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Kale Salad with Cranberries, Apples and Feta

· 6 Comments

If there was a salad I could eat every single day, it would be this kale salad with dried cranberries. The trick is to massage the maple Dijon dressing into the fibrous kale greens to really soften the leaves. Then toss in crisp apples, salty feta, toasted almonds and sweet cranberries to bring all the flavors together.

Kale apple salad with crumbled feta cheese and toasted almonds.

Kale Salad with Dried Cranberries

I have been on a kale kick to use up the rest of my harvest from our garden. Usually I'll saute kale for a simple kale pasta or stuff it between buttered phyllo for boreka, but this time I was crazing a hearty and flavorful fall'ish salad.

Shredded kale is massaged with a slightly sweet and acidic maple Dijon dressing and tossed with tart dried cranberries, salty feta and savory almonds.

For added sweetness and crunch, sliced apples are added in and the combination of the salty feta, creamy dressing, crisp apples and savory almonds is outstanding.

Ingredients

Ingredients for the kale apple salad with dried cranberries.

Lacinato Kale: Also called dino kale is a more tender kale compared to curly kale.

Feta Cheese: Look for feta that is in blocks and in brine, which will be creamier than the pre crumbled options.

Sliced Almonds: Sliced or slivered almonds that are lightly toasted give great crunch to the salad.

Dried Cranberries: Give the salad a touch of sweetness. If dried cranberries are not available, look for dried cherries or golden raisins.

Apple: A sweet crisp apple, such as honey crisp pr pink lady works great for the salad.

Olive Oil: Use a good quality extra virgin olive oil for the vinaigrette.

Apple Cider Vinegar: This vinegar is a bit sweeter and light and compliments the kale and fresh apple.

Dijon Mustard: A little Dijon mustard helps emulsify the vinaigrette and gives a savory layer of flavor.

Maple Syrup: Use a good quality real maple syrup for the vinaigrette, which gives the salad a lovely warm sweetness.

Instructions

Prep the kale

  1. Using both hands, strip the leaves off the stem.
  2. Discard the thick stem and slice through the leaves, making thin ribbons.
One leaf of fino kale on a cutting board.
Remove the dino kale leaves from the stem.
Remove the leaves from the kale stem.
Once the leaves are removed from the dino kale, discard the thick stem.
Sliced and shredded dino kale on a cutting board.

Massage the Kale with the Vinaigrette

The trick to a tender kale salad is massaging the kale, which helps to tenderize the fibrous leaves.

  1. Place shredded kale into a large bowl and drizzle some of the vinaigrette onto the laves.
  2. With clean hands, massage the dressing into the leaves, so all of the leaves are evenly coated and begin to soften.
Add the shredded dino kale to a large bowl.
Add maple vinaigrette to the shredded kale before massaging it.
Massage the vinaigrette into the kale to tenderize the leaves.

Assemble the Salad

  1. Add sliced almonds, dried cranberries, crumbled feta and sliced apples and toss to combine.
  2. Drizzle more maple vinaigrette if desired.
Add the shredded dino kale to a large bowl.
Add the sliced almonds to the shredded kale in a large bowl.
Add dried cranberries to kale and apple salad in a bowl.
Crumbled feta cheese is added to the kale salad, along with dried cranberries and almonds.
To the kale and feta salad, add sliced apples.
Toss the kale and cranberry salad together in a large bowl.

Do you need to massage kale for a salad?

You don't need to massage kale, but massage helps tenderize the leaves and is highly recommended.

Can you make kale salad ahead of time?

Kale salads hold up very well thanks to the fibrous leaves and can be made up to 1 day ahead of time.

How long do kale salads last?

Kale salad with dressing can last up to 2 days in the refrigerator.

What kind of dressing goes with kale salad?

You can use any kind of dressing for the kale salad, but a persona favorite is a maple dijon vinaigrette with apple cider vinegar.

Kale apple salad with maple vinaigrette and dried cranberries.

A Few Tips

  • Maple dressing yields to about ½ cup. Save extra and place in the fridge for later use, it will last at least 5 days.
  • If you would like to make this vegan or dairy free, omit the feta cheese.
  • To prep ahead: assemble kale, almonds cranberries and leave the sliced apples separate until just before serving.
  • You can also store the sliced apples in a bowl filled with cold water and a few drops of lemon juice to keep the apples fresh.
  • To toast sliced almonds, place in a dry skillet over low-medium heat and use a spatula to move the nuts around until just golden brown and you can smell a nutty aroma. As soon as they change color, remove and set aside.

More Kale Recipes to Try

Serve the kale cranberry salad on a platter with crumbled feta cheese and apples.
Print Recipe
5 from 7 votes

Kale Salad with Dried Cranberries Apples and Feta

Kale salad is tossed with a slightly sweet maple Dijon dressing, dried cranberries, creamy feta, apples and toasted almonds.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dinner, Main Course, Salad, Side Dish
Cuisine: American
Keyword: kale salad with cranberries
Servings: 4 servings
Calories: 580kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

Maple Dijon Dressing

Kale Salad

  • 1 large bunch of kale stems removed and shredded
  • 1 apple cut into matchsticks
  • ½ cup dried cranberries
  • ½ cup sliced toasted almonds
  • 4 ounces feta cut into ½ inch cubes
US Customary - Metric

Instructions

  • Start by making the maple dressing and add all the dressing ingredients to a mason jar and shake for 30 seconds until dressing is emulsified. You can also do this in a bowl and whisk everything together. Set aside.
  • Add shredded kale to a large bowl and pour a few tablespoons of the dressing onto the kale. Using clean hands, massage the dressing into the kale, breaking up the leaves a bit to really work the dressing in. The greens should be lightly and evenly coated with the dressing.
  • Add the sliced apple, dried cranberries, almonds and feta and give everything a good toss.
  • Serve kale salad and garnish with extra almonds or feta if desired.

Video

Notes

Maple dressing yields to about ½ cup. Save extra and place in the fridge for later use, it will last at least 5 days.
If you would like to make this vegan or dairy free, omit the feta cheese.
To prep ahead: assemble kale, almonds cranberries and leave the sliced apples seperate until just before serving.
You can also store the sliced apples in a bowl filled with cold water and. a few drops of lemon juice to keep the apples fresh.
To toast sliced almonds, place in a dry skillet over low-medium heat and use a spatula to move the nuts around until just golden brown and you can smell a nutty aroma. As soon as they change color, remove and set aside.

Nutrition

Calories: 580kcal | Carbohydrates: 31g | Protein: 11g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 658mg | Potassium: 378mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1571IU | Vitamin C: 19mg | Calcium: 253mg | Iron: 2mg

Maple Roasted Acorn Squash with Pomegranate and Tahini

· 2 Comments

This roasted acorn squash with pomegranate may be one of my all time favorite vegan recipes to serve in the fall season! Maple and cinnamon are brushed onto wedges of acorn squash and roasted until tender and caramelized. Then the acorn squash wedges are topped with a sweet creamy maple tahini sauce, tart pomegranate molasses and fresh pomegranate seeds. This one is a true feast for both the eyes and palate.

Roasted acorn squash is quartered and laid out on a platter and drizzled with tahini and topped with pomegranate and fresh herbs.

Roasted Acorn Squash with Pomegranate

Roasted squash is one of my favorite side dishes to make in the fall and winter seasons. There is always parmesan roasted delicata squash on the menu as well as this roasted acorn squash with pomegranate. For another wonderful side dish try my classic green bean casserole.

The oven roasted acorn squash couldn't be easier to make! Wedges of acorn squash are brushed with sweet maple syrup and cinnamon, creating a sweet and buttery flavor. Then once the squash is roasted, everything is drizzled with tart pomegranate molasses and a decadently creamy maple tahini sauce that is out of this world! This would be fantastic served alongside roasted chicken quarters as well!

And for a pop of color and texture, pomegranate seeds and fresh herbs garnish the roasted acorn squash and round out the entire dish.

Why You’ll Love This Recipe

  • This acorn squash recipe is completely vegan!
  • This is a great recipe to make ahead and can be served warm or at room temperature.
  • The maple tahini sauce is incredibly creamy and slightly sweet, you'll want to drizzle it on top of everything! (Though, may I suggest, saving some for these apple boreka.
  • Lots of layers of flavor! Between the sweet maple roasted squash to the tangy pomegranate molasses and the fresh pomegranate seeds, this squash recipe does not lack flavor!

Ingredients

Ingredients for maple roasted acorn squash with pomegranate.

Acorn Squash: You can either use acorn squash or kabocha squash which are both hearty winter squashes and will roast nicely with the maple syrup. Cut the squash into wedges and remove the seeds before roasting.

Maple Syrup: Use a good quality real maple syrup to really showcase it's natural flavors. The maple syrup is brushed onto the squash and used to make the sweet creamy tahini sauce.

Cinnamon: A touch of cinnamon is sprinkled onto the squash with the maple syrup and gives the squash an earthy and comforting flavor.

Pomegranate Molasses: Used in Mediterranean cuisine, pomegranate molasses is reduced pomegranate juice that is thick like molasses and has a tart flavor. I often use pomegranate molasses on roasted carrots and drizzled on top of halloumi fries! The combination of the tart pomegranate molasses works really well with the sweet roasted squash and maple syrup.

Tahini: A sesame seed paste that can be found in the same aisle as almond butter or peanut butter in grocery stores. Usually, tahini sauce is made savory but is versatile enough to make sweet as well. A little maple syrup is added to the tahini sauce, creating a gorgeous slightly sweet and creamy sauce that is perfect to drizzle over roasted winter squash.

Pomegranate Seeds: Fresh pomegranate seeds are added as a garnish, giving the roasted squash a pop of color and texture.

Fresh Herbs: Use either chopped parsley or chopped cilantro to garnish the finished dish.

Instructions

Season and Roast the Acorn Squash

  1. Pre-heat the oven to 400 degrees Fahrenheit and cut the acorn squash into wedges.
  2. Brush the acorn squash with maple syrup, cinnamon and a drizzle of olive oil.
  3. Roast the squash until the flesh is tender and caramelized and can be easily pierced with a knife, for about 40-45 minutes.

Make the Maple Tahini Sauce

  1. Add tahini and a few tablespoons of warm water and maple syrup to a small food processor and blend.
  2. As the tahini blends, it will thicken up, add more warm water until the consistency is pourable and creamy.
  3. Taste for seasoning and adjust as needed.

Garnish the Roasted Squash

  1. Once the squash is done roasting, transfer the wedges to a platter and drizzle with maple tahini sauce, pomegranate molasses and garnish with pomegranate seeds and fresh herbs.
Roasted acorn squash is garnished with pomegranate seeds, fresh herbs and wedges of lemon on the side.
Can you eat acorn squash skin?

Yes, acorn squash is edible but is a bit thick.

Should you remove the skin from acorn squash?

You do not need to peel or remove the skin from acorn squash. As the squash roasts, the pool softens slightly and is edible.

How do you cut acorn squash for roasting?

Acorn squash is hard, so use a sharp knife. Stabilize the squash on a cutting board and cut the squash in half, then in quarters and then into wedges. Discard the seeds before roasting.

Can roasted acorn squash be made ahead of time?

Yes, you can either cut the squash ahead of time before roasting or roast the squash up to 1 day in advance. When ready to serve, place in a warm oven to heat through.

Similar Recipes to Try

Acorn squash is drizzled with tahini and topped with chopped parsley and pomegranate seeds.
Print Recipe
5 from 5 votes

Maple Roasted Acorn Squash with Pomegranate and Tahini

An easy Mediterranean vegan side dish, this roasted acorn squash with pomegranate is drizzled with creamy maple tahini and pomegranate molasses.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: oven roasted acorn squash, roasted acorn squash with pomegranate
Servings: 8 servings
Calories: 463kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Acorn Squash

Maple Tahini Sauce

Garnish

  • ½ cup pomegranate seeds
  • ¼ cup pomegranate molasses
  • 1 lemon cut into wedges
  • Fresh parsley or cilantro chopped
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and place the acorn squash wedges on a foil lined baking sheet.
  • Brush the squash with maple syrup, cinnamon and salt and drizzle with olive oil and roast the squash for 40-45 minutes, until the squash is tender.
  • While squash is roasting, make the maple tahini sauce. Add tahini, maple syrup and a few tablespoons of warm water to a small food processor and blend until smooth. Add more warm water as needed, until sauce is pourable and creamy.
  • Once squash is done roasting, add the cooked acorn squash to a platter and drizzle with the maple tahini sauce and and drizzle with pomegranate molasses. Garnish the squash with pomegranate seeds and fresh herbs and serve with lemon wedges.

Video

This roasted acorn squash with pomegranate may be one of my all time favorite vegan recipes to serve in the fall season! Maple and cinnamon are brushed onto wedges of acorn squash and roasted until tender and caramelized. Then the acorn squash wedges are topped with a sweet creamy maple tahini sauce, tart pomegranate molasses and fresh pomegranate seeds. This one is a true feast for both the eyes and palate.

Notes

Depending how thick the squash wedges are, cooking time may take longer. The squash is ready when you can easily pierce the flesh with a knife and if comes out easily. 
Acorn squash peel is completely edible but is thick. 
The maple tahini sauce can be made ahead of time up to 3 days in advance. It will thicken in the fridge, so whisk in more warm water until creamy. 

Nutrition

Calories: 463kcal | Carbohydrates: 78g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 37mg | Potassium: 1849mg | Fiber: 10g | Sugar: 35g | Vitamin A: 6178IU | Vitamin C: 73mg | Calcium: 201mg | Iron: 4mg

Challah Stuffing with Leeks and Sausage

· 17 Comments

Dare I say this may be my favorite holiday stuffing? This challah stuffing is generously flavored with sautéd leeks, savory sausage, sweet dried cherries and loads of herbaceous thyme and oregano.

Challah bread stuffing with leeks, herbs and dried cherries.

Challah Stuffing with Sausage

It's all about the side dishes when it comes to Thanksgiving dinner and my favorite is any kind of savory bread pudding with leeks or a savory sausage stuffing. For another wonderful side dish try my classic green bean casserole.

And dare I say that this challah stuffing may be one of my all time favorite ways to make stuffing? Challah is one of my favorite breads to make and I love having fun with all the flavors. Usually, challah is made sweet but when challah is made savory, it can be a fantastic base for stuffings.

This mushroom challah stuffing doesn't lack flavor, I'll tell you that right now! Savory sausage is browned and caramelized and tossed with sautéd vegetables, mushrooms and herbs and once baked, the top of the stuffing gets golden brown and the middle stays tender and so delicious!

Why You’ll Love This Recipe

  • The challah bread gives the challah stuffing a lightly sweet flavor and tender texture.
  • This stuffing has lots of flavors! The combination of the savory mushrooms and leeks with the sweet dried cherries is fantastic!
  • Perfect to make ahead! Assemble the stuffing up to a day in advance uncooked or cook ahead and heat through when you're ready to serve.

Ingredients

Challah stuffing ingredients with sausage and leeks.
  • Challah Bread: Challah is Jewish braided bread with eggs and yeast, which creates a lovely airy and eggy texture. When challah is made into stuffing, the middle stays soft and the outside gets golden brown and perfectly crisp. You can buy challah in the bakery section of grocery stores or you can make your own savory garlic rosemary challah would would be delicious!
  • Sausage: If keeping Kosher, use an Italian flavored turkey or chicken sausage and if not, a pork Italian sausage works as well.
  • Butter: Unsalted butter is used to saute the vegetables and to top the challah stuffing before it's baked.
  • Leeks: Fresh leeks that are sliced thin are sautéed in the butter and give the stuffing a great savory flavor. Leeks are in the onion family and have a more tender and slightly sweet flavor.
  • Celery: Chop the celery into ½ inch cubes so the vegetables are all about the same size. I also like using the leaves on the celery stalks as well.
  • Fresh Herbs: Fresh oregano and fresh thyme are finely chopped. Remove the leaves from the stem then give the leaves a good chop.
  • Mushrooms: White button mushrooms or cremini mushrooms work great here.
  • Dried Cherries: If dried cherries are not available, substitute with dried cranberries.
  • Chicken Stock: I like using a chicken stock base, which gives great flavor. Mix a few teaspoons of the stock base into water and pour into the stuffing mixture.

How to Make Challah Stuffing

Prep the Challah

  1. Pre-heat the oven to 400 degrees Fahrenheit and cut challah into 1 inch cubes.
  2. Spread the challah cubes onto a baking sheet and bake for 8-10 minutes just to dry the bread out a bit.
To dry out challah bread for stuffing, cut the challah into cubes and lay on a baking sheet and bake for 10 minutes to dry out slightly.

Brown the Sausage

  1. Crumble the sausage and add to a skillet and place over medium heat.
  2. Cook sausage until caramelized and sausage is cooked through, then remove and set aside.
Brown chunks of Italian sausage to add to the savory bread pudding.

Saute the Vegetable Mixture

  1. Melt butter in a wide skillet and add leeks and saute until softened, about 4-5 minutes.
  2. Add chopped celery and continue sautéing for another 2-3 minutes until celery begins to soften.
  3. Add the chopped mushrooms and saute for another 2-3 minutes, giving everything a good stir.
  4. Add the chopped herbs and dried cherries and continue sautéing for another minute so the dried cherries begin to plump up and herbs are fragrant.
  5. Add the cooked sausage and pour in the chicken stock and give everything a good stir. Continue cooking for another 1-2 minutes to reduce the stock slightly and so all the flavors can blend together.
Melt a few tablespoons of butter in a wide skillet.
Once butter is melted, add sliced leeks and saute for a few minutes to soften.
Once the leeks are sautéed, add chopped celery and saute for a few minutes.
Once leeks and celery are sautéd, add the mushrooms and cook until mushrooms are softened.
Chopped fresh oregano and chopped thyme is added to the challah stuffing mushroom mixture.
Add dried cranberries to the mushroom and vegetable mixture for stuffing. Let the dried cherries saute so they plump up.
Cook the mushroom and herb mixture for a few minutes.
Add cooked crumble sausage to the vegetable mixture for challah stuffing.
Chicken broth is poured into herb and mushroom mixture for challah stuffing.

Assemble the Challah Stuffing

  1. Add the cubed challah to a large bowl and pour in the mushroom mixture.
  2. Give everything a really good stir so all of the bread is coated with the liquid and vegetables.
  3. Add the stuffing to a buttered casserole dish and dot butter on top.
  4. Bake the stuffing for 40-45 minutes at 350 degrees and tent with foil for the last 10 minutes if the top of the stuffing is getting too browned too quickly.
Add cubed challah bread to a large bowl before adding the vegetable mixture.
Once the vegetables are cooked, add the mixture to the cubed challah bread and mix together before adding to a casserole dish.
Transfer the challah stuffing mixture to a buttered casserole dish.

Can you make the challah stuffing ahead of time?

Yes! You can either assemble before baking up to 1 day in advance or bake the stuffing fully, then let cool and when ready to re-heat, place in a 350 degree Fahrenheit oven until warmed through.

Can I substitute celery in stuffing?

If you don't like celery in your stuffing, you can omit it all together or substitute with a chopped apple or chopped fennel.

What else can be added to the challah stuffing?

Other ingredients you can add are dried cranberries, chopped apple, wilted spinach or substitute other read for the challah such as white bread or sourdough bread.

Cooked challah stuffing with leeks, mushrooms and sausage.

Other Sides for Fall and Thanksgiving

More great Challah inspiration

Cooked challah stuffing with sausage and leeks.
Print Recipe
5 from 16 votes

Challah Stuffing with Leeks and Sausage

Challah Stuffing flavored with turkey sausage, sweet dried cherries and loads of herbaceous thyme and oregano.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: challah stuffing, challah stuffing with leeks
Servings: 6 servings
Calories: 307kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 challah loaf cut into 1 inch cubes, day old preferred
  • ½ pound Italian sausage pork sausage or turkey sausage
  • 4 tablespoons butter divided (non-dairy butter if keeping Kosher)
  • 1 leek thinly sliced
  • 2 celery stalks cut in ½ inch cubes
  • 2 cups button mushrooms cut in quarters
  • 3-4 sprigs fresh oregano leaves removed and chopped
  • 3-4 sprigs fresh thyme leaves removed and chopped
  • 4 ounces dried cherries or cranberries
  • Salt and pepper to taste
  • 2 cups chicken stock
US Customary - Metric

Instructions

  • If your challah is fresh, preheat the oven to 400 degrees Fahrenheit and place challah cubes on a baking sheet and cook for about 10 minutes until dried out a bit.
  • Break up sausgae in a skillet and palce over medium heat. Cook sausage until caramelized and cooked all the way through, then set aside.
  • In the same skillet, melt butter and add the leeks and saute for 4-5 minutes until softened. Add celery and continue sautéing for another 2-3 minutes, then add the mushrooms and continue cooking until mushrooms begin to soften, for another 2-3 minutes.
  • Add the chopped herbs and dried cranberries and season with salt and pepper and continue sauteing for another minute until the herbs are fragrant and dried cherries are plump.
  • Pour in the chicken stock and bring to a simmer for another minute to reduce slighlty and so all the flavors can meld together.
  • Place the dried challah cubes into a large bowl and pour the vegetable mixture and cooked Sausage over and give everything a good mix so the bread is coated with the stock, sausage and cooked vegetables.
  • Spread 1 tablespoons of butter into a 2-3 quart baking dish and pour stuffing mixture in.
  • Dot the challah stuffing with butter all over the top and bake at 350 degrees about 40-45 minutes. Tent with foil if the top is getting too brown for the last 10 minutes.

Video

Notes

You can either assemble before baking up to 1 day in advance or bake the stuffing fully, then let cool and when ready to re-heat, place in a 350 degree Fahrenheit oven until warmed through.
This recipe works in a 9x13 baking dish and can also fit into a 9x9 square dish. 
Ovens vary in temperature depending on the oven and where the sweet spot is in your oven so check that you don't over or undercook the recipe.

Nutrition

Calories: 307kcal | Carbohydrates: 21g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 460mg | Potassium: 330mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1201IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg

Savory Sausage Bread Pudding with Spinach

· 7 Comments

With Italian flavor of red wine and sweet Italian sausage, this savory sausage bread pudding will be your new favorite holiday staple! Savory cubes of ciabatta bread, are tossed with sweet caramelized onions, savory Parmesan cheese and tender spinach. This savory bread pudding can take on any holiday stuffing, with style and loads of intense flavors!

Savory sausage bread pudding with caramelized onions, spinach and cubes of ciabatta bread.

Savory Bread Pudding

Typically, bread pudding is made sweet (and if you are in the mood for a sweet bread pudding, you'll have to check out my Nutella banana bread pudding), but bread pudding can also be made into a delicious and savory side dish!

Think of this as a not so distant cousin to Thanksgiving stuffing, but punched up with lots of intense flavors. This savory sausage bread pudding is inspired from one of my favorite Italian pizzas, with chunks of Italian sausage, tender spinach that wilts ever so gently and a loads of grated Parmesan cheese and fresh herbs to bring out all the flavors.

Why You'll Love This Recipe

  • Lots of bold flavors from the Italian sausage, fresh herbs and Parmesan cheese.
  • Perfect to make ahead and reheat when you're ready to serve.
  • Bread pudding has milk, creating a creamier and more filling consistency.
  • The caramelized onions give the bread pudding a touch of sweetness that works well with the savory sausage.
  • Great addition to your other favorite holiday side dishes!

Ingredients

  • Ciabatta Bread: Day old and dried out is preferred, so the bread is able to soak up the custard nicely.
  • Italian Sausage: Use 2-3 links of Italian sausage, either hot or sweet.
  • Fresh Herbs: Rosemary, thyme and oregano is used in the recipe. Use all or any combination, but fresh herbs are definitely a must have!
  • Red Wine: Not exactly traditional in bread pudding or stuffing, the red wine gives the savory bread pudding a great depth of flavor. I like to use a drier red wine, such as Cabernet.
  • Eggs and Milk: The base of bread pudding custard.
  • Chicken Stock: Similar to Thanksgiving stuffing, some chicken stock is added to the liquid mixture, in addition to the milk and eggs.
  • Fresh Spinach: Baby spinach is mixed into the savory bread pudding and as it bakes, the spinach gently wilts.
  • Parmesan Cheese: A classic ingredients to any Inspired Italian recipe. A good amount of grated Parmesan is added to the savory bread pudding and gives it a nutty, slaty layer of flavor.
  • Red Onion: Thinly sliced red onions are caramelized and become sweet and added to the savory bread pudding.

How to Make Savory Sausage Bread Pudding

Cook the Sausage and Caramelize the Onions

  1. Remove sausage from casings and break up the meat. Add Italian sausage to skillet and cook on medium-high heat until sausage is cooked through and browned on all sides.
  2. Add the chopped rosemary, thyme and oregano, chopped garlic and pinch of red pepper and continue sautéing for 1-2 minutes until the garlic is fragrant.
  3. Pour in red wine and use a sturdy spatula to scrape up any meaty beats from the pan and continue to cook for another 2-3 minutes so wine reduces.
  4. Stir spinach in and saute until spinach just wilts, then remove mixture and set to the side.
  5. In another skillet, drizzle with olive oil and add the sliced red onions and sauté until onions are sweet and caramelized, about 10 minutes, then set aside.
Caramelizing thinly sliced red onions to add to the savory bread pudding mixture.
Brown chunks of Italian sausage to add to the savory bread pudding.

Whisk the Custard Together

  1. In a large bowl, add the eggs, milk and chicken stock and whisk to combine. I like using this reduced chicken stock that you can add to water and has great flavor.

Assemble the Bread Pudding

  1. Drizzle a large casserole dish with olive oil and add the cubed ciabatta bread and scatter the sausage mixture on top.
  2. Pour over the custard over everything and use a spoon to gently mix the fillings together, while pressing down onto the bread pudding, so all of the bread is soaked in. Top with the caramelized onions and grated Parmesan cheese and an extra drizzle of olive oil on top.
  3. Cover the casserole dish with foil and let pudding sit for 3 hours to overnight.
  4. When ready to bake, preheat oven to 400 degrees Fahrenheit and bake for 1 hour. Then remove the foil and continue baking for another 10 minutes to brown the top.
Savory bread pudding with sausage, caramelized onions, spinach and Parmesan cheese.

Tips, Suggestions and Substitutions

  • Day old bread that is dry is best for stuffing and bread puddings. If you only have fresh bread, toast the cubbed bread in a 350 degree Fahrenheit oven for 10 minutes until dried throughout.
  • Bread pudding needs time to sit so the bread can soak up the liquid and is perfect to make ahead of time.
  • A great substitute for Italian sausage is turkey sausage, chicken sausage or for a vegetarian option, sautéed mushrooms.
What is bread pudding vs. stuffing?

The difference between the two is that a savory bread pudding has eggs and milk, creating an incredibly creamy mixture. On the other hand, stuffing, uses stock and sometimes eggs as it's liquid base.

Can you make bread pudding ahead of time?

Yes and it is actually better to! You can either make the mixture and assemble, then freeze before baking or you can make the bread pudding, bake, let cool then freeze. Then when you're ready, heat in the oven until warmed through.

Can you freeze bread pudding?

Yes, bread pudding freezes very well. You can either freeze uncooked or after it is cooked.

More Bread Pudding Recipes to Try

Savory sausage bread pudding casserole in a large baking dish, with sweet italian sausage, cubes of ciabatta bread and caramelized onions.
Print Recipe
5 from 8 votes

Savory Sausage and Onion Bread Pudding

This savory bread pudding will be your next favorite holiday staple, with Italian sausage, sweet caramelized onions and savory Parmesan cheese.
Prep Time3 hours 30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 40 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: savory bread pudding, savory sausage bread pudding
Servings: 8 servings
Calories: 363kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Sausage Mixture

  • 2 links of Italian Sausage hot or sweet
  • 1 tablespoon olive oil
  • 2 sprigs fresh rosemary leaves finely chopped
  • 2-3 sprigs fresh thyme leaves removed and chopped
  • 1-2 sprigs of fresh oregano leaves removed and chopped
  • 2 garlic cloves chopped finely
  • ½ teaspoon red pepper flakes optional for heat
  • ¾ cup red wine such as Cabernet
  • 1 cup raw spinach leaves

Caramelized Onions

Custard

Bread Pudding

US Customary - Metric

Instructions

Make the Sausage Mixture

  • For the sausage mixture, drizzle a skillet with olive oil and remove sausage from the casing and breaking up the sausage. Cook sausage until cooked through and caramelized on all side.
  • Add the chopped rosemary, thyme and oregano, chopped garlic and red pepper flakes and continue cooking for another 1-2 minutes until garlic is fragrant.
  • Pour the red wine in and use a sturdy spatula to scrape up any meaty bits from the bottom of the pan. Continue cooking for another 2-3 minutes until the wine has reduced, then set mixture aside.
  • Lower the heat and add the spinach and saute until spinach is just wilted, for another minute

Caramelize the Onions

  • In another skillet, (or you can use the same skillet you cooked the sausage in), drizzle with 2 tablespoons of olive oil and place over medium heat. Add the sliced onions and cook until onions are caramelized and softened, about 10 minutes, then set aside.

Make the Custard

  • In a medium-large bowl, whisk the eggs, milk and stock until well combined.

Assemble the Bread Pudding

  • Drizzle the bottom of a large casserole dish with 1 tablespoon of olive oil and add the cubed bread and scatter the sausage mixture on top and gently mixing in. Pour the egg mixture over the bread and use a spoon to gently mix everything together while gently pressing down so all the bread is soaked in.
  • Scatter the caramelized onions on top and the grated Parmesan cheese and drizzle with a bit more olive oil on top.
  • Cover the dish with foil and let pudding soak in the refrigerator for 3 hours to overnight.
  • When ready, leave foil cover on and bake the bread pudding at 400 degrees Fahrenheit for 50 minutes to1 hour. Then remove foil and continue to bake for another 10 minutes to brown the top.
  • When done, remove foil and cool for 10-15 minutes before serving.

Notes

Bread pudding needs to sit for a minimum of 3 hours and is best made the day before baking.
To toast bread, cube bread and bake in 350 degree oven for 10 minutes to dry. Can be made ahead of time.

