120+ Easy Lunch Recipes - The Best Soups, Salads & Sandwiches

Air Fryer Red Potatoes

Aysegul Sanford — Mon, 13 Nov 2023 17:05:17 +0000

It’s no secret that air-fried red potatoes are an easy way to fill your table with savory, expertly seasoned taste. If you can’t get enough of the subtle sweetness and creamy texture of red-skinned potatoes, get out your recipe book! My Red Potato Salad combines savory bacon, crisp dill pickles, and fresh dill with a creamy mayo dressing guaranteed to wow all your dinner guests.

Ingredients

Cooking new potatoes in the air fryer requires only a handful of ingredients you likely already have in your pantry.

Red potatoes: Small, creamy, and mildly sweet red potatoes (also known as red skin and new potatoes) are a must for this air fryer recipe. Though I use small red potatoes for this dish, other small, tender potatoes, such as Yukon Gold potatoes, would also work. However, avoid using potatoes with too much starch—such as russet potatoes—as they won’t crisp up or tenderize as well as other potato types.
Oil: I use olive oil to give my little red potatoes their irresistible crispiness and well-seasoned exterior. However, you may substitute olive oil with any other mild-flavored oil, like avocado oil or ghee.
Seasonings: I chose to season my air-fried new potatoes with a basic, savory mix of dried thyme, garlic powder, paprika, salt, and ground black pepper. To give your potatoes extra smoky undertones, you may also use smoked paprika.

Other Seasoning Ideas

Want to take your air fryer roasted red potatoes to the next level? Though optional, these expert seasoning ideas allow you to customize your red potatoes with dozens of other tasty flavor profiles.

Favorite spice mixtures: One of the best parts about air fryer potato recipes is how easy they are to customize based on the dish with which you serve them. For a sweet and peppery flavor profile, Italian seasoning makes a delicious seasoning mix. Or, you can enhance this dish’s spice and savoriness by opting for authentic Cajun seasoning, which you can easily make using my Blackened Seasoning recipe. Or, you can give your new potatoes a herby, warm, and bright finish using Mediterranean Seasoning, Baharat Spice Mix, or Ranch Seasoning.
Spices: If you love spicy food, a few simple additions can give your air-fried potatoes a hot kick. Depending on what you serve with your potatoes, curry powder, red pepper flakes, cayenne pepper, chili powder, onion powder, and more can transform your red potatoes into a piquant side fit for even the biggest spice fans.
Fresh herbs: Enliven your air fryer new potatoes with fresh, gourmet flavor by finishing them off with a sprinkle of chopped fresh thyme, fresh parsley, fresh basil, or fresh rosemary.
Parmesan cheese: A great way to give your little red potatoes a rich, umami flavor is to sprinkle them with parmesan at the end of cooking. Cheesy and salty, these garlic parmesan air fryer potatoes will have the whole table asking for your recipe.

How to Cook Red Potatoes in the Air Fryer?

Making baked red potatoes in the air fryer is one of the quickest, simplest ways to delight your tastebuds and cut your kitchen prep in half. Six steps and twenty minutes are all you need to make this mouthwatering side.

Prepare the air fryer: Preheat the air fryer to 400 degrees F.

Combine the seasonings: Take out a large bowl and add the olive oil, dried thyme, garlic powder, paprika, salt, and pepper. Whisk until thoroughly combined.
Toss potatoes: Add the baby red potatoes to the seasoning mixture and toss until each potato has an even coating.
Arrange the cut potatoes: Place the seasoned potatoes in the air fryer basket, arranging them in a single even layer without overcrowding.
Air fry the red potatoes: Cook the potatoes for about 15 minutes, shaking the basket every five minutes, until the potatoes are tender when pierced with a knife. If the potatoes aren’t fork-tender at the end of 15 minutes, continue cooking them in one-minute increments until done.
Serve: Transfer your fresh air-fried red potatoes onto a serving platter and serve with your favorite sauce on the side.

How to Store and Reheat?

To ensure maximum crispiness, I recommend eating them on the day of cooking. However, you can store your leftover potatoes in a pinch with these pro storage tips.

Storage: These air fryer mini red potatoes will stay fresh for up to three days when you store them in an airtight container in the refrigerator.
Reheat: To reheat your red potatoes, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.

Serving Suggestions:

This simple air fryer side is one of the tastiest, most versatile potato recipe ideas in my cookbook. Hassle-free and quick, this simple side dish takes the stress out of complicated meal prep.

Side dish with meat dishes: Hands-down, these bite-size potatoes make for the perfect weekday dinner side dish. Serve them with your favorite chicken main—like my effortless Baked Chicken Kabobs or perfectly portioned Air Fried Cornish Hens—for a menu the whole family can enjoy. Or, try a savory beef recipe, such as Reverse Sear Tenderloin or classic Pot Roast, to make a meal worthy of a gourmet dinner spread.
Serve as finger food: Not only are air fryer red potato wedges a perfect side dish for countless mains, but they’re also excellent finger food! Serve a plate of air-roasted potatoes with a side of your favorite dipping sauce—like my Blue Cheese Dip and Yogurt Ranch Dip, and watch them disappear in minutes.

Expert Tips

Preparing baby red potatoes in the air fryer is a surefire way to fill your plate with savory, crisp, and creamy flavors. These pro tips will guarantee your potato side is as delicious as possible—with none of the hassle!

Wash and dry: Washing your red potatoes is essential to removing bacteria and debris before cooking. After washing, though, dry the potatoes thoroughly with paper towels or a clean kitchen towel before adding them to your recipe. Otherwise, the seasoning will not stick to the potato skin, and they won’t come out as crispy.
Cut them evenly: When cutting new potatoes for this dish, slice them into uniform sizes to ensure even cooking. If they’re small enough, you may cook whole red potatoes in the air fryer, but if you have larger potatoes, I recommend cutting them into even, bite-sized pieces for the best results.
Don’t overcrowd: When cooking small red potatoes in the air fryer, it’s vital that you don’t overcrowd the basket to ensure proper air circulation and even cooking. I found that my 6-qt. air fryer (affiliate link) was large enough to accommodate one pound of red potatoes. However, if you have a smaller air fryer, you may need to cook your potatoes in two batches to ensure they lay in a single even layer.
Toss a few times while cooking: To ensure even roasting, I recommend tossing your potatoes a few times during the air frying process, preferably every five minutes.
Check for doneness: The best way to tell the doneness of your red skin potatoes is by using the “knife test.” Pierce the center of a potato with a knife or fork. If the blade enters and exits the flesh easily, you may remove your potatoes from the heat. If the blade encounters resistance, continue air frying the potatoes in one-minute increments until done.
Every air fryer is different: As you prepare your red baby potatoes, remember that different air fryers result in different heat levels and cooking times. I tested this recipe using an Instant Pot (affiliate link) and a Ninja Air Fryer (affiliate link), but if you have a different model, be sure to check your potatoes throughout the cooking process to avoid under or over-cooking.

FAQs

There’s no reason to stress over this simple air fryer recipe. This easy FAQ will answer all your remaining questions, from how long to cook red potatoes in the air fryer to nutritional information.

Can you air fry red potatoes?

Definitely! Air frying red potatoes results in expertly seasoned, delectably crisp, and lusciously tender potatoes in half the time as regular frying. All you need to do is season and oil your potato slices, air fry them at 400 degrees F. for 15-17 minutes (tossing occasionally), and enjoy.

Should you boil potatoes before air frying?

No, there’s no need to boil your potatoes before air-frying them. Boiling them first will make them mushy, and they won’t maintain their shape while eating.

What temperature to air fry potatoes?

Though you may air fry red skin potatoes at 350 and 375 degrees F., we found that 400 degrees F. for 15 minutes resulted in the crispiest, most tender potatoes. Remember, however, that you must adjust your cooking time should you choose a different temperature.

Are air-fried red potatoes healthy?

Air-frying is generally healthier than traditional frying methods, as it uses less oil, reduces calories and trans fats, and helps retain more nutrients in your main ingredient. However, it’s also important to note that potatoes—no matter your preparation method—are high in carbohydrates and low in protein, though they also contain vitamins and minerals, like Vitamin C and potassium (source.) Therefore, I encourage you to customize your menu depending on your dietary needs and the dishes with which you plan to pair your air-fried potatoes.

How long to air fry red potatoes at 400 degrees F.?

I recommend cooking your small red potatoes for 15-17 minutes at 400 degrees F., shaking the basket every five minutes to ensure even cooking.

How to make French fries with red potatoes in the air fryer?

To make air fryer red potato French fries, begin by washing, drying, and slicing your potatoes into thin, even-sized strips (i.e., into the shape of a French fry). Then, place potatoes in a large bowl of cold water and soak for 30 minutes. Once done, drain and dry the potatoes with a clean kitchen towel, toss them in olive oil and your desired seasonings until evenly coated. Next, arrange your seasoned potato slices in a single even layer in your air fryer basket and cook them at 375 degrees F. for 12-15 minutes, shaking the basket halfway through. When the air fryer red potato fries reach your preferred level of crispness, remove them from the heat, sprinkle them with any additional seasoning, and serve.

Other Potato Side Dishes You Might Also Like

Making crispy red potatoes in the air fryer is one of my favorite ways to please a crowd. For even more fan-favorite potato dishes, these tasty recipes will fill your menu with creamy, savory goodness every night of the week.

If you try this crispy Air Fryer Red Potatoes recipe or any other one of our Air Fry Recipes, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Red Potatoes Recipe

Get ready to tantalize your taste buds with this Air Fryer Red Potatoes recipe! In just 20 minutes, you can transform simple ingredients into a delectably crispy and flavorful weeknight dinner side dish or snack. Use this easy recipe to make a delicious side dish or a quick snack that is guaranteed to impress.

Course Vegan side dish

Cuisine American Vegetarian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 113kcal

Author Aysegul Sanford

Ingredients

1 pound baby red potatoes washed, blemishes removed and halved (no need to peel)
1 tablespoon olive oil
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat the air fryer to 400 degrees F.
In a large mixing bowl, whisk together the olive oil, dried thyme, garlic powder, paprika, salt, and pepper.
Add the baby red potatoes and toss to combine.
Place the potatoes in a single layer into the air fryer basket, being sure not to overcrowd them.
Cook the potatoes until tender when pierced with a knife, about 15 minutes, shaking the basket every 5 minutes. If not tender after 15 minutes, continue to cook in 1-minute increments until done.
Transfer the air-roasted potatoes onto a serving platter and serve.

Notes

Yields: This recipe makes 1 pound air fried red potatoes that are ideal for serving 4 people. The nutritional values below are per serving.
Rinse and dry: It is important to make sure the potatoes are dry before tossing them in the olive oil mixture to ensure that the potatoes are evenly coated and can crisp up during the cooking process.
Do not overcrowd your air fryer: Cook in batches, if needed, so that the heat is evenly distributed and they have enough room to crisp up.
Sprinkle it while it’s still hot: Though optional, you may sprinkle your air-fried small red potatoes with additional salt, herbs, and parmesan cheese directly after cooking (while the potatoes are still hot). Doing so ensures that the baby red potatoes heat and develop the new flavors—making them as rich and savory as possible—while also melting any additional cheese.
Storage: To ensure maximum crispiness, I recommend air frying them right before serving. However, you can store your leftover potatoes in an airtight container in the fridge for up to 3 days.
Reheat: To reheat, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.
Oven roasting: If you do not have an air fryer, you can roast your red potatoes in the oven. Simply use 2 tablespoons of oil (instead of one), transfer the cut potatoes onto a parchment-lined baking sheet, and roast in a preheated 450-degree oven for 25-30 minutes.

Nutrition

The post Air Fryer Red Potatoes appeared first on Foolproof Living.

Chicken Butternut Squash Soup

Aysegul Sanford — Tue, 10 Oct 2023 20:34:19 +0000

Zoup! Good, Really Good^®provided me with the product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.

On a cold day, nothing satisfies me more than a yummy soup full of great flavors. While I adore the more standard Vegan Butternut Squash Soup or globally inspired Butternut Squash Thai Soup (Zoup! also makes a creamy, heat-and-eat butternut squash soup), there is something so special about a healthy chicken soup with butternut squash.

Creamy or chunky, made entirely from scratch using the most delicious Zoup! Good, Really Good^® Chicken Bone Broth, I have got you covered with plenty of ways to make this creamy chicken and butternut squash soup your own.

Ingredients

Butternut squash soup with chicken requires nothing more than a few simple ingredients. We will need:

Olive oil: You can also use avocado oil or clarified butter (aka ghee) in this recipe.
Vegetables: Go for an aromatic background of yellow onions, red bell pepper, and garlic cloves.
Spices + seasonings: Ground cumin adds depth and complexity to this butternut chicken soup. You could also try ground coriander or turmeric to celebrate that orange color and make it even more nutritious.
Chicken: Go for boneless, skinless chicken thighs for a richer flavor, but leaner chicken breasts can also be used.
Butternut squash: Pick up a butternut squash that is heavy for its size and prep when you get home. If working with butternut squash is new to you, check out my post on the Best Way to Cut Butternut Squash before you get started.
Chicken broth: While you can make your own Homemade Chicken Stock when I am short on time, I reach for Zoup! Good, Really Good^®Chicken Bone Broth. I love purchasing Zoup! as it has the same complex, homemade taste with a balanced flavor. While it is widely available in retailers across the country, you can also purchase it online at ZoupBroth.com, Amazon, and Walmart.com. Plus, Zoup! has a number of different broths to choose from, but in this instance, I would stick to the Chicken Bone Broth, Original Chicken Broth, or Low Sodium Chicken Broth.
Lemon juice: A squeeze of freshly squeezed lemon juice is a last-minute addition to brighten up the flavors.
Fresh herbs: Fresh parsley gives the slowly simmered soup a nice pop at the end. Reserve some on the side for garnish, too. For even more depth of flavor, consider adding fresh thyme or sage while the soup simmers on the stove.
Optional toppings: Pumpkin seeds add a wonderful crunch, but they are optional.

Variations and Substitutions

If you find yourself short on time or are looking to make this squash soup recipe on a busy weeknight, here are some short-cut suggestions to save you some time in the kitchen:

Rotisserie chicken: It is no secret that rotisserie chicken or cooked leftover chicken is a great shortcut when you are short on time, and this chicken soup with squash is no different. If you use either one of these options, simply shred them and add them to the soup at the same time as you are adding the butternut squash. You will need about 4-5 cups of shredded or cubed chicken.
Roasted butternut squash: Use leftover Roasted Butternut Squash to add extra depth and caramelized flavor, thanks to all those natural sugars.
Winter squash: Can’t find butternut squash? Use any winter squash that is available, like roasted acorn squash, roasted delicata squash, or pumpkin. Alternatively, you can swap out half the squash for some diced carrots and sweet potatoes for a slightly different flavor texture or flavor that is just as delicious.
Lime juice and cilantro: Give it a unique twist by swapping out the lemon juice and parsley for lime juice and fresh cilantro.
Add grains: Make it a complete meal with the addition of leftover cooked quinoa, brown rice, or pasta. Toss it right into the soup near the end of cooking.
Coconut milk: If you want an even more luxurious creamy texture, consider finishing it with a touch of coconut milk or heavy whipping cream.
Extra toppings: Add even more contrast to flavor and texture by topping it off with croutons, a swirl of yogurt or sour cream, fresh herbs like chives, basil or tarragon, or a sprinkle of red pepper flakes.

How to Make Butternut Squash Chicken Soup?

I like to think of this as a high-protein butternut squash soup, thanks to the addition of chicken. It is also a great soup to make on a cold night in chilly weather. Not to mention, it is easy to make. Here’s how I like to make it in a few easy steps on the stovetop:

Saute aromatics: Heat olive oil in a large Dutch oven or large soup pot over medium to medium-high heat. Add onion, bell pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
Simmer soup: Add the chicken, butternut squash, chicken stock, salt and pepper. Give it a good stir. Cover and bring to a boil. Then, reduce to low heat, put the lid back on, and let it simmer for 15-20 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
Shred chicken: With a large slotted spoon or tongs, remove the chicken and allow to cool slightly. Shred it with two forks or cut it into cubes.
Blend half of the soup: Ladle 4-5 cups of the soup into a large heatproof bowl. Blend until smooth with an immersion blender.

Finish: Carefully transfer the pureed soup back into the pot (be careful, it will still be hot!) along with the shredded chicken. Bring the soup to one last boil. Finish with lemon juice and parsley.
Garnish and serve: Ladle into bowls, top with pumpkin seeds and more parsley. Serve with lemon wedges on the side.

How to Store, Freeze, and Reheat Leftovers?

This Chicken squash soup stores beautifully in both the fridge and freezer. Just like so many soup recipes, the flavors get better the longer they have time to marry together. To store and reheat, simply:

Store: Cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
Freeze: Cool completely and ladle soup into freezer-safe airtight containers, leaving some room at the top to allow for expansion. Freeze for up to 3 months.
Reheat: If frozen, thaw the soup overnight in the refrigerator. When ready to reheat, place a pot over medium heat, add the soup, and bring to a gentle simmer. Or, reheat individual servings in a microwave-safe bowl, covered, in 30-second intervals in the microwave. Stir each time in between and continue until warmed through.

What to Serve with this Butternut Squash Soup?

Butternut squash and chicken soup is a meal all its own, but I love to serve it with crusty bread or winter greens on the side to round it out as a complete meal. You could try:

Bread: A simple French baguette would work perfectly, but you could also go for a crusty, dippable bread like No Knead Bread, Rustic Olive Bread, No Knead Brioche, or even my Fresh Garlic Bread in the Air Fryer.
Salad: Any one of our Autumn Salad Recipes will do. But feel free to enhance the butternut squash even further with Butternut Squash Quinoa Salad or keep it easy with Fall Harvest Salad or Simple Apple Salad Recipe.

Expert Tips

Save on time: The majority of the prep work comes from peeling and cubing the butternut squash, so if you are short on time, you can prep the vegetables the day before or buy pre-cut vegetables from the grocery store.
Blending is personal: I really want you to make this soup your own, so you can blend half the soup as I do in the recipe card, skip the blending altogether, or blend the entire soup for a creamy, thick consistency. Just make sure to remove the chicken prior to blending.
If you do not own an immersion blender, blend until smooth in a high-powered blender or food processor, or use a potato masher to puree it. However, keep in mind that when blending hot liquids, always make sure to fill no more than halfway, remove the measuring cap, and partially cover with a kitchen towel so the steam will be able to escape.

More about Zoup!

Zoup! was created by the founders of Zoup! Eatery, which served soup face-to-face to consumers for over two decades. In other words, they really know their soup! In addition to their expertise and knowledge, I always pick up a jar of Zoup! Broth (packaged in recyclable glass jars, by the way) whenever I get a chance because:

The Zoup! Good, Really Good^®Broth lineup includes original and low-sodium chicken broths, veggie broth, seafood broth, and chicken and beef bone broths.
The broth is kettle-cooked in small batches using the freshest and finest ingredients.
It is low in calories, paleo-friendly, and completely free of artificial ingredients, preservatives, gluten, GMO’s, fat, trans fat, and saturated fat.
Zoup! has also introduced Culinary Concentrates™, gourmet broth bases available in Chicken Bone Broth and Beef Bone Broth, plus Savory No Chicken Vegan Broth, offering a space-saving solution for home cooks.
And for when you crave soup but want something you can just heat and eat, Zoup! makes shelf-stable soups in nine flavor-forward recipes, including Chicken Potpie, Garden Vegetable, and Butternut Squash with Brown Butter and Sage.

If you are interested in learning more, visit ZoupBroth.com and follow @ZoupGoodReallyGood on Facebook, Instagram, and TikTok and @ZoupGoodReallyGoodBroth on Pinterest.

As a reader of Foolproof Living, Zoup! is offering 20% off your first order of Zoup! Products on Amazon. Use the code, 20FOOLPROOF at checkout (under the payment section.) The code is valid until November 6, 2023.

FAQs

What herbs go with butternut squash soup?

Hearty herbs such as rosemary, thyme, sage, and bay leaf add depth and herbal complexity, while fresh herbs like parsley, cilantro, basil, tarragon, and chives give it the finish of fresh flavor.

Can you use chicken broth in butternut squash soup?

Yes, both chicken broth and chicken stock can be used to make butternut squash soup. The delicate meaty flavor is a nice addition to an otherwise vegetarian soup.

Is butternut squash soup good when sick?

According to Healthline, butternut squash has many health benefits. It contains high amounts of powerful vitamins, minerals, and antioxidants, most notably vitamin A and vitamin C, making it an ideal choice to keep a sore throat at bay. So, yes, butternut squash soup is a good way to soothe yourself when you are feeling under the weather.

Do you need to peel butternut squash for soup?

We do recommend peeling butternut squash when making soup, as doing so will result in a creamy and smooth texture.

What protein goes with butternut squash soup?

Butternut squash pairs well with a variety of animal and plant-based protein resources. Chicken, beef, quinoa, and tofu are just a few to name.

Other Comforting Soup Recipes for Fall and Winter:

If you try this Chicken Butternut Squash Soup, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Butternut Squash Soup Recipe

Butternut Squash chicken soup combines the heartiness of chicken thighs with the warmth of homemade soup. Great for a chilly evening, this one-pot meal is both nourishing and flavorful.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 284kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 medium onion chopped (~2 cups)
1 medium red bell pepper chopped (~1 cup)
1 teaspoon ground cumin
4 cloves garlic minced or pressed
1 pound boneless skinless chicken thighs or chicken breasts
6 cups butternut squash* peeled and cut into cubes (2 pounds)
5 cups Zoup! Good Really Good® Chicken Bone Broth
1 teaspoon Kosher salt more to taste
½ teaspoon black pepper
4 tablespoons lemon juice
2 tablespoons fresh parsley chopped, plus more for garnish
2 tablespoons pumpkin seeds optional, for garnish

Instructions

Heat olive oil in a large, heavy bottom pot over medium-high heat. Add in onion, pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes.
Stir in the garlic and cook, stirring constantly, for 1 more minute.
Add in the chicken, cubed butternut squash, chicken stock, salt and pepper. Give it a stir.
Put the lid on and bring it to a boil. As soon as it comes to a boil, turn down the heat to low, put the lid back on, and let it simmer for 20-25 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
Using a slotted spoon, remove the chicken from the soup and shred it (or cut it into cubes). Set the now-shredded chicken aside.
Ladle 4-5 cups of the soup mixture into a large heatproof bowl. Using an immersion blender, blend until smooth.
Transfer the pureed soup back into the pot along with the shredded chicken. Taste for seasoning and add more if necessary.
Bring the soup to one last boil.
Stir in the lemon juice and parsley. Ladle into bowls, garnish with the additional parsley and pumpkin seeds (if desired), and serve with lemon wedges on the side.

Notes

Yields: This soup makes 6-7 cups of soup, which is ideal for 6 servings. The nutritional values below are per serving.
Storage: To store leftovers, cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
Squash: While we used butternut squash in this recipe, you can pretty much use any squash you have on hand, including pumpkin, acorn squash, kabocha squash, and even delicata squash.

Nutrition

The post Chicken Butternut Squash Soup appeared first on Foolproof Living.

Tuna Melt Sandwich

Aysegul Sanford — Fri, 06 Oct 2023 22:22:20 +0000

I like to think that tuna melt sandwiches mean the tuna will be the star of the show. However, I find that the bread and cheese transform it into something spectacular. Because of this, I have done my research on what makes an unforgettable tuna melt. In other words, I have got you covered with plenty of variations for the bread, cheese, and cooking style. So don’t be shy and have some fun with this tuna melt recipe!

If you love the convenience of canned tuna recipes, be sure to try Chickpea Tuna Pita Sandwich or Chickpea Salad with Tuna.

Ingredients – What’s in a Tuna Melt?

I find the best tuna melt recipe starts with quality ingredients. The recipe starts with making a classic tuna salad, which is used to layer with cheese in between two pieces of bread before baking it in the oven or cooking it on the stovetop. Here is what you will need to make the tuna salad, along with the bread, cheese, and toppings:

Tuna Salad Ingredients

Tuna: Look for 5-ounce cans of high-quality wild-caught Albacore tuna packed in water. If you are concerned about mercury, go for skipjack tuna (sometimes labeled light tuna), which has lower mercury levels than larger albacore or yellowfin tuna.
Celery stalk
Pickles: Go for your favorite pickles, such as Kosher, dill pickles, or bread and butter pickles. Or swap out the pickles for pickle relish instead.
Hard-Boiled Egg: I follow this recipe on how to make hard-boiled eggs, which works every time.
Parsley: Fresh herbs, like parsley, give it a refreshing bite. Experiment with other herbs, like tarragon or dill, or give it a final sprinkle of fresh chives.
Mayonnaise: Mayonnaise brings the tuna salad together. Feel free to use vegan mayo or swap out half the mayo for plain Greek yogurt for a nice protein boost or sour cream for some tang.
Lemon juice: Freshly squeezed lemon juice will provide the best flavor.
Kosher Salt
Black Pepper

Tuna Sandwich Ingredients

Buns / Bread Slices: I used Brioche Buns for their buttery richness, but plain, sesame seed, or poppy seed hamburger buns will also do. If you want to go more on the traditional hot tuna melt, you can use ½-inch slices of white bread. However, sourdough bread, whole grain bread, ciabatta, or even English muffins would also work.
Cheese: Sharp cheddar cheese makes a classic tuna fish melt, which is why most people say that it’s the best cheese for a tuna melt. However, you can also use provolone, mozzarella, Swiss cheese, or Havarti in this sandwich recipe. If you want to take things up a notch, feel free to experiment with different types of cheese, like pepper jack, Monterey jack, Gruyere, fontina, or smoked gouda. You can use slices of cheese from the deli counter or grate a whole block of cheese when you get home.
Cucumber: Fresh cucumber slices offer a nice crunch and color.
Avocado: Peel, seed, and slice a fresh avocado just before serving to add some healthy fats and extra richness.
Tomato Slices: Use ripe tomatoes for the best flavor, such as Roma, tomatoes on the vine, or heirloom tomatoes. Once sliced, lay them out on paper towels to absorb excess moisture so your tuna and tomato sandwich doesn’t get too soggy.
Salad Greens: Salad greens, baby arugula, or chopped romaine lettuce offer a nice crunch and contrast to the creamy tuna salad.
Cornichons: Optional, but I love the extra gourmet touch of cornichons as garnish if you so choose.

Optional Add-Ins:

Onion: Finely dice half of a red onion or some green onion to add to the tuna salad for an extra savory bite.
Dijon Mustard: Add 1 tablespoon of Dijon mustard to the tuna salad mixture.
Spicy Peppers: Give the tuna salad a little kick with a pinch of cayenne pepper or a seeded and diced jalapeno or Fresno chile.
Butter / Olive Oil: When I do not have buns on hand and decide to go for sliced sandwich bread, I love to slather one side of the bread with butter or drizzle with extra virgin olive oil for extra richness (keep reading to learn more!).

How to Make a Tuna Melt Sandwich in the Oven?

This recipe for tuna melt sandwich starts with homemade tuna salad. Once you have that prepped and ready, the rest is so easy. Follow these step-by-step directions to make the tuna fish sandwich in the oven:

Make the tuna salad: In a medium bowl, mix together the tuna, celery, pickles, hard-boiled egg, parsley, mayonnaise, lemon juice, salt and pepper. Taste and adjust the seasoning to your liking.
Prep the sandwiches: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place all 4 buns open-face on the baking tray. Top each bottom bun with 1 slice of cheese, followed by ½ cup of the tuna filling. Place another slice of cheese on the top bun.

Bake: Bake in the oven for 8-10 minutes or until the cheese melts. Remove from the oven and allow to cool slightly.
Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a handful of salad greens. Top with the top bun. Garnish with a cornichon (if desired) and enjoy!

How to Make Tuna Melt on the Stove?

Alternatively, you can make this tuna salad melt in a large skillet on the stove. It is really not much different than making a grilled cheese sandwich. I find this works best if you are using white sandwich bread or English muffins. If you decide to go for the stovetop method, here’s how I like to do it:

Butter Bread: Butter one side of 8 slices of bread or the outside of 4 English muffins.
Assemble: Flip the bread or English muffins over, and place 1 slice of cheese on each unbuttered side. Add ½ cup of the tuna mixture to 4 slices of bread or the 4 bottom halves of the English muffins. Top with avocado and tomato, followed by the top slice of bread or English muffin (buttered side out).
Toast: Heat a large skillet over medium to medium-low heat. Place 2 tuna melts in the skillet and cook until the bread is golden brown on the first side, about 4-5 minutes. Flip and continue to cook until the cheese is melted, about 3-4 minutes more. Remove from the skillet and continue with the remaining 2 tuna melt sandwiches.
Cool and serve: Let them cool for a few minutes and serve.

How to Make Ahead and Store?

The most time-consuming part of this recipe is making the tuna salad. So if you want to get ahead, I recommend prepping the tuna salad in advance. With that out of the way, the tuna melts come together in less than 15 minutes. Here are my best make-ahead and storage tips:

Make Ahead: Prepare the tuna salad and store it in an airtight container in the fridge for up to 2 days. The tuna and veggies will leach out a bit of water the longer it sits in the fridge, so give it a good stir just before using.
Storage: The recipe makes 4 sandwiches, so if you are only serving 1-2 people, I recommend storing leftover tuna salad and toppings in separate airtight containers in the fridge. Assemble and bake the sandwiches just before serving.

With that being said, if you end up with leftovers of this melted tuna sandwich, you can store them in an airtight container after they come to room temperature. Keep them in the fridge for up to 2 days. Reheat in a low heat (300 degrees F.) oven until heated through.

How to Serve

Think of this as a tuna cheese sandwich with all the fix-ins. Because of this, I like to serve it a bit more casually, either as a light lunch or simple dinner, with any of the following:

Soup: Make it more of a comforting meal with tomato soup – what a classic tuna melt combination.
Bean Salads: Add some more plant-based protein with Five Bean Salad or Texas Bean Salad.
Potato Salads: Make it more of a heartier meal by serving alongside Red Potato Salad or Potato Salad with Capers.
Coleslaw: Add some crunch with Greek Yogurt Coleslaw or No Mayo Coleslaw.
Seasonal Salads: Give it a refreshing touch with Avocado and Mango Salad, Mexican Corn Salad, Yogurt Cucumber Salad, or a green salad, like Spring Mix Salad.
Deli-Style: Keep it simple with some crunchy pickle spears and potato chips, just like your corner deli!

Expert Tips

While the recipe for this easy tuna melt sandwich recipe is pretty straightforward, there are a few things that I learned during my recipe testing. So, here are a few tips to help you get the best results when making this recipe:

Drain the tuna well: Make sure to drain the cans of water-packed tuna before mixing to prevent too much water in the tuna salad, which could make it soggy.
Preheat the oven or skillet: Whether you are using the oven or a skillet, make sure it is properly preheated before you start cooking.
Medium to low heat is key: Keep it low and slow. Bake at the recommended 350 degrees F or cook over medium to medium-low heat on the stove to melt the cheese without burning the bread.
Give it a gentle press: If using the stovetop method, feel free to gently press down on the sandwich with a spatula to give the bread a nice sear. Be careful not to push so hard that all the filling spills out the sides.
Serve open-faced sandwiches: If you want to cut down on the carbs or prefer to eat an open-face tuna melt with a fork and knife, assemble open-faced tuna melts by simply omitting the top slice of bread.

FAQs

What is a tuna melt?

A tuna melt is a hot sandwich that combines tuna salad with melty cheese between two slices of griddled bread. Additional toppings, such as avocado, tomato, and lettuce, can be included.

What goes good with tuna melts?

Tuna melts are a classic sandwich that pair well with tomato soup, coleslaw, pickle spears, potato chips, garden salad, potato salad, and pasta salad.

What cheese is best with tuna?

Cheddar cheese is classic in a toasted tuna sandwich, but have fun and experiment with different cheeses such as provolone, mozzarella, pepper jack, Havarti, Gruyere, fontina or smoked gouda.

Other Seafood Recipes You Might Like

If you try this Tuna Melt Sandwich recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Tuna Melt Sandwich Recipe

Tuna Melt Sandwich layered with cheddar cheese, homemade tuna salad and baked in the oven for all the ooey-gooey goodness. Later, topped off with sliced avocado, tomatoes and salad greens to turn it in a out-of-this world delicious sandwich. Ready in 30 minutes and great for any meal of the day.

Course Sandwich

Cuisine American

Diet Kosher

Prep Time 15

Cook Time 10

Total Time 30

Servings servings

Calories 447kcal

Author Aysegul Sanford

Ingredients

For The Tuna Mixture:

2 cans tuna 5 oz. each (I prefer wild-caught Albacore tuna packed in water) – drained
4 stalks celery chopped
2-3 small pickles chopped
1 hard boiled egg peeled and chopped
2 tablespoons fresh parsley chopped
½ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Sandwich:

4 hamburger buns* sliced in half as you see in the photos (or your favorite toast)
8 slices cheddar cheese or provolone, mozzarella or Havarti would also work
1 cucumber sliced thinly
1 avocado ripe sliced
1 large tomato sliced
½ cup salad greens or arugula
4 cornichon as garnish – optional

Instructions

To make the tuna mixture: Mix together drained tuna, celery, pickles, egg, parsley, mayonnaise, lemon juice, salt and pepper in a bowl. Taste for seasoning and add in if necessary.
To make the sandwiches: Preheat the oven to 350 degrees.
Place 1 slice of cheese on the bottom half of a bun and top it off with ½ cup of the tuna mixture. Place another slice of cheese on the top bun. Place both of them (facing up) on the sheet pan. Repeat the same process with the rest of the buns.
Bake in the oven for 8-10 minutes or until cheese melts. Take it out of the oven and let it cool for a minute.
To Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a green salad leaf. Put the top bun.
If preferred, garnish with a cornichon (as seen in the photos) and serve.

Notes

Yields: This recipe makes 4 sandwiches, which is good for 4 servings. The nutrition information below is per serving.
Bread: We opted for brioche buns, but regular sliced whole wheat or white sandwich bread can also be used.
Cheese: Sharp yellow cheddar is ideal, but white cheddar, provolone, or Havarti can also be used.
Make Ahead: You can make the tuna salad a day in advance. When ready to serve, simply assemble the tuna melts as written in the recipe.
Storage: You can store the leftovers in an airtight container in the fridge for up to one additional day.
To cook it on the stovetop:
1. Butter Bread: Butter one side of 8 slices of bread.
2. Assemble: Flip the bread and place 1 slice of cheese on each unbuttered side. Add ½ cup of the tuna mixture to 4 slices of bread. Top with avocado and tomato, followed by the top slice of bread (buttered side out).
3. Toast: Heat a large skillet over medium to medium-low heat. Place 2 tuna melts in the skillet and cook until the bread is golden brown on the first side, about 4-5 minutes. Flip and continue to cook until the cheese is melted, about 3-4 minutes more. Remove from the skillet and continue with the remaining 2 sandwiches.
4. Cool and serve: Let them cool for a few minutes and serve.

Nutrition

The post Tuna Melt Sandwich appeared first on Foolproof Living.

Roasted Brussels Sprouts and Sweet Potatoes

Aysegul Sanford — Wed, 20 Sep 2023 19:47:47 +0000

Here at Foolproof Living, we love to roast colorful root veggies in the oven. Not only is this method quick and easy, but it’s the tastiest way to get your daily dose of nutrients. If you’re looking for more easy recipes for beautifully caramelized, tender roasted veggies, you have to make my Roasted Acorn Squash, this Maple Roasted Carrot dish, and my Baked Butternut Squash Cubes.

Ingredients

We’re keeping the ingredient list short and simple for this roasted brussel sprout and sweet potato recipe. The veggies crisp up perfectly with just a little olive oil, and we’re adding a few additional seasonings to enhance the flavor of this dish. Here’s what you’ll need:

Fresh Brussels sprouts: Rinse them under cold water and slice them in half. If you have larger sprouts, cut them into quarters.
Sweet potatoes: You’ll need 1 or 2 large sweet potatoes or 3-4 medium sweet potatoes. Be sure to peel them and cut them into 1-inch cubes.
Fresh garlic cloves: Peel garlic and mince finely. Don’t have fresh garlic on hand? Use a teaspoon of garlic powder instead.
Extra-virgin olive oil
Seasonings: You’ll need paprika (sweet or smoked), ground cumin, kosher or sea salt, and black pepper.
Fresh Herbs (optional): We used fresh parsley as a garnish, but when making this dish during the holiday season, we use other fresh herbs like fresh sage, fresh thyme, or fresh rosemary.

Substitutions

Root vegetables are ideal for roasting because the high heat allows the veggie’s natural sugars to caramelize and release a sweet flavor. Feel free to swap the sweet potatoes for your favorite root vegetable or even switch up the flavor profiles of this dish. Here are some ideas:

Pioneer Woman’s Brussel sprouts and sweet potatoes: The Pioneer Woman has a delicious variation of this Brussel sprouts and sweet potato recipe that uses butternut squash and onion. If you’d like to try out her version, swap the sweet potatoes for cubed butternut squash and add some diced onion (she uses yellow onion, but red onion would also work.) If you don’t know how to cube butternut squash, check out my easy How to Cut Butternut Squash guide. If you’re not a fan of butternut squash, try substituting chopped carrots. You can even make roasted yams and Brussels sprouts for another substitution.
Maple roasted Brussels sprouts and sweet potatoes: Sweet and savory is such a classic combo! Balance the savory spices in this recipe by adding a sweetener like sweet maple syrup, which will also help to bring out those beautiful caramelized flavors. I recommend drizzling your oven-roasted sweet potatoes and Brussels sprouts with maple syrup (about one tablespoon), just as I did in this Maple Roasted Carrots recipe. For another sweet option, try drizzling your roasted veggies with a dash of balsamic vinegar or balsamic glaze (affiliate link.)

How to Roast Sweet Potatoes and Brussel Sprouts?

In just 30 minutes, you can serve up this impressive, colorful vegetable dish that pairs with an endless number of main dishes. Plus, with only one bowl and a sheet pan, it makes for a super easy cleanup. Here’s how to make brussel sprouts and sweet potatoes in oven:

Prep your equipment: Preheat your oven to 400 degrees F (204 degrees C). Line a large sheet pan with parchment paper or aluminum foil and set aside.

Combine the veggies and seasonings: Add the veggies, olive oil, garlic, cumin, paprika, salt, and pepper to a large or medium bowl. Toss Brussels sprouts and sweet potatoes with all the oil and seasonings until evenly coated.
Transfer to the baking sheet: Transfer the seasoned veggies to the prepared baking sheet and spread them into a single layer.
Roast vegetables: Place in the center rack of the oven for 20-25 min, making sure to flip halfway through.
Serve: Transfer the roasted sweet potato and brussel sprouts to a serving bowl or plate. Sprinkle with fresh parsley or other fresh herbs, if desired.

Variations with Optional Add-Ins

While roasted brussels sprouts and sweet potatoes are delicious as-is, they make an excellent base for salads, grain bowls, and more. Get creative by drizzling with dressings, adding lots of toppings, or adjusting the flavor profile to suit a special occasion. Here are a few suggestions:

Add quinoa: Turn this easy side dish into a roasted vegetable salad with cooked quinoa. For nutritious, simple, and filling lunch or dinner options, add your roasted brussels sprouts and sweet potato to this yummy Quinoa Sweet Potato Bowl or to my other delicious Quinoa Salad recipes. If you’d like to try these recipes but you are unfamiliar with cooking quinoa, I have you covered. Check out my easy guide for Cooking Quinoa on the Stove.
Mix with salad greens or massaged kale: Amp up the nutrients of this dish by tossing it with your favorite salad greens or kale. For a restaurant-worthy creation, finish off your sweet potato brussel sprout salad with a drizzle of Lemon and Balsamic Dressing and top it with lots of Crispy Bacon.
Nuts and dried fruits: While you can enjoy roasted sweet potatoes and Brussels sprouts year-round, they’re especially fitting for the autumn season because of their warm, cozy flavors. If I’m making this dish for Thanksgiving, I love adding festive toppings like chopped pecans (or walnuts) and dried cranberries. Feel free to use your favorite nuts and dried fruit, such as dried figs or sliced almonds. Or, add a fun pop of color by tossing this sweet potato brussel sprout recipe with some fresh pomegranate seeds.

How to Make Ahead, Store, & Reheat?

While sheet pan Brussel sprouts and sweet potatoes are quick and easy to throw together for a last-minute side dish, they’re also make-ahead-friendly for meal prep and storage-friendly for those yummy leftovers. Here are some make-ahead, storage, and reheating tips:

Make-ahead: You can make this sweet potato and brussel sprout recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve.
Store: Bring the baked brussel sprouts and sweet potatoes to room temperature before placing them in an airtight container. They’ll stay fresh in the fridge for up to 4 days.
Reheat: You can reheat your leftovers for a few seconds in the microwave or in a 300-degree F oven for about 10 minutes or until warmed through.

What to Serve It With?

Baked sweet potato and Brussels sprouts are a classic side that pairs with virtually any main dish. While it is one of my go-to dishes for holiday dinners, you can also enjoy this recipe as a snack, appetizer, or simple lunch! Here are a few of my serving recommendations:

Serve it with turkey: As part of the autumn harvest, roasted brussel sprouts with sweet potatoes are a must for your Thanksgiving menu or holiday table. Serve them as part of your Thanksgiving meal along with Turkey Breast Tenderloin, Roasted Turkey Legs, Maple Cranberry Sauce, Sweet Potato Souffle Recipe, and all your favorite Thanksgiving recipes. Or, for year-round enjoyment, serve this side dish with a roast chicken, such as my Air Fryer Cornish Hen.
Pair it with beef: For a restaurant-quality meal, serve your roasted sweet potato brussel sprouts with a succulent, tender beef dish. My favorites are Reverse Sear Tenderloin Roast and Barefoot Contessa’s Pot Roast.

Expert Tips

When it comes to roasting Brussel sprouts and sweet potatoes, the goal is to make them tender, caramelized, and crisp rather than mushy and lifeless. Thankfully, this is easy to achieve with just a few tricks up your sleeve! Here’s what you need to know:

Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping medium-sized sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters.
Leave the outer leaves: While you can remove any loose sprout leaves before roasting, I prefer to leave them since they crisp up really well in the oven and add a nice crunch to the dish.
Flip halfway through the roasting process: When roasting sweet potatoes and Brussels sprouts, flip them halfway through to ensure even cooking. They can turn from perfectly crisp and caramelized to mushy pretty quickly, so make sure to keep an eye on them after about 20 minutes (every oven is different). You’ll know they’re done when they’re fork-tender.

FAQs

Can I roast brussel sprouts and sweet potatoes together?

Yes, you can. Roast sweet potatoes and brussel sprouts in the oven for a total time of about 20-25 minutes to achieve a fork-tender texture with crisp, caramelized edges. Plus, sweet potato brussels sprouts are a savory and sweet combination that makes for the perfect side dish.

