The Little Ferraro Kitchen logo
menu icon
search icon
×

Blog

How to Make a Simple Charcuterie Board

· 4 Comments

Charcuterie boards are all the rage, a true classic when it comes to entertaining. Here I share all of my favorite tips, tidbits and pairings to make an excellent cheeseboard that everyone will truly love. My main tip, add what you like!

Charcuterie boards are all the rage, a true classic when it comes to entertaining. Here I share all of my favorite tips, tidbits and pairings to make an excellent cheeseboard that everyone will truly love. My main tip, add what you like!

Cheese for Everyone

Over the last year or so, I've been learning more about the world of cheese and what a delicious world that is. There are so many styles, flavors and textures, not to mention all the cheeses that come from different milks and mixes of milks too. There is truly a cheese for everyone.
Here, I gathered all the tips, tidbits and pairings to make an incredible charcuterie board that everyone will truly love.

Cheese Board vs. Charcuterie Board

There is a difference when it comes to a cheese board or a charcuterie board. Technically, the word "charcuterie" translates to meats in French. So if you were making a board full of only cheese, it wouldn't be a charcuterie board. But once you start adding meats, then it is.

What Goes on a Simple Charcuterie Board

This is where you can have fun with what you have! I like to raid my cabinets and pantry for variety and different finger foods to add to the board.

  • Cheeses
  • Meats
  • Olives and/or Pickles
  • Fresh or Dried fruit
  • Nuts
  • Honey and/or Jams
Charcuterie boards are all the rage, a true classic when it comes to entertaining. Here I share all of my favorite tips, tidbits and pairings to make an excellent cheeseboard that everyone will truly love. My main tip, add what you like!

How to Arrange a Charcuterie Board

  1. Start by arranging the cheeses on the board
  2. If using bowls for jams, arrange bowls around the platter.
  3. Fold meats if desired and arrange in empty spots.
  4. Fill empty spots with olives, fruit, nuts, etc.
  5. Add serving utensils to cheeses and jams and honey.

Tips on Making a Meat and Cheese Board

  • Have a variety of options with different textures, flavors and colors if possible
  • Same goes with meat, have a variety of meat, such as. hard salami or a funky prosciutto
  • Keep it FULL. What is so eye catching about cheese boards, is how full and abundant they look. So fill in the gaps with nuts or fruit.
  • Serve cheeses with it's own serving utensils.
  • Same with jams, if having multiple jams or honey, serve each one with it's own spoon.
  • Bring cheeses to room temperature before serving, about 20 minutes before you are planning on eating. This will open up the flavors of the cheese.

And finally…add what you like! What is so fun about making charcuterie boards is the variety of flavors and bites. So add what you love and everyone will love it!

Cheeses for Cheese Board

I always like to suggest working in odd numbers, since it's more visually appealing and gives you variety.
The three cheeses I always recommend to start off with for a simple cheese board are:

  1. Brie: Double cream D'Affinois is shown in the photos, buttery and mild. I also love a creamy triple cream brie such as Cowgirl Creamery Mt. Tam or St. Nuage, both incredibly decadent with a mild rind.
  2. Aged Gouda or Aged Cheddar: 15 months + older so you can enjoy those lovely crystals that develop in aged cheese.
  3. What I like to call this, the "wild card", such as a blue cheese, such as creamy gorgonzola or roquefort or sliceable alpine style, such as Gruyere or Comté or a tangy goat cheese.
    Other notable mentions: marinated goat cheese with olive oil and herbes,burrata with olive oil and flakey sea salt.

Meats for Charcuterie Board

  • Salami: I am really liking Creminelli Barolo Salami as a hard salami where you slice it yourself or try a sliced Sopressata that is flavored with pepper and garlic.
  • Prosciutto or Speck: Another pork charcuterie option that offers a bit of funk and saltiness. Look for speck instead of prosciutto, which is the same cut, but speck is smoked rather than cured like prosciutto.
  • Bresaola: If you don't eat pork, look for this beef charcuterie option.

Accoutrements

  • Olives: Castelvetrano Olives are our favorite, they are mild, buttery and addictive.
  • Pickles and Peppers: Such as peppadews or cornichons
  • Fruit: figs, grapes, pick seasonally
  • Jams: This homemade fig jam is always a crowd pleaser!
  • Honey or Honeycomb
  • Nuts: Almonds or Marcona Almonds are fantastic!
  • Crackers and/or Crostini

Cheese Pairing Suggestions

  • Aged Gouda + Fig Jam
  • Red Peppadews + Goat Cheese
  • Brie Cheese + Fig Jam or Pepper Jelly
  • Gorgonzola + Honeycomb
  • Soft Goat Cheese + Olive Oil + Herbes de Provence
  • Manchego + Quince Paste or Quince Jam
Charcuterie boards are all the rage, a true classic when it comes to entertaining. Here I share all of my favorite tips, tidbits and pairings to make an excellent cheeseboard that everyone will truly love. My main tip, add what you like!

More Cheesy Appetizers to Try

Print Recipe
5 from 7 votes

Simple Charcuterie Board

Sharing all of the tips, tidbits and pairings to make an excellent cheeseboard that everyone will truly love. My main tip, add what you like!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American, French
Keyword: simple charcuterie board, simple cheeseboard, small charcuterie board
Servings: 4 servings
Calories: 969kcal
Author: Samantha Ferraro
Cost: $15

Ingredients

  • 4 ounces goat cheese cut into cubes
  • ½ cup olive oil
  • 1 tablespoons herbes de provence
  • 4 ounce double cream brie
  • 4-6 ounces aged gouda broken up into chunks
  • 4 ounces Gruyere or Comté sliced thin
  • ½ cup Fig jam
  • ¼ cup Almonds
  • ½ cup Whole Castelveltrano olives
  • ¼ cup Cured olives
  • 4 ounces Sliced salami
  • 2 ounces Sliced prosciutto
  • Fresh fruit: figs grapes, clementines, etc
US Customary - Metric

Instructions

  • In a small bowl, gently toss the cubed goat cheese with olive oil and herbes de provence.
  • Arrange cheeses on a board or platter and spoon fig jam into a small bowl and arrange on platter.
  • Fill gaps with olives, sliced meat, nuts and fresh fruit.

Video

Notes

Bring cheeses to room temperature before serving, about 20 minutes before you are planning to serve.

Nutrition

Calories: 969kcal | Carbohydrates: 24g | Protein: 37g | Fat: 81g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1749mg | Potassium: 347mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1032IU | Vitamin C: 3mg | Calcium: 643mg | Iron: 3mg

Pear and Sweet Potato Latkes

· 2 Comments

A fall spin on the traditional latkes, these crispy and slightly sweet latkes are made with pear and sweet potato and flavored with brown sugar, cinnamon and a touch of nutmeg. Think of your favorite fall dessert, but in latke form!

Sweet potato and pear latkes is made with fall flavors of cinnamon, nutmeg and brown sugar for a touch of sweetness.

Pear Latkes with a Fall Twist

Every Hanukkah season, I always think of a new twist from the traditional potato latkes. Name a vegetable or fruit, I've done it! Everything from parsnip latkes to beet latkes to yucca latkes and lastly my Indian Spiced Cauliflower Latkes with Cilantro Chutney.

But this is the first year I took a sweet fruit and turned them into sweet latkes. Pear and sweet potato make up the latkes and are flavored with fall spices of cinnamon, nutmeg and brown sugar for a candy like touch.

As the latkes fry, the brown sugar caramelizes, creating a slightly chewy texture and can be enjoyed as part of a latke spread or as a dessert latke.

Sweet potato and pear latkes is made with fall flavors of cinnamon, nutmeg and brown sugar for a touch of sweetness.

What Type of Pear to use for Pear Latkes

Whenever there us fruit in a cooked recipe, I always recommend using firmer fruits so they can cold up in cooking. For the pear latkes, I used Starkrimson pears, which are both beautiful to look at, but also sweet and floral.

If you can't find Starkrimson pears, Comice pears would be a good substitute for their sweetness. Just be sure to pick firm pears that are not too soft.

Tips on Making Pear Latkes

  • Use firmer pears that are not too soft and without any bruising.
  • Squeeze out most of the shredded pear and sweet potatoes, which will provide a crispier latke.
  • Use a high heat cooking oil, such as vegetable or grapeseed oil.
  • Latkes are best eaten fresh, but can be reheated. Place latkes on wire lined baking sheet and in a 400 degree Fahrenheit oven until crisped and warmed through.

More Pear Recipes to Try

Print Recipe
5 from 6 votes

Pear and Sweet Potato Latkes

Sweet potato and pear latkes is made with fall flavors of cinnamon, nutmeg and brown sugar for a touch of sweetness.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dessert
Cuisine: American, Jewish
Keyword: pear latkes, sweet potato latkes
Servings: 12 latkes
Calories: 98kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Pear Latkes

Maple Cinnamon Crème Fraiche

US Customary - Metric

Instructions

  • Use a hand grater or shred attachment of a food processor to grate the sweet potato and pears and squeeze out most of the moisture.
  • Add mixture to a large bowl, along with whisked eggs, matzo meal, brown sugar and spices and mix well.
  • Pour enough vegetable oil into a large skillet so it comes up ½ an inch. Heat oil to 350 degrees Fahrenheit.
  • Dollop a large tablespoon of latke mixture into the hot oil and if it sizzles right away, it’s ready. Use the back of the spoon to gently press down on the latke so it is a bit flatter.
  • Fry on first side for about 3-4 minutes until golden brown, then flip over and fry for another 2-3 minutes. Continue frying latkes in batches, about 3-5 latkes at a time.
  • Transfer latkes to a paper towel lined baking sheet to drain any excess oil.
  • Meanwhile, make the maple crème fraiche. In another bowl, whisk the crème fraiche, cream cheese, maple syrup and cinnamon together and dollop crème fraiche on top of latkes before serving.

Notes

Use firmer pears that are not too soft and without any bruising.
Squeeze out most of the shredded pear and sweet potatoes, which will provide a crispier latke.
Use a high heat cooking oil, such as vegetable or grapeseed oil.
Latkes are best eaten fresh, but can be reheated. Place latkes on wire lined baking sheet and in a 400 degree Fahrenheit oven until crisped and warmed through.

Nutrition

Calories: 98kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 30mg | Potassium: 118mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2785IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

Pear Fritters with Orange Glaze

· Leave a Comment

It wouldn't be fall without one of my favorite sweet treats, fritters! But make them pear fritters flavored with warm spices of cinnamon, nutmeg and ginger and drizzled with a sweet orange glaze.

Pear fritters are sweet fried donuts that are seasoned with cinnamon and nutmeg and drizzled with a sweet orange glaze.

You've Heard of Apple Fritters, but What about Pear Fritters

Oh do I have a treat for you! Apple fritters may get all the attention once fall hits, but the sweet flavor of pears makes for a fantastic fried fritter.

Thanks to USA Pears for both the inspiration and sponsoring this post. I had so much fun creating this fall flavored Hanukkah recipe. Usually, it's all about my Mom's Crispy Potato Latkes but I love creating (and eating) donuts too. Have you tried my savory hatch chile donuts?

What Type of Pear to Use

Use firmer pears so they can hold up to the batter and to the frying. I used comice pears for this recipe for their sweet flavor, but comice pears can ripen and get too soft to use in cooking. Be sure to find firmer and less ripe pears so they can hold up in cooking.

Pear fritters are sweet fried donuts that are seasoned with cinnamon and nutmeg and drizzled with a sweet orange glaze.

A Few Tips on Making Pear Fritters

  • Use a high heat cooking oil, such as grapeseed or vegetable oil.
  • Cube the pear into very small cubes for an easier bite.
  • Fritters are best served hot and immediately after frying, but you can reheat by placing the pear fritters on a wire rack and in a 350 degrees Fahrenheit oven until warmed through.
  • Use a wide skillet so there is room for the fritters to fry evenly.
  • A dusting of powdered sugar is a nice option instead of the orange glaze.

More Pear Recipes to Try

Print Recipe
5 from 4 votes

Pear Fritters

It wouldn't be fall without one of my favorite sweet treats, fritters! But make them pear fritters with warm spices of cinnamon and nutmeg and drizzled with a sweet orange glaze.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: pear fritter recipe, pear fritters
Servings: 12 pear fritters
Calories: 147kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Pear Fritters

Orange Cider Glaze

  • ¾ cup powdered sugar
  • 2-3 tablespoons apple cider
  • 1 teaspoon orange zest
US Customary - Metric

Instructions

  • In a large bowl, add chopped pears and toss with lemon juice and set aside. ‘
  • In another bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg and salt together.
  • Whisk the apple cider, sugar, eggs, vanilla and melted butter together and pour into flour mixture along with chopped pears.
  • Mix everything together, the batter will be on the thicker side.
  • Pour enough vegetable oil into a large skillet so it comes up ½ an inch. Heat oil to 350-375 degrees Fahrenheit.
  • Using a tablespoon, spoon mixture into hot oil and fry on first side until deep golden brown, about 4-5 minutes. Carefully flip fritter over and continue frying for another 3-4 minutes until the fritter is a deep golden color. Continue frying in batches.
  • Transfer fritters to a wire rack that is placed over a baking sheet, to drain any excess oil.
  • For the glaze, whisk the powdered sugar, apple cider and orange zest together. The consistency should be a bit thinner than honey. Drizzle glaze all over fritters and serve immediately.

Notes

Use a high heat cooking oil, such as grapeseed or vegetable oil.
Fritters are best served hot and immediately after frying, but you can reheat by placing the pear fritters on a wire rack and in a 350 degrees Fahrenheit oven until warmed through.
Use a wide skillet so there is room for the fritters to fry evenly.
A dusting of powdered sugar is a nice option instead of the orange glaze.

Nutrition

Calories: 147kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 12mg | Potassium: 128mg | Fiber: 2g | Sugar: 17g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Chicken Liver Pate with Capers

· Leave a Comment

This flavorful chicken liver paté is chopped coarsely for texture and showcases Mediterranean flavors of capers, fresh herbs and a good amount of bright lemon zest. A bit different then the traditional chicken paté we're used to, but full of fantastic flavors.

This flavorful chicken liver paté is chopped coarsely and showcases bright Mediterranean flavors of capers, fresh herbs and a good amount of lemon zest.

Chicken Liver Pate Inspired from Mozza

This chicken liver pate recipe is inspired from the restaurant, Mozza Restaurant in Southern California. It's a fantastic Italian restaurant and one of their appetizers was a very similar chicken paté that the waiter was raving about.

Mozza's version had added guanciale, which is cured pork that comes from the jowl of a pig. I use guiancale in my carbonara recipe and it offers a fantastic savory and salty bite. However, for my version, I kept it pork-free and added capers and an extra sprinkling of flakey sea salt for that salty bite.

What Makes This Liver Paté Different

Traditionally, you'll often see a French style of chicken paté, which I do love as well. That version is creamy and smooth where you can spread it on a crostini. There is also a Jewish style of chopped liver, which I have fond memories of. However, My Mediterranean twist is roughly chopped with a coarse texture and lots of fresh herbs.

Chicken liver can have a "irony" flavor to it, which can be indecisive. The added flavors of shallots, lemon and capers help cut some of that richness from the liver for a more flavorful and palatable bite.

This flavorful chicken liver paté is chopped coarsely and showcases bright Mediterranean flavors of capers, fresh herbs and a good amount of lemon zest.

Chicken Liver Paté Ingredients

  • Chicken Liver: Source the best quality you can find. Preferably from pasture raised chickens, which will have the healthiest organ meat. We are lucky enough to live near local farms and got our chicken liver from Osprey Hill Farms.
  • Sherry: A touch of cream sherry reduces in the pan with the livers and cuts through the richness of the meat. You can find sherry in most grocery stores in the wine section, but if you can't, a splash of red wine is a good substitute.
  • Shallots and Garlic: Shallots and garlic are caramelized and add sweetness to the paté. There is also some finely chopped raw shallots mixed in that add a nice sharpness.
  • Capers: Also offers a sharp bite of brininess to the rich flavors.
  • Fresh Lemon Juice and Zest: It's the lemon zest that takes this dish over the top. Because liver is so rich, the citrus zest purks up all the other flavors.
  • Fresh Herbs: I've used both parsley and/or fresh cilantro. Give the leaves a rough chop and mix in.
  • Olive Oil: Good quality, extra virgin olive oil for drizzling on top as a finishing oil. I really love this Laudemio Olive Oil.

A Few Tips on Cooking Chicken Liver

  • Liver is very delicate so be gentle when working with the meat.
  • Cut off any extra fat or tissue before cooking.
  • Livers can handle a good sear, so get the pan nice and hot to achieve a good crust.
  • Livers cook very quickly, avoid overcooking, which can change the texture.
  • Chicken liver pate is great made ahead by a day and can last in the fridge, tightly wrapped for up to 5 days.
Print Recipe
5 from 3 votes

Chicken Liver Paté with Capers

This flavorful chicken liver paté is chopped coarsely and showcases bright Mediterranean flavors of capers, fresh herbs and a good amount of lemon zest.
Prep Time5 minutes
Cook Time10 minutes
Chopping5 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Italian, Jewish
Keyword: chicken liver pate
Servings: 6 servings
Calories: 261kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

  • 1 pound chicken livers
  • Salt and pepper
  • ½ cup olive oil divided + more for garnishing
  • 2 shallots finely chopped and divided
  • 1 garlic clove finely chopped
  • 2 tablespoons sherry or red wine
  • 2 tablespoons capers
  • Small bunch of parsley leaves + for more garnish
  • Zest of 1 lemon + more for garnish
  • Juice of ½ lemon
  • Sea salt for finishing
  • Toasted crostini for serving
US Customary - Metric

Instructions

  • Plce chicken livers on a few sheets of paper towels to dry (they may stick) and cut off any fat or connective tissue. Season with salt and pepper
  • Heat a medium sized skillet over medium heat and drizzle with ¼ cup of olive oil. 1 finely chopped shallot and saute until caramelized and soft, about 2-3 minutes. Add garlic and saute for another minute.
  • Add chicken livers and increase heat if needed to give them a good sear. Sear on first side for 1-2 minutes, then turn over and sear on the other side for another 1-2 minutes until just cooked through.
  • Pour in sherry and scrape any bits from the bottom of the skillet and reduce heat to medium.
  • Add capers and stir everything together. The sauce should have thickened but there should still be some moisture.
  • Remove from heat and place liver mixture onto a clean cutting board (I like to use a plastic cutting board for proteins) and pile the other finely chopped shallot, parsley, lemon zest and lemon juice and rest of the olive oil and give everything a really good chop.
  • Taste for seasoning and add more salt if needed. If the mixture is on the drier end, drizzle more olive oil and chop it through the mixture.
  • Spoon mixture on top of toasted crostini and top with parsley, lemon zest and a good drizzle of olive oil. If you have leftover chopped shallot, the added crunch is a nice touch.

Notes

Chicken liver pate is great made ahead by a day and can last in the fridge, tightly wrapped for up to 5 days.
Taste for seasoning and adjust as needed, more or less lemon or more capers, for example.
A flakey sea salt at the very end offers a nice crunch.

Nutrition

Calories: 261kcal | Carbohydrates: 2g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 129mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8379IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 7mg

Fun Latke Recipes

· Leave a Comment

Every year I think of a new fun latke recipe to create! Now, nothing compares to my mom's classic latkes (with shredded zucchini), but having fun with flavors, different vegetables and unique toppings is what the celebration is all about!

Here, I gathered a list of fun and unique latke recipes to try that go beyond just potatoes.

Which latke recipe is your favorite?

A list of fun and unique latke recipes that go beyond classic potato that you can enjoy every night of the week and then some.

15+ Fun Latke Recipes That Go Beyond Classic Potato

Roasted Garlic Caprese Latkes

Classic latkes are mixed with sweet roasted garlic and topped with roasted tomatoes, creamy burrata cheese and basil oil for an Italian twist.

Salt and Vinegar Potato Latkes

A play on the traditional potato latkes, these salt and vinegar potato latkes have a hint of sourness from the vinegar and a healthy sprinkle of sea salt. Serve along side onion and chive sour cream for a fun play on latkes.

Photo Credit: whatjewwannaeat.com

Rainbow Latkes

What’s better than brown potato latkes? Rainbow latkes in every color!! (Made naturally, of course!)

Hatch Chile Latkes with Hatch Guacamole

Hatch chile latkes are a New Mexico spin on the traditional latkes. Potato latkes are mixed with savory hatch chiles, cheddar cheese and served with cool guacamole. Not your traditional latkes, for sure, but probably my favorite ones to make!

Parsnip Latkes with Creme Fraiche and Caviar

Perfect for a Hanukkah ap[petizer, parsnip latkes are topped with creme fraiche, lox and caviar. May I suggest a glass of sparkling to pair it with?

Photo Credit: whatjewwannaeat.com

General Tso's Latkes - What Jew Wanna Eat

Latkes meet General Tso's with fresh ginger and hoisin sauce. The perfect latke to celebrate Christmukkah!

Yucca Latkes with Aji Amarillo

Inspired from Peruvian flavors, Yucca latkes are paired with a bright and creamy aji sauce.