Nutrition

Calories: 363kcal | Carbohydrates: 32g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 690mg | Potassium: 266mg | Fiber: 1g | Sugar: 3g | Vitamin A: 657IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 1mg

Parmesan Roasted Delicata Squash with Sage

· 7 Comments

This Parmesan roasted delicata squash recipe is loaded with crunch and texture and is a perfect side for your holiday dinners! Sweet roasted delicata squash is topped with a crisp and flavorful panko breadcrumb mixture that is seasoned with aromatic sage, loads of fresh Parmesan cheese and a touch of savory garlic to bring it all together.

Panko Crusted Delicata Squash with Sage and Parmesan

Parmesan Crusted Delicata Squash

This parmesan roasted delicata squash recipe was strongly inspired from an Italian restaurant, Mozza in Southern California. It's been years since I've had it there and I still remember all the flavors of the dish. For another wonderful side dish try my classic green bean casserole.

They served the delicata squash crusted with Parmesan cheese and loads of fresh sage that was dotted with butter. And since, I've created a twist on that delicious recipe and it's been a fall favorite ever since! For another wonderful side dish try my Tartiflette (French Potato and Cheese Casserole).

The roasted delicata squash is covered with a crisp panko breadcrumb mixture that includes fresh sage and Parmesan cheese. As the squash roasts, it caramelizes and becomes sweet and the crispy panko topping gently toasts, creating layers of flavors and textures.

Why You'll Love this Recipe

  • Easy prep and no peeling! What is so fabulous about delicata squash is that you can eat the peel and just cut right through it!
  • Lots of flavor! Between the garlic, sage, Parmesan and sweet roasted delicata squash, there is loads of flavor in this simple side dish.
  • Roasted delicata squash is a great side dish to serve for Thanksgiving alongside other sides such as Parmesan Brussels Sprouts with Pistachios.

Ingredients

Ingredients for Parmesan roasted delicata squash with panko breadcrumbs and sage.
  • Delicata Squash: This fall squash is easily found in the fall season and what makes it so delicious is the tender peel and sweet flavor, making it for easy prep as well! As the squash roasts, the peel becomes incredibly tender and easy to eat.
  • Panko Breadcrumbs: These are Japanese style breadcrumbs that are thick and crisp. As the roasted delicata squash cooks, the panko breadcrumbs gently toast and become deliciously crispy. Parmesan Cheese
  • Parmesan Cheese: Shredded or grated Parmesan cheese is added to the panko mixture which crusts onto the delicata squash pieces, giving the entire dish a cheesy savory flavor.
  • Sage Leaves: A few leaves of fresh sage leaves are chopped and added to the panko mixture. If you can't find fresh sage leaves, substitute with ½ teaspoon of dried sage and mix it into the breadcrumb topping.
  • Garlic: 2 cloves are grated or finely chopped and added to the panko mixture to roast with the delicata squash.
  • Olive Oil: A drizzle of olive oil is added into the panko mixture to moisten it as well as to coat the squash for roasting.
  • Butter: A few dots of butter are added right on the top, which gives it richness and a bit more fat.

How to make Roasted Delicata Squash with Parmesan

Cut the Delicata Squash

  1. Cut the ends off of the delicata squash and then cut the squash in half.
  2. Use a spoon and remove the seeds.
  3. Place the delicata squash halves, cut side down and slice into ½ inch thick slices, creating half moon slices.
  4. Place prepped delicata squash on parchment lined baking sheet.

Make the Panko Parmesan Mixture

  1. To a bowl, add the panko breadcrumbs along with the Parmesan cheese, chopped sage and grated garlic.
  2. Pour in enough olive oil to evenly and lightly coat the panko breadcrumb mixture.
  3. Give everything a good mix so the oil evenly coats the mixture.
Panko breadcrumbs being poured into a bowl to add to roasted delicata squash.
Shredded parmesan cheese is added to panko breadcrumbs for the roasted delicata squash.
Chopped sage leaves are added to panko and grated Parmesan to be used for roasted delicata squash.
Grated garlic is mixed with panko breadcrumbs, sage and Parmesan for roasted delicata squash.
Drizzle olive oil onto the panko breadcrumb and parmesan mixture to moisten before adding to delicata squash.
Give the panko mixture a good mix so the oil coats the breadcrumbs.

Coat the Delicata Squash with Panko Crust

  1. Sprinkle panko mixture onto the delicata squash and give mix everything together and lay the squash out in a flat layer.
  2. Press in any remaining panko mixture onto the squash the best you can.
  3. Scatter dots of butter all over the top of the squash.
  4. Roast parmesan crusted delicata squash at 425 degrees Fahrenheit for 25 minutes until squash is caramelized and panko topping is lightly toasted.
Lay prepped delicata squash onto a baking sheet and drizzle with olive oil.
Toss the delicata squash with the breadcrumb mixture so it's evenly coated.
Top the panko coated delicata squash with small cubes of butter before baking
Can you eat the skin on delicata squash?

Yes! Thats what makes delicata squash so easy and delicious. You can cut right through the peel and as the squash roasts, the skin becomes incredibly tender and easy to eat.

What does delicata squash taste like?

Delicata squash is sweet and becomes slightly creamy when roasted. The squash is very mild and works with sweet and savory flavors.

Can you make roasted delicata squash ahead of time?

Yes you can! You can cut and prep the delicata squash a few days in advance and roast when you are ready to serve. Roasted delicata squash also tastes great at room temperature, so you don't have to worry about serving it warm right out of the oven.

More Favorite Fall Side Dishes

Parmesan Delicata Squash with Sage and Pako Breadcrumbs
Parmesan Roasted Delicata Squash with Sage
Print Recipe
5 from 5 votes

Parmesan Roasted Delicata Squash with Sage

Parmesan roasted delicata squash is seasoned with a flavorful panko mixture with Parmesan cheese, sage and garlic.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: parmesan roasted delicata squash, roasted delicata squash, roasted delicata squash with sage
Servings: 4 servings
Calories: 264kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre-heat oven to 425 degrees Fahrenheit.
  • Cut the ends off the deliata squash and then cut the squash in half, lengthwise. Scoop out the seeds and slice the squash into ½ inch half moon slices.
  • Place the squash on a parchment lined baking dish and drizzle the squash with a bit of olive oil and season with salt and pepper toss to coat.
  • In a bowl, make the panko mixture and add the panko breadcrumbs, grated Parmesan cheese, grated garlic, chopped sage and drizzle with olive oil. Give the mixture a good mix so the oil coats the breadcrumb mixture evenly.
  • Sprinkle the panko mixture onto the squash and give everything a good toss and press the panko mixture onto the squash the best you can.
  • Top the squash with dots of butter all over the top and roast the squash for 25 minutes until caramelized and panko is lightly toasted.
  • Once done, remove from oven and place roasted delicata squash on a platter along with the toasted breadcrumbs.

Notes

This recipe can easily be doubled or tripled.
You can prep the squash a few days ahead of time. 
This recipe tastes great at room temperature as well. 

Nutrition

Calories: 264kcal | Carbohydrates: 16g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 161mg | Potassium: 425mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1772IU | Vitamin C: 14mg | Calcium: 124mg | Iron: 1mg

Parmesan Brussels Sprouts Salad with Pistachios

· 8 Comments

This parmesan brussels sprouts salad has been made for years and continues to be a favorite recipe, especially during the holidays! Shaved brussels sprouts are tossed with nutty pistachios and loads of grated Parmesan cheese and dressed with the most delicious balsamic dijon vinaigrette. This will be everyone's favorite winter salad!

Shaved brussels sprouts salad with grated parmesan on top and chopped pistachios.

If you are looking for a crunchy and flavorful side dish or salad to serve for with these Delicious Thanksgiving Recipes or any fall dinner, you will love these salads, Kale Salad with Cranberries, Apples and Feta and Arugula Pear Salad with Parmesan Vinaigrette. I've been making these salads for nearly 10 years and they are always fan favorites!

The salad is full of textures and flavors including thinly sliced brussels sprouts that become incredibly tender yet are able to hold their structure with the lemon Dijon vinaigrette. The simple balsamic vinaigrette has both sweet and savory flavors, thanks to the Dijon mustard and touch of honey.

And a final dusting of grated parmesan cheese gives the entire brussels sprouts salad a lovely savory layer that works so well with the other ingredients.

Why You'll Love this Recipe

  • Lots of flavors and texture going on! Salty, crunchy, hearty and slightly sweet.
  • Perfect salad to make ahead! Shaved brussels sprouts hold up really well with dressing, so you can make this salad ahead of time, no problem!
  • This is such a delicious seasonal salad or side dish to make alongside your other favorite Thanksgiving recipes.

Ingredients

Pictured ingredients to make shaved brussels sprouts salad with parmesan.
  • Shaved Brussels Sprouts: Most stores have shaved or shredded brussels sprouts, which makes this salad come together so quickly. But to shave them yourself, vut the brussels in half, then slice to get thin shreds.
  • Pistachios: Unsalted, chopped pistachios give the salad a bit of creaminess and crunch.
  • Grated Parmesan Cheese: A good amount of grated parmesan cheese is tossed with the brussels sprouts and pistachios and compliments the other flavors as well.
  • Olive Oil: This is the base of the vinaigrette. Use a good quality extra virgin olive oil, such as this Italian olive oil, which is a favorite.
  • Balsamic Vinegar: A small amount is added to the vinaigrette for a slightly sweet and acidic layer of flavor.
  • Dijon Mustard: This gives the vinaigrette a lovely savoriness and helps emulsify and thicken the dressing.
  • Lemon Juice: Fresh is best is what they always say, and a touch of fresh lemon juice makes all the difference and wakes up the savory flavors.
  • Honey: A small amount of honey is added to the vinaigrette to balance all of the savory and tangy flavors.

How to Make Parmesan Brussels Sprouts Salad

To shave brussels sprouts, but them in half and slice to make thin shreds.
Add shredded brussels sprouts to a large salad bowl.
Add choppped pistachios to the parmesan brussels sprouts salad.
Add grated parmesan cheese to the shaved brussels sprouts along with the grated parmesan cheese.
Pour the vinaigrette over the shredded brussels sprouts salad.
Toss the shredded brussels sprouts salad with the pistachios, parmesan and dressing.
  1. Add shaved brussels sprouts to a bowl, along with the chopped pistachios and grated parmesan cheese.
  2. Make the vinaigrette and whisk the olive oil, balsamic vinegar, Dijon mustard, honey and a bit of lemon juice together until emulsified and well combined.
  3. Pour the dressing over the salad and give everything a good mix and serve.

Tips, Suggestions and Substitutions

  • If cows milk cheese doesn't work for you, substitute the parmesan cheese with pecorino, which is a sheeps milk cheese.
  • Instead of using pistachios, substitute with toasted pine nuts or toasted almonds.
  • Other additions you can add are dried cranberries or dried cherries and roasted butternut squash.
How to shave brussels sprouts for a salad?

If using whole brussels sprouts, cut the root end off, then cut the brussels sprout in half and slice through, creating thin shreds.

Can I cut and shave brussels sprouts ahead of time?

Yes, cut and shave brussels sprouts then store in a resealable plastic bag with a sheet of paper towel in the bag, to soak up any moisture and keep the brussels sprouts fresh.

Can I make the brussels sprouts salad ahead of time?

Yes, the salad works very well made ahead. You can either assemble the salad ingredients together and toss the dressing before serving or dress the salad up to 3 hours in advance.

More Seasonal Side Dishes

Brussels Sprout Salad with Pistachios and Pecorino makes for an elegant holiday side dish. The lemon Dijon vinaigrette gently wilts the sprouts and a coating of salty Pecorino cheese is added, rounding out all of the delicious savory flavors.
Print Recipe
5 from 9 votes

Parmesan Brussels Sprouts Salad with Pistachios

Shaved parmesan brussels sprouts salad is an elegant holiday side dish. Shaved brussels are tossed with pistachios and dressed in a balsamic vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: parmesan brussels sprouts salad, shaved brussels sprouts salad
Servings: 4 servings
Calories: 411kcal
Author: Samantha Ferraro

Ingredients

Balsamic Vinaigrette

Brussels Sprouts Salad

US Customary - Metric

Instructions

  • For the vinaigrette, whisk the olive oil, balsamic vinaigrette, dijon mustard, honey and lemon zest and juice together until emulsified and well combined.
  • To shave brussel sprouts, cut the stem off and cut them in half, discarding any tough outer leaves. Use a sharp knife and thinly slice the brussel sprouts into thin shavings.
  • Add the shaved brussels sprouts to a bowl, along with the pistachios and grated parmesan cheese.
  • Drizzle enough vinaigrette over the salad and give everything a good mix. Place salad into a large serving bowl and garnish with additional parmesan and pistachios.

Video

Notes

Salad yields about 3-4 servings as a side dish and 2 servings as a main. 
You can dress the salad and make ahead up to 3 hours in advance. 
If salad is not dressed with the vinaigrette, you can make ahead up to 1 day in advance and dress the salad before serving.
You may have a little more dressing than needed for the recipe, start with enough to coat everything then add more as needed. 

Nutrition

Calories: 411kcal | Carbohydrates: 18g | Protein: 9g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 4mg | Sodium: 154mg | Potassium: 555mg | Fiber: 6g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 90mg | Calcium: 139mg | Iron: 2mg

Creamy Butternut Squash Pasta Sauce with Sage

· 3 Comments

Creamy and luxurious, this butternut squash pasta sauce is layered with all of your favorite fall flavors! Roasted butternut squash is blended until incredibly smooth with savory Parmesan and a touch of nutmeg to welcome those warm fall flavors. The smooth pasta sauce is generously finished with crisp cubes of savory pancetta, crunchy fried sage leaves and an extra dusting of Parmesan cheese to bring it all together!

Cooked pasta is tossed with a creamy butternut squash pasta sauce and topped with cooked pancetta and a few leaves of fried sage.
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Fall is in the air and we are making all of our favorite fall recipes these days! Between this creamy butternut squash pasta and butternut squash risotto, I can't get enough of all the squash and pumpkin recipes!

Like with most of my recipes, I love adding spices to jazz up dishes and fall is the perfect time to stock up on those warmer spices of cinnamon, nutmeg and allspice.

You only need a touch of nutmeg for this butternut squash sauce, but a little makes such a difference and transforms the sweet and earthy butternut squash into something warm and comforting.

Why You'll Love this Recipe

  • The butternut squash sauce is velvety smooth, making for an ultra creamy and decadent pasta sauce!
  • The sauce freezes very well and can be made ahead of time to freeze in batches.
  • The sauce can easily be turned into butternut squash soup with a bit more vegetable broth added.
  • The crunchy pancetta and crisp fried sage leaves adds another layer of texture and flavor to the creamy sauce.

Ingredients

Ingredients to make creamy butternut squash pasta sauce.
  • Butternut Squash: Prepping a whole butternut squash takes time but is worth the effort because it's less expensive overall and you'll have a fresher product. But for ease, many grocery stores will have already prepped butternut squash as well as frozen butternut squash.
  • Garlic Cloves: A few cloves of garlic are added with the butternut squash so everything can roast together. There is no need to peel the garlic, since the garlic peel will keep the cloves from burning when roasting.
  • Olive Oil: Use an everyday cooking olive oil to drizzle over the vegetables before roasting. I also like to add a little drizzle at the very end for garnish.
  • Parmesan Cheese: Grated Parmesan cheese is added to the butternut squash and roasted garlic mixture in the blending stage. But be sure to save some garlic for garnish as well!
  • Heavy Cream: Only a ¼ cup of heavy cream is added, giving the sauce another layer of creaminess. If you are looking for a dairy free option, full fat coconut milk works great!
  • Nutmeg: Whole nutmeg is preferred over ground nutmeg because it will stay fresher, longer. Use a microplane to grate a pinch of fresh nutmeg right into the sauce before blending.
  • Pancetta: Pancetta is smoked and seasoned pork belly that is often found in the meat section of grocery stores. When buying pancetta, you'll most likely see it in a package where the pancetta is diced in small cubes or sliced in larger slices. If you can only find slices, cut the pancetta into small cubes for this recipe.
  • Pasta: Linguine or fettuccine are some favorites pasta shapes that go well with a creamy sauce, but use whatever your favorite pasta shape is!
  • Pasta Water: When cooking your pasta, save at least a cups worth of the starchy cooking pasta water. You can add some to the sauce when blending or when you are mixing the sauce with the pasta to loosen it up a bit.

Step by Step Instructions

Prep the Butternut Squash

Prepping a whole butternut squash takes time, but worth the effort! It winds up being cheaper and you get a fresher product that roasts very well.

Cutting the squash into cubes instead of cutting the squash in half and roasting, allows for more caramelization, creating a sweeter and more flavorful sauce.

How to cut Butternut Squash

  1. Cut the ends off of the whole butternut squash and use a vegetable peeler to peel the squash. Discard the tougher peels.
  2. Cut the butternut squash in half, lengthwise and scoop out the seeds.
  3. Cut the butternut squash in long slices, then chop into cubes.

Roast the Butternut Squash with Garlic

  1. Line a baking sheet with foil and add butternut squash and garlic cloves and season everything with salt, pepper and drizzle with olive oil. Toss to combine so all of the squash is evenly coated.
  2. Roast the butternut squash and garlic at 425 degrees Fahrenheit for 45-50 minutes until the squash is tender and caramelized.

Make the Roasted Butternut Squash Pasta Sauce

  1. Allow the roasted squash and garlic to cool for a few minutes, then remove the garlic peel, exposing the soft roasted garlic.
  2. Add the roasted butternut squash, roasted garlic cloves, grated Parmesan cheese, heavy cream, nutmeg and salt and pepper to a blender along with reserved pasta water and blend until smooth.
Roasted cubes of butternut squash with whole cloves of garlic on a sheet pan.
For a smooth butternut squash pasta sauce, add the roasted butternut squash, roasted garlic cloves, grated Parmesan cheese and nutmeg to a blender.
Blended butternut squash sauce that is incredibly smooth and perfect for pasta.

Cook the Pancetta

  1. Add cubed pancetta to a small skillet over low-medium heat and cook until fat has rendered and pancetta is crisp, about 5-6 minutes.
  2. Remove cooked pancetta to a paper towel lined plate to drain excess fat and set aside for garnishing.

Fry Sage Leaves

I have a whole post on frying sage leaves and let me tell you, this is a must for an added layer of crispiness!

  1. Heat oil in a small saucepan or skillet until it reaches 350 degrees Fahrenheit.
  2. Add sage leaves and dry for 30-45 seconds until crisp.
  3. Remove to a paper towel lined plate and sprinkle with salt.

Putting It All Together

  1. While squash and garlic is roasting, cook the pasta and reserve at least 1 cup of the starching pasta cooking water.
  2. Drain the rest of the cooked pasta and pour sauce onto the cooked noodles.
  3. Give the pasta and sauce a good mix and add more pasta water to loosen the sauce, if needed.
  4. Serve the butternut squash pasta into bowls and top with cubes of pancetta, fried sage leaves, a touch of red pepper flakes (optional, but recommended) and an extra sprinkling of parmesan cheese.
2 plates of roasted butternut squash pasta with fried sage and pancetta.

Tips and Substitutions

  • Instead of heavy cream, use full fat coconut milk.
  • If you can't find pancetta, substitute cubed bacon.
  • Make an extra batch of butternut squash sauce and convert to a butternut squash soup, just add broth until its a soup consistency.
  • If Parmesan isn't available, Pecorino, which is a hard Italian sheeps milk cheese, is a great substitute.
  • For frozen butternut squash, thaw and pat dry the best you can, then continue roasting until caramelized.
Can you freeze butternut squash pasta sauce?

Yes! This sauce freezes incredibly well. If freezing, do not add the fried sage or pancetta, just freeze the sauce.

What spices go well with butternut squash?

Cinnamon and sage are classic flavor pairings, as well as clove, allspice and ginger. Not a spice, but maple syrup is a great pairing as well.

How to store leftover roasted butternut squash sauce?

Leftovers hold up really well and can be stores in a resealable container and placed in the fridge up for to 3 days. You can also use leftover sauce and make a butternut squash soup, just add broth to make to a thinner consistency.

More Favorite Pasta Recipes

Roasted butternut squash pasta topped with fried sage and pancetta.
Print Recipe
4.89 from 9 votes

Creamy Butternut Squash Pasta Sauce with Fried Sage

Creamy and luxurious, this butternut squash pasta sauce is flavored with nutmeg and parmesan and finished with fried sage leaves and crisp pancetta.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: creamy butternut squash pasta sauce, roasted butternut squash pasta sauce
Servings: 4 servings
Calories: 594kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Toppings

US Customary - Metric

Instructions

  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
  • Add cubed butternut squash and garlic cloves and drizzle with olive oil and season with salt and pepper.
  • Toss to coat evenly, then roast for 45-50 minutes, until the squash is tender and caramelized.
  • Meanwhile, cook the pasta until just al-dente or 1-2 minutes less than the package directions and reserve 1 cup of starchy pasta water.
  • Once the vegetables are done roasting, remove the garlic peel and add garlic cloves and roasted butternut squash to a blender, along with the heavy cream, Parmesan cheese, nutmeg and ½ cup of starchy pasta water.
  • Blend until smooth and add more water if the sauce is too thick.
  • Pour creamy butternut squash sauce over cooked linguine and toss to combine so all of the sauce evenly coats all of the noodles.
  • If the sauce is too thick, add more pasta water to loosen the sauce.
  • Serve butternut squash pasta into bowls and garnish with fried sage leaves, crisp pancetta, a drizzle of olive oil and grated Parmesan cheese.
  • To make the crisp pancetta, add cubed pancetta to a small skillet and bring up to medium heat. Continue cooking until fat has rendered and pancetta is crisp, about 5-6 minutes. Then reserve to a paper towel lined plate.
  • To make the fried sage leaves, add enough oil to a small saucepan or skillet and bring up to 350 degrees Fahrenheit. Add a few sage leaves and fry for 30-45 seconds until crisp, then remove to a paper towel lined plate to drain excess oil.

Video

Notes

  • Cook pasta 1-2 minutes less than the package directions, this will make sure the pasta is not being over cooked when added with the sauce. 
  • When cooking the pasta, save at least 1 cup of the starchy pasta water, this will help loosen the sauce if needed.

Nutrition

Calories: 594kcal | Carbohydrates: 104g | Protein: 21g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 237mg | Potassium: 799mg | Fiber: 7g | Sugar: 7g | Vitamin A: 15209IU | Vitamin C: 31mg | Calcium: 219mg | Iron: 3mg

Crispy Fried Sage Leaves

· 3 Comments

These easy and crispy fried sage leaves are the perfect topping for your favorite fall dishes! Made in under a minute, the sage leaves stay crisp and crunchy and can garnish a multitude of fall recipes, such as butternut squash pasta or creamy pumpkin soup!

Crisp fried sage leaves on a plate and sprinkled with flakey salt.

A few years ago I ordered a lovely rustic fall salad that was garnished with perfectly fried sage leaves. The crunchy earthiness of the herbs instantly intrigued me and I couldn't wait to run home and fry some myself.

And ever since, I have been hooked! As soon as the fall season hits, I load my cart with fresh hearty sage leaves and fry to a perfect crisp. The entire process is done in nearly a minute from start to finish and is the perfect crunchy topping for pumpkin soup or creamy butternut squash pasta.

The contrast between a creamy butternut squash sauce with a layer of salty crunchy sage is so delicious!

Why You'll Love This Recipe

  • Fried sage is a delicious garnish for your favorite fall recipes!
  • From start to finish, the frying takes under a minute
  • You just need 3 ingredients!

🍃 Ingredients

Fresh sage leaves with a bowl of olive oil.
  • Fresh Sage Leaves
  • Olive Oil: Use an everyday cooking olive oil or avocado oil that has a high smoke point. Because the frying happens so quickly, you won't risk burning the olive oil.
  • Flakey Salt: As soon as the sage leaves are fried, sprinkle them with flakey salt, such as fleur de sel while the leaves are still hot.

How to Fry Sage

This happens so quickly, so be sure to have all of the ingredients and equipment ready.

  1. Wash and dry the sage and separate the leaves from the thick stem.
  2. Add enough oil to coat the bottom of a small pot or skillet and heat oil until it reaches 350 degrees fahrenheit. An infrared thermometer is helpful here.
  3. Once the oil is hot, add a few sage leaves to the hot oil and it should immediately sizzle. Continue frying the leaves until crisp and the oil stopa sizzling, about 30-45 seconds.
  4. Remove fried sage and place on a paper towel lined plate to drain excess oil and immediately sprinkle with salt.
A handful of fresh sage leaves are frying in a small pot with oil.
What does fried sage taste like?

Fried sage has an earthy yet mild flavor and when fried, is not as intense as the fresh leaves.

What to do with fried sage leaves?

Garnish on top of your favorite fall recipes such as roasted kabocha squash, creamy butternut squash pasta sauce or pumpkin ricotta ravioli.

Can you Fry These Ahead of Time?

Yes, fry sage leaves ahead and leave them on a paper towel lined plate to soak up any excess oil and to keep the leaves crisp. You can fry the sage leaves up to a day in advance.

Fried sage leaves are on a paper towel lined plate and sprinkled with flakey sea salt.

These recipes use Sage

Crisp fried sage leaves are scattered on a plate and sprinkled with salt.
Print Recipe
5 from 6 votes

Crispy Fried Sage Leaves

A simple recipe on how to fry sage leaves that are crisp and a perfect topping for your favorite fall recipes.
Prep Time4 minutes
Cook Time1 minute
Total Time5 minutes
Course: Appetizer, Dinner
Cuisine: American, Italian
Keyword: fried sage leaves, fried sage recipe, how to fry sage
Servings: 2 servings
Calories: 195kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Wash and dry the sage leaves very well, making sure there is no moisture left on the leaves,
  • Heat oil in small saucepan over medium high heat until thermometer reads 350 degrees Fahrenheit.
  • Take a few sage leaves at a time and add them to the hot oil, the leaves should immediately sizzle.
  • Fry the leaves for 30 seconds until slightly darkened and when the oil stops sizzling.
  • Immediately remove the leaves to a paper towel lined plate, to soak up any excess oil and sprinkle with flakey salt.

Nutrition

Calories: 195kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 1mg | Potassium: 28mg | Fiber: 0.5g | Calcium: 43mg | Iron: 1mg

Mini Pumpkin Swirl Cheesecakes

· 1 Comment

These mini pumpkin swirl cheesecakes are the perfect fall treat for when you are craving something sweet and decadent with little bit of a fall spice flair! Creamy mini cheesecakes are swirled with spiced pumpkin and layered on top of a graham cracker crust.

Three mini cheesecakes are displayed in cupcake liners and next to a cupcake tin. The individual sized cheesecakes are swirled with pumpkin and garnished with whipped cream and grated nutmeg.

As soon as fall is in the air, I am one of those people that make all the pumpkin things!

Pumpkin rugelach is another favorite treat and when I have leftover pumpkin puree and when I'm in the mood for something savory, I love making a batch of creamy pumpkin soup with fried sage.

Mini Pumpkin Cheesecake

If you are craving a sweet fall treat, these mini pumpkin cheesecakes hit the spot! The cream cheese mixture is beaten until incredibly smooth and swirled with a few dollops of spiced pumpkin puree. Warm flavors of ginger, cinnamon and nutmeg are the main highlights, thanks to a simple addition of pumpkin pie spice, and all of the layers sit on top of a buttery graham cracker crust.

Because these mini cheesecakes are formed in a muffin tin, they are the perfect single serving and much easier to make than a large cheesecake.

Why you'll Love this Recipe

  • Easier to make than a large cheesecake.
  • These mini pumpkin cheesecakes are formed in muffin cups, making them a perfect single serving.
  • Delicious fall flavors of pumpkin spice.

Ingredients

  • Cream Cheese
  • Eggs
  • Sour Cream
  • Pumpkin Puree
  • Pumpkin Spice
  • Graham Crackers
  • Melted Butter
Mini cheesecakes are served in cupcake lines and made in a muffin tin. These individual cheesecakes are swirled with spiced pumpkin and topped with whipped cream and a dusting of grated nutmeg.

How to Make Mini Pumpkin Cheesecakes

  1. Preheat oven to 325 degrees Fahrenheit and line a cupcake pan with cupcake liners and set aside.
  2. In a food processor, grind up the graham crackers into fine crumbs and add the melted butter. Give everything a good mix so the butter evenly coats all of the graham crackers.
  3. Press 2 tablespoons of the graham cracker mixture into the muffin cups wit the back of a spoon or measuring cup.

4. In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth and pour in the sugar and vanilla extract and continue mixing until combined and creamy.

5. Add in the eggs and into the cream cheese mixture until combined and then the sour cream and continue mixing until everything is mixed in well and smooth.

6. In another bowl, make the pumpkin puree mixture and combine the pumpkin puree, orange zest, pumpkin pie spice and flour and whisk to combine.

7. Pour the cheesecake mixture into the muffin cups about ¾ way full to the top.

8. Add a few dollops of the pumpkin mixture into the cream cheese mixture and use a toothpick to swirl the pumpkin around the cheesecake batter.

9. Bake the cheesecakes for about 25-28 minutes until just set.

10. Once the cheesecake are done baking, place the muffin tin on a wire rack and let them cool completely before serving. Once cooled, place them in the refrigerator for at least 1 hour before serving.

11. Top cheesecakes with a dollop of whipped cream and freshly grated nutmeg.

Mini cheesecakes have a swirl of pumpkin in the mixture and topped with a dollop of whipped cream.

