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Lemon Meringue Tart Recipe

by 1 Comment

This lemon meringue tart is bright, bold, and sure to impress-no rolling pin required. A simple press-in almond flour crust (naturally gluten-free) keeps things easy, while the tangy lemon curd filling is rich and smooth. Billowy swirls of Italian meringue top it off for a stunning finish. It slices cleanly and gets rave reviews from the first bite. It takes a little effort, but it's absolutely worth it-and I'll walk you through it step by step.

A lemon meringue tart with puffs of white piped meringue that's been torched.

This lemon meringue tart is a showstopper dessert-perfect for holidays, spring gatherings, or anytime you want something with serious wow factor. The lemon curd strikes a sweet-tart balance with a rich, smooth texture, and the whole tart is naturally gluten-free. Make it with regular sugar or powdered allulose to suit your needs.

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Why You'll Like This Recipe

  • Bright lemon flavor, nicely balanced between sweet and tangy.
  • Cookie style crust is easy to make.
  • Top with an Italian meringue or skip and use whipped cream.
  • Make the tart crust a day ahead to make things easier.
  • It's more refined and elegant than a lemon meringue pie.

Here's a link to my sugar-free lemon curd if you just want lemon curd and not the full tart. And lemon curd is great served with gluten-free pound cake.

Lemon Meringue Tart Ingredients

Ingredients for a almond flour tart crust in prep bowls on a counter.
Ingredients for a lemon meringue tart in prep bowls on a marble counter.

Tart Crust

  • Almond Flour - Naturally gluten-free almond flour gives the crust a tender, buttery texture.
  • Coconut Flour - Adds structure and helps the crust hold together.
  • Sugar - Light brown sugar adds a subtle caramel flavor.
  • Butter - Use unsalted butter, salted butter can throw off the balance.
  • Salt - Fine sea salt enhances the flavor of the crust.

Lemon Curd Filling

  • Eggs - A dozen large yolks for the lemon curd.
  • Butter - Unsalted butter only for better control over flavor.
  • Lemons: Either regular lemons or Meyer lemons.
  • Sweetener - Sugar, either caster sugar (superfine sugar), granulated sugar, or for sugar-free and lower-carb use powdered allulose.
  • Gelatin - A small amount adds insurance for clean slices and the perfect texture. I use leaf gelatin 170 bloom power, but regular powdered gelatin works too.
  • Citric Acid Powder - Use only with Meyer lemons, which are naturally lower in acidity. It helps the curd set properly.

For more about leaf gelatin and why I recommend it, read the note in this post on strawberry panna cotta.

Italian Meringue Topping

  • Egg whites - Use egg whites from the lemon curd filling
  • Sugar - Superfine sugar is the best for meringue but regular granulated sugar works.
  • Water - For making the sugar syrup.
  • Cream of tartar - Provides stability for the meringue.
  • Sea salt - Just a pinch, that tiny bit balances the sweetness of the meringue.

Chef's tip: Why Italian meringue? It's the most stable of the three types of meringue: French meringue , Swiss meringue, and Italian meringue and holds up beautifully on a lemon meringue tart, plus it torches well, if you want to torch it.

If you love lemon, try this easy blender lemon chicken marinade. It's great for grilling chicken!

Substitutions and Variations

  • If you run short on time, make it a lemon curd tart with lightly sweetened whipped cream on top and skip the meringue step.

Chef's tip: Almond flour vs. almond meal: Almond flour is made from blanched almonds (no skins) and is finely ground. It gives baked goods a smoother texture and is ideal for crusts, cakes, and pastries. Almond meal is often made from whole almonds (with skins) and is coarser in texture. It can make recipes more rustic or gritty and may affect how the crust holds together. Iuse the superfine

Recipe Instructions

For the step-by-step instructions with photos, click here to see details for how to make the tart crust. You need a 9" tart pan with removable bottom.

Tart Crust

  1. Combine all crust ingredients in a bowl and mix with a fork until it holds together.
  2. Pour crust ingredients into tart pan and distribute with fingers.
  3. Make a strong edge then flat bottom.
  4. Bake 15-17 minutes at 350°F until light golden brown. Cool to fill. Make a day ahead. Wrap and store on counter, fill next day.

Lemon Curd Filling

Photo collage of making lemon curd on the stovetop, with egg yolks, lemon juice, and sugar.
  1. Whisk the egg yolks until smooth, juice and strain the lemons.
  2. Bloom the gelatin in appropriate water 5-10 minutes (see recipe card details).
  3. Over medium low heat, melt the butter, add the lemon juice, add the sugar, whisk until smooth.
  4. Heat the butter mix until hot. Slowly pour it into the eggs whisking continually (called tempering), the pour it all back into the pan. Cook a few minutes, whisking, until you feel it thicken.
Straining cooked lemon curd through a fine sieve.

5. Pour the lemon curd through a fine sieve and immediately add the gelatin and stir until smooth while hot.

Pouring lemon curd into a tart shell from a glass bowl.

6. Cool lemon curd for 15-20 minutes, then pour into the tart shell and bake at 325°F for 15 minutes.

Baked lemon curd tart cooling on a wire rack on the counter.

7. Remove baked tart from the oven. It will still be fairly fluid and jiggly. Cool at room temperature for about 1 hour. It should feel fairly cool to the touch before you transfer it to the fridge. Refrigerate for at least 2 to 3 hours for the cleanest slices. Tart will be fully set with no jiggle.

Italian Meringue

Tool tip - Use an inexpensive digital candy thermometer for making Italian meringue.

Four photos of making Italian meringue from sugar syrup to whipped meringue.
  1. Add sugar and water to a small pan and bring to a boil. Do not stir to reduce crystallization of sugar.
  2. Whip 3 egg whites until foamy, then add cream of tartar and whip to soft peaks.
  3. Cook sugar syrup to 246°F - 248°F for Italian meringue.
  4. Immediately remove pan from stove, slowly pour hot syrup into the meringue. Whip on high speed until it cools, 5-7 minutes.
Piping bag filled with Italian meringue ready to be piped onto a tart.

Scoop the meringue into a piping bag fitted with a star tip. Fold the top down to create a collar to make it easier to fill. Pipe as you please onto the cooled tart. Ready to serve or refrigerate for a few hours. If desired torch before serving. It's good both ways.

Chef's tip for perfect meringue: For the best volume and stability, always start with a clean, dry bowl and beaters. Any trace of grease, oil, or egg yolk can prevent the whites from whipping properly. Use a metal or glass bowl (not plastic). Also, room temperature egg whites whip to better volume than cold ones (but it's easier to separate cold eggs).

A lemon meringue tart on a white cake stand with a piece of tart on a small plate in front.

Serving Suggestions

Serve this lemon meringue tart slightly chilled or at cool room temperature. It's perfect on its own, but if you want to dress it up, add a few fresh berries, or a sprig of mint.

Recipe FAQs

Can I make this tart in advance?

Yes. You can make just the crust or the crust with lemon curd filling a day ahead. Save making the meringue for the day you plan to serve.

How long will a lemon meringue tart keep?

The tart is best enjoyed within 1-2 days, as meringue softens over time. Store covered in the fridge and avoid humidity as it softens meringue quickly.

Why Italian meringue?

It's the most stable of the three types of meringue and holds its shape beautifully without needing to be baked-perfect for torching and slicing.

Can I skip the meringue?

If you're short on time, yes-you can top the tart with lightly sweetened whipped cream instead of meringue.

More Dessert Recipes with Lemon

Love lemon? We sure do! If you're a lemon lover, try some of these lemon dessert recipes.

Did You Make This Recipe?

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

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A beautiful lemon tart with piles of piped meringue on top of a cake plate.

Lemon Meringue Tart

Sally Cameron
A stunning dessert made with a gluten-free almond-coconut crust, tangy lemon curd filling, and pillowy Italian meringue topping. Creamy, bright, and perfect for spring or special occasions. Make the filling sugar-free if desired. To serve, serve as is or torch the meringue if desired. Both are good!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Tart chilling time 1 hour 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8
Calories 606 kcal

Equipment

Ingredients
  

Almond flour tart crust (directions link below)

  • 1 ½ cups superfine almond flour 6 ounces Bobs Red Mill
  • ½ cup coconut flour 2 ounces Bobs Red Mill
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons light brown sugar
  • ¼ teaspoon sea salt

Lemon curd tart filling (yield 2 cups)

  • 12 large egg yolks save 3 whites for meringue
  • ¼ pound unsalted butter 8 tablespoons
  • 1 cup strained fresh lemon juice 4 large lemons
  • 1 cup + 2 tablespoons superfine sugar or 1 ½ cups powdered allulose for sugar-free
  • ½ teaspoon powdered citric acid if using Meyer lemons
  • 2 ½ sheets leaf gelatin 170 bloom or regular gelatin powder, 1 packet

Italian meringue

  • 3 large egg whites from the lemon curd, 90 grams of white.
  • ¾ cup superfine sugar
  • ¼ cup water
  • ¼ teaspoon cream of tartar
  • 1 pinch salt

Instructions
 

Make the tart crust (a day ahead if desired)

  • Pre-heat oven to 350° (177 C). In a medium bowl, mix almond flour, coconut flour, sugar and melted butter with a fork until blended, then blend until completely combined with your fingers. To test, squeeze a handful together. It should hold together and feel moist.
    Dump all of the crust mix into the tart pan and begin to press in the crust starting with creating a strong edge and the bottom last. To see full tart directions and photos please follow the link at the bottom of the recipe.

Make the lemon curd filling

  • Separate your eggs, using 12 yolks for the filling and saving 3 egg whites for the meringue.
  • First bloom the gelatin. For powdered gelatin, add powder to 2 tablespoons of water, stir, and let bloom for 5-7 minutes in a small bowl. For leaf gelatin, cut the leaves in pieces and cover with cold water in a small bowl.
  • Melt butter in a 3 quart pan over medium low heat. Add the lemon juice (and citric acid if needed) and sugar or sifted allulose and whisk until smooth.
    Whisk the yolks until smooth in a medium bowl. When the butter lemon blend is hot (small bubbles around the edges of the pan), slowly drizzle it into the egg yolks whisking continually until totally incorporated. This is called tempering, so the eggs don't scramble.
  • Pour the entire mix back into the pan and cook over medium low heat, whisking continually, until you feel it thicken, 3-4 minutes. Pour the hot lemon curd through a fine sieve to catch any cooked egg bits and while hot, add the bloomed gelatin and mix until smooth.
    Cool the lemon filling 20-30 minutes before pouring into the tart shell before baking. This protects the crust and ensures a smooth, even set during baking.

Bake and cool

  • Pre-heat the oven to 325°F (conventional). Place the tart shell on the baking sheet for stability, then pour lemon curd in and bake for 15 minutes at 325°F.
  • Remove tart from oven and carefully place on a wire rack to cool when you can handle it. Filing will be fairly fluid and jiggly, not set (until it cools).
  • Let tart cool at room temperature for about 1 hour. Refrigerate for 2 to 3 hours or overnight for the cleanest slices.

Make meringue, pipe, and torch (optional)

  • Whip meringues to soft peaks with a hand mixer on medium high speed, adding cream of tartar at the foamy point. Whip to soft peaks, so when you turn the beaters upside down the tip drops over.
  • Make the sugar syrup. Add sugar and water to a small pan. Bring to a boil and cook until sugar syrup reaches 246°F degrees for a stiff meringue, or 240°F - 242°F for a softer more marshmallow texture meringue.
  • When sugar syrup is to the right temperature, immediately remove it from the heat and slowly pour in into the side of the bowl of meringue while whipping on high speed. Whip on high speed as the meringue cools.
    Continue whipping the meringue until glossy peaks form and to cool the meringue 5-7 minutes. Meringue is ready to use.
  • Fill a piping bag fitted with a star tip to pipe a decorative top or spoon and swirl meringue on top of the tart and arrange as you please.
    The final step if desired is to carefully use a blow torch to brown the top. Use a low flame and move the torch across the meringue until you have enough browned meringue. Don't rush this step. When done torching, it's ready to serve.
  • Slicing trick - Use a long thin slicing knife and wipe it off on paper towels or a kitchen towel between each slice for clean slices.

Notes

Tart Crust Directions
Since this lemon meringue tart includes three components, the tart crust ingredients are listed here and in the recipe card. For the step-by-step instructions, click here to see how to make the almond flour tart crust.
Nutrition calculation note - As powdered allulose is not metabolized by the body, the carb numbers should be 31 grams per serving for all of the crust, filling and meringue. 

Nutrition

Calories: 606kcalCarbohydrates: 58gProtein: 12gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 328mgSodium: 132mgPotassium: 106mgFiber: 5gSugar: 49gVitamin A: 986IUVitamin C: 12mgCalcium: 89mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Creamy Fennel Soup With White Beans

by 3 Comments

This easy, creamy fennel soup with white beans is velvety, comforting, and full of mellow, aromatic flavor. Sautéed fennel, onion, and garlic create a fragrant base, while cannellini beans add body and plant-based protein. Finished with a splash of cream and a drizzle of good olive oil, it's a nourishing soup perfect for cool spring days, with easy dairy-free and vegan options included. Serve it as a first course or a light meal and enjoy its comforting goodness.

A gray bowl off creamy pale fennel soup with fennedl fronds and olive oil.

Inspired by French-style vegetable purées (and my garden with a lot of fennel), this fennel soup recipe is mild and creamy with a texture reminiscent of classic potato soup. It comes together in about 45 minutes. The simple, pale color is beautiful in its own way, but garnishes like olive oil, cracked pepper, herbs, or a few fennel fronds add eye appeal and a final pop of flavor.

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Fennel Soup Recipe Highlights

  • Creamy and comforting - White beans create a naturally smooth texture, like potato soup but with more protein.
  • Simple and nourishing - Made with clean, everyday ingredients like fennel, onion, broth, and olive oil.
  • Easy to customize - Finish with your favorite toppings for extra flavor and visual appeal.

For another healthy fresh recipe with fennel, try my fennel and orange salad with orange vinaigrette.

Ingredients You'll Need

  • Fennel - With its mild, sweet anise flavor, fresh fennel bulb adds subtle depth and aromatic complexity to this creamy soup. Save the fennel fronds for garnish!
  • Cannellini Beans - Canned white beans keep the recipe quick and easy, while adding body and protein.
  • Oil - Use extra virgin olive oil or avocado oil.
  • Onion - White onion or sweet onion work fine and don't overpower the fennel.
  • Garlic - Fresh cloves provide the best flavor.
  • Herbs - Tarragon and/or thyme. Use fresh if you have it, but dried works fine.
  • Broth - Low-sodium chicken broth or vegetable broth.
  • Cream - A splash of heavy cream makes the soup extra smooth and rich.

Please see the recipe card for measurements, sea salt, and either black pepper or white pepper (white pepper disappears).

Substitutions and Variations

  • Herbs - Use a dried French seasoning blend called Herbes de Provence.
  • Bean options - Great Northern, navy beans, or small white beans all work just as well in this soup.
  • Onion swap - Use shallots for the onion.
  • Vegan or dairy-free soup - Use olive oil of preference, vegetable broth, and canned coconut milk.

Chef's tip on buying fennel: Fennel bulbs vary in size, and how many you need depends on how they're trimmed. Some come with the feathery green stalks still attached, while others are already cleaned up. For this recipe, you'll need about 1¼ pounds of fennel after trimming. That's typically 2-3 medium bulbs. Find it year round in the store and at it's best in fall to early spring.

For another fennel and white bean soup, try this chunky, hearty Tuscan White Bean Soup.

How to Make Fennel Soup

Four steps showing steps for fennel soup, chopping vegetables, sauteing, simmering.
  1. Chop fennel by hand or in the food processor.
  2. Chop onion and garlic by hand or in the food processor.
  3. Saute the fennel, onion, and garlic in oil, add the herbs and cook slowly until softened, 7-10 minutes.
  4. Add the beans and broth, bring to a simmer, turn down heat and cook 12-15 minutes.
Blender container full of pureed pale colored creamy fennel soup.

When vegetables and beans are all soft and flavors blended, puree until smooth in a blender. Do it in two batches if needed. If too thick, add a little more broth to serve.

Serving Suggestions

Pair this creamy fennel soup with a crusty roll or garlic toast to soak up every spoonful. Freshly baked cornbread is another nice option. For a satisfying meal, add a simple green salad on the side. It also makes a great first course for a spring or fall dinner.

For garnishes, try a drizzle of good olive oil, a sprinkle of fresh chopped parsley or chives, a pinch of red pepper flakes, crispy crumbled bacon, or a little grated Parmesan. A spoonful of pesto adds great color and flavor.

A gray bowl of fennel and white bean soup with olive oil and fried shallots.

Storing and Freezing

To store: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 4-5 days. Reheat gently on the stovetop or in the microwave.

To freeze: This soup freezes beautifully. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Stir well after reheating to restore the creamy texture. If it gets too thick add a little more broth or milk.

Recipe FAQs

Can I make this soup ahead of time?


Yes! This soup keeps well for several days and actually tastes better the next day as the flavors meld. Just store in an airtight container and reheat gently before serving.

Do I need to remove the fennel core?

Not for this recipe. Since the soup is puréed, the fennel core softens completely as it cooks and blends in smoothly.

Can I use dried beans instead of canned?

Yes, but you'll need to soak and cook them first. You'll need about 1½ cups cooked beans to replace one 15-ounce can. Be sure they're fully tender before adding to the soup.

Does the soup taste like licorice?

No. Fennel has a subtle anise flavor, but once it's sautéed and simmered, it mellows into something more sweet and savory-not overpowering at all. It's delicious.

More Creamy Soups

For more creamy soups, check out these super soup recipes in the soups & stews index.

Did You Make This Recipe?

If you make this fennel soup, 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.

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A gray bowl of fennel and white bean soup with olive oil and fried shallots.

Fennel Soup

Sally Cameron
A velvety, protein-rich soup made with fresh fennel, white beans, and herbs. Smooth, comforting, and ready in about 45 minutes-perfect for a cozy meal. Yield is 8 cups, 2 quarts.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Puree in blender 5 minutes
Total Time 45 minutes
Course Main Course, Side Dish, Soup, starter
Cuisine American, French
Servings 6 12-ounce servings
Calories 332 kcal

Equipment

Ingredients
  

  • 1 ½ tablespoon extra virgin olive oil or avocado oil
  • 1 ¼ cups chopped white onion or sweet onion 1 small
  • 3 large garlic cloves
  • 1 ¼ pounds fennel bulbs 2-3, bulb only, trimmed of tops
  • 4 cups low sodium chicken broth or vegetable broth
  • 1 ½ teaspoons dried tarragon dried thyme, or both.
  • ½ cup heavy cream canned coconut milk for dairy-free
  • 30 ounces canned cannellini beans drained and rinsed
  • ¾ teaspoon sea salt
  • ½ teaspoon white pepper or black

Optional garnishes

  • fennel fronds
  • extra virgin olive oil
  • fresh chopped chives or parsley
  • finely grated parmesan cheese
  • crisply cooked and crumbled bacon

Instructions
 

Vegetable prep

  • Roughly chop the fennel and onion, then pulse in a food processor until finely chopped. If you don't have a food processor, chop them finely by hand. Finely chop the garlic.

Sweat the vegetables

  • Heat the olive oil in a medium pot (5½ quarts) over medium-low heat. Add the fennel and onion, cover with the lid slightly ajar, and cook gently until soft and translucent, about 10-12 minutes. You're sweating the vegetables, not browning them. Keep them pale-no color. Add the garlic and cook 1 minute more. Stir in the herbs and half of the salt.

Simmer the soup

  • Add the beans and the broth and bring to a simmer, allow flavors to blend and heat soup to heat through, 5 minutes. Puree the soup in a blender in 2 batches, adding the cream at the end. Taste and season with the rest of the salt and white or black pepper if desired.
    Serve with a drizzle of extra olive oil and any other garnishes you prefer.

Notes

Substitutions:
If you can't get cannellini beans, use navy beans, small white beans, or great northern beans, they all work great. 
Storing and freezing:
Soup keeps in the refrigerator for 4-5 days in an airtight container, be sure to label and date. Soup freezes for up to 3 months. Thaw overnight in the refrigerator then reheat gently on the stovetop or microwave until hot. 

Nutrition

Serving: 1.5cupsCalories: 332kcalCarbohydrates: 43gProtein: 16gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 22mgSodium: 401mgPotassium: 1259mgFiber: 10gSugar: 6gVitamin A: 440IUVitamin C: 15mgCalcium: 186mgIron: 6mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Blackened Mahi Mahi (Air Fryer Recipe)

by 1 Comment

Dinner doesn't get much easier-or tastier-than this air fryer Blackened Mahi Mahi. With bold Cajun spices and a quick cook time, this healthy seafood recipe is on the table in under 10 minutes. Use my homemade blackening seasoning, recipe included. It's fast, flavorful, and perfect for busy weeknights. No air fryer? Make it stovetop instead.

A shallow gray bowl of colorful coleslaw and blackened mahi mahi filet with lemon wedge.

Since buying my air fryer, it's my favorite way I'm cooking fish because it is so easy and fast! This blackened mahi-mahi tastes amazing, serving with a quick lemon aioli adds brightness and creaminess, balancing out the smokey spicy flavors from the rub. Or just use a squeeze of fresh lemon.

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Why You'll Like This Recipe

  • Blackened mahi mahi is fast, healthy, and an easy recipe with bold flavor.
  • The air fryer delivers perfect results in minutes.
  • Make it with other fish if you can't get mahi.
  • Serve it simply with a squeeze of fresh lemon juice.
  • Use the blackening seasoning may ways.

While creamy riced mashed potatoes are a terrific side, for a lower carb side dish try this cheesy cauliflower rice.

Recipe Ingredients

Fish

  • Mahi mahi - Firm, mild fish filets hold up beautifully to bold blackening spices. Use fresh mahi if you can, or frozen fish fillets that have been fully thawed and patted dry.
  • Oil - A bit of extra virgin olive oil or avocado oil helps the seasoning stick and promotes a nice crust in the air fryer.
  • Avocado oil spray - A quick mist on top gives the fish a slight sheen and helps keep it moist during cooking without adding extra oil. Plus, it helps that crust develop a little better in the air fryer.

Blackening seasoning

You can make blackening seasoning as mild or hot as you want by controlling the cayenne or chipotle. Start with a very small amount if you are heat sensitive (like me) and add until you get to the heat level you want. For a shortcut, use a store-bought spice mix. 

  • Smoked paprika - gives the blend its signature color and rich, smoky depth. For a more traditional Cajun flavor, you can swap in sweet paprika.
  • Granulated garlic powder - An essential flavor component.
  • Onion powder - Adds savory intensity and balance.
  • Dried thyme - For herbal notes.
  • Dried oregano - Common in Cajun and Creole seasoning blends.
  • Black pepper: A must have in blackened blends.
  • White pepper - Work with black pepper to layer in heat and sharpness. White pepper adds a subtle complexity-highly recommended if you don't use it.
  • Cayenne pepper - Delivers that classic Cajun heat. Start with a smaller amount if you're spice-sensitive and adjust to taste.

Please see the recipe card for measurements and salt. 

Chef's tip: Blackened or blackening? Blackening is the seasoning blend, blackened is the technique use to blacken the fish.

Substitutions and Variations

  • No mahi mahi? It's terrific on salmon, or see the FAQ section for more firm white fish options.
  • Chipotle powder - Adds smoky heat and bold flavor. Not classic, but it's good.
  • Brown sugar - A small amount adds subtle sweetness and helps create a crust when searing. It's not traditional in blackening blends, but it's a great addition if you enjoy a hint of caramelization.
  • Use lime juice instead of lemon juice to finish the fish. 

Serve air fryer mahi mahi with a side of sweet corn succotash. It's terrific with the Cajun spices.

Chef's tip: Is homemade cajun seasoning the same as blackening seasoning? Cajun seasoning is a general-purpose spice blend, while blackening seasoning is a bolder variation created for the high-heat blackening method made famous by New Orleans chef Paul Prudhomme. It's similar-but spicier and more intense. And it works for more than fish. Try it with chicken and shrimp.

Recipe Instructions

Blackened mahi mahi doesn't get any easier for a fast and terrific dinner. Note - If using frozen fillets, be sure they are completely thawed and patted dry. 

A plate of mixed spices making up Cajun blackening seasoning blend.
  1. Blend the blackening spices together and put them in a jar. Pat the fish dry with paper towels.
Two fish filets coated with blackening seasoning in an air fryer basket.
  1. Pre-heat the air fryer to 385°F. When ready, place fish in the air fryer and cook for 7-8 minutes. At half way, give them another quick spray for shine and crust.
Air fryer mahi mahi with a blackening seasoning in the air fryer basket.

Blackened mahi mahi fillets are done when the internal temperature reaches 140°F-145°F, in 7-8 minutes, or until internal temperature reaches 140°F-145°F, in 7-8 minutes.

Chef's note: Mahi mahi is sometimes called "dolphin fish" in parts of the U.S., especially in Florida and along the East Coast. Don't worry-it's not related to dolphins, the beloved marine mammals. The name can be confusing, which is why the Hawaiian name mahi mahi is more commonly used in recipes and stores today.

Serving Suggestions

Serve blackened mahi mahi with lemon wedges, a side of simple white rice or salad. A dollop of lemon aioli is perfect for a creamy finish and good with the smoky seasoning. You can make it in 5 minutes with mayo, lemon juice, zest, garlic, and Dijon.

Sometimes I serve it with a creamy avocado sauce and lime, or this fresh mango salsa. Another option is simply melted butter, as mahi is a lean fish.

Leftovers

For the best flavor and texture, enjoy leftover blackened mahi mahi within 1 to 2 days. While cooked fish can technically be stored in the refrigerator for up to 3-4 days, it tends to dry out and lose quality. Store it in an airtight container.

It makes terrific fish tacos! You just need corn tortillas, thinly sliced cabbage, lime wedges, some grated cheese, and maybe avocado. They are delicious!

A shallow gray bowl with coleslaw topped with air fryer mahi mahi with a blackening seasoning.

Recipe FAQs

Can I make blackened mahi mahi without an air fryer?

Yes! You can pan-sear it in a hot large-cast iron skillet over medium-high heat with a little avocado oil (good for high heat) or even grill it. Just be sure to use a high-smoke point oil and get your pan nice and hot to create that signature crust.

What does "blackened" mean in cooking?

Blackening is a cooking technique where food is coated in a bold spice rub and then cooked at high heat, forming a flavorful dark crust. It's not burnt-it's packed with flavor! The seasoning is a blackening seasoning and the technique is called blackened.

Can I use another fish besides mahi mahi?


Absolutely! While mahi mahi is ideal for blackening because of its firm texture and mild flavor, other fish can work too. Salmon is a great alternative with its rich flavor and meaty texture. Halibut, snapper, or grouper are also excellent choices. Cod can be used but is more delicate and may flake apart, so handle it gently, especially if using the air fryer.

Can I make this ahead of time?

Blackened fish is best served fresh, but you can prep the spice rub and coat the fish ahead of time. Store it covered in the fridge and cook when ready.

If you want to make blackened mahi mahi tacos, make it a day ahead, then shred the fish for the tacos, making a fabulous lunch or dinner.

More Fish and Seafood Recipes

For more delicious fish and seafood recipes for your seafood lovers including shrimp, scallops, halibut, salmon, and more, please check out the seafood recipe index.

Did You Make This Recipe?

If you make blackened mahi mahi, 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

Crusty topped blackened fish filet on top of coleslaw in a gray bowl.

Blackened Mahi Mahi (Air Fryer Recipe)

Sally Cameron
With bold Cajun spices and a quick cook time, this healthy mahi mahi recipe is on the table in just 7-8 minutes. Serve with coleslaw and riced mashed potatoes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Dinner, Entree, Main Course
Cuisine American
Servings 4
Calories 160 kcal

Equipment

  • 6 quart air fryer

Ingredients
  

Fish

  • 1 ½ pounds mahi mahi filets (4 - 6 ounce filets) see substitutes below
  • avocado oil spray

Blackening seasoning (makes ½ cup)

  • 2 tablespoon smoked paprika or sweet paprika, traditional
  • 1 tablespoon granulated garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons ground black pepper
  • 1 teaspoon white pepper optional but adds depth
  • ¼-1/2 teaspoon cayenne pepper use more for spicy or omit for heat sensitive, or swap chipotle powder

Instructions
 

  • Add all of the blackening seasoning ingredients to a jar and shake well to blend.
  • Cut the mahi mahi into 4 equal 6-ounces filets. Give them a quick spray of avocado oil and cover the tops with blackening seasoning.
  • Ready the air fryer, setting it to to 385°F. Give the rack a quick spritz of oil if needed. Add the mahi mahi when the air fryer is ready and cook for 7-8 minutes or until the mahi reads 145°F with a digital thermometer.
    Remove from the air fryer and serve right away with wedges of lemon.

Notes

Best Substitutes for Mahi Mahi:
  • Salmon - Rich and meaty, holds together well and takes on bold seasoning beautifully.
  • Halibut - Mild, firm, and slightly sweet. Great texture, though a bit pricier.
  • Cod (loin cut) - Mild and flaky but still firm enough for this recipe if handled gently as it falls apart easily.
  • Snapper - Red snapper; lean with a nice texture and mild flavor.
  • Grouper - Similar to mahi in firmness and mildness, terrific if you can get it

Nutrition

Serving: 6ouncesCalories: 160kcalCarbohydrates: 3gProtein: 32gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gCholesterol: 124mgSodium: 152mgPotassium: 785mgFiber: 1gSugar: 0.3gVitamin A: 1215IUVitamin C: 0.4mgCalcium: 49mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Easy Mixed Vegetable Rice

by 3 Comments

Mixed vegetable rice is a light, flavorful, and colorful side dish that looks like a fiesta in a bowl! Think of it like a rice pilaf. With a confetti of vibrant vegetables-peas, carrots, red bell pepper, and corn-it's both delicious and bursting with color. Cooked with chicken or vegetable broth for extra flavor, this rice recipe is Mexican-inspired but is easily simplified for a more mild and versatile taste. It's great for meal prep, make ahead meals, and freezes beautifully.

A round white bowl filled with colorful vegetables and rice with a serving spoon inside.

Mixed vegetables rice is perfect for meal prep and make-ahead meals. It keeps well for up to four days in the fridge and also freezes beautifully-ideal for busy weeks. There's nothing like a pot of rice, and this easy vegetable rice recipe takes it to the next level.

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Why You'll Like This Recipe

  • Colorful, tasty, and easy side dish.
  • Great for meal prep and make-ahead.
  • Freezes well.
  • So much more fun that plain rice.
  • Use frozen veggies and fresh veggies.

If you love Mexican flavors, try this chicken tortilla soup, easily made with leftover or rotisserie chicken.

Recipe Ingredients

Here's what you need to make vegetable rice:

  • Rice: I developed this recipe with basmati, a white long grain rice because it stays fluffy. Other rice varieties will work but will not be the same texture. I have not tested it with brown rice. Jasmine rice could work but it is softer and stickier, and it clumps a little more.
  • Oil: Use extra virgin olive oil or avocado oil. What not to use? Standard vegetable oil.
  • Broth: Chicken broth or vegetable broth. Why not water? Broth provides an extra layer of flavor.
  • Onion: Use a white onion, they are mild.
  • Garlic: Fresh garlic for the pungent kick of flavor.
  • Spices: Ground cumin and ground coriander, and red pepper flakes for heat if desired.
  • Tomato paste: For depth of flavor and lovely color.
  • Peas: Petite green peas, frozen peas work great.
  • Corn: Frozen corn kernals.
  • Carrots: Orange, red, or purple carrots for color, sweetness, and texture.
  • Bell pepper: I use red bell peppers but any color works. Green bell pepper is fine.
  • Fresh herbs: Fresh chopped cilantro or parsley add color and garden freshness.

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

Chef's tip - Brown rice vs white rice: If you are wondering about using brown rice, brown rice takes significantly longer to cook and requires more liquid, so it won't work as a direct substitute in this recipe. If you'd like to use brown rice, cook it separately first, then stir it into the sautéed vegetables to finish. The texture and timing will be different, but it will still be delicious.

Substitutions and Variations

  • To make a more simply flavored vegetable rice, omit the cumin, coriander, and tomato paste.
  • Add saffron for more golden color, and flavor.
  • For more Mexican flavor and heat, add finely chopped jalapeno pepper.
  • Use 2 cups of a frozen vegetable mix (thawed).
  • Alternate vegetables include finely chopped fresh zucchini and green beans.

Here's the perfect easy entree to serve with this vegetable rice, my chicken salsa verde! Make it in 20-30 minutes tops.

How to Make Vegetable Rice

White rice in a sieve being washed in the sink with a sprayer.

1. Rinse the rice very well under cold water, then drain.

Sautéing chopped white onion in olive oil in a white dutch oven.

2. Saute the diced onion in oil until soft, 3-4 minutes.

Tomato paste stirred into white rice turning it red in a pot.

3. Stir in the tomato paste, cumin, and coriander and cook 3-4 minutes.

White rice added to a pot of cooking onions and spices.

4. Add the rice and stir into the pot, toasting rice for 5 minutes, stirring.

Golden broth pouring into a pot of cooking rice in a havey pot.

5. Add the broth, salt, and stir. Raise the heat a little and bring to a boil.

A white dutch oven with a silver top handle with the lid on the stove.

6. Place a lid on the pot, turn heat down to low, cook for 15 minutes.

Carrots, bell peppers, peas, and corn added to a pot of rice.

7. Remove the lid, quickly story, then add the vegetables and replace the lid. Turn heat off, steam finish for 10 minutes.

Colorful rice with mixed vegetables in a white pot on the stove.

8. Finished vegetable rice ready to serve.

Chef's Tip: Stock vs. Broth - The terms broth, stock, and bone broth are often used interchangeably-but here's the difference. Stock and bone broth are made by simmering bones (sometimes with meat) for a rich, gelatinous base. Broth is made by simmering meat, vegetables, or both for a lighter flavor. Vegetable broth is common-but technically, there's no such thing as vegetable stock (no bones!). Don't worry too much about the label-just use what you have.

Serving Suggestions

Vegetable rice is a perfect side for many main course dishes. Pair it with roast chicken breasts, or with chicken salsa verde with tomatillo sauce. All you need to add is a simple tossed green salad with a homemade vinaigrette, and be sure to add some creamy diced avocado.

Storing and Freezing

Leftover rice holds for 4-5 days in the refrigerator. Make sure it's cooled quickly and stored in an airtight container to maintain freshness. When reheating, heat thoroughly to at least 165°F for food safety or microwave until the same temperature.

For longer storage, vegetable rice freezes well for up to 3 months-just portion it out and freeze in airtight containers or freezer bags. I freeze mine in these freezable containers. Just pop out a portion and microwave until hot. Works like a charm!

A bowl of colorful rice with mixed vegetables and a parsley garnish ready to serve.

Recipe FAQs

What is the best type of rice to use for vegetable rice?

Long-grain rice like basmati or jasmine works best because it stays fluffy and separate. My preference is the basmati.

How do I prevent my rice from becoming mushy?

Use the correct water-to-rice ratio (1 ¾ cups liquid per 1 cup of white rice), don't overcook, and let the rice steam finish for 10 minutes, covered, after cooking before fluffing with a fork.

Can I make vegetable rice without broth?

Yes, you can make vegetable rice with water, but stir fresh herbs at the end for flavor, such as parsley. Also consider adding a spice such as saffron or paprika for color and flavor.

What protein pairs well with vegetable rice?

Great options include grilled chicken, pork, shrimp, tofu, or beans.

More Terrific Recipes With Rice

We love rice! In all kinds and colors. Naybe some of these recipe with or about cooking rice you will enjoy.

Did You Make This Recipe?

If you make vegetable rice, 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 bowl of colorful rice with mixed vegetables and a parsley garnish ready to serve.

Vegetable Rice

Sally Cameron
Colorful and tasty, the vegetable rice goes with many main dishes and is great for prep and make head. Customize it with the vegetables you prefer if desired. This is a Mexican-style recipe but you can make it plain, see recipe notes at the end. For vegan or vegetarian, use vegetable broth.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6 to 8
Calories 261 kcal

Equipment

Ingredients
  

  • 1 ½ cups white basmati rice
  • 1 ½ tablespoons extra virgin olive oil or avocado oil
  • 1 cup chopped white onion 1 small onion
  • 2 large garlic cloves
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 tablespoon tomato paste
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 ½ cups low sodium chicken broth or vegetable broth
  • ½ cup peas frozen, thawed
  • ½ cup corn kernals frozen, thawed
  • ½ cup finely chopped carrot 2-3 carrots
  • ½ cup finely chopped red bell pepper half of a large pepper
  • 1 tablespoon fresh chopped cilantro or parsley optional garnish

Instructions
 

Wash rice

  • Add the rice to a sieve and rinse well under cold running water for 1 minute. Drain and save for cooking.

Cook rice

  • Add the oil to a heavy medium pot (3 ½ quarts) over medium heat and saute the onions until soft, 3-4 minutes. If they start to brown turn the heat down. Add the garlic and cook 1 minute more.
  • Add the spices, tomato paste, salt and pepper, and stir, cook 1-2 minutes until it's mixed and fragrant. Add the washed drained rice and toast for 5 minutes, stirring.
  • Add broth to the pot and stir. Turn up the heat and bring to a boil, cover with a tight fitting lid and turn heat to low. Cook rice for 15 minutes.

Add vegetables

  • At the end of 15 minutes, stir the rice quickly then add all of the vegetables right on top of the rice. Cover with the lid, turn heat off and allow to steam finish for 10 minutes. Taste and season with more salt and black pepper if desired.

Notes

To make a more simply flavored vegetable rice, skip the spices and the tomato paste. 

Nutrition

Calories: 261kcalCarbohydrates: 48gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 257mgPotassium: 331mgFiber: 3gSugar: 4gVitamin A: 2345IUVitamin C: 25mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Hearty Chicken Minestrone Soup

by 2 Comments

This hearty Chicken Minestrone Soup is packed with tender chicken, fresh vegetables, beans, and pasta in a rich, savory broth. A high-protein twist on the classic, it's gluten-free when made with GF pasta or use regular pasta. Perfect for late-winter days when the weather is still chilly, this comforting soup is a great way to bridge the seasons.

A large pot of colorful chicken minestrone with toasts and parmesan. soup

While traditionally a vegetarian soup-or made with pancetta or prosciutto-classic minestrone soup is highly adaptable. My modern version stays true to its rustic Italian roots while adding extra protein with chicken and using a flavorful chicken broth. It's a well-balanced meal that keeps you full and energized, making it perfect for meal prep or a wholesome weeknight dinner.

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Why You'll Love Chicken Minestrone Soup

  • Hearty and satisfying.
  • Add chicken for more protein.
  • Loaded with nourishing vegetables.
  • Make it gluten-free or not.

For another hearty Italian-style soup, make a pot of this Tuscan white bean soup.

Recipe Ingredients

Prepping all of the Minestrone ingredients takes a little effort, but it's worth it. You can do some of it ahead to save time.

Ingredients for chicken minestrone soup in prep bowls on a marble counter.
  • Chicken: Use leftover chicken or rotisserie chicken.
  • Broth: Low sodium chicken broth.
  • Beans: Minestrone uses either red kidney beans, or the white beans called cannellini beans.
  • Onion: Yellow, white, or brown onions.
  • Celery: For the base of flavor.
  • Carrots: For sweetness and flavor.
  • Garlic: Fresh cloves for the best flavor.
  • Zucchini: Adds to the hearty texture, blends well with tomatoes and broth.
  • Green beans: Use fresh raw green beans.
  • Herbs: Dried basil, thyme, rosemary, or an Italian seasoning blend. Add fresh basil to and fresh parsley finish at the end end for more flavor.
  • Oil: Extra virgin olive oil, or avocado oil.
  • Pasta: Choose small pasta shapes in either gluten-free, wheat pasta, or grain-free pasta. Ditalini pasta, elbow macaroni, or small shells work well.
  • Tomatoes: Canned diced tomatoes, chopped, or crushed tomatoes. Use high-quality tomatoes such as Italian San Marzano tomatoes.
  • Parmesan cheese: Grated Parmesan for a rich salty finishing touch at serving.
  • Parmesan rind: If you have one, it adds a nice depth of flavor and umami richness to the minestrone.

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

Chef's Tip: Homemade chicken broth makes the best minestrone soup! It's richer in flavor and more nutritious than store-bought versions. Try my Instant Pot chicken broth for a fast batch, or my slow-simmered chicken bone broth for extra depth. Prefer a plant-based option? Homemade vegetable broth is easy to make and adds great flavor to any soup. Any way you make it, use a rich broth for great soup.

Substitutions and Variations:

  • For a little heat, add red pepper flakes.
  • For greens, add a couple handfuls of baby spinach leaves just before serving. Chopped kale and chard are good too.
  • For a vegetarian minestrone or a vegan option, use vegetable broth, and omit the chicken, using both red and white kidney beans. 
  • Use frozen green beans instead of fresh.
  • Don't like kidney beans? Use navy beans, great northern beans, or even garbanzo beans.

For another classic, big, flavorful soup, make a pot of Italian Ribollita Soup.

Minestrone Recipe Instructions

Start a large pot of water to cook the pasta. Cook it just to al dente as it will soften more in the minestrone.

Chopped onions in olive oil in a dutch oven sauteeing.
  1. Saute onion in olive oil until soft, 3-4 minutes. Add garlic, cook 1 minute.
Carrots, onion, and celery in a pot for soup with a wood spatula.
  1. Add the carrots and celery, cook until softened, 3-4 minutes.
Mixed vegetables for soup in a stock pot with a wooden spatula.
  1. Add the zucchini, green beans, and herbs. Stir and cook another 3-4 minutes.
Cannellini beans just added to chicken minestrone soup.
  1. Stir in the beans and tomatoes.
Golden chicken broth pouring into a pot of chicken vegetable soup.
  1. Add the broth.
A pot of soup in process showing vegetables, broth, and shredded chicken.
  1. Stir in the chicken and pasta, cook at a gentle simmer until hot to serve.
A dutch oven full of chicken minestrone soup with a bowl on the side.

Serving Suggestions

Chicken minestrone soup is a hearty meal in a bowl. All you need if desired is some crusty bread or a slice of garlic toast. For garnish, add chopped Italian parsley or even a drizzle of pesto, and be sure to sprinkle with real Parmigiano Reggiano!

Storing and Freezing

Minestrone soup lasts 3-4 days in the refrigerator in an airtight container. As the minestrone holds in the refrigerator the pasta absorbs broth so you may need extra broth when reheating, about a ½ cup per serving.

It's best to freeze minestrone without the pasta and add fresh-cooked pasta when reheating to avoid mushiness.

I freeze my soup in portions in Souper Cubes! They work great, make freezer storage easy and neat, and they stack. I pop out however many cubes I need for a batch of soup. Plus they are good for way more than soup and broth.

Recipe FAQS

Can I use frozen vegetables?

Yes, frozen green beans, peas, carrots, or zucchini work well-just add them near the end of cooking so they don't overcook.

What's the best pasta shape for minestrone?

Ditalini pasta, elbow macaroni, or small shells are common choices for minestrone, but any small shape works well.

Can I cook the pasta in the soup?

Yes, but I recommend you don't. For the best texture, cook the pasta separately and add it just before serving to prevent it from absorbing too much broth.

Can I use raw chicken instead of cooked rotisserie chicken?

Yes, simmer raw chicken breasts or thighs (without the skin) in the broth until fully cooked, then shred or chop and return to the soup (removing any bones, or use boneless chicken).

More Hearty Soup Recipes

Please check out the soups recipe index for more delicious soup ideas, from creamy purees like this cream of asparagus soup, or a Mexican chicken tortilla soup, to a quick tomato soup made from canned tomatoes.

Did You Make This Recipe?

If you make this chicken minestrone soup, 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 dutch oven full of chicken minestrone soup with a bowl on the side.

Chicken Minestrone Soup

Sally Cameron
This hearty minestrone soup is packed with healthy vegetables, tasty broth, tender beans, chicken and pasta for a high protein lunch or dinner. Use either GF or regular pasta, and leftover or rotisserie chicken. Big flavors and a meal in a bowl. Top with grated parmesan and fresh chopped parsley to serve.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine American, Italian
Servings 4 to 5 (Yield 10 cups)
Calories 453 kcal

Equipment

  • Dutch oven 5 ½ quarts

Ingredients
  

  • 1 ½ tablespoons olive oil
  • 1 ½ cups chopped onion
  • 3 large garlic cloves chopped fine
  • ¾ cup chopped carrots about 3
  • ¾ cup chopped celery 3 ribs
  • 1 ½ teaspoon dried oregano
  • 1 ½ teaspoon dried thyme
  • ½ cup chopped zucchini 1 small
  • ¾ cup chopped raw green beans
  • 15 ounces canned chopped tomatoes or diced tomatoes
  • 15 ounce can of cannellini beans drained, rinsed.
  • 4 cups chicken broth, low sodium
  • 8 ounces rotisserie chicken or leftover chicken chopped
  • 4 ounces elbow pasta GF or wheat
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon fresh chopped parsley optional
  • ¼ cup grated parmesan cheese optional

Optional

  • 1 parmesan rind

Instructions
 

Pasta water

  • First get a large pot of water on to boil for the pasta. Add a little salt. When the water boils, add the pasta a cook according to the box directions. When done, drain through a strainer, rinse briefly with cold water and save for adding to the soup.

Make the soup

  • In a large heavy pot (5 ½ quart dutch oven) over medium heat, add the oil and when hot, cook the onion until soft, 3-4 minutes. Add the garlic and cook 1 minute. Add the carrots and celery and cook until softened, 4-5 minutes.
  • Stir in the dried thyme and oregano, then the zucchini, green beans, and tomatoes. Add the beans, broth, chicken, salt and pepper, parmesan rind if using, and bring to a simmer. Turn the heat down and allow soup to cook for 7-10 minutes to allow flavors to blend.
    Add the pasta towards the end and heat through. Garnish with fresh chopped parsley and sprinkles of grated parmesan cheese if desired.

Notes

  • For the dried herbs, you can also use 1 tablespoon of a dried Italian blend. 
  • For a little heat, add red pepper flakes.
  • For greens, add a couple handfuls of baby spinach leaves just before serving. Kale and chard are traditional too (but they need to cook longer than the spinach).
  • For a vegetarian or vegan minestrone, use vegetable broth, and omit the chicken, using both red and white kidney beans.
  • Use frozen green beans instead of fresh.

Nutrition

Calories: 453kcalCarbohydrates: 59gProtein: 33gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 54mgSodium: 713mgPotassium: 926mgFiber: 11gSugar: 10gVitamin A: 8216IUVitamin C: 28mgCalcium: 190mgIron: 6mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Easy Sugar Free Lemon Curd

by 1 Comment

Smooth, creamy, and packed with bright lemon flavor, this sugar-free lemon curd is a deliciously sweet treat-without the sugar! Naturally low-carb and a keto lemon curd, it's perfect for spreading on toast, swirling into yogurt, or stirring into overnight oats for a refreshing citrus boost. Versatile and easy to make, it's a must-try for lemon lovers. Check out the 'How to Use Lemon Curd' section for even more ways to enjoy it!

Creamy lemon curd dripping from a silver soon over a jar.

