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Roast Chicken with Fennel and Citrus

· 20 Comments

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

Citrus chicken with fennel and fresh thyme.
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About This Recipe

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

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

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

Recipe Highlights

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

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

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

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

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

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

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

📍 Recipe Tips

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

Recipe FAQs

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

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

Can fresh turmeric be used instead of ground turmeric?

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

Serving Suggestions

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

More Chicken Recipes to Try

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

Roasted chicken with turmeric, fennel and citrus.
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4.95 from 20 votes

Roast Chicken with Fennel and Citrus

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

Equipment

Ingredients

Marinade

Roast Chicken

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

Instructions

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

Notes

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

Nutrition

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

Vegetarian Pasta Fagioli

· 24 Comments

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

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

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

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

📋 Ingredients

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

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

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

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

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

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

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

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

Add kidney beans and white beans to the vegetables.

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

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

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

Add the small shaped pasta directly to the simmering soup.

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

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

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

📍 Recipe Tips and Cooking Variations

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

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

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

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

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

Recipe FAQs

Can pasta fagioli be made ahead of time?

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

Can vegetarian pasta fagioli be made gluten free?

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

Can you freeze pasta fagioli?

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

Serving Suggestions

More Vegetarian Pasta Recipes

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

Vegetarian Pasta Fagioli

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

Equipment

Ingredients

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Savory Pumpkin Chili

· 13 Comments

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

Pumpkin chili with squash and ground beef.
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About This Recipe

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

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

Recipe Highlights

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

⏲️ Instructions

Saute chopped onion and garlic until lightly caramelized and fragrant.

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

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

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

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

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

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

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

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

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

📍 Recipe Tips

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

Recipe FAQs

Can pumpkin chili be made ahead of time?

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

Can pumpkin chili be made vegan?

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

Serving Suggestions

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

More Comforting Recipes

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

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

Savory Pumpkin Beer Chili

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

 

Steak Marsala with Mushrooms

· 2 Comments

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

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

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

Saute sliced mushrooms in butter until caramelized.

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

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

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

Add cream and butter to the sautéed mushrooms.

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

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

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

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

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

📍 Recipe Tips

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

Recipe FAQs

What does Marsala wine taste like?

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

Can steak marsala be made ahead of time?

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

Serving Suggestions

More Steak Recipes

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

Steak marsala with mushrooms and herbs.
Print Recipe
5 from 6 votes

Steak Marsala

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

Equipment

Ingredients

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Pear Tart Tatin with Puff Pastry

· 11 Comments

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

Puff pastry pear tart tatin with vanilla.
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About This Recipe

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

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

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

Recipe Highlights

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

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

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

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

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

Vanilla flavored pear tart tatin with puff pastry.

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

📍 Recipe Tips

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

Recipe FAQs

Can pear tart tatin be made in advance?

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

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

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

More Dessert Recipes

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Pear tart tatin with puff pastry.
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5 from 13 votes

Pear Tart Tatin with Puff Pastry

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Spanish Chicken Stew

· 11 Comments

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

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

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

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

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

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

Recipe Highlights

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

Saute chopped garlic with the peppers and onions.

Step 3: Add chopped garlic and continue sauteing for another minute.

Saute the spices and tomato paste with the sauteed peppers and onions.

Step 4: Add tomato paste and smoked paprika (or merken) and stir everything together, until color deepens, for another minute.

Add the seared chicken to the tomato and stock mixture.

Step 5: Pour in the tomato sauce and chicken stock and nestle the seared chicken pieces back in, with any accumulated juices.

Add pimento stuffed olives and herbs to the chicken stew.

Step 6: Scatter the baby potatoes and pimento stuffed olives around the chicken stew and nestle in fresh parsley and bay leaves.

Cook the Spanish chicken stew until the chicken is cooked through and sauce has thickened, about 25 minutes.

Step 7: Bring the Spanish chicken stew up to a strong simmer and cover the Dutch oven, leaving a small opening. Continue cooking for 25-30 minutes until chicken is cooked through and tender and sauce has thickened.

How to Make Spanish Chicken Stew (Video)

📍 Recipe Tips

  • Dry the Chicken: Before seasoning the chicken, use paper towels and pat the chicken dry very well. This will help the seasonings stick to the meat and achieve a golden brown sear.
  • Sazon Seasoning: You can find sazon seasoning packets in most grocery stores, but you can also make your own by combining garlic powder, cumin, coriander, achiote powder, and salt. Here is my homemade sazon recipe.
  • Simmering Time: Both chicken thighs and drumsticks will cook in 30 miutes, but increase the cooking time if using larger pieces of chicken such as chicken breast or chicken quarters.
Chicken stew with potatoes and olives in a rich and smoky tomato based stew.

Recipe FAQs

Can Spanish chicken stew (pollo guisado) be made ahead of time?

Yes, you can season the chicken ahead of time and prep the vegetables up to 3 days in advance. The entire chicken stew is great to make ahead as well.

Does the chicken stew freeze and reheat well?

Once the chicken stew is cooked and cooled, you can freeze it for up tp 3 months. To reheat, gently simmer the chicken stew over low-medium heat on the stove top until warmed through.

Serving Suggestions

  • Serve pollo guisado with a side of white rice to sop up the delicious sauce! This turmeric rice would also be a great addition as well!
  • Fried sweet plantains is always a must! The darker and riper the plantains are, the sweeter they will be.
  • Not exactly traditional, but a chilled guava mojito is a great addition to the rich and savory flavors.

More One Pot Chicken Recipes

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Spanish inspired chicken stew with olives and potatoes.
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5 from 16 votes

Spanish Chicken Stew

This one pot Spanish chicken stew is inspired by Pollo Guisado, a bold chicken stew simmered in a rich tomato sauce with olives and potatoes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Spanish
Keyword: chicken stew, chicken stew with olives, Spanish chicken stew
Servings: 4 servings
Calories: 524kcal
Author: Samantha Ferraro

Equipment

Ingredients

Chicken Seasoning

Chicken Stew

US Customary - Metric

Instructions

  • Bring a wide skillet or Dutch oven over medium-high heat and drizzle with olive oil.
  • Season the chicken pieces with sazon, dried oregano, salt and pepper, making sure the chicken is evenly coated all around.
  • Once the oil is hot, sear the chicken on all sides until deeply golden brown, but not cooked all the way through. Then set the chicken aside.
  • In the same Dutch oven, add the chopped bell pepper and onion and saute for 3-4 minutes in the seasoned oil until the vegetables just soften.
  • Add the garlic and continue sauteing for another minute until fragrant.
  • Add the tomato paste and smoked paprika and stir everything together, breaking up the tomato paste until the vegetables are a deep golden red color.
  • Pour the tomato sauce in and chicken stock and nestle the chicken pieces into the liquid. Scatter the baby potatoes and olives around the chicken and nestle in a small bundle of fresh parsley and bay leaves.
  • Bring the chicken stew to a strong simmer and cover the Dutch oven with a lid, leaving a small opening. Continue cooking for 25-30 minutes until the chicken is cooked through, the potatoes are fork tender and sauce has thickened.
  • Once done, turn off the heat and let the stew sit for at least 5 minutes. Garnish with chopped parsley and serve.

Video

Notes

    • Dry the Chicken: Before seasoning the chicken, use paper towels and pat the chicken dry very well. This will help the seasonings stick to the meat and achieve a golden brown sear.
    • Sazon Seasoning: You can find sazon seasoning packets in most grocery stores, but you can also make your own by combining garlic powder, cumin, coriander, achiote powder, and salt. Here is my homemade sazon recipe.
    • Simmering Time: Both chicken thighs and drumsticks will cook in 30 minutes, but increase the cooking time if using larger pieces of chicken such as chicken breast or chicken quarters.

Nutrition

Calories: 524kcal | Carbohydrates: 35g | Protein: 34g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1981mg | Potassium: 1334mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1212IU | Vitamin C: 54mg | Calcium: 84mg | Iron: 4mg

30 + Rosh Hashanah Recipes

· 3 Comments

This irresistible assortment of 30+ Rosh Hashanah recipes are perfect to celebrate the Jewish New Year! From sweet treats to mouthwatering challah, hearty mains, and more, this collection promises to add a dash of joy and flavor to your holiday celebration!

L'Shanah Tovah! Rosh Hashanah, the Jewish New year is right around the corner! And it is traditional to bring in the New Year with something sweet, so you can have a sweet New Year.

The common traditions are to eat are apples and honey, simple and sweet, but there are a few other foods that are also traditional and symbolic for the New Year, including beets, black eyed peas and dates.

For your celebratory pleasure, I'm sharing dishes that can be made for your Rosh Hashanah party. And it doesn't stop at just apples and honey!

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Apple Recipes for Rosh Hashanah

Definitely the most recognized foods to eat for the New Year. Both are sweet and will bring in a sweet New Year!

Date Recipes for Rosh Hashanah

Similar to beets, the Hebrew word for dates is "t'marim", similar to "tam" meaning "removal" or "to end", as in with grievances or enemies.

Pomegranate Recipes for Rosh Hashanah

Probably one of my favorite things to eat for the New Year, because it is considered a "new fruit".

Meaning that we should eat something that we have not had since it's last season. Another reason to eat pomegranates, is because it has many seeds, which symbolizes the many mitzvoh that we will do in the coming year.

Challah Recipes for Rosh Hashanah

Challahs are not uncommon for Jewish celebrations, but on Rosh Hashanah, challah is specifically baked in a round shape to represent life cycle and continuity.

Main Dishes for Rosh Hashanah

A celebratory dinner is customary on Rosh Hashanah. Usually a brisket is made=, but here are other delicious main dishes to add to your table.


Four Cheese Calzone

· 1 Comment

Savory and cheesy, this four cheese calzone is the ultimate cheese lovers dream! A blend of creamy mozzarella and fontina, sharp pecorino cheese and delicate ricotta are layered inside a perfectly golden pizza crust. And you must serve the cheese calzone with a side of marinara for dipping!

Four cheese calzone with a perfectly golden crust that is served alongside simple marinara sauce for dipping.
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About This Recipe

This four cheese calzone recipe is certainly a cheese lovers dream! The savory Italian classic features a delicious blend of mozzarella, salty pecorino, creamy fontina cheese and ricotta cheese encased in a perfectly golden pizza crust.

Serve the cheese calzone alongside your favorite marinara to dip into with a crisp arugula and parmesan salad and Italian fried peppers to start.

Recipe Highlights

  • Lots of Cheese: This cheese calzone is a celebration of cheese, with four distinct varieties contributing their unique flavors and textures. Mozzarella melts very well, pecorino adds a salty kick, fontina is nutty and creamy, and ricotta brings its velvety texture and subtle sweetness into the mix.
  • Easily Customizable: You can customize your calzone by adding your favorite ingredients. Try adding sautéed broccoli rabe or pesto broccolini, sautéed mushrooms or spinach, or thinly sliced prosciutto for a salty addition. The possibilities are endless!
  • Weeknight Favorite: Both pizzas and calzones are weeknight favorites and made even easier with store bought pizza dough!

📋 Ingredients

Ingredients for cheese calzone including pizza dough and four cheeses, pecorino, mozzarella, fontina and ricotta cheese.
  • Pizza Dough: A good quality store bought pizza dough is all you need to make this calzone easily any night of the week. Take the time to leave the pizza dough out for at least 30 minutes, which will make the dough easier to roll out and stretch.
  • Ricotta Cheese: Creamy ricotta cheese adds a velvety texture and a hint of sweetness to the savory blend of cheeses. If available, look for a "basket ricotta", which will be thicker and creamier.
  • Mozzarella Cheese: Mozzarella cheese, known for its exceptional melting qualities, creates that iconic gooey and stretchy cheese pull in every bite. I like using a "dry mozzarella" which won't have excess moisture that risks weighting the dough down.
  • Fontina Cheese: Fontina cheese is a melty Italian cheese that contributes a rich and mild creaminess. Fontina is delicious sliced on it's own and also makes a great addition to a really good mac and cheese.
  • Pecorino Cheese: Pecorino is a hard Italian sheep's milk cheese that is salty and slightly pungent and a small grating goes a long way. If pecorino isn't available, substitute with Parmesan cheese.
  • Olive Oil: A drizzle of olive oil ensures a beautiful, crisp texture with a perfectly golden crust.
  • Marinara Sauce: New Yorkers dip their calzone in marinara sauce, so this is the time to use your favorite jarred or homemade marinara sauce!

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Cheese Variations: Feel free to experiment with different cheese combinations, such as gouda, buffalo mozzarella and Parmesan cheese.
  • Add Vegetables: Load up on vegetables such as roasted bell peppers, roasted zucchini or sautéed mushrooms.
  • Meat Lover's Delight: If you're a carnivore, add some cooked Italian sausage, pepperoni, or thinly sliced prosciutto to the filling.

⏲️ Instructions

Once the pizza dough is stretched out, layer the four cheeses towards the lower center of the dough.

Step 1: Divide the dough in half, if making 2 calzones and roll out the pizza dough to a 9-10 inch circle. Then layer the four cheeses in the center.

Fold the calzone and crimp the pizza dough around the edges so the cheese is sealed inside.

Step 2: Fold the dough over, making a large pocket and crimp the edges around the calzone, making sure the calzone is completely sealed.

Brush olive oil onto the folded calzone before baking in the oven.

Step 3: Brush a thin layer of olive oil all over the top of the calzone and cut two small slits on the top of the dough.

Bake the cheese calzone on a pizza stone in a hot oven until the outside is golden brown.

Step 4: Bake the cheese calzone in a preheated 500 degree oven for 8-10 minutes, until the dough is golden brown and crisp.

📍 Recipe Tips

  • Bring the Dough to Room Temperature: Bring the pizza dough to room temperature anywhere from 30 minutes to an hour before rolling it out. This will make the dough easier to stretch.
  • Prevent Leakage: Seal the edges of the calzone well to prevent any cheese from oozing out during baking. You can use a fork to crimp the edges or fold and pinch them together.
  • Preheat the Oven: At least 30 minutes before baking the calzone, preheat the oven to it's hottest setting and if you have a pizza stone, let that preheat in the oven as well. This will ensure a golden and crisp crust.
  • Let the Calzone Rest: Allow the calzone to cool for a few minutes before slicing. This prevents the cheese from running out and burning your mouth.
Baked cheese calzone tat is cut in half and served with a bowl of marinara sauce for dipping.

Recipe FAQs

Are calzones supposed to have sauce inside or on the side?

If you are eating a calzone on the east coast, you'll always find the tomato sauce on the side so you can dip the calzone into the sauce. However, in Italy, the sauce is often on the inside of the calzone.

How do you keep calzones from getting soggy?

To prevent calzones from getting soggy, it's important to use cheeses that don't have a lot of moisture to them. Use a dry mozzarella and a thick and creamy ricotta cheese that doesn't have excess water.

Serving Suggestions

More Calzone and Pizza Recipes

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Four cheese calzone recipe filled with mozzarella, pecorino, fontina and ricotta cheese.
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5 from 2 votes

Four Cheese Calzone

Four cheese calzone is a cheese lovers dream, featuring a delightful blend of mozzarella, pecorino, fontina, and Parmesan nestled within a golden crust.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main
Cuisine: American, Italian
Keyword: cheese calzone, four cheese calzone
Servings: 4 servings
Calories: 637kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pound pizza dough room temperature
  • Flour for dusting
  • 1 cup full fat ricotta cheese
  • 8 ounces mozzarella cheese roughly shredded
  • ½ cup fontina cheese shredded
  • ¼ cup grated Pecorino cheese
  • Olive oil for drizzling
  • Marinara sauce for serving
US Customary - Metric

Instructions

  • Preheat the oven to 500 degrees Fahrenheit for at least 30 minutes before cooking.
  • On a lightly floured surface, divide the pizza dough in half and stretch each dough ball into a 9-10 inch circle.
  • Divide the cheeses amongst the stretch out doughs and layer the ricotta, mozzarella, fontina and Pecorino cheese towards the bottom center of the dough.
  • Fold the dough over, creating a large pocket and use your fingers or a fork to crisp the edges all around the calzone, making sure the are no gaps and the cheese is enclosed.
  • Brush on a thin layer of olive oil all over the top of the calzone and cut two small vents on the top of the dough.
  • Place the calzones on a pizza stone or baking sheet and bake for 8-10 minutes, until the crust is crisp and golden brown.
  • Once done, let the cheese calzones rest for at least 5 minutes before cutting.
  • Serve with marinara sauce on the side.

Notes

    • Bring the Dough to Room Temperature: Bring the pizza dough to room temperature anywhere from 30 minutes to an hour before rolling it out. This will make the dough easier to stretch.
    • Prevent Leakage: Seal the edges of the calzone well to prevent any cheese from oozing out during baking. You can use a fork to crimp the edges or fold and pinch them together.
    • Preheat the Oven: At least 30 minutes before baking the calzone, preheat the oven to it's hottest setting and if you have a pizza stone, let that preheat in the oven as well. This will ensure a golden and crisp crust.
    • Let the Calzone Rest: Allow the calzone to cool for a few minutes before slicing. This prevents the cheese from running out and burning your mouth.
    • Yields 2 large calzones.

Nutrition

Calories: 637kcal | Carbohydrates: 58g | Protein: 34g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 88mg | Sodium: 1525mg | Potassium: 81mg | Fiber: 2g | Sugar: 7g | Vitamin A: 460IU | Calcium: 326mg | Iron: 3mg

White Wine Poached Pears

· 3 Comments

White wine poached pears delicately combines the subtle sweetness of fall pears with warm cinnamon and nutmeg and a bright twist of fresh orange zest. Serve alongside your favorite ice cream with a generous drizzle of that sweet white wine caramel sauce.

White wine poached pears served whole with reduced wine sauce.
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🍐 About This Recipe

White wine poached pears is a classic dessert that just needs a handful of ingredients and can be made in under 30 minutes!

The sweet pears gently simmer in a fragrant mixture of white wine, cinnamon, and nutmeg, infusing them with a warm and aromatic layer of flavor. And the addition of fresh orange zest gives the entire poaching liquid a sweet and citrusy flavor that is truly irresistible!

If you love pears as much as I do, add a few wedges to roasted chicken with pears or making pear sangria! Or to go with a sweet pear dish try my Pear Ginger Cake.

📋 Ingredients

Ingredients for white wine poached pears, including cinnamon, nutmeg, orange and sugar.
  • Pears: Bartlett pears are used in this poached pears recipe for their sweetness and seasonality. Look for firmer peaches without any blemishes or bruising.
  • White Wine: Use a light white wine such as Pinot Gris or Vino Verde.
  • Sugar: Simple white sugar is all you need to create a delicious reduced white wine sauce.
  • Orange: Use a whole navel orange or cara cara orange and use a vegetable peeler to peel a few strips of the zest to steep in the poaching liquid. Then add freshly squeezed orange juice to the liquid.
  • Cinnamon and Nutmeg: Both of these offer a warm layer of flavor to the wine poached pears. You can either use a cinnamon stick or ½ teaspoon of ground cinnamon with ¼ teaspoon of ground nutmeg.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of orange, substitute with lemon or blood orange.
  • Add a splash of vanilla extract or vanilla bean paste.

⏲️ Instructions

Add all of the pear poaching liquid to a pot, including the cinnamon stick, nutmeg, orange peels, sugar and white wine.

Step 1: To a medium sized pot, add the white wine and water, sugar, orange peel and orange juice, cinnamon stick and grated nutmeg. Whisk everything together.

Add the peeled pears to the wine and orange poaching liquid.

Step 2: Add the peeled pears into the liquid and bring to a strong simmer.

Simmer the peeled pears in the wine poaching liquid until tender and sauce has reduced.

Step 3: Cook the pears in the poaching liquid until the pears are tender and easily pierced with a knife. Turn the pears every so often to cook evenly.

Poached pears cut in half and served in a bowl with vanilla ice cream and reduced wine sauce.

Step 4: Serve the wine poached pears with vanilla ice cream and spoon over the reduced wine sauce.

📍 Recipe Tips

  • Look for firmer pears will hold up to the poaching and not get too "soft".
  • Firmer pears may need a few extra minutes of cooking, test by poking a knife in the center and if it easily goes through, the pears are ready!
  • if the caramel is reducing too quickly, add a ½ cup of water and continue poaching.
  • Turn the pears every so often, making sure all of the sides cook evenly.
Poached pears cut in half and served with vanilla ice cream.

Recipe FAQs

What goes with wine poached pears?

Serve wine poached pears with vanilla ice cream, creamy ricotta cheese, creme fraiche or mascarpone cheese.

Do you need to peel pears before poaching?

You don't have to peel the pears before poaching, however peeling them will give a better mouthfeel and overall texture.