Photo Credit: www.everydaymaven.com

Candied Sweet Potato Latkes

Candied Sweet Potato Latkes. A fun twist on the classic, made with maple syrup, vanilla, a bit of OJ and some coconut sugar. Gluten free and nut free!

Photo Credit: thepracticalkitchen.com

extra crispy scallion potato pancakes (latkes)

If you love a potato pancake with extra crispy edges, tender centers, and tons of flavor, these extra crispy scallion potato pancakes are for you.

Taro Latkes with Poke

Inspired taro latkes with wasabi sour cream and poke. Not your traditional latke to say the least, but the combination of fried taro with spicy cream and poke is one not to be missed.

Purple Sweet Potato Latkes with Kimchi

The beauty of this recipe is the flavor combination. The purple sweet potato latkes are a bit starchier fry up beautifully. Then roughly chopped kimchi is layered on top, saving a bit of the kimchi juice to stir into sour cream. And let me tell you…kimchi sour cream is a HUGE must do!

Photo Credit: whatjewwannaeat.com

S'mores Latkes - What Jew Wanna Eat

Who says latkes have to be savory? These S’mores Latkes sandwiches are rich, gooey, and flavored with cinnamon and sweet chocolate.

Ruby Red Beet Latkes with Cumin

Beet latkes are seasoned with a touch of warm cumin that pair so well together.

Photo Credit: www.runningtothekitchen.com

Spicy Spaghetti Squash Latkes

These spaghetti squash latkes are spiced up with a little jalapeño and made a bit healthier with squash instead of potatoes.

Plantain Latkes with Avocado Crema

With inspiration from savory plantain chips, plantain latkes are fried up and served with a bright lime avocado crema.

Photo Credit: overtimecook.com

Mac and Cheese Latkes and a Chanukah Blog Party and Double Giveaway!

Mac and Cheese Latkes are crispy and golden on the outside, soft and cheesy on the inside, and perfection in every bite!

Saffron Latkes with Herbed Feta and Pomegranate

Potato latkes are flavored with floral saffron, earthy turmeric and topped with feta and pomegranate seeds for a bit of sweetness.

Photo Credit: zardyplants.com

Oil-free Spinach Artichoke Latkes

A fun twist on a classic party dip, these spinach artichoke latkes are flavorful and nutritious! A healthier baked potato pancake, these versatile latkes make a great snack, appetizer, or even a meal if you’re so inclined.

Must Have Kitchen Items

· 6 Comments

I am pretty passionate about my kitchen tools. I believe every good cook needs to have the right tools on hand to be a wizard in their space. The tools I've listed are my most commonly used items and what I use every single day. I'm talking about tools that will cut your time in half, tools that will zest up your dishes and basic essentials that need to be in any chefs kitchen.

This is an on-going list, but I would love to know, what are your favorite kitchen tools?

Favorite Kitchen Appliances

Cuisinart 12 Cup Food Processor: A true powerhouse, I have had mine going on 10 years. I use the blade options to shred potatoes for latkes and the large bowl for anything from dough to Tahini Sauce.

Mini Food Processor: I use this for when I don't want to pull out the big food processor. This size is perfect for smaller batch sauces and salsas.

Vitamix, 64 ounces: This is such a strong blender, it makes the creamiest soups, the smoothest smoothies and is worth the investment.

Favorite Kitchen Tools

Wusthof 6 inch Chef Knife: Because everyone needs a good chefs knife. I've had this knife for over 7 years and is my go-to.

Large Wood Cutting Board: with rubber feet so it stays put.

Plastic Cutting Board: Also ahs rubber gripping to stay put. I use this board for prepping raw proteins.

Measuring Spoon: (Tablespoon): One spoon that adjusts to different measurements and saves space!

Measuring Spoon: (Teaspoon): Same as the tablespoon above, but for a teaspoon!
Glass Nesting Bowls: All purpose bowls that can handle heat, such as over a double boiler and great for prepping.
Pyrex Measuring Cups (Set of 3): Also heat resistant and used for measuring liquid. I also use these for whisking eggs and salad dressings.
Bench Scraper: Perfect for scooping up prepped vegetables and for cutting dough, to name a few.
Silicon Spoons: These are my favorite spoons to cook with! They are silicone so can be used on non-stick, heat resistant and most importantly, is one solid piece, so there's no risk of the spatula seperating from the handle like other spatulas and spoons.
Tongs: These are my favorite tongs, and I have had a number of them! Invest in a few to have on hand. You get good control, the spring is just the right pressure and they work well using one handed.

Microplane: One of my most used kitchen tools. I use this every single day for citrus zesting, grating garlic and grating Parmesan cheese.

Hand Grater: Ok, so this may look similar to a microplane, and technically it kinda is, but this hand grater has larger holes and is perfect for grating fresh Parmigiana and larger pieces of citrus zest.

Pizza Stone: Perfectly cooked, crispy crust for my Spring Pizza with Pesto, Asparagus and Fresh Lemon Zest under 10 minutes! We leave ours at the bottom of our stove and turn the stove to 500 degrees Fahrenheit about 30 minutes before we're ready to bake pizza.

Meat Thermometer: A must for checking internal temperature of proteins. For instance, beef wellington which can be hard to gauge unless you know the internal temp.

Silpat: These are so great to use over and over instead of parchment paper.

Fish Spatula: My favorite spatula because it's thin and flexible. Perfect for turning delicate fish to eggs and latkes.

Kitchen Shears: Sharp enough to cut through chicken for spatchcock chicken and I also use them to chop chives.

Shellfish Scrubber to scrub the outside of clams, mussels and crab.

Favorite Cookware

Le Creuset 8 Quart Oval Dutch Oven: This is an investment piece for sure. I use this sized dutch oven for big batches of bolognese or braises, such as braciole.

Le Creuset Cast Iron Skillet: Medium sized skillet that we use for so many things such as searing and roasting salmon.

Large Stainless Steel Skillet: Great for sauces and shallow frying.

All-Clad Non-Stick Skillet: These are the best non-stick skillets and I love the high sides.

Favorite Specialty Foods (Non- Perishable)

Laudemio Extra Virgin Olive Oil: This is my all time favorite olive oil. I DO NOT cook with this and use it only as a finishing oil or to dress salads where the olive oil can shine.

Villa Manodori Balsamic Vinegar: If you are looking for the most delicious, concentrated balsamic, this is it! I don't cook with this either, only use it as a dressing, finishing or serve with cheese. The small batch vinegar is made in Italy from famous chef Massimo Bottura and there is nothing like this sweet balsamic!

Pomegranate Molasses: Tart and rich, this is used in a multitude of Mediterranean recipes such as drizzled over roasted kabocha squash or in a pomegranate vinaigrette.

India Gate Basmati Rice: This is the BEST basmati rice I have ever had and yes, we do buy the 10 pound bag! We use this rice for Persian rice and it makes the lightest, fluffiest rice.

Alaska Gold Seafood: A fisherman owned cooperative based in Alaska that produces some of the best quality, wild-caught fish! Wild King Alaskan salmon, halibut and Sablefish are some of our favorites!

Tools you can live without but still deserve to have a shout-out

Mandoline: We have one and it is fun, but you can can live without it. Mandolines are perfect for slicing thin, even slices. Think chips or a potato crust for a quiche.

Immersion Blender: I love this tool, but again, I think you can live without it. It's great for pureeing a large pot of soup without having to pour the whole batch into a blender.

Individual Beef Wellington

· 3 Comments

Individual beef wellington is the epitome of a classic, gourmet dish. Filet mignon steaks are layered in puff pastry with a mushroom chestnut duxelles and a thin layer of paté. The individual beef wellingtons are perfect for a holiday dinner or for a special night in.

Individual beef wellington is the epitome of a classic, gourmet dish. Small filet mignon steaks are layered in puff pastry with a mushroom chestnut duxelle and a thin layer of paté. The individual beef wellingtons are perfect for a holiday dinner or for a special night in.

Perfectly cooked beef wellington wrapped in buttery puff pastry, there is nothing better. We served it with classic side, roasted garlic mashed potatoes and sauteed green beans or potato and leek gratin are a delicious side dishes as well!

What is Mini Beef Wellington?

Let's start with the basics. There are different variations of beef wellington, but the one I am most familiar with is a filet of beef that is layered with other ingredients, such as mushrooms aka mushroom duxelles, prosciutto or paté and then everything is wrapped in pastry and baked.


Usually, beef wellington is made with one beef tenderloin, where the roast is cut into individual servings. However, this recipe has the filet mignon steaks already portioned out into single servings for mini beef wellingtons.

Individual beef wellington is the epitome of a classic, gourmet dish. Small filet mignon steaks are layered in puff pastry with a mushroom chestnut duxelle and a thin layer of paté. The individual beef wellingtons are perfect for a holiday dinner or for a special night in.

What is duxelle?

You will probably see this word in most beef wellington recipes. Mushroom duxelle is a French recipe that consists of finely chopped mushrooms with herbs and shallots. I also added roasted chestnuts to this mixture (optional, but strongly recommended).

How long to cook individual beef wellington and to what temperature?


There is a two-step cooking process where the filets get a good sear for 2 minutes per side and the middle will still be very rare. Once cooled and layered, the filets are wrapped in puff pastry and then baked in the oven for 25- 30 minutes at 400 degrees Fahrenheit.

Depending on how you like your steak cooked, use a meat thermometer to check the internal temperature. For a rare middle, 120 degrees Fahrenheit, 130 degrees for medium-rare and 140 degrees for medium.

Can you make individual beef wellington ahead?


Beef wellington is a great make ahead recipe. Follow the recipe up until brushing with egg wash. You can store the prepped wellingtons in the refrigerator with a sheet of plastic wrap over for a day in advance.

To freeze, wrap the prepped individual wellingtons tightly in plastic wrap before freezing. When ready to cook, remove from freezer and thaw in the refrigerator overnight. Once thawed, place on parchment lined baking sheet, brush with egg wash and bake as instructed.

What sauce goes with beef wellington?

For this wellington recipe, I made a quick creamy horseradish sauce with Dijon mustard. Whisk sour cream, (sometimes I like to add a bit of yogurt too), with horseradish and Dijon mustard.

How to make individual beef wellington


If you can sear a steak, you can make a fantastic beef wellington. I like to think of the recipe, broken up into parts.

  1. Defrost the frozen puff pastry and thaw. On a lightly floured surface, roll out the pastry until it's ⅛th of an inch thin and cut into quarters. Each of the puff pastry squares will be what you wrap the filet in.
Defrost the frozen puff pastry and thaw. On a lightly floured surface, roll out the pastry until it's ⅛th of an inch thin. Cut into quarters, and each of the puff pastry squares will be what you wrap the filet in.

2. Pat the beef filets well, season with salt and pepper and sear in a hot skillet with a touch of oil. Sear the beef filet for 1-2 minutes per side until there is a good crust. Don't cook the filet too much since it will be cooking in the oven as well.

tes per side until there is a good crust. Don't cook the filet too much since it will be cooking in the oven as well.

3. Layer filet with paté, mushroom and chestnut duxelle and spread a layer of Dijon mustard on the steak.

3. Layer filet with mushroom and chestnut duxelle and spread a layer of Dijon mustard on the steak.

4. To wrap the individual beef wellingtons, bring up the sides of the puff pastry and wrap into a tight package. Turn over and if you have leftover dough, you can cut out a little shape to place on top. Or just use a paring knife and lightly score the top of the pastry for an easy design. Then brush with egg wash, season with coarse salt and place on a parchment lined baking sheet.

To wrap the individual beef wellingtons, bring up the sides of the puff pastry and wrap into a tight package. Turn over and if you have leftover dough, you can cut out a little shape to place on top. Or just use a paring knife and lightly score the top of the pastry for an easy design. Then brush with egg wash, season with coarse salt and place on a parchment lined baking sheet.

5. Bake individual beef wellingtons for 25-30 minutes, or until desired internal temperature is reached and the pastry is golden brown.

Bake individual beef wellingtons for 25-30 minutes, or until desired internal temperature is reached and the pastry is golden brown.

A Few More Cooking Tips

  • A lot of the steps can be made ahead of time. Make the mushroom duxelle up to a day in advance and sear the steaks ahead of time too.
  • If the pastry is getting too dark too quickly, place a sheet of foil over and continue cooking.
  • Let the wellingtons rest for at least 10 minutes after cooking and before cutting into.
  • Have fun with the filligns, such as adding a slice of prosciutto or speck (similar to prosciutto, but smoked).

More great beef recipes

Print Recipe
4.82 from 16 votes

Individual Beef Wellington

Individual beef wellington is the epitome of a classic, gourmet dish. Small filet mignon steaks are layered in puff pastry with a mushroom chestnut duxelle and a thin layer of paté. The individual beef wellingtons are perfect for a holiday dinner or for a special night in.
Prep Time1 hour
Cook Time35 minutes
Puff Pastry Thaw1 hour
Total Time2 hours 35 minutes
Course: Main, Main Course
Cuisine: British, French
Keyword: individual beef wellington, individual beef wellingtons, mini beef wellington
Servings: 4 servings
Calories: 627kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

Mushroom and Chestnut Duxelle

  • 4 ounces mushrooms any variety, roughly chopped
  • 6-7 roasted chestnuts optional, but highly recommended
  • 1 shallot finely chopped
  • 2 tablespoons unsalted butter
  • 5-6 sprigs of fresh thyme leaves removed
  • 1-2 tablespoons sherry wine

Beef Wellingtons

US Customary - Metric

Instructions

  • Start with the Mushroom duxelle. Chop mushrooms and chestnuts finely or add to a food processor to finely chop.
  • Heat a skillet over medium heat and add butter and chopped shallots and saute until softened, about 2 minutes.
  • Add mushroom mixture and thyme and saute until mushrooms darken in color and liquid has evaporated. Season with salt and pepper and pour in sherry. Continue sauteing until alcohol cooks off, for another 1-2 minutes.
  • Taste for seasoning and once done, remove and set aside to cool.
  • Pat the beef filets well with paper towels to blot excess moisture and season with salt and pepper. Bring skillet up to medium-high heat and add olive oil. Sear the beef filet for 1-2 minutes per side until there is a good crust. Don't cook the filet too much since it will be cooking in the oven as well. Set aside and cool to room temperature.
  • Defrost the frozen puff pastry and thaw by either placing it in the refrigerator or at room temperature for an hour.
  • On a lightly floured surface, roll out the pastry until it's ⅛th of an inch thin and cut into quarters. Each of the puff pastry squares will be what you wrap the filet in.
  • Spread 1 tablespoon of paté in the center of the pastry, then ¼ cup of mushroom duxelle and filet on top. Brush a layer of Dijon mustard onto the steak.
  • To wrap the individual beef wellingtons, bring up the sides of the puff pastry and wrap into a tight package. Turn over and if you have leftover dough, you can cut out a little shape to place on top. Or just use a paring knife and lightly score the top of the pastry for an easy design.
  • Brush with egg wash, season with coarse salt and place on a parchment lined baking sheet.
  • Bake individual beef wellingtons for 25-30 minutes, or until desired internal temperature is reached and the pastry is golden brown.

Notes

  • A lot of the steps can be made ahead of time. Make the mushroom duxelle up to a day in advance and sear the steaks ahead of time too.
  • If the pastry is getting too dark too quickly, place a sheet of foil over and continue cooking.
  • Let the wellingtons rest for at least 10 minutes after cooking and before cutting into.
  • Have fun with the filligns, such as adding a slice of prosciutto or speck (similar to prosciutto, but smoked).
  • For more wonderful beef recipes, try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.

Nutrition

Calories: 627kcal | Carbohydrates: 37g | Protein: 21g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 387mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1947IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 5mg

Olive Oil Challah with Olives and Rosemary

· 4 Comments

Studded with briny Kalamata olives and buttery Castelvetrano olives, this savory olive oil challah is flavored with fresh herbs and a good amount of flaky sea salt. And happens to be a fabulous dipper for good olive oil and balsamic.

Savory olive oil challah is studded with chopped olives, fresh rosemary and finished with flakey sea salt.

Savory Olive Oil Challah

My savory garlic rosemary challah is one of my most popular recipes and for good reason, because dare I say that savory challah is better then sweet challah? You be the judge.

I was channeling my garlic and herb focaccia, which is drizzled with floral olive oil and lots of fresh herbs and decided to transform those flavors into another savory challah.

This olive challah has olive oil as it's fat which gives the challah an incredible texture, without being too heavy.

Savory olive oil challah is studded with chopped olives, fresh rosemary and finished with flakey sea salt.

What Olives to Use

Traditionally, Kalamata olives are used in breads, but I prefer to have a combination of different olives. In this recipe, I used both briney Kalamata olives and more mild and buttery Castelvetrano olives.

A Few Challah Making Tips

  • You can make the dough ahead of time, just let if 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.
  • The fresh rosemary sprigs may dry out in baking, so for presentation, add a few sprigs after it’s baked.
  • Blot any excess brine off of the olives so they don't weigh down the dough.
Savory olive oil challah is studded with chopped olives, fresh rosemary and finished with flakey sea salt.

Try these Challah inspiration

Print Recipe
4.89 from 9 votes

Olive Oil Challah with Olives and Rosemary

Savory olive oil challah is studded with chopped olives, fresh rosemary and finished with flakey sea salt.
Prep Time20 minutes
Cook Time35 minutes
Proofing2 hours
Total Time2 hours 55 minutes
Course: Breakfast, Brunch, Snack
Cuisine: Jewish
Keyword: olive and rosemary challah, olive oil challah, savory challah
Servings: 2 challot
Calories: 1401kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

US Customary - Metric

Instructions

  • In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles.
  • In another bowl, whisk the olive oil, honey and 2 eggs and pour mixture into the yeast mixture.
  • Using a dough attachment on your mixer on low-medium speed, gradually add the flour, salt and chopped rosemary, about ½ cup of flour at a time with the mixer on low and add the chopped olives towards the end of mixing or with the last ½ cup of flour. The dough should begin to pull away from the bowl and come to 1 large ball of dough.
  • Turn the dough onto a very well floured surface and knead for about 5 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.
  • In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. Allow to rest and rise for 1 ½ hours until doubled in size.
  • When dough is ready, it should have doubled in size. Punch the dough down and divide dough into 2 balls, this will be your challot. Cover 1 ball of dough as you work with the other.
  • Divide dough into 3 or 4 pieces (depending on what kind of braid you’d like), which will be your strands. Roll each strand into a long rope all of equal sizes, about 8-10 inches in length and continue with desired braid.
  • Pre-heat oven to 350 degrees Fahrenheit and place challaot on a parchment or silpat lined baking sheet. Brush each challah with egg wash and sprinkle with coarse sea salt and chopped rosemary. Let rise for another 30 minutes.
  • Bake challah for about 30-35 minutes or until the top is lightly golden brown. Let challah cool before cutting into.

Notes

  • Yes you can make the dough ahead of time, just let if 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.
  • The fresh rosemary sprigs may dry out in baking, so for presentation, add a few sprigs after it’s baked.
  • Blot any excess brine off of the olives so they don't weigh down the dough.

Nutrition

Calories: 1401kcal | Carbohydrates: 218g | Protein: 32g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 2289mg | Potassium: 386mg | Fiber: 9g | Sugar: 24g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 13mg

Sauteed Green Beans with Shallots and Pine Nuts

· Leave a Comment

Simply sauteed green beans are dressed up with fried shallots and toasted pine nuts. And the best part, all made in one pan!

Simply sauteed green beans are dressed up with fried shallots and toasted pine nuts. And the best part, all made in one pan!

Sauteed Green Beans with Shallots

I have such an easy and impressive side dish for you. I was channeling green bean casserole, which truth be told, I have never had nor grew up with. But I do know that green beans and onions or shallots go so well together and I wanted to play off of those flavors.

  • First saute pine nuts until just golden brown. This happens quick, so keep an eye on them, then set aside.
  • In the same skillet, add sliced shallots and caramelize until softened and slightly charred with fried edges, then set those aside.
  • Add trimmed green beans (or you could use the thinner French style of green beans called haricot vert) and saute until bright green and tender. Season with salt and serve with fried shallots and pine nuts.

Simply sauteed green beans are dressed up with fried shallots and toasted pine nuts. And the best part, all made in one pan!

What to Serve with Sauteed Green Beans

I make this recipe as part of a weeknight dinner and for more elaborate holiday meals. Here are a few mains and other sides to pair with the green beans and shallots.

Print Recipe
5 from 3 votes

Green Beans with Shallots and Pine Nuts

Simply sauteed green beans are dressed up with fried shallots and toasted pine nuts. And the best part, all made in one pan!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: sauteed green beans with shallots, sauteed green beans with shallots and pine nuts
Servings: 4 servings
Calories: 245kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Bring a saute pan to low-medium heat and melt butter.
  • Add pine nuts and stir until pine nuts just change color to a light golden brown, about 3-5 minutes.
  • Continue stirring and once color changes, remove the pine nuts to a plate and set aside.
  • In the same skillet, add more oil if needed and add sliced shallots. Increase the heat to medium and saute shallots until slightly caramelized, about 5-8 minutes. Once done, remove to a plate and set aside.
  • Add green beans to the same skillet and saute for about 10 minutes, until green beans are bright green and tender.
  • To serve, plate green beans on platter and top with pine nuts, shallots and an extra sprinkling of flakey sea salt.

