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Strawberry Goat Cheese Salad

by 5 Comments

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

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

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

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Why You'll Like This Salad

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

Recipe ingredients

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

Strawberry goat cheese salad

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

Strawberry vinaigrette

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

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

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

Love strawberries? Try this strawberry panna cotta dessert recipe.

Substitutions and Variations

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

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

Recipe Instructions

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

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

Serving Suggestions

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

Summer berry salad on the table.

Recipe FAQs

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

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

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

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

Can I use a different fruit besides strawberries?

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

Can I use a different fruit besides strawberries?

Choose options like blueberries, raspberries, or sliced peaches.

Can I add protein to make it a main dish?

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

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

More Super Salad Recipes

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

Did You Make This Recipe?

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

📖 Recipe

Summer berry salad | AFoodCentriclLife.com

Strawberry Goat Cheese Salad with Strawberry Vinaigrette

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

Ingredients
  

Strawberry Balsamic Vinaigrette (makes extra)

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

Leafy Green and Berry Salad

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

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Instructions
 

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

Notes

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

Nutrition

Calories: 454kcalCarbohydrates: 29gProtein: 9gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 16mgSodium: 371mgPotassium: 479mgFiber: 10gSugar: 16gVitamin A: 414IUVitamin C: 144mgCalcium: 136mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Chocolate Pots de Creme (Dairy-Free)

by 6 Comments

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

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

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

Chocolate Pots de Creme Recipe Snapshot

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

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

Ingredients You'll Need

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

Please see the recipe card for measurements and salt.

Substitutions and Variations

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

How to Make Chocolate Pots de Creme

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

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

Serving Suggestions

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

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

bittersweet chocolate pudding

More Chocolate Dessert Recipes

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

📖 Recipe

Bittersweet Chocolate Pudding | AFoodCentricLife.com

Chocolate Pots de Creme (Dairy-Free)

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

Equipment

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

Ingredients
  

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

Options

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

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Instructions
 

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

Notes

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

Nutrition

Calories: 290kcalCarbohydrates: 21gProtein: 5gFat: 24gSaturated Fat: 17gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 62mgSodium: 50mgPotassium: 134mgFiber: 4gSugar: 10gVitamin A: 91IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Fruit Kabobs With Melon

by 5 Comments

Fruit kabobs with melon are a colorful, refreshing summer snack or party platter made with watermelon, cantaloupe, honeydew, and fresh mint. Serve these easy melon skewers with yogurt dip for backyard barbecues, picnics, brunches, or hot summer days. Add berries, grapes, pineapple, or kiwi for even more color and variety.

Melon Kabobs | AFoodCentricLife.com

These melon fruit kabobs were inspired by party I catered, where they were a hit because they were colorful, bite-sized, and easy to eat. Scooping the melon into balls and threading them onto bamboo picks makes them party-friendly with no messy fingers or juice running down your chin. Serve them as a healthy dessert, appetizer, afternoon snack, or lunchbox treat. Add the optional Greek yogurt dip with lime, honey, and vanilla to make them feel a little more special.

Fruit Kabobs Recipe Snapshot

  • Easy summer snack or dessert - Fresh, juicy, and naturally sweet.
  • Perfect for entertaining - Great for barbecues, picnics, brunches, baby showers, and parties.
  • Easy to customize - Add berries, grapes, pineapple, or kiwi for even more variety.
  • Optional yogurt dip - A simple lime-honey yogurt dip makes them extra special.
  • Kid-friendly and make-ahead - Prep ahead for easy summer entertaining or lunchboxes.

Got extra watermelon? Make this watermelon, basil, and feta salad, for a great summer salad.

Ingredients You'll Need

Summer Melons|AFoodCentricLife.com

Choose 3 melon varieties for color and flavor, such as watermelon, honeydew, cantaloupe, Tuscan melon, Charentais, Canary, Casaba, Persian, or other muskmelons. Ask the produce manager what's best and sweetest that day.

  • Watermelon - Use a mini seedless watermelon if possible. It's easier to handle and works well for small melon balls.
  • Cantaloupe or Tuscan melon - Choose whichever looks and smells best. Tuscan melons are often sweet and deeply colored.
  • Honeydew - Adds pretty green color and mild sweetness. Look for one that feels heavy for its size.
  • Fresh mint leaves - Add fresh flavor and beautiful color between the melon pieces.

How to Make Fruit Kabobs

Use a small scoop, also called a disher, to make evenly sized melon balls. I used a #60 scoop, which makes melon balls about 1¼ inches in diameter. With scoop sizes, the higher the number, the smaller the scoop.

Thread the melon balls onto 4-inch bamboo picks, alternating colors and adding fresh mint leaves between pieces if desired. Keep the fruit kabobs chilled until ready to serve.

Melon Kabobs|AFoodCentricLife.com

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

Mint is good for more than decoration. Try this snap pea and mint salad, easy and chilled for summer.

Melon Kabobs|AFoodCentricLife.com

Serving Suggestions

Serve fruit kabobs chilled on a platter with the optional yogurt dip on the side. They're perfect for summer barbecues, picnics, brunches, baby showers, lunchboxes, or as a light dessert.

For more color and variety, add strawberries, grapes, pineapple, kiwi, blueberries, or orange segments between the melon pieces.

Storage

Fruit kabobs are best served the day they are made. Assemble them a few hours ahead, cover, and refrigerate until serving.

For longer prep, scoop the melon balls up to 1 day ahead and store them in an airtight container in the refrigerator. Thread onto skewers closer to serving so they stay fresh and pretty.

Recipe FAQs

What fruit works best for fruit kabobs?

Firm fruit works best, such as melon, strawberries, grapes, pineapple, kiwi, blueberries, and orange segments. Avoid very soft fruit that slips or breaks on the skewers.

Can I make fruit kabobs ahead of time?

Yes. Assemble fruit kabobs a few hours ahead, cover, and refrigerate. For best results, scoop or cut the fruit ahead and skewer closer to serving.

How do I keep fruit kabobs fresh?

Keep them covered and refrigerated until serving. If using cut apples, bananas, or pears, brush them lightly with lemon juice to prevent browning, or skip them for longer storage.

What can I serve with fruit kabobs?

Serve them with yogurt dip, whipped cream, honey-lime dip, or simply on their own. They're also great alongside brunch, grilled foods, or a summer appetizer spread.

More Fruit Dessert Recipes

If You Make Fruit Kabobs

Please dorp me a comment and let me know what you did. I love hearing from you and your comments help other readers too. Thanks for supporting my site.

📖 Recipe

Melon Kabobs | AFoodCentricLife.com

Fruit Kabobs with Melon

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

Equipment

  • 4" bamboo skewers

Ingredients
  

Melon Kabobs

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

Yogurt DIp (optional)

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

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Instructions
 

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

Notes

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

Nutrition

Serving: 2kabobsCalories: 45kcalCarbohydrates: 7gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 20mgPotassium: 173mgFiber: 1gSugar: 6gVitamin A: 1500IUVitamin C: 18mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Summer Watermelon Goat Cheese Appetizer

by 18 Comments

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

watermelon goat cheese appetizer plate

Choosing Watermelons

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

watermelon cups

Tips and Tools

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

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

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

What To Do With Leftover Watermelon: Make Juice!

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

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

Where This Idea Came From

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

Watermelon & Goat Cheese Appetizer

📖 Recipe

watermelon goat cheese appetizer | AFoodCentricLife.com

Watermelon and Goat Cheese Appetizer

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

Equipment

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

Ingredients
  

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

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Instructions
 

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

Nutrition

Calories: 85kcalCarbohydrates: 3gProtein: 6gFat: 6gSaturated Fat: 4gCholesterol: 13mgSodium: 106mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 314IUVitamin C: 7mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Avocado Quinoa Salad

by 7 Comments

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

Avocado Quinoa Salad.
Avocado Quinoa Salad.

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

[feast_advanced_jump_to]

Why You'll Like This

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

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

Recipe Ingredients

Quinoa Salad

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

Spinach Dressing

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

Recipe Instructions

Making the salad in a glass bowl on cutting board.

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

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

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

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

Serving Suggestions

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

📖 Recipe

quinoa spinach salad

Avocado Quinoa Salad with Lime Vinaigrette

Sally Cameron
Avocado quinoa salad is a fresh, satisfying salad made with fluffy quinoa, creamy avocado, cucumber, corn, baby spinach, red onion, herbs, and toasted pepitas, all tossed with a bright lime vinaigrette. Serve it for lunch, meal prep, picnics, or as a side dish with grilled chicken, fish, shrimp, or seared scallops.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 345 kcal

Ingredients
  

Avocado Quinoa Salad

  • 1 cup raw quinoa tri-color or white
  • 2 cups water
  • 1 - 1 ½ cups thawed frozen corn or kernels cut from 2 cooked ears
  • ¼ cup finely diced red onion or shallot
  • 1 large avocado
  • 2-3 Persian or mini cucumbers
  • 1 cup washed baby spinach leaves chopped
  • 2 tablespoons toasted pepitas optional

Lime vinaigrette

  • 4 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 large garlic clove finely zested
  • 2 tablespoons chopped cilantro or parsley leaves or part mint
  • ¼ teaspoon salt
  • 2 piches pepper

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Instructions
 

Make the Dressing

  • Start by making the dressing: Place vinaigrette ingredients into a blender and blend smooth.

Cook the Quinoa

  • Place the quinoa in a fine sieve or strainer and run under cold water for a few minutes to rinse off the saponin (bitter outer coating). Shake off excess water and place in a 2 quart saucepan with 2 cups of water. Bring to a boil, top with a tight fitting lid, and turn the heat as low as it will go. Cook for 15-18 minutes.
    When done, move the pan to a cool burner and allow to steam finish for 10 minutes. Fluff with a fork and spread out on a rimmed baking sheet to cool. You can also use parchment paper for cooling.

Prep the vegetables

  • Quarter cucumbers lengthwise, lay quarters flat and slice out the seedy centers. Chop cucumbers crosswise into small pieces.

Assemble salad

  • Just before serving, peel, seed, and chop the avocado small.
    Toss cooled quinoa in a bowl with corn, onion, chopped cilantro, and diced avocado, plus 2-3 tablespoons of dressing. Taste and add more dressing if preferred. You may not use it all.

Nutrition

Calories: 345kcalCarbohydrates: 42gProtein: 9gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 104mgPotassium: 663mgFiber: 8gSugar: 4gVitamin A: 839IUVitamin C: 15mgCalcium: 55mgIron: 3mg
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Baked Teriyaki Chicken Thighs

by 2 Comments

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

A platter of sliced teriyaki chicken thighs with vegetables.

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

Baked Teriyaki Chicken Thighs Recipe Snapshot

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

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

Ingredients You'll Need

Ingredients for teriyaki chicken thighs with homemade teriyaki sauce.

Chicken Thighs

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

Teriyaki Sauce

Two options:

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

Please see the recipe card for measurements and full recipe.

Substitutions and Variations

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

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

How to Make Baked Teriyaki Chicken Thighs

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

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

Serving Suggestions

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

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

Storage

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

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

More Terrific Chicken Recipes

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

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If you make these baked teriyaki chicken thighs, please add your comment. I love hearing from you and your comments help other readers too.

📖 Recipe

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

Teriyaki Sauce

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

Equipment

Ingredients
  

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

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Instructions
 

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

Thicken with the slurry

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

Notes

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

Nutrition

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

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

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

Homemade Pumpkin Seed Milk (Dairy-free)

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

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

Pumpkin Seed Milk Nutrition

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

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

About Pumpkin Seeds: Standard and Heirloom

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

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

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

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

Pumpkin Seed Milk Taste

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

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

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

Histamine Notes

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

Pumpkin Protein!

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

📖 Recipe

Homemade Pumpkin Seed Milk

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

Equipment

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

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

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

how to poach chicken breasts | AFoodCentricLife.com

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

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Why You'll Enjoy Poached Chicken Breasts

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

Ingredients You'll Need

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

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

Substitutions and Variations

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

How to Poach Chicken Breasts

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

how to poach chicken breasts | AFoodCentricLife.com

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

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

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

Temperature and Timing for Poached Chicken Breasts

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

Serving Suggestions

how to poach chicken breasts | AFoodCentricLife.com

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

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

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

Storage

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

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

Recipe FAQs

Can I poach frozen chicken breasts?

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

How can I tell when the chicken is done?

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

How do I keep the chicken from drying out?

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

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If you make poached chicken breasts, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers. Any questions, please ask!

📖 Recipe

how to poach chicken breasts | AFoodCentricLife.com

Easy Poached Chicken Breasts

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

Equipment

  • Medium size pan or pot

Ingredients
  

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

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Instructions
 

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

Nutrition

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

by 5 Comments

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

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

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

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Why You'll Like This Recipe

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

Recipe Ingredients

Fennel Salad

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

Orange Vinaigrette

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

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

Substitutions and Variations

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

Recipe Instructions

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

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

How to Cut Up Fennel

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

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

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

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

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

Serving Suggestions

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

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

Make Ahead Tips

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

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

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

Big platter of the colorful salad.

Recipe FAQs

What can I use instead of pomegranate seeds?

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

Can I add cheese to fennel orange salad?

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

What nuts or seeds can I add for extra crunch?

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

An individual plate of salad.

More Recipes With Fennel

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

Did You Make This Recipe?

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

📖 Recipe

Fennel Orange Salad with Orange Vinaigrette

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

Ingredients
  

Salad

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

Orange Vinaigrette

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

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Instructions
 

Prep the fennel bulb

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

Prep the orange

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

Make the vinaigrette

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

Assemble the salad

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

Notes

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

Nutrition

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

by 14 Comments

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

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

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

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Why You'll Love Vanilla Creme Brulee

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

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

Ingredients You'll Need

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

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

Substitutions and Variations

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

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

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

How to Make Creme Brûlée (blender method)

Make the custard

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

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

vanilla bean creme brulee | afoodcentriclife.com

Set Up a Water Bath

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

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

Bake the Creme Brulee

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

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

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

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

Tips and Tools For Making Creme Brulee

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

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

Serving and Storage

Time to Torch

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

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

Make Ahead

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

Recipe FAQs

What kind of cream is best for crème brûlée?

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

Do I have to use a water bath?

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

Do I need a torch to caramelize the sugar?

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

More Decadent Dessert Recipes

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

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

📖 Recipe

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

Easy Vanilla Creme Brulee

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

Equipment

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

Ingredients
  

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

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Instructions
 

Prepare baking pan

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

Make custards

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

Bake the custards

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

Cool custards

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

To serve

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

Notes

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

Nutrition

Calories: 296kcalCarbohydrates: 16gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 213mgSodium: 23mgPotassium: 74mgSugar: 16gVitamin A: 1069IUVitamin C: 0.4mgCalcium: 57mgIron: 0.4mg
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Easy Chicken and Avocado Salad

by 2 Comments

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

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

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

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Why You'll Like This Recipe

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

Recipe Ingredients

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

Substitutions and Variations

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

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

Recipe Instructions

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

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

Guacamole Chicken Salad

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

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

Serving Suggestions

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

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

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

Recipe FAQs

How do I keep the avocado from turning brown?

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

How finely should I chop the avocado?

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

Can I make it dairy-free?

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

More Recipes With Avocado

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

Did You Make This Recipe?

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

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

Easy Chicken and Avocado Salad

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

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

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

by 4 Comments

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

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

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

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Why You'll lIke This Recipe

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

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

Recipe Ingredients

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

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

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

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

Recipe Instructions

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

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

How to Section Citrus

How To Section a Grapefruit (or Citrus).

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

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

Serving Suggestions

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

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

Storing

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

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

Recipe FAQs

How do I keep fruit salad from getting watery?

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

How do I prevent fruit from browning?

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

How can I make fruit salad more interesting?

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

What is the best dressing for a fruit salad?

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

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

More Breakfast and Brunch Recipes

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

Did You Make This?

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

📖 Recipe

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

Healthy Fruit Salad Recipe

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

Ingredients
  

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

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Instructions
 

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

Nutrition

Calories: 92kcalCarbohydrates: 23gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 1mgPotassium: 329mgFiber: 4gSugar: 16gVitamin A: 707IUVitamin C: 63mgCalcium: 47mgIron: 0.2mg
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fresh fruit salad | afoodcentriclife.com

Seasonal Fresh Fruit Salad

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

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

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

by 2 Comments

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

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

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

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Food Processor or Hand Grater

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

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

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

Box Grater Instructions

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

Food Processor Instructions

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

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

How to Cook Cauliflower Rice

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

How to Dress it Up

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

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

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

Nutrition

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

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

Good Leftovers

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

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

More Cauliflower Recipes

📖 Recipe

Cheesy Cauliflower Rice

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

Equipment

  • Food processor or box grater

Ingredients
  

Basic Cauliflower Rice

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

Optional Additions

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

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Instructions
 

Cauliflower rice with box grater

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

Cauliflower rice with food processor

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

To cook cauliflower rice

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

Ways to dress up cauliflower rice

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

Notes

Nutrition calculated without options. 

Nutrition

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

by 2 Comments

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

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

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

Cashew milk is great in this chocolate banana smoothie.

Recipe Ingredients

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

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

Substitutions and Variations

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

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

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

Recipe Instructions

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

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

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

Nutrition: Cashews versus Almonds

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

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

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

Serving Suggestions

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

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

Recipe FAQs

Do I need to soak the cashews before blending?

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

How long should I soak cashews?

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

Can I use roasted cashews instead of raw?

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

More Plant Milk Recipes

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

Did You Make This Recipe?

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

📖 Recipe

homemade cashew milk pouring into a glass on a wooden counter.

Cashew Milk Recipe

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

Equipment

Ingredients
  

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

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Instructions
 

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

Notes

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

Nutrition

Serving: 8ounceCalories: 235kcalCarbohydrates: 13gProtein: 8gFat: 19gSaturated Fat: 3gSodium: 17mgPotassium: 281mgFiber: 1gSugar: 3gVitamin C: 1mgCalcium: 23mgIron: 3mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Easy Cinnamon Apple Compote Recipe

by Leave a Comment

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

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

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

Apple Compote Recipe Snapshot

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

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

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

Ingredients You'll Need

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

See recipe card for measurements.

Check out this chart from the Washington Apple Commission for more information on apple varieties, then use them to make apple turnovers in puff pastry.

Chef's tips on cinnamon: You'll see several types of cinnamon at the store, so what's the difference? Ceylon and Cassia (and blends with no type listed) come from the bark of the same tree but they taste a little different. Ceylon cinnamon, called true cinnamon, is softer in flavor, while the Cassia cinnamon is bold and more commonly found. It's also less expensive. Use what you prefer.

Substitutions and Variations

  • Add a pinch or two of ground clove. It's potent so a little goes a long way.
  • Use different apples or a variety of apples.
  • If you live near apple orchards, pick your own apples to make apple compote.
  • Try a spice blend like Chinese Five Spice with cinnamon, star anise, clove, fennel, and white pepper. It's one of my favorites. 

If you'd prefer a smoother texture, try my easy homemade applesauce.

Recipe Instructions

Start by peeling and chopping the apples. It's easiest to core apples using an apple corer tool, then cut the apple in half, lay the halves flat, then chop into ½-inch chunks. Don't cut them much smaller or you will end up with applesauce.

Set up a medium bowl of cold water and squeeze in half a lemon (called acidulated water).

Peeled and chopped apples in lemon water to prevent browning.
Step 1: As you are chopping apples, place apples in lemon water as you go to prevent browning.
Apples draining in a sieve over a glass bowl.
Step 2: When all apples are chopped and in the water, drain in a sieve.
Apple chunks cooking in a pan with spices.
Step 3: Over medium heat, add water, maple syrup, sugar, and spices to the pan and stir until smooth. Add the apples and toss to coat. 
Cooked apples and spices for apple compote in a pan.
Step 4: Cook apple mixture until softened and most of the liquid has cooked down but is a bit saucy. It might need a couple tablespoons of water. Add vanilla. Taste a piece for tenderness, about 15 minutes. 
Closeup of a jar of cooked apple compote with spices and a spoon.

Serving Suggestions

Versatile apple compote. Serve it chilled, warm, or room temperature. Here are ways to use it in both sweet and savory dishes:

  • Serve it over breakfast oats or overnight oats with chia seeds (photo below).
  • Top yogurt or vanilla ice cream for dessert.
  • Use it with yogurt, a little granola, and make a layered Greek yogurt breakfast parfait.
  • Try apple compote with a roast pork or pork tenderloin. Pork and fruit is a classic combination. If you serve it this way and enjoy liqueurs, add a splash of apple liqueur, cognac, or Grand Mariner while cooking.
  • Serve it with pancakes, golden gluten-free waffles, or French toast for a nice upgrade, or a Dutch Baby oven pancake.
  • Apple compote makes a nice hostess gift tie up with ribbon or twine and a cinnamon stick.
Overnight oats topped with apple cinnamon compote in a glass bowl.

Recipe FAQs

How long does apple compote keep?

Many recipes state up two weeks in the refrigerator. But note, sugar is a preservative and this recipe is lower sugar, unless you prefer it sweeter and add more. For food safety, 5-7 days is safer kept tightly capped and refrigerated.

Should fruit compote be served hot or cold?

Enjoy fruit compote hot out of the pan, warm, or cool completely and refrigerate. They all work. The flavors are more pronounced when it's warm.

What is the consistency of a compote?

It's meant to be chunky, not as smooth as applesauce and not pureed as is a couli or smooth fruit sauce.

❣️More Recipes to Enjoy

📖 Recipe

Closeup of a jar of cooked apple compote with spices and a spoon.

Easy Cinnamon Apple Compote Recipe

Sally Cameron
Apples, cinnamon, spices and vanilla makes this a tasty compote to top breakfast oats, yogurt, vanilla ice cream or along side pork roast.  Heat it up the microwave for a minute, it's great warm, like apple pie.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sauce
Cuisine American
Servings 6 to 8 (yield about 1 ¾ cups)
Calories 94 kcal

Equipment

Ingredients
  

  • 1 large lemon divided use
  • 1 ½ pounds apples 3-4, I use honeycrisp
  • 2 tablespoons maple syrup or sugar-free maple syrup see sweetening notes below.
  • 1 tablespoon light brown sugar or monk fruit see sweetening notes below.
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon grated or ground nutmeg
  • ½ teaspoon allspice
  • 2 pinches ground clove optional
  • 3-4 tablespoons water as needed
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla paste

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Instructions
 

  • Fill a medium bowl half full with cold water and squeeze in half a lemon. Peel, core, and chop apples into ½-inch chunks. As you go, add the pieces to the lemon water to stop browning. When done, drain the apples through a sieve.
  • To a medium pan over medium heat, add 1 tablespoon of water, maple syrup, sugar, and spices. Stir until smooth. Add the drained apples tossing in the spice mixture. Cook stirring occasionally until liquid is mostly reduced, compote is thickened, and apples are softened to your preference, about 15 minutes.
    If needed, add another tablespoon of water or lemon juice as apples are cooking. Taste and see. A little lemon juice lifts the flavor. Watch your heat level and turn down if needed. Stir in the vanilla at then end. Serve warm or cool completely.
    Refrigerate in an airtight container for up to a week.

Notes

Sweetening Options:
How much and what you use to sweeten apple compote is up to you. Many recipes have a lot of brown sugar, but the sugar adds up, so here are options.
To reduce sugar, use sugar-free keto maple syrup make with monk fruit (it is terrific), the sugar-free honey made with monk-fruit, or the granular brown monk fruit. Both really reduce the grams of sugar so mostly what you are left with is the natural sugar in the apples. 
You can also mix the options.  I have not calculated all of the ways you can make it to reduce sugar. When making this recipe I use the sugar-free maple syrup and 1 tablespoon of light brown sugar or the brown monk fruit. 
 

Nutrition

Calories: 94kcalCarbohydrates: 24gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 3mgPotassium: 168mgFiber: 3gSugar: 18gVitamin A: 67IUVitamin C: 15mgCalcium: 25mgIron: 0.3mg
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Homemade Taco Seasoning Mix and Ways to Use It

by 2 Comments

If you love tacos and make them at home with packaged taco spice mix it's time to make your own homemade taco seasoning mix. No artificial flavors, fillers or additives, just bold flavor that adjusts to your taste preference. We enjoy tacos for lunch regularly and I realized I've never posted my recipe so here it is. Just made a fresh jar for my spice drawer.

Homemade Taco Seasoning Mix | AFoodcentriclife.com

Homemade Taco Seasoning Mix

This recipe makes 1 ½ ounces of taco seasoning mix and is easily doubled. Mix up a batch in a repurposed jar. Label and date your taco seasoning mix. Stored in a cool dark pantry or drawer it should be good for at least 6 months. For taco meat, use 1 ½ tablespoons per pound of ground meat. Although this is called Taco Seasoning Mix it's good for more than just tacos. It's a multipurpose blend for:

  • Your favorite chili recipe
  • Gilled chicken
  • Grilled shrimp skewers
  • Scrambled or poached eggs
  • A a dry rub for flank steak
  • A topping for deviled eggs
  • To turn standard chicken salad into taco chicken salad, mixed with mayo
  • As a dip mixed with mayo for steamed artichokes or veggies

The Spices You Need

You'll need dried oregano, dried ancho chile, ground cumin and coriander, chipotle chile powder, granulated garlic, smoked or regular paprika, and ground black pepper. I intentionally omitted the salt so you can make it salt-free or add it to the recipe you are cooking. You can make it as mild or spicy as you prefer.