More great desserts

Print Recipe
5 from 3 votes

Mini Pumpkin Swirl Cheesecakes

These mini pumpkin swirl cheesecakes are the perfect fall treat! Mini cheesecakes are swirled with spiced pumpkin and layered on top of a graham cracker crust.
Prep Time20 minutes
Cook Time30 minutes
Chilling1 hour 20 minutes
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: mini pumpkin cheesecake, pumpkin cheesecake
Servings: 9 mini cheesecakes
Calories: 194kcal
Author: Samantha Ferraro
Cost: $10

Equipment

  • Muffin Tin

Ingredients

Crust

  • ¾ cup graham crackers finely crushed
  • 2 tablespoons unsalted butter melted

Cheesecake Mixture

  • 8 ounces cream cheese room temperature
  • ¼ cup granulated sugar
  • ¼ cup sour cream or Greek yogurt
  • 1 teaspoon vanilla
  • 1 eggs room temperature

Pumpkin Mixture

Garnish

US Customary - Metric

Instructions

  • Preheat oven to 325 degrees Fahrenheit and line a cupcake pan with cupcake liners and set aside.
  • In a food processor, grind up the graham crackers into fine crumbs and add the melted butter. Give everything a good mix so the butter evenly coats all of the graham crackers.
  • Press 2 tablespoons of the graham cracker mixture into the muffin cups wit the back of a spoon or measuring cup.
  • In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth and pour in the sugar and vanilla extract and continue mixing until combined and creamy.
  • Add in the eggs and into the cream cheese mixture until combined and then the sour cream and continue mixing until everything is mixed in well and smooth.
  • In another bowl, make the pumpkin puree mixture and combine the pumpkin puree, orange zest, pumpkin pie spice, brown sugar, orange zest and flour and whisk to combine.
  • Pour the cheesecake mixture into the muffin cups about ¾ way full to the top.
  • Add a few dollops of the pumpkin mixture into the cream cheese mixture and use a toothpick to swirl the pumpkin around the cheesecake batter.
  • Bake the cheesecakes for about 25-28 minutes until just set.
  • Once the cheesecake are done baking, place the muffin tin on a wire rack and let them cool completely before serving. Once cooled, place them in the refrigerator for at least 1 hour before serving.
  • Top cheesecakes with a dollop of whipped cream and freshly grated nutmeg.

Notes

For a smooth texture, make sure all of the ingredients are at room temperature. 
If you don't have pumpkin pie spice, mix ½ teaspoon of cinnamon, ½ teaspoon nutmeg and ¼ teaspoon ground ginger. 
The cheesecakes will have puffed up and as they cool, will slowly deflate, making a perfect pocket for a dollop of whipped cream.

Nutrition

Calories: 194kcal | Carbohydrates: 16g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 137mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 1896IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.3mg

Easy Puff Pastry Apple Strudel

· 9 Comments

This easy apple strudel is full of warm fall flavors and made easy, thanks to frozen puff pastry and layered with a thin layer of cream cheese for a touch of creaminess.

Easy apple strudel made with puff pastry and a thin layer of cream cheese for a touch of creaminess.

Easy Apple Strudel in Puff Pastry

Traditionally, apple strudel is made with a paper thin dough that wraps around apples creating a buttery and crisp parcel. There is often a layer of sweet cheese, making apple strudel incredibly delectable.

The strudel dough takes time, so when the craving strikes, easy to find, store bought frozen puff pastry works like a charm.

Peeled and chopped apples are simply seasoned with warm fall flavors of cinnamon, brown sugar and aromatic cardamom and layered with cream cheese. The entire mixture is folded inside of thawed puff pastry and as the strudel bakes, the pastry becomes buttery with perfectly tender and sweet apples. This is truly the perfect fall treat.

Puff Pastry Uses

Puff pastry is an angel in a disguised cardboard box. I always keep a few boxes in the freezer when I'm craving something quick and sweet.

Puff pastry is easy enough to pull off a fancy looking pear tart or if you prefer something on the sweet and savory side, this peach caprese tart is another showstopper recipe, made easy.

Easy apple strudel made with puff pastry and a thin layer of cream cheese for a touch of creaminess.

Ingredients

  • Puff Pastry: Will come frozen and you can either thaw on the counter for 20 minutes or in the refrigerator for a few hours. Once thawed, unroll the pastry and use a rolling pin to roll out the pastry a bit.
  • Apples: The apples used in this strudel recipe were honeycrisp apples, which are sweet and firm enough to hold up in baking.
  • Brown Sugar: Included for added sweetness.
  • Lemon Zest: A bit of fresh lemon zest is added to the apple mixture for added brightness.
  • Spices: Cinnamon, nutmeg and cardamom are all warm spices that pair well with apples.
  • Cream Cheese: Softened cream cheese is spread onto the puff pastry before the apples are layered on.
  • Powdered Sugar: Optional, but highly recommended, once the strudel is baked and cooled slightly, dust powdered sugar on top and slice for serving

How to Make this Easy Strudel

  1. Peel and cut apples and season with cinnamon, cardamom, nutmeg, sugar and lemon zest adn toss to combine.
  2. Unwrap thawed puff pastry and roll a bit to thin out.
  3. Spread a thin layer of cream cheese onto the dough and poru apples on top.
  4. Fold puff pastry over, creating a sealed package and place on a parchment lined baking sheet, seam side down.
  5. Brush pastry with egg wash and cut a fe slits into the dough.
  6. Bake the apple strudel at 375 degrees Fahrenheit for 35-40 minutes until the crust is lightly golden brown.
  7. Let the strudel cool for a few minutes after it comes out of the oven and dust with powdered sugar.
  8. Cut strudel into slices and serve.

More Dessert Recipes:

Cardamom Apple Cake

Pear Fritters with Orange Glaze

Fruit Rose Tart with Rose Whipped Cream

Rose Saffron Ice Cream with Pistachios

Easy apple strudel made with puff pastry and a thin layer of cream cheese for a touch of creaminess.
Print Recipe
5 from 13 votes

Easy Apple Strudel

Easy apple strudel is made with puff pastry and a thin layer of cream cheese for a touch of creaminess.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American, Jewish
Keyword: easy apple strudel
Servings: 8 servings
Calories: 291kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • First, pre-heat oven to 375 degrees F.
  • In a large bowl, add the apples, sugar, cinnamon, vanilla, spices, salt, lemon juice and zest. Toss together and taste for seasoning. Set aside.
  • On a lightly floured surface, unfold puff pastry and use a rolling pill to gently roll it out a bit thinner. Lay the puff pastry horizontally in front of you and spread the softened cream cheese towards the bottom ⅔ in an even thin layer.
  • Gently pour the apples over the cream cheese, making sure no apples are poking out and any liquid is left in the bowl.
  • Fold the top off of the puff pastry over the apples making a tight seal and place seam side down. Pinch and tuck the ends of the puff pastry under the strudel. Place on non-stick baking sheet.
  • Lightly whisk the egg with a splash of water and brush egg-wash all over the strudel. Use a knife to cut small slits into the puff pastry.
  • Bake at 375 degrees F for 35-40 minutes. Check strudel at 30 minutes and if it is browning on the top too quickly, cover with foil and continue baking.
  • When done, remove from oven and allow to cool for 10 minutes, then dust with powdered sugar.

Notes

Oven temperatures may vary, so check strudel at about 30 minutes for browning. If puff pastry is undercooked, cover with foil and continue baking until cooked through.

Nutrition

Calories: 291kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 131mg | Potassium: 140mg | Fiber: 3g | Sugar: 14g | Vitamin A: 261IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 1mg

Hawaiian Style Chicken Katsu with Furikake

· 2 Comments

Chicken katsu is one of the most popular Hawaii local eats. Tender chicken cutlets are coated with crispy panko and crunchy furikake and fried to perfectly crisp. But the star of the show is the sweet and savory katsu sauce to drizzle all over the chicken and rice!

Chicken katsu is a fried chicken cutlet thats coated with panko breadcrumbs and fried to golden brown. The fried chicken is served on top of white rice with katsu sauce drizzled on top and cucumber kimchi on the side.
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Hawaiian Style Chicken Katsu

Growing up in Hawaii, I ate my fair share of chicken katsu, cucumber kimchi with two scoops of white rice. There is nothing better than a perfectly fried chicken katsu with the sweet and savory sauce all perched on top of steamy hot white rice. For another wonderful Chicken meal, try my One Pot Chicken Provencal.

Chicken Katsu is notably a Japanese dish and because Hawaii is a melting pot of cultures, there is a lot of Japanese influence in Hawaii cooking, chicken katsu being one of the more popular dishes.

Why You'll Love This Recipe

  • There are layers of flavor in every single bite of the dredging station for the fried chicken.
  • The whisked eggs has a few dashes of soy sauce and hot sauce.
  • The panko coating has crunchy furikake, which has sesame seeds and dried seaweed.
  • This is a great recipe to serve on the weekday!
  • Katsu is a family favorite!

Chicken Katsu Ingredients

  • Boneless, Skinless Chicken Breasts: Take the time to pound the chicken so it's not thick and becomes an even thickness. This will tenderize the chicken as well.
  • Seasoned Flour: For added flavor, add garlic powder, salt and pepper to the flour. This is the first step in dredging the chicken.
  • Eggs: The next part in dredging is whisking a few eggs in another bowl.
  • Hot Sauce: Added to the whisked eggs for a bit of a kick. I like using something pungent such as Tabasco or Sriracha.
  • Soy Sauce: A few dashes of soy sauce or tamari is added to the egg mixture for another layer of flavor.
  • Panko Breadcrumbs: These are crisp Japanese breadcrumbs and my personal favorite when frying anything, such as eggplant parmesan, which gives a nice crispy and crunchy coating.
  • Furikake: A rice seasoning that often has sesame seeds and nori mixed in, though there are all sorts of different flavor variations. I love using furikake to season white rice or sprinkle some on top of poke nachos or seared ahi.
  • Vegetable Oil: A neutral cooking oil that can handle higher heat such as canola oil, grapeseed oil or avocado oil for frying the chicken katsu.

Katsu Sauce Ingredients

  • Ketchup: The base of katsu, stick to the classics brands as Heinz.
  • Soy Sauce or Tamari: Adds a bit of saltiness and umami.
  • Worcestershire Sauce: This adds more savoriness to the katsu sauce.
  • Brown Sugar: Katsu sauce is typically sweet and savory and a little brown sugar gives the perfect balance.
  • Garlic Powder: Optional but adds another great savory layer to the katsu sauce.
Hawaii style chicken katsu is a fried chicken cutlet that's been coated with panko bread crumbs and furikake. Once fried, the chicken is served on top of cooked white rice and katsu sauce drizzled on top and cucumber kimchi on the side.

How to Make Chicken Katsu

  1. Make the chicken katsu. Cut the chicken breast in half horizontally and place between sheets of plastic wrap and pound each cutlet to an even thickness. 
  2. Create a dredging station by laying out 3 wide bowls.
    1. First bowl, whisk flour, garlic powder, salt and pepper. 
    2. Second bowl, whisk the eggs, San J Tamari and hot sauce.
    3. Third bowl, whisk the panko breadcrumbs and furikake. 
  3. Dredge each chicken cutlet into the flour mixture, then egg mixture then panko mixture, making sure all sides are coated evenly.
  4. Heat a wide skillet over medium-high heat and pour in oil to come up about ½ an inch. Once oil reaches 350 degrees Fahrenheit 
  5. Place 2 chicken cutlets into the hot oil and fry until golden brown and crisp on both slides, about 4-5 minutes per side. You may have to do this in batches. 
  6. Once chicken cutlets are done, cut chicken on a bias and garnish with more furikake and chives. Serve katsu with cooked white rice, kimchi and katsu sauce. 
  7. For the katsu sauce, whisk ketchup, soy sauce, worsteshire, brown sugar and garlic together and drizzle over katsu or serve alongside. 

Baked Chicken Katsu

Instead of frying the chicken, you can bake it instead.

Use the same dredging and place th4e chicken cutlets on a wire rack that is placed on a baking sheet.

Spray chicken with olive oil cooking spray and bake in the oven at 400 degrees Fahrenheit until crisp and cooked through.

Serving Suggestions

More Chicken Recipes

Print Recipe
5 from 7 votes

Hawaiian Style Chicken Katsu with Furikake

Hawaiian chicken katsu is one of the most popular Hawaii local eats. Chicken cutlets are coated with panko and furikake and fried to perfectly crisp and served with a sweet and savory katsu sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Main, Main Course
Cuisine: Hawaiian, Japanese
Keyword: chicken katsu bowl, Hawaiian chicken katsu
Servings: 4 servings
Calories: 482kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Chicken Katsu

Katsu Sauce

For Serving

  • 2 cups Cooked white rice for serving
US Customary - Metric

Instructions

  • For the chicken katsu, cut the chicken breast in half horizontally and place between sheets of plastic wrap and pound each cutlet to an even thickness.
  • Create a dredging station by laying out 3 wide bowls.
  • First bowl, whisk flour, garlic powder, salt and pepper.
  • Second bowl, whisk the eggs, soy sauce and hot sauce.
  • Third bowl, whisk the panko breadcrumbs and furikake.
  • Dredge each chicken cutlet into the flour mixture, then egg mixture then panko mixture, making sure all sides are coated evenly.
  • Heat a wide skillet over medium-high heat and pour in oil to come up about ½ an inch. Once oil reaches 350 degrees Fahrenheit
  • Place 2 chicken cutlets into the hot oil and fry until golden brown and crisp on both slides, about 4-5 minutes per side. You may have to do this in batches.
  • Once chicken cutlets are done, cut chicken on a bias and garnish with more furikake and chives. Serve katsu with cooked white rice, kimchi and katsu sauce.
  • For the katsu sauce, whisk all the ingredients together and drizzle over katsu or serve alongside.

Video

Notes

To bake chicken katsu, use the same dredging and bake at place on a wire rack on a baking sheet, then bake at 400 degrees Fahrenheit until cooked through and crisp. 
Both the chicken and katsu sauce can be made ahead of time, but keep seperate until ready to serve. The sauce cna make the breading soggy. 
Try my Hawaiian Style Shoyu Chicken for another taste of Hawaii.

Nutrition

Calories: 482kcal | Carbohydrates: 76g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 159mg | Sodium: 1917mg | Potassium: 481mg | Fiber: 3g | Sugar: 9g | Vitamin A: 313IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 6mg

Easy Halloumi Pasta with Cherry Tomatoes

· 3 Comments

This quick and easy halloumi pasta is comfort food at it's finest! Cubes of halloumi cheese are lightly fried until perfectly golden brown and added to pasta with garlic and sweet burst cherry tomatoes. Each bite has cubes of cheesy croutons, making this simple dish irresistible!

Long noodles of pasta is cooked with burst cherry tomatoes, garlic and Parmesan cheese and topped with cubes of perfectly fried halloumi.

Halloumi Pasta

I am all about flavorful and comforting pasta recipes and I know you will love this halloumi pasta!

Cubes of fried halloumi cheese and burst cherry tomatoes transform a simple pasta dish into something special. Inspired from my cherry tomato pasta with garlic, cubes of perfectly fried halloumi cheese are added to the pasta and tasting like little cheesy croutons!

You'll love this recipe because:

  • This is a quick recipe made in under 30 minutes
  • Has minimal ingredients
  • Easy to substitute other vegetables, such as cubes or slices of zucchini or eggplant

Halloumi Cheese

Halloumi cheese is a semi soft cheese made from sheeps milk and goat's milk that comes from Cyprus. Halloumi cheese is able to handle high heat cooking and is perfect for pan searing, grilling and frying without totally melting the cheese.

My love for halloumi cheese runs deeps and since discovering it a number of years ago, I have made quite a few recipes with halloumi cheese. One of my favorite recipes is halloumi fries that is topped with tangy pomegranate molasses and za'atar.

You can also pan fry and serve halloumi with this preserved lemon chicken and wrap in lettuce leaves, that is absolutely phenomenal! Or add cubes of fried halloumi cheese to a veggie filled pasta primavera.

Ingredients

  • Halloumi Cheese: Is becoming more popular these days and can often be found in the grocery store near the feta. Halloumi cheese is sold in blocks that is packed with a little brine.
  • Garlic: A few cloves of garlic is often the start of most of my pasta dishes.
  • Cherry Tomatoes: Use any cherry tomatoes that are available, though in season tomatoes will be sweeter.
  • Pasta: Use your favorite pasta shape, this recipe uses linguini.
  • Parmesan Cheese: Grated Parmesan is added towards the end, giving a bit more creaminess and savoriness.
  • Olive Oil: For sauteing and to drizzle at the end, if desired.
This easy halloumi pasta has a simple sauce of garlic and burst cherry tomatoes and grated Parmesan cheese. Cubes of fried halloumi cheese is added right on top of the pasta.

How to Make Halloumi Pasta

  1. Bring a large pot of salted water to a boil and cook pasta 1-2 minutes less than the package directions. Once pasta is cooking, save about a cup of starching pasta water and set aside.
  2. Remove halloumi from the package and pat the cheese dry very well, then cut the halloumi into ½ - 1 inch cubes and lightly dredge in flour.
  3. Bring a skillet to medium heat and drizzle with olive oil. Add halloumi cubes and fry on all sides until golden brown, then remove to a plate and set aside.
  4. In the same skillet, drizzle more oil if you need to then add garlic and saute until fragrant, about 1-2 minutes.
  5. Add the cherry tomatoes and saute until the tomatoes begin to soften and burst. Use the back of your spatula to gently press on some of the tomatoes, releasing their juices.
  6. Add the cooked pasta, grated Parmesan cheese and some of the starchy pasta water and toss to combine, so all of the noodles are lightly coated with the other flavors. If the pasta seems a bit dry, add more pasta water.
  7. Stir in the fried halloumi cubes and serve. Garnish with another dusting of Parmesan cheese.

Cooking Tips

  • Halloumi is packed in a bit of being, so when you take it out of the package, use paper towels to pat the cheese dry very well.
  • Some halloumi cheese comes with a little bit of seasoning, usually dried mint or pepper.
  • When cooking pasta, save some of the starchy pasta water, which is help in making a creamier sauce.
  • Cook the pasta a few minutes why of the package directions so you can finish cooking the pasta with the tomatoes and other flavors.

What to Serve Halloumi Pasta With

More pasta ideas

Halloumi pasta is comfort food at it's finest! Cubes of halloumi cheese are lightly fried to golden brown and tossed with cherry tomato pasta.
Print Recipe
5 from 11 votes

Halloumi Pasta with Cherry Tomatoes

Halloumi pasta is comfort food at it's finest! Cubes of halloumi cheese are lightly fried to golden brown and tossed with cherry tomato pasta.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Italian, Mediterranean
Keyword: easy halloumi pasta, halloumi pasta
Servings: 4 servings
Calories: 569kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil and cook pasta 1-2 minutes less than the package directions. Once pasta is cooking, save about a cup of starching pasta water and set aside.
  • Remove halloumi from the package and pat the cheese dry very well, then cut the halloumi into ½ - 1 inch cubes and lightly dredge in flour.
  • Bring a skillet to medium heat and drizzle with olive oil. Add halloumi cubes and fry on all sides until golden brown, then remove to a plate and set aside.
  • In the same skillet, drizzle more oil if you need to then add garlic and saute until fragrant, about 1-2 minutes.
  • Add the cherry tomatoes and saute until the tomatoes begin to soften and burst. Use the back of your spatula to gently press on some of the tomatoes, releasing their juices.
  • Add the cooked pasta, grated Parmesan cheese and some of the starchy pasta water and toss to combine, so all of the noodles are lightly coated with the other flavors. If the pasta seems a bit dry, add more pasta water.
  • Stir in the fried halloumi cubes and serve. Garnish with another dusting of Parmesan cheese and aleppo pepper.

Video

Notes

  • Halloumi is packed in a bit of being, so when you take it out of the package, use paper towels to pat the cheese dry very well.
  • Some halloumi cheese comes with a little bit of seasoning, usually dried mint or pepper.
  • When cooking pasta, save some of the starchy pasta water, which is help in making a creamier sauce.
  • Cook the pasta a few minutes why of the package directions so you can finish cooking the pasta with the tomatoes and other flavors.

Nutrition

Calories: 569kcal | Carbohydrates: 56g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 795mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 641mg | Iron: 2mg

Savory Blintzes with Mozzarella and Pesto

· 3 Comments

A twist on the classically sweet brunch dish, these savory blintzes take inspiration from caprese and are filled with creamy mozzarella cheese , savory sundried tomatoes and topped with a bright pesto sauce.

Savory blintzes are stuffed with shredded mozzarella and sundried tomatoes and once rolled up, are topped with pesto and more sundried tomatoes.

Savory Cheese Blintz

Cheese blintzes are typically made sweet and stuffed with a sweet cheese filling and garnished with a sweet blueberry topping.

But just like my savory rosemary challah and savory herb and cheese rugelach, I like to create savory twists of the otherwise sweet classics.

Allow me to introduce you to 2 of my delicious friends, blintz and caprese.

Classic Italian flavors rolled up into a favorite Jewish breakfast. Shredded mozzarella cheese and sundried tomatoes are stuffed inside homemade blintz and garnished with a bright pesto. This may be your new favorite brunch dish! My Chorizo Breakfast Tacos with Crispy Potatoes, is a breakfast staple 2 times a week.

Ingredients

  • All Purpose Flour: The base of the blintz batter. I like using King Arthur Organic All Purpose Flour.
  • Eggs: Large whole eggs for the blintz batter.
  • Whole Milk: You can use low. fat or non dairy milks such as unsweetened almond milk or oat milk, but I've found that whole milk gives a better blintz product.
  • Melted Butter: Unsalted butter, melted is for the blintz batter
  • Mozzarella Cheese: Whole milk low moisture mozzarella cheese will be drier and not weigh down the filling of the blintz.
  • Sun Dried Tomatoes: Packed in oil sun dried tomatoes are more tender, roughly chopped for the filling and garnish.
  • Pesto: You can use a store bought pesto or make homemade basil almond pesto.

How to Make Savory Blintzes

  1. To make blintz batter, add all blintz ingredients to a food processor or blender and blend for a few seconds until smooth. Then pour batter in bowl and set aside.
  2. Heat a small 8-9 inch non-stick skillet over medium-high heat and spray a bit of cooking spray to evenly coat pan.
  3. Pour a ladle sized amount of batter into skillet, making a thin, circular motion to evenly distribute the batter.
  4. Cook blintz on the first side for about 1-2 minutes until it can easily move around in the pan and is not sticking. Then carefully use a spatula and flip over and cook the other side for another minute.
  5. As you make the blintzes, remove them from pan and set aside on a parchment paper lined baking sheet, making sure not to overlap because the blintz can stick to each other.
  6. Once all the blintzes are done, fill each blintz with 1 ounce of shredded mozzarella and a bit of sundried tomatoes.
  7. Fold the blintz up like a burrito, tucking in the sides and then place the rolled blintz back in the non stick skillet, seam side down and lightly searing each side of the rolled blintz. Continue with the rest until they are all lightly seared.
  8. When ready to serve, top blintz with pesto, more sundried tomatoes and garnish with basil.
To make savory cheese blintzes, fill the cooked blintz with some mozzarella and sundried tomatoes, then roll up and sear in a non stick skillet.

A Few Tips on Making Blintzes

  • Use a non stick skillet when making blintzes so the batter doesn't stick to the pan.
  • As you are making the blintes, lay them out flat onto a parchment paper, if they touch or are piled up, they can stick together.
  • Chose a low moisture mozzarella and not a fresh mozzarella in brine because the fresh mozzarella is much wetter and can create a soggy filling.

Other Brunch Recipes to Try:

Print Recipe
5 from 7 votes

Savory Blintzes with Mozzarella and Pesto

A delicious brunch mash up, savory blintzes are filled with mozzarella cheese, pesto and savory sun dried tomatoes
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: blintzes with pesto, savory blintz, savory blintzes
Servings: 4 servings
Calories: 854kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Blintz:

Filling

  • 8 ounces mozzarella cheese shredded
  • ½ cup sundried tomatoes roughly chopped

Basil Pesto

US Customary - Metric

Instructions

  • To make blintz batter, add all blintz ingredients to a food processor or blender and blend for a few seconds until smooth. Then pour batter in bowl and set aside.
  • Heat a small 8-9 inch non-stick skillet over medium-high heat and spray a bit of cooking spray to evenly coat pan.
  • Pour a ladle sized amount of batter into skillet, making a thin, circular motion to evenly distribute the batter.
  • Cook blintz on the first side for about 1-2 minutes until it can easily move around in the pan and is not sticking. Then carefully use a spatula and flip over and cook the other side for another minute.
  • As you make the blintzes, remove them from pan and set aside on a parchment paper lined baking sheet, making sure not to overlap because the blintz can stick to each other.
  • Once all the blintzes are done, fill each blintz with 1 ounce of shredded mozzarella and a bit of sundried tomatoes.
  • Fold the blintz up like a burrito, tucking in the sides and then place the rolled blintz back in the non stick skillet, seam side down and lightly searing each side of the rolled blintz. Continue with the rest until they are all lightly seared.
  • When ready to serve, top blintz with pesto, more sundried tomatoes and garnish with a sprig of basil.

Basil Pesto

  • If making homemade peso, add the almonds and garlic clove to a food processor and pulse until all are ground well.
  • Add all but 1 sprig of basil, parmesan cheese and olive oil and pulse together until well incorporated. Taste for seasoning and add additional olive oil if needed for desired consistency. Save 1 sprig of Basil for Garnish.

Notes

  • Use a non stick skillet when making blintzes so the batter doesn't stick to the pan.
  • As you are making the blintes, lay them out flat onto a parchment paper, if they touch or are piled up, they can stick together.
  • Chose a low moisture mozzarella and not a fresh mozzarella in brine because the fresh mozzarella is much wetter and can create a soggy filling.

Nutrition

Calories: 854kcal | Carbohydrates: 35g | Protein: 27g | Fat: 69g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 36g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 679mg | Potassium: 466mg | Fiber: 3g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 14mg | Calcium: 227mg | Iron: 3mg

Sweet and Sour Cabbage Rolls

· 24 Comments

These sweet and sour cabbage rolls are just like mom made it and absolute comfort food! The cabbage rolls are filled with meat and rice and simmered in a sweet and sour sauce made with brown sugar and fresh lemon juice.

Beef stuffed cabbage rolls in a sweet and sour tomato sauce.
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There are a few dishes that bring me right back to my childhood. My mom stuffed grape leaves recipe, Passover bimuelos and these sweet and sour stuffed cabbage rolls.

Sweet and Sour Cabbage Rolls

Sweet and sour cabbage rolls are a popular Ashkenazi Jewish recipe and I am sure, every Jewish family has their own version of stuffed cabbage rolls.

There are a lot of different variations, some with raisins or dried fruit, but this is the way my mom made hers, cabbage rolls that are filled with meat and rice and simmered in a slightly sweet tomato sauce.

My mom also swore by using "sour salt" or citric acid, which gives the sauce it's distinctive tart flavor. It is harder to find, so I like to use fresh lemon juice for that pucker flavor.

Cooked Rice or Uncooked Rice? Since this recipe has been posted, there have been a few comments mentioning that the rice isn't cooked by the end of the cooking time. I have always made this with uncooked Basmati rice, which stays tender and is cooked through. However, you can also add cooked and cooled rice to the mixture or cooked minute rice to be sure everything is tender in the center.

Ingredients

Ingredients for sweet and sour cabbage rolls, including rice, ground beef and brown sugar.
  • Green Cabbage: Look for cabbage that have nice round leaves that are in tact.
  • Ground Beef: We make outs with ground beef but ground chicken or turkey would ve good options as well.
  • Panko Breadcrumbs: I like using panko breadcrumbs that are a bit lighter than traditional breadcrumbs.
  • Basmati Rice: My preferred rice is basmati rice and favorite brand is called India Gate Basmati Rice, which is fragrant long and fluffy grains.
  • Tomato Sauce: Use an unflavored tomato sauce or pureed tomatoes for a smooth consistency.
  • Tomato Paste: A few tablespoons of tomato paste is added to the sauce giving it a bit more sweetness and depth.
  • Brown Sugar: This is the ingredient that makes the sweet end of the sweet and sour sauce.
  • Fresh Lemon Juice: One whole lemon is zested and juiced for the tart flavor in the sweet and sour sauce. Another option is sour salt or citric acid, which is what my mom used when lemons weren't available.
  • Spices: Garlic Powder and Paprika: These spices are a bit of a modern twist that I've added. The paprika offers a sweet earthy flavor and garlic is savory and delicious.
  • Fresh Parsley: A fresh pop of brightness for garnish.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • If fresh lemon juice isn't available, substitute with white vinegar or rice vinegar.
  • For added sweetness, add ¼ cup of raisins to the ground beef mixture.
  • Instead of baking in the oven, you can also cook the cabbage rolls on the stovetop for 45-55 minutes or in a slow cooker on high for 4-5 hours.

How to Make Sweet and Sour Cabbage Rolls

Place the whole cabbage in a pot of boiling water and boil until the outer leaves are pliable.

Step 1. Bring a large pot of water to a boil and carefully place the whole cabbage in until the outer leaves begin to soften, about 10 minutes. 

Use a paring knife to remove the thick stem from the cabbage leaf.

Step 2. Place the cabbage in a colander to cool enough to handle. Cut out the core of the cabbage and gently peel away whole cabbage leaves.

Add the egg, panko breadcrumbs, spices and rice to the ground beef mixture.

Step 3. To a bowl, add the ground beef, rice, breadcrumbs, egg and spices.

Mix the ground beef mixture until well combined.

Step 4. Give the beef mixture a good mix until everything just comes together.

Add 2 tablespoons of the beef mixture to the cabbage leaf.

Step 5. Take about 1-2 tablespoons of meat mixture and place it towards the bottom of the cabbage leaf.

Begin to roll up the cabbage roll, tucking in the sides, similar to a burrito.

Step 6. Roll the cabbage leaf up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.

Nestle the stuffed cabbage rolls into a pot.

Step 7. Line an oven safe pot with any extra or torn cabbage leaves and nestle in all of the cabbage rolls.

Pour the sweet and sour tomato sauce over the rolled cabbage rolls.

Step 8. Stir the sweet and sour tomato sauce mixture together and pour over the cabbage rolls.

Cooked stuffed cabbage rolls in a sweet and sour tomato sauce.

Step 9. Cover the pot with lid and place in the oven and bake at 350 degrees Fahrenheit for about 50-60 minutes, until the meat is cooked through and rolls are tender.

Rolled beef cabbage rolls in a pot.

