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Pumpkin Chocolate Chip Cake

by 5 Comments

This pumpkin chocolate chip cake is the kind of easy dessert you'll want on repeat all fall. Simply mix, pour into a square pan, and bake-no frosting required. Warm spices complement the pumpkin, chocolate chips add little bursts of indulgence, and the texture is moist and tender without feeling heavy. Slice it into squares for lunch boxes, after-school snacks, or an afternoon treat with coffee or tea. And it's gluten-free, though no one will ever guess.

Pumpkin chocolate chip snack cake

It was hard to know what to call this recipe-pumpkin chocolate chip cake, pumpkin brownies, or simply a snack cake. Whatever you call it, this simple, square-pan cake is perfect for dessert, lunch boxes, or an afternoon treat. It's also easy to make ahead and freezes beautifully.

Pumpkin Chocolate Chip Cake Recipe Snapshot

  • So easy -Just mix, pour, and bake. One bowl, one pan, no fuss.
  • Gluten-free - Made without a special gluten-free flour blend.
  • Perfectly spiced - Warm fall spices complement the pumpkin.
  • No frosting needed - Moist, tender, and sweet enough all on its own.
  • Chocolate meets pumpkin - Chocolate chips add delicious little pockets of chocolate throughout the cake.

For another easy, terrific pumpkin dessert, make this pumpkin mousse.

Ingredients You'll Need

pumpkin snack cake ingredients.
  • Flour: Use an all-purpose gluten-free flour blend. I use King Arthur Measure for Measure, but other 1:1 blends should work.
  • Baking powder: Choose aluminum-free baking powder and check the expiration date for freshness.
  • Spices: Warm fall favorites-cinnamon, allspice, and cloves.
  • Eggs: Provide structure, richness, and moisture.
  • Pumpkin: Use 100% canned pumpkin purée, not pumpkin pie filling.
  • Maple syrup: Use pure maple syrup. Dark maple syrup adds a richer, more robust flavor.
  • Oil: Coconut oil or avocado oil.
  • Vanilla: Extract or paste both work. Here's my favorite vanilla brand.
  • Chocolate chips: Semisweet chocolate chips are classic, but dark or milk chocolate chips work too. For less refined sugar, try stevia or date-sweetened chips.

Please see the recipe card for measurements.

Chef's Tip: Use Canned Pumpkin. Canned pumpkin puree is the easiest and most reliable choice for this cake. Its consistency gives you predictable moisture and texture. Be sure to use plain pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.

Here's another way to use chocolate chips, in these Forgotten Cookies (aka chocolate chip meringues).

Substitutions and Variations

  • Skip the chocolate chips: The cake is delicious without them if you prefer a classic pumpkin cake.
  • Use regular flour: If you're not gluten-free, substitute an equal amount of all-purpose flour.
  • Add nuts: Fold in ½-¾ cup chopped pecans or walnuts for extra texture and crunch.

Here's another recipe with pumpkin, this time a fantastic, super easy soup; pumpkin black bean soup, one of my most shared soup recipes.

How to Make Pumpkin Chocolate Chip Cake

Gather your ingredients and a 9-inch square nonstick metal baking pan. Preheat the oven to 325°F. Lightly spray the pan and line the bottom with a strip of parchment paper long enough to extend above two sides, creating handles for easily lifting the cake out after baking. Mix the batter by hand or with an electric hand mixer.

Chef's tip: When you measure flour, don't scoop from the bag. Reach into the bag or canister with a large spoon and fill the measuring cup, then level it off. Seems silly but there is a difference and it might effect your results. Another way I do it is to stir and aerate the flour bag (or canister), then scoop.

Mixing bowl with pumpkin puree and eggs for pumpkin cake batter.
  1. Add the wet ingredients (eggs, pumpkin, oil, vanilla, maple) to a medium bowl and whisk smooth.
Bowl with pumpkin snack cake batter and a whisk for mixking.
  1. Add the dry ingredients (flour, soda and powder, spices, salt) to a medium bowl and whisk to combine. Add the dry ingredients to the wet ingredients and whisk until smooth.
Batter mixed with chocolate chips
  1. Fold in the chocolate chips.
Cake batter in pan ready to bake.
  1. Pour the batter into the pan and bake about 45 minutes. The cake is done when it is golden and firm to the touch, and a toothpick or cake tester comes out almost clean when inserted into the center of the cake.
pumpkin cake on cooling rack.

Serving Suggestions

  • Everyday treat - Enjoy a square as an after-school snack, lunch-box treat, or simple afternoon bite.
  • Fall dessert - Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Holiday spread - Cut it into neat squares and add it to a dessert tray with cookies and bars.
  • Coffee or tea - Pair it with morning coffee or afternoon tea for an easy seasonal treat.

Pumpkin's not just for dessert! Try this delicious pumpkin pie smoothie for breakfast!

Storage & Freezing Pumpkin Cake

Room temperature: Store the cooled pumpkin chocolate chip cake in an airtight container at room temperature for up to 3 days.

Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.

Freezer: Wrap individual squares tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw at room temperature before serving.

Squares of pumpkin brownies with chocolate chips on a white cake stand.

Recipe FAQs

Can I make pumpkin chocolate chip cake ahead of time?

Yes. Bake the cake, cool it completely, and store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days. Bring refrigerated cake to room temperature before serving for the best texture.

More Terrific Pumpkin Recipes

Try this savory pumpkin polenta with chicken sausage for a hearty dinner. If dessert sounds better, try this pumpkin tart with a press-in cookie type crust.

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If you make this pumpkin chocolate chip cake, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

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Squares of pumpkin brownies with chocolate chips on a white cake stand.

Pumpkin Chocolate Chip Cake

Sally Cameron
This pumpkin cake is easy to bake making a nice fall snack or dessert. Parchment in the bottom of the pan makes them easy to remove after baking for cooling. For a dessert garnish, serve with a dollop of vanilla whipped cream on the side. If you want big pieces, slice into 9 squares.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 291 kcal

Equipment

Ingredients
  

Dry Ingredients

  • 2 ½ cups  gluten-free flour blend 13 ounces, Bob's Red Mill blue bag 1:1 GF blend
  • 2 teaspoons baking powder aluminum free
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon allspice
  • ⅛ teaspoon ground clove

Wet Ingredients

  • 2 large eggs
  • 15 ounces canned pumpkin puree not pumpkin pie filling
  • ¾ cup real maple syrup
  • ½ cup extra virgin coconut oil, melted or use avocado oil
  • 2 teaspoons vanilla extract

Chocolate Chips

  • ⅔ cup chocolate chips

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Instructions
 

Get Ready to Bake

  • Pre-heat oven to 325°F. Gather all ingredients and a 9″ square metal non-stick baking pan. Spray the pan and line bottom with piece of parchment paper that is long enough to go above the sides of the pans like wings. This make the cake easy to remove from the pan after baking.

Mix Ingredients

  • Combine flour, baking powder, baking soda, spices and salt in a medium bowl and whisk to combine well. In a large bowl, add eggs, pumpkin, maple syrup, oil and vanilla. Whisk until smooth.

Combine and Pour into Pan

  • Add wet ingredients into dry and whisk or stir until smooth. Stir in chocolate chips. Pour cake batter into baking pan and smooth the top with a flexible spatula. Bake approximately 45 minutes or until golden and a toothpick inserted in the center comes out clean with a few moist crumbs.
  • Cool cake in pan for 10 minutes. Remove cake to a wire cooling rack using the parchment "wings". Enjoy warm or cool.

Nutrition

Serving: 1pieceCalories: 291kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 252mgPotassium: 162mgFiber: 4gSugar: 20gVitamin A: 5561IUVitamin C: 2mgCalcium: 103mgIron: 2mg
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Easy Chicken Parmesan Cutlets

by 45 Comments

If you love chicken Parmesan, these easy Chicken Parmesan Cutlets are a faster, lighter way to enjoy the classic. Thin chicken cutlets are dusted with flour (gluten or all purpose flour), pan-seared until golden, topped with marinara and Italian cheeses, then briefly baked until bubbly. They're ready in about 30 minutes and perfect for an easy weeknight dinner.

A white platter of chicken parmesan with red sauce and sprinkles of cheese.

This chicken Parmesan cutlets recipe is not the classic breaded version, but it delivers all the flavor with less work. Instead of a three-step breading station, the chicken is simply dusted with flour, pan-seared, topped with pasta sauce and Italian cheeses, then baked until melted. It's built from two favorite basics: golden chicken cutlets and my easy 30-minute pasta sauce, which I make ahead and freeze.

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Chicken Parmesan Cutlets Recipe Highlights

  • Chicken parmesan is an easy, family pleasing recipe.
  • It's a lighter faster way to make chicken parmesan; no heavy breading,
  • No frying, no pounding, and a lot less dishes than the chicken parmesan traditional recipe.

For another fast and easy recipe using boneless, skinless chicken breasts, try this chicken salsa verde. Use a jarred sauce or homemade.

Ingredients You'll Need

For chicken parmesan cutlets, here is what you need.

Ingredients for chicken parmesan on the counter.
  • Chicken breasts: choose boneless chicken breasts. Buy them by weight versus by the the piece. Choose big ones as they will be sliced in half horizontally to make cutlets (1 ½ pounds for 2 chicken breasts).
  • Seasoning: sea salt, ground black pepper, and granulated garlic or powdered garlic.
  • Flour: Instead of a breadcrumb mixture, all you need is flour for a light crispy crust. For gluten-free choose coconut flour, brown rice flour, cassava flour, or GF blend. If you are not GF, I like white wheat all purpose flour. Choose what works for you.
  • Cooking fat: extra-virgin olive oil or butter. The combination of the two is nice.
  • Cheeses: for speed use pre-grated or shredded mozzarella cheese. For the Parmesan cheese, get a chunk of the real deal and grate it fresh, or get a container of fresh grated. Not the powdered stuff. You can use fresh mozzarella but it is harder to grate as it's very soft.
  • Sauce: use your favorite rich homemade tomato sauce or good store-bought sauce.
  • Herbs: fresh chopped basil, oregano, or parsley for garnish and flavor.

Please see the recipe card for quantities and seasoning like salt, pepper, and garlic powder.

Chef's Tip: Buying boneless, skinless chicken breasts. If the chicken breasts are small and not big enough to slice into cutlets, do this instead. With the smooth side of a meat mallet or pounder, gently pound the chicken breasts to a thinner, more even thickness. They might take a few extra minutes of cooking but not much longer. For a more detailed explanation, see this grilled chicken post.

Substitutions and Variations

  • Other cheeses - Use other Italian cheeses or non-Italian cheeses for a twist on the traditional. Look for cheese that will grate and melt well. Swap Monterey jack for mozzarella. Also try a grated packaged Italian cheese blend
  • Use other sauces - Crispy chicken cutlets can be topped with other sauces such as green enchilada sauce for a Mexican twist (with jack cheese), a tropical pineapple mango salsa, and many others. Chicken cutlets make a terrific basic recipe.

How to Make Chicken Parmesan Cutlets

Pre-heat your broiler or oven to finish and melt the cheese at the end before serving.

Slicing a boneless, skinless chicken breast in half horizontally for a cutlet.
Step 1: Create chicken cutlets. Do tenders separately or save for another use.
A chicken breast being sliced into half for a cutlet with a thin sharp knife.
Step 2: Slice all of the way through the chicken breast creating two equal halves.
Seasoned and floured chicken breast halves ready to saute in olive oil.
Step 3: Season and flour the chicken cutlets.
Melting butter and olive oil in a frying pan.
Step 4: Melt the olive oil and butter together in a large skillet.
Cooking chicken cutlets in a stainless steel fry pan.
Step 5: When the fat is hot, add the cutlets. nicer side down first.
Golden chicken cutlets cooking in a skillet.
Step 6: Cook until the cutlets are golden brown, then turn them over.
A foil lined baking tray with chicken cutlets, red pasta sauce and cheese.
Step 7: Place chicken breasts on the aluminum foil covered sheet pan, spoon sauce and sprinkle cheese on top of the chicken and broil.

Chef's Tips:

  • Slice the chicken breasts in half horizontally. A sharp, thin slicing knife makes it easy.
  • Season the chicken, not the flour, for better control over your seasoning.
  • Before cooking, gently shake off excess flour. A light dusting gives the chicken a golden color, crisp texture, and toasty flavor.

Serving Suggestions

Serve chicken parmesan cutlets with a side of steamed broccoli, broccolini, green beans, zucchini noodles, or your favorite pasta and a simple green salad with this easy homemade Italian dressing. A little garlic bread is good too. And be sure to serve extra sauce on the side. For garnish use a little chopped fresh Italian parsley or fresh basil leaves.

Storage and Freezing

Store leftover chicken Parmesan cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven until hot and the cheese is melted again. The microwave works, but the coating may soften.

To freeze, cool completely, then freeze the cutlets with the sauce and cheese on top. The texture won't be quite as crisp after thawing, but extra sauce helps protect the chicken and keeps it moist. Thaw overnight in the refrigerator, then place on a foil-lined baking sheet and bake at 350°F until hot.

Jars of homemade pasta sauce ready to use. Freezes well.

More Chicken Recipes

And for a few more Italian-inspired recipes ideas try lemon garlic shrimp scampi or these braised Italian chicken thighs.

⭐️If You Make Chicken Parmesan Cutlets

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

📖 Recipe

A plate of crispy golden chicken parmesan with pasta sauce and cheese.

Easy Chicken Parmesan Cutlets

Sally Cameron
A family classic made easy with quick cooking chicken cutlets, pasta sauce and Italian cheeses. Takes about 30 minutes. Serve with pasta noodles or zucchini noodles, a side of green vegetables or a leafy green salad.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Entree, Main Course
Cuisine American, Italian
Servings 4
Calories 403 kcal

Equipment

Ingredients
  

  • 1 ½ pounds boneless, skinless chicken breasts get two large ones if possible
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon granulated garlic or garlic powder
  • ½ cup flour of choice wheat, coconut, cassava, brown rice or GF blend. They all work.
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 ½ cups homemade pasta sauce or favorite store brand
  • 4 tablespoons grated Parmesan cheese
  • ⅓ cup grated or shredded mozzarella or Italian blend
  • 1 tablespoon fresh chopped basil, oregano or parsley optional garnish

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Instructions
 

Set-up

  • Pre-heat the broiler and place the rack on the level below the top, heat the sauce, line a baking sheet with foil.

Slice cutlets

  • Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets or freeze for later use. Place the palm of your hand on the chicken breast. Slice the chicken breasts into equal halves horizontally, keeping your knife parallel to the cutting board (see photos in post). Be careful about starting your knife in the middle so the bottom piece does not come out too thin.

Season cutlets

  • Season both sides of the chicken with salt, pepper and garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.

Cook cutlets

  • Heat a large 12" saute or fry pan over medium heat. Add olive oil and butter. When it's bubbling and hot, add chicken cutlets, smooth side down first. Allow the cutlets to cook until they are golden.
    You can tell when they are almost ready to turn as the edges start to get white. Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little.

Finish and serve

  • Pre-heat the broiler on high and fit the rack on the second down from the top. Place cooked cutlets on a foil lined baking sheet in a single layer. Top with sauce and cheeses. Broil briefly until cheese melts. Top with fresh herbs and serve. Serve any extra sauce on the side.

Notes

My thirty minute homemade sauce (marinara sauce or spaghetti sauce) is made from things you probably have in your pantry, like canned tomatoes, tomato sauce, onion, garlic and dried herbs. I make a larger batch and freeze it in small jars to thaw for a quick dinner. It works for pasta dishes and nicely for this chicken parmesan.
Substitutes for Mozzarella: cheeses that will melt well and grate well. Provolone is an alternative as is a young, mild white Cheddar (versus aged cheddar with a strong flavor). Try Swiss cheese or Monterey Jack, but the flavor will be a bit different than traditional Mozzarella.
For a Parmesan alternative: try Asiago cheese, Pecorino (sharper and saltier), Piave (younger than parmesan), or Grana Padano (milder than pecorino, less crumbly).
All can give you a fun twist on tradition while still making a delicious meal.

Nutrition

Calories: 403kcalCarbohydrates: 17gProtein: 42gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 128mgSodium: 1071mgPotassium: 929mgFiber: 3gSugar: 4gVitamin A: 728IUVitamin C: 10mgCalcium: 126mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Bison Bolognese(Ground Bison Meat Sauce)

by 24 Comments

Pasta with a hearty meat sauce is a timeless favorite, and this bison bolognese is a flavorful twist on the classic. While traditional bolognese is made with ground beef, veal, pork, or a combination, this version uses lean, protein-rich ground bison. It's not a traditional bolognese, but it's rich, hearty, and packed with flavor-perfect for a healthier take on a meaty marinara. Pick up some ground bison and give it a try, and extra freezes beautifully.

bison bolognese with pasta

We eat a lot of chicken and turkey, so my first test of this recipe was with ground turkey. While it was very good (and you can certainly use dark meat turkey), I wanted something different. Something richer. Bison was just the thing.

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Why You'll love Bison Bolognese

  • Lean & healthy - Made with ground bison, lower in fat than beef but still rich in flavor.
  • A lighter alternative - A fresh take on classic Bolognese.
  • Freezer-friendly - Doubles well, freezes beautifully, and reheats great.
  • Easy to make - Simple steps and pantry staples; most of the cooking is hands-off.

Chef's tip: Bison is a leaner choice compared ground beef and a healthy choice for meat eaters that you can find at most markets. Another health benefit, bison are raised on pasture, not in feedlots or on factory farms. If you want to swap bison and use ground beef, use pasture raised beef as the best choice.

Ingredients You'll Need

  • Extra virgin olive oil - For sautéing the vegetables and building flavor.
  • Onion, celery, and carrot - The classic soffritto base that gives depth and sweetness.
  • Garlic - Adds aromatic punch.
  • Italian herb blend - Use a dried mix, or substitute basil, oregano, thyme, or rosemary.
  • Bay leaf - A gentle herbal note that balances the richness.
  • Ground bison - Leaner than beef but still flavorful; healthier and a bit lighter.
  • Dry white wine (optional) - Adds acidity and complexity; substitute broth if preferred.
  • Canned tomatoes - You'll need whole tomatoes or crushed, and diced as well.
  • Tomato paste - For concentrated flavor and body.
  • Nutmeg - Classic in Bolognese, adds warmth and depth.
  • Milk - Traditionally includes whole milk, added for its ability to tenderize the meat, mellow the acidity of tomatoes, and give the sauce a rich, velvety, and complex flavor and texture.
  • Red pepper flakes - Optional kick of heat; adjust to taste.

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

Bison Bolognese Meat Sauce|AFoodCentricLife.com
Chopped carrots, onion, and celery on marble counter.

Chef's tip on tomatoes - High-quality canned tomatoes make the best base for this sauce. I like a mix of crushed or whole tomatoes plus diced for texture. If you can find certified San Marzano tomatoes, they're worth it for their natural sweetness, fewer seeds, and low acidity, but good canned plum or whole peeled tomatoes work well too.

Substitutions and Variations

  • Ground meat - If bison isn't available, substitute ground beef, turkey, or chicken. Choose 85-90% lean for best flavor.
  • Dairy-free option - Use diluted canned coconut milk in place of whole milk. It adds richness without dairy (and won't taste "coconut-y" once simmered).
  • Wine substitute - Replace the white wine with chicken or beef broth plus a splash of white wine vinegar or lemon juice for brightness.

Chef's Tip - Cooking with Ground Bison
Bison is naturally leaner than beef, which means it cooks faster and can dry out if overdone. For the best results, brown it lightly rather than cooking it until completely dry, then let it finish gently simmering in the sauce. The slow simmer keeps the meat tender and allows the flavors to meld without losing moisture.

How to Make Bison Bolognese

Start by cooking the vegetables, garlic and herbs until soft in a tablespoon of olive oil. Use a heavy pot for even heat distribution like a 5 ½ quart Dutch oven or other heavy pot. Next, add the ground bison, breaking the meat up with a wooden spoon. Cook the bison until still a bit pink (it will finish during simmering).

Next, add tomatoes, dried Italian seasoning, bay leaf, and red pepper flakes. Stir and scrape any small pieces off the bottom of the pan. Add the milk and simmer.

Bison Bolognese Meat Sauce|AFoodCentricLife.com

Simmer to Develop Flavor

To develop rich flavor and thick texture, simmer your sauce at least one hour, and if possible, two. The simmering sauce will fill the house with wonderful fragrance. Everyone will be asking when dinner will be ready.

Another tip for creating a delicious sauce, add a Parmesan rind to the simmering sauce and let it melt in. It adds a fantastic savory flavor. Before serving, fish out what is left and discard.

Bison Bolognese Meat Sauce|AFoodCentricLife.com

If you need to stretch the sauce quantity to feed more mouths, add a can of tomato sauce. If you want it thicker, add a two tablespoons of tomato paste. Too thick? Thin with a little water.

A gray stoneware bowl of pasta with meat sauce and a fork, parmesan cheese on the side.

Serving Suggestions

What pasta goes best with Bison Bolognese? Traditionally, Bolognese is served with wide noodles like pappardelle or tagliatelle, but it's also excellent with penne, gnocchi, or polenta. Be sure to top with a sprinkle of Parmesan cheese.

For low carb or Paleo eaters, use zucchini noodles, cassava noodles, or spaghetti squash.

Storage and Freezing

  • Refrigerator: Store cooled bolognese in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if the sauce has thickened.
  • Freezer: This sauce freezes beautifully. Portion into containers or freezer bags, label, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Pro Tip: Freeze in single-serving portions for easy weeknight meals - just add to hot pasta or polenta for a quick dinner. Thaw the sauce first, of course.

Recipe FAQs

What's the difference between bison and beef Bolognese?

Bison is leaner than beef, so the sauce is a bit lighter but still rich and hearty. Cooking it gently in the tomato sauce keeps the meat tender and moist.

Can I make this dairy-free?

Yes. Substitute canned coconut milk for the half & half. It adds creaminess without dairy, and the flavor blends seamlessly into the sauce.

Do I have to use wine in Bolognese?

No. White wine adds depth and brightness, but you can use broth with a splash of white wine vinegar or lemon juice for acidity.

More Great Pasta Sauce Recipes

If you love this Bison Bolognese, try one of my other hearty pasta sauces. From rich, beef short rib ragu to weeknight favorites that freeze beautifully for quick meals.

Did You Make This Recipe?

If you enjoyed this bison bolognese, please leave me a comment. I enjoy hearing from you! And the comments help others readers as well.

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Bison Bolognese Meat SauceAFoodCentricLife.com

Bison Bolognese Meat Sauce

Sally Cameron
Lean ground bison updates this classic, long-simmered sauce with rich flavor. Serve over your choice of pasta, zucchini noodles or spaghetti squash for a low carb dinner. Extra freezes great, so if you have time, double the batch. You can substitute ground beef for the bison. Got time? Simmer up to 2 hours.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Sauce
Cuisine Italian
Servings 6 to 8
Calories 361 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 cup finely chopped onion ½ of a large
  • 1 cup finely chopped celery 3 ribs
  • 1 cup finely chopped carrot 2-3
  • 2-3 large cloves garlic finely chopped
  • 2 teaspoons dried Italian herb blend or use basil, oregano, thyme, rosemary
  • 1 pound ground bison 10% fat
  • ¾ cup dry white wine optional
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 28 ounce can whole or crushed tomatoes see note below for fresh tomatoes
  • 1 15 ounce can diced tomatoes
  • 1 6 ounce can tomato paste
  • ¼ teaspoon ground nutmeg or more
  • 1 large bay leaf
  • 1 cup half and half or canned coconut milk
  • ¼ teaspoon red pepper flakes (pizza pepper)

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Instructions
 

Cook the Vegetables

  • To a large heavy pot (5 quart) over medium heat, add olive oil. When oil is hot add the onion, celery and carrot. Turn heat down to medium low and cook the vegetables slowly until soft, about 3-5 minutes. Stir occasionally. Add the garlic and dried Italian herbs and cook 1 minute longer.

Add Meat and Continue

  • Add the ground bison and cook, breaking it up with a wooden spoon. Cook until it is no longer pink, about 5-7 minutes. Add the wine and cook until wine is reduced, 3-4 minutes. Add salt and pepper, then stir in the tomato paste and your tomatoes. Add nutmeg, bay leaf and milk. Turn the heat up and bring sauce almost to a boil, then turn down to low and cover.

Simmer for Flavor

  • Simmer sauce 2 hours, stirring occasionally, until thick and rich. Serve over pasta or noodles of choice. Extra sauce freezes well.

Notes

For Fresh Tomatoes
To substitute fresh tomatoes for canned, start by peeling the tomatoes. Bring a large pot of water to a boil. Set up an ice bath by filling a large bowl with half ice and cold water. Slice a small X into the bottom of the tomato (to make peeling easier). When water is boiling, place a few tomatoes at a time into the water for 1 minute, then plunge immediately into the ice bath. Tomato skins should peel right off. 
With a sharp paring knife, cut out the core. When all tomatoes are peeled, pulse in a food processor or blender to break them up into a sauce. You should get approximately 4 cups of total diced tomatoes. 

Nutrition

Calories: 361kcalCarbohydrates: 19gProtein: 18gFat: 22gSaturated Fat: 9gCholesterol: 68mgSodium: 306mgPotassium: 1092mgFiber: 5gSugar: 10gVitamin A: 5998IUVitamin C: 41mgCalcium: 112mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Coconut Shrimp Curry (Quick Dinner)

by 4 Comments

Coconut shrimp curry is one of those dishes that feels special but is easy enough for any weeknight. Tender shrimp cook in minutes, nestled in a creamy coconut milk sauce infused with curry spices. The result is a golden, fragrant dish you can serve over rice or with warm flatbread. It's faster and better than takeout.

Orangey colored coconut curry shrimp in a bowl.

When I need dinner on the table quickly, shrimp are always a go-to - they cook in minutes and take on bold flavors beautifully. In this Thai-inspired coconut shrimp curry with coconut milk creates a rich, dairy-free sauce that's golden from curry powder and fragrant with ginger and garlic. A squeeze of lime juice at the end brightens everything up, balancing the creamy, spiced coconut sauce.

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Why You'll Love This Coconut Shrimp Curry

  • Quick-cooking shrimp - Shrimp cook fast, making this curry a true weeknight win.
  • Creamy coconut milk sauce - Rich and velvety, with no dairy required.
  • Golden spice blend - Curry powder, ginger, and garlic give it warm flavor and a beautiful golden color.
  • Skip takeout - This dish is simple to make in minutes!

Ingredients You'll Need

  • Coconut milk - Use canned full-fat coconut milk for the richest, creamiest sauce.
  • Curry powder - A blend of spices giving the dish its golden color and warm flavor.
  • Onion - Adds sweetness and depth as the base of the sauce.
  • Coconut oil - Complements the coconut milk and adds a subtle layer of flavor.
  • Garlic - Fresh cloves bring bold, savory notes to the sauce.
  • Ginger - Finely grated fresh ginger or a spoonful of ginger paste adds zing and warmth.
  • Shrimp - Large raw shrimp, preferably wild.
  • Cilantro (optional) - A sprinkle of chopped fresh cilantro adds color and a bright, herbal finish.

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

Chef's Tip: Why Choose Wild Shrimp
Shrimp is the most popular seafood in the U.S., but about 90% is imported and only a tiny fraction is inspected. Farmed shrimp often raise concerns over antibiotics, pesticides, and environmental impact. Wild-caught shrimp, on the other hand, are cleaner, more sustainable, and far better in flavor. When possible, choose wild shrimp.

Substitutions and Variations

  • Spice it up - If you like more heat, add a pinch of cayenne, a sprinkle of red chili flakes
  • Curry paste swap - Use 1½-2 tablespoons red Thai curry paste instead of curry powder for a bolder, spicier flavor.
  • Milder flavor - Use leeks instead of onion for a milder, sweeter flavor

Chef's Tip: Understanding Shrimp Sizes
Shrimp are sold by count per pound. Jumbo sizes like 16-20 or 13-15 mean there are that many shrimp in a pound. Smaller shrimp (21-25) cook faster and are less expensive. Buy shell-on when possible - the shell protects the meat. Peel and devein yourself for best results. Short on time? Pre-peeled and deveined shrimp are a fine shortcut.

Raw shrimp peeled and cleaned on a rimmed baking sheet.

Thawing Shrimp the Right Way

Most shrimp are flash frozen at harvest, often sold IQF (individually quick frozen). Fresh-looking shrimp at the market are usually thawed from frozen.

  • Quick thaw method: Place shrimp in a sealed bag and submerge in cold water, changing the water every 30 minutes until thawed (about 45 minutes depending on size).
  • Best thaw method: Thaw overnight in the refrigerator on a rimmed baking sheet to catch liquid.
creamy coconut shrimp with curry.

How to Make Coconut Shrimp Curry

Shrimp cook quickly and turn tender when simmered in spiced coconut milk, so have everything prepped before you start. Make ahead: You can whisk the sauce ingredients together and chop the onion, garlic, and ginger ahead of time. When ready to cook, dinner comes together in minutes.

