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Brussels Sprouts with Balsamic Vinegar

by 11 Comments

Roasted Brussels sprouts with balsamic vinegar are the side dish that turns even veggie skeptics into fans. Roasting brings out their nutty, caramelized flavor, while a drizzle of rich balsamic adds a glossy finish and a touch of sweet-savory depth. They're easy enough for a weeknight dinner yet elegant enough for your holiday table-all ready in about 30 minutes.

A white bowl of balsamic glazed Brussels sprouts with a serving spoon.

If you grew up thinking Brussels sprouts were bitter, overcooked little cabbages, roasting might change your mind. High oven heat brings out their natural sweetness, creating golden, caramelized edges while keeping the centers tender. Finished with a drizzle of good balsamic vinegar, they're a delicious partner for roast chicken, pork tenderloin, or your Thanksgiving turkey.

Balsamic Brussels Sprouts Recipe Snapshot

  • Simple ingredients, big flavor - Everyday ingredients for an easy side dish with delicious results.
  • Mostly hands-off - Roast them in the oven while you prep the rest of dinner.
  • Prep-friendly - Trim and refrigerate the Brussels sprouts ahead for faster weeknight cooking.
  • Balsamic your way - Use a good, syrupy balsamic vinegar, store-bought glaze, or make your own homemade balsamic glaze.

Love Brussels sprouts? Add lemon thyme Brussels sprouts or brussels sprouts with pancetta to your menu too.

Ingredients You'll Need

Bright green Brussels sprouts with herbs, Balsamic vinegar, and seasonings on a marble counter.
  • Brussels sprouts - Choose fresh, firm sprouts that are similar in size so they roast evenly. Larger ones are easier to trim and develop beautifully caramelized edges.
  • Olive oil - Extra virgin olive oil adds rich flavor, but avocado oil works well too.
  • Fresh thyme - Adds a subtle earthy, savory flavor that complements the roasted sprouts and balsamic vinegar.
  • Balsamic vinegar or glaze - A good-quality, naturally thick, syrupy balsamic vinegar is my first choice. You can also use store-bought balsamic glaze or make your own balsamic vinegar glaze.

Please see the recipe card for measurements, salt, and pepper.

Chef's Tip - Buying Brussels Sprouts
Choose medium to large Brussels sprouts that are bright green, firm, and dense, without yellowed leaves, dark spots, or withered edges. While sprouts sold on the stalk look charming, I usually skip them because the sizes vary so much. Similar-sized sprouts roast more evenly and give you better results. Brussels sprouts are available year-round, but their peak season runs from fall through early spring.

The balsamic glaze is also terrific with other vegetables, like these easy roast carrots.

Substitutions and Variations

  • Fresh herb swaps - Substitute fresh oregano, marjoram, or savory for thyme. Each adds a slightly different herbal flavor.
  • Dried herbs - No fresh thyme? Use 1 teaspoon dried thyme in place of 1 tablespoon fresh. Toss it with the sprouts and olive oil before roasting. Dried herbs hold up well during roasting.

Chef's Tip - Choosing the Right Balsamic Vinegar

  • Aged balsamic vinegar - Higher-quality, barrel-aged balsamic vinegar has a natural syrupy texture and deep, complex flavor. Here's one of my favorite balsamic vinegars that won't break the bank.
  • Store-bought glaze - Convenient and affordable, but always check labels for added gums or thickeners that can make the texture gummy.
  • Good middle ground - Trader Joe's balsamic glaze strikes a nice balance between price and quality, perfect for everyday cooking.

No matter which you choose, the key is balance: sweet, tangy, and rich enough to glaze without overpowering.

How to Make Brussels Sprouts with Balsamic Vinegar

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

Chef's Tip - Parchment vs. Foil. Both parchment paper and aluminum foil make cleanup easier, but they roast a little differently. Foil transfers heat more readily, helping the cut sides of Brussels sprouts brown a bit faster. Parchment provides a slightly gentler roasting surface and makes it easier to release the sprouts without sticking. Either works well; just check for doneness toward the end of roasting.

Prepping Brussels sprouts on a black cutting board with knife.
Step 1: Trim root end, peel off any discolored or loose leaves, slice brussels sprouts in half top to bottom.
Sliced Brussels in a glass bowl with seasoning and olive oil.
Step 2: Toss with oil, herbs, and seasonings.
Brussels sprouts laying flat for roasting on a baking sheet tray.
Step 3: Lay sprouts flat side down on the sheet pan in a single layer and roast until golden brown. Check at 20 minutes.
Roasted Brussels sprouts on a half sheet baking tray.

Serving Suggestions

Balsamic Brussels sprouts pair beautifully with roast chicken breasts, roast pork tenderloin, or holiday turkey. They're an easy, elegant side dish that fits equally well at weeknight dinners or festive gatherings. Try them alongside fluffy mashed potatoes or herb-roasted carrots for a classic fall or holiday meal.

Garnishes for Brussels Sprouts

  • Toasted pine nuts - Add a little crunch and buttery, nutty flavor.
  • Fresh parsley or chives - Sprinkle over the finished sprouts for color and freshness.
  • Crisp crumbled bacon - Adds smoky, savory richness.
  • Finely grated Parmesan - Finish with a little for an extra savory touch.

How do I store and reheat roasted Brussels sprouts?

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a 400°F oven for 8-10 minutes, or in an air fryer for 5 minutes, until heated through and the edges crisp up again. Avoid the microwave, which steams the sprouts and softens their crispy edges.

Recipe FAQs

What is the best oil to use for roasting Brussels sprouts?

Extra-virgin olive oil is my first choice. It adds delicious flavor and helps the Brussels sprouts roast and caramelize beautifully. Avocado oil is another excellent option, especially if you prefer a more neutral flavor.

Are roasted Brussels sprouts healthy?

Yes! Brussels sprouts are nutrient-dense cruciferous vegetables, related to broccoli, cauliflower, and kale. They're rich in fiber, antioxidants, and vitamins C and K. Roasting brings out their natural sweetness and nutty flavor without needing much oil or added sugar.

How long do I roast Brussels sprouts for?

Halved Brussels sprouts generally take 20-25 minutes at 400°F, depending on their size and your oven. Roast them cut-side down for the best caramelization, until the edges are golden brown and the centers are tender when pierced with a paring knife.

More Tasty Side Vegetable Recipes

For more recipe ideas, check out the vegetable recipes and side dishes category page.

If You Make Brussels Sprouts With Balsamic Vinegar

Please leave me a comment and tell me how you enjoyed them. I love hearing from you and your comments help other readers as well. Thank you!

📖 Recipe

A bowl of burnished roasted Brussels sprouts glazed with Balsamic.

Brussels Sprouts with Balsamic Vinegar

Sally Cameron
Roasting brussels sprouts is easy and brings out their natural nutty sweetness. Lining the baking sheet with parchment or foil makes clean up easy and prevents over browning. See notes at the recipe end for Balsamic glaze.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish, vegetables
Cuisine American
Servings 6
Calories 110 kcal

Equipment

Ingredients
  

  • 2 pounds fresh brussels sprouts medium to large size
  • 2 tablespoons olive oil
  • 1 tablespoon fresh chopped thyme leaves
  • ¼ - ½ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon granulated garlic
  • 1-2 tablespoons Balsamic glaze or syrupy balsamic vinegar see note at end of recipe for options

Garnishes (optional)

  • toasted pine nuts
  • fresh chopped chives or parsley
  • grated Parmesan
  • crisp crumbled bacon

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Instructions
 

Prep Brussels Sprouts

  • Pre-heat the oven to 400°F. Prep brussels sprout by trimming off the root end with a sharp knife. Peel off any loose or discolored leaves. Cut them in half top to bottom.

Roast

  • Place trimmed brussels sprouts in a medium bowl and toss with the oil, herbs, and seasonings to evenly coat. Lay them flat, cut side down, on the baking sheet lined with parchment or without. Place in the oven to roast on the center rack. Check at 20 minutes.

Serving

  • When done, place the Brussels sprouts in a serving bowl and drizzle with the balsamic glaze. Toss to coat evenly. Serve warm.
    Leftovers will keep in the refrigerator in an airtight container for 3-4 days but they will soften. Re-heat in a 350°F oven or microwave until hot.

Notes

Balsamic Glaze Options
  • Good-quality balsamic vinegar: A naturally thick, syrupy balsamic vinegar adds rich flavor without needing to be reduced.
  • Homemade balsamic glaze: Reduce balsamic vinegar until syrupy, adding a little brown sugar or coconut sugar if desired. See my homemade balsamic glaze recipe.
  • Store-bought balsamic glaze: A convenient option. Check the label for added gums or thickeners.
Roasting Tip: Line your baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the Brussels sprouts cut-side down in a single layer, leaving space between them for even roasting and caramelization.

Nutrition

Calories: 110kcalCarbohydrates: 14gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 136mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1196IUVitamin C: 130mgCalcium: 69mgIron: 2mg
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Gluten-Free Thanksgiving Stuffing Recipe

by 4 Comments

This gluten-free Thanksgiving stuffing has everything you want in classic stuffing-crispy on top, tender in the center, and full of savory holiday flavor. Made from scratch with dried bread cubes, aromatic vegetables, broth, eggs, and herbs, it's the stuffing I've made for decades. I originally made it with regular bread, but when I went gluten-free, I simply switched the bread. Both versions work beautifully.

Golden-topped baked Thanksgiving stuffing in a casserole dish.

Baking stuffing in its own dish instead of inside the turkey allows the turkey to roast faster, makes it easier to cook everything to a safe temperature, and gives you more control over the stuffing's texture. You get those wonderful crispy edges and a moist, tender center-just the way good Thanksgiving stuffing should be.

Thanksgiving Stuffing Recipe Snapshot

  • Gluten-free or traditional - Use your favorite gluten-free bread or regular wheat bread with the same easy method.
  • Classic holiday flavor - Aromatic vegetables and herbs create the savory, comforting stuffing everyone looks forward to at Thanksgiving.
  • Make-ahead friendly - Prepare components in advance to make Thanksgiving Day cooking easier.

Ingredients You'll Need

Good bread and fresh aromatics are the foundation of this classic Thanksgiving stuffing. Here's what I use and why.

GF Thanksgiving stuffing ingredients on the counter.
  • Bread - Choose a good gluten-free sandwich bread or regular wheat bread. For gluten-free stuffing, I like Canyon Bakehouse Mountain White or Heritage Honey White. Gluten-free sourdough or a good loaf from a local gluten-free bakery also works well.
  • Leek - Adds a mild, sweet onion flavor. Use the white and light green parts; save the dark green tops for broth.
  • Fennel - Adds subtle sweetness and a delicate anise flavor that mellows as it cooks.
  • Celery - A classic stuffing ingredient that adds flavor and texture.
  • Onion - Sweet, yellow, or brown onions all work and build the savory base.
  • Garlic - Adds another layer of savory flavor.
  • Fat - Use unsalted butter, ghee, olive oil, or a combination of butter and olive oil.
  • Liquid - Milk, chicken broth, bone broth, or homemade turkey broth all work, with slightly different flavors and richness.
  • Egg - Adds richness and helps bind the stuffing.
  • Herbs - Parsley, thyme, and sage provide classic holiday flavor. Use fresh or dried herbs, substituting about one-third as much dried for fresh. Poultry seasoning works too, although I like fresh parsley for color and freshness.

Please see the recipe card for measurements, including salt and ground black pepper.

Chef's Tip: While shopping for stuffing ingredients, pick up some turkey pieces to make homemade turkey broth. Use it instead of milk in the stuffing, and save the rest for Thanksgiving gravy, soups, and side dishes.

Substitutions and Variations

  • Add sausage - Stir in 8-12 ounces of cooked, crumbled sausage for a heartier stuffing.
  • Add Parmesan - Mix grated Parmesan into the stuffing before baking, or sprinkle it over the top for a savory, golden crust.
  • Make it dairy-free - Use chicken, turkey, or vegetable broth instead of milk and olive oil or a good dairy-free butter in place of butter.
  • Make it egg-free - Omit the egg. The stuffing will be a little looser but still delicious.
  • Make it vegan - Use vegetable broth, dairy-free butter or olive oil, and omit the egg.

If you need gluten-free or dairy-free recipes ideas for Thanksgiving, check out this Thanksgiving recipe collection.

How to Make Gluten-Free Thanksgiving Stuffing

Start by drying the bread. Why dry the bread? Drying helps the bread cubes absorb the flavorful liquid without becoming soggy. Making your own gives you control over the type of bread and the size of the cubes.

Cutting bread cubes for stuffing on a cutting board.

Step 1: Cut and dry the bread cubes. Cut the bread into ¾-inch cubes, then dry them overnight at room temperature or in a low oven. See both methods below.

Chopped onion, celery, and fennel in a frying pan to saute for Thanksgiving stuffing.
  1. In a 12" frying pan over medium heat. add the butter until melted. Add the leek, fennel, celery and onion.
Vegetables sauted soft for herbed turkey dressing.
  1. Cook, stirring occasionally, until soft and translucent but still moist, 12-13 minutes. Stir in the garlic and cook 1 more minute.
Mixing bowl with bread, herbs, and vegetables being mixed for Thanksgiving stuffing.
  1. Add vegetables to a large mixing bowl. Stir in the dried bread cubes, herbs, salt and pepper. Whisk together ½ cup of milk or broth and and egg.
Herbed bread stuffing in a white square casserole for baking.
  1. Place stuffing in an oiled or buttered large baking dish (9″ x 9″). Cover with aluminum foil and bake until hot and golden, 30 minutes. Remove the foil and bake another 15-20 minutes for a golden brown top.
Classic herbed bread stuffing in white casserole ready to serve.

How to Dry Bread for Stuffing: Two Methods

Start by trimming the crusts from the bread slices and discarding the heels. Cut the bread into ¾-inch cubes, then choose one of these two methods.

Cut bread cubes drying on baking sheet for turkey dressing.

Countertop Method

Spread the bread cubes in a single layer on a rimmed baking sheet so air can circulate. Leave uncovered for 24 hours, until dry.

You can do this several days ahead. Once dry, store the cubes in an airtight container or zip-top bag until ready to use.

Oven Method

Preheat the oven to 225°F. Spread the bread cubes in a single layer on a rimmed baking sheet and bake for 40-50 minutes. They'll continue drying as they cool.

Cool completely before using or storing in an airtight container.

Make Ahead Tips for Stuffing

  • Prep the bread: Dry the bread cubes several days ahead and store in an airtight container.
  • Prep the vegetables: Clean and chop the leek and fennel a day ahead. Refrigerate until needed.
  • Get organized: Set out your casserole dish with a sticky note labeled "Stuffing" so it's ready to go.
  • Make the broth: Prepare homemade turkey or vegetable broth ahead and refrigerate or freeze.
  • Assemble ahead: Assemble the stuffing Thanksgiving morning, cover, and refrigerate. Remove it from the refrigerator about an hour before baking to take the chill off, then bake as directed.

Chef's Tip: Get a head start on your turkey, too! Dry-brining is easy and produces wonderfully flavorful, juicy meat. Follow my step-by-step guide for How to Dry Brine a Turkey, starting Sunday or Monday of Thanksgiving week.

Serving Suggestions

Serve this gluten-free stuffing alongside roast turkey, ham, or roast beef with your favorite holiday sides. Here are a few reader favorites to round out your Thanksgiving menu:

For more inspiration, browse my Thanksgiving recipes or explore this collection of gluten-free and dairy-free Thanksgiving recipes.

Leftovers

Leftover Thanksgiving stuffing is terrific for breakfast Friday morning with eggs! Store leftovers in an airtight container in the refrigerator for 3-4 days. I've never tried freezing it because there's never any left!

Reheating

To reheat stuffing, cover and bake in a 350°F oven until the center reaches 165°F. Timing depends on the amount and how cold it is when it goes into the oven. Start checking at about 30 minutes. If the stuffing seems dry, add a splash of broth before reheating.

Recipe FAQs

What is traditional stuffing made of?

Traditional stuffing is made with bread cubes, aromatic vegetables such as onion and celery, fresh herbs, and broth. Many recipes also include butter for richness and egg to help bind the ingredients together.

What makes stuffing taste better?

Good-quality bread, flavorful broth, plenty of aromatic vegetables, garlic, and fresh herbs make stuffing taste better. For a little sweetness, try adding dried cranberries or figs, or diced apples or pears. I prefer a savory, herb-forward stuffing without fruit, but make it as you prefer.

More Thanksgiving Recipes

Here's more recipes to consider for your Thanksgiving Feast, whether you are hosting and doing it all or taking a dish to friends. And be sure to check out the Thanksgiving Recipes Index for more ideas.

If You Make Gluten-Free Thanksgiving Stuffing

Please leave me a comment and let me know how you enjoyed it. I love hearing from you and your comments help other readers as well. Thank you!

📖 Recipe

Classic herbed bread stuffing in white casserole ready to serve.

Gluten Free Thanksgiving Stuffing

Sally Cameron
Bread stuffing, or dressing, may be a Thanksgiving tradition but it works equally as well along side roast chicken the rest of the year. Golden top and a moist interior. Find make ahead tips and dietary substitutions in the notes below.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Bread drying time 45 minutes
Total Time 2 hours 45 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 304 kcal

Equipment

Ingredients
  

  • 1 ½ pound loaf gluten-free white bread I buy Canyon Bakehouse Heritage White
  • 1 small leek light green and white part only
  • 1 medium fennel bulb trimmed and chopped small
  • 3 large celery ribs chopped small
  • 1 medium onion chopped small
  • 2-3 large garlic cloves chopped fine
  • 3 tablespoons olive oil or unsalted butter or plant-based butter
  • ½-3/4 cup  milk (dairy or plant) or broth chicken, turkey, or vegetable
  • 1 large egg, beaten optional (skip for egg-free)
  • ½ cup finely chopped fresh parsley ½ bundle
  • 1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried thyme
  • 1 tablespoon fresh chopped sage leaves or ¾ teaspoon dried
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

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Instructions
 

Cut and Dry the Bread Cubes (DO AHEAD)

  • Trim the crusts from the bread and cut into ¾-inch cubes.
    Oven drying method: Preheat the oven to 225°F. Spread the cubes in a single layer on a parchment-lined rimmed baking sheet. Bake for 40–50 minutes, until dry, checking toward the beginning of the range. Cool completely; the cubes will crisp further as they cool. Store in an airtight container until ready to use.
    Countertop drying method: Spread the bread cubes in a single layer on a rimmed baking sheet. Leave uncovered at room temperature for 24 hours, until dry. Store in an airtight container or zip-top bag for up to 4 days.

Prep the Vegetables

  • Leek: Trim off the dark green top and root end. Cut the leek in half lengthwise and rinse thoroughly under cold water to remove any sand or dirt. Thinly slice crosswise or chop.
    Fennel: Trim off the stalks and a thin slice from the bottom. Reserve the fronds for garnish, if desired. Halve the bulb lengthwise, cut into thin strips, then chop small.
    chop the celery and onion. Vegetables can be prepped a day ahead and refrigerated.

Cook the Vegetables

  • Preheat the oven to 350°F. Heat the olive oil or butter in a large 12-inch skillet over medium heat. Add the leek, fennel, celery, and onion. Cook, stirring occasionally, until softened and translucent but still moist, 12-13 minutes. Add the garlic and cook 1 minute longer. Work in two batches if your skillet is small.
    Transfer the vegetables to a large mixing bowl. Add the dried bread cubes, parsley, thyme, sage, salt, and pepper. Toss to combine.
    Whisk together ½-3/4 cup of milk or broth and the beaten egg, if using. Pour over the bread mixture and toss gently to combine. The stuffing should be moist and hold together when gently squeezed. If it seems dry, add more liquid, a little at a time.

Assemble and Bake the Stuffing

  • Transfer the stuffing to a buttered or oiled 2½-quart baking dish (or a deep 9-inch square baking dish). Cover tightly with foil.
    Bake on the center rack for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden brown and the center reaches 165°F. Serve warm.
  • Leftovers will keep in the refrigerator well covered for up to 4 days.

Notes

Make ahead: Dry the bread cubes several days ahead. Assemble the stuffing Thanksgiving morning, cover, and refrigerate until ready to bake. Remove from the refrigerator 45-60 minutes before baking.
Dietary substitutions: For dairy-free stuffing, use broth and olive oil or dairy-free butter. For egg-free stuffing, omit the egg. For vegan stuffing, use vegetable broth, olive oil or dairy-free butter, and omit the egg.
For a crowd: Double the recipe and sauté the vegetables in a 6-quart pan or in two batches. Bake in a 9-by-13-inch casserole dish, allowing additional time as needed.
Leftovers: Refrigerate promptly in an airtight container for up to 4 days. Reheat to 165°F.

Nutrition

Serving: 0.125Calories: 304kcalCarbohydrates: 48gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 586mgPotassium: 316mgFiber: 4gSugar: 7gVitamin A: 750IUVitamin C: 12mgCalcium: 222mgIron: 4mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Creamy Black Bean Pumpkin Soup

by 37 Comments

This creamy black bean pumpkin soup is a quick and hearty fall soup made with pantry staples and ready in under 30 minutes. Pumpkin puree makes the black bean soup rich and creamy while cumin and smoked paprika give it plenty of flavor. Add your favorite garnishes and dinner is done. Bonus: it freezes beautifully.

Rich brown black bean soup in a rusty orange bowl with pumpkins behind, for fall.

This black bean soup with pumpkin is one of the most shared soup recipes on my site, and it's one I turn to often for a fast, healthy meal. The simple ingredients are easy to keep on hand, and blending the soup makes it naturally rich and creamy-no heavy cream or coconut milk needed.

Black Bean Pumpkin Soup Recipe Snapshot

  • Quick - Ready in under 30 minutes.
  • Pantry-friendly - Made mostly with ingredients you can keep on hand.
  • Naturally creamy - Blended smooth without heavy cream or coconut milk.
  • Diet-friendly - Gluten-free and dairy-free, with an easy vegan option.
  • Freezer-friendly - Freezes beautifully for an easy meal later.

For another easy pumpkin recipe, try my pumpkin snack cake with chocolate chips. It's an easy fall treat that's gluten-free and dairy-free, with low-sugar options included.

Ingredients You'll Need

Ingredients for black bean soup with pumpkin and spices.
  • Black beans - Canned black beans make this soup quick and easy, and they're a great pantry staple.
  • Tomatoes - Canned diced tomatoes work perfectly. If using whole canned tomatoes, split them and squeeze out the seeds before using.
  • Pumpkin purée - Use canned pumpkin purée, not pumpkin pie filling.
  • Broth - Chicken broth, turkey broth, vegetable broth, or beef broth all work.
  • Onion - Adds savory depth and builds the flavor base of the soup.
  • Cooking oil - Extra virgin olive oil or avocado oil both work well.
  • Garlic - Fresh garlic is best. Grate the cloves with a Microplane instead of chopping.
  • Ground cumin - Adds warm, earthy flavor with a subtle citrusy note and pairs especially well with black beans.
  • Smoked paprika - Adds smoky depth without much heat. Regular paprika works too, but you'll lose some of that smokiness.
  • Chipotle powder - Made from dried, smoked jalapeños, it adds both smoky flavor and gentle heat. Adjust to taste.

See recipe card for measurements, plus salt and black pepper.

Have leftover canned pumpkin? Try my healthy pumpkin smoothie or easy pumpkin mousse for two more ways to use it.

Substitutions and Variations

  • Adjust the heat - Swap red pepper flakes or a pinch of cayenne for the chipotle powder. Chili powder is a nice addition too.
  • Make it spicier - Add a little minced canned chipotle in adobo sauce.
  • Boost the Southwestern flavor - Add ancho chile powder and ground coriander along with the other spices.
  • Add extra protein - For meat eaters, top bowls with sliced, browned fully cooked chicken sausage. It's delicious with the smoky flavors in the soup.
  • Make it vegan - Use vegetable broth. The soup is already dairy-free, so that's the only swap needed.

How to Make Black Bean Pumpkin Soup

To puree the soup, use a high-speed blender, an immersion blender, or even a food processor. I use a blender. For cooking, use a heavy pot like a 5 ½ quart Dutch oven.

Pureed black beans in a blender for making soup.
Step 1: Puree rinsed, drained black beans with tomatoes and half of the broth.
Sautéing onions and garlic in a Dutch oven.
Step 2: Cook onion and garlic in olive oil until soft.
Adding spices to cooking onion and garlic in a big pot.
Step 3: Add spices to the soft onions and stir until fragrant.
Adding pumpkin puree to black bean puree for a fall soup.
Step 4: Add bean puree to the pot, rest of broth, and pumpkin. Stir. Simmer for 15 minutes to blend flavors.

Chef's Tip: Bloom the spices.
After the onion and garlic soften, stir in the cumin, smoked paprika, and chipotle and cook for about 1 minute, until fragrant. Briefly cooking the spices in the oil helps release their flavor before adding the liquids.

Creamy pureed black bean soup in a gray Dutch oven.

Love pumpkin? Try my creamy pumpkin polenta. Add poached eggs for a hearty fall breakfast or breakfast-for-dinner option, or top with browned chicken sausage. It's delicious comfort food.

Serving Suggestions

Customize your black bean pumpkin soup with your favorite toppings, or set out a few and let everyone garnish their own bowl.

  • Add grated Monterey Jack or cheddar cheese.
  • Sprinkle with roasted pumpkin seeds for crunch.
  • Top with sliced green onions, fresh chives, or chopped cilantro.
  • Add crushed tortilla chips and a squeeze of fresh lime.
  • Spoon on sour cream or add diced avocado.
  • For bacon lovers, finish with crisp crumbled bacon.
  • For an unexpected finishing touch, add a splash of dry sherry, sherry vinegar, balsamic vinegar, or balsamic glaze.
  • Make it a meal with a salad, grilled cheese sandwich, or a slice of gluten-free cornbread.
Black bean pumpkin soup with a sauce spider web on top.

Storage, Freezing, and Reheating

Refrigerate leftover black bean pumpkin soup in an airtight container for up to 4 days. For longer storage, freeze the cooled soup in airtight containers for up to 3 months.

If frozen, thaw overnight in the refrigerator, then reheat gently in a covered saucepan over low heat, stirring occasionally. If the soup thickens after chilling or freezing, stir in a splash of broth or water until it reaches the consistency you like.

How to Make a Spider Web Garnish

For a fun Halloween garnish, make a spider web with sour cream or Greek yogurt. Thin it just enough to flow through a small squeeze bottle while still being thick enough to hold its shape on top of the soup.

Use a small funnel to transfer the thinned sour cream or yogurt to the squeeze bottle. Starting in the center of the soup, pipe several circles, working outward.

Drawing circles with sauce on top of soup to make a web design.

Using a chopstick or the tip of a skewer, drag lines from the center of the circles toward the edge of the bowl to create the spider web. Wipe the chopstick between each line for a cleaner design. Practice on a small plate first if you'd like.

Making a spider web design on top of black bean soup as a garnish.

Recipe FAQs

Does black bean pumpkin soup taste like pumpkin?

Not really. The pumpkin adds body, creaminess, and a subtle sweetness rather than making the soup taste like pumpkin pie. Black beans, tomatoes, cumin, smoked paprika, and chipotle give the soup its savory, smoky flavor.

Does black bean soup freeze?

Black bean and black bean pumpkin soup freeze beautifully. I freeze in 3 cup portions in an airtight container (2 servings). A serving is 1 ½ cups per person. Make an extra batch and freeze as its so easy.

Can I make black bean pumpkin soup ahead of time?

Yes. This soup is excellent for meal prep and tastes just as good reheated. Make it ahead and refrigerate it in an airtight container for up to 4 days.

More Fall Soup Recipes

Love soup like I do? Try these favorite fall soup recipes, or browse my soup and stew recipes for more ideas.

If You Make Black Bean Pumpkin Soup

Please leave a comment and let me know how you enjoyed it. I love hearing from you and your comments help other readers too. Thank you!

📖 Recipe

black bean pumpkin soup

Black Bean Pumpkin Soup

Sally Cameron
Creamy black bean pumpkin soup is a quick, hearty fall soup made with pantry staples and ready in under 30 minutes. Pumpkin adds body and creaminess while cumin, smoked paprika, and chipotle give it savory, smoky flavor. Add your favorite garnishes and enjoy.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 6 Yield 9 cups
Calories 78 kcal

Equipment

Ingredients
  

  • 2 15-ounce cans black beans rinsed and drained
  • 1 15-ounce can diced tomatoes
  • 3 cups low sodium broth chicken, turkey, vegetable, or beef
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1 cup chopped onion ½ a large onion
  • 3 large garlic cloves chopped fine or zested
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika or regular
  • ½ teaspoon Sea salt
  • ¼ teaspoon smoked black pepper or regular paprika
  • ¼ teaspoon ground chipotle pepper or more for more heat
  • 1 15-ounce canned pumpkin puree not pie mix

Optional Garnishes

  • Balsamic vinegar
  • Grated Jack or Cheddar cheese
  • Sour cream
  • Chopped green onions
  • Sliced or mashed avocado
  • Crispy tortilla strips make then yourself, see recipe on site
  • Chopped cilantro or parsley

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Instructions
 

  • Add drained beans, tomatoes, and half of the broth to a large capacity blender and puree until smooth. If you have a smaller capacity blender do it in two batches.
  • In a large saucepan heat the olive oil over medium heat. Add onion and cook until soft and fragrant, 3-5 minutes. Add garlic and cook 1 minute more. Add spices, stir and cook for 1-2 minutes more, until they bloom and you can smell them.
  • Stir in black bean-tomato puree, pumpkin, and the rest of the broth. Simmer uncovered until blended and thickened, about 15 minutes. For an extra smooth soup, give it one more whirl in the blender. Top with garnishes of choice.

Notes

For a lower-sodium soup: Use no-salt-added black beans and diced tomatoes, along with homemade or no-sodium broth. I use Eden Foods no-salt-added beans, Muir Glen no-salt-added diced tomatoes, and homemade or Pacific Foods no-sodium chicken broth when calculating the nutrition information. This also allows you to season with salt according to your needs and taste.
 
 

Nutrition

Serving: 1.5cupsCalories: 78kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 235mgPotassium: 178mgFiber: 1gSugar: 1gVitamin A: 389IUVitamin C: 3mgCalcium: 22mgIron: 1mg
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Instant Pot Chicken Bone Broth

by 12 Comments

Instant Pot chicken bone broth is the magic shortcut to rich, golden, deeply flavorful homemade bone broth without an all-day simmer. Thanks to pressure cooking, you get all that goodness in just 3 hours, and it's incredibly easy to make. It's so much better than anything from a box or can. Make a batch and freeze it in portions so homemade broth is always ready when you need it-that's what I do.

Golden Instant Pot Chicken Broth in a glass container with the pressure cooker behind it.

I started pressure cooking homemade chicken broth for the speed, but now it's my go-to method because the results are amazing in way less time. The Instant Pot uses pressure to extract deep flavor and nutrients from the chicken and bones without the long simmer or tending that traditional chicken bone broth requires. It's hands-off, fuss-free, and produces a clean, golden broth every time.

Chicken Broth Recipe Snapshot

  • Faster than traditional broth - Rich homemade bone broth in about 3 hours instead of an all-day simmer.
  • Rich flavor from pressure cooking - Pressure extracts deep flavor for a clean, golden broth.
  • Versatile - Perfect for sipping or using in recipes that call for chicken broth.
  • Better than store-bought - You control the ingredients, with superior flavor and nutrition.

Chef's Note: Is It Stock or Broth? Today the terms are often used interchangeably, but traditionally, stock is made primarily from bones, while broth is made with meaty pieces and vegetables. The bones and connective tissue provide collagen and body, while the meat provides flavor. That collagen turns to gelatin as the broth cools, which is why a good homemade chicken bone broth becomes jiggly like Jell-O when refrigerated.

Ingredients You'll Need

Ingredients for chicken broth on the counter in prep bowls.
  • Chicken - I use bone-in dark meat, preferably whole chicken legs. The meat gives the broth rich flavor, while the bones and connective tissue provide collagen and body. I also add chicken feet when I can find them and chicken backs, which I save when making my spatchcock roast chicken.
  • Onion - White, yellow, brown, or sweet onions all work for building a savory base.
  • Carrot - Part of the classic French mirepoix of onion, carrot, and celery, adding natural sweetness and depth.
  • Celery - Rounds out the mirepoix and adds subtle herbal flavor.
  • Herbs - Fresh thyme, parsley, and a bay leaf add aromatic flavor. Fresh thyme is best, but dried thyme works if that's what you have.
  • Filtered water - Use clean, filtered water for the best-tasting broth.

Optional Aromatics

  • A few whole black peppercorns - Add gentle spice and depth.
  • Leek - If I have a leek, I add some for another layer of mild onion flavor. The dark green tops are perfect for broth, so save them rather than throwing them away.
  • Garlic - Adds a warm, savory undertone and another layer of flavor, especially nice if you plan to sip the broth on its own. Works well if you plan to use the broth for soups, risottos, gravies, or braises where extra depth is welcome.

Please see the recipe card for measurements.

Chef's Tip: No Salt? You read that right. Never salt broth while making it. Save the salt for the finished dish, where you have complete control over the seasoning. Broth is often reduced or used as an ingredient in other recipes, which can concentrate salt quickly. Keeping it unsalted also makes it more versatile for people who need to limit sodium.

How to Make Instant Pot Chicken Bone Broth

View into an Instant Pot for making chicken broth with chicken, vegetables, and herbs.

Remove as much skin from the chicken as possible. This reduces excess fat and leaves more room in the pot for the meat and bones. Add the chicken, vegetables, herbs, and an options to the Instant Pot, then add the water, being careful not to fill beyond the PC MAX line marked inside the pot.

Lock the lid in place and set the valve to Sealing. Select Soup/Broth and cook on High Pressure for 2 hours.

When the cooking time is complete, press Cancel and allow the pressure to release naturally for 20-30 minutes. Carefully release any remaining pressure before opening the lid.

Plan on about 3 hours total, including the time needed for the Instant Pot to come to pressure, the 2-hour cooking time, and the natural pressure release.

Straining and Chilling the Broth

A pot of golden finished chicken broth cooling in a sink full of ice and water.

Strain the broth through a fine-mesh strainer or colander, discarding the spent chicken, bones, vegetables, and herbs. Clean the inner pot, pour the strained broth back in, then set the pot into a sink filled with ice and cold water to create an ice bath. Stir the broth occasionally to help release the heat.

Chill the broth to 70°F or below before refrigerating, which usually takes less than an hour in an ice bath. Then refrigerate until completely cold.

Chef's Note: When I make long-simmered bone broth, I add a little apple cider vinegar to help extract collagen from the bones and connective tissue. With a pressure cooker, vinegar isn't necessary-the higher cooking temperature helps convert collagen to gelatin much more quickly. Adding a few chicken feet or backs helps ensure that rich, gelatinous texture when the broth is chilled.

Refrigerate Broth Overnight

A pot of chicken broth with chilled fat layer on top, ready for defatting.

Cover the broth and refrigerate overnight. By morning, the fat will have solidified on the surface, making it easy to spoon off and discard. Portion the broth into containers, label with the amount and date, then refrigerate or freeze.

For an extra-clear broth, you can strain it once more through a fine-mesh strainer or cheesecloth before portioning. I often use a small fine-mesh strainer and strain the broth directly into my freezer containers as I portion it.

How to Freeze Chicken Broth

I freeze chicken broth in 1-cup and 2-cup portions for sipping, soups, and other recipes, plus smaller ½-cup portions for deglazing pans and making quick sauces. Use freezer-safe glass jars, silicone molds, freezer bags, or another airtight freezer container.

If using freezer bags, make sure the broth is completely chilled first. Seal the bags well, then lay them flat on a small rimmed sheet pan until frozen solid. Once frozen, remove the sheet pan and stack the bags to save space.

Freezer bags aren't my favorite because they can get nicked and leak, and I prefer using less plastic. I usually use glass containers or Souper Cubes, which make portioning and freezing broth easy. Whatever you use, label each container with the amount and date.

Pressure Cooker vs Slow Cooker

I prefer a pressure cooker for chicken bone broth because the sealed, high-pressure environment extracts flavor and collagen efficiently in a fraction of the time of a slow cooker.

  • Slow cooker - It works, but requires a much longer cooking time and I don't find the flavor as concentrated.
  • Instant Pot or electric pressure cooker - My preferred method. I use a 6-quart Instant Pot Duo Plus, but other brands work too.
  • Stovetop pressure cooker - Works just as well; follow the manufacturer's instructions for your model.

Four Ways to Thaw and Reheat Chicken Broth

  • Refrigerator overnight - Transfer frozen broth to the refrigerator and let it thaw overnight, then reheat gently in a saucepan.
  • Microwave + stovetop - Loosen the frozen broth briefly in the microwave, then transfer it to a saucepan to finish thawing and reheating.
  • Cold water bath - Place the sealed container in a bowl of cold water, changing the water every 30 minutes until the broth is thawed enough to transfer to a saucepan.
  • Silicone cube method - If frozen in silicone molds, pop out a portion and place it directly in a saucepan. Cover and heat gently on low heat until melted and hot.

Tip: if you use a freezer bag, be sure to place the bag in a large bowl to in case the bag has a hole and leaks.

Finished broth in a glass container for freezing, with fresh vegetables alongside.

Recipe FAQs

How long does it take to make chicken broth in the Instant Pot?

Plan on approximately 3 hours total. The Instant Pot takes about 30 minutes to come to pressure, the broth cooks for 2 hours, and the natural pressure release takes another 20-30 minutes. For a quicker broth, I've also pressure cooked it for 90 minutes with good results, although I prefer the full 2-hour cook.

What pressure setting should I use for making chicken broth?

Use the High Pressure setting. On my Instant Pot, I use the Soup/Broth setting and set the cooking time for 2 hours.

How should I store the Instant Pot chicken broth, and how long will it last?

Store cooled chicken bone broth in an airtight container in the refrigerator for 3-4 days, or freeze it in well-sealed, labeled containers for up to 3 months.

More Broth and Soup Recipes

For more broth recipes, try my long-simmered chicken bone broth, roasted turkey broth, and quick vegetable broth. Find chicken soup recipes here.

If You Make Instant Pot Chicken Bone Broth

Please leave me a comment about how it came out and what you used it for. I love hearing from you and your comments help other readers as well. Thank you!

📖 Recipe

Instant Pot Chicken Broth | afoodcentriclife.com

Instant Pot Chicken Bone Broth

Sally Cameron
Rich, golden Instant Pot chicken bone broth with deep flavor and nourishing goodness, made in a fraction of the time of traditional bone broth. Make a batch and freeze it in portions for sipping, soups, sauces, and everyday cooking.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Pressure time up and down 1 hour
Total Time 3 hours 15 minutes
Course Beverage, Broth
Cuisine American
Servings 9 yield approximately 9 cups
Calories 35 kcal

Equipment

  • 6 quart or larger Instant Pot or electric pressure cooker

Ingredients
  

  • 4 pounds bone-in skinless chicken thighs, legs, backs, and a few feet if available. skinned as much as possible, see note below
  • ½ onion chopped
  • 2 carrots chopped
  • 1 large rib celery chopped
  • 2-3 fresh thyme springs
  • 1 bay leaf
  • 2 quarts filtered water 8 cups

Optional Aromatics

  • ½ small leek, rinsed of sand, chopped If you have one on hand, use some of the dark green tops and save the light part to cook with
  • 2 garlic cloves, unpeeled smashed
  • 6 whole black peppercorns

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Instructions
 

Prep the chicken

  • If using a whole chicken cut it into pieces and remove extra fat and as much skin as possible. If using pieces, also trim off extra fat and skin. Place the chicken in the pot, then add the onions, carrot, celery, leek, thyme, bay leaf and water.

Pressure cook

  • Fill the pot up to the line that reads "PC max ⅔" with fresh filtered water, about 2 quarts. Lock on the lid and turn the vent to lock. Press the Soup/Broth button and set the timer for 2 hours. After 2 hours press the cancel button and allow the pressure to release naturally for 20-30 minutes. After that turn the vent button and let any additional pressure release.

Strain broth

  • Strain the spent chicken, bones and vegetables through a sieve or fine colander into another container. Wash the pot, then add the broth back to the pot for chilling.

Chill broth

  • Fill a sink half full of ice and cold water for an ice bath. Place the pot in the ice bath and chill for about 1 hour, or until the broth is below 70°F. Cover and place the pot in the refrigerator overnight. In the morning, skim the surface of solidified fat, then portion, label, and freeze.

Notes

Chicken feet - Add a few chicken feet for extra collagen and body. They help create that rich, gelatinous texture when the broth is chilled.
Use meaty, bone-in chicken pieces rather than boneless breasts or thighs. The bones and connective tissue provide collagen and body, while the meat provides flavor.
 

Nutrition

Serving: 1cupCalories: 35kcalProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gFiber: 1gSugar: 1gVitamin C: 3mgCalcium: 29mgIron: 1mg
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Tomatillo Salsa Recipe

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This homemade tomatillo salsa recipe made with fresh tomatillos is bright, tangy, and so much better than anything from a jar. Also known as salsa verde, it comes together in about 30 minutes-just chop, simmer, and blend. Use it for enchiladas verdes, spoon it over tacos, chicken, eggs, or roasted vegetables, or use it as a flavorful base for soups. Make a batch and freeze it in portions so you always have this versatile green sauce ready to go.

jars of freshly made tomatillo salsa verde (tomatillo sauce) on a counter.

Yes, you can grab salsa verde off the shelf, but homemade is a different story-brighter, fresher, and done in about 30 minutes. A quick chop, a gentle simmer, and a spin in the blender, and you've got a flavorful tomatillo salsa you can freeze in portions and use whenever you need it. Try it with my salsa verde chicken breasts, or use it in one of my favorite soups, tomatillo soup with chicken.

Tomatillo Sauce Recipe Snapshot

  • Fast and easy - A quick chop, simmer, and blend and it's ready in about 30 minutes.
  • Fresh, bright flavor - Fresh tomatillos give the salsa its signature tangy flavor.
  • Customizable heat - Keep it mild or turn it up with your favorite chiles.
  • So many uses - Use it for enchiladas verdes, tacos, eggs, bowls, or chicken.
  • Freezer-friendly - Make a batch now and freeze portions for fast meals later.

Use this tomatillo sauce over these grilled shrimp tacos. Skip takeout tacos and make these!

Chef's Tip: Buying Tomatillos - Peel back a little of the papery husk and look for smooth, firm, bright green fruit. Avoid tomatillos with black spots, shriveled areas, or soft spots. Although they look a little like green tomatoes, tomatillos are a different fruit entirely.

Ingredients You'll Need

Tomatillos, onion, chili peppers, garlic and spices for making green enchilada sauce in prep bowls.
  • Tomatillos - They come in green, yellow, and even purple. I use green tomatillos with their papery husks for the classic bright, tangy flavor and color.
  • Chiles - Anaheim chiles add mild green chile flavor, while jalapeño adds more heat. Adjust the jalapeño to taste.
  • Onion - Adds savory depth and a little natural sweetness as it simmers.
  • Garlic - Use fresh garlic cloves for the best flavor.
  • Liquid -I use water to keep the tomatillo flavor fresh and bright, but chicken broth or vegetable broth works too for a little more savory flavor.
  • Spices - Ground cumin adds warmth; ground coriander is optional for a subtle citrusy note.
  • Oregano - Mexican oregano is best here for its earthy, citrusy flavor that pairs especially well with tomatillos and green chiles. Regular dried oregano works if that's what you have.
  • Arrowroot starch - Optional if you prefer a thicker, more sauce-like consistency. Cornstarch works too.