Winter is the best season to make this easy lemon curd when lemons are at their peak. Traditional lemon curd is made with eggs, lemon juice, sugar, butter, and zest. The only difference in this sugar-free version is swapping sugar for powdered allulose (a natural sugar alternative). It took extensive testing to get the recipe just right-but the results were worth it! The curd is just as smooth, creamy, and full of bright citrus flavor-without the added sugar.

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Why You'll Love Sugar-Free Lemon Curd

  • Bright lemon flavor.
  • Sugar-free, low carb lemon curd, and keto diet friendly.
  • Simple ingredients and simple to make.
  • Won't spike your blood sugar with 1 net carb per serving.
  • Make it thick, or make it pourable.

Love lemon? Try this tasty, high protein salad, lentil quinoa salad with a tangy lemon vinaigrette.

Ingredients You'll Need

Simple ingredients for sugar-free lemon curd, lemon, sugar, eggs, unsalted butter, on a counter.
  • Lemons: Fresh lemons for the juice and the zest. Both regular Eureka and Meyer lemons can work, but see the notes on lemon below.
  • Sweetener: Use pure powdered allulose not an allulose blend. The powder dissolves beautifully and does not get grainy (crystalize).
  • Butter: Use unsalted butter for lemon curd, no salt!
  • Eggs: Large eggs, no cracks. I've skipped the whole egg and used just yolks for an extra rich lemon curd.
  • Powdered citric acid: ONLY IF you are using Meyer lemons as the pH of the juice is not high enough to set the lemon curd. Buy a small bag online. This is how I make mine as I have a Meyer lemon tree.

Please see the recipe card for measurements and full recipe.

What to do with those egg whites? Make a batch of these easy chocolate chip meringues.

Substitutions and Variations

  • For dairy-free - Use a plant butter, stick style not tub.
  • Smoother lemon curd - Omit the lemon zest. 

Love lemon desserts? Try this lemon posset recipe or this fantastic lemon olive oil cake.

Chef's note on sweeteners: What is allulose? Allulose is a natural sugar substitute and naturally occurring sugar found at low levels in figs, raisins, wheat, maple syrup and molasses. It is not a sugar alcohol, like xylitol or erythritol (which I don't recommend). While the bag lists carbs in allulose, your body does not metabolize it. Adjusting for that fact, there is only 1 gram of carbs per serving. It's a terrific alternative sweetener of choice. Find more information on allulose here from Cleveland Clinic.

Does the Kind of Lemon Matter?

I tested this sugar-free lemon curd extensively-with both Eureka (standard grocery store variety) and Meyer lemons (I grow them), different ratios of yolks to whole eggs, and varying sweeteners-to find the best results. The type of lemons and sugar-free sweetener you use makes a big difference in how your lemon curd sets.

Standard Eureka or Lisbon lemons are ideal because their higher acidity helps the curd thicken properly.

Meyer lemons, on the other hand, have a lower acidity (higher pH), which means the curd won't set as firmly. If using Meyer lemons, you'll need to add powdered citric acid to compensate; otherwise, the curd will remain more of a pourable lemon sauce (which is delicious too!).

In terms of thickening and setting, it's best to let the lemon juice and heat do it's job. I tried adding xanthan gum to one batch that was thin, but it became gummy.

Recipe Instructions

Never made lemon curd? Here are step-by-step photos to show you how to make the best lemon curd, and all without sugar!

A stainless steel small sieve and sifted powder sugar on a white cutting board.
  1. Sift the powdered allulose to remove clumps or rocks.
Prep work for lemon curd on a cutting board with lemon juice, butter, and egg yolks.
  1. Zest and juice the lemons, separate the eggs, and cube the butter.
Bright golden yellow egg yolks whisked together in a glass bowl.
  1. Whisk egg yolks until smooth.
A stainless steel pan with lemon juice, butter, and allulose sugar.
  1. Add lemon juice, allulose, and butter to a 3 quart medium saucepan, melt and whisk until smooth over medium heat.
Bright yellow egg yolks in a bowl with a steel whisk
  1. When butter-allulose-juice mixture is hot, slowly drizzle into the egg yolks whisking continually (tempering).
Thickened, cooked lemon curd ready to be strained from the pan.
  1. Add the yolks mixture back into the pan, turn heat down, cook over medium-low heat whisking until thickened and reaches 180°F, 1-2 minutes.
Straining cooked lemon curd through a sieve into a clean bowl.
7. Immediately strain the cooked lemon curd through a sieve, pushing it through with a large spoon, spatula, or small ladle. Add lemon zest if desired.

Pour hot sugar-free lemon curd into a clean jar, cap, and refrigerate 4 hours to thicken or overnight. If the lemon curd thickens more than you want, stir in a little fresh lemon juice to thin to your preferred consistency.

Chef's tip: If you want to make a curd with other citrus fruits such as lime juice, it's as acidic as lemon juice so the curd should thicken properly. But it's sharper in flavor and you might need to adjust the allulose or add another sweetener to your taste. Consider combining lemon juice and lime juice for a lemon-lime curd!

How to Use Lemon Curd

A jar of yogurt topped with lemon curd and fresh blueberries with a silver spoon.

Here are a dozen ways to use sugar-free lemon curd:

  • Spread between cake layers for a bright, citrusy filing.
  • Swirl into muffin batter.
  • Spread on toast, scones, or muffins.
  • Fill or top crepes for an elegant dessert.
  • Top pancakes, like these Buckwheat pancakes for a terrific breakfast treat.
  • Dollop on gluten-free waffles.
  • Swirl into vanilla ice cream.
  • Mix into oatmeal or high-protein overnight oats.
  • Make a lemon curd blueberry yogurt parfait.
  • Fill cream puffs.
  • Pipe into vanilla cupcakes as lemon curd cupcakes.
  • Thin the curd with a little lemon juice and pour it over fresh fruit or cheesecake.

Storage & Freezing

According to the National Center for Home Food Preservation, if you store lemon curd in a well sealed airtight container in the refrigerator, it will last for up to a month (but it never lasts that long at my house).

Lemon curd can also be frozen for up to three months. Be sure to leave a half inch of air space in a well-sealed container. For thawing, place the container in the refrigerator for 24-48 hours.

One of my favorite summer grilling recipes for chicken breasts uses this terrific easy blender lemon marinade.

A glass jar of bright yellow lemon curd with a bowl of lemons on the side.

Recipe FAQs

Why did my lemon curd turn out too thin?

Lemon curd thickens as it cools. If it's still too thin after chilling, it may not have been cooked long enough. Cook until it coats the back of a spoon and reaches 175°F-180°F (77-80°C).

It might also be the type of lemon you used. Regular grocery lemons such as Eureka and Lisbon lemons have higher acidity which helps thicken the curd. Meyer lemons have lower acidity and need additional citric acid to help set the lemon curd.

Can I make lemon curd without butter?

Yes! The butter adds richness and a silky texture, but you can omit it for a lighter, dairy-free version or use a non-dairy butter.

Can I use bottled lemon juice instead of fresh?

Simply put, no. Use fresh lemons. Bottled lemon juice usually contains preservatives and lacks the bright, fresh citrus taste needed for a good lemon curd. It also might vary in it's acidity levels and the acidity of fresh lemon juice is needed to thicken and set the lemon curd.

How can I make my lemon curd extra smooth?

Strain lemon curd through a fine-mesh sieve after cooking to remove any bits of cooked egg. Straining ensures a silky, professional-quality curd. You can also skip the lemon zest.

More Lovely Lemon Recipes

If you love lemon, here are both sweet and savory lemon recipes to try.

Did You Make Lemon Curd?

If you make sugar-free lemon curd, 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 square jar filled with lemon curd dripping off a silver spoon.

Sugar-free Lemon Curd

Sally Cameron
Tangy, sweet, tart, bright, easy to make and versatile. This sugar-free lemon curd ditches the carbs and is keto-friendly too. Lots of ways to use it!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course condiment
Cuisine American
Servings 6 to 8 servings: Yield 1 cup
Calories 122 kcal

Equipment

Ingredients
  

  • 4 tablespoons unsalted butter sub plant butter for no-dairy
  • ¾ cup pure POWDERED allulose, sifted well not allulose with monk fruit
  • 6 large egg yolks
  • 2 large lemons, juiced and zested need ½ cup juice, optional zest
  • ¼ teaspoon powdered citric acid for Meyer lemon juice only

Instructions
 

Prep work

  • Separate the eggs for the yolks and save the whites for another use. Sift the allulose as it's often lumpy in the bag. Juice and zest the lemons. Strain the lemon juice. You need ½ a cup of lemon juice.

Cook the lemon curd

  • Melt butter in the pan over medium low. Add the lemon juice (and citric acid if needed) and sifted allulose and whisk until smooth. Whisk the yolks until smooth in a medium bowl.
    When the butter lemon blend is hot, slowly drizzle it into the egg yolks whisking continually until totally incorporated. This is called tempering, so the eggs don't scramble.
  • Pour the entire mix back into the pan and cook, whisking continually, until it thickens and reaches 175°F-180°F. Pour immediately through a sieve to catch any cooked egg bits. Stir in 1 tablespoon lemon zest if using.
  • When it's finished, pour the liquid lemon curd into a clean jar, cap tightly and refrigerate 4 hours or overnight until set.
    If after refrigeration the lemon curd is thicker than you want, add a little fresh squeezed lemon juice and stir to reach the desired consistency.
  • Lemon curd lasts in an airtight container for up to one month or frozen for up to 3 months. Thaw in the refrigerator for 24-48 hours and stir well.

Notes

Storage: Sugar-free lemon curd lasts up to 1 month in an airtight container refrigerated and can be frozen for up to 3 months. 
Notes on carbs: While a bag of allulose lists carbs on the nutrition label, as our bodies do not metabolize allulose the carbs zero out. The only carbs are from the lemon juice. 
Lemon juice note: If you are using Meyer lemon juice you must increase the acidity with citric acid. Add a ¼ teaspoon to the allulose after measuring.
What to do with extra egg whites? Make these Forgotten Cookies (like chocolate chip meringue cookies). 

Nutrition

Serving: 2tablespoonsCalories: 122kcalCarbohydrates: 1gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 204mgSodium: 9mgPotassium: 21mgSugar: 0.1gVitamin A: 478IUCalcium: 24mgIron: 0.5mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Creamy Paprika Sauce Recipe

by 3 Comments

This rich and creamy sauce with brilliant orange color is paprika sauce, owing its gorgeous color and flavor to real Hungarian paprika. Yes, paprika! Often overlooked as just a garnish for deviled eggs, it truly shines as the star of this fantastic and flavorful sauce. Ready in just 25 minutes, this versatile sauce pairs beautifully with lean meats, chicken, fish and seafood, crowning any dish with its beautiful flavor and color.

A jar of vivid orange paprika sauce with a gold spoon and paprika sprinkled on the table.

When Hungarian friends gifted me a bag of fresh, vibrant paprika straight from Budapest, I was blown away by its incredible color and fragrance. It was worlds apart from the dull, dusty paprika I was used to from the grocery store.

While I use a lot of smoked paprika in my recipes, regular paprika had been sitting on the shelf-until this game-changer arrived. Making paprika sauce is so simple, and its versatility will have you reaching for it again and again!

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Why You'll Like This Recipe

  • Paprika sauce (also called paprika cream sauce) is easy to make.
  • Versatile, for meats, chicken, fish, and seafood, even eggs and omelets.
  • Makes the most of high quality paprika.
  • It's authentic, approved by my Hungarian friends!

Chef's tip on buying paprika: Skip the clear bags or jars and buy real Hungarian paprika in tins or solid bags where it is protected from light to maintain color and potency. Store it away from light and heat.

If you love making homemade sauces, try this homemade cocktail sauce, or this gluten-free Hoisin sauce.

Recipe Ingredients

Ingredients for paprika sauce in prep bowls on a gray counter.
  • Paprika: Buy fresh Hungarian paprika, also labeled sweet paprika. Check a speciality spice store and online sources versus the grocery store for best quality.
  • Butter: Buy unsalted butter so you control the salt level.
  • Onion: Hungarian cooking uses lots of onion. Use yellow, brown, or white onion, and avoid red onions, which aren't traditional and can overpower the sauce.
  • Garlic: A clove of fresh garlic, it's used with restraint in Hungarian cooking.
  • Tomato paste: Adds color, depth of flavor, and helps thicken the paprika sauce.
  • Broth: Low sodium chicken broth or vegetable broth.
  • Cream: Use heavy cream or heavy whipping cream.
  • Sour Cream: It wouldn't be Hungarian without sour cream! Get full fat sour cream; do not use low fat.

Please see the recipe card for measurements and salt.

Substitutions and Variations

This is one recipe where I do not use black pepper. I don't want black specks in the beautiful orange sauce. If you want to add pepper, try a little white pepper.

  • Use smoked paprika powder for a smoky flavor variation (delicious but not traditional).
  • Use part hot paprika for a spicy sauce.
  • Use creme fraiche in place of full fat sour cream.
  • If you want to spice it up afterwards, add a little of your favorite hot sauce. 

For another delicious creamy sauce, try this roast pork tenderloin with mustard cream sauce.

Chef's tip on paprika: Sweet paprika (made from sweet mild red peppers) is the most commonly used in Hungarian cuisine. Hot Hungarian Paprika, made from hotter varieties of peppers (similar to cayenne pepper or a  chili pepper) adds heat and is often used alongside sweet paprika for a more balanced flavor. Rose Paprika is a milder, slightly aromatic type made from the middle of the pepper. Smoked paprika is not traditional in classic Hungarian recipes, but can be used as a modern twist to add a smoky depth of flavor.

Recipe Instructions

Cooking chopped onions in a stainless steel pan in butter.
Step 1: Saute onions in butter until soft over medium-low heat, about 3 minutes. Do not brown them. Add the garlic and cook another 30 seconds.
Cooking onions turned orange from adding tomato paste.
Step 2: Stir in tomato paste and cook another 2 minutes.
Paprika added to a pan of cooking onions turning it bright orange.
Step 3: Add paprika and stir into onion mixture. Cook another 2 minutes.
Simmering onions and paprika in a steel pan becoming a sauce.
Step 4: Add broth and simmer for 2 minutes.
Heavy cream added to a pan of simmering red paprika sauce.
Step 5: Stir in heavy cream until smooth and add salt.
Simmering paprika sauce in a stainless steel sauce pan.
Step 6: Simmer sauce for 2 minutes until blended and thickened.
Bright red sauce in a small blender container.
Step 7: Puree the sauce in a blender to smooth it out, 30 seconds.
Bright orange paprika sauce adding sour cream to finish.
Step 8: Add the sauce back to the pan, finish it with sour cream and heat through. Taste and adjust with a little more salt if desired.
Vivid orange paprika sauce in a jar with a gold spoon and sprinkles of red paprika on the plate.

Chef's tool tip: For making paprika sauce, I use a 3 quart sauce pan called a saucier. Unlike traditional saucepans with sharp corners, saucier pans have gently curved sides, making it easier to stir and whisk without food getting stuck in the corners. It's a terrific addition to your kitchen collection. It's also my go-to pan for risotto. Sauciers are good all-purpose pans that are easy to clean too.

Serving Suggestions

Because paprika sauce is rich and creamy, it pairs well with:

  • A great way to dress up simple roasted or grilled lean meats, like this grilled flank steak or a simple seared pork tenderloin.
  • Simple grilled, roasted, sautéed, or smoked chicken breast.
  • Lean fish and seafood that needs some added richness such as halibut, cod, mahi mahi, or easy baked shrimp.
  • It's even good with eggs such as poached eggs (instead of hollandaise), and omelets.
  • Paprika sauce takes an easy chicken recipe to another level.

I generally make paprika sauce ahead of time and re-heat on a very low temperature in a small pan. Don't get the sauce too hot as it might break (separate). If it does, whisk it back together to serve.

Paprika sauce holds for 4-5 days in the refrigerator in an airtight container. It's not a sauce that freezes due to the dairy content.

Recipe FAQs

What type of paprika should I use for paprika sauce?

Traditionally, Hungarians make paprika sauce with sweet paprika. To make it spicy, add a little hot paprika. And while smoked paprika is not traditional, it does add a terrific flavor and modern edge to paprika sauce. Try them all!

What dishes go well with paprika sauce?

Because paprika sauce is rich and creamy, serve it with lean grilled or roasted meats, chicken breasts, fish and seafood, or roasted vegetables. It's even good with eggs, especially in place of Hollandaise for Eggs Benedict, and omelets. It's terrific with pork tenderloin and pork chops.

Can I serve paprika sauce cold?

Paprika sauce is even good served cold as a dip or spread as with the fat content, it gets very thick when refrigerated. Try thinning it down and using as a cold sauce.

How do I fix broken paprika sauce?

Because of the sour cream, if you get paprika sauce to hot after adding the sour cream, it might separate or what is called "break". To fix it, whisk fast to re-incorporate the elements. If that does not help, put it in a blender on low speed.

Another trick for next time you make it is using creme fraiche instead of regular, full fat sour cream, as the higher fat content of the creme fraiche won't break in sauces.

What's the difference between Spanish paprika and Hungarian paprika?

Both made from ground dried peppers, but they differ in flavor, smokiness, and heat levels due to the types of peppers used and their production process.

Spanish paprika tends to be smoky, rich, and slightly sweet from drying the peppers over wood fires, giving it a rich, darker red color.

Hungarian paprika tends to be sweet, earthy, and slightly fruity, with a more vibrant pepper taste. It's typically not smoked, allowing the natural sweetness of the peppers to shine through. They are both terrific and hold an important place in your spice cabinet.

More Super Sauce Recipes

Sauce makes everything good, transforming the most basic recipes into something fun and delicious. And be sure to check out the sauce recipes index page.

Did You Make This Recipe?

If you make this paprika sauce, please 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 enjoy hearing from you.

📖 Recipe

A glass jar of bright orange paprika sauce with a golden spoon and a bag of paprika behind.

Paprika Sauce

Sally Cameron
Rich and creamy paprika sauce is delicious served with lean meats, chicken, fish and seafood. It's good too over poached eggs and omelets.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Sauce
Cuisine American, hungarian
Servings 8 Yield 1 ¾ cups
Calories 90 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • ¾ cup chopped onion ½ medium onion
  • 1 small garlic clove finely chopped
  • 1 tablespoon tomato paste
  • 1 ½ tablespoons paprika sweet paprika
  • ½ cup chicken broth low sodium or homemade
  • ½ cup heavy whipping cream
  • ⅓ cup full fat sour cream
  • ¼ teaspoon sea salt or more to taste

Instructions
 

  • Melt the butter in a medium (3-quart) saucepan over medium-low heat. Add the chopped onion and cook until soft but not browned, about 3 minutes. Add the garlic and cook another 30-60 seconds, stirring.
  • Stir in the tomato paste and cook for 2 minutes. Add the paprika and cook another 2 minutes, stirring, to bloom the spices and release their oils.
  • Stir in the broth and increase the heat slightly. Simmer for 2-3 minutes to blend. Stir in the broth and increase the heat slightly. Simmer for 2-3 minutes to blend. Add the heavy cream and salt, stirring until smooth. Cook for 2 more minutes to thicken slightly. Puree the sauce in a blender to smooth it out, 20-30 seconds.
  • To finish the sauce, add the puree back to the pan and stir or whisk in the sour cream until smooth. Taste for seasoning and adjust with any additional salt for your preference. Sauce is ready to serve.

Notes

Chef's Note: I've tested this sauce with ¼ cup, ½ cup, and ¾ cup of heavy cream. While all three amounts work, ½ cup strikes the best balance-it keeps the sauce rich and creamy without muting the paprika flavor. If you prefer a lighter sauce, use ¼ cup. For a richer, more velvety result, go with ¾ cup.
Options
  • Use smoked paprika powder for a smoky flavor variation (delicious but not traditional).
  • Use part hot paprika for a spicy sauce.
  • If you want to spice it up afterwards, add a little of your favorite hot sauce.
  • Start with ⅓ cup sour cream, then taste. If you prefer a tangier, richer finish, add a little more to taste. 
Make paprika sauce ahead of time and re-heat on a low temperature in a small pan. Don't get the sauce too hot as it might break (separate). If it does, whisk it back together to serve.
Paprika sauce holds for 4-5 days in the refrigerator in an airtight container. It's not a sauce that freezes due to the dairy content.

Nutrition

Calories: 90kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 24mgSodium: 99mgPotassium: 101mgFiber: 1gSugar: 1gVitamin A: 983IUVitamin C: 2mgCalcium: 19mgIron: 0.4mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Forgotten Cookies (chocolate chip meringues)

by 3 Comments

Forgotten cookies, called so because you make them, put them in the oven, and forget about them! In the morning you'll wakeup to freshly baked cookies that are crisp on the outside filled with chocolate chips and nuts. It's an old fashioned, vintage kind of recipe for everyone's cookie recipe file. Once you make them, you will never forget these cookies! They are easy and fun to make.

A plate of Forgotten Cookies with chocolate chips and walnuts on a white serving plate.

Similar to chocolate chip meringue cookies, forgotten cookies are a favorite for home cooks because they are simple to make, inexpensive, and can be flavored with a variety of add-ins like chocolate chips, nuts, coconut, or dried fruit. This method is fun, because you make them and forget about them until they are crisp and ready to munch on. Their light as a cloud!

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Why You'll Like This Recipe

  • Light and airy meringue cookies with crunch from walnuts and chocolate chips.
  • They crisp overnight in the oven, ready in the morning. 
  • Great for busy bakers as they are so easy.
  • Simple ingredients.

For another easy and fun sweet treat, make this chocolate bark bites with cranberries and nuts.

Recipe Ingredients

Ingredients for chocolate chip meringue cookies in prep bowls on counter.
  • Eggs: Large eggs; all you need is the egg whites (no egg yolks). 
  • Sugar: White sugar; superfine works even better with meringues than standard granular.
  • Cream of tartar: Stabilizes the egg whites for the meringue.
  • Salt: Just a pinch, I use sea salt.
  • Chocolate chips: Your favorite chocolate chips, semisweet or dark chocolate, regular or low-sugar. The mini chocolate chips work well too. Use no-sugar chips to reduce overall sugar in recipes.
  • Nuts: Walnuts provide a nice crunch and texture to these cookies. 
  • Vanilla: Real vanilla extract for the best flavor. Here is my favorite vanilla.

Please see the recipe card for measurements. 

Love hot chocolate? Here's spiked hot chocolate with optional liqueurs. It's like a liquid dessert. There's a kids version too.

Substitutions and Variations

  • Use pecans instead of walnuts.
  • For alternative chocolate chips try: GoodSam chocolate chips, date-sweetened chocolate chips (they are good!), or these chocolate chips that are free from 14 common allergens. I'm shying away from brands with erythritol due to a recent study, and malitol, another hybrid sugar that gives some people digestive upset.
  • Try white chocolate chips, mini chocolate chips, or mint chips.
  • Chopped coconut is a nice add (unsweetened, not the sticky stuff).
  • Add a little cinnamon for cinnamon meringues.
  • Try crushed peppermint candy at Christmas or peppermint extract.

Here's a bite-sized treat that's actually healthy but tastes like it's not; peanut butter oatmeal protein balls with chocolate chips. Keep them in the freezer!

Chef's tip on whipping egg whites: Egg whites whip the best when they are at room temperature, but they separate more easily when the eggs are cold. So separate your eggs while they are cold, then allow the whites to warm up to room temperature for the best whipping and a nice stiff meringue.

Recipe Instructions

Be sure the egg whites are at room temperature before you start making forgotten cookies for best results. Cold egg whites do not whip well. Pre-heat the oven to 350º. Line a baking sheet with parchment paper or aluminum foil.

Beaten egg white to make meringues at the light foamy stage in a stainless steel bowl.
Step 1: With a hand mixer on low speed, whip egg whites, cream of tartar, and salt to a foamy stage.
Meringues whipped to soft peak stage in a silver bowl.
Step 2: Increase speed. Keep beating until soft peaks form. Add vanilla.
Egg whites for meringue whipped to stiff peaks, ready to proceed.
Step 3: Incrrease speed to high and str gradually adding sugar. Whip egg whites to stiff peaks.
Properly whipped stiff egg white on a beater over a steel bowl.
Step 4: Example of perfect stiff peaks, ready to proceed with recipe.
Folding chopped nuts into whipped egg white batter
Step 5: Gently fold chopped nuts into the stiff egg whites with a rubber spatula.
Folding chocolate chips into meringue batter for cookies.
Step 6: Gently fold in chocolate chips to complete the meringue batter.
Forgotten meringue cookies portioned onto parchment lined cookie trays for baking.
Step 7: Portion meringue batter onto parchment lined cookie trays. Place the cookie tray (s) into the oven, close the door, and turn the oven off. Do not open the oven until yo're ready to test to see if they are ready; it might be overnight or as little as 5 hours.

Note on timing: In recipe testing, I've let forgotten cookies go as long as 17 hours and also had them ready in as little as 5 hours. Pull one from the oven and test around 5 hours to see if they are crisp enough for you.

Chef's tip: How to make perfectly portioned cookies? Use a terrific little tool called a disher or a cookie scoop. They are handy for quickly and easily portioning many things, especially cookie batter and dough. Find them online. The size I use for forgotten cookies is the #30. The higher the number, the smaller the size. If you have a cookie scoop of a different size, say a #40, the cookies will be a little smaller (more cookies). For more free-form cookies, just use a tablespoon and dollop them onto the baking sheet.

Forgotten Cookies vs. Chocolate Chip Meringues

Forgotten cookies and chocolate chip meringue cookies have basically the same ingredients, but they are baked differently. 

Forgotten cookies are placed in a pre-heated oven, then the oven is turned off and the cookies are left to slowly dry and crisp overnight (I've made them anywhere from 5 hours to 17 hours).

This unique method creates a crisp exterior while the inside remains slightly chewy. Meringue cookies are baked at a low temperature for an extended time until they are fully dry throughout. This creates a uniformly crisp and light textured cookie.

If you leave forgotten cookies in the oven long enough, they will completely dry like a chocolate chip meringue.

A small plate with a bitten into meringue cookie and a whole cookie.

Here's another way you can bake the forgotten cookies. Use ¾ of the chocolate chips folded into the batter with the walnuts, and sprinkle the other ¼ cup on top before baking.

Chocolate chip meringue cookies with chocolate chips sprinkled on top before baking on a white plate.

Recipe Tips for Success

  • Use room temperature egg whites. 
  • Skip plastic bowls to whip meringues, choose a metal bowl, glass bowl, or ceramic.
  • Don't try to make meringues on humid or rainy days.
  • Be sure your tools a squeaky clean.
  • Use the cream of tartar for stiffer whites. 

Serving and Storage

Enjoy forgotten cookies anytime a cookie snack attack happens! They also make a nice gift from the kitchen at Christmas. Be sure cookies are completely cool before storing or they might get chewy and sticky versus being crisp. 

Because forgotten cookies are meringues, they are fragile and must be packaged carefully to avoid crushing. Use a cookie tin or other stiff airtight container that seals well to protect them as they are highly susceptible to moisture. 

To stack them in a cookie tin, place a layer of parchment paper between each layer and don't overcrowd them. Store the container at room temperature in a cool, dry place. Avoid storing them in the refrigerator, as the humidity can cause the cookies to soften or become sticky.

Forgotten cookies can typically be stored for up to 5-7 days if kept in an airtight container at room temperature.

A round white plate piled with chocolate chip meringue cookies.

Recipe FAQs

Why did my forgotten cookies turn out chewy or sticky?

Chewy or stick forgotten cookies could be due to several reasons. Humid conditions in the environment, insufficient baking or drying time, or improper storage could be the reasons.

How long should I leave forgotten cookies in the oven?

Overnight is the typical instruction, so about 8 hours. Exact timing depends on the heat retention of your oven and the size of your cookies. 

Can I make forgotten cookies without cream of tartar?

You can, but the risk is not getting nice stiff meringue when the egg whites are whipped as cream of tartar is a stabilizer and creates a firmer meringue.

Why did my meringue not reach stiff peaks?

Even the smallest amount of fat, such as egg yolk, may prevent the meringue from reaching optimal stiffness. Even residual fat in the  mixing bowl can effect the meringue development. Be sure your bowl and utensils are squeaky clean when making meringue. 

More Sweet Treat Recipes

For more sweet ideas, check out the desserts index page for inspiration!

⭐️Did You Make This Recipe?

If you make forgotten cookies, please comment and let me know how you liked them. If they were a hit, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.

📖 Recipe

A round white plate piled with chocolate chip meringue cookies.

Forgotten Cookies

Sally Cameron
Here's a recipe that should be in everyone's cookie file. Once made, you will never forget these cookies. Note, room temperature whites whip better than cold ones.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Drying time 8 hours
Total Time 8 hours 16 minutes
Course Cookies, Dessert
Cuisine American
Servings 10 yield 20 cookies
Calories 171 kcal

Equipment

Ingredients
  

  • 2 large egg whites at room temperature (important!)
  • ⅔ cup sugar superfine works best if you have it
  • 1 cup chocolate chips
  • 1 cup chopped walnuts pecans
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon cream of tartar
  • 1 pinch salt

Instructions
 

  • Pre-heat the oven to 350°F. Line a cookie baking sheet with parchment paper or aluminum foil.
  • Using a hand mixer, beat egg whites with cream of tartar and salt starting on slow speed until foamy. Increase speed and beat whites until soft peaks form. Increase speed to high and begin adding sugar gradually until all sugar is added and peaks are stiff and glossy. Gently fold the chocolate chips and nuts in by hand with a rubber spatula.
  • Drop cookie dough by tablespoons full onto the parchment. Alternatively for portioning, use a #30 cookie scoop (aka a disher, notes below). Place the cookies in the oven, turn the oven off, and allow the cookies to slowly dry and crisp overnight in the oven, door closed. Do not open the oven.
    NOTE: I've let forgotten cookies go as long as 17 hours (super crisp) and also had them ready in as little as 5 hours. Pull one from the tray and test around 5 hours to see if they are crisp enough for you.
  • In the morning, remove the cookies and taste test one. Cool cookies on a wire rack and package in an airtight container or cookie tin with a tight fitting lid. To layer cookies, place a piece of parchment or wax paper between the layers.
    Cookies keep on the counter for about a week. Do not refrigerate, as moisture is the enemy of meringues.

Notes

Variations:
  • Use pecans instead of walnuts.
  • Add some chopped coconut (unsweetened, not the sticky stuff).
  • Add a little cinnamon.
  • Use finely chopped chocolate instead of chips.
  • Add crushed peppermint or use peppermint chips for Christmas.
  •  
  •  
  •  

Nutrition

Serving: 2cookiesCalories: 171kcalCarbohydrates: 21gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gSodium: 15mgPotassium: 121mgFiber: 1gSugar: 11gVitamin A: 2IUVitamin C: 0.2mgCalcium: 25mgIron: 0.3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Forgotten cookies, called so because you make the batter and portion them, then put them in the oven and forget about them overnight. An old fashioned treat and cookie recipe that should be in everyone's cookie file. Once made, you will never forget these cookies. Note, room temperature whites whip better than cold ones.

Makes: about 15-16 cookies

Ingredients

  • 2 large or extra large egg whites (at room temperature)
  • ⅛ teaspoon cream of tartar
  • A pinch of salt
  • ⅔ cup sugar
  • 1 cup chocolate chips
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla extract

Directions

  1. Pre-heat the oven to 350º. Line a baking sheet with baking parchment paper.
  2. Using an electric hand mixer, beat egg whites with cream of tartar and salt until whites are stiff. Fold in the stevia, chips and walnuts by hand. This will make a flatter cookie. See notes below for options.
  3. Drop tablespoonfuls of the batter onto the parchment lined baking sheet. You should make about 15-16 cookies. Place the baking sheet in the oven and turn it off. Leave the cookies to bake and dry until morning, or about 6-8 hours, until crisp.

Notes on sugar options - If you are going to use all sugar or half sugar/half stevia, add the sugar to the egg whites when they are frothy when beating with the mixer. Beat until stiff, the fold in chips and nuts.  If you want more of a mounded cookie versus a flat cookie, do this for the all stevia version too.[/recipe]

Subs: pecans for walnuts, what about for a nut allergy?

Air Fryer Chicken Cutlets

by 5 Comments

Need a fast and easy dinner? These thin, crispy air fryer chicken cutlets are ready in minutes. With a quick dip in egg wash, a coating of panko or breadcrumbs, and just 11-12 minutes in the air fryer, you'll have golden cutlets that are juicy inside and crunchy outside. I'll share my simple tip for the perfect crust - plus options for making this air fryer chicken cutlets recipe gluten-free or with classic panko. This is weeknight fast food, made better. Much better!

Four golden crisp air fryer chicken cutlets with a sprinkle of parmesan and parsley, gray platter.

These air fryer chicken cutlets go with just about everything. Serve them with a simple salad, over pasta, in a sandwich, or as an easy main with roasted veggies. Because they're air fried, you get the crunch of fried chicken with a lot less oil and effort. Perfect for weeknights, meal prep, or whenever you need a dinner everyone will love.

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Why You'll Love Air Fryer Chicken Cutlets

  • Fast & easy - these chicken cutlets cook in just 11-12 minutes in the air fryer.
  • Crispy without deep frying - all the crunch, but lighter and with less oil.
  • Gluten-free or not - make them with regular panko or gluten-free crumbs.
  • No flour needed - a simple egg wash and crumb coating keeps them light and golden.

No air fryer? This reader favorite recipe for easy chicken parmesan is made on the stovetop.

Ingredients You'll Need

Ingredients for air fryer breast chicken cutlets in prep bowls on counter.
  • Chicken - Boneless, skinless chicken breasts, sliced into thin cutlets (saves money vs. pre-cut), but buy sliced cutlets for convenience.
  • Egg - Helps the crumb coating stick.
  • Parmesan cheese - Finely grated for salty flavor (omit for dairy-free).
  • Breadcrumbs - Gluten-free panko, regular panko, or classic breadcrumbs all work (see notes below). My homemade breadcrumbs work great.
  • Garlic powder - Adds a savory boost.
  • Onion powder - Enhances flavor depth.
  • Paprika - Regular or smoked, for color and subtle warmth.
  • Italian seasoning - A simple dried herb blend for balance.
  • Fresh parsley - Optional garnish for freshness and color.
  • Cooking spray - Pure avocado or olive oil spray for crisping.

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

Chef's tip on panko vs. breadcrumbs: Panko crumbs give the cutlets an extra-light, crispy texture, while regular breadcrumbs create a finer crust. Both work - it just depends on the crunch you prefer and what you have on hand. I use both.

Substitutions and Variations

  • Spicy chicken cutlets - Add cayenne, chipotle powder, or even a pinch of cumin and coriander for a kick.
  • Herb swap - Use a single dried herb such as oregano or thyme in place of Italian seasoning.
  • Extra golden color - Stir a little turmeric into the seasoning blend.
  • Kid-friendly chicken tenders - Swap chicken breasts for chicken tenders and leave them whole for homemade air fryer chicken tenders.
  • Want Italian-style? For extra Italian flair, boost the breadcrumb mix with an extra sprinkle of Parmesan and a little more dried oregano or basil. It makes the flavor closer to the classic fried Italian chicken cutlets - but lighter and crispier from the air fryer.

Chef's tip on GF panko crumbs: If you are gluten-free, I tested four brands of gluten-free panko: Ian's gluten-fee panko, Chef Nathan's, Aleias, and 4C gluten-free panko. I found they performed best when refined as bit as the crumbs are generally large. To refine, buzz briefly in a food processor, crush them in a pie plate with a flat meat pounder, or put them in a zip bag and use a rolling pin to crush just a bit. You'll get a finer coating but one that's still textured and crispy. Don't crush too much, leave some texture. The one I prefer is Ians. If you watch carbs, Aleias and 4C had the lowest carbs.

Examples of the difference in gluten-free panko brands on a white cutting board.

How to Cut Chicken Breasts into Cutlets

If you'd rather slice your own chicken breasts into cutlets versus buying the thin-cut chicken breast cutlets, here's how to do it:

Slicing a boneless, skinless chicken breast in half horizontally for a cutlet.
  1. Using a sharp slicing knife, slice chicken breast through the center. Aim a little high so the bottom piece is not too thin. Start rounded side up.
A chicken breast being sliced into half for a cutlet with a thin sharp knife.
  1. Slice all of the way through for two cutlets of equal size.

How to Make Crispy Air Fryer Chicken Cutlets

For thin-sliced chicken breasts in the air fryer, I can get 4 cutlets in my 6-quart model basket. How many you can fit will depend on the size of your air fryer.

Crushed breadcrumbs in a plastic bag with a meat pounder beside on counter.
Step 1: Refine the panko bread crumbs in a zip bag with a smooth-sided meat mallet, glass, or rolling pin.
Ingredients for coating chicken cutlets in a glass pie plate.
Step 2: Add all dry ingredients to a pie plate and mix well.
Chicken cutlets breading station with egg and seasoned coating.
Step 3: Set up a breading station to coat cutlets (no flour).
Whisked egg in a glass bowl with a chicken cutlet being coated.
Step 4: Whisk egg in a small bowl, add the raw chicken cutlet and cover in egg. Do 1 at a time.
A panko coated chicken breast in a pie plate being breaded.
Step 5: Place chicken cutlet flat in pie plate and coat well with panko on both sides, pressing crumbs on lightly.
Four chicken cutlets coated in seasoned panko crumbs on a rimmed baking sheet.
Step 6: Place breaded chicken cutlets on a baking sheet to transfer to the air fryer.
Breaded chicken cutlets in an air fryer basket ready for cooking.
Step 7: Arrange breaded cutlets in a single layer in the air fryer basket and spray lightly with avocado oil.
Golden air fried chicken breast cutlets in air fryer basket.
Step 8: Air fry cutlets at 400°F for 11-12 minutes, turning at half way for a golden crust.

Chef's Tips for Success

  • Refine the crumbs - If your panko pieces are extra large, pulse them briefly in a food processor for a finer, more even coating or crush in a zip bag with a rolling pin or meat pounder.
  • Oil spray matters - A light mist of avocado or olive oil spray helps the coating turn golden and crisp in the air fryer.
  • Cook to temp - Always check chicken with a thermometer; cutlets are done when they reach 165°F at the thickest part.

For another air fryer recipe that a super side dish, try these air fryer red potatoes.

Serving Suggestions

Air fryer chicken cutlets are endlessly versatile. Here are some of my favorite ways to serve them:

  • Classic dinner - Pair with roasted vegetables, rice, and a green salad. Or serve alongside mashed potatoes or whipped sweet potatoes for comfort food style.
  • Light & fresh - Top a crisp salad with sliced cutlets. Try fennel, avocado, and citrus salad with an orange vinaigrette for a bright, seasonal option.
  • With sauces - Serve with homemade BBQ sauce, honey mustard, or cocktail sauce. They're also delicious drizzled with melted butter or a flavored olive oil (lemon or herb).
  • Simple & satisfying - These cutlets are crispy and flavorful enough to enjoy just as they are, straight from the air fryer.

Serve air fryer chicken cutlets with a dipping sauce such as homemade bbq sauce, or cocktail sauce. Drizzle them with melted butter or a nice flavored olive oil (lemon or herb work well). Really, they are good just plain as they are, nothing needed.

Crispy golden air fryer chicken cutlets on a gray serving platter.

Storage & Reheating

  • Refrigerator: Store leftover chicken cutlets in an airtight container for 2-3 days. Place wax paper between layers to protect the coating. The crust will soften slightly as it sits.
  • Reheating: To restore the crunch, reheat in the air fryer at 400°F for 4-5 minutes. They re-crisp beautifully - perfect for lunch with a salad the next day.
  • Cold option: These cutlets are even tasty cold, sliced into sandwiches or added to a salad.

Recipe FAQs

How can I make the breading stick better?

Some recipe teach a full traditional breading with egg wash and flour. I find that just using egg in this recipe works fine and the panko crumbs stick just nicely. No flour needed, and it's a little lighter.

How do I make chicken cutlets crispy in the air fryer?

First, use panko crumbs, which are naturally more textured providing for crispy cutlets. Regular breadcrumbs work as well, they are just give a finer coating. Second, a good trick is to spray the top of the chicken cutlets with a little avocado oil spray. They come out nice, golden, and crispy.

Do I need to flip the chicken cutlets?

Yes. Turning the cutlets half way insures even cooking. Start with the nicer side up (the presentation side).

Can I use frozen chicken cutlets?

If frozen, thaw chicken cutlets before cooking. The safest way to thaw is overnight in the refrigerator. Another way is to quick thaw by submerging the sealed package in cold water and changing every 20-30 minutes until the chicken is thawed.

More Chicken Recipes

Most of eat a lot of chicken as it's so versatile. From boneless to bone-in, whole chicken to chicken breasts and thighs, here are more recipes to keep things interesting. Check out the chicken recipes index page for more ideas. More air fryer recipes are on the way!

⭐️Did You Make This Recipe?

If you make air fryer chicken cutlets, 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

Crispy golden air fryer chicken cutlets on a gray serving platter.

Air Fryer Chicken Cutlets

Sally Cameron
Crispy, crunchy, easy, and fast! For gluten-free use GF panko, or use regular panko if desired.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Course Dinner, Entree
Cuisine American
Servings 4
Calories 241 kcal

Equipment

Ingredients
  

Chicken

  • 1-1 ¼ pounds thin cut chicken cutlets or regular boneless, skinless breasts to slice yourself
  • 1 large egg

Chicken coating

  • ⅔ cup GF or regular panko crumbs I recommend Ian's for GF
  • ⅓ cup finely grated parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika regular or smoked
  • avocado oil spray

Instructions
 

Start here with boneless chicken breasts

  • Place the chicken breasts smooth side up on a cutting board. Position a sharp slicing knife at the top end of the chicken breast parallel to the cutting board centered in the chicken. Slice the chicken into two pieces creating cutlets. See photos in the post. Proceed with the recipe.

Start here with pre-sliced thin chicken cutlets

  • Add the panko crumbs to a small zip bag and crush lightly to refine them with a meat pounder or rolling pin. Don't crush completely, leave some texture.
  • Add the panko, parmesan, Italian seasoning, salt, pepper, garlic and onion powders, and paprika to a pie plate or flat dish and mix well. Crack the egg into a medium bowl and whisk to blend.
  • Roll one chicken cutlet in the egg to coat, then lay flat in the pie plate of panko and coat both sides of the chicken, gently pressing the crumbs on to cover. Repeat with other three chicken cutlets. Place them on a clean plate or baking sheet and transfer to near the air fryer.
  • Pre-heat the air fryer to 400°F and set timer for 12 minutes. When air fryer is hot, add the cutlets with the nicer side up first. Spray all four lightly with avocado oil. Air fry, turning at 6 minutes. Chicken is done when it is 165°F measure internally with a digital thermometer. Chicken cutlets are ready to serve.

Notes

Leftovers
Leftover chicken cutlets last 2-3 days refrigerated in an airtight container. The panko crust softens a little as they hold. To crisp them up again, pop them back in your air fryer at 400°F for 4-5 minutes. I've done this after a day and they were so good for lunch with a salad I was amazed! They are even good cold.
About gluten-free panko crumbs
I tested multiple brands of GF panko breadcrumbs and found that Ian's GF panko crumbs worked the best. Aleia's gluten-free panko also worked well. If your local store does not carry them, order on Amazon.

Nutrition

Calories: 241kcalCarbohydrates: 11gProtein: 35gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 143mgSodium: 674mgPotassium: 568mgFiber: 0.4gSugar: 0.2gVitamin A: 247IUVitamin C: 2mgCalcium: 123mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Tossed Greek Green Salad

by Leave a Comment

A good Greek green salad is one of our favorite salads with a terrific combination of colors, flavors, textures, and ingredients. But traditional Greek salads don't have much in leafy greens. They are all vegetables, with cucumber, tomatoes, olives, and Greek feta cheese. I prefer greens in my salad, so I combined a Greek salad and green salad. It's crunchy, cool, delicious and healthy with a tangy Greek salad dressing.

leafy green greek salad | afoodcentriclife.com

Here's a salad we enjoy all summer long, a leafy green Greek salad with Greek salad dressing. Leafy greens, ripe tomatoes, tangy feta, cool cucumbers, meaty Kalamata olives, all dressed with a simple Greek vinaigrette. While summer weather lingers, try this salad today.

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Why You'll Like This Recipe

  • You get all of the great fruit and veggies of a Greek salad combined with a green salad.
  • It's fresh, light, delicious, and healthy.
  • A terrific salad for summer and hot wether.

Recipe Ingredients

Greek salad dressing

  • Oil: Use a good extra virgin olive oil. Greek olive oil is terrific!
  • Vinegar: Basic red wine vinegar gives just the tang.
  • Lemon juice: For ore bright acidity and flavor.
  • Garlic: Use a fresh garlic clove, but the pureed paste in a tube works too.
  • Mustard: Just a little Dijon to help emulsify the vinaigrette.
  • Oregano: A classic herb used lots in Greek cuisine. Use either fresh or dried. A nice twist is adding a little chopped fresh mint.

Greek Salad

  • Lettuce: I love red lettuce for a Greek salad but torn romaine leaves work too. Buy fresh heads and wash then dry or grab your favorite containers to save time.
  • Feta cheese: Get real Greek feta. It has a wonderful tang that cow's milk feta seems to miss. Use what you can find, in a block or crumbled. I prefer to get a block and cube or crumble my own.
  • Onion: Red onion provides nice flavor and color, or use a shallot.
  • Olives: Buy the black, pitted Greek Kalamata olives in brine.
  • Tomatoes: I prefer to use grape or cherry variety tomatoes but you can use any good red tomato.
  • Cucumber: Buy mini or Persian cucumbers for their crisp texture and sweet flavor or an English (sometimes called seedless) cucumber.

If you like Greek-inspired food, try this Greek Tzatziki dip for a healthy snack with raw veggies.

Chef's tip on feta cheese: Feta cheese is a traditional component of a Greek salad. My favorite is the tangy, authentic blend of both sheep and goat milk made. If you are dairy sensitive, you might find goat and sheep milk feta works for you, as these milks are more digestible than cow's milk.

Substitutions and Variations

  • For a main course salad, add chicken, shrimp, or your favorite protein. For a plant-based protein, add garbanzo beans or cooked lentils.

Recipe Instructions

Step 1: Start by making the Greek dressing. Add all ingredients to a jar and shake well or add to a small bowl and whisk until smooth. Be sure the garlic is finely chopped and smeared into a paste or use a microplane zester to get it fine.

Step 2: Wash the salad greens and tear into bite-sized pieces.

Step 3: Chop the veggies, the tomatoes and cucumbers, drain the olives, crumble or cube the feta. Thinly slice a little red onion and soak the slices in cold water for 10 minutes, then drain and dry (this takes the bitey edge off the onion).

Step 4: Assemble the salad. Add the greens to a large salad bowl and toss with 1-2 tablespoons of dressing, add all of the salad "goodies" and serve extra dressing on the side.

Serving Suggestions

Use this Greek salad as a side salad or turn it into an entree salad. Add grilled sliced chicken, rotisserie chicken, grilled lamb kabobs, beef kabobs, or even salmon or grilled shrimp. Its up to you! It makes this a terrific summer dinner.