More Pear Recipes to Try

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Poached pears served whole and drizzled with reduced sugar wine sauce.
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5 from 5 votes

White Wine Poached Pears

White wine poached pears are simmered in an aromatic blend of cinnamon, nutmeg and fresh orange, creating a deliciously sweet fall dessert.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, French
Keyword: white wine poached pears, wine poached pears
Servings: 3 servings
Calories: 453kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • To a medium sized pot, add the white wine, water, sugar, orange peel and orange juice, cinnamon stick and nutmeg.
  • Give the mixture a stir, then add the peeled pears into the poaching liquid.
  • Cook the peaches on medium heat or a strong simmer for about 25 minutes until the pears can be easily pierced with a knife and the sauce has thickened.
  • Keep an eye on the pears and turn them every so often so they cook evenly. If the sauce is caramelizing too quickly, reduce the heat.
  • Once done, serve the poached pears with vanilla ice cream and pour reduced caramel around the pears.

Notes

  • Look for firmer pears will hold up to the poaching and not get too "soft".
  • Firmer pears may need a few extra minutes of cooking, test by poking a knife in the center and if it easily goes through, the pears are ready!
  • if the caramel is reducing too quickly, add a ½ cup of water and continue poaching.
  • Turn the pears every so often, making sure all of the sides cook evenly.

Nutrition

Calories: 453kcal | Carbohydrates: 94g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 13mg | Potassium: 806mg | Fiber: 8g | Sugar: 76g | Vitamin A: 392IU | Vitamin C: 128mg | Calcium: 85mg | Iron: 1mg

Fig Prosciutto Pizza with Balsamic

· 1 Comment

Fig prosciutto pizza combines the sweetness of ripe figs with the savory richness of thinly sliced prosciutto on top of creamy mozzarella cheese. Once the pizza is perfectly gold brown, garnish with a drizzle of sweet aged balsamic and a scatter of fresh basil leaves.

Prosciutto and fig pizza topped with a drizzle of balsamic and fresh basil leaves.
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🍕 About This Recipe

There is a short window at the end of summer, when fresh figs are perfectly in season. I love keeping them simple and make roasted figs with honey as an easy dessert or making baked figs with blue cheese for a quick appetizer.

If you love the combination of sweet and savory and lucky enough to score a handful of fresh figs, then you will love this fig and prosciutto pizza! The pizza is simply layered with a schmear of tangy creme fraiche and mozzarella along with slices of salty prosciutto and slices of fresh figs.

And if you have any leftover pizza dough, you must try this recipe for a Pizza Sandwich!

📋 Ingredients

Ingredients for fig and prosciutto pizza, including creme fraiche, mozzarella, basil and aged balsamic,
  • Pizza Dough: Bring the pizza dough to room temperature about an hour before rolling the dough, which will make it easier to stretch out.
  • Creme Fraiche: This is a tangy French sour cream product that is creamy and tart. If creme fraiche isn't available, you could substitute sour cream or creamy ricotta cheese.
  • Mozzarella: Any mozzarella will work for, but i do suggest shredding or roughly tearing a mozzarella instead of using the pre-shredded options.
  • Prosciutto: Prosciutto is an Italian cured pork product that is thinly sliced with salty and slightly funky notes.
  • Fresh Figs: Figs are a seasonal luxury and not often found all throughout the year. When looking for figs, look for plump and ripe figs that feel heavy for their size.
  • Olive Oil and Balsamic Vinegar: Drizzle a bit of olive right before cooking the pizza and save the aged balsamic as a finishing touch. Use a sweet aged balsamic that is thicker and sweet or use balsamic glaze.
  • Fresh Basil: If figs are in season, you most likely have fresh basil as well! If basil isn't available, garnish the pizza with a handful of peppery arugula.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of fresh figs, substitute with chopped dried figs, which will give the prosciutto pizza a bit more sweetness.
  • If you like smoky, try speck instead of prosciutto. Speck is the same cut and style, but instead of cured, the meat is smoked.
  • Creme fraiche may be difficult to find, you can substitute with sour cream or a creamy ricotta cheese.
  • Garnish the fig prosciutto pizza with a handful of fresh arugula that drizzled with olive oil.
  • Instead of mozzarella, add creamy goat cheese or add both goat cheese and mozzarella.

⏲️ Instructions

Spread a thin layer of creme fraiche onto the pizza dough and layer mozzarella cheese.

Step 1: Spread a thin layer of creme fraiche onto the stretched out pizza dough and top with roughly torn mozzarella cheese.

Once the cheese is on, layer slices of prosciutto and sliced fresh figs onto the pizza.

Step 2: Add a few slices of prosciutto and scatter sliced figs on top and drizzle the pizza with olive oil before cooking.

Cook the prosciutto pizza in a hot oven until the crust is golden brown.

Step 3: Cook the fig prosciutto pizza in a hot oven until the crust is golden brown and cheese has melted.

Once the prosciutto and fig pizza is golden brown and cooked through, garnish with drizzle of balsamic and fresh basil leaves,

Step 4: Once the pizza is finished cooking, remove from the oven and garnish with a drizzle of aged balsamic and scatter fresh basil leaves.

📍 Recipe Tips

  • Bring the pizza dough to room temperature before rolling out, which will make the dough easier to stretch out.
  • Pre-heat the oven to 500 degrees Fahrenheit for at least 30 minutes before cooking the pizza.
  • A pizza stone is essential for a crispy crust, but a good alternative is using an upside down baking sheet.
Fig and prosciutto pizza with mozorella.

Recipe FAQs

Does prosciutto go on before or after pizza is cooked?

Prosciutto can go on before cooking the pizza or afterwards. If adding the prosciutto beforehand, it will slightly crisp up when cooked.

What are the best figs to put on pizza?

Fresh mission figs are fantastic on pizza! They are sweet and caramelize nicely when cooked in a hot oven.

Can you eat prosciutto raw?

Yes, prosciutto is salt cured and perfectly find to eat right out of the package!

🥗 What to Serve With

Serve the fig pizza with prosciutto alongside a peppery arugula and pear salad or heirloom tomato caprese salad.

More Pizza Recipes

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Fig prosciutto pizza with fresh basil.
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5 from 2 votes

Fig Prosciutto Pizza

Sweet and savory, this fig and prosciutto pizza is layered on top of a perfectly golden pizza crust and finished with sweet aged balsamic and fresh basil.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: fig pizza with balsamic, fig prosciutto pizza
Servings: 8 servings
Calories: 276kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pound pizza dough room temperature
  • Flour for dusting
  • ¼ cup creme fraiche
  • 8 ounces mozzarella roughly shredded or torn
  • 4-6 slices of prosciutto
  • 5-6 figs sliced
  • Olive oil dor drizzling
  • Aged balsamic or balsamic glaze for drizzling
  • Basil leaves for garnish
US Customary - Metric

Instructions

  • Pre-heat the oven to 550 degrees Fahrenheit.
  • Lightly dust a clean surface with flour and divide the pizza dough in half or keep it whole for 1 large pizza.
  • Roll each dough ball into a 9–10-inch circle and spread a thin layer of creme fraiche onto the pizza dough and top with roughly torn mozzarella.
  • Gently tear large slices of prosciutto and place the slices around the pizza and layer the sliced figs on top and drizzle with olive oil.
  • Transfer the pizza to the hot oven on either a pizza stone or baking sheet and bake until the crust is golden brown and cheese melts, about 7-10 minutes.
  • Once done, garnish the pizza with a drizzle of aged balsamic and fresh basil leaves.

Notes

    • Bring the pizza dough to room temperature before rolling out, which will make the dough easier to stretch out.
    • Pre-heat the oven to 500 degrees Fahrenheit for at least 30 minutes before cooking the pizza.
    • A pizza stone is essential for a crispy crust, but a good alternative is using an upside down baking sheet.
    • Yields 1 large pizza or 2 medium sized pizzas.

Nutrition

Calories: 276kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 622mg | Potassium: 102mg | Fiber: 2g | Sugar: 9g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg

Baked Za'atar Fries

· 4 Comments

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

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

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

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

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

Recipe Highlights

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🌿 What is Za'atar?

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

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

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

🍋 Substitutions and Variations

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

⏲️ Instructions

Cut the potatoes into into sticks for the baked fries.

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

Soak the cut potatoes in a bowl of water.

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

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

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

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

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

📍 Recipe Tips

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

Recipe FAQs

How do you make baked fries crispy?

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

Can baked fries be made ahead of time?

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

More Za'atar Recipes

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

Baked Za'atar Fries

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

Ingredients

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Rigatoni Alla Norma

· 18 Comments

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

Pasta alla norma recipe with ricotta and fresh basil.

About This Recipe

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

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

Cut eggplant into ½ inch cubes.

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

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

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

Saute chopped garlic in olive oil until fragrant.

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

Add fresh basil leaves to the tomato sauce.

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

Add the cooked rigatoni pasta to the marinara sauce.

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

Roast the eggplant cubes until soft and slightly caramelized.

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

Add the roasted eggplant to the rigatoni.

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

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

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

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

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

📍 Eggplant Tips

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

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

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

How do you pick eggplant?

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

Wine Pairing

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

Serving Suggestions

More Eggplant Recipes

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

Rigatoni Alla Norma

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

Ingredients

Roasted Eggplant

Pasta and Tomato Sauce

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

How to Clean Clams

· 6 Comments

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

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

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

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

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🦪 Types of Clams for Cooking

Here are a few types of clams you may find.

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

🛒 What to Look for When Buying Clams

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

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

🧊 Bringing Fresh Clams Home

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

❄️ How can I keep clams fresh for a day?

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

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

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

🧂 Soak the Clams in Salted Water

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

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

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

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

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

🧽 Wash and Scrub the Clams

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

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

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

💦 Remove Clams from the Water

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

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

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

⏲️ Time to Cook the Clams!

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

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

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

How to Clean Clams

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Cucumber Lychee Mojito

· 7 Comments

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

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

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

📍 Recipe Tips

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

Recipe FAQs

What flavors does lychee pair well with?

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

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

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

More Drink Recipes to Enjoy

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

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

Cucumber Lychee Mojito

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

Equipment

  • Muddler

Ingredients

Lychee Mojito

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

Instructions

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

Notes

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

Nutrition

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

Baba Ganoush without Tahini

· 3 Comments

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

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

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

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

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

🫑 Recipe Highlights

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

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

📍 Recipe Tips

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

Serving Suggestions

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

Recipe FAQs

What's the difference between baba ganoush and hummus?

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

Is baba ganoush healthy?

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

How long will baba ganoush last?

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

More Eggplant Recipes to Try

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

Baba Ganoush without Tahini

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

Equipment

Ingredients

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Mediterranean Rice

· 8 Comments

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

Turmeric Mediterranean rice with toasted pine nuts.
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About This Recipe

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

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

Recipe Highlights

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

Saute ground turmeric with the chopped onions and olive oil.

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

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

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

Pour the stock into the sautéed basmati rice.

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

Cook the basmati rice until liquid has absorbed.

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

Turmeric Mediterranean rice with toasted pine nuts.

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

📍 Recipe Tips

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

Serving Suggestions

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

Recipe FAQs

What rice is eaten in Mediterranean cuisine?

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

Can Mediterranean rice be made with brown rice?

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

More Mediterranean Rice Recipes

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

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

Mediterranean Rice

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

Ingredients

US Customary - Metric

Instructions

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

Notes

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

Herb Crusted Salmon

· 3 Comments

All you need is a handful of ingredients and about 15 minutes to make this flavorful and healthy herb crusted salmon! Loads of fresh herbs are pressed onto wild salmon filets and roasted with a simple mixture of white wine, fresh lemon juice and rich olive oil, resulting in tender and succulent salmon with fresh flavors that everyone will love!

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

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

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

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

✨ Recipe Highlights

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

📋 Ingredients

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

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

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

⏲️ Instructions

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

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

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

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

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

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

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

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

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

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

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

📍 Recipe Tips

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

Recipe FAQs

What herbs go with salmon?

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

Do you need to cover salmon when baking?

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

🥗 Serving Suggestions

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

More Salmon Recipes

Fresh herb roasted salmon.
Print Recipe
5 from 7 votes

Herb Crusted Salmon

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

Equipment

Ingredients

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

Instructions

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

Notes

  • You can make this in either a cast iron or sheet pan. A smaller vessel such as a cast iron will yield more sauce and create a poaching environment for the salmon.
  • You can also do the same on a sheet pan, which will make the citrus herb salmon a bit more crisper on the edges but still tender in the middle.
  • The citrus herb salmon recipe can also be done on the stove top. Instead of roasting, place on stove top with a cover on the pan.
  • For another Seafood recipe with an Italian Spin, try my Halibut Piccata or my Lemon Butter Lingcod. 
  • If it's a Shrimp dish you want try my Tuscan Shrimp Pasta.
  • Ingredients can be easily modified or omitted. For instance, you can leave out the wine and use other types of citrus, such as cara cara oranges and grapefruit.
  • A printable list of Mediterranean Spices for your Pantry.

Nutrition

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

Zucchini Flower Fritters

· 2 Comments

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

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

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

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

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

🌼 About Squash Blossoms

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

Whisk the fritter batter until thickened.

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

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

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

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

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

Fry the zucchini flowers in hot oil until golden brown.

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

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

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

🌼 How to Store Zucchini Flowers

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

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

📍 Recipe Tips

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

What to Serve with Zucchini Flower Fritters

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

Recipe FAQs

Do you have to wash zucchini flowers?

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

Do zucchini flowers have to be refrigerated?

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

More Zucchini Recipes

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Italian zucchini flower fritters.
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5 from 3 votes

Zucchini Flower Fritters

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

Equipment

Ingredients

Instructions

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

Notes

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

Watermelon Salad with Goat Cheese

· 2 Comments

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

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

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

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

☀️ Recipe Highlights

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

Layer chopped pistachios onto the watermelon and goat cheese salad.

Step 2. Add crumbled goat cheese and chopped pistachios.

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

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

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

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

How to Make Watermelon Salad (Video)

📍 Recipe Tips

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

🥗 Serving Suggestions

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

Recipe FAQs

What pairs well with watermelon?

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

How long will watermelon salad last?

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

More Salad Recipes to Try

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

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

Watermelon Goat Cheese Salad with Cucumber and Pistachios

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

Equipment

Ingredients

US Customary - Metric

Instructions

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

Video

Notes

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

Nutrition

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

Clams in Green Sauce (Almejas en Salsa Verde)

· 33 Comments

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

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

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

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

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

🌿 Recipe Highlights

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

💦 How to Clean Clams Before Cooking

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

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

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

⏲️ Instructions

Sauté chopped onion and garlic in olive oil until softened.

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

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

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

Steam clams in the salsa verde until they just open.

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

Simmer the green sauce until slightly thickened.

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

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

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

📍 Recipe Tips

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

Serving Suggestions

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

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

Recipe FAQs

Is it important to soak clams before cooking them?

What are the best clams for steaming?

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

More Delicious Clam Recipes

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

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

Clams in Green Sauce (Almejas en Salsa Verde)

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

Ingredients

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Falafel Platter

· 2 Comments

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

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

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

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

🥙 What is Falafel?

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

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🥙 How to Make Crispy Falafel

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

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

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

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

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

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

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

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

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

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

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

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

🧆 Put Together a Falafel Platter

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

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

Fry slices of halloumi cheese until golden on both sides.

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

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

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

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

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

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

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

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

🫒 More Mezze to Add to the Falafel Platter

🌶️ Falafel Pairing Suggestions

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

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

🥗 Falafel Serving Suggestions

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

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

📍 Recipe Tips

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

Recipe FAQs

What do you eat with falafel?

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

Is falafel healthy?

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

More Mediterranean Appetizers

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

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

Vegetarian Falafel Platter

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

Ingredients

Falafel

Tzatziki

Tahini Sauce

Other Additions

Instructions

Falafel

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

Tzatziki

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

Tahini Sauce

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

Arrange the Platter

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

Notes

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

Nutrition

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

Squash Blossom Pizza with Burrata

· 3 Comments

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

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

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

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

🌼 About Squash Blossoms

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

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

⏲️ Instructions

Brush garlic onto the stretched out pizza dough.

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

Top the white pizza with thinly sliced zucchini ribbons.

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

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

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

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

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

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

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

📍 Recipe Tips

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

Recipe FAQs

Are squash blossoms and zucchini flowers the same thing?

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

Can I use other types of cheese instead of burrata?

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

Where can I find squash blossoms or zucchini flowers?

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

Serving Suggestions

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

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

More Pizza Recipes to Try

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

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

Squash Blossom Pizza with Burrata

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Grilled Sockeye Salmon with Citrus Herb Glaze

· 8 Comments

This grilled sockeye salmon is brushed with a vibrant Mediterranean citrus herb glaze made with garlic, citrus, honey and tangy sumac. As the salmon grills, the glaze slightly caramelizes, creating smoky, bright flavors in every bite.

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

In the Pacific Northwest, wild sockeye salmon season is one of the best parts of summer. While sockeye is available frozen year-round, fresh wild salmon starts to appear in markets and cooks beautifully on a hot grill.

This grilled sockeye salmon is flavored with bold Mediterranean flavors of olive oil, fresh citrus juice, herbs, garlic and a touch of honey for sweetness. Because sockeye salmon is naturally leaner and thinner than other varieties, it cooks quickly and can be placed directly onto the grill grates without flipping.

Serve this Mediterranean grilled salmon alongside fattoush salad, lemony quinoa tabbouleh and Greek orzo pilaf for an easy and flavorful summer dinner.

✨ Recipe Highlights

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

⏲️ Instructions

Whisk the salmon marinade in a bowl.

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

Brush the Mediterranean salmon marinade onto the salmon filet.

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

Place the sockeye salmon filet on the hot grill.

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

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

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

📍 Recipe Tips

  • Dry the salmon filet. With any protein, searing steak, grilling chicken and even with seafood recipes, use a paper towel to pat the salmon dry. This will help any seasoning and marinades stick to the protein better.
  • Save half of the glaze. Before brushing the marinade onto the salmon, reserve half of it for after it's grilled.
  • Don't flip the salmon. Sockeye salmon is a very thin salmon, compared to thicker filets such as King salmon. Because the salmon is so thin and delicate, the less handling the better. Cover the grill for the last few minutes to cook the top.
  • Don't overcook the salmon. Most salmon filets don't need more than 10-15 minutes of cooking. Thicker pieces may need an extra few minutes, so keep an eye on it to prevent the salmon from over cooking and drying out.
Grilled sockeye salmon with grilled vegetables.

🥗 What to Serve with Grilled Salmon

Recipe FAQs

What is the ideal grilling temperature for salmon?

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

Do you need to flip salmon on the grill?

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

How do you prevent salmon from drying out?

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

More Salmon Recipes to Try

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

Easy grilled sockeye salmon recipe.
Print Recipe
5 from 8 votes

Grilled Sockeye Salmon with Mediterranean Glaze

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Grilled Branzino with Lemon and Fresh Herbs

· 8 Comments

Simply grilled branzino, also known as Mediterranean sea bass is a delicate and flavorful Mediterranean seafood recipe. Whole branzino is stuffed with bright lemon slices and lots of fresh herbs and perfectly grilled, resulting in a light, flaky and succulent fish. Serve alongside a bright citrus oil to pour over the branzino filets and bring all those light and fresh flavors together.

Whole grilled branzino with lemon and herbs.
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About This Recipe

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

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

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

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

🐟 What is Branzino?

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

🌿 Recipe Highlights

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ How to Grill a Whole Branzino

Stuff the branzino with herbs and lemon slices.

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

Place the stuffed branzino onto a hot grill.

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

Grill branzino on both sides until lightly charred.

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

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

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

Open up the grilled branzino.

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

Remove the spine from the grilled branzino.

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

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

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

Squeeze grilled lemon onto the grilled branzino filet.

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

📍 Recipe Tips

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

What to Serve Grilled Branzino With

Recipe FAQs

What does branzino taste like?

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

Does grilled branzino have bones?

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

Can you eat the skin on branzino?

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

More Fish Recipes to Try

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

Grilled Branzino with Lemon and Fresh Herbs

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

Ingredients

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

Herb Olive Oil

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

Instructions

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

Video

Notes

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

Nutrition

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

Peach Caprese Tart with Puff Pastry

· 2 Comments

Peach caprese tart is what summers are made for! Thinly heirloom tomatoes and slices of sweet peaches are layered on top of puff pastry with generous slices of mozzarella. The puff pastry makes this tart a breeze but there are a few steps to do beforehand to ensure a crisp buttery crust. Once finished, garnish the heirloom tomato tart with a drizzle of sweet aged balsamic and bright basil oil.

Peach caprese tart with puff pastry and garnished with basil oil and fresh basil leaves.
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🍑 About the Recipe

I have to admit that this caprese tart may have been one of the more delicious things I've made recently Once tomatoes are in season, it's all over! I happily horde heirloom tomatoes for as long as I can and cherish the season to the best of my ability.

