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How to Cut Watermelon Tutorial (3 ways)

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Fresh watermelon is the perfect hot summer day summer refresher since they are more than 90% water. The challenge is they are heavy, round, and awkward to cut, unless you know how. Let me show you how to cut watermelon step-by-step for watermelon cubes, triangle-shaped slices, and watermelon sticks while summer watermelon is still plentiful.

A bowl of red watermelon cubes and a platter of slices.

The best way to cut a watermelon requires a big sharp chef's knife to get through the hard rind and a large sturdy cutting board. A couple of tips make it easy and it's good knife skills practice. Don't let it daunt you. Try these 3 different ways at cutting watermelon and become a pro.

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Why You'll Like This Tutorial

  • Buy a whole watermelon and cut it whenever you want to enjoy it.
  • Learn the best way on how to cut watermelon into watermelon cubes of any size for snacking, adding to a salad, triangle wedges for a fruit platter, or into watermelon sticks.
  • Cutting your own watermelon is freshest and you get exactly what you want.

If you love watermelon, try this watermelon appetizer with goat cheese for a refreshing summer bite.

Recipe Ingredients

It's not a recipe, but an easy method. I prefer the mini seedless watermelons. They are usually in the 5-6 pound range. You can use the same method for cutting up whole watermelon of any size or even half watermelons cut by the market's produce department.

If you need help on how to pick a good watermelon, find tips towards the end of the post.

Recipe Instructions

How to cut watermelon. Start by placing a damp kitchen towel under your cutting board to prevent it from slipping and give it stability. Use a chef's knife or a long serrated slicer like this knife, or some people get an inexpensive watermelon knife.

A mini seedless watermelon on a cutting board.
Step 1: Slice a thin piece off one end of the watermelon.
Red seedless watermelon cut on half on a black cutting board.
Step 2: Stand the watermelon on the flat surface for stability and cut it in half from top to bottom into two equal halves. Now decide whether you want watermelon cubes, slices, or sticks.

How to Cut a Watermelon Into Cubes

Big slices of red watermelon on a black cutting board with knife.
Step 1: Cut long, 1-inch slices top to bottom from a half.
Cutting watermelon slices into cubes.
Step 2: Trim the rind from the slices, then cut watermelon into a grid pattern for .

Cutting Watermelon Slices or Wedges

Showing how to cut watermelon slices from a quarter melon.
Step 1: Cut the watermelon halves in half again (into quarters) lengthwise, then slice crosswise into triangles or wedges.

How to Cut Watermelon Sticks

Cutting a watermelon half crosswise into 1-inch slices.
Step 1: Cut watermelon in half, lay the on the flat side and cut i-inch wide slices.
Cutting watermelon sticks from half a watermelon.
Step 2: Turn the sliced half and cut each slice into sticks. See note below.
Red watermelon sticks on a black cutting board.
Step 3: Cut watermelon sticks in the entire half.
A white bowl of red watermelon sticks ready to serve.
Step 4: Invert into a serving bowl. The rind serves as handles.

Chef's note on cutting watermelon sticks. After cutting the half melon into 1-inch slices, turn the melon and cut the other direction. If it starts to fall apart, lay pieces flat and cut watermelon individually into sticks. That makes it easy. Reassemble if desired.

Serving Suggestions

  • Cut watermelon wedges or triangles for a party platter or fruit salads.
  • Use a melon baller to cut round watermelon balls for delicious fresh fruit kabobs (photo below). Toss extra melon into the blender for melon water.
  • Make a watermelon salad with feta and herbs. It's a refreshing and healthy combination.
  • Add to a watermelon to a tossed green salad.
  • Use a large cookie cutter for a prettier look on platters or salads.
  • Add frozen watermelon cubes to smoothies.
  • Puree in the blender, add lime juice, and you have Mexican watermelon water.
  • Make watermelon cucumber juice.
  • Perfect for a summer backyard barbecue and kid-friendly.
  • Freeze cubes (or extra watermelon) and blend for a watermelon slushie.

For reference, watermelons are about 70% flesh and 30% rind. A 5 pound mini watermelon serves approximately 8 people. Find great information on watermelons from this website.

Fruit kabobs with watermelon, cantaloupe, and honeydew melons.

How to Pick a Good Watermelon

What's the best method to choose a ripe juicy watermelon? Try these tips.

  • Shape: choose a firm watermelon with a regular, symmetrical shape, not misshapen or narrow at one end.
  • Choose one free of bruises, dents, or cuts. Minor scratches are normal.
  • Field ground spot: Overall rind color is not a very good indicator. Look for a creamy yellow to orange "field spot". This is where the melon sat on the ground as it grew soaking up the sun. Creamy yellow to orange means it grew longer and should be more ripe and sweet. Avoid melons that have no spot or where it's white or pale green. They are probably not as ripe or sweet and don't ripen more after harvesting.
  • Watermelon rind should be dull.
  • A watermelon should be heavy for its size, meaning it's juicy; they are mostly water. Pick up a few to compare and choose the heaviest one.
  • Tap or thump: If you are used to thumping as one of the indicators of a good watermelon, it should have a deep, hollow sound sound.

My favorite watermelons are seedless mini watermelons. They are easier to handle because of the small size. The rinds are usually thinner too, so easier to cut than a large watermelon.

How to Store Watermelon

Eat watermelon soon as possible for best flavor.

  • Wash watermelon with produce wash as soon as you get it home, then store in the refrigerator. Whole watermelon lasts about 2 weeks in the refrigerator uncut.
  • If you are enjoying watermelon within a day or two, it's fine on the kitchen counter at room temperature. Beyond that, refrigerate until you're ready to cut.
  • Refrigerate watermelon after cutting. It lasts 3-4 days in an airtight container. Wrap the cut side of larger pieces (like quarters or halves) in plastic wrap.
  • If you buy cut watermelon at the market, be sure it is fresh cut. Look for a date sticker or ask a produce person.

Recipe FAQs

Does watermelon have a low glycemic load?

If you are concerned about watermelon being high in sugar, consider this. If you look at the glycemic index (GI) of watermelon, it's listed high with a 76-80 score, meaning high sugar (1-100 scale). If you look at the glycemic load (GL) which is a 1-10 scale, it's only listed as 5.

Glycemic load gives you a more accurate picture of a food's (in this case the GL of watermelon) real-life impact on your blood sugar. Watermelon can be a sweet as well as nutritious part of your summer diet.

What is the easiest way to cut up a watermelon?

First slice a thin piece off of one end of the watermelon. This gives you stability for the rest of your cutting. Stand the watermelon on the flat end, then slice in half top to bottom. Now you have halves to slice into wedges, cubes, or sticks. A mini watermelon is easier to handle and cut the the full size ones.

How long can you keep sliced watermelon in the fridge?

Cut watermelon keeps 3-4 days well wrapped with plastic film if it's in halves or quarters. For wedges and cubes, store in an airtight container.

Can you eat watermelon seeds?

Yes, you can eat watermelon seeds. They are safe to eat and really nutritious. Black watermelon seeds are mature seeds. Plant them they will grow. The white seeds in seedless watermelons are immature seeds or pips. You can even roast the black seeds and snack on them, like you do with pumpkin seeds.

Are seedless watermelons natural?

Yes, seedless watermelons are natural. They are grown by cross-breeding kinds of watermelons and not by genetic modification. Seedless watermelons are non-GMO. And if you buy organic, it can't be bio-engineered.

More Summer Recipes Ideas

Try these summer recipes while seasonal produce is abundant.

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Let me know if this helped you 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.

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A white platter of watermelon slices and a bowl of cubes.

How to Cut Watermelon

Sally Cameron
How to Cut Watermelon (3 ways)
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 85 kcal

Equipment

Ingredients
  

  • 5 pound seedless watermelon heavy for it's size or any size watermelon

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Instructions
 

For watermelon wedges, triangles, or slices

  • First trim one end of the watermelon.
    Stand the watermelon on the flat end and cut in half top to bottom.
    Lay the halves flat on the cutting board and cut in half lengthwise for quarters.
    Cut wedges crosswise on the quarters.

For watermelon cubes

  • First trim one end of the watermelon.
    Stand the watermelon on the flat end and cut in half top to bottom.
    Cut the halves into 1-inch wide slices. Lay slices flat and trim off the rind. Then cut the flesh into a grid pattern and cubes of desired size. The tighter the grid, the smaller the pieces.

For watermelon sticks

  • Cut the watermelon in half across the center. Lay the half flat, flesh side down on the cutting board. Cut a 1-inch grid across the watermelon, then turn and cut the same grid the opposite direction. To serve, place the half flat on a platter or invert into a serving bowl. The green rind is the handle.

Notes

  • Wash watermelon with produce wash as soon as you get it home, then store in the refrigerator. Whole watermelon lasts about 2 weeks in the refrigerator uncut.
  • If you are enjoying watermelon within a day or two, it's fine on the kitchen counter at room temperature. Beyond that, refrigerate until you're ready to cut.
  • Refrigerate watermelon after cutting. It lasts 3-4 days in an airtight container. Wrap the cut side of larger pieces (like quarters or halves) in plastic wrap.
  • If you buy cut watermelon at the market, be sure it is fresh cut. Look for a date sticker or ask a produce person.

Nutrition

Calories: 85kcalCarbohydrates: 21gProtein: 2gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 318mgFiber: 1gSugar: 18gVitamin A: 1613IUVitamin C: 23mgCalcium: 20mgIron: 1mg
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Fig Salad with Goat Cheese and Balsamic Vinaigrette

by 3 Comments

Sweet, juicy figs meet creamy goat cheese and a tangy balsamic vinaigrette in this fresh fig salad that's full of flavor and texture. With their deep purple skin and tender pink centers, ripe figs add a burst of sweetness that feels just right for summer. For even more flavor, brush them with olive oil and give them a quick sear on a hot grill or grill pan to bring out their caramelized edges.

Fig salad with grilled figs, salad greens, goat cheese, and balsamic dressing.

Figs have been cherished since ancient times-not just for their beauty, but for their nutrition. These little pear-shaped gems are naturally rich in fiber, vitamins, and minerals. While figs are wonderful eaten just as they are, a quick turn in a hot grill pan concentrates their sweetness and softens their texture, making them even more luscious and flavorful.

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Why You'll Love This Salad

  • Seasonal treat - A great way to use fresh figs while they're in season.
  • Flavorful twist - Fresh figs are a nice change from the usual fruit in salads.
  • Flexible - Can't find fresh figs? Use dried.
  • Nutrient-rich - Figs are naturally high in fiber, vitamins, and minerals.

For another recipe using figs, try this easy crostini appetizer.

Recipe Ingredients

Fig Salad

  • Figs: The star of the salad, get what look best at the grocery store, and not too soft.
  • Salad greens: Use your favorite soft lettuce such as red lettuce or peppery arugula. A spring blend is nice too.
  • Nuts: Chopped raw walnuts, toast for more flavor.
  • Cheese: A mild creamy goat cheese adds nice texture and flavor.

Honey balsamic vinaigrette

  • Oil: Use a good extra virgin olive oil.
  • Vinegar: For this it must be balsamic! Here's the balsamic vinegar I use.
  • Honey: For just a little sweetness. Make the vinaigrette without it and add if needed. It depends on the balsamic you are using.

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

Chef's tip on buying figs: Figs are fragile things, so plan to use them within a day or two of purchase. I buy them just barely squeezable to the touch, not too soft, with smooth skin, then refrigerate until I plan to use them. Let them warm up before adding to the salad for more flavor than when cold.

Substitutions and Variations

  • Change up the cheese selction and try tangy Greek feta, blue cheese, or Gorgonzola cheese work well.
  • For vegan diners or non-dairy, try a vegan cheese.
A plate of beautiful purple figs with a purple napkin under the plate on wood table.

Recipe Instructions

When ready to make your salad, trim off the figs stem, cut them in half vertically, and brush with a little olive oil. Heat a grill pan over medium high heat and coat the grill pan with a little non-stick spray. Grill the figs, cut side down for 1-2 minutes. Remove them to a plate while you assemble your salad.

For the balsamic vinaigrette, whisk ingredients together in a bowl or make a large batch to use for the wekk in the blend. You can also shake in a jar with a tight lid.

Chef's Tip on figs: Different fig varieties bring their own personality to the plate. Black Mission figs are the most common-deep purple-black skin with rich, jammy sweetness. Brown Turkey figs are milder and less sweet, with a slightly earthier flavor and lighter brown-purple skin. Adriatic figs (often green with pink interiors) are very sweet and delicate, perfect for contrast in salads. Kadota figs are light green to yellow with a less sugary, more subtle flavor. All are delicious-choose what's ripe and available!

Two black mission fresh figs on an old wooden cutting board, salad behind.

Serving Suggestions

  • Add a protein: Top with grilled chicken, seared steak, prosciutto, or even sliced roasted duck for a dinner-worthy salad.
  • Serve alongside: It pairs beautifully with a cheese and charcuterie board, crusty gluten-free bread, or a bowl of creamy soup.
  • Pack it for lunch: Keep dressing separate and toss when ready to eat-add nuts for crunch and staying power.

Recipe FAQs

What type of figs should I use?

Fresh figs are best, such as Black Mission, Brown Turkey, or Kadota. Dried figs can be used if fresh ones aren't available.

What dressing works best for a fig salad?

A balsamic vinaigrette is classic, but honey mustard or a citrus vinaigrette also pair beautifully.

What can I substitute for figs?

If figs aren't available, try fresh pears, fresh or dried apricots, or even dried figs for a similar flavor profile.

Should I grill the figs?

Grilling or roasting figs enhances their sweetness and adds a smoky depth, but it's optional. Use a grill pan or for a crowd on a outdoor grill, use a grill basket. Another option is broiling them cut side up dusted with a little sugar to caramelize them, but watch they don't burn.

Did You Make This Recipe?

If you make this fig 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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fig salad | Afoodcentriclife.com

Fig Salad with Balsamic Vinaigrette

Sally Cameron
Fresh figs have a unique texture and flavor. Brush them with olive oil and briefly grill in a grill pan to being out their luscious qualities. They make a fabulous, healthy addition to a tossed green salad. Add "goodies" as you please and dress lightly with a honey-Balsamic vinaigrette.  
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 284 kcal

Ingredients
  

Salad

  • 6-8 fresh figs
  • olive oil as needed
  • 5 ounces organic baby arugula
  • ¼ cup chopped raw walnuts
  • 4 ounces Blue or Gorgonzola cheese optional

Honey Balsamic Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Balsamic vinegar
  • 2 teaspoons honey
  • 2 pinches sea salt
  • 2 pinches ground black pepper

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Instructions
 

  • Heat a grill pan or grill over medium-high heat until hot. Spray with a little non-stick spray or brush with a tiny bit canola oil. Trim the stems off the figs and cut them in half vertically. Brush the cut surface with a little olive oil. Alternatively, place the oil on a small plate and dip the figs in it. Place the figs cut side down on the hot grill pan. Grill for 1-2 minutes, until grill marks appear and the surface is golden or browned. Remove figs to a clean plate or piece of waxed paper.
  • Make the vinaigrette by whisking the ingredients together in a small bowl. Place salad greens on plates, add the nuts, cranberries and cheese (if using), add your grilled figs, and drizzle with a little of the vinaigrette. Alternatively, place about half of the vinaigrette in a medium bowl, add the greens and toss to coat with your clean hands. You'll use less dressing this way. Then add your "goodies" as desired. Serve and enjoy!

Notes

Different fig varieties bring their own personality to the plate. Black Mission figs are the most common-deep purple-black skin with rich, jammy sweetness. Brown Turkey figs are milder and less sweet, with a slightly earthier flavor and lighter brown-purple skin. Adriatic figs (often green with pink interiors) are very sweet and delicate, perfect for contrast in salads. Kadota figs are light green to yellow with a less sugary, more subtle flavor. All are delicious-choose what's ripe and available!

Nutrition

Calories: 284kcalCarbohydrates: 20gProtein: 9gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 21mgSodium: 601mgPotassium: 422mgFiber: 3gSugar: 15gVitamin A: 1168IUVitamin C: 7mgCalcium: 243mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

How to Make Mexican Watermelon Water

by Leave a Comment

Cool, crisp, and naturally hydrating-this homemade watermelon water is the ultimate summer refreshment. Made in minutes with just a blender, it's a simple, sugar-free drink that tastes like summer in a glass. Perfect for hot days, backyard barbecues, picnics, and poolside sipping, it's a clean, delicious alternative to soda, sweetened iced tea, or sports drinks.

Beautiful bright red watermelon water with mint and lime in a clear glass.

Watermelon water has other names too, like watermelon juice. Since it's hails from Mexican cuisine, it's also called agua de sandia or watermelon agua fresca. Simply a refreshing drink of pureed watermelon with lime juice, water if desired, and optionally a little sweetener. Most of the time it's not needed.

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Why You'll Love Watermelon Water

  • Naturally hydrating and refreshing-a clean, healthy drink for hot days.
  • Quick and easy to make with just a blender-no juicer needed.
  • Perfect for summertime when watermelon is sweet, juicy, and in season.
  • Love WTRMLN WTR or Mela Water? Make your own at home and save money.

If you love summer melons, make these tasty little melon kabobs for snacks or a healthy dessert or these popular watermelon and goat cheese appetizers.

What You'll Need

Red mini watermelon and limes for making watermelon water juice.
  • Watermelon - Choose a ripe, red, seedless watermelon-often sold as a "mini watermelon." Look for tips below on how to pick a good one.
  • Sweetener (optional) - Most of the time, no sweetener is needed-a ripe watermelon is naturally sweet. Taste the juice first. If you'd like a little extra sweetness, try a touch of sugar, granular monk fruit, or a monk fruit-based simple syrup for a natural, no-sugar option.
  • Lime - Fresh lime juice adds brightness and balances the sweetness. Add to taste-start with a little and adjust.
  • Water (optional) - For a lighter drink, add still or sparkling water. Use filtered water if possible for the cleanest taste.

Please see the recipe card for quantities.

Substitutions and Variations

  • No limes? Use lemon juice instead-it turns into a refreshing watermelon lemonade.
  • Make it a cocktail. Add a splash of white tequila, vodka, or white rum for an easy summer sip.
  • Want a slushie? Briefly freeze the watermelon cubes, then blend for a frosty twist.
  • Strain or don't. Strain the blended mixture for a smoother, juice-like texture-or skip it for a rustic, fiber-rich drink.

Chef's Tip: How to buy a good watermelon? 1) The melon should feel heavy for it's size meaning it's juicy watermelon with a high water content 2) Look for a creamy yellow to orange field spot. It's where the melon sat on the ground soaking up the sun. Creamy yellow to orange means it grew longer and should be more ripe and sweet. 3) Choose one free of bruises or scars. Minor scratches are ok, and look for a uniform shape. And what about tapping or thumping? Some swear by thumping or tapping watermelon, but it's not always consistent. If you do thump it, it should have a deep sound (versus hollow) when tapped or thumped. Here's a good article on buying watermelons.

How to Make Watermelon Water

Cutting up a red watermelon into chunks on a black cutting board.
Step 1: Chop the watermelon into chunks
Top down view of bright red watermelon cubes in a blender.
Step 2: Place cubes in the blender.
Pureed watermelon in a blender for making juice.
Step 3: Puree the watermelon.
Watermelon pulp in a stainless steel strainer with a ladle.
Step 4: Strain the watermelon puree (optional).
A glass of bright red watermelon agua fresca with mint and ice.

Serving Suggestions

  • Serve chilled or over ice in a glass.
  • Add lime wedges on the side so guests can adjust the tartness to taste.
  • Garnish with fresh mint or a small wedge of watermelon for a pretty, summery touch (optional, but lovely).

🍧 Bonus Idea: Watermelon Popsicles

Pour the blended watermelon water into popsicle molds and freeze. They're light, hydrating, and perfect for hot summer days!

If you have an electric juicer, try this watermelon cucumber juice recipe.

A glass of beautiful red watermelon agua fresca with a lime slice for garnish on a basket tray.

How to Cut Up a Watermelon

Read this post with helpful photographs on how to cut up a watermelon.

Recipe FAQs

Is watermelon water good for you?

Watermelon water is a refreshing summer drink providing vitamins A, C and B6, the amino acid citrulline, plus natural electrolytes potassium and magnesium, important for muscle and nerve function. Possibly the best benefit of watermelon is a phytonutrient called lycopene. As an antioxidant, lycopene provides heart health bone health, and anti-inflammatory benefits in that beautiful red color and is linked to a reduced risk for cancer and age-related eye disorders.

What is watermelon water?

Watermelon water is basically what are called an aguas frescas or fresh waters in Spanish. It's traditional in Mexican cuisine and made with many fresh fruits. It's super refreshing. With fresh, ripe, seasonal fruit it's not needed. In some areas you'll see them sold by street vendors from carts.

Why is watermelon so hydrating?

Like cucumbers and other melons, watermelons are more than 90% water. Plus the natural minerals and sugar watermelon provides support hydration, perfect for a hot summer day. For more health benefits of watermelon here's a good article. Watermelon water can help with hydration.

Are there any specific brands of watermelon water that are recommended?

When your away from home and can't make it yourself, the brand wtrmln wtr has no additives. When home, homemade beats brands and it is so easy to make! When you make watermelon water at home, there are no artificial flavors, artificial colors, or added sugar often in grocery store watermelon water.

More Terrific Summer Refresher Recipes

To help you beat the summer heat, here are a few ideas for more delicious, refreshing summer recipes. Try the cold gazpacho if you've never made it!

⭐️Did You Make This Recipe?

If you make watermelon water, please add your comment. I enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

A glass of bright red watermelon agua fresca with mint and ice.

How to Make Watermelon Water

Sally Cameron
Watermelon juice mixed with lime and sparkling or still water makes a refreshing way to beat summer heat. Float a few lime slices in it for garnish with some fresh mint. Super hydrating and delicious. No added sugar or sweetening needed.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Beverage, Juices
Cuisine American, Mexican
Servings 6 Yield 48 ounces
Calories 73 kcal

Equipment

Ingredients
  

  • 3 pounds seedless watermelon cubes from a 5 pound mini watermelon
  • ¼-1/2 cup fresh squeezed lime juice 5-6 limes
  • ½-1 cup filtered water still or sparking, optional

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Instructions
 

  • If starting with a whole watermelon versus already chopped cubes, wash watermelon rind well. Slice a little off one end and stand the watermelon on the flat end and cut in half. Lay the halves flat and cut into slices. Remove the rind. Puree in a blender. Strain and discard pulp for a smoother drink or leave it in. Add lime juice. Add still or sparkling water if desired. Garnish with mint and lime slices.

Notes

How to buy a good watermelon:
  • The melon should feel heavy for it's size meaning it's juicy watermelon with a high water content
  • Look for a creamy yellow to orange field spot. It's where the melon sat on the ground soaking up the sun. Creamy yellow to orange means it grew longer and should be more ripe and sweet.
  • Choose one free of bruises or scars. Minor scratches are ok
  • Look for a uniform shape.
  • And what about tapping or thumping? Some swear by the thumping method, but it's not always consistent. If you do thump it, it should have a deep sound (versus hollow).
If you need help on how cut up a watermelon, read this post with helpful photographs.
 

Nutrition

Serving: 8ounceCalories: 73kcalCarbohydrates: 19gProtein: 1gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 278mgFiber: 1gSugar: 14gVitamin A: 1301IUVitamin C: 24mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Fresh Vegetable Spring Rolls with Peanut Sauce

by 2 Comments

Whether you call them vegetable spring rolls or summer rolls, these fresh little vegetable-filled rice paper wraps are perfect for hot summer days. Make them as appetizers, for snacking, or as a side dish to grilled seafood, chicken or meat. It's a fun way to get more fresh vegetables into your diet. Let me show you how, step-by-step.

vegetable spring rolls

These vegetable spring rolls are fresh, cool, and brightly colored from all of the crunchy raw veggies and herbs. Serve them with a creamy delicious peanut butter dipping sauce you'll really enjoy.

Vegetable Spring Rolls Recipe Snapshot

  • They work as a snack, appetizer, or side.
  • The fresh raw veggie filling makes them light and crunchy.
  • They're fun to make.

For another fresh cool summer appetizer, try these colorful summer fruit kabobs made with melon balls.

Ingredients You'll Need

vegetables

Vegetable Spring Rolls

  • Rice paper wrappers: Either brown rice or white rice. Find them on the Asian asile of your market or in an Asian market.
  • Fresh vegetables: Zucchini, carrots, red or yellow bell pepper.
  • Sprouts: Use either sprouts or microgreens.
  • Cabbage: Adds nice color and crunch.
  • Fresh herbs: Use mint, basil, or cilantro
  • Lettuce: Red lettuce or a green leaf lettuce has good color and is soft for rolling.

Dipping Sauce

  • Hoisin sauce: Look for no high fructose corn syrup brand or do as I do and make homemade hoisin sauce.
  • Lime: Fresh lime juice gives the dipping sauce a nice tang and brightness..
  • Soy sauce: Use either tamari (gluten-free soy sauce), or soy sauce. Read labels and be sure to buy low sodium.
  • Ginger: Use either fresh, peeled ginger grated very fine, or the ginger puree in tubes or jars.
  • Peanut butter: Use creamy peanut butter and read the labels for no junk added.
  • Vinegar: Unseasoned rice vinegar or champagne vinegar.
  • Garlic: Use fresh or buy the puree in a tube (in the produce department).

Chef's tip: To achieve very fine ginger for dressing, sauces, and other recipes, use an inexpensive microplane zester or a handy tool like this ginger grater. They work with garlic too.

Substitutions and Variations

  • Many traditional recipes add small shrimp and rice vermicelli (bean thread) noodles. You can add small bites of whatever meat or seafood you like to vary the flavors, or keep them vegan.
  • For protein that's vegan, use tofu.
  • Swap the peanut butter for creamy almond butter, cashew butter.
  • For nut allergies, use creamy sunflower butter or tahini.
  • If available, layer in thin asparagus spears, raw or blanched.

Spring Rolls vs. Summer Rolls

Are these spring rolls or summer rolls? What's the difference? Commonly, even if incorrect, this recipe is actually summer rolls not spring rolls, but they are usually lumped into the same category. Generally speaking, here are a few differences between the two:

  • Spring rolls hail from Chinese cuisine and summer rolls from Vietnamese cuisine.
  • Spring rolls are usually fried (sometimes baked), while summer rolls are fresh and not fried.
  • Spring rolls are wrapped in a thin wheat flour wrapper while summer rolls are wrapped in rice paper (so naturally gluten-free).
  • Spring rolls are generally served hot while summer rolls are served chilled.
  • Fillings vary with spring rolls having cooked fillings with pork, shrimp, cabbage, carrots, and mushrooms, while summer rolls often include shrimp, pork, rice noodles, lettuce, herbs such as mint, cilantro, or basil, and sometimes carrots and cucumbers.
  • Summer rolls are generally considered a healthier option because they are not fried.
  • Wrapper, fillings, and cooking methods used vary depending on the regional culture, though they usually include vegetables.

Chef's tip: Another inexpensive little tool called a julienne peeler gives you perfect long, thin strips of carrot, zucchini, and bell pepper. So easy! Works well with cucumber too, which you could add.

How to Make Vegetable Spring Rolls

If you feel like you are all thumbs rolling your first vegetable spring rolls, don't give up. They are kind of sticky, but you will get the hang of it. If you mess up the first ones, dump out the filling and start over with a new wrapper.  If your wrap tears, wrap it in a second rice paper. They are fun to make and delicious to eat.

Step-by-step photos of how to make spring rolls with rice paper and raw vegetable filing.

Step 1: Dip the wrappers in warm water briefly,  just a few seconds to soften them. Use a wide shallow dish like a pie plate.

Step 2: Place rice paper wrapper on a cutting board. Working quickly, layer herbs and vegetables on the ⅓ closest to you, and start to roll. The wrapper will be sticky. Roll part of the way to the center, then fold sides in like you are rolling a burrito and finish the roll.

To make the dipping sauce, simply whisk all of the ingredients together until smooth in a small bowl.

Another good dipping sauce is hoisin. There are decent store brands available but you can also make homemade hoisin sauce (which is what I do) to control all of the ingredients and insure it's gluten-free.

Colorful vegetable summer rolls with a rainbow of colors in brown rice paper on a light green plate.

Serving Suggestions

After assembling, arrange the rolls in a single layer on a flat platter or rimmed baking sheet and cover with plastic film. Don't stack them as they can stick together, then tear when you try to take them apart.

To serve, slice the spring rolls in half, arrange them on a plate or platter, and serve with the dipping sauce.

Recipe FAQs

Are vegetable spring rolls healthy?

Vegetables spring rolls are healthy because they are filled with raw vegetables and fresh herbs, like cilantro, mint, and basil. Chervil is another nice herb if you can find it.

How do I prevent fresh spring rolls from sticking together?

To prevent spring rolls from sticking together, do not stack them on top of each other. If refrigerating before serving, lay them in a single flat layer on a plate or baking sheet. You can line the plate with a damp paper towel them cover the rolls in plastic film to prevent drying out.

What protein can I add to vegetable spring rolls?

If you want to add protein to vegetables spring rolls, try layering in either small shrimp or larger shrimp sliced in half lengthwise. Tofu is another good option. Also used is small bits of cooked pork or chicken.

Can I make vegetable spring rolls ahead of time?

Spring rolls are best freshly made, but you can make them a few hours ahead of time and refrigerate them in a single layer covered in plastic wrap. Made too far ahead, the rice paper gets kind of chewy and rubbery.

More Veggie-Focused Recipes

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📖 Recipe

rainbow spring rolls

Fresh Vegetable Spring Rolls with Peanut Dipping Sauce

Sally Cameron
Crunchy, colorful and cool, these little bundles of vegetables make a great appetizer or light meal. White rice wrappers are more common at the store, but look for brown rice wrappers as well. This recipe scales easily up or down depending on how you plan to use it. This recipe is planned for appetizer portions. Optional dipping sauce recipe in notes, or try the Asian almond sauce on this site. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine Asian
Servings 6
Calories 160 kcal

Equipment

  • Pie plate sized shallow dish to soak wrappers

Ingredients
  

Vegetable spring rolls

  • 12  brown rice or white rice spring roll wrappers
  • 1 large zucchini
  • 3 large carrots
  • 1 large red or yellow bell pepper
  • 1 package sprouts of choice
  • ½ small red cabbage
  • 1 bunch fresh herbs - mint, basil, or cilantro
  • 1 small head red lettuce washed and dried
  • lime wedges optional

Peanut Dipping Sauce

  • ½ cup Hoisin sauce no HFCS, or homemade
  • 2 tablespoons lime juice 1 large lime
  • 2 tablespoon creamy peanut butter
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons low sodium soy sauce or tamari (gluten-free)
  • 2 teaspoons finely grated fresh ginger sub tube puree or jar
  • 1 garlic clove finely chopped, grated, or zested

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Instructions
 

Peanut Dipping Sauce

  • Add all ingredients to a bowl and whisk or stir until smooth.

Vegetable Spring Rolls

  • Prep vegetables and herbs: Cut zucchini and carrots into long, fine strips with a julienne peeler for the fastest, easiest cutting, then cut the fine strips into pieces about 4″ long. Cut the bell pepper into long, fine strips by hand with a sharp knife. Finely slice the cabbage with a sharp knife, or if you have a mandoline use that.
    Remove the leaves from herb stems. No need to chop them. Tear lettuce leave into small pieces. Place all vegetables on a rimmed baking sheet, large casserole or into small bowls
  • Assemble the spring rolls, fill a large bowl half way with warm water. Working on a cutting board other flat surface, dip one rice wrapper into the water briefly, just a few seconds. The wrapper will be a bit stiff at first and soften as you work. They get a little sticky. Just go with it and you will get the hang of it.
    Place the wrapper on a cutting board or plate. Starting at the end closest to you, lay a few herbs down in ⅓ of the wrapper, then top with a few strips of each vegetable. Don't go all of the way to the edges as you will fold the sides in like a burrito.
    Start rolling the vegetables and wrap snugly until you get about half way, then fold in sides and continue rolling to complete a roll. Place the finished spring roll on a plate. Now make more!
  • To eat, cut the finished spring rolls in half and serve with dipping sauce of choice.

Notes

Substitutions and Variations
  • For protein, add small shrimp, tofu, or cooked pork.
  • Another good add is rice vermicelli (bean thread) noodles.
  • Swap the peanut butter for creamy almond butter, cashew butter.
  • For nut allergies, use creamy sunflower butter or tahini in the dipping sauce. 
  •  
  •  
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Nutrition

Serving: 2rollsCalories: 160kcalCarbohydrates: 33gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 266mgPotassium: 512mgFiber: 4gSugar: 6gVitamin A: 8323IUVitamin C: 86mgCalcium: 75mgIron: 3mg
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Zucchini Gratin with Parmesan Crust

by 9 Comments

Zucchini Gratin is pure summer comfort in under 30 minutes. Thinly sliced zucchini sauté briefly, then baked until bubbly and golden under a Parmesan-breadcrumb crust. It's light without being skimpy-no heavy eggs or cream-and perfect for pairing with grilled meats or enjoying as a warm, veggie-first side any night of the week.

Easy zucchini casserole with a golden cheesy crust in a white oval casserole.

While gardens and markets are overflowing with beautiful summer squash, this zucchini gratin is my favorite way to enjoy it-simple, fresh, and never heavy. Instead of burying the vegetables in cream, mayonnaise, or mounds of cheese, I keep it light so the zucchini flavor shines, finishing with just enough Parmesan and crisp gluten-free breadcrumbs for a satisfying crunch.

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Why You'll Love Zucchini Gratin

  • Great for all of that summer zucchini.
  • Easy and quick recipe.
  • Nice summer side dish.

Here's another easy summer zucchini casserole with tomatoes and herbs.

What You'll Need

A counter full of green zucchini, parsley, garlic cloves, and shallots.
  • Oil: I prefer olive oil but a neutral healthy oil or avocado oil is good too.
  • Zucchini: Green zucchini is what I used the first time but you can mix yellow and green for more color.
  • Shallot: Petite member of the onion family with a lovely flavor, and a classic in French cooking.
  • Garlic: For that marvelous pungent flavor. Fresh is best, but the tube puree is good too (just read the label for additives).
  • Fresh herbs: Fresh parsley and fresh thyme leaves make a terrific combo.
  • Breadcrumbs: Either homemade toasted breadcrumbs or store-bought, and gluten -free if needed.
  • Parmesan: For a nice crisp, crunchy, crust.

Please see the recipe card for measurements.

Substitutions and Variations

  • Swap dried thyme for fresh if fresh is not available. Use ⅓ the amount.
  • Swap Pecorino Romano or Piave for the Parmesan cheese.
    If you eat wheat, panko crumbs are a good substitution for regular toasted breadcrumbs.
  • Substitute chopped onion for the shallot.

For another summery side with zucchini, try this Mexican squash with the nice addition of corn. For a main dish zucchini recipe try this cheesy stuffed zucchini recipe called Zucchini Involtini.

Recipe Instructions

Trim off the ends, then cut zucchini in half lengthwise. Cut the halves into thin half moons about. Cook the zucchini quickly in a hot pan with olive oil for just a few minutes until it is starting to brown a bit at the edges.

Turn the heat down, add shallot and cook a minute or two, then add the garlic and cook for 30 seconds more. Stir in fresh herbs.

Pouring cooked zucchini into a shallow casserole dish for baking.

Pour zucchini into a shallow casserole baking dish that is broiler-safe. The one I use is an 8″x12″ oval baking dish and about 2 quarts. The key is to choose a shallow baking dish, no matter what shape, so everyone gets a good serving of the crunchy topping.

Homemade bread crumbs in container with a label.

Lightly oil the dish so nothing sticks. Pour in the zucchini, top with a combination of gluten-free (or wheat) breadcrumbs and Parmesan. Pop under a hot broiler for a minute or two until golden and enjoy!

The finished baked casserole with Parmesan crumb topping.

Serving Suggestions

Serve alongside of grilled meats in summertime or easy baked chicken breasts. Zucchini casserole is bets enjoyed the day of cooking as it will soften up (but it still taste good).

Looking for more zucchini recipes? Try this terrific zucchini muffins. Light, tender muffins great for breakfast or a snack.

Recipe FAQs

How long does it take to bake a zucchini casserole?

It depends on the ingredients. Some recipes that are heavy with eggs and cheese may take up to 45 minutes in the oven. Rather than baking, this recipe starts with a quick saute and finishes under the broiler for a crispy top crust. Faster and easier.

Can I make a zucchini casserole without eggs?

Yes, here is how you make a zucchini casserole without eggs. Chop zucchini into bite-sized pieces, saute until crisp-tender and add a little chopped shallot, pour into an oiled shallow casserole and top with a parmesan crumb topping, then broil until browned and crisp. No eggs needed! It's lighter, easier zucchini casserole.

What are some variations of zucchini casserole?