A Few Notes on Spices

You can purchase all of the spices online if needed. I often buy from this company who also has stores, but shop wherever works best for you. This brand is all organic and available at better markets (like Whole Foods). 

Ancho chile is the sweetest of dried chiles. The fresh form is a Poblano chile. They are mild, only 1 out of 10 on the Scoville Scale. It's the rich red color and savory flavor in many Mexican and Southwestern dishes.

Chipotle chile powder is made from fully ripe (red) jalapeno peppers that are smoked and dried. It packs quite a punch. Cayenne pepper is a substitute.I t doesn't have the smoky flavor of chipotle but it brings the heat.

Granulated garlic is something I can't live without. It's more granular than garlic powder. If all you have is garlic powder, substitute that and use a bit less.

Far from being used only as a garnish for Deviled Eggs, paprika has a wonderful flavor. The Smoked paprika is easy to find so try it if you enjoy smoky flavors. It's another great add to your spice arsenal.

10 minute taco filling | AFoodCentricLife.com

📖 Recipe

Homemade taco seasoning in a jar.

Homemade Taco Seasoning Mix

Sally Cameron
Skip the packets with fillers or additives and high salt levels and blend your own. This spice blend works great with beef or turkey taco filling and many recipes beyond tacos. Use it for chicken, in chili or with eggs. Use 1 ½ tablespoons (4 ½ teaspoons) per pound of ground meat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course condiment
Cuisine Mexican
Servings 15
Calories 4 kcal

Ingredients
  

  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons ancho chile
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika substitute regular paprika
  • ½ teaspoon granulated garlic substitute garlic powder
  • ¼ teaspoon dried chipotle pepper substitute cayenne
  • ¼ teaspoon ground black pepper

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Instructions
 

  • Add all herbs and spices to a clean dry jar and shake to blend. Label, date and store in a cool dark drawer or pantry for best longevity. Properly stored it lasts 6-12 months.

Notes

If you, like me, are histamine intolerant (HIT) or have allergy issues, be mindful of using this blend.

Nutrition

Serving: 1teaspoonCalories: 4kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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Simple Stovetop Salmon

by 183 Comments

If cooking fish makes you nervous, you're not alone-but this simple stovetop salmon will change that. This foolproof pan-searing method gives you restaurant-quality salmon in minutes, with a golden crust and tender, juicy center. It's more of a technique than a recipe-and once you've mastered it, you'll never hesitate to cook salmon again. It's quick, reliable, and works beautifully with other fish too. Dinner rotation, meet your newest weeknight staple.

Seared salmon with bright green basil pesto on top, and slices of lemon.

With the right tools and a few simple tips, you can pan-sear salmon like a pro-no stress, no sticking. Salmon is naturally rich in protein, heart-healthy omega-3s, and vitamin D, making it a smart, nutritious choice for weeknight meals. A good non-stick skillet and a small amount of oil are all you need to cook it beautifully and serve it with confidence.

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Why You'll Love This Recipe

  • Foolproof technique - Pan-searing as a method is so easy for perfectly cooked salmon every time.
  • Quick & easy - Ready in under 15 minutes with just a few simple ingredients.
  • Healthy & satisfying - High in protein, omega-3s, and vitamin D for a nourishing dinner.
  • Minimal cleanup - Just one nonstick pan and a spatula-no oven, no fuss.

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

Recipe Ingredients

A tray of perfectly cut bright orange salmon filets ready to cook.
  • Salmon - I prefer king salmon filets. Fresh wild is best but availability is limited so look for a good quality farmed. You can find wild king salmon frozen if you like frozen salmon.

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

Chef's tip on buying salmon: Wild king salmon is the best of the best, but it's getting harder and more expensive to find. For more information on purchasing seafood, check out the Seafood Watch website. Check out their Sustainable Salmon Guide.

Recipe Instructions

Prep Salmon

If your fillets still have the skin on, you can remove the skin yourself or ask your fishmonger to do it for you. For large pieces, cut them into individual portions before cooking-it makes handling and even cooking much easier.

Don't forget to check for pin bones. Run your fingers over the surface of the fillet and use kitchen tweezers or needle-nose pliers to pull them out. (Pro tip: I actually use fly fishing pliers-they work beautifully!)

If you're sensitive to stronger fish flavor, trim away the dark bloodline along the center. That section can taste a bit strong and is often why some people think they don't like salmon.

Removing pin bones from salmon filets.

How to Pan Sear Salmon

Start by seasoning the top side of the salmon (the presentation side) with salt, pepper, or your favorite spice rub.

Heat about 1 teaspoon of oil in a nonstick skillet over medium heat until the oil shimmers-hot, but not smoking. Carefully place the salmon seasoned side down in the pan and let it sear undisturbed. That crust won't form if you keep moving it around-let it do its thing.

You can sear it until golden or go darker for a blackened effect. The longer it sears, the quicker it will finish after flipping.

Chef's Note: If you're using a spice rub, lower the heat slightly so the spices don't burn. Watch closely-it can go from perfect to scorched fast.

Once the crust forms, gently flip the salmon. Turn the heat to low and cover the pan with a lid. Let it finish cooking until it reaches an internal temperature of 135-145°F, depending on how well-done you like it. Thinner fillets will cook in just a few minutes.

How to Keep Salmon Fresh

With the rising cost of groceries, keeping food fresher for longer isn't just a perk-it's essential. That's why the refrigeration system you choose matters. Across three homes, I've consistently chosen Sub-Zero, and I've been happy with them every time (and their terrific customer service).

Sub-Zero's dual refrigeration technology is what sets them apart. Their refrigerators and freezers operate on separate systems, creating the ideal conditions for both. Frozen foods stay preserved in cold, dry air, while refrigerated ingredients benefit from cool, humid air-exactly what they need to stay fresh. Food is an investment, and so is your refrigeration.

Beyond performance, the built-in design is sleek and timeless. For more information, visit the Sub-Zero website or check out their Facebook page.

Bright orange salmon on a dinner plate.

How to Serve Salmon

These quick-seared salmon fillets are a blank canvas for flavor. Serve them simply with a squeeze of lemon, or dress them up with bold toppings like:

So many delicious ways to make this your own-just switch up the topping and it's a whole new meal. Add rice and a salad, and you are set for one terrific meal!

Recipe FAQs

What's the best type of salmon for pan searing?


Look for skinless fillets of Atlantic, King (Chinook), or Sockeye salmon. Thicker cuts are easier to cook evenly. If using wild salmon, keep a close eye-it tends to cook faster due to lower fat content

Do I need to remove the skin cooking?

I prefer to, but you don't have to. You can sear the salmon presentation side down first, then flip it and finish cooking skin-side down. Once it's done, the skin will peel off easily. That said, removing the skin before cooking lets you season the fish more evenly and trim away the darker bloodline if you prefer a milder flavor.

Can I use this technique with other fish?

Definitely. This pan-searing method works well with other firm fish fillets like halibut, steelhead, or Arctic char. Adjust cook time based on thickness. And with lighter fish, I pour in a little white wine or lemon water then put the lid on so it steam finishes the fish moist.

What if my salmon sticks to the pan?

Use a quality nonstick skillet and don't rush the sear. Let the crust form naturally before flipping. If it's sticking, it's not ready to turn yet. A bit of neutral oil helps, too. Watch the heat if you need to turn it down so it doesn't burn.

How do I know when salmon is done?

Use a digital thermometer to check the thickest part-135-140°F is ideal for a moist, just-done center. 145°F is fully done. The flesh should flake easily with a fork but still look slightly translucent in the center.

More Salmon Recipes

Try these other delicious salmon recipes and check out the seafood recipe index page for more recipe ideas.

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Simple Stovetop Salmon

Sally Cameron
Searing salmon fillets takes just minutes, making this an easy and healthy weeknight dinner. By varying spices and sauces it's also infinitely versatile.  Fresh, wild king salmon is the best choice when it is available. Have the fish counter skin it for you to save time or do it yourself with a sharp filet knife. Good options for a sauce or topping are basil pesto or a fresh fruit salsa.
5 from 1 vote
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Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Course Dinner, fish, Main Course
Cuisine American
Servings 4
Calories 252 kcal

Equipment

  • Non-stick pan

Ingredients
  

  • 1 ½ pounds salmon fillet, skinned cut into 4 even portions
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon olive oil, avocado oil, or a clean neutral oil not vegetable oil, see below

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Instructions
 

  • Season top side of skinned salmon with sea salt, ground black pepper and granulated garlic.
  • In a medium size non-stick pan heat oil over medium heat and add the salmon seasoned side down into the pan. Allow salmon to sear until a browned crust is formed. You can go for a light golden crust or almost to blackened.
  • Turn the salmon over, cover with a lid and turn heat down to low. Salmon fillets will finish cooking in a couple of minutes. Timing will depend on the thickness of your fillets and how long you seared them.  Cook to 135° - 145°. Serve alone or with a sauce of your choice.

Notes

If the salmon has skin, learn how to skin salmon be reading this post. Optionally, trim any dark purple area on the skinned side. This is the blood line of the salmon and can have a strong taste. 
Here is a terrific, clean cooking oil I use instead of vegetable oil (which is not healthy). it's called Zero Acre Farms. Unfortunately you have to order online, but it's worth it (no affiliation). 

Nutrition

Calories: 252kcalCarbohydrates: 1gProtein: 34gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 366mgPotassium: 841mgFiber: 1gSugar: 1gVitamin A: 69IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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Super Moist Lemon Olive Oil Cake Recipe

by 23 Comments

With the zesty lemon flavor, soft crunchy texture from cornmeal and ground almonds, plus moist richness from olive oil, here's one of my go-to desserts: lemon olive oil cake. It's gluten-free (or use all purpose flour), and can be made dairy-free. Everyone loves it and it's easy to bake. Absolutely delicious!

A slice of lemon olive oil cake drizzled with lemon glaze, the cake behind.

You might know this olive oil cake as polenta cake, cornmeal cake, or even as a lemon cake recipe. This recipe covers all of those descriptions so it's hard to pick just one. It's totally delicious and one of my favorite cakes for more than 10 years.

And for one more easy dessert baked in a springform pan, try this sweet cherry cake or in fall, this Nantucket cranberry pie (more like a cake).

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Why You'll like This Recipe

  • It's a crowd pleaser if you have lemon lovers.
  • You can make it ahead.
  • It's versatile for serving at different times.
  • Dress it up or not.
  • Easy, because the food processor does all the work.

For another terrific lemon dessert, try this lemon posset. Make it in minutes!

Recipe Ingredients

Ingredients for lemon olive oil cake in bowls on counter.
  • Polenta: Many bags are labelled both polenta and grits. It's basically the same thing; ground cornmeal. It is not cornmeal flour, which is fine. This is the brand I've always used. Buy regular polenta, not instant polenta, which is finer and pre-cooked for faster cooking.
  • Flour: Use a good general purpose GF blend for a gluten-free lemon olive oil cake. Here is the flour I bake with. If you do not need GF, I recommend this all-purpose flour.
  • Baking powder: Buy aluminum-free baking powder and check the expiration date before using. It's a leavener, helping the cake batter to rise.
  • Salt: I use the fine pink sea salt but table salt is fine.
  • Almonds: Raw whole almonds. By weight, you need almost a half pound. By measure, 1 ¼ cups. Weighing is better.
  • Sweetener: Use cane sugar, granulated sugar, or part monk fruit blend to reduce sugar. I use half cane sugar and half monk fruit and you'd never know the difference.
  • Lemon: This recipe uses the whole fruit, so use fresh lemons. If you have Meyer lemons, all the better, but regular lemons work too.
  • Olive oil: For the type of olive oil, I use extra-virgin olive oil. Use a mild fruity one. It is the best choice for flavor and healthy fat. Don't substitute vegetable oil.
  • Milk: Lemon olive oil cake works with both dairy milk and almond milk. If you're using homemade, unstrained almond milk, strain it for this recipe.
  • Eggs: Large eggs, clean, and un-cracked.
  • Extract: Almond extract amplifies the almond flavor in this marvelous lemony cake recipe.

Please see the recipe card for measurements.

Chef's Tip: What is the most accurate way to measure in baking? Using a digital kitchen scale. It's an inexpensive and invaluable kitchen tool for more than baking. Because baking is chemistry, a digital scale is the only way to get accuracy and insure that the recipe you're making comes out right.

Substitutions and Variations

The only possibility I've never tested is using almond flour instead of whole raw almonds. Since you're using a food processor that grinds the almonds into the batter, there's really no reason, unless you want to try it. Swap 7.5 ounces of almond flour (2 cups + 3 tablespoons) for raw whole almonds. It's best to weigh it with a digital kitchen scale.

For a vegan lemon cake, try making it with an egg substitute such as flax eggs, aquafaba, or chia see eggs. See this guide for help.

For another terrific sauce to serve with lemon olive oil cake, try this homemade strawberry coulis recipe.

Recipe Instructions

Using a food processor makes this cake easy as it does all of the work for you. You need a 9" springform pan and parchment paper to bake this olive oil cake. Here are step-by-step photos so you know what the process looks like.

Set-up: Pre-heat the oven to 325°F. Spray the springform pan with non-stick (here is the brand I use) and add a round of parchment paper to the bottom.

Dry ingredients for the cake in a glass bowl.
Step 1A
Whisking the dry ingredients together for the cake.
Step 1B

Step 1: In a medium bowl, whisk together the dry ingredients: cornmeal, flour, baking powder and salt.

Whole almonds and sugar in the bowl of a food processor.
Step 2A
A sandy textured mix of ground almonds and sugar after processing.
Step 2B

Step 2: Add the almonds and sugar to the workbowl. Pulse to process to grind together, about 30 seconds. It will have a coarse, sandy texture.

Grinding whole almonds, sugar, and lemon in a food processor bowl.
Step 3A
Making the cake batter, ground almonds and lemon in a food processor workbowl.
Step 3B

Step 3: Add the lemon juice and the whole lemon half and process 45 seconds. Scrape down the workbowl with a rubber spatula.

Adding the wet ingredients, eggs and olive oil.
Step 4A
Next steps in making the almond cake batter in a food processor, smooth batter.
Step 4B

Step 4: Add the wet ingredients: olive oil, eggs, milk and almond extract and process for 1 ½ minutes until the batter is smooth.

Pouring olive oil almond cake batter from the workbowl into the springform pan for baking.
Step 5

Step 5: Pour cake batter into the prepared pan pan and bake for 50-60 minutes until the top is light golden brown and the top springs back when gently touched with your fingertips. Let the cake cool for 10 minutes in the pan, then release the spring and cool on a wire rack.

Lemon olive oil cake, baked and out of the oven, a lovely golden brown.

Timing will depend on your ovens and whether conventional or convection. Convection bakes faster, so keep an eye on it near the end. If you have a choice of modes, use conventional for this recipe.

Serving Suggestions

The olive oil cake on the counter, a piece cut out dusted with powdered sugar.

Lemon olive oil cake works as a simple dessert dusted with powdered sugar (also called confectioners' sugar) or powdered monk fruit blend. It makes a nice snack cake in the afternoon with a cup of tea and with brunch because it's not overly sweet.

Lemon olive oil cake can be made two days ahead, wrapped with plastic wrap, and refrigerated. I think it would freeze well, but it never lasts that long. This cake lasts 3-4 days after baking, well wrapped in plastic wrap and refrigerated.

How to Dress it Up

Three options to dress up olive oil cake for a special occasion, add fresh juicy berries and:

  • An easy lemon glaze or lemon icing (recipe below).
  • Softly whipped cream sweetened with sugar and vanilla or almond extract. What I use is a squirt of this syrup as it blends in easily.
  • Another sauce idea is this berry sauce, smooth or chunky.
Top down view of a baked olive oil cake sifted with powdered sugar on parchment paper.

Simple Lemon Glaze or Lemon Icing

If you want to make the lemon glaze (icing) like in the main photo, mix 1 cup of sifted powdered sugar with fresh squeezed lemon juice until it's the consistency you want. It takes 2-4 tablespoons of lemon juice. Sifting the powdered sugar through a fine-mesh sieve or strainer first gets rid of lumps in the powdered sugar.

To reduce the tartness, whisk in 1-2 tablespoons of melted unsalted butter (dairy or plant). Taste it first and decide. If you are making the icing ahead of time and refrigerating, it gets stiff with the cold temperature. Let it warm up a bit on the counter before serving and re-whisk.

If you'd like, add a little almond extract or vanilla extract.

For another terrific gluten-free cake that's always a hit, try my gluten-free angel food cake!

Recipe FAQs

What does the olive oil cake taste like?

Olive oil cake tastes rich and moist, you'd never think it tastes like olive oil with its wonderful flavor.

What kind of olive oil for an olive oil cake?

I always choose extra virgin olive oil for it's marvelous flavor and high quality, but don't use a fancy, expensive, finishing EVOO. A quality extra virgin olive oil is fine.

Are oil cakes more moist?

Yes, oil cakes (like this lemon olive oil cake) are more moist because butter has a percentage of water in it (about 18%) and oil is 100% fat, so an oil cake is more moist because of the higher fat content.

What do you put on top of olive oil cake?

Powdered sugar sprinkled through a small strainer, a dollop whipped cream sweetened with sugar and either vanilla or almond extract, and fresh berries are nice. Another option, a powdered sugar or powdered monk fruit glaze is terrific, tastes the same, and no sugar. See how to make it above!

More Lemon Recipes

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A golden slice of lemon olive oil cake, made wit whole almonds, served with berries and glaze.

Lemon Olive OIl Cake (gluten free)

Sally Cameron
This tender lemon olive oil cake is made with olive oil, almonds, polenta (ground cornmeal) and a whole lemon, recipe. It's wonderful for dessert with berries, nice with tea, even, and works as a snack cake. Serve with simple powdered sugar or lemon icing (recipe below).
4.20 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, Mediterranean
Servings 10
Calories 346 kcal

Equipment

Ingredients
  

  • ½ cup  gluten-free cornmeal/grits 3 ounces
  • ½ cup all purpose gluten-free flour blend I use King Arthur's, 2.4 ounces
  • 2 teaspoons aluminum-free baking powder
  • ¼ teaspoon table salt
  • 7 ½ ounces whole raw almonds 1 ¼ cups
  • 1 cup unrefined natural raw sugar OR half or all granular monk fruit/allulose blend
  • 1 large lemon
  • ¾ cup extra virgin olive oil
  • ½ cup unsweetened almond milk or dairy milk
  • 2 large eggs
  • 1 teaspoon almond extract

Optional Garnishes

  • powdered sugar to finish before serving
  • fresh berries
  • whipped cream
  • lemon glaze (icing) recipe below

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Instructions
 

  • Pre-heat oven to 325 degrees. Spray a 9" springform pan with non-stick spray and line with a parchment round cut to fit the bottom. In a medium bowl, whisk cornmeal, flour, baking powder and salt together.
  • In the bowl of a food processor fitted with a steel knife, pulse the almonds and sugar for about 30 seconds. They should have a coarse, sandy texture.
  • Cut lemon in half. Juice one half to get 1 ½ tablespoons; discard rind and add juice to the food processor. Pick the seeds from the other lemon half, cut lemon half into four pieces and add to the food processor. Process for 45 seconds. Scrape down the bowl with a flexible spatula.  
    Add oil, almond milk, eggs and almond extract. Process for 1 ½ minutes. Add the cornmeal/flour mixture and give it a few long pulses to combine.
  • Pour the batter into the prepared pan. Bake 50-60 minutes, or until golden and firm to the touch but still springs back a bit. A cake tester or toothpick comes out with just moist crumbs attached. Timing depends on your ovens.
  • Cool for 10 minutes in the pan, then run a thin bladed knife around the inside edge of the pan. Release the spring, remove the bottom pan and parchment and cool on a wire rack. Let cool completely. Serve as desired with berries, whipped cream, whipped coconut milk or plain. The cake will hold for two days wrapped well and refrigerated.

Notes

Easy Lemon Glaze or Lemon Icing (optional)

Mix 1 cup of sifted powdered sugar (removes lumps) with fresh squeezed lemon juice until its the consistency you want. It takes 2-4 tablespoons of fresh lemon juice. 
To reduce the tartness, whisk in 1-2 tablespoons of melted unsalted butter (dairy or plant). Taste it first and decide. If you'd like, add a little almond extract or vanilla extract.
Adapted from Deborah Krasner’s The Flavors of Olive Oil: A Tasting Guide and Cookbook.
 

Nutrition

Calories: 346kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 3gCholesterol: 31mgSodium: 128mgPotassium: 171mgFiber: 4gSugar: 18gVitamin A: 45IUVitamin C: 5mgCalcium: 119mgIron: 1mg
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Easy Chocolate Mousse Recipe (without eggs)

by 18 Comments

This easy chocolate mousse recipe is one I've used for catered parties large and small-it's quick, elegant, and always a hit. Made without eggs and ready in just minutes, it's perfect for entertaining or a simple make-ahead dessert. Serve it in stemmed glasses, ramekins, or chocolate shells, and top with fresh berries for a beautiful presentation. Keep this one in your party file-it's a go-to chocolate dessert you'll make again and again.

Chocolate mousse in stemmed glass.

With chilled heavy cream, high quality Dutch process cocoa powder, powdered sugar and vanilla, you can whip up a beautiful, creamy, easy chocolate mousse in about 5 minutes. If you plan to serve it right away it will be a soft mousse.  If you refrigerate the mousse it will firm up a bit. It can even be made a day ahead to save time.

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Why You'll Like This Recipe

  • Quick & Easy - No eggs, no fuss-just a few ingredients and five minutes to prep.
  • Rich & Decadent - Silky smooth and deeply chocolatey, with a texture that feels fancy.
  • Versatile for Any Occasion - Serve in glasses, chocolate shells, or mini cups with berries for a show-stopping finish.

Recipe Ingredients

Simple ingredients!

  • Heavy cream: Heavy cream and heavy whipping cream are the same at the market. Look for a high fat content heavy cream for a rich, decadent easy chocolate mousse.
  • Cocoa powder: Dutch process cocoa powder blends in the easiest.
  • Sweetener: Powdered sugar (see substitutions).
  • Vanilla: Use only real, pure vanilla extract. Vanilla paste works too. No artificial or fake stuff here.

Substitutions and Variations

Chocolate mousse close up

Recipe Instructions

  • Sift the powdered sugar to remove any lumps.
  • Whip heavy cream until soft peaks begin to form. Stop the mixer and add the cocoa-sugar mixture using parchment as a funnel. Start low and whip the the mousse together until it's well incorporated and the mousse. You can also use a standing mixer fitted with the whip attachment.
  • Place mousse in 18" disposable bags fitted with a wide star tip or round tip and pipe into glasses or ramekins to serve. Alternatively use a plastic zip bag fitted with. Twist top and close with a rubber band. Refrigerate until serving time. When ready to serve, snip off point of piping bag and pipe into vessel of choice.
  • Garnish with plain or sweetened whipped cream and berries.
  • Alternatively spoon the mousse into glasses, cups or ramekins to serve. 

Serving Suggestions

To serve, spoon or pipe the mousse into martini glasses, brandy snifters or stemmed wine glasses. For an over-the-top presentation, pipe the mousse into purchased chocolate shells.

From bite-sized to small bowl sized, they make an elegant presentation. Garnish with berries, whipped cream and fresh mint for more flavor and color; a treat for the eye as well as the palate.

You can purchase varying sizes of chocolate shells at many better grocery stores, online chocolate dessert shell sources and sometimes at stores like Cost Plus World Market. Availability comes and goes depending on the season.

Chocolate mousse platter

More Chocolate Recipes

For a really incredible, no fail chocolate pudding recipe, see the Chocolate Pots de Creme recipe with dark chocolate, coconut milk, eggs and stevia. It's heavenly and people always love it. For another twist on mousse, try my white chocolate peppermint mousse recipe.

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chocolate mousse | AFoodCentricLife.com

Easy Chocolate Mousse

Sally Cameron
Chocolatey and rich, this decadent dessert whips up in minutes. To eliminate the sugar, powdered monk fruit blend works great. Make it a day ahead too if needed to save time. This recipe doubles easily.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 4
Calories 384 kcal

Equipment

  • Hand mixer or stand mixer for whipping cream

Ingredients
  

Chocolate Mousse

  • 1 ½ cups cold heavy whipping cream
  • ½ cup powdered sugar OR powdered monk fruit
  • ⅓ cup unsweetened cocoa powder Black, Dutch, or natural
  • 2 teaspoons pure vanilla extract

Optional Garnishes

  • 4 ounces whipping cream whipped, for garnish
  • raspberries or strawberries
  • chocolate sprinkles
  • mint leaves
  • 2 ounces bar chocolate for chocolate shavings

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Instructions
 

  • Sift the cocoa powder and powdered sugar together to eliminate any lumps over wax paper or parchment paper.
  • Pour heavy cream into a medium bowl and whip on medium low speed with a hand electric mixer until soft peaks begin to form. Stop the mixer and add the cocoa-sugar mixture using parchment as a funnel. Start low and whip the the mousse together until it's well incorporated and the mousse.
    You can also use a standing mixer fitted with the whip attachment.
  • Place mousse in 18" disposable bags fitted with a wide star tip or round tip and pipe into glasses or ramekins to serve. Alternatively use a plastic zip bag fitted with
    . Twist top and close with a rubber band. Refrigerate until serving time. When ready to serve, snip off point of piping bag and pipe into vessel of choice. Garnish with plain or sweetened whipped cream and berries.
  • Alternatively spoon the mousse into glasses, cups or ramekins to serve. 