What temp to roast brussel sprouts and sweet potatoes?

You can cook sheet pan sweet potatoes and brussel sprouts in a 400-degree F oven for 20-25 minutes or until fork-tender.

Can I roast brussels sprouts and sweet potatoes in the air fryer instead?

For a quick and easy cooking option, you can make air fryer brussel sprouts and sweet potatoes instead of roasting them in the oven. I recommend roasting them in the air fryer basket at 400 degrees F for 17-20 minutes or until you achieve tender potatoes and crispy brussel sprouts.

What pairs well with brussel sprouts?

Root veggies, such as sweet potatoes, carrots, and butternut squash, pair beautifully with sprouts. Roasted root vegetables and brussel sprouts require around the same cook time, resulting in a tender texture with crisp, golden brown, and caramelized edges. It’s the perfect combination of savory and sweet.

Should I soak brussel sprouts before roasting?

There’s no need to soak your sprouts before roasting them. However, I recommend giving them a good rinse under cold running water to remove any dirt, debris, or pesticides. You can lightly dry them with a paper towel before cooking to ensure they crisp up nicely.

Other Roasted Vegetable Recipes You Might Like:

Whether you need a delicious side dish to serve with your holiday dinner or you are just looking for a healthy veggie meal for a Tuesday night dinner, we have a good collection of vegetable side dishes for you to choose from. Below are a few hand-picked recipes that we make regularly:

If you try this Roasted Sweet Potato Brussel Sprouts Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Roasted Brussels Sprouts and Sweet Potatoes Recipe

These Oven-Roasted Brussel Sprouts and Sweet Potatoes are an easy side dish that’s vegan, gluten-free, and dairy-free. Tender, perfectly caramelized, and seasoned with cumin and paprika, these veggies are just as tasty as they are nutritious. Serve this recipe as a snack or appetizer, alongside your favorite weeknight meal, or even as an accompaniment to your holiday table.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (as a side dish)

Calories 271kcal

Author Aysegul Sanford

Ingredients

1 pound Brussels sprouts trimmed and halved lengthwise
1 pound sweet potatoes peeled and cut into 1-inch cubes
2 cloves fresh garlic minced or 1 teaspoon garlic powder
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon paprika sweet or smoked
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon fresh parsley optional or other fresh herbs like fresh sage, thyme or rosemary

Instructions

Preheat oven to 400 degrees F (or 204 degrees C). Line a large baking sheet with parchment paper (or aluminum foil) and set aside.
Into a large bowl, place halved Brussels sprouts, cubed sweet potatoes, minced garlic, olive oil, ground cumin, paprika, salt, and pepper.
Give it a good toss to ensure that the vegetables are coated with all the seasonings and oil.
Transfer onto the prepared baking sheet and make sure that they are spread on a single layer.
Roast vegetables in the oven for 20 to 25 minutes, flipping halfway through the cooking process.
Transfer the now-roasted sweet potatoes and Brussels sprouts to a serving platter. Serve it with a sprinkle of fresh parsley.

Notes

Yields: This recipe yields about 4 to 5 cups of roasted vegetables, which is ideal for serving 4 people as a side dish. The nutritional values listed below are per serving.
Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters.
Make-ahead: You can make this recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve.
Store: Bring the roasted vegetables to room temperature before placing them in an airtight container. Keep them in the fridge for up to 4 days.
Turn it into a salad: An earlier version of this recipe was tossed with ½ cup of cooked quinoa, 1 cup of arugula, a handful of pumpkin seeds, and pomegranate arils. It was drizzled with a homemade salad dressing. Below are the ingredients you will need to make the dressing:
- ¼ cup orange juice freshly squeezed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper

Nutrition

The post Roasted Brussels Sprouts and Sweet Potatoes appeared first on Foolproof Living.

Mediterranean Hummus Recipe

Aysegul Sanford — Tue, 05 Sep 2023 00:39:37 +0000

While I love a good flavored hummus like my Carrot Hummus recipe, there really is something about plain hummus that just brings me back to my roots. Simple, straightforward, and with just a few pantry staples, homemade hummus is only a few steps away.

Hummus Ingredients

A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:

Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
Water: A bit of water helps with consistency. For best results, use ice-cold water.
Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well.
Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need.

Substitutions and Optional Garnish Ideas

While you can serve this DIY hummus simply as is, I find extra garnishes and Mediterranean additions compliment the classic characteristics of hummus and give it depth of flavor. Some favorites you can try include:

Chickpeas: If you would prefer to make hummus from dried chickpeas, I recommend trying Ottolenghi’s method of cooking chickpeas. Place 1 ⅓ cups dry chickpeas in a bowl, cover with cool water, add 1 teaspoon baking soda, cover and soak overnight. The next day, drain, rinse, and cook in a pot of water for 40 minutes to an hour, or until softened. And if you prefer it to be quicker, you can cook chickpeas in a pressure cooker as well.
Olive Oil: Create a deep crevice into the bowl of hummus with a large spoon and finish with a generous drizzle of olive oil.
Pine Nuts + Olives: Add crunch and fruitiness by finishing with toasted pine nuts and chopped Kalamata olives or green olives.
Hummus Seasoning: Finish with an array of spices and herbs, such as my Mediterranean Seasoning or Baharat Spice Blend, bright and tangy sumac, or dried oregano.
Greek: Garnish with chopped sun-dried tomatoes, crumbled feta cheese, chopped red onion, and a drizzle of olive oil.

How to Make Hummus From Scratch?

If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:

Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.

Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.

How to Make Ahead, Store, and Freeze?

Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:

Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.

How to Serve

This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:

Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, grilled lamb, or beef kabobs.
Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls.
Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.

Expert Tips

While the recipe for this authentic hummus recipe is pretty simple and straightforward, below are a few tips to ensure you get perfect results on your first try:

Should I remove the skins of chickpeas? I am sure you’ve seen a lot of recipes suggesting removing the chickpea skins. While I get why they recommend doing so, I personally do not have the time or patience to do so. And I guarantee you that this recipe is just as creamy and delicious without removing the skin.
Use high-quality tahini: The quality of your tahini makes a huge difference here. For optimal taste and texture, use a brand of tahini that uses the buttery white Humera sesame seeds from Ethiopia. It should also be soft and creamy. If the tahini bottle has been sitting in the fridge for a while, be sure to give it a good stir before using it.
Use an ice cube: This is an optional step, but it really works. To achieve an extra smooth and creamy hummus, add 1-2 ice cubes near the end of processing.
No food processor? Use a blender. However, please keep in mind that if you have a high-speed blender like Vitamix (affiliate link), you might have to stop the machine and scrape the sides a few times.
Serve at room temperature: Fun fact – restaurant hummus is never refrigerated and is made fresh each morning. While I refrigerate my batch of homemade hummus to get ahead, I always serve it at room temperature.

FAQs

What is hummus?

Hummus originated in the Middle East, but many countries have welcomed and adapted it to their own. Such variations include Israeli, Lebanese, Palestine, Egyptian, and Greek hummus.

What is the secret to the creamiest hummus?

The creamiest hummus is made from soft chickpeas and a high-powered food processor or blender. Adding 1-2 ice cubes at the end of the processing time would also help.

Can you have hummus on a Mediterranean diet?

Yes, hummus is a staple of the Mediterranean diet and is celebrated for being plant-based and full of protein, dietary fiber, and healthy fats.

What is the main ingredient in hummus?

The main ingredient in hummus is chickpeas, sometimes referred to as garbanzo beans.

How much tahini for hummus?

This is more about personal preference and cultural influence, but I use ⅓ cup tahini for every 1 (14-15 oz) can of chickpeas.

Other Mediterranean Recipes You Might Enjoy:

It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:

If you try this Mediterranean Hummus Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 139kcal

Author Aysegul Sanford

Ingredients

3 tablespoons lemon juice freshly squeezed
1/4 cup water
1/3 cup tahini paste
2 tablespoons extra virgin olive oil
1 can chickpeas (14 oz.) drained and rinsed
2 small cloves garlic minced
1/4 teaspoon cumin
Pinch of cayenne pepper
Pinch of black pepper
1/2 teaspoon salt
2 tablespoons Italian parsley finely chopped

Instructions

In a small bowl, combine the lemon juice and water.
In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
Reserve 2 tablespoons of chickpeas as a garnish.
Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with pita chips or toasted bread on the side.

Notes

Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

The post Mediterranean Hummus Recipe appeared first on Foolproof Living.

1905 Salad

Aysegul Sanford — Thu, 31 Aug 2023 19:24:22 +0000

Viral salads are all the craze these days, much like the La Scala Salad (aka Kardashian Salad) and Jen Aniston Salad. And this Columbia 1905 salad recipe has so much rich history, it’s no wonder it has taken the internet by storm.

What is 1905 Salad?

The 1905 salad was invented by a waiter named Tony Noriega at the Columbia Restaurant (one of the most iconic restaurants in America) in the heart of the Ybor City neighborhood of the Tampa Bay area in Florida. He was working late at the restaurant one night and used some leftovers in the fridge to create what the restaurant now serves tableside (with some minor adjustments made to the original).

Contrary to its name, it was actually created in the 1940s and was later adapted by Columbia and added to the menu in the 1970s as an answer to the salad bar. The name of the salad, ‘1905’, was created to celebrate the year the restaurant was founded as Florida’s oldest restaurant.

Since then, the unique flavors of the 1905 salad have been considered a culinary representation of the Cuban and Spanish heritage of Ybor City and the Tampa Bay area. Because of its Cuban/Spanish origin, the salad goes by many names, including the 1905 Columbia Salad, Cuban 1905 Salad, Florida Salad, Tampa Salad, or Tony Salad.

Ingredients

The beauty of the 1905 Columbia salad recipe is that it relies on simple, yet delicious, ingredients. Yet there are details in both the dressing and salad that are important to point out. I highly recommend sticking to the below ingredients to make the original 1905 Columbia salad recipe, but I also offer plenty of substitutions to give it your own unique flavor.

Columbia Restaurant Salad Dressing

This Columbia 1905 salad dressing has become so popular over the years, that it is now sold as a salad dressing in grocery stores like Publix and even online stores like Amazon. While you can always buy a bottle, making it at home is so easy. Here’s what you will need:

Garlic: Freshly minced garlic cloves will provide the best flavor. In this case, I would not substitute it with garlic powder.
Dried Oregano: I used dried oregano, but you can use 1 sprig of fresh oregano for a stronger, floral flavor.
Worcestershire Sauce: This is the secret ingredient that gives the salad dressing that special umami flavor. Pick up a bottle of the popular Lea and Perrins Worcestershire Sauce (affiliate link) for authentic flavor.
Extra Virgin Olive Oil: The original recipe calls for extra-virgin Spanish olive oil, but you can use whichever olive oil you have on hand.
White Wine Vinegar: White wine vinegar provides a nice bit of acidity.
Fresh Lemon Juice: Use freshly squeezed lemon juice, which would be the juice of about 1 lemon.
Kosher Salt + Black Pepper

Salad Ingredients

Iceberg Lettuce: We need 7-8 cups of crisp lettuce, which you can get from about one large head of iceberg lettuce. The key is to slice, rinse, and then dry it really well. If you have a salad spinner, this is the time to use it.
Tomatoes: Ripe, juicy tomatoes are key, but any kind will do. My favorites are heirloom, beefsteak, tomatoes on the vine, cherry, or Roma tomatoes.
Ham Slices: We need about 4-5 slices of deli ham. Slice them into thin, julienne slices (matchstick strips) when you get home.
Swiss Cheese: The same goes for the Swiss cheese. We need about 5 slices, also sliced into julienne.
Green Olives: Use pitted green olives, roughly chopped, or even pimento-stuffed green Spanish olives if you want to take it up a notch.
Pecorino Romano: The original recipe uses Romano cheese, which is Pecorino Romano sold here in the United States. Pick up a box of finely grated cheese or grate a whole block at home.

Substitutions & Optional Add-Ins

While I highly recommend sticking to the original 1905 salad recipe, I wanted to make sure I provided you with a few substitutions and optional additions.

Salad Greens: A good substitute for iceberg lettuce would be romaine lettuce. Just be sure to slice it as thinly as you can.
Celery Stalks: Add some thinly sliced celery stalks for extra crunch.
Black Olives: Swap out the green olives for milder black olives instead.
Ham Substitutions: If you are not a fan of ham, you can use thinly sliced, deli-style chicken, turkey breast, salami, or pepperoni, or try some Grilled Shrimp instead.
Cheese: If you don’t have Pecorino Romano, finely grated Parmesan cheese will also work.
Croutons: Whether store-bought or Homemade Croutons, add a handful to the top for some extra crunch.
Hard-Boiled Eggs: Slice or dice some hard-boiled eggs for extra protein.
Onion: Toss in some thinly sliced red onion or green onions for an extra savory bite.
Make it Vegetarian: Omit the ham and use some Baked Tofu instead, or simply add more Swiss and green olives to compensate for the lack of meaty flavor.

How to Make 1905 Salad Recipe?

The recipe for the 1905 salad follows the same basic steps as any other salad: First, whip up the salad dressing, prepare the salad ingredients, and then toss them all together. Here’s how to do it in a few easy steps:

Make the 1905 Salad Dressing: In a small bowl, whisk together the garlic, dried oregano, and Worcestershire sauce. Slowly add the olive oil while whisking constantly to form an emulsion. Stir in vinegar, lemon juice, salt, and pepper, while still whisking until smooth.
Assemble the Salad: In a large salad bowl, combine lettuce, tomatoes, ham, Swiss cheese, and green olives.
Toss: Toss salad ingredients with the dressing. Sprinkle with Romano cheese, taste for seasoning, and add more, if desired. Serve and enjoy!

How to Make Ahead and Store Leftovers?

The Columbia Salad can be made ahead and even stored for later if done properly. Here are my best storage tips:

Make Ahead: Columbia restaurant actually recommends making the dressing 1-2 days in advance, but I find it lasts up to 3 days if stored in an airtight container or mason jar in the refrigerator.
Storage: The dressed salad will only keep fresh for 1 day. Please be aware that as it sits, it releases all of its juices. If you plan to store the salad for longer or know you will have leftovers, refrain from tossing the salad with the dressing until the day you are going to serve. Store the prepared salad ingredients in a large airtight container with a paper towel to absorb excess moisture for 2-3 days.

What to Serve With the 1905 Salad?

This is a hearty salad all on its own, so it can be served simply with bread and butter. The Columbia Restaurant serves it with a Cuban sandwich from the menu. Here at home, I love to serve it as a side salad with any of the following:

Main Dishes: Make it a complete meal with Roasted Cornish Hens with Cuban Marinade, Mediterranean Lemon Chicken, or Baked Sockeye Salmon.
Pasta: Give it a heartier spin by serving alongside Spaghetti Bolognese, Baked Ziti, or Vodka Pasta. And don’t forget the Olive Bread.
Roasted Meats: Compliment the crisp bites with rich meats, like Pot Roast or Reverse Sear Chateaubriand.

Expert Tips

Authentic flavors: The reason this salad became so famous is because it is so well-balanced. I highly recommend sticking to the original recipe to bring out all those Spanish flavors. This may mean a quick trip to the store, but I promise it is worth it.
Take your time when making the dressing: It’s interesting to note, that The Columbia restaurant actually adds the Worcestershire sauce and lemon juice at the end so that you can taste more of the savory, bright components. But I find the ingredients marry together well when mixed into one. The key is to emulsify the dressing so that the olive oil is mixed well with the Worcestershire sauce, vinegar, and lemon juice. To do so, slowly drizzle in the olive oil and give it one more good whisk just before tossing.
Assembly: The salad at the Columbia restaurant is prepared tableside for all guests who order it. If you really want to stick to history, serve this salad tableside for all your family members and friends, and for extra flair.
Salt: I intentionally included less salt in the salad dressing since this salad contains many salty ingredients, like ham, Swiss, salty green olives, and grated cheese. Be sure to taste test once you mix the dressing with the salad. The exact measurements will be based on your personal preference.
Mix at the last minute: Drizzle with the dressing just before serving to keep the iceberg lettuce crisp and crunchy and the rest of the ingredients fresh.
Presentation: Each ingredient brings its own color, taste, and texture, so have fun with the presentation, especially if serving this salad to a crowd. For extra bonus points, serve in a chilled salad bowl to keep it super cold.

FAQs

Why is it called 1905 salad?

Although the 1905 salad was technically invented in the 1940s, it is named after the year the Columbia restaurant was founded.

Who invented the 1905 salad?

The 1905 salad was invented by waiter Tony Noriega, who pulled leftovers from the fridge one night after work to create this famous salad.

How many calories are in a 1905 Columbia Salad?

One serving of the 1905 Columbia Salad is 306 calories. This will vary based on the amount of Romano cheese you add at the end.

Other Meal-Worthy Salad Recipes You Might Also Like:

If you try this 1905 Salad recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

1905 Salad Recipe

Be a part of the viral sensation and make the famous 1905 salad right at home! Made with the iconic Columbia Restaurant’s garlic salad dressing, sweet ham, and creamy cheese, it is an easy salad you can make in 15 minutes.

Course Salad

Cuisine Cuban

Diet Gluten Free

Prep Time 15

Total Time 15

Servings servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Salad Dressing:

4 garlic cloves minced
2 teaspoons dried oregano
2 tablespoons Worcestershire Sauce
½ cup extra virgin olive oil
3 tablespoons white wine vinegar
4 tablespoons lemon juice
½ teaspoon Kosher salt plus more to taste
¼ teaspoon black pepper

For The Salad:

1 head iceberg lettuce sliced and rinsed (~7-8 cups)
1 large ripe tomato sliced
½ cup ham slices* julienned – about ¼ lb or 5 slices of ham
½ cup Swiss cheese julienned – 5-6 slices
½ cup green olives pitted and chopped
¼ cup Pecorino Romano grated or grated Parmesan cheese

Instructions

To make the dressing, whisk garlic, dried oregano, and Worcestershire sauce in a bowl. Gradually add the olive oil while whisking constantly to form an emulsion. Stir in vinegar, lemon juice, salt and pepper. Whisk until thoroughly combined.
To assemble the Columbia restaurant salad, place iceberg lettuce, sliced tomatoes, julienned ham and Swiss cheese, and green olives in a large bowl.
Drizzle the salad with the dressing. Give it a toss until combined. Sprinkle it with Romano cheese.
Taste for seasoning, add more if necessary, and serve.

Video

Notes

Yields: This recipe yields a large bowl of salad (about 7-8 cups), which is ideal for 6 servings as a side dish.
Ham: The original recipe uses baked ham. If you have some on hand, go ahead and use it. Otherwise, deli-style ham slices are a good substitution. You can also use deli-style chicken/turkey breast or even shrimp.
A word on salt: I intentionally included less salt in the salad dressing since this salad contains many salty ingredients, like ham, Swiss cheese, salty green olives, and Romano cheese. Be sure to give it a taste right after mixing it and adjust it according to your taste buds.
Store: This salad is best on the day it is made. However, leftovers can be stored in an airtight container in the fridge for one day. Please be aware that it gets watery as it sits, so it is best to give it a good mix before serving.

Nutrition

The post 1905 Salad appeared first on Foolproof Living.

Corn Stock

Aysegul Sanford — Wed, 02 Aug 2023 13:46:06 +0000

This easy recipe for corn broth is my favorite way to reuse leftover corn cobs during the fresh corn season. After serving up delectable corn dishes— like my creamy and bold Mexican Street Corn or 15-minute Air Fried Corn on the Cob —save your bare ears of corn. Then, in five effortless steps, you’ll have a sumptuous broth ready to make dozens of gourmet meals.

Ingredients You’ll Need

This delicious corn cob stock recipe uses only six simple ingredients to produce an all-purpose stock perfect for countless kinds of dishes.

Corn cobs: The best way to get deliciously sweet, nutritious, and robust corn stock is to use fresh corn on the cob with no blemishes. Needless to say, corn husks, silks, and kernels should be removed. If you can get your hands on it, I recommend buying Non-GMO corn.
Celery stalks
Yellow onion: I love using yellow onion in this recipe because of its mild, balanced taste. However, you may also use white onions if you’d like your stock to have a slightly more potent, intense flavor.
Fresh garlic cloves
Fresh parsley leaves
Whole black peppercorns

Optional Add-Ins and Substitutions

Because of this recipe’s incredible versatility, the sky is the limit when making your unique corn broth. Feel free to adjust the below optional add-ins to match the recipe you’re preparing, and keep in mind that practically any veggie will work in your stock—as long as they don’t overpower the delicate sweetness of corn’s natural flavor.

Carrot: You only need one small carrot stalk to add sweet, earthy notes to your corn broth. Be careful not to add too many carrots, though, as this ingredient may take over your recipe’s more nuanced, delicate flavors.
Fresh herbs: To give your stock recipe a hint of bright, herbaceous flavor, I recommend adding a few sprigs of fresh thyme, rosemary, or a bay leaf.
Spices: A few extra spices are all this corn broth recipe needs to lend its sweet overtones a touch of bold, fresh taste. Cumin seeds will add rich, warm tones to your stock, while coriander seeds are perfect for giving your mix a spicy, slightly citrusy edge. You may add a few bay leaves, too, for a somewhat more herby flavor.
Salt: I didn’t add salt to my corn broth to ensure I had more control over my prepared recipes’ seasoning balance. However, you may add salt to your mixture according to personal preference.
Parmesan rind: This nutty, bold ingredient is a perfect addition to homemade corn stock, especially if you are using your stock to make creamy risotto or corn chowder.

How to Make Corn Stock?

Learning how to make corn broth is an easy way to give your favorite recipes tantalizingly sweet, fresh undertones. These hassle-free instructions will have your stock ready to use in just five steps.

Add the ingredients: Take out a large pot or a large Dutch oven, and add the bare corn cobs, celery, onion, garlic, parsley, and peppercorns.
Add the water: Pour water into the pot, and bring it to a boil over high heat. Once the pot of water comes to a boil, reduce the heat to a simmer.
Simmer: Let the mixture simmer for at least one hour or a maximum of two hours.
Strain the stock: When cool enough to handle, place a fine-mesh strainer in a large bowl, and strain the corn stock into the bowl. Be sure to press down on the vegetables as they catch in the sieve to extract any trapped liquid.
Cool: Pour the corn cob broth into individual jars and let them cool, for about 30 minutes. Discard solids.
Store: Once cool, cover each jar with an airtight lid before labeling and dating them. Then, transfer the jars to the refrigerator or freezer for later use.

How to Store and Freeze Corn Cob Stock?

Homemade corn broth is one of the most storage-friendly recipes in my recipe book. Store your stock in airtight containers, such as Mason jars or weck jars, to ensure it remains as fresh and flavorful as possible.

To store: Let the corn stock cool for an hour or so and then divide it amongst airtight containers or jars and store it in the fridge for up to 5 days.
To freeze: For even longer storage, you may freeze your corn stock by letting it cool in airtight jars (such as Weck jars (affiliate link), closing the containers, and placing it in the freezer for up to three months.

How to Use Corn Stock in Recipes?

Versatile and oh-so-easy to make, this corn stock recipe comes in handy for dozens of mouthwatering dishes. Below, you’ll find just a few of my go-to stock-based recipes.

Soups, stews, and chili bases: Infuse your soup recipes with next-level flavors by transforming them into corn cob soup. I love adding the sweet notes of corn stock to my creamy and piquant Mexican Corn Soup—my favorite alternative to corn chowder. Or, for a heartier meal, use corn broth as a base for protein-packed chili recipes, like my Quinoa Chili or White Chicken Chili.
For cooking whole grains: You’ll never have to worry about bland grains again when you prepare them in this corn broth recipe. If you’re a quinoa fanatic like I am, you’ll love using corn stock in place of water to make basic cooked quinoa or to liven it up with a Mexican Quinoa version. You can also make show-stopping sides out of simple ingredients with dishes like Bulgur Wheat, Wild Rice, and Corn Risotto.
Cornbread and corn cakes: What’s cornbread without golden-sweet corn flavor in each bite? This corn broth makes an excellent addition to classic side dishes like Cornbread Muffins and Corn Cakes.
Polenta and grits: Mild, creamy, and endlessly customizable, polenta and grits taste out of this world when prepared with corn stock. If you want a vegetarian recipe that will stun your dinner guests with a five-star taste, this Creamy Polenta combines roasted mushrooms, toasted walnuts, and creamy blue cheese for an out-of-this-world flavor.
Poaching liquid: Corn stock makes an incomparably flavorful poaching liquid when preparing meats such as fish (especially salmon!) or chicken.
Sip on it: Drinking pure corn stock is a delicious and easy way to pack nutrients into every sip.

Expert Tips

There’s no reason to stress over this beginner-friendly stock recipe. With this pro guide, you’ll never have to worry about making irresistibly fresh corn stock again.

More corn, no problem: The recipe below only requires six empty corn cobs. However, if you have more ears of corn, feel free to add them to your mixture with enough water to cover them by an inch.
Let it simmer: After coming to a boil, let your corn cob soup stock simmer for at least an hour (and no longer than two hours!). This time allows the veggies to release their natural flavors into the liquid without boiling away any nutrients or diminishing their taste.
Strain: Because of all the vegetable juices released into corn stock, this recipe might produce a cloudy liquid. If you prefer a clear stock, layer a cheesecloth at the bottom of your fine-mesh strainer before draining your broth.
Label and date: The key to ensuring that your corn cob stock remains as bright and flavorful as possible is using it while it’s fresh. I recommend labeling and dating your stored broth so that you know when to use it. Remember, broth stored in the fridge should be used within five days, while frozen corn broth should be used within three months.

FAQs

What is corn stock?

Corn stock is a liquid made from slow-cooking bare corn cobs and other veggies in water. The resultant broth has a mildly sweet, complex flavor that you can use to cook many dishes, from grains to cornbread.

Can you use corn cobs in vegetable stock?

Most definitely! Corn cobs add delightfully sweet undertones to vegetable stock and help eliminate waste in the kitchen.

Is corn stock good for you?

Yes! Corn contains many nutritious vitamins and minerals, including a hearty helping of Vitamin C, Vitamin B, and potassium.

Other Corn Recipes You Might Also Like

Few recipes match a stock of corn’s subtle sweetness and complex flavor. If you’re craving more soft, buttery corn recipes, these dishes will fill your table for days.

If you try this Corn Stock recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Corn Stock Recipe

Making corn stock is a great way to use up leftover corn cobs and getting a second life out of them. Make a batch and use it to infuse the sweet flavors of corn to your soup, risotto, chowder, and polenta recipes.

Course Condiment

Cuisine American, American Vegan

Diet Vegan

Prep Time 5

Cook Time 1

Total Time 1 5

Servings cups

Calories 6kcal

Author Aysegul Sanford

Ingredients

6 corn cobs husked and kernels removed
2 celery stalks cut in quarters
1 medium onion peeled and quartered
2 cloves garlic peeled and crushed
4 sprigs fresh parsley
¼ teaspoon whole black peppercorns about 10 peppercorns
10 cups water

Instructions

Place the corn cobs, celery, onion, garlic, parsley and peppercorns in a stock pot or large Dutch oven.
Pour the water into the pot. Bring it to a boil over high heat. As soon as it comes to a boil, reduce the heat to a simmer. Let it simmer for at least one hour or for up to 2 hours. Off the heat, let it cool for an hour or so.
Meanwhile, place a fine mesh strainer in a large bowl. When cool enough to handle, carefully strain corn stock and gently press down on the vegetables to extract any remaining liquid.
Pour into jars and let it cool (uncovered) on the kitchen counter for 30 minutes. Discard solids.
When cooled, cover tightly with the lid, label and date before placing the jars in the refrigerator or freezing them for later use.

Notes

Yields: This recipe makes ~ 9 1/2 cups to 10 cups of corn stock. The nutritional information below is per cup.
Adding salt: We intentionally didn’t use salt in this recipe so that you can adjust it according to the recipe you plan to use it in. However, you can season it with salt if you prefer.
To store: Let the corn stock cool for an hour or so and then divide it amongst airtight containers or jars and store it in the fridge for up to 5 days.
To freeze: For even longer storage, you may freeze your corn stock in airtight freezer-safe containers for up to 3 months.

Nutrition

The post Corn Stock appeared first on Foolproof Living.

Cherry Tomato Salsa

Aysegul Sanford — Tue, 01 Aug 2023 21:11:43 +0000

Whether you are growing them in your garden or getting them from your local farmer’s market, if you are blessed with an abundance of cherry tomatoes, be sure to also try our Tomato Mozzarella Salad. It is a colorful, crisp, and light dish that uses juicy cherry tomatoes to bring out its garden-fresh taste. Alternatively, you can whip up my Black Eyed Peas Salad for a delicious bean salad that allows the cherry tomatoes to shine.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
Fresh Garlic Cloves
Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa.

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

What if I Want to Roast Tomatoes?

Roasted cherry tomato salsa adds irresistibly smoky, rich undertones to traditional pico de gallo recipes. Below, I’ll show you how to make a delicious roasted salsa that comes together in no time.

Heat the oven: Preheat the oven to 450 degrees F.
Prep the tomatoes: Arrange the cherry tomatoes on a baking sheet, and drizzle them evenly with a tablespoon of olive oil.
Bake the tomatoes: Roast the tomatoes in the preheated oven for 10-12 minutes, flipping them halfway through the cooking process. Cook until the tomatoes slightly burst. For a fire-roasted cherry tomatoes version, turn on the broiler for the last 2-3 minutes of the cooking time.
Cool the tomatoes: Let the roasted tomatoes rest and cool for 15 minutes. Then, transfer them to a cutting board and chop them to your desired size.
Drain the tomatoes: Place the roasted tomatoes in a colander, and set the colander in another bowl. Once the excess liquid drains away, transfer the tomatoes to a medium bowl.
Add the remaining ingredients: Add the chopped onion, jalapeño, cilantro, lime juice, salt, and pepper to the chopped tomatoes. Stir until combined.
Taste and serve: Taste the mixture for seasoning, adding more if preferred, then serve.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

Expert Tips

This salsa recipe with cherry tomatoes is easy for any chef to prepare in a snap. These pro tips will ensure that your sauce comes out effortlessly delectable regardless of your experience level.

Don’t skip on draining: To keep your salsa from becoming too watery, it’s essential to let your chopped tomatoes rest and drain before adding them to your salsa mixture. Also, be sure to add the seasoning and lime (or lemon) juice only after you drain the mixture, which will result in a perfectly seasoned salsa.
Let it rest: While it is an optional step, if you do have the time, I highly recommend making your salsa a few hours in advance and letting it sit in the fridge. The resting time allows the flavors to marinate and develop into a restaurant-quality salsa recipe.
Adjust the texture: Salsas come in dozens of different textures, from chunky to pureed. Because the fineness of your chopping doesn’t affect the overall taste of your condiment, feel free to chop your ingredients according to your preference. I recommend a small chop or a food processor for a saucier texture. For a chunkier salsa, cut your ingredients into larger pieces.
Taste for seasoning: Any salsa—whether it’s a cherry tomato pico de gallo or an heirloom tomato salsa—needs salt to bring out the ingredients’ natural flavors. Don’t skimp on salt and pepper when seasoning your salsa to ensure your recipe is as flavorful, fresh, and complex as possible.

FAQs

Can you make salsa out of cherry tomatoes?

Yes! Cherry tomatoes have a bright, tart flavor that exquisitely balances the flavors of other salsa ingredients. Plus, their size makes them easy to chop to your desired thickness, resulting in a perfectly tailored mixture.

Do you need to peel cherry tomatoes for salsa?

When you use cherry tomatoes for salsa, there’s no need to peel your tomatoes before adding them to your blend. Cherry tomatoes have a thin skin, which won’t affect the overall texture of your condiment once mixed.

Can I freeze cherry tomato salsa?

Though you technically can freeze this salsa recipe, I don’t recommend it. Freezer salsa with cherry tomatoes may become mushy and watery, and it tends to lose its flavor the longer it remains in storage. However, if you freeze your salsa, place it in an airtight container before storage and thaw it in the refrigerator overnight or until it reaches your desired consistency. I also suggest draining out any excess liquid and tasting for seasoning before serving.

Can I use this recipe for cherry tomato salsa for canning

Unfortunately, this salsa recipe won’t work for canning. Canning requires that you boil your ingredients (and jars) before transferring them to mason jars, and this recipe only uses fresh and/or roasted ingredients.

Other Fresh Tomato Recipes You Might Also Like:

If you try this Cherry Tomato Salsa recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

3 cups cherry tomatoes
½ cup onion roughly chopped
2 cloves garlic roughly chopped
1 jalapeno seeded and roughly chopped
½ cup cilantro chopped
4 tablespoons lime juice
1 teaspoon Kosher salt
¼ teaspoon ground pepper

Instructions

Make it by Hand:

Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
Drizzle it with lime juice and sprinkle with salt and pepper.
Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

The post Cherry Tomato Salsa appeared first on Foolproof Living.

Salmon Coconut Soup

Aysegul Sanford — Thu, 27 Jul 2023 23:52:33 +0000

I am always looking for new and interesting ways to incorporate more seafood into my life, and this coconut salmon soup keeps me on my healthy eating journey. If you are a serious salmon lover, make sure to check out my Oven Baked Sockeye Salmon and Grilled Sockeye Salmon, too.

Ingredients

The ingredients for this Thai salmon soup are broken down into two parts for ease – Thai coconut broth and salmon soup. Here’s a look at what we need for each one:

Thai Coconut Broth

Vegetable Broth: One quart of either low sodium store bought or homemade vegetable stock (or Vegetable Scrap Stock) will work. Chicken Stock is another option, but I find the vegetable stock to work better with the salmon.
Coconut Milk: Use one full-fat can of unsweetened coconut milk, shaken or blended until smooth.
Aromatics: These include fresh ginger, shallots and garlic, all minced to the finest texture.
Lime Zest: Lime zest offers that extra bit of zing and adds a sour note to the overall flavor.
Lemon grass: If using fresh lemongrass stalks, remove the tough outer layers, smash it gently to release its oils and slice the bottom white portion (the dark green portion can be discarded). If you can’t find fresh lemongrass, 1 Tablespoon storebought Lemongrass paste is a great substitute.

Salmon Soup

Wild Salmon Fillet: Wild Alaskan salmon or wild sockeye salmon are both delicious here. Feel free to leave the skin on or remove the skin depending on your preference. Also make sure to check parts of the salmon for pin bones before slicing them into 1-inch pieces. If using frozen salmon, thaw overnight in the refrigerator.
Coconut Oil: Coconut oil rounds out the coconut flavor, but olive oil, sesame oil, or avocado oil can also be used.
Yellow Onion
Pepper: Red peppers, yellow or orange bell pepper all work here.
Fresh Ginger
Garlic Cloves
Coconut Milk: Use another can of coconut milk, blended or shaken until smooth.
Broccoli: For best results, make sure to cut the broccoli head into small florets, or bite size pieces.
Lime: A final squeeze of fresh lime juice at the end brightens the richness of the coconut broth and gives it a tangy finish.
Maple Syrup: Maple syrup balances the heat from the ginger. Brown sugar or coconut sugar will also work.
Garnish: Garnish each bowl of soup with freshly sliced green onion, fresh cilantro and jalapeno slices or serrano chiles just before serving.

Optional Add-Ins

Umami: For an extra dose of umami, you can add 1 teaspoon of fish sauce, soy sauce, or coconut aminos near the end of cooking.
Mushrooms: Toss in a handful of thinly sliced shiitake, button, or oyster mushrooms along with the broccoli for even more fiber, vegetables, and flavor.
Curry Paste: To make this more of a coconut curry salmon soup, add 1 Tablespoon red or yellow curry paste while sauteing the garlic and ginger.
Chilli Paste: Another common ingredient in Thai cuisine, feel free to add 1 tsp – 1 tbsp of your favorite chili paste depending on your desired spice level. If you can get your hands on Thai chiles, a little goes a long way.
Noodles: You can cook some vermicelli noodles on the side, divide it in bowls and pour the soup over for more of a filling meal.

How to Make It?

Whether you call it salmon belly soup or salmon chowder, this delicious and nutritious meal comes together in under 1 hour. Here’s how I like to do it from start to finish:

Make the Thai coconut broth: In a medium-sized saucepan, add the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt. Bring to a boil over high heat, then reduce the heat to medium-low and allow to simmer for 30 minutes.
Discard solids: Strain the broth through a fine mesh strainer, either into a medium bowl or a large container. Set aside until ready to use.
Prep salmon: While the stock is simmering, pat the salmon dry with a paper towel. Sprinkle it with salt and pepper.
Saute aromatics: In a large stock pot or large Dutch oven set over medium heat, add the oil and heat for 1 minute. Then, add the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add grated ginger and garlic and cook for approximately 1 minute.

Add liquids: Once the aromatics are softened and fragrant, add the reserved broth and extra can of coconut milk. Bring the mixture to a boil, then reduce to medium-low heat and let simmer for 15 minutes.
Add broccoli: Stir in the broccoli florets during the last 5 minutes of simmering time.
Add salmon: At the last minute, add the pieces of salmon and let it cook for 1 minute, then turn off the heat. The salmon will continue to cook as the soup settles.
Finish: Add the lime juice and maple syrup. Taste for seasoning and adjust to your liking.
Garnish: Ladle into soup bowls and top with scallions, a handful of cilantro leaves, and sliced jalapenos. Serve with lime wedges on the side.

How to Make Ahead, Store & Reheat Leftovers?

Since poached salmon soup is technically made in two parts, you can prepare the coconut lemongrass broth ahead of time and keep it in the fridge until the day you are ready to serve. To do so, simply:

Make Ahead: Prepare the stock 1-2 days in advance and store in an airtight container in the fridge. With the stock already prepared, the recipe should only take about 20 – 30 minutes from start to finish.
Store: Leftover salmon soup will keep in the fridge for up to 3 days in an airtight container.
Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.

What to Serve it With?

This fish coconut soup is a gorgeous meal that can be served any night of the week. While it is a complete meal all on its own, you can serve it with:

Cooked Rice: For a more filling meal, serve it with a side of Brown Jasmine Rice, Black Rice, or Rice Noodles.
Asian Salad: To celebrate Thai salmon soup and all its flavors, serve it with Forbidden Rice Salad or Thai Quinoa Salad.
Bread: Soak up all the deliciousness of this coconut salmon soup with Naan Bread or Crusty No Knead Bread.
Steamed Vegetables: Keep it healthy and light with Steamed Asparagus or Steamed Store Bought Veggies.

Expert Tips

While the recipe for this Salmon Coconut Soup is pretty straightforward there are a few things that we recommend paying attention to for the best results. Here are a few things to pay attention to:

Cut the broccoli into small pieces. Smaller pieces make for a faster cooking time, which means your broccoli will be tender, not crunchy.
Do not overcook the salmon. For best results, add the salmon at the very last minute of simmering and immediately turn off the heat. The salmon will continue to cook in the residual heat from the soup.
Taste test as you go. The key to Thai cuisine is its use of salty, sweet, spicy, sour, and umami flavors. Taste and adjust the seasonings as you go for a delicious and well-balanced meal.

FAQs

What is creamy salmon soup made of?

This coconut salmon soup recipe starts with a coconut lemongrass broth as the base. The addition of onions, peppers, garlic, ginger, more coconut milk, salmon, and broccoli make it a complete dish.

How to cook salmon in coconut milk?

Salmon is a delicate, flaky fish that only needs 1 minute in simmering broth, especially if you are cutting it into small cubes. Immediately remove it from the heat as the residual heat from the coconut milk broth will continue to cook the salmon.

What does coconut soup taste like?

Salmon coconut soup is a Thai-inspired meal that strikes the right balance of salty, sweet, spicy, sour and umami. As always, taste test and adjust the seasonings to your liking.

Other Seafood Recipes You Might Also Like:

If you try this Salmon Coconut Soup recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Salmon Coconut Soup Recipe

This Salmon Coconut Soup recipe is a comforting soup made with a Thai style coconut broth that is flavored with ginger, lime and lemongrass. Easy to make, this coconut fish soup is bright, aromatic and packed with a combination of sweet, spicy, sour and salty flavors.

Course Soup

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 402kcal

Author Aysegul Sanford

Ingredients

For the Thai Coconut Broth:

4 cups vegetable stock
1 can full-fat coconut milk – 13.5 ounces
1 tablespoon fresh ginger minced
1 shallot minced
2 cloves garlic minced
1 teaspoon lime zest 1 lime
1 stalk lemongrass thinly sliced or storebought Lemongrass paste
½ teaspoon Kosher salt

For the Soup:

1 ½ pounds salmon filets any residual bones removed, cut into 1-inch cubes
½ teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon coconut oil or olive oil if you prefer
1 medium yellow onion diced
1 red or yellow bell pepper diced
1 tablespoon fresh ginger grated
3 cloves garlic finely minced
1 can full fat coconut milk – 13.5 ounces
1 cup broccoli florets rinsed and cut into small pieces
4 tablespoons lime juice freshly squeezed
1 teaspoon maple syrup
2 limes quartered

Garnishes:

2 scallions thinly sliced
3 tablespoons fresh cilantro roughly chopped
1 jalapeno thinly sliced

Instructions

To make the Thai Coconut Broth: Place the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt in a medium-sized saucepan. Bring it to a boil on high heat, then turn it down to medium-low and let it simmer for 30 minutes.
Strain the broth into a bowl and discard the solids. Set the broth aside.
Meanwhile, start working on the chowder ingredients. Pat the salmon dry using paper towels. Season with salt and pepper.
Heat the oil in a stock pot over medium heat. Add in the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for approximately 1 minute.
Add in the broth that was set aside along with the second can of coconut milk. Bring the mixture to a boil and let it simmer for 15 minutes.
Add in the broccoli florets in the last 5 minutes of the simmering time.
At the last minute, add in the cubed salmon and let it cook for a minute, and turn the heat off. It should continue to cook with the help of the residual heat.
Stir in the lime juice and maple syrup. Taste for seasoning and add more if necessary.
Garnish with chopped scallions, sliced jalapenos, and torn fresh cilantro leaves. Serve with lime wedges on the side.

Notes

This recipe is adapted (with minor changes) from Clean Soups: Simple, Nourishing Recipes for Health and Vitality cookbook.
Store: Leftover soup will keep in the fridge for up to 3 days in an airtight container.
Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.
Make Ahead: You can make the broth a day or 2 in advance and refrigerate it in an airtight container.
This recipe was tested with the salmon skin on and removed – there was no difference in taste or the salmon staying intact.
Make sure that the broccoli florets are cut small so that they can cook quickly.
Add the salmon at the very last minute. If you let it simmer too long, it will be overcooked and lose most of its flavor.
Be sure to taste the soup and adjust the seasoning accordingly. You may even have to add a bit more maple syrup and lime juice if you are a fan of those spicy, sweet, and sour flavors.

Nutrition

The post Salmon Coconut Soup appeared first on Foolproof Living.