Leafy Green Greek Salad |afoodcentriclife.com

More Great Salad Recipes

Looking for more great salads? Try this homemade Caesar salad with a good and garlicky homemade Caesar dressing. For tips on how to build a better salad, read this post.

⭐️Did you Make This Recipe?

If you make this Greek salad, 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.

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Leafy Green Greek Salad |afoodcentriclife.com

Greek Green Salad

Sally Cameron
A Greek salad with the addition of leafy greens. Great as a main course lunch with your favorite protein added or as a side salad for dinner. Make extra of the easy vinaigrette to use all week long on any green salad. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Greek
Servings 4
Calories 257 kcal

Ingredients
  

Vinaigrette

  • ¼ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 large garlic clove finely chopped, smeared into a paste with your knife
  • ½ teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • 2 pinches sea salt
  • 2 pinches ground black pepper

Salad

  • 1-2 heads red lettuce, depending on size or a box of packaged greens
  • 4 ounces Greek feta cheese cubed or crumbled
  • ¼ small red onion thinly sliced
  • 20 pitted Greek Kalamata olives
  • 12-16 cherry or grape tomatoes halved
  • 2-3 mini or Persian cucumbers or ½ an English chopped small

Instructions
 

  • Make vinaigrette by placing all ingredients in a jar. Cap tightly and shake well until creamy and smooth. 
  • Tear clean lettuce leaves into bite-sized pieces and add to a large bowl. Add 2-3 tablespoons of vinaigrette to the bowl and toss gently to coat all leaves. Add all of the rest of the ingredients to the bowl and serve. Drizzle with more dressing if desired. 

Nutrition

Calories: 257kcalCarbohydrates: 8gProtein: 6gFat: 23gSaturated Fat: 7gCholesterol: 25mgSodium: 852mgPotassium: 334mgFiber: 2gSugar: 4gVitamin A: 6440IUVitamin C: 13mgCalcium: 189mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Curry Chicken Salad With Grapes and Cashews

by Leave a Comment

Golden creamy curry chicken salad. Classic chicken salad gets a tasty flavor twist with an Indian-inspired, creamy curry dressing, sweet red grapes and crunchy cashews. Lunch is ready! And it's easy to make ahead.

curried chicken salad | AFoodCentricLife.com

Curry Chicken Salad

After sweating my brains out in hot yoga this morning I needed a nourishing lunch. Thankfully, this curried chicken salad was waiting in the fridge when I got home. I love it when I have healthy food made ahead just waiting. No work, just eat. And the batch I made provided several lunches. The dressing is so good! I think you'll love this recipe.

poached chicken breasts|AFoodCentricLife.com
Chicken breasts poaching in a pot.

How to Poach Chicken (or use leftover chicken)

Poaching chicken is an easy, fast cooking method you should make your friend. Use boneless skinless chicken breasts. It takes about 15-18 minutes depending on the size of your chicken breasts. After poaching, cool the chicken and cut into cubes for the chicken salad. You'll see how easy it is. You can also use leftover cooked chicken.

curried chicken salad|AFoodCentricLife.com
Poached chicken cut into cubes for salad.

Make the Curry Dressing

The creamy, Indian-inspired dressing can be made ahead for the flavors to blend or made and used right away. You can make it a day or three ahead, then assemble your salad when you need to eat. I use a combination of plain, unsweetened Greek yogurt and mayonnaise. For paleo, use all mayonnaise and skip the yogurt. I use organic Vegenaise or Primal Kitchen which is avocado oil-based.

curried chicken salad|AFoodCentricLife.com

What is in Curry Powder (aka Curry Spice)?

Beautiful golden curry powder is a blend of spices. While authentic Indian cooks have their own secret family blend, you can blend your own or buy one. Curry powder comes from mild or "sweet" also called hot.

Spices that make up curry powder include turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, dry mustard, white, red or black pepper, cardamom, cloves, cayenne pepper, chili peppers and sometimes saffron. No wonder it tastes so good! Try different brands and find your favorite because they do taste different.

About Turmeric and Curcumin

The base for many curry powders is bright orangey-yellow spice called turmeric. Long used in Chinese and Indian medicine, turmeric contains curcumin, a powerful, natural anti-inflammatory. Curcumin has been shown to lower risk for heart disease and is a powerful tool in fighting cancer. Read more about the power of turmeric here.

curried chicken salad|AFoodCentricLife.com
Grapes, cashews, celery, herbs prepped for curried chicken salad.

Curried Chicken Salad Prep Ahead Tips

Poach your chicken 3 days ahead of time, then make your salad. You can also make the dressing ahead and refrigerate it, allowing the flavors to blend. When ready to serve, mix the chicken, dressing together with the nuts and grapes (which can all be prepped ahead too).

curried chicken salad|AFoodCentricLife.com
Bowl of golden yellow curried chicken salad.

Serving Tips

Curried chicken salad can be served in lettuce cups, over salads greens or alone. If you eat paleo, try coconut wraps.

curried chicken salad|AFoodCentricLife.com
curried chicken salad|AFoodCentricLife.com

📖 Recipe

curried chicken salad | AFoodCentricLife.com

Curriy Chicken Salad

Sally Cameron
Classic chicken salad gets a tasty flavor boost with a creamy curry dressing, sweet red grapes and crunchy cashews. Read the post for make-ahead tips. Make the salad with poached chicken breast or leftover roast chicken. Serve alone, in lettuce leaves, paleo wraps or whole wheat pita bread.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Salad
Cuisine Indian
Servings 4
Calories 471 kcal

Ingredients
  

Easy Curry dressing

  • ½ cup Vegenaise or mayonnaise
  • ¼ cup plain Greek yogurt or extra mayo for paleo
  • 2 tablespoons curry powder
  • 1 teaspoon honey
  • 1 teaspoon cumin
  • ½ lime juiced
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper

Curried Chicken Salad

  • 1 ½ pounds cooked boneless skinless chicken breast see recipe link for poaching below
  • ⅓ cup chopped cashews
  • 1 large rib celery chopped
  • 12 red grapes halved
  • 1 tablespoon chopped cilantro or Italian parsley

Instructions
 

Make the Curry Dressing

  • Mix together the mayonnaise, yogurt, curry powder, honey, cumin, lime, juice, salt and pepper. Stir until smooth. The dressing can be made ahead.

Assemble the Curried Chicken Salad

  • Slice chicken breast into long thin pieces about ½" thick, then into small cubes about ½" thick. See photo in post for help.
  • In a medium bowl, mix the chopped chicken, grapes, celery, cashews and dressing, folding together until the all ingredient are coated. Stir in the cilantro and mix lightly one more time.
  • Serve the curried chicken salad alone or in lettuce cups, over salads greens, paleo wraps or whole wheat pita halves.

Notes

For how to poach chicken breasts follow this easy recipe. 
 
 

Nutrition

Calories: 471kcalCarbohydrates: 13gProtein: 40gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 109mgSodium: 439mgPotassium: 815mgFiber: 2gSugar: 5gVitamin A: 113IUVitamin C: 5mgCalcium: 51mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

How to Make Meatball Beef Stroganoff

by 3 Comments

Meatball Stroganoff is a cozy twist on the classic beef stroganoff, swapping tender meatballs for steak in a creamy mushroom and onion sauce. It's rich, comforting, and budget-friendly, with a hint of Dijon mustard and fresh herbs for extra flavor. Serve it over noodles, mashed potatoes, or rice for a hearty meal the whole family will love.

White oval casserole dish with creamy meatball beef stroganoff topped with fresh tarragon.

I had beef stroganoff on my mind but no steak on hand, so I improvised with ground beef and made meatballs instead - and the result was terrific. These tender meatballs simmer in a rich, creamy stroganoff sauce made with mushrooms, onions, and crème fraîche (which won't curdle like sour cream). It's a made-from-scratch comfort food classic - no canned soups, just real ingredients. And while it's not a quick meal, it's absolutely worth the effort.

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Why You'll Love Meatball Stroganoff

  • Budget-friendly - All the classic stroganoff comfort without the steak price.
  • Flexible prep - Make meatballs ahead or use quality store-bought as a shortcut.
  • Make-ahead - The sauce holds beautifully overnight; meatballs reheat well.
  • Gluten-free friendly - Works with GF noodles or traditional egg noodles.
  • Serving options - Great over noodles, mashed potatoes, rice, or on its own for lower-carb.

For another classic hearty meal, make my lasagna with no-boil noodles, either GF or not.

Ingredients You'll Need

Ingredients for beef meatballs in prep bowls on the kitchen counter.
Ingredients for sauce for beef stroganoff in prep bowls ready to start cooking.

Make meatballs ahead of time and refrigerate for up to 3 days or freeze and thaw when ready to enjoy.

Beef Meatballs

  • Lean ground beef: I've made meatballs with 93/7, 90/10, and 85/15 lean to fat ratios and prefer the 93/7. The meatballs are still tender and flavorful, especially with the rich creamy sauce.
  • Breadcrumbs: Gluten-free bread crumbs or wheat bread crumbs help hold the meatballs together. I use homemade gluten-free breadcrumbs, or for store-bought, Aleia's.
  • Milk: Low fat or whole milk.
  • Egg: Large egg, helps bind the meatballs.
  • Onion: Yellow or brown onion adds flavor.
  • Parmesan cheese: Finely grated.
  • Garlic: Fresh cloves are best for that pungent garlic flavor.
  • Herbs: Use fresh Italian parsley and fresh thyme.

Stroganoff Sauce

  • Butter: Use unsalted butter so you control the salt.
  • Onion: Yellow or brown onion.
  • Broth: Beef broth or beef stock. See chef's tip below.
  • Tomato paste: Adds richness and depth of flavor. Rather than a can, try a tube.
  • Mushrooms: Brown cremini mushrooms or white mushrooms. Buy them whole and slice them yourself, they are fresher.
  • Creme fraiche: French sour cream is richer than regular sour cream and won't curdle or break the sauce.
  • Worcestershire sauce: Not traditional, but adds a nice depth of flavor.
  • Mustard: Creamy Dijon mustard adds flavor and emulsification.
  • Flour: Use either a gluten-free flour blend or all purpose flour.
  • Fresh herbs: Fresh tarragon adds great flavor, or use fresh thyme, or fresh dill. Fresh parsley adds color at serving if desired (I use extra tarragon).
  • Nutmeg: Just a little to add a sweet, nutty, and warm undertone of flavor.
  • Wine or spirits: A little brandy, cognac, dry white wine, or red wine contributes to the layers of flavor, (optional).

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

Chef's tip on beef broth: Not all beef broths are created equal. There are many poor quality broths with unhealthy ingredients made from powders, extracts, and filler broths. A few I recommend are Kettle & Fire Beef Bone Broth, Butcher's Bone Broth (beef), and Bonfide Provisions (check freezer sections). They have clean, high quality ingredients and flavor. Be sure to read labels.

Substitutions and Variations

  • In a hurry - Make the sauce from scratch using good-quality store-bought meatballs. Beef, turkey meatballs, or chicken all work well. Use bite-sized for best results.
  • Homemade option - For baked turkey meatballs, use this recipe.
  • Herbs - Swap dried herbs for fresh (like tarragon or thyme), using ½ to ⅓ as much.
  • Crème fraîche - If unavailable, use full-fat sour cream (not low-fat) and add at the very end to prevent curdling.
  • Garlic - No fresh on hand? Garlic powder will do in a pinch, ¼ teaspoon per clove.

For another delicious dish with mushrooms, try mushroom duxelles, a classic French spread.

Chef's Tip - Why These Meatballs Stay Tender
The secret is a panade - a simple mix of bread (like breadcrumbs) and liquid (like milk or broth) that locks in moisture. It a culinary trick that keeps the meatballs juicy and prevents them from turning dense, which is why these meatballs stay so tender.

If you love savory, creamy sauces, try my recipe for sour cream pork chops (it uses creme fraiche too).

How to Make Meatball Stroganoff

For meatballs

Tool tip: To portion the meatballs, I use a handy little inexpensive gadget called a squeeze disher or scoop. It makes it easy and fast. I use the bite-sized #40 size disher (¾ ounce). You can use a larger size remembering the numbers of meatballs will be smaller in number and you'll need to adjust your baking time.

Pre-heat the oven to 375°F. Line a baking sheet with parchment.

A glass bowl with breadcrumbs, herbs, and egg to make a meatball binder.
Step 1: Combine the breadcrumbs, milk, egg, and garlic. Let stand for 5 minutes to hydrate breadcrumbs.
A meatball breadcrumb mix with herbs added in a glass bowl.
Step 2: Mix in the parmesan, herbs, onion, salt & pepper.
Adding pink ground beef to a bowl making meatball mix.
Step 3: Add the beef and mix well with your hands but do not overwork the meat. Use disposable gloves if desired.
Finished ground beef mix for meatballs ready to portion.
Step 4: Finished meatball mix is ready for portioning and baking.
Portioned meatballs on a parchment baking sheet with a disher.
Step 5: Portion meatball mixture onto a parchment lined baking sheet using a #40 disher/scoop, or a tablespoon.
Baked beef meatballs on a rimmed baking sheet on a marble counter.
Step 6: Bake meatballs at 375°F for about 16 minutes. Ready to serve or cool.

For Stroganoff sauce

In case you've never made a classic sauce like this, I'm sharing a lot of photos to guide you through. It takes about 25 minutes in total. With a little patience and plenty of stirring you'll have a fantastic stroganoff sauce.

A glass bowl of sliced white mushrooms on a marble counter.
Step 1: Clean mushrooms and slice thin.
Chopped onions sautéing in butter in a stainless steel fry pan.
Step 2: Saute onions until soft in 2 tablespoons unsalted butter over medium to medium-low heat, 2-3 minutes.
Adding sliced mushrooms to a pan of sautéed onions in butter.
Step 3: Add mushrooms to onions and stir.
Sliced mushroom and onions cooked until tender and light brown.
Step 4: Cook mushrooms until most of the moisture is gone, add the alcohol and cook that down. Remove mushrooms to a bowl and set aside to use later.
Melted butter and flour cooking in a steel pan with a wooden spatula.
Step 5: In the same pan, melt the last 2 tablespoons of butter, add flour and stir until combined.
A Flour and butter mix called a roux, basis for a sauce or gravy.
Step 6: Cook the "roux" (roo) stirring, 2-3 minutes to remove the raw flour taste.
A golden bubbly sauce with a steel whisk in a saute pan.
Step 7: Over medium heat, slowly add the broth whisking to smooth and create a thickened sauce base, 10-12 minutes. Adjust heat as needed.
A bubbling pan of stroganoff sauce in the making, adding herbs with a whisk.
Step 8: Whisk in the tomato paste, herbs, worcestershire, mustard, nutmeg, salt and pepper.
Creme fraiche being added to a pan with stroganoff sauce and a wire whisk.
Step 9: Whisk in the creme fraiche until smooth and thick.
Mushrooms added to stroganoff sauce in a saute pan with a wooden spatula.
Step 10: Add the mushrooms and onions into the sauce and stir until thickened and you can draw a line through the sauce with a spatula. Ready to serve with the meatballs.
A white oval casserole dish filled with meatball beef stroganoff with pasta in a bowl beside.

Serving Suggestions

Beef Stroganoff meatballs is best served over wide flat pasta noodles (GF or regular), egg noodles, rice, or mashed potatoes. For a lower carb dinner, simply serve meatballs and sauce in a bowl.

Meatball stroganoff is a complete meal between the meatballs, sauce and pasta. The only thing you need is a tossed green salad on the side for balance. Use this salad recipe to make a nice homemade French vinaigrette.

Storing

Leftover meatball stroganoff (or made ahead meatball stroganoff) holds in the refrigerator for up to 3 days stored in an airtight container.

I usually make my meatball beef stroganoff a few hours ahead of time (or a day ahead) then pop it into a 350°F oven covered with aluminum foil to heat back up (to 165°F).

Freezing

The meatballs freeze well on their own but the sauce does not because of the dairy (it gets grainy). To freeze sauce ahead of time, omit the creme fraiche. To serve, heat the thawed sauce in a pan until hot, then whisk in the creme fraiche and warm through.

Recipe FAQS

How do I make the sauce smooth and creamy?

Tradition says use sour cream, but for a rich, creamy stroganoff sauce that won't curdle or break, use French sour cream, called Creme Fraiche. It's works much better.

Can I make Stroganoff meatballs in a slow cooker?

For the best results, make the meatballs and sauce ahead of time then heat it in a slow cooker to serve. It's a great make dish that made ahead re-heats well.

Can I make the meatballs ahead of time?

Absolutely! Meatballs are a terrific make-ahead dish. Make meatballs and refrigerate for up to 3 days, or cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator to use, then combine and heat with your choice of sauce.

Do I cook the meatballs in the sauce or separately?

Cook the meatballs separately (first), then add them to the sauce when the sauce is done to heat through. This can be done on the stovetop or in the oven in a casserole dish, covered.

More Dinners with Great Sauces

If you love a good sauce, try these recipes as well!

Did You Make This Recipe?

If you make meatball beef stroganoff, 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

Creamy casserole dish of beef stroganoff made with meatballs with herbs on top.

Meatball Stroganoff

Sally Cameron
A terrific twist on classic beef stroganoff made with beef meatballs in a rich, creamy sauce with onions, mushroom, and creme fraiche instead of sour cream. Makes 30 meatballs for 5 servings or 4 larger appetites. Serve over wide pasta noodles, rice, mashed potatoes, or without. Make the meatballs ahead of time. The meatballs take 45 minutes and the sauce about 45 minutes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, Entree, Main Course
Cuisine American
Servings 5 (6 meatballs each)
Calories 265 kcal

Equipment

Ingredients
  

Beef meatballs

  • 6 tablespoons plain breadcrumbs gluten-free or wheat
  • 6 tablespoons milk
  • 1 large egg
  • 2 large garlic cloves zested or finely chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup finely grated parmesan cheese
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon fresh chopped thyme leaves or ½ teaspoon dried thyme
  • ¾ cup onion, very finely chopped ½ a medium onion
  • 1 pound lean ground beef 93/7 or 90/10 lean to fat

Stroganoff sauce

  • 1 pound white mushrooms or cremini
  • 4 tablespoons unsalted butter divided use
  • 1 cup chopped onion ½ a medium
  • 2 tablespoons brandy, cognac, or dry white wine optional
  • 3 tablespoons flour GF blend or all purpose
  • 2 cups low sodium beef broth
  • 1 tablespoon dijon mustard
  • 2 teaspoons tomato paste
  • 1 tablespoon fresh chopped tarragon or thyme or ⅓ to ½ amount dried
  • 1 tablespoon worcestershire GF if needed
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper or white pepper
  • ⅛ teaspoon nutmeg
  • 7-8 ounces creme fraiche

Instructions
 

Get ready

  • Pre-heat the oven to 375°F. Line a half sheet baking sheet with parchment paper.

Make the Meatballs (can be made ahead)

  • Combine the breadcrumbs, milk, egg, garlic, salt and pepper in a medium bowl and mix well. Allow to stand for about 5 minutes for breadcrumbs to hydrate.
  • Add salt, cheese, herbs, and onion and mix well. Add the ground beef and gently mix with your hands. Disposable kitchen gloves are helpful. Mix completely until ingredients are well distributed but don't overwork the meat.

Portion meatballs

  • With either a #40 disher (aka cookie scoop) or a tablespoon, portion meatballs onto the baking pan. They should be bite sized or the size of a small golf ball. You should get approximately 30 meatballs.

Bake meatballs

  • Bake meatballs for 16-17 minutes until they reach 165°F internally measured with a digital thermometer. Remove pan from the oven.
    If serving immediately keep warm while you make the sauce. Alternatively cool and refrigerate for 3 days or freeze for up to 3 months, labeled and dated. Thaw overnight in the refrigerator to use.

Clean the mushrooms (start sauce)

  • Using a paring knife, trim the stems of the mushrooms flush with the base and discard stems. Cup 2-3 mushrooms in your hands and rinse them quickly under a trickle of cold water. Dry on paper towels.

Make the sauce

  • Melt 2 tablespoons of butter in a 12" saute pan or fry pan, add the chopped onion and cook until softened, about 3 minutes. Add sliced mushrooms and cook until the moisture is released and almost gone, 8-10 minutes. Add brandy if using, and cook until almost gone. Pour the onions and mushrooms into a bowl and set aside near the stove until needed.
  • Add the 2 remaining tablespoons of butter to the pan and melt over medium low heat, add the flour and whisk to combine. Cook for 2-3 minutes to remove the raw flour taste.
    Slowly add broth to the pan, whisking to create a smooth sauce. Cook and whisk until the sauce is thickened, 8-10 minutes. Whisk in the Dijon and tomato paste until smooth, then stir in the tarragon, worcestershire, salt, pepper, and nutmeg until smooth. Stir in the onions and mushrooms. Lastly, add the creme fraiche and stir.

To serve

  • To serve, add the meatballs to the pan and heat through until meatballs are hot. Serve over noodles, rice, or mashed potatoes.
    At this point you can cool the stroganoff and place in an airtight container and refrigerate for 3 days before re-heating and serving.

Notes

Substitutions

  • Substitute ½-3/4 teaspoon granulated garlic powder for the fresh garlic.
  • Swap dried herbs for fresh at half the amount.
  • For gluten-free flour blend I use King Arthur.
  • If using spirits and you don't keep it on hand, buy an airline size bottle at a liquor store. 
  • If using white wine, get the mini, airline sized bottles at the grocery store.

Freezing meatballs

After meatballs are completely cooled, place them in a single layer on a baking sheet and freeze for 2-4 hours before transferring them to a container or bag. This ensures they're individually frozen and don't stick together. 
If using frozen cooked meatballs, thaw them first before adding to the sauce. 

Freezing sauce

This is not a dish that freezes finished well because freezing disrupts the emulsion of the dairy and it may become grainy. If you want to freeze it, leave out the crème fraîche and stir it in after reheating the thawed sauce. Add the thawed meatballs and heat through until hot. 

Meatballs nutrition (per 6 meatballs)

For the nutrition calculation I've separated out the meatballs because they are good with other sauces. It's a great basic beef meatball recipe. 
Serving: 6 meatballs provides 265 kcals, 24 g protein, 13g fat, 13g carbs, 1g fiber. 

Nutrition

Serving: 6meatballsCalories: 265kcalCarbohydrates: 13gProtein: 24gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 102mgSodium: 484mgPotassium: 419mgFiber: 1gSugar: 3gVitamin A: 325IUVitamin C: 7mgCalcium: 136mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Turkey and Wild Rice Soup with Leftovers

by 1 Comment

Transform your Thanksgiving leftovers into a comforting bowl of turkey and wild rice soup! This hearty soup is packed with vegetables, tender turkey, flavorful broth, and the nutty chew of wild rice. Best of all, it comes together in about 30 minutes since the main ingredients are already prepared. Top it off with fresh herbs and a sprinkle of salty Parmesan cheese, and serve with crunchy garlic toast for a cozy, satisfying meal.

Turkey and wild rice soup in a white pot with garlic toast on the side.

After Thanksgiving I look forward to making this turkey and wild rice soup each year. But it's too good to make only after Thanksgiving, so make it with leftover chicken for a chicken and wild rice soup or whenever you make turkey.

Why You'll Like This Recipe

  • Leftover turkey soup can also be made with chicken.
  • Comes together in about 30 minutes.
  • Hearty and flavor-filled.
  • A great way to use leftover Thanksgiving turkey.

For another easy soup try this chicken rice soup made in an Instant Pot.

Recipe Ingredients

Ingredients for turkey wild rice soup in prep bowls on the counter.
  • Turkey: Use leftover roast turkey, both dark meat and turkey breast for best flavor. Out of turkey? Use rotisserie or roast chicken.
  • Rice: Wild rice gives this soup a hearty texture and nutty, chewy texture.
  • Broth: I use homemade turkey broth which I make ahead and freeze, but chicken broth works too. Look in the freezer section of your grocery store for frozen turkey broth options. Another option, homemade turkey stock made from the turkey carcass.
  • Onion: Yellow, onion brown or white onion.
  • Leek: Use the light green part only, not the dark green tops which are tough.
  • Carrot: For sweetness and more vegetables.
  • Celery: Just a few ribs complete the flavorful, aromatic base for most soup recipes.
  • Garlic: Fresh garlic cloves for the best flavor.
  • Herbs: Fresh parsley, fresh thyme, and bay leaves.

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

Substitutions and Variations

  • Instead of wild rice, use a brown and wild rice blend, brown rice, or white rice.
  • Swap dried herbs for fresh, using ⅓ to ½ as much, try an Italian seasoning blend.
  • Add a little chopped fresh fennel with the vegetables.
  • For a creamy turkey wild rice soup, use less broth and add heavy cream.
  • Add a little soy sauce or gluten-free tamari for an umami flavor boost to deepen flavor (use instead of salt). Start with 2 teaspoons.
  • To brighten the flavor squeeze in a little lemon juice. 

For another hearty soup made with leftover chicken or turkey, make this Mexican chicken tortilla soup.

Chef' tip on wild rice: Should I use cooked wild rice or uncooked wild rice? I recommend using cooked rice. Cook it ahead of time and refrigerate it or freeze it until you make the soup. If you add uncooked wild rice to the soup, it absorbs a lot of broth and might get mushy. I cook mine ahead so it's perfect.

Recipe Instructions

To cook turkey and wild rice soup, use a large dutch oven or other large soup pot. 

Carrot, celery, onion, and leek cooking in a large soup pot.
Step 1: Saute celery, onion, carrots, and leek in olive oil until soft.
Adding chopped turkey to a soup pot, with a wooden spoon.
Step 2: Add chopped turkey.
Stirring chopped fresh green herbs into a pot of turkey soup.
Step 3: Add chopped fresh green herbs.
Adding wild rice to a pot of turkey soup with vegetables.
Step 4: Add cooked wild rice and stir.
A large glass measuring cup filled with golden broth pouring into a pot of wild rice soup.
Step 5: Pour in the broth and stir.
Bay leaves on simmering in a pot of soup with turkey, vegetables, and rice.
Step 6: Add bay leaf and simmer for flavors to blend, 15 minutes.
A white pot of turkey and wild rice soup on a gray wooden board with herbs and parmesan cheese on the side.

Chef's tip: Is it stock or broth? While the terms are used interchangeably, technically any stock (like chicken stock) is made with bones only while broth is made with meaty pieces. Bones give stock or broth a gelatinous quality (it's jiggly) and the meat, rich flavor and more nutrition.

Serving and Storage

Turkey and wild rice soup is a meal in a bowl. I serve it with crisp browned garlic toast or crusty bread. To make it a bigger meal, add a tossed green salad with simple homemade balsamic vinaigrette.

Leftover turkey and wild rice soup keeps for 3-4 days in an airtight container in the refrigerator. Reheat on the stovetop until heated through.

Recipe FAQs

Do I need to cook the wild rice before adding it to the soup?

For best results, cook the wild rice first. You can even cook it a few days ahead and freeze it for when you need it. Wild rice can be added raw, but pre-cooking it separately ensures it doesn't absorb too much liquid from the soup.

Can I freeze turkey and wild rice soup?

You can, but the rice can get mushy after thawing. The best way is to cook the soup entirely, not add the wild rice, and add cooked wild rice after thawing and before freezing. You can cook and freeze the rice separately.

Can I use frozen turkey?

You can use frozen cooked turkey, but thaw before adding to the soup.

More Hearty Soup Recipes

For more terrific soups from smooth and creamy to hearty, check out the soups recipe page. The chicken noodle soup link below is a reader favorite.

Did You Make This Recipe?

If you make turkey and wild rice soup, 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 white pot of turkey and wild rice soup on a gray wooden board with herbs and parmesan cheese on the side.

Turkey and Wild Rice Soup

Sally Cameron
A flavorful hearty soup to make with Thanksgiving turkey leftovers. If you're out of turkey, try it with leftover chicken.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 Yield 2 quarts
Calories 212 kcal

Equipment

Ingredients
  

  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1 cup chopped onion half a large onion
  • 1 medium leek, chopped use white and light green parts only
  • 3 ribs celery chopped
  • 3 medium carrots chopped
  • 2 large garlic cloves chopped fine
  • 2 cups chopped leftover turkey or chicken, about 11 ounces
  • 1 ½ cups cooked wild rice or wild rice blend or brown rice
  • 1 tablespoon fresh chopped thyme leaves ½ teaspoon dried
  • 4 cups turkey broth or chicken broth
  • 1-2 bay leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Optional garnish

  • 1 tablespoon fresh chopped Italian parsley
  • ¼ cup grated parmesan cheese

Instructions
 

  • Heat the olive oil in a large heavy soup pot, 4-5 quarts, over medium heat. Add the onion, leek, celery, and carrots. Cook for about 7 minutes until soft, stirring. Turn down the heat if needed, you don't want the vegetables to brown. Add the garlic and cook another minute.
  • Stir in the turkey, then the herbs, wild rice. Stir and cook for 3-5 minutes, then add the broth and bay leaves and bring to a simmer. Cook for about 15 minutes for flavors to blend and soup to heat through. Season with salt and pepper and soup is ready to serve.
    Sprinkle with parsley and parmesan if desired.

Notes

If you freeze or refrigerate this soup, you might need a little extra broth as when it sits the rice can absorb some of the broth. For brothier soup, add another cup or so of broth. 
If you want to make the soup ahead of time, cook the rice and store it separately from the soup so it does not get mushy and absorb a lot of broth, then add it when you're heating the soup.

Nutrition

Serving: 2cupsCalories: 212kcalCarbohydrates: 27gProtein: 21gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 52mgSodium: 1310mgPotassium: 616mgFiber: 4gSugar: 7gVitamin A: 8345IUVitamin C: 14mgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

How to Make Creamy Riced Mashed Potatoes

by 4 Comments

Want to make the best mashed potatoes ever? Ditch the hand masher and use a potato ricer to make riced mashed potatoes. It's a game changer. You get fluffy, creamy, swoon-worthy mashed potatoes that will have everyone wanting seconds. Let me show you the easy step-by-step process. Riced mashed potatoes are ideal for holiday dinners and weeknight meals alike. There's not much better than homemade mashed potatoes.

A round white bowl full of creamy mashed potatoes drizzled with melted butter and fresh chopped parsley.

When we have friends for dinner they inevitably end up in the kitchen with me to see how I do things and lend a hand. More than once when making mashed potatoes they'd never seen or used a potato ricer. I thought it was time I posted my riced mashed potatoes recipe and talked about why this terrific and inexpensive kitchen tool makes the best mashed potatoes.

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Why You'll Love Riced Mashed Potatoes

  • Fluffy, lump-free texture - A potato ricer creates the creamiest, lightest mashed potatoes with no lumps and no gluey texture.
  • Better than other methods - A ricer gives superior results compared to a hand masher, electric mixer, or food processor, which can overwork the potatoes.
  • Easy to adapt - Make them rich and buttery with dairy, or use simple swaps for non-dairy and vegan versions that still taste luxurious.
  • Make-ahead friendly - Prepare them in advance and choose from four easy ways to reheat so holiday (or dinner) timing is stress-free.

Ingredients You'll Need

Ingredients for mashed potatoes on the counter with russet potatoes, milk and butter.
  • Potatoes: For fluffy mashed potatoes, use russet potatoes, not gold potatoes which have less starch. Figure a half pound per person.
  • Milk: Low-fat milk, whole milk, half and half. Heavy cream to me gets a bit heavy and overly rich but it's personal preference. 
  • Butter: Use unsalted butter to control the salt level. If you only have salted butter, be careful adding salt when seasoning to serve.
  • Fresh herbs: Both chives and parsley make a nice and easy garnish (optional).

Please see the recipe card for measurements, salt and black pepper or white pepper (no black specks).

For another buttery way to add flavor to riced mashed potatoes, add a few slices of this herbed compound butter.

The Best Potatoes for Mashed Potatoes

What are the best potatoes for mashed potatoes? My answer is russet but there are options. Here is a run down on types of potatoes:

  • Russets have a high starch content so they are light and fluffy when cooked. Russets are ideal for riced mashed potatoes. 
  • Yellow and gold potatoes (like Yukon Golds) belong to the same broad category of yellow-fleshed potatoes. They used to be my preferred for mashed potatoes but I am back to russets these days. Gold potatoes are more velvety, moist, and dense when mashed. Try them mashed sometime to understand the difference. Gold potatoes are my preference for terrific potato salad, in potato gratins, and scalloped potatoes.
  • White potatoes are medium starch, a combination of slightly creamy and slightly dense with thin, delicate skin, and white interiors. Can be used for mashed potatoes but not as fluffy. They hold their shape after cooking.
  • Red potatoes: This variety is waxy, creamy, moist and smooth. Save them for baking and roasting, great in potato salad and soups. Terrific for air fryer red potatoes!

How many potatoes to buy? Figure about 2 pounds of potatoes for 4, 3 pounds for 6, etc.

Substitutions and Variations

  • For no-dairy or vegan riced mashed potatoes, use either coconut milk, almond milk, oat milk, or you favorite plant-based milk, and plant butter.
  • Add roasted garlic or finely grated Parmesan cheese.
  • For sour cream mashed potatoes, add less milk and use sour cream.

For complimentary veggies side dishes try roasted brussels sprouts, green beans almondine, or roasted carrots with fresh thyme.

Chef's tip on buying a ricer: Ricers come made of metal and plastic and with different shapes of hoppers (round versus triangle). I had a large metal one for making bigger quantities when I was catering dinner parties but the bigger ones require more arm strength to press the potatoes through the ricer. For home, here is the ricer I use. Take a look at this link if you prefer a stainless steel ricer. They work the same. It's not just another kitchen gadget that will collect dust. You'll use it for years to come!

How to Make Riced Mashed Potatoes

A glass bowl of clean peeled russet potatoes ready to cook.
Step 1: Peel the potatoes with a vegetable peeler.
Chopped potatoes on a white cutting board with a chefs knife.
Step 2: Cut potatoes into equal sized cubes about 1" inch.
Potatoes simmering in a pot of water with small bubbles on top.
Step 3: Add potatoes to a large pot, cover with an inch of cold water. Add a tablespoon of salt. Bring to a simmer over medium heat, cook 10-15 minutes.
Cooked potatoes in a colander pierced with a paring knife showing doneness.
Step 4: Potatoes are done when tender and easily pierced with a paring knife. Drain through a colander. Place potatoes back in colander and sit them back on the hot empty pan to reduce excess water.
A potato ricer with a hopper full of cooked potatoes.
Step 5: Place cooked potatoes in the hopper basket of the ricer fitted with the small holes. Work quickly while they are warm.
Mashed potatoes being extruded from a potato ricer into a pot.
Step 6: Press all potatoes through the ricer.
Riced mashed potatoes being finished with butter and milk.
Step 7: Add soft butter, warm milk from a small saucepan, and salt.
Creamy finished riced mashed potatoes with a stirring spoon in a pot
Step 8: Stir potatoes until creamy. Taste test for texture and flavor, adding more butter, milk, salt, and pepper.

Chef's tip on using a potato ricer: Be sure your potatoes are cooked until tender but not falling apart or water-logged. After the potatoes are cooked and drained through a colander, dry the potatoes a bit to remove excess moisture for fluffy riced mashed potatoes by placing the colander on top of the warm pot for a for a minute or two, then rice back into the pot. Don't overload the hopper and try to do too much at once.

Peeling Potatoes Ahead of Time

If you are making riced mashed potatoes for a crowd, you can peel your potatoes ahead of time, but they must be stored in cold water to prevent bacterial growth.

  1. Keep potatoes refrigerated: Always store the potatoes in cold water in the refrigerator to prevent bacterial growth:
  2. Change the Water if Needed: If soaking for more than a few hours, changing the water helps prevent the potatoes from becoming slimy or absorbing excess water.
  3. Avoid Over-Soaking: For best texture and flavor, soak potatoes for no more than 8-12 hours. Longer soaking can lead to waterlogged potatoes, which may make mashed potatoes gluey.
  4. Drain and Dry Before Cooking: Thoroughly drain and pat the potatoes dry before boiling to avoid diluting the cooking water.

Follow these tips and your peeled potatoes will stay fresh and ready for perfectly creamy riced mashed potatoes.

Serving Suggestions

A classic side dish, perfect mashed potatoes go with many main dishes. Try riced mashed potatoes along side:

For more buttery flavor, drizzle extra melted butter over the top to serve. Refrigerate leftovers in an airtight container for 3-4 days. To freeze, use a freezer-safe container. 

Four Ways to Re-Heat Riced Mashed Potatoes

If you are making riced mashed potatoes ahead of time and refrigerating, here are four ways to re-heat mashed potatoes. The colder they are the longer it will take. Get them out of the refrigerator an hour ahead of time to help get the chill off. Re-heating time depends on the quantity of mashed potatoes you have.

  • Stovetop method: Place the mashed potatoes in a large pot over low heat. Add a little milk and stir frequently to prevent sticking or burning on the bottom. Partially cover and stir occasionally until they're heated through. You may need to add more milk as they warm to keep the potatoes creamy.
  • Oven method: Transfer the mashed potatoes to an oven-safe dish and cover with foil to prevent drying out. Bake for about 20-30 minutes in a pre-heated 350°F oven until warmed through, stirring halfway. Add a little more butter or milk if needed for extra creaminess. Heat potatoes until they reach 165°F (use a digital thermometer).
  • Slow cooker method: This is how I kept mashed potatoes hot for catered parties and it works great. Put the mashed potatoes in a slow cooker on the low setting, stirring every 20-30 minutes. Add a splash of milk to maintain the texture, if needed. I place a clean kitchen towel between the lid and the top of the slow cooker to absorb moisture so it does not drip into the potatoes.
  • Microwave method: Place the mashed potatoes in a microwave-safe dish and cover with a lid or damp paper towel to keep them from drying out. Reheat in 1-minute increments, stirring between each until fully warmed. Add a small amount of butter or milk to refresh the texture if needed.
Creamy mashed potaotes with fresh chopped herbs on top and a serving spoon.

Recipe FAQs

What type of potatoes are best for riced mashed potatoes?

Russet potatoes are best for fluffy, creamy riced mashed potatoes because of their higher starch content. You can use gold potatoes if preferred. The potatoes will be more dense in texture due to their waxier

Should potatoes be peeled before ricing?

For riced mashed potatoes, peel before cooking and ricing for a smooth texture and easier time ricing.

Can I add flavors like garlic, herbs, or cheese to riced mashed potatoes?

Yes, you can add flavors but start with a little and add, tasting as you go for both flavor and texture. Two good options are roasted garlic and Parmesan cheese.

How much butter and cream should I add to riced mashed potatoes?

I start with 4 ounces of milk per pound of potatoes and 3-4 tablespoons of butter, then taste and mix in more as I go to achieve the perfect balance and texture. Start with less and add more is the best approach so mashed potatoes don't get to thin from too much milk or overly buttery. Cream is not the only option. I prefer whole milk or half and half so potatoes don't get too rich and heavy.

More Potato Recipes

Love potatoes? Me too! Here are more delicious potato recipes.

⭐️Did You Make This Recipe?

If you make riced mashed potatoes, 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 bowl of creamy mashed potatoes with melted butter and fresh chopped parsley with a silver serving spoon.

Riced Mashed Potatoes

Sally Cameron
Skip the hand potato masher and use a ricer for the best fluffy creamy mashed potatoes.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
mashing time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 297 kcal

Equipment

Ingredients
  

  • 3 pound russet potatoes 6 medium
  • 6 ounces milk: whole milk, low fat, or half and half or non-dairy
  • 6 tablespoons unsalted butter
  • 1 tablespoon sea salt for cooking water
  • ½ teaspoon sea salt
  • ¼ teaspoon white pepper optional

Instructions
 

  • Peel potatoes and chop into approximately 1-inch pieces, keeping the pieces the same size.
  • Add potatoes to a medium pot and add cold water to cover by 1-inch. Add 1 tablespoon sea salt. Bring almost to a boil then turn down to simmer and cook until potatoes are tender when pierced through with a paring knife, 10-15 minutes.
    Warm the milk so cold milk doesn't chill your hot mashed potatoes, and be sure the butter is at room temperature or melted.
  • Drain potatoes through a colander then place the colander back on the warm pot on the stovetop to dry for a minute. Place ricer over top of the pot and spoon potatoes into the hopper. Press the potatoes through the ricer.
    When done, add butter and milk gradually, stirring, until you get to the perfect taste and texture. Season with salt and a little white pepper if using.
    Keep potatoes warm for serving or cool completely and refrigerate to be re-heated. Leftover riced mashed potatoes last 4-5 days in the refrigerator in an airtight container. They can be frozen for up to a month but may not be as creamy upon thawing.

Notes

For no-dairy or vegan riced mashed potatoes, use either coconut milk, almond milk, oat milk, or you favorite plant-based milk, and plant butter.
Add roasted garlic or finely grated Parmesan cheese.
For four ways to re-heat riced mashed potatoes after refrigerating (if making ahead of time), please see the post; stovetop, in the oven, microwave, or slow-cooker. 

Nutrition

Calories: 297kcalCarbohydrates: 42gProtein: 6gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 217mgPotassium: 992mgFiber: 3gSugar: 3gVitamin A: 398IUVitamin C: 13mgCalcium: 68mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

How to Make Compound Butter for a Turkey

by Leave a Comment

For a golden, flavorful Thanksgiving bird, compound butter for turkey is your secret weapon. Soft butter mixed with fresh herbs, citrus zest, and garlic gets tucked under the skin to baste the meat from within-so it stays juicy with beautifully crisp, bronzed skin. It takes minutes to prep, can be made ahead and frozen, and is simple to use on roasting day. For a reliably delicious, perfectly roasted turkey, start with this compound butter.

A yellow log of compound butter flecked with green herbs rolled in parchment paper.

For years I've made an herbed compound butter for a turkey. The butter's fat helps deliver that golden, crispy skin, while fresh herbs, citrus, and garlic infuse flavor and keep the meat juicy. Most of it goes under the skin, with a thin smear on top-so when you pull that bird from the oven, it gets the rightful oohs and ahhs. Sounds good? It is-and it's surprisingly easy to make.

Why You'll Love Compound Butter for a Turkey

  • Simple, make-ahead recipe - Mix in minutes; refrigerate 5-7 days or freeze up to 3 months.
  • Big payoff on roast day - Adds flavor, moisture, and gorgeous color as the turkey roasts.
  • Under-skin = juicy meat - Butter goes under the skin; a thin smear on top for bronzing.
  • Flexible seasoning - Make it with or without salt and pepper.

Add a slice of compound butter to each of the roast bone-in chicken breasts while they are finishing in the oven.

Ingredients You'll Need

Ingredients for an herbed compound butter for turkey on a marble counter.
  • Butter (unsalted) - Best for control, especially if you dry-brine. Salt the bird first, then apply the herb butter. If you only have salted butter, reduce added salt elsewhere.
  • Garlic (fresh) - Use freshly grated or finely zested garlic cloves for an even, punchy flavor that spreads well.
  • Herbs (fresh) - Pick your favorites: thyme, parsley, rosemary, sage, chives, marjoram. You don't need them all-2-3 herbs are perfect. Chop finely so they distribute evenly.
  • Citrus zest - Lemon zest is my go-to; orange zest (or both) is nice, too. Zest carries the aromatic oils that brighten the butter without adding liquid.

Please see the recipe card for measurements, salt and black pepper. Note salt and pepper are optional.

For the best turkey, brine baby brine, and then use your compound butter. If you've never done it, here's my turkey dry brine tutorial. It's super easy and way easier than wet brining giving you a flavorful turkey.

Chef's note: What is a compound butter? It's any butter blended with herbs, spices, citrus zest, garlic, honey, and many other flavoring possibilities. They are sometimes called infused butters or flavored butters. Using them is a great way to add extra flavor to food and can be used almost anywhere you'd use plain butter. Compound butters can be made savory (as in this compound butter for a turkey) or sweet compound butter, as in this maple vanilla butter. There are also speciality butters such as blue cheese butter, truffle butter, and this miso butter which is terrific on fish and seafood.

Substitutions and Variations

  • Herbs & citrus - Mix and match your favorites-thyme, parsley, rosemary, sage, chives, marjoram. Use lemon or orange zest…or skip citrus entirely.
  • Garlic options - Substitute garlic powder for fresh at ¼ teaspoon per clove.
  • Classic lemon-herb - Lemon zest + parsley + dill (bright and turkey-friendly).
  • Southwestern - Cumin + coriander + chili powder (or smoked paprika) for warm spice; add lime zest instead of lemon.
  • No fresh herbs - Use half the amount of dried (they're stronger). Let the butter stand 30 minutes so dried herbs can rehydrate and soften before using or chilling.

Use a slice of this butter to dress up simple blanched green beans. They take 5 minutes!

Chef's Tip: Salt Strategy

  • Dry-brined turkey: Keep the butter lightly salted so you don't overdo it.
  • Wet-brined turkey: Skip salt in the butter (or add just a pinch).
  • Unbrined turkey: Use about ¼-½ teaspoon kosher salt per stick (8 Tbsp) of butter.
  • Taste before you spread: Mix, taste a tiny dab, then adjust.
  • Pepper: Add a pinch of black pepper to the butter; adjust on the bird as needed.

How to Make a Compound Butter for Turkey

Start with very soft butter at room temperature for the easiest mixing. Do not melt the butter. Get out a piece of parchment paper, waxed paper, or plastic wrap and some kitchen twine (or rubber bands) to make the butter log. Do not use aluminum foil. It reacts with certain ingredients (like acidic ones) and also tears easily.

Be sure your herbs are totally dry. Wet herbs do not chop well. Try washing them ahead of time and air drying on a kitchen towel.

Herbs and butter prepped to make a compound butter in glass bowls.
Step 1: Stir the butter. Finely chop the herbs, zest the garlic (for super smooth garlic), finely chop the citrus zest so that everything blends together well.
Butter, citrus zest, herbs, and garlic in a glass bowl.
Step 2: Add room temperature butter and all ingredients to a medium bowl. If using salt and pepper, add now.
A soft compound butter mixed with herbs in a glass bowl with herbs on side.
Step 3: Blend butter mixture with a fork or a flexible spatula until well mixed and the herbs are evenly distributed.
A yellow compound butter with flecks of green herbs on a piece of white parchment paper.
Step 4: Place the butter near the bottom third of the parchment paper and shape into a log as best as possible.
Compound butter in the process of rolling into a log in parchment paper.
Step 5: Fold the bottom of the parchment over the butter and pull the top back against the butter forming a log.
A log of herbed butter in wax paper with open ends, not twisted yet.
Step 6: Roll turkey butter into a tight log.
A finished log of herbed butter with ends twisted to secure and seal, with a label.
Step 7: Twist the ends in opposite directions compressing the butter. Refrigerate or freeze.

Chef's tip: How to get very fine garlic. Biting into a piece of raw garlic is not pleasant. Rather than simply chopping garlic, use one of three techniques: use a microplane zester and zest the garlic fine, chop fine and smear into a paste with the back of your chef's knife, or use a garlic press and chop it finer by hand. Either way, you're creating a fine garlic paste that easily incorporates into butter. No biting into a piece of raw garlic.

How to Use Compound Butter for Turkey

As a general rule, allow the turkey to stand unwrapped at room temperature for one hour to get the chill off before applying compound butter, then apply herb compound butter for turkey before roasting. The flavors from the butter melt in during roasting and self-baste the meat.

For best application, work with room temperature butter. Use it for a whole turkey or for a turkey breast.