Notes

To pipe the mousse:
  • Fill a 16" - 18" disposable piping bag half way with mousse, twist to push the mousse towards the bottom, then cut a small piece off the top of the bag to pipe and gently squeeze the mousse out. They are great for piping deviled egg filling too! 
  • You can also use large star tips for a fancier presentation. Get one in the #800 range like this #828. 
  • Without a piping bag, use a gallon zip plastic bag and pipe from the lower corner of the bag. 
If you are making whipped cream to garnish the chocolate mousse, be sure to lightly sweeten it and add a little vanilla if desired (called chantilly cream).
Nutrition Notes:
  • Garnishes are not included in the nutrition calculation. 
  • If you make this with monk fruit/allulose powder as I do (for keto/low carb), the only carbs in the recipe come from the cocoa powder. 
  • If you make it with real powdered sugar, each serving has 22 carbs.
  • If you make it with monk fruit blend, each serving has only 7 carbs. 
 
 

Nutrition

Serving: 0.5cupCalories: 384kcalCarbohydrates: 22gProtein: 4gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 101mgSodium: 26mgPotassium: 197mgFiber: 3gSugar: 18gVitamin A: 1312IUVitamin C: 1mgCalcium: 68mgIron: 1mg
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Gluten-Free Cheesecake (Instant Pot Recipe)

by 26 Comments

Craving a gluten-free cheesecake? Here's one that's ultra-creamy, rich, and fuss-free. This version bakes perfectly in an Instant Pot or pressure cooker for silky results without cracks and in a fraction of the usual time. Keep it classic and bare, or finish with a simple sour cream layer, fresh berries, or your favorite sauce for the holidays. Naturally gluten-free with a crisp GF crust-and reliably flawless every time.

Creamy rich cheesecake on a white plate with a bright red berry sauce.

Cheesecake is a classic favorite, but I don't make it often-it's a rich indulgence, loaded with cream cheese, eggs, and sugar. A full-sized cheesecake serves 12-16, which means a lot of leftovers (and too much temptation in the fridge!). The perfect solution? A small-batch 7-inch or 8-inch cheesecake made right in your Instant Pot-just the right size for a treat without overdoing it.

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Why You'll Love Gluten-Free Cheesecake

  • It takes way less time than traditional cheesecake.
  • Simple ingredients and so easy to make!
  • Use whatever toppings you please.

Ingredients You'll Need

  • Cream cheese: Get full-fat cream cheese , not low-fat cream cheese.
  • Sugar: You can use regular sugar or go lower carb with allulose or allulose and monk fruit blend.
  • Eggs: Large are fine.
  • Vanilla: Use real vanilla extract. Vanilla paste is good too.
  • Lemon: just a little juice and the zest if you please.
  • Crust: Use gluten-free or classic graham crackers or ginger cookies.
  • Butter: A little unsalted butter for the pan and crust.

Please see the recipe card for measurements.

Substitutions and Variations

  • Use almond extract instead of vanilla extract.
  • Eliminate sugar by using powdered allulose or a monk fruit-allulose blend. It works great. I use the powdered allulose (⅔ cup).
  • Varying your toppings gives you lots of variations.
  • Stir ½ cup mini chocolate chips into the batter before pouring it into the pan. Stir them in 1 teaspoon of cornstarch before adding them to the batter-this helps them stay evenly distributed...or melt them and swirl into the batter.

Chef's Tip - Classic Sour Cream Topping
For a smooth, tangy finish that also hides any small surface cracks, combine 1 cup sour cream with 2-3 tablespoons sugar and ½-1 teaspoon vanilla. Spread it over the slightly cooled cheesecake (it can still be just warm), then chill until the topping is set and the cheesecake is completely cold.

How to Make Gluten-Free Cheesecake (Instant Pot)

Pressure Cooker Set Up

Prepare a foil strip for lifting the cake out of the pressure cooker with an 18" strip of foil and double folding it twice lengthwise. Set trivet inside the pressure cook and add 2 cups of water.

Note - The photos were taken using a stovetop pressure cooker. New photos with my Instant Pot are in the works.

A black trivet placed in the bottom of a pressure cooker with a little water.

Make the Gluten-Free Crust

For the crust, I use organic, gluten-free ginger snap cookies or graham crackers. To make the crumbs, whirl the cookies in a food processor or put them in a heavy duty zip bag and crush finely with a rolling pin or meat pounder. I like the extra flavor from the ginger cookies. Combine with the melted butter.

Spread a little butter on the bottom and sides of the pan, then press the crumbs into the bottom and a little up the sides.

Pouring cheesecake batter into a springform pan with a graham cracker crust.

Mix Batter and Pour

In the bowl of a food processor (or with a hand mixer) puree the room temperature cream cheese and sugar until smooth, about 15 seconds. Blend in the eggs, lemon juice, zest, and vanilla, about another 10 seconds. Do not overwork the batter. Pour batter into the springform.

With the aid of the foil "wings" lift the cheesecake carefully into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid on and set the Instant Pot to high pressure for 19 minutes.

Note - If you use an older stovetop pressure cooker that reaches high pressure (PSI) than an electric Instant Pot, set your timing for 15 minutes.

Finishing the Cheesecake

When time is up, press the cancel button and allow the pressure cooker to go through a natural release for 10 minutes, then release any extra pressure manually. A gentle jiggle in the middle is exactly what you want. The center will firm up as it chills. If the edges are set and the center wobbles a little it's done.

Cool on a wire rack at room temperature and chill overnight. It's amazing. After a few hours or an overnight chill it becomes more dense and velvety like a traditional cheesecake.

A springform pan lowered into a pressure cooker for pressure cooker cheesecake.

Make-Ahead Tips

Cheesecake is one of the best make-ahead desserts. Prepare it 1-2 days in advance and keep it covered in the refrigerator until ready to serve. The texture actually improves after a full overnight chill, becoming even smoother and more sliceable.

Add any toppings-berries, whipped cream, sauces, or the sour cream layer-just before serving or after the cheesecake is fully chilled.

Serving Suggestions

Serve gluten-free cheesecake well-chilled for the smoothest, creamiest texture. It's wonderful just as it is, or dress it up for the season with fresh berries, a spoonful of blueberry compote, or a simple drizzle of melted chocolate. A dollop of lightly sweetened whipped cream is always welcome.

For holiday dinners, pair it with a bright cranberry sauce, a swirl of strawberry coulis, or a dusting of cocoa or cinnamon for a festive finish. This cheesecake slices beautifully, making it a great make-ahead dessert for entertaining. For a frozen spin on cheesecake, try my strawberry cheesecake ice cream.

Storing

Cover the cheesecake tightly and refrigerate for 4 days.

Recipe FAQs

Can I use regular (non-gluten-free) graham crackers for the crust?

Yes. Any classic graham cracker or cookie-crumb crust works perfectly if you don't need the cheesecake to be gluten-free. The filling stays the same.

Can I make this without a food processor?

Yes. A hand mixer works very well for this smaller cheesecake. Mix on low speed and stop as soon as the batter is smooth-especially after adding the eggs. A stand mixer isn't ideal for this recipe because the bowl is large and the batter is smaller volume; it tends to incorporate too much air, which can lead to puffing or cracks.

What size pan do I need?

A 7-inch springform or removable-bottom cheesecake pan fits most Instant Pots. If yours is larger or smaller, you may need to adjust the cooking time slightly.

How do I keep my cheesecake from cracking?

Two things help most: Avoid over-mixing the batter once the eggs are added.
Let the pressure release naturally. Even if a small crack appears, the texture will still be perfect-and toppings easily cover it.

More Dessert Recipes

Please Leave a Comment

If you make this gluten-free cheesecake, please leave a comment and let me know. I love hearing from you and comments also help other readers. Thanks for supporting my site!

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cheesecake | afoodcentriclife.com

Gluten-Free Cheesecake (Instant Pot)

Sally Cameron
Cheesecake is a snap to make with a pressure cooker, and this little size is perfect for a small group. Top with fresh berries or berry sauce. For a gluten-free crust, I use GF ginger snap cookies, GF oat cookies, or GF graham cookies.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 19 minutes
Pressure time 40 minutes
Total Time 1 hour 9 minutes
Course Dessert
Cuisine American
Servings 6 to 8
Calories 455 kcal

Equipment

Ingredients
  

Crust

  • 1 teaspoon soft butter for greasing the pan
  • 3 ½ ounces graham crackers/cookies or ginger cookies gluten-free or regular
  • 3 tablespoons butter melted

Cheesecake Filling

  • 16 ounces regular cream cheese
  • ½ cup sugar for no-sugar see notes below
  • 2 large eggs
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon grated fresh lemon zest optional
  • 1 teaspoon fresh orange zest optional
  • 1 teaspoon good quality vanilla almond is good too

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Instructions
 

Ready the pressure cooker and pan

  • Prepare a foil strip for lifting the cake out of the pressure cooker by taking an 18" strip of foil and double folding it twice lengthwise. Set trivet inside the pressure cook and ad 2 cups of water. Place the foil strip on the bottom of the trivet and up the sides.

Make the crust

  • Crush the cookies fine in a food processor or in a zip bag with a rolling pin.
    In a small bowl, mix the cookie crumbs and the melted butter together, then pour the crumbs into the springform pan. Pat most of the crumbs on the bottom with a little up the sides, pressing to adhere and create a smooth base. You can use your fingers or a flat bottom glass to assist with the coverage and evenness.
    Butter the bottom and sides of the springform pan with the 1 teaspoon of soft butter.

Make the batter

  • In the bowl of a food processor puree the cream cheese and sugar until smooth, about 15 seconds. Blend in the eggs, lemon juice, zest, and vanilla, about another 10 seconds. Do not overwork the batter. Pour batter into the prepared pan.
    Note: without a food processor use an electric hand mixer and a medium bowl.
  • Carefully lower the pan into the pressure cooker, keeping it level. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place. Set the Instant Pot to high pressure for 19 minutes.
    When time is up, press the cancel button and allow the pressure cooker to go through a natural release for 10 minutes, then release any extra pressure manually.
  • Carefully unlock and remove the lid tilting away from you so the hot steam can escape. When steam subsides, remove the pan to a wire rack to cool. If there is a little water on top blot with a paper towel. The cheesecake will look a little puffy almost like a dense soufflé. As it cools it condenses.
    When cool, cover the cheesecake with plastic wrap and refrigerate the cheesecake for 4 hours or overnight.
    I put a folded paper towel on top to catch any condensation from the plastic wrap, which should not happen if your cake is totally cool before putting it in the fridge.
  • To un-mold after cooling and chilling, run a thin knife around the inside of the pan, release the spring and remove the pan rim. To serve, garnish as desired. To slice easily, see trick below!

Notes

Some recipes direct you to cover the pan top in foil before placing it in the pressure cooker. I've tried it both ways and prefer the result without the foil cover. Yes, there is a small pool of water on the top but its easily blotted up with a paper towel.
Slicing trick - use a long piece of unwaxed, unflavored dental floss for clean slices. Works great.
Adapted from the Pressure Perfect cookbook by Lorna Sass.

Nutrition

Calories: 455kcalCarbohydrates: 33gProtein: 8gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 145mgSodium: 354mgPotassium: 128mgFiber: 1gSugar: 26gVitamin A: 1186IUVitamin C: 2mgCalcium: 98mgIron: 1mg
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Balsamic Strawberries (with Homemade Balsamic Glaze)

by 7 Comments

Balsamic strawberries might sound like an unexpected pairing, but they're a perfect match. Sweet, juicy berries meet the rich tang of a balsamic vinegar reduction (also called balsamic glaze or balsamic syrup) for a simple yet elegant dessert. This easy recipe takes just minutes to make and can be served on its own, spooned over ice cream or frozen yogurt, or layered with whipped cream for an effortless summer treat. Bonus: it includes a quick homemade balsamic glaze recipe!

Strawberries with Balsamic syrup in stemmed glasses for dessert.

The small squeeze bottle near my stove holds an intensely flavored brown syrup - balsamic glaze. A drizzle transforms almost anything it touches. Usually, healthy and dessert don't belong in the same sentence, but this one proves otherwise. The natural sweetness of ripe strawberries pairs beautifully with the tart, syrupy richness of balsamic glaze, creating a dessert that's both light and indulgent.

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Why You'll Love Balsamic Strawberries

  • Simple, elegant, and easy - Just a few ingredients come together in minutes for a light, flavorful dessert.
  • Customizable balsamic glaze - Choose from three easy options - store-bought, reduced balsamic vinegar, or a quick homemade balsamic syrup.
  • Dress it up or down - Serve simply in a bowl, or elevate it over ice cream, yogurt, or mascarpone for a fancier touch.
  • Perfect for strawberry season - Sweet, ripe strawberries shine in this healthy, refreshing summer dessert.

If you love balsamic vinegar, try these balsamic glazed brussels sprouts. So good!

Ingredients You'll Need

A bowl of riper ed strawberries, a glass bowl of balsamic vinegar, and a little brown sugar.
  • Strawberries - Use fresh, not frozen, strawberries. Thawed berries become too soft and watery. Choose sweet, ripe berries for the best flavor - and if you can, go organic, since strawberries always make the EWG's Dirty Dozen list.
  • Balsamic vinegar - Use a good-quality balsamic vinegar for the glaze or reduction. Homemade balsamic glaze (or balsamic syrup) tastes far better than most store versions, which are often thickened with gums and can turn sticky. It's quick to make and delivers a smooth, balanced flavor.
  • Brown sugar - Optional, and only if you're making your own balsamic glaze. The sugar helps the balsamic vinegar reduce and caramelize into a glossy, syrupy glaze.

Please see the recipe card for measurements.

Substitutions and Variations

  • Add fresh raspberries. Mix in a handful of raspberries with the strawberries for a pretty color contrast and added tartness.
  • Fresh herbs. Finely slice basil or mint and sprinkle over the top just before serving.
  • Creamy topping. Add a dollop of softly whipped cream (try it with vanilla) or use lightly sweetened Greek yogurt for a fresher take.
  • Serve over ice cream. Vanilla ice cream or frozen yogurt balances the tangy balsamic glaze beautifully.
  • Need a little more sweetness? If your berries aren't real sweet, sprinkle in a touch of sugar or a monk fruit-allulose blend to taste and let them macerate for a few minutes.

Another sauce idea: If you'd rather have chocolate over those strawberries, try this homemade chocolate syrup, or serve them both. They are good together.

How to Make Balsamic Strawberries

For Strawberries

whole strawberries in sieve drying after washing on a marble counter.

Wash and dry the strawberries. Slice in halves or quarters vertically. Add to bowls or stemmed glasses for serving or see more serving ideas towards the end.

How to Make Balsamic Glaze

Pouring balsamic vinegar into a small pan for reducing into glaze.
Step 1: Add vinegar to a small pan (1-2 qt). Simmer over low until reduced by ⅓.
Finished balsamic glaze on the back of a spoon like syrup.
Step 2: As the vinegar reduces, it thickens until it coats the back of a spoon. It thickens further upon cooling.

Chef's Tip: If your balsamic glaze thickens too far, thin with a little water. Pour into a squeeze bottle or a small jar with a tight lid. No refrigeration is needed.

Need another way to use balsamic glaze? Try this Fig, Goat Cheese and Prosciutto Crostini with Balsamic Glaze.

Molasses colored balsamic glaze in a jar dripping off spoon.

For another terrific, easy to make dessert, try this strawberry panna cotta recipe. And a little of the balsamic would be great over the top too.

Chef's tip: Choosing balsamic vinegar. Balsamic vinegar comes in a range of prices from cheap stuff to highly prized bottles costing a small fortune. For a balsamic reduction, choose a decent quality but no need to break the bank. And be sure to read the label. Don't buy a poor quality bottle with caramel coloring or anything added. Here's a good balsamic vinegar with a syrupy quality so you can use a drizzle of balsamic vinegar right from the bottle.

More Uses for Balsamic Glaze

Balsamic glaze is useful in so many ways. Think of it as more of a garnish.

  • Squirt a little over basic green beans as a quick upgrade.
  • Drip it onto toasted baguette smeared with soft goat cheese for an easy appetizer.
  • Use it as a sauce for roast or grilled salmon or chicken.
  • Garnish pureed soups.
  • Squirt over a classic Caprese salad of sliced tomatoes, mozzarella and basil leaves with some good olive oil.
  • Use it with other fresh fruit. Wrap small wedges of cantaloupe with prosciutto and drizzle with balsamic glaze.

Use fresh strawberries in these terrific greek yogurt parfaits, like dessert for breakfast.

Strawberries with Balsamic syrup in stemmed glasses for dessert.

How Long Does it Last?

Homemade balsamic glaze lasts a long time because of the acid and sugar. Keep in an airtight container. Storing in a cool pantry is best. Refrigeration is not necessary.

If you want to refrigerate it realize it will thicken from the cold so let it warm up or thin with a little water if needed. An opened bottle of balsamic vinegar lasts probably 12-18 months kept tightly capped after use, so a balsamic reduction should also last a long time.

Serving Suggestions

Serve balsamic strawberries at room temperature or chilled in a small bowl drizzled with the balsamic glaze. For a fancier presentation place strawberries in martini-style stemmed glasses. It's also wonderful over a scoop of ice cream or pound cake.

Want something a little more decadent? Start with one of these gluten-free chocolate brownies, then a scoop of ice cream, strawberries, and balsamic. It's over the top!

Some people like a grind of fresh black pepper with their berries but I prefer it without.

Recipe FAQ

Can I use frozen strawberries?

Fresh strawberries are best for serving balsamic strawberries. Frozen then thawed strawberries are very wet and soggy, so the texture is not the best. If frozen is all that you have, thaw frozen strawberries and mash them with a fork, then serve with the balsamic glaze over the top of ice cream or frozen yogurt, or over a slice of cake. Try the recipe again when you can get good fresh strawberries.

How long will balsamic glazed strawberries last?

Keep fresh strawberries stored separately in the refrigerator and dress when you are ready to serve. Balsamic glaze (or balsamic syrup) lasts unrefrigerated for weeks. Fresh strawberries last in the refrigerator about 5 days. If you macerate the strawberries in the balsamic glaze, it is best served right away. As it is so simple, no need to make it ahead.

How much sugar should I add to balsamic glaze

Depending on the sweetness of your balsamic vinegar, you may not need to add any sugar; at most a teaspoon or two. How much depends on how sweet you want it. Good balsamic vinegar has a nice natural sweetness. Make your glaze, taste, the if needed, add a little brown sugar or monk fruit for a great zero-sugar option. One of my favorite sweetening options is simple syrup made with monk fruit.

More Delicious Recipes With Strawberries

Strawberries are great in summer salads, like this strawberry salad with goat cheese or feta cheese.

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

📖 Recipe

Strawberries with Balsamic syrup in stemmed glasses for dessert.

Balsamic Strawberries

Sally Cameron
Reduce balsamic vinegar with a little brown sugar and you get a fantastic, intensely flavored glaze that's versatile in many dishes. I keep a squeeze bottle ready to use by my stove. Here, it's paired with sweet strawberries for a simple, healthy dessert. The glaze makes extra. In a hurry, use store bought glaze.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course condiment, Dessert, Sauce
Cuisine Italian
Servings 6 Glaze yield 1 cup
Calories 24 kcal

Equipment

Ingredients
  

  • 1 12-ounce bottle decent quality Balsamic vinegar
  • 1 pound strawberries washed and quartered

Optional if needed

  • 1 tablespoon brown sugar

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Instructions
 

Balsamic glaze

  • Place vinegar in a small saucepan and a simmer until reduce by ⅓, from 12 ounces to 8 ounces. Watch so it does not burn or reduce too far. Stir or whisk occasionally. Taste. If it is naturally sweet enough for you, allow to cool then store in either a small glass jar or a squeeze bottle.
    If it is too tart for you, stir in a little brown sugar or use simple syrup (see note below).
    If balsamic glaze gets too thick, thin with just a little water until it is the consistency you desire.

Strawberries

  • Wash and stem the strawberries. Slice in half vertically or into quarters depending on size. Add to small bowls or stemmed glasses to serve, drizzled with the balsamic glaze. Serve immediately.

Notes

Other serving ideas:
  • With a dollop of sweetened whipped cream.
  • Over yogurt.
  • Over ice cream
More uses for balsamic glaze:
  • Add a squiggly line to dress a plate, like in a fancy restaurant
  • Drip it onto toasted baguette smeared with soft goat cheese for an appetizer (add figs if in season)
  • Use it as a sauce for roast or grilled salmon or chicken
  • Garnish pureed soups
  • Squirt over a classic Caprese salad of sliced tomatoes, mozzarella and basil leaves with some good olive oil
  • Drizzle over fresh, sweet strawberries for a fantastic and healthy dessert.
Homemade balsamic glaze lasts almost indefinitely because of the level of acid and sugar. Keep in an airtight container. Refrigeration is not necessary. If you want to refrigerate it realize it will thicken from the cold. If you've had it for a few months, taste it to be sure the flavor is still good. 

Nutrition

Calories: 24kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 1mgPotassium: 116mgFiber: 2gSugar: 4gVitamin A: 9IUVitamin C: 44mgCalcium: 12mgIron: 0.3mg
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Bacon-Wrapped Scallops

by 58 Comments

Great food makes for great bribery. With the promise of a fabulous feast, we invited ourselves over to good friends for the weekend. They have a gorgeous home overlooking the California coast. Hey, what are friends for? The star of the dinner - bacon-wrapped scallops. Easy to assemble and grill and delicious to eat!

Grilled scallops wrapped with Prosciutto on bamboo skewers.

We've known Dave and Amy for many years and have been privileged to stay at their beautiful home in Ventura, CA. Whenever we visit, we threaten to move in and not leave. A custom-built house with beautiful views of the blue Pacific coastline, subterranean wine cellar, and of course, a fantastic gourmet kitchen with a Sub-Zero fridge and a big Wolf range.

Beautiful gourmet kitchen with Wolf range.

The Joy of Cooking With Friends

The blue coast of California from the top deck.

Cooking by itself is so much fun, but cooking with friends, for friends, multiplies the fun. The plan for the weekend was to hit the farmers market for fresh ingredients, cook together, enjoy what we made, drink some wine, and soak in the fresh ocean air and views from the third floor deck of their home. Sounded like a perfect weekend to us.

Ocean view of Ventura, CA, as viewed by a black Labrador, Lucky, on the top deck of the house.

When family and friends found out what we were up to, our quiet dinner for four quickly morphed into a party for nine. Ha! The more the merrier.

Another shot of the gourmet kitchen.

Menu Planning

When planning a party menu, I start with the main course and build around it. For this dinner, we planned grilled bacon-wrapped scallops because our hostess loved scallops. We picked up beautiful jumbo sized ones at the farmers market.

Shopping at a farmers market for seafood.

Instead of the usual bacon wrapping, this time we used Prosciutto. Either one works. After wrapping, we skewered them, drizzled with olive oil, and grilled.

Big sea scallops ready to be skewered for grilling.

How to Make Bacon-Wrapped Scallops

The process of wrapping scallops with prosciutto for the grill.

Slice the bacon or Prosciutto in half lengthwise (or thirds if your scallops are smaller) and wrap each scallop with a piece, ends overlapping, then skewer. Double pronged bamboo skewers provide good stability.

grilled scallops wrapped in prosciutto |afoodcentriclife.com

Dressed for Success

To dress the grilled scallops, we made a light and creamy mango-citrus sauce. It's the same sauce I used for the lobster salad a few weeks ago.

Combine fresh citrus juices, add chopped shallots, diced mango, oil, and a little honey then puree it all in a blender. Taste and season with salt and white pepper. I couldn't wait until Amy tasted it. Loved her reaction! You've got to make it.

Letting a friend taste the sauce, waiting for her reaction.
Good! She loved the sauce. Too bad you can't hear the yum!

The Rest of the Menu

With the main course nailed, we picked up what looked best at the farmers market. Nice plump artichokes looked great and everyone loves them.

A pot of artichokes ready for steaming.

Steam trimmed artichokes in a big pot, cool, split in half top to bottom, remove the fuzzy choke, drizzle with oil and grill to finish.

Split artichokes on the grill, scallops grilling in the background.

No grill? No problem. Wrap the scallops and sear them in a non-stick pan.

The finished platter of grilled scallops wrapped with prosciutto.

With tomatoes at their summer peak, we added a refreshing heirloom tomato gazpacho to the menu. A chilled soup bursting with fresh flavor, gazpacho is like eating a garden. Make a batch and eat it over the course of a week.

You can save leftover vegetables in your Sub-Zero fridge to keep fresh for when you are ready to make your next batch of gazpacho.