Similar to a summery stone fruit caprese salad, slices of heirloom tomatoes are layered with mozzarella and sliced peaches. The combination of the sweet stone fruit and heirloom tomatoes offers a sweet and savory bite.

Once the tomato mozzarella tart is golden brown and cheese has melted, garnish the puff pastry tart with a drizzle of aged balsamic (or a sweet balsamic glaze will work too) and few dollops of bright basil oil.

📋 Ingredients

Ingredients for caprese tart with puff pastry, peaches and aged balsamic.
  • Puff Pastry: This is such a versatile staple to keep in the freezer for all sorts of recipes such as these mini puff pastry spinach bites and this easy apple strudel. I always keep a box or two in the freezer for easy tarts!
  • Heirloom Tomatoes: Use a variety of colors and sizes for a colorful tomato tart. But do take the time to pat the tomato slices dry so prevent the pastry from getting soggy.
  • Peaches: Use ripe peaches that have slightly give when pressed into the flesh. You can also use nectarines, plums or cherries.
  • Mozzarella: When it comes to cheese, use a low moisture mozzarella for the puff pastry tart which means that the mozzarella will be air sealed and not in brine and will be drier. This also helps prevent the puff pastry from getting too soggy.
  • Fresh Basil: Summertime is the perfect time to use up that aromatic fresh basil for both the basil oil and a few leaves for garnish.
  • Olive Oil: This is the time to use that delicious extra virgin olive oil for the basil oil.
  • Aged Balsamic: Optional but highly recommended, finish the caprese tart with a drizzle of sweet aged balsamic or balsamic glaze
  • Flaky Sea Salt: Tomatoes can handle the salt and a final sprinkle of flaky sea salt is a lovely addition with a bit of texture and crunch.

See recipe card for full information on ingredients and quantities.

🌿 Substitutions and Variations

  • Instead of basil, make an herb oil with other tender herbs such as mint, parsley or cilantro or any combination of the herbs.
  • Add your favorite in season stone fruits instead of peaches, such as nectarines, plums or even pitted cherries!
  • If heirloom tomatoes aren't available, substitute with Roma tomatoes, vine tomatoes and halved cherry tomatoes.
  • Instead of cows milk mozzarella, use buffalo milk mozzarella.

⏲️ Instructions

Score a border around the puff pastry and use a fork to dot holes in the center of the pastry.

Step 1. Roll out the puff pastry slightly and use a knife to score a border around the puff pastry and use a fork to dot holes in the center of the pastry to prevent puffing up.

Pre-bake the puff pastry until lightly golden brown and slightly puffed.

Step 2. Pre-bake the puff pastry at 400 degrees Fahrenheit for 10 minutes until lightly golden. Then remove and let cool. The pastry will puff up but will deflate as it cools.

Blot the tomato slices with paper towel to blot excess moisture.

Step 3. Place sliced tomatoes onto paper towels and sprinkle with salt. After 15-20 minutes, blot excess moisture with paper towels.

Layer the puff pastry with mozzarella, slices of heirloom tomato and sliced peaches.

Step 4. Layer the tomato slices, sliced peaches and sliced mozzarella onto the puff pastry, leaving room around the border.

Bake the caprese tart until the puff pastry is golden brown and cheese has melted.

Step 5. Bake the caprese tart for 25-28 minutes until the pastry is golden brown and cheese has melted.

Garnish the caprese tart with basil oil and fresh basil leaves.

Step 6. Garnish the tomato tart with drizzle of basil oil, drizzle of aged balsamic and fresh basil leaves.

📍 Recipe Tips

Tomatoes and puff pastry do not cook at the same rate and since tomatoes have a lot of water, they can make the bottom of the puff pastry tart soggy and undercooked. Even though this caprese tart is fairly simple to put together, there are a few things to prep beforehand to ensure a crisp buttery crust.

  • Slice tomatoes and place them on top of several layers of paper towels. Sprinkle with salt and let them sit while you prep the other ingredients.
  • Pre-bake puff pastry at 4oo degrees Fahrenheit until lightly pale/golden brown. It will puff up at first but then deflate. This gives the bottom of the tart a head start.
  • Use low moisture mozzarella to prevent excess moisture.
  • If the crust is browning too quickly, cover with foil for the last few minutes.
Peach caprese tart with puff pastry and basil.

Recipe FAQs

Do you have to pre bake puff pastry for a tart?

Depending on the toppings you should pre bake a puff pastry tart. If the toppings have moisture, such as tomatoes, pre bake the puff pastry for 10 minutes at 400 degrees Fahrenheit.

Can you freeze tomato tart?

Tomato tart freezes very well. Once baked, let the tart cool completely, then tightly wrap in plastic wrap and place in a resealable plastic bag and freeze.

How do you make puff pastry tart not soggy?

To keep a the bottom of puff pastry crisp and butter, make sure to pre bake the puff pastry for 10 minutes. In addition, blot away any excess moisture from toppings to keep the pastry dry and crisp.

🍅 More Delicious Tomato Recipes

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heirloom tomato caprese tart with basil.
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5 from 7 votes

Peach Caprese Tart

Peach caprese tart with heirloom tomatoes, mozzarella and peaches layered on top of buttery puff pastry and finished with basil and balsamic.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer, Lunch, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: caprese tart, peach caprese tart
Servings: 6 servings
Calories: 411kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Peach Caprese Tart

  • Flour for dusting
  • 1 sheet puff pastry thawed
  • 3 medium sized heirloom tomatoes cut into ¼ inch slices
  • 1 peach sliced thin
  • 6 ounces low moisture mozzarella
  • Olive oil for drizzling for drizzling

Toppings

US Customary - Metric

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • On a lightly floured surface, unfold puff pastry and dust with flour on top. Use a rolling pin to gently roll pastry so it is a bit thinner.
  • Line a 9 x 13 sheet pan with parchment paper and place puff pastry onto pan. If there is excess dough hanging, cut it off so the pastry sits in the pan nicely.
  • Use a knife to score a half inch border around the pastry and use a fork to dock holes all over the middle of the pastry. This will help prevent puffing up.
    Pre bake the puff pastry for 10 minutes until lightly golden brown. Once done, remove from oven and let cool for 15 minutes. The pastry will have puffed but will deflate as it settles.
  • Meanwhile, place the sliced tomatoes on a paper towel lined plate and sprinkle with salt. Let tomatoes sit for at least 15-20 minutes. Then press the tomatoes with more paper towels to soak up excess moisture.
  • Layer the sliced tomatoes, peaches and mozzarella onto the puff pastry. Drizzle with olive oil and sprinkle everything with salt and bake for 25-28 minutes, until the pastry is lightly golden brown and cheese has melted.
  • While the tart bakes, make the basil oil by blending the olive oil and basil leaves together. Once the tart is finished baking, remove it from oven and let cool for 5 minutes.
  • Garnish the caprese tart with dollops of basil oil, drizzle of aged balsamic and fresh basil leaves.

Notes

  • Use any variety of tomatoes, just be sure to drain and press with paper towels to remove excess moisture. 
  • Use low moisture mozzarella to prevent excess moisture.
  • If the crust is browning too quickly, cover with foil for the last few minutes.

Nutrition

Calories: 411kcal | Carbohydrates: 24g | Protein: 11g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 15mg | Sodium: 290mg | Potassium: 251mg | Fiber: 2g | Sugar: 4g | Vitamin A: 871IU | Vitamin C: 10mg | Calcium: 223mg | Iron: 1mg

Brisket Empanadas with Passion Fruit Chimichurri

· 5 Comments

Baked brisket empanadas are made easy thanks to leftover cooked brisket and seasoned with a flavorful spice blend of cumin and sazon. But the true highlight is the bright and tangy passion fruit chimichurri sauce that's served alongside.

Brisket empanadas with herb chimichurri.
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🍋 About Brisket Empanadas

Savory and full of flavor, these baked brisket empanadas use leftover cooked brisket combined with potatoes, fresh herbs and seasoned with one of my favorite Latin spice blends, sazon. A homemade empanada dough wraps the beef filling, but simple puff pastry works just as easily.

You can often find sazon in Latin markets and I have a recipe to make your own sazon blend. And once you do, put it onto everything including fish tacos with mango salsa and one pot chicken with black beans for an explosion of flavors! For a great appetizer that is going to impress your guests, try my Steak crostini.

🌸 About Passion Fruit Chimichurri

The highlight of this brisket empanada recipe is the passion fruit chimichurri! A twist on traditional Argentinian chimichurri, I added a tropical twist with the addition of floral passion fruit puree. The flavor is bright, tropical and a bit sour and is a gorgeous complement to the herby chimichurri sauce.

I grew up eating passion fruit (called lilikoi in Hawaiian) and since it's not easily found on the mainland, many Latin markets carry frozen passion fruit puree which works very well.

If you are lucky enough to source fresh passion fruit or frozen passion fruit puree, make a batch of lilikoi bars or pour yourself a refreshing passion fruit mojito.

📋 Ingredients

  • Empanada Dough: This recipe includes an easy homemade empanada dough or if you want to make it even easier, you can find empanada discs in many Latin markets or use puff pastry.
  • Leftover Brisket: This is a great use for leftover slow cooked brisket or even leftover grilled steak.
  • Potatoes: Thin peeled Yukon gold potatoes are used in these baked empanadas. They are creamy and crisp well on the outside. You can also use russet potatoes or even sweet potatoes for a sweeter flavor.
  • Jalapeño: If you prefer less heat, remove the seeds of the jalapeño. And if you like spicy, substitute with a serrano pepper.
  • Spices: Cumin and sazon are the main flavors in the empanada filling. Sazon is a blend that includes, cumin, garlic powder, annatto and coriander. Sazon can be found online and in Latin markets or make homemade sazon seasoning.
  • Fresh Herbs: Both fresh parsley and cilantro are used in the chimichurri and in the brisket empanada filling. You can use all parsley pro all cilantro if preferred.
  • Passion Fruit Puree: You can find frozen passion fruit puree in Latin and international markets, usually it will be the Goya brand. Keep it in the freezer and thaw when ready to use.

See recipe card for full information on ingredients and quantities.

🫒 Substitutions and Variations

  • Use any leftover brisket that is cooked and ready to go, such as smoked brisket, slow cooker brisket or this Cuban flavored brisket.
  • Add chopped green olives or chopped hard boiled eggs to the brisket mixture.
  • Instead of making your own empanada dough, make baked empanadas with puff pastry which works great!
  • If vegetable shortening isn't available, substitute with ice cold butter.

⏲️ Instructions

Make the empanada dough and knead until smooth.

Make the empanada dough. In a food processor, add the flour, salt and shortening and pulse a few times until the mixture looks like wet sand.

Add the water, vinegar and eggs to the flour mixture and pulse until a ball of dough forms. Remove the dough onto a lightly floured surface and knead the dough for a few minutes until it is a smooth ball.

Make the empanada filling by cooking the potatoes with leftover brisket.

Make the empanada filling. Heat a skillet over medium heat and drizzle with olive oil. Add the diced potatoes and jalapeño and sauté until potatoes are cooked through, about 7-10 minutes.

Add the cumin, sazon, salt and pepper and toss to combine for another minute. Then add the cooked brisket and fresh cilantro and mix everything together, then set aside and let cool.

Roll the empanada dough to a ¼ inch in thickness.

Make the empanada discs. Roll the dough out on a lightly floured surface to a ¼ of an inch in thickness and use a 4-inch round cookie cutter to cut round discs.

Add a tablespoon of brisket filling to the empanada dough.

Fill the empanadas. Place the empanada disc in the palm of your hand and fill a tablespoon of the brisket filling in the center.

Crimp the empanadas by folding the edges or using a fork.

Crimp the empanada. Wet the edges of the dough with your finger and seal the empanada on all sides, gently pushing out any air bubbles. Use your index finger to gently crimp the edges (or you can use a fork) to seal.

Place the formed empanadas on a baking sheet.

Bake the empanadas. Place empanadas on lined baking sheet (I like using a silpat. Brush each empanada with egg wash and bake at 375 degrees Fahrenheit for 22-25 minutes until golden brown.

Baked brisket empanadas with chimichurri and fresh lime.

Make the chimichurri.  To a food processor, add the passion fruit puree, cilantro and parsley, garlic, jalapeño, lime juice, water, olive oil, salt and pepper and blend together until smooth.

Serve empanadas with passion fruit chimichurri.

📍 Recipe Tips

  • Don't overfill the empanadas too much, as the filling can poke up and cause the seal to open.
  • To freeze before baking. Form the empanadas and place in a single layer and place in the freezer until fully frozen. Then transfer to a resealable plastic bag.
  • To freeze after baking. Let empanadas cool completely, then freeze in a single layer and place the empanadas in the freezer until fully frozen. Then reheat in the oven at 350 degrees Fahrenheit until warmed through.
Baked empanadas filled with brisket and potatoes.

Recipe FAQs

Can empanadas be baked or fried?

Empanadas can be baked or fried easily. For baked empanadas, form the empanadas and bake at 375 degrees for 22-25 minutes until golden brown. To fry empanadas, heat oil to 375 degrees fahrenheit and fry for 2-3 minutes per side until golden brown and crisp.

Can you freeze empanadas?

Yes, empanadas can be frozen before and after being baked. To freeze before baking, place in a single layer in the freezer until fully frozen. Then transfer to a resealable plastic bag.
To freeze after baking. Let empanadas cool completely, then freeze in a single layer and place the empanadas in the freezer until completely frozen. Then reheat in the oven at 350 degrees Fahrenheit until warmed through.

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

Brisket empanada served with bright green passion fruit chimichurri.
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5 from 5 votes

Brisket Empanadas with Passion Fruit Chimichurri

Baked brisket empanadas seasoned with warm spices of cumin and served with a bright passion fruit chimichurri sauce.
Prep Time15 minutes
Cook Time25 minutes
Chilling30 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Main
Cuisine: Latin
Keyword: baked brisket empanadas, brisket empanada, brisket empanadas
Servings: 12 empandadas
Calories: 315kcal
Author: Samantha Ferraro

Ingredients

Empanada Dough

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • ½ cup vegetable shortening
  • ½ cup cold water
  • 1 teaspoon white vinegar
  • 2 eggs lightly whisked together

Brisket Filling

Passion Fruit Chimichurri

Egg wash (for brushing on empanadas)

  • 1 egg + 1 Tb water whisked together
US Customary - Metric

Instructions

  • Make the empanada dough. In a food processor, add the flour, salt and shortening and pulse a few times until the mixture looks like wet sand.
  • Add the water, vinegar and eggs to the flour mixture and pulse until a ball of dough forms. Remove the dough onto a lightly floured surface and knead the dough for a few minutes until it is a smooth ball. Then wrap the dough plastic wrap and refrigerate while you make the rest of the dish.
  • Make the empanada filling. Heat a skillet over medium heat and drizzle with olive oil. Add the diced potatoes and jalapeño and sauté until potatoes are cooked through, about 7-10 minutes (cover the pan with a lid to help speed up the cooking).
  • Add the cumin, sazon, salt and pepper and toss to combine for another minute. Then add the cooked brisket and fresh cilantro and mix everything together. Turn off the heat and taste for seasoning, then set aside and let the mixture to room temperature.
  • Make the empanada discs. Remove the dough from the refrigerator and cut the dough in half, keeping the other half covered so it doesn’t dry out.
  • Roll the dough out on a lightly floured surface to a ¼ of an inch in thickness. Use a 4-inch round cookie cutter (or a standard cup works too) and cut out circles in the dough.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Fill the empanadas. Place the empanada disc in the palm of your hand and fill a tablespoon of the brisket filling in the center. Wet the edges of the dough with your finger and seal the empanada on all sides, gently pushing out any air bubbles. Use your index finger to gently crimp the edges (or you can use a fork) and place empanadas on parchment lined baking sheet.
  • Bake the empanadas. Brush each empanada with egg wash and bake at 375 degrees Fahrenheit for 22-25 minutes until golden brown.
  • Make the chimichurri. To a food processor, add the passion fruit puree, cilantro and parsley, garlic, jalapeño, lime juice, water, olive oil, salt and pepper and blend together until smooth. Add more or less water for your desired consistency, but enough to be pourable.
  • Serve empanadas with chimichurri sauce.

Notes

    • Don't overfill the empanadas too much, as the filling can poke up and cause the seal to open.
    • To freeze before baking. Form the empanadas and place in a single layer and place in the freezer until fully frozen. Then transfer to a resealable plastic bag.
    • To freeze after baking. Let empanadas cool completely, then freeze in a single layer and place the empanadas in the freezer until fully frozen. Then reheat in the oven at 350 degrees Fahrenheit until warmed through.
    • Instead of making your own empanada dough, make empanadas with puff pastry which works great!
      If vegetable shortening isn't available, substitute with ice cold butter.

Nutrition

Calories: 315kcal | Carbohydrates: 31g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 454mg | Potassium: 335mg | Fiber: 1g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 3mg

Grilled Panzanella Salad

· 9 Comments

It isn't summer until you grill up this grilled panzanella salad! Sweet charred peppers and grilled onions are tossed with toasted ciabatta, sweet cherry tomatoes and the most delicious slightly sweet and tangy vinaigrette. You'll never want to make panzanella any other way!

Grill summers produce and make this grilled panzanella salad dressed in a tangy vinaigrette, grilled vegetables and charred bread.

During the summer months, I am all about the big salads, or as I like to call it, "no more wimpy salads". Julia Child's Salad Nicoise is a perfect example of that, hearty and full of texture and color.

But this grilled panzanella salad is even easier and is on a constant summer dinner rotation. Between the sweet fresh tomatoes sand the charred peppers and onions, there is nothing better. I mean, look at those stunning colors!

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🍅 About This Recipe

Classic panzanella is a rustic Italian bread salad made with cubes of stale bread that is tossed with juicy tomatoes and other vegetables and drizzled with olive oil.

The moisture from the tomatoes and vegetables gently softens the stale bread, while still keeping it's texture. Use a variety of colorful in season vegetables, such as cucumbers, heirloom or cherry tomatoes and bell peppers.

⭐️ Recipe Highlights

  • Grilled panzanella salad is a "no recipe" recipe, where you don't need exact measurements. Use a variety of vegetables and grilled bread and you're golden!
  • Keep it rustic! A good grilled bread salad has roughly turn pieces of bread with large chunks of vegetables. Don't worry about the perfect size, jus give it a good chop.
  • Grilled panzanella makes the perfect summer dinner! While the grill is going, serve the panzanella salad alongside grilled shish tawook.

📋 Ingredients

Ingredients for grilled panzanella salad including a baguette, cherry tomatoes, peppers and onions.
  • Bread: Use either ciabatta bread or a good crusty baguette and make sure it's dry. Day old bread works great as well.
  • Grilling Vegetables: Bell peppers and onion become sweet when grilled and other suggestions are green zucchini or yellow summer squash.
  • Fresh Tomatoes: This is the time to use sweet summer tomatoes and the juicier the better so it softens the bread slightly when tossed together. Some tomato suggestions are sweet cherry tomatoes, Roma and when in season, heirloom tomatoes.
  • Olive Oil and Balsamic: The base of most of my vinaigrettes, I like using an aged balsamic that is slightly sweeter and thicker and emulsifies with the other dressing ingredients very well.
  • Capers: Traditionally, you'll find capers in chicken piccata or puttanesca pasta, but the addition of the salty capers gives the salad a delicious layer of salty and savory flavor that works well with the sweet tomatoes and peppers.
  • Fresh Herbs: Because we're using all the gorgeous summer produce, use fresh summer basil or mint for a pop of fresh brightness.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Grill other vegetables, such as zucchini, corn or yellow squash.
  • Add a sweet element! I love adding fruit to a summery caprese salad, so whole the grill is going, grill peaches or add fresh strawberries.
  • For a vegan panzanella salad, omit the honey in the vinaigrette and substitute with maple syrup for a touch of sweetness.

⏲️ Instructions

  1. Cut bell peppers in half and season with salt, pepper and a drizzle of olive oil.
  2. Cut thick slices of red onion and season the same way.
  3. Grill the vegetables with the bread until nice grill marks form.
  4. For the fresh vegetables, cut the cherry tomatoes in half to release their juices. You can also use medium to large heirloom tomatoes, just be sure to cut the tomatoes into a similar size as the other ingredients.
  5. Keep the cucumbers fresh and cut into similar sizes as the tomatoes. If using Persian cucumbers, you won't have to peel since the peel is so thin.
  6. For the vinaigrette, whisk olive oil, balsamic vinegar, Dijon mustard, honey, grated garlic and salt and pepper until emulsified.
  7. Toss the vinaigrette with the salad and add capers and fresh basil. Let sit for at least 10 minutes so the flavors come together.