Cooking Tips

  • This version of stuffed cabbage rolls is baked in the oven but can easily be simmered on the stove top as well.
  • Instead of boiling the cabbage and waiting for it to cool down, place the whole cabbage in the freezer the day before and then thaw. This will also make the cabbage leaves pliable enough to roll.
  • Taste the sauce and adjust as you like, add more or less brown sugar and fresh lemon juice.
  • Swap out the ground beef for ground turkey or ground chicken.

More Jewish Recipes to Try

Sweet and sour cabbage rolls.
Print Recipe
4.62 from 42 votes

Sweet and Sour Cabbage Rolls

Jewish style sweet and sour cabbage rolls are filled with a mixture of meat and rice and simmered in a sweet and sour tomato sauce.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner, Main, Main Course
Cuisine: Jewish
Keyword: sweet and sour cabbage rolls, sweet and sour stuffed cababge rolls
Servings: 6 servings
Calories: 443kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 Head of green cabbage

Meat Mixture

Sweet and Sour Tomato Sauce

US Customary - Metric

Instructions

  • Preheat the oven 350 degrees Fahrenheit.
  • Bring a large pot of water to a boil and carefully place the whole cabbage in until the outer leaves begin to soften, about 10 minutes. You can also place the cabbage in the freezer the day before and thaw which makes the leaves pliable.
  • Place the cabbage in a colander to cool enough to handle. Cut out the core of the cabbage and gently peel away whole cabbage leaves. If some tear, that's OK. You can either double up with another leaf or line the bottom of the pot with broken leaves later on.
  • In another bowl, mix the ground beef, spices, chopped parsley, breadcrumbs, rice and egg and mix well until well combined.
  • For the sweet and sour tomato sauce, add all those ingredients in a bowl and stir to combine. You can taste for seasoning and if you wish to make it more sweet or sourer, adjust as you like.
  • Line an oven safe pot with any extra or torn cabbage leaves and scatter sliced onions.
  • Use a small paring knife and cut the hard stem off each cabbage leaf. Take about 1-2 tablespoons of meat mixture and roll cabbage up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.
  • Line the cabbage rolls in the pot and pour the sweet and sour tomato sauce over the cabbage rolls.
  • Cover the pot with lid and place in the oven to bake for about 50-60 minutes, until meat is cooked through and rolls are tender.
  • Serve cabbage rolls with spoonful of tomato sauce and extra lemon if you prefer.

Notes

  • This version of stuffed cabbage rolls is baked in the oven but can easily be simmered on the stove top as well.
  • Instead of boiling the cabbage and waiting for it to cool down, place the whole cabbage in the freezer the day before and then thaw. This will also make the cabbage leaves pliable enough to roll.
  • taste the sauce and adjust as you like, add more or less brown sugar and fresh lemon juice.
  • Swap out the ground beef for ground turkey or ground chicken.

Nutrition

Calories: 443kcal | Carbohydrates: 51g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1052mg | Potassium: 943mg | Fiber: 8g | Sugar: 25g | Vitamin A: 1052IU | Vitamin C: 74mg | Calcium: 142mg | Iron: 4mg

Pumpkin Rugelach with Caramelized Pecans

· 3 Comments

Every year I make a fun new rugelach recipe. I have all sorts of different flavors and fillings. And this year, I am channeling all the fall vibes. Pumpkin rugelach is rolled with sweet candied pecans with warm flavors of cinnamon, cardamom and bright orange zest.

Pumpkin Rugelach: Perfect Fall Treat

Traditionally, rugelach is rolled with a thin layer of jam and a nut mixture. And really, the flavorings and fillings are endless. I've made so many different rugelach such as a savory herb and cheese rugelach or ones filled with rosemary and fig jam.

For this fall inspired rugelach, I spread the dough with a thin layer of cinnamon and cardamom spiced pumpkin and topped with a layer of caramelized pecans.

Once the rugelach cookies are rolled up, they are all finished with a dusting of cinnamon sugar.

What is Rugelach?

Rugelach is a traditional Jewish cookie that looks like a mini crescent. Here is a list of 15 Jewish Cookie Recipes that will keep you busy and popular.

It's usually stuffed with fruit preserves and nuts and the dough has a cream cheese base in it, making it so creamy and decadent. Rugelach is my famous cookie and in fact, my cherry pistachio rugelach
was deemed " Best holiday cookie" by the L.A. Times!

How to Make Pumpkin Rugelach: Step by Step

  1. Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla and mix until creamy.
To start pumpkin rugelach, Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla and mix until creamy.

2. Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes or in the freezer for 15 minutes.

Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes or in the freezer for 15 minutes.

3. While the dough is resting, make the caramelized pecans. In a large non-stick skillet, melt the butter and add the pecans and brown sugar. On medium heat, continue to toss the pecans evenly so they are all coated with the butter and sugar, about 5 minutes.

While the dough is resting, make the caramelized pecans. In a large non-stick skillet, melt the butter and add the pecans and brown sugar. On medium heat, continue to toss the pecans evenly so they are all coated with the butter and sugar, about 5 minutes.

4. Transfer the caramelized pecans onto a parchment paper lined baking sheet and allow to cool. Once they are cool enough to handle, chop the candied pecans very finely, using a knife or food processor.

Transfer the caramelized pecans onto a parchment paper lined baking sheet and allow to cool. Once they are cool enough to handle, chop the candied pecans very finely, using a knife or food processor.

5. In a separate bowl, mix the pumpkin puree, brown sugar, orange zest, cinnamon and cardamom together.

6. Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll to about 9 inches in diameter. If you have a round cheesecake pan or any 9-10 inch plate, use that as a guide to cut a circle and save the excess dough to use again.

Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll to about 9 inches in diameter. If you have a round cheesecake pan or any 9-10 inch plate, use that as a guide to cut a circle and save the excess dough to use again.

7. Spread 2-3 tablespoons of the pumpkin mixture onto the dough in en even thin layer. Then scatter the caramelized chopped pecans on top, gently pressing press down on the pecans so it sticks.

To make pumpkin rugelach, Spread 2-3 tablespoons of the pumpkin mixture onto the dough in en even thin layer. Then scatter the caramelized chopped pecans on top, gently pressing press down on the pecans so it sticks.

8) Using a very sharp knife or pizza cutter (my personal trick), cut the dough in half, then in quarters, then into 8 triangles.

9. Take one of the rugelach triangles and roll from the outside-in, allowing the point to rest on the bottom.

Take one of the rugelach triangles and roll from the outside-in, allowing the point to rest on the bottom.

10. Once all of the pumpkin rugelach are rolled up, place the rugelach on a parchment lined cookie sheet, pointy-side down and brush with egg wash and sprinkle with cinnamon sugar.

Once all of the pumpkin rugelach are rolled up, place the rugelach on a parchment lined cookie sheet, pointy-side down and brush with egg wash and sprinkle with cinnamon sugar.

11. Bake pumpkin rugelach at 350 degrees Fahrenheit for about 20-22 minutes until lightly golden brown. Allow rugelach to cool for at least 10 minutes before serving.

Bake pumpkin rugelach at 350 degrees Fahrenheit for about 20-22 minutes until lightly golden brown. Allow rugelach to cool for at least 10 minutes before serving.

A Few Rugelach Making Tips:

  • When you cut your dough circle, save the scraps to roll out another circle.
  • Take the time to refrigerate the rugelach dough before rolling so it hardens slightly, it can be too soft and sticky if you roll it out without chilling it.
  • Try not to overfill the rugelach with the fillings, which will make it harder to roll up and the filling may spill out.
  • Rugelach dough can be made ahead and frozen up to 2 weeks in advance.
  • baked rugelach will last in an airtight container for up to 5 days.

More Rugelach Recipes

Every year I make a fun new rugelach recipe. I have all sorts of different flavors and fillings. And this year, I am channeling all the fall vibes. Pumpkin rugelach is rolled with sweet candied pecans with warm flavors of cinnamon, cardamom and bright orange zest.
Print Recipe
5 from 4 votes

Pumpkin Rugelach with Candied Pecans

Pumpkin rugelach are traditional Jewish cookies but with a fall twist of caramelized pecans, cinnamon and warm cardamom.
Prep Time30 minutes
Cook Time40 minutes
Dough Chilling20 minutes
Total Time1 hour 30 minutes
Course: Brunch, Dessert
Cuisine: Jewish
Keyword: Jewish rugelach cookies, pumpkin rugelach
Servings: 40 rugelach
Calories: 155kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Dough

Filling

Caramelized Pecans

  • 8 ounces pecans
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar

Topping

US Customary - Metric

Instructions

  • Make the rugelach dough. Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla and mix well.
  • Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes or in the freezer for 15 minutes.
  • While the dough is resting, make the caramelized pecans. In a large non-stick skillet, melt the butter and add the pecans and brown sugar. On medium heat, continue to toss the pecans evenly so they are all coated with the butter and sugar.
  • Transfer caramelized pecans onto a parchment lined baking sheet and allow to cool. Then finely chop pecans using a knife or food processor.
  • Make the pumpkin filling. To another bowl, the pumpkin puree, brown sugar, cinnamon, cardamom and orange zest.
  • Roll each dough ball to roll to about 9 inches in diameter, use a cheesecake pan or plate as a guide and cut a circle, saving the excess dough scraps to roll out.
  • Spread 2-3 tablespoons of pumpkin mixture onto the rugelach dough into an even thin layer.
  • Top with a 1-2 tablespoons of chopped caramelized pecans, using your hands to gently press down so the pecans stick to the mixture.
  • Cut the dough in half, then quarters, then into 8 triangles, like a pizza.
  • Roll each triangle from the outside-in and placing the pointy-end down onto a parchment lined cookie sheet. Brush each rugelach with egg wash and sprinkle with cinnamon sugar.
  • Bake pumpkin rugelach at 350 degrees Fahrenheit for about 20-22 minutes until lightly golden brown. Then let cool for at least 10 minutes before serving.

Notes

  • You may have leftover pecans, use for dessert or breakfast topping. 
  • When you cut your dough circle, save the scraps to roll out another circle.
  • Take the time to refrigerate the rugelach dough before rolling so it hardens slightly, it can be too soft and sticky if you roll it out without chilling it.
  • Try not to overfill the rugelach with the fillings, which will make it harder to roll up and the filling may spill out.
  • Rugelach dough can be made ahead and frozen up to 2 weeks in advance.
  • baked rugelach will last in an airtight container for up to 5 days.
 

Nutrition

Calories: 155kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 41mg | Potassium: 49mg | Fiber: 1g | Sugar: 7g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

This post was originally published in September, 2013 and updated September 2022 with updated photos and clearer instructions.

French Onion Soup with Challah Croutons

· 8 Comments

A twist on the classic French onion soup, topped with cubes of sweet challah bread croutons and fresh thyme and still full of incredibly caramelized sweet onions.

French Onion Soup with Croutons

There is nothing I love more than a really well made rich French onion soup. Topped with crusty bread and loads of Gruyere cheese broiled on top.

Yes, all of those elements are still in my "not so classic" version, but instead of one slice of bread, challah bread is cut into cubes, making for an easier spoonful. For another wonderful soup try my Butternut squash and pear soup, it takes the flavor of soup to another level.

Challah Croutons

Cut the challah into cubes and drizzle bread with olive oil. Place the challah on a parchment lined baking sheet and into a 350 degrees Fahrenheit oven for 5-10 minute until just dried out but not too toasted.

Then set aside to top the French onion soup.

Ingredients

  • Yellow Onions: Look for yellow or sweet onions which will make for a sweeter and more caramelized outcome.
  • Beef Stock: The base of French onion soup. I like using a concentrated stock such as Better Than Bouillon.
  • White Wine: A splash of white wine wakes up the richer flavors of the soup, such as Pinot Gris.
  • Unsalted Butter and Olive Oil: Both give flavor and fat to saute the onions.
  • Fresh Thyme: A few sprigs, leaves removed and roughly chopped. Save some for garnish too!
  • Challah Bread: This is where the twist comes in. Use a regular challah or for even more flavor, try it with garlic rosemary challah. Instead of topping the soup with a single slice, cut into cubes so it's easier to spoon.
  • Gruyere Cheese: is a melty Alpine style of cheese that is traditional in French onion soup. Other options are a Swiss cheese, Jarlsberg or a combination of Mozzarella and Parmesan cheese.

How to Make French Onion Soup

  1. In a large and wide dutch, melt butter and oil together and add all of your onions.
To start French onion soup, In a large and wide dutch, melt butter and oil together and add all of your onions.
To start French onion soup, In a large and wide dutch, melt butter and oil together and add all of your onions.

2. Cover the pot and cook onions on medium heat for 15-20 minutes until they begin to break down and caramelize. Then remove the lid and add the sugar and salt and continue cooking the onions, stirring them every few minutes until deep and caramelized.

Cover the pot and cook onions on medium heat for 15-20 minutes until they begin to break down and caramelize. Then remove the lid and add the sugar and salt and continue cooking the onions, stirring them every few minutes until deep and caramelized.

4. Once onions are a deep brown color, add the flour and fresh thyme, making sure to cook the flour so there is no visible flour left.

Once onions are a deep brown color, add the flour and fresh thyme, making sure to cook the flour so there is no visible flour left.

5. Stir the white wine in continue cooking for another 2-3 minutes until the wine reduces. Pour in the beef stock, season with salt and pepper and simmer for an additional 20 minutes until the soup has thickened slightly.

6. Ladle soup into oven safe soup bowls and top with challah cubes and a good handful of shredded Gruyere. Place soup bowls on a baking sheet and bake in 400 degree Fahrenheit oven for about 10 minutes or until the cheese melts.

Ladle soup into oven safe soup bowls and top with challah cubes and a good handful of shredded Gruyere. Place soup bowls on a baking sheet and bake in 400 degree Fahrenheit oven for about 10 minutes or until the cheese melts.

7. Garnish French onion soup with more fresh thyme and serve immediately.

Garnish French onion soup with more fresh thyme and serve immediately.

More Soup Recipes to Try

Print Recipe
5 from 9 votes

French Onion Soup with Challah Croutons

A twist on the classic French onion soup, topped with cubes of sweet challah bread and fresh thyme and still full of incredibly caramelized sweet onions.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Dinner, Main Course, Soup
Cuisine: French
Keyword: French onion soup with croutons
Servings: 8 servings
Calories: 260kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Challah Croutons

  • 1 challah bread cut into cubes
  • Olive oil for drizzling

Toppings

  • 1 cup shredded Gruyere
  • Fresh thyme leaves
US Customary - Metric

Instructions

  • In a large and wide pot, melt butter and oil together and add all of your onions.
  • Cover pot and cook onions on medium heat for 15-20 minutes until they begin to break down and caramelize.
  • Then take the cover off and add sugar and salt. Stir in and continue to cook the onions, stirring them every few minutes until the onions continue to break down and caramelize.
  • Once onions are a deep brown color, add flour and fresh thyme and stir it in. The onions will get thicker.
  • Add the white wine and allow to cook until wine reduces, about 2-3 minutes and then add your beef stock and mix well. Allow to cook on a gentle simmer for an additional 20 minutes. Season with salt and pepper and adjust seasoning as needed.
  • When ready, ladle soup into oven safe soup pots and top with toasted bread and shredded cheese.
  • Place soup bowls on a baking sheet and bake in 400 degree Fahrenheit oven for about 10 minutes or until the cheese melts.

Challah Croutons

  • Add cubed challah to a parchment lined baking sheet and drizzle with olive oil.
  • Bake croutons at 350 degrees Fahrenheit for 5-10 minutes until just toasted. The reserve to top soup.

Notes

You can also place the soup under a broiler for 3-4 minutes to melt the cheese. 
If making the soup ahead of time, add the croutons right before serving so they don't get too soggy. 

Nutrition

Calories: 260kcal | Carbohydrates: 18g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 608mg | Potassium: 672mg | Fiber: 2g | Sugar: 10g | Vitamin A: 307IU | Vitamin C: 9mg | Calcium: 224mg | Iron: 1mg

Round Fig Challah for Rosh Hashanah

· 3 Comments

Sweet dried figs, cinnamon and honey cook down together and are spread onto strands of round fig challah. Once baked and cut unto, the dried fruit mixture peeks out into beautiful swirls. This would also make a fantastic challah for French toast!

A mixture of dried figs, honey and cinnamon are cooked down into a paste and pressed into strands of challah. After baked and sliced, the dried fruit peeks out into swirls.

Symbolic Foods for Rosh Hashanah

There are a few symbolic foods that we eat during Rosh Hashanah, the Jewish New Year. Most common are apples and honey and round challah, and many bake a stuffed apple challah to combine the two.

Other traditional items are sweet fruits, such as dried figs and dates, which I also love incorporating into a savory braised chicken with dates and saffron that is out of this world!

Stuffed Fig Challah

Dried figs are simmered with cinnamon, rosemary and honey until incredibly soft. The mixture is blended and made into a paste then stuffed into challah strands before being braided.

When you cut into the challah, swirls of the dried fig mixture peek out and I have to say that this would be a fantastic challah to make challah french toast with.

Ingredients

  • Active Dry Yeast
  • Eggs
  • Honey
  • Neutral Oil
  • All Purpose Flour
  • Dried Figs
  • Honey
  • Vanilla
  • Rosemary
  • Cinnamon Stick

How to Make Fig Stuffed Challah

  1. Bloom yeast in warm water and a squeeze of honey and let the yeast bloom until it foams up.
  2. To a large bowl, add the yeast, eggs, honey and oil and whisk to combine.
  3. Slowly add the flour and mix until combine, then turn onto a floured surface and knead for 10 minutes until a smooth ball is formed.
  4. Place dough in a lightly oiled bowl and cover with a sheet of plastic wrap. let the dough proof until doubled in size.
  5. While the dough is proofing, make the filling. In a small pot, add dried figs, water, honey, cinnamon, vanilla and rosemary sprig and cook until the fruit is soft and water has evaporated.
  6. Remove cinnamon stick and rosemary sprig and blend mixture in a food processor to form a smooth paste.
  7. Once challah is done, punch down and divide into strands. Then flatten strands and add 1 -2 tablespoons of the fig mixture.
  8. Punch strands to seal in the filling and braid the challah, then turn it onto itself and form a circle.
  9. Let the challah rise for another 20 minutes then brush with egg wash.
  10. Bake challah for 30 minutes until lightly golden brown.
Round fig challah bread is garnished with fresh rosemary and fresh figs, illustrating the filling. The filling is stuffed inside the challah strands.

More Recipes to Make for Rosh Hashanah

Even more Inspiration

Cardamom Apple Cake

Persian Rice with Dates and Pistachios

Slow Cooker Brisket with Red Wine

Sweet dried figs, cinnamon and honey cook down together and are spread onto strands of this round fig challah. Once baked and cut unto, the dried fruit mixture peeks out into beautiful swirls.
Print Recipe
5 from 5 votes

Round Fig Challah

Sweet dried figs, cinnamon and honey cook down together and are spread onto strands of this round fig challah. Once baked and cut unto, the dried fruit mixture peeks out into beautiful swirls.
Prep Time20 minutes
Cook Time30 minutes
Proofing1 hour 30 minutes
Total Time2 hours 20 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: Jewish
Keyword: fig challah, round challah, round fig challah
Servings: 2 challoh
Calories: 1863kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Challah

Dried Fig Mixture

Topping

  • 2 egg yolks
  • Rosemary sprigs for garnish

Instructions

  • To make the challah, add the yeast, 1 cup of warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 10 minutes. It should begin to foam up and you should see little bubbles.
  • Next, add eggs, oil and honey and whisk together.
  • Gradually add the flour and salt, about ½ cup at a time and mix until everything is incorporated.
  • Turn the dough onto a very well floured surface and knead for about 8-10 minutes. You can use your finger to see if it’s ready. Press your finger in and if the dough bounces back quickly, it’s ready.
  • Place the dough in a lightly oiled bowl and turn it around so the entire dough is covered with a thin layer of oil.
  • Cover with a clean towel or plastic wrap and place bowl in a warm spot to rise for 1- 1 ½ hours until doubled in size
  • While the dough rises, make the filling. In a small pot add the dried fruit, water, cinnamon stick, rosemary sprig and vanilla and cook for 10 minutes, until the dried fruit softens and water has evaporated.
  • Remove the cinnamon stick and rosemary and let cool for a few minutes, then add mixture to a food processor and blend until smooth and it's a thick paste.
  • Preheat oven to 350 degrees Fahrenheit
  • Once dough has doubled in size, punch the dough down and divide dough into 2 balls, this will be your challah.
  • Divide dough into 3 pieces (or more if you’re making another braid), these will be your braid strands. Take 1 of the strands and roll making a long snake, about 12-15 inches long and flatten to make room for the filling.
  • Next use a tablespoon to fill the strand with the dried fruit mixture. You can also press the mixture gently in the dough, but don’t overfill.
  • Bring the strand together, pinching with your fingers and making sure no filling peeks out (but it’s ok it some does). Once strands are sealed, gently roll the strands and begin braiding.
  • Line 3 strands together and pinch at 1 end. Braid a 3-strand bread and pinch the bottom ends together. Then turn braid onto itself to form a circle.
  • Place challah on baking sheet and let it rise for another 20-30 minutes. Then whisk egg yolks together and brush challahs with egg wash.
  • Bake challah at 350 degrees Fahrenheit for about 30 minutes or until the challah is a light golden brown color.

Video

Notes

  • Yes you can make the dough ahead of time, just let it rise (proof) in the fridge instead of in a warm spot.
  • To freeze challah, I would suggest baking the challah in its entirety, then letting cool completely, then wrap very well in plastic wrap and then place in a sealed plastic bag and freeze. The let challah thaw and bake until warmed through.
  • Use other dried fruits for the mixture, such as dried apricots, dates or golden raisins.

Nutrition

Calories: 1863kcal | Carbohydrates: 337g | Protein: 47g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 358mg | Sodium: 1277mg | Potassium: 1564mg | Fiber: 27g | Sugar: 113g | Vitamin A: 519IU | Vitamin C: 2mg | Calcium: 361mg | Iron: 17mg

Baked Figs with Honey and Pistachios

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If you are looking for an easy and elegant appetizer, you will love these baked figs with honey and pistachios! Ripe figs are topped with dollops of creamy blue cheese and goat cheese and baked until just melted, then generously topped with pistachios and drizzled with honey.

Fresh figs are cut in half and layed out on a platter. Some figs are topped with crumbled blue cheese and some with whipped goat cheese and garnished with chopped pistachios and honey.

There is a short window when fresh figs are in season, towards the end of summer and at the brisk of fall. And as soon as figs are ripe, I happily buy my weight them them for as long as I can.

Usually, I like to make roasted figs with red wine and rosemary which happens to be tantastic with some Greek yogurt or labneh cheese. But when I need a quick, festive and gorgeous appetizer, I make baked figs with honey and pistachios. These would be a delicious addition to a colorful Mediterranean cheese board we well!

Stuffed Figs with Goat Cheese, An Impressive and Easy Appetizer

If you are looking for a stunning and easy appetizer, look no further, because these stuffed figs will be enjoyed by all!

This recipe was made in collaboration with Cakebread Wines over on Instagram and turned out to be the perfect appetizer to pair with their Chardonnay.

Ingredients

  • Fresh Figs: Use a variety of different figs for color contrast.
  • Blue Cheese: Roquefort and St. Agur are creamy and slightly salty blue cheese options that go very well with the sweet honey and figs.
  • Whipped Goat Cheese: You can also add crumbled goat cheese but if you want to take the extra step, blend some goat cheese with a splash of lemon juice and honey and blend until creamy.
  • Pistachios: Unsalted chopped pistachios are added after the figs are baked.
  • Honey: Drizzled over the stuffed figs at the very end.
Baked fresh figs are topped with blue cheese and goat cheese, chopped pistachios and drizzled with honey. The baked figs are paired with Chardonnay wine.

How to Make Stuffed Figs

Ripe figs are cut in half and topped with crumbled of blue cheese and whipped goat cheese.

You can use either one or both cheeses, like in this recipe.

The figs are baked just to melt the cheese ever so slightly, then topped with chopped pistachios and a good drizzle of honey.

How to Pick Ripe Figs

Here are a few tips on picking and buying figs. Look for figs that are smooth on the outside with no obvious bruises or tears.

Figs should be soft but not mushy. The softer the figs, the riper and sweeter they will be.

Really ripe figs will start to expel their natural juices at the bottom of the fig and those will be very sweet.

If you are growing figs, leave them on the tree for as long as possible, since figs won't ripen once picked.

Tips and Substitutions

  • Substitute chopped walnuts for the pistachios.
  • Instead of honey, a drizzle of balsamic or even pomegranate molasses would be delicious.
  • For a pop of brightness, garnish with lemon zest.
Baked figs with pistachios and honey is paired with a Chardonnay wine. The fresh figs are baked with dollops of blue cheese and some with whipped goat cheese.

More Appetizers Inspiration

Even More Appetizer inspiration

Baked figs with honey and pistachios is an easy and impressive appetizer. The baked figs are topped with blue cheese, pistachios and drizzled with honey.
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5 from 3 votes

Baked Figs with Honey and Pistachios

Baked figs with honey and pistachios is an easy and impressive appetizer. The baked figs are topped with blue cheese, pistachios and drizzled with honey.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: baked figs with honey and pistachios, stuffed figs with blue cheese, stuffed figs with goat cheese
Servings: 4 servings
Calories: 200kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 8-10 Fresh figs but in half
  • 2-4 ounces Blue cheese such as Roquefort
  • Whipped goat cheese (recipe below)
  • ¼ cup Chopped pistachios
  • Honey for drizzling

Whipped Goat Cheese

  • 2 ouces Goat cheese
  • 1-2 tablespoons Cream cheese
  • 1-2 tablespoons Heavy whipping cream or milk
  • 1 teaspoon Honey
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees Fahrenheit and arrange cut figs on a parchment lined baking sheet.
  • Top half of the figs with crumbles of blue cheese and other half with a teaspoon dollop of whipped goat cheese.
  • Drizzle everything with olive oil and place in the oven to bake for 8-10 minutes, or until the cheese just begins to melt.
  • Once done, remove from oven and sprinkle chopped pistachios over the figs and a drizzle of honey.

Whipped Goat Cheese

  • Place goat cheese, cream cheese, heavy cream and honey in a small food processor and blend until smooth.
  • Add more milk or cream if needed until thick and creamy.

Notes

Whipped goat cheese is optional and to keep it even easier, top the figs with crumbles of goat cheese. 
Cut small piece off the side of the fig so the figs don't roll over on the baking sheet. 
These are bes served the same day because as the figs sit, they will soften and lose their structure. 

Nutrition

Calories: 200kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 179mg | Potassium: 355mg | Fiber: 4g | Sugar: 19g | Vitamin A: 379IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 1mg

Honey Dijon Roast Chicken and Pears

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If you are looking for a flavorful and easy one pan recipe, you will love roast chicken and pears recipe! A quick glaze of sweet honey, Dijon and spices are whisked together and poured over skin on chicken thighs, right in the pan! Wedges of pears and shallots are nestled in between creating a gorgeous combination of flavors.

Honey Dijon glazed chicken thighs are roasted with wedges of pears and shallots until the chicken skin is caramelized. The chicken is garnished with chopped parsley and served with a glass of white wine.

Roast Chicken with Pears

Fall is certainly in the air and thanks to USA Pears for sponsoring such a delicious recipe. I have had "roast chicken with pears" on my list for years and wanted to make this for Rosh Hashanah, the Jewish New Year where we enjoy sweets and honey. For another wonderful Chicken meal, try my One Pot Chicken Provencal or my Chicken Francese.

A quick whisk of Dijon mustard, honey and warm spices coat the chicken thighs and as everything roasts together, the chicken skin caramelizes while the anjou pears stay firm and sweet.

This would be fantastic served alongside lemon herb couscous, Honey Harissa Cauliflower or creamy parmesan polenta.

Ingredients

Chicken Thighs: Bone in and skin on is always prefered in a one pan recipe. As the chicken roasts, the skin will crisp up and caramelize.

Dijon Mustard: Added to the glaze along with sweet honey. Dijon and honey go so well together.

Honey: Added to the glaze along with the Dijon adn herbs. If you don't have honey, maple syrup is a fantastic option.

Fresh Herbs: Rosemary leaves are finely chopped and added to the glaze mixture. You could also use fresh thyme which works very well with the other flavors.

Spices: Paprika and allspice are mixed into the glaze. Both go well it chicken and pears, giving a warm layer of flavor.

Red Anjou Pears: Anjou pears are slightly sweet and are in season at the start of fall in September. There is no need to peel the skin as they roast beautifully and hold their shape well.

Shallots: Wedges of shallots are nestled in with the pears and are slightly sweeter than onions. If you don't have shallots, use wedges of red onion

White Wine: Just a splash right into the dutch oven to create a bit of a sauce. A few white wiggestions are a Chardonnay which pairs well with chicken and the fall flavors or a creamier Pinot Gris.

Honey Dijon chicken thighs are roasted in one pan with wedges of anjou pears and shallots until caramelized and tender. The chicken is garnished with chopped parsley and served with the roasted pears, shallots and pan sauce.

How to Make One Pan Roast Chicken with Pears

  1. Preheat oven to 425 degrees Fahrenheit and pat the chicken dry very well with paper towels and place chicken in a wide dutch oven.
  2. Whisk the Dijon, honey, spices, rosemary, garlic and olive oil together and pour over chicken, giving it a good coating so all sides are coated with the glaze.
  3. Nestle in wedges of anjou pears, shallots and a few sprigs of rosemary.
  4. Pour white wine around the chicken and place dutch oven in the oven and roast for 20-25 minutes, until the chicken is cooked through and skin has caramelized.
  5. Optional, to crisp up skin even more, place under the broiler for 2-3 minutes.
  6. Garnish chicken with chopped parsley and serve with pan sauce and roasted pears and shallots.

Few Tips, Suggestions and Substitutions

  • With any proteins, pat the meat dry with paper towels. This helps the seasonings or marinade stick easily.
  • If using chicken breasts, cooking adjust cooking time as it may take longer to cook a larger piece of chicken.
  • Other varieties of pear that will work are comice pears and green anjou pears.