Breakfast Fruit Salad

Aysegul Sanford — Wed, 21 Jun 2023 15:29:16 +0000

This recipe is one of the most versatile of all the breakfast fruit ideas. Serve it by itself for a healthy, light breakfast, or serve it with my Fruit Yogurt Dip on the side for a tantalizingly creamy dish perfect for a beautiful brunch spread. You can even use your fruit mix to top off or incorporate it into your morning oatmeal (hello, Yogurt Overnight Oats)for a satisfying morning meal.

Ingredients You’ll Need for Fruit Breakfast Salad

You only need two sets of simple ingredients for this breakfast fruit salad recipe: the fruits and the fruit salad dressing.

Breakfast fruits: Wondering what ingredients to include when you make fruit for breakfast? This classic mix of colorful produce will brighten your table with nutritious, brilliant flavors.

Pineapple: Pick out a ripe pineapple that is juicy and sweet.
Grapes: You can use both red and yellow grapes in this recipe. However, I would recommend getting the seedless variety.
Berries: Nearly any berry will make this simple morning dish full of ripe, juicy flavors. My favorite fresh berries include strawberries, blackberries, and blueberries.
Oranges
Kiwis
Banana: I adore the creamy, sweet taste of fresh bananas. However, you can omit this ingredient if you’re not a fan of the fruit or preparing this recipe beforehand.

Fruit salad dressing:

Orange juice and orange zest: Be sure to use fresh orange juice and orange zest when you make fruit dishes for breakfast. Fresh oranges will give your recipe a delectable balance of tartness and sweetness guaranteed to satisfy your cravings.
Lime juice and lime zest: Fresh lime juice is the secret ingredient to giving this dish its zesty, bright flavor—and keeping your fruit fresh for longer! If you don’t have any limes, you can substitute this ingredient for lemon juice and zest.
Vanilla extract
Ground cinnamon
Sweetener: Because this dish gets natural sweetness from fruits, adding an extra sweetener is optional. If you want to enhance the sweetness of your fresh fruit breakfast, add a bit of honey (or honey syrup), maple syrup, or agave. You could also use my Honey Lime Dressing as a citrus-sweet alternative to this classic fruit dressing.

Optional Add-Ins

Fresh mint: Amongst all fresh herbs, I think mint is the most flavorful addition to a fruit salad. Adding a few fresh leaves will enliven every bite of your breakfast fruit recipes while adding a garden-green color.
Shredded coconut flakes: I love using unsweetened coconut flakes as a healthy, no added sugar topping for this sweet spread. Not only do their sweet, nutty flavors complement this simple mix, but they also add an irresistibly crunchy texture.
Spices: To add a warm, gourmet spice to your fruit bowl recipe, you can substitute a sprinkle of cardamom, nutmeg, or poppy seeds in place of cinnamon.

Variations Based on Season and Dietary Restrictions

The best fruits for a fruit salad match the time of year. If you want to transform this easy dish into a seasonal treat or satisfy a dietary need, you’ll love this collection of tasty fruits to use.

Summer: Looking to fill your morning fruit bowl with a mixture of sunny, summer-ready produce? I recommend making your summer salad with peaches, plums, raspberries, nectarines, cantaloupe, honeydew, papayas, and mango.
Fall: Fall produce makes some of my favorite fruit breakfasts. To make an autumn fruit salad, use apples, figs, pears, and pomegranate seeds for a dish perfect for the holiday season.
Winter: To make a winter fruit salad perfect for special occasions, I recommend adding tart, warm-colored fruits like Mandarin oranges, blood oranges, tangerines, grapefruit, and bananas.
Spring: When jumping into the garden-fresh spring season, you’ll want these fruits in your breakfast spread. Apricots and strawberries are some of the most spring-forward fruits in the produce aisle.
Low-sugar fruit salad: If you are in need of a healthy fruit salad recipe that has low quantities of sugar, I recommend using low-sugar fruits (as recommended by Healthline), like raspberries, strawberries, blackberries, kiwis, and grapefruit.
Low-calorie fruit salad: Want to cut down on your morning calorie intake? No problem! Some of the lowest-calorie fresh fruits for breakfast include apples, berries, grapefruit, passion fruit, and stone fruits (e.g., peaches, nectarines, and apricots).

Hot to Make Fruit Salad for Breakfast?

You don’t need a home garden to make a healthy breakfast. While it takes a bit of time to chop all the fruit, once you have them ready, you can prepare a breakfast or brunch fruit salad in just four simple steps:

Add the fruit: Take out a large bowl, and add the fresh strawberries, pineapple, grapes, blueberries, blackberries, cut oranges, and kiwis. Add the banana if you plan to serve this dish immediately. If you’re making this dish ahead, wait to add the banana just before serving.
Make the dressing: In a small bowl or mason jar, mix the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon. Either whisk or vigorously shake everything until combined thoroughly. If you are using honey, be sure also to whisk that into the dressing.
Add the dressing: Drizzle the dressing over the fruit salad and gently toss to combine.
Serve: If using, garnish the fruit salad with fresh mint leaves and serve.

How To Make Ahead, Meal Prep, and Store?

It doesn’t matter whether you want a make fruit salad ahead for a crowd or an easy recipe for everyday meal prep. This simple guide will show you how to keep your salad fresh for a few additional days.

Make ahead: This recipe is one of the greatest brunch fruit ideas because it’s so easy to make ahead of time. Simply cut up your fruits and place them in a large mixing bowl. Then, just before serving, add the banana and drizzle the fruit with your prepared dressing.
Meal prep: Looking for easy breakfast fruit cup ideas? Divide the prepared fruit mixture into individual airtight cups or mason jars (or Weck Jars (affiliate link) as I did in the photo below), and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
Storage: You can store this sugar-free fruit salad in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.

What to Serve with Fruit Salad for Breakfast?

Want to serve fruit for a brunch buffet or make a delicious fruit bowl for breakfast? When you make this easy recipe, you’ll discover countless ways to transform seasonal produce into a filling meal.

Add protein: Add a dollop of my Vanilla Yogurt or Chunky Granola on top of the finished dish for the perfect breakfast fruit bowl. You could also serve your fruit salad with a side of Greek Yogurt Fruit Dip to make one of my favorite fruit brunch ideas.
With your favorite cereal: One of my favorite ways to enjoy this simple salad is to mix it into my favorite cereals, like my Homemade Museli.
Weekday breakfast: There’s no reason why you can’t enjoy healthy breakfast ideas with fruit every day of the week. Serve this simple salad alongside simple, tasty recipes like Salmon Avocado Toast, Oatmeal with Chia Seeds, and Steel Cut Overnight Oats (with a dollop of peanut butter on top) for a breakfast that will keep you satisfied for hours.
Pancakes and waffles: If you want a fruit-based breakfast with a delectably filling base, I recommend serving it with my Almond Flour Waffles, Overnight Yeasted Waffles, or Lemon Ricotta Pancakes.

Expert Tips

It doesn’t matter whether you’re serving this fruit salad for lunch or want to make a kid-friendly fruit salad your children will love. The below tips will ensure your salad is as fresh and flavorful on your first try.

Choose fresh fruits: The key to any good fruit breakfast is selecting high-quality fruits. Ensure your produce isn’t bruised or moldy, and try to choose adequately ripe fruit. However, avoid overly ripe fruit, as these ingredients likely won’t hold their shape and become mushy in your salad mixture.
Visual interest: To make the best fruit salad for a special event, I recommend using fruits in a variety of colors—red, yellow, green, and beyond! This way, it will look appetizing and add a nice pop of color to your tablescape.
Proper cutting: I recommend cutting your fruit into equal bite-sized pieces to ensure your salad is easy to eat. If you’re serving this recipe as a breakfast fruit plate, you can slice your larger fruits, arrange them on a plate, fill the empty spaces with strawberries, and top the spread with blueberries.
Wash and dry your fruit properly: It’s essential to ensure your fruit is clean and safe to eat before incorporating it into your homemade fruit salad. However, remember that some fruits bruise easily, and washing berries requires particular gentleness. Be sure to be equal parts thorough and light when washing your produce.
Do not skip on the lime juice or lime zest: Because of its preservational properties, a little lime or lemon juice is a great way to prevent your fruit from browning. Plus, this addition enhances the taste of the salad by balancing its sweet flavors with an irresistible tanginess.
Adding banana: Some people think banana has no place as seasonal fruit for summer. However, they add a creamy, mild taste to any fresh fruit salad, and they pack tons of Vitamin C and potassium to fuel you through your day. Still, you can easily omit it if you are not a fan.
Dress it right before serving: I recommend dressing the salad right before serving. If you drizzle on the dressing too far in advance, your salad may become overly juicy and soggy.
Make it kid-friendly: The below recipe as written, is a great fruit salad for kids due to its bright color, nutritious ingredients, and sweet taste. However, depending on your kids’ age, you may want to cut your fruit into smaller or bite-sized pieces.

FAQs

Is it okay to eat a fruit salad for breakfast?

Yes! Fruit salad makes one of the healthiest options for a quick morning meal due to its high vitamin and mineral content. Plus, depending on which fruits you add, you can kick-start your day with other nutrients, such as potassium, that may help maintain healthy blood pressure, reduce your risk of diabetes, and promote immunity. With that being said, it is important to consume fruit in moderation.

Is fruit salad a healthy snack?

Definitely! Doctors recommend that people eat at least 400 grams of fruit per day (or five servings of 80 grams), so eating fruit salad as a snack will help you reach your dietary goals while reducing your risk of disease, aiding weight loss, and enhancing your body’s store of essential nutrients. However, it is always best to consult your doctor and get the best advice for your dietary requirements.

Should I peel fruits when making fruit salads?

Peeling your fruit is a personal choice for this breakfast fruit bowl recipe. However, I recommend peeling off any skins that are hard to digest, such as orange, kiwi, and banana peels.

Can I use frozen fruit?

Yes, but ensure your fruits are fully thawed (room temperature is best) before adding them to your mixture.

Other Fruit Breakfast Recipes

No one can resist a sweet bowl of fruit for breakfast. If you want other ingenious ways to incorporate nutritious fruit into your morning, you’ll love these simple dishes.

Yogurt Parfait: If you want a recipe incorporating healthy breakfast fruit with creamy, light Greek yogurt, this dish is precisely what you need.
Apple Cinnamon Oatmeal: Pack all the fresh, crisp flavors of the orchard into your morning bowl with this 15-minute recipe.
Instant Pot Quinoa Breakfast Bowl: This vegan, gluten-free breakfast recipe comes together in less than 20 minutes and is the perfect make-ahead dish.
Peach Galette: Search no more for a healthy dessert. This sophisticated recipe makes for the perfect brunch dessert—especially when served with my fan favorite Honey Vanilla Ice Cream.
Can’t get enough? Check out all our fruity desserts.

If you try this Breakfast Fruit Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Breakfast Fruit Salad Recipe

Here is a breakfast fruit salad that will help you start the day in a healthy way. Made without the use of any additional sugars, this easy fruit salad can be served by itself or as a side dish served with baked goods, eggs, or oatmeal.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 131kcal

Author Aysegul Sanford

Ingredients

For The Fruit Salad

2 cups pineapple peeled, cored, and cut into 1-inch pieces
1 cup grapes rinsed and halved
1 cup strawberries rinsed, hulled, and quartered
1 cup blueberries rinsed
1 cup blackberries rinsed
1 orange peeled and cut into 1-inch pieces
2 Kiwis peeled and cut into 1-inch pieces
1 banana peeled and sliced – optional

For The Salad Dressing

¼ cup orange juice freshly squeezed
1 teaspoon orange zest
2 teaspoons lime zest
4 tablespoons lime juice from approximately 2 limes
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
Handful of fresh mint leaves chopped – Optional

Instructions

Place the pineapple, grapes, strawberries, blueberries, blackberries, cut orange, and kiwi in a large bowl. If you are serving it right away, add the banana, but if you are making it ahead of time, we recommend adding the banana right before serving.
To make the fruit salad dressing, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon* in a small bowl or mason jar. Whisk or shake vigorously to incorporate.
Drizzle the fruit salad with the dressing and gently toss to combine.
If using, garnish with fresh mint leaves and serve.

Notes

Yields: This recipe yields approximately 8-9 cups of breakfast fruit salad. The nutritional values below are for 1 serving.
Sweetener*: As we were working on this recipe, we wanted it to be a healthy no-sugar-added breakfast option. However, if preferred, you can add a tablespoon (or more) of honey (or honey simple syrup) to the dressing. Honey-sweetened fruit salad is slightly sweeter but has a subtle (but welcome) honey flavor.
Make ahead: If you want to make it ahead, simply cut up the fruit (except the banana) and prepare the dressing. Store them in separate airtight containers. Then, just before serving, add the banana and drizzle the fruit with the prepared dressing.
Meal prep: Divide the prepared fruit mixture into individual airtight cups, mason, or weck jars, and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
Storage: The leftovers can be stored in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.
Making it for a crowd? Feel free to multiply the recipe as many times as you need.

Nutrition

The post Breakfast Fruit Salad appeared first on Foolproof Living.

Red Skin Potato Salad

Aysegul Sanford — Tue, 20 Jun 2023 16:27:30 +0000

After you make this classic red potato salad recipe, you won’t be able to resist making dozens of other crowd-pleasing sides. Whip up a Deviled Egg Potato Salad for a healthy alternative to traditional deviled egg dishes, or prepare a Caper Potato Salad for a gourmet version of this iconic dish. Want to complete your dinner spread? Any of my Summer Salads will enliven your table with crisp, colorful, and garden-fresh flavors.

Ingredients

This easy red potato salad recipe uses a handful of simple ingredients to achieve its creamy texture and irresistible taste:

Red potatoes (aka Red Bliss Potatoes): This recipe requires about three pounds of red skin potatoes. Though you can cook your potatoes whole, I recommend cutting them into one-inch cubes to help them cook faster and to eliminate the need to cut your potatoes post-boiling. I also prefer to leave the skin on, though you can remove the skin before cooking if desired.
Bacon: Inspired by the fan-favorite German potato salad, we are adding a generous amount of bacon to the savory salad mixture. I use oven-baked turkey bacon for this dish, though you can also prepare it with my Air-Fried Turkey Bacon recipe to reduce cooking time. You can also make your red-skinned potato salad with regular baked bacon if you prefer something other than turkey bacon.
Mayonnaise: You can use whatever quality mayo brand you like for your potato side. However, you can also use vegan mayo to accommodate various dietary lifestyles.
Apple cider vinegar
Dijon mustard: Though I prefer the tangy, sharp taste of Dijon mustard in my homemade red potato salad, grainy mustard will also work in this recipe.
Seasonings: You only need Kosher salt and black pepper to season this dish.
Fresh dill: Fresh dill gives this recipe its light, garden-fresh overtones. You can also use one tablespoon of dried dill if you don’t have fresh dill on hand.
Celery stalks: Bu sure to chop them finely.
Scallions: I recommend using the white and green parts of your green onions to give your salad a delectable balance of robust and mild flavors.
Hard-boiled eggs: You can prepare your creamy red potato salad with egg or without egg. If you choose to include boiled eggs, I recommend using a process that I think is the best way to cook hard-boiled eggs. Once cooked, cut the eggs into ½-inch cubes and use them to top your side dish.
Dill pickles: Adding a few tablespoons of chopped dill pickles gives this dill red potato salad a deliciously pickled flavor. For a milder taste, you may omit this ingredient.

Substitutions and Variations

Potatoes: If you prefer not to use red-skin potatoes, you can use red new potatoes or baby red potatoes. If you use baby red potatoes, be sure that they are of equal size before boiling. You could also use other waxy potatoes that will hold their shape during cooking, such as Yukon Gold or Yellow Finn. Though keep in my that other potatoes, like russet potatoes, will fall apart while boiling.
Greek yogurt: For a lighter, tangier version of this potato salad, use ½ cup of Greek yogurt and ½ cup of mayonnaise to make the creamy dressing.
Sour cream: Mix ½ cup of mayonnaise with ½ cup of sour cream to make a classic Southern red potato salad. This red skin sour cream potato salad will have a slightly brighter, tarter flavor.
Fresh herbs: Don’t want to make red potato salad with dill? You can omit this ingredient or substitute it with other fresh herbs, such as fresh parsley or chives.
Vinegar or lemon juice: If you don’t have any apple cider vinegar in your pantry, you can make a red potato vinegar salad with red wine vinegar or white wine vinegar. You may also use fresh lemon juice to make this recipe without vinegar.
Red onion: To make this dish milder, substitute the scallions with Pickled Red Onions for a tangier taste or Roasted Red Onions for a more caramelized flavor.
Sweet relish or sweet pickles: You can make your red bliss potato salad less briny by swapping the dill pickles for a sweeter alternative, like sweet relish, dill pickle relish, or sweet pickles. Or you can also use briney black or green olives.
Garlic: Recipes for old-fashioned red-skin potato salad generally include one teaspoon of garlic powder for bolder undertones. However, you could also make this version with one fresh garlic clove.

How to Make Red Skin Potato Salad

The best part about this recipe is how simple it is. These easy instructions will teach you how to cook red potatoes and prepare a delicious dressing that brings every ingredient to life.

Prepare the potatoes: Place the cubed red-skinned potatoes in a large pot. Fill the pan with enough cold water to cover the potatoes, plus an extra inch of the pot. Cover it with a lid. Transfer the pot to the stove and bring the water to a boil over high heat. Once boiling, reduce the heat to medium so the water maintains a gentle boil.

Cook the potatoes: Lightly boil the red-skin potatoes for about 7-8 minutes until fork tender. When done, you should be able to spear the potatoes easily with a sharp knife. The cubes should be tender but not falling apart.
Drain: Remove the pot from the heat and drain it so that only the potatoes remain. Place potatoes in a large mixing bowl and let them cool slightly on the counter.
Cook the bacon: If you are new to cooking baking in the oven, be sure to check out my recipe for Baked Turkey Bacon for step-by-step instructions. However, in a nutshell, these are the steps to cook bacon. Preheat the oven to 400 degrees F. and line a baking sheet tray with parchment paper or aluminum foil. Add a wire rack atop the lined tray. Place four strips of turkey bacon on top of the rack, ensuring the strips don’t overlap. Transfer the turkey bacon to the preheated oven. Cook for 10 minutes, flip the strips, and cook them for another 5 minutes. Let them cool for five minutes before roughly chopping them into bite-sized pieces.
Prepare the dressing: Take out a small bowl while the potatoes and bacon cook. Add the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper, and whisk the ingredients. Once combined, add the chopped dill and whisk again.

Assemble the red potato potato salad: Add the chopped celery, scallions, dill pickles, and turkey bacon into the large bowl where you put the potatoes earlier.
Add the dressing: Drizzle the potato mixture with dressing and toss it gently so that it coats all ingredients equally.
Serve: If using, sprinkle the chopped hard-boiled eggs on top of the red potato salad. Serve the dish immediately or cover it with saran wrap and refrigerate until ready to serve.

How to Make Ahead and Store Leftovers?

Red-skinned potato salad is a must-have recipe for hassle-free prep time. Prepare it ahead for effortless potluck preparation, or save your leftovers to enjoy days later.

Make ahead: You can prepare this delicious recipe one day in advance. However, if you plan to include eggs, I recommend adding them to the mixture just before serving.
Storage: Store your leftovers in an airtight container in the fridge, and they will stay fresh for up to 1-2 days. Because the flavors may settle or change during storage, I recommend stirring the mixture before serving and tasting it so that you can adjust its seasoning as necessary.

What to Serve with Red Potato Salad?

You’ll have countless pairable meals for any occasion when you make potato salad with red potatoes. This collection has everything from summer cookout menu ideas to weekday sandwiches.

Grilled meats: No barbecue feast is complete without a filling potato salad and grilled protein. Serve my Chicken Shish Tawook for a juicy, bold Middle Eastern meal. If you want a light seafood option, prepare my recipes for Grilled Sockeye Salmon, Shrimp Shish Kabob, or Grilled Dolphin Fish, and your tastebuds will thank you.
Air-fried chicken or turkey legs: Fried chicken and redskin potato and egg salad is a classic menu combination. However, you can take out the mess of oil frying and prepare healthy poultry half the time by making my Air Fried Chicken Legs or Air Fryer Turkey Legs instead.
Sandwiches or burgers: Satisfy your appetite and cravings by spooning your red potato salad with bacon alongside a hearty sandwich. My favorite pairings include a fresh Chicken Caprese Sandwich, a flavorful Tuna Melt Sandwich, and a restaurant-ready Bacon Avocado Burger.
Pasta Salads: Pair it with classic summer sides like my Caprese Pasta Salad, Mexican Corn Pasta Salad, or Orzo and Shrimp Salad.

Expert Tips

There’s no secret to making a deliciously savory and tender bacon red potato salad. Everyone can whip up this fan-favorite side using my beginner-friendly cooking suggestions.

Cooking potatoes: The trick to making the best red potato salad recipe ever is correctly cooking the potatoes. Begin by filling your pan with cold water and letting your potatoes heat up in the pot. Doing so allows the potatoes to cook in gentle heat resulting in more evenly cooked creamy potatoes. Additionally, this soaking process will reduce boiling time and ensure your potatoes have a tender texture.
Dress properly: I recommend letting your potatoes reach a lukewarm temperature before adding the additional ingredients. If your potatoes are too hot, they will absorb the added liquid, which may result in a mushy potato salad. However, the temperature at which you add your ingredients is entirely up to your preference.
Presentation tips: One of the biggest complaints about potato salad is that it looks bland. My solution is to reserve some of the ingredients used in the recipe and sprinkle them on top when mixed with the dressing. A redskin potato salad topped off with bacon bits, fresh herbs, and bright veggies is a treat for the eye.
Let it rest: While optional, I recommend letting your potato salad rest for 30 minutes to an hour before serving. This resting time will allow your ingredients to mix their flavors thoroughly so that every bite tastes perfectly balanced.
Eggs: When you make this red potato salad with eggs, it’s up to you how you prefer to mix them. I like adding the eggs as a topping to keep them from getting buried in the mix. However, you could also add them along with your other dressing ingredients so that they appear evenly throughout the potato salad.
Serve warm, at room temperature, or cold: As it is with most potato salads, this red potato and egg salad can be served lukewarm, at room temperature, or cold. However, if you are serving it as a part of your summer barbecue menu on a hot day, it is advised to place it above a bowl filled with icy water to maintain its coolness.

FAQs

Wondering whether red potatoes are good for potato salad or how to prepare your veggies? This handy guide answers all your questions about this delicious potato salad recipe.

Can you make potato salad with red potatoes?

Yes! Not only can you make potato salad with red potatoes, but I also highly recommend it. Red potatoes hold their shape better than other potatoes during the boiling process, and they bring a sweet, buttery flavor to your potato salad.

How long to boil red potatoes for potato salad?

The time it takes to cook red potatoes may vary depending on their sizes. However, after cutting them into one-inch cubes and letting your water boil, your potatoes should only need to cook for 7-8 minutes until they are fork-tender. Keep in mind that there is a direct correlation between the size of your potato cubes and cooking time. To check for doneness, insert a knife into the center of a potato piece. If it enters and exits easily, your potatoes are ready.

Do I need to peel the skin of red potatoes when making potato salad?

Not at all! I prefer to leave the skin on when I make this red potato salad recipe with bacon. Not only does this add color to the potato salad, but it also ensures you keep the nutrients present in the red potato skin. However, you can peel your potatoes first if you’d prefer not to include the skin.

Are red or white potatoes better for potato salad?

Whether you use red or white potatoes in your potato salad is up to personal preference. I love making this recipe with red potatoes because of their rich, sweet flavor. However, you can use any potato you prefer as long as they are waxy potatoes that can hold their shape during the boiling process, such as Yukon Gold potatoes.

Other Potato Recipes You Might Like

Whether you are a Pioneer Woman’s Potato Salad fan or have always made your cherished family recipe, I hope you try our red skin potato salad recipe. And if you happened to have any leftover potatoes, here are a few other potato recipes you might also like:

If you try this Red Skin Potato Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Red Skin Potato Salad Recipe

This Red Potato Salad recipe is packed with creamy potatoes, crispy bacon, crunchy celery, and earthy fresh herbs and then drizzled with a creamy salad dressing. It is the perfect side dish for summer BBQs, picnics, potlucks, and more.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Resting time (optional) 30

Total Time 1

Servings servings

Calories 364kcal

Author Aysegul Sanford

Ingredients

3 pounds red potatoes cleaned and cut into 1-inch cubes
6 strips turkey bacon* roughly chopped – or regular bacon
1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoon Dijon mustard
1 teaspoon Kosher salt
½ teaspoon ground black pepper
2 tablespoons fresh dill chopped
2 stalks celery chopped
¼ cup scallions thinly sliced or red onions
2 hard-boiled eggs cut into ½ inch cubes – optional
3 tablespoons chopped dill pickles – optional

Instructions

To cook the potatoes: Place the cubed potatoes in a large pan and fill them with cold water, making sure that the water covers the potatoes plus an additional inch. Cover the pan.
Place the pan on the stove and bring to a boil over high heat. Turn down the heat to medium and let it simmer for 7-8 minutes* or until fork tender (but not falling apart.)
Remove from the heat and drain. Transfer it to a large salad bowl and let it cool slightly.
To cook the turkey bacon: Preheat the oven to 400 degrees F. Line a baking sheet tray with parchment paper or aluminum foil. Place a wire rack on top of the lined tray. Place the strips of turkey bacon on the wire rack, ensuring the strips do not overlap.
Bake for 10 minutes, then flip and cook for an additional 5 minutes. Let them cool slightly, and then cut them into bite-sized pieces.
While the potatoes and bacon are cooking, make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Add the chopped dill and give it a good whisk.
To assemble the red potato salad: Add chopped celery, scallions, dill pickles (if using), and turkey bacon into the bowl with the boiled potatoes.
Drizzle them with the dressing and gently toss them, ensuring that the dressing is distributed throughout.
If using, add the hard-boiled eggs on top*. Serve right away or cover with stretch film and refrigerate until ready to serve.

Video

Notes

Yields: This recipe makes about 6-7 cups of salad if you cut your potatoes into 1-inch cubes. The nutritional values below are per serving.
Cook time for potatoes: Please keep in mind that there is a direct correlation between the size of your potatoes and cooking time. The best time to check doneness is by inserting a sharp knife into a potato cube. If it comes in and out easily, it should be cooked.
Bacon: I used turkey bacon, but regular bacon can be used. If you are new to cooking bacon in the oven, be sure to check out my detailed post on Baked Turkey Bacon.
Eggs: If you are using eggs, you can place them on top at the end or chop them up and incorporate them into the salad with the rest of the ingredients.
Make ahead instructions: You can prepare this salad one day in advance. However, if you plan to include eggs, I recommend adding them to the mixture just before serving.
Storage: Store your leftovers in an airtight container in the fridge, and they will stay fresh for up to 1-2 days. Because the flavors may settle or change during storage, I recommend stirring the mixture before serving and tasting it so that you can adjust its seasoning as necessary.

Nutrition

The post Red Skin Potato Salad appeared first on Foolproof Living.

Ina Garten’s Roasted Shrimp Salad

Aysegul Sanford — Thu, 15 Jun 2023 17:48:10 +0000

A true Barefoot Contessa classic, this roasted shrimp salad is the same one Ina Garten herself sold in stores. Much like her Orzo with Shrimp and Feta Cheese, this recipe comes together in no time at all.

And if you are a serious shrimp lover, be sure to make Shrimp Scampi and BBQ Shrimp Skewers, too.

Ingredients

Ina Garten’s shrimp salad is a mix of pantry and fresh ingredients that are easy to find at the grocery store. Here are my best tips when shopping for this roasted shrimp salad recipe:

Shrimp: Buy whole shrimp labeled 16-20 or 21-25 (this is an indication of the size and number of shrimp per pound). You can peel and devein them yourself or purchase deveined shrimp to save yourself some time. If using frozen shrimp, thaw completely by placing the bag in a bowl of cold water for about 30 minutes.
Olive oil: Use good olive oil, preferably extra virgin olive oil if you have it on hand.
Mayonnaise: When first testing this recipe, we found the original 1 cup mayo Ina Garten used was too much, so I reduced it to ½ cup. As always, taste and adjust based on your desired preference.
Orange zest and orange juice: Orange zest and orange juice are the key ingredients that make this recipe so delicious and unforgettable. Lemon zest and lemon juice can be used in its place, but I highly recommend making it with orange.
Vinegar: The recipe uses white wine vinegar, but apple cider vinegar, red wine vinegar, or whatever you have on hand will work.
Fresh dill: While fresh dill is very classic and delicious, fresh herbs like fresh parsley would be great, too.
Capers: Make sure the capers are drained before adding to the salad. Not a fan? Use dill pickles or omit them altogether.
Red onion: Raw red onion adds a nice savory crunch. Replace it with Pickled Red Onions or Roasted Red Onions for a mild onion flavor. Or you can also use an equal amount of chopped scallions.

Optional Add-Ins and Variations

Although not included in the original recipe, here are some fun and creative add-ins to make this shrimp recipe your own:

Seasoning: While the shrimp is seasoned simply with Kosher salt and black pepper, you can add some nice flavor with 1 teaspoon of Old Bay seasoning, blackened seasoning, or a pinch of red pepper flakes for some heat.
Savory: One teaspoon of Dijon mustard or Worcestershire sauce mixed into the dressing would add a welcome savory bite.
Avocado: Add one cubed ripe avocado to the salad for some extra creaminess.
Salad greens: Serve it over a bed of mixed greens or thinly sliced romaine lettuce for some extra crunch.
Other veggies: Add additional fresh, crisp vegetables like diced English cucumbers, halved red cherry tomatoes, or diced bell peppers.

How to Make Barefoot Contessa’s Shrimp Salad?

This Ina Garten Shrimp Salad recipe is so easy to make and can be ready to serve in just about 1 hour, thanks to the shrimp’s quick cooking time. Here’s how to do it in a few easy steps:

Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.

Prep Shrimp: Pat the shrimp dry with paper towels. Spread into one single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss gently to ensure the shrimp is coated with the oil and seasonings.
Roast Shrimp: Roast the shrimp for 6-8 minutes, flipping them halfway through, until pink, pearly, and slightly curled into a ‘C’. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set aside.

Make Dressing: While the shrimp is roasting, whisk together the mayonnaise, orange zest, orange juice, and vinegar in a large mixing bowl. Add the dill, capers, and red onion and mix until combined.
Toss: Pour the dressing over the shrimp and toss to combine. Cover with plastic wrap and set aside for 30 minutes before serving.

How to Make Ahead and Store

Ina Garten’s shrimp salad is a wonderful make-ahead recipe and keeps well in the refrigerator. To do so, simply:

Make Ahead: Make this shrimp salad up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

What to Serve With This Recipe?

A fabulous Barefoot Contessa shrimp salad can be served in a number of elegant and sophisticated ways. Some of my favorites include:

Bread: Serve it as a light dinner with a crusty French baguette or Homemade Olive Bread.
Soup: Make it a lighter meal by serving it alongside Ina’s Chilled Cucumber Soup or Creamy Zucchini Soup.
Grains: Make it more of a filling meal by serving it with some Cooked Quinoa, Cooked Wild Rice, or even cooked cous cous.
Wine: This light seafood salad goes wonderfully with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.

Expert Tips

Use good quality ingredients. Your favorite brand of mayonnaise and olive oil will make the shrimp salad taste that much better.
A note on frozen shrimp: If you are using frozen shrimp, make sure it is fully thawed before cooking. According to Bon Appetit, frozen shrimp is better than fresh shrimp. But as always, shop for shrimp that is easily available to you.
Shrimp cooks very quickly. It is easy to overcook shrimp, so pay attention to the cooking time. Because it cooks so fast, I do not recommend using parchment paper, as the hot heat from the sheet pan does a better job of cooking the shrimp evenly.
Allow the shrimp to cool slightly before tossing with the sauce. You want warm shrimp, not piping hot. The gentle warmth will better absorb the dressing.
Put the sauce in the shrimp. Just as Ina Garten notes on the Food Network, add the sauce to the shrimp rather than adding the shrimp to the sauce. This way, you can moderate the amount of sauce you want tossed with the shrimp.
Let it rest before serving. Once Ina’s shrimp salad is prepared, cover it and allow it to rest for 30 minutes at room temperature to allow the flavors to marry together. Or, just as Ina Garten recommends in her cookbook, set it in the fridge for up to 6 hours before serving.

Other Shrimp Salad Recipes You Might Also Like:

If you try this Ina Garten’s Roasted Shrimp Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Adapted from Ina Garten’s Barefoot Contessa, How Easy Is That? cookbook – Roasted Shrimp Salad recipe.

Ina Garten’s Roasted Shrimp Salad Recipe

Ina Garten’s roasted shrimp salad is a deli-style salad perfect for BBQs, picnics, potlucks, and holidays all year round. Surprisingly delicious, thanks to the addition of orange juice and orange zest, once you try this easy recipe, you will never buy roasted shrimp salad from the store again.

Course Lunch, Seafood Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 8

Resting time 30

Total Time 48

Servings servings

Calories 276kcal

Author Aysegul Sanford

Ingredients

For The Roasted Shrimp:

2 lbs shrimp 16-20 or 21-25 peeled and deveined
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Dressing:

½ cup mayonnaise
1 tablespoon orange zest from 2 oranges
2 tablespoons orange juice freshly squeezed
1 tablespoon white wine vinegar or apple cider vinegar
¼ cup chopped fresh dill
2 tablespoons capers drained
2 tablespoons red onion small diced

Instructions

Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.
Prepare Shrimp: Using a sheet of paper towel, pat dry the shrimp on both sides. Transfer onto a sheet pan. Spread the shrimp on a single layer, drizzle with olive oil, and sprinkle with salt and pepper. Toss together to ensure that the shrimp is evenly coated with oil and seasoning.
Roast Shrimp: Roast for 6-8 minutes, flipping them halfway through roasting. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set it aside.
Make the salad dressing: Meanwhile, make the dressing by whisking together the mayonnaise, orange zest, orange juice, and vinegar in a mixing bowl. Add the dill, capers, and red onion and mix to combine.
Toss, rest and serve: Pour the dressing over the shrimp and toss to combine. Cover with stretch film and let it rest at room temperature for 30 minutes before serving.

Notes

Yields: This recipe makes 4-5 cups of salad, good for approximately 6 (appetizer) servings. The approximate nutritional values below are per serving.
Make Ahead: Make it up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

Nutrition

The post Ina Garten’s Roasted Shrimp Salad appeared first on Foolproof Living.

Mango Pineapple Salsa

Aysegul Sanford — Sat, 10 Jun 2023 17:49:18 +0000

Preparing mango salsa with pineapple is one of my favorite ways to make a fruity, fresh, and zesty condiment that pairs with dozens of dishes. Like my Peach Salsa and Cherry Tomato Salsa, this recipe is delicious as an appetizer, a topping for fish-based mains, or even a side for hearty meats. This dish will be your new summer staple, no matter how you serve it.

Ingredients

This recipe for mango pineapple salsa uses a handful of fresh, healthy ingredients to get its signature fruity taste:

Pineapple: Pineapple is essential to give this recipe its sweet, tropical overtones. I recommend using fresh pineapple for the freshest, healthiest taste. You can even add grilled pineapple for extra smoky, caramelized flavors. Canned pineapple will work in a pinch if you don’t have fresh alternatives, but be aware of their added sugar.
Mango: Fresh, sweet mangos are the best pick for this fresh pineapple mango salsa. Frozen mango will also work, but thaw it completely before adding it to your recipe.
Red onion: Red onion gives this simple salsa a sharp, bold flavor kick. You can also use Mexican Pickled Onions for a tangier, zestier take.
Jalapeño pepper: A bit of pepper is the key to giving this mango pineapple jalapeno salsa its classic balance of sweet and spicy flavors. I recommend using seeded jalapeno peppers to give this recipe a little heat, but you can also remove the seeds if you like.
Fresh cilantro
Fresh Lime juice: I recommend using freshly squeezed lime juice for this easy salsa dish. However, you can also use lime juice from a bottle if you don’t have any fresh limes on hand.
Salt

Substitutions and Optional Add-Ins

Green onions: Want to make this tangy salsa a little milder? Use a bit of finely chopped green onions instead of red onions. This easy ingredient substitution is both delicious and colorful.
Mint: If you’re not a fan of cilantro, fresh mint makes an excellent substitution, giving this recipe a bright, herby flavor.
Avocado: Adding a few chunks of ripe avocado is the best way to add a mild, creamy taste to this fruit salsa.
Cherry tomatoes: Transform this simple recipe into pineapple mango pico de gallo by adding a cup of finely chopped cherry tomatoes. This addition will add sharp juiciness to each bite—perfect for tacos!
Habanero: To increase the heat level of this recipe, add a little bit of finely chopped habanero peppers. These tiny veggies will give your salsa a bold kick, perfect for spice lovers.

How to Make Mango Pineapple Salsa

Even beginner chefs can prepare pineapple mango jalapeno salsa in a snap! With just four steps and a handful of ingredients, your table will overflow with sweet, zesty, and salty flavors.

Add the ingredients: Add the chopped pineapple, mango, red onion, jalapeno, cilantro, lime juice, and salt to a large mixing bowl.
Mix: Stir until you thoroughly combine the ingredients.
Let it rest: Cover the mixed salsa with plastic wrap and refrigerate for 30 minutes to two hours to combine the flavors.
Serve: Serve the mango pineapple salsa as a condiment or with a bowl of tortilla chips.

How to Make and Ahead and Store?

This fresh fruit salsa is a great recipe for make-ahead meal plans during the summer months.

Make ahead: You can make this easy salsa recipe up to 24 hours in advance. Simply store it in an airtight container in the fridge until ready to serve.
Store: Transfer your leftover salsa to an airtight container and place it in the refrigerator for up to 2-3 days. When ready to serve, give it a good stir, taste for seasoning, and add more if necessary, as fruit salsa tends to lose its saltiness during storage. This step will ensure your recipe’s flavors are still bold and evenly mixed.

What to Serve with Mango Pineapple Salsa?

It doesn’t matter whether you’re preparing a light Thai lunch or pork chops on the grill. With this delectable collection, you’ll never wonder what to serve with pineapple salsa again.

Appetizer with chips: One of the easiest, tastiest ways to serve this simple salsa recipe is as an appetizer or a snack with your favorite tortilla chips. Served alongside my Super Easy Guacamole and Corn Salsa, this crowd-pleaser will complete your menu of game-day recipes.
On grilled or roasted fish: This mango pineapple salsa for fish is a refreshing, bright combination that will make you feel like you’re at a seaside restaurant. Serve this luscious condiment on top of Cajun Mahi Mahi (as pictured above), Grilled Mahi Mahi or Breaded Fish, and it’ll disappear in minutes.
Over chicken: No one can resist the tender, sweet combination of grilled chicken with pineapple salsa. Serve your salsa with grilled or roasted chicken using my succulent recipe for Chicken Breast for an elegant pairing perfect for special occasions and weeknight dinners.
Tacos: Take your taco game to the next level by topping your spread with this fruity, Instagram-ready condiment. I recommend serving your salsa with fish tacos—especially shrimp tacos!—to bring out your meat’s fresh, tropical flavors.
Rice bowls: Adding a few spoonfuls of this pineapple and mango salsa to your favorite rice bowls is an easy way to add a pop of color and sweetness to them. This simple condiment adds a rich, refreshing taste to dishes like a salmon rice bowl and fish taco rice bowl.
Pork chops: Few combinations are as sumptuous, sophisticated, or tasty as serving mango pineapple salsa with sweet-and-savory pork. You can even add a touch of classic outdoor smokiness to your plate by preparing grilled pork chops for the table.
Thai recipes: Nothing balances Thai recipes’ savory, spicy, and sweet flavors better than a fruity salsa. Top your favorite dishes, like my Thai Steak Noodle Salad, with this 20-minute condiment, and prepare yourself for a host of compliments to the chef.

Expert Tips

If you want a fresh salsa with vibrant color and the best flavor, these pro tips are a great way to cook like a master chef. Follow this simple guide for the perfect balance of presentation and taste.

Ripe fruit is the best: The best mango pineapple salsa begins with sweet, ripe ingredients. If you have difficulty telling which fruits are ripe, purchase pre-cut fruit at the grocery store. Not only will this save time, but it’ll also guarantee that your ingredients are maximally fresh.
Finely chopped: When making this salsa, it’s essential that you chop your ingredients into small, bite-sized pieces. Use a sharp knife and cutting board to ensure easy slicing, and avoid using a food processor, as it will likely result in a watery, off-colored mixture.
Taste for seasoning and add more: No one wants their salsa to come out bland. I recommend tasting your mixture for seasoning before serving and adding more if necessary.
Let it rest: Let your fruit salsa chill for at least 30 minutes before serving. This extra resting time allows the ingredients to mix flavors and absorb the added seasoning, giving each bite an exquisite balance of fruity, savory taste.

FAQs

What can I substitute mango for in mango salsa?

If you don’t have ripe mangos, papaya or pineapple are easy substitutes that perfectly mimic mangos’ juicy, sweet taste. Plus, no one can say no to tropical salsa!

Can you freeze pineapple mango salsa?

I don’t recommend freezing this condiment, as the temperature change may result in a grainy, unpalatable texture.

Other Mango Recipes You Might Like

This mango pineapple salsa recipe explodes with sweet, tangy flavors. These simple recipes are just what you need for more refreshing ways to incorporate mango into your weekday menu.

If you try this Mango Pineapple Salsa recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Pineapple Mango Salsa Recipe

This pineapple mango salsa recipe is a delicious fruit salsa that is packed with fresh flavors. Serve it as an appetizer with tortilla chips or as a condiment over blackened or grilled chicken, fish, or pork.

Course Condiment

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 20

Resting time (optional) 30

Total Time 50

Servings servings

Calories 57kcal

Author Aysegul Sanford

Ingredients

1 cup pineapple peeled, cored, and cut into ¼ inch pieces (5.3 ounces)
1 cup mango peeled and cut into ¼-inch pieces (5.3 ounces)
¼ cup red onion roughly chopped (1 ounce)
1 jalapeno seeded and roughly chopped (1 ounce)
3 tablespoons fresh cilantro roughly chopped
4 tablespoons lime juice freshly squeezed; approximately 2 limes
½ teaspoon kosher salt

Optional add ins:

¼ cup red bell pepper roughly chopped

Instructions

In a bowl, add pineapple, mango, red onion, jalapeño, cilantro, lime juice, and salt. If using, add in the red pepper too.
Stir to combine.
Cover with plastic wrap and refrigerate for 30 minutes* or up to 2 hours for the flavors to combine.
Serve as a condiment or with your favorite tortilla chips on the side.

Notes

Storage: You can store leftovers in an airtight container in the fridge for up to 3 days.
Ripe and finely chopped: We recommend using fresh ripe fruit that is finely chopped for this fruit salsa.