📍 Recipe Tips

  • The bread has to be dry. If you only have fresh bread and are craving panzanella, you can pop it in the oven at 300 degrees Fahrenheit for 10 minutes to dry out.
  • The juicier the vegetables, the better. When prepping, add all those lovely tomato juices into the salad.
  • Panzanella is fantastic made ahead for up to a day in advance, and I promise, the bread won't get too soggy!
  • Grill the bread to both dry it out and offer another layer of smoky flavor.
Summer grilled panzanella salad with grilled bell peppers and onions tossed with grilled bread and fresh vegetables.

🥗 What to Serve with Grilled Panzanella

Italian panzanella salad is hearty enough on its own but here are a few other suggestions to make it a complete meal.

Serve the bread salad with grilled tomahawk steak or whole grilled branzino . And for a starter, try the grilled grapes with burrata and tarragon that also utilizes grilled bread.

Recipe FAQs

What is panzanella salad?

Panzanella is a rustic Tuscan salad made with stale bread, juicy tomatoes and olive oil. As the salad sits, the tomatoes gently soften the stale bread.

Can panzanella salad be made ahead of time?

Panzanella can be made up to a day in advance and should be made at least 10 minutes in advance before serving. If making a day ahead, add the fresh basil right before serving so the leaves stay fresh.

More Great Salads to Try

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Grilled panzanella salad combines grilled peppers and onions with sweet cherry tomatoes and grilled bread and tossed with a balsamic vinaigrette.
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5 from 15 votes

Grilled Panzanella Salad

Grill summers produce and make this grilled panzanella salad dressed in a tangy vinaigrette, grilled vegetables and charred bread.
Prep Time10 minutes
Cook Time10 minutes
Marinating10 minutes
Total Time30 minutes
Course: Dinner, Main, Salad
Cuisine: American, Italian
Keyword: cherry tomato panzanella, grilled panzanella, grilled panzanella salad
Servings: 4 servings
Calories: 434kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Panzanella Salad

  • Olive oil for drizzling
  • Salt and pepper
  • 1 red onion sliced into thick slices
  • 2 red and/or yellow bell peppers cut in half
  • ½ loaf of ciabatta or baguette cut in half
  • 1 pint cherry tomatoes cut in half
  • 2 Persian cucumbers chopped into ½ inch cubes
  • 2 tablespoons capers drained
  • 1 cup fresh mint and/or basil leaves roughly chopped

Vinaigrette

US Customary - Metric

Instructions

  • Prepare grill or grill pan to medium-high heat. Drizzle the onions, peppers and bread with olive oil and season with salt and pepper.
  • Grill onions, peppers and bread until charred and flip over and grill other side. Keep an eye on the bread because that will toast quickly.
  • Once done, chop the grilled onions, peppers and bread into ½ inch cubes and add to a large bowl. Add the cherry tomatoes, cucumbers, fresh herbs and capers.
  • For the vinaigrette, add ingredients to a mason jar and shake very well. Toss vinaigrette over salad and mix to combine. Let panzanella sit for at least 10 minutes to soak up the vinaigrette.

Video

Notes

  • If you only have fresh bread and are craving panzanella, you can pop it in the oven at 300 degrees for 10 minutes to dry out.
  • The juicier the vegetables, the better. When prepping, add all those lovely tomatoes juices into the salad.
  • Panzanella is fantastic made ahead for up to a day in advance, and I promise, the bread won't get too soggy!
 
Recipe inspired from Ina Garten.

Nutrition

Calories: 434kcal | Carbohydrates: 41g | Protein: 7g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 711mg | Potassium: 500mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2795IU | Vitamin C: 107mg | Calcium: 46mg | Iron: 2mg

Osso Buco with Gremolata

· 5 Comments

Classic recipe for veal osso buco, cooked low and slow until incredibly fall off the bone tender. Serve the osso buco with a sprinkle of fresh herb gremolata on top and alongside creamy polenta.

Osso buco served over polenta and topped with gremolata.
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A Little About Osso Buco

Osso buco is a rustic Italian stew that literally translates to "bone with a hole", as in the shank. The traditional meat served for osso buco is veal, which is very tender and full of flavor.

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

Also called osso buco Milanese, the veal shanks are seared until deeply caramelized and then braise in a robust red wine and vegetable stew until incredibly tender. The final touch is a bright and zesty parsley gremolata that perks up the rich flavors of the veal stew.

And you better get inside that bone and get every piece of the bone marrow out. Spread the marrow on a toasted baguette with a sprinkle of sea salt and bask in the glory. The glorious thing about Italian food and culture, is that they don't waste anything. All parts of the animal are used or eaten, so enjoy the marrow and don't let it go to waste.

📋 Osso Buco Ingredients

Ingredients for veal osso buco including veal shanks, mushrooms and herbs.
  • Veal Shanks: These may be harder to find then other cuts of meat, but if you can find veal shanks, have a few pounds! Look for shanks that are at least ¾ in thick.
  • Red Wine: Some osso buco recipes call for white wine, which you can use but I love the deep flavor that the red wine offers in this braise. Use a dry white wine such as Cabernet or Pinot Noir.
  • Vegetables: Onion, carrots and celery are often known as "the holy trinity" and is often the base of hearty braises. And right before placing in the oven, button mushrooms are scattered around and make a fantastic sponge that soaks up the delicious sauce.
  • Tomato Paste: One of my favorite ingredients, I'll always add a good squeeze of tomato paste in other slow cooked brisket recipes and after searing Italian beef braciole. The tomato paste gives the braise a touch of sweetness without being overpowering.
  • Assorted Herbs: Rosemary, thyme and bay leaves steep in the wine broth as the osso buco roasts. You can also add fresh oregano and chives to the herb bundle.
  • Beef Stock: I love using a condensed beef stock that can be whisked with some water to create a flavorful broth. Instead of beef stock, chicken stock would also work.

🌿 Gremolata Ingredients

Parsley gremolata only uses 3 ingredients and is full of fresh, bright flavor! Make a batch to sprinkle it on top of just about anything!

Gremolata ingredients including parsley, lemon and garlic.
  • Parsley: Italian flat leaf parsley is mild and tender and easy to chop up for gremolata. You can also add other herbs such as cilantro or fresh mint.
  • Lemon: Use a microplane to zest the outer layer of the lemon and add that right to the chopped parsley. Other citrus would be delicious as well such as grapefruit or orange.
  • Garlic: Grate a garlic clove with the microplane so there are no large pieces.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Veal shanks can be difficult to find and a good substitute is beef shanks or pork shanks that are of the same size and weight.
  • Instead of red wine, use white wine for a lighter wine sauce.
  • For the gremolata, you can substitute fresh mint for the parsley and for added crunch, add chopped pistachios.

🥩 How to Make Veal Osso Buco

Dredge veal shanks in flour and season with salt and pepper.

Step 1. Season the veal shanks with salt and pepper and dredge in flour on all sides.

Use tongs to turn the veal shanks on its side and sear all of the sides to a deep caramelized color.

Step 2. Drizzle a wide Dutch oven with olive oil over medium-high heat. Once hot, sear the veal shanks on all sides until deeply caramelized.

Remove the seared veal shanks and set them aside while you saute the vegetables.

Step 3. Once the veal shanks are seared, remove them from the Dutch oven and set aside while you sauté the vegetables.

Saute the vegetables and garlic in olive oil.

Step 4. Add the chopped onion, celery, carrot and garlic and saute for 2-3 minutes to soften.

Add tomato paste and saute with the vegetables.

Step 5. Add 2 tablespoons of tomato paste and sauté for another minute with the vegetables.

Deglaze red wine until reduced.

Step 6. Pour the red wine in and deglaze the bottom of the pot, scraping off the meaty bits from the bottom. Let the wine reduce until slightly thickened.

Pour stock in the osso buco and place in the oven.

Step 7. Place the veal shanks back in the Dutch oven and pour in the beef stock.

Add fresh herbs and mushrooms to the veal osso buco.

Step 8. Scatter the mushrooms around the veal shanks and nestle in the herb bundle and bay leaf.

Braised osso buco with lemon gremolata.

Step 9. Cover the veal osso buco with a tight fitting lid and place in the center of the oven at 325 degrees Fahrenheit and roast for 1 ½ - 2 hours.

🍋 How to Make Gremolata

Gremolata is a bright and fresh topping for Osso Buco or any beef stew.

Gremolata combines freshly chopped herbs, such as flat leaf parsley, grated garlic and lemon zest. Sprinkle a good amount on top of the stew. The fresh garnish wakes up all the warm flavors of the veal Milanese after a long braise.

Add grated garlic to the parsley and lemon zest mixture.

Step 1. To a cutting board, add flat leaf parsley, lemon zest and grated garlic.

Chop the lemon zest, parsley and garlic together to combine the gremolata.

Step 2. Give the mixture a good chop so all of the gremolata ingredients combine and become fragrant.

Lemon gremolata with parsley and garlic.

Serve the herb gremolata sprinkled on top of the osso buco or other dishes you want to add a layer of brightness to, such as whole grilled branzino, seared pork chops or braised beef short ribs.

📍 Recipe Tips

  • Osso buco can be made in either slow cooker, Dutch oven or seared and placed in a baking dish to braise.
  • Before seasoning, use paper towels to dry the shanks can get a good sear.
  • If your veal shanks are larger, they may need an extra 15-20 minutes of cooking. Test with a fork and if the fork inserts easily, it's tender.
Osso buco with parsley gremolata that is served over creamy polenta.

Serve osso buco with gremolata and on top of creamy polenta.

🍽️ What to Serve with Osso Buco

Serve alongside creamy parmesan polenta, creamy mashed potatoes with creme fraiche or mushroom risotto.

Recipe FAQs

What cut is osso buco?

Osso buco comes from the shank of a young cow. The meat has connective tissue with a bone in the center and as the meat slowly cooks, becomes very tender.

Is osso buco an inexpensive cut of meat?

Osso buco is not an expensive cut but can be difficult to find.

Can osso buco be made ahead?

Yes, osso buco can most certainly be made ahead and in fact, tastes better the next day. Make the osso buco up to 3 days in advance and reheat slowly to warm through.

More Classic Italian Dishes

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

Classic osso buco recipe served over creamy polenta and garnished with herb gremolata.
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5 from 9 votes

Osso Buco with Gremolata

Classic recipe for veal osso buco, cooked low and slow until incredibly fall off the bone tender. Serve with a sprinkle of fresh gremolata on top.
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Course: Main Course
Cuisine: Italian
Keyword: osso buco, osso buco recipe, osso buco with gremolata, veal osso buco
Servings: 4 servings
Calories: 346kcal
Author: Samantha Ferraro

Ingredients

Veal Osso Buco

  • 2 ½ -3 pounds veal shanks
  • 1 teaspoon Kosher salt
  • ½ teaspoon Ground black pepper
  • ¼ cup all purpose flour
  • 2-3 tablespoons Olive oil for drizzling
  • ½ red or yellow onion diced
  • 2 celery stalks cut into ½ inch slices
  • 2 medium sized carrots peeled and cut into ½ inch chunks
  • 2 garlic cloves chopped finely
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 sprigs fresh rosemary tied in a bundle with the thyme
  • 3-4 sprigs fresh thyme tied in a bundle with the rosemary
  • 2 bay leaves
  • 2 cups beef stock low sodium, preferably
  • 1 pint mushrooms button or cremini, quartered

Gremolata

  • ¾ cup fresh parsley leaves finely chopped
  • 1 garlic clove grated
  • 2 tablespoons lemon zest from about 1 lemon
US Customary - Metric

Instructions

  • Preheat the oven to 325 degrees Fahrenheit and season the veal shanks with salt and pepper and dredge in flour on all sides.
  • Bring a wide Dutch oven to medium-high heat on the stove and drizzle with olive oil. Sear the veal shanks on all sides until caramelized and browned. It does not have be to cooked all the way, just seared on the outside. When done, reserve the veal shanks on a plate and set aside.
  • Add the chopped onion, celery, carrot and garlic and sauté for 2-3 minutes to soften. Add the tomato paste and saute for another 1-2 minutes until deepened in color.
  • Pour in red wine and deglaze the pan. Use a sturdy spatula and scrape off the meaty bits from the bottom of the pan. Allow the wine to reduce for a few minutes until it gets slightly thicker.
  • Place the veal shanks back in the Dutch with the vegetables oven and pour in the beef stock. Scatter the mushrooms around the shanks and nestle in the herbs and bay leaves.
  • Cover the Dutch oven with a tight fitting lid and place in the center of the oven roast for 1 ½ -2 hours until the veal is fork tender and liquid has reduced. Once done, remove from the oven and serve with creamy polenta and top with herb gremolata.

Herb Gremolata

  • To make gremolata, finely chop parsley leaves on a cutting board and set aside.Use a microplane or small grated to grate lemon zest and a clove of fresh garlic. Give everything a good chop together and stir to combine.

Video

Notes

  • Make osso buco in the slow cooker. After the veal shanks are seared, add to a slow cooker with the vegetables, herbs and liquid and cook on low for 4-5 hours or on high for 2-3 hours until veal is fork tender.
  • Polenta recipe includes Parmesan cheese, if you are keeping kosher, please omit that ingredient and substitute heavy cream for soy (or other non-dairy) milk.
  • Before seasoning, use paper towels to dry the shanks can get a good sear.
    If your veal shanks are larger, they may need an extra 15-20 minutes of cooking. Test with a fork and if the fork inserts easily, it's tender.

Nutrition

Calories: 346kcal | Carbohydrates: 21g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 1016mg | Potassium: 1327mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6217IU | Vitamin C: 28mg | Calcium: 87mg | Iron: 4mg

Linguine and Clams

· 26 Comments

A classic to say the least! Linguine and clams is one of my go-to dinners when I am craving garlicy steamed clams. The base of the clam pasta is a buttery sauce with garlic, white wine and sweet tomatoes that simmers with fresh clams until just opened. Grab the crusty bread and a crisp glass of wine for this decadent pasta dinner!

Linguine with clam sauce and white wine.
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About This Recipe

Clam pasta has been on our dinner rotation for 15 years and counting and this is the only way I make this classic pasta dish. Traditionally, you'll find white clam pasta recipes, which are delicious, but I love adding the sweetness of juicy tomatoes that cuts through the rich buttery clam sauce. The base of the clam sauce is all thanks to delicious canned clams, giving even more fresh and briny clam flavor.

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

If you are looking for more ways to enjoy fresh clams, try my Spanish style steamed clams, which makes a great tapa or add fresh clams to Italian seafood stew, that I can literally polish off with an entire loaf of ciabatta!

📋 Ingredients

Ingredients for linguine with clams, including tomatoes, canned clams and white wine.
  • Fresh Clams: Look for Manilla clams, littleneck clams or "steamers". Clams should be fresh and always kept cold without any cracks or broken shells.
  • Olive Oil and Butter: The base to sauté the chopped garlic. I suggest using unsalted butter since clams can be quite salty on their own.
  • Garlic Cloves: Look for garlic bulbs with thigh cloves, which means the garlic is fresh.
  • Red Pepper Flakes: Optional but highly suggested. Only a small amount of red pepper flakes is added, so it's not too spicy, but if you prefer absolutely no heat, then just omit.
  • White Wine: Use a white wine that you enjoy drinking and some suggestions are a dry white wine such as Pinot Grigio or Sauvignon Blanc.
  • Canned Clams: Canned clams are a necessity of a delicious and briny clam linguine. Add the canned clams with their juice for the most flavorful clam sauce.
  • Lemon: Fresh lemon zest and lemon juice brings a layer of freshness and acidity to the rich buttery sauce.
  • Tomatoes: Not exactly traditional in a white clams sauce, but the addition of sweet chopped tomatoes gives the clam pasta a lovely sweetness. You can use cherry tomatoes, Roma tomatoes, vine ripened tomatoes or canned dice tomatoes.
  • Cooked Pasta: Linguine is my preferred pasta shape when it comes to a clam pasta, but other shapes work beautifully, such as spaghetti, angel hair, fettuccine or penne rigate.
  • Fresh Herbs: Use flat leaf parsley or basil and add right at the end of cooking.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • No fresh tomatoes? Use a 15 ounce can of diced tomatoes or ½ cup of chopped sun dried tomatoes.
  • If fresh clams aren't available, use only the canned clams and it will be be absolutely delicious!
  • Clam pasta works with all sorts of pasta shapes, such as spaghetti, fettuccine, angel hair and penne rigate.

💦 How to Clean Clams Before Cooking

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

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

⏲️ Instructions

Saute chopped garlic and red pepper flakes in olive oil until lightly caramelized and fragrant.

Step 1: In a large skillet over medium heat, drizzle olive oil and add butter, chopped garlic and red pepper flakes. Sauté until garlic is lightly golden, about 1-2 minutes.

Add the canned clams with all their juices and the wien wine and simmer for a few minutes to cook off the wine.

Step 2: Pour in the white wine and canned clams with their juices and reduce for another 2 minutes so the liquid reduces slightly and alcohol cooks off.

Cook the tomatoes in the butter clam sauce for a few minutes to soften and release their juices.

Step 3: Add the chopped tomatoes with their juices along with the lemon zest and juice and continue sautéing for another 3-4 minutes so the tomatoes begin to soften.

Add the fresh clams to the tomato butter sauce.

Step 4: Add the cleaned fresh clams and give everything a good mix. Cover with a lid, leaving a small opening and cook until the clams have opened just opened up, about 5-7 minutes.

Add chopped fresh parsley as soon as the clams are done cooking.

Step 5: Once all the clams have opened, turn off the heat and garnish with chopped parsley.

Add the cooked pasta to the clam pasta.

Step 6: Add the cooked pasta and toss the linguine with the clam sauce.

Serve the linguine and clams in wide bowls garnished with fresh parsley.

Step 7: Serve the pasta with clams and tomatoes and finish with a few fresh clams right on top. Serve and enjoy!

📍 Recipe Tips

  • Discard any fresh clams that have cracked shells or clams that don't open.
  • The clam juice, wine and fresh clams is what gives the clam sauce a saucy consistency. if there is too much liquid or the sauce is too "lose", simmer for 5 an additional minutes before adding the fresh clams.
  • Fresh clams only need 5-7 minutes to cook, so add them right before you're ready to serve.
  • There is no salt in the recipe because clams can be salty on their own. Taste and add salt as needed.
Pasta with clams and tomatoes.

Recipe FAQs

Can clam pasta be made ahead?

Yes, if making clam pasta ahead of time, make the recipe without the fresh clams. Clam pasta with canned clams can be made up to 3 days in advance and make great leftovers!

What's a good wine for linguine and clams?

Use a crisp dry white wine, such as Pinot Grigio or Sauvignon Blanc.

How many pounds of clams per person?

For pasta with clams, aim for ½ pound per person.

More Seafood Recipes to Try

Clam pasta with tomatoes and garlic.
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4.81 from 47 votes

Linguine and Clams

Classic linguini and clams recipe with a touch of white wine, tomatoes for sweetness and a gorgeous garlic sauce that wraps around each pasta strand.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dinner, Main
Cuisine: Italian
Keyword: clam pasta, clam sauce using canned clams, clams with linguine, linguine and clams, pasta with clams and tomatoes
Servings: 4 servings
Calories: 406kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • In a wide skillet over medium heat, add the olive oil and butter, Once melted, add the chopped garlic and red pepper flakes and sauté until garlic is lightly golden, about 1-2 minutes.
  • Pour the white wine in along with the canned clams with their juices and continue cooking for another 2 minutes so the alcohol cooks off the liquid has slightly reduced.
  • Add the chopped tomatoes, with their juices, along with the lemon zest and juice and continue sautéing for another 3-4 minutes, until the tomatoes begin to soften.
  • Next, add the cleaned scrubbed clams and toss everything together. Cover the pot with a lid, leaving a small opening and cook until the clams just open up, about 5-7 minutes. Discard any clams that have not opened.
  • Once done, turn off the heat and garnish with chopped parsley and toss with the cooked linguini. If sauce is too dry, add ½ cup of reserved pasta water and stir to combine.
  • Serve linguine and clams in wide bowls and top with several fresh clams on top.

Notes

    • Discard any fresh clams that have cracked shells or clams that don't open.
    • The clam juice, wine and fresh clams is what gives the clam sauce a saucy consistency. if there is too much liquid or the sauce is too "lose", simmer for 5 an additional minutes before adding the fresh clams.
    • Fresh clams only need 5-7 minutes to cook, so add them right before you're ready to serve.
    • There is no salt in the recipe because clams can be salty on their own. Taste and add salt as needed.
    • For another Seafood recipe with an Italian Spin, try my Halibut Piccata or my Lemon Butter Lingcod. 
    • If it's a Shrimp dish you want try my Tuscan Shrimp Pasta.
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Nutrition

Calories: 406kcal | Carbohydrates: 41g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 21mg | Potassium: 210mg | Fiber: 3g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 2mg

Moqueca (Brazilian Fish Stew)

· 68 Comments

Moqueca is a vibrant Brazilian fish stew that is a breeze to make in 30 minutes! Use any firm fish that is available and let it gently simmer in the bright lime, coconut and tomato stew Garnish the moqueca with fresh herbs, a squeeze of fresh lime juice and serve over jasmine rice for an impressive and easy weeknight dinner.