With dampened hands, gently insert fingers between the turkey skin and meat to loosen the skin. Slowly work your fingers as far back under the breast skin and near the legs as possible. The skin stretches a fair amount but be careful not to tear it.

When skin is loosened, spread some of the compound butter in three places:

  • Under the skin of the turkey.
  • On top of the turkey breast and legs.
  • A little inside the cavity of the turkey, rubbing it on the inside walls.

How much you use depends on the size of your turkey. You won't use it all (save the extra). Don't over-do it for delicious a golden, delicious roast turkey. Save the rest for more delicious dishes. Once applied, the turkey is ready to roast.

Serving Suggestions

There are many ways to use a compound butter for turkey beyond turkey!

  • Not just for turkey - Use this butter beyond the bird.
  • Roast chicken - Slide under the skin or melt over sliced breast.
  • Steak - Finish grilled steak with a coin for that steakhouse gloss.
  • Fish - Melt over grilled or baked salmon, halibut, or cod.
  • Mashed potatoes - Stir into riced potatoes or whipped sweet potatoes.
  • Vegetables - Toss with hot green beans, carrots, or roasted broccoli.
  • Bread/rolls - Spread on warm dinner rolls or toasted bread.
  • Grilled corn - Slather on hot grilled corn on the cob in summer.
  • Cornbread - Smear on a slice of your naturally gluten-free cornbread.

If the compound butter is cold and solidified, allow it to soften at room temperature to use for the best flavor.

Storage & Freezing

Compound butter lasts 1 to 2 weeks in the refrigerator when stored properly rolled and wrapped or in an airtight container to keep it fresh and prevent it from absorbing refrigerator odors.

For longer storage, freeze butter for up to 3 months. Slice off just what you need when ready to use.

A yellow butter log with herbs with sliced pieces, fresh herbs behind.

Recipe FAQs

Can I use salted butter?

Yes. If using salted butter, reduce added salt elsewhere and taste the mixture before spreading-especially if you dry- or wet-brine.

Do I need to baste the turkey?

Not really. When most of the butter goes under the skin (with a thin smear on top), the turkey essentially self-bastes. Opening the oven often drops the heat. If you like, spoon pan juices over the bird once in the last 30-45 minutes; tent with foil if browning too fast.

Can I use dairy-free butter?

Yes. Use a stick-style plant butter (not whipped/light tubs). Salt levels vary, so adjust. Browning may be less than dairy butter.

Recipes to Use Compound Butter With

Use compound butter for turkey for more than turkey! Add some to potatoes dishes. Place a sliver on chicken breasts before oven roasting. Use for a whole roast chicken. Use over simple steamed or blanched vegetables for flavor. It's really versatile.

Did You Make This Recipe?

If you make compound butter for a turkey, 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 yellow butter log with herbs with sliced pieces, fresh herbs behind.

Compound Butter for a Turkey

Sally Cameron
Compound butters are a secret weapon in the kitchn for adding flavor and moisture. This is for turkey but works with roast chicken, steak, and many other things! For a plain herbed butter, omit the citrus. If you prefer using salted butter, be careful of salt elsewhere.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course condiment
Cuisine American
Servings 16
Calories 205 kcal

Ingredients
  

  • 8 ounces unsalted butter or salted butter 2 sticks, half pound.
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 teaspoons finely chopped fresh parsley leaves
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 2 large fresh garlic cloves zested or chopped fine and smeared into a paste
  • 1 teaspoon lemon zest optional
  • 1 teaspoon orange zest optional

Instructions
 

  • Be sure the butter is very soft before you start blending. Allow it to stand at room temperature for 2-3 hours. Do not melt the butter if you try to speed up the process.
  • Chop the herbs very fine so the blend into the soft butter well. Zest the garlic fine or chop fine then smear into a paste with the back of your chef's knife, into a paste.
    Add the butter and all herbs, garlic, and zest if using to a small bowl. Blend well with a flexible spatula until ingredients are evenly distributed.
  • See photos in the post for help! To make a butter log, place the herbed butter on a full size (12"x16") piece of parchment paper or waxed paper. Using a spatula, spread it into a log shape in the bottom third of the paper with the short edge at the top.
    Fold the bottom of the paper over the top of the butter, then with your fingers or the spatula, gently pull the paper back against the butter to tighten it into a log. Roll the log the entire length of the parchment. Twist end the opposite way from each other and tie them to secure.
  • Compound butter lasts 1-2 weeks in the refrigerator. Wrap the log in plastic film for more protection if desired. Freeze for up to 3 months. Slice off just what you need to use.

Notes

Herbs note: Choose fresh herbs such as thyme, Italian parsley, rosemary, sage, chives or marjoram. Don't use them all; choose your favorite 2-3 fresh herbs.
The parchment paper I use for this is a non-stick parchment paper. Find it here on Amazon. 

Nutrition

Serving: 1tablespoonCalories: 205kcalCarbohydrates: 1gProtein: 0.3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 3mgPotassium: 14mgFiber: 0.2gSugar: 0.04gVitamin A: 734IUVitamin C: 2mgCalcium: 11mgIron: 0.1mg
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Easy Baked Brie with Jam Appetizer

by 1 Comment

If you're looking for a show-stopping, easy holiday appetizer, this baked brie with jam is it! Warm creamy cheese topped with fig compote of fig jam, dried figs and cranberries, and chopped pecans for a perfect balance of sweet and nutty flavors. Serve it with baguette and crisp apple slices for an unforgettable appetizer that will have your guests asking for the recipe. And it's so simple to make!

A platter of bake brie cheese with fig jam, cranberries, pecans, and bread with apple slices.

This baked brie with jam recipe was always a crowd pleaser at my catered parties. While the brie bakes to melty perfection, prepare a warm, fruity fig compote on the stovetop with jam, dried fruits, and nuts. Spoon it over the warm brie and serve with baguette slices, fresh grapes, and apple slices. It's irresistible and one of the easiest appetizers.

Why You'll Like This Recipe

  • Baked brie with jam is a good party appetizer.
  • Simple to make for a busy holiday season.
  • Halve the recipe for a smaller group (8 ounce brie wheel) or double (2-pound brie wheel) for a bigger crowd.
  • No puff pastry to deal with like brie en croûte.

For another delicious fruity topping, make some of this apple cinnamon compote.

Recipe Ingredients

Ingredients for baked brie cheese appetizer on the counter with cranberries, figs, pecan, jam, orange, and cinnamon.

Baked Brie

  • Brie: Get a one pound wheel of brie cheese. Don't get a wedge of brie, it doesn't work, as the cheese oozes out everywhere. It needs the rind to hold it in shape.
  • Jam: This fig-orange jam is my favorite and what I recommend. See options below.
  • Dried fruit: Dried figs and dried cranberries.
  • Nuts: Chopped pecans, either raw or these homemade maple glazed pecans.
  • Orange: For the zest and juice.
  • Spices: A little cinnamon added to the topping adds subtle flavor.
  • Liqueur: Add a splash of orange liqueur such as Grand Marnier (optional).

For Serving

  • Bread: 1-2 baguettes or gluten-free bread.
  • Crackers: Your favorite sturdy crackers to handle the gooey baked brie, and gluten-free crackers for your GF guests.
  • Fruit: Apple and pear slices.

Please see the recipe card for measurements.

Another good topping for baked brie is this cranberry orange sauce.

Chef's tip on brie rind: Do you take off the top of the rind or leave it on? I leave the top rind on as it's totally edible, delicious, and holds the melty cheese together when it comes out of the oven. Without the top rind it oozes everywhere.

Substitutions and Variations

Brie is a buttery, mild-flavored cheese that stands up well to flavor variations.

  • Change up the dried fruit such as apricots, raisins, golden berries, or others.
  • Use different jams, such as raspberry preserves, strawberry jam, apricot jam, or other favorite jam.
  • Use sliced fresh figs instead of dried for the topping.
  • If you can't find a 1-pound brie wheel, use 2-8 ounce wheels and place them side by side.
  • No dried figs? Swap pitted dates.

When fresh figs are available, make these goat cheese crostini with figs and prosciutto.

Recipe Instructions

Pre-heat the oven to 350°F. If you're out of oven space and want to use your air fryer, use the bake setting. To bake the cheese, use a small sheet pan, an oven-safe dish, or a small cast iron skillet. Skip the parchment for the cast iron option and serve baked brie right from the skillet.

A round wheel of brie cheese on parchment paper on a baking sheet.
Step 1: Unwrap and place brie on parchment paper piece on a baking sheet or in a baking dish. Place in the oven to bake.
Dried cranberries, dried figs, nuts, and spices in a silver pot.
Step 2: Add fig jam, orange juice, dried cranberries, dried figs, pecans, and cinnamon in a small pot.
Fig jam topping with dried fruit and nuts simmering in a small pot
Step 3: Simmer fig compote for 3-5 minutes until melted, hot, bubbly and thickened. It will thicken more as it cools.
A round wheel of baked brie cheese with a fruit and nut topping, with apples, pears, and crostini.
Step 4: When brie is baked and cooled for a few minutes, spoon fig compote over the top and serve.

Serving and Storage

Serve baked brie with jam individually or as part of a cheese board. Place the warm cheese on a plate or platter with slices of baguette, crackers, and fruit slices. Grapes are another nice addition. Garnishing the arrangement with herbs such as fresh rosemary or fresh thyme adds fragrance and green color.

To keep apple and pear slices from turning brown, place slices in lemon water, then dry and arrange on your cheese display.

Store leftover fig compote in an airtight container for a week.

Chef's tip for leftover fig compote: Leftover fig compote is good over ice cream or frozen yogurt, or over oatmeal or creamy overnight oats. As pork and fruit are classic companions, the fig sauce can be served along side a pork roast or pork tenderloin.

Warm brie cheese oozing out of the wheel on a platter topped with fruit and nut sauce.

Recipe FAQs

What kind of jam works best for baked brie?

Any kind of fruit jam or preserves works well with baked brie. Choose seasonal flavors such as fig and cranberry in the fall, or raspberry and strawberry in spring. Blueberry and blackberry are good too, as well as orange preserves. Leftover cranberry sauce works great after Thanksgiving and Christmas.

Do I need to remove the rind from the brie?

The rind of brie is totally edible so it does not have to be removed. In fact it helps hold the warm cheese wheel together after baking. If you prefer to remove the rind you can. Trim the top with a sharp knife but leave the side and bottom rind.

How do I prevent the brie from leaking out?

Don't over-bake the brie to keep the cheese from running out of the rind. If it does, just enjoy it! It still tastes great even if a bit messy.

More Appetizer Recipes

For more appetizer and snack recipes for easy entertaining, check out these recipes or look at the appetizer recipes index page.

⭐️Did You Make This Recipe?

If you make baked brie with jam, please comment and let me know. Id love to hear how it came out and I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

A round wheel of baked brie cheese with a fruit and nut topping, with apples, pears, and crostini.

Baked Brie with Jam

Sally Cameron
A decadent appetizer with gooey baked brie topped with a compote of fig jam, dried fruits, and nuts. Easy, elegant, and festive. Serve with baguette or apple and pear slices.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 370 kcal

Equipment

Ingredients
  

Baked Brie with Jam

  • 1 pound whole brie wheel or 2-8 ounce wheels
  • ½ cup pecans halves chopped
  • ½ cup fig-orange jam or preserves half of an 8 ounce jar
  • ½ cup dried cranberries
  • ¼ cup dried figs 3-4 dried figs, chopped
  • 1 medium orange zested and juiced
  • 1 tablespoon Grand Marnier or other orange liqueur optional
  • ¼ teaspoon ground cinnamon

For Serving

  • 2 large baguettes sliced on diagonal
  • 1 large apple cut into thin pieces
  • 1 large pear cut into thin pieces

Instructions
 

  • Remove brie from the refrigerator and allow to warm up on the counter for 1 hour. If you forget, just bake it longer and keep an eye on it so it does not melt too much.
  • Pre-heat the oven to 350°F. Place the brie wheel on a square piece of parchment paper that extends beyond the brie, then on a baking sheet or in a baking dish. The parchment will make it easier to move the soft bake brie onto a serving plate.
    Bake brie uncovered for 20-25 minutes until the cheese feels soft when touched in the center. How long it bakes depends on how cold it was before baking.
  • While brie is baking, make the fig jam topping. In a small pan (2 quart) over medium low heat, place the fig jam, pecans, cranberries, figs, orange juice, and cinnamon. Add liqueur if using. Allow the jam topping to become melted and juicy, and cook for 3-5 minutes to thicken.
  • When the brie is ready, remove from the oven using the parchment to support, place on a serving platter and spoon the warm fig jam sauce over the top. To finish, add orange zest to the top. Serve with baguette and fruit slices.
    Note - Allow the baked brie to sit on the serving platter a few minutes before cutting into the wheel or the cheese may all ooze out.

Notes

Group size
For a smaller group (4), do an 8-ounce brie wheel, or for a bigger group (16-20), do a 2-pound brie wheel. They area little harder to find but can sometimes be ordered from a good cheese department.
Baking options
If you're out of oven space and want to use your air fryer, use the bake setting. To bake the cheese, use a small sheet pan, an oven-safe dish, or a small cast iron skillet. Skip the parchment for the cast iron option and serve baked brie right from the skillet.
 

Nutrition

Calories: 370kcalCarbohydrates: 34gProtein: 14gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 57mgSodium: 409mgPotassium: 261mgFiber: 4gSugar: 23gVitamin A: 399IUVitamin C: 13mgCalcium: 139mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Gluten Free Cornbread (no flour)

by 9 Comments

I've tested this gluten-free cornbread over and over to ensure it's just right for you. The result? A moist cornbread with bold corn flavor and tender crumb, made without flour, so it's naturally gluten-free and enjoyable by everyone. Best of all, it's quick and easy to make in one bowl in 30 minutes, so skip the little packaged boxes and make homemade! Dairy-free option.

A square piece of golden cornbread with a stack of pieces behind it on a wire rack.

After baking batch after batch of corn bread, trying different corn and grain blends, sugar versus honey, milk versus buttermilk, different temperatures and pans, I've come up with an easy gluten-free cornbread recipe. It's not the cake-y style of cornbread, but more rustic and textured as there is no flour. It's my almost Southern cornbread.

After all of the testing, I think this is the best cornbread, but that's for you to decide! If you bake a batch, please let me know what you think.

Why You'll Love Gluten-Free Cornbread

  • Naturally gluten-free - no wheat flour or GF flour.
  • No sugar - Sweetened with honey.
  • Buttermilk for tenderness - but with a dairy-free option.
  • Nice and moist - instead of crumbly and dry.
  • Perfect side dish - for soup, salad, or in cornbread dressing for the holidays.

What goes good with cornbread? Try this southwestern turkey chili recipe.

Cornbread Ingredients

Ingredients in prep bowls on a kitchen counter for making cornbread.
  • Gluten-free cornmeal: Use polenta or medium grind cornmeal. Buy certified gluten-free if needed (cornmeal is naturally GF). Don't buy corn flour, instant, or quick-cook polenta as it has been pre-cooked and dried, which means it absorbs liquids differently and will not behave the same way in a baked cornbread recipe.
  • Xanthan gum: Helps as a binder and provides structure.
  • Baking powder: Buy aluminum free and check the date on your package to see it's not expired.
  • Baking soda: To leaven or lighten the cornbread.
  • Milk: Low fat buttermilk (see sub below), or use buttermilk powder, reconstituted.
  • Eggs : Large un-cracked eggs.
  • Butter: I only use and buy unsalted butter to control the salt and recommend you do the same.
  • Sweetener: Honey replaces white sugar in this cornbread recipe, use a mild flavored honey such as clover, orange blossom, or acacia honey.

Please see the recipe card for measurements.

For soups to accompany cornbread, try this Instant Pot lentil soup or check out the soup recipes index for lots of delicious options.

Chef's tip: Buying cornmeal. I use a medium-grind, stone-ground yellow organic cornmeal. If organic isn't available, choose non-GMO, and if needed, buy certified gluten-free. Medium grind yields a softer, more cohesive crumb-ideal if you'll use this cornbread for cornbread dressing. Prefer a heartier texture? A coarse grind (polenta) makes a more rugged cornbread that's great on its own.

Substitutions and Variations

  • For dairy-free cornbread, use a dairy-free milk such as strained unsweetened almond milk or coconut milk, adding 1 ½ tablespoons of lemon juice or apple cider vinegar (to give it the acidity of buttermilk); let is stand for 5-10 minutes or until curdled (lumpy).
  • For dairy butter substitution use plant-based butter. Buy solid cubes, not the tub stuff.
  • For a sweeter cornbread, use a little more honey.
  • If you can't use xanthan gum, swap for an equal amount of guar gum or twice as much psyllium husk (not powder).
  • No buttermilk - Use buttermilk powder and water reconstituted, works great.

Chef's Note: What is xanthan gum? Xanthan gum helps mimic the structure of gluten in baked goods where there is no wheat. Just a little is all that's needed. It is used in gluten-free baking to add volume, bind, and thicken. Alternatively use guar gum (it's less expensive). What about guar gum vs. xanthan gum in cornbread? Either works well because it's a quick bread, not a yeasted dough. You'll get a cohesive, sliceable texture either way.

Xanthan gum gives a slightly more elastic, cohesive crumb - it's ideal for batters and baked goods that need structure, like quick breads and muffins.

Guar gum gives a softer, lighter texture, slightly more tender but a touch more fragile. It's a good choice if you prefer a delicate crumb or are using more whole-grain flours.

How to Make Gluten-Free Cornbread

Tool note: I prefer baking in a light colored metal square pan versus a dark non-stick one or a cast iron skillet. A square of parchment in the bottom helps protect the bottom and make sure it came out of the pan easily or just use cooking spray. I've done both.

A glass mixing bowl with cornmeal and dry ingredients with a silver whisk.
Step 1: Add dry ingredients (cornmeal, baking powder and soda, gum, salt) to a large bowl and whisk together.
Wet ingredients added to the bowl for golden cornbread batter.
Step 2: Whisk the wet ingredients (milk, melted butter, honey, eggs) together in a large measuring cup then pour into the dry ingredients.
Cornbread batter whisked together in a glass bowl with a whisk.
Step 3: Whisk the wet ingredients into the dry ingredients until smooth.
Cornbread batter poured into a square silver baking pan ready to bake.
Step 4: Pour batter into the prepared baking pan (spray or parchment).
A square loaf of golden brown cornbread on a wire cooling rack.
Step 5: Bake until golden brown, the top feels firm, and a toothpick or cake tester comes out the the center with moist crumbs. Allow to cool for a few minutes then gently remove from the pan to cool on a wire rack.

Serving Suggestions

Gluten-free cornbread is nice with a bowl of soup or chili, alongside a salad, as a snack, or turned into cornbread stuffing for a Thanksgiving turkey, roast chicken, or holiday ham. What else is classic? See below.

A piece of golden cornbread topped with maple butter on a white plate with fork.

Homemade Maple Butter

Smear a piece of this savory cornbread with homemade maple butter or honey butter. It's super easy to make in a minute! All you need is 2 sticks soft unsalted butter and some maple syrup or honey. Find the recipe for homemade maple butter here.

Glass jar of yellow whipped maple butter with maple drizzle on top.

Storing Cornbread 

Leftover cornbread keeps on the counter well wrapped for 3 days or in the refrigerator. It also freezes well, for about 3 months, wrapped in plastic wrap then foil, then into a zip bag. Be sure to label and date. 

Recipe FAQs

Is cornmeal gluten-free?

Yes, cornmeal is a naturally gluten-free grain, however if you follow a gluten-free lifestyle or are celiac, be sure to purchase a package that is certified gluten-free so there is no cross-contamination during packaging.

Are cornmeal and polenta the same thing?

They are almost the same. Cornmeal is usually more finely ground and polenta is a bit more of a coarse grind (as are grits). Cornmeal is often used for making cornbread and muffins (or cornmeal mush), and polenta for a traditional Italian savory side dish of the same name.

Historically, they start with different kinds of corn; for American Southern grits or cornmeal, it's dent corn, for Italian polenta, it's flint corn. Today, they terms are often used interchangeably but there are differences.

What kind of cornmeal should I use?

Cornbread is best with a medium grind, stone-ground cornmeal. Using a fine ground cornmeal will yield a denser cornbread. Coarse grind yields a more granular texture. Use what the recipe calls for is the safest option for making good cornbread.

What makes a cornbread recipe Southern?

No flour or very little flour, recipes are usually all cornmeal, like this one. Also little to no sugar, and baking it in a cast iron pan or skillet for a more golden crust. Butter is a preferred fat, but sometimes a southern cook will use lard or bacon fat. I prefer butter.

More Baking Recipes

Love to bake? Try these easy quick breads and muffin recipes.

⭐️Did You Make This Recipe?

If you make gluten-free cornbread, please comment and let me know how you liked it, and if you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.

📖 Recipe

A single piece of gluten-free cornbread on a white plate with silver fork with pieces stacked behind.

Gluten-free Cornbread (no flour)

Sally Cameron
With a golden color and tender crumb, this gluten-free cornbread has big corn flavor and can be enjoyed by anyone following a GF diet as it is naturally gluten-free. Its nice with a bowl of soup, chili, or a cup of tea for a snack. It's also wonderful in cornbread dressing for Thanksgiving and Christmas turkeys or with roast chicken during the year.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 9
Calories 169 kcal

Equipment

Ingredients
  

Dry ingredients

  • 1 ½ cups gluten-free cornmeal 8 ounces
  • 1 ½ teaspoons baking powder 6 grams
  • 1 teaspoon xanthan gum 4 grams
  • ¾ teaspoon baking soda 2 grams
  • ¾ teaspoon salt 5 grams

Wet ingredients

  • 1 ¼ cups low fat buttermilk remember to shake it! Sub note below
  • 2 large eggs beaten
  • 2 tablespoons unsalted butter melted and cooled slightly
  • 2 tablespoons honey

Instructions
 

Mix Dry Ingredients

  • Gather up your ingredients and pre-heat the oven to 375 degrees. In a large bowl, add the cornmeal, xanthan gum, baking powder, baking soda and salt. Whisk to incorporate.

Mix Wet Ingredients

  • Whisk in the buttermilk (or dairy-free substitution) until smooth, then add the eggs, melted butter and honey. Whisk until the batter is well mixed.

Pout Batter, Bake and Cool

  • Cut a square of parchment to fit into the bottom of an 8″x8″ square light colored baking pan. Spray with nonstick spray. Pour batter into the pan. Bake for approximately 20-25 minutes (I have a convection oven) on the center rack, or until the cornbread is golden and a toothpick stuck in the center comes out clean. The cornbread will be pulling away from the sides of the pan slightly. Use your nose. When the cornbread is done you'll really smell it. Remove from the oven and turn out onto a cooling rack.
  • To serve, cut into squares or to make the cornbread dressing, see the post for cornbread stuffing on how to cut and dry the cornbread.

Notes

For no-dairy cornbread, substitute almond milk for the buttermilk, mixed with 1 ½ tablespoons of lemon juice or apple cider vinegar to give it the needed acidity to activate the leavening agents. Allow it to stand for 10 minutes until it curdles and turns lumpy (don't rush this step).
If you can't use xanthan gum, swap for an equal amount of guar gum or twice as much psyllium husk (not powder).
Buttermilk powder reconstituted with water works great as a buttermilk replacement and what I usually have on hand these days. Use 1 ¼ cups of water + ¼ cup powder and + 1 Tbsp. of the powder. 

Nutrition

Calories: 169kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 49mgSodium: 432mgPotassium: 155mgFiber: 3gSugar: 6gVitamin A: 153IUVitamin C: 0.4mgCalcium: 87mgIron: 1mg
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Beet Salad with Feta

by 1 Comment

Earthy roasted beets, salty feta cheese, fresh herbs, and buttery pine nuts come together with a simple vinaigrette in this richly colored beet salad with feta. Perfect for fall and winter, this healthy salad adds a burst of color and flavor to your table for a satisfying and hearty side dish. Roast fresh beets in foil ahead of time for easy prep, then simply chop, toss, and assemble when ready to serve. It goes together in minutes.

A white bowl of jewel colored beet salad with feta cheese, pine nuts, and herbs.

If you love beets, here's a terrific salad to add to your repertoire. To create a flavorful salad, don't boil beets or steam beets; roast them. Roasting beets brings out their natural sweetness. Preparing roasted beets in foil keeps them moist and is super easy. Dress roasted beet salad with feta with almost any vinaigrette from a simple balsamic vinaigrette or a classic French vinaigrette, to a citrusy blood orange or lemon vinaigrette.

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Why You'll Like This Recipe

  • Make roasted beets in foil ahead of time, or use store bought cooked beets.
  • Vary the dressings to change up the salad.
  • A great side dish for fall and winter. 

Recipe Ingredients

Red and gold beets, fresh herbs, nuts, and cheese for a salad on the counter.
Red and gold beets, fresh herbs, nuts, and cheese for a salad on the counter.

Beet Salad

  • Beets: To be roasted for the salad. Buy whole fresh raw beets of medium size with the beet greens on for the freshest beets. Use both red, gold, or both. 
  • Oil: Olive oil or avocado oil to drizzle over the beets for roasting.
  • Cheese: A good tangy, Greek feta cheese is terrific against earthy beets and worth seeking out.
  • Herbs: Fresh parsley, fresh dill, and fresh chives all compliment this beet salad adding good color and flavor. Fresh mint it nice too.
  • Nuts: Buttery pine nuts are a ice compliment but there are options below.

Vinaigrette Salad Dressing

  • Oil: Extra virgin olive oil is best choice, or avocado oil.
  • Vinegar: Balsamic vinegar and red wine vinegar are good options.
  • Mustard: A little Dijon mustard helps emulsify the dressing and add flavor.
  • Garlic: Optional, just a little for flavor if desired.

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

Chef's tip on feta cheese: I love good Greek feta cheese. It's tangy and salty from the brining process and has much more flavor than cow's milk feta because it's a blend of goat and sheep milks. Greek feta usually is in block form, not pre-crumbled. You can still use the crumbled regular feta if it's your preference. If you don't digest cow's milk cheeses well, you might find you do better with a blend like this.

For another feta recipe, try mezze appetizer tray with baked feta. It's great for entertaining.

Substitutions and Variations

  • Swap goat cheese for the feta cheese.
  • Vary the vinaigrettes.
  • Change up the nuts. Crunchy walnuts are terrific as are these glazed maple pecans which add sweetness.
  • Use a flavored olive oil such as lemon, blood orange, or basil.
  • Use lemon juice or orange juice instead of vinegar for the vinaigrette.
  • Thin slices of red onion are a nice addition for more flavor and color.
  • Can't get fresh beets to roast? Try this beet salad with canned beets.

Recipe Instructions

For more photos and detailed directions for how to roast beets in foil please see the link.

Roasted beets in foil with a thin metal skewer piercing one to show they are done.
Step 1: Trim beet tops and roast beets in aluminum foil packets  at 400°F until tender throughout, 45-60 minutes. 
A peeled red beet with a paring knife and a y-vegetable peeler.
Step 2: After roasting, skin beets with a paring knife, vegetable peeler, or by rubbing off with paper towels. Chill beets.
Red and gold beets being chopped on a black cutting board.
Step 3: Chop beets into ½" - ¾" cubes.
Vinaigrette whisked together in a glass bowl with a silver whisk.
Step 4: Whisk together oil, vinegar, mustard, and salt in a small bowl (add finely chopped garlic if using).
Deep red and golden roasted beets tossed with vinaigrette, herbs, feta, and nuts in a salad bowl.
Step 5: Combine beets with nuts, cheese, and herbs in large bowl and toss with vinaigrette. 

Chef's tip on working with raw garlic. When you want to add fresh garlic to something like a vinaigrette, it must be very fine so you don't bite into a piece of raw garlic (really unpleasant). The best way to make the garlic fine is with a microplane zester. It disappears into the vinaigrette nicely. Otherwise, chop it fine then with the back of your knife smear it into a paste before adding.

For another terrific fall and winter salad, try this fennel orange salad with orange vinaigrette.

Serving Suggestions

Toss the beets with the dressing by themselves, then add the cheese, nuts, and herbs. This way the beets get a good coating without turning the cheese pink.  

These pairings allow the beet and feta salad to shine while creating a balanced, flavorful meal

  • Grilled or Roast Chicken: The mild flavor of chicken complements the boldness of beets and feta.
  • Salmon: Salmon's richness balances the fresh flavors in the salad.
  • Grain Bowls: Add quinoa to add texture and make it a more substantial, hearty meal.
  • Pasta with Olive Oil and Herbs: A simple pasta dish provides a nice contrast.
  • Serve beet salad with feta on salad greens like peppery arugula or red lettuce.

Storage

Roasted beets keep refrigerated in an airtight container for 3- days. I recommend that you store the beets, cheese, herbs, and nuts separately and combine when ready to eat.

If you have leftover salad all combined and dressed, it will hold for a few days except but the cheese will probably turn pink because of the beets. It still tastes good but might need a little more vinaigrette.

Recipe FAQs

Should I use red or golden beets?

Use either or both for beautiful color depending on availability at your grocery store.

How do I keep the beets from staining everything?

When working with red beets in particular, wear disposable kitchen gloves and don't work on a cutting board that will stain easily, such as a white one. For wood cutting boards, lightly wet them with water then wipe off before cutting beets on them. This helps protect the cutting board from staining. Then be sure to wash the cutting board right away. Golden beets are less staining.

Can I make this salad ahead of time?

Absolutely, it's a great make-ahead salad. Roast your beets, chop the herbs, crumble the cheese, toast nuts if desired, and make the vinaigrette but don't put it together yet. Assemble and dress just before serving. The components for beet salad with feta can be made several days ahead of time.

Can I use the packaged steamed beets for beet salad?

Yes, you can use the steamed and peeled vacuum sealed packages of beets, but roasting your own beets is easy, more flavorful, and can be done ahead of time. If you are short on time and need a quick shortcut, use the packaged option. Beets are always good! You'll need 3-8 ounce packages.

More Complimentary Recipes

Serve beet salad with feta alongside these crispy air fryer chicken cutlets or easy roast chicken breasts. Use the maple pecans for the nuts, they are fantastic.

⭐️Did You Make This Recipe?

If you make this beet salad with feta, 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

Deep red and golden roasted beets tossed with vinaigrette, herbs, feta, and nuts in a salad bowl.

Beet Salad with Feta

Sally Cameron
A beautiful and healthy salad for fall and winter. Roast beets ahead of time then it's easy to assemble and enjoy. Using both red and gold beets creates more color but one color is good too. Be sure to wear disposable kitchen gloves for working with beets!
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 285 kcal

Equipment

Ingredients
  

To roast beets

  • 2 pounds raw beets, medium-sized red, gold, or both, tops on
  • 1-2 teaspoons olive oil or avocado oil
  • ¼ teaspoon sea salt

Beet salad

  • 3 ounces feta cheese preferably Greek feta
  • 2 ounces pine nuts walnuts, or pecans
  • 1-2 tablespoons fresh chopped herbs parsley, dill, and/or mint

Vinaigrette

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons vinegar balsamic or red wine
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove zested or chopped very fine (optional)
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground black pepper optional

Instructions
 

Roast beets

  • Pre-heat the oven to 400°F. Trim top greens leaving 1-inch of beet stem. Scrub beets clean and dry with paper towels.
  • Place a double layer of heavy foil large enough to wrap the beets all together on the counter. Place the beets in the center and drizzle with oil, sprinkle with salt. Roast beets until very tender, 45-60 minutes depending on size. The larger the beets the longer they take. When done you should be able to easily pierce through them with a thin metal skewer like a cake tester.
  • When beets are done, open packet and cool until you can handle them, then peel with a vegetable peeler, paring knife, or by rubbing with paper towels.

Make the vinaigrette

  • While the beets are roasting, make the vinaigrette. Add all ingredients to a small bowl and whisk until smooth. Alternatively add to a jar with a tight lid and shake well.

Make the beet salad

  • Chop the beets into approximately ¾" cubes and add to a medium bowl. Add two tablespoons of the vinaigrette and toss to coat the beets.
    Sprinkle in the crumbled cheese, nut, and chopped herbs. Add more vinaigrette if desired or serve extra on the side. Beet salad is ready to serve.
  • If making the salad ahead of time, ready the components and refrigerate separate. Combine and dress when ready to serve. Leftover beet salad lasts 3-4 days in the refrigerator in an airtight container. The cheese will turn pink! Add more dressing if needed.

Notes

  • Swap goat cheese for the feta cheese.
  • Walnuts are terrific as are these glazed maple pecans.
  • Use a flavored olive oil such as lemon, blood orange, or basil.
  • Use lemon juice or orange juice instead of vinegar.
  • Thin slices of red onion are a nice addition.

Nutrition

Calories: 285kcalCarbohydrates: 15gProtein: 6gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 13mgSodium: 381mgPotassium: 501mgFiber: 4gSugar: 9gVitamin A: 125IUVitamin C: 7mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Lemon Mousse (Light and Airy)

by Leave a Comment

Light, airy, and bursting with bright citrus flavor, this lemon mousse is a dreamy dessert for lemon lovers. It's made by folding together fluffy whipped egg whites, homemade lemon curd, and billowy whipped cream for a luscious, cloud-like texture. Refreshing, elegant, and make-ahead friendly, it's an easy lemon dessert that feels special enough for guests but simple enough for any spring or summer meal.

A stemmed wine glass with softly whipped lemon mouse garnished with mint and a blackberry.

For fifty years, Amelia's restaurant on Balboa Island was a beloved Southern California landmark. Although now closed, their famous lemon mousse inspired this recipe. Making lemon mousse is simpler than it sounds: cook a bright lemon curd, whip the egg whites and cream, then gently fold everything together. Chill it for a few hours and it's ready to serve as a light, elegant make-ahead dessert.

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Why You'll Love Lemon Mousse

  • Light and airy - Billowy whipped cream and whipped egg whites give this lemon mousse its cloud-like texture.
  • Bright lemon flavor - Homemade lemon curd gives it fresh, tangy citrus flavor without tasting heavy.
  • Make-ahead friendly - Chill it a few hours before serving, making it perfect for entertaining.
  • Elegant but easy - It looks and tastes special, but the steps are simple: cook, whip, fold, and chill.

For another tasty dessert mouse, try this white chocolate mousse.

Ingredients You'll Need

  • Eggs: large, un-cracked eggs.
  • Lemons: Fresh lemons, for the juice and zest.
  • Cream: Buy heavy whipping cream (not just whipping cream).
  • Sugar: Use either white sugar, superfine white sugar, natural unrefined sugar, or granular monk fruit/allulose blend ro reduce sugar.

Substitutions and Variations

  • Reduce the sugar - Replace half of the sugar with a monk fruit/allulose blend, or use all monk fruit blend if preferred. This keeps the mousse lighter in sugar while still tasting bright and balanced.
  • Orange mousse - Swap the lemon juice and zest for fresh orange juice and orange zest for a softer, sweeter citrus mousse.
  • Lime mousse - Use fresh lime juice and lime zest instead of lemon for a tangier variation.
  • Whipped cream garnish - For extra whipped cream on top, buy an additional ½ cup heavy cream and whip it separately with a little sugar or monk fruit blend.

For another terrific mousse flavor, try this white chocolate mousse. It's divine!

Chef's Note: Traditional lemon curd is usually finished with butter for richness and shine, but it's not needed here. The whipped cream adds richness, while the butter-free lemon custard keeps the mousse light, bright, and airy.

How to Make Lemon Mousse

Step 1: Make the lemon curd. Set up a double boiler. In a medium bowl, whip the egg yolks by hand with a whisk until thick and pale in color (and get a good arm workout).

Step 2: Whisk in the sugar, lemon juice, and lemon zest. Place the bowl on the saucepan of barley simmering water (double boiler set-up) and cook yolks, whisking continually. In a few minutes it transforms into a thick light curd. You will know when it is ready when it coats the back of a spoon and you can draw your finger through it and the line stays.

The back of a stainless steel spoon with a line through it showing lemon curd it ready.

Step 3: Whip the egg whites until stiff and glossy. For hands-free preparation use a standing mixer with a wire whip attachment or a hand mixer with beaters. Clean the whip or beaters, then use them to whip the cream. See note below recipe.

Whipped and blended mousse in a large stainless steel bowl with a whisk and spoon.

Step 4: Lastly, whip your cream. The cream should be very cold, and use the clean beaters from whipping the egg whites.

Step 5: Finish the mousse. Combine all three parts by gently folding together with a flexible spatula (or gently whisk together). Cover and chill your mousse until serving time.

For another delicious lemon dessert, try this easy lemon posset. Just 3 ingredients!

Serving and Storage

Spoon lemon mousse into glasses and top with fresh berries. Stemmed wine glasses make a pretty presentation, but small dessert glasses or ramekins work too. Fresh raspberries are my favorite, but blueberries, strawberries, blackberries, or pomegranate seeds all pair beautifully with the bright lemon flavor.

For an extra garnish, whip an additional ½ cup heavy cream with a little sugar or monk fruit blend, then spoon or pipe it on top just before serving.

Lemon mousse can be made a few hours ahead, or up to 1 day ahead. Keep it covered and refrigerated until ready to serve.

Fluffy light lemon mousse in a glass.

Recipe FAQs

Can I make lemon mousse without cream?

For a dairy-free lemon mousse, try using stiffly whipped coconut cream or a non-dairy heavy cream alternative. I have not tested the current brands, so results may vary.

Can I make lemon mousse ahead of time?

Yes. Lemon mousse is best made a few hours ahead and can be made up to 1 day in advance. Keep it covered and refrigerated until ready to serve.

How do I get a fluffy texture?

Fold the lemon custard, whipped egg whites, and whipped cream together gently so you don't deflate the mousse. The goal is to keep as much air in the mixture as possible for a light, fluffy texture.

Is lemon mousse the same as lemon curd?

No. Lemon curd is a thick, tangy lemon custard usually made with egg yolks, lemon juice, sugar, and butter. Lemon mousse is lighter and fluffier because the lemon custard is folded with whipped egg whites and whipped cream.

More Lemon Recipes

Love lemon? Try this lemon almond cake, or lemon thyme brussels sprouts. Maybe you'd rather have lemon ice cream? It's divine.

⭐️Did You Make This Recipe?

If you make this lemon mousse, 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

Italian Lemon mousse | afoodcentriclife.com

Lemon Mousse

Sally Cameron
This light lemony dessert recipe is always a hit. Garnish with a few fresh berries and mint leaves if desired. If you prefer a totally smooth mouse, omit the lemon zest but it adds lemon flavor. Lemon mousse can be made a day ahead and refrigerated until serving.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Whip cream and white 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 6
Calories 318 kcal

Equipment

  • Hand mixer with beaters or standing mixer with whisk attachment

Ingredients
  

  • 6 large eggs separated
  • ½ cup natural granulated sugar OR monk fruit blend, or ½ and ½
  • 2 large lemons zested, juiced and juice strained
  • 1 ¼ cups heavy cream well chilled

Optional Garnishes

  • ½ cup fresh berries or more
  • fresh mint leaves
  • ½ cup whipped heavy cream lightly sweetened

Instructions
 

  • Separate the egg whites from the yolks while they are cold (it's a little easier) and set the whites aside to come to room temperature for better volume when you whip them.
  • Set up a double boiler. Place a large saucepan on the stove top with a few inches of water in it. Bring the water almost to a boil and turn down to simmer. Choose a stainless steel or glass bowl that will fit on top yet partially inside the pan taking care that the bottom of the bowl does not touch the hot water.
  • In the bowl, whip egg yolks with a whisk until thick and pale in color, then whisk in the sugar, 4 tablespoons of strained lemon juice and the lemon zest. Place the bowl on top of the saucepan of hot water and cook yolks, whisking until it sets, thickens, and forms a thick pudding or custard, 5-6 minutes. You will know when it it ready when the curd coats the back of a spoon. You'll be able to draw your finger through it and the line stays. Remove the bowl of lemon custard and set aside to cool. See note below for faster cooling
  • While curd is cooling, whip egg whites to stiff, glossy peaks with a standing mixer fitted with a whip attachment or a hand mixer with beaters. Next, whip the cream in a separate bowl.
    When custard is cool, gently combine all three parts: custard, whipped egg whites and whipped cream. Chill until serving time.

To Serve

  • Serve in stemmed wine glasses or regular glasses topped with berries and garnished with mint. If you want to top with extra sweetened whipped cream, that's another option.

Notes

If you have a standing mixer with the whisk attachment, use it to whip both the whites and cream. Do the whites first and transfer them to a clean dry bowl. Fat from the cream prevents whites from whipping stiffly. Next, whip the cream, then add the cold lemon curd into the bowl and combine on low speed. Lastly add the white back in. 
TO REDUCE SUGAR - use either all monk fruit blend or half sugar and half monk fruit.
To cool the lemon curd quickly, set up an ice bath; a larger bowl of half ice and half cold water. 
Egg safety note: This recipe uses whipped egg whites that are not cooked. Use clean, fresh, un-cracked eggs, and separate them carefully. For anyone pregnant, very young, elderly, or immune-compromised, use pasteurized eggs for extra peace of mind.
 

Nutrition

Calories: 318kcalCarbohydrates: 24gProtein: 8gFat: 23gSaturated Fat: 13gTrans Fat: 1gCholesterol: 254mgSodium: 91mgPotassium: 184mgFiber: 1gSugar: 19gVitamin A: 1014IUVitamin C: 26mgCalcium: 72mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Creamy Leek and Mushroom Soup Recipe

by 23 Comments

Creamy leek and mushroom soup is a cozy, flavorful bowl of comfort welcome in soup season. Earthy meaty mushrooms pair perfectly with the subtle sweetness of leeks to create a simple yet satisfying dish that's both creamy and light. Perfect for a chilly evening or a warm lunch, this one-pot soup can easily be made vegan, dairy-free, or with regular dairy to suit many dietary needs.

Gray bowls of leek and mushroom soup with garlic toast and parsley.

Making this leek and creamy mushroom soup is straightforward. Sauté the leeks and mushrooms until they're soft and fragrant, then simmer everything together with broth and herbs for added depth of flavor. For a creamy finish, blend part of the soup and stir in your choice of dairy cream or non-dairy cream. Mushrooms are good for you and all of the ingredients in this soup are immune system boosters, great for fall and winter.

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Why You'll Like This Recipe

  • Make mushroom leek soup dairy-free, vegan, or with regular dairy. 
  • With wonderful earthy flavors, it's delicious soup. 
  • If you like cream of mushroom soup, you'll like this too.

For another recipe that uses leeks, try this braised cabbage with leeks and bacon. It's a terrific side dish.

Recipe Ingredients

Prep bowls of mushroom, leeks, cream, onion, lemon, herbs, and garlic for leek and mushroom soup.
  • Fresh mushrooms: Buy medium white mushrooms, brown mushrooms, or a combination. 
  • Butter: Unsalted dairy butter or vegan butter. 
  • Leek: Get a large one. Use the pale green and white portion of the leek, discarding the tough top dark green parts.
  • Onion: Use brown, white or yellow onions. 
  • Garlic: Fresh garlic is best.
  • Herbs: Fresh tarragon or fresh thyme leaves add flavor (I use both). Fresh parsley or a little green onion add nice color and garnish.   
  • Broth: Homemade chicken broth (chicken stock) or vegetable broth for vegetarian and vegan diners. If buying broth, look for low sodium and clean ingredients. 
  • Milk: Use heavy cream, half and half, or canned coconut milk for creamy soup as a non-dairy option. You don't taste the coconut at all!
  • Lemon juice: For a little flavor lift. 
  • Cornstarch: For optional thickening at the end. For thinner soup, omit.

Please see the recipe card for quantities and all ingredients, salt and pepper.

For broth options, make your own for the best soup. Here's an easy Instant Pot chicken broth recipe, my vegetable broth recipe, and turkey broth recipe for rich flavor.

Substitutions and Variations

  • For dried herbs instead of fresh, the swap is approximately ⅓-1/2 as much dried as fresh.
  • For the ground black pepper, try white pepper.
  • Use fun garnishes such as grated Parmesan, finely chopped Italian parsley, chopped crisp bacon, or crunchy croutons. 
  • If you can't do coconut milk, also try a plant-based heavy cream substitute. 
  • Use two tablespoons of olive oil as a sub for butter.
  • Incorporate wild mushrooms as part of your mix. 

Chef's Tip: Buying mushrooms. Fresh mushrooms have firm caps that are closed underneath with no exposed gills. Mushrooms should not have brown spots, be slimy or withered. For this soup I use both white and brown (cremini) mushrooms, but you can use all of either one.

Recipe Instructions

Hands trimming mushrooms with a paring knife on a walnut cutting board.
Step 1: With a paring knife, trim the stems of the mushroom.
Hands holding mushrooms under a trickle of water to rinse them.
Step 2: Briefly rinse mushrooms under a trickle of cold water rubbing them gently in your hands. Yes you can get them wet.
A tray of washed brown and white mushrooms drying on paper towels.
Step 3: As mushrooms are washed, lay them on a paper towel lined tray to dry.
Hands showing thinly sliced mushrooms above the bowl of a food processor.
Step 4: Thinly sliced mushrooms in a food processor about ⅛th inch thick. Alternatively slice them thin by hand.
Chopped onions and leeks sautéing in a dutch oven.
Step 5: Melt tablespoons butter in a heavy large pot. over medium heat. When hot, add chopped onions and leeks.
Cooked onions and leeks with green herbs making a soup base.
Step 6: When onions and leeks are soft, 5-7 minutes, add garlic and herbs. Cook 1 minute more.
A pot full of raw sliced mushrooms cooking down for soup.
Step 7: Add all of the mushrooms to the pot and stir from the bottom to mix the onions, leeks, and herbs.
A heavy pot full of juicy cooking mushrooms as they give off their liquid.
Step 8: Mushrooms give off liquid as they cook down, getting very juicy. Cook until moist of the liquid is gone, 20-22 minutes. 

A gray dutch oven filled with finished leek and mushrooms soup ready to eat.
Step 8: Add the cream or coconut milk and simmer for a few minutes to blend flavors and heat through for serving. If you have extra fresh herbs chopped, add them near the end for more fresh flavor.

Chef's tip: How to clean leeks properly. Chop off the dark green top and root end. Discard or save for making broth if desired. Slice the leek in half lengthwise and rinse under cold water to remove any dirt or sandy grit. Lay the leek halves flat, slice in half lengthwise, then thinly crosswise. Have extra leeks? Use them anywhere you would use onions and shallots; in soups, stews, casseroles, and more. Their subtle sweetness is delicious in recipes. 

What else do I use leeks in? My gluten-free Thanksgiving stuffing recipe, for another level of flavor.

Serving and Storage

Sometimes I give my soup a couple of pulses in a blender to refine it just a bit (optional). An immersion blender (stick blender) used right in the pot works too. Place the pot in the sink to reduce splattering. Serve it just as it is with more texture. Taste the soup and adjust the seasoning with salt and pepper if desired.

For a little color, add fresh chopped parsley. Serve with a green salad for a nice balance with a fresh lemon vinaigrette. Crusty bread is a nice accompaniment.