Variations on a zucchini casserole include adding different types of cheese, incorporating other vegetables like tomatoes or bell peppers, using different herbs and spices, or adding a protein such as cooked chicken, ground beef, or sausage.

More Summertime Side Dish Recipes

Looking for more super summer side dish recipes? Try these or take a look at this link for more summertime recipe ideas.

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📖 Recipe

Zucchini Casserole with Parmesan Crumb Topping

Easy Zucchini Gratin with Parmesan Crust

Sally Cameron
This quick casserole, also know as a gratin, doesn't smother the zucchini in heavy cheese or cream. It uses shallot, garlic and herbs for fresh, light flavor with an easy, crunchy topping sure to make even non-vegetable lovers take notice. I use a 2 quart shallow 8″ x 12″  oval baking dish but use whatever shape you have. The key is shallow so everyone gets a good serving of the crunchy topping. Be sure your dish is broiler-safe.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 166 kcal

Equipment

  • Shallow, broiler-safe casserole dish 1 - ½ quart size

Ingredients
  

  • 2 tablespoons olive oil divided use
  • 2 pounds zucchini 7-8 small
  • 1 large shallot finely chopped
  • 2 large garlic cloves finely chopped
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon freshly chopped thyme leaves or 1 teaspoon dried
  • ⅓ cup grated Parmesan cheese
  • ¼ cup toasted breadcrumbs gluten-free or whole wheat
  • ¼ teaspoon Sea salt
  • ¼ teaspoon ground black pepper

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Instructions
 

Set up the Broiler

  • Adjust oven rack to the medium level or one level up and pre-heat the broiler. Lightly oil a shallow 2 quart, broiler safe baking dish with a little of the olive oil.

Make topping

  • Combine breadcrumbs and Parmesan along with 1 tablespoon of olive oil in a small bowl and stir together until well blended.

Trim Zucchini

  • Trim ends from zucchini and quarter them lengthwise. Lay the quarters flat and holding your knife level with the cutting board, trim out the seeds, spongy center. If zucchini are small there maybe more be much, if they are large, there will be more.

Cook Zucchini and Shallots

  • Heat the other 1 tablespoon of olive oil in a large 12" saute pan over medium heat. Add zucchini to the pan and cook until it is softened and starting to brown at the edges but do not let it get too soft, stirring and turning frequently, about 5 minutes. Sprinkle in the shallot and cook 1 minute. Add garlic and cook 30 seconds. Stir in herbs.

Bake Casserole

  • Pour zucchini into the oiled or buttered baking dish and spread the crumb topping evenly over top. Broil until casserole has a golden crunchy top. Serve hot.

Notes

  • Swap dried thyme for fresh if fresh is not available. Use ⅓ the amount.
  • Swap Pecorino Romano or Piave for the Parmesan cheese.

Nutrition

Calories: 166kcalCarbohydrates: 16gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 348mgPotassium: 658mgFiber: 4gSugar: 6gVitamin A: 778IUVitamin C: 48mgCalcium: 126mgIron: 2mg
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Sweet Corn Succotash with Bacon

by 4 Comments

The vibrant colors of summer in a bowl of sweet summer corn succotash with bacon. A sure to please delicious side dish for dinner. With fresh ears of corn on the cob, red sweet bell peppers, and edamame you can make it in 30 minutes. In winter, use frozen corn kernels. Skip the bacon for a vegan succotash. There's no sufferin' succotash with this recipe!

A colorful bowl of sweet corn succotash with bacon, yellow, red and green in a white bowl.

Sweet corn succotash has deep history. Originally, 17th century Native Americans shared this mixed vegetable side dish with pilgrims. It was also popular recipe during the great depression for it's readily available and inexpensive ingredients and eventually became a Southern staple.

Generally made with corn, sweet peppers and lima beans, I swap limas for edamame and add fresh herbs and savory salty bacon for my own spin. A little jalapeño is good too.

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Why You'll Like This Recipe

  • The perfect side dish for summer.
  • Pairs with many main dishes.
  • Make it with bacon or without.
  • Use either lima beans or edamame (frozen is fine).

If you like beans, try this quick and easy three bean salad with Dijon vinaigrette and for more to do with bountiful summer corn, try this creamy corn chowder (vegan and dairy-free options).

Recipe Ingredients

Ingredients for sweet summer corn succotash.
  • Corn: Use fresh sweet corn on the cob in summer months or frozen corn kernels in winter.
  • Beans: Either edamame (soybeans) or lima beans for corn succotash. Frozen is fine if fresh is not available and easy to keep on hand. For prepping ease, choose shelled edamame, otherwise buy the pods and shell them yourself. It's a little more work but not bad.
  • Bell pepper: Sweet red bell pepper adds beautiful color and flavor.
  • Jalapeno pepper: For a little flavor boost, adds good color too. If you like things hot, use a hotter pepper, or skip. It's optional.
  • Shallot: A mild sweet member of the onion family, or use red onion.
  • Cooking fat: Use olive oil or avocado oil, or bacon drippings.
  • Garlic: Use fresh garlic cloves for the best flavor.
  • Thyme: Use fresh thyme leaves or ⅓ the amount of dried thyme.
  • Bacon: Adds savory, salty flavor that pairs great with corn succotash (optional).

Please see quantities on the recipe card with detailed instructions.

Substitutions and Variations

A good thing about this sweet corn succotash recipe is it's flexible, and the combination of vegetables can't be beat.

  • If you are heat sensitive, use a mild green pepper such as a green bell pepper or an Anaheim chili pepper.
  • For herb variations, use fresh chopped cilantro at the end, fresh chopped Italian parsley. Fresh basil is nice too or a little chopped fresh oregano.
  • If you are soy-allergic or sensitive, use lima beans or fava beans. Even cooked chopped French green beans work well.
  • Make corn succotash more substantial by adding cooked quinoa, it makes a great lunch.
  • Make this corn succotash, make grilled corn on the cob instead of boiling.

For more recipe ideas try this corn and quinoa salad or this quinoa tabbouleh salad recipe with lots of fresh parsley.

Chef's Tip: Choosing produce. Go organic if possible or look for a non-GMO label. Conventionally grown soybeans and corn are usually genetically engineered (now called bioengineered). Red bell peppers are on the Dirty Dozen list for produce with high levels of pesticides. For corn and soybeans or limas, frozen bags are handy to stock in the freezer if fresh is not available.

Recipe Instructions

Fill a large 5-6 quart pot ¾ full of water, add salt, and bring to a boil.

Cooking yellow corn on the cob in a pot of boiling water.
Step 1: Cook corn in boiling water for 3 minutes. Remove and save water.
Slicing cooked corn kernels off the cob for succotash.
Step 2: Cut cobs in half, stand them on end, cut corn off of the cobs with a sharp knife.
Cooking bright green edamame in boiling water.
Step 3: In same water, cook edamame 4 minutes, drain and run cold water over pods, either shelled or not.
Shelled edamame and spent pods in glass bowls.
Step 4: Shell edamame, discard pods, add to corn.
Cooking shallots and garlic in a saute pan.
Step 5: Cook bacon, drain off most of the fat, cook shallot or onion, garlic. If no bacon, use olive oil.
Sautéing red and green pepper in a saute pan.
Step 6: Add red and green peppers to the pan, cooking until softened.
Colorful corn, red and green peppers and bacon in a saute pan.
Step 7: Add corn, edamame, plus crisply cooked bacon back to the pan; stir to finish.

Chef's Tip: Soy dietary controversy. This corn succotash recipe uses whole soybeans. As with most foods, the whole form is healthy. It's the processed forms of soy that are a big problem health wise. Processed forms like soy protein isolate and textured vegetable protein are best avoided. And be sure it's organic or labeled as non-GMO. Avoid mass market soy "vegetable" oil that is GMO and processed with high heat and chemical solvents. So edamame? It's good and high protein (unless your soy-sensitive).

Closeup of corn succotash with red and green peppers, edamame and bacon.

Serving Suggestions

The perfect summer side dish, serve corn succotash either warm, room temperature, or chilled. Chilled, it kind of a corn salad. It pairs well with many main course options. Try it with:

Corn succotash keep up to 4 days in the refrigerator in an airtight container.

Recipe FAQs

What is the meaning of corn succotash?

Of 17th century origin, succotash is a Narragansett Indian word "msickquatash" meaning boiled corn kernels or broken corn kernels. It's traditionally a mix of shell beans, such as lima beans, and corn.

When should you eat succotash?

Enjoy succotash year round. In summer when corn on the cob is best, and it's also a nice transition dish from summer into fall. Frozen corn kernels and edamame or lima beans make it delicious and enjoyable year round today.

What do you eat succotash with?

Succotash is a versatile side dish. Enjoy it with roast or grilled chicken, seafood, even steaks. It's even good at the Thanksgiving table with roast turkey.

What does the phrase suffering succotash or sufferin' succotash mean?

It's an exclamation of dismay or frustration by famous Disney Looney Toons character, Sylvester the cat.

More Easy Summer Side Dish Recipes

For more easy summer side dishes, try these recipes.

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Closeup of corn succotash with red and green peppers and bacon.

Sweet Corn Succotash with Bacon

Sally Cameron
A modern update to a traditional side dish, my corn succotash uses whole edamame (soybeans) instead of lima beans, but you can use limas if preferred. Use fresh corn on the cob in summer and frozen corn in winter. Crisp bacon and jalapeno pepper is optional.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 to 8
Calories 257 kcal

Equipment

Ingredients
  

  • 4 ears corn on the cob, cleaned sub frozen thawed kernels, 2 cups
  • 4 ounces bacon (optional) chopped into strips crosswise
  • 1 pound frozen edamame in shell sub frozen shelled edamame, 6-8 ounces
  • 1 large red bell pepper chopped small
  • 1 medium jalapeño pepper chopped small (optional)
  • ½ small red onion or 1 large shallot, chopped fine
  • 1 tablespoon olive oil or use bacon fat
  • 2 large garlic cloves finely chopped
  • 1 tablespoon fresh thyme leaves, chopped sub 1 teaspoon dried thyme
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

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Instructions
 

Boil water, cook bacon

  • While a large pot of salted water is coming to a boil, cook the bacon in fry pan until brown and crisp. Strain onto layers of paper towels. Save a little bacon fat to cook veggies or use olive oil.
    Do not wash the pan; use it to cook shallot and garlic.

Cook corn and edamame

  • Lower the corn into boiling water and cook for 3 minutes. Remove corn cobs with tongs and drain on a kitchen towel. When cool enough to handle, cut kernels from cob and place in a medium bowl. Cutting the cobs crosswise in half and standing them on end to slice kernels off makes it easier.
    In same pot with water still boiling, cook frozen edamame for 4 minutes and strain, run cold water over them, and shell. Add to the corn.

Cook veggies and finish succotash

  • Cook the onion in the fry pan until soft, then add garlic and cook 1 minute longer. Add the red and green peppers and thyme and cook until soft, 2-3 minutes, then add the corn and edamame and stir everything together.
    Add any additional herbs if desired and succotash is ready to serve.
    Leftover succotash holds in the refrigerator in an airtight container up to 4 days and is good warmed, room temperature, or cold.

Notes

For frozen corn kernels: cook according to package directions, drain, and place in a medium bowl and continue with the recipe.
If you are heat sensitive, use a mild green pepper such as a green bell pepper or an Anaheim chili pepper
For herb variations, use fresh chopped cilantro at the end, fresh chopped Italian parsley. Fresh basil is nice too or a little chopped fresh oregano.
 
 
 

Nutrition

Calories: 257kcalCarbohydrates: 22gProtein: 13gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 12mgSodium: 238mgPotassium: 619mgFiber: 6gSugar: 7gVitamin A: 1056IUVitamin C: 49mgCalcium: 60mgIron: 3mg
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Classic Homemade Cocktail Sauce

by 2 Comments

Skip the store-bought bottles and make this easy homemade cocktail sauce recipe (aka seafood sauce). It takes 5 minutes! It's fresh, fast, and adjustable to your tastebuds whether you want it mild or with spicy flavor. Pair it up with chilled shrimp for a classic shrimp cocktail, a go-to appetizer for holidays and get-togethers. You'll never buy cocktail sauce or seafood sauce again.

A jar of homemade cocktail sauce with a white spoon surrounded by cooked shrimp and lemons.

This is the best shrimp cocktail sauce and so simple to make. Plus there are many uses beyond serving with America's favorite seafood. The sweetness of the ketchup is offset by tart lemon juice and heat of horseradish and tabasco. Make your own cocktail sauce!

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Why You'll Like This Recipe

  • Simple ingredients.
  • Make it in a minute.
  • You control the ingredients plus fun variations.

For a twist on a classic shrimp cocktail, try these roasted garlic shrimp for a terrific appetizer.

Recipe Ingredients

Ingredients in bowls for homemade cocktail sauce.
  • Ketchup: the base for my homemade cocktail sauce recipe. Read labels for low or no sugar added and skip brands with poor quality ingredients such as high fructose corn syrup (HFCS) and corn syrup. Here's the ketchup I use, available at most markets.
  • Horseradish: adds that classic cocktail sauce kick and a little texture. Add a little or a lot. Read the label and buy a prepared horseradish brand without high fructose corn syrup (HFCS). Look in the refrigerated section of your grocery store. Read labels carefully, its not the same as horseradish sauce.
  • Lemon juice: for a lift of bright flavor. Use real fresh lemon juice optimally for best flavor. The bottled stuff has preservatives and lemon oil in it.
  • Worcestershire sauce: adds savory umami flavor to cocktail sauce and many other recipes like this awesome beef stew. Look for GF or vegan options if needed and no high fructose corn syrup (HFCS).
  • Garlic: preferably a fresh garlic clove, but in a pinch garlic powder will do.
  • Onion powder: optional. Just a little adds depth of flavor, and powder is easy to have on hand.
  • Balsamic vinegar: Not traditional in cocktail sauce but I love the subtle complex flavor it adds.

Please see the recipe card for measurements.

Chef's Tip: Horseradish brands vary in potency, so start with less and add as you go to test the heat, especially if you are heat-sensitive. Build it up for your personal preference. Also, read labels for a clean ingredient brand.

For another terrific homemade sauce you can make mild or hot, try this harissa aioli! Great with shrimp, tacos, as a dip, and much more.

A jar of red cocktail sauce with horseradish in a claer jar on white plate.

Substitutions and Variations

  • Add spices for more a more complex flavor. Try smoked smoked paprika, ancho chili powder, ground clove, ground allspice, and ground chipotle pepper. Clove and allspice are strong, so just a little will do. The chipotle gives this cocktail sauce a kick but also contributes to smoky flavor.
  • Make it a spicy cocktail sauce: Add extra horseradish, your favorite hot sauce, or try ground chipotle pepper, or chipotles in adobo sauce. Both add a smoky flavor.
  • Tamarind: The sweet-sour flavor of tamarind is great added to sauces and marinades. It takes just a little to lift the flavor of this cocktail sauce. It really adds flavor if you like to try new things. Buy a paste or puree. The tart fruity flavor both sharpens and rounds out flavors.
  • Swap chili sauce for the ketchup if you prefer.
  • Swap lime juice for lemon juice or use cider vinegar is out of citrus.

How to Make Cocktail Sauce

One garnish tip, before you juice the lemon, zest it for sprinkling on top for the color if you'd like.

Seafood sauce ingredients in a glass bowl for mixing.
One step: Simply add all ingredients to a bowl and stir until smooth. For smoother sauce, puree in a blender.

Don't you love one step easy recipes? Adjust the taste with additional horseradish for more kick, additional lemon juice for more tang, or more Tabasco for more heat. See the variations section for other add-ins if you want to play with the basic recipe.

Cooked shrimp appetizer in a bowl with lemon slices, cocktail sauce in the center jar.

Serving Suggestions

Homemade cocktail sauce is perfect with pre-cooked shrimp for a classic shrimp cocktail appetizer. To serve shrimp, I squeeze fresh lemon juice all over them and sprinkle with lemon pepper. Serve with:

  • Almost anywhere you would use plain ketchup.
  • With cold shrimp as a dipping sauce for a shrimp cocktail appetizer. 
  • Smear on a burger or hot dog.
  • As a dip with fries and sweet potato fries.
  • As a veggie dip.
  • Garnish homemade deviled eggs.
  • For scrambled eggs and omelets.
  • Serve with steamed artichokes along with melted butter.
  • Cocktail sauce is a natural with crab cakes and crab legs. 
  • For dipping with mozzarella sticks.

Leftover sauce? Tomato-based sauces generally freeze fine so try freezing cocktail sauce in an ice cube tray then thawing cubes as needed overnight in the refrigerator.

If you want to serve a second, different sauce alongside of the cocktail sauce, try this Green Goddess Dip, it's another perfect accompaniment to seafood.

Chef's tip: For really fine fresh garlic that melts into a recipe like cocktail sauce, skip chopping with a knife and use a microplane zester. Works like a charm! Be sure to rinse the zester right after with hot water as garlic is sticky.

Recipe FAQs

Is fresh or prepared horseradish better?

Both prepared horseradish and horseradish root can work. Prepared horseradish is easier to use as it's "prepared" for you, finely chopped or grated and pickled in vinegar. If it's juicy, drain off the vinegar so as not to add too much liquid to your sauce. If you prefer fresh horseradish root, be aware it's much hotter and spicer than prepared. Peel the root and very finely grate. Start with half as much (or less) and build up to your preferred heat level.

How can I make the cocktail sauce spicier or milder?

The best way to customize the spice and heat level of cocktail sauce is to start by making a mild sauce and add heat as you go to get the the level you want. Typically recipes use horseradish and hot sauce.

Fresh horseradish is hotter and spicer than prepared horseradish. Another way to add heat is with a hot sauce such as Tabasco sauce or your favorite hot sauce. Another option is to add chipotle powder or chipotle peppers in adobo sauce for more heat and a smoky flavor.

How far in advance can I make cocktail sauce?

Make homemade cocktail sauce (aka seafood sauce) a day or two ahead to save time and let the flavors blend. Store it in an airtight container for no longer than two weeks. Be sure to label and date the container. It doesn't last as long as the jarred stuff but as it's so easy to make you can make it when needed and it's fresh.

For more fresh and easy sauce and dip recipes, try these and be sure to check out the appetizer recipe page and the sauce recipes page.

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📖 Recipe

A jar of bright red cocktail sauce (seafood sauce) in a glass jar.

Homemade Cocktail Sauce

Sally Cameron
Whip this up in seconds and skip the jarred stuff from the store. It's healthier as you choose what goes into it. If you like it hot, add more horseradish and hot sauce. See recipe notes for more variation ideas.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course condiment
Cuisine American
Servings 8 servings
Calories 24 kcal

Ingredients
  

  • 1 cup ketchup
  • 2 tablespoons prepared horseradish less if heat sensitive
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons lemon juice fresh squeezed
  • 1 teaspoons Balsamic vinegar
  • ½ teaspoon Tabasco sauce more or less for your tastebuds, optional
  • ¼ teaspoon onion powder optional
  • ⅛ teaspoon sea salt
  • 1 large garlic clove finely zested

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Instructions
 

  • Combine all ingredients into a small bowl and whisk together. Taste and adjust seasoning for your preference. See variations below. Cocktail sauce keeps up to 2 weeks in an airtight container in the refrigerator.

Notes

Variations

    • Add spices for more a more complex flavor. Try smoked smoked paprika, ancho chili powder, ground clove, a little cinnamon, ground allspice, and ground chipotle pepper. Clove and allspice are strong, so just a little will do. The chipotle gives this cocktail sauce a kick but also contributes to smoky flavor.
    • Make it spicier: Another way to add heat is with your favorite hot sauce.
    • Tamarind: The sweet-sour flavor of tamarind is great added to sauces and marinades. It takes just a little to lift the flavor of this cocktail sauce. It really adds flavor if you like to try new things. Buy a paste or puree. The tart fruity flavor both sharpens and rounds out flavors.

Nutrition

Serving: 2tablespoonsCalories: 24kcalCarbohydrates: 3gProtein: 0.1gFat: 0.03gSaturated Fat: 0.004gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 87mgPotassium: 31mgFiber: 0.1gSugar: 3gVitamin A: 2IUVitamin C: 2mgCalcium: 6mgIron: 0.1mg
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Easy Caprese Salad Skewers with Basil Vinaigrette

by 2 Comments

Like a Caprese salad on a stick, these Caprese salad skewers are an easy summer appetizer perfect for parties, cookouts, and entertaining. Made with colorful cherry tomatoes, creamy mini mozzarella balls, and fresh basil leaves, they're simple to assemble and always a crowd-pleaser. Finish them with a drizzle of basil vinaigrette, balsamic glaze, or your favorite vinaigrette just before serving.

Colorful caprese appetizer skewers with cherry tomatoes, mozzarella balls, and basil leaves on a tray.

Caprese salad is the inspiration for these easy skewers. The classic Italian salad is made with ripe tomatoes, fresh mozzarella, basil, and good olive oil, often served as a starter or antipasto. These Caprese skewers turn those same simple summer flavors into a colorful, no-cook appetizer that's easy to serve for parties, cookouts, and casual gatherings.

Caprese Salad Skewer Recipe Snapshot

  • Easy no-cook appetizer - Just assemble, chill, and serve.
  • Summer flavor - Cherry tomatoes, mozzarella, fresh basil, and a simple drizzle.
  • Perfect for entertaining - Great for cookouts, holidays, and game days.
  • Make-ahead friendly - Assemble ahead and drizzle just before serving.
  • Easy to customize - Finish with balsamic glaze, basil vinaigrette, pesto vinaigrette, or good olive oil.

Ingredients You'll Need

Caprese Skewers

  • Tomatoes - Choose cherry or small grape tomatoes for their size.
  • Mozzarella - I buy what is called Ciliegine, fresh, mini mozzarella balls.
  • Basil - Use just the leaves, smaller leaves work easier.
  • Dressing - Finish with lemon basil vinaigrette, basil pesto vinaigrette (thinned down pesto), balsamic glaze, or simply good olive oil.

Lemon Basil Vinaigrette

  • Oil - Use good extra virgin olive oil.
  • Acid - Fresh lemon juice gives the vinaigrette bright, clean flavor.
  • Basil - Use fresh basil leaves only, no stems.
  • Garlic - A small clove adds savory depth. Grate it with a microplane so it blends smoothly.
  • Dijon - A little Dijon adds flavor and helps emulsify the vinaigrette.

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

Tools - Use mini bamboo skewers to assemble the skewers, the 5"- 6" size.

Chef's Tips

  • Don't dump out the liquid brine. Store any leftover mozzarella in the container with the brine to keep it fresh.
  • Choose multi-colored tomatoes for more visual appeal.
  • While many recipes skewer the whole tomato, I like to get the cherry size and cut them in half crosswise. They look so nice on the skewers, and they don't explode quite as much in your mouth, so they are easier to eat.

How to Make Caprese Salad Skewers

Assembling caprese skewers with basil, mozzarella, tomatoes, and mini skewers.

Making Caprese skewers is an easy assembly job. Halve the tomatoes, drain the mozzarella balls, wash and dry the basil leaves, and have the skewers ready.

Thread on a tomato half, a folded basil leaf, a mozzarella ball, another basil leaf, and finish with another tomato half. Repeat to make 12 skewers. Place them on a platter to serve, or in a covered container to chill until ready to dress and serve.

Skewers on small serving plates with basil vinaigrette, red and white checked tablecloth.

Serving Suggestions

Arrange the Caprese skewers on a platter and drizzle with lemon basil vinaigrette just before serving. A little balsamic glaze or good balsamic vinegar is delicious too. Use homemade balsamic glaze if you prefer a thicker, sweeter finish.

More Easy Appetizer Recipes

For more inspiration check out the Appetizer Recipe index page.

If You Make These

If you make these Caprese Salad Skewers, please drop me a comment and let me know how you enjoyed them. I love hearing from you and your comments help other readers too. Thanks for supporting my site.

📖 Recipe

Caprese Salad Skewers with Lemon Basil Vinaigrette

Sally Cameron
An easy to make ahead appetizer that is always a hit, with sweet tomatoes, creamy mozzarella and homemade basil pesto vinaigrette. You will need 6″ bamboo skewers or cut longer ones down to size. This recipe scales up easily to feed more friends and family. Start by making homemade pesto. Find the recipe here. This recipe doubles or triples easily for parties!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Italian
Servings 4 to 6
Calories 80 kcal

Equipment

  • 12 Mini bamboo skewers

Ingredients
  

Caprese skewers

  • 12 small cherry tomatoes, halved multi-colored looks great
  • 4 ounces mini mozzarella balls Ciliegine 12 balls
  • 12 5"- 6" bamboo skewers

Lemon Basil Vinaigrette (makes extra)

  • ¾ cup good olive oil
  • ½ cup fresh lemon juice
  • ½ cup basil leaves
  • 1 garlic clove chopped fine or microplaned
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon pepper

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Instructions
 

Assemble the skewers

  • Cut the tomatoes in half crosswise. Build skewers starting with a tomato half, then basil leaf, then a cheese ball, then leaf, the another tomato half. Lay skewers on a platter and drizzle with the vinaigrette and serve.

Make the Vinaigrette

  • Add all vinaigrette ingredients to a blender and blend briefly until smooth as you prefer.

Notes

For reference, I used the Traders Joes Ciliegine balls, which are 3 balls per serving/per ounce. 
Nutrition calculation note - The numbers above are just for the skewers as the dressing you choose to use may vary. Here are the number for the Lemon Basil Vinaigrette per tablespoon = 30 kcals, 0 carbs, 0 protein, 3.4 grams fat, 0 fiber.
 
 

Nutrition

Calories: 80kcalCarbohydrates: 2gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gCholesterol: 10mgSodium: 26mgPotassium: 111mgFiber: 0.4gSugar: 1gVitamin A: 249IUVitamin C: 12mgCalcium: 107mgIron: 0.3mg
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Homemade Dark Chocolate Ice Cream

by 7 Comments

With rich chocolate flavor and creamy texture, this dark chocolate ice cream will knock your socks off. It's always a huge hit. If you eat dairy-free, make it using canned coconut milk instead of dairy milk. It's like a soft serve chocolate ice cream and great right out of the machine. Get out that ice cream maker and let's make homemade chocolate ice cream.

A white paper container of creamy dark chocolate ice cream on a blue counter with a scoop.

Being married to a dark chocolate lover (and ice cream lover) is how this dark chocolate ice cream recipe came to be. But I also wanted one that would work for my dairy-sensitive friends. So here's a dark chocolate ice cream recipe you can make either way: with dairy milk or with canned coconut milk. It's a great swap for heavy cream. It's the best chocolate ice cream for both worlds.

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Why You'll Like This Recipe

  • Chocolate! Need I say more?
  • Cream, dreamy, delicious texture, dairy-free.
  • Deep flavor of dark chocolate or bittersweet chocolate.

If you like making ice cream, try this homemade lemon ice cream. Use Meyer lemons for a real treat.

Recipe Ingredients

  • Dark chocolate: Also called bittersweet chocolate, 70%-72% rating. Skip dark cocoa powder and use bar chocolate. I also use these chocolate "gems" and don't chop.
  • Milk: For dairy-free dark chocolate ice cream use full fat canned coconut milk. If you are sensitive to guar gum be sure to read labels. For regular dark chocolate ice cream (not dairy-free), use half milk and half heavy cream (heavy whipping cream).
  • Eggs: You need just the yolks.
  • Vanilla extract: Real pure vanilla extract for flavor. Here's my favorite vanilla.
  • Sweetening: For no added sugar use liquid chocolate stevia drops, or use sugar.

For measurements please see the recipe card.

Chef's note: Sugar, stevia drops, and monk fruit all effect the freeze-abiity of this dark chocolate ice cream differently. Sugar and common ice cream ingredients like corn syrup do not freeze well so ice cream stays softer when frozen. If you make dark chocolate ice cream with coconut milk, enjoy as soft serve out of the machine or soon after it's done.

Substitutions and Variations

  • If you've never tried a little spice in your dark chocolate ice cream you might be pleasantly surprised how good it is. Spices to try include cinnamon and five spice.
  • Another sweetening option is granular monk fruit if you don't like the flavored stevia's.
  • Add finely chopped walnuts or pecans almost at the end, or a swirl of caramel sauce.

This ice cream is best right out of the maker or after a short time in the freezer. Because this recipe has no added sugar, it freezes hard if left in the freezer too long.

Chef's tip: When you have extra egg whites, make cookies! These chocolate chip meringue forgotten cookies are easy to make and use up those leftover egg whites.

Recipe Instructions

Step 1: Chop the chocolate. Chop chocolate using a long, serrated bread knife. It's easiest with a serrated knife or sharp chef's knife. Chop into small piece so that it melts easily and quickly.

Chopped chocolate in a stainless steel bowl with serrated knife.
A bowl of melted chocolate with a red spatula.

Step 2: Melt chocolate. Set up a double boiler. Add a few inches of water to a large pot (4-5 quart) pot and bring to a simmer, turn down to medium low. Place a stainless steel or glass bowl on top. It should fit a little inside but not touch the water. This provides gentle, even heat for melting chocolate. Add chopped chocolate and stir occasionally with a rubber spatula.

Step 3: Make custard. In a medium pot (a 3 qt saucier works great), heat the milk until steaming. Beat the egg yolks in a medium bowl until smooth, then slowly add a little of the hot milk and whisk quickly. Add slowly so you don't scramble the yolks. When ½ of the milk is added, add the yolk mixture back to the pot and stir until smooth. Cook over medium heat stirring until the custard coats the back of a spoon.

Custard ice cream base chilling in a bowl with a strainer.

Step 4: Strain the ice cream base. Pour the custard mixture through a fine-mesh sieve into the bowl of melted chocolate to catch any yolk bits. You want smooth ice cream. Stir until completed smooth. Add a pinch of sea salt.

Step 5: Chill the base. To chill the ice cream base quickly, place the bowl in a sink full or a larger bowl of ice and cold water (called an ice bath). When it's very cold, place in the refrigerator until very cold.

Rich dark chocolate ice cream just finished in the ice cream machine.

Step 6: Churn ice cream. Add the ice cream mixture to your machine and process according to manufacturer's directions.

For another dairy-free chocolate treat, try this coconut chocolate pudding.

Small white bowls of creamy dark chocolate ice cream with silver spoons.

Serving Suggestions

This dark chocolate ice cream is best served soft-serve style either right out of the ice cream machine or after just a short time in the freezer. How much it hardens depends on if you use sugar or a sugar-alternative.

In late summer when nectarines are in season, try this refreshing nectarine sorbet.

Freezing Dark Chocolate Ice Cream

If you leave dark chocolate ice cream in the freezer too long, especially made with a sugar-alternative, it might get hard. Let it warm up on the counter checking it once in awhile, then break it up with a table knife and stir well.

I've done this intentionally twice to see how it came out. I was able to get the ice cream back to a softer consistency, but it is a lot of work when you just want a bowl of ice cream.

The other thing I did was after it sat out awhile and softened up, I put it back in the ice cream machine and set it to churn and freeze. That smoothed it all out, but again, it's extra work. Just enjoy it soon after it's made.

The Best Ice Cream Container

I store my ice cream one of two ways: in disposable 16-ounce paper containers with lids or in a freezer-safe container like this. And check this out for the very best ice cream scoop.

Chef's note: Well after this published, I found a small container of this still in the freezer. It was rock hard. I let it thaw in the fridge and it softened into an amazing rich pudding like consistency, so we ate it! It was terrific. Can't waste good chocolate, can we?

Recipe FAQs

What ingredients do I need for dark chocolate ice cream?

To make dark chocolate ice cream start with good dark chocolate at 72%. For the rest of the ingredients, dark chocolate ice cream can be made with cream, half and half, whole milk, full fat coconut milk, or a combination. You'll also need a sweetener such as sugar. Some recipes have a custard base with egg yolks and some do not.

How long does it take to churn dark chocolate ice cream?

Churning time depends on your ice cream machine, anywhere from 30-40 minutes to an hour with most machines.

What are some variations of dark chocolate ice cream?

For creative twists on dark chocolate ice cream, try adding a spice such as cinnamon or five spice, finely chopped walnuts or pecans, or a swirl of caramel.

More Chocolate Recipes

If you love chocolate, try these chocolate recipes from breakfast to snacks and dessert.

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If you make this recipe, please 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 paper container of creamy dark chocolate ice cream on a blue counter with a scoop.

Dark Chocolate Ice Cream (dairy-free or dairy)

Sally Cameron
This ultra-rich dark chocolate ice cream is creamy and decadent. Just a small scoop will do. Make it dairy-free or with dairy. Use high quality, 72% or higher bittersweet chocolate.  This recipe is soft serve style and best served right out of the machine or soon after. See notes in post. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill time for base 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 612 kcal

Equipment

  • Ice Cream Maker

Ingredients
  

  • 12 ounces good quality bittersweet chocolate 72%-85%
  • 2 ½ cups full fat canned coconut milk or half whole milk and heavy whipping cream.
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • ⅓ cup sugar or granulated monk fruit or 15-20 drops liquid chocolate stevia
  • a pinch of salt

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Instructions
 

  • Fill a 4-5 quart pan with a about 2 inches of water and bring to a simmer over medium-low heat. Chop chocolate into small pieces. A long serrated bread knife makes it easy.
  • Place the chopped chocolate in a medium stainless steel or glass bowl and place the bowl on top of the pan with the water. The bottom of the bowl should not touch the water. Turn the heat to low and melt the chocolate (so it stays smooth), stirring occasionally.
  • Heat the coconut milk in a 3 quart saucepan to just under a boil. Remove from the heat briefly. If using sugar or monk fruit add now and let it melt into the coconut milk, stirring.
    Whisk the egg yolks in a medium bowl until smooth. When coconut milk is hot, whisk a little of the hot milk into the eggs (called tempering). Add just a little at a time so you don't scramble the yolks. When about half of the milk is added, add the rest at once. Whisk until smooth.
  • Pour the egg and milk mixture back into the pan, place back on the heat, and cook stirring until it thickens and coats the back of a spoon, 5-7 minutes.
  • Pour the hot liquid custard through a fine strainer into the melted chocolate. Discard and yolks bits left in the strainer. If using stevia, add now. Stir until smooth.
  • Set up an ice bath: Fill a sink or a larger bowl half full with ice and cold water. Nestle the bowl into the ice bath to chill the ice cream base stirring to release the heat.
    When the base is below 70° (measure with a digital thermometer), place it in the refrigerator to chill further, about an hour. When the base is very cold, pour into your ice cream maker and process by manufacturer directions. Serve soft, right out of the maker or after a brief sit in the freezer.

Notes

This recipe is best enjoyed soon after making as it gets rock hard in the freezer if its in there too long. If you do leave it in the freezer and it gets rock hard, let it stand for an hour, then break it up with a table knife and stir well. I've done this twice to see how it came out. I was able to get the ice cream back to a softer consistency, but it is a lot of work when you just want a bowl of ice cream.
The other thing I did was after it sat out awhile and softened up, I put it back in the ice cream machine and set it to churn and freeze. That smoothed it all out, but again, it's  extra work. Just enjoy it soon after it's made.
Nutritional Note: If you make dark chocolate ice cream with monk fruit or stevia the sugar numbers are far lower. 

Nutrition

Calories: 612kcalCarbohydrates: 45gProtein: 8gFat: 51gSaturated Fat: 37gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 122mgSodium: 24mgPotassium: 278mgFiber: 8gSugar: 34gVitamin A: 163IUVitamin C: 3mgCalcium: 31mgIron: 2mg
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Grilled Shrimp Salad with Raspberry Vinaigrette

by Leave a Comment

Crisp salad greens and grilled shrimp are a hit combination for this grilled shrimp salad recipe with avocado. For more flavor and interest I added fresh raspberries and heart of palm. It turned out to be the best shrimp salad recipe. You can grill the shrimp ahead, chill and use for lunch the next day, which is how this recipe came to be. No grill? Use a grill pan

Grilled shrimp, heart of palm, raspberries, and avocado in a bowl for a salad.

Recently I ended up with extra grilled shrimp. Not a bad thing to have extra of. When lunch rolled around the next day, I knew I needed to use the shrimp or they would go to waste. 

Into a bowl of crisp arugula greens went the chilled shrimp, some fresh raspberries (because I am a raspberry fanatic), avocado, and some heart of palm. Basically what I had in the fridge to use up. To my delight, I discovered what has become one of our favorites entree salads. The colors and flavors all work together beautifully.

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Grilled Shrimp Salad Recipe Snapshot

  • Shrimp can be grilled ahead of time and chilled.
  • Easy and fast to assemble for a terrific high protein salad.
  • Terrific flavors, and the raspberry vinaigrette works for more than this salad.