Notes

To make green beans ahead of time, you can boil for 2-3 minutes then shock in ice cold water and refrigerator until ready to use. Then saute just to warm through and serve with pine nuts and shallots.
You can also make the pine nuts ahead of time for up to a day in advance. Once sauteed, scatter on a paper towel lined plate and set aside until ready to serve.

Nutrition

Calories: 245kcal | Carbohydrates: 12g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 300mg | Potassium: 383mg | Fiber: 4g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg

Herb Roasted Turkey Thighs with Fennel

· Leave a Comment

Herb roasted turkey thighs is the perfect recipe for when you don't want to commit to the whole bird. The roasted turkey thighs are generously seasoned with rosemary and aromatic tarragon and roasted with flavorful fennel that caramelizes beautifully.

Easy roasted turkey thighs are seasoned with rosemary and tarragon and roasted with fennel until caramelized.

Easy Roast Turkey Thigh Recipe

Roasted turkey thighs are the perfect option for when we don't want to commit to a whole turkey. Turkey thighs, are about 2 pounds each, on average and have enough skin and fat to keep the meat tender and flavorful.

I treat roasted turkey thighs like roasted chicken. Generously rub with herbes and butter and roast at high heat so the skin renders and becomes crispy.

Have you Had Roasted Fennel

Fennel is one of my favorite vegetables to roast. We love fennel and use it raw in fresh salads where it stays crisp with a bright anise flavor. But once fennel is roasted, the entire flavor and structure changes.

Just like in my olive oil braised chicken with citrus and fennel, the fennel caramelizes in the turkey fat and becomes sweet and addictive. The sharp anise flavor mellows out and becomes sweet and pairs perfectly with the fresh tarragon and rosemary seasonings.

Easy roasted turkey thighs are seasoned with rosemary and tarragon and roasted with fennel until caramelized.

A Few Tips for Roasting Turkey Thighs

  • You can often find turkey parts (especially during the holidays) at the meat department in most grocery stores or you can ask the butcher to cut the turkey into parts for you.
  • Use paper towels to pat the meat dry on all sides. This will help the butter and herbs stick to the meat better.
  • Add other vegetables around the turkey when roasting, such as carrots, potatoes and shallots. The rendered turkey fat creates great caramelization and flavor for the vegetables.
  • We like using a cast iron when roasting chicken or turkey parts, for even heat distribution.
  • After roasting, let the meat rest for at least 10 minutes. Place a sheet of tin foil over the thighs to keep warm.

What to Serve with Herb Roasted Turkey Thighs

Print Recipe
4.80 from 5 votes

Herb Roasted Turkey Thighs with Fennel

Easy roasted turkey thighs are seasoned with rosemary and tarragon and roasted with fennel until caramelized.
Prep Time10 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: herb roasted turkey thighs, Mediterranean turkey thighs, turkey thighs recipe
Servings: 4 servings
Calories: 472kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

  • 2-2 pound bone in skin on turkey thighs
  • Salt and pepper
  • 4 tablespoons unsalted butter softened
  • 2-3 sprigs fresh tarragon leaves finely chopped
  • 2 sprigs fresh rosemary leaves finely chopped
  • 3-4 sprigs of fresh thyme leaves removed
  • 1 large fennel bulb cut into 8-10 wedges
  • 2 tablespoons olive oil
US Customary - Metric

Instructions

  • Pre-heat oven to 425 degrees Fahrenheit.
  • Pat the turkey thighs well with paper towels and season with salt and pepper on both sides and place in a baking dish or cast iron skillet.
  • Meanwhile, make the compound butter by combining softened butter and chopped herbs and mixing it all together.
  • Rub the butter mixture all over the thighs and under the skin.
  • Toss the fennel with olive oil and season with salt and pepper and scatter the fennel around the turkey.
  • Roast turkey thighs for 40-45 minutes until skin is golden brown and internal temp reaches 165 degrees Fahrenheit.
  • Once done, let rest for at least 10 minutes before cutting into. Serve with roasted fennel.

Nutrition

Calories: 472kcal | Carbohydrates: 5g | Protein: 36g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 126mg | Potassium: 849mg | Fiber: 2g | Sugar: 1g | Vitamin A: 497IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 2mg

15 Jewish Cookie Recipes

· 2 Comments

I have very fond memories of visiting Jewish and Italian bakeries when I was little in New York. The rows of colorful Italian rainbow cookies and all the different rugelach is like a cookie wonderland!

Here, I gathered a list of traditional and fun (with a twist) Italian and Jewish cookies that are perfect for baking around the holidays or anytime you need a nostalgic treat. For a sweet Jewish treat, try my Chocolate Matzo Toffee.

I'd love to know, what is your favorite cookie?

Jewish Cookies to Bake this Season

Jewish Cookies

Cherry-Pistachio Rugelach {Video}

Photo Credit: www.bunsenburnerbakery.com

Black and White Cookies Recipe

Photo Credit: glitterinc.com

Easy and Delicious Dairy Free Hamantaschen | Glitter, Inc.

Sticky Cinnamon Bun Rugelach

Photo Credit: www.dessertfortwo.com

Almond Horns

Chocolate Raspberry Walnut Rugelach

Seven Layer Rainbow Cookies

Photo Credit: freshaprilflours.com

Funfetti Rugelach

Italian Wedding Cookies

Photo Credit: www.bakinglikeachef.com

Authentic Italian Shortbread Cookies

Photo Credit: whatjewwannaeat.com

Black and Pink Cookies

Photo Credit: www.runningtothekitchen.com

Apple Butter Cacao Nib Rugelach

Photo Credit: www.bunsenburnerbakery.com

Chocolate Dipped Coconut Macaroons

Photo Credit: www.mysequinedlife.com

Pignoli Cookies

Photo Credit: thepracticalkitchen.com

chocolate and rosemary hamantaschen with halva ganache

Creme Fraiche Mashed Potatoes with Roasted Garlic

· 5 Comments

Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too.

Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too.

When it comes to team creamy or team chunky, I am always for team creamy! Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too. If mashed potatoes are one of your favorites try my Savory Mashed Sweet Potatoes they will be the talk of the table.

Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too.

Creme Fraiche Mashed Potatoes

I don't believe you need any fancy equipment to make ultra creamy mashed potatoes, but the addition of creme fraiche does make all the difference. Creme fraiche is a style of French cream that is tangy and decadent.

The creme fraiche is heated with milk and butter and when added to the cooked potatoes, creates the most comforting and creamy mashed potatoes.

Can't find Creme Fraiche?

I would happily suggest using standard sour cream in place of creme fraiche or a combination of sour cream and mascarpone to achieve the desired tang and texture.

Take the Time to Roast the Garlic

The other must in this simple mashed potatoes recipe, is the roasted garlic. Make the roasted garlic ahead of time so it's ready once the potatoes are done cooking. I do this often and add to a slew of recipes, such as baba ghanoush and to roasted garlic latkes.

Cut the garlic bulbs in half and drizzle with a bit of olive oil. The wrap then in foil and toast in the oven until fragrant and cloves are soft. Once they are done roasting, the garlic will be very hot, so let it cool and then squeeze out the softened cloves into the mashed potatoes.

What to Serve with Roasted Garlic Mashed Potatoes

Print Recipe
5 from 7 votes

Creme Fraiche Mashed Potatoes with Roasted Garlic

Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: creme fraiche mashed potatoes, mashed potatoes with chives, mashed potatoes with roasted garlic
Servings: 3 servings
Calories: 528kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

  • 2 whole garlic heads cut in half and keeping the root end in tact
  • 5 russet potatoes peeled and cut into 2 inch cubes
  • 1 teaspoon of Kosher salt divided
  • 4 tablespoons unsalted butter
  • 1 cup whole milk
  • 4 ounces creme fraiche
  • Fresh cracked black pepper
  • Fresh chives finely chopped for garnish
US Customary - Metric

Instructions

  • Pre-heat oven to 425 degrees Fahrenheit.
  • Wrap garlic heads in foil and roast in the oven for about 35-40 minutes. When done, remove from the oven, unwrap and let cool (it will be very hot) and set aside.
  • Add prepped potatoes to a pot and fill with cold water and ½ teaspoon salt. Bring to a boil and cook until potatoes are incredibly fork tender, about 20-25 minutes.
  • While potatoes are cooking, melt butter in another small pot and pour in milk, creme fraiche, ½ teaspoon of salt and squeeze in the roasted garlic cloves.. Bring to a gentle simmer (not boiling) and give everything a good whisk to break up the garlic, continue cooking just until mixture is warmed through, about 5 minutes.
  • Once the potatoes are done, drain water and place potatoes back in the same pot. Mash the potatoes a bit to give them a head start and pour milk in batches and mashing until smooth.
  • Ladle potatoes into a serving dish and garnish with black pepper and chopped chives.

Notes

You can make these mashed potatoes ahead of time and to reheat. I place the cooled mashed potatoes in a pot over low heat and add a bit of warmed milk. Stir them every so often until warmed and creamy. 
Be sure to add salt to the water before boiling the potatoes. This will ensure the potatoes are seasoned throughout. 

Nutrition

Calories: 528kcal | Carbohydrates: 70g | Protein: 11g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 868mg | Potassium: 1600mg | Fiber: 5g | Sugar: 7g | Vitamin A: 602IU | Vitamin C: 21mg | Calcium: 147mg | Iron: 3mg

Salmon Wellington

· 10 Comments

This salmon wellington recipe is a true show stopper! A beautiful wild caught filet of salmon is layered with Dijon mustard and creamed spinach that is nestled into buttery puff pastry.

Salmon wellington is a filet of salmon, layered with a creamy spinach mixture and wrapped in puff pastry. The salmon wellington is baked until perfectly golden brown.

This salmon wellington recipe is a true show stopper! A beautiful wild caught filet of salmon is layered with Dijon mustard and creamy spinach mixture and then nestled into buttery puff pastry.

Salmon Wellington AKA Salmon en Croute

A true showstopper and the perfect main course for a holiday dinner. Single serving salmon filets are brushed with Dijon mustard and then layered with a decadent creamed spinach that is flavored with a bright pop of fresh lemon zest.

The salmon and spinach mixture are wrapped in a puff pastry sheet, brushed with egg wash and baked until perfectly golden brown.
The results are spectacular, with a perfectly golden puff pastry crust and tender filet of salmon. I know this recipe will be your favorite "recipe to impress".

Unbaked salmon wellington with a filet of salmon centered on top of thawed puff pastry and layered with a creamy spinach mixture.

Salmon Wellington Ingredients

  • Salmon Filets: For individual wellingtons, I recommend using a 4-6 ounce filet of skinless salmon. Try and find a thicker piece that can hold up with the layers and the cooking time, since a thinner piece of salmon can cook too quickly. If you can, look for wild caught salmon without added dye for better quality. This is not a sponsored post, but we love salmon from Alaska Gold Seafood.
  • Frozen Puff Pastry: A box of puff pastry is always kept in the freezer for dinners like this.Thaw puff pastry in the refrigerator overnight or on the counter for an hour or so. If using 1 large piece, cut in half to wrap the puff pastry over each salmon filet. Then lightly dust with flour and roll out until it's an ⅛th inch thin. This will help the puff pastry cook evenly.
  • Dijon Mustard: A thin brushing right over the salmon offers a depth of flavor and a surface for the spinach mixture to rest on.
  • Spinach and Cream Cheese: Spinach and salmon go so well together. Saute fresh spinach with shallots, garlic and melt in cream cheese and a touch of nutmeg and lemon zest.
  • Fresh Dill: Offers another pop of freshness and goes so well with the salmon, lemon and spinach. If you don't have dill, substitute fresh chopped parsley or green onions.
  • Egg Wash: Whisked egg with a splash of water is all you need. Once the salmon wellington is all folded up, brush egg wash all over the puff pastry so it turns a beautiful golden brown once it's baked.

A Few Cooking Tips

Roll out the thawed puff pastry so it is a lot thinner then how it comes in the package. This will make sure the pastry cooks in time. If it is too thick, the inside of the pastry will be undercooked and doughy.

Pat the salmon dry very well before adding flavorings. This is ensure no excess moisture is added to the wellington.

Make the spinach mixture ahead of time and let it cool before layering on top of the salmon.

If the pastry is getting too brown too quick, tent a piece of foil on top and continue baking.

Salmon wellington is a filet of salmon, layered with a creamy spinach mixture and wrapped in puff pastry. The salmon wellington is baked until perfectly golden brown.

Make Salmon Wellington Ahead

To make salmon wellington ahead of time, follow the recipe up until brushing the egg wash. Place the wellingtons on a parchment lined baking sheet and freeze. Then when you are ready to bake, defrost for 30 minutes, brush with egg wash and bake per instructions.
You can also make the individual parts ahead of time: thawing the puff pastry and cooking and cooling the creamed spinach mixture.

Can Salmon Wellington be Reheated?

Yes it can, but I would not recommend reheated wellington that has already been baked, because you may overcook the salmon. If you want to reheat and the wellingtons have already been baked, I would suggest baking at 300 degrees Fahrenheit and place a tent of foil over them and bake until just warmed through.

Side Dishes to go with Salmon Wellington

And if you are interested in what wine would go well with salmon wellington, I really enjoy a smooth white wine, such as Pinot Grigio or Pinot Gris.

If you love salmon as much as me, here are a few more salmon recipes:

Print Recipe
5 from 13 votes

Salmon Wellington

This salmon wellington recipe is layered with Dijon mustard and a creamy spinach mixture that is wrapped up in puff pastry and baked until perfectly golden brown.
Prep Time1 hour
Cook Time45 minutes
Resting Time5 minutes
Total Time1 hour 50 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: salmon en croute, salmon in puff pastry, salmon wellington, salmon wellington recipe
Servings: 4 servings
Calories: 527kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

Spinach Mixture

Salmon Wellington

  • Flour for dusting
  • 1 sheet puff pastry thawed
  • 2 4-6 ounce Salmon filets skin and bones removed
  • 2 tablespoons Dijon mustard
  • 1 egg whisked for egg wash
  • Coarse salt for finishing
US Customary - Metric

Instructions

  • Pre-heat oven to 425 degrees Fahrenheit.
  • Bring a skillet to medium heat and melt butter and olive oi.. Add shallot and saiute for 1-2 minutes. Add garlic and saute for another 30 seconds- 1 minute.
  • Add fresh spinach and place a lid over to help the greens wilt and toss everything together.
  • Add fresh dill, lemon zest and juice, nutmeg, salt and pepper and stir to combine.
  • Add the cream cheese and use a spatula to break it down and melt into the mixture. Once fully combined and creamy, remove from heat and let cool.
  • Lightly dust flour on a clean work surface and roll out 1 sheet of puff pastry until thin, but not see through. This will help the pasty cook more evenly with the filling and cut pastry in half so you have 2 rectangular pieces.
  • Place a salmon filet on each piece of puff pastry and brush 1 tablespoon of Dijon mustard on each filet. Divide creamy spinach mixture between the 2 filets and spoon over salmon.
  • Fold in the sides of the pastry, creating a little package and place parcels on parchment lined baking sheet,m seam side down.
  • Use a pairing knife to lightly score the top of the pastry to create a design. Brush with egg wash all over the top and sides and sprinkle with coarse sea salt.
  • Bake salmon wellingtons at 425 degrees Fahrenheit for 25 minutes, then tent with foil and continue baking for another 10 minutes.
  • Once done, remove from oven and let cool for 5 minutes before cutting into.
  • Serve with lemon wedges and enjoy.

Video

Notes

If you don't have fresh spinach, you can use ¾-1 cup of frozen and defrosted spinach and squeeze out as much moisture as you can. 
To make ahead: make recipe up until egg wash and refrigerate for a few hours or freeze. When ready to bake, thaw for 30 minutes and bake per instructions. 
If puff pastry is getting too dark too quickly, cover with foil and continue baking. 
Try and find a thicker piece of fish so it won't overcook.
For another Seafood recipe with an Italian Spin, try my Halibut Piccata.

Nutrition

Calories: 527kcal | Carbohydrates: 32g | Protein: 9g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 655mg | Potassium: 269mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2684IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 3mg

Kadaif (Kadayif) Shredded Phyllo with Pistachios

· 2 Comments

Kadaif AKA kadayif is a Middle Eastern dessert of shredded phyllo that is softened with melted butter and layered with spiced pistachios. Similar to baklava, the phyllo dessert is generously doused with an orange blossom syrup and saffron as a personal touch.

Kadaif AKA kadayif is a Middle Eastern dessert made of shredded phyllo, spiced pistachios and finished with orange blossom simple syrup.

What is Kadayif?

Kadayif also spelled as kadaif is finely shredded phyllo that almost looks like very thin noodles and is made from flour and water. Similar to phyllo sheets, you can find kadaif sold in the freezer section of specialty or Middle Eastern markets and is often used in other Middle Eastern desserts, such as kanafe.

How to Prepare Kadaif (Shredded Phyllo)

Similar to phyllo sheets (at least sold here in the U.S.), boxes of shredded phyllo will be found in the freezer section and should be thawed before using. I keep mine in the freezer and place it in the fridge either the night before or morning before I'm going to work with it.

Kadaif is pretty dry and delicate, so it needs fat, such as melted butter to make it more pliable. When you take the shredded phyllo out of the box, it will feel dry and be tightly folded up.

Place the shredded phyllo in a large bowl, breaking it up with your hands and add melted butter in batches so all the shreds are coated.

Kadaif AKA kadayif is a Middle Eastern dessert made of shredded phyllo, spiced pistachios and finished with orange blossom simple syrup.

Ingredients and Substitutions

  • Shredded Phyllo (Aka kadaif/kataif/kadayif): A bit harder to find then phyllo, but I have found this in Middle Eastern stores in the freezer section.
  • Melted Butter: Shredded phyllo needs fat, slowly stream in butter while breaking up the shreds with your hands.
  • Saffron: A personal touch but offers both a beautiful orange hue and floral aroma. Take a pinch of saffron threads and steep in warm water and add that to the melted butter.
  • Pistachios: My nut of choice when baking baklava, but I would also suggest chopped walnuts and almonds.
  • Spices: Cardamom and Cinnamon are used in this recipe and are classic in baklava and many Middle Eastern treats.
  • Orange Blossom Water: Another favorite flavor and a little goes a very long way. Start with just a tablespoon. and add more if desired. You can also use rose water or omit the flower water all together and make a plain syrup. Here is the Orange Blossom Water I use.
  • Aromatics: Cardamom pods and orange peel to enhance the other flavors added. I have also used spreips of lemon peel and have thrown in a small cinnamon stick too.

More Middle Eastern Dessserts to Try

  • Kanafe: Shredded phyllo that is layered with cheese and also finished with a simply syrup.
  • Bamieh: Persian Donuts with Saffron and Rose Water
  • Baklava Bimuelos: Passover Donuts with Rose Water
  • Pistachio Baklava with Orange Blossom Syrup
Print Recipe
4.75 from 4 votes

Kadaif (Shredded Phyllo with Pistachios)

Kadaif AKA kadayif is a Middle Eastern dessert of shredded phyllo that is softened with melted butter and layered with spiced pistachios and doused with an orange blossom syrup.
Prep Time10 minutes
Cook Time30 minutes
Resting Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: Mediterranean, Middle Eastern
Keyword: kadaif, kadayif, kataif, shredded phyllo
Servings: 10 servings
Calories: 393kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Kadaif

  • 1 box kadaif shredded phyllo, thawed
  • 8 tablespoons unsalted butter
  • Pinch saffron

Pistachio Mixture

Simple Syrup

US Customary - Metric

Instructions

  • .Begin by pre-heating the oven to 400 degrees Fahrenheit
  • Melt butter in a small pot and add a pinch of saffron threads, letting the saffron steep in the butter.
  • Place the shredded phyllo in a large bowl and use your hands to break up the shreds. Add melted butter, in batches and use your hands to break up the shreds so the butter is evenly distributed.
  • In another bowl, mix the chopped pistachios with cardamom and cinnamon and set aside.
  • Using a 9-10 inch pie plate (you can also do this with a 9x13 baking dish), place half of the shredded phyllo mixture on the bottom, gently pressing down and making sure there is an even layer. Then layer teh pistachio mixture and finish with the other half of shredded phyllo, gently pressing down.
  • Place kadaif in the oven for 30 minutes until lightly golden brown.
  • While the kadaif bakes, make the simply syrup by adding the sugar, water, orange blossom syrup, honey, orange peels and cardamom and bring to a gentle simmer. Give it one good whisk and continue simmering until the sugar as dissolved and syrup has slightly thickened, about 5-7 minutes.
  • Once the kadaif is done, remove from the oven and this is when the syrup needs to be added, while it is still hot. Remove aromatics from the syrup (cardamom pods and orange peels) and carefully pour syrup slowly and evenly all over the kadaif. You will hear a crackling sound as the kadaif soaks up the syrup.
  • Once all the syrup is poured over, let the kadayif sit at room temperature for at least 45 minutes to 1 hour, so it has time to soak the syrup.
  • If you have leftover pistachios, garnish on top and cut into squares for serving.