Nutrition

The post Mango Pineapple Salsa appeared first on Foolproof Living.

Greek Yogurt Cucumber Salad

Aysegul Sanford — Mon, 29 May 2023 20:06:18 +0000

The best thing about this cucumber Greek yogurt salad is that it is easy to make with the most delicious yogurt salad dressing. Plus, it is made with a handful of ingredients you probably already have in your pantry.

If you are a fan of similar easy Greek yogurt-based recipes, check out our Tzatziki (aka Greek cucumber salad dressing), Greek Yogurt Coleslaw, and Greek Yogurt Chicken Salad recipes.

Ingredients You’ll Need:

You only need a few basic ingredients and a few pantry staples to make this cucumber yogurt salad. The ingredients list has two parts:

For the Greek yogurt salad dressing, you will need the following:

Greek yogurt: I recommend using full-fat plain Greek yogurt for the most creamy Greek cucumber salad. However, low-fat Greek yogurt or plain yogurt would also work.
Garlic cloves: Be sure to mince them finely to easily incorporate them into the dressing.
Lemon juice: Freshly squeezed lemon juice is the best.
Extra virgin olive oil: A drizzle of olive oil deepens the flavors of this yogurt dill cucumber salad, but it is an optional ingredient.
Vinegar: All you need is a splash of red wine vinegar to brighten up the yogurt salad dressing. I used red wine vinegar, but white wine vinegar, rice vinegar, or even apple cider vinegar would also work.
Fresh Dill: A small amount of chopped fresh dill is a classic ingredient for any Mediterranean cucumber yogurt salad recipe, and this one is no exception. If you find the flavors of fresh dill too strong, you can use a teaspoon of dried dill instead.
Kosher Salt and Pepper

For The Salad, you will need:

Cucumbers: I used English cucumbers (aka seedless cucumbers) as they have fewer seeds than most other types of cucumbers. However, Persian cucumbers (aka Lebanese cucumbers) and garden cucumbers (the most popular type you find in US grocery stores) would all work. Removing and peeling the seeds is optional and depends on the type of cucumber you use.
Onion: A small amount of sliced red onion pairs beautifully with all the other flavors of this creamy cucumber dill salad. However, scallions can be used as a substitute.

Optional Add-ins and Substitutions:

Sour cream: Not a fan of yogurt? Use sour cream instead. I recommend using a lesser amount, about ½ cup. If you are a fan of mayo, you can add a few tablespoons to make it a bit more tangy and flavorful.
Fresh herbs: If fresh dill is not your favorite, substitute it with fresh mint and fresh parsley. While you can omit fresh herbs altogether, I love the burst of fresh flavor they bring to this summer salad.
Seasoning: Add a teaspoon of my Mediterranean seasoning blend to the creamy yogurt dressing for an even more authentic flavor.
Honey: You can add a teaspoon of honey to the tzatziki sauce salad dressing if you want your yogurt cucumber dill salad to taste slightly sweet.
Lemon Zest: I find that a small amount of lemon zest helps enhance the flavor of the creamy dressing and make it even more citrusy, but it is optional.
Ranch Dressing: If you are a fan of ranch flavors and don’t mind a different flavor profile (with a more American twist), you can use our yogurt ranch dressing instead of the yogurt sauce in the recipe below.

How To Make Cucumber Greek Yogurt Salad?

Making cucumber salad with yogurt dressing cannot be easier. If you have 10 minutes, you can make this recipe. Here are the steps:

Make the yogurt dressing: In a small mixing bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, vinegar, fresh dill (if using), kosher salt, and black pepper until creamy.
Slice the cucumbers: If preferred, peel the cucumbers. Using a mandoline slicer or a sharp knife, slice them in ¼-inch thickness. Transfer to a large bowl along with sliced red onions.
Dress the cucumbers: Drizzle the vegetables with the creamy yogurt dressing and gently toss to ensure all of the cucumbers are evenly coated.
Taste for seasoning & serve: Give it a taste and add more if necessary. Serve.

How to Make Ahead and Store Leftovers?

When it comes to summer cookouts, planning, and meal prepping are key. Thankfully, with just a few steps, you can make this creamy cucumber salad a day ahead and put it together in minutes. Here is how I do it:

To Make Ahead: Make the creamy Greek yogurt dressing up to 3 days in advance and store it in a jar with a tight-fitting lid. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready, assemble the salad as directed in the recipe card below.
To Store Leftovers: Place the leftover Greek cucumber yogurt salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few tablespoons of Greek yogurt to thicken the dressing. Regardless of which method you choose, be sure to give it a toss before serving.

What To Serve It With?

This easy cucumber salad pairs beautifully with various of main dishes and similar salads. Here are some suggestions for pairing:

Grilled Meats: The tangy and refreshing flavors of the salad make a great summer side dish with spicy dishes like grilled chicken, pork, or turkey. Pair it with my Greek Yogurt Chicken or Shish Tawook for a wonderfully balanced and authentic Mediterranean-inspired meal.
Fish: Whether grilled mahi mahi, salmon, or shrimp kabobs, this tzatziki cucumber salad complements seafood beautifully.
Roasted Vegetables: Serve it alongside roasted asparagus, crispy eggplant, or zucchini noodles for a light vegetarian meal.
With Other Salads: If you are taking it with you to a potluck (such as a dish you can bring to a Memorial Day party) and need a few more ideas, this yogurt cucumber salad would pair well with my Caprese Pasta Salad, Jen Aniston Salad, and Quinoa Tabbouleh.

Expert Tips:

While this creamy cucumber salad with Greek yogurt is pretty straightforward, there are a few things to pay attention to for the best results. Here are a few tips I learned during my recipe testing:

Use a mandolin slicer: If you have a mandolin slicer, this is the time to use it, as thinly sliced cucumbers make for a more aesthetically pleasing and delicate salad. Not to mention, it makes the process of making this yogurt and cucumber dish much faster.
Salt cucumbers: The cucumbers will inevitably release their juices as they sit. However, if you have the time, you can place the sliced cucumbers in a bowl fitted with a colander and sprinkle them with half a teaspoon of salt. Give them a toss and let the juices drain for 15-30 minutes. Doing so will draw the water out of the cucumbers and ensure that your cucumber yogurt dill salad remains crisp rather than becoming watery.
Chill before serving: This salad can be served right away, but letting it sit in the fridge for 30 minutes to an hour allows all the flavors to blend and intensify, resulting in an even more refreshing yogurt cucumber salad.
Taste for seasoning: Be sure to give it a taste before serving and add more seasoning if necessary.

FAQs

Is Greek yogurt and cucumber good for you?

According to Healthline, Greek yogurt is high in many nutrients and a good source of protein, fat, and carbohydrate source. Conversely, cucumber is a nutritious and low-calorie fruit that is high in water content and provides many essential nutrients and vitamins. So, consuming yogurt and cucumber together, as we do in this healthy cucumber salad, can be good for you.

How do you keep cucumbers crisp in a salad?

You can keep cucumbers crisp by salting them for 15-30 minutes before assembling the salad. Place cucumber slices in a colander set in a bowl. They should release their juices as they sit. Drain and use them in your salad.

How to thicken a cucumber salad?

You can thicken your cucumber salad by adding and tossing a few tablespoons of extra Greek yogurt into the salad.

Other Cucumber Salad Recipes You Might Also Like:

If you try this Greek Yogurt Cucumber Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Greek Yogurt Cucumber Salad Recipe

This Greek Yogurt Cucumber Salad is a refreshing and healthy side dish you can make in 10 minutes. Tossed in a tangy, tzatziki-inspired Greek yogurt dressing, it is a lighter and healthier alternative to mayo or sour cream-based cucumber salads.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 76kcal

Author Aysegul Sanford

Ingredients

1 cup plain Greek yogurt full fat
2 cloves garlic ~ 2 teaspoons, minced
⅓ cup lemon juice freshly squeezed – from 2 lemons
1 teaspoon extra virgin olive oil
1 tablespoon red wine vinegar or apple cider vinegar
¼ cup chopped fresh dill optional
1 teaspoon Kosher salt
¼ teaspoon black pepper
1 English cucumber* sliced in 1/4 inch slices (peeling is optional)
¼ cup thinly sliced red onion or scallions – optional

Instructions

To make the yogurt dressing, whisk together yogurt, garlic, lemon juice, olive oil, vinegar, dill (if using), salt, and black pepper.
Place cucumber and red onion slices in a large salad bowl.
Drizzle the cucumber salad with the Greek yogurt dressing. Give it a gentle toss.
Taste for seasoning and add more if necessary. Serve.

Notes

Yields: This cucumber salad yields approximately 4 cups of salad (with 1 ¼ cup yogurt dressing). It is ideal for 4 servings if you are serving it as a side dish. If you are serving it to a larger crowd, you can multiply the recipe as many times as you need.
Cucumber: I used an English cucumber, but yu can also use 4-5 (smaller) Persian cucumbers.
To Make Ahead: Make the yogurt dressing up to 3 days in advance and store it in a jar. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready to serve, place cucumber and onion slices in a bowl, drizzle with the dressing and toss to combine.
To Store Leftovers: Place the leftover cucumber salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few additional tablespoons of Greek yogurt to thicken the dressing. Be sure to toss before serving.

Nutrition

The post Greek Yogurt Cucumber Salad appeared first on Foolproof Living.

Burrata Caprese

Aysegul Sanford — Sun, 28 May 2023 16:17:29 +0000

Nothing says summer more than ripe, juicy tomatoes, and this one celebrates tomato season in style. And if you are looking for more ways to use your summer tomatoes, be sure to check out Mozzarella Cucumber Tomato Salad, Turkish Bean Salad, and Caprese Pasta Salad.

Ingredients

Caprese burrata salad is a cinch to make and requires just a few key ingredients from the grocery store or farmer’s market. You will need:

Burrata: Fresh burrata cheese is a soft Italian cheese similar in taste and appearance to fresh mozzarella cheese but with a creamy center. Look for a ball of burrata in smaller Italian markets, cheese shops, or in the cheese section of your local grocery store.
Tomatoes: I use a combination of large heirloom tomatoes and cherry tomatoes. Juicy heirloom tomatoes are best for their steak-like quality, and the cherry tomatoes add a sweet bite. Feel free to use any tomatoes, including Roma tomatoes, beefsteak tomatoes, tomatoes on the vine, or grape tomatoes.
Fresh basil leaves: Finish with whole basil leaves or tear them gently with your hands.
Balsamic vinegar
Extra virgin olive oil
Seasonings: Keep it simple with kosher salt and freshly cracked black pepper. A final sprinkle of flaky salt adds a nice, salty crunch.

Optional Add-Ins and Substitutions

Balsamic reduction: Balsamic reduction – affiliate link – (also known as sweet balsamic glaze) is reduced balsamic vinegar that is sticky and sweet and can add just another level of flavor to this burrata caprese salad recipe. Simply drizzle your burrata salad with balsamic glaze at the very end for a robust and tangy finish.
Dressing: Take it up a notch with a simple basil dressing for Caprese salad, like Basil Vinaigrette, or go for Balsamic and Lemon Dressing.
Avocado: Although untraditional, a ripe avocado adds another layer of creaminess and color to this tomato burrata salad.
Mozzarella: If you can’t get your hands on burrata, you can use fresh mozzarella balls instead.

How to Make this Burrata Caprese Recipe?

The combination of burrata, tomato, and basil is just as delicious here as a traditional Caprese salad. But the best part – it’s ready in less than 10 minutes after a few easy steps. Here’s how to make this burrata caprese:

Prepare tomatoes: Slice tomatoes with a serrated knife into ⅓-inch thick slices. Arrange them on a serving platter and season with ½ teaspoon kosher salt.
Add burrata: Place burrata balls in the center of the serving platter. Alternatively, gently cut them into smaller pieces with a sharp paring knife and scatter the chunks over the sliced tomatoes.
Season: Sprinkle the tomatoes and burrata with the rest of the salt and black pepper. Finish with a generous drizzle of olive oil and balsamic vinegar. Garnish with basil leaves. Enjoy!

How to Store Leftovers

Leftover tomato caprese with fresh burrata will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

Expert Tips

Use good quality ingredients: Since this is a salad with such minimal ingredients, use ingredients that taste good to you. I like to seek out good olive oil and aged balsamic vinegar for the best flavor.
Season tomatoes liberally: Don’t skip on the salt when it comes to tomatoes; they benefit from a good sprinkle. As always, opt for the juiciest, freshest tomatoes you can find.
Serve at room temperature: Burrata tastes best when served at room temperature or just above, as the creamy center is soft and spreadable. Tomatoes also turn mealy and lose their flavor if stored in the fridge.
Presentation is key: This is a showstopping salad that will become the talk of the table. Be creative – assemble the tomatoes somewhat haphazardly and whimsical. Allow the burrata to shine in the center or be scattered into pieces.
Double the recipe or halve it for a small crowd: The recipe below serves four, but I could honestly eat the whole thing myself. Double or triple the recipe for a large party, or halve it when serving for one or two.

What to Serve It With?

When you put this Caprese salad with burrata on the table, I think we can all agree that it will be the star of the show. Make it a part of your Memorial Day Menu or 4th of July celebrations! Here are some pairing and serving suggestions:

Crusty Bread: Serve it with warm crusty bread like French baguette or No Knead Olive Bread on the side for an appetizer that is guaranteed to impress.
Bruschetta: Slice a baguette, brush with olive oil, and toast just before serving alongside the tomato caprese with fresh burrata, or make it a part of your Meat and Cheese Platter.
Grilled or Roasted Meats: Give it a nice boost of protein and serve it as a side dish with Marinated Shrimp Skewers, Grilled Mahi Mahi, Shish Tawook, Greek Yogurt Chicken, or Shrimp Scampi.
Pasta: Go all-out Italian and serve it with a main dish like my Garlic Butter Pasta, Lemon Ricotta Pasta or Baked Ziti with Eggplant.
Vegetable Meals: Keep it vegetarian and serve alongside Baked Eggplant Parm or Eggplant Involtini.
Crisp White Wine: If all else fails, treat yourself to this gorgeous salad and a crisp, chilled glass of wine like an Italian Pinot Grigio or Sauvignon Blanc.

FAQs

Where does caprese salad come from?

Also referred to as “Insalata Caprese”, Caprese has its roots in Campania, Italy at the Hotel Quisisana on the island of Capri. The salad was a tribute to Italy, as the ingredients represent the color of the Italian flag.

What is burrata?

Creamy burrata cheese is an Italian cow’s milk cheese that features an outer shell of fresh mozzarella wrapped around a soft-center of stracciatella (cheese curds and cream).

Where does burrata cheese come from?

Burrata originated in Puglia, Italy at the Castel del Monte and since has become a global sensation around the world.

What’s the difference between burrata and Caprese?

Burrata is a soft cheese ball with a creamy center, whereas caprese is a simple Italian salad that can be made with either burrata or fresh mozzarella.

What is the difference between burrata and mozzarella?

Burrata and mozzarella are both creamy, white, semi-soft Italian cheeses very similar in appearance. However, burrata is made with an outer layer of fresh mozzarella and filled with soft, stringy curd and cream known as stracciatella (the cheese, not the gelato). As a result, it has a super creamy texture and taste. Mozzarella is made from cow or water buffalo milk that is firm and bouncy.

How do you eat burrata?

Burrata is typically first sliced with a knife to reveal its creamy soft center, drizzled with olive oil and flakey sea salt, then eaten just as is with a fork, summer produce, or toasted bread.

Who sells burrata cheese?

You can find burrata in Italian markets, specialty cheese shops, or in the cheese section of large grocery stores. It is most often sold in plastic deli containers with some water or brine to keep the moisture intact.

Other Caprese Recipes You Might Also Like:

Whether you simply love the combination of tomato-basil-burrata or have been a huge fan of the cult-favorite Carabba’s Caprese salad or just cannot get enough of the flavors of caprese, here are a few Caprese-inspired recipes you might like:

If you try this Burrata Caprese recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Burrata Caprese Recipe

Put your fresh summer tomatoes to good use with this Burrata Caprese recipe that you can make in 10 minutes.This easy summer salad combines the classic Italian flavors we all love, but uses Burrata instead of mozzarella cheese.

Course Salad

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 93kcal

Author Aysegul Sanford

Ingredients

4-5 large tomatoes
¾ teaspoon kosher salt or flaky sea salt
2 balls burrata 8 ounces in total
¼ cup fresh basil leaves torn
¼ teaspoon black pepper freshly ground
2 tablespoons extra virgin olive oil plus more for finishing
2 tablespoons balsamic vinegar or reduced balsamic vinegar

Instructions

Slice tomatoes into ⅓-inch thick slices. Arrange them on a serving platter. Sprinkle tomato slices with ½ teaspoon salt.
Arrange burrata balls in the middle or gently break them with a sharp pairing knife and scatter the chunks over the sliced tomatoes.
Sprinkle everything with the rest of the salt and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.
Garnish it with basil leaves. Serve!

Video

Notes

Yields: This recipe serves 4 generously. I usually serve one ball of burrata and two medium-sized tomatoes for 2 people. If you are serving a larger crowd, you can multiply this recipe using this ratio.
You can serve burrata as a whole or gently break it to reveal the creamy center. This way, your guests can easily serve themselves.
Storage: Leftover burrata caprese will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

Nutrition

The post Burrata Caprese appeared first on Foolproof Living.

Watermelon Cucumber Salad

Aysegul Sanford — Thu, 11 May 2023 16:51:46 +0000

Easy to make, this cucumber watermelon feta salad is inspired by my Watermelon Avocado Salad. Similarly, it can be served as a light meal by itself or as a visually impressive colorful side dish.

If you are looking for more cucumber recipes, be sure to also check out our Greek Yogurt Cucumber Salad, Cucumber Mozzarella Salad, and Watermelon Cucumber Smoothie.

Ingredients

This summer watermelon salad with feta and cucumber starts off with an easy honey-lime dressing and a short list of ingredients. Here’s a look at what we need:

Olive oil: We recommend using a brand of extra virgin olive oil that you like.
Lime juice: Freshly squeezed lime juice works best for this watermelon salad dressing, but you can use bottled juice in a pinch. The flavors would be slightly different, but freshly squeezed lemon juice can also be used when making the dressing.
Kosher salt
Honey
A small watermelon: Seedless watermelon is preferable for this watermelon cucumber mint salad. However, if a regular watermelon is all that is available, pick out the watermelon seeds as you go.
Cucumbers: Persian cucumbers have a great crunch, but regular cucumbers or English cucumbers can be substituted. It is optional, but you can remove the seeds if you like.
Herbs: A handful of fresh mint leaves is all you need. However, fresh basil would be a great substitute.
Feta cheese: Crumble a whole block of feta cheese rather than buying pre-crumbled feta.

Substitutions & Optional Add-Ins

Looking to truly make this cucumber watermelon salad recipe your own? Swap out one ingredient for another or simply omit it altogether.

Dressing: Whenever I want to switch it up, I use Lemon Balsamic Dressing in place of the honey-lime dressing. Watermelon cucumber salad with balsamic vinaigrette is just as delicious and tangy. Alternatively, you can also use balsamic reduction as a drizzle at the end right before serving.
Cheese: Prefer a watermelon salad without feta cheese? Omit the feta completely for a light, refreshing salad full of fresh summer produce. Or substitute it for goat cheese or even queso fresco.
Without mint: If you prefer your watermelon salad with mint, you can double up on the basil and omit the mint entirely.
Onion: Add a savory bite with sliced fresh red onions, Pickled Red Onions, or Roasted Red Onions. Or, you can add in a handful of chopped scallions.
Vegan: Make it vegan by omitting the cheese, or try your hand at vegan feta. Also, make sure to swap out the honey for maple syrup instead.

How to Make Watermelon Salad with Cucumber?

This watermelon and cucumber salad recipe comes together in 15 minutes, start-to-finish! Here’s how to do it in just a few easy steps:

Make the dressing: In a mason jar or small bowl, add olive oil, fresh lime juice, salt, and honey. Shake or whisk vigorously until emulsified.
Assemble the salad: In a large bowl, add diced watermelon, cucumber, mint, and basil.
Drizzle with the dressing: Just before serving, pour the dressing over the salad and toss gently.
Finish with feta: Finish with salty feta cheese, mix once more, and serve in your favorite serving bowl. A final sprinkle of sea salt is optional but a great addition!

How to Make Ahead and Store?

If you are planning to make this watermelon cucumber feta salad recipe ahead of time, here are my best tips:

Make Ahead: Cut the watermelon, slice the cucumbers, crumble the feta, and make the dressing. Store each component in separate containers with a tight-fitting lid. Assemble the watermelon salad right before serving.
Storage: Leftover watermelon cucumber salad will keep in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and mix with a touch more dressing to bring it back to life before serving.

What to Serve with Watermelon Salad?

There are so many options when it comes to serving this watermelon salad with feta and mint. While I usually make it for lunch and serve it by itself, you can easily pair it with meats and vegetables for your summer meals. Some of my favorite ways to serve include:

Grilled Protein: Enjoy it as a light lunch or dinner, and serve it as a side dish to hearty grilled meat and seafood like Grilled Pork Chops, Shrimp Kebobs, Grilled Shrimp, Grilled Mahi Mahi, Shish Tawook, or Greek Yogurt Chicken.
Vegetarian Dinners: Keep the entire meal plant-forward and serve it as a wonderful addition to vegetarian main meals like Vegetarian Stuffed Eggplant, Baked Eggplant Ziti or Lemon Ricotta Pasta.
Picnic & Potluck Dishes: Make it a show-stopping accompaniment at BBQs and potlucks, alongside my No Mayo Coleslaw or Greek Yogurt Coleslaw, Caper Potato Salad, or Peach Salsa.
With cooked grains: Turn it into a filling lunch by adding a cup (or two) of cooked bulgur, quinoa, or even wild rice.

Expert Tips

Making this watermelon feta cucumber salad is easy, but I’d love to share a few helpful tips to help you as you make it in your own kitchen:

Choose a good watermelon: Look for a ripe watermelon that is heavy for its size with a large yellow spot on one side (this is the field spot that indicates ripeness).
Properly cut watermelon and cucumber: Dice watermelon into bite-sized pieces, or use a melon baller if you want to make it look pretty. For the cucumber, peeling is optional, but I recommend cutting it into thin slices or equal size cubes.
Do not skip on salt: Although adding salt to sweet watermelon may sound strange, do not skip this step. The salt brings out the natural sweetness and freshness of the watermelon and cucumber.
Serve it chilled: This salad is best eaten cold. I like to keep the watermelon, cucumber, and feta in the refrigerator before and after prepping. This way, all components of this recipe are cold (and super refreshing) just before serving.
Assemble at the last minute: Combine watermelon, cucumber, and mint with the dressing just before serving. This keeps the integrity and texture of the watermelon and cucumber intact.
Be gentle when mixing: Use gentle hands when mixing to keep the shape and structure of the delicate ingredients.

FAQ’s

What is watermelon salad?

Watermelon salad can be whatever you like it to be, but this version is a simple mix of watermelon, cucumber, mint leaves, basil leaves and feta cheese, all mixed gently in a lemon or lime dressing.

Does watermelon and cucumber taste good together?

Yes, watermelon and cucumber are exceptionally delicious when paired together. The juicy watermelon is the perfect balance to the crisp cucumber.

What is watermelon salad made of?

Watermelon salad consists of watermelon, cucumber, fresh mint, fresh basil, and feta cheese tossed in a lime or balsamic vinegar-based dressing.

How do you cut watermelon to make a salad?

Dice the watermelon into small, 1-inch pieces or cubes. For a special presentation, you can also use a melon baller.

Other Savory Fruit Salads You Might Also Like:

If you try this Watermelon Cucumber Salad recipe or any other recipe on Foolproof Living, please take a minute to give it a star rating and leave a short comment about your experience. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Watermelon Cucumber Salad Recipe

This Watermelon cucumber salad is an incredibly refreshing savory fruit salad that is flavored with honey lime dressing. Ready in 10 minutes, it is the perfect summer salad you can serve for lunch or take with you to summer potlucks, picnics, and BBQ parties.

Course Lunch

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15

Total Time 15

Servings servings

Calories 290kcal

Author Aysegul Sanford

Ingredients

For the Honey Lime Dressing:

4 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice from 1 lime
¼ teaspoon kosher salt
1 tablespoon honey

For The Salad:

8 cups fresh watermelon cut into 1-inch cubes ~ 5 to 6 lbs – preferably seedless
2 Persian cucumbers peeled and sliced ¼ inch thick, or English cucumbers
3 tablespoons fresh mint roughly torn
2 tablespoons fresh basil roughly torn
½ cup crumbled feta cheese or goat cheese

Instructions

Mix olive oil, fresh lime juice, salt, and honey in a mason jar and shake vigorously. Set aside.
Place watermelon cubes, sliced cucumber, fresh mint, and basil in a large salad bowl.
Right before serving, drizzle the dressing over the salad. Give it a gentle toss being careful not to bruise or break the watermelon chunks.
Sprinkle the feta cheese on top, taste for seasoning, and add more if necessary. Serve.

Notes

Yield: This recipe yields about 6-8 cups of cucumber watermelon salad.
You can use a melon baller to scoop out the watermelon for a special presentation.
Serve it chilled. This salad is best when served cold. I like to keep each ingredient in the refrigerator before and after prepping. This way, all the salad is perfectly chill (and super refreshing) before serving.
Assemble at the last minute: Toss all the ingredients with the dressing just before serving. This keeps the integrity and texture of the watermelon and cucumber intact.
Be gentle while tossing: Use gentle hands to keep the delicate ingredients’ shape and structure.
Make Ahead: Prepare all the ingredients and store them in separate containers. You can also make the dressing 3 days in advance and keep it in a mason jar in the fridge. Toss it all together just before serving.
Storage: Leftovers of this salad will keep fresh in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and toss with a touch more the honey lime dressing to bring it back to life before serving.
Balsamic glaze: A light drizzle of balsamic glaze is optional but highly recommended if you have some in your fridge.
Short on time? The most time-consuming part of this recipe is the cutting of the watermelon. If you want to make it even quicker, you can buy pre-cut watermelon when you are at the store.

Nutrition

The post Watermelon Cucumber Salad appeared first on Foolproof Living.

Honey Lime Dressing

Aysegul Sanford — Thu, 11 May 2023 16:00:50 +0000

I know it is convenient to buy salad dressing from the store, but once you learn to make your own, you will never want to spend money on dressings that are usually made with low-quality ingredients. Plus, most homemade dressings can also be used as a marinade for meat and vegetables, and this honey lime vinaigrette dressing is no exception.

The good news is that our recipe archives have so many dressings to choose from. For a simple yet satisfying option, try our Lemon Olive Oil Dressing, or indulge in the rich flavors of Balsamic Lemon Vinaigrette for a more elevated taste experience. And if you like spicy food, our Chili Lime Dressing is a must-try!

Ingredients

All you need is 5 simple ingredients for this honey lime dressing. And guess what? You probably already have everything in your pantry. Below is what you’ll need:

Extra virgin olive oil: Olive oil is the base of this honey-lime vinaigrette. However, a neutral oil like avocado oil can also be used.
Fresh lime juice and lime zest: Every dressing needs an acid! For the best lime vinaigrette recipe, be sure to use fresh lime. Keep in mind that it is best to zest the lime before squeezing it.
Honey: Honey is the perfect way to balance the tartness of the lime. However, for a vegan version, you can use maple syrup instead.
Kosher Salt: A pinch of salt will bring out these wonderful flavors.

Optional Add-Ins

While the basic honey lime dressing recipe has more neutral flavors ideal for sweet fruity salads, adding just a few basic ingredients can easily turn it into a dressing (or sauce) for savory salads, grain bowls, and more. Below are a few add-ins to give your sweet, savory, and spicy dishes a pop of flavor:

Garlic: One small fresh garlic clove would be a nice addition to any savory salad. However, in a pinch, garlic powder would also work.
Shallot: A small shallot or a quarter cup of thinly sliced red onion adds another layer of flavor.
Fresh herbs: Fresh cilantro is a great addition to any Mexican-style dressing; this one is no exception. Add a teaspoon of chopped fresh cilantro to turn this into a delectable honey lime cilantro dressing (just like I did in my Black Bean and Quinoa Salad) to use in any of your favorite Southwest-flavored salads. Or, use a few fresh mint leaves for a refreshing flavor twist when incorporating it into your favorite fruit salad.
Spices: Add a small amount of ground cumin and/or chili powder to enhance the depth of flavor and add warmth and complexity to any of your favorite Mexican salads with lime dressing.
Balsamic vinegar: Add a splash of balsamic vinegar for an additional layer of flavor! Thanks to balsamic vinegar’s rich, sweet, and tangy taste, balsamic lime dressing is a luxurious version of this basic lime juice salad dressing perfect for your next summer or winter fruit salad.
Dijon Mustard: Not only is it a natural emulsifier, but adding a small amount (½ to 1 teaspoon) of Dijon mustard can help balance the sweetness from honey and the acidity of the lime juice in the dressing.

How To Make Honey Lime Dressing?

You can make a jar of this simple honey lime dressing with only 5 minutes of hands-on time. Juice, zest, whisk, and pour. Here is how to make lime vinaigrette in just 4 simple steps:

Combine: Lime zest, lime juice, honey, and salt in a small bowl and whisk together. If you decide to use garlic, shallot, or ground cumin, you can add it here.
Emulsify until creamy: Slowly pour in the extra virgin olive oil and constantly whisk until emulsified.
Season: Give it a taste and adjust it to your liking.
Pour: Drizzle it over your favorite fresh salad or store it in a mason jar and refrigerate for later.

How To Make Ahead and Store?

The best part of this honey lime vinaigrette recipe is that it keeps well in the fridge, so you can make it ahead and refrigerate it until you are ready to use it.

To store, pour the lime honey dressing into a mason jar (or an airtight container) and keep it in the fridge for up to one week.

How To Use Lime Honey Dressing

Wake up your taste buds with the many ways to use this recipe. Try fruit salad with honey lime dressing or marinade chicken before grilling for some mouth-watering goodness. Here are a few ways to use it:

Fruit Salads: This dressing is my favorite way to bring together a brunch side dish like summer fruit salad with strawberries, blueberries, pineapple, red grapes, kiwi, or other tropical fruit you like.
Savory Salads: This honey lime salad dressing is the perfect compliment whether your salad is the main course or the side. Pour it over leafy greens like spring mix, butter lettuce, arugula, or kale for a natural sweetness with a kick of citrus. Mix with nuts, cheese, and beans for a sweet and savory combination. It’s my first choice when making Mexican-inspired salads and the ultimate last step for my Southwest Chicken Salad and Corn and Black Bean Salad.
Grain Bowls: Another way to use this flavorful honey and lime juice recipe is for grain bowls. It perfectly soaks into couscous, bulgur, and quinoa mixed in with roasted veggies and proteins. You’ve got to try it on my Southwest Quinoa Bowl or even this Caribbean Jerk Chicken Bowl!
Marinades: This recipe has more intent than just honey lime dressing for salad. I also use it for marinating chicken, pork, beef, and seafood. The acid from the lime tenderizes the meat, and the honey will caramelize it when cooked. This dressing is one of my go-to recipes when I make Grilled Mahi Mahi and Grilled Shrimp Skewers. I like playing with the ingredients by adding paprika for the Mahi Mahi Marinade and parsley for the Shrimp Marinade.

Expert Tips

Check out some of these tips to nail this delicious salad dressing recipe the first time. Here are a few expert tips for the best results:

Use fresh ingredients: As with any recipe that uses minimal ingredients, prioritizing using fresh, high-quality ingredients is crucial to achieving great results. You’ll create the best honey-lime dressing that stands out by squeezing fresh limes and using high-quality olive oil.
Seasoning: Salt is an important addition to bring out the citrusy and sweet flavors of lime and honey, so do not skip using it (even if you are using this honey lime sauce in a fruit salad.) Additionally, as it is with any recipe, it is best to give it a taste and adjust the amount of seasoning based on your taste buds and the recipe you are using it in.
Change it up according to your recipe: This basic Mexican lime dressing can easily be adapted to complement the flavors of the recipe you are using it in. So, take advantage of the use of optional add-ins and make it your own.
Emulsify the dressing: While it is convenient to combine all the ingredients in a mason jar and give it a shake, the secret to making an ultra-creamy honey lime dressing lies in the two-step process we are using here. Slowly pouring olive oil into the lime and honey mixture while constantly mixing it ensures perfect emulsification resulting in a smooth dressing. If you skip this step, the salad dressing will not be as creamy.
Use a blender or food processor: If you are making a large quantity of this recipe, you can use a blender or food processor.
Let it marinate: For maximum flavor, let it marinate for a minimum of 30 minutes to a few hours. I like to let it sit overnight to allow everything to sink in.
Shake well: Dressings separate with time, so if you decide to make it ahead of time, give it a solid shake before using.

Other Salad Dressings You Might Like

It is no secret that a salad is as delicious as its dressing. If you agree, you will love our collection of salad dressing recipes below:

If you try this Honey Lime Dressing recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Honey Lime Dressing Recipe

This honey lime dressing recipe is a versatile savory vinaigrette you can make with just a few basic ingredients. Endlessly customizable with a number of optional add-ins, it can be used as a drizzle for fruit or savory salads or as a marinade for meats.

Course Salad Dressing

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 161kcal

Author Aysegul Sanford

Ingredients

1 teaspoon lime zest
¼ cup lime juice ~ 2 limes (freshly squeezed)
2 tablespoons honey
½ teaspoon Kosher salt
¼ cup extra virgin olive oil

Optional Add-Ins:

1 clove garlic minced
1 small shallot or ¼ cup thinly sliced red onion
¼ teaspoon ground cumin

Instructions

Whisk together lime zest, lime juice, honey, and salt in a small bowl. If using, add in the garlic, shallot, and ground cumin.
Slowly pour in the extra virgin olive oil while whisking constantly until emulsified.
Taste for seasoning and add in, if necessary.
Use it right away or store it in a mason jar in the refrigerator up to a week.

Notes

Yield: This recipe yields approximately 1/2 cup of honey lime dressing.
Storage: You can store the dressing in the fridge for up to 7 days.
Taste for seasoning: Be sure to give it a taste and add more if necessary before using it in your recipe.
If you make it ahead, be sure to give it a good shake before using it.
While it is convenient to combine all the ingredients in a mason jar and give it a shake, the secret to making an ultra-creamy honey lime dressing lies in the two-step process we are using here. Slowly pouring olive oil into the lime and honey mixture while constantly mixing it ensures perfect emulsification resulting in a smooth dressing. So, for the most creamy dressing, do not skip this part.

Nutrition

The post Honey Lime Dressing appeared first on Foolproof Living.

Chickpea Salad with Tuna

Aysegul Sanford — Wed, 03 May 2023 16:46:38 +0000

If you never thought of making your tuna salad with chickpeas, then I have got you covered with an exceptional recipe that you will find yourself making over and over again. Protein-rich tuna and fiber-rich chickpeas flavored with homemade salad dressing is the perfect quick lunch recipe.

Whether you want to turn it into a Tuna Chickpea Sandwich or keep it light over a bed of greens, there are so many possibilities. If you are a tuna fan, be sure to check out this Tuna Melt Sandwich and Tuna Steak Salad to incorporate more seafood into your life, too.

Ingredients

I like to think of this garbanzo bean tuna salad as a nice mix of pantry staples and fresh ingredients from the grocery store. The list of ingredients has been broken down into the dressing and the salad for ease.

To make the salad dressing, you will need:

Mayonnaise: I like to use vegan mayo made with avocado oil (affiliate link.) However, feel free to use a brand you like.
Extra virgin olive oil
Dijon mustard: You can use Dijon mustard, stone ground, or whole grain mustard.
Lemon juice: As it is in any other salad recipe, freshly squeezed lemon juice provides the best flavor, and this garbanzo tuna salad is no exception.
Red wine vinegar: A splash of vinegar helps with brightening up the flavors. You can also use apple cider vinegar or white wine vinegar.
Fresh garlic cloves: When making salad dressing, I prefer chopped fresh garlic, but in a pinch, garlic powder would also work.
Kosher salt + black pepper

To assemble the salad, you will need:

Chickpeas: I used canned chickpeas as they are convenient. Of course, you can cook your own chickpeas for this recipe. If you used canned beans, make sure to drain and rinse beforehand.
Canned tuna: When buying tuna, look for sustainably sourced wild-caught tuna in water. This has exceptional flavor, and the tuna will naturally flake when mixing the salad. Keep in mind if you use tuna packed in olive oil, you will have to adjust the quantity of olive oil in the recipe.
Tomatoes: You can use grape, Roma, or cherry tomatoes.
Celery stalks
Green onions: Alternatively, you can also use a thinly sliced small red onion, or Pickled Red Onions would also work.
Yellow bell pepper: I used yellow peppers, but any color of bell peppers would work in this recipe.
Cucumber: Persian cucumber has a great crunch and holds up well, but a regular cucumber or English cucumber can also be used.

Substitutions & Optional Add-Ins

Mayo substitutes: Not a fan of Mayo? Try an equal amount of Greek yogurt, mashed avocado (or a few tablespoons of Creamy Avocado Dressing), or store-bought pesto. A few tablespoons of this Pesto Salad Dressing could be a wonderful substitution too. If none of those work for you, use my all-purpose Lemon Dressing or Lemon Balsamic Vinaigrette instead.
Add hard-boiled eggs: Incorporating a few eggs into this recipe is a great way to increase the protein content. The addition of eggs also gives it another layer of texture. When preparing them for the salad, be sure to dice them into bite-sized pieces.
Add vegetables: Add a handful of sweet vegetables, like cooked corn or green peas, or make it a Mediterranean chickpea tuna salad with drained and rinsed artichoke hearts.
Fresh herbs: Finish it with a sprinkle of fresh dill, fresh parsley, fresh basil, or a combination of all three.
Cheese (optional): Adding a small amount of crumbled feta cheese would give it a nice creamy flavor.
Dill pickle relish (optional): The briny flavors of pickled relish, whether it is dill pickles or chopped Kalamata olives, or pickled red cabbage, would brighten up the flavors of the overall salad.
Salad greens (optional): Adding a handful of arugula, baby spinach, and spring mix or serving the salad on a bed of lettuce is an easy way to up the nutritional value of this simple salad.

How to Make Chickpea Tuna Salad?

This tuna garbanzo bean salad recipe is made in a few easy steps. Simply:

Make the dressing: Whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, salt, and pepper in a small bowl or measuring cup.
Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions ( or sliced red onion), bell pepper, cucumber, and tomatoes in a large salad bowl.
Toss: Drizzle over the dressing and gently toss to combine.
Serve: If you have the time, marinate for at least 30 minutes before serving.

How to Make Ahead and Store Leftovers

This simple chickpea tuna salad is the perfect lunch salad that you can incorporate into your weekly meal plan. I’d like to make it over the weekend as it stores well. Here’s how I like to do it:

Make Ahead: Prepare the tuna salad as directed. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage.
Storage: Leftover tuna salad with garbanzo beans will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.

What to Serve It With?

Tuna chickpea salad is wonderful all its own, but it can easily be elevated to the next level by serving it in any of the following ways:

Bread: Serve it with crusty bread, like Olive Bread, or turn it into a crostini platter with toasted French baguette, cheese, and fruit. I also love it with soft pita bread or pita chips for scooping.
Serve it with Grains: Make it the main dish by serving it with a side dish of cooked Quinoa or Bulgur wheat.
Make it a side dish with a bowl of soup: Enjoy it throughout the summer months alongside a bowl of Basil Tomato Soup or Cold Cucumber Soup.
Turn it into a Sandwich: Layer it between a few slices of your favorite bread (I like pita bread or brioche) or stuff it into a pita bread to make Tuna Chickpea Sandwich, along with green leaf lettuce and a tomato slice.

Expert Tips

While this recipe requires only a few steps and a handful of pantry ingredients, we wanted to share a few expert tips to help you make the best chickpea tuna salad recipe on your first try:

Good quality tuna: Look for a high quality (preferably wild caught), sustainably sourced can of tuna in water. This has exceptional flavor and texture.
Rinse chickpeas: Make sure to drain and rinse the can of chickpeas to get rid of preservatives and excess salt (or purchase a can with no salt if watching your salt content).
Mash chickpeas: Alternatively, you can mash the chickpeas with a potato masher for a richer and creamy consistency.
Taste the dressing for seasoning. The dressing is not too heavy on the salt, so be sure to taste test first and adjust it to your liking.
Let it marinate. I highly recommend marinating the salad for at least 30 minutes before serving, either at room temperature or in the fridge, as this helps the ingredients to marry together.

FAQs

Which canned tuna is best for tuna salad?

I suggest using sustainably sourced, wild-caught tuna packed in water for the best flavor.

Why is chickpea salad good for you?

A simple chickpea salad like this one is good for you because it is packed with healthy fats, protein-rich chickpeas and tuna, and fiber-rich vegetables. Not to mention, it is super filling and easy to make.

Other Lunch Salads You Might Also Like:

Need more inspiration for creative lunch salads that are also on the healthier side and packed with protein? Here are a few more ideas:

If you try this Chickpea Salad with Tuna recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chickpea Salad with Tuna Recipe

This Chickpea Salad with Tuna recipe is the perfect weekday lunch. Made with canned tuna and packed with veggies, this is a quick and easy to make salad recipe that is also meal prep friendly.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 15

Resting time (optional) 30

Total Time 15

Servings servings

Calories 267kcal

Author Aysegul Sanford

Ingredients

For The Dressing

¼ cup mayonnaise or Greek Yogurt
1 tablespoons extra virgin olive oil
1 teaspoons Dijon mustard
⅓ cup freshly squeezed lemon juice
1 tablespoon red wine vinegar
4 cloves garlic minced
1 teaspoon Kosher salt
½ teaspoon ground black pepper

For The Salad

1 can chickpeas 15 ounces – drained and rinsed
1 can solid packed Tuna in water 5-ounces – drained
1 cup tomatoes – grape or cherry; approximately 5 ounces – halved
3 tablespoons chopped celery about 1 stalk
2 tablespoons chopped scallions or sliced red onions
1 small yellow bell pepper chopped
2 Persian cucumbers sliced and quartered

Optional Add Ins:

1 tablespoon dill pickle relish or olives- roughly chopped
1 cup canned artichokes quartered
1 avocado sliced
2 cups salad greens such as arugula or spring mix – loosely packed

Instructions

Prepare the dressing: In a bowl or large measuring cup, whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, and salt and pepper. Taste for seasoning and add more if needed. Set aside while preparing the salad.
Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions, bell pepper, cucumber, and tomatoes.
Add the dressing and toss to combine.

Video

Notes

Make Ahead: Prepare the recipe as written. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage.
Storage: Leftover tuna and chickpea salad will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.

Nutrition

The post Chickpea Salad with Tuna appeared first on Foolproof Living.