Leek and mushroom soup lasts in the refrigerator for up to four days and reheats nicely on the stovetop. Because of the dairy, it won't freeze well but try these options: 

  • Make the base of the soup without the dairy, freeze, then add cream or milk, or coconut milk upon reheating after thawing.
  • Freeze it with the dairy but reheat gently and slowly on the stovetop.
  • If it separates, puree it in a blender. 
  • Use heavy cream as with the higher fat content it will freeze better.
A gray bowl of chunky leek mushroom soup with a spoon beside bowl.

Recipe FAQs

How do I clean leeks properly?

To properly clean leeks, chop off the top part where the stalks are dark green. This part is tougher and not used for cooking. You need only the white and pale green portion of the leek. Slice the leek longways in half and run it under cold water to dislodge any sand, grit, or dirt. Dry the leek and proceed with the recipe.

How can I make the soup creamy without using cream?

One great trick is to use canned coconut milk. It's a great replacement for cream in creamy soup, and surprisingly does not impart a coconut flavor. Use it straight from the can or dilute it just a little before adding to the soup.

Can I make leek and mushroom soup vegan or vegetarian?

To make leek and mushroom soup vegan or vegetarian, use coconut milk instead of cream or heavy cream, and replace chicken broth with vegetable broth. Also, to saute the vegetables, use either a plant-based butter or extra virgin olive oil.

Can I add other vegetables to leek and mushroom soup?

If you want to add more vegetable to leek and mushroom soup, try small diced cooked gold potatoes (as they hold their shape better than starchy russets), cooked carrot and celery.

More Meaty Mushroom Recipes

If your a mushroom lover, try steakhouse roasted mushrooms or stuffed portobello mushrooms with goat cheese, or mushroom duxelles - The classic French mixture of finely chopped mushrooms, herbs, garlic and shallots cooked in just a little butter. It's a terrific spread for crostini or crackers.

⭐️Did You Make This Recipe?

If you make leek and mushroom soup, please 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 enjoy hearing from you.

Originally published 12-8-2013, updated 10-26-24.

📖 Recipe

A gray bowl of chunky leek mushroom soup with a spoon beside bowl.

Leek and Mushroom Soup

Sally Cameron
Leek and mushroom soup is earthy and satisfying. Lemon gives this soup a lift of bright flavor and the fresh herbs provide aromatic flavor. A food processor makes quick work of thinly slicing the mushrooms, but you can slice them by hand. If you don't like tarragon, use thyme. For vegan soup use plant-based butter and vegetable broth.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 4 Yield 2 quarts
Calories 380 kcal

Equipment

Ingredients
  

  • 2 pounds fresh mushrooms white, brown or combination
  • 2 tablespoons dairy butter or plant-based butter or extra virgin olive oil
  • 1 ½ cups thinly sliced leek 1 large leek, light part only
  • 1 cup finely chopped onion 1 medium onion
  • 3 large garlic cloves finely chopped
  • 1 tablespoon fresh chopped tarragon or thyme leaves or use both
  • 3 cups low sodium chicken or vegetable broth
  • 1 cup cream, half and half, or canned coconut milk
  • ½ teaspoon sea salt
  • ¼ teaspoon white pepper or black pepper
  • 1 small lemon, juiced
  • 1-2 tablespoons finely chopped Italian parsley optional garnish
  • 1 tablespoon cornstarch for thickening, optional

Instructions
 

Prep Mushrooms

  • With a paring knife, trim mushrooms stems flush to the base. Discard stems. To clean mushrooms, cup 2-3 mushrooms in your hands and quickly run them under a trickle of cold water, rubbing the mushrooms gently between your hands. Place washed mushrooms on a clean kitchen towel or paper towel.  Slice mushrooms ⅛″ thick (3 mm) in a food processor with the slicing blade or by hand.

Cook the Vegetables

  • In a large pot (5 quart) heat oil over medium low heat. Add the leek and onion and cook slowly until soft, stirring occasionally, 5-7 minutes. Add garlic and herbs, cook 1 more minute, stirring. Add mushrooms. Cook until mushrooms have given off their moisture and cooked down. Most of the liquid should be gone, 20-22 minutes.

Finish the Soup

  • Add broth and cream or coconut milk. Heat through and serve hot. Add the lemon juice, then taste and season with additional salt and pepper if desired. If you want the soup a little smoother, pulse in a blender a few times before serving.  
    Note - If you have extra fresh herbs, I add a little more towards the end for a boost of herbal flavor.

Notes

This soup will keep refrigerated for 4- days, so make it ahead on the weekend and enjoy during the week. It's great for lunch or dinner. Just add a green salad.
Nutritional information was calculated with regular dairy butter and cream. If you use plant-butter and coconut milk your numbers will be a little different. 

Nutrition

Serving: 2cupsCalories: 380kcalCarbohydrates: 23gProtein: 14gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 82mgSodium: 426mgPotassium: 1107mgFiber: 5gSugar: 10gVitamin A: 1696IUVitamin C: 30mgCalcium: 102mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Easy Gluten-Free Pumpkin Bread Recipe

by 2 Comments

Craving the perfect fall treat that's easy to make, gluten-free and dairy-free? This gluten-free pumpkin bread recipe has everything you need for delicious autumn baking. With a blend of warm spices, creamy pumpkin purée, and just the right amount of sweetness from brown sugar, it's moist, tender, and packed with cozy flavor. Best of all, you probably have everything in your pantry-so let's get baking!

A sliced loaf of pumpkin bread on a wire cooling rack with a knife and coffee.

Fall and baking just go together. So if you're craving something with pumpkin and spices, something easy to make and bake, here's the answer: gluten free pumpkin bread. The ingredients are simple and the results delicious.

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Why You'll Like This Recipe

  • Warm spices for fall flavor.
  • It's a "quick bread", easy to make with simple ingredients.
  • Perfect for breakfast or an afternoon snack.
  • Freezes for up to 3 months.
  • Serve it with this easy maple butter!

Here's another easy gluten-free bread recipe, my Irish Soda Bread. It's not just for St. Patrick's Day!

Recipe Ingredients

Ingredients for pumpkin bread in small prep bowls on a marble counter.
  • Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling.
  • Flour: I tested with King Arthur Measure for Measure GF flour. Other flours may work, I just haven't tried them. If your blend does not have xanthan gum, add ½ a teaspoon to your flour. It helps bind, thicken, and emulsify the batter.
  • Baking soda and powder: Both are needed as leavening agents for light fluffy structure.
  • Sugar: I went with all light brown sugar for this pumpkin bread, for more flavor and moisture than white sugar.
  • Eggs: Large eggs. I have not tested flax eggs for vegan pumpkin bread.
  • Oil: Use a healthy neutral oil.
  • Vanilla: Use good vanilla extract, the real stuff. Here is the best vanilla and my favorite brand. If you love vanilla, get some of their vanilla paste too.
  • Warm spices: Use ground cinnamon, ground nutmeg, allspice, ground ginger, and a little ground cloves.

For measurements please see the recipe card. You'll need a 9x5 light metal baking loaf pan.

For another easy baking recipe, try this naturally gluten-free cornbread.

Chef's Tip on Oil: I use Zero Acre Farms and it's terrific for all neutral cooking oil needs. It's fermented from sugarcane plants (isn't that cool?), full of monounsaturated fat, with a high smoke point and a clean taste. Don't use vegetable oil. It's industrially processed and terrible for you. Toss it. We have better options today. This is now my #2 oil along side olive oil.

Substitutions and Variations

  • For other oil options, use quality avocado oil or coconut oil melted, or expeller pressed grapeseed oil.
  • If you like nuts, add ½ cup - ¾ cup of finely chopped pecans or walnuts to the batter. Fold it in by hand before baking.
  • Swap a pumpkin spice blend for the individual spices.
  • For coconut sugar, substitute a cup of coconut sugar for the brown sugar, with one note. Coconut sugar looks and tastes a lot like brown sugar, but it doesn't hold as much moisture. This pumpkin bread is super moist, so it should work without becoming dry.

For another homemade baked treat, try this golden gluten-free cornbread.

How to Make Pumpkin Bread

Flour and spices for pumpkin bread in a glass bowl.
Step 1: Sift dry ingredients into a medium bowl. Whisk well to combine.
Egg, oil, pumpkin puree, and brown sugar in a glass bowl.
Step 2: Add eggs, oil, pumpkin, brown sugar, and vanilla to another bowl.
The start of pumpkin batter after being mixed smooth.
Step 3: With an electric hand mixer, beat wet ingredients until smooth.
Unmixed dry ingredients and wet ingredients in a bowl for making pumpkin bread.
Step 4: Add dry ingredients to the bowl.
Finished pumpkin bread batter, smooth and creamy, ready to bake.
Step 5: Beat the batter for 4 full minutes, until smooth and creamy.
Pumpkin bread batter in a silver metal baking pan ready for the oven.
Step 6: Pour the finished batter into a 9x5 light metal baking pan sprayed with cooking spray. Bake at 325°F for 1 hour. 
A sliced loaf of pumpkin bread on a black wire cooling rack.
Step 7: Remove pumpkin bread from the oven, run a thin spatula or knife around the inside edge, then gently turn the bread out onto a wire cooling rack. Cool completely before slicing.

Gluten-Free Baking Tips

This is why gluten-free pumpkin bread is done as it is. Many of these tips are also for general gluten-free baking.

  • Gluten-free flours need resting time to hydrate for best results. Don't skip this step.
  • Since there is no gluten to toughen the bread from beating, beat it well to aerate and help build structure.
  • More leavening is needed to lighten the batter and final result, so I use more baking soda and powder.
  • Gluten-free baking often requires a little lower temperature (25°F) and maybe a longer bake time.
  • Use a GF flour blend with xanthan gum to bind the ingredients, which is usually the role of gluten in wheat flour.

Chef's Tip: Pumpkin and chocolate chips is a great combination, try this pumpkin cake with chocolate chips sweetened with maple syrup.

Serving Suggestions

Gluten-free pumpkin bread is terrific with a cup of coffee at breakfast or a cup of tea for an afternoon snack. Tuck a wrapped piece into a briefcase or lunch bag. It's a welcome treat pretty much anytime especially in fall.

It's delicious plain but also nice dressed up for dessert with a dollop of softly whipped cream sweetened with a little sugar and vanilla extract. Also nice is a little cream cheese frosting. Serve it at room temperature or warm it up.

How to Freeze Pumpkin Bread

Be sure the pumpkin bread is completely cooled in a wire rack. Wrap and seal in plastic wrap, then in aluminum foil, and then into a freezer bag. This keeps the bread from drying out and avoids freezer burn.

Be sure to label and date the package. Bread freezes well for up to 3 months. To thaw, place overnight in the refrigerator.

A golden loaf of pumpkin bread sliced and ready to enjoy with coffee.

Recipe FAQs

What gluten-free flour is best for pumpkin bread?

The best gluten-free flour blend for pumpkin bread is the one that the recipe creator identifies in the recipe as tested with. There are many differences in gluten-free flour blends. Even when the ingredients look the same or similar, they may provide a different result.

Choose a gluten-free flour blend that has xanthan gum, or add it. It helps with structure, acts as a binder (because gluten is a binder), and helps the moisture of the pumpkin bread batter so your pumpkin bread doesn't crumble. If your blend does not have xanthan gum, add a ¼ teaspoon per cup of flour. It's the secret weapon of GF baking.

Can I substitute different sweeteners?

Yes, but realize your result when experimenting might be a little different than the original recipe, plus any changes may effect baking times. That being said, you can generally swap coconut sugar, turbinado, demerara or sucanat (coarse brown raw sugars) for brown sugar. To swap maple syrup or agave syrup for sugar, use ⅔ as much.

Another swap, to reduce sugar and carbs is to use either a white granulated monk fruit/allulose blend or the golden monk fruit. Try substituting half and half to start, and if you are happy with that, try all monk fruit.

How should I store gluten-free pumpkin bread?

Pumpkin bread can be stored on the kitchen counter well wrapped for 3 days. If you prefer, it can also be refrigerated. For freezing, wrap in plastic film, then sealed in foil, then into a freezer bag with the air pressed out for up to 3 months.

More Pumpkin Recipes

For more delicious fall recipes with pumpkin, try these pumpkin recipes. From soups to smoothies, pumpkin is for more than dessert!

⭐️Did You Make This Recipe?

If you make this pumpkin bread recipe, please comment and let me know how you liked it, and if you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

A golden loaf of pumpkin bread sliced and ready to enjoy with coffee.

Gluten-free Pumpkin Bread

Sally Cameron
With a tender crumb and warm spices, this pumpkin bread is gluten-free, dairy-free, and totally delicious. Great for an afternoon snack, at breakfast, even dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Batter rest time 30 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 10
Calories 242 kcal

Equipment

Ingredients
  

Dry Ingredients

  • 1 ½ cups gluten-free flour blend I used KA Measure for Measure, see notes
  • 2 teaspoons baking soda
  • ¾ teaspoon baking powder aluminum free
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ¼ teaspoon allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground clove

Wet Ingredients

  • 1 cup canned pumpkin pure (not pie mix) 8.4 ounces
  • 3 large eggs
  • 1 cup light brown sugar, lightly packed 6 ounces
  • 1 ½ teaspoons real vanilla extract
  • ⅓ cup neutral flavored oil melted coconut oil or MCT oil

Instructions
 

  • Pre-heat the oven to 325°F. Spray a 9x5 light metal baking loaf pan.
  • Measure out all of the dry ingredients and sift into a medium bowl or onto parchment or waxed paper.
  • To a medium bowl add all of the wet ingredients. With an electric hand mixer whip until it's smooth and blended, about 1 minute.
  • Add the dry ingredients into the smooth wet batter, start on low and build to high speed beating for 4 minutes. Pour the batter into the prepared loaf pan and smooth it out with a spatula. Bake for 1 hour, until a cake tester or long thin skewer comes out clean with just a few moist crumbs.
  • Remove pan from the oven. Run a thin knife or thin metal spatula around the inside of the pan then gently turn the pumpkin bread out onto a wire cooling rack. Allow it to cool completely before slicing.
    Pumpkin bread lasts 3-4 days well wrapped on the counter or can be refrigerated. for freezing, after completely cooled, wrap in plastic wrap, then in aluminum foil, then place in a freezer zip bag for up to 3 months. Be sure to label and date the bag.

Notes

Flour
I tested with King Arthur Measure for Measure gluten-free flour which includes xanthan gum. Other flours will likely work, I just have not tested all of the options. If you're blend does not include xanthan gum, add ½ a teaspoon to the dry mix. 
If you use another flour blend, drop a comment in a let me know, until I get more tested.
Spices
If you do not have all of the spices, use at least cinnamon and whatever else you have, but all of the spices do provide great flavor. 
Oil
My oil preference for neutral oil is Zero Acre Farms. It's clean and healthy.

Nutrition

Calories: 242kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 56mgSodium: 283mgPotassium: 103mgFiber: 3gSugar: 23gVitamin A: 3895IUVitamin C: 1mgCalcium: 65mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!



Roasted Broccoli with Parmesan and Lemon

by 3 Comments

Broccoli is endlessly versatile: steam it, snack on it raw with dip, shred it for slaw, or purée it into soup. But roasted? That's where it turns sweet and nutty. This roasted broccoli with parmesan gets a bright finish of lemon zest and toasted pine nuts and comes together with minimal prep. It's a fast and tasty side that pairs with just about any main and it always gets eaten.

A serving platter of green broccoli spears with parmesan cheees and lemon zest garnish.

We eat broccoli a few times a week, and I love roasting vegetables-so roasted broccoli was a natural evolution. Toss florets with a little olive oil, kosher salt, black pepper, and a pinch of granulated garlic, then slide the pan into a hot oven for about 15 minutes. To serve, finish with lemon zest, toasted pine nuts, and a shower of Parmesan. Simple-and so good.

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Why You'll Love Roasted Broccoli

  • Quick & foolproof. Minimal prep; the oven does the work in about 15 minutes.
  • Actually crave-worthy veggies. Roasting turns broccoli sweet, nutty, and irresistible.
  • Parmesan finish. A salty, savory lift (for dairy-free, skip it or use a vegan Parm alternative).

Ingredients You'll Need

Ingredients for roasted broccoli on a counter in glass prep bowls.
  • Broccoli - Choose crowns if possible. This is the top part, less stem and waste. Skip pre-cut bags; they're often small, uneven, and less fresh.
  • Lemon - Zest for brightness and color; serve with wedges for a fresh squeeze at the table.
  • Oil - Extra-virgin olive oil or avocado oil-just enough to lightly coat so the edges brown.
  • Garlic - Granulated garlic powder for even flavor without burning. (Not garlic salt.)
  • Parmesan - Finely grated for a salty, nutty finish. For dairy-free, skip or use a vegan-style Parmesan.
  • Nuts - Pine nuts bring buttery crunch; toast lightly in a dry skillet while the broccoli roasts or use raw.

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

Substitutions and Variations

  • Cheese - Try Pecorino Romano (saltier, sharper).
  • Nuts - Try pistachios, walnuts, cashews, or slivered almonds. Toast briefly for extra flavor.
  • Heat: Add red pepper flakes or a pinch of Aleppo pepper before roasting.
  • Balsamic glaze - Add a light drizzle of balsamic glaze after roasting.
  • Crunch: Sprinkle with toasted breadcrumbs right before serving for extra texture.

Looking for another terrific broccoli recipe? Try my Crunchy Broccoli Bacon Salad (for your bacon lovers)

Chef's Tip: Temperature & Timing

  • Why 400°F: More forgiving than 425°F-browns without scorching, but you can go wtih 425°F, just keep an eye on the broccoli while roasting.
  • Floret size: For bite-size florets, roast 14-18 min at 400°F; larger needs longer.
  • Convection: Check 2-3 min earlier.
  • Parmesan: Add in the last 1-2 min or off-heat as a garnish.

How To Roast Broccoli

Pre-heat the oven to 400°F and ready a rimmed baking sheet lined with parchment.

Trimming a head of green broccoli into smaller florets for roasting.
  1. Wash broccoli and trim broccoli into florets. Be sure it is completely dry before roasting.
Broccoli florets arranged flat on a baking tray for roasting.

2. Toss florets with oi, garlic, salt, and pepper. Lay flat in a single layer on the baking tray.

Roasted broccoli on a baking tray atop parchment paper.

3. Roast until edges are lightly browned and stems are tender when pierced, about 15 minutes.

A serving platter of green broccoli spears with parmesan cheees and lemon zest garnish.

4. Arrange broccoli on a platter and sprinkle with the parmesan, lemon zest, and nuts to serve.

Serving Suggestions For Roasted Broccoli

  • With proteins: Roast chicken, seared salmon, steak, or pork tenderloin.
  • Pasta toss: Combine with hot penne, a splash of pasta water, lemon zest, and Parmesan.
  • Grain bowl: Spoon over quinoa or farro; finish with olive oil and extra lemon.
  • Eggs & brunch: Fold into a frittata or serve alongside soft-scrambled eggs.

Storage & Reheating

  • Fridge: Store in an airtight container up to 3 days.
  • Reheat: Sheet pan at 400°F for 5-7 minutes to re-crisp; add fresh lemon zest and a little Parm to revive.

This is not ideal for freezing as the broccoli really softens.

Recipe FAQs

How do I keep roasted broccoli from getting soggy?

Dry florets thoroughly after washing, don't crowd the pan, and use enough heat. A preheated heavy sheet pan helps with browning.

Should I use parchment or a bare sheet pan?

Parchment = easy cleanup, good browning. Preheated bare pan = deepest browning, but watch closely and use a light film of spray oil to prevent sticking.

Can I roast frozen broccoli (IQF)?

Many sources say yes, and you can get passable results with high heat and careful technique. But fresh broccoli is best for roasting. IQF-individually quick-frozen-broccoli may release slightly less water than block-frozen, yet it still tends to steam as it heats, so browning is limited. For true roasted flavor and texture, use fresh; keep frozen for soups, casseroles, or a quick sauté. In a pinch, use the IQF broccoli spears right out of the freezer, and higher heat, 425°F - 450°F.

More Green Veggie Recipes

While many people don't think they are veggie lovers, these green veggies recipes might just change their mind. And be sure to check out the sides & veggies recipe index for more ideas.

Did You Make This Recipe?

If you make this roasted broccoli with parmesan, please leave and comment and let me know. I enjoy hearing from you and appreciate your feedback, plus comments are good for others readers. And please add a star rating. Thanks!

📖 Recipe

roasted broccoli

Roasted Broccoli with Lemon and Parmesan

Sally Cameron
Another great way to get more veggies onto your plate, roasted broccoli takes just minutes in the oven, top with pine nuts, lemon zest and Parmesan or non-dairy cheesy sprinkle. Broccoli browns are just broccoli heads with some of the thick stem already cut off. Many stores sell the top "crowns", but you can buy heads of broccoli as well. Parchment is available in rolls at most grocery stores next to foil, or online in pre-cut sheets (which are super handy).
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 203 kcal

Equipment

Ingredients
  

  • 2 pounds broccoli crowns
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, zested
  • ½ teaspoon granulated garlic
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • 3 tablespoon pine nuts
  • 2-3 tablespoons grated Parmesan cheese or dairy free vegan cheese powder

Instructions
 

  • Pre-heat the oven to 400°F and line a half sheet baking pan with parchment. Trim broccoli into florets with some stem left. Slice larger pieces in half top to bottom. For trimming help, see photos in post. 
  • Toss florets with oil. Lay florets flat in a single layer and sprinkle evenly with garlic, pepper and salt. Roast for 15 minutes or until the edges are just browned and stems are tender when pierced with a sharp paring knife. Timing will depend on your oven. To serve, sprinkle with pine nuts, lemon zest and Parmesan.

Notes

Link to the dairy free cheesy sprinkle is here

Nutrition

Calories: 203kcalCarbohydrates: 17gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 2mgSodium: 265mgPotassium: 776mgFiber: 6gSugar: 4gVitamin A: 1439IUVitamin C: 204mgCalcium: 133mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Turkey Broth Recipe

by 13 Comments

If you've never made homemade turkey broth, it's time you do! After years of making this recipe, I've perfected a method for the richest, most flavorful turkey broth recipe, starting with roasted turkey legs and thighs plus caramelized vegetables. This is truly amazing broth, slow-simmered for hours (or an Instant Pot option) until golden and deeply savory. It's the secret to incredible Thanksgiving gravy, soups, and sauces, with a depth of flavor no store-bought version can touch.

Finished golden brown turkey broth.

Is turkey stock the same as turkey broth? Basically, yes. Technically, broth is made with meaty turkey pieces, while stock is made mostly from bones. You'll also hear it called turkey bone broth or turkey stock-the terms are often used interchangeably. This recipe is a foundational flavor engine for your Thanksgiving gravy and for soups, stews, and risotto after.

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Why You'll Love this Turkey Broth Recipe

  • Rich flavor, simple process - Roasting the turkey pieces and vegetables first creates a deeply flavored broth with almost no extra effort.
  • Two options - Stovetop or Instant Pot/pressure cooker, both mostly hands off.
  • Better than store-bought - The depth, aroma, and clean ingredients make this homemade broth unbeatable.
  • Make ahead and freeze - Break the process into two easy days, freeze portions for soups, sauces, and gravies later.

To make a terrific turkey soup, use this recipe for chicken vegetable soup and swap leftover turkey and turkey broth.

Ingredients You'll Need

Turkey broth ingredients.

Instead of using a roasted turkey carcass, this recipe starts with fresh turkey parts-just like making chicken stock, but richer from roasting.

  • Turkey - Use a mix of legs, thighs, backs, or whatever your butcher has. Starting with meaty pieces gives the broth a richer body and golden color.
  • Onions - Brown, yellow, or sweet onions add savory depth. Avoid red onions, which can tint the broth. Onions form part of the classic flavor base for stocks and broths.
  • Carrots - Add natural sweetness and balance. Together with onion and celery, they form the classic French mirepoix base that builds flavor.
  • Celery ribs - Essential for aromatic, earthy flavor and balance in the broth.
  • Garlic (optional)- I add a whole head of garlic, sliced in half crosswise. It gently perfumes the broth with savory depth without making it taste "garlicky." You can skip it if you prefer a more neutral broth.
  • White wine or dry vermouth (optional) - Adds depth and subtle acidity to round out the flavors. Small airline size bottles are perfect to keep on hand for cooking.
  • Bay leaves - Leaves add a faint herbal note that brings everything together.
  • Parsley - Fresh flat-leaf (Italian) parsley adds brightness. Skip the dried.
  • Thyme - Fresh sprigs are best. Toss them in whole. A must-have herb for turkey broth.
  • Black peppercorns - Use whole peppercorns for gentle spice and rounded flavor.

Please see the recipe card for measurements.

Chef's Tip: Why I Add Garlic - I tuck a whole head of garlic, sliced in half crosswise right through the papery skin, into the pan with the turkey parts and vegetables because it contributes roasted depth, sweetness, and "umami". Roasting the garlic mellows the sharp, raw garlic flavor and caramelizes its natural sugars, so it doesn't make the broth taste garlicky. Instead, it adds gentle sweetness, savory depth, and a rich, golden flavor-especially wonderful for turkey gravy and soups. If you prefer a very neutral broth, you can leave it out.

Use turkey broth in this French Onion Soup, it's a great alternative to beef broth.

Chef's Tip - Remove the Skin Before Roasting. Removing the skin before roasting gives you a cleaner, more refined turkey broth. It reduces grease from the start and leaves more room in the pot for meaty, collagen-rich pieces that build body and depth of flavor. You'll spend less time skimming, get a broth that freezes and reheats beautifully, and still achieve a rich golden color from the roasted meat and vegetables.

How to Make Turkey Broth

Start in the oven: Roasting is the secret step to a rich, deeply flavorful turkey broth. Roasting the turkey pieces, bones, and vegetables intensifies their natural flavor and gives the broth that beautiful golden-brown color. It's the difference between a good turkey broth and a truly great one.

Because this recipe makes a large batch (perfect for freezing), the stovetop stockpot method is ideal. You'll get the best flavor and high yield by simmering slowly for several hours, rather than using a smaller pressure cooker or slow cooker.

If you prefer to use an Instant Pot, it works great (I do it), see notes below for my turkey broth Instant Pot method.

Raw turkey pieces and vegetables in pan.

Step 1: Roast the turkey and vegetables

Remove as much skin as possible from the turkey pieces. Distribute the turkey parts in a large roasting pan, then top with roughly chopped carrots, celery, onion, and a split head of garlic (unpeeled).

Roast the turkey and vegetables for 1 hour at 375°F, then add 1 cup of dry white wine or dry white vermouth and roast for another 30 minutes. This is what you use to make the broth. Allow the roasted turkey and vegetables to cool, refrigerate until the next day to make the broth. Breaking up the process make it more manageable.

Note - When I use my pressure cooker, I do it all in one day as it is faster (about 4 ½ hours total).

Chef's tip: How much salt? None. Never add salt to your broth. Any broth. Add salt to the dish you're cooking with the broth. This gives you more control over the salt levels in a dish.

Turkey and veggies after roasting.

Step 2: Start the broth

Early the next morning, place everything in a large 10-12 quart stock pot and cover with 5 quarts of cold water to start. Add bay leaves, fresh thyme, parsley, and black peppercorns to the pot. 

Turn up the heat to get the pot to a simmer, then turn down to low for a low gentle bubble for 10-12 hours. As the broth cooks down and the water level drops, add boiling water from a tea kettle. Over a 12 hour period I add from 1-3 quarts to keep the water level up.

Simmering broth on the stovetop.

Cooking long and slow ensures extracting the most flavor and nutrition for fantastic turkey broth. The house will smell like roasting turkey and you will have a rich, golden brown broth, full of flavor.

Chef's Tip: Simmer Don't Boil. Keep the broth at a gentle simmer, not a rolling boil. Boiling breaks up the proteins and vegetables, turning the broth cloudy and muddy in flavor. Slow simmering draws out flavor and keeps the clarity of the broth.

Step 3: Strain and chill

Strain the broth through a fine sieve into a large clean pot. Don't use plastic as it will slow cooling. Discard the spent bones, meat and vegetables.

A pot of chilling broth in an ice bath.

Quickly chill the strained broth by placing the pot in an ice water bath. Fill a sink half full with with cold water and ice. To speed cooling, place something under the pot like a trivet so cold water circulates underneath (the photo is chicken broth).

Stir broth occasionally for faster cooling. You want the broth cooling as quickly as possible for food safety. Cool to 70°F before refrigerating. 

Chef's tip: If you want to skip the roasting process you can still make great turkey broth. The flavors will not be as rich but it's still delicious.

Step 4: Refrigerate and degrease

Transfer the cold broth to large storage containers and cover to refrigerate overnight. I use these commercial kitchen style Cambro containers.

In the morning, remove any fat that has solidified on top. Divide broth into containers, label and freeze for Thanksgiving and after. Homemade turkey broth will add big flavors to your Thanksgiving recipes.

Chef's Tip: Make the broth Monday of Thanksgiving week and it will be good until Thursday. For longer use, freeze it. You can also make it a week or more ahead and freeze.

Instant Pot Turkey Broth Method (Pressure Cooker)

These days, I make turkey broth in the Instant Pot more often than I do on the stove. You won't get the bigger volume you can achieve with a large stockpot, but the pressure cooking environment extracts flavor exceptionally well. You get a deep, rich broth in a fraction of the time. It's faster, it's reliable, with great results.

Roast the turkey parts and veggies as the directions outline. Use 5 pounds of turkey thighs (stripped of skin) plus a few less vegetables, and you'll get about 2 ½ quarts of rich, roasted turkey broth. Fill with water to the max line, lock on the lid, press the broth setting and set for 2 hours.

After two hours, allow natural pressure release then strain and chill. It follows my Instant Pot chicken broth recipe but with turkey.

How to Use Turkey Broth

Roasted turkey broth is what i use to make my turkey gravy on Thanksgiving. It's also terrific in soups, such as this turkey and wild rice soup recipe, and this pumpkin risotto, just about anywhere you would use a good broth. For good sipping on a chilly day, remember to add a little salt for flavor.

A white bowl of rich French onion soup with a cheesy crouton on top and sprinkle of fresh herbs.

I use it to make my easy French onion soup. Look at the photo above and see how dark and rich the soup looks. That's not beef broth but homemade turkey broth! Another soup it's terrific in is my creamy black bean and pumpkin soup, plus it's a really simple soup to make.

Black bean pumpkin soup with a sauce spider web on top.

How to Freeze Turkey Broth

If you don't plan to use your turkey broth within 4 days, portion and freeze it for later. Turkey broth freezes beautifully and keeps for up to 3 months.

Best containers for freezing:
I freeze all of my broths in Souper Cubes®. The ½-cup, 1-cup, and 2-cup Souper Cubes are ideal for portioning, thawing, and cooking. Glass Mason jars, or square glass containers with tight-fitting lids also work.

To thaw frozen broth:

  1. Refrigerator method (best): Transfer containers to the refrigerator for 24 hours to thaw slowly.
  2. Cold-water method: Submerge sealed containers in a bowl of cold water until partially thawed, then heat gently on the stovetop over low heat.
  3. Microwave method: Defrost at 40% power or on the "manual defrost" setting until slushy, then transfer to a pot and finish thawing on low.

⚠️ Food Safety Tip: Never thaw broth on the counter at room temperature. It puts the broth in the temperature danger zone (41°F-135°F) where bacteria can grow rapidly.

Recipe FAQs

How can I use turkey broth?

Use turkey broth in place of chicken broth for soups, stews, risotto and just about any where you need broth, being sure the flavor is complimentary.

Should I add salt when making turkey broth?

No. Keeping your broth unsalted makes it more versatile, so you can season precisely when using it in soups, sauces, or gravy later.

Can I make turkey broth in the Instant Pot?

Yes. Roast the turkey pieces and vegetables first for rich flavor, then transfer to your Instant Pot. Do this is two batches for a 6-quart Instant Pot. Add cold water to the max fill line and cook on High Pressure for 2 hours, followed by a natural release. Strain and cool before using or freezing. The longer cook time extracts deeper flavor and gelatin from the bones for a richer broth.

Do I need to roast the turkey and vegetables first?

Technically no, but roasting creates deeper flavor and color. The caramelization adds that rich golden brown hue and roasted aroma that separates homemade from store-bought broth.

Why is my turkey broth cloudy?

Cloudy broth usually means it boiled too hard. Always keep it at a gentle simmer and avoid stirring. Boiling emulsifies fat and proteins into the liquid, making it look cloudy. It's still delicious, just not clear.

More Broth and Soups Recipes

For more broth recipes, try my long-simmered chicken bone broth, Instant Pot chicken broth, or vegetable broth. And here's my terrific Thanksgiving stuffing recipe where you can use this turkey broth.

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If you make this turkey broth recipe, please comment and let me know. I appreciate hearing from you. If you loved it, please give it a 5 star rating! They really help other readers. And if you have any questions, comment or email me.

📖 Recipe

Rich brown roasted turkey broth in glass jars on a kitchen counter.

Turkey Broth Recipe

Sally Cameron
There is no comparison to the flavor of homemade broth. Roast the turkey parts and vegetables, then make the broth. Make ahead and freeze for using Thanksgiving Day for gravy and afterwards for soup.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Simmering Time 10 hours
Total Time 12 hours
Course Broth, Soup, stock
Cuisine American
Servings 16 Yield 3-4 quarts
Calories 45 kcal

Equipment

Ingredients
  

For the oven

  • 7 pounds turkey pieces thighs, necks, legs
  • 1 large onion brown, yellow, sweet, white
  • 3-4 large carrots
  • 3-4 celery ribs
  • 1 whole head garlic
  • 1 cup white wine or dry white vermouth or water

For the stockpot

  • 3 bay leaves fresh or dry
  • ½ bunch Italian parsley
  • ½ bunch fresh thyme
  • 2 teaspoons whole black peppercorns
  • 5 quarts cold water
  • Boiling hot water to fill pot as needed

Instructions
 

Heat oven, prep turkey

  • Pre-heat oven to 375° (190 c) and get out a large roasting pan. Remove as much skin and any extra fat that you can from turkey pieces. Place pieces into the roasting pan in a single layer.

Prep veggies and roast

  • Roughly chop onions, carrots and celery. Split garlic head horizontally through the center (no need to peel). Add vegetables and garlic to the roasting pan with the turkey. Place pan in the oven and roast for 1 hour. At the end of the hour, add the wine and roast another 30 minutes.

Make the broth

  • Place roasted turkey and vegetables into a large stock pot (10-12 quarts). Add bay leaves, parsley, thyme, peppercorns and cold water. Bring the pot to just under a boil, turn down to low and barely simmer for 10-12 hours. You want the pot to be at a slow, gentle bubble to extract as much flavor as possible. When the water level drops about 2", add a little boiling water from a tea kettle, keeping the ingredients just under water.
  • At the end of 10-12 hours, remove all meat, vegetables, herbs and discard, as they will be spent. Drain broth through a fine sieve into a clean large pot or bowl. Place in a sink filled with ice and cold water to cool quickly. Place pot on a trivet or small rack to help water circulation under the pot for faster cooling. Stir occasionally. You want the broth to cool as quickly as possible for food safety.
  • When stock is cool, below 70°, cover and place in the refrigerator. The next morning, remove any fat solidified on top, place into containers, label and freeze.

Notes

To thaw broth, place containers from the freezer into the refrigerator for 24 hours and thaw slowly. Alternatively, place frozen containers in a sink with cool water to start the thaw, then place semi-frozen broth into a pot and heat over low until liquid, or use the microwave at low power.
Do not leave broth out on the counter to thaw at room temperature as this is not food safe.

Nutrition

Serving: 1cupCalories: 45kcalCarbohydrates: 1gProtein: 9gFat: 1.5gCholesterol: 9.6mgSodium: 84mgPotassium: 211mgFiber: 1gSugar: 1gCalcium: 29mgIron: 0.5mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Caesar Pasta Salad with Chicken

by Leave a Comment

Combine two beloved classics-Chicken Caesar Salad and Pasta Salad-into one irresistible dish: Caesar Pasta Salad! Crisp romaine lettuce, tender chicken, and perfectly cooked pasta all tossed in a creamy Caesar dressing. Add crunchy croutons, and a generous sprinkle of salty Parmesan cheese, and you've got a salad that's sure to become a new favorite. Make it gluten-free or not, even vegetarian if desired. Plus, there are three ways to make this salad!

A large shallow bowl of caesar pasta salad with romaine, curly pasta, croutons, chicken and dressing in a small pitcher.

This caesar pasta salad is perfect for gatherings, meal prep, or any time you crave a fresh, satisfying meal. It's especially nice in hot weather when cool foods are not just welcome but needed. Use grilled chicken or rotisserie chicken, homemade caesar dressing or bottled, and store or homemade croutons.

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Why You'll Like This Recipe

  • Three ways: Make all of the parts homemade, some homemade, or buy them all.
  • Make ahead of time and combine to serve.
  • Use leftover grilled chicken or rotisserie chicken
  • Make it with gluten-free pasta or use regular pasta.
  • Make homemade croutons or use store-bought.
  • It's a great main dish as it's got everything.

For another terrific pasta salad, try this lemony Mediterranean pasta salad.

Recipe Ingredients

I've listed just the Caesar pasta salad and dressing ingredients, but have recipe links to the homemade gluten-free croutons and grilled chicken if you want to make it all as I do.

For the Caesar Pasta Salad

  • Chicken: Use either grilled chicken breast or rotisserie chicken, whatever cooked chicken is easiest.
  • Lettuce: Crisp romaine leaves are the best for a Caesar salad. Get whole heads and tear or chop yourself.
  • Caesar dressing: You can buy bottled but homemade take just a minute in a blender with only healthy ingredients (and it's gluten-free).
  • Pasta: Choose a short pasta shape such as rotini pasta, bow-tie pasta, penne pasta or elbow pasta. Use either gluten-free pasta or regular wheat pasta.
  • Croutons: Once again, either store bought for speed and ease or use my homemade croutons recipe. They are sooo good.
  • Parmesan cheese: For Caesar dressing if you are making homemade, plus more for over the top as a garnish.

For Homemade Caesar Dressing

What make a good Caesar salad? The dressing. This creamy homemade Caesar dressing is restaurant quality, made in a minute in the blender.

Caesar salad dressing ingredients in small bowls.
  • Oil: Extra virgin olive oil is best but avocado oil will work.
  • Lemon: The acidity in fresh lemon juice lifts the flavor.
  • Egg: You only need the yolk, emulsifies the dressing.
  • Mustard: Go with Dijon mustard for flavor plus it's a natural emulsifier in dressings.
  • Anchovy: Anchovy paste in the tube adds a subtle depth of flavor without being fishy, but it is optional. Trust me, I can't stand anchovy but it's good in this dressing.
  • Garlic: Fresh is best, finely zest.
  • Vinegar: Balsamic vinegar adds richness and depth.
  • Worcestershire sauce: A must! Adds a savory, umami boost to Caesar dressing.
  • Parmesan cheese: Adds a salty, savory flavor, or tryn Mexican Cotija.

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

If you love creamy dressings, try this creamy ginger vinaigrette.

Substitutions and Variations

  • For a vegetarian Caesar pasta salad, swap the chicken with hard boiled eggs (1-2 per person), halved and served on top of the salad. Another good add is chickpeas (garbanzo beans).
  • Toasted pepitas make a fantastic extra garnish and take minutes to make.
  • Add cooked or grilled corn kernels for more texture and flavor.
  • For more color, add a chopped red onion, halved grape tomatoes, fresh cherry tomatoes, or slivers of colorful bell peppers.

How to Make Caesar Pasta Salad

This is a salad of components: Romaine lettuce, leftover cooked chicken, Caesar dressing, pasta, and croutons. You can make Caesar pasta salad 3 ways:

  • All homemade, and can be done ahead.
  • Partially homemade.
  • All store purchased, just assembly.

My photos are for if you are making Caesar pasta salad with all homemade components. Make the Caesar dressing the day of serving as it has a raw egg yolk. It takes a minute in the blender.

Homemade components: gluten-free croutons recipe, Caesar dressing recipe. For chicken, I used leftover boneless skinless grilled chicken. Make the marinade in the blender, add the chicken, and grill the next day, then chill and chop.

Bread cubes tossed with butter and olive oil in a glass bowl.
Step 1: Start the croutons or make them ahead of time, if making homemade.
Pouring dry pasta into a large pot of boiling water to cook.
Step 2: Boil pasta in a large pot of salted water, then drain, rinse with cold water, dry and chill.
Chopping romaine leaves for a salad on a white cutting board.
Step 3: Chop the romaine leaves and wash, then dry well.
A bowl of homemade caesar dressing with spoon.
Step 4: Make the Caesar dressing in the blender.
Grilled chicken breasts on the grill, with nice grill marks.
Step 5: Grill chicken a day or two ahead, or use leftover or rotisserie chicken. Cool and chop.
A Caesar pasta salad ready to serve with salad servers and dressing in a marble counter.
Step 6: Once all of the components are ready, toss to serve in a large mixing bowl with extra dressing on the side.

Serving Suggestions

When you add the chicken to this Caesar pasta salad it's truly a complete meal. Serve it with extra dressing, extra Parmesan, and extra croutons (because they are fantastic), so everyone can customize if desired. For more of a side salad, skip the chicken.

You can also skip the croutons and serve with crusty garlic bread.

Recipe FAQs

What type of pasta works best for Caesar pasta salad?

Short shaped pastas work the best for a Caesar pasta salad. Look for rotini, corkscrew pasta (cavatappi), elbow macaroni, fusilli, and farfalle (bowtie pasta). Penne or mini penne may also work.

How do I keep the pasta from getting mushy?

Cook the pasta until just done, called al dente. Taste a piece to test. Don't overcook it. Then drain and rinse the pasta under cold running water to stop the cooking process. Drain well and lay the past out on a clean kitchen towel to dry before chilling in the refrigerating (if making ahead) or using in the salad.

Can I make Caesar pasta salad ahead of time?

Yes, this is a great make ahead salad. Ready each component ahead of time and refrigerate, then toss together and dress at serving time for the best texture.

More Great Salads and Pasta Recipes

⭐️Did You Make This Recipe?

If you make this Caesar salad dressing, 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 Caesar pasta salad ready to serve with salad servers and dressing in a marble counter.

Caesar Pasta Salad

Sally Cameron
This Caesar pasta salad is a terrific main course salad. Make it gluten-free if desired, and notes for vegetarian diners. Make your own homemade caesar dressing or use bottled. Serve extra croutons, Parmesan, and dressing on the side. See links at the end for homemade chicken and croutons.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Assemble time 10 minutes
Total Time 1 hour
Course Entree, Main Course, Salad
Cuisine American
Servings 4
Calories 628 kcal

Equipment

Ingredients
  

Caesar Salad

  • 12 ounces hearts of romaine 3 large heads in a package
  • 4-6 ounces pasta gluten-free or regular, cooked
  • 1 pound chopped cooked chicken grilled or rotisserie
  • 1 cup croutons gluten-free or regular
  • 4 tablespoons grated parmesan cheese

Caesar Dressing (yield ¾ cup)

  • 3 tablespoons lemon juice or more to taste
  • 1 large egg yolk
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • ½ teaspoon anchovy paste in a tube optional
  • 1 large garlic clove finely chopped or zested
  • ½ teaspoon balsamic vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons finely grated Parmesan cheese or Mexican Cotija cheese
  • 2 pinches sea salt
  • 2 pinches white pepper or black pepper

Instructions
 

Homemade Caesar dressing

  • Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender and puree on lowest speed for a few seconds to blend.
  • With the blender top on and the center top removed, slowly stream the oil into the blender until dressing is creamy and emulsified. Increase the speed as you go. Add the Parmesan and puree until creamy. If the dressing gets too thick, add either a little more lemon juice or warm water to make it the consistency you prefer.
    Refrigerate the dressing until serving time in an airtight container. Due to the egg yolk, the dressing lasts 2-3 days max in the refrigerator. Be sure to label and date.

Make the salad

  • Pasta: Cook the pasta in a large pot of boiling sated water, then drain and rinse with cold water to stop the cooking process. Drain again and allow pasta to dry on a clean kitchen towel or baking sheet. Refrigerate until serving time so it's cold.
    In the mean time work on the other parts of the salad.
  • Lettuce: Slice the hearts of romaine crosswise into 1-inch strips. Separate the leaves and wash (if not pre-washed), then dry well and chill. Using a salad spinner makes it easy.
  • Chicken: Cube or shred the cooked chicken.

Serving the salad

  • Add the romaine, chicken, and pasta to a large salad bowl and toss with a few tablespoons of Caesar dressing. Top with the croutons and Parmesan cheese. Serve extra dressing on the side along with more cheese and croutons.

Notes

For the chicken:
For the grilled chicken that I use, make this super easy blender lemon chicken marinade, marinate boneless, skinless breasts for an hour or overnight, then grill for 12 minutes. 
For the croutons:
Here's my recipe for gluten-free croutons.
To make this vegetarian:
Swap the chicken for hard boiled eggs and/or chickpeas (garbanzo beans. Use canned beans, rinsed and drained well. 
Nutrition calculation just for the dressing:
Serving is 2 tablespoons. 
calories: 179kcal, carbs 1 g, protein 1 g, fat 19g, cholesterol 32mg, sodium 54mg, potassium 22mg, fiber 0, sugar 0. For all numbers please see the dressing recipe card. 
 
 

Nutrition

Calories: 628kcalCarbohydrates: 32gProtein: 44gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 148mgSodium: 502mgPotassium: 619mgFiber: 3gSugar: 2gVitamin A: 7558IUVitamin C: 8mgCalcium: 142mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Best Deviled Eggs Recipe (Step by Step)

by 10 Comments

I've been told many times I make the best deviled eggs. Deviled eggs are a classic crowd pleaser any time of year, from Easter to Thanksgiving and potlucks to parties. Just about everyone loves them, so here's my tips and tricks for the best deviled eggs recipe including how to make easy peel hard boiled eggs. It's tried and true with a creamy tangy filling. Recently, I took 4 dozen to a party and a few leftovers went home with neighbors. They texted in the morning and said they were even great for breakfast!

Close up of deviled eggs with creamy golden filling sprinkled with rusty red paprika.

The best deviled eggs start with properly cooked hard boiled eggs with no green rings around the yolks. Green rings signify over-cooking. Some recipes swear by using week-old eggs, but I don't think it matters (and I hard boil eggs every week). Make sure your eggs are clean and not cracked. Fifteen minutes of cooking is just right, then immediately into an ice bath.

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Why You'll Love THese Deviled Eggs

  • Classic recipe - Deviled eggs are a classic recipe that just about everyone enjoys.
  • Prep ahead - Make them ahead of time, fill before serving.
  • Great garnishes - Fun and flavorful ways to garnish and add your own touch.

For another appetizer that's bite-sized and easy to make ahead, make these easy caprese skewers with cherry tomatoes and mini mozzarella balls.

Ingredients You'll Need

  • Eggs: Clean, fresh, un-cracked eggs. They do not have to be a week old if you follow my method.
  • Mayonnaise: Use your favorite mayonnaise.
  • Mustard: I prefer the bite of a good, creamy Dijon mustard but you can use yellow mustard.
  • Vinegar: For the water to boil the eggs, white or apple cider vinegar, and for the filling, apple cider vinegar (or lemon juice).
  • Horseradish: For a little extra flavor punch. (optional)
  • Garnishes: There are so many options! See the list below. A simple sprinkle of paprika is classic.