  1. Mix the sauce - Whisk together the coconut milk, curry powder, and salt until smooth. (You can also shake it in a jar with a lid.)
  2. Prep the aromatics - Chop the onion. Mince or grate the garlic and ginger.
  3. Cook the base - In a large skillet, warm coconut oil over medium heat. Cook the onion until softened, then stir in the garlic and ginger for the last minute.
  4. Simmer the shrimp - Add the shrimp and the coconut milk mixture. Simmer just a few minutes until the shrimp are opaque and cooked through.
  5. Finish and serve - Taste and adjust seasoning, then garnish with cilantro if desired.

Chef's Tip: If your prep is done in advance, the cooking itself takes only a few minutes.

Chef's Tip: How to Cook Shrimp Perfectly
Shrimp cook in just a few minutes, and the smaller they are the faster they cook. The biggest mistake is leaving them in too long. They're done when they turn pink, opaque, and the grayish, translucent areas are gone. At that point, pull them off the heat right away - even a minute too long can make them rubbery.

A bowl of coconut curry shrimp served over rice with snap peas.

Serving Suggestions

Serve the shrimp and creamy coconut curry sauce over white jasmine rice, nutty brown rice, quinoa, or a lighter base like cauliflower rice. Garnish with chopped cilantro or green onion, and add a squeeze of fresh lime juice to brighten the flavors. For balance, pair it with a simple tossed green salad or a quick vegetable side like simple blanched green beans.

Storage & Freezing

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through - avoid overcooking the shrimp.
  • Freezing: Not recommended. Shrimp tend to become rubbery when frozen and reheated, and the coconut sauce can separate. This dish is best enjoyed fresh.

Recipe FAQs

What kind of coconut milk should I use?

Use canned full-fat coconut milk for the richest, creamiest sauce. Light coconut milk works, but the sauce won't be as velvety. Avoid cartons of coconut beverage, they're too thin.

Can I use chicken instead of shrimp?

Yes. Boneless chicken breast or thighs work well. Cut chicken into bite-sized pieces and simmer longer until fully cooked before adding the sauce.

Can I use frozen shrimp?

Yes. Most shrimp are sold frozen and thawed at the market. Buy frozen shrimp to keep on hand, then thaw in the refrigerator overnight or in a sealed bag under cold water for about 45 minutes.

More Recipes With Shrimp

Quick cooking shrimp make a fast dinner for buys weeks! Here are other shrimp recipes to try.

Did You Make This Recipe?

If you make coconut shrimp curry, please leave a comment. I love to hear from you. Comments also help other readers.

📖 Recipe

Coconut Shrimp Curry

Sally Cameron
Creamy, quick shrimp curry takes just minutes to get dinner on the table. Serve over rice and add a green vegetable such as sliced snow peas or a green salad. See ingredient list for Thai curry paste swap.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 4
Calories 470 kcal

Ingredients
  

  • 2 cups canned coconut milk
  • 2 ½ teaspoons curry powder mild or hot
  • 1 tablespoon extra virgin coconut oil
  • ⅓ cup onion, finely chopped yellow, or white
  • 2 garlic cloves finely chopped or zested
  • 1 ½ teaspoons ginger finely grated or ginger paste
  • 1 ½ pounds raw peeled deveined shrimp 21-25 size
  • 1-2 tablespoons chopped fresh cilantro optional

Optional swap for curry powder

  • 1 ½-2 tablespoons red Thai curry paste

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Instructions
 

  • Whisk together the coconut milk and curry powder (or curry paste) until smooth. You can also put it in a blender on low speed or shake well in a large jar. 
  • Warm the coconut oil over medium heat in a large saute or fry pan large enough to hold all of the shrimp in one layer. Add the onion and cook, stirring until softened, about 2 minutes. Add the garlic and ginger, cook about 30 seconds longer.
  • Add the shrimp to the pan, laying them flat in a single layer. Cook until pink on one side, 1-2 minutes, then turn shrimp over and pour in the spiced coconut curry milk.
    Bring the pan to a simmer, place a lid on top and turn heat to low. Cook until shrimp are firm and pink on both sides, another 5 minutes depending on the size of the shrimp.  Serve sprinkled with chopped cilantro if desired and a squeeze of lime juice.

Notes

When shrimp are cooked, taste the curry sauce to be sure the raw flavor of the curry powder is gone.  If not, remove shrimp and keep warm, and simmer the sauce another 1-2 minutes, this will thicken the sauce as well.

Nutrition

Calories: 470kcalCarbohydrates: 11gProtein: 38gFat: 33gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 274mgSodium: 297mgPotassium: 845mgFiber: 4gSugar: 5gVitamin A: 222IUVitamin C: 6mgCalcium: 152mgIron: 4mg
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Easy Cream of Asparagus Soup

by 7 Comments

Looking for a light and delicious soup to add to your spring or Easter menu? Look no further than this vibrant green cream of asparagus soup! Whether you want a vegan, dairy-free soup option or the richness of heavy cream, this soup is easy to make. Make it ahead of time to save time, in only 30 minutes. Don't forget to check out my list of fun and delicious garnishes to take your soup to the next level.

Bright green and creamy asparagus soup in a gray pot with garnishes.

Asparagus is the quintessential spring vegetable and I am completely crazy about asparagus and so happy when the beautiful green spears arrive at the store. If you've never made cream of asparagus soup, it is so delicious and easy, you must try it.

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Why You'll Like This Recipe

It's that time of year! Asparagus season is the best time to make cream of asparagus soup and all things asparagus.

  • A simple soup with simple ingredients.
  • Easy instructions, finished in a blender
  • Serve warm or chilled
  • Tastes terrific, beautiful color, customizable with garnish options.
  • Make it a day or two ahead.

Recipe Ingredients

What are the ingredients needed to make this creamy asparagus soup? So simple!

Ingredients for asparagus soup on the counter in prep bowls.
  • Asparagus: Choose bright green, fresh asparagus stalks with tight tips or heads, (usually at the market in a little water). A little thicker is better than pencil thin.
  • Cooking fat: Use unsalted dairy butter, a good plant-based butter like this one, or olive oil.
  • Onion: Go with white onion for mild sweet flavor to allow the asparagus to shine. Brown onions or yellow onions still work fine.
  • Garlic: A good place for fresh garlic, zest it with a microplane zester so it melts in.
  • Fresh herbs: Fresh thyme is best but dried works as well. Use about ½ - ⅓ as much as fresh.
  • Broth: Chicken broth (low sodium or homemade) or homemade vegetable broth.
  • Cream: Using canned full-fat coconut milk keeps it non-dairy. If you prefer, use dairy heavy cream. Both work great.
  • Lemon: Fresh squeezed lemon juice lifts or brightens the flavor of asparagus soup.

See the recipe card for measurements plus salt and white or black pepper.

Chef's Tip: How to store asparagus. When you get asparagus home, trim a little off the bottom and stand the bundles in a tall container with an inch of water in the bottom to keep the ends moist. Treat asparagus like flowers. Cover loosely with plastic wrap until ready to use. Alternatively, wet a paper towel with water and wrap the ends, then place in a plastic bag. Asparagus will last a couple of days stored this way.

Substitutions and Variations

Can I make cream of asparagus soup without cream?

Yes, you can make it without cream. For an asparagus soup without cream, swap full fat canned coconut milk for heavy cream. And truly, it does not taste like coconut! This swap works for other cream-based soups too.

Broth options

While I use chicken broth, if you're vegan or vegetarian, cream of asparagus soup is a great place to use homemade vegetable broth. It's easy to make in short time and the flavor is far superior to canned or boxed stuff.

Recipe Instructions

Chopped asparagus in glass bowl ready to cook.
Step 1: Trim asparagus spears of woody tough ends (and discard), trim off the tips and chop the spears.
Cooked asparagus pieces chilling in an ice batch.
Step: 2: Briefly cook asparagus in a large pot of boiling salted water, 2 minutes (blanching). Immediately remove asparagus to ice water and chill, then drain. Separate enough tips for garnish and set aside.

Chef's Tip: The cold water ice bath stops the cooking process and sets the color of the asparagus to keep the soup a bright green.

Cooking onion and herbs for the base of asparagus soup.
Step 3: Melt butter and cook the onion, garlic, and herbs.
Adding cooked asparagus to pot to simmer for soup.
Step 4: Add asparagus pieces and rest of tips to the pot.
Adding the broth and coconut milk to the pot.
Step 5: Add broth and milk, then simmer a few minutes.
Cooked asparagus with liquids in the blender for pureeing.
Step 6: Puree in a high-speed blender. The soup is ready.
Bright green asparagus soup pureed in a blender container, ready to serve.

Blender Tips

If you you don't have a regular blender, use an immersion blender to puree asparagus soup. Place the pot in the sink to reduce splatter. Remember to be extra careful when blending hot liquids.

Asparagus sou shooters for appetizers.

Serving Suggestions: Great Garnishes

Here's a list of terrific garnishes for cream of asparagus soup, for both dairy and non-dairy diners. Be sure to serve lemon wedges alongside. One more thing, this asparagus soup recipe is delightful served either hot, at room temperature, or chilled. A slice of crusty bread is good alongside.

  • First and foremost, the reserved asparagus tips (the best part).
  • Chopped herbs such fresh dill, chives, parsley, or fennel fronds.
  • Garlicky croutons (can be made GF and DF if needed).
  • Crisp crumbled bacon.
  • Chopped or grated hard boiled egg.
  • Grated Parmesan cheese.
  • A dollop of sour cream (dairy or non-dairy), or creme fraiche.
  • Homemade toasted pumpkin seeds add a nice crunch.
  • A drizzle of good lemon olive oil (or basil).
  • Fresh lemon zest.
  • Sliced green onion.
  • Cold tiny bay shrimp.

Here's a super fun serving idea for a get together appetizer: asparagus soup shooters! Serve them chilled.

Beautiful green asparagus soup in a white bowl with tasty garnishes ready to eat.

Recipe FAQs

Can I freeze cream of asparagus soup?

While many sites say you can freeze for 3-6 months, soups with cream or milk don't freeze well and tend to separate upon thawing. They can become grainy and lose their taste. I don't recommend freezing asparagus soup. If you want to try freezing, try re-heating gently on the stovetop and briefly blending again.

How long does cream of asparagus soup last in the fridge?

Cream of asparagus lasts 3-4 days in the refrigerator in an airtight container. For more information check out this food chart from the FDA.

Is cream of asparagus soup healthy?

Asparagus packs a dose of vitamins C, E and K, folate and minerals like zinc, manganese, and selenium. Plus, asparagus is anti-inflammatory and a source of glutathione, the master antioxidant.

Eating asparagus also gives you inulin, a fiber that acts as a prebiotic, providing a feast for the good bacteria in our gut that help with digestion. But of course, there is all of the fat in cream or coconut milk to weigh in the balance. Read more at this link.

What can I serve with cream of asparagus soup?

Cream of asparagus soup goes with just about anything. Try it as a starter before a ham, pork roast, roast chicken, or beef dinner. Serve it alone as a soup shooter for an appetizer. It makes a nice light meal with a grilled cheese sandwich.

Bright green asparagus soup in a white bowl on a bloue plate on the dinner table.

More Creamy Soup Recipes

For another creamy soup recipe, try creamy cauliflower soup, roasted red pepper, or creamy broccoli.

⭐️Did you Make This Recipe?

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

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Asparagus soup | AFoodCentricLife.com

Cream of Asparagus Soup

Sally Cameron
Vivid green, this creamy asparagus soup is rich and easy to make. Use coconut milk (it doesn't taste like coconut) for no-dairy, or dairy heavy cream. Serve with lemon wedges if desired. See recipe notes for garnish ideas. Soup keeps 3-4 days in the refrigerator in an airtight container.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 12-ounce servings
Calories 268 kcal

Equipment

Ingredients
  

  • 2 bunches fresh asparagus 2 pounds
  • 2 tablespoons olive oil or butter unsalted dairy butter or unsalted plant butter
  • ½ medium onion ¾ cup, chopped
  • 2 large garlic cloves finely chopped or zested
  • 2 teaspoons chopped fresh thyme leaves (or tarragon) or ¾ teaspoon dried
  • 1 ½ cups low sodium broth Chicken or vegetable
  • 1 cup canned coconut milk or dairy cream
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper I use white pepper

Optional Garnishes (non-dairy and dairy)

  • 4 tablespoons finely grated Parmesan cheese
  • 4 tablespoons sour cream or creme fraiche
  • 1 tablespoon chopped fresh dill, parsley, or chives
  • 4 pieces crisply crumbled bacon
  • 2-4 hardboiled eggs chopped or grated
  • 4 tablespoons toasted pumpkin seeds
  • 4 teaspoons lemon olive oil
  • 1 cup garlicky croutons DF or GF

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Instructions
 

Set up

  • Fill a large pot (5 quarts) three-quarters full with cold water and bring to a boil over high heat. Fill a medium bowl half full of ice, then fill with cold water. This creates an ice bath. While water is coming to a boil, prep the asparagus.

Blanch and chill

  • Chop the tough ends off of the bottom of the asparagus spears. Trim off the tips, then chop the rest of the spears into 1" pieces. Drop all of the asparagus into boiling salted water and cook for 2 minutes (this is called blanching). Strain asparagus through a sieve into the sink and add the asparagus immediately to the ice batch to stop the cooking process. Chill until cold then drain again. Separate out enough asparagus tips for garnish (12-20 pieces).

Make the soup

  • In the same pan, cook onion in olive oil or butter over medium to medium heat until soft, about 4 minutes. Add garlic, thyme, salt and pepper and cook 1 minute longer. Add asparagus, broth and coconut milk. Simmer for 7-10 minutes for flavors to blend. Puree in a blender until smooth. Depending on the capacity of your blender container, you may need to do it in two batches. Adjust seasoning to taste with more salt and pepper if needed.
    Serve asparagus soup hot, warm, or chilled with cooked asparagus tips and other preferred garnishes.

Notes

  • For broth, homemade really shines in soup, especially vegetable broth. Make this easy homemade vegetable broth recipe ahead of time and freeze. The Instant Pot chicken broth recipe is also easy to make ahead and freeze. 
  • Garnish ideas: Chopped fresh herbs like dill, parsley, chives, or chervil, crisp crumbled bacon, grated or chopped hard boiled eggs, a drizzle of lemon olive oil, grated Parmesan cheese, garlicky croutons, a dollop of sour cream or creme fraiche, even cold bay shrimp. 
  • Optional garnishes are not figured into the nutrition calculation. 
Dietary note: People with histamine intolerance should be fine enjoying this soup, as long as they're ok with the coconut milk. Skip the Parmesan cheese though, aged cheese is high histamine.

Nutrition

Calories: 268kcalCarbohydrates: 15gProtein: 8gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 332mgPotassium: 722mgFiber: 6gSugar: 7gVitamin A: 1750IUVitamin C: 17mgCalcium: 78mgIron: 6mg
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Easy Homemade Italian Dressing

by Leave a Comment

A good homemade Italian dressing makes salads, pasta salads, and simple vegetables taste better in minutes. This easy Italian vinaigrette is bright, tangy, and full of flavor, made with simple pantry ingredients and no seasoning packets.

Golden Italian salad dressing in a jar with a silver whisk.

As a kid, my job before dinner was making the Italian dressing. I'd grab a Good Seasons packet, add oil and vinegar to the lines on the cruet, pour in the dry seasoning mix, and give it a good shake. It was my favorite dressing then, which is why I'm excited to share this homemade version with you now. Think of it as the old favorite made new, fresher, and healthier.

Homemade Italian Dressing Recipe Snapshot

  • Easy recipe - Add everything to a jar and shake.
  • Clean dressing - No preservatives, additives, or poor-quality oils; you control the ingredients.
  • Simple pantry ingredients - Made with staples you probably already have..

Ingredients You'll Need

Italian dressing ingredients.
  • Oil - Extra-virgin olive oil gives this dressing the best flavor. Avocado oil works too, but has a milder taste.
  • Vinegar - Adds brightness and tang. Use champagne vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar.
  • Parmesan cheese - Adds savory, salty, umami flavor. Use good Parmigiano-Reggiano if possible.
  • Mustard - Creamy Dijon mustard helps emulsify the dressing and adds subtle tang.
  • Dried herbs - Italian seasoning blend works well, or use dried basil and oregano. Most blends include herbs such as thyme, marjoram, basil, oregano, sage, and rosemary.
  • Garlic and onion powder - Add savory depth and classic Italian dressing flavor.
  • A touch of sweetness - A small amount balances the vinegar. Use sugar, honey, maple syrup, monk fruit blend, keto simple syrup, or agave.st enough.

Please see the recipe card for all measurements and salt.

Substitutions and Variations

  • Mustard - Swap in a little whole grain Dijon for extra texture and flavor.
  • Flavored oil - Try a extra virgin lemon olive oil or a basil extra virgin olive oil.
  • Fresh garlic - Use finely grated fresh garlic instead of garlic powder for a sharper garlic flavor.
  • Zesty Italian dressing - Add a pinch of dried red pepper flakes.
  • Low sodium - Skip the salt or use just a pinch, and go light on the Parmesan.
  • Dairy-free or vegan - Skip the Parmesan and add a little nutritional yeast for cheesy flavor, or vegan parm substitute.
  • Too tangy - Balance the dressing with a small amount of agave, sugar, monk fruit, honey, or maple syrup.

Chef's Note: Many bottled dressings are made with inexpensive highly refined oils such as soybean, canola, or generic "vegetable oil," along with preservatives, sweeteners, gums, and flavorings. When you make dressing at home, you choose the oil, vinegar, herbs, and seasonings-and the flavor is fresher, brighter, and cleaner. I use extra virgin olive oil, avocado oil is good too, just more of a neutral flavor.

Grated Parmesan cheese with microplane zester.

How to Make Homemade Italian Dressing

Make the dressing about 30 minutes ahead of time for the best flavor. This allows the dried herbs to rehydrate and release their flavor.

Place all ingredients into a jar or bottle with a tight lid and shake well. For larger batches, use a blender.

Italian dressing in small pitcher.

Serving Suggestions

Use homemade Italian dressing for green salads, cold pasta salads, and more. It also works beautifully as a quick marinade for chicken breasts or shrimp before grilling. Try it tossed with cooked green beans, spooned over grilled vegetables, or drizzled onto simple grain bowls. It's a multipurpose dressing worth keeping in your recipe arsenal.

Storage

Store extra Italian dressing in an airtight container in the refrigerator for up to 1 week. Shake well before using.

More Homemade Dressing Recipes

I have many delicious salad dressing and vinaigrettes recipe on this site. Some are separate and some are within salad recipes. Check out the salad category and you'll find strawberry vinaigrette, orange vinaigrette, and more.

⭐️Did You Make This Recipe?

If you make this Italian dressing 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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Golden Italian salad dressing in a jar with a silver whisk.

Homemade Italian Salad Dressing

Sally Cameron
Whether you are tossing green salads or dressing a cold pasta salad, a great homemade dressing recipe makes the most of what you're making. Flavorful and tangy, make this easy homemade Italian salad dressing (aka Italian vinaigrette) in your kitchen. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course condiment, dresssing
Cuisine Italian
Servings 16 Yield 1 cup
Calories 82 kcal

Ingredients
  

  • ¾ cup extra virgin olive oil
  • 31/4 cup champagne or white wine vinegar sub apple cider vinegar
  • 1 tablespoon finely grated Parmesan cheese
  • ¾ teaspoon Dijon mustard
  • ¾ teaspoon dried Italian seasoning blend sub basil, oregano,
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon sugar or monk fruit blend sub honey, maple, keto simple syrup, agave
  • 1 pinch red chili flakes (pizza pepper)

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Instructions
 

  • Add all ingredients to a jar and shake well and is a bowl and whisk.
  • For a larger batch use a blender.

Notes

Besides salad, this is an excellent marinade for chicken breasts and shrimp before grilling. Try it tossed with cooked green beans or grilled vegetables. It's multipurpose, one to always have in your recipe arsenal. Store any extras in an airtight container.

Nutrition

Serving: 1tablespoonCalories: 82kcalCarbohydrates: 0.2gProtein: 0.1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.3mgSodium: 27mgPotassium: 4mgFiber: 0.1gSugar: 0.04gVitamin A: 6IUVitamin C: 0.02mgCalcium: 5mgIron: 0.1mg
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Watermelon Cucumber Juice

by 4 Comments

Watermelon: the iconic summer fruit turned into a refreshing and hydrating juice. With natural sweetness, watermelon cucumber juice is definitely a summer treat. Skip the bottled juices made from concentrated juice and unhealthy added sweeteners, colors and flavors. Mother Nature does just beautifully on her own.

watermelon cucumber juice | afoodcentriclife.com

Nothing Like Fresh Homemade Juice

While our daily juice routine consists of mostly green vegetable juices with a little low sugar fruit such as green apples and lemons, this watermelon cucumber juice is a wonderful summer treat. Refreshing on a hot summer day. And since yesterday was the first official day of summer, I had to share this recipe with you for your summer enjoyment.

Watermelon Cucumber Juice

Watermelon and cucumber are so good for you and delicious when combined. Lime is added for tartness to balance the natural sweetness. It takes 1 mini watermelon, about 5 pounds, plus either 1 English cucumber or 4-5 small Persian cucumbers, and 1 lime (peeled) to make two 18-ounce servings. Your yield will depend on if use just the watermelon flesh or include some of the rind.

Yes, you can even juice the rind. It has lots of nutrients too. Be sure your watermelon is organic. If juicing the rind, the color will be a little less pink, but it is still packed with nutrition.

watermelon cucumber juice | afoodcentriclife.com

Skip the Bottled Stuff

Shopping recently, I saw a big display of bottled organic watermelon cucumber "cooler" at the store and read the label. The first ingredient was filtered water, the second organic sugar, then juice concentrates, organic flavors and extracts, natural flavors and citric acid as a preservative. The label also stated that it contained 15% juice.

When you make homemade, its 100% fresh juice with no added sugar or anything else you don't want - just pure refreshing, healthy goodness. If you don't have a juicer, see this link for another recipe that uses a blender.

watermelon juice | afoodcentriclife.com

Health Benefits of Watermelon and Cucumber

Because they are 92%-98% water, watermelons are great for hydration. They contain a significant amount of vitamin A, B6, antioxidants, amino acids and a specific powerful phytonutrient called lycopene.

Lycopene is why watermelon is red. According to the Fitness Institute of Texas at The University of Texas at Austin, Lycopene has been linked with heart health, bone health, prostate cancer prevention and more. It's also a powerful antioxidant thought to have anti-inflammatory properties. Read the Live Science article here, it's got great information on the health benefits of watermelon.

About Watermelon and Cucumbers

A botanical relative of watermelon, cucumbers are another great hydrator, made up of 96% water. No wonder they taste extra good in summertime. Cucumbers may protect our brains, reduce cancer risks, manage stress and support digestive health. Read here for more health benefits of cucumbers.

Some cucumbers come waxed. To insure they are clean for juicing I wash my produce with Eat Cleaner. It is 99% more effective than water in removing wax, pesticides, plus agricultural and handling residue that can carry bacteria. I've used it for years.

watermelon cucumber juice \ afoodcentriclife.com
Jars of watermelon cucumber juice.

📖 Recipe

watermelon cucumber juice | afoodcentriclife.com

Watermelon Cucumber Juice

Sally Cameron
Refreshing and hydrating, watermelon cucumber juice has natural sweetness that needs no added sugar or flavors. Mint is a nice addition too. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Beverage, Juices
Cuisine American
Servings 2 Yield approximately 36 ounces
Calories 33 kcal

Equipment

  • Juicer

Ingredients
  

  • 1 mini watermelon about 5 pounds
  • 1 large English cucumber or 4 Persian cucumbers
  • 1 lime peeled

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Instructions
 

  • Wash all produce well. Cut into pieces the size that your juicer brand recommends, and juice. For the watermelon, you can juice the flesh, or the flesh and some or all of the rind. 

Notes

A botanical relative of watermelon, cucumbers are another great hydrator, made up of 96% water. No wonder they taste extra good in summertime. Cucumbers may protect our brains, reduce cancer risks, manage stress and support digestive health.

Nutrition

Calories: 33kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 255mgFiber: 2gSugar: 3gVitamin A: 158IUVitamin C: 14mgCalcium: 35mgIron: 1mg
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How to Make a Detox Green Juice

by 2 Comments

Try this detox green juice when you need a little internal spring cleaning. This vibrant green juice is a powerful combination of dandelion greens, spinach, celery, herbs, green apple, lemon, ginger and cucumbers. Juice some up today and give your body a clean start for a fabulous spring or anytime you need a natural little detox support.

dandy detox green juice in a glass with straw.

I have a few green juice recipes on my site, but this one includes dandelion greens and other delicious detox ingredients. Detox green juice is good because green means chlorophyll, and chlorophyll rids the body of environmental toxins and promotes cleansing and detoxing.

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Why You'll like This Recipe

  • Refreshing taste.
  • Supports and boosts natural detoxing.
  • Easily found ingredients.

Recipe Ingredients

Dandelion greens: More than just an annoying garden weed, dandelion greens are edible bitter greens, great for cleansing your liver and kidneys, and full of vitamins A and C, and minerals. Because of their bitterness, start with just a few leaves until you develop a taste for them. The ginger, lemon and apple in this juice help offset the bitter taste. Dandelion is great has great benefits.

Cucumbers: The phytonutrients in cucumbers provide valuable antioxidant, anti-inflammatory, and anti-cancer benefits as well as hydration.

Celery: More than diet food, celery is an under-appreciated nutritional powerhouse provides potassium, magnesium, calcium, iron, vitamin C,  plus it's anti-inflammatory and one of the most alkalinizing foods you can eat. Adding celery to your diet is good.

Cilantro: Beyond guacamole and salsa, cilantro helps cleanse the body of toxic heavy metals, plus it's an incredible source of antioxidants, is naturally calming and has a long history of therapeutic use. Some people hate cilantro, so if you're in that club, use parsley instead and still get great health benefits.

Green apples: a rich source of beneficial plant compounds called phytochemicals including quercetin, catechin, phloridzin and chlorogenic acid, all of which are strong antioxidants. Antioxidants stimulate bile production, which the liver uses to release toxins. The old adage "an apple a day" has truth behind it!

Ginger and Lemon: Both add wonderful flavor to fresh juices. Ginger is a natural anti-inflammatory and digestive booster as is lemon, plus lemon is great for cleansing and promotes hydration. Lemon also helps your body's alkaline levels as it turns alkaline when it hits your digestive system.

For quantities please see recipe card.

Substitutions and Variations

  • Substitute lime juice for lemon juice.
  • If you can't get green apples, choose another low sugar, tart apple variety. For more on choosing apple varieties, see this site from USApple .
  • Add a little ACV (apple cider vinegar) to increase this juices detoxing ability.
  • If you can't get dandelion greens, swap kale or spinach.

Apple ginger beet juice is another terrific combination, not to mention a gorgeous ruby color.

dandy detox green juice |AFoodcentricLife.com

The Best Juicer

Drinking fresh vegetable and fruit juices is super beneficial for your health and juicing at home gives you the best nutrition. No additives, no pasteurization, and you control the ingredients (as in all organic).

To make juice at home, you will need a juicer. The best juicers on the market are slow, cold-press, masticating juicers. They do the best job of extracting all of the goodness from your produce without oxidizing the nutrients.

To do that, I use a Greenstar juicer from Tribest. Juices last up to 72 hours with minimal nutrient loss. There are many good juicers on the market at all prices levels so find one at your price level.

The new Shine easy cold-press juicer is terrific. Great for smaller kitchens, kitchens with limited storage, and with an affordable price tag for such a quality juicer.

Wash Your Produce

When I get all of my groceries unloaded and into the kitchen, I fill a sink up with Eat Cleaner Food Grade Wash and wash all of the produce at once. No rinsing required.

Serving Suggestions

Green juices and all freshly made juices are best soon after making. I love them at room temperature right out of the juicer. With the right juicer, you can make and hold them in the refrigerator to drink within 24-72 hours, which helps you get ahead.

Recipe FAQs

Is juicing daily a good habit? Yes. Read this post and decide for yourself.

What are the ingredients for a detox green juice?

Green produce ingredients are terrific for a detoxing green juice, such as dandelion, cilantro, cabbage, cucumber, lime, mint, green apple, celery, and ginger are all terrific and taste great in green juice. There are other good ingredients to help you detox but not all will taste great in a juice.

How do I make a detox green juice at home?

First you'll need a good juicer. They come in all price ranges. The best at preserving nutrients are slow, cold-press, masticating juicers as the give you the most bang for your buck detox and nutritionally. Buy the right herbs, fruits, vegetables and leafy greens. Wash them well with produce wash when you get home. Store them and get them ready to juice ahead saves time. Buy organic is best. Get some good, inexpensive glass bottle around 18 ounces to hold you juice.

What are the health benefits of detox green juice?

Detox green juice supports your body's natural mechanism in eliminating toxins from your liver, reduces inflammation, aids weight loss, gives your skin a healthy boost, improves mental alertness, reduces brain fog, and increase energy. That's a pretty great list of health benefits!

How often should I drink detox green juice for it to be effective?

Drinking a detox green juice daily is a good habit with terrific health benefits. If you have any concerns about specific ingredients in a green juice recipe because of certain medications you are taking, be sure to check with your healthcare practitioner before starting detox green juices. Depending on the green detox recipe, some ingredients have higher levels of vitamin K which may alter blood thinning medications. Be safe first.