Smoked Salmon Avocado Toast

Aysegul Sanford — Tue, 18 Apr 2023 18:59:06 +0000

I love this recipe because it has light preparation, healthy ingredients, and tons of flavor. The best part, you ask? You don’t even need to use the stove or oven! With only a few minutes of prep, it deserves a spot on your weekly rotation on busy weekday mornings. And if you have a few extra minutes on the weekend, switch up your standard breakfast and try this avocado toast with salmon and egg!

If you are a salmon lover like I am, be sure to also check out my Salmon Nicose Salad, Baked Sockeye Salmon, or Salmon Coconut Soup to serve for lunch or dinner.

Ingredients

This avocado toast with smoked salmon is great because you can make it your own by adding whatever toppings you like best. Here’s a short, simple list of ingredients that will make shopping a breeze:

Bread: Feel free to choose your favorite bread. I like to use whole-grain bread, but if you make your own sourdough bread, go for it. If you want to make it extra special, treat yourself with buttery homemade Brioche. If you have dietary restrictions like gluten intolerance, try my Almond Flour Bread or any store-bought gluten-free bread you like. There are also easy-to-find keto-friendly options at the grocery store if you’re following a keto diet. Finally, you can ditch the bread and go for your favorite bagel.
Avocado: The store has many avocado choices, but I think Hass avocado is the most flavorful one out there. When buying avocados, be sure to pick one that is nice and ripe for easy mashing or slicing.
Fresh lemon juice: Lemon juice will give your toast the acid it needs to wake up your taste buds. Fresh lemon (and freshly squeezed lemon juice) is preferred. Alternatively, you can use fresh lime in this recipe.
Cucumber: Persian cucumbers sliced thinly are my favorite for this, but English will get the job done.
Smoked salmon vs. lox: While lox and smoked salmon are different things, they can be used interchangeably in this smoked salmon and avocado toast recipe. Just make sure to get a brand that you like. And if you are wondering, my favorite one is Trader Joes’, Everything But The Bagel Seasoned Salmon.
Spices: I use kosher salt and black pepper in terms of spices. However, if I am serving this smoked salmon breakfast toast to adults, I sometimes sprinkle it with a pinch of red pepper flakes.

Optional Add-Ins

What I love most about this healthy avocado toast is that it is endlessly customizable. If you are short on time, follow the recipe as written for a 10-minute breakfast. But if you are looking for a next-level breakfast or brunch, jazz it up with one (or more) of the optional add-ins below:

Soft cheese: A thin layer of cream cheese or goat cheese is a great addition to this avocado toast, but any soft cheese you have on hand would work.
Fresh herbs or Salad Greens: A handful of arugula, spring mix, or microgreens not only add color but also make it healthier. Alternatively, a small amount of fresh dill or parsley would make a nice addition.
Onions: My Pickled Red Onion recipe will give this dish a tangy bite to compliment your smoked salmon avocado toast. However, thinly sliced red onion or scallions would work nicely as well.
Garlic: Adding chopped garlic to your creamy avocado spread can add an extra pop of flavor. I usually opt out of garlic if I am making this on a work day, but if I am serving it to a crowd for brunch, then I add one for extra flavor.
Olive Oil + Flaky Salt: I usually finish this layered toast with a drizzle of good-quality olive oil and a pinch of flaky salt.
Spices: Who doesn’t love Everything But the Bagel seasoning? A little goes a long way!
Egg on top: If eggs are a staple for you’re morning breakfast, you’re welcome to top it off with scrambled eggs or a fried egg. However, if I have the time, my favorite one is smoked salmon avocado toast that’s topped off with a poached egg.
Sliced tomato: Like it is with any toast recipe, adding a few slices of tomato to the layers would be a nice addition to this open-faced sandwich.
Olives or Capers: Use one teaspoon of chopped capers or olives for a briny bite.

How to Make Avocado Toast with Smoked Salmon

This avocado smoked salmon toast will make prep and cleanup faster than ever before. You don’t even need to cook anything. Here’s how I make it:

Toast the bread: This is optional, but toasting the bread will give it a nice crispy bite. If you do, be sure to let it cool while you are working on the rest of the prep.

Mash or slice the avocado: Scoop your avocado into a medium size bowl and mash with a fork. Add your salt, pepper, a squeeze of lemon juice, and garlic (optional), and mix well. Give it a taste and add in if needed. Alternatively, you can slice your avocado thinly.
Spread the avocado mixture: Add a layer of your mashed or sliced avocado to the bread.
Top with cucumber: Arrange the sliced cucumber evenly on top.
Add smoked salmon: Layer about 2 oz. of smoked salmon per person on your toast, along with the pickled red onion.

Garnish: Make it your own with any of your favorite garnishes. I like microgreens and a drizzle of extra virgin olive oil. Sprinkle some Everything But the Bagel Seasoning for the finishing touch.
Serve: Once you’ve topped your toast with the desired garnishes, serve with a lemon wedge on the side.

How to Make Ahead and Store

This smoked salmon toast recipe is best when served right away. However, you can prepare some ingredients ahead of time to put together in just 5 minutes. Here’s what I recommend:

Make Ahead: The most time-consuming part of this avocado toast with salmon recipe is preparing the avocado spread. However, it can be prepped in advance. So, go ahead and make it a day ahead and store it as I did in my go-to Guacamole Recipe. Here’s how to do it:
- After making the guacamole, evenly spread it in an airtight container.
- Cover the surface with a thin layer of water, lime, or lemon juice. We are doing this to prevent it from oxidizing.
- Place a plastic wrap on top, and remove all the air bubbles before storing it in the refrigerator. You can also slice your cucumbers beforehand and store them in an airtight container for quick assembly.

Storing: Enjoy this delicious avocado and salmon toast immediately for the best results. I’d be surprised if you have leftovers! But, if you do, then store the leftovers in an airtight container in the refrigerator and eat them by the next day.

Expert Tips

Even though this smoked salmon toast recipe is just as effortless as it is delicious, a few quick tips can take this dish to the next level. Here are a few tips to help you succeed on your first try:

Add lemon juice to the avocado: The best way to prevent your avocado mash from turning brown is to squeeze it with fresh lemon juice. The addition of a small amount of acid also helps with flavor, so do not skip using it.
It is best when assembled on the day you plan to serve: As is the case with most seafood recipes, I recommend assembling your avocado smoked salmon toast on the day you plan to serve it. If you are planning to serve a crowd, follow the make-ahead tips above to make the last-minute assembly a breeze.
Toast the bread lightly. This is an optional step, but toasting the bread gives this dish the perfect warm crunch.
Multiply the recipe. The recipe below, as written, is for two servings, but you can multiply it as many times as you need.

FAQs

Is avocado and smoked salmon good for you?

Absolutely! All the elements of this recipe make for a healthy smoked salmon breakfast. Both salmon (packed with Omega 3 fatty acids) and avocado are considered some of the healthiest fats on the planet. When you are shopping for smoked salmon at the store, be sure to check the back and buy a brand that is made with clean ingredients and without any sugars.

Other Avocado Recipes You Might Like:

Can’t get enough of avocado goodness? You are not alone. Here at Foolproof Living, we are huge fans of this versatile fruit and have many other recipes. Below are a few that we think you might like:

If you try this Avocado Smoked Salmon Toast recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Smoked Salmon Avocado Toast Recipe

This smoked salmon avocado toast is a quick, easy, and healthy breakfast that not only tastes great but also looks delicious. Ready in 10 minutes, it is simple enough for a morning on the go and elevated enough for a holiday brunch like Easter, Mother's Day, or even Christmas morning.

Course Breakfast

Cuisine American

Diet Low Lactose

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 240kcal

Author Aysegul Sanford

Ingredients

2 pieces toast multi-grain bread and sourdough bread would all work
1 large avocado ripened
1 ½ teaspoons lemon juice plus lemon wedges to serve with
1 garlic clove minced – optional
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
½ Persian cucumber peeled and sliced thinly (or English cucumber would also work)
4 oz. smoked salmon packaged
½ cup micro greens or arugula
1 tablespoon pickled red onions optional
A drizzle of extra virgin olive oil
1 teaspoon Everything Bagel Seasoning optional

Instructions

If preferred, toast your bread and let it cool for a few minutes.
Meanwhile, in a small bowl, mash avocado using the back of a fork. Add lemon juice, minced garlic (if using), salt, and pepper. Stir well. Give it a taste and add more if necessary.
Spread each slice of toast with the avocado mixture.
Top each slice with the cucumber slices.
Place smoked salmon pieces and pickled onion (if using) on top.
Garnish with microgreens and a drizzle of olive oil. Finish it off with a sprinkle of Everything Bagel Seasoning.
Serve with a lemon wedge on the side.

Notes

Garlic: If I am making this avocado toast on a work day I omit using garlic, but if I am making it on the weekend, then I make sure to add it in.
Multiply the recipe: Serving a crowd? No problem. Simply multiply the recipe as many times as you want. I usually serve 2 ounces of smoked salmon and ½ avocado per serving.
To Make Ahead: If you are serving this recipe to a crowd, feel free to mash the avocados in advance, but be sure to cover the surface with a thin layer of lemon juice followed by some plastic wrap to prevent oxidizing. Assemble the recipe right before serving.
Storing leftovers: This avocado toast is best on the day it is served. However, you can store the leftovers in an airtight container in the refrigerator for up to 1 day.

Nutrition

The post Smoked Salmon Avocado Toast appeared first on Foolproof Living.

How To Make Vegetable Stock

Aysegul Sanford — Wed, 12 Apr 2023 22:08:57 +0000

We know that it might sound like an extra step, but trust us when we say that once you learn how to make vegetable broth and use it in any of your favorite soup recipes, you will agree that there is no better alternative. It is such an easy (and cheaper) way to add rich and robust flavors to any dish.

It is also a great alternative to chicken broth to make a recipe vegan or vegetarian. Not to mention, just like my Corn Cob Stock, making veggie stock takes much less time than meat stocks so you have no excuse not to try!

Vegetable Stock Ingredients

The ingredients for vegetable broth are simple, healthy, and all-natural with a ton of add-in options.

For broth vegetables, I recommend using neutral vegetables with savory flavors, such as onions (with the onion skin!), carrots, celery stalks, and fresh garlic cloves.

To give your soup stock recipe extra rich flavor, you’ll also need fresh herbs, like fresh parsley and thyme; salt (both kosher salt and sea salt will work); whole peppercorns, and water.

Optional Add-Ins

When considering what to put in vegetable broth, the options are limitless. You can select dozens of mouthwatering combinations to make your veggie broth recipe as savory, fresh, and delectable as possible. Below is a long list of ingredients you can use:

Other Vegetables You Can Use:

Alliums: Alliums—such as shallots, green onions (AKA scallions), leeks, and leek tops—can give this vegan stock a robust, mildly sweet flavor.
Mushrooms: Umami-rich mushrooms (and mushroom stems) will give your veg broth recipe an earthy, complex taste.
Fresh or dried bay leaves: This simple addition adds bright, herbal notes to any DIY stock.
Parsnips: Sweet and mildly spicy, parsnips add a nice sweet kick to the broth.
Fennel and fennel tops: If you like mild, anise-like flavors, then fennel is a great addition.
Corn cobs: The sweet buttery taste of corn cobs is a welcome addition during the summer months when corn is in season.
Tomatoes: If you want to give your DIY broth a touch of sweetness, I recommend adding chopped tomatoes. However, remember to remove the seeds first, as they can give your stock a bitter taste.
Apple or pear: Apples and pears are the perfect ingredients to add sweetness and help eliminate bitterness.

Add-Ins With Reservations

These are some of the ingredients to use in small doses when making homemade broth:

Carrot tops: When added in small amounts, carrot tops will it earthy, sweet undertones. Too many carrot tops, however, will result in a bitter-tasting broth.
Peppers: Are you a fan of heat? Then I recommend adding bell peppers, jalapeńos, or other hot peppers to your broth. However, don’t add too many (especially when using green bell peppers!) to avoid an acidic, bitter liquid.
Celery leaves: Use celery leaves for a bright peppery taste, but limit it to just a few ones to avoid making your stock bitter.
Soy sauce or tamari: You only need a small amount of soy sauce or tamari to give your homemade veg broth a complex umami taste.

Flavor and Nutrition Boosters

Dried kombu: Adding a bit of dried kombu to your simmering broth is an excellent way to give it briny, mushroom-like overtones.
Nutritional yeast: I recommend adding a pinch of nutritional yeast to your simmering pot for extra rich flavor.
Tomato paste: Give your stock sweet, mild tomato flavors by adding one tablespoon of tomato paste. To help your paste mix into the broth, I recommend removing a half-cup of simmering stock, whisking in the tomato paste, then re-adding it to the pot.
Roasted garlic: If you have made some for another dish (such as Baked Garlic Butter), use roasted garlic to incorporate caramelized flavors into your homemade stock.
Fresh ginger and turmeric (or even Golden Paste): If you’re making an Asian-themed dinner, ginger, and turmeric make brilliant additions to your stock vegetables. Not only do these ingredients add a spicy, bright flavor, but they also help develop a light, appetizing color in your stock.
Dried mushrooms: If you are a fan of the rich umami flavors, dried mushrooms is a good addition. However, be sure to soak them for an hour (or so) in hot water before adding to the stock.
Parmesan rind: If you don’t mind a non-vegan addition, parmesan cheese rind is a simple flavor booster that complements any Italian dish.

How to Make Vegetable Broth

Wondering how to make your own vegetable broth? These simple, beginner-friendly instructions will give you exquisitely flavored, perfectly simmered broth every time.

Place ingredients in the pot: Add the onion, carrots, celery, garlic, fresh parsley, fresh thyme sprigs, salt, pepper, and other optional add-ins into a large stock pot (affiliate link) or Dutch oven (affiliate link.)
Add water: Pour the water into the pot.
Boil & simmer: Place the lid atop the pot and bring the mixture to a boil over medium-high heat. Once the stock comes to a boil, reduce the heat to medium. Let the mixture simmer for 60-90 minutes, stirring once or twice during this time.
Cool & strain: Let the veggie stock cool for 10-15 minutes. Then, carefully strain the liquid with a fine mesh strainer (affiliate link) placed over a large, heat-proof bowl. Using the back of a spoon, gently press the vegetables for the stock into the strainer to release their juices. Discard the veggies once finished.

Store: Transfer the vegan vegetable stock into airtight jars. Let them cool to room temperature and label them before storing them in the fridge or freezer.

How Long to Cook Vegetable Stock?

Once your vegan stock comes to a boil, I recommend letting it simmer for 1 to 1½ hours. Any longer, and the vegetables’ flavors begin to break down.

How to Store, Freeze, and Thaw?

The best part of this homemade vegetable stock recipe is how easy it is to store for effortless meal prep. Store it to make a soup the next day, or freeze it for a handy ingredient to use months later.

Storage: Pour your veg stock into airtight mason jars (or any airtight container of your choice.) A large heat-proof measuring cup with a sprout (affiliate link) will help streamline this step. Once your jars reach room temperature, transfer them to the fridge for up to 5 days.
Freezing instructions: Transfer your cooled soup stock to freezer-safe, airtight containers—such as these Weck Jars (affiliate link) —being sure to leave a few inches open at the top. Then, store your stock in the freezer for up to 6 months. Adding removable freezer labels (affiliate link) helps me keep track of expiration dates.
Thawing instructions: To thaw your homemade veggie stock, place it in the fridge overnight.

Vegetables to Avoid Adding to Broth

Though there are countless vegetables to use in vegetable broth, there are a few veggies to avoid. Eliminating the following ingredients will ensure your vegan broth recipe is as smooth and tasty as possible.

Starchy vegetables: I recommend avoiding starch-based vegetables, like potatoes (including sweet potatoes, baby potatoes, yellow potatoes, and potato peels) and turnips. These ingredients will make your stock clumpy and cloudy.
Zucchini and green beans: Vegetables like zucchini and green beans become bitter when simmered too long and may harsh the savory flavors of your broth.
Brassica family veggies: Vegetables from the Brassica family—including cruciferous vegetables, like kale, broccoli, cauliflower, cabbage, mustard greens, and bok choy—will likely turn your veggie broth bitter. However, I often use kale stems (check out this handy guide to properly remove stems from kale) and chard stems as an addition.
Beets and beet skins: These reddish-purple veggies will likely transfer their color into your stock, resulting in off-colored dishes when cooking.

Expert Tips

You don’t have to be a master chef to make the best-tasting vegetable broth. Here are a few pro tips to help you as you make your own vegetable stock.

Rinse and chop veggies well: Be sure to remove all harmful debris from your veggies. When rinsing your ingredients, I recommend scrubbing them lightly under cold tap water with a soft vegetable brush. Then, chop your veggies into small pieces to ensure they release maximum flavor into your stock.
Choose fresh ingredients: Using fresh vegetables is the best way to give your vegetarian broth the best flavor. Avoid wilted or overripe produce, as these ingredients will give your vegetable soup stock a bitter taste. Organic vegetables are always preferable, but non-organic ones would also work.
Mix and match vegetables: To us, the secret to a good vegetable broth is to use a variety of vegetables in your mix. And when doing so, it is important to avoid using a lot of one kind.
Roast or sauté your veggies: Roasting or sautéing your vegetables before adding them to your stock will help release their garden-fresh flavors, resulting in extra complexity and depth. These pre-cooked veggies will give you a brown vegetable stock with a more robust flavor than white stocks. To sauté your vegetables, cook them in a skillet with one tablespoon of olive oil for 15 minutes. To roast them, cook them in a 300-degree F. oven for 30-35 minutes.
Begin with cold water: I recommend beginning with cold water when cooking your veg stock. This more significant temperature differential will gradually extract the vegetables’ flavors, resulting in greater depth and a richer taste.
Simmer gently: After boiling your vegetable broth, reduce the mixture to a gentle simmer. This lower temperature will ensure that your stock comes out savory—not bitter—and clear.
Strain the veggie stock: Once the cooking time is completed, pour the mixture through a fine-mesh strainer to remove the remaining vegetable pieces. Some people also line it with a cheesecloth, but it is optional. Press the veggies against the strainer to extract their juices, then discard the remaining solids. This process will give your stock the most flavor while ensuring a smooth, clear texture.
Cool completely before storing: Before storing your DIY vegetable broth, let it reach room temperature. This cooling will ensure your storage containers don’t crack in the cold, reduce unwanted condensation, and prevent bacterial growth.
Adding salt: To avoid oversalting it, I prefer to begin with a small amount of salt —only one teaspoon—and add more as the flavors develop. However, if you prefer a saltier taste, you can add more.

Vegetable Stock with Scraps: It is no secret that making homemade stock from vegetable leftovers is another popular method. Many people save their cooking trimmings and peels (such as carrot peels and onion skins) and store them in a freezer bag for future stock making. We are also fans of that method so we have dedicated a separate article to it, titled “How to make vegetable Stock from Scraps (and frozen scraps)”, where we covered the process in depth.

How to Use Veggie Stock

You can create hundreds of dishes using vegetable stock as a foundation point. Put it to good use with some of the suggestions below:

Vegetarian soup recipes: Veggie stock is a must when making these delectable soup dishes. Get your fall fix with a creamy, 30-minute dish like Pumpkin Ginger Soup or Wild Rice Chicken Soup. Or, use your stock for a soup recipe like my Spiced Chickpea Stew or Green Lentil Soup for a dish as delicious as it is filling.
Cooking grains or legumes: It doesn’t matter whether you prefer to cook quinoa on the stove, in an Instant Pot, in a rice cooker, or in the microwave. Prepare your quinoa with veggie broth, and you’ll be astounded by your grains’ savory flavor. You can even use vegetable stock for cooking wild rice or in popular wild rice recipes like my Wild Rice Pilaf or Wild Rice Stuffing. Looking for a hearty Mediterranean option? Cooking bulgur with this stock is an easy way to elevate your cooking or make dishes like Bulgur Pilaf. This vegetable broth recipe even makes an excellent base for cooking risotto!
Mashed potatoes: Looking for a healthy alternative to buttery mashed potatoes without sacrificing flavor? Instead of using milk or cream, try using veg stock instead! With this easy recipe, your mashed potatoes will come out rich and flavorful in no time.
Braising and sautéing vegetables: Add sophisticated depth to your favorite vegetable sides—like my Pan-Seard Mushrooms and Asparagus—by lightly braising them with vegetable stock.
Sauces and gravies: This quick vegetable broth provides an ideal base for dozens of savory sauces, like any of your pasta sauces or gravy.
Steaming vegetables: When you make your own vegetable broth, you have the perfect ingredient to give steamed vegetables an incomparably rich taste. Use your veg stock instead of water in Steamed Asparagus or any other steamed vegetable for an easy flavor upgrade.
Vegetable curries: Nothing beats the earthy, spicy taste of warm curry. Using my veggie stock recipe, you can add succulent flavor to dishes like Cauliflower Curry, Butternut Squash Red Curry Soup, and Curried Brown Rice.

FAQs

It’s a cinch to make vegetable broth from scratch. Here are the answers to some of the frequently asked questions:

What is the difference between vegetable broth and stock?

Vegetable stock generally has less seasoning and is often used as a base for other dishes. By contrast, vegetable broth tends to have more seasoning and can serve as either a recipe ingredient or a “finished dish,” ready to drink straight from a cup.

What not to put in vegetable stock?

I recommend eliminating starchy vegetables (i.e., potatoes), zucchini, green beans, cruciferous vegetables (i.e. kale, cabbage, Brussels sprouts), beets, and beet skins from your ingredient list.

What is the most common vegetable mixture used in making stock?

The most common ingredient combination for veg broth is referred to as “mirepoix,” meaning the combination of onions, celery, and carrots.

Can you freeze homemade vegetable stock?

Yes! To freeze your homemade veggie broth, let it first reach room temperature. Transfer the liquid to airtight, freezer-safe containers, leaving 1-2 inches at the top of each container. It should be good for up to 6 months in the freezer.

How long does homemade vegetable stock last in the fridge?

When stored properly in airtight containers, this veg stock will last up to 5 days in the refrigerator.

What to do with the leftover vegetables from making veggie stock?

A great way to eliminate food waste and eliminate your vegetable scraps is to compost them.

What is the difference between white vegetable stock and brown vegetable stock?

White vegetable stock is made by simmering whole vegetables in water whereas the brown version is made by first roasting vegetables in water and then simmering them in water.

If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

How to Make Vegetable Stock

Learn how to make vegetable stock at home cheaper than store bought vegetable broth. Homemade veggie stock is such as easy way to elevate any of your soups, stews, sauces and casseroles.

Course Vegan

Cuisine American Vegan

Diet Vegan

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings cups

Calories 107kcal

Author Aysegul Sanford

Equipment

1 Large stock pot or a Dutch oven
Weck Jars For storing (Freezer friendly)
1 Fine mesh strainer
1 Large measuring cup with a spout for easy pouring (optional)
Removable kitchen labels

Ingredients

2 large onions roughly chopped
4 medium size carrots chopped in 2-inch pieces
2 celery stalks chopped
1 whole head of garlic cut in half widthwise
5 sprigs fresh parsley
3 sprigs fresh thyme
2 teaspoons kosher salt
1 teaspoon black peppercorns about 8-10 whole peppercorns
10 cups water

Optional Add-ins

1 cup Mushroom or mushroom stems
1-2 bay leaves
1 leek with the top

Instructions

Place onion, carrots, celery, garlic, fresh parsley and fresh thyme sprigs, salt and pepper and any of the optional add ins into a large stockpot or a Dutch oven.
Pour the water in.
Put the lid on and bring to a boil on medium-high heat.
Once it comes to a boil, turn the heat down to medium and let it simmer, stirring once or twice, for about an hour to hour and a half.
Let it cool for 10 – 15 minutes and carefully strain using a fine mesh strainer placed over a large heat proof bowl, pressing the juices out of the vegetables with the back of a spoon. Discard the veggies.
Transfer the vegetable broth into jars. Cool them to room temperature before storing in the fridge or freezing for later use.

Notes

Rinse your vegetables well: It is best to give your vegetables a quick rinse to get any debris before using them in your stock. You can also use a soft brush to gently rub them (such as carrots). This way, there is no need to peel them. Needless to say, avoid using moldy or rotten vegetables.
Vegetables to avoid: You can use this basic recipe and add more veggies based on what you have on hand. However, we recommend avoiding cruciferous vegetables such as kale, cabbage, and Brussels sprouts as they can make your broth bitter. Also, starch veggies like potatoes would make your stock cloudy so it is best not to use them.
Storage & freezing instructions: You can store your stock in an airtight container (such as a mason jar) in the fridge for up to 5 days. You can also freeze it for up to 6 months. Thaw it in the fridge overnight.
Vegetable stock with scraps: You can make vegetable broth using kitchen scraps or even frozen scrap. The method is similar but there are a few other things to pay attention to. If you want to try that method, check out our detailed post on how to make veggie broth from scraps to learn more.

Nutrition

The post How To Make Vegetable Stock appeared first on Foolproof Living.

Vegetable Stock from Scraps

Aysegul Sanford — Wed, 12 Apr 2023 22:06:24 +0000

Making homemade vegetable stock from scraps is an easy way to save money, eliminate food waste, and prepare hundreds of delectable dishes. Cheaper than store-bought broths, this simple recipe makes for easy storage and freezing, so you can effortlessly incorporate it into your weekly meal prep. Not to mention, it is a great alternative to chicken stock to use in vegetarian recipes.

Add it to sauces for a rich, savory flavor, or use it as a delicious base for your favorite soups and stews. No matter how you use it, vegetable scrap broth will make your kitchen taste like a five-star restaurant.

What Veggie Scraps to Use for Stock?

Don’t know what ingredients to add to your veggie scrap stock? Using this master list, you’ll find dozens of ideas, from hearty vegetable trims to savory veggie peels.

The outer layer and skin of alliums: One of the most flavorful additions that you can add to a veggie broth from kitchen scraps is the outer layer of vegetables like onions, shallots, and garlic. In particular, onion skins and onion peels give scrap stock a hearty, robust taste.
Green parts of scallions and leeks: The green ends of green onions and leek tops can add mild, grassy undertones to your vegetable broth with scraps.
Fennel tops: Full of sweet, licorice flavor, fennel tops make a great addition.
Carrots and carrot tops: These carrot bits unlock sumptuous, sweet flavors in your stock. As a bonus, they also add great color!
Corn cobs: If you are like us a huge fan of the popular Mexican dishes, Mexican Corn Salad or Mexican Street Corn Soup and make them during the summer months, with this recipe, you can use the leftover corn cobs to lend your own vegetable broth a sweet, buttery taste. And if you have so many corn cobs then you can also make our Corn Broth recipe.
Mushroom stems: Don’t throw away your mushroom scraps the next time you make Roasted Portobello Mushrooms or Shiitake Mushroom Soups. Mushroom stems are the perfect ingredient to give your homemade stock an earthy, full-bodied flavor.

Tomatoes and tomato skins: Some of my favorite leftover vegetable scraps to add are tomatoes and tomato skins. These pantry-classic ingredients add a bright and sweet flavor to any homemade broth.
Vegetable peels: Nearly any vegetable peel will work in this flavorful stock recipe, from carrot peels to squash peels. Even pea pods add delicious notes to this flavorful vegetable stock.
Herbs and herb stems: After using fresh herbs in a dish be sure to add your leftover stems to your vegetable stock! Fresh parsley and thyme are some of the best things to brighten up the taste of your vegetable scrap stock.
Peppers: There’s no need to let the tops of your bell peppers go to waste. Add them in for a light, earthy flavor. However, I recommend using bell peppers in small amounts, as they can give them a bitter taste if used too much.
Asparagus ends: Put your leftover asparagus bits (including the woody ends) to good use and add to the saved scraps pile.

Optional Add-Ins

Want to add even more flavor to your veggie stock from scraps? Here are a few additional ingredients to elevate veggie scrap broth:

Onion, carrot, celery: These three ingredients—a mix called “mirepoix”—form a hearty vegetable stock base. They are also the backbone of a good vegetable broth. While scraps are usually enough, (optionally) you can also add an equal amount of each of these vegetables to ensure that your broth from veggie scraps has a rich, well-balanced flavor profile.
Garlic: If you prefer a bold, rich flavor, garlic cloves are a great way to add complexity to the stock. You don’t need to peel them, either; simply smash the cloves and add them directly to your vegetable scraps.
Bay leaf: I love to add bay leaves as they give the liquid irresistible herby undertones. Even better, you only need one bay leaf per batch of broth.
Salt: Salt can be a secret weapon when making veggie stock from scraps. Add a small amount of kosher salt (or sea salt) to bring out the nuanced flavors of your broth veggies.
Black peppercorns: Whole peppercorns are a classic ingredient in any stock recipe and this one is no exception.
Fresh ginger and turmeric: Ginger and turmeric are my go-to’s when making Asian-inspired dishes. Use a small amount of these ingredients to complement your dish. Keep in mind, however, that turmeric will likely change the color of your broth.

What Vegetable Scraps Are Not Good for Stock?

There are no strict rules regarding which veggie scraps should be avoided in making vegetable stock. With that being said, in an ideal scenario, it would be preferable to exclude certain vegetables or at least use them sparingly. Below are a few of those:

Cruciferous vegetables: Avoid adding many vegetables from the Brassica family—such as kale, cabbage, cauliflower, broccoli, chard, and Brussels sprouts, as these veggie scraps may give your broth a bitter flavor.
Starchy vegetable trimmings: I don’t recommend adding the skins and trimmings of starchy vegetables, like potatoes or potato skins, to your broth recipe, as they tend to make the stock cloudy.
Beets: I avoid beets in my kitchen scraps pile because they carry an intense color and overpoweringly earthy flavor.
Eggplant: I recommend avoiding eggplant trimmings in your food scraps to eliminate an unwanted slimy texture and unnecessarily strong flavor.
Spicy peppers: It isn’t easy to cook with veggie stock that’s too spicy. That’s why I avoid spicy peppers—such as jalapeños, serranos, and habaneros—when preparing my vegetable scrap stock.
Artichokes: Artichoke pieces tend to have a powerful taste that will overwhelm the other, more nuanced flavors of vegetable scrap broth.
Rotten or moldy vegetables: The most important rule of thumb is to use vegetables that aren’t rotten or moldy, as these ingredients will give your stock a bitter flavor and even pose a health risk.

How to Save Vegetable Scraps for Stock

Wash the vegetables well before use to keep the scraps as fresh, clean, and tasty as possible. A soft kitchen brush works well to eliminate any unwanted soil and debris. This way, your peels, ends, leaves, stems, and trimmings are ready to use directly after cutting.

In the fridge: You may store your vegetable scraps in an airtight Ziploc bag in the refrigerator and add them to your veggie scrap stock once you collect 4-6 cups. Labeling your bags will help ensure your ingredients don’t go bad before you use them.
In the freezer: Another way to collect vegetable scraps is by putting them in an airtight container or a freezer bag in the freezer. Once you reach 4-6 cups, you can save them for later or make veggie stock immediately.

How to Make Vegetable Broth from Scraps

Making vegetable stock from scraps is the best way to use up vegetable leftovers without hassle. Follow these effortless instructions for savory, rich broth every time.

Add the ingredients: Place all the veggie scraps, salt, and peppercorns into a large stock pot or Dutch oven. If you’re making vegetable stock from frozen scraps, you don’t need to thaw them first. Just keep in mind that the total time of cooking will be longer. Pour the water over the veggie scraps, put the lid on the pot, and bring the contents to a boil over the stovetop.
Let it simmer: After it boils, leave the lid ajar, and let it simmer for 1-1½ hours.
Strain: Strain the veggie stock broth by placing a fine-mesh strainer over a large bowl. Discard or compost the leftover vegetables.
Cool the stock: If you are using it right away, use it in your dish. Otherwise, pour the stock into mason jars or airtight plastic containers, and let the liquid cool to room temperature.
Store: Once the liquid has cooled, store it in the fridge, or freeze it for later use.

How to Store, Freeze, and Thaw

Store: Place broth in airtight plastic containers or mason jars. Once they are fully cooled, place them in the fridge and use them within 5 days.
Freeze: To freeze, let the liquid come to room temperature in freezer-safe airtight containers (such as Weck jars). Leave 1-2 inches at the top of each container. Then, store the stock in the freezer for up to 6 months.
Thaw: Thaw the frozen broth in the fridge overnight.

How to Use It In Your Cooking?

There are countless ways to use this flavorful homemade veggie stock from scraps. From creamy risotto to hearty soup recipes, the possibilities are endless when you make your own vegetable stock.

Soups and stews: Veggie scrap stock makes a rich, flavorful base for countless delicious soup and stew recipes. Whether you whip up an umami-packed, one-pot Shiitake Mushroom Soup or a hearty, vegan French Lentil Soup, your kitchen scraps can create mouthwatering flavors in under an hour.
Poached vegetables with meat and fish: Who can resist buttery, tender veggies alongside a protein-packed main? Use your vegetable broth from scraps to make these crowd-pleasing menus, and your dinner guests won’t resist a second plate.
Risotto: Rich, creamy, and utterly delicious, risotto is one of my favorite Italian dishes. Now you can add incomparable savoriness to every bite by whipping up this classic recipe using this simple recipe as the cooking liquid.
Cooking grains: There’s no reason why your grains have to be bland. You can give anything from Jasmine Brown Rice, Black Rice Pilaf to white rice, and even Stovetop Quinoa gourmet taste using vegetable scrap stock.

Expert Tips

Here are a few helpful tips for the best results as you make your own veggie broth from scraps:

Don’t use old or moldy vegetables: Even though we’re using scraps, you don’t want to use moldy or rotten vegetables. These unpalatable veggies will give your broth a sour, bitter taste and may introduce unwanted bacteria to your recipe. Be sure, too, to give your veggies a good rinse before adding them to your mix.
Mix and match veggies: Don’t be afraid to experiment with new blends of vegetables. Various combinations will result in different flavors, which may better suit a specific recipe or taste preference.
Don’t overuse any vegetables: One of the best parts about making broth from veggie scraps is that the flavor improves with a balanced mix of vegetables. Try not to use too much of any one kind of vegetable, as this will give your broth’s favor a monotone, often unsavory taste.
Try to compliment your favorite recipes: Nothing tastes better than using a perfectly paired veggie stock to make a recipe. I recommend tailoring which veggie scraps you use to bring out your menu’s natural flavors. For example, when cooking Asian-inspired dishes—like my fan-favorite Ramen Bowl—I love adding ginger to my veggie scrap mix.
Roast or sauté the scraps: Though this extra step takes more prep time, roasting or sautéing veggie scraps before adding them to your broth mix will give your stock a rich, caramelized flavor. To roast your veggies, bake them in the oven at low heat (300 degrees F.) for 20-25 minutes, and toss them halfway through the cooking process. To sauté them, cook them in a pan for 5-7 minutes with a bit of olive oil.
Cook it at a gentle simmer: To avoid giving your veggie scrap stock a bitter flavor, bring your mix to a gentle simmer after it reaches a boil. Don’t cook it for more than 1½ hours, and be sure to taste it before adding it to other recipes.
Store it in small portions: Store your stock in 1-2 cup portions, which makes it easy to use in future meals (including your weekly meal prep.)

FAQs:

Have more questions about this homemade vegetable broth with scraps? This simple guide covers everything from making vegetable broth from frozen scraps to alternate cooking methods.

Can I reuse/recycle the veggie scraps after making veggie broth?

I don’t recommend reusing veggie scraps after making homemade broth because you’ve likely already extracted all their flavor and nutrition. Instead, you can discard or put the scraps in a compost bin.

How to make vegetable stock from frozen scraps?

You don’t have to thaw your vegetable pieces when you make veggie stock from frozen scraps. Simply follow the recipe as usual, considering the cook time will be longer.

How to make vegetable stock from scraps in an Instant Pot?

To make veggie scrap broth in a pressure cooker, use the same amount of ingredients written in the recipe and set your Instant Pot to high pressure for 30 minutes. Though, keep in mind that it will take about 20 minutes for your mix to reach high pressure before beginning the cooking process.

How many cups of vegetable scraps should I use for stock?

Depending on the size of your pot, I recommend using 4-6 cups of veggie scraps and 8-10 cups of water, to make a whole batch of homemade vegetable scrap broth.

Vegetable Stock from Scraps Recipe

The foolproof method for making vegetable stock from kitchen scraps. This method is not only delicious but also much cheaper than the vegetable stock you buy at the grocery store. Use it in soups, stews, casserole, sauces, and more!

Course Vegetarian

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings cups

Calories 7kcal

Author Aysegul Sanford

Equipment

Ingredients

4-6 cups of veggie scraps ie peels, trimmings, tops, and bottoms
1 teaspoon salt
8-10 black peppercorns
8-10 cups of water

Optional Add ins:

2-3 cloves of garlic smashed
3-4 parsley stems

Instructions

Place veggie scraps, salt, and peppercorns into a stock pot or a Dutch oven. If using, add garlic and parsley stems.
Pour water over the veggie scraps.
Bring it to a boil and let is simmer for 1 to 1 ½ hours (partially cover it with the lid.)
When done, turn the heat off and let it cool for 20-30 minutes.
Place a fine mesh strainer over a large bowl and strain vegetables. Discard or compost vegetables.
Pour the veggie scarp stock into jars (or plastic containers), bring to room temperature, and store in the fridge or freeze for later.

Notes

Ratio of kitchen scraps to water: Depending on the size of your pot, I recommend using 4-6 cups of veggie scraps and 8-10 cups of water, to make a whole batch of homemade vegetable scrap broth.
Vegetables that are good for scraps: Trimmings and peels of alliums (onions, leeks, shallots), carrot, celery, garlic, tomatoes, and corn cobs are a few to name.
Vegetables to avoid: Peels and trimmings of cruciferous vegetables (i.e. kale, cabbage, Brussels sprouts), beets, spicy peppers, and artichokes are a few to name. We also recommend avoiding any moldy or rotten vegetables or scraps.
Frozen scraps: You can use this exact recipe with frozen scraps. There is no need to thaw. The only difference would be the time of cooking.
Storage & freezing: You can store your stock in an airtight container (such as a Weck jar or a mason jar) in the fridge for up to 5 days. You can freeze it for up to 6 months. We recommend thawing it in the fridge overnight.
Vegetable stock using whole veggies: If you prefer making stock using whole vegetables (instead of kitchen scraps), be sure to check out our detailed post on Homemade Vegetable Broth.

Nutrition

The post Vegetable Stock from Scraps appeared first on Foolproof Living.

Alison Roman’s “The Stew” Recipe

Aysegul Sanford — Sat, 25 Mar 2023 18:47:13 +0000

Cookbook author and New York Times columnist Alison Roman first published the Alison Roman Chickpea Stew in The New York Times in 2018. The recipe quickly took the internet by storm, gaining popularity among home chefs and food lovers on social media through its own hashtag #TheStew.

The NYT chickpea stew recipe has many renditions today, so you may also see it referred to online as “Chickpea Turmeric Stew,” “Chickpea Curry Stew,” or “Coconut Curry Chickpea Stew.” Because of its original publication in The New York Times, you may also see it appear as “The New York Times Chickpea Stew” or the “NY Times Chickpea Stew.” Whatever you’d like to call it, Alison Roman’s viral recipe is truly delicious and worth a try!

Ingredients

The beauty of this vegetarian chickpea stew is that, because of its short ingredient list of pantry staples, it’s budget-friendly and requires little to no grocery shopping if you have a well-stocked kitchen. Here’s what you’ll need to make the Alison Roman stew recipe:

Olive oil: Garbanzo beans love to bathe in oil, so you’ll need about a ¼ cup.
Aromatics: Onion, fresh ginger, and garlic deepen the stew’s flavors and add a nice aroma.
Spices and seasonings: You’ll need ground turmeric, red pepper flakes (optional), kosher salt, and black pepper.
Canned garbanzo beans: Spiced chickpeas, also known as garbanzo beans, are the star of the show in this recipe. The canned version is easy, inexpensive, and convenient, but you can also cook your own dried chickpeas if you’d prefer. Just ensure that the ones you use in this recipe are cooked.
Full-fat coconut milk: According to Roman, full-fat coconut milk yields the best results for this chickpea coconut stew. You’ll want to avoid lite coconut milk, low-fat coconut milk, cream of coconut, or coconut milk that’s meant for drinking, as these variations will alter the consistency of the stew.
Vegetable stock: You can also use chicken stock (I make mine following Barefoot Contessa’s Chicken Stock recipe) if preferred.
Hearty leafy greens: Use your favorite hearty leafy green, such as kale, collard greens, swiss chard, baby spinach, or mustard greens. However, remember that swiss chard and spinach will wilt and soften much faster than kale or collard greens.
Fresh herbs: Fresh herbs, such as mint, parsley, or cilantro, add the perfect finishing touch and hint of flavor to this recipe.
Garnishes and accompaniments: Finish off your stew with a dollop of greek yogurt (or sour cream), a good drizzle of olive oil, a squeeze of lime juice, and a handful of fresh mint. You can also finish it off with extra chili flakes for a spicy chickpea soup. Serve with bread on the side, if preferred.

Optional Add-Ins

Don’t be afraid to make this Alison Roman The Stew recipe your own by tossing in additional ingredients to amp up the flavor profile, make it more hearty, or add extra nutrients. Here are some suggestions:

More vegetables: In my opinion, you can’t add too many veggies to a stew! To boost your turmeric chickpea stew with extra nutrition, stir in ½ cup of chopped carrots, celery, sweet potato, and baby bok choy. Roman recommends cooking the carrots, celery, and sweet potatoes along with the aromatics, but you’ll want to add in the bok choy during the last five minutes of cooking.
Add a carb: While this stew is pretty filling on its own, you can make it especially hearty by adding a carb. I personally like to toss in some ramen noodles about three minutes or so before serving. You can also add some quinoa about 10 minutes before serving to give the stew extra body and heartiness.
Make it richer: If you are a fan of turmeric and are like me, have a batch of homemade golden paste in your fridge at all times, use a tablespoon of it instead of using ground turmeric spice.

How to Make Alison Roman’s Chickpea Stew?

With just a few minutes of prep time and a little over a half hour of cook time, this creamy, flavorful, and spicy chickpea stew with garlicky coconut milk is ready to enjoy. Plus, it all comes together in one pot! Here’s how to make it:

Cook the onion: Heat the oil over medium heat in a large pot or dutch oven. Add the onion and cook for 5-6 minutes, or until the onion is translucent, making sure to stir occasionally.
Add additional aromatics and spices: Add the ginger, minced garlic cloves, ground turmeric, and a sprinkle of red pepper flakes to the pot and cook for 2 minutes, stirring often.
Fry the garbanzo beans: Pour in the cans of chickpeas (drained and rinsed) and let the chickpeas sizzle and break down, stirring frequently, for 8-10 minutes.
Crush the garbanzo beans: Remove a cup of chickpeas to use for garnish. Using the back of a wooden spoon or a spatula, gently crush the remaining chickpeas against the side of the pot to help them release their starchy insides. Doing so will help make the stew a bit thicker, so do not skip this step.