What to Serve on the Side

One pot honey Dijon roast chicken and pears are cooked with wedges shallots in a simple sweet and savory herb glaze.
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5 from 11 votes

Honey Dijon Roast Chicken with Pears

One pot honey Dijon roast chicken and pears are cooked with wedges shallots in a simple sweet and savory herb glaze.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: one pan roast chicken with pears, roast chicken and pears
Servings: 4 servings
Calories: 397kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 4 chicken thighs bone in and skin on
  • 1 garlic minced
  • 2 tablespoons mustard
  • 2 tablespoons honey
  • 1 tablespoon chopped rosemary leaves
  • 1 teaspoon Kosher salt
  • ½ teaspoon paprika
  • ⅛ teaspoon allspice
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 red Anjou pear cut into wedges
  • 2 shallots cut into quarters
  • ¼ cup white wine
  • 3 sprigs of rosemary
  • Parsley leaves finely chopped for garnish
US Customary - Metric

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Dry chicken thighs well with paper towels, this will help the marinade stick to the meat better.
  • To a medium sized bowl, add the minced garlic, Dijon, honey, herbs and spices and olive oil and whisk to combine.
  • Place the chicken thighs in a wide dutch oven and pour honey mixture all over the chicken thighs, coating both sides evenly.
  • Nestle the pear wedges and shallots around the chicken and pour the white wine in.
  • Nestle a few sprigs of rosemary and roast chicken in the oven for 20-25 minutes, until the chic ken is cooked through and sauce has caramelized.
  • Optional, place chicken under the broiler for a minute for extra sticky and crispy skin.
  • Serve chicken thighs with pan juices, roasted pears and garnish with chopped parsley.

Notes

With any proteins, pat the meat dry with paper towels. This helps the seasonings or marinade stick easily.
If using chicken breasts, cooking adjust cooking time as it may take longer to cook a larger piece of chicken.
Other varieties of pear that will work are comice pears and green anjou pears.

Nutrition

Calories: 397kcal | Carbohydrates: 19g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 755mg | Potassium: 374mg | Fiber: 2g | Sugar: 14g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

Savory Herb and Cheese Rugelach

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But have you tried savory herb and cheese rugelach? Instead of the traditional sweet rugelach, these savory rugelach is flavored with Parmesan cheese and fresh herbs and filled with a creamy mix of ricotta cheese and sweet roasted garlic. And the perfect accompaniment to any appetizer spread.

Savory rugelach are lined up on a wooden cutting board with fresh herbs on the side. Rugelach are cookies and these savory versions are seasoned with fresh herbs and Parmesan cheese and filled with a ricotta mixture that is mixed with roasted garlic.

Savory Herb and Cheese Rugelach

Every year I make a new rugelach recipe with a fun filling and different twist from the traditional. Rosemary fig rugelach and pumpkin rugelach with caramelized pecans just to name a new.

But have you ever tried a savory rugelach?

Instead of the sweetened rugelach, sub the sugar for savory and nutty Parmesan cheese. The classic cream cheese dough is seasoned with bright lemon zest and Parmesan cheese and rolled up with a cheesy ricotta mixture with loads of fresh herbs

The results are delicious and savory and perfect to serve as an appetizer or alongside any cheese board.

Savory Rugelach Ingredients

  • Cream Cheese: The base for rugelach. Use full fat and soften to room temperature along with the butter.
  • Unsalted Butter: Softened so it's easier to mix with the cream cheese. Unsalted butter also gives you more salt control in the recipe.
  • Parmesan Cheese: Grated Parmesan cheese is dry and gives the savory rugelach fantastic cheesy flavor.
  • Lemon Zest: About 2 lemon zested and added to the dough brightened the richer flavors of the cheese rugelach.
  • All Purpose Flour: King Arthur All Purpose Flour is a great flour.
  • Roasted Garlic: Is worth the effort as roasted garlic is sweet and caramelized and not as sharp as fresh garlic. You can prep this up to a few days in advance and have it ready for adding to the cheese mixture.
  • Ricotta Cheese: Look for a basket ricotta which is thicker and not as wet as other ricottas. The drier the better because added moisture can wet and log down the dough.
  • Fresh Herbs: Use a variety of herbs such as rosemary, thyme and oregano. If you don't have fresh herbs, use ½ teaspoon each of dried herbs.
  • Flakey Sea Salt: Fleur de sel is a favorite to garnish with.

How to Make Savory Cheese Rugelach

  1. Make the rugelach dough and add the softened cream cheese and butter to a mixer and beat until smooth. Add the Parmesan cheese and lemon zest and and continue mixing until incorporated.
  2. Slowly add the flour and mix until just combined. Turn dough onto a floured surface and form into a ball, then cut into quarters, wrap in plastic wrap and place in the refrigerator for at least 15 minutes.
  3. While dough is chilling, make the filling. In a bowl, add roasted garlic, ricotta cheese, fresh herbs and season with salt and pepper.
  4. Roll out one of the dough bowls to a 9-10 inch circle and use a circular object to cut out a circle. Save the scrape to roll out another circle. Spread some of the cheese mixture onto the dough and cut the dough into 8 triangles, like a pizza. Then roll each triangle, starting from the outside and rolling into, making a crescent shape.
  5. Place rugelach on a lined baking sheet, seam side down and brush with whisked egg.
  6. Bake at 350 degrees Fahrenheit for 15-18 minutes until lightly golden brown.
Savory rugelach are savory cookie that are filled with ricotta cheese and roasted garlic. The dough is seasoned with fresh herbs and lemon zest for a pop of brightness.

A Few Tips on Making Savory Rugelach

  • Look for dry ricotta or "basket ricotta" which has less moisture and thicker consistency.
  • The drier the ricotta, the better so the excess moisture doesn't weigh down the dough.
  • Have fun with the herbs, other suggestions are finely chopped chives and tarragon.
  • Baked rugelach will last up to 3 days in the fridge in an airtight container.
  • To freeze rugelach, bake rugelach and let cool to room temperature then wrap very well in plastic wrap and freeze. When ready to bake, warm in a 300 degree Fahrenheit oven until warmed through.

How to Freeze Rugelach

You can freeze rugelach before and after it's baked.

Freeze Unbaked Rugelach: Follow recipe up until rolling up the rugelach. Then place on a cookie sheet or plate and freeze in a single layer. When ready to bake, continue with recipe and add a few minutes longer of baking time.

Freeze Baked Rugelach: Bake rugelach fully and let cool completely. Place in a single layer on a baking sheet or plate and freeze. Once frozen, place in resealable bag.

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4.93 from 13 votes

Herb and Cheese Rugelach

Savory herb and cheese rugelach are savory cookies filled with creamy ricotta, Parmesan cheese and roasted garlic.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: American, Jewish
Keyword: savory herb and cheese rugelach, savory rugelach
Servings: 40 rugelach
Calories: 103kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Rugelach Dough

Cheese Filling

  • 12 ounces full fat ricotta cheese drained
  • 2 heads of garlic roasted
  • 1-2 sprig fresh rosemary leaves removed and finely chopped
  • 1-2 sprigs fresh oregano leaves removed and finely chopped
  • 2-3 sprigs fresh thyme leaves removed and chopped
  • Salt and pepper to taste
  • 1 egg whisked
  • Sea salt for garnish
US Customary - Metric

Instructions

  • Roast the garlic first preheat oven to 400 degrees Fahrenheit and cut off the top third of the garlic bulb. Wrap garlic in foil and roast for 30-35 minutes until the garlic is tender and caramelized. Once done, let it cool to room temperature (it will be very hot).
  • To make the dough, use a stand mixer or hand mixer and beat the cream cheese and butter together until creamy. Add Parmesan cheese and lemon zest and mix until just incorporated.
  • With the mixer on low speed, slowly add in the flour and mix just until combined. Use a spatula to scrape the bottom of the bowl to make sure everything is incorporated.
  • Dump the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
  • For the filling, squeeze the roasted garlic out of the bulb and into a medium sized bowl. Add the ricotta cheese and chopped herbs and season with salt and pepper. Stir to combine and set aside.
  • Take one dough-ball out of fridge (leaving others chilled) and on a well-floured surface, roll it to abou a 9-10 inch circle. diameter. Use a circular object to cut into a circle, saving the scraps to roll out another circle.
  • Spread ¼ cup of the cheese mixture onto the dough in a thin layer, leaving a border. Cut dough into 8 triangles, like a pizza and roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent shape.
  • Lower oven temperature to 350 degrees Fahrenheit and place rugelach, seam side down onto a lined baking sheet. Brush with whisked egg and sprinkle each rugelach with sea salt.
  • Bake rugelach for about 18-20 minutes until lightly golden brown.
  • Once done, remove from oven and let cool before enjoying.

Notes

Look for dry ricotta or "basket ricotta" which has less moisture and thicker consistency.
The drier the ricotta, the better so the excess moisture doesn't weigh down the dough.
Have fun with the herbs, other suggestions are finely chopped chives and tarragon.
Baked rugelach will last up to 3 days in the fridge in an airtight container.
To freeze rugelach, bake rugelach and let cool to room temperature then wrap very well in plastic wrap and freeze. When ready to bake, warm in a 300 degree Fahrenheit oven until warmed through.

Nutrition

Calories: 103kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 38mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.4mg

Roasted Carrots with Pomegranate and Pears

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Warm fall flavors are in the air with these roasted carrots with pomegranate. Cinnamon and allspice are whisked together with sweet maple syrup and tangy pomegranate molasses and lathered on top of rainbow carrots and sweet anjou pears. Once caramelized, the roasted carrots and pears are finished with pomegranate seeds and Aleppo pepper.

Rainbow carrots and red anjou pears flavored with pomegranate molasses and maple syrup and are roasted until just caramelized. The carrots and pears are arranged on an oval platter and topped with pomegranate seeds and fresh chopped parsley.

If you love the combination of sweet and savory, tangy and spicy, you will fall in love with these pomegranate roasted carrots and pears. For another wonderful side dish try my classic green bean casserole.

This post is being sponsored by USA Pears showcasing the diversity of pear recipes. Check out some of the other recipes I've done with them, pear fritters with orange glaze and pear crisp with pistachios.

Pomegranate Roasted Pears and Carrots

Colorful rainbow carrots and red anjou pears are tossed with the most delicious glaze, tangy pomegranate molasses, maple syrup for sweetness and warm spices of allspice and cinnamon.

This is the perfect side dish to pair alongside roasted spatchcock chicken or roast turkey with citrus and zaatar for Thanksgiving.

Ingredients

Rainbow Carrots: Carrots come in a variety of colors and the different colors lend to a slight difference in flavor. You can often find rainbow carrots around the fall season and if rainbow carrots are not available, use orange carrots with the stems still attached, which are more flavorful.

Red Anjou Pears: Anjou pears are slightly sweet and are in season at the start of fall in September. There is no need to peel the skin as they roast beautifully, holding onto their shape well.

Pomegranate Molasses: Is reduced and thickened pomegranate juice that is tart and thick like a molasses or honey. Pomegranate molasses is favorite ingredient in Mediterranean cooking and is used in a number of recipes such as drizzled over roasted kabocha squash or in a vinaigrette for tabbouleh salad.

Maple Syrup: Because pomegranate molasses is pretty tart, it goes well with sweet. Maple syrup offers a fall layer of flavor and goes well with the roasted pears, carrots and warm spices. If you don't have maple syrup, substitute honey.

Spices: Cinnamon and allspice are the warm spices in the recipe. Both goes very well with the tart pomegranate molasses and maple syrup, giving lovely fall flavors.

Pomegranate Seeds: Offers a pop of color and added at the end for garnish.

Aleppo Pepper: Another favorite ingredient and use din a number of Mediterranean recipes. Aleppo pepper is slightly sweeter and not as spicy as traditional Italian red pepper. If you don't have Aleppo pepper, use half the amount of Italian red pepper flakes or omit all together if you don't like any spice.

Roasted carrots and pears are seasoned with maple syrup, allspice, cinnamon and pomegranate molasses until caramelized and once roasted are arranged on a wide platter. They are garnished with pomegranate seeds and fresh chopped parsley. Around the platter is whole red anjou pears, a bowl of pomegranate seeds and a bowl of fresh chopped herbs.

How to Make these Roasted Pears and Carrots

  1. Preheat oven to 435 degrees Fahrenheit and place carrots and pears on a parchment lined baking sheet.
  2. Whisk the pomegranate molasses, maple syrup and spices together and pour over pears and carrots, tossing so everything is combined well.
  3. Roast the pears and carrots for 20 minutes until tender and just caramelized.
  4. Arrange carrots and pears on a platter and garnish with pomegranate seeds, fresh parsley, and Aleppo pepper.

A Few Tips and Substitutions

  • If rainbow carrots are not available, use orange carrots.
  • Look for carrots that still have the stems attached, which have more flavor and are sweeter.
  • Cut larger carrots in half lengthwise so everything is about the same size.
  • If maple syrup is not available, use honey.

More great side dishes

re whisked together with sweet maple syrup and tangy pomegranate molasses and lathered on top of rainbow carrots and sweet anjou pears. Once caramelized, the roasted carrots and pears are finished with pomegranate seeds and Aleppo pepper.
Print Recipe
5 from 4 votes

Pomegranate Roasted Pears and Carrots

Warm fall flavors are in the air with these roasted carrots with pomegranate. Cinnamon and allspice are whisked together with sweet maple syrup and tangy pomegranate molasses and lathered on top of rainbow carrots and sweet anjou pears. Once caramelized, the roasted carrots and pears are finished with pomegranate seeds and Aleppo pepper.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, Mediterranean
Keyword: pomegranate roasted carrots
Servings: 4 servings
Calories: 138kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Cut any thicker carrots in half, lengthwise and place carrots and pears onto a lightly oiled baking sheet.
  • In a small bowl, add pomegranate molasses, maple syrup, spices and olive oil and whisk to combine.
  • Pour mixture over pears and carrots and toss to combine, so everything is evenly coated with the marinade.
  • Roast carrots and pears in the oven for 15-20 minutes until just tender and lightly caramelized.
  • Garnish with pomegranate seeds, chopped parsley and Aleppo pepper.

Video

Notes

If rainbow carrots are not available, use orange carrots.
Look for carrots that still have the stems attached, which have more flavor and are sweeter.
Cut larger carrots in half lengthwise so everything is about the same size.
If maple syrup is not available, use honey.

Nutrition

Calories: 138kcal | Carbohydrates: 20g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 304mg | Potassium: 165mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2572IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 0.3mg

Tomato Mascarpone Tart

· 3 Comments

This mascarpone tart is as simple as it gets. Buttery puff pastry is layered with creamy mascarpone cheese, grated Parmesan and slices of sweet heirloom tomatoes. Serve warm or at room temperature for a easy and effortless summer meal.

Colorful slices of heirloom tomatoes are layered on top of cooked puff pastry with a thin layer of mascarpone cheese under the tomatoes. The mascarpone tart is garnished with a few leaves of fresh basil.

Heirloom Tomato Season

There is nothing better than late summer heirloom tomatoes and once the season hits, I bombard the kitchen with the colorful fruits.

I like to let the tomatoes do the talking and make simple recipes such as heirloom tomato galette, heirloom tomato bruschetta with labneh, Summer Fruit Caprese Salad there is nothing better than a classic burrata caprese to really let those tomatoes shine!

Mascarpone Tart

This tomato mascarpone tart was created on a whim and follows the classic and simple flavors of tomatoes.

Puff pastry is rolled out and pre-baked and then smeared with a generous dollop odf tangy mascarpone cheese.

Mascarpone is a thick Italian cheese that is creamy and slightly sweet and acts as the perfect glue between the puff pastry and tomatoes.

Ingredients

  • Puff Pastry: Thawed and rolled out a bit to then the pastry.
  • Mascarpone Cheese: Is a thick Italian cheese with a similar texture to cream cheese. You can find mascarpone cheese with the other cheeses in the grocery store and if you need a substitute, cream cheese or creme fraiche will work.
  • Grated Parmesan: or other grated hard cheese, such as Pecorino or Manchego
  • Heirloom Tomatoes: Have fun with the colors but make sure they are in season.
  • Fresh Herbs: Such as oregano, thyme or basil.
  • Olive Oil: For drizzling on top of the tomatoes.
  • Basil Leaves: A few leaves of basil for garnish.

How to Make Tomato Mascarpone Tart

  1. Preheat oven to 400 degrees Fahrenheit and place the sliced tomatoes on a paper towel lined plate or baking sheet and sprinkle the tomatoes with Kosher salt, to draw out some of the moisture.
  2. On a lightly floured surface, gently roll out the thawed puff pastry, so it stretches on all sides
  3. Place puff pastry onto parchment lined baking sheet (I also like using reusable silpats and with a small paring knife, make a ¼ inch border around the pastry. Then use a fork to poke holes all over the center, this will help the pastry not puff up so much in the center.
  4. Place pastry in the oven and bake for 10 minutes.
  5. Once the pastry is done prebaking, let it cool for a few minutes and spread a thin layer of the mascarpone all over the center of the pastry and sprinkle with grated Parmesan cheese and herbs.
  6. Add a layer of heirloom tomatoes, overlapping as needed and sprinkle with more herbs and drizzle of olive oil.
  7. Place the tart back into the oven and continue baking for another 10-15 minutes, until the pastry is golden brown and tomatoes have reduced.
  8. Once done, garnish with fresh basil and serve.
Slices of yellow and red heirloom tomatoes are layered on top of cooked puff pastry with a spread of mascarpone cheese in between. The mascarpone tart is topped with leaves of fresh basil.

A Few Tips

  • Take the time to salt and dry the tomato slices, this will help prevent any unnecessary sogginess.
  • Pre-baking the puff pastry dough also ensures a dry, crisp and butter bottom.
  • Use any grated cheese that you like such as Pecorino, Manchego, gouda or cheddar.
  • Same goes for the herbs, use any herbs that you enjoy such as thyme, oregano and basil.
  • Serve the mascarpone tart warm or at room temperature.

More tomato recipes

This mascarpone tart is as simple as it gets. Buttery puff pastry is layered with creamy mascarpone cheese, grated Parmesan and slices of sweet heirloom tomatoes. Serve warm or at room temperature for a easy and effortless summer meal.
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5 from 6 votes

Tomato Mascarpone Tart

This mascarpone tart is as simple as it gets. Buttery puff pastry is layered with creamy mascarpone cheese, grated Parmesan and slices of sweet heirloom tomatoes. Serve warm or at room temperature for a easy and effortless summer meal.
Prep Time15 minutes
Cook Time30 minutes
Thawing30 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Brunch, Snack
Cuisine: American
Keyword: mascarpone tart
Servings: 6 servings
Calories: 338kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 400 degrees Fahrenheit and place the sliced tomatoes on a paper towel lined plate or baking sheet and sprinkle the tomatoes with Kosher salt, to draw out some of the moisture.
  • On a lightly floured surface, gently roll out the thawed puff pastry, so it stretches on all sides
  • Place puff pastry onto parchment lined baking sheet (I also like using reusable silpats and with a small paring knife, make a ¼ inch border around the pastry. Then use a fork to poke holes all over the center, this will help the pastry not puff up so much in the center.
  • Place pastry in the oven and bake for 10 minutes.
  • Once the pastry is done prebaking, let it cool for a few minutes and spread a thin layer of the mascarpone all over the center of the pastry and sprinkle with grated Parmesan cheese and herbs.
  • Add a layer of heirloom tomatoes, overlapping as needed and sprinkle with more herbs and drizzle of olive oil.
  • Place the tart back into the oven and continue baking for another 10-15 minutes, until the pastry is golden brown and tomatoes have reduced.
  • Once done, garnish with fresh basil and serve.

Notes

  • Take the time to salt and dry the tomato slices, this will help prevent any unnecessary sogginess.
  • Pre-baking the puff pastry dough also ensures a dry, crisp and butter bottom.
  • Use any grated cheese that you like such as Pecorino, Manchego, gouda or cheddar.
  • Same goes for the herbs, use any herbs that you enjoy such as thyme, oregano and basil.
  • Serve the mascarpone tart warm or at room temperature.

Nutrition

Calories: 338kcal | Carbohydrates: 22g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 382mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 811IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg

 

Summer Fruit Caprese Salad

· 6 Comments

It doesn't get any better or more simple than this sweet summer fruit caprese salad. Full of the seasons best ingredients, including peaches and nectarines, sweet cherry tomatoes, deep red strawberries and topped with creamy mozzarella cheese and fresh basil.

This is the time to use that really good extra virgin olive oil and make these lovely simple ingredients shine!

This colorful summer fruit caprese salad is arranged in a wide bowl and is full of sliced peaches and nectarines, quartered strawberries and sweet orange cherry tomatoes. The caprese salad is topped with roughly torn fresh mozzarella cheese, basil leaves and a good drizzle of extra virgin olive oil and vinegar.

Stone Fruit Caprese Salad

Stone fruit caprese salad is the epitome of summer! Full of sliced nectarines and peaches, sweet cherry tomatoes and juicy strawberries.

The simple caprese is topped with roughly torn fresh mozzarella cheese, leaves of fresh basil and a simple drizzle of aged balsamic. It doesn't get any better, or more simple than this! And may I suggest serving this alongside full of flavor prosciutto pear pizza for a flavorful dinner!

Ingredients

What's so beautiful about any kind of caprese salad, is how easy it is to throw together. And my biggest tip when making any sort of caprese, is to use in season produce, which will give you the best flavor.

  • Nectarines or Peaches: Pit removed and sliced into wedges.
  • Cherry Tomatoes: The small orange cherry tomatoes are incredibly sweet, or use any small cherry tomato.
  • Strawberries: Cut into quarters. If you don't have strawberries, raspberries or blackberries would be fantastic.
  • Fresh Mozzarella or Burrata: Fresh mozzarella is softer and can easily be torn apart. Another option is burrata cheese, which is a ball of mozzarella with soft cream inside. We love using burrata in hearty burrata caprese.
  • Fresh Basil Leaves
  • Aged Balsamic: This is the time to use a really good condensed aged balsamic. Some favorites is this Italian aged balsamic and this Argentinian aged balsamic that is a bit on the sweeter end.
  • Extra Virgin Olive Oil: Because caprese salad is so simple, use a flavorful good quality extra virgin olive oil. Some favorites is this spicy Italian extra virgin olive oil that is perfect as a finishing oil.
  • Flakey Sea Salt: Such uas Fleur de Sel, which has beautiful salt flakes.
This colorful summer fruit caprese salad is arranged in a wide bowl and is full of sliced peaches and nectarines, quartered strawberries and sweet orange cherry tomatoes. The caprese salad is topped with roughly torn fresh mozzarella cheese, basil leaves and a good drizzle of extra virgin olive oil and vinegar.

Putting it all Together

Arrange the sliced fruit in a wide bowl or platter and roughly tear up the fresh mozzarella. Scatter the mozzarella around the fruit.

Gently tear the fresh basil leaves and garnish the salad with the fresh basil. Give everything a good sprinkle of flakey sea salt and a good drizzle of olive oil and aged balsamic.

A Few Tips, Substitutions and Suggestions

  • Because fruit caprese salad is so simple, use the best of summers produce to let the flavors shine!
  • Keep the tomatoes at room temperature for the best flavor.
  • To check the ripeness of peach or nectarine, give the fruit a gently squeeze. If it feels too hard, it's not ripe enough. But if there is a little give, then the fruit is ready.
  • Be generous with the flakey sea salt, tomatoes love it!
  • Have fun with the substitutions, use blackberries or raspberries instead of strawberries or use cherries instead of the peaches.
  • If making the fruit caprese salad ahead of time, arrange fruit and mozzarella on platter but dress with oil and vinegar right before serving.
This summer fruit caprese salad is arranged in a wide bowl and is full of sliced peaches and nectarines, quartered strawberries and sweet orange cherry tomatoes. The caprese salad is topped with fresh mozzarella cheese, basil leaves and a good drizzle of extra virgin olive oil and vinegar.

More Summer Recipe Inspiration

Great Grilling ideas

This colorful summer fruit caprese salad is arranged in a wide bowl and is full of sliced peaches and nectarines, quartered strawberries and sweet orange cherry tomatoes. The caprese salad is topped with roughly torn fresh mozzarella cheese, basil leaves and a good drizzle of extra virgin olive oil and vinegar.
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5 from 9 votes

Summer Fruit Caprese Salad

Summer meals at it's best, this summer fruit caprese salad with peaches and strawberries and topped with fresh mozzarella cheese.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Lunch, Salad, Side Dish
Cuisine: American, Italian
Keyword: stone fruit salad with mozzarella, summer fruit caprese salad
Servings: 2 servings
Calories: 247kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • Arrange peaches, nectarines and tomatoes on a platter or wide bowl.
  • Scatter pieces of roughly torn mozzarella cheese around the fruit and top caprese salad with fresh basil leaves.
  • Season everything with a good pinch of flakey sea salt and drizzle with extra virgin olive oil and balsamic vinegar.
  • Serve immediately.

Notes

  • Because fruit caprese salad is so simple, use the best of summers produce to let the flavors shine!
  • Keep the tomatoes at room temperature for the best flavor.
  • To check the ripeness of peach or nectarine, give the fruit a gently squeeze. if it feels too hard, it's not ripe enough. But if there is a little give, then the fruit is ready.
  • Have fun with the substitutions, use blackberries or raspberries instead of strawberries or use cherries instead of the peaches.
  • If making the fruit caprese salad ahead of time, arrange fruit and mozzarella on platter but dress with oil and vinegar right before serving.

Nutrition

Calories: 247kcal | Carbohydrates: 19g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 383mg | Potassium: 389mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1237IU | Vitamin C: 23mg | Calcium: 301mg | Iron: 1mg

Korean Cucumber Kimchi

· 11 Comments

Fresh Korean cucumber kimchi is a summer staple and the first thing we make as soon as cucumbers are in season. Cucumber kimchi is spicy, salty and crunchy and a perfect side to go with grilled meats or simple white rice.

Prepared cucumber kimchi is packed into glass mason jars. The cucumber kimchi is flavored with Korean red pepper, ginger, garlic, green onion and sesame oil.

Cucumber Kimchi

Cucumber kimchi is a refreshing and crunchy Korean cucumber side dish that is flavored with bold seasonings of sesame oil, fresh green onion and red Korean pepper called gochugaru.

Growing up in Hawaii, I ate my weight in cucumber kimchi! In Hawaii, you'll often find cucumber kimchi being served with plate lunches or close to the poke in markets.

Why You'll Love Cucumber Kimchi

  • Cucumber kimchi is quick to make and can be eaten in as soon as 30 minutes!
  • During the summer when cucumbers are in season is the best time to make cucumber kimchi.
  • Cucumber kimchi stays crunchy and crisp, making it a delicious and refreshing bite with grilled meats.
  • There is so much flavor, including savory, spicy, fresh and slightly sweet.
Ingredients for Korean cucumnber kimchi are layered into a large bowl before adding the cucumbers. Some of the ingredients in the bowl are Korean red pepper, sesame seeds, grated garlic, grated ginger and chopped green onions.

Ingredients

  • Persian Cucumbers: Thin peel Persian cucumbers are or pickling cucumbers are great for cucumber kimchi since they don't' need to be peeled and have less seeds.
  • Kosher Salt: A good amount of salt is sprinkled onto the cucumbers to help draw some of the moisture out.
  • Gochugaru: Is a Korean red pepper that is a necessity when making kimchi. You can find gochugaru in Asian markets and online as well.
  • Rice Flour: A friend who taught me to make cucumber kimchi insisted I add a slurry of rice flour mixed with very hot water. The rice flour slurry helps thicken the mixture slightly.
  • Garlic: A few cloves of fresh garlic, grated or finely chopped.
  • Ginger: A good amount of fresh ginger, about an inch that is peeled and finely chopped or grated.
  • Green Onions: A few green onions, chopped and added to the kimchi mixture. If you don't have green onions, chives will work or very thinly sliced white onion.
  • Sesame Seeds
  • Sesame Oil
  • Fish Sauce: A few dashes of fish sauce gives the kimchi a great savory, umami flavor. If you want to make this vegan, leave the fish sauce out.
  • Rice Vinegar: Just a little bit of rice vinegar offers a touch of acidity and sweetness to the kimchi.

How to Make Cucumber Kimchi

  1. Cut the cucumbers into ½ inch chunks and place in a large bowl. Sprinkle a few tablespoons of Kosher salt onto the cucumbers and let it sit for 30 minutes.
  2. Pour out excess water from the bowl and use paper towels to gently pat the cucumbers dry.
  3. Make a slurry by adding rice flour to very hot water and stir to combine well.
  4. In the same bowl as the cucumbers, add a few tablespoons of gochugaru, fresh garlic and ginger, chopped green onions, sesame seeds, sesame oil, few dashes of fish sauce and rice vinegar.
  5. Add a few tablespoons of the rice flour slurry and stir everything to combine well.
  6. Fill cucumber kimchi into clean glass jars, leaving some space at the top. Place a lid on the jar and leave the cucumber kimchi to sit at room temperature for 30 minutes.
  7. After at least 30 minutes, place kimchi in the refrigerator and enjoy.
Cucumber kimchi is mixed together in a large glass bowl. The cucumbers are chopped into ½ in pieces and mixed with Korean red pepper, fresh green onion, grated garlic, grated ginger and sesame seeds.

Recipe Making Tips

  • Be generous with the flavorings, the cucumbers can handle it!
  • After the cucumbers are salted, you don't need to rinse the cucumbers afterwards. Some recipes say to rinse it, but I find the salt leftover flavors the kimchi nicely.
  • There is no substitute for Korean red pepper, so I suggest seaking some out. You can find gochugaru online easily.
  • Mix the cucumber kimchi with your hands and use gloves so the pepper doesn't stain your hands.
  • To make vegan cucumber kimchi, simply omit the fish sauce, it will still be delicious!

What To Serve with Cucumber Kimchi

You can serve cucumber kimchi with anything you would eat cabbage kimchi with.

Cucumber kimchi is great served with simple white rice. I like to pour some of the kimchi juice onto the rice even more flavor!