Brazilian fish stew, called moqueca is full of firm white fish that simmers in a coconut and tomato stew.

Moqueca is a vibrant Brazilian fish stew that couldn't be easier to make! Moqueca baiana is the version made here, which consists of white fish that simmers in a creamy and zesty broth with coconut milk, tomatoes and peppers.

Some interesting facts: I've made moqueca as a non-traditional dinner for Hanukkah and Passover and learned that Brazil has a very strong Jewish population and has the 9th largest Jewish population in the world!

And because it is in the Southern Hemisphere, Hanukkah falls at the beginning of summer and not late in winter, like it is in North America.

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🍅 Recipe Highlights

  • This simple moqueca recipe makes a fantastic weeknight dinner that takes less than 30 minutes to make!
  • Uses easy to find ingredients such as canned coconut milk, tomatoes and bell peppers.
  • Moqueca is easily customizable! Use fish that is available to you or in season, such as halibut, medium-large shrimp or black cod.

📋 Ingredients

Ingredients for moqueca, Brazilian fish stew with coconut milk, lime and green onion.
  • White Fish: Use a thicker filet that can hold up to the simmering, such as halibut or cod. Thinner fish, such as sole are too delicate for this fish stew.
  • Coconut Milk: Full fat coconut milk is used in this moqueca recipe and keeps the stew creamy. Lite coconut milk will still have a coconut flavor, but won't be as creamy.
  • Tomatoes: You can use either fresh ripe tomatoes that are deep in color and juicy or one 13 ounce can of diced tomatoes.
  • Peppers: Both spicy jalapeño and mild and sweet bell peppers are added. If you prefer no heat, omit the jalapeño and just use the sweet bell peppers.
  • Onion and Garlic: Use yellow or white onion to sauté and green onions as a garnish.
  • Spices: Sweet paprika and cayenne are the flavors in the moqueca stew. If you prefer more heat, add another ¼ teaspoon of cayenne and adjust as needed. The sweet paprika is not hot at all and has a lovely sweet and mild flavor.
  • Coconut Oil: Traditionally, red palm oil called dendê is used in the recipe, but is difficult to source in North America, therefor coconut oil is a good substitute.
  • Seafood Stock: Look for a good quality seafood stock or make your own homemade seafood stock for even better flavor! if seafood stock is not available, I've used vegetable stock with great success.
  • Lime: Fresh lime zest is a must and transforms the moqueca into a bright, zesty and deliciously layered fish stew! Use a microplane to zest an entire lime (I may have added more!) and save the lime to cut into wedges for serving.
  • Jasmine Rice: Traditionally, moqueca is served with fragrant jasmine rice. Take it a step further (recipe below) and make Brazilian rice with sautéed onion and garlic. This rice would also be fantastic served alongside salmon curry!

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Use any firm fish that is available or in season, such as halibut, cod or medium-large shrimp.
  • For more heat, add serrano or Fresno chile instead of jalapeño.
  • If fresh tomatoes aren't in season, add one 13 ounce can of diced tomatoes.
  • Garnish with fresh cilantro along with the green onions.
  • Readers Variations: Some readers have commented they have added other vegetables, such as snow peas and celery with good results!

⏲️ Instructions

Saute chopped onion and jalapeño to melted coconut oil and saute.

Step 1: Bring a pot to medium heat and melt coconut oil and olive oil. Add the chopped onion and jalapeño and sauté for 2-3 minutes to soften.

Add the sliced bell peppers to the pot with the sautéed onions.

Sep 2: Add the sliced bell peppers and continue sautéing for anther 2-3 minutes.

Add the chopped garlic, paprika and cayenne to the sautéed bell peppers and stir together.

Step 3: Add the chopped garlic, paprika and cayenne (if using) and saute for another 1-2 minutes until garlic is fragrant.

Add the chopped tomatoes to the pot, with their juices.

Step 4: Add the chopped tomatoes, with their juices and continue sautéing for another 2-3 minutes until the tomatoes soften and release their juices.

Season the cod and nestle it on top of the sautéed vegetables.

Step 5: Season the fish with salt and pepper and lay the fish on top of the vegetables.

Pour a can of coconut milk into the Brazilian fish stew.

Step 6: Pour coconut milk on top of the fish.

Pour in seafood stock or vegetable stock into the Brazilian fish stew.

Step 7: Pour enough seafood stock to completely cover the fish stew.

Zest a whole lime with a microplane and add the zest to the moqueca recipe.

Step 8: Add the zest of a whole lime and season with salt and pepper. Give the fish stew a very gentle stir to, but be careful not to disrupt the fish.

Simmer the moqueca for 15-18 minutes until fish is just cooked through.

Step 9: Simmer the moqueca for 10-15 minutes until the fish is just cooked through and liquid has slightly reduced.

Serve moqueca with cooked Brazilian rice and lime wedges on the side.

Step 10: Serve cooked moqueca on top cooked jasmine rice and garnish with green onions and lime wedges.

How to Make Moqueca (Video)

📍 Recipe Tips

  • Sweat the vegetables. When sautéing the onion and peppers, cook until the vegetables just begin to soften but don't turn brown.
  • Don't over-stir the moqueca. Once the fish and liquid is in, give the stew a gentle stir, then leave it alone so the fish stays intact.
  • Let it simmer. Bring the moqueca to a good simmer, but not boiling so the fish gently cooks.
  • Don't overcook the fish. Most fish and shellfish only need 10-15 minutes of cooking at the most. The cook time can vary depending on what fish you are using. Thicker filets need 10-15 minutes but more delicate shrimp only need 5-7 minutes.
  • Taste and adjust. Add more lime juice or more spice if preferred.
Brazilian fish stew called moqueca is made with coconut milk, tomatoes, fresh lime and firm white fish.

🥥 Make Ahead and Reheat

While I don't usually recommend eating seafood days after it's been cooked, I can tell you from experience that moqueca is lovely a day later. Because the fish gently poaches in the coconut soup, it stays tender from the delicate cooking.

For reheating, heat the moqueca on a very low simmer and gently bring up to temperature without bringing the soup to a boil.

If making more than 1 day in advance, make the moqueca without the fish, then simmer the fish in the moqueca broth 10-15 minutes before serving.

Recipe FAQs

What are the different types of moqueca?

Moqueca baiana and moqueca capixaba are the most common styles of moqueca that come from different regions of Brazil. Moqueca baiana is a fish stew with peppers and coconut milk where moqueca capixaba does not have coconut milk and instead is colored with tomatoes and annatto.

How is moqueca pronounced?

Moqueca is pronounced like 'moo-ke-ka".

What fish can you add to Brazilian fish stew?

Add firm fish that are thick and not too thin to the fish stew. Thin fish can overcook and flake too easily, whereas thicker filets will stay intact.

🐟 More Seafood Recipes To Try

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Moqueca recipe is a Brazilian fish stew with coconut milk and lime.
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4.81 from 108 votes

Moqueca (Brazilian Fish Stew)

An impressive and easy Brazilian fish stew, moqueca can use any fish that's available and is flavored with coconut milk, peppers and bright lime zest.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main
Cuisine: Brazilian, Latin
Keyword: Brazilian fish stew, fish stew cod, moqueca, moqueca baiana, moqueca recipe
Servings: 4 servings
Calories: 764kcal
Author: Samantha Ferraro

Equipment

Ingredients

Fish Stew

  • 2 tablespoons coconut oil
  • 2 tablespoons Olive oil
  • ½ yellow onion diced
  • 1 jalapeno diced (seeds removed if too spicy)
  • 1 red bell pepper seeds removed and sliced
  • 1 yellow bell pepper seeds removed and sliced
  • 2 cloves garlic finely chopped
  • 1 teaspoon sweet paprika
  • ¼ teaspoon cayenne add more if preferred
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 pounds cod or other firm white fish, cut into large 1-2 inch pieces
  • 2 vine tomatoes chopped, with their juices (or 1 13 ounce can chopped tomatoes)
  • 2 cups seafood stock or vegetable stock
  • 13 ounce can coconut milk full fat
  • 1 lime zested + lime cut into wedges
  • 2 green onions chopped, for garnish

Brazilian Rice

US Customary - Metric

Instructions

  • Moqueca (Brazilian Fish Stew)
  • Bring a large pot top medium heat and add the coconut oil and olive oil. once melted, add the chopped onion and jalapeño and saute for 2-3 minutes until softened. Add the sliced bell peppers and continue sautéing for another 2-3 minutes.
  • Add the chopped garlic, paprika and cayenne and continue sautéing for another 1-2 minutes, so the garlic softens and the spices deepen in color.
  • Add chopped tomatoes with their juices and stir everything together and cooking for another 2-3 minutes so the tomatoes can release their juices and soften.
  • Use paper towels to pat the fish dry and season with salt and pepper and lay the fish on top of the vegetables.
  • Pour the coconut milk and seafood stock into the pot and add the lime zest and season with salt and pepper. Gently stir the liquid a bit with a spoon, being careful not to disrupt the fish.
  • Cover the pot with a lid, leaving a small opening for liquid to evaporate and bring to a simmer. Cook the moqueca for 10-15 minutes until the fish is just cooked through and soup has reduced slightly.
  • Once done, remove moqueca from the heat and taste for seasoning. Serve moqueca on top of cooked jasmine rice and garnish with green onions and lime wedges.

Brazilian Rice

  • Bring a small pot to medium heat and add olive oil. Once hot, add the chopped onion and saute until lightly caramelized, about 3-5 minute.
  • Add the jasmine rice and saute so all of the rice is coated with the infused oil.
  • Pour in the vegetable stock and season with salt and pepper. Bring the rice to a boil, then lower the heat to a simmer and cover with a lid. Continue cooking the rice for about 20 minutes, until the liquid has evaporated.
  • Once done, fluff the rice with a fork and serve with moqueca.

Video

Notes

    • Sweat the vegetables. When sautéing the onion and peppers, cook until the vegetables just begin to soften but don't turn brown.
    • Don't over-stir the moqueca. Once the fish and liquid is in, give the stew a gentle stir, then leave it alone so the fish stays intact.
    • Let it simmer. Bring the moqueca to a good simmer, but not boiling so the fish gently cooks.
    • Don't overcook the fish. Most fish and shellfish only need 10-15 minutes of cooking at the most. The cook time can vary depending on what fish you are using. Thicker filets need 10-15 minutes but more delicate shrimp only need 5-7 minutes.
    • Taste and adjust. Add more lime juice or more spice if preferred.
    • For another Seafood recipe with an Italian Spin, try my Halibut Piccata.

Nutrition

Calories: 764kcal | Carbohydrates: 56g | Protein: 50g | Fat: 39g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 1877mg | Potassium: 1718mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2255IU | Vitamin C: 119mg | Calcium: 136mg | Iron: 4mg

Lebanese Baba Ganoush

· 4 Comments

Creamy and smoky, this homemade Lebanese baba ganoush is a classic in Middle Eastern cuisine! Smoky charred eggplant is roasted until incredibly soft and tender and gently mixes with sweet roasted garlic, creamy tahini and rich olive oil.

Lebanese baba ganoush recipe served with pita bread and vegetables.

Lebanese Baba ganoush is something I absolutely adore. When I was little and my mom and I lived in Brooklyn, we had an upstairs neighbor who was from Lebanon.

She would make baba ghanoush often and because she didn't have a food processor, we would hear her banging and mashing the eggplant. Every time, my mom would ask me to run upstairs and ask for baba ganoush and since then, we have made it our own ever since! For another wonderful dip, try my Bread Dipping Oil with Fresh Herbs.

Baba Ganoush with Roasted Garlic

This tangy eggplant dip is addicting and is not overwhelmed with raw sharp garlic. Instead, tender roasted garlic adds a sweet and mild flavor and works so well with the bright fresh lemon juice creamy tahini.

And a final pinch of warm cumin and smoked paprika adds just the right amount of smokiness to blend the masterpiece together. If tahini is not available, try this baba ganoush recipe made without tahini!

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📋 Ingredients

Ingredients for baba ganoush including tahini, garlic and paprika.
  • Eggplant: Dark purple/black globe eggplant are used for baba ganoush. Look for eggplant that are firm and feel heavy for its size with a shiny peel and no bruises or blemishes.
  • Tahini: Tahini is a sesame seed paste that can often be found in the same aisle as peanut butter in most grocery stores. Tahini is an integral part of Mediterranean recipes and is used as a creamy tahini dressing and drizzled on top of chickpea falafel.
  • Garlic: Usually, you'll find raw garlic is added to baba ganoush, which gives it a savory sharp flavor. I like to roast the garlic, giving the creamy baba ganoush a sweet, caramelized flavor.
  • Lemon: Fresh is best as lemon is gives the baba ganoush a fantastic layer of brightness that cuts through the richer flavors of the tahini and roasted eggplant.
  • Olive Oil: Use a good flavored extra virgin olive oil to drizzle on top of the roasted eggplant dip.
  • Cumin and Paprika: Both cumin and smoked paprika give the eggplant dip a hint of warmth and color.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Add raw garlic for a sharper flavor and roasted garlic for a more mild and sweeter flavor.
  • Roast the eggplant instead of grilling. Cut the eggplant in half, wrap in aluminum foil and roast at 425 degrees Fahrenheit for 40-45 minutes until softened and "collapsed".
  • Make it creamier. To make the baba ganoush extra creamier, add 1-2 tablespoons of Greek yogurt.
  • Add spice. Sometimes I like to add a pinch of cayenne right at the finish for a bit of heat.

⏲️ Instructions

Roast the Garlic

Roast whole garlic bulb in the oven.

Preheat the oven to 425 degrees Fahrenheit and cut the top off of the garlic bulb. Drizzle olive oil on top of the garlic (Photo 1) and tightly wrap in foil. Roast the garlic for 40-45 minutes until garlic is caramelized and softened (Photo 2).

Make the Roasted Eggplant Dip

Grill whole eggplant on a charcoal grill.

Grill the eggplant on a hot grill, turning the eggplant every few minutes until evenly charred on all sides.

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

Continue grilling until the eggplant peel is deepened and charred and flesh has softened.

Once the eggplant is charred, the peel should be charred and begin to peel away from the flesh.

Let the eggplant cool enough to handle and peel away the charred eggplant peel.

Scoop out the soft charred eggplant and discard the peel.

Cut the eggplant in half and give the eggplant flesh a rough chop.

To a small food processor, add the tahini, roasted garlic and spices.

To a small food processor, add the tahini, roasted garlic cloves, lemon juice, spices and olive oil and pulse to combine.

Add the chopped eggplant to the food processor with the tahini and other baba ganoush ingredients.

Add the chopped eggplant and continue pulsing a few times until just combined.

Blend the baba ganoush until smooth but still has some texture to it.

The eggplant mixture should still have some texture to it and not be too smooth.

Lebanese baba ganoush recipe served with pita bread and vegetables.

Spoon the baba ghanoush into a wide bowl and use the back of a spoon to make a well in the center. Drizzle with olive oil and garnish with additional paprika and parsley on top.

📍 Recipe Tips

  • Use good quality eggplant. Look for firm eggplant with a glossy and smooth peel.
  • Drain the eggplant. If the eggplant is too watery, place it in a strainer and drain the excess liquid.
  • Don't over mix. Baba ganoush has some texture to it so give it a few pulses in the food processor until the dip is just combined.
  • Grill the eggplant over charcoal. If you have access to a charcoal grill, char the eggplant on the outdoor grill for a smoky flavor!
  • Taste and adjust: Like more lemon or less cumin? Taste the eggplant dip and adjust to your preference.

Recipe FAQs

Can baba ghanoush be made without a food processor?

Yes, traditionally baba ghanouj is made by mashing the cooked eggplant by hand and mixing with the creamy tahini.

Can you freeze baba ganoush?

Baba ganoush freezes well but may accumulate some water when defrosting. If there is excess liquid, drain and serve.

How do you make baba ganoush not bitter?

To make sure baba ganoush is not bitter, make sure to drain excess liquid after charring be careful not to add any of the butter charred eggplant peel, just blend the tender flesh.

🍆 What to Serve with Baba Ganoush

Baba ganoush is a fantastic dip to serve alongside other mezze on a Mediterranean mezze board or dolloped on top of Mediterranean pita nachos. Here are some other suggestions below.

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Authentic baba ganoush recipe drizzled with olive oil and paprika.
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5 from 8 votes

Lebanese Baba Ganoush

Creamy and smoky, this homemade Lebanese baba ganoush is a classic in Middle Eastern cuisine! Smoky charred eggplant is roasted until incredibly soft and tender and gently mixes with sweet roasted garlic, creamy tahini and rich olive oil.
Prep Time10 minutes
Cook Time45 minutes
Cooling10 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Mezze, Snack
Cuisine: Mediterranean, Middle Eastern
Keyword: authentic baba ganoush, baba ganoush recipe, Lebanese baba ganoush
Servings: 4 servings
Calories: 212kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Roast the garlic. Preheat the oven to 425 degrees Fahrenheit and cut the top off the garlic bulb. Drizzle the garlic with a little olive oil and wrap tightly in aluminum foil.
  • Roast the garlic in the oven for 40 minutes until softened. Once done, let cool and squeeze out the softened garlic cloves.
  • Grill the eggplant. Heat a charcoal grill to medium-high and place the eggplant on the grill. Use tongs to turn the eggplant a quarter turn every 5-10 minutes until eggplant is evenly charred on all sides and the flesh has softened and "collapsed". This can take up to 40-50 minutes.
  • Remove the eggplant from the grill and let cool enough to touch, about 10 minutes. Peel away the charred eggplant peel, which should come off easily and cut the eggplant in half. Scoop out the soft eggplant and give it a rough chop.
  • Blend the tahini. To a small food processor, add the tahini, roasted garlic cloves, lemon juice, spices and olive oil and pulse to combine.
  • Add the chopped eggplant and pulse a few more times until the eggplant mixture is just combined and still have some texture to it. Taste for seasoning and adjust as needed.
  • Transfer the baba ganoush to a wide bowl and use the back of a spoon to make a well in the center. Drizzle with more olive oil and garnish with a sprinkle of paprika and chopped parsley.

Notes

    • Roast the eggplant instead of grilling. Cut the eggplant in half, wrap in aluminum foil and roast at 425 degrees Fahrenheit for 40-45 minutes until softened and "collapsed".
    • Make it creamier. To make the baba ganoush extra creamier, add 1-2 tablespoons of Greek yogurt.
    • Drain the eggplant. If the eggplant is too watery, place it in a strainer and drain the excess liquid.
    • Don't over mix. Baba ganoush has some texture to it so give it a few pulses in the food processor until the dip is just combined.
  •  

Nutrition

Calories: 212kcal | Carbohydrates: 19g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 303mg | Potassium: 641mg | Fiber: 8g | Sugar: 8g | Vitamin A: 193IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg

Blue Cheese Burger with Caramelized Onions

· 10 Comments

Let me introduce you to the ultimate blue cheese burger! These elevated grilled cheeseburgers are topped with creamy Gorgonzola cheese and savory wine sautéed mushrooms and onions. And to make them even better, the blue cheese burgers sit on top of sweet oven roasted tomatoes for a true explosion of flavors!

Blue cheese burger with sautéed mushrooms and onions and sweet roasted cherry tomatoes.

A well made blue cheese burger is my version of the ultimate cheeseburger! A perfectly grilled burger patty is topped with melty and pungent blue cheese (I used creamy gorgonzola), sautéed mushrooms and onions and sweet roasted cherry tomatoes that ever so gently burst.

To make this even more extravagant, a simple creamy and spicy mayo is spread onto the burger buns. Think of the burger sauce as a spicier Russian dressing with mayonnaise, ketchup, sriracha and horseradish.

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📋 Ingredients

Ingredients for blue cheese burgers including mushrooms, red onion and garlic.

Blue Cheese Burger

  • Ground Beef: Look for 80/20 ground beef, which means that there is 20% fat, which will keep the burgers juicy and flavorful.
  • Blue Cheese: Gorgonzola is an Italian blue cheese that is incredibly creamy and melts really well works so well for blue cheese burgers. Other blue cheese options are Roquefort or stilton.
  • Brioche Buns: These are light and buttery and a classic for cheeseburgers.
  • Kosher Salt and Black Pepper: Because there is so much flavor going on with the blue cheese and other toppings, all you need is simple salt and pepper to season the outside of the burgers.