Add the liquids: Pour in the cans of coconut milk and vegetable broth and season with a pinch of salt and pepper. Stir, making sure to scrape the pot to remove any bits that are stuck to the bottom.
Simmer: Place the lid on the pot, bring it to a boil, then reduce the heat to medium-low. Let simmer for 25-30 minutes.
Add the greens: Use your hands to chop the kale or leafy greens of your choosing into bite-size pieces and add them to the pot. Cook for an additional 5 minutes or until the greens are soft. Taste and adjust seasoning if needed.
Serve: Ladle into bowls and garnish with the reserved garbanzo beans and other toppings of your choosing. Serve with bread on the side, if preferred.

How to Make Ahead, Store, Reheat, & Freeze?

This coconut chickpea stew is quick enough to whip up for an easy weeknight meal, but it’s also make-ahead friendly and stores well as part of your weekly meal prep. Here are some tips:

Make ahead: To make this recipe ahead of time, follow the above instructions through step 6. You’ll want to add in your greens right before serving, as they tend to become wilted and soggy as the stew sits.
Store: To store, bring the leftover kale and chickpea stew to room temperature before ladling it into an airtight container (you can also portion it out into several containers). It will keep in the fridge for up to 5 days.
Freeze: Bring the stew to room temperature and store it in a freezer-safe container for up to 2 months.
Thaw: Thaw your frozen stew overnight in the fridge. Reheat per the instructions below.
Reheat: You can reheat your leftover stew on the stovetop or, in a pinch, microwave it in 30 seconds intervals until warmed through, making sure to give it a stir after each interval.

What Goes with Alison Roman Chickpea Stew?

Because of its Indian and Caribbean influences, this chickpea stew with coconut milk pairs beautifully with Middle Eastern and Mediterranean-style flatbreads. To round out your meal, you can also pair your stew with a simple green salad or a healthy grain. If you’re wondering what to serve with this chickpea stew recipe, here are a few additional ideas:

Serve it with bread: Bread is a no-brainer side to pair with a stew, and we especially love to dip our bread in that delicious leftover broth! I recommend pairing your coconut turmeric soup with a flatbread like Naan, Pita, or Lavash for a Middle Eastern flair. Also, my artisan-style, crusty, No-Knead Bread never met a stew it didn’t like.
Pair it with a green salad: To get in your daily dose of greens, whip up an easy, nutrient-dense salad to enjoy as a side dish with your warm bowl of curry chickpea stew. My favorites are this Kale Quinoa Salad, this simple Spring Mix Salad, and my colorful Harvest Salad. Serve it with a glass of crisp white wine on the side and call it a dinner!
Add some cooked grains: If you prefer a hearty, filling stew, I recommend adding some cooked grains to offer texture, substance, fiber, and carbs. My favorites are quinoa and bulgur, and I even have how-to guides on the blog for Cooked Quinoa and Cooked Bulgur. For additional flavor, try serving it with my yummy Bulgur Pilaf.

Expert Tips

Since this stew recipe is adapted from the original version created by Alison Roman, I learned a few tips and tricks from her while researching the recipe. I’ve included these tips below to help you achieve expert-level results on your first try:

Season as you go: Roman adds salt various times throughout the original recipe, which helps her ensure that each ingredient is properly seasoned. However, this is a bit too much salt for my preference, so I cut down on the salt a bit for my version of her recipe. However, I suggest that you taste as you go and adjust the salt to your liking.
Simmer to your preferred thickness: This coconut ginger chickpea soup begins with a soup-like consistency and must simmer for about a half hour to take on a thicker, stew-like consistency. You can simmer it for less time if you’d prefer a coconut chickpea soup, or a bit longer if you’re after that perfect stew thickness. It’s up to you!
Break those chickpeas! Do not skip the part where you break the garbanzo beans with the back of the spoon, as it will help thicken the stew.

FAQs

Can you freeze Alison Roman’s chickpea stew?

Yes, you can. After making your garbanzo bean stew, let it cool to room temperature. Ladle it into a freezer-safe airtight container and freeze for up to 2 months.

Is chickpea a carb or protein?

While garbanzo beans are considered a plant-based protein, they are also a good source of fiber, vitamins, and minerals. A 1-cup serving of garbanzo beans contains about 269 calories, of which about 67% are from carbohydrates. The remaining calories come from its protein and fat content.

Other Curry Recipes You Might Also Like

There’s nothing like an aromatic, warming, perfectly spiced bowl of curry to enjoy on a cool day (or even a warm one!), especially if you are a fan of the anti-inflammatory benefits of turmeric spice. If you love Middle Eastern, Indian, and Asian-inspired dishes with bold flavors like this curried chickpea stew, you’ll love these recipes below:

If you try Alison Roman’s Chickpea Stew Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Alison Roman The Stew Recipe

Here is the viral recipe for Alison Roman’s “The Stew” that had gained popularity in the last few years. Essentially a vegan stew that is made with spiced chickpeas, coconut milk, ginger, garlic and turmeric, this easy recipe comes together in a pot and perfect for a Tuesday night.

Course Soup, Stew

Cuisine Indian

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 553kcal

Author Aysegul Sanford

Ingredients

¼ cup olive oil plus more for drizzling
1 large yellow onion chopped
1 tablespoon fresh ginger finely chopped – from a 2-inch piece ginger
4 cloves garlic minced
1 ½ teaspoons ground turmeric
½ teaspoon crushed red pepper or chili flakes optional
2 cans chickpeas (15-ounces each) drained and rinsed
2 cans full-fat coconut milk (15-ounces each)
2 cups vegetable stock
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 cups kale leaves torn into bite-sized pieces – other greens like Swiss chard and collard greens would also work
1 cup fresh mint leaves or cilantro

For serving (optional):

Plain Yogurt
Toasted Pita or lavash bread

Instructions

Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened 5-6 minutes.
Add the ginger, garlic, ground turmeric, and crushed red pepper and cook for 2 more minutes, stirring frequently.
Add the garbanzo beans and fry them in oil and spices while stirring frequently until they start to break down for about 8-10 minutes.
Using a spatula or a wooden spoon, crush the garbanzo beans slightly to release some of their starches (which will help thicken the stew.) Remove a cup of stewed chickpeas for garnish.
Add the coconut milk, vegetable stock, and salt and pepper. Scrape down the bits at the bottom of the pot and give it a good stir.
Put the lid on, bring it to a boil, turn down the heat to medium-low, and let it simmer for 25-30 minutes or until it thickens to your liking.
Add kale leaves and cook for 5 more minutes or until kale leaves are nice and soft.
Taste for seasoning and add in if necessary.
Ladle into bowls. Garnish with the reserved garbanzo beans, red pepper flakes, and a drizzle of olive oil.
Serve it with yogurt and pita bread (or lavash) on the side.

Notes

Season as you go: In the original recipe, Roman adds salt after each step, which helps her ensure that each ingredient is properly seasoned. However, this is a bit too much salt for my preference (especially if you are using any other salt then Diamond kosher salt), so I cut down on the salt a bit for my version of her recipe. However, I suggest that you taste as you go and adjust the salt to your liking.
Simmer to your preferred thickness: This stew begins with a soup-like consistency and must simmer for about a half hour to take on a thicker, stew-like consistency. You can simmer it for less time if you’d prefer more of a soup or a bit longer if you’re after that perfect stew thickness. It’s up to you!
Break those chickpeas! Do not skip the part where you break the garbanzo beans with the back of the spoon, as it helps with thickening the stew.
Make ahead: To make this recipe ahead of time, follow the above instructions through step 6. You’ll want to add in your greens right before serving, as they tend to become wilted and soggy as the stew sits.
Store: To store, bring the stew to room temperature before placing it into an airtight container (you can also portion it out into several containers). It will keep in the fridge for up to 5 days.
Freeze: Bring the stew to room temperature and store it in a freezer-safe container for up to 2 months.
Thaw: Thaw your frozen stew overnight in the fridge. Reheat per the instructions below.
Reheat: You can reheat your leftover stew on the stovetop or, in a pinch, microwave it in 30 seconds intervals until warmed through, making sure to give it a stir after each interval.

Nutrition

The post Alison Roman’s “The Stew” Recipe appeared first on Foolproof Living.

Shiitake Mushroom Soup

Aysegul Sanford — Fri, 10 Mar 2023 22:50:23 +0000

If you are a fan of quick vegetable-packed soups like this cream of shiitake mushroom soup, you have come to the right place. Try this light and creamy Sweet Potato Carrot Soup to get your daily value of vitamins and nutrients in a low-fat, gluten-free, vegan way. Or, check out this Carrot and Ginger Soup for a cup of heartwarming goodness with a nice spicy kick. And finally, give this Chestnut Cream Soup a try for winter comfort food at its finest.

Ingredients

As the name suggests, the main ingredient of this soup is fresh mushrooms but other than that all you need is a handful of basic pantry ingredients:

Fresh shiitake mushrooms
Butter: I used unsalted butter, but salted butter would also work.
Chopped onion
Garlic cloves
Cooking liquid: Water and vegetable broth or veggie scrap stock
Spices and seasonings: Salt, pepper, nutmeg
Heavy cream or half and half – optional
Freshly squeezed lemon Juice
Fresh herbs: Fresh thyme or parsley

Substitutions and Optional Add-ins

If you don’t have all the exact ingredients on hand or if a few of them aren’t compatible with your dietary restrictions, rest assured that you can still enjoy these delicious shiitake mushrooms in soup with a few simple swaps. Feel free to get creative with the toppings, too! There are many fun variations on this dish to serve every palette. Here are a few suggestions:

Type of oil: This recipe calls for you to saute the onion in butter. You can also use olive oil. Using a plant-based oil will also help if you want your shiitake mushroom soup to be vegan.
Mushrooms: Fresh shiitake mushrooms are used in this recipe for their bold flavor, but you can use many varieties of mushrooms for this recipe.
- Baby Bella, Cremini mushrooms, and white mushrooms would all be delicious. You can even make a portobello mushroom soup with this recipe.
- Roasted Shiitake Mushrooms would also be a delicious base for this soup! The slightly softened and caramelized shiitakes would work perfectly, delivering an even more flavorful shiitake mushroom broth which then yields a more flavorful soup.
Liquid: This recipe calls for vegetable broth, but you could also use a Homemade Chicken Stock or store-bought chicken broth.
Cream: This light and fresh mushroom shiitake soup call for half and half, and it uses a small amount as a drizzle at the end just for flavoring. It is totally optional, and the soup would still be delicious (and creamy without the use of the cream.) However, if you prefer more of a traditional cream of mushroom soup, here are a few other options:
- If you are looking for an even richer texture, you can use heavy cream. Feel free to double the amount for an extra creamy mushroom soup.
- If you want to make a vegan cream of mushroom soup, substitute half and half for coconut milk or coconut cream. The end result will have a slightly sweeter flavor in the soup but still, be delicious.
Dried shiitake mushrooms: This recipe is designed for fresh shiitake mushrooms, but if you want to use dried mushrooms in soup, there are two approaches I recommend. The first option is to soak the dried mushrooms for 8 hours or overnight. There are many methods for Cooking with Dried Shiitake Mushrooms. You can also grind dried mushrooms in a spice grinder, as I do in this delicious Vegan Chili recipe. ¼ ounces of dried, ground mushrooms will work for this recipe. If you go in that route, I would recommend that you use it in combination with fresh shiitake mushrooms for a hearty and creamy soup.
Asian style adaptations: Many shiitake mushroom soup recipes are rich in Asian flavors. My recipe is a great base for experimentation. If you want to explore different flavor profiles with your soup, here are some options.
- You can add ½ teaspoon of fresh ginger with the sauteeing onions at the start of the recipe.
- Use sesame oil instead of olive oil.
- A spoonful or two of miso paste and soy sauce stirred into the mushroom broth before you blend it would also deepen the umami flavor of the mushrooms and make a delicious shiitake mushroom miso soup. With that being said, if you are adding the miso or soy sauce, wait to add any additional salt until the end and then salt to your taste.
- Green onions (aka scallions) would make a lovely and delicious garnish.
Tofu: If you want to add extra protein and vitamins to your soup, silken tofu is a good option. Tofu is low-fat and low-calorie, and it is also a good source of protein, vitamins and minerals. Silken tofu is very soft and can be easily pureed into soups. It will add an extra creamy texture and thickness to your soup. Your family will be asking, what is your delicious secret ingredient?
Garnishes: There are many ways to make your soup feel and look more decadent when you serve it. Reserve slices of fresh mushroom to add on top of your soup. Fresh thyme or parsley can add a pop of color and a taste of freshness as well. Croutons can add a nice crunch. You might even enjoy an extra drizzle of cream around the edges of your soup for richness and a visually impressive presentation.

How to Make a Shiitake Mushroom Soup Recipe?

Making this recipe for shiitake mushroom soup is easier than you think, and it comes together in less than 30 minutes. Here are the steps to making it:

Clean and prep your mushrooms: You can clean your mushrooms by wiping them off with a damp paper towel. You can also rinse them in a salad spinner and quickly dry them. If you are new to cleaning mushrooms, check out our guide on How to Clean Shiitake Mushrooms for a quick tutorial. Once clean, remove the stems and slice the mushrooms.

Saute onions in butter: In a large pot, saute the onions and thyme in butter. It should take 6-7 minutes until the onions are translucent.
Add the mushrooms: Cook shiitake mushrooms until they soften, about 5 minutes. This is optional but if you want, you can reserve a few tablespoons of mushrooms for garnish later. Add the garlic and saute for another 30 seconds.
Add the liquids and seasonings: Stir in the broth, water, salt, pepper, and nutmeg.
Bring the soup to a boil: Once boiling, cover the soup and turn it down to medium-low and allow it to simmer for 15 minutes, stirring once or twice.

Puree the soup: Off the heat, carefully puree the soup using an immersion blender or food processor until it is smooth to your liking.
Add the half and half: Return the soup to the stove and set it to medium heat. If you are using the half and half, stir that in and bring it to a quick boil. Finish the soup with a squeeze of lemon juice.
Garnish and serve: Ladle the soup into bowls. Garnish with the reserved slices of mushroom, fresh thyme, parsley, or croutons.

How to Store, Heat, Freeze, and Thaw Leftovers?

On the off chance that you don’t finish all this delicious shiitake soup at once, here are some tips on how to store leftovers.

Storage: After the soup comes to room temperature, store it in an airtight container for 4-5 days in the fridge.
Heat it in the microwave: Place the leftover soup in a bowl and heat in the microwave in 30 second increments stirring in between intervals until warmed thoroughly.
Reheat on the stove: Pour the soup into a saucepan. Add in a few tablespoons of water if it is too thick. Warm, over medium heat, stirring often until hot.
Freezing: Soup can be frozen in an airtight container for up to 2 months. If you plan on freezing, I recommend that you skip adding the half and half. Rather, reserve the portion you plan to freeze and add the cream right before serving after it is thawed.
Thawing: The best way to thaw the soup is to leave it overnight in your fridge. Follow the reheating instructions to heat it up.

What to Serve It With?

I think we can all agree that the best side dish for a bowl of hot soup is a piece of delicious bread. You can use your favorite store-bought bread or visit a local bakery, or better yet make your own. I think we can all agree that nothing beats the smell of freshly baked bread. Below are a few of our favorite recipes that would pair beautifully with this mushroom soup:

No Knead Artisan Bread: This delicious crusty bread comes together with only four ingredients with only 15 minutes of hands-on time.
Homemade Brioche Buns: These brioche rolls are perfectly soft and buttery. Not to mention, they are perfect for dipping into soup.
Almond Flour Bread: This quick, gluten-free, almond flour bread is great if you are following a paleo and low carb diet.

FAQs

Can you make mushroom soup with shiitake mushrooms?

Yes, you can! Shiitake mushrooms are a wonderful choice for making soup and deliver a rich and creamy mushroom soup just like one that you would make with more popular button mushrooms and baby bella mushrooms.

Is shiitake mushroom soup good for you?

Yes, shiitake mushrooms are considered a healthy food with diverse health benefits. They are high in fiber, vitamin B, and minerals. In addition, they are delicious and help create flavorful, umami-rich dishes. With fresh shiitake mushrooms being the key ingredient, this soup is a great way to include them in your diet.

Where to buy shiitake mushrooms?

Nowadays, most grocery stores carry shiitake mushrooms in their refrigerator section in small containers wrapped with stretch film. You can also find them in your local Asian market as it is widely used in Asian cooking (mostly in stir fry dishes.)

Other Mushroom Recipes You Might Like:

If you try this Shiitake Mushroom Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shiitake Mushroom Soup Recipe

This Shiitake Mushroom Soup is creamy, silky, and packed with rich umami flavor. Made in one pot and ready in 30 minutes, this delicious soup is the perfect weeknight meal! Serve it with your favorite crusty bread for a warming meal on cold winter nights or any time of the year.

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 174kcal

Author Aysegul Sanford

Ingredients

3 tablespoons unsalted butter or olive oil
1 small onion chopped ~ ¾ cup
1 teaspoon fresh thyme or handful parsley chopped plus more as garnish- optional
1 lb. shiitake mushrooms cleaned and sliced*
2 cloves garlic minced
2 cups vegetable stock
1 ½ cups water
Pinch of nutmeg
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup half and half optional
1 tablespoon lemon juice more to taste

Instructions

Saute the onions: Heat butter in a large pan (such as a Dutch oven) over medium-high heat. Add onion and thyme and cook for 6-7 minutes until translucent.
Cook the mushrooms: Add in the mushrooms and cook, stirring frequently, for 5 minutes or until they release some of their juices and are softened. If preferred, reserve a few pieces of sliced mushrooms to use as garnish. Add garlic and cook for 30 more seconds.
Add the liquids and seasonings: Pour in the vegetable broth and water. Stir in the nutmeg, salt, and pepper.
Simmer: Put the lid on, bring to a boil, turn the heat down to medium-low, and simmer for 15 minutes. Be sure to keep an eye on it and give it a stir halfway through the cooking process.
Puree: Off the heat, carefully puree the soup using an immersion blender until smooth. Alternatively, you can puree it in a food processor or blender. Just be very careful as the soup is very hot.
Add final ingredients: Return it to the stove and turn the heat to medium. If using, stir in half and half. Bring it to one last boil. Finish it off with lemon juice.
Serve: Ladle soup into bowls. Garnish with fresh thyme and croutons if you wish. Serve while still hot.

Notes

Cleaning shiitake mushrooms: If you are new to cleaning mushrooms, check out our guide on How to Clean Shiitake Mushrooms for a quick tutorial.
Storage: After the soup comes to room temperature, store it in an airtight container for 4-5 days in the fridge.
Reheat in the microwave: Place the leftover soup in a bowl and heat in the microwave in 30 second increments, stirring in between intervals until warmed thoroughly.
Reheat on the stove: Pour the soup into a saucepan. Add in a few tablespoons of water if it is too thick. Warm, over medium heat, stirring often until hot.
Freeze: Soup can be frozen in an airtight container for up to 2 months. If you plan on freezing, I recommend that you skip adding the half and half. Rather, reserve the portion you plan to freeze and add the cream right before serving after it is thawed.
Thaw: The best way to thaw the soup is to leave it overnight in your fridge. Follow the reheating instructions to heat it up.

Nutrition

The post Shiitake Mushroom Soup appeared first on Foolproof Living.

Mexican Street Corn Soup

Aysegul Sanford — Wed, 15 Feb 2023 14:54:53 +0000

There are two classic versions of Mexican street corn. The first is called esquites. Think of it as a Mexican Street Corn Salad served in a bowl or cup. Elote is the second version, and it can be served both on the cob or off the cob. Having been a fan of this street food, I love coming up with different ways to enjoy it, like this Mexican Street Corn Pasta Salad or this Air Fryer Mexican Corn, which is great if you’re short on time.

The perfect balance of sweet and savory, this Mexican sweet corn soup (aka Sopa de Elote) is the soup form of this authentic Mexican recipe. It’s also a lovely way to enjoy the summer flavors of corn to make the colder months more enjoyable.

Ingredients Mexican Street Corn Soup

The ingredients list for this elote soup recipe has two folds:

For The soup base, gather:
- Corn Stock, Vegetable broth or homemade chicken stock
- Canned corn
- Yukon gold potatoes
- Jalapenos
- Garlic cloves
- Onion
- Butter or olive oil
- Cilantro
- Lime juice
- You will need also need chili powder, cumin, kosher salt, and pepper for the spices.
Optional toppings: You’re welcome to top your street corn soup with any of your favorite toppings. Some of my favorites are sour cream (or Mexican crema), cubed avocado, Mexican Red Pickled Onions, tortilla chips, fresh cilantro, crumbled cotija cheese, fresh lime juice, and optional lime zest.

Substitutions and Optional Add-Ins

What’s great about this Mexican corn soup recipe is that there are accommodations for all different dietary restrictions. Everyone will love this comforting meal, whether you are following a vegetarian, vegan, gluten-free, or dairy-free diet.

Corn: No need to wait for corn season because all types of corn can work! Canned, frozen, or fresh corn kernels work perfectly. If you prefer to make this Mexican soup with corn on the cob, you will need 6-8 ears. First, cut the corn off the cob and then saute it with the onion and peppers first to give it flavor. You can also use leftover grilled corn, which would give the recipe a nice smoky flavor.
Peppers: Poblano peppers are a good choice if you want something that still has a kick but is less spicy than jalapenos. If you aren’t a fan of spice, you can also use a bell pepper or a can of green chiles.
Dairy-free: For those with an allergy or aversion to dairy, use olive oil instead of butter.
Cooking liquid: This recipe can be made vegetarian or vegan by using vegetable stock instead of chicken.
Protein: Feel free to add shredded chicken for protein. You can make this yourself, but if you’re short on time, a rotisserie chicken from the grocery store will work well and even add a nice roasted flavor!
Cream cheese & heavy cream: For a more decadent, traditional Mexican corn soup, use 2 ounces of cream cheese or ½ to 1 cup of heavy whipping cream. If you go in that route, your soup will have the texture of a hearty chowder. For a dairy-free alternative, you can add a can of full-fat coconut milk that will yield a slightly sweet and creamy Mexican corn soup.

How to Make Mexican Corn Soup

Follow these simple steps to make this one-pot Mexican creamed corn soup with ease:

Heat a large pot over medium-high heat: Start by heating the butter (or olive oil). Add chili powder and ground cumin and cook until fragrant for about 1 minute.
Saute the vegetables: Add the onion and jalapeno, and stir frequently for 4-5 minutes until the vegetables are softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the rest: Add in the corn, cubed potatoes, vegetable broth, salt, and pepper. Stir to combine.
Cover it up: Put the lid on and bring it to a boil. Lower the heat to medium and simmer for 15 minutes or until the potatoes are fully cooked. Insert a knife into one of the cubes of potato to check doneness.

Puree the liquid: Off the heat and carefully remove about 3 cups of the soup into a large heat-proof bowl. Using an immersion blender, purée until it is smooth. This is a crucial step for getting that creamy texture. Pour the pureed soup back into the pot, turn the heat to medium, and bring it to a quick boil.

Finish it up: Turn the heat off, stir in the chopped cilantro (optional), and add in lime zest and juice. Season to taste.
Serve it up: Ladle the Mexican corn soup into wide soup bowls. Top with your favorite toppings and serve with lime wedges on the side.

How to Store, Freeze, and Reheat?

The good thing about this hearty soup is that it gets better as it sits. So, go ahead and make a batch! Enjoy some right away, or freeze some for later. Here is how I do it:

To store leftovers: Let soup cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days.
Freezing instructions: This soup is great for making ahead of time because it can last in the freezer for up to 2 months in an airtight container. You can even portion it out in single servings for quick meals.
To reheat: Remove from the freezer and let it thaw overnight in the fridge. Heat on the stovetop until warm or in the microwave at one-minute intervals. Make sure to stir in between intervals to heat evenly. If it’s too thick, you can add a little water or broth to loosen it up.

What to Serve It With?

Soups are great when served as a main course but are just as good when served with other things. Here are some ideas you’ll be sure to love.

With cornbread: Soups are for dipping! This sweet, slightly spicy Jalapeno Cheddar Cornbread is the ultimate pairing for your elote corn chowder. Make a batch and pop them in the oven while you have the soup cooking on the stove. My Savory Cornbread Muffins are another delicious dipping option.
Appetizer or with the main course: Who doesn’t love soup as the first course of a meal? Continue with the Mexican theme and serve your Mexican corn soup with Flank Steak Tacos or Beef Brisket Tacos.

Expert Tips

Mexican Sweet Corn Chowder vs. Corn Soup: Chowder is thicker and more creamy, whereas soup tends to have a lighter, more brothy texture. For this elote corn soup, I pureed a portion of the soup to make it creamer. Alternatively, if you are after more of a corn chowder consistency, you can puree more soup or add 1 cup of heavy cream and two ounces of cream cheese to the soup.
Use a blender or food processor: If you do not have an immersion blender, you can use a food processor or a regular blender to puree the soup. Though be very careful as it is hot.

FAQs

What is Mexican Street Corn?

Mexican Street Corn, also known as elote, is a popular street food. The authentic recipe spreads roasted or grilled corn on the cob with a mixture made of mayonnaise, sour cream, chili, cotija cheese, lime juice and zest, and fresh cilantro. It can also be served in a cup by mixing the shucked corn with the mayo-sour cream mixture.

What is Mexican Street Corn Soup made of?

This Mexican corn soup recipe is made of onions, jalapeno (or poblano) peppers, potatoes, corn kernels, vegetable broth (or chicken broth), chili powder, fresh lime juice, and fresh cilantro.

Is Mexican Street Corn chowder the same as summer corn chowder?

They are similar with slight differences. Mexican corn chowder has spices and toppings that give it that distinct Mexican flavor, whereas summer corn chowder uses fresh summer herbs and vegetables.

Similar Soup Recipes You Might Also Like

If you try this Mexican Street Corn Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mexican Street Corn Soup Recipe

This Mexican Street Corn Soup is a family-friendly comfort food recipe that's packed with sweet corn, veggies, and potatoes and topped with classic Mexican toppings like cilantro and cotija cheese. You can make this creamy corn soup in the summer to take advantage of peak season corn, or make it year-round with canned or frozen corn!

Course Soup

Cuisine Mexican

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 405kcal

Author Aysegul Sanford

Ingredients

3 tablespoons unsalted butter or olive oil
1 tablespoon chili powder or ancho chili powder – plus more for sprinkling on the soup
1 teaspoon ground cumin
1 medium size onion chopped–1 cup
2 large jalapenos chopped– ½ cup or 1 poblano pepper
3 cloves garlic minced
2 medium-sized Yukon gold potatoes peeled and cut into 1-inch cubes – ¾ lbs.
2 cans corn* 15.5 oz each, drained and rinsed
4 cups vegetable broth or chicken stock
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon lime zest optional
2 tablespoons lime juice preferably freshly squeezed
¼ cup fresh cilantro chopped–optional

Optional Toppings:

4 tablespoons sour cream
1 cubed avocado ripe
4 tablespoons Mexican Red Pickled Onions
½ cup Tortilla chips
½ cup cotija cheese
Lime wedges

Instructions

Cook the spices: Start by heating butter in a large pot (like a Dutch oven) over medium-high heat. Add chili powder and ground cumin and cook until fragrant for about 1 minute.
Saute the aromatics: Add onion and jalapeno and saute, frequently stirring, until vegetables are soft, about 4-5 minutes. Stir in the garlic and cook for 30 more seconds.
Add the potatoes, corn, and broth: Toss the cubed potatoes, corn, and vegetable broth into the pot and season with salt and black pepper.
Simmer: Cover and bring it to a boil. Turn the heat down to medium and simmer for 15 minutes or until the potatoes are fully cooked. Insert a knife into a potato to check doneness. You should be able to cut through them with ease.
Puree: Off the heat and carefully remove about 3 cups of the liquid base (both the liquid and veggies) into a large heat-proof bowl. Use an immersion blender to puree until smooth.
Bring back to a boil: Pour the liquid back into the pot. Turn the heat to medium and bring it to a quick boil.
Stir in additional ingredients: Turn off the heat and stir in cilantro (optional), lime zest, and fresh lime juice. Give it a taste and add more seasoning if necessary.
Serve: Ladle the Mexican corn soup into bowls. Finish it off with your favorite toppings and a sprinkle of chile powder. Serve with lime wedges on the side, and dig in!

Video

Notes

Corn: Canned, frozen, or fresh corn kernels work perfectly. If you prefer to make this Mexican soup with corn on the cob, you will need 6-8 fresh ears of corn. First, cut the corn off the cob and then saute it with the onion and peppers to give it flavor.
Stock: If you are making this soup during the summer months when corn is in season, I highly recommend making a quick Corn Stock using the corn cobs and using it in the soup. This soup is truly a delight when made with corn stock.
Chowder vs. soup: The recipe, as written, has more of a soup consistency. However, if you are after a thicker, chowder-like soup, I recommend pureeing more soup, perhaps 4-5 cups instead of 3 cups. Alternatively, you can add a cup of heavy cream and 2 ounces of cream cheese right when you add the pureed soup. Just be sure to bring it to a boil so the cream cheese will melt and the soup will thicken.
To store leftovers: After it comes to room temperature, store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing instructions: This soup is great for making ahead of time because it can last in the freezer for up to 2 months in an airtight container. You can even portion it out in single servings for quick meals.
To reheat: Remove from the freezer and let it thaw in the fridge overnight. Heat on the stovetop until warm or in the microwave at one-minute intervals. Be sure to stir in between intervals to heat evenly. If it’s too thick, add a splash of water or vegetable broth.

Nutrition

The post Mexican Street Corn Soup appeared first on Foolproof Living.

Beet Salad with Goat Cheese

Aysegul Sanford — Wed, 08 Feb 2023 16:24:54 +0000

Goat cheese is the perfect addition to this beets salad because it provides a mild, tangy flavor and a creamy, rich texture. Not only is this cheese a perfect complement to salad recipes, but it’s also a star ingredient in sweet and savory recipes alike. If you agree, you’ll love my other Goat Cheese Recipes.

The recipe inspiration doesn’t stop there! If you love to surprise your family and friends with 5-star salads like this roasted beet salad with goat cheese, then you need to try my other fancy salad recipes. My favorites are this Goat Cheese Salad, the famous Kardashian Salad, and the Original Caesar Salad.

Ingredients

The beet salad ingredients are all common pantry or fridge staples, so you likely already have many of them on hand. If not, you only need a quick trip to the grocery store!

To make things easy, we broke the ingredients into three sets: one for the beets, another for the dressing, and a final set for the salad itself.

For the oven-cooked beets, gather four medium-sized whole beets, olive oil, salt, and pepper.

To make the dressing for beet goat cheese salad, you’ll need maple syrup, Dijon mustard, minced garlic, balsamic vinegar, extra virgin olive oil, kosher salt, and black pepper.

For the beet salad with goat cheese and walnuts, gather a shallot, baby arugula, spring mix, chopped walnuts, and crumbled goat’s cheese.

Helpful Notes and Substitutions

The beauty of beet salad recipes is that they’re typically substitution-friendly, so don’t stress if you don’t have all the ingredients. You can also make swaps for the nuts, cheese, greens, and other ingredients to suit your preferences. Here are a few suggestions:

Beets: I chose classic red beets for this roasted beet and goat cheese salad with balsamic dressing, as I love their vibrant color and sweet flavor. However, you could also use golden beets or pink Chioggia beets instead. Pink Chioggia beets are especially fun because they have a beautiful pink and white pattern on the inside.
Sweetener for the goat cheese and beet salad dressing: The recipe calls for maple syrup as the sweetener for the salad dressing, but you can also use honey for a similar flavor. Alternatively, if you’d like to omit a sweetener, you can add chopped apples or pears to your roasted beet goat cheese salad for some natural sweetness.
Vinegar: I used balsamic vinegar because I like the tanginess and acidity it adds, but you can also use red wine vinegar instead. If you’re in a pinch and need a super simple salad dressing, try my Lemon Vinaigrette.
Nuts: Plain, chopped walnuts give the goat cheese beet salad a crunchy texture and a nutty flavor, but you could take it a step further and make some yummy Honey Glazed Walnuts for extra sweetness. If walnuts aren’t your thing, you could also make a beet goat cheese pistachio salad or add some pecans instead.
Salad greens: I love the combination of peppery arugula and spring mix, but feel free to use any earthy, leafy green. You could use only fresh arugula or spring mix instead of combining the two, or use baby spinach to make a spinach beet goat cheese salad.
Onion: I prefer to use a shallot in my dressing for beet and goat cheese salad because it has a sweet, mild flavor, but you could also use a red onion for a more sharp flavor.
Cheese: If you’re not a big fan of goat’s cheese, you can rest assured that other cheeses would pair nicely with this fresh beet salad recipe. I recommend using feta cheese, but any type of soft cheese would work.

How to Make Beet Salad?

With just a little bit of prep and some baking time, you can have this stunning, restaurant-quality beetroot salad with goat’s cheese and walnuts on the table and ready to enjoy.

Just as we broke the ingredients into three sections, we’re also breaking the instructions into three sections:

How to Roast Beets for Salad

To prepare beets for salad, we roasted them in the oven to bring out their sweetness and make them easier to eat. However, there are various other ways you can roast your beets. If you’re in a rush, you can roast beets in the air fryer. You can also use your pressure cooker to make Instant Pot Beets or fire up the grill to make Grilled Beets (a grilled beet salad would be great for summer).

Cooking beets for a salad couldn’t be easier. Here’s how to do it:

Preheat the oven: Set your oven temperature to 400 degrees F.

Prep the beets for baking: Cut a sheet of aluminum foil into four 8-10 inch squares. Place a beet in the center of the square, drizzle it with ½ tablespoon of olive oil, and sprinkle it with a few pinches of salt and pepper.
Cover with foil: Tightly wrap the foil around the beet and repeat with the remaining ones.
Bake: Place the foil-wrapped beets in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until tender (a knife should slide in and out easily).

Cool: Remove the beets from the oven, unwrap them, and let them cool for about 10 minutes on the counter. Carefully peel off the skins (use a vegetable peeler if needed) and slice them into wedges.

Make the Dressing for Beet Salad

In my opinion, this is the best salad dressing for beets. It’s sweet, tangy, and garlicky! Here’s how to make it:

Make the dressing: To a mason jar, add the maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper. Tightly secure the lid on the jar and shake to combine the ingredients. You can also combine the ingredients in a small bowl with a whisk. Taste and add another pinch of salt or pepper as needed.

Assemble the Salad

Once you roast the beets and make the dressing, the roasted beets and goat cheese salad comes together in a flash. Simply:

Assemble the salad: Add the greens and shallot to a large salad bowl.
Add the dressing: Drizzle the vinaigrette for beet salad over the greens and toss to combine.
Add the beets and nuts: Toss in the cooked beet wedges and chopped walnuts.
Garnish and serve: Top the sliced beet salad with the crumbled cheese and serve in a large bowl or on salad plates.

How to Make Ahead and Store Leftovers

Since roasting the beets is the most time-consuming part of the recipe, you can roast the beets and prepare some of the other components ahead of time. When you’re ready to serve, all you’ll have to do is assemble the salad! Here are some tips:

Make ahead: You can follow the instructions above to roast the beets and make the dressing ahead of time. For best results, I recommend storing the beets and the dressing in separate airtight containers in the fridge for up to two days before serving. When you’re ready to serve, simply assemble the roasted beets salad with goat cheese.
Store: Store your leftover salad in an airtight container or in a large bowl covered with plastic wrap. It will stay fresh in the fridge for a day or two. I don’t recommend storing it any longer than that, as the greens will wilt and become limp.

What to Serve with Beet Salad

This fancy beet salad makes for a great light lunch or dinner, but it’s also the perfect side dish to accompany soups and main dishes. Below, I’ve put together a few of my favorite pairings to take the guesswork out of your meal planning. If you’re wondering what goes with beet salad, here’s what I recommend:

Serve it with soup: Soup and salad is a classic pairing that’s always so light and satisfying. The flavor profile of this roasted beet salad recipe beautifully complements my Butternut Squash Soup and this Sweet Potato Soup.
Make it a Thanksgiving beet salad: Why not add a new salad recipe to your Thanksgiving spread? A golden beet salad with goat cheese would perfectly capture those warm Thanksgiving colors (simply swap the red beets for golden beets). You can serve your salad alongside a classic Thanksgiving side dish like Garlic Rosemary Mashed Potatoes, Sweet Potato Souffle, or Butter Garlic Green Beans.
Pair a restaurant-quality main course with your fine dining beet salad: Instead of serving this salad cold, make it a warm beet salad with goat cheese to pair with classic, restaurant-style comfort food. Make this Baked Ziti with Meat Sauce or my Pasta Bolognese Recipe if you’re in the mood for Italian, or serve your warm winter beet salad with a decadent Reverse Seared Beef Tenderloin. These options are all great for your next dinner party!

FAQs

What goes well with beets in a salad?

Beets are a wonderful addition to a salad because they add a pop of bright color and a hint of sweet flavor. Beets pair especially well with earthy greens and nuts, and you can even make a homemade salad dressing for beetroot by combining olive oil, balsamic vinegar, maple syrup, mustard, and garlic.

What cheese goes with beets?

Most soft cheeses pair nicely with beets. We used soft goat cheese for this easy beet salad recipe because we like the tangy flavor the cheese provides, but you can also use feta cheese, gorgonzola, or brie instead.

Other Must-Try Salad Recipes

If you’d like to incorporate more greens into your diet, salads are a great way to do so. They don’t have to be boring, either! Here on the blog, we always pack our salads with yummy toppings and drizzle them with delicious homemade dressings. If you’re in need of a new salad recipe, look no further than the links below:

If you try this Roasted Beet Salad with Goat Cheese and Walnuts or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Beet Salad with Goat Cheese Recipe

This Beet Salad with Goat Cheese is a restaurant-quality dish that's perfect for any occasion. With roasted beets, crunchy walnuts, tangy goat cheese, and a homemade dressing, this salad is a sure crowd-pleaser. Serve it warm or cold with soup, sides, or your favorite entree.

Course Salad

Cuisine American Vegetarian

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 414kcal

Author Aysegul Sanford

Ingredients

For The Beets

4 medium size beets
2 tablespoons olive oil
Salt & pepper

For The Dressing

2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove of garlic minced
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon Kosher salt
¼ teaspoon black pepper

For The Salad

1 small shallot chopped
6 cups arugula and spring mix 80 gr – arugula + 100 gr spring mix
½ cup walnuts chopped
4 oz. goat cheese crumbled

Instructions

To roast beets for salad:

Preheat the oven to 400 degrees F.
Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil, and sprinkle it with salt and pepper.
Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets.
Place covered beets on the prepared baking sheet and bake for 25-30 minutes or until they are easily pierced with the tip of a knife.
Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove the skins and cut them into wedges.

To make the dressing:

Place maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper in a mason jar. Put the lid on and give it a vigorous shake to combine.

To assemble the salad:

Place the salad greens and the chopped shallot into a large salad bowl.
Drizzle it with the dressing and gently toss to ensure all salad greens are evenly coated with the vinaigrette.
Add in cooked beets and walnuts and toss to combine.
Garnish with crumbled goat cheese and serve.

Notes

Make ahead: You can follow the instructions above to roast the beets and make the dressing ahead of time. For best results, I recommend storing the beets and the dressing in separate airtight containers in the fridge for up to two days before serving. When you’re ready to serve, simply assemble the salad.
Store: Store your leftover salad in an airtight container or in a large bowl covered with plastic wrap. It will stay fresh in the fridge for a day or two. I don’t recommend storing it any longer than that, as the greens will wilt and become limp.
Air Fryer Beets: If you have an air fryer, you can cook the beets in the air fryer in about 15 minutes.

Nutrition

The post Beet Salad with Goat Cheese appeared first on Foolproof Living.

Kale Chips with Nutritional Yeast

Aysegul Sanford — Fri, 03 Feb 2023 20:48:37 +0000

Short on time? If you have an air fryer, be sure to also try our Air Fryer Kale Chips recipe, which takes less than 5 minutes to make from start to finish.

These homemade kale chips are my favorite way to curb an afternoon salt craving, and they couldn’t be easier to throw together. If you find yourself grabbing for the crunchy, salty, savory snacks throughout the day, you’ll be amazed at how these vegan cheesy kale chips are a great way to replace a bag of chips or pretzels.

Not to mention, having your choice of seasoning for kale chips (more on that below) gives you unlimited options of flavors each time you make them. So, go ahead, make your own kale chips, and enjoy a great snack that happens to be good for you.

Ingredients

This quick and easy recipe for kale chips with nutritional yeast requires only a few ingredients.

Kale: Curly kale or lacinato kale (aka dinosaur kale) would both work in this recipe. If you are new to buying kale, be sure to check out our guide on the different varieties of kale.
Oil: I recommend using avocado oil, olive oil, or coconut oil. You can even use tahini (sesame paste), which will pair beautifully with the nutritional yeast. Though it is important to thoroughly whisk your tahini before massaging it into the kale.
Nutritional yeast: Nutritional yeast is the ingredient that gives these vegan kale chips their great cheesy flavor. The cheesy-tasting cousin to baker’s yeast, nutritional yeast is rich in nutrients. It is mostly used in place of cheese in vegan recipes (such as this vegan nacho cheese sauce) mainly because it tastes very similar to parmesan cheese. In this cheesy kale chips recipe, it is the savory element that makes them extra delicious. You can often find it in the healthy section of the store or order it online (affiliate link.)

Seasonings for Kale Chips:

The best part of this recipe is that it is incredibly versatile; you can easily make it your own by adding a variety of seasonings. Here are a few options:

A combination of ½ teaspoon of garlic powder and onion powder would not only pair well with the cheesy qualities of nutritional yeast but also enhance their umami flavors.
You can opt for a Mexican flair by adding a sprinkle of ground cumin, chili powder, and even cayenne pepper for some heat.
Sprinkle it with some toasted sesame seeds or Everything But The Bagel seasoning for an extra savory punch. And, of course, you can also finish it with a sprinkle of sea salt to help bring all the flavors together.

How to make kale with nutritional yeast?

The steps of this vegan cheese kale chips recipe are simple and only take a few minutes.

Prepare the kale: Preheat the oven to 300 degrees F before you begin prepping the ingredients. Rinse a fresh bunch of kale and tear it into small pieces. Dry them in a salad spinner as much as you can. Alternatively, you can spread them on a sheet pan lined with a kitchen towel and gently pat them dry with a sheet of paper towel.
Mix: Lightly massage kale with oil, nutritional yeast, and any of the kale chip seasonings of your choice in a large bowl.