Notes

Kataif will keep for up to 5 days, covered at room temperature. I have also left it in the fridge but prefer the texture at room temp. 
You do not need to re-heat as this recipe is best served warm or at room temperature, once the syrup has soaked in. 

Nutrition

Calories: 393kcal | Carbohydrates: 45g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 286mg | Fiber: 4g | Sugar: 24g | Vitamin A: 354IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg

Kale Pasta with Capers and Olives

· 2 Comments

Kale pasta with capers and olives is a lighter version of puttanesca pasta, with buttery castelveltrano olives and topped with toasted panko.

Kale pasta with capers and olives is a lighter version of puttanesca pasta, with buttery castelveltrano olives and topped with toasted panko.

Do I have such a delicious and easy weeknight dinner recipe for you! Inspired from one of my favorite pasta recipes, pasta alla puttanesca, I traded in the briny kalamata olives and tomatoes with fresh sautéed kale and buttery castelveltrano olives, creating a lighter and green puttanesca recipe. And the best part is the Parmesan panko topping, just for added crunch.

Pasta with Capers

One of my absolute favorite pasta recipes is a classic puttanesca, which is pasta with capers, olives and anchovies. The ingredients are briny and aromatic and history tells us that working women would make the decadent pasta to lure their male clients in.

What do Capers Taste Like?

Capers are briney and slightly salty and the small buds pack big flavor. Capers taste a little like a briney olive and offer great depth of flavor and saltiness to your dish. Whenever I have capers in a recipe, I'll add less salt overall, to balance the dish out. I also like to use some of the brine that the capers come in to add flavor and salt to my dish.

If you haven't had capers yet, I highly recommend grabbing a jar! I use capers in so many recipes, such as in chicken puttanesca, artichoke tapenade and in this unique chorizo bolognese with capers. You can find jars of capers in most, if not all grocery stores and they are usually with other canned or jarred items.

Other Ingredients in Green Puttanesca

  • Castelvetrano Olives: These are the olives that I eat on the daily! If you don't think you like olives, these are the ones I recommend to try. They are not nearly as briney as kalamatas and are buttery and mild. You can find them at most stores but here is an Amazon link to order Castelvetrano Olives online.
  • Anchovies: Another classic in puttanesca. Again, if you are nervous about the "fishy" taste of anchovies, you can buy anchovy paste or just omit all together. When you saute the anchovy fillets in oil, the fishy flavor mellows out and instead you get a lovely salty umami layer that is amazing with garlic.
  • Fresh Kale: Either lacinato kale or curly kale will work for this recipe. Pull the leaves off the stem and give them a rough chop. Just like spinach, kale will cook down to about half its size.
  • Parmesan Panko Breadcrumbs: This was a fun addition and offers a really nice crunch at the end. Heat a skillet with olive oil and add panko and saute until panko turns a light golden color. Then remove and grate in Parmesan cheese and save for pasta or other dishes.
Kale pasta with capers and olives is a lighter version of puttanesca pasta, with buttery castelveltrano olives and topped with toasted panko.

Other Pasta Recipes to Try

Print Recipe
4.89 from 9 votes

Kale Pasta with Capers and Olives

Kale pasta with capers and olives is a lighter version of puttanesca pasta, with buttery castelveltrano olives and topped with toasted panko.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main, Main Course
Cuisine: Italian
Keyword: kale pasta, pasta with capers
Servings: 4 servings
Calories: 753kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Pasta

Panko Breadcrumbs

US Customary - Metric

Instructions

  • Begin by bringing a pot of salted water to a boila nd cook pasta until just cooked through and save some starchy pasta water for the sauce.
  • Meanwhile, heat a large skillet over medium heat and drizzle with 2 tablespoons olive oil and add anchovy fillets. Use a spatula to break up the anchovies so they melt into the oil.
  • Add garlic and saute for another 30 seconds.
  • Add capers and saute for another 30 seconds. I also like to add some of the brine, but that is optional.
  • Stir in the chopped kale and cover with a lid to help wild the kale. Stir everything around and saute until kale is wilted and still a deep green color.
  • Pour in wine and reduce for a minute, stirring everything together.
  • Add the chopped olives, saving some for garnish and stir in the Parmesan cheese.
  • Once the pasta is ready, add cooked pasta directly to the kale mixture, stirring everything together. If the sauce is too dry, add ½ cup of starchy pasta water and a good drizzle of olive oil.
  • For the panko breadcrumbs, heat a small skillet over medium heat and drizzle with olive oil. Add panko and toss in the oil, continually until all the panko is a light golden color. This happens pretty quickly, so keep an eye on it. As soon as it turns golden, about 3 minutes, remove from stove and set aside to cool slightly. Stir in Parmesan cheese and toss together.

Notes

If you are not a fan of anchovies, you can omit all together or look for anchovy paste that comes in a tube.
The toasted panko will keep for 5-7 days at room temperature. I like to make a batch and use it to top pasta and sauteed vegetable dishes.
Use any greens instead of kale, such as spinach or arugula.

Nutrition

Calories: 753kcal | Carbohydrates: 97g | Protein: 23g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 11mg | Sodium: 1321mg | Potassium: 482mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3182IU | Vitamin C: 35mg | Calcium: 264mg | Iron: 3mg

Plum Cake with Vanilla and Cinnamon

· 2 Comments

Inspired from the popular New York Times recipe, this plum cake is gently flavored with vanilla paste, warm cinnamon and bright lemon juice to counter the sweet fruit. End of summer Italian plums are used, but larger plums or berries would be fantastic in this easy dessert.

Simple and sweet plum cake recipe flavored with warm cinnamon, vanilla and finished with a light dusting of powdered sugar.

Based on the Original Plum Torte from New York Times

I have had my eye on this classic recipe for years and the wait was sure worth it. This recipe for plum cake is as easy as it gets, using one bowl, if needed and a springform cheesecake pan.

The sweet Italian plums are smaller than traditional plums and once the end of summer nears, the plums become incredibly sweet and candy like. Though use whatever in season ripe fruit you have such as blueberries, blackberries or ripe pears.

Simple and sweet plum cake recipe flavored with warm cinnamon, vanilla and finished with a light dusting of powdered sugar.

Can you use Frozen Fruit?

Absolutely! I would just make sure the fruit isn't too wet, but most frozen berries or stone fruit would work great.

Recipe for Plum Cake

  1. Begin by pre-heating your oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, cream both white sugar, brown sugar and butter until creamy. Slowly add in the flour, baking powder and salt and mix until just combined.
  3. Add eggs and vanilla paste and continue mixing until just incorporated. The batter will be thick. Use a spatula to scrape down and around the bowl, making sure everything is mixed in well.
  4. Line a 9 inch or 10 inch spring form pan with parchment paper and pour batter in, leveling with a spatula so it bakes evenly.
  5. In a another bowl, toss the plums with cinnamon, lemon zest and lemon just and place the plums on top of the cake, gently pressing them into the batter.
  6. Bake plum cake for 45 minutes until lightly golden brown. You can also insert the cake with a toothpick and if it comes out clean, it's done.
  7. Let cool for a few minutes and dust with powdered sugar for serving.
Simple and sweet plum cake recipe flavored with warm cinnamon, vanilla and finished with a light dusting of powdered sugar.

More Dessert Recipes:

Print Recipe
5 from 6 votes

Plum Cake Recipe with Vanilla and Cinnamon

This plum cake is gently flavored with vanilla paste, warm cinnamon and bright lemon juice to counter the sweet fruit.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: plum cake recipe, plums cake, recipe for plum cake
Servings: 8 servings
Calories: 317kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Instructions

  • Begin by pre-heating your oven to 350 degrees Fahrenheit.
  • In a mixing bowl, cream both white sugar, brown sugar and butter until creamy. Slowly add in the flour, baking powder and salt and mix until just combined.
  • Add eggs and vanilla paste and continue mixing until just incorporated. The batter will be thick. Use a spatula to scrape down and around the bowl, making sure everything is mixed in well.
  • Line a 9 inch or 10 inch spring form pan with parchment paper and pour batter in, leveling with a spatula so it bakes evenly.
  • In a another bowl, toss the plums with cinnamon, lemon zest and lemon just and place the plums on top of the cake, gently pressing them into the batter.
  • Bake plum cake for 45 minutes until lightly golden brown. You can also insert the cake with a toothpick and if it comes out clean, it's done.
  • Let cool for a few minutes and dust with powdered sugar for serving.

Notes

This recipe is so versatile, have fun with the flavors, such as adding cardamom or ginger.
Frozen fruit, such as frozen berries, apricots or pears can be used as well, but be sure the fruit is not overly wet.
If your cake is not done yet, cover with foil and continue baking for about 5-10 minutes until baked through. Test by inserting with a toothpick and it it comes out clean, its done.
 
Inspired from the New York Times Plum Torte recipe

Nutrition

Calories: 317kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 22mg | Potassium: 238mg | Fiber: 2g | Sugar: 35g | Vitamin A: 700IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 1mg

Mediterranean Roasted Vegetables

· 8 Comments

Mediterranean roasted vegetables are a simple and flavorful side dish that is seasoned with a bold spice mix of za'atar, smoky paprika, garlic and earthy turmeric. Use this blend on any combination of vegetables for a big pop of flavor.

Mediterranean roasted vegetables are a simple and flavorful side dish that is seasoned with a bold spice mix of za'atar, smoky paprika, garlic and earthy turmeric. Use this blend on any combination of vegetables for a big pop of flavor.

Mediterranean Spice Mix

If someone asked me what my goto spices were, it would be za'atar, paprika, garlic and turmeric. I know that when I use any combination of those spices, the flavors always come out absolutely delicious. The combination of the bright and earthy za'atar with the smoky and deep paprika is always a winner and I often use those in numerous recipes, such as in my salmon shawarma recipe.

Zaa'tar: A Mediterranean is blend on it's own and there may be some differences depending on where you get it from. Usually, za'atar has dried thyme, sumac and sesame seeds. I like this brand for everyday use and I like to add extra sumac as well.

Paprika: Smoky paprika is my personal preference because I love the deepness it offers, but if you don't like smoked flavors, sweet paprika would be fantastic in this blend.

Garlic Powder: I like using garlic powder for cut vegetables because it is able to coat everything evenly.

Turmeric: Another favorite spice of mine, turmeric is earthy and a little goes a long way. It not only offers an earthy aroma, but also a beautiful golden hue on anything it touches.

Vegetable Mixture

Eggplant, cherry tomatoes, cauliflower and red onion are the vegetables in this simple recipe. They all roast beautully, jjust make sure everything is roughly the same size.

I like to cut the cauliflower into smaller florets so the edges caramelize and get crispy. The red onion is also sliced on the thinner side so the sugars can caramelize zand onion softens and becomes alsmost candy like.

For the eggplant, I prefer to peel most of the thicker peel, exposing the tender vegetable so its able to soak up all the spices. And the cherry tomatoes are always a given when roasting, as they get sweeter and flavors more concentration.

Other vegetable options: zucchini, bell peppers, romanesco cauliflower and potatoes.

Try these great side dishes

Mediterranean roasted vegetables are a simple and flavorful side dish that is seasoned with a bold spice mix of za'atar, smoky paprika, garlic and earthy turmeric. Use this blend on any combination of vegetables for a big pop of flavor.

Entrees to serve with these Vegetables

Print Recipe
5 from 15 votes

Mediterranean Roasted Vegetables

A simple and impressive recipe for Mediterranean roasted vegetables, with a bold spice mix of za'atar, smoked paprika and turmeric.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: Mediterranean roasted vegetables, Mediterranean vegetable bake
Servings: 4 servings
Calories: 223kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

Vegetables

  • 2 globe eggplant peeled and cut into 1 inch cubes
  • 1 whole cauliflower cut into small florets
  • 1 pint cherry tomatoes
  • 1 red onion sliced into thin wedges
  • 3 tablespoons olive oil
  • Lemon wedges for garnish
  • Chopped parsley for garnish

Spice MIx

US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
  • Layer prepped vegetables on baking sheet in a single layer.
    2 globe eggplant, 1 whole cauliflower, 1 pint cherry tomatoes, 1 red onion
  • Stir spice mix together and season vegetables with spices and drizzle with olive oil. Give everything a good toss so the vegetables are evenly and generously coated with the spices and olive oil.
    1 tablespoon za'atar, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon turmeric, ½ teaspoon Kosher salt or sea salt
  • Roast vegetables for 30-35 minutes until tender and slightly caramelized.
  • Once done, remove from oven and garnish with lemon juice and chopped parsley.

Notes

Oven temps may vary so keep an eye on the vegetables at the 20 minute mark. 
The vegetables used can be prepped ahead of time, however the eggplant may oxidize but will still roast just fine. 

Nutrition

Calories: 223kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 354mg | Potassium: 1274mg | Fiber: 12g | Sugar: 15g | Vitamin A: 793IU | Vitamin C: 104mg | Calcium: 92mg | Iron: 3mg

Stuffed Apple Challah with Cinnamon Streusel Topping

· 3 Comments

It's like apple pie meets challah! Classic cinnamon, brown sugar and apples roast together before being stuffed into challah. Then the stuffed apple challah is generously sprinkled with a brown sugar cinnamon streusel topping. If this doesn't scream Rosh Hashanah and fall, I don't know what does!

Apple pie meets challah in this apple stuffed challah! And once braided, the round challah is generously sprinkled with a brown sugar streusel topping.

Apple Stuffed Challah for Rosh Hashanah

Apple challahs are notablely one of the most popular and traditional recipes to make for the Jewish New Year. For the holiday of Rosh Hashanah, Jewish people will eat sweets to bring in a sweet new Year, usually in the form of apples and honey.

As modern times have come, classic challahs have transformed into really fun and flavorful creations., such as brown sugar cinnamon swirl challah , Stuffed Challah French Toast

and stuffed cardamom and date challah to name a few.

Apple Pie Meets Challah

I had so much fun creating this challah for the upcomning holiday and fall season. The entire house smlled like apple pie and it was glorious!

  • Start by roasting cubed apples with cinnamon or cinnamon extract, brown sugar, vanilla and a shot or two of whiskey doesn't hurt either.
  • Then stuff the mixture into challah braids and braid everything together. (Traditionally, a round challah is made for Rosh hashanah, but do whatever braid you feel comfortable with).
  • Then top the challah with a streusel topping tof: flour, butter, cinnamon and brown sugar and bake until cooked through, about 40 minutes.
Apple pie meets challah in this apple stuffed challah! And once braided, the round challah is generously sprinkled with a brown sugar streusel topping.

In the mood to bake? Here are more challah recipes:

Apple pie meets challah in this apple stuffed challah! And once braided, the round challah is generously sprinkled with a brown sugar streusel topping.
Print Recipe
5 from 6 votes

Stuffed Apple Challah with Cinnamon Streusel Topping

Stuffed apple challah is generously sprinkled with a brown sugar cinnamon streusel topping.
Prep Time30 minutes
Cook Time45 minutes
Proofing2 hours
Total Time3 hours 15 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: apple pie challah, apple stuffed challah, cinnamon apple challah
Servings: 2 challah
Calories: 2093kcal
Author: Samantha Ferraro

Equipment

Ingredients

Apple Mixture

Challah

Streusel Topping

US Customary - Metric

Instructions

Cinnamon Roasted Apples

  • Pre-heat oven to 425 degrees Fahrenheit and combine apples, brown sugar, cinnamon, salt, vanilla (and whiskey, if using) and stir together. Add mixture to a baking dish and bake for 30 minutes until apples are just tender and you can stick a fork through it easily.
  • Once done, remove from oven and let cool to room temperature. (I would even recommend making this a day or few hours ahead of time and let place in refrigerator until ready.

Cinnamon Streusel Topping

  • Combine flour, brown sugar, cinnamon, butter and salt in a bowl. Use your fingertips to rub butter into flour mixture until evenly distributed and set aside.

Challah

  • In the bowl of a stand mixer, add 1 cup warm water, yeast packet and sugar.
  • Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes until it foams up.
  • In the same bowl, add eggs, oil and honey and whisk together.
  • Using a dough attachment on your mixer, begin mixing and gradually add flour and salt, about ½ cup at a time. Continue until everything is incorporate and dough is in a cohesive ball.
  • Turn the dough onto a very well floured surface and knead for about 5 minutes until dough is smooth. Too see if the dough is ready, press your finger in and if the dough bounces back quickly, it's ready.
  • Place dough in a lightly oiled bowl, turning so dough has a light layer of oil on all sides. Place a towel or plastic wrap over the bowl and let rise for about 1 hour -1 ½ hours or until doubled in size.
  • Pre-heat oven to 350 degrees Fahrenheit.
  • Punch the dough and divide dough into 2 balls, this will be your challot. Cover 1 ball of dough as you work with the other.
  • Divide dough into 3 pieces, this will be your braid strands.. Take 1 of the strands and roll making a long snake, about 10-12 inches long, about 1-2 inches thick. Use a rolling pin to flatten the strand if needed.
  • Divide the apple mixture in half, for each challah. Then divide the halved apple mixture between the 3 strands of your first challah, draining any excess liquid so the apples are not too wet and seal the strand.
  • Braid a 3 strand braid and roll into a circle to make a round challah. Place challah on baking sheet and let rise for another 20 minutes. Repeat with the other challah.
  • Brush challot with egg wash and top with streusel topping.
  • Bake both challah for 40-45 minutes until cooked through. If topping begins to darken too fast, cover with foil for the last 10 minutes.

Notes

Make the roasted apples ahead of time so it has time to cool. 
When filling challah, be sure to drain any excess liquid so the filling isn't wet. 
You can also make the dough ahead of time, just let it rise in the fridge, anywhere from 8-24 hours ahead of time. 
Since the challah has filling, it will take longer to bake than traditional challah, so keep an eye on it, but should take about 40-45 minutes. 
If challah is getting too dark, cover with foil adn continue baking. 
 

Nutrition

Calories: 2093kcal | Carbohydrates: 353g | Protein: 36g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 1261mg | Potassium: 861mg | Fiber: 17g | Sugar: 124g | Vitamin A: 1138IU | Vitamin C: 17mg | Calcium: 160mg | Iron: 15mg

Blueberry Lavender Peach Cobbler

· 2 Comments

A classic recipe for blueberry peach cobbler with just enough floral lavender to make the sweet dessert pop. This is what summer desserts are made for!

A classic recipe for blueberry peach cobbler with just enough floral lavender to make the sweet dessert pop. This is what summer desserts are made for!

After picking over 5 pounds of fresh blueberries, what's the first dessert I run home to make? Blueberry lavender peach cobbler, of course! Blueberries with lavender is a stunning match!

A little lavender goes a long way but the floral notes work so well with the sweet blueberries. Then everything is topped with a simple rustic buttery biscuit topping and served with classic vanilla ice cream. Now that's a summer dessert worth waiting for!

And here's a pro tip, when peaches are in season, buy extra peaches then this article on how to freeze peaches to enjoy them all throughout the year!

A classic recipe for blueberry peach cobbler with just enough floral lavender to make the sweet dessert pop. This is what summer desserts are made for!

Just one more summer dessert before we dive into fall, gourds and pumpkins. Blueberries have been plentiful this summer season and even with all the recipe ideas I have, there is somethinig about baking up a classic blueberry cobbler that's so comforting.

Blueberries with Lavender

How do you feel about adding herbs with fruit? Certain herbs can offer a pop of brightness and freshness to fruit desserts without overpowering. Lavender lemon bars are a gorgeous combination and lavender with blueberries works so well.

Rub herbs into the sugar. To really accentuate the herbs aromas and oils, rub the lavender buds into the sugar to make a lavender sugar, that way the flavors are evenly distributed in the recipe.

More Dessert Recipes to Enjoy:

More sweet inspiration

Print Recipe
5 from 6 votes

Blueberry Lavender Peach Cobbler

A classic recipe for blueberry peach cobbler with just enough floral lavender to make the sweet dessert pop. This is what summer desserts are made for!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry lavender cobbler, blueberry peach cobbler, blueberry peach cobbler recipe
Servings: 6 servings
Calories: 576kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Berry Mixture

  • ⅓ cup sugar
  • 1 teaspoon dried lavender
  • 1 tablespoon lemon zest about ½ a lemons worth
  • 3 cups blueberries
  • 2 cups chopped peaches about 2-3 peaches
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla paste or extract

Biscuit Topping

  • 1 ½ cup all purpose flour
  • ¼ cup sugar + ⅛ cup for topping
  • 1 ½ teaspoon baking powder
  • 8 tablespoons unsalted butter chilled and cut into cubes
  • 1 ¼ cup heavy cream + 2 tablespoons for brushing
  • 1 teaspoon vanilla paste or extract
  • ½ teaspoon dried lavender
US Customary - Metric

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit.
  • For the berry mixture, start by mixing the sugar, dried lavender and lemon zest together. Use your fingertips to rub the lavender and zest into the sugar, set aside.
  • In a large bowl, add the blueberries, chopped peaches, cornstarch, lemon juice and vanilla paste. Add the infused sugar and give everything a good stir. Set aside while you make the topping.
  • For the biscuit topping, whisk whisk together the flour, ¼ cup sugar and baking powder. Add the cubed butter and use your fingertips to break up the butter into the flour until butter is about the sizes of peas.
  • Pour 1 ¼ heavy cream and vanilla extract into the flour mixture and stir to combine until it is one cohesive mixture. It will be thick and sticky.
  • Pour berry mixture into baking dish and use a large tablespoon to dollop biscuit topping all over the top. Brush biscuits with 2 tablespoons heavy cream. Mix ⅛ cup sugar with lavender together and top biscuits with the infused sugar.
  • Bake blueberry cobbler for 55 minutes to 1 hour until the fruit mixture is bubbling and biscuits are light golden brown.
  • Once done, remove from oven and let cool for at least 20 minutes. Serve as is or with ice cream.