Toppings

  • Olive Oil and Butter: Both are used to sauté the onions and mushrooms.
  • Red Onion: Sliced thin, red onions become sweet and caramelize very well. You can also use sweet yellow onion.
  • Mushrooms: Use either button mushrooms or cremini mushrooms, also called baby Bella mushrooms. Use a lightly damp paper towel to wipe away any dirt before slicing.
  • Red Wine: Just a splash is all you need when sautéing the mushrooms and onion. You don't need to use anything fancy, a simple table red wine is perfect. If red wine isn't available, you can use white wine or chicken stock.
  • Cherry Tomatoes: As the cherry tomatoes slowly roast, they become sweet and tender, making them a fantastic layer to add to the blue cheese burgers. If cherry tomatoes are not available, slice medium vine tomatoes and roast at 400 degrees Fahrenheit for 10 minutes until lightly caramelized.
  • Garlic Cloves: Add a few cloves to the cherry tomatoes to roast alongside. The garlic cloves will soften and become sweet. When layering the burger, gently smash some of the garlic cloves with the cherry tomatoes.

Burger Sauce

  • Mayonnaise: The base of the burger sauce and Hellman's is the best mayo for this as well as Hawaiian mac salad.
  • Ketchup: Really all you need is mayo and ketchup for a great burger sauce, if you don't like spice.
  • Sriracha: Just a splash gives the sauce a bit of sweetness and spice. Sriracha is one of our favorite hot sauces and we always have a bottle on hand to drizzle on top of everything from tuna poke nachos and chicken katsu.
  • Horseradish: Another staple we always have around. a tablespoon of horseradish gives great earthy and spicy flavor to creamy sauces.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Other Blue Cheese Options: Roquefort is a creamy and slightly salty French blue cheese that will melt very well on burgers.
  • Instead of roasting cherry tomatoes, thickly slice medium sized tomatoes and roast for 10-15 minutes.

⏲️ Instructions

Form the burgers. Form the burgers into 4 burger patties, lightly working the meat together. Make a small indent with your thumb in the middle of the burger. Season with salt and pepper on both sides. Set aside.

Roast the Cherry Tomatoes. Pre-heat the oven to 425 degrees Fahrenheit. Place the cherry tomatoes and garlic cloves in an oven safe dish and drizzle with olive oil, salt and pepper and toss to coat evenly. Roast for 25-30 minutes until tomatoes and garlic soften. The remove and set aside.

Roasted cherry tomatoes with garlic cloves.

Sautè the Onions. In a large skillet, drizzle with olive oil and add the butter and place over medium heat. Once the butter has melted, add the sliced red onions and cook until the onions begin to soften, about 8-10 minutes.

Add the Mushrooms. Next add the sliced mushrooms and continue cooking for another 5-7 minutes until the mushrooms begin to soften. Pour the red wine in and let the wine reduce for 2-3 minutes. Stir the onions and mushrooms together and season with salt and pepper.

Sautéed sliced mushrooms with caramelized red onion.

Grill the Burgers. Cook the burgers on medium-high grill for 4-5 minutes on each side or until desired doneness. Top with blue cheese for the last minute then transfer to a plate to rest for a few minutes. While burgers rest, grill inside of burger buns.

Top the grilled burgers with blue cheese for the last minute to melt the cheese slightly.

Make the Burger Sauce. In a bowl, mix the mayonnaise, ketchup, horseradish and sriracha until well combined.

Assemble the Burgers. Spread a tablespoon of spicy burger sauce on the bottom bun, then layer the burgers with the cherry tomatoes, blue cheese burger and top with caramelized onions and mushrooms.

📍 Recipe Tips

  • Use 80/20 ground beef, meaning the ground beef is 80% beef and 20 % fat for the best flavor and juicier outcome. Anything leaner can result in a dry burger.
  • Don't over mix when forming the burger patties. Use your hands to gently form the burgers, making sure not to squeeze or press on them too much.
  • Clean the Mushrooms. Use a lightly damp sheet of paper towel to wipe off any dirt from the mushrooms.
  • When grilling or cooking in a cast iron, don't press down on the burgers, which will release their juices. Once the burgers are cooking on the first side, let them form a crust then turn over.
  • Grill the buns! Once the burgers are off, turn off the grill and heat the inside of the buns until lightly charred.
Gorgonzola burger with sautéed mushrooms and caramelized onions.

Recipe FAQs

What are some cheeses that melt on burgers?

Creamy blue cheese such as gorgonzola will melt well for burgers as well as cheddar cheese, provolone cheese and Swiss cheese.

How do you prevent dry burgers?

Use 80/20 ground beef which has 20 % fat, which will keep the burgers from drying out. Another tip is to not overwork the burger when forming into patties. When cooking, do not press down on the burger, which will release their juices.

More Great Burgers and Burger Side Dishes

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Blue cheese burger with caramelized onions and sautéed mushrooms.
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5 from 13 votes

Burger with Blue Cheese and Caramelized Onions

The ultimate burger with blue cheese and wine caramelized onions, mushrooms and sweet burst cherry tomatoes.
Prep Time25 minutes
Cook Time40 minutes
Resting5 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main
Cuisine: American
Keyword: blue cheese burger, burger with blue cheese
Servings: 4 burgers
Calories: 1152kcal
Author: Samantha Ferraro

Ingredients

Blue Cheese Burgers

Caramelized Mushrooms and Onions

  • 2 tablespoons unsalted butter
  • 2 tablespoons Olive oil
  • ½ red onion thinly sliced
  • 1 cup button or cremini mushrooms sliced
  • ¼ cup red wine

Roasted Cherry Tomatoes

Spicy Burger Sauce

US Customary - Metric

Instructions

  • Form the burgers. Form the burgers into 4 burger patties, lightly working the meat together. Make a small indent with your thumb in the middle of the burger. Season with salt and pepper on both sides. Set aside.
  • Roast the Cherry Tomatoes. Pre-heat the oven to 425 degrees Fahrenheit. Place the cherry tomatoes and garlic coves in an oven safe dish and drizzle with olive oil, salt and pepper and toss to coat evenly. Roast for 25-30 minutes until tomatoes and garlic soften. The remove and set aside.
  • Saute the Onions. In a large skillet, drizzle with olive oil and add the butter and place over medium heat. Once the butter has melted, add the sliced red onions and cook until the onions begin to soften, about 8-10 minutes.
  • Add the Mushrooms. Next add the sliced mushrooms and continue cooking for another 5-7 minutes until the mushrooms begin to soften. Pour the red wine in and let the wine reduce for 2-3 minutes. Stir the onions and mushrooms together and season with salt and pepper.
  • Grill the Burgers. Cook the burgers on medium-high grill for 4-5 minutes on each side or until desired doneness. Top with blue cheese for the last minute then transfer to a plate to rest for a few minutes. While burgers rest, grill inside of burger buns.
  • Make the Burger Sauce. In a bowl, mix the mayonnaise, ketchup, horseradish and sriracha until well combined.
  • Assemble the Burgers. Spread a tablespoon of spicy burger sauce on the bottom bun, then layer the burgers with the cherry tomatoes, blue cheese burger and top with caramelized onions and mushrooms.

Notes

  • Use 80/20 ground beef, meaning the ground beef is 80% beef and 20 % fat for the best flavor and juicier outcome. Anything leaner can result in a dry burger.
  • Don't over mix when forming the burger patties. Use your hands to gently form the burgers, making sure not to squeeze or press on them too much.
  • Clean the Mushrooms. Use a lightly damp sheet of paper towel to wipe off any dirt from the mushrooms.
  • When grilling or cooking in a cast iron, don't press down on the burgers, which will release their juices. Once the burgers are cooking on the first side, let them form a crust then turn over.
  • Grill the buns! Once the burgers are off, turn off the grill and heat the inside of the buns until lightly charred.

Nutrition

Calories: 1152kcal | Carbohydrates: 48g | Protein: 35g | Fat: 91g | Saturated Fat: 32g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 264mg | Sodium: 1884mg | Potassium: 659mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1378IU | Vitamin C: 19mg | Calcium: 187mg | Iron: 4mg

Cherry Tomato Pasta with Garlic and Basil

· 5 Comments

15 minute cherry tomato pasta is what summer dinners are made for! Sweet cherry tomatoes burst in olive oil and lots of garlic, creating the most delicious, slightly sweet and bright summery pasta.

Pasta with cherry tomatoes, garlic and basil.
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Pasta with cherry tomatoes, garlic and basil is one of my favorite go-to weeknight dinners when tomatoes are at their peak! You will always find me with pounds of tomatoes for roasted cherry tomato and garlic bruschetta or serving a simple caprese with burrata and a good hunk of crusty bread to dip into. There is truly nothing better!

🍅 Burst Tomatoes or Tomato Confit

You can go about this in two ways. One, you can heat a skillet over high heat, saute garlic in olive oil and add whole cherry tomatoes for a solid 10-15 minutes. The high heat will burst the tomatoes, creating a simple pan sauce. I also like to use a wooden spatula to gently press the tomatoes along.

Or, you can make tomato confit, which is essentially roasted tomatoes in lots of olive oil. I have a recipe for roasted tomatoes here that you can use as the sauce as well.

Either method works as long as you soften the sweet cherry tomatoes. Then top with loads of fresh basil, a good drizzle of olive oil, flaky sea salt and, optional, but highly recommended, a good grate of Parmesan cheese.

Recipe Highlights

  • Cherry tomato pasta is a fantastic weeknight dinner and is done in less than 20 minutes!
  • Cherry tomatoes are the star of the show and as they cook down, become even more sweet and "jammy".
  • This tomato pasta recipe utilizes simple and fresh ingredients sautéed garlic and lots of fresh basil.

📋 Ingredients

Ingredients for cherry tomato pasta with garlic and parmesan cheese.
  • Linguine: This is one of my favorite pasta shapes but feel free to use other styles such as spaghetti, angel hair or penne rigate.
  • Cherry Tomatoes: Look for cherry tomatoes on the vine with a deep color, which will be sweeter and more flavorful. If tomatoes are not at their peak, the cherry tomatoes will sweeten as they burst in the sauce.
  • Garlic: Look for garlic cloves that are tightly packed without any green stems growing, which means it is a fresh garlic bulb.
  • Olive Oil: Use a good quality extra virgin olive oil since this will be the base of the cherry tomato sauce.
  • Basil: This is the time to use all of that beautiful fresh summer basil! The basil is added right towards the end to gently wilt in the warm tomato confit.
  • Red Pepper Flakes: This is optional, but if you like a bit of spice, add a good pinch worth. Another option is added a dollop of Calabrian chilis which have great flavor.
  • Parmesan: A good grating of Parmesan cheese right at the finish gives the whole pasta a slight saltiness and balances the sweet cherry tomatoes.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Use any color cherry tomatoes or grape tomatoes available.
  • If cherry tomatoes are not available, substitue with Roma tomatoes or heirloom tomatoes that are cut into ½ inch cubes.
  • Add pieces of tangy goat cheese or cubes of fried halloumi cheese to the tomato pasta.

⏲️ Instructions

  1. Cook the Linguine. Begin by boiling a pot of water for the pasta and season liberally with kosher salt. Cook linguini according to directions, until al dente. About 8-9 minutes.
  2. Saute the Garlic. Meanwhile, heat a large skillet over medium-high heat and drizzle with olive oil. Add the chopped garlic and saute for 30 seconds until just softened but color has not changed.
  3. Make the Cherry Tomato Sauce. Add the cherry tomatoes and cook until tomatoes begin to burst. Use a wooden spoon to gently press on the tomatoes as they soften to help them burst. Season with salt and cook for about 10 minutes or until tomatoes have started to release their juices.
  4. Add Cooked Pasta to the Sauce. Once the pasta is done, add cooked pasta directly to tomatoes and toss to combine and stir in Parmesan cheese. If sauce is too dry, add a bit of pasta water and another good drizzle of olive oil.
  5. Garnish the Cherry Tomato Pasta. Roughly tear up some of the basil and add to pasta, tossing everything together, along with a pinch of red pepper flakes, drizzle of olive oil, sea salt and Parmesan cheese.

📍 Recipe Tips

  • To help cherry tomatoes cook a bit quicker, place a lid over the skillet, which will also help retain any juices/liquid.
  • Cook the pasta for 1-2 minutes less then the package directions, then finish cooking in the cherry tomato sauce.
  • Save ½ cup of pasta water and if the sauce is too dry, add the starchy pasta water and stir to combine.
Pasta with cherry tomatoes, garlic, basil and red pepper flakes.

Recipe FAQs

Can cherry tomato pasta be made ahead of time?

You can make the tomato confit up to 3 days in advance and stir it into cooked pasta when ready to serve.

Is there a difference between grape tomatoes and cherry tomatoes?

Cherry tomatoes are smaller and have a thinner peel, where grape tomatoes are a bit larger with a thicker peel. As they cook down, both tomatoes will become sweeter and more condensed.

Love Tomato Recipes, Try These!

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Cherry tomato pasta with basil and garlic.
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4.95 from 17 votes

Cherry Tomato Pasta with Garlic and Lots of Basil

15 minute cherry tomato pasta is what summer dinners are made for! Sweet cherry tomatoes burst in olive oil and lots of garlic, creating the most delicious, slightly sweet and bright summery pasta.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: 15 minute pasta, cherry tomato pasta, heirloom tomato pasta
Servings: 4 sservings
Calories: 610kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • Begin by boiling a pot of water for the pasta and season liberally with kosher salt. Cook linguini according to directions, until al dente. About 8-9 minutes.
  • Meanwhile, heat a large skillet over medium-high heat and drizzle with olive oil. Add garlic and saute for 30 seconds until just softened but color has not changed.
  • Add cherry tomatoes and cook until tomatoes begin to burst. Use a wooden spoon to gently press on the tomatoes as they soften to help them burst. Season with salt and cook for about 10 minutes or until tomatoes have started to release their juices.
  • Once pasta is done, add cooked pasta directly to tomatoes and toss to combine and stir in Parmesan cheese. If sauce is too dry, add a bit of pasta water and another good drizzle of olive oil.
  • Roughly tear up some of the basil and add to pasta, tossing everything together.
  • Plate pasta with cherry tomatoes and top with fresh basil, red pepper flakes, drizzle of olive oil, sea salt and Parmesan cheese.

Notes

  • To help cherry tomatoes cook a bit quicker, place a lid over the skillet, which will also help retain any juices/liquid.
  • If you don't have cherry tomatoes, larger tomatoes will work well, just chop them into ½ inch cubes.
  • Save ½ cup of pasta water and if the sauce is too dry, add the starchy pasta water and stir to combine.

Nutrition

Calories: 610kcal | Carbohydrates: 95g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 134mg | Potassium: 778mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1206IU | Vitamin C: 55mg | Calcium: 128mg | Iron: 3mg

Mediterranean Charcuterie Board

· 2 Comments

15 minutes is all you need to make an impressive Mediterranean Charcuterie board! The perfect addition for fun get togethers that is full of all your favorite mezze including stuffed grape leaves, an assortment of dips, briny olives and fried halloumi cheese. There's a delightful pairing for everyone to mix, match and enjoy!

Loaded Mediterranean charcuterie board with salad skewers, stuffed grape leaves and hummus.
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🍋 What is Mezze?

Get your friends together because we are making a colorful and vibrant Mediterranean charcuterie board full of all sorts of different mezze!

Mezze is an assortment of small plates that are served all throughout the Mediterranean and are meant to be shared, paired and enjoyed leisurely.

You could enjoy the Mediterranean cheese board as a snack or on its own as a main course or at the start of a Mediterranean feast with lamb shawarma or grilled chicken shawarma. Another fun Mediterranean mezze is this colorful falafel platter!

With a well stocked Pantry this Mediterranean Charcuterie Board is a snap to put together. My How to Eat Well with a Full Stocked Pantry post will have your kitchen in better shape quickly.

📋 Ingredients

There is no right or wrong mezze to add to your Mediterranean mezze board. Have fun with the additions and use what you have available.

Ingredients for a Mediterranean charcuterie board including hummus, fried halloumi cheese and stuffed grape leaves.
  • Cheese: I highly recommend finding some halloumi cheese. Halloumi is a cheese from Cyprus that holds up to grilling and frying without melting. Feta cheese is a classic but I do suggest looking for a block of feta that is packed in brine, which will creamy and overall be better quality.
  • Olives: Castelvetrano olives are some of my favorite because they are mild and buttery. Kalamata olives are brinier and fantastic on Greek salad skewers.
  • Dips: Have fun with all the dips! Classic hummus, roasted beet hummus, Lebanese baba ganoush, lemony tzatziki and for a spicy kick, add some zhug sauce.
  • Stuffed Grape Leaves: You can often find stuffed grape leaves canned at most grocery stores but if you feel inclined to make your own, check out my vegetarian stuffed grape leaves with rice or my mom's meat and rice stuffed grape leaves.
  • Salad Skewers: Inspired by the salty and fresh flavors of a Greek salad, these Greek salad skewers are simply made with cubed feta, olive, cherry tomato and cucumber.
  • Fruits and Vegetables: When it comes to fruits and vegetables, use what is available to you. Such as grilled artichoke hearts, Turkish sumac onions, baby bell peppers, fresh grapes or dried apricots and dates.
  • Pita Bread: Make homemade pita chips in 15 minutes with store bought pita bread. Sprinkle some za'atar and drizzle of olive oil on the pita bread for even more flavor. Or if you feel extra ambitious, make homemade pita bread from scratch.

See recipe card for full information on ingredients and quantities.

⏲️ Instructions

Fry slices of halloumi cheese until golden on both sides.

Step 1: Fry the sliced halloumi in hot skillet until golden brown on both sides, about 2-3 minutes per side. Then set aside.

Make Greek salad skewers with feta, cherry tomato, olive and cucumber.

Step 2: Make the Greek salad skewers. Skewer a cherry tomato, cube of feta cheese, chunk of cucumber and Kalamata olive onto a cocktail skewer. Drizzle the salad skewer with olive oil and sprinkle with dried oregano.

Place bowls on a wide platter before adding more to the Mediterranean mezze board.

Step 3: Arrange the bowls onto the platter, spacing them out evenly.

Fill up the mezze board with larger mezze, such as stuffed grape leaves and cheeses.

Step 4: Fill in the larger areas of the mezze platter with larger items, such as pita bread, stuffed grape leaves, salami, fried halloumi and Greek salad skewers.

Fill up the Mediterranean charcuterie board with pita bread, olives and fruit.

Step 5: Fill in any remaining openings with smaller mezze, such as olives and fresh fruit.

📍 Recipe Tips

  • When arranging any kind of charcuterie platter, start by placing the larger items on the latter first then fill in the space with the smaller items.
  • Fill the Mediterranean mezze board up and fill in all of the gaps so the mezze board looks full and abundant.
  • Add mezze that work well by mixing and matching together.
  • If serving whole olives or fruit with pits, have a small empty bowl so guests can discard the pit or stems into.

🫒 Mezze Board Pairing Suggestions

Recipe FAQs

What are some tips on making a charcuterie board?

Have an assortment of cheeses, vegetables and fruits. Make the charcuterie board easy to eat from and have an empty bowl for any pits or stems.

How much cheese per person for a charcuterie board?

Average about 2 ounces of each cheese per person.

More Charcuterie Boards

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Mediterranean charcuterie board with tzatziki, hummus and more.
Print Recipe
5 from 8 votes

Mediterranean Charcuterie Board

All you need is 15 minutes to make a vibrant Mediterranean charcuterie board full of an array of mezze with fried halloumi, various dips and fresh vegetables.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: Mediterranean charcuterie board, Mediterranean cheese board, mezze board
Servings: 6 people
Calories: 432kcal
Author: Samantha Ferraro

Ingredients

Greek Salad Skewers

Fried Halloumi

  • ½ pound halloumi cheese sliced into ¼ inch thick slices
  • 2 teaspoons olive oil for frying

Dips

Other Mezze

Fruit and Vegetables

US Customary - Metric

Instructions

Make the Greek Salad Skewers

  • Using small cocktail skewers, thread a cherry tomato, cubed feta, cucumber and Kalamata olive at the end. Continue skewering until all of the toothpicks are used up.
  • Drizzle olive oil onto the salad skewers and sprinkle with dried oregano.

Fry the Halloumi

  • Pre-heat a small skillet to medium heat and drizzle with olive oil. Pat the halloumi slices dry well with paper towels and fry the halloumi in the hot pan until golden brown on both sides, about 2-3 minuets per side.
  • Once done, remove from the skillet and set aside.

Assemble the Mediterranean Charcuterie Board

  • Spoon all of the dips into small bowls.
  • Cut the pita bread into triangles or if using pita chips, break up into large pieces.
  • Arrange the bowls on a large platter or board and fill in the larger areas with larger mezze,, such as the Greek salad skewers, halloumi cheese, sliced salami and pita bread.
  • Fill in the remaining gaps with the smaller mezze, such as the fresh fruit, grilled artichoke hearts, Sumac onions and lemon wedges.