Please see the recipe card for measurements, salt and pepper. Note - I use white pepper for deviled eggs so the black specks don't show.

Chef's tip: Piping bags are for more than filling deviled eggs. Use them to pipe creamy pumpkin mousse into glasses for a nice fall dessert, and for wipped cream dispensing.

Substitutions and Variations

  • For avocado deviled eggs, either puree half an avocado with the filling or replace it entirely with guacamole.
  • For a sun-dried tomato filling, blend enough sun-dried tomato pesto with the mayonnaise until creamy and use as filling.

For another crowd-pleasing, make ahead appetizer, make these spinach stuff mushrooms.

How to Make Deviled Eggs

Hard Boil Eggs

To make perfect hard boiled eggs, bring a large pot about half full of water to a boil. You want the eggs to be covered by about 2" while cooking. Use a pan large enough to hold the eggs in a single layer. Add white vinegar and salt.

A glass bowl with ice cubes and water chilling down hard boiled eggs in an ice bath after boiling.

Why the vinegar and salt? it creates a chemical reaction with the shell making them easier to peel after cooking and chilling. Believe me, it works.

When the water boils, turn the heat down and gently lower in the eggs with a spider strainer or large spoon. Cook eggs at a strong simmer (small bubbles) for 15 minutes. While the eggs are cooking, set up an ice bath by filling a large bowl half full of ice then add cold water. When eggs are done, place then in the ice bath immediately and chill until very cold. The colder, the easier they peel.

Peeling Hard Boiled Eggs

A small white bowl of peeled hard boiled eggs with egg shells in the back.

Place a folded kitchen towel on the counter, then tap the egg all around to crack the shell, then roll the egg gently with the palm of your hand, pushing away from you on the towel. The shells will peel right off most of the time, but there is always a stubborn one.

A baking sheet with hard boiled egg halves for making deviled eggs, with yolks, vinegar, mustard.

How to Make Deviled Eggs Filling

Here are directions for with or without a food processor.

Golden egg yolks, mustard, mayonnaise, and horseradish in a food processor work bowl.

Making Filling With a Food Processor

Place the yolks and all ingredients in a food processor and pulse until creamy. Pipe or spoon the filling into the egg whites and add your garnishes. If piping you'll want the filling a little stiff, so don't add too much liquid. No food processor? No problem. Make the filling by hand.

Making Filling Without a Food Processor

To make the filling without a food processor, place the yolks in a bowl and mash them with a fork until they are fine and crumbly. Add the other ingredients and stir (or whisk) until creamy and smooth as possible. Refrigerate the filling until needed.

One more way without a food processor is to use a sieve and push the yolks through with the back of a spoon or flexible spatula. This method insures a smoother filling and less lumps.

What is the Best Way to FiIl Deviled Eggs?

Deviled egg filling in a clear piping bag with a star tip for piping.

The quick answer is with a piping bag, zip top bag or a spoon. I keep a box of piping bags on hand and after learning this trick you might too! They keep the filling safe in the fridge, they are fun to use, and your deviled eggs will look beautiful.

Scrape the filling into a piping bag set up with a large star or plain tip. To make it easy, place the piping bag in something tall like a blender container for stability When ¾ filled, twist and secure top with a rubber band. To fill eggs, snip the tip off the tip end and gently squeeze.

Piping yellow egg filling into hard boiled egg halves for deviled eggs.

Another option is piping using a zip top plastic bag. Use a star tip in the corner or skip it and just snip off a small corner of the bag for piping. If you don't want to pipe, use a teaspoon to your fill deviled eggs.

To transport, pack egg halves in a sturdy container. When you arrive at your location, snip the tip off your piping bag and fill the eggs. Garnish and enjoy.

A plate of deviled egg halves after piping yellow filling in a decorative pattern.

The Best Garnishes for Deviled Eggs

Here are 14 variations for deviled eggs, and try my recipe for smoked salmon on a pellet grill for another nice topping.

Paprika, regular or smokedBay shrimp or crab
Chopped fresh dill or parsleyChopped green onion
Sliced jalapeno peppersCooked bay shrimp
AvocadoSun-dried tomatoes
Crisp crumbled baconBlack or green olives
Radish slicesPickle relish
CapersCherry tomato halves
A chart of garnishing ideas for deviled eggs.

Making Deviled Eggs Ahead of Time

To make deviled eggs ahead of time, hard boil the eggs and make the filling a day or two ahead. Keep them refrigerated and separated. Fill when ready to serve. The fastest way is using the piping bag method and having your garnishes ready to go.

A platter of finished deviled eggs topped with red paprika as garnish.

For another classic appetizer, make shrimp cocktails with homemade cocktail sauce that beats anything out of a jar. It's easy with purchased shrimp or make your own in minutes (directions included).

Recipe FAQs

How do I keep deviled eggs from sliding around on the serving platter?

Here are a few things to try to keep your deviled eggs in place. Use a deviled egg plate that has hollows to place the egg halves in. Try placing soft flat lettuce leaves on the bottom of the plate. Trim a flat spot on the bottom of each egg helps. If you have enough filling, put a dab under each egg half to anchor it to the plate. Eggs plate are the best!

How long can deviled eggs sit out at room temperature?

Deviled eggs can sit out at room temperature safely for up to two hours, or if 90°F or higher, only one hour. One trick is to place them on a bed of crushed ice to keep them cold.

How do I prevent lumpy deviled egg filling?

If you don't have a food processor, push the cooked yolks through a fine sieve with a flexible spatula into a medium bowl. It's a little work but worth it. Then add your mayonnaise, mustard, vinegar, and seasonings and whisk or stir until smooth.

More Appetizer Recipes

There are so many marvelous ways to create delicious appetizers, whether for a get-together, a holiday celebration, or watching your favorites games with the gang. Check out some of these recipes and more on the appetizer index page.

⭐️Did You Make This Recipe?

Let me know if you made these deviled eggs by adding a 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

Deviled eggs with paprika | afoodcentriclife.com

Best Deviled Eggs Recipe

Sally Cameron
Buy eggs that are free of cracks. Eggs can be hardboiled and peeled and the filling made a day or two ahead. This recipe halves easily. See notes for using a piping bag and garnishes at the end.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 154 kcal

Equipment

  • Food Processor optional
  • Disposable piping bag with large tip optional

Ingredients
  

Deviled Eggs

  • 2 tablespoons white vinegar for the water
  • ½ teaspoon salt for the water
  • 12 large eggs
  • ⅔ cup mayonnaise or Vegenaise
  • 1-2 tablespoons creamy Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1-2 teaspoons apple cider vinegar
  • ¼ teaspoon sea salt
  • ⅛ teaspoon white pepper

Optional Garnishes

  • See list in notes below

Instructions
 

How to Hard Boil Eggs

  • Choose a pot large enough to hold eggs a single layer. Fill the pot about half full with cold water to cover eggs by 2". Add salt and vinegar. Bring the pot to a boil. Turn the heat down to a simmer (small bubbles) and carefully lower eggs into the water. Using a mesh skimmer or a slotted spoon makes it easy. Set timer for 15 minutes.
  • Prepare an ice bath to chill the eggs immediately after cooking by filling a large bowl with ice and cold water. When eggs are done cooking, plunge cooked eggs into the ice bath. Chill until very cold, about 15 minutes. Peel right away or refrigerate them for a day or two until ready to use.

Make the Filling: Food Processor or Not

  • With a sharp knife, cut eggs in half lengthwise. Pop yolks out and place in the bowl of a food processor or a large bowl. Add the mayo, Dijon, horseradish, vinegar, salt and pepper and pulse until smooth and creamy.
    If you don't have a food processor, place the yolks in a large bowl and mash them into a fine crumble with a fork, then add the mayo, Dijon, horseradish, vinegar, salt and pepper. Stir until creamy.

Filling Deviled Eggs: Two Ways

  • Two ways to fill: spoon or piping bag. Fill the deviled eggs with a spoonful of the filling or use a disposable piping bag for a nice presentation. Piping bag and garnish notes are below.

Notes

Piping Bag Notes

Place filling into a disposable piping bag fitted with a large star or plain tip and pipe into egg halves. If this sounds fussy it's not! It is actually fun and your deviled eggs look so professional. Once you try it you'll be hooked. 

Ways to Garnish Deviled Eggs

Use chopped fresh dill, cilantro, or parsley, chopped green onion, regular or smoked paprika, tiny cooked bay shrimp, avocado, sun-dried tomatoes, crisp chopped bacon, sliced jalapeños, black or green olives, capers, radish slices, pickle relish, or half of a small cherry tomato. You choose!

Nutrition

Calories: 154kcalCarbohydrates: 2gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 186mgSodium: 306mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 271IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Easy Gluten-Free Crepes (Sweet or Savory)

by 1 Comment

Easy gluten-free crepes bring all the magic of classic French crepes to your kitchen. These thin, delicate pancakes are simple to make and work with both sweet and savory fillings or no filling at all. They taste every bit as delicious as traditional crepes and freeze beautifully, so they're perfect for special breakfasts, quick desserts, or light lunches. A dairy-free option is included too.

Plates of golden crepes topped with blueberries, powdered sugar, and whipped cream.

While I fell in love with crepes at the street stands of Paris, I still remember my first Crepe Suzette at a tiny French restaurant in San Diego. I was instantly hooked. After going gluten-free, I updated my recipe so we could still enjoy them. These gluten-free crepes are easy, flexible, and made with simple ingredients you probably already have on hand.

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Gluten-Free Crepes Recipe Highlights

  • Sweet or savory - Serve gluten-free crepes for breakfast, lunch, dinner, or dessert.
  • Make ahead friendly - Refrigerate or freeze the crepes for later.
  • Flexible for everyone - Not gluten-free? Use all-purpose flour or white whole wheat flour.
  • Dairy-free option - Use unsweetened oat milk and dairy-free butter to grease the pan while cooking.
  • Easy to serve - Fill and roll, or simply fold and stack crepes with your favorite fillings.

For another gluten-free breakfast recipe try these golden crisp waffles.

Ingredients You'll Need

Flour, eggs, milk and ingredients to make crepes on a counter.
  • Flour - Use a gluten-free flour blend but you can make them with all purpose flour (wheat flour) as well. The gluten-free ones are so good no one would know they are gluten-free crepes. Seriously.
  • Milk - I use what I have in the fridge, usually low fat but whole milk is good too.
  • Eggs - Large eggs, clean, un-cracked.
  • Butter - I use unsalted butter for gluten-free crepes, especially sweet crepes.
  • Sugar - To reduce sugar, I usually use monk fruit, but you can use regular or superfine sugar. Use sweetener only for sweet, dessert crepes. Omit for savory crepes.
  • Flavorings - For dessert crepes, a little vanilla extract is nice. For savory crepes, omit.

Please see the recipe card for measurements and salt.

For another style of pancake, try these hearty buckwheat pancakes, entirely gluten-free.

Chef's notes on flours: I've made gluten-free crepes with both King Arthur Gluten-Free Measure for Measure flour (with xanthan gum) and King Arthur Gluten-Free All-Purpose flour (without). Both work well. The all-purpose flour without xanthan gum may make a slightly more tender crepe. Similar gluten-free flour blends should work too. I have not tested this recipe with cornstarch-heavy blends such as Cup4Cup.

Substitutions and Variations

  • Almond flavor - For dessert crepes, try almond extract instead of vanilla extract.
  • Citrus twist - Make lemon crepes with fresh lemon zest and a little lemon juice, or add a touch of orange flower water.
  • Dairy-free option - For dairy-free crepes, use plant-based butter and dairy-free milk. Unsweetened oat milk is my recommendation, though almond milk should work too.
  • Savory crepes - Omit the vanilla and sugar for savory fillings.

Tools for Making Crepes

None of these tools for making crepes are expensive, plus they are versatile and good for many uses beyond crepes. This is what I use for making crepes, but I've listed alternatives.

  • A crepe pan: The best pan is a 10" non-stick crepe pan. The good news is they are inexpensive, and not only usable for crepes but for eggs and other foods. The crêpe pan I use is light weight and allows you to handle and swirl the batter to cover the pan bottom to make a crepe. You can also use a 10" nonstick skillet instead of a special crepe pan. The benefit of a real crepe pan is the sides are low, so it's easier to turn the crepes.
  • A mini off-set spatula: This cheap little tool is something I reach for often, not just for crepes. If you don't want to bother, use a fork. You need something to gently life the edges of the crepe while it cooks to peak underneath, then grab the edges to flip it.
  • Blender: While you can make gluten-free crepe batter by hand in a medium bowl with a whisk, a good blender does a better job. If making crepe batter by hand, whisk it very well until smooth and if needed, strain out any lumps. 
  • Fine sieve: A fine sieve is a basic tool everyone should have in the kitchen. Flour for crepes must be sifted to lighten and aerate the batter and remove any lumps. You can also use an old fashioned sifter. If you like to bake, you'll love having a sifter. It's faster than using a sieve, but both work. Find them at kitchen stores, Walmart, online, etc.
  • Parchment paper: I buy handy 9" parchment rounds to layer finished and cooled crepes when making them ahead. You can use parchment squares or wax paper as well and trim them to fit. The rounds fit perfect, and you can use them to line cake pans and springform pans.

How to Make Gluten-Free Crepes

Note: I've made gluten-free crepes with ¼ cup of batter for very thin crepes, and with ⅓ cup, for crepes that are just a little sturdier (and still delicious). That's only 1 tablespoon difference, both work.

Sifted flour on parchment paper with a sifter and sieve.
Step 1: Sift the flour to lighten it and remove any lumps.
Flour, eggs, milk, vanilla in a blender container to make crepe batter.
Step 2: Add milk, flour, eggs, vanilla, and sugar, and salt to the blender.
Pale yellow batter inside a blender container.
Step 3: Blend on low speed blend until smooth, about 45 seconds. Crepe batter will be thin and will thicken a bit upon resting and refrigerating.
A Pyrex glass measuring container with light yellow batter covered in plastic.
Step 4: Pour the batter into a container, cover and let the batter rest refrigerated for 30 minutes(or longer). Can be made ahead. Melt butter when ready to make crepes.

Chef's tip: Why rest the batter? For better results. So the flour hydrates, any bubbles dissipate for a smoother batter, and for more delicate crepes. The flavor is also better. Rest 30 minutes. I've made batter up to 2 days in advance then whisked well to reincorporate. I also get it out of the refrigerate and let it stand to get the chill off, until the temperature is closer to room temperature.

Yellow batter in a crepe pan for making crepes, finished crepes on a plate.
Step 5: Place pan over medium heat. Brush with a small amount of melted butter. Pour scant ⅓ cup of batter and immediately turn and swirl the pan in a circular motion until the batter coats the bottom of the pan entirely. Cook 60 seconds on first side. Crepe should be set and edges done.
A golden crepe in a black shallow pan finished cooking.
Step 6: Lift the edge of the crepe and with your fingers gently turn it over to the second side. Shake the pan a bit to re-center. Cook another 45 seconds. Turn the heat down a bit if needed so they don't brown too quickly.
A stack of golden crepe between rounds of parchment paper on a plate.
Step 7: As each crepe is completed, slide it out of the pan onto a flat plate. When done, layer them between parchment paper or wax paper.

When crepes are cool, wrap in plastic film then into a zip-stye bag. Refrigerate for 3-4 days or freeze up to 4 months (remember to label and date).

Chef's tip: Frozen crepes are fragile. Place as many gluten-free crepes as you need in the refrigerator overnight to thaw and handle with care so they don't break. Allow crepes to thaw completely before unwrapping and separating to prevent tearing. The parchment layers really help with handling.

Serving Suggestions

In France, one of the simplest and most beloved ways to enjoy crepes is crêpe au sucre, served with melted butter and a sprinkle of sugar. Crepes filled with Nutella are another favorite. At home, an easy way to serve gluten-free crepes is with good jam, fresh fruit, and a light dusting of powdered sugar or powdered monk fruit for a no-sugar option. Find more ideas below.

Two golden folded crepes on a white plate with blueberry jam and whipped cream.

Sweet Crepe Ideas

Find your favorite fillings and toppings. Fill crepes with lightly sweetened vanilla whipped cream, also called Chantilly cream, or whipped ricotta sweetened with a little honey. Another option is pureed cottage cheese, blended smooth in a food processor and sweetened however you like.

For breakfast, a drizzle of maple syrup is delicious. For dessert, try strawberry coulis, jam, fresh berries, or a little whipped cream. I usually keep it simple with jam, berries, or whipped cream, or all three if I'm serving crepes to friends for dessert.

For a topping that works well for both breakfast and dessert, try this cinnamon apple compote or blueberry compote.

Savory Crepe Ideas

For breakfast, fill savory crepes with softly scrambled eggs and cheese. For lunch or dinner, try a creamy chicken, mushroom, or creamed spinach filling.

A little French restaurant near our house serves buckwheat crepes filled with slices of ham, then topped with a poached egg and cheese. Always a treat.

Savory vegetables make a great filling too, like this roasted vegetable ratatouille, another terrific French-inspired dish.

Recipe FAQs

How do I make crepe batter smooth and lump-free?

The best way to achieve lump free crepe batter is with a blender on low speed. Without a blender, whisk well in a bowl until smooth and if lumps persist, strain the batter through a fine sieve before using. Another tip, strain your flour before mixing.

Should I let the crepe batter rest before cooking?

After mixing, rest crepe batter in the refrigerator for 30-60 minutes so the flour has a chance to hydrate. This is especially important for gluten-free crepes.

What type of pan is best for making crepes?

While I've used carbon steel pans, a non-stick pan frying pan will do. Best is a non-stick crepe pan for making crepes. They are shallow, so the crepes are easy to turn, and not a heavy pan, so they are easy to swirl the batter and handle. The good thing is that non-stick crepe pans are inexpensive and worth buying if you love crepes. They make making crepes easy, so you can enjoy them more often.

Can I make crepes ahead of time?

You can definitely make crepes ahead of time. Cool crepes then stack them between pieces of parchment paper or wax paper and refrigerate until serving time.

To freeze, just wrap the stack in plastic film and then in a zip-style bag. To freeze, wrap the stack of crepe in layers of plastic wrap then into a freezer-safe bag. Label and date for up to two months. To thaw, place them in the refrigerator overnight. When thawed, gently remove the layers an fill as desire with sweet or savory options.

More Breakfast and Brunch Recipes

Looking for more breakfast and brunch inspiration? Here are a few reader-favorite recipes to add to your table, whether you're planning a cozy weekend breakfast or a special brunch spread.

If You Make Gluten-Free Crepes

Let me know if you made these gluten-free crepes by adding a 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

Two golden folded crepes on a white plate with blueberry jam and whipped cream.

Gluten-free Crepes

Sally Cameron
The classic thin French pancakes called crepes, made gluten-free (or with all purpose wheat flour). Delicious for a sweet dessert or for a more savory breakfast, lunch or dinner. Easy and fun to make, crepes freeze so you can make them ahead to use anytime.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast, Dessert, Dinner
Cuisine French
Servings 4 to 5, 8-10 crepes, 2 per person
Calories 189 kcal

Equipment

Ingredients
  

  • 1 cup gluten-free flour or regular all purpose flour (wheat)
  • 2 cups low fat milk whole milk or plant milk
  • 2 large eggs
  • 2 tablespoons sugar or monk fruit for sweet crepes only
  • ¾ teaspoon vanilla extract sweet crepes only
  • 1 pinch salt
  • 1 tablespoon unsalted butter or plant butter, melted

Instructions
 

Make crepe batter

  • Sift the flour onto a piece of wax paper or parchment paper. Add the milk to the blender, then the sifted flour, eggs, sugar or monk fruit, vanilla, and pinch of salt. Blend on low speed for about 45 seconds, until blended. Don't use high speed. Note: for savory crepes, omit the sugar and vanilla.

Refrigerate batter

  • Pour the crepe batter into an airtight container and refrigerate for 30 minutes to hydrate flour. Can be made ahead up to 2 days.

Make the crepes

  • Remove the batter from the refrigerator. Whisk crepe batter to re-incorporate into a smooth batter.
  • Melt the butter in a small bowl in the microwave. Place the pan over medium heat to get hot, then turn down to medium low. Brush a little melted butter over the pan surface, it should sizzle just a little.
    Pour in a scant ⅓ cup of batter and immediately lift the pan and gently swirl so the batter evenly covers the bottom of the pan. Don't worry if the first one is not perfect looking. It will still taste great.
  • Cook the first side of the crepe approximately 60 seconds. Lift an edge to see if it is lightly golden, the with your fingers (it's a little hot) pick up the crepe and turn it over. Shake the pan to re-center if needed. Cook approximately 30-45 seconds longer, the slide the crepe out of the pan onto a flat plate.
    Continue making crepes, brushing between each one with a very small amount of butter. Stack crepes as you go.

To serve

  • Fold into quarters serve and top as preferred, or to refrigerate for another day.
    Stack them each between a layer of parchment of wax paper then wrap well in plastic film and refrigerate for 3-4 days. Alternatively, freeze crepes for up to two months. Be sure to label and date the package. Thaw in the refrigerator overnight.

Notes

Nutrition calculation was done with standard sugar. If you make them with monk fruit (as I do), it is only 3 grams of sugar per crepe (and 21 carbs for 2). Numbers are included for the crepes only, not for any topping or fillings you might enjoy. 
If crepes are frozen, they are fragile until completely thawed so handle them carefully so they don't break. Thaw in the refrigerator overnight for best results. Separating them is easy if you've layered between parchment paper. 

Nutrition

Serving: 2crepesCalories: 189kcalCarbohydrates: 27gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 85mgSodium: 73mgPotassium: 179mgFiber: 2gSugar: 10gVitamin A: 363IUCalcium: 147mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

The Best Roasted Tomato Sauce

by 106 Comments

As farmers' markets overflow with fresh, ripe summer tomatoes, now is the perfect time to make a batch of roasted tomato sauce. Skip the stockpot and reach for your roasting pan to create a richly concentrated and flavorful sauce that captures the essence of summer. While 'the best' is a bold statement, this recipe has been shared more than 50,000 times through the years. It's a reader favorite for good reason, since 2011.

Jars of rich red roasted tomato sauce on a wood counter with fresh tomatoes and garlic cloves.

In late summer when prices are low, I'll bring home 10-20 pounds of fresh tomatoes and make my own roasted tomato sauce. Roasting tomatoes concentrates their natural sweetness. Adding garlic, onions, and herbs adds wonderful flavor. Store-bought pasta sauce can't hold a candle to this!

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Why You'll Like This Recipe

  • Roasted tomato sauce freezes well for a quick meal in colder months to come.
  • Takes advantage of fresh summer tomatoes.
  • Terrific with many dishes like this easy chicken parmesan, and of course simply with a bowl of pasta.

If you love homemade tomato sauce, here's another recipe, my easy homemade marinara sauce. Make it in about 30 minutes with canned tomatoes.

Roasted Tomato Sauce Ingredients

Ingredients for roasted tomato sauce on a marble counter with tomatoes, onion, garlic, oil, wine.
  • Tomatoes: Use meaty, fresh ripe tomatoes, whatever looks best and is a good price as you need a lot of tomatoes. Check out your local farmer's markets. Different types of tomatoes is good
  • Garlic: Use fresh garlic cloves, not garlic powder, for that punch of flavor. A must for tomato sauce.
  • Oil: Extra virgin olive oil is the best.
  • Wine: A little dry red wine adds nice flavor but it's optional.
  • Herbs: Fresh oregano, fresh basil leaves, or some of each.
  • Onions: Yellow, brown, or white, all are fine.
  • Red pepper flakes: If you want to add a little spiciness.

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

Here's another of my favorite tomato-based sauces; mushroom marinara. Rich and meaty but no meat!

Chef Sally's tip on wine: When I cook with wine I use the mini airline size bottles so I don't have to open a big bottle. They work great, are inexpensive, and easy to keep in the pantry. Wine enhances flavor in cooking, but of course using it is optional.

Substitutions and Variations

  • To offset the acidity of the tomatoes, some people add a little sugar. If your tomatoes are sweet, you probably won't need it, but you can use it if perferred. Another option is a little monk fruit.
  • Another nice addition is a tablespoon or two of balsamic vinegar. Add this when pureeing the roasted tomato sauce. It adds nicely to the flavor of the sauce. 
  • To use dried herbs instead of fresh herbs, use a dried Italian seasoning blend. Use ⅓ to ½ as much as fresh herbs.

Chef's tips on tomatoes: So what's a good tomato for this sauce? I usually buy a combination of heirloom varieties like Brandywine and Purple Cherokee (a purple beefsteak) and Roma tomatoes, for fun color and flavor mixed in. Red beefsteak tomatoes are excellet too. Buy what looks best and is a good price as this is a lot of tomatoes! A mix is great for roasted pasta sauce. For more info on varieties of tomatoes read this.

Recipe Instructions

Ten pounds of colorful chopped tomatoes on a black cutting board with a knife.
  • Step 1: Pre-heat a hot oven or two ovens to 425°F.
  • Step 2: Wash the tomatoes and core them, depending on variety. Beefsteak and heirloom tomatoes have bigger cores. If you are using Romas, you may only need to chop them. Chop the tomatoes into larger chunks. Add them to the roasting pans.
  • Step 3: Roughly chop onions and peel garlic cloves leaving them whole. Add them to the roasting pans, diving the quantity between the two.
  • Step 4: Add olive oil, chopped herbs, wine (if using), salt and pepper and toss with your hands to mix.
  • Step 5: Roast the tomatoes. Timing is approximately 1:15 minutes, depending on how juicy the tomatoes are, how concentrated you want your roasted tomato sauce, and your ovens. It might take a little longer.
  • Stir the sauce half way through. Check their progress around 45 minutes. Don't leave the ovens open too long. Roast until the tomatoes and onions are a nicely shriveled with browned edges and there is still a little juice in the pan bottom.
A stainless steel roasting pan of roasted tomatoes, onions, herbs, and garlic.
  • Step 6: When roasting is complete, allow pans to cool long enough to handle, then spoon everything carefully into a food processor or blender in batches and puree. For a chunky sauce, do a few pulses. For a smooth sauce, process for a little longer. Your preference.
Roasted tomatoes, onions, garlic cloves, and herbs in a food processor to be pureed.

Another tool option, use a stick blender (immersion blender). They are a handy tool that takes up a lot less kitchen space than a food processor or high powered blender for smaller kitchens. Be sure to puree in a tall pot in the kitchen sink to reduce splatter (and wear an apron!).

Chef's tip on yield: My most recent batch of roasted tomato sauce yielded 3 beautiful quarts. At other times, the yield has been 2 quarts. Maybe the tomatoes were more or less juicy, or maybe I reduced it farther in roasting. Either way, the sauce is fantastic and thick after pureeing.

Pureed tomato sauce in a food processor workbowl ready to enjoy.

Recipe Tips and Tricks

Use one large roasting pan (like you use for a turkey) for a half batch or two large roasting pans for a full batch. For a full batch with one roasting pan, split this recipe into two batches. If you have double ovens or one really large oven, you might be able to do two pans at once with two roasting pans. If you only have one roasting pan, try borrowing a second from a friend.

Another option is using a big electric roaster like you might do a turkey in. Electric roasters are great tools and I've used them for other recipes but not for roasted tomato sauce. You'll have to experiment with timing.

Don't use disposable, uncoated aluminum pans. The acidity in tomatoes reacts with the aluminum with the possibility of leaving an unpleasant metallic taste.

While the long terms effects of aluminum leaching into foods it not fully known (there are conflicting reports), acidic foods like tomatoes are better off in stainless steel or anodized aluminum. Anodized aluminum roasting pans work because the manufacturing process hardens the metal making it non-reactive.

Read Tip: Willie says "I've been making this for a few years now - the best marinara sauce EVER! ? I use two stainless steel cookie sheets (don't have 2 roasting pans) and switch top and bottom, half way thru cooking". See here entire comment below.

Serving and Storing Suggestions

  • Serve over your favorite pasta noodle. It's a good basic spaghetti sauce, or for penne or rotini (corkscrew).
  • For a lower carb dinner, serve over zucchini noodles.
  • It makes a terrific pizza sauce!
  • Roasted tomato sauce is also terrific with my ricotta and kale stuffed shells recipe.
  • Serve as a dipping sauce with a grilled cheese sandwich. Oh, it's so good.
Finished tomato sauce in glass jars and silicone molds for freezing.

How Do I Store Roasted Tomato Sauce?

Roasted tomato sauce will keep in the refrigerator for 5 days in an airtight container, or freezer for up to 6 months. I've used glass jars (like a mason jar or a ball jar) and these portioned silicone freezing cubes.

Store roasted tomato sauce in them or when the sauce is frozen solid, pop the cubes out and store in freezer-safe zip bags, labeled and dated.

When you fill jars, don't fill them all of the way to the top. Leave a little head space for expansion.

To thaw frozen sauce, place in the refrigerator overnight, pour into a pan over medium heat with a lid on low heat. On of my favorite things to label jars with is these removable labels. They work great.

Roasted Tomato Sauce Canning Notes

I used to can this sauce with a pressure canner so it was pantry stable. Now I just freeze the finished sauce.

Low-acid foods such as tomato sauce should optimally be processed using a pressure canner, not a water bath. Only a pressure canner can reach the 240 degrees necessary to safely process low-acid foods (a ph value greater than 4.6).

For instructions on preparing canned tomatoes, check out this article from Simply Canning.

A jar of rich red, chunky roasted tomato sauce without a lid and red ripe tomatoes.

Recipe FAQs

Which type of tomatoes are best for roasting?

Meatier tomatoes are best for making a roasted tomato sauce. Buy either Roma tomatoes or plum tomatoes, but you can use any variety of tomatoes depending on availability and personal preference. I often use heirloom tomatoes.

If the tomatoes have lots of seeds, squeeze or slice some of them out after halving or quartering. A combination of tomatoes make for good flavor. If you want a really red sauce, use all red tomatoes, or mix in colors for fun and flavor.

Do I need to peel the tomatoes before roasting them?

No need to peel tomatoes before roasting as the skins soften during roasting and add nice texture to the finished sauce. Plus, there is good nutrition in those skins, so I recommend not peeling. It's definitely a time saver too. For a smoother roasted tomato sauce, puree longer in a food processor or blender.

What herbs and spices work well in roasted tomato sauce?

Traditional herbs for roasted tomato sauce include basil, oregano, thyme, rosemary, Italian parsley, and bay leaf. Soft leaf herbs blend into the finished sauce easily when pureeing. Herbs such as bay leaf must be removed, as you do not want to eat them. Rosemary, if chopped, will blend in, or use sprigs then remove after roasting.

More Recipes With Tomatoes

Here are more recipe for you using tomatoes, from oven roasted cherry tomatoes to an easy marinara, bolognese, and mushroom sauce.

⭐️Did You Make This Recipe?

If you make this roasted tomato sauce recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

Recipe originally published in September 19, 2011.

📖 Recipe

roasted tomato marinara sauce | AFoodCentricLife.com

Roasted Tomato Sauce

Sally Cameron
Roasting tomatoes makes an incredibly rich and concentrated tomato sauce. To roast this many tomatoes at once, you need two roasting pans so as not to crowd the ingredients. That may require two ovens or roasting in two batches. If you don't own a roasting pan, find a friend who does and borrow one. Freezes beautifully. Serving is ¾ cup.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Sauce
Cuisine Italian
Servings 16 Yield 3 quarts (12 cups)
Calories 133 kcal

Equipment

  • Stainless steel roasting pans
  • Food processor or blender
  • Double ovens or split the batch into two

Ingredients
  

  • 10 pounds fresh tomatoes
  • 16 large whole garlic cloves, peeled
  • ½ cup extra virgin olive oil
  • ½ cup dry red wine optional
  • 6 tablespoons fresh oregano leaves or basil leaves (or both) or 2 tablespoons dried
  • 2 medium onions roughly chopped
  • 1-2 tablespoons Balsamic vinegar optional
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • ¼-1/2 teaspoon red pepper flakes optional

Instructions
 

Pre-heat Ovens

  • Pre-heat the oven (s) to 425°F. Get out two large stainless steel roasting pans (like for roasting a turkey).

Prep Tomatoes

  • Wash the tomatoes. Depending on the type of tomato, you may need to cut out the core first, as with large Beefsteak or Heirloom varieties. You may not need to with Roma or plum tomatoes Cut tomatoes into large chunks. Don't cut the pieces too small. Big chunks are good. Smaller pieces roast too fast.

Roast Tomatoes

  • Place tomatoes in the roasting pan. Add garlic cloves, oil, wine or broth, oregano, onion, salt and pepper. Toss with your hands. Place pans in the oven and roast until tomatoes have reduced and are starting to get a few black edges. The pan should still have some juices, not be dry.  Depending on your oven it should take about 60 minutes. Stir half way through. If the tomatoes are really juicy, it may take longer.

Cool and Puree

  • Remove pans from oven, set on the stove top and allow to cool until you can handle it. Carefully transfer the roast tomatoes into a food processor and pulse 5-6 times or until you get the preferred texture. You can also use a blender and process in batches. Serve or cool completely and freeze in portions.

Notes

Canning tomatoes requires a pressure canner. See notes in the post, and read about canning tomatoes on recommended links.
For tomatoes, use what is best at the market. Roma tomatoes, plum tomatoes, beefsteaks, and heirloom tomatoes all work great in this recipe. 
The yield for this recipe is 2-3 quarts, depending on how far you roast or reduce the tomatoes. This sauce will keep fresh in the refrigerator for 4-5 days, or freeze for up to 6 months. Some batches I've reduced the sauce way down with little juice left in the pan. This last batch I did not go as far and got 3 beautiful quarts of sauce. 

Nutrition

Serving: 0.75cupCalories: 133kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 307mgPotassium: 731mgFiber: 5gSugar: 8gVitamin A: 2404IUVitamin C: 41mgCalcium: 68mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Tropical Mango Pineapple Smoothie

by Leave a Comment

Refreshing on a hot day, enjoy tropical flavors with this mango pineapple smoothie, bursting with the vibrant flavors of ripe mango, pineapple, and lime juice. Skip the fast food version that's loaded with sugar and make this healthier alternative at home in minutes. Naturally sweetened with whole fruit, it's also packed with protein from Greek yogurt and fiber, making it a great way to start the day.

Ever order a McDonald's mango pineapple smoothie? Just reading the nutrition label could send you into sugar shock. It's the kind of smoothie that gives smoothies a bad name. A medium mango pineapple smoothie at the golden arches has a whopping 57 grams of sugar (14 teaspoons) and almost no protein (3 grams). Let's fix that right now so you can enjoy this tropical smoothie at home.

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Why You'll Like This Recipe

  • Make it in minutes or make it ahead for a grab-and-go breakfast.
  • High in protein and fiber, a healthy mango pineapple smoothie recipe.
  • Use frozen fruit or fresh fruit.
  • Way less sugar than a fast food mango pineapple smoothie.

If you love mango in smoothies, try this bright green smoothie with mango and spinach. Sounds crazy but it's terrific and a beautiful color. 

Recipe Ingredients

Two glasses of bright golden mango pineapple smoothies with lime and pineapple wedges.

While this smoothie is a tropical delight, it is still a higher sugar smoothie. Be careful how much fruit you add. If you eat low carb or watch your sugar intake, keep this smoothie recipe as a treat, not an everyday smoothie.

  • Milk: Coconut milk adds more of a tropical touch, but almond milk, hemp seed milk, dairy milk, or cashew milk all work.
  • Yogurt: Buy unflavored plain Greek yogurt for the best protein.
  • Protein powder: Use your preferred. I generally use whey protein.
  • Mango: Fresh mango or frozen mango. Frozen mango chunks make it frosty and thicker.
  • Pineapple: Use fresh pineapple or frozen pineapple.
  • Lime: A little fresh lime juice lifts the flavor and tempers the sweetness.
  • Turmeric: Just a little adds golden color (optional), plus it's good for you.
  • Vanilla: What's more tropical than vanilla? Add a little vanilla extract or vanilla paste, if you are not using vanilla protein powder.

For lower sugar smoothies, try berry smoothies and check out my smoothies recipe index page.

Chef's tip: One tropical fruit I skip in a mango pineapple smoothie is banana. Often used in smoothie recipes to make them creamy, this smoothie recipe doesn't need more sugar, as it gets nice creaminess from the yogurt. Can you add banana? Yes, fresh banana or frozen banana. I don't think it is needed, but it's up to you.

Substitutions and Variations

  • It might sound crazy but a little mild curry powder is nice!
  • Swap lemon juice for lime juice.
  • Use either all protein powder or all yogurt to meet your protein needs.
  • For more fiber and protein, add a tablespoon of ground flax seed.
  • If you want it sweeter, try a little maple syrup, honey, or monk fruit (for no added sugar). 
  • Try coconut water for your liquid, but read the labels for added sugar.
  • Add a vanilla extract, ground vanilla, or use vanilla protein powder. 

Fresh pineapple mango salsa is terrific with chicken, fish, shrimp, and many other dishes. It's brightly flavored and delicious if you've never made it.

Chef's tip: What NOT to use in a pineapple mango smoothie? Skip any mango puree concentrate, pineapple puree, pineapple juice, fruit juice concentrate, or orange juice concentrate. Why? They are pure sugar as the fiber is gone, and they really spike your blood sugar. Use whole fruit that still has the fiber and you'll do much better.

Another good combination with pineapple is frozen cucumber. Sounds crazy but it's really refreshing! Look at my cucumber smoothie post for how to cut up and freeze the cucumber.

Smoothie Instructions

A blender container with ingredients for a smoothie.
A pureed mango smoothie in a blender ready for pouring.

Any blender will do but a high-speed blender purees better and works faster.

To the blender container add the milk first, then the yogurt, fruit, protein powder, lime juice, and turmeric (if using). Blend away, start low to grind up the fruit, then turn it up to high to puree.

Serving Suggestions

A bright yellow mango pineapple smoothie with pineapple and lime garnish.

Serve right away or soon after blending. Keep it refrigerated if you are not drinking it right away, or in an insulated thermos if on the go.

You can make a mango pineapple smoothie the night ahead of time and shake well to re-blend in the morning or after a workout. They are a great quick breakfast.

For another classic smoothie, try this strawberry banana smoothie with yogurt.

Recipe FAQs

Can I prepare a mango pineapple smoothie in advance?

It's best enjoyed fresh, but you can prepare it in advance and store it in an airtight container in the refrigerator for up to 24 hours. Shake, stir, or re-blend before drinking.

How can I make a protein-rich mango pineapple smoothie?

To increase the protein, try adding protein powder, Greek yogurt, silken tofu, or a handful of nuts and seeds (hemp seeds, chia seeds) to increase the protein level. Use a combination of options to round out your protein needs. One more tip, compare milk protein levels and try a higher protein option such as homemade hemp seed milk.

Is it necessary to add sweeteners like honey or sugar?

No, sweeteners are not needed in a smoothie including tropical fruit as they are naturally higher in sugar. If you feel you need it sweeter, use an alternative sweetener without sugar such as monk fruit.

Do I need a high-powered blender to make a mango pineapple smoothie?

You can make a smoothie with almost any blender. A high-powered blender creates a smoother texture, but a regular blender or personal blender also work. You might need to blend longer or add a little more liquid to achieve the desired consistency.

More Healthy Fruity Smoothies

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If you make this mango pineapple smoothie, 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.

📖 Recipe

A bright yellow mango pineapple smoothie in a glass with lime and fruit wedge.

Mango Pineapple Smoothie

Sally Cameron
A tropical dreamy creamy smoothie with mango and pineapple, blend in a minute for breakfast or a post workout refuel. Make it the night ahead if desired and keep well refrigerated, shake well before enjoying.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Beverage, Breakfast, smoothie
Cuisine American
Servings 1
Calories 254 kcal

Equipment

Ingredients
  

  • 10 ounces unsweetened almond milk or milk of choice
  • ½ cup plain greek yogurt
  • ½ cup chopped mango fresh or frozen
  • ¼ cup pineapple fresh or frozen
  • ½ scoop protein powder plain or vanilla
  • ½ teaspoon turmeric powder optional
  • 1 lime juiced
  • ½ teaspoon vanilla extract or vanilla paste

Instructions
 

  • Add liquid to the blender first, then yogurt, then all other ingredients and blend on high until smooth and creamy. For a frostier smoothie add a few ice cubes.

Notes

Smoothie milk options:
Hemp seed milk, dairy milk, almond milk, cashew milks, and coconut milk really adds tropical flavor, all make this a delicious smoothie. 
For more tips on making healthy smoothies, please read my Healthy Smoothie Guide.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator if there are questions. 
 

Nutrition

Calories: 254kcalCarbohydrates: 32gProtein: 26gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 30mgSodium: 430mgPotassium: 463mgFiber: 5gSugar: 21gVitamin A: 994IUVitamin C: 70mgCalcium: 539mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Refreshing Cucumber Smoothie Recipe

by 2 Comments

Cucumber in a smoothie? It's not crazy, it's crazy good! It's technically a fruit, so why not? This cucumber smoothie is refreshing and nutritious, perfect for the hot days of summer. Let me show you how to make a healthy high-protein cucumber smoothie. Cucumbers are for more than salads, salsas, and pickles. They are for smoothies too!

Minty green cucumber smoothie in a glass with mint leaves, cucumber slices, lime slice, and green striped straw.

I'd never made a fresh cucumber smoothie until I started growing cucumbers. Looking for creative ways to use my bounty (besides sharing them with my neighbors), I started making cucumber smoothies. I was amazed how delicious they are! If you enjoy smoothies, try this one for a change-up to your morning routine. It's delicious, and as with all smoothies, there are many ways to customize them.

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Why You'll Like This Recipe

  • It's a refreshing, healthy, summertime smoothie.
  • Another great way to get nutritious cucumbers into your diet.
  • Customize to get to the grams of protein you need.

For another refreshing way to use cucumbers, try this cucumber and feta salad with mint. The mint really makes it.

Cucumber Smoothie Ingredients

  • Cucumber: Use an English cucumber (aka hot house cucumber), persian cucumbers, or mini cucumbers for a cucumber smoothie. Pass on regular cucumbers with nubby skins as they usually have a wax coating, lot of seeds, and are sometimes bitter. One English cucumber is enough for two smoothies.
  • Milk: Almond milk and hemp seed milk are my go-to's for smoothies. Use what works best for you, whether dairy milk or plant-based milk.
  • Citrus: Fresh lime juice lifts the flavor, or use lemon juice. 
  • Yogurt: Use plain Greek yogurt as it's thicker, higher in protein than regular yogurt, and helps provide a creamy texture.
  • Protein powder: Use your favorite or use more yogurt to get your protein. Here is the protein powder we use.
  • Spinach: Fresh spinach leaves add nutrition and color. Grab a container of baby spinach leaves and get your leafy greens!
  • Honey: To sweeten just a touch and offset the tangy yogurt. I use no-sugar monk fruit honey.

Please see the recipe card for measurements.

Be sure to check out my Guide to Making Healthy Smoothies. Confused about choosing protein powders? Read How to Choose Proteins Powders.

Chef Sally's Cucumber tips: Why use the seedless or slicing cucumbers? Because they don't have a bitter compound called cucurbitacin. They also have a higher natural sugar content makes them sweeter and a thin skin. Even though they are called "seedless", there are still tiny seeds but they are easy to eat. Lastly, that bitter compound is why some people experience burping or digestive upset with cucumbers.

For another cool and refreshing recipe with cucumbers, try this chilled tomato gazpacho soup. It's like a summer garden in a bowl.

Substitutions and Variations

  • Milk alternatives: Try coconut water, oat milk, coconut milk, hemp seed milk, or pumpkin seed milk, cashew milk, or organic soy milk.
  • Fresh herbs: Add a few fresh mint leaves. If you don't grow it, it's easy to grow and have available for recipes. Another good addition is fresh cilantro.
  • Add some frozen banana for more creaminess.
  • If you don't want to use protein powder, use more plain Greek yogurt.
  • Add a quarter of an avocado for more creamy smoothness and healthy fat.
  • Add a tablespoon or two of chia seeds or hemp seeds for more protein, healthy fats, protein, and fiber.
  • For a dairy-free smoothie, skip the yogurt and use an all plant-based protein blend, and add seeds, or use a non-dairy yogurt.

For another creamy green smoothie, try my green detox smoothie.

Chef Sally says: If you're looking to build and maintain muscle (especially important as we age), another terrific addition is creatine powder. Here is the brand of creatine we use. Learn more by reading this super informative article on what it is and the benefits, and here is a another good read. It's not just for body builders. In short, it's an amino acid essential for muscle health.

How to Make a Cucumber Smoothie

Prep-Step: Freezing Cucumbers

There are two options for prepping the cucumber: slice out the seedy center or don't. I do, so the cucumber pieces are meatier. If you prefer to use your cucumber seeds and all, that's fine. For the smoothie, you need a cup of frozen cucumber pieces.

Chopping cucumbers on a white cutting board.
Step 1: Chop cucumber into bite-sized pieces, slicing out the seedy centers.
Chopped cucumbers on a silver gray rimmed baking sheet.
Step 2: Place chopped cucumber on a sheet tray and freeze until solid, then place in a zip bag.

Make the Smoothie

Ingredients for a cucumber smoothie in a blender container ready to blend.
Step 3: Add the base liquid to a high speed blender first, then all other ingredients
A blended green cucumber smoothie
Step 4: Start low and blend on high until smooth.

Chef Sally says: Once you've added the cucumbers to the blender, put them back in the freezer right away as they thaw fast. They are like cucumber ice cubes because cucumber is mostly water.

After those cucumbers are frozen, another good combination is cucumber and pineapple, as in this mango pineapple smoothie. Swap it for the mango.

Serving Suggestions

Blend and enjoy cold! It's refreshing and so good. Adjust the protein level to your personal needs. To make a cucumber smoothie ahead of time, blend the smoothie in advance and store it in the refrigerator for up to 24 hours. I've done this and it tastes great the next day. It will separate because of the high water content of cucumbers, just stir, shake or whisk together and enjoy.

Another option, add all of the ingredients to a large container and refrigerate, then dump and blend in the morning.

Creamy green smoothie with cucumber, mint, lime, and yogurt in a glass with a green striped straw.

Recipe FAQs

Can I use any type of cucumber for a smoothie?

Yes, you can use any type of cucumber, but English cucumbers or seedless cucumbers are preferred because they have fewer seeds and thinner skin, which makes for a smoother texture. Additionally you can slice out the cucumber seeds.

Should I peel the cucumber first?

No, do not peel the cucumber for a smoothie. There is lots of nutrition in that lovely dark green skin. This is why it's best to use an English or seedless cucumber as the skins are thinner and blend easier. Peel them if they have a waxy coating.

How can I make my cucumber smoothie thicker?

To make the smoothie thicker, you can add ingredients like Greek yogurt, avocado, banana, or chia seeds. These will also add extra nutrition to your smoothie. A few ice cubes helps too.

Are cucumbers good for me?

Cucumbers offer many nutritional benefits. Because they have a high water content, cucumbers  are hydrating, low in calories, and rich in vitamin C & K. Cucumbers provide minerals such as potassium and magnesium, and are positive for digestive health. 

More Super Smoothie Recipes

I drink smoothies year round and am always coming up with new recipes. Try a few of my other smoothies recipes to change up your smoothie game.

⭐️Did You Make This?

If you make a cucumber smoothie, 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.

📖 Recipe

Creamy light green cucumber mint smoothie in a glass with lime slice.