Does drinking green juice replace eating green vegetables?

Absolutely not. Green juices do not replace consuming green vegetables. Juices are additional to a diet with a good amount of healthy green vegetables. Vegetables provide necessary fiber and fullness. Green juices give you extra level of powerful phytonutrients in those green vegetables. You need both!

More Juice Recipes

Here are a few more green juice recipe and other healthy juice recipes to try. They all taste great.

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spring detox green juice |AFoodcentricLife.com

Detox Green Juice

Sally Cameron
This vibrant green juice is loaded with healing benefits as well as detoxifying capabilities. If you can't find dandelions greens use kale instead or all spinach. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Beverage, Juice
Cuisine American
Servings 2 16 ounce each
Calories 109 kcal

Equipment

  • Electric juicer

Ingredients
  

  • 6-8 ribs celery
  • 3-4 leaves dandelion greens or more
  • ½ bunch cilantro or parsley
  • 3-4 Persian cucumbers or 1 English cucumber
  • 4 ounces baby spinach 4 big handfuls
  • 1" piece fresh raw unpeeled ginger
  • 1 lemon
  • 1 Granny Smith apple cored

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Instructions
 

  • Wash produce well. Chop produce into the appropriate size for your juicer, then juice according to the manufacturers directions. Strain if desired.

Notes

If you can't get dandelion greens, swap spinach or kale. 

Nutrition

Calories: 109kcalCarbohydrates: 27gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 147mgPotassium: 955mgFiber: 7gSugar: 14gVitamin A: 6292IUVitamin C: 56mgCalcium: 142mgIron: 3mg
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Green Smoothie Recipe with Mango

by 5 Comments

A simple, tropical green smoothie recipe made with mango, baby spinach leaves, chia, and homemade almond milk. Don't let the bright green color throw you. It's delicious! Smoothies are a great way to start the day. They whip up in seconds and are transportable and customizable to each persons tastes and dietary preferences. Delicious and healthy!

Tropical Mango Green Smoothie

I've been stuck on my raspberry-banana smoothie for a long time and decided it was time to create some new flavors. With the gift of a half dozen mangoes from the Mango Board, a smoothie was my first thought. Mangoes bring that sweet taste of the tropics to everything. While combining mango with spinach leaves might sound crazy, it makes a terrific smoothie.

How to Choose a Mango

To choose a ripe mango, squeeze it gently. it should give slightly like a ripe peach or avocado. Firm but with a slight give. The color of the skin is not the best indicator. If the mango is hard, keep it at room temperature until it is ripe, then refrigerate, but not before. Once refrigerated, a mango will last about 5 days. If they get soft and you don't have time to use them, peel, cube and freeze the flesh so it is not wasted.

how to cut up a mango

How To Cut Up a Mango

Mangoes can be challenging to cut up the first time, so here are a few tips. Mangoes have a large, flat, center seed.

First, wash the mango. Next, stand the mango with the stem end on the cutting board. Cut a little off center, through the flesh and you will get a large piece of mango, sometimes called a cheek. You may need to test with your knife a time or two to find just the right spot to cut. If you cut too close and hit the seed, just move a ¼″ off and try again.

how to cut up a mango

When you have cut the "cheeks" off the seed, cut a grid pattern on the mango with a sharp paring knife. Don't cut through the skin. Then scoop out the cubes with a spoon. Most of what is left is the seed. You might be able to harvest a little more mango flesh off the center piece, but not much.

For more information (and a video) on how to cut up a mango, check out the National Mango Board site.

More About Healthy Smoothie Ingredients

Baby Spinach Leaves

This green smoothie gets its beautiful bright color from fresh baby spinach leaves. While spinach might sound like a strange thing for a smoothie, it's a great way to get leafy greens in as you start your day. Add about a cup, or a big handful, to your blender. Spinach is super-nutritious and one of the world's healthiest vegetables, rich in vitamins and minerals, plus anti-inflammatory benefits.

Chia Seeds

Another addition to this smoothie is chia seed. Chia was eaten by the ancient Aztec Indians for strength. Chia is a source of omega fatty acids and dietary fiber, plus calcium, iron, potassium and protein. The brand I buy is Navitas Naturals. Maker of high quality products, their chia is organic, non-GMO, raw, gluten-free, and vegan. Check out their other fantastic products too. Lots of healthy things to add to your smoothies, and overall, your diet. Superfoods!

Once your mango is cubed, get out your blender or Vitamix, ready your spinach, almond milk and chia seeds and get ready for a great smoothie!

Another Great Mango Recipe

For another recipe idea using mangoes, try this pineapple-mango salsa. It's great on grilled chicken, shrimp and fish.

green smoothie

📖 Recipe

Tropical Mango Green Smoothie

Green Smoothie Recipe with Mango

Sally Cameron
Spinach and mango might sound like a crazy combination, but it makes a tasty and healthy tropical green smoothie. Add chia seed for protein and fiber. Use your favorite protein powder. If you want a frosty cold smoothie, freeze the mango ahead of time. To reduce sugar, use a greenish banana instead of a ripe one.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Beverage, Breakfast
Cuisine American
Servings 1 serving
Calories 391 kcal

Equipment

Ingredients
  

  • 10 ounces almond milk preferably homemade
  • 1 big handful baby spinach leaves
  • 1-2 scoops preferred protein powder 
  • ½ cup cubed mango fresh or frozen
  • 2 tablespoons chia seed
  • ½ banana

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Instructions
 

  • Place everything in a blender in order given.
  • Process until you reach desired texture.

Notes

This green smoothie gets its beautiful bright color from fresh baby spinach leaves. While spinach might sound like a strange thing for a smoothie, it's a great way to get green leafy vegetables in as you start your day. Most people say they can't even taste it!

Nutrition

Calories: 391kcalCarbohydrates: 42gProtein: 33gFat: 13gSaturated Fat: 1gCholesterol: 50mgSodium: 464mgPotassium: 854mgFiber: 13gSugar: 21gVitamin A: 6289IUVitamin C: 51mgCalcium: 646mgIron: 5mg
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Saffron Risotto (Risotto Milanese)

by 2 Comments

Making saffron risotto is like therapy in a pan. Slowly stir hot broth steeped with saffron into Italian short-grain rice until the grains are tender and creamy. A little wine for the pan, a little wine for you. And then you get to eat this creamy classic Italian dish. Here is my favorite, to which I've added peas. All ingredients are easily kept in the pantry. Serve it as a main topped with shrimp, chicken, scallops, meat, or as a side dish. Risotto is simply heavenly. It takes just a little patience but that first bite will make it worthwhile.

Golden risotto Milanese with saffron and peas in a bowl served as a side dish.

My favorite risotto recipe and I've been making it for decades. Once you learn the basics of making risotto, you can make many delightful variations. I'm often asked what would be my last meal. My answer? Risotto Milanese with lobster (which I make at the holidays), and a glass of Champagne, but I make this simple risotto weekly in fall and winter.

Why You'll Love Saffron Risotto

  • If you love rice, you'll love risotto.
  • It's comfort food in a pan; the ultimate rice dish.
  • Ingredients are easily kept in the pantry.
  • There are many variations of risotto.
  • Add a protein, like seared scallops, shrimp, diced chicken, cook sausage, or meat.

Recipe Ingredients

This ingredient list reflects risotto in the style of Milan, Italy, called Milanese. It's an incredible Italian rice dish. It's also called Risotto alla Milanese.

  • Chicken broth: This is a good place to use homemade. If you buy your broth, buy low sodium and read labels to get a good quality broth. Look in the freezer section too.
  • Saffron: The king of spices. Saffron is a beautiful red color and looks like threads. It's the most expensive spice in the world, sold in very small amounts. Good thing is you only need a little bit for the recipe. It gives this recipe the beautiful golden color and flavor.
  • Oil: good quality extra virgin olive oil shines in risotto. Here is the olive oil always in my pantry.
  • Onion: Sautéed onion is the savory base for risotto called the soffritto. It's like the Italian mirepoix trio of onion, carrot and celery. For risotto, use just onion. Go with a yellow, brown or white onion.
  • Garlic: A must have for more flavor, cooked with the onion. Use fresh cloves.
  • Rice: For creamy risotto, use the right rice; Italian superfino rices. They have just the right amount of starch. My favorite is this carnaroli rice but arborio works too and is more available in the markets. You can't use standard rice for real risotto.
  • Wine: White wine is the best for this risotto. Use a little mini airline sized bottle, either Sauvignon Blanc or Chardonnay. Wine adds dimension and flavor.
  • Peas: Frozen petite peas work well, and the petites are more tender than regular peas. If it's spring, use fresh peas and blanch them first (cook briefly in boiling salted water). Optional.
  • Parmesan cheese: Get real Parmigiano-Reggiano, the Italian "king of cheeses". It's optional if you are dairy-free, but it adds a rich saltiness and classic savory flavor if you can handle dairy.

Please see the recipe card for measurements.

Chef's Tip: Good broth is important for risotto. If you 've never made homemade, try one of these two recipes: long simmered homemade chicken brone broth or a faster version, Instant Pot chicken broth or other pressure cooker. Freeze homemade broth in batches for recipes such as this risotto.

Substitutions and Variations

There are almost endless variations of risotto, here are just a few ideas:

  • Skip the peas and use cooked chopped asparagus for an asparagus risotto recipe.
  • Add crisp crumbled bacon for risotto with peas and bacon.
  • Add chopped oil-packed (drained) sun-dried tomatoes.
  • Add a little chopped fennel to the onion when cooking the soffritto.
  • Add mushrooms.
  • Add a protein, like diced cooked chicken, for chicken and pea risotto.
  • If you prefer not to cook with wine, just skip it and continue with the recipe.
  • Add diced cooked ham for a pea and ham risotto.
  • To top with spicy Italian shrimp, make the easy shrimp from this recipe.
  • For a mushroom risotto, skip the saffron and stir in a ¼ or more of this mushroom duxelles recipe. It's devine.

Recipe Instructions

Risotto is not hard to cook. Get your prep work done, and with a little patience and stirring, you'll have a wonderful risotto dinner.

Step 1: Prep and set-up for cooking. Chop the onion and garlic, get the broth heated up on the stove top, and measure out your rice and wine. Place everything near the stove before you start.

Step 2: Saute the onion in olive oil until soft, then add the garlic and cook briefly. Add the rice and cook for 1-2 minutes until the grains are coated in oil.

Cooking risotto in a pan, showing when to add more broth.

Step 3: Add the wine and cook most of it off. Next, start slowly adding simmering broth, stirring gently with a wooden spoon. Add the broth at about ¼ cup to a ⅓ cup pace. You will know when to add more broth when you can draw your spoon across the rice and a trough forms.

When you're near the end of the broth, stir in the peas. Note - You may not use all 3 cups of broth. Taste the risotto. It should be tender and creamy to the bite. Serve in warmed bowls, with Parmesan if using.

The Best Pan for Risotto

A good pan for making risotto (and sauces) is called a saucier. It has sloped sides making it easy to stir the rice. It's a terrific pan to have in your collection. If you don't have such a pan, be sure as you stir your risotto to get into the outer edges of the pan so the grains of rice do not stick. 

If you have a medium size, 3 ½ quart Le Creuset, its works fine because the sides are not perfectly straight and just a little sloped. Use a wooden spoon when making risotto to treat the beautiful rice grains gently.

Serving Suggestions

Serve risotto in low wide soup bowls, pasta bowls, or risotto bowls. Warm them up in a low oven keeps the risotto warm.

Recipe FAQs

How is risotto different than rice?

Risotto is the name of a classic Italian rice dish made with one of several special Italian superfino rices with high starch contents: Arborio, Carnaroli, or Vialone Nano. These rice varieties are higher starch and short to medium grain, and they absorb a lot of broth providing the creamy texture of good risotto.

Can you use normal rice for risotto rice?

Purists and risotto-lovers (like me) say no. Some people say a long grain white rice will work, but it's just not the same. Buy the real rice for risotto and you will see why it's so good. Risotto is not made with standard rice.

Why don't you wash rice for risotto?

Because you want the starchiness of the rice as it produces the creamy texture of risotto.

More Recipes

For more recipes with rice, or making cauliflower rice for a lower carb side dish option check these recipes out. The pork chops make a terrific gravy, and are nice served with rice.

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tisotto Milanese | afoodcentriclife.com

Saffron Risotto

Sally Cameron
Risotto is a wonderful comfort food dish. The ingredients may already be in your pantry and fridge. Make it your own: Top with chicken, seared scallops, shrimp or even sliced chicken sausage for a satisfying main course. This recipe doubles for four, it will take longer to cook. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 565 kcal

Equipment

Ingredients
  

  • 2/12 cups broth: chicken, vegetable, beef, veal, turkey preferably homemade
  • ⅛-1/4 teaspoon saffron threads crushed
  • 2 tablespoons olive oil
  • ½ cup finely chopped onion ½ small
  • 1 large fresh garlic clove finely chopped or zested
  • ½ cup Carnaroli or Arborio rice
  • ⅓ cup dry white wine
  • ⅓ cup   frozen petite peas thawed, optional
  • ⅓ cup grated Parmigiano-Reggiano cheese optional
  • Salt and pepper to taste

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Instructions
 

  • Place chicken broth in a small saucepan and bring to a bare simmer. Crush the saffron into the pan and allow it to release its flavor and golden color into the broth.
  • Place a medium pan over medium heat. Heat olive oil then add onion and cook until soft and translucent, stirring with a wooden spoon.  Add the garlic and cook another 60 seconds. Watch your heat and turn down if needed.
  • Add the rice and cook for 1-2 minutes, stirring, until the rice is coated with the oil. Add the wine and cook until it is almost gone. Season with a little salt.
  • Begin adding the hot broth about a ¼ cup or so at a time, stirring the risotto gently with the wooden spoon until the broth is absorbed. Do again with more broth, stirring until almost absorbed. Add more broth when you can draw your spoon through the rice and it holds a line.
    Repeat until most of the broth is incorporated. Towards then end, taste it for texture. The rice should be al dente, soft to the bite. You will feel when it is done. It takes about 25 minutes. Taste and season with additional salt and pepper.

Notes

About a good pan for making risotto (and sauces). The best pan has sloped sides making it easy to stir the rice. It's called a saucier. It's a terrific pan to have in your collection, If you don't have such a pan, be sure as you stir your risotto to get into the outer edges of the pan so the grains of rice do not stick. 
Variations
If you are not a pea fan, use sliced, cooked asparagus. To make it vegetarian or vegan, use homemade vegetable broth and skip the cheese. 

Nutrition

Calories: 565kcalCarbohydrates: 69gProtein: 20gFat: 21gSaturated Fat: 5gCholesterol: 11mgSodium: 380mgPotassium: 530mgFiber: 4gSugar: 5gVitamin A: 315IUVitamin C: 15mgCalcium: 237mgIron: 4mg
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Mussels in White Wine (Moules Marinières)

by 5 Comments

Mussels in white wine, also known as the French classic Moules Marinières, are perfect for a quick weeknight dinner-and just as fun for entertaining. Mussels are budget-friendly, full of flavor, and cook in minutes. Grab a loaf of crusty bread for soaking up that aromatic broth, and keep a soup spoon handy because you'll want every last sip. Never cooked mussels before? I'll show you how easy it is.

Black shell steamed mussels with red napkin.

If you've only enjoyed mussels at a restaurant and never made them at home, now is the time. While traditional recipes use only white wine, I sometimes add a splash of the classic French liqueur Pernod for a subtle twist. Prefer to keep it traditional? Just use white wine. And don't buy a big bottle to experiment-grab an airline-size mini bottle at the liquor store.

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Why You'll Enjoy Mussels in White Wine

  • Easy to make - Mussels cook quickly and are nearly impossible to overthink.
  • Budget-friendly - An impressive dish that's surprisingly inexpensive.
  • They tell you when they're done - Once the shells open, they're ready.
  • Fun to cook - Especially if you've never made mussels at home before.

Ingredients You'll Need

  • Olive oil - For sautéing the aromatics and building flavor in the broth.
  • Fennel - Fresh fennel adds a light, sweet anise note; save the fronds for garnish.
  • Leek - Use the white and pale green parts only for a gentle, aromatic base.
  • Garlic - Adds that signature punch of flavor.
  • White wine - Use a dry white wine such as Sauvignon Blanc or unoaked Chardonnay.
  • Mussels - Fresh, live mussels; see tips below for buying, cleaning, and storing.
  • Bread - For soaking up the broth-gluten-free or regular, sourdough or artisan.

Garishes

  • Tomato - Roma tomato as they are meatier.
  • Herbs - Chopped Italian parsley for freshness and color.

Substitutions and Variations

  • Pernod - A classic French anise liqueur with a lightly sweet licorice-style flavor. It's delicious but strong, so if you use it, think "a splash' in combination with the wine for a subtle twist. If you don't have Pernod, you can substitute Pastis or French anisette.
  • For no alcohol: use vegetable broth with fresh squeezed lemon juice. Another opt-in is Verjus, and unfermented (no-alcohol) grape juice or clam juice. This is the best option for kids too.

Buying, Storing, and Cleaning Mussels

Buying Mussels

Fresh mussels should smell clean and briny, like the ocean-not fishy. Look for mussels sold loose or in netted bags on ice at a good seafood counter. Many mussels will be closed, but a few may be slightly open if they're cold. Give them a minute, then tap or gently squeeze the shell-if it closes, it's alive. Discard any mussels with cracked, chipped, or broken shells, and any that don't close after a minute or two.

Storing Mussels

Mussels are best cooked within a day of purchase. When you get home, transfer them to a large bowl and set them over ice (or nest the bowl in a larger bowl of ice). Cover with a damp paper towel or clean kitchen towel and refrigerate until ready to cook. Don't store them sealed in plastic, or they can suffocate and die.

Cleaning Mussels

Just before cooking, place the bowl in the sink and rinse the mussels under cold running water. Swirl them around and let them sit briefly to help loosen any grit, then drain. Scrub the shells with a brush and remove any dark, frizzy "beard" (the fibers that anchor them). Pull it off firmly with your fingers; if it's stubborn, use small pliers.

Chef's Tip - How to Double Mussels Without Overcrowding
This recipe is written for 2 pounds of mussels (about 2 servings). To serve 4, double the ingredients and cook the mussels loosely piled, not tightly packed. For best results (depending on pot size), cook in two batches (and keep the first warm) or split the mussels between two large pots (2 pounds per pot) so they have room to open and steam properly. A pasta pot works well; you don't need an oversized stockpot. Just use a big pot that holds 2 pounds.

How to Make Mussels in White WIne

You'll need a large pot with a tight-fitting lid. How many mussels you can cook at once depends on the size of your pot. If you're cooking for 4 people and want everything ready at the same time, use two large pots and cook 2 pounds per pot. If you have a very large stockpot (about 12 quarts), you can cook all 4 pounds in one pot.

Prep the Vegetables

To make things easy, do your prep ahead of time: slice the fennel, leek, and tomato for the broth, and chop the herbs for garnish.

  • Trim the fennel bulb, reserving the fronds for garnish, and thinly slice.
  • Use only the white and pale green parts of the leek. Slice lengthwise, rinse well to remove any grit, then slice thinly.

How to Cook the Mussels

Heat a little olive oil in a large pot over medium-low heat. Add the fennel and leek and cook gently until soft and translucent. Add the garlic and cook for one minute.

Move the pot off the heat, then add the Pernod (if using) and white wine.

Safety tip: Always add alcohol off the heat-liqueurs have a higher alcohol content and can be flammable.

Return the pot to the heat, increase to medium, and bring the broth to a boil. Add the cleaned mussels, cover tightly, and cook for about 3 minutes. Peek under the lid to check-most of the mussels should be open.

Knowing When Mussels Are Done

Once the shells open, the mussels are done. Give the pot a quick shake, cover, and cook about 1 more minute to allow any remaining closed mussels to open. Turn off the heat and let the pot rest briefly while you get the bowls ready. Serve immediately while hot.

Steamed mussels in a white bowl.

Serving Mussels

Serve mussels in warm bowls with plenty of broth, or spoon them over pasta (or zucchini noodles for a low-carb option). Divide the mussels between bowls and ladle the flavorful juices over the top. Discard any mussels that don't open. Finish with a sprinkle of diced tomato and parsley (or reserved fennel fronds) for garnish.

Recipe FAQs

Can I make this recipe without wine?
Yes. Use vegetable broth and finish with fresh lemon juice for brightness. Verjus or unfermented grape juice are also good substitutes.

How long do mussels take to cook?
Mussels cook very quickly-usually 3-5 minutes once covered. As soon as the shells open, they're done.

How do I know if mussels are fresh?

Fresh mussels should smell clean and briny (like the ocean) and have intact shells. Many will be closed, but a few may be slightly open if they're cold. Give them a minute, then tap the shell or gently squeeze it-if it closes, it's alive. If it stays open after a minute or two, or has a cracked shell, discard it.

What do I do with mussels that don't open?

Discard them. Mussels that don't open during cooking should not be eaten.

More Easy Seafood Recipes

Seafood doesn't have to be complicated. Here are a few more quick, reliable recipes to keep in your dinner rotation. Be sure to check out the seafood recipe index.

Please Leave a Comment

If you made mussels in white wine, please leave a comment or ask a question if needed. I love hearing from you and am here to help. Comments and questions help other readers too.

📖 Recipe

steamed mussels | AFoodcentriclife.com

Mussels in White Wine (Moules Marinières)

Sally Cameron
Steamed mussels is an inexpensive and easy meal that comes together quickly.  The mussels steam in about three to five minutes. Plan on a pound per person as a main course. To steam four pounds I use two large pots. This recipe doubles easily for four servings or halve it for a single serving. The classic French liqueur Pernod is flavored with star anise and herbs, a wonderful addition to steamed mussels. See tips for buying mussels below. Serve alone or over pasta or zucchini noodles.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Main Course
Cuisine French
Servings 2
Calories 411 kcal

Equipment

  • large pot with lid

Ingredients
  

  • 1-2 tablespoons extra virgin olive oil
  • ½ small fennel bulb save fronds to chop for garnish, diced small
  • ½ medium leek white and pale green parts only, thinly sliced
  • 1 large garlic clove chopped fine
  • 3 ounces dry white wine or 5 ounces if not using Pernod
  • 2 ounces Pernod
  • 2 pounds fresh live mussels scrubbed clean and de-bearded

Garnishes

  • 1 Roma tomato chopped fine
  • 1 tablespoon fresh chopped Italian parsley
  • 1 small loaf bread to soak up the broth gluten-free or regular

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Instructions
 

  • Place a large pot over medium-low heat and add olive oil. When warm, add the fennel and leek. Cook, stirring occasionally, until soft and translucent, about 2 minutes. Do not brown the vegetables. Add the garlic and cook one minute.
  • Move the pan off of the heat and carefully add the wine and Pernod. Place the pan back on the heat and allow broth to come to a boil. Add the mussels, cover with a tight fitting lid and turn heat down to medium. Steam mussels until they have opened, about 3-5 minutes. Check pan at 3 minutes. If they are mostly opened, replace lid, shake the pan and steam 1 minute longer. Turn off heat.
  • To serve, distribute mussels between two warmed bowls, spoon broth over the top and garnish with tomatoes and herbs. Serve with bread to soak up all of the broth.

Nutrition

Calories: 411kcalCarbohydrates: 19gProtein: 29gFat: 12gSaturated Fat: 2gCholesterol: 65mgSodium: 702mgPotassium: 1144mgFiber: 3gSugar: 2gVitamin A: 1246IUVitamin C: 36mgCalcium: 114mgIron: 10mg
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Easy Coleslaw Recipe and Dressing

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Green cabbage is the star in this easy coleslaw recipe. With just three fresh ingredients and a light, creamy dressing, this homemade slaw is crisp, crunchy, and clean-tasting. If you've written off coleslaw as heavy or gloppy, this fresh version will change your mind. It's a perfect make-ahead side dish, too. Bonus: I've included 7 tasty variations so you'll never get bored with coleslaw.

Round white bowl of colorful coleslaw with carrots and parsley.

This easy coleslaw recipe is the classic warm-weather salad for everything on your summer menu, from grilled chicken and seafood to pulled pork, tacos, and burgers. Cabbage is budget-friendly, crisp, and packed with nutrients, and making coleslaw from scratch lets you control the ingredients. No refined sugar, questionable oils, preservatives, or heavy-handed dressing-just fresh, crunchy slaw with clean flavor.

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Easy Coleslaw Recipe Highlights

  • Simple ingredients - Just three fresh ingredients plus a light, creamy dressing.
  • Perfect summer side - Serve it with grilled chicken, seafood, pulled pork, tacos, burgers, and more.
  • Make-ahead friendly - Prep the cabbage and carrots ahead, then dress the slaw closer to serving for the best crunch.

For another terrific summer salad, try this lemony Mediterranean pasta salad with so many good flavors.

Recipe Ingredients

Just 3 simple ingredients make the best, easy coleslaw recipe dressed with a creamy coleslaw dressing.

ingredients to make simple coleslaw, carrots, cabbage, and parsley.
Coleslaw dressing ingredients in small glass prep bowls on the counter.

Coleslaw

  • Cabbage: Green cabbage is classi and always available at the store. Skip the bags of coleslaw mix as it's usually not as fresh as homemade, plus bagged stuff carries it's own issues.
  • Carrots: Standard orange carrots add color, crunch, and sweetness.
  • Herbs: Parsley keeps it fresh and simple. Use the Italian parsley for best flavor, or cilantro.

Coleslaw Dressing

  • Mayonnaise: Use your favorite light tasting mayo. Remember to look in the refrigerated dairy area as well as on the shelf.
  • Sour cream: Either dairy or dairy-free for vegan.
  • Sweetener: Honey, maple syrup, agave syrup, or keto honey with monk fruit all work.
  • Mustard: Whole grain Dijon mustard for flavor and texture but the creamy Dijon works too (or use both).
  • Prepared horseradish: Adds a little kick and flavor complexity.
  • Vinegar: Use apple cider vinegar or white vinegar for a little tang in the coleslaw dressing.
  • Celery seed: A little celery seed adds a great savory flavor undertone.

Please see the recipe card for measurements and quantities.

For another classic creamy dressing, try my homemade Caesar salad dressing.

Substitutions and Variations

  • Add shallot - A little finely chopped shallot adds gentle onion flavor and extra texture.
  • Use more cabbage varieties - Add thinly sliced purple cabbage for color, or Napa cabbage for a softer, lighter texture.
  • Choose your pepper - White pepper blends into the dressing more quietly, while black pepper gives a little speckled look and sharper bite.
  • Add fresh herbs - Tarragon is lovely, mint is refreshing, and dill is terrific with cabbage.

For another fun and colorful Asian inspired coleslaw salad with a cream almond butter dressing.

How to Make Coleslaw

There are two options on cutting cabbage for coleslaw: slice the cabbage by hand with a large chef's knife, or using the slicing blade in a food processor. Let me show you how to make this big green round head more manageable.

Slicing Cabbage by Hand

Slicing green cabbage on a light wood cutting board with a chef's knife.

Trim a thin slice from the core end of the cabbage so it sits flat. Stand the cabbage on the flat end and cut it in half from top to bottom. Cut each half in half again to make quarters, then trim out the core. Lay each quarter flat on a cutting board and slice crosswise into very thin ribbons with a sharp chef's knife.

Slicing Cabbage With a Food Processor

A food processor bowl filled with thinly sliced green cabbage.

Depending on the size of the food processor feed tube, cut the cabbage quarters in half again so they fit into the feed tube. Insert the thin slicing blade, put the cabbage chunks into the feed tube, sliced side down, and process through. If there are any bigger pieces of core, remove them.

To finish the coleslaw, grate the carrots by hand or in the food processor with the grating blade. Chop the parsley by hand. Add everything to a large bowl and toss together.

Ingredients for coleslaw dressing ready to be mixed in a bowl.

Combine all coleslaw dressing ingredients into a bowl.

creamy salad dressing with a silver whisk in a small glass bow.

Whisk until smooth and creamy, or use a blender.

A glass bowl of sliced cabbage, carrots, and herbs waiting for dressing for coleslaw.

Serving Suggestions

This easy coleslaw recipe is a crisp, refreshing side for anything barbecued or grilled, from chicken and ribs to seafood. It's terrific with burgers, tucked into tacos, or piled onto a pulled pork sandwich.

Make it a bowl: Fill a shallow bowl with coleslaw as the base, then top with sliced grilled lemon chicken for an easy low-carb meal. It's versatile, customizable, and easy to change up with the flavor variations below.

To keep coleslaw healthy, don't over do the dressing. Start by adding less than you think it needs as you can always add more versus over-dressing it.

Small bowls of colorful coleslaw with an orange fork.

Make Ahead & Storage

Coleslaw is a terrific make-ahead recipe. Slice the cabbage, grate the carrots, and chop the fresh herbs up to 1 day ahead, then refrigerate them in an airtight container until ready to serve.

For the best crunch, toss the vegetables with the dressing just before serving, or up to a few hours ahead.