Video

Notes

Lavender is optional but pairs so well with the blueberries.
You can use fresh or frozen fruit for this recipe. 
The mixture is on the less sweet side so if you like it sweeter, add an extra ¼ cup sugar.

Nutrition

Calories: 576kcal | Carbohydrates: 65g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 24mg | Potassium: 335mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1407IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 2mg

Roasted Cherry Tomato Bruschetta

· 1 Comment

Roasted cherry tomato bruschetta is what I call, 'not really a recipe-recipe". When summery tomatoes are at their peak, there is not much you need to do to them. A deep char, garlic and a healthy drizzle of fruity olive oil is all you need. Layer the jammy tomatoes over crostini and top with lots of fresh basil for the perfect summery bite.

When tomatoes are at their peak, roasted tomato bruschetta is on the menu! Served over crostini, fresh basil and fruity olive oil.

Peak Tomato Season

We are in peak tomato season and there is nothing more delicious then perfectly ripe cherry tomatoes begging to be layered on top of crisp crostini.

August through September is our peak season here on the West coast. As soon as their color deepens on the vine and with only a gentle pull, the cherry tomatoes come off easily. This is when I know they are perfectly ready and at their sweetest.

Roasted Cherry Tomatoes

When I don't feel like thinking or cooking, I make what I like to call "not really a recipe-recipe". I throw some cherry tomatoes in a baking dish with a good drizzle of olive oil, garlic cloves and pop it on a very hot oven. We've been having fun with an outdoor pizza oven that gets VERY hot, but you can still do the same in a standard oven.

The cherry tomatoes soften and char and their juices create the most delicious jammy sauce. I do something very similar with my roasted tomatoes and burrata recipe or you could roast some for a summery cherry tomato pasta.

When tomatoes are at their peak, roasted tomato bruschetta is on the menu! Served over crostini, fresh basil and fruity olive oil.

More tomato recipes

Even More Tomato Recipe Inspiration

Print Recipe
4.91 from 10 votes

Roasted Cherry Tomato Bruschetta

When tomatoes are at their peak, roasted tomato bruschetta is on the menu! Served over crostini, fresh basil and fruity olive oil.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Italian
Keyword: cherry tomato bruschetta, roastede tomato bruschetta
Servings: 4 servings
Calories: 264kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre-heat oven to 450 degrees.
  • In a baking dish, add cherry tomatoes, garlic cloves, olive oil and salt and pepper. Give everything a good mix and place in the oven for about 15-20 minutes or as soon as they char and soften.
  • When ready, remove from oven and gently press on the tomatoes with the back of a spoon to release their juices.
  • Generously top roasted tomatoes over crostini as well as any accumulated juices. Garnish with lots of chopped basil and serve.

Video

Notes

Use any variety of cherry tomatoes that are in season and cut large ones in half so they are all roughly the same size. 
You can substitute larger tomatoes in lieu of cherry, just chop into 1 inch cubes. 
 

Nutrition

Calories: 264kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 14mg | Potassium: 270mg | Fiber: 1g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 28mg | Calcium: 19mg | Iron: 1mg

Vegan Turkish Pizza (Lahmacun)

· Leave a Comment

Lahmacun is one of my favorite Turkish recipes. Usually made with meat, this vegan recipe showcases all of the same bold Mediterranean flavors but made with a hearty vegetable mixture, tangy pomegranate molasses and warm spices. Top the vegan Turkish pizza with sumac onions, lemon and fresh herbs for a fresh pop of flavor.

Vegan Turkish pizza AKA lahmacun is a thin crust pizza flavored with a bold and tangy vegetable mixture and topped with red onions and sumac.

There are a few varieties of Turkish pizza, such as the more traditional lahmacun that is topped with meat or the long boat shaped style called Turkish Pide (Turkish Pizza) with 2 Different Fillings, another of of my favs!

Think of lahmacun as a very thin crust pizza. They are sold all over Istanbul and are great for weeknight cooking. I made this even easier with the help of store bought pizza dough, just be sure to roll it as thin as you can. Here is my recipe for a Pizza Sandwich.

Vegan Inspired Turkish Pizza

Traditionally, you'll see lahmacun pressed with a spiced meat mixture and then baked. Instead, I took this version and veganized it with robust mushrooms, peppers and tomatoes and included bold Turkish flavors such as paprika, pomegranate molasses and cumin.

Cook the vegetable mixture and once the dough is rolled out thin, press the mixture onto the dough. If you have a pizza stone, get that nice and hot in the oven and cook the lahmacun right on that. Then once done, top with sumac onions, fresh lemon juice and lots of fresh herbs.

Vegan Turkish pizza AKA lahmacun is a thin crust pizza flavored with a bold and tangy vegetable mixture and topped with red onions and sumac.

More Turkish Recipes to Try

Print Recipe
5 from 4 votes

Vegan Turkish Pizza (Lahmacun)

Vegan Turkish pizza AKA lahmacun is a thin crust pizza flavored with a bold and tangy vegetable mixture and topped with red onions and sumac.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: Turkish pizza, vegan lahmacun, vegan Turkish pizza, vegetarian Turkish pizza
Servings: 4 servings
Calories: 371kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Turkish Pizza

Sumac Onions

US Customary - Metric

Instructions

  • Bring a skillet to medium heat and drizzle with olive oil. Add chopped shallot, bell pepper and garlic and saute until peppers and shallots have softened, about 5 minutes.
  • If you haven't already, finely chop mushrooms in a food processor or you can chop by hand, just be sure there are no large pieces left. Add chopped mushrooms and stir everything together and saute for another 3-4 minutes. The mushrooms should have darkened in color slightly and softened.
  • Add chopped tomatoes and stir everything together. Continue cooking for another 4-5 minutes so tomatoes release their juices and have softened. Season with salt and pepper and give it one more stir.
  • Add the smoked paprika, tomato paste, pomegranate molasses, cumin and sumac and stir everything together.
  • Continue sauteing for another 2 minutes and the mixture reduces and thickens. Once doen, remove from heat and set aside.
  • Meanwhile, pre-heat oven to 500 degrees Fahrenheit and if you have a pizza stone, place that in the oven to get hot.
  • Lightly flour your work surface and pizza dough and divide dough into quarters. Roll each piece into a 10 inch diameter and as thing as possible.
  • Spoon a quarter of the mixture onto the rolled out dough, bringing it close to the edge in a thin layer. Use the back of a spoon to gently press the mixture into the dough. Continue with the rest of the mixture and dough.
  • Place pizzas on a baking stone and cook for 4-5 minutes until edges are crisp and lightly golden brown.
  • While pizzas cook, make the onion salad. Add red onion, sumac, olive oil, lemon juice and parsley to a bowl and toss to combine.
  • Once Turkish pizzas are done, remove from oven and top with sumac onion salad and serve.

Notes

If you don't have a pizza stone, you can also bake these on a baking sheet. Just line with parchment paper and pizzas and bake for 8-10 minutes until the crust is lightly golden brown and cooked through. 
 

Nutrition

Calories: 371kcal | Carbohydrates: 69g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1136mg | Potassium: 649mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1717IU | Vitamin C: 51mg | Calcium: 24mg | Iron: 4mg

Tomato Cobbler with Rosemary and Gruyere Biscuits

· 9 Comments

A savory cherry tomato cobbler with herbs and garlic and topped with gruyere biscuits. Perfect as a light dinner or to serve for brunch.

Tomato Cobbler with Rosemary and Gruyere Biscuits via LittleFerraroKitchen.com

This may be one of my favorite tomato recipes to date. Sweet cherry tomatoes are roasted with herbs and garlic and topped with cheesy gruyere biscuits. The savory tomato cobbler emerges with perfectly golden biscuits and jammy tomatoes that would be perfect as a light dinner or to serve for brunch.

Tomato Cobbler with Rosemary and Gruyere Biscuits via LittleFerraroKitchen.com

Savory Tomato Cobbler

I will always savory-fy a recipe when I can. Savory tarts over sweet tarts any day and have you seen my play on a savory herb and cheese rugelach?

This tomato cobbler couldn't be simpler and is a bit different than the traditional sweet cobblers.

Start by sauteing garlic, herbs and onions in a cast iron skillet to give them a head start then just add cherry tomatoes. You could also do chopped larger tomatoes, just keep them to about 1 inch pieces so they don't cook down too quickly.

Tomato Cobbler with Rosemary and Gruyere Biscuits via LittleFerraroKitchen.com

Gruyere Biscuits

The recipe included may yield a bit more than you need or you can just nbestle the dough all over the top of your filling. Gruyere and rosemary are the main flavors in the biscuits but have fun experimenting with other flavors such as blue cheese, shredded cheddar and other herbs such as fresh thyme and scallions.

More tomato inspiration

Print Recipe
5 from 10 votes

Tomato Cobbler with Rosemary and Gruyere Biscuits

A savory cherry tomato cobbler with herbs and garlic and topped with gruyere biscuits. Perfect as a light dinner or to serve for brunch.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Brunch, Main
Cuisine: American
Keyword: cherry tomato cobbler, savory tomato cobbler, tomato cobbler
Servings: 4 servings
Calories: 818kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Tomato Mixture

Gruyere Biscuits

  • 2 cups flour
  • ½ cup butter very cold and cut into small cubes
  • 1 tablespoon baking powder
  • ¾ cup heavy cream + more for brushing
  • ½ teaspoon salt
  • 1 tablespoon fresh rosemary leaves chopped finely
  • 1 cup shredded Gruyere cheese
US Customary - Metric

Instructions

  • In a pan, saute the onions, garlic, red pepper and rosemary together in olive oil. Allow onions to begin caramelizing and then set aside and allow to cool for a few minutes.
  • In a large bowl, add the cherry tomatoes, the onion mixture, 1 tablespoon of flour and salt and pepper. Mix well. Add tomato mixture into cast iron or baking dish.
    Pre-heat oven to 350 degrees Fahrenheit.
  • To make the Gruyere biscuits, in a large food processor fitted with a dough blade, add the flour, butter, baking powder, heavy cream and salt. Pulse a few times until you see dough is "pea sized". Add cheese and rosemary and pulse a few more times just to mix though.
  • Form dough on a well floured surface in a large square. Cut in half (you will have a lot of dough leftover). and roll 1 of the squares with a rolling pin so it is about ½ inch thick.
  • Use a round cookie cutter to make round biscuits and place biscuits on top of tomato mixture. Depending how large your dish is, you can decide how large you want your biscuits to be.
  • Brush biscuits with heavy cream and bake at 350 degrees Fahrenheit for 35-40 minutes or until the biscuits begin to puff up and turn golden brown and the tomatoes break down and are soft.

Notes

The biscuit recipe will make A LOT more than you need. Cut half of the dough and save for later. You can freeze the dough for a future brunch!
Slightly adapted from Honey & Jam

Nutrition

Calories: 818kcal | Carbohydrates: 64g | Protein: 20g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 656mg | Potassium: 991mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2891IU | Vitamin C: 55mg | Calcium: 547mg | Iron: 5mg

It's Time to Grill Your Pizza

· 7 Comments

Grill + Pizza, well..is pure magic. So, here are a few tips on how to cook a pizza on the grill without a pizza stone.

It's Time to Grill Your Pizza via LittleFerraroKitchen.com

This won't be a "recipe" post exactly, but more of a "run and do this now" kind of thing. You get it, right?

Grilling pizza is so easy, but you need to work FAST! During the rest of the year, we use our pizza stone, which I HIGHLY recommend! We leave it at the bottom rack of our oven and it gives the pizza the crispiest crust ever. Really, invest in one and stop using your baking sheet. You'll thank me later. .

For this grilled pizza, you'll need a grill and to work fast! Get all your ingredients prepped and ready to go. Make your sauce and be sure it's at room temperature! (We've learned from mistakes that hot sauce well...turns into a very messy calzone!)

So let's break this down:

How to Cook Pizza on the Grill without a Stone

1) Get your grill SMOKING hot! Ours gets to about 400 degrees Fahrenheit.

2) Allow your dough to rest at room temperature for at least 30 minutes before rolling out. We use about 6-8 ounces of dough per pizza. Make sure to roll your dough as thin as possible. You can make your own or buy it made at Whole Foods or Trader Joes (way easier).

It's Time to Grill Your Pizza via LittleFerraroKitchen.com

3) Prep your toppings: sauce, cheese, sliced tomatoes, vegetables, meats, etc. Have it ready to go on a platter to place next to your grill.

4) Use the pizza peel to help transfer the pizza to the grill or, you can also use the back of a floured baking sheet. (See above photo).

5) Carefully place the dough on the hot grill and cook the dough on its first side for just 2-3 minutes. This happens very quickly and you'll see the dough start to bubble.

It's Time to Grill Your Pizza via LittleFerraroKitchen.com

6) Now here's when to work fast. Turn the pizza dough over and place it on your cookie sheet or pizza peel. You want the cooked side up and facing you. Add your favorite pizza ingredients on, but don't over-do it. A little goes a long way.

7) Carefully place your pizza back on the grill to cook on the other side. You can close the lid for 2 minutes so the cheese melts.

It's Time to Grill Your Pizza via LittleFerraroKitchen.com

8) Keep an eye on your pizza. You will see the sides crisping up. When done, remove to a pizza pan (or baking sheet) and allow to rest for minute or so before cutting.

It's Time to Grill Your Pizza via LittleFerraroKitchen.com

More pizza recipes

Print Recipe
5 from 7 votes

Grilled Pizza

Grilled pizza is a summer favorite! These are a few tips on how to cook pizza on the grill without a stone.
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Main, Main Course
Cuisine: Italian
Keyword: grilled pizza, how to grill pizza, pizza on the grill without a stone
Servings: 4 servings
Calories: 820kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 pound pizza dough

Possible Toppings

  • 1 pound Shredded mozzarella
  • 2 Sliced tomatoes
  • 4 ounces Sliced pepperoni
  • Fresh basil
  • 4 ounces Fresh ricotta cheese rough dollops
US Customary - Metric

Instructions

  • Get your grill smokin' hot up to 400-450 degrees Fahrenheit.
  • Let pizza dough rest at room temperature for at least 30 minutes before rolling out and portion dough into 6-8 ounces per person and roll out as thin as possible.
  • While dough rests, Prep your toppings: sauce, cheese, sliced tomatoes, vegetables, meats, etc. Have it ready to go on a platter to place next to your grill.
  • Use a pizza peel to help transfer the pizza to the grill or, you can also use the back of a floured baking sheet.
  • Carefully place your dough on the hot grill and cook the dough on its first side for just 2-3 minutes. This happens very quickly and you'll see the dough start to bubble.
  • Once the first side is done, turn the pizza dough over and place it on your cookie sheet or pizza peel. You want the cooked side up and facing you. Then add toppings, but don't overdo it. A little goes a long way.
  • Carefully place pizza back on the grill to cook on the other side. You can close the lid for 2 minutes so the cheese melts.
  • Keep an eye on your pizza. You will see the sides crisping up. Once done, remove to pizza pan (or baking sheet) and allow to rest for a few minutes before cutting.

Notes

Pizza dough keeps very well in the freezer, when ready, thaw overnight in the fridge and the next day, place dough on counter at room temperature for at least 1 hour before rolling out. 
 

Nutrition

Calories: 820kcal | Carbohydrates: 60g | Protein: 44g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 2057mg | Potassium: 341mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1405IU | Vitamin C: 9mg | Calcium: 644mg | Iron: 4mg

Shakshuka with Kale, Mushrooms and Feta

· 6 Comments

A hearty and smoky vegetarian shakshuka recipe loaded with sauteed kale, mushrooms and peppers. The tomato is seasoned with deep spices of cumin and paprika and once the dish is just done cooking, everything is topped with creamy feta and lots of fresh herbs.

A hearty and smoky vegetarian shakshuka recipe loaded with sauteed kale, mushrooms and peppers. The tomato is seasoned with deep spices of cumin and paprika and once the dish is just done cooking, everything is topped with creamy feta and lots of fresh herbs.

Breakfast may be one of my favorite meals of the day and it will always be savory for me! Give me all the spicy chorizo breakfast taco and I am one happy gal! For another great Feta dish, try my Phyllo Feta Rolls with Honey.

Vegetable Shakshuka with Feta

If you love a hearty vegetarian breakfast dish, you will love this vegetable shakshuka. Full of sautéed kale, peppers and mushrooms and of course, highly customizable.

The shakshuka base is smoky and condensed and the tomatoes are sweet and and just enough cumin to bring a bit of warmth. Then top the finished dish with roughly crumbled feta and let the warmth of the shakshuka slowly melt the cheese. And don't forget a good amount of crusty bread to sop up the decadent sauce too. And for an outstanding flavorful brunch, I highly recommend serving with a sweet lemon Dutch baby pancake!

A hearty and smoky vegetarian shakshuka recipe loaded with sauteed kale, mushrooms and peppers. The tomato is seasoned with deep spices of cumin and paprika and once the dish is just done cooking, everything is topped with creamy feta and lots of fresh herbs.
Print Recipe
5 from 9 votes

Shakshuka with Kale, Mushrooms and Feta

A hearty and smoky vegetarian shakshuka recipe with kale, mushrooms, and feta that is seasoned with deep spices of cumin and paprika.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Main Course
Cuisine: Jewish, Mediterranean, Middle Eastern
Keyword: shakshuka with feta, shakshuka with kale, vegetable shakshuka, vegetarian shakshuka
Servings: 2 servings
Calories: 386kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

  • 2 teaspoons Olive oil for drizzling
  • 1 small shallot chopped
  • 1 fresno or serrano pepper seeds removed and finely chopped
  • 1 red bell pepper seeds removed and chopped into ½ inch pieces
  • 4 ounces sliced mushrooms
  • 2 cups chopped kale or sub spinach
  • 2 garlic cloves chopped finely
  • ½ teaspoon Kosher salt
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 14.5 ounce can of whole tomatoes or sub crushed tomatoes
  • 4 whole eggs
  • ½ cup cubed feta cheese
  • Fresh parsley stems removed and chopped
  • Fresh cilantro stems removed and chopped
  • Salt and pepper to taste
  • Toasted bread
  • 2 tablespoons Everything spice for bread
US Customary - Metric

Instructions

  • Place a medium sized skillet or cast iron pan over medium heat and drizzle with olive oil. Add chopped shallot, fresno and bell pepper and saute for 2-3 minutes, until vegetables just soften.
  • Add sliced mushrooms and continue sauteing for 3-4 minutes until mushrooms are slightly caramelized. Add chopped kale and garlic and saute until kale wilts. Season vegetables with salt.
  • Stir in tomato paste and spices and saute for another 30 seconds. Pour in tomatoes and if using whole canned tomatoes, roughly break them up and squeeze them with youre hands. Give everything one more good stir.
  • Use the back of a spoon to make four wells into the sauce. Crack one egg into each well, leaving the yolk exposed and bring temperature down to a constant simmer.
  • Cook eggs for 5-7 minutes or until desired doneness. You may need to cover the pan with a lid to help cook the tops of the eggs moe evenly.
  • Once done, immediately top with feta cheese while it's still hot. Garnish with fresh chopped herbs and serve with toasted bread topped with everything spice.

Notes

Shakshuka is highly customizable, so feel free to use any leafy vegetables. 
You could also cook this in the oven for 10 minutes at 375 degrees Fahrenheit, but the yolks may not keep their yellow color.

Nutrition

Calories: 386kcal | Carbohydrates: 27g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 361mg | Sodium: 1517mg | Potassium: 1351mg | Fiber: 5g | Sugar: 13g | Vitamin A: 10086IU | Vitamin C: 182mg | Calcium: 430mg | Iron: 7mg

Shish Tawook (Grilled Chicken Skewers)

· 9 Comments

Shish tawook literally translates to "chicken skewers" and is widely known in Lebanese and Middle Eastern cuisine. Chicken thighs marinate in a mixture of yogurt, lemon and warm spices before being grilled over charcoal to create the most tender, juicy and flavorful chicken. This will become your favorite skewer recipe and is perfect served over lavash or my Chopped Kale and Chickpea Salad with Creamy Tahini Dressing. For a lemony bright Tahini sauce, try my Lemon Herb Tahini Sauce, It might be the most flavorful meal ever.

Shish tawook literally translates to "chicken skewers" and is widely known in Lebanese and Middle Eastern cuisine. Chicken thighs marinate in a mixture of yogurt, lemon and warm spices before being grilled over charcoal to create the most tender, juicy and flavorful chicken. This will become your favorite skewer recipe and is perfect served over lavash or salad.

Mediterranean Chicken Kabobs: An Easy Weeknight Dinner

If you follow me on Instagram, you know that we love to grill, especially in the summer. Our go-to protein is usually skinless, boneless chicken thighs. Always tender with a bit of fat for juiciness and much more flavorful than chicken breasts, in my opinion.