Notes

  • When arranging any kind of charcuterie platter, start by placing the larger items on the latter first then fill in the space with the smaller items.
  • Fill the Mediterranean charcuterie board up and fill in all of the gaps so the mezze board looks full and abundant.
  • Add mezze that work well by mixing and matching together.
  • If serving whole olives or fruit with pits, have a small empty bowl so guests can discard the pit or stems into.

Nutrition

Calories: 432kcal | Carbohydrates: 16g | Protein: 21g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 35mg | Sodium: 2034mg | Potassium: 380mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1952IU | Vitamin C: 12mg | Calcium: 563mg | Iron: 2mg

Linguine Puttanesca

· 4 Comments

If I had to enjoy one meal for the rest of my life, it would most certainly be linguine puttanesca. A bowl full of perfectly cooked linguine pasta, tossed with a rich and aromatic tomato sauce flavored with savory garlic, anchovies, olives and capers. All you need is a good hunk of crusty bread and a decadent glass of red wine.

Linguine puttanesca recipe with anchovies and fresh basil.

Puttanesca is one of my favorite sauces. The smell is intoxicating and flavors of puttanesca sauce are salty, briny and perfectly savory. I have made puttanesca in all sorts of ways over the years, such as chicken puttanesca with chicken thighs that are braised in the olive and caper sauce, as well as salmon puttanesca, which is featured in my First cookbook, The Weeknight Mediterranean Kitchen. Did I mention my Second cookbook, One-Pot Mediterranean is on shelves nationwide June 13, 2023?

Puttanesca sauce is a simple tomato based sauce with savory and salty elements of anchovies, olives and capers. And if you are nervous about anchovies, don't be. The filets melt in the oil and give off a gorgeous salty depth of flavor without tasting "fishy". For a pasta dish on the spicy side try my Rigatoni with Spicy Pork Ragu.

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🫒 What does Puttanesca mean?

Puttanesca translates to "in the style of the prostitute" and the story is that prostitutes would make this bold and aromatic sauce to lure their clients in from the streets. And I can certainly see why. The aroma of anchovy infused olive oil and garlic are addictive and salivating.

Recipe Highlights

  • Linguine puttanesca makes a great weeknight dinner recipe that is done in nearly 30 minutes.
  • Full of savory and salty flavors and a bold and flavorful tomato sauce.
  • Uses pantry staples such as jarred olives, jarred capers and anchovies.

📋 Ingredients

Ingredients for puttanesca pasta, including capers, olives and anchovies.
  • Linguine: Use your favorite pasta shape but I love using a long noodle, such as linguine for this thicker sauce. Cook the pasta 1-2 minutes less than package directions since the pasta will finish cooking in the sauce.
  • Olive Oil
  • Anchovy Fillets: You'll only need a few fillets of anchovy and will probably have some left over. Save the rest of the anchovy fillets for homemade caesar salad dressing or add to this kale pasta with toasted breadcrumbs.
  • Garlic Cloves
  • Red Pepper Flakes: Just a pinch for added heat but leave out if you prefer a mild sauce.
  • White Wine: Such as Pinot Grigio or White Blend.
  • Crushed Tomatoes: Use any canned tomatoes that you have on hand, such as diced tomatoes or whole plum tomatoes, which you can crush with your hands.
  • Pitted Kalamata Olives: These dark briny olives are more traditionally used in a puttanesca but I like to also add a mild olive for different layers of flavor.
  • Pitted Castelvetrano Olives: One of my favorite olives, castelvetrano are buttery and mild and work very well in puttanesca. Feel free to add a mixture of either one.
  • Capers: Look for capers that are bottled in brine. Use leftover capers for chicken piccata or sole meuniere.
  • Fresh Basil: Roughly tear the fresh basil leave or slice thin for garnish.

See recipe card for full information on ingredients and quantities.

🍅 Substitutions and Variations

  • Make an extra batch of puttanesca sauce for chicken puttanesca and serve over creamy polenta.
  • Use all or a combination of the kalamata olives or castelvetrano olives.
  • Instead of basil, garnish the linguine puttanesca with fresh oregano.
  • Use other pasta shapes such as spaghetti, bucatini, fettuccine or penne rigate.
  • Instead of red pepper flakes, add a teaspoon of chopped Calabrian chilis.
  • If anchovies aren't available, add 1-2 dashes of fish sauce or omit altogether and make aulive and chiapparielle, which is pasta with olives and capers.

⏲️ Instructions

Once the olive oil is hot, add the garlic and anchovies and saute until the anchovies break down.

Step 1: Over medium heat, drizzle olive oil in a pot and once hot, add the anchovy fillets and sauté until disintegrated, then add the garlic and optional red pepper flakes and saute for another 1-2 minutes.

Add the white wine and let the wine reduce and alcohol cook off.

Step 2: Pour white wine in, bring to a strong simmer and let the wine reduce slightly, for about 2-3 minutes.

Add the capers and olives to the tomato sauce.

Step 3: Pour in the crushed tomatoes and full the can halfway with water and add that in. Along with the olives and capers and give everything a good stir.

Simmer the puttanesca sauce until the space slightly thickens.

Step 4: Simmer the puttanesca sauce for 20-25 minutes until thickened. While sauce is cooking, cook the pasta.

Toss the cooked pasta with the puttanesca sauce so all of the sauce evenly coats the noodles.

Step 5: Add the cooked pasta directly into the puttanesca sauce and toss to combine well. Add ½ cup of starchy pasta water if sauce is too thick.

Garnish the puttanesca pasta with fresh basil.

Step 6: Serve linguine puttanesca in wide bowls and garnish with fresh basil and serve.

📍 Recipe Tips

  • Melt the anchovy fillets in the hot oil so they break down and permeate the sauce.
  • Cook the pasta for 1-2 minutes less than the package directions and finish cooking the pasta in the puttanesca sauce.
  • Save ½-1 cup of the starchy pasta water to add to the puttanesca sauce, if it's too thick.
  • Puttanesca sauce is great to make ahead, up to 4 days in advance.
  • Notice there is no salt added in the recipe because the anchovies, olives and capers are salty already. Taste for seasoning and adjust as preferred.
Pasta puttanesca with anchovies and basil.

What to Serve with Linguine Puttanesca

Recipe FAQs

What does puttanesca sauce taste like?

Puttanesca sauce is salty, briny, savory and full flavored. Add red pepper flakes to add a bit of heat.

What can I add instead of anchovies in puttanesca?

Instead of anchovies, add 1-2 dashes of fish sauce or omit the anchovies all together.

Similar Recipes FSRI Block

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More Pasta Recipes to Try

Puttanesca pasta with anchovies, capers, olives and garnished with basil.
Print Recipe
5 from 8 votes

Linguine Puttanesca

A simple and classic dish, this linguine puttanesca recipe is full of briny and salty flavor with anchovy, olives, capers and a good splash of white wine.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: Italian
Keyword: chicken puttanesca recipe, linguine puttanesca, pasta puttanesca
Servings: 4 servings
Calories: 676kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • Bring a medium sized pot to medium heat and drizzle the olive oil.
  • Once the oil is hot, add the anchovy filets and saute for 1-2 minutes until the filets disintegrate, breaking up with a spatula. Then add the chopped garlic and optional red pepper flakes and sauté for another 1-2 minutes.
  • Pour the white wine in and bring to a strong simmer until the wine reduces slightly, for 2-3 minutes.
  • Once the wine has reduced, pour the crushed tomatoes in and fill the can halfway with water and pour that in as well. Add the chopped olives and capers and simmer the puttanesca sauce for 20-25 minutes until slightly thickened.
  • While the sauce cooks, cook the pasta in a pot of boiling water, but don't cook it all the way. Once it's about 1-2 minutes before being fully cooked, remove the linguine with tongs and add the cooked pasta to the puttanesca sauce.
  • Save some of the starchy pasta water and add ¼-1/2 cup if the sauce is too thick. Use tongs and mix the pasta into the sauce so all of the noodles are evenly coated.
  • Serve the puttanesca pasta in wide bowls and garnish with fresh basil.

Video

Notes

  • Melt the anchovy fillets in the hot oil so they break down and permeate the sauce.
  • Cook the pasta for 1-2 minutes less than the package directions and finish cooking the pasta in the puttanesca sauce.
  • Save ½-1 cup of the starchy pasta water to add to the puttanesca sauce, if it's too thick.
  • Puttanesca sauce is great to make ahead, up to 4 days in advance.
  • Notice there is no salt added in the recipe because the anchovies, olives and capers are salty already. Taste for seasoning and adjust as preferred.

Nutrition

Calories: 676kcal | Carbohydrates: 103g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 1418mg | Potassium: 919mg | Fiber: 9g | Sugar: 13g | Vitamin A: 774IU | Vitamin C: 20mg | Calcium: 132mg | Iron: 5mg

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50+ Delicious Recipes for Shish Kabob Side Dishes

· 2 Comments

Just in time for grilling season, here are over 50 delicious and colorful shish kabob side dishes! While the grill is going, toss together a grilled panzanella salad or drizzle creamy tahini sauce over your kabobs.

A collection of over 50 side dish recipes to serve with shish kabobs.

Summer is here and so are all the grilling recipes! Kabobs always make an appearance during the warmer season, whether it's chicken shawarma skewers or grilled Turkish kofta kebabs and with that, you need some stand out accompaniments to serve with.

Here, I'm sharing over 50 shish kabob side dish recipes to add to your grilling menu. Everything from crisp salads, creamy dips and vibrant vegetable side dishes to serve alongside the main course.

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🍢 What is Shish Kabob?

Kabob, also spelled 'kebab" is chunks of meat and or vegetables that are skewered. Shish translates to skewer in Turkish and kebab translates to roasted meat.

🍡 What's the difference between shish kebab and kofta kebab?

Shish kebab usually contains chunks of meat and or vegetables, where as kofta is ground up meat that is formed onto skewers than you can order here.

🥗 Salads

🥙 Dips and Spreads

🍚 Rice and Pasta

🍆 Vegetable Sides

Greek Salmon Salad with Red Wine Vinaigrette

· 5 Comments

Let me introduce you to the ultimate Greek salad that will be on your table in nearly 20 minutes! This easy Greek salmon salad is loaded with crisp vegetables, briny olives and creamy feta cheese and topped with a perfectly seared filet of salmon. And highly recommended, add a few toasted pita chips for even more crunch and thank me later!

Easy Greek salad with salmon recipe and red wine dressing.

Let me tell you, this Greek salmon salad. This is one of our favorite weeknight dinner recipes. It's full of textures and flavors, crisp and crunchy vegetables, briny olives and loads of fresh herbs.

The Greek salmon salad is lightly dressed with a tangy red wine vinaigrette and finished with a perfectly seared salmon filet.

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.

For another protein rich salad try my Chicken Schnitzel Salad.

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🥗 Recipe Highlights

  • Greek salmon salad is the perfect recipe to add to your weeknight Mediterranean recipes for a healthy lunch or dinner! 
  • The entire recipe is made in 20 minutes and uses simple ingredients such as pitted kalamata olives and cherry tomatoes.
  • This isn't any ordinary Greek salad, this loaded salad is full of colorful and crisp vegetables with a healthy amount of fresh herbs. 
  • Both the Greek salad and Greek salmon is gluten free and follow the Mediterranean diet. Omit the feta cheese for a dairy free alternative, though there are some fantastic dairy free feta cheeses available as well. 

📋 Ingredients

Ingredients for Greek salmon salad including mint and dill and red wine vinegar.
  • Salmon Fillets: Serve 6-8 ounces of salmon per salad and per person. If possible, look for wild Alaskan salmon, which is some of the best quality with heart healthy omega fatty acids. 
  • Romaine Lettuce: Romaine holds up well to salads and stays crunchy as well. You can substitute with arugula or your favorite salad mix.
  • Cherry Tomatoes: Vine cherry tomatoes are so sweet but if they are not available, chop up medium sized roma tomatoes into ½ inch cubes.
  • Cucumber: Look for Persian cucumbers which have a thin peel and less seeds.
  • Radish: Use a mandolin to slice the radishes very thin.
  • Red Onion: To take the bite off of an onion, place the sliced onion in a bowl of cold water for 10 minutes.
  • Feta Cheese: Look for feta cheese that is packed in brine and not pre-crumbled, which will be much creamier.
  • Fresh Herbs: This is the time to use summer's fresh mint and fresh dill. The fresh herbs add a lovely flavor to the entire salad. If fresh herbs aren't available, sprinkle on ½ teaspoon of dried mint and dried dill.
  • Pitted Kalamata Olives: These are traditionally used in Greek salads and puttanesca pasta and have a great salty flavor. Even though I prefer whole olives, use pitted olives for the salad to save you prep time.
  • Sliced Pepperoncini: This is one of my favorite additions to this Greek salad! Pepperoncini are pickled, tangy and slightly spicy with a great crunch.
  • Dried Oregano: Use dried oregano to season the salmon as well as in the Greek salad dressing.

Red Wine Vinaigrette Ingredients

The most delicious red wine vinaigrette with a bit of Dijon, a touch of honey and earthy dried oregano to bring all the Mediterranean flavors together.

  • Olive Oil: This is the time to use a great flavored extra virgin olive oil for the salad dressing.
  • Red Wine Vinegar: This vinegar is sharp and tangy and you only need a little bit. If red wine vinegar isn't available, substitute with champagne vinegar or apple cider vinegar.
  • Lemon Juice: A splash is added to the dressing but I suggest saving a wedge or two to squeeze over the cooked Greek salmon.
  • Honey: Because there are a lot of salty and sharp flavors, a touch of honey balances out the savory flavors of the dressing without being too sweet.
  • Dijon Mustard: A classic in vinaigrettes, mustard helps the dressing emulsify and thicken.
  • Dried Oregano: If dried isn't available, add ½ teaspoon of chopped fresh oregano.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of romaine, substitute with arugula or spring mix.
  • Add roasted red peppers or artichoke hearts.
  • Instead of Greek salmon, serve the salad with chicken shawarma skewers or cedar plank salmon.
  • Add toasted pita chips sprinkled with za'atar for extra crunch!
  • Roast the salmon in the oven for 12-15 minutes instead of searing or grilling.
  • If fresh herbs aren't available, sprinkle on ½ teaspoon of dried mint and dried dill.

⏲️ Instructions

Layer all the Greek salad ingredients in a wide bowl.

Step 1: Add the Greek salad vegetables and feta cheese to a large bowl.

Add the fresh herbs on top of the Greek salad.

Step 2: Top the salad with fresh mint and fresh dill.

Add the red wine vinaigrette ingredients to a bowl.

Step 3: Add the red wine dressing, including the olive oil, Dijon, red wine vinegar, lemon juice, honey and oregano to a bowl.

Whisk the red wine dressing until emulsified.

Step 4: Whisk the dressing until emulsified. Taste for seasoning and adjust as needed. Set aside.

Season the salmon with salt, pepper and dried oregano.

Step 5: Pat the salmon dry with paper towels and season the salmon with salt, pepper and dried oregano.

Sear the salmon filets in a hot skillet.

Step 6: Bring a cast iron skillet or grill pan to medium-high heat and drizzle with olive oil. Once hot, sear the salmon filets for 3-4 minutes per side until a deep golden crust forms. Then remove and set aside.

Greek salmon salad recipe with fresh mint and red wine dressing.

Step 7: Pour the dressing over the salad and toss to combine If using toasted pita chips, add that to the salad. Top the salad with the seared salmon and serve.

📍 Recipe Tips

  • Make Ahead: Assemble the salad up to 1 day in advance, but don't add the dressing until you're ready to serve.
  • Dry Salmon Well: Pat the salmon dry with paper towels before seasoning, which will help the herbs stick to the salmon easily and also sear well for a crispy exterior.
  • Feta Cheese in Brine: Look for feta cheese that is packed in brine and made from goats milk or sheep milk, which will be creamier than other varieties.
  • Mix the Greek salad dressing in a small jar instead of whisking in a bowl.
  • Mellow the Onion: by placing the sliced onion in bowl of cold water for 10-15 minutes.

Recipe FAQs

Why is Greek salad so healthy?

Greek salad is a simple Mediterranean salad with whole ingredients including sweet tomatoes, olives, olive oil and feta cheese. All of the ingredients follow a Mediterranean diet and are heart healthy. In addition, feta cheese is a sheep milk cheese and is easier to digest than cow's milk.

What to serve with Greek salmon?

Serve Greek salmon with Greek fries with feta cheese and a generous dollop of creamy tzatziki sauce and lemon orzo salad.

How long and at what temp do you bake salmon?

Instead of pan cooking the salmon, season the salmon and place in a 400 degree Fahrenheit oven for 12-15 minutes. If your salmon is very thick, add another 1-2 minutes of cooking time.

More Salmon Recipes

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

Healthy Greek salmon salad with fresh dill and mint.
Print Recipe
5 from 12 votes

Greek Salmon Salad

This easy Greek salmon salad is loaded with crisp vegetables, briny olives and creamy feta cheese and topped with a perfectly seared filet of salmon.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main
Cuisine: Greek, Mediterranean
Keyword: fattoush salad with salmon, greek salad, greek salad with salmon
Servings: 2 large salads with salmon
Calories: 884kcal
Author: Samantha Ferraro

Ingredients

Red Wine Vinaigrette

Greek Salad

  • 1 head romaine lettuce root end removed and chopped
  • ½ red onion sliced thin
  • 2-3 radishes sliced thin
  • 1 Persian cucumber chopped in ½ inch cubes
  • 1 pint cherry tomatoes cut in half
  • ½ cup pitted Kalamata olives
  • ½ cup sliced peperoncini's
  • ½ cup cubed feta cheese
  • ¼ cup Fresh dill hard stems removed and roughly chopped
  • ¼ cup Fresh mint leaves stems removed and leaves roughly chopped
  • Pita chips optional addition

Salmon

US Customary - Metric

Instructions

  • Make the red wine vinaigrette. In a bowl, add the olive oil, red wine vinegar, honey, Dijon and oregano and season with salt and pepper. Whisk the dressing until emulsified and slightly thickened. Alternatively, add all the ingredients toa. small jar and shake until combined.
  • For the Greek salmon. Pat the salmon fillets dry with paper towels and season evenly with salt, pepper and oregano.
  • Bring a cast it on skillet or grill pan to medium-high heat and drizzle with a bit of olive oil. Sear the salmon for 4-5 minutes per side until a crust forms and the salmon is still flakey.
  • Assemble the Greek salad. In a large bowl, add the chopped romaine, along with the cherry tomatoes, olives peperoncini's, crumbled feta cheese, radishes and olives. Top with the fresh dill and mint and pour the dressing over the salad.
  • Toss the Greek salad with the dressing and serve with a filet of seared salmon on top. If you have any vinaigrette left over, spoon some over the salmon and serve.

Video

Notes

    • Assemble the salad up to 1 day in advance, but don't add the dressing until you're ready to serve.
    • Pat the salmon dry with paper towels before seasoning, which will help the herbs stick to the salmon easily and also sear well for a crispy exterior.
    • Bring your cast iron or skillet to high heat so the salmon can get a good sear on each side.
    • Look for feta cheese that is packed in brine and made from goats milk or sheep milk, which will be creamier than other varieties.
    • If fresh herbs aren't available, sprinkle on ½ teaspoon of dried mint and dried dill.

Nutrition

Calories: 884kcal | Carbohydrates: 24g | Protein: 32g | Fat: 75g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 48g | Cholesterol: 96mg | Sodium: 1946mg | Potassium: 1431mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3567IU | Vitamin C: 93mg | Calcium: 315mg | Iron: 5mg

Grilled Potato Salad (No Mayo)

· 2 Comments

Full of zesty flavors and smoky vegetables, this no mayo potato salad is inspired by the light and flavorful German potato salad. Grilled potatoes and asparagus are tossed in a tangy mustard vinaigrette along with briny capers and loads of fresh herbs. This healthy potato salad is the perfect addition to your summer recipes!

Grilled potato salad without mayo that is tossed with capers, grilled asparagus and hard boiled eggs dressed in a bright vinaigrette.
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Bring on all the summer grilling recipes! Now don't get me wrong, mayonnaise has a place, but personally, it doesn't have a place in a bright summery side dish. Save the mayo for Hawaiian mac salad and instead, let's embrace smoky grilled vegetables and bright fresh herbs! For another wonderful potato recipe try my Baked Za'atar Fries.

Inspired by German potato salad, this healthy potato salad has no mayo! All the flavors come from the grilled potatoes and asparagus that is dressed in a zesty mustard vinaigrette with briny capers and loads of fresh herbs!

Because this is a no mayo potato salad, this grilled potato salad makes the perfect summer staple! Keep the grill going and serve alongside grilled chicken skewers and grilled panzanella salad.

☀️ Recipe Highlights

  • Inspired by German potato salad, this grilled potato salad is tossed with a bright vinaigrette and capers instead of mayo.
  • This no mayo potato salad is vegetarian, dairy free and gluten free!
  • Can be served warm, cold or at room temperature!
  • Because there's no mayo in the potato asparagus salad, this is a perfect summer grilling recipe!