Store leftover coleslaw in an airtight container in the refrigerator and enjoy within a few days. The lighter it is dressed, the less likely it is to get soggy.

Creative Coleslaw Add-Ins and Variations

Try these fun and tasty variations.

  • Mexican-style coleslaw - Swap cilantro for parsley, add a squeeze of lime juice, and toss in sliced jalapeños. Thinly sliced red or orange bell peppers, radishes, and a pinch of cumin in the dressing are great too.
  • Colorful coleslaw - Add thinly sliced red cabbage plus red and yellow bell peppers for extra crunch and color.
  • Pineapple coleslaw - Add finely chopped pineapple, drained if juicy, plus sliced green onions. Stir a little ginger purée into the dressing, and finish with a sprinkle of shredded coconut for crunch.
  • Middle Eastern-style coleslaw - Skip the Dijon and add rose harissa, ground cumin, and smoked paprika to the dressing.
  • Vegan coleslaw - Use vegan sour cream, egg-free mayonnaise, and maple syrup, agave, or keto syrup.
  • Apple slaw - Add julienned Granny Smith apple for tart crunch.
  • Napa cabbage slaw - Substitute Napa cabbage for half of the green cabbage for a lighter, softer texture.

More Terrific Salad Recipes

Looking for more salad recipe ideas? Check out the salad recipe index for lots of tasty options.

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📖 Recipe

White shallow bowl stilled with green cabbage coleslaw, carrots, and parsley with a light dressing.

Easy Coleslaw Recipe

Sally Cameron
The quintessential, go-with-everything, budget friendly summer salad. Green cabbage is the star. See notes at the end for 7 fun flavor variations.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 87 kcal

Equipment

  • Food Processor with thin slicing and grating blades optional

Ingredients
  

Coleslaw

  • 2 pound head of green cabbage
  • 2 medium orange carrots peeled
  • 1-2 tablespoons finely chopped fresh parsley or cilantro

Coleslaw Dressing (yield about 1 cup, makes extra)

  • ½ cup your favorite mayo
  • ¼ cup sour cream dairy or vegan
  • 1 tablespoon honey sub maple syrup, agave or keto honey
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon prepared horseradish optional
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon celery seed
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper ground black or white

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Instructions
 

To shred cabbage by hand

  • Trim a thin slice from the core end of the cabbage so it sits flat. Stand the cabbage on the flat end and cut it in half from top to bottom. Cut each half in half again to make quarters, then trim out the core. Lay each quarter flat on a cutting board and slice crosswise into very thin ribbons with a sharp chef's knife.

To shred in a food processor

  • Depending on the size of your food processor feed tube, cut the cabbage quarters in half again so they fit. Fit the processor with the thin slicing disc. Place the cabbage pieces in the feed tube, cut-side down, and process. Remove any larger pieces of core.

Grate carrots, chop parsley

  • Grate the carrots with the shredding disc or a hand grater, and chop the parsley by hand.

Make the Coleslaw Dressing (Yield 1 cup/makes extra)

  • Place all ingredients in a bowl and whisk until blended or use a blender so it's smooth. Taste is and adjust for more salt, pepper, mustard, etc.

Notes

Cabbage yield note - After trimming and core removal, a 2-pound cabbage gives closer to 1½-1¾ pounds usable shredded cabbage, which will still serve 8 people. This recipe halve easily with a half a head. 

Nutrition

Calories: 87kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 6mgSodium: 246mgPotassium: 227mgFiber: 3gSugar: 7gVitamin A: 2734IUVitamin C: 35mgCalcium: 52mgIron: 1mg
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Roasted Beets in Foil (Easy Oven Method)

by 7 Comments

If you've never roasted beets in foil, you're in for a treat. This simple oven method transforms earthy, raw beets into tender, caramelized gems. Roasting them whole in foil locks in their sweetness and color while keeping cleanup easy. Once roasted, the skins slip right off, leaving you with perfectly cooked beets ready for salads, side dishes, or snacking.

Red and gold beets roasting in aluminum foil with oil.

Roasting beets in foil is one of the easiest and best ways to cook them. The foil creates a mini steam oven inside the packet, helping the beets cook evenly while intensifying their natural sweetness and keeping them moist. This simple method always delivers tender, flavorful beets and is my favorite way to prepare them. Just one tip: pick up a box of disposable kitchen gloves before you start. They'll save your hands from staining while you peel.

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Why You'll Love Roasted Beets in Foil

  • Fresher flavor: Oven-roasted beets taste better than the pre-steamed packages.
  • No-mess method: Wrapping them in foil keeps the juices contained and makes cleanup easy.
  • Simple and hands-off: Just wrap, roast, and peel - no fancy tools required.

Serve roasted beets alongside roast chicken breasts with cashew gravy as a complimentary side dish.

Ingredients You'll Need

  • Beets: Fresh, raw beets of any color. Beets with the tops still on are the best beets as they are are fresher and have more moisture and flavor than beets with tops removed. I usually buy medium beets in size. Try to buy the approximately the same size so they roast at the same time.
  • Oil: I use extra virgin olive oil, avocado oil, or a healthy neutral oil (but not vegetable oil).

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

Chef's tip: Roasting beets in foil (double layer) prevents beet juices from leaking onto the baking sheet, making cleanup much easier. Timing for roasting beets depends on their size. Larger beets take longer; smaller beets roast faster.

Add roasted beets in foil to this kale and roast vegetable salad, or make this beet salad with feta cheese.

How to Roast Beets in Foil

Pre-heat the oven to 400°F. To prepare to roast beets, trim beet tops leaving about 1 inch of stem then scrub clean under cold water with a vegetable brush. Discard beet greens unless you enjoy them sautéed.

Red and gold beet in aluminum foil packets drizzled with oil and salt.
Step 1: Place a double thickness of heavy duty foil on the counter, place whole beets in a single layer, drizzle with oil, sprinkle with salt. 
Aluminum foil packets on a rimmed baking sheet on the counter.
Step 2: Wrap beets into a tightly sealed packet and place on a baking sheet. Roast beets in the foil packet for 40-60 minutes, depending on size.
Roasted beets in foil with a thin metal skewer piercing one to show they are done.
Step 3: Roasted beets are done when easily pierced through with a thin metal skewer or thin paring knife.
A gloved hand holding a peeled red beet with a paring knife and a y-vegetable peeler.
Step 4: Skin beets using a vegetable peeler, a paring knife, or by rubbing of with paper towels while still warm.
Gloved hand showing a skinned beet rubbed off with paper towels.
Using paper towels to rub beet skins off.
An oval bowl with roasted red and gold beets ready to enjoy.
Roasted beets, skinned and ready to enjoy.

How to Peel Beets

Here are the three methods I've used to peel beets. After roasting beets in foil while they are still warm, trim the top of the beet flat, then peel beets by:

  • Rubbing with paper towels until they are smooth.
  • Using a vegetable peeler. I think inexpensive y-peelers do the best job.
  • Scraping the skin off with a sharp paring knife. 

Beets have high staining power, so handle them with care. Wear a full cover apron (preferably not white!) and have paper towels handy. 

Disposable food handler gloves are your best friend when working with beets as they prevent your hands from staining. Buy a box on Amazon or at a kitchen supply store. I use gloves often when working with raw ground meat and high stain foods. They are handy for many things.

Chef's tip on cutting boards: While many people like plastic cutting boards, when working with high stain foods like beets they can stain. I have one I use for photography, but I work on these black Richlite cutting boards. They don't stain, they are available in good sizes as well as custom sizes, are easy to handle, they are durable and knife-friendly.

A tan plate of roasted gold and deep purple-red beets on lettuce leaves.

Serving Ideas for Roasted Beets

  • Add to salads: Chopped roasted beets pair beautifully with goat cheese or feta, toasted nuts, and fresh herbs for a colorful, nutrient-rich salad.
  • Serve simply: Enjoy roasted beets as a warm or chilled side dish with a drizzle of extra virgin olive oil, a splash of balsamic vinegar, and chopped herbs such as chives, parsley, or dill.
  • Toss with vinaigrette: Try a French vinaigrette made with olive oil, Dijon mustard, and vinegar. The mustard enhances the earthy sweetness of the beets.
  • Blend into smoothies: For something unexpected, swap banana for beet in this Raspberry Smoothie and add a touch of natural sweetener.
  • Add to grain bowls: Combine roasted beets with quinoa, rice, or farro, along with greens, nuts, and a tangy dressing for a hearty plant-based meal.
  • Make beet hummus: Blend roasted beets into classic hummus for a stunning pink color and subtly sweet flavor.

Here is another salad idea for using roast beets, my kale salad with roast vegetables.

Storage Tips

Cut the cooled beets into quarters (or smaller) and refrigerate them for 4-5 days in an airtight container. It's best to use glass and not plastic as beets have high staining power and the plastic may not come clean.

For longer storage, slice or dice and freeze on a parchment-lined tray before transferring to a freezer-safe container or bag. Frozen roasted beets will keep well for up to 3 months - perfect for adding to salads, soups, or grain bowls later.

Recipe FAQs

Do I need to peel beets before roasting?

No, you don't need to peel beets before roasting. Simply trim the stems and leaves to about one inch, wash thoroughly, and scrub them clean. Roasting beets in foil loosens the skins naturally, so after roasting, they slip right off with just a paper towel or your gloved hands.

Are roasted beets healthy?

Yes! Beets are packed with nutrients - they're a great source of folate, magnesium, potassium, vitamin C, and dietary fiber. You'll often find deep red beets year-round, with golden and candy-striped Chioggia varieties appearing seasonally. Whichever color you choose, roasted beets are a naturally sweet, antioxidant-rich vegetable that supports detoxification and overall health.

How long does it take to roast beets?

Cooking time depends on the size of the beets and your oven temperature. Roast whole beets at 400°F, wrapped in a double layer of foil with a drizzle of olive oil and a sprinkle of salt and pepper. Check for doneness around 45 minutes by piercing one with a thin skewer or cake tester-it should slide through easily when fully cooked. Larger beets may need up to 60 minutes, while baby or small beets will cook faster.

More How-to Recipes

Love learning kitchen basics and pro techniques? Here are a few step-by-step guides to help you cook with more confidence and ease. Each one includes chef tips and simple methods you can master in your own kitchen.

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📖 Recipe

Colorful red and golden roasted beets in aluminum foil.

Roasted Beets in Foil

Sally Cameron
Beets become sweet when roasted and are wonderful as a side dish or added to salads.  If you enjoy dairy, roast beets are delicious with goat cheese, orange segments, a sprinkle of pine nuts and a little chopped fresh mint. Serve on their own or atop salad greens or with micro greens.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 to 6 servings
Calories 91 kcal

Equipment

Ingredients
  

  • 1 ½ - 2 pounds raw beets with tops about 5 medium beets
  • 2 teaspoons olive oil
  • salt to taste

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Instructions
 

  • Pre-heat oven to 400 degrees. Trim off the beet leaves and stems to within 1-inch of the beet. Scrub beets under cold water and dry them with paper towels.
  • Place a double thickness of heavy aluminum foil on the counter, large enough to hold the beets. Place beets in the center, drizzle with oil and a sprinkle of salt and wrap tightly into a foil packet.
    Place packet in the oven and roast until beets are cooked through and tender. Use a thin metal skewer (like a turkey lacer or pins) or a metal cake tester. They should easily pierce through the beets when ready.Test beets at 45 minutes. Continue about 15 minutes longer if needed. Timing will depend on the size of the beets.
  • Remove beet packet from the oven and cool a few minutes. Slice off the top where the stem was. When beets are cool enough to handle, unwrap and peel one of three ways: rub off with paper towels, use a y-vegetable peeler, or a sharp paring knife. Be sure to wear disposable gloves.
    Beets are ready to eat or add to a salad or other recipe. Beets will last 4-5 days, covered, in the refrigerator.

Notes

Serving ideas: Add beets to a tossed green salad with goat cheese (skip for vegans). Add orange segments, pine nuts, and chopped mint leaves for more color and flavor. Dress with a light vinaigrette made with olive oil and white Balsamic vinegar or Champagne vinegar.
To serve beets as a side dish, sprinkle with chopped chives and drizzle with olive oil, salt and pepper.

Nutrition

Calories: 91kcalCarbohydrates: 16gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 133mgPotassium: 553mgFiber: 5gSugar: 11gVitamin A: 56IUVitamin C: 8mgCalcium: 27mgIron: 1mg
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Gluten-Free Carrot Cake Muffins (dairy-free)

by 4 Comments

These gluten free carrot cake muffins deliver light and fluffy muffins that are gluten-free, dairy-free, and grain-free, yet so delicious that no one would guess. Sweetened with maple syrup, not refined sugar, these carrot cake muffins are a hit with everyone. Perfect for breakfast or an afternoon snack, they are super easy to make and last the better part of a week wrapped on the kitchen counter, plus they freeze. You've got to make a batch.

carrot cake muffin on a silver plate.

My Aunt Rose made a mean carrot cake, and it's still one of my all-time favorites. But as my diet evolved-shifting toward healthier and gluten-free choices-I found myself baking less. Then I discovered how beautifully almond flour and coconut flour work together. After a few rounds of testing, I created these gluten-free carrot cake muffins that check all the boxes: light, flavorful, naturally sweetened, and incredibly easy to make.

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Why You'll Love This Recipe

  • A healthier muffin recipe, versus using white flour and white sugar.
  • You can even frost them with cream cheese frosting like cupcakes.
  • Gluten-free, dairy-free, grain-free, but no one would ever guess. They're fantastic.
  • Paleo carrot cake muffins (if you follow paleo).

For more terrific gluten-free muffins, try this Gluten-free zucchini muffins recipe. 

Recipe Ingredients

  • Almond flour blend: Use Bob's Red Mill  paleo blend flour, a blend of almond flour and coconut flour.
  • Baking powder: Use aluminum-free baking powder, be sure to check the expiration date.
  • Baking soda: Another leavening agent in baking, check the expiration date.
  • Spices: I blend ground cinnamon, ground ginger, and ground nutmeg.
  • Eggs: For binding and moisture. Large, clean, un-cracked eggs.
  • Oil: I use melted coconut oil. If coconut is a problem, use avocado oil.
  • Maple syrup: Use the real deal, not the fake colored stuff made of corn syrup.
  • Shredded coconut: Finely shredded unsweetened coconut (omit for coconut allergy).
  • Vanilla: Use real vanilla extract or vanilla bean paste.
  • Carrots: Fresh carrots. Use the orange ones. 

Please see the recipe card for all measurements.

Another terrific muffin recipe is this one for strawberry muffins with fresh strawberries (gluten-free too).

Substitutions and Variations

  • Vegetable oil is another option, but not standard grocery store "vegetable" oil. It is so unhealthy and highly processed. Use this clean healthy neutral oil instead. It's what I use for a neutral oil.
  • A nice substitution for all of the individual spices is Chinese Five Spice blend. You still get cinnamon, but the flavor is just a little different, in a nice way.
  • Add ½ cup of chopped walnuts or golden raisins.
  • Use pumpkin pie spice blend. 

Chef's tip on oil: I don't recommend using standard grocery store vegetable oils (ever), which are typically made from GMO soy, corn, and canola, then processed with high heat and chemicals, bleached and deodorized. Not healthy! Better options with healthy fats are avocado oil, melted coconut oil, or Zero Acre Farms oil-cleaner choices that support both flavor and wellness (not an affiliate link).

How to Make Carrot Cake Muffins

Muffin batter in a silver muffin pan for baking.
  1. Pre-heat the oven to 350°F and spray a 12-cup muffin tin (skip the paper liners).
  2. Peel carrots then grate on the large holes on a box grater or food processor with grating disc.
  3. Blend all dry ingredients in a large bowl with a whisk.
  4. Blend wet ingredients, the eggs, oil, syrup, water and vanilla. Whisk until smooth.
  5. Add the dry ingredients to the wet mixture and stir to create muffin batter.
  6. Fold in carrots and coconut. Divide batter evenly between the muffin cups. Sprinkle tops with extra coconut if desired.
  7. Bake muffins about 25 minutes until golden on top and a toothpick comes out clean with moist crumbs.
  8. Cool 10 minutes then remove from the pan and cool completely on wire rack.
Baked muffins.

Serving and Storing

Gluten-free carrot cake muffins are perfect for:

  • Breakfast or brunch with coffee or a smoothie.
  • An afternoon snack with tea or almond milk.
  • Packed into lunchboxes for a naturally sweet treat.
  • Topped with dairy-free cream cheese or a dollop of Greek yogurt for a carrot-cake feel.
  • Warmed and split open with butter.

Carrot cake muffins last about 4-5 days at room temperature if well wrapped, or you can freeze them for up to 2 months. Be sure to label and date.

Recipe FAQs

Do I need to peel the carrots first?

Yes, it's best to peel carrots. The skin can be a bit tough or bitter and doesn't soften as nicely in baking.

Can I use pre-shredded carrots?

You can, but freshly grated carrots have more moisture and blend better into the batter. Pre-shredded carrots are sometimes dry and coarse for muffins.

How sweet are these muffins?

They're lightly sweetened with maple syrup, just enough to bring out the natural sweetness of the carrots and spices without being sugary.

Can I make these without eggs?

Yes! You can try using flax eggs, a chia egg, or an egg replacer. The texture may be a little softer, but they still bake up nicely.

Carrot cake muffins cooling on a rack with coffee.

More Gluten-Free Baking Recipes

Love to bake? Try some of these terrific treats, all gluten-free, of course.

Did You Make This Recipe?

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📖 Recipe

carrot cake muffins

Carrot Cake Muffins (gluten free)

Sally Cameron
These light textured, delicious muffins are grain-free, gluten-free, dairy-free, and refined sugar-free, sweetened with maple syrup. They make a great breakfast addition or snack. 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 190 kcal

Ingredients
  

Dry Ingredients

  • 2 ⅔ cups Bobs Red Mill Paleo Flour Blend 12 ounces
  • 2 ¾ teaspoons aluminum-free baking powder
  • 1 ¾ teaspoons cinnamon or Chinese Five Spice blend
  • 1 ½ teaspoons baking soda
  • ¾ teaspoons ground ginger
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon sea salt

Wet Ingredients

  • 4 large eggs
  • ½ cup + 1 tablespoon melted coconut oil avocado oil or neutral oil, note below
  • ½ cup + 1 tablespoon maple syrup
  • ½ cup water
  • 1 ½ teaspoons vanilla extract or vanilla bean paste
  • 1 ¾ cups lightly packed grated carrots 8 ounces
  • ½ cup finely shredded unsweetened coconut + extra for optional topping

Optional add-ins

  • ½ cup chopped walnuts
  • ½ cup raisins

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Instructions
 

  • Pre-heat the oven to 350°F. With a little extra coconut oil or non-stick spray, grease the wells of a 12-cup light colored metal muffin pan. Wash, peel, and grate carrots on the large hole size of a box grater or in a food processor.
  • Add the dry ingredients to a medium bowl, flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt and whisk well to combine.
    To another bowl add the wet ingredients, the eggs, oil, syrup, water and vanilla. Whisk until smooth and combined.
  • Add the dry ingredients to the wet ingredients and mix well. Fold in the carrots and coconut. Divide batter evenly between the 12 muffin cups. Sprinkle tops with extra coconut if desired.
    Bake muffins approximately 25 minutes, until muffins are golden on top and a toothpick comes out clean with moist crumbs when inserted into the center of the muffin. Timing may vary with your ovens. 
  • When muffins are done, remove pan from the oven and allow muffins to cool 10 minutes in the pan, then gently remove them to a wire rack to cool completely. Muffins will last about 4 days in an airtight container on the countertop.

Notes

For extra pretty muffins, garnish the tops with an extra sprinkle of coconut before baking. If you prefer to serve them as cupcakes and plan to frost, skip anything on top before baking. 
A note on oils:
Skip vegetable oil in anything! Instead, I suggest healthier options like avocado oil, melted coconut oil, or Zero Acre Farms oil—cleaner choices that support both flavor and wellness. Unfortunately you have to order it online but it's worth it. (not an affiliate link).

Nutrition

Calories: 190kcalCarbohydrates: 12gProtein: 3gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 62mgSodium: 297mgPotassium: 146mgFiber: 2gSugar: 8gVitamin A: 3209IUVitamin C: 1mgCalcium: 102mgIron: 1mg
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Homemade BBQ Spice Rub

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This easy homemade BBQ spice rub is my go-to all-purpose seasoning for grilling, smoking, roasting, or even the air fryer. It adds bold, smoky-sweet flavor to chicken, pork, ribs, fish, and veggies-whatever you're cooking. Made from pantry spices, it's easy to mix, easy to love, and far better than store-bought. Plus, you control the ingredients-no preservatives or mystery additives.

A glass jar of bright brick red colored dry rub spice blend.

I developed this BBQ spice rub (also called a dry rub) over a decade ago and finally published it for friends who love to grill, and now it's yours too. It truly is all-purpose: sprinkle or rub it generously onto whatever's headed for the grill, smoker, oven, or air fryer. If you're someone who likes to make your own "stuff" and control what goes into your food (like I do), this homemade BBQ spice rub is easy to whip up easily and customizable.

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Why You'll Love This BBQ Spice Rub

  • You control the flavor - Adjust the salt, heat, and sweetness to suit your needs.
  • Versatile and all-purpose - Great on chicken, pork, seafood, veggies. Use it for grilling, roasting, smoking, or air frying.
  • Clean ingredients - No fillers, preservatives, MSG, or artificial flavors-just pure spices.

For another homemade spice blend, try my homemade taco seasoning to make ground beef taco filling or for turkey and chicken, try this flavorful turkey rub.

Ingredients You'll Need

Spices for a BBQ dry rub on white plates.

Here is what you need to make this BBQ spice rub. Find spices at most grocery stores and from online spice stores.

  • Smoked paprika: For an earthy, savory, smoky flavor.
  • Granulated garlic: Granulated is coarser in texture than garlic powder, but both are made from pure, dehydrated garlic. For great flavor. Look at the bottle to see what the texture is because the names vary.
  • Brown sugar: For a little caramelization and sweetness. Use either light brown sugar, dark brown sugar, or a coarse brown sugar like turbinado.
  • Ground cumin: For it's earthy, slightly spiced flavor common in spice blends.
  • Ground coriander: A great partner for cumin, with a lightly lemony flavor.
  • Onion powder: Another savory flavor builder.
  • Ancho chili powder: This is pure chili powder, not the blend called chili powder.
  • Ground black pepper: For some heat. Smoked black pepper is good too.
  • Chipotle pepper: For more heat! Made from smoked jalapeno peppers, it adds to the smoky flavor along with the smoked paprika.

But what about the salt? See my notes below, and please see the recipe card for measurements.

Instead of plain paprika on top of creamy deviled eggs, use this BBQ spice rub. It's a flavorful garnish.

Chef's Tip: What's a BBQ Rub?
A BBQ rub is a dry blend of spices, herbs, and sugar that adds flavor and helps create that crave-worthy crust (or bark) on grilled or smoked meats. A wet rub is simply a dry rub with added moisture-think olive oil, vinegar, beer, bourbon, mustard, mayo, or citrus juice.

Spice dry rub on a spoon over a jar of the rub.

Substitutions and Variations

  • If you prefer salt in your BBQ spice rub, add 1-2 tablespoons of kosher salt; 1 for a balanced flavor and 2 for a more salt-forward rub.
  • Substitute regular sweet paprika for smoked paprika.
  • Use a smoked salt, either in the rub recipe or when you salt your meat.
  • To substitute garlic powder (which is finer) for granulated garlic, use ¾ as much.
  • Substitute cayenne pepper for chipotle pepper, and for more heat, add more to your liking but be careful.
  • Add dried herbs such as dried thyme or dried oregano, try 2-3 teaspoons and crush it in your hands before adding.
  • No coriander? Skip it and use a little more cumin.
  • Switch coconut sugar or golden monk fruit blend for the brown sugar.
  • Want it sweeter? Add a little more brown sugar.

Use this dry rub in place of plain paprika in this easy, creamy smoked salmon dip.

What About Salt?

The first ingredient in most dry rubs is salt, and they can be up to 50% salt! And you don't know what kind of salt, the quality, or where it came from.

While salt is critical for flavor in cooking, I leave the salt out of my BBQ spice rub. Why? For more control. I prefer to salt my meat separately or whatever it is I am preparing. I can also use different kinds of salt. For smoking and my pellet grill, I often use a smoked salt blend.

Another reason I skip the salt in the dry rub is that many folks are salt-sensitive or on a medically restrictive diet, so this gives them a great, versatile dry rub option. 

What kind of salt should I add if I want to? Most people use kosher salt for it's coarse and crunchy texture in dry rubs or BBQ spice rubs. You can also use fine pink sea salt BUT please read on...

My Preferred Salts and Why

You will find three primary salts in my kitchen: coarse kosher salt, fine pink sea salt, and a coarse or kosher pink sea salt.

The first is a Mediterranean coarse kosher sea salt for it's texture and clean flavor. It's what I often use for brining and salting water for blanching, boiling, and sometimes salting meat. Other kosher salts I like and use, this kosher salt, widely used by chefs and professional kitchens, and this mined pink kosher salt, nice for a crunchy finish.

The other salt I use is this fine, clean, pink mined ancient sea salt. These are my workhorse salts.

My favorite recipes to use BBQ spice rub on? Smoked 3-2-1 baby back ribs and my rotisserie chicken.

How to Make BBQ Spice Rub

A glass jar of spices ready to be shaken to make a dry rub.

Add all of the spices to a jar and shake well, label and store in a cool, dry, dark place for up to 6 months.

Chef's tip: Where not to store spices? In full light, on top of your stove, beside the stove, or above the range. Heat and light makes the flavors and strength of the spices degrade more quickly.

Golden grilled chicken breasts done with dry rub just finishing on the grill.

Ways to Use This Spice Rub

A rack of baby back ribs coated in dry rub, ready for the grill.

Use BBQ spice rub recipe on raw proteins, such as chicken, turkey, ribs, pork tenderloin and chops, seafood, burgers and beef. Use them as a finishing seasoning for vegetables, potatoes, and flavoring vinaigrettes, dressings, and marinades. They are multi-purpose and versatile. Try out these recipes!

  • Baby back ribs. Rub the ribs both top and under sides with a generous amount of dry rub. I start the night before to allow the flavors to develop (but you don't have to).
  • Grilled shrimp tacos.
  • Baked bone-in chicken breasts (or pellet grill).
  • Air fryer roasted red potatoes.
  • It's wonderful on buttered popcorn!
  • Use it just about any where you would use paprika.
  • Add it to a marinade with olive oil and citrus juices.
  • Use BBQ spice rub for rotisserie chicken.
  • A jar makes a great gift for your grilling and pellet grill friends!

The photo below is a dry rub coated whole chicken I put on the rotisserie. Comes out fantastic! The trick to getting the rub to stick is smearing the bird with just a little mayonnaise to start, then coating well with the dry rub.

Rotisserie chicken coated in dry rub on the grill spit.

Recipe FAQs

What is a Dry Rub?

A dry rub is a blend of dry spices, herbs, sugar, and usually salt used to flavor foods. There is no liquids and no oil like marinades and sauces. You can leave out the salt to control the amount of salt used in a recipe and instead, salt the meat or seafood separately. Dry rubs are super versatile, fun to use, easy to create at home, and give recipes lots of flavor.

Are there any health concerns with using dry rubs?

One of the main concern with purchased dry rubs is the level of salt. Many are mostly salt with little else. You've got to read labels. The first few ingredients listed are what the rub is mainly made of, and it often starts with salt. Another concern is preservatives, gluten or other allergens, and ingredients to make rubs flow and not clump. Making dry rubs at home eliminates these challenges.

Can you use a dry rub on vegetables?

You can use dry rubs on vegetables too. Use them to season the vegetables after cooking as you would salt or toss, spray, or lightly coat the vegetables with a little oil and toss with the dry rub before cooking. Be careful with high heat as you don't want to burn the spices.

What are some common mistakes to avoid when using dry rubs?

Watch the salt levels in rubs so your food is not overly salty. Making dry rubs at home allows you to control or eliminate the amount salt. Also, spices can burn with too high heat. Watch your cooking and grilling temperatures and timing so dry rubbed food does not burn, especially with a direct contact method of cooking.

Recipes To Try With Dry Rub

Dry rubs are fun to play with to bring a new dimension of flavors to recipes. Wherever you use a spice blend, experiment with a dry rub.

⭐️Did You Make This Recipe?

If you make this dry rub, 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

Savory dry rub for grilling with spices and a little brown sugar.

BBQ Spice Rub

Sally Cameron
Don't buy dry rubs, make your own! I use this on chicken, shrimp, ribs, pork tenderloin, just about anything with delicious results. See notes below for options and substitutions. Doubles easily for a big batch.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Course Seasoning
Cuisine American
Servings 24 Yield 1 cup/5.7 oz
Calories 15 kcal

Ingredients
  

  • 4 ½ tablespoons smoked paprika
  • 3 tablespoons granulated garlic or 1 ½ T. of garlic powder
  • 2 tablespoons brown sugar or coconut sugar or golden monk fruit blend
  • 1 ½ tablespoons ground cumin
  • 1 ½ tablespoons ground coriander
  • 1 tablespoon ancho chili powder
  • 1 tablespoon ground black pepper or smoked black pepper
  • 1 teaspoon onion powder
  • ¼-1/2 teaspoon chipotle powder or cayenne pepper

Optional: Salt

  • 1 tablespoon kosher salt

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Instructions
 

  • Measure all ingredients into a jar with a tight lid and shake hard until well combined. Label and date when you made it and store in a cool dark pantry or cabinet. Will last 4-6 months.