Ingredients You'll Need

Grilled shrimp salad

  • Shrimp: Get large shrimp, preferably wild.
  • Avocado: Be sure you get a ripe avocado if making the salad the same day. Press the stem end of the avocado gently and it should give a little and be just soft.
  • Berries: I use fresh raspberries for the salad as frozen and thawed are too wet and generally falling apart (better for smoothies and sauces).
  • Heart of palm: Harvested from the the inner core and growing bud of certain palm trees, buy hearts of palm in cans with brine near where you find artichokes hearts. It tastes a little like artichokes hearts and asparagus and it's delicious in salads.
  • Salad greens: Get your favorite greens of choice such as arugula or red lettuce, or a baby lettuce blend. You can also use very thinly sliced kale and romaine as well.
  • Fresh herbs: Use either fresh cilantro or fresh parsley for color and flavor.

Raspberry Vinaigrette

  • Oil: Use extra virgin olive oil or avocado oil for the best vinaigrette.
  • Vinegar: Use raspberry vinegar. If you're not familiar with fruit flavored vinegars you are in for a treat! It's delicious and an easy way to flavor your vinaigrettes. Find it in many markets and online.

Please see the recipe cards for measurements and things like salt and pepper.

Chef's tip on shrimp: Buy shrimp with the peel on and shell and clean them yourself. It takes just a few minutes. The shrimp will be better as the shell protects the fragile flesh, and they are a little less expensive. I buy the 16-20 size of shrimp for this grilled shrimp salad. That means you will get between 16-20 pieces per pound. Larger or smaller shrimp work as well. For ease or in a time crunch, it's fine to buy them " P&D" or peeled and deveined.

Substitutions and Variations

  • If you can't get good fresh raspberries, use fresh strawberries, blueberries or blackberries.
  • If you can't find raspberry vinegar, try another fruity flavor such as pomegranate, strawberry, or blackberry.
  • If you only have red wine vinegar, make a classic French vinaigrette.

How to Make a Grilled Shrimp Salad

Step 1: Get the grill fired up and be sure the grates are clean. No grill? Use a grill pan or cook them under the broiler.

Ste 2: Peel and devein the shrimp if they need it. Make the raspberry vinaigrette and use part as the shrimp marinade. Shake in a jar or whisk in a bowl. Save the rest to dress the salad.

How to Clean Shrimp

Cleaning raw shrimp

Peel off the shells and legs, then use a paring knife to slice a shallow slit in the curved side. The slit will expose any debris in the digestive tract that needs to be rinsed out with cold water. After rinsing, set the shrimp aside on paper towels to dry.

Marinate and Grill the Shrimp

Make the vinaigrette recipe and use half to marinate the shrimp and the other half to dress the salad. How to cook shrimp for the salad? They grill in just minutes and tell you when they are done because the turn pink. Use a hot grill, grill pan or even under the broiler if you don't have a grill.

What is Hearts of Palm?

Hearts of palm is a vegetable harvested from the inner core of the cabbage or huasai palm tree. The hearts are slender, ivory in color and delicious. Heart of palm is tender and tasty, especially in salads, tasting a little like artichokes. Find it in cans near artichoke hearts in your grocery store. It comes packaged in a liquid. Once opened, store any unused portion in an airtight container in its liquid for up to a week.

Raspberry Vinaigrette Marinade and Dressing

Double the vinaigrette to have enough for both marinating the shrimp and dressing the salad.  I use raspberry vinegar and avocado oil, but you could use olive oil. If you've never used raspberry vinegar, treat yourself to a bottle and enjoy. It's one of the many flavored vinegar's that are a staple in my pantry. Find it in most grocery stores and online. If you can't get raspberry, look for Black Cherry Balsamic. or other fruit flavors.

Grilled Shrimp Avocado and Raspberry Salad|AFoodCentricLife.com

📖 Recipe

Cleaning raw shrimp

Grilled Shrimp Salad with Raspberry Vinaigrette

Sally Cameron
Crisp salad greens, grilled shrimp, sweet raspberries, creamy avocado and tender hearts of palm make for a hit summer salad. You can even grill the shrimp ahead, chill and use for lunch the next day, which is how this recipe came to be. The raspberry vinaigrette doubles as marinade for the shrimp and dressing for the salad.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, lunch, Main Course
Cuisine American
Servings 4
Calories 467 kcal

Ingredients
  

Raspberry Vinaigrette

  • ½ cup avocado oil or olive oil
  • ⅓ cup raspberry vinegar see note below on vinegar
  • 1 pinch sea salt
  • 1 pinch ground black pepper

Grilled Shrimp Salad

  • 1 ¼ pounds large shrimp preferably wild
  • 1 large ripe avocado
  • 1 container fresh raspberries
  • 1 can hearts of palm drained
  • 6-8 ounces dark salad greens of choice
  • 1 ½ tablespoons fresh chopped cilantro or parsley optional

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Instructions
 

Prepare shrimp

  • If shrimp are not already cleaned, peel and devein them, rinse gently under a trickle of cold water and set aside on paper towels to dry.

Make marinade

  • In a small bowl, whisk together the oil and vinegar. Add a pinch of salt and pepper. Reserve ½ a cup of the vinaigrette in a small bowl to use for dressing the salad.

Marinate shrimp

  • Add the cleaned shrimp to the rest of the marinade and toss to coat. Allow them to marinate at room temperature for about 30 minutes. While shrimp are marinating, prepare the grill, grill pan or broiler. Quarter the avocado, slice the hearts of palm crosswise. Place salad greens in four bowls.

Grill shrimp

  • Cook the shrimp, turning once, just until they are pink, about 2 minutes per side. Add the shrimp to the salad bowl along with the berries, avocado quarter, and hearts of palm. Garnish with freshly chopped cilantro or parsley if desired. Drizzle with 2 tablespoons of vinaigrette per person and serve.

Notes

Depending on the natural sweetness of your vinegar you may need to add a little more oil. Taste it and adjust for your preference. If it needs sweetness, add a little honey. The traditional ratio for a vinaigrette is 3:1, oil to vinegar, and adjust from there for your preferred taste. 
For shrimp, I use the 16-20 size. If you can't get them, smaller shrimp work just fine and are more budget friendly. Figure 16 ounces to serve 4 for lunch and 4-6 ounces for a dinner size or for bigger appetites. 

Nutrition

Calories: 467kcalCarbohydrates: 15gProtein: 25gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gTrans Fat: 0.01gCholesterol: 183mgSodium: 162mgPotassium: 754mgFiber: 8gSugar: 4gVitamin A: 593IUVitamin C: 35mgCalcium: 106mgIron: 2mg
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Grilled Hoisin Chicken Skewers

by Leave a Comment

Up your summer grilling game with this flavorful grilled hoisin chicken skewers. Tender, marinated chicken is infused with hoisin-a Chinese-style BBQ sauce-then grilled to perfection for a smoky, caramelized finish. Simply marinate the chicken an hour or overnight, thread onto skewers, and cook until beautifully charred. Brush with extra hoisin sauce for an irresistible glaze. Easy, delicious, and always a crowd-pleaser-because who doesn't love food on a stick?

Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.

Hoisin sauce, often called Chinese barbecue sauce, has a sweet-tart, umami-rich flavor that makes it perfect for marinating, basting, or glazing meats, seafood, and vegetables. In this recipe, I use it to create flavorful grilled hoisin chicken skewers (or kabobs) with delicious results. While a bottled version works well, try my homemade hoisin sauce-it's gluten-free and lets you control the ingredients.

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Why You'll Like This Recipe

  • Grilling chicken makes an easy and welcome summer dinner.
  • Marinate the chicken ahead of time, 1 hour or overnight.
  • Use either bottled hoisin sauce or make homemade (gluten-free).
  • Using hoisin sauce as the marinade and glaze keeps it simple and delivers bold flavor.

Recipe Ingredients

Hoisin chicken skewers

  • Chicken: Boneless, skinless chicken breasts or boneless skinless chicken thighs. Buy by weight, not by the pieces.
  • Hoisin sauce: Homemade hoisin sauce or bottled.
  • Herbs: Use chopped cilantro or chopped parsley for an optional for garnish.
  • Ginger: I use the ginger puree in a jar or tube, fresh (zested fine) is good too.
  • Lime: Extra acidity for the marinade.
  • Garlic: Fresh cloves provide great flavor, but the tube puree works well.
  • Oil: Use toasted sesame or plain sesame oil.

Please see the recipe card for measurements.

Gluten-free hoisin sauce (homemade)

If you want to make my homemade gluten-free hoisin sauce, here is what you need. Find the measurements on this recipe card. It's easy and delicious! Make it in a minute.

  • Soy Sauce - Use low-sodium soy sauce or tamari for a gluten-free.
  • Nut butter - Tahini, cashew butter, or creamy peanut butter.
  • Unsulphured molasses - Provides deep color, warm sweetness, and depth.
  • Toasted Sesame Oil - Enhances the sauce with nutty, aromatic depth.
  • Honey - Adds sweetness; use mild liquid honey or a zero-sugar honey alternative.
  • Tamarind - Brings a sweet-sour tang to the sauce. Optional but recommended. Sometimes called tamarind paste.
  • Vinegar - A touch of acidity and tang to balance the flavors.
  • Spice - I use Chinese five spice. If you are a cinnamon fan, I bet you'll love Five Spice, or substitute cinnamon.
  • Garlic - Essential for savory depth and bold umami flavor.

Equipment

Chef's tip: Spray the skewers! Sometimes getting skewered chicken off the stick is not easy. What I do is spray the skewer with non-stick and it helps the meat slide on and off much easier. My preference is the avocado spray as it handles high heat well.

Substitutions and Variations

  • Out of skewers? If you have a grill basket or a grill mat you can make it work. Just don't skewer the pieces.

Chef's note: Not sure what else to do with Hoisin sauce? I've slathered it on chicken, oven baby back ribs, burgers, shrimp, and seared scallops. Make it thick or thin it with a little water for a glaze. It's a favorite in my kitchen.

Recipe Instructions

Step 1: Add the marinade ingredients to a jar and shake well or puree in the blender.

Step 2: When grilling chicken on skewers, cut the pieces into larger chunks, about 1 ½" across. Small pieces cook too fast resulting in dry chicken.

Add the pieces to a zip top bag and pour marinade over the top. Marinate 1 hour on the kitchen counter (yes this is food safe) or overnight in the refrigerator.

Step 3: Drain the marinade and skewer the chicken pieces evenly. Place on a baking tray line with plastic and take the skewers to the grill.

raw chicken kabobs

Step 4: Heat up the grill, scrub the grates clean with a grill brush. Oil the grill. Brush the skewers with a little fresh hoisin sauce. Grill until golden and done, firm to the touch but not rock hard. Pull a piece off one end and slice it open. It should be barley pink.

You can brush the skewers with more sauce as you turn the kabobs (with a clean pastry brush, not the one that touched raw chicken). Brush them again at the end, and serve more hoisin sauce on the side.

Timing will depend on how hot your grill is. Overall grilling time was 7-8 minutes for my kabobs. The chicken is done when the meat is firm to the touch but still gives a little. Don't over cook them for tender, moist kabobs.

A glass jar with rich brown hoisin sauce and a whisk for mixing.

Grilling Tips

  • Be sure your grill grates are clean or chicken can stick.
  • For skewers, use bamboo. Go for the thicker ones, not the skinny ones. Soak them in water for 20-30 minutes before using. I also spray mine with non-stick before skewering the chicken. Alternatively use metal skewers but they make cook a little faster due to the metal conductivity.
  • For food safety and faster cleanup, cover a rimmed baking sheet with plastic wrap or foil. Place the chicken on the lined sheet to transport to the grill. When the chicken is on the grill, remove the plastic, toss, and you have a clean tray to transport finished chicken back to the kitchen.
  • No grill? Use a well seasoned cast iron grill pan pre-heated to hot.
  • Don't overcook the chicken to maintain tenderness.
  • When you take the skewers off the grill, brush them again with the sauce. That way you will get a good layer of flavor and beautiful color.
Hoisin Chicken Kabobs|AFoodCentricLife.com

Serving Suggestions

Serve hoisin chicken skewers with fresh rice, either brown or white, or quinoa for a no-grain option. It's also good turned into bowls with the chicken, rice, and veggies.

  • Steamed jasmine rice or basmati rice - A classic pairing to soak up the extra sauce.
  • Asian cabbage salad - Shredded cabbage, carrots, and a light, creamy sesame dressing add a crisp contrast.
  • Coconut Rice - Creamy and slightly sweet, pairs beautifully with the savory-sweet hoisin glaze.
  • Stir-Fried Vegetables or grilled vegetables - Broccoli, bell peppers, and snow peas for a colorful, nutrient-packed side.
  • Quick cucumber salad - A refreshing side with rice vinegar or lemon juice.

Recipe FAQs

Can I skip the sesame oil or replace it with another oil?

Instead of sesame oil you can use avocado oil, a neutral, healthy oil or a liquid coconut oil.

How long should I marinate the chicken?

Marinate the chicken 1 hour on the kitchen counter at room temperature, 4-6 hours in the refrigerator covered, or overnight in the refrigerator.

How do I prevent the chicken from sticking to the grill?

To prevent chicken skewers from sticking to the grill, be sure your grill grates are scrubbed clean, then oiled or sprayed. Also, before you put the skewers on the grill, give them a little spray of the oil (I use avocado oil) to make for easy release. One last tip, be sure your grill is hot before you put the skewers on.

Is there a gluten-free option for this recipe?

For gluten-free hoisin chicken skewers, be sure to use GF hoisin, make homemade gluten-free hoisin (recipe on this site), and for anything with soy sauce, be sure to use tamari, which is gluten-free soy sauce. For a no-soy options, use soy-free tamari, which tastes great.

More Grilling Recipes

And for a grilled veggie recipe, try this simple grilled zucchini. It's terrific in summer when zucchini is plentiful. And if your grill has a rotisserie attachment, here is how to rotisserie a whole chicken step by step. I do one every week!

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If you make hoisin chicken skewers, 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

Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.

Hoisin Chicken Skewers

Sally Cameron
Who doesn't love food on a stick? Chicken skewers are glazed with sweet-savory Hoisin, a Chinese-style bbq sauce. Serve with steamed snow or snap peas drizzled with sesame oil and brown or black rice. Add a big green salad to round things out. Purchased Hoisin can be used if preferred. Link at the bottom for homemade recipe.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course Chicken, Dinner, Main Course
Cuisine Asian
Servings 4
Calories 443 kcal

Equipment

  • Bamboo or metal grilling sticks

Ingredients
  

Chicken Skewers

  • 2 pounds boneless skinless chicken breast or boneless skinless chicken thigh
  • ¼ cup homemade or bottled Hoisin sauce divided use
  • 1 tablespoon finely chopped fresh cilantro optional garnish

Marinade

  • ½ cup hoisin sauce
  • 2 tablespoons sesame oil regular or toasted, or avocado oil
  • 1 tablespoon finely grated ginger fresh, jar, or tube
  • 2 large garlic cloves finely chopped
  • 1 lime juiced

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Instructions
 

  • Cut the chicken breasts into large pieces, about 1 ½″ in size. 
    Whisk all of the marinade ingredients together in a medium bowl. Using ½ cup of the marinade, add the chicken pieces and toss to coat well. Cover and refrigerate for 1 hour at room temperature, or 4-6 hours refrigerated, or overnight.
  • 45-60 minutes before dinner, remove the chicken from the refrigerator. Drain off the marinade and discard. Cover a rimmed baking sheet with foil or plastic wrap. Spear the chicken pieces onto the bamboo sticks, placing the chicken pieces snugly together. Lay prepared kabobs on the covered baking sheet.
  • Pre-heat the grill (or grill pan) to hot. For outdoor grilling, scrape the grill grates clean and oil or spray them.
  • Turn the hot grill down to medium. Place the chicken kabobs on the grill and grill the first side of the kabobs until golden and you get good grill marks, about 3-4 minutes. Turn and brush with a little fresh hoisin.
    Grill the other side for another 3 minutes, brush with sauce and turn. Do not over cook the chicken.
    When done it will feel firm to the touch with a little give in the center. Glaze with more sauce upon removing from the grill if desired. Serve with chopped cilantro if desired and extra Hoisin sauce to dip.

Notes

For my hoisin recipe you will need:
  • Soy Sauce - Use low-sodium soy sauce or tamari for a gluten-free option.
  • Nut butter - Tahini, cashew butter, or creamy peanut butter.
  • Molasses - Provides deep color, warm sweetness, and depth. Use unsulphured molasses for the best flavor.
  • Toasted Sesame Oil - Enhances the sauce with nutty, aromatic depth, or plain sesame oil, or avocado oil.
  • Honey - Adds sweetness; use mild liquid honey or a zero-sugar honey alternative.
  • Tamarind - Brings a sweet-sour tang that elevates the sauce. Optional but recommended. Sometimes called tamarind paste.
  • Vinegar - A touch of acidity and tang to balance the flavors.
  • Spice: - I use Chinese five spice. If you are a cinnamon fan, I bet you'll love Five Spice, or substitute cinnamon.
  • Garlic - Essential for savory depth and bold umami flavor.
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For measurements please see the recipe card. 
Nutrition calculation includes all of the marinade, most of which will be discarded. 
 
 

Nutrition

Calories: 443kcalCarbohydrates: 25gProtein: 50gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 147mgSodium: 1099mgPotassium: 931mgFiber: 2gSugar: 14gVitamin A: 86IUVitamin C: 8mgCalcium: 36mgIron: 1mg
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Baked Zucchini Tomato Casserole

by 4 Comments

Baked zucchini tomato casserole is an easy summer side dish made with layers of fresh zucchini, ripe tomatoes, shallots, garlic, thyme, and a crisp Parmesan breadcrumb topping. Inspired by a French vegetable tian, this light casserole pairs well with grilled chicken, steak, fish, or pork and can be made gluten-free with gluten-free breadcrumbs.

tomato zucchini casserole | AFoodCentricLife.com

This recipe is inspired by a French vegetable tian, a simple Provençal dish of layered summer vegetables baked until tender. My version keeps it light and fresh, then adds shallots, garlic, thyme, Parmesan, and a crisp breadcrumb topping for extra flavor and crunch without making it heavy.

Zucchini Tomato Casserole Snapshot

  • A great way to use summer zucchini and tomatoes - Perfect for garden produce and farmers market finds.
  • Easy baked side dish - Simple ingredients and minimal prep.
  • Light, not heavy - No cream sauce, just olive oil, garlic, herbs, and a crisp Parmesan topping.
  • Make-ahead friendly - Assemble ahead and bake when ready.
  • Pairs with almost anything - Great with grilled chicken, steak, pork, fish, or burgers.

Ingredients You'll Need

  • Tomatoes - Use Roma tomatoes because they're meaty and less watery, preventing a soggy zucchini tomato casserole.
  • Zucchini - Choose zucchini close in diameter to the tomatoes for even layering and a prettier baked casserole.
  • Shallots - Add mellow, sweet flavor that's softer than onion.
  • Parmesan cheese - Parmigiano-Reggiano adds savory depth and helps create a golden, crisp topping.
  • Breadcrumbs - Use gluten-free or regular breadcrumbs. They add crunch and structure to the Parmesan topping.
  • Fresh thyme - Adds an earthy, aromatic note that pairs beautifully with tomatoes and zucchini.
  • Garlic - Adds a punch of flavor. Chop it finely or use a microplane zester.
  • Extra virgin olive oil - Adds flavor, helps coat the vegetables, and encourages browning on top.inish the top for browning.

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

Chef's Tip: Homemade breadcrumbs give this zucchini tomato casserole a better, crisper topping than most store-bought crumbs. Use gluten-free or regular bread, pulse into coarse crumbs, and toast lightly before using for the best texture. Here's how to make homemade breadcrumbs.

Substitutions and Variations

  • Herbs - Swap fresh thyme for fresh oregano, or use dried Herbes de Provence for more Provençal flavor.
  • Cheese - Parmesan is classic, but Pecorino Romano adds a saltier bite. For dairy-free, skip the cheese or use your favorite vegan Parmesan-style topping.
  • Add-ins - Add a few thin slices of eggplant or yellow squash to the layers for more summer vegetable flavor.

How to Make Zucchini Tomato Casserole

tomato zucchini casserole | AFoodCentricLife.com

Use either an oval casserole baking dish called a gratin, oval roaster, or a rectangular baking dish. Use a 3-4 quart size. The dish in the photo is approximately 13" long, 10" wide and 2 ½ " deep. For a rectangular casserole, arrange the vegetables in rows rather than an oval.

Slice the tomatoes and zucchini crosswise into about ¼" thick circles. Sauté shallot and garlic in olive oil until soft and place it in the bottom of the casserole, then top with overlapping layers of tomatoes and zucchini.

Pack the slices fairly tight as they shrink during baking. Sprinkle the topping over the top and bake uncovered until golden, about 35-45 minutes. Serve to the happy smiles of your family.

Zucchini and tomato slices layered into an oval baking dish to bake as a casserole, cheese topping.

Serving Suggestions

  • As a side dish - Serve alongside grilled chicken, seared fish, or pork roast for a Provençal-inspired meal.
  • With pasta or grains - Spoon over cooked quinoa, couscous, or polenta for a simple vegetarian main.
  • For brunch - Pair with soft scrambled eggs or a poached egg on top and crusty bread on the side.
A zucchini tomato gratin done baking with a crisp browned top or parmesan and breadcrumbs.

Another idea for summer tomatoes is tomato gazpacho soup. It's cool, refreshing and delicious!

📖 Recipe

tomato zucchini casserole | AFoodCentricLife.com

Zucchini Tomato Casserole

Sally Cameron
Layers of sliced tomatoes and zucchini baked into a casserole with a dairy-free, grain-free, gluten-free cheesy tasting herb topping. If you enjoy dairy, finish the top with grated Parmesan.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Course Side Dish, vegetables
Cuisine American
Servings 4 to 6 servings
Calories 174 kcal

Equipment

  • casserole baking dish

Ingredients
  

  • 6 Roma tomatoes about 1 ¼ pounds
  • 3 zucchini about ¾ - 1 pound
  • ¾ cup sliced shallots 1 large shallot
  • ⅓ cup grated parmesan cheese
  • 3 tablespoons breadcrumbs GF or wheat, as needed
  • 1 ½ tablespoons fresh chopped thyme leaves
  • 3 large garlic cloves finely chopped or zested
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil divided use

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Instructions
 

Prep vegetables

  • Pre-heat an oven to 375° degrees. Slice tomatoes and zucchini crosswise into approximately ¼" slices.

Cook shallot and garlic

  • Add 1 tablespoon of olive oil to a small pan and heat oil over medium low heat. Add the shallot and cook until soft, about 2-3 minutes. Add garlic and cook another 30-60 seconds. Spread the soft shallots and garlic into the bottom of a 3-4 quart oval casserole.

Layer the vegetables

  • Layer the tomato and zucchini slices alternately around the dish, starting at the outside and working in, overlapping tightly. Get as much as you can into the dish. You may not use quite all of the slices. Sprinkle with the salt and pepper.

Create topping

  • Combine the parmesan, breadcrumbs, and herbs (or dairy-free sprinkle) then then scatter evenly over the top of the casserole. Drizzle with the last tablespoon of the olive oil.

Bake casserole

  • Bake casserole until top is golden and crisp, about 35-45 minutes. Timing will depend on your oven. Serve warm.

Notes

Dairy-Free Cheesy Sprinkle (Parmesan Alternative)

  • ½ cup raw, unsalted cashews
  • 3 tablespoons nutritional yeast (Sari or Bragg)
  • ¾ teaspoon granulated garlic (or ½ teaspoon garlic powder)
  • ½ teaspoon fine sea salt (adjust to taste)
Instructions:
  1. Add all ingredients to a food processor or high-speed blender.
  2. Pulse until it forms a fine, crumbly texture like grated Parmesan-don't over-blend or it'll turn into a paste.
  3. Taste and adjust salt or garlic to preference.
  4. Store in an airtight jar in the fridge for up to a month.
 
 

Nutrition

Calories: 174kcalCarbohydrates: 16gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 291mgPotassium: 660mgFiber: 3gSugar: 7gVitamin A: 1266IUVitamin C: 44mgCalcium: 135mgIron: 2mg
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Corn and Potato Chowder

by 1 Comment

Here's a creamy potato corn chowder perfect for summer when sweet corn is at its peak. No fresh corn? No problem-frozen corn works beautifully too. With golden corn kernels, tender potatoes, aromatic vegetables, and herbs, this hearty soup is both comforting and flavorful. It's naturally gluten-free, plus easy to adapt for dairy-free diets.

An orange dutch oven filled with creamy yellow corn chowder on a wooden counter.

Fresh sweet corn makes a delicious chowder and is one of the best ways to celebrate summer's bounty. During peak season, stock up-slice the kernels off the cob and freeze them while prices are low. Then, when winter rolls around, reach for that stash of frozen organic corn to bring a little sunshine back to your bowl.

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Why You'll Love Potato Corn Chowder

  • Creamy and comforting - A cozy soup with a velvety texture that's still light enough for late summer.
  • Seasonal or freezer-friendly - Use fresh summer corn or frozen kernels any time.
  • Dairy-free adaptable - Made with half and half or coconut milk.

Recipe Ingredients

Real chowder by definition includes dairy, bacon and potatoes, so that's what's you'll find in potato corn chowder.

  • Corn - Use fresh corn on the cob when in season, or frozen kernels year-round. I recommend organic corn to avoid bioengineered varieties.
  • Olive Oil - Extra virgin olive oil or avocado oil work well here; both are healthy choices for sautéing.
  • Celery - Adds aromatic base flavor and texture.
  • Carrots - Bring natural sweetness and color to the chowder.
  • Leeks - Milder than onions and perfect for soups; slice thin.
  • Garlic - A small but essential punch of flavor.
  • Potato - Choose golden (Yukon) potatoes for a creamy texture without becoming too starchy.
  • Thyme - Fresh thyme leaves are best, but dried works too.
  • Fennel (optional) - Fennel pollen or ground fennel adds a delicate, slightly sweet complexity.
  • Bay Leaf - Adds depth of flavor while the soup simmers.
  • Broth - Use low-sodium chicken or vegetable broth as the soup base.
  • Milk - Choose half and half for classic creaminess, or canned coconut milk for a dairy-free option (it won't taste coconutty in the final dish).

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

Substitutions and Variations

  • If you love the taste of fennel (we do), try fennel pollen. It's a bit pricey but the flavor is amazing, more potent and floral than regular ground fennel. Some call it the spice of angels. Use it anywhere you would use fennel, in soups, stews, with chicken and pork, or with vegetables.
  • Use grilled corn for the corn chowder.

Chef's tip: Homemade broth really makes soup better, and it's not hard to make. Try my recipe for homemade vegetable broth, homemade chicken bone broth, or a faster Instant Pot chicken broth.

How to Make Corn and Potato Chowder

Step 1: Strip the husks and silk from fresh corn on the cob. Cut the cobs in half across the center. Stand cob halves on the flat end, and with a sharp knife, slice the kernels vertically off the cob. Five cobs should yield about 4 cups of kernels.

Step 2: When you have the kernels ready, start the chowder. Sauté the onion, celery, leek and garlic in a little olive oil. Add the herbs, thyme and fennel, and corn. Add broth, coconut milk and simmer a bit and you are ready for a terrific bowl of corn chowder. It gets thick when made ahead, but is easy to thin with a little extra broth.

Chef's note: Is corn a vegetable, grain or fruit? Depending on how it's eaten it has multiple identities. Read more about it here. Eaten like this, corn is considered a starchy vegetable or whole grain.

creamy corn chowder | AFoodCentricLife.com

Serving Suggestions

Potato corn chowder is hearty enough to stand alone, but it's even better with a simple green salad on the side and a slice of toasty gluten-free garlic bread.

For Garnishes

  • Serve crisp bacon crumbles on the side so people can garnish or not based upon their dietary preferences.
  • Top with a dollop of basil pesto or fresh chopped herbs.
  • Salty Parmesan cheese is good too.
A single bowl of creamy corn chowder with fresh herbs for garnish, with a wood handled spoon.

Leftovers and Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed to loosen the texture. This soup does not freeze well due to the dairy (or coconut milk) and potatoes, which can turn grainy after thawing. It's best enjoyed fresh or within a few days.

Recipe FAQs

What type of potatoes should I use for corn and potato chowder?

Gold potatoes hold up well and don't fall part. They are tender, thin-skinned and less starchy than russets. You can use red potatoes as well for more color and texture.

Can I add other vegetables or proteins?

To add protein, try bits of chopped cooked chicken or cooked ham to make it a heartier and more complete soup.

How can I make the chowder vegetarian or vegan?

To make corn and potato chowder vegetarian or vegan, use vegetable broth and a non-dairy milk. I use canned coconut milk as it's like using heavy cream. Dilute it to your preference to keep the chowder creamy.

More Recipes with Corn

The good thing about corn is you can enjoy it year-round, corn on the cob in summer and frozen cron in the winter. If you have freezer space, buy fresh end of summer corn, slice off the kernels and freeze it yourself.

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If you make this corn and potato chowder, 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

An orange dutch oven with bright yellow corn and potato chowder

Corn and Potato Chowder

Sally Cameron
Golden corn, tender potatoes, vegetables, herbs and spices make a wonderful end-of-summer chowder. Make it dairy-free with canned coconut milk, and it's naturally gluten-free. Make it ahead on the weekend for a busy week ahead. Chowder will hold 4 days in the refrigerator. If you are not vegan and enjoy crisp bacon, it's the perfect garnish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 to 6
Calories 541 kcal

Equipment

  • Large soup pot or dutch oven

Ingredients
  

  • 5 ears corn on the cob or 4-4 ½ cups frozen corn kernels
  • 1 ½ tablespoons olive oil or avocado oil
  • 2 ribs celery ¾ cup, chopped small
  • 2 carrots ¾ cup, chopped small
  • 1 small leek ¾ cup, chopped thin
  • 2 garlic cloves chopped fine
  • 1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried
  • ½ teaspoon fennel pollen or ground fennel optional but delicious
  • 1 bay leafs
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 8 ounces gold potato chopped into small pieces
  • 3 cups vegetable broth or chicken broth
  • 2 cups half and half or 1 15-ounce can coconut milk

Optional Garnish

  • 8 strips bacon, cooked and crumbled about ½ pound

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Instructions
 

  • Husk corn cobs and scrub off the silk. Chop the cobs in half crosswise. Stand each cob on a flat end and with a sharp knife, slice off the kernels. Alternatively when corn is out of season, use frozen corn.
  • Pour olive oil into a medium pot over medium heat. When the oil is warm, add celery, carrots and leek. Turn heat to medium low and cook the vegetables until soft, about 5-7 minutes, stirring occasionally. Add the garlic and cook another minute, then add thyme, fennel, salt and pepper.
  • Add potato, broth and corn kernels and cook stirring occasionally until the potatoes and corn are tender when you bite them. Keep the heat at a low simmer, just barley bubbling so that the potatoes don't disintegrate. When vegetables are tender, add the coconut milk and heat through.
  • Optional garnish - while soup is finishing, fry bacon strips until crisp, drain and crumble to top the soup.

Notes

This chowder gets very thick when refrigerated. You will need a little extra broth to thin it down. Or to feed extra hungry mouths, use more broth and make it more of a soup, which will stretch the quantity of servings.

Nutrition

Calories: 541kcalCarbohydrates: 40gProtein: 18gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 48mgSodium: 737mgPotassium: 986mgFiber: 5gSugar: 10gVitamin A: 5878IUVitamin C: 24mgCalcium: 70mgIron: 3mg
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Healthy Chicken Salad Recipe with Ginger Salad Dressing

by 9 Comments

Crisp cabbage, vibrant bell peppers, crunchy carrots, and zesty radishes come together with tender shredded chicken in this irresistible, healthy chicken salad recipe. Inspired by the flavors of Chinese chicken salad, it's tossed with a creamy ginger salad dressing that's bursting with flavor. Make it ahead, toss it with the tangy dressing before serving, and get ready to enjoy a salad that's as beautiful as it is delicious and good for you.

chinese chicken salad | AFoodCentricLife.com

During a trip to Charleston, South Carolina, we stopped for lunch at the highly recommended Cru Cafe and ordered their standout Chinese chicken salad. It was a delicious twist-lighter than the usual versions (without mayo) and full of fresh flavors. Inspired by that meal, I created my own take with a creamy ginger salad dressing for an irresistible blend of tangy and savory. Here's my spin on that memorable healthy chicken salad.

Why You'll Love This Healthy Chicken Salad

  • Use leftover or rotisserie chicken.
  • Chop the vegetables and cabbage ahead of time for a fast lunch or dinner.
  • The creamy ginger vinaigrette is versatile and delicious.

For another deliicous creamy salad dressing, make this homemade caesar dressing.

Recipe Ingredients

chinese chicken salad | AFoodCentricLife.com

Healthy Chicken Salad

  • Chicken: Use leftover chicken or rotisserie chicken for an easy salad.
  • Cabbage: Choose either Napa cabbage or Chinese cabbage.
  • Carrots: For crunch and color, orange carrots are good.
  • Bell peppers: Red, green, yellow, or orange.
  • Radishes: For their zesty flavor.
  • Onions: Use scallions (green onions) or chives, and a little red onion for color.

For a healthy, creamy chicken salad, try my chicken and and avocado salad recipe.

Chef's tip: To make your own chicken in advance, try these basic roast chicken breasts or these easy poached chicken breasts. Another option is air fryer chicken cutlets and slicing the crosswise into this pieces.

Ginger Salad Dressing

  • Oil: Toasted sesame oil or plain sesame oil. Toasted has more flavor.
  • Vinegar: Unseasoned rice vinegar, white vinegar or champagne vinegar
  • Ginger: For ease, use the ginger puree in a jar or tube. For fresh ginger, zest fine with a microplane zester.
  • Soy sauce: For gluten-free use tamari (wheat-free soy sauce), coconut aminos, or regular soy sauce. Be sure to buy low sodium.
  • Nut butter: Choose either creamy cashew butter, tahini (sesame seed butter), or peanut butter.
  • Honey: For just a little sweetness, use a mild honey or orange blossom honey.
  • Lime: Fresh lime juice, to bring a little acid and tart balance.

If you love the flavor of ginger, make a batch of these easy ginger cookies!

charleston | A FoodCentricLife.com

Substitutions and Variations

  • If ginger is not your favorite flavor, try this Creamy Tahini Salad Dressing or this Lemon vinaigrette, or fresh orange vinaigrette.
  • If you can't find napa cabbage or chinese cabbage, use Romaine lettuce.
  • Add fresh green cilantro leaves.
  • Top with sliced almonds or cashews for more crunch.
  • Add canned and drained mandarin oranges, more like a traditional Chinese chicken salad.
  • Add more veggies such as chopped cucumber, carrots, even raw chopped zucchini.

For another terrific entree-style chicken salad try this Buffalo Chicken Salad.

chinese chicken salad | AFoodCentricLife.com

Recipe Instructions

Step 1: Make the ginger salad dressing by adding all of the ingredients to a blender and blending until creamy, or into a jar with a tight fitting lid and shaking well.

Step 2: Wash cabbage leaves and slice out the white v-shaped core. Next, slice the leaves crosswise into thin ribbons. Chop all of the vegetables. Slice or quarter the radishes.

Step 3: Shred, slice, or chop chicken into bite-sized pieces.

Step 4: Assemble the salad and toss or drizzle with ginger dressing to serve.

We both ordered the Chinese Chicken Salad. It really hit the spot. Light and crunchy with a good dose of veggies, tender chicken, and a ginger vinaigrette. Knowing I would be wanting this at home, I snapped a picture and created my own recipe.

What Else to Do With Cabbage

If you're not familiar with napa cabbage or Chinese cabbage, here are more ways to use these delicious and nutritious green vegetable:

  • Use it in tacos instead of lettuce or standard green cabbage.
  • Upgrade your steakhouse-style iceberg wedge with napa cabbage.
  • Add it to a stir-fry.
  • Make braised cabbage with leeks and bacon.
  • Use it in a Caesar salad in stead of Romaine (which I like to do).
  • Grill it.
  • Add thinly sliced ribbons to chicken soup.

Serving Suggestions

Toss the salads with a little of the ginger vinaigrette and serve more at the table. Salad components are easily prepped ahead and put together when ready to enjoy.

To make this healthy chicken salad recipe ahead of time, prep all of the ingredients and store separately in airtight containers, make the dressing, refrigerate until serving time then assemble and dress. You can prep the ingredients 2 days ahead of time for a quick and healthy salad when you're ready to serve.

Recipe FAQs

What kind of chicken is best for chicken salad?

Use rotisserie chicken, poached chicken breasts, grilled chicken, or roast chicken. Leftover chicken works great, or plan ahead and make extra to save for the salad. Another option, if you have no leftover chicken, use canned chicken, drained.

What vegetables can I add to chicken salad?

It depends on the type of chicken salad you're making. This healthy chicken salad recipe is not the usual creamy chicken salad. It skips the mayo adding colorful bell peppers and radishes to a base of thinly sliced cabbage. To this, try adding diced cucumbers, carrots, even chopped raw zucchini is terrific to up the veggie content.

Did You Make This Recipe?

If you make this healthy chicken salad 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.

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chinese chicken salad | AFoodCentricLife.com

Healthy Chicken Salad Recipe

Sally Cameron
Crunchy napa cabbage, lots of colorful veggies, tender chicken, plus a creamy, light ginger vinaigrette. Inspired by our trip to Charleston, SC and Cafe Cru. This is a great make ahead recipe. Roast chicken, chop your veggies and make the dressing a few days ahead. You will have a nice lunch or dinner ready in about 5 minutes during the week. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American, Chinese
Servings 4 servings
Calories 444 kcal

Ingredients
  

Creamy Ginger Vinaigrette (makes ⅔ cup)

  • ¼ cup sesame oil toasted or plain
  • 3 tablespoons unseasoned rice vinegar, white vinegar or Champagne vinegar
  • 1 ½ tablespoons ginger puree in a jar
  • 1 tablespoon low sodium tamari soy sauce or coconut aminos
  • 1 tablespoon creamy cashew butter or tahini, peanut butter
  • 2 teaspoons honey
  • ½ lime, juiced

Salad

  • 1-2 heads Napa cabbage or Chinese cabbage
  • 2 large carrots scrubbed
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 6-8 radishes
  • 2 scallions or green onions
  • 3-3 ½ cups cooked shredded chicken 1 pound
  • ¼ red onion

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Instructions
 

Make the Dressing (Makes ⅔ cup)

  • For a creamy dressing, place all ingredients in a blender and puree until smooth, about 20 seconds. For a thinner vinaigrette, place all ingredients in a jar and shake well.

Prep the Salad

  • Slice cabbage crosswise into thin ribbons, starting at the top of the leaf. When you get down to mostly white core, discard the rest. Chop carrots and bell peppers into long thin pieces (julienne). For radishes, either slice thinly or quarter. For red onion, slice thin. For scallions, slice thin on the diagonal.

Assemble the Salad

  • You can assemble the salad two ways. One - Add all veggies to a large bowl and toss together, add chicken with 6  tablespoons of dressing and toss again, divide between for plates and serve. Second, you can toss the veggies  with a little dressing and divide between four plates, then add the chicken on top. Serve extra dressing on the side. 

Notes

See notes in post for histamine intolerance tips.

Nutrition

Calories: 444kcalCarbohydrates: 22gProtein: 36gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 92mgSodium: 289mgPotassium: 1188mgFiber: 6gSugar: 11gVitamin A: 8280IUVitamin C: 153mgCalcium: 221mgIron: 3mg
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Strawberry Goat Cheese Salad

by 5 Comments

The perfect spring and summer salad: strawberry goat cheese salad. Cool, crisp greens, sweet strawberries, crunchy pecans, and creamy goat cheese, finished with a sprinkle of Parmesan. Toss in a handful of raspberries for an extra burst of berry flavor. Drizzle with homemade strawberry balsamic vinaigrette for the ultimate blend of sweet, tangy, and savory. It's the best of a leafy green salad and a berry salad combined-make it before summer slips away!

Strawberry goat cheese salad with raspberries,, pecan, and strawberry vinaigrette.

We don't eat out often, but occasionally it's good to get out of the house, relax and leave the cooking to someone else. A local steakhouse serves up great food and dinner always starts with their house strawberry goat cheese salad. It's the inspiration for this recipe. I love this salad, so now I make it at home, and you can too.

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Why You'll Like This Salad

  • Great summer salad for fresh berries.
  • A nicely balanced salad with sweet berries, savory goat cheese, crunchy nuts, and a tangy easy homemade strawberry vinaigrette.
  • Simple ingredients.

Recipe ingredients

Ripe red strawberries on the counter.
Ripe red strawberries on the counter.

Strawberry goat cheese salad

  • Lettuce: My favorite is red lettuce. The leaves are sturdy enough to handle the creamy vinaigrette, and darker leaves means more nutrition, but a baby lettuce blend or butter lettuce is terrific too.
  • Berries: Fresh strawberries and fresh raspberries if you'd like the combination.
  • Cheese: Get a fresh goat cheese (chevre), and crumble it yourself, or buy the crumbled. Finish off the salad with a sprinkle of salty Parmesan (optional).
  • Nuts: Pecans are what I use but walnuts or even pine nuts are good.

Strawberry vinaigrette

  • Oil: Use a good extra virgin olive oil.
  • Vinegar: Balsamic vinegar.
  • Berries: Fresh whole strawberries.
  • Lemon juice: Fresh is best for a lift of flavor.
  • Shallot: Adds another level of flavor to vinaigrettes (optional).

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

Try the candied maple pecans with the strawberry goat cheese salad. They are a terrific addition!

Love strawberries? Try this strawberry panna cotta dessert recipe.

Substitutions and Variations

  • For more fruit, add a chopped kiwi.
  • Switch up the cheese for a tangy feta.
  • Use another vinegar such as a champagne vinegar, red wine vinegar, or white wine vinegar.
  • Add fresh basil, mint, or chives for a twist.

For another green salad with fruit, try my pomegranate and spinach salad with a pomegranate vinaigrette.

Recipe Instructions

Ingredients for a strawberry vinaigrette in a blender container before blending.
  • Wash your lettuce greens.
  • Wash your berries and quarter strawberries if large.
  • Crumble or grate the cheeses.
  • Place the vinaigrette ingredients into a small blender and blend until smooth and creamy. Note - this is a creamy vinaigrette because it's blended.
  • Divide salad into 4 bowls, sprinkle with the cheese and nuts, then drizzle with the strawberry vinaigrette.
A container of the blended strawberry dressing.

Chef's tool tip: What to whip the vinaigrette up in? The this personal blender. Perfect for whipping up small quantity things like vinaigrettes and sauces.

Serving Suggestions

Strawberry goat cheese salad is a wonderful side salad with just about any main or entree from roast chicken breasts to grilled flank steak. Another option? Baby back ribs, done in the oven. The berries and goat cheese are a terrific flavor combination with the crisp salad greens a crunchy nuts.

Summer berry salad on the table.

Recipe FAQs

What kind of greens work best for a strawberry goat cheese salad?

My first choice is red leaf lettuce. It's sturdy enough to handle a good vinaigrette, has great color, flavor, and nutrition. Other tasty options include greens like spinach, arugula, mixed greens, butter lettuce, or romaine.

What nuts can I use if I don't have pecans?

Instead of pecans, try walnuts, almonds, or hazelnuts for added crunch.

Can I use a different fruit besides strawberries?

Great choices include balsamic vinegar, white balsamic, champagne vinegar, or red wine vinegar.

Can I use a different fruit besides strawberries?

Choose options like blueberries, raspberries, or sliced peaches.

Can I add protein to make it a main dish?

Absolutely! Add grilled or roast chicken, sliced grilled steak or pork tenderloin, or grilled shrimp to add protein and turn it into a main course salad.

Strawberry goat cheese salad with strawberry vinaigrette pouring over the top.

More Super Salad Recipes

Be sure to check out the salad recipes index page for more inspiration! And there are lots of vinaigrette recipes too.

Did You Make This Recipe?

If you make this strawberry goat cheese 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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Summer berry salad | AFoodCentriclLife.com

Strawberry Goat Cheese Salad with Strawberry Vinaigrette

Sally Cameron
A heavenly summer salad of cool crisp greens, sweet berries, crunchy pecans, and  a little goat cheese and Parmesan drizzled with a strawberry Balsamic vinaigrette. Inspired by the house salad at a local restaurant we enjoy! 
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4
Calories 454 kcal

Ingredients
  

Strawberry Balsamic Vinaigrette (makes extra)

  • ½ cup extra virgin olive oil
  • 3 tablespoons Balsamic vinegar
  • 4 whole strawberries quartered
  • 2 teaspoons lemon juice
  • 2 teaspoons finely chopped shallot
  • 2 pinches sea salt
  • 2 pinches ground black pepper
  • 1-2 teaspoons water if needed to thin vinaigrette

Leafy Green and Berry Salad

  • 1 large head red lettuce
  • 12-16 fresh strawberries
  • 1 small container fresh raspberries
  • 1 kiwi optional
  • 4 ounces goat cheese crumbled
  • 3 ounces whole pecans glazed or raw
  • 3-4 tablespoons grated Parmesan cheese

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Instructions
 

  • Start by making the vinaigrette. Place all ingredient in a blender and blend until smooth. Add water if needed to thin to desired consistency. The recipe makes extra dressing. 
  • Wash salad greens and dry in a salad spinner or on layers of paper towels. Wash strawberries and dry, then quarter. Wash raspberries if you choose. Sometimes I don't as they are so fragile. Peel the kiwi with a vegetable peeler, then chop into small pieces. Crumble goat cheese
  • To assemble salad, divide greens, berries, kiwi and goat cheese between four plates. Add pecans. Drizzle each salad with 1-2 tablespoons of vinaigrette and sprinkle with Parmesan. 

Notes

To save time: purchase a container of already cleaned salad greens such as mesclun mix or spring mix. The vinaigrette makes extra dressing. It will keep in the refrigerator for 5 days. 
Nutrition note - the entire batch of dressing is in the calculation but you don't use it all. It makes extra, so the calorie count and numbers are not accurate. 

Nutrition

Calories: 454kcalCarbohydrates: 29gProtein: 9gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 16mgSodium: 371mgPotassium: 479mgFiber: 10gSugar: 16gVitamin A: 414IUVitamin C: 144mgCalcium: 136mgIron: 2mg
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Chocolate Pots de Creme (Dairy-Free)

by 6 Comments

When it comes to a holiday dessert, it's all about chocolate. Here is an easy to make yet decadent dairy free chocolate pots de creme recipe to thrill the chocolate lovers in your life. The French call these Pots de Crème (pronounced poh-du-krem) which sounds so fancy. Translation: pots of cream. My version is made with canned coconut milk for creamy smooth richness instead of dairy cream, but you can use heavy cream. For a sugar-free option, use chocolate stevia drops or monk fruit.

White ramekin of dark chocolate pudding, called pots de creme, on a white plate with lacey paper.

As a kid, chocolate pudding meant opening a box of Jello dry pudding mix, adding milk and following the directions. You can still do that today, but processed boxed chocolate pudding is no match for these decadent chocolate pots de creme! And they are so incredibly easy. Ingredients are easily kept in the pantry to have on hand anytime a sweet tooth or a special occasion hits.

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Why You'll Love Pots de Creme

  • Simple - Quick, easy, and simple to make and no baking involved.
  • Chocolate - Heavenly for chocolate lovers.
  • Indulgent - Just a little treat, mini size for guilt-free dessert.
  • Dairy free -Use Canned coconut milk instead of heavy cream.
  • Recipe is easy to double or triple for a crowd.

And if you love chocolate, how about an adult hot chocolate version, with or without liqueurs?

Ingredients You'll Need

  • Dark chocolate: Use good quality semisweet or bittersweet chocolate
  • Sweetener: Use either granulated sugar or granulated monk fruit blend to reduce sugar. To reduce both sugar and carbs, use part chocolate stevia drops.
  • Eggs: If using raw eggs concerns you use pasteurized eggs. If your eggs are fresh, clean and crack-free, you should have no problem.
  • Vanilla: Use pure vanilla extract or vanilla paste.
  • Salt: Yes, salt in chocolate. It brings out the flavor. Just a pinch.
  • Coconut Milk: Use full fat canned coconut milk, and save any leftover for coffee, smoothies or over oatmeal.

Please see the recipe card for measurements and salt.

Substitutions and Variations

  • Add a little espresso powder. It won't make the pots de creme taste like coffee; coffee brings out the flavor of chocolate.
  • Add a warm spice such as cinnamon or the blend called Chinese Five Spice. It's a blend of cinnamon, star anise, ginger, and other spices and it has a wonderful affinity for chocolate.
  • If raw egg concerns you, use pasteurized eggs. If your eggs are fresh, clean, and not cracked, your chances of them being a problem are extremely low.

How to Make Chocolate Pots de Creme

Make these with either a food processor or a blender. Whichever tool you use, the process is basically the same. I've done them both ways. It is a little easier to scrape all of the liquified chocolate out of the workbowl than a tall narrow blender container. A long thin silicone blender spatula really helps.

Pouring liquid batter for chocolate pots de creme into white ramekins to set for dessert.
  • Chop the chocolate into small pieces and add to the workbowl or blender.
  • Add the sugar or monk fruit, vanilla, eggs, vanilla, and salt. If using, add the espresso powder and spices.
  • Heat the coconut milk in a small pan on the stovetop to very hot and almost boiling.
  • For the food processor: pulse to grind the ingredients fine into almost a paste, then start pouring the steamy hot coconut milk in a slow stream through the feed tube. Puree just until smooth.
  • For the blender: Pulse to grind the chocolate as much as possible, then with the lid on and center top open, slowly pour the hot coconut milk in a steady stream while the blender is running until it's smooth.
  • Pour the liquified chocolate into the vessel of choice, either a 2 ounce ramekin, espresso cup, or small stemmed glass.
Chopping chocolate bars and chocolate coins to make chocolate dessert.
bittersweet chocolate pudding

Serving Suggestions

Serve the chocolate pots de creme with a little whipped crea m or whipped coconut cream on top and garnish with chocolate shavings.

A tray of white ramekins filled with bittersweet chocolate pudding.

If you're looking for another classic show-stopper dessert everyone loves? Try my blender method mini creme brulee.

More Chocolate Dessert Recipes

From gluten-free rich chocolate brownies to an easy spike hot chocolate (or a kid friendly version is noted), try some of these chocolate recipes for your chocolate lovers.

📖 Recipe

Bittersweet Chocolate Pudding | AFoodCentricLife.com

Chocolate Pots de Creme

Sally Cameron
Chocolaty, decadent and so easy! This recipe is very rich, so a small amount is usually enough to satisfy a sweet tooth at the end of a meal. This doubles or triples easily, but do it in batches.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 290 kcal

Equipment

  • 6 2 ounce ramekins or espresso cups, glass cups, stemmed wine glasses, etc.

Ingredients
  

  • 6 ounces good dark chocolate, coarsely chopped I use the Hu dark chocolate gems
  • 3 tablespoons granulated monk fruit or sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 pinch sea salt
  • 1 cup full fat canned coconut milk

Options

  • 2 teaspoons  instant espresso
  • ½ teaspoon Chinese Five Spice or cinnamon

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Instructions
 

  • In the bowl of a food processor, combine the chocolate and sugar (or monk fruit) and pulse until the chocolate is finely ground. Add the egg, vanilla, salt, espresso powder and cinnamon (if using) and pulse to a paste.
  • Shake the canned coconut milk if it's solidified. In a small saucepan (2 qt), bring the coconut milk almost a boil over high heat. Be careful and watch as it comes to a boil. It can boil over in the blink of an eye, and its a terrible mess to clean up.
  • With the food processor running, add the hot coconut milk in a steady stream and blend until smooth and silky, about 1 minute. This melts everything together and makes the "pudding".
  • Pour the liquid chocolate mixture through a fine small strainer into a large measuring cup like a 4 cup Pyrex with a spout. This makes pouring into the ramekins easier. Pour into the 6 ramekins to fill. Refrigerate until the puddings are set, about 2 hours or overnight. Puddings can be made up to 3 days ahead of time. Wrap tightly in plastic film after they are cool and firm. 

Notes

Chocolate: *If you prefer semisweet chocolate (about 65%), you will likely not need extra sugar. If it's bittersweet chocolate at 72% or higher, you will need the sugar unless you like barely sweet chocolate.
Serving options - top with lightly sweetened whipped cream or coconut cream if desired, adding a little vanilla and a touch of sugar when whipping. For chocolate curls, use a vegetable peeler or a microplane zester and a bar or chunk of chocolate. A few fresh strawberries or raspberries are a nice addition too.
Nutritional Calculation: I specifically calculated this with Hu chocolate gems and granular monk fruit to show you this is a pretty healthy dessert! Use monk fruit; you will never know it is not made with sugar. 

Nutrition

Calories: 290kcalCarbohydrates: 21gProtein: 5gFat: 24gSaturated Fat: 17gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 62mgSodium: 50mgPotassium: 134mgFiber: 4gSugar: 10gVitamin A: 91IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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Fruit Kabobs Made with Melon

by 5 Comments

With a wide variety of melons at the market, you know it's summertime. Their juicy sweetness is refreshing in hot weather. These colorful fruit kabobs made with different melons and mint leaves are easy to make. Serve with yogurt dip for your summer weekend barbecue.

Melon Kabobs | AFoodCentricLife.com

Summer Fruit Kabobs

A few weekends ago, these simple mint and melon kabobs were a hit at a baby shower I catered. Scooping the melon into bite sized balls and skewering them on bamboo picks made them eye catching as well as easy to eat. No messy fingers or juice running down your chin.

Melon kabobs are an easy, healthy dessert or as part of an appetizer spread. They even work great for an afternoon snack or lunchbox treat.

For a fruit kabobs dip, I whipped together plain Greek yogurt with lime juice, honey and vanilla. It made them just a bit more tasty and special, but it's optional.

Summer Melons|AFoodCentricLife.com

How to Choose Melons

Watermelons, Tuscans, Honeydews, Cantaloupes, Charantais, Casabas, Canaries, Persians and Muskmelons. Melons come in many varieties and colors. Ask the produce person what is best at the time. I chose a mini seedless watermelon (red), a mini honeydew (green) and a Tuscan (orange) melons for the color and flavor. The produce guy said the Tuscan melons were better than the cantaloupes at the time, so that is what I chose.

Melon Kabobs|AFoodCentricLife.com

But What About the Sugar?

Some people steer clear of melons because they are naturally high in sugar. And while most melons rank medium to high on the glycemic index, many of them have a low or favorable glycemic load.

The glycemic index measure how quickly the carbs (sugars) are digested and get into the bloodstream. The glycemic load takes into consideration not only the glycemic index but the impact on the body. And that is good news, because melons contain many important nutrients. Nearly all fruits and vegetables are acceptable on a low-glycemic (low sugar, low carb) diet.

The Cool Tool for Perfect Melon Balls

With a small scooper (called a disher) you can make just the right size melon balls. This is one tool I have in 5 sizes. They are so handy for making perfect scoops, balls, and for portioning. I used a #60 for these melons balls. Follow the link to Amazon to see the sizes. The #60 is about 1 ¼" in diameter. The higher the number, the smaller the scoop. What size skewers for fruit kabobs? I use a 4" bamboo wood picks bamboo size.

Melon Kabobs|AFoodCentricLife.com

Note on quantity - Using half of each melon, the yield was 10 kabobs, enough for 5 people at 2 kabobs each. The yield depends on the size of the melons. If you use the whole melon, you should get approximately 20-24 kabobs. You will need two mint leaves per kabob.

📖 Recipe

Melon Kabobs | AFoodCentricLife.com

Summer Fruit Kabobs

Sally Cameron
A sweet, cool and refreshing summer appetizer or snack. Ask the produce people for help choosing melons if needed. The Greek yogurt dip is optional. You can make as many as you want, depending on the size of the melons. For a small quantity, use half of each melon. A tool called a disher (#60 size) makes perfect bite-sized balls.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Appetizer, Dessert, Snack
Cuisine American
Servings 10 2 kabobs each
Calories 45 kcal

Equipment

  • 4" bamboo skewers

Ingredients
  

Melon Kabobs

  • 1 mini seedless watermelon
  • 1 mini honeydew melon
  • 1 small tuscan or cantaloupe melon
  • 1 package mint leaves

Yogurt DIp (optional)

  • 12 ounces plain unsweetened Greek yogurt
  • 1-2 tablespoons honey
  • 1 teaspoon vanilla
  • 1 lime juiced

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Instructions
 

  • Wash the exterior or the melons and dry. Cut them in half top to bottom. Scoop out any seedy centers. Using a scooper or disher that is approximately 1 ¼″ across (#60 size), create as many round balls of each melon as possible. Skewer melon balls and mint leaves, alternating melon colors. Cover and refrigerate until serving.
  • For the yogurt dip, stir all in gradients together until smooth. Serve child alongside the melon kabobs.

Notes

Using half of each melon, the yield was about 10 kabobs, enough for 5 people at 2 kabobs each. The yield depends on the size of the melons. If you use the whole melon, you should get approximately 20-24 kabobs.

Nutrition

Serving: 2kabobsCalories: 45kcalCarbohydrates: 7gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 20mgPotassium: 173mgFiber: 1gSugar: 6gVitamin A: 1500IUVitamin C: 18mgCalcium: 44mgIron: 1mg
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Summer Watermelon Goat Cheese Appetizer

by 18 Comments

With summer heat in full swing and watermelons at the market I thought I'd update a reader favorite summer appetizer recipe. No cooking involved! Watermelon is the essential summer refresher and here it teams up with creamy goat cheese and crisp cucumber. It's perfect for any summer gathering and an unexpectedly delicious combination. Try this cool, refreshing watermelon goat cheese appetizer.

watermelon goat cheese appetizer plate

Choosing Watermelons

When choosing watermelons, I choose the small Dulcinea mini watermelons. They are always sweet and seedless with gorgeous ruby flesh and a thin rind. I bought another mini type and was disappointed in the flavor, plus it had a very thick rind and not as much usable flesh inside. Get the best you can find.

watermelon cups

Tips and Tools

First, cut 1″-1 ½" thick slices of watermelon. Then using a 1 ¼″-1 ½″ round cookie cutter ( about 1 ¼″ high), cut circles out of the melon, or cut squares. Make the pieces big enough so you can hollow a bit out to pipe (or spoon) in the cheese.

With a melon baller tool, hollow out a little half round to pipe in the goat cheese. With a piping bag or plastic zip bag and a star tip, you can make them look fancy. To make the goat cheese more pipe-able, I whisked it in a small bowl with a little milk to make it creamy. If you don't have the tools, not to worry. They will still taste good.

What this is really about is combining these great flavors. You can spoon a little of the goat cheese into or onto the watermelon. Garnish with cucumber. A squeeze of lime over the top finished things off.

What To Do With Leftover Watermelon: Make Juice!

With any leftover watermelon, make watermelon juice. Puree your scraps in a blender to liquefy, then pour through a fine strainer. You'll be left with refreshing watermelon juice, which we enjoyed all weekend after shooting this post. Adding fresh lime juice tastes great too. To lighten it up, combine with sparkling water. For another watermelon juice recipe read this.

And here's another terrific summer recipe using watermelon, my minty melon kabobs.

Where This Idea Came From

We were in Austin, Texas, for a food blogging conference. During a session break the hotel served this easy little appetizer. I'd never thought of pairing goat cheese with watermelon and it was a fantastic combination. The hotel served them in a square shape. If you have a small square cookie cutter, that would work. If you don't have cookie cutters, just cut neat squares as best as you can. I decided to go round with my version of the recipe.

Watermelon & Goat Cheese Appetizer

📖 Recipe

watermelon goat cheese appetizer | AFoodCentricLife.com

Watermelon and Goat Cheese Appetizer

Sally Cameron
Watermelon and goat cheese make a refreshing summer appetizer. No cooking required! You will need a small melon baller tool to make this pretty. Don't have one? Skip the scopp and pipe the goat cheese on top. It's really the terrific combination of simple flavors and fresh ingredients that you are after.
4.09 from 23 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 85 kcal

Equipment

  • Round or square cookie cutter 1 ¼" - 1 ½"
  • melon baller tool
  • Piping bag and star tip (optional) or use a small spoon

Ingredients
  

  • 1 mini seedless watermelon Dulcinea preferably
  • 6-8 ounces goat cheese
  • 2 tablespoons milk or more to make creamy
  • 1 Persian cucumber
  • 2-3 limes

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Instructions
 

  • Wash watermelons well. Cut a thin slice off one side to give you a flat surface. Roll melon to flat side (which provides stability for cutting the melon) and cut 1″ wide pieces of watermelon. Lay pieces flat and using a 1 ¼″-1 ½″ round or square cookie cutter, cut pieces of melon.
  • With the small end of a melon baller tool, cut little half rounds out of the center of the piece. Whip goat cheese and milk together until creamy. The amount you use will depend on your goat cheese. Place the cheese into a piping bag fitted with a star tip and pipe into the indentations. Garnish with a little slice of cucumber. Place on a flat plate, squeeze lime juice over the top and serve.

Nutrition

Calories: 85kcalCarbohydrates: 3gProtein: 6gFat: 6gSaturated Fat: 4gCholesterol: 13mgSodium: 106mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 314IUVitamin C: 7mgCalcium: 50mgIron: 1mg
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Avocado Quinoa Salad

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With spinach, cucumber, lime, and cilantro, this avocado quinoa salad should be called the "green-wah" salad. Between the avocado and the spinach dressing, it's really green! Golden corn kernels and red onion give the salad a bit of a color break. Color aside, it tastes great and is healthy. With quinoa as the base, it's gluten-free, high in protein, and delicious! Great for meal preppers and for lunches.

Avocado Quinoa Salad.
Avocado Quinoa Salad.

Shopping at a favorite health-food market my tummy was rumbling, so I headed to the fresh deli section to grab a quick snack. They make this great green quinoa salad. The first time I ate it I gobbled the cup down sitting in my car. The second time, I thought, I've got to make this at home. The third time, they ran out, so I took a photo of the ingredient list and came up with my own recipe.

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Why You'll Like This

  • It's healthy and high in protein.
  • Tastes terrific.
  • Easily made ahead.
  • Simple, limited ingredients.

For another terrific recipe with quinoa, try this lentil quinoa salad with lemon vinaigrette.

Recipe Ingredients

Quinoa Salad

  • Quinoa: The tri-color quinoa gives it more color but use the all white if preferred.
  • Corn: Frozen, thawed organic corn kernels or fresh corn cobs cooked and sliced off
  • Red onion: For color, flavor, and a little zing.
  • Avocado: Be sure it's ripe or let it sit on the counter for a few days.
  • Cucumber: Buy little sweet Persian or mini cucumbers or an English cucumber.

Spinach Dressing

  • Spinach: Fresh spinach, buy the bagged or boxed baby spinach.
  • Oil: Extra virgin olive oil or avocado oil.
  • Lime: Both the zest and juice for some zing in the dressing. It's the acid instead of vinegar.
  • Garlic: Fresh cloves for the best flavor.
  • Herbs: Cilantro leaves add flavor, but use Italian parsley if you don't like cilantro.

Recipe Instructions

Making the salad in a glass bowl on cutting board.

Step 1: Rinse quinoa well in cold water to remove the natural bitter coating called saponin. Bring a pot of water to a boil and cook quinoa according to the package directions. Rinse and cool by spreading it out on a rimmed baking sheet . While it's cooling, chop the onion and cucumbers, and herb prep and make the spinach dressing.

Step 2: If using fresh corn, bring a pot of water to a boil, add salt, and cook corn 3-4 minutes, then slice kernels off the cob. If using frozen, thaw and cook according to the package directions.

Step 3: Peel, seed, and dice the avocado just before adding it to the salad to mix.

Step 4: For the dressing, place 1 giant handful of washed baby spinach leaves into a blender. Add a little water, lime juice, olive oil, garlic and puree. Toss the cooled quinoa with the spinach dressing and the rest of the ingredients.

Serving Suggestions

Enjoy this salad chilled for lunch or a snack. It also works beautifully as the base for grilled chicken, fish or as a side to burgers. Cool salad recipes are nice to have in your recipe box as we head into warmer weather. Salads like this also pack easily for a picnic.

📖 Recipe

quinoa spinach salad

Avocado Quinoa Salad with Spinach Dressing

Sally Cameron
This green quinoa salad with spinach, cilantro, lime and cucumber is healthy and refreshing. I enjoy it for lunch. It's also great as a side dish with chicken, fish, shrimp or seared scallops. Feel free to taste and add more lime, cilantro or a little extra olive oil to suit your taste. If you can't stand cilantro, use flat leaf parsley instead. For even more green, add diced avocado before serving.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 345 kcal

Ingredients
  

Avocado Quinoa Salad

  • 1 cup uncooked organic quinoa I use the tri-color
  • 2 cups water
  • 1 cup frozen, thawed organic corn kernels or 2-3 cobs cooked and sliced off
  • ⅓ cup finely diced red onion
  • 1 avocado diced small
  • 2-3 Persian cucumbers

Spinach Dressing

  • 1 large handful washed baby spinach leaves
  • ⅓ cup water
  • 2 tablespoons olive oil
  • 1 lime zested, juiced
  • Salt and pepper
  • 2 large garlic cloves chopped fine
  • 2 handfuls cilantro leaves chopped fine

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Instructions
 

Make the Dressing

  • Start by making the dressing: Place spinach, water, oil, lime juice and zest, salt, pepper and chopped garlic in a blender and puree into a dressing.

Cook the Quinoa

  • Place the quinoa in a fine sieve or strainer and run under cold water for a few minutes to rinse off the saponin (bitter outer coating). Shake off excess water and place in a 2 quart saucepan with 2 cups of water. Bring to a boil, top with a tight fitting lid, and turn the heat as low as it will go. Cook for 18 minutes. When done, move the pan to a cool burner and allow to steam finish for 8-10 minutes. Fluff with a fork and spread out on a rimmed baking sheet to cool. You can also use wax or parchment paper.

Finish the Salad

  • Quarter cucumbers lengthwise, then chop crosswise into small pieces.
  • Toss cooled quinoa in a bowl with corn, onion, chopped cilantro and enough of the dressing to coat. You may not use it all. Taste and adjust for what you prefer.

Nutrition

Calories: 345kcalCarbohydrates: 42gProtein: 9gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 105mgPotassium: 673mgFiber: 8gSugar: 4gVitamin A: 974IUVitamin C: 15mgCalcium: 56mgIron: 3mg
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Grilled Corn on the Cob with Garlic Herb Butter

by 5 Comments

Have you ever made grilled corn on the cob? It's the unmistakable taste of summer-sweet, lightly charred, and incredibly juicy. Bite into golden kernels with a soft crunch and a burst of fresh corn flavor. If you've never tried it, I'll show you how to grill corn on the cob so it turns out perfectly every time. Finish it with garlic herb butter and plenty of napkins-this easy recipe is guaranteed to become a summer staple.

A pewter platter of golden grilled corn with herb butter.

While boiling corn is classic, grilling corn on the cob takes it to another level. Some recipes wrap the corn in foil or grill it in the husk, but I prefer placing the ears directly on hot grill grates. It's simple, less messy, and gives the kernels a little char for the best grilled corn flavor. And when smeared with that garlic herb butter? Heavenly.

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Why You'll Like Grilled Corn on the Cob

  • Super easy - Fresh corn goes straight on the grill grates, no foil or husks needed.
  • Sweet, smoky flavor - Grilling caramelizes the corn's natural sugars, boosts its sweetness, and adds a little smoky char.
  • Garlic herb butter - The easy compound butter is terrific on corn and works with other dishes too. Simple melted butter works if you want to keep it basic.
  • Any grill works - Make it on a gas grill, charcoal grill, or pellet grill.

Make a few extra ears of grilled corn on the cob, slice the corn kernels off the corn cobs, and make this terrific tomato, green bean, and corn salad

Ingredients You'll Need

Really all you need it fresh corn on the cob and a little olive oil, but the garlic herb butter so delicious! Summer is peak season for fresh corn, a great time to make grilled sweet corn.

Ingredients for grilled corn on the cob.
  • Corn on the cob - Buy the freshest corn possible. Use pre-shucked corn for ease, or buy ears in the husk and clean them yourself.
  • Oil - Use a little olive oil or avocado oil to lightly brush the corn before grilling.
  • Butter - Use unsalted butter for the garlic herb butter, or salted butter and skip the added salt. Good butter really shines here. Plain melted butter works too.
  • Herbs - Fresh herbs are best, but dried herbs work in a pinch. Try parsley, cilantro, chives, thyme, rosemary, or your favorite combination.
  • Garlic - Use fresh garlic or granulated garlic. If using fresh, grate it finely with a microplane so it blends smoothly into the butter.

For measurements and seasoning please see the recipe card.

Chef's Tip - How to Buy Fresh Corn:
Choose ears that feel firm and slightly damp, with bright green husks wrapped tightly around the corn. The silks can be a little brown at the top, but avoid corn with black, dry, or shriveled silks. Store corn wrapped in a plastic produce bag in the crisper drawer and use within 2-3 days. As corn ages, its natural sugars turn to starch, so it becomes less sweet. For the best flavor, grill it as soon as you can.

Substitutions and Variations

  • Add cheese - Sprinkle hot grilled corn with finely grated Parmesan cheese or cotija.
  • Mexican street corn style - Brush with a little mayo or crema, then add cotija, chili powder or Tajín, lime juice, and cilantro.
  • Spiced herb butter - Add cumin, coriander, smoked paprika, or lime zest to the garlic herb butter.
  • Dry rub finish - Sprinkle grilled corn with your favorite multipurpose dry rub for extra flavor, or simply smoked paprika.

How to Grill Corn on the Cob

First, shuck your corn on the cob and brush off the silk. A soft toothbrush works great. You know, the extra ones you end up with from the dentist. Yep, those. Be sure the grill grates are clean and ready to go.

Ingredients for garlic herb butter in a glass bowl.
Step 1: Make herb and garlic butter. Add soft butter, salt, garlic powder and herbs to a bowl.
A bowl of creamy yellow garlic herb butter.
Step 2: Mix smooth to create the garlic herb butter with a fork or flexible spatula.
A tray with tongs, pastry brush, olive oil and the shucked corn cobs for grilling.
Step 3: Put your grill set up together, get ready to make corn on the cob on the grill. Brush the corn on the cob with olive oil. Pure olive oil spray works too.
Four golden ears of corn on the cob on the grill.
Step 4: Grill corn on the cob on a medium-hot grill for about 15-20 minutes, turning occasionally, until lightly charred and tender. Remove the corn to the tray and brush with the garlic herb butter. Timing will depend on your grill and the heat setting.

Serving Suggestions

Grilled corn on the cob is the perfect summer side for chicken, seafood, and steak.

For a Mexican street corn variation (elote), brush hot corn with a mix of sour cream and mayo, then sprinkle with cheese and chili powder or taco seasoning. Finish with a squeeze of fresh lime juice and chopped cilantro. Cotija cheese is traditional, but Parmesan is a good substitute.

Closeup of grilled corn on the cob with herb butter.

Chef's Note: Is corn a vegetable or grain? Essentially it's a large grass, so corn is a grain. Ask a botanist and they'll tell you it is a fruit like tomatoes and zucchini. In your dietary choices, think of corn as you would rice or pasta. Corn contains B vitamins and essential minerals, including zinc, magnesium, copper, iron and manganese. Each cob provides almost 3 grams each of fiber and protein.

Recipe FAQs

Is it better to grill corn in foil or not?

It's personal preference, but I prefer grilling corn directly on the grates. Direct heat gives the corn a little char and caramelization. Foil works too, but the corn steams more than grills.

Do you grill corn with lid open or closed?

Grill corn with the lid closed, turning the cobs every few minutes so they cook evenly and get lightly charred.

Can you grill pre-shucked corn?

Absolutely. Pre-shucked corn saves time and mess, though it usually costs more. To prep ahead, shuck the corn, wrap it well, and refrigerate until close to grilling time.

Do I need to soak corn before grilling?

No. Soaking is usually for grilling in the husk. For direct grilling, just peel and go.

Try These Summer Salads With Corn

What else to do with fresh summer corn? Make dairy-free creamy corn chowder. Grill extra corn and use it in the corn succotash, recipe link below.

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📖 Recipe

Closeup of grilled corn on the cob with herb butter.

Grilled Corn on the Cob with Garlic Herb Butter

Sally Cameron
The All-American summer staple, corn on the cob, is terrific when grilled. The heat of grilling intensifies the sweetness of the corn. Smear with a soft garlic herb butter to serve (makes extra). Recipe doubles and triples easily. To save time buy pre-shucked corn.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 185 kcal

Equipment

Ingredients
  

Garlic herb butter (makes extra)

  • 6 tablespoons unsalted butter, room temperature sub coconut butter or plant butter, note below.
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme, rosemary or mint
  • ¼ teaspoon granulated or powdered garlic or 1 small fresh clove, zested very fine
  • ¼ teaspoon sea salt

Corn

  • 4 large ears fresh corn on the cob preferably organic, see links below
  • 1-2 tablespoons olive oil

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Instructions
 

  • Start by making your butter. Be sure it's a room temperature before you start. If it's cold, place in the microwave on a very low heat setting for 15-20 seconds until soft, but do not melt it. Combine butter through salt (if using) until smooth. If using at a later time, refrigerate until before serving. Let it stand a little while at room temperature so it spreads easily while the corn is hot.
  • To clean corn, peel husks back like a banana peel. Strip off the corn silk and discard. A soft toothbrush works great to clean off the silk. Trim end if needed with a sharp knife.
  • Heat up the grill to high and clean the grates with a grill brush. Brush ears with a little olive oil. Place cobs on grill and close lid. Check and turn ever few minutes with a pair of tongs. You want even charring or blackened kernels on all side. How much is up to you. It takes around 22-25 minutes over all. Serve hot, smeared with spiced herb butter.

Notes

If you are in the cilantro-hater club, use fresh Italian parsley or another fresh herb of your choice. Fresh thyme, mint, chives, all work nicely. 
Timing for how long to grill corn will depend on your grill and setting. I use the high setting on my pellet grill or gas grill, around 400°F - 450°F. 
For the garlic herb butter, if you are using salted butter, omit the salt in the recipe. I prefer unsalted butter so I control the saltiness. 
Nutritional calculation includes all of the garlic herb butter, but you probably won't use it all. 

Nutrition

Calories: 185kcalCarbohydrates: 1gProtein: 0.4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 45mgSodium: 149mgPotassium: 26mgFiber: 0.3gSugar: 0.1gVitamin A: 695IUVitamin C: 4mgCalcium: 14mgIron: 0.4mg
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Baked Teriyaki Chicken Thighs

by 2 Comments

Ditch the takeout-these baked teriyaki chicken thighs are full of flavor and easy enough for a weeknight dinner. Boneless chicken thighs are marinated in teriyaki sauce, baked until tender, then brushed with more sauce for a glossy, savory-sweet finish. Serve with rice and quick vegetables, or keep it light with a crisp salad. Use homemade teriyaki sauce for the best flavor, or bottled teriyaki sauce when you're short on time.

A platter of sliced teriyaki chicken thighs with vegetables.

The secret to these baked teriyaki chicken thighs is using teriyaki sauce two ways: first as a marinade, then as a glaze. My homemade teriyaki sauce is rich, glossy, and full of savory-sweet flavor from tamari or soy sauce, mirin, ginger, and garlic.

Baked Teriyaki Chicken Thighs Recipe Snapshot

  • Homemade beats takeout - Fresh, flavorful, and made with better ingredients.
  • Weeknight friendly - Easy prep, simple baking, and family-friendly flavor.
  • Glossy teriyaki finish - Marinated, baked, then brushed with sauce.
  • Easy full meal - Serve with rice and vegetables for dinner.
  • Gluten-free option - Make the homemade teriyaki sauce with tamari instead of soy sauce.

For another Asian-inspired sauce recipe, try this homemade gluten-free Hoisin sauce.

Ingredients You'll Need

Ingredients for teriyaki chicken thighs with homemade teriyaki sauce.

Chicken Thighs

  • Chicken - Use boneless, skinless chicken thighs for moist, flavorful results. If you usually reach for chicken breast, this recipe may change your mind. Dark meat chicken thighs become more tender with cooking, while leaner chicken breasts can dry out more easily. Thighs stay juicy, making them ideal for teriyaki chicken. If you think you don't like dark meat, give them a try.
  • Green onions - Slice diagonally and use as a garnish, optional.

Teriyaki Sauce

Two options:

  • Make a batch of my homemade Teriyaki Sauce Recipe as both the marinade and glaze. It's made with tamari or soy sauce, mirin, ginger, garlic, and sake for rich, glossy flavor. For full ingredient notes, mirin tips, gluten-free options, and variations, see the teriyaki sauce recipe post.
  • Short on time? Use a good bottled brand you enjoy.

Please see the recipe card for measurements and full recipe.

Substitutions and Variations

  • If you prefer white meat, use boneless, skinless chicken breasts. For best results, gently pound them to a more even thickness before marinating and baking. They will cook more quickly than chicken thighs, so watch your cook time. The internal temperature should reach 160°F-165°F. Trust me. Try dark meat chicken. This recipe will change your mind.

Prefer grilled teriyaki chicken? Cut the thighs into large chunks, skewer and grill. They come out great. If you like to grill chicken, try these grilled chicken breasts with lemon mint marinade.

How to Make Baked Teriyaki Chicken Thighs

If you are making homemade teriyaki sauce, make it first and cool to use, then add the chicken thighs to a resealable plastic bag or flat baking dish and marinate for an hour or up to overnight. Note - you can make your teriyaki sauce the day ahead to save time.

Marinating boneless skinless chicken thighs in teriyaki sauce.
  1. Marinate the chicken thighs in a single layer in a casserole dish or in a ziploc bag, 1 hour on the counter top at room temperature, or up to overnight in the refrigerator.
Baking marinated chicken thighs on a foil covered baking sheet.
  1. Lay out the marinated teriyaki chicken thighs on an aluminum foil lined flat rimmed baking sheet, top side up.
Baked teriyaki chicken on a foil-lined baking sheet, ready to slice.
  1. Bake the chicken about 12 minutes, then broil at the end to finish baking and for more color.
Slicing golden baked chicken thighs on a black cutting board with a chef's knife.
  1. To serve teriyaki chicken thighs, slice the meat into thin strips and drizzle with more homemade teriyaki sauce for extra flavor and beautiful color.
Closeup of golden teriyaki chicken with a glass of teriyaki sauce on the side.

Serving Suggestions

Serve baked teriyaki chicken thighs over white or brown rice with a side of vegetables. Steamed broccoli, broccolini, snap peas, zucchini, steamed or roast asparagus, and roast carrots (do them with honey). All pair beautifully.

For an alternative, go seasonal with mixed summer vegetables. And don't forget extra teriyaki sauce on the side for dipping or drizzling.

Storage

Store leftover baked teriyaki chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a little extra teriyaki sauce to keep the chicken moist.

Homemade teriyaki sauce can be stored separately in a sealed jar in the refrigerator for up to 1 week. It thickens when chilled, so warm it gently and stir before using.

More Terrific Chicken Recipes

For another delicious chicken recipe using thighs try my Braised Italian Chicken Thighs. 

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A rustic bowl of dark brown glossy teriyaki sauce with a spoon.

Teriyaki Sauce

Sally Cameron
Homemade teriyaki sauce with rich savory-sweet flavor from tamari or soy sauce, real mirin, ginger, garlic, and sake. Use it as a sauce, glaze, or marinade for chicken, salmon, shrimp, vegetables, and more.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine Asian, Japanese
Servings 18 Yield 1 ¼ cups (24 tablespoons)
Calories 31 kcal

Equipment

Ingredients
  

  • ¾ cup low sodium soy sauce or tamari for gluten-free
  • ¾ cup mirin Japanese cooking wine
  • 2 tablespoons dry sake
  • 2 ½ tablespoons brown sugar
  • 2 teaspoons finely chopped ginger or ginger puree in jar
  • 1 teaspoon garlic clove, microplaned into a paste or finely chopped and smeared with the back of your knife.
  • 1 tablespoon cold water for a slurry
  • 1 tablespoon cornstarch

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Instructions
 

  • Add tamari or soy sauce, mirin, sake brown sugar, ginger, and garlic to a small saucepan (2 quart), and simmer until reduced to 1 ½ cup, 8-10 minutes.

Thicken with the slurry

  • Make a slurry in a small bowl with the cold water and cornstarch. Add to thicken the teriyaki that is simmering, whisking until smooth. Cook 1-2 minutes to get rid of any raw starch taste.
    Sauce will be thickened and glossy. Strain. It is ready to use after cooling, or chill completely and refrigerate for 1-2 weeks.

Notes

  • Honey teriyaki - Add 1 tablespoon mild honey, or use honey in place of the brown sugar.
  • Sesame teriyaki - Add 1-2 tablespoons toasted sesame oil before cooking for a nutty sesame flavor.
  • Mirin substitute : For every quarter cup of mirin use the same amount of sake plus 1 tablespoon of sugar, monk fruit blend, or honey.
The sodium level will vary based upon what you use. I use a 50% reduced Tamari (soy sauce), made by San-J, so it is lower than the numbers reflect.

Nutrition

Serving: 1tablespoonCalories: 31kcalCarbohydrates: 7gProtein: 1gFat: 0.03gSaturated Fat: 0.004gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.004gSodium: 459mgPotassium: 41mgFiber: 0.1gSugar: 4gVitamin A: 0.02IUVitamin C: 0.1mgCalcium: 5mgIron: 0.2mg
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Homemade Pumpkin Seed Milk (Dairy-free)

by 3 Comments

If you make homemade almond milk or homemade cashew milk, have you ever tried homemade pumpkin seed milk? It has a lovely pale green color, creamy texture and delicious taste. It's good for anyone needing an alternative milk (to dairy). Add this to your pumpkin seed recipes file.

Pale green pumpkin seed milk in a jar with a jar of seeds soaking in water.

Homemade Pumpkin Seed Milk (Dairy-free)

Loaded with nutrients (think zinc), pumpkin seeds are delicious sprinkled in salads, as garnish for soups, great in granola, and healthy to snack on. They are common in Mexican recipes, but made into milk? Yes, milk. Lovely plant-based milks.

While nut milks are great for smoothies and non-dairy needs, they are off the list for anyone with a nut allergies, including hemp seeds which are actually nuts. And if you have histamine intolerance (as I do), commonly used nuts like almonds and cashews can be problematic. The solution for me was switching to homemade pumpkin seed milk when my system is flaring up.

Pumpkin Seed Milk Nutrition

An 8-ounce serving of pumpkin seed milk provides 10.5 grams of plant-based protein, 18 grams of healthy fat, and just 6 grams of carbs.

Pumpkin seeds are considered excellent sources of potassium, magnesium, calcium and Omega-3 fatty acids and are good for heart, bone, and liver health. They are also high in protein with a 1 ounce serving providing 7 grams of plant-based protein and 12 grams of healthy fat (for all you keto and paleo followers). Besides making milk, snack on them raw and get 3 grams of fiber per ounce. 

About Pumpkin Seeds: Standard and Heirloom

You'll find two kinds of pumpkin seeds when shopping. The standard flat, green oval seeds often labeled pepitas (their Spanish name), and and an heirloom variety originating from Austria called styrian. Because China is the world's largest grower of pumpkins, mostly you find pepitas.

Searching for American grown pumpkin seeds I found an organic, heirloom variety grown in Oregon. They are delicious! Grown from styrian seeds, I can't stop eating them straight out of the bag. They are the large, yellow and blackish-green seeds in the photos. Additionally they are unpasteurized, raw, and ideal for soaking and sprouting.

Either seeds will make delicious pumpkin seed milk. Be sure to buy raw pumpkin seed, not toasted or salted. Unlike the seeds from your Halloween pumpkin, these seeds are shelled.

Soaking pumpkin seeds overnight gets them ready. In the morning, strain soaking water, fill blender with fresh water and puree. I use a 4:1 ratio for the milk; 4 cups fresh filtered water to 1 cup of the soaked seeds. There is no need to strain the final milk. 

Pumpkin Seed Milk Taste

Pumpkin seed milk does have a distinctive flavor as well as color. I add a little cinnamon and vanilla to my pumpkin milk based smoothies (with pumpkin protein!) for a delicious combination.

If you like pumpkin, try my creamy pumpkin pie smoothie, delicious all year round. And for another delicious non-dairy milk, try this hemp seed milk recipe.

Two different kinds of pumpkin seeds, green pepitas on the left and an heirloom variety on the right.

Histamine Notes

Pumpkin seed milk works if you have histamine intolerance (HIT). I've been using it instead of homemade almond milk in my morning smoothies while managing my histamine intolerance. 

Pumpkin Protein!

Another pumpkin thing you can try that I use is pure pumpkin protein. It provides 20 grams of plant-based protein per serving. No nuts, no seeds or rice, whey or casein, or legumes, no fillers and organic. Whole30, hypoallergenic, keto & paleo.

📖 Recipe

Homemade Pumpkin Seed Milk

Sally Cameron
Pale green with a delicious nutty taste, pumpkin seed milk is great for people with nut allergies, those who follow paleo and keto diets, and for dairy-free needs. Try it in smoothies. It will last 3-4 days in the refrigerator. Buy raw, organic pumpkin seeds at health oriented markets and online.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course Breakfast
Cuisine American
Servings 4 Yield 1 quart
Calories 89 kcal

Equipment

Ingredients
  

  • 1 cup raw pumpkin seeds about 6 ounces
  • 2 cups water to soak overnight
  • 4 cups water to make milk

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Instructions
 

  • Place seeds in a large jar and cover with 2 cups of filtered water. Cover and soak overnight.
  • To make milk, strain soaking water and discard, then puree soaked nuts with 4 cups of fresh filtered water until smooth, 30-60 seconds.

Notes

For Oregon-grown, heirloom, organic pumpkin seeds, follow this link. 

Nutrition

Serving: 8ouncesCalories: 89kcalCarbohydrates: 2gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 19mgPotassium: 129mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 18mgIron: 1mg
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Easy Poached Chicken Breasts

by 2 Comments

Making poached chicken breasts is a simple, foolproof cooking method every home cook should know. It's the key to tender, juicy chicken perfect for quick weeknight meals, salads, and meal prep. If you've never tried poaching chicken, don't worry-it's incredibly easy! In under 20 minutes, you'll have perfectly cooked chicken, ready to shred, slice, or enjoy as-is. Let me show you how to master this essential technique with minimal effort and maximum flavor.

how to poach chicken breasts | AFoodCentricLife.com

Poaching is a gentle cooking method where food is submerged in barely simmering liquid, allowing it to cook slowly and retain moisture. The poaching liquid can be anything from flavored water to wine, broth, or other aromatic liquids, adding subtle flavor to the food. Whether served warm or cold, poaching chicken is a quick and efficient way to get dinner (or lunch) on the table when you're short on time.

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Why You'll Enjoy Poached Chicken Breasts

  • It's a basic cooking method everyone should learn.
  • It's super easy, great for meal prep.
  • Use poached chicken in many ways.
  • Takes 20 minutes!

Ingredients You'll Need

how to poach chicken breasts | AFoodCentricLife.com
  • Chicken: Boneless skinless chicken breasts.
  • Celery: To flavor the poaching broth.
  • Garlic: To flavor the poaching broth
  • Aromatics: I like to use both onion and leek but just onion is fine. Shallot works too.
  • Lemon: For acidity and flavor.
  • Wine: White wine, optional.
  • Herbs: Dried or fresh bay leaves and fresh thyme sprigs.

For measurements, salt, and pepper please see the recipe card.

Substitutions and Variations

  • Vary the poaching liquid by adding more wine, or using a dry white vermouth, or a combination of chicken broth or vegetable broth.
  • Vary fresh the herbs.

How to Poach Chicken Breasts

Many recipes tell you to start by bringing the water to a boil, then adding the food and turning the heat down to poach. I start my chicken breasts in cold water and bring the pot up to temperature because the chicken stays more tender.

how to poach chicken breasts | AFoodCentricLife.com

Step 1: Trim boneless, skinless chicken breasts of any fat. Place chicken breasts in a pot or pan just large enough to hold them in a single layer. Cover with water by an inch or two, just enough so that the chicken will be totally submerged. 

Step 2: Bring the water and chicken up to a simmer (just below boiling) over medium heat then turn the heat down to low. Skim any grayish foam that develops, then add your aromatics. Poach chicken breasts until they reach 165°F internally, then remove them from the pan. Use a digital thermometer to test them.

Step 3: Remove the chicken from the pot when done. Discard the poaching liquid and vegetables. Serve warm, or cool completely then refrigerate or freeze.

Temperature and Timing for Poached Chicken Breasts

  • Target water temperature for poaching is between 160°F - 180°F. 
  • Timing for poaching chicken breasts depends on the size of your chicken breasts and water temperature. When I cooked the chicken for these photos, the breasts were huge. Two chicken breasts were almost 1 ½ pounds, enough to serve 4 people. For reference, they poached in approximately 16-18 minutes.

Serving Suggestions

how to poach chicken breasts | AFoodCentricLife.com

How do I use poached chicken? Glad you asked. Here ideas

  • Cut poached chicken into small cubes and use for chicken salads, like my creamy curried chicken salad with cashews and red grapes.
  • Use it sliced over a Chinese chicken salad with creamy ginger dressing.
  • Dice it and use it in this Caesar pasta salad.
  • Chop it and make my 1 minute chicken salad with a little mayo and Dijon mustard.
  • Use poached chicken in casseroles, with pasta, in soups and sandwiches.

Chef's note: A pound of boneless, skinless chicken breasts after poaching yields 12 ounces of cooked poached chicken. Just beware if you are cooking them for a specific recipe and need a certain amount.

Storage

Poached chicken breasts last for 3-4 days in the refrigerator in an airtight container, so make them on a Sunday afternoon and enjoy them through the week in a variety of ways. 

If freezing, cooked chicken tastes best if kept frozen up to 4 months. Be sure to label and date the container.

Recipe FAQs

Can I poach frozen chicken breasts?

You'll get the best results if you thaw the chicken completely first, then poach. For safe thawing, place in the refrigerator overnight. To quick thaw, submerse chicken package in cold water in the sink, changing the water every 30 minutes, until totally thawed, then poach.

How can I tell when the chicken is done?

Cooked chicken should reach 165°F to be safe. Be sure to use a digital kitchen thermometer to measure the chicken internally, inserting the probe into the thicken part of the chicken breast.

How do I keep the chicken from drying out?

Keep the poaching liquid at a gentle simmer and don't boil to keep the poached chicken breasts moist and tender. Also, don't over cook. The target temperature is 165°F. They cook pretty quickly.

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If you make poached chicken breasts, 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. Any questions, please ask!

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how to poach chicken breasts | AFoodCentricLife.com

Easy Poached Chicken Breasts

Sally Cameron
A simple, classic cooking method that is easy and quick for busy cooks. Use poached chicken breasts for weeknight dinners topped with a sauce or vinaigrette, and in entree salads for dinner and lunch.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Main Course
Cuisine American
Servings 4
Calories 239 kcal

Equipment

  • Medium size pan or pot

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts
  • ½ small onion or use leek or shallot, sliced
  • ½ lemon sliced
  • ½ cup white wine optional
  • 1 rib celery chopped
  • 3 garlic cloves peeled and crushed
  • 2 bay leaves
  • 1 small handful fresh thyme sprigs
  • 1 teaspoons black peppercorns
  • ⅛ teaspoon sea salt

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Instructions
 

  • Trim chicken breasts of any excess fat. Place chicken breasts in a pot or pan just large enough to hold them in a single layer. Cover with water by about two inches, enough so that the chicken will be totally submerged. They must be totally under water.
  • Bring the water up to almost a simmer (you will see small bubbles) and skim any grayish foam that develops. The water temperature should be between 160° - 180°. Turn the heat to low so there are almost no bubbles. After skimming, add the onion, lemon, wine, celery, garlic, and bay leaf.
  • Poach chicken breasts until they reach 165° internally then remove them from the pan. Use a digital thermometer to test. Timing for poaching depends on the size of your chicken breasts. Typically they will cook in 15-18 minutes. When they are done, remove the chicken breasts from the pot and serve warm, or cool then refrigerate. Well wrapped they will be good for up to 4 days, or freeze for future use.

Nutrition

Calories: 239kcalCarbohydrates: 4gProtein: 39gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 107mgSodium: 158mgPotassium: 696mgFiber: 1gSugar: 1gVitamin A: 29IUVitamin C: 9mgCalcium: 25mgIron: 1mg
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Fennel Orange Salad with Orange Vinaigrette

by 5 Comments

Crisp fennel, sweet juicy oranges, tart pomegranate seeds, creamy avocado, and peppery arugula come together in this refreshing fennel orange salad. Tossed with a bright citrus vinaigrette, it's a fresh, flavorful way to enjoy seasonal produce from winter into spring.

A refreshing winter salad with shaved fennel, fresh orange, pomegranate, and avocado on a plate.

If you're not acquainted with fennel, it's time to meet one of my favorite vegetables! With its crisp texture and mild, sweet anise flavor, fennel is really versatile. The pale green-white bulb is topped with celery-like stalks and feathery fronds. Fennel shines raw in salads for a refreshing crunch or cooked until tender in soups and sides. Wondering if you can eat it raw? Absolutely-it's delicious!

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Why You'll Like This Recipe

  • It's a delicious winter and cold weather salad.
  • Great combination of flavors.
  • Easy homemade orange vinaigrette.
  • If you don't like arugula, swap for another salad green.

Recipe Ingredients

Fennel Salad

  • Fennel: Buy a medium fennel bulb, save feathery fronds for garnish.
  • Orange: Gets what looks best, a cara cara, valencia, or navel orange.
  • Avocado: For a buttery, creamy addition. Be sure it's ripe.
  • Lettuce greens: Baby arugula adds a nice peppery flavor.
  • Pomegranate seeds: For their beautiful ruby color and sweet-tart flavor.

Orange Vinaigrette

  • Oil: Choose extra virgin olive oil or avocado oil.
  • Orange: You need the juice, instead of vinegar.
  • Garlic: Just a small clove for some punch.
  • Dijon: A little mustard emulsifies the dressing and adds flavor.

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

Substitutions and Variations

  • Make a champagne vinaigrette, using champagne vinegar instead of the orange juice.
  • If you're not a fan of arugula, try red lettuce, butter lettuce, or mixed baby greens.
  • Substitute other citrus such as grapefruit, blood oranges, or mandarin oranges for extra color and flavor.

Recipe Instructions

  • Step 1: Wash the salad greens.
  • Step 2: Slice the fennel (see help below if you're not sure how).
  • Step 3: Peel the orange and slice crosswise into rounds then segments.
  • Step 4: Peel and slice or dice the avocado.
  • Step 5: Shake the vinaigrette ingredients together in a jar or whisk until smooth in a small bowl.

To assemble the fennel orange salad, add the greens to a large bowl and toss with a little of the orange vinaigrette. Scatter the rest of the ingredients over the salad. Add the pomegranate seeds. Serve extra dressing on the side.

How to Cut Up Fennel

Chopping the top stalks off of a fennel bulb on a dark brown walnut cutting board.

If you've never cut up a fennel bulb, here's how. Chop the top stalks off of the fennel, flush with the top of the bulb. Save a little of the feathery fronds for garnish. Discard the stalks as they are tough and not very usable (you can use them in this green juice recipe).

Trim a thin slice off of the bottom of the bulb, then slice in half top to bottom. Next, cut out the pyramid shaped core for larger bulbs or leave it for smaller ones. Lay the halves flat and cut into thin slices.

Alternatively, if you have a handheld slicer or a mandoline, you can thinly slice or "shave" the fennel for the fennel orange salad.

Chef's tip: Should you core fennel? The smaller the fennel bulb, the more tender the core. It's the pyramid-shaped area you see when you cut it in half vertically. In baby fennel or small bulbs, the core is tender enough to leave in for raw preparations like salads. If it's a larger bulb, cut it out. It's less necessary for cooked dishes where the core softens with cooking.

Serving Suggestions

Fennel orange salad is a refreshing side salad with grilled or baked fish (like this pan roasted halibut), roast chicken, or a grain-based dish like quinoa.

To make it heartier with protein, try adding grilled shrimp, steamed salmon, leftover or rotisserie chicken, or chickpeas.

Make Ahead Tips

Fennel orange salad and the orange vinaigrette can be made ahead of time, in part. Be sure the salad greens are clean and ready, slice the fennel, segment the orange, and make the vinaigrette. Dice the avocado just before serving so it's fresh and bright green. Keep everything in airtight containers separately and assemble when ready to serve.

For the pomegranate seeds, purchased a container or buy a whole pomegranate and seed it yourself. Here's help on how to open a pomegranate.

Leftover fennel orange salad will keep for a day without the dressing.

Big platter of the colorful salad.

Recipe FAQs

What can I use instead of pomegranate seeds?

Sawp out the pomegranate seeds for dried cranberries, sliced strawberries, or raspberries for a pop of sweetness and color.

Can I add cheese to fennel orange salad?

Yes, cheese is a nice addition, Try crumbled feta, goat cheese, or shaved Parmesan.

What nuts or seeds can I add for extra crunch?

Nice nut options for more crunch include sliced almonds, toasted walnuts, pistachios, or sunflower seeds. Toasted pumpkin seeds are also terrific.

An individual plate of salad.

More Recipes With Fennel

Looking for other ideas on what to do with fennel? Juice it! It's wonderful in this celery fennel green juice. it's also terrific added to soups, along with the usual onion, celery, and carrot. The soup recipes below have fennel.

Did You Make This Recipe?

If you make this fennel orange 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.

📖 Recipe

Fennel Orange Salad with Orange Vinaigrette

Sally Cameron
Fennel Salad with pomegranate and avocado is a bright and nourishing way to lift your taste buds in the winter, dressed with an orange vinaigrette. For how to cut up a fennel bulb see post.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4
Calories 257 kcal

Ingredients
  

Salad

  • 1 medium fennel bulb save feathery fronds for garnish
  • 1 large orange
  • 1 large ripe avocado peeled and quartered
  • 5-6 ounces baby arugula leaves
  • ¼ cup pomegranate seeds
  • ⅛ teaspoon sea salt
  • 2 pinches ground black pepper

Orange Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • ½ orange juiced
  • ½ teaspoon creamy Dijon mustard
  • 1 small garlic clove finely chopped
  • 1 pinch sea salt
  • 1 pinch ground black pepper

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Instructions
 

Prep the fennel bulb

  • Trim top stalks off of the fennel bulbs, flush with the top of the bulb. Save the feathery fronds for garnish. Save the stalks for another use such as green juicing. Trim the bottom of the bulb, then slice in half top to bottom. Next, cut out the pyramid shaped core (if there is one). The larger the bulb the more core it will have. Small fennel bulbs hardly have that core. Lay flat halves and cut into thin slices.

Prep the orange

  • To prep the oranges for the salad, cut a thin slice off the top and bottom of the orange. Place the orange flat on the cutting board and cut away the peel, following the curve of the fruit with a sharp knife. This is called to "supreme" an orange. Slice the orange crosswise into slices.

Make the vinaigrette

  • For dressing, whisk together all vinaigrette ingredients until smooth.

Assemble the salad

  • Pile greens on a plate. Top with orange slices, pomegranate seeds, avocado quarters and fennel. Drizzle with the vinaigrette.
    Alternatively, toss the greens with a little dressing in a large salad bowl, add the fruit and fennel, and serve extra dressing on the side.

Notes

  • If you're not a fan of arugula, try red lettuce, butter lettuce, or mixed baby greens.
  • Substitute other citrus such as grapefruit, blood oranges, or mandarin oranges for extra color and flavor.

Nutrition

Calories: 257kcalCarbohydrates: 24gProtein: 4gFat: 19gSaturated Fat: 3gSodium: 84mgPotassium: 996mgFiber: 9gSugar: 8gVitamin A: 1211IUVitamin C: 59mgCalcium: 145mgIron: 2mg
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Vanilla Crème Brûlée (Easy No-Stovetop Method)

by 14 Comments

Rich and creamy with a perfectly caramelized sugar crust, this vanilla crème brûlée is a classic dessert that's surprisingly easy to make at home. With just four simple ingredients, my quick blender method streamlines the process for smooth, foolproof results-no stovetop custard required. These individual crème brûlées are the perfect finish for a holiday dinner: just enough to satisfy a sweet tooth, and you can make them ahead, then brûlée the tops right before serving.

Vanilla creme brulees in white ramekins with burnt sugar tops on a gray table.

It was catering dinner parties and needing to make 50 at a time, that lead me to develop a blender method to make these mini vanilla creme brûlée. Using the blender makes it easier and faster to make from a few to dozens. This recipe makes 12-13 two-ounce creme brulees. The mini size allows guests to satisfy their sweet tooth with a few sweet bites without overdoing following a big meal. No dessert guilt!

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Why You'll Love Vanilla Creme Brulee

  • Restaurant-worthy at home - That silky custard and crackly caramel top, without the markup.
  • Easy method - Simple steps and minimal fuss (no stovetop custard).
  • Classic and indulgent - A timeless dessert that always feels special.

For another classic French dessert, make gluten-free crepes! They are easy and fun to make.

Ingredients You'll Need

  • Heavy cream: Be sure to buy heavy whipping cream (36%-40% butterfat), not regular whipping cream (30%-36%). Higher fat equals more stability and richness,
  • Eggs: You only need the yolks to make the custard.
  • Sugar: Superfine sugar or regular granulated sugar for the creme brulee custard and turbinado or demerara sugar for top to brulee (or burn).
  • Vanilla: Vanilla bean paste is easier to use than messing with vanilla beans, and you still get beautiful flecks.

Chef's tip on vanilla: For vanilla, I prefer vanilla bean paste to extract because it is more concentrated and more heat resistant than extract. My favorite vanilla is Tahitian Gold. It provides bold, rich vanilla flavor and you get beautiful vanilla bean flecks in your custard. If you love vanilla (and I do), check them out.

Substitutions and Variations

  • If you can't get vanilla bean paste, use vanilla extract.
  • For caramelizing the top for serving, you can also use regular granulated sugar or superfine sugar.

For another delicious French-inspired dessert, try the etheral sauce called Sabayon, made with Champagne and served with berries.

Chef's Tip - Why You Don't Need to Cook Crème Brûlée on the Stove
Crème brûlée sets in the oven when the egg yolk proteins gently coagulate (about 175°F)-so the stovetop step isn't required for thickening. The traditional method mainly helps dissolve the sugar and evenly combine the custard base. If you blend briefly and slowly (without aerating) and bake in a water bath, the oven does the job beautifully and produces the same silky custard. Avoid high-speed blending-too much air can create a spongy texture.

How to Make Creme Brûlée (blender method)

Make the custard

Add all of the ingredients to the blender and blend on the lowest speed for one minute, long enough for the sugar to dissolve. Do not blend on high speed as you will aerate the liquid custard, develop unwanted bubbles and the texture will not be right.

After blending, allow it to stand for a few minutes to allow bubbles to subside. After filling the ramekins, you can pop any large bubbles with a toothpick, but don't worry too much. Small bubbles are covered with the coarse sugar and burned with a blow torch before serving, hiding imperfections.

vanilla bean creme brulee | afoodcentriclife.com

Set Up a Water Bath

A water bath is when something is baked in hot water. This method insures gentle even cooking for sensitive things like custards, which is what creme brulee is. Here is how to set up a water bath:

  • Using a large casserole with a flat bottom or a roasting pan with a flat bottom, place a folded kitchen towel or paper towels in the bottom in a flat layer.
  • Place the ramekins inside, not too close. Give them some space for the hot water to circulate around them.
  • When the liquid custard is ready, carefully pour it into the ramekins, distributing it equally.
  • Pour boiling hot water from a tea kettle slowly, carefully into the pan avoiding splashing any into the ramekins.
vanilla bean creme brulee | afoodcentriclife.com

Bake the Creme Brulee

When ready and the oven is pre-heated, carefully lift the pan and place into the oven without sloshing water into the ramekins and ruining your creme brulee before it bakes.

Bake the creme brulee until the custards are almost totally set but barely jiggly in the middle. Remove the pan carefully from the oven. Remove the ramekins to a wire cooling rack. What I do to is wrap rubber bands around the ends of tongs to grip the ramekins and carefully lift them out or use silicone tipped tongs.

Allow creme brulee to completely cool, then refrigerate. They will set totally as they chill.

Chef's tip if making crme bruless ahead: Place the cool ramekins on a rimmed baking sheet, then cover the pan for refrigerating. I place a layer of paper towels over the ramekins before wrapping them in plastic so if any condensation collects inside the plastic it won't drip into the custards.

Tips and Tools For Making Creme Brulee

  • Separate your eggs while they are cold. Cold eggs separate easier than warm.
  • Two-ounce or two and a half ounce white ramekins are available at cooking stores and online. Sizes vary, so you may get 13 versus 12.
  • Bake in a large flat-bottomed baking pan such as a roasting pan so the ramekins sit totally flat.
  • Place a dish cloth in the bottom of the pan to stabilize them. I cut up an old one.
  • Skip the slow mini blow torches and buy a blow torch top and butane can. Faster, more efficient and cheaper.
Using a kitchen torch to burn the sugared tops of creme brulee ramekins.

For another tasty creme brulee version, try this orange breme brulee with ginger. And for another classic dessert try this cheesecake (pressure cooker).

Serving and Storage

Time to Torch

To serve vanilla creme brulee, sprinkle the top with sugar and shake the ramekins gently to spread the sugar evenly across the top. You need a light layer, not a heavy one.

Light up your torch and adjust the flame to soft versus pinpoint. Position the torch near the sugar and watch carefully until you understand how long it takes for each one to caramelize. Get a nice golden brown color but not black.

Make Ahead

Vanilla bean creme brulee can be made ahead and will keep for up to 3 days (before burning with sugar) if stored tightly covered. The caramelized top is best freshly made. Once burned, the sugar will start to "weep" and get watery if you try to hold it. Burn (or brulee) sugar just before serving. It's easy, fun, and you're guests will love the show!

Recipe FAQs

What kind of cream is best for crème brûlée?

To make creme brulee requires heavy cream also called heavy whipping cream. Do not buy regular whipping cream as the fat content is lovwer and you need high fat content for custards. In the US heavy whipping cream, is a minimum of 36% butterfat and some brands go as high as 40%. Do not try whole milk or half and half.

Do I have to use a water bath?

Using a water bath to bake creme brulee insures that the custard cooks gently and evenly. Yes, a water bath is a must and it's easy to set up with a large flat bottom roasting pan or casserole dish. Place a kitchen towel in the bottom to prevent the ramekins from sliding around.

Do I need a torch to caramelize the sugar?

You'll gets best results with a torch, yes, and they are an inexpensive tool available online. Don't get the mini torches at cooking stores. They are slow and pricey. Buy a butane can and a torch top, it's what I use as do many chef's. Some recipes tell you to pop them under the broiler but you have to be careful not to burn them. You have less control. My recommendation is get an inexpensive torch.

More Decadent Dessert Recipes

From rich chocolate to creamy mousses, cookies, and cakes, find the perfect dessert for the occasion by checking out the dessert recipes index page.

⭐️Did You Make This Recipe?

If you make vanilla bean creme brulee, please comment and let me know. If they were a hit, please give it a 5 star rating. They really help other readers and I love hearing from you.

📖 Recipe

Vanilla bean creme brulee in white ramekins on a wire rack.

Easy Vanilla Creme Brulee

Sally Cameron
Creamy and rich, this classic dessert is easy to make at home with a few tips, tricks, and a  blender. The mini size is a little treat after dinner, just enough to satisfy a sweet tooth. Chill the creme brûlée approximately 4 hours or overnight before burning the top and serving. Depending on the size of the ramekins, you may get 13 servings.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 12 2-ounce minis
Calories 296 kcal

Equipment

  • 12-13 2-ounce porcelain ramekins
  • a large flat bottom roasting pan
  • blow torch (see post)
  • digital kitchen thermometer
  • funnel

Ingredients
  

  • 3 cups heavy cream not whipping cream
  • 9 extra large egg yolks reserve whites for other use
  • 7 tablespoons sugar
  • 2 teaspoons vanilla bean paste
  • 6 tablespoons turbinado or demerara sugar for top

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Instructions
 

Prepare baking pan

  • Set up a large flat bottomed roasting pan or baking dish large enough to hold 12-13 ramekins without crowding. Place a dishtowel in the bottom of the pan. Arrange ramekins so they do not crowd and so they sit totally flat. Start a kettle of water to boil. Pre-heat an oven to 325°F with the rack in the center. 

Make custards

  • Place the cream, yolks, sugar, and vanilla in a blender. Blend on lowest speed for one minute. Allow blender container to stand for a 1-2 minutes for most bubbles to dissipate. Slowly pour the custard into the ramekins filling them to the very top. Pop large bubbles with a toothpick if desired. 

Bake the custards

  • Using a funnel so you do not splash water into the ramekins, slowly pour boiling water into the pan to come half way up the sides of the ramekins. With a steady hand, carefully move the pan to the oven. Bake creme custards for approximately 37 minutes. Timing will depend on your oven as ovens vary. Bake until a digital thermometer reads 175°F and the center of the custards is almost set with just a tiny bit of jiggle.

Cool custards

  • Remove pan from oven and remove the ramekins to a wire cooling rack. Allow custards to cool completely then cover and refrigerate to completely chill and set, 4 hours or overnight. 

To serve

  • To serve. Ready a blow torch. Add approximately 1 ½ teaspoons of coarse sugar to the top of a custard, tilting and tapping to cover. Pour excess on the next custard and repeat until all custards are topped with sugar. Burn with a blow torch until deep golden brown. Allow to cool, then serve. Berries on the side are nice.

Notes

  • You can fold a dishtowel or cut up an old one to the size of the pan, just be sure the ramekins sit completely flat.
  • To easily move hot ramekins to the cooling rack, use silicone-tipped tongs or steel tongs wound with rubber bands for stability. 
  • For blow torch suggestions, see post. 

Nutrition

Calories: 296kcalCarbohydrates: 16gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 213mgSodium: 23mgPotassium: 74mgSugar: 16gVitamin A: 1069IUVitamin C: 0.4mgCalcium: 57mgIron: 0.4mg
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Maple Pecans (candied pecans)

by 7 Comments

Crunchy and sweet, these easy maple pecans are made with sweet maple syrup, brown sugar, butter, and warm spices. Perfect for salads, snacking, cheese boards, or even prettily packaged as housewarming gifts. They're dangerously delicious yet not overly sticky, with lower sugar than many recipes. Make them in just 20 minutes. They're an easy and irresistible treat you'll love to share and enjoy.

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

For catered events, I used this maple pecans recipe (also called glazed pecans) on fall salads, on appetizer buffets as cocktail nibbles, and on charcuterie boards. Sometimes I would bag them in little cello bags with ribbon as a parting dinner gift or holiday thank you. They were always a hit. Many candied pecan recipes use a ton of sugar and egg whites, but it's not necessary for great taste and crunch.

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Why You'll like This Recipe

  • Start them stove top and finish in the oven in just 20 minutes.
  • So many ways to use them.
  • Super easy to make, simple ingredients.
  • Swaps maple syrup for refined sugar.
  • No eggs or egg whites.

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

Recipe Ingredients

Ingredients for making candied maple pecans in prep bowls on a marble counter.
  • Maple syrup: Use pure maple syrup for the most robust flavor, not pancake syrup with high-fructose corn syrup or corn syrups.
  • Butter: Buy unsalted butter to control the salt yourself.
  • Oil: Two options, either extra virgin olive oil or a healthy neutral oil (pass on vegetable oil).
  • Pecans: Get pecan halves, just don't get the chopped ones.
  • Sugar: Golden brown sugar is better than granulated white sugar for richer flavor.
  • Warm spices: Use what you have or add a new one to your collection. Cinnamon is a must, plus nutmeg, ground ginger, allspice, clove, and mace. Use a teaspoon total (or a bit more).
  • Salt: A nice coarse sea salt like this kosher salt adds crunch and flavor.

Please see the recipe card for measurements and sea salt.  

Substitutions and Variations

  • Instead of individual spices, use pumpkin pie spice blend or try Five Spice (it's terrific).
  • Make spicy pecans by adding cayenne pepper or ground chipotle pepper for a Southwestern twist.
  • Try golden monk fruit for lower sugar.
  • Add a little vanilla extract to the melting pot of butter, maple, and oil. 
  • Swap coconut sugar for brown sugar (for paleo).

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

Chef's tips: Buying real maple syrup. The grading of maple syrup has changed. The A, B, and C labeling went away. All maple syrup is now labeled Grade A to reduce confusion. Grade A maple syrup has four levels better describing color and flavor. Grade A Golden is delicate, Grade A Amber is rich, Grade A Dark is robust, and Grade A Very Dark is strong.

Recipe Instructions

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

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

Serving Ideas

  • Sprinkle chopped maple pecans over ice cream or yogurt. 
  • Use them as garnish for a pumpkin tart or pumpkin mousse dessert.
  • Chop as use them over simple green beans or Brussels sprouts.
  • Serve in a bowl as a cocktail nibble.
  • Use a holiday gifts in jars, tins, or cello bags tied with ribbon.
  • Chop and garnish soup.
  • Add a few to morning steel cut oats or overnight chia oats.
  • Add whole to a green salad as a great garnish.
  • Maple pecans are terrific addition to a cheese board. 

Storage

To store maple pecans, place in an airtight container to preserve flavor and texture as well as protect the natural oils in the nuts from spoiling (going rancid). Store in a cool dry place like a pantry for 2-3 weeks, or in the freezer 2-3 months in freezer safe bags.

Chef's tip: To re-crisp stale or soft nuts, bake them for a just few minutes in a 350°F oven on a baking tray. Don't bake too long or they could burn because of their natural oils.

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

Recipe FAQs

Can I make candied pecans without butter?

If you want vegan or dairy-free candied pecans, use a plant-based butter along with extra virgin olive oil for great flavor.

How do I keep candied pecans from being sticky?

As excess moisture causes stickiness, the key is to bake them long enough to fully dry out the coating and allow them to cool completely before storing.

What spices go well with candied or maple pecans?

Warm spices, such as cinnamon, ginger, allspice, clove, pumpkin pie spice blend, Chinese five spice, star anise, cayenne, nutmeg, mace, cumin, and smoked paprika is nice too for a southwestern flavor.

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

More Delicious Recipes

Maple pecans are good in this broccoli salad or spinach salad with bacon, and in many places that use nuts as a garnish or to add flavor.

⭐️Did You Make This Recipe?

If you make these maple pecans, 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.

Original recipe published 11-15-15, updated 10-31-24

📖 Recipe

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

Maple Pecans

Sally Cameron
Crunchy, rich, and lightly sweet, toss these maple candied pecans on a salad, snack on them at cocktail hour, package up a jar as a housewarming gift or add a few chopped to oatmeal or baby green beans.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American
Servings 16 1 ounce each
Calories 227 kcal

Equipment

  • Half sheet baking tray
  • Foil or parchment

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

Calories: 227kcalCarbohydrates: 6gProtein: 3gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gCholesterol: 0.1mgSodium: 53mgPotassium: 132mgFiber: 3gSugar: 3gVitamin A: 19IUVitamin C: 0.4mgCalcium: 26mgIron: 1mg
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Easy Chicken and Avocado Salad

by 2 Comments

Two of the best ingredients ever-chicken and avocado-come together in this easy, flavor-packed chicken and avocado salad. With a few simple steps, you can turn leftover chicken into something amazing. Creamy avocado, a squeeze of bright lime juice, and fresh cilantro add vibrant, fresh flavors. Celery brings the crunch, while shallot and garlic add a savory kick. Stir in a dollop of mayo, mix it all together, and you've got a healthy, satisfying high protein (and low carb) salad that tastes great.

A creamy chicken and avocado salad with slices of lime on a gray wooden table.

Here's a nice twist on classic chicken salad. Cool, creamy and refreshing against the heat of summer but delicious all year round. I always have avocados in the house, and often leftover chicken (I make extra on purpose) for fast lunches. One day this was the result and I had to share it with you.

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Why You'll Like This Recipe

  • It's healthy, easy, and fast to make.
  • Make great use of leftover chicken.
  • Healthy fat, high protein, a terrific flavor combination.

Recipe Ingredients

Ingredients for chicken and avocado salad in prep bowls on the counter.
  • Chicken: Leftover cooked chicken breast from roast chicken breasts, grilled chicken, or rotisserie chicken.
  • Avocado: Be sure it's ripe with a gentle squeeze at the top near the stem.
  • Celery: For crunch and flavor (optional).
  • Shallot: For mild oniony flavor, or use a little white onion.
  • Herbs: Cilantro or fresh parsley.
  • Garlic: A small fresh clove.
  • Lime: For a lift of bright flavor and the acidity.
  • Mayonnaise: Your favorite brand with light flavor.

Substitutions and Variations

  • Swap cooked turkey breast for cooked chicken (great after Thanksgiving).
  • No ripe avocado? Use prepared guacamole.
  • Don't like mayo? Swap plain Greek yogurt.
  • For spice, add a finely chopped jalapeno pepper.
  • Swap red onion for the shallot.
  • Add chopped walnuts for more crunch and healthy fat.

Chef's tip on garlic in salads: When you're adding fresh garlic to a salad like this chicken and avocado salad, you need it to almost disappear. Biting into a piece of garlic is not pleasant. Instead of chopping the garlic, zest it with a microplane zester. Zesting turns raw garlic into a paste quickly and easily so that it practically disappears into what you're preparing.

Recipe Instructions

Chopping cooked chicken on a black cutting board into cubes with a chef's knife.
  • Step 1: Chop chicken into into small, bite-sized cubes with a sharp knife.
Guacamole Chicken Salad
  • Step 2: Seed and dice the avocado, then scoop into a medium bowl and mix in the lime juice. If it's soft you can mash it too.
  • Step 3: Chop the celery, shallot, cilantro and garlic and add to the bowl and mix gently. Add the chicken and mayonnaise, mix gently, and season with salt and ground pepper.

Note: If you prefer it creamy style, mix the avocado, mayo, juice, shallot and garlic smooth like a creamy guacamole.

Guacamole Chicken Salad

Chef's tip: The easiest way to seed an avocado is to run a sharp knife edge around the center of the avocado lengthwise. Start at the top and turn the avocado against the blade. Twist the halves in opposite directions to open the avocado. Remove the seed by lodging the sharp edge of the knife into the seed, then twist to remove. If this makes you nervous, hold the avocado half with the seed in a kitchen towel.

Chicken and avocado salad with a lime wedge in a white bowl with a spoon.

Serving Suggestions

When we're in a hurry we Pile chicken and avocado salad on fresh lettuce greens for more of an entree salad and serve with lime wedges if desired. Any kind of soft lettuce greens work.

Other ways to serve include in lettuce wraps, burrito-style with tortillas, in sandwiches, or over cooked quinoa. Some people like crunchy tortilla chips with it on the side.

Chicken and avocado salad is best enjoyed fresh due to the perishability of the avocado but can last up to 2 days in an airtight container in the refrigerator.

Recipe FAQs

How do I keep the avocado from turning brown?

Seed and dice the avocado just before mixing it with the chicken salad and you won't have an issue with the avocado browning or oxidizing. Plus the lime juice helps with that problem too.

How finely should I chop the avocado?

You can chop it small, about the same size as the chicken, or mash it fairly smooth before adding the avocado to the chicken salad.

Can I make it dairy-free?

To make it dairy-free, be sure to use an egg-free mayonnaise such as Vegenaise, Sir Kensington's, or Chosen Foods.

More Recipes With Avocado

Maybe it's because I am a native Californian, but I love avocados! If you love them too in all of their green glory, try some of these recipes with avocado!

Did You Make This Recipe?

If you make this chicken and avocado 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.

📖 Recipe

https://afoodcentriclife.com/how-to-poach-chicken-breasts/

Easy Chicken and Avocado Salad

Sally Cameron
Leftover chicken and creamy avocado combine to make a terrific chicken and avocado salad. Use leftover chicken or rotisserie chicken.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course lunch, Main Course, Salad
Cuisine American
Servings 4
Calories 415 kcal

Ingredients
  

  • 1 ¼ pounds cooked chicken breast, cubed
  • 1 medium ripe avocado
  • 1 large celery rib, chopped fine ½ cup, optional
  • 1 small shallot, finely chopped 2 tablespoons
  • 1 tablespoon chopped fresh cilantro sub parsley
  • 1 small garlic clove peeled and zested
  • 1 lime juiced
  • ¼ cup Vegenaise or your favorite mayonnaise
  • ¼-1/2 teaspoon sea salt
  • ¼ teaspoon ground black pepper

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Instructions
 

  • Chop the chicken into into small, bite-sized cubes with a sharp knife.
  • Run a sharp knife edge around the center of the avocado lengthwise. Twist the halves in opposite directions and open the avocado. Remove the seed by lodging the sharp edge of the knife into the seed, then twist to remove.
    If this makes you nervous, hold the avocado half with the seed in a kitchen towel. Remove the seed.
    With a a small knife, slice a grid into the avocado flesh, then scoop the diced avocado into a medium bowl.
  • Chop the celery, shallot, cilantro and garlic and add to the bowl. Add the lime juice and mix gently. You can leave it diced or mash it smooth like guacamole.
    Add the chicken and mayonnaise, mix gently, and season with salt and pepper and enjoy. If you have an extra lime you can serve wedges for people to squeeze over the top. 

Notes

Options:
  • Add chopped walnuts for more crunch and healthy fat.
  • Skip the celery if preferred.
  • Swap the cilantro for fresh flat leaf Italian parsley if you dislike cilantro.

Nutrition

Calories: 415kcalCarbohydrates: 8gProtein: 45gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 336mgPotassium: 652mgFiber: 4gSugar: 1gVitamin A: 124IUVitamin C: 11mgCalcium: 38mgIron: 2mg
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Healthy Fruit Salad Recipe

by 4 Comments

Light, fresh, and easy to make, this healthy fruit salad recipe is a simple way to enjoy the best of the season. From bright citrus to delicious berries, grapes and grapefruit, pineapple, pomegranates, and more, choose what is best at the grocery store for your fresh fruit salad. It skips heavy dressings and unnecessary extras, letting the natural sweet flavors shine. Whether you make it for everyday or holidays, this is one fresh recipe you can make all year round.

Colorful fresh fruit salad with seasonal fruit, great for breakfast and brunch.

I've been making this healthy fruit salad recipe since I was a kid, thanks to my mom. It looks beautiful, tastes great, and is good for you! Choose from citrus, banana, raspberries, blackberries, blueberries, grapes and pomegranate seeds. Kiwi is another nice addition. In summer, try adding melon and pineapple. It's customizable!

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Why You'll lIke This Recipe

  • Makes the best of fresh seasonal fruit.
  • A beautiful, tasty addition to breakfast and brunch menus.
  • No sugary additions (like marshmallows) or heavy dressings.

For another terrific fruit salad, try this refreshing watermelon basil salad with feta.

Recipe Ingredients

This list of fresh fruit is what I often use (not all at once) and it's adaptable for what is best in season. Because many fruits are large, if you don't think you will consume the whole thing (like melons), look in the produce refrigerated section for the containers of pre-cut fruit as they come in manageable quantities.

  • Oranges: Valencia, Cara Cara, or navel oranges.
  • Grapefruit: Pink or yellow, the pink are a little sweeter and a lovely color.
  • Banana: Get greenish ones so they don't get mushy.
  • Berries: Strawberries, raspberries, blackberries, and blueberries all work great.
  • Grapes: Red or green.
  • Pomegranate: The ruby jewels of the produce department.
  • Melon: Cantaloupe, honeydew, watermelon, great in summer.
  • Pineapple: Sweet and bright!
  • Apples: Use sweet or tart apples to balance flavors.
  • Pears: Usually available only in fall and winter, enjoy them when you can.
Colorful watermelons, honeydew, and cantaloupe melons cut in half showing the seeds.

Chef's tip: Don't drink your fruit (like orange juice), eat the whole fruit! While we've been "sold" that orange juice is really good for us and a great way to start the day, it's like mainlining sugar. As delicious as it tastes, it's not really good for us. There is no fiber to slow down the sugar absorption. Skip the juice and et the whole fruit. It's much healthier!

If you love melon, these easy fruit kabobs are made with summer melon and mint leaves. Make them for a brunch buffet or as a healthy dessert.

Recipe Instructions

Prep heartier fruits (citrus, berries, grapes, melons) up to a day ahead, but add delicate fruits like bananas or cut apples just before serving.

Wash your citrus and follow the directions below for how to segment or section them, catching all of the juices over a bowl. When ready to serve the salad, peel and slice the banana, rinse and dry the berries and combine gently with the citrus. Chill briefly if desired and serve as soon as possible.

How to Section Citrus

How To Section a Grapefruit (or Citrus).

The easiest way to segment an orange or grapefruit is to simply cut the fruit in half then use a sharp paring knife or small serrated knife to cut around each individual segment, then pop the segments out.

Another technique is called "to supreme". Trim a thin slice off the top and bottom of the citrus, exposing the fruit and sit it flat. Next, cut off all of the skin and white pith with a sharp knife following the curve of the fruit from top to bottom. Then with a sharp paring knife, cut each segment out over a bowl to catch the juices. It takes a little practice but its not hard.

Serving Suggestions

If you are eating fresh fruit salad for breakfast, add some protein to balance your meal. Scramble up an egg or two or add some plain whole-milk Greek yogurt and a healthy carrot cake muffin.

Healthy fruit salad is also perfect served alongside homemade golden crisp gluten-free waffles or buckwheat pancakes.

Storing

Fruit salad is best served the day of preparing, but it will hold a day if you make it ahead, depending on the fruits chosen. The most fragile is raspberries, so if you want to use them (my favorite), try adding them just before serving.

If fruit salad has been in the refrigerator for a few days and looking a little sad, try pureeing the fruit for a smoothie. You can even freeze the puree in ice cube trays.

Recipe FAQs

How do I keep fruit salad from getting watery?

Avoid super juicy fruits like watermelon if storing for later, or add it just before serving. Drain excess juice before serving and add a citrus splash (like orange or lemon juice) to keep flavors fresh.

How do I prevent fruit from browning?

Toss fruits like apples, pears, and bananas in a little lemon or lime juice to slow oxidation and keep them looking fresh longer.

How can I make fruit salad more interesting?

Add texture with nuts, seeds (try chia seeds or hemp seeds), or unsweetened shredded coconut. Fresh herbs like mint or basil also bring extra flavor and freshness. If using basil do not add until serving time.

What is the best dressing for a fruit salad?

If fruit is fresh and in season, you probably don't need a dressing. However if you want ideas, use a little extra citrus juice, a drizzle of honey, or a light mint-infused syrup enhances flavor without making it heavy or overly sweet.

Instead of adding sugar such as a sugar simple syrup or pure honey, try using zero-sugar honey and zero-sugar simple syrups based on monk fruit. They taste terrific and do not add sugar, just sweetness in a healthy way.

More Breakfast and Brunch Recipes

From smoothies to overnight oats, and pancakes, waffles, or out favorite dutch baby pancakes, check out the breakfast recipe index for more inspiration!

Did You Make This?

If you make this healthy fruit salad, 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

Colorful fresh fruit salad with seasonal fruit, great for breakfast and brunch.

Healthy Fruit Salad Recipe

Sally Cameron
Juicy, delicious, and packed with nutrition, make this healthy fruit salad for brunch or breakfast. Use the best fruit you can find for the season.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6
Calories 92 kcal

Ingredients
  

  • 4 oranges
  • 1 grapefruit preferably pink
  • 1 banana
  • 1 6-ounce box fresh raspberries
  • 1 6-ounce box fresh blackberries
  • 1 6-ounce box fresh blueberries
  • 12 red or green grapes
  • 4 tablespoons pomegranate arils (seeds)

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Instructions
 

  • Wash your citrus and follow the directions in the post for how to segment them, catching all of the juices over a bowl. When ready to serve the salad, peel and slice the banana, rinse and dry the berries and combine gently with the citrus. Chill briefly if desired and serve as soon as possible.

Nutrition

Calories: 92kcalCarbohydrates: 23gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 1mgPotassium: 329mgFiber: 4gSugar: 16gVitamin A: 707IUVitamin C: 63mgCalcium: 47mgIron: 0.2mg
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📖 Recipe

fresh fruit salad | afoodcentriclife.com

Seasonal Fresh Fruit Salad

Sally Cameron
Fresh fruit salads are refreshing, packed with nutrition, and can be made with what’s in season. As it is winter right now, this fruit salad utilizes citrus fruit. Choose what is seasonal, looks the best and is reasonably priced. In summer you can add melon, pineapple and other fruits for even more variety.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 157 kcal

Ingredients
  

  • 4-5 large oranges
  • 1 large grapefruit preferably red ones
  • 1 banana
  • 1 6 ounce box fresh raspberries
  • 1 6 ounce box fresh blackberries
  • 1 6 ounce box fresh blueberries
  • 12 green or red seedless grapes
  • 4 tablespoons pomegranate seeds

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Instructions
 

  • Wash your citrus and follow the directions in the post for how to segment them, catching all of the juices over a bowl.
  • When ready to serve the salad, peel and slice the banana, rinse and dry the berries and combine gently with the citrus. Chill briefly if desired and serve as soon as possible.

Notes

The most time consuming part is getting your citrus ready. Once that is done, citrus segments stay fresh in the refrigerator for a few days in their juice. You can make your fruit salad anytime.

Nutrition

Calories: 157kcalCarbohydrates: 39gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 520mgFiber: 9gSugar: 26gVitamin A: 1010IUVitamin C: 102mgCalcium: 78mgIron: 1mg
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Cheesy Cauliflower Rice

by 2 Comments

Cheesy cauliflower rice is a terrific swap for white rice if you're eating low carb or grain free. Here I've used grated Parmesan cheese for that delicious, savory, umami flavor you can't beat. Make it by hand, with a food processor, or for a short cut, buy cauliflower already riced at the store. Leftovers are great for lunch. keto and low carb friendly but everyone enjoys it!

Cauliflower rice with herbs in a green bowl.
Cauliflower rice with herbs in a green bowl.

Making cheesy cauliflower rice is easy. You need either a food processor or hand box grater. Because it's become so popular, you can buy it already "riced" at the store, but doing it yourself is fresher. If your time starved, buy the package and cook it like my recipe notes to add flavor, and try the fun options.

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Food Processor or Hand Grater

To make cauliflower rice you need either a food processor with a grating blade or a box grater. If your box grater looks like it belonged to your grandmother, rusty and well used, upgrade to a new one.

Raw, grated cauliflower will keep for a few days in the refrigerator in a tightly covered container, so you can make it ahead, then cook for a quick and healthy side dish when needed.

Grating cauliflower into rice with box hand grater.
Grated cauliflower on a tray.

Box Grater Instructions

Break off the green outer leaves and wash the head of cauliflower. Using a sharp knife, trim out the core. If using a box grater, cut the head into halves or quarters. Large pieces are easier to handle when grating by hand.  Grate using the large hole side of the grater. Do this on a cutting board or inside a rimmed baking sheet to catch all of the "rice".

Food Processor Instructions

Insert the grating disk with the large holes. Place trimmed florets into the feed tube and grate. You can use either the large feed tube or the smaller for more control. Next, replace the grating blade with the steel knife and pulse the grated cauliflower into a finer rice. Just a few pulses will do.

Making cauliflower rice with a food processor.
Riced cauliflower in a food processor bowl.

How to Cook Cauliflower Rice

Cauliflower rice cooks quickly. Heat either olive oil or coconut oil in a 3-4 quart sauté pan or 12" fry pan. I like to add aromatics like sliced shallot or chopped leek, cook until softened, add some garlic for more flavor, then lastly add the cauliflower rice. The whole thing takes about 10 minutes.

How to Dress it Up

You can eat it plain or dress it up. At the end, add freshly chopped herbs for color and flavor and try these variations:

  • Cilantro cauliflower rice is a great as a Mexican side dish
  • For Mediterranean cauliflower rice, add chopped basil, oregano, rosemary or chives
  • For Indian cauliflower rice, add a little curry powder and saffron to the hot oil
  • Other good options are finely chopped and cooked mushrooms or peas and carrots for color

Dress cauliflower rice up in a multitude of ways to keep it fun for your family. For this version, I added a little chopped Italian parsley and grated Parmesan cheese. If you eat dairy-free or are vegetarian or vegan, skip the cheese. A handful of pine nuts, walnuts or cashews add crunch and a little more healthy fat and protein.

Nutrition

Cauliflower is one of the healthiest vegetables you can eat. It's packed with nutrition like its cousins, cabbage, kale, and broccoli. Cauliflower is high in vitamins C and K, and high in phytonutrients, important plant-based chemicals. It also offers a healthy dose of potassium, fiber and folic acid.

And be sure to try the orange, purple and green varieties. The colors are fun, plus it's a satisfying and smart way to reduce higher-glycemic carbs in your diet.

Good Leftovers

I made a big batch of this for shooting the post and had more than we could eat and discovered the leftovers were super. The cauliflower rice heated up quickly and tasted great for days. Leftovers made a nice lunch one day, along with a little extra roast chicken. Cooked shrimp works too, turning this into more of a main than a side.

Cauliflower rice with parmesan and herbs in a serving bowl.
Bowl of cauliflower rice with flecks of green herbs.

More Cauliflower Recipes

📖 Recipe

Cheesy Cauliflower Rice

Sally Cameron
Quickly turn raw cauliflower into rice with a box grater or food processor. It's a satisfying replacement for white rice and a great way to get more vegetables onto your dinner table. Leftovers make a good lunch, just add some leftover chicken or cooked shrimp. For vegans or dairy-free, skip the Parmesan.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 102 kcal

Equipment

  • Food processor or box grater

Ingredients
  

Basic Cauliflower Rice

  • 1 large head cauliflower about 1 ¾ pounds
  • 1 tablespoon olive oil, avocado oil, or coconut oil
  • 1 cup chopped leek, shallot or onion
  • 3 garlic cloves finely chopped

Optional Additions

  • ⅓ cup chopped fresh parsley leaves or other herbs
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup pine nuts or other nuts 2 ounces
  • Salt and pepper to taste

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Instructions
 

Cauliflower rice with box grater

  • Start by preparing your cauliflower. Snap off the green leaves from the head, then cut out the core with a sharp knife. If using a box grater, cut the head into quarters and grate on the large holes to create the rice.

Cauliflower rice with food processor

  • If using a food processor, break the head into florets. Fit a food processor with the grating blade with large holes. Push the florets though the feed tube with the processor running. After grating, replace the grating blade with the steel knife and pulse the grated cauliflower a few times to create rice.

To cook cauliflower rice

  • Heat the oil in medium (3-4 quart) sauté pan or 12″ fry pan over medium heat. When the oil it hot, add the leek and turn the heat down to medium low. Cook leek until softened, about 2-3 minutes, then add the garlic and cook 1 minute more, stirring.
  • Turn the heat back up to medium and add the cauliflower to the pan. Season with salt and pepper. Cook cauliflower, stirring, until heated through, about 5-7 minutes.

Ways to dress up cauliflower rice

  • To dress it up and add flavors and color, stir in the Parmesan and herbs, add some pine nuts or other chopped nuts, be creative!

Notes

Nutrition calculated without options. 

Nutrition

Calories: 102kcalCarbohydrates: 15gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 71mgPotassium: 705mgFiber: 5gSugar: 5gVitamin A: 792IUVitamin C: 111mgCalcium: 70mgIron: 2mg
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Cashew Milk Recipe

by 2 Comments

While store-bought dairy milk alternatives are abundant, they often come with unwanted additives, gums, and sweeteners. The solution? Make your own! This homemade cashew milk recipe is a creamy, wholesome option that's free from unnecessary extras. It's a fantastic alternative to almond milk and works beautifully in smoothies, oatmeal, and so much more. Plus, it's incredibly easy to make-fresh and customized to your taste.

homemade cashew milk pouring into a glass on a wooden counter.
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Why You'll Like This

  • Cashew milk is delicious!
  • A terrific alternative to dairy milk and almond milk.
  • No additives, preservatives, just clean cashew milk.

Cashew milk is great in this chocolate banana smoothie.

Recipe Ingredients

Weighing raw cashews on a kitchen scale.
  • Cashews: Be sure to buy raw cashews, not roasted or salted.
  • Water: Use filtered or bottled water for clean cashew milk.
  • Vanilla extract: Optional if you want vanilla flavor.

For measurements please see the recipe card. For another delicious non-dairy milk, try hemp milk. It's high protein and takes 1 minute.

Substitutions and Variations

Here are fun and flavorful ways to customize this cashew milk recipe with various flavorings and sweeteners to enhance the taste and versatility:

  • Natural sweeteners:
    • Dates: Blended into the milk for a caramel-like sweetness.
    • Maple Syrup: Adds a subtle, earthy sweetness, and try the zero-sugar maple syrup (it's what I use).
    • Honey: A classic, versatile sweetener (or the zero-sugar honey).
    • Other options: Agave nectar, brown rice syrup, or simple syrup.
  • Flavorings:
    • Spices: Cinnamon, cardamom, clove, ginger, allspice, pumpkin spice blend.
    • Vanilla: Use vanilla extract or vanilla bean paste. Almond extract works too.
    • Citrus: Lemon zest or orange zest for uplifting fresh flavor.
    • Chocolate: Cocoa powder makes it creamy and chocolatey.
  • Herbs: Try refreshing fresh mint or dried culinary lavender leaves.
  • More: A pinch of salt amplifies flavor, also try matcha green tea powder.

Try cashew milk in this 5-minute cherry smoothie recipe.

Recipe Instructions

Simply soak raw cashews over night in cold filtered water or about 6 hours. Cashews are softer than almonds so the soaking time is shorter. Cover the cashews by a few inches with the water, then refrigerate.

In the morning, drain off the soaking water, add fresh filtered water to the blender and puree until smooth, 30 seconds. All that you do want and nothing that you don't. Cashew milk needs no straining and it's silky smooth.

Homemade Cashew Milk|AFoodCentricLife.com
Frothy cashew milk in a blender.

Nutrition: Cashews versus Almonds

Both nuts contain heart-healthy monounsaturated fats, with almonds having just a little more than cashews. Almonds also have more fiber than cashews. Cashews are higher in carbs and almonds have a little more protein.

Almonds win in the calcium and vitamin E department, while cashews offer more zinc, iron and magnesium. Overall, both are healthy options, and cashew milk is a nice change once in awhile.

Chef's tip: Weigh your cashews. Although you can measure out your nuts, weighing them with an inexpensive digital kitchen scale is the most accurate. It's a kitchen tool I could not live without. If you don't have one, I encourage you to buy one. You can get them at kitchen supply and discount stores, just about everywhere these days.

Serving Suggestions

Use this cashew milk recipe almost wherever you would use almond milk or dairy milk. It will depend on the recipe but it's usually a pretty good substitution. Serve it cold to sip on as you would any milk, or used in overnight oats with chia seeds, Bircher muesli, and protein smoothies.

Pouring a glass of non-dairy milk into a glass.

Recipe FAQs

Do I need to soak the cashews before blending?

Yes, soaking softens the cashews for smoother blending and easier digestion.

How long should I soak cashews?

Soak cashews for 4-8 hours in water, or for a quick option, soak in hot water for 15-30 minutes.

Can I use roasted cashews instead of raw?

While raw cashews are best for neutral flavor and creaminess, roasted cashews can work but will add a more robust, nutty flavor.

More Plant Milk Recipes

Homemade pant milks are easy to make and delicious used in many recipes. Plus the nuts and seeds are easily stored in the pantry so you never run out.

Did You Make This Recipe?

If you make cashew milk, 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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homemade cashew milk pouring into a glass on a wooden counter.

Cashew Milk Recipe

Sally Cameron
Wonderful in smoothies or almost anywhere you would use dairy milk, cashew milk is non-dairy. Soak raw nuts overnight and puree. Don't buy it when homemade cashew milk is so easy to make. No straining is needed as cashew milk purees into a fine milk.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 hours
Cook Time 5 minutes
Total Time 8 hours 5 minutes
Course Beverage
Cuisine American
Servings 4 8-ounce servings
Calories 235 kcal

Equipment

Ingredients
  

  • 6 ounces raw cashews 1 full cup
  • Cold water to cover for soaking
  • 4 cups fresh cold water for pureeing a quart

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Instructions
 

  • Place cashews in a container for soaking and cover with cold filtered water. Place in the refrigerator for 4-8 hours or overnight.
  • After soaking, pour off soaking water, fill blender with 4 cups fresh cold filtered water, add nuts and puree for 60 seconds. Cashew milk will keep covered and refrigerated for a 3-4 days.

Notes

Be sure to buy raw cashews. You do not want them roasted or salted.
Variations:
  • Add vanilla extract for vanilla cashew milk.
  • For sweetened cashew milk add a little maple syrup or simple syrup.
  • For no added sugar, use a monk fruit blend or monk fruit simple syrup.
  • If you prefer a strained milk, pour through a nut milk bag, but it's not really needed. 

Nutrition

Serving: 8ounceCalories: 235kcalCarbohydrates: 13gProtein: 8gFat: 19gSaturated Fat: 3gSodium: 17mgPotassium: 281mgFiber: 1gSugar: 3gVitamin C: 1mgCalcium: 23mgIron: 3mg
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Easy Cinnamon Apple Compote Recipe

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The marvelous flavor of cinnamon and warm spices, the soft bite of cooked apples. If you love apple pie you'll love this cinnamon apple compote too. It is easy to make and delicious year round, not just in fall. Make it in less than 30 minutes. It's a good multitasking recipe too, serve it with with breakfast over oats or as part of dessert over ice cream.

A jar of cinnamon apple compote with reddish gold apples behind.

Fruit compote can be made with almost any fruit, but when apples are available, use them to make this apple compote. I've added cinnamon and other warm spices such as nutmeg, allspice and clove. While it's cooking, the house smell like you're making apple pie.

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Why You'll Like This Recipe

  • Tastes like apple pie!
  • Terrific to top things oatmeal, overnight oats with chia seeds, yogurt, even ice cream.
  • Easy to make.

For another recipe with apples, try this easy, creamy butternut apple soup.

Chef's Note: What's a compote? A compote is a chunky fruit sauce cooked with a sweetener and other flavorings. Is compote just jam? No. Jams are spreadable and uniform in texture. The cooked fruit is more broken down. Fruit compotes usually have a little spice involved. Some recipes add sugar syrup or thickeners, even a splash of a fruit liqueur (optional).

Recipe Ingredients

Ingredients for apple compote in bowls.
  • Apples: For apple compote, choose crisp versus soft apple varieties. Softer apples tend to fall apart with cooking (like for applesauce). While I like Honeycrisp apples, Fuji apples, Gala apples, Pink Lady apples, or tart apples like Granny Smith apples are all good options. And be sure to choose organic, as apples are always on the Dirty Dozen list.
  • Sweetening: I use a combination of maple syrup and just a little brown sugar to sweeten this compote. I typically reduce the sugar level with monk fruit-based maple syrup (it's terrific).
  • Cinnamon: Ground cinnamon is perfect.
  • Nutmeg: There are two options: ground and whole nutmeg. For the freshest flavor use a whole nutmeg and a microplane zester to grate it fine. Whole spices stay fresh longer that ground, so the flavors can be a bit more bold. Alternatively use ground nutmeg or mace (which is part of a nutmeg). It's more mild. Both work.
  • Allspice: Common in Caribbean cooking, allspice works well in warm spice blends
  • Vanilla: Use either vanilla extract or vanilla paste. As a vanilla lover, I have both vanilla extract and paste in my pantry. Vanilla paste gives you little flecks of vanilla bean. For vanilla paste try this one, as it comes in a small size.
  • Lemon: You need the lemon juice only, for lemon water (acidulated water) and for a lift of flavor in the compote of desired.

See recipe card for measurements.

Check out this chart from the Washington Apple Commission for more information on apple varieties.

Chef's tips on cinnamon: You'll see several types of cinnamon at the store, so what's the difference? Ceylon and Cassia (and blends with no type listed) come from the bark of the same tree but they taste a little different. Ceylon cinnamon, called true cinnamon, is softer in flavor, while the Cassia cinnamon is bold and more commonly found. It's also less expensive. Use what you prefer.

Substitutions and Variations

  • Add a pinch or two of ground clove. It's potent so a little goes a long way.
  • Use different apples or a variety of apples.
  • If you live near apple orchards, pick your own apples to make apple compote.
  • Try a spice blend like Chinese Five Spice with cinnamon, star anise, clove, fennel, and white pepper. It's one of my favorites. 

If you'd prefer a smoother texture, make homemade apple sauce with this easy cinnamon applesauce recipe.

Recipe Instructions

Start by peeling and chopping the apples. It's easiest to core apples using an apple corer tool, then cut the apple in half, lay the halves flat, then chop into ½-inch chunks. Don't cut them much smaller or you will end up with applesauce.

Set up a medium bowl of cold water and squeeze in half a lemon (called acidulated water).

Peeled and chopped apples in lemon water to prevent browning.
Step 1: As you are chopping apples, place apples in lemon water as you go to prevent browning.
Apples draining in a sieve over a glass bowl.
Step 2: When all apples are chopped and in the water, drain in a sieve.
Apple chunks cooking in a pan with spices.
Step 3: Over medium heat, add water, maple syrup, sugar, and spices to the pan and stir until smooth. Add the apples and toss to coat. 
Cooked apples and spices for apple compote in a pan.
Step 4: Cook apple mixture until softened and most of the liquid has cooked down but is a bit saucy. It might need a couple tablespoons of water. Add vanilla. Taste a piece for tenderness, about 15 minutes. 
Closeup of a jar of cooked apple compote with spices and a spoon.

Serving Suggestions

Versatile apple compote. Serve it chilled, warm, or room temperature. Here are ways to use it in both sweet and savory dishes:

  • Serve it over breakfast oats or overnight oats with chia seeds (photo below).
  • Top yogurt or vanilla ice cream for dessert.
  • Use it with yogurt, a little granola, and make a layered Greek yogurt breakfast parfait.
  • Try apple compote with a roast pork or pork tenderloin. Pork and fruit is a classic combination. If you serve it this way and enjoy liqueurs, add a splash of apple liqueur, cognac, or Grand Mariner while cooking.
  • Serve it with pancakes, golden gluten-free waffles, or French toast for a nice upgrade, or a Dutch Baby oven pancake.
  • Apple compote makes a nice hostess gift tie up with ribbon or twine and a cinnamon stick.
Overnight oats topped with apple cinnamon compote in a glass bowl.

Recipe FAQs

How long does apple compote keep?

Many recipes state up two weeks in the refrigerator. But note, sugar is a preservative and this recipe is lower sugar, unless you prefer it sweeter and add more. For food safety, 5-7 days is safer kept tightly capped and refrigerated.

Should fruit compote be served hot or cold?

Enjoy fruit compote hot out of the pan, warm, or cool completely and refrigerate. They all work. The flavors are more pronounced when it's warm.

What is the consistency of a compote?

It's meant to be chunky, not as smooth as applesauce and not pureed as is a couli or smooth fruit sauce.

❣️More Recipes to Enjoy

📖 Recipe

Closeup of a jar of cooked apple compote with spices and a spoon.

Easy Cinnamon Apple Compote Recipe

Sally Cameron
Apples, cinnamon, spices and vanilla makes this a tasty compote to top breakfast oats, yogurt, vanilla ice cream or along side pork roast.  Heat it up the microwave for a minute, it's great warm, like apple pie.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sauce
Cuisine American
Servings 6 to 8 (yield about 1 ¾ cups)
Calories 94 kcal

Equipment

Ingredients
  

  • 1 large lemon divided use
  • 1 ½ pounds apples 3-4, I use honeycrisp
  • 2 tablespoons maple syrup or sugar-free maple syrup see sweetening notes below.
  • 1 tablespoon light brown sugar or monk fruit see sweetening notes below.
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon grated or ground nutmeg
  • ½ teaspoon allspice
  • 2 pinches ground clove optional
  • 3-4 tablespoons water as needed
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla paste

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Instructions
 

  • Fill a medium bowl half full with cold water and squeeze in half a lemon. Peel, core, and chop apples into ½-inch chunks. As you go, add the pieces to the lemon water to stop browning. When done, drain the apples through a sieve.
  • To a medium pan over medium heat, add 1 tablespoon of water, maple syrup, sugar, and spices. Stir until smooth. Add the drained apples tossing in the spice mixture. Cook stirring occasionally until liquid is mostly reduced, compote is thickened, and apples are softened to your preference, about 15 minutes.
    If needed, add another tablespoon of water or lemon juice as apples are cooking. Taste and see. A little lemon juice lifts the flavor. Watch your heat level and turn down if needed. Stir in the vanilla at then end. Serve warm or cool completely.
    Refrigerate in an airtight container for up to a week.

Notes

Sweetening Options:
How much and what you use to sweeten apple compote is up to you. Many recipes have a lot of brown sugar, but the sugar adds up, so here are options.
To reduce sugar, use sugar-free keto maple syrup make with monk fruit (it is terrific), the sugar-free honey made with monk-fruit, or the granular brown monk fruit. Both really reduce the grams of sugar so mostly what you are left with is the natural sugar in the apples. 
You can also mix the options.  I have not calculated all of the ways you can make it to reduce sugar. When making this recipe I use the sugar-free maple syrup and 1 tablespoon of light brown sugar or the brown monk fruit. 
 

Nutrition

Calories: 94kcalCarbohydrates: 24gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 3mgPotassium: 168mgFiber: 3gSugar: 18gVitamin A: 67IUVitamin C: 15mgCalcium: 25mgIron: 0.3mg
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Homemade Taco Seasoning Mix and Ways to Use It

by 2 Comments

If you love tacos and make them at home with packaged taco spice mix it's time to make your own homemade taco seasoning mix. No artificial flavors, fillers or additives, just bold flavor that adjusts to your taste preference. We enjoy tacos for lunch regularly and I realized I've never posted my recipe so here it is. Just made a fresh jar for my spice drawer.

Homemade Taco Seasoning Mix | AFoodcentriclife.com

Homemade Taco Seasoning Mix

This recipe makes 1 ½ ounces of taco seasoning mix and is easily doubled. Mix up a batch in a repurposed jar. Label and date your taco seasoning mix. Stored in a cool dark pantry or drawer it should be good for at least 6 months. For taco meat, use 1 ½ tablespoons per pound of ground meat. Although this is called Taco Seasoning Mix it's good for more than just tacos. It's a multipurpose blend for:

  • Your favorite chili recipe
  • Gilled chicken
  • Grilled shrimp skewers
  • Scrambled or poached eggs
  • A a dry rub for flank steak
  • A topping for deviled eggs
  • To turn standard chicken salad into taco chicken salad, mixed with mayo
  • As a dip mixed with mayo for steamed artichokes or veggies

The Spices You Need

You'll need dried oregano, dried ancho chile, ground cumin and coriander, chipotle chile powder, granulated garlic, smoked or regular paprika, and ground black pepper. I intentionally omitted the salt so you can make it salt-free or add it to the recipe you are cooking. You can make it as mild or spicy as you prefer.

A Few Notes on Spices

You can purchase all of the spices online if needed. I often buy from this company who also has stores, but shop wherever works best for you. This brand is all organic and available at better markets (like Whole Foods). 

Ancho chile is the sweetest of dried chiles. The fresh form is a Poblano chile. They are mild, only 1 out of 10 on the Scoville Scale. It's the rich red color and savory flavor in many Mexican and Southwestern dishes.

Chipotle chile powder is made from fully ripe (red) jalapeno peppers that are smoked and dried. It packs quite a punch. Cayenne pepper is a substitute.I t doesn't have the smoky flavor of chipotle but it brings the heat.

Granulated garlic is something I can't live without. It's more granular than garlic powder. If all you have is garlic powder, substitute that and use a bit less.

Far from being used only as a garnish for Deviled Eggs, paprika has a wonderful flavor. The Smoked paprika is easy to find so try it if you enjoy smoky flavors. It's another great add to your spice arsenal.

10 minute taco filling | AFoodCentricLife.com

📖 Recipe

Homemade taco seasoning in a jar.

Homemade Taco Seasoning Mix

Sally Cameron
Skip the packets with fillers or additives and high salt levels and blend your own. This spice blend works great with beef or turkey taco filling and many recipes beyond tacos. Use it for chicken, in chili or with eggs. Use 1 ½ tablespoons (4 ½ teaspoons) per pound of ground meat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course condiment
Cuisine Mexican
Servings 15
Calories 4 kcal

Ingredients
  

  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons ancho chile
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika substitute regular paprika
  • ½ teaspoon granulated garlic substitute garlic powder
  • ¼ teaspoon dried chipotle pepper substitute cayenne
  • ¼ teaspoon ground black pepper

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Instructions
 

  • Add all herbs and spices to a clean dry jar and shake to blend. Label, date and store in a cool dark drawer or pantry for best longevity. Properly stored it lasts 6-12 months.

Notes

If you, like me, are histamine intolerant (HIT) or have allergy issues, be mindful of using this blend.

Nutrition

Serving: 1teaspoonCalories: 4kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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Simple Stovetop Salmon

by 183 Comments

If cooking fish makes you nervous, you're not alone-but this simple stovetop salmon will change that. This foolproof pan-searing method gives you restaurant-quality salmon in minutes, with a golden crust and tender, juicy center. It's more of a technique than a recipe-and once you've mastered it, you'll never hesitate to cook salmon again. It's quick, reliable, and works beautifully with other fish too. Dinner rotation, meet your newest weeknight staple.

Seared salmon with bright green basil pesto on top, and slices of lemon.

With the right tools and a few simple tips, you can pan-sear salmon like a pro-no stress, no sticking. Salmon is naturally rich in protein, heart-healthy omega-3s, and vitamin D, making it a smart, nutritious choice for weeknight meals. A good non-stick skillet and a small amount of oil are all you need to cook it beautifully and serve it with confidence.

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Why You'll Love This Recipe

  • Foolproof technique - Pan-searing as a method is so easy for perfectly cooked salmon every time.
  • Quick & easy - Ready in under 15 minutes with just a few simple ingredients.
  • Healthy & satisfying - High in protein, omega-3s, and vitamin D for a nourishing dinner.
  • Minimal cleanup - Just one nonstick pan and a spatula-no oven, no fuss.

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

Recipe Ingredients

A tray of perfectly cut bright orange salmon filets ready to cook.
  • Salmon - I prefer king salmon filets. Fresh wild is best but availability is limited so look for a good quality farmed. You can find wild king salmon frozen if you like frozen salmon.

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

Chef's tip on buying salmon: Wild king salmon is the best of the best, but it's getting harder and more expensive to find. For more information on purchasing seafood, check out the Seafood Watch website. Check out their Sustainable Salmon Guide.

Recipe Instructions

Prep Salmon

If your fillets still have the skin on, you can remove the skin yourself or ask your fishmonger to do it for you. For large pieces, cut them into individual portions before cooking-it makes handling and even cooking much easier.

Don't forget to check for pin bones. Run your fingers over the surface of the fillet and use kitchen tweezers or needle-nose pliers to pull them out. (Pro tip: I actually use fly fishing pliers-they work beautifully!)

If you're sensitive to stronger fish flavor, trim away the dark bloodline along the center. That section can taste a bit strong and is often why some people think they don't like salmon.

Removing pin bones from salmon filets.

How to Pan Sear Salmon

Start by seasoning the top side of the salmon (the presentation side) with salt, pepper, or your favorite spice rub.

Heat about 1 teaspoon of oil in a nonstick skillet over medium heat until the oil shimmers-hot, but not smoking. Carefully place the salmon seasoned side down in the pan and let it sear undisturbed. That crust won't form if you keep moving it around-let it do its thing.

You can sear it until golden or go darker for a blackened effect. The longer it sears, the quicker it will finish after flipping.

Chef's Note: If you're using a spice rub, lower the heat slightly so the spices don't burn. Watch closely-it can go from perfect to scorched fast.

Once the crust forms, gently flip the salmon. Turn the heat to low and cover the pan with a lid. Let it finish cooking until it reaches an internal temperature of 135-145°F, depending on how well-done you like it. Thinner fillets will cook in just a few minutes.

How to Keep Salmon Fresh

With the rising cost of groceries, keeping food fresher for longer isn't just a perk-it's essential. That's why the refrigeration system you choose matters. Across three homes, I've consistently chosen Sub-Zero, and I've been happy with them every time (and their terrific customer service).

Sub-Zero's dual refrigeration technology is what sets them apart. Their refrigerators and freezers operate on separate systems, creating the ideal conditions for both. Frozen foods stay preserved in cold, dry air, while refrigerated ingredients benefit from cool, humid air-exactly what they need to stay fresh. Food is an investment, and so is your refrigeration.

Beyond performance, the built-in design is sleek and timeless. For more information, visit the Sub-Zero website or check out their Facebook page.

Bright orange salmon on a dinner plate.

How to Serve Salmon

These quick-seared salmon fillets are a blank canvas for flavor. Serve them simply with a squeeze of lemon, or dress them up with bold toppings like:

So many delicious ways to make this your own-just switch up the topping and it's a whole new meal. Add rice and a salad, and you are set for one terrific meal!

Recipe FAQs

What's the best type of salmon for pan searing?


Look for skinless fillets of Atlantic, King (Chinook), or Sockeye salmon. Thicker cuts are easier to cook evenly. If using wild salmon, keep a close eye-it tends to cook faster due to lower fat content

Do I need to remove the skin cooking?

I prefer to, but you don't have to. You can sear the salmon presentation side down first, then flip it and finish cooking skin-side down. Once it's done, the skin will peel off easily. That said, removing the skin before cooking lets you season the fish more evenly and trim away the darker bloodline if you prefer a milder flavor.

Can I use this technique with other fish?

Definitely. This pan-searing method works well with other firm fish fillets like halibut, steelhead, or Arctic char. Adjust cook time based on thickness. And with lighter fish, I pour in a little white wine or lemon water then put the lid on so it steam finishes the fish moist.

What if my salmon sticks to the pan?

Use a quality nonstick skillet and don't rush the sear. Let the crust form naturally before flipping. If it's sticking, it's not ready to turn yet. A bit of neutral oil helps, too. Watch the heat if you need to turn it down so it doesn't burn.

How do I know when salmon is done?

Use a digital thermometer to check the thickest part-135-140°F is ideal for a moist, just-done center. 145°F is fully done. The flesh should flake easily with a fork but still look slightly translucent in the center.

More Salmon Recipes

Try these other delicious salmon recipes and check out the seafood recipe index page for more recipe ideas.

Did You Make This Recipe?

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

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Simple Stovetop Salmon

Sally Cameron
Searing salmon fillets takes just minutes, making this an easy and healthy weeknight dinner. By varying spices and sauces it's also infinitely versatile.  Fresh, wild king salmon is the best choice when it is available. Have the fish counter skin it for you to save time or do it yourself with a sharp filet knife. Good options for a sauce or topping are basil pesto or a fresh fruit salsa.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Course Dinner, fish, Main Course
Cuisine American
Servings 4
Calories 252 kcal

Equipment

  • Non-stick pan

Ingredients
  

  • 1 ½ pounds salmon fillet, skinned cut into 4 even portions
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon olive oil, avocado oil, or a clean neutral oil not vegetable oil, see below

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Instructions
 

  • Season top side of skinned salmon with sea salt, ground black pepper and granulated garlic.
  • In a medium size non-stick pan heat oil over medium heat and add the salmon seasoned side down into the pan. Allow salmon to sear until a browned crust is formed. You can go for a light golden crust or almost to blackened.
  • Turn the salmon over, cover with a lid and turn heat down to low. Salmon fillets will finish cooking in a couple of minutes. Timing will depend on the thickness of your fillets and how long you seared them.  Cook to 135° - 145°. Serve alone or with a sauce of your choice.

Notes

If the salmon has skin, learn how to skin salmon be reading this post. Optionally, trim any dark purple area on the skinned side. This is the blood line of the salmon and can have a strong taste. 
Here is a terrific, clean cooking oil I use instead of vegetable oil (which is not healthy). it's called Zero Acre Farms. Unfortunately you have to order online, but it's worth it (no affiliation). 

Nutrition

Calories: 252kcalCarbohydrates: 1gProtein: 34gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 366mgPotassium: 841mgFiber: 1gSugar: 1gVitamin A: 69IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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Super Moist Lemon Olive Oil Cake Recipe

by 23 Comments

With the zesty lemon flavor, soft crunchy texture from cornmeal and ground almonds, plus moist richness from olive oil, here's one of my go-to desserts: lemon olive oil cake. It's gluten-free (or use all purpose flour), and can be made dairy-free. Everyone loves it and it's easy to bake. Absolutely delicious!

A slice of lemon olive oil cake drizzled with lemon glaze, the cake behind.

You might know this olive oil cake as polenta cake, cornmeal cake, or even as a lemon cake recipe. This recipe covers all of those descriptions so it's hard to pick just one. It's totally delicious and one of my favorite cakes for more than 10 years.

And for one more easy dessert baked in a springform pan, try this sweet cherry cake or in fall, this Nantucket cranberry pie (more like a cake).

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Why You'll like This Recipe

  • It's a crowd pleaser if you have lemon lovers.
  • You can make it ahead.
  • It's versatile for serving at different times.
  • Dress it up or not.
  • Easy, because the food processor does all the work.

For another terrific lemon dessert, try this lemon posset. Make it in minutes!

Recipe Ingredients

Ingredients for lemon olive oil cake in bowls on counter.
  • Polenta: Many bags are labelled both polenta and grits. It's basically the same thing; ground cornmeal. It is not cornmeal flour, which is fine. This is the brand I've always used. Buy regular polenta, not instant polenta, which is finer and pre-cooked for faster cooking.
  • Flour: Use a good general purpose GF blend for a gluten-free lemon olive oil cake. Here is the flour I bake with. If you do not need GF, I recommend this all-purpose flour.
  • Baking powder: Buy aluminum-free baking powder and check the expiration date before using. It's a leavener, helping the cake batter to rise.
  • Salt: I use the fine pink sea salt but table salt is fine.
  • Almonds: Raw whole almonds. By weight, you need almost a half pound. By measure, 1 ¼ cups. Weighing is better.
  • Sweetener: Use cane sugar, granulated sugar, or part monk fruit blend to reduce sugar. I use half cane sugar and half monk fruit and you'd never know the difference.
  • Lemon: This recipe uses the whole fruit, so use fresh lemons. If you have Meyer lemons, all the better, but regular lemons work too.
  • Olive oil: For the type of olive oil, I use extra-virgin olive oil. Use a mild fruity one. It is the best choice for flavor and healthy fat. Don't substitute vegetable oil.
  • Milk: Lemon olive oil cake works with both dairy milk and almond milk. If you're using homemade, unstrained almond milk, strain it for this recipe.
  • Eggs: Large eggs, clean, and un-cracked.
  • Extract: Almond extract amplifies the almond flavor in this marvelous lemony cake recipe.

Please see the recipe card for measurements.

Chef's Tip: What is the most accurate way to measure in baking? Using a digital kitchen scale. It's an inexpensive and invaluable kitchen tool for more than baking. Because baking is chemistry, a digital scale is the only way to get accuracy and insure that the recipe you're making comes out right.

Substitutions and Variations

The only possibility I've never tested is using almond flour instead of whole raw almonds. Since you're using a food processor that grinds the almonds into the batter, there's really no reason, unless you want to try it. Swap 7.5 ounces of almond flour (2 cups + 3 tablespoons) for raw whole almonds. It's best to weigh it with a digital kitchen scale.

For a vegan lemon cake, try making it with an egg substitute such as flax eggs, aquafaba, or chia see eggs. See this guide for help.

For another terrific sauce to serve with lemon olive oil cake, try this homemade strawberry coulis recipe.

Recipe Instructions

Using a food processor makes this cake easy as it does all of the work for you. You need a 9" springform pan and parchment paper to bake this olive oil cake. Here are step-by-step photos so you know what the process looks like.

Set-up: Pre-heat the oven to 325°F. Spray the springform pan with non-stick (here is the brand I use) and add a round of parchment paper to the bottom.

Dry ingredients for the cake in a glass bowl.
Step 1A
Whisking the dry ingredients together for the cake.
Step 1B

Step 1: In a medium bowl, whisk together the dry ingredients: cornmeal, flour, baking powder and salt.

Whole almonds and sugar in the bowl of a food processor.
Step 2A
A sandy textured mix of ground almonds and sugar after processing.
Step 2B

Step 2: Add the almonds and sugar to the workbowl. Pulse to process to grind together, about 30 seconds. It will have a coarse, sandy texture.

Grinding whole almonds, sugar, and lemon in a food processor bowl.
Step 3A
Making the cake batter, ground almonds and lemon in a food processor workbowl.
Step 3B

Step 3: Add the lemon juice and the whole lemon half and process 45 seconds. Scrape down the workbowl with a rubber spatula.

Adding the wet ingredients, eggs and olive oil.
Step 4A
Next steps in making the almond cake batter in a food processor, smooth batter.
Step 4B

Step 4: Add the wet ingredients: olive oil, eggs, milk and almond extract and process for 1 ½ minutes until the batter is smooth.

Pouring olive oil almond cake batter from the workbowl into the springform pan for baking.
Step 5

Step 5: Pour cake batter into the prepared pan pan and bake for 50-60 minutes until the top is light golden brown and the top springs back when gently touched with your fingertips. Let the cake cool for 10 minutes in the pan, then release the spring and cool on a wire rack.

Lemon olive oil cake, baked and out of the oven, a lovely golden brown.

Timing will depend on your ovens and whether conventional or convection. Convection bakes faster, so keep an eye on it near the end. If you have a choice of modes, use conventional for this recipe.

Serving Suggestions

The olive oil cake on the counter, a piece cut out dusted with powdered sugar.

Lemon olive oil cake works as a simple dessert dusted with powdered sugar (also called confectioners' sugar) or powdered monk fruit blend. It makes a nice snack cake in the afternoon with a cup of tea and with brunch because it's not overly sweet.

Lemon olive oil cake can be made two days ahead, wrapped with plastic wrap, and refrigerated. I think it would freeze well, but it never lasts that long. This cake lasts 3-4 days after baking, well wrapped in plastic wrap and refrigerated.

How to Dress it Up

Three options to dress up olive oil cake for a special occasion, add fresh juicy berries and:

  • An easy lemon glaze or lemon icing (recipe below).
  • Softly whipped cream sweetened with sugar and vanilla or almond extract. What I use is a squirt of this syrup as it blends in easily.
  • Another sauce idea is this berry sauce, smooth or chunky.
Top down view of a baked olive oil cake sifted with powdered sugar on parchment paper.

Simple Lemon Glaze or Lemon Icing

If you want to make the lemon glaze (icing) like in the main photo, mix 1 cup of sifted powdered sugar with fresh squeezed lemon juice until it's the consistency you want. It takes 2-4 tablespoons of lemon juice. Sifting the powdered sugar through a fine-mesh sieve or strainer first gets rid of lumps in the powdered sugar.

To reduce the tartness, whisk in 1-2 tablespoons of melted unsalted butter (dairy or plant). Taste it first and decide. If you are making the icing ahead of time and refrigerating, it gets stiff with the cold temperature. Let it warm up a bit on the counter before serving and re-whisk.

If you'd like, add a little almond extract or vanilla extract.

For another terrific gluten-free cake that's always a hit, try my gluten-free pound cake!

Recipe FAQs

What does the olive oil cake taste like?

Olive oil cake tastes rich and moist, you'd never think it tastes like olive oil with its wonderful flavor.

What kind of olive oil for an olive oil cake?

I always choose extra virgin olive oil for it's marvelous flavor and high quality, but don't use a fancy, expensive, finishing EVOO. A quality extra virgin olive oil is fine.

Are oil cakes more moist?

Yes, oil cakes (like this lemon olive oil cake) are more moist because butter has a percentage of water in it (about 18%) and oil is 100% fat, so an oil cake is more moist because of the higher fat content.

What do you put on top of olive oil cake?

Powdered sugar sprinkled through a small strainer, a dollop whipped cream sweetened with sugar and either vanilla or almond extract, and fresh berries are nice. Another option, a powdered sugar or powdered monk fruit glaze is terrific, tastes the same, and no sugar. See how to make it above!

More Lemon Recipes

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A golden slice of lemon olive oil cake, made wit whole almonds, served with berries and glaze.

Lemon Olive OIl Cake (gluten free)

Sally Cameron
This tender lemon olive oil cake is made with olive oil, almonds, polenta (ground cornmeal) and a whole lemon, recipe. It's wonderful for dessert with berries, nice with tea, even, and works as a snack cake. Serve with simple powdered sugar or lemon icing (recipe below).
4.20 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, Mediterranean
Servings 10
Calories 346 kcal

Equipment

Ingredients
  

  • ½ cup  gluten-free cornmeal/grits 3 ounces
  • ½ cup all purpose gluten-free flour blend I use King Arthur's, 2.4 ounces
  • 2 teaspoons aluminum-free baking powder
  • ¼ teaspoon table salt
  • 7 ½ ounces whole raw almonds 1 ¼ cups
  • 1 cup unrefined natural raw sugar OR half or all granular monk fruit/allulose blend
  • 1 large lemon
  • ¾ cup extra virgin olive oil
  • ½ cup unsweetened almond milk or dairy milk
  • 2 large eggs
  • 1 teaspoon almond extract

Optional Garnishes

  • powdered sugar to finish before serving
  • fresh berries
  • whipped cream
  • lemon glaze (icing) recipe below

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Instructions
 

  • Pre-heat oven to 325 degrees. Spray a 9" springform pan with non-stick spray and line with a parchment round cut to fit the bottom. In a medium bowl, whisk cornmeal, flour, baking powder and salt together.
  • In the bowl of a food processor fitted with a steel knife, pulse the almonds and sugar for about 30 seconds. They should have a coarse, sandy texture.
  • Cut lemon in half. Juice one half to get 1 ½ tablespoons; discard rind and add juice to the food processor. Pick the seeds from the other lemon half, cut lemon half into four pieces and add to the food processor. Process for 45 seconds. Scrape down the bowl with a flexible spatula.  
    Add oil, almond milk, eggs and almond extract. Process for 1 ½ minutes. Add the cornmeal/flour mixture and give it a few long pulses to combine.
  • Pour the batter into the prepared pan. Bake 50-60 minutes, or until golden and firm to the touch but still springs back a bit. A cake tester or toothpick comes out with just moist crumbs attached. Timing depends on your ovens.
  • Cool for 10 minutes in the pan, then run a thin bladed knife around the inside edge of the pan. Release the spring, remove the bottom pan and parchment and cool on a wire rack. Let cool completely. Serve as desired with berries, whipped cream, whipped coconut milk or plain. The cake will hold for two days wrapped well and refrigerated.

Notes

Easy Lemon Glaze or Lemon Icing (optional)

Mix 1 cup of sifted powdered sugar (removes lumps) with fresh squeezed lemon juice until its the consistency you want. It takes 2-4 tablespoons of fresh lemon juice. 
To reduce the tartness, whisk in 1-2 tablespoons of melted unsalted butter (dairy or plant). Taste it first and decide. If you'd like, add a little almond extract or vanilla extract.
Adapted from Deborah Krasner’s The Flavors of Olive Oil: A Tasting Guide and Cookbook.
 

Nutrition

Calories: 346kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 3gCholesterol: 31mgSodium: 128mgPotassium: 171mgFiber: 4gSugar: 18gVitamin A: 45IUVitamin C: 5mgCalcium: 119mgIron: 1mg
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Easy Chocolate Mousse Recipe (without eggs)

by 18 Comments

This easy chocolate mousse recipe is one I've used for catered parties large and small-it's quick, elegant, and always a hit. Made without eggs and ready in just minutes, it's perfect for entertaining or a simple make-ahead dessert. Serve it in stemmed glasses, ramekins, or chocolate shells, and top with fresh berries for a beautiful presentation. Keep this one in your party file-it's a go-to chocolate dessert you'll make again and again.

Chocolate mousse in stemmed glass.

With chilled heavy cream, high quality Dutch process cocoa powder, powdered sugar and vanilla, you can whip up a beautiful, creamy, easy chocolate mousse in about 5 minutes. If you plan to serve it right away it will be a soft mousse.  If you refrigerate the mousse it will firm up a bit. It can even be made a day ahead to save time.

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Why You'll Like This Recipe

  • Quick & Easy - No eggs, no fuss-just a few ingredients and five minutes to prep.
  • Rich & Decadent - Silky smooth and deeply chocolatey, with a texture that feels fancy.
  • Versatile for Any Occasion - Serve in glasses, chocolate shells, or mini cups with berries for a show-stopping finish.

Recipe Ingredients

Simple ingredients!

  • Heavy cream: Heavy cream and heavy whipping cream are the same at the market. Look for a high fat content heavy cream for a rich, decadent easy chocolate mousse.
  • Cocoa powder: Dutch process cocoa powder blends in the easiest.
  • Sweetener: Powdered sugar (see substitutions).
  • Vanilla: Use only real, pure vanilla extract. Vanilla paste works too. No artificial or fake stuff here.

Substitutions and Variations

Chocolate mousse close up

Recipe Instructions

  • Sift the powdered sugar to remove any lumps.
  • Whip heavy cream until soft peaks begin to form. Stop the mixer and add the cocoa-sugar mixture using parchment as a funnel. Start low and whip the the mousse together until it's well incorporated and the mousse. You can also use a standing mixer fitted with the whip attachment.
  • Place mousse in 18" disposable bags fitted with a wide star tip or round tip and pipe into glasses or ramekins to serve. Alternatively use a plastic zip bag fitted with. Twist top and close with a rubber band. Refrigerate until serving time. When ready to serve, snip off point of piping bag and pipe into vessel of choice.
  • Garnish with plain or sweetened whipped cream and berries.
  • Alternatively spoon the mousse into glasses, cups or ramekins to serve. 

Serving Suggestions

To serve, spoon or pipe the mousse into martini glasses, brandy snifters or stemmed wine glasses. For an over-the-top presentation, pipe the mousse into purchased chocolate shells.

From bite-sized to small bowl sized, they make an elegant presentation. Garnish with berries, whipped cream and fresh mint for more flavor and color; a treat for the eye as well as the palate.

You can purchase varying sizes of chocolate shells at many better grocery stores, online chocolate dessert shell sources and sometimes at stores like Cost Plus World Market. Availability comes and goes depending on the season.

Chocolate mousse platter

More Chocolate Recipes

For a really incredible, no fail chocolate pudding recipe, see the Chocolate Pots de Creme recipe with dark chocolate, coconut milk, eggs and stevia. It's heavenly and people always love it. For another twist on mousse, try my white chocolate peppermint mousse recipe.

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chocolate mousse | AFoodCentricLife.com

Easy Chocolate Mousse

Sally Cameron
Chocolatey and rich, this decadent dessert whips up in minutes. To eliminate the sugar, powdered monk fruit blend works great. Make it a day ahead too if needed to save time. This recipe doubles easily.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 4
Calories 384 kcal

Equipment

  • Hand mixer or stand mixer for whipping cream

Ingredients
  

Chocolate Mousse

  • 1 ½ cups cold heavy whipping cream
  • ½ cup powdered sugar OR powdered monk fruit
  • ⅓ cup unsweetened cocoa powder Black, Dutch, or natural
  • 2 teaspoons pure vanilla extract

Optional Garnishes

  • 4 ounces whipping cream whipped, for garnish
  • raspberries or strawberries
  • chocolate sprinkles
  • mint leaves
  • 2 ounces bar chocolate for chocolate shavings

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Instructions
 

  • Sift the cocoa powder and powdered sugar together to eliminate any lumps over wax paper or parchment paper.
  • Pour heavy cream into a medium bowl and whip on medium low speed with a hand electric mixer until soft peaks begin to form. Stop the mixer and add the cocoa-sugar mixture using parchment as a funnel. Start low and whip the the mousse together until it's well incorporated and the mousse.
    You can also use a standing mixer fitted with the whip attachment.
  • Place mousse in 18" disposable bags fitted with a wide star tip or round tip and pipe into glasses or ramekins to serve. Alternatively use a plastic zip bag fitted with
    . Twist top and close with a rubber band. Refrigerate until serving time. When ready to serve, snip off point of piping bag and pipe into vessel of choice. Garnish with plain or sweetened whipped cream and berries.
  • Alternatively spoon the mousse into glasses, cups or ramekins to serve. 

Notes

To pipe the mousse:
  • Fill a 16" - 18" disposable piping bag half way with mousse, twist to push the mousse towards the bottom, then cut a small piece off the top of the bag to pipe and gently squeeze the mousse out. They are great for piping deviled egg filling too! 
  • You can also use large star tips for a fancier presentation. Get one in the #800 range like this #828. 
  • Without a piping bag, use a gallon zip plastic bag and pipe from the lower corner of the bag. 
If you are making whipped cream to garnish the chocolate mousse, be sure to lightly sweeten it and add a little vanilla if desired (called chantilly cream).
Nutrition Notes:
  • Garnishes are not included in the nutrition calculation. 
  • If you make this with monk fruit/allulose powder as I do (for keto/low carb), the only carbs in the recipe come from the cocoa powder. 
  • If you make it with real powdered sugar, each serving has 22 carbs.
  • If you make it with monk fruit blend, each serving has only 7 carbs. 
 
 

Nutrition

Serving: 0.5cupCalories: 384kcalCarbohydrates: 22gProtein: 4gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 101mgSodium: 26mgPotassium: 197mgFiber: 3gSugar: 18gVitamin A: 1312IUVitamin C: 1mgCalcium: 68mgIron: 1mg
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Gluten-Free Cheesecake (Instant Pot Recipe)

by 26 Comments

Craving a gluten-free cheesecake? Here's one that's ultra-creamy, rich, and fuss-free. This version bakes perfectly in an Instant Pot or pressure cooker for silky results without cracks and in a fraction of the usual time. Keep it classic and bare, or finish with a simple sour cream layer, fresh berries, or your favorite sauce for the holidays. Naturally gluten-free with a crisp GF crust-and reliably flawless every time.

Creamy rich cheesecake on a white plate with a bright red berry sauce.

Cheesecake is a classic favorite, but I don't make it often-it's a rich indulgence, loaded with cream cheese, eggs, and sugar. A full-sized cheesecake serves 12-16, which means a lot of leftovers (and too much temptation in the fridge!). The perfect solution? A small-batch 7-inch or 8-inch cheesecake made right in your Instant Pot-just the right size for a treat without overdoing it.

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Why You'll Love Gluten-Free Cheesecake

  • It takes way less time than traditional cheesecake.
  • Simple ingredients and so easy to make!
  • Use whatever toppings you please.

Ingredients You'll Need

  • Cream cheese: Get full-fat cream cheese , not low-fat cream cheese.
  • Sugar: You can use regular sugar or go lower carb with allulose or allulose and monk fruit blend.
  • Eggs: Large are fine.
  • Vanilla: Use real vanilla extract. Vanilla paste is good too.
  • Lemon: just a little juice and the zest if you please.
  • Crust: Use gluten-free or classic graham crackers or ginger cookies.
  • Butter: A little unsalted butter for the pan and crust.

Please see the recipe card for measurements.

Substitutions and Variations

  • Use almond extract instead of vanilla extract.
  • Eliminate sugar by using powdered allulose or a monk fruit-allulose blend. It works great. I use the powdered allulose (⅔ cup).
  • Varying your toppings gives you lots of variations.
  • Stir ½ cup mini chocolate chips into the batter before pouring it into the pan. Stir them in 1 teaspoon of cornstarch before adding them to the batter-this helps them stay evenly distributed...or melt them and swirl into the batter.

Chef's Tip - Classic Sour Cream Topping
For a smooth, tangy finish that also hides any small surface cracks, combine 1 cup sour cream with 2-3 tablespoons sugar and ½-1 teaspoon vanilla. Spread it over the slightly cooled cheesecake (it can still be just warm), then chill until the topping is set and the cheesecake is completely cold.

How to Make Gluten-Free Cheesecake (Instant Pot)

Pressure Cooker Set Up

Prepare a foil strip for lifting the cake out of the pressure cooker with an 18" strip of foil and double folding it twice lengthwise. Set trivet inside the pressure cook and add 2 cups of water.

Note - The photos were taken using a stovetop pressure cooker. New photos with my Instant Pot are in the works.

A black trivet placed in the bottom of a pressure cooker with a little water.

Make the Gluten-Free Crust

For the crust, I use organic, gluten-free ginger snap cookies or graham crackers. To make the crumbs, whirl the cookies in a food processor or put them in a heavy duty zip bag and crush finely with a rolling pin or meat pounder. I like the extra flavor from the ginger cookies. Combine with the melted butter.

Spread a little butter on the bottom and sides of the pan, then press the crumbs into the bottom and a little up the sides.

Pouring cheesecake batter into a springform pan with a graham cracker crust.

Mix Batter and Pour

In the bowl of a food processor (or with a hand mixer) puree the room temperature cream cheese and sugar until smooth, about 15 seconds. Blend in the eggs, lemon juice, zest, and vanilla, about another 10 seconds. Do not overwork the batter. Pour batter into the springform.

With the aid of the foil "wings" lift the cheesecake carefully into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid on and set the Instant Pot to high pressure for 19 minutes.

Note - If you use an older stovetop pressure cooker that reaches high pressure (PSI) than an electric Instant Pot, set your timing for 15 minutes.

Finishing the Cheesecake

When time is up, press the cancel button and allow the pressure cooker to go through a natural release for 10 minutes, then release any extra pressure manually. A gentle jiggle in the middle is exactly what you want. The center will firm up as it chills. If the edges are set and the center wobbles a little it's done.

Cool on a wire rack at room temperature and chill overnight. It's amazing. After a few hours or an overnight chill it becomes more dense and velvety like a traditional cheesecake.

A springform pan lowered into a pressure cooker for pressure cooker cheesecake.

Make-Ahead Tips

Cheesecake is one of the best make-ahead desserts. Prepare it 1-2 days in advance and keep it covered in the refrigerator until ready to serve. The texture actually improves after a full overnight chill, becoming even smoother and more sliceable.

Add any toppings-berries, whipped cream, sauces, or the sour cream layer-just before serving or after the cheesecake is fully chilled.

Serving Suggestions

Serve gluten-free cheesecake well-chilled for the smoothest, creamiest texture. It's wonderful just as it is, or dress it up for the season with fresh berries, a spoonful of blueberry compote, or a simple drizzle of melted chocolate. A dollop of lightly sweetened whipped cream is always welcome.

For holiday dinners, pair it with a bright cranberry sauce, a swirl of strawberry coulis, or a dusting of cocoa or cinnamon for a festive finish. This cheesecake slices beautifully, making it a great make-ahead dessert for entertaining.

Storing

Cover the cheesecake tightly and refrigerate for 4 days.

Recipe FAQs

Can I use regular (non-gluten-free) graham crackers for the crust?

Yes. Any classic graham cracker or cookie-crumb crust works perfectly if you don't need the cheesecake to be gluten-free. The filling stays the same.

Can I make this without a food processor?

Yes. A hand mixer works very well for this smaller cheesecake. Mix on low speed and stop as soon as the batter is smooth-especially after adding the eggs. A stand mixer isn't ideal for this recipe because the bowl is large and the batter is smaller volume; it tends to incorporate too much air, which can lead to puffing or cracks.

What size pan do I need?

A 7-inch springform or removable-bottom cheesecake pan fits most Instant Pots. If yours is larger or smaller, you may need to adjust the cooking time slightly.

How do I keep my cheesecake from cracking?

Two things help most: Avoid over-mixing the batter once the eggs are added.
Let the pressure release naturally. Even if a small crack appears, the texture will still be perfect-and toppings easily cover it.

More Dessert Recipes

Please Leave a Comment

If you make this gluten-free cheesecake, please leave a comment and let me know. I love hearing from you and comments also help other readers. Thanks for supporting my site!

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cheesecake | afoodcentriclife.com

Gluten-Free Cheesecake (Instant Pot)

Sally Cameron
Cheesecake is a snap to make with a pressure cooker, and this little size is perfect for a small group. Top with fresh berries or berry sauce. For a gluten-free crust, I use GF ginger snap cookies, GF oat cookies, or GF graham cookies.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 19 minutes
Pressure time 40 minutes
Total Time 1 hour 9 minutes
Course Dessert
Cuisine American
Servings 6 to 8
Calories 455 kcal

Equipment

Ingredients
  

Crust

  • 1 teaspoon soft butter for greasing the pan
  • 3 ½ ounces graham crackers/cookies or ginger cookies gluten-free or regular
  • 3 tablespoons butter melted

Cheesecake Filling

  • 16 ounces regular cream cheese
  • ½ cup sugar for no-sugar see notes below
  • 2 large eggs
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon grated fresh lemon zest optional
  • 1 teaspoon fresh orange zest optional
  • 1 teaspoon good quality vanilla almond is good too

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Instructions
 

Ready the pressure cooker and pan

  • Prepare a foil strip for lifting the cake out of the pressure cooker by taking an 18" strip of foil and double folding it twice lengthwise. Set trivet inside the pressure cook and ad 2 cups of water. Place the foil strip on the bottom of the trivet and up the sides.

Make the crust

  • Crush the cookies fine in a food processor or in a zip bag with a rolling pin.
    In a small bowl, mix the cookie crumbs and the melted butter together, then pour the crumbs into the springform pan. Pat most of the crumbs on the bottom with a little up the sides, pressing to adhere and create a smooth base. You can use your fingers or a flat bottom glass to assist with the coverage and evenness.
    Butter the bottom and sides of the springform pan with the 1 teaspoon of soft butter.

Make the batter

  • In the bowl of a food processor puree the cream cheese and sugar until smooth, about 15 seconds. Blend in the eggs, lemon juice, zest, and vanilla, about another 10 seconds. Do not overwork the batter. Pour batter into the prepared pan.
    Note: without a food processor use an electric hand mixer and a medium bowl.
  • Carefully lower the pan into the pressure cooker, keeping it level. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place. Set the Instant Pot to high pressure for 19 minutes.
    When time is up, press the cancel button and allow the pressure cooker to go through a natural release for 10 minutes, then release any extra pressure manually.
  • Carefully unlock and remove the lid tilting away from you so the hot steam can escape. When steam subsides, remove the pan to a wire rack to cool. If there is a little water on top blot with a paper towel. The cheesecake will look a little puffy almost like a dense soufflé. As it cools it condenses.
    When cool, cover the cheesecake with plastic wrap and refrigerate the cheesecake for 4 hours or overnight.
    I put a folded paper towel on top to catch any condensation from the plastic wrap, which should not happen if your cake is totally cool before putting it in the fridge.
  • To un-mold after cooling and chilling, run a thin knife around the inside of the pan, release the spring and remove the pan rim. To serve, garnish as desired. To slice easily, see trick below!

Notes

Some recipes direct you to cover the pan top in foil before placing it in the pressure cooker. I've tried it both ways and prefer the result without the foil cover. Yes, there is a small pool of water on the top but its easily blotted up with a paper towel.
Slicing trick - use a long piece of unwaxed, unflavored dental floss for clean slices. Works great.
Adapted from the Pressure Perfect cookbook by Lorna Sass.

Nutrition

Calories: 455kcalCarbohydrates: 33gProtein: 8gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 145mgSodium: 354mgPotassium: 128mgFiber: 1gSugar: 26gVitamin A: 1186IUVitamin C: 2mgCalcium: 98mgIron: 1mg
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Balsamic Strawberries (with Homemade Balsamic Glaze)

by 7 Comments

Balsamic strawberries might sound like an unexpected pairing, but they're a perfect match. Sweet, juicy berries meet the rich tang of a balsamic vinegar reduction (also called balsamic glaze or balsamic syrup) for a simple yet elegant dessert. This easy recipe takes just minutes to make and can be served on its own, spooned over ice cream or frozen yogurt, or layered with whipped cream for an effortless summer treat. Bonus: it includes a quick homemade balsamic glaze recipe!

Strawberries with Balsamic syrup in stemmed glasses for dessert.

The small squeeze bottle near my stove holds an intensely flavored brown syrup - balsamic glaze. A drizzle transforms almost anything it touches. Usually, healthy and dessert don't belong in the same sentence, but this one proves otherwise. The natural sweetness of ripe strawberries pairs beautifully with the tart, syrupy richness of balsamic glaze, creating a dessert that's both light and indulgent.

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Why You'll Love Balsamic Strawberries

  • Simple, elegant, and easy - Just a few ingredients come together in minutes for a light, flavorful dessert.
  • Customizable balsamic glaze - Choose from three easy options - store-bought, reduced balsamic vinegar, or a quick homemade balsamic syrup.
  • Dress it up or down - Serve simply in a bowl, or elevate it over ice cream, yogurt, or mascarpone for a fancier touch.
  • Perfect for strawberry season - Sweet, ripe strawberries shine in this healthy, refreshing summer dessert.

If you love balsamic vinegar, try these balsamic glazed brussels sprouts. So good!

Ingredients You'll Need

A bowl of riper ed strawberries, a glass bowl of balsamic vinegar, and a little brown sugar.
  • Strawberries - Use fresh, not frozen, strawberries. Thawed berries become too soft and watery. Choose sweet, ripe berries for the best flavor - and if you can, go organic, since strawberries always make the EWG's Dirty Dozen list.
  • Balsamic vinegar - Use a good-quality balsamic vinegar for the glaze or reduction. Homemade balsamic glaze (or balsamic syrup) tastes far better than most store versions, which are often thickened with gums and can turn sticky. It's quick to make and delivers a smooth, balanced flavor.
  • Brown sugar - Optional, and only if you're making your own balsamic glaze. The sugar helps the balsamic vinegar reduce and caramelize into a glossy, syrupy glaze.

Please see the recipe card for measurements.

Substitutions and Variations

  • Add fresh raspberries. Mix in a handful of raspberries with the strawberries for a pretty color contrast and added tartness.
  • Fresh herbs. Finely slice basil or mint and sprinkle over the top just before serving.
  • Creamy topping. Add a dollop of softly whipped cream (try it with vanilla) or use lightly sweetened Greek yogurt for a fresher take.
  • Serve over ice cream. Vanilla ice cream or frozen yogurt balances the tangy balsamic glaze beautifully.
  • Need a little more sweetness? If your berries aren't real sweet, sprinkle in a touch of sugar or a monk fruit-allulose blend to taste and let them macerate for a few minutes.

Another sauce idea: If you'd rather have chocolate over those strawberries, try this homemade chocolate syrup, or serve them both. They are good together.

How to Make Balsamic Strawberries

For Strawberries

whole strawberries in sieve drying after washing on a marble counter.

Wash and dry the strawberries. Slice in halves or quarters vertically. Add to bowls or stemmed glasses for serving or see more serving ideas towards the end.

How to Make Balsamic Glaze

Pouring balsamic vinegar into a small pan for reducing into glaze.
Step 1: Add vinegar to a small pan (1-2 qt). Simmer over low until reduced by ⅓.
Finished balsamic glaze on the back of a spoon like syrup.
Step 2: As the vinegar reduces, it thickens until it coats the back of a spoon. It thickens further upon cooling.

Chef's Tip: If your balsamic glaze thickens too far, thin with a little water. Pour into a squeeze bottle or a small jar with a tight lid. No refrigeration is needed.

Need another way to use balsamic glaze? Try this Fig, Goat Cheese and Prosciutto Crostini with Balsamic Glaze.

Molasses colored balsamic glaze in a jar dripping off spoon.

For another terrific, easy to make dessert, try this strawberry panna cotta recipe. And a little of the balsamic would be great over the top too.

Chef's tip: Choosing balsamic vinegar. Balsamic vinegar comes in a range of prices from cheap stuff to highly prized bottles costing a small fortune. For a balsamic reduction, choose a decent quality but no need to break the bank. And be sure to read the label. Don't buy a poor quality bottle with caramel coloring or anything added. Here's a good balsamic vinegar with a syrupy quality so you can use a drizzle of balsamic vinegar right from the bottle.

More Uses for Balsamic Glaze

Balsamic glaze is useful in so many ways. Think of it as more of a garnish.

  • Squirt a little over basic green beans as a quick upgrade.
  • Drip it onto toasted baguette smeared with soft goat cheese for an easy appetizer.
  • Use it as a sauce for roast or grilled salmon or chicken.
  • Garnish pureed soups.
  • Squirt over a classic Caprese salad of sliced tomatoes, mozzarella and basil leaves with some good olive oil.
  • Use it with other fresh fruit. Wrap small wedges of cantaloupe with prosciutto and drizzle with balsamic glaze.

Use fresh strawberries in these terrific greek yogurt parfaits, like dessert for breakfast.

Strawberries with Balsamic syrup in stemmed glasses for dessert.

How Long Does it Last?

Homemade balsamic glaze lasts a long time because of the acid and sugar. Keep in an airtight container. Storing in a cool pantry is best. Refrigeration is not necessary.

If you want to refrigerate it realize it will thicken from the cold so let it warm up or thin with a little water if needed. An opened bottle of balsamic vinegar lasts probably 12-18 months kept tightly capped after use, so a balsamic reduction should also last a long time.

Serving Suggestions

Serve balsamic strawberries at room temperature or chilled in a small bowl drizzled with the balsamic glaze. For a fancier presentation place strawberries in martini-style stemmed glasses. It's also wonderful over a scoop of ice cream or pound cake.

Want something a little more decadent? Start with one of these gluten-free chocolate brownies, then a scoop of ice cream, strawberries, and balsamic. It's over the top!

Some people like a grind of fresh black pepper with their berries but I prefer it without.

Recipe FAQ

Can I use frozen strawberries?

Fresh strawberries are best for serving balsamic strawberries. Frozen then thawed strawberries are very wet and soggy, so the texture is not the best. If frozen is all that you have, thaw frozen strawberries and mash them with a fork, then serve with the balsamic glaze over the top of ice cream or frozen yogurt, or over a slice of cake. Try the recipe again when you can get good fresh strawberries.

How long will balsamic glazed strawberries last?

Keep fresh strawberries stored separately in the refrigerator and dress when you are ready to serve. Balsamic glaze (or balsamic syrup) lasts unrefrigerated for weeks. Fresh strawberries last in the refrigerator about 5 days. If you macerate the strawberries in the balsamic glaze, it is best served right away. As it is so simple, no need to make it ahead.

How much sugar should I add to balsamic glaze

Depending on the sweetness of your balsamic vinegar, you may not need to add any sugar; at most a teaspoon or two. How much depends on how sweet you want it. Good balsamic vinegar has a nice natural sweetness. Make your glaze, taste, the if needed, add a little brown sugar or monk fruit for a great zero-sugar option. One of my favorite sweetening options is simple syrup made with monk fruit.

More Delicious Recipes With Strawberries

Strawberries are great in summer salads, like this strawberry salad with goat cheese or feta cheese.

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📖 Recipe

Strawberries with Balsamic syrup in stemmed glasses for dessert.

Balsamic Strawberries

Sally Cameron
Reduce balsamic vinegar with a little brown sugar and you get a fantastic, intensely flavored glaze that's versatile in many dishes. I keep a squeeze bottle ready to use by my stove. Here, it's paired with sweet strawberries for a simple, healthy dessert. The glaze makes extra. In a hurry, use store bought glaze.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course condiment, Dessert, Sauce
Cuisine Italian
Servings 6 Glaze yield 1 cup
Calories 24 kcal

Equipment

Ingredients
  

  • 1 12-ounce bottle decent quality Balsamic vinegar
  • 1 pound strawberries washed and quartered

Optional if needed

  • 1 tablespoon brown sugar

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Instructions
 

Balsamic glaze

  • Place vinegar in a small saucepan and a simmer until reduce by ⅓, from 12 ounces to 8 ounces. Watch so it does not burn or reduce too far. Stir or whisk occasionally. Taste. If it is naturally sweet enough for you, allow to cool then store in either a small glass jar or a squeeze bottle.
    If it is too tart for you, stir in a little brown sugar or use simple syrup (see note below).
    If balsamic glaze gets too thick, thin with just a little water until it is the consistency you desire.

Strawberries

  • Wash and stem the strawberries. Slice in half vertically or into quarters depending on size. Add to small bowls or stemmed glasses to serve, drizzled with the balsamic glaze. Serve immediately.

Notes

Other serving ideas:
  • With a dollop of sweetened whipped cream.
  • Over yogurt.
  • Over ice cream
More uses for balsamic glaze:
  • Add a squiggly line to dress a plate, like in a fancy restaurant
  • Drip it onto toasted baguette smeared with soft goat cheese for an appetizer (add figs if in season)
  • Use it as a sauce for roast or grilled salmon or chicken
  • Garnish pureed soups
  • Squirt over a classic Caprese salad of sliced tomatoes, mozzarella and basil leaves with some good olive oil
  • Drizzle over fresh, sweet strawberries for a fantastic and healthy dessert.
Homemade balsamic glaze lasts almost indefinitely because of the level of acid and sugar. Keep in an airtight container. Refrigeration is not necessary. If you want to refrigerate it realize it will thicken from the cold. If you've had it for a few months, taste it to be sure the flavor is still good. 

Nutrition

Calories: 24kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 1mgPotassium: 116mgFiber: 2gSugar: 4gVitamin A: 9IUVitamin C: 44mgCalcium: 12mgIron: 0.3mg
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Bacon-Wrapped Scallops

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Great food makes for great bribery. With the promise of a fabulous feast, we invited ourselves over to good friends for the weekend. They have a gorgeous home overlooking the California coast. Hey, what are friends for? The star of the dinner - bacon-wrapped scallops. Easy to assemble and grill and delicious to eat!

Grilled scallops wrapped with Prosciutto on bamboo skewers.

We've known Dave and Amy for many years and have been privileged to stay at their beautiful home in Ventura, CA. Whenever we visit, we threaten to move in and not leave. A custom-built house with beautiful views of the blue Pacific coastline, subterranean wine cellar, and of course, a fantastic gourmet kitchen with a Sub-Zero fridge and a big Wolf range.

Beautiful gourmet kitchen with Wolf range.

The Joy of Cooking With Friends

The blue coast of California from the top deck.

Cooking by itself is so much fun, but cooking with friends, for friends, multiplies the fun. The plan for the weekend was to hit the farmers market for fresh ingredients, cook together, enjoy what we made, drink some wine, and soak in the fresh ocean air and views from the third floor deck of their home. Sounded like a perfect weekend to us.

Ocean view of Ventura, CA, as viewed by a black Labrador, Lucky, on the top deck of the house.

When family and friends found out what we were up to, our quiet dinner for four quickly morphed into a party for nine. Ha! The more the merrier.

Another shot of the gourmet kitchen.

Menu Planning

When planning a party menu, I start with the main course and build around it. For this dinner, we planned grilled bacon-wrapped scallops because our hostess loved scallops. We picked up beautiful jumbo sized ones at the farmers market.

Shopping at a farmers market for seafood.

Instead of the usual bacon wrapping, this time we used Prosciutto. Either one works. After wrapping, we skewered them, drizzled with olive oil, and grilled.

Big sea scallops ready to be skewered for grilling.

How to Make Bacon-Wrapped Scallops

The process of wrapping scallops with prosciutto for the grill.

Slice the bacon or Prosciutto in half lengthwise (or thirds if your scallops are smaller) and wrap each scallop with a piece, ends overlapping, then skewer. Double pronged bamboo skewers provide good stability.

grilled scallops wrapped in prosciutto |afoodcentriclife.com

Dressed for Success

To dress the grilled scallops, we made a light and creamy mango-citrus sauce. It's the same sauce I used for the lobster salad a few weeks ago.

Combine fresh citrus juices, add chopped shallots, diced mango, oil, and a little honey then puree it all in a blender. Taste and season with salt and white pepper. I couldn't wait until Amy tasted it. Loved her reaction! You've got to make it.

Letting a friend taste the sauce, waiting for her reaction.
Good! She loved the sauce. Too bad you can't hear the yum!

The Rest of the Menu

With the main course nailed, we picked up what looked best at the farmers market. Nice plump artichokes looked great and everyone loves them.

A pot of artichokes ready for steaming.

Steam trimmed artichokes in a big pot, cool, split in half top to bottom, remove the fuzzy choke, drizzle with oil and grill to finish.

Split artichokes on the grill, scallops grilling in the background.

No grill? No problem. Wrap the scallops and sear them in a non-stick pan.

The finished platter of grilled scallops wrapped with prosciutto.

With tomatoes at their summer peak, we added a refreshing heirloom tomato gazpacho to the menu. A chilled soup bursting with fresh flavor, gazpacho is like eating a garden. Make a batch and eat it over the course of a week.

You can save leftover vegetables in your Sub-Zero fridge to keep fresh for when you are ready to make your next batch of gazpacho.

A Chef's tip on gazpacho: Many people are not familiar with chilled soups. They might even tell you they don't like them, even if they have never tried them. So make it and serve it in small cups, bowls or martini glasses, and watch people change their mind. It's delicious, cool, refreshing, flavor-filled and even good for you.

To round out the feast, we made a Mediterranean quinoa salad with fresh mint and dill plus feta, olives and veggies, and a tossed green salad for it's crisp green contribution.

Daniel Plan Mediterranean Quinoa Salad|AFoodCentricLife.com

Save Room for Dessert

To complete the menu, a great dessert is mandatory. It's what people eat last and remember most. To finish the feast, we made my favorite go-to dessert, a lemon almond polenta cake. It is always a hit and not a crumb was left.

One pan. An easy batter made in a food processor. Gluten-free. Reduced sugar. Dairy-free. Baked in a springform pan. Yes, it is the proverbial piece of cake, on several levels. The batter is so good, you'll want to just eat the batter, which Dave proved.

Lemond Almond Polenta Cake with Berries and whipped cream on a serving plate.

Wolf's dual convection oven with two fans and four heating elements produce more uniform heating than a single convection fan can deliver. Since the air is heated consistently throughout the oven cavity, there are no hot or cool spots, and this means greater consistency in your foods without ever rotating the pan. The cake came out perfect.

Making whipped cream for the lemon almond cake.

To serve the cake, we topped it with whipped coconut cream (I use an Isi Whipper), fun toy to have!) and fresh berries.

To do this, make sure your coconut cream is super cold and add a little sweetener (like honey or agave syrup) if desired.

A top down shot of the dinner table with all of the wonderful foods we prepared.

The Feast!

That last minute rush to get all of the food on the table. We finally got to enjoy the fruit of our labors and celebrate a great weekend with friends over a fantastic dinner

Cheers! Time for dinner with all gather around.

More Recipes

If you love scallops, try these seared scallops with pasta or seared scallops with orange miso sauce.

📖 Recipe

grilled scallops wrapped in prosciutto | afoodcentriclife.com

Bacon-wrapped scallops

Sally Cameron
Jumbo scallops wrapped in strips of Prosciutto are an easy and impressive main course. Wrap and skewer them ahead, then grill to perfection. The creamy mango-citrus sauce is a wonderful compliment. Serve with quinoa or brown rice, veggies and a salad. This recipe doubles or more easily for a crowd. No grill? Sear in a cast iron skillet or in a non-stick pan.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Seafood
Cuisine American
Servings 4
Calories 279 kcal

Equipment

  • Bamboo or metal grilling skewers

Ingredients
  

  • 1 ¼ pounds jumbo sea scallops about
  • 4 ounces strips of bacon or prosciutto
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoons granulated garlic
  • ¼ teaspoon ground black pepper
  • 4 9″ skewers see notes below

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Instructions
 

  • Lay scallops out on a flat surface. If it is still attached, pinch off the "foot" (abductor), a tough little piece on one side and discard. Lay out strips of Prosciutto and slice them in half (or thirds) lengthwise. Wrap one strip of Prosciutto around each scallop and overlap the end. Place three wrapped scallops on each skewer.
  • Drizzle a little olive oil over both sides of the scallops and sprinkle with salt, garlic and pepper. Use a little more if needed, but go easy on salt as Prosciutto is salty.
  • Heat grill to hot, clean grates with a stiff brush and oil the grates. Place scallop skewers on the grill and close the lid. Cook about 2 minutes per side, until scallops are pearly white, opaque and a little firm when touched. Don't overcook them to maintain tenderness. Prosciutto will be crisp at the edges. Serve with citrus sauce, a few tablespoons per person or a good extra virgin olive oil.

Notes

Note on skewers - I've found that 9″ double pronged bamboo skewers work the best for these big scallops as they provide stability and easy turning when grilling. They are inexpensive and can be purchased online on Amazon. You can also use two standard bamboo skewers for each of the three scallops. If they are too long, cut them with kitchen shears.
When buying prosciutto, be sure the label read just pork and salt. 

Nutrition

Calories: 279kcalCarbohydrates: 5gProtein: 21gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 53mgSodium: 889mgPotassium: 351mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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Sun-Dried Tomato Pesto (Pesto Rosso)

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If you love green basil pesto, you must try it's amazing red cousin, sun-dried tomato pesto (aka pesto rosso). The rich red color and savory flavor are from earthy sun-dried tomatoes. Easy to make from items in your pantry, there are many way to use this red pesto and it even freezes. Transform ordinary dishes into something special.

An open glass jar of sun-dried tomato pesto with bread slices behind and basil leaves.

Sundried tomato pesto is just as delicious as it's famous Italian green cousin, traditional basil pesto (Pesto alla Genovese). Why is it so good? It's full of umami flavor from both the tomatoes and the parmesan, that famous savory fifth flavor.

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Why You'll like This Recipe

  • Easy to make with a food processor.
  • Lots of delicious ways to use it.
  • Made from traditional pesto ingredients.
  • An easy sauce from mostly pantry ingredients.
  • Different kinds of pestos are fun and tasty.

Love tomatoes? Try these oven roasted cherry tomatoes. They are sort of like sun dried tomatoes but done in the oven.

Recipe Ingredients

Ingredients for pesto rosso or sun-dried tomato pest on the counter.
  • Sun-dried tomatoes: Buy sun-dried tomatoes packed in extra virgin olive oil for this pesto recipe as you use the oil in the recipe.
  • Fresh basil leaves: Of course pesto must have fresh basil, but there are substitutions, please see below.
  • Nuts: I prefer pine nuts, options below. Use them raw or toast them lightly.
  • Garlic: Fresh garlic cloves for flavor power.
  • Lemon juice: Adds brightness of flavor and cuts the richness.
  • Oil: Extra virgin olive oil is best, you need a little extra to get the right consistency.
  • Cheese: This particular pesto uses finely grated parmesan cheese, but you can use pecorino cheese instead.

Please see the recipe card for measurements. Due to the saltiness of the cheese you won't need extra salt.

Chef Sally's tip: Sun-dried tomatoes come in both oil-packed and dried versions. If you're using plain dried (no oil) tomatoes, re-hydrate them by soaking in hot water until they are soft and pliable. You'll need about 24 tomatoes and 6-8 tablespoons of extra virgin olive oil for making the pesto rosso.

Substitutions and Variations

Sun dried tomato pesto (or pesto rosso) is nicely customizable. Try these options:

  • Red pepper flakes, just a pinch for a little heat, or use a pinch of cayenne.
  • Add some smoked paprika for a smoky rich flavor.
  • If fresh basil is out of season or unavailable, try a combination of fresh flat leaf parsley and fresh oregano.
  • Nuts: Use walnuts or almonds instead of pine nuts, or a combination.
  • No oil-packed sun-dried tomatoes? Use the plain dried tomatoes and read my note above.
  • To make this vegan, use vegan parmesan or try nutritional yeast (I have not tried this variation).

For a classic basil pesto try this recipe. Homemade pesto is the best!

How to Make Sun-Dried Tomato Pesto

Sun-dried tomato pesto ingredients in a food processor.
Step 1: Add the tomatoes and their oil from the jar, plus basil, nuts, cheese, garlic, and lemon juice to the food processor.
Pesto rosso almost smooth in a food procesor workbowl.
Step 2: Process by pulsing until it's broken down and starts to smooth out into a chunky paste.
Drizzling olive oil into a food processor through the feed tube.
Step 3: With the machine running, drizzle in the last two tablespoons of olive oil and create a fairly smooth paste.
Rich reddish brown tomato pesto on a spoon.
Step 4: The finished pesto.

Chef Sally's tip on toasting nuts. Toasting nuts intensifies their flavor. To toast walnuts or pine nuts, scatter the nuts on a rimmed metal baking sheet in a low, 300°F oven for about 20 minutes. Shake the pan once in awhile. Check them early versus late so you don't burn them. Nuts burn easily because of their oil content. Another method is in a dry warm fry pan or skillet over low heat. Shake the pan occasionally and use your nose. You will start to smell them when they are about done.

For another terrific summer appetizer, try these goat cheese crostini with nectarines.

Serving Suggestions

A white bowl of creamy whipped ricotta dip with sun-dried tomato pesto.

Sun-dried tomato pesto is best served at room temperature, so get it out of the refrigerator early unless it's freshly made. Here are serving ideas:

  • Stuff boneless skinless chicken breasts with sun-dried tomato pesto and goat cheese, then bake at 350°F until done.
  • Spread on toasted or grilled baguette slices as an appetizer.
  • Toss with hot cooked pasta noodles for pesto pasta.
  • Use as pizza sauce.
  • Swirl into risotto (a favorite).
  • Serve it with eggs instead of hot sauce.
  • Use as a sandwich spread.
  • Toss it with zucchini noodles for a low carb option.
  • Make this fabulous whipped ricotta dip with sun-dried tomato pesto (above!).

Make it into a creamy dip: For a rich, savory dip, blend some of this pesto with ricotta in the food processor until smooth. It's heavenly with crackers or crostini. You can also use it as a pasta sauce - see my Sun-Dried Tomato Pesto Pasta for directions.

sun-dried tomato basil pesto

Recipe FAQs

Can I make sun-dried tomato pesto without nuts?

Yes, you can omit the nuts or substitute them with seeds such as sunflower seeds or pumpkin seeds (pepitas) for a nut-free version.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Sun-dried tomatoes provide a concentrated flavor that fresh tomatoes cannot replicate. However, you can roast fresh tomatoes until they are fairly "leathery" to reduce moisture and enhance their flavor if you want to experiment.

Do I need a food processor to make sun-dried tomato pesto?

A food processor or blender is commonly used to achieve a smooth consistency, but you can also use a mortar and pestle for a more rustic texture. Chop the sun-dried tomatoes first to get started. A food processor makes it faster.

How do I store sun-dried tomato pesto?

Store the pesto in an airtight container in the refrigerator for up to a week. For longer storage, freeze the pesto in ice cube trays and transfer the cubes to a freezer bag once frozen. The silicone ice cube tray make it easy to pop out.

More Recipes With Tomatoes

Whether fresh, roasted, or dried, tomatoes are tasty, versatile, and part of so many recipes. For tomato inspiration try some of these recipes.

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If you make sun-dried tomato pesto, 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.

Originally published 3/12/2010.

📖 Recipe

Glass jar of pesto rosso, red pesto, ready to enjoy.

Sun-Dried Tomato Basil Pesto

Sally Cameron
A versatile and easy recipe that holds well in the refrigerator and even freezes. Use atop crackers or crostini for an appetizer, add to a sandwich, stuff chicken breasts, toss with hot pasta or risotto.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American, Italian
Servings 12 Yield 1 ½ cups
Calories 117 kcal

Equipment

Ingredients
  

  • 8 ounce jar sun-dried tomatoes in extra virgin olive oil you'll use the oil
  • 1 cup lightly packed fresh basil leaves
  • ½ cup pine nuts
  • ½ cup finely grated Parmesan cheese about 2 ounces
  • 2 large garlic cloves chopped fine
  • 2 tablespoons lemon juice ½ a lemon
  • 1 pinch red pepper flakes
  • 2 tablespoons extra virgin olive oil

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Instructions
 

  • In a food processor add the sun-dried tomatoes and their oil, basil leaves, nuts, cheese, garlic, lemon juice, red pepper flakes and using long pulses, puree the pesto, stopping to check the consistency and scrape down the bowl once or twice. Add the other 2 tablespoons of oil and process.
    Note - If you want it looser or more creamy, add a little more oil, a little at a time.

Notes

In an 8 ounce jar of sun-dried tomatoes in oil, there are approximately 24 tomatoes and ¼ cup of extra virgin olive oil. They brand you purchase may vary, which is why is write this note. 
Refrigerate pesto for up to a week or freeze sun-dried tomato pesto in small containers or ice cube trays for several months. Be sure to label and date.
If using sun-dried tomatoes not packed in extra virgin olive oil, rehydrate dried tomatoes in very hot water until soft, then drain. You'll need 6-8 ounces of extra virgin olive oil (maybe a little more), to get the pesto to the right consistency.
For a no-nut pesto, try raw sunflower seeds. For nuts, walnuts, cashews, and almonds also make good pesto.

Nutrition

Serving: 2tablespoonsCalories: 117kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 118mgPotassium: 344mgFiber: 1gSugar: 0.3gVitamin A: 385IUVitamin C: 21mgCalcium: 64mgIron: 1mg
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Please note that the nutritional information presented above is an calculated estimate and may vary depending on the exact ingredients and brands used.

Blanching Green Beans

by 1 Comment

Blanching green beans is one of the simplest and most useful cooking techniques every home cook should know. In just a few minutes, this method locks in their bright green color, keeps them a crisp-tender texture, and enhances their fresh flavor. Whether you're preparing them for a salad, a quick sauté, simple side dish, or freezing for later, blanching ensures perfectly cooked green beans every time. Let me show you how.

Green beans cooking in boiling water in a dutch oven on the stovetop.

Blanching is typically defined as briefly boiling a vegetable (usually 1-2 minutes) followed by shocking it in ice water to stop cooking. The timing can vary based on how the green beans will be used, whether they will be frozen for future use, or refrigerated for serving later in another recipe. You can also blanch longer (5 minutes) and serve right away while hot.

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Why You'll Love Blanching Green Beans

  • A simple method everyone should learn.
  • Useful with many vegetables beside green beans.
  • Blanching green beans means a quick side dish for weeknight dinners. 

For a classic green bean recipe, try green beans almondine, delicious with almonds.

Ingredients You'll Need

A glass bowl of fresh trimmed green beans with salt for cooking.
  • Green beans: Use fresh green beans, aka string beans. My favorite are the French variety labeled haricot vert or baby green beans because the are flavorful and tender, but get what looks best at your market. Bright green, crisp, no spots.
  • Salt: Blanching means salted water, and I use kosher salt for this and other culinary needs.

Here are my Thanksgiving green beans, blanched, chilled, refrigerated a day ahead, then dressed to serve.

Chef's Tip on type of beans: Green beans, string beans, and snap beans (they snap when you break them) are the same thing. Wax beans are closely related (the yellow variety). Pole beans grow on vines and need support, while bush beans grow in compact plants. Though their textures and flavors are similar, pole beans often have a deeper flavor.

What is Blanching?

The blanching process is briefly cooking green beans (and other vegetables) in boiling water to enhance their color, texture, and flavor. Blanching preserves the bright color, enhances texture, and stops enzyme actions that cause spoilage. It's especially useful before freezing vegetables. 

Blanching water is generously seasoned with salt, which helps bring out the green beans natural flavors-but don't worry, they don't absorb all of it.

  • Traditional Blanching (1-2 minutes): Keeps beans crisp-tender, perfect for recipes where they'll be cooked further (sautéing, stir-frying, casseroles).
  • Extended Blanching (3-5 minutes): Softens the beans to fully tender, making them ideal for serving immediately as a side dish.

At 5 minutes, you're still technically blanching-just blanching to doneness. Some sources might call this parboiling, since it softens the beans more, but as long as they're not fully boiled until mushy, it still qualifies as blanching.

Chef's tip: What else is blanching good for? Instead of serving raw carrots on your next vegetable party platter, blanch the carrots for 1-2 minutes. They are so much better! The same for broccoli florets and snap peas (1 minute blanch then shock in ice water)

How to Blanch Greens Beans

Green beans cooking in boiling water in a dutch oven on the stovetop.
  1. Fill a large pot of water ¾ full. You need a big pot and lots of water for successfully blanching green beans (and other vegetables). Use a 5-7 quart pan.
  2. Add 1 tablespoon of kosher salt per quart of water. Just eye it when you add the water. It seems like a lot, but it's how the green beans are seasoned. It makes a big difference in taste, and you don't consume all of that salt. It seasons the beans then the water is tossed, so most is discarded.
  3. Add green beans and blanch 1-5 minutes, depending on what you are going to do with them.
  4. When done, use a slotted spoon or a spider to scoop the green beans into the ice-cold water to chill and stop the cooking process, about 1 minute, then drain and dry on a clean kitchen towel or paper towels.

Blanched beans can be served immediately while hot, skipping the ice bath. If blanching for a salad or another recipe, chill in an ice bath, then dry thoroughly and store in the refrigerator. Use within 3-4 days for the best texture and freshness.

Freezing Blanched Green Beans

  • Pat dry before freezing. Excess moisture can cause ice crystals and freezer burn.
  • Freeze in a single layer first. Spread them on a baking sheet before transferring to a freezer bag to prevent clumping.
  • Use airtight storage. Vacuum-seal or use a freezer-safe container with air removed for better preservation.

For best quality, use frozen green beans within 3 months to retain the best texture, color, and flavor. They are safe to eat up to 6 months or even longer, but they may start to lose texture and taste over time.

Green beans chilling in an ice bath to retain color and stop the cooking process.

Serving Suggestions

After blanching green beans for serving, serve hot, room temperature, or cold try these options:

  • Make simple sautéed green beans with a little butter or olive oil, adding garlic for garlicky green beans. 
  • Simply dress with a drizzle of olive oil, salt and pepper, plus a little fresh chopped parsley or other herb.
  • Add chopped nuts such as walnuts, pecans, pistachios or pine nuts for crunch and texture.
  • Sprinkle with citrus zest for color and flavor.
  • Use a extra virgin finishing oil, such as walnut, hazelnut, white truffle, lemon, rosemary or basil.
  • Drizzle with store-bought or homemade Balsamic syrup
  • Toss with sautéed mushrooms and a little toasted sesame oil and ginger for Asian flavor.
  • Toasted pine nuts and dried cranberries.
  • Add buttery homemade breadcrumbs with parmesan.
  • Dress with a simple vinaigrette, add herbs and capers.

In this sweet corn succotash recipe, swap blanched, chopped green beans for the soy beans or lima beans for a terrific summer vegetable salad.

Cold green bean salad with cherry tomatoes, corn, feta and red onion in a white bowl.

Recipe FAQs

How long should I blanch green beans?

The blanching time for green beans typically ranges from 2 to 3 minutes, depending on their size. This duration ensures they become tender-crisp while retaining their bright green color. For serving right away to eat, blanch 5 minutes.

Do I need to trim the ends off green beans before blanching?

Yes, trim the stems before blanching.

How do I properly cool green beans after blanching?

To stop the cooking process, shock the green beans in ice water for 30-60 seconds, the drain and dry.

Can I blanch green beans ahead of time before using them in a recipe?

Yes, that way one step is already done, saving you time. After blanching and shocking in ice water, drain beans thoroughly and store in a covered container in the refrigerator. They stay fresh for 3-4 days before texture and quality start to decline.

Can I blanch other vegetables using the same method?

Absolutely, although blanching times vary depending on the vegetable and size and what their purpose will be.

More Recipes With Green Beans

Blanched green beans are terrific in this green bean salad, a summer staple recipe.

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📖 Recipe

Bright green beans in a white colander on a cutting board.

Blanching Green Beans

Sally Cameron
One of the simplest and most useful cooking techniques every home cook should know. In just a few minutes, this method locks in their bright green color, keeps them a crisp-tender texture, and enhances their fresh flavor.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 8 2 ounces per person
Calories 18 kcal

Equipment

  • Large pot

Ingredients
  

  • 1 pound fresh green beans regular or French haricot vert
  • kosher salt for blanching water

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Instructions
 

  • Bring a large pot of salted water to a boil. Use 1 tablespoon of kosher salt per quart of water. While water is coming to a boil, set up your ice bath with a large bowl filled half with ice and half with cold water.
  • When water is boiling, drop green beans into boiling water for 2-5 minutes. If they will be cooked in another dish, start at 2 minutes. If you plan to eat them right away, blanch for 5 minutes.
  • When done, scoop the green beans into the ice water and chill to stop the cooking process, about 1 minutes, then drain and dry on a clean kitchen towel. Keep warm to serve or cool completely and refrigerate in an airtight container.

Nutrition

Serving: 2ouncesCalories: 18kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 391IUVitamin C: 7mgCalcium: 21mgIron: 1mg
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