Serve cucumber kimchi on a Hawaiian style plate lunch or with slow cooked hoisin pork sliders.

Serve grilled kalbi ribs with rice and cucumber kimchi.

Save some of the kimchi juice and add it to Korean scallion pancakes called pajeon.

Poke Nachos Are always a favorite on Hawaiian menus.

are in season. Cucumber kimchi is spicy, salty and crunchy and a perfect side to go with grilled meats or simple white rice. Pack cucumber kimchi into glass jars.

are in season. Cucumber kimchi is spicy, salty and crunchy and a perfect side to go with grilled meats or simple white rice. Pack cucumber kimchi into glass jars.
Print Recipe
5 from 9 votes

Korean Cucumber Kimchi

Fresh Korean cucumber kimchi is a summer staple and the first thing we make as soon as cucumbers are in season. Cucumber kimchi is spicy, salty and crunchy and a perfect side to go with grilled meats or simple white rice.
Prep Time30 minutes
Resting Time30 minutes
Total Time1 hour
Course: Side Dish, Snack
Cuisine: Asian, Korean
Keyword: cucumber kimchi recipe, Korean cucumber kimchi
Servings: 3 cups
Calories: 164kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Place chopped cucumbers into a large bowl and sprinkle with Kosher salt. Give the cucumbers a toss so the salt is evenly coated and let it sit for 30 minutes.
  • Pour out excess water from the bowl and use paper towels to gently pat the cucumbers dry.
  • Meanwhile, make a rice flour slurry by adding rice flour to very hot water and stir to combine well.
  • In the same bowl as the cucumbers, add the rest of the kimchi ingredients, the gochugaru, fresh garlic and ginger, chopped green onions, sesame seeds, sesame oil, few dashes of fish sauce and rice vinegar.
  • Add 2 tablespoons of the rice flour slurry and stir everything together to combine well.
  • Once mixed well, fill cucumber kimchi into clean glass jars, leaving some space at the top. Place a lid on the jar and leave the cucumber kimchi to sit at room temperature for 30 minutes.
  • After at least 30 minutes, place kimchi in the refrigerator and enjoy.

Video

Notes

Use Persian cucumbers or another thin peel cucumber, which have less seeds. 
Mix the cucumber kimchi well with your hands, but use gloves so you don't' stain your hands with the pepper. 
Cucumber kimchi can be eaten the same day adn can last in the fridge for up to a week.

Nutrition

Calories: 164kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 2622mg | Potassium: 428mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2631IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 4mg

Stuffed Challah French Toast

· 11 Comments

Stuffed challah French toast is the epitome of a perfect sweet brunch recipe! Stuffed with sweet banana and dunked in the most flavorful custard, with warm cinnamon and a touch of vanilla.

Stuffed challah French toast is stuffed with mashed banana and drizzled with a warm raspberry maple syrup. Served with a cup of coffee or tea.

Challah French Toast

There is no brunch item that I don't enjoy. A few favorites are chilaquiles, shakshuka, gooey cinnamon rolls and stuffed challah French toast are always at the top of the list!

But this challah French toast isn't any ordinary French toast. Thick slices of challah bread are stuffed with sweet mashed banana and coated in the most flavorful custard.

The stuffed challah French toast is then pan fried in butter (the only way!) and drizzled with a warm berry infused maple syrup.

Ingredients

  • Challah: A classic, plan challah is perfect for this recipe, either store bought or homemade. if you want to kick it up even more, this brown sugar cinnamon swirl challah would be fantastic too!
  • Banana: This is the time to use that overly ripe banana.
  • Milk: Either regular milk or dairy free milk can be used for the custard.
  • Eggs: 2 whole eggs.
  • Vanilla Paste: A touch of vanilla paste gives the custard a rich vanilla flavor.
  • Cinnamon and Nutmeg: About half a teaspoons worth to give the custard warm notes.
  • Butter: Unsalted butter for frying the French toast. Butter is always a must!
  • Maple Syrup: To drizzle over the French toast. You can also steep a cinnamon stick for added flavor.
  • Berries: Any berry will do and either frozen or fresh and added to the warm maple syrup.
Challah French toast is pan fried to golden brown and served with a warm raspberry maple syrup that has been poured over the French toast.

How to Make Stuffed French Toast

  1. Cut challah into thick slices and cut a slit into the bread, creating a pocket.
  2. Stuff challah with a spoonful of the mashed banana, bit don't overfill too much.
  3. Make the custard. To a wide bowl, add eggs, milk, cinnamon and nutmeg and a splash of vanilla paste, Whisk well until incorporated.
  4. Heat a wide skillet over medium heat and melt butter. While butter melts, make the French toast.
  5. Dip the challah in the custard on all sides, turning a few times. Drip off any excess and place challah in the hot butter.
  6. Cool French toast until golden brown on the first side, then flip over and cook for another 2-3 minutes until golden brown on both sides.
  7. Make the berry syrup by adding maple syrup and berries to a small pot. Heat syrup over low-medium heat until warmed through and berries are very soft.
  8. To serve, plate challah French toast on a plate and spoon berry syrup over.

Twists, Tips and Substitutions

  • Use a flavored challah such as brown sugar cinnamon challah or pumpkin challah.
  • Season the mashed banana with. atouch of cinnamon too.
  • Make the French toast into a French toast casserole, similar to this baked eggnog French toast. Lay the French toast in a casserole dish and pour custard over and bake.
  • Use any kind of berries for the maple syrup, such as blueberries and strawberries.
Stuffed challah French toast is the epitome of a perfect sweet brunch recipe! Stuffed with sweet banana and dunked in the most flavorful custard, with warm cinnamon and a touch of vanilla.
Print Recipe
5 from 11 votes

Stuffed Challah French Toast

Stuffed challah French toast is the epitome of a perfect sweet brunch recipe! Stuffed with sweet banana and dunked in the most flavorful custard, with warm cinnamon and a touch of vanilla.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Cuisine: American, Jewish
Keyword: banana Frenc toast, challah French toast, stuffed French toast
Servings: 4 servings
Calories: 214kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Challah French Toast

  • 4 thick slices challah bread
  • 1 banana over ripe and mashed well
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla paste
  • 1 tablespoon brown sugar
  • 2 eggs
  • ½ cup milk regular or non-dairy milk
  • 1-2 tablespoons unsalted butter

Berry Syrup

US Customary - Metric

Instructions

  • Cut challah into thick slices and cut a slit into the bread, creating a pocket.
  • Stuff challah with a spoonful of the mashed banana, bit don't overfill too much.
  • Make the custard. To a wide bowl, add eggs, milk, cinnamon and nutmeg and a splash of vanilla paste, Whisk well until incorporated.
  • Heat a wide skillet over medium heat and melt butter. While butter melts, make the French toast.
  • Dip the challah in the custard on all sides, turning a few times. Drip off any excess and place challah in the hot butter.
  • Cook French toast until golden brown on the first side, then flip over and cook for another 2-3 minutes until golden brown on both sides.
  • Make the berry syrup by adding maple syrup and berries to a small pot. Heat syrup over low-medium heat until warmed through and berries are very soft.
  • To serve, plate challah French toast on a plate and spoon berry syrup over.

Notes

Substitute brioche if challah is not available. 
For the custard, use any milk available, such as almond milk or pat milk for a dairy free option. 
 

Nutrition

Calories: 214kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 52mg | Potassium: 199mg | Fiber: 1g | Sugar: 30g | Vitamin A: 264IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 1mg

This post was originally published back in October 2012 and updated August, 2022 with added nutritional information, updated photos and retested recipe.

The Best Julia Child Recipes

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Happy Birthday Julia Child!

Julia Child's birthday is on August 15th and every year I like to make a different Julia Child recipe to celebrate. Over the years, I have learned some of the best cooking techniques including whipping egg whites for a mile high souffle and creating the most luxurious and rich red wine sauce for beef bourguignon.

In honor of her birthday celebration, here is a list of some of the the best Julia Child recipes!

What would you like to make to celebrate?

The Best Julia Child Recipes

Julia Child's Salad Nicoise

Julia Child Salad Nicoise recipe is filled with the classic components, including olives, capers, and fresh vegetables all tossed with a simple vinaigrette.

Julia Child's Ratatouille

Julia Child’s classic ratatouille recipe is the perfect recipe to with peak summers produce. Ratatouille is a colorful and robust vegetable stew with layers of tomatoes, zucchini and eggplant and finished with fresh herbs and garlic.

Julia Child's Cheese Souffle

Julia Child's cheese souffle is the epitome of a French cuisine. The gruyere cheese souffle is tall and light as can be, thanks to Julia's step by step instructions.

Julia Child's Boeuf Bourguignon

Julia Child’s beef bourguignon recipe is a rich beef stew with a reduced red wine sauce and and buttery herbed mushrooms and pearl onions.

Julia Child's Coq Au Vin Recipe

Julia Child’s Coq Au Vin recipe showcases stewed chicken in a rich and buttery red wine sauce with sauteed mushrooms and pearl onions.

Julia Child's Mussels Mariniere

Julia Child’s classic recipe for mussels mariniere couldn’t be any easier. Steamed mussels are tossed with shallots, butter and fresh herbs, creating a fantastic dipping sauce.

Julia's Chicken with Herbes de Provence

Julia Child's chicken with herbes de Provence, also called Poulet Saute aux Herbes de Provence, is sauteed chicken that is basted in a rich hollandaise sauce that is seasoned with herbes de provence.

Julia Child's Sole Meuniere

The unforgettable and classic recipe for Julia Child Sole Meuniere, simply made with lightly breaded fillets of sole that is served with a lemony caper butter sauce.

Julia Child's Lobster Thermidor Recipe

Julia Child’s Lobster Thermidor recipe is a feat to make but worth the labor at least once in a lifetime. Lobster thermidor is a creamy and decadent lobster dish that is flavored with white wine, mushrooms and splash of cognac.

Photo Credit: thiswifecooks.com

Julia Child’s Cream of Spinach Soup

Julia describes this cream of spinach soup as "a lovely soup, and perfect for an important dinner.” 

Julia Child's Scallops Gratineed

Leave it to Julia Child to pair cheese with fish and turn it into something extravagant. Julia Child’s scallops gratineed is an elegant dish of gratineed scallops with shallots, white wine and broiled Gruyere cheese. You'll want to grab the crusty bread for this one, because the sauce is amazing!

Julia Child's Vichysoisse

Julia Child's vichyssoise is a simple and classic soup with leeks and potatoes. The soup is blended to incredibly smooth and chilled, making this a perfect recipe to make during the summer.

Photo Credit: www.christinascucina.com

French Onion Soup ~ the way Julia made it, sort of...

Julia Child's recipe for French onion soup with sweet caramelized onions and topped with copious amounts of shredded Gruyere.

Photo Credit: noshingwiththenolands.com

Julia Child's Charlotte Chantilly, Aux Framboises Noshing With the Nolands

This is a bright and sunny dessert that is light as a cloud. Homemade lady fingers are layered with light and creamy chantilly and fresh raspberries. Perfect for a summer day!! 

Photo Credit: ramshacklepantry.com

Garlic Soup - Julia Childs Aigo Bouido Recipe

This garlic soup is very hardy, comforting, and delicious. Also called, Aigo Bouido which translates to "boiled water", Julia Child's garlic soup is flavored with copious amounts of fresh garlic and herbs.

Photo Credit: noshingwiththenolands.com

Julia Child's Reine De Saba or Queen of Sheba Cake for JC 100

Julia Child’s Reine De Saba or Queen of Sheba Cake is so good you will never make another chocolate cake again. Amazing!!

Honey Harissa Cauliflower

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This harissa cauliflower is for the spice lovers! A flavorful honey harissa mixture is coated onto cauliflower and then roasted until perfectly caramelized. The harissa roasted cauliflower is served on top of creamy harissa tahini and finished with a bright cilantro vinaigrette. If you are looking for a flavor explosion of a recipe, this is the one to make!

Honey harissa roasted cauliflower is layered on top of creamy harissa tahini and finished with a bright cilantro vinaigrette and sweet pomegranate seeds.

Why you'll Love this Harissa Roasted Cauliflower

This may be one of the most delicious recipes I have created lately! And let me tell you, this one is for the spice lovers!

Cauliflower florets are roasted with a flavorful mixture of spicy harissa paste, honey and a touch of warm spices and roasted until tender and caramelized.

The harissa tahini is a play off of my tahini sauce with a touch of harissa added to the mix.

The spicy harissa tahini sauce is smooth, creamy, savory with a perfect hint of spice and would be fantastic served drizzled on top of chicken shawarma kabobs or served with a Mediterranean falafel bowl.

Ingredients

  • Cauliflower: Cut into ½ inch florets.
  • Harissa Paste: A spicy pepper paste with North African origins. Harissa can often be found in grocery stores and online. and my personal favorite is made by Mina. If you don't like spicy, try the mild harissa paste which has the same great flavor but no heat.
  • Honey: Mixed with the harissa for a sweet and spicy flavor combination.
  • Spices: Turmeric and cumin for color and warmth are mixed in with the harissa and honey mixture that goes on the cauliflower.
  • Cilantro: For the cilantro vinaigrette. If you don't like cilantro, substitute fresh mint or basil.
  • Shallot: Blended into the vinaigrette. If you don't have shallot, a small chunk of red onion is a great substitute.
  • Garlic: Added to both the vinaigrette and harissa tahini.
  • Apple Cider Vinegar: Just a touch is added for acidity to the cilantro vinaigrette. Lemon juice is another great option.
  • Olive Oil: Used for the roasted harissa cauliflower, the vinaigrette and a touch in the tahini. If you are looking to try a new olive oil, I am really loving this organic olive oil.
  • Tahini: Is a sesame paste that can easily be found in most grocery stores, usually by the nut butters.
Honey harissa roasted cauliflower is layered on top of creamy harissa tahini and finished with a bright cilantro vinaigrette and sweet pomegranate seeds.

What to Use if you Don't have Harissa

If you don't have harissa, you could substitute sriracha or other chili paste. Another option is to blend roasted red peppers and add a bit of cumin to achieve a similar flavor.

Gochujang is a Korean chili paste that would be delicious as well.

Putting the Recipe Together

  1. Make the harissa roasted cauliflower. Mix the harissa, honey and spices together and toss with cauliflower florets. Roast the harissa cauliflower at 425 degrees Fahrenheit for 30 minutes until cauliflower is caramelized.
  2. While the cauliflower is roasting, make the cilantro vinaigrette and harissa tahini.
  3. For the cilantro vinaigrette, add the cilantro, shallot, garlic, olive oil and vinegar to a food processor and blend until well incorporated. Pour into a container or bowl and set aside.
  4. Make the harissa tahini. To a food processor, add the tahini, harissa, warm water, olive oil, garlic and salt and blend until smooth. Add more water to thin out consistency, if necessary. Tahini should be thick and pourable.
  5. Assemble everything. On a platter, spread a thin layer of harissa tahini and top with harissa cauliflower. Drizzle the cilantro vinaigrette around the cauliflower and garnish with pomegranate seeds and cilantro leaves.
Honey harissa roasted cauliflower is layered on top of creamy harissa tahini and finished with a bright cilantro vinaigrette and sweet pomegranate seeds.
Print Recipe
5 from 4 votes

Honey Harissa Cauliflower

Honey harissa roasted cauliflower is layered on top of creamy harissa tahini and finished with a bright cilantro vinaigrette.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Mezze, Side Dish
Cuisine: Mediterranean
Keyword: harissa cauliflower, harissa roasted cauliflower
Servings: 4 servings
Calories: 508kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Harissa Cauliflower

Harissa Tahini

Cilantro Vinaigrette

Garnish

US Customary - Metric

Instructions

  • Preheat oven to 425 degrees Fahrenheit and place cauliflower florets on a parchment lined baking sheet.
  • In a bowl, whisk the harissa paste, honey, cumin, turmeric and Kosher salt together until well combined and pour mixture over cauliflower.
  • Toss cauliflower with the harissa mixture so it's evenly coated on all sides, then spread the cauliflower out evenly onto the baking sheet.
  • Bake cauliflower for 30-35 minutes until tender and lightly caramelized.
  • Make the harissa tahini by adding all of the ingredient to a food processor and blend until smooth. Add more water to thin out consistency, if necessary and set aside.
  • For the cilantro vinaigrette, add all of the ingredients to a food processor and blend until well combined. Add more olive oil to thin out consistency if needed.
  • Assemble by spreading a layer of harissa tahini ona. platter and topping with roasted harissa cauliflower and drizzling with cilantro vinaigrette. Garnish with an extra drizzle of honey, olive oil, pomegranate seeds and fresh cilantro leaves.

Video

Notes

All components can be made ahead of time, up to 3 days in advance. 
If you don't like spice, substitute mild harissa. 

Nutrition

Calories: 508kcal | Carbohydrates: 27g | Protein: 9g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Sodium: 986mg | Potassium: 682mg | Fiber: 5g | Sugar: 14g | Vitamin A: 261IU | Vitamin C: 76mg | Calcium: 88mg | Iron: 3mg

Hoisin Pulled Pork Sliders on Hawaiian Rolls

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Channeling the flavors of the islands with these pulled pork sliders on Hawaiian rolls. Hoisin pork is slow cooked for hours until fall apart and incredibly tender and then layered on top of sweet Hawaiian rolls with sharp kimchi. Add an extra drizzle of sriracha for a bit more of a kick is highly encouraged.

Hoisin pork is slow cooked for hours until fall apart and incredibly tender and then layered on top of sweet Hawaiian rolls with sharp kimchi. And an extra drizzle of sriracha for a bit more of a kick is highly encouraged.

Hawaiian Pulled Pork

When you go to Hawaii, pulled pork is traditionally done as kalua pig, and cooked in an "imu", where the pig is cooked underground for hours, allowing amazing smokey flavor to penetrate and moisten the meat.

You've probably seen this done if you have ever been to a luau and it is definitely something to see in your lifetime!

However, because I don't have the means to bury a boar underground at this humble facility, (though, wouldn't that be a fun backyard project?), my trusty slow cooker will suffice and will give you amazing fall apart meat.

Hoisin Pulled Pork

Hoisin sauce is a flavorful sweet and savory Asian condiment that is used in many local Hawaiian recipes. The sauce is thick with a bit of sweetness and works great as a glaze on cooked meats and especially when slow cooked with a robust pork shoulder.

A few pours of hoisin sauce is mixed with honey, sesame oil, fresh ginger and a bit of ketchup for body. The flavorful sauce is added to the slow cooker with the pork shoulder and everything slow cooks for hours until the meat easily falls apart and is incredibly tender.

Hoisin pork is slow cooked for hours until fall apart and incredibly tender and then layered on top of sweet Hawaiian rolls with sharp kimchi. And an extra drizzle of sriracha for a bit more of a kick is highly encouraged.

Make Pulled Pork Sliders on Hawaiian Rolls

Once the pork is shredded, layer a heaping pile of shredded hoisin pork onto sweet Hawaiian rolls with kimchi.

The sweet savory pork works so well with the sharp and funky crunch that kimchi offers. Add another drizzle of sriracha and chopped green onions to finish.

Hoisin Pulled Pork Ingredients

  • Pork Shoulder: Also called a pork butt, about 3-4 pounds.
  • Hoisin Sauce: Easily found in most grocery stores with other condiments. A fantastic addition to grilled meats such as ribs or drizzled on top of chicken pho to add another depth of flavor.
  • Shoyu: A Japanese style of soy sauce that is a bit more sweeter and mild than other soy sauce. Aloha Shoyu is a popular brand used in Hawaii.Ketchup
  • Honey: Adds a bit more sweetness and caramelization to the meat.
  • Fresh Ginger: Peeled and grated right into the marinade. I like using a microplane to grate the ginger into the sauce.
  • Fresh Garlic: A few cloves finely grated and added to the sauce. I also like using a microplane to grate in the garlic.
  • Sesame Oil: If you can find toasted sesame oil, that gives great flavor!
  • Chinese Five Spice Powder: Is a single spice with notes of allspice and cinnamon and adds warmth and depth to the sauce.
  • Hawaiian Sweet Rolls: Soft and pillowy and found in most grocery stores with the other bread. Hawaiian sweet rolls are a classic addition and the slight sweetness works so well with the hoisin pork and sharp kimchi.
  • Cabbage Kimchi: Store bought or homemade and roughly chopped. Layer a heaping spoonful on top of the shredded pork and sandwich Hawaiian rolls together.
  • Sriracha: Optional and if you like a bit more spice like I do, add a drizzle of sriracha before sandwiching the slider.
Hoisin pork is slow cooked for hours until fall apart and incredibly tender and then layered on top of sweet Hawaiian rolls with sharp kimchi. And an extra drizzle of sriracha for a bit more of a kick is highly encouraged.

Serve Pulled Pork Sliders with These Additions:

Print Recipe
5 from 10 votes

Hoisin Pulled Pork Sliders on Hawaiian Rolls

Hoisin pork is slow cooked for hours until fall apart and incredibly tender and then layered on top of sweet Hawaiian rolls with sharp kimchi. And an extra drizzle of sriracha for a bit more of a kick is highly encouraged.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Keyword: pulled pork sliders on Hawaiian rolls, slwo cooker hoisin pulled pork
Servings: 8 servings
Calories: 308kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Slow Cooker Hoisin Pork Marinade

Sliders

  • 8 Hawaiian sweet rolls mini or regular size
  • Kimchi
  • Sriracha for garnish
  • Green onions chopped for garnish
US Customary - Metric

Instructions

  • Dry the pork shoulder with paper towels and place in the slow cooker.
  • Mix marinade ingredients together and pour over pork.
  • Cook on low for 6-8 hours or on high for 5-6 hours or until pork is incredibly tender and falls apart easily.
  • When pork is done, remove from slow cooker and shred with 2 forks.
  • Reserve leftover sauce and put shredded meat back in the sauce so it can soak it all up.
  • To assemble, layer a heaping spoonful of shredded pork onto half of the Hawaiian roll and top with kimchi, a drizzle of sriracha and chopped green onions. Place the top of the Hawaiian roll on to form a slider and serve.

Notes

To add extra caramelization to the pork, add shredded pork to a skillet  and cook on high heat to add a bit more of a crust to the meat. 
Pulled pork works great to make ahead up to 3 days in advance. 
Pulled pork can also be frozen easily. To reheat, add to a skillet with a bit of water or stock and cook until warmed through. 

Nutrition

Calories: 308kcal | Carbohydrates: 28g | Protein: 25g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 812mg | Potassium: 465mg | Fiber: 1g | Sugar: 14g | Vitamin A: 334IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

Poke Nachos

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Poke nachos is a fun twist of cultural fusion. Seasoned ahi poke is generously topped onto baked wonton chips and garnished with all the fun toppings, including Japanese mayo, spicy sriracha, savory furikake and creamy avocado to bring it all together.

Poke nachos is a fun twist of cultural flavors. Seasoned Ahi poke is layered onto of baked wonton chips and garnished with a drizzle of sriracha, Japanese mayo, cubed avocado, fresh cilantro leaves and thinly sliced jalapeno.

Ahi Poke Nachos

Growing up in Hawaii, I ate my weight in poke. The first thing I go when I go back home, is run to the seafood department of any grocery store and order all the different kinds of poke.

You'll often find shoyu poke, which is ahi (tuna) that is seasoned with shoyu (Japanese soy sauce), sesame oil and seaweed.

Ahi poke nachos is a fun cultural fusion recipe that you would find in some restaurants in Hawaii and is easy enough to make at home and perfect to make for a fun party appetizer!

Shoyu poke is topped onto baked wonton chips (taro chips would be fantastic too!) and garnished with all sorts of flavorful toppings, including creamy avocado, drizzles of sriracha and Japanese mayo, sesame seeds for crunch and fresh jalapeno for a bit of a kick.

Poke nachos is a fun twist of cultural flavors. Seasoned Ahi poke is layered onto of baked wonton chips and garnished with a drizzle of sriracha, Japanese mayo, cubed avocado, fresh cilantro leaves and thinly sliced jalapeno.

Ingredients for Tuna Poke Nachos

There are a good amount of ingredients for poke nachos, but once you make the poke, the toppings are easy.

  • Wonton Wrappers: Often found in Asian and international stores and most mainland stores too, wonton wrappers are cut into triangles and seasoned with furikake, which are then baked until crisp.
  • Furikake: A rice seasoning that often has sesame seeds and nori mixed in, though there are all sorts of different flavor variations. I love using furikake to season rice and popcorn and when making seared furikake ahi.
  • Ahi (raw tuna): Yellowfin tuna that has been immediately frozen is safe to eat. Look for good quality tuna that does not have any added dyes.
  • Shoyu: A Japanese style of soy sauce that is a bit sweeter and mild than other soy sauce. Aloha Shoyu is a popular brand used in Hawaii.
  • Sesame Oil: If you can find toasted sesame oil, that gives great flavor!
  • Sesame Seeds: Black or white sesame seeds, added for texture, flavor and crunch.
  • Ogo Seaweed: This is the brand used in this recipe. It’s chopped and dried and re-hydrates as the poke sits.
  • Hawaiian Salt: Highly recommend always having Hawaiian salt on hand. The grains are coarse and a little goes a long way. You can use Hawaiian salt on poke or when making kalua pork and lomi salmon.
  • Sriracha: A flavorful hot sauce that is mild-spicy. If you prefer more mild, omit or mix some sriaracha with the mayo to mellow out the heat a bit.
  • Kewpie Mayo: A thick Japanese style mayonnaise that has tons of savory, rich flavor. Kewpie mayo is drizzled on top as a garnish, but mixed in with sriracha would be a delicious addition as well.
  • Jalapeño: Sliced paper thin and added as a garnish for added heat.
  • Cilantro: A few leaves added for garnish. If you don't like cilantro, omit and garnish with chopped green onion.

Wonton Chips

The base of poke nachos is wonton chips, which are very easy to make. There are 2 ways to make wonton chips.

  1. Baked Wonton Chips. Cut wonton wrappers into triangles (if using a square shape) and lay wrappers onto an oiled baking sheet. Lightly spray the wonton wrappers with avocado oil and evenly season with furikake or sesame seeds. Bake wonton wrappers at 400 degrees Fahrenheit for 5-7 minutes until lightly golden and crisp.
  2. Fried Wonton Chips. Pour a few inches of vegetable oil into a pot and heat oil to 360 degrees Fahrenheit. Cut wontons into triangles and places 3-4 at a time into the hot oil and fry until crisp. Continue frying in batches and then place the freshly fried wonton chips on a wire rack to drain excess oil. Season with furikake seasoning as soon as they are fried.
Poke nachos is a fun twist of cultural flavors. Seasoned Ahi poke is layered onto of baked wonton chips and garnished with a drizzle of sriracha, Japanese mayo, cubed avocado, fresh cilantro leaves and thinly sliced jalapeno.

What to Serve with Poke Nachos

Poke nachos is a fun twist of cultural flavors. Seasoned Ahi poke is layered onto of baked wonton chips and garnished with a drizzle of sriracha, Japanese mayo, cubed avocado, fresh cilantro leaves and thinly sliced jalapeno.
Print Recipe
5 from 4 votes

Poke Nachos

Poke nachos is a fun twist of cultural flavors. Ahi poke is layered onto wonton chips with sriracha and Japanese mayo and avocado.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: Asian, Hawaiian
Keyword: ahi poke nachos, poke nachos
Servings: 4 servings
Calories: 352kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Shoyu Poke

Toppings and Layers

US Customary - Metric

Instructions

  • Make the poke. Mix all of the poke ingredients together and chill while you prepare the rest of the recipe.
  • Bake the wonton chips. Preheat oven to 400 degrees Fahrenheit and place cut wonton wrappers onto a parchment lined baking sheet. Lightly spray with oil and generously season with furikake seasoning.
  • Bake wontons wrappers for 6-8 minutes until crisp and lightly golden brown.
  • Layer the poke nachos. Place wonton chips onto a platter and evenly spoon poke on top of the wonton chips.
  • Garnish poke with a drizzle of sriracha and kewpie mayo, diced avocado, sliced jalapeno, green onions, cilantro, sesame seeds and more furikake.

Video

Notes

Poke lasts in the fridge for up to 2 days and is best enjoyed fresh. 
To make poke nachos ahead of time, bake the wontons but keep seperate until you are ready to serve with the poke.
I would not recommend freezing poke after it has been seasoned.

Nutrition

Calories: 352kcal | Carbohydrates: 18g | Protein: 31g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 1193mg | Potassium: 644mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2960IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 3mg

Loaded Hummus

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Grab the pita bread because this loaded hummus is a true showstopper of flavors! Creamy homemade hummus is generously garnished with all the fresh and flavorful toppings including chopped salad, creamy feta cheese, olive oil and bold spices. For another wonderful dip, try my Bread Dipping Oil with Fresh Herbs.

This loaded hummus is generously garnished with all the toppings including chopped salad, crumbled feta cheese, toasted pine nuts, olive oil, olives and bold spices.

I made a double batch of this loaded hummus a few weeks ago for a friends party and everyone loved it!

When it comes to hummus, I have a base recipe I have been using for years with a few tweaks here and there.

The Best Loaded Hummus

This loaded hummus is topped with all the fresh toppings, including my crunchy flavor packed Israeli chopped salad, toasted pine nuts, crumbled feta cheese, chopped olives, fresh herbs and bold spices. For a fiery addition, you can also add a drizzle of fresh and spicy zhoug sauce.

Once you make the hummus, have fun with all the toppings! You can also make this into a spin on traditional hummus, roasted beet hummus or avocado hummus which will be your go to favorite with all the same toppings that would be absolutely gorgeous!

Tips for a Creamy Hummus

  1. Use canned beans but add them to a pot of boiling water for 20 minutes to soften the beans even more.
  2. Take the time to remove the outside chickpea peel, I promise this ensures a smooth hummus.
  3. Add a few ice cubes while mixing the hummus in a food processor. The ice makes the tahini ordered from amazon in the hummus so incredibly smooth.
This loaded hummus is generously garnished with all the toppings including chopped salad, crumbled feta cheese, toasted pine nuts, olive oil, olives and bold spices.