Cucumber smoothie

Sally Cameron
Creamy and refreshing, this cucumber smoothie is a welcome summer breakfast, snack, or post-workout refuel. Adjust the protein level to your specific needs.
2 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Freezing cucumber 3 hours
Total Time 3 hours 5 minutes
Course Beverage, Breakfast, smoothie
Cuisine American
Servings 1
Calories 203 kcal

Equipment

Ingredients
  

  • 10 ounces almond milk or milk of choice
  • ½ scoop protein powder of choice
  • 1 cup frozen cucumber pieces 5 ounces
  • ½ cup plain greek yogurt
  • 1 lime, juiced
  • 1 tablespoon zero-sugar honey or regular honey
  • 1 ounce baby spinach leaves a big handful

Instructions
 

  • Add the almond milk to the blender container then everything else. Blend until smooth and enjoy!

Notes

Order the monk fruit honey on this site. It comes in flavors too! It's all I use. 
Options: Add a small banana, add chopped mint leaves, swap lemon for lime, use all plain yogurt or all protein powder (but the combination is nice).
The nutrition calculation is provided as a reference as the numbers may change depending on the brands and ingredients you use or add. I use monk fruit honey so there is no sugar. If you use honey or sweetened yogurt, your sugar/carb numbers will be higher. 

Nutrition

Calories: 203kcalCarbohydrates: 30gProtein: 26gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 30mgSodium: 453mgPotassium: 565mgFiber: 4gSugar: 8gVitamin A: 2845IUVitamin C: 30mgCalcium: 567mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

5-Minute Cherry Smoothie Recipe

by 1 Comment

Got 5 minutes for a quick breakfast that's healthy? Whip up this creamy cherry smoothie. Use fresh or frozen cherries, either sweet cherries or tart cherries. Cherry season is fleeting so take advantage of the season while you can and enjoy this cherry smoothie. Prep them ahead if needed, they hold well in the refrigerator.

Two glasses or bright pink cherry smoothie with dark cherries in the background.

You know it's summer when cherries show up at the market. Beyond using cherries for fabulous desserts like this easy cherry cake, a cherry smoothie is one of my favorite ways to enjoy cherries. While fresh cherries are the essence of summer, frozen cherries work year round for this terrific smoothie.

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Why You'll Like This Recipe

  • Use fresh or frozen cherries.
  • Works with tart cherries or sweet cherries.
  • A simple smoothie recipe but customizable with great add-in options.
  • High protein with Greek yogurt (if you do dairy).

Recipe Ingredients

Simple ingredients for a cherry smoothie in glass bowls.
  • Milk: I use homemade unsweetened almond milk but use your milk of choice.
  • Cherries: Both tart cherries and sweet dark cherries make a great smoothie, as well as both fresh and frozen.
  • Yogurt: I recommend buying plain Greek yogurt for the thick creaminess and high protein that is adds to a cherry smoothie.
  • Banana: Fresh banana or frozen banana are good. Frozen makes a thicker, colder smoothie.
  • Flavoring: Just a little almond extract really adds complimentary flavor to the cherries, or use vanilla extract for a cherry vanilla smoothie.
  • Sweetening: Choose a mild honey for sweetness. How much you use will depend on the natural sweetness of the cherries. Also try maple syrup, but it has a definite taste.

Chef's cherry tip: Fresh cherries or frozen cherries? I've used purchased frozen cherries, fresh pitted cherries, and fresh cherries that I pitted then froze for this cherry smoothie. They all work but my first choice is the fresh pitted then frozen cherries. Yes, it's a bit of work to pit and freeze your own fresh cherries but I find the flavor the best. Outside of cherry season, I'll go through my frozen stash and then use store-frozen cherries if available.

Ways to Customize a Cherry Smoothie

Want a healthy cherry smoothie recipe? Try some of these substitutions and variations.

  • Milk variations: try homemade coconut milk, cashew milk, dairy milk, hemp seed milk, or oat milk, (each will change the flavor a little).
  • Make it a vegan cherry smoothie with non-dairy milk and yogurt.
  • Add protein powder for higher protein, either whey, almond, egg white, or a plant-based blend.
  • For a black forest chocolate cherry smoothie add cocoa powder or use chocolate protein powder.
  • For no-added sugar, use a monk fruit honey or simple syrup for sweetening.
  • Skip the sweetening and instead use a vanilla Greek yogurt.
  • For a boost of healthy fats, add a tablespoon of almond butter, peanut butter, cashew butter, coconut butter, or even MCT oil.
  • For added fiber and protein add 1-2 tablespoons of flaxseed meal.
  • One thing I add to my smoothies everyday is a supplement called creatine. It helps with building muscle, staying strong, and improving cognition and memory. Here's a great article on creatine. It's not just for body builders or men.
  • One more add-in worth mentioning is tart cherry powder. Known to be great for joints, muscle soreness, and post workout recovery. Plus it tastes great in smoothies.

Be sure the check out my Ultimate Guide to Making Healthy Smoothies!

Smoothie Instructions

Making smoothies is best with a high-speed blender.

Cherries, banana, and milk in a blender container.
Step 1: Add milk to the blender first, then protein powder if using. Next add the cherries, bananas, sweetener, and extract.
A pink and bubbly blended cherry smoothie in a blender container.
Step 2: Start blender on slow speed to start grinding the fruit together, then power up to high and blend until smooth as desired.

How to Store Cherries

Cherries like things cool and dry, making moisture is the enemy of cherries. I wash mine as soon as I get home with this produce wash, then allow them to dry completely on a clean kitchen towel. Do not put them away unless they are dry or you run the risk of moldy cherries.

When cherries are totally dry, place them in a storage container with a layer of paper towels at the bottom to minimize condensation or moisture.

They will last 3-4 days in the refrigerator. Beyond that, freeze extra cherries.

Chef's tip on cherries: How can you tell tart cherries (sour cherries) from sweet cherries? By the color. Tart cherries are bright red while sweet cherries are the dark red ones. Read here about the health benefits of cherries.

How to Freeze Cherries

Pitted frozen whole dark red cherries on a sheet tray.
Step 1: Pit and freeze whole cherries on a rimmed sheet tray until firm.
Bagged dark red cherries frozen for storage.
Step 2: Store frozen cherries in freezer safe containers or zip bags.

To freeze cherries, wash and dry first, then pit them with a cherry pitter tool and lay them in a single layer on a plastic or parchment line rimmed baking sheet tray that will fit in your freezer (I use quarter sheet size). Freeze for several hours until firm, then store them in a freezer safe container.

Frozen cherries are best up to 6 months but can last up to a year properly frozen and stored. So while it's cherry season, freeze as many as you can for the months ahead.

Here's another beautiful fruit smoothie and my other go-to recipe, this raspberry smoothie.

Top down shot of a deep pink cherry smoothie in a tall glass with banana and a cherry.

Serving Suggestions

Enjoy a cherry smoothie right out of the blender or make it the night ahead and store it in an airtight container like a wide mouth ball jar with tight fitting lid. Refrigerate for a great grab-and-go breakfast or workout refuel.

Recipe FAQs

How do I pit cherries for a smoothie?

The best way to pit cherries for a smoothie or any other recipe is with an inexpensive tool called a cherry pitter. Find them online and where cooking tools are sold. Without a cherry pitter you can use a paring knife, but it's slower and messier.

How can I make my cherry smoothie creamier?

For a creamy cherry smoothie, add yogurt. Use Greek yogurt as it is thicker than regular yogurt. Banana adds creaminess to smoothies, either fresh or frozen. Another creamy add-in is your favorite nut butter.

How do I make a cherry smoothie thicker?

To make a thicker smoothie, try freezing your fruit if it's fresh. Add Greek yogurt or ground flaxseed, which also adds fiber and fat. If the smoothie does not have banana, it's a great thickener for a smoothie. Lastly, add a few ice cubes.

More Smoothie Recipes

Smoothies have been my go-to breakfast and post-workout preference for more than 25 years! For more healthy smoothie recipes, try the links below and check out the smoothie recipe page where I am adding more smoothie recipes.

⭐️Did You Make This Recipe?

If you make this cherry smoothie, 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

Top down shot of a deep pink cherry smoothie in a tall glass with banana and a cherry.

Cherry Smoothie

Sally Cameron
Bright pink, sweet and smooth, grab some cherries while they are in season and enjoy this cherry smoothie!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast, smoothie
Cuisine American
Servings 1
Calories 403 kcal

Equipment

Ingredients
  

  • ½ cup unsweetened almond milk or your favorite milk
  • 1 cup pitted cherries, fresh or frozen about 5 ounces or 13-14 cherries
  • 2 teaspoons honey or other sweetener, optional
  • 1 small banana fresh or frozen
  • ¾ cup plain greek yogurt 5 ounces
  • ½ teaspoon almond extract or vanilla extract optional

Instructions
 

  • Add milk to blender first, then yogurt, fruit, honey, and extract if using. Start low to grind the fruit together then increase speed and puree to desired consistency.
    Enjoy cherry smoothie right out of the blender or make it ahead and refrigerate for later enjoyment or overnight for a grab-and-go breakfast or post-workout refuel.

Notes

How to Customize a Cherry Smoothie

  • Milk variations: try homemade coconut milk, cashew milk, dairy milk, hemp seed milk, or oat milk, (each will change the flavor a little).
  • Make it vegan with non-dairy milk and yogurt.
  • Add protein powder for higher protein, either whey, almond, egg white, or a plant-based blend.
  • For a black forest chocolate cherry smoothie add cocoa powder or use chocolate protein powder.
  • For reduced sugar, use a monk fruit honey or simple syrup for sweetening.
  • Skip the sweetening and instead use a vanilla yogurt.
  • For a boost of healthy fats, add a tablespoon of almond butter, peanut butter, coconut butter, or even MCT oil.

Nutrition

Calories: 403kcalCarbohydrates: 60gProtein: 21gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 7mgSodium: 216mgPotassium: 999mgFiber: 8gSugar: 42gVitamin A: 161IUVitamin C: 19mgCalcium: 387mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Raspberry Smoothie (High Protein & Easy)

by 2 Comments

This delicious raspberry smoothie is one of my favorite, go-to smoothie recipes. Why? It's a super simple smoothie and I am crazy about raspberries! If you are too, you're going to love this smoothie using frozen raspberries. Perfect for busy mornings when you have little time and still want to eat healthy. Blend one up today or make it the night ahead.

A beautiful pink raspberry smoothie in a small glass with a bowl of raspberries.

I've been drinking and creating smoothie recipes for more than 25 years, and here's a simple favorite, my raspberry smoothie. It's easy to keep the ingredients on hand for whenever you need them. Plus, there are lots of ways to vary it to meet your personal needs.

Why You'll Love This Raspberry Smoothie

  • Quick and easy raspberry smoothie recipe.
  • Just a few simple ingredients.
  • Healthy for breakfast, afternoon snack, or a post-workout re-fuel.
  • Satisfy a sweet tooth in a healthy way.

If you love raspberries, try grilled shrimp salad with raspberry vinaigrette, and for a terrific mocktail, try this raspberry shrub recipe, it's refreshing and no alcohol.

Smoothie Ingredients

Keeping the ingredients simple allows the flavor of the raspberries to shine through for a delicious smoothie.

Ingredients for a raspberry smoothie in glass bowls.
  • Raspberries: Frozen raspberries are easiest for smoothies, but use fresh berries if you prefer, or use them for garnish if desired. Frozen is easy to keep on hand and usually less expensive than fresh.
  • Milk: For a non-dairy milk smoothie use unsweetened almond milk, hemp milk, cashew milk, oat milk, organic soy milk, or use dairy milk if preferred. All will add their own little flavor differences.
  • Sweetener: I use monk fruit for no added sugar, but mild honey or simple syrup work as well. Try this monk fruit simple syrup for no sugar added, maple syrup or monk fruit no-sugar maple syrup. Sweetener is optional, just enjoy it with the natural sweetness.
  • Banana: Use frozen banana for a frostier smoothie or fresh banana. Half of a banana will do. A barely yellow banana has less sugar. An overripe banana is higher in sugar and have a stronger taste that can overpower the flavor of the raspberry.
  • Protein powder: Add a scoop of protein powder (or mored depending on your brand and how much protein you need). This is what we use for whey protein, or for plant-based, try this almond protein powder or this for a good vegan protein blend. Use either plain or vanilla protein powder.

Please see the recipe card for measurements.

Chef's tip on protein powder: Finding the best protein powders takes a lot of label reading and experimenting. Read this article for help choosing protein powder.

Substitutions and Variations

  • For healthy fats, add a tablespoon of MCT oil, coconut butter, peanut butter, or nut butter, or use a few tablespoons of full-fat coconut milk.
  • Add a little vanilla extract.
  • Use a raspberry fruit blend with other berries.
  • Don't want to use protein powder? Try plain Greek yogurt, vanilla Greek yogurt, or even plain cottage cheese.
  • Alternate raspberries with another fresh fruit such as blackberries, blueberries, strawberries, plums or peaches.
  • Make a raspberry coconut smoothie using homemade coconut milk. It's creamy and delicious.
  • Use a power add-in such as pomegranate powder or tart cherry powder for an extra nutritional boost.

How to Make a Raspberry Smoothie

Use a high-powered blender for the best results and the creamiest texture.

A bright pink raspberry smoothie in the blender.

Add the milk to the blender first, then add the rest of your ingredients and blend until smooth.

Chef's smoothie tip: This is a pretty thick smoothie. If you want it thinner, add more milk. If you want to make smoothie bowls, try using less milk for an even thicker smoothie.

A bright pink berry smoothie with fresh raspberries inside the glass.

Serving Suggestions

Serve raspberry smoothie right out of the blender or make it ahead, place it in an airtight container with a tight fitting lid and refrigerate. Great for grab-and-go mornings.

For another terrific, fruity pink smoothie make this cherry smoothie with fresh or frozen cherries.

Chef's tip on temperature: If you want it colder for warm summer days, add a few ice cubes to the blender for a frosty texture. If you want it not so cold for a wintery day, use fresh raspberries or thawed frozen raspberries and fresh banana.

More Healthy Smoothie Recipes

Smoothies are easy to make in so many delicious and healthy ways. Try one of these other smoothie recipes to mix up your morning or check out the smoothie recipe index where I am adding more smoothie recipes.

⭐️Did You Make This Recipe?

If you make this raspberry smoothie, 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 bright pink berry smoothie with fresh raspberries inside the glass.

Raspberry Smoothie

Sally Cameron
Sweet, creamy, and a terrific healthy way to start your day. Make it in a minute!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Beverage, Breakfast, smoothie
Cuisine American
Servings 1 16 ounce or 2 8-ounce
Calories 278 kcal

Equipment

Ingredients
  

  • 10 ounces almond milk or milk of choice
  • 5 ounces frozen raspberries ½ a 10-ounce package
  • ½ small banana fresh or frozen
  • 1 scoop protein powder or as needed
  • 1 teaspoon granulated monk fruit or honey

Instructions
 

  • Add the milk to the blender first, then add the rest of the ingredients and blend until smooth.

Nutrition

Calories: 278kcalCarbohydrates: 41gProtein: 29gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 415mgPotassium: 485mgFiber: 11gSugar: 15gVitamin A: 159IUVitamin C: 42mgCalcium: 476mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

The Best Buckwheat Pancakes Recipe

by 2 Comments

Golden and delicious, buckwheat pancakes are an easy weekend breakfast and perfect for holiday breakfasts and brunches. They are not your usual pancake. With a name like buckwheat you'd think it's wheat, but it's naturally gluten-free. This pancake recipe works for everyone. This weekend make a batch of these hearty pancakes, or make them ahead and re-heat to save time.

A big stack or buttermilk buckwheat pancakes dripping with maple syrup.

Buckwheat might be a trending ingredient but it's been used for centuries. Think of Japanese buckwheat soba noodles, French buckwheat crepes, or Russian blini made with buckwheat flour. You can make fantastic buckwheat pancakes at home.

Buckwheat is a naturally gluten-free grain-like seed that's high in protein and fiber, like quinoa. It has a nutty, earthy taste and a rich brown color. Enjoy this delicious buckwheat pancake recipe piled with your favorite toppings.

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Why You'll Like This Recipe

  • Buckwheat pancakes taste more earthy with a nutty flavor.
  • Enjoy with a variety of toppings including maple syrup, honey, fruit syrups, and berries.
  • Make them ahead and warm them up to save time.
  • Make them with all buckwheat flour or a combination of buckwheat flour and gluten-free flour or regular flour.
  • Make totally gluten-free pancakes or regular buckwheat pancakes.

Why is it the best recipe? Because it's been tested over and over again and it works!If you'd rather have waffles, try these golden gluten-free waffles.

Recipe Ingredients

Ingredients for buckwheat pancakes in bowls ready to make batter.
  • Buckwheat flour: A terrific whole grain flour with protein and fiber, and naturally gluten-free. Find it in most grocery stores. There are different kinds of buckwheat flour. See note below in Chef's tip.
  • Flour: To blend with the buckwheat flour. Use either a gluten-free flours blend or all purpose flour, or whole wheat flour.
  • Leavening agents: Use both baking powder and baking soda. Check the dates on your packages to be sure they are fresh.
  • Eggs: Eggs are a binder and create structure, stability, and moisture in baking. Be sure they are clean and not cracked.
  • Oil: Melted coconut oil, MCT oil, or a healthy neutral oil (not vegetable oil).
  • Honey: To sweet things up a bit. Use regular honey or monk fruit honey to reduce sugar (which is what I use).
  • Vanilla: Vanilla extract works well but you can use vanilla paste. If you love vanilla like I do, try it.
  • Buttermilk: Because buttermilk is fermented it is acidic, and it activates the baking soda for lighter pancakes. For substitutions see below.

Please see the recipe card for measurements and extras and nutritional information.

Chef's tips on buckwheat flour: I used Bob's Red Mill Buckwheat Flour to develop the recipe. It's a dark buckwheat flour (dark in color) because it's ground with the seed hulls. It also works well in quick breads. You'll also find the light colored, finely ground "light" buckwheat flour which some people prefer for baking. For a lighter baked good you can also use part darker buckwheat flour with part regular flour. Don't be surprised when you open the bag that it looks like dirt. It's not!

Substitutions and Variations

  • Use all buckwheat flour, but the pancakes will be a little darker.
  • To increase the protein, add a little protein powder to the dry ingredients, but you may need to add just a little more buttermilk for the right consistency.
  • No buttermilk? Substitute 2 ½ cups whole milk adding 2 ½ tablespoons white vinegar or apple cider vinegar.
  • Low on buttermilk? Last batch I only had 2 cups of buttermilk so I added a ½ cup of low fat milk and it worked perfectly. But you must have the buttermilk as it activates the leavening agents (baking soda and baking powder).
  • For fluffier pancakes use an old trick; separate the egg whites (and use an extra one) from the egg yolks and whip the egg whites stiff, then fold them into the batter. For me, just my standard recipe is fine!

For an easy, make ahead breakfast, try these overnight oats with chia seeds. And for another terrific pancake recipe, try these blueberry lemon pancakes.

If you need gluten-free, they will probably work with an all purpose GF flour blend that includes xanthan gum like.

How to Make Buckwheat Pancakes

Use either a non-stick skillet or griddle, or a well seasoned cast iron skillet to make buckwheat flour pancakes.

Dry ingredients for pancakes in a glass mixing bowl.
Step 1: Mix dry ingredients in a large bowl.
Eggs and oil whisked together in a glass mixing bowl.
Step 2: Mix eggs until smooth with oil, honey, vanilla.
Pancake batter being mixed with a whisk.
Step 3: Whisk in the buttermilk to complete the wet ingredients.
Buckwheat pancake batter mixed in a glass bowl with a silver whisk.
Step 4: Add the wet ingredients to the dry and blend the pancake batter.
A pancake cooking in a non-stick pan, ready to flip with bubbles.
Step 5: Heat the pan, brush with a tiny bit of extra oil. Using ¼ cup measure, drop batter into the pan and cook until small bubbles appear, 1 ¼ - 1 ½ minutes. 
A golden buckwheat pancake finished in the pan.
Step 6: Flip pancakes and cook for a minute on the other side until golden brown. Serve or remove to a plate and keep warm for serving.

Serving Suggestions

Enjoy buckwheat pancakes with these delicious toppings:

  • Try a drizzle of maple syrup or monk fruit maple syrup (sugar-free)
  • Honey
  • Melted butter or a pat of butter
  • Your favorite jam
  • Fruit syrup like this homemade fresh strawberry coulis.
  • And don't forget fresh berries or fresh fruit such as banana slices.

For side dishes, add crisp bacon and a seasonal fresh fruit salad made with whatever looks best at the store.

Recipe FAQs

What is the best way to store buckwheat pancakes?

When I make buckwheat pancakes ahead of time or have leftover pancakes, I store them two ways: layer them between small squares of parchment paper, stack them and wrap them in plastic film or an airtight container. Another way is lay them in a single layer on layers of parchment and wrap the whole tray.

What is the best way to reheat buckwheat pancakes?

Using the microwave works great for re-heating buckwheat pancakes. Unwrap them and arrange them on a plate. If you are re-heating a lot at once, heat them in a 350°F oven until hot.

What are the health benefits of buckwheat?

Buckwheat is a highly nutritious cereal-like grain (like quinoa) that is naturally gluten-free. The health benefits vary depending on if you are eating it as a whole grain, called buckwheat groats, or ground, as in buckwheat flour. In general, buckwheat has a high mineral and antioxidant content. It's also a good source of protein and fiber. It can be a healthier alternative to all purpose white flour.

More Breakfast Recipes

Here are breakfast recipe ideas to help everyone get the day off to a great start. And if you'd rather have smoothies, check out my smoothie recipe page for tasty ideas.

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If you make these buckwheat pancakes, 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

Stacked buckwheat pancakes on a white plate with syrup and blueberries.

Buckwheat Pancakes

Sally Cameron
Golden and delicious, buckwheat pancakes are an easy weekend breakfast and perfect for holiday breakfasts and brunches. And buckwheat is gluten-free! Top with syrup, berries, or powdered sugar.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 18-5-inch pancakes
Calories 433 kcal

Equipment

  • Non-stick pan or griddle
  • Pancake turner or thin spatula

Ingredients
  

  • 1 cup buckwheat flour 4.7 ounces
  • ¾ cup gluten-free flour blend or white wheat flour 3.7 ounces
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 large eggs
  • 2 ½ cups buttermilk
  • 3 tablespoons oil see notes below for best oils
  • 2 tablespoons honey or monk fruit honey or sugar
  • 1 teaspoon vanilla extract

Optional toppings

  • Warm maple syrup or sugar-free (monk fruit) maple syrup
  • Easy strawberry sauce recipe link below
  • Fresh berries of choice
  • Warm melted butter
  • melted coconut oil

Instructions
 

  • Add dry ingredients to a large bowl, including flours, baking powder, baking soda, and salt, and whisk together.
  • In a medium bowl or 4-cup liquid measure, whisk eggs until smooth, then add milk, oil, honey, and vanilla, Whisk until smooth.
  • Add the milk and egg mixture a little at a time whisking until smooth. Batter is ready to use.
  • Heat a large non-stick pan or griddle over medium heat. Brush or wipe with a little extra oil. When pan is hot, cook pancakes using ¼ cup of batter per pancake. Cook pancakes until golden on the first side, 1 ½ minutes until bubbles appear. Turn pancakes and cook another 1 ½ minutes.
    Don't over cook the pancakes. The goal is a golden brown not a dark brown. turn your heat down a little if needed.
    As pancakes are done, serve as you go or remove them to a parchment lined baking tray and keep warm in a low over (200°F) or a warming drawer.
  • To serve, drizzle with warm melted butter or coconut oil, or warm maple syrup. Another great option is th.

Notes

  • You can use all buckwheat flour for these pancakes or do as I've noted with part gluten-free or wheat flour. 
  • To reduce sugar/carbs, use a sugar-free honey made with monk fruit. It's how I make my pancakes. 
  • For oil, use either melted coconut oil, MCT oil, or a healthy neutral oil such as Zero Acre Farms. 
  • Recipe for the easy strawberry sauce. Make it with other berries too. 

Nutrition

Calories: 433kcalCarbohydrates: 54gProtein: 14gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 110mgSodium: 852mgPotassium: 417mgFiber: 5gSugar: 18gVitamin A: 383IUVitamin C: 0.1mgCalcium: 303mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Blueberry Spinach Smoothie Recipe

by 4 Comments

If you haven't yet tried a blueberry spinach smoothie because it sounds too weird, this one might change your mind. It's a fantastic way to start your day with blueberries, spinach, and nut butter for healthy fat. Grab your blender and make one!

Blueberry green smoothie|AFoodCentricLife.com

Versatile Smoothies

There are many great things about smoothies. They are fast and easy to make, endlessly customizable, super healthy (with the right ingredients) and transportable to take with you on busy mornings. In fact, I've had one most every morning for more than 15 years. You could say I am hooked.

Oh, and this one? As I took the photo well after breakfast, I capped the jar and put it in the fridge. The next morning, I poured the jar into a blender and re-blended it and it was perfect. I am sure a really good shake would have sufficed, so they can even be made ahead if time is tight.

Superfood Blueberry Green Smoothie

I've used all superfoods to create one super way to start the day. The blue comes from blueberries and a blue-green micro algae called spirulina. More green power comes from big handfuls of baby spinach leaves.

To complete the smoothie, add protein (options at end), healthy fat from nut butter (almond, coconut, or cashew), and extra flavor from raw cacao powder and chocolate flavored liquid stevia drops.

Note - I usually buy my nut butters from Thrivemarket.com, because their prices are really good. The brand I buy is Artisana, for the taste and quality. Do what work best for you.

Beautiful Blueberries

Nutrient-dense blueberries are packed with nutrition. Toss them into plain Greek yogurt, add to steel cut oats, or add them to smoothies. Blueberries are high in fiber, vitamins C and K and are thought to contain the highest levels of antioxidants of all commonly consumed fruits and vegetables.

Blueberries are thought to help reduce blood pressure, prevent heart disease and they are great brain food to boot. Talk about food as medicine, these little berries offer huge health benefits. But be sure to buy organic. Conventional blueberries have high levels of pesticides.

Blueberrie on a tray | AFoodCentricLife.com

Superfood Spirulina

Spirulina is considered one of the world's first superfoods. Its one of the most nutrient-rich, nutritionally complete foods on earth and offers a long list of health benefits. The fine, dark emerald green powder mixes easily into smoothies. That rich green color comes from chlorophyll, a natural detoxifier, helping our bodies get rid of toxins and other impurities. Spirulina also boost our immune system.

Just 1 teaspoon of spirulina provides 2 grams of complete protein (all essential amino acids) along with non-essential amino acids, and an amazing array of vitamins and minerals. I highly recommend you read more about the benefits here.

Spirulina | AFoodCentricLife.com

After researching brands, I buy Nutrex Hawaii. It's the only one of its kind to be cultured in a BioSecure Zone that is free of pesticides, herbicides, and GMOs on the big island of Hawaii. For pennies a day, you can add this amazing superfood to your diet. One note - if you are sensitive or allergic to iodine, skip the spirulina.

Baby Spinach

Adding baby spinach leaves to your morning smoothie is like an insurance policy to getting enough green veggies into your daily diet. The tender leaves blend smoothly into an emerald puree and it sounds crazy, but you don't taste the spinach.

Another nutrient powerhouse, spinach is rich in vitamins (K and A), minerals (Manganese and folate) and powerful little plant compounds called phytonutrients, shown to have anti-inflammatory and anti-cancer benefits. In particular, the high levels of vitamin K are great for our bone health.

The Rest of the Ingredients

Milks

Start with your milk of choice. Homemade almond milk and coconut milk are great bases. Homemade is so much better than from a store and no unwanted additives. See links for recipes.

Protein

Try a clean, unsweetened, plant-based or grass fed whey based protein powder. Read this post for help in how to choose a protein powder and a list of alternative ways to add protein from whole food sources such as hemp and chia seeds, nut butters (which also provide healthy fat) and plain Greek yogurt, for those who are not dairy sensitive.

Sweetness and Flavor

I add a few drops of chocolate flavored liquid stevia and a little raw cacao powder for a chocolatey flavor.

Superfood Blueberry Green Smoothie | AFoodCentricLife.com

📖 Recipe

Superfood Blueberry Green Smoothie | AFoodCentricLife.com

Blueberry Spinach Smoothie

Sally Cameron
This blueberry green smoothie is a nutritious way to start the day. Blueberries, baby spinach, and blue-green spirulina add a superfood punch of nutrition. Use your milk of choice and protein. Nut butters add flavor, creaminess and healthy fat. Whirl in a blender and enjoy.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Beverage, Breakfast
Cuisine American
Servings 1 serving
Calories 404 kcal

Equipment

Ingredients
  

  • 10 ounces almond milk
  • 3 handfuls baby spinach leaves 3 ounces
  • ⅓ cup organic blueberries fresh or frozen
  • 1 teaspoon spirulina optional
  • 1 tablespoon cashew butter almond or coconut butter
  • 1 serving protein powder of choice 1-2 scoops, see notes in post
  • 1 tablespoon hemp seeds
  • 1 ½ teaspoons raw unsweetened cacao powder
  • a few drops of chocolate liquid stevia optional

Instructions
 

  • Place all ingredients in a blender in order given.
  • Blend gradually, getting to high, until smooth.

Notes

Chocolate stevia drops are made by Sweet Leaf, available and many stores, health oriented markets and online. There are lots of great flavors!

Nutrition

Calories: 404kcalCarbohydrates: 22gProtein: 40gFat: 21gSaturated Fat: 3gCholesterol: 50mgSodium: 519mgPotassium: 761mgFiber: 5gSugar: 8gVitamin A: 8597IUVitamin C: 30mgCalcium: 548mgIron: 8mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Easy Instant Pot Chicken Rice Soup​ Recipe

by 14 Comments

Packed with tender chicken, wholesome vegetables, and hearty rice, Instant Pot chicken rice soup is a terrific comfort food meal, ready in about 30 minutes. The magic of pressure cooking makes it perfect for chilly days and busy weeknights when you crave something warm and flavorful-fast. Once you try this nourishing homemade classic, you'll never reach for boxed or canned soup again. No Instant Pot? No problem! I've included easy stovetop directions so everyone can enjoy this delicious soup

chicken rice soup

This hearty chicken rice soup tastes like it simmered all day. Pair it with a crisp green salad and perhaps a gooey grilled cheese sandwich for a satisfying meal.

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Why You'll Like This Recipe

  • With a pressure cooker, it's fast and easy.
  • It's warming, healthy, and nourishing.
  • Leftovers freeze well (if there are any!).

A carrot cake muffin would be nice on the side, or maybe a piece of homemade cornbread.

Recipe Ingredients

Ingredients for chicken rice soup prepped in bowls.
  • Oil: Extra virgin olive oil or avocado oil.
  • Vegetables: Carrots, onion, and celery, the classic trio for making soup and many other recipes.
  • Garlic: For flavor and garlic is good for you. Use fresh cloves or the paste in a tube for speed.
  • Rice: Use either uncooked long grain white rice (I use jasmine rice) or long grain brown rice. Long grain rice is the best because it cooks up light and fluffy. Note - I have not yet tested wild rice or other types of rice. When I do I will add notes.
  • Broth: homemade flavorful chicken broth is best but a good frozen or boxed brand will do. Be sure to read the label for any unhealthy ingredients.
  • Chicken: Raw chicken, either bone-in chicken breast or bone-in chicken thighs. The bone adds flavor.
  • Herbs: Bay leaf and fresh thyme.
  • Optional garnishes: chopped dill, lemon wedges, fresh parsley.

See the recipe card for measurements.

Chef's tip: Double batch. Depending on the size of your pressure cooker, you can make a double batch. It will take a little longer. Just don't fill the pot about the maximum fill line and you'll be fine. Enjoy half and freeze half or feed a larger group.

instant pot chicken broth

Substitutions and Variations

  • Use turkey broth and a bone-in turkey thigh (1 pound).
  • Use dried herbs if fresh are not available. Dried thyme or a dried blend like Italian blend work fine. Use ⅓ - ½ the amount of fresh herbs.
  • Want a creamy chicken rice soup? When it's done, add a little heavy cream or full fat canned coconut milk to the pot.
  • Boneless skinless chicken breast will work too.

Instant Pot Recipe Instructions

Oil in the bottom of an Instant Pot heating.
Step 1: Choose the sauté mode on the Instant Pot and set the cook time for 5 minutes.
Carrot, onion, and celery in a pressure cooker for making soup.
Step 2: When hot, add the olive oil, then the carrot, onion, and celery. At the end of the saute cycle, add the garlic and stir for 30 seconds.
Ingredients ready to go for chicken soup in an Instant Pot.
Step 3: Remove the skin and fat from the chicken breast and cut it in half crosswise, add to pot with uncooked rice, herbs, salt, pepper.
Adding golden chicken broth to a pot for soup.
Step 4: Pour in the broth, lock lid on, close top valve. Set to normal high pressure for 10 minutes.

When the soup is done and the Instant Pot beeps, press the cancel button and allow 15 minutes of natural pressure release, then quick release any remaining pressure by turning the steam release valve to the left (open). Remove the lid away from your face, being careful of the hot steam.

Shredding chicken breast with forks in a glass pie plate.
Step 5: Remove the chicken, shred the meat with two forks and discard the bones. Add the shredded chicken back into the soup. Soup is ready to serve.

Stovetop Instructions

To make this on a stove top the directions are almost the same, it just takes longer.

  • Saute your veggies in a heavy pot like a dutch oven over medium heat until soft, 5-7 minutes.
  • Add the broth, rice, herbs and chicken, bring to a almost a boil, cover with a lid, turn heat down to a low and cook until rice is tender and chicken is done. Chicken is done when it reaches 165°F. Follow the same instructions above to finish your chicken rice soup.
  • For a really quick soup, skip the raw chicken, add white rice and simmer until, then add shredded rotisserie chicken or leftover chicken and heat through until hot.
  • One more shortcut, use frozen cooked rice for a really speedy homemade chicken rice soup.

For another delicious soup with rice, try this turkey and wild rice soup. Make it with leftover turkey or chicken.

Serving Suggestions

Ladle into soup bowls and enjoy a homemade chicken rice soup that will become a permanent recipe in your soups file.

Garnish with fresh chopped parsley, fresh dill, and a squeeze of lemon juice or lime juice to add brightness. A simple side salad and maybe a gooey grilled cheese sandwich would be great together.

Instant Pot chicken rice soup freezes well in an airtight container and last 3 months in the freezer. Here's a handy chart on how long food safely stores and freezes.

A bowl of chicken rice soup with herbs in a white bowl.

Recipe FAQs

Should I cook the chicken before adding it to the soup

If the soup is already finished, then yes, the chicken should be cooked and shredded before adding to the soup. If you are cooking the chicken as part of the soup it goes in raw. Be sure to remove the skin and any extra fat so the soup is not greasy. For chicken breast, cut the piece in half crosswise so it cooks quickly. as thighs are smaller, they can go in whole.

Can I make chicken rice soup ahead of time

Chicken rice soup can be made ahead of time and refrigerated for up to 4 days in an airtight container or frozen for up to 3 months. Remember to label and date your containers.

What vegetables can I add to chicken rice soup

Onion, carrot, and celery are the standard base for soups(called mirepoix). For more vegetables try adding green peas, chopped green beans, even a little finely chopped fennel.

More Easy Instant Pot Recipes for Soup

Keep that Instant Pot or pressure cooker out and let's make some more soup! All of these are easy to make and freeze well for future meals. Perfect for cooler weather, try these soup recipes: navy bean with ham, creamy curry cauliflower soup, or lentil and vegetable soup.

⭐️Did You Make This Recipe?

If you make Instant Pot chicken rice soup, 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

chicken rice soup | AFoodCentricLife.com

Easy Instant Pot Chicken Rice Soup

Sally Cameron
Homemade chicken rice soup, full of flavor and nutrition in about 30 minutes. This recipe uses a pressure cooker, a busy cook's best friend. If you don't have one, I highly recommend you invest in one.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Pressure time 15 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 yield 2 quarts
Calories 270 kcal

Equipment

  • 6 quart Instant Pot or electric pressure cooker or stove top pressure cooker

Ingredients
  

Chicken Soup

  • 1 tablespoon olive oil
  • 2 medium carrots peeled and chopped small
  • 1 small onion chopped small
  • 2 large ribs celery chopped small
  • 2 garlic cloves chopped fine
  • ⅓ cup uncooked white rice long grain, Jasmine
  • 6 cups chicken broth preferably homemade
  • 1 pound bone-in chicken breast skin removed, cut in half.
  • 3 fresh thyme springs or ½ teaspoon dried
  • 1 bay leaf
  • ½ teaspoon sea salt or more to taste
  • ¼ teaspoon ground black pepper

Optional Garnishes

  • chopped fresh parsley or dill
  • Lemon wedges optional

Instructions
 

  • Turn the Instant Pot on to the saute function. Set the timer for 5 minutes. When it's hot, add the oil, then the carrots, onions and celery. Saute, stirring occasionally so it does not stick on the bottom. At the end of the saute cycle, add the garlic and stir.
  • Add the rice, broth, chicken breast, thyme, bay leaf and salt to the pot. Lock lid on and bring to high pressure. Set timer for 10 minutes.
  • When the timer beeps, hit cancel and allow pot to do a natural release cycle for 15 minutes. Next, quick release the rest of the pressure by turning the valve to open (left). When all pressure is gone and the pressure guage drops, unlock the lid tilting away from you (careful of the hot steam) and remove the chicken breast.
    Shred the chicken with two forks on a plate or cutting board and add back to the pot. Discard the bones. Taste and adjust salt and pepper. Serve in warmed bowls and garnish with parsley or dill and lemon wedges if desired.

Notes

Stovetop Instructions

To make this on a stove top the directions are almost the same, it just takes a little longer.
  • Saute your veggies in a heavy pot like a dutch oven over medium heat until soft, 5-7 minutes.
  • Add the broth, rice, herbs and chicken, bring to a almost a boil, cover with a lid, turn heat down to a low and cook until rice is tender and chicken is done. Chicken is done when it reaches 165°F. Follow the same instructions above to finish your chicken rice soup.
  • For a really quick soup, skip the raw chicken, add white rice and simmer until, then add shredded rotisserie chicken or leftover chicken and heat through until hot.
  • One more shortcut, use frozen cooked rice for a really speedy homemade chicken rice soup.

Nutrition

Calories: 270kcalCarbohydrates: 22gProtein: 28gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 58mgSodium: 527mgPotassium: 799mgFiber: 2gSugar: 3gVitamin A: 5170IUVitamin C: 6mgCalcium: 45mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Homemade Hummus Without Tahini

by 3 Comments

Craving hummus but out of tahini? Make homemade hummus without tahini instead. It works beautifully, and if you avoid sesame for allergy reasons, I have a great substitute for you. This creamy Mediterranean-style hummus comes together in minutes in a food processor, with turmeric and za'atar for beautiful color and extra flavor. It's a fresh way to change up your usual hummus routine and satisfy that afternoon snack craving.

Golden Hummus | AFoodCentricLife.com

While there are plenty of hummus brands at the store, homemade hummus is easy to make with just a few pantry ingredients and a food processor. It's popular for good reason: hummus is nutritious, protein-packed, plant-based, and incredibly versatile for snacks and meals. For extra-creamy hummus, try my easy trick-simmering the chickpeas with a little baking soda to help loosen the skins before pureeing.

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Homemade Hummus Recipe No Tahini Highlights

  • Simple ingredients - Made with basic pantry staples and no tahini.
  • Stays fresh - Keeps well in the fridge for up to a week.
  • Healthy and versatile - Perfect as a nutritious snack or part of a mezze platter for a get-together appetizer spread.

Ingredients You'll Need

  • Garlic - Use fresh garlic cloves or garlic paste from a tube.
  • Chickpeas - Also called garbanzo beans, canned chickpeas make this recipe quick and easy. And save the aquafaba (bean liquid).
  • Baking soda - To simmer the chickpeas and remove the skins for extra-creamy hummus.
  • Sunbutter - Sunflower seed butter is a great tahini substitute and makes the hummus creamy and rich.
  • Olive oil - Use extra virgin olive oil, or try a lemon olive oil for even more citrus flavor.
  • Lemon - Adds fresh, tangy flavor and helps the hummus blend smoothly.
  • Spices - Ground cumin and coriander add warmth, while za'atar is optional but delicious.
  • Fresh herbs - Chopped parsley or cilantro make a fresh, colorful garnish.

Chef's Tip: What Is Za'atar? - Za'atar is a Mediterranean spice blend made with sumac, toasted sesame seeds, salt, cumin, and dried herbs such as thyme, oregano, and marjoram. It's wonderful sprinkled over chicken, fish, vegetables, and tomatoes, or mixed with olive oil for a simple dressing or spread. You may also see it spelled zahtar or zaatar.

Substitutions and Variations

  • For golden hummus - Add a little turmeric for warm color and earthy flavor. The lead photo is golden hummus with turmeric.
  • More tahini substitutes - Try cashew butter, or almond butter for a similar creamy texture (but the flavor will be a bit different).

Chef's Tip - Why the Baking Soda Works: Simmering canned chickpeas with a little baking soda for 15 to 20 minutes before blending changes the pH and helps break down the pectin in the chickpeas, softening them further and loosening the skins to discard. This trick gives you a smoother, creamier hummus with less graininess. After simmering, rinse under cold water and gently swish to release some of the skins before blending.

How to Make Homemade Hummus No Tahini

Step 1 - For extra creamy tahini start by simmering the chickpeas 15-20 minutes in enough water to cover adding ½ teaspoon of baking soda. Rinse the simmered beans to remove any soapy taste from the baking soda and shake the strainer to remove most of the skins.

Step 2 - With the food processor running, drop the garlic cloves in through the feed tube to chop fine, or use a microplane zester to turn it into a paste.

Step 3 - Stop processor and add all of the rest of the ingredients. Puree until creamy, taste, and adjust seasoning to your preference. If you need to thin it, add a tablespoon at a time of the saved aquafaba (the liquid from the can).

golden hummus | AFoodCentricLife.com

Serving Suggestions

Serve homemade hummus with pita wedges, pita chips, or an array of fresh raw veggies. Serve immediately or hold in the refrigerator for up to 5 days.

More Terrific Dip and Snack Recipes

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📖 Recipe

golden hummus | AFoodCentricLife.com

Homemade Hummus Without Tahini

Sally Cameron
A creamy puree of garbanzo beans (chickpeas) with lemon olive oil, tahini and spices, the beautiful golden color comes from turmeric. Enjoy it as an appetizer or snack with raw vegetables. Makes about 3 cups of hummus, without tahini. If you want to use tahini, you can.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Snack
Cuisine Mediterranean
Servings 6 to 8
Calories 114 kcal

Equipment

Ingredients
  

  • 1-2 garlic cloves peeled
  • 30 ounces chickpeas (aka garbanzo beans) 2 15-ounce cans, drained
  • ⅓ - ½ cup reserved aquafaba or water
  • ¼ cup sunbutter
  • 4 tablespoons extra virgin olive oil divided use
  • 1 lemon juiced
  • 1 teaspoon cumin
  • 1 teaspoon turmeric optional
  • 1 teaspoon coriander
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black or white pepper

Optional Garnishes

  • 2 teaspoons za'atar
  • 2 teaspoons chopped parsley or cilantro

Instructions
 

Simmer the chickpeas

  • Drain the chickpeas reserving the canned juices (called aquafaba). Add them to a pot and cover with water, Add the baking soda. Simmer for 15-20 minutes. Drain in a sieve or colander, rinse, and shake off the skins. If a few remain, don't be concerned.

Make the hummus

  • With the food processor running, drop the garlic cloves in through the feed tube to chop fine.Stop processor and add all of the rest of the ingredients. Start with 5-6 tablespoons of water and add more depending on how creamy you want the hummus. Serve immediately or hold in the refrigerator for 4-5 days in an airtight container.

Notes

Customize the recipe with extra lemon juice or spices to suit your taste preference. 
For beans, I prefer Eden Foods no sodium added organic garbanzo beans. Check the label for sodium levels on other beans and adjust salt as needed. 

Nutrition

Calories: 114kcalCarbohydrates: 4gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 78mgPotassium: 68mgFiber: 1gSugar: 0.4gVitamin A: 21IUVitamin C: 8mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

The Best Healthy Juice When Juicing with Vegetables

by 6 Comments

Juicing with vegetables is a great way to get the health benefits of consuming more vegetables into your diet. A daily juice provides more energy, increased mental clarity and focus, a stronger immune system, plus a boost in nutrition. Add just one fresh vegetable juice a day to your diet and start reaping the benefits. Read on for making the best healthy juices.

Green, gold, purple and orange vegetable juices in bottles.

Juicing with vegetables at home is about fresh, cold-pressed juice that is unpasteurized, using vegetable and low sugar fruit whole fruit. I'm talking the real stuff, the good stuff. Good juice. When you are making your own juice at home you know it's fresh.

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The Popularity of Juicing

With juice bars popping up everywhere, it's impossible to ignore the the skyrocketing popularity of juicing with vegetables. Juicing isn't new; its been around for a long time, and the potential health benefits are amazing when you drink a daily juice.

Using raw fruit and vegetable juices as medical therapy goes back to the 1920's and 1930's. But it was the Juiceman, Jay Kordich, a trailblazer in natural health, that is considered the modern day Father of Juicing. Kordich tributes juicing to his beating cancer, then dedicated his life to spreading the word and teaching juicing.

Why Juice

Daily juice is about adding a single juice a day to your current routine. Daily juice doesn't require you to give up anything. Juicing is in addition to eating a diet rich in fruit, vegetables, and leafy greens, not a replacement. Why? Because you need the fiber, but juicing gives you additional benefits.

Adding a juice a day is much easier than juice fasting or doing a juice cleanse and provides ongoing, long term benefits.

A juicer processing green vegetables and fruit into a green juice.

Chef's tip: Why green and green juice? One word: chlorophyll. That beautiful green plant pigment responsible for the absorption of light in the process of photosynthesis creating energy. Read about the many health benefits of chlorophyll here. Just look at the photo above and the vibrant color of that juice! It's a great natural detoxifier.

What Health Benefits Can I Expect?

Here are a few of the health benefits of starting a daily juice program and some interesting studies.

  • Increased energy.
  • Increased focus and mental clarity.
  • Weight loss and weight optimization (as reported in this scientific research article).
  • Improved eating habits.
  • Greater productivity.
  • Healthier aging.
  • Reduced food cravings.
  • Improved elimination and detoxification.
  • Boosted immune function.
  • Elimination of afternoon fatigue.
  • A healthy replacement for sugary drinks and processed juices for kids.
  • Juicing to lose weight by replacing one meal a day with a fresh vegetable juice.
  • Lower blood pressure, drinking beet juice as noted in this study.
  • Might be a potential way to improve cardiovascular health per this study, lowering the risk of heart disease.

morning glow juice | Afoodcentriclife.com

Why Does Juicing Work?

It takes 1-2 pounds of produce to make a single juice. By drinking juices, you are adding far more produce to your daily diet than you could ever eat. And because juices are raw, it's considered living food, full of powerful enzymes that are often destroyed with cooking.

Enzymes are the construction workers of the body, while nutrients are the building materials. They speed up chemical reactions in the body. Enzymes are vitally important for maintaining optimal health, and raw fresh juices deliver them in abundance.

Consuming fresh raw juice floods your body with nutrients such as vitamins, minerals and phytonutrients - those special plant compounds that help fight disease and increase health.

The Best Vegetables and Fruits

  • Green vegetables such as celery, cucumber, fennel, wheatgrass, and cabbage (with amazing natural sweetness), spinach, broccoli, and bok choy.
  • Green leafy vegetables: kale (it's really a cruciferous vegetable), spinach, swiss chard, dandelion greens (very bitter), collard greens, and Romaine lettuce.
  • Colorful root and other vegetables such as carrots and beets. You can juice carrot tops but they are a little bitter so start with just a small amount. Try red bell peppers, they are a good source of vitamin C.
  • Low-sugar fruits such as tart green Granny Smith apple, pears, kiwis, grapefruit, lemon and limes (which contain d-limonene). For a sweeter apple and resulting juice, a Fuji apple is another good choice.
  • Herbs and spices such as fresh ginger root, turmeric root, parsley, cilantro (a terrific detoxer), dill, and mint (which can be strong, start small).
  • Melons: Cantaloupe, honeydew and even watermelon are good to juice but higher in sugar. If you are diabetic or looking to lose weight, pass on juicing melons. If you do try juicing them, use the inner rind as well.

Minimize or eliminate high sugar fruits such as pineapple, mangos, and oranges with high sugar content. Most people have no idea that orange juice is almost pure sugar.

If you have any special health concerns or are on certain medications or specific supplements, be sure to check with your healthcare provider for any ingredient limitations.

What about juicing berries? Better to save berries for smoothies, like this blueberry green smoothie, strawberry banana smoothie, or a chocolate blueberry smoothie. At the cost and availability of fresh berries, don't juice them, eat them.

One more thing, buy as much organic as possible and if that is hard, check the Dirty Dozen list. Obviously you want high quality fresh produce for juicing.

Chef's tip: For a delicious summer juice without a juicer, try this Mexican watermelon water with lime. It's fantastic and super hydrating. Have a juicer? Try this watermelon cucumber juice

Do Juices Retain the Fiber?

In short, no, juices have no fiber content. Juicing removes dietary fiber, allowing for fast assimilation by your body. Think of juices as being pre-digested, giving your digestion system a break. The juicer does it for you, relieving your body of the energy it takes to digest food. You reap the benefits.

Fiber is critical in a healthy balanced diet which is why you still need to eat your whole fruits and vegetables and not rely on juicing. Juicing is supplemental to eating your whole fruits and vegetables.

The amount of fiber removed depends on your method of juicing. If there is a small amount of fiber left in your juice, you can leave it or strain it through a fine sieve. No fiber means no digestion process.

The Naysayers About Juicing

A lot of people bash the benefits of juicing. So far, every article I've read fails to mention one major thing: juicing does not replace eating your whole fruits and vegetables. Juicing is in addition (not a replacement) to eating a diet with plenty of fruits and vegetables. Juicing a powerful, healthy supplement to a healthy diet.

Is Juicing for Everyone?

This is a "it depends" answer. Almost everyone benefits from juicing with vegetables. If you have blood sugar issues, are diabetic, pre-diabetic, or trying to lose weight, stick with low sugar vegetable juices and those with leafy greens.

Again, check with your healthcare provider about any health conditions or concerns and ingredient limitations, especially with greens, which have high vitamin K (not potassium, they are different) content such as kale, collard greens, broccoli, spinach, cabbage, and lettuce.

If you are on blood thinning medications (such as Warfarin), be sure to check with your doctor before changing your diet or consuming green vegetable juices high in vitamin K.

Another caution is for those concerned about oxalate levels. Juices with spinach, beet greens, beets, and chard have particularly high oxalate levels. Check out this article for more information on oxalates. Check with your healthcare provider for limitations.

carrot celery morning glow juice in a glass jar.

Can I use Juice as Meal Replacements?

If weight loss is your goal (or a little spring cleaning or detoxing), juicing can be used as a meal replacement. Keep in mind that you are not getting other nutrients such as protein if juice is being used as a meal replacement.

I find that juicing gives me great energy, so I don't miss the meal. Sometimes it is also more of a mental thing as eating a meal is often a social activity.

If you are an intermittent faster and are aiming for a longer window of non-eating time in the morning or evening, a fresh juice can help you extend that window.

How Far in Advance Can I Prepare Juice?

How far in advance you can prepare juices depends on your juicer. Most juices are best consumed within 15-20 minutes of being made. See what the manufacturer guide says for your juicer. Drinking within 24 hours is fine if you are juicing ahead for meal prepping, stored in an airtight bottle. For maximum health benefits, drink juice on an empty stomach and wait 20 minutes.

Being able to juice ahead of time with low nutritional loss is one thing I love about my juicer model. I can make juice for 3 days at a time with minimal enzyme and vitamin content loss. For me, that helped justify the investment.

How Should I Store Juice?

Juice is best stored in glass bottles with tight fitting caps. Use either:

It depends on how much you plan to drink. Be sure you fill the bottle up to the very top so there is no air gap. If you are a little short on juice, add filtered water to compensate.

One more tip: Be sure that your refrigerator is cold enough. The FDA lists the temperature as 41°F or below. I recommend keeping your refrigerator between 34°F - 37°F.

ruby root beet juice | afoodcentriclife.com

Are There Ways to Use Leftover Pulp?

I've not yet created recipes for using my pulp but am working on adding that wonderful fiber back into burger patties, meatballs, smoothies, dips, and making vegetable broth. Mostly mine goes into compost.

Check out this page on Pinterest for ideas on pulp recipes, and while you are there, check out my pins and follow me on Pinterest too.

Questions to Ask Yourself When Considering a Juicer

  • How many people will you be juicing for? You, two, or a family?
  • Will you juice every day?
  • How big is your kitchen and work area?
  • Where will you store your juicer?
  • What is your juicer budget?
  • Would you prioritize speed or nutritional value?

Chef's tip: To make juicing easier, set a goal to wash your juicing produce all at once when you get home from the store, dry it and store in the refrigerator in containers. It really helps make juicing faster.

What type of Juicer is Best for Me?

Choosing a juicer is entirely a personal decision. There are many juicers on the market and deciding is not easy, so let me share some insight from my experience. There are two main types of electric juicers: centrifugal juicers and masticating juicers. You will also see twin gear juicers.

No matter the brand you choose, a slow, cold-press, masticating juicer (think of the machine chewing for you) for the best quality juices. They preserve more of the important nutrients and get every bit of beautiful juice from your produce, saving you money in the long run. They run a little slower and are more expensive.

My first juicer was a famous centrifugal juicer brand. Many people loved this popular brand so I bought one, but I was not super happy with it.

Eventually I learned about slow, cold-pressed juicers and switched to this company. Check out their juicer options as you do your own research on brands. Choose what's best for you. One note - they are great for juicing fibrous celery stalks if you want good celery juice.

Read reviews, look at ratings, and be sure the company has good customer service if you have a problem. I almost invested in a different major brand of juicer until I discovered their customer service was terrible. And be sure to check the warranty period.

Another tip, choose a well established juicing brand. There are a lot of cheap competitors on the market these days that don't produce as good of quality of juice or a quality machine.

This is a mid-range juicer which does a great job. For something less of an investment and smaller, try the economical Shine Multi-Batch Juicer. If you're in love with juicing and do daily juice for yourself or juice for a family, look at the Greenstar Elite juicer. It's a fantastic juicer but more of an investment (it's my main juicer). Last time I looked, Amazon did not have the best price so shop around.

And if you have the budget for it, Tribest has a new top of the line juicer, the Greenstar 5 juicer. Need more help? Here's a good pros and cons article on juicers.

Colorful vegetable juices in glasses and bottles on an outdoor table.

How Do I Start Juicing as a Beginner?

First, decide on your juicer. Read the manual well. Start with simple juices with just a few ingredients. When you gain experience and you know what you like vary your juices. Varying ingredients is good so you get a variety of nutrients.

Start with simple, common juicing ingredients such as celery, cucumber, carrots, green apples, lemon (either a half or whole) and a little ginger. Next, branch out into leafy greens, beets, herbs, and more. Try different recipes to see what tastes good and you enjoy.

Chef's tip: While organic produce can cost more, it's the best option for juicing. And be sure to use a good produce wash like the one I've used for years.

Can I Juice With a Blender?

It's not optimal, but if you just can't afford a juicer, it's way to start while saving for a juicer. Using a blender, your juice yields won't be as high. Juicers come in many prices ranges and sizes starting as low as around $100. Pretty economical. So before you think you can't afford one, shop around.

Look around garage sales or on local online sales groups. Some people start juicing but can't stick with it and sell their juicers. Just be sure it works.

To get juice from blender, chop vegetables and fruits small, add to a blender with a little water (just enough to make it work), blend as smooth as possible, then strain with a nut milk bag or other very fine strainer.

Try These Juice Recipes

Wonder if celery juice is hype or healing? Here's some food for thought on celery juice. Beet juice? Carrot juice? Yes please.

📖 Recipe

Glasses of bright green, healthy cucumber, celery vegetables juice.

Simple Basic Green Juice

Sally Cameron
You can make a super healthy green vegetable juice by starting with this simple recipe and adding other ingredients.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Beverage, Juice
Cuisine American
Servings 1
Calories 38 kcal

Equipment

  • preferably an electric juicer

Ingredients
  

  • 2 ribs celery
  • 2 Persian or mini cucumber or half a field or English cucumber
  • ½ lemon
  • ½ inch knob of fresh ginger
  • handful fresh parsley or cilantro

Instructions
 

  • Wash produce well, prepare as outlined in the manufacturers handbook and process the vegetables for juice. Drink within 15-20 minutes for the best nutrition and quality, depending on your juicers capabilities.

Notes

There are many vegetables and low sugar fruits that make delicious healthy juices. Try adding a ½ of a Granny Smith apple, use cilantro instead of parsley (it's a good detoxer), add a large carrot or a small beet. Try some green cabbage. Start experimenting! Lots of options. 

Nutrition

Calories: 38kcalCarbohydrates: 10gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 67mgPotassium: 379mgSugar: 3gVitamin A: 430IUVitamin C: 33mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Best Ricotta Cheese Filling Recipe

by Leave a Comment

Creamy ricotta, spinach, Parmesan, and herbs mix up for a terrific ricotta cheese filling recipe usable in many ways. Stuffed shells? Lasagna? Omelets? Pasta casserole? Stuffed spaghetti squash? Savory crepes? It's so good, and I've listed 10 ideas for using this cheesy goodness. Grab some ricotta and let's get going.

Ricotta cheese spinach filling.

This was inspired by my popular stuffed shells recipe, but this filling recipe is made with spinach (versus kale). The amazing thing is you can use it in so many ways! Read on to find out how.

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Why You'll Like This Recipe

  • Really easy recipe.
  • It can be used in many ways, see below for 10 ideas.
  • Easy ingredients.

Recipe Ingredients

I tested this with both fresh and frozen spinach and found the frozen, chopped easier to use with better results because the fresh had a lot of stems. Frozen is also easy to keep around. I made the first batch in the food processor and it got too fluid. Ricotta cheese filling is best made by hand.

Ricotta filling ingredients
  • Spinach: get the frozen chopped spinach, bagged kind that is IQF (individually quick frozen). Don't get the little square blocks.
  • Ricotta: whole milk ricotta cheese is the rich and creamy best choice, but low fat will work. I buy the organic brands and think it's a better product, if it's available.
  • Onion: for the flavorful aromatic quality and moisture.
  • Garlic: for flavor! Fresh is best.
  • Oil: extra virgin olive oil.
  • Parmesan cheese: get the good stuff, Parmigiano-Reggiano. Find store-grated in the cheese department or get a small block and grate it yourself.
  • Herbs: fresh basil leaves (or fresh parsley), and dried Italian seasoning blend.
  • Eggs: as a binder.
  • Seasoning: Salt, ground black pepper and red pepper (optional).

See recipe card for quantities.

Substitutions and Variations

  • If eggs are a problem, here are two options to replace eggs: flax egg or arrowroot starch.
  • To make a flax egg, add 1 tablespoon of ground flaxseed to 3 tablespoons of water and stir. Allow it to stand for a few minutes until is looks sort of like a beaten egg. Mix into the ricotta.
  • Another option is mixing 2 tablespoons of arrowroot starch or cornstarch with 3 tablespoons of water and stirring until smooth. For more ideas on egg substitutes read this post.

Recipe Instructions

You can make ricotta filling a day ahead of a making a bigger recipe like stuffed shells or homemade lasagna.

Chopped spinach on cutting board.
Step 1: Cook frozen spinach according to package directions. Drain through a fine mesh strainer and press out as much moisture as possible with the back of a large spoon. Next, place spinach on layers of paper towels and press out any additional moisture until spinach is almost dry.

After the spinach is dry, chop it to refine the texture, then add to medium mixing bowl.

Cooking onions in cast iron pan.
Step 2: Cook onion in olive oil, add garlic and dried Italian seasoning and cook another minute.
Mixing filling in glass bowl.
Step 3: Add ricotta to the spinach, stir together, add the rest of the ingredients: cooked onion, eggs, Parmesan, basil, salt, ground black pepper, and red pepper. It is ready to use or refrigerate.
Finished ricotta filling in glass bowl.

Chef's Tip: If your filling is not as thick as you were expecting, place all of it into a fine mesh strainer over a large bowl and allow any extra liquid to drain. You can cover and refrigerate it for a few hours or overnight. Also allow it to strain through cheese cloth until it is to your desired consistency.

Spaghetti squash with ricotta filling.

Serving Suggestions

10 Ways to Use Ricotta Cheese Filling

  • Stuff jumbo pasta shells or manicotti, cover with 30-minute pasta tomato sauce and a little more Parmesan or Romano cheese then bake. Another sauce you can use is this meat sauce, my bison bolognese recipe for a rich and hearty winter dish.
  • Fill an omelet (it's delicious!).
  • Make a baked pasta casserole, tossing the ricotta filling with cooked penne or fusilli and cooked ground beef or turkey, topping with some grated mozzarella cheese and baking.
  • Use it as a ricotta filling for lasagna topped with marinara sauce.
  • Fill savory crepes (for gluten-free, try buckwheat or cassava flour crepes).
  • Make lasagna rolls. Cook lasagna noodles, trim a little of the length, put a few tablespoons on one end and roll up. Place in a casserole, top with sauce and cheese and bake.
  • Mix with spaghetti squash threads and stuff back into the squash for baking, covered with aluminum foil (vegetarian and meat options). Make it vegetarian, or add finely chopped sweet Italian sausage or browned ground meat of choice.
  • Ricotta toast. Make garlic toast in the oven with gluten-free bread or baguette slices, top with a few spoonfuls of the ricotta filling, and enjoy along side a big green salad or cut into bite-sized pieces for appetizers. For breakfast, top with poached or fried egg.
  • Make a white pizza spreading the filling over homemade pizza crust, topping with sliced tomatoes, and baking.
  • Make lemon ricotta pasta by adding fresh lemon zest to the filling and tossing it with your favorite hot cooked pasta noodle.

Finished ricotta cheese filling keeps up to 4 days in the refrigerator in an airtight container. This is not something I recommend freezing as the texture changes.

Chef's Tip: If you use this ricotta filling for manicotti or jumbo shells, you can pipe it in with a pastry bag fitted with a large open tip (not a star tip).

Recipe FAQs

How do you thicken ricotta filling?

There are several ways to thicken ricotta filling. One is to place the filling in a fine strainer over a bowl and allow excess liquid to drain off. Another way is to line the strainer with cheesecloth. Yet another way is to add a thickener such as cornstarch or arrowroot starch. Start with 2-3 teaspoons and allow it to stand for 15-20 minutes.

How do you make store bought ricotta taste better?

Ricotta is a mild tasting fresh cheese, so it readily takes on whatever flavors you want to add to it. Add fresh herbs, lemon juice and zest, olive oil, sauteed onions and garlic to make it savory, or honey for a sweetened ricotta spread. Try chopped sun dried tomatoes and olives. There are so many ways to make store bought ricotta more flavorful.

Do I have to add egg to ricotta filling?

No, you can use an egg substitute or for some recipes that may not need to binding capability of egg, skip it. Substitutes that help as a binder include making a flax egg, a little white chia seed, arrowroot starch mixed with water ( 1:1), or a commercial egg replacer product. Some egg substitutes have definitive flavor that may not work in all recipes, such as mashed banana or applesauce.

More Italian Recipe Ideas

Try a few of these recipes when you are in the mood for Italian-inspired recipes and flavors.

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📖 Recipe

Ricotta cheese spinach filling in a bowl on the counter.

Best Ricotta Cheese Filling Recipe with Spinach

Sally Cameron
Creamy ricotta, spinach, Parmesan, and herbs mix up for a terrific ricotta cheese filling recipe usable in many ways. See ideas in the notes below.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Filling, Main Course, pasta
Cuisine American, Italian
Servings 6 to 8 (Yield 4 cups)
Calories 249 kcal

Equipment

  • Fry pan or saute pan
  • Fine sieve or strainer

Ingredients
  

  • 1 pound frozen chopped spinach
  • 1 tablespoon extra virgin olive oil
  • ½ medium onion chopped
  • 2-3 garlic cloves finely chopped
  • ¾ teaspoon dried Italian seasoning
  • 15 ounce tub of ricotta cheese, full fat sub low fat
  • ¼ cup chopped fresh basil leaves
  • ¾ cup grated Parmesan Parmigiano-reggiano
  • 2 large eggs
  • 1 pinch red pepper flakes optional
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions
 

Cook the spinach

  • Cook the spinach according to the directions on the bag. Put a small amount of water in a pot, bring to a boil, add the frozen spinach, add a lid to the pot, and turn to low. Cook 5-7 minutes until totally thawed.
  • Pour the cooked spinach into a fine mesh strainer and press the liquid out with the back of a large spoon over the sink. To get the spinach very dry, place it onto double layers of paper towels, top with more paper towels, and press with your hands. Repeat to get most of the water out. Chop to refine the spinach then place in a medium bowl.

Make the filling

  • Heat a saute pan, fry pan or cast iron skillet over medium heat. When it's hot, add the olive, then add the chopped onion. Cook, stirring until soft, 2-3 minutes. Add the garlic and Italian seasoning, cook 1 minute longer.
  • Add the ricotta to the bowl with the spinach and stir together. Add the onion mixture, Parmesan, basil and eggs, mix until smooth. Add the salt, ground black pepper, and red pepper if using. The filling is ready to use. Filling will keep refrigerated and used within 4 days.

Notes

  • Stuff pasta shells or manicotti and cover with 30-minute pasta sauce, then bake.
  • Fill an omelet (it's delicious!).
  • Make a baked pasta casserole, tossing with cooked penne and cooked ground beef or turkey, topping with more cheese and baking.
  • Use it as a ricotta filling for lasagna.
  • Fill savory crepes (for gluten-free, try buckwheat or cassava flour crepes).
  • Make lasagna rolls.
  • Mix with spaghetti squash threads and stuff back into the squash for baking (vegetarian and meat options).

Nutrition

Serving: 0.75cupCalories: 249kcalCarbohydrates: 8gProtein: 17gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 109mgSodium: 456mgPotassium: 407mgFiber: 3gSugar: 1gVitamin A: 9441IUVitamin C: 5mgCalcium: 374mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Pumpkin Smoothie (Healthy & Easy)

by 8 Comments

Looking for a quick, healthy breakfast that tastes like pumpkin pie? This pumpkin smoothie is thick, creamy, and full of pumpkin spice flavor. Made with canned pumpkin purée and simple, wholesome ingredients, it blends up in minutes and can easily be boosted with protein for a filling start to your day.

A beautiful orange colored creamy pumpkin smoothie in a tall glass with a steel straw.

Fall means pumpkin everything, and this pumpkin smoothie is one of my favorites. And it's a healthy pumpkin smoothie - creamy, spiced, and just sweet enough. Made with canned pumpkin and simple ingredients, it blends up in minutes for a delicious fall breakfast or snack post-workout.

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Why You'll Love This Pumpkin Smoothie

  • Pumpkin pie flavor - Warm spices make it taste like dessert in a glass, but it's good for you.
  • Quick & nutritious - Blend it up in minutes.
  • Healthy & flexible - Dairy-free, gluten-free, and easy to customize with your favorite milk or add-ins.
  • Protein-ready - Boost it with protein powder or Greek yogurt for a filling pumpkin shake.

If you enjoy pumpkin, try making homemade pumpkin seed milk, an excellent source of plant-based protein, healthy fat, and minerals like potassium and magnesium.

Ingredients You'll Need

Ingredients for a pumpkin smoothie on a marble counter.
  1. Milk - I use homemade almond milk, but any favorite brand works. For nut allergies, try oat milk, rice milk, or regular dairy milk. If your smoothie is too thick, add a splash of water.
  2. Pumpkin - Use canned pumpkin purée (100% pumpkin), not pumpkin pie mix. It's easy to keep on hand and blends smoothly.
  3. Flaxseed - Grind whole golden flaxseeds right before blending for the freshest flavor, or use pre-ground. They add healthy fat, protein, and fiber.
  4. Sweetener - Options include pumpkin stevia drops, pure maple syrup, sugar-free maple syrup with monk fruit (my go-to), or honey.
  5. Vanilla - A good quality vanilla extract or paste enhances the pumpkin spice flavor.
  6. Spices - Cinnamon, nutmeg, allspice, ginger, or clove - or simply use pumpkin pie spice for a classic flavor profile.
  7. Protein powder (optional) - Add 1-2 scoops of your favorite to make this a protein pumpkin smoothie. See my post on how to choose a protein powder for tips.

For fun, make your own pumpkin pie spice blend starting with cinnamon and adding ground ginger, ground clove, and nutmeg.

Chef's Tool Tip: Handheld grinders. Small handheld grinders are a handy kitchen tool. Use them for coffee beans, whole spices, nuts and seeds. I use one to grind my flaxseed each day and for whole black peppercorns.

Substitutions and Variations

  • Vary the milks, spices, and sweeteners and customize your healthy pumpkin pie smoothie.
  • Add a little canned coconut milk for added creaminess and healthy fat.
  • For another protein powder option, try this vegan pure pumpkin protein powder. It's really good.
  • Other protein substitutions include plain yogurt or plain Greek yogurt, vanilla yogurt or vanilla Greek yogurt. Greek yogurt has twice the protein (then skip the vanilla extract).
  • For more creaminess, add a little frozen banana.
A small glass bowl of whole golden flaxseed before grinding.

How to Make Pumpkin Smoothie

Golden ground flaxseed in a small hand-held grinder container.
Step 1: Assemble all ingredients, grind flaxseed first if using whole seeds. Whole flax seed will not breakdown in the blender.
Creamy orange pumpkin smoothie in a blender container.
Step 2: Add all ingredients to high-speed blender and blend until smooth.

Add a few ice cubes to smooth out your pumpkin smoothie if desired. If smoothies ever get to thick, add a little filtered water to thin down. Thicker smoothies fill you up longer, digest slower; thinner smoothies digest faster and you are not full as long.

Chef's Tip: Pumpkin Power
Pumpkin isn't just for pie - it's a nutrition powerhouse. The beta-carotene in its bright orange flesh converts to vitamin A, supporting healthy eyes, bones, teeth, and immune function. It's also rich in antioxidants and fiber (4 grams in just ½ cup). A pumpkin smoothie gives you all those benefits in a glass!

Golden orange pumpkin smoothie in a glass with cinnamon sprinkled on top.

Serving Suggestions

Pour into a tall glass and enjoy right away. A pumpkin smoothie makes a quick fall breakfast, a refreshing post-workout refuel, or even a mini version for kids as a healthy after-school snack.

Have leftover pumpkin purée? Transfer it to a glass airtight container and refrigerate for up to a week - perfect for making another round of smoothies.

Pumpkin pie smoothie on the counter with a mini pumpkin and jar of pumpkin puree.

Recipe FAQs

Can I use pumpkin pie filling instead of puree?


It's best to use pure pumpkin purée. Pumpkin pie filling has added sugar and spices, which makes it much sweeter and changes the texture. Pure pumpkin purée gives you control over sweetness and flavor. Check labels - the only ingredient should be pumpkin.

What spices should I add to a pumpkin smoothie?

Classic fall spices like cinnamon, nutmeg, ginger, and clove are perfect. You can also use pumpkin pie spice (a blend of all of these) for convenience.

Can I make pumpkin smoothies ahead of time?

Yes, but they're best fresh. Store in an airtight jar in the fridge for up to 24 hours. If it thickens, stir in a little water or re-blend with ice before drinking.

What sweeteners work best in a pumpkin smoothie?

Maple syrup, honey, or dates add natural sweetness. For low-sugar or keto options, try monk fruit syrup, liquid stevia (plain or pumpkin spice), or sugar-free maple syrup. Each one slightly changes the flavor, but maple pairs especially well with pumpkin.

Is a pumpkin smoothie healthy?

Yes. Pumpkin is low in calories, high in fiber, and rich in beta-carotene (vitamin A). When blended with milk or yogurt and optional protein powder, it makes a healthy, filling smoothie.

More Pumpkin Recipes

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📖 Recipe

Healthy Pumpkin Smoothie Recipe

Sally Cameron
Smooth and creamy with warm spices, a little vanilla, and of course, pumpkin. This smoothie tastes like liquid pumpkin pie. Puree it all in a blender and you have a nutritious smoothie for a healthy fall breakfast.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Beverage, Breakfast
Cuisine American
Servings 1
Calories 241 kcal

Equipment

Ingredients
  

  • 10 ounces almond milk 1 ¼ cups
  • ⅓ cup canned pumpkin puree
  • 1-2 tablespoons flaxseed, ground
  • 1 tablespoon maple syrup or monk fruit maple syrup or liquid pumpkin stevia drops
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon or blend of warm spices cinnamon, nutmeg, allspice, clove, ginger
  • 1-2 scoops protein powder of choice 20-25 grams

Instructions
 

  • Place all ingredients in blender and puree until smooth and creamy. If it gets too thick add a little water.

Notes

  • Dessert for breakfast? Why not. The pumpkin spice stevia drops are made by SweetLeaf, or use regular maple syrup. This keto maple syrup is terrific and what I now use to reduce sugar. It tastes terrific so why not reduce the sugar.
  • Instead of individual spices you can use pumpkin spice blend. If it gets too thick, add water and blend.
  • The protein levels in this smoothie will vary depending on what you use and how much. 
  • If you want it even creamier and richer with some healthy fat, add 2 tablespoons of canned coconut milk. 

Nutrition

Calories: 241kcalCarbohydrates: 15gProtein: 29gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 420mgPotassium: 330mgFiber: 6gSugar: 6gVitamin A: 12796IUVitamin C: 4mgCalcium: 498mgIron: 4mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Pumpkin Mousse (Easy No-Bake Dessert)

by Leave a Comment

Skip the crust, keep the flavor. This easy pumpkin mousse is light, fluffy, and full of warm pumpkin spice - like pumpkin pie in a glass. With no baking required, it's the perfect make-ahead dessert for Thanksgiving or any fall gathering.

A glass of creamy pumpkin mousse with a spoon and cinnamon.

I've made this creamy pumpkin mousse many times for family, friends, and even catering clients - it's always a hit. The best part? You can make it a day ahead, so dessert is done and off your holiday checklist early. Using canned pumpkin purée keeps it simple without sacrificing flavor, and the texture is divine.

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Why You'll Love Pumpkin Mousse

  • Perfect for fall & Thanksgiving - all the pumpkin pie flavor without the crust.
  • Light & airy texture - creamy, fluffy, and refreshing after a big meal.
  • No-bake pumpkin mouse - quick to prepare, no oven needed, easy to chill ahead.
  • Lighter than pie - fewer carbs, simple ingredients, same cozy flavor.
  • Make it ahead - Make it a day ahead to save time.

Love pumpkin? Toasted pumpkin seeds are easy to make in minutes and a great add to salads and soups for garnish. They are addictive!

Ingredients You'll Need

The light, fluffy pumpkin mousse makes a refreshing alternative to pumpkin pie. And unlike many recipes, there's no cream cheese or boxed pudding mix here - just simple, from-scratch ingredients for pure flavor.

Ingredients for pumpkin mousse in glass bowls.
  • Gelatin: Get the unflavored type.
  • Eggs: You only need the egg yolks. Save the egg whites for other recipes.
  • Sweetener: Sugar or monk fruit for low carb and special diets.
  • Pumpkin: Read the label and buy plain pumpkin puree, not pumpkin pie filling.
  • Spices: Cinnamon, ginger, nutmeg, and ground clove.
  • Cream: Heavy cream or heavy whipping cream: they are the same. Say no to that tub of fake food whipped topping! Homemade whipped cream is the best.
  • Vanilla: Get good vanilla extract or vanilla paste.

Please see the recipe card for measurements.

Chef's Tip: Dairy-Free Pumpkin Mousse
When I first created this recipe, good non-dairy whipping options didn't exist. Now there are several! Coconut cream and plant-based heavy cream alternatives can both work, as long as they whip up stiff like dairy cream. The texture might be a little different, but you'll still get that light, fluffy mousse and wonderful flavor.

Substitutions and Variations

  • Spices - Swap individual spices for a pre-made pumpkin pie spice blend.
  • Gelatin - Use silver gelatin leaves (170 bloom strength) in place of powdered gelatin.
  • Sweeteners - Replace sugar with monk fruit, stevia drops, or sugar-free maple syrup for a low-carb pumpkin mousse. Maple syrup or honey add natural sweetness.
  • Fun garnishes - Sprinkle crushed gingersnaps or graham crackers on top, or layer them in the bottom of your serving glasses before adding the mousse.

If you prefer a crust, try this gluten-free pumpkin tart. It has a press-in cookie-type crust versus a roll out pastry crust. It's wonderful and easy to make.

Chef's Tip: Setting Up a Double Boiler
Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof glass or stainless-steel bowl on top, making sure it fits snugly but doesn't touch the water. This gentle, indirect heat is perfect for cooking egg yolks (or melting chocolate) without scrambling or scorching.

How to Make Pumpkin Mousse

Softening gelatin with water in a stainless steel bowl.
Step 1: Soften the powdered gelatin in cold water (called blooming) to make it usable. See recipe card for using leaf gelatin.
Adding egg yolks and sugar to a bowl with gelatin.
Step 2: Add egg yolks and sugar.
Stainless steel bowl with yellow egg yolks and a whisk.
Step 3: Whisk yolks and sugar until smooth (it's sticky and heavy).
Cooking egg yolks with sugar to 165°F on stovetop.
Step 4: Cook by whisking on the stovetop over a double boiler (note below) until it reaches 165°F. About 5 minutes.
Cooling cooked egg yolks with a hand mixer in motion.
Step 5: Cool the cooked mixture with an electric mixer; hand mixer or standing mixer, about 3 minutes.
Beating canned pumpkin into the cooked egg yolks and sugar.
Step 6: Beat in the pumpkin, spices and vanilla until smooth. Refrigerate until cold, about 1 hour.
Whipping heavy cream in the bowl of a mixer.
Step 7: Whip the cream on high speed until stiff peaks form.
Beating together whipped cream and pumpkin mixture.
Step 8: Add whipped heavy cream and chilled pumpkin mixture together. The pumpkin mousse is ready.

Chef's Tip - Sweeten and Stiffen Your Whipped Cream:
If your whipping cream isn't holding peaks as firmly as you'd like, try this trick before folding in the pumpkin base. Add a tablespoon or two of sifted powdered sugar to stiffen, sweeten and stabilize the whipping cream. It works great. For a lower sugar option use powdered allulose. This also makes the mousse sturdy enough to pipe for a prettier presentation.

Creamy orange pumpkin mousse in a disposable piping bag with star tip.

If you like pumpkin, try this creamy polenta with pumpkin. It might sound like a crazy combination but it is terrific. Top with poached eggs for breakfast or browned sausage for dinner. Leftovers re-heat beautifully.

How to Pipe Pumpkin Mousse

  1. Fit an 18" piping bag with a large plain or star tip.
  2. Stand the bag in a tall container (like a blender container or vase) for support.
  3. Fold the top of the bag down a few inches to make a collar. Spoon the pumpkin mousse into the bag.
  4. Twist the top closed and secure with a rubber band. Refrigerate until ready to serve.
  5. When serving, snip off the tip of the bag to expose the piping tip. Hold the bag with your dominant hand (I twist with my right), apply gentle pressure, and pipe the mousse into glasses or bowls.

Chef's Tip: Piping makes serving cleaner, faster, and so much prettier than spooning mousse into glasses. I squeeze with my right hand and guide the bag with my left (I'm right-handed).

Looking into a dessert glass of pumpkin mousse.

Serving Suggestions

Serve pumpkin mousse in a variety of ways.

  • In glasses - Pipe or spoon the mousse into stemmed glasses for a more elegant look, or use simple tumblers for a casual presentation.
  • In pastry shells - Fill cream puffs or mini pastry shells with pumpkin mousse for a fun bite-size dessert.
  • Make-ahead ease - Use a piping bag to portion the mousse ahead of time. Cover and chill until serving for a stress-free dessert.

Optional Garnishes

  • Whipped cream - A classic finishing touch.
  • Warm spices - Sprinkle with cinnamon or nutmeg for extra pumpkin pie flavor.
  • Cookie crunch - Crushed amaretti, gingersnaps, or graham crackers add texture.
  • Sweet drizzle - A ribbon of maple syrup (regular or sugar-free) makes it decadent.
  • White chocolate - Finely grated or zested white chocolate adds a pretty, elegant finish (like in the photos).
  • Parfait-style - If you want to get fancier, make it into a pumpkin mousse trifle by layering into glasses with the crushed cookies.

If you like a parfait, here is a yogurt and berry breakfast parfait good year round.

Chef's Tip: Piping Mousse (and More)
Disposable piping bags make storing and serving soft fillings a breeze. I recommend an 18" bag fitted with a large star tip (#823-#869). These are bigger than the ones you usually find in stores, but easy to order online or from a restaurant/pastry supply. I use them for mousse, the best deviled eggs, and even fancy mashed potatoes. Once you try it, you'll never go back to spooning.

A tray of 6 pumpkin mousse desserts ready to serve.

Recipe FAQs

Is pumpkin mousse the same as pumpkin pie?

Not quite. Pumpkin mousse has the same cozy flavor but a lighter, airy texture and no crust. Pumpkin pie is baked and more dense, while mousse is a no-bake dessert that's refreshing after a big meal.

Can I make pumpkin mousse ahead of time?

Yes! In fact, it's better when chilled. Make it a day ahead and store in an airtight container or a disposable piping bag fitted with a large tip. Refrigerate until serving, then pipe or spoon into glasses.

What spices are best in pumpkin mousse?

Classic fall spices like cinnamon, nutmeg, ginger, and clove work beautifully. You can also add cardamom or star anise for depth, or simply use pumpkin pie spice blend for convenience.

More Delicious Pumpkin Recipes

Looking for more pumpkin recipes? Try some of these delicious ideas.

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If you make this 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 glass of creamy pumpkin mousse dusted with cinnamon with a gold spoon.

Pumpkin Mousse Dessert Recipe

Sally Cameron
Creamy, rich and light-textured, make this pumpkin mousse a day ahead and have dessert ready to go. Serve in small dishes or glasses. Spoon it or pipe it for a pretty effect. Make this with powdered monk fruit blend for a sugar-free, low-carb dessert. See notes below recipe.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 6
Calories 334 kcal

Equipment

Ingredients
  

  • 1 ½ teaspoons unflavored gelatin or 2 silver leaf gelatin 170 bloom leaves
  • 1 ½ tablespoons cold water
  • 3 large egg yolks
  • ¾ cup granulated sugar or powdered monk fruit, or half and half.
  • 1 15 ounce can pumpkin puree not pumpkin pie filling
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground clove
  • 1 ½-2 teaspoons vanilla extract
  • 1 ½ cups heavy whipping cream very cold, well chilled

Optional Garnishes

  • a little extra whipped cream
  • a sprinkle of cinnamon or nutmeg
  • crushed amaretti or ginger cookies
  • a cinnamon stick
  • shaved or zested white chocolate

Instructions
 

Cook Pumpkin Base

  • For powdered gelatin, sprinkle over 1 ½ tablespoons cold water in a medium bowl to soften for 1 minute. For leaf gelatin, cut leaves into small pieces and soak in 2 tablespoons cold for 5 minutes.
  • Into the bowl, whisk in egg yolks and sugar until smooth. Set the bowl over a saucepan of simmering water (water bath). Cook egg mixture, whisking constantly, until a digital kitchen thermometer reads 165°F, about 5 minutes. Tilt bowl to facilitate easier measuring of the temperature.

Cool Pumpkin Base

  • Remove the bowl from pan and with a hand electric mixer (or standing mixer), beat egg mixture until cool and thickened, about 3 minutes. Mixture will be sticky. Beat in pumpkin, spices, and vanilla. Beat in the canned pumpkin until smooth. Cover pumpkin base and chill in the refrigerator until thickened and cool, about 1 hour.
    Note: you can do this step the day ahead. The base will firm up, so whisk it by hand to loosen it up, then add to whipped cream.

Whip Cream, Finish Mousse

  • In a large stainless steel bowl with clean beaters, beat cold cream until it holds stiff peaks. To finish mousse, gently fold into pumpkin mixture by hand or quickly beat it in with the mixer.

To Serve

  • To serve mousse right away, spoon or pipe into stemmed glasses , glass ramekins, or small jars.
    Make the pumpkin mousse several hours ahead—or up to one day in advance. Spoon into serving glasses, cover each with plastic film, and chill until set and firm, about 3 hours. The mousse will thicken as it chills. Before serving, remove the plastic and garnish as desired.

Optional Piping Directions

  • Transfer mousse to a large disposable pastry bag fitted with a large star tip (see below) and pipe into stemmed glasses. Alternatively spoon into glasses or small bowls.

Notes

For the spices, you can use pumpkin spice blends if preferred.
What's a large star piping tip? It's in the 823 to about 865 sizes, look at this one for reference.
Monk Fruit Tips:
Using granular monk fruit keeps this low-carb and almost zero sugar. If you use natural granulated sugar, each serving has 27 grams of sugar (27 carbs). If you go half and half, it's about 13 grams of sugar/carbs per serving.
If you use all monk fruit blend it is only 2 ½ carbs per serving and tases the same. Use the powdered monk fruit blend to make it more "pipe-able" as the powdered version gives it body. The granular monk fruit comes out a bit softer. 
Chef’s Tip — Sturdier Whipped Cream:
Lightly sweeten the cream before folding it in. A spoon or two of powdered allulose (or powdered sugar) both sweetens and helps it hold peaks—great if you want a mousse firm enough to pipe.

Nutrition

Calories: 334kcalCarbohydrates: 27gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 159mgSodium: 23mgPotassium: 71mgFiber: 0.2gSugar: 27gVitamin A: 1024IUVitamin C: 0.4mgCalcium: 54mgIron: 0.4mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Easy Watermelon Basil Salad with Feta Cheese

by 1 Comment

Refreshing watermelon basil salad with feta cheese is the perfect summer salad. With the sweetness of the watermelon, tangy salty feta cheese, crisp cucumber, and fragrant basil the flavor combination is summer magic. Make it in minutes and serve chilled on a hot day tossed with a honey-lime vinaigrette at serving. This is the recipe that turned me from a watermelon liker to a watermelon lover. Give it a try.

Colorful watermelon salad with feta, shallots, basil, and cucumber.

With extra cut watermelon in the fridge, plus cucumber and basil in my garden, and cheese in the fridge, this watermelon salad recipe came together in minutes. If the combo sounds strange, it really works with sweet, tart, salty, tangy flavors. It's got it all. I think you'll enjoy this version of a watermelon feta basil salad recipe.

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Why You'll Like This Recipe

  • A perfect summer side dish.
  • The best part, no cooking!
  • Uses peak summer seasonal produce.
  • Super easy recipe, made in minutes.

For another easy, refreshing summer salad with simple ingredients, make this cucumber and mint salad.

Recipe Ingredients

Ingredients for a refreshing watermelon salad.
  • Watermelon: Get a mini ripe watermelon or store-cut watermelon. Seedless watermelon works best. If you get a bigger watermelon and have extra, make this Mexican watermelon juice. Delicious!
  • Cucumber: I prefer the small Persian cucumbers for their crisp texture and sweet taste but an English cucumber works too.
  • Aromatics: Either shallot or crisp red onion, and add some green onion if you like.
  • Cheese: Use either Greek feta cheese or goat cheese, crumbles or cubes.
  • Fresh Herbs: Fresh basil is my choice for this salad, for flavor and the beautiful green ribbons, but mint is terrific as is cilantro.
  • Lime juice: Gives the tart lime vinaigrette a little sweetness for balance.
  • Oil: Choose extra virgin olive oil, or for fun, use a lime olive oil or basil olive oil.
  • Honey: Just a little sweet to balance the tart lime juice, or try this no-sugar honey.

For measurements please see the recipe card. For help on how to cut watermelon, read this post and see the step-by-step photos. You'll also find information on how to choose a good watermelon.

Substitutions and Variations

  • Add diced avocado for it's buttery flavor and texture.
  • For a different vinaigrette dressing, use balsamic vinegar instead of the lime juice, or lemon juice.
  • Drizzle with a balsamic reduction (aka balsamic glaze) and just squeeze on some lime.
  • Another terrific addition is brined black kalamata olives, either whole or sliced.
  • Add raw pine nuts for more crunch and a buttery tase.

To make a homemade balsamic glaze, see this recipe for balsamic reduction.

Recipe Instructions

If you have a container of pre-cut watermelon pieces, spread them out on a cutting board and cut the pieces into smaller pieces if the chunks are large. Something bite-sized is better. If you have a whole watermelon, start here.

Whisking golden colored vinaigrette in a glass measuring cup.
Step 1: Whisk vinaigrette together in a small bowl; taste and adjustment with more salt or honey.
Cutting watermelon slices into cubes.
Step 2: Cut watermelon into bite-sized cubes with a sharp knife.
Cucumbers on a black cutting board cut in different ways.
Step 3: Chop cucumber into desired shape and size.
How to cut feta cheese into cubes for salad.
Step 4: Cut feta into small cubes.
Bright green basil leaves on a black cutting board.
Step 5: Roll basil leaves into a cylinder and slice crosswise into ribbons.
Red watermelon cubes in a glass bowl.
Step 6: Add watermelon cubes to a bowl.
Watermelon salad ready to serve with cucumber, feta, basil, shallots.
Step 7: Add melon, cucumber, and shallot to a bowl. Scatter the feta cheese over the top and mix gently. Add basil leaves and serving dressing on the side.

Recipe Tips

Here are a few tips for making this watermelon basil salad.

  • If making ahead to save time, do your prep work and keep the ingredients separated, covered, and refrigerated. Assemble when ready to serve. For example, prep in the morning and toss to serve for dinner.
  • When prepping ahead, drain the watermelon before combining if needed. It might get juicy as it stands.
  • Serve dressing on the side, so any extra un-dressed salad is still good a day or two longer.

Serving Suggestions

Watermelon basil salad is a great summer side dish for just about anything such as grilled meats and grilled chicken, rotisserie chicken, burgers and summer bbq, and grilled vegetables. Fresh basil leaves or fresh mint leaves make lovely garnish.

Try the salad without the dressing and add if you wish. It's so good by itself, we don't usually use the dressing.

Chef's Tip on red onions: If you're using red onions in the recipe, a good trick to tame their pungency is to thinly slice them them soak them in cold water for 10-15 minutes, then drain, dry and use in your salad. Works great. If you have a strong shallot, do the same.

Recipe FAQs

What cheese goes well with watermelon?

A mild, salty Greek feta is a classic paring with sweet watermelon. The sweet and salty flavors really compliment each other. A mild goat cheese works equally as well. Add the cheese either cubed or crumbled to chunks of watermelon, add herbs, lime juice, maybe a little onion and you have a delightful watermelon salad.

How do you cut a watermelon salad?

For the freshest watermelon salad, start with a whole watermelon. Mini watermelons are easier to handle. Start by cutting a small piece off of one end, then stand the watermelon flat on the end for stability. Slice in half top to bottom with a big chef's knife or watermelon knife. From there, cut slices, trim off the rind, and cut a grid pattern in bite-sized pieces.

Can you eat watermelon and cheese?

Absolutely! Watermelon and cheese are a terrific combination because of the sweet and salty flavors, plus crisp and creamy textures (depending on the cheese). Feta cheese is popular and goat cheese can be used as well. Use this combination to make a watermelon feta salad, or serve cheese alongside slices of watermelon on a platter, scattered with fresh chopped herbs such a basil or mint.

More Refreshing Summer Recipes

Beat the heat and still love what you eat!

⭐️Did you Make This Recipe?

If you make this 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

Watermelon salad ready to serve with cucumber, feta, basil, shallots.

Easy Watermelon Basil Salad with Feta Cheese

Sally Cameron
A refreshing summer salad with the sweetness of watermelon, tangy salty feta cheese, crisp cucumber, and fragrant basil. The flavor combination is summer magic, and easy to make.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 to 6
Calories 361 kcal

Equipment

Ingredients
  

Vinaigrette

  • ¼ cup extra virign olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon mild honey or no-sugar honey optional
  • ⅛ teaspoon sea salt

Watermelon salad

  • 4-5 cups watermelon cubes half a mini watermelon
  • 2-3 small Persian cucumbers or half an English cucumber
  • 4 ounces feta or goat cheese cut into cubes or crumbled
  • 1 large shallot thinly sliced crosswise into rings or ¼ of a red onion, sliced thin
  • 5-6 large fresh basil leaves

Instructions
 

Make vinaigrette (makes extra)

  • Whisk all ingredients together in a small bowl or glass measuring cup until smooth. You can also add ingredients to a jar, cap tightly, and shake well. Taste the vinaigrette and adjust seasoning with more salt or honey.

Watermelon salad

  • Cube watermelon into bite-sized pieces, about ¾". Depending on the type and size of cucumbers, if using small Persian cucumber, slice in half lengthwise then cut crosswise into half circles. If they are really small, just cut crosswise into small circles.
    For an English or larger cucumber, quarter the cucumber lengthwise, trim out seedy center, then chop into large or small pieces.
    Roll basil leaves together into a cylinder then chop thinly crosswise into ribbons.
    For the cheese, either cube or crumble the feta, or crumble the goat cheese. Serve vinaigrette on the side, or if preferred, toss with 2 tablespoons to start, then serve rest on the side.

Notes

Fun substitutions and variations:
  • Swap fresh herbs, mint is terrific, or try cilantro, or blend them.
  • For a different vinaigrette dressing, use balsamic vinegar instead of the lime juice.
  • Drizzle with a balsamic reduction (aka balsamic glaze) and just squeeze on some lime.
  • Another terrific addition is brined black kalamata olives, either whole or sliced.
  • Add raw pine nuts for more crunch and a buttery tase.
  • For a no-sugar option on honey, try this no-sugar honey, it's terrific.
  •  

Nutrition

Calories: 361kcalCarbohydrates: 48gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 333mgPotassium: 672mgFiber: 2gSugar: 38gVitamin A: 3246IUVitamin C: 49mgCalcium: 45mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!