Prep for baking: Spread the kale on a large sheet pan in a single layer. This is an important step for achieving crispy kale chips, so if needed, feel free to use two separate baking sheets.
Bake: Bake in the preheated oven for 5 minutes. Remove from the oven, gently flip the kale leaves and bake for another 5-7 minutes keeping a close eye on it. If you are baking two sheets at the same time, be sure to rotate them as well.

How to make ahead and store leftovers?

Make Ahead: Most of the prep time involved in this recipe is the cleaning and preparing of the kale to make the chips. The good thing is that you can easily wash, cut, and store kale in the refrigerator, so it takes just a few minutes to put it all together. If you are new to prepping kale, be sure to check out our guide on storing kale.
Store: I’d be surprised if you have leftover kale chips. Truthfully, these crunchy kale chips are best on the day they are made. However, if you do wish to store them, wait until they cool fully, then keep them in an airtight container or a paper bag large enough that they won’t break. They should be good for up to 2 days.

Expert Tips:

Having been making these cheesy vegan kale chips for years, I learned a thing or two. Here are my tips for making the best baked kale chips:

Dry kale thoroughly. Take the time to dry the kale thoroughly. While it may sound like an unnecessary step, removing the excess moisture is an important step for getting that addictive crispy texture. Plus, doing so ensures that the nutritional yeast mixture will stick to each piece of kale.
Tear or Cut the kale into equally sized pieces. Make sure to tear or cut the raw kale pieces roughly equal in size. This will help them bake evenly and prevent browning.
Massage the oil into the kale. Tossing kale with oil and nutritional yeast is an option, but I recommend giving it a gentle massage to ensure that they are distributed evenly throughout. If you are new to it, be sure to check out our quick guide on how to massage kale.
Low-temperature oven: Baking kale leaves at a low oven temp is a key step for crispy chips. Low and slow is a safer option for getting evenly baked kale chips with a crispy texture.
Watch it closely. We highly recommend keeping a close eye on the kale chips after the 10-minute mark. Since all ovens behave differently, you may have to rely on visual cues to decide whether or not you need the extra few minutes. If it is nice and crisp, it is time to pull it out. If the leaves are still on the softer side, give a minute or two for them to get crisp. Though please be aware that if you leave them in the oven for too long, they will turn brown and burn.

FAQs

Does making kale chips destroy the nutrients?

Surprisingly, when baking kale, very minimal nutrients are cooked off, making it a more nutritious alternative to other salty snacks such as potato chips, pretzels or tortilla chips.

How do you keep kale chips crispy?

The secret to keeping kale chips crispy is to let them cool completely before storing them. We also recommend storing them in a large enough container so they won’t break.

Other Kale Recipes You Might Enjoy

If you love kale or are using kale to add more leafy greens to your diet, here are a few more must-try kale recipes:

If you try this Homemade Kale Chips recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Kale Chips with Nutritional Yeast Recipe

These Kale Chips are flavored with nutritional yeast for a cheesy yet vegan and healthy snack. Flavored with nutritional yeast, this easy and quick-to-make kale snack recipe is guaranteed to be your next movie night treat. Perfectly crispy, this kid-friendly snack is a great way to sneak some greens into your diet. Paleo, whole30 & gluten-free diet-friendly tool!

Course Healthy Snacks

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 86kcal

Author Aysegul Sanford

Ingredients

1 bunch fresh kale (curly kale) (8 oz. with stems), about 4-5 cups
2 teaspoons olive oil or avocado oil or coconut oil
2 tablespoons nutritional yeast plus more for sprinkling
¼ teaspoon Kosher salt

Instructions

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
Rinse kale under cold water, remove stems, and tear each leaf into bite-size pieces. It is best if they are (roughly) equal in size to help with even roasting in the oven.
Using a salad spinner, dry the leaves as much as possible. Alternatively, you can spread them on a sheet pan lined with a kitchen towel and gently pat them dry. Transfer the kale leaves to a large mixing bowl.
Drizzle with oil and sprinkle with nutritional yeast and salt. Lightly massage to ensure each leaf is coated with the oil and nutritional yeast.
Transfer kale to the parchment-lined baking sheet. Spread them on an even layer making sure that they are not overlapping. You can grab a second baking sheet or bake it in two batches if needed.
Bake in the oven for 7 minutes. Remove from the oven, gently flip each piece of kale, and bake for another 5-7 minutes. Towards the end, they should be crisp but not browned.
Remove from the oven and let it cool for 1-2 minutes. Serve with an additional sprinkling of nutritional yeast on top.

Notes

Dry kale thoroughly. Take the time to dry the kale thoroughly. While it may sound like an unnecessary step, removing the excess moisture is important for getting that addictive crispy texture. Plus, doing so ensures that the nutritional yeast mixture will stick to each piece of kale.
Tear kale into equally-sized pieces. Make sure to tear or cut the kale leaves roughly equal in size. This will help them bake evenly and prevent browning.
Watch it closely. We highly recommend keeping a close eye on the kale chips after the 10-minute mark. Since all ovens behave differently, you may have to rely on visual cues to decide whether or not you need the extra few minutes. If it is nice and crisp, it is time to pull it out. If the leaves are still on the softer side, give a minute or two for them to get crisp. Though please be aware that if you leave them in the oven for too long, they will turn brown and burn.
Storage: While we think that these kale chips are best on the day they are made, you can store them to enjoy later. To do so, bring them to room temperature and store them in an airtight container or a paper bag large enough that they won’t break. They should be good for up to 2 days.

Nutrition

The post Kale Chips with Nutritional Yeast appeared first on Foolproof Living.

Catalan Spinach

Aysegul Sanford — Tue, 31 Jan 2023 00:28:39 +0000

Spinach is a staple ingredient that I always keep stocked in my fridge. It’s nutritious, versatile, and pairs well with sweet and savory flavors. If you’re looking for more savory spinach recipes, you’ll love this Spinach and Cheese Quesadilla, Green Spaghetti Sauce, or this Spinach Shrimp Salad. Or, to sweeten things up, try my Spinach Blueberry Salad.

Ingredients

This recipe, also known by its Spanish name, Espinacas a La Catalana, requires only a few simple ingredients. The pine nuts add a nice crunch and an earthy flavor that complements the spinach, while the dried fruit adds texture and a hint of sweetness.

For this spinach Catalan recipe, you’ll need fresh spinach, raisins, extra-virgin olive oil, an onion, large garlic cloves, pine nuts, kosher salt, and black pepper.

Ingredient Substitutions

If you’re missing one or more recipe ingredients, feel free to be resourceful and use what you have on hand. Various nuts would work for that crunch factor, while another type of dried fruit would still add a hint of sweetness. Here are a few recommendations:

Spinach: If you don’t have any fresh spinach on hand, you can use frozen spinach instead. You can use a 1:1 ratio of frozen spinach to fresh spinach. Make sure to thaw your frozen spinach overnight in the fridge and squeeze out the excess juices before using it in the recipe.
Onion: While I chose to use a medium onion for this recipe, you can substitute a shallot for a similar flavor.
Pine nuts: I love the earthy, buttery taste of pine nuts, but I know they can be expensive and sometimes difficult to find at the store. If you’d like to substitute a different nut, I recommend sliced or slivered almonds.
Dried fruit: Raisins aren’t everyone’s cup of tea, but I like the chewy texture and subtle sweetness they add to this dish. If you don’t have raisins or aren’t a fan of them, you can use dried cranberries or chopped dried apricots instead. You can also use golden raisins, which are a bit sweeter than regular ones.
Optional addition: Some traditional spinach Spanish recipes also include a golden delicious apple in the dish. If you’d like to add in a small golden delicious apple for additional sweetness and flavor, I recommend chopping it up and sauteing it with the rest of the ingredients.

How to Make Catalan Spinach

If you’re craving a quick appetizer or snack, it only takes 20 minutes to make this spinach tapas recipe. Here’s how to do it:

Soak the raisins: To help the raisins get plump and juicy, soak them in a small bowl of hot water for 15-20 minutes. In the meantime, make the rest of the recipe.
Saute the onion and garlic: Heat the oil in a skillet. Once hot, add the onion and saute for 5-6 minutes or until translucent, tossing as it cooks. Add the garlic and saute for an additional 30 seconds.

Cook the spinach: Add the baby spinach and cook until wilted. At first, it will look like you have a lot of spinach, but as it cooks, it will go down to pretty much, nothing.
Add the plump raisins, nuts, and spinach: Drain the raisins and add them to the skillet, along with the pine nuts. Season to taste with salt and pepper, stir, and cook for about 3 minutes.
Serve: Transfer the dish to a serving bowl and serve it warm or cold with crusty bread like my Artisan Bread or even more Mediterranean, Kalamata olive bread. I also like it with roasted tomatoes on the side.

How to Store

If you have leftovers or wish to make a double recipe to serve later, you can store the dish in the fridge to have this yummy appetizer ready to go whenever the craving strikes.

To store leftovers, let the dish cool to room temperature before transferring it to an airtight container. Store it in the fridge and enjoy it for up to four days.

How to Serve?

If you’re in the mood for a light meal, enjoy this dish tapas-style with bread and other small snacks and appetizers. You can also serve it up as a side dish to pair with a larger main dish for a more filling meal. Here are some serving recommendations:

Serve it with crusty bread: In Spain, this dish is traditionally served with crusty bread, roasted tomatoes, and roasted garlic. I personally love to pair this recipe with a sliced French baguette and a glass of red wine.
Pair it with a grilled dish: The delicate flavors of this spinach dish pair nicely with grilled meat or fish. On a nice evening, fire up your grill and serve this spinach appetizer with my Grilled Mahi Mahi for a zesty, light spring or summer meal, or pair it with Marinated Shrimp for a crowd-pleasing spread.

Expert Tips

This Spanish spinach dish is pretty quick and easy to make, as it only requires a few basic cooking skills. Even so, I’ve compiled a few tips to help you achieve the best results on your first try. Here’s what you need to know:

Buy prewashed spinach: I think it is a time saver and worth the money.
Salting the spinach: As the recipe states, ensure to season the spinach after it’s cooked. If you season spinach with salt while cooking, it may become too salty as it absorbs the salted water.
Toast the pine nuts: If you have the time, toast pine nuts in an empty skillet until they turn lightly golden brown. It takes only a few minutes to do so but takes the dish to a whole other level.

FAQs

Can I use frozen spinach instead of fresh?

While you can use frozen spinach in this recipe, we prefer the version made with fresh baby spinach. If you need to use frozen spinach, you can use a 1:1 ratio of frozen spinach to fresh spinach. Make sure to thaw your frozen spinach overnight in the fridge and squeeze out any excess water or juices before using it in the recipe.

What is Catalan spinach?

Catalan-style spinach is a traditional Spanish tapas dish made with spinach, pine nuts, and dried fruit. World-renowned Chef José Andrés created the dish and named it after Catalonia, a region in Spain. He believed the dish represented the Catalonian penchant for combining savory food with sweet flavors, as well as their love for small dishes.

Other Similar Small Dishes You Might Also Like:

If you try this Catalan Style Spinach recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Catalan Spinach Recipes

This Catalan Spinach is a fantastic Spanish Tapas dish that is quick and easy to make. Flavored with pine nuts and raisins, it is a flavor-packed dish that is guaranteed to impress.

Course Side Dish

Cuisine Spanish

Diet Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 185kcal

Author Aysegul Sanford

Ingredients

3 tablespoons raisins
8 ounces spinach washed, dried and roughly chopped
2 tablespoons extra virgin olive oil
1 onion finely chopped – medium size (about 1 cup)
2 cloves garlic minced
3 tablespoons pine nuts
1/2 teaspoon kosher salt
1/4 black pepper freshly grounded

Instructions

Soak the raisins in hot water and let them plump up for 10 minutes. Drain and set aside.
Heat the olive oil in a large skillet, add the onion and cook for 5-7 minutes until translucent, stirring occasionally.
Add the garlic and cook for 30 seconds.
Add the spinach and cook until fully wilted. At first, it will look like you have a lot of spinach, but as it cooks, it will go down to pretty much nothing.
Stir in the raisins and pine nuts. Season with salt and pepper, and cook for 3 minutes.
Serve with crusty bread on the side.

Notes

Serving: Can be served warm or cold.
Storage: Let the dish cool to room temperature before transferring it to an airtight container. Store it in the fridge and enjoy it for up to four days.
Yields: This recipe makes about 1 to 1 ½ cups of spinach that is supposed to be served as tapas style. However, if you want to serve it as a side dish, you can make multiply the recipe as many times as you want.

Nutrition

The post Catalan Spinach appeared first on Foolproof Living.

Broccoli Cauliflower Salad Recipe

Aysegul Sanford — Mon, 30 Jan 2023 17:45:37 +0000

Made with simple ingredients, this Raw Broccoli and Cauliflower Salad recipe requires minimal cooking and can be ready to enjoy cold after a quick chill in the refrigerator. It is also a colorful make-ahead meal that tastes better the longer it sits and makes the perfect side dish or low carb lunch.

Drizzled with an easy-to-make creamy dressing and flavored with crispy bacon pieces, and crunchy sunflower seeds, this broccoli cauliflower salad is just as versatile as my Greek Yogurt Coleslaw and No Mayo Coleslaw. Make a batch, and store it in meal prep containers for an irresistible salad you can enjoy throughout the week.

Ingredients

The cauliflower broccoli salad ingredients come together in two parts:

For The Cauliflower Broccoli Salad Dressing: Gather together mayonnaise, whole milk Greek yogurt, honey, red wine vinegar, lemon juice, salt, and pepper.

For The Broccoli Salad Ingredients: All you need is raw broccoli florets and raw cauliflower florets, red onion, sunflower seeds, raisins, bacon, and shredded Cheddar cheese.

Substitution Ideas

What I love the most about this easy salad recipe is that it is easy to make your own with numerous ingredient substitutions. So, do not worry if you are missing an ingredient or two; simply use the ingredients substitutions below to make your own delicious salad:

Mayo: I used my favorite light mayonnaise, vegan mayo (affiliate link), (made with avocado oil), but any mayo would work here.
Vinegar: Any vinegar would work – raw apple cider vinegar or white wine vinegar can be substituted in place of red wine vinegar.
Sweetener: In my version of the broccoli cauliflower salad dressing, I used honey as the sweetener, but maple syrup would also work.
Seeds: I love the crunch of sunflower seeds. Pumpkin seeds would be a good substitute and keep this recipe nut-free. That being said, sliced almonds or chopped walnuts, or pecans are great if nuts are not an issue.
Dried Fruit: Raisins add that special pop of sweetness, but dried cranberries or super tart dried cherries would be exceptional, too.
Fresh fruit: You can use fresh fruit, such as an apple or pear, instead of dried fruit in this recipe. I especially love making a broccoli apple salad using this exact recipe and swapping raisins with a thinly sliced apple.
Cheese: I used shredded sharp Cheddar cheese, but mozzarella cheese, Colby Jack or Monterey Jack would also work.
Bacon: I am currently obsessed with baked turkey bacon, but regular bacon cooked on the stove top can also be used for all bacon lovers! Go for a sugar-free version when shopping for bacon.

How to Make Broccoli Cauliflower Salad?

When making this cauliflower broccoli salad recipe, most of the work involves chopping up the raw veggies, but other than that, it is easy and quick. To be efficient, I like to do that while the bacon is cooking in the oven.

To make the dressing for broccoli cauliflower salad: Place all ingredients in a small bowl and whisk together until thoroughly combined and super creamy.

To cook the bacon: Preheat the oven to 400 F degrees. Place each slice on a sheet pan—Bake for 15 minutes. Flip the bacon and cook for another 2 minutes or until it is crispy. Allow them to cool, and cut them into small pieces. If you are new to baking turkey bacon in the oven, be sure to check out my How to cook turkey bacon in the oven post. And if you have an air fryer, you can try cooking turkey bacon in the air fryer as well.

Assemble the salad: Place fresh broccoli florets, cauliflower florets, red onion, sunflower seeds, raisins, and bacon bits in a large bowl. Drizzle with the salad dressing, cover it with plastic wrap, and let it rest in the fridge for 30 minutes or up to 4 hours.
Serve: Sprinkle with the cheese and serve.

Variations:

All it takes is a few simple swaps to have a different broccoli cauliflower recipe any time the craving strikes:

Broccoli and Cauliflower Salad without Bacon: Simply omit the bacon, and you have a creamy and colorful vegetarian meal.
Cauliflower Salad with Greek Yogurt (no mayo): I like the flavor combo of mayo and Greek yogurt, but feel free to omit the mayo and make the dressing entirely with Greek yogurt instead. If you are a fan of yogurt dressings, be sure to check out my Yogurt Salad Dressing recipe.
Amish Broccoli Salad: Some people refer to this salad as Amish Broccoli Cauliflower Salad because Amish cooks and gardeners are known for being avid cultivators of broccoli and cauliflower. Their version is made with sour cream instead of Greek yogurt but is still very similar to this one.
Make it a Keto Cauliflower Broccoli Salad: If you are on a keto diet, you can still enjoy this salad with a few ingredient adjustments. Simply swap honey with a keto-friendly sweetener such as Swerve and omit raisins. The rest of the ingredients should be okay to use.

How to Make Ahead and Store Leftovers?

What I love the most about this broccoli cauliflower bacon salad recipe is that it stores well, which makes it ideal for weekly meal prep or for when you need a salad you can make a few days in advance. Here is how I do it:

To Make ahead: Chop all the veggies, prepare the rest of the salad ingredients, and cook bacon. Store everything in individual airtight containers. Make the simple homemade dressing and keep it in a mason jar. When ready to assemble, place all the salad ingredients in a large mixing bowl and pour the dressing over it. Add the cheese on top, toss it, let it rest in the fridge (if you have the time), and serve.
To Store leftover salad: Place the leftovers in an airtight container and store them in the fridge for up to 4 days.

Expert Tips:

Having been making this easy broccoli salad for over 5 years, I learned a thing or two to help you succeed on your first try. Here are a few helpful tips:

Cut broccoli & cauliflower into bite-size pieces: I find that it is much easier to eat when the large vegetables are cut into small pieces that are bite-sized. It is a bit of chopping work but totally worth it.
Add the cheese at the end. If planning to make it a few days ahead, I recommend assembling the salad without the cheese, as the ingredients tend to get soggy. When ready to serve, sprinkle the cheese, toss, and enjoy!
Shred or cube the cheese. Speaking of cheese – I prefer the texture of shredded cheese, but small cubes would work, too.
Let it rest for the best results: I think this broccoli cauliflower raisin salad tastes better the longer it sits, so I recommend resting the salad in the fridge for at least 30 minutes before serving. This also allows the broccoli and cauliflower to soften up a bit while sitting in the dressing.

FAQs:

Can you make broccoli cauliflower salad ahead of time?

You sure can. As a matter of fact, I recommend making it a day in advance. The longer the ingredients have time to soak up the sweet, tangy dressing, the better this salad becomes. Thirty minutes is plenty of time if you’re short on time, but this sweet broccoli cauliflower salad sure tastes better the next day.

Can you freeze broccoli cauliflower salad?

I do not recommend freezing this salad.

How long does broccoli cauliflower salad last?

As long as it is kept in an airtight container in the fridge, this broccoli salad should last up to 4 days.

How many carbs are in broccoli and cauliflower salad?

A serving of this salad has 29 grams of carbs.

Other Veggie Packed Salad Recipes You Might Also Like:

Asparagus Salad with Lemon Vinaigrette
Mexican Corn Salad
Corn and Black Bean Salad
Sweet Butter Lettuce Salad
Traditional Caesar Salad
Can’t get enough? Check out our collection of Easy Salad Recipes for more inspiration.

If you made and enjoyed this easy broccoli cauliflower salad recipe, it would be wonderful if you could give it a star rating and share your experience with a few words. Doing so helps the readers who are thinking about making it. And if you have a moment, take a picture and share it with me (using #foolprooeats) on Instagram so that I can share it with everyone.

Broccoli Cauliflower Salad Recipe

This Broccoli and Cauliflower Salad recipe is flavored with a lighter yogurt-based salad dressing, cheese and sunflower seeds, and bacon. It is the perfect side dish or a satisfying and healthy lunch. Take it with you to any potlucks, family gatherings, BBQ parties, or picnics.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 17

Resting Time 30

Total Time 32

Servings servings

Calories 305kcal

Author Aysegul Sanford

Ingredients

For the Salad Dressing:

½ cups mayonnaise
¾ cup whole milk yogurt
2 tablespoons honey
2 tablespoons red wine vinegar white wine vinegar would also work
2 teaspoon lemon juice
½ teaspoon kosher salt more to taste
¼ teaspoon ground black pepper

For The Salad:

4 cups broccoli florets cut into small bite size pieces
4 cups cauliflower florets cut into small bite size pieces
½ cup red onion chopped
1/2 cup sunflower seeds
½ cup raisins
6-8 slices bacon I used turkey bacon but regular bacon would also work
1 cup sharp cheddar cheese shredded or cubed

Instructions

To make the dressing, place all salad dressing ingredients in a bowl and whisk together until fully combined.
Preheat the oven to 400 F degrees. To cook the bacon, place each slice on a sheet pan. Bake for 12 minutes. Flip the bacon and cook for another 5 minutes or until it is crispy. Allow them to cool and cut into small pieces.
To assemble the salad, place broccoli, cauliflower, red onion, sunflower seeds, raisins, and bacon in a large bowl. Drizzle with the dressing, cover it with plastic wrap, and let it rest in the fridge for 30 minutes or upto 4 hours.
Sprinkle with the cheese and serve.

Video

Notes

How To Store: The salad keeps very well stored in an airtight container in the fridge for up to 4 days, which makes it a wonderful meal prep recipe for the week. I do not recommend freezing the salad.
Cut broccoli & cauliflower into bite-size pieces: I find that it is much easier to eat when the large vegetables are cut into smaller pieces. It is a bit of chopping work but totally worth it.
To Make ahead: Chop all the veggies, prepare the rest of the salad ingredients, and cook bacon. Store everything in individual airtight containers. Make the simple homemade dressing and keep it in a mason jar. When ready to assemble, place all the salad ingredients in a large mixing bowl and pour the dressing over it. Add the cheese on top, toss it, let it rest in the fridge (if you have the time), and serve.
Add the cheese at the end. If planning to make it a few days ahead, I recommend assembling the salad without the cheese, as the ingredients tend to get soggy. When ready to serve, sprinkle the cheese, toss and enjoy!
Shred or cube the cheese. Speaking of cheese – I prefer the texture of shredded cheese, but small cubes would work, too.

Nutrition

The post Broccoli Cauliflower Salad Recipe appeared first on Foolproof Living.

How To Make Muesli

Aysegul Sanford — Tue, 03 Jan 2023 15:10:42 +0000

Few breakfasts are as filling, nutritious, or versatile as this homemade muesli recipe. Every bite will satisfy your tastebuds, whether you prepare it with almond milk, like my Almond Milk Oatmeal, or top it with fresh fruit, like my Apple Cinnamon Oatmeal. And if you love the health-conscious ingredients in this easy muesli recipe, you’ll adore other oatmeal dishes, including my Vegan Baked Oatmeal.

What is Muesli?

Muesli is a healthy breakfast dish made from a rolled oats base mixed in with other ingredients, such as nuts, fruits, and seeds, and served right away with milk (or juice) or soaked overnight.

This nutritious dish—sometimes mistyped as “museli,” “meusli,” “muselix,” and “muslie”—was created by Swiss physician Maximilian Bircher-Benner in the 20th century to serve as a healthy breakfast for hospital patients as a part of their treatment. (source – Wikipedia Muesli article)

The original Bircher muesli recipe was a bit different than what it is today. It was made by using raw oats, grated apples, and chopped nuts mixed with water, lemon juice, and sweetened condensed milk.

Needless to say, it took off after its creation, and muesli breakfasts spread quickly throughout Switzerland. The recipe became so widespread in the country that many still refer to it as “Swiss muesli” or “Swiss-style muesli.”

Despite its European origins, muesli has also become a favorite breakfast food in the U.S., with successful brands like Alpen Muesli and Bob’s Red Mills appearing in health food stores across the country.

Muesli Ingredients

Below, you will find the formula I follow to make this muesli recipe along with recommendations on brands I like and buy all the time. However, if you are living outside the US (or in an area where you do not have access to these specific ingredients), please know that you can substitute pretty much every single ingredient in this recipe, which is listed under the formula.

Some of the links in this section are affiliate links, which means if you make a purchase using a link, I will get a commission at no cost to you.

With that being said, these ingredients and brands are just a suggestion, and I suggest you take this basic muesli recipe and change it up according to your taste buds. My only recommendation is that you read the labels while you are shopping for these ingredients.

When I am at the store, I make sure to buy products that are unsweetened, unsalted, and organic as much as possible. I prefer organic ingredients because USDA organic requirements prohibit the use of pesticides in farming, and I prefer that my muesli breakfast bowl in the morning has none of that in it.

This recipe results in 16 cups of mixed muesli (approx. 16 servings), though you can halve or multiply the recipe as necessary. Please refer to the formula sheet below for ingredients and their amounts.

Ingredient	Amount
Quick Cooking Rolled Oats	3 cups
Other Grain Cereals	5 cups
Dried Fruit	3 cups
Superfoods	1 cup
Seeds and Nuts	2 1/2 cups

Quick Cooking Rolled Oats VS. Old Fashioned Rolled Oats

You can use either quick-cooking or old-fashioned oats for muesli. I prefer using quick oats because they don’t require any extra cooking to soften them. Add in milk or yogurt, and they’re ready to eat!

If you are not sure about how they are different, be sure to check out this comprehensive article on rolled oats vs. old-fashioned oats.

However, if you prefer to use old-fashioned oats—a thicker cut than quick-cooking oats—I recommend roasting them in the oven before eating. Simply spread the rolled oats on a large baking sheet alongside nuts and seeds (if desired) at 350 degrees F. for 10-12 minutes. Just make sure to give it a toss halfway through the process.

Other Grain Cereals

Adding breakfast muesli cereals to your mixture is an excellent way to give your recipe a delectable crunch. Some of my favorite brands include Brown Rice Crisps, Rice Puffs, Kamut Khorasan Wheat Puffs (not gluten-free), Bran Flakes (not gluten-free), and Quinoa Flakes—all of which should be available in the health section of your local grocery store. Of course, you can order them online as well. Be sure to use a gluten-free cereal brand if you want to keep this recipe gluten-free.

Dried Fruit

To give your muesli mixture an irresistible sweetness, you can add any dried fruit that’s unsweetened and doesn’t contain sulfur (marked as “unsulfured”). Some of my favorite dry fruits include dried apples, golden raisins, dried apricot, goji berries, and dried mango.

If I am making this DIY muesli during the holidays, I like using dried cranberries. However, be aware that most dried cranberries are sweetened with sugar as they are pretty bitter without it. That being said, you can find use orange juice-sweetened cranberries at health food stores like Whole Foods, Sprouts, and Trader Joe’s.

Superfoods

If you’re wondering how to make muesli extra nutritious, superfoods are just what your recipe needs. Heart-healthy hemp seeds and antioxidant-packed chia seeds are two of my favorite health-conscious add-ins.

You could also add ground flax seeds to your muesli to increase its omega-3 fatty acids. However, don’t add them to the cereal mixture until just before you eat it, as they must be refrigerated until use.

Seeds and Nuts

Want to add more protein to your vegan muesli? Any unsalted raw seeds or nuts will work. My go-to additions to this muesli cereal recipe include pumpkin seeds, sliced or slivered almonds, sunflower seeds, pecans, and walnuts.

Other Optional Add-Ins & Topping Suggestions

Give your muesli a healthy crunch by filling it with unsweetened coconut flakes. Or, add ½ cup of wheat germ for a power food with tons of healthy fats. Sesame seeds, fresh berries, apricots, and bananas also add a bright taste to your muesli breakfast.

I also enjoy adding ground warm spices for additional flavor, stirring in a pinch of ground cinnamon, ground nutmeg, ground cloves, ground ginger, or ground cardamom. Just remember that a small amount goes a long way!

How to Prepare Muesli at Home?

This healthy muesli recipe is one of the simplest breakfast dishes in my recipe book. Simply place all of the ingredients in a large bowl or glass jar, mix to combine, top it off with a lid, and serve as desired. That’s it!

How to Serve?

There are several ways to serve this DIY muesli recipe. From homemade muesli cereal to fruity almond milk oatmeal, these tasty suggestions will have you craving a muesli breakfast daily.

Serve it as cereal with milk: Prepare your muesli as a breakfast cereal by mixing it with an equal amount of cold milk (I recommend one cup for every cup of muesli). You can use cow or plant-based milk, such as oat or almond milk (which you can even make at home using my effortless recipes for Almond Butter Milk or DIY Almond Milk!). Then, top off your cereal muesli with fresh fruit (strawberries and blueberries are my faves) for extra juicy and sweet flavors.
With yogurt: Give your muesli an irresistibly creamy texture by soaking it overnight in plain Greek yogurt. If you don’t want your muesli quite as soft, you could make a yogurt bowl by topping off your mixture with Homemade Vanilla Yogurt or your favorite store-bought brand. Or, make your muesli part of your favorite yogurt parfait with recipes like my fresh and flavorful Greek Yogurt Parfait. Alternatively, you can use this muesli to make my Overnight Oats with Yogurt by simply using this muesli mixture instead of rolled oats.
With juice: Enjoy your muesli in European style by serving it with fruit juice, such as orange juice.
Make oatmeal: To make muesli oatmeal, mix 1 cup of water or milk for every ½ cup of muesli. Then, bring the mixture to a quick boil on the stovetop or in the microwave, give it a quick stir, and serve. This simple oatmeal comes together in just 5-10 minutes. If you need further instructions, check out my Almond Milk Oatmeal recipe.
With fruit on top or on the side: Top it off with a handful of fruit, or better yet, make a batch of my Fruit Breakfast Salad and serve it on the side.
Optional sweeteners: If you have a sweet tooth, in my opinion, the best muesli recipe is one that has delicious natural sweeteners, like Pureed Blueberries, Unsweetened Applesauce, or Cranberry Maple Sauce. Alternatively, a drizzle of honey is yet another way of adding some sweetness to your morning bowl.

How to Store Homemade Muesli?

You can store your muesli mix in an airtight container or airtight jar at room temperature for up to a month. It may seem like the muesli ingredients should last longer according to their expiration dates. However, their longevity decreases when repeatedly exposed to air, such as when you open their storage container to get a helping of muesli.

I use this one-gallon glass jar to store my muesli mixture. If you want to keep your muesli for longer than a month, place the cereal in smaller containers and remove as much air as possible.

Expert Tips

Learning to make muesli at home is one of my favorite beginner-level recipes. With these pro suggestions, your dream breakfast will come together in seconds.

Use a large bowl to mix: I highly recommend using a large bowl to combine your ingredients, as this recipe results in 16 cups of muesli, and you need enough space to distribute your ingredients evenly. When I made muesli on Instagram, I mixed all the ingredients in a large, 1-gallon glass jar, and as you can see, it is best to do it in a big bowl and then transfer it to the container.
Use organic and gluten-free certified ingredients: Reduce your gluten intake, cut unhealthy chemicals from your diet, and support all-natural farms by using organic and gluten-free ingredients in this muesli dish.
Halve or multiply the recipe as you please: You can prepare as many or as few servings of this breakfast dish as you’d like. Refer to the formula to increase or decrease your ingredients accordingly.
Get creative: There are countless different ways to customize this easy homemade muesli recipe, and trying out new combinations is the best way to vary your diet without the hassle of everyday prep time. Whether you try this dish using an overnight oats-style, mix in some peanut butter, or top it with additional fresh fruits, don’t be afraid to have fun with it!
Eat smaller portions for weight loss: If you’re trying to shed some pounds, I recommend consuming it in smaller portions (perhaps, ½ cup per serving.) Though it is made using healthy and nutritious ingredients, consuming muesli in smaller portions is ideal for weight loss.

FAQs

Wondering how to cook muesli, what muesli’s nutritional information is, or how muesli differs from other breakfast staples? Here are all your homemade muesli questions answered:

Are the oats in muesli raw?

Yes, muesli contains raw rolled oats, one of the most popular oats for breakfast amongst all kinds of oats available for consumption. Depending on your recipe, you can make muesli using quick-cooking oats or old-fashioned rolled oats.

What’s the difference between muesli and granola?

Though the two share many ingredients, muesli and granola are different. Traditional muesli is a dry mix of uncooked ingredients. By contrast, granola is baked using a binder of oil or egg whites and often contains a sweetener, such as maple syrup, honey, or brown sugar.

Is muesli gluten-free?

Muesli can be gluten-free if you ensure that each component ingredient is also gluten-free (including gluten-free oats!).

Is homemade muesli healthy?

Muesli contains highly nutritious ingredients, such as fiber-rich oats, nutrient-dense superfoods, and heart-healthy grains. You can even add milk for extra calcium! Therefore, as long as you read your ingredients’ labels and know what you’re using, muesli can be a healthy way to start the day.

Other Breakfast Bowl Recipes You Might Also Like

When you make your own muesli, you’re bound to fall in love with tasty breakfast foods. Try these other fan-favorite breakfast bowl recipes, and you’ll start every morning energized and satisfied.

Microwave Quinoa Breakfast
Quinoa Breakfast Porridge
Steel Cut Overnight Oats
Buckwheat Overnight Oats
Crock Pot Steel-Cut Oats
Can’t get enough? Check out the rest of our breakfast bowl ideas.

If you try this How to Make Muesli recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

How to Make Muesli Recipe

Once you learn How to Make Muesli at home, you'll never have to buy store-bought cereal again. Not only is homemade muesli a nutrient-dense and filling breakfast, but it's also meal-prep friendly for busy mornings. This helpful guide also features plenty of substitutions and serving suggestions to accommodate your preferences, the ingredients you have on hand, and dietary restrictions and allergies.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 30

Cook Time 0

Total Time 30

Servings cups

Calories 406kcal

Author Aysegul Sanford

Ingredients

3 cups Quick-Cooking Oats* 10.2 oz
3 cups Brown Rice Crisps 5.3 oz.
2 cups Rice Puffs 1.5 oz
2 cups Unsweetened Shredded Coconut 4.6 oz.
1/2 cup Hemp Seeds 2.5 oz.
1/2 cup Chia Seeds 3 oz.
1 cup Unsalted Pumpkin Seeds 5.2 oz.
1 1/2 cups Sliced almonds 5.8 oz.
1 cup Unsalted Sunflower Seeds 4.9 oz.
2 cups Dried Apples chopped – 4.4 oz.
1 cup Dried Raisin or Cranberries roughly chopped – 4 oz.

US Customary – Metric

Instructions

Combine ingredients: Place all ingredients in a large bowl (or a glass jar, like I did) and stir to combine.
Serve/store: Cover it tightly with a lid. Enjoy it with your favorite milk and fresh fruit.

Notes

When shopping for these ingredients, be sure to read the label. I recommend choosing ingredients that are made with no added sugar and are naturally gluten-free (if that is important to you) and organic, if possible.
The basic formula: The ratio that I follow for making muesli is 3 cups of Quick Cooking Rolled Oats, 5 cups of grain (or non-grain) cereals, 3 cups of dried fruit, and 1 cup of superfoods. You can find further information on substitutions within the blog post.
Serving amount and suggestion: This recipe yields 16 cups of mixed muesli (approx. 16 servings), though you can halve or multiply the recipe as necessary.
Quick Cooking Oats vs. Old-Fashioned Rolled Oats: I use quick-cooking oats in my muesli because they require no cooking and are softened as soon as they are mixed in with the liquid. However, if you prefer using rolled oats, I recommend roasting them in a preheated 350-degree oven for 10-12 minutes, along with the seeds and nuts you are using.
Calorie Information: Please know that the nutritional values below are approximate and may change depending on the brand you use.
Storage: Store it in an airtight container or jar at room temperature for up to a month. It may seem like the muesli ingredients should last longer according to their expiration dates. However, their longevity decreases when repeatedly exposed to air, such as when you open their storage container to get a helping of muesli.
Longer storage: If you want it to last longer, you can store it in separate airtight containers (or jars) in smaller portions for up to 3 months.
Serving suggestions:
- Serve it with any of your favorite dairy or non-dairy milk (like you would serve store-bought cereal).
- Make it a warm bowl of oatmeal by cooking it with milk. My ratio is ½ cup muesli to 1 cup liquid (plant-based or regular milk or water).
- Mix it with milk or yogurt (1 to 1 ratio) to make it overnight muesli.

Nutrition

The post How To Make Muesli appeared first on Foolproof Living.

Baked Goat Cheese Salad

Aysegul Sanford — Thu, 22 Dec 2022 22:13:10 +0000

Creamy, earthy, and fresh, this warmed goat cheese salad is a restaurant-quality dish that comes together easily. If you can’t get enough goat cheese recipes like this, you’ll adore my other goat cheese-inspired dishes, such as Goat Cheese and Spinach Stuffed Chicken and Goat Cheese Quiche.

Ingredients

To make this recipe for goat cheese salad, you’ll need two sets of ingredients:

Goat cheese disks (or balls): For the goat cheese croutons, gather fresh thyme, parsley, panko breadcrumbs, garlic powder, an egg, Dijon mustard, kosher salt, black pepper, and an 8-oz. log of fresh goat cheese.
For the Salad and the vinaigrette: For the salad and warm goat cheese salad dressing, gather mixed salad greens, olive oil, red wine vinegar, Dijon mustard, shallot, kosher salt, and black pepper.

How to Slice Goat Cheese with Dental Floss?

If you’ve ever tried to cut goat cheese with a knife, you know how difficult it can be. Instead, I recommend using dental floss or kitchen twine to cut perfect, mess-free slices every time. Just be sure to use unflavored dental floss to avoid giving it an unwanted taste. Also, it is best to do this while it is still cold, as goat cheese that is at room temperature will be hard to slice.

Line up dental floss: Slide a piece of dental floss under the goat cheese log and line it up to where you want to make your first slice. Remember that this recipe calls for eight equal pieces of an 8-oz. goat cheese log.
Lift and twist: Holding the ends of the dental floss with either hand, pull the string straight up and cross them in the center to cut through the cheese log.

How to Make Warm Goat Cheese Salad

No one can resist baked goat cheese recipes as easy as this one. Equal parts effortless and tasty, this salad recipe comes together in just 30 minutes (plus the resting time.)

Prepare the baking sheet: Line a small baking sheet with parchment paper, and set it aside.

Prep the dipping station: Place the fresh herbs on a small, shallow plate, and mix them until thoroughly combined. Then, combine panko crumbs and garlic powder in a shallow bowl. Whisk together the egg, mustard, salt, and black pepper in a separate small bowl. Set all three mixtures aside.

Make the cheese balls: Roll each of your eight goat cheese medallions into a small disk (or ball). Then, roll each one into the herb mixture, evenly coating their exteriors. Then, roll the balls into the egg-mustard mixture and let the excess liquid drip. Finally, roll the balls into the panko mixture. Gently press the bread crumbs into the balls to ensure an even coating.
Freeze the goat cheese: Transfer the breadcrumb-coated goat cheese to the prepared baking sheet, and place it in the freezer for 30 minutes.

Mix the salad dressing: In a small mixing bowl, whisk together the olive oil, red wine vinegar, shallot, salt, and black pepper.
Make the baked chevre: Preheat the oven to 400 degrees F. Once heated, transfer the tray of goat cheese balls from the freezer to the oven, and bake for 8-10 minutes.
Mix the salad: Place the salad greens in a large bowl, drizzle them with the prepared dressing, and toss until evenly mixed.
Serve: Divide the salad among four salad plates. Place two baked goat cheese rounds on top of each salad.

How to Make Ahead and Store Leftovers?

Making this recipe ahead of time is the easiest way to make busy weeknights a breeze. With such simple prep and storage, it’s no wonder why warm goat cheese salad is a fan-favorite side.

Make ahead: You can make this salad recipe up to one week in advance. Simply roll the goat cheese balls, coat them in the herb, egg, and breadcrumb mixtures, and arrange them on a sheet pan. Then, cover them with plastic wrap and place them in the freezer for about 30 minutes. Once frozen, place goat cheese rounds in a freezer-safe Ziploc bag. Remove as much air as possible, then place the bag back in the freezer. Remove the balls just before serving, and bake them in a 400-degree F. oven for 10-12 minutes.
Store: To store your baked goat cheese salad, transfer your leftovers into an airtight container in the fridge. I recommend warming the goat cheese balls (not the salad greens!) just before eating your leftovers. However, you can also enjoy your salad cold.

Expert Tips

This restaurant-quality salad is as easy to make as it is delicious to eat. With these foolproof pointers, you can make it without hassle or stress—just like a master chef!

Let excess egg drip: Only one egg is necessary to coat all eight of your goat cheese balls—as long as you let the excess egg mixture drip after rolling each ball in it. However, if you need more dipping mixture, you may add another egg.
Bake right before serving: I recommend baking your goat cheese balls just before serving them. This way, the insides of your rounds will be creamy and warm. If you wait too long before serving, the goat cheese will solidify and lose its creaminess.
Broil until golden brown: To give your goat cheese rounds extra crispiness, broil them for one minute or until golden brown. Just be sure to keep an eye on them so that they don’t burn.

What Goes Well With Goat Cheese Salad?

Almost any of my foolproof main dishes would make a delectable pair with this warm goat cheese appetizer. Below are a few of my favorites to serve alongside this five-star side.

Roast Beef Tenderloin: Tender beef and toasted goat cheese is a match made in heaven. Serve it as a side salad for a photo-ready spread for any special occasion.
Turkey Tenderloin: Pair this goat cheese salad recipe with juicy turkey tenderloin, and you’ll have a mouthwatering menu ready for anything, from a Friendsgiving potluck to a weeknight meal.
Cream of Chestnut Soup: If you’d rather have a vegetarian meal, serve it with soup on the side. This French Cuisine-inspired chestnut soup would pair beautifully with this simple chevre salad for a delicious and visually impressive lunch or dinner.

FAQs

How long do you bake goat’s cheese for?

I recommend baking goat’s cheese for 10-12 minutes at 400 degrees F.

Can you bake goat cheese?

Yes! Baking goat cheese is a great idea because it is hard enough to hold its shape in the oven when baked on its own. However, you could also mix this traditional cheese with other cheeses, like Parmesan, cheddar cheese, and cream cheese, to make delicious recipes like my Baked Goat Cheese Dip.

Should I serve this salad warm or cold?

The best goat cheese for this salad comes straight from the oven, as the cheese balls will be the creamiest at this point. However, you can also serve this salad cold if you prefer your goat cheese to have a firmer texture.

What is the best cheese for salads?

Because of their rich and robust flavors, the best cheeses for salads include feta cheese, goat cheese, blue cheese, and Parmesan cheese.

Other Restaurant Quality Salad Recipes You Might Like:

Baked Goat Cheese Salad Recipe

This Baked Goat Cheese Salad is a French-bistro style salad that is ideal as a light lunch or a side salad with the main dish. Served warm, most of the components of this recipe can be made ahead and then it can be assembled right before serving.