Hummus Dip Ingredients

Make Ahead Tips

  • Hummus can easily be made ahead up to a week in advance.
  • Add the fresh toppings the same day you're planning to serve.
  • To make the loaded hummus ahead of time, keep the toppings and hummus seperate until you're ready to garnish and serve.
  • The fresh herbs and chopped salad are the most delicate toppings in this recipe, so keep seperate until the day you're plating and serving.

What to Dip in (and serve with)Hummus

The best part of hummus is what to dip into it! Here are a few favorites.

More Mediterranean favorites

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5 from 4 votes

Loaded Hummus

This loaded hummus is generously garnished with all the toppings including chopped salad, crumbled feta cheese, toasted pine nuts, olive oil, olives and bold spices.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Mezze
Cuisine: Mediterranean, Middle Eastern
Keyword: loaded hummus
Servings: 6 servings
Calories: 292kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Hummus

Toppings

US Customary - Metric

Instructions

  • If you have the time, add chickpeas to a pot of boiling water and boil for 20 minutes to soften the chickpeas even further.
  • Drain and rinse chickpeas and remove the outer chickpea peel.
  • To a food processor, add the chickpeas, tahini paste, garlic, lemon juice, cumin and salt and blend together.
  • Add ice cold water a little bit at a time until desired consistency. You may use less than ¼ cup.
  • Blend until smooth and taste for seasoning.
  • Spread hummus onto a wide bowl and use the back of a spoon to create a well in the center.
  • Top hummus with all the toppings, chopped salad, crumbled feta cheese, toasted pine nuts, a good drizzle of olive oil, sprinkle of sumac and fresh mint.

Notes

Hummus can easily be made ahead up to a week in advance.
Add the fresh toppings the same day you're planning to serve.
To make the loaded hummus ahead of time, keep the toppings and hummus seperate until you're ready to garnish and serve.
The fresh herbs and chopped salad are the most delicate toppings in this recipe, so keep seperate until the day you're plating and serving.

Nutrition

Calories: 292kcal | Carbohydrates: 14g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 714mg | Potassium: 207mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 144IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 3mg

Heirloom Tomato Bruschetta with Labneh

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This heirloom tomato bruschetta has a bit of a Middle Eastern twist. Colorful heirloom tomatoes are tossed with balsamic, Aleppo pepper and fresh mint and generously topped onto crostini that is spread with creamy labneh cheese. The combination of sweet tomatoes, fresh mint and tangy labneh cheese works so well! I made this recipe for my first TV appearance During my first cookbook tour.

This heirloom tomato bruschetta has a bit of a Middle Eastern twist. Colorful heirloom tomatoes are tossed with balsamic, Aleppo pepper and fresh mint and generously topped onto crostini that is spread with creamy labneh cheese.

Heirloom Tomato Bruschetta

Coming right from my cookbook, The Weeknight Mediterranean Kitchen, is one of my favorite tomato recipes from the book, heirloom tomato bruschetta

This is an easy recipe, made in nearly 10 minutes with a bit of a Middle Eastern twist compared to it's Italian version.

Colorful heirloom tomatoes are chopped and tossed with olive oil, balsamic and fresh mint.

Toasted crostini is spread with a generous layer of tangy labneh cheese and then topped with the fresh tomato mixture.

The combination of juicy tomatoes, fruity olive oil and tangy labneh cheese is out of this world!

Labneh Cheese

Labneh cheese is a strained yogurt cheese that is very popular in Mediterranean cuisine. It is one of my favorite ingredients and I use it in both sweet and savory recipes, such as beet chips with labneh and charred peaches with honey labneh.

Labneh is incredibly creamy, thick and slightly tangy.

Labneh is harder to find in traditional grocery stores and most often found in specialty Mediterranean stores.

Ingredients

  • Heirloom Tomatoes: Use a variety of colors and chop tomatoes into ¼ inch dice.
  • Olive Oil: A nice fruity or peppery olive oil works well since this is an uncooked dish, we want the olive oil to shine!
  • Aged Balsamic: A thicker and sweeter balsamic works well with the heirloom tomatoes. If you have a more sharp and acidic balsamic, add a teaspoon of honey to counter the sharpness.
  • Fresh Mint: Both used in the bruschetta and a few leaves for garnish.
  • Aleppo Pepper: A bit softer than traditional Italian red pepper flakes.
  • Labneh Cheese: The creamy labneh cheese paired with the fresh tomatoes works so well. If you can't find labneh cheese, a thick Greek yogurt would work.
  • Crostini: Cut 1-inch slices from a baguette and toast until dried and lightly golden.
This heirloom tomato bruschetta has a bit of a Middle Eastern twist. Colorful heirloom tomatoes are tossed with balsamic, Aleppo pepper and fresh mint and generously topped onto crostini that is spread with creamy labneh cheese.

More Heirloom Tomato Recipes

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5 from 3 votes

Heirloom Tomato Bruschetta with Labneh

This heirloom tomato bruschetta has a bit of a Middle Eastern twist. Colorful heirloom tomatoes are tossed with balsamic, Aleppo pepper and fresh mint and generously topped onto crostini that is spread with creamy labneh cheese.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Mezze, Snack
Cuisine: Italian, Mediterranean, Middle Eastern
Keyword: heirloom tomato bruschetta
Servings: 8 crostini
Calories: 144kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a bowl, combine the chopped tomatoes, grated garlic, mint, olive oil, vinegar and spices and toss well to combine.
  • Spread about 1-2 tablespoons of labneh onto each baguette slice.
  • Top each crostini with a heaping tablespoon of bruschetta.
  • Garnish bruschetta with an extra drizzle of olive oil, fresh mint leaves and Aleppo pepper.

Notes

Tomato mixture can be made up to a day in advance. If making ahead, do not salt tomatoes until before serving. 
For best tasting tomatoes, store fresh tomatoes on the counter at room temperature. 
A good substitute for labneh cheese is thick full-fat greek yogurt.

Nutrition

Calories: 144kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 359mg | Potassium: 205mg | Fiber: 1g | Sugar: 4g | Vitamin A: 482IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 1mg

Greek Tomato Fritters

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Greek tomato fritters are savory pancakes that are full of sweet tomatoes, fresh mint, dill and creamy feta cheese. The tomato fritters is fried until perfectly golden brown on both sides and served with a bright and lemony yogurt dill sauce.

Greek tomato fritters are savory pancakes that are full of sweet tomatoes, fresh mint, dill and creamy feta cheese. The tomato fritters is fried until perfectly golden brown on both sides and served with a bright and lemony yogurt dill sauce.

Greek Tomato Fritters

If you are looking for a true taste of the islands, these Greek tomato fritters is exactly what you need!

Also called domatokeftedes is Greek, these simple tomato fritters originated in Santorini and are loaded with fresh ingredients, including chopped tomatoes, loads of fresh herbs and crumbled feta cheese.

Once the tomato fritters are fried to perfectly golden brown, they can be served with a side of cool Greek yogurt flavored with lemon and dill.

Speaking of Fritters, here are two more wonderful Fritter recipes. My Zucchini Flower Fritters and my Pear Fritters with Orange Glaze and my will hit the spot. And if you're looking for another quick appetizer, try my Pan Con Tomate with Jamón.

Ingredients

  • Tomatoes: Use low moisture tomatoes such as roma tomatoes, cherry tomatoes or vine tomatoes.
  • Red Onion: About ¼ of a medium sized red onion chopped into a small dice. If you don't like red onion, chop 2-3 green onions and add that.
  • Fresh Mint: This is the perfect recipe to use up fresh mint! Take the leaves off the stem and give the herbs a good chop so there are no large pieces left.
  • Fresh Dill: Remove the dill from thick stems and give it a good chop. Save some dill for ganrish and to use in the yogurt sauce.
  • Fresh Parsley: Optional but offers another layer of fresh herbs.
  • Feta Cheese: A good Greek sheeps milk feta cheese in brine. The pre-crumbled options tend to be drier than a block of feta in brine.
  • Dried Oregano: You could use fresh oregano as well.
  • Flour: This recipe works with all purpose flour or a gluten free flour mix.
  • Baking Powder: Just a touch to give the fritters a nice texture.
  • Neutral Oil: A high smoke point oil that is neutral in flavor, such as avocado oil or vegetable oil.
  • Greek Yogurt: Mixed with a bit of fresh dill to serve alongside the tomato fritters.
  • Lemon: A squeeze of fresh lemon juice over the fritters and mixed into the yogurt sauce.

How to Make Greek Tomato Fritters

  1. To a large bowl, add chopped tomatoes, herbs, red onion, feta cheese, flour, baking powder and salt and pepper.
  2. Give everything a good mix until a thick batter is made. It should look like a very thick pancake batter. If mixture is too dry and not binding, add a tablespoon or two of water.
  3. Pour oil in a wide skillet and bring up to 375 degrees Fahrenheit. Use a tablespoon to scoop tomato mixture into the hot oil, gently pressing down to flatten.
  4. Fry 4-5 tomato fritters until golden brown on both sides.
  5. Once done, place fritters onto a paper towel lined plate
  6. For the yogurt sauce, mix Greek yogurt with dill and lemon juice and serve Greek tomato fritters with a dollop of yogurt sauce.
Greek tomato fritters with feta, herbs and lemon.

Serve Tomato Fritters with Other Mezze

Santorini tomato fritters are often served as part of a mezze or appetizer. Here are a few other recipes that would be fantastic and fun to serve alongside.

More Tomato inspiration

Greek tomato fritters are savory pancakes that are full of sweet tomatoes, fresh mint, dill and creamy feta cheese.
Print Recipe
5 from 6 votes

Greek Tomato Fritters

Greek tomato fritters are savory pancakes that are full of sweet tomatoes, fresh mint, dill and creamy feta cheese. The tomato fritters is fried until perfectly golden brown on both sides and served with a bright and lemony yogurt dill sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Mezze
Cuisine: Greek, Mediterranean
Keyword: Greek tomato fritters, Santorini tomato fritters
Servings: 10 fritters
Calories: 59kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Tomato Fritters

Yogurt Sauce

  • ½ cup greek yogurt
  • Few sprigs of fresh dill finely chopped
  • 1 teaspoon lemon juice
US Customary - Metric

Instructions

  • To a large bowl, add chopped tomatoes, herbs, red onion, feta cheese, flour, baking powder and salt and pepper.
  • Give everything a good mix until a thick batter is made. It should look like a very thick pancake batter.
  • Pour oil in a wide skillet and bring up to 375 degrees Fahrenheit. Use a tablespoon to scoop tomato mixture into the hot oil, gently pressing down to flatten.
  • Fry 4-5 tomato fritters until golden brown on both sides.
  • Once done, place fritters onto a paper towel lined plate.
  • For the yogurt sauce, mix Greek yogurt with dill and lemon juice and serve Greek tomato fritters with a dollop of yogurt sauce.

Video

Notes

Mixture can be made up to a dan in advance. 
Tomato fritters can be made, fried, chilled and frozen for later use. After freezing, place fritters on a wire lined baking sheet and bake at 350 degrees Fahrenheit until warmed through. 
These Greek tomato fritters are great served immediately after frying and also at room temperature.

Nutrition

Calories: 59kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 268mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 1mg

Heirloom Tomato Fattoush Salad

· 3 Comments

Heirloom tomato fattoush salad is a gorgeous and robust Mediterranean salad that is full of colorful heirloom tomatoes, crispy pita chips and dressed with a tangy pomegranate molasses vinaigrette. And for another layer of flavor, topped with a creamy lemon dill yogurt sauce.

tomato fattoush salad is a gorgeous and robust Mediterranean salad that is full of colorful heirloom tomatoes, crispy pita chips and dressed with a tangy pomegranate molasses vinaigrette. And for another layer of flavor, topped with a creamy lemon dill yogurt sauce.

Fattoush Salad

Hearty, full of textures and flavors, fattoush salad is one of my absolute favorite salads! Think of fattoush salad as a distant cousin of the Italian panzanella salad.

Fattoush salad is a Middle Eastern salad that is commonly made with leafy greens and snappy vegetables. And what makes fattoush salad so delicious is the crispy pita chips.

You can fry or bake the pita chips or to keep it even easier (and I won't tell), buy store bought pita chips and crush those into the fattoush salad.

Heirloom Tomato Fattoush Salad

For this fattoush salad, I took inspiration from my favorite summer ingredient, heirloom tomatoes! This flavorful salad is loaded with colorful heirloom tomatoes, fresh cucumbers and seasoned with za'atar and loads of fresh mint and dill.

There is so much flavor in this fresh fattoush salad! In addition to the marinated tomatoes, a tangy pomegranate vingrette dresses the entire salad.

And for another layer of texture and flavo, a simple fresh creamy yogurt sauce is dolloped on top.

Fresh, snappy, tangy, crunchy and creamy, the perfect descriptions of a really good salad.

Tomato Fattoush Salad Ingredients

  • Heirloom Tomatoes: Use a variety of color and sizes, cut into 1 inch chunks.
  • Cucumber: Persian cucumbers have a thinner peel and less seeds.
  • Za'atar: Za'atar is a Middle Eastern blend of dried herbs including dried thyme, sesame seeds and sumac. One of my favorite flavors, you can sprinkle zaatar onto anything including halloumi fries or onto roasted vegetables.
  • Aleppo Pepper: A slightly hot dried pepper from Syria that has more sweetness than traditional Italian red pepper flakes.
  • Fresh Herbs: Fresh mint and dill.
  • Pomegranate Molasses: Tangy and thick like honey, pomegranate molasses is reduced pomegranate juice. It is very tangy and great on top of tahini, drizzled over roasted vegetables and added to vinaigrettes.
  • Balsamic Vinegar: A sweeter, aged balsamic works well with the tangy pomegranate molasses. This Argentinian aged balsamic offers just the right amount of sweetness.
  • Olive Oil: For the vinaigrette and for an extra drizzle on top.
  • Greek Yogurt: Mixed with lemon juice and fresh herbs, the added creaminess is dolloped on top of the salad.
  • Pita Chips: You can make your own pita chips by cutting pita bread into triangles and baking for 15 minutes until crisp. Or use store bought pita chips and crush those into the fattoush salad.
tomato fattoush salad is a gorgeous and robust Mediterranean salad that is full of colorful heirloom tomatoes, crispy pita chips and dressed with a tangy pomegranate molasses vinaigrette. And for another layer of flavor, topped with a creamy lemon dill yogurt sauce.

How to Make Heirloom Tomato Fattoush

  1. Make the Pomegranate Vinaigrette. Whisk pomegranate molasses, honey, balsamic, olive oil and lemon juice together until emulsified and season with salt and pepper. You can also add everything to a small mason jar and shake until combined. Set aside.
  2. Make the Yogurt Sauce. In a small bowl, add Greek yogurt, lemon juice and dill and mix to combine and set aside.
  3. Make the Fattoush Salad. In a large bowl, add chopped tomatoes, chopped cucumber and season with salt, Aleppo pepper, zaatar, and fresh mint and dill.
  4. Drizzle vinaigrette onto the salad and toss to combine. Add pita chips and give one more toss.
  5. Plate tomato fattoush salad into a wide bowl and garnish with dollops of yogurt sauce and an extra sprinkling of fresh herbs and drizzle of olive oil.

More Tomato Recipes to Try

Print Recipe
5 from 7 votes

Heirloom Tomato Fattoush Salad

Heirloom tomato fattoush salad is a gorgeous and robust Mediterranean salad that is full of colorful heirloom tomatoes, crispy pita chips and dressed with a tangy pomegranate molasses vinaigrette. And for another layer of flavor, topped with a creamy lemon dill yogurt sauce.
Prep Time15 minutes
Total Time15 minutes
Course: Main Course, Salad
Cuisine: Mediterranean, Middle Eastern
Keyword: fattoush salad with salmon, tomato fattoush salad
Servings: 2 salads
Calories: 692kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Fattoush Salad

  • 2-3 heirlooms tomatoes cut into 1 inch pieces
  • 1 Persian cucumber chopped into ½ inch pieces
  • ½ cup fresh mint leaves roughly chopped
  • ½ cup Fresh dill roughly chopped
  • 1 tablespoon za'atar
  • 1 teaspoon Aleppo Pepper
  • 1 teaspoon Kosher salt
  • 1 cup pita chips roughly crushed

Pomegranate Vinaigrette

Yogurt Sauce

  • ½ cup Greek yogurt
  • 1 teaspoon lemon juice
  • Few sprigs of fresh dill or mint finely chopped

Instructions

  • Make the Pomegranate Vinaigrette. Whisk pomegranate molasses, honey, balsamic, olive oil and lemon juice together until emulsified and season with salt and pepper. You can also add everything to a small mason jar and shake until combined. Set aside.
  • Make the Yogurt Sauce. In a small bowl, add Greek yogurt, lemon juice and dill and mix to combine and set aside.
  • Make the Fattoush Salad. In a large bowl, add chopped tomatoes, chopped cucumber and season with salt, Aleppo pepper, zaatar, and fresh mint and dill.
  • Drizzle vinaigrette onto the salad and toss to combine. Add pita chips and give one more toss.
  • Plate tomato fattoush salad into a wide bowl and garnish with dollops of yogurt sauce and an extra sprinkling of fresh herbs and drizzle of olive oil.

Video

Notes

To make fresh pita chips, brush olive oil onto 1 pita bread and cut into 8 triangles. Bake pita bread for 15 minutes until golden brown and crisp. Then roughly crush up and add to fattoush salad.
If making the salad ahead of time, add pita chips and yogurt right before serving.

Nutrition

Calories: 692kcal | Carbohydrates: 38g | Protein: 10g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 42g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 1963mg | Potassium: 629mg | Fiber: 5g | Sugar: 17g | Vitamin A: 2814IU | Vitamin C: 35mg | Calcium: 171mg | Iron: 6mg

This recipe was originally published in July, 2014 and updated July 2022 with added nutritional information and updated recipe.

Silky Smooth Tomato Gazpacho

· 14 Comments

Silky smooth tomato gazpacho made the traditional Spanish way with loads of summers best produce and a few extra additions to really make this chilled soup pop with flavor!

Silky smooth tomato gazpacho made the traditional Spanish way with loads of summers best produce and a few extra additions to really make this chilled soup pop with flavor! The soup is garnished with a drizzle of olive oil and topped with minced tomatoes, peppers and onions.

Traditional Gazpacho

There is nothing better on a hot day, than an ice cold bowl of chilled smooth tomato gazpacho.

Gazpacho is a traditional Spanish soup is made with copious amounts of produce, including tomatoes, onions and garlic and thickened with stale bread.

The stale bread addition is an Andaluz tradition and gives the gazpacho body and texture. The bounty of summers produce provide enough liquid to blend the gazpacho to be a smooth and satisfying soup

Other Varieties of Traditional Gazpacho

There are so many different versions of traditional gazpacho, such as yellow tomato gazpacho that is just as delicious and bright as it looks.

Another traditional Spanish gazpacho is a white gazpacho, also called ajo blanco in Spanish.

If you don't prefer tomatoes, this Spanish white gazpacho recipe is flavored with soaked almonds and sweet grapes.

Gazpacho Ingredients

This is the time of year to use the best that summers produce has to offer. Because gazpacho is a raw chilled soup, flavorful, in season tomatoes are crucial.

  • Tomatoes: A really good gazpacho deserves the best tomatoes! Heirloom tomatoes, roma tomatoes or sweet cherry tomatoes.
  • Red Onion: A little sweeter than white onion, though if sweet onions are in season, use that.
  • Cucumber: Persian cucumbers have a thinner peel than traditional cucumbers and less seeds. If you are making a smooth gazpacho, the peels will be left behind. If you are leaving the gazpacho chunky, I recommend peeling the cucumber for a better texture.
  • Bell Peppers: Sweet red, orange or yellow bell peppers are ideas to add more sweetness to the gazpacho.
  • Jalapeño: Added with seeds for a bit of heat, If you don't prefer spicy, omit all together. If you like a small amount of heat, remove some of the seeds.
  • Garlic: Just a few cloves to that added bite.
  • Stale Bread: Traditional gazpacho uses stale bread that is soaked in a bit of water and then marinated with the other produce. Stale bread is ideal to achieve the perfect gazpacho texture.
  • Olive Oil: Because this is a raw soup, a really flavorful extra virgin olive oil is essential. Some personal favorites is this organic Argentinian olive oil. and this Italian olive oil that I use just as a finishing oil to garnish on top of the gazpacho.
  • Red Wine Vinegar: A few dashes of sharp red wine vinegar take the gazpacho from 'oh that's good', to 'WOW!' The acidity immediately punches up all of the other flavors!

Variety of vegetables to make Spanish gazpacho, including tomatoes, bell peppers, red onion, cucumber and garlic.

How to Make Smooth Tomato Gazpacho

  1. In a medium sized bowl, roughly tear up bread and add enough water to soak all the bread for 10 minutes.
In a medium sized bowl, roughly tear up bread and add enough water to soak all the bread for 10 minutes.


2. Squeeze out any excess water from the bread and add all the chopped vegetables, garlic and drizzle everything with olive oil and season with salt and pepper. Give everything a good mix so all the flavors are combined and let mixture sit for at least 20 minutes.

Next step for gazpacho, squeeze out any excess water from the bread and add all the chopped vegetables, garlic and drizzle everything with olive oil and season with salt and pepper. Give everything a good mix so all the flavors are combined and let mixture sit for at least 20 minut

3. Add mixture to a food processor or blender and blend until pureed well and there are no large pieces left over.

Add a few dashes of red wine vinegar, taste for seasoning and adjust as needed.

Add gazpacho mixture to a food processor or blender and blend until pureed well and there are no large pieces left over. Add a few dashes of red wine vinegar, taste for seasoning and adjust as needed.

4. Pour the gazpacho through a fine mesh strainer and use a spoon to press onto the pulp to get as much liquid out as possible.

Pour the gazpacho through a fine mesh strainer and use a spoon to press onto the pulp to get as much liquid out as possible.

5. Chill gazpacho for at least 1 hour. Then pour smooth gazpacho into bowls and garnish with a drizzle of olive oil and finely chopped tomatoes, peppers and onion.

Chill gazpacho for at least 1 hour. Then pour smooth gazpacho into bowls and garnish with a drizzle of olive oil and finely chopped tomatoes, peppers and onion.

Can you Make Gazpacho Ahead of Time?

Gazpacho is a perfect recipe to make ahead of time. You can make gazpacho for up to 3 days in advance. This gives the gazpacho time to chill and for all the flavors to blend together.

Can you Freeze Gazpacho?

Gazpacho freezes very well. Once thawed. there may be residual water and that's ok, just give the gazpacho a good mix or pulse in the blender a few times and it's good as new.

How to Serve Gazpacho?

You can serve gazpacho as a main course or appetizer. For an appetizer, pour gazpacho into shot glasses with a drizzle of olive oil and flakey sea salt.

To serve gazpacho as a main, pour chilled gazpacho into bowls and garnish with a drizzle of olive oil and top with minced onion, bell pepper and tomato.

Print Recipe
5 from 17 votes

Smooth Tomato Gazpacho

Silky smooth tomato gazpacho made the traditional Spanish way with loads of summers best produce and a few extra additions to really make this chilled soup pop with flavor!
Prep Time20 minutes
Chilling1 hour
Total Time1 hour 20 minutes
Course: Appetizer, Dinner
Cuisine: Mediterranean, Spanish
Keyword: smooth gazpacho, traditional gazpacho, yellow tomato gazpacho
Servings: 2 servings
Calories: 302kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Toppings

US Customary - Metric

Instructions

  • In a medium sized bowl, roughly tear up bread and add enough water to soak all the bread for 10 minutes.
  • Squeeze out any excess water from the bread and add all the chopped vegetables, garlic and drizzle everything with olive oil and season with salt and pepper. Give everything a good mix so all the flavors are combined and let mixture sit for at least 20 minutes.
  • Add mixture to a food processor or blender and blend until pureed well and there are no large pieces left over.
  • Add a few dashes of red wine vinegar, taste for seasoning and adjust as needed.
  • Pour the gazpacho through a fine mesh strainer and use a spoon to press onto the pulp to get as much liquid out as possible.
  • Chill gazpacho for at least 1 hour. Then pour smooth gazpacho into bowls and garnish with a drizzle of olive oil and finely chopped tomatoes, peppers and onion.

Video

Notes

Gazpacho can be made ahead of time up to 3 days in advance. 
You can freeze gazpacho easily. When ready to thaw and serve, it may contain a bit more water, so just pulse through a food processor a few times before serving.

Nutrition

Calories: 302kcal | Carbohydrates: 26g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 906mg | Potassium: 1309mg | Fiber: 8g | Sugar: 16g | Vitamin A: 6075IU | Vitamin C: 162mg | Calcium: 63mg | Iron: 2mg

Pesto Broccolini

· 14 Comments

Pesto broccolini is the ultimate side dish! Though, I will happily enjoy this as a main course too! Roasted broccolini is tossed with an herbaceous homemade pesto and garnished with toasted almonds, fresh lemon zest and a healthy drizzle of olive oil.

Roasted broccolini is tossed with an herbaceous pesto and garnished with toasted almonds, fresh lemon zest and a healthy drizzle of olive oil.

Pesto Broccolini

For years I thought I didn't like pesto. I always found it too salty and not the bursting with the fresh basil flavors that I craved.

Not until I started making my own pesto years ago. Pesto is all about balancing layers into a bright, slightly spicy and herbaceous spread.

My basil almond pesto is heavy on the basil and lighter on the Parmesan. Tender broccolini is roasted until just tender and tossed with a few spoonfuls of pesto until evenly coated.

Roasted broccolini with pesto is an easy vegetable dish that is done in under 30 minutes and is bursting with fresh flavors and textures.

Ingredients

  • Broccolini: Smaller than broccoli, broccolini is more tender with thinner leaves and a slimmer stalk. The only prepping you need to do to broccolini is to trim ¼ inch off the ends and cut larger stalks in half, lengthwise.
  • Toasted Almonds: Lightly toasted sliced or slivered almonds are used in the pesto and as garnish.
  • Fresh Basil: The main component in a classic pesto. Other options are arugula and spinach for a more mild pesto.
  • Parmesan Cheese: Grated for the pest and you could save some to garnish as well.
  • Olive Oil: A good amount is used in the pesto and for a final drizzle as garnish. Some of my favorites are this organic Argentinian olive oil and this Italian Laudemio olive oil that I only use as a finishing oil.
  • Garlic: Just 1 clove to not overpower the pesto.
  • Fresh Lemon: Lemon juice and broccolini go so well together. Right before serving, grate a bit of lemon zest over the roasted broccolini and a squeeze of lemon juice to wake up all the flavors.
  • Aleppo Pepper or Red Pepper: Optional for added heat and right at the end as a garnish. Aleppo pepper is a bit softer than traditional red pepper.

How to Make Roasted Broccolini with Pesto

  1. Make the pesto by adding toasted almonds and garlic to a food processor and pulse until the mixture is ground well.
  2. Add the fresh basil leaves, Parmesan cheese, olive oil, salt and pepper and pulse until well incorporated and there are no large pieces of basil or almonds. Taste pesto for seasoning and adjust as needed.
  3. Preheat oven to 425 degrees Fahrenheit and trim ¼ inch off the broccolini ends. If there are any large stalks, cut those in half, lengthwise.
  4. Place broccolini on a baking sheet and drizzle with olive oil and season with salt and pepper.
  5. Roast broccolini for 10-15 minutes until just tender and cooked through.
  6. Toss broccolini with 2-3 tablespoons of pesto and arrange on a serving platter. Garnish pesto broccolini with lemon zest and juice red pepper flakes or Aleppo pepper, toasted sliced almonds and a drizzle of olive oil.
Roasted broccolini is tossed with an herbaceous pesto and garnished with toasted almonds, fresh lemon zest and a healthy drizzle of olive oil.

Helpful Tips and Substitutions

  • Broccolini only takes 10-15 minutes to cook, so roast at a higher eat to caramelize the vegetable and still keep it tender and snappy.
  • This recipe makes more pesto than you need for the broccolini. You can store leftover pesto for up to 4 days in the refrigerator and add to pastas, pizzas and tarts.
  • When roasting broccolini on a baking sheet, spread them out so there is even roasting all around the vegetables.
  • Other ways to cook broccolini: Blanching, which is boiling the broccolini for a few minutes until it turns bright green, then immediately shocking the broccolini by placing the vegetables in a bowl filled with ice cold water to keep the color in tact and stop the cooking.
  • If fresh basil is not available for the pesto, substitute peppery arugula or mild spinach.
  • Pesto broccolini can be made up to 2 days in advance.

Serve Pesto Broccolini with These Recipes

Pesto broccolini is full of flavor and made in under 30 minutes! Roasted broccolini is tossed with fresh pesto and finished with bright lemon zest.
Print Recipe
5 from 15 votes

Pesto Broccolini

Roasted broccolini is tossed with an herbaceous pesto and garnished with toasted almonds, fresh lemon zest and a healthy drizzle of olive oil.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: broccolini with pesto, pesto broccolini, roasted broccolini with pesto
Servings: 4 servings
Calories: 626kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Basil Almond Pesto

Broccolini

US Customary - Metric

Instructions

  • Make the pesto by adding toasted almonds and garlic to a food processor and pulse until the mixture is ground well.
  • Add the fresh basil leaves, Parmesan cheese, olive oil, salt and pepper and pulse until well incorporated and there are no large pieces of basil or almonds. Taste pesto for seasoning and adjust as needed. Set aside.
  • Preheat oven to 425 degrees Fahrenheit and place broccolini on a baking sheet, drizzle with olive oil and season with salt and pepper.
  • Roast broccolini for 10-15 minutes until the vegetables are just tender and cooked through.
  • Toss cooked broccolini with 2-3 tablespoons of pesto and arrange on a serving platter.
  • Garnish pesto broccolini with lemon zest, Aleppo pepper, toasted sliced almonds, drizzle of olive oil and lemon wedges.