A Chef's tip on gazpacho: Many people are not familiar with chilled soups. They might even tell you they don't like them, even if they have never tried them. So make it and serve it in small cups, bowls or martini glasses, and watch people change their mind. It's delicious, cool, refreshing, flavor-filled and even good for you.

To round out the feast, we made a Mediterranean quinoa salad with fresh mint and dill plus feta, olives and veggies, and a tossed green salad for it's crisp green contribution.

Daniel Plan Mediterranean Quinoa Salad|AFoodCentricLife.com

Save Room for Dessert

To complete the menu, a great dessert is mandatory. It's what people eat last and remember most. To finish the feast, we made my favorite go-to dessert, a lemon almond polenta cake. It is always a hit and not a crumb was left.

One pan. An easy batter made in a food processor. Gluten-free. Reduced sugar. Dairy-free. Baked in a springform pan. Yes, it is the proverbial piece of cake, on several levels. The batter is so good, you'll want to just eat the batter, which Dave proved.

Lemond Almond Polenta Cake with Berries and whipped cream on a serving plate.

Wolf's dual convection oven with two fans and four heating elements produce more uniform heating than a single convection fan can deliver. Since the air is heated consistently throughout the oven cavity, there are no hot or cool spots, and this means greater consistency in your foods without ever rotating the pan. The cake came out perfect.

Making whipped cream for the lemon almond cake.

To serve the cake, we topped it with whipped coconut cream (I use an Isi Whipper), fun toy to have!) and fresh berries.

To do this, make sure your coconut cream is super cold and add a little sweetener (like honey or agave syrup) if desired.

A top down shot of the dinner table with all of the wonderful foods we prepared.

The Feast!

That last minute rush to get all of the food on the table. We finally got to enjoy the fruit of our labors and celebrate a great weekend with friends over a fantastic dinner

Cheers! Time for dinner with all gather around.

More Recipes

If you love scallops, try these seared scallops with pasta or seared scallops with orange miso sauce.

📖 Recipe

grilled scallops wrapped in prosciutto | afoodcentriclife.com

Bacon-wrapped scallops

Sally Cameron
Jumbo scallops wrapped in strips of Prosciutto are an easy and impressive main course. Wrap and skewer them ahead, then grill to perfection. The creamy mango-citrus sauce is a wonderful compliment. Serve with quinoa or brown rice, veggies and a salad. This recipe doubles or more easily for a crowd. No grill? Sear in a cast iron skillet or in a non-stick pan.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Seafood
Cuisine American
Servings 4
Calories 279 kcal

Equipment

  • Bamboo or metal grilling skewers

Ingredients
  

  • 1 ¼ pounds jumbo sea scallops about
  • 4 ounces strips of bacon or prosciutto
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoons granulated garlic
  • ¼ teaspoon ground black pepper
  • 4 9″ skewers see notes below

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Instructions
 

  • Lay scallops out on a flat surface. If it is still attached, pinch off the "foot" (abductor), a tough little piece on one side and discard. Lay out strips of Prosciutto and slice them in half (or thirds) lengthwise. Wrap one strip of Prosciutto around each scallop and overlap the end. Place three wrapped scallops on each skewer.
  • Drizzle a little olive oil over both sides of the scallops and sprinkle with salt, garlic and pepper. Use a little more if needed, but go easy on salt as Prosciutto is salty.
  • Heat grill to hot, clean grates with a stiff brush and oil the grates. Place scallop skewers on the grill and close the lid. Cook about 2 minutes per side, until scallops are pearly white, opaque and a little firm when touched. Don't overcook them to maintain tenderness. Prosciutto will be crisp at the edges. Serve with citrus sauce, a few tablespoons per person or a good extra virgin olive oil.

Notes

Note on skewers - I've found that 9″ double pronged bamboo skewers work the best for these big scallops as they provide stability and easy turning when grilling. They are inexpensive and can be purchased online on Amazon. You can also use two standard bamboo skewers for each of the three scallops. If they are too long, cut them with kitchen shears.
When buying prosciutto, be sure the label read just pork and salt. 

Nutrition

Calories: 279kcalCarbohydrates: 5gProtein: 21gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 53mgSodium: 889mgPotassium: 351mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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Sun-Dried Tomato Pesto (Pesto Rosso)

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If you love green basil pesto, you must try it's amazing red cousin, sun-dried tomato pesto (aka pesto rosso). The rich red color and savory flavor are from earthy sun-dried tomatoes. Easy to make from items in your pantry, there are many way to use this red pesto and it even freezes. Transform ordinary dishes into something special.

An open glass jar of sun-dried tomato pesto with bread slices behind and basil leaves.

Sundried tomato pesto is just as delicious as it's famous Italian green cousin, traditional basil pesto (Pesto alla Genovese). Why is it so good? It's full of umami flavor from both the tomatoes and the parmesan, that famous savory fifth flavor.

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Why You'll like This Recipe

  • Easy to make with a food processor.
  • Lots of delicious ways to use it.
  • Made from traditional pesto ingredients.
  • An easy sauce from mostly pantry ingredients.
  • Different kinds of pestos are fun and tasty.

Love tomatoes? Try these oven roasted cherry tomatoes. They are sort of like sun dried tomatoes but done in the oven.

Recipe Ingredients

Ingredients for pesto rosso or sun-dried tomato pest on the counter.
  • Sun-dried tomatoes: Buy sun-dried tomatoes packed in extra virgin olive oil for this pesto recipe as you use the oil in the recipe.
  • Fresh basil leaves: Of course pesto must have fresh basil, but there are substitutions, please see below.
  • Nuts: I prefer pine nuts, options below. Use them raw or toast them lightly.
  • Garlic: Fresh garlic cloves for flavor power.
  • Lemon juice: Adds brightness of flavor and cuts the richness.
  • Oil: Extra virgin olive oil is best, you need a little extra to get the right consistency.
  • Cheese: This particular pesto uses finely grated parmesan cheese, but you can use pecorino cheese instead.

Please see the recipe card for measurements. Due to the saltiness of the cheese you won't need extra salt.

Chef Sally's tip: Sun-dried tomatoes come in both oil-packed and dried versions. If you're using plain dried (no oil) tomatoes, re-hydrate them by soaking in hot water until they are soft and pliable. You'll need about 24 tomatoes and 6-8 tablespoons of extra virgin olive oil for making the pesto rosso.

Substitutions and Variations

Sun dried tomato pesto (or pesto rosso) is nicely customizable. Try these options:

  • Red pepper flakes, just a pinch for a little heat, or use a pinch of cayenne.
  • Add some smoked paprika for a smoky rich flavor.
  • If fresh basil is out of season or unavailable, try a combination of fresh flat leaf parsley and fresh oregano.
  • Nuts: Use walnuts or almonds instead of pine nuts, or a combination.
  • No oil-packed sun-dried tomatoes? Use the plain dried tomatoes and read my note above.
  • To make this vegan, use vegan parmesan or try nutritional yeast (I have not tried this variation).

For a classic basil pesto try this recipe. Homemade pesto is the best!

How to Make Sun-Dried Tomato Pesto

Sun-dried tomato pesto ingredients in a food processor.
Step 1: Add the tomatoes and their oil from the jar, plus basil, nuts, cheese, garlic, and lemon juice to the food processor.
Pesto rosso almost smooth in a food procesor workbowl.
Step 2: Process by pulsing until it's broken down and starts to smooth out into a chunky paste.
Drizzling olive oil into a food processor through the feed tube.
Step 3: With the machine running, drizzle in the last two tablespoons of olive oil and create a fairly smooth paste.
Rich reddish brown tomato pesto on a spoon.
Step 4: The finished pesto.

Chef Sally's tip on toasting nuts. Toasting nuts intensifies their flavor. To toast walnuts or pine nuts, scatter the nuts on a rimmed metal baking sheet in a low, 300°F oven for about 20 minutes. Shake the pan once in awhile. Check them early versus late so you don't burn them. Nuts burn easily because of their oil content. Another method is in a dry warm fry pan or skillet over low heat. Shake the pan occasionally and use your nose. You will start to smell them when they are about done.

For another terrific summer appetizer, try these goat cheese crostini with nectarines.

Serving Suggestions

A white bowl of creamy whipped ricotta dip with sun-dried tomato pesto.

Sun-dried tomato pesto is best served at room temperature, so get it out of the refrigerator early unless it's freshly made. Here are serving ideas:

  • Stuff boneless skinless chicken breasts with sun-dried tomato pesto and goat cheese, then bake at 350°F until done.
  • Spread on toasted or grilled baguette slices as an appetizer.
  • Toss with hot cooked pasta noodles for pesto pasta.
  • Use as pizza sauce.
  • Swirl into risotto (a favorite).
  • Serve it with eggs instead of hot sauce.
  • Use as a sandwich spread.
  • Toss it with zucchini noodles for a low carb option.
  • Make this fabulous whipped ricotta dip with sun-dried tomato pesto (above!).

Make it into a creamy dip: For a rich, savory dip, blend some of this pesto with ricotta in the food processor until smooth. It's heavenly with crackers or crostini. You can also use it as a pasta sauce - see my Sun-Dried Tomato Pesto Pasta for directions.

sun-dried tomato basil pesto

Recipe FAQs

Can I make sun-dried tomato pesto without nuts?

Yes, you can omit the nuts or substitute them with seeds such as sunflower seeds or pumpkin seeds (pepitas) for a nut-free version.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Sun-dried tomatoes provide a concentrated flavor that fresh tomatoes cannot replicate. However, you can roast fresh tomatoes until they are fairly "leathery" to reduce moisture and enhance their flavor if you want to experiment.

Do I need a food processor to make sun-dried tomato pesto?

A food processor or blender is commonly used to achieve a smooth consistency, but you can also use a mortar and pestle for a more rustic texture. Chop the sun-dried tomatoes first to get started. A food processor makes it faster.

How do I store sun-dried tomato pesto?

Store the pesto in an airtight container in the refrigerator for up to a week. For longer storage, freeze the pesto in ice cube trays and transfer the cubes to a freezer bag once frozen. The silicone ice cube tray make it easy to pop out.

More Recipes With Tomatoes

Whether fresh, roasted, or dried, tomatoes are tasty, versatile, and part of so many recipes. For tomato inspiration try some of these recipes.

⭐️Did you Make This?

If you make sun-dried tomato pesto, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you.

Originally published 3/12/2010.

📖 Recipe

Glass jar of pesto rosso, red pesto, ready to enjoy.

Sun-Dried Tomato Basil Pesto

Sally Cameron
A versatile and easy recipe that holds well in the refrigerator and even freezes. Use atop crackers or crostini for an appetizer, add to a sandwich, stuff chicken breasts, toss with hot pasta or risotto.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American, Italian
Servings 12 Yield 1 ½ cups
Calories 117 kcal

Equipment

Ingredients
  

  • 8 ounce jar sun-dried tomatoes in extra virgin olive oil you'll use the oil
  • 1 cup lightly packed fresh basil leaves
  • ½ cup pine nuts
  • ½ cup finely grated Parmesan cheese about 2 ounces
  • 2 large garlic cloves chopped fine
  • 2 tablespoons lemon juice ½ a lemon
  • 1 pinch red pepper flakes
  • 2 tablespoons extra virgin olive oil

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Instructions
 

  • In a food processor add the sun-dried tomatoes and their oil, basil leaves, nuts, cheese, garlic, lemon juice, red pepper flakes and using long pulses, puree the pesto, stopping to check the consistency and scrape down the bowl once or twice. Add the other 2 tablespoons of oil and process.
    Note - If you want it looser or more creamy, add a little more oil, a little at a time.

Notes

In an 8 ounce jar of sun-dried tomatoes in oil, there are approximately 24 tomatoes and ¼ cup of extra virgin olive oil. They brand you purchase may vary, which is why is write this note. 
Refrigerate pesto for up to a week or freeze sun-dried tomato pesto in small containers or ice cube trays for several months. Be sure to label and date.
If using sun-dried tomatoes not packed in extra virgin olive oil, rehydrate dried tomatoes in very hot water until soft, then drain. You'll need 6-8 ounces of extra virgin olive oil (maybe a little more), to get the pesto to the right consistency.
For a no-nut pesto, try raw sunflower seeds. For nuts, walnuts, cashews, and almonds also make good pesto.

Nutrition

Serving: 2tablespoonsCalories: 117kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 118mgPotassium: 344mgFiber: 1gSugar: 0.3gVitamin A: 385IUVitamin C: 21mgCalcium: 64mgIron: 1mg
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Please note that the nutritional information presented above is an calculated estimate and may vary depending on the exact ingredients and brands used.

Blanching Green Beans

by 1 Comment

Blanching green beans is one of the simplest and most useful cooking techniques every home cook should know. In just a few minutes, this method locks in their bright green color, keeps them a crisp-tender texture, and enhances their fresh flavor. Whether you're preparing them for a salad, a quick sauté, simple side dish, or freezing for later, blanching ensures perfectly cooked green beans every time. Let me show you how.

Green beans cooking in boiling water in a dutch oven on the stovetop.

Blanching is typically defined as briefly boiling a vegetable (usually 1-2 minutes) followed by shocking it in ice water to stop cooking. The timing can vary based on how the green beans will be used, whether they will be frozen for future use, or refrigerated for serving later in another recipe. You can also blanch longer (5 minutes) and serve right away while hot.

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Why You'll Love Blanching Green Beans

  • A simple method everyone should learn.
  • Useful with many vegetables beside green beans.
  • Blanching green beans means a quick side dish for weeknight dinners. 

For a classic green bean recipe, try green beans almondine, delicious with almonds.

Ingredients You'll Need

A glass bowl of fresh trimmed green beans with salt for cooking.
  • Green beans: Use fresh green beans, aka string beans. My favorite are the French variety labeled haricot vert or baby green beans because the are flavorful and tender, but get what looks best at your market. Bright green, crisp, no spots.
  • Salt: Blanching means salted water, and I use kosher salt for this and other culinary needs.

Here are my Thanksgiving green beans, blanched, chilled, refrigerated a day ahead, then dressed to serve.

Chef's Tip on type of beans: Green beans, string beans, and snap beans (they snap when you break them) are the same thing. Wax beans are closely related (the yellow variety). Pole beans grow on vines and need support, while bush beans grow in compact plants. Though their textures and flavors are similar, pole beans often have a deeper flavor.

What is Blanching?

The blanching process is briefly cooking green beans (and other vegetables) in boiling water to enhance their color, texture, and flavor. Blanching preserves the bright color, enhances texture, and stops enzyme actions that cause spoilage. It's especially useful before freezing vegetables. 

Blanching water is generously seasoned with salt, which helps bring out the green beans natural flavors-but don't worry, they don't absorb all of it.

  • Traditional Blanching (1-2 minutes): Keeps beans crisp-tender, perfect for recipes where they'll be cooked further (sautéing, stir-frying, casseroles).
  • Extended Blanching (3-5 minutes): Softens the beans to fully tender, making them ideal for serving immediately as a side dish.

At 5 minutes, you're still technically blanching-just blanching to doneness. Some sources might call this parboiling, since it softens the beans more, but as long as they're not fully boiled until mushy, it still qualifies as blanching.

Chef's tip: What else is blanching good for? Instead of serving raw carrots on your next vegetable party platter, blanch the carrots for 1-2 minutes. They are so much better! The same for broccoli florets and snap peas (1 minute blanch then shock in ice water)

How to Blanch Greens Beans

Green beans cooking in boiling water in a dutch oven on the stovetop.
  1. Fill a large pot of water ¾ full. You need a big pot and lots of water for successfully blanching green beans (and other vegetables). Use a 5-7 quart pan.
  2. Add 1 tablespoon of kosher salt per quart of water. Just eye it when you add the water. It seems like a lot, but it's how the green beans are seasoned. It makes a big difference in taste, and you don't consume all of that salt. It seasons the beans then the water is tossed, so most is discarded.
  3. Add green beans and blanch 1-5 minutes, depending on what you are going to do with them.
  4. When done, use a slotted spoon or a spider to scoop the green beans into the ice-cold water to chill and stop the cooking process, about 1 minute, then drain and dry on a clean kitchen towel or paper towels.

Blanched beans can be served immediately while hot, skipping the ice bath. If blanching for a salad or another recipe, chill in an ice bath, then dry thoroughly and store in the refrigerator. Use within 3-4 days for the best texture and freshness.

Freezing Blanched Green Beans

  • Pat dry before freezing. Excess moisture can cause ice crystals and freezer burn.
  • Freeze in a single layer first. Spread them on a baking sheet before transferring to a freezer bag to prevent clumping.
  • Use airtight storage. Vacuum-seal or use a freezer-safe container with air removed for better preservation.

For best quality, use frozen green beans within 3 months to retain the best texture, color, and flavor. They are safe to eat up to 6 months or even longer, but they may start to lose texture and taste over time.

Green beans chilling in an ice bath to retain color and stop the cooking process.

Serving Suggestions

After blanching green beans for serving, serve hot, room temperature, or cold try these options:

  • Make simple sautéed green beans with a little butter or olive oil, adding garlic for garlicky green beans. 
  • Simply dress with a drizzle of olive oil, salt and pepper, plus a little fresh chopped parsley or other herb.
  • Add chopped nuts such as walnuts, pecans, pistachios or pine nuts for crunch and texture.
  • Sprinkle with citrus zest for color and flavor.
  • Use a extra virgin finishing oil, such as walnut, hazelnut, white truffle, lemon, rosemary or basil.
  • Drizzle with store-bought or homemade Balsamic syrup
  • Toss with sautéed mushrooms and a little toasted sesame oil and ginger for Asian flavor.
  • Toasted pine nuts and dried cranberries.
  • Add buttery homemade breadcrumbs with parmesan.
  • Dress with a simple vinaigrette, add herbs and capers.

In this sweet corn succotash recipe, swap blanched, chopped green beans for the soy beans or lima beans for a terrific summer vegetable salad.

Cold green bean salad with cherry tomatoes, corn, feta and red onion in a white bowl.

Recipe FAQs

How long should I blanch green beans?

The blanching time for green beans typically ranges from 2 to 3 minutes, depending on their size. This duration ensures they become tender-crisp while retaining their bright green color. For serving right away to eat, blanch 5 minutes.

Do I need to trim the ends off green beans before blanching?

Yes, trim the stems before blanching.

How do I properly cool green beans after blanching?

To stop the cooking process, shock the green beans in ice water for 30-60 seconds, the drain and dry.

Can I blanch green beans ahead of time before using them in a recipe?

Yes, that way one step is already done, saving you time. After blanching and shocking in ice water, drain beans thoroughly and store in a covered container in the refrigerator. They stay fresh for 3-4 days before texture and quality start to decline.

Can I blanch other vegetables using the same method?

Absolutely, although blanching times vary depending on the vegetable and size and what their purpose will be.

More Recipes With Green Beans

Blanched green beans are terrific in this green bean salad, a summer staple recipe.

Did You Make This Recipe?

If you make enjoyed how to blanch green beans, 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

Bright green beans in a white colander on a cutting board.

Blanching Green Beans

Sally Cameron
One of the simplest and most useful cooking techniques every home cook should know. In just a few minutes, this method locks in their bright green color, keeps them a crisp-tender texture, and enhances their fresh flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 8 2 ounces per person
Calories 18 kcal

Equipment

  • Large pot

Ingredients
  

  • 1 pound fresh green beans regular or French haricot vert
  • kosher salt for blanching water

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Instructions
 

  • Bring a large pot of salted water to a boil. Use 1 tablespoon of kosher salt per quart of water. While water is coming to a boil, set up your ice bath with a large bowl filled half with ice and half with cold water.
  • When water is boiling, drop green beans into boiling water for 2-5 minutes. If they will be cooked in another dish, start at 2 minutes. If you plan to eat them right away, blanch for 5 minutes.
  • When done, scoop the green beans into the ice water and chill to stop the cooking process, about 1 minutes, then drain and dry on a clean kitchen towel. Keep warm to serve or cool completely and refrigerate in an airtight container.

Nutrition

Serving: 2ouncesCalories: 18kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 391IUVitamin C: 7mgCalcium: 21mgIron: 1mg
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Gluten Free Strawberry Muffins

by 3 Comments

Soft, fluffy, and bursting with juicy strawberries, these gluten-free strawberry muffins bring a taste of spring to your table! Perfect for breakfast, brunch, or an afternoon treat, they're easy to make with simple ingredients and no special equipment required. Enjoy a tender, cake-like texture with every bite-gluten-free baking at its best

Gluten free strawberry muffins on a cooling rack with fresh berries on the counter.

You know it's spring when the roadside strawberry stands pop up in Southern California. While strawberries are delicious on their own or in a smoothie (or ice cream, right?), these gluten free strawberry muffins are yet another way to enjoy this beautiful berry. So grab a bowl and let's make some muffins! See tips below for making this strawberry muffins recipe dairy-free or vegan.

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Why You'll Like This Recipe

  • Easy to make.
  • Takes advantage of fresh strawberry season.
  • Great for breakfast or snacking.
  • Gluten-free and you'd never know.

If you love fresh strawberries, try this fast and fresh homemade strawberry coulis. And for a refreshing strawberry treat, try my strawberry cheesecake ice cream.

Strawberry Muffin Recipe Ingredients

Muffin ingredients in small prep bowls on the counter.
  • Flour: There are options. For gf use gluten-free flour blend with xanthan gum (check the label). See the flours I tested with in the recipe card.
  • Baking powder: Check your expiration date before starting.
  • Eggs: Eggs are binders in baking recipes.
  • Sweetener: Use a natural sugar or here is the monk fruit blend I use.
  • Milk: I use dairy milk.
  • Fat: Unsalted butter, melted, coconut oil, MCT oil, or a healthy neutral oil (I do not recommend standard vegetable oil).
  • Extract: Vanilla extract or almond extract both work. Here is the vanilla extract I use.
  • Strawberries: Fresh strawberries work best for this recipe as frozen strawberries when thawed are still very wet and moist. Fresh strawberries give you the best results.

Please see the recipe card for measurements.

If you love strawberries, try this creamy strawberry fruit dip for an easy dessert.

Substitutions and Variations

  • Try other berries besides strawberries.
  • If you need a non-dairy plant milk, the most recommended for being close to dairy milk is soy milk (if soy is ok for you). If you use soy, be sure to buy organic and unsweetened.
  • Almond milk works great, thanks to a reader for commenting!

Homemade almond milk is easy to make, just soak, drain, add fresh water and blend. For using in this strawberry muffin recipe, be sure to strain it.

Recipe Instructions

Strawberry muffin batter in a glass bowl with diced strawberries in the background.

Step 1: Pre-heat you oven to 350°F and ready a muffin pan with either paper liners or by wiping with a paper towel with a little butter or neutral oil.

Chef's tip: The beauty of gluten-free flour is there is no gluten, so these muffins are very tender, almost like cake and no worries of over-mixing.

Step 2: Measure the dry ingredients in one bowl and whisk together. Mix the liquid ingredients in another bowl and whisk until smooth. Add the liquid to the dry and whisk or stir together.

Step 3: Slice the green top off the the strawberries and chop them into small pieces. Gently fold the chopped strawberries into the muffin batter.

Portioning the batter into a baking muffin tray with a scooper.

Step 4: Portion the strawberry batter into the muffin wells and bake until golden on top and when touched, the muffin springs back. You can also stick a toothpick or cake tester in the center and see that it comes out clean. Remove from the muffin pan and cool on a wire rack.

Chef's tip: The trick to keeping berries from sinking to the bottom of the muffins is to toss the chopped pieces with a little extra flour before stirring into the batter.

How to Measure Flour

Sounds silly, right? But there is a right way to measure flour for baking. When measuring flour, spoon it from the bag or canister into the measuring cup, then level the top with a knife. Don't scoop the flour from the bag.

If you scoop from the bag you'll likely end up using more flour than is specified in the recipe. Spooning is a more accurate measure unless you are weighing it on a digital scale.

Red diced strawberries being mixed into the yellow muffin batter.

The Best Tools for Making Muffins

You can simply make muffins with two bowls, a whisk, flexible spatula, and a muffin pan. If you love to bake, a digital kitchen scale and something called a disher are handy, inexpensive additions to your kitchen.

A disher looks like an ice cream scoop with a spring handle. Buy them online or at a restaurant supply. They come in a variety of sizes for different needs. I use a #16 (2 ounces) for this recipe. If you don't have one, use a ¼ cup measuring cup as your scoop.

Golden muffins cooling on a rack with a bowl of berries.

For more accurate measuring of flour and other dry ingredients, I use a digital kitchen scale. Weighing your flour is more accurate and faster. I provide both volume and weight measures in the recipe.

I tossed my old beat up muffin pans when we moved, so I treated myself to a new, heavy weight non-stick muffin pan. Choose a light colored pan for best baking results. You can bake them in a regular muffin pan but to insure that they don't stick you might use muffin papers.

Basket of strawberry muffins ready for the table.

More Recipes With Berries

Looking for more ways to use strawberries? Try my strawberry banana smoothie with frozen cauliflower, fresh strawberries with a honey vanilla dip (a super easy and healthy dessert), or this summer berry salad. For berries in smoothies, check ot this Ultimate Guide to Making Healthy Smoothies.

⭐️Did You Make This?

If you make these strawberry muffins, please comment and let me know. I enjoy hearing from you and appreciate your feedback. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

A batch of strawberry muffins cooling on a rack with fresh strawberries in a glass bowl.

Gluten-free Strawberry Muffins

Sally Cameron
Tender and moist, no one would guess these wonderful muffins are gluten-free. Great for breakfast or snacking. Well wrapped they will keep in the counter for a few days, or freeze them. For no dairy, use a plant based butter or coconut oil and a plant milk like almond milk.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 173 kcal

Equipment

  • 1 12-well muffin pan (preferably non-stick)
  • 12 muffin/cupcake liners optional

Ingredients
  

  • 2 cups + 2 teaspoons gluten-free flour blend 10 ounces of flour
  • 2 teaspoons baking powder check your expiration date first
  • ½ teaspoon sea salt
  • 2 large eggs
  • ½ cup unrefined sugar or monk fruit blend
  • 1 cup milk or use a plant milk
  • ⅓ cup unsalted butter, melted coconut oil or a neutral oil
  • 1 teaspoon vanilla extract or almond
  • 1 cup chopped fresh strawberries chopped small

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Instructions
 

  • Pre-heat the oven to 350°F. Using a paper towel, spread a thin layer of soft butter or oil inside each muffin pan well. Alternatively use muffin (cupcake) liners.
  • Combine 2 cups flour, baking powder and salt in a medium bowl and whisk to combine. In another bowl combine eggs, melted butter, sugar, milk and vanilla. Whisk until smooth. Combine dry and wet ingredients together and whisk or stir until well combined.
  • Toss the chopped strawberries with the last 2 teaspoons of flour then fold into the batter with a flexible spatula. Portion batter into the muffin wells with a large spoon, ⅓ cup measuring cup or scooper, or larger size disher (see note below).
  • Place filled muffin pan into the oven and bake for approximately 30 minutes. Muffins should be golden and firm to the touch. When done, remove pan from the oven and allow to cool for a few minutes, then remove muffins to cool completely on a wire rack.

Notes

A disher looks sort of like an ice cream scoop with a spring handle. They come in many sizes and are great for portioning all kinds of foods. I have 5-6 sizes! Buy them online or at a restaurant supply. A #16 is a 2-ounce scoop. See this link. 
I tested this recipe with two GF flour blends: King Arthur Measure for Measure and Bob's Red Mill 1:1 Flour.

Nutrition

Calories: 173kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 228mgPotassium: 63mgFiber: 2gSugar: 11gVitamin A: 237IUVitamin C: 7mgCalcium: 86mgIron: 1mg
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Grilled Tequila Lime Shrimp

by 4 Comments

Grilled Tequila Lime Shrimp is fast, fresh, and full of flavor. A zesty marinade of citrus juices, fresh mint, jalapeño, and a splash of tequila infuses the shrimp with brightness and just the right amount of kick. Toss them on the grill and dinner is ready in minutes-perfect for warm-weather meals, easy entertaining, or anytime you're craving bold, fresh flavor. The tequila adds flavor and most burns off in grilling leaving the flavor behind.

A plate of tequila lime shrimp served on a bed of vegetables.

The simple marinade comes together in minutes and infuses the shrimp with a zesty, slightly smoky kick. The tequila adds depth without overpowering-the alcohol cooks off on the grill, leaving behind its subtle essence. Serve with rice, tucked into tacos, or alongside grilled veggies for a fast, flavorful dinner everyone will love.

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Tequila Lime Shrimp Recipe Highlights

  • Fast and easy - Shrimp cook in minutes and the marinade comes together quickly.
  • Big, fresh flavor - Lime, orange, mint, jalapeño, and tequila create a bright, zesty marinade.
  • Flexible cooking - Grill outdoors or use a grill pan, broiler, or stovetop.

Serve the shrimp on a bed of this Mexican-style mixed vegetable rice.

Ingredients You'll Need

  • Shrimp - Use large shrimp (16/20 or 13/15 size ). Peel and devein if needed. Frozen shrimp are fine, just be sure to thaw them completely and pat them dry.
  • Oil - Extra virgin olive oil gives body and flavor to the marinade.
  • Jalapeño - Adds a mild, fresh heat. Remove seeds and ribs for less spice.
  • Garlic - Adds punchy flavor, fresh is best here.
  • Citrus - Fresh lime and orange juice give the best flavor, use bottled juices if there is no fresh citrus.
  • Tequila - A splash of silver tequila adds depth and complements the citrus. Swap with mezcal for a smoky edge, or use a gold tequila for more flavor. Skip if you prefer.
  • Shallot - Milder than regular onion, it adds a nice savory backbone, or use finely chopped white onion.
  • Herbs - Fresh mint adds a cooling contrast-refreshing and unexpected, or use parsley or cilantro.
  • Mustard - A little Dijon mustard helps the marinade emulsify and cling to the shrimp. It won't make the shrimp taste mustardy.

Please see the recipe card for measurements.

Substitutions and Variations

  • Try another protein - Use scallops, chunks of firm white fish such as halibut or cod, or chicken if you're not cooking seafood.
  • Adjust the heat - Use serrano for more heat, poblano for milder flavor, or crushed red pepper in a pinch.
  • No alcohol - Replace tequila with citrus vinegar, champagne vinegar, or extra juice.
  • No tequila - Use dry white wine instead.

How to Make Tequila Lime Shrimp

First, clean your shrimp by shelling and deveining. Next add all of the marinade ingredients to a blender and buzz until smooth. Use part as a marinade and part as a sauce at serving.

Shrimp don't need long to marinate-20 to 30 minutes is plenty. Any longer and the acid from the citrus can start to "cook" the shrimp. Lastly, skewer them and grill. No grill? You can broil the shrimp on a sheet pan or sear them in a hot skillet for a similar effect. A grill pan also works well indoors.

Chef's Tip: Easy Grilling & No-Grill Options
Skewers make it easier to grill shrimp evenly and flip them quickly. Soak wooden skewers in water for 30 minutes to reduce burning, or use reusable metal skewers. Skip the skewers completely and use a grill basket or perforated grill pan-they work great for hassle-free grilling.

Serving Suggestions

Grilled Tequila Lime Shrimp is incredibly versatile-serve it in a variety of ways depending on the occasion:

  • Taco Night: Pile the shrimp into warm corn tortillas with shredded cabbage, avocado slices, and a squeezes of lime.
  • Over Rice or Quinoa: Spoon the shrimp and any extra clean marinade over fluffy rice, quinoa, or a grain bowl for a fresh and flavorful meal.
  • Shrimp Salad: Serve chilled over a bed of greens with extra citrus wedges and a simple vinaigrette for lunch or starter.

More Shrimp Recipes

Shrimp are so easy, fast, and endlessly versatile in terms of style.

Please Leave a Comment

If you make tequila lime shrimp, please let me know how you made them. I love hearing from you ad your comment help other readers.

This recipe first appeared on my site way back in 2010.

📖 Recipe

jalapeno mint grilled shrimp | AFoodCentricLife.com

Tequila Lime Shrimp

Sally Cameron
Use large shrimp for this recipe, approximately 16-20 pieces per pound. The marinade doubles as a bright zesty sauce for serving.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 406 kcal

Ingredients
  

Tequila lime marinade

  • ½  cup extra virgin olive oil
  • 2 tablespoons silver tequila
  • 2  tablespoons fresh squeezed lime juice
  • 2  tablespoons fresh squeezed orange juice
  • 1  tablespoon honey
  • 2  tablespoons finely chopped shallot
  • 1   tablespoon finely chopped fresh mint
  • 1 teaspoon Dijon mustard
  • 1 small jalapeno pepper seeded and finely chopped
  • 1  large garlic clove finely chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Shrimp

  • 1 ½ pounds large shrimp, shell on or peeled and deveined

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Instructions
 

Peel and devein shrimp (if needed)

  • If the shrimp are shell-on, peel and with a paring knife, make a shallow slice in the curved back and remove any debris.

Make the Vinaigrette

  • Add all ingredients to the blender and blend.

Marinate the Shrimp

  • Place shrimp in a ziploc bag and add ¾ cup of the marinade. Turn shrimp to coat and allow to stand at room temperature for about 30 minutes.

Grill the Shrimp

  • Heat a grill pan or outdoor grill over medium heat.  Remove shrimp from bag and discard marinade. Grill shrimp until pink on both sides. They cook quickly, in just a few minutes.  Timing depends on the size of your shrimp. Remove from heat and keep warm.
  • Serve with extra clean marinade as a sauce (its basically a vinaigrette). For garnish sprinkle extra chopped cilantro and a few thinly sliced jalapeno pieces around the edge. Add a lime quarter to each plate.

Notes

This brightly flavored and versatile vinaigrette is a true multi-tasker in the kitchen. It works great as a marinade and sauce for chicken and fish as well, or as a salad dressing.  The heat level in this recipe is mild. If you like things spicy, add more jalapeno to your taste preference or use chiles with a higher heat rating
Note – If you don’t have a grill pan you can cook the shrimp on an outdoor grill, under the broiler, or in a fry pan over medium heat.  
Nutritional calculation is not totally accurate as it includes all of the marinade (and you don't eat it all)

Nutrition

Calories: 406kcalCarbohydrates: 9gProtein: 24gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 214mgSodium: 1124mgPotassium: 260mgFiber: 1gSugar: 6gVitamin A: 420IUVitamin C: 12mgCalcium: 103mgIron: 1mg
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Roasted Red Onions with Balsamic

by 1 Comment

Roasted red onions are a simple, flavorful side with incredible natural sweetness that pairs beautifully with grilled or roasted meats. Onions usually play a supporting role-here they shine. Roasted until caramelized, then finished with a touch of balsamic and fresh chopped thyme, they deliver rich, savory sweetness. Give this humble ingredient the spotlight it deserves; the depth of flavor will surprise you.

A casserole dish of roasted red onions finished with balsamic vinegar and chopped thyme leaves.

The first time I made these roasted red onions, they turned a beautiful deep brown color, caramelized from the heat of the oven. Roasting turns a normally pungent, eye-watering onion into something rich, jammy, and sweet as candy. I see you looking at me with doubt and skepticism. Trust me. Roast a pan-then try not to eat them straight off the tray.

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Why You'll Love These Roasted Red Onions

  • Simplicity - Simple ingredients, straightforward method.
  • Big flavor - Deep, sweet-savory caramelization from the oven.
  • Veggie boost - An easy way to add more vegetables to the menu.
  • Perfect pairing - Lovely with grilled or roasted meats and poultry.

Another terrific recipe with balsamic is these roasted balsamic glaze Brussels sprouts.

Ingredients You'll Need

Sliced red onions on a gray wood cutting board with a chef's knife.
  • Red onions - Any color works, but red roasts up sweet and vibrant.
  • Olive oil - Helps caramelize and keep onions tender.
  • Granulated garlic - Garlic flavor without burning (fresh scorches).
  • Thyme - Fresh chopped leaves for earthy aroma (optional).
  • Balsamic vinegar (or glaze) - Finish for tangy-sweet depth.

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

If you'd like to make your own Balsamic glaze, it's easy. Find the instructions in this Balsamic strawberries post.

Chef's nutrition tip - Red onions are naturally rich in sulfur-containing compounds - the source of their aroma and many of their health benefits. They're also high in quercetin, a powerful antioxidant and natural antihistamine. A delicious side dish and a nourishing one, too.

Sliced red onions wedges in a baking dish ready for roasting.

How to Make Roasted Red Onions

Pre-heat the oven to 400°F. Ready a large glass or stoneware baking dish, about 10″x13″.

  • Step 1: Peel onions and cut in half from the root to stem end. Lay each half flat and cut the halves into 6 wedges.
  • Step 2: Add onion wedges to the baking dish and toss with oil, then sprinkle with salt, pepper and garlic.
  • Step 3: Roast onions uncovered for about 40 minutes, or until they are very soft and the edges are very brown. Remove dish from the oven, taste for tenderness, then toss with the Balsamic and fresh thyme leaves.
Finished red onions in a roasting pan ready for serving with a purple napkin.

Serving Suggestions

  • Serve as a side dish along roast chicken
  • Pile on a grilled steak or steak salad
  • Pile them on asparagus for a double vegetable side
  • Add to a salad, either warm or cold
  • Pile on quinoa or rice with other vegetables for a delicious veggie bowl
Roasted red onions piled on green asparagus spears on a gray platter.

Recipe FAQs

Are roasted onions the same as caramelized onions?

Similar flavor, different method. Caramelized onions cook low and slow in a pan; roasted onions brown and soften in the oven for a deeper, roasted sweetness and less babysitting.

How do I keep onions from burning?

Roast at 400°F and avoid slices that are too thin. Use a little oil, and line the pan for even browning with parchment and for easier clean up if desired.

Can I make these ahead?

Yes - store up to 4 days and reheat gently. Great for meal prep.

Can I make these ahead?

You may have sliced the onions too thin, not used enough oil, or roasted too long. Aim for wedges and lightly coat with the oil.

More Onion-Loving Recipes

Onions are the flavor foundation for so many great dishes. Here are a few favorites where they play a starring role. Try one next!

Did You Make These Onions?

If you make roasted red onions, please drop me a comment, I love to hear from you and am always here to help. And if possible, please leave a star rating. Thanks!

📖 Recipe

balsamic roasted red onions

Roasted Red Onions with Balsamic

Sally Cameron
The humble sweet red onion elevates to star staus with a little olive oil, Balsamic, herbs and roasting. Serve aside chicken, beef, burgers or alone over a quinoa or rice bowl.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 122 kcal

Equipment

  • glass or ceramic baking casserole dish approximately 10x13

Ingredients
  

  • 2 large red onions about 1 ½ pounds
  • 3 tablespoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon ground black pepper
  • 1 ½ tablespoons fresh chopped thyme leaves
  • 1-2 tablespoons Balsamic vinegar or syrup

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Instructions
 

  • Pre-heat the oven to 400°F. Ready a large glass or stoneware baking dish, about 10″x13″. Cut the onions in half from the top to bottom, from root to stem end.  Trim the root and stem ends flat. Peel off the papery skin, then lay each half flat on a cutting board and cut the halves into 6 wedges.
  • Add onion wedges to the baking dish and toss with oil, then sprinkle with salt, pepper and garlic. Roast onions uncovered for about 40 minutes, or until they are very soft and the edges are very brown. Remove dish from the oven, toss with the Balsamic and sprinkle with thyme leaves. See note below on Balsamic.

Notes

Use a good Balsamic vinegar or use a Balsamic glaze, either purchased or homemade. Here's my recipe for homemade Balsamic glaze. 

Nutrition

Calories: 122kcalCarbohydrates: 7gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 294mgPotassium: 105mgFiber: 1gSugar: 3gVitamin A: 127IUVitamin C: 8mgCalcium: 25mgIron: 1mg
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Broccoli Slaw Recipe with Creamy Apple Cider Dressing

by Leave a Comment

This broccoli slaw recipe with creamy apple cider dressing is a cool and crunchy side dish for summer grilling, picnics, and entertaining. Tart dried cranberries and almonds add extra color and flavor against the crisp veggies and tangy dressing. A food processor makes it a snap, or short cut the preparation with bagged broccoli slaw from the store. Make it ahead of time and dress before serving to save time.

Broccoli cabbage slaw in bowls.

This broccoli slaw recipe has been hitting the spot for us lately. It's great with anything off the grill as a side dish and leftovers are welcome for a quick and healthy lunch the next day. Chopping the veggies in a food processor insures freshness but in a pinch, the bags of pre-cut broccoli slaw will do. Do what works best for you!

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Why You'll Like This Recipe

  • Use a food processor or pre-cut broccoli slaw from the store.
  • Make it ahead of time and dress at serving.
  • Delicious way to get your veggies in.
  • Cool, crisp, and crunchy!
  • Easily made vegan and dairy-free.

For another terrific broccoli salad recipe, try this crunchy broccoli salad with bacon.

Recipe Ingredients

For the broccoli slaw:

  • Broccoli: Get full heads of broccoli or broccoli crowns. The nice thing is the stem does not go to waste. For a shortcut, use the bagged broccoli slaw mix from the store but see note below.
  • Carrots: For color, crunch, and sweetness.
  • Cabbage: Both green and red cabbage for color.
  • Fresh herbs: Fresh cilantro or flat leaf parsley (Italian parsley).
  • Scallions: Also called green onions.
  • Dried cranberries: Sweet-tart and a terrific flavor contrast for the slaw. Raisins work too.
  • Almonds: Use either slivered almonds or sliced almonds.

Chef's tip: Using bagged broccoli slaw mix is a shortcut. If you read labels, most bags are just broccoli stems and a little carrot, which is why I created this from-scratch broccoli slaw recipe. It has more interest, texture, color, and flavor. If you want to use the bagged slaw, jazz it up a by adding thinly sliced red and green cabbage, more carrots, fresh herbs...basically the rest of what is in the recipe, and make the simple dressing.

For the apple cider dressing:

  • Mayonnaise: Use your favorite brand. This brand is my favorite mayonnaise for it's light clean taste (I use soy-free but the avocado oil version is good too).
  • Vinegar: Good old apple cider vinegar.
  • Orange zest: Gives the dressing a nice lift of flavor.

Please see the recipe card for quantities, measurements, and seasonings.

For Another terrific dressing options, thin down the Asian Almond Butter sauce and use it as dressing for another flavor profile.

How to Make Broccoli Slaw

When it comes to chopping the veggies, I use my food processor with the grating blade, like you use for hard cheese. You can use bagged pre-cut veggies, but it's fresher if you do it yourself and the food processor makes it easy.

Broccoli chopped for broccoli slaw in food processor bowl.

Prep the Veggies

Cut the broccoli stems and florets apart with a knife. Using a vegetable peeler, peel the broccoli stems. For the carrots, peel if you prefer or just scrub well with a vegetable brush. The peel, or skin, is edible and highly nutritious.

Colorful broccoli slaw with green cabbage, carrot, and red cabbage.

Food Processor Directions

It takes no time at all to grate your own broccoli, cabbage and carrots for this broccoli slaw. I've used both a grating blade (large hole) and the julienne blade. Using the grating blade yields a fine, fluffy slaw. Using the julienne blade yields a slaw with more texture and larger pieces like you find in the bagged store brands.

Cut the cabbage into pieces that will fit into the feed tube of your food processor. Place the blade into your food processor and run your produce through. As the work bowl fills up, dump the slaw into a large bowl and complete the process. It takes just minutes to create fresh, colorful, healthy slaw.

Broccoli Slaw Dressing Recipe

The dressing is creamy, tangy and citrusy all at once and good for more than just this broccoli slaw. Shake it in a jar, whisk it in a bowl or use a blender on low speed.

Serving Suggestions

To serve broccoli slaw, gently toss with dressing and add the cranberries and almonds. If you are reducing sugar or carbs, you can skip the dried cranberries, but just a handful are a nice compliment.

This recipe makes a big batch, about 3 pounds of slaw. That is the equivalent of 4 grocery store bagged broccoli slaw (12 ounces per bag). Dress only what you need for one meal and refrigerate the rest. It will keep for 5-6 days without dressing and can be enjoyed a second time, or use it in tacos and salads.

This recipe halves easily for smaller needs.

Ways to Use Leftover Broccoli Slaw

If you make the whole batch, here are more ideas on how to serve broccoli slaw without the dressing (use the raw veggies).

  • Inside tacos as the veggie component.
  • For a quick stir-fry.
Colorful broccoli slaw in a light blue bowl.

Special Diet Note

If you have histamine intolerance all of these vegetables are safe. The dried cranberries are questionable based upon your level of sensitivity. For the dressing, I use a refrigerated brand of mayo called Vegenaise. It is egg-free, vegan and comes soy-free as well.

Although the amount is small, citrus is a histamine liberator. If you are highly reactive to citrus you may want to skip the orange in the dressing. If ACV is a problem try organic white vinegar instead.

Recipe FAQs

Can you add other vegetables or ingredients to broccoli slaw?

Yes! Add what sounds good, like dried fruit (raisins, cranberries, dates), seeds (sunflower seeds, pumpkin seeds or pepitas), nuts like almonds, chopped walnuts, cashews, or even pine nuts. For other vegetables, raw fennel is a unique addition with a lightly sweet licorice flavor, or try red or purple carrots.

Can broccoli slaw be made ahead of time?

Broccoli slaw is easily made ahead of time which is great for both meal prepping and just getting things done ahead of time for a party or holiday gathering. Don't add the dressing until ready to serve, or for a softer slaw texture, about an hour or so ahead of time. The raw chopped vegetables last for 4-5 days in the refrigerator (no dressing) in an airtight container.

How can you make a vegan or dairy-free broccoli slaw?

To make broccoli slaw vegan or dairy-free, choose a vegan or egg-free mayonnaise. Some recipes add cheese, so be sure to skip that for dairy-free.

More Summer Side Dish Recipe Ideas

Cool, flavorful, and easy is just the recipe for summer side dishes, family gatherings, and holiday get-togethers.

⭐️Did you Make This Recipe?

If you make this broccoli slaw, please leave 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

broccoli cabbage slaw

Broccoli Slaw

Sally Cameron
Fresh and crunchy, this cool vegetable slaw easily serves a big family or a crowd. Dress only what you need for one meal and refrigerate the rest. It will keep for 5-6 days without dressing and can be enjoyed a second time, or use it in tacos and salads.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 10
Calories 135 kcal

Equipment

Ingredients
  

Broccoli Slaw

  • 2 heads broccoli about 1 ¼ pounds
  • 2 carrots
  • ¼ large head green cabbage 13 ounces
  • ½ small head purple cabbage 10 ounces
  • ⅓ cup chopped cilantro or flat leaf parsley leaves
  • 4-6 scallions green part, chopped crosswise
  • ⅓ cup dried cranberries optional
  • ⅓ cup slivered almonds optional

Creamy Apple Cider Dressing

  • ⅔ cup mayonnaise I use Vegenise or homemade
  • 2 tablespoons apple cider vinegar regular or apple balsamic
  • 1 tablespoon fresh orange zest
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper

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Instructions
 

  • Wash all of your produce well. Cut  broccoli stems from florets. Peel stems with a vegetable peeler. Scrub the carrots or peel. Chop the cilantro and scallions.
  • Fit your food processor work bowl with the large hole grating blade or julienne slicing blade. Though the narrowest feed tube, push broccoli stems through to slice, then do the carrots. Through the largest feed tube, slice the broccoli florets. As the work bowl fills, place the veggies into a large bowl and continue slicing the cabbages. Dump all the vegetables into the bowl and toss gently to combine. Add the cilantro, scallions, cranberries and almonds.
  • Portion out as much as you need for one meal, approximately 1 cup per person as a side salad or 1 ½ cups per person if using as an entree salad to be topped with leftover chicken.
  • Whisk together the dressing ingredients or shake in a jar. When dressing, start with a small amount, toss and add more if needed. It is easy to add more but impossible to take too much away.

Notes

Nutritional calculation - the calculation includes all of the dressing and you may not use it all, so it's not totally correct. The veggies alone have very few calories. 
A food processor with a julienne blade or grating blade make this easy. This recipe makes about 3 pounds of slaw, the equivalent to 4 bags of store bagged slaw. The recipe halves easily, but the extra veggies are used in many ways.

Nutrition

Calories: 135kcalCarbohydrates: 19gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 2mgSodium: 217mgPotassium: 606mgFiber: 6gSugar: 8gVitamin A: 3372IUVitamin C: 141mgCalcium: 105mgIron: 2mg
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Sauteed Mushrooms and Onions

by 4 Comments

Mushrooms this good are often served alongside a thick, juicy steak at a fancy steakhouse restaurant with an equally fancy price tag. They are meaty, buttery, and flavorful, perfect alongside a steak, roast chicken, or as a light meal with rice or quinoa. Try my sauteed mushrooms and onions. Enjoy them at home anytime without breaking the bank. Make them in less than 30 minutes.

A cast iron dish if golden brown steakhouse roasted mushrooms with chives.

Sometimes the best recipes come from a bit of creativity and a nearly empty fridge. Home alone for dinner, I rummaged through what I had on hand and found a box of mushrooms that needed to be used. Not wanting them to go to waste, I turned them into something special. The result? These steakhouse sautéed mushrooms-a dish so good, you'll want to make it even when the fridge is fully stocked.

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Why You'll Love Sauteed Mushrooms and Onions

  • Steakhouse sautéed mushrooms are easy to make at home.
  • Simple recipe.
  • Tasty ways to vary the flavors.

Ingredients You'll Need

  • Mushrooms: Small to medium sized fresh white mushrooms or brown mushrooms such as creminis or "baby bellas".
  • Butter: Either unsalted dairy butter, clarified butter, plant based butter. There is something about mushrooms and butter that is so incredibly good.
  • Shallot: The mild member of the onion family with great flavor.
  • Garlic: Fresh cloves for the best flavor.
  • Vinegar: A little balsamic vinegar to add flavor and glaze the mushrooms.
  • Fresh herbs: Adds nice color and flavor at the end of cooking. Choose chives, parsley, tarragon or a combination.