Notes

  • Like it spicier? Add more chipotle powder, cayenne pepper, or some sharp (hot) paprika.
  • If you use garlic powder instead of granulated garlic, start with half the amount as it is finer. 

Nutrition

Serving: 2teaspoonsCalories: 15kcalCarbohydrates: 3gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 758IUVitamin C: 0.1mgCalcium: 13mgIron: 1mg
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Easy Gluten-Free Irish Soda Bread

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Bake up a golden, hearty loaf of this easy gluten-free Irish soda bread-perfect for St. Patrick's Day or any day. If baking bread sounds intimidating, don't worry! This classic yeast-free quick bread requires no kneading or rising time, making it simple enough for anyone to make. Just mix, shape, bake, and enjoy my gluten-free, modern take on traditional soda bread.

A sliced loaf of Irish soda bread with currants on a cooling rack.

This gluten free Irish soda bread is a simple, modern take on the classic. It keeps traditional buttermilk for flavor and rise but adds a little of butter and sugar for richness. Currants (or raisins) bring subtle sweetness, making it just as delicious alongside a meal or toasted with butter. With no yeast or complicated steps, it's an easy, foolproof recipe for any level of baker. I'll show you with step-by-step photos.

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Gluten-Free Irish Soda Bread Highlights

  • An easy gluten-free soda bread recipe.
  • One bowl, little mess, simple ingredients.
  • A "quick" bread; no yeast to deal with and no kneading of the dough.
  • There's nothing like homemade bread!

For more ideas St. Patrick's Day recipe ideas, try this savory braised cabbage with leeks and bacon. It's so good!

Ingredients You'll Need

The perfect gluten-free alternative to traditional Irish soda bread.

Irish soda bread ingredients with labels on a counter.
  • Gluten-free flour blend: I use King Arthur Measure for Measure GF blend. You need a little extra for your hands and cutting board. They are based on rice flour vs. cornstarch.
  • Sugar: Use a natural granulated sugar for the soda bread. It's just a small amount and makes a lightly sweet quick bread.
  • Baking powder: Use aluminum-free baking powder and check expiration the date on your can or bag before baking. Baking powder is one leavening agent instead of yeast.
  • Baking soda: Check expiration the date on your can or bag before baking as it's another natural leavening agent for baked goods without yeast.
  • Butter: Use sweet or unsalted butter. Irish butter is good but use what you have.
  • Buttermilk: Buttermilk gives baked goods a light, moist texture. It's natural the acidity reacts with the baking soda and powder to help the bread rise. See substitutions for buttermilk below.
  • Dried fruit: Some recipe use raisins, I prefer tiny currants which are another kind of dried grape. What you'll find at the grocery store are called currants or Zantes currants.

Please see the recipe card for measurements.

Chef's tip: If your gluten-free flour blend does not contain xanthan gum, add ½ of a teaspoon to the recipe. It provides elasticity and stickiness to gluten-free doughs and batters (because there is no gluten).

Substitutions and Variations

Substitutes for Buttermilk

If you don't have buttermilk, use dairy milk plus lemon juice to curdle the milk and create the needed acidity. Another option, milk and apple cider vinegar or white vinegar. Other options include sour cream, yogurt, kefir, or rehydrated buttermilk powder (which I now keep on hand in my pantry).

I've not tested all of these options but the milk and lemon juice or vinegar trick does work. For more information, read here for more about substitutions for buttermilk.

For dairy-free, use homemade almond milk or homemade cashew milk, still adding the lemon juice and using a plant butter (a cube not a tub). The taste may be a little different as buttermilk as a natural tang.

Other Substitutes

  • If you are egg sensitive, Irish soda bread can be made with no egg or an egg replacement. Either skip the egg (I used to make it that way) or find ideas for replacing the egg here.
  • To reduce sugar, use a monk fruit blend like this one. I always have a bag in the pantry and it works great to replace sugar, either all of it or even half and half.
  • If you can't find dried currants (tiny raisins), substitute regular raisins, golden raisins, dried cranberries, finely chopped pitted dates, chopped dried cherries or dried blueberries. 

How to Make Gluten-Free Irish Soda bread

This dough comes together quickly. If you've never baked bread like this, it's really easy and comes out wonderful. Some Irish soda bread recipes start with 3-4 cups of flour for big loaves. My recipe uses just 2 cups of flour for a smaller loaf that still serves 8-10.

Step 1: Mix the dry ingredients for soda bread in a bowl.

Step 1: Mix the dry ingredients together in a medium bowl and stir well to combine.

Step 2: Mix in the cold butter with a fork or pasty cutter.

Step 2: Mix in the cold butter with a fork or pastry cutter.

Step 3: Mix the wet and dry ingredients together.

Step 3: Step 3: Make a well in the center of the dry ingredients and add the wet ingredients (buttermilk and egg). 

Step 4: Mixing the dough for Irish soda bread.

Step 4: Using a fork, gently mix it all together until a sticky dough forms.

Step 5: Mix in the currants.

Step 5: Mix in the currants.

Step 6: Mixing in the currants.s.

Step 6: Gently mix until a sticky dough forms.

A round loaf of bread ready for baking..

Step 7: Shape the dough into a free form round loaf on a floured cutting board. Parchment paper makes it easier to move to the pan.

Step 8: Lastly, bake the bread in a round cake pan or on a baking sheet, using baking parchment under the dough. Bake at 350°F for 35-40 minutes until the loaf is golden and a cake tester inserted in the center comes out clean and warm. Cool on a wire rack for a few minutes before slicing.

Chef's Tip: Cutting a shallow cross or X across the top of the bread (called scoring) with a sharp knife before baking the soda bread does two things: it assists baking as the heat reaches the interior of the loaf, and the cross blesses the bread (per Irish tradition). 

Golden baked loaf of bread with currants, sliced.

Should I Weigh or Measure Flour?

My original recipe used whole wheat flour. Going gluten-free, I adapted my recipe and have tested with different GF blends. You can weigh your flour or use standard dry measuring utensils. What's the difference? Different brands of GF flour measure differently. For accuracy, weigh. A digital kitchen scale is an inexpensive buy.

What if you don't weigh with a scale? The bread will still taste just as delicious, but might be a little more dense depending on what gluten-free all purpose flour you use. Be sure you stir your flour to aerate it before scooping and measuring.

Serving Suggestions

What do you eat Irish soda bread with? Keep it simple with soft butter and jam. Enjoy it for breakfast with eggs and fruit. Try it at lunch with soup or a salad, or as an afternoon snack with a cup of tea.

It makes a nice gift too. I used to bake it for my clients as a seasonal treat. Using a serrated knife for slicing makes it easier.

Irish soda bread keeps for about 5 days on the counter, well wrapped in a zip bag or other airtight container.

How to Store

To store leftover Irish soda bread, store it at room temperature for up to two days wrapped in plastic wrap. For longer storage, wrap it tightly in plastic wrap and use a freezer bag, then reheat before serving.

A platter of sliced golden Irish soda bread.

Recipe FAQs

Why is it called Irish soda bread?

It's called a soda bread because baking soda is used as the leavening agent instead of yeast and kneading. It's called bread soda in Ireland. Irish soda bread is generally a lightly sweet bread made with butter, egg, and currants or caraway seeds. 

Is Irish Soda Bread Irish?

Some reports say there's nothing Irish about this bread, that it's an American invention or at least a corruption of the Irish traditional bread. In Ireland it's considered a basic bread. The link above has a fun article. I think of it having Irish heritage.

Can I substitute baking powder for baking soda in soda bread?

No, they are not the same thing. Baking soda reacts with the acidity of buttermilk to leaven the bread. Baking powder is both an acid and a base and you may not get result or flavor.

More Easy Gluten-Free Baking Recipes

For another gluten-free baking recipe that uses buttermilk, try this gluten-free cornbread recipe.

⭐️Did You Make This Recipe?

If you make gluten-free Irish soda bread, 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

Golden baked loaf of Irish soda bread, sliced on a white plate.

Gluten-free Irish Soda Bread

Sally Cameron
A golden loaf studded with sweet dried currants, Irish soda bread goes together easily in just one bowl. Not just for St. Patrick's Day, this is a nice recipe to have in your file for any time of the year. It's nice served with apricot jam.  
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Side Dish, Snack
Cuisine American, Irish
Servings 8
Calories 215 kcal

Equipment

Ingredients
  

  • 2 cups gluten-free flour See notes at the end.
  • ¼ cup natural granulated sugar or monk fruit, or blend the two.
  • 1 ½ teaspoons aluminum free baking powder
  • 1 teaspoon sea salt
  • ¾ teaspoon baking soda
  • 3 tablespoons cold unsalted butter cut into small cubes
  • 1 cup buttermilk see substitutions below
  • ⅔ cup dried currants
  • 1 Large egg

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Instructions
 

Pre-heat oven

  • Pre-heat oven to 350*F degrees. Spray or lightly oil a 9" round cake pan. Line the bottom with a round of baking parchment. Alternatively use baking parchment on a rimmed baking sheet, cookie sheet, or cast iron skillet.

Mix the Dough

  • Into a medium bowl, measure the flour, sugar, baking powder, salt and baking soda. For accuracy, use a digital scale to weigh the flour or use dry measuring cups (see notes below). Whisk to combine or stir well with a fork. Add the cold butter cubes and with a fork or a pastry blender, mix in until the flour becomes a coarse pebbly mixture.
  • Push dry ingredients around the edge of the bowl and make a well in the center of the bowl. Pour buttermilk into the center, then add egg and whisk with a fork. until combined. Gradually stir the buttermilk and flour mixture together with the fork. The dough will be sticky. Stir in the currants.

Shape the Loaf

  • Sprinkle your cutting board with a little extra flour to shape the dough. Place the dough onto the floured space and sprinkle the top of the dough with a little extra flour as well, but don't use too much. Shape the dough into a flat, round loaf about ¾ of an inch thick and 7 inches across.

Bake the Bread

  • Transfer the dough to the cake pan and pat lightly to reshape if needed. It will not come to the edges of the pan. Sprinkle the top with an extra teaspoon of sugar (optional). Bake 35-40 minutes or until golden brown. Remove bread from the oven, cool in the pan 10 minutes then move the loaf to cool on a wire rack. Slice or crosswise or cut into wedges and enjoy.

Notes

  • For King Arthur's Measure for Measure GF flour, 2 cups = 9 ounces. 
  • For Bob's Red Mill 1:1 GF flour, 1 ¾ cups + 1 tablespoon = 9 ounces. 
  • To measure flour, spoon the flour into the measuring cup and smooth off top of the cup with the flat edge of a table knife or similar tool. Do not scoop the flour from the bag as you'll get more than you need. 
  • Dried fruit options: Currants are widely available but you can substitute dried cranberries, chopped pitted dates, chopped dried cherries or dried blueberries.
  • If you are egg sensitive, this can be made with no egg or an egg replacement. 
 

Nutrition

Calories: 215kcalCarbohydrates: 39gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 490mgPotassium: 135mgFiber: 4gSugar: 16gVitamin A: 189IUVitamin C: 1mgCalcium: 122mgIron: 1mg
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Almond Flour Orange Cake (gluten-free)

by 4 Comments

With a delicate orange flavor and tender texture, this single layer almond flour orange cake is easy to make, and you don't have to boil oranges. Instead of frosting try a light dusting of powered sugar to finish. Orange flavored whipped cream or coconut cream would be good too. To save time make it a day ahead.

orange almond cake with oranges

Its is easy to forget that citrus is really a winter crop. With friends coming for dinner who love cake for dessert and my navel orange tree full of fruit, I turned to an old favorite recipe. I can't believe I've been making it for so many years, but now, gluten-free.

orange almond cake side view
Orange almond cake with orange slices, side view.

Almond Flour Orange Cake Ingredients

To reduce the sugar, use half granular stevia and half natural organic sugar, so 6 tablespoons of sugar and 3 tablespoons of granular stevia because stevia is much sweeter than sugar. Other options include monk fruit blend. For a good gluten-free flour blend try Bobs Red Mill. I grind my almonds in a food processor, although I've used what is called almond flour which are pure, finely ground almonds.

For your shopping list:

  • Raw almonds 6 ounces, ground
  • Unsalted butter
  • Natural granulated sugar or monk fruit blend
  • Eggs
  • Gluten-free flour blend
  • Oranges for zest and juice
  • Ground coriander
  • Sea salt

Almond Cake Tool Tips

Hand mixer: As this recipe is for a single layer cake, the recipe makes a smaller amount of batter than a traditional double layer cake recipe so it is easily made with a hand mixer.

Springform pan: You will need an 8″ springform pan. Springform pans make a nice addition to your kitchen tool collection. Get one that seals tight with the bottom. Once baked and cooled, release the spring and cakes are easy to remove. Find them at cooking stores and place like Bed Bath and Beyond. Here is one on Amazon.

Parchment paper: Purchase backing parchment in any grocery store. Find it in the aisle next to the foil and plastic film. That is the heavier style. You can also buy pre-cut rounds and sheets of lighter weight parchment paper at cooking stores and online. Either work for this recipe.

Fine sieve: For dusting the finished cake with powdered sugar, use a small, fine mesh sieve. Place the sugar in the sieve and shake it across the top of the cake. You can hit it against the side of your hand to get it to sprinkle.

Orange almond torte | AFoodCentricLife.com

📖 Recipe

Orange almond torte | AFoodCentricLife.com

Almond Flour Orange Cake (gluten-free)

Sally Cameron
Lightly sweet and fragrant with fresh orange, this orange almond torte is adapted from Bon Appétit Magazine. Use an all purpose gluten-free flour blend such as Bobs Red Mill.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8
Calories 283 kcal

Equipment

  • 8" springform pan
  • Baking parchment
  • Food processor (to grind almonds) or use almond meal

Ingredients
  

  • 1 cup raw almonds (6 ounces) or almond meal
  • ½ cup + 1 T unsalted butter at room temperature
  • ¾ cup monk fruit blend or natural granulated sugar
  • 1 large egg
  • 2 large egg yolks
  • ½ cup + 1 T gluten-free flour blend
  • 2 tablespoons orange juice fresh squeezed
  • 1 tablespoon orange zest
  • ½ teaspoon ground coriander
  • 1 pinch sea salt
  • 2 large egg whites at room temperature

Optional Garnish

  • Powdered sugar for top of cake

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Instructions
 

  • Preheat oven to 375°F. Butter an 8-inch springform pan. Cut a circle of parchment (or use a pre-cut round) to fit inside and line the bottom of pan. Butter parchment; dust with flour.
  • Beat ½ cup butter in a large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, zest, coriander and salt, scraping down sides of bowl occasionally.
  • Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Stiff whites will hold a tip straight up when you turn your beaters upside down. Gently fold whites into batter in 2 additions with a flexible spatula. Transfer batter to prepared pan.
  • Bake cake until top is golden and a toothpick or cake tester inserted into the center comes out clean, 35-40 minutes. To be safe, check early as ovens vary. Cool cake in pan on rack. When cool release the spring and remove the cake from the pan.

Notes

To reduce sugar, use 6 tablespoons of natural organic sugar and 3 tablespoons of granular stevia or substitute with a monk fruit/erythritol blend per the package directions.
Adapted long ago from an old issue of Bon Appetit.

Nutrition

Calories: 283kcalCarbohydrates: 14gProtein: 8gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 101mgSodium: 31mgPotassium: 173mgFiber: 4gSugar: 2gVitamin A: 476IUVitamin C: 3mgCalcium: 72mgIron: 1mg
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Pasta Recipe With Scallops, Tomatoes, and Zucchini

by 7 Comments

Pasta recipe with scallops: golden seared sea scallops tossed with pasta, sweet tomatoes, zucchini, and corn finished simply with good olive oil, lemon, and torn basil. This seared scallops pasta is ready in about 30 minutes and elegant enough for guests, easy enough for a weeknight.

A colorful bowl of pasta with seared scallops and vegetables with basil leaves.

For this pasta recipe with scallops I keep things light. Sauté shallot and garlic, add tomatoes, corn and zucchini, toss with your cooked pasta, then top with scallops seared separately so they stay juicy. No heavy sauce-just a drizzle of olive oil, a squeeze of lemon, and fresh basil to brighten the whole dish.

Pasta Recipe With Scallops Recipe Snapshot

  • Pasta with scallops - restaurant-worthy flavor without the fuss; ready in about 30 minutes. Use sea scallops or bay scallops for a budget-friendly option.
  • Light, fresh finish - no heavy sauce here: a drizzle of olive oil, a squeeze of lemon, and torn basil let the scallops and veggies shine.
  • Flexible & seasonal - swap the zucchini for asparagus or peas, use gluten-free pasta, or make it all zoodles for a lighter version.
  • Weeknight friendly, party-ready - simple to scale and easy to prep ahead; sear the scallops last so they stay juicy and perfectly caramelized.

Ingredients You'll Need

  • Pasta - Your choice: gluten-free or wheat. Angel hair, linguine, or spaghetti all work well.
  • Scallops - Large fresh sea scallops (buy "dry" scallops that haven't been treated with additives) for the best sear and flavor.
  • Corn - Fresh corn cut from the cob, or frozen thawed kernels for convenience.
  • Tomatoes - Grape or cherry tomatoes (small, sweet varieties work best); halve before using.
  • Zucchini - Small green zucchini for best color and texture; spiralize or slice as directed.
  • Shallot - Thinly sliced shallot adds a sweet, delicate onion flavor-slice into rings or mince, depending on your preference.
  • Garlic - Fresh garlic cloves, chopped or minced for best aroma and flavor.
  • Olive oil - A good extra-virgin olive oil for sautéing and finishing.
  • Deglazing liquid - Dry white wine is my go-to; a light broth or even a splash of lemon water works if you prefer no alcohol.
  • Herbs - Fresh basil torn, and parsley if you like extra brightness at the end.
  • Lemon (optional)- To squeeze over the dish for fresh flavor and brightness.

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

Chef's Tip - Sea Scallops vs. Bay Scallops
I usually buy medium-large dry sea scallops for the best sear, but if you want a budget-friendly option, sweet bay scallops are excellent. Bay scallops are smaller and cook very quickly-don't try to sear them hard (crusty). Instead, sauté briefly in a little olive oil with garlic, salt, and pepper, finishing with a squeeze of lemon or a splash of white wine for brightness. They truly are a delicious option.

Substitutions and Variations

  • Vegetable swaps - Peas, baby spinach leaves, thin asparagus pieces, snap peas, extra zucchini.
  • Tomatoes - Swap chopped sun-dried tomatoes for the fresh, adding concentrated flavor. Using roasted cherry tomatoes is good too.
  • Protein swaps: Large shrimp (seared, baked, broiled or grilled) or thinly sliced, cooked chicken breast are good options.

Buying and Searing Scallops - Quick Guide

  • Smell & appearance: Scallops should smell like the ocean - fresh and briny, not fishy. Avoid any with an off odor.
  • Color - Pink scallops (if you see them) are typically female scallops carrying roe, which gives them a coral color and a richer, sweeter flavor, while white scallops are usually male scallops.
  • Size consistency: Choose scallops that are similar in size so they cook at the same rate.
  • Dry vs. treated: Buy dry (chemical-free) scallops when possible. Ask your fishmonger if they've been treated with phosphates - treated scallops absorb water, look unnaturally white, and won't sear well. You don't want to pay for water weight.
  • Freshness & timing: Use scallops the same day you buy them or no later than the next day.
  • Transport & storage: Ask the fish counter to include an ice pack for the trip home in hot weather. Store scallops in the coldest part of your refrigerator or keep them on a bowl of ice (still packaged) until you're ready to cook.
  • Cooking note: Pat scallops completely dry before cooking for the best crust.

How to Make Pasta with Scallops

Bring a pot of water to a boil for pasta and prep your vegetables. Halve the tomatoes, chop the zucchini and cook the corn. If you don't want to use corn, check the veggie swaps above.

Prep Vegetables

Chop the zucchini, halve the tomaotes, and cook the corn, if using fresh corn. If using frozen corn, thaw and drain well. Sauté shallot and garlic in a little olive oil, add the vegetables and cook until they are lightly cooked and hot. Keep vegetables warm until your scallops are done.

Prep Scallops

Unwrap the scallops and allow them to sit on the counter for 30-45 minutes to get the chill off. Check to see if the abductor muscle is still attached (the "foot"). If it is, remove it. It's chewy and not nice to eat.

Sear Scallops

Sprinkle the scallops with kosher or sea salt. Heat the pan over medium to medium high and add two teaspoons olive oil. Place the scallops in a single layer in the pan. Don't crowd them. Allow a golden crust to form.

Searing scallops in a non-stick until they reach a golden crust.

This will take a few minutes. Don't disturb the scallops while they are searing. Watch your heat and turn down if needed. You don't want them to burn.

Finishing searing scallops with a white wine deglaze and placing a lid on top.

When you get a golden crust, turn them over. Pour in the wine (or broth) and immediately cover with the lid. Turn the heat to low. The scallops will finish cooking in 1-2 minutes, depending on size and thickness. When done they should still be a little translucent in the center. Don't overcook them.

Chef's Tip - Best Pan for Searing Scallops
To get a good sear on scallops you need a reliable pan, but they are also delicate. If your nonstick is scratched, worn, or flaking, retire it and replace it - it's not safe to use. A well-seasoned cast-iron skillet is an excellent alternative for a nice crust.

How to Serve Pasta Recipe with Scallops

To serve, place pasta and vegetables in a wide shallow bowl and top with scallops. For garish, sprinkle on additional fresh chopped herbs, top with scallops and if desired and little drizzle of good finishing olive oil (a lemon olive oil is nice), and a squeeze of fresh lemon if desired.

Storage and Reheating

While this pasta recipe is best served fresh, scallops can be reheated - but be very careful, because they easily become tough and rubbery. Warm them gently over low heat: a quick sauté in a little butter or olive oil for about 30-45 seconds, or a brief covered steam for 60 seconds, just until warmed through. Avoid high heat, long reheating times, or microwaving, which will overcook them and turn them rubbery.

If you do have leftovers, store the scallops and pasta/vegetables separately in airtight containers. Refrigerate and use scallops within 24 hours - best eaten the next day.

Recipe FAQs

How long should I sear scallops?

Sear one side until a golden crust forms ( 1 ½-2 minutes). Turn the scallops, add a splash of white wine or lemon water, cover with a lid, and finish for about 1 minute - this keeps the crust intact and yields moist, tender scallops.

Are scallops safe to eat rare?

Scallops should be opaque in the center and slightly firm. They are not served raw like sashimi in this preparation - cook until just done for best texture. If you over-cook scallops can become rubbery.

Can I use frozen scallops?

Yes - thaw them completely overnight in the refrigerator, then pat them totally dry before cooking. Excess moisture prevents a good sear.

Do I need to remove the side muscle?

Yes. Peel off the small rectangular side muscle (if present) before cooking - it can be chewy. It is what anchors the scallop inside it's shell.

Can I swap the scallops for another protein?

Yes - large shrimp cooked the same way works well. For non-seafood options, thin sliced chicken breast or Italian-style chicken sausage are good swaps.

More Seafood Recipes

Love seafood? Here are more dishes to try, all easy and doable for a weeknight or even for weekend company. Check out the fish and seafood recipes index for more inspration.

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📖 Recipe

seared scallops with pasta | afoodcentriclife.com

Pasta Recipe With Scallops

Sally Cameron
Packed with colorful summer vegetables serve seared scallops over pasta. After a little vegetable prep work, it goes together easily. Toss in thinly sliced basil leaves at the end for wonderful flavor and even more color. You'll need a good nonstick pan to sear the scallops. To save a few minutes, you can use organic frozen sweet corn instead of cooking an ear of fresh corn. Alternatively, serve with steamed brown rice.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 444 kcal

Equipment

  • Non-stick pan

Ingredients
  

  • 1 cup cooked corn kernels 2 ears or use frozen thawed
  • 2-3 small zucchini about a pound
  • 1 dry pint grape or cherry tomatoes
  • 1 large shallot
  • 2 tablespoons olive oil divided use
  • 3 large garlic cloves chopped fine
  • 1 pound large sea scallops
  • ⅓ cup dry white wine or broth
  • Salt and pepper to taste
  • 2 handfuls fresh basil leaves torn up
  • 8 ounces pasta of choice angel hair, linguine, or spaghetti
  • 1 tablespoon fresh chopped parsley
  • 1 lemon cut into wedges for squeezing

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Instructions
 

Start pasta water

  • Fill a large pot of water ¾ full, add a little salt, and get it started. While the water is coming to a boil, prep the vegetables. Put wide shallow pasta dishes in a low oven (175°F) or warming drawer. This is optional but nice.

Prep corn

  • If using fresh corn, bring a pot of water large enough to hold the ears of corn to a boil. Add salt and drop corn into the boiling water. Cook for 3 minutes and remove the corn. When cool enough to handle, cut the kernels off the cob with a sharp knife and set aside.
    If using frozen corn, thaw and drain, no need to cook (as it is already blanched).

Prep other vegetables

  • For zucchini, trim off the ends, then cut lengthwise into quarters. Cut each quarter into slices about a ½" (1 cm) wide. Set aside. Slice tomatoes in half. Halve the shallot lengthwise, lay flat and slice into thin pieces.

Cook pasta and vegetables

  • Start the pasta and cook according to package directions.
  • In a large sauté or fry pan over medium heat, add 1 ½ tablespoons of olive oil. When hot add the shallot and cook for 1 minute. Add the garlic and cook for 30 seconds, then add the corn, zucchini, and tomatoes. Cook 5-7 minutes until tomatoes soften and zucchini and corn brown a bit. When done turn off the heat and sprinkle with salt and pepper to season. Keep warm.

Sear scallops

  • To sear scallops, pat them dry, then season top and bottom with salt and pepper. Heat a non-stick sauté pan over medium heat with half a tablespoon of olive oil. When hot, place the scallops in a flat, single layer in the pan.
    Allow them to cook until a golden brown crust forms, then turn carefully. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 1-2 minutes. When done, they will be slightly translucent in the center. Do not over cook them. Depending on size, they will take 5-7 minutes total.

To serve

  • Portion hot pasta into bowls and top with vegetables, basil and parsley, then scallops. Drizzle with a little extra olive oil ad serve with lemon wedges if desired. Serve immediately.

Notes

To serve, place pasta and vegetables in a wide shallow bowl and top with scallops. For garish, sprinkle on additional fresh chopped herbs, top with scallops and if desired and little drizzle of good finishing olive oil (a lemon olive oil is nice).

Nutrition

Calories: 444kcalCarbohydrates: 62gProtein: 25gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 27mgSodium: 549mgPotassium: 1010mgFiber: 5gSugar: 10gVitamin A: 1256IUVitamin C: 36mgCalcium: 59mgIron: 2mg
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Cherry Clafoutis (Easy Fresh Cherry Dessert)

by 11 Comments

Cherry clafoutis is a rustic French dessert with sweet cherries baked into a soft, tender batter. My version is slightly thicker and more sliceable than traditional custardy clafoutis, landing somewhere between classic cherry clafoutis and a simple cherry cake. It's an easy one-pan summer dessert made with real fresh cherries, no fuss, and no neon cherries in sight. Serve with powdered sugar, vanilla ice cream, or whipped cream.

A sweet cherry cake on a white plate with a slice on a small plate.

Instead of pouring a thin batter over whole cherries, I spread a thicker batter into the pan and arrange halved cherries over the top. The result is buttery, tender, fruit-forward, and easy to slice-more like an old-fashioned fruit buckle meets simple country French dessert. Make it gluten-free or with all-purpose flour; I've done both, and it's always a hit that people love, especially topped with vanilla bean ice cream.

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Cherry Clafoutis Recipe Snapshot

  • One-pan summer dessert - Simple to make and baked in a single pan.
  • Fresh cherry flavor - Sweet summer cherries are the star.
  • Rustic and sliceable - Softer than cake, sturdier than classic clafoutis.
  • Made from scratch - Real ingredients, easy steps, and no boxed mixes..

For another fantastic one-pan cake, try this lemon olive oil cake, one of my favorite dessert recipes.

Ingredients You'll Need

You'll need a 9" springform pan and some parchment to line it.

Ingredients for a cherry clafoutis in prep bowls on a kitchen counter.
  • Cherries - Use fresh, sweet cherries for the best flavor. Bing, black cherries, or Rainier cherries all work; choose whichever looks best at the market.
  • Flour - I use King Arthur gluten-free flour blend with xanthan gum for structure and binding. Not gluten-free? All-purpose flour works too; that's how I made this before going gluten-free.
  • Baking powder - Use aluminum-free baking powder to help the clafoutis rise evenly.
  • Butter - Unsalted butter is best for baking. Dairy-free note below.
  • Sugar - Natural cane sugar sweetens the batter without making it overly sweet.
  • Eggs - Large eggs add richness, color, and structure.
  • Almond extract - Almond and cherry are a classic pairing, but vanilla extract works too if preferred.