Video

Notes

  • Broccolini only takes 10-15 minutes to cook, so roast at a higher eat to caramelize the vegetable and still keep it tender and snappy.and tarts.
  • This recipe makes more pesto then you need for the broccolini. You can store leftover pesto for up to 4 days in the refrigerator and add to pastas, pizzas.
  • When roasting broccolini on a baking sheet, spread them out so there is even roasting all around the vegetables.
  • Other ways to cook broccolini: Blanching, which is boiling the broccolini for a few minutes until it turns bright green then immediately shocking them by placing the vegetables in a bowl filled with ice cold water.
  • If fresh basil is not available for the pesto, substitute peppery arugula or mild spinach.
  • Pesto broccolini can be made up to 2 days in advance.

Nutrition

Calories: 626kcal | Carbohydrates: 14g | Protein: 11g | Fat: 60g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 42g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 730mg | Potassium: 220mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2764IU | Vitamin C: 107mg | Calcium: 220mg | Iron: 3mg

Passion Fruit Margarita with Li Hing Mui

· 32 Comments

Passion fruit margarita is a true sip of the tropics! Inspired from the flavors of Hawaii, tropical passion fruit puree is shaken with the classic flavors of a margarita. And the best part is the sweet and tart li hing mui rim.

Passion fruit margarita is a true sip of the tropics! Inspired from the flavors of Hawaii, tropical passion fruit juice is shaken with the classic flavors of a margarita. And the best part is the sweet and tart li hing mui rim.
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Growing up in Hawaii, I was lucky to be surrounded by big, juicy and aromatic passion fruit. There is a farm stand up the mountain in Captain Cook on the Big Island that will sell just the passion fruit juice or passion fruit butter. It's worth seeking it out.

Passion fruit is called lilikoi in Hawaiian and is fantastic in all sorts of recipes and cocktails, such as passion fruit mojito and passion fruit bars

Passion Fruit Margarita

The flavor of passion fruit is robust, slightly tart and tropical. Passion fruit is perfumed and works so well with other tropical flavors, such as orange and lime.

This passion fruit margarita has the classic margarita ingredients, including triple sec, grand marnier, a bit of simple syrup and of course, passion fruit juice.

The best part of this margarita is the li hing mui rim. I'll chat more about what li hing mui is, but it offers a stunning tart puckery flavor that works so well with the passion fruit cocktail.

What is Li Hing Mui?

Li hing mui is dried plum and is very popular in Hawaii.

You can buy li hing mui as seeds in a bag that is coated with salt, sugar and sometimes food coloring. Li hing mui also comes as a powder, which is what I used to rim the passion fruit margarita with.

The flavor of li hing mui is salty, sweet, tangy and tart. Often, you'll find dried mango and other dried fruit coated with li hing mui that are sold as snacks and one of my personal favorite treats.

Passion fruit margarita is a true sip of the tropics! Inspired from the flavors of Hawaii, tropical passion fruit juice is shaken with the classic flavors of a margarita. And the best part is the sweet and tart li hing mui rim.

Ingredients

Passion Fruit Puree or Juice: Fresh passion fruit is hard to find on the mainland, so I recommend using passion fruit juice or the Goya brand frozen passion fruit puree. You can often find frozen passion fruit juice in Latin or Asian markets.

Fresh passion Fruit: If using fresh passion fruit, scoop out the pulp from 1-2 passion fruits and use that in the margarita. You can also scoop out the passion fruit to use as garnish, as the seeds have a lovely contrast in flavor and texture.

Tequila: When making a margarita, a light tequila is prefered.

Grand Marnier: This is an orange liqueur and a home bar must have. You can substitute cointreau instead.

Triple Sec: Another citrus liqueur that has more sweetness.

Simply Syrup or Agave: You can make your own simple syrup by gently boiling equal parts sugar and water. Once the sugar dissolves, let cool and pour into a mason jar and keep in the fridge for cocktails.

Li Hing Mui Powder: Found all over Hawaii, li hing mui is dried plum that is ground into a fine powder. The flavor is salty and sour and pairs very well with the sweetness of the margarita. Instead of traditional salt, li hing mui powder is rimmed onto the glass.

Make a Frozen Passion Fruit Margarita

Instead of having a margarita on the rocks, make a frozen passion fruit margarita.

Add all of the margarita ingredients to a blender with ice and blend until smooth and thickened.

If you have frozen passion fruit puree, keep it frozen and add that into the blender.

Rim your glass with li hing mui powder, pour the lilikoi margarita in and enjoy!

Passion fruit margarita is a true sip of the tropics! Inspired from the flavors of Hawaii, tropical passion fruit juice is shaken with the classic flavors of a margarita. And the best part is the sweet and tart li hing mui rim.

More Hawaiian Recipes

Hawaiian Macaroni Salad

Hawaiian Style Shoyu Chicken

Passion fruit margarita is a true sip of the tropics! Inspired from the flavors of Hawaii, tropical passion fruit juice is shaken with the classic flavors of a margarita. And the best part is the sweet and tart li hing mui rim.
Print Recipe
5 from 22 votes

Passion Fruit Margarita with Li Hing Mui

Passion fruit margarita is a true sip of the tropics! Inspired from the flavors of Hawaii, tropical passion fruit juice is shaken with the classic flavors of a margarita. And the best part is the sweet and tart li hing mui rim.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktail
Cuisine: Asian, Hawaiian, Latin, Mexican
Keyword: passion fruit margarita
Servings: 1 Margarita
Calories: 253kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 2 ouces passion fruit purée
  • 1.5 ounce Tequila
  • 1 ounce Triple sec
  • ¾ oz Grand Marnier
  • ½ ouce simple syrup or agave
  • Ice
  • Li hing mui powder for rim
  • Orange and lime slices/wedges for garnish
US Customary - Metric

Instructions

  • Run an orange wedge or lime wedge around the rim of your glass and dip into li hing mui powder. Fill with ice.
  • In a shaker, add passion fruit puree, tequila, triple sex, Grand marnier and simple syrup and shake for at least 10 seconds.
  • Strain margarita into glass and garnish with more passion fruit pulp, if desired and orange and lime slices.

Notes

If using fresh passion fruit, scoop out the pulp from 1-2 passion fruit for the margarita.
You can find passion fruit puree in the frozen section of Latin and Asian markets. I recommend the Goya brand. 

Nutrition

Calories: 253kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 22mg | Sugar: 17g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.1mg

Lemon Orzo Salad with Corn and Basil

· 47 Comments

This light lemon orzo salad comes together in a breeze! Cooked orzo is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil. Easy, quick, light and fresh is what I look for in the perfect pasta salad.

This easy lemon orzo salad comes together quickly! Orzo is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil.

Easy Lemon Orzo Salad

Today, I am whipping up an easy and light lemon orzo salad with grilled corn, fresh basil and creamy feta. This simple pasta salad is fantastic alongside grilled chicken shawarma skewers and grilled salmon or tossed with a few spoonfuls of basil almond pesto.

This recipe comes together in a breeze. Orzo cooks incredibly fast and once that's done, all you have to do is mix everything together and done, you have a light and fresh orzo pasta salad to enjoy all summer long!

And what ties the orzo salad together is the quick lemon vinaigrette. At the bottom of your mixing bowl, whisk lemon juice, olive oil, salt and pepper and then toss everything else in.

This easy lemon orzo salad comes together quickly! Orzo is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil.

Ingredients

  • Olive Oil: Because this is a main part in the dressing, use a good quality extra virgin olive oil. I am loving this Organic Argentinian olive oil.
  • Lemon Juice: Fresh lemon juice is ideal.
  • Cooked Orzo: Found in the pasta aisle of grocery stores. or any other small shaped pasta.
  • Grilled Corn: If you don't have whole ears of corn to grill, you can use 1 cup of frozen corn kernels and saute in a skillet with a bit of olive oil until caramelized.
  • Fresh Basil: And a good amount of it, roughly torn or sliced into thin ribbons.
  • Feta Cheese: Buy a whole block of feta in the brine if you can and crumble the feta yourself. Blocks of feta are much creamier than the pre crumbled options.

How to Make this Easy Orzo Salad

  1. Grill ears of corn until charred on all sides. Use a sharp knife to cut kernels off and set aside.
  2. In a large mixing bowl, add olive oil, lemon juice, salt and pepper and whisk to combine.
  3. Add cooked orzo, grilled corn kernels, a handful of shredded fresh basil and crumbled feta cheese and stir everything to combine so the dressing coats everything.
  4. Taste for seasoning and adjust as needed.

Some Tips and Substitutions

  • If you don't' have whole ears of corn, you can substitute frozen corn kernels.Defrost corn kernels (I like to run it under warm water) and dry well. Then add corn to a skillet with olive oil and saute until caramelized.
  • Instead of crumbled feta cheese, creamy goat cheese would be delicious as well as small mozzarella balls.
  • This lemon orzo salad stores very well and can be made ahead up to 2 days in advance. If making ahead, add basil right before serving.
  • Other mix-in options: chopped castelveltrano olives, sun dried tomatoes, cherry tomatoes or grilled zucchini.

Recipes to Serve with Lemon Orzo Salad

This easy lemon orzo salad comes together quickly! Orzo is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil.

More Great Salads to Try

Easy lemon orzo salad is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil.
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5 from 41 votes

Lemon Orzo Salad with Corn and Basil

A simple and flavorful lemon orzo salad with grilled corn, fresh basil and creamy feta cheese.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Mediterranean
Keyword: lemon orzo salad
Servings: 6 servings
Calories: 403kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • Cook orzo according to package directions and run under cold water once cooked. Set aside.
  • Grill ears of corn until charred on all sides. Use a sharp knife to cut kernels off and set aside.
  • In a large mixing bowl, the grated garlic, add olive oil, lemon juice, salt and pepper and whisk to combine.
  • Add cooked orzo, grilled corn kernels, a handful of shredded fresh basil and crumbled feta cheese and stir everything to combine so the dressing coats everything.
  • Taste for seasoning and adjust as needed.

Video

Notes

  • If you don't' have whole ears of corn, you can substitute frozen corn kernels.Defrost corn kernels (I like to run it under warm water) and dry well. Then add corn to a skillet with olive oil and saute until caramelized.
  • Instead of crumbled feta cheese, creamy goat cheese would be delicious as well as small mozzarella balls.
  • This lemon orzo salad stores very well and can be made ahead up to 2 days in advance. If making ahead, add basil right before serving.
  • Other mix-in options: chopped castelveltrano olives, sun dried tomatoes, cherry tomatoes or grilled zucchini.

Nutrition

Calories: 403kcal | Carbohydrates: 35g | Protein: 10g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 621mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g | Vitamin A: 599IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

Hawaiian Style Shoyu Poke

· 3 Comments

Shoyu poke is a popular poke style that you'll find all over the Hawaiian islands. This version of ahi tuna poke has cubed ahi (tuna) that is seasoned with shoyu (soy sauce), sesame oil and sliced sweet onions.

Shoyu poke is a popular poke style that you'll find all over the Hawaiian islands. This version is ahi shoyu poke with cubed ahi (tuna) that's seasoned with shoyu (soy sauce), sesame oil and sliced sweet onions.

As I looked back on the recipes that I've shared, I can't believe I never shared a Hawaii classic, ahi shoyu poke! I grew up on various types of poke in Hawaii, ahi tuna poke and and octopus (tako poke) are some of my favorites.

Speaking of Favorites, my Seared Furikake Ahi brings this wonderful fish to a new level.

Ahi Tuna Poke

Tuna poke has become incredibly popular on the mainland over the last few years, with all kinds of different variations, poke bowls and flavorings. I've even had fun playing with cultural twists and during Hanukkah, made a "Hawaiian Latke" where I made Taro Latkes with Poke. And during the summer, I love making tuna poke nachos!

When I was growing up in Kona, I don't remember there ever being different poke bowls, we would just order ahi tuna poke from the deli at the grocery store and eat it right out of the container.

This shoyu poke recipe is possibly the most popular style. Cubes of tuna are seasoned with shoyu, sliced sweet onion, sesame oil and sesame seeds, Hawaiian salt and a touch of red pepper flakes for a bit of heat.

Shoyu Poke vs. Hawaiian Poke

Most people may call shoyu poke, Hawaiian poke, but they are actually different.

Hawaiian poke is tossed Hawaiian salt and onion as well, but the difference is added roasted kukui nut, which is harder to find on the mainland.

Shoyu poke is a popular poke style that you'll find all over the Hawaiian islands. This version is ahi shoyu poke with cubed ahi (tuna) that's seasoned with shoyu (soy sauce), sesame oil and sliced sweet onions.

Shoyu vs. Soy Sauce

Shoyu is a Japanese style of soy sauce and is the popular soy sauce that is used in Hawaii. You'll find shoyu in every home and at most restaurant tables.

Aloha shoyu is a popular brand used in Hawaii and personally, I find this shoyu a bit sweeter and more mild than traditional soy sauce.

Shoyu Poke Ingredients

Poke is really a "to your own taste buds and preference" recipe. I've made tuna poke recipes with red onion or with avocado and different types of seaweed and ginger. But really, use what you have on hand.

My only suggestion is to not let the flavorings overpower the already beautiful fish, add just enhance the ahi.

  • Ahi (Tuna): Yellowfin tuna that has been immediately frozen is safe to eat. Look for good quality tuna that does not have any added dyes. And instead of cubing, keep the steaks whole for furikake crusted ahi.
  • Shoyu: A Japanese style of soy sauce that is a bit more sweeter and mild than other soy sauce. Aloha Shoyu is a popular brand used in Hawaii.
  • Sesame Oil: If you can find toasted sesame oil, that gives great flavor!
  • Sesame Seeds: Black or white sesame seeds work here.
  • Ogo Seaweed: This is the brand used in this recipe. It's chopped and dried and re-hydrates as the poke sits.
  • Sweet Onion: If you're in Hawaii and can get your hands on sweet Maui onion, that is ideal, but if you're on the mainland, sweet vidalia onion work well.
  • Hawaiian Salt: Highly recommend always having Hawaiian salt on hand. The grains are coarse and a little goes a long way. You can use Hawaiian salt on poke or when making kalua pork and lomi salmon.
Bag of Hawaiian salt that is used in making poke and kalua pork.

What to Look For When Shopping for Ahi (Tuna)

  • If buying fresh (in Hawaii), find out how long ago the fish was caught, the fresher, the better.
  • Ahi should have a deep color and look plump.
  • Don't buy fish with added colorings or dyes.
  • Outside of Hawaii, ahi should be frozen immediately after being caught and prepped and will stay frozen until the customer purchases.
  • Fish should never smell or taste "fishy", as I like to say, "the nose, knows!"

More great Hawaiian inspiration

Shoyu poke is a popular poke style that you'll find all over the Hawaiian islands. This version is ahi shoyu poke with cubed ahi (tuna) that's seasoned with shoyu (soy sauce), sesame oil and sliced sweet onions.
Print Recipe
5 from 8 votes

Shoyu Poke

Shoyu poke is a popular Hawaiian poke recipe with cubes of ahi mixed with seaweed, sesame oil, slices of sweet onion and Hawaiian salt.
Prep Time10 minutes
Thawing2 hours
Total Time2 hours 10 minutes
Course: Appetizer
Cuisine: Asian, Hawaiian
Keyword: ahi shoyu poke, Hawaiian poke, shoyu poke
Servings: 4 servings
Calories: 228kcal
Author: Samantha Ferraro
Cost: $15

Ingredients

US Customary - Metric

Instructions

  • Mix all ingredients in a large bowl and refrigerate until ready to serve.
  • If using dried seaweed, make sure to reconstitute it in warm water before adding into dish.
  • Taste for seasoning and adjust as needed.

Video

Notes

Poke is one of those recipes that doesn't need exact measurements, taste and adjust as you go. 
Poke lasts in the fridge for up to 2 days and is best enjoyed fresh. 
I would not recommend freezing poke after it has been seasoned.

Nutrition

Calories: 228kcal | Carbohydrates: 5g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 1083mg | Potassium: 408mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2687IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg

Tilapia Ceviche

· 2 Comments

There is no better way to celebrate summer than with a pile of ice cold ceviche, crisp tortilla chips, extra hot sauce and perhaps a cold drink in hand to wash it all down. This Tilapia ceviche is bright, crisp and so refreshing. Marinated with fresh lime juice and tossed with cucumbers, jalapenos and cubes of avocado, just at the finish.

Tilapia Ceviche full of bright citrus juice and cool flavors of avocado, tomato and cucumber. The perfect summer bite! via LittleFerraroKitchen.com

I have been lucky to always live by a body of water and with that, have grown up with all sorts of seafood dishes. I'll take a bowl of steamed clams any day, thank you!

And with summer at its peak, there is nothing better than a bowl of ice cold tilapia ceviche with extra hot sauce, maybe some spicy pineapple pico de gallo and chilled micheladas. Or maybe a passion fruit mojito in one hand and ceviche in the other. Sounds glorious, doesn't it?

Tilapia Ceviche

Ceviche is a dish where raw fish is marinated with fresh citrus juice, in this case, lemon and lime juice. The acidic citrus gently "cooks" the fish and provides great bright flavor too.

Finely chopped jalapeno, fresh herbs and cubed avocado and cucumber are mixed in right before serving. If those ingredients were added at the beginning of the marinating process, the lime juice would break it down too much, creating. a mushy consistency.

Ceviche Ingredients

  • Tilapia Filets: This is a mild white fish that works very well for ceviche. When buying filets, the fish should look fresh, opaque and not have a "fishy" odor.
  • Fresh Citrus Juice: it's worth it to squeeze fresh limes. A simple citrus squeezer makes this prep a breeze!
  • Tomato: If heirloom tomatoes are in season, use that or a nice deep red roma tomato.
  • Sweet Onion: If you can't find sweet onions, which are much more mild than other yellow onions, red onion is a nice option.
  • Cucumber: Thin skinned Persian cucumbers have less seeds and stay crisp in the ceviche.
  • Avocado: Diced and added right before serving to keep its creamy texture. Adding too early on can make the avocado turn into mush.
  • Jalapeño: Minced and if you like the heat, keep the seeds in. Serrano pepper is a nice option as well.
  • Fresh cilantro: Is an absolute must in ceviche and also added right before serving.

Tilapia Ceviche full of bright citrus juice and cool flavors of avocado, tomato and cucumber. The perfect summer bite! via LittleFerraroKitchen.com

A Few Tips and Substitutions

  • Buy good quality fish that is fresh and has some firmness to it.
  • Other fish options for ceviche are sea bass, shrimp and rockfish. All of those options are mild and when cut to the same ½ inch cubes, will marinate and cook in the citrus juice.
  • Ceviche can over cook in the lime juice, so will not work well for overnight marinating. Stick to the 2 hour mark so you don't risk "overcooking" the ceviche.
  • Add the vegetables and herbs after the marinating has completed so the texture of the vegetables is not altered by the citrus juice.
  • Use a glass bowl or other non-reactive bowl for the marinating. The strong citrus juice could react to other metal bowls.

How to Make Tilapia Ceviche

  1. Prep the Tilapia. Cut out the bloodline and remove any bones, if there are any. Cut tilapia into small bite sized pieces, about ½ inch cubes.
Prep the Tilapia for ceviche. Cut out the bloodline and remove any bones, if there are any. Cut tilapia into small bite sized pieces, about ½ inch cubes.

2. Add fish to a glass bowl (I wouldn't recommend using metal because it may react to the citrus) and pour in citrus juice and zest. Make sure that the juice covers all the fish. Then cover the fish with plastic wrap and place in the fridge to let it marinate for 2 hours. Every half hour or so, use a spoon to toss it around.

Add fish to a glass bowl (I wouldn't recommend using metal because it may react to the citrus) and pour in citrus juice and zest. Make sure that the juice covers all the fish. Then cover the fish with plastic wrap and place in the fridge to let it marinate for 2 hours. Every half hour or so, use a spoon to toss it around.


3. While fish is marinating, chop up the tomato, cucumber, jalapeno and herbs to about the same size as the fish. Add these ingredients right before serving.

While fish is marinating for ceviche, chop up the tomato, cucumber, jalapeno and herbs to about the same size as the fish. Add these ingredients right before serving.

4. When the fish is done, it should look opaque and white. Discard most of citrus marinade, leaving about a tablespoon.

When the fish is done, it should look opaque and white. Discard most of citrus marinade, leaving about a tablespoon.

5. Stir in all of the vegetables and season with salt and pepper. Stir in the fresh cilantro and avocado and give the ceviche one final stir and taste.

Serve tilapia ceviche with extra lime sedges and hot sauce.

Stir in all of the vegetables and season with salt and pepper. Stir in the fresh cilantro and avocado and give the ceviche one final stir and taste. Serve tilapia ceviche with extra lime sedges and hot sauce.

More seafood recipes

Print Recipe
5 from 3 votes

Tilapia Ceviche

Tilapia Ceviche is full of bright citrus juice and cool flavors of avocado, tomato and cucumber. The perfect summer bite!
Prep Time15 minutes
Marinate2 hours
Total Time2 hours 15 minutes
Course: Appetizer, Lunch
Cuisine: Latin, Mexican
Keyword: ceviche recipe, tilapia ceviche
Servings: 4 servings
Calories: 163kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • ¾ pound tilapia filets cut into ½ inch cubes
  • 2 lemons juiced and zest
  • 2 limes juiced and zest (total of ¾ cup of juice)
  • 1 medium sized tomato seeded and diced
  • 1 small jalapeño minced
  • ¼ medium sweet onion diced
  • 1 Persian cucumber diced (peeled, is optional)
  • ½ avocado diced
  • Small bunch of cilantro leaves roughly chopped
  • Salt and pepper to taste
  • Hot sauce as needed
  • Tortilla chips for serving
  • Lime wedges for serving
US Customary - Metric

Instructions

  • Prep the Tilapia. Cut out the bloodline and remove any bones, if there are any. Cut tilapia into small bite sized pieces, about ½ inch cubes.
  • Add fish to a glass bowl (I wouldn't recommend using metal because it may react to the citrus) and pour in citrus juice and zest. Make sure that the juice covers all the fish. Then cover the fish with plastic wrap and place in the fridge to let it marinate for 2 hours. Every half hour or so, use a spoon to toss it around.
  • While fish is marinating, chop up the tomato, cucumber, jalapeno and herbs to about the same size as the fish. Add these ingredients right before serving.
  • Stir in all of the vegetables and season with salt and pepper. Stir in the fresh cilantro and avocado and give the ceviche one final stir and taste.
  • Serve tilapia ceviche with extra lime sedges and hot sauce.

Notes

  • Buy good quality fish that is fresh and has some firmness to it.
  • Other fish options for ceviche are sea bass, shrimp and rockfishAdd the vegetables and herbs . All of those options are mild and when cut to the same ½ inch cubes, will marinate and cook in the citrus juice.
  • Ceviche can over cook in the lime juice, so will not work well for overnight marinating. Stick to the 2 hour mark so you don't risk "overcooking" the ceviche.
  • Add the vegetables and herbs after the marinating has completed so the texture of the vegetables is not altered by the citrus juice.

Nutrition

Calories: 163kcal | Carbohydrates: 14g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 51mg | Potassium: 614mg | Fiber: 5g | Sugar: 4g | Vitamin A: 374IU | Vitamin C: 51mg | Calcium: 46mg | Iron: 1mg

Ricotta Stuffed Squash Blossoms

· 20 Comments

As soon as it's zucchini season, ricotta stuffed squash blossoms are always on the menu! Creamy ricotta seasoned with herbs and lemon zest is gently piped into delicate zucchini flowers and then dipped in a light batter and fried to a golden perfection. We like to serve them with lemon wedges on the side.

Ricotta stuffed squash blossoms are a summer staple. Seasoned with herbs, lemon zest and gently fried to perfectly golden brown.

Squash Blossoms

It's not summer until fried squash blossoms are on the menu! As the summer peaks and zucchini and squash begin to fruit, we're lucky enough to be gifted with their delicate and delicious flowers as well.

I love cooking with zucchini, making zucchini baba ghanoush or this Turkish zucchini pie, but there is nothing like the light, airy and crispy feel of a perfect fried squash flower.

The zucchini flowers is what turns into the fruit, if it is the female plant. The male flowers will grow with just a single stem and are also edible. These are the ones I will harvest so the female plant can grow into zucchini. However, if you have an abundance of zucchini, harvest any of the flowers.

How to Clean Squash Blossoms

The first time I made stuffed zucchini flowers, I washed the flowers, making the delicate petals incredibly hard to work with.

Because the petals are so thin and fragile, handling them less is preferred. You most likely won't see any dirt on the flowers, but if you do, use a damp cloth to gently wipe any away.

Before stuffing, gently open up the flower and remove the inside stem. This will give more room for the stuffing.

Fresh zucchini flowers before stuffing with chese.

Ingredients

  • Zucchini Flowers
  • Whole Milk Ricotta Cheese
  • Egg
  • Fresh Herbs: Any combination of mint, parsley, basil or oregano
  • Grated Parmesan Cheese
  • Lemon Zest
  • Flour
  • Sparkling Water or Beer
  • Vegetable Oil

How to Make Ricotta Stuffed Squash Blossoms

  1. Make the filling. In a bowl, add ricotta, egg, Parmesan cheese, lemon zest, chopped herb, salt and pepper. Mix everything together.
Filling for stuffed squash blossoms. Make the filling. In a bowl, add ricotta, egg, Parmesan cheese, lemon zest, chopped herb, salt and pepper. Mix everything together.

2. Use a resealable bag and open it up into a cup. This will help keep the filling in place. Spoon filling into the bag, making sure it's not too full. Close the bag, squeezing out as much air as you can and set aside.

Use a resealable bag and open it up into a cup. This will help keep the filling in place. Spoon filling into the bag, making sure it's not too full. Close the bag, squeezing out as much air as you can and set aside.

3. Gently open up the squash blossom and remove the small stem from inside the flower, being careful not to tear the delicate petals. Leave the large stem intact, this will help when dipping the stuffed flower into the batter.

Gently open up the squash blossom and remove the small stem from inside the flower, being careful not to tear the delicate petals. Leave the large stem intact, this will help when dipping the stuffed flower into the batter.

4. Fill the blossoms. Snip a small corner off the resealable bag and twist the large opening of the bag closed, creating a piping bag.

5. Open the squash flower and pipe the ricotta mixture into the flower opening, but not too much that it overflows. Gently twist the petals together and set aside. Repeat with the rest.

Open the squash flower and pipe the ricotta mixture into the flower opening, but not too much that it overflows. Gently twist the petals together and set aside. Repeat with the rest.

6. Heat a wide skillet with a ½ inch of vegetable oil (or any high-heat oil you like) to 375 degrees Fahrenheit. While the oil is heating up, make the coating.

7. In another bowl, add flour, salt and pepper and sparkling water. Whisk together until it looks like a pancake batter consistency.

8. Dredge the stuffed blossoms. Use the stem to dip the blossom into the batter. Allow excess batter to drip off. Gently drop the stuffed squash blossom into the hot oil. It should sizzle right away.

9. Fry the squash flowers on the first side for about 2-3 minutes until lightly golden brown and carefully flip to other side and fry for another 1-2 minutes until puffed up and lightly golden brown.

Dredge the stuffed blossoms and gently drop the stuffed squash blossom into the hot oil. Fry the squash flowers on the first side for about 2-3 minutes until lightly golden brown and carefully flip to other side and fry for another 1-2 minutes until puffed up and lightly golden brown.


10. Place fried squash blossoms onto paper towel lined plate and immediately season with flaky salt on top. Serve immediately with a squeeze of fresh lemon juice.

Ricotta stuffed squash blossoms are a summer staple. Seasoned with herbs, lemon zest and gently fried to perfectly golden brown.

More Summer recipes

Print Recipe
4.92 from 12 votes

Ricotta Stuffed Squash Blossoms

Ricotta stuffed squash blossoms are a summer staple. Seasoned with herbs, lemon zest and gently fried to perfectly golden brown.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Mezze
Cuisine: Italian, Mediterranean
Keyword: ricotta stuffed squash blossoms, stuffed squash blossoms
Servings: 4 servings
Calories: 211kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Ricotta Filling

Coating

US Customary - Metric

Instructions

  • Make the filling. In a bowl, add ricotta, egg, Parmesan cheese, lemon zest, chopped herb, salt and pepper. Mix everything together.
  • Use a resealable bag and open it up into a cup. This will help keep the filling in place. Spoon filling into the bag, making sure it's not too full. Close the bag, squeezing out as much air as you can and set aside.
  • Gently open up the squash blossom and remove the small stem from inside the flower, being careful not to tear the delicate petals. Leave the large stem intact, this will help when dipping the stuffed flower into the batter.
  • Fill the blossoms. Snip a small corner off the resealable bag and twist the large opening of the bag closed, creating a piping bag.
  • Open the squash flower and pipe the ricotta mixture into the flower opening, but not too much that it overflows. Gently twist the petals together and set aside. Repeat with the rest.
  • Heat a wide skillet with a ½ inch of vegetable oil (or any high-heat oil you like) to 375 degrees Fahrenheit. While the oil is heating up, make the coating.
  • In another bowl, add flour, salt and pepper and sparkling water. Whisk together until it looks like a pancake batter consistency.
  • Dredge the stuffed blossoms. Use the stem to dip the blossom into the batter. Allow excess batter to drip off. Gently drop the stuffed squash blossom into the hot oil. It should sizzle right away.
  • Fry the squash flowers on the first side for about 2-3 minutes until lightly golden brown and carefully flip to other side and fry for another 1-2 minutes until puffed up and lightly golden brown.
  • Place fried squash blossoms onto paper towel lined plate and immediately season with flaky salt on top. Serve immediately with a squeeze of fresh lemon juice.

Video

Notes

Other filling options are mozzarella and prosciutto or other cheeses. If using a harder cheese, cut cheese into a ½ inch stick. 
Squash blossoms do not last long. If you are harvesting or buying them, I recommended planning to cook with them that same day. 
If the ricotta mixture is too wet, place in the fridge for 30 minutes or longer to thicken up, Another recommendation is to drain any excess moisture from the ricotta or buy a thicker quality ricotta cheese. 

Nutrition

Calories: 211kcal | Carbohydrates: 26g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 1043mg | Potassium: 109mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 2mg