Please see the recipe card for measurements, salt, and pepper.

Substitutions and Variations

  • Try different tomatillos - Green is classic, but yellow (milder and sweeter) or purple tomatillos (sweetest and least acidic) work too; the color and flavor will vary.
  • Make it hotter - Swap the jalapeño for a serrano pepper, or use two jalapeños.
  • Pepper swap - If you can't find Anaheim chiles, use a poblano or another mild green chile. Poblano has a deeper, earthier flavor.
  • Make it creamy - For a creamy salsa verde or enchilada sauce, blend in a little sour cream, Mexican crema, or Greek yogurt after the salsa has cooled slightly.

How to Make Tomatillo Salsa

two bowls on the counter, one with peeled green tomatillos and the other with the husks.
  1. Peel tomatillos and wash off the sticky coating. Discard the husks.
Chopped green tomatillos ready to make enchilada sauce
  1. Roughly chop the tomatillos into quarters or sixths.
Chopping green chili pepper and deseeding them.
  1. Slice chili peppers lengthwise, de-seed, remove white membrane, and chop.
Ingredients for green enchilada sauce in a dutch oven ready for simmering, with spices, onions.
  1. Add tomatillos, onions, spices, salt, chili peppers, and garlic to the pot.
Cooked green enchilada sauce ready to be pureed.
  1. Bring almost to a boil, turn down to low, cover with a lid, simmer on low for 15-20 minutes until falling apart.
Pureed green tomatillo sauce in a blender container.
  1. Carefully add hot tomatillo sauce to a blender container, tight lid on, pulse to refine, chunky or smooth. Do in two batches with a smaller blender.

Chef's Tip: Thicken Tomatillo Salsa in the Blender - For enchiladas, I like the salsa with a little more body so it clings to the tortillas and filling. While the salsa is still hot, add 1 tablespoon arrowroot starch directly to the blender and pulse until smooth. It thickens almost immediately and evenly-no slurry needed-and gives the salsa body without making it heavy or starchy.

A pot of finished green tomatillo sauce with a ladle ona marble counter.

Chef's Tip: Safely Handling Chili Peppers - If you're sensitive to chile heat or want to protect your hands, wear disposable kitchen gloves when trimming and seeding chile peppers. Discard the gloves when finished and wash your hands thoroughly before touching your face or eyes. This is especially important when working with hotter chiles, which contain higher levels of capsaicin and can cause a lingering burning sensation on skin and eyes.

Ways to Use Tomatillo Sauce

  • Enchiladas verdes - Use it for chicken enchiladas or Enchiladas Suizas; thicken the salsa slightly if you want more body.
  • Chips and salsa - Serve it simply with tortilla chips-my great weakness.
  • Eggs - Spoon it over scrambled or poached eggs, omelets, or Huevos Rancheros.
  • Creamy dips - Combine it with cream cheese or Greek yogurt for an easy dip with chips, crackers, or fresh vegetables.
  • Chili - Add a spoonful to a bowl of chili for a bright, tangy finish.
  • Rice and grain bowls - Spoon it over rice, quinoa, or other grain bowls for extra flavor.
  • Tacos - Spoon it over chicken, beef, pork, shrimp tacos, or fish tacos.
  • Nachos - Drizzle it over baked nachos with plenty of melted cheese.
  • Grilled steak - Serve it alongside grilled flank steak for an easy Mexican-inspired dinner.
  • Grilled shrimp - Serve it with these easy grilled shrimp skewers.

Storing and Freezing

Tomatillo salsa keeps in the refrigerator for 4-5 days. If you won't use it all, freeze it in portions and label them with the date and amount, such as 8 ounces or 1 cup. Souper Cubes work great for freezing sauces in convenient portions.

Jars are freshly made tomatillo sauce ready for the ridge or freezer.

Recipe FAQs

What is the difference between tomatillo sauce, green enchilada sauce, and salsa verde?

The terms can overlap. Salsa verde simply means "green sauce," and Mexican salsa verde is typically made with tomatillos and green chiles. Tomatillo salsa can be raw, roasted, or cooked. Green enchilada sauce is generally a cooked green sauce used for enchiladas and may be thickened slightly so it clings well to the tortillas and filling.

How can I adjust the spiciness of my tomatillo sauce?

For a milder salsa, use less jalapeño and remove the pale inner ribs before chopping. For more heat, add another jalapeño or substitute a hotter serrano chile. Because individual chiles vary in heat, start with less and adjust to taste.

Can I substitute green tomatoes for tomatillos in the sauce?

Not really. Although they look similar, green tomatoes and tomatillos are different fruits with different flavors and textures. Tomatillos have the distinctive bright, tangy flavor that gives salsa verde its character, so I recommend using tomatillos for this recipe.

More Mexican Inspired Recipes

If you're making tacos, skip the packaged seasoning with crazy high sodium and make your own with my homemade taco seasoning blend.

If You Make This Recipe

If you make tomatillo salsa, please leave me a comment and let me know how you served it. I love hearing from you and your comments help other readers too. Thank you!

📖 Recipe

tomatillo salsa verde

Tomatillo Salsa Recipe

Sally Cameron
This homemade tomatillo salsa recipe (salsa verde) is bright, tangy, and packed with fresh green chile flavor. Simply chop, simmer, and blend for a delicious sauce that's perfect for tacos, enchiladas, chicken, eggs, and more. Make extra and freeze it for quick meals.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course salsa, Sauce
Cuisine Mexican
Servings 15 yield 5-6 cups
Calories 29 kcal

Equipment

  • blender
  • large pot with lid like a 5 ½ quart dutch oven

Ingredients
  

  • 2 ½-3 pounds green tomatillos
  • 1 medium onion
  • 1 large Anaheim chile pepper
  • 1 large jalapeno chile pepper
  • 2 large garlic cloves chopped
  • 1 cup water
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon ground coriander
  • ½ teaspoon sea salt
  • 1 tablespoon arrowroot starch optional

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Instructions
 

Prep Tomatillos, Onion, and Chiles

  • Remove paper husks from the tomatillos, wash and chop them. Roughly chop the onion. Split the chiles in half lengthwise, remove seeds and membrane, then chop. Peel and chop the garlic cloves.

Cook the Tomatillo Salsa

  • Add everything to a medium (4-5 quart) saucepan with the water, cumin, oregano, coriander, and salt. Bring to a boil then turn down to low. Cover and simmer with a lid on for approximately 15-20 minutes, until it all falls apart and gets very soft.

Blend and Store

  • Carefully transfer the hot salsa to a blender. Secure the lid, allowing steam to escape safely, and blend to your preferred consistency. Work in batches if necessary.
    Use as is (warm) or cool and refrigerate, or portion and freeze. Salsa will last 5 days in the refrigerator or several months in the freezer. To thicken, see note below.

Notes

How to Thicken Tomatillo Salsa
If you prefer a slightly thicker salsa with more body, you can thicken it right in the blender. With the salsa is still hot, add 1 tablespoon of arrowroot starch directly to the blended sauce and pulse until smooth. It thickens almost immediately and evenly, without the extra step of making a slurry.
Arrowroot also holds up much better through freezing and thawing, keeping the salsa smooth and stable. Cornstarch can break down after freezing, making sauces watery or separated.

Nutrition

Serving: 0.333cupCalories: 29kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 92mgPotassium: 217mgFiber: 2gSugar: 3gVitamin A: 103IUVitamin C: 11mgCalcium: 13mgIron: 1mg
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Ground Turkey Stuffed Peppers

by Leave a Comment

These ground turkey stuffed peppers are filled with lean ground turkey, quinoa, tomatoes, warm spices, and tangy feta cheese for a healthy, satisfying dinner. Colorful, flavorful, and easy to prepare, they're perfect for busy weeknights. Make the filling ahead, then stuff the peppers and bake when you're ready for dinner.

Red, yellow, green, and orange stuffed peppers in a white baking dish.

Along with my baked turkey meatballs, these ground turkey stuffed peppers are one of my favorite ways to turn lean ground turkey into a delicious dinner. With quinoa, vegetables, and savory Mediterranean-inspired flavors, they're a satisfying meal that needs little more than a leafy green salad tossed with an easy lemon vinaigrette.

Stuffed Peppers Recipe Snapshot

  • Make ahead - Prepare the turkey filling 2-3 days in advance or freeze it for later.
  • Meal prep friendly - Assemble and bake the peppers when you're ready for dinner.
  • Colorful and versatile - Use red, yellow, orange, or green bell pepper or a combination.

Ingredients You'll Need

Ingredients for stuffed peppers with ground with turkey on the counter.

Ground turkey stuffed peppers shopping list:

  • Ground turkey - Choose 93% lean ground turkey for better flavor and moisture. If using extra-lean 99% ground turkey, add a little olive oil to prevent dryness.
  • Quinoa - White or tricolor quinoa both work well and add protein and texture.
  • Bell peppers - Choose red, orange, yellow, or green peppers with smooth, firm skins that feel heavy for their size. Red peppers are the sweetest, while green peppers have a more pronounced, slightly bitter flavor.
  • Olive oil - For sautéing the aromatics and adding flavor.
  • Onion - Yellow, white, or brown onion all work.
  • Garlic - Fresh garlic is best, but garlic powder works in a pinch.
  • Ground cumin - Adds warm, earthy flavor.
  • Ginger - I use jarred ginger purée for convenience, but ground ginger works too.
  • Tomatoes - Canned diced tomatoes provide both tomato pieces and juices. If using fresh tomatoes, add a little broth or tomato sauce for moisture.
  • Fresh parsley - Adds freshness and color.
  • Feta cheese - I prefer authentic Greek sheep and goat milk feta for its tangy flavor. Cow's-milk feta or crumbled goat cheese also work. Omit for dairy-free stuffed peppers.

Please see the recipe card for measurements and details.

For another recipe using ground beef try this bbq glazed meatloaf topped with barbecue sauce.

Substitutions and Variations

  • Other ground meats - Substitute lean ground beef, ground bison, or ground chicken for the turkey.
  • Vegetarian or vegan - Replace the turkey with crumbled extra-firm tofu or browned, crumbled tempeh. Omit the feta for a vegan version.
  • Rice instead of quinoa - Use cooked white or brown rice. Here's the best way to cook brown rice.
  • Grain-free option - Substitute cauliflower rice for the quinoa.
  • Italian stuffed peppers - Replace the cumin and ginger with Italian seasoning and a pinch of red pepper flakes. Swap the feta for mozzarella and Parmesan cheese.
  • Mexican stuffed peppers - Replace the feta with cheddar or Monterey Jack cheese. Add oregano, coriander, and ancho chili powder. For extra heat, add diced jalapeño. Finish with sour cream and chopped cilantro.

How to Make Ground Turkey Stuffed Peppers

First, decide whether to leave the peppers whole with the tops removed so they stand upright, or cut them in half lengthwise to fill and bake on their sides. The photos show whole peppers with the tops removed. If you haven't cooked the quinoa yet, prepare it while you're chopping the vegetables.

Bell peppers, tops cut off, ready for stuffing.
Step 1: Slice off the tops, trim out ribs and seeds with your fingers and paring knife. Set up in a baking dish, standing or on sides.
Cooking onions and garlic in a fry pan.
Step 2: Cook chopped onion and garlic until soft in a large skillet.
Adding ground turkey to cooked onions in a saute pan on the stovetop.
Step 3: Add ground turkey and cook until no longer pink.
Cooked turkey and other ingredients for stuffed peppers.
Step 4: Add the quinoa, spices and tomatoes and cook a few minutes longer to blend flavors. Add parsley.
Raw stuffed peppers ready for the oven and baking in a white casserole.
Step 5: Fill peppers with the stuffing mixture, cover with aluminum foil and bake.

Chef's tip: Make ahead ground turkey stuffed peppers. Save time by preparing the turkey filling up to 3 days ahead. Refrigerate in an airtight container or freeze for longer storage. Thaw frozen filling overnight in the refrigerator, then warm it briefly in the microwave to take the chill off before stuffing the peppers. Bake until the filling reaches an internal temperature of 165°F.

How to Choose the Right Peppers for Stuffing

The shape and size of bell peppers determine the best way to cut and fill them. Here's what to look for when shopping.

  • Short, squat peppers - These work well standing upright with the tops removed. Choose peppers with relatively flat bottoms so they sit securely in the baking dish.
  • Long, narrow peppers - Slice these in half lengthwise, from stem to bottom, and fill the halves with the cut sides facing up.
  • Small peppers - Buy an extra pepper or two to accommodate all of the filling. That's what I did for the lead photo.

Chef's Tip - If a pepper doesn't stand upright, trim a very thin slice from the bottom to level it, being careful not to cut through the flesh.

Red bell peppers stuffed with ground meat and cheese.

Serving Suggestions

These ground turkey stuffed peppers make a satisfying meal on their own. Serve with a simple leafy green salad tossed with Dijon vinaigrette. If desired, drizzle a little extra virgin olive oil over the peppers before serving.

Storage and Freezing

Leftovers - Refrigerate cooked stuffed peppers in an airtight container for up to 3 days. They're best enjoyed within 2 days, as the peppers soften during storage. Reheat until hot throughout.

Freezing - For the best texture, freeze the cooked turkey filling separately rather than freezing assembled stuffed peppers. Thaw overnight in the refrigerator, then fill fresh bell peppers and bake.

Ground turkey stuffed orange bell peppers in a white casserole dish,

Recipe FAQs

Should I cook the peppers before stuffing them?

You do not have to cook the peppers before stuffing them. They cook while filled just fine. No need to blanch, pre-cook, or add any liquid to the bottom of the dish. They have enough moisture.

How long do stuffed peppers need to cook?

Bake covered with foil at 375°F for approximately 45 minutes, depending on the size of the peppers and the temperature of the filling. Use a digital thermometer to check that the center of the filling reaches 165°F.

More Recipes with Bell Peppers

If You Make These Ground Turkey Stuffed Pepper

Please please me a comment and let me know how you enjoyed them. I love hearing from you and your comments help other readers as well. Thank you!

📖 Recipe

Colorful baked ground turkey stuffed peppers with quinoa and herbs.

Ground Turkey Stuffed Peppers

Sally Cameron
These ground turkey stuffed peppers are filled with lean turkey, quinoa, tomatoes, warm spices, and tangy feta cheese. Make the filling ahead for an easy, satisfying weeknight dinner.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Entree, Main Course
Cuisine American
Servings 4
Calories 370 kcal

Equipment

  • Casserole dish for baking

Ingredients
  

  • ⅓ cup uncooked quinoa
  • 4 large bell peppers: red, orange, green or yellow
  • 1 ½ tablespoons olive oil
  • 1 cup chopped onion
  • 2 large garlic cloves finely chopped
  • 1 pound ground turkey 93% lean, beef, bison, or crumbled tofu.
  • 2 teaspoons ground cumin
  • 1 teaspoon jarred ginger puree or ground ginger ½ teaspoon, optional
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 14 ounce  can diced tomatoes not drained
  • ⅓ cup finely chopped parsley
  • 4 ounces crumbled Greek feta cheese or goat cheese

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Instructions
 

Cook the quinoa

  • Rinse the quinoa well under cold running water in a fine-mesh strainer. Add to a small saucepan with twice its volume of water. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5-10 minutes. Fluff with a fork and let cool while preparing the peppers and filling.

Prepare the peppers for stuffing

  • If the peppers are round and fat, cut off the top and stuff peppers standing. If the shape is more long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom.
    With a sharp paring knife and your fingers, trim out the ribs and seeds until the pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.

Cook pepper stuffing

  • Heat oil in a medium sauté pan or skillet over medium heat. Add the onion and cook, stirring, until it is soft and translucent. Turn heat down to medium low if it starts to brown. Add the garlic and cook 1 minute, stirring. Add the turkey, cumin, ginger, salt and pepper. Cook, stirring with a wooden spatula breaking up the turkey, until the pink is just gone. Stir in the tomatoes with their juice, parsley, feta, and cooked quinoa.

Stuff peppers and bake

  • Fill peppers mounding a little on top. Place peppers in a shallow casserole or baking dish, cover with foil and bake in a 375°F oven until hot all of the way through, or until the internal temperature reaches 165°F, about 45-50 minutes. Serve right away or cool completely, cover the peppers and refrigerate.

To serve

  • To serve the next day, heat, covered, in a 350°F oven until hot throughout. How long depends on how cold they are coming out of the refrigerator.

Notes

For 2 servings: make the entire recipe for the stuffing. Use what you need and freeze the extra for future stuffed peppers. That's a good time saving step.

Nutrition

Calories: 370kcalCarbohydrates: 26gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 88mgSodium: 541mgPotassium: 869mgFiber: 6gSugar: 9gVitamin A: 5329IUVitamin C: 214mgCalcium: 185mgIron: 3mg
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Gluten-Free Granola (Healthy and Easy)

by 6 Comments

This gluten-free granola is crazy crunchy, and maple-roasted with real coconut oil-toasty oats, warm cinnamon, and a mix of nuts and seeds for flavor you'll actually crave. It's whole-grain, naturally sweetened, and takes about 10 minutes of prep; the oven does the rest. Use certified gluten-free oats to be sure they are gluten-free.

A glass jar of freshly baked granola with a scooper in the top.

After years of making this gluten-free granola for my family and catering clients-and hearing "this is the best granola ever"-I had to share it with you, too. It's a recipe I still make regularly because it's crunchy, lightly sweet, and packed with wholesome oats, nuts, and seeds, without the refined sugar or less-desirable oils found in many store-bought granolas.

Granola Recipe Snapshots

  • Better ingredients - No refined sugar, high-fructose corn syrup, or highly refined vegetable oils.
  • Truly easy - A few minutes of prep and the oven does the rest.
  • Crazy crunchy - Toasty oats, nuts, and seeds give every bite plenty of crunch.
  • Naturally sweetened - Pure maple syrup adds just enough sweetness.
  • Gluten-free - Made with certified gluten-free rolled oats.

For a fun and more portable version of healthy homemade, granola try my chocolate chip granola bites recipe. They are sort of like granola bars but round.

Ingredients You'll Need

Ingredients for healthy homemade granola in bowls ready to start baking.
  • Rolled oats - Use old-fashioned rolled oats; gluten-free if needed. Avoid extra-thick or quick-cooking oats for the best crunch.
  • Coconut - Unsweetened shredded coconut. Skip sweetened; it's sticky and overly sugary.
  • Nuts - Chopped walnuts and blanched slivered almonds for crunch, flavor, and healthy fats.
  • Sunflower seeds - Raw and unsalted so you control the seasoning.
  • Flaxseed - Use either whole seeds and grind fresh before mixing or ground flaxseed. Store ground flax in the fridge or freezer.
  • Hemp hearts - Raw shelled hemp seeds (hearts), not powder. Delicate, nutty, and protein-rich.
  • Maple syrup - 100% pure maple, not fake "pancake syrup" for the best flavor and crunch.
  • Fat - Use unrefined extra-virgin coconut oil for its toasty aroma, rich flavor, and a crisp texture. It hardens slightly as it cools, helping the granola set and bind for that signature crunchy coating.
  • Vanilla - Extract or vanilla bean paste; paste adds visible specks and a more pronounced vanilla note.
  • Spices - Cinnamon is classic; try a pinch of Chinese five-spice or pumpkin pie spice for variation.
  • Dried fruit (optional) - For lower sugar, skip. If using, stir in after baking and cooling to keep the fruit soft and the granola crisp. See tips section below.

Please see the recipe card for measurements and salt.

Substitutions and Variations

  • Coconut allergy - Swap coconut oil for avocado oil, and skip the shredded coconut.
  • Swap nuts - Use pecans instead of walnuts.
  • Flavor - Try almond extract instead of vanilla (or a little of both).
  • Add-ins - Try mini chocolate chips or sugar-free chocolate chips after cooling.

How to Make Gluten-Free Granola

Pre-heat the oven to 250°F and ready 2 half sheet rimmed baking sheets. If you only have one, you can still make homemade granola, it just needs to bake longer to get crunchy ( up to 3 hours vs 2 hours).

Ingredients in a glass bowl to mix for granola.
Mixing wet ingredients with dry ingredients for homemade granola.

Step 1: In a large mixing bowl, measure out the dry ingredients: oats, nuts and seeds. A kitchen scale makes it easy and fast.

Step 2: Whisk together the wet ingredients: maple syrup, melted coconut oil, vanilla extract, and your spices of choice, and a pinch of salt. Pour the maple syrup mixture into the dry mix and stir until the oats feel uniformly heavy. A large non-stick silicone spatula makes it easier. Stir really well! There should be no dry areas left.

Spreading granola mixture onto a baking sheet for baking.

Step 3: Spread granola mixture evenly onto 2 rimmed baking sheets (no parchment paper) and bake for 2 hours in total until golden brown.

I use a metal spatula (sometimes called a turner) to loosen the granola from the pan and my hands to mix. The pan is hot but the granola is not too hot for your hands.

Baked granola cooling on a rack with a metal spatula to stir.

Step 4: Cool gluten-free granola completely after baking. It crisps more as it cools. Mix in dried fruit if desired. See tips on choosing dried fruit below, or skip it to reduce sugar. It's delicious either way. Store in an airtight container.

Chef's Tip - Want More Clusters? This recipe bakes into a loose, crunchy granola, if you stir it halfway. If you prefer granola clusters, skip stirring while baking, press the mixture firmly into an even layer on the pan before it goes in the oven, and allow it to cool completely before breaking it apart. For extra binding, mix in 1-2 lightly beaten egg white before baking.

Tips for Adding Dried Fruit in Granola

If you have asthma or a sulfite sensitivity, always read labels and choose unsulfured dried fruit (without sulfur dioxide). Sulfur dioxide is a common preservative that helps dried fruit-like apricots-keep their bright color. Sulfite-free apricots are usually brown instead of orange, but they're the safer choice if you're sensitive.

Examples of dried fruit options for homemade granola.
  • Flavor ideas. - Raisins or currants (classic), tart cherries (bakery vibes), chopped dates (caramel notes), apricots (bright), blueberries (breakfast-y).
  • Add after baking (and cooling) - Stir dried fruit in once the granola is completely cool so the fruit stays soft and the granola stays crisp.
  • Chop for even bites - Cut larger fruits (apricots, figs, dates, cherries) to raisin-size pieces so they distribute evenly.
  • Read labels - Look for unsweetened or apple-juice-sweetened fruit and unsulfured options (common sulfites show up in apricots, pineapple, etc.).
  • Lower-sugar picks - Golden berries and white mulberries are naturally less sweet/tarter than many dried fruits. Brands vary-check the nutrition panel.
  • Start light - A little goes a long way; add just enough for pops of chewy sweetness rather than blanketing the batch.
Homemade granola with berries and coconut milk pouring into the bowl,

Serving Suggestions

  • Yogurt topper: Sprinkle over Greek yogurt (or coconut yogurt) for a quick breakfast or build pretty breakfast parfaits with fresh berries.
  • Like cereal: Serve in a bowl with almond milk, coconut milk, or dairy milk-it stays loose and crunchy.
  • Snack attack: Keep a jar on the counter and scoop a small handful for an afternoon pick-me-up.
  • Dessert finish: Dust over frozen yogurt or ice cream; add a few raspberries for color and contrast.
  • Fruit-forward: Skip dried fruit and pair with fresh berries-raspberries, blueberries, strawberries, or blackberries are perfect.
  • Bowls & bakes (optional): Sprinkle on smoothie bowls, baked apples/pears, or roasted stone fruit for a toasty crunch.

Chef's Note: Homemade gluten-free granola is a terrific gift from the kitchen for a hostess or holiday gift. Package it in cello bags and tie with a ribbon. Another terrific homemade gift? So are these roasted cashews. Alway a hit.

Breakfast setting with a jar of granola, bowls, and raspberries.

Recipe FAQs

Is eating homemade granola healthy?

Yes - especially when you make it yourself. Homemade granola is healthier than most store-bought versions because you control the ingredients, the amount of sugar, and the type of fat. It's whole-grain, satisfying, and naturally nutrient-dense when made with oats, nuts, and seeds.

What is the healthiest way to eat granola?

The quick answer: with yogurt! Yogurt adds protein to balance the carbs in granola. Layer it into breakfast parfaits with berries or other fruit, or enjoy it simply in a bowl with milk. It also makes a great snack eaten out of hand.

Why isn't my homemade granola crunchy?

To make granola crunchy, bake it low and slow to dry it out without burning. I bake mine at 250°F for 2-3 hours, which creates that perfectly crisp texture. Stir occasionally, then let it cool completely before storing-it continues to crisp as it cools.

How do I make granola with clusters?

This recipe is designed to be loose and crunchy. For granola clusters, use a bit more binder (extra maple + oil or 1 lightly whisked egg white), press firmly on the pan, don't stir, and cool completely before breaking apart.

More Breakfast Recipes

From chia pudding to parfaits and waffles and even a nice breakfast casserole for brunch, check out the breakfast category for inspiration.

⭐️Did You Make This Recipe?

If you make this easy granola recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

A close up of an open jar of homemade granola with a silver scoop.

Gluten-Free Granola

Sally Cameron
Homemade granola is the best! Crunchy, golden, and fresh. For gluten-free purchase gluten-free oats. For dried fruit options see notes below. Skip all fruit if reducing sugar. Yield 2 quarts of granola, or 1 1/34 pounds.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Cooling time 20 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 16 ½ cup servings (yield 1 ¾ pounds)
Calories 252 kcal

Equipment

Ingredients
  

Dry Ingredients

  • 3 cups traditional rolled oats (gluten-free if needed) 12 ounces
  • ¾ cup unsweetened shredded coconut 2 ounces
  • ½ cup chopped walnuts 2 ounces
  • ½ cup blanched slivered almonds 2 ¾ ounces
  • ¼ cup raw sunflower seeds 1 ½ ounces
  • 3 tablespoons ground flax seed
  • 3 tablespoons hemp seed

Wet Ingredients

  • ½ cup real maple syrup 5.3 ounces
  • ½ cup melted extra virgin coconut oil 4 ounces, or MCT oil
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
  • 1 teaspoon ground cinnamon or Chinese Five Spice
  • ⅛ teaspoon fine sea salt

Dried Fruit Options (omit to lower sugar)

  • ¼ cup dried cranberries
  • ¼ cup golden berries

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Instructions
 

Mix Granola

  • Pre-heat the oven to 250°F. In a large bowl mix rolled oats, nuts and seeds. In a large measuring cup whisk maple syrup, oil, vanilla and cinnamon until smooth. Pour the maple mixture into the oats mixture and stir until well combined. The oats should feel uniformly heavy and well coated with no dry areas.

Bake Granola

  • Pour granola between two half sheet sized rimmed baking sheets and bake for 2 hours, until dry and crunchy. It will get crunchier as it cools.
    Note below if you only have one baking sheet.

Cool and Add Fruit

  • Remove from the oven and cool, then stir in coconut shreds or chips and dried fruit if using. Store in a tightly covered container in the pantry.

Notes

If you only have 1 half rimmed baking sheet, it may take up to 3 hours to bake as the granola is not as spread out. Two works better. 
Larger sheet pan. I have a 30" wide sheet pan and a large oven, so I can get a whole batch on this single pan. If you have a large oven, look for a larger sheet pan that fits vs the standard half-sheet size. I make granola frequently so this works for me, and maybe it will for you too.
Dried fruit options: besides dried cranberries, try dried cherries, blueberries, golden berries (lower sugar), apricots, goji berries, currants, pitted chopped dates, or raisins. 
Nutritional note: Made without dried fruit, this granola has 7 grams of sugar per ½ cup serving. With the cranberries and golden berries added, it has 9 grams of sugar per ½ cup serving.

Nutrition

Serving: 0.5cupCalories: 252kcalCarbohydrates: 21gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 23mgPotassium: 166mgFiber: 4gSugar: 7gVitamin A: 17IUVitamin C: 0.2mgCalcium: 42mgIron: 2mg
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Candied Pecans Recipe

by 7 Comments

Crunchy and sweet, this easy candied pecans recipe is made with pure maple syrup, brown sugar, butter, and warm spices. Ready in just 20 minutes, these crisp maple-glazed pecans are perfect for salads, snacking, cheese boards, and holiday gifts. They're irresistible without being overly sweet or sticky, with less sugar than many candied pecan recipes.

A glass jar overflowing with golden brown candied pecans on a marble counter.

For catered events, I used these candied pecans on fall salads, appetizer buffets as cocktail nibbles, and charcuterie boards. Sometimes I'd package them in little cello bags tied with ribbon as a parting dinner gift or holiday thank-you. They were always a hit. Many candied pecan recipes use a lot of sugar and egg whites, but neither is necessary for terrific flavor and crunch.

Recipe Snapshot

  • Quick - Ready in just 20 minutes.
  • Easy - Start them stovetop and finish them in the oven.
  • Crunchy - Crisp and crunchy without being overly sweet or sticky.
  • Simple ingredients - Maple syrup, brown sugar, butter, pecans, and warm spices.
  • No eggs - No eggs or egg whites needed.
  • Versatile - Great for salads, snacking, cheese boards, and gifts.

For another tasty treat try the maple roasted cashews. Beware, they are addictive!

Recipe Ingredients

Ingredients for making candied maple pecans in prep bowls on a marble counter.
  • Maple syrup - Use pure maple syrup, not pancake syrup. A dark or robust maple syrup gives you the most maple flavor.
  • Butter - Use unsalted butter so you control the salt.
  • Oil - Extra virgin olive oil or a healthy neutral oil such as avocado oil.
  • Pecans - Use raw pecan halves rather than chopped pecans.
  • Brown sugar - Adds caramel flavor and helps create the crisp candied coating.
  • Warm spices - Cinnamon is the foundation, then add nutmeg, ginger, allspice, cloves, or mace to taste. Use about 1 teaspoon total.

Please see the recipe card for measurements and sea salt.  

Substitutions & Variations

  • Change the spices - Use pumpkin pie spice instead of the individual spices, or try Chinese five spice for a different flavor.
  • Make them spicy - Add a pinch of cayenne or ground chipotle for sweet heat.
  • Add vanilla - Stir a little vanilla extract into the maple mixture for extra warmth and sweetness.
  • Change the sugar - Dark brown sugar works in place of light brown sugar for a deeper molasses flavor.
  • Add a finishing salt - Sprinkle the warm pecans lightly with flaky sea salt for a sweet-salty finish.

Chef's tips: Choose a Robust Maple Syrup - For the best maple flavor, use pure maple syrup labeled Dark Color, Robust Taste. Amber also works, but the darker syrup has a stronger maple flavor that comes through better after baking.

Chop and scatter maple pecans over the top of whipped sweet potatoes as a terrific crunchy topping.

How to Make Candied Pecans

Pre-heat an oven to 325°F and ready a baking tray with parchment paper or foil. 

A pot with melting brown sugar, maple syrup, butter and oil for candied pecans.
Step 1: Melt butter with maple syrup, brown sugar, olive oil, pinch of salt, and spices in a wide pan.
Whole pecans in a silver pot on the stovetop for maple pecans.
Step 2: Add pecans and stir to coat evenly with a non-stick spatula.
Whole pecans coated in maple syrup, butter, and brown sugar on a rimmed baking sheet with foil.
Step 3: Spread the coated pecans in a single layer on a parchment-lined baking sheet. Bake for 15-18 minutes.
An aluminum foil covered baking sheet of baked candied pecans cooling.
Step 4: Allow candied pecans to cool on tray, they will crisp as they cool. Ready to package.

Serving Ideas

  • Salads - Add whole or chopped candied pecans to green salads for sweet, crunchy contrast.
  • Vegetables - Sprinkle chopped pecans over green beans, Brussels sprouts, or roasted sweet potatoes.
  • Desserts - Use them to garnish ice cream, pumpkin tart, or pumpkin mousse.
  • Breakfast - Add them to yogurt, oatmeal, or overnight chia oats.
  • Snacking - Serve them by the bowlful as a cocktail or holiday nibble.
  • Cheese boards - Add them to a cheese or charcuterie board for a sweet-savory bite.
  • Gifts - Package them in jars, tins, or cello bags for an easy homemade holiday gift.

Storage

Store candied pecans in an airtight container in a cool, dry place for up to 2-3 weeks. For longer storage, freeze them in an airtight container or freezer bag for up to 3 months.

Chef's Tip: Re-Crisp Soft Pecans - If the pecans lose their crunch, spread them on a baking sheet and warm them in a 350°F oven for a few minutes. Watch them closely, as the candied coating can burn quickly.

A glass jar of candied pecans tied with a jute ribbon as a gift.

Recipe FAQs

Can I make candied pecans without butter?

Yes. For dairy-free or vegan candied pecans, use a plant-based butter in place of the butter.

How do I keep candied pecans from being sticky?

Bake the pecans long enough for the coating to set, then let them cool completely before storing. The coating crisps as it cools, so packing them while still warm can trap moisture and make them sticky.

What spices go well with candied or maple pecans?

Warm spices such as cinnamon, ginger, nutmeg, allspice, and cloves are delicious with candied pecans. Pumpkin pie spice is an easy shortcut, while Chinese five spice or a pinch of cayenne adds a different twist.

A jar of golden glazed pecans on a white round marble plate.

More Easy Snack Recipes

Try these easy recipes for more crunchy, snackable favorites to enjoy or share.

If You Make Candied Pecans

Please leave me a comment and let me know how you enjoyed them and used them. I love hearing from you and your comments help other readers too. Thank you!

📖 Recipe

A jar of golden glazed pecans on a white round marble plate.

Candied Pecans Recipe

Sally Cameron
Crunchy, lightly sweet candied pecans made with maple syrup, brown sugar, and warm spices. Ready in 20 minutes, they're perfect for salads, snacking, cheese boards, and homemade gifts.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American
Servings 16 1 ounce each
Calories 227 kcal

Equipment

  • Half sheet baking tray
  • Foil or parchment

Ingredients
  

  • 2 tablespoons dark maple syrup
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons packed brown sugar
  • 1 teaspoon warm spices such as cinnamon, ginger, clove, nutmeg (in total). pumpkin pie spice or five spice
  • 2 pinches  of sea salt
  • 1 pound raw pecan halves

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Instructions
 

  • Pre-heat an oven to 325°F and ready a baking tray with parchment or foil. Over medium low heat in a sauté pan or skillet, add butter, maple syrup, olive oil, brown sugar, spices and salt. Melt and stir until smooth. Add pecans and stir to coat evenly with a non-stick spatula.
  • Spread nuts evenly on the baking sheet. Bake until nuts are golden brown and you can smell the spices, about 15-18 minutes. Do not let them get too dark. Allow nuts to cool. They will crisp upon cooling. Package in an airtight container.

Notes

It takes approximately 21 pecans to make up a full ounce. That's a generous handful of pecans, far more than you need for a salad. A half ounce of nuts (about 10) has just 1.6 grams of sugar, and 109 calories.
For spices, the 1 teaspoon is a total measurement. Use all cinnamon, or whatever you'd like. I usually do ½ teaspoon cinnamon, then a quarter each of allspice and nutmeg. 

Nutrition

Calories: 227kcalCarbohydrates: 6gProtein: 3gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gCholesterol: 0.1mgSodium: 53mgPotassium: 132mgFiber: 3gSugar: 3gVitamin A: 19IUVitamin C: 0.4mgCalcium: 26mgIron: 1mg
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How to Make Steamed Salmon

by 47 Comments

Steamed salmon is one of the easiest and healthiest ways to prepare salmon-and it's ready in just 20 minutes. Steaming keeps the fish incredibly moist, tender, and flaky without any added fat or fuss. Whether you're making a quick dinner or planning ahead for meal prep, this simple method shows you how to steam salmon perfectly every time. Serve it hot, warm, or chilled with your favorite sauces, herbs, or grain bowls.

A white oval platter of pink steamed salmon with lemons and herbs.

Whether you're an experienced cook or new to the kitchen, steamed salmon is practically foolproof. It's a clean, simple cooking method that yields moist, flaky salmon every time. This method works with salmon, skin-on or off, and adapts well to any seasoning. It's also ideal for meal prep: make extra and serve it chilled over salads or grain bowls later in the week. Steaming: it's for more than vegetables and rice!

Steamed Salmon Recipe Snapshot

  • Fast & Foolproof - Steamed salmon cooks in minutes with no babysitting. Perfect for busy weeknights.
  • Versatile - Serve it hot, warm, or chilled.
  • Light, Clean & Healthy - Steaming locks in moisture without needing oil or butter.
  • Endlessly Adaptable - Pair it with your favorite sauces or just a squeeze of lemon.

Follow these easy directions for how to skin salmon at home.

Ingredients You'll Need

Ingredients for steamed salmon on the counter.

For the Steamed Salmon

  • Salmon - Wild salmon is the top choice for flavor and nutrition, but it's seasonal and not always easy to find. Good-quality frozen wild salmon is a great alternative. If opting for farmed, look for sustainably raised options.
  • Seasoning - Keep it simple: sea salt, freshly ground black pepper, and a little granulated garlic if you like. The clean flavor of steamed salmon doesn't need much.

See the recipe card for ingredient measurements.

For the Steaming Liquid

An aromatic steaming liquid gently infuses the salmon with subtle flavor-no marinade needed. Simply combine cold water with any of the following:

  • Fresh Lemon - Sliced or juiced for brightness.
  • Garlic - Lightly crushed cloves add mellow depth.
  • Herbs
    • Fresh: thyme, tarragon, parsley, bay leaves
    • Dried: dill, thyme, Italian seasoning, or Herbs de Provence
  • Aromatics - Add chopped leek, shallot, onion, or sliced fennel (or fennel fronds) for more complexity.
  • Wine (Optional) - A little dry white wine or vermouth adds a touch of acidity and elegance.

Chef's Tip: Use what you have to create the steaming liquid. Always use lemon, garlic and some herbs, and add the other items if you have them.

Substitutions and Variations

  • Seasoning Blends - Swap the basic salt and pepper for lemon pepper, everything but the bagel seasoning is great, my homemade smoky dry rub, or even a homemade taco seasoning blend for a fun twist.
  • No Wine? No Problem - To steam salmon without wine, use vegetable broth, water with a generous splash of lemon juice, or a mix of both. You'll need enough liquid to just reach the bottom of the steamer basket.
  • Herb Swaps - If you're out of fresh herbs, substitute 1-2 teaspoons of dried herbs (like dill, thyme, or Italian seasoning) in the steaming liquid for subtle, aromatic flavor.

Chef's Tip: How to buy salmon. Don't be shy at the fish counter-tell the fishmonger exactly what you want. Don't just take whatever they hand you (especially at today's prices). I always ask for center-cut salmon fillets. They're thicker, more even, and cook more consistently than thinner tail pieces. If what's in the case looks tired (not great), ask if they have any more in the back they can cut fresh for you. It's absolutely okay to be choosy-you're the customer. For the best choices in salmon, check out this salmon buying guide.

If you love salmon, try this easy smoked salmon dip. It's a reader favorite on my website for good reason!

How to Steam Salmon

To get salmon ready for steaming, there's a little easy prep work.

1) Skin the Salmon (or not)

Either works, but here's the difference:

  • Skin-on salmon will turn rubbery when steamed (unlike when it's seared or grilled), so it's typically not something you'll want to eat. However, it does peel off easily after steaming if you leave it on.
  • Skinless salmon (deskinned) results in a cleaner, more refined presentation and allows you to remove the bloodline-that darker flesh that can have a stronger, more assertive flavor. I generally remove the skin and bloodline.

If you prefer skinless fillets but don't want to do it yourself, ask your fishmonger to skin it for you. Or follow my step-by-step photos in this post to remove the salmon skin at home.

2) Check for Pin Bones

Before steaming, always check for pin bones-those fine, flexible bones that run through the fillet. Many grocery stores or fish counters remove them for you, but it's worth double-checking.

Removing pin bones from raw salmon with pliers.

To find them, gently run your fingers along the top and sides of the salmon. (Tip: slightly damp fingers make it easier to feel the bones.) If you find any, remove them with clean kitchen tweezers or a pair of needle-nose pliers. I keep a pair of small fly fishing pliers in my kitchen just for this-perfect for the job.

Removing pin bones ensures a smoother texture and a more enjoyable eating experience-especially important if you're serving the salmon cold or flaked into a salad.

The aromatic steaming liquid to steam salmon with herbs, lemon, and shallots.

3) Seasoning & Steaming Setup

Now it's time to season and set up for steaming. First, you'll need a large pot with a tight-fitting lid. I use a 5 ½-quart Le Creuset Dutch oven, but any similar-sized pot works. The key is a snug lid that traps steam efficiently.

To hold the salmon above the steaming liquid, use a folding stainless steel steaming basket-it's simple, affordable, and fits in most pots. A silicone steamer basket is another great option (just make sure it opens flat). If you have a bamboo steamer or steam oven, those work fine too.

A stainless steel folding steaming rack set into a pot of aromatic liquid for steaming fish.

4) Steam Salmon Fillets

What seasoning goes well with steamed salmon? Start with the basics: sea salt and freshly ground black pepper. I also like to add a touch of granulated garlic. Want to mix it up? Try lemon pepper or an "everything but the bagel" blend for something bolder.

Salmon filets in a pot with lemon, herbs, shallots, ready for steaming.

Chef's tip: If you have salmon fillets where there is one thinner end, fold it under to create a more evenly thick piece of fish.

A folded piece of raw salmon to create an even thickness for cooking.

To set up the steamer:

  • Add your steaming liquid ingredients (water, herbs, aromatics, etc.) to the pot.
  • Cover with the lid and bring to a boil over medium-high heat.
  • The water level should just reach the bottom of your steamer basket.

Once boiling, reduce the heat to medium. Lightly spray the steamer basket with avocado oil spray or another neutral oil to prevent the salmon from sticking. Place the basket into the pot. When steam begins escaping the lid, carefully add the salmon fillets in a single layer.

How long should you steam salmon?

Steamed salmon typically takes about 8 minutes, depending on the thickness of the fillets. Thicker cuts may need 9-10 minutes, while thinner fillets could be done in 6-7.

How do you know when steamed salmon is cooked?

Salmon is done when:

  • The internal temperature reaches 145°F (per USDA guidelines).
  • The flesh turns a light pinkish-orange color.
  • It's firm to the touch, but not hard or dry.

Chef's tip on temperature: Steamed salmon is typically done at an internal temperature between 140°F and 145°F. At 140°F, the center stays slightly soft and silky. At 145°F, it's fully opaque and firm, yet still moist. Choose the doneness that feels right for you-there's no one-size-fits-all when it comes to perfectly cooked salmon.

When salmon is steamed, move it to plates for serving or cooling and refrigerating with a flexible fish spatula.

Pale peachy colored salmon filets after steaming in the steamer basket.

Serving Suggestions and Sauces

Serve steamed salmon with brown or white rice, quinoa, and a simple vegetable such as roasted asparagus, broccolini, or French green beans. It's equally delicious chilled over a main-course salad, such as a salmon Caesar or classic French Niçoise salad.

For sauces, keep it simple with fresh lemon and herbs, or try one of these flavorful options:

  • Creamy citrus mango sauce: Bright, creamy, and especially good with chilled salmon.
  • Lemon-dill aioli: Combine mayonnaise, fresh dill, lemon juice, and a little Dijon mustard.
  • Fresh basil pesto: Spoon over the salmon or thin slightly for a dressing.
  • Pineapple-mango salsa: A fresh, tropical contrast to the delicate fish.
  • Tzatziki: A cool Greek yogurt sauce with cucumber, garlic, and dill.
Close up of a platter of salmon filets with lemon and herbs on a table.

Leftovers and Storage

Cooked steamed salmon lasts 3 days in the refrigerator, making it a pretty good choice for meal prep. It's just as delicious the next day. Store in an airtight container and be sure to label and date.