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

Love mushrooms? Try this meaty mushroom pasta sauce. Great over your favorite noodles.

sautéed shallots and garlic

Substitutions and Variations

  • Skip the salt and balsamic and use soy sauce or tamari (gluten-free soy sauce) and serve with Asian ginger flank steak.
  • Add a splash of Worcestershire sauce.
  • Add fresh thyme towards the end of sautéing before oven finishing.

Spinach stuffed mushrooms are a terrific appetizer for holidays and game-day gatherings.

How to Make Sauteed Mushrooms

Pre-heat the oven to 425°F.

Hands holding mushrooms under a trickle of water to rinse them.
  1. Stem the mushrooms by cutting flush with a paring knife, then rinse briefly under a trickle of cold water.
A pile of cleaned white mushrooms on paper towels.
  1. Dry mushrooms on paper towels.
A glass bowl of larger mushrooms, quartered for cooking.
  1. Depending on mushrooms size, either halve or quarter for larger mushrooms.
Sauteeing onions in butter in a cast iron skillet.
  1. Heat up a cast iron skillet over medium heat and melt the butter. Sauté sliced shallots and garlic until soft.
Adding balsamic vinegar to golden sauteing mushrooms on the stovetop.
  1. Add mushrooms and cook until starting to brown and the mushrooms have given off most of their moisture. Balsamic vinegar.
A black pan of glazed cooked mushrooms with a wooden spoon.
  1. Pop them into a hot 425° oven for about 7 minutes. 
Placing a pan of sautéed mushrooms in the oven to finish glazing, on an oven rack.

Serving Suggestions for Steakhouse mushrooms

To serve steakhouse sautéed, sprinkle with fresh herbs. Ways to enjoy them:

  • Top a sizzling steak or enjoy them as a side dish.
  • Serve with these easy roast chicken breasts.
  • Use them as part of a rice or quinoa bowl with roast vegetables.
  • For a special occasion or holiday, serve them with roast beef tenderloin.
  • Serve them up at breakfast for a savory side to scrambled eggs.

Creamy leek and mushroom soup makes a warming lunch on a cold day.

An almost empty cast iron skillet with a few sautéed mushrooms with chives left.

Recipe FAQs

Do I need to slice or leave mushrooms whole?

For small mushrooms, halve them. For medium or large mushrooms, quarter them. You ca also slice them, but not too thin. As they are cooking, mushrooms give off their moisture and shrink.

Do I remove the mushrooms stems for sautéed mushrooms?

Whether you leave them stems on or off is up to you. I usually slice them off flush to the base of the mushroom for presentation plus the stems are sometimes woody and tougher.

How do I season sautéed mushrooms?

Season sautéed mushrooms with salt and pepper, but add flavor in other ways, such as with herbs such as thyme, fresh finely chopped garlic, or soy sauce instead of salt. A splash of balsamic vinegar, balsamic glaze, or worcestershire sauce is also good for adding flavor and seasoning.

More Mushroom Recipes

Marvelous meaty mushrooms, there are so many ways to use them! If your a mushroom lover, try these recipes with mushroom.

⭐️Did You Make This Recipe?

If you make these sauteed mushrooms and onions, please comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.

Originally published 4-4-2014, now updated.

📖 Recipe

Steakhouse Roasted Mushrooms|AFoodCentricLife.com

Sautéed Mushrooms and Onions

Sally Cameron
Like the kind of mushrooms you might enjoy in a steakhouse restaurant, try these as a side for roast chicken, steak, burgers or alone over brown rice for a vegetarian meal. If you double, use a larger pan or plan to cook them a little longer as more mushrooms give off more moisture.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 81 kcal

Equipment

  • Large fry pan or cast iron skillet

Ingredients
  

  • 8 ounces small to medium sized fresh white mushrooms
  • 1 ½ tablespoons unsalted butter dairy or plant based
  • ½ cup thinly sliced shallot 1 medium or about 2 ounces
  • 2-3 cloves garlic finely chopped or zested
  • Salt and pepper
  • 2 teaspoons Balsamic vinegar
  • 2 teaspoons chopped fresh herbs chives, parsley, tarragon, oregano

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Instructions
 

Prep mushrooms

  • Pre-heat oven to 425° (218 C°). Trim the stems off the mushrooms. If they are dirty, rinse them quickly under a slow stream of cold water while rubbing a few mushrooms at a time in your hands. Dry mushrooms with paper towels. Quarter larger mushroom or halve small ones with a sharp knife.

Saute mushrooms

  • Warm up a 10″ (25 cm) cast iron skillet over medium heat. Add butter and melt until bubbly, about 1 minute. Add shallot and cook about 1 minute until softened, then add the garlic and cook 1 minute longer. Add mushrooms and turn the heat up to medium. Cook mushrooms until they are starting to brown at the edges and some of the moisture is released and cooked off. Seasons with a little salt and black pepper. Stir in the balsamic vinegar.

Finish in the oven

  • Place the pan into the oven and roast mushrooms for about 7 minutes. A double recipe (more volume) will take longer. Mushrooms should be browned and moist but not wet. Sprinkle with herbs and serve.

Notes

Variations:
  • Skip the salt and balsamic and use soy sauce or tamari (gluten-free soy sauce).
  • Add a splash of Worcestershire sauce.
  • Add fresh thyme towards the end of sautéing before oven finishing.

Nutrition

Calories: 81kcalCarbohydrates: 16gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 22mgPotassium: 586mgFiber: 3gSugar: 8gVitamin A: 20IUVitamin C: 8mgCalcium: 41mgIron: 1mg
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Creamy Butternut and Apple Soup

by 5 Comments

Velvety smooth and beautifully golden, butternut apple soup is simple to make and brimming with fall flavor. Coconut milk is the secret to its creaminess, while curry powder and butternut squash create that gorgeous color. Just simmer squash and apples until tender, stir in the spices and coconut milk (or heavy cream/half-and-half), then puree until silky smooth. Naturally dairy-free if you need it, this comforting soup is the perfect way to bridge the seasons.

Bright orange butternut squash soup in a gray bowl with garnishes and gold spoon.

Apples in soup? Absolutely. This beautiful creamy soup is made with butternut squash and tart granny smith apples with warming spices of curry powder and ginger. Whether you are gluten-free, dairy-free, or have no food issues at all (lucky you), this butternut apple soup is a welcome addition to your homemade soup recipe file.

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Why You'll Love This Butternut and Apple Soup

  • Simple ingredients, easy method - Just a handful of pantry and produce staples simmered together, then blended until silky smooth.
  • Make-ahead friendly - Holds well for 4-5 days in the fridge, so it's perfect for meal prep or entertaining.
  • Naturally hearty - Despite being vegan and dairy-free, it's rich, filling, and deeply satisfying (but you can use dairy if preferred).

Recipe Ingredients

ingredients for butternut squash apple soup on the kitchen counter.
  • Butternut squash: use either a whole squash or the ready-to-use cubed and bagged butternut squash to save time and make it easier.
  • Apples: I use tart granny smith apples. For sweet apples, choose a crisp-sweet like honeycrisp apples, a braeburn, jazz, or pink lady. Check out this website for more information on apple varieties.
  • Coconut milk: use canned coconut milk, not the boxed or diluted brands, for a rich and creamy soup.
  • Spices: curry powder and ginger. For the ginger, use either dry ground ginger or the finely minced or pureed style in a jar or tube.

Please see the recipe card for quantities and measurements.

Chef's Note: Soup styles. Butternut apple soup is different than a typical soup recipe with onions and other aromatics, and chicken broth or vegetable broth. Its gets all of the flavor and creamy texture from the squash and apples, spices, and coconut milk, then a quick puree. You'll be amazed how simple and delicious it is.

Substitutions and Variations

To change up butternut apple soup to meet your needs:

  • If you can't do coconut milk, use either a plant-based cream replacement, heavy cream, or part half and half.
  • For a spicy butternut squash soup, add a little chipotle powder or cayenne pepper, or simply serve with red pepper flakes or your favorite hot sauce.
  • If you want to add protein, slice and brown chicken and apple sausage and add to the top or try crisp crumbled bacon. The saltiness is a nice counterpart to the savory sweetness of the soup.
  • Other warm spice options? Add a little ground clove or nutmeg (or both).
  • If you like this more on the sweet side, drizzle the top with a little maple syrup. For no added sugar, try this, monk fruit based maple syrup, it's what I use.

How to Make Butternut Apple Soup

If you're using a whole butternut squash, start by peeling, seeding and chopping. If you need help, find more information towards the end of this post. Core and chop the apple, but do not peel. There is lots of good nutrition in apple skins and they become very soft when cooked. Be sure to use a good produce wash when prepping.

Copped green apples and butternut squash in a gray pot for cooking.
Step 1: Add chopped butternut squash and apples to a large pot like a dutch oven with 3 cups of water.
Adding spices to a pot for squash soup.
Step 2: Bring pot to a a boil, turn down to low and add spices, cover with a lid.
Colorful butternut apple soup cooked and soft for blending.
Step 3: Stir cooked soup, veggies will be very soft.
Bight orange pureed butternut soup in a blender container.
Step 4: Puree soup in a blender until smooth with the coconut milk. Do this in batches.

Chef's Tip: Blending hot liquids. When pureeing soup or other hot liquids in a regular blender, place a folded kitchen towel over the blender lid and holding it in place, turn the blender on low. Slowly increase the speed and puree soup until smooth. The blender should not be more than half full when you start as hot liquids expand quickly when pureeing in a blender. If using an immersion blender, place the pot in the sink and start slow to reduce splatter. Be sure to wear an apron!

How to Cut Butternut Squash

Cutting a whole butternut squash is easier with the right approach:

  1. Trim and separate - With a sharp chef's knife, slice off both ends. Cut the squash into two sections at the neck (where the bulb begins).
  2. Peel - Use a Y-shaped vegetable peeler to remove the tough outer skin.
  3. Scoop - Cut the bulb in half lengthwise and scoop out the seeds with a spoon.
  4. Cube - Lay each piece flat and cut into slices, then into cubes of your desired size.

👉For step-by-step photos, see my post on easy roasted butternut squash, which also shows how to peel and prep squash quickly.

Serving Suggestions

For appetizers: Butternut apple soup works as a fun appetizer served in espresso cups or mini mugs as a Thanksgiving appetizer or for game day guests.

For lunch: Serve it with grilled cheese sandwiches or turkey sandwich.

As a main dish, add a green salad and garlic toast or crusty roll.

For garnishes, use toasted pumpkin seeds, and fresh herbs such as chopped chives, green onions, chopped parsley, or sage leaves. A dollop of plain greek yogurt or sour cream works too for a tart balance.

Storage & Freezing

Butternut and apple soup will keep for up to 5 days in the refrigerator when stored in an airtight container. Freezing works, but results depend on the creaminess:

  • With coconut milk: It may turn slightly grainy after thawing. To fix, re-blend the soup until smooth.
  • With cream or half-and-half: It generally freezes better, but may still separate slightly. Stir well when reheating.

For best quality, enjoy within 2 months if frozen.

Creamy squash and apple soup in a gray bowl with pumpkin seeds and chives.

Recipe FAQs

Can I use different types of apples in the soup?

Different types of apples can be used when making soup containing apples. Use your favorite variety, but choose a tart apple like a granny smith if you can for something like a butternut squash soup. The tartness of the apple balances the natural sweetness of the squash. There are other tart and sweet tart varieties that work well too. When choosing an apple, think about the overall balance of the soup and the rest of the ingredients.

How can I make butternut apple soup thicker or thinner, depending on my preference?

To make butternut apple soup just the right thickness for your taste preference, start with a thick soup and thin by slowly adding more milk, cream, broth, or even a little water until its just right for you. It is easier to thin soup than to thicken.

Can I freeze butternut apple soup for later?

Yes, you have two options. One, make butternut apple soup in advance and reheat it later. Two, make it ahead of time, cool and freeze. Butternut squash apple soup holds for 3-4 days refrigerated after cooking and freezes for 3 months. Be sure to label and date the airtight container. For food safety, chill cooked soup to 70°F or below before refrigerating.

More Delicious Fall Recipes with Squash

For more soups, be sure to check out the soups recipe page. And if you're vegan, find more vegan soup recipes on this page.

⭐️Did You Make This Recipe?

If you make butternut apple 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. If you had an issue with it, let me help you figure it out.

📖 Recipe

Creamy squash and apple soup in a gray bowl with pumpkin seeds and chives.

Butternut and apple Soup

Sally Cameron
Simple to prepare, this creamy, vibrant orange puree of squash and apples is scented with curry and ginger. Coconut milk gives this soup its creamy texture with out any dairy. so it's dairy-free and even vegan. Serve 6-7 of an entree portion or 8-10 as an appetizer portion. Yield is 11 cups.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Blending time 2 minutes
Total Time 32 minutes
Course Soup
Cuisine American
Servings 6
Calories 255 kcal

Equipment

Ingredients
  

  • 2 ½ - 3 pound whole butternut squash or 2 pounds of packaged chopped squash
  • 4 large Granny Smith apples 2 pounds, cored and chopped (not peeled)
  • 3 cups water
  • 1 tablespoon mild curry powder
  • 2 teaspoons dry ground ginger or chopped jar ginger
  • ⅛ teaspoon ground clove or nutmeg optional
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 8 ounces canned coconut milk

Optional Garnishes

  • 1 tablespoon finely chopped chives
  • 1-2 teaspoons red pepper flakes
  • ¼ teaspoon ground chipotle powder or cayenne pepper
  • 4 tablespoons toasted pumpkin seeds toasted pepitas

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Instructions
 

If using a whole butternut squash start here

  • Cut a thin slice off the top and bottom of the squash. Peel butternut squash with a sharp vegetable peeler. With a sharp, heavy knife, cut across the neck and round base of the squash. Cut each piece in half lengthwise. This will make the squash easier to handle as it will have flat sides.
    With a tablespoon, scoop out the seeds and fibrous flesh. Discard. Chop the squash into small chunks.

If starting with packaged cubed squash start here

  • Core and chop the apples, but do not peel. Place squash pieces, apples, and water into a medium pot and bring to almost a boil. Reduce heat to low, add the spices, cover the pot and simmer until squash and apples are very soft, about 15 minutes.
  • Puree squash apple mixture in a blender with the coconut milk. Depending on your blender capacity you may need to work in 2-3 batches for safety. Alternatively you can use a hand held immersion blender to puree the soup right in the pot, in the sink. I'ts ready to serve.

Notes

Make ahead and freezing tips:
If you are making the soup ahead, cool the soup by placing it in a sink filled with ice and water in a metal bowl or pot. Stir occasionally until completely cooled before refrigerating. Using a wire rack under the pot will help the soup cool faster. Cool to 70° before refrigerating or freezing.
Make it ahead. It lasts 3-4 days in the refrigerator and freezes too, for up to 3 months.
To re-heat, thaw soup overnight in the refrigerator, then place the soup in a medium pan over low heat, covered, until hot. Stir occasionally.

Nutrition

Calories: 255kcalCarbohydrates: 46gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 409mgPotassium: 950mgFiber: 9gSugar: 21gVitamin A: 20182IUVitamin C: 48mgCalcium: 116mgIron: 3mg
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How to Make Greek Yogurt Parfaits

by 4 Comments

Almost like dessert for breakfast. These fun Greek yogurt parfaits with granola are healthy and easy to make ahead for a grab-n-go breakfast. Colorful from the fresh berries, crunchy from the granola, and high-protein from the Greek yogurt, in delicious layers for pretty parfaits.

Colorful Greek yogurt parfaits in glasses with layers of granola, yogurt, and berries.

Use fresh berries; other fresh fruit works too. Use your favorites for this fruit parfait and add Greek yogurt parfaits to your healthy breakfast options list. Make them a night ahead in lidded jars for busy mornings.

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Why You'll Like This Recipe

  • It's a high protein way to start the day.
  • Great flavors and crunch.
  • No cooking, just assembly.
  • Can double or triple the recipe easily.
  • Use colorful healthy fruit, fresh or frozen.

For another Greek yogurt breakfast idea, try these breakfast bowls with pomegranates and chia seeds.

Recipe Ingredients

Ingredients for yogurt parfaits in glass bowls on the counter.

How to make a parfait? It's fun and easy! Only a handful of ingredients and no cooking, just assembly.

  • Yogurt: What type of yogurt? Creamy Greek yogurt provides almost twice the protein of regular yogurt, plus it's a thicker consistency. If you can find it, here is my favorite dairy brand. Buy your favorite yogurt; whole milk, low fat, or non-fat Greek yogurt. If you're making 4 parfaits, get a tub of yogurt instead of the individual cup yogurt.
  • Fresh fruit: Choose a combination of what looks best; fresh strawberries, fresh raspberries, blueberries or blackberries. Bits of melon, pineapple, and kiwi are good too. Use your favorite fruit with the season. Adding stone fruit in summer is nice.
  • Granola: Make crunchy homemade granola, or buy your favorite healthy brand. If you haven't made my recipe yet, try it! Also, buy plain granola, without dried fruit.
  • Sweetening: If desired, use honey, maple syrup, or try this keto maple syrup made with monk fruit (it's terrific and what I use).

For measurements please see the recipe card.

Chef's Tip: If you love vanilla Greek yogurt, buy the plain, add your own vanilla, and sweeten it yourself. The flavored kinds are very high in sugar. Use vanilla extract, vanilla paste, or ground vanilla beans.

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

Substitutions and Variations

  • Use regular yogurt instead of Greek yogurt.
  • To add more protein, add a tablespoon of white chia seeds.
  • No fresh berries? Thaw and drain frozen berries.
  • Add cacao nibs for more crunch and a little bitter chocolate flavor.
  • For vegan or dairy-free, use a dairy-free yogurt (coconut would be good)
  • Add a sprinkle of chocolate chips like these.
  • If you're granola doesn't contain nuts, add chopped nuts such as chopped walnuts, pecans, or slivered almonds. My homemade granola recipe has nuts.

Recipe Instructions

Creating a beautiful Greek yogurt parfait is simple. Layer Greek yogurt, fresh berries, and maple roasted granola in tall glasses or mason jars (good for make-ahead breakfast). A homemade parfait beats anything from take out. For reference, the glasses in the photos are 12 ounces.

How to make a yogurt parfait, layering ingredients in a glass.
Step 1
The next layer of ingredients in a yogurt parfait, berries and granola with yogurt.
Step 2

Step 1: Set up. Wash berries then drain and dry on paper towels. Separate them in bowls or on a tray along with your yogurt parfait containers. Measure out granola in a bowl and grab the tub of Greek yogurt.

Tool Tip: Using a tablespoon makes assembly easy and helps control portions for the granola. To scoop and portion the yogurt, I use a disher or cookie scoop, #20 or #30 for Greek yogurt parfaits. Get them in sets or individually.

Step 2: Start with granola in the bottom of the glass, then add a layer of Greek yogurt, then berries. Next, layer more granola, Greek yogurt, and berries. Keep going until the glasses are full: granola, yogurt, berries. The finished yogurt parfaits are ready to enjoy or refrigerate.

Colorful yogurt and fruit parfaits, top down view with granola.

Chef's tip: If the fresh berries are huge (usually strawberries and blackberries), try chopping the strawberries and halving the blackberries crosswise.

Serving Suggestions

Package them in jars with lids and take them with you for a grab-and-go breakfast. Greek yogurt parfaits are a meal unto themselves.

When making them the night ahead, cover each yogurt parfait with plastic wrap to protect them. If you make them 2-3 days ahead of time, realize you might have soggy granola versus crunchy texture and it won't be a creamy, but they still taste good.

Use parfaits for a holiday or family gathering as part of a buffet, adding scrambled eggs, freshly made strawberry muffins, and crisp bacon.

A single yogurt breakfast parfait with layers of fruit, granola, and yogurt in a clear glass.

Recipe FAQs

Why is Greek yogurt healthier than regular?

Greek yogurt has almost twice the protein of regular yogurt and lower natural sugar because of a straining. Both are fermented with live and active cultures (probiotics) and great for gut health. Unfortunately some yogurt brands heat treat their yogurt, which kills the beneficial cultures. Read labels and buy brands without additives, like modified corn starch, pectin, carrageenan, or tricalcium phosphate, and without added sugar for the healthiest choice. The best yogurt is just milk and live cultures.

What makes a parfait a parfait?

A parfait is a dish with layered ingredients, often created in glass jars or cups so you can see all of the beautiful layers. Parfaits are often desserts but can be made for other meals such as breakfast or snacks.

What is a yogurt parfait made of?

Yogurt parfait is usually made with layers of yogurt, granola, and fruit, either fresh or frozen. The yogurt can be sweetened or not, the granola provides a nice crunch, and the fruit, sweetness, flavors and color. Yogurt parfaits are delicious!

More Breakfast Recipe Ideas

For my breakfast ideas, check out this breakfast and brunch recipe collection.

⭐️Did you Make This Recipe?

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

📖 Recipe

A single yogurt breakfast parfait with layers of fruit, granola, and yogurt.

Greek Yogurt Parfaits with Granola

Sally Cameron
To make a parfait, layer Greek yogurt, berries, and granola. They taste (and look) more like dessert than breakfast. Build them in jars with lids to make them transportable.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 381 kcal

Equipment

  • 4 12-16 ounce jars or glasses

Ingredients
  

  • 24 ounces plain unsweetened Greek yogurt
  • 6 ounces fresh raspberries 1 container
  • 6 ounces fresh blackberries 1 container
  • 6 ounces fresh strawberries ½ a container
  • 6 ounces fresh blueberries 1 container
  • 6 ½ ounces plain granola, no dried fruit added 1 ½ cups

Optional add-ins

  • 2-3 tablespoons raw honey, maple syrup or keto maple optional
  • 4 tablespoons cocoa nibs optional
  • 1 teaspoon vanilla extract or vanilla paste or more to taste

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Instructions
 

  • Right before using, wash your berries, drain and dry on paper towels. For strawberries, cut off the tops and quarter them or chop them depending on the size. If the blackberries are huge, cut them crosswise.
  • Using 4- 12-16 ounce jars or glasses, layer granola, yogurt, then berries and like in the photo. Repeat for the layers.
    If you are transporting them, use lids to secure the parfaits. If not transporting, cover with plastic and refrigerate. Parfaits can be made a day ahead or the night ahead.

Notes

If you like vanilla flavor in your yogurt, use vanilla extract, ground vanilla beans or vanilla bean paste. Better to add your own vanilla than buy sweetened vanilla yogurt that is loaded with added sugars. 

Nutrition

Calories: 381kcalCarbohydrates: 53gProtein: 24gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 9mgSodium: 77mgPotassium: 636mgFiber: 9gSugar: 25gVitamin A: 140IUVitamin C: 49mgCalcium: 258mgIron: 3mg
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Turkey Wraps with Avocado Cream

by 9 Comments

A nice change from sandwiches, turkey wraps made with tortillas are easy to make. Fill tortillas with thinly sliced turkey and tomatoes, dark leafy greens and an avocado cream made with yogurt for a healthy lunch.

Easily transportable, wraps work great for summer outings at the beach, lunch at the office, lunch boxes, park trips, stadiums or road trips. And there are so many types of tortillas to use as wraps these days! You sure to find one that your family loves.

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Equipment

To make the avocado cream. You'll need food processor. I've not tried making it in a blender. With no food processor, see the variations below and go with a spreadable cream cheese or goat cheese option. You can layer in basil leaves or skip the basil and spice it up any way you'd like.

Wrap Options

For gluten-free (and grain-free), my current preference is these grain-free cassava burrito-size tortillas Find them in refrigerated or frozen sections at your market or check out their website.

There are a myriad of options today including brown rice, wheat, blends, and many others.

Instructions

Ready all of your ingredients on a large cutting board. Slices or turkey, slices tomatoes and drain a bit on paper towels so they don't make the tortillas too wet. Choose nice large lettuce leaves.

To get tortillas soft enough to wrap or roll, cook briefly in a skillet on both sides or wrap in a kitchen towel and microwave for a few seconds, then fill and wrap. Make the yogurt avocado cream.

Spread the avocado cream over your tortilla leaving a border at one edge so when you roll the wrap it doesn't squish out. Then lay on the turkey, thinly sliced tomatoes (I use Roma or heirloom), a handful of dark leafy greens and roll snugly.

Variations

  • If you don't like avocados, use your favorite mayonnaise mixed with Dijon mustard,
  • Try a spreadable cream cheese (add the basil leaves)
  • Spreadable goat cheese is good too (add the basil leaves)
  • No turkey? Use chicken or ham
  • Don't like basil? Skip it or try a version with cream cheese and spice it up however you want.

Avocado Cream with Yogurt

To give the wrap a creamy filling that would help it hold together, I used this avocado basil guacamole recipe. Recipe here. You need:

  • 2 Avocados
  • Plain Greek yogurt
  • Basil leaves
  • Lemon
  • Salt and pepper
avocado dip in food processor
Green and creamy avocado basil dip in food processor.

Nitrates or Not?

On a shopping wisely note, there is a debate over sodium nitrate in our food supply. Sodium nitrate is used for preserving foods such as deli meats. It's also a naturally occurring mineral in many vegetables (like carrots and celery) as well as leafy greens (spinach) and many fruits and grains.