Course Salad

Cuisine American/French

Diet Vegetarian

Prep Time 15

Cook Time 10

Resting time 30

Total Time 55

Servings Servings

Calories 175kcal

Author Aysegul Sanford

Ingredients

For The Baked Goat Cheese Rounds

1 tablespoon fresh thyme chopped
2 tablespoons fresh parsley chopped
¾ cup panko breadcrumbs
1 teaspoon garlic powder
1 large egg
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 log goat cheese 8oz. – sliced into 8 pieces

For The Salad & Salad Dressing

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon dijon mustard
1 small shallot chopped (about 2 tablespoons)
½ teaspoon kosher salt
¼ teaspoon black pepper
6 cup mixed salad greens 7 oz.

Instructions

Line a small baking sheet with parchment paper and set it aside.
Prep your dipping station: First, place fresh herbs on a small shallow plate and mix to combine. Second, place panko and garlic powder in a shallow bowl. Stir to combine. And third, whisk egg, mustard, salt, and pepper in a small bowl and set aside.
Divide goat cheese into 8 equal portions. You can use a knife, but I find that it is easier to use dental floss or kitchen twine. To do so, slide a piece of dental floss under the goat cheese log and line it up to where you want to make your first slice. Holding the ends of the dental floss with either hand, pull the string straight up and cross them in the center to cut through the cheese log. Roll each piece into a small disk (or a ball).
Roll each goat cheese ball in the herb mixture, ensuring it is coated on all sides. Next, roll them in the egg mixture (allowing the excess liquid to drip), followed by the panko mixture pressing gently to ensure that it is fully coated with the panko breadcrumbs.
Transfer the goat cheese balls onto the parchment-lined baking sheet. Place in the freezer for 30 minutes.
Meanwhile, make the salad dressing by whisking together olive oil, red wine vinegar, shallot, and salt and pepper.
Preheat the oven to 400 degrees F. Remove the cheese from the freezer and bake in the oven for 8-10 minutes.
To assemble the salad, place salad greens in a salad bowl and drizzle them with the dressing. Give it a big toss.
Divide the salad amongst four salad plates and top each plate with two baked goat cheese balls.

Notes

Let excess egg drip: Only one egg is necessary to coat all eight of your goat cheese balls—as long as you let the excess egg mixture drip after rolling each ball in it. However, if you need more dipping mixture, you may add another egg.
Bake right before serving: I recommend baking your goat cheese balls just before serving them. This way, the insides of your rounds will be creamy and warm. If you wait too long before serving, the goat cheese will solidify and lose its creaminess.
Broil until golden brown: If you want, you can broil them for one minute or until golden brown. Just be sure to keep an eye on them so that they don’t burn.
Make ahead: You can make this salad recipe up to one week in advance. Simply roll the goat cheese balls, coat them in the herb, egg, and breadcrumb mixtures, and arrange them on a sheet pan. Then, cover them with plastic wrap and place them in the freezer for about 30 minutes. Once frozen, place goat cheese rounds in a freezer-safe Ziploc bag. Remove as much air as possible, then place the bag back in the freezer. Remove the balls just before serving, and bake them in a 400-degree F. oven for 10-12 minutes.
Store: To store the leftovers, transfer them into an airtight container in the fridge. I recommend warming the goat cheese balls (not the salad greens!) just before eating your leftovers. However, you can also enjoy your salad cold.

Nutrition

The post Baked Goat Cheese Salad appeared first on Foolproof Living.

Mascarpone Stuffed Dates with Pomegranate and Honey

Aysegul Sanford — Thu, 15 Dec 2022 22:08:47 +0000

If you are in need of an impressive cocktail party appetizer, a showstopping finger food for your cheese charcuterie board, or to perfect light dessert to serve after dinner, these mascarpone stuffed dates are just what you need. They are easy, quick, and addictively delicious!

Need more appetizer inspiration? Be sure to also check out our Bread Dipping Oil, Cheese Apple Appetizer, and Hot Goat Cheese Dip.

Ingredients

To make this stuffed dates recipe, you will need dates, mascarpone cheese, chopped nuts (I used a combination of walnuts and pistachios), pomegranate seeds, and honey.

When buying dates, look for fresh, plump, and large Medjool dates that are usually sold in the refrigerated section of your grocery store. You can buy pitted dates or remove the pits yourself.

Ingredient Substitutions & Optional Add-Ins:

Cheese: You can substitute mascarpone with any spreadable soft cheese. My favorite ones are goat cheese and cream cheese. Alternatively, you can stir in ½ teaspoon of vanilla extract in the cheese to make it even more flavorful.
Nuts: You can use any nuts here. I like to stuff my dates with walnuts and salty pistachios, but almonds, hazelnuts, cashews, and pecans would also be lovely. If you have the time, roast your nuts in a skillet for a few minutes for extra flavor.
Fruit: Pomegranate arils are wonderful to add a pop of color, but you can also use candied and chopped oranges or dried cranberries.
Honey: You can use maple syrup or agave nectar. Or, if you want to make it sugar-free, omit using any sweeteners.
Flaky Sea Salt: This is optional, but if you want to take it up a notch, you can sprinkle each mascarpone-filled date with a little flaky sea salt (such as Maldon salt (affiliate link))

How To Make This Recipe?

There are only a few steps to making this finger dessert. However, I recommend getting all your ingredients ready before starting so that you can quickly put them together.

Remove pits: Using a paring knife, slice dates lengthwise, being careful not to cut them all the way through. Remove the pits and set them aside.
Stuff with cheese: Using a small spoon, stuff each pitted date with a teaspoon of mascarpone cheese.

Garnish: Dip the filled dates into the bowl with pomegranate seeds. Gently press them so that they will stick to the cheese.
Sprinkle: Dust each stuffed date with chopped walnuts or pistachios. Set them onto a plate.
Drizzle: Drizzle the mascarpone-stuffed dates with a tablespoon of honey. Serve!

How To Make Ahead and Store?

The best part of this sweet stuffed dates recipe is that you can make it ahead, and it also stores well. Here’s how I do it:

To Make Ahead: You can pit the dates, stuff them with cheese, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
Storage: Leftovers will keep fresh for up to 3 days as long as they are stored in an airtight container in the fridge. They make the perfect snack or afternoon pick-me-up.

Expert Tips:

This easy recipe is pretty self-explanatory, but here are a few tips to help you succeed on your first try.

Room temperature: If you make these ahead of time, I recommend bringing them out 30 minutes before serving, as they taste best when they are served at room temperature.
Piping bag: You can multiply this recipe as many times as you want. And if you decide to make a larger amount, I recommend using piping or a pastry bag (or a Ziploc bag) instead of using a spoon. Simply fill your bag with mascarpone and fill each date one by one.
Mascarpone filling: I find that a light drizzle of honey is all you need to sweeten the already sweet dates. However, if you prefer yours sweeter, you can mix honey with mascarpone and use that honey mascarpone mixture as your filling.
Warm dates: An earlier version of this stuffed dates dessert recipe was made by first drizzling dates with a tablespoon of extra virgin olive oil and then warming them up in a 350-degree preheated oven for 10 minutes. If you prefer to serve them warm, you can follow those steps. However, after literally making this recipe for over 10 years, I feel like the room-temperature stuffed dates are just as good.

FAQs

What cheese pairs with dates?

Any mild-flavored soft and spreadable cheeses would pair well with dates. Goat cheese, mascarpone, and cream cheese are a few to name.

What can you stuff inside dates?

You can stuff dates with nuts, nut butters, soft cheese, and chocolate.

Can you put dates in the oven?

Yes, you can. Simply pop them in a preheated 350 F oven for 10 minutes to warm them up.

Other Party Appetizers You Might Also Like:

Blackberry Baked Brie
Muhammara
Poached Pears with Mascarpone
Need more inspiration? Check out all our appetizer recipes

If you try this Mascarpone Stuffed Date recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mascarpone Stuffed Dates Recipe

These Mascarpone Stuffed Medjool Dates are topped off with walnuts and pomegranate seeds and drizzled with honey. This easy recipe takes less than 20 minutes to put them all together. These are the perfect little "finger" desserts to impress your guests or even to satisfy your own sweet tooth.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Total Time 20

Servings Dates

Calories 134kcal

Author Aysegul Sanford

Ingredients

12 Medjool Dates
½ cup Mascarpone cheese
4 tablespoons pomegranate seeds
3 tablespoons walnuts or pistachios (or both) chopped
1-2 tablespoons honey
¼ teaspoon flaky seas such as Maldon salt, optional

Instructions

Cut each date lengthwise making sure to not to cut them all the way through. Remove and discard pits.
Fill each date with a teaspoon mascarpone cheese. Dip the stuffed dates into the bowl with pomegranate seeds. Gently press them so they will stick to the cheese.
Dust each stuffed date with chopped walnuts and/or pistachios. Set them on a plate.
Drizzle them with honey and if using, sprinkle them with some flaky sea salt. Serve!

Notes

I recommend prepping all the ingredients before starting to assemble. I usually put each ingredient in a small bowl so that I can put them together quickly.
You can multiply this recipe as many times as you want. If making a larger batch, you can fill a piping bag with mascarpone to help you stuff dates faster.
To Make Ahead: You can pit the dates, stuff them with mascarpone, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
Storage: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
Warm dates: An earlier version of this recipe warmed the dates in the oven before stuffing them. In this updated version, I decided to skip that step as I think it is an extra step that is not necessary. However, if you prefer that version, feel free to follow the steps below:
- Preheat the oven to 350 °F. Place dates on a small baking sheet. Drizzle them with olive oil.
- Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes. Fill each date with a teaspoon of mascarpone cheese.
- Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt. Serve!

Nutrition

The post Mascarpone Stuffed Dates with Pomegranate and Honey appeared first on Foolproof Living.

La Scala Chopped Salad

Aysegul Sanford — Wed, 14 Dec 2022 14:56:40 +0000

Leon eventually shared his famous salad recipe with the world, which the Los Angeles Times published in 1989. The LA Times recipe has many renditions today, so you may see it referred to as the “Beverly Hills Salad,” the “Kardashian La Scala Salad,” or even the “Kim Kardashian Salad.”

Whatever you choose to call it, celebrity salad recipes like the La Scala Salad go viral for a reason. They’re flavorful, easy to recreate, and are usually made up of wholesome ingredients. If you love to jump on the celebrity salad recipe bandwagon, you’ll also love the famous Jennifer Aniston Salad and Columbia 1905 salad.

Ingredients

This famous chopped salad has a truly international flavor, with Italian-inspired ingredients like pecorino romano and mozzarella. The La Scala dressing, also known as the “Leon dressing,” contains French-style ingredients like dry mustard. It may sound fancy, but chances are you already have many of the ingredients on hand. Here’s what you’ll need:

For the salad, gather a head of iceberg lettuce, a head of romaine lettuce, a can of garbanzo beans (also known as chickpeas), Italian salami, and mozzarella cheese.
To make the La Scala Salad dressing, you’ll need extra-virgin olive oil, red wine vinegar, dry mustard (or Dijon mustard), kosher salt, black pepper, and pecorino romano (or parmesan).

Substitutions and Optional Add-Ins

While this recipe uses many basic ingredients, a few are more specialized and may be difficult to find at your local grocery store. Thankfully, you can easily substitute without significantly affecting the flavor. The salad is also a great base for add-ins of your choice. Here are some suggestions:

Italian salami: If you can’t find specifically Italian salami at the store, feel free to use pepperoni, beef salami, or turkey salami instead. If you’re not a fan of salami in a salad, you can also use Baked Turkey Bacon.
Dry mustard: The original La Scala Leon dressing recipe uses dry mustard, which is essentially ground mustard seeds. If you can’t find dry mustard or don’t have any on hand, you can easily substitute two teaspoons of Dijon mustard.
Pecorino romano: It sounds fancy, but pecorino romano is simply an Italian cheese that’s similar to parmesan. If it’s not available, use shaved parmesan cheese instead.
Optional add-ins: With just a few ingredients, this chickpea salami salad provides a great base for other Italian-inspired additions, which many have used to customize their celebrity chopped salad recipe. I recommend adding a small jar of drained artichoke hearts, fresh tomatoes or sun-dried tomatoes, cherry tomatoes, or roasted red bell peppers. I also love to add a minced clove of garlic to the chopped salad dressing for extra flavor. Feel free to get creative and use what you have on hand.
Make it vegetarian: If you’re one of my vegetarian friends, you can easily transform this salad with salami into a vegetarian recipe by omitting it. In its place, I recommend adding Baked Shiitake Mushrooms for that “meaty” texture. You can also add chopped boiled eggs to add more protein if you wish.

How to Make La Scala Chopped Salad Recipe?

This La Scala chickpea salad requires a little bit of chopping, as the recipe name suggests, but it’s a breeze to throw together once the prep work is done. Drizzle it with the homemade dressing, and you’ll be able to enjoy a restaurant-quality salad without having to leave your home! Here’s how to make it:

Add salad ingredients to a bowl: Add the romaine, iceberg lettuce, chickpeas, salami, and mozzarella to a large bowl and set aside.
Make the dressing for the chopped salad: In a small bowl, combine the salad dressing ingredients, including the extra virgin olive oil, red wine vinegar, mustard, salt, and black pepper, with a whisk. Taste and add more salt or pepper if needed. Stir in the pecorino romano.
Add the dressing and toss: Pour the dressing over the salad and toss well to combine.
Serve: Garnish the salad with additional cheese and serve.

How to Meal Prep & Store Leftovers?

If you want to make this Tiktok viral chopped salad super quick and easy to throw together on a busy weekday, you can easily meal-prep it in advance. Leftovers are a breeze to store, too. Here are some tips:

Meal prep: To meal prep this Italian salad with salami and mozzarella, chop up all the ingredients and store them in an airtight container. You can also prep the dressing in advance, but be sure to store it in a separate container (so the salad won’t get soggy). Both will keep for up to 2-3 days in the fridge.
Store: If you have leftovers, store the rest of the salad in an airtight container in the fridge for up to 1-2 days.

What to Serve It With?

Packed with meat, cheese, and chickpeas, this chopped iceberg salad can definitely stand alone as a light lunch or dinner. If you’re craving something a bit more filling, feel free to pair it with your favorite Italian entrees. Here are some of my favorites:

Serve it with chicken breast: Sticking to the Italian theme, serve this famous Italian chopped salad with Panko Chicken Parmesan for a 5-star meal. Or, keep things simple and whip up my juicy Greek Yogurt Chicken.
Make it a vegetarian meal: Since this is a chopped salad with salami, you’ll want to omit the meat to make it vegetarian. Serve your now-vegetarian salad with this Easy Eggplant Involtini or classic Eggplant Pomodoro Pasta for a delicious Italian spread.

Expert Tips

This iceberg chopped salad is easy for even a beginner chef to throw together, so detailed tips aren’t necessary for this recipe. However, I included a few notes below that you may find helpful along the way:

Double the dressing: This La Scala Chopped Salad Dressing recipe is so simple and yummy that it likely pairs well with many of your favorite salads. Since you’re already making the dressing, why not double the recipe so you’ll have extra to drizzle on your next salad?
Marinate the chickpeas: If you have the time, I recommend marinating the chickpeas in the tangy dressing to give the salad extra flavor. After draining and rinsing the chickpeas, soak them in the dressing for a few minutes while you prep the rest of the ingredients.

FAQs

What is La Scala Chopped Salad?

The La Scala Chopped Salad, also known as the “Beverly Hills Chopped Salad” or the “Kardashian Salad Recipe,” is an Italian salad with salami that was first served at the La Scala Boutique restaurant in Beverly Hills, CA. The simple salad combines salami, mozzarella, chickpeas, iceberg lettuce, and romaine, all topped off with a simple red wine vinaigrette.

Who invented La Scala Salad recipe?

Chef Jean Leon, a restaurateur who is the owner of the La Scala restaurant in Beverly Hills, CA, invented the La Scala Salad, also known as the “Kardashian Chopped Salad,” in the ‘50s. This salad was popular among his business and high-profile clients, such as Elizabeth Taylor, Julia Roberts, and JFK, and the restaurant is still a hot spot for celebrities today.

What is a chopped salad?

A recipe for chopped salad, as the name suggests, contains ingredients that have been chopped into a uniform size. The salad is usually tossed together in a dressing for an easily consumable meal with well-incorporated ingredients.

Other Famous Restaurant Salad Recipes You Might Like

Have you ever visited a restaurant and wished you could recreate a meal you had there? From the La Scala Chopped Salad in LA to the famous Eccolo Chopped Salad in New York, these yummy restaurant dishes go viral all the time. Well, thanks to the Internet, there are many viral recipes out there that you don’t need a restaurant reservation to enjoy.

Since we’re on the topic of salads, here are a few famous salad recipes to try:

Cowboy Caviar
Houston’s Thai Steak Salad
Caesar Salad
Waldorf Salad with Chicken
Looking for more tasty, fresh, and colorful salads? Try our seasonal summer, fall, and spring recipes that you can enjoy year-round.

If you try this La Scala Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

La Scala Chopped Salad Recipe

The La Scala Chopped Salad is an Italian-inspired salad invented by the owner of the La Scala restaurant in Beverly Hills. This delicious salad, loaded with salami, chickpeas, cheese, and a mustard-based dressing, went viral on social media thanks to some celebrity influence. Serve it as the perfect lunch, light dinner, or starter for an Italian meal.

Course Salad

Cuisine American/Italian

Diet Gluten Free

Prep Time 15

Total Time 15

Servings

Calories 244kcal

Author Aysegul Sanford

Ingredients

For the Salad:

1 head iceberg lettuce chopped
1 head Romaine roughly chopped
1 can chickpeas aka Garbanzo beans, (15 oz) drained and rinsed
1/4 pound Italian salami chopped or julienned
1/4 pound mozzarella cheese shredded

For the Dressing:

¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard or 1 teaspoon dry mustard
½ teaspoon Kosher Salt
¼ teaspoon black pepper
1/4 cup grated pecorino romano or Parmesan cheese- plus more as garnish

Instructions

Add salad ingredients to a bowl: Place iceberg lettuce, romaine, chickpeas, Italian salami, and mozzarella cheese in a large salad bowl. Set it aside.
Make the dressing: To make the dressing, whisk together olive oil, red wine vinegar, mustard, salt, and pepper in a measuring cup or a small bowl. Stir in the Pecorino romano.
Add the dressing and toss: Drizzle the dressing over the salad. Give it a toss.
Serve: Serve with more pecorino romano on top.

Notes

Meal prep: To prepare this salad ahead of time, chop up all the ingredients and store them in an airtight container. You can also prep the dressing in advance, but be sure to store it in a separate container (so the salad won’t get soggy). Both will keep for up to 2-3 days in the fridge.
Store: If you have leftovers, store the rest of the salad in an airtight container in the fridge for up to 1-2 days.
To make it vegetarian, swap salami with roasted shiitake mushrooms.
Optional add-ins: While this salad is great by itself, you can jazz it up by adding other ingredients, such as a small jar of drained artichoke hearts, fresh tomatoes or sun-dried tomatoes, cherry tomatoes, or roasted red bell peppers. I also love to add a minced clove of garlic to the chopped salad dressing for extra flavor. Feel free to get creative and use what you have on hand.

Nutrition

The post La Scala Chopped Salad appeared first on Foolproof Living.

Chestnut Soup

Aysegul Sanford — Mon, 12 Dec 2022 19:48:14 +0000

Other than boiling chestnuts, you can follow two other methods if you choose to cook them at home. Follow my guide for roasting chestnuts in the oven, or, like the popular Christmas song, you can also roast chestnuts on an open fire!

If you have some extra chestnuts, be sure to also try our Chestnut Stuffing Recipe.

Ingredients

The subtly sweet, nutty, and earthy flavor of the chestnuts is the true star of the show in this comforting soup recipe. We’re using other simple ingredients, like fresh veggies and herbs, vegetable broth, and a little cream, to complement the chestnuts and provide a luxurious, velvety creaminess. Here’s what you’ll need:

For the chestnuts, I chose to boil the nuts, which I’ve found to be the easiest cooking method. In my How to Boil Chestnuts post, I provide detailed instructions for boiling and peeling fresh chestnuts, as well as make-ahead and storage information. If you’re in a pinch, you can buy roasted and peeled whole chestnuts at your local grocery store or even buy chestnuts online (affiliate link). They are also available cooked and peeled in a jar (affiliate link). Just make sure that the only ingredient listed is chestnuts, as we don’t want any unnecessary sugars or additives.
To make the soup, you’ll need extra virgin olive oil, a shallot or a small onion, a carrot, celery, garlic cloves, fresh thyme, a bay leaf, vegetable broth, kosher salt, white pepper (or black pepper), heavy cream (optional), and grated nutmeg.
To garnish the soup (optional), you can use creme fraiche, chopped fresh chives, or chopped bacon.

Substitutions and Optional Add-Ins

This roasted chestnut soup is incredibly versatile, as you can keep it simple and serve it for a cozy weeknight dinner or dress it up with toppings for a decadent holiday meal. Here I’ve provided some suggestions for toppings and listed some ingredient substitutions that might save you a trip to the store.

Shallot: You can use a shallot, a small white onion, or a large leek for this recipe. Leeks are typically harder to find but add a wonderful, delicate flavor to any soup. If you use a leek, make sure to wash it well, as soil tends to get stuck in the layers of the vegetable.
Fresh herbs: I chose fresh thyme sprigs for this roast chestnut soup, but you can also use fresh parsley or sage for a touch of herbal flavor. Feel free to use whatever you have on hand.
Stock: Vegetable broth (or my vegetable stock from kitchen scraps) is a great base for this vegetarian chestnut soup, especially if you’re serving it for vegetarian friends. If you’re not worried about making the soup vegan or vegetarian, you can use chicken stock or a bouillon cube instead. If you choose to use a bouillon cube, boil the water first, dissolve the cube, and then add the veggies.
Crumbled bacon: Topping this soup with crumbled bacon adds a salty, savory element that perfectly complements the dish. Feel free to use your bacon of choice, but I personally love to make turkey bacon in oven or in the air fryer.
Alcoholic option: For an adult-friendly flourish, finish off each bowl of soup with a tablespoon of brandy or sherry. The alcohol gives the soup a gourmet feel and brings out the nutty flavor profile.
Creme fraiche: If you happen to have some store-bought creme fraiche (French for “fresh cream”) on hand, why not add a dollop to your soup? Its nutty, tangy flavor is reminiscent of sour cream and adds a beautiful creaminess to the dish.

How to Make This Recipe?

With a little bit of hands-on time to prepare the veggies and only 15 minutes of cook time, you’ll have a steaming bowl of this velvety cream of chestnut soup on the table for everyone to enjoy. Here’s how to make it:

Cook the veggies: Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. Add in the shallot, celery, and carrots and cook for 5-7 minutes, until the veggies are soft.
Cook the garlic: Add the garlic to the pan and cook for one minute.
Add additional ingredients: Place the chestnuts, vegetable stock, thyme, bay leaf, and salt and pepper in the pan and give it a stir.
Cook soup: Bring the mixture to a boil and simmer, stirring occasionally, for 15 to 20 minutes or until the vegetables are fork-tender.

Purée soup: Remove and discard bay leaf. Using an immersion blender, puree the soup (careful, it’s hot!) until it appears smooth and creamy.
Add the heavy cream: If using heavy cream, add it to the chestnut puree. Bring the soup to a rolling boil. Give it a quick taste, and season with salt and pepper if needed. Stir in the grated nutmeg right before you are ready to serve.
Garnish and serve: Ladle into a soup bowl and garnish with your toppings of choice.

How to Store, Freeze, and Thaw?

One of the best things about making a big pot of this creamed chestnuts recipe is that you’re almost guaranteed to have some leftovers to enjoy the next day. Whether you plan to meal-prep it for the week or store it away in the freezer, I have you covered with these helpful tips:

Store: Before storing, let the soup cool down to room temperature. Spoon it into an airtight container and keep it in the fridge for up to 5 days.
Freeze: Let the soup come to room temperature and store it in an airtight container in the freezer for up to 3 months.
Thaw: To thaw from frozen, let the soup sit in the fridge overnight before reheating.
Reheat: Reheat in a saucepan on the stove, making sure to stir often as it heats up. The soup tends to thicken as it sits, so you may need to add a quarter cup of liquid to thin it out.

Expert Tips

Making this creamy chestnut soup isn’t rocket science, but I’ve put together a few tips to make things a little easier (and safer) in the kitchen.

Be careful when blending: Whether you’re using a food processor, a regular blender, or an immersion blender to puree the soup, remember that you’re working with very hot soup that may burn you. Take your time and wear oven mitts if needed.
No hand blender, no problem: I prefer to use an immersion blender (aka hand blender) because it yields a super smooth and creamy texture, but you can also use a food processor or a regular blender and puree it in batches for similar results.
Foam on top: You may end up with some foam on top after pureeing the soup. This is normal. You can remove it with a spoon or bring the soup to one last boil while stirring it constantly. It should disappear as you stir it.

What to Serve It With?

The beauty of this recipe is that it suits almost any occasion. Serve it alone for a quick, warming weeknight dinner, or pair it with wine and a gourmet entree or side for a special occasion. Here are my suggestions:

Make it a luxurious dinner: Want to make your next dinner party feel extra special? Serve this soup as the perfect starter (with crusty bread) to accompany a spread of gourmet dishes. My go-to gourmet meal is Roasted Cornish Hens as the main course paired with Rosemary Mashed Potatoes and a Butternut Squash Salad.
Give it a French twist: Transport your friends, family, and guests to Paris with a French-inspired meal. Add a dollop of creme fraiche to make it a French chestnut soup (the French may call it a “chestnut veloute”), and serve with my delicious Chicken Fricassee, Brioche Bread, and these Easy Green Beans for true culinary experience. And don’t forget to grab a bottle of French wine for a full meal that is guaranteed to impress!

FAQs

What do chestnuts taste like?

When roasted, chestnuts have a subtly sweet, nutty, and earthy flavor. Some say the flavor reminds them of a sweet potato!

Are chestnut healthy?

Although they’re small in size, chestnuts are packed with a variety of health benefits. They are a good source of copper, manganese, and vitamin B6, as well as several antioxidants. Check the ingredient label if you’re buying pre-cooked or peeled chestnuts, as they may contain added sugars or other ingredients you’ll want to avoid in order to reap their full health benefits.

How to prepare chestnuts for soup?

To prepare chestnuts for soup, you’ll want to cook and peel them first. The main two cooking methods are roasting and boiling, which involve either roasting the nuts in the oven or over a fire or boiling them in water on the stove.

How to make chestnut soup vegan?

To make a vegan chestnut soup, omit the heavy cream and garnish it with your vegan toppings of choice. If you want to make the soup “creamy,” you can add a little almond milk instead of heavy cream. You can even make it a vegan Christmas soup by topping it with a tbsp of brandy or sherry to make it festive.

Other Soup Recipes You Might Like

If soup is your go-to winter meal, why not add a few more delicious soup recipes to your book? We love a good soup here on the blog, so be sure to check out the tasty ones below.

If you try this Creamy Chestnut Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chestnut Soup Recipe

This Chestnut Soup, also known as Chestnut Veloute, is a silky, creamy, and nutty dish that's perfect for the holiday or winter season. Enjoy it with crusty bread for a decadent weeknight meal, or serve it as a starter to accompany a spread of your favorite seasonal comfort foods.

Course Soup

Cuisine American/French

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 287kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 shallot or ½ small onion, chopped
1 medium-sized carrot chopped (~ ⅓ cup)
1 stalk celery chopped (~ ⅓ cup)
2 cloves garlic peeled and minced
2 ½ cups chestnuts cooked and peeled* – (about 15 oz.) plus more for garnish
1 teaspoon fresh thyme chopped
1 bay leaf
5 cups vegetable broth
½ teaspoon kosher salt
¼ teaspoon white pepper or black pepper
¼ cup heavy cream – optional
¼ teaspoon grated nutmeg

Optional Toppings:

4 tablespoons creme fraiche
2 tablespoons fresh chives chopped
4 cooked bacon strips chopped (or turkey bacon) – non vegetarian option

Instructions

Cook the vegetables: Heat olive oil in a Dutch oven (or large saucepan) over medium heat. Add shallot, carrot, and celery. Cook, stirring regularly, for 5-7 minutes or until vegetables are softened.
Add the garlic: Add in the garlic and cook for one minute.
Add additional ingredients: Stir in the chestnuts, thyme, bay leaf, vegetable stock, and salt and pepper.
Cook the soup: Bring to a boil and let it simmer for 15-20 minutes or until all the vegetables are fork-tender.
Puree the soup: Discard the bay leaf. Using an immersion blender, carefully puree the soup until it is creamy.
Add the heavy cream: If using, stir in the heavy cream. Bring it to a quick rolling boil. Give it a quick taste and add more if necessary.
Add the nutmeg: Right before serving, stir in the grated nutmeg.
Serve: Ladle into individual bowls and if preferred, garnish with your choice of toppings.

Video

Notes

This recipe makes 5-6 cups of chestnut soup, making it approximately 1 1/2 cups per serving. The calorie information listed below does not include the optional toppings.
Cooking Chestnuts: You can use store-bought chestnuts (affiliate link) or boil fresh chestnuts yourself. Alternatively, you can use roasted chestnuts to make this soup recipe.
To make it vegan: If you are following a plant-based diet, please omit using heavy cream, creme Fraiche, and bacon. This soup is naturally gluten-free with or without the optional ingredients.
Foam on top: You may end up with some foam on top after pureeing the soup. You can remove it with a spoon. Or do what I do, bring the soup to one last boil while stirring it constantly.
Bacon: If you want to cook the bacon on the stovetop, you can cook it in the same pot you will use to make the soup. Simply place the strips in a cold pot, arrange them in a single layer, and cook them over low heat until they are crispy. Transfer them to a paper towel, pour out the excess grease in the pot, and then follow the instructions starting with cooking the vegetables. You can also use Baked Turkey Bacon as a topping.
Store: Let the soup cool down to room temperature before storing. Transfer it into an airtight container and keep it in the fridge for up to 5 days.
Freeze: Let it come to room temperature and store it in an airtight container in the freezer for up to 3 months.
Thaw: To thaw from frozen, let the soup thaw in the fridge overnight.
Reheat: Reheat in a saucepan on the stove, making sure to stir often as it heats up. The soup tends to thicken as it sits, so you may need to add a quarter cup of liquid to thin it out.

Nutrition

The post Chestnut Soup appeared first on Foolproof Living.

Greek Yogurt Ranch Dip

Aysegul Sanford — Wed, 07 Dec 2022 16:43:55 +0000

I always keep a tub of Greek yogurt stocked in my fridge, but not only for breakfast! Greek yogurt makes the perfect thick, creamy, and healthy base for countless delicious dips and dressings. No wonder why my Yogurt Salad Dressing is one of the most popular recipes on the blog!

If you like healthy dip recipes with Greek yogurt, you’ll love my Greek Yogurt Fruit Dip, Blue Cheese Dressing Without Sour Cream, Yogurt Tahini Sauce, Tzatziki Sauce, and Turkish Aubergine Dip.

Ingredients

You don’t need a lot of fancy ingredients to make this homemade Greek yogurt ranch dip recipe. In fact, you likely already have the ingredients stocked in your fridge and spice cabinet. We’re using a combination of garlic and onion powder to achieve that classic ranch flavor, and adding a hint of lemon juice ramps up the tang.

To make this Greek yogurt dip, you’ll need plain Greek yogurt, garlic powder, onion powder, kosher salt, lemon juice, and freshly chopped chives (or chopped green onion).

Ingredient Substitutions

If you don’t have all the ingredients, don’t run to the store just yet. This yogurt veggie dip is very forgiving when it comes to substitutions, so feel free to swap similar ingredients to make it your own. Here are a few suggestions:

Yogurt: I prefer to use low-fat or non-fat Greek yogurt to make a guilt-free and low calorie dip for veggies. You can also make a plain yogurt dip by swapping the Greek yogurt for low-fat or non-fat plain yogurt, but keep in mind that it will have a thinner (but just as tasty) consistency. I sometimes use plain yogurt in my Yogurt Dill Sauce for a lower-calorie version, which turns out great.
Ranch seasoning: Our homemade ranch seasoning with Greek yogurt combines garlic powder, onion powder, and salt. You can stick to this recipe to keep it super basic or throw in some dried herbs (or fresh herbs) to amp up the flavor. I recommend adding ¼ teaspoon each of dried chives, dried dill, and dried parsley per cup of ranch Greek yogurt dip.
2-ingredient option: While the homemade ranch seasoning is a healthy, preservative-free, and low-sodium alternative to traditional ranch seasoning, you can still use a premade seasoning mix, such as a Hidden Valley ranch packet, if you’re in a pinch. To make a Hidden Valley ranch dip with Greek yogurt, I recommend using 2 teaspoons of seasoning per cup of yogurt.
Chives: Chives add a mild, onion-like flavor that complements this healthy ranch dip, but they can be hard to find at the grocery store. If you can’t find fresh chives, you can use freshly chopped green onions or fresh dill instead.
Add a drizzle of olive oil: For a special presentation, add a drizzle of olive oil to top off your healthy veggie dip.

How to Make Ranch Dip with Greek Yogurt

You’ll never need to buy ranch dressing from the store once you learn how quick and easy it is to whip it up at home. Plus, this low fat veggie dip is healthy, inexpensive, and (in my opinion) tastier than any store-bought dip. To make this Greek yogurt dip, simply:

Add ingredients to a bowl: In a small bowl, add Greek yogurt, garlic powder, onion powder, salt, and lemon juice.
Combine and serve: Use a whisk to mix the ingredients until smooth and fully combined. Garnish your easy Greek yogurt dip with freshly chopped chives or green onions, and serve.

How to Serve

You can serve this homemade ranch dip with Greek yogurt anywhere you’d normally serve ranch dip. It’s the perfect accompaniment to a colorful veggie tray for a healthy snack, but it’s just as delicious when paired with fun, handheld party foods. Feel free to get creative, but here are some serving suggestions:

Serve it with your favorite veggies: Ranch dip and fresh veggies? A match made in heaven! Whip up a large bowl of this vegetable dip as a healthy dip for carrots, cucumbers, celery sticks, and peppers. This recipe also makes the perfect Greek yogurt chip dip for all your favorite potato chips.
Make it a part of your cheese board: Serve it as a part of your meat and cheese board, along with pita bread or crackers.
Pair it with party foods: From chicken wings to burgers, this low-calorie ranch dip is the ideal accompaniment to all your favorite Game Day Foods. If you’re looking for recipe ideas, these Slow Roasted Chicken Wings are always a hit at parties, and this Spinach Cheese Quesadilla is a true crowd-pleaser. You also can’t go wrong with serving it as a dipping sauce for fries (especially if you have kids).

How to Store?

If you have leftover ranch yogurt dip or wish to make it ahead of time, you can easily store it in an airtight glass or plastic container in the fridge for up to 3-4 days.

Just make sure to give it a stir before serving, as the ingredients tend to separate as they sit. If your yogurt dip for vegetables appears too watery after stirring, you can add a tablespoon or two of Greek yogurt to return it to a creamy consistency.

FAQs

What is the difference between yogurt and Greek yogurt?

The main difference between regular yogurt and Greek yogurt is its consistency. Greek yogurt is strained to remove the liquid remains of milk (also known as whey), which gives it a thick consistency. Regular yogurt contains whey and has a thinner consistency.

Can I substitute yogurt for sour cream in ranch dressing?

Yes, you can. Yogurt is a great substitute for sour cream in Greek yogurt-based dips because it provides a similar creaminess but is lower in calories and total fat. You can make a delicious, homemade Greek ranch dip by combining Greek yogurt with a half teaspoon of onion powder, a tablespoon of garlic powder, and a little sea salt and lemon juice.

How can I turn this Greek yogurt dip into a salad dressing?

To turn it into a homemade Greek yogurt ranch dressing, you can add 2 tablespoons of olive oil and 2 tablespoons of lemon juice. If need be, you can thin it out (to make it pourable) by whisking in a few tablespoons of water. Be sure to taste it for seasoning and add more if necessary.

Other Greek Yogurt Recipes You Might Like

Greek yogurt is a staple ingredient in many of my recipes because it’s healthy, delicious, and versatile. From sweet to savory recipes, Greek yogurt does it all! If you’re a yogurt fanatic like me, or if you’re trying to finish off that tub of yogurt in your fridge, you need to try these easy recipes:

If you try this Veggie Dip with Greek Yogurt recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Greek Yogurt Ranch Dip Recipe

This Greek Yogurt Ranch Dip is made with a few simple, healthy ingredients for a "skinny" version of the classic, store-bought ranch dressing. Serve this creamy, zesty dip with veggies for a healthy snack, or bring it to your next Game Day party as a dip for chips, wings, or any of your favorite party foods.

Course Condiment – Dip

Cuisine American

Diet Gluten Free

Prep Time 2

Total Time 2

Servings cup

Calories 205kcal

Author Aysegul Sanford

Ingredients

1 cup Plain Greek Yogurt*
1 tablespoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
1 tablespoon lemon juice freshly squeezed
½ teaspoon chives or chopped green onion

Instructions

Add ingredients to a bowl: Place Greek yogurt, garlic powder, onion powder, kosher salt and lemon juice in a bowl.
Combine: Whisk until fully combined. Taste for seasoning and add in if necessary.
Serve: Transfer into a bowl and garnish with chives (or scallions). Serve.

Notes

Yogurt: This healthy Greek yogurt ranch recipe would work with any type of plain Greek yogurt, including full-fat, low-fat, or non-fat varieties. You can also use plain yogurt, but be aware that it will have a thinner consistency.
Storage: You can store leftovers of this yogurt dip in an airtight container in the fridge for up to 3-4 days. Be sure to stir it before serving. If it is too thin, you can stir in a tablespoon of Greek yogurt to thicken it.
Make it a salad dressing: You can turn this dip into a yogurt ranch salad dressing by adding 2 tablespoons of olive oil and 2 (additional) tablespoons of lemon juice. If need be, you can thin it out (to make it pourable) by whisking in a few tablespoons of water. Be sure to taste it for seasoning and adjust as necessary.

Nutrition

The post Greek Yogurt Ranch Dip appeared first on Foolproof Living.

Broccoli Feta Soup

Aysegul Sanford — Tue, 29 Nov 2022 20:41:36 +0000

Nothing says fall and winter more than soup season. And this hearty and creamy broccoli feta soup recipe is surely a winner. So, make a big batch, enjoy leftovers throughout the week, or freeze them for longer storage.

And if you enjoy this dish, be sure to check out our Sweet Potato Soup, Turkish Lentil Soup, French Lentil Soup, Pumpkin Ginger Soup, and Carrot Ginger Soup recipes.

Ingredients You Will Need

The ingredient list for this healthy broccoli soup consists of olive oil, onions, celery, garlic cloves, Kosher salt, cracked pepper, large Yukon gold potato, vegetable broth, broccoli crowns, fresh parsley, and feta cheese.

Ingredient Substitutions and Optional Add-Ins

Chicken Stock: Swap out vegetable broth for Homemade Chicken Broth if you are okay with it not being a vegetarian soup.
Fresh Herbs: Compliment the broccoli and feta with a small handful of fresh mint or fresh dill instead of parsley.
Make it more green and nutritious by adding a cup of baby spinach in the last 10 minutes before pureeing the soup.
Cheese: Top it with your favorite cheese, like mozzarella, cheddar, or freshly grated Parmesan cheese.
Seasoning: Finish with a sprinkle of red pepper flakes, sumac, a squeeze of lemon juice, or a drizzle of olive oil or heavy cream.
Vegan: Omit the feta cheese or swap it out for vegan feta.

How to Make This Broccoli and Feta Soup?

Broccoli feta cheese soup comes together in less than 30 minutes after a quick and gentle simmer on the stove. Puree right in the same pot, or use a countertop blender to blend in batches. Here’s how to do it:

Saute aromatics: Warm olive oil over medium heat in a Dutch oven or large pot. Add onion and celery, and cook until translucent, about 5-7 minutes. Stir in the cloves of garlic and cook for 30 seconds.
Add potatoes: Add potatoes and salt and pepper. Pour in vegetable stock.
Simmer: Bring it to a boil, then reduce it to a simmer and allow it to cook for 10 minutes or until the potatoes are soft.
Add broccoli: Stir in the broccoli florets and cook briefly for 8-10 minutes over medium heat.

Puree: Add the parsley. Then, using an immersion blender, puree the soup in the pot. Alternatively, you can puree it in batches in a blender.
Garnish and serve: When ready to serve, ladle into bowls, and garnish with feta crumbles and more parsley.

What To Serve it With?

While you can enjoy this cream of broccoli soup all on its own, there are a few ways to jazz it up. You can try:

Crusty Bread: Serve it with a side of warm No Knead Artisan Bread, make croutons out of leftover bread or go for soft and pillowy Brioche Buns.
Salad: Go for a soup and salad meal combo and enjoy it with a healthy green salad like Mixed Green Salad or Kale and Brussel Sprout Salad.

How to Store, Freeze, Thaw and Reheat?

What I love the most about this vegetable soup with feta is the fact that it stores well, so you can enjoy the leftovers in the following days. Here is how I store it:

Storage: You can store leftovers of this broccoli soup with feta in an airtight container for up to 5 days.
Freeze: If you plan to freeze this soup, I recommend not adding the feta to the soup, as dairy doesn’t freeze well. Follow the recipe as written, cool completely, and store it in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw the frozen broccoli soup overnight in the fridge.
Reheat: Reheat a bowlful of soup in the microwave in 30-second intervals, stirring each time in between, or reheat the whole batch on the stovetop over medium heat until bubbling and simmering. Top with feta cheese crumbles.

Expert Tips

Use an immersion blender. This way, you can puree this feta cheese soup in the same pot with no extra dishes. This Kitchen Aid stick blender (affiliate link) is the one I own and recommend.
If you do not own an immersion blender, you can blend the soup in a blender or food processor. However, whichever gadget you use, fill it about halfway full and be extra careful when blending hot liquids.
Puree to desired consistency. Keep a few chunks of broccoli intact or puree until silky smooth.
Mash with a potato masher. Rather than blending, mash the soup with a potato masher to keep it chunky.

FAQs

Is broccoli soup healthy?

Yes, it is. As the main ingredient in this soup, broccoli has a long list of health benefits. It is packed with minerals, vitamins, and antioxidant properties. Plus, this soup is packed with other good-for-you ingredients like onions, celery, garlic, and potatoes, which are also recommended as foods that should be in a healthy diet.

Can broccoli cheese soup be frozen?

Yes, this soup freezes well. Omit the feta cheese before freezing, and top with the cheese once thawed, reheated, and ready to serve.

Can you put feta in soup?

Yes, you can, but putting it at the end is recommended.

Other Broccoli Recipes You Might Like:

This recipe is adapted (with minor changes) from Emilie Raffa’s The Clever Cