredients. Use a teaspoon of brown sugar or white sugar.

⏲️ How to Make Easy Chicken Masala

Marinate and Cook the Chicken

  1. Add the chicken thighs to a bowl along with yogurt, ginger, garlic and garam masala and mix to combine so all of the chicken pieces are evenly coated. Marinate while you prep the other ingredients or for at least 30 minutes.
  2. Bring a wide skillet over medium-high heat and sear the chicken pieces until golden brown on both sides, then set aside.
Marinate the chicken thigh pieces in yogurt, garlic and ginger.
Sear the yogurt marinated chicken pieces in a skillet.
Cook the chicken pieces until deeply browned on all sides.

Make the Masala Sauce

  1. In the same skillet, saute the chopped shallots, ginger and garlic until fragrant.
  2. Add the tomato paste and spices and saute for another minutes.
  3. Add the chopped tomatoes and water and mix to combine. Simmer for 5-10 minutes and taste for seasoning. Add sugar is you prefer more sweetness.
  4. Pour in the coconut milk and sir to combine. Then add the cooked chicken back in and stir so all of the chicken is coated with the sauce.
  5. Continue simmering for another 2-3 minutes then remove from the heat.
  6. Garnish the tikka masala with chopped herbs and serve with cooked basmati rice and naan.
Saute chopped garlic, shallots and ginger until fragrant.
Saute the turmeric and garam masala spices into the oil.
Simmer the chopped tomatoes and water in the masala spices so the flavors come together.
Add coconut milk to the masala sauce and stir to combine.
Once you add the coconut milk to the masala sauce, simmer for 5 minutes so the flavors come together.
Add the cooked chicken to the creamy coconut masala sauce.

📍 Recipe Tips

  • If you have the time, marinate the chicken overnight, the longer, the better!
  • Use Greek yogurt to keep the mixture thick and creamy.
  • Look for whole coconut milk, which is thicker and creamier than lite coconut milk.
Serve easy chicken tikka masala with basmati rice in a bowl.

🌶️ Substitutions and Variations

  • For added heat, add chopped serrano to the shallot and ginger saute.
  • Use crushed tomatoes for a smooth sauce instead of chopped tomatoes.
  • Fire roasted tomatoes offer a smoky favor but if you prefer more sweet, use regular canned chopped tomatoes.
  • Skinless, boneless chicken breast can be used instead of thighs, but I would recommend marinating for as long as you have to tenderize the leaner meat.
  • For a vegetarian tikka masala, use chickpeas, spinach and chopped zucchini.
Can you make chicken tikka masala ahead of time?

Yes, you can make the entire recipe up to 3 days ahead of time and will taste even better the next day.

What do you serve with chicken tikka masala?

Serve chicken masala with cooked basmati rice and naan or roti.

More Indian Recipes to Try

Creamy chicken tikka masala recipe in a creamy spiced coconut and tomato sauce.
Print Recipe
5 from 5 votes

Easy Chicken Tikka Masala

This easy chicken tikka masala recipe is full of bold flavors in a rich and creamy coconut tomato curry and perfect to make on a weeknight!
Prep Time15 minutes
Cook Time20 minutes
Marinate30 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main Course
Cuisine: British, Indian
Keyword: chicken tikka masala recipe, chicken tikka masala with coconut milk, easy chicken tikka masala
Servings: 4 servings
Calories: 462kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Chicken Marinade

Masala Sauce

For serving

US Customary - Metric

Instructions

Marinate the Chicken

  • Add the chicken thighs to a bowl along with yogurt, ginger, garlic, lemon juice and garam masala, salt and pepepr and mix to combine so all of the chicken pieces are evenly coated.
  • Marinate the chicken while you prep the other ingredients or for at least 30 minutes.
  • Bring a wide skillet over medium-high heat and sear the chicken pieces until golden brown on both sides. Once fully cooked through, remove and set aside.

Make the Masala Sauce

  • In the same skillet, sauté the chopped shallots, ginger and garlic until fragrant.
  • Add the tomato paste and spices and sauté for another minute to break up the tomato paste.
  • Add the chopped tomatoes and water and season with salt and pepper. Stir everything together and simmer for 5-10 minutes and taste for seasoning. Add sugar if you prefer the sauce to have more sweetness.
  • Pour in the coconut milk and stir to combine. Then add the cooked chicken back into the sauce and stir so all of the chicken is coated with the sauce.
  • Continue simmering for another 2-3 minutes, then remove from the heat.
  • Garnish the tikka masala with an extra drizzle of coconut milk and top with chopped herbs. Serve with cooked basmati rice and naan.

Video

Notes

  • Saute chopped serrano for added heat along with the shallots.
  • This is a great recipe to make ahead and tastes even better the next day!
  • If you have the time, marinate the chicken overnight. 
  • Recipe adapted from Food Network

Nutrition

Calories: 462kcal | Carbohydrates: 15g | Protein: 47g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 219mg | Sodium: 1015mg | Potassium: 1034mg | Fiber: 2g | Sugar: 8g | Vitamin A: 870IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 5mg

What to Serve with Falafel (20 + Ideas!)

· 2 Comments

There is nothing like perfectly fried falafel that are crisp on the outside and tender in the middle. Falafel are fantastic on it's own, but it's also fun to serve falafel alongside other additions! Here are over 20 ideas on what to serve with falafel, including dips and spreads, salads and more! And here is a full Printable list of Mediterranean Spices for your Pantry.

Fried falafel balls served in a bowl with chopped salad and hummus.
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🥙 What are Falafel?

Falafel are vegan fried balls made with dried chickpeas. The first falafel are said to have been made from fava beans that originated in Egypt. However, the more well known falafel are made with dried chickpeas that are soaked and processed into a crumbled texture and mixed with onion, garlic and lots of fresh herbs.

For a step by step tutorial, check out my Homemade Falafel Recipe!

⏲️ Falafel Making Tips

  • The best falafel are made with dried chickpeas. Canned chickpeas are much too soft for falafel.
  • Falafel are versatile when it comes to flavors! Use different herbs such as mint and dill and different spices such as turmeric for a deep yellow hue.
  • When frying falafel, don't overcrowd the pan, which will bring the oil temperature down.
  • Fry falafel on the first side until you see golden brown edges on the bottom, then flip over.
  • Drain falafel on a wire rack so the falafel stay crisp.

🥗 How to Serve falafel?

🧄 What to Eat with Falafel

Creamy Homemade Hummus

Serve fried falafel on top of homemade hummus! This classic version is made easily with canned chickpeas, creamy tahini and warm spices to give the hummus a depth of flavor.

Tahini Sauce

Tahini sauce is the sauce to drizzle on just about anything! Homemade tahini sauce is creamy and savory and a great addition to drizzle on top of falafel, roasted vegetables or even a simple salad. Add harissa to make your tahini sacue spicy or extra herbs for a green tahini sauce.

Homemade Pita Bread

There is nothing like the soft pillowy feel of homemade pita bread! Open the pita bread pocket and stuff falafel balls to make a falafel pita, along with pickled turnips, chopped salad and a drizzle of tahini sauce.

Heirloom Tomato Fattoush Salad

Traditionally, fattoush salad is a Lebanese style of salad with toasted pita chips and vegetables. This version has chunks of heirloom tomatoes and loads of fresh herbs.

Israeli Chopped Salad

Israeli chopped salad is a colorful salad mixed with diced cucumbers and tomatoes and dressed in a bright lemon and olive oil dressing. Serve this chopped salad in falafel bowls or as a fresh side salad.

Homemade Tzatziki Sauce (with Pita Chips)

Cool and creamy, tzatziki sauce is a very popular Greek dip that is easy to make. Tzatziki is made with yogurt, garlic, fresh lemon juice and fresh herbs and is a perfect condiment to dip fried falafel balls into.

Turkish Red Pepper and Walnut Dip (Muhammara)

Muhammara is a tangy and flavorful Turkish dip made with walnuts, roasted peppers and pomegranate molasses. Muhammara is great on it's own and delicious with fried falafel dipped into as well.

Vegetarian Stuffed Grape Leaves

If you are looking for delicious mezze to serve with falafel, add vegetarian grape leaves to the mix! This flavorful stuffed grape leaves are filled with basmati rice, chickpeas and loads of fresh herbs.

Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette

If you are looking for a filling and colorful salad to serve with your falafel, you will love this Greek quinoa salad with chickpeas! Plus, this is a great salad to make ahead!

Turkish Sumac Onions

These Turkish sumac onions are te perfect condiment to add to your fried falafel or grilled meats if you are looking for a vibrant pop and crunch. Thinly sliced red onions are dressed with tangy sumac, bright lemon juice and fresh herbs and comes together within minutes.

Greek Rice Pilaf with Orzo

This Greek rice pilaf is a great side dish to serve with any Mediterranean main course and would be perfect in a falafel bowl or falafel platter1 Orzo and basmati rice are cooked with toasted nuts, fresh lemon and loads of fresh herbs.

Loaded Hummus

Up the flavors and textures of classic hummus and make this colorful hummus! Top your hummus with chopped salad, chopped olive, crumbled feta cheese and toasted pine nuts. Serve with fried falafel on the side or simply serve falafel right on top of the layered hummus.

Chopped Kale and Chickpea Salad with Creamy Tahini Dressing

This simpel kale salad is one of my favorites to serve with homemade falafel. Massaged kale is tossed with chickpeas and tomatoes and dressed in the creamiest tahini salad dressing.

Smoky Zucchini Baba Ghanoush

Baba ghanoush is traditionally made with roasted or grilled eggplant where the smoky eggplant flesh is mixed with tahini, garlic and spices creating an intensely flavored dip. Instead, this version uses zucchini in place of the eggplant and is a great accompaniment for fried falafel.

Roasted Beet Hummus

Beets not only offer a gorgeous eye popping color to hummus but a touch of sweetness as well. Serve green falafel on top of deep red hummus for an eye popping and delicious bite!

Lebanese Style Tabbouleh Salad

Tabbouleh salad is a traditional Lebanese salad with bulgur and finely chopped parsley adn mint. Some versions, like this also have diced cucumbers and tomatoes that give the salad a pop of brightness.

Kale Tabbouleh with Pomegranate and Quinoa

Not exactly traditional, this kale tabbouleh salad takes inspiration from the herb salad and uses finely shredded kale that is dressed with pomegranate seeds, quinoa and a tangy pomegranate dressing.

Baked Beet Chips with Labneh

A snack on it's own, baked beet chips become crisp and savory, making them a delicious item for dipping. The tangy labneh dip is made with labneh cheese, fresh lemon and salty feta cheese.

Greek Fries with Feta and Tzatziki

If you are looking for a side dish to serve alongside a falafel pita or something for a mezze, you will love these Greek fries with Feta! The seasoned potatoes are faked until crisp and garnished with a bright lemon vinaigrette and creamy tzatziki sauce.

Lemon Orzo Salad with Corn and Basil

This lemon orzo salad is fresh, flavorful and easy to make! Cooked orzo is tossed with sweet corn, basil adn crumbled feta cheese and is a great salad to make ahead of time! This would be great in a falafel platter with tzatziki sauce and chopped salad.

Mediterranean Roasted Vegetables

Cauliflower, cherry tomatoes and eggplant are generoulsy seasoned wiht a bold blend of Mediterranean spices, including za'atar and paprika. If you are looking to up the flavors in weeknight roasted veggies, you will love these Mediterranean roasted vegetables!

Over 20 ideas on what to serve falafel with.

Turkish Borek (Spinach and Feta Pie)

· 10 Comments

Turkish borek is a staple in Turkish cuisine! These savory pastries are filled with a mixture of spinach, feta and herbs that are layered with a tender buttery glaze.

Turkish borek with spinach and feta filling.

Turkish borek is a staple in Turkish cuisine. Thin sheets of phyllo are glazed with a melted butter and milk mixture and filled with a savory layer of spinach and feta cheese. For another great Feta dish, try my Phyllo Feta Rolls with Honey.

Borek can be compared to the Greek spanakopita, but in my humble opinion, I prefer the texture of borek. The addition of milk and egg in the melted glaze mixture gives the spinach pie a much more tender bite.

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🌿 What is Borek?

Boreks aka boreka are Turkish savory pastries with various fillings, such as with spinach and feta or simple made as cheese borek as well as borek stuffed with eggplant.

Traditionally, you'll find borek made with a dough called yufka, which is more pliable than phyllo. When we visited Istanbul we saw woman sitting and rolling sheets and sheets of yufka. Of course it is much more difficult to find yufka here in the states, though phyllo works just as well.

📋 Ingredients

  • Phyllo Sheets: Phyllo also spelled fillo can be found in the frozen section in most grocery stores. Phyllo is paper thin and needs to be thawed overnight in the refrigerator or at room temperature for at least 1 hour. If you can find the more traditional yufka at Mediterranean specialty stores, use that.
  • Frozen Spinach: Thaw the frozen spinach and squeeze of any excess moisture so there is not any moisture weighing down the borek.
  • Feta Cheese: Feta cheese is a sheep's milk cheese that is creamy and tangy. Look for feta cheese that is sold as a block of cheese in brine, which will be much more creamier than the pre-crumbled options.
  • Fresh Herbs: Lots of fresh parsley and dill are added to the spinach and feta mixture. Remove any large stems and roughly chop the leaves.
  • Eggs: This is one of the ingredients that gives more richness to this borek recipe. The eggs are added to the melted butter glaze as well as to the spinach mixture to help bind.
  • Melted Butter: Use unsalted butter since feta cheese can be salty. The melted butter is part of the glaze that is brushed onto the phyllo sheets.
  • Milk: Whole or part skim milk is another ingredient that adds richness and a better mouth feel to the borek recipe. Milk is added to the glaze mixture that is brushed onto the phyllo sheets.
  • Olive Oil: In addition to the milk and egg, olive oil is also added to the glaze mixture.

⏲️ How to Make Turkish Borek

  1. In a large bowl, add the thawed spinach, crumbled feta cheese, fresh herbs, 1 egg and season with salt and pepper. Stir to combine well.
  2. In the 2nd bowl, add the glaze ingredients. Whisk the melted butter, milk, olive oil and egg until well combined. And in the 3rd bowl, add the topping glaze ingredients and whisk the milk and egg.
  3. Unroll phyllo sheets and cover with a damp towel to keep it from drying. If your box of phyllo has 2 rolls of phyllo, just use 1.
  4. Brush a 9 by 13 pan with the butter glaze mixture on all sides and bottom.
  5. Layer the first phyllo sheet into the pan and brush with glaze. Continue this for 10 layers or about half of the phyllo sheets.
  6. Add the spinach and feta filling and distribute evenly. Then top with another sheet of phyllo and continue layering a phyllo sheet, then brushing with glaze until all the sheets are used up.
  7. Once all the phyllo sheets are used, brush with the topping glaze and use a sharp knife to cut the borek into 12 squares or 24 triangles.
  8. Bake the spinach borek at 350 degrees Fahrenheit for 40-45 minutes or until the top is golden brown.
Unroll the thawed phyllo sheets.
Cover the phyllo sheets with a damp towel to keep the phyllo from drying out.
Brush a 9 by 13 pan with melted butter glaze before layering phyllo.
Brish the phyllo sheets with the melted butter glaze.
Add the spinach and feta mixture onto the phyllo sheets and spread into an even layer.
After the Turkish borek is layered, cut the borek into squares or triangles.

Substitutions and Variations

  • Make Cheese borek with mozzarella and feta cheese.
  • Instead of spinach, make borek with kale or chard.
  • After adding the topping glaze, garnish the borek with sesame seeds for added texture.

📍 Recipe Tips

  • Phyllo must be thawed before making the recipe. Thaw the phyllo in the fridge overnight or at room temperature for at least 1 hour.
  • Each roll of phyllo is about 20 sheets.
  • Keep a damp towel over the thawed phyllo sheets are you work to keep them from drying out.
  • Make sure to squeeze out as much moisture from the spinach as possible so the borek doesn't get too watery.
Turkish borek recipe with spinach, feta and herb filling.
Is borek and spanakopita the same?

Turkish borek and Greek spanakopita are both savory spinach pies with some differences. Borek is brushed with a glaze that has olive oil, melted butter and milk, giving the borek a more tender bite.

Can you make borek ahead of time?

Yes, layer and bake borek ahead of time and keep in an airtight container for up to 3 days. To reheat, place in the oven until warmed through or on the stove top on low until warmed through.

🥗 What to serve with Turkish Borek

Borek are fantastic served alone as a snack or along other sides. Here are a few suggestions.

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4.86 from 14 votes

Turkish Borek (Spinach and Feta Pie)

Turkish borek are savory pastries that are layered with phyllo and a mixture of spinach, feta and herbs and brushed with a buttery glaze.
Prep Time15 minutes
Cook Time45 minutes
Thawing8 hours
Total Time9 hours
Course: Appetizer, Mezze
Cuisine: Mediterranean, Turkish
Keyword: borek recipe, Turkish borek
Servings: 12 squares
Calories: 144kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 roll Phyllo defrosted: 2 "packages" come in a box, just used 1

Spinach Filling:

  • 3 cups frozen spinach defrosted and squeezed of excess water
  • ½ cup feta cheese crumbled
  • 1 egg
  • ½ cup Fresh parsley leaves roughly chopped
  • ½ cup Fresh dill roughly chopped
  • ½ teaspoon Kosher salt
  • ½ teaspoon Ground black pepper

Borek Glaze

  • 6 tablespoons unsalted butter melted
  • ⅓ cup milk
  • ¼ cup olive oil
  • 1 egg

Topping Glaze:

  • ⅓ cup milk
  • 1 egg
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, add the thawed spinach, crumbled feta cheese, fresh herbs, 1 egg and season with salt and pepper. Stir to combine well.
  • In the 2nd bowl, add the glaze ingredients. Whisk the melted butter, milk, olive oil and egg until well combined. And in the 3rd bowl, add the topping glaze ingredients and whisk the milk and egg.
  • Unroll phyllo sheets and cover with a damp towel to keep it from drying. If your box of phyllo has 2 rolls of phyllo, just use 1.
  • Brush a 9 by 13 pan with the butter glaze mixture on all sides and bottom.
  • Layer the first phyllo sheet into the pan and brush with glaze. Continue this for 10 layers or about half of the phyllo sheets.
  • Add the spinach and feta filling and distribute evenly. Then top with another sheet of phyllo and continue layering a phyllo sheet, then brushing with glaze until all the sheets are used up.
  • Once all the phyllo sheets are used, brush with the topping glaze and use a sharp knife to cut the borek into 12 squares or 24 triangles.
  • Bake the spinach borek at 350 degrees Fahrenheit for 40-45 minutes or until the top is golden brown.

Video

Notes

  • Thaw frozen phyllo in the fridge overnight or at room temperature for an hour.
  • Cut the borek before baking as the phyllo will be delicate after baking.
  • Recipe slightly adapted from Sultan's Kitchen Cookbook

Nutrition

Calories: 144kcal | Carbohydrates: 3g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 221mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5218IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg

Green Falafel with Herbs and Spinach

· 8 Comments

Perfectly fried falafel are crispy on the outside and tender on the inside. This green falafel twist is made with the addition of fresh herbs and tender baby spinach, giving the homemade fried falafel an eye popping green hue. Serve herb falafel on top of hummus, your favorite salad or stuffed inside pita.

Fresh green falafel on a bed of creamy hummus.

These green falafel are an adaptation of my classic homemade falafel recipe, with the addition of fresh herbs and baby spinach, giving the fried falafel a gorgeous green color.

Traditionally, you'll find falafel with herbs added into the mixture, which usually offers a slight green or yellow hue. With this twist, I upped the amount of fresh herbs and added tender baby spinach, giving the fried falafel a pop of freshness and a deeper green color.

Once you make homemade falafel, the variations are endless! Keep it classic and serve falafel stuffed inside homemade pita bread or in Mediterranean falafel bowls drizzled with the creamiest tahini sauce or simply serve on top of homemade hummus like we have here.

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🌿 Ingredients

  • Dried Garbanzo Beans: Dried chickpeas are essential in making a crispy falafel. Canned beans are way too soft for falafel and won't produce the same texture. Make sure to soak the dried chickpeas for at least 8 hours beforehand.
  • Fresh Herbs: Cilantro, parsley and mint brighten the falafel with fresh flavors and also give the falafel a gorgeous green color.
  • Fresh Spinach: Baby spinach is tender and blends up with the herbs easily. This also gives the green falafel and beautiful green color. You can use baby kale instead of spinach.
  • Onion and Garlic: These are classic aromatics in most falafel recipes. I like using a yellow onion for falafel.
  • Spices: Cumin and coriander are warm spices that give depth to the falafel.
  • Flour: Use either all-purpose flour, chickpea flour or a gluten-free flour blend. A little flour is needed to help bind the mixture together.
  • Baking Soda and Baking Powder: Both of these are used to keep the falafel light and crisp.
  • High Heat Cooking Oil: Because falafel are shallow fried in batches, a high smoke point oil is important. Avocado oil is a a great high heat cooking oil but can be expensive. Other options are canola oil, grapeseed oil or vegetable oil.

🥙 How to Make Green Falafel

For a detailed step by step recipe with photos, check out my homemade falafel recipe.

  1. Add the dried chickpeas to a large bowl and completely cover with cool water. Allow beans to sit overnight or for at least 8 hours and doubled in size.
  2. Once done, drain the chickpeas and add them to a food processor and pulse a few times until texture looks crumbly and there are no large pieces left. Then transfer the processed beans to a large bowl.
  3. In the same food processor, add the fresh herbs, fresh spinach, onion, garlic and spices. Pulse everything together until it almost looks like a paste and there are no large pieces of onion or herbs.
  4. Add the herb mixture to the beans, along with the flour, baking soda and baking powder and use a large spatula to mix everything very well. Set the mixture aside and place in the refrigerator while the oil heats up.
  5. Heat a large skillet with vegetable oil and bring oil up to 375 degrees Fahrenheit. This is a good time to use an infrared thermometer or you can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
  6. Use a large tablespoon and form batter into balls, about 2 tablespoons worth and use your palms to form the mixture into a ball, without compacting too much.
  7. Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. 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.
  8. Transfer the falafel to a wire rack that is fitted on top of baking sheet and sprinkle with salt while the falafel are still hot. Continue frying the falafel in batches.
  9. To serve, place falafel on top of hummus and sprinkle toasted pine nuts, a pinch of cayenne and drizzle of olive oil. Garnish with fresh mint leaves.
Serve fried green falafel on top of hummus with a drizzle of olive oil.

📍 Falafel Making Tips

  • Use dried beans for the best authentic falafel. This recipe will not work with canned beans.
  • For gluten-free falafel, use a gluten-free flour blend or chickpea flour.
  • Make sure the oil is hot before adding the falafel. Test the oil with a small piece of batter, if it sizzles right away, it's ready.
  • Don't overcrowd the pan when frying, fry anywhere from 3-5 falafel at a time depending on the size of your skillet.
Can you make falafel ahead of time?

Yes, you can make the mixture ahead of time up to 1 day in advance, but don't add the flour, baking soda or baking powder until right before frying. You can also fry the falafel, chill and freeze for up to 2 weeks.

How do you keep falafel from falling apart?

A little flour is all you need to keep the falafel mixture together. As the falafel mixture sits, moisture can seep out and if that happens, mix in 1-2 more tablespoons of flour.

What to Serve Falafel With

More Falafel inspiration

Green falafel with herbs is perfectly fried and served on top of hummus.
Print Recipe
5 from 8 votes

Green Falafel with Herbs and Spinach

Green falafel are made with loads of fresh herbs and tender baby spinach, giving the homemade falafel a gorgeous green hue.
Prep Time15 minutes
Cook Time15 minutes
Soaking8 hours
Total Time8 hours 30 minutes
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: green falafel, herb falafel
Servings: 12 falafel
Calories: 74kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

For Serving

US Customary - Metric

Instructions

  • Add the dried chickpeas to a large bowl and completely cover with cool water. Allow beans to sit overnight or for at least 8 hours and doubled in size.
  • Once done, drain the chickpeas and add them to a food processor and pulse a few times until texture looks crumbly, and there are no large pieces left. Then transfer the processed beans to a large bowl.
  • In the same food processor, add the fresh herbs, fresh spinach, onion, garlic and spices. Pulse everything together until it almost looks like a paste and there are no large pieces of onion or herbs.
  • Add the herb mixture to the beans along with the flour, baking soda and baking powder and use a large spatula to mix everything very well. Set aside and place the mixture in the refrigerator while the oil heats up.
  • Heat a large skillet with vegetable oil and bring oil up to about 375 degrees Fahrenheit. This is a good time to use an infrared thermometer or 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 batter into balls, about 2 tablespoons worth and use your palms to form the mixture into a ball, without compacting too much.
  • Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on the first side until you can see it browning around the sides, about 4-5 minutes. Then flip over and fry the other side.
  • Transfer the falafel to a wire rack that is fitted on top of baking sheet and sprinkle with salt while the falafel are still hot. Continue frying the falafel in batches.
  • To serve, place falafel on top of hummus and sprinkle toasted pine nuts, a pinch of cayenne and drizzle of olive oil. Garnish with fresh mint leaves.

Notes

  • 1 cup of dried beans yields about double or 2 cups of beans after soaking.
  • If making the falafel mixture ahead of time, don't add the flour, baking soda or baking powder until right before frying. 
  • Make falafel ahead of time and freeze. Fry, chill and place falafel in a resealable plastic bag in the freezer for up to 1 month. 
 

Nutrition

Calories: 74kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 248mg | Potassium: 215mg | Fiber: 3g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg

Four Cheese Pizza with Sausage and Peppers

· 5 Comments

This four cheese pizza with sausage and peppers is everything you want in a deliciously savory pizza! Melty mozzarella and creamy ricotta top the pizza along with crumbles of Italian sausage and strips of sweet roasted red peppers. Finish the pizza with a grating of Parmesan and fresh oregano leaves to bring all the flavors together!

Four cheese pizza with Italian sausage and peppers.

If there is one dish that I will never turn down, it's sausage and peppers. Usually, we'll enjoy a sausage and peppers sandwich on a soft roll with a caesar salad on the side and there is nothing better! For another wonderful pizza combination, try my Spinach Feta Pizza.

This pizza with sausage and peppers is strongly inspired from the classic Italian American dish. The pizza starts with four cheeses including melty mozzarella, creamy ricotta and savory Pecorino and Parmesan cheese. Here is my recipe for a Pizza Sandwich.

Once the four cheese pizza base is set, add cooked and crumbled Italian sausage and roasted red peppers. The combination of melty and creamy cheeses with the savory and rich sausage and sweet peppers is just out of this world!

For another fun pizza try my Fig Prosciutto Pizza with Balsamic, the fresh Figs are wonderful.

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🍅 Ingredients

  • Pizza Dough: Leave the dough at room temperature for at least 30 minutes, which will help the dough relax and make it easier to roll out.
  • Marinara Sauce: Keep it easy and your your favorite jarred marinara or use leftover marinara from Sunday gravy.
  • Mozzarella Cheese: Look for a dry mozzarella cheese which will have less moisture. I prefer to grate my own mozzarella, but pre-shredded always works in a pinch!
  • Ricotta Cheese: Look for a low-moisture ricotta or "basket ricotta". This style of ricotta is thicker and creamier and won't have excess moisture that could weigh down your pizza dough. If you have a Whole Foods near you, look for Bellwether Farms ricotta which is one of my favorites!
  • Parmesan Cheese: Parmigiano Reggiano is an aged hard Italian cheese that has fantastic saltiness. You can often find Parmesan grated or use a hand grater to grate a block of cheese yourself.
  • Pecorino Cheese: Pecorino cheese is a hard Italian sheeps milk cheese that grates very well. Pecorino is much saltier and stronger in flavor than Parmesan and is a great garnish to add more saltiness and savoriness to yoru dishes.
  • Italian Sausage: Most Italian sausage is seasoned with fennel and oregano and comes in mild or spicy with hot red peppers added.
  • Fresh Herbs: Fresh oregano and, or basil leaves for garnish.

🍕 How to Make Pizza with Sausage and Red Peppers

  1. Preheat the oven to 500 degrees Fahrenheit at least 30 minutes minutes before cooking and place a pizza stone in the oven to preheat.
  2. Cook the sausage and bring a skillet to medium-high heat and add Italian sausage. Break the sausage up into crumbles and cook the sausage until cooked through and edges are caramelized and slightly crispy. Once done, set aside.
  3. Roll out the pizza dough on a lightly floured surface to a 10 inch circle.
  4. Spread a thin layer of marinara sauce onto the pizza, leaving a border around the dough.
  5. Top the pizza with slices of mozzarella, dollops of ricotta cheese, the crumbled sausage and slices of roasted red peppers.
  6. Finish the pizza with grated pecorino cheese, grated parmesan cheese, oregano leaves and a drizzle of olive oil.
  7. Transfer the pizza onto the pizza stone and cook the pizza for 5-8 minutes until the cheese and bubbly and melted and dough is golden brown.
Roll out the pizza dough to a 10 inch circle.
Top the pizza with four cheeses, including mozzarella, pecorino, mozzarella and Parmesan.
Add cooked crumbled Italian sausage to the cheese pizza.
Add roasted red peppers to thee sausage and cheese pizza.
Top the sausage pizza with a grating of parmesan cheese.
Pre-heat the oven and pizza stone and carefully transfer the pizza onto the hot stone.

📍Pizza Making Tips

  • Bring the pizza dough to room temperature at least 30 minutes before cooking, which will make rolling out much easier.
  • If the dough springs back when you are rolling out, let it relaxe for a few more minutes.
  • A pizza stone gives a great crispy crust, but if you don't have one, turn a baking sheet upside down and preheat that in the oven.
Pizza with sausage and peppers and fresh oregano.

Substitutions and Variations

  • If you don't eat pork, substitute with Italian spiced chicken sausage.
  • Make the pizza spicy and use spicy Italian sausage or add red pepper flakes or Calabrian peppers.
  • Instead of using jarred peppers, roast your own peppers! Place a whole red pepper under the broiler and turn until charred on all sides. Then remove the charred layer and slice into strips.
Do you need to cook sausage before putting on pizza?

Yes, sausage takes a lot longer to fully cook than pizza, so it's very important to fully cook sausage before adding as a topping.

What is the best sausage for pizza?

Look for an Italian seasoned sausage for great flavor. Italian sausage is seasoned with fennel and other seasonings and can be mild or spicy.

More Pizza ideas

Even more Pizza Inspiration

Four cheese pizza with Italian sausage, roasted peppers and grated Parmesan.
Print Recipe
5 from 12 votes

Four Cheese Pizza with Sausage and Peppers

This four cheese pizza with sausage and peppers is everything you want in a deliciously savory pizza! Garnish with fresh oregano and grated Parmesan.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main
Cuisine: American, Italian
Keyword: four cheese pizza, pizza with sausage and peppers, red pepper pizza
Servings: 2 pizzas
Calories: 1703kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 pound pizza dough room temperature, cut in half
  • All-purpose flour for dusting
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese sliced or shredded
  • 1 cup full fat ricotta cheese drained of excess moisture
  • ½ pound Italian sausage about 2 links, crumbled
  • 1 jarred roasted red pepper cut into strips
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Pecorino cheese

Toppings

  • Fresh oregano leaves
  • Fresh basil leaves roughly torn
  • Olive oil
  • Chili flakes or Calabrian peppers, optional
US Customary - Metric

Instructions

  • Preheat the oven to 500 degrees Fahrenheit at least 30 minutes minutes before cooking and place a pizza stone in the oven to preheat.
  • Cook the sausage and bring a skillet to medium-high heat and add Italian sausage. Break the sausage up into crumbles and cook the sausage until cooked through and edges are caramelized and slightly crispy. Once done, set aside and drain on a paper towel lined plate.
  • Roll out both halves of the pizza dough on a lightly floured surface to a 10 inch circle.
  • Spread a thin layer of marinara sauce onto both pizzas, leaving a border around the dough.
  • Top the pizzas with the slices or shredded mozzarella, dollops of ricotta cheese, the crumbled sausage and slices of roasted red peppers.
  • Finish the pizza with grated pecorino cheese, grated parmesan cheese, oregano leaves and a drizzle of olive oil.
  • Transfer the pizza onto the pizza stone and cook the pizza for 5-8 minutes until the cheese is bubbly and melted and dough is golden brown.

Notes

  • If a pizza stone is not available, use a baking sheet! Turn a baking sheet upside down and preheat that in the oven. 
  • Look for a thick ricotta with less moisture or drain ricotta in a fine mesh strainer over a bowl to drain excess moisture. This will make for a thicker and creamier ricotta cheese. 
  • Dust some flour under the dough before adding the toppings, so it transfers easily into the oven. 

Nutrition

Calories: 1703kcal | Carbohydrates: 85g | Protein: 98g | Fat: 110g | Saturated Fat: 57g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 317mg | Sodium: 4351mg | Potassium: 1383mg | Fiber: 7g | Sugar: 20g | Vitamin A: 5932IU | Vitamin C: 167mg | Calcium: 1209mg | Iron: 8mg

Cast Iron Steaks with Mushroom

· 2 Comments

A true classic, there is nothing like a well made steak! A perfectly seared cast iron steak is an impressive recipe that everyone should have in their back pocket. Once seared, the steaks are finished with a garlic herb butter baste and a variety of garlic sautéed mushrooms.

Sliced New York strip with wild mushrooms and herbs.

There is something to be said about a well seared steak with the perfect medium rare center. This recipe for cast iron steak with mushrooms walks you through how to cook the perfect New York strip steak at home. If you prefer a more tender filet, here is a great recipe for cast iron filet mignon. For a great steak appetizer that is going to impress your guests, try my Steak crostini.

The steak is seared in a hot cast iron skillet, then basted with a flavorful garlic and herb infused butter. While the steak is resting, saute a variety of wild mushrooms to serve along with the New York strip steak. Serve these Cast Iron Steaks with Turkish Sumac Onions for a more great flavor in every bite.

For the perfect side dish to go along with these steaks my Flavorful Mediterranean Rice will go perfectly.

This recipe for cast iron steak is part of a date night in series. Serve alongside pasta with tomato mascarpone sauce or mussels marinara.

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🍄 Ingredients

  • New York Strip: Look for steaks that are at least 1 inch thick. This will ensure that the steaks are not overcooked.
  • Kosher Salt and Ground Pepper: A course Kosher salt and medium grind of black pepper is all the seasoning you need for the steaks. Don't be shy with the salt and pepper and season all of the sides of the steak.
  • Butter: Use an unsalted butter to control the salt. There is butter in searing and basting the steak. And if you have access to a good quality European butter, that will make the recipe taste even better.
  • Garlic Cloves: A few smashed garlic cloves are added to the garlic butter baste and another few are finely chopped and sautéed with the mushrooms.
  • Herbs: Use any combination of fresh rosemary, thyme and oregano for the herb bundle.
  • Mushrooms: Use any combination of smaller mushrooms, such as button mushrooms, cremini or shiitaki mushrooms and enoki mushrooms.

🥩 How to Cook a New York Strip Steak

  1. Bring the steak out to room temperature at least 20 minutes before cooking.
  2. When ready to cook, place a medium sized cast iron skillet over high heat and season the steak liberally with salt and pepper on all sides.
  3. Once the cast iron is very hot, add butter and oil and sear the steak on the first side, until a deep crust is formed, about 3-4 minutes.
  4. Once the first side is seared, turn the steak over and continue searing until deeply caramelized. Sear the sides and fat cap as well.
  5. Add a few more tablespoons of butter, the herb bundle and garlic cloves and baste the butter onto the steak. Carefully tilt the pan towards you and push the steak away from you in the pan. Then use a spoon to baste the butter onto the steak, for another 30 seconds.
  6. Once steak is done, remove is to a cutting board and cover with foil to rest for at least 10 minutes.
  7. Lower the heat in the cast iron and add another tablespoon of butter, chopped garlic and saute for 30 seconds. Then add the mushrooms, season with salt and pepper and saute until mushrooms are tender, for 3-5 minutes.
  8. Once the steak has rested, slice against the grain and serve with garlic sautéed mushrooms.
Sear the New York strips in a hot cast iron skillet with butter.
Once you turn the seared steaks over, add herbs, garlic and another tablespoon of butter.
Sear thicker cuts of steak, such as a New York strip on all sides.
Baste the seared steaks with a garlic and herb infused butter.
Once the steaks have seared on all sides, remove them to a cutting board to rest for at least 10 minutes.

Tips for Cooking the Perfect Steak

  • Bring the steaks out to room temperature at least 20 minutes before cooking. This will ensure that steaks have a better sear and cook more evenly.
  • Make sure the cast iron skillet is VERY hot and almost smoking. Once it's hot, then add the seasoned steaks.
  • Don't overcrowd the pan. Depending how large the cast iron skillet is, only add 1-2 steaks at a time, so they can get a good sear.
  • Once the steaks are done, let the meat rest for at least 10 minutes before slicing.
Seared cast iron New York strip steaks with mushrooms, garlic and herbs.

🌡️ Steak Cooking Temperatures

If you are nervous about knowing when the center of the steak is done, use a digital meat thermometer. Probe the thermometer into the center of the steak for the internal temperature.

  • Rare: 125-130 degrees Fahrenheit
  • Medium Rare: 140-140 degrees Fahrenheit
  • Medium: 140-150 degrees Fahrenheit
  • Medium Well: 150-155 degrees Fahrenheit
  • Well Done: 160 + degrees Fahrenheit
How long should you cook a New York Strip?

For a 1-½ inch New York strip, cook the steak for 3-4 minutes per side for medium rare.

New York Strip vs. Ribeye?

New York strip steak is leaner than a ribeye and has a fat cap on the side of the steak. A butter baste will help flavor and tenderize the NY strip. A ribeye steak has more marbling and is a more tender cut of steak.

More great Beef ideas

What Sides to Serve with Steak

Cast iron seared steaks with wild mushrooms and herbs.
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5 from 5 votes

Cast Iron Steaks with Mushrooms

Perfectly seared cast iron steaks with mushrooms is an impressive and elegant dinner recipe. Finish the steak with a flavorful herb butter baste.
Prep Time20 minutes
Cook Time15 minutes
Resting10 minutes
Total Time45 minutes
Course: Dinner, Main
Cuisine: American
Keyword: cast iron steaks, seaqred New York strip steak
Servings: 4 servings
Calories: 446kcal
Author: Samantha Ferraro
Cost: $30

Equipment

Ingredients

For the Steaks

  • 2 New York Strip steaks about ½-3/4 pound each
  • Kosher Salt and Ground Pepper
  • 3 tablespoons Unsalted butter divided
  • 2 tablespoons Avocado oil or other high heat cooking oil
  • 2 Garlic cloves peeled and gently smashed
  • Herb bundle any combination of rosemary, thyme and or oregano

Mushrooms

US Customary - Metric

Instructions

  • Remove the steaks from the fridge and leave out at room temperature for at least 20 minutes before cooking.
  • When ready to cook, place a medium sized cast iron skillet over high heat.
  • Dry the steaks very well with paper towels and season the steaks liberally with salt and pepper on all sides.
  • Once the cast iron is very hot, add 1 tablespoon of butter and avocado oil to the skillet and sear the steaks on the first side, until a deep crust is formed, about 3-4 minutes.
  • Once the first side is seared, turn the steaks over and continue searing until deeply caramelized. Sear the sides and fat cap as well.
  • Add a 2 more tablespoons of butter, the herb bundle and peeled garlic cloves and baste the butter onto the steak. Carefully tilt the pan towards you and push the steaks away from you in the pan. Then use a spoon to baste the butter onto the steaks, for another 30 seconds.
  • Once steaks are done, remove them to a cutting board and cover with foil to rest for at least 10 minutes.
  • Lower the heat in the cast iron and add a tablespoon of butter and the chopped garlic and saute for 30 seconds. Then add the mushrooms, season with salt and pepper and saute until mushrooms are tender, for 3-5 minutes.
  • Once steaks have rested, slice against the grain and serve with garlic mushrooms.

Video

Notes

  • Let the steaks come to room temperature for at least 20 minutes before cooking. 
  • NewYork strips are a leaner cut of steak, so don't be shy with the butter!
  • Pat the meat dry very well with paper towels, this will help the seasoning stick. 

Nutrition

Calories: 446kcal | Carbohydrates: 5g | Protein: 27g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 380mg | Potassium: 745mg | Fiber: 1g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

Creamy Tomato Mascarpone Sauce with Pasta

· 9 Comments

Creamy and luxurious, this tomato mascarpone sauce will be your favorite weeknight pasta sauce! Tangy mascarpone cheese creates the most velvety pink tomato sauce and tastes like it's been simmering or hours!

Easy creamy tomato mascarpone sauce with linguine.

This tomato mascarpone sauce is a quick pink sauce that is done in nearly 20 minutes and tastes like the sauce has been simmering for hours! What makes this simple tomato sauce so decadent is the addition of creamy and thick mascarpone cheese, which offers a slight sweetness and acidity to the tomato sauce. And if you have leftover mascarpone, use it in this colorful heirloom tomato tart with mascarpone!

Usually, when I make my pink vodka sauce, I roast the tomatoes for an hour, which gives a fantastic sweetness. But on a weeknight, when I am craving something luxurious, rich and without the fraction of the work, I make this quick and creamy tomato mascarpone sauce.

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🍝 Why You'll Love this Recipe

  • Tomato mascarpone sauce is made in nearly 20 minutes.
  • The sauce thickens and clings to pasta easily!
  • Great flavors with minimal ingredients!
  • The mascarpone makes the tomato sauce ulta luxurious, decadent and comforting.

🍅 Ingredients

  • Olive Oil: The start of most pasta sauces. use a good quality olive oil and save some for garnish.
  • Garlic: A few cloves, finely chopped and added to gently saute with the olive oil.
  • Dried Oregano: A pinch of dried oregano balances the sweet and savory notes of the sauce.
  • Tomato Paste: I love using tomato paste that comes in a tube for easy use.
  • Crushed Tomatoes: Use canned crushed tomatoes or tomato puree for a smooth sauce.
  • Mascarpone Cheese: Mascarpone cheese nis a thick Italian cream cheese that comes in a tub. You can often find it with the other cheeses in grocery stores. If mascarpone isn't available, substitute with American style cream cheese
  • Parmesan Cheese: Freshly grated parmesan cheese is added to the sauce as well as for garnish.
  • Fresh Basil: A few leaves of fresh basil freshen up the rich pasta sauce. You can also use fresh oregano which would be a nice flavor as well.

⏲️ Instructions

  1. Boil salted water and cook pasta 1-2 minutes shy of package directions. Once pasta is done cooking, reserve ½ cup of the starchy pasta water for later use.
  2. Bring a wide skillet over medium heat and drizzle with olive oil. Once shimmering, add the chopped garlic, add garlic and dried oregano and saute for 1 minute or until garlic is fragrant.
  3. Add the tomato puree and tomato paste and season with salt and pepper. Fill the tomato can halfway with water and add that to the sauce.
  4. Simmer the sauce for 10 minutes so the flavors come together.
  5. Whisk in the mascarpone cheese and parmesan cheese until well combined.
  6. When pasta is done, add the cooked pasta directly to the tomato and mascarpone sauce and toss to combine, so the sauce evenly coats all of the pasta. If sauce is too dry, add some pasta water and continue tossing.
  7. Serve pasta in bowls and garnish with a drizzle of olive oil, grated parmesan cheese and fresh basil.
Add the chopped garlic to the olive oil.
Add crushed tomatoes to the garlic and olive oil stir together.
add ½ cup of mascarpone cheese to the tomato sauce and whisk together.
Add grated parmesan cheese to the tomato mascarpone sauce and stir to combine.
Whisk the tomato mascarpone sauce together until the sauce is a blush pink color.
Add the cooked pasta directly into the creamy tomato mascarpone sauce and toss to combine.

Recipe Tips

  • When cooking pasta, save 1 cup of of the starchy pasta water, to add to the sauce if the sauce is too thick.
  • Boil the pasta for 1-2 minutes less than the box directions and finish cooking the pasta directly in the sauce.
Simple creamy tomato mascarpone sauce with pasta.

🌶️ Variations and Substitutions

  • If mascarpone cheese isn't available, substitute with cream cheese.
  • For added heat, add ½ teaspoon of chili flakes or Calabrian peppers.
  • Use this creamy mascarpone tomato sauce as a base for pizza.
  • Serve the pasta with seared scallops or shrimp on top.
What does mascarpone cheese taste like?

Mascarpone is a thick Italian cream cheese that is rich, slightly sweet and has a touch of acidity and is often compared to cream cheese.

Does mascarpone sauce melt when heated?

Yes, mascarpone melts nicely when heated and is a great addition to a pink sauce for pasta. As the mascarpone sauce melts into the tomato sauce, it creates a lovely creamy pink pasta sauce.

What to Serve With

This recipe was made as part of a date night dinner menu. Here are some suggestions on what to serve alongside.

More pasta recipes

Creamy and easy tomato mascarpone sauce with parmesan and fresh basil.
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4.87 from 15 votes

Creamy Tomato Mascarpone Sauce with Pasta

This easy tomato mascarpone sauce is made with crushed tomatoes, tangy mascarpone cheese and Parmesan and made in nearly 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: tomato and mascarpone sauce, tomato mascarpone sauce
Servings: 4 servings
Calories: 835kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Boil salted water and cook pasta 1-2 minutes shy of package directions. Once pasta is done cooking, reserve 1 cup of the starchy pasta water for later use.
  • Bring a wide skillet over medium heat and drizzle with olive oil. Once shimmering, add the chopped garlic, add garlic and dried oregano and saute for 1 minute or until garlic is fragrant.
  • Add the tomato puree and tomato paste and season with salt and pepper. Add the tomato puree and tomato paste and season with salt and pepper. Fill the tomato can halfway with water and add that to the sauce.
  • Simmer the sauce for 10 minutes so the flavors come together.
  • Whisk in the mascarpone cheese and parmesan cheese until well combined.
  • When pasta is done, add the cooked pasta directly to the tomato and mascarpone sauce and toss to combine, so the sauce evenly coats all of the pasta. If sauce is too dry, add some pasta water and continue tossing.
  • Serve pasta in bowls and garnish with a drizzle of olive oil, grated parmesan cheese and fresh basil.

Video

Notes

Save 1 cup of starchy pasta cooking water to add to the sauce if needed. 
Cook the pasta for 1-2 minutes less than the package instructions, then finish cooking pasta in the sauce. 
Sauce can be made ahead up to 3 days in advance. 

Nutrition

Calories: 835kcal | Carbohydrates: 101g | Protein: 31g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 507mg | Potassium: 909mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1982IU | Vitamin C: 14mg | Calcium: 460mg | Iron: 5mg

Mussels Marinara with Garlic and Basil

· 3 Comments

This recipe for mussels marinara is easy, quick and full of fresh flavors! Fresh mussels are gently simmered in a simple and flavorful marinara sauce with garlic, white wine and basil. And don't forget the crusty bread to sop up the delicious marinara sauce!

Easy and quick mussels marinara recipe served with toasted bread.

Mussels marinara is a simple Italian American recipe that is cooked in nearly 20 minutes. The longest part of the recipe is cleaning the mussels, which will be explained further in this post.

The cleaned mussels are then simmered in a simple marinara sauce with garlic and basil and cooked until the mussels just open up. Then grab some crusty bread (or roasted garlic and herb focaccia) and dig into the flavorful marinara sauce! For another Seafood recipe with an Italian Spin, try my Halibut Piccata.

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A Little Story

Each year on my birthday (which is Halloween!), I have one request. To cook a bunch of fresh mussels in marinara sauce. I grab the crusty bread and happily dip it into the flavorful marinara sauce with a scoop of sauce in the mussel shell and there is nothing better!

Mussels marinara is childhood favorite of mine. As kids, my cousins, grandparents aunt and uncle would frequent a New Jersey restaurant called Ilvento's, which is no longer around. We would order bowls of mussels marinara and happily dig in until the bowl was empty. And now as an adult, I make my own mussels marinara recipe each year on my birthday (or sometimes I'll switch it up and make Thai Coconut Curry Mussels.)

🥫 Ingredients

  • Mussels: Look for fresh mussels without any cracks in the shell. Mussels should be cooked the same day they are bought and always kept cold. More on how to clean mussels below.
  • Olive Oil: This will be used to saute the chopped garlic.
  • Garlic: Fresh garlic cloves that are finely chopped or sliced. When buying garlic, look for tight packed cloves and cloves without any green stems growing out of the cloves.
  • White Wine: A touch of white wine brings a layer of acidity to the recipe. Use a lighter style such as Pinot Grigio.
  • Crushed Tomatoes: Use crushed canned tomatoes or passata, which are strained tomatoes.
  • Fresh Basil: A few fresh basil leaves are added to the simple marinara sauce, with some for garnish too.
  • Red Pepper Flakes: This is optional, but if you prefer a bit more heat and spice, add pinch of red pepper flakes, as garnish.

💦 How to Clean Mussels

It takes longer the clean mussels than it is to cook with them, but it will be worth it! Here is a simple step by step on how to clean mussels before cooking.

  1. Once you bring home the mussels from the store, remove them from the bag and place the mussels on top of ice in a large bowl and keep them cold in the refrigerator.
  2. When ready to cook, use a Shellfish scrubber or something similar and scrub each mussel under cold water.
  3. Each mussel has a “beard”, which is how the mussel holds onto rocks in the water and needs to be removed before cooking. Use a towel and pull off each beard.
  4. Place the cleaned mussels in ice cold water until ready to cook.
  5. Discard any mussels with cracked or broken shells and mussels that don’t open/close when tapped gently.
Pull the beard off of each mussel then soak mussels in cold water.
Soak the de-bearded mussels in ice cold water before cooking with them.

The next time you purchase mussels, same some and make a hearty French bouillabaisse!

📍How to Make Mussels Marinara

Mussels cook in less than 10 minutes, which makes this recipe a perfect weeknight meal or appetizer!

  1. Bring a medium sized skillet to medium heat and drizzle with olive oil.
  2. Once the oil is hot, add the chopped garlic and saute until fragrant.
  3. Pour in white wine and let that reduce for 30 seconds.
  4. Add the crushed tomatoes and fresh basil leaves and season with salt and pepper. Give the sauce a good stir and simmer for 10 minutes so all the flavors come together.
  5. Remove the cleaned mussels from the cold water and add them into the sauce and give them a gentle stir.
  6. Place a lid on the skillet and cook until the mussels just open up, about 6-7 minutes.
  7. Once done, transfer the mussels marinara to a large serving bowl and garnish with fresh basil and red pepper flakes.
Sauté chopped garlic in olive oil until fragrant.
Add crushed tomatoes to the garlic and olive oil stir together.
Add roughly chopped basil to the simmering marinara sauce.
Add clean mussels to simmering marinara sauce and cook until the mussels just open.

Recipe Tips

  • When soaking the mussels in water, add a ½ teaspoon of flour or salt to the water. This will help the mussels spit out any sand or debris.
  • Discard any broken or cracked mussel shells.
  • Mussels are best cooked and eaten on the same day they are purchased.

🍝 Variations and Substitutions

  • Add cooked linguine to the mussels marinara for a main course option.
  • Add a teaspoon of chopped Calabrian peppers to the marinara sauce for a spicier flavor.
  • Instead of mussels, use the same recipe with clams.
Mussels steamed in marinara sauce and garnished with fresh basil leaves.
How long should you cook mussels?

Mussels cook very quickly and in about 6-7 minutes. Cook the mussels until they just open up and discard any mussels that don't open after cooking.

Do you need to clean mussels before cooking?

Yes its very important to clean the mussels before cooking. Mussels can hold sand and other debris in the shells and the outside of the shell can have rocks and other debris. Take the time to rinse, scrub and remove the beards from each mussel.

More Seafood Recipes to Try

Steamed mussels in marinara sauce topped with fresh basil leaves.
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5 from 10 votes

Mussels Marinara with Garlic and Basil

Mussels marinara is easy, quick and full of flavors! Mussels gently simmer in a simple and flavorful marinara sauce with garlic, white wine and basil.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American, Italian
Keyword: mussels marinara, mussels marinara recipe
Servings: 4 servings
Calories: 215kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Keep the cleaned mussels soaked in ice cold before until ready to cook.
  • Bring a medium sized skillet to medium heat and drizzle with olive oil.
  • Once the oil is hot, add the chopped garlic and saute until fragrant, about 1 minute.
  • Pour in the white wine and let that reduce for 30 seconds.
  • Add the crushed tomatoes and fresh basil leaves and season with salt and pepper. Give the sauce a good stir and simmer for 10 minutes so all the flavors can come together.
  • Remove the cleaned mussels from the cold water and add them into the sauce and give them a gentle stir, so the sauce begins to coat the mussels.
  • Place a lid on the skillet and cook until the mussels just open up, about 6-7 minutes.
  • Once done, transfer the mussels marinara to a large serving bowl and garnish with fresh basil and red pepper flakes and serve with roasted bread.

Video

Notes

  • Mussels are best enjoyed the same day they are purchased. 
  • Do not reheat mussels, plan on purchasing, cleaning and cooking on the same day.
  • Mussels have a lot of water in them, so don't add any more water to the sauce. The sauce will loosen up once the mussels are simmering.  
  • Discard any broken or cracked shells. 

Nutrition

Calories: 215kcal | Carbohydrates: 14g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 651mg | Potassium: 827mg | Fiber: 2g | Sugar: 5g | Vitamin A: 712IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 6mg

Dessert Charcuterie Board

· 2 Comments

Build a stunning, colorful and perfectly sweet dessert charcuterie board full of all your favorite sweet treats and cheeses to pair with!

Dessert charcuterie board with cookies, chocolate and served with sparkling proseco.

Whether you are building a charcuterie board for Valentines day or just want to make a sweet and simple dessert charcuterie board to snack on, you will love the cheese and dessert pairings for this dessert cheese board!

In a past life, I worked as a cheesemonger for a few years, and during that time I learned so much about cheese! I learned all about how to arrange a simple cheese board, as well as different cheese pairings with all sorts of additions, such asn sweets and cookies. This was a fun board to create and yes, you can have your dessert and eat it too (even with cheese!)

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🍓Ingredients

Cheese pairs very well with sweets and desserts. Here are some ingredients to add to your dessert cheese board.

Cheese

  • Triple Cream Brie: Triple cream brie is decadent and rich. Some options are St Angel, shown in these photos and Delice de Bourgogne, which is rich and buttery. You can also look for a mild double cream brie, such as D'affinois.
  • Mascarpone: This is a creamy, thick and spreadable Italian cream cheese. Top mascarpone with dried rose petals or with strawberry or raspberry jam.
  • Kaltbach Cremeux: This is an alpine style cheese from Switzerland and personally, one of my all time favorite cheeses! Kaltbach cremeux melts really well and is delicious simply sliced on it's own. The flavor is slightly nutty and buttery. If kaltbach cremeux isn't available, look for Gruyere cheese.
  • Roquefort Blue Cheese: This is a sheeps milk blue cheese from France. Roquefort is creamy and slightly salty and spreads very well. Use roquefort cheese when making a blue cheese dressing or topping a grilled steak.
  • Aged Gouda: Aged gouda has lovely protein crystals called tyrosine. These give a great crunchy texture to the nutty and buttery cheese. Cut the aged gouda into rustic cubes.

Sweets and Crackers

  • Chocolate Bar: Use a good quality semi sweet or dark chocolate bar. Break up the pieces and add them to your dessert board.
  • Crackers: Look for buttery crackers and chocolate crackers to pair with the theme. Some favorite are these chocolate crackers and these buttery shortbread crackers.
  • Linzer Cookies: Or jam filled thumbprints.
  • Chocolate Covered Strawberries and Cherries: Melt chocolate and dip the strawberries into the melted chocolate. Do the same with maraschino cherries. Then place on a parchment lined plate to dry.
  • Fresh Berries: Raspberries, strawberries and cherries, if they are in season.
  • Macarons: Many local bakeries make macarons but they are also available online. feeling inspired, Let's make some Make Marzipan Fruits and give some as a sweet gift.
  • Honeycomb: Break up the honeycomb into small chunks and serve alongside the blue cheese.
  • Jam: Strawberry jam, raspberry jam and black cherry jam are some favorites.
  • Nuts: Because there are a lot of sweets on the dessert charcuterie board, look for something salty to balance the flavors, such as whole pistachios or almonds.

🍪 How to Arrange a Dessert Charcuterie Board

  1. Assemble the bowls with jams or mascarpone cheese onto the cheese board.
  2. Arrange the cheeses around the cheese board, evenly spaced out.
  3. Add the honeycomb next to the blue cheese and arrange the chocolate dipped strawberries.
  4. Nestle the crackers, cookies and macarons around the cheese and in the large areas.
  5. Fill in the gaps with fresh fruit, nuts and pieces of chocolate bar.
Dessert charcuterie board full of cookies, jams and cheese.

🧀 Dessert and Cheese Pairings

Try these fun and delicious cheese and dessert pairings.

  • Roquefort Blue Cheese + Honeycomb + Shortbread Crackers
  • Triple Cream Brie + Linzer Cookies or Jam Filled Thumbprints
  • Kaltbach Cremeux + Chocolate Cracker
  • Mascarpone Cheese + Raspberry Jam + Dark Chocolate
  • Aged Gouda + Chocolate Crackers
  • Triple Cream Brie + Shortbread Crackers + Strawberry Jam

📍Cheese Board Tips

  • Let the cheese sit at room temperature for at least 30 minutes before serving.
  • Make the board look full, without any gaps.
  • Make the chocolate covered strawberries ahead of time, so the chocolate has time to harden.
  • Cut the cheeses into different shapes for a better visual effect. Cut the gouda into cubes, the alpine style cheese into slices and the blue cheese into a wedge.
  • Serve your dessert charcuterie board with sparkling wine.
Dessert charcuterie board with different cheeses, cookies, chocolate and served with sparkling rosé.
What cheeses pair with dessert?

Cheese and dessert pair very well together! Try a creamy brie cheese with raspberry jam and jam filled cookies, such as thumbprints. And try aged gouda with dark chocolate.

Can you make a charcuterie board ahead of time?

Yes you can. If making a charcuterie board ahead of time, arrange the cheeses on the board and make sure the fruit is not wet and is fully dry. Keep the crackers separate until ready to serve, as the crackers can get soggy if placed in the refrigerator.

How much cheese per person?

A general rule is to have 2 ounces of each cheese, per person with 3-5 different styles of cheese.

More appetizer inspiration

Medium sized dessert cheese board with cheese, macarons and jams.
Print Recipe
5 from 4 votes

Dessert Charcuterie Board

Build a stunning, colorful and perfectly sweet dessert charcuterie board full of all of your favorite sweet treats and cheeses to pair with!
Prep Time20 minutes
Cook Time10 minutes
Drying time for chocolate dipped fruit30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, French
Keyword: dessert board, dessert charcuterie board, dessert cheese board
Servings: 6 servings
Calories: 155kcal
Author: Samantha Ferraro
Cost: $30

Ingredients

Cheese

  • 4 ounces Triple Cream Brie
  • 4 ounces Roquefort Blue Cheese
  • 4 ounces Kaltbach Cremeux sliced, or Gruyere cheese
  • ½ cup Aged Gouda cut into ½ inch cubes
  • ½ cup Mascarpone cheese top with dried rose petals, optional

Crackers and Sweets

  • Dark Chocolate Bar broken up into pieces or chunks
  • Crackers chocolate or shortbread crackers
  • Linzer Cookies or thumbprints
  • Fresh Raspberries
  • Chocolate Dipped Strawberries recipe below
  • Chocolate Dipped Maraschino Cherries recipe below
  • Macarons
  • Honeycomb cut into small chunks
  • Fruit Jam
  • Whole Pistachios
US Customary - Metric

Instructions

Make the Chocolate Dipped Strawberries

  • Wash and dry the strawberries very well. Dry the maraschino cherries.
  • Melt 1 cup of semi sweet chocolate chips in the microwave for 30 seconds until melted or use a double boiler.
  • If using a double boiler, add an inch of water to a small pot and place a heat proof glass bowl on top, making sure the bowl is not touching the water.
  • Pour 5 ounces of chocolate chips into the bowl and bring up to a simmer. Use a spatula to whisk the chocolate until melted.
  • Dip the fruit into the chocolate and place on a parchment lined plate until the chocolate has solidified.

Arrange the Dessert Board

  • Fill bowls with mascarpone cheese and another bowl with jam and assemble onto the cheese board. Garnish the mascarpone cheese with dried rose petals or jam.
  • Arrange the cheeses around the cheese board, evenly spaced out.
  • Add the honeycomb next to the blue cheese and arrange the chocolate dipped strawberries and cherries.
  • Nestle the crackers, cookies and macarons around the cheese and in the large areas.
  • Fill in the gaps with fresh fruit, nuts and pieces of chocolate bar.

Video

Notes

  • Measurements of cheeses are estimates, but a good rule of thumb is 2 ounces of each cheese, per person. 
  • Let cheese come to room temperature 30 minutes before serving.

Nutrition

Calories: 155kcal | Carbohydrates: 1g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 172mg | Potassium: 24mg | Sugar: 0.4g | Vitamin A: 374IU | Calcium: 164mg | Iron: 0.05mg

Greek Nachos with Hummus

· 32 Comments

Dare I say that these Greek Nachos are even more delicious than the traditional version? Packed with gorgeous eye popping color, crunch and layers of flavor! Toasted pita chips are piled high with flavorful roasted chicken, creamy hummus and a bright a fresh chopped salad.

Greek nachos layered with yogurt, hummus and black olives.

Whether you call them Mediterranean nachos, hummus nachos or pita nachos, this fun and flavorful twist on Greek inspired nachos are packed with gorgeous eye popping color, crunch and loads of bold flavors!

Once you toast the pita chips, the possibilities are endless! Top the mediterranean nachos with homemade tzatziki sauce and with dollops of creamy homemade hummus and fresh chopped salad thats seasoned with herbs and lemon.

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🍅 Ingredients

  • Pita Bread: This will act as your "chips". Cut the pita into wedges and season with za'atar and bake in the oven until just crisped. You could also make homemade pita bread if you have the time.
  • Shredded Roasted Chicken: This is perfect for leftover roasted chicken or roast a few chicken breasts seasoned with turmeric, za'atar and cumin.
  • Hummus: Simple store bought hummus or homemade beet hummus would be striking and delicious.
  • Tzatziki: I use the same sauce for Greek fries and it's always a winner!
  • Chopped Salad: A must for anything Mediterranean! Chop up tomatoes and cucumbers and season with lemon juice, oil and a splash of balsamic vinegar.
  • Other Toppings: Feta cheese, pitted olives, tahini sauce, fresh herbs, chopped onion.
Ingredients for Greek nachos, including hummus, pita bread, yogurt and olives.

📋 Instructions

  1. Make the Pita Chips: Preheat the oven to 400 degrees Fahrenheit and place pita wedges on a baking sheet. Season with za'atar, cumin, salt and pepper and drizzle with olive oil and toss to combine. Bake the pita chips for about 12-15 minutes until toasted.
  2. Roast Chicken Breast: Season the chicken breast with turmeric, cumin, za'atar and salt and pepper. Drizzle with olive oil and coat everything evenly all over chicken. Roast the chicken breasts in the oven at 400 degrees Fahrenheit for about 20 minutes, or until fully cooked through. Remove from the oven, cool slightly then shred the chicken and set aside.
  3. Make the Tzatziki: To a bowl, add grated cucumber, yogurt, lemon juice and mint and stir to combine.
  4. Make the Chopped Salad: To a bowl, add the chopped tomatoes and cucumber, fresh herbs, lemon juice, olive oil and vinegar and stir to combine.
  5. Assemble the Greek Nachos: Scatter the pita chips on the bottom of a platter, then top with the shredded chicken, dollops of hummus and tzatziki sauce and chopped salad and garnish with, crumbled feta cheese, chopped olives and diced red onion.
Loaded Greek nachos with pita chips, hummus, yogurt, chicken and olives.

🌶️ Substitutions and Variations

  • Use store bought pita chips to make Greek nachos even easier!
  • Leftover rotisserie chicken or leftover roasted chicken is perfect for this recipe!
  • Instead of classic hummus, substitute with red beet hummus for a pop of color.
  • For extra spice, add a dollop of spicy harissa sauce.
  • For a vegetarian option, omit the chicken and substitute with Mediterranean roasted vegetables.

Recipe Tip

Make a batch of pita chips ahead of time! Baked pita chips can be made up t o 3 days in advance and once toasted, let cool completely then seal in a resealable plastic bag or container.

What toppings should I put on Greek nachos?

These Greek inspired nachos are a fun twist and welcome all sorts of toppings! Make them hummus nachos with different hummus flavors and top with crumbled feta cheese and fresh herbs.

Can I make Greek nachos ahead of time?

If making the nachos ahead of time, make all of the components separately and then assemble before serving. The longer the toppings are on the pita chips, the soggier they will get.

 More Great Snacks

Greek style nachos layered with pita chips, hummus and olives.
Print Recipe
5 from 26 votes

Greek Nachos with Hummus

Greek nachos are packed with crunch and layers of flavor! Toasted pita chips are topped with roasted chicken, hummus and colorful toppings.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Mezze
Cuisine: Greek, Mediterranean
Keyword: Greek nachos with hummus, Mediterranean nachos, pita nachos
Servings: 4 servings
Calories: 592kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Pita Chips

Roasted Chicken

Tzatziki Sauce

  • ¾ cup plain yogurt
  • ½ Persian cucumber grated or diced
  • 2 tablespoons lemon juice or juice from ½ a lemon
  • 2 tablespoons fresh mint chopped
  • Salt and pepper to taste

Chopped Salad

Additional Toppings

US Customary - Metric

Instructions

  • Make the Pita Chips: Preheat the oven to 400 degrees Fahrenheit and place pita wedges on a baking sheet. Season with za'atar, cumin, salt and pepper and drizzle with olive oil and toss to combine.
  • Bake the pita chips for about 12-15 minutes until toasted, then remove and set aside.
  • Roast Chicken Breast: Season the chicken breast with turmeric, cumin, za'atar and salt and pepper. Drizzle with olive oil and coat everything evenly all over chicken.
  • Roast the chicken breasts in the oven at 400 degrees Fahrenheit for about 20 minutes, or until fully cooked through. Remove the chicken from the oven and let cool slightly, then shred the chicken and set aside.
  • Make the Tzatziki: To a bowl, add the grated cucumber, yogurt, lemon juice and mint and stir to combine. Taste for seasoning and adjust as needed.
  • Make the Chopped Salad: To a bowl, add the chopped tomatoes and cucumber, fresh herbs, lemon juice, olive oil and vinegar and stir to combine.
  • Assemble the Greek Nachos: Scatter the pita chips onto the bottom of a platter, then top with the shredded chicken, dollops of hummus, tzatziki sauce and chopped salad.
  • Garnish the nachos with crumbled feta cheese, chopped olives and diced red onion.

Notes

If you can't find pita bread, store bought pita chips is a great substitute.
Use leftover roasted or rotisserie chicken instead of roasting your own.
To make vegetarian, omit chicken and load up with sauces and salads. 
Once assembled, the pita bread can get soggy, so plan on serving once assembled.

Nutrition

Calories: 592kcal | Carbohydrates: 38g | Protein: 38g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 1190mg | Potassium: 790mg | Fiber: 4g | Sugar: 5g | Vitamin A: 599IU | Vitamin C: 12mg | Calcium: 328mg | Iron: 3mg

 

One Pot Chicken and Rice with Lemon and Chickpeas

· 25 Comments

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.

One pot chicken and rice is seasoned with cumin and sumac and cooked with nutty chickpeas and fresh lemon slices.

One pot lovers, unite! This one pot chicken and rice recipe is everything you want in an easy weeknight dinner! For another wonderful One Pot Chicken meal, try my One Pot Chicken Provencal or my Chicken Francese.

Bone in chicken thighs are seasoned with a mixture of bold Mediterranean spices including warm cumin and paprika, turmeric and bright sumac. Once the chicken thighs are seared and browned, they finish cooking in the same pot with fragrant basmati rice and nutty chickpeas. For another wonderful Mediterranean dish try my Mediterranean Crispy Rice Salad.

The results are a tender and flavorful Mediterranean spiced chicken with perfectly cooked rice and savory chickpeas. Pair this one pot chicken dish with chopped salad or homemade tzatziki sauce for a true explosion of flavors!

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🍋 Why You'll Love this Recipe

  • Bold Mediterranean flavors! Cumin, paprika, bright sumac and fresh lemon zest season the chicken thighs and the flavor combination is delicious!
  • Bone in and skin on chicken thighs ensure that the chicken stays juicy and tender!
  • This one pot chicken and rice is done in nearly 30 minutes!

📋 Ingredients

  • Chicken Thighs: Bone in and skin on chicken thighs have more fat and flavor than chicken breast. When baked in the oven with other grains, the chicken stays juicy and tender and won't dry out.
  • Spices: A mixture of Mediterranean spices including paprika, turmeric, sumac, cumin and a touch of warm allspice bring big flavors to this simple one pot recipe.
  • Fresh Lemon: Both the lemon zest and lemon slices are used in this recipe to offer a bit of brightness to the warmer flavors. Use a microplane to grate the lemon zest.
  • Garlic and Shallot: Shallots are a little milder than onion and offer great flavor. If shallots aren't available, substitute with finely chopped red onion.
  • Basmati Rice: The grains of basmati rice are long and fragrant. If you are looking for a truly delicious and airy basmati rice, my favorite is India Gate Basmati Rice.
  • Chickpeas: A simple can of chickpeas is drained and rinsed and added to the one pot chicken recipe. The chickpeas stay tender and the outside gets ever so crunchy.
  • Chicken Stock: I like using a chicken stock base, such as this one or use your favorite chicken or vegetable stock. If stock isn't available, use water. There is so much flavor in this chicken recipe, it will still be delicious!

⏲️ Instructions

  1. Dry the chicken well with paper towels and season with the spices and lemon zest on all sides.
  2. Bring a wide pan or dutch oven to medium heat and drizzle with olive oil and sear chicken, skin side down until deeply golden brown, about 3-4 minutes, then turn over and cook the other side for another 2-3 minutes.
  3. Remove the chicken and set aside and in the same pan, saute the chopped shallots for 1-2 minutes, then stir in the garlic and saute for another minute.
  4. Add the basmati rice and saute so all the grains are coated with the seasonings. Add the chickpeas and stir to combine.
  5. Nestle the chicken on top of the rice and pour chicken stock around the chicken.
  6. Top the chicken with lemon slices and cover the pan. Place in a 400 degree Fahrenheit oven for 20 minutes, then remove the lid and continue cooking for another 10 minutes.
  7. Once done, remove from the oven and garnish with fresh chopped parsley.
One pot lemon chicken with rice and chickpeas is flavored with Mediterranean spices of sumac and cumin.

🌶️ Substitutions and Variations

  • If chickpeas aren't available, substitute with canned white beans.
  • Boneless chicken thighs will work great, just reduce the cooking time by 3-5 minutes.
  • Add quick cooking spinach or cubed zucchini for extra vegetables.
  • For added heat, add a teaspoon of harissa paste or Aleppo pepper.

Recipe Tip

Rinse the basmati rice before adding it to the recipe. Rinsing the rice cleans up any debris and also removes excess starch, making a lighter and airier result.

Can you cook raw chicken and rice together?

Yes you can. Chicken thighs take about 25-30 minutes to cook with an internal temperature of 165 degrees Fahrenheit. This is the same amount of time it will take the rice to cook and become tender as well.

Can one pot chicken and rice be made ahead of time?

Yes, this can be made up to 3 days in advance. When reheating, add ¼ cup to ½ cup more liquid so the chicken and rice doesn't dry out.

More Flavorful Chicken Recipes to Try

One pot Dutch oven chicken thighs are cooked with rice and chickpeas and seasoned with lemon and cumin.
Print Recipe
5 from 22 votes

One Pot Chicken and Rice with Lemon and Chickpeas

A flavorful and easy one pot chicken and rice recipe that is seasoned with bold Mediterranean spices, chickpeas and fresh lemon.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: lemon chicken and rice, one pot chicken and rice
Servings: 4 servings
Calories: 786kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre heat the oven to 400 degrees Fahrenheit.
  • In a small bowl, add all of the spices, lemon zest and salt and pepper and stir to combine.
  • Dry the chicken thighs very well with paper towels and season the chicken with the spice and lemon zest mixture, making sure all the chicken is generously and evenly coated all over.
  • Bring a wide dutch oven or pan to medium heat and drizzle with olive oil. Sear the chicken, skin side down until deeply golden brown, about 3-4 minutes, then flip over and sear the other side for another 2 minutes.
  • Once done, remove chicken from the pan and reserve to a plate.
  • In the same pan, add the chopped shallots and saute until caramelized and softened for about 2-3 minutes, then add the chopped garlic and saute for another 1-2 minutes until fragrant.
  • Add the basmati rice and saute the rice in the residual fat, so all of the grains are lightly coated with the flavored oil. Add the drained chickpeas and toss together for another minute.
  • Nestle the chicken thighs into the rice and chickpea mixture, skin side up and pour the chicken stock around the chicken. Scatter the lemon slices on top of the chicken.
  • Turn off heat and cover the pot. Then place it into the oven and cook for 20 minutes. Then remove the cover and continue cooking for additional 10 minutes. until the liquid has absorbed and chicken is cooked through.
  • Once done, remove the chicken from oven and garnish everything with fresh chopped parsley.

Notes

Take the time to sear the chicken skin and render the fat to use in sautéing the aromatics and rice. 
Rinse the basmati rice a few times until the water runs clear. This produces a lighter and airier result once the rice is cooked. 
 

Nutrition

Calories: 786kcal | Carbohydrates: 58g | Protein: 47g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 1493mg | Potassium: 791mg | Fiber: 7g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 4mg

Greek Rice Pilaf with Orzo

· 5 Comments

20 minutes is all you need for the most flavorful and easy side dish! Greek rice pilaf with orzo is flavored with fresh lemon zest, loads of fresh dill and toasted pine nuts and pistachios for extra crunch.

Greek rice pilaf with orzo and dill, fresh lemon and more fresh herbs.

Greek rice pilaf with orzo is a simple rice dish that is all made in one pot and done in nearly 20 minutes! This is the easy side dish I like to make for weeknight dinners alongside herb and citrus roasted salmon or lemon herb roast chicken.

This lemon rice pilaf is flavored with loads of fresh herbs, toasted pine nuts and simmered in a savory broth instead of water, for even more flavor. My next favorite side dish is my Mujadara with Chickpeas, the lentils in this dish are wonderful.

Why You'll Love this Recipe

  • Everything cooks in one pot! The toasted nuts, rice and orzo all cook in the same pot!
  • Cooks in nearly 20 minutes! Making this a perfect side dish for weeknight dinners.
  • Lots of textures and Flavors! The tender orzo, nutty basmati rice and toasted pine nuts give the simple dish big flavors and great textures.

🍋 Ingredients

After a quick scan of the pantry, a few staples produces the most delicious, buttery and nutty rice dish.

  • Ghee and Olive Oil: Both are used to create a lovely depth of flavor. If you are keeping the side dish dairy free, use just olive oil, though I do love the richness that ghee offers.
  • Shallots: Shallots are milder than onions and have great flavor. If shallots aren't available, substitute with ¼ of a red onion.
  • Toasted Pine Nuts and Pistachios: Both gently toasted in the olive oil and ghee mixture. A good substitute would be slivered almonds.
  • Orzo: Orzo is a small shaped pasta that looks similar to rice. Orzo cooks quickly and is common in a Greek ride pilaf.
  • Basmati Rice: Look for long grain basmati rice, which will be lighter and more flavorful. My favorite basmati rice is India Gate, which has long grains and is incredibly light.
  • Fresh Herbs: Fresh dill and parsley give the simple side dish a bright of freshness.
  • Lemon Zest: Both lemon zest and fresh lemon juice give the Greek pilaf a hit of brightness. Use a microplane to grate the lemon zest.
  • Vegetable Stock: Use either vegetable stock or chicken stock to flavor the pilaf. I like using a stock base with condensed flavor.

📋 Instructions

  1. Melt olive oil and ghee over medium heat and saute shallots for 2-3 minutes until the shallots begin to soften.
  2. Add the pine nuts and pistachios and saute for another 2 minutes, tossing the nuts around the olive oil so they toast evenly.
  3. Stir in the garlic and saute for another minute until fragrant.
  4. Add in the basmati rice and orzo and saute so all of the grains are coated with the oil, then add in the lemon zest and lemon juice.
  5. Pour in stock, give everything a good stir and bring up to a boil, then reduce to a simmer. Place the lid on the pot and cook for 15 minutes or until all the liquid as absorbed and the rice and orzo is tender.
  6. Once done, turn off heat and add chopped herbs and fluff everything together with a fork and serve.
Lemon rice pilaf with orzo, dill and pistachios.

Variations

  • Substitute slivered almonds instead of pistachios or pine nuts.
  • For a vegan option, omit ghee and just use olive oil.
  • Substitute other fresh herbs such as mint and basil.

Recipe Tip

Keep an eye when you are toasting the nuts. Use a spatula to move them around and evenly toast the nuts with the oil. As soon as they become fragrant, either remove the toasted nuts or add your next ingredient.

Why is my rice pilaf mushy?

Adding too much liquid or overcooking can cause rice pilaf to become mushy. A good rule of thumb is 2:1, liquid to rice ratio.

Should you wash rice before making pilaf?

You don't have to, but washing the rice removes any excess debris as well as excess starch, making for a fluffier and airier rice. To wash rice, rinse the rise under cool water until the water runs clear.

What to serve with Greek Rice Pilaf

Because the rice pilaf has bold Greek flavors of garlic, dill and pine nuts, it will pair with anything Mediterranean. Serve alongside preserved lemon and yogurt marinated chicken or olive oil braised chicken with citrus and fennel.

15 minutes for the most flavorful side dish. Lemon rice pilaf is cooked with orzo and toasted pine nuts, pistachios and loads of fresh herbs.
Print Recipe
5 from 6 votes

Lemon Rice Pilaf with Dill and Pistachios

20 minutes for the most flavorful side dish. Lemon rice pilaf is cooked with orzo and toasted pine nuts, pistachios and loads of fresh herbs.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Greek, Mediterranean
Keyword: Greek lemon rice, Greek rice pilaf, lemon dill rice, lemon rice pilaf, rice pilaf with orzo
Servings: 4 servings
Calories: 466kcal
Author: Samantha Ferraro
Cost: $8

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a medium sized pot, melt the ghee and olive oil together and add chopped shallots. Saute for 2-3 minutes until the shallots begin to soften.
  • Add the pine nuts and pistachios and saute for another 2 minutes, tossing the nuts around the olive oil so they toast evenly.
  • Add in the garlic and cook for another minute, tossing everything together.
  • Add in the basmati rice and orzo and saute everything together so the rice and orzo get coated with all of the other flavors. Add in the lemon zest and lemon juice and give it another stir.
  • Pour in 2 cups of stock, give everything a good stir once more and bring to a gentle boil, then reduce to a simmer. Place a lid on the pot and cook for 15 minutes or until all the liquid as absorbed and the rice and orzo is tender.
  • Once done, turn off heat and let cool for a few minutes. Then add chopped herbs and fluff with a fork, gently stiring the herbs in the rice and serve.

Notes

Substitute slivered almonds instead of pistachios or pine nuts.
For a vegan option, omit ghee and use just olive oil.
Substitute other fresh herbs such as mint and basil.

Nutrition

Calories: 466kcal | Carbohydrates: 45g | Protein: 8g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 475mg | Potassium: 298mg | Fiber: 3g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 2mg

Four Cheese Gnocchi Al Forno with Sausage

· 2 Comments

Creamy and decadent, this gnocchi al forno is everything you want in a comforting and flavorful baked gnocchi recipe! Pillowy potato gnocchi is folded in with Italian sausage, a simple tomato sauce and a four cheese mixture of ricotta, Parmesan, mozzarella and burrata cheese.

Gnocchi al forno with Italian sausage, ricotta and burrata cheese in a Dutch oven braiser.

When it comes to weeknight cooking, I am all for easy, flavorful and comforting recipes (give me a bowl of pasta fagioli any day!). Italian cuisine is one of my favorites, and on a leisurely Sunday afternoon, you may find a simmering pot of meatballs in Sunday gravy on the stove. But on a standard weeknight, simple cheesy baked gnocchi comes to the rescue.

This four cheese gnocchi al forno hits all the spots! Light potato gnocchi is tossed with crumbles of Italian sausage, tomato sauce and a mixture of melty and soft cheeses. And if you happen to have extra cheese leftover (is that such a thing?), stuff them inside a cheese calzone!

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🍅 Ingredients

  • Gnocchi: Gnocchi are Italian potato dumplings that can be found in the pasta section of grocery stores. Gnocchi is fantastic in other sauces as well, such as tossed in a bright almond pesto.
  • Italian Sausage: Links of Italian sausage are broken up into crumbles and tossed with the tomato sauce and cheeses. If you like spicy, look for hot Italian sausage, or for a mild flavor, look for sweet Italian sausage.
  • Dried Oregano: Or use a few sprigs of fresh oregano, roughly chopped.
  • Garlic: A few cloves of fresh garlic is finely chopped and added to the browned sausage mixture.
  • Tomato Sauce: This recipe uses canned crushed tomatoes, but use what you have on hand, such as a store bought marinara sauce, passata or tomato puree.
  • Mozzarella Cheese: Cubes of mozzarella are added to the sauce mixture and as the gnocchi bakes, the cheese gently melts and becomes gooey.
  • Ricotta Cheese: Look for dry ricotta or ricotta that is packaged in a basket. This means that the ricotta will be thicker and creamier and not as watery.
  • Parmesan Cheese: A healthy grating of Parmesan cheese is added towards the end of baking. Another option is Pecorino cheese.
  • Burrata Cheese: Burrata is a ball of mozzarella with a very soft cream inside, called stracciatella. Burrata cheese is delicate and I suggest adding this after the baked gnocchi is finished.
  • Fresh Basil: A few leaves of fresh basil brighten up the richer flavors.

See recipe card for quantities.

⏲️ Instructions

Brown the Sausage

  1. Drizzle a wide pan or Dutch oven with a bit of oil and bering up to medium-high heat.
  2. Add the Italian sausage and use a sturdy spatula to break up the sausage.
  3. Cook until halfway cooked, then add chopped garlic and dried oregano and continue cooking until sausage is cooked through and caramelized.
Once the Italian sausage is half way cooked, add the chopped garlic and saute.

Break up the Italian sausage unto crumbled and cook until a nice crust forms on the sausage.

Make the Sauce

  1. Add the tomato sauce to the sausage mixture and stir to combine. Simmer the sauce for 10 minutes so it reduces slightly.
  2. Add the cooked gnocchi to the sauce and stir to combine.
  3. Top with mozzarella cheese, ricotta cheese and grated Parmesan cheese.
Add crushed tomatoes to the browned Italian sausage.

Add cooked gnocchi to the tomato sauce and sausage mixture.

Stir the cooked gnocchi into the sausage and tomato sauce mixture.
Add cubes of mozzarella cheese to the gnocchi, sausage and tomato sauce mixture,

Bake the Gnocchi

  1. Place gnocchi in a 425 degree Fahrenheit oven for 15-20 minutes until the cheese melts and under the broiler for 2-5 minutes for an extra crisp topping.
  2. Remove baked gnocchi from oven and roughly tear burrata cheese on top.
  3. Garnish with fresh basil leaves and serve.
Place gnocchi al forno under the broiler to broil the outside cheese layer.

Variations

  • No Pork: If pork sausage isn't an option, look for an Italian flavored chicken or turkey sausage.
  • Spicy: For added heat, add ½ teaspoon of red pepper flakes to the sausage mixture or a teaspoon of Calabrian chiles.
  • Add Vegetables: Add quick cooking vegetables such as spinach, cubed zucchini or cubed eggplant.
Decadent gnocchi al forno also called baked gnocchi, s garnished with fresh basil leaves and chunks of burrata cheese in a simple tomato sauce.

FAQ

What are gnocchi made of?

Gnocchi are Italian potato dumplings that are soft and pillowy. Typically, gnocchi is made up of mashed potatoes, semolina flour and egg.

Can you make gnocchi al forno ahead of time?

Gnocchi al forno is great to make ahead up to 3 days in advance and tastes better as it sits. If making ahead, add the burrata cheese and fresh basil after reheating.

What to Serve with Gnocchi Al Forno

Weeknight gnocchi al forno topped with burrata and fresh basil.
Print Recipe
5 from 5 votes

Four Cheese Gnocchi Al Forno with Sausage

Decadent cheesy gnocchi al forno is layered with savory Italian sausage and a cheesy mixture of ricotta, Parmesan, mozzarella and burrata cheese.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main
Cuisine: Italian
Keyword: baked gnocchi al forno, gnocchi al forno, gnocchi al forno with sausage
Servings: 8 servings
Calories: 522kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees Fahrenheit and bring a pot of salted water to a boil.
  • Once boiling, add the gnocchi and cook until the gnocchi float to the top, about 8 minutes. Then drain gnocchi, and set aside.
  • Place a wide Dutch oven or pan on medium high heat and drizzle with olive oil. Add the Italian sausage and use a sturdy spatula to break up the sausage.
  • Once the sausage is halfway cooked, add the chopped garlic and dried oregano and continue cooking until the sausage is cooked through and outside is caramelized.
  • Add the tomato sauce to the sausage and stir together and continue simmering for 10 minutes, so the sauce reduces slightly. Then add the cooked gnocchi to the sausage and stir to combine.
  • Scatter cubes of mozzarella cheese onto the sauce and top with dollops of ricotta cheese and grating of Parmesan cheese.
  • Please gnocchi al forno in the oven and cook until the cheese melts, about 15 to 20 minutes and then place under the broiler for another 3 to 5 minutes for an extra crisp top.
  • Remove gnocchi from the oven and top with roughly torn burrata cheese and a fresh basil leaves.

Video

Notes

If pork isn't available, substitute with Italian flavored chicken or turkey sausage. 
Gnocchi al forno makes greta leftovers and reheats very well. Store for up to 3 days. 
If making ahead, reserve the burrata until it has been reheated. 

Nutrition

Calories: 522kcal | Carbohydrates: 30g | Protein: 26g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 97mg | Sodium: 1051mg | Potassium: 504mg | Fiber: 3g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 11mg | Calcium: 395mg | Iron: 4mg

Turkish Red Lentil Soup with Mint and Lemon (Mercimek Çorbasi)

· 23 Comments

Full of bold flavors of smoked paprika, bright mint and fresh lemon, this Turkish red lentil soup will hit all of your taste buds! Turkish lentil soup is full of hearty grains such as lentils and rice and is gluten free and made in nearly 30 minutes!

Turkish lentil soup garnished with fresh mint and lemon.

If you are looking for a truly impressive, yet simple soup with bold flavors, you will fall in love with Turkish red lentil soup (also called mercimek çorbas in Turkish).

Flavors of smoked paprika, earthy mint and fresh lemon transform a humble grain soup into something extraordinary!

This recipe is adapted from a fantastic Turkish cookbook called, The Sultans Kitchen. If you are looking to dive into Turkish cuisine, I highly recommend this cookbook!

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A Quick Story

We were first introduced to this lentil soup on our trip to Istanbul. On our food tour, the host took us to this small tucked away kitchen behind the bazaar. If you blinked, you would walk right passed it. But alas, as we tucked under the markets merchandise, there was a single woman serving up only this simple Turkish lentil soup.

I will never forget this experience because it was so out of the ordinary. We sat on weak plastic chairs on a fold away table and I remember seeing hanging sheets and shirts from the sellers in the market.

The lentil soup was served simply in a bland soup bowl and garnished with lemon and lots of freshly torn bread. I remember the smokiness from the paprika and the brightness from the freshly squeezed lemon. The combination is out of this world and at the first bite, I was mesmerized at how such a simple soup could express such bold flavors!

🥣 Why You'll Love Turkish Lentil Soup

  • So much flavor! Smoked paprika, dried mint and fresh lemon create a symphony of bold flavors!
  • Gluten Free! The soup is made full of hearty grains, including rice, quinoa and lentils that give the soup body and happen to be gluten free.
  • Great to make ahead! Turkish lentil soup holds up very well and freezes well too. Make a large batch and freeze half for when you are craving something comforting.

🍅 Ingredients

This simple lentil soup is full of some fantastically bold flavors and hearty grains. There are a lot of ingredients, but everything cooks down in nearly 30 minutes and will taste like the soup has been cooking for hours!

  • Red Lentils: Cooks in 30 minutes and blends up beautifully, making this a slightly creamy soup.
  • Rice and Quinoa: Both gluten free and add thickness and texture to the lentil soup. The original recipe uses bulgur which you can add as well.
  • Onions, Garlic, Red Bell Pepper and Tomato: Aromatics to start the soup off, feel free to substitute shallots, leeks or orange bell pepper.
  • Tomato Paste: Brings a bit of depth and sweetness to the soup. If you can find red pepper paste, which is more accessible in Turkey, use that.
  • Smoked Paprika: This is what really bright the Turkish lentil soup to life and I love the additional smokiness the spice offers. if you don't like the smoke flavor, use sweet paprika.
  • Dried mint: Potent and bright and works so well with the smoky paprika. You can find dried mint online or you can use fresh mint, but the dried herb has a more direct flavor.
  • Stock: Use a flavorful chicken stock or vegetable stock or you can make your own with this great tutorial on how to make vegetable stock.
  • Lemon: Fresh is best and the brightness of fresh lemon juice at the end wakes up all of the other robust flavors. Lemon zest is also sautéed with the other aromatics.
Turkish red lentil soup is made with red lentils, rice, quinoa and garnished with mint and lemon.

⏲️ Instructions

  1. In a large pot, add the butter and olive oil and saute the chopped onion and red bell pepper until pepper is tender, then saute garlic for another minute.
  2. Add the dried mint, smoked paprika and Turkish red pepper (or you can substitute regular red pepper and stir spices together in the oil.
  3. Stir in the tomato paste, chopped tomato and lemon zest and saute.
  4. Add the dried red lentils, white rice and red quinoa and saute to coat the grains with the other flavors.
  5. Add 8 cups of vegetable broth and bring soup to a boil Cook the soup for about 30 minutes until rice, lentils and quinoa are tender. Taste for doneness and seasoning.
  6. Once soup is cooked, you can use an immersion blender to puree some of the soup for a better texture.
  7. Garnish with a squeeze of lemon, olive oil, fresh herbs.

Substitutions and Variations

  • Red or orange lentils will work for this recipe since both cook down fairly quickly.
  • To make the soup vegan, omit the butter and use only olive oil.
  • This can be made in the slow cooker as well! Cook the recipe as written and add soup to the slow cooker on low for 6 hours and blend the soup at the end of cooking.

Recipe Tip

What makes Turkish red lentil soup so delicious, is the creamy texture. To blend the soup, use either an immersion blender or ladle a few cups of the soup in a blender and blend until smooth. Keep some of the texture and only blend half of the soup.

Do you have to soak lentils before making soup?

Red lentils cook very quickly and don't need to be soaked before cooking. Just add the lentils along with the broth and cook until tender.

Can you freeze red lentil soup?

Yes, Turkish red lentil soup stores and freezes very well. Store the soup in a sealed container, leaving some room for expansion and freeze for up to 2 months.

More Turkish Recipes to Try

More Soups To Try

Turkish lentil soup with rice, mint and lemon.
Print Recipe
4.95 from 20 votes

Turkish Red Lentil Soup

Full of bold flavors of smoked paprika, mint and lemon, this Turkish lentil soup is full of hearty grains such as lentils and rice and is gluten free and made in nearly 30 minutes.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main, Soup
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: red lentil soup, Turkish lentil soup, Turkish red lentil soup
Servings: 6 servings
Calories: 270kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a large pot, add the butter and olive oil and saute the chopped onion and red bell pepper until the pepper is tender, about 5-8 minutes. Then add the chopped garlic and saute until fragrant, for another minute
  • Add the dried mint, paprika and Turkish red pepper (or you can substitute regular red pepper and stir the spices together in the oil
  • Stir in the tomato paste, chopped tomato and lemon zest and season with salt and pepper. Allow the tomatoes to cook for 1-2 minutes to soften.
  • Add the dried red lentils, white rice and red quinoa and stir all of the grains together so the flavors coat all of the grains.
  • Add 6 cups of vegetable broth and bring the soup to a boil. Once boiling, bring down to a strong simmer and cook the soup for about 30 minutes until rice, lentils and quinoa are tender. Taste for doneness and seasoning and adjust as needed.
  • Once soup is cooked, turn off the heat use an immersion blender to puree some of the soup for a smoother texture.
  • Ladle the soup into bowls and garnish with a squeeze of lemon, drizzle of olive oil, top with fresh herbs.

Notes

  • Either red or orange lentils will work for this recipe since both cook down fairly quickly.
  • To blend the soup, use either an immersion blender or ladle soup in a blender. I like some texture and chose to not blend it all the way.
  • This can be made in the slow cooker as well! Do the recipe as written and add soup to the slow cooker on low for 6 hours.
  • To make this lentil soup vegan, just omit the butter and use only olive oil.
Recipe inspired by The Sultan's Kitchen Cookbook

Nutrition

Calories: 270kcal | Carbohydrates: 38g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 125mg | Potassium: 760mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1551IU | Vitamin C: 41mg | Calcium: 53mg | Iron: 4mg

Hawaiian Macaroni Salad

· 9 Comments

If you have ever been to Hawaii and had a "plate lunch", you know how creamy and delicious Hawaiian macaroni salad is! Creamy and slightly sweet, Hawaii's mac salad is a comfort food favorite!

Authentic Hawaiian mac salad with grated carrot and onion.

Growing up in Hawaii, plate lunch is part of the culture and there are a few key components to a delicious plate lunch. The protein, such as shoyu chicken or kalbi ribs, a scoop of white rice and another scoop of Hawaiian style macaroni salad. Or as the locals call it, "mac salad". This wonderful Mac Salad is a great addition to my Seared Furikake Ahi which brings this wonderful fish to a new level.

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🤙 What is Hawaiian Mac Salad

Hawaiian mac salad is an integral part of the food culture of Hawaii and many locals have their own macaroni salad recipe. Though mac salad is not Hawaiian food, it is said to have been brought over by the plantation owners who came from Europe.

These days, this creamy macaroni salad is a staple of local food in Hawaii. And there are a few key ingredients and tips that make for a delicious or "ono" (delicious in Hawaiian), authentic macaroni salad.

An authentic Hawaiian style macaroni salad recipe has to be incredibly creamy, savory and slight sweet with no large or crunchy pieces. Therefore the simple ingredients of carrots and onion are finely grated and mixed into the mac salad very well.

📋 Ingredients

Hawaiian macaroni salad is simple and has a handful of ingredients. There are variations that are added, such as tuna or hard boiled eggs as well. But the star of the show is creamy and thick Best Foods Mayonaise.

Ingredients for Hawaiian mac salad include Best Foods mayonnaise.
  • Elbow Macaroni: This is the classic shape of local style mac salad. The small shape of the elbow noodles soaks up the mayonaise, making a creamy result.
  • Best Foods Mayonnaise: If you asked any local in Hawaii what mayonnaise is best, they will say Best Foods. It's thick and creamy and the flavor is iconic. The sister brand is Hellman's mayonnaise, which is the same product.
  • Grated Carrot: Grating a carrot is worth the step to achieve the right texture. Use the large holes of a box grater. The carrot also gives a bit of sweetness to the mac salad.
  • Grated Onion: If you can find a sweet onion or sweet Maui onion, use that. If not, a yellow or white onion would work great. Grate the onion so there are no large pieces to bite into.
  • Sugar: A touch of white sugar gives the entire mac salad a bit of sweetness.
  • Vinegar: To counter the sweetness from the sugar and carrot, a touch of apple cider vinegar or rice wine vinegar adds a layer of brightness to the decadent macaroni salad.
  • Salt and Pepper: Taste as you go and adjust as needed. I like a lot of black pepper in my mac salad but start small and add more as you taste.

See recipe card for quantities.

⏲️ Instructions

  1. Cook elbow macaroni fully, drain and rinse under cold water and let the macaroni cool completely.
  2. Once cooled, add the macaroni to a large bowl along with the grated carrot, grated onion, mayonaise, vinegar, sugar, salt and pepper and stir to combine very well.
  3. Cover the macaroni salad with plastic wrap and place in the refrigerator for at least 1 hour, so the flavors can blend.
  4. Once the mac salad is chilled, taste for seasoning and adjust as needed. Garnish with chives if preferred and serve.
To the cooked macaroni noodles, add Best Foods mayo, grated carrot, grated onion and a bit of sugar.

Step 1. Add the cooked and cooled macaroni, grated carrot, grated onion, mayonaise, sugar, vinegar, salt and pepper to a large bowl and stir to combine.

In a large bowl, mix the cooked macaroni with the mayonnaise, grated carrot and grated onion.

Step 2. Once mixed, chill the mac salad in the refrigerator for at least 1 hour so all the flavors come together. taste for seasoning and add adjust, as needed.

Recipe Tip:

As the macaroni salad settles, it will soak up the mayonnaise and other flavors and change the flavor slightly from when it's first mixed. Once it's chilled, taste for seasoning and adjust as needed.

🌺 Variations

There are a few variations for Hawaiian mac salad and depending on where you go in Hawaii, you'll see one or more of these styles.

  • Hard Boiled Eggs: Chop 3-4 hard boiled eggs and add that to the macaroni salad when you are mixing everything together.
  • Potato Mac Salad: Peel russet potatoes and cut them into small ¼ inch to ½ inch cubes and boil until incredibly tender and cooked through. Then chill the potatoes and add them to the macaroni salad along with the mayonaise, carrots and onion and stir to combine.
  • Canned Tuna: Hawaiian macaroni salad with tuna is another very popular variation. But it has to be the tuna in oil, for the best flavor!
  • Fried Spam: Cut slices of spam and fry until golden brown and crisp on the outside. Then cut into small cubes add add to the macaroni salad.
Bowl full of creamy Hawaiian mac salad.

Storage

Keep macaroni salad in an air tight container or sealed bowl with plastic wrap and in the fridge. Macaroni salad will last up to 4 days and gets better as it sits.

FAQ

How do you keep macaroni salad from absorbing too much mayonnaise?

Make sure to chill the cooked macaroni noodles fully so it doesn't absorb too much mayonnaise at first. As the macaroni settles, it will absorb some of the mayonnaise, but not as much when chilled.

Should you rinse the macaroni noodles?

Yes, once the macaroni noodles are cooked, drain and rinse under cold water to stop the cooking and rinse away any excess starch. Then chill the macaroni fully and once chilled, stir the mayonaise in.

More Hawaiian Recipes to Try

These are my favorite dishes to serve with Hawaiian Macaroni Salad

Creamy Hawaiian macaroni salad with carrot, onion and Best Foods mayo.
Print Recipe
4.90 from 19 votes

Hawaiian Macaroni Salad

Hawaiian macaroni salad is local style comfort food! This easy macaroni salad is creamy and simply made with carrot, onion and mayonnaise.
Prep Time10 minutes
Cook Time10 minutes
Chilling1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: Hawaiian
Keyword: hawaiian mac salad, Hawaiian macaroni salad
Servings: 8 servings
Calories: 503kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

US Customary - Metric

Instructions

  • 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.

Video

Notes

Don't go too heavy with the mayonaise at first, because as the macaroni salad sits, it will absorb the mayonaise mixture. 
the macaroni salad will change slightly in flavor from when it's first mixed to after it's chilled, so taste for seasoning both times and adjust as needed. 
Macaroni salad tastes better as it sits and will last in the fridge for up to 4 days. 
 
 

Nutrition

Calories: 503kcal | Carbohydrates: 44g | Protein: 8g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 567mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1365IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Hawaiian Style Shoyu Chicken

· 5 Comments

Local style Hawaiian shoyu chicken is Hawaii's comfort food! Chicken simmers in a flavorful shoyu base with garlic and ginger until incredibly tender with sweet and savory flavors. Serve shoyu chicken with white rice and creamy mac salad for a truly "ono" Hawaiian style plate lunch!

Hawaiian shoyu chicken served on top of rice with mac salad and salad.

Growing up in Hawaii, I ate my weight in shoyu poke and cucumber kimchi, but when I am craving Hawaiian comfort food, it's always sweet and savory shoyu chicken! For a sweet taste of Hawaii try my Lilikoi Cheesecake Tart.

Shoyu chicken is easy and quick and uses a handful of pantry staples. You'll find shoyu chicken all over Hawaii! Everywhere from local plate lunch spots and restaurants, to family recipes and potlucks and even in the hot food section of grocery stores. Shoyu chicken is truly a Hawaii local favorite!

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🤙 Why You'll Love This Recipe!

  • Shoyu chicken is quick to put together and easy enough to make on a weeknight!
  • Uses every day pantry staples, such as shoyu, brown sugar and garlic.
  • Simple with lots of flavors! Sweet, savory, salty and aromatic!
  • You can't really mess up shoyu chicken! Chopped or crushed garlic, sliced or chopped ginger, add it in and it will still be delicious or as we say, "ono"!

🧄 Ingredients

Shoyu chicken is one of those recipes where you use what you have. But if you want the real deal, use Aloha Shoyu! It's one of the popular shoyu brands used all throughout Hawaii and especially in shoyu chicken.

  • Chicken Thighs: Both skinless and skin on chicken thighs can be used and bone in or boneless thighs. If using boneless chicken thighs, reduce the cooking time by a few minutes
  • Shoyu: Shoyu is Japanese soy sauce and Aloha Shoyu is a brand of soy space that is often used in shoyu chicken. Shoyu is milder and a little sweeter than other styles of soy sauce.
  • Ginger: Not much prep is needed, just slice the fresh ginger and add it to the shoyu mixture.
  • Garlic: You can either chop, slice or smash the garlic cloves and add it right into the shoyu mixture to infuse.
  • Water: Because there is a lot of shoyu being used in the recipe, water is important so the sauce doesn't get too salty. As the chicken cooks in the sauce, it will reduce and become saltier, so water is an important ingredient in this recipe.
  • Brown Sugar: Shoyu chicken is known to have a sweet and savory flavor and a little brown sugar is added to add a layer of sweetness. You can also use honey or regular sugar is brown sugar isn't available.
  • Green Onions: Add 1 chopped green onion to the shoyu broth and another for garnish.
  • Corn Starch: This is optional, but if your sauce is too thin, add a teaspoon of cornstarch to thicken the sauce up a bit.

See recipe card for quantities.

⏲️ Instructions

Assemble and Cook

  1. In medium sized pot, add the shoyu, water, brown sugar, sliced ginger, chopped garlic and green onion and stir to combine. This is a good time to taste and adjust as needed.
  2. Add the chicken to the shoyu mixture and bring up to a low boil. Continue cooking the chicken for 35-45 minutes, until the chicken is cooked through and tender.
Add skin on and bone in chicken pieces to the shoyu sauce.
Cook the chicken thighs in the shoyu sauce until the chicken is cooked through.

Broil Chicken (Optional)

  1. Once the chicken is done, remove the chicken to a foil lined baking sheet and place the chicken skin side up.
  2. Place the chicken under the broiler for 2-3 minutes to crisp up the skin. Keep an eye on it and make sure it's not burning too quickly.
Place the cooked shoyu chicken on a sheet pan and broil, skin side up to crisp the skin.
Broil shoyu chicken under the broiler to crisp up the skin.

Thicken Sauce

  1. If shoyu sauce is thin, whisk cornstarch and some of the hot shoyu broth in a bowl and add back to the shoyu mixture. Continue cooking on a simmer until the sauce slightly thickens.
  2. Once the chicken is done, spoon the chickened shoyu sauce on top of the chicken and serve.
Cook shoyu sauce with cornstarch until slightly thickened.

Variations

Shoyu Chicken is highly customizable. Here is a few ideas to change it up a bit.

  • Spicy: Add 1-2 teaspoons of sriracha or sambal for extra spice in the sauce or serve once it's cooked.
  • Grilled: Not exactly traditional, but use the same marinade and grill the chicken on a grill or in a grill pan.
  • Slow Cooker: Cook shoyu chicken in the slow cooker on low for 5-6 hours until the chicken is tender. Then place the chicken, skin side up under the broiler to crisp up the skin.
Easy Hawaiian style shoyu chicken served on top of rice with macaroni salad and green salad.

FAQ

What does shoyu chicken taste like?

Shoyu chicken has ingredients of ginger, garlic, brown sugar and shoyu, giving it both a salty, savory and slightly sweet flavor.

Can you make shoyu chicken in the slow cooker?

Yes, add the chicken and the shoyu mixture to the slow cooker and cook on low for 5-6 hours, until the chicken is cooked through. Then place the chicken, skin side up under the broiler to crisp up, if desired.

How to Serve Shoyu Chicken

In Hawaii, you'll find shoyu chicken just about everywhere! Serve chicken on top of cooked white rice, with macaroni salad on the side and a green salad.

More Hawaiian style recipes to try

Even more Hawaiian inspiration

Sticky Hawaiian shoyu chicken thighs with rice and mac salad.
Print Recipe
5 from 11 votes

Hawaiian Shoyu Chicken

Hawaiian shoyu chicken is flavored with garlic and ginger and simmered until incredibly tender. Serve with cooked white rice and mac salad.
Prep Time5 minutes
Cook Time45 minutes
Broil5 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Asian, Hawaiian
Keyword: Hawaiian shoyu chicken, shoyu chicken, shoyu chicken recipe
Servings: 4 servings
Calories: 582kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pat the chicken dry very well and remove any excess fat or skin, if necessary.
  • In medium sized pot, add the shoyu, water, brown sugar, sliced ginger, chopped garlic and green onion and stir to combine. This is a good time to taste and adjust as needed.
  • Add the chicken to the shoyu mixture and bring up to a low boil. Continue cooking the chicken for 35-45 minutes, until the chicken is cooked through and tender.
  • Once the chicken is done, remove to a foil lined baking sheet and place chicken skin side up.
  • Place the chicken under the broiler for 2-3 minutes to crisp up the skin. Keep an eye on it and make sure it's not burning too quickly.
  • Meanwhile, if shoyu sauce is thin, whisk cornstarch and some of the hot shoyu broth in a bowl and add back to the shoyu mixture. Continue cooking on a simmer until the sauce slightly thickens.
  • Once the chicken is done, plate the chicken on top of cooked white rice and spoon thickened shoyu sauce on top of the chicken. Garnish with chopped green onions and serve.

Video

Notes

Cooked shoyu chicken lasts in the refrigerator for up to 2 days and is great for leftovers. 
Keep this recipe easier by not chopping the garlic or peeling the ginger, just add it to the shoyu broth!
For lower sodium, use low sodium shoyu. 
Before adding the chicken, taste the shoyu mixture and add more brown sugar or other aromatics, if preferred. 

Nutrition

Calories: 582kcal | Carbohydrates: 18g | Protein: 41g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 2806mg | Potassium: 716mg | Fiber: 1g | Sugar: 14g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

Thai Coconut Curry Mussels

· 5 Comments

Thai inspired coconut curry mussels are loaded with bold flavors of ginger, red curry paste and fresh herbs. The broth becomes creamy and flavorful and once you dip the mussel into the aromatic coconut curry broth, you won't be able to stop at just one!

Steamed mussels in a coconut curry broth with lime and fresh herbs.
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Inspired by some of my favorite Thai flavors, these coconut curry mussels are layered with intense flavors of ginger and garlic and a touch of fish sauce for added umami.

I could, whole heartedly devour the entire bowl and dare I say, these are the best coconut curry mussels ever! The sauce slightly thickens from the coconut milk and all of the savory and slightly sweet layers are finished with fresh and bright lime juice and cilantro. Truly a flavor explosion in every single bite! If you would like a loser sauce, add some ½ a cup of homemade seafood stock for a broth like sauce.

Why You'll Love this Recipe

  • Layers of bold flavors! From the ginger, garlic, creamy coconut milk and bright fresh lime juice and herbs.
  • Mussels are quick to prepare and cook in under 10 minutes!
  • This one is for the seafood lovers! If you love recipes such as steamed clams with white wine or classic cioppino, you will love all the flavors in these steamed Thai mussels!

📋 Ingredients

This recipe would be fantastic with other seafood as well, such as clams or shrimp. Use the broth ingredients as a guideline and add more sweet or saltiness as preferred.

  • Coconut Oil: This is used to saute the aromatics and works well with the coconut milk. Other options are a neutral oil such as avocado oil or grapeseed oil.
  • Mussels: Look for fresh mussels without any cracks in the shell. Mussels should be cooked the same day they are bought and always kept cold. More on how to clean mussels below.
  • Shallot, Garlic and Ginger: Aromatics to get the dish going. You could also substitute the shallot for red onion or sweet onion.
  • Red Curry Paste: I took help from the store and used Thai Red Curry Paste which has great flavor. Green curry paste would work great too.
  • Coconut Milk: For creaminess and richness. Use a full fat coconut milk, which will ultimately make for a creamier coconut curry broth.
  • Fish Sauce: Just a few drops of fish sauce gives the entire dish a lovely savoriness and saltiness that goes so well with the other flavors.
  • Brown Sugar: Or you could use palm sugar, but brown sugar is easily accessible and just a bit of sweetness, and again, layers so swell with the other savory and salty flavors.
  • Fresh Herbs and Lime: Fresh cilantro and mint leaves are added as a finishing touch. Thai basil would be a great addition as well.

💦 How to Clean Mussels

Mussels take longer to clean then to cook, but it is very important to take the time to clean the mussels well. Once that's done, steaming the mussels is a breeze.

  1. Once you bring home the mussels from the store, remove them from the bag and place the mussels on top of ice in a large bowl and keep them cold in the refrigerator.
  2. When ready to cook, use a Shellfish scrubber or something similar and scrub each mussel under cold water.
  3. Each mussel has a "beard", which is how the mussel holds onto rocks in the water and needs to be removed before cooking. Use a towel and pull off each beard.
  4. Place the cleaned mussels in ice cold water until ready to cook.
  5. Discard any mussels with cracked or broken shells and mussels that don't open/close when tapped gently.

🥘 How to Make Coconut Curry Mussels

Once the mussels are all cleaned and you've gathered all your ingredients, everything else is pretty quick.

Mussels cook in less then 10 minutes, which makes them a perfect weeknight meal.

  1. Place a pot over medium heat and melt the coconut oil. Add the shallot and saute for 1-2 minutes, then add the ginger and garlic and cook for another minute.
  2. Stir in curry paste and pour in the coconut milk and stir everything together. Add the brown sugar and fish sauce and give the curry sauce one more stir.
  3. Add the cleaned mussels to the coconut curry broth and gently stir the mussels into the broth so they are coated with the sauce. Place a lid on the pot and cook until the mussels just open up, about 6-7 minutes.
  4. Once done, plate the coconut curry mussels into wide bowls and pour the broth on top and garnish with fresh herbs and lime.
Steamed mussels in a bowl of coconut curry broth with fresh mint and cilantro.

Variations

  • Spicy: Add a teaspoon of sriracha or sambal for added heat.
  • Other Aromatics: Add a few pieces of lemongrass or kefir lime leaves for an additional citrus flavor. If using lemongrass, gently pound on the stalk to release the flavors.
  • Other Proteins: Instead of mussels, substitute with shrimp or clams or even salmon and make a flavorful salmon curry.

📍Recipe Tip

  • When soaking the mussels, add a teaspoon of flour or salt to the water. This will help the mussels spit out any sand or debris.
How long should you steam mussels?

Once cleaned, mussels cook very quickly! Whether you are steaming mussels or boiling, mussels cook in about 6-7 minutes, just until the shells open up.

More Seafood Recipes to Try

Coconut curry mussels in a creamy coconut broth with fresh lime as garnish.
Print Recipe
5 from 16 votes

Thai Coconut Curry Mussels

Steamed coconut curry mussels layered with Thai inspired flavors of red curry paste, ginger, garlic garlic and creamy coconut milk.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Main
Cuisine: Asian
Keyword: coconut curry mussels, coconut mussels, red curry mussels
Servings: 2 servings
Calories: 757kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Place a pot over medium heat and melt the coconut oil.
  • Add the chopped shallot and saute for 1-2 minutes to soften, then add the ginger and garlic and saute for another minute.
  • Stir the curry paste into the oil and pour in the coconut milk and give the sauce a good stir. Add the brown sugar and fish sauce and give the curry sauce one more stir. This is a good time to taste for seasoning and adjust as needed.
  • Add the cleaned mussels to the coconut curry broth and gently stir the mussels into the broth so they are coated with the sauce. Place a lid on the pot and cook until the mussels just open up, about 6-7 minutes.
  • Once done, plate the mussels into wide bowls and pour the broth on top.
  • Garnish with fresh herbs and lime and serve immediately.

Video

Notes

Discard any mussels that don't open or that have cracked shells.
Other aromatics to add: lemongrass, kefir lime leaves, green onions.
For another Seafood recipe with an Italian Spin, try my Halibut Piccata.

Nutrition

Calories: 757kcal | Carbohydrates: 29g | Protein: 33g | Fat: 60g | Saturated Fat: 48g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 811mg | Potassium: 1292mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4305IU | Vitamin C: 36mg | Calcium: 167mg | Iron: 17mg

Greek Fries with Feta and Tzatziki

· 4 Comments

Savory and bright, these flavorful Greek Fries with Tzatziki will be your favorite side dish to date! Thick potato wedges are generously seasoned with spices and roasted to a perfect golden brown. The baked fries are finished with crumbles of tangy feta cheese and drizzled with a fresh lemon vinaigrette and served with a bright tzatziki sauce to dip into, for the perfect bite!

Greek fries with thick potato wedges, crumbled feta cheese herbs and lemon and served with tzatziki sauce on the side.

Homemade Greek fries are a Mediterranean twist to a classic side dish. Think bold bright flavors of herbs and spices, olive oil and fresh lemon juice, all dressed onto perfectly baked potato wedges. For another great Feta dish, try my Phyllo Feta Rolls with Honey.

Inspired by patates tiganites, these Greek fries are so delicious on their own and have so much flavor between the herbs and lemon and the crumbled feta cheese, but are made even better when dipped into a bright and creamy tzatziki sauce!

For another quick impressive appetizer try my Pan Con Tomate with Jamón.

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🍋 Ingredients

  • Potatoes: Russet potatoes have a nice thick peel and roast beautifully, keeping the outside crisp and inside perfectly tender.
  • Spices: Dried oregano and paprika are dusted onto the potato wedges for an earthy and slightly sweet flavor. The paprika also helps give the potatoes a beautiful deep golden hue.
  • Olive Oil: This is used to drizzle onto the potatoes before roasting and also in the lemon vinaigrette, which is drizzled onto the Greek fries after they are cooked.
  • Fresh Herbs: Fresh parsley and mint are chopped and added to garnish the Greek fries and to the lemon vinaigrette. Feel free to add or substitute fresh dill as well.
  • Lemon Juice: Use fresh lemon juice since that is one of the star ingredients.
  • Feta Cheese: Look for a block of sheep milk feta in brine, which will be creamier then the pre-crumbled options.
  • Tzatziki Sauce: Serve these flavorful feta fries with a size of cool tzatziki sauce. Make it simply by mixing grated cucumber with yogurt, lemon juice, mint and dill and stir to combine.

See recipe card for quantities.

⏲️ Instructions

  1. Cut the russet potatoes into thick wedges and place in a bowl filled with cold water, for 30 minutes.
  2. Drain the potatoes and pat them dry very well, then place the potatoes on a foil lined baking sheet and drizzle with olive oil, salt and pepper, dried oregano and paprika and toss to combine so the potatoes are coated evenly with the spice mixture.
  3. Bake the potatoes at 425 degrees Fahrenheit for 30-35 minutes until the potatoes are crispy on the outside and golden brown.
  4. For the lemon vinaigrette, whisk the olive oil, lemon zest and lemon juice, chopped parsley and chopped garlic until well combined.
  5. Once is the potatoes are done, transfer them to a plate and drizzle the baked fries with the lemon vinaigrette and garnish with crumbled feta cheese, chopped parsley and mint and serve with tzatziki sauce.
Greek feta fries are roasted until golden brown and garnished with fresh herbs and a lemon olive oil sauce with tzatziki on the side.

🌶️ Variations

  • Spicy - Add ½ teaspoon of red chili flakes to the potatoes or a dollop of harissa paste to the tzatziki sauce. Or drizzle spicy zhug as a garnish!
  • Low Carb- Make cauliflower Greek fries instead of potatoes! Season cauliflower florets with the same spices and roast at 425 degrees Fahrenheit for 40-45 minutes, then follow the rest of the recipe as written.
  • Toppings: Add chopped tomatoes, finely diced red onion or olives for even more flavor!

Storage

Homemade Greek fries can be made ahead up to 2 days in advance and reheated easily on the stove top or on a baking sheet in the oven.

Store the baked fries in an airtight container up to 3 days in advance.

Top Tip

Soak the potato wedges in a bowl of ice cold water for as long as you have! This will make the potatoes even crispier when baked! Just be sure to dry the potatoes very well before seasoning.

FAQ

How do you make fries crispy in the oven?

For crispy fries, make sure to dry the potatoes very well so they roast and not steam in the oven. Roast the potatoes at a high heat of 425 degrees Fahrenheit to achieve a crispy exterior.

More Recipes to Try

Greek fries with crumbled feta, lemon, fresh herbs and cucumber yogurt sauce to dip into.
Print Recipe
5 from 8 votes

Greek Fries with Feta

These Greek fries are full of flavor that is garnished with an herby lemon vinaigrette and crumbled feta cheese. Serve with tzatziki sauce to dip into.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: Greek, Mediterranean
Keyword: feta fries, Greek fries, Greek fries with feta
Servings: 4 servings
Calories: 598kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Potatoes

Lemon Vinaigrette

Toppings

  • ¼ cup Crumbled feta cheese for serving
  • 2 tablespoons Chopped parsley for serving
  • 2 tablespoons Chopped mint for serving
  • ½ cup Tzatziki Sauce
  • 1 lemon cut into wedges, for serving
US Customary - Metric

Instructions

  • Cut russet potatoes into thick wedges and place the potatoes in a bowl filled with cold water for 30 minutes.
  • Preheat the oven to 425 degrees Fahrenheit.
  • When ready, drain the potatoes and pat them dry very well and transfer the potatoes to a foil lined baking sheet and drizzle with olive oil, salt and pepper, dried oregano, paprika and toss to combine so the potatoes are coated evenly with the spice mixture.
  • Roast the potatoes for 30-35 minutes until golden brown and crispy on the outside.
  • While the potatoes bake, make the lemon vinaigrette. To a bowl, whisk the olive oil, lemon zest and lemon juice, chopped garlic and chopped parsley.
  • Once the potatoes are done, transfer them into a platter and drizzle the potatoes with the lemon vinaigrette and garnish with crumbled feta cheese, chopped parsley and mint and serve with tzatziki sauce and lemon wedges.

Video

Notes

  • Instead of russet potatoes, Yukon gold would be a great substitute. 
  • For a lower carb option, substitute the potatoes for cauliflower florets. 
  • If fresh herbs aren't available, garnish the roasted Greek fries with ½ teaspoon of dried mint. 

Nutrition

Calories: 598kcal | Carbohydrates: 48g | Protein: 8g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Cholesterol: 13mg | Sodium: 272mg | Potassium: 1067mg | Fiber: 5g | Sugar: 3g | Vitamin A: 992IU | Vitamin C: 39mg | Calcium: 149mg | Iron: 3mg

Homemade Tzatziki Sauce (with Pita Chips)

· 2 Comments

Homemade tzatziki sauce is an easy yogurt and cucumber sauce that is flavored with fresh lemon juice, a touch of garlic and a good amount of mint. Tzatziki takes less than 10 minutes to make and is a great accompaniment to toasted pita chips and grilled meats.

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

Homemade Tzatziki Sauce

Tzatziki is a Greek yogurt and cucumber sauce that is quick to make and goes with so many other dishes. I grew up eating my weight in cucumber yogurt sauce and have made it in all sorts of different ways over the years.

Traditionally, tzatziki is made with shredded cucumber that is mixed with yogurt, lemon juice, mint and dill. In a pinch, I've used dried mint and dried dill and the results are always delicious.

Add tzatziki sauce to shish tawook or a dollop on top of chicken shawarma bowls and on top of mediterranean nachos! But really, tzatziki is so creamy and bright, a simple smear on warm pita bread is all you need.

Ingredients

  • Greek Yogurt: The thicker style of Greek yogurt ensures that the tzatziki doesn't get too thin or watery. Use full-fat yogurt for maximum flavor and texture.
  • Cucumber: A thin peel Persian cucumber or English cucumber has less seeds and a tender peel. If using a more traditional cucumber, you may need to pat it dry to soak up any excess moisture.
  • Lemon Juice: As they say, fresh is best.
  • Fresh Mint: Fresh mint is bright and aromatic but if fresh isn't available, substitute with 1 teaspoon of dried mint.
  • Fresh Dill: Fresh dill is optional but highly recommended. Remove the tender fronds from the stems and give it a good chop. If fresh dill isn't available, use ½ teaspoon of dried dill and add more if desired.
  • Garlic: Grate a garlic clove with a microplane or finely chop it.
  • Olive Oil: A drizzle gives the cucumber yogurt sauce a bit more richness.

How to Make Tzatziki

  1. Shred the cucumber and let the shreds drain in a colander or pat dry with paper towels and add the cucumber to a bowl.
  2. Add the yogurt, grated garlic, fresh lemon juice and fresh or dried herbs. Season with salt and pepper and add a little olive oil.
  3. Mix the sauce until well incorporated and taste for seasoning. Garnish with a drizzle of olive oil and fresh mint for serving.

How to Make Toasted Pita Chips

If you are looking for an easy dipper to serve with tzatziki, here is a simple recipe to make your own pita chips, which are also great to serve alongside homemade hummus.

  1. Cut the pita bread into 6-8 triangles and brush with olive oil.
  2. Dust the pita triangles with desired seasonings, such as zaatar, sumac or garlic powder and place the pita triangles on a baking sheet.
  3. Bake the pita chips at 400 degrees Fahrenheit for 12-15 minutes until lightly golden brown and toasted.
  4. Let cool for a few minutes before serving.
Homemade pita chips scattered onto a plate and garnished with chopped parsley.

Recipe Variations

  • Cut the cucumbers into small chunks instead of shreds.
  • Add crumbled feta to the yogurt sauce.
  • Substitute dried mint and dried dill for the fresh herbs.
  • Add harissa to make it spicy.
How long will tzatziki last?

Tzatziki ca be made ahead of time and lasts for 3-4 days in the fridge. There are a lot of fresh ingredients in the recipe and after 3-4 days, moisture can seperate, changing the texture.

What to Serve Tzatziki With

Homemade tzatziki sauce with homemade pita chips.
Print Recipe
5 from 7 votes

Homemade Tzatziki Sauce with Pita Chips

Homemade tzatziki sauce is an easy yogurt and cucumber sauce with fresh lemon juice, garlic and fresh mint. Serve alongside pita chips or grilled meats.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Mezze, Side Dish
Cuisine: Greek, Mediterranean
Keyword: easy tzatziki sauce, homemade tzatziki sauce
Servings: 4 servings
Calories: 126kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Tzatziki

  • 1 cup Greek yogurt
  • 1 Persian cucumber grated with the large holes of a box grater
  • 1 garlic clove grated
  • 2 tablespoons lemon juice
  • ¼ cup chopped fresh mint leaves + more for garnish
  • ¼ cup chopped fresh dill
  • 1 tablespoon olive oil + more for garnish
  • Salt and pepper to taste

Pita Chips

US Customary - Metric

Instructions

Tzatziki Sauce

  • Shred the cucumber and let the shreds drain in a colander or pat dry with paper towels and add the cucumber to a bowl.
  • Add the yogurt, grated garlic, fresh lemon juice and fresh or dried herbs. Season with salt and pepper and add a little olive oil. Mix the sauce until well incorporated and taste for seasoning.
  • Garnish with a drizzle of olive oil and fresh mint for serving.

Pita Chips

  • Preheat the oven to 400 degrees Fahrenheit.
  • Cut the pita bread into 6-8 triangles and brush with olive oil. Dust the pita triangles with desired seasonings, such as zaatar, sumac or garlic powder and place the pita triangles on a baking sheet.
  • Bake the pita chips at 400 degrees Fahrenheit for 12-15 minutes until lightly golden brown and toasted.
  • Let cool for a few minutes before serving.

Video

Notes

Tzatziki last up to 3-4 days in the fridge. 
If fresh herbs aren't available, substitute with 1 teaspoon dried mint and ½ teaspoon dried dill and add more if desired. 
This is a highly customizable recipe, taste and adjust as needed based on your preference. 

Nutrition

Calories: 126kcal | Carbohydrates: 19g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 172mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 1mg

Winter Kale Salad with Radicchio and Roasted Beets

· 3 Comments

When you are in need of colorful dish, this winter kale salad welcomes winters harvest with pops of color and layers of flavor. Massage the kale with olive oil and toss with radicchio, roasted beets and sweet orange segments. Add some toasted walnuts and crumbles of creamy goat cheese for a truly fantastic and hearty salad.

Kale Salad with citrus and roasted beets with a bowl of balsamic vinaigrette.

Inspired by the winter seasons harvest, this winter kale salad is full of color, texture and various layers of flavors.

Massaged kale is loaded with sweet bitter radicchio, sweet roasted beets and the most beautiful segments of deep hued cara cara oranges.

For added texture, lightly toasted walnuts garnish the salad for crunch and creaminess as well as crumbles of tangy and creamy goat cheese. This is quite literally, the epitome of a perfect winter salad, if I do say so myself.

Why you'll Love this Recipe

  • This winter kale salad has everything to love! Bright colors, different textures and layers of flavor!
  • Thicker kale and radicchio are robust enough to prep days in advance without wilting.
  • This kale salad utilizes the best of winter seasons produce for maximum flavor.

Ingredients

  • Dino Kale: also called lacinato kale, dino kale is more tender compared to green curly kale and is hardy enough to hold up to dressings for days without wilting.
  • Radicchio: One of my favorite winter lettuces, radicchio is a chicory leaf that is deep purple with a bitter flavor. If you enjoy the taste of bitter and looking for expand your winter greens palate, add leaves of radicchio to your salads. Radicchio is often used in Italian cuisine and I like adding some to Chopped Antipasto Salad.
  • Roasted Beets: Beets are one of my favorite ingredients to add to all sorts of salads. Beets offer sweetness and beautiful color too. Many stores have cooked beets already done, which I like to use in a pinch, but roasting your own is easy as well. To roast beets, cut large ones in half and wrap in foil. Roast the beets at 400 degrees Fahrenheit for 50-60 minutes until tender.
  • Cara Cara Orange: In the winter months, citrus is at its peak and cara cara oranges are juicier and sweeter than ever. If you prefer a less sweet citrus, use grapefruit or blood orange.
  • Walnuts: Whole walnuts are lightly toasted for crunch and slight creaminess. Other options are toasted pecans, almonds or pumpkin seeds.
  • Goat Cheese: Tangy and creamy, look for goat cheese that comes in a log, which is creamier than the crumbled options. If goat cheese isn't to your liking, substitute with crumbled feta cheese.
  • Balsamic Vinaigrette: A simple blend of olive oil, balsamic, Dijon mustard, honey and fresh cara cara orange juice.
Winter kale salad with citrus, roasted beets, goat cheese and toasted walnuts.

Make the Kale Salad

  1. Roast the Beets. Cut large beets in half and wrap in foil Place the beets in a 400 degree Fahrenheit oven and roast for 1 hour until tender and the beets are easily pierced with a knife. Once roasted, let cool, peel and chop into small cubes.
  2. Prep the Kale. Remove the stem from the kale and shred the leaves thinly. Add a tablespoon of olive oil to the kale and massage the oil into the leaves to tenderize.
  3. Make the Balsamic Vinaigrette. To a mason jar, add the olive oil, balsamic, Dijon, honey, orange juice and salt and pepper and shake to combine. Season with salt and pepper and taste for seasoning.
  4. Assemble the Salad. To a large bowl, add the massaged kale, chopped radicchio and cubed roasted beets and drizzle with enough vinaigrette to evenly coat all of the leaves and toss to combine. Add the segmented orange, toasted walnuts and goat cheese and give the salad one final toss.
Can kale salad be made ahead of time?

Yes, kale is sturdy enough to be made ahead of time and won't wilt easily. Massage some of the dressing or olive oil into the shredded kale up to 3 days in advance.

Do you need to peel beets?

You don't have to peel beets, but it will have a more appetizing texture. Once roasted, peel the beets and cut the beets into cubes for your salad.

More Salads to Try

Kale salad with roasted beets and citrus with orange segments off to the side.
Print Recipe
5 from 6 votes

Winter Kale Salad with Radicchio and Roasted Beets

This colorful winter kale salad is full of roasted beets, sweet oranges, creamy goat cheese and toasted walnuts that is tossed in a simple vinaigrette.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main, Salad
Cuisine: American
Keyword: kale salad with beets, winter kale salad
Servings: 4 servings
Calories: 584kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Kale Salad

  • 1 bunch dino kale stems removed and shredded
  • 1 tablespoon olive oil for massaging kale
  • 1 small radicchio chopped into ½ inch pieces
  • 1 large roasted beet peeled and cut into ½ inch cubes, yellow or red beets
  • 1 cara cara orange peeled and segmented
  • 1 cup toasted walnuts roughly chopped
  • 4 ounces goat cheese roughly crumbled

Balsamic Vinaigrette

US Customary - Metric

Instructions

  • Roast the Beets. Cut large beets in half and wrap in foil Place the beets in a 400 degree Fahrenheit oven and roast for 1 hour until tender and the beets can easily be pierced with a knife.
  • Once roasted, let the beets cool, then peel and chop into small cubes.
  • Prep the Kale. Remove the leaves from the stem and shred the leaves thinly. Add a tablespoon of olive oil to the kale leaves and massage the oil into the leaves to tenderize, then add to a large bowl.
  • Make the Balsamic Vinaigrette. To a mason jar, add the olive oil, balsamic vinegar, Dijon mustard, honey, orange juice and salt and pepper and shake to combine. Taste for seasoning and adjust as needed.
  • Assemble the Salad. To a kale, add the chopped radicchio and cubed roasted beets and drizzle with enough vinaigrette to evenly coat all of the leaves and toss to combine.
  • Add the segmented orange, toasted walnuts and goat cheese and give the salad one final toss and serve. Add more dressing if desired.

Video

Notes

Kale can be prepped and dressed up to 3 days in advance.
Many grocery stores have cooked beets, which makes prepping easier instead of roasting them yourself. 
When segmenting the orange, try and peel the white pith off, which can leave a bitter aftertaste. 

Nutrition

Calories: 584kcal | Carbohydrates: 17g | Protein: 11g | Fat: 55g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 24g | Cholesterol: 13mg | Sodium: 204mg | Potassium: 336mg | Fiber: 4g | Sugar: 12g | Vitamin A: 729IU | Vitamin C: 39mg | Calcium: 107mg | Iron: 2mg

Mediterranean Hummus Bowl with Fried Halloumi

· 2 Comments

Colorful, crunchy and full of bright flavors, this Mediterranean hummus bowl is full of creamy hummus, fresh chopped salad and the best bite of all, cubes of perfectly fried halloumi cheese. Have fun with the colorful toppings!

Vegetarian hummus bowls with chopped salad, roasted cauliflower and cubes of fried halloumi.

Mediterranean Hummus Bowls

These Mediterranean hummus bowls are a delicious and fun way to customize weeknight dinners. A little while ago I made Mediterranean bowls on a cooking segment on New Day Northwest and had all sorts of toppings to choose from, which makes creating a hummus bowl so much fun!

Have fun with the toppings and use what you have on hand! A few suggestions are, adding homemade falafel and a scoop of cooked quinoa or rice. Or making a chicken shawarma bowl with a drizzle of spicy zhug sauce on top of creamy avocado hummus!

and don't skimp on the creamy tahini sauce to drizzle over everything!

Why You’ll Love This Recipe

  • Hummus bowls are vegetarian, gluten free and full of bold flavors!
  • Customizable! Use pantry staples and vegetables you have on hand, such as adding quinoa or rice, roasted zucchini or eggplant.
  • Easy and quick weeknight dinner!

Hummus Bowl Ingredients

  • Hummus: To make this recipe even easier, use store bought hummus but if you feel inclined to make it yourself, here is a creamy homemade hummus recipe and for a pop of color and sweetness, roasted beet hummus recipe.
  • Roasted Cauliflower: Cut into florets and simply seasoned with sumac, turmeric and garlic.
  • Roasted Peppers: Store bought roasted peppers make this a breeze or make your own Italian style peppers flavored with garlic and oregano.
  • Chopped Salad: Israeli chopped salad has diced cucumbers and tomatoes and I like to season with mint, lemon juice and olive oil.
  • Halloumi Cheese: A semi firm cheese from Cyprus, halloumi holds up well to high heat, making it a great cheese to fry or grill.If halloumi isn't available, substitute with cubes of feta cheese.
  • Tahini Sauce: Tahini is a sesame seed paste that can be found in the same aisle as peanut butter in grocery stores. Here is a recipe to make your own tahini sauce.
Ingredients for hummus bowls, including fried halloumi, chopped salad and roasted cauliflower.

How to Make Vegetarian Hummus Bowls

  1. Season cauliflower florets with sumac, turmeric, garlic powder, salt and pepper and roast at 425 degrees until tender and slightly charred on the outside, then set aside.
  2. Fry cubes of halloumi in hot oil until golden brown on all sides, then set aside.
  3. Make the chopped salad by combining diced cucumbers, tomatoes and adding olive oil, fresh lemon juice and fresh chopped mint. Toss to combine and set aside.
  4. Make the tahini sauce by whisking together tahini, water, lemon juice, garlic, salt and pepper until the sauce is a thick and pourable consistency.
  5. Assemble the bowls by spreading a layer of hummus onto the bottom of the bowl and topping with roasted caulif, roasted lower, fried halloumi, chopped salad, roasted peppers and drizzle everything with tahini sauce.
Mediterranean hummus bowls full with roasted vegetables and drizzled with tahini sauce.
Can hummus bowls be made ahead of time?

Yes, you can assemble hummus bowls up to 3 days ahead, but leave out the fresh salads until right before serving.

Can hummus bowls be made vegan?

To make these hummus bowls vegan, omit the fried halloumi.

More Mediterranean Recipes to Try

Mediterranean hummus bowls with roasted cauliflower and chopped salad.
Print Recipe
5 from 5 votes

Hummus Bowls with Fried Halloumi

This Mediterranean hummus bowl is full of creamy hummus, chopped salad and fried halloumi cheese. Add roasted vegetables and drizzle with tahini sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: hummus bowl, Mediterranean hummus bowl
Servings: 4 servings
Calories: 713kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Hummus

Roasted Cauliflower

Tahini Sauce

Chopped Salad

  • 2 Persian cucumbers diced
  • 1 medium sized tomato diced
  • 1 tablespoon lemon juice
  • 1-2 tablespoons olive oil
  • Fresh mint leaves finely chopped
  • Fresh parsley leaves finely chopped
  • Salt and pepper to taste

Fried Halloumi

  • 8 ounces halloumi cheese cut into ½ -1 inch cubes
  • Flour for dusting
  • Avocado or vegetable oil for frying

Other Toppings

  • Red cabbage thinly sliced
  • Roasted peppers
  • Lemon wedges for serving
  • Pita bread
US Customary - Metric

Instructions

For the Hummus

  • To a food processor, add the chickpeas, tahini, chopped garlic, lemon juice, olive oil the spices and ¼ cup ice cold water with 1-2 ice cubes.
  • Puree for several minutes until smooth and there are not large pieces of chickpeas left.
  • Use a spatula to scrape down the sides of the food processor as needed and continue pureeing until smooth.
  • Taste for seasoning and adjust as needed. If the hummus is too thick, add a little more ice cold water as needed.

For the Cauliflower

  • Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with foil.
  • Add cauliflower florets and season with spices and drizzle with olive oil and toss to combine.
  • Roast the cauliflower for 25-30 minutes until tender and slightly charred.

For the Fried Halloumi

  • Dry the halloumi cubes with paper towels and lightly dredge in flour.
  • Bring a skillet up to medium-high heat and add enough oil to coat the bottom. Fry the halloumi cubes for 2-3 minutes per side until golden brown on all sides. Then remove to a paper towel lined plate to drain.
  • For the Chopped Salad
  • To a bowl, add the chopped cucumber, tomato, fresh herbs, olive oil, lemon juice, salt and pepper and toss to combine.

For the Tahini Sauce

  • To a small food processor, add tahini, water, garlic, lemon juice and salt and pepper and blend until smooth and creamy. You can also whisk in a bowl until smooth and pourable.

Assemble the Bowls

  • Spread a layer of hummus onto the bottom of a wide bowl and top with roasted cauliflower, fried halloumi, chopped salad, cabbage, roasted peppers and drizzle with tahini sauce.
  • Serve with pita bread and lemon wedges for garnish.

Video

Notes

  • To make this even easier, use store bought ingredients such as hummus and roasted peppers. 
  • Bowls can be assembled 3 days in advance, but leave the salad until right before serving. 

Nutrition

Calories: 713kcal | Carbohydrates: 25g | Protein: 26g | Fat: 60g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 26g | Sodium: 1279mg | Potassium: 859mg | Fiber: 7g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 81mg | Calcium: 700mg | Iron: 4mg

Bolognese Pizza

· 2 Comments

Decadent and flavorful, this Bolognese Pizza is made with a delicious bolognese sauce that is seasoned with dried herbs, red wine and ground sausage. Spread the ragu onto pizza dough and finish with a healthy grating of Parmesan cheese and fresh basil, for a truly delicious take on pizza.

This bolognese pizza is the perfect use for leftover bolognese sauce. Because I know, whenever I make a batch of this delicious sauce, it's never a small batch.

The thick sauce is a nice upgrade from a more traditional marinara sauce and because there is so much deep flavor in the bolognese, there's not much more you need to add to the pizza. For another wonderful pizza combination, try my Spinach Feta Pizza.

A healthy sprinkle of shredded mozzarella and freshly grated Parmesan cheese is all you need to finish the pizza!

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Bolognese Sauce

A traditional bolognese sauce is a robust and flavorful tomato based meat sauce and has a few key elements that make it a true bolognese.

The mirepoix, including carrots, celery and onion are finely chopped and sauteed to sweeten and thicken the sauce. And a splash of milk gives the sauce a slight creaminess.

The ground meats can vary from ground beef to ground pork or sausage as well as using a combination for more flavor.

And for a spicier and slightly different take on bolognese, check out this chorizo bolognese.

Here is a great White Pizza you need to try Squash Blossom Pizza with Burrata. Be on the Lookout for Squash Blossoms they are only available for a short time during the summer.

Why You’ll Love This Recipe

  • Perfect use for leftover bolognese sauce.
  • The bolognese sauce is incredibly flavorful, thanks to the seasoned ground sausage, dried herbs and reduced red wine.
  • The thicker sauce gives the pizza a richer flavor without being too heavy.
  • Uses easily available ingredients, such as dried herbs, milk and ground sausage.

Ingredients

  • Vegetables: A mirepoix is a mix of carrots, onion and celery that are finely diced and give the sauce structure and a slight sweetness. Make sure the vegetables are finely diced or use a food processor to chop finely.
  • Tomato Paste: This gives the sauce a touch of sweetness. Saute the tomato paste into the oil to really open up the flavors.
  • Dried Oregano: Substitute 3-4 sprigs of fresh oregano if dried isn't available. Remove from the stems and chop the leaves.
  • Italian Sausage: I like using a spicy Italian sausage but if you don't like spice, use a sweet mild Italian sausage.
  • Ground Beef: 80/20 is the prefered ratio and cooks down with the seasoned ground sausage.
  • Red Wine: Use a drier red wine such as Cabernet or Chianti.
  • Milk: This is what gives the bolognese sauce a fantastic creaminess. The milk is added after the wine and reduces, making the sauce incredibly creamy.
  • Canned Tomatoes: Canned diced tomatoes are used in this recipe but crushed or pureed would work great as well.
  • Pizza Dough: Leave the pizza dough at room temperature for at least 30 minutes so it's easier to roll out. This recipe will also work on a gluten free pizza crust as well!
  • Cheeses: Shredded mozzarella and grated Parmesan cheese. Other cheeses suggestions are fontina cheese and Pecorino, which I add to my cheese calzone recipe!

Make the Sauce and Pizza

The recipe is making the sauce. Once you have the sauce done, the rest of the pizza assembly is a breeze. This is a great pizza recipe to make when you have leftover bolognese sauce from the day before.

Bolognese Sauce

  1. Drizzle a Dutch oven or pot with olive oil and bring up to medium heat and add the chopped carrots, celery and onion and sauté until softened, about 4-5 minutes. Then add the garlic and sauté for another minute until fragrant.
  2. Stir the tomato paste in and dried oregano and saute for another minute.
  3. Add the ground sausage and ground beef and use a sturdy spatula to break up the meat and continue cooking until caramelized.
  4. Pour the red wine in and use a sturdy spatula to scrape any meaty bite from the bottom and allow the wine to reduce for 1-2 minutes.
  5. Once the wine is reduced, pour the milk in and let reduce for another 1-2 minutes.
  6. Add the diced tomatoes and season with salt and pepper. Give the sauce a good stir and let simmer for 20-30 minutes until thickened.
Stir the chopped carrots. celery and onion together in a dutch oven.
Saute the chopped vegetables until softened.
Add ground beef and pork and use a sturdy spoon to break up the meat.
Pour red wine into the meat mixture and let wine reduce.
Add milk to the meat mixture and reduce.
Add canned chopped tomatoes to the bolognese mixture.

Bolognese Pizza

  1. Preheat the oven to 500 degrees Fahrenheit and roll out each of the pizza doughs to a 10-12 inch circle.
  2. Once the sauce has thickened, spread ½- ¾ cup worth of sauce onto the dough and top with shredded mozzarella cheese.
  3. Place the pizza onto a pizza stone or baking sheet and cook the pizza until the crust is perfectly golden brown and cheese has melted, about 7-8. Minutes.
  4. Once done, remove from the oven and finish with grated Parmesan cheese and fresh basil.
Continue cooking the bolognese sauce until sauce has thickened and reduced.
Cook the bolognese sauce until thickened.
Stretch out the pizza dough to a 10 inch circle.
Spread bolognese sauce onto the pizza dough.
Top the bolognese pizza with shredded mozzarella cheese.
Cook the bolognese pizza until crust is golden and cheese has melted.
What is the difference between meat sauce and bolognese?

Bolognese sauce is a thicker and creamier tomato based sauce with the addition of milk and finely chopped vegetables. Meat sauce, on the other hand is a tomato based sauce with ground beef.

Can you make bolognese sauce ahead of time?

Bolognese sauce is even better when made ahead and can be made up to 3 days ahead. As the sauce sits, it takes on even more flavors.

More Pizza Recipes To Try

Print Recipe
5 from 6 votes

Bolognese Pizza

This Bolognese Pizza is made with a flavorful bolognese sauce that is spread onto onto pizza dough and finished with mozzarella and Parmesan cheese.
Prep Time20 minutes
Cook Time50 minutes
Pizza Dough Resting30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Italian
Keyword: bolognese pizza, bolognese sauce
Servings: 8 servings
Calories: 505kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

Bolognese Sauce

Pizza

  • 1 pound pizza dough cut in half
  • 8 ounces shredded mozzarella cheese
  • Fresh basil for garnish
  • Grated Parmesan cheese for garnish
US Customary - Metric

Instructions

Bolognese Sauce

  • Drizzle a Dutch oven or pot with olive oil and bring up to medium heat.
  • Add chopped carrots, celery and onion and sauté until softened, about 4-5 minutes. Then add the garlic and sauté for another minute until fragrant.
  • Stir the tomato paste in and dried oregano and saute for another minute.
  • Add the ground sausage and ground beef and use a sturdy spatula to break up the meat and continue cooking until caramelized.
  • Pour the red wine in and use a sturdy spatula to scrape any meaty bite from the bottom and allow the wine to reduce for 1-2 minutes.
  • Once the wine is reduced, pour the milk in and let reduce for another 1-2 minutes.
  • Add the diced tomatoes and season with salt and pepper. Give the sauce a good stir and let simmer for 20-30 minutes until thickened.

Bolognese Pizza

  • Meanwhile, preheat the oven to 500 degrees Fahrenheit and roll out each of the pizza doughs to a 10-12 inch circle.
  • Once the sauce has thickened, spread ½-¾ cup worth of sauce onto the dough and top with shredded mozzarella cheese.
  • Place the pizza onto a pizza stone or baking sheet and cook the pizza until the crust is perfectly golden brown and cheese has melted, about 7-8. Minutes.
  • Once done, remove from the oven and finish with grated Parmesan cheese and fresh basil.

Video

Notes

Bolognese sauce can be made up to 3 days in advance. 
Use a combination of meats, such as ground beef and pork or ground sausage and ground turkey.
Let the pizza dough rest at room temperature for at least 30 minutes, this will help it roll out easily.
Yields 2 medium sized pizzas, 8-10 servings

Nutrition

Calories: 505kcal | Carbohydrates: 37g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 1302mg | Potassium: 536mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2955IU | Vitamin C: 13mg | Calcium: 223mg | Iron: 4mg

Creamy Homemade Hummus

· 3 Comments

There is nothing quite like a well made hummus. This homemade hummus has simple ingredients and is made incredibly creamy and flavorful, with nutty tahini, fresh lemon juice and my personal touch, a dash of warm cumin and paprika.

Homemade chickpea hummus is spread onto a round plate ad garnished with olive oil, fresh herbs and paprika and served with torn pita bread.

Homemade Hummus

We are going back to basics with a creamy, homemade hummus recipe. I'd like to think that homemade hummus should be a "back pocket" recipe. One of those recipes that you can throw together at the drop of a hat with pantry staples you have on hand. Speaking of things to have on hand, here is my Must Have Kitchen Items.

There is nothing quite like the simplicity of a homemade hummus. I like to keep it simple and serve it with warmed pita bread or as a base for chicken shawarma skewers.

For a party, I'll make a double batch of loaded hummus and top it with feta cheese, chopped salad, sumac and olive oil. It's always party favorite! For another wonderful dip, try my Bread Dipping Oil with Fresh Herbs.

Ingredients

  • Canned Chickpeas: Instead of using dried chickpeas, canned chickpeas work very well for an easy homemade hummus. If you have the time, remove the peels from the chickpeas to make the hummus even smoother.
  • Tahini: Tahini is sesame seed paste and can usually be found in the same aisle as peanut butter at the grocery store. Tahini can have a layer of oil that sits on the top, like natural peanut butter, so take the time to give it a good stir before using.
  • Fresh Garlic
  • Fresh Lemon Juice
  • Spices: I like adding a touch of cumin and smoked paprika to give the hummus a bit of warmth.
  • Olive Oil: This is the time to use a good quality extra virgin olive oil to drizzle on top of the hummus.

How to Make Homemade Hummus

  1. Drain and rinse the canned chickpeas and remove the peels off the chickpeas.
  2. To a food processor, add the chickpeas, tahini, chopped garlic, olive oil, lemon juice, the spices and ¼ cup ice cold water with 1-2 ice cubes.
  3. Puree for several minutes until smooth and there are not large pieces of chickpeas left.
  4. Use a spatula to scrape down the sides of the food processor as needed and continue pureeing until smooth.
  5. Taste for seasoning and adjust as needed. If the hummus is too thick, add a little more ice cold water as needed.
  6. Spread hummus onto a plate making a well in the center with the back of the spoon. Drizzle with olive oil and garnish with a sprinkle of paprika and chopped parsley.

Tips on Making Creamy Hummus

There are a few things you can do to make creamy hummus.

  • Boil the canned chickpeas for 15-20 minutes.
  • Remove the peels from the chickpeas.
  • Add ice cold water and ice cubes when blending the hummus. The ice works with the tahini to make the hummus incredibly creamy.
  • Keep pureeing! Use a food processor and blend for a while to get the hummus really creamy.
Creamy homemade hummus is drizzled with olive oil and garnished with a sprinkle of fresh parsley and paprika.
How long does homemade hummus last?

Homemade hummus can last up to 5 days in a sealed container and placed in the refrigerator.

How to Serve Hummus

Serve hummus at room temperature for maximum flavor.

Spread hummus on a platter and top with Israeli chopped salad and serve with homemade pita bread.

Serve hummus with shish tawook and heirloom fattoush salad.

Easy and creamy homemade hummus is garnished with olive oil and sprinkle of paprika on top.
Print Recipe
5 from 5 votes

Creamy Home-Made Hummus

This is the only way to make homemade hummus, incredibly creamy and made the classic way with nutty tahini, fresh lemon juice and a good amount of garlic.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Mezze, Snack
Cuisine: Mediterranean
Keyword: creamy hummus, homemade hummus
Servings: 4 servings
Calories: 213kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

US Customary - Metric

Instructions

  • Drain and rinse the canned chickpeas and remove the peels off the chickpeas.
  • To a food processor, add the chickpeas, tahini, chopped garlic, lemon juice, olive oil the spices and ¼ cup ice cold water with 1-2 ice cubes.
  • Puree for several minutes until smooth and there are not large pieces of chickpeas left.
  • Use a spatula to scrape down the sides of the food processor as needed and continue pureeing until smooth.
  • Taste for seasoning and adjust as needed. If the hummus is too thick, add a little more ice cold water as needed.
  • Spread hummus onto a plate making a well in the center with the back of the spoon. Drizzle with olive oil and garnish with a sprinkle of paprika and chopped parsley.

Video

Notes

For a creamy hummus, remove the peels from the chickpeas and boil for 15 minutes. 
Always taste for seasoning and adjust as needed, more tahini? more lemon, etc. 
Serve hummus at room temperature for the best flavor. 

Nutrition

Calories: 213kcal | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Sodium: 13mg | Potassium: 158mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

Easy Baked Feta Appetizer

· 2 Comments

Warm and creamy, this easy baked feta appetizer comes together in minutes and uses a handful of everyday ingredients. This simple Mediterranean mezze is made with tangy feta cheese that is roasted with sweet cherry tomatoes and buttery castelvetrano olives.

Bake feta in olive oil with cherry tomatoes and olives and serve with slices of crostini.

I have an effortlessly and delicious Mediterranean appetizer that uses just a few ingredients! For another great Feta appetizer try my Phyllo Feta Rolls with Honey or my Caramelized Onion Dip.

Creamy and salty feta is roasted with fresh herbs, buttery castelvetrano olives and sweet cherry tomatoes in a rich and fruity olive oil. For another quick impressive appetizer, try my Pan Con Tomate with Jamón.

The baked feta slowly softens and becomes creamy and perfectly spreadable onto crostini. Then drizzle the infused olive oil on top for a perfect bite! For a great appetizer that is going to impress your guests, try my Steak crostini.

This easy feta appetizer is fantastic served alongside other Mediterranean mezze such as vegetarian stuffed grape leaves and roasted beet hummus.

Why You'll Love This Baked Feta Appetizer

  • This recipe has simple ingredients! All you need is a block of feta, cherry tomatoes, olives and olive oil.
  • Baked feta gently melts and becomes perfectly spreadable!
  • As the feta bakes with the sweet tomatoes and olives, the oil infuses and is full of flavor!
  • This is a versatile recipe! Use other olives sich as Kalamata or other herbs such as basil or rosemary.

Ingredients

  • Feta Cheese: Use a block of feta cheese in brine, which will be creamier than the crumbled options. And look for a sheep's milk feta which will have a more tangy flavor. If you are looking for a mild feta, you can also look for cows milk feta, which will be milder.
  • Cherry Tomatoes: Sweet cherry tomatoes soften beautifully as they roast with the feta. If fresh cherry tomatoes aren't available, substitute with sun-dried tomatoes.
  • Olives: Pitted castelvetrano olives are mild and buttery, but if you prefer more of a punch, look for briner Kalamata olives.
  • Olive Oil: Use a good quality extra virgin olive oil, such as this Italian extra virgin olive oil.
  • Fresh Thyme: A few sprigs is all you need and other substitutions are fresh rosemary, basil or oregano.

How to Make Baked Feta

  1. Place the block of feta in the center of a small-medium baking dish or mini cast iron skillet and scatter cherry tomatoes and olives around the feta.
  2. Pour olive oil on top of the feta and top with fresh thyme leaves.
  3. Bake the feta at 400 degrees Fahrenheit for 20 minutes until tomatoes are softened.
  4. Let the feta cool slightly, then serve with crostini.
Place block of feta in a small baking dish and drizzle with olive oil, fresh thyme, cherry tomatoes and olives.

Recipe Variations

  • Substitute Sun-dried tomatoes for the fresh tomatoes.
  • Add chipped bell peppers.
  • Use ½ teaspoon of dried oregano or dried thyme.
  • Add lemon zest or orange zest.
  • Add 1-2 tablespoons of balsamic vinegar for a touch of sweetness.
Does feta cheese melt in the oven?

Feta will gently soften when it is baked, but won't melt completely. To keep the moisture in tact, bake the feta with olive oil to keep it creamy and spreadable.

Can I make baked feta appetizer ahead of time?

Yes, assemble the feta up to 2 days in advance and place in the oven 20 minutes before you're ready to serve.

More Easy Appetizers to Try

Serve baked feta with crostini on a platter.
Print Recipe
5 from 5 votes

Baked Feta Appetizer with Cherry Tomatoes and Olives

This easy baked feta appetizer comes together in minutes! Feta is baked with cherry tomatoes, castelvetrano olives and served with crostini.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Mezze
Cuisine: Mediterranean
Keyword: baked feta appetizer, easy baked feta
Servings: 4 servings
Calories: 328kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre-heat the oven to 400 degrees Fahrenheit.
  • Place the block of feta in the center of a medium sized baking and scatter cherry tomatoes and olives around the feta.
  • Pour olive oil on top of the feta and top with fresh thyme leaves.
  • Bake the feta at 400 degrees Fahrenheit for 20 minutes until tomatoes are softened.
  • Let the feta cool slightly, then serve with crostini.

Video

Notes

Look for a block of feta that is packed in brine, which will be nice and creamy. 
If fresh herbs aren't available, substitute with ½ teaspoon of dried thyme or dried oregano. 

Nutrition

Calories: 328kcal | Carbohydrates: 2g | Protein: 4g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 25mg | Sodium: 420mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 1mg

Chilled Seafood Platter

· 2 Comments

A chilled seafood platter is striking, flavorful and impressive enough to serve for any celebration. Fill the seafood platter with loads of fresh seafood, including steamed mussels and clams, shucked oysters, King crab legs and more!

Chilled seafood platter with shrimp, clams, oysters and mussels.

Full of fresh seafood, this chilled seafood platter is impressive and simple enough to serve for any special occasion!

Seafood and shellfish in particular, are one of our favorite proteins to cook. Steamed clams take minutes to cook up and there is nothing more delicious than a perfectly seared ahi tuna.

This chilled seafood platter is abundant and striking. Use whatever fresh seafood is fresh and available and have fun with the variety! Featured on this platter are crab legs and lobster tail, shucked oysters, seared tuna, large shrimp, steamed mussels and clams and served alongside several dipping sauce or make this all purpose seafood sauce for dipping!

Ingredients

  • Crab Legs: King Crab legs are used in this platter but smaller snow crab claws would work great as well. Use a crab cracker and scissors to cut through the thick shell to make it easier to open.
  • Mussels: Scrub the outside of each mussel with a Shellfish scrubber or something similar and remove the fibrous "beard" off each mussel. There is a more detailed tutorial on cleaning mussels in my mussels mariniere recipe. Once they are cleaned, mussels cook in less than 10 minutes.
  • Clams: Once you bring the clams home, submerge them in ice cold water, this will help the clam spit out any sand. Use a small brush or towel to clean each clam before steaming.
  • Ahi Tuna: Ahi is the same protein used in poke and can be eaten raw or seared. Tuna is often found frozen in stores.
  • Lobster Tail: Many seafood sections in grocery stores will have lobster tails steamed and cooked already, which makes it incredibly easy. If buying raw, steam, grill or boil the lobster tail and chill for the platter.
  • Shrimp: Look for large shrimp with a count size of 31/40. Meaning, that there are 31-40 shrimp per pound.
  • Oysters: Oysters should be bought fresh and eaten the same day. Many seafood departments in stores or seafood markets will even shuck the oysters for you. Some favorites are kumamoto oysters and blue point oysters.
  • Cocktail Sauce: A good quality cocktail sauce with horseradish is great to serve with the shrimp and crab.
  • Mignonette: This is a quick and bright vinegar sauce that pairs well with the oysters.
  • Oyster Sauce: Mix oyster sauce with soy sauce and honey and ginger and serve alongside the seared tuna.
  • Save the Shells from this platter: Make your own Simple Homemade Seafood Stock get more flavor and stop spending on store bought Stock.
Seared tuna is layed out on a chilled seafood platter along with shrimp, clams, oysters and crab legs.

Choosing and Buying Seafood

When buying seafood, it should smell fresh like the sea and not have any "fishy smell".

Clams and mussels should be alive and kept on ice. Discard any broken clams and mussels with broken shells or ones that do not open. Here is a detailed guide on how to clean clams to get all the sand out.

Unless you live in a tropical place, such as Hawaii, you will most likely find tuna already frozen, which is exactly what you want. Some packages may say "sushi grade" tuna as well.

Assemble the Seafood Platter

Cook the Seafood

  1. Steam the cleaned mussels and clams in a small pot with a splash of white wine. Cover the pot and cook until the shells just open up, anywhere from 6-8 minutes. Then chill until ready to serve.
  2. Boil the shrimp in a small pot with water, a squeeze of fresh lemon juice, salt and pepper. Cook shrimp until just cooked through and turn pink, about 3-5 minutes. Then remove and chill until ready to serve.
  3. Sear the tuna in a hot skillet that is drizzled with avocado or vegetable oil. Sear on all sides for 1-2 minutes until a deep crust forms, but is still raw in the center. Remove the tuna and let cool for a minute, then slice into thin slices.
  4. Cut the uncooked lobster tails in half and steam, grill or broil the lobster tails until just cooked through. Then chill until ready to serve.

Make the Sauces

  1. Mix the cocktail sauce with 1 teaspoon of horseradish or more if you like it spicier.
  2. For the mignonette, add finely diced shallot of a bowl along with white vinegar, rice vinegar, black pepper and a pinch of sugar and stir to combine. Set aside until ready to serve.
  3. For the oyster sauce, add oyster sauce to a bowl along with soy sauce, fresh ginger, and a touch of honey. Stir to combine and set aside until ready to serve.

Arrange the Seafood Platter

  1. Add crushed ice to a wide platter and sprinkle the ice with Kosher salt, this will help prevent the ice from melting too quickly.
  2. Arrange the seafood onto the platter, making sure all of the seafood touches the ice to keep cold.
  3. Nestle in lemon wedges and serve with accompanied sauces on the side.
Can a seafood platter be made ahead of time?

Seafood is best bought and served the same day. However, you can cook and chill the seafood earlier in the day and chill for a few hours before serving.

Recipe Tips

  • Mussels and clams can be cooked together in the same pot.
  • Many stores will have pre-cooked lobster tails and crab legs.
  • Ahi tuna is often sold in blocks frozen. Thaw before cooking.
  • Sprinkle Kosher salt liberally over the crushed ice on the platter, this will help the ice from melting quickly.

More Seafood Recipes to Try

Cold seafood platter with assorted seafood including oysters, mussels, steamed clams and seared tuna.

More appetizer inspiration

Assemble the best seafood platter with chilled clams, oysters, seared tuna and crab legs.
Print Recipe
5 from 5 votes

Chilled Seafood Platter

Chilled seafood platte full of fresh seafood, including steamed mussels and clams, shucked oysters, King crab legs and more!
Prep Time10 minutes
Cook Time10 minutes
Chilling1 hour
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: American
Keyword: chilled seafood platter, seafood platter
Servings: 4 servings
Calories: 381kcal
Author: Samantha Ferraro
Cost: $20

Equipment

  • Shellfish Crackers

Ingredients

Seafood

  • 1 pound mussels
  • 1 pound clams
  • ½ cup white wine
  • 4 shucked oysters
  • 4-8 large shrimp
  • ½ cup water
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 1 pound ahi tuna
  • 1 tablespoon avocado oil
  • 2 lobster tails cut in half
  • 2-4 cooked king crab legs
  • 1 lemon cut into wedges, for serving

Cocktail Sauce

  • ½ cup cocktail sauce
  • 1 teaspoon horseradish

Mignonette

Oyster Sauce

US Customary - Metric

Instructions

Cook the Seafood

  • Steam the cleaned mussels and clams in a small pot with a splash of white wine. Cove the pot and cook until the shells just open up, anywhere from 6-8 minutes. Then chill until ready to serve.
  • Boil the shrimp in a small pot with water, a squeeze of fresh lemon juice, salt and pepper. Cook the shrimp until just cooked through and turn pink, about 3-5 minutes. Then remove and chill until ready to serve.
  • Sear the tuna in a hot skillet that is drizzled with avocado or vegetable oil. Sear on all sides for 1-2 minutes until a deep crust forms, but is still raw in the center. Remove and let cool for a minute, then slice into thin slices.
  • Cut the uncooked lobster tails in half and steam, grill or broil the lobster tails until just cooked through, anywhere from 5-8 minutes. Then chill until ready to serve.

Make the Sauces

  • Mix the cocktail sauce with 1 teaspoon of horseradish or more if you like it spicier.
  • For the mignonette, add finely diced shallot of a bowl along with white vinegar, rice vinegar, black pepper and a pinch of sugar and stir to combine. Set aside until ready to serve.
  • For the oyster sauce, add oyster sauce to a bowl along with soy sauce, fresh ginger, sriracha and a touch of honey.
  • Stir to combine and set aside until ready to serve.

Arrange the Seafood Platter

  • Add crushed ice to a wide platter and sprinkle the ice with Kosher salt, this will help prevent the ice from melting too quickly.
  • Arrange the seafood onto the platter, making sure all of the seafood is touch the ice to keep cold.
  • Nestle in lemon wedges and serve with accompanied sauces on the side.

Notes

  • Mussels and clams can be cooked together in the same pot.
  • Many stores will have pre-cooked lobster tails and crab legs.
  • Ahi tuna is often sold in blocks frozen. Thaw before cooking.
  • Sprinkle Kosher salt liberally over the crushed ice on the platter, this will help the ice from melting quickly.

Nutrition

Calories: 381kcal | Carbohydrates: 13g | Protein: 45g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 1355mg | Potassium: 675mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2663IU | Vitamin C: 21mg | Calcium: 94mg | Iron: 4mg

Braised Sweet and Sour Brisket

· 6 Comments

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

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

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

For the perfect pairing try my Celery Root Latkes or go classic with Mom's Crispy Potato Latkes. For a sweet finish to this classic Brisket try my Italian Rainbow Cookie Hamantaschen.

Sweet and Sour Brisket

This sweet and sour brisket takes strong inspiration from my mom's sweet and sour sauce and the results are melt in your mouth delicious!

The braised brisket is cooked low and slow and makes for a fantastic main course to any holiday celebrations. I would suggest serving sweet and sour brisket alongside crispy potato latkes for Hanukkah with a nice fresh shredded kale salad on the side or with lemony matzo ball soup as a first course.

If you're looking for a more savory brisket, check out my slow cooker red wine brisket.

Let's Talk Brisket

Brisket is a good hunk of beef that usually ranges anywhere from 3 pounds up to 6 or even 8 pounds. There are different cuts of brisket where you can buy a whole brisket or different cuts of the brisket. For more info on cuts and butchery, check out WA State Beef Commission.

  • Flat Cut: Also called the first cut, the flat cut is what is used in this Jewish style brisket. The flat cut has a layer of fat on one side and not a lot of inter-muscular fat, which means it needs a good long low and slow braise in a sauce to keep the meat tender.
  • Point Cut: The other part of the brisket, called the point or the "second cut", has more inter-muscular fat, which over all is more flavor, but may not slice as nicely as the flat cut.
Cooked braised brisket in a large dutch oven served in a sweet and sour tomato sauce.

Ingredients

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

How To Make Sweet and Sour Brisket

Sear the Brisket

  1. Dry the brisket very well with paper towels and season liberally with salt and pepper on all sides.
  2. Bring a wide dutch oven over medium-high heat and drizzle with olive oil.
  3. Once the oil is hot, sear the brisket on all sides until a deep crust forms on the meat. This is creating fond and the initial layer of flavor. Once seared, remove the brisket and set aside.
Dry the brisket well with paper towels and season with salt and pepper on all sides.
Drizzle a wide dutch oven with oil and sear the brisket.
Sear the brisket in the dutch oven on all sides until a deep crust forms.
Sear the brisket on all sides, including the ends so a deep crust forms.
Remove seared brisket to a cutting board while you saute the aromatics.

Make the Sauce and Braise the Brisket

  1. To the dutch oven, drizzle more oil if needed and add sliced onions. Saute the onions until just softened, about 2-3 minutes,
  2. Stir the paprika and tomato paste in and saute for another 30 seconds. Pour the red wine and use a sturdy spatula to scrape up any meaty bits from the bottom of the dutch oven. Reduce wine and continue cooking for another 2-3 minutes until thickened. Place the brisket back into the dutch oven, fat side up.
  3. In another bowl, add the tomato sauce, beef stock, a few dashes of Worcestershire sauce, brown sugar and lemon juice and mix until combined. Pour the mixture over and around the brisket.
  4. Bring the sauce up to a boil, cover, then place in 300 degree Fahrenheit oven for 3-3 ½ hours until the brisket is fork tender and sauce has thickened.
  5. Once done, remove the cooked brisket from the dutch oven and place on a cutting board. Let the brisket rest for at least 10 minutes, then slice the brisket, across the grain.
  6. Place the sliced brisket back in the sauce and use a spoon to baste the sauce onto the brisket.
  7. Garnish with fresh chopped herbs, if desired and serve.
  8. If you have any leftovers, and that's a BIG IF, you can make my Brisket Tacos with Pickled Onions or my Brisket Empanadas with Passion Fruit Chimichurri.
Saute sliced onions in the same dutch oven for a few minutes to soften.
Add tomato paste to onions and saute so the tomato paste breaks up.
Reduce the red wine until thickened.
Add the seared brisket back into the dutch oven with the reduced wine sauce.
After the brisket is cooked, it will shrink a bit and sauce will reduce.

Brisket Making Tips

  • Take the brisket out of the refrigerator at least 30 minutes before cooking, so get the chill off and so the meat can come to room temperature.
  • Make sure to dry the brisket very well with paper towels so it gets a good sear.
  • Take the time to sear the brisket on all sides to create and initial layer of flavor.
  • Don't remove any of the fat from the brisket. The first cut needs the fat to keep it tender. After the brisket is cooked, you can skim away fat from the sauce if needed.
  • Don't overcook the brisket. Just cook until you can easily pierce the brisket with a fork and it releases easily, then slice the brisket.
Can I make braised brisket ahead of time?

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

More Jewish Recipes to Try

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

Sweet and Sour Braised Brisket

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

Equipment

Ingredients

US Customary - Metric

Instructions

  • Dry the brisket very well with paper towels and season liberally with salt and pepper on all sides.
  • Bring a wide dutch oven over medium-high heat and drizzle with olive oil.
  • Once the oil is hot, sear the brisket on all sides until a deep crust forms on the meat. This is creating fond and the initial layer of flavor. Once seared, remove the brisket and set aside.
  • To the dutch oven, drizzle more oil if needed and add sliced onions. Saute the onions until just softened, about 2-3 minutes,
  • Stir the paprika and tomato paste in and saute for another 30 seconds. Pour the red wine and use a sturdy spatula to scrape up any meaty bits from the bottom of the dutch oven. Reduce wine and continue cooking for another 2-3 minutes until thickened.
  • Place the brisket back into the dutch oven, fat side up.
  • In another bowl, add the tomato sauce, beef stock, worstechire sauce, brown sugar and lemon juice and mix until combined. Pour the mixture over and around the brisket.
  • Bring the sauce up to a boil, cover, then place in 300 degree Fahrenheit oven for 3-3 ½ hours until the brisket is fork tender and sauce has thickened.
  • Once done, remove the cooked brisket from the dutch oven and place on a cutting board. Let the brisket rest for at least 10 minutes, then slice the brisket, across the grain.
  • Place the sliced brisket back in the sauce and use a spoon to baste the sauce onto the brisket.
  • Garnish with fresh chopped herbs and serve.

Video

Notes

  • Take the brisket out of the refrigerator at least 30 minutes before cooking, so get the chill off and so the meat can come to room temperature.
  • Make sure to dry the brisket very well with paper towels so it gets a good sear.
  • Take the time to sear the brisket on all sides to create and initial layer of flavor.
  • Don't remove any of the fat from the brisket. The first cut needs the fat to keep it tender. After the brisket is cooked, you can skim away fat from the sauce if needed.
  • Don't overcook the brisket. Just cook until you can easily pierce the brisket with a fork and it releases easily, then slice the brisket.
  • For more wonderful beef recipes, try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.

Nutrition

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