Some people say not to worry about it if your diet is varied and you're not eating this every day. The Center for Science in the Public Interest say it's best to avoid it. Read and make your own decision.

How to Serve

If you'll be eating on the go, cut them in half on the diagonal before wrapping. Use plastic film or parchment. One makes a great lunch for an adult and a half of a wrap may be enough for kids. Fill your plate with fresh summer fruit like cherries, grapes or strawberries. If you are eating at home, add a side green salad for a more substantial lunch.

Add watermelon wedges, fresh cherries or strawberries for a sweet and refreshing accompaniment. In cooler weather, add a cup of creamy homemade tomato soup.

Food Safety Tip

If you are packing these for a picnic or lunch where they won't be refrigerated, by sure you pack them with an ice pack. Place the wraps in a sealable bag and into a small ice chest or cold transport bag. They will hold for a few hours.

Party Appetizer Idea!

Make these wraps with different color tortillas and slice crosswise into bite-sized sections. Arrange on a platter and enjoy.

📖 Recipe

Turkey Tortilla Wrap with Avocado Cream

Sally Cameron
These whole grain tortilla wraps with turkey, tomatoes, green leaves and avocado cream made with yogurt are healthy and pack well for a day at the park, beach or outdoor summer concert. Add swiss cheese if you enjoy dairy, and use raw kale as your greens for a nutrition punch. Pack cherries, strawberries, or watermelon wedges for a refreshing and sweet side.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 234 kcal

Ingredients
  

  • ½ ripe avocado
  • 2-3 tablespoons plain Greek yogurt
  • 2 teaspoons fresh lemon juice
  • a pinch of salt and pepper
  • 2 sprouted whole grain or gluten-free tortillas
  • 4 ounces slice deli-style turkey nitrate-free
  • 1 large or 2 small roma tomatoes thinly sliced crosswise
  • 2 handfuls dark lettuce greens, raw kale or spinach leaves

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Instructions
 

  • In a food processor, puree the avocado, yogurt, lemon juice, salt and pepper until smooth. If you don't have a food processor, mash the avocado well and mix with the yogurt until smooth and creamy. Set aside.
  • Lay one tortilla on a flat surface, spread with avocado cream, layer on turkey slices, tomato slices and greens. Roll. Cut across on the diagonal and serve or wrap in plastic or parchment for transport. Keep refrigerated or well chilled in an ice chest. Eat within a few hours or they may get a little soggy.

Notes

The avocado cream makes a great dip for fresh vegetables too.

Nutrition

Calories: 234kcalCarbohydrates: 26gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 19mgSodium: 876mgPotassium: 461mgFiber: 9gSugar: 4gVitamin A: 338IUVitamin C: 11mgCalcium: 32mgIron: 1mg
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Sheet Pan Roasted Vegetables

by 8 Comments

The idea for sheet pan roasted vegetables came from a visit to a farmers market. I was standing at produce tables overflowing with beautiful purple eggplant, colorful sweet peppers, onions, green zucchini, and ripe red tomatoes. I had to bring it all home. With all of those colors and flavors how could it not be fantastic? It was, and it is. It's a take on the classic south-of-France dish called ratatouille, done in the oven on a sheet pan. Easy, healthy, delicious.

roasted vegetable ratatouille | AFoodCentricLife.com

Bursting with the vibrant colors of fresh vegetables and the flavor of herbs, once prepped, toss it all together with olive oil and plenty of fresh chopped thyme, then roasted in the oven. This is a simple dish. Sometimes I add dried Herbs de Provence, a traditional all-purpose French dried herb blend of rosemary, fennel, thyme, savory, basil, tarragon, lavender and other herbs, but you don't have to.

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Why You'll Like This Recipe

  • If you love veggies this is your dish!
  • The flavors and colors are fantastic.
  • Its easy, baked on a sheet pan.
  • This is naturally vegan, GF and DF as a side dish.

Recipe Ingredients

bowl of vegetables
  • Peppers: Choose red, yellow, and orange bell peppers.
  • Onion: Sweetness and flavor, white, yellow, brown, red, or sweet onions all work.
  • Eggplant: I used the small round Indian eggplants (or 1 Japanese eggplant)
  • Zucchini: Get the smaller ones, green is usually what I buy but yellow works too.
  • Garlic: Use fresh garlic cloves for best flavor, you'll need a whole head.
  • Fresh herbs: Fresh chopped thyme leaves. Lots.
  • Dried herbs: This is optional, but dried Herbs de Provence adds a lovely, classic, south-of France flavor. The dried lavender in the blend makes it.
  • Oil: Extra virgin olive oil is best.

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

Substitutions and Variations

  • If fresh herbs are not available, use dried in ⅓ to ½ of the amount.
  • Varying your herbs is tasty too. Try rosemary, but it's strong so use just a little.

Recipe Instructions

Roasting vegetables brings out their fantastic flavors and it's a hands-off technique. While the vegetables are in the oven, work on the rest of your meal.

roasted vegetable ratatouille

Tools for Oven Roasting Vegetables

colorful vegetables on a baking sheet
  • Rimmed baking sheets - A must-have kitchen tool. I use the half sheet, quarter sheet and eighth sheet sizes. Use them for baking, roasting, organizing, as a landing place for raw proteins in the refrigerator. Find them at the links above on Amazon, restaurant supply, or cooking store.
  • Baking parchment - Another handy tool for baking, roasting and many other kitchen uses. Buy packages of pre-cut half sheet size (12"x16"). You can always cut them in half to use on quarter sheet pans. Parchment helps protect food in the oven from direct contact with a hot metal pan and makes pans easier to clean. Buy the cut sheets at cooking and restaurant supply stores or online. I've included links for Amazon.

Serving Suggestions

For meals, I serve sheet pan roasted vegetables over brown or white rice, pasta (gluten-free or not), quinoa, millet, or any other grain you prefer.Roasted ratatouille is also good as a side dish for roast chicken or fish. Fold any leftovers into an omelet or a wrap.

For another good all-veggie dish, try my Edamame succotash. 

📖 Recipe

roasted vegetable ratatouille | AFoodCentricLife.com

Sheet Pan Roasted Vegetables

Sally Cameron
This colorful vegetable dish is inspired by the classic dish from the South of France. Roasting vegetables brings out their wonderful flavors. Serve it as a side dish or over quinoa, brown rice or pasta for a main course dish. You'll need baking parchment paper to line your baking sheet. It's available at most grocery stores these days, cooking stores and online. Note - the eggplant I use is called Indian eggplant. They are about the size of a Roma tomato. If you cannot find this variety, use other small eggplants or the long, thin Japanese variety.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine French
Servings 4 as a side dish
Calories 159 kcal

Equipment

  • Rimmed baking pans
  • baking parchment paper

Ingredients
  

  • 1 large red bell pepper yellow or orange
  • ½ large onion
  • 6-8 small round Indian eggplants or 1 Japanese eggplant
  • 2 medium zucchini
  • 2-3 large large tomatoes
  • 8-10 whole garlic cloves peeled
  • 1 tablespoon fresh chopped thyme leaves
  • 1-2 teaspoons dried lavender or Herbs de Provence optional
  • 1-2 tablespoons extra virgin olive oil
  • ¼ teaspoon sea salt or more to taste
  • ¼ teaspoon ground black pepper or more to taste

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Instructions
 

Pre-heat Oven

  • Pre-heat the oven to 400°F (204 C). Line a half sheet size rimmed baking sheet with parchment paper and set aside.

Prep Vegetables

  • Cut all of your vegetables into approximately the same sizes. Don't cut them too small or they will roast too quickly and risk burning. See photos in the post for a visual reference. Cut the peppers into large chunks about 1 ½″ square. Cut onion into large chunks. If you are using the small Indian eggplant, cut them in quarters top to bottom, and depending on the size, maybe in half crosswise for 8 pieces. If using another variety of eggplant, cut it into small chunks. For zucchini, quarter them lengthwise, then cut into about 5 pieces each. For the tomato, cut into quarters, then across again into 8 pieces.

Season and Roast

  • Place all vegetables in a large bowl along with the whole garlic cloves and toss with olive oil and herbs. Spread the vegetables on the parchment-lined rimmed baking sheet, sprinkle with salt and pepper, and roast in the oven until the vegetables are shriveled and browning at the edges. It will take between 35-45 minutes. Timing will depend on your oven and the size you cut your vegetables. When you smell them, check them.

Nutrition

Calories: 159kcalCarbohydrates: 29gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 163mgPotassium: 1177mgFiber: 13gSugar: 17gVitamin A: 1654IUVitamin C: 83mgCalcium: 70mgIron: 2mg
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Warm Kale Salad with Cranberries and Walnuts

by 8 Comments

A simple combination of sweet and savory, green and crunchy all at the same time. Warm kale salad with cranberries and walnuts. Warm salads are satisfying as we head into fall and a great way to get more greens into your diet. Serve as a side dish to roast chicken, as a bed for roast salmon or atop quinoa for a bowl.

Warm kale salad with cranberries, shallots and nuts.

Here's a favorite side dish for roast chicken and salmon in the fall. The flavor combinations are really super. Hope you enjoy.

Ingredient Tips

Kale

Kale - This sturdy, leafy green is a nutritional powerhouse. It's one vegetable you should add to your grocery list and this warm kale salad makes it easy to enjoy. It's quick to prepare, super healthy, and of course, it tastes great. My husband was happily surprised. More vegetables is a good thing!

While you can buy bags of pre-chopped kale at many markets, they don't cut out the tough center rib. Skip the bags and spend a few minutes chopping your own. The result is better.

Cut the center ribs out of the kale leaves, and then cut the leaves crosswise into thin ribbons. Alternatively, hold a leaf in one hand and with the other, strip off the leafy part from the center rib by pulling from the end.

For two people, you'll need one large bunch of kale. It might seem like a lot, but kale shrinks up as most vegetable too because of their high water content. Do two bundles of kale for 4 people.

Vinegar and Fruit

Vinegar - Use a Balsamic vinegar, sherry vinegar, or a fancy fruit-flavored vinegar. I have lots of fun, flavored vinegars in my pantry to create interesting vinaigrettes. I've used a dark cherry balsamic and a fig balsamic. Try something fun and flavorful.

For the cranberries, look for sulfite-free.

How to prep kale leaves.
How to prep kale leaves.
Chopped kale ribbons.
Chopped kale ribbons.

Instructions

Pre-cook the chopped kale ribbons by steaming or blanching for about 2 minutes. Drain and use right away or cool, refrigerate and for use a few days later.

To complete the dish, cook shallot in olive oil with garlic for a minute. Add the dried cranberries, walnuts and vinegar, cook for a minute, then add the kale. Toss and cook for a minute or two until the greens are coated and warm. That's it.

Prep Ahead Tips

Prepping ahead saves time when you get home, everyone is hungry and you need a quick dinner. To prep this warm kale salad ahead, do the following:

  • Wash, stem and chop the kale leaves
  • Chop walnuts and measure out
  • Measure out the cranberries
  • Chop the shallot
  • Cover everything and refrigerate the kale and shallot until cooking time
  • Place the rest of the ingredients ready to go near the stove
warm kale salad | afoodcentriclife.com

Kale Nutrition

Kale is a nutritional giant among vegetables, a true superfood. It provides antioxidant and anti-inflammatory nutrients, micronutrients and has been shown to help prevent a number of cancers. It's a good source of iron, fiber, calcium, healthy omega-3 fats and is a detoxifier (good for our livers).

📖 Recipe

Warm Kale Salad with Dried Cranberries and Walnuts

Sally Cameron
This warm kale salad is rich in taste, easy and healthy. Serve it as a salad, as a side dish to roast chicken, or as a bed for roast salmon. Place it over a bed of quinoa for a vegetarian or vegan entree. It all works. For your vinegar, choose a fun, fruit-flavored variety such as dark cherry or fig Balsamic.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 144 kcal

Ingredients
  

  • 2 bunches organic kale Tuscan, Lacinato or Dinosaur
  • 1 medium shallot
  • 2 teaspoons salt used for boiling water
  • 1 tablespoon olive oil
  • 2 large garlic cloves chopped fine
  • ¼ cup chopped walnuts
  • ¼ cup dried cranberries
  • 1 tablespoon Balsamic vinegar
  • A sprinkle of sea salt and ground black pepper

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Instructions
 

  • Bring a large pot (5 quart/liter) of water to a boil while you are trimming the kale leaves and slicing the shallot. Trim the ribs out of the center of the kale leaves, then cut the leaves crosswise into ribbons. Slice the peeled shallot crosswise into thin rings.
  • When water boils, add 2 teaspoons salt, then drop the kale leaves into the water and cook for 2 minutes (called blanching). Drain well through a sieve and place kale on a clean kitchen towel. Alternatively you can steam your kale for 2-3 minutes, then proceed with the recipe.
  • In a medium saute or fry pan (3 or 4 quart), heat the olive oil over medium low heat until warm. Add the shallot rings, then the garlic. Cook for 1-2 minutes, stirring until softened. Be careful not to let them burn. Add the cranberries, walnuts and vinegar. Stir and cook for a minute, then add the cooked kale. Toss the kale ribbons to coat and warm, season up with salt and pepper, then serve.

Notes

Prep ahead in the morning for a fast dinner:
  • Wash, stem and chop the kale leaves
  • Chop walnuts and measure out
  • Measure out the cranberries
  • Chop the shallot
  • Cover everything and refrigerate the kale and shallot until cooking time
  • Place the rest of the ingredients ready to go near the stove

Nutrition

Calories: 144kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 1190mgPotassium: 386mgFiber: 1gSugar: 6gVitamin A: 6495IUVitamin C: 79mgCalcium: 112mgIron: 1mg
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Creamy Cauliflower Soup with Roasted Garlic

by 15 Comments

Toss cauliflower florets and whole garlic cloves with olive oil, then roast and puree. It's the base for a creamy, thick and comforting creamy cauliflower soup. If you are a garlic lover, the smell of the roasting garlic is heavenly. It's dairy-free and easily made vegan if desired. Any extra freezes beautifully for another day.

A gray bowl of golden cauliflower soup with a green pesto swirl and gold spoon.

A healthy option to add to your diet, cauliflower is loaded with vitamins, minerals, fiber and disease-fighting phytonutrients. It is a member of the cruciferous vegetable family including broccoli, Brussels sprouts, kale, cabbage, and bok choy. And cruciferous vegetables have been linked in studies for reducing the risk of cancer.

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Why You'll Like This Recipe

  • Make it to suit your needs with or without dairy, or vegan.
  • Creamy, delicious, and lots of veggies.
  • Leftover soup freezes well.

Recipe Ingredients

Roasting cauliflower brings out the sweet quality and caramelizes the flavors. For this cauliflower soup recipe, I've pureed it along with leeks, carrots, garlic, celery and herbs for a tasty and satisfying soup.

For your shopping list:

  • Cauliflower: a large, fresh head of white cauliflower.
  • Garlic: you'll need a whole, fresh head of garlic. Big flavor booster as roasting garlic sweetens the flavor.
  • Cooking fat: I use extra virgin olive oil, but you could use avocado or a healthy neutral oil (pass on standard vegetable oil).
  • Leek: from the onion family, adds lovely flavor. Chop off the dark green part and use just the pale green and white portion.
  • Carrot: for sweetness and part of the classic vegetable base for soup.
  • Celery: to complete the classic mirepoix combination of onion, carrot, and celery, adding a slightly saltiness and bitter flavor balance.
  • Thyme: use either fresh or dried. For dried use a third of the amount of fresh.
  • Broth: low or no sodium broth, chicken or vegetable.
  • Liquid: use canned coconut milk for non-dairy, heavy cream, half and half, or a combination.

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

Chef's Tip: Buying Cauliflower. The most common color of cauliflower is white, although you will find orange, green and purple varieties. When buying cauliflower, choose heads that are firm and white with no brown spots or areas. Heads wrapped in a layer of green leaves are more protected. Cauliflower will last in the refrigerator about a week.

Substitutions and Variations

  • To add umami flavor, use a little sweet white miso paste.
  • Swap white onion for the leek.
Cauliflower florets in a casserole for roasting.

Recipe Instructions

Trim any outer leaves then cut the core from a head of cauliflower. Break the head into small florets., trimming any extra stem. Scatter the cauliflower into a large baking dish and add whole, peeled garlic cloves. Toss with olive oil and roast until tender when pierced with the tip of a paring knife and edges are starting to brown.

While the vegetables are roasting, cook the leek, carrot, celery, and thyme slowly in a large pot like a Dutch oven to coax out their sweet flavors.

When vegetables are done roasting, add cauliflower and broth to the pot and simmer until flavors have blended and all vegetables are tender, about 10 minutes. Puree with coconut milk, heavy cream, or half and half, in a food processor or blender, then adjust seasoning and serve.

Cauliflower florets in a casserole for roasting

Serving Suggestions

For garnish, I thin basil pesto down with a little coconut milk and swirl it into the soup, then drizzle with drops of golden olive oil.

If you are vegan or dairy-free, make the pesto without Parmesan cheese. it will be more like the French version of pesto called pistou.

Serve creamy cauliflower soup alone with garlic toast for lunch or pair it up with a hearty salad for a more substantial meal. For creative salad ideas read this article on e

Here's a handy chart for how long food lasts in the refrigerator and freezer, from the FDA.

Cauliflower soup in a big green dutch oven before pureeing.

More Soup Recipes

For more soup recipes check out the soup recipes archive page .

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📖 Recipe

A gray bowl of golden cauliflower soup with a green pesto swirl and gold spoon.

Creamy cauliflower soup with roasted garlic

Sally Cameron
This thick and creamy soup will remind you of potato soup. Make it as thick or thin as you prefer by adding more coconut milk, crean, half and half or broth. For garnish, add a swirl of thinned basil pesto and a drizzle of olive oil. For a vegan soup, use vegetable broth and pesto made without Parmesan. For an over-the-top finish, sprinkle with Maldon smoked sea salt when serving.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4
Calories 158 kcal

Equipment

Ingredients
  

  • 1 large head of cauliflower about 2 ½ pounds
  • 1 head garlic cloves sepaerated and peeled
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons olive oil divided use
  • 1 cup thinly sliced leek white or pale green part only
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 1 teaspoon dried thyme
  • 3 cups low or no sodium broth preferably homemade, chicken or vegetable
  • 1 15 ounce can coconut milk or heavy cream or half and half

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Instructions
 

Roast the Cauliflower

  • Pre-heat oven to 400°F. Cut the outer green leaves and core from the head of cauliflower. Break the head into small florets, trimming stems as needed. Add florets and garlic cloves to a bowl and toss with 3 tablespoons olive oil, salt and pepper. Pour vegetables into a large rectangular baking dish. Roast until florets are tender when pierced with the tip of a sharp paring knife and edges are starting to brown, about 30 minutes. You may want to stir half of the way through.

Cook the Other Vegetables

  • While the cauliflower is roasting, cook the leek, carrot, celery and thyme in a large pot with last tablespoon of olive oil over medium-low heat, covered, until tender, about 10 minutes.

Simmer Together

  • When the cauliflower is done roasting, add to the pot of vegetables and add broth. Bring to almost a boil, then turn heat down and simmer for 10 minutes.

Puree the Soup

  • Pour vegetables into a food processor or blender and puree with coconut milk until smooth. Taste and add additional salt and pepper as desired. Serve hot. See post for garnish notes.

Notes

Extra soup keeps covered and refrigerated for a few days and can be made ahead, then heated. Leftovers also freeze well for 2-3 months. Be sure to label and date the container. 

Nutrition

Calories: 158kcalCarbohydrates: 8gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 463mgPotassium: 157mgFiber: 1gSugar: 2gVitamin A: 3111IUVitamin C: 6mgCalcium: 42mgIron: 1mg
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Ground Turkey Lettuce Wraps

by 8 Comments

Perfect for hungry game-day guests or a busy weeknight family dinner, ground turkey lettuce wraps are a winner. Make the filling a day or two ahead and warm it up to serve when needed meaning less time in the kitchen. If you love PF Changs lettuce wraps, try these at home. Chicken lettuce wraps are good too, if you prefer chicken to turkey. Just try them!

Asian Turkey Lettuce Wraps | AFoodCentricLife.com

This is fun, healthy and satisfying food, all at the same time. Popularized by the restaurant chain, there are many versions of these lettuce wraps or lettuce cups. Lettuce leaves make a wrap or vessel to spoon savory filling into. Spoon on a little dipping sauce, or try my creamy sesame ginger dressing, and chow down.

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Recipe Ingredients

For your grocery and pantry list:

  • Vegetables: Use snow peas and carrots for color and crunch
  • Coconut oil: A healthy cooking fat that blends well with the Asian flavor profile of this recipe, or use a healthy neutral oil.
  • Ginger - Use fresh or pureed in a jar or tube. I keep a jar of organic, pureed ginger in the refrigerator at all times. I love the flavor of ginger and cook with it often, plus it is anti-inflammatory and great for digestion. It is a fine puree (the jar says minced) and melts into a dish quickly. To grate fresh, peeled ginger fine, use a microplane zester.
  • Aromatics: Onion and garlic, the classic flavor partners. Green onion is nice for garnish too.
  • Meat: Ground turkey or ground chicken will work. Don't buy the super low fat packages. They will be dry and tasteless. Use 10%-15% fat.
  • Soy Sauce: I use tamari, which is wheat-free, gluten-free soy sauce, and be sure to buy the lowest sodium bottle you can (and organic).
  • Pepper: Red pepper flakes and ground black pepper.
  • Lettuce: Heads of Romaine lettuce, iceberg or butter lettuce all work.
  • Sesame seeds: Optional for garnish. (optional)

Ground Turkey and Vegetables

What makes this recipe a standout is using vegetables along with ground turkey for crunch, color, and more nutrition. Some recipes use water chestnuts but they are pretty tasteless and colorless. Snow peas and carrots add more punch.

If choosing ground turkey, buy 10% and 15% fat for more flavor and less chance of ending up with a dry dish. Ground chicken works too for Asian lettuce wraps.

Asian lettuce wraps

How do You Make Lettuce Wraps?

Prepping the ingredients ahead of time makes lettuce wraps go together quickly. Chop snow peas and onion, grate a large carrot (or use pre-grated carrot), saute the veggies, add ginger and garlic, add the meat and cook until no longer pink, about 10 minutes, breaking it up with a wooden spoon. The dipping sauce is easy too, just shake in a jar.

Lettuce Wraps Tips

The famed PF Chang's recipe uses whole iceberg lettuce leaves. I prefer to use romaine leaves or butter lettuce leaves. Choose what you like and what's best at the store. If using Romaine, 1 bag usually contains 3 heads. Trim leaves to 6″-7″. For iceberg or butter lettuce, cut off the root end and carefully separate leaves.

Asian Lettuce Wraps|AFoodCentricLife.com

📖 Recipe

Asian Turkey Lettuce Wraps | AFoodCentricLife.com

Ground Turkey Lettuce Wraps

Sally Cameron
Ground turkey lettuce wraps (or lettuce cups ) feature ground turkey with ginger and garlic for appetizing game-day eats or an easy weeknight dinner that is serve-yourself. Chopped snow peas and carrots add vegetables, crunch and color. Spoon filling into crisp Romaine leaves and enjoy with a spoonful of sauce drizzled over the top. Note - do not add salt to this dish as tamari, even low sodium, is salty enough.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch, Main Course
Cuisine Asian
Servings 4
Calories 295 kcal

Ingredients
  

Dipping Sauce

  • ⅓ cup low-sodium tamari or soy sauce sub coconut aminos
  • 2 teaspoons ginger puree  from a jar, or fresh finely grated
  • 2 tablespoons Mirin Japanese cooking wine
  • 1 tablespoon unseasoned rice vinegar
  • 2 tablespoons water
  • ½ tablespoon mild honey
  • pinch of red pepper flakes optional

Turkey Filling

  • 4 ounces snow peas 1 huge handful
  • 1 cup finely chopped onion
  • ½ cup grated or chopped carrot
  • 1 ½ tablespoons coconut oil
  • 1 ½ tablespoons organic ginger puree or fresh finely grated
  • 3-4 garlic cloves finely chopped
  • 1 ¼ pounds ground turkey 10%-15% fat
  • 1 tablespoon low-sodium tamari wheat-free soy sauce
  • ¼ teaspoon ground black pepper
  • 1-2 pinches crushed red pepper
  • ¼ cup chopped green onion
  • 3 hearts of Romaine or butter lettuce, iceberg head
  • 1 tablespoon Black and white sesame seeds for garnish optional

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Instructions
 

  • Place sauce ingredients in a jar and shake to combine. Reserve for serving. Thinly slice snow peas crosswise, chop your onion and grate carrot
  • Heat coconut oil in a large fry or sauté pan over medium heat. Add onion, snow peas and carrots to the pan and cook, stirring, until vegetables are soft. Add the ginger and garlic and cook 1 minute. Add ground turkey to the pan and cook until no longer pink, breaking it up with a wooden spatula or spoon, about 10 minutes.
  • Add tamari, black and red pepper, and green onion. Stir together and serve in trimmed lettuce leaves. Drizzle with a  little of the sauce and sprinkle with sesame seeds (optional). You can also serve them family style by placing the meat in a bowl along side of a plat4e of stacked lettuce leaves.

Notes

If you're using iceberg lettuce or butter lettuce, cut off the root end and carefully separate leaves. 

Nutrition

Calories: 295kcalCarbohydrates: 17gProtein: 38gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 78mgSodium: 1064mgPotassium: 739mgFiber: 3gSugar: 8gVitamin A: 3110IUVitamin C: 23mgCalcium: 69mgIron: 3mg
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Blueberry Vinaigrette

by 5 Comments

A great salad starts with great dressing. What's a Caesar without the Caesar, or a steakhouse wedge without that classic creamy blue? For my latest grilled chicken salad, it's all about this creamy, purple-hued blueberry vinaigrette-bursting with flavor and vibrant color. I use a blueberry balsamic vinegar for an extra boost, but regular balsamic works too. And if you're not in the mood to grill, feel free to top your salad with leftover roast or rotisserie chicken. This vinaigrette brings it all together.

Pouring blueberry vinaigrette on the chicken salad.

This blueberry vinaigrette is smooth, slightly sweet, and tangy with a rich, vibrant purple color that makes any salad pop. Made with fresh or frozen blueberries, a splash of blueberry balsamic (or regular if that's what you have), and a few pantry staples, it's quick to blend and endlessly versatile. Use it on greens, grain bowls, or even roasted vegetables-it's a total upgrade from store-bought dressing.

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Why You'll Love This Recipe

  • Fresh or frozen blueberries - Either make a great blueberry vinaigrette.
  • Simple to make - Puree in a blender and strain.

For a nice lemon vinaigrette recipe, check out this lentil quinoa salad with lemon vinaigrette.

Blueberry Vinaigrette Ingredients

  • Blueberries - Either fresh or frozen work.
  • Oil - Extra virgin olive oil or avocado oil work well.
  • Vinegar - Use either balsamic blueberry vinegar or regular balsamic vinegar.
  • Honey - To sweeten up a bit if desired. I use zero-sugar honey.
  • Shallot - For added savory flavor (optional).

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

If you love berries, here is a raspberry vinaigrette recipe too.

How to Make Blueberry Vinaigrette

If using frozen blueberries, thaw them completely first. Simply add everything to a blender and puree well, then strain to remove bits of blueberry skin if desired. Save the honey for after pureeing to see if you want it sweeter.

Chef's tip: With its balance of fruit and vinegar, this dressing is almost like a French-style gastrique-a sweet-and-tangy sauce traditionally served with meats or vegetables. You don't need to know the term to love the flavor, but it gives this vinaigrette a chef-level twist. And getting that blueberry vinegar (to me) is really worth it, but I am vinegar nut! Check out the photo of all of my oils and vinegars in this classic French Vinaigrette recipe.

Grilled Chicken Salad with Blueberry Balsamic Vinaigrette.

Serving Suggestions

  • Grain bowls - Drizzle over quinoa, farro, or wild rice with arugula, goat cheese, and walnuts.
  • Grilled meats - A bright contrast for grilled chicken, pork tenderloin, or pan-seared duck breast.
  • Cheese boards - Spoon a little alongside goat cheese or brie for a pop of color and flavor.
  • Dessert drizzle - For a sweeter version, add a touch more sweetener and use it over vanilla ice cream, Greek yogurt, cheesecake, or gluten-free pound cake.

Check out the lemon caper vinaigrette in this recipe. I serve it with fish and seafood.

Recipe FAQs

How long does blueberry vinaigrette last?

Store it in a sealed jar in the fridge for up to 5 days. Shake or stir before using.

Can I use frozen blueberries?

Yes! Just thaw them first and drain off any excess liquid to avoid watering down the dressing.

Can I make it sweeter or less sweet?

Absolutely-adjust the sweetener to taste, depending on how tart your berries are. Use honey or a non-flavored simple syrup. I like this one that is no-sugar simple syrup. Great to have on hand for sweetening needs.

More Recipes With Berries

Who can resist berries? Whether fresh or frozen, they are not only delicious but good for you! From breakfast smoothies and parfaits, to dessert, there's lots of ways to use them.

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If you make this blueberry vinaigrette, 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

Blueberry Vinaigrette

Sally Cameron
Blueberry vinaigrette is the star of this summery main course salad. Make the dressing with either blueberry balsamic vinegar or good balsamic vinegar to start. This recipe doubles easily. Grill chicken or use leftover roasted or rotisserie chicken for faster assembly. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course condiment
Cuisine American
Servings 4
Calories 220 kcal

Equipment

Ingredients
  

Blueberry Vinaigrette (½ cup)

  • ¼ cup blueberries fresh or frozen, thawed
  • 2 tablespoons blueberry balsamic vinegar regular balsamic vinegar
  • 2 teaspoons honey if using regular balsamic
  • 1 teaspoon finely chopped shallot optional
  • 2 pinches sea salt
  • 2 pinches ground black pepper

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Instructions
 

  • Place oil, blueberries, vinegar, honey, and shallot into blender and puree until smooth. Pour through a small fine strainer to get rid of small bits of blueberry skin. Season with pinches of salt and pepper.
  • Place chicken breast in a heavy zip bag and seal out air. Pound thick end flatter using the smooth side of a meat mallet, a meat pounder or the flat side of a frying pan. Don't hit it so hard that you destroy the chicken. Use gentle but firm, even pound until the thicker end is flatter like the shin end. Remove from the bag and sprinkle wit salt, pepper and granulated garlic. Drizzle with oil.
  • Heat a grill to hot, scrape grates clean and oil to prevent sticking. Alternatively use a grill pan indoors. Place the smooth side of the chicken breast down first with one end facing 10:00. Grill for approximately two minutes. Then move the end to facing 2:00. and grill for two more minutes. This will give you nice grill marks. Turn the chicken and grill for approximately another 3 minutes or until chicken is firm to the touch (165º). Remove chicken and allow to stand for a few minutes. Slice or dice into cubes for the salad.
  • Place salad greens in two bowls or plates and divide the goodies between the two. Serve dressing on the side, a few tablespoons per person. Extra keeps well covered and refrigerated.

Notes

Extra dressing thickens up after it sits or is refrigerated. Thin with a little water and whisk until smooth again, or if you have the blueberry balsamic vinegar, thin with that.
Another way to sweeten if desired is to use a zero-sugar honey or zero-sugar simple syrup.  I use them all of the time!

Nutrition

Calories: 220kcalCarbohydrates: 14gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 504mgPotassium: 628mgFiber: 2gSugar: 10gVitamin A: 549IUVitamin C: 16mgCalcium: 23mgIron: 1mg
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Butternut Carrot Soup

by 5 Comments

Warm, creamy, and brilliant orange in color, here is a soup for your fall enjoyment. Butternut carrot soup with leeks, curry powder and ginger equals delicious and healthy. Ruby red pomegranate seeds are jeweled garnish and the toasted pumpkin seeds add a nice crunch.

Curried butternut squash soup

Fall means cooler mornings with soft foggy light and crisper evenings. The air smells different, and the light is different. Are you ready to start eating soup again? That's what inspired this recipe for butternut squash carrot soup. And the nice thing is this recipe is good for almost all special dietary needs. Special diets aside, it's warming, creamy and delicious.

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Why You'll Love Butternut Carrot Soup

  • Naturally creamy & healthy - Butternut squash and carrots purée into a silky base that's gluten-free and easily made vegan.
  • Warm & cozy flavor - Curry, ginger, and turmeric add gentle spice and depth without overpowering.
  • Seasonal & make-ahead - A colorful fall soup that's perfect for gatherings, meal prep, or freezing.

Ingredients You'll Need

  • Butternut squash - Creamy and bright orange, it makes a naturally rich base for the soup.
  • Carrots - Bring earthy sweetness, antioxidants, and vibrant color that pairs perfectly with butternut squash.
  • Curry powder - A warming spice blend that comes in many styles from sweet to hot. I prefer a mild or "sweet" curry powder so the soup is cozy, not spicy.
  • Turmeric - A powerful anti-inflammatory, high in curcumin. It's also the base note in many curry blends and adds golden color.
  • Leeks - Mild and slightly sweet; a good swap is a sweet onion.
  • Ginger - Use fresh grated or a jarred ginger purée, which disappears smoothly into soups. Naturally anti-inflammatory thanks to gingerols.
  • Broth - Chicken or vegetable broth, preferably low-sodium or homemade.
  • Oil - Extra-virgin olive oil or avocado oil, or coconut oil.
  • Garlic - Adds aromatic depth; fresh cloves are best.

Chef's Tip - Shortcuts Welcome
If you're short on time, use pre-cut butternut squash cubes from the produce section. I like starting with a whole squash for the freshest flavor (and it's usually less expensive), but the pre-cut packs work perfectly well in this soup.

Substitutions and Variations

  • Make it creamier - Stir in a little canned coconut milk or cream for extra richness.
  • Switch the curry - Try Thai red curry paste instead of curry powder for a different flavor profile.
  • Herb finish - Top with fresh cilantro, parsley, or even basil for brightness.
  • Turn up the spice - Add a pinch of cayenne, chili flakes, or hot curry powder for more heat.
Curried Butternut Carrot Soup | AFoodCentricLife.com

How to Make Butternut Carrot Soup

To speed up this recipe, purchase the cubed butternut squash in many produce departments. Already cubed (either by you or the store) even freezes. Thaw overnight in the refrigerator before using for soup.

How to Cut Up Butternut Squash (If Buying Whole)

Curried Butternut Carrot Soup | AFoodCentricLife.com

Butternut squash can be hard to handle with their tough outer skin and bowling pin shape, but don't let that deter you. The photos will help make it easy. You need a sharp, heavy knife and a sharp vegetable peeler.

Curried Butternut Carrot Soup | AFoodCentricLife.com

Chef's tip - small hand tools like peelers do get dull after years of use. If it's dragging, get a new one. I prefer the plastic handled y-peelers and they are about $4, available at kitchen stores.

Scooping seeds out of a butternut squash then chopping.

How to Make Butternut Carrot Soup

After cutting the squash into small cubes (about 1 ½" or so) and chopping the carrot and leek you are ready to cook. Add the squash, carrot and leek to a pan and cook gently until softened. Add the garlic and spices and cook for another minute. Add the broth and simmer until all vegetables are very soft. Then puree in a high speed blender for a smooth and creamy soup. You may need to puree in batches.

Optional Garnishes for the Soup

Garnishes are optional, but they do add visual interest and more flavor. The ruby pomegranate seeds are a tart-sweet compliment and add beautiful color. The toasted pumpkin seeds provide a nice crunch. For how to toast them, read here. They are great on salads too.

More Creamy Fall Soup Recipes

Love creamy soups? Try these.

📖 Recipe

Curried butternut squash soup

Butternut Carrot Soup

Sally Cameron
Creamy smooth and brilliant orange, this curried squash and carrot soup is anti-imfammatory and filled with nutrition. Choose either a sweet or hot curry. Extra turmeric is optional, but it adds to the brilliant color as well as the nutrition. For an alternative or to make it stretch to serve more, try adding a little coconut milk. See note at end on using a whole butternut squash.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4
Calories 309 kcal

Equipment

  • Soup pot like a Dutch oven
  • Blender or immersion blender

Ingredients
  

  • 2 pounds butternut squash cubes or 1 small whole squash, 2 ¼-2/1 2 pounds
  • 2 tablespoons oil olive or coconut
  • ½ pound orange carrots chopped small
  • 1 cup chopped leek or onion
  • 3 large garlic cloves finely chopped
  • 2-3 teaspoons ginger puree
  • 2-3 teaspoons curry powder
  • 2 teaspoons turmeric powder optional
  • ½ teaspoon sea salt
  • ⅛ teaspoon white pepper or black
  • 3 cups broth chicken or vegetable, preferably homemade

Optional garnishes

  • 4-6 tablespoons pomegranate seeds
  • 4 tablespoons toasted pumpkin seeds see link below

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Instructions
 

If using a whole squash start here

  • Trim a thin slice off the top and bottom of the squash. Cut the squash in half across the neck. Peel with a sharp vegetable peeler. Scoop out seeds and stringy inside. Cut squash into cubes. See post photographs for help.

If using butternut packed cubes, start here

  • Heat oil in a medium pot until warm. Add chopped carrots and leeks. Cook until softened. Add the garlic and cook 1 minute. Add the ginger, curry powder, turmeric (if using) salt and pepper. Cook for 1-2 minutes for the flavors of the spices to bloom. Add the squash and broth. Cover and simmer until all vegetables are very tender, about 20 minutes.
  • Puree soup until smooth in a Vitamix or blender. Serve warm, garnished with pomegranate seeds and toasted pumpkin seeds if desired. Leftover soup keep well refrigerated for 4-5 days.

Notes

How to Toast Pumpkin Seeds recipe link here. 

Nutrition

Calories: 309kcalCarbohydrates: 43gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 399mgPotassium: 1343mgFiber: 8gSugar: 11gVitamin A: 33963IUVitamin C: 56mgCalcium: 165mgIron: 4mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Cream of Broccoli Soup Recipe

by 4 Comments

This cream of broccoli soup recipe is silky smooth, full of fresh broccoli flavor, and ready in about 30 minutes. Broccoli, aromatics, and broth are blended with a little spinach for a beautiful green color, then finished with cream for a rich, velvety texture. It's an easy, comforting soup for lunch or dinner, with simple dairy-free and vegan options too.

cream of broccoli soup with sausage

Made with simple ingredients and plenty of fresh broccoli, this is an easy soup to make your own. Use heavy cream or half-and-half for a classic finish, or coconut milk for a dairy-free version. Serve it as a light main course or pair it with a salad or sandwich for an easy meal.

Cream of Broccoli Soup Recipe Snapshot

  • Silky and velvety - Blended until smooth for a luxurious, creamy texture.
  • Fresh broccoli flavor - Plenty of broccoli plus a little spinach gives the soup fresh flavor and beautiful green color.
  • Quick and easy - Made in one pot and ready in about 30 minutes.
  • Easy to customize - Finish with cream or coconut milk, and use chicken or vegetable broth to suit your preference.

And for another creamy green vegetable soup, try this easy cream of asparagus soup (either coconut milk or heavy cream options)

Ingredients You'll Need

Raw broccoli florets in a glass bowl.
  • Extra virgin olive oil - For sautéing the onion and celery and building the flavor base.
  • Onion - Adds savory sweetness and depth.
  • Celery - Adds aromatic flavor to the soup base.
  • Broccoli florets - Use fresh florets from whole heads or bagged florets for convenience.
  • Broth - Low-sodium chicken broth provides a flavorful base and lets you control the salt.
  • Cream or coconut milk - Heavy cream or half-and-half gives the soup a classic creamy finish; canned coconut milk works well for a dairy-free option.
  • Baby spinach - Blends right into the soup and helps give it a vibrant green color.
  • Fresh herbs (optional) - Chives or parsley add a fresh finish and a pop of color.

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

Chef's Tip: Choosing the Right Broth
With a simple soup like this, the broth makes a difference. Use a good-quality chicken broth for a classic flavor, or vegetable broth to keep the soup plant-based. Homemade broth is terrific if you have it-try my Instant Pot Chicken Broth, long-simmered chicken bone broth, or Homemade Vegetable Broth.

Substitutions and Variations

  • Add protein - Top bowls with sliced chicken or turkey sausage to turn the soup into a heartier meal.
  • Add cheese - Stir in a little grated sharp cheddar or Parmesan after blending for a richer, more savory finish.
  • Adjust the texture - For a thinner soup, add a little extra broth until it reaches the consistency you prefer.

Love broccoli? Try this roasted broccoli with parmesan.

How to Make Cream of Broccoli Soup

  1. Start by cooking the onion and celery in olive oil until soft, then add the broccoli and broth. Bring to a boil then turn down to low and cover, cooking until the broccoli is very tender when pierced with the top of a paring knife (about 20 minutes).
  2. When broccoli is tender, add half of it with the broth to a blender. Add half the coconut milk and spinach and puree until smooth. Puree in two batches as hot liquids expand in the blender.

If using the sausage, chop and brown while soup is simmering.

Close up of creamy broccoli soup on the table.

Serving Suggestions

Cream of broccoli soup makes a satisfying meal on its own, but it's even better with something on the side:

  • Salad - A crisp green salad balances the richness - try arugula, Caesar salad with homemade Caesar dressing or a simple garden salad.
  • Garlic toast - Make gluten-free garlic toast with butter or olive oil and a little garlic.
  • Cornbread - Fresh, fresh cornbread (naturally gluten-free) pairs perfectly with a creamy soup.

Storage & Freezing

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often.

Freezing: Soups with coconut milk or cream can sometimes separate after freezing. The flavor is fine, but the texture may turn slightly grainy. If you want to try freezing, cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge and blend briefly before reheating to restore smoothness.

Make ahead: This soup is a great candidate for prepping a day in advance - it often tastes even better the next day as the flavors meld.

Recipe FAQs

What can I use instead of coconut milk?

If you prefer, substitute half-and-half or heavy cream for the coconut milk. For a vegan option, try oat cream, soy cream, or another plant-based cream replacement, considering your choice may effect the flavor.

Can I use frozen broccoli?

Yes. Frozen broccoli works well in this recipe and can save prep time. Use the same weight as fresh and add directly to the pot.

How can I make this soup thinner?

Stir in extra broth or water a little at a time until it reaches your preferred consistency.

Can I freeze cream of broccoli soup?

Soups with cream or coconut milk don't freeze as well because the texture can separate and become grainy. The flavor is fine, but the consistency may change. If freezing, cool fully, freeze in portions, then re-blend briefly before reheating.

More Creamy Soup Recipes

There's something timeless about a smooth, creamy soup - warm, velvety, and comforting with every spoonful. These recipes are easy to make at home, blend up beautifully, and turn simple vegetables into cozy bowls of comfort.

📖 Recipe

Cream of Broccoli Soup

Sally Cameron
This creamy soup gets its bright green color from broccoli and spinach and it richness from coconut milk. And you do not taste any coconut at all. The sausage adds protein and a crisp compliment to the soup. Serve with a side spinach salad. This soup is very thick. If want want it thinner, use a little more broth. For vegan or vegetarian diners, omit the chicken sausage. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4
Calories 273 kcal

Equipment

  • 5 quart pot, pan or Dutch oven

Ingredients
  

  • 1 tablespoon extra virgin olive oil plus 1 teaspoon
  • 1 small onion finely chopped
  • 2 ribs celery finely chopped
  • 1 ½ pounds bagged broccoli florets or several large heads
  • 3 cups low sodium chicken or vegetable broth preferably homemade
  • 1 cup canned coconut milk half and half or heavy cream
  • 4 handfuls raw baby spinach leaves bagged spinach
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Optional Garnishes

  • ¾ pound pre-cooked chicken-turkey sausage 4 links, optional
  • 2 tablespoons chopped chives or parsley for garnish optional

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Instructions
 

If starting with bagged florets

  • Heat 1 tablespoon oil in a medium pot (4-5 quarts) over medium-low heat and cook the onion and celery until soft, 3-4 minutes. Add the broccoli florets and the broth and bring to a boil. Cover the pot with a lid, reduce the heat to low and simmer until broccoli is very tender when pierced with the tip of a paring knife, about 20 minutes.

If starting with broccoli heads

  • You can use bundles of fresh broccoli as well. Cut the large, thick stems from the top florets part. Chop the stems small, as they are more fibrous and tough, then chop the florets roughly. Finish by following the directions above.

Sausage instructions (optional)

  • While the soup is simmering, brown the sausage. Slice links in half lengthwise, lay them flat on a cutting board and chop them into small pieces on the diagonal. Crisp sausages pieces in a non-stick pan over medium heat in 1 teaspoon olive oil until the edges are browned.

Pureeing

  • Place half of the broccoli, half of the coconut milk, and 2 handfuls of spinach into a blender and puree, starting with low speed and gradually increasing to high, with the lid on. Be careful when blending hot liquids. Blending the batch a half a a time is safer. Repeat with the other half and combine back into the pot and keep warm until serving time.

Serving

  • Taste the soup and add a little more salt and pepper if desired. When serving, portion soup into bowls and top each bowl with crisped sausage pieces. Add chopped chives or parsley for garnish if desired.

Notes

For nutrition calculation, add protein grams for whatever sausage you're using as it is optional. The one I use is 11 grams a link.

Nutrition

Calories: 273kcalCarbohydrates: 20gProtein: 11gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 304mgPotassium: 1099mgFiber: 7gSugar: 6gVitamin A: 4029IUVitamin C: 165mgCalcium: 140mgIron: 4mg
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Seared Scallops with Hoisin Glaze

by 4 Comments

Seared scallops make for a fast, tasty and healthy dinner. They are sweet, meaty, and tender. They are fast enough for a quick weeknight dinner and elegant enough for dinner guests.

Seared scallops with Hison

Last night I simply seared the scallops in a hot non-stick pan with a little oil, then glazed them with Hoisin Sauce. It took maybe 10 minutes. It's nice served with asparagus.

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How to Buy Scallops

I buy medium to big ones, which can be anywhere from 1-2 ounces each. You need is 4-5 ounces per person.

Look for "dry" or "chemical free" scallops. Ask if they have been treated with a phosphate solution. Treated scallops absorb water. A brilliant white color is a giveaway. You pay for water weight and they don't taste as good or brown as well.

Scallops should smell like the ocean, fresh and clean, not strong or fishy. If you want scallops to cook at about the same time and look nice on a plate, have the person at the fish counter pick them out carefully and individually. Watch them so you get what you want and don't be afraid of telling them which ones you want.

How to Sear Scallops

To sear scallops, pat them dry and season with a little salt and pepper. Most importantly don't overcook them!  Overcooked scallops are rubbery, not tender. They should be still barely translucent in the center, and they cook very quickly.

How to Serve

Hoisin glazed scallops can be served on brown rice, or try black Chinese "Forbidden" rice., noodles (especially Asian varieties) or zucchini noodles. For a no-grain option, serve simply over vegetables.

Asparagus is a nice compliment to the seared scallops. Steam spears or roast in a hot oven for just a few minutes. Stir-frying is another good option. Finish asparagus with a few drops of nutty sesame oil and for flair add a sprinkle of toasted sesame seeds.

Hoisin|AFoodCentricLife.com

About Hoisin Sauce

If you are not familiar with Hoisin, it is a classic Chinese sauce with a strong sweet-salty flavor. If you've ever ordered  Moo Shu in a Chinese restaurant, it's served with Hoisin.

Hoisin has a beautiful, deep purple-black color. Hoisin can be used as grilling sauce (great for ribs, chicken and jumbo shrimp) and as a dipping sauce. I've made vinaigrettes and marinades with Hoisin.

I've created a homemade Hoisin that is great and gluten-free.The recipe is here plus another recipe for grilled Hoisin chicken kabobs

if you'd rather buy it, read your labels and find an organic Hoisin. Whole Foods 365 brand makes one. The ingredients are much better than the standard stuff in the Asian aisle which contain caramel coloring and food dye Red No. 40, both best to stay away from.

Update July 2015 - I've created a new homemade Hoisin that is great and gluten-free.The recipe is here plus another recipe for grilled Hoisin chicken kabobs

hoisin seared scallops | AFoodCentricLife.com

📖 Recipe

hoisin seared scallops | AFoodCentricLife.com

Seared Scallops with Hoisin Glaze

Sally Cameron
If scallops are very cold (in the refrigerator), allow to stand at room temperature for about 30 minutes to take the chill off while you gather any other ingredients for your dinner. Serve over rice, Asian noodles or quickly cooked, sliced asparagus finished with toasted sesame oil.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Entree, Main Course
Cuisine Asian
Servings 4 servings
Calories 453 kcal

Equipment

  • Non-stick pan with lid

Ingredients
  

  • 1   pound large, dry sea scallops
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons extra virgin coconut oil
  • 2-3 tablespoons Hoisin sauce

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Instructions
 

  • If scallops are refrigerated, allow them to stand at room temperature for about 30 minutes. Pat scallops dry with a paper towel. If the small side muscle (abductor) is still attached, pinch it off.  It is tough to eat.  Season scallops with a little salt and pepper.
  • Add oil to a non-stick sauté or fry pan over medium to medium-high heat. When pan is hot place scallops in pan flat side down. Don't crowd them. Leave scallops alone and don't move them for a few minutes. The edges will start to get brown. You are aiming for a golden crust. Turn scallops over, turn heat down, and using a spoon or pastry brush glaze with the Hoisin. Cover and cook 1 more minute. Do not over cook them. They will be a little translucent looking in the middle, don't worry. Serve immediately.

Notes

Hoisin glazed scallops can be served on brown rice, or try black Chinese "Forbidden" rice., noodles (especially Asian varieties) or zucchini noodles. For a no-grain option, serve simply over vegetables.
Asparagus is a nice compliment to the seared scallops. Steam spears or roast in a hot oven for just a few minutes. Stir-frying is another good option. Finish asparagus with a few drops of nutty sesame oil and for flair add a sprinkle of toasted sesame seeds.

Nutrition

Calories: 453kcalCarbohydrates: 29gProtein: 56gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 110mgSodium: 3459mgPotassium: 981mgFiber: 1gSugar: 9gVitamin A: 21IUVitamin C: 0.1mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!