Chicken thighs are quick to thaw, take on flavors well and easy to cook with in any preparation. Therefore, making shish tawook a perfect weeknight dinner.

And may I recommend serving the grilled chicken skewers alongside a colorful Mediterranean charcuterie board for a show stopping meal!

Shish tawook literally translates to "chicken skewers" and is widely known in Lebanese and Middle Eastern cuisine. Chicken thighs marinate in a mixture of yogurt, lemon and warm spices before being grilled over charcoal to create the most tender, juicy and flavorful chicken. This will become your favorite skewer recipe and is perfect served over lavash or salad.

Shish Tawook Marinade

This is a marinade where most if not all the ingredients are cooking staples and are my go-to's without even thinking twice. Yogurt is a natural tenderizer and whether you marinate chicken, beef or lamb, a yogurt marinade always yields a fantastic outcome.

Lemon zest and juice, garlic and olive oil are also added. For spices, paprika, cumin, a touch of cinnamon and cayenne if you don't mind a bit of heat.

Shish tawook literally translates to "chicken skewers" and is widely known in Lebanese and Middle Eastern cuisine. Chicken thighs marinate in a mixture of yogurt, lemon and warm spices before being grilled over charcoal to create the most tender, juicy and flavorful chicken. This will become your favorite skewer recipe and is perfect served over lavash or salad.

A Few Cooking Tips

  • Boneless, skinless chicken thighs are the prefered protein but chicken breasts will work too. If using breasts, I'd recommend marinating a bit longer to help tenderize the meat.
  • Marinate for as long as you have time for. Early in the day to 30 minutes before cooking is fine.
  • This same marinade is fantastic on cubed beef and lamb as well.
  • Serve shish tawook with chopped kale salad with tahini dressing, Honey Harissa Cauliflower or Lebanese tabbouleh salad.

More chicken recipes

Print Recipe
5 from 10 votes

Shish Tawook (Grilled Chicken Skewers)

Shish tawook are Middle Eastern grilled chicken skewers that have been marinated in yogurt, lemon, garlic and spices.
Prep Time40 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time55 minutes
Course: Main, Main Course
Cuisine: Lebanese, Mediterranean, Middle Eastern, Turkish
Keyword: chicken tawook, shish taouk, shish tawook, shish tawook recipe
Servings: 4 servings
Calories: 444kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a large bowl, whisk all the ingredients together except for the chicken.
  • Use paper towels to pat the chicken dry, this will help the marinade stick better.
  • Add chicken to marinade and mix well. Place plastic wrap over the bowl and place in refrigerator if marinating longer than an hour.
  • About 30 minutes before you're ready to grill, remove chicken from refrigerator and skewer onto metal skewers. (if using wood skewers, just make sure to soak them in water for an hour before grilling).
  • Once your grill or grill pan is nice and hot, skewer chicken and grill on first side for about 3-4 minutes or until deep golden and lightly charred, then turn over and grill other side until golden brown and charred.
  • Once done, remove from grill and let rest for at least 5 minutes. I like to place the tawook directly on top of lavash or pita bread to serve.
  • Serve shish tawook with pita or lavash bread or along side a salad.

Notes

This is a great make ahead recipe, you can marinate for as long as 24 hours and as little as 30 minutes.

Nutrition

Calories: 444kcal | Carbohydrates: 5g | Protein: 52g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 145mg | Sodium: 411mg | Potassium: 950mg | Fiber: 1g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg

Mediterranean Watermelon Salad

· 6 Comments

You may not be able to stop once you dive into this bright and fresh Mediterranean watermelon salad. Sweet cubes of watermelon are gently tossed with creamy feta, thinly sliced onion and a simple sumac citrus dressing that makes all the bold flavors pop! Garnish the watermelon with a healthy amount of fresh mint and basil for a spectacular and gorgeous summer salad.

You may not be able to stop once you dive into this bright and fresh Mediterranean watermelon salad. Sweet cubes of watermelon are gently tossed with creamy feta, thinly sliced onion and a simple sumac citrus dressing that makes all the bold flavors pop. Garnish the watermelon feta salad with a healthy amount of fresh mint and basil for a spectacular and gorgeous summer salad.

Watermelon Mint Salad

I took inspiration from the classic watermelon feta mint salad and kicked it up even more! The combo is known to be enjoyed around the Mediterranean and since those are some of my favorite flavors, I knew exactly how I would punch up the flavors. With the addition of fresh herbs (mint and basil) and a tangy sumac dressing that just brings the sweet flavors out even more! For another Watermelon Salad try my Watermelon Salad with Goat Cheese.

This Salad Comes Together Quick

As in, very quick! In your serving bowl, whisk together lime juice, honey and sumac and add your sliced onions. Let those marinate as you prep the watermelon and feta. Then toss everything together, add herbs and voila. This watermelon feta salad couldn't be easier to mix together and the layers of flavors are fantastic. Sweet watermelon, slightly salty and creamy feta with the bright pucker from the lime and sumac. Just outstanding.

You may not be able to stop once you dive into this bright and fresh Mediterranean watermelon salad. Sweet cubes of watermelon are gently tossed with creamy feta, thinly sliced onion and a simple sumac citrus dressing that makes all the bold flavors pop. Garnish the watermelon feta salad with a healthy amount of fresh mint and basil for a spectacular and gorgeous summer salad.

Ingredients

Instructions

  1. In a large serving bowl, whisk lime juice, honey and sumac. Add sliced onions and toss to coat. Let onions sit for a few minutes.
  2. Add cubed watermelon, and feta and gently toss everything together.
  3. Garnish with chopped herbs and an extra sprinkle of sumac and give one gentle toss and serve.

Summer Dinner Salads

Summer Side Salads

Print Recipe
5 from 12 votes

Mediterranean Watermelon Salad

A refreshing summer salad with watermelon, feta, mint and sumac.
Prep Time15 minutes
Total Time15 minutes
Course: Mezze, Salad, Side Dish
Cuisine: Greek, Mediterranean, Middle Eastern
Keyword: Mediterranean watermelon salad, watermelon and feta salad
Servings: 2 servings
Calories: 266kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

US Customary - Metric

Instructions

  • In a large serving bowl, whisk lime juice, honey and sumac. Add sliced onions and toss to coat. Let onions sit for a few minutes.
  • Add cubed watermelon, and feta and gently toss everything together.
  • Garnish with chopped herbs and an extra sprinkle of sumac and give one gentle toss and serve.

Video

Notes

If you like spice, add ½ teaspoon of Aleppo pepper to the dressing or a finely chopped jalapeno. 
The salad is best enjoyed the same day but could last in the fridge for 1 day. 
For prep ahead: keep dressing seperate until ready to serve. 
Here is a Mediterranean shopping List!

Nutrition

Calories: 266kcal | Carbohydrates: 32g | Protein: 10g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 637mg | Potassium: 435mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1977IU | Vitamin C: 31mg | Calcium: 309mg | Iron: 1mg

Fruit Rose Tart with Rose Whipped Cream

· 28 Comments

Sharing one of my favorite desserts from my cookbook, The Weeknight Mediterranean Kitchen. This vibrant strawberry galette is scented with a touch of rose water and showcase summers sweet fruit, such as strawberries and peaches. But really, use any of your favorite fruits for this easy fruit tart! Then top with homemade rose whipped cream something really impressive!

This easy strawberry galette is filled with peaches, berries and scented with a touch of rose water. Then topped with homemade whipped cream.

Strawberry Rose Galette

I was going back and forth on what recipe to share for my release date and as I was skimming through all the food photos, I quickly fell in love with my fruit rose tart (or galette) all over again.

Seasonally fit, stone fruit and berries are perfect right now and the addition of a quick splash of rose water transforms the fruit with a gorgeous floral layer.

The fruit rose tart is so easy to whip up, that yes, you can even make this on a weeknight. The dough is a dream to make and doesn't require any kneading, just a quick whiz in a food processor. Then add your favorite fruit and bake away.

This easy strawberry galette is filled with peaches, berries and scented with a touch of rose water. Then topped with homemade whipped cream.

The Weeknight Mediterranean Kitchen Cookbook

Ingredients

Instructions

  1. Begin by making the dough by adding the flour, butter, sugar and salt into a food processor and pulsing until crumbly consistency.
  2. Then whisk together the Greek yogurt, lemon zest and juice and cold water in a bowl and pour the liquid mixture into the food processor. Pulse a few more times until a dough forms. You should be able to squeeze a piece between your hand and if it sticks together easily, it’s ready.
  3. Lay a large piece of plastic wrap on the counter and transfer dough, using floured hands to make a large disk and wrap the dough in plastic. Place dough in refrigerator while you prepare the rest of the ingredients.
  4. Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
  5. Next, in another bowl, add together the prepped fruit, 1 cup (50 g) sugar, vanilla extract, rose water and lemon zest and stir to combine.
  6. Remove dough from refrigerator and cut into 2 equal portions. Use a floured rolling pin and roll out dough to an even 10-12 inch (25 -30 cm) circle. At this point transfer dough to baking sheet before filling with fruit.
  7. Spread jam in the middle of the dough, between the two tarts, leaving a 1 inch (2.5 cm) border. Then divide the fruit mixture between each tart , making sure to drain any excess liquid so the dough does not get too wet. Make a small mound of fruit in the middle and fold up rim of the dough, into an overlapping crust.
  8. Brush egg over both tarts and sprinkle the edges with 1 tablespoon (15 g) sugar.
  9. Bake tarts for 20-25 minutes until crust is golden brown and fruit has softened.
  10. Let tarts cool for a few minutes before serving. Serve fruit tarts with rose whipped cream.
Fruit Rose Tart with Rose Whipped Cream
Print Recipe
4.95 from 34 votes

Fruit Rose Tart with Rose Whipped Cream

Fruit Rose Tart full of stone fruit and berries with a splash of rose water and a dollop of light whipped cream. Recipe from my cookbook, The Weeknight Mediterranean Kitchen.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Mediterranean
Keyword: fruit rose tart, fruit galette, Mediterranean tart
Servings: 2 tarts
Calories: 1536kcal
Author: Samantha Ferraro

Ingredients

Dough

  • 1 ¼ cup all purpose flour + more for rolling
  • 8 tablespoons cold butter cut into small pieces
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ cup full fat Greek yogurt
  • ½ lemon zested and juiced
  • ¼ cup ice cold water

Fruit Filling

  • 2 nectarines or peaches pitted and cut into ¼ inch slices
  • 8 ounces strawberries stems removed and cut into quarters
  • ¼ cup sugar + 1 tablespoons for garnish
  • 1 teaspoon vanilla extract or vanilla paste
  • ¾ teaspoon rose water
  • Zest of ½ lemon
  • ¼ cup raspberry or strawberry jam
  • Dried rose petals for garnish
  • Mint leaves for garnish
  • 1 egg beaten

Rose Whipped Cream

Instructions

  • Begin by making the dough by adding the flour, butter, sugar and salt into a food processor and pulsing until crumbly consistency.
  • Then whisk together the Greek yogurt, lemon zest and juice and cold water in a bowl and pour the liquid mixture into the food processor. Pulse a few more times until a dough forms. You should be able to squeeze a piece between your hand and if it sticks together easily, it’s ready.
  • Lay a large piece of plastic wrap on the counter and transfer dough, using floured hands to make a large disk and wrap the dough in plastic. Place dough in refrigerator while you prepare the rest of the ingredients.
  • Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
  • Next, in another bowl, add together the prepped fruit, 1 cup (50 g) sugar, vanilla extract, rose water and lemon zest and stir to combine.
  • Remove dough from refrigerator and cut into 2 equal portions. Use a floured rolling pin and roll out dough to an even 10-12 inch (25 -30 cm) circle. At this point transfer dough to baking sheet before filling with fruit.
  • Spread jam in the middle of the dough, between the two tarts, leaving a 1 inch (2.5 cm) border. Then divide the fruit mixture between each tart , making sure to drain any excess liquid so the dough does not get too wet. Make a small mound of fruit in the middle and fold up rim of the dough, into an overlapping crust.
  • Brush egg over both tarts and sprinkle the edges with 1 tablespoon (15 g) sugar.
  • Bake tarts for 20-25 minutes until crust is golden brown and fruit has softened.
  • Let tarts cool for a few minutes before serving. Serve fruit tarts with rose whipped cream.

Nutrition

Calories: 1536kcal | Carbohydrates: 162g | Protein: 19g | Fat: 93g | Saturated Fat: 57g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 367mg | Sodium: 795mg | Potassium: 784mg | Fiber: 8g | Sugar: 84g | Vitamin A: 3777IU | Vitamin C: 95mg | Calcium: 187mg | Iron: 5mg

Strawberry Hazelnut Crumble with Coconut Whipped Cream

· 22 Comments

Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.

Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.

Strawberry crumble is the one dessert I can't wait to make as soon as summer strawberries are in season! Perfectly sweet and topped with an oat and hazelnut crisp topping (or you could do almond topping) and finished with a generous dollop of the creamiest coconut whipped cream.

Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.

Strawberry Crumble with Oats


We are officially in summer mode and I couldn't think of anything better kick off strawberry season than with a classic straberry crumble (or strawberry crisp).

This strawberry crumble has an interesting addition of hazelnut flour and if you love the flavor of hazelnuts, you will LOVE hazelnut flour, as well as old fashioned oats for that classic crisp topping.

To continue the hazelnut flavor, I added a "generous" dash of hazelnut liqueur to the strawberries, but just a little because it can be pretty potent.

Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.

And the best part of this crumble.....coconut whipped cream!

As the crumble bakes in the oven, make the coconut whipped cream. Find coconut cream in the grocery store, right next to the coconut milk. However if you can only find coconut milk, just use the thick cream and not the coconut water.

Then just whip up as you would regular whipped cream! It won't get as thick as dairy whipped cream but can still holds it's own as any topping.

More Favorite Berry Recipes:

Print Recipe
5 from 21 votes

Strawberry Hazlenut Crumble with Coconut Whipped Cream

Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.
Prep Time10 minutes
Cook Time45 minutes
Cooling15 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: strawberry crumble, strawberry crumble recipe
Servings: 4 servings
Calories: 676kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

Topping

Filling

  • 1 pound strawberries fresh or frozen
  • 1 tablespoon cornstarch
  • 1 vanilla bean split
  • 1 tablespoon hazelnut liqueur such as Frangelico
  • 1 lemon zested and juiced
  • ¼ cup sugar

Coconut Whipped Cream

US Customary - Metric

Instructions

  • Preheat oven to 375 degrees Fahrenheit.I
  • In a bowl, mix together all the topping ingredients. Use your fingers to work in the butter until it is evenly distributed.
  • In another bowl, mix all the filling ingredients and pour it into an oven safe dish. I used my 6 cup souffle mold which fit perfectly.
  • Top with oat topping and gently pressing down.
  • Bake crumble for 45 minutes until the top begins to turn golden brown. (Note: Keep an eye on it during the last 15 minutes, if it's turning brown too quickly, cover with foil and continue baking).
  • While the crumble bakes, make the coconut whipped cream. Open the can of coconut milk and pour out the water. (Save for smoothies, soups, etc).
  • Pour the thick coconut milk into a the bowl of a stand mixer (or into a bowl if using a hand mixer) and begin to whip, starting on low speed and gradually moving to medium-high setting.
  • As soon as the cream begins to thicken, add powdered sugar and continue to beat. Check every so often for desired consistency.
  • Allow crumble to cool for at least 15 minutes and top with coconut whipped cream for serving.

Notes

Crumbles are highly customizable, add rhubarb with the strawberries or any other berries. 
If you can't find hazelnut flour, almond flour is a great substitute.
For the coconut cream, place a can of coconut milk in the fridge for a few hours to help the cream separate from the coconut water.

Nutrition

Calories: 676kcal | Carbohydrates: 72g | Protein: 7g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 531mg | Fiber: 8g | Sugar: 54g | Vitamin A: 374IU | Vitamin C: 84mg | Calcium: 91mg | Iron: 3mg

Post was originally published May, 2014 and updated June, 2021 with added nutritional information.

Adas Polow (Persian Rice and Lentils)

· 1 Comment

I may have an addiction to rice. Once you find that perfect airy and fluffy basmati rice, there is no going back. And then once you master the perfectly crispy tahdig, well..it's all over! You will be spoiled as the humble grain transforms into a masterpiece. Adas polow is a gorgeous Persian rice dish that is studded with lentils, tart barberries and crispy potato tahdig.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

Adas polow is a traditional Persian rice dish with layers of textures and flavors that does take a bit of time to make. The colors are vibrant and the bottom has a crispy potato tahdig, which means "crispy bottom". If you cannot find barberries, which are quite tart, you can substitute dried currants or even dried cranberries.

Rice to Use for Persian Rice

I highly recommend finding India Gate White Basmati Rice. We buy it by the 10 pound bag and it is well worth it! The grains are long and light and always makes perfect rice every time.

How to Make Adas Polow

For this dish, step by step photos are in order...hope this helps you to create this gorgeous rice dish for your holiday!

1) Pour rice into a large bowl and fill with water and rinse until water runs clear, then soak for 1 hour.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

2) In a small pot, add lentils and 1 ½ cups of water and bring to a boil then reduce to a simmer and cook lentils for about 10-15 minutes or until liquid has evaporated and lentils are tender. Season with salt and pepper and set aside.

3) In another pot, add rinsed rice and 4 cups of water and boil rice until it's soft on the outside but firm in the middle, about 10 minutes. Don't cook rice fully since. Rinse rice and set aside.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

4) In the same pot, drizzle olive oil and saute chopped onion until caramelized. Add barberries pinch of salt, ½ teaspoon turmeric and ½ teaspoon cinnamon and toss to combine. Remove and set aside.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

5) Wipe out the pot (or use a pan) and drizzle with olive oil to coat the bottom and bring to medium heat. Add ½ teaspoon of turmeric and stir in the oil and lay potatoes in an even layer.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com
Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

6) Mix lentils and rice together and add that on top of potatoes.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com


7) Add the barberry and onion mixture and figs and lay on top of rice.

8) Drizzle saffron water over the top of everything and poke holes with the back of a large wooden spoon. This will help the steam to escape and the bottom to get crispy.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

9) Next, cover the lid with a clean towel and close lid on pan. Cook on high for about 10 minutes so the potato gets crispy then decrease heat to low for 20 minutes so the rice is fully cooked.

10) When done, remove lid and serve rice with potato tahdig on the side.

Great side dishes

Print Recipe
5 from 6 votes

Adas Polow (Persian Rice and Lentils)

Adas polow is a vibrant Persian rice dish layered with lentils, tart barberries, saffron and crispy potato tahdig.
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Main, Side Dish
Cuisine: Mediterranean, Middle Eastern, Persian
Keyword: adas polow, adas polow recipe, Persian rice with lentils
Servings: 6 servings
Calories: 417kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • Pour rice into a large bowl and fill with water. Rinse several times until the water runs clear, about 6-7 times and then soak the rice for 1 hour.
  • In a small pot, add lentils and 1 ½ cups of water and bring to a boil. Once boiling, reduce to a simmer and cook lentils for about 10-15 minutes or until liquid has evaporated and lentils are tender. Season with salt and pepper and set aside.
  • In another pot, add rinsed rice and 4 cups of water. Boil rice until it is half way cooked and soft on the outside but still firm in the middle, about 10 minutes. You don't want to cook the rice fully because it will continue to cook later. When done, drain and rinse and set aside.
  • In the same pot you cooked the rice that is now empty, drizzle olive oil and saute chopped onion until caramelized. Then add barberries (or dried cranberries) salt, ½ teaspoon turmeric and ½ teaspoon cinnamon. Toss to combine and remove mixture to a bowl and set aside.
  • Wipe out the pot for any residual onion and drizzle with olive oil to coat the bottom and bring to medium heat. Add ½ teaspoon of turmeric and stir in the oil and lay potatoes in an even layer.
  • Mix lentils and rice together and add that on top of potatoes.
  • Then add the barberry-onion mixture and dried figs and lay on top of rice.
  • Drizzle saffron water over the top of everything and poke holes with the back of a large wooden spoon or chopstick. This will help the steam to escape and the bottom to get crispy.
  • Next, cover the lid with a clean towel and close lid on pot. Cook on high for about 10 minutes so the potato gets crispy then decrease heat to low for 20 minutes so the rice is fully cooked. The potato should be crispy and rice flurry and cooked through.
  • When done, remove lid and serve rice with potato tahdig on the side.

Notes

Recipe adapted from Turmeric and Spice

Nutrition

Calories: 417kcal | Carbohydrates: 86g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 575mg | Fiber: 11g | Sugar: 13g | Vitamin A: 13IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 3mg

Charred Peaches with Vanilla Honey Labneh and Pomegranate

· Leave a Comment

Sweet grilled peaches are topped with with tangy vanilla speckled labneh and finished with honey and pomegranate seeds.

This simple stone fruit dessert recipe is the epitome of summer. Sweet grilled peaches are topped with with tangy vanilla speckled labneh and finished with honey and pomegranate seeds.

Oh hello, Easy Summer Desserts!

This summer is flying by and I have been craving something simple and sweet. The peaches this season are extraordinary and I am the type of person that likes a little give to my fruit, dripping, juicy fruit where you have to stand over the sink to eat it.

Those ripe peaches would be perfect for my peach berry clafoutis, however, if you are grilling them, the firm peaches are better!

Keep it even simpler by forfeiting the charred peaches and adding any fresh fruit or berries of your choice. The sweetness pairs lovely with tart Mediterranean labneh.

And if you can't find labneh (you should!), substitute thick full fat Greek yogurt, which will still offer the same creamy tartness that goes so well with fresh fruit.

This simple stone fruit dessert recipe is the epitome of summer. Sweet grilled peaches are topped with with tangy vanilla speckled labneh and finished with honey and pomegranate seeds.

A Few Tips on Grilled Peaches

I took advice from my dear friend Laura over at Family Spice. She is the grilling queen!

  • Get your grill pan or grill very very hot.
  • Pick firmer fruit to grill, the softer fruit will release more juices and risk sticking to the grill
  • Once on the grill, don't touch until it releases from the pan easily
  • A fish spatula that is flexible works really well to release the charred peaches from the hot pan with minimal sticking.

More great grilling

Simple summer dessert recipe, charred peaches with creamy and tangy labneh and topped with sweet honey and tart pomegranate seeds.
Print Recipe
5 from 3 votes

Charred Peaches with Vanilla Honey Labneh and Pomegranate

Simple summer dessert recipe, charred peaches with creamy and tangy labneh and topped with sweet honey and tart pomegranate seeds.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Mediterranean
Keyword: charred peaches, grilled peaches
Servings: 4 servings
Calories: 203kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Begin by getting your grill pan or grill smoking hot and brush some grapeseed oil on the cut peach halves.
  • Place halved peaches on hot grill and allow them to cook for 3-4 minutes, until the flesh has some nice char.
  • While fruit it cooking, whisk together the labneh, vanilla and honey in a bowl.
  • Once fruit is done, place in a bowl and top with a dollop of labneh, drizzle of honey, pomegranate seeds and fresh mint.

Nutrition

Calories: 203kcal | Carbohydrates: 39g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 36mg | Potassium: 711mg | Fiber: 5g | Sugar: 34g | Vitamin A: 978IU | Vitamin C: 20mg | Calcium: 128mg | Iron: 1mg

Falafel Collard Wrap With All The Fillings

· Leave a Comment

May I introduce you to the ultimate collard wrap! Stuffed with freshly fried falafel and all of the fillings. Let's just say I didn't skimp on the textures and flavors with this wrap, including a generous layer of beet hummus, grilled eggplant, creamy tahini sauce and crunchy cabbage. What would you fill your collarard wrap with?

Falafel Collard Wrap with all the fillings including grilled eggplant, creamy tahini sauce, beet hummus and fresh cabbage!

Collard Wrap

As soon as spring hits, our butter lettuce and chard plants explode and we love using them for lettuce or burgers when we want something fresh and crunchy.

But when I saw these beautiful hearty collard greens at the farmers market, I couldn't pass them up!

Prep the Collard Green: Collard greens are thicker than other greens and need a bit of help to make them more pliable.

  1. Trim off the thick stem.
  2. Blanch leaves in boiling water for about 30 seconds.
  3. Place leaves in bowl of ice water to keep the color.
  4. Pat try and wrap with your favorite fillings.
Falafel Collard Wrap with all the fillings including grilled eggplant, creamy tahini sauce, beet hummus and fresh cabbage!

Falafel Wrap with All the Fillings

Think about texture and color when it comes to the fillings and have fun and use what you have!

The base of this collard wrap is falafel and you can find a recipe for my Mediterranean Falafel Bowl with Tahini Yogurt Sauce. There is also a layer of beet hummus (for a pop of color, or use your favorite hummus), creamy tahini sauce and grilled eggplant (or grilled zucchini would be fantastic!).

Layer, wrap (like a burrito), cut and enjoy!

Falafel Collard Wrap with all the fillings including grilled eggplant, creamy tahini sauce, beet hummus and fresh cabbage!
Print Recipe
5 from 3 votes

Falafel Collard Wrap With All The Fillings

Falafel Collard Wrap with all the fillings including grilled eggplant, creamy tahini sauce, beet hummus and fresh cabbage!
Prep Time8 hours
Cook Time20 minutes
Total Time8 hours 20 minutes
Course: Lunch, Main
Cuisine: Mediterranean, Middle Eastern
Keyword: collard wrao, falafel collard wrap
Servings: 4 servings
Calories: 676kcal
Author: Samantha Ferraro

Equipment

Ingredients

Herb Falafel

Fillings

  • Grilled eggplant or any other vegetable
  • Beet hummus recipe here!
  • Sliced red cabbage
  • Tahini Sauce recipe here!
  • Collard greens large stems removed (2 greens per wrap)
US Customary - Metric

Instructions

Make the Falafel

  • Begin with the falafel and soak the dried chickpeas for at least 8 hours or overnight.
  • The next day, drain the chickpeas and pulse in a food processor until crumbly and there are no whole chickpeas left. Transfer to a large bowl.
  • In the same food processor, pulse together the onion, garlic, parsley and cilantro. Pulse until it almost looks like a paste. Add parsley mixture to beans.
  • Use a large spatula to mix the beans and herbs together. Add spices and flour. Mix well. Add baking powder and soda just before frying. Mix everything well.
  • Heat a large skillet with an inch of vegetable oil and heat until the oil reaches 370 degrees Fahrenheit. You can test to see if the oil is hot by dropping a small piece of batter and if it sizzles, it's ready.
  • Use a large tablespoon or cookie scoop and form batter into balls. Scoop about 2 tablespoons worth and form a ball between your hands.
  • Carefully place the falafel in the hot oil. Fry on first side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
  • Once done, remove to a paper towel lined baking sheet and sprinkle with salt. Set aside.

Make the Collard Wrap

  • To make the falafel wrap, remove the thick stem from the collard green and blanch in boiling water for 30 seconds, then remove and place in ice cold water. Pat dry until ready to use.
  • Lay two large collard greens together so they overlap and spread about a tablespoon of beet hummus, two falafel, grilled eggplant, a few slices of cabbage and drizzle with tahini sauce.
  • Carefully wrap the collard, burrito style and use toothpicks to keep it on place and enjoy.

Notes

To see step by step on making falafel, click here!
This recipe makes about 12 falafel.

Nutrition

Calories: 676kcal | Carbohydrates: 36g | Protein: 10g | Fat: 58g | Saturated Fat: 45g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 151mg | Potassium: 582mg | Fiber: 9g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 4mg

Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette

· 1 Comment

Greek quinoa salad with chickpeas is the perfect recipe for when you are craving something simple, fresh and flavorful. Inspired by bright Mediterranean flavors, this Greek quinoa salad is dressed with a bright lemon vinaigrette and tossed with creamy feta cheese, artichoke hearts, olives and loads of fresh herbs.

Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.

I am always about big beautiful salads, or as I like to say, "no more wimpy salads". We want layers of flavors and textures with a bright dressing to bring all the flavors together.

A few favorite salads are my lemon orzo salad with corn and feta and my Mediterranean watermelon salad with sumac onions, if you're looking for a tangy and sweet salad that is perfect on a warm day.

Why You'll Love this Greek Quinoa Chickpea Salad

This Greek inspired quinoa salad is a breeze to make and has been on recipe rotation for nearly 10 years!

  • It's quick, bright and full of flavors.
  • Uses pantry staples with a few fresh ingredients thrown in.
  • Super customizable depending on what's in season and what you have on hand.
  • Lasts days in the fridge!
  • Can be made ahead of time easily.

Greek Quinoa Salad Ingredients

  • Quinoa: Often found in the bulk section or the grain aisle in grocery stores. I like using a rice cooker to make perfectly cooked quinoa.
  • Cherry Tomatoes: Cut in half or use whole tomatoes cut into ½ inch cubes.
  • Cucumbers: Persian, thin skinned cucumbers that are chopped in ½ inch cubes.
  • Chickpeas: Canned chickpeas make this recipe a breeze. Drain and rinse the chickpeas then add to the quinoa salad.
  • Olives: Pitted kalamata olives are used in this recipe but a more buttery and mild Castelvetrano would be delicious too.
  • Artichoke Hearts: Another pantry staple, drain and rinse the artichoke hearts and cut in half or into quarters so they are the same size as the other ingredients.
  • Feta Cheese: Find a feta cheese that is still in a block and in brine, which is creamier than the pre-crumbled options.
  • Fresh Herbs: Fresh mint and dill.
  • Lemon Vinaigrette: Olive oil, red wine vinegar, lemon juice, honey, oregano, salt and pepper are whisked together.

How to Make this Quinoa Salad

  • Make a batch of quinoa according to package directions (I like using a rice cooker) and let quinoa cool.
  • Toss in cherry tomatoes, cucumbers, artichoke hearts, chopped olives, herbs, chickpeas and feta cheese.
  • Make a simple vinaigrette by whisking olive oil, red wine vinegar, honey, oregano, salt and pepper and pour onto the salad.
  • Give everything a good toss making sure not to break up the feta cheese too much.
  • Serve right away or place in an airtight container for up to 3 days.
Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.

Customize the Recipe

Add slivered toasted almonds or toasted pine nuts to the quinoa salad.

Add in shredded chicken for more protein.

Substitute goat cheese for the feta cheese or fried halloumi.

Toss in chopped preserved lemons for a bit more saltiness.

Omit the feta and honey to keep the salad vegan.

More Quinoa and Salad Inspiration:

Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
Print Recipe
5 from 5 votes

Greek Quinoa Salad with Chickpeas

Greek quinoa salad with chickpeas is the perfect recipe for when you are craving something simple, fresh and flavorful. Inspired by bright Mediterranean flavors, this Greek quinoa salad is dressed with a bright lemon vinaigrette and tossed with creamy feta cheese, artichoke hearts, olives and loads of fresh herbs.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Keyword: Greek quinoa salad, Greek quinoa salad with lemon
Servings: 4 servings
Calories: 491kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Quinoa Salad

  • 1 cup Quinoa
  • 2 cups Vegetable stock low sodium preferred
  • 1 cup Cherry tomatoes cut in half
  • 1 cup Persian cucumbers peeled and chopped into ¼ inch cubes
  • 14 ounce can of artichoke hearts drained, rinsed and cut in half
  • 14 ounce can of chickpeas drained and rinsed
  • ½ cup Pitted Kalamata olives roughly chopped
  • ½ cup Feta cheese roughly crumbled
  • ¼ cup Fresh mint leaves roughly chopped
  • ¼ cup Fresh dill doughly chopped

Lemon Vinaigrette

US Customary - Metric

Instructions

  • Cook the quinoa in a rice cooker. If using a rice cooker, add quinoa and vegetable stock to rice cooker and press cook. The rice cooker will shut off once it's done cooking, then let cool and fluff with a fork.
  • Cook the quinoa on the stove top. If cooking on the stove top, add quinoa and vegetable stock to a small pot and bring to a boil. Place a lid on and bring down to a simmer and cook until quinoa is cooked through and liquid has evaporated, about 20 minutes. Let cool and fluff with a fork.
  • Add ingredients to quinoa. To a large bowl, add the cooked quinoa along with the cherry tomatoes, cucumbers, olives, artichoke hearts, chickpeas, feta cheese and fresh herbs.
  • Make the Vinaigrette. To a small bowl, whisk all of the vinaigrette ingredients together. You can also use a mason jar and shake all of the ingredients together.
  • Dress the salad by pouring the vinaigrette all over the salad and giving everything a good toss.
  • Garnish quinoa salad with additional fresh herbs and drizzle of olive oil and serve.

Video

Notes

Greek quinoa salad should last in the fridge for up to 3 days. 
To keep the salad as fresh as possible, add the herbs before serving to avoid wilting.

Nutrition

Calories: 491kcal | Carbohydrates: 24g | Protein: 9g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 27mg | Sodium: 963mg | Potassium: 333mg | Fiber: 3g | Sugar: 5g | Vitamin A: 379IU | Vitamin C: 23mg | Calcium: 175mg | Iron: 2mg

Rose Saffron Ice Cream with Pistachios

· 10 Comments

If I could have one ice cream flavor for the rest of my life, it would be saffron and rose ice cream. Incredibly fragrant, sweet and slightly floral, this Persian ice cream hits all of the flavor spots and I can't get enough!

Rose saffron ice cream is fragrant, floral and slightly sweet. This Persian ice cream is full of aromatic flavors and finished with chopped pistachios.

Saffron and Rose Ice Cream

Persian ice cream is probably one of my favorite ice cream flavors. I am bias to rose water and use it in a number of recipes such as my fruit rose tart and rose pistachio donuts that I make for Passover.

Saffron is another ingredient I always have on hand and a little goes a very long way. All you need is a pinch and a small jar will even last you through a number of recipes such as seafood and chorizo and Persian donuts called bamieh.

If you have an ice cream maker, I highly suggest trying these flavors next! There are "no churn" recipes, but I haven't tried that method yet. If you do, please let me know how it comes out!

Rose saffron ice cream is fragrant, floral and slightly sweet. This Persian ice cream is full of aromatic flavors and finished with chopped pistachios.
Print Recipe
5 from 13 votes

Rose Saffron Ice Cream with Pistachios

Rose saffron ice cream is fragrant, floral and slightly sweet. This Persian ice cream is full of aromatic flavors and finished with chopped pistachios.
Prep Time10 minutes
Cook Time10 minutes
Chilling6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: saffron and rose ice cream, saffron rose ice cream
Keyword: ice cream with rose and saffron, Middle Eastern ice cream, Persian ice cream, rose ice cream, saffron ice cream
Servings: 8 servings
Calories: 242kcal
Author: Samantha Ferraro
Cost: $10

Equipment

  • Ice Cream Maker

Ingredients

  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • ⅛ teaspoon Saffron
  • ½ cup sugar + 1 teaspoon
  • 3 tablespoons rosewater
  • 3 egg yolks
  • ½ cup shelled pistachios roughly chopped
US Customary - Metric

Instructions

  • In a medium pot, whisk together milk, heavy cream and ½ cup sugar. Allow to warm up but not boil. Make sure sugar dissolves and keep warm.
  • Next, grind 1 teaspoon of sugar and pinch of saffron threads in a mortar. Grind until the saffron breaks down. You still may see some threads leftover.
  • Add sugar and saffron mixture and the rose water to cream mixture. Mix to incorporate.
  • On low heat, add the egg yolks slowly while whisking at the same time. Continue whisking and keeping on low heat for about 8-10 minutes until mixture has thickened slightly.
  • Once everything is mixed well, take the cream mixture and strain it with a sieve (or fine mesh strainer) over a bowl to remove leftover saffron threads.
  • Place mixture in a well-sealed container and refrigerate for at least 4 hours to overnight. The mixture has to be chilled before churning.
  • Once mixture is chilled, pour into ice-cream maker. I am using the Kitchen-Aid Ice Cream attachment. For this attachment, I placed the setting at 1-2 and let it turn for 20 minutes. At the last 2 minutes, add the chopped pistachios.
  • It will be very soft at this point so place in container and in the freezer for at least 2 more hours until ready to serve.

Notes

Always have the ice-cream bowl ice cold and chilled.

Nutrition

Calories: 242kcal | Carbohydrates: 18g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 112mg | Sodium: 29mg | Potassium: 182mg | Fiber: 1g | Sugar: 16g | Vitamin A: 629IU | Vitamin C: 0.4mg | Calcium: 93mg | Iron: 1mg

Smoky Zucchini Baba Ghanoush

· 6 Comments

Another way to use up summers bounty of zucchini, with smoky zucchini baba ghanoush, topped with warm spices and a good drizzle of olive oil.

SmokyZucchini Baba Ghanoush

Another use for summers bountiful zucchini harvest is this smoky zucchini baba ghanoush inspired from Ottolenghi's Plenty cookbook. We always grow zucchini in the warm season and are blessed with a bountiful harvest. Besides the usual zucchini recipes, this twist on baba ganoush always makes an appearance. I like to top it with toasted chopped hazelnuts for texture and an extra sprinkle of paprika and floral olive oil.

Zucchini Baba Ganoush

Just as you would do with classic eggplant baba ghanoush, zucchini cook the same way. You can either place whole zucchini on a charcoal grill or place in the oven like I do with baba ghanoush.
As the zucchini cooks, the skin will blister, char, wrinkle and blacken and personally, the darker the skin, the more smokier in my opinion.

Turn the zucchini on all sides so the entire vegetable chars evenly. Then you are left with tender smoky zucchini flesh that is ready for all the delicious flavorings of tahini and garlic.

Then, just as baba is, a simple drizzle of good quality olive oil just to finish and maybe a healthy sprinkle of something crunch such as chopped hazelnuts or even toasted pine nuts would be fantastic. If you love the smoky flavors of baba ganoush, try vegan baba ghansouh made without tahini!

SmokyZucchini Baba Ghanoush

Ingredients

Instructions

  1. Using a hot grill (I used our charcoal grill for added smoky flavor), cook the zucchini until all sides are blackened. Use tongs to turn it every so often.
  2. Once done, remove and place in a bowl and cover with foil and allow until easy to handle or room temperature. Once done, carefully remove all the outer charred skin, leaving the soft flesh.
  3. Add zucchini flesh to food processor along with tahini, garlic, lemon zest and juice and spices and pulse just a few times to mix everything together. Don't over mix or it will get too thin.
  4. Once done, pour onto a shallow bowl and garnish with mint, spices, chopped nuts and a good drizzle of olive oil.

More Zucchini Recipe Inspiration

More Middle Eastern Recipes

Zucchini Baba Ghanoush
Print Recipe
4.84 from 12 votes

Smoky Zucchini Baba Ghanoush

Another way to use up summers bounty of zucchini, with smoky zucchini baba ghanoush, topped with warm spices and a good drizzle of olive oil.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: zucchini baba ganoush, zucchini baba ghanoush
Servings: 6 servings
Calories: 64kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Garnish

US Customary - Metric

Instructions

  • Using a hot grill (I used our charcoal grill for added smoky flavor), cook the zucchini until all sides are blackened. Use tongs to turn it every so often.
  • Once done, remove and place in a bowl and cover with foil and allow until easy to handle or room temperature. Once done, carefully remove all the outer charred skin, leaving the soft flesh.
  • Add zucchini flesh to food processor along with tahini, garlic, lemon zest and juice and spices and pulse just a few times to mix everything together. Don't over mix or it will get too thin.
  • Once done, pour onto a shallow bowl and garnish with mint, spices, chopped nuts and a good drizzle of olive oil.

Notes

Zucchini can be pretty watery and can thin out consistency. I like to drain any excess liquid after the zucchini have cooked.
Here is a Printable list of Mediterranean Spices for your Pantry.
 
Will keep in an airtight container in the fridge for up to 5 days.
Recipe inspired by Plenty Cookbook

Nutrition

Calories: 64kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg

Save

Fruity and Floral Sephardic Inspired Sangria- Two Ways!

· 1 Comment

It doesn't get more colorful than this Sangria! Cocktails like, Raspberry and Citrus Mezcal Cocktail and Passion Fruit Margarita with Li Hing Mui have been on repeat this season. Testing and sipping, it's all about quality control, of course.

I took some inspiration from my favorite Sephardic flavors and created two very floral and addictive sangrias. A strawberry rosé sangria with rose water and a peach sangria with orange blossom water. These floral sangrias are so lovely and light, you will be begging for round two!

Strawberry Rose Sangria with rose water and Peach Orange sangria with orange blossom water.

Strawberry Rosé Sangria

The colors of this rosé sangria are so beautiful thanks to the pink hue of rosé and blended strawberries. All you have to do is blend frozen strawberries until it's a sorbet texture. Then pour into a large pitcher along with a bit of simple syrup, rosé wine, a few dashes of rose water and your favorite fruits.

Strawberry Rose Sangria with rose water and Peach Orange sangria with orange blossom water.

Peach Orange Blossom Sangria

Peach and orange blossom are a beautiful match and in season peaches will shine in this sangria. Puree fresh peaches (or frozen if you have them) until a slushy consistency and pour in a large pitcher, along with a bit of white rum, simple syrup and orange blossom water. I prefer a lighter white wine, such as Pinot Grigio. or a vino verde to keep it light and refreshing.

Strawberry Rose Sangria with rose water and Peach Orange sangria with orange blossom water.

More floral infused recipes

Print Recipe
5 from 2 votes

Fruity and Floral Sangria- Two Ways!

Sangria Two Ways: Strawberry rose sangria with rose water and peach orange sangria with orange blossom water.
Prep Time10 minutes
Chilling4 hours
Total Time4 hours 10 minutes
Course: Cocktail, Drinks
Cuisine: Mediterranean, Spanish
Keyword: peach sangria, strawberry rose sangria
Servings: 10 servings
Calories: 116kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

White Peach Sangria with Orange Blossom Water

  • 1 large peach pitted and roughly chopped or 1 cup frozen peaches
  • ½ cup sugar
  • ½ cup + 2 tablespoons water divided
  • 2 tablespoons white rum
  • 2 teaspoons orange blossom water
  • 1 bottle 750ml white wine (I used Pinot Grigio)
  • 1 large peach pitted and sliced for garnish
  • Sparkling water or sparkling wine for serving
  • Edible flowers for garnish

Strawberry Rosé Sangria

  • 1 cup frozen strawberries
  • ½ cup sugar to make simple syrup
  • ½ cup + 2 tablespoons of water divided
  • 2 tablespoons white rum
  • 2 teaspoons rose water
  • 1 bottle 750ml Rosé wine
  • 1 cup fresh strawberries cut in half or sliced
  • 1 red plum pitted and sliced
  • Sparkling water or sparkling wine for serving
  • Edible flowers for garnish
US Customary - Metric

Instructions

White Peach Sangria with Orange Blossom

  • To make fresh peach puree, add the chopped peaches to a blender or food processor with a splash of water (about 2 tablespoons) and pulse until smooth.
  • Next, make your simple syrup. Combine ½ cup sugar and ½ cup water in a saucepan and bring to a boil. Turn down the heat and simmer for a few minutes, until the sugar is dissolved. Take off the heat and let cool. You’ll only need ¼ cup for this recipe, so store the rest in a jar in the refrigerator for other cocktails.
  • In a tall pitcher, add in ½ cup of the peach puree, sliced peach, rum, ¼ cup simple syrup, orange blossom water, and white wine. Use a long handle to stir everything together and allow to sit in the refrigerator for at least 4 hours.
  • When ready to serve, pour into glasses and top with either sparkling wine or sparkling water (I used La Croix sparkling water) and garnish with edible flowers, if using.

Strawberry Rosé Sangria

  • To a blender or food processor, add frozen strawberries and about 2 tablespoons of water and blend until smooth. Pour into airtight container until ready to use.
  • Next, make your simple syrup. Combine ½ cup sugar and ½ cup water in a saucepan and bring to a boil. Turn down the heat and simmer for a few minutes, until the sugar is dissolved. Take off the heat and let cool. You’ll only need ¼ cup for this recipe, so store the rest in a jar in the refrigerator for up to 1 month.
  • In a tall pitcher, add in ½ cup of the strawberry puree, ¼ cup of simple syrup, fresh strawberries, plum, white rum, rose water, and rosé wine. Use a tall handle to stir everything together and allow to sit in the refrigerator for at least 4 hours so flavors can blend.
  • When ready to serve, pour into glasses and top with either sparkling water or sparkling wine and edible flowers.

Notes

Both rose water and orange blossom water go a very long way so use the recommended amount in the recipe first and add more if desired. 
 
 

Nutrition

Calories: 116kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 113mg | Fiber: 1g | Sugar: 25g | Vitamin A: 124IU | Vitamin C: 20mg | Calcium: 8mg | Iron: 1mg

Spring Shakshuka with Ramps, Herbed Yogurt and Spiced Butter

· 2 Comments

A cross between shakshuka and a Turkish breakfast called cilbir, this spring shakshuka merges the two to become a fantastic and bright spring brunch item. Eggs are nestled between sauteed ramps and spring asparagus and once cooked, everything is topped with smoked paprika butter and herbed yogurt. The flavors and textures of the cool yogurt and warm butter along with the creamy yolky eggs and vegetables is a magical bite.

Spring Shakshuka with Ramps, Herbed Yogurt and Spiced Butter

Ramps are a Spring Must Have

Ramps was the newest introduction into our cooking repertoire. AKA baby leeks, ramps have a super short-early spring fling and once you see them at the farmers market, they are gone by the time you're done blinking. I grabbed some as quickly as I could.

Spring Shakshuka with Ramps, Herbed Yogurt and Spiced Butter

A Cross Between Shakshuka and Cilbir

Like I was saying before, I can't fully call this shakshuka to its entirety, it is really a cross between shakshuka and a Turkish breakfast dish called cilbir, which is poached eggs that are poured over with paprika butter. So with spring inspiration in mind, I thought it would be interesting to combine the 2 ideas and make this delectable spring shakshuka with ramps, asparagus and topped with a spiced yogurt with sumac and lemon juice and a healthy drizzle of deepened paprika butter. Sounds heavenly doesn't it? And caution: make sure you have lots of crusty bread.

Spring Shakshuka with Ramps, Herbed Yogurt and Spiced Butter

More breakfast recipes

Print Recipe
5 from 5 votes

Spring Shakshuka with Ramps, Herbed Yogurt and Spiced Butter

Spring shakshuka with ramps and asparagus, topped with smoked butter and herbed yogurt.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Breakfast, Brunch
Cuisine: Mediterranean
Keyword: green shakshuka, shakshuka with ramps
Servings: 2 servings
Calories: 328kcal
Author: Samantha Ferraro

Ingredients

  • 8-10 ramps ends trimmed
  • 4-5 asparagus ends trimmed and cut into 1 inch pieces
  • Small bunch of fresh parsley stems removed and chopped
  • 3-4 whole eggs
  • 1 Tb butter
  • Olive oil for drizzling in pan

Herbed Yogurt

Spiced Butter

US Customary - Metric

Instructions

  • First make the herbed yogurt sauce. In a bowl, add all the yogurt ingredients and mix well, topping with a drizzle of olive oil. Taste for seasoning and set aside.
  • Then make the paprika butter. Melt 2 Tb of butter in a skillet and swirl with paprika. Set aside.
  • In a medium cast iron skillet (or anything you have, I just love the texture that the cast iron gives to the eggs), add butter and a drizzle of olive oil and allow to melt on low-medium heat.
  • Add the ramps, asparagus and cook for about 2-3 minutes until the ramps begin to wilt and asparagus begins to tenderize. Add chopped parsley and toss gently. Then make 3 (or 4) little wells into the mixture and crack the eggs into them and cook until whites are set and yolk is just setting (or desired doneness).
  • Once eggs are done, top with yogurt mixture and pour paprika butter over and garnish with more fresh parsley.
  • Serve with toasted baguette.

Nutrition

Calories: 328kcal | Carbohydrates: 15g | Protein: 15g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 293mg | Sodium: 165mg | Potassium: 291mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2644IU | Vitamin C: 23mg | Calcium: 150mg | Iron: 3mg

Grilled Kofta with Eggplant and Tomatoes

· 3 Comments

Middle Eastern grill with grilled kofta with eggplant and tomatoes, all drizzled with garlicky tahini sauce.

Middle Eastern grill with grilled kofta, eggplant and tomatoes all drizzled with garlicky tahini sauce.

A grilling staple as soon as the weather warms up! Grilled beef kofta are seasoned with Turkish flavors of grated onion, sumac and tomato paste. As soon as the kofta are hot of the grill, they are placed on top of pita bread so all the delicious meat juices impart it's flavor onto the bread. Then drizzled with a creamy tahini sauce and there is nothing better!

Grilled Kofta with Eggplant and Tomatoes

Kofta are Spiced Meatballs

Kofta are traditionally a spiced meatball but you can also think of them as a ground beef kabob if you chose to form the mixture on a skewer.

Even if you don't have skewers, form the mixture like you would in a long oval shape so it's holds up to grilling. Once placed on the grill, don't touch it and let the meat cook until charred and easily releases from the grates.

Do the same with the eggplant and tomatoes and grill until the vegetables are charred and softened.

Middle Eastern grill with grilled kofta, eggplant and tomatoes all drizzled with garlicky tahini sauce.

What to serve with Grilled Kofta and eggplant

More vegetable recipes

Print Recipe
5 from 8 votes

Grilled Beef Kofta with Eggplant and Tomatoes

Middle Eastern grill with grilled kofta, eggplant and tomatoes all drizzled with garlicky tahini sauce.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: beef and lamb kofta, grilled kofta kebabs
Servings: 4 servings
Calories: 596kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Kofta and Veggies:

  • 1 pound ground beef
  • Bunch of fresh mint finely chopped
  • Bunch of fresh parsley leaves finely chopped
  • 2-3 tablespoons of grated onion about ½ of an onion, excess liquid removed
  • 1 tablespoon tomato paste
  • 1 teaspoon sumac
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Turkish red pepper or any red pepper for spice
  • 2 small eggplants cut in half
  • 3-4 Whole tomatoes

Tahini sauce:

To Serve

US Customary - Metric

Instructions

  • In a bowl, add the ground beef, fresh mint and parsley, grated onion, tomato paste and spices, except for salt. Mix everything very well and if you have time, chill in the refrigerator.
  • When ready, season the meat mixture with salt and mix again. I chose to salt the last minute so it doesn’t draw the moisture out as it marinates.
  • Using metal skewers (or wood ones that are soaked), take ¼ of the mixture and form into an oval shape. Place the meat on the skewer and use your hands to firmly press the kofta onto the skewer into a long, oval and flat shape. You can also your use fingers to form crimps for texture and looks.
  • Lightly oil the kofta and place on medium-high heat either on a gas or charcoal grill and grill the kofta until the first side is charred (about 4-5 minutes), then turn over and continue cooking the other side for another 3-4 minutes.
  • As the meat cooks, lightly oil the vegetables and place on grill until they are charred and softened.
  • When done, place koftas and grilled vegetables on pita bread so meat juices can soak into the bread. Season grilled vegetables with kosher salt.
  • To serve, drizzle tahini sauce over kofta and vegetable sand serve with pita bread and lemon wedges.

To make Tahini sauce:

  • Add all ingredients to a food processor and blend well. The texture should resemble the thickness of honey and be loose enough to drizzle.
  • Add more or less water for desired consistency.
  • Taste for seasoning. Store extra in an airtight container in the fridge for up to a week.

Nutrition

Calories: 596kcal | Carbohydrates: 28g | Protein: 28g | Fat: 44g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 418mg | Potassium: 1282mg | Fiber: 11g | Sugar: 12g | Vitamin A: 913IU | Vitamin C: 35mg | Calcium: 108mg | Iron: 5mg

Roasted Tomatillo Salsa

· 6 Comments

I may post Mediterranean recipes, but I can make a mean roasted tomatillo salsa. I have made this salsa so many times and with so many different variations including roasted, grilled and charred tomatillos. Blend with loads of fresh cilantro, roasted onion for sweetness and bright lime juice and slather this salsa on anything and everything! Though some warmed tortilla chips is the perfect vessel.

Roasted tomatillo salsa couldn't be easier. A bit brighter than tomato salsa, this recipe roasts the tomatillos and onions creating a sweet and bright flavor. Once roasted, blend with fresh cilantro, lime juice and a touch of honey to bring it all together.

Tomatillos

Who are these green jewels wrapped up like a cocoon, and is it really a green tomato? Well it turns out that tomatillos are a somewhat close cousin of the tomato, in fact, "tomatillo" in Spanish translates to " little tomato"

First being introduced to tomatillos when we lived in Southern California, I remember the first time I stepped into a local Mexican market. The whiff of homemade pan, numbers being shouted out for the next customer in line and piles of every kind chile under the sun. I instantly fell in love.

Roasted Tomatillo Salsa

Tomatillo salsa couldn't be easier. A bit brighter than tomato salsa, this recipe roasts the tomatillos and onions creating a sweet and bright flavor. Once roasted, blend with fresh cilantro, lime juice and a touch of honey to bring it all together. This would be fantastic served alongside sheet pan chicken fajitas too!

Roasted tomatillo salsa couldn't be easier. A bit brighter than tomato salsa, this recipe roasts the tomatillos and onions creating a sweet and bright flavor. Once roasted, blend with fresh cilantro, lime juice and a touch of honey to bring it all together.

Other Favorite Mexican Recipes

Print Recipe
5 from 8 votes

Green Goddess of Salsa: Roasted Tomatillo Salsa

Roasted tomatillo salsa with fresh cilantro, bright lime juice and a touch of honey to bring it all together.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Side Dish
Cuisine: Latin, Mexican
Keyword: roasted tomatillo salsa, roasted tomatillo salsa recipe
Servings: 6 servings
Calories: 69kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 pounds of tomatillos husks removed, rinsed and cut in half
  • 1 red onion quartered
  • 1 jalapeno cut in half (seeds removed, if less heat is preferred)
  • 2-3 garlic cloves
  • Bunch of fresh cilantro hard stems removed
  • 1 tablespoon of honey
  • Juice of 1 lime
  • ½ cup water
  • Salt to taste
US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit and place tomatillos, onion, jalapeno and garlic clv0es on a baking sheet. Roast vegetables until softened and slightly charred, about 20 minutes.
  • Add cooked vegetables to a blender or food processor along with the cilantro, honey, lime juice, water and a good pinch of salt.
  • Puree until well blended and taste for seasoning.

Notes

Instead of roasting, try grilling or searing the tomatillos and onion until charred on the outside. 
Add an avocado to make a creamy avocado-tomatillo salsa.
Will last in an air-sealed container in the refrigerator for up to 5 days.
Tomatillo salsa can be made ahead and frozen, but will have  excess water once it defrosts, 

Nutrition

Calories: 69kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 444mg | Fiber: 3g | Sugar: 10g | Vitamin A: 198IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg

This post was originally published in September, 2011 and updated in May, 2021 with updated photos and nutritional information.

Jallab (Lebanese Drink with Date Molasses and Rose Water)

· 7 Comments

A floral and refreshing Middle Eastern drink inspired from Lebanon, Jallab is made with date molasses, a touch of rose water and topped with pine nuts.

A floral and refreshing Middle Eastern drink inspired from Lebanon, Jallab is made with date molasses, a touch of rose mater and topped with pine nuts.

About Jallab Drink

Let us take a culinary adventure through our pallets and taste the Middle East with a refreshing and simple drink called jallab.

Jallab is slightly sweet non-alcoholic Lebanese drink that is served chilled with minimal ingredients. The primary ingredients are date molasses and rose water and garnished with pine nuts or almonds.

I've enjoyed it a number of times at a favorite Lebanese restaurant and the combination of the floral notes and slightly sweet molasses, works so well with the savory flavors of Mediterranean cuisine.

📋 Ingredients in Jallab

  • Date Molasses: Date molasses is a thick slightly sweet syrup made from dates. Date molasses is becoming more popular in grocery stores and can be found bear the honey and other sweetness, as well as Mediterranean stores and online.
  • Rose Water: Rose water is one of my favorite ingredients and a little goes a very long way! You can find rosewater in Mediterranean stores and online.
  • Honey: optional for added sweetness
  • Toasted pine nuts or Slivered almonds to garnish the jallab drink with.

See recipe card for full information on ingredients and quantities.

🍯 What is Date Molasses?

  • Also called silan is the syrup of choice here. You can usually find it in most grocery stores near the syrups as well as International/Middle Eastern markets. Here is a link for the date molasses that we use and you can order it online.
  • The flavor of the molasses is dark and with caramel notes, yet not overly sweet.
  • Date molasses is also great in savory dishes, such as my Chicken with Dates recipe or drizzled over halloumi fries.

🌹 More About Rose Water

Rose water is the other main ingredient in jallab and what gives the refreshing drink it's signature slightly floral flavor.

Whenever you are cooking or making a recipe with rose water, a little goes a long way, so use sparingly. Rose water is has a perfumed aroma and is very floral. Though, if you are heavy handed, rose water can turn a lovely fragrant flavor into a soapy mess. Start small and gradually add more teaspoons if desired.

You can often find rose water in international and Middle Eastern markets and easily online as well.

If you are looking for other uses for rose water, try adding a few teaspoons to fresh fruit in a fruit rose tart or for a decadent treat, in these Persian donuts with saffron called Bamieh.

⏲️ How To Make Jallab

  1. In a tall glass, stir water, date molasses and rose water together. Fill with ice to keep the drink nice and chilled.
  2. Top jallab with toasted pine nuts or slivered almonds and if you prefer a bit more sweet, a drizzle of honey. But personally, I love how refreshing it is on its own.

📍 Recipe Tips

  • If you are new to rose water, add a small amount at first, taste and add ¼ teaspoon more if you like a flavor. A little goes a long way.
  • You only need a few tablespoons per jallab drink. Taste and add more if you prefer.
  • Not traditional, but you can also top jallab with a splash fo sparkling water for added fizz.
  • Slivered almonds are also traditional to top with instead of pine nuts.
  • A splash of pomegranate juice would be a delicious addition as well. 
A floral and refreshing Middle Eastern drink inspired from Lebanon, Jallab is made with date molasses, a touch of rose mater and topped with pine nuts.

Recipe FAQs

Is jallab healthy?

Yes, jallab is a healthy drink that is refreshing and has minimal ingredients.

Where is jallab from?

Jallab is popular in several Middle Eastern countries including Syria, Egypt and Lebanon.

More Refreshing Drinks

A floral and refreshing Middle Eastern drink inspired from Lebanon, Jallab is made with date molasses, a touch of rose mater and topped with pine nuts.
Print Recipe
5 from 11 votes

Jallab Drink (Lebanese Drink with Date Molasses and Rose Water)

A floral and refreshing Middle Eastern drink inspired from Lebanon, Jallab is made with date molasses, a touch of rose mater and topped with pine nuts.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: jalla recipe, jallab, jallab drink
Servings: 1 drink
Calories: 89kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • In a tall glass, add water, date molasses, rose water and honey if using and give it a good stir
  • Fill with ice and top with pine nuts and serve immediately.

Notes

  • Slivered almonds are also traditional to top with instead of pine nuts.
  • A splash of pomegranate juice would be a delicious addition as well. 
  • f you are new to rose water, add a small amount at first, taste and add ¼ teaspoon more if you like a flavor. A little goes a long way.
  • You only need a few tablespoons per jallab drink. Taste and add more if you prefer.
  • Not traditional, but you can also top jallab with a splash fo sparkling water for added fizz.

Nutrition

Calories: 89kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 63mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Chopped Kale and Chickpea Salad with Creamy Tahini Dressing

· 6 Comments

When you need to whip up a quick salad, this one is a favorite. Chopped kale is massaged with a bright and creamy tahini dressing and savory chickpeas. The perfect kale salad for when you want something quick and incredibly delicious. Also holds up for a day or so very well!

Chopped Kale and Chickpea Salad with Creamy Tahini Dressing via LittleFerraroKitchen

Kale Salad with Tahini Dressing

We're going to keep this one short and sweet. I may be one of those persons that says "I love salads!", but it has to be a GOOD salad. It needs texture and layers, crunch and pops of flavor.

This kale salad is hearty, flavorful and the tahini dressing is ultra creamy! But the trick to an enjoyable raw kale salad....massage the kale! Kale can sometimes be difficult to enjoy, texture wise and just needs a bit of acid and clean hands to break up some of it's fibrous leaves.

Creamy Tahini Dressing

There are a slew of tahini recipes on the site and a tahini dressing is really a riff off of creamy homemade tahini sauce, just add a bit more water for a drizzle consistency.

And may I suggest, make a BIG batch of this for roasted vegetables, Lebanese hushwee and for falafel!

When you need to whip up a quick salad, this one is a favorite. Chopped kale is tossed with a bright and creamy tahini dressing and savory chickpeas. The perfect kale salad for when you want something quick and incredibly delicious. Also holds up for a day or so very well!

Ingredients

Instructions

  1. To make the dressing, add all of the tahini dressing ingredients into a food processor and pulse until smooth and creamy. You may need to add more water depending on consistency. Taste for seasoning and adjust.
  2. In a large bowl add the chopped kale and start with ¼ worth of the dressing and use clean hands to massage dressing into the kale.
  3. Add the rest of the salad ingredients and mix to combine so the dressing coats everything. Add more tahini dressing if desired and serve.

More hearty salads

Print Recipe
5 from 8 votes

Chopped Kale and Chickpea Salad with Creamy Tahini Dressing

When you need to whip up a quick salad, this one is a favorite. Chopped kale is tossed with a bright and creamy tahini dressing and savory chickpeas. The perfect kale salad for when you want something quick and incredibly delicious. Also holds up for a day or so very well!
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: creamy tahini dressing, kale salad tahini dressing, kale tahini chickpea salad
Servings: 4 servings
Calories: 339kcal
Author: Samantha Ferraro

Equipment

Ingredients

Kale Salad

  • 4 cups Lacinato or Dino kale chopped or shredded
  • 13 ounce Can of chickpeas rinsed
  • 3 Persian cucumbers peeled and chopped into 1 inch cubes
  • 2 Vine-tomatoes seeded and chopped into 1 inch cubes
  • Small bunch of fresh mint roughly chopped

Tahini Dressing

US Customary - Metric

Instructions

  • To make the dressing, add all of the tahini dressing ingredients into a food processor and pulse until smooth and creamy. You may need to add more water depending on consistency. Taste for seasoning and adjust.
  • In a large bowl add the chopped kale and start with ¼ worth of the dressing and use clean hands to massage dressing into the kale.
  • Add the rest of the salad ingredients and mix to combine so the dressing coats everything. Add more tahini dressing if desired and serve.

Notes

Make a double batch of the tahini dressing, it will last in a sealed container such as a mason jar for several days. 
If the tahini dressing thickens (which it will as it chills in the fridge), just whisk or blend a bit of warm water until a pourable consistency. 
Kale holds up very well to dressings, but if you wan to make ahead, I suggest not adding the tomatoes or cucumbers until you are ready to serve. 

Nutrition

Calories: 339kcal | Carbohydrates: 37g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Sodium: 171mg | Potassium: 690mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2697IU | Vitamin C: 51mg | Calcium: 121mg | Iron: 4mg