📋 Ingredients

Ingredients for no mayo potato salad including capers, olive oil and fresh herbs.
  • Yukon Gold Potatoes: These are my preferred potato because you don't need to peel the thin peel and they are creamy and hold together well. You can substitute with red potatoes and fingerling potatoes.
  • Asparagus: Look for medium sized stalks that aren't too thin. Cut the ends off, about half an inch from the bottom.
  • Olive Oil: Since the vinaigrette is olive oil based, this is the time to use the best flavored olive oil you have such as this full bodied extra virgin olive oil.
  • Whole Grain Mustard: Also called stone ground mustard, this style of mustard combines the mustard seeds with Dijon. You can also substitute with Dijon mustard.
  • Champagne Vinegar: Use any light colored vinegar for the potato salad, such as white wine vinegar or apple cider vinegar.
  • Capers: One of my favorite ingredients that I like to add to chicken piccata, capers add a pop of saltiness to the dish.
  • Fresh Herbs: Fresh parsley and green onions, but fresh dill and chives would be delicious as well!
  • Hard Boiled Eggs: This is a great time to use leftover hard boiled eggs and you =can also find them pre made in most grocery stores.

See recipe card for full information on ingredients and quantities.

🫛 Substitutions and Variations

  • Feel free to omit the eggs to make a vegan potato salad.
  • Add fresh dill in addition to the parsley and green onions.
  • Substitute the whole grain mustard with Dijon mustard.
  • Add cooked and chopped bacon to the grilled potato and asparagus salad.

⏲️ Instructions

Prep Note: Before grilling the potatoes, boil the Yukon gold potatoes until fork tender. Then drain and cool slightly.

Grill the potatoes and asparagus until lightly charred on all sides.

Step 1: Grill the cooked potatoes and asparagus on the grill until lightly charred on all sides.

Once the vegetables are grilled, chop up the asparagus and potatoes.

Step 2: Remove the vegetables from the grill and cut the asparagus and potatoes into ¾ to 1 inch chunks.

Whisk the mustard vinaigrette in the bottom of a bowl until emulsified.

Step 3: Add the olive oil, stone ground mustard and champagne vinegar to the bottom of a bowl and whisk until emulsified.

Toss the grilled potato salad in a bowl with the vinaigrette.

Step 4: To the same bowl, add the warm potatoes and asparagus along with the capers, fresh herbs and season with salt and pepper. Mix well.

Grilled potato and asparagus salad with capers and hard boiled eggs.

Step 5: Top the grilled potato salad with the hard boiled eggs and additional herbs.

📍 Recipe Tips

  • Boil the potatoes ahead of time up to 2 days in advance.
  • Asparagus quickly so they do not need to be pre-cooked like the potatoes.
  • Make the hard boiled eggs ahead of time or purchase them done at most grocery stores.
  • Toss the mustard vinaigrette while the potatoes and asparagus are still hot, so the dressing coats everything nicely.
  • Serve the potato asparagus salad warm, room temperature or cold.

Recipe FAQs

Does vinegar based potato salad need to be refrigerated?

You can leave out the potato salad at room temperature because there is no mayo in it, but it should be refrigerated within 2 hours.

Can I pre-boil potatoes for potato salad?

Yes, pre cook the potatoes until fork tender up to 2 days in advance.

Why do you add vinegar to potato salad?

Olive oil and vinegar make a flavorful vinaigrette that coats the warm potatoes well and gives the warm potato salad a bright zesty flavor that's not heavy.

More Salad Inspiration

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

No mayo potato salad with grilled asparagus, capers and dressed in a bright vinaigrette.
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5 from 10 votes

Grilled Potato Salad (No Mayo)

Full of zesty flavors and smoky vegetables, this no mayo potato salad features grilled potatoes and asparagus that are tossed in a tangy mustard vinaigrette with capers and fresh herbs.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: German
Keyword: grilled potato salad, no mayo potato salad, potato asparagus salad, potato salad no mayo)
Servings: 4 servings
Calories: 262kcal
Author: Samantha Ferraro

Ingredients

Mustard Vinaigrette

Salad

  • 1 ½ -2 pounds Yukon gold potatoes cut in half or quarters
  • 6 spears asparagus spears ends trimmed
  • 2 green onions sliced thin
  • 2 tablespoons capers
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup finely chopped parsley + more for garnish
  • 2 hard boiled eggs chopped
US Customary - Metric

Instructions

  • Add the potatoes to a pot of cold water and bring put a boil and cook until potatoes are just fork tender, about 15 minutes. Once done, drain and run under cold water. This can also be made ahead of time.
  • while the potatoes are cooking, whisk the vinaigrette in a bowl. Add the olive oil, mustard and champagne vinegar to the bottom of a large bowl and whisk until emulsified.
  • Heat an indoor grill pan or outdoor grill to high heat and lightly brush with oil.
  • Grill the potatoes and asparagus until lightly charred on all sides, about 4-5 minutes.
  • Once done, remove the vegetables from the grill and chop them into ¾ to 1 inch pieces and add to the vinaigrette while still warm along with the capers, parsley, green onion and salt and pepper and toss to combine well.
  • Transfer the potato salad to a platter and top with the chopped hard boiled eggs, more fresh herbs and final drizzle of olive oil.

Video

Notes

  • Boil the potatoes ahead of time up to 2 days in advance.
  • Asparagus quickly so they do not need to be pre-cooked like the potatoes.
  • Make the hard boiled eggs ahead of time or purcahse them done at most grocery stores.
  • Toss the mustard vinaigrette while the potatoes and asparagus are still hot, so the dressing coats everything nicely.
  • Serve the potato asparagus salad warm, room temperature or cold.

Nutrition

Calories: 262kcal | Carbohydrates: 23g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 93mg | Sodium: 528mg | Potassium: 633mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1018IU | Vitamin C: 35mg | Calcium: 55mg | Iron: 3mg

Fresh Mango Pico de Gallo

· 5 Comments

Full of vibrant colors, this fresh mango pico de gallo combines sweet mango and tomatoes, fresh cilantro and simply seasoned with salt and fresh lime juice. The perfect addition to tacos!

Easy mango pico de hallo with cilantro and lime.

Full of sweet and spicy flavor and made in nearly 10 minutes this fresh mango pic de gallo always makes an appearance as soon as summer arrives!

Most of the work is in the prepping and once that's done, add the fresh mango salsa to salmon tacos or serve with tortilla chips as an appetizer and definitely with a passion fruit margarita in hand.

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Recipe Highlights

  • Easy recipe with simple ingredients that can be assembled in under 10 minutes!
  • Mango pico de gallo is a sweet, spicy and colorful addition for salmon tacos, burrito bowls or grilled salmon.
  • See how to cut a mango without wasting any of the delicious fruit!
  • This fruity pico de gallo is vegan, gluten free and full of fresh wholesome ingredients.

📋 Ingredients

Ingredients for mango pico de gallo including red onion, tomato and jalapeño.
  • Mango: Look for mango that is ripe where you can gently press into the flesh easily.
  • Tomatoes: Use any tomatoes that are fragrant, deep in color and preferably in season, such as heirloom tomatoes, tomatoes on the vine (as shown here) or sweet cherry tomatoes.
  • Lime: This is the time to use fresh lime! Give it a good roll on the counter before cutting it in half to get the juices moving.
  • Jalapeño: If you prefer more heat, look for a serrano pepper or fresno pepper. And if you prefer less heat, remove the seeds and ribs from the jalapeño.
  • Red Onion: You could substitute with yellow onion if red onion isn't available, but red onion will be a tad sweeter.
  • Cilantro: Use a sharp knife to cut off the leaves and the tender stems from the cilantro and finely chop the herbs.
  • Salt: Salt is key to bring out all the sweet flavors of the pico de gallo. If making ahead, don't salt until right before serving so the pico de gallo doesn't get too watery.

See recipe card for full information on ingredients and quantities.

🥑 Substitutions and Variations

  • Grill the mango, jalapeño onion until lightly charred for a smokier layer of flavor.
  • For more heat, substitute with serrano or fresno chile.
  • Add cubed avocado or other fruits such as peaches, pineapple or nectarines.
  • Blend the mango pico de gallo to make a mango salsa for a saucier consistency.

🥭 How to Cut a Mango

There are several ways to cut a mango, but I've found this method the easiest and gives you the most yield without waisting fruit.

Cut a mango easily by peeling the mango, cutting the cheek of the mango off then into slices, then cubes.

Peel the mango with a vegetable peeler and stand it up vertically. Using a sharp knife, cut down the cheek of the mango and around the pit on all sides. (Photo 1). Tip: Use a paper towel to hold on to the slippery mango.

Once you have a nice piece of mango, cut the mango into slices, then into small cubes for the pico de gallo (Photo 2).

⏲️ Instructions

Add all of the mango pico de gallo ingredients to a bowl.

Step 1: Once all of the ingredients are prepped, add them to a bowl except for the salt.

Mix all of the mango pico de gallo ingredients together in a bowl.

Step 2: Mix the ingredients together and add the salt right before serving. Taste for seasoning and adjust as needed.

📍 Recipe Tips

  • Because this is a fresh salsa, use the best, in season ingredients available for the best flavor.
  • Don't salt too far in advance. Salt draws out the moisture from the fruits and vegetables and can make the pico de gallo too watery.
  • Taste as you go and adjust as needed. More lime juice or less heat, for example.
  • If the onion is strong, soak the chopped onion in a bowl of cold water for 10 minutes, which will take the bite off.
Serve mango pico de gallo with extra lime and tortilla chips.

Recipe FAQs

What does pico de gallo translate to?

Pico de gallo literally translates to "beak of rooster" and the story is that it got its name because people would pick up the dish with their thumb and forefinger, making the shape of a roosters beak.

What goes with mango pico de gallo?

Mango pico de gallo goes with any of your favorite summer recipes such as fish tacos, whole grilled branzino and cold tilapia ceviche.

How can you make pico de gallo last longer?

Pico de gallo is made up of fresh ingredients and can be made aheads up to 3 days in advance. To make the pico de gallo last longer, only add salt before serving and add fresh cilantro as close to serving as possible.

More Mexican Recipe Inspiration:

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

Tomato and mango pico de gallo served with tortilla chips.
Print Recipe
5 from 8 votes

Mango Pico de Gallo

Full of vibrant colors, this fresh mango pico de gallo combines sweet mango and tomatoes, fresh cilantro and simply seasoned with salt and fresh lime juice.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: mango pico de gallo, mango salsa
Servings: 4 servings
Calories: 85kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 mangos peeled and cut into small cubes
  • 2 medium tomatoes seeded and cut into small cubes
  • ½ small red onion cut into small cubes
  • 1 jalapeno pepper finely chopped, remove seeds for less heat
  • 1 lime juiced
  • ¼ cup cilantro finely chopped
  • ½ teaspoon kosher salt
US Customary - Metric

Instructions

  • To a medium sized bowl, add the chopped mango, tomatoes, jalapeño, red onion and cilantro and toss to combine.
  • Right before serving, season with salt and fresh lime juice and toss again. Taste for seasoning and adjust as needed.

Notes

  • Because this is a fresh salsa, use the best, in season ingredients available for the best flavor.
  • Don't salt too far in advance. Salt draws out the moisture from the fruits and vegetables and can make the pico de gallo too watery.
  • Taste as you go and adjust as needed. More lime juice or less heat, for example.
  • If the onion is strong, soak the chopped onion in a bowl of cold water for 10 minutes, which will take the bite off.

Nutrition

Calories: 85kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 296mg | Potassium: 371mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1746IU | Vitamin C: 56mg | Calcium: 27mg | Iron: 0.5mg

Thai Beef Salad with Mango

· 6 Comments

Thai Beef Salad is a colorful and flavorful Thai salad that bursts with tangy flavors and vibrant colors! Layered with sweet mango, fresh mint and basil and drizzled with a sweet chili lime dressing that coats the grilled steak beautifully. If you are looking for a new favorite weeknight salad recipe with loads of textures and flavors, you will love this zesty Thai inspired beef salad!

Thai beef salad with mango and chili lime dressing.

This gorgeous Thai beef salad (also called Yum Nua) is prized for its intense range of colors, coming from all the fresh ingredients, including fresh mango, crisp cucumbers, sweet cherry tomatoes and loads of fresh basil and mint.

The chili lime dressing is inspired from Thai flavors and includes sweet chili sauce that's whisked with fresh lime juice, a dash of fish sauce and savory garlic. The flavors of sweet, spicy, salty and savory are out of this world!

For another protein rich salad try my Chicken Schnitzel Salad.

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🥒 Recipe Highlights

  • Thai beef salad is layered with bold flavors of sweet, salty, tangy and fresh!
  • Loads of fresh herbs, including fresh cilantro, mint and basil.
  • The steak marinade includes sweet chili sauce, which caramelizes the steak as it grills, giving the steak a delicious crispy and charred exterior with a tender and perfectly cooked interior.

📋 Ingredients

All of the ingredients for the Thai beef salad with mango, basil, mint and chili lime vinaigrette.

There are a lot of ingredients for Thai beef salad, but most of them overlap. See below for a breakdown of ingredients for the steak, salad and dressing.

🥩 Steak Ingredients

Ingredients for the steak marinade for Thai beef salad.
  • New York Strip Steak: This cut has some marbling and grills up very well. If you prefer a more tender steak, substitute with filet mignon.
  • Sweet Chili Sauce: A staple in Thai cuisine, you can often find sweet chili sauce in most grocery stores in the international aisle. Sweet chili sauce is a sweet and spicy condiment made up to chili peppers, sugar, vinegar and vinegar and is fantastic served with fresh spring rolls with Kalbi ribs.
  • Soy Sauce: Use your favorite brand of soy sauce or for a gluten free option, use tamari.
  • Ginger and Garlic: Both the fresh ginger and garlic are grated with a microplane and added to the steak marinade for a savory layer of flavor.

🌶️ Chili Lime Dressing Ingredients

Ingredients for the chili lime dressing for the Thai beef salad.
  • Sweet Chili Sauce: This is a sweet and spicy condiment that is great in a salad dressing or served alongside for dipping.
  • Lime and Garlic: Both are aromatics that give a pop of freshness and savoriness to the chili lime dressing. Use a microplane to zest the lime and grate the garlic instead of chopping.
  • Fish Sauce: A staple in Southeast Asian cuisine, fish sauce is a salty, savory and slightly funky sauce that gives recipes a fantastic layer of umami. A little goes a long way, so start small and keep it on hand to add to cucumber kimchi and chicken coconut curry with lemongrass.
  • Olive Oil: Usually olive oil isn't used in Asian cuisine, but I love the flavor of it. If you prefer a more neutral and light flavored oil, substitute with avocado oil.

🥭 Salad Ingredients

Salad mix ingredients for the Thai beed salad with mango, cherry tomatoes and fresh herbs.
  • Salad Greens: Use your favorite salad mix, anything from spring mix, baby arugula, baby kale or spinach.
  • Fresh Herbs: This is what makes the salad pop with freshness! Add fresh basil, fresh mint and cilantro to the salad mix. Use all 3 or any combination of the 3 herbs.
  • Mango: Look for a ripe mango that is fragrant and has some give to it when you gently press into the mango.
  • Cucumber: Persian cucumbers and English cucumbers will have a thinner peel and less seeds, which means it will be less watery. If you are using a regular cucumbers, use a spoon to scoop out the seeds before slicing.
  • Tomato: Cherry tomatoes are sweet and easy to find and you can also use in season heirloom tomatoes or vine ripened tomatoes that are cut into ½ inch cubes.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Instead of making a Thai beef salad, substitute with lemongrass grilled chicken.
  • Add cooked rice noodles (after making fresh rice paper rolls).
  • Instead of New York Strip, grill a tender filet mignon or flank steak.
  • For a vegetarian option, omit the steak and marinate large portobello mushrooms in the same marinade and grill.
  • Add thinly sliced Fresno or serrano pepper to the salad for added heat. Or chop it finely and add the chili to the salad dressing.

⏲️ Instructions

Add the ingredients for the steak marinade to a bowl and whisk to combine.

Step 1: Whisk the ingredients for the steak marinade, including the sweet chili sauce, garlic ginger, lime zest and juice and soy sauce.

Pour the sweet chili marinade over the steak in a resealable plastic bag.

Step 2: Pat the steaks dry with paper towels and add them to a resealable plastic bag. Pour the dressing over the steaks.

Marinate the New York steak in a resealable plastic bag for at least 15 minutes.

Step 3: Once the bag is sealed, rub the dressing all over the steaks and marinate for at least 20 minutes.

Grill the marinated steak until charred on both sides.

Step 4: Once the steaks have marinated, grill the steaks until charred on both sides and medium rare to medium on the inside (or to desired doneness). Once done, set aside.

Whisk all of the ingredients for the sweet chili lime dressing.

Step 5: While the steaks rest, whisk the chili lime dressing for the salad.

Layer the Thai mango salad ingredients onto a platter.

Step 6: Assemble the salad onto a platter with the salad mix on the bottom and add the chopped mango, cherry tomatoes, cucumbers and fresh herbs.

Slice the grilled steak into thin slices for the Thai beef salad.

Step 7: Slice the New York strip against the grain into thin strips.

Thai beef salad with mango and chili lime dressing.

Step 8: Lay the sliced steak onto the Thai beef salad and drizzle with the chili lime dressing.

📍 Recipe Tips

  • Marinate the steak for at least 15 minutes and up to 1 hour if you have the time.
  • Once the steak is cooked, let the steak rest for 5 minutes before slicing.
  • Salad can be assembled up to 2 days in advance, but don't add the dressing until right before serving.
Thai beef salad with mint and chili lime dressing.

Recipe FAQs

What is Thai dressing made of?

The dressing for Thai beef salad includes sweet chili sauce, fresh lime zest and lime juice, fish sauce and oil. Whisk the chili lime dressing until emulsified and drizzle over the salad.

Can you make Thai beef salad ahead of time?

Yes, assemble the salad up to a day in advance and keep the dressing seperate, until ready to serve.

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

More Vibrant Salad Recipes

Thai beef salad with cucumbers, mint and mango.
Print Recipe
5 from 12 votes

Thai Beef Salad with Mango

Thai Beef Salad is a colorful and flavorful Thai salad that bursts with sweet and tangy flavors, including sweet mango, fresh herbs and drizzled with a sweet chili lime dressing.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Main
Cuisine: Asian, Thai
Keyword: Thai beef salad, Thai beef salad with mango, Thai steak salad
Servings: 2 large salads
Calories: 775kcal
Author: Samantha Ferraro

Equipment

Ingredients

Steak Marinade

Sweet Chili Lime Dressing

For the Salad

  • 4 cups spring mix
  • 1 large mango peeled and chopped into 1 /2 inch cubes
  • 1 Persian cucumber chopped into ½ inch cubes
  • ½ pint cherry tomatoes cut in half
  • ½ cup fresh cilantro thick stems removed and leaves roughly chopped
  • 4-5 sprigs fresh mint stems removed and leaves roughly chopped
  • ½ cup fresh basil leaves stems removed and leaves roughly chopped
  • 2 green onions sliced thin
  • 1 lime cut into quarters, for serving
US Customary - Metric

Instructions

  • Marinate the steak. Whisk the steak marinade ingredients together and set aside. Pat the steaks dry well and place them in a resealable plastic bag. Pour the marinade over, seal the bag and massage the marinade making sure it coats the steaks evenly. Marinate for at least 15 minutes and up to 1 hour.
  • Grill the steaks. Heat a grill pan or outdoor grill to high heat. Remove the steaks from the marinade, allowing any excess sauce to drip off.
  • Grill the steaks for 3-4 minutes on each side, until there is a good seared char on the outside and the center is medium-rare to medium (or desired preference). Once done, remove the steaks from the grill and set aside to rest.
  • Make the Chili lime dressing. In another bowl, add all the sweet chili vinaigrette ingredients together and stir together until emulsified and well combined.
  • Assemble the salad. Scatter the salad greens onto a platter and layer the cubed mango, cucumbers, cherry tomatoes and scatter the fresh herbs.
  • Slice the steak. Once the steak has rested, slice the steak into thin slices, across the grain and layer the steak onto the salad.
  • Garnish and Serve. Drizzle the chili lime dressing over the Thai beef salad and garnish with extra fresh herbs and lemon wedges.

Video

Notes

    • Once the steak is cooked, let it rest for 5 minutes before slicing.

Nutrition

Calories: 775kcal | Carbohydrates: 51g | Protein: 52g | Fat: 69g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 40g | Cholesterol: 181mg | Sodium: 1239mg | Potassium: 1520mg | Fiber: 5g | Sugar: 36g | Vitamin A: 3461IU | Vitamin C: 109mg | Calcium: 146mg | Iron: 6mg