Please see the recipe card for measurements.

Chef's Note: Why a Springform Pan. I bake this cherry clafoutis in a springform pan because it unmolds cleanly and slices beautifully. Traditional French clafoutis is often baked in a ceramic dish or cast iron skillet and served by the spoon. This version is a little more structured, making it easy to cut into wedges for serving.

Substitutions and Variations

  • Dairy-free - Use unsalted plant-based butter sticks or blocks, such as Miyoko's or Earth Balance. Avoid buttery spreads in tubs, which behave differently in baking. If nut allergies are a concern, read labels carefully, as some plant-based butters contain cashews.
  • Lower sugar - Replace part or all of the cane sugar with a monk fruit blend.
  • For a richer texture - Add 2 tablespoons of heavy cream to the batter. It adds a little extra richness and tenderness.

For another easy almond flavored cake, try this almond flour orange cake.

Chef's Tip: Tools for Working With Cherries - Use disposable kitchen gloves to protect hands from the high stain juice of cherries (and a sturdy kitchen apron). The best way to pit cherries for a cherry clafoutis is with an inexpensive cherry pitter. For the best results (in all baking), weigh your flour with a digital kitchen scale. This is especially important with gluten-free flours.

How to Make a Cherry Clafoutis

You need a 9" springform pan for your baking pan, and parchment paper, either pieces you can cut or 9" parchment rounds. Buy them online or at a kitchen supply store. Have your butter and eggs at room temperature before starting.

Pitting dark red cherries on a sheet pan to contain the juices.
Step 1: Pit cherries
Adding dry ingredients to a bowl and whisk together.
Step 2: Sift the flour, baking powder, and salt into a medium bowl. Give them a quick whisk to evenly combine and aerate the mixture.
Adding soft butter and sugar to a bowl for cake batter.
Step 3: In a separate bowl, add sugar and soft butter.
Creaming the butter and sugar together for batter.
Step 4: With an electric mixer, "cream" the butter and sugar until smooth and fluffy.
Butter yellow batter in a stainless bowl with beaters.
Step 5: Add the eggs, extract, and whip into a smooth creamy base with a hand mixer.
Adding dry ingredients to the batter base for cake batter.
Step 6: Add the dry ingredients (flour mixture) to the bowl, starting on low speed beat until the batter forms.
Finished buttery yellow cake batter ready for the baking pan.
Step 7: Increase to high speed and beat batter until smooth. 2-3 minutes. Add cream now if using.
Thick cake batter in a cake pan to be spread out with a spatula.
Step 8: Pour batter batter into the prepared pan. It will be thick.
Cake batter spread into a springform pan for baking.
Step 9: Spread the batter evenly in the pan for baking with a flexible spatula.
Cake batter topped with halved red cherries.
Step 10: Arrange halved cherries on top of the cake batter. Bake until the top is golden and firm to the touch.
Baked golden cherry cake on a cooling rack.
Step 11: After baking, allow the cherry cake to cool for 10 minutes, then release the spring and cool on a wire rack.

Chef's note: Fresh or frozen cherries? I have not tested a cherry clafoutis with frozen pitted cherries. My concern is all of the extra moisture frozen cherries have. Even when thawed and patted dry in paper towels, they may not work out well in this recipe. If you try it, be sure the cherries are as dry as possible and let me know how it comes out.

A piece of cherry cake with fork on a plate, topped with ice cream.

Serving Suggestions

Serve cherry clafoutis for dessert or even brunch. It needs only a simple finish: a scoop of vanilla ice cream, lightly sweetened whipped cream, sweetened plain Greek yogurt with honey, or a dusting of powdered sugar or powdered monk fruit. Even plain is good!

If you love cherries like I do, try this healthy cherry smoothie with Greek yogurt.

Storing

Store leftovers covered at room temperature for up to 2 days, or refrigerate well wrapped for 3-4 days. The texture will soften a bit in the refrigerator, but it's still delicious.

More Delicious Dessert Recipes

Check out the dessert category page for more ideas. If you enjoy baking, try this orange almond cake. It's another one pan easy recipe. If you love frozen desserts, try this nectarine sorbet, refreshing and dairy-free too.

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📖 Recipe

A single layer sweet cherry cake with golden top on white plate.

Cherry Clafoutis (Easy One-Pan Cherry Cake)

Sally Cameron
An easy cherry cake that is a simple country-style dessert. Get your butter and eggs out of the fridge ahead of time. For best results, weigh flour on a kitchen scale for accuracy.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 256 kcal

Equipment

Ingredients
  

Cherry Cake

  • Non-stick spray or use the butter wrapper
  • 35-40 large fresh sweet cherries 12 ounces before pitting
  • 1 cup gluten-free flour blend 4.6 ounces
  • 1 teaspoon baking powder aluminum-free
  • 1 pinch sea salt
  • 4 ounces unsalted dairy butter at room temperature, sub plant butter
  • ¾ cup cane sugar or monk fruit blend 6 ounces
  • 2 large eggs
  • 1 teaspoon almond extract or sub vanilla extract
  • 2-3 teaspoons sugar optional for top before baking
  • 2 tablespoons heavy cream optional

Optional toppings

  • vanilla ice cream
  • lightly sweetened whipped cream

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Instructions
 

Pre-heat Oven, Prepare Pan

  • Position oven rack in the center and pre-heat oven to 350 degrees. Prepare your pan. Spray or butter the bottom of the springform pan and line the bottom with a parchment circle.

Pit the Cherries

  • Wash, stem and pit the cherries with a cherry pitter tool or a paring knife. Cut the cherries in half, top to bottom.

Blend dry ingredients

  • Sift the flour, baking powder, and salt into a medium bowl. Give them a quick whisk to evenly combine and aerate the mixture.

Cream the butter and sugar

  • In a medium bowl, cream the butter and sugar together until light and fluffy with a hand-held electric mixer. Add the eggs and beat until incorporated and the batter is smooth, then add in the almond extract and heavy cream if using. Add in the flour blend. Beat on low speed, increasing speed as batter stiffens, until smooth. Batter will be thick.

Bake the Cake

  • Scrape batter into the pan and smooth to the edges with a flexible spatula or mini off-set spatula. Starting at the outer edge, place the cherries cut side down on top of the batter completely covering the top. Sprinkle the top with the 2-3 teaspoons of extra sugar if desired.
    Bake cake until golden on top, 45-55 minutes or until a cake tester, toothpick or paring knife inserted in the center comes out clean, and top is lightly golden.

Cool Cake and Serve

  • Remove cake from the oven and allow to cool 10 minutes. Run a thin paring knife around the inside of the pan edge to free the cake. Pop the spring and remove the sides of the pan. Serve warm or at room temperature, topped with ice cream, whipped cream, or powdered sugar. Cake keeps 2 days well wrapped on the counter or up to 4 days in the refrigerator.

Notes

Kitchen gloves - to prevent your hands from getting stained from the cherries, a handy tool for every kitchen.
The clafoutis can be made a day ahead - Cool completely, return the cake to the pan if removed, and cover the pan tightly with plastic film.
Baker’s Tip: If using a monk fruit and allulose blend, check the cake 5–10 minutes early, as it may brown more quickly than with regular sugar. You can also reduce the oven temperature to 325°F if your cake browns too fast.
For a richer texture – Add 2 tablespoons of heavy cream to the batter. It adds a little extra richness and tenderness (optional). 

Nutrition

Calories: 256kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 77mgSodium: 64mgPotassium: 94mgFiber: 2gSugar: 24gVitamin A: 441IUVitamin C: 2mgCalcium: 61mgIron: 1mg
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Roasted Red Bell Pepper Hummus Recipe

by 7 Comments

Creamy roasted red bell pepper hummus recipe will make hummus lovers happy. Using pantry staples like roasted red peppers and garbanzo beans, this middle eastern dip makes a great afternoon healthy snack or pre-dinner nibble. Serve it up for game day too with crackers, pita chips, crostini, or raw veggies. Just make some, and make it ahead.

A bowl of creamy bright orange red pepper hummus with cucumbers and chips.

Here's a nice twist from regular hummus. Roasted red pepper hummus goes together in a matter of minutes with jarred, roasted red bell peppers, garbanzo beans, tahini, olive oil, and spices for bold flavors. Puree in a food processor and until smooth or use a high-speed blender. Homemade hummus is the best!

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Why You'll Like This Recipe

  • Made with pantry items.
  • Easy, goes together quickly.
  • Versatile serving ideas.

If you love garbanzo beans, try this terrific kale salad with garbanzo beans and a creamy tahini dressing.

Recipe Ingredients

This recipe serves about 6 people. If you need a lot of hummus the recipe doubles easily.

Ingredients for roasted red bell pepper hummus on a counter.
  • Roasted red peppers: The key ingredient. Use jarred, already roasted peppers for speed and the ease of keeping in the pantry, or roast your own peppers. Directions below.
  • Garbanzo beans: Use canned garbanzo beans (aka canned chickpeas) for ease in getting this hummus recipe made. You'll use some of the canned liquid (called aquafaba) for a creamier hummus. It looks like egg whites.
  • Tahini: Sesame seed paste used in traditional hummus for a creamy consistency. and richness. Think of peanut butter made from sesame seeds but it's not sweet, more bitter and earthy.
  • Lemon: Fresh lemon juice brightens the flavor and provides a little liquid to help when pureeing.
  • Extra virgin olive oil: Healthy fat that adds flavor and smoothness to hummus.
  • Ground cumin: One of the most widely used spices in the world. It has a rich, warm, earthy, almost lemony flavor. Buy ground, not seeds, unless you grind you own fresh.
  • Paprika: Use either regular paprika, sharp or hot paprika for the kick (it can be quite hot so go easy,) or my favorite, smoked paprika for a smoky flavor. Can't live without it!
  • Garlic: Fresh garlic cloves work well, but you can use a tube of garlic puree.

Please see recipe card for quantities.

Chef's tip: Two ways to use fresh garlic. One, peel the cloves then drop the whole cloves through the food processor feed tube while the machine is running before other ingredients. For super fine garlic that is a paste, use a microplane zester. Works great.

Substitutions and Variations

  • Substitute sunflower butter (sun butter) for a hummus recipe without tahini.

To make red pepper hummus spicier, try adding chipotle powder, cayenne pepper, Tabasco sauce, your favorite hot sauce, or another style hot condiment such as harissa when you are pureeing it. If you roast your own red bell peppers, roast 1-2 hot red chili peppers with the bell peppers, seed them, chop fine and puree.

Want another terrific garbanzo recipe? Try this easy three bean salad with chickpeas, kidney beans, and green beans.

Recipe Instructions

There are a few ways to achieve creamy hummus. First, don't throw the canned liquid that they come in away. It's called aquafaba. Adding a little of this liquid to your hummus helps give it that creamy consistency.

A glass bowl of drained garbanzo beans and their liquid.
Step 1: Drain the beans through a strainer into a bowl but save the can liquid
Inside view of a food processor with red peppers, spices, and garlic.
Step 2: Step 1: Add peppers, spices, garlic, oil, and lemon to the bowl of a food processor.
Adding chickpeas to a food processor for making hummus.
Step 3: Step 2: After pureeing peppers add tahini, beans and bean liquid (aquafaba).
Creamy, bright orange red pepper hummus in a food processor workbowl.
Step 4: Puree until smooth, taste and adjust taste with more salt if needed.

How Do I Roast My Own Red Peppers for Hummus?

If you want to roast your own red bell peppers, there are two main ways:

  • Method one: roast red peppers directly over a medium open flame such as the top of a gas stove (placing them directly on the grate) or barbecue until the skins are blackened and charred. Turn them occasionally to get even black blistering. There will still be a few areas of red when they are done, so don't worry.
  • Method two: heat the broiler to hot, place an oven rack on the second level down from the top. Line a rimmed baking sheet with foil (parchment paper could light on fire). Cut the peppers in half top to bottom and remove the seeds. Lay the pepper halves flat and broil until the skins are blackened and fairly evenly charred. Remove from the oven.

For both methods, when peppers are well charred, place them in a medium bowl and cover tightly with plastic. This steams the skins off allowing for easier removal.

When the peppers are cool enough to handle, peel and rub off as much of the blackened skins as possible and remove seeds. It's a bit messy, so wear disposable kitchen gloves if you prefer. The peppers are ready to use.

If you love roasted red bell peppers, try this sheet pan red pepper soup!

Serving Suggestions

A white bowl of roasted red pepper hummus to serve as an appetizer.

Here's What to Serve With Roasted Red Bell Pepper Hummus

  • Cucumber slices.
  • Raw zucchini "chips" or sticks.
  • Endive leaves (they are great scoopers).
  • Rice crackers or wheat crackers.
  • Pita chips or warm pita bread wedges.

Roasted red pepper hummus is a terrific appetizer spread to make ahead of time. It lasts for up to 5 days well refrigerated in an airtight container so make a few days ahead of time.

What Else Can You do With Red Pepper Hummus?

  • Make a Mediterranean turkey wrap spreading red pepper hummus onto tortillas, add turkey and salad greens.
  • Use for a delicious sandwich spread on whole grain or gluten-free bread.
  • Toss with hot pasta noodles.
  • Packs easily for lunch at school or the office in a to-go, airtight container.
  • Use a dollop to top roast fish or chicken.
  • Use as a sauce for chicken, fish, or vegetarian tacos.
  • Use it as part of a beautiful Mediterranean mezze platter when friends are coming over.
Creamy red pepper hummus on a cracker.

More Hummus and Dips

Ready to party? There are lots of terrific dips and spreads for snacking, sharing, and enjoying. The nice thing is they are all easy to make. Check out the appetizers and snacks page for more ideas!

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📖 Recipe

A white bowl of roasted red pepper hummus to serve as an appetizer.

Roasted Red Pepper Hummus

Sally Cameron
Bright orange with a smoky, creamy taste, this roasted red bell pepper hummus goes together in minutes with a food processor. Serve with cool cucumber slices and raw veggies, brown rice crackers or whole wheat pita wedges. It lasts 5 days in the refrigerator. Doubles easily for a crowd.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine Middle Eastern
Servings 6 servings (yield 2 cups)
Calories 50 kcal

Ingredients
  

  • 1 15-ounce can garbanzo beans
  • 2 tablespoons aquafaba (the can liquid from the beans) save when you drain the can
  • 1 6-ounce jar roasted red peppers drained and chopped
  • 1 lemon juiced
  • 2 tablespoons olive oil
  • 1-2 garlic cloves peeled and zested or finely chopped
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

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Instructions
 

  • Pour canned garbanzo beans through a strainer over a bowl to save the canned liquid (aquafaba). Drain and roughly chop the peppers. For garlic cloves, either chop finely by hand or zest with a microplane before adding to the food processor, or drop them first into the food processor with the blade running through the feed tube to chop.
    Add beans, peppers and all of the rest of the ingredients to a food processor. Puree until smooth and creamy. Taste and adjust seasoning to your preference.

Notes

To roast your own red bell peppers, its takes about 2 large or 3 small peppers:
Method 1: Roast whole directly over the flame of a gas stove (place them right on the grate), turning until mostly black, blistered and charred. Place in a medium bowl and cover tightly with plastic wrap. When cool enough to handle, peel of as much skin as possible the use in recipe. 
Method 2: Cut peppers in half top to bottom and remove the seeds. Place cut side down on a foil lined baked sheet and broil until charred and blackened. Remove skin as noted above.
Ways to enjoy this hummus:
  • Spread onto a brown rice or whole wheat tortilla, add turkey and greens and make a Mediterranean turkey wrap
  • Use for a sandwich on whole grain or gluten-free bread
  • Toss with hot pasta noodles
  • Packs easily for lunch at school or the office
  • Use a dollop to top roast fish or chicken
  • Use as a sauce for chicken, fish or vegetarian tacos
Serve with cucumber slices, carrot sticks, raw zucchini sticks, cracker, pita wedges, or pita chips.

Nutrition

Calories: 50kcalCarbohydrates: 2gProtein: 0.4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 101mgPotassium: 42mgFiber: 1gSugar: 0.5gVitamin A: 174IUVitamin C: 10mgCalcium: 10mgIron: 0.4mg
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Easy Blender Lemon Chicken Marinade

by 12 Comments

Your go-to summer chicken marinade is about to get even better. This easy lemon chicken marinade blends fresh lemon, garlic, Dijon, olive oil, and herbs into a bright, flavorful sauce that does double duty as both a marinade and a finishing drizzle for grilled chicken. Make it in minutes in the blender, marinate your chicken, then brush on a little clean marinade after grilling for extra flavor. It's simple, fresh, and perfect for an easy summer dinner.

White platter of grilled chicken breasts with lemon and herbs.

Marinades are meant to add flavor to meat and poultry, but too often they fall short. Not this lemon chicken marinade. Fresh lemon, herbs, and garlic bring bright, bold flavor, while Dijon mustard helps create a creamy, emulsified marinade that clings beautifully to the chicken. For the best flavor, brush the grilled chicken with a little clean marinade right after it comes off the grill, and serve extra on the side as a sauce. It's simple, but it makes the flavor pop.

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Lemon Chicken Marinade Recipe Highlights

  • Use it three ways - As a lemon chicken marinade, a finishing sauce, or a bright dressing.
  • beyond chicken - Try it with shrimp, fish, or chicken skewers.
  • Grill indoors or out - Cook on an outdoor grill or inside with a grill pan.
  • Great for skewers - Marinate chicken chunks, thread onto skewers, and grill.

For another chicken marinade recipe, try these baked teriyaki chicken thighs with homemade teriyaki sauce.

Recipe Ingredients

Simple ingredients, flavorful chicken.

Ingredients for lemon chicken marinade and grilled chicken breasts.

Lemon Marinade Ingredients

  • Oil: Extra virgin olive oil is best for lemon chicken marinade. It adds nice flavor.
  • Acidic component: Fresh lemon juice for the best flavor.
  • Herbs: Start fresh parsley and add another fresh herb of choice to the mix; thyme, dill, rosemary, mint, cilantro, basil, and oregano are all tasty.
  • Garlic: Use fresh garlic cloves, zested fine to blend in easily.
  • Mustard: Mustard naturally emulsifies marinade and Dijon gives it a little tang. Use a smooth Dijon for great flavor.
  • Honey: Just a little sweetness to temper the tart lemon flavor. For zero-sugar use this sugar-free honey (it's what I use).

For Grilled Chicken

  • Chicken: Boneless, skinless chicken breasts work beautifully and are so easy. Boneless chicken thighs work too if you like dark meat. If you prefer chicken tenderloins (chicken tenders), marinate and grill using a grill basket so they don't fall through the grates. They cook quickly.

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

Here's a great way to use these lemon chicken breasts, to top a Caesar pasta salad. It's a family-pleasing entree salad.

Chef's Tip: Buying chicken. Buy raw chicken by weight, not pieces, as chicken breasts really vary in size. Depending on your appetites, figure 6-8 ounces per person. Leftovers are great, do don't worry about cooking extra. Use it for a terrific leftover chicken salad for the next day's lunch with extra lemon chicken marinade as salad dressing.

Substitutions and Variations

  • Vary the fresh herbs that you choose.
  • Fresh herbs really work the best in this lemon chicken marinade, but dried or part dried can be substituted. For example, start with 1 tablespoons of fresh chopped Italian parsley as it's usually available, then add approximately a ½ teaspoon of 1 dried herb to the mix, then blend and taste. Allow the dried herbs time to rehydrate before using.
  • Use all fresh oregano and mint and make it more of a Greek chicken marinade.
  • Substitute ½ teaspoon garlic powder or granulated garlic for 2 fresh garlic cloves.
  • Make it a lime chicken marinade with fresh squeezed lime juice or a combination or lime juice and lemon juice.

For another delicious marinade option, use my homemade Italian dressing recipe.

Recipe instructions

Lemon vinaigrette ingredients in a jar, not blended.
Step 1: Add the marinade ingredients to a blender container.
Lemon chicken marinade with herbs blended until creamy.
Step 2: Blend marinade for a few seconds until creamy and smooth.
Raw boneless skinless chicken breasts in a casserole dish.
Step 3: Gently pound chicken breasts to a more even size at the thicker end.
Boneless chicken breasts marinating in a white casserole dish.
Step 4: Add part (not all) of the lemon marinade to the chicken, turning to coat well in a baking dish.
Grilled chicken breasts on the grill, with nice grill marks.

Step 5: Marinate chicken 60 minutes on the kitchen counter, indoors. Yes, this is food safe to do. Get the grill ready, drain off marinade and grill chicken on a pre-heated grill until done, approximately 12-15 minutes in total depending on the heat of your grill and the thickness of the chicken breasts.

As soon as you pull the chicken breasts off the grill, brush them (use a pastry brush) with fresh lemon chicken marinade to add flavor and moisture for juicy chicken.

How to Pound Chicken Breasts

Why pound chicken breasts? Because you won't get a dry or undercooked thicker end. Chicken breasts grill more evenly giving you much better results. No more dry chicken.

Place between layers of plastic wrap, in a zip bag, or directly on a cutting board, smooth side up. Pound boneless, skinless chicken breasts to a more even thickness focusing on the thicker end when pounding. Don't pound so hard as to tear the meat.

For pounding, use a handy buy-it-once in your life meat pounder tool, or the flat bottom of a small heavy skillet. You'll get better control with the meat pounder.

Platter of grilled chicken breasts with herbs and grilled lemon halves.

Tips for Perfect Grilled Chicken Breasts

  • Be sure the grill grates are clean and oiled before starting.
  • To get perfect grill marks, use the 10:00-2:00 rule. Start the pieces angled at 10:00, then rotate the piece to 2:00 after grill marks have formed. You can also just go one direction and not turn them.
  • Start grilling on the top or presentation side (rounded side) for great grill marks, then turn and finish for a few minutes, about 11-13 minutes in total depending on the heat of your grill. I grill mine for about 8 minutes on the top and another 3-4 on the flip side.
  • Chicken is done at an internal temperature of 165°F, so grill just a few degrees short and pull them off the grill. The temperature will rise after taking off the grill and chicken stays moist.

For another chicken cutlet recipe, try these air fryer chicken cutlets. Dinner made in minutes.

Serving Suggestions

As the lemon chicken marinade intentionally makes extra, serve grilled chicken breasts with fresh marinade as the sauce. It's delicious! Here are a few great sides for lemon chicken marinade and grilled chicken breasts:

Extra garlic lemon chicken marinade works beautifully as a salad dressing or to dress grilled vegetables, like this grilled zucchini, another terrific side dish for grilled chicken breasts.

For the perfect dessert, serve this easy lemon posset. Make it in minutes!

Lemon chicken marinade with herbs blended until creamy.

Recipe FAQs

Does marinating chicken make any difference?

Marinating chicken adds flavor. According to Harold McGee, world renowned authority and award winning author on the chemistry of food and cooking, "today meats are marinated primarily to flavor them and to make them more moist and tender". The acid in marinades does weaken muscle tissue and increase its ability to retain moisture, but marinades penetrate slowly, and not much in the case of chicken.

Longer marinating time is not the answer, as chicken can get a mushy texture and from the acid in the citrus juice. Long marinate times generally do you (or your chicken) no good. Where marinating imparts more flavor is when cooking thin slices of meat, as in sliced skirt steak or chicken for stir fry.

All that being said, I pound my chicken breasts to a more even thickness, marinate for 1 hour, and finish it with clean marinade immediately after grilling. It's moist, juicy, and delicious.

How long should you marinate chicken?

For boneless, skinless chicken, 60 minutes is enough time to impart flavor and a little moisture. It's food-safe to marinate chicken on an indoor kitchen counter if the temperature is under 90°F for up to an hour: for longer, refrigerate. Most kitchens are not near that temperature. You really don't need to marinate chicken any longer anyway.

What are the 3 main ingredients when marinating?

Oil, acid, and flavorings such as garlic and herbs are the basics for a good marinade.

More Recipes With Lemon

Do you love lemon? Me too! Try a few of these lemon recipes. And if you have an ice cream maker, try this delicious homemade lemon ice cream for a real summer treat.

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Platter of grilled chicken breasts with herbs.

Lemon Chicken Marinade

Sally Cameron
It works as both a marinade for the raw chicken and a sauce to finish the grilled chicken at serving. Serve with grilled vegetables. Marinade yield is 1 cup; half for marinade and half to use as sauce after grilling. Recipe doubles easily.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Marinate time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 527 kcal

Equipment

Ingredients
  

Lemon chicken marinade (yield 1 cup)

  • ⅔ cup extra virgin olive oil
  • ⅓ cup freshly squeezed lemon juice 2 large lemons
  • 2 tablespoons chopped fresh herbs of choice parsley, mint, dill, rosemary, thyme
  • 2 teaspoons smooth Dijon mustard
  • 1-2 teaspoons honey or no-sugar honey
  • 2 large garlic cloves finely chopped or zested
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Chicken

  • 1 ½ - 2 pounds boneless skinless chicken breasts

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Instructions
 

Make the marinade (makes extra)

  • Add all marinade ingredients to a blender and blend about 20 seconds until smooth and emulsified.

Trim and prep the chicken

  • Place chicken breasts in a heavy duty zip style plastic bag smooth side up. Using a meat pounder, pound the thicker end of the chicken breasts to make them thinner and more even in thickness. Pound chicken firmly but not so hard that you tear the meat. Larger chicken breasts take more pounding than smaller ones.

Marinate the chicken

  • Pour about 4-5 tablespoons of marinade or a little more into the zip bag and seal the bag pressing the air out. Refrigerate chicken 1 hour at room temperature or refrigerated. You can also marinate them in a flat casserole dish, turning to coat them well.

Grill the chicken breasts

  • Before grilling, drain off marinade and discard. Place on a plastic film or parchment covered quarter sheet pan to transport to the grill.
  • Grill chicken until done, about 12-14 minutes depending on your grill and how thick the chicken is. Using a digital thermometer to test for temperature, pull chicken off the grill at 160 degrees. It will rise to the perfect 165° and stay juicy. Brush or drizzle with fresh lemon chicken marinade for added flavor and serve more on the side.
    Leftover chicken keeps up to 4 days in the refrigerator in an airtight container, remember to label and date. Makes great chicken salad the next day.

Notes

Grilling Tips: 
For a gas grill or pellet grill, heat grill on high until hot then clean the grates with a stiff grill brush. Turn the heat down to medium. Brush the grill grates with tongs and a wad of folded paper towels dipped in a little high heat oil to help prevent sticking. Place chicken breasts on the grill, smooth side down first.
To get restaurant-worthy grill marks, think 10:00 and 2:00 like the positions on a clock. Start chicken breasts with one end pointed at 10 and allow the marks to develop, then move to 2 and you’ll get perfect grill marks. After a few minutes when the chicken is golden, turn the chicken breasts over and complete grilling on the other side.
Nutritional calculation notes: As you don't consume all of the marinade at once, it is difficult to accurately calculate the numbers. Approximately half the marinade is used for the chicken then discarded, the other half used to finish and at serving. 
Marinade per 2 tablespoons: 164 kcals, 18 gr fat, 1 carb, 0 protein.
Chicken breast per 6 ounce servings: 185 kcals, 2 gr fat, 0 carbs, 39 protein. 

Nutrition

Serving: 2tablespoonsCalories: 527kcalCarbohydrates: 4gProtein: 36gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 28gTrans Fat: 0.02gCholesterol: 109mgSodium: 518mgPotassium: 674mgFiber: 0.3gSugar: 2gVitamin A: 223IUVitamin C: 13mgCalcium: 18mgIron: 1mg
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White Bean Salad

by 11 Comments

White beans, especially tender cannellini beans, make a fresh, versatile salad that's perfect for summer. Whether you're pulling a can from the pantry or cooking a pot of dried beans from scratch, this white bean salad comes together easily and delivers bright, satisfying flavor. Tossed with fresh lemon, herbs, garlic, and shallot, this white bean salad is delicious on its own, piled over fresh greens, or served alongside your favorite grilled mains.

White Bean Salad

Using canned beans are perfect for quick, last-minute meals, while dried beans cooked from scratch offer a little extra flavor and texture if you have the time. A slow simmer brings out their creamy interior and delicate taste - perfect for simple, healthy dishes like this summer white bean salad. Cannellini beans are my favorite for their tender, buttery texture, but great northern, navy, or small white beans all work beautifully. Just add plenty of fresh herbs, good olive oil, lemon, and seasoning for a side that pairs effortlessly with grilled chicken, shrimp, pork, or beef.

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Why You'll Love This White Bean Salad

  • Quick and easy - Made with simple, healthy ingredients.
  • Versatile - Serve as a side, over fresh greens, or alongside grilled meats.
  • Meal prep friendly - Keeps well in the fridge for up to 5 days.
  • Customizable - Use cannellini, great northern, navy, or small white beans and swap in your favorite fresh herbs.

Hee's another super easy bean salad recipe - three bean salad.

Ingredients You'll Need

Use dried cooked beans or canned beans for speed and convenience, just rinse and drain well.