Recipe FAQs

What is the white stuff on steamed salmon?

The white substance is albumin, a natural protein in salmon that coagulates and becomes visible during cooking. A little is normal and completely safe to eat. Excessive albumin can indicate that the salmon has been cooked too long.

Great Sauce Recipes for Steamed Salmon

Whether you're serving your salmon hot or chilled, these sauces bring it to life.

⭐️Did You Make This Recipe?

If you make steamed salmon, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Close up of a platter of salmon filets with lemon and herbs on a table.

Steamed Salmon

Sally Cameron
Tender, moist steamed salmon in about 20 minutes, with simple seasonings and an aromatic steaming liquid. Serve warm or chilled with your favorite sauce
4.34 from 12 votes
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Course, Salmon, Seafood
Cuisine American
Servings 4
Calories 320 kcal

Equipment

Ingredients
  

Steamed Salmon

  • 1 ¼ - 1 ½ pounds salmon fillet cut into 4 equal pieces, skinned or not
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon granulated garlic optional
  • 1 lemon for serving
  • avocado oil spray

Steaming Liquid (use all of these or what you have)

  • 3-4 cups water enough to reach the bottom of the steamer rack
  • 2 large garlic cloves peeled and crushed
  • ½ bundle fresh Italian parsley long stems trimmed
  • 1 lemon sliced
  • 1 bay leaf
  • 1 cup white wine or white vermouth optional
  • 1 handful fresh thyme sprigs or 2 teaspoons dried thyme
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 shallot, sliced or ½ small white onion or leek

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Instructions
 

Prep the Salmon Fillets

  • Cut the salmon into four equal portions. Remove the skin before steaming or leave it on and remove it afterward. Season with salt, pepper, and optional granulated garlic.

Make the Steaming Liquid

  • Add the water and remaining steaming liquid ingredients to a large pot. The liquid should reach just below the steamer rack. Cover, bring to a boil, then reduce to a simmer for 5 minutes to infuse the liquid.

Steam Salmon Fillets

  • Lightly spray the steamer rack with avocado oil. Arrange lemon slices and herbs on the rack, then place the salmon fillets on top.
    Place the rack in the pot, keeping the salmon above the simmering liquid. Cover and steam for approximately 8 minutes, depending on the thickness of the fillets. Check the internal temperature with a digital thermometer. It is done when it reaches 145°F.
    Serve warm or chilled with your favorite sauce.

Notes

Buying salmon: Choose evenly thick, center-cut salmon fillets for more consistent cooking. Wild salmon is my preference when available. For seafood sourcing recommendations, consult Seafood Watch.
Skin and bloodline: Salmon skin becomes rubbery when steamed. Remove it before cooking or peel it away afterward. If desired, trim the darker bloodline for a milder flavor. See the step-by-step photos in the post for guidance.

Nutrition

Calories: 320kcalCarbohydrates: 5gProtein: 34gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 94mgSodium: 379mgPotassium: 927mgFiber: 1gSugar: 1gVitamin A: 77IUVitamin C: 15mgCalcium: 43mgIron: 2mg
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Gluten-Free Soft Chocolate Chip Cookies

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These gluten-free soft chocolate chip cookies are everything a great chocolate chip cookie should be-soft and tender in the center, lightly golden at the edges, and packed with rich chocolate chips. They're easy to make, beautifully soft even after they cool, and no one will guess they're gluten-free.

Golden chocolate chip cookies on a cooling rack and small plate.

This gluten-free chocolate chip cookie dough comes together easily with everyday baking ingredients. Brown and white sugars provide the right balance of moisture and structure, while a short rest gives the gluten-free flour time to hydrate. Baking just until the edges are lightly golden keeps the centers soft and tender rather than dry or crumbly.

  • Soft & tender: Soft and tender centers with lightly golden edges.
  • Stay soft: Keep their just-baked texture after cooling.
  • Easy to make: Simple ingredients and straightforward prep.
  • Chocolate in every bite: Plenty of chocolate chips throughout.

Chef's tip - The secret to gluten-free soft chocolate chip cookies isn't one magic ingredient. It's the right balance of moisture, structure, hydration, and bake time, which is why this recipe was so thoroughly tested. Each one plays a part in creating cookies that stay soft and tender instead of turning dry or crumbly, and this recipe accomplishes exactly that. Enjoy making some, and let me know how you like them.

Chocolate chip meringue cookies are another classic way to enjoy plenty of chocolate chips, with a light, crisp texture.

Ingredients You'll Need

Ingredients for gluten-free soft chocolate chip cookies in prep bowls on the counter.
  • Flour - I use King Arthur Measure for Measure Gluten-Free Flour. Other gluten-free 1:1 blends may work, but results can vary by blend.
  • Butter - Use unsalted butter, softened to room temperature so it creams easily with the sugars.
  • Light brown sugar - Adds moisture and chewiness, helping the cookies stay soft.
  • Granulated sugar - Balances the brown sugar and helps the cookies spread and develop lightly golden edges.
  • Eggs - One full egg and one yolk adds moisture, richness, and structure to the cookie dough.
  • Vanilla - Adds classic warm vanilla flavor and complements the chocolate.
  • Baking soda - Provides leavening and encourages spreading and browning.
  • Chocolate chips - Semisweet chocolate chips are classic; I prefer dark chocolate chips for a richer chocolate flavor. Have a few extra on hand to press into the tops before baking if desired.

Please see the recipe card for measurements and salt.

Variations

  • Mini chocolate chips - Disperse nicely across the cookies.
  • White chocolate - Swap the regular chocolate chips for white chocolate chips and a sweeter variation.
  • Add nuts - Replace some of the chocolate chips with chopped walnuts or pecans for extra crunch.
  • Add flaky salt - Sprinkle the cookies lightly with flaky sea salt before baking for a sweet-salty finish.

Chef's Tip on baking sheets: Bake cookies on a light-colored aluminum baking sheet lined with parchment. Parchment paper promotes even baking and predictable spread, while silicone baking mats can change how cookies spread and brown. Always start with a cool baking sheet; placing cookie dough on a warm pan can cause the butter to soften prematurely and the cookies to spread too much.

Still have chocolate chips? Make this easy pumpkin chocolate chip cake next.

How to Make Gluten-Free Soft Chocolate Chip Cookies

Preheat the oven to 350°F (conventional) and line 1-2 half sheet pans with parchment paper.

Blending flour, baking soda, and salt in a glass bowl with a silver whisk.
  1. Add the flour, baking soda, and salt to a bowl and whisk to blend.
Soft butter, brown and regular sugar in a glass bowl for creaming for cookies.
  1. Add the soft butter and sugars to a mixing bowl. With a hand mixer, beat until creamy, 2-3 minutes.
Adding eggs and vanilla to the wet ingredients for chocolate chip cookie dough.
  1. Add the whole egg and extra yolk plus vanilla and beat in, another 2 minutes, until smooth, creamy, and fluffy.
Flour blend added to a bowl with creamed butter, eggs, and sugar.
  1. Add the dry flour mix to the bowl.
Beaten cookie dough for making GF soft chocolate chip cookies.
  1. Beat on low speed until the flour is incorporated, then increase the speed slightly and mix just until the dough is smooth.
Chocolate chips added to a bowl of creamed cookie dough.
  1. Fold in the chocolate chips by hand until evenly distributed. Let the dough rest at room temperature for 30 minutes to hydrate the gluten-free flour.
Chocolate chip cookie dough portioned into cookies for baking on a baking sheet.

7. Using a #30 cookie scoop or 2 tablespoons, portion the dough onto the prepared baking sheet, leaving room for the cookies to spread. Gently flatten each portion with your fingers to about ¾-inch thick. Press 3-5 additional chocolate chips into the top of each cookie if desired.

A dozen golden baked chocolate chip cookies cooling on the pan.

8. Bake for about 14 minutes, until the edges are set and lightly golden and the centers are set but still soft. Remove from the oven and cool on the baking sheet 5-10 minutes, the move to a cooling rack for full cooling.

Gluten-free soft chocolate chip cookies cooling on a wire rack.

Got ripe bananas? Make my gluten-free banana chocolate chip muffins for breakfast or snacking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in an airtight container for up to 3 months.

Recipe FAQs

Why are my gluten-free chocolate chip cookies dry or crumbly?

Overbaking is one of the most common causes. Measure the flour carefully and bake just until the edges are lightly golden while the centers are still soft. Gluten-free flour blends also vary, which can affect texture.

How do you keep gluten-free chocolate chip cookies soft?

Use the right balance of brown and granulated sugar, let the dough rest for 30 minutes so the flour can hydrate, and don't overbake. Store completely cooled cookies in an airtight container.

Why are my chocolate chip cookies spreading too much?

Butter that's overly soft, a warm baking sheet, or inaccurate flour measurements can all cause excess spreading. Start with room-temperature butter and a cool, parchment-lined baking sheet.

Can I use a different gluten-free flour blend?

Gluten-free flour blends are not all formulated the same way, so substitutions can change the texture and spread of the cookies. This recipe was developed and tested with King Arthur Measure for Measure Gluten-Free Flour. For the most consistent results, use the flour specified in the recipe.

Feel like baking more gluten-free cookies? Try a few of these delicious recipes for more baking inspiration.

If you make this recipe, I'd love to hear how it turned out! Please leave a comment and star rating below.

📖 Recipe

A plate of 3 gluten-free soft chocolate chip cookies and a cup of espresso.

Gluten-Free Soft Chocolate Chip Cookies

Sally Cameron
Soft and tender with golden edges and plenty of chocolate chips, no one will believe these classic cookies are gluten-free and so easy to make.
No ratings yet
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Prep Time 12 minutes
Cook Time 28 minutes
resting dough 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 24
Calories 183 kcal

Equipment

Ingredients
  

  • 2 cups Gluten-free flour blend I tested with King Arthur Measure 4 Measure. 9 ounces.
  • ¾ cup soft unsalted butter 6 ounces ( 1 ½ sticks)
  • ¾ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups chocolate chips or dark chocolate chips, 10 ounces

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Instructions
 

Mix the dry ingredients

  • In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.

Cream the butter and sugars

  • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and well combined.

Add the eggs, vanilla, and dry mix

  • Beat in the eggs and vanilla until smooth and combined. Scrape down the sides of the bowl as needed. Add the dry ingredients to the butter mixture and mix on low speed just until the dough comes together. Do not overmix.

Add chips, rest dough

  • By hand, stir in the chocolate chips until evenly distributed throughout the dough. Rest dough on the counter for 30 minutes for hydrating the gluten-free flour.

Pre-heat oven, prepare baking sheet

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Scoop cookies

  • Using a #30 cookie scoop, portion the dough onto the prepared baking sheet, spacing the dough evenly as the cookies will spread. With your fingers, gently press the cookie mounds to approximately ¾" thickness.
    If adding extra chips on top, add 3-5 now where there look like there are none.
    Note - Without a #30 cookie scoop, use 2 tablespoons of cookie dough.

Bake cookies

  • Bake cookies for 14-15 minutes, until the cookies are set around the edges but still look soft in the centers.
    Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Allow the cookie sheet to cool before scooping and baking the second dozen, or use a second cookie sheet.

Notes

Storing cookies: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months.
Baking multiple batches: Start each batch with a cool baking sheet. Placing cookie dough on a warm or hot baking sheet can cause the cookies to spread too much.
For cookies like the lead photo: Extra chocolate chips on top are optional—the cookies have plenty of chocolate inside without them. For more visible chips, reserve a small handful from the measured amount (or use a few extra). After gently flattening the cookies before baking, press a few extra chocolate chips into the tops. Keep in mind that cookies topped with extra chips are harder to stack in a cookie jar or tin without disturbing the chocolate on top.

Nutrition

Serving: 1Calories: 183kcalCarbohydrates: 24gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 89mgPotassium: 47mgFiber: 1gSugar: 16gVitamin A: 199IUCalcium: 24mgIron: 0.5mg
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Homemade Applesauce

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Homemade applesauce is easy to make with fresh apples, water, and lemon juice in about 25 minutes. Cook the apples until tender, then mash them for a chunky texture or blend until silky smooth. Enjoy it warm right from the pot or chilled, serve it with pork, or spoon it over oatmeal or yogurt.

A jar of golden smooth homemade applesauce on a small wood cutting board, apples on the side.

Homemade applesauce was one of my mom's fall traditions when I was growing up, and I still remember eating it warm right from the pot. Somehow I let that tradition disappear from my own kitchen. Recently I made a batch to serve with roast pork and immediately wondered why I'd waited so long. It's so simple, delicious, and versatile that I'm bringing it back.

Applesauce Recipe Snapshot

  • Quick and easy - Homemade applesauce in about 25 minutes with just 3 ingredients.
  • Smooth or chunky - Blend until silky smooth or mash for more texture.
  • Naturally sweet - Honeycrisp apples may need no added sweetener.
  • Versatile - Enjoy warm or chilled, with pork, oatmeal, yogurt, or alone.

Ingredients You'll Need

Honeycrisp apples, water, and lemon juice to make applesauce on a white cutting board.
  • Apples - Use naturally sweet, flavorful apples. I use Honeycrisp, which makes a delicious applesauce without any added sugar. Other good choices are Fuji, Gala, Pink Lady, or a combination of varieties.
  • Water - Just enough to get the apples cooking and prevent them from sticking.
  • Lemon juice - Brightens the apple flavor and balances their natural sweetness.

Please see the recipe card for measurements and salt.

Optional add-in's

  • Vanilla extract - Adds a soft, warm sweetness; stir it in after cooking.
  • Spices - Cinnamon is classic, or try a little nutmeg, ginger, cardamom, or allspice.

Chef's Tip: Apple Peel or No Peel?
For silky-smooth applesauce, peel the apples before cooking. Prefer less prep and don't mind a little more texture? Leave the peels on for added color, fiber, and nutrients. A high-speed blender will break the skins down more completely than a regular blender or food processor.

How to Make Homemade Applesauce

You'll need a heavy 3 ½ - 5 quart pot or pan with a lid.

Peeling and coring apples on a white cutting board.
  1. Peel the apples, then remove the cores.
Peeled and chopped apples in a glass bowl.
  1. Cut the peeled apples into small, fairly even pieces so they cook evenly.
Peeld and chopped apples tp make applesauce in a pan for cooking.
  1. Add the apples, water, lemon juice, and salt to the pan. Bring to a simmer, cover, and cook over low heat until very soft, about 20 minutes.
Cooked apples ready to puree for applesauce or leave chunky.
  1. Once the apples are tender, if they've released more liquid than you want, set the lid slightly ajar and cook for a 1-2 more minutes to allow the excess liquid to evaporate.
Cooked apples in a blender container.
  1. Add the cooked apples to a blender.
Pureed cooked apples now made into silky smooth applesauce.
  1. Puree into a smooth, silky applesauce. For chunky applesauce, skip the blender and mash them to your preferred texture. Stir in the optional cinnamon and vanilla, if using.
A bowl of silky smooth pureed applesauce.

How to Serve Homemade Applesauce

Storage

Let the applesauce cool completely, then refrigerate it in a covered container or jar for up to 5-7 days. For longer storage, freeze in an airtight freezer-safe container, leaving a little room for expansion. Thaw overnight in the refrigerator and stir before serving.

Recipe FAQs

What apples are best for homemade applesauce?

Naturally sweet, flavorful apples that soften well when cooked are ideal. Honeycrisp is my favorite, but Fuji, Gala, and Golden Delicious are also good choices. For a more tart applesauce, add a Granny Smith or combine sweet and tart varieties.

Do you need to add sugar to homemade applesauce?

No. Naturally sweet apples such as Honeycrisp can make delicious applesauce without added sugar. Taste your applesauce after cooking and add sweetener only if you think it needs it.

Can homemade applesauce be frozen?

Yes. Cool it completely, transfer it to an airtight freezer-safe container with room for expansion, and freeze. Thaw overnight in the refrigerator and stir before serving.

Can I sweeten homemade applesauce?

Yes. Naturally sweet apples such as Honeycrisp don't need any added sweetener, so taste the applesauce first. If you're using a tart apple or prefer a sweeter applesauce, add a little maple syrup, honey, or sugar to taste. For a no-sugar-added option, monk fruit-allulose blend works well too.

More Recipes With Apples

Have more apples to use? Here are a few more delicious apple recipes to try.

If You Make Homemade Applesauce

Please leave me a comment and let me know how you're enjoying it. I love hearing from you and your comments help other readers as well.

📖 Recipe

A jar or homemade applesauce with apples on the side, and cinnamon sticks.

Homemade Applesauce

Sally Cameron
Easy homemade applesauce with fresh apples and no added sugar. Enjoy it chunky or puree until silky smooth, with optional cinnamon and vanilla for extra flavor.
No ratings yet
Print Recipe Pin Recipe
Prep Time 4 minutes
Cook Time 20 minutes
Blend 1 minute
Total Time 25 minutes
Course condiment, Sauce, Side Dish
Servings 6 Yield 3 cups
Calories 90 kcal

Equipment

  • Large pot 3 ½ -5 quarts with a lid
  • blender

Ingredients
  

Simple applesauce

  • 2-2 ¼ pounds honeycrisp apples more apple notes below
  • ⅓ cup water
  • 1 tablespoon lemon juice
  • 1 pinch fine salt

Optional additions

  • ½ teaspoon ground cinnamon optional
  • ½ teaspoons vanilla optional

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Instructions
 

Prep the apples

  • Peel, core, then chop the apples small.

Cook apples

  • Add the apples to the pot or pan, stir in the water and lemon juice. Bring the pot to a simmer. Put the lid on and cook until apples are very soft, about 20 minutes. Watch your heat and turn down if needed to prevent scorching the apples.

Make applesauce

  • Add the apples to a blender container and pulse to puree as smooth as you would like. You can also not puree it and leave it chunkier.
    If adding the optional cinnamon and/or vanilla, do it now.

Notes

Apple options - Other good apple choices are Fuji, Gala, Pink Lady, or a combination of varieties. 
Applesauce texture - For silky-smooth applesauce, peel the apples before cooking and puree until smooth. For a more rustic, chunky applesauce, leave some or all of the peel on and mash the cooked apples to your preferred texture instead of pureeing. Keep in mind that leaving the peel on will add more texture and may affect the final color, depending on the apples you use. Leaving peels on also preserves some nutritional value in the peels. 
 

Nutrition

Calories: 90kcalCarbohydrates: 24gProtein: 0.5gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 9mgPotassium: 186mgFiber: 4gSugar: 18gVitamin A: 92IUVitamin C: 9mgCalcium: 12mgIron: 0.2mg
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Boursin Whipped Potatoes

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These Boursin whipped potatoes are creamy, fluffy, and packed with garlic and herb flavor from Boursin cheese. Made with russet potatoes, butter, and just enough milk for a silky texture, they're an easy upgrade to classic mashed potatoes for holidays, special dinners, or anytime you want an extra-flavorful side dish.

A bowl of creamy Boursin whipped potatoes sprinkled with parsley and melted butter.

Boursin cheese has become a staple in my fridge since my Boursin chicken recipe became one of our go-to dinners, and these whipped potatoes are another delicious way to use it. The creamy garlic and herb cheese upgrades everyday mashed potatoes with loads of flavor and almost no extra work. They're easy enough for any dinner and special enough for a holiday table.

Recipe Snapshot

  • Creamy and fluffy - Russets whip up beautifully light and smooth.
  • Garlic and herb flavor - Boursin adds plenty of flavor without making the potatoes heavy.
  • Simple ingredients - Potatoes, Boursin, butter, and milk are all you need.
  • Easy to scale - Make a little for dinner or plenty for a holiday crowd.
  • Holiday worthy - An easy, flavorful upgrade to classic mashed potatoes.

Ingredients You'll Need

Russet potatoes, Boursin cheese, milk, and butter on the counter to make Boursin whipped potatoes.
  • Potatoes - Choose russet potatoes rather than gold potatoes. Their drier, starchier texture makes fluffier whipped potatoes that won't get heavy with the Boursin.
  • Boursin - Garlic & Fine Herbs Boursin adds creamy texture and plenty of savory garlic and herb flavor.
  • Milk - A little warm milk helps adjust the potatoes to a light, creamy consistency.
  • Butter - Unsalted butter is best here so you can control the salt.

Please see the recipe card for measurements, salt, and pepper.

For a quick weeknight potato recipe try my air fryer roasted red potatoes.

Substitutions and Variations

  • Change the Boursin flavor - Garlic & Fine Herbs is my first choice, but other savory Boursin flavors can work too. Choose one that pairs well with potatoes.

How to Make Boursin Whipped Potatoes

You'll need a 4- to 5-quart pot with a lid, a sieve or strainer, and a hand mixer.

Peeled russet potatoes being chopped for mashed potatoes.
  1. Peel and chop russet potatoes into small equal-sized pieces so they cook evenly.
Chopped potatoes in a pan covered with water to cook.
  1. Add the chopped potatoes to the pot and cover with cold water. Add a teaspoon of salt to the water.
A cooked potato on the tip of a paring knife over a pot.
  1. Bring the potatoes to a boil over medium-high heat, then reduce to a gentle simmer. Cook until completely tender when pierced with the tip of a paring knife, about 14 minutes.
Cooked potatoes being strained over a sink.
  1. Drain cooked potatoes through a sieve or strainer and put them back into the warm pot on the stove.
Hot cooked russets drying in a warm pan with a glass lid.
  1. Cover and let them rest for a few minutes, allowing the residual heat to dry off excess moisture while keeping the potatoes hot, for fluffy potatoes.
Cooked potatoes, Boursin cheese, butter and milk in a pot for whipping.
  1. Add the softened Boursin cheese, warmed milk, and soft butter.
Boursin whipped potatoes with beaters in a pot on the stove.

7. Whip with a hand mixer, starting on low and gradually increasing to medium speed, just until creamy and fluffy, about 3 minutes. Don't overwhip or the potatoes can become gummy.

Creamy Boursin mashed potatoes on a wooden spoon over a pot.

8. Finished creamy Boursin whipped potatoes. Taste before adding more salt, as Boursin is already well seasoned. Add white pepper (or black pepper) and additional salt only as needed.

Boursin mashed potatoes with melted butter in a white bowl with gold spoon.

Serving Suggestions

Serve Boursin whipped potatoes anywhere you'd serve classic mashed potatoes. They're especially good with roast chicken, roast pork, glazed ham, roast beef, beef ribs, or smoked turkey, making them a natural side for Thanksgiving or Christmas dinner.

Make Ahead and Keep Warm for a Crowd

Boursin whipped potatoes are a great make-ahead side for holidays and entertaining. Prepare the potatoes ahead, refrigerate them covered, then reheat before serving. If they've thickened after chilling, add a little warm milk as needed to bring back their creamy texture.

For a crowd: Transfer the hot potatoes to a slow cooker and keep them covered with the lid on the warm or buffet setting until serving. Give them an occasional stir and add a splash of warm milk if they begin to thicken. This keeps the potatoes hot and frees up valuable stovetop and oven space for the rest of the meal.

Chef's Tip: When holding whipped potatoes in a slow cooker, place a clean kitchen towel between the crock and the lid. The towel absorbs condensation so it doesn't drip back into the potatoes and make them watery.

Storage and Reheating

Store leftover Boursin whipped potatoes tightly covered in the refrigerator for up to 4 days.

  • Microwave - Place the potatoes in a microwave-safe dish and cover. Microwave for 1 minute, stir, then continue heating in 30-second intervals until hot. Stir well to lighten the texture, adding a splash of milk if needed.
  • Stovetop - Reheat gently in a covered saucepan over low heat, stirring occasionally. Add a splash of milk if needed to loosen the potatoes and keep them creamy.
  • Oven - For larger amounts, place the potatoes in a covered baking dish and reheat at 325°F until heated through, stirring once or twice. Add a little milk if needed to keep them creamy.

Recipe FAQs

What is the best Boursin flavor for mashed potatoes?

Garlic & Fine Herbs is my first choice because its garlic, herbs, and creamy texture pair naturally with potatoes. Other savory Boursin flavors can work too, so choose one you enjoy.

Can I use Yukon Gold potatoes instead of russets?

Yes, but the texture will be different. Yukon Gold potatoes make richer, denser mashed potatoes, while starchier russets whip up lighter and fluffier.

Can I make Boursin whipped potatoes ahead of time?

Yes. Make and refrigerate them covered, then reheat gently using one of the methods above. Stir well after reheating and add a splash of warm milk if needed to restore the creamy texture. For a holiday meal, you can also make them fresh and hold them warm in a slow cooker until serving.

More Recipes With Potatoes

If You Make This Recipe

If you make Boursin whipped potatoes, please leave a comment and let me know how you enjoyed them and what you served them with. I love hearing from you and your comments help other readers too.

📖 Recipe

Boursin mashed potatoes with melted butter in a white bowl with gold spoon.

Boursin Whipped Potatoes

Sally Cameron
Creamy, fluffy Boursin whipped potatoes with savory garlic and herb flavor. An easy upgrade to classic mashed potatoes for everyday dinners or holiday meals.
No ratings yet
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Servings 6 Yield 4 cups total
Calories 317 kcal

Equipment

Ingredients
  

  • 2 ¼ pounds russet potatoes
  • ½ cup milk low fat or whole, warmed
  • 4-5 tablespoons unsalted butter soft or melted
  • ¼ teaspoon fine sea salt
  • 5.3 ounces Boursin Garlic & Fine Herbs cheese 1 box

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Nutrition

Serving: 0.66Calories: 317kcalCarbohydrates: 33gProtein: 6gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 270mgPotassium: 742mgFiber: 2gSugar: 3gVitamin A: 527IUVitamin C: 10mgCalcium: 67mgIron: 1mg
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Mediterranean Chicken Thighs

by 9 Comments

Mediterranean chicken thighs are an easy one-pan dinner with tender bone-in chicken, tomatoes, olives, white wine, thyme, and vegetables simmered together in a savory pan sauce. Optional saffron adds another layer of Mediterranean flavor, and the savory juices are perfect spooned over the chicken or served with pasta or rice.

A round white pan of mediterranean chicken thighs with sauce, vegetables, and olives.

With just 10-15 minutes of prep, this is the kind of chicken dinner that delivers far more flavor than the effort suggests. The chicken cooks in about 25-30 minutes, while the vegetables, wine, herbs, olives, and chicken juices create a savory broth right in the pan. Serve it over rice to catch every bit of that broth, and dinner is done.

Recipe Snapshot

  • Easy one-pan dinner - Just 10-15 minutes of prep, then about 25-30 minutes to cook.
  • Loaded with vegetables - Onion, carrots, celery, and tomatoes cook right alongside the chicken.
  • Big Mediterranean flavor - Olives, thyme, white wine, and optional saffron add layers of savory flavor.
  • Don't waste the broth - Serve with rice, pasta, or crusty bread to soak up the flavorful pan juices.

Ingredients You'll Need

Ingredients for Mediterranean chicken thighs in prep bowls on counter.
  • Chicken - Bone-in, skin-on chicken thighs stay juicy and flavorful as they cook.
  • Onion - Yellow, white, or brown onion all work well.
  • Celery - Adds savory flavor to the vegetable base.
  • Carrots - Add natural sweetness to balance the savory flavors.
  • Garlic - Fresh garlic gives the best flavor.
  • Olive oil - For browning the chicken and sautéing the vegetables. Avocado oil works too.
  • White wine - Use a dry white wine such as Chardonnay or Sauvignon Blanc for deglazing the pan and adding flavor.
  • Chicken broth - Use low-sodium or homemade chicken broth so you can control the seasoning.
  • Tomatoes - Canned petite diced tomatoes are my preference, but regular diced tomatoes work too.
  • Olives - Use pitted Kalamata olives for a brinier flavor or green Castelvetrano olives for a milder, buttery flavor.
  • Thyme - Fresh or dried thyme both work well. An Italian herb blend can also be used.
  • Bay leaf - Adds subtle savory flavor as the chicken cooks.
  • Saffron - Optional, but adds lovely flavor and a beautiful golden hue to the sauce.

Please see the recipe card for measurement, salt, and pepper.

Chef's Tip: Bone-in chicken thighs vary considerably in size, so shop by weight rather than number of pieces. For 4 servings, aim for about 3 pounds total and choose thighs that are fairly similar in size so they cook evenly. And if you have leftovers, they make a great lunch.

Substitutions and Variations

  • No wine - Simply omit; the chicken broth will deglaze the pan.
  • No saffron - Simply leave it out. The dish will still have plenty of flavor.
  • Change the olives - Use Kalamata olives for a brinier, more robust flavor or Castelvetrano olives for a milder, buttery flavor.

How to Make Mediterranean Chicken Thighs

For best results, use a large 12-inch skillet or braiser with a lid so the chicken thighs fit comfortably in a single layer with room for the vegetables and pan juices.

Trimming raw chicken thighs in a cutting board.
  1. Turn the chicken thighs skin-side down and trim any excess overhanging skin and fat. Season both sides with salt and pepper.
Browning chicken thighs in olive oil skin side down.
  1. Heat the oil in the pan over medium to medium-high heat until hot. Add the chicken thighs skin-side down and cook until the skin is golden, about 5 minutes, reducing the heat if they brown too quickly.
Crisp browned chicken thighs on a plate on stovetop.
  1. Remove the chicken to a plate and keep warm. Pour off all but about 1 tablespoon of the fat.
Sauteing onion, carrot, and celery in a large wide pan.
  1. Add the onion, celery, and carrot and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.
Adding wine to apan of sauted vegetables and garlic to deglaze.
  1. If using wine, add it to the pan to deglaze, stirring to loosen the browned bits from the bottom of the pan. Cook until the wine is almost gone.
Pouring chicken broth into a pan of vegetables.
  1. Stir in the chicken broth.
Adding diced tomatoes, herbs, and olives to a pan making mediterranean chicken thighs.
  1. Add the drained tomatoes, olives, herbs, and saffron, crushing the saffron threads between your fingers as you add them.
Browned chicken thighs in a wide pan with vegetables and broth
  1. Return the chicken to the pan, nestling the thighs into the vegetables and pan juices. Cover and bring to a gentle simmer, reducing the heat as needed. Cook until the chicken reaches 175°F, 12-15 minutes.
A pan of mediterranean chicken thighs in golden broth with veggies and herbs.

Serving Suggestions

Serve Mediterranean chicken thighs in wide shallow bowls with plenty of the vegetables and savory pan broth spooned over the top. They're satisfying on their own, or serve with brown rice, pasta, or riced mashed potatoes to soak up the flavorful broth. Add a simple green salad for an easy, complete dinner.

Storage and Reheating

Store leftover chicken with the vegetables and pan broth in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pan on the stovetop, adding a splash of broth if needed to keep everything moist. Or reheat, covered, in a 350°F oven until hot throughout.

A bowl of golden chicken thighs surrounded by vegetables and sauce, on top of rice.

Recipe FAQs

Why cook chicken thighs to 175°F instead of 165°F?

Chicken is safe to eat at 165°F, but dark meat benefits from cooking to a higher temperature. Taking chicken thighs to about 175°F gives the connective tissue more time to break down, resulting in more tender, juicy meat.

What kind of olives are best for Mediterranean chicken?

Both Kalamata and Castelvetrano olives work beautifully. Kalamata olives are darker, saltier, and more robust, while green Castelvetrano olives are milder and buttery. Use pitted olives for easy eating.

Can I make Mediterranean chicken thighs without wine?

Yes. Simply omit the wine. The chicken broth will deglaze the pan and pick up the flavorful browned bits.

Can I use boneless, skinless chicken thighs instead of bone-in?

Yes. Boneless, skinless chicken thighs work well, but they cook faster, so begin checking them earlier. Bone-in, skin-on thighs add more flavor and stay especially juicy.

More Chicken Recipes

Can you ever have too many chicken recipes? I don't think so. Try some of these to add to your recipe file. And be sure to checkout the chicken recipe index for more inspriation!

If You Make This Recipe

If you make these Mediterranean chicken thighs, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

A pan of mediterranean chicken thighs in golden broth with veggies and herbs.

Mediterranean Chicken Thighs

Sally Cameron
Fresh Mediterranean flavors and economical chicken thighs make this an easy dinner with enough for lunch the next day. Serve in wide, shallow bowls with the savory broth and vegetables, or with brown rice, gluten-free pasta, or mashed potatoes.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Mediterranean
Servings 4
Calories 376 kcal

Equipment

  • 12" skillet or braiser with lid

Ingredients
  

  • 3 pounds bone-in chicken thighs
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion 1 small
  • ¾ cup finely chopped celery 2 large ribs
  • ¾ cup finely chopped carrots 2 large
  • 3 large garlic cloves finely chopped
  • ½ cup dry white wine optional
  • 1 cup chicken broth low sodium or homemade
  • 1 cup canned diced tomatoes drained of juice
  • 16 pitted Kalamata olives or Castelvestrano olives
  • 1 teaspoon dried thyme or 2-3 teaspoons chopped fresh
  • 2 pinches saffron threads optional
  • 1 bay leaf

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Instructions
 

  • Trim chicken thighs of excess fat or skin. Sprinkle with salt, pepper and granulated garlic. Heat olive oil in a medium Dutch oven (5 ½ quart) or other heavy wide pan over medium low heat. When oil is hot (but not smoking), place seasoned chicken skin side down in a single layer in the pot. The chicken should sizzle when it hits the heat. Cook chicken until it is golden brown, 5-7 minutes. Remove chicken to a plate and keep warm. Turn the heat down to medium low. Drain off excess fat with a spoon but leave a little.
  • To the pot add chopped onion, celery and carrots. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cook 1 minute. Add the wine (or sub broth) and cook until it is reduced by half. Add the broth, tomatoes, olives, thyme, saffron and bay leaf. Add the chicken back into the pot, nestling it into the vegetables. Cover the pot and cook until the chicken reaches 165°F, 15-18 minutes. Serve chicken thighs in 4 shallow bowls covered with the vegetables and juices.

Prep chicken

  • Trim the chicken thighs of excess fat and overhanging skin. Season both sides with salt and pepper.

brown chicken

  • Heat the olive oil in a 12" skillet, braiser, or other heavy wide pan over medium to medium-high heat. When the oil is hot but not smoking, add the chicken skin-side down in a single layer. The chicken should sizzle when it hits the pan.
    Cook until the skin is golden brown, 5–7 minutes, reducing the heat if it browns too quickly. Transfer the chicken to a plate. Spoon off the excess rendered fat, leaving about 1 tablespoon in the pan.

Cook vegetables

  • Add the onion, celery, and carrots. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute.

Deglaze pan

  • Add the wine and cook, stirring to loosen the browned bits from the bottom of the pan, until reduced by about half. If not using wine, skip this step.

Add broth and seasoning

  • Add the chicken broth, well-drained tomatoes, olives, thyme, saffron, and bay leaf.

Finish chicken

  • Return the chicken to the pan, nestling the thighs into the vegetables and broth. Cover and bring to a simmer, reducing the heat as needed. Cook until the chicken reaches 175°F, about 12 minutes.

Serve

  • Serve the chicken in wide, shallow bowls with plenty of the vegetables and savory broth.

Notes

Leftovers will keep for up to 4 days, tightly covered and refrigerated. Reheat in a covered pan over low heat until hot, about 20 minutes depending on how cold they are, or in a covered casserole dish in a 325°F oven until heated through.

Nutrition

Calories: 376kcalCarbohydrates: 13gProtein: 42gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 194mgSodium: 862mgPotassium: 899mgFiber: 3gSugar: 5gVitamin A: 4293IUVitamin C: 12mgCalcium: 86mgIron: 3mg
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Avocado Oil Mayonnaise

by 1 Comment

Once you see how incredibly easy it is to make homemade avocado oil mayonnaise-and taste how fresh and creamy it is-you may never buy mayonnaise again. With just a handful of simple ingredients and an immersion blender, you'll have rich, velvety mayonnaise in about one minute, made with the avocado oil you choose.

A jar of freshly made creamy avocado oil mayonnaise with a spoon in the top.

Homemade mayonnaise isn't just surprisingly easy-it tastes dramatically better than anything I've bought in a jar. Fresh, creamy, and made with just a handful of real ingredients and your favorite avocado oil, it has a clean, mild flavor that lets the other ingredients shine. No preservatives, no unnecessary additives-just delicious homemade mayonnaise.

Recipe Snapshot

  • Ready in 1 minute - An immersion blender creates thick, creamy mayonnaise in about 60 seconds.
  • Choose your avocado oil - You know exactly which avocado oil goes into every batch.
  • Simple pantry ingredients - Just egg, Dijon mustard, lemon juice, avocado oil, and salt.
  • Creamy, fresh flavor - Mild, rich, and perfect for sandwiches, salads, dips, and dressings.
  • Easy to customize - Add garlic, herbs, chipotle, or fresh lemon to make it your own.

Ingredients You'll Need

  • Avocado oil - Choose a mild, good-quality avocado oil. My favorite is Marianne's Avocado Oil, and Chosen Foods Avocado Oil is good too. I've used both.
  • Egg - A whole egg creates a stable, creamy emulsion and makes making mayonnaise practically foolproof. If consuming raw egg is a concern, use a commercially pasteurized egg.
  • Dijon mustard - Adds flavor and helps stabilize the emulsion. Yellow mustard works too.
  • Fresh lemon juice - Brightens the flavor and balances the richness.

Please see the recipe card for measurements and salt.

Avocado Oil Mayonnaise Variations

  • Garlic aioli - Blend in 1 small microplaned garlic clove for a quick garlic aioli, perfect for sandwiches, burgers, fries, and roasted vegetables.
  • Herb mayonnaise - Stir in 1-2 tablespoons finely chopped fresh herbs such as dill, chives, parsley, basil, or tarragon.
  • Chipotle mayo - Blend in 1-2 teaspoons chopped chipotle peppers in adobo sauce for smoky heat.
  • Spicy mayo - Stir in your favorite hot sauce or a little sriracha to taste.
  • Whole-grain mustard mayo - Stir in 1-2 teaspoons whole-grain mustard for extra texture and tang, great on sandwiches or with grilled meats.

Chef's tip: Why Make Homemade Avocado Oil Mayonnaise? Recent testing of packaged foods made with avocado oil, including some mayonnaise products, raised questions about whether the oils matched what consumers expected. One of the biggest advantages of making homemade avocado oil mayonnaise is simple-you choose the avocado oil yourself, so you know exactly what's in every batch.

How to Make Avocado Oil Mayonnaise

A tall, narrow jar works best for blending. Transfer the mayonnaise to a smaller storage jar once it's finished.I make mine in a tall Weck jar then store it in a small Weck jar.

Ingredients for homemade mayonnaise in a jar with an immersion blender in it.
  1. Add the egg, Dijon mustard, lemon juice, avocado oil, and salt to a tall, narrow jar just wide enough to fit the head of the immersion blender.
A jar of creamy, ivory, avocado oil mayonnaise with a stick blender in the top.
  1. Turn on the immersion blender and hold it at the bottom of the jar while the mayonnaise emulsifies. Once it begins to thicken, slowly lift the blender to incorporate the remaining oil. The mayonnaise comes together in about 1 minute.

Chef's Tip: Make a Half Batch - For a half batch (about ½ cup), use half of all the ingredients except the egg-use one whole egg. I tested using just the yolk, but it wouldn't emulsify; adding the egg white solved it. The half batch may be slightly thinner than the full batch, but it should still be thick and creamy. If it looks thin, keep blending-it takes a little time to fully thicken.

A jar of creamy avocado oil mayonnaise with a spoon on top and swirl of mayo.

Tips for Making Homemade Mayonnaise

Immersion blender avocado oil mayonnaise is quick and reliable, but a few simple techniques help ensure a thick, creamy emulsion every time.

  • Use a narrow container. Choose one just wide enough for the immersion blender head. This keeps the ingredients concentrated around the blade so the emulsion forms quickly.
  • Start at the bottom and don't move too soon. Place the blender firmly over the egg and keep it there until a thick, pale emulsion forms around the blade. Then slowly lift and tilt the blender to incorporate the remaining oil.
  • If the mayonnaise seems thin, refrigerate it first. If it's smooth and emulsified rather than oily or separated, it may simply need to chill and firm.
  • If the mayonnaise breaks (separates), it can usually be saved. Start with a fresh egg yolk in a clean container and slowly blend the broken mayonnaise into it until it emulsifies.

Ways to Use Avocado Oil Mayonnaise

And of course for dips and dipping!

Storage

Store avocado oil mayonnaise refrigerated in an airtight jar with a tight fitting lid for 3-4 days (due to the raw egg).

Recipe FAQs

How long does homemade avocado oil mayonnaise last?

Refrigerate homemade mayonnaise immediately and use it within 3-4 days for the best flavor, quality, and food safety.

Can I use pasteurized eggs?

Yes. The recipe works with either regular or pasteurized eggs. If you're concerned about using raw eggs, pasteurized eggs are a good option.

Why make homemade avocado oil mayonnaise?

Homemade avocado oil mayonnaise is fresher, creamier, and made with the avocado oil you choose. It's also surprisingly easy to make with an immersion blender, and once you taste it, you may never want to buy it again.

Does the brand of avocado oil matter?

Yes. Since avocado oil is the primary ingredient, its flavor has a big impact on the finished mayonnaise. Choose a mild, good-quality avocado oil with a clean flavor. I tested this recipe with Chosen Foods and also recommend La Tourangelle and Marianne's avocado oil.

Recipes Using Mayonnaise

How to use homemade avocado mayonnaise? In lots of recipes! Here are a few to try.

If you Make This Recipe

Please drop me a comment and tell me how you used your mayo! I love to hear from you and your comments help other readers.

📖 Recipe

A jar of creamy avocado oil mayonnaise with a spoon on top and swirl of mayo.

Avocado Oil Mayonnaise

Sally Cameron
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 0 minutes
blend 1 minute
Total Time 2 minutes
Course condiment
Servings 20 Yield 1 ¼ cups approx.
Calories 100 kcal

Equipment

Ingredients
  

  • 1 large egg or pasteurized egg if concerns about raw egg
  • 1 tablespoon lemon juice
  • 1-2 teaspoons Dijon mustard
  • ¼-1/2 teaspoon salt
  • 1 cup avocado oil Marianne's or Chosen Foods are good oils

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Instructions
 

  • Put everything into a narrow straight-sided jar just slightly wider than the immersion blender head. Put the blender all the way on the bottom, turn it on without moving it until the bottom becomes thick and white, then very slowly draw it upward to incorporate the remaining oil.

Notes

Avocado oil mayonnaise lasts 3-4 days in the refrigerator in an airtight container.
Using a pasteurized egg does not extend shelf life. Pasteurization reduces the risk from pathogens that might be present in the raw egg, but it doesn’t turn the finished homemade mayo into a commercially preserved product.

Nutrition

Serving: 1tablespoonCalories: 100kcalCarbohydrates: 0.1gProtein: 0.3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.001gCholesterol: 9mgSodium: 35mgPotassium: 5mgFiber: 0.01gSugar: 0.03gVitamin A: 14IUVitamin C: 0.3mgCalcium: 2mgIron: 0.05mg
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Nantucket Cranberry Pie

by Leave a Comment

Simple to make, gorgeous to serve, and impossible to resist, this Nantucket Cranberry Pie will steal your heart. Despite the name, there's no pastry crust-this easy cranberry pie bakes like a rustic cake with a jammy cranberry layer, a tender almond-kissed crumb, and toasted walnuts and pecans for crunch. It's one bowl, one pan, no mixer-simple winter baking that elicits smiles at your holiday table.

A slice of cranberry nantucket pie with stiff whipped cream on top, with a silver fork on a plate.

I came across this vintage cranberry pie idea while researching cranberry desserts and developed my own version. It's the winter cousin of my summer cherry cake-an easy, one-pan, and fruit-first style, dressed for Thanksgiving and Christmas. My taste testers asked for the recipe on the spot. Serve warm with powdered sugar or a scoop of vanilla-and save a slice for breakfast.

Cranberry Nantucket Pie Recipe Snapshot

  • One bowl, one pan - No mixer, no fuss; weeknight-easy, holiday-worthy.
  • GF/DF flexible - Works with AP flour or a 1:1 GF blend; dairy-free swaps are simple.
  • Fruit-first & nostalgic - Jammy cranberries with a tender buttery crumb.

Chef's Tip: Why It's Called a "Pie" - Despite the name, there's no pastry crust here. This cranberry Nantucket pie bakes like a rustic cranberry cake or torte. The word "pie" reflects old English usage, when many baked dishes (sweet or savory) carried the name (think shepherd's pie). Early New England cooks kept it, and the vintage charm suits this homey, fruit-forward holiday dessert (and a slice is even good for breakfast).

What to top this beautiful cranberry pie with? How about a scoop of homemade vanilla bean ice cream?

Ingredients You'll Need

Ingredients for a Nantucket cranberry pie in prep bowls on the counter.
  • Cranberries - Fresh cranberries give this cranberry cake its bright, jammy, seasonal flavor.
  • Nuts - A mix of pecans and walnuts adds warm, toasty flavor and a little crunch in every bite.
  • Sugar - Sweetens the tart cranberries and balances the fruit-forward flavor.
  • Extracts - Vanilla for warmth and just a hint of almond extract for a subtle bakery-style note.
  • Butter - Unsalted butter for rich flavor and a tender crumb. Plant-based butter works beautifully for a dairy-free version.
  • Orange - Fresh orange zest adds a fragrant, citrus lift that complements the cranberries.
  • Eggs - Bind the batter and create a soft, cake-like texture.
  • Flour - Use either a GF blend (I use King Arthur 1:1) or all purpose flour.
  • Almond flour - Just a few tablespoons for tenderness and a delicate nutty note. Optional but it's a great addition.
  • Baking powder - Helps the cake rise gently for a light, tender crumb.

Please see the recipe card for measurements and salt.

Substitutions and Variations

  • No oranges - Use a ¼ teaspoon culinary grade orange oil for the orange flavor.
  • Reduced sugar - Use part granular monk fruit/allulose blend (but it browns more).
  • No almond flour - Replace it with the same amount of regular or gluten-free flour.

If you love cranberries, try my version of whole berry cranberry sauce, with added pomegranate seeds for color and flavor.

Chef's Tip: Bake it in a Springform Pan - Traditionally a cranberry pie was baked in a deep-dish pie plate, but for best results use a 9-inch springform pan. It releases cleanly and gives you neat slices with those jewel-bright cranberries showing around the edge. The straight, taller sides support this shallow fruit-forward cake so it bakes with the right height and structure.

How to Make a Nantucket Cranberry Pie

Golden melted butter in a small stainless steel pan.
  1. Melt the butter over low heat, the cool a few minutes.
Toasting walnuts and pecans in a black iron skillet.
  1. Toast the nuts in a skillet or fry pan over medium-low heat, about 5 minutes. They are done when you smell them, don't burn them.
Chopped nuts on a black cutting boards with a chef's knife.
  1. Chop the nuts and cool.
Cranberries, nuts, sugar, and orange zest mixed in a round pan.
  1. Combine the cranberries, nuts, sugar, zest, and salt and add to the pan. Pat in a level layer.
Whisking eggs and sugar in a glass bowl with vanilla extract.
  1. Whisk eggs and sugar until smooth. Add the vanilla and almond extract.
Mixing batter for a Nantucket cranberry pie in a glass bowl with silver whisk.
  1. Whisk in the cooled butter until smooth, then add the flour, almond flour, baking powder, and salt. Whisk until it's a smooth thick batter.
Pouring a thick cake better over the top of fresh cranberries, sugar, and nuts for a cranberry cake.

7. Pour the batter over top of the cranberries and nuts.

A Nantucket cranberry cake ready to bake in a springform pan.

8. Smooth the batter out evenly. Berries may or may not show. Bake cranberry pie for 35-45 minutes, until the top is golden and a metal cake tester or thin skewer comes out clean when inserted in the center of the pie.

A golden baked cranberry nantucket pie on a cooling rack on the counter.

9. Cool the cake in the pan for 15 minutes, then run a think knife or metal spatula around the inside of the pan, release the spring, then cool the cake on a wire rack.

A nantucket cranberry pie on a plate, with a slice out, cranberries beside

Serving Nantucket Cranberry Pie

This fresh cranberry pie shines warm, when the cranberries are jammy and the crumb is tender. A dusting of powdered sugar is classic, but it's also wonderful with:

  • A scoop of my homemade vanilla ice cream.
  • Lightly sweetened whipped cream (or coconut cream for DF).
  • Crème fraîche for a tangy contrast.

And leftovers for breakfast are divine, as a friend informed me! For another easy, one pan cake, try this lemon olive oil cake, made with cornmeal.

Storing

This easy cranberry dessert keeps well for 1-2 days at room temperature. The juicy cranberries and nut crumb keep it wonderfully tender and jammy. Like many fruit-forward bakes, it softens as it sits.

  • Best within: 1-2 days.
  • Room temp storage: Lightly covered.
  • Refrigerate if keeping longer than 2 days and bring to room temperature before serving (but it's even good cold, trust me).
  • Heat briefly in a 300°F oven for ~10 minutes of desired to warm (avoid microwaving).

Freezing

Freezing isn't recommended - the fresh cranberries release moisture when thawed and the delicate crumb becomes too soft.

A slice of nantucket cranberry pie on a plate topped with whipped cream, whole cake behind.

Recipe FAQs

What is a Nantucket cranberry pie?

Despite the name, this isn't a traditional pie with a pastry crust. It bakes like a rustic cranberry cake/torte - jammy cranberries and toasted nuts on the bottom with a tender, buttery batter baked over the top.

Why is it called a "pie" if there's no crust?

Early New England recipes used the word "pie" more broadly for baked dishes, similar to shepherd's pie. This vintage cranberry dessert kept the name, even though it behaves more like a cake.

Can I make this Nantucket cranberry pie gluten-free?

Yes - use a 1:1 gluten-free flour blend and keep the almond flour. The almond flour adds tenderness and helps mimic traditional cake texture.

Can I use frozen cranberries?

Fresh cranberries work best. Frozen cranberries release extra moisture and can change the texture and bake time, so they're not recommended for this recipe.

More Holiday Dessert Recipes

Besides this wonderful holiday cranberry dessert, try a silky chocolate or pumpkin mousse, or a pumpkin tart, or even classic creme brulee. Special desserts make a holiday meal even more memorable.

Last Step! Did You Make This Recipe?

If you tried it, I'd love to hear how it went. Your comments (and ⭐️ star ratings) help other readers know what to expect, and help me keep creating high quality, free recipes for you.

📖 Recipe

A slice of nantucket cranberry pie on a plate topped with whipped cream, whole cake behind.

Nantucket Cranberry Pie

Sally Cameron
Sweet, jammy cranberries and crunchy nuts under a tender batter top-this Nantucket cranberry "pie" bakes in one pan (springform) and eats like a rustic cake. Perfect for Thanksgiving or Christmas. Top with whipped cream or vanilla ice cream.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 497 kcal

Equipment

Ingredients
  

  • ¾ cup unsalted butter 6 ounces, or sub plant butter sticks
  • 2 ounces raw walnuts ¼ cup
  • 2 ounces raw pecans ¼ cup
  • 8 ounces raw fresh cranberries 2 cups
  • ⅓ cup sugar
  • ½ teaspoon orange zest ½ an orange
  • 1 pinch sea salt
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup GF flour blend or all purpose flour, I use King Arthur flours
  • 3 tablespoons almond flour or sub more flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt

Optional garnish (either one)

  • 1 cup heavy whipping cream
  • 1 quart vanilla ice cream

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Instructions
 

Prepare pan, pre-heat oven

  • Butter the side of a 9" springform pan and line with a parchment round to fit the bottom. Pre-heat the oven to 350°F.

Melt butter

  • Add butter to a small pan over low heat and melt, then cool for 5 minutes before using in the batter.

Toast the nuts

  • In a medium skillet or fry pan over medium-low heat, toast the nuts for 5 minutes or until fragrant. Watch so they do not burn. Cool and chop.

Make cranberry base

  • In a medium bowl toss the raw whole cranberries with sugar, orange zest, and salt, then add chopped nuts. Pour into the springform pan and pat level.

Make the batter

  • Whisk eggs and sugar until smooth. Add the vanilla and almond extract. Whisk in the cooled butter until smooth, then add the flour, almond flour, baking powder, and salt. Whisk until it's a smooth thick batter.
  • Pour the batter over the cranberries and smooth with a spatula. Bake for approximately 35-45 minutes, until the top is lightly golden and glossy, and a metal cake tester or thin skewer comes out clean when inserted in the center of the pie.
  • Remove pie from the oven and cool 15 minutes. Run a thin bladed knife or flexible metal spatula around the inside edge of the pan to loosen the pie, then release the spring. Serve warm or at room temperature dusted with powdered sugar or a scoop of vanilla ice cream.

Notes

I recipe tested with part monk fruit and allulose blend to reduce sugar, and while it tastes good, the cake browns much more deeply and the texture is a little different. If you opt to replace part of the sugar, start watching the cake early to avoid over-browning. I preferred the version with all sugar, and while it's a good amount of sugar, it is a holiday dessert after all. Just enjoy!

Nutrition

Calories: 497kcalCarbohydrates: 55gProtein: 5gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 92mgSodium: 198mgPotassium: 122mgFiber: 3gSugar: 35gVitamin A: 622IUVitamin C: 4mgCalcium: 49mgIron: 1mg
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Easy Baked Shrimp Scampi

by 7 Comments

Baked shrimp scampi is a dish I've made forever-it's easy, delicious, and has a fun twist! Tender shrimp bake in a lemon garlic butter sauce with white wine. Instead of traditional breadcrumbs, I've topped it with crunchy almonds and fresh parsley. A splash of Amaretto (optional) adds subtle depth, complementing the buttery richness. This recipe is quick enough for a weeknight yet elegant for a dinner party. In just 30 minutes, you'll have a foolproof, flavor-packed dish that makes its own luscious sauce

Baked shrimp scampi in a white casserole dish with parsley and lemon.

Lemony buttery baked shrimp scampi is one of my go-to shrimp recipes. After a short marinade at room temperature, bake for about 10 minutes and you've got a terrific shrimp dinner with built-in buttery sauce. Super easy!

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Why You'll Like This Recipe

  • A easy recipe and fast to make.
  • Tastes like a dish a restaurant would serve.
  • Good for busy weeknights and entertaining too for rave reviews.
  • Marinate shrimp for 20 minutes and bake for 10.

For another easy shrimp recipe, try Italian-style spicy Shrimp Fra Diavolo.

Recipe Ingredients

Ingredients for shrimp scampi in bowls as prep work.
  • Shrimp: Look for wild shrimp versus farmed (see tips below), either thawed at the seafood counter or frozen to thaw ahead of time. Different sizes work, smaller ones bake faster. Go with 13-15, 16-20, or 21-25 size. This refers to the average number of shrimp per pound.
  • Butter: Use unsalted butter so you control the salt levels. If dairy sensitive, ghee works too, or use a plant butter.
  • Wine: Dry white wine, such as sauvignon blanc, pinot grigio, or chardonnay, use the little airline size bottles instead of opening a big bottle.
  • Almonds: Slivered almonds or sliced almonds.
  • Oil: Extra virgin olive oil, along with the butter for terrific rich flavor.
  • Amaretto liqueur: This is optional but it adds such nice flavor and complements the almonds. It makes it a little different and special than regular shrimp scampi.
  • Lemon: For the bright acidity and wonderful flavor, fresh lemon juice. Save the lemon zest for garnish or freeze for other recipes.
  • Garlic: Fresh cloves are best, but a tube of paste or puree works well too.
  • Fresh herbs: Use fresh parsley for garden flavor and color.

Please see recipe card for measurements.

Chef's Tip: When choosing the best shrimp for baked shrimp scampi, use either fresh or frozen shrimp. If shrimp are frozen, thaw overnight in a sealed plastic bag or a covered flat baking dish. To quick-thaw frozen shrimp in a hurry, seal frozen shrimp in a plastic bag and press out the air. Place the bag in cold water, changing the water every 30 minutes. Depending on the size, shrimp should thaw in an hour or less. Shrimp are highly perishable, so cook them within 24 hours of purchase or thawing.

Substitutions and Variations

  • Instead of the Amaretto make it a white wine sauce with all wine.
  • If you don't like almonds, leave them out.
  • If omitting the Amaretto, use ¼-1/2 teaspoon of almond extract to replace the almond flavor.
  • For shrimp scampi without wine, try unsalted vegetable broth or ver jus (unfermented pressed grape juice).
  • Want a little savory finish? Sprinkle with freshly grated parmesan cheese. Italian cooks would never do this but it's good!

Chef's Tip: No need to buy a big bottle for a small amount of wine, spirits, or liqueurs to cook with. Buy the little airline size at the grocery or liquor store. 

Recipe Instructions

If you are serving baked shrimp scampi with pasta, get your pasta water started, adding a couple teaspoons salt.

Step 1: Make the marinade

Melt the butter then stir in lemon juice, white wine, olive oil, almonds, garlic and parsley to create a savory marinade for shrimp. Adding almond flavored Amaretto liqueur is a flavorful option if you like to cook with spirits.

Raw shrimp on a Raw shrimp on a baking tray after cleaninbg.

Step 2: Clean and devein the shrimp

With your fingers, peel off the shell and legs leaving the last tail segment intact. With a sharp paring knife, gently slice along the curved back of the shrimp. Remove any veins (its the digestive tract) by rinsing under cool water. Set cleaned shrimp aside on paper towels to dry.

Raw shrimp marinating in a white casserole dish before baking, with almonds and herbs.

Step 3: Marinate the shrimp, then bake

Arrange the shrimp in a single layer in a baking dish or casserole dish and pour the butter mixture over the top. Allow the shrimp to marinate for 20-30 minutes. Pre-heat the oven to 400°F while you are waiting. Cooking times depends on the size of the shrimp. Bake until shrimp turn pink, about 10 minutes.

If you have really large jumbo shrimp you may need to turn them while baking so sides are evenly baked, another minute or two.

Serving Suggestions

Toss a green salad with easy homemade Italian dressing while shrimp are baking. Serve baked shrimp scampi over rice, angel hair pasta or spaghetti noodles (regular or gluten-free), zucchini noodles, cauliflower rice, or even spaghetti squash noodles.

Try this cauliflower rice with parmesan and herbs. It's a great option with this easy shrimp scampi recipe. Spoon the sauce over each dish before serving.

  • Give the top a sprinkle of red pepper flakes for a kick or black pepper.
  • Serve with a lemon wedge for more lemon flavor.
  • Add a little more chopped parsley for the color.
  • Garlic bread or garlic toast is another nice addition.

Need a little dessert for company? Something lemony is just the answer. Try this homemade lemon ice cream, or a lemon olive oil cake.

Tips for Buying Shrimp

If time is short, purchase cleaned and deveined shrimp. For more information on buying shrimp, check out this Sustainable Shrimp Guide from Seafood Watch.

Choose wild shrimp with the shell on and clean them yourself for the best flavor and texture. Read this article about farmed shrimp and you will know why I only buy wild.

Lemony shrimp scampi served over zucchini noodles in a bowl.

Recipe FAQs

Can I make baked shrimp scampi ahead of time?

Shrimp scampi is not a dish you can make ahead of time, but it is so easy you don't have to. To save time, be sure your shrimp are cleaned and ready to go, and make the marinade. With your prep work done, the dish goes quickly as shrimp bakes fast, in about 10 minutes. No time to marinate the shrimp? Skip it and just bake. It's still terrific. Have it ready in about 10 minutes.

Do I need to devein the shrimp?

It is best to devein shrimp as it removes the digestive tract, which can be gritty (black) or gooey (orange). There are two ways to devein shrimp. One is to expose the back up by gently slicing along the curved back with a paring knife just enough to remove the vein and pull it out. The second way is insert a tooth pick at the second joint from the tail end a little way into the shrimp flesh and lift. This partially pulls out the vein, which you can completely pull out.

How do I know when the shrimp are cooked

Shrimp tell you when they are done by their color and texture change. They turn from translucent gray or blue to an opaque white and pink. When done, shrimp will be firm but not hard. Don't over cook them. They cook quickly so keep and eye on them. If they are very large shrimp, you may need to turn them over once while cooking so they are pink on both sides and evenly cooked.

More Shrimp Recipes

Shrimp is easy to cook in a variety of ways, no wonder it's the best-selling seafood in America. Try some of these additional shrimp recipes. If you are grilling shrimp, here are 25 terrific side dishes for serving with grilled shrimp.

⭐️Did you Make This Recipe?

If you make this recipe, please comment, and let me know, I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

baked lemon shrimp scampi

Lemon Garlic Shrimp Scampi

Sally Cameron
This dish is easy enough for any cook and elegant enough for company. Serve over lemon-herbed rice, zucchini noodles, spaghetti squash or pasta. Meyer lemons work great if you can find them. If not, regular lemons are fine. 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinate time 20 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4
Calories 400 kcal

Equipment

Ingredients
  

  • 1 ½ pounds large shrimp peeled and deveined
  • 3 tablespoons unsalted butter ghee or plant-based butter
  • ½ cup dry white wine
  • ⅓ cup slivered almonds or sliced almonds
  • 3 tablespoons extra virgin olive oil
  • 2-3 tablespoons Amaretto liqueur optional
  • 1 large lemon juiced
  • 2 large garlic cloves chopped fine
  • ¼ teaspoon sea salt to taste
  • ⅛ teaspoon ground black pepper
  • 1 tablespoons fresh chopped Italian parsley plus extra for garnish if desired

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Instructions
 

Prep shrimp

  • Peel and devein shrimp if not already done. Peel off legs and shell sections up to the tail, leaving the tail section on. It makes for nice presentation and a little handle. On the outward curved side of the shrimp, cut a shallow slit with a sharp paring knife and gently rinse any debris with cold water. Dry shrimp on paper towels. 

Make marinade

  • Melt butter in a large glass microwave-proof measuring cup, then stir in wine, almonds, olive oil, liqueur (if using), lemon juice, garlic, salt, pepper, and parsley. Arrange shrimp in a single, flat layer in a large glass or ceramic  baking dish. Pour butter mixture over the top of the shrimp. Marinate shrimp for 20-30 minutes at room temperature.

Bake shrimp

  • Pre-heat oven to 400°F degrees. Place the shrimp in the oven and bake just until shrimp turn pink, about 10 minutes, depending on the shrimp size and your oven. 
    Note - If you're using big jumbo shrimp, you may need to turn them once half way through for even baking.
  • Remove shrimp from the oven. Serve over rice, pasta noodles, or zucchini noodles with the sauce spooned over the top. Sprinkle with more fresh chopped parsley if desired.

Notes

For white wine and Amaretto, buy the airline sized bottles instead of big bottles.

Substitutions and Variations

    • Try a splash of cognac instead of the amaretto or simply use all white wine.
    • If you don't like almonds, leave them out and skip the amaretto.
    • If omitting the amaretto, use ¼-1/2 teaspoon of almond extract to replace the almond flavor.
 

Nutrition

Calories: 400kcalCarbohydrates: 10gProtein: 26gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 237mgSodium: 1114mgPotassium: 340mgFiber: 2gSugar: 4gVitamin A: 744IUVitamin C: 17mgCalcium: 134mgIron: 1mg
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Boursin Chicken

by 2 Comments

Boursin chicken is an easy one-skillet dinner featuring tender chicken breasts in a creamy garlic and herb sauce made with Garlic & Fine Herbs Boursin cheese. Ready in about 30 minutes, it's elegant enough for entertaining but simple enough for busy weeknights. Serve it over mashed potatoes, pasta, rice, or buttered noodles to soak up every bit of the rich, velvety sauce.

A pan of creamy golden boursin chicken breasts with creamy sauce, rice, and broccoli.

Creamy Boursin chicken looks and tastes like a restaurant-quality meal, but it's surprisingly simple to make. One package of Boursin melts into chicken broth and a splash of white wine, creating a silky, flavorful pan sauce with very little effort. If you've ever spread Boursin on crackers and wondered what else to do with the rest of the package, this recipe is the perfect answer.

Boursin Chicken Recipe Snapshot

  • One-skillet dinner - Easy prep and cleanup.
  • Big flavor, few ingredients - Boursin adds garlic, herbs, and creaminess in one step.
  • Ready in 30 minutes - Perfect for busy weeknights or easy entertaining.
  • Rich, velvety sauce - Perfect for spooning over mashed potatoes, rice, or pasta.
  • Easy mushroom variation - Add sautéed mushrooms for even more savory flavor.

Chef's Tip: What is Boursin? Boursin is a soft French cheese flavored with garlic and fine herbs. It melts into an incredibly smooth, creamy sauce, so one package adds the flavor of garlic, herbs, and cream without needing several separate ingredients.

For another easy dinner with a creamy sauce, try my roast pork tenderloin with Dijon mustard sauce.

Ingredients You'll Need

Ingredients for Boursin Chicken breasts on a kitchen counter in bowls.
  • Boursin cheese - Use one 5.2-ounce package of Garlic & Fine Herbs Boursin for the classic flavor and creamy texture.
  • Chicken - Large chicken breasts cook more evenly when butterflied into thinner cutlets. Aim for pieces about ½ to ¾ inch thick so they cook quickly and stay juicy, or start with chicken cutlets.
  • Chicken broth - Creates the base of the pan sauce and melts the Boursin into a silky consistency. If you eat gluten-free, check the label, as not all chicken broths are gluten-free. Homemade broth is best.
  • Dry white wine - Deglazes the pan, adding brightness and depth of flavor. Substitute additional chicken broth if preferred.
  • Shallot - Adds mild sweetness and savory depth without overpowering the Boursin.
  • Butter - Adds rich flavor and helps brown the chicken. Optional or use all olive il.
  • Olive oil - Mixed with the butter, it helps prevent the butter from scorching while promoting even browning and adding flavor.
  • Fresh parsley - Stir in at the end for fresh color and brightness.
  • Cornstarch - A small slurry thickens the sauce quickly, keeping it silky and preserving the generous amount of sauce without over-reducing it.

Please see the recipe card for measurements and details.

Substitutions and Variations

  • Try another Boursin flavor - Garlic & Fine Herbs is my favorite, but Shallot & Chive or Black Pepper also work well.
  • Add mushrooms - Sauté 6 ounces of thinly sliced cremini mushrooms (brown mushrooms) in a little butter until browned and most of their moisture has evaporated. Stir them into the finished sauce before serving.
  • No shallot? - Substitute an equal amount of finely diced white or yellow onion.
  • Use chicken thighs - Boneless, skinless chicken thighs are a delicious substitute. Cook until they reach an internal temperature of 175°F for the best texture.

Chef's Tip: Why I Love Cooking with Boursin. Boursin is one of my favorite chef's shortcuts. Instead of measuring garlic, herbs, cream, and seasonings separately, one small package delivers all that flavor in minutes. It melts beautifully into warm broth to create a rich, silky sauce that tastes like it took much more effort than it actually did. Keep a package in the refrigerator and you're always just a few ingredients away from an easy, restaurant-worthy dinner.

Sour cream pork chops are another terrific one-pan dinner with a rich, creamy sauce.

How to Make Boursin Chicken

Pan size: Use a 12-inch skillet or fry pan, or a 3½-quart braiser. A wide pan gives the chicken enough room to brown and provides plenty of surface area for making the sauce.

Split boneless skinless chicken breasts seasoned on a white cutting board.
  1. Slice the chicken breasts horizontally through with a sharp chef's knife to create thinner cutlets. Season both sides with salt and pepper.
Chicken breasts browning in a wide white pan.
  1. Add butter (if using) and oil to a large wide skillet over medium heat. When hot and bubbly add the chicken smoother side down and cook until golden, 6-7 minutes.
Browned boneless chicken breasts in a white casserole dish awaiting the next step.
  1. Transfer the browned chicken to a plate and keep warm.
Sautéing shallots in olive oil in a braising pan.
  1. To the pan add the butter (if using) and the olive oil, when it's hot add the shallot and saute until soft, about 2 minutes. Watch the heat and turn down if needed. Add wine to deglaze the pan, scraping up the brown bits. Cook until almost gone.
Broth and boursin cheese round starting to cook into a sauce.
  1. Add ¾ cup of broth to the pan and the Boursin, break down the cheese with a wooden spoon or spatula.
Whisking a boursin cheese sauce with shallots in a wide shallow pan.
  1. Once the cheese is broken down, whisk until the sauce is smooth. Sauce should be gently bubbling.
A finished creamy cheese sauce made with Boursin herbed cheese and a spoon.

7. Add the cornstarch and 1 tablespoon of cold water together and stir smooth, whisk into the gently simmering sauce. Cook 1-2 minutes until the sauce coats the back of a spoon. Add the rest of the broth if too thick.

Seared boneless skinless chicken breasts in a pan with a cheesy sauce ready to serve.
  1. Transfer the chicken breasts back to the pan to finish spooning sauce over the top. Cover and cook until the chicken reaches 160°F-163°F, 3-4 minutes. Remove to serve and sprinkle with parsley if desired.

What to Serve with Boursin Chicken

  • Crusty gluten-free bread - Perfect for mopping up every last bit of the sauce.
  • Creamy mashed potatoes - My favorite pairing for soaking up every spoonful of the rich Boursin sauce.
  • Rice - White, brown, or wild rice all work perfectly.
  • Pasta - Gluten-free or regular pasta, fettuccine or tagliatelle, are excellent choices.
  • Green vegetables - Asparagus, simple green beans, broccoli, or broccolini add color and freshness.
  • Simple green salad - Tossed with a light vinaigrette to balance the creamy sauce.

Storage and Leftovers

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

To reheat: Reheat gently in a covered skillet over low heat until hot. If needed, add a splash of broth to loosen the sauce. To microwave, reheat at reduced power in short intervals until hot, stirring the sauce when possible.

Recipe FAQs

Can I freeze Boursin chicken?

I don't recommend it. Dairy-based sauces often lose their smooth, creamy texture after freezing and thawing.

Can I make Boursin chicken without wine?

Yes, use an equal amount of broth to deglaze the pan for best flavor.

Can I use a different flavor of Boursin?

Yes. Garlic & Fine Herbs is my favorite, but Shallot & Chive or other savory varieties will also work with slightly different flavor profiles.

Is Boursin chicken gluten-free?

Yes, as Boursin is gluten-free, GF diners have no worries, and be sure to purchase a gluten-free chicken broth if using store bought. Check the ingredient labels.

More Chicken Recipes to Try

Chicken is one of the most versatile proteins for easy meals. Try a few of these favorite recipes for more delicious dinner ideas.

If You Make Boursin Chicken

Please leave a comment and let me know how you enjoyed it. I love hearing from you and your comments help other readers too.

📖 Recipe

A pan of boursin chicken breasts with creamy sauce, ready for dinner with serving utensils.

Creamy Boursin Chicken

Sally Cameron
This easy Boursin chicken recipe pairs tender golden chicken breasts with a rich, creamy garlic and herb sauce. Made in one skillet and ready in about 30 minutes, it's an easy weeknight dinner that's elegant enough for entertaining.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Course Dinner, Entree, main
Servings 4
Calories 446 kcal

Equipment

  • 12" fry pan, skillet, or 3 ½ quart braiser with a tight fitting lid

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts 2-3 pieces
  • ¾ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ¼ cup finely chopped shallot 1 small, 2 ounces
  • ¼ cup dry white wine sub more broth or water
  • 34 - 1 cup chicken broth
  • 5.3 ounce package Garlic & Fine Herbs Boursin
  • ½ tablespoon chopped fresh parsley
  • 1 tablespoon cornstarch
  • 1 tablespoon water to slurry the starch

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Instructions
 

Split the chicken breasts

  • Split the breasts horizontally into 4-6 cutlets. Season with salt and pepper on both sides.

Sear the chicken

  • Add butter and olive oil to the skillet and when hot and bubbly, add the chicken breasts smooth side down first. Cook until the chicken is golden on the top side, 6-7 minutes. Remove to a plate and keep warm.

Make the sauce

  • Add the shallots to the pan and saute until soft, about 2 minutes, then deglaze with the white wine. Cook until most of the wine is gone. Add ¾ cup of broth and the Boursin and whisk until smooth.
  • Whisk together the cornstarch and cold water until smooth. Whisk into the gently simmering sauce and cook 1-2 minutes until the sauce is silky and lightly coats the back of a spoon.

Finish and serve

  • Return the chicken to the skillet, spoon the sauce over the top, cover, and simmer gently until the chicken reaches 160-162°F, 3-4 minutes. Rest chicken a few minutes and finish with parsley.

Notes

Boursin cheese: Garlic & Fine Herbs is the flavor used and tested for this recipe. Other flavors such as Shallot & Chive or Cracked Black Pepper should also work well, although I have not tested them.
To reheat: Reheat gently in a covered skillet over low heat until hot. If needed, add a splash of broth to loosen the sauce. To microwave, reheat at reduced power in short intervals until hot, stirring the sauce when possible.

Nutrition

Calories: 446kcalCarbohydrates: 7gProtein: 40gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 155mgSodium: 888mgPotassium: 750mgFiber: 1gSugar: 3gVitamin A: 613IUVitamin C: 5mgCalcium: 47mgIron: 1mg
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Butternut Squash Pasta Sauce

by 1 Comment

This creamy butternut squash pasta sauce is smooth, savory, and filled with the flavors of fall. Roasted butternut squash, shallot, garlic, sage, and Parmesan create a silky sauce with gorgeous golden color that's easy enough for a weeknight dinner and works over many different pasta dishes and noodle shapes.

A bowl of butternut squash pasta sauce with sage leaves, parmesan cheese, and pepitas.

Butternut squash pasta sauce is a delicious way to make the most of winter squash and an easy sauce to have in your fall dinner rotation. Pair it with everything from rigatoni and fettuccine to ravioli, tortellini, or gnocchi, and freeze a batch for an easy dinner during busy weeks. Add browned chicken sausage when you want a heartier meal, or keep it simple and let the creamy squash sauce be the star.

Recipe Snapshot

  • Fall flavor - Roasted butternut squash, sage, garlic, and Parmesan make a savory, creamy sauce.
  • Easy - Roast the vegetables, then blend everything into a silky sauce.
  • Versatile - Toss with your favorite pasta or serve with ravioli, tortellini, or gnocchi.
  • Freezer-friendly - Make it ahead and freeze the extra for an easy future dinner.

Ingredients You'll Need

Ingredients for butternut squash pasta sauce on a counter.
  • Butternut squash - Choose a medium butternut squash (about 3 pounds), or 2 pounds pre-cut butternut squash.
  • Shallot - Roasting mellows its flavor and adds savory sweetness.
  • Garlic - Roasts alongside the squash for a mellow, savory flavor.
  • Extra-virgin olive oil - Helps the squash and aromatics brown and caramelize.
  • Fresh sage - A classic partner for winter squash that adds an earthy, savory note.
  • Broth - Chicken broth for thinning the squash into a spoonable sauce. Turkey broth works well too.
  • Parmesan cheese - Just a little adds savory, salty depth and richness.
  • Heavy cream - For an extra touch of richness if desired.

Substitutions

  • Onion - Use a small yellow onion in place of the shallot.
  • Vegetarian - Use vegetable broth instead of chicken broth. Homemade broth gives the sauce the best flavor.
  • Dairy-free - Omit the Parmesan and cream. Add a little extra olive oil for richness and adjust the seasoning to taste, or use a vegan cheese and non-dairy cream replacement or canned coconut milk.

Chef's Tip: The Best Pasta - A thick, creamy butternut squash sauce pairs well with pasta shapes that give the sauce plenty to cling to. Try short shapes such as rigatoni, penne, rotini, or other spirals, or use fettuccine and other ribbon pastas. It's also a delicious sauce for filled pastas such as ravioli or tortellini, as well as gnocchi or gnudi (ricotta gnocchi). And of course choose gluten-free pastas if needed.

For another delicious fall-flavored dinner made another squash (canned pumpkin), try my pumpkin risotto.

How to Make Butternut Squash Pasta Sauce

If you're starting with a whole squash, see my step-by-step photos for how to prep a butternut squash safely and easily. Pre-heat the oven to 425°F.

A bowl of bright orange cubed butternut squash.
  1. Peel and cube the butternut squash into approximately 1" pieces.
Cubed butternut squash, garlic clovers, and shopped shallots in a bowl tossed with oil.
  1. Chop the shallot, peel the garlic and leave whole, add to the bowl of squash and toss with olive oil, salt, and pepper.
Squash and vegetables on a parchment lined baking sheet for roasting.
  1. Distribute the butternut and vegetables onto a parchment lined baking sheet.
Butternut squash and vegetables on a baking tray after roasting.
  1. Roast until vegetables are tender when pierced with the tip of a paring knife, 50-60 minutes. Add the sage leaves 10 minutes before finishing.
Ingredients for butternut pasta sauce in a blender for pureeing.

7. Add everything to a high-speed blender except the parmesan, and puree. This will be very thick; stop, scrape, work it until the blades move easily. Add the Parmesan.

Bright orange pureed butternut pasta sauce in a blender container.

8. Taste and adjust with additional salt and pepper if needed. Thin with reserved hot pasta water (stir or blend in) as needed when serving.

Chef's Tip: Adjust the Sauce Consistency - This sauce is intentionally thick, giving you flexibility depending on how you serve it. For pasta, reserve some hot pasta water and add it a little at a time until the sauce is silky and coats the pasta easily. In testing, ¾ - 1 cup sauce needed about 3 tablespoons of pasta water for our rigatoni. For ravioli, tortellini, or gnocchi, you may prefer it thicker.

Creamy butternut squash pasta sauce on rigatoni pasta with sage, Parmesan, and pumpkin seeds.

Serving Suggestions

Serve butternut squash pasta sauce tossed with rigatoni or another favorite pasta, finished with freshly grated Parmesan and a few toasted pepitas for crunch. For a heartier dinner, add browned chicken sausage; chicken-apple sausage is especially good with the squash and sage (how we eat it).

The sauce is also delicious with ravioli, tortellini, gnocchi, or gnudi. And if you have extra sauce, thin it with broth for an easy butternut squash soup.

Storage and Freezing

Cool the butternut squash pasta sauce completely, then refrigerate in an airtight container for up to 4 days.

For longer storage, portion the sauce into airtight freezer containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, stirring until smooth.

Because the sauce is intentionally thick, it stores and freezes well without being thinned first. When ready to serve, adjust the consistency with hot pasta water if tossing with pasta, or a splash of broth for other uses.

Recipe FAQs

Do you have to peel butternut squash before making pasta sauce?

Yes. For a smooth, silky pasta sauce, peel the butternut squash and remove the seeds before cutting it into cubes and roasting. For a shortcut, use pre-cut butternut squash from the produce section.

Why is my butternut squash pasta sauce so thick?

Butternut squash naturally makes a thick, creamy puree, especially after roasting. This sauce is intentionally made thick so you can adjust the consistency for different uses. When serving with pasta, gradually add reserved hot pasta water until the sauce is as silky and loose as you like.

Can I make butternut squash pasta sauce without cream?

Yes. For a dairy-free version, omit the heavy cream and Parmesan (or try vegan parm) and use vegetable broth as needed for consistency. A little extra-virgin olive oil can add richness. The flavor and texture will be different from the original recipe. Also try a non-dairy cream replacement or canned coconut milk.

Can I use frozen butternut squash to make pasta sauce?

I don't recommend frozen butternut squash for this recipe. Frozen squash contains more moisture, so it won't roast and concentrate the same way as fresh squash, which can make the finished pasta sauce thinner and less flavorful. For the best results, use a whole fresh butternut squash or packaged fresh pre-cut squash.

If you have frozen butternut squash to use, try my creamy butternut apple soup instead. Frozen squash is better suited to a soup where the extra moisture isn't a problem.

More Squash Recipes to Try

If you love cooking with squash, here are a few more easy recipes to enjoy throughout fall and winter.

If You Make This Pasta Sauce

If you make this butternut squash pasta sauce, please leave me a comment and let me know who you served it.

📖 Recipe

Creamy butternut squash pasta sauce on rigatoni pasta with sage, Parmesan, and pumpkin seeds.

Butternut Squash Pasta Sauce

Sally Cameron
This creamy butternut squash pasta sauce is silky, savory, and filled with fall flavor. Roasted butternut squash, shallot, garlic, fresh sage, Parmesan, broth, and cream blend into a rich golden sauce that's easy enough for a weeknight dinner.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
pureeing 5 minutes
Total Time 1 hour 20 minutes
Course Sauce
Cuisine Italian
Servings 8
Calories 163 kcal

Equipment

Ingredients
  

  • 3 pounds whole butternut squash or 2 pounds prepared/cubed raw
  • 1 large shallot 4 ounces
  • 3 large garlic cloves peeled, left whole
  • 2 tablespoons extra virgin olive oil or avocado oil
  • ¾ teaspoon sea salt or kosher salt
  • ¼ teaspoon ground black pepper
  • 6 fresh sage leaves
  • 1 ¼ cups chicken broth vegetable broth or turkey broth
  • ¼ cup fine grated Parmesan cheese
  • ⅓ cup heavy cream see notes for dairy-free below

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Instructions
 

Prep the squash and vegetables

  • Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
    Peel and seed the butternut squash and cut it into 1-inch cubes. Peel the shallot and cut into quarters. Peel the garlic cloves. Toss in a bowl with the oil, salt, and pepper.

Roast

  • Add the vegetables to the baking sheet. Toss with olive oil, salt, and pepper and spread into a single layer. Roast until tender with lightly browned edges, about 1 hour, adding the sage leaves in the last 10 minutes. Squash should be completely tender when pierced with the tip of a paring knife, and just starting to brown at the edges.

Blend the sauce

  • Transfer the roasted squash, shallot, garlic, and sage to a high-speed blender. Add ¾ cup of the broth and begin blending. The mixture will be very thick at first.
    Stop the blender, scrape down the sides, and continue blending, adding more of the broth gradually to help get the blades moving. You may need to stop and scrape the container down several times. Keep working the mixture until it begins to puree, then add the Parmesan and cream and continue blending until the sauce is smooth and silky.

Taste and finish the sauce

  • Taste and adjust with additional salt and pepper if needed. Add a little more cream or broth as needed for flavor and consistency. The sauce is intentionally thick and can be thinned with hot pasta cooking water when serving.

Notes

A thick, creamy butternut squash sauce pairs well with pasta shapes that give the sauce plenty to cling to. Try short shapes such as rigatoni, penne, rotini, or other spirals, or use fettuccine and other ribbon pastas. It's also a delicious sauce for filled pastas such as ravioli or tortellini, as well as gnocchi or gnudi.

Nutrition

Serving: 0.5cupCalories: 163kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 289mgPotassium: 659mgFiber: 4gSugar: 4gVitamin A: 18252IUVitamin C: 36mgCalcium: 131mgIron: 1mg
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Yogurt Blue Cheese Dressing

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Yogurt blue cheese dressing and dip is creamy, tangy, and loaded with real blue cheese flavor, but lighter than the classic mayonnaise-and-sour-cream version. Made with Greek yogurt, mayonnaise, crumbled blue cheese, garlic, and a few simple seasonings, it works equally well as a pourable salad dressing or a thicker dip for wings and fresh vegetables.

A small glass pitcher of yogurt blue cheese dressing with chive and blue crumbles.

Rich, creamy, and perfectly tangy, this yogurt blue cheese dressing has a distinctive blue cheese bite balanced by fresh chives. I actually prefer the Greek yogurt version to traditional blue cheese dressing made with sour cream because it tastes fresher and lighter while still being wonderfully creamy.

Blue Cheese Dressing Recipe Snapshot

  • Big blue cheese flavor - Tangy, savory, and packed with real blue cheese without tasting overly heavy.
  • Lighter than classic blue cheese dressing - Greek yogurt replaces much of the mayonnaise and sour cream while keeping it creamy and satisfying.
  • Quick to make - Start in a small blender, then finish by hand for the best texture.
  • Use it two ways - Keep it thick for chicken wings and fresh raw vegetables, or thin it as needed for salads.

Ingredients You'll Need

Ingredients for a yogurt blue cheese dressing in prep bowls.
  • Blue cheese - I use California Point Reyes Original Blue for its creamy texture and balanced, tangy flavor, but other blue cheeses work too.
  • Yogurt - Full- fat plain Greek yogurt adds creaminess, tang, and body while keeping the dressing lighter than a traditional all-mayonnaise version.
  • Buttermilk powder - Adds classic buttermilk flavor and extra tang without requiring fresh buttermilk.
  • Mayonnaise - Rounds out the sharper tang of the yogurt and gives the dressing a smooth, rich texture.
  • Water or milk - Thin the dressing gradually to your preferred consistency. Use less for a thick dip and a little more for a pourable salad dressing.
  • White wine vinegar - Brightens the dressing and balances the richness of the cheese and mayonnaise.
  • Garlic - Adds savory depth. Finely grate it so it blends smoothly into the dressing.
  • Chives - Add mild onion flavor and a fresh finish without overpowering the blue cheese.

Please see the recipe card for measurements, salt, and pepper.

Chef's tip: Choosing the Best Yogurt. Full-fat plain Greek yogurt is the best choice for a creamy, balanced dressing. Low-fat works well too, but it's not quite as rich. No-fat 0% yogurt can taste sharper and less rich still. Skyr icelandic yogurt is another excellent choice, but it can be even thicker than Greek yogurt, so you may need a little more milk or water.

The Best Blue Cheese for Dressing

  • Point Reyes Original Blue - My favorite choice for blue cheese dressing. It's creamy, tangy, and well balanced, with enough character to stand up to the Greek yogurt without becoming overpowering.
  • Gorgonzola Dolce - Mild, creamy, and slightly sweet, with a buttery texture and gentle tang. It's a good choice for anyone who prefers a softer blue cheese flavor.
  • Gorgonzola Piccante - Sharper and stronger than Dolce, with a firmer, crumblier texture and a more pronounced blue cheese bite.
  • Danish Blue - Creamy, tangy, widely available, and affordable.
  • Maytag Blue - An American classic with a bold, salty flavor and crumbly texture.
  • Roquefort - Salty, assertive, and deeply flavored, with the distinctive character of sheep's milk.
  • Stilton - Rich, robust, crumbly, and slightly earthy.
  • Cabrales - Strong, sharp, and intense, so use it sparingly unless you want a very bold dressing.

Chef's Tip: Keeping Milk Powders in the Pantry. Buttermilk powder is handy when a recipe needs just a little tang and you don't want to buy a full carton, while whole milk powder adds richness and body without much extra liquid. I keep both in the pantry and use them in dressings, baking, my gluten-free pound cake, homemade vanilla bean ice cream, and mac and cheese.

How to Make Yogurt Blue Cheese Dressing

Blue cheese, mayo, yogurt, and pepper in a small blender jar for making blue cheese dressing.
  1. Add the yogurt, mayonnaise, milk, half of the crumbled blue cheese, buttermilk powder, vinegar, garlic, salt, and pepper to a small blender. Blend until smooth.
Blue cheese dressing base, blue cheese crumbles and chives in a glass bowl.
  1. Pour the dressing base into a small bowl, add the rest of the crumbled blue cheese and chives, stir in by hand until smooth, adding a bit more milk if needed.
Finished yogurt blue cheese dressing, mixed by hand in a bowl.

Chef's Tip: A mini blender, personal blender, or mini food processor works best for this recipe. Because it makes just 1⅓ cups, a large blender can have trouble blending such a small amount and is harder to scrape the dressing out of.

Yogurt blue cheese dressing with chuves and blue cheese crumbles in a glass pitcher with salad greens.

Serving Suggestions

  • Wings - Serve as a cool, creamy dip for buffalo wings, baked wings, or smoked chicken wings.
  • Wedge salads - Spoon over crisp iceberg wedges with tomatoes, bacon, chives, and extra blue cheese crumbles.
  • Fresh vegetables - Use as a dip for celery, carrots, cucumber, bell peppers, endive, and snap peas.
  • Steak and steak salads - Serve alongside grilled steak or drizzle over a steak salad with crisp greens, tomatoes, and red onion.
  • Burgers and sandwiches - Add to burgers, roast beef sandwiches, or wraps for a tangy blue cheese finish.
  • Salad greens - Thin with a little milk or water and toss with romaine, butter lettuce, endive, or mixed greens.

Make Ahead and Storage

Yogurt blue cheese dressing can be made 1-2 days ahead, which gives the flavors time to blend. Store it in an airtight container in the refrigerator for up to 4-5 days. Stir before serving, and thin with a little milk or water if it thickens as it chills.

Recipe FAQs

How long does homemade blue cheese dressing last?

Store it in an airtight container in the refrigerator for 4-5 days. Stir before serving if needed.

How do I thin blue cheese dressing?

Stir in milk or water, a teaspoon at a time, until it reaches the consistency you prefer.

How do I keep blue cheese dressing thick?

Use full-fat Greek yogurt or Skyr, which are naturally thick because they are strained. Regular yogurt can make the dressing too thin; if using it, strain it first to remove excess whey. Add milk only as needed, a teaspoon at a time.

More Dressing Recipes

For more dressing and vinaigrette recipes, be sure to check out the recipe index page too.

📖 Recipe

Yogurt blue cheese dressing with chuves and blue cheese crumbles in a glass pitcher with salad greens.

Yogurt Blue Cheese Dressing

Sally Cameron
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Prep Time 5 minutes
Total Time 5 minutes
Course Dressing
Cuisine American
Servings 10 Yield 1 ⅓ cups
Calories 128 kcal

Equipment

  • Small blender, personal blender or jar with tight fitting lid

Ingredients
  

  • ½ cup plain, full fat, Greek or Skyr yogurt
  • ½ cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 4 ounces good blue cheese I use Point Reyes, crumbled
  • 1 ½ tablespoon finely chopped chives
  • 1 tablespoon milk to thin as needed or water
  • 2 teaspoons buttermilk powder
  • 1 small garlic clove finely zested
  • ¼ teaspoon sea salt
  • 1 pinch black pepper or use white pepper

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Instructions
 

  • Add the yogurt, mayonnaise, milk, half of the crumbled blue cheese, buttermilk powder, vinegar, garlic, salt, and pepper to a small blender. Blend until smooth.
    Pour the dressing into a bowl, then stir in the remaining crumbled blue cheese and the chives by hand to maintain texture. Adjust the consistency with a little more milk, if needed.

Notes

Choosing Blue Cheese - Point Reyes Original Blue is my favorite, but Gorgonzola, Danish Blue, Maytag, Roquefort, or Stilton also work well. Please see the post for more detail as they vary in taste and strength and all will give your blue cheese dressing a little different flavor.
 

Nutrition

Serving: 2tablespoonsCalories: 128kcalCarbohydrates: 1gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 15mgSodium: 269mgPotassium: 67mgFiber: 0.02gSugar: 1gVitamin A: 118IUVitamin C: 0.4mgCalcium: 87mgIron: 0.1mg
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Quick Tomato Soup From Canned Tomatoes

by 9 Comments

This quick tomato soup from canned tomatoes is a simple, satisfying homemade soup you can make in just 30 minutes. Canned tomatoes and a handful of pantry staples make it an easy year-round recipe, with no fresh tomatoes or long simmering required. Serve it for a quick lunch or light dinner, and freeze extra for another day.

Two bowls od creamy homemade tomato soup in white bowls with crackers beside.

Making tomato soup from canned tomatoes at home also gives you control over what goes into your bowl. Some canned and boxed tomato soups contain added sugars, higher levels of sodium, and thickeners such as wheat flour, which is especially important to check if you're gluten-free. With homemade soup, you choose the tomatoes, broth, seasonings, and amount of salt. Purée it silky smooth or leave it a little chunky-it's delicious either way.

Tomato Soup Recipe Snapshot

  • Quick and easy - Ready in about 30 minutes.
  • Pantry-friendly - Made with simple ingredients you may already have on hand.
  • Freezer-friendly - Freeze extra for quick lunches and meals later.
  • You control the ingredients - Homemade lets you manage the sodium, added sugars, and other ingredients to suit your needs.

For another simple creamy soup, try this bright golden yellow butternut curry soup.

Ingredients You'll Need

  • Canned tomatoes - Diced, whole, or crushed tomatoes all work. Try fire-roasted tomatoes for a smoky flavor.
  • Oil - Use extra virgin olive oil, avocado oil, or unsalted butter.
  • Onion - White, yellow, or sweet onion all work.
  • Garlic - Fresh garlic gives the soup the best flavor.
  • Broth - Chicken, turkey, or vegetable broth all work. I prefer homemade chicken broth, but a good lower-sodium store-bought broth is fine.
  • Herbs - Use dried thyme, oregano, or an Italian herb blend.
  • Spices - Cumin and smoked paprika are optional for a warmer, smoky flavor.

See the recipe card for measurements, salt, and pepper.

Chef's Tip: Choosing Vegetable Broth
Store-bought vegetable broths vary widely in flavor and ingredients, and some can have an overly strong or slightly artificial taste. Choose one with a simple ingredient list and a flavor you enjoy, or make my homemade vegetable broth-it's simple, tastes like real vegetables, and freezes beautifully.

Substitutions and Variations

  • Make it chunky - Skip the puréeing step and enjoy the soup with more texture.
  • Make it creamy - Stir in a splash of heavy cream or half-and-half after puréeing.
  • Add a little heat - Add a pinch of ground chipotle or cayenne pepper. Chipotle adds both heat and smoky flavor.
  • Make it smoky - Add the optional cumin and smoked paprika for a warmer, smoky variation.
  • Make it dairy-free and creamy - Stir in a little canned coconut milk at the end for a richer, creamier tomato soup.

If you have an Instant Pot or other pressure cooker, try this Lentil Soup recipe, It's hearty, full of plant protein and freezes great.

How to Make Tomato Soup From Canned Tomatoes

Chunky tomato soup in an orange Dutch oven ready to be pureed, with a silver ladle.
  • Step 1: Heat the oil over medium-low heat. Add the onion and sauté until softened but not browned, 4-5 minutes. Add the garlic and cook for 1 minute.
  • Step 2: Add the dried herbs and optional spices and cook, stirring, for 1-2 minutes to release their flavor.
  • Step 3: Add the tomatoes with their juices and the broth. Bring to a simmer over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes to blend the flavors. Let the soup cool briefly.
  • Step 4: For a smooth tomato soup, purée in batches in a blender or use an immersion blender directly in the pot, or skip pureeing and serve chunky.

Here's another easy, reader-favorite creamy soup: black bean pumpkin soup.

A blender full of chunky cooked tomato soup ready to be pureed.

Safety Tips on Pureeing Hot Soup

A countertop blender gives soup the smoothest texture, but use care when blending hot liquids. Fill the blender no more than halfway, work in batches, and place a folded kitchen towel over the lid. Start on low speed, then gradually increase the speed.

An immersion blender is another option and lets you purée the soup right in the pot. Place the pot in the sink before blending to help contain splatters (and wear an apron!). Or skip blending altogether and enjoy the soup chunky.

Serving Tomato Soup

Tomato soup and grilled cheese is a classic pairing for good reason-and it's how my mom always served it. You can also pair this soup with garlic toast, artisan crackers, or a sandwich, or serve a smaller bowl (or mug) as a starter.

For a simple garnish, add a drizzle of extra virgin olive oil, fresh herbs, a spoonful of spinach pesto, or a little balsamic reduction.

Freezing Soup

Tomato soup freezes beautifully, so consider making extra for quick lunches or light meals later. Cool the soup completely before transferring it to airtight, labeled containers and freeze for up to 3 months.

To cool soup quickly, set the pot in an ice-water bath and stir occasionally until the temperature drops below 70°F. Freeze in individual containers or portioned silicone freezer cubes for convenient portions.

A single bowl of tomato soup with a sprig of rfesh thyme leaves and silver spoon.

Recipe FAQs

Can I use different types of canned tomatoes for tomato soup?

Yes. For tomato soup using canned tomatoes, you can use diced, crushed, or whole tomatoes. If using whole tomatoes, break them up before adding them to the pot. Fire-roasted tomatoes add a subtle smoky flavor. Tomatoes packaged in jars or cartons work well too.

Should I add cream to my tomato soup?

You can, but you don't have to. This tomato soup is delicious without cream, but for a creamy version, stir in a little heavy cream or half-and-half after blending. For dairy-free tomato soup, use canned coconut milk or your favorite unsweetened non-dairy cream.

What are good garnishes for tomato soup?

Dress up a simple bowl of tomato soup with garlic croutons, fresh basil or Italian parsley, grated Parmesan, pesto, a drizzle of balsamic reduction, or a dollop of sour cream or Greek yogurt.

More Great Soup Recipes

There are so many wonderful ways to make soup from simple, smooth and creamy to hearty and filled with meats and vegetables. Be sure to check out the soup recipes index page for many more delicious options.

📖 Recipe

A single bowl of tomato soup with a sprig of rfesh thyme leaves and silver spoon.

Tomato Soup From Canned Tomatoes

Sally Cameron
Homemade tomato soup beats anything out of a box or can. This recipe goes together quickly and can be made in about 30 minutes with ingredients you probably have in your pantry.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 287 kcal

Equipment

  • Blender or stick blender to puree soup
  • Medium pot or pan

Ingredients
  

Soup

  • 1 tablespoon extra virgin olive oil divided use
  • 1 medium onion, finely chopped 1 ¼ cups
  • 3-4 large garlic cloves, finely chopped
  • 2-3 cups broth of choice chicken, turkey or vegetable
  • 2 28-ounce  cans diced tomatoes
  • 1 teaspoon dried thyme or oregano leaves
  • 2 teaspoons ground cumin optional
  • 2 teaspoons smoked paprika optional
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Optional Garnishes

  • fresh chopped chives or scallions
  • fresh chopped cilantro, parsley or basil
  • Dollops of pesto

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Instructions
 

  • In a large pot (4-5 quarts), heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 4 minutes. Next add the dried herbs and spices and cook stirring 1-2 minutes. Add the garlic and cook another 1 minute.
  • Add the broth and tomatoes with their juices. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes to blend the flavors. Let the soup cool briefly and then purée in batches in a blender.
  • Rinse the pot and return the soup to the pot to heat if needed. Serve warm, garnished as desired.

Notes

Notes on Safe Blending: When blending hot liquids do not fill the blender more than half full. Start slow then turn up the speed. And cover the top with a kitchen towel for safety. For a creamy style soup: This soup is great the way it is, but if you prefer a creamy-style soup, add a little coconut milk.

Nutrition

Calories: 287kcalCarbohydrates: 24gProtein: 13gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 742mgPotassium: 780mgFiber: 4gSugar: 6gVitamin A: 2073IUVitamin C: 12mgCalcium: 129mgIron: 6mg
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Apple Turnovers With Puff Pastry

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These apple turnovers with puff pastry are everything a good turnover should be-light, flaky, buttery, and filled with plenty of warm cinnamon apples. Crisp, golden layers of pastry surround a tender homemade apple filling, and you can use either gluten-free or traditional puff pastry for bakery-style turnovers that are surprisingly simple to make at home.

Freshly baked apple turnovers with golden crust and drizzle of icing on a baking sheet.

There's something almost magical about puff pastry. With just a little rolling and a homemade apple filling, it bakes into crisp, flaky layers that look like they came from a bakery. These apple turnovers are perfect for dessert, brunch, a special breakfast, or an afternoon coffee break, finished with either a dusting of powdered sugar or a simple powdered sugar glaze.

Recipe Snapshot

  • Flaky puff pastry - Crisp, buttery layers wrapped around a generous homemade apple filling.
  • Fresh apple filling - Lightly sweetened so the apple flavor stays front and center.
  • Easy shortcut - Made with store-bought puff pastry and a simple stovetop filling.
  • Works with gluten-free or regular puff pastry - Use your favorite brand and roll to the same size for consistent results.
  • Perfect anytime - Enjoy warm for dessert, brunch, breakfast, or with an afternoon cup of coffee.

Ingredients You'll Need

Ingredients for apple turnovers in puff pastry on a kitchen counter.
  • Puff pastry - I use Dufour gluten-free puff pastry, but regular all-butter puff pastry works just as well.
  • Apples - Honeycrisp are my favorite but other sweet-tart apples hold their shape well and deliver plenty of fresh apple flavor. Fuji, Pink Lady, or Braeburn are also good choices.
  • Maple syrup - Just enough to enhance the apples without making the filling overly sweet.
  • Brown sugar - A small amount adds warmth and caramel flavor.
  • Warm spices - Cinnamon with a touch of nutmeg and allspice, creates classic apple pie flavor.
  • Vanilla extract - Adds depth and rounds out the filling.
  • Cornstarch - Thickens the filling so it stays inside the turnovers instead of becoming runny. Optional if needed.
  • Egg - To make an egg wash for brushing on before baking for a beautiful golden finish.
  • Coarse sparkling sugar - Adds sparkle and a delicate crunch. Optional.
  • Powdered sugar - For a simple glaze to finish the turnovers, if you like.

Please see the recipe card for measurements, full instructions, and baking time.

Chef's Note on Puff Pastry: I developed this recipe with Dufour gluten-free puff pastry, but it also works beautifully with regular all-butter puff pastry. Dufour also makes one of the finest traditional all-butter puff pastries, although the sheet size differs from the gluten-free version, so follow the dimensions in the recipe rather than the package. While you can certainly make puff pastry from scratch (I've done it), a quality store-bought version is one shortcut I'm always happy to take. It saves hours of work and still bakes into beautifully flaky, buttery layers.

Variations

  • Apple cranberry - Add a few tablespoons of dried cranberries to the apple filling for a tart-sweet fall variation.
  • Apple pear - Replace part of the apples with a firm-ripe pear for a slightly softer, more delicate fruit filling.
  • Change the spices - For a different twist on the classic cinnamon filling, add a pinch of ground ginger or cardamom. Apple pie spice works well too.

Chef's Tip: Prevent Leaky Turnovers
Cook the filling until it's thick and glossy with very little liquid left in the pan. A thick filling stays where it belongs-in the turnover-while helping the pastry stay crisp and flaky.

How to Make Apple Turnovers with Puff Pastry

Remove puff pastry from the freezer to thaw, 45-60 minutes, until still chilled but flexible for rolling out.

Peeling and coring honeycrisp apples with a peeler.
  1. Peel and core the apples.
Dicing apples on a white cutting board with a chef's knife.
  1. Dice apples ⅓-inch to ½-inch.
Cooking diced apples for turnover filling with cinnamon.
  1. Add diced apples to a 3 quart pot along with maple syrup, brown sugar, spices, salt, and vanilla.
Cooked apple turnover filling with apples, sugar, spices.
  1. Cook apples over medium heat, stirring occasionally, until most of the moisture is gone. If they are still juicy, cook another minute or two, or use the cornstarch option to thicken. Pre-heat the oven to 425°F.
Rolling puff pastry to a square with a ruler for the correct size.
  1. Scatter a little flour on the cutting board, the pastry top, and your rolling pin. Roll to a 10-inch square. Trim if needed.
Puff pastry cut into 4 equal squares to make turnovers.
  1. Cut puff pastry into 4 equal 5-inch squares for turnovers.
Cooked apple filling in the center of puff pastry squares for turnovers.

7. Place 2 tablespoons of cooled apple filling over one half of each pastry square, leaving the edges clear for sealing.

Puff pastry triangles folded around apple filling.

8. Fold the pastry diagonally over the filling to form a triangle. Gently press the edges together, then crimp with a fork to seal. Gently crimp the edges closed with a fork.

Eight puff pastry apple turnovers on a parchment lined baking sheet.

9. Place the turnovers onto a parchment lined half sheet baking tray and slice 2-3 vents in the top of each one. Place the tray in the refrigerator for 15 minutes to chill.

Apple turnovers brushed with egg wash ready for baking.

10. Turn the oven down to 400°F, beat the egg and water together for egg wash, and lightly brush the tops of the turnovers with the wash. Sprinkle with sugar if desired.

A baking tray of golden apple turnovers in puff pastry cooling before glazing.

11. Bake the turnovers for 24-28 minutes, until nicely puffed and a rich golden brown. Allow to cool for a few minutes before serving.

Chef's tip for serving: Apple turnovers are best enjoyed slightly warm, when the pastry is crisp and the filling is still soft. If they've cooled completely, a few minutes in a 325°F oven brings back the flaky texture much better than a microwave.

Golden baked apple turnovers drizzled with a white glaze broken open with apple filling spilling out.

Storage

  • Room temperature: Store completely cooled turnovers in an airtight container for up to 2 days. The pastry will soften slightly, but the turnovers will still taste delicious.
  • Refrigerator: Refrigerate in an airtight container for up to 4 days. The pastry will soften, so reheat for the best texture.
  • To reheat: Warm in a 325°F oven or toaster oven for 5-8 minutes, or until heated through and the pastry is crisp again. Avoid the microwave, which will soften the flaky pastry. They are good even not reheated, at room temperature.

Freezing note: I haven't tested freezing these turnovers yet, but based on working with puff pastry, they should freeze well unbaked. Assemble the turnovers through crimping and venting, but don't add the egg wash or sugar. Freeze in a single layer until solid, then store airtight. Bake directly from frozen, adding the egg wash and sugar just before baking and allowing a little extra baking time. I'll be testing this method and will update the recipe with exact timing.

Recipe FAQs

Can I use regular puff pastry instead of gluten-free?

Yes. This recipe works great with either gluten-free or traditional all-butter puff pastry. Because brands vary in size, roll the pastry to a 10-inch square before cutting and follow my directions.

What are the best apples for apple turnovers?

Honeycrisp is my favorite because it holds its shape and has a sweet-tart flavor, but Fuji, Pink Lady, Braeburn, and Granny Smith apples are all excellent choices.

Can I make the apple filling ahead of time?

Yes. The filling can be prepared up to 2 days in advance and refrigerated in an airtight container. Let it warm up a bit from being so cold before filling the turnovers.

Can I freeze apple turnovers?

I haven't tested freezing these turnovers yet, but based on working with puff pastry, they should freeze well assembled and unbaked, then bake from frozen adding a few extra minutes as needed. Freeze before egg wash and any sugar on top.

More Fall Dessert Recipes

For more fall desserts, check out the Best of Fall Recipes!

If You Make Apple Turnovers

Leave me a comment and let me know how you enjoyed them and served them. I love to hear from you and your comments also help other readers.

📖 Recipe

Parchment covered baking pan of golden apple turnovers in puff pastry and kitchen towel.

Apple Turnovers With Puff Pastry

Sally Cameron
With a soft cinnamon filling, the crisp puff pastry apple turnovers are easy to assemble and bake for a special breakfast, afternoon trerat with coffee or tea, or dessert.
No ratings yet
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Prep Time 30 minutes
Cook Time 35 minutes
Assembling turnovers 15 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Brunch, Dessert, Snack
Servings 8
Calories 349 kcal

Equipment

Ingredients
  

  • 2 packages Dufour's GF puff pastry (what I tested with) or equivalent wheat puff pastry
  • 1 ¼ pounds Honeycrisp apples 2-3 medium apples
  • 1 ½ tablespoons maple syrup
  • 1 ½ tablespoons light brown sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon allspice optional
  • 2 pinches salt
  • ½ teaspoon vanilla extract
  • 1 teaspoon cornstarch optional - for juicy filling if needed
  • 2-3 tablespoons flour for dusting the work surface (gluten-free or all-purpose)
  • 1 large egg for egg wash with water

Optional

  • 2 tablespoons coarse sugar white or brown, such as demerara or turbinado
  • ½ cup powdered sugar or powdered monk fruit for glaze
  • 2 teaspoons milk or as needed, for the glaze

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Instructions
 

Thaw puff pastry

  • Remove the puff pastry from the freezer, open the package, and thaw on the counter for about 45-60 minutes, or until chilled but flexible enough to unfold and roll without cracking. Do not roll the pastry while it is still icy or stiff. If it becomes too soft or warm, refrigerate it for a few minutes before continuing.

Prep the apples

  • Core, peel, and cut the apples into a small dice, about ⅓-½ inch. Add them to a 3-quart saucepan or saucier with the maple syrup, brown sugar, spices, salt, and vanilla.

Cook the filling

  • Cook uncovered over medium heat for about 10 minutes, stirring occasionally, until the apples are tender but still hold their shape and the juices have mostly cooked away. Adjust the heat down slightly if needed.
    The filling should be moist and glossy, with very little liquid remaining in the pan. If the apples are tender but the filling is still juicy, sprinkle in the cornstarch while stirring and cook for 1 minute more.

Cool the filling

  • Cool the filling completely before assembling the turnovers. The filling can be made 1 day ahead and refrigerated in an airtight container. Let the refrigerated filling stand at room temperature for about 15 minutes before assembling.

Prepare the puff pastry

  • Preheat the oven to 425°F and line a half-sheet pan with parchment paper. Lightly flour your work surface and rolling pin, then roll each sheet of thawed puff pastry into a 10-inch square. Trim the edges if needed, then cut each sheet into 4 equal 5-inch squares.
    Tip: Puff pastry brands vary in size. Rolling each sheet into a 10–inch square helps ensure consistent results with either gluten-free or traditional puff pastry. Keep a ruler handy.

Assemble the turnovers

  • Place 2 tablespoons of cooled apple filling toward one corner of each pastry square, leaving enough pastry around the edges to seal. Spread the apples slightly rather than piling them in one mound.
    Fold the pastry diagonally to form a triangle, gently pressing out any large air pockets. Avoid overfilling, which can cause the turnovers to leak. Gently press the edges together then seal the edges with the tines of a fork. Cut 2–3 small vents in the top of each turnover with a paring knife.

Chill and bake

  • Arrange the turnovers on the prepared baking sheet. Refrigerate for 15 minutes. Beat the egg with 1 teaspoon water for the egg wash. Lightly brush the tops with egg wash and sprinkle with coarse sugar, if using.
    Reduce the oven temperature to 400°F and bake for 24–28 minutes, until puffed, golden, and crisp. Cool for 10–15 minutes before dusting with powdered sugar or adding the glaze.

Make the optional glaze

  • Stir the powdered sugar with 2 teaspoons milk until smooth and thick enough to hold its shape when drizzled. Drizzle over the cooled turnovers using the tines of a fork or a small piping bag.

Notes

Honeycrisp are my favorite but other sweet-tart apples hold their shape well and deliver plenty of fresh apple flavor. Fuji, Pink Lady, or Braeburn are also good choices.
Nutritional calculation will vary based upon what puff pastry you choose.

Nutrition

Serving: 1Calories: 349kcalCarbohydrates: 44gProtein: 3gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 23mgSodium: 283mgPotassium: 102mgFiber: 3gSugar: 15gVitamin A: 74IUVitamin C: 3mgCalcium: 16mgIron: 0.3mg
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Easy Thanksgiving Green Beans

by 2 Comments

These easy Thanksgiving green beans are a colorful, fresh alternative to green bean casserole, topped with savory sautéed shallots, crunchy toasted pecans, and sweet-tart pomegranate arils. Best of all, most of the prep can be done 1-2 days ahead, leaving you with one less thing to manage on Thanksgiving Day.

Green beans on a platter with shallots and pomegranate seeds.

I grew up with green bean casserole too, but with so many rich dishes on the Thanksgiving table, I prefer a fresher, lighter green bean side. Haricots verts (French green beans) are one of my favorite vegetables-they're slender and tender, cook quickly, and pair beautifully with sweet sautéed shallots, crunchy toasted pecans, and tart, juicy pomegranate arils. The pomegranate adds a bright pop of flavor and color that makes these green beans feel especially festive for the holiday table.

Recipe Snapshot

  • Easy: Simple ingredients and straightforward preparation.
  • Make-ahead: Prep the beans and shallots 1-2 days ahead.
  • Fresh & colorful: A lighter alternative to traditional green bean casserole.
  • Holiday-ready: Pecans and pomegranate add crunch, flavor, and festive color.

Ingredients You'll Need

  • Green beans: Tender French green beans, called haricots verts, are my first choice, but regular green beans work too.
  • Olive oil: Use a good extra virgin olive oil for sautéing the shallot and garlic. Avocado oil works too.
  • Shallot and garlic: Shallot adds mild, slightly sweet onion flavor, while garlic adds a savory note.
  • Pecans: Toasted pecans add richness and crunch. Walnuts or hazelnuts are good alternatives.
  • Pomegranate arils: Their tart-sweet flavor and ruby-red color make the green beans especially festive for the holiday table.

How to Make Easy Thanksgiving Green Beans

Green beans cooking in boiling water in a dutch oven on the stovetop.
  1. Cook green beans in a large pot of salted, boiling water just until tender, about 5 minutes.
Cooked green beans in an ice bath chilling.
  1. Immediately remove the green beans to an ice bath to shock and stop the cooking process, and set the color.

3. Cook the shallot and garlic. Sauté the shallot in olive oil until soft, add garlic, season with salt and pepper.

4. Combine and serve. Add the green beans to the skillet with the shallot mixture and toss over medium-low heat just until warmed through.

Transfer to a serving platter ro shallow casserole and finish with the toasted pecans and pomegranate arils. Serve hot.

Make Ahead Tips

These Thanksgiving green beans are ideal for making ahead. Blanch, chill, drain, and dry the beans, then refrigerate in an airtight container for up to 2 days. Sauté the shallot and garlic and refrigerate separately.

Toast the pecans ahead and store them in an airtight container at room temperature. The pomegranate arils can also be prepped ahead and refrigerated. With everything ready, all that's left before dinner is reheating and garnishing the beans.

How to Reheat

Remove the green beans from the refrigerator about 60 minutes before serving to take off the chill. Transfer them to a shallow casserole dish and top with the cooked shallot and garlic. Cover with foil and reheat in a 350°F oven until hot, about 10-15 minutes. Test and heat a bit longer if needed.

Thanksgiving Green Beans on a white platter with serving fork.

Serving Suggestions

These green beans pair beautifully with Thanksgiving classics like mashed potatoes, gluten-free stuffing, cranberry sauce, and roast or smoked turkey. Their fresh flavor and crisp-tender texture are especially welcome alongside richer holiday dishes.

More Thanksgiving Recipess

Planning your holiday menu? Try more of my favorite Thanksgiving recipes below, or browse the complete Thanksgiving Recipe Index for more ideas.

Did You Make These Green Beans?

If you make these Thanksgiving green beans, please leave me a comment and let me know how you enjoyed them. I love hearing from you, and your comments help other readers too.

📖 Recipe

A shallow platter of bright green beans with shallots, pecans, and pomegranate seeds.

Thanksgiving Green Beans

Sally Cameron
These easy Thanksgiving green beans are a fresh, colorful alternative to traditional green bean casserole. Tender French green beans are topped with sautéed shallots, crunchy candied pecans, and sweet-tart pomegranate arils. Prep ahead for an easy, festive holiday side dish.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side Dish, vegetables
Cuisine American
Servings 6
Calories 109 kcal

Equipment

  • Large pot for cooking 4-5 quarts
  • Large bowl for chilling in ice

Ingredients
  

  • 1 pound fresh green beans (haricots verts) French baby green beans
  • 2 tablespoons olive oil divided use
  • 1 large shallot 3 ounces
  • 1 garlic clove finely chopped or microplaned
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons chopped pecans raw, toasted, or candied
  • 3 tablespoons pomegranate seeds

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Instructions
 

Set up

  • Fill a large mixing bowl ½ full of ice, then with cold water to cover and set near the stove. Bring a large pot of water to a full boil. Add 1 tablespoon of kosher salt per quart of water for blanching.

Cooking and chilling

  • Blanch the green beans in boiling salted water for 4-5 minutes, depending on their thickness. Slender beans may take less time. To test, remove one bean, quickly dip it in the ice water and take a bite. It should be tender but still have a little bite. When done, immediately transfer the beans to the ice bath to stop the cooking. Drain and dry well.

Sautéing the shallots

  • Place a medium sauté or fry pan over medium low heat. Add 1 tablespoon of olive oil. When oil is warm, add the shallot. Cook the shallots until soft and golden, stirring so they do not burn and adjusting heat as needed, 8-10 minutes. Add the garlic and cook 1 minute longer. Either refrigerate until serving or leave at room temperature, covered, if doing right before dinner.

Finish and serve

  • If made ahead, remove the green beans from the refrigerator about an hour before serving to take off the chill. Place in a shallow baking dish, cover with foil, and warm in a 350°F oven for 10-15 minutes, or until heated through. Gently reheat the shallots if refrigerated. Transfer the warm beans to a serving platter, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Top with the shallots, chopped pecans, and pomegranate arils. Serve warm.

Notes

Blanched green beans can be refrigerated in an airtight container for up to 2 days.
 

Nutrition

Calories: 109kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 102mgPotassium: 215mgFiber: 3gSugar: 4gVitamin A: 525IUVitamin C: 11mgCalcium: 35mgIron: 1mg
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Fresh Green Beans Almondine Recipe

by 2 Comments

Green Beans Almondine is a classic French side dish made with tender green beans and buttery toasted almonds. It sounds elegant, but it's surprisingly easy to make and comes together in about 30 minutes. For the best texture, use haricots verts, the slender French variety of green beans. Serve it for weeknight dinners, holidays, or any meal that needs a simple vegetable side with a little extra crunch and flavor.

Green beans almondine in a shallow oval bowl scattered with toasted almonds.

A classic French dish, green beans almondine is a lighter, more elegant alternative to rich holiday favorites like green bean casserole. You may also see it spelled amandine or almandine, but no matter the name, it's an easy, flavorful way to serve green beans. It pairs beautifully with ham, pork tenderloin, roast chicken, or turkey, making it just as useful for weeknight dinners as it is for holidays and special occasions.

Green Beans Almondine Recipe Snapshot

  • Simple ingredients - Fresh green beans, butter-toasted almonds, and a few basic seasonings create a classic, elegant side dish.
  • Make-ahead friendly - Prep the green beans and toast the almonds ahead, then finish the dish just before serving.
  • A lighter holiday side - A fresh, elegant alternative to rich green bean casserole.
  • Classic but elevated - Butter-toasted almonds turn everyday green beans into a side dish worthy of holidays and special dinners.

For a delicious for green bean recipe for falls holidays, try Thanksgiving green beans recipe.

Recipe Ingredients

Ingredients for green beans recipe in bowls on the counter.
  • Green beans - Look for haricots verts, the slender French green beans sometimes labeled French green beans or baby green beans. They're more tender and delicate than standard green beans and work especially well for almondine.
  • Almonds - Use raw sliced almonds so you can toast them in butter until golden and fragrant.
  • Shallot - Adds mild sweetness and savory depth without overpowering the beans.
  • Garlic - Adds savory flavor and aroma.
  • Butter - Use unsalted butter, ghee or clarified butter, or plant butter for a dairy-free version.
  • Olive oil - A small amount helps sauté the shallot and garlic and adds flavor.
  • Kosher salt - You'll need a generous amount for blanching the green beans so they're seasoned from the inside out.

Please see recipe card for measurements.

Substitutions and Variations

  • No haricots verts? Regular green beans work well too.
  • No sliced almonds? Use slivered almonds instead.
  • Try another nut or seed - Walnuts, pecans, pine nuts, or toasted pepitas all work nicely.
  • For a sweeter holiday version - Swap in chopped candied maple pecans for a festive finish.
  • Add fresh herbs - Finish with chopped Italian parsley or chives for extra freshness.

Recipe Instructions

Set Up:

  • Get a large pot of very salted water boiling to blanch green beans.
  • Set up an ice bath. Fill a medium bowl half full of ice cubes and add cold water.
  • Ready a plate or rimmed baking sheet with a clean kitchen towel or paper towels to drain the beans.

While the water is coming to a boil, make the toasted almonds.

Toast Almonds

These buttery toasted almonds really make the green beans almondine the best!

Melting butter in a stainless steel fry pan.
  1. Melt unsalted butter in a large frying pan over medium heat.
Starting to toast almonds in butter on the stove top.
  1. Add the almonds and toast for 3-4 minutes, stirring. Don't walk away as nuts burn quickly. If you need to turn your heat down, do so. You want toasted almonds, not burned ones.
Golden brown butter toasted almonds in the pan, finished.
  1. Finished browned butter toasted almonds ready to cool.
Toasted almonds cooling on a sheet pan.
  1. Pour the almonds out of the hot pan onto a sheet pan or onto parchment paper and scatter a little salt over the top. Get them out of the hot pan so they do not over brown. Cool the almonds and keep them in the refrigerator in an airtight container. They keep for a month.

Chef's Note: Blanching is a basic cooking method that par-cooks (or pre-cooks) vegetables to be finished at a later time. Blanching requires very salty boiling water; think of it like fast brining for vegetables. It locks in their flavor and sets color. You are not consuming all of the salt in the water, so don't worry. The water is drained off. Start with 1 tablespoon of kosher salt per quart of water. I use 5 tablespoons of coarse kosher sea salt for an almost-full 6 quart pot. It works!

Blanching Green Beans

Blanching green beans is a simple technique everyone should know.

A small pot of boiling green beans on the stovetop.
  1. Trim the tops off any stems. Haricot vert usually come trimmed. Place green beans in the boiling, salted water (1 tablespoon of salt per quart of water) and cook for 4 minutes.
Cooked green beans in an ice bath chilling.
  1. Immediately after cooking, plunge the blanched green beans into the ice water bath. This stops the cooking process and the green beans retain their bright green color. When green beans are cold (just a couple minutes), move them to drain on a kitchen towel.

Saute Shallots

Sautéing shallot in olive oil in a fry pan.
  1. Heat the olive oil in a frying pan or large skillet over medium heat and add the shallots. Saute until soft and tender, cooking time about 3 minutes. Add garlic and cook another 1 minute, stirring.
Adding green beans to the shallots to heat up for serving.
  1. Add the green beans and turn to coat with flavor and warm up, about 5 minutes. Remove green beans to a shallow bowl or platter for serving and sprinkle (or toss) with the almonds.
A bowl of bright green beans with toasted buttered almonds.

Serving Suggestions

Green beans almondine are traditionally served warm, but they're also delicious chilled or at room temperature, especially in warmer weather.

For fall and holiday meals, add dried cranberries for a tart-sweet pop of color, or finish with crisp crumbled bacon for a richer variation. Serve alongside roast chicken, turkey, ham, pork tenderloin, or beef.

For another green bean side dish, try this green bean salad with tomatoes and corn for summer.

Recipe FAQs

What is the difference between Amandine and Almondine?

There is no real difference. Both terms refer to dishes finished with almonds, usually toasted. Amandine is the French culinary term, while almondine is the more common English spelling.

What are the best green beans for green beans almondine?

Haricots verts are ideal. These slender French green beans are more tender and delicate than standard green beans and cook quickly while keeping a crisp-tender texture.

What can I add to green beans to make them taste better?

Start by seasoning the cooking water well so the beans are flavorful from the inside out. After cooking, add butter or olive oil, salt and pepper, toasted almonds, crisp bacon, Parmesan, garlic breadcrumbs, sesame oil, or balsamic glaze. For more ideas, see my guide to dressing up basic green beans.

More Great Vegetable Side Dishes

For another easy and pretty green bean recipe try this one with pomegranate seeds.

⭐️Did You Make This Recipe?

If you make green beans almondine, please add your comment. I appreciate your feedback and enjoy hearing from you. They really help other readers.s

📖 Recipe

Green Beans Almondine | AFoodCentricLife.com

Green Beans Almondine

Sally Cameron
Tender French baby green beans (Haricot Vert), come packaged with the ends snipped off, ready to cook. You can use regular green beans and cut the tops of yourself. Top with crunchy toasted almonds. Great for every day, a holiday or special dinner.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
get water to a boil 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 to 6
Calories 241 kcal

Equipment

Ingredients
  

Blanching water

  • 5 tablespoons coarse kosher salt Use approx. 1 tablespoon per quart of water

Green Beans

  • 12 ounces haricot verts of baby green beans
  • 2 teaspoons olive oil
  • 1 medium shallot halved lengthwise, sliced thin crosswise
  • 2 garlic cloves finely chopped or zested

Toasted Almonds

  • 1 ½ tablespoons unsalted butter ghee or plant butter
  • 1 cup sliced raw almonds 4 ounces
  • 2 pinches sea salt

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Instructions
 

Getting started

  • Fill a large pot (5-7 quarts) with water adding kosher salt at approximately 1 tablespoon per quart of water. Bring the water to a full boil. While you're waiting on the water to boil, set up the ice bath and toast the almonds.

Toasted almonds

  • Add butter to a medium skillet or fry pan. Melt the butter over medium-low heat. Add the almonds and cook, stirring occasionally, until golden brown and fragrant, about 5 minutes. Don't walk away from the stove as nuts burn quickly.
    When done, sprinkle with a little extra salt and set the almonds aside on a baking sheet to cool. Use now for serving or keep in an airtight container in the refrigerator.

Finish the green beans

  • When the water is boiling and the ice batch is ready, drop the beans into the boiling water and cook for 4 minutes. When done, remove the beans from the pot with tongs and plunge them into the ice water. When cold (they chill fast), drain the beans in a colander and dry on a clean kitchen towel.

Serving

  • When ready to serve, heat the olive oil in a large fry pan and saute the shallot until soft, 2-3 minutes. Add garlic, cook 1 minute more. Add the green beans and heat through, turning occasionally, about 5 minutes. Serve scattered or tossed with the toasted almonds.

Notes

If pre-cooking green beans for serving a few days later, place cooked, drained green beans into an airtight container for up to 4 days. Do almonds ahead too. Then it's fast to get them on the table for serving.
The almonds keep for about a month refrigerated. Use them on salads and other vegetables or to top yogurt or steel cut oats. 
Shortcut: you can skip the shallots and garlic and toss the green beans with good olive oil (maybe a flavored olive oil like lemon or basil) and add the toasted almonds to serve.
 

Nutrition

Calories: 241kcalCarbohydrates: 13gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 11mgSodium: 1169mgPotassium: 403mgFiber: 6gSugar: 4gVitamin A: 816IUVitamin C: 18mgCalcium: 118mgIron: 2mg
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Creamy White Bean Dip and Puree

by Leave a Comment

Creamy white bean dip is a simple, healthy appetizer made with cannellini beans, extra-virgin olive oil, fresh lemon juice, and garlic that delivers far more flavor than its short ingredient list suggests. Serve it with crisp vegetables, crackers, or crostini for snacking and entertaining, or use it as a savory white bean purée beneath grilled shrimp, roasted fish, chicken, or vegetables.

White bean dip drizzled with olive oil and sprinkled with herbs and pepper, with raw veggies.

I love serving this white bean dip as a savory base for grilled shrimp, roasted fish, chicken, or vegetables, but it is just as useful as an everyday snack. Keep a container in the refrigerator along with prepped vegetables for easy, healthy snacking, then dress it up with herbs, lemon zest, or a drizzle of olive oil when entertaining. It truly does double duty.

White Bean Dip Recipe Highlights

  • Creamy and easy - This white bean dip blends up smooth and creamy in minutes in a food processor.
  • Healthy and flavorful - Made with cannellini beans, olive oil, lemon, and garlic for fresh flavor and wholesome ingredients.
  • Versatile for serving - Serve it with vegetables, crackers, or toasted bread for snacking or easy entertaining. Make it ahead to save time.
  • More than a dip - Serve it as a creamy white bean puree beneath roasted fish, grilled chicken, pork, lamb, or vegetables.

Ingredients You'll Need

Cannellini beans, olive oil, lemon juice, and garlic in prep bowls foe white bean dip.
  • Cannellini beans - The creamy base of the dip, with a mild flavor. Use canned for speed or homemade from dried if you prefer. Great northern and navy beans work as well.
  • Extra virgin olive oil - Adds richness, body, and better flavor. Flavored olive oils like lemon and rosemary work well too.
  • Lemon juice - Brightens the dip and keeps it from tasting flat or heavy.
  • Garlic - Gives it backbone and savory depth.

Please see the recipe card for measurements, salt and pepper.

Substitutions and Variations

White bean dip is so versatile! Use these ideas to change things up.

  • Beans - Swap the cannellini beans for Great Northern beans or navy beans if that's what you have on hand.
  • Garlic confit - Swap the raw garlic for garlic confit for a softer, sweeter garlic flavor and extra richness.
  • Fresh herbs - Add fresh parsley, basil, dill, chives, or thyme to change the flavor profile and make the dip more vibrant.
  • Greek yogurt - Blend in a spoonful or two of plain Greek yogurt for extra creaminess and a little more tang, if dairy is ok.
  • Tahini - Add a small amount of tahini for a deeper, nuttier flavor and a texture closer to hummus.
  • Warm spice - Try cumin, smoked paprika, Aleppo pepper, or red pepper flakes for a subtle flavor twist.

How to Make White Bean Dip

Rinsed and drained cannellini beans in a food processor workbowl.
  1. Add drained and rinsed cannellini beans to a food processor workbowl. Add the olive oil, 2 tablespoons lemon juice, garlic and salt.
Pureed white bean for a dip in a food processor.
  1. Puree until very smooth. When almost done, scrape down the sides of the workbowl, taste and adjust with any more lemon juice (or water), or salt.
A bowl of cream white bean dip tipped with olive oil, pepper, and herbs with colorful vegetables all around.

Serving Suggestions

As an appetizer dip - serve with raw veggies such as red pepper, cucumber slices, snap peas or carrots, pita chips or bread.

More than a dip - Thin it with a little broth or water (if needed) and serve warm as a creamy base for roasted fish, shrimp, grilled meats, or vegetables. For more of a savory base, you can sauté shallot and garlic, add thyme and broth, then blend it warm. I saw this done at a nice wine country restaurant, then came home and copied the idea, it works great.

A platter of grilled shrimp atop white bean puree with lemon wedges and herbs.

Leftovers and Storage

Store leftover white bean dip in an airtight container in the refrigerator for up to 5 days. The dip will thicken as it chills, so stir in a little water, olive oil, or lemon juice before serving to loosen the texture. For the best flavor, let it sit at room temperature for 15-20 minutes before serving.

Recipe FAQs

Can I use dried beans instead of canned?

Yes. Cook about 1 cup of dried cannellini beans until tender, which yields roughly the same amount as two 15-ounce cans. Drain well before blending.

How do I make white bean dip smoother?

Blend the dip a little longer, adding cold water, olive oil, or lemon juice a tablespoon at a time until it reaches the consistency you want. For an even creamier dip, blend in a spoonful or two of plain Greek yogurt. A high-powered blender will give you the silkiest texture, but a food processor works too.

More Dip Recipes for Snacking and Entertaining

For more dip and snack recipe ideas check out the recipe index page.

If You Make This White Bean Dip

Please drop me a comment and let me know how you enjoyed it. I love hearing from you and your comments help others readers too. Thanks for supporting my site.

📖 Recipe

A bowl of cream white bean dip tipped with olive oil, pepper, and herbs with colorful vegetables all around.

Creamy White Bean Dip

Sally Cameron
Creamy, healthy, and made in minutes in a food processor or blender, white bean dip is a versatile snack and entertaining recipe. It's also delicious served as a savory puree under grilled chicken, meats and seafood.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Servings 6 Yield 2 cups (or 4 as a savory puree)
Calories 166 kcal

Equipment

  • Food processor or blender

Ingredients
  

  • 2-15 ounce cans cannellini beans drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 3-4 tablespoons lemon juice taste and adjust
  • ½ teaspoon sea salt
  • 1 garlic clove finely zested, microplaned

Optional garnishes

  • chopped fresh parsley, cilantro, or mint
  • ground black pepper or aleppo pepper

For serving

  • assorted mixed veggies such as bell peppers, zucchini, cucumber, endive leaves, snap peas, radishes, and carrots.
  • crostini, crackers, or pita bread

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Instructions
 

  • Add everything to a food processor and puree, starting with 2 tablespoons of the lemon juice and adding the third if needed. Taste and adjust for salt, then add what you prefer, if anything.

Notes

If you want to cook your own beans from dried, you'll need 1 cup of dried beans, picked over, rinsed, then cooked until tender. Great northern beans and navy beans make a good swap if you can't get cannellini beans. 

Nutrition

Calories: 166kcalCarbohydrates: 22gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 499mgPotassium: 7mgFiber: 7gSugar: 0.1gVitamin A: 0.3IUVitamin C: 2mgCalcium: 86mgIron: 3mg
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Sesame Ginger Dressing

by Leave a Comment

This easy sesame ginger dressing is a creamy, flavorful dressing made with toasted sesame oil, fresh ginger, lime juice, tamari, rice vinegar, and tahini. It's perfect for Asian-inspired salads, grain bowls, slaws, noodles, chicken, shrimp, and vegetables. Shake or blend it together in minutes for a fresh homemade dressing that's far better than bottled.

A glass jar of creamy beige sesame ginger dressing with white sesame seeds and a salad behind.

The combination of nutty toasted sesame oil, fresh ginger, and lime creates a balanced dressing that's savory, tangy, and lightly sweetened. Make a batch ahead to keep in the refrigerator for quick lunches, meal prep, and easy weeknight meals. I especially love it with cabbage salads and as a dipping sauce for grilled chicken, shrimp, and sesame salmon.

Sesame Ginger Dressing Recipe Snapshot

  • Creamy with good cling - Tahini gives the dressing enough body to coat salads, slaws, noodles, and grain bowls.
  • Bold sesame flavor - Toasted sesame oil and tahini create a rich, nutty, toasty flavor.
  • Bright and tangy - Rice vinegar and fresh lime juice balance the richness.
  • Quick to make - Blend everything together in just a minute.
  • Versatile - Use it on salads, cabbage slaw, salmon, chicken, shrimp, noodles, vegetables, or grain bowls.

Ingredients You'll Need

Sesame ginger dressing ingredients in prep bowls on a counter.
  • Neutral oil - Use avocado oil or another neutral-tasting oil (like Zero Acre Oil).
  • Toasted sesame oil - Adds the dressing's rich, toasty sesame flavor.
  • Unseasoned rice vinegar - Be sure to buy unseasoned rice vinegar so there is no added sugar or seasoning.
  • Tahini - Sesame seed paste, for a creamy dressing with a little nutty flavor.
  • Lime juice - Fresh lime juice adds bright acidity to balance the dressing.
  • Tamari or soy sauce - Use tamari for gluten-free, or low-sodium soy sauce if gluten is not a concern.
  • Sweetener - Choose honey or maple syrup to lightly sweeten and balance the dressing.
  • Ginger - I use convenient jarred ginger purée, but fresh ginger works perfectly too. Finely grate it with a Microplane.
  • Garlic - Adds savory depth.
  • White sesame seeds - Optional, for a little extra sesame flavor and texture.

Please see the recipe card for measurements.

Substitutions and Variations

  • Use a nut butter - Replace the tahini with 1-2 tablespoons almond butter or cashew butter. If the dressing is too thick, blend in a little water until pourable.
  • No soy - For a soy-free alternative, look for San-J No Soy Tamari (it is terrific). Another option is coconut aminos but the flavor is better with the San-J.

How to Make Sesame Ginger Dressing

Sesame oil, ginger, garlic, and ingredients to make a dressing, in a glass jar.
  1. Add all of the ingredients to a jar with a tight-fitting lid and shake vigorously until combined.
A jar of creamy smooth sesame ginger dressing.
  1. For the smoothest, creamiest dressing, puree the ingredients in a small blender until emulsified. Taste and adjust with additional lime juice, tamari, or sweetener if needed.

Serving Suggestions

Toss sesame ginger dressing with crisp greens, shredded cabbage, kale, or spinach, or use it for Asian-inspired slaws and chopped salads. It's also delicious with soba noodles or other cold noodle salads, and drizzled over broccoli, roasted asparagus, roasted vegetables, chicken, shrimp, salmon, or other fish.

Serve it as a dipping sauce for spring rolls, turkey lettuce wraps, fresh vegetables, or grilled skewers. It's so flavorful, you may be tempted to drink it straight from the jar.

Recipe FAQs

How long does sesame ginger dressing last?

Store it in a sealed jar or airtight container in the refrigerator for up to 1 week. Shake or whisk before serving.

Can I make sesame ginger dressing ahead of time?

Yes. Make it several hours or a day ahead so the ginger, garlic, sesame, and lime flavors have time to blend.

Is sesame ginger dressing gluten-free?

It is gluten-free when made with tamari labeled gluten-free instead of regular soy sauce. Check all labels if cooking for someone with celiac disease or a serious gluten sensitivity.

More Dressing Recipes

Homemade dressing and vinaigrettes sure beat store-bought dressings, and they are so easy and fast to make. Try some of these to dress salads, bowls, veggies, and more.

If You Make Sesame Ginger Dressing

Please drop me a comment and let me know what you served it with. I love hearing from you, and your comments help other readers too.

📖 Recipe

Creamy sesame ginger dressing in a small jar on a mini cutting board with white sesame seeds.

Sesame Ginger Dressing

Sally Cameron
Creamy, tangy sesame ginger dressing with rich, toasty sesame flavor, fresh ginger, lime, and tahini. Perfect for salads, slaws, grain bowls, noodles, and more.
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Prep Time 5 minutes
Total Time 5 minutes
Course Dressing
Cuisine Asian
Servings 12 Yield 1 cup plus 2 T
Calories 115 kcal

Equipment

  • Small blender or a jar with a tight fitting jar

Ingredients
  

  • ⅓ cup avocado oil or a neutral oil
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons low sodium GF tamari or soy sauce
  • 2 tablespoons tahini or cashew butter
  • 1 1 /2 tablespoons honey or maple syrup
  • 1 tablespoon jar ginger puree or finely zested fresh ginger
  • 1 small garlic clove finely zested
  • 1-2 teaspoons white sesame seeds optional

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Instructions
 

  • Add everything to a small blender and puree until smooth. Without a blender, add to a jar with a tight fitting lid and shake well until smooth.

Nutrition

Serving: 1.5tablespoonsCalories: 115kcalCarbohydrates: 4gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 97mgPotassium: 33mgFiber: 0.2gSugar: 3gVitamin A: 3IUVitamin C: 1mgCalcium: 7mgIron: 0.2mg
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Chocolate Banana Smoothie

by 2 Comments

This healthy chocolate banana smoothie is a high-protein breakfast shake with the creamy texture and rich chocolate flavor of a milkshake. Banana adds natural sweetness, while protein powder, milk of choice, and other nourishing ingredients make it satisfying enough to power a busy morning.

Creamy chocolate smoothies in glasses topped with banana slices and cacao nibs.

I've been making smoothies for more than 25 years and am always experimenting with new combinations to keep mornings interesting. Whether you're heading to work, fueling up after a workout, or looking for a satisfying grab-and-go breakfast, this chocolate banana smoothie is an easy choice. It blends in just a few minutes and delivers plenty of protein to help keep you satisfied, making it a delicious way to start the day.

Chocolate Banana Smoothie Recipe Snapshot

  • High in protein - Protein powder and milk make it satisfying enough for breakfast or post-workout fuel.
  • Rich and creamy - Banana and cocoa create a smooth, milkshake-like texture.
  • Fast and portable - Blend it in minutes and take it with you on busy mornings.
  • Easy to customize - With your favorite milk, flaxseed, healthy fat, and other options.

Want to make more healthy smoothies? Here's a guide to making healthy smoothies that really breaks down how to make smart choices.

Ingredients You'll Need

Ingredients for a chocolate smoothie on a gray counter.

Smoothie Base

  • Milk - Use dairy milk or your favorite unsweetened non-dairy milk, such as almond, oat, coconut, or hemp milk.
  • Protein powder - Use a protein powder that fits your needs and dietary preferences. I prefer unflavored and unsweetened so I can control the sweetness and chocolate flavor. Check the label for protein content and choose a product with an ingredient list you are comfortable with.
  • Cocoa powder - Use unsweetened cocoa powder for rich chocolate flavor.
  • Banana - Adds natural sweetness and creates a thick, creamy texture. A frozen banana makes the smoothie especially cold and milkshake-like.
  • Sweetener - Depending on the ripeness of the banana and your protein powder, you may not need any. If desired, add a little maple syrup, liquid chocolate stevia, monk-fruit maple syrup, or simple syrup to taste.

Optional Add-Ins

  • Ground flaxseed - Adds fiber, healthy fat, and a little protein. Use ground flaxseed rather than whole seeds, which are harder for the body to digest.
  • Cinnamon - A small pinch complements the chocolate and banana. Optional.
  • Healthy fat - A tablespoon of MCT oil is optional and adds richness. Nut or seed butter is another good option.
  • Maca powder - Optional. Maca is an adaptogenic root from Peru traditionally used to support energy and resilience to stress. Its earthy, malty flavor pairs well with chocolate. Start with a small amount, as the flavor can be assertive.

Please see recipe card for measurements.

Chef's tip: Bananas for Smoothies. Choose a slightly green banana for lower sugar and more resistant starch, a type of starch that functions more like fiber. As bananas ripen, the starch converts to sugar, making them softer and sweeter. To freeze bananas, peel and cut them into chunks, then freeze them in a single layer on a small sheet pan. Once frozen, transfer them to a zip-style freezer bag. They work like banana ice cubes, adding natural sweetness and a thick, creamy texture to smoothies.

Substitutions and Smoothie Variations

  • Chocolate peanut butter - Add 1-2 tablespoons creamy peanut butter. Almond butter, cashew butter, or sunflower seed butter work too.
  • Chia instead of flax - Use 1 tablespoon chia seeds in place of the ground flaxseed. The smoothie will thicken as it stands.
  • Banana-free - Replace the banana with a little avocado for creaminess, then sweeten to taste.
  • Chocolate crunch - Sprinkle cacao nibs over the top just before serving.

Chef's Tip: Try Homemade Milk - For fresh homemade milk without the additives found in many store-bought versions, try my homemade almond milk, coconut milk, cashew milk, or homemade hemp milk. Both are easy to make from pantry ingredients and work beautifully in smoothies.

White round platter with a glass of hemp seed milk, a pitcher, and hemp seeds.

How to Make a Chocolate Banana Smoothie

Add all of the ingredients to a high-speed blender and blend until smooth and creamy. For an extra-cold smoothie, use a frozen banana or add a few ice cubes.

Serving Suggestions

Enjoy the smoothie right after blending for the best flavor and texture. To take it on the go, pour it into an insulated bottle and shake before drinking if it begins to separate.

Garnish with cacao nibs, banana slices, unsweetened shredded coconut, or hemp seeds.

This recipe makes one serving and works well as a grab-and-go breakfast, after-school snack, or post-workout smoothie.

Chocolate smoothies with cacao nibs.

Recipe FAQs

How do I make a chocolate smoothie without added sugar

Start with unsweetened milk and an unsweetened protein powder. A ripe banana may provide enough sweetness on its own, but for a lower-sugar smoothie, use a slightly green banana and sweeten to taste with monk fruit or liquid stevia instead of maple syrup or honey. Keep in mind that dairy milk contains naturally occurring milk sugar, while many unsweetened plant milks are lower in sugar. Check labels, as amounts vary by brand.

What kind of milk should I use for a chocolate smoothie

Dairy milk and most unsweetened plant milks work well. Almond, hemp, oat, coconut, cashew, and soy milk each add a slightly different flavor and texture. Choose one that fits your dietary needs and protein goals. For a creamier smoothie, use dairy, soy, oat, homemade almond, or homemade hemp milk. Thinner milks will produce a lighter smoothie.

More Healthy Smoothie Recipes

Smoothies are one of my favorite ways to pack more nutrition into a busy day. Whether you're looking for a quick breakfast, post-workout fuel, or a healthy snack, these smoothie recipes are easy to make and full of wholesome ingredients.

If You Make This Smoothie

If you make this chocolate banana smoothie, drop me a comment and let me know how you made it. I love hearing from you and your comments help others readers as well.

📖 Recipe

chocolate maca smoothie | AFoodCentricLife.com

Chocolate Banana Smoothie

Sally Cameron
Chocolaty, creamy and good for you, this smoothie will get your day started right with raw cacao powder for heart and brain health, and maca to help your body adapt to what they day throws at you.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course smoothie
Cuisine American
Servings 1 serving
Calories 490 kcal

Equipment

Ingredients
  

  • 1 ¼ cups milk of choice almond, dairy, oat, hemp, cashew,
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons ground flaxseed
  • 1 small banana
  • 1 scoop unsweetened, unflavored, protein powder of choice

Optional Add-ins

  • 1 tablespoon coconut MCT oil
  • 1 tablespoon ground maca powder
  • 2 teaspoons monk fruit (for no sugar) See notes below
  • ½ teaspoon ground cinnamon

Optional Garnishes

  • 1 tablespoon raw cacao nibs

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Instructions
 

  • Add all ingredients into a blender and blend until smooth and creamy.
  • If you prefer a cold smoothie, add a couple of ice cubes. Garnish as desired.

Notes

For sweeteners:
Use a monk fruit simple syrup or maple syrup for sweetness with no added sugar. You can also use maple syrup or honey but they add their own flavor. Granular monk fruit works too, or chocolate stevia drops. 

Nutrition

Calories: 490kcalCarbohydrates: 50gProtein: 41gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 87mgSodium: 168mgPotassium: 1175mgFiber: 10gSugar: 29gVitamin A: 639IUVitamin C: 9mgCalcium: 527mgIron: 4mg
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Marinated Olives With Garlic and Herbs

by 3 Comments

Homemade marinated olives are one of the easiest appetizers you can make-and they taste far better than anything from a deli counter. Fragrant garlic-infused olive oil, bright herbs, citrus peel, briny capers, and a mix of plump olives create a Mediterranean-style appetizer that looks impressive but takes barely 20 minutes to prepare.

Jars of msrinated black and green olives with thyme, baguettes slices, and feta cheese cubes.

Serve marinated olives with cocktails, wine, a cheese board, charcuterie board, or as part of a Mediterranean mezze platter. Use pitted olives for easy eating, or whole olives for the best texture and flavor. Either way, these olives are make-ahead friendly, naturally gluten-free, and perfect for effortless get-togethers.

Marinated Olives Recipe Snapshot

  • Make-ahead - Prep in minutes, marinate in the refrigerator, and serve when ready.
  • Better than store-bought - Brighter, cleaner flavor with no mystery ingredients.
  • Customizable - Choose your favorite olives, herbs, peppers, and citrus.
  • Perfect for entertaining - A gorgeous, fuss-free appetizer that disappears fast.
  • Great for gifting - Spoon into a jar, tie with twine, and you have a beautiful homemade hostess gift.

Ingredients You'll Need

Ingredients for marinated olives with oil, herbs, garliccapers and vinegar.
  • Olive oil - The base of the marinade. Use a good extra-virgin olive oil you enjoy.
  • Black olives - Kalamata olives, for their deep purple, briny taste, slightly sharp, and meaty texture. Note below.
  • Green olives - The best option are the green Castelvetrano olives from Sicily for their bright green color, buttery, mild, and almost creamy texture.
  • Garlic cloves - Use the pre-peeled garlic cloves or peel fresh cloves yourself, both work.
  • Wine vinegar - Adds brightness, balances richness, and lowers the pH for safety, white wine vinegar or champagne vinegar.
  • Capers - Use non-pareil capers (the small ones) or larger capers if you prefer. They add a briny, salty flavor that complements the olives beautifully.
  • Herbs - Dried oregano and dried basil for classic Mediterranean flavor. Fresh thyme sprigs make it aromatic.
  • Lemon peel - Lemon zest strips lift the whole mix.
  • Red pepper flakes - A touch of warmth.

Chef's Tip: Pitted or Whole Olives?
Whole, un-pitted olives usually have the best texture and flavor because the pit helps the olive stay firm and meaty. Pitted olives are easier for guests to eat, but they can be softer and saltier because the brine reaches the inside of the olive. Use whole olives for the best bite, or pitted olives for easy entertaining, and be sure to put a small bowl out to dispose of pits.

Substitutions & Variations

  • Olive options - Replace part of the olive mix with Cerignola olives if you can find them. They're large, plump, mild Italian olives with a wonderful meaty texture.
  • Sweet red teardrop peppers - These tiny Peruvian peppers, sometimes called Sweety Drops, add color, gentle sweetness, and a little tang. Look for them in jars at grocery stores, deli sections, or online.
  • More color - Add chopped pimentos or thinly sliced roasted red peppers.
  • Citrus - Try orange peel instead of lemon peel.
  • Spicier olives - Add extra red pepper flakes or a few slices of fresh chili pepper.

Chef's Tip: Why You Poach Garlic First
Most marinated olive recipes add raw garlic straight to olive oil. It's easy but not food safe. Raw garlic in oil can create the low-acid, low-oxygen environment where botulism can grow. Gently poaching the garlic in olive oil first makes the recipe food-safe, softens garlic's sharp bite, and infuses the oil with a mellow, aromatic flavor. It's delicious to eat too! Note: this isn't garlic confit, which cooks much longer (45-60 minutes) until very soft and spreadable. Here we're just lightly poaching the cloves to safely flavor the oil and olives.

How to Make Marinated Olives

You'll need a ¾ liter lidded jar or 26-ounce jar for the olives.

Poaching whole peeled garlic cloves in a stainless steel pan.
  1. Add olive oil to a small saucepan (1 qt) and warm over low heat to 180-200°F. Add the garlic cloves. The oil may not completely cover the garlic, depending on your pan size, so gently swirl the pan or turn the cloves once or twice as they poach. Cook for 5 minutes, keeping the oil below a simmer.
Garlic cloves in olive oil cooling in a steel bow. on a stovetop.
  1. Remove from the heat and cool completely before combining with the olives. Warm oil can soften the olives and dull their fresh, briny texture.
A jar filled with olives, herbs, and lemon zest.
  1. Add olives, herbs, capers, vinegar, zest, and red chili peppers to a large jar.
Pouring olive oil and garlic into a jar of olives for making marinated olives.
  1. Pour in the oil and garlic cloves. Marinate for at least 4 hours, but preferably overnight. Shake or stir the olives once or twice during marinating to redistribute the oil and seasonings.
A jar of marinated olives with thyme sprigs, bread slices on a marble board.

How to Serve Marinated Olives

Olive oil naturally firms up when chilled and will liquefy again at room temperature, so be sure to get marinated olives out about 30 minutes ahead of time for serving.

  • Serve with a cheese board, charcuterie board, or Mediterranean mezze platter.
  • Tossed into salads, like this antipasto pasta salad.
  • With grilled fish or roasted chicken.
  • As an appetizer with cocktails.

Note - Because the garlic is gently poached in olive oil it's safe to eat and has a mellow, softer flavor. Their main purpose is to safely infuse the oil and olives with flavor but they are delicious to eat with the marinated olives.

Cubed Greek feta drizzled with homemade hot honey is a wonderful companion to these marinated olives. That's what's pictured in the main photo. It's another easy appetizer for entertaining.

Storage

  • Store refrigerated for up to 2 weeks (must be refrigerated to be safe).
  • Olive oil will naturally firm up when chilled. Let sit at room temperature 20-30 minutes before serving to soften.

More Easy Appetizer Recipes

If You Make Marinated Olives

Please leave a comment and let me know how they came out. I really appreciate hearing from you and your comments help other readers. Thanks for supporting my site.

📖 Recipe

A jar of marinated olives with thyme sprigs, bread slices on a marble board.

Marinated Olives With Garlic and Herbs

Sally Cameron
A quick, flavorful olive appetizer with garlic, herbs, citrus, and peppers-perfect for parties and grazing boards, and they make a terrific hostess gift.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
cooling and marinating time 5 hours
Total Time 5 hours 10 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Servings 8 to 9 (Yield 3 cups)
Calories 147 kcal

Equipment

  • A very small pot, 1-quart
  • ¾ liter (26 ounce) lidded jar

Ingredients
  

  • ½ cup extra virgin olive oil
  • 6-8 large whole fresh garlic cloves
  • 1 ½ cups Castelvetrano olives
  • 1 cup Kalamata olives
  • 3 tablespoons sherry vinegar or white wine vinegar champagne vinegar option
  • ½ teaspoon dried oregano
  • 2-3 strips lemon zest
  • 1-2 tablespoon capers see note below
  • 2 sprigs fresh thyme
  • 1 pinch red pepper flakes optional

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Instructions
 

Poach the garlic cloves

  • Add olive oil to the smallest saucepan you have ( a 1-quart) and warm over low heat to 180-200°F. Add the garlic cloves. The oil may not completely cover the garlic, depending on your pan size, so gently swirl the pan or turn the cloves once or twice as they poach. Cook for 5 minutes, keeping the oil below a simmer. Remove from the heat and cool completely.

Finish the marinated olives

  • Add the olives, vinegar, oregano zest, capers, thyme and red pepper flakes to a jar. Pour the cool oil and garlic cloves over the top. Stir or shake gently to combine. Marinate for at least 4 hours, but ideally overnight, for the best flavor.
    Refrigerate and let come to room temperature before serving, about 30 minutes.

Notes

Storage: Keep olives submerged in their oil in an airtight jar and refrigerate for 10-14 days. The flavors continue to improve over time. For serving, let the olives stand at room temperature for 20-30 minutes so the oil loosens and aromatics bloom. The garlic is delicious to eat too!
For serving as a mezze platter, cocktail nibble, or snack nibbles when entertaining, you can replace any herb springs with fresh herbs so they look nice and not tired and they do wither as they sit in the oil.
Another olive option - For 3 cups of total olives, add ½ cup of Cerignola olives or oil-cured black olives. 
If you have extra garlic-infused oil after poaching the garlic (because you had to add more to come close to submerging the garlic), refrigerate it and use within 1 week for sautéing vegetables, brushing on bread, or whisking into dressing.

Nutrition

Calories: 147kcalCarbohydrates: 1gProtein: 0.3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 292mgPotassium: 17mgFiber: 1gSugar: 0.1gVitamin A: 86IUVitamin C: 1mgCalcium: 15mgIron: 0.3mg
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How to Cook Salmon in an Air Fryer

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How to cook salmon in an air fryer is simple: season the fillets, spray them lightly with avocado oil, and air fry until just cooked through and still moist in the center. It's one of the fastest and easiest ways to get tender salmon on the table, making it an ideal method for healthy weeknight dinners without turning on the oven.

A white platter of air fryer salmon fillets topped with a pineapple mango salsa.

I've cooked salmon many different ways, but the air fryer has become my go-to method because it's fast, reliable, and nearly foolproof. In just 6-8 minutes, it delivers moist, tender salmon for an easy dinner. Change the flavor with different sauces, dressings, salsas (like the pineapple mango salsa show in the photo), or fresh herb toppings, and it never gets boring.

Air Fryer Salmon Recipe Snapshot

  • Fast dinner - Ready in just 6-8 minutes.
  • Simple seasoning - Salt, pepper, garlic, onion, and smoked paprika.
  • Moist and tender - Quick cooking helps keep the salmon moist.
  • Flexible flavors - Pair with sauces, salsas, dressings, or herbs.
  • No oven needed - Ideal for hot days and busy weeknights.

Ingredients You'll Need

Four bright orange fresh salmon fillets with seasonings on a tray.
  • Salmon - Use fresh or fully thawed frozen fillets. Choose portions that are similar in thickness so they cook evenly. Center-cut fillets are especially good for air frying, while thinner tail pieces will cook more quickly. Skin-on or skinless both work, although I prefer to remove the skin.
  • Seasoning - A simple blend of salt, black pepper, granulated garlic, onion powder, and smoked paprika gives the salmon balanced flavor. You can also use your favorite dry rub, lemon pepper, or another seasoning blend that complements the sauce or salsa you plan to serve.
  • Avocado oil spray - A light spray helps the seasoning adhere and gives the salmon a moist, glossy finish.

Please see the recipe card for measurements, salt, and pepper.

Chef's Tip: Best Salmon for Air Frying
I prefer king salmon for its mild flavor, rich buttery texture, and higher fat content, which helps it stay moist in the air fryer. Sockeye is leaner, firmer, and more intensely flavored, while coho is milder with a moderate fat level and a more balanced texture. Any of them can work well; the thickness of the individual fillet matters most for timing, so begin checking thinner portions sooner, as they will cook more quickly. Although I prefer wild salmon, there are many excellent farmed options available today.

How to Cook Salmon in an Air Fryer

Pat the salmon thoroughly dry with paper towels before seasoning, especially if the surface feels oily or moist. This helps the seasoning adhere and promotes better browning.

Removing pin bones from raw salmon with pliers.
  1. Check for pin bones. Run your fingers over the fillet and remove any pin bones with fish tweezers before seasoning.
Skining salmon fillets and removing the blood line on a white cutting board.
  1. If desired, remove the skin and trim out the bloodline for milder flavor (optional).

Chef's Tip: Skin On or Off? Air fryer salmon works with skin-on or skinless fillets. I prefer the skin off and like to trim away the darker purplish-gray strip on the underside, called the bloodline. That area can have a stronger salmon flavor, so trimming it gives the fish a milder, cleaner taste. For step-by-step help, see my post on how to skin salmon, or ask your fishmonger to do it for you.

Seasoning salmon fillets on a white tray before air frying salmon.

3. Combine the seasonings and sprinkle evenly over both sides of the salmon.

Air fryer salmon fillets seasoned, and ready for air frying in the basket.

4. Pre-heat air fryer to 385°F. Spritz with avocado oil spray. Air fry salmon for 6-8 minutes depending on the thickness and your preferred doneness.

Air fryer salmon fillets finished and ready to serve.

5. The salmon is done when it reaches 140°F - 145°F and feels just firm to the touch.

An oval plate of bright orange salmon fillets for serving with pineapple salsa.

6. Serve with a sauce, salsa, or topping as preferred.

Salmon bowl on a bed of shredded lettuce greens with mango salsa and dijon dressing.

Serving Suggestions

Favorite toppings

If serving as a salmon bowl over salad greens, this creamy Dijon mustard vinaigrette works great as a dressing.

Favorite side dishes

Storage

Leftover cooked salmon is best eaten the following day, although it can be refrigerated for up to 2 days in an airtight container. Enjoy it cold over salad, or reheat it gently so it does not dry out.

Recipe FAQs

Can I use frozen salmon?

Yes, thaw it first for the best texture and even cooking. Thawing overnight in the refrigerator is the safest way to thaw.

Do I need to flip salmon in the air fryer?

No. Cook it presentation-side up and leave it alone.

How do I know when salmon is done?

Can I cook salmon with the skin on?

Yes. Place it skin-side down in the air fryer. The skin helps protect the fish as it cooks, then can be peeled off if preferred.

More Salmon Recipes

Looking for more easy and healthy ways to cook salmon? Here are more delicious salmon recipes to try. And be sure to try one of my go-to party and snack dips, this smoked salmon dip.

If You Make Air Fryer Salmon

Please leave me a comment and let me know how you served it! I love to hear from you and your comments help other readers too.

📖 Recipe

An oval plate of bright orange salmon fillets for serving with pineapple salsa.

Easy Air Fryer Salmon

Sally Cameron
Easy air fryer salmon cooks quickly with simple seasoning and a moist, tender center. A fast, healthy dinner for busy weeknights.
No ratings yet
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 244 kcal

Equipment

Ingredients
  

  • 1 ½ - 2 pounds salmon skinned and blood lined if preferred
  • ¾ teaspoon kosher salt
  • ½ teaspoon granulated garlic powder
  • ½ teaspoon smoked paprika or regular paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • avocado oil spray

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Instructions
 

Set up air fryer

  • Spray the air fryer basket lightly with avocado oil for easier release and cleanup. Preheat the air fryer to 385°F if your model has a preheat function; otherwise, set it to 385°F and proceed.

Season salmon

  • Combine the seasonings and sprinkle evenly over both sides of the salmon. You may not need all of the seasoning, depending on the size and shape of your fillets. Place in the basket with space between them. Spritz lightly with the avocado oil.

Air fry salmon

  • Air fry the salmon at 385°F for 6-8 minutes, depending on thickness and desired doneness. Check the internal temperature at the thickest part; thinner fillets may be ready closer to 6 minutes, while thicker portions may need the full 8. Final temp should be 140°F - 145°F.
    Serve right away with a squeeze of lemon or with a sauce, or topping of preference.

Notes

Leftover cooked salmon is best eaten the following day, although it can be refrigerated for up to 2 days in an airtight container. Enjoy it cold over salad, or reheat it gently so it does not dry out. I enjoy leftovers chilled or room temperature in a salmon bowl with salad greens and a Dijon mustard vinaigrette.
For sauce, and topping ideas check out the recipe index for that category. 

Nutrition

Calories: 244kcalCarbohydrates: 1gProtein: 34gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 511mgPotassium: 847mgFiber: 0.2gSugar: 0.04gVitamin A: 192IUVitamin C: 0.04mgCalcium: 23mgIron: 1mg
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Goat Cheese Crostini with Figs and Prosciutto

by 6 Comments

Goat cheese crostini are crisp toasted baguette slices spread with creamy goat cheese and finished with sweet or savory toppings. They're one of my go-to appetizers when friends come for dinner because they're easy to make and endlessly adaptable. Try the featured fresh fig, prosciutto, and hot honey version, roasted cherry tomatoes with basil, or one of the 12 seasonal topping ideas below to make them your own.

Goat cheese crostini with figs and prosciutto on a marble board with hot honey on the side.

Fresh figs make a beautiful seasonal topping, but you can use sliced dried figs or fig jam when fresh figs are unavailable. Once you know the simple goat cheese crostini method, mix and match the sweet and savory combinations below for parties, holidays, or an easy appetizer to take to friends.

Goat Cheese Crostini Recipe Snapshot

  • Easy and fast - Toast the baguette, spread with softened goat cheese, and add your toppings. Use either GF baguette or wheat baguette.
  • Endlessly versatile - Choose from sweet or savory combinations for every season and occasion.
  • Perfect for entertaining - Serve them at parties, holiday gatherings, wine nights, or take a platter to friends.
  • Make them your own - Try fresh figs, prosciutto, and hot honey or balsamic glaze, or try roasted tomatoes, pesto, blueberry compote, or check the chart below for more ideas.

Chef's tip on baguettes: Baguettes vary in size. If yours is long and narrow, slice it on a slight angle to create a larger surface for the toppings. If it is wider, cut it straight across into rounds. Either shape works well for goat cheese crostini. Cut a few extra slices because baguettes sometimes have large holes inside-or because someone may steal a few for snacks. If you cannot find a gluten-free baguette, use a 2-inch round cookie cutter to cut circles from slices of gluten-free bread, then brush and toast them the same way.

Ingredients You'll Need

Figs, baguette, olive oil, goat cheese and prosciutto to make crostini.

For the crostini

  • Baguette - Use a regular or gluten-free baguette sliced into ½-inch pieces.
  • Olive oil - A light brushing helps the crostini toast until crisp and golden.
  • Goat cheese - I buy a log and let it soften before spreading so it glides easily over the toasted bread. A tub of spreadable goat cheese works too. Buy plain so the flavors do not compete with your toppings.
  • Fresh figs - Choose ripe figs that are soft but not mushy. When fresh figs are unavailable, use sliced dried figs or fig jam.
  • Prosciutto - Adds a savory, salty contrast to the sweet figs.
  • Hot honey - Brings sweetness with a gentle kick. Regular honey also works, as does balsamic glaze.

Please see the recipe card for measurements.

Chef's Tip on buying and using fresh figs: Fresh figs are sweet and tender, with delicate skin and a light crunch from their tiny seeds. Because they are highly perishable, buy them the day you plan to serve them or no more than a day ahead, depending on ripeness. When fresh figs are unavailable, sliced dried figs or fig jam make excellent year-round alternatives. Learn more about the different varieties of figs.

Fresh figs have a short season, so make the most of them while they're available. They're also delicious in my Fig Salad with Balsamic Vinaigrette.

How to Make Goat Cheese Crostini

Sliced baguette on a white cutting board with a serrated knife.
  1. Slice the baguette on a diagonal into ½" wide pieces. 12 crostini serve 4-6 people.
Baguette slices brushed with olive oil with a pastry brush.
  1. Brush slices lightly with olive oil and place on a parchment lined baking sheet. Preheat oven to 350°F.
Golden baked crostini on a parchment covered baking sheet.
  1. Bake about 8 minutes until golden. Let the crostini cool. They crisp as they cool, then spread with the softened goat cheese.
Slicing prosciutto pieces in half to make goat cheese crostini.
  1. If you are making the fig variation, slice the prosciutto in half lengthwise and fold the pieces to fit on the goat cheese covered crostini, and add a quartered fig to each piece.

Don't like goat cheese? Try using whipped ricotta cheese instead.

Chef's Make-Ahead Tip: Bake the crostini ahead, cool them completely, and store them in an airtight container or zip-style bag at room temperature. Spread with goat cheese and add the toppings shortly before serving so the crostini stay crisp.

Two goat cheese crostini with figs and prosciutto on a small plate with platter beside.

Seasonal Goat Cheese Crostini Topping Ideas

SeasonTopping Ideas
SpringStrawberries, balsamic & basil • Sweet pea puree & mint • Creamy artichoke spread • Apricot preserves, pistachios & thyme
SummerRoasted tomatoes & basil • Pesto • Peaches, prosciutto & hot honey • Blueberry compote & pistachios • Classic bruschetta
FallFresh figs, prosciutto & hot honey • Fig jam & walnuts • Apple, walnuts & maple • Mushrooms & thyme • Caramelized onions
WinterPear, walnuts & honey • Cranberry-orange sauce • Pomegranate & pistachios • Duxelles • Fig jam & bacon crumbles

Serving Suggestions

Serve goat cheese crostini at room temperature on a platter, and add hot honey or balsamic glaze just before serving. They're perfect for cocktail parties, holiday gatherings, wine nights, or as an easy appetizer to take to friends (assemble there).

Plan on about two crostini per person when serving several appetizers. If they're the main pre-dinner nibble, allow three per person. The recipe is easy to scale up for a larger gathering.

Recipe FAQs

Can I make goat cheese crostini ahead of time?

Toast the crostini ahead and store them at room temperature in an airtight container. Add the goat cheese and toppings shortly before serving so they stay crisp.

What can I use instead of fresh figs?

Use thinly sliced dried figs or fig jam. Both work well with prosciutto, hot honey, balsamic glaze, or toasted nuts. Or try, blueberry compote, pesto, roasted tomatoes, sautted mushrooms, there are many options. Check out the chart above.

Can I use regular bread instead of a baguette?

Yes. Cut small rounds from sturdy bread slices, brush lightly with olive oil, and toast them as you would baguette slices.

More Appetizer Recipes

No matter the season or occasion. there are appetizers for all your entertaining needs. Here are a few ideas, and check out more ideas on the appetizer recipes page index.

If You Make Goat Cheese Crostini

Please drop me a comment and let me know how you served them. I love hearing from you and your comments help other readers too.

📖 Recipe

Goat cheese crostini with figs and prosciutto drizzled with honey.

Goat Cheese Crostini with Figs and Prosciutto

Sally Cameron
This recipe is easily assembled as guests arrive. Bake crostini up to an hour ahead and place on a platter. Allow the goat cheese to warm up for easier spreading. Balsamic syrup can be homemade or purchased. If you can't find gluten-free baguette, use GF bread, trim crusts, and cut into rounds with a 2" cookie cutter.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine American
Servings 6 2 per person
Calories 276 kcal

Equipment

Ingredients
  

Crostini

  • 12 slices baguette
  • 2 tablespoons olive oil

Crostini Toppings

  • 4-5 ounces plain goat cheese, softened to room temperature or use a tub of spreadable goat cheese
  • 3 ounces thinly sliced Prosciutto 6 slices, sliced in half lengthwise
  • 3-4 fresh figs washed, stem cut off and quartered
  • 2 tablespoons hot honey or balsamic glaze or good balsamic vinegar

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Instructions
 

Slice Crostini

  • Pre-heat oven to 350°F. With a serrated knife, slice the baguette into ½" wide pieces on the diagonal. Place slices on a rimmed baking sheet covered with parchment or aluminum foil.
    Note - If you are making cfostini from gluten-free bread, cut them now.

Prep

  • Slice Prosciutto lengthwise into into halves. fold or ribbon each piece to fit onto a crostini.

Bake Crostini

  • Lightly brush the baguette slices with olive oil. Bake for 6-8 minutes, until lightly golden. The crostini will not feel fully crisp when they first come out of the oven, but they will crisp as they cool.
    To make them ahead, cool completely and store in an airtight container or zip-style bag at room temperature until ready to assemble.
  • Assemble Crostini
  • Spread each crostini with softened goat cheese. Top with a folded ribbon of prosciutto and one fig quarter.
    Just before serving, drizzle with hot honey, balsamic glaze, or a small amount of good-quality balsamic vinegar.

Notes

For more ideas on how to top goat cheese crostini, please see the chart of seasonal ideas in the post. 
If fresh figs are out of season, used dried figs or fig jam. 

Nutrition

Serving: 2piecesCalories: 276kcalCarbohydrates: 27gProtein: 9gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 18mgSodium: 368mgPotassium: 136mgFiber: 1gSugar: 12gVitamin A: 236IUVitamin C: 1mgCalcium: 71mgIron: 2mg
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Zucchini Casserole with Parmesan Crust

by 9 Comments

This zucchini casserole is an easy summer side dish ready in about 30 minutes. Fresh zucchini is sautéed with garlic and shallots, then finished briefly under the broiler with a crisp Parmesan breadcrumb topping. Parsley and thyme keep the flavors light and aromatic, without the heavy cream or layers of gooey cheese found in many squash casseroles. The result is tender-crisp zucchini that stays firm rather than turning soft or mushy.

Zucchini casserole with crusty top of breadcrumbs and parmesan cheese and large serving spoon.

When gardens and markets are overflowing with summer squash, this zucchini casserole is a fresh, flavorful way to enjoy it. I trim away the soft, seedy centers for a firmer texture, briefly sauté the zucchini with garlic and shallots, then spread it in a shallow baking dish to maximize the crisp topping and help the zucchini stay tender-crisp.

Zucchini Casserole Recipe Snapshot

  • Summer side dish - Fresh, light, and perfect for peak-season zucchini.
  • Ready in 30 minutes - Quick stovetop cooking with a brief broil to finish.
  • Tender-crisp zucchini - Stays firm instead of turning soft or mushy.
  • Crunchy Parmesan topping - A shallow dish creates more golden crust in every serving.
  • Light and herby - Garlic, shallots, parsley, and thyme add plenty of flavor without cream or heavy layers of cheese.

Here's another easy summer casserole, my zucchini tomato casserole with herbs with south-of-France flair.

Ingredients You'll Need

Ingredients for a zucchini casserole with parmesan cheese, breadcrumbs, garlic, and herbs.
  • Olive oil - My go-to for sautéing the vegetables and crisping the breadcrumb topping. Avocado oil or another neutral, heat-safe oil also works.
  • Zucchini - Green zucchini is classic, but a combination of green zucchini and yellow summer squash adds beautiful color.
  • Shallot - A small member of the onion family with a delicate sweetness. Yellow onion works too.
  • Garlic - Fresh garlic cloves provide the best flavor.
  • Fresh herbs - Parsley and thyme add fresh, aromatic flavor to the casserole.
  • Breadcrumbs - Use regular breadcrumbs for a fine, even crust, panko for a lighter crunch, or coarsely ground homemade breadcrumbs for a more rustic topping. Use gluten-free breadcrumbs if needed.
  • Parmesan cheese - Adds salty, nutty flavor and helps create the crisp, golden topping.

Please see the recipe card for measurements, salt, and pepper.

Chef's Tip: Trim the Seedy Centers. Most zucchini have a pale, spongy center. Quarter the zucchini lengthwise and trim it away before chopping. Removing that soft center gives the casserole firmer, meatier pieces that hold their shape and are less likely to turn soft or watery.

Substitutions and Variations

  • Thyme - If fresh thyme is unavailable, use 1 teaspoon dried thyme in place of 1 tablespoon fresh.
  • Parmesan - Pecorino Romano or Piave are good substitutes and will give the topping a slightly sharper, saltier flavor.

Chef's Tip: Use a 1-quart shallow gratin or casserole dish rather than a deep baking dish. Spreading the zucchini into a thinner layer allows moisture to evaporate instead of getting trapped, helping the zucchini stay more tender-crisp while giving you more surface area for a golden, crunchy breadcrumb topping.

How to Make Zucchini Casserole

The zucchini is sautéed just until crisp-tender, then finished briefly under the broiler instead of baked for a long time. This keeps it from becoming soft, watery, or mushy while still giving the Parmesan breadcrumb topping time to turn golden and crisp.

Trimming zucchini of seedy centers on a white cutting board.
  1. Quarter zucchini lengthwise and slice out the seedy centers with a sharp knife.
Chopped zucchini in a glass bowl ready for cooking.

2. Next, slice the zucchini into about ½" size pieces on the diagonal.

Olive oil heating in a stainless steel pan on teh stovetop.

3. Heat the oil over medium high in a 12" frying pan.

Sliced zucchini pouring into a pan with olive oil for sautéing.

4. Add the zucchini to the pan and sauté, stirring occasionally, until the edges start to brown but the pieces are still crisp-tender, 5-6 minutes.

Sauted zucchini on a plate waiting for the next step.

5. Remove the zucchini to a plate and hold near the stovetop.

Sautéing shallot, garlic and herbs in a stainless fry pan.

6. Saute the shallot until soft, add garlic and cook another 30 seconds, add the herbs and stir. If pan is dry add a few drops of olive oil.

Browned zucchini after sauteing tossed with herbs.

7. Add the zucchini back into the pan and turn to coat with the shallot mixture.

Zucchini pouring into an oval baking dish for a zucchini casserole.

8. Pour into a 1 quart shallow baking dish.

Breadcrumb topping with parmesan cheese and olive oil in a small bowl.

9. Mix the breadcrumbs, parmesan cheese, and olive oil.

Zucchini casserole with breadcrumb and parmesan topping ready to broil.

10. Spread the crumb mix evenly over the top of the zucchini. Pre-heat the broiler with the rack in the center of the oven or the second level down. Broil 1-2 minutes until golden, depending on the level. Watch carefully-it can go from golden to over-browned in less than a minute. Don't walk away.

Zucchini casserole topped with browned curst of breadcrumbs and parmesan, with silver spoon.

Serving Suggestions

This zucchini casserole pairs well with almost any summer meal. Serve it alongside grilled chicken, grilled flank steak, smoked pork tenderloin, salmon, shrimp, or your favorite barbecue recipes. It also makes a delicious side for burgers, grilled sausages, or a simple rotisserie chicken.

For a lighter, vegetarian meal, pair it with cooked grains such as quinoa or farro, or enjoy it with crusty bread and a simple salad.

Recipe FAQs

Can I make a zucchini casserole without eggs?

Yes. This zucchini casserole uses no eggs or creamy binder. The zucchini is briefly sautéed with shallot, garlic, and herbs, then topped with Parmesan breadcrumbs and quickly broiled until golden and crisp. It is much lighter than the creamy-style recipes with eggs, cream, or a lot of cheese.

Can I make zucchini casserole ahead of time?

Yes, but for the best texture, prepare the zucchini and topping separately, then assemble and broil just before serving. This keeps the breadcrumb topping crisp and the zucchini from becoming too soft.

Can I use yellow summer squash instead of zucchini?

Absolutely. Yellow summer squash works well on its own or combined with zucchini for extra color. Cook it the same way, just until tender-crisp.

Do I need to remove the seedy center?

Not always, but I recommend it for medium to large zucchini. Trimming away the pale, spongy center helps the zucchini hold its shape and keeps the casserole from becoming watery or too soft.

More Summertime Side Dish Recipes

Looking for more super summer side dish recipes? Try these or take a look at this link for more summertime recipe ideas.

⭐️Did You Make This?

If you make this zucchini casserole, lpease drop me a comment an dlet me know who you enjoyed it. Your comments help other readers, and I love hearing from you.

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Zucchini casserole topped with browned curst of breadcrumbs and parmesan, with silver spoon.

Zucchini Casserole with Parmesan Crust

Sally Cameron
This quick casserole, also know as a gratin, doesn't smother the zucchini in heavy cheese or cream. It uses shallot, garlic and herbs for fresh, light flavor with an easy, crunchy topping sure to make even non-vegetable lovers take notice. I use a 2 quart shallow 8″ x 12″  oval baking dish but use whatever shape you have. The key is shallow so everyone gets a good serving of the crunchy topping. Be sure your dish is broiler-safe.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 145 kcal

Equipment

  • 1 quart shallow baking dish, broiler safe

Ingredients
  

  • 2 tablespoons olive oil divided use
  • 2 pounds zucchini about 4 medium, 8 ounces each
  • 1 large shallot finely chopped
  • 2 large garlic cloves finely chopped
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon freshly chopped thyme leaves or 1 teaspoon dried
  • ⅓ cup grated Parmesan cheese or Pecorino Romano or Piave for the Parmesan cheese.
  • ⅓ cup toasted breadcrumbs, gluten-free or wheat see notes below
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

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Instructions
 

Set up the Broiler

  • Position an oven rack in the middle of the oven. Preheat the broiler. Lightly oil a shallow 1-quart broiler-safe baking dish with olive oil or spray it with avocado oil.

Make the topping

  • Combine the breadcrumbs, Parmesan cheese, and 1 tablespoon of olive oil in a small bowl. Stir until the crumbs are evenly coated and set aside.

Trim Zucchini

  • Trim the ends from the zucchini, then cut each one into quarters lengthwise. Lay the quarters flat and, holding your knife parallel to the cutting board, trim away the seedy, spongy center. Cut the zucchini into bite-sized pieces.
    Removing the soft center helps the zucchini stay firmer and prevents the casserole from becoming soggy.

Cook Zucchini and Shallots

  • Heat the remaining 1 tablespoon of olive oil in a large 12-inch sauté pan over medium-high heat. Add the zucchini and cook, stirring and turning frequently, until just beginning to soften and lightly brown around the edges, 5-6 minutes. Do not cook it until completely tender.
    Transfer the zucchini to a plate so it does not continue cooking while you prepare the shallot and garlic.

Cook the Shallot and garlic

  • Reduce the heat to medium low. Add the shallot to the same pan and cook for 2-3 minutes, until softened. Add the garlic and cook for 30 seconds, stirring, until fragrant. If the pan is dry add a few extra drops of oil.
    Stir in the fresh thyme, parsley, salt, and black pepper. Return the zucchini to the pan and toss briefly to combine and coat it with the shallot, garlic, and herbs.

Broil the Casserole

  • Transfer the zucchini mixture to the prepared baking dish and spread it into an even layer. Sprinkle the Parmesan breadcrumb mixture evenly over the top.
    Broil until the topping is golden brown and crisp. Watch closely, as breadcrumb toppings can brown quickly under the broiler, even in a minute or 2. Don't walk away from the broiler. Cool a bit and serve warm.

Notes

Breadcrumbs
Use regular breadcrumbs for a fine, even topping or panko for a lighter, crunchier texture. Coarsely ground homemade breadcrumbs also work well and create a more rustic, extra-crunchy topping. It is what I used in the photos.
 

Nutrition

Calories: 145kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 312mgPotassium: 658mgFiber: 3gSugar: 6gVitamin A: 778IUVitamin C: 47mgCalcium: 126mgIron: 1mg
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Spinach Pesto

by 1 Comment

Spinach pesto is a fresh, easy sauce made with baby spinach, a little basil, walnuts, Parmesan, garlic, lemon, and olive oil. It comes together in minutes and has the bright, savory flavor of classic pesto with a milder taste and an extra boost of greens. Toss it with hot pasta, spread it on sandwiches, spoon it over chicken, fish, or vegetables, or freeze it for quick meals later.

A vivid green bowl of creamy spinach pesto sprinkled with parmesan, lemon half behind.

I first made this spinach pesto to use up an extra container of spinach along with the basil growing abundantly in my garden. A little basil gives the pesto its familiar flavor, while the spinach keeps it mild, fresh, and a vibrant green. You can also add a few mint leaves for an extra burst of freshness, especially if you plan to serve it with lamb, chicken, vegetables, or a grain salad.

Spinach Pesto Recipe Snapshot

  • Quick and easy - Blend everything together in a food processor in about 10 minutes.
  • Fresh and flavorful - Spinach, basil, lemon, garlic, Parmesan, and walnuts create a bright, savory pesto.
  • Versatile - Use it with pasta, chicken, fish, sandwiches, grilled meats, pizza, grain bowls, or roasted vegetables.
  • Freezer-friendly - Make a batch ahead and freeze it in small portions for easy meals.
  • A smart way to use spinach - Turn an extra container of spinach into a fresh, versatile sauce instead of letting it languish in the refrigerator.

Ingredients You'll Need

Ingredients for a spinach pesto in prep bowls on a counter.
  • Spinach - Baby spinach makes up the bulk of the pesto and gives it a fresh, mild flavor. Be sure it is washed and dried well before blending.
  • Basil - A smaller amount of basil gives the pesto its familiar aroma and classic pesto flavor without overpowering the spinach.
  • Walnuts - Raw walnuts have a rich, earthy, and slightly bitter flavor that complements the spinach well.
  • Parmesan - Finely grated Parmesan adds saltiness, savory depth, and body.
  • Lemon - Fresh lemon juice brightens the flavor and balances the richness.
  • Olive oil - Use a good extra-virgin olive oil for richness and a smooth texture.
  • Garlic - For a punch of flavor and savory depth. If you're sensitive, you can skip it, it still tastes great.

Substitutions and Variations

  • Nuts - Substitute almonds, pecans, cashews, pistachios, or pine nuts for the walnuts.
  • Toast the walnuts - Toast the walnuts for a deeper, nuttier flavor, then let them cool before blending.
  • Cheese - Substitute Pecorino Romano or Grana Padano for some or all of the Parmesan.
  • Nut-free - Replace the walnuts with toasted sunflower seeds or pumpkin seeds.
  • Herbs - Substitute flat-leaf parsley for some or all of the basil for a milder flavor, or add a few mint leaves for extra freshness. Use mint sparingly; it can be strong.
  • Dairy-free - Omit the Parmesan and add nutritional yeast to taste for savory, cheesy flavor.
  • More lemon - Add finely grated lemon zest for brighter citrus flavor without thinning the pesto.

Chef's Tip: No Blanching Needed. Basil pesto can darken quickly because the cut leaves oxidize. Blanching basil briefly in boiling water, then shocking in ice water and drying thoroughly, is one way to help preserve its vibrant green color. Spinach is naturally more color-stable, so this spinach pesto stays beautifully green without that extra step. Simply use fresh, dry leaves and blend. The pesto stays vibrant with little to no browning.

How to Make Spinach Pesto

Spinach and basil leaves, walnuts, parmesan, garlic, and lemon juice in a food processor workbowl to make pesto.
  1. Add the spinach, basil, parmesan, oil, walnuts, garlic, 2 tablespoons of lemon juice, and salt to the workbowl.
A vivid green spinach pesto pureed in a food processor, ready to serve.
  1. Puree until smooth and creamy. Taste and adjust flavor with a bit more lemon juice or salt.
A bowl of baby gold potatoes tossed with spinach pesto ready to serve.

Serving Suggestions

Spinach pesto is an easy way to add fresh flavor to pasta, seafood, chicken, vegetables, and more.

  • Pasta - Toss with hot pasta, adding a little pasta water as needed to loosen the pesto and help it coat the pasta.
  • Fish and seafood - Spoon over air fryer salmon, grilled fish, shrimp, or scallops.
  • Chicken - Serve with grilled, roasted, or air fryer chicken.
  • Vegetables - Spoon over roasted or grilled vegetables, or toss with roast potatoes.
  • Sandwiches and wraps - Use as a spread for sandwiches, wraps, panini, or grilled cheese.
  • Eggs - Add a spoonful to scrambled eggs, omelets, or frittatas.
  • Appetizers - Spread on crostini with goat cheese or whipped ricotta, or serve with crackers and fresh vegetables.
  • Bowls - Add to grain bowls, quinoa bowls, or roasted vegetable bowls.

Chef's Tip: One of my favorite quick snacks and dips is blending low-fat cottage cheese (¾ cup) with a couple tablespoons of spinach pesto and a squeeze of fresh lemon juice. It's creamy, high in protein, and delicious with fresh vegetables, crackers, or as a sandwich spread.

Recipe FAQs

Can I use frozen spinach to make pesto?

In short, no. Fresh baby spinach is best because it gives the pesto a brighter flavor, smoother texture, and more vibrant green color. Frozen spinach contains much more water and can make the pesto loose or watery, even when well drained.

Can spinach pesto be frozen?

Yes. Freeze spinach pesto in small airtight containers, silicone freezer trays, or ice cube trays so you can thaw only what you need. For the best flavor and texture, use it within about 3 months.

Does spinach pesto turn brown?

Spinach pesto stays naturally bright green much better than traditional basil pesto. There is no need to blanch the spinach first. For the best color and texture, use fresh, dry leaves and store the pesto in an airtight container in the refrigerator.

More Recipes With Spinach

If You Make Spinach Pesto

Please drop me a comment and let me know how you served it! I love hearing from you, and your comments help other readers too. Thanks for supporting my site. Your comments are important.

📖 Recipe

A glass jar of bright grren spinach pesto with basil, lemon, parmesan , and walnuts, ready to enjoy.

Spinach Pesto

Sally Cameron
Bright creamy, creamy, and so versatile, make spinach pesto in a minute! Toss with pasta, potatoes, spread in a wrap or sandwich, use as a dip, dollop on salmon and fish, serve with grilled shrimp.
5 from 1 vote
Print Recipe Pin Recipe
Course condiment, Sauce
Servings 12 2 T/Yield 1 ½ cups
Calories 142 kcal

Equipment

Ingredients
  

  • 5 ounces baby spinach leaves removed of heavy stems
  • ½ cup basil leaves
  • ½ cup extra virgin olive oil
  • ⅔ cup chopped walnuts
  • ½ cup finely grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 large garlic clove finely zested or microplaned
  • ⅛-1/4 teaspoon salt

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Instructions
 

  • Add everything to the food processor and puree until smooth. Start with 2 tablespoons of the lemon juice and add the third if desired. Taste and adjustment salt or anything else.

Notes

If the pesto is to thick, add a little water or lemon juice. If it's too thick, try a few more nuts, cheese, or herbs. 

Nutrition

Serving: 2tablespoonsCalories: 142kcalCarbohydrates: 2gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 3mgSodium: 101mgPotassium: 105mgFiber: 1gSugar: 0.3gVitamin A: 1194IUVitamin C: 5mgCalcium: 70mgIron: 1mg
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How to Make Gluten-Free Croutons

by 1 Comment

Crunchy, garlicky, and the perfect addition to salads, soups, and more, gluten-free croutons are hard to stop eating! So easy to make just cube gluten-free bread, toss with my butter-oil-garlic mixture, and bake until crisp. They beat anything from the store hands down. Make them ahead and keep a batch in the pantry. Don't be surprised if they disappear. Dairy-free option too.

A tall glass jar of golden brown homemade croutons with some on the table.

Once you taste these homemade gluten-free croutons and see how easy they are to make you will skip store-bought croutons. Beware though, they are absolutely addictive! Not devouring these tasty croutons when they come out of the oven is the trick. Seriously, I had a friend eat much of this batch for shooting and had to make more. Skip the store bought and make your own croutons.

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Why You'll Like This Recipe

  • Gluten-free croutons are super easy to make with simple ingredients.
  • Dairy-free, vegan option.
  • Usable for garnishes in many ways.

Recipe Ingredients

Ingredients to make homemade croutons, bread, olive oil, butter, salt, and garlic powder.
  • Bread: I prefer Canyon Bakehouse gluten-free bread. I use their Heritage Style Honey White bread as it's a larger loaf of bread (24-ounces) with larger slices. If you use other bread, just be sure you have 24 ounces. At the grocery store look in the freezer section.
  • Butter: I only buy unsalted butter, (sweet butter) so I control the salt. Once you get used to unsalted butter you won't believe how salty regular butter tastes.
  • Oil: Extra virgin olive oil adds nice flavor, and the combination with butter makes for extra flavorful croutons.
  • Garlic: Use garlic powder or granulated garlic.

For measurements, salt and black pepper, please see the recipe card.

Here's another terrific recipe I make using this bread, my traditional gluten-free Thanksgiving stuffing. You'd never know it's gluten-free.

Chef's tip on bread: While I use fresh bread, you can use stale bread if you want to or have bread to use up. You'll need to reduce baking time. When buying bread, look for larger slices as many brands have small slices. Crusts off or on? Crusts provide nice texture and a rustic feel, plus there is no waste. If you want to trim the crusts, please do. I've made them both ways.

Substitutions and Variations

Want to get creative? Try these options:

  • For plain croutons, skip the garlic, or add a little onion powder.
  • For dairy-free croutons or vegan croutons, use plant butter and bread with no dairy (like milk powder).
  • Spice them up! Add a little smoked paprika, chili powder, or cumin to the oil-butter mixture before tossing with the bread cubes. Turmeric adds more golden color.
  • If you like Hawaiian Sweet bread, use this gluten-free bread.
  • Add herbs! Either dried, like Italian seasoning, or fresh herbs, like finely chopped thyme. Add to the butter-oil mixture when tossing the bread cubes.
  • Toss with finely grated Parmesan cheese before baking for cheesy croutons.

Great croutons are a must for Caesar Salads and even better with homemade Caesar dressing.

How to Make Gluten-Free Croutons

Melted butter, olive oil, and garlic in a small glass bowl.
Step 1: Melt together the butter, oil, and garlic in the microwave.
Plain cubes of bread with crusts in a glass bowl for making croutons.
Step 2: Cut bread slices into ¾-inch to 1- inch cubes, using the crusts. Skip the heels.
Bread cubes tossed with butter and olive oil in a glass bowl.
Step 3: Toss the bread cubes with the butter-oil blend in a large bowl until you have well coated bread cubes.
Golden baked bread croutons on a baking sheet with parchment.
Step 4: Scatter bread cubes on a parchment paper lined baking sheet in a single layer. Sprinkle with salt now if using.
Golden brown baked croutons on a baking sheet with parchment.
Step 5: Bake croutons for approximately 30 minutes. Timing depends on your oven, the type of bread you are using, and how crisp you like your croutons. Eat one to test. They will crisp a little more upon fully cooling.

Chef's tip: For crispier croutons, bake them a few minutes longer. You can also reduce the oven temperature and bake them a little longer, which dries the croutons more. If after baking and cooling you want them crisper, pop them back into the oven for a few additional minutes until you get a satisfying crunch.

Serving Suggestions

Use croutons to garnish your favorite soups and to give simple salads a little oomph. Crush gluten-free croutons a bit and scatter over vegetable dishes, especially simply blanched green beans. They add great texture, flavor, and visual interest. And for tomato soup? Gluten-free croutons are a must!

If somehow the croutons got soft in storage and you want them crisped up, pop them into a 300°F oven on a baking tray for a few minutes.

Check out this recipe to make gluten free breadcrumbs.

A bowl of golden baked croutons in a glass bowl on a counter.

Storage

Before storing gluten-free croutons, be sure they are fully cooled and crisp. Leftover croutons last approximately 2 weeks in a cool pantry in an airtight container, if they are well baked, crisp, and the moisture is out of them. Otherwise they risk developing mold. If you see any signs of spoilage, toss them and make a new batch. Mine never seem to last that long (we eat them!).

While some recipes say you can freeze them and re-crisp in the oven, I've never tried this. This is such an easy recipe, fresh croutons are always better than frozen.

Recipe FAQs

Should I remove the crusts before making croutons?

It's personal preference as to whether you trim the crusts. Crusts add a nice rustic texture, plus more crunch and color. If you prefer trimmed crusts, go ahead and trim. It's up to you. It's also up to you how large of bread cubes you cut. Larger croutons require a little longer baking. This is true for regular croutons and gluten free croutons as well.

Do gluten-free croutons taste the same as regular ones?

The way I make them, yes, gluten-free crotons taste juts as good as croutons made with wheat bread. The trick is in the butter-olive oil blend I make for baking croutons. It gives amazing flavor and you'd never know they are gluten-free.

What oil should I use for croutons?

I prefer the flavor of olive oil, then mix it with unsalted butter for great flavor. You can also use avocado oil or a healthy neutral oil. Skip vegetable oil, canola oil, seed oils, and industrially produced oils in general for healthier croutons.

Recipes for Using Gluten-free Croutons

If you can't think of ways to use croutons, try them on these recipes.

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If you make gluten-free croutons, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you, and I'll respond to each comment.

📖 Recipe

A bowl of golden baked croutons in a glass bowl on a counter.

Gluten-free Croutons

Sally Cameron
Golden, crunchy, crispy, garlicky, no one will know these croutons are gluten-free. Yield is 13 ounces of baked croutons. Recipe can be halved for a smaller batch.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Salad, Snack
Cuisine American
Servings 10 to 12 servings
Calories 294 kcal

Equipment

Ingredients
  

  • 24 ounces gluten free bread loaf See note below on the bread I use
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 teaspoon granulated garlic or garlic powder
  • ¼ teaspoon sea salt optional
  • ⅛ teaspoon black pepper optional

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Instructions
 

  • Pre-heat the oven to 350°F and line a baking sheet with parchment.
  • Slice the bread into ¾-inch to 1-inch cubes, using the crusts (or removing them first). Using the crusts makes more croutons and adds rustic charm. Add the bread cubes to a large bowl.
  • Melt the butter, oil, and garlic together in the microwave, then add to the bread cubes and toss well with your hands or large spoons. Spread the bread cubes in a single layer on the baking sheet. Sprinkle with salt if using. Bake croutons until crisp, about 30 minutes. Eat one to feel the crunch and see if they are baked enough for you. Croutons will dry a little more upon cooling.
    Leave the tray on the counter to cool and dry, then package in an airtight container. Croutons last approximately 2 weeks in a cool dry place like your pantry.

Notes

I use Canyon Bakehouse Heritage Style Honey White bread. Find it in the freezer section in many grocery stores. 
Bread note: I use most of this loaf of bread, skipping the heels and allowing extra pieces for possible holes in the middle. I used 11-12 slices in total.  You can easily cut this recipe in half. 
There are lots of substitutions and variations, please see the post.

Nutrition

Serving: 0.33cupCalories: 294kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 24mgSodium: 340mgPotassium: 5mgFiber: 2gSugar: 6gVitamin A: 289IUVitamin C: 0.004mgCalcium: 93mgIron: 0.4mg
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Cottage Cheese Alfredo Sauce

by 3 Comments

Cottage cheese Alfredo sauce is a rich, velvety pasta sauce made with cottage cheese and Parmesan. It has the creamy texture and big, cheesy flavor of a decadent Alfredo, yet it is lighter than traditional Alfredo, naturally high in protein, and ready in just 15-20 minutes. It's an easy way to enjoy a creamy pasta dinner with a better nutritional profile. Toss it with hot pasta, or add chicken, shrimp, salmon, or vegetables.

Bowls of fettuccine tossed with creamy cottage cheese alfredo sauce sprinkled with pepper and parsley.

I first threw this sauce together for a quick dinner several years ago, and every time I make it, I am still amazed by how ridiculously easy and delicious it is. Cottage cheese has long been a staple in my kitchen because it is versatile, satisfying, and naturally high in protein. Here, it becomes a rich, velvety sauce with big Parmesan flavor and all the comfort of traditional Alfredo, but with far less fat and much more protein.

Cottage Cheese Alfredo Sauce Recipe Snapshot

  • Ready in 15-20 minutes - A fast, easy sauce for busy weeknights.
  • High protein - Each serving has about 17 grams of protein before adding chicken, shrimp, salmon, or another protein.
  • Creamy without cream - Blended cottage cheese creates a rich, silky-smooth sauce.
  • Simple ingredients - Made with cottage cheese, Parmesan, milk, garlic, butter, and a few pantry staples.
  • Versatile - Toss it with any shape of pasta, or spoon it over chicken, shrimp, salmon, or vegetables.

Ingredients You'll Need

Ingredients for cottage cheese alfredo sauce in prep bowls on a marble counter.
  • Milk: Whole milk makes the creamiest Alfredo sauce, although low-fat milk works too.
  • Cottage cheese: Use full-fat for the best flavor and texture. Some brands are looser and wetter, while others are firmer and drier.
  • Parmesan cheese: Finely grated Parmesan adds rich, savory flavor and melts smoothly into the warm sauce.
  • Garlic: One fresh garlic clove adds a welcome punch of flavor.
  • Nutmeg: Just a pinch or two enhances the sauce and is classic in Alfredo.
  • Parsley: Finely chopped fresh parsley adds a little color and freshness, optional.
  • Cornstarch: A small amount helps thicken and emulsify the sauce so it stays smooth and cohesive.

Please see the recipe card for measurements, salt and pepper.

Substitutions and Variations

  • Try another hard Italian cheese: Substitute Asiago, Pecorino Romano, or Grana Padano for some or all of the Parmesan. Each gives the sauce a slightly different flavor.
  • Add vegetables: Stir in peas, broccoli, asparagus, spinach, or sautéed mushrooms.
  • Add herbs: Finish with parsley, basil, chives, or thyme.
  • Add protein: Toss with chicken, shrimp, salmon, or turkey for a heartier meal.

Chef's Tip: Build it like a cheese sauce. Most cottage cheese Alfredo recipes blend everything together at once. I blend the cottage cheese and milk first, then warm the mixture gently and stir in the Parmesan on the stovetop. Adding the Parmesan separately allows it to melt gradually, creating a smoother, more cohesive sauce with better control over the final texture.

How to Make Cottage Cheese Alfredo Sauce

Pureeing cottage cheese and milk in a blender until smooth.
  1. Puree the milk and cottage cheese in a blender until very smooth.
Cooking garlic in melted butter in a white pot.
  1. Melt butter in a heavy 3 quart pot over medium low heat, then add garlic and saute until soft, 30 seconds.
Pouring pureed cottage cheese and milk into a pan to make an alfredo sauce.
  1. Pour in the pureed cottage cheese and milk. Stir until smooth.
A bowl of grated parmesan cheese pouring into a pot for a cheese sauce.
  1. Add the parmesan cheese and cook over low heat until melted in, stirring. Low heat prevents the sauce from getting grainy.
Thickened cottage cheese alfredo sauce coating the back of a spoon.
  1. Add the cornstarch to the water in a small bowl and pour into the sauce. Cook 1-2 minutes until thickened. Sauce should coat the back of a spoon.
Black pepper on top of a cheese sauce to season.
  1. Season with black pepper and nutmeg. Sauce is ready to serve. If it gets too thick, add a bit more milk to thin.
A bowl of fettuccine alfredo made with cottage cheese and parmesan, with parsley.

Chef's tip: Adjust the consistency. Cottage cheese varies by brand; some are looser and wetter, while others are firmer and drier. Start with ½ cup of milk, then add the final tablespoon as needed. If the sauce becomes very thick as the Parmesan melts, keep whisking and add a little more milk until it is smooth and velvety, and the consistency you want.

Serving Suggestions

Toss cottage cheese Alfredo sauce with any shape of hot pasta, from fettuccine and linguine to penne, rigatoni, or gluten-free pasta. Add chicken, shrimp, salmon, or vegetables for a complete meal.

It is also delicious spooned over steamed broccoli, roasted asparagus, cauliflower, baked potatoes, or spaghetti squash.

Storage & leftovers

Store cottage cheese Alfredo sauce in an airtight container in the refrigerator for up to 3 days. For the best texture, store the sauce separately from the pasta.

Reheat gently in a small saucepan over low heat, whisking in a splash of milk as needed. Do not let the sauce boil, or it will separate (break). Reheat gently in a small saucepan over low heat, whisking in a splash of milk as needed. You can also microwave the sauce at 70% power in 30-second intervals, stirring between each, until hot. Do not let it boil.

Recipe FAQs

Can you taste the cottage cheese in Alfredo sauce?

Once blended smooth and combined with Parmesan, the cottage cheese flavor is mild. The sauce tastes rich, cheesy, and much closer to Alfredo than to plain cottage cheese.

Why did my cottage cheese Alfredo get too thick?

Parmesan thickens the sauce quickly, and cottage cheese varies by brand. Keep the heat low, whisk constantly, and add milk a tablespoon at a time until the sauce is smooth and velvety.

More Pasta Recipes

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📖 Recipe

A bowl of pasta noodles tossed with cottage cheese alfredo sauce, black pepper and parsley.

Cottage Cheese Alfredo Sauce

Sally Cameron
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine American
Servings 4 Yield 1 ½ cups
Calories 203 kcal

Equipment

  • 3 quart pan, such as a saucier

Ingredients
  

  • 1 cup full fat cottage cheese
  • 1 cup finely grated parmesan cheese plus more to finish if preferred
  • ½ cup whole milk plus a little more if needed to thin
  • 1 tablespoon unsalted butter
  • 1 large garlic clove finely zested
  • ¼ teaspoon black pepper
  • 1-2 pinches nutmeg
  • 1 tablespoon cornstarch
  • 1 tablespoon water for the slurry
  • 1 tablespoon fresh chopped parsley garnish, optional

Pasta (if serving over pasta)

  • 8 ounces pasta of choice, fettuccine is classic other shapes work as well

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Instructions
 

Start pasta water

  • If serving with pasta, get a large pot of water on to boil and add a little salt.

Blend the base

  • Blend the cottage cheese and milk until smooth in a blender, about 30 seconds.

Make the sauce

  • Gently sauté the garlic in butter, 30 seconds on med low heat in a 3 quart pan.
    Add the blended cottage cheese and milk to the pan, stir and heat. Add the parmesan cheese and whisk until smooth, turning heat down heat to ow so the sauce does not boil and break (separate).

Thicken sauce

  • To thicken the Alfredo sauce, add the cornstarch and water and mix smooth, then whisk in to the sauce. Cook 1-2 minutes to thicken. If it gets too thick, add a bit more milk, a tablespoon at a time. The slurry helps the sauce stay cohesive and smooth.
    Add pepper, and a pinch or two of nutmeg. Warm it gently in the pan—don’t boil it. oss with hot pasta and serve.

Nutrition

Serving: 6tablespoonsCalories: 203kcalCarbohydrates: 6gProtein: 16gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 37mgSodium: 578mgPotassium: 130mgFiber: 0.1gSugar: 3gVitamin A: 407IUVitamin C: 0.2mgCalcium: 380mgIron: 0.3mg
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Smoked Spatchcock Chicken

by 1 Comment

Smoked spatchcock chicken is a fast, easy way to cook a juicy whole chicken on a pellet grill or smoker. Flattening the bird helps it cook evenly, brown beautifully, and finish in about an hour. I prefer smoking it at 375°F because the higher temperature produces better skin while still adding delicious wood-smoke flavor, making it practical for a weeknight instead of an all-day project.

A juicy, burnished, smoked spatchcock chicken just off the grill with carving knife, fork, and bbq glaze.

I roast, rotisserie, or spatchcock a chicken every week, and this smoked method has become one of my favorites because it is so easy and the leftovers are great. A pellet grill cooks with indirect, circulating heat and real hardwood smoke, much like a wood-fired convection oven, so the chicken cooks evenly while staying moist. A simple dry rub builds flavor, and a light barbecue glaze at the end adds color, shine, and just enough tangy sweetness.

Smoked Spatchcock Chicken Recipe Snapshot

  • Ready in about an hour - A faster way to cook a whole smoked chicken.
  • Cooks evenly - Flattening the chicken helps the breast and dark meat finish at nearly the same time.
  • Better browned skin - Cooking at 375°F gives you better skin while still adding smoky flavor.
  • Simple ingredients - Olive oil, dry rub, and an optional barbecue glaze create plenty of flavor.
  • Easy to scale - Cook two or more chickens at once for a crowd or planned leftovers.

Ingredients You'll Need

A whole chicken along with dry rub blend and olive oil being prepped for a smoked chicken.
  • Chicken - A whole chicken, about 4½ pounds.
  • Oil - Extra virgin olive oil or avocado oil helps the dry rub adhere and encourages browning.
  • Dry rub - I use my homemade all-purpose dry rub, or use your favorite chicken or barbecue seasoning blend.
  • Barbecue sauce - Use your favorite sauce, or try my homemade barbecue sauce.
  • Apple cider vinegar - Thins the barbecue sauce into a lighter glaze and adds a bright, tangy finish that balances the sweetness.

Please see the recipe card for measurements.

Tools: You'll need a sturdy pair of kitchen shears or poultry shears to remove the backbone.

Chef's note: Pellet Grill Setup - I tested this recipe on a Twin Eagles pellet grill using the ceramic briquette insert rather than the solid diffuser, which provides a little more radiant heat for beautifully browned skin. If your pellet grill uses a diffuser or drip tray for indirect cooking, follow the recipe as written and cook the chicken to the recommended internal temperature. Cooking time may vary slightly depending on your grill's heat-management system.s

How to Cook Smoked Spatchcock Chicken

Be sure your pellet hopper is full and the grill grates are clean. I use a pure hardwood blend including hickory, cherry, hard maple, and apple woods.

Whole chicken on a half sheet tray with poultry shears and paper towels.
  1. Trim the chicken of extra fat and skin at both ends. Dry the chicken well with paper towels.
A chicken, back side up, the center backbone scored with a knife.
  1. Gently score the backbone for a visual guide on where to cut out the backbone.
Whole chicken with the backbone cut out, called spatchcock chicken.
  1. With kitchen shears, cut along both sides of the backbone and remove.
A flattened chicken top side up after removing the backbone.
  1. Turn the chicken breast-side up and press firmly on the center of the breastbone until it cracks and the chicken lies flat. Save the backbone to make chicken broth.
A spatchcocked chicken turned under side up with seasoning on a sheet tray.
  1. Rub the bird lightly with oil top and bottom. Season the underside of the chicken.
A dry rubbed spatchcock chicken ready for the grill on a rimmed baking sheet.
  1. Turn the chicken over and season the top.
a whole spatchcocked chicken coated with dry rub on grill grates.

7. Place the chicken on the pre-heated grates at 375F. Set timer for 45 minutes to check on the progress and glaze if desired. No need to turn the chicken. It cooks skin side up the entire time.

A smoked spatchcock chicken glazed with BBQ sauce, beautifully bronzed and finished.

8. Glaze the chicken a few minutes before it is finished with bbq sauce diluted with the ACV. Use a pastry brush. Chicken is done when the breast is 160°F-165° and the thighs are 175°-180°F.

Smoked spatchcock chicken on a wood cutting board with a carving knife.

Chef's Tip: While 165°F is the minimum safe temperature for chicken, dark meat is more tender and juicy when cooked to 175-180°F. Because a spatchcock chicken is flattened, it cooks more evenly than a whole upright bird, helping the breast stay moist while the thighs reach their best eating temperature. For this reason, I cook spatchcock chicken to the temperature of the thigh, not the breast. Use a digital thermometer and check the thickest part of the thigh, avoiding the bone.

Serving Suggestions

Serve smoked spatchcock chicken with classic barbecue sides such as easy coleslaw or no-mayo potato salad. Other good options include corn and black bean salad, simple charro beans (cowboy beans), a green salad, or tomato cucumber salad.

Leftovers and Storage

Store leftover smoked chicken in an airtight container in the refrigerator for up to 4 days. Strip the meat from the bones before storing. That makes it easier to make chicken salad, taco, or to toss into bowls and salad.

For longer storage, freeze the cooked chicken in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe FAQs

How long does it take to smoke a spatchcock chicken at 375°F?

A chicken weighing about 4½ pounds usually takes about 55-70 minutes at 375°F. Pellet grills vary, so begin checking early and use internal temperature rather than time alone to determine doneness.

What internal temperature should smoked spatchcock chicken reach?

Cook until the thickest part of the breast reaches 160-165°F and the thigh reaches at least 175-180°F, without touching bone with the thermometer. Rest the chicken before carving for just a few minutes.

How do you keep smoked chicken skin from becoming rubbery?

Cook at a higher temperature, such as 375°F, rather than smoking low and slow for several hours. Pat the chicken dry, coat it lightly with oil, and cook it skin-side up with no turning required. Lower smoking temperatures are more likely to produce soft or rubbery skin. For the crispiest skin, skip the glaze; the barbecue glaze adds wonderful flavor and shine but softens the skin slightly.

More Pellet Grill Recipes

Here are a few more easy pellet grill recipes to try, from smoked chicken and salmon to other flavorful outdoor-cooking favorites.

If You Make This Recipe

If you make this smoked spatchcock chicken, please drop me a comment and let me know how you enjoyed it. I loved hearing from you and your comments also help others readers. Thanks for supporting my site.

📖 Recipe

Smoked spatchcock chicken on a wood cutting board with a carving knife.

Smoked Spatchcock Chicken

Sally Cameron
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 to 5
Calories 611 kcal

Equipment

Ingredients
  

  • 4 ½ pound whole chicken
  • ¼ cup barbecue sauce my recipe link below
  • 2-3 tablespoons dry rub my recipe link below
  • 1-2 tablespoons apple cider vinegar
  • 1 ½ tablespoons olive oil or avocado oil

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Instructions
 

Spatchcock chicken

  • Remove the chicken from the refrigerator 45-60 minutes before cooking to get the chill off. Trim away any excess skin and fat from both ends, then pat the chicken thoroughly dry with paper towels.
    Place the chicken breast-side down. Using a sharp knife, lightly score a line down the center of the backbone to give you a clear visual guide. With sturdy kitchen or poultry shears, cut along both sides of the backbone and remove it. Save and freeze the backbone for making chicken broth, or discard it.
    Turn the chicken breast-side up and press firmly on the breastbone until it cracks and the chicken lies flat. See the video for additional guidance.

Set up the grill

  • Preheat your pellet grill to 375°F according to the manufacturer's instructions. Be sure the hopper is full and the grates are clean.

Prep the chicken

  • Lightly coat the chicken all over with olive oil, then season generously on both sides with salt (if your rub does not contain it) then the dry rub.

Smoke chicken

  • Place the chicken breast-side up on the grill grates. Close the lid and smoke until the thickest part of the breast reaches 160-165°F and the thigh reaches 175-180°F, 55-70 minutes for a 4½-pound chicken. Cooking time will vary depending on your pellet grill and the size of the bird.

Glaze the chicken

  • While the chicken cooks, stir together the warmed or room temperature barbecue sauce and apple cider vinegar until smooth. During the last 10-15 minutes of cooking, brush a light coat of the glaze over the chicken. Close the lid and continue cooking until the glaze is set and the chicken reaches the proper internal temperature.

Rest and carve

  • Transfer the chicken to a cutting board and let it rest for 10-15 minutes before carving and serving.

Notes

Here's the link to my homemade BBQ sauce which takes about 5 minutes to make,
 and the link for my all-purpose dry rub, which is what I use on this chicken. It does not contain salt, so salt the bird after the olive oil, then apply the rub.

Nutrition

Calories: 611kcalCarbohydrates: 9gProtein: 46gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 184mgSodium: 356mgPotassium: 521mgFiber: 0.4gSugar: 6gVitamin A: 436IUVitamin C: 4mgCalcium: 53mgIron: 3mg
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Smoked Chicken Thighs

by 1 Comment

Smoked chicken thighs are one of the easiest, most flavorful meals you can make on a pellet grill or smoker. Bone-in chicken thighs stay naturally juicy and tender, making them a forgiving cut that absorbs delicious smoky flavor. Season them with a dry rub, then finish with your favorite barbecue sauce or glaze near the end for smoky, tender chicken that's perfect for weeknight dinners, backyard cookouts, and weekend barbecues.

Oval platter of smoked chicken thighs glazed with bbq sauce and a meat fork on the side.

Chicken thighs are especially good for smoking because the dark meat stays moist, takes on light smoke beautifully, and becomes tender without much fuss. Serve them with classic cookout sides like baked beans, potato salad, coleslaw, corn, or a fresh green salad. Smoke a few extra while the grill is hot because the leftovers are great for sandwiches, wraps, tacos, salads, grain bowls, and quick meals throughout the week.

Smoked Chicken Thighs Recipe Snapshot

  • Juicy dark meat - Bone-in chicken thighs stay tender and moist on the smoker.
  • Easy smoker recipe - Great for a pellet grill, smoker, or outdoor BBQ setup with a smoke tube.
  • Dry rub flavor - Season with my homemade dry rub or your favorite seasoning blend.
  • Optional glaze - Brush with barbecue sauce for a glossy, flavorful finish.
  • Great leftovers - Use extra smoked chicken in sandwiches, wraps, salads, bowls, or tacos.

Ingredients You'll Need

Bone-in skin on chicken thighs, dry rub, and bbq sauce for smoked chicken thighs in prep bowls.
  • Chicken thighs - Use bone-in thighs for moist flavorful meat.
  • Seasoning - Use my smoky barbecue rub, blackening seasoning, lemon pepper, or a simple blend of salt, black pepper, garlic powder, and smoked paprika.
  • BBQ sauce - Make my homemade BBQ sauce or use your favorite.

Chef's Tip: Buying bone-in, skin-on chicken thighs. Thighs contain bones, skin, and fat, so you'll end up with less edible meat than the package weight reads. Plan on 1 to 2 thighs per person, depending on their size and your side dishes. For my husband and me, I usually buy 1½ to 2 pounds, which gives us a satisfying dinner plus leftovers if the thighs are on the larger side, so double that for 4 people.

Substitutions and Variations

  • Swap the barbecue sauce - Try hoisin sauce, teriyaki sauce, honey mustard, or another favorite glaze. Brush it on during the final 10-15 minutes so it sets.
  • Skip the sauce - Leave the thighs dry-rubbed for a smoky, savory finish with crisper skin.
  • Use boneless chicken thighs - Boneless thighs cook faster and work well, but they will not be quite as juicy or deeply flavored as bone-in thighs. Check the temperature earlier.
  • Make them sweeter - Finish the thighs with a maple barbecue glaze, hot honey, or a mixture of barbecue sauce and a little hot honey.

Chefs tip For pellets - I use a premium all-hardwood blend of hickory, cherry, hard maple, and apple blend.

How to Make Smoked Chicken Thighs

Chicken thighs being trimmed of excess fat with a chefs knife.
  1. Turn chicken thighs under side up and trim of excess off skin and fat with a sharp knife.
A rimmed baking sheet of seasoned bine-in chicken thighs on parchment paper.
  1. Place the thighs on a parchment-lined baking sheet and season both sides well with dry rub.
Dry rub seasoned chicken thighs on grill grates.
  1. Place the seasoned chicken thighs skin-side up on preheated grill grates at 275°F.
Smoked chicken thighs almost done, glazed with bbq sauce on grill grates.
  1. During the final 10-15 minutes of cooking, gently dab the sauce onto the chicken thighs with a pastry brush. Use a light touch so you don't disturb the rub or crisp skin. Let the sauce warm, thicken, and set into a glossy glaze.

Chef's Tip: The Best Temperature for Chicken Thighs. At 275°F, smaller bone-in chicken thighs may take 60-75 minutes, while large thighs, such as 8-ounce thighs, can take close to 2 hours. Chicken thighs are safe to eat at 165°F, but dark meat is more tender and flavorful when cooked to 175°F-185°F. The higher temperature gives the connective tissue and fat more time to break down, creating softer, juicier meat. If the thighs are taking longer than expected and you need to speed things up, increase the smoker temperature by about 25°F and monitor the internal temperature closely. Check the temperature in the thickest part, avoiding the bone.

A platter of smoked chicken thighs with a dark glossy bbq glaze and salad on the side.

Serving Suggestions

Serve smoked chicken thighs with classic barbecue favorites like Boston baked beans, red potato salad, fresh coleslaw, grilled corn on the cob, or an antipasto pasta salad. For lighter meals, pair them with a crisp green salad, grilled vegetables, roasted broccoli, or a simple cucumber and tomato salad.

Leftover smoked chicken thighs are just as versatile. Slice or shred the meat for sandwiches, wraps, tacos, grain bowls, pasta, or salads. They also make an easy protein for meal prep throughout the week.

Leftovers and Storage

Store leftover smoked chicken thighs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300°F oven, air fryer on reheat, or microwave until warmed through.

For longer storage, freeze cooled chicken thighs in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe FAQs

How long does it take to smoke chicken thighs?

At 275°F, bone-in chicken thighs usually take 60-75 minutes, depending on their size and how steadily your smoker holds the temperature. Cook to internal temperature rather than relying only on time. Larger thighs such as 8-ounce thighs will take longer.

What temperature should I smoke chicken thighs?

Smoke chicken thighs at 275°F for a good balance of smoky flavor, tender meat, and reasonable cooking time. If you need them done faster, increase the temperature slightly. They'll have a little less smoke flavor but still turn out delicious. If your pellet grill has a Smoke Boost or Super Smoke setting, use it.

What internal temperature should smoked chicken thighs reach?

Cook smoked chicken thighs to 175°F-180°F for the most tender, juicy dark meat. Check the temperature in the thickest part without touching the bone.

When should I add barbecue sauce?

Add barbecue sauce during the final 10-15 minutes of cooking so it has time to warm, thicken, and set into a glossy glaze. Dab it on gently instead of brushing hard, which can disturb the rub and crisp skin. Avoid using sauce straight from the refrigerator; let it come to room temperature or warm it gently first.

More Pellet Grill Recipes

From smoked salsa to turkey, pork, and of course more smoked chicken recipes, be sure to check out the grill & smoker recipe index.

If You Make Smoked Chicken Thighs

If you make these smoked chicken thighs, I'd love to hear how they turned out. Leave a comment and rating below-it helps other readers and I enjoy hearing what you're cooking on your smoker.

📖 Recipe

A platter of smoked chicken thighs with a dark glossy bbq glaze and salad on the side.

Smoked Chicken Thighs

Sally Cameron
Smoked chicken thighs are juicy, tender, and packed with smoky flavor. Season bone-in thighs with a dry rub, smoke them at 275°F, then brush with barbecue sauce near the end for an easy dinner with a glossy, flavorful finish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 1 hour 20 minutes
Course Dinner, main
Cuisine American
Servings 4
Calories 680 kcal

Equipment

  • Pellet grill, smoker, or gas grill with smoker accessory
  • premium hardwood pellets

Ingredients
  

  • 3 - 4 pounds bone-in skin on chicken thighs
  • 2 tablespoons dry rub
  • avocado oil spray
  • ⅓ - ½ cup BBQ sauce

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Instructions
 

Prepare the grill

  • Pre-heat the pellet grill to 275°F with the smoking diffuser. Check the hopper to be sure it's full of pellets and the grates are clean.

Trim and season chicken

  • Trim the thighs of excess skin and fat. Season with dry rub, adding salt first if the rub is salt-free.

Smoke chicken

  • When the grill reaches temperature, place the chicken thighs on the grates and give them a quick spritz of avocado oil spray. Set a timer for 60 minutes.
    At 60 minutes, check the thighs with a digital thermometer. If they are close to 170°F, brush them with warm barbecue sauce and continue smoking for another 10–15 minutes, or until they reach 175°F–180°F. If they are still well below 170°F, continue smoking before adding the sauce. Rest for 10 minutes before serving.
    Note – Large chicken thighs, such as 8-ounce thighs, may take up to 2 hours to reach the proper internal temperature. If any size thighs are taking longer than expected and you need dinner done, increase the smoker temperature by 25°F and watch the internal temperature closely. They will finish faster.

Notes

Salt note - if you are using my dry rub recipe, salt the thighs before adding the dry rub as my recipe is salt-free so you control the salt. 
Yield and serving size – Six large bone-in chicken thighs serve about four people. Plan on 1–2 thighs per person, depending on their size, appetite, and the number of side dishes. Smaller children may need less, while hungry adults or teenagers may want two. It's easy to scale this recipe to more servings. 

Nutrition

Calories: 680kcalCarbohydrates: 12gProtein: 47gFat: 48gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 283mgSodium: 469mgPotassium: 662mgFiber: 0.4gSugar: 8gVitamin A: 332IUVitamin C: 0.4mgCalcium: 51mgIron: 3mg
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Dijon Mustard Vinaigrette

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This Dijon mustard vinaigrette is bright, tangy, and full of flavor, with Dijon adding just enough body to help the dressing emulsify. Change the character of it easily with different oils, artisan vinegars, or styles of Dijon mustard, and add maple syrup for a lightly sweet maple Dijon vinaigrette variation that is especially good with fall salads, roasted vegetables, chicken, and pork.

A mini glass pitcher of creamy golden dijon mustard vinaigrette.

With good Dijon, quality olive oil, and a vinegar you enjoy, this dressing comes together in minutes and tastes far better than bottled. Change the vinegar, use tarragon Dijon, add whole grain mustard for texture, or shake it in a jar or blend it until creamy. It's incredibly versatile, the

Dijon Mustard Vinaigrette Recipe Snapshot

  • Simple pantry ingredients - Extra virgin olive oil, Dijon mustard, and vinegar.
  • Ready in 2 minutes - Shake it in a jar or blend until creamy.
  • Endlessly adaptable - Change the vinegar, use flavored Dijon, or add whole grain mustard for texture.
  • More than salad dressing - Delicious on salads, grain bowls, vegetables, chicken, fish, roasted potatoes, and more.
  • Better than bottled - Fresh flavor with quality ingredients and no unnecessary additives - clean and simple.

Ingredients You'll Need

Olive oil, apple cider vinegar, dijon mustard, shallot, and garlic for Dijon vinaigrette.
  • Olive oil - Use a good extra virgin olive oil you enjoy.
  • Vinegar - Try white wine vinegar, white balsamic vinegar, champagne vinegar, or tangy apple cider vinegar.
  • Mustard - Buy a good French Dijon for the best flavor. It adds tang and emulsifies the dressing.
  • Shallot - A little for the savoriness it adds (optional).
  • Garlic - Optional, for a little depth of flavor (optional).
  • Honey - Optional, just a bit to soften the vinegar if needed.

Chef's Tip: Dijon Does More Than Add Flavor
Dijon mustard gives this vinaigrette its tangy flavor, but it also emulsifies the vinaigrette so the oil and vinegar blend into a creamy, cohesive dressing. Use a good Dijon; in a simple recipe, quality makes a difference. Here's my favorite brand of Dijon.

Substitutions and Variations

  • Flavored olive oil - Lemon olive oil and basil olive oils are two of my favorites for changing the flavor of this Dijon mustard vinaigrette. Lemon adds brightness, while basil gives it a fresh herbal note.
  • Mustard - Use classic Dijon, tarragon Dijon, or add a spoonful of whole grain Dijon for texture.
  • Vinegar - There are many artisan vinegars to play with when making Dijon mustard vinaigrette, and they all add their own twist.
  • Maple Dijon Vinaigrette
    Add 1-2 tablespoons pure maple syrup and adjust the vinegar to taste for a slightly sweeter dressing that's perfect for fall salads with apples, pears, roasted squash, pecans, and goat cheese.

Chef's Tip: A simple vinaigrette is one of the best places to taste the personality of a good vinegar. Try making the same recipe with white balsamic, champagne vinegar, a good white wine vinegar, or apple cider vinegar-you'll be surprised how much the flavor changes.

How to Make a Dijon Mustard Vinaigrette

Olive oil, vinegar, Dijon mustard, garlic, shallot, and pepper in a jar for dressing.
  1. Add everything to a jar with a tight fitting lid.
Creamy and bright yellow, Dijon mustard vinaigrette ready to serve in a glass jar.
  1. Shake well until creamy and emulsified. You can also use a blender.
Creamy dijon mustard vinaigrette in a glass pitcher with mustard nearby and salad greens.

Serving Suggestions

Dijon mustard vinaigrette does much more than dress salads. Its creamy texture and tangy flavor also pair well with fish, grilled shrimp, chicken, roasted vegetables, grain bowls, and steamed or grilled vegetables. Spoon it over steamed salmon or air fryer salmon, use it as a dressing for chicken salad, seared scallops, or drizzle it over roast asparagus, green beans, air fryer potatoes, or roasted carrots.

Storage

Store Dijon mustard vinaigrette in a tightly sealed jar in the refrigerator for up to 1 week. The oil may firm up when chilled, so let the dressing sit at room temperature for 10-15 minutes, then shake or whisk well before serving.

Recipe FAQs

What vinegar works best in Dijon vinaigrette?

White wine vinegar gives the dressing a clean, classic flavor. Champagne vinegar, sherry vinegar, apple cider vinegar, or fresh lemon juice also work well and each creates a slightly different flavor. Unseasoned rice vinegar is another option.

Can I use Dijon vinaigrette as a marinade?

Yes. Use it as a short marinade for chicken, fish, or shrimp. Because it contains acid, avoid marinating delicate fish for too long, 20-30 minutes should be plenty of time.

More Recipes with Dijon

If Dijon mustard is a pantry stape for you, try some of the recipes with Dijon. I can't live without it!

If You Make Dijon Vinaigrette

if you make this easy dressing, pease drop me a comment and let me know how you like ti and what you did with it. I love hearing from you and your comments help other readers as well.

📖 Recipe

Creamy dijon mustard vinaigrette in a glass pitcher with mustard nearby and salad greens.

Dijon Mustard Vinaigrette

Sally Cameron
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course condiment, Dressing, Salad
Cuisine French
Servings 16 Yield 1 cup
Calories 91 kcal

Equipment

  • Jar with a tight fitting lid

Ingredients
  

  • ¾ cup extra virgin olive oil
  • ¼ cup apple cider vinegar or white wine vinegar or other vinegar of choice
  • 2 teaspoons finely chopped shallot optional
  • 1 small garlic clove finely zested

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Instructions
 

  • Add all ingredients to a jar with a tight fitting lid and shake very well until creamy and emulsified.

Notes

Store Dijon mustard vinaigrette in a tightly sealed jar in the refrigerator for up to 1 week. The oil may firm up when chilled, so let the dressing sit at room temperature for 10-15 minutes, then shake or whisk well before serving.

Nutrition

Serving: 1tablespoonCalories: 91kcalCarbohydrates: 0.1gProtein: 0.02gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 0.5mgPotassium: 4mgFiber: 0.01gSugar: 0.04gVitamin A: 0.03IUVitamin C: 0.1mgCalcium: 1mgIron: 0.1mg
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Fresh Pineapple Mango Salsa Recipe

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Pineapple mango salsa is a fresh, colorful fruit salsa made with sweet pineapple, ripe mango, crisp red bell pepper, jalapeño, cilantro, and lime juice. Serve it with seafood, grilled chicken, pork tenderloin, tacos, or tortilla chips. It's easy to make, refreshing, and a delicious way to brighten summer meals.

A glass bowl of tropical fruit salsa with pineapple, mango, peppers, and herbs.

This pineapple mango salsa was a huge hit in one of my cooking classes, so I'm sharing it with you here. Make a batch while pineapple and mango are at their best. It's vibrant, refreshing, and easy to make.

Pineapple Mango Salsa Recipe Snapshot

  • No cooking required - Fresh, cool, and perfect for hot summer days.
  • Make-ahead friendly - Prep ahead so the flavors can blend before serving.
  • Versatile - Serve with seafood, grilled chicken, pork, tacos, or chips.
  • Sweet and savory - Juicy pineapple and mango balance lime, herbs, onion, and chile.
  • Colorful and fresh - A bright summer salsa that makes everything look and taste better.

For another cool, refreshing summer recipe try this tomato summer gazpacho.

Ingredients You'll Need

Ingredients for pineapple mango salsa chopped and ready to mix.
  • Pineapple - Use half of a small fresh ripe pineapple, or pre-cut pineapple spears from the produce section. If buying pre-cut fruit, choose spears instead of chunks for better texture and easier cutting.
  • Mango - Choose a ripe, sweet mango that is still firm enough to hold its shape when diced.
  • Onion - Red onion adds color and a savory counterpoint to the sweet fruit, but another onion or shallot works too.
  • Jalapeño pepper - Adds a little fresh heat. Remove the seeds and ribs for milder salsa.
  • Red bell pepper - Adds sweetness, crunch, and beautiful color contrast.
  • Fresh herbs - Fresh cilantro and mint are terrific together in this fruit salsa.
  • Lime juice - Fresh lime juice adds bright acidity to balance the sweetness of the pineapple and mango.

For measurements, please see the recipe card.

Chef's Tip: How to buy a mango. Mangoes vary in shape and color by variety, so don't rely on skin color alone. Choose one that yields slightly to gentle pressure and smells fruity and sweet near the stem. If it feels rock hard and has little aroma, let it ripen at room temperature for a few days.

Substitutions and Variations

  • For more heat - Use a serrano pepper or add a little finely diced red chile.
  • For a milder salsa - Replace the jalapeño with green bell pepper or a mild Anaheim pepper.
  • Add more green - Stir in chopped chives, green onion, or extra fresh herbs.
  • No fresh pineapple? - Use canned pineapple packed in juice or water, not syrup, and drain it well. I've also used frozen, drained and patted dry.
  • Make mango salsa - Omit the pineapple and use about 3 mangoes instead.
  • No mango? - Substitute chopped peaches, nectarines, or strawberries for a different but equally fresh fruit salsa.

If you like salsas, try this homemade salsa verde recipe made with tomatillos or this sweet and spicy strawberry salsa.

Chef's Tip: How to choose pineapple. Choose a pineapple with skin that is turning golden yellow rather than mostly green. It should smell sweet at the base and give slightly when gently squeezed. Another clue: tug one of the top leaves. If it releases easily, the pineapple is usually ripe.

How to Make Pineapple Mango Salsa

When all of the ingredients are finely chopped and ready, add them to a large bowl with the fresh lime juice. Toss gently to combine, then cover and refrigerate for at least 30 minutes to let the flavors blend. Your fresh pineapple mango salsa is ready to serve.

Colorful bowl of pineapple, mango, pepper, herbs, and red onion for salsa.

Serving Suggestions

Pineapple mango salsa becomes juicier as it sits. If needed, drain off a little liquid before serving.

A glass jar of brightly colored pineapple mango salsa.

Storage

Store leftover pineapple mango salsa in an airtight container in the refrigerator for up to 4-5 days, though it's best within 2-3 days.

Recipe FAQs

Can I make pineapple mango salsa ahead of time?

Yes. Make it at least 30 minutes before serving to allow the flavors to blend. For the best flavor and texture, enjoy it within 2-3 days. Store leftovers in an airtight container in the refrigerator.

Can I use canned pineapple for pineapple mango salsa?

Yes. Use pineapple packed in juice or water rather than syrup. Drain it thoroughly and pat it dry if needed before dicing so the salsa does not become watery. Fresh pineapple gives the best flavor and texture, but canned pineapple works well in a pinch.

Can I use frozen pineapple?

Yes. Thaw it completely, drain it well, and pat it dry before dicing. Frozen pineapple releases more moisture than fresh, but it works well when properly dried. I've made this salsa with frozen, thawed pineapple before. If you use only half of a fresh pineapple for one batch, freeze the rest for a future batch.

More Salsa & Sauce Recipes

For more fresh summer flavor, try one of these easy recipes next, and check out the Best of Summer recipes index page.

Did You Make This Salsa?

If you make this pineapple mango salsa, please leave a comment and let me know what you served it with. I love hearing from you and your comments also help other readers.

📖 Recipe

Bowl of bright tropical colored pineapple mango salsa.

Pineapple Mango Salsa

Sally Cameron
This bright, refreshing, uncooked salsa pairs well with grilled chicken, pork, fish and shellfish. It's also tasty with quesadillas and sandwiches. Save the extra pineapple to freeze for breakfast smoothies or to grill for dessert. For a shortcut, use pre-sliced pineapple and mango available in many stores. Yield, a generous 2 cups salsa.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course condiment, Sauce
Cuisine American
Servings 8 Yield 3 cups
Calories 32 kcal

Equipment

Ingredients
  

  • 1 cup finely chopped pineapple 8 ounces store-cut pineapple
  • 1 cup chopped ripe fresh mango 8 ounces store-cut
  • 2 tablespoons finely chopped red onion
  • 1 small red bell pepper chopped small
  • 1 jalapeno seeded and chopped fine
  • 2 limes juiced
  • 1-2 tablespooons fresh chopped cilantro, mint leaves, or flat leaf parsley or a mix of herbs
  • 1 pinch sea salt

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Instructions
 

If starting with whole pineapple

  • For how to cut up a pineapple see photos in post. With a sharp, heavy knife, cut the top and bottom off of the pineapple. Stand it on the flat bottom end and cut in half vertically top to bottom. Use half for the salsa and save the other half for another use.
    Cut the half into long quarter wedges. Lay a wedge flat on its side and trim off the tough center core. Next, lay the wedge rind side down and run a thin knife close to the rind cutting away the flesh. Cut the long strips again into several long thin slices and dice small. Place in a medium bowl. See photos in post for visual help.

If starting with pre-cut pineapple

  • Chop the pre-cut pineapple into small even cubes or pieces and add to a medium bowl.

How to cut up a mango

  • Peel the mango with a sharp vegetable peeler. Cut two mango cheeks off of the wide oval sides with the most flesh, then trim off extra mango from the narrow sides. Chop into small cubes and add to the pineapple. Discard the large oval seed when done. Add to the pineapple in a bowl.
    Note - you can cut the mango the grid method (with the skin on the side pieces), but you'll get finer chopped mango doing it this way.

Finish the salsa

  • Add the onion and red and green peppers to the bowl. Gently toss salsa and add lime juice, herbs and salt. Taste for flavor and make any personal adjustments preferred.

Notes

Pineapple note: A small fresh pineapple weighs about 3 pounds. After trimming, the yield is approximately 1 pound of fresh usable pineapple. You need half, or 8 ounces, for this recipe. Use the rest to make more salsa, freeze for smoothies, or enjoy for dessert. 
Substitutions:
For more heat, use a hotter red pepper or green pepper, like a serrano pepper.
For mild salsa, skip or use a green bell pepper or a mild Anaheim pepper.
No fresh pineapple? Use canned pineapple packed in water, not syrup, or frozen, thawed and patted dry. You need about 8 ounces after drained. 

Nutrition

Serving: 0.333cupCalories: 32kcalCarbohydrates: 8gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 6mgPotassium: 102mgFiber: 1gSugar: 6gVitamin A: 560IUVitamin C: 36mgCalcium: 12mgIron: 0.2mg
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Homemade Teriyaki Sauce Recipe

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Skip the bottle and make your own teriyaki sauce at home in minutes. This homemade teriyaki sauce recipe delivers the perfect balance of savory, sweet, and umami flavors with soy sauce or tamari, real mirin, ginger, garlic, and a touch of sake. Use it as a teriyaki sauce, glaze, or marinade for chicken, salmon, shrimp, vegetables, and more. There's a gluten-free option and soy-free option as well.

A pottery bowl filled with glossy dark teriyaki sauce dripping off a spoon.

Traditional Japanese teriyaki is surprisingly simple, often made with just soy sauce, mirin, and sugar. Western-style teriyaki is typically thicker and more robust, with additions like garlic and ginger. After researching traditional and modern versions and testing many different ingredient combinations, I developed this recipe to bring together the best of both styles. The result is a rich, glossy teriyaki sauce that's better than bottled and works as a sauce, glaze, or marinade.

Teriyaki Sauce Recipe Snapshot

  • Better than bottled - Rich, savory-sweet flavor with real pantry ingredients.
  • Sauce, glaze, or marinade - One recipe with multiple uses.
  • Easy to make - Ready in about 15 minutes.
  • Gluten-free option - Use tamari (wheat-free soy) instead of soy sauce.
  • Authentic flavor - Made with real mirin, ginger, garlic, and sake for depth and balance.
  • Protein variable - Use teriyaki with steak, seafood, pork, chicken, and vegetables.

Love teriyaki chicken? Use this sauce and my recipe for Teriyaki Chicken Thighs, add veggies and rice and you have another fast and terrific dinner.

Ingredients You'll Need

Ingredients for homemade teriyaki sauce in prep bowls on counter.
  • Soy sauce - Use low-sodium tamari for gluten-free teriyaki sauce, or regular low-sodium soy sauce. For a no-soy sauce, use San-J No-Soy Tamari.
  • Mirin - A Japanese sweet rice wine that gives teriyaki sauce its signature flavor and glossy finish. See notes below.
  • Dry sake - Optional, but adds depth. Buy a mini bottle unless you already drink sake. Find them in the wine section of your store.
  • Brown sugar - Use brown sugar or a monk fruit blend for sweetness.
  • Cornstarch - A small amount creates the glossy, thick texture that helps the sauce cling.
  • Garlic - Fresh cloves, finely chopped or zest with a microplane.
  • Ginger - Use finely grated fresh ginger or ginger puree from a jar.

Chef's Tip: Real mirin makes a much better teriyaki sauce. Many grocery-store bottles are labeled "aji-mirin," which means "tastes like mirin," but they're often made with glucose syrup or corn syrup instead of traditional ingredients. It's a bit like comparing real maple syrup to pancake syrup; they are not the same. Look for real mirin at better markets, Asian grocers, or online. If you can't find real mirin, see below.

Variations

  • Honey teriyaki - Add 1 tablespoon mild honey, or use honey in place of the brown sugar.
  • Sesame teriyaki - After the sauce thickens, remove from heat and stir in 1-2 teaspoons toasted sesame oil. Start with 1 teaspoon, taste, and add more if desired.
  • Mirin substitute : For every quarter cup of mirin use the same amount of sake plus 1 tablespoon of sugar, monk fruit blend, or honey.

For another easy Asian-style sauce, make homemade Hoisin, use it on ribs, Hoisin chicken, and more.

How to Make Homemade Teriyaki Sauce

Making teriyaki sauce in a small pan on the stovetop.
  1. Add soy sauce (or tamari), mirin, sake, brown sugar, ginger, and garlic to a small saucepan (2 quart), simmer for 8-10 minutes until reduced to 1 ½ cups.
Homemade teriyaki sauce at a simmer for thickening the sauce.
  1. Add water and cornstarch to a small bowl and stir smooth. Add the slurry to thicken the teriyaki, sauce, whisking until smooth. Cook 1-2 minutes on low to get rid of any raw starch taste.

Thickened teriyaki sauce in a small pan on the stove before straining.
  1. The thickened teriyaki sauce when glossy and finished.
Straining sauce into a glass measuring cup for a smooth sauce.
  1. Strain sauce for smooth teriyaki sauce.
Finished teriyaki sauce cooling in an ice bath before using.
  1. To use right away, chill in an ice bath till cool.
Golden brown finished sauce pouring off a spoon into a container.
  1. The finished sauce.

Instead of lemon, garlic, and Dijon, use this teriyaki sauce for grilled shrimp.

Glazed teriyaki shrimp, grilled on bamboo skewers with black and white sesame seeds and green onions.

Serving Suggestions

Use teriyaki sauce as a glaze, marinade, dipping sauce, or finishing sauce. Brush it over grilled or baked chicken, salmon, shrimp, steak, or tofu, or spoon it over rice bowls and stir-fried vegetables. It's also terrific with chicken thighs, chicken skewers, salmon bowls, shrimp, broccoli, green beans, and roasted vegetables.

Chef's tip: For quick teriyaki shrimp: Marinate 1 ½ pounds peeled large shrimp in a 6 tablespoons of teriyaki sauce for 15-30 minutes at room temperature. Grill over a hot grill on sprayed bamboo skewers, turning as needed, about 6 minutes total depending on size. Brush with a little more sauce during the last minute so the glaze gets glossy without burning (because of the sugar). Finish with sesame seeds and sliced green onions and serve with extra teriyaki.

Storage

Store teriyaki sauce in a clean glass jar or airtight container in the refrigerator for 1-2 weeks. Rewarm gently before using or let stand at room temperatures, as the sauce thickens when chilled, if needed. If it becomes too thick, stir in a splash of water, tamari, or sake to loosen it.

More Homemade Sauce Recipes

Check out the Sauce and Condiments recipe page for more ideas.

Did You Make This Recipe?

If you make this teriyaki sauce recipe, be sure to leave me a comment and let me know what you used it for. I love heating from you and your comments help others readers too.

📖 Recipe

A rustic bowl of dark brown glossy teriyaki sauce with a spoon.

Teriyaki Sauce

Sally Cameron
Homemade teriyaki sauce with rich savory-sweet flavor from tamari or soy sauce, real mirin, ginger, garlic, and sake. Use it as a sauce, glaze, or marinade for chicken, salmon, shrimp, vegetables, and more.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine Asian, Japanese
Servings 18 Yield 1 ¼ cups (24 tablespoons)
Calories 31 kcal

Equipment

Ingredients
  

  • ¾ cup low sodium soy sauce or tamari for gluten-free
  • ¾ cup mirin Japanese cooking wine
  • 2 tablespoons dry sake
  • 2 ½ tablespoons brown sugar
  • 2 teaspoons finely chopped ginger or ginger puree in jar
  • 1 teaspoon garlic clove, microplaned into a paste or finely chopped and smeared with the back of your knife.
  • 1 tablespoon cold water for a slurry
  • 1 tablespoon cornstarch

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Instructions
 

  • Add tamari or soy sauce, mirin, sake brown sugar, ginger, and garlic to a small saucepan (2 quart), and simmer until reduced to 1 ½ cup, 8-10 minutes.

Thicken with the slurry

  • Make a slurry in a small bowl with the cold water and cornstarch. Add to thicken the teriyaki that is simmering, whisking until smooth. Cook 1-2 minutes to get rid of any raw starch taste.
    Sauce will be thickened and glossy. Strain. It is ready to use after cooling, or chill completely and refrigerate for 1-2 weeks.

Notes

  • Honey teriyaki - Add 1 tablespoon mild honey, or use honey in place of the brown sugar.
  • Sesame teriyaki - Add 1-2 tablespoons toasted sesame oil before cooking for a nutty sesame flavor.
  • Mirin substitute : For every quarter cup of mirin use the same amount of sake plus 1 tablespoon of sugar, monk fruit blend, or honey.
The sodium level will vary based upon what you use. I use a 50% reduced Tamari (soy sauce), made by San-J, so it is lower than the numbers reflect.

Nutrition

Serving: 1tablespoonCalories: 31kcalCarbohydrates: 7gProtein: 1gFat: 0.03gSaturated Fat: 0.004gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.004gSodium: 459mgPotassium: 41mgFiber: 0.1gSugar: 4gVitamin A: 0.02IUVitamin C: 0.1mgCalcium: 5mgIron: 0.2mg
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Corn and Potato Chowder

by 1 Comment

Corn and potato chowder is a creamy, lighter summer soup made with sweet corn, tender potatoes, leeks, celery, carrots, and herbs. Use fresh corn when it's in season or frozen corn year-round. This hearty chowder is comforting, flavorful, naturally gluten-free, and easy to adapt for dairy-free diets.

Bowls of corn and potato chowder with chives and red pepper, and a gold spoon.

Fresh sweet corn makes a delicious corn and potato chowder and is one of the best ways to celebrate summer's bounty. During peak season, buy extra corn, slice the kernels off the cobs, and freeze them for later. When winter rolls around, you'll have sweet summer corn ready for soup. This chowder is also naturally gluten-free with no flour roux; a small cornstarch slurry thickens it at the end while keeping it lighter than traditional flour-thickened chowders.

Corn and Potato Chowder Recipe Snapshot

  • Creamy and comforting - A cozy soup with a velvety texture that's still light enough for summer.
  • Fresh or frozen corn - Use fresh sweet corn in season or frozen kernels year-round.
  • Tender potatoes - Gold or yellow potatoes become creamy while still holding their shape.
  • Dairy-free adaptable - Make it with half-and-half or canned coconut milk.

Ingredients You'll Need

Glass prep bowls with ingredients for corn chowder with potatoes.

Classic chowder is usually hearty, creamy, and built with potatoes, dairy, and often bacon. This corn and potato chowder keeps that traditional comfort-food feel, with flexible options for dairy-free or vegetarian versions.

  • Corn - Use fresh corn on the cob when in season, or frozen corn kernels year-round. I recommend organic corn to avoid bioengineered varieties.
  • Olive oil - Extra virgin olive oil or avocado oil both work well for sautéing.
  • Celery - Adds aromatic base flavor and texture.
  • Carrots - Add natural sweetness and color.
  • Leeks - Milder than onions and wonderful in soups. Slice thinly and rinse well.
  • Garlic - Adds savory depth.
  • Potatoes - Yellow or gold potatoes give the chowder a creamy texture without becoming too starchy, and keeping their shape.
  • Thyme - Fresh thyme leaves are best, but dried thyme works too.
  • Fennel, optional - Fennel pollen or ground fennel adds subtle sweetness and complexity.
  • Bay leaf - Adds background flavor while the soup simmers.
  • Broth - Use low-sodium chicken broth or vegetable broth.
  • Milk - Use half-and-half for classic creaminess, or canned coconut milk for a dairy-free option. It won't taste like coconut in the finished chowder.
  • Cornstarch - Optional, for a slightly thicker, more traditional chowder.
  • Bacon, optional - Add crisp crumbled bacon for a classic chowder flavor, or omit it for vegetarian chowder.

Please see the recipe card for measurements including salt and black pepper.

Substitutions and Variations

  • Use grilled corn - For extra flavor, use grilled corn kernels in the chowder.
  • Make it dairy-free - Use canned coconut milk instead of half-and-half.
  • Try fennel pollen - If you love fennel, try fennel pollen. It's a potent, hand-harvested form of fennel that's super aromatic. It adds wonderful depth to soups, stews, vegetables, chicken, pork, and rubs.

Chef's tip: Homemade broth is one of the easiest ways to make soup taste better. If you have time, try my homemade vegetable broth, homemade chicken bone broth, or faster Instant Pot chicken broth.

How to Make Corn and Potato Chowder

Prep ahead tip: The chopping takes longer than the cooking, so prep the onion, celery, carrot, and corn ahead of time if desired. Store them covered in the refrigerator. Dice the potatoes just before cooking, as cut potatoes can discolor and turn gray.

Sautéing celery, carrots, and leeks in a pot.
  1. Heat olive oil in a large pot over medium heat, then add carrots, celery, and leeks. Saute until soft, about 5 minutes.
Adding bay leaves and thyme leaves to a pot of cooking vegetables for soup.
  1. Add the garlic, bay leaves, thyme, and fennel. Stir for another 1-2 minutes.
Corn and broth added to a pot for making corn and potato chowder.
  1. Add the corn, potatoes, and broth, bring to a simmer, partially cover, and keep at a low simmer until the vegetables are soft, about 15 minutes. If using bacon, bake or fry the bacon while the soup is simmering.
Half and half pouring into a pot of soup from a glass bottle.
  1. Add the half and half and heat through. Remove the bay leaves before serving. If you prefer a thicker chowder, whisk 1 tablespoon cornstarch with 1 tablespoons cold water and stir it into the simmering soup. Cook for 1-2 minutes until lightly thickened.
White bowl of creamy potato and corn chowder with a gold spoon.

Serving Suggestions

Corn and potato chowder is hearty enough to serve on its own, but it's especially good with a simple green salad and a slice of toasted gluten-free garlic bread with parmesan cheese.

Taste before serving - Half-and-half can dull seasoning, so taste the chowder before serving. It may need another pinch of salt or black pepper.

Brighten the flavor - If the chowder tastes flat, add a few drops of lemon juice or a splash of vinegar to wake up the flavors without making it taste acidic.

Fresh finish - Top each bowl with chopped parsley, chives, or green onion for fresh color and contrast. Crisp bacon crumbles are delicious too and add a salty, savory finish.

Three small bowls of corn and potato chowder with crumbled bacon and chives.

For Garnishes

  • Serve crisp bacon crumbles on the side so guests can add them, or keep the chowder vegetarian.
  • Top with a dollop of basil pesto or fresh chopped herbs, salty parmesan cheese, or grated cheddar.

Leftovers and Storage

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth, milk, or half-and-half only if needed to loosen the texture as the chowder thickens in the refrigerator.

I don't recommend freezing this chowder because the potatoes can become grainy and watery after thawing.

Recipe FAQs

What type of potatoes should I use for corn and potato chowder?


Gold or yellow potatoes work best because they hold their shape, have thin skins, and are less starchy than russets. Red potatoes work too and add nice color and texture.

Can I add other vegetables or proteins?

Yes. Add chopped cooked chicken, ham, or crisp bacon to make the chowder heartier. You can also add extra vegetables such as diced bell pepper or zucchini.

How can I make the chowder vegetarian or vegan?

Use vegetable broth and skip the bacon. For vegan chowder, use canned coconut milk instead of half-and-half; dilute it with a little broth if you prefer a lighter texture.

Can I use frozen corn instead of fresh?

Yes. Frozen corn works well for this chowder. For the best texture, thaw it first and drain off any excess moisture before adding it to the soup. If adding it straight from frozen, simmer a few extra minutes, as the chowder may be slightly looser from the added moisture.

More Recipes with Corn

The good thing about corn is you can enjoy it year-round, corn on the cob in summer and frozen corn in the winter. If you have freezer space, buy fresh late-summer corn, slice off the kernels, and freeze them for later.

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📖 Recipe

White bowl of creamy potato and corn chowder with a gold spoon.

Corn and Potato Chowder

Sally Cameron
Golden corn, tender potatoes, vegetables, herbs and spices make a wonderful end-of-summer chowder. Make it dairy-free with canned coconut milk, and it's naturally gluten-free. Make it ahead on the weekend for a busy week ahead. Chowder will hold 4 days in the refrigerator. If you are not vegan and enjoy crisp bacon, it's the perfect garnish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course chowder, Soup
Cuisine American
Servings 6 Yield 2 quarts
Calories 216 kcal

Equipment

  • Large soup pot or dutch oven about 5 ½ quarts

Ingredients
  

  • 5 ears corn on the cob or 4-4 ½ cups frozen corn kernels
  • 1 ½ tablespoons olive oil or avocado oil
  • ¾ cup chopped celery 2 ribs
  • ¾ cup chopped carrots 2 carrots
  • ¾ cup chopped leek 1 small, light and white part only, rinsed of any grit
  • 2 large garlic cloves chopped fine
  • 1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried
  • ½ teaspoon fennel pollen or ground fennel optional but delicious
  • ¼ teaspoon smoked or regular paprika optional
  • 2 bay leaves
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 8 ounces gold potato peeled, chopped into small cubes
  • 3 cups chicken broth or vegetable broth
  • 1 cup half and half or 1 15-ounce can coconut milk
  • 1 tablespoon cornstarch for thickening, optional

Optional Garnish

  • 6-8 strips bacon, cooked and crumbled about ½ pound

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Instructions
 

If starting with fresh corn

  • Husk the corn and remove the silk. Cut each cob in half crosswise. Stand each piece on a flat end and use a sharp knife to slice off the kernels. For out-of-season corn, use thawed frozen corn kernels, drained well. Prep time includes chopping the vegetables and cutting corn from the cob.

If starting with frozen corn

  • If using frozen corn, thaw it first and drain off any excess moisture. Pat dry if very wet, then proceed with the recipe. Frozen corn works well year-round, but draining helps keep the chowder from becoming too loose.

Cook the vegetables

  • Pour olive oil into a medium pot over medium heat. When the oil is warm, add the celery, carrots, and leek. Reduce heat to medium-low and cook until softened, 5-7 minutes, stirring occasionally.

Add aromatics

  • Add the garlic, thyme, fennel, salt, and pepper. Cook 1-2 minutes, stirring.

Simmer the chowder

  • Add the potatoes, broth, and corn kernels. Simmer gently, stirring occasionally, until the potatoes are tender, about 15 minutes. Keep the chowder at a low simmer, just barely bubbling, so the potatoes hold their shape.

Finish the chowder

  • Add the half-and-half and heat gently. Taste before serving, as cream can dull seasoning. Add more salt or black pepper if needed. If the chowder tastes flat, add a few drops of lemon juice or white wine vinegar to brighten the flavor.

Optional thickening

  • For a thicker chowder, whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the gently simmering soup and cook 1-2 minutes until lightly thickened.

Optional garnish

  • While the soup simmers, cook bacon until crisp, drain, crumble, and use to top the soup. Garnish with chopped parsley, chives, or green onion if desired

Notes

This chowder thickens when refrigerated. You might need a little extra broth to thin it down, or leave it thick. To feed extra hungry mouths, use more broth and make it more of a soup, which will stretch the quantity of servings, as will adding a little protein such as diced ham or chicken. 

Nutrition

Serving: 1.5cupsCalories: 216kcalCarbohydrates: 28gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 14mgSodium: 194mgPotassium: 633mgFiber: 3gSugar: 8gVitamin A: 3257IUVitamin C: 18mgCalcium: 85mgIron: 2mg
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Gazpacho (Spanish Chilled Tomato Soup)

by 19 Comments

On a hot summer day, there's nothing more refreshing than a bowl of Gazpacho-the classic Spanish chilled tomato soup. Made with peak-season tomatoes, crisp cucumbers, onions, and herbs, it's blended smooth for the traditional version, or left a bit chunky, which we enjoy. With olive oil and sherry vinegar for bold, bright flavor, there is no cooking required-and it's as nourishing as it is delicious.

Bowl of gazpacho andaluz soup with silver spoons and heirloom tomatoes on the side.

Have you tried gazpacho soup? All I can say is it's fantastic. Refreshing and healthy, it's perfect for hot weather and an excellent use for ripe summer tomatoes. Leave it chunky or puree it smooth. It's up to you. I like it smoothed out just a little as it makes it a bit more satisfying.

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Gazpacho Recipe Snapshot

  • Naturally refreshing - Perfect for the hottest summer days when turning on the stove is not an option.
  • Flexible for all diets - Traditionally thickened with bread, but easily adapted with gluten-free bread or almond meal for a grain-free version.
  • A new experience - If you've never tried chilled soup, this vibrant Andalusian classic might just win you over.

For recipes where diced tomatoes are called for, here's how to perfectly dice tomatoes.

Ingredients You'll Need

A colorful array of heirloom tomatoes from red to gold to burgundy, on a gray cutting board.
  • Tomatoes - Ripe summer tomatoes like romas, heirlooms, or beefsteaks all work well. Use what's best and most flavorful.
  • Cucumber - English, Persian, or mini cucumbers all blend smoothly into the soup.
  • Garlic - Use fresh whole garlic cloves for bold, aromatic flavor.
  • Oil - This is the moment for your best fruity extra virgin olive oil.
  • Citrus - Both lemon and lime juice add bright acidity and a fresh lift.
  • Herbs - Parsley, oregano, and chives provide layers of herbal flavor.
  • Vinegar - Red wine vinegar or sherry vinegar are classic choices for depth and tang.
  • Onion - Red onion is slightly sweeter, but yellow, white, or shallots are fine too.
  • Broth - Use a good-quality chicken or vegetable broth, preferably homemade or low or no sodium so you control the levels.
  • Tomato Sauce - Look for no-salt-added sauce to better control seasoning.
  • Breadcrumbs - Use gluten-free breadcrumbs if needed, or swap in almond meal for a grain-free option.

Chef's tip: Many gazpacho recipes use canned tomato juice but it's very high in sodium. To reduce the sodium, use no-salt-added organic tomato sauce and low sodium broth, and add salt yourself for more control.

Please see recipe card for measurements.

In colder weather, make this easy, fast tomato soup from canned tomatoes.

Substitutions and Variations

  • Add spice: For a smoky kick, stir in a pinch of ground chipotle powder (or a little adobo sauce).
  • Gluten-free: Use homemade gluten-free toasted breadcrumbs-they work beautifully for texture and flavor. [Link to your method here.]
  • Vegan: Simply skip the egg and use vegetable broth. Thicken with almond meal or GF vegan breadcrumbs.

Chef's Tip: What is Gazpacho?
This wonderful chilled tomato soup is inspired by the traditions of southern Spain, where hot summers call for refreshing, no-cook meals. Classic gazpacho uses peak-season tomatoes, cucumber, garlic, and red onion-all raw-and gets its signature body from blended bread (or almond meal for a gluten-free version). It's finished with good olive oil and a splash of sherry vinegar or red wine vinegar. Served cold and often garnished with chopped hard-boiled egg or diced veggies, it's simple, vibrant, and full of Mediterranean flavor.

For a homemade tomato marinara recipe that's a snap to make, try my marinara recipe.

How to Make Gazpacho

  1. Chop tomatoes, squeeze out the extra seeds, and chop the cucumbers. While the ingredient list is a bit long, not to worry. Once all of the ingredients are mixed, puree the gazpacho in a blender or food processor to the texture you prefer.
  2. Puree for a smoother soup or puree half and mix with the chunkier part for more texture. Chill for a few hours before serving. Garnish ideas are in the gazpacho recipe card.

Make it ahead: gazpacho can be made a day in advance and stored in the refrigerator. The flavors will continue to develop as it chills.

A large glass bowl of chunky gazpacho soup with tomatoes and veggies before blending.

Serving Suggestions

Gazpacho Andaluz is endlessly versatile-enjoy it as a meal, a starter, or even a party appetizer. Here are a few delicious ways to serve it:

  • As a light meal: Serve by the bowl for lunch or a refreshing dinner starter. Add cooked shrimp, hard-boiled eggs, or avocado slices for extra protein and texture.
  • With something hearty: Pair with grilled lemon chicken or shrimp for a balanced summer plate, or serve alongside a quesadilla, sandwich, or gluten-free garlic toast.
  • For entertaining: Pour into shot glasses for gazpacho shooters-a fun appetizer for summer parties or gatherings.
Glass shooters filled with gazpacho, topped with a shrimp and cucumber garnish with a silver pick.

Storage

Gazpacho keeps well for 4-5 days when stored in an airtight container in the refrigerator. The flavors actually improve after a day as they meld. Give it a good stir before serving and enjoy it all week long in different ways. Great for meal prep too.

If the soup shooter idea looks fun (and it is), try these asparagus soup shooters too. They are terrific chilled.

A single white bowl of red gazpacho soup on a pale blue napkin with spoons.

Recipe FAQs

Do I need to peel the tomatoes for gazpacho?

Peeling is optional. I prefer to leave the skins on to retain the fiber and nutrients-but if you want a super-smooth gazpacho, you can peel and seed the tomatoes before blending.

Do I need to cook any ingredients for gazpacho?

No. Gazpacho is traditionally a no-cook soup made with raw ingredients. That's what gives it such a fresh, vibrant flavor-especially when tomatoes are in peak season.

How do I choose the right tomatoes for gazpacho?

Choose ripe, juicy tomatoes for the best flavor. Roma, vine-ripened, or heirloom varieties are all excellent options. The more flavorful the tomato, the better the gazpacho.

More Delicious Recipes With Tomatoes

There are so many terrific recipes that feature or include tomatoes! Try some of these, from salsa to salad and soup. Check out this link for more tomato recipe ideas.

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If you make Gazpacho, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

gazpacho tomato soup | AFoodCentricLife.com

Gazpacho Andaluz

Sally Cameron
This recipe makes a big batch of soup. It keeps in the fridge for 4-5 days so you can keep enjoying its cool refreshment in hot weather. Serve chunky or pureed, depending on your preference. For a smaller batch, cut it in half.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Soup
Cuisine spanish
Servings 8
Calories 170 kcal

Equipment

  • Blender, food processor or stick blender

Ingredients
  

Tomato Gazpacho Soup

  • 1 hard boiled egg peeled and chopped (skip for vegan)
  • 2 ½-3 pounds ripe tomatoes
  • 3 small Persian cucumbers or 1 large English cucumber
  • 2 large garlic cloves chopped fine
  • ¼ cup finely diced red onion
  • ¼ cup extra virgin olive oil
  • 1 lemon juiced
  • 1 lime juiced
  • 6 tablespoons sherry vinegar or red wine vinegar
  • 24 ounces low sodium chicken or vegetable broth 3 cups, preferably homemade
  • 1 15-ounce can tomato sauce no salt added preferably
  • ¾ cup breadcrumbs (GF or wheat) or ⅓ cup almond meal
  • ¼ cup finely chopped fresh flat leaf parsley
  • 1 tablespoon finely chopped fresh oregano
  • 2 tablespoons finely chopped chives
  • 2 teaspoons sea salt
  • ½ teaspoon ground black pepper

Optional Garnishes

  • Avocado slices
  • Lime wedges
  • Cucumber slices
  • Chopped cilantro
  • Cooked shrimp

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Instructions
 

  • To prep tomatoes, cut them lengthwise into quarters and cut out the seedy centers, then chop. Do the same with the cucumbers.
  • Place tomatoes and cucumber in a blender or food processor and add add garlic, red onion, olive oil, citrus juices, vinegar, broth, tomato sauce, breadcrumbs, herbs. Add the hard-boiled egg, and chipotle powder if you like a little heat. Season with salt and pepper, to your taste.
  • Puree soup in a blender for about 1 minute to smooth it out. You may need to do it in two batches. Chill at least 4 hours or overnight for flavors to blend.
  • Note - For a chunkier soup, pulse, don't blend, until you reach your preferred consistency, or puree half and leave half chunky to stir together. Soup will keep 4-5 days in the refrigerator. Make a batch Sunday and enjoy all week.

Notes

For paleo, skip the breadcrumbs and use almond meal. For vegan, skip the hardboiled egg and use the almond meal to thicken. 
Shooters take about 2-3 ounces each if using as an appetizer. Bowls are 8-12 ounces each, so servings will vary depending on use.

Nutrition

Calories: 170kcalCarbohydrates: 21gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 629mgPotassium: 587mgFiber: 3gSugar: 9gVitamin A: 1461IUVitamin C: 33mgCalcium: 58mgIron: 2mg
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