  • White beans - Cooked beans, either start with dried and cook or use canned. Cannellini beans are my first choice.
  • Shallot - Finely chopped for mild, aromatic flavor.
  • Garlic - Freshly minced, optional for extra punch.
  • Herbs - Fresh chopped parsley, basil, dill, or mint add flavor (use a combo).
  • Lemon - Use juice and zest for citrusy bright flavor and aroma.
  • Olive oil - Good quality extra virgin olive oil for the vinaigrette.
  • Vinegar - Choose white wine vinegar, red wine vinegar, apple cider vinegar.
  • Dijon mustard - Adds a little tang and depth to the vinaigrette and emulsifies it.

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

Chef's tip on buying dried beans: Buy from a store with good turnover to make sure they're fresh-older beans can take much longer to cook and sometimes never soften properly. Ideally, use dried beans within two years of harvest for the best texture and flavor. Discovering Napa Valley-based Rancho Gordo heirloom beans got me cooking with dried beans versus always reaching for canned.

Substitutions and Variations

  • Add cheese - Crumbled Greek feta or goat cheese adds tangy flavor, but skip it for dairy-free or vegan diners.
  • Change the allium - Swap in finely chopped chives or white onion for a different flavor profile.
  • Try other beans - Great Northern, navy, or small white beans all work well, canned or cooked from dried.
  • Add carrot - For extra color and a hint of sweetness, fold in a small finely chopped carrot. If you simmer dried beans with a carrot, finely chop some of the cooked carrot and mix it into the salad.

if you love beans in salads, try this corn and black bean salad made with frozen corn and canned black beans so it's easy!

How to Make a White Bean Salad

If using dried beans, rinse and soak beans before going to bed. The next day, drain and cook them in the morning, then finish the salad when ready to serve. You can also cook the beans a day or two ahead of time and keep refrigerated in an airtight container until ready to complete the salad and serve.

  1. Make the vinaigrette.
  2. Chop the shallot and herbs, zest the lemon.
  3. Add the white beans to a medium bowl and toss with the vinaigrette, herbs, and zest. Season with salt and pepper.

For a cool weather creamy soup using cannellini beans, try this creamy fennel soup.

Chef's tip: Let the flavors meld. For the best flavor, let the white bean salad stand at room temperature for 20-30 minutes before serving. This gives the beans time to absorb the vinaigrette and the flavors to meld beautifully. Serve at room temperature for maximum flavor, or chill slightly if you're serving it on a hot day.

Serving Suggestions

Serve chilled or at room temperature with lots of fresh herbs and a little olive oil. This simple white bean salad is a terrific side dish for grilled chicken and meat, or burgers and seafood.

Recipe FAQs

Can I make white bean salad ahead of time?

Absolutely. This white bean salad holds up well and actually tastes better after a few hours as the flavors meld. Store it in the refrigerator for up to 5 days.

Can I add other vegetables or ingredients?

Yes! Feel free to add extras like halved cherry tomatoes, diced cucumber, crumbled feta cheese, or a handful of arugula for variety. For some kick, add chopped jalapeno pepper.

More Salad Recipes

Looking for more salad inspiration? Here are a few more ideas-none of them green! Salad can be so much more than leafy greens. Be sure to check out the full Salads Recipe Index for even more fresh, creative options.

Did You Make This Recipe?

If you make this white bean 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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A simple white bean salad in a wooden bowl with bits of lemon zest, herbs, and carrots and a serving spoon near.

White Bean Salad

Sally Cameron
Wheter you cook dried beans or use canned, this salad is easy, fresh, and satisfying with the flavors of herbs and olive oil.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 175 kcal

Ingredients
  

  • 3 cups cooked cannellini beans canned or from dried
  • 1 small shallot finely chopped
  • 1 garlic clove finely chopped or zested fine
  • ¼ cup fresh chopped herbs such as parsley, basil, or mint
  • 1 lemon for zest
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon vinegar ACV, champagne, red wine, or white wine
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove finely zested

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Instructions
 

For dried beans start here

  • If using canned beans, drain and rinse well. If starting with dried beans, soak overnight, then cook until tender, drain, and cool.

For canned beans start here

  • Make the vinaigrette. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, lemon juice, a finely zested small garlic clove, and a pinch of salt and pepper.
  • In a large bowl, combine the beans, chopped shallot, garlic (if using), lemon zest, and herbs. Pour the vinaigrette over the salad and toss gently to coat.
    Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.Serve immediately or chill slightly before serving.

Notes

Other beans if you can't find cannellini beans, use small white beans, navy beans, or Great Northerns beans.

Nutrition

Calories: 175kcalCarbohydrates: 22gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 15mgPotassium: 453mgFiber: 5gSugar: 1gVitamin A: 58IUVitamin C: 10mgCalcium: 76mgIron: 3mg
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Updated 8-12-19

Burrata Caprese with Fresh Tomatoes

by 3 Comments

For a terrific spin on a classic Caprese Salad, swap the mozzarella cheese for creamy Burrata cheese and you've got a delicious Burrata Caprese. All it needs is fresh basil leaves and a drizzle of good extra virgin olive oil and you're set. Simply slice, arrange, and enjoy. Don't miss out on making this Burrata Caprese before summer (and peak tomato season) fades away.

A white oval platter of colorful sliced heirloom tomatoes with burrata cheese and basil leaves and crostini.

My husband loves burrata so much I tease him it's his middle, so this burrata caprese is a summer favorite recipe. Burrata is a heavenly, gooey delight, and making this style Caprese salad is so simple. No cooking, just slicing fresh tomatoes, arranging and garnishing. It's the perfect example of the power of simplicity, allowing great ingredients to shine.

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Why You'll Like This Recipe

  • A simple recipe with simple ingredients.
  • Makes beautiful use of fresh summer tomatoes and delicious Italian Burrata cheese.
  • A great side dish for summer fare like grilled meats.
  • It's the perfect summer salad.

For an appetizer style Caprese on a stick, try this recipe. It's great for entertaining and easily made ahead.

Burrata Caprese Ingredients

Ingredients for a Caprese salad, colorful tomatoes, olive oil, basil leaves, burrata cheese, balsamic.
  • Cheese: With a creamy center, burrata comes in a container with liquid to keep it moist as it's fragile and perishable compared to mozzarella cheese.
  • Tomatoes: Use whatever you prefer, whether heirloom tomatoes, cherry tomatoes or grape tomatoes, Roma tomatoes, or even a combination of the two. Choose what looks best. A blend of colorful tomatoes give it great eye appeal.
  • Fresh herbs: Fresh fragrant basil leaves are a must! Baby leaves can be scattered over the Burrata Caprese without chopping. Larger leaves can be rolled lengthwise like a cigar and sliced thin crosswise.
  • Oil: Here's the perfect place to break out your best olive oil to drizzle over the top. Here's the California extra virgin olive oil I buy (not an affiliate code).
  • Bread: This Caprese works beautifully with or without bread. If you want to serve it with bread, slices of grilled or toasted baguette are perfect to smear with Burrata and layer with tomatoes and basil. How to make crostini is below.
  • Balsamic: Use either good balsamic vinegar or a balsamic glaze, sometimes called a syrup or reduction. Here's my homemade Balsamic Glaze recipe. (optional).

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

For another super tomato recipe, check out these roasted cherry tomatoes. Use a variety of colors, like the reds and sweet sun golds.

Chef's Note: So what is Burrata? It's a soft Italian cheese that has a mozzarella shell filled with cream and mozzarella curds. Find it in the cheese section in a carton. Balls usually are 4 ounces and often come 2 to a package. While the official package serving is 1 ounce of cheese (not in my house), I figure 2 ounces minimum of burrata per person. Drain the liquid before using. It's best to buy only what you will use as Burrata is perishable. Once you cut into it, use it right away or within 1-2 days tops.

Substitutions and Variations

  • Swap the tomatoes for ripe summer peaches or other stone fruit.
  • Try a high quality flavored extra virgin olive oil such as lemon or basil olive oil.
  • If you can't get Burrata, look for buffalo milk mozzarella or other fresh mozzarella cheese.
  • Serve with arugula leaves or try adding Prosciutto. The salty flavor is nice against the sweet tomatoes.

Recipe Instructions

Making a Burrata Caprese is just slicing and assembly. What could be easier?

White cutting board on a marble counter with slices of colorful large tomatoes and a knife.
  • Step 1: Slice tomatoes. If you're using heirloom tomatoes, slice them crosswise. If using cherry tomatoes, halve or quarter them depending on their size.
  • Step 2: Layer tomatoes on a large plate, platter with a slightly rimmed edge to catch all of the juicy goodness.
  • Step 3: Drain liquid from the Burrata and place in the center of the tomatoes. You can leave them whole for presentation and lightly score the ball of burrata with a sharp knife, or gently tear them apart to get things started.
  • Step 4: Drizzle the tomatoes and cheese with olive oil and scatter basil leaves over the top. For larger leaves, roll them together lengthwise into a cigar then slice crosswise into thin ribbons (called chiffonade).

For another terrific tomato recipe, try this smoked salsa made on a pellet grill.

Chef's tip: How to easily slice tomatoes? Use a serrated knife. A serrated bread knife is too long and unwieldy, but you can get inexpensive smaller serrated knives sometimes called tomato knives. They make it easy to slice tomatoes and are a terrific tool to add to your collection.

Serving Suggestions

Traditionally a Caprese has basil leaves tucked between the layers of tomatoes and cheese and is dressed with good olive oil. Another serving option, add a drizzle of good quality balsamic vinegar or a balsamic glaze.

Balsamic glaze dripping off a silver and gold spoon into a glass jar.

For a dinner party or summer entertaining, serve Burrata Caprese with a basket of crusty bread or toasted crostini.

Because we love basil, sometimes I dress it with a fresh basil pesto vinaigrette. Stir a tablespoon or two of classic basil pesto into olive oil, liquifying the pesto, and you get a fragrant emerald green dressing.

Chef' tip: For serving I like to sprinkle the top with a coarse kosher salt or a flaky sea salt. When you bite into the larger salt crystal, the crunch is nice against the creamy texture of the fresh burrata cheese and the juicy tomatoes. 

Plate of red, yellow and burgundy tomatoes with burrata and basil.

Recipe FAQs

What kind of tomatoes are best for Caprese Salad?

Whatever is best at the market. Mid to late summer is when you'll find the best tomatoes. Colorful heirloom tomatoes, Roma tomatoes, cherry tomatoes, grape tomatoes, beefsteak tomatoes, all work. Use one type or combine them on your serving platter.

Can I make Caprese Salad ahead of time?

A Caprese Salad or a Burrata Caprese is best made right before serving. To save a little time, slice the tomatoes and lay them out on a parchment or plastic film lined rimmed baking sheet, wrap and refrigerate until serving time. If using mozzarella cheese, slice it ahead of time as well like the tomatoes and refrigerate until time for assembly. If using burrata cheese, don't drain it until your tomatoes are assembled, then add the Burrata and basil leaves.

Is Burrata Caprese Salad served cold or at room temperature?

It's best served at room temperature as cold dulls the tastes of the sweet ripe tomatoes and creamy burrata cheese. If you've pre-sliced the tomatoes and refrigerated them, get them out of the cold and let them come closer to room temperature for full enjoyment.

More Summer Seasonal Recipes

Summer is the best time for not only sweet tomatoes, but corn, watermelon, cucumbers and more, so take advantage of what's best and enjoy it while it's in season.

⭐️Did You Make This Recipe?

Let me know if you made this burrata caprese by adding a comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Plate of red, yellow and burgundy tomatoes with burrata and basil.

Burrata Caprese Salad

Sally Cameron
Choose the best fresh ripe tomatoes you can find. If you can't get burrata cheese, substitute buffalo milk mozzarella, or good mozzarella. Skip the hard rubbery balls. Serve as a delightful starter, side dish, or even a light lunch with some fresh bread and prosciutto.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer, Salad
Cuisine Italian
Servings 4
Calories 237 kcal

Ingredients
  

  • 4 large fresh tomatoes heirloom, Roma, beefsteak
  • 8 ounces burrata cheese or buffalo milk mozzarella
  • ¾ ounce fresh basil leaves or half a bunch.
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon sea salt crunchy kosher salt is nice
  • ¼ teaspoon ground black pepper
  • 1-2 tablespoons Balsamic vinegar, glaze, or syrup optional

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Instructions
 

Burrata caprese

  • Slice tomatoes about ¼″ thick and place on a platter or plate. Place the burrata in the center of the tomatoes. Leave whole or score into quarters and let it start to slide apart. Tuck fresh basil leaves in here and there or scatter them over the top.
  • Optional basil vinaigrette
  • For dressing, stir together the basil pesto and olive oil until it's a thin dressing. Drizzle over the salad and season with salt and pepper.

Notes

Substitutions and Variations
  • Swap the tomatoes for ripe summer peaches or nectarines
  • Drizzle the top with good Balsamic vinegar or a homemade Balsamic Glaze.
  • Try a high quality flavored extra virgin olive oil such as lemon or basil olive oil
  • If you can't get Burrata cheese, look for buffalo milk mozzarella. And if you can't find that, get the best mozzarella available
  • For salad greens, add arugula.
  • For a little protein, serve slices of prosciutto, rolled or ruffled, alongside.
For instructions on how to make my golden, garlic crostini, please see the post. 
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Nutrition

Calories: 237kcalCarbohydrates: 7gProtein: 11gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 155mgPotassium: 436mgFiber: 2gSugar: 5gVitamin A: 1966IUVitamin C: 25mgCalcium: 321mgIron: 1mg
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Grilled Shrimp Wrapped with Prosciutto

by 5 Comments

Now that my Tuscan Blue rosemary bushes are big, I trim long sprigs and soak them in water to use for skewers of grilled shrimp wrapped with prosciutto.  A perfect alfresco Mediterranean dinner as summer nears the end.

rosemary grilled shrimp with prosciutto
Rosemary grilled shrimp with prosciutto

Long associated with Mediterranean cuisine, the strong, piney fragrance of rosemary is unmistakable. It grows everywhere in California. Besides being great for landscaping (because its drought tolerant), it smells wonderful in the yard and is always ready for culinary needs.

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Ingredient Tips

Buy large shrimp, the 13-15 size if possible. You need 4-6 ounces of Prosciutto, and slice the strips in half lengthwise to wrap the shrimp. The quick marinade is just olive oil, lemon juice and herbs.

Raw shrimp skewered for the grill.
Raw shrimp skewered for the grill.

Instructions

Marinate the cleaned and shelled shrimp for about 30 minutes at room temperature, then skewer, wrap with Prosciutto and grill for about 5-6 minutes. Easy, simple, and totally delicious.

Raw shrimp wrapped with prosciutto.
Raw shrimp wrapped with prosciutto.

Rosemary Skewers

For the rosemary skewers I cut sturdy pieces about 14″ in length. If you don't grow it, find a neighbor who does.  Soak the springs in cold water to cover for 30 minutes. With your fingers, strip off the bottom three quarters of the leaves.

This becomes the skewer. If the top green part gets a bit charred during grilling, stick a small sprig of fresh green rosemary in the top at serving.

grilled shrimp | afoodcentriclife.com

If all you can find is short sprigs at the grocery store they work great as an appetizer too. I discovered that the rosemary did not give the dish as much flavor as I expected, but it looked terrific and smelled lovey.

Use Bamboo or Metal

Of course this works with bamboo and metal skewers. The rosemary is more for presentation. Do what is easiest for you.

Serving Ideas

Serve the skewers on a bed of wild and brown rice or quinoa dressed with a little olive oil and some fresh herbs and you have a fast, easy and healthy dinner. Sometimes I brush the shrimp with a little maple syrup before grilling for extra flavor.

For a low carb options, make cauliflower puree. Add a big green salad with some goat cheese crumbles, tomatoes or whatever "goodies" you like on a salad.

Leftovers

Save an extra grilled shrimp and refrigerate until the next day. Add to a salad for lunch cold.

📖 Recipe

grilled shrimp | afoodcentriclife.com

Grilled Shrimp Wrapped with Prosciutto on Rosemary Skewers

Sally Cameron
If you have rosemary in your garden, clip 14″ long sturdy sprigs to make skewers. If you don't, use wooden skewers and stick shorter rosemary sprigs in the top for flair and fragrance when you serve.  This is nice served on a bed of brown and wild rice with a tossed green salad.  Drizzle with a little good quality olive oil and maybe a squeeze of lemon as you serve. Another tasty option, brush shrimp with maple syrup before grilling. THIS DOUBLES EASILY FOR FOUR.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Seafood
Cuisine Italian
Servings 4
Calories 429 kcal

Equipment

Ingredients
  

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons paprika
  • 2 cloves garlic finely chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 4 14" springs of fresh rosemary or bamboo skewers soaked in cold water to cover about 30 minutes
  • 1 ½ pounds jumbo shrimp shelled and deveined
  • 4-6 ounces Prosciutto
  • 3 tablespoons pure maple syrup optional

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Instructions
 

  • Combine olive oil, lemon juice, paprika, garlic, salt and pepper in a small bowl and whisk or stir together. Add shrimp, toss and let stand at room temperature about 30 minutes. At the same time soak your rosemary sprigs or bamboo skewer sticks.
  • Hold rosemary sprigs and strip ¾ of the leaves off the bottom so you have room to skewer the shrimp.  Drain off marinade and discard. Skewer the shrimp through tail and top, about 5 per skewer. It will depend on the size of shrimp you have.
  • Slice Prosciutto into long thins strips about an inch or two wide and wrap them around the shrimp. They probably won't wrap or look perfect, but don't worry about it.  They'll taste great.
  • Grill shrimp skewers on a hot, clean grill about 5-6 minutes total depending on the size of your shrimp and how hot your grill is. When they start to turn pink, turn the skewers.  When done, serve drizzled with a little olive oil.

Notes

Another option - brush the skewers with a little maple syrup for extra flavor. The sweetness of the maple syrup is wonderful with the Prosciutto.
Note on serving – if your rosemary ends get blackened while grilling, add a sprig or two  of fresh, short rosemary sprigs to the ends when serving. Serve over a wild and brown rice blend with a tossed green salad.

Nutrition

Calories: 429kcalCarbohydrates: 12gProtein: 39gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 447mgSodium: 1657mgPotassium: 255mgFiber: 1gSugar: 9gVitamin A: 105IUVitamin C: 15mgCalcium: 275mgIron: 4mg
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Baked Halibut with Roasted Cherry Tomatoes

by 11 Comments

Mild flavored and pearly white, there is nothing like fresh baked halibut.  I'm always happy when spring arrives and halibut comes into season. With a container of cherry tomatoes left over from a catered dinner the night before, I had my inspiration for my halibut with roasted cherry tomatoes. An easy, healthy, delicious dinner.

roast halibut

While fresh halibut is pricey, I keep the portions just right and know that's it's cheaper than going to a restaurant for a nice dinner. The roasted cherry tomatoes make a terrific savory accompaniment and any leftover tomatoes are terrific.

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Why You'll Love Baked Halibut

  • Makes great use of seasonal ingredients.
  • Make tomatoes ahead of time for a faster dinner.
  • The flavors are absolutely delicious.

Ingredients You'll Need

For baked halibut

  • Fresh halibut: depending on the thickness (or thinness) of your halibut filets, the method can be adjusted.
  • Olive oil: Halibut is very lean, needs some fat and the flavor of olive oil is beautiful
  • Lemon: Fresh lemon wedges are a nice garnish to squeeze over the top.

For roasted cherry tomatoes

  • Tomatoes: Get cherry tomatoes or grape tomatoes, either all red or in a combination of colors.
  • Olive oil: To toss the tomatoes in for roasting
  • Garlic: Use fresh, finely chopped cloves. Zesting with a microplane is easy and fast.
  • Herbs: For this recipe, fresh thyme is best.

Substitutions and Variations

  • If you can't get fresh thyme, use fresh rosemary.
  • To use dried thyme or Herbs de Provence, mix the olive oil with the dried herbs and give them a little time to rehydrate to allow the flavors to bloom.

Recipe Instructions

Start with the tomatoes

Toss halved tomatoes with a generous tablespoon of fresh chopped thyme leaves, a couple cloves of finely minced or zested fresh garlic, olive oil, salt and pepper and roast them until they're shriveled and browning a bit at the edges.

Roasting tomatoes develops an amazing flavor as their sweetness concentrates and the fresh thyme is a great compliment.

How to Buy Fish

When you buy fresh halibut figure 4-6 ounces per person. That's not only portion control, but budget control. The filet I purchased was very thick; two inches to be exact. Most halibut is not this thick, but if you find it, it's terrific. Thinner filets work just fine. Be aware they will bake faster.

Baked Halibut: Different Methods

Searing halibut on the stovetop then quickly finishing in a hot oven is a restaurant trick. The whole process takes about 10 minutes in total, but you can vary it for the halibut you have.

In the winter when I can only get thinner local halibut filets, I still make this by reducing the cooking time. For thin filets it might take just a minute or two in the oven or you might even be able to cook it just on the stove top. Fresh cod filets work too. Get what fish looks good in your local area.

For thinner filets there are two options: 1) bake in the oven with no searing, skipping the browned crust, or 2) searing then turning and finishing in the pan, stovetop. In that case what I do is splash in a little white wine, cover immediately, and finish for a few minutes.

All cooking methods are delicious, so use what works best for the halibut you buy.

Halibut in a pan cooking

How to Bake Halibut: Sear and Roast

Season fish with salt, pepper, and granulated garlic. Heat a non-stick pan over medium heat and drizzle in a little olive oil. When the oil is hot but not smoking, place the halibut filets in the pan presentation side (or top side) down. The fish should sizzle when it hits the hot pan.

Allow the halibut to sear for about three minutes, until it has a golden crust when you peak underneath. Carefully turn the fish over and sear for one minute longer.

Place halibut on a parchment or foil lined rimmed baking sheet and roast at 425°F for approximately 6 minutes, depending on the thickness of the fish. If the filets are thinner they will roast more quickly so adjust your timing down.

How to Know When the Fish is Done

Your halibut should still be moist and barely translucent in the center, not dry and flaky. Don't over cook it to keep it moist. If your are not sure, use a digital thermometer. The fish should reach 140°F - 145°F in the center. It will feel firm but still have just a little give.

Without a digital thermometer, do this. Test if your fish is done is by using a thin metal skewer or cake tester tool. Place it in the middle of the filet for a 5 seconds and remove it. Hold it close to your upper lip or inner wrist to feel the heat. Sounds crazy but it works. If the center is warm, not hot, the fish should be ready.

Crusted halibut in a pan.

Finish and Serve

To serve, drizzle with a little finishing olive oil and a squeeze of lemon, then spoon on the tomatoes. Garnish with chopped parsley, thyme or chives if desired.

Roast halibut with tomatoes.

📖 Recipe

Roast halibut with tomatoes.

Baked Halibut with Roasted Cherry Tomatoes

Sally Cameron
Mild meaty halibut seared and roasted, then topped with sweet herb roasted baby tomatoes makes a terrific, easy and healthy dinner. Serve with a green vegetable and tossed green salad with a tangy vinaigrette. Choose thick halibut filets if possible.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dinner, fish, Seafood
Cuisine American
Servings 4
Calories 183 kcal

Equipment

  • Non-stick pan for fish
  • Half sheet baking tray for tomatoes

Ingredients
  

Roasted Cherry Tomatoes

  • 16 ounces sweet cherry tomatoes halved
  • 1 tablespoon olive oil
  • 2 large garlic cloves finely chopped
  • 1 ½ tablespoons fresh chopped thyme leaves
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground black pepper

Baked Halibut

  • 4  4 ounce halibut filets Thicker is better
  • ¼ teaspoon sea salt to taste
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 4 lemon wedges optional

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Instructions
 

Remove halibut from refrigerator

  • If the fish is cold from the refrigerator, allow it to stand at room temperature for 45 minutes to get the chill off. Start the tomatoes while the fish is warming up. Cover a rimmed backing sheet with parchment or foil and set aside for baking the halibut.

Roast the tomatoes

  • Pre-heat the oven to 375°F degrees. Cover a rimmed baking sheet with foil or parchment. In a small bowl, toss halved tomatoes with olive oil, garlic, thyme, salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes until shriveled and edges are just starting to turn a bit brown. Timing will depend on your oven. Mine take 25 minutes on the convection setting.

Bake the halibut

  • Pre-heat the oven to 425 degrees. Place a non-stick skillet or fry pan over medium heat and add oil. Season halibut with salt and pepper. When the oil is hot but not smoking, place the halibut top side down in the pan. Allow a golden crust to form, about 3 minutes. Turn the halibut over and sear 1 minute longer. Remove the halibut to your prepared baking sheet.
  • Bake halibut in the oven for approximately 6 minutes for 2″ thick filets. If your filets are thinner, bake for a shorter time. When done, halibut will be moist and barely opaque in the center. Temperature should be 145°F.

Serve halibut

  • Serve with a drizzle of good olive oil and a squeeze of fresh lemon, topped with the roasted cherry tomatoes. Any extra tomatoes will keep in the refrigerator well covered for a few days and can be enjoy warm or even cold in a salad.

Notes

These bright, herb roasted tomatoes go great with fish and equally as well with chicken. Spoon some over an omelet like salsa or sprinkle into a salad. There are many ways to enjoy them. Next time you have a container of cherry tomatoes on the counter and don't know what to do with them, roast them. Try multi-color baby tomatoes for even more color.
Fish Doneness Tip - Another way to test if your fish is done is by using a cake tester tool which is a very thin metal skewer. Place it in the middle of the filet for a few seconds and remove it. Hold it close to your upper lip or inner wrist to feel the heat. Sounds crazy but it works.  If the center is warm, not hot, the fish should be ready.

Nutrition

Calories: 183kcalCarbohydrates: 7gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 56mgSodium: 381mgPotassium: 790mgFiber: 2gSugar: 3gVitamin A: 760IUVitamin C: 40mgCalcium: 40mgIron: 2mg
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Sesame Crusted Salmon

by 19 Comments

Many people enjoy salmon but shy away from cooking it at home. This easy, Asian-inspired sesame crusted salmon is here to change that. Coated with black and white sesame seeds for a beautiful, flavorful crust, it's perfect served warm over tender asparagus or chilled atop crisp salad greens. Whether for a quick weeknight dinner or effortless entertaining, this dish is sure to become a go-to favorite!

Closeup of a salmon filet with a black and white sesame crust on asparagus spears.

Salmon has so much to offer, from its vibrant color to its impressive health benefits, thanks to Omega-3 fatty acids. Not only is it visually stunning, but it's also a delicious and nutritious choice. Topped with sesame seeds for a satisfying crunch, sesame crusted salmon is a simple dish sure to be a hit with family and friends!

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Recipe Ingredients

  • Salmon: 4-6 ounce salmon filets .
  • Oils: Sesame oil (regular or toasted), both are great for an Asian flavor profile.
  • Sesame seeds: Find sesame seeds in the Asian aisle of your grocer or sometimes in the spice aisle. Look for a black and white blend called "tuxedo mix" or buy the two colors and mix yourself.

Please see the recipe card for measurements.

For another easy, delicious salmon recipe ready in just minutes, try this steamed salmon.

Chef's Tip: Store sesame seeds in the refrigerator as they go rancid (spoil) if not stored properly due to their high oil content.

Recipe Instructions

Salmon crusted salmon can be cooked with skin on or off. If you want to skin it, here is how to skin salmon filets. You'll need a non-stick pan for this recipe.

How to Skin Salmon Filets

Skinning the salmon is optional. If you like the skin, leave it on.

Showing how to skin salmon filets with a filet knife.

Step 1: To remove the skin you will need a very sharp, thin, flexible knife (a filet knife or boning knife). Hold the edge of the salmon skin flat on your cutting board and slide your knife between the skin and flesh, angling the knife blade down just slightly. Slice completely under the flesh while holding the skin tight. It should come off in one clean piece.

Turn the salmon over and discard the skin.

Showing how to trim the purple bloodline from the underside of salmon.

How to Trim Salmon Filets

Step 2: This step is also optional. Trim off any dark purple flesh. This is the bloodline and it can be very strong in flavor. Some people don't mind it. I prefer to trim it off. Be careful to trim just the dark purple areas so you don't waste any of the salmon.

Discard the bloodline, or if you have pets, cook it briefly for them in a non-stick pan. They'll love it as a healthy treat mixed into their food.

Step 3: Turn the filet over and portion into two pieces if needed, either across the width or length depending on what you have.

Step 4: Run your fingers over the filet sides for pin bones. Use tweezers or small pliers to remove them.

Trimming a salmon filet and cutting into portions for cooking.

Make the Sesame Crust

When your salmon filets are trimmed and ready:

Step 1: Brush the tops of the filets with a few drops of sesame or coconut oil and season the salmon with salt and pepper.

Step 2: Place filets presentation side (top side) down on a plate of the mixed sesame seeds and press to coat.

Step 3: Turn filets over and set aside to cook.

Bright orange raw salmon on a plate fo black and white sesame seeds.
Step 2
Coating bright orange salmon filets with sesame seeds for a crusted top.
Step 3

How to Cook Salmon Filets

Step 4: Heat 2 teaspoons of sesame or coconut oil in non-stick frying pan or skillet over medium heat. Carefully place fillets in the pan sesame seed side down. Don't move the fillets until a crust forms and the sesame seeds are looking golden.

Carefully turn the fillets over, turn down the heat to low, cover, and allow the salmon to finish cooking until it's barely translucent in the center. Cooking time will depend on the thickness of your salmon filets, but it won't take long.

Cook until an instant-read thermometer reads between 140°F - 145°F degrees. Sesame crusted salmon is ready to serve. Drizzle it with sesame ginger dressing for even more sesame flavor.

How to Buy Salmon

Fresh salmon should be moist, firm and have an ocean smell, not fishy or strong. The flesh should not be coming apart or tearing. In hot weather, ask the fish counter to package your salmon in a small bag of ice to transport it home and keep it fresh.

Chef's Tip: Although many stores offer salmon, I drive a little further and pay a little more to get what I know is quality. The best choice continues to be fresh, wild King salmon from Alaska or California. When it's out of season check this salmon buying guide for the best options. Farmed salmon is getting better and is more available and affordable, but refer to the guide.

For another great salmon recipe try this Raspberry Balsamic Salmon.

📖 Recipe

black and white sesame salmon

Sesame Crusted Salmon

Sally Cameron
Serve salmon warm on roast or grilled asparagus spears or cool on a bed of baby spinach leaves with orange segments and a sesame-orange vinaigrette.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine American
Servings 4
Calories 241 kcal

Equipment

  • Non-stick pan
  • Filet knife or other thin flexible sharp knife
  • Needle nose pliers or tweezers to remove any pins bones.

Ingredients
  

  • 4 6 ounce salmon fillets skin yourself or have the seafood counter do it for you
  • 1 teaspoon sesame oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons sesame or coconut oil
  • 3  tablespoons white sesame seeds
  • 3 tablespoons black sesame seeds

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Instructions
 

Remove salmon from refrigerator

  • If the salmon is refrigerated, allow it to sit on the counter about 45 minutes to get the chill off.

If skinning salmon, start here

  • Place salmon skin side down on a cutting board. With a thin, sharp knife (filet knife), slip the knife blade between the skin and salmon flesh with the blade facing away from you. Hold the edge of the skin on the board tightly and with your knife blade angles slightly down, slice between the skin and fish all the way to the end. Remove the skin completely. You should have a clean piece of skin to discard.

If already skinned, start here

  • Turn the salmon over with the bottom up. Trim any dark purple bloodline with the filet knife. Gently run your fingers along the sides of the filets looking for pin bones. Remove bones with pliers or tweezers. With rounded side up, season salmon with salt and pepper blend.
  • Mix sesame seeds and place on a small flat plate. Drizzle sesame oil on each salmon filet and rub to coat the surface of the fish. Place salmon rounded side down in the sesame seeds and press gently to adhere. Remove salmon filets to a clean plate or waxed paper until ready to cook. Discard any leftover sesame seeds from the plate, as they have touched raw fish and cannot be saved.

Cook salmon

  • Heat a non-stick pan over medium heat with coconut oil. When hot, place salmon filets sesame side down. Cook until sesame seeds are golden and a crust has formed.
    Carefully turn the fillets over, turn down the heat to low, cover, and allow the salmon to finish cooking until it’s barely translucent in the center. Cooking time will depend on the thickness of your salmon filets. It should be between 140°F - 145°F degrees with a digital thermometer.

Notes

Although many stores offer salmon, the best choice continues to be fresh, wild King salmon from Alaska, California, or British Columbia, but when it's out of season check this salmon buying guide for the best options.
For sesame seeds, check the Asian aisle of your grocer or the spice aisle, and online. Sometimes the black and white mix is called "tuxedo mix". 

Nutrition

Calories: 241kcalCarbohydrates: 3gProtein: 34gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 147mgPotassium: 63mgFiber: 1gSugar: 0.04gVitamin A: 2IUCalcium: 118mgIron: 2mg
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California Shrimp Louie Salad

by 11 Comments

Love big main course salads? Then you'll love this shrimp louie salad. It's a classic salad from California with crisp Romaine leaves, cucumbers, tomatoes, avocado, and hard boiled eggs with a terrific creamy dressing. It's a great entree salad for lunch or dinner and one salad you'll be eating all summer long. Gather your ingredients the day before, hard boil a few eggs, make the dressing and you're practically ready. Cook shrimp or use already cooked shrimp to make it easy.

Shrimp Louis salad with vegetables and lettuce.

She taught me to scramble eggs, make perfect white sauce, and chicken soup. How I miss being in the kitchen with my mom. In her memory, I recreated her favorite shrimp louie salad for Mother's Day.

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Shrimp Louie Salad Recipe Highlights

  • A shrimp louie salad is a terrific entree salad for a high protein lunch or dinner.
  • Components are easily made ahead and either cooked or purchased.
  • The dressing works for more than just this salad.

Recipe Ingredients

Often done with pricey Dungeness crab, bay shrimp is an economical option for this salad. Cooked bay shrimp are available at most seafood counters and markets. They also come cooked and frozen, ready to go by quick thawing under cold water. If you can't find bay shrimp, use small cooked and shelled shrimp.

Shrimp Louie Salad

  • Lettuce: Hearts of romaine lettuce or romaine are what to buy.
  • Shrimp: Already cooked bay shrimp are both tasty and economical. Find that at many seafood counters or frozen, or buy the smallest cooked shrimp that you can.
  • Eggs: Buy fresh raw eggs and hard boil them. For perfect easy peel hardboiled eggs follow these directions.
  • Tomatoes: Buy either sweet grape tomatoes or Roma tomatoes.
  • Avocado: Optional but a terrific addition to a shrimp louie salad.
  • Cucumber: Use either an English cucumber or Persian cucumbers.
  • Asparagus: Another optional but delicious addition.
  • Lemon: Serve wedges with the salad for a fresh zing of flavor.

Louie Salad Dressing

  • Mayonnaise: Use a light, clean flavored mayonnaise. This is my favorite mayo.
  • Ketchup: Read labels and watch the unhealthy ingredients. Look for unsweetened ketchup.
  • Celery: For a little crunch and texture. Optional.
  • Garlic: Either a fresh garlic clove or garlic paste in a tube.
  • Lemon: You need lemon juice to bring the acid and freshness.
  • Hot sauce: Your favorite hot sauce, try Frank's original, Sriracha or Tabasco. Horseradish provides a nice kick too. If you like the heat, use a little of both.
  • Milk: To thin the louie dressing if needed.
  • Onion: Use either chives or scallions (traditional).
Baskets full of grape and cherry tomatoes and grape tomatoes.

Recipe Instructions

Step 1: Start by making the dressing. Add all of the ingredients to a small bowl and whisk until smooth. If you are making quantity (alway good to have leftover dressing), use a blender.

This dressing is so good that while I was shooting the photo I couldn't stop dipping cucumber slices in it and eating them, so it works as a good dip for raw veggies too.

Step 2: Start by hard boiling the eggs. Here are my directions for easy peel eggs. You can make them 2-3 days ahead of time and refrigerated. When eggs are done and ice cold, peel.

Step 3: While eggs are hard boiling, get the lettuce leaves, tomatoes, cucumbers, and asparagus (if using) ready. Slice the avocado right before serving.

Step 4: When all ingredients are ready, assemble the shrimp louie salad, add the shrimp, and serve dressing on the side.

Serving Suggestions

Shrimp louie salad is a meal unto itself. If you'd like, serve with a crusty roll, garlic toast, crackers, or crostini. The classic San Francisco thing would be a slice of real California sourdough bread. If course, there is always dessert!

Recipe FAQs

How do you cook the shrimp for the salad?

For a shrimp louie salad, most seafood counters sell pre-cooked shrimp, from tiny bay shrimp (perfect for a shrimp louie salad) to larger sizes to make it easy for you. To cook your own, buy whatever size shrimp you prefer and either broil, poach, or even grill the shrimp. Buy cleaned and shelled shrimp or clean and peel them yourself to save money.

More Terrific Fresh Salad Recipes

Salads are so wonderful, variable, and flavor-filled. There are so many ways to make them!

⭐️Did you Make This Recipe?

If you make this shrimp louie 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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Shrimp Louie Salad | AFoodCentricLife.com

California Louie Shrimp Salad

Sally Cameron
This classic west coast shrimp salad is easily assembled for a terrific lunch, brunch or picnic. Gather your ingredients the day before. Hard boil some eggs, wash the lettuce, and make your dressing. A crusty roll or garlic toast make a nice accompaniment. The dressing makes a great dip for raw veggies too. For a smooth, creamy dressing, skip the celery and sprinkle the chives over the salad.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 302 kcal

Ingredients
  

Louis Dressing

  • 1 cup Vegenaise or your favorite mayonnaise
  • 3-4 tablespoons ketchup
  • 2 tablespoons finely chopped celery
  • 1 large garlic clove finely chopped
  • 1 tablespoon fresh lemon juice
  • 1-2 teaspoons hot sauce, Sriracha or Tabasco horseradish works too
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons milk of choice to thin the dressing if desired

Salad

  • 3 hearts of romaine lettuce
  • 1 pound cooked small shrimp
  • 4 hard boiled eggs
  • 16   sweet grape tomatoes or 4 Roma tomatoes quartered
  • 1 large avocado quartered and sliced
  • 3-4 Persian cucumbers or 1 English cucumber sliced thin
  • 12 spears of asparagus optional, but nice
  • 1 lemon cut into wedges
  • 1 tablespoon finely chopped chives

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Instructions
 

  • Make the dressing a day ahead, cover and refrigerate. Hard boil eggs, cool, peel and refrigerate.
  • Wash romaine leaves and wrap loosely in paper towels placed in a zip bag to remain crisp. For asparagus spears, snap off the ends. Drop into boiling salted water and cook for 2 minutes depending on their thickness, or until crisp but tender when pierced with a sharp paring knife. Chill in a bowl of ice water immediately to stop the cooking process. Drain and refrigerate.
  • The day of serving, chop romaine leaves across for the salad base. Save a few leaf tops for a nice presentation if desired. Place romaine on a plate or in a shallow bowl. Top the greens with sliced avocado, tomatoes, egg quarters, and asparagus spears. Toss the shrimp with a little dressing. Place on top of the salad. Serve extra dressing on the side. If you want to thin the dressing for pouring, use a little milk.

Notes

This is perfect for busy days or special occasions, because you can make everything ahead and simply assemble to eat.

Nutrition

Calories: 302kcalCarbohydrates: 11gProtein: 33gFat: 14gSaturated Fat: 3gCholesterol: 472mgSodium: 953mgPotassium: 754mgFiber: 6gSugar: 4gVitamin A: 2559IUVitamin C: 24mgCalcium: 226mgIron: 5mg
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Tabouli Salad Recipe (Tabbouleh)

by 4 Comments

What is tabouli? It's a classic Mediterranean parsley salad with refreshing mint, sweet tomatoes, and green onions dressed with a simple olive oil lemon dressing. I make tabouli with quinoa instead of traditional bulgur wheat for a twist and to make it gluten-free. It's an easy healthy dish that can be made ahead and served chilled, perfect for summertime. Don't be stumped by the multiple spellings; tabouli, tabouleh, tabbouleh, or taboula. They are all the same sensational dish.

A bowl of tabouli with lots of green parsley, mint, tomatoes, quinoa, and pine nuts.

One of my favorite things to make in summer is this easy tabbouleh recipe: a refreshing Lebanese salad with lots of fresh parsley. Lots! Forget about a sprig of parsley as a tossed aside garnish. Here finely chopped parsley is the main ingredient.

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Why You'll Like This Recipe

  • Many pairing possibilities with chicken, meat, fish and seafood.
  • A fresh salad with a handful of ingredients.
  • Make it ahead without dressing and dress at serving time.

For another terrific parsley recipe try this mushroom and parsley pasta sauce. It's hearty and delicious, tasting meaty but no meat.

Recipe Ingredients

I've taken a little leeway with a traditional tabouli recipe to make it work for my family, using quinoa, adding cucumbers, and using red and green onion for color. Greek feta cheese is a nice add too, but omit it for a vegan tabouli salad.

Fresh ingredients for tabouli (tabbouleh) with parsley, tomatoes, and herbs.

Tabouli

  • Fresh herbs: Fresh parsley, either curly parsley or flat leaf parsley. I use flat leaf parsley because I grow it. Both work. You also need fresh mint leaves.
  • Grain: Instead of fine bulgur wheat I use quinoa for a twist and to make it gluten-free. Use either tri-color or white quinoa.
  • Cucumbers: Choose either Persian cucumbers or an English cucumber (aka hothouse cucumber). Be sure they are fresh, firm, and a nice deep green color.
  • Tomatoes: Roma tomatoes work best as they are meatier but use whatever is best at the market.
  • Onion: Red onion adds nice color but green onion is traditional. You can even use both.

Lemon Vinaigrette

  • Olive oil: Use a good extra virgin olive oil. Lemon olive oil works too.
  • Lemon juice: Fresh squeezed here is best. Lime juice or a combination works too.
  • Garlic: Fresh garlic cloves for the best flavor and pungency.

Please see the recipe card for measurements and quantities.

Chef's tip on parsley: What kind of parsley is best for authentic tabbouleh? With a milder flavor and fluffier texture, curly parsley is traditional for tabouli. Flat-leaf parsley has bigger flavor and a softer texture than curly parsley. You can use either.

Substitutions and Variations

  • For grain options, use fine wheat bulgur, couscous (wheat), or millet (gluten-free).
  • A little cubed or crumbled feta cheese or goat cheese is a nice addition.
  • Want a little more texture and protein? Add canned rinsed and drained garbanzo beans.
  • Add pine nuts for their buttery crunch, often used in Mediterranean cuisine.
  • Diced avocado is terrific too (my lunch today).

Chef's Tip on Herbs: Dry herbs chop much better than wet ones. Wash your herbs ahead of time then spin them dry in a salad spinner. Allow them to dry completely on a kitchen towel on the counter. Chop either by hand with a sharp knife or in a food processor. The trick to chopping the parsley in a food processor is 1) dry herbs 2) drop herbs in while the processor is running through center the feed tube.

Recipe Instructions

You can cook the quinoa and chop all of your veggies a day ahead of time and keep them separated in airtight containers without dressing. Combine and add dressing at the time of serving.

Rinsing tri-color quinoa in a sieve with a sprayer.
Step 1: Rinse quinoa well in a sieve with cold water. Do not skip this step.
Cooking quinoa in a pot on the stovetop.
Step 2: Cook the quinoa for 15 minutes. See package directions.
Quinoa cooling after cooking spread on a sheet tray.
Step 3: Spread quinoa on a flat baking sheet to cool quickly and stay fluffy.
Separating the parsley leaves from the stems on a cutting board.
Step 4: Separate parsley leaves from the stems.
Chopped green parsley in the bowl of a food processor.
Step 5: Drop the parsley leaves into the food processor feed tube while running to chop fine, or chop by hand.
How to dice tomatoes, on a cutting board.
Step 6: Seed and dice your tomatoes. For how to dice tomatoes, see below.
Chopping cucumbers on a cutting board.
Step 7: Seed and chop cucumbers.
Whisking golden colored vinaigrette in a glass measuring cup.
Step 8: Whisk or shake the vinaigrette together.
A close up of tabouli salad in a white bowl.
Step 9: Gently mix everything together in a large bowl. Toss with a little dressing and serve additional dressing on the side.

How to Dice Tomatoes Perfectly

If you want nice diced tomatoes, follow my photos. It's good practice and knife work. Why do this? It keeps the tabouli drier and fluffy versus getting soggy from extra tomato juice. Same for the cucumbers.

Four steps for how to dice tomatoes, on a walnut cutting board.
  1. First slice a little bit off the top.
  2. Slice them in half lengthwise, then in half again for quarters
  3. Holding the knife parallel to the cutting board, slice out the juicy seedy centers.
  4. Cut each quarter into long thin slices.
  5. Chop each piece into a nice dice.

Cut the cucumbers the same way. Quarter them, slice out the center seedy part, slice into long pieces, the chop into a nice small dice.

Serving Suggestions

Tabouli is nice at room temperature or chilled. Serve it alone or with grilled meat or chicken, fish or shellfish, like these grilled scallops (with or without the prosciutto). This grilled lemon chicken breast recipe is perfect with tabouli and compliments the lemon flavor.

Save leftover tabouli in an airtight container. It keeps 3-4 days in the refrigerator.

Recipe FAQs

What are some tips for making the best tabouli?

To make the best tabouli wash and dry your herbs well, them chop them fine. Use either a sharp chef's knife and chop by hand or drop dry herbs through the feed tube of a running food processor. Dice tomatoes small and onion fine, either red or green onions. Choose either fine bulgur for a traditional tabouli or use quinoa for a twist and make it gluten-free. Dress with a simple lemon and olive oil vinaigrette just before or at serving.

Is tabouli a complete meal or a side dish?

Tabouli is generally a side dish, but you can make it a complete meal. Add cooked garbanzo beans for a vegan tabouli or top with sliced or diced chicken, fish or shellfish such as grilled shrimp. Adding feta cheese and pine nuts also adds protein if that is your goal.

Can I substitute quinoa for bulgur in tabouli?

Yes, quinoa is a terrific substitution for bulgur in tabouli. If you don't eat wheat, quinoa is gluten-free, plus it's light a fluffy

More Terrific Salad Recipes

If you need more salad ideas, from leafy green salads to vegetable salads or this Mediterranean potato salad, check out the salad recipes category page for more inspiration.

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A close up of tabouli salad with tomatoes and green onion in a white bowl.

Tabouli Salad (tabbouleh)

Sally Cameron
Fluffy, crunchy, healthy and refreshing, serve tabouli chilled or room temperature. It's great for lunch or dinner in the heat of summer. Serve with chicken, meat, fish, or by itself as a vegetarian dish. Make this salad a day, even two days, ahead of serving. It will keep for 2-3 days undressed in the refrigerator. Dress before serving. See variation ideas at the end.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Assembly time 5 minutes
Total Time 33 minutes
Course lunch, Salad
Cuisine Mediterranean
Servings 6
Calories 215 kcal

Equipment

Ingredients
  

Quinoa Tabouleh Salad

  • ¾ cup quinoa white or tri-color blend
  • 2 Persian cucumbers diced small sub half a large English seedless
  • 2 roma tomatoes chopped small
  • 2 large bunches parsley curly or flat leaf
  • 1 small bunch mint leaves
  • ¼ red onion chopped fine
  • 3 green onions or scallions chopped fine

Lemon Vinaigrette

  • 6 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 large garlic clove very finely chopped or zested with a microplane
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground black pepper

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Instructions
 

Rinse and Cook Quinoa

  • Wash raw quinoa well under cold running water with a sprayer attachment through a sieve or soak and stir in a bowl of cold water, drain and wash again.
  • Cook quinoa. I use a 2 quart pan and 1 ½ cups water. Bring water to a boil, add quinoa. Reduce to a simmer and cover with lid. Turn heat to low. Cook until all water is absorbed, about 15 minutes. Turn off heat. Allow to stand for 10 minutes to steam finish. The grains should be light and fluffy with the germ ring unfurled. Spread quinoa on a rimmed baking sheet and allow to cool.

Make the Vinaigrette and Prep the Vegetables

  • While quinoa is cooking, make the vinaigrette, then prep the vegetables and herbs. To make the vinaigrette, whisk all ingredients together in a small bowl. This recipe makes extra, in case you need a bit more. For cucumbers, quarter them, slice out the seedy center, cut each quarter into long strips and cut across into fine dice. Do the same with the tomatoes.
    See photos in the post for help.

Mix and Dress the Salad

  • Add the cucumber, tomatoes, onion, and herbs to the cooled quinoa. When ready to serve add a few tablespoons of the dressing and toss gently. Add enough to flavor the salad but don't soak it in dressing. Serve chilled with extra dressing on the side.

Notes

To chop fresh herbs, wash and dry well. Dry herbs chop easily. Chopping wet or damp herbs just becomes a mess. Wash and dry on paper towels or in a salad spinner, then air dry until completely dry on a kitchen towel.
Variations:
  • Crumbled or cubed feta cheese (or goat cheese) is a nice addition.
  • Want more color? Use red and yellow tomatoes.
  • For a lighter color salad, use all white quinoa.
  • Want a little more texture and protein? Add canned rinsed and drained chickpeas (aka garbanzos).
  • Add pine nuts for a buttery crunch.

Nutrition

Calories: 215kcalCarbohydrates: 17gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 101mgPotassium: 233mgFiber: 2gSugar: 1gVitamin A: 291IUVitamin C: 8mgCalcium: 23mgIron: 1mg
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How to Cut Watermelon Tutorial (3 ways)

by 8 Comments

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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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

Fresh fig salad combines sweet, juicy figs with creamy goat cheese, crisp greens, and a honey balsamic vinaigrette for an easy summer salad full of flavor and texture. Ripe figs add natural sweetness and beautiful color, while tangy goat cheese and balsamic balance everything out. For even more flavor, brush the figs lightly with olive oil and give them a quick sear on a hot grill or grill pan to soften them slightly and 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 intensifies their natural sweetness and creates lightly caramelized edges, making them even more luscious and flavorful.

Fig Salad Recipe Snapshot

  • 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 goar cheese crostini appetizer.

Ingredients You'll Need

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.
  • Dried cranberries - An optional dried fruit for their tart sweetness.

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

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

How to Make a Fig Salad

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 varieties of 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.

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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
  • 2 teaspoons olive oil or more if needed
  • 5 ounces organic baby arugula or red lettuce, or mixed baby lettuces
  • ¼ cup chopped raw walnuts
  • 4 ounces plain goat cheese Blue or Gorgonzola cheese
  • 1-2 tablespoons dried cranberries 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
 

Grill figs (optional)

  • Trim the stems off the figs and cut them in half vertically. Heat a grill pan or grill over medium-high heat until hot. Spray with a little avocado oil spray or brush with a little bit oil.
    Place the figs cut side down on the hot grill pan or on hot grill grates. 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.
    Note - You can also serve the figs fresh, not grilled. THey are great either way.

Make balsamic vinaigrette

  • Whisk the ingredients together in a small bowl.

Assemble the salad

  • Place salad greens on plates, add the nuts and cheese, 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
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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!

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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
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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. For a creamy alternative, try my sesame ginger dressing.

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. 
  •  
  •  
  •  

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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Sweet Corn Succotash with Bacon

by 4 Comments

Sweet corn succotash with bacon is a colorful summer side dish made with fresh corn on the cob, sweet bell peppers, edamame or lima beans, and smoky bacon. It's ready in about 30 minutes, making it perfect for weeknight dinners, barbecues, and holiday cookouts. No fresh corn? Frozen corn works beautifully, and you can easily skip the bacon for a vegetarian or 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.

Corn succotash has deep American roots, starting with Native American dishes made with corn and beans. Traditional versions often include corn, sweet peppers, and lima beans. In my version, I swap the limas for edamame and add fresh herbs and smoky bacon for extra flavor.

Corn Succotash Recipe Snapshot

  • Summer side dish - Colorful, fresh, and ready in about 30 minutes.
  • Easy to pair - Serve with chicken, fish, burgers, pork, or grilled meats.
  • Bacon or no bacon - Make it smoky with bacon, or skip it for a vegetarian version.
  • Flexible beans - Use traditional lima beans or edamame; frozen works fine.

If you like beans, try my quick three bean salad with Dijon vinaigrette. For more ways to use summer corn, try this creamy corn chowder with vegan and dairy-free options.

Ingredients You'll Need

Ingredients for sweet summer corn succotash.
  • Corn - Use fresh sweet corn on the cob in summer, or frozen corn kernels year-round.
  • Beans - Use traditional lima beans or edamame. Frozen works well and is easy to keep on hand. For edamame, buy shelled beans for the easiest prep.
  • Bell pepper - Sweet red bell pepper adds color, crunch, and flavor.
  • Jalapeño pepper - Adds a little flavor, heat, and color. Use a hotter pepper if you like more spice, or skip it.
  • Shallot - Adds mild onion flavor. Red onion works too.
  • Cooking fat - Use olive oil, avocado oil, or bacon drippings.
  • Garlic - Fresh garlic cloves give the best flavor.
  • Thyme - Use fresh thyme leaves, or one-third the amount of dried thyme.
  • Bacon - Optional, but it adds savory, salty, smoky flavor that pairs beautifully with sweet corn.

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

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

  • Make it mild - If you are heat sensitive, skip the jalapeño or use mild green bell pepper or Anaheim chile pepper.
  • Change the herbs - Finish with fresh cilantro, Italian parsley, basil, or a little fresh oregano.
  • Soy-free option - Use lima beans, fava beans, or chopped cooked French green beans instead of edamame.
  • Make it heartier - Add cooked quinoa to turn it into a more substantial side dish or lunch.
  • Use grilled corn - For extra flavor, use grilled corn on the cob instead of boiled corn.

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

Chef's Tip: Choosing produce. Choose organic corn, edamame, and bell peppers when possible. Conventionally grown corn and soybeans are often bioengineered, and bell peppers are commonly listed among higher-pesticide produce. Frozen organic corn, edamame, or lima beans are handy to keep in the freezer when fresh options aren't available.

How to Make Corn Succotash

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.
Closeup of corn succotash with red and green peppers, edamame and bacon.
Step 7: Add corn, edamame, plus crisply cooked bacon back to the pan; stir to finish.

Serving Suggestions

Serve corn succotash warm, at room temperature, or chilled. When chilled, it eats more like a fresh corn salad. It pairs well with:

Storage: Store corn succotash in an airtight container in the refrigerator for up to 4 days.

Recipe FAQs

What is succotash?

Succotash is a traditional dish made with corn and shell beans, such as lima beans. The name comes from a Narragansett word meaning boiled or broken corn kernels.

Can you make succotash year-round?

Yes. Fresh corn is best in summer, but frozen corn kernels and frozen edamame or lima beans make succotash easy to enjoy year-round.

What do you eat with succotash?

Serve succotash with grilled or roasted chicken, seafood, steak, pork, burgers, or roast turkey. It works as a summer side dish and even fits on a Thanksgiving table.

More Easy Summer Side Dish Recipes

For more easy summer side dishes, try these recipes.

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📖 Recipe

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

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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!

⭐️Did You Make This Recipe?

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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Zucchini Tomato Casserole

by 4 Comments

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, colorful casserole pairs well with grilled chicken, steak, fish, or pork. Use gluten-free breadcrumbs if needed.

tomato zucchini casserole | AFoodCentricLife.com

This recipe is inspired by a French vegetable tian, a Provençal-style vegetable bake made with layers of summer vegetables cooked until tender. My version keeps it light and fresh, with shallots, garlic, thyme, Parmesan, and a crisp breadcrumb topping for extra flavor and texture without making it heavy.

Zucchini Tomato Casserole Snapshot

  • Uses summer produce - A delicious way to use fresh zucchini and ripe tomatoes from the garden or farmers market.
  • Easy baked side dish - Made with simple ingredients and minimal prep.
  • Light, not heavy - No cream sauce, just olive oil, garlic, thyme, and a crisp Parmesan breadcrumb topping.
  • Make-ahead friendly - Assemble the casserole ahead, then bake when ready.
  • Pairs with almost anything - Serve with grilled chicken, steak, pork, fish, or burgers.

Ingredients You'll Need

  • Tomatoes - Use Roma tomatoes because they are meaty and less watery, which helps keep the zucchini tomato casserole from becoming soggy.
  • Zucchini - Choose zucchini close in diameter to the tomatoes for even layering and a prettier finished casserole.
  • Shallots - Add mellow, slightly sweet flavor that is softer than regular onion.
  • Parmesan cheese - Parmigiano-Reggiano adds savory depth and helps create a golden, crisp topping.
  • Breadcrumbs - Use gluten-free or regular breadcrumbs. They add texture and help the Parmesan topping become crisp.
  • Fresh thyme - Adds an earthy, aromatic note that pairs beautifully with tomatoes and zucchini.
  • Garlic - Adds a punch of flavor. Chop it finely or grate it with a microplane.
  • Extra virgin olive oil - Adds flavor, coats the vegetables, and helps the topping brown.

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 the fresh thyme for oregano, or use dried Herbes de Provence for a more distinctly Provençal flavor.
  • Cheese - Parmesan is classic, while Pecorino Romano adds a sharper, saltier bite. For a dairy-free version, omit the cheese or use a dairy-free Parmesan-style topping.
  • Add-ins - Layer in a few thin slices of yellow squash or eggplant for additional color and 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 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish, vegetables
Cuisine American
Servings 4 to 6 servings
Calories 174 kcal

Equipment

  • casserole baking dish

Ingredients
  

  • 1 ¼ pounds Roma tomatoes about 6
  • 1 pound zucchini about 3 medium
  • ¾ cup sliced shallots 2 large shallots
  • ⅓ cup grated parmesan cheese
  • 3 tablespoons breadcrumbs GF or wheat, as needed
  • 1 tablespoons fresh chopped thyme leaves
  • 2 large garlic cloves finely chopped or microplaned
  • ½ teaspoon sea salt
  • ¼ 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 option: Omit the Parmesan and use a dairy-free Parmesan-style topping, or increase the breadcrumbs slightly and drizzle with a little extra olive oil.

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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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 you love ginger, my sesame ginger dressing is another delicious option. 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.

📖 Recipe

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
Tried this recipe?Let us know how it was with a comment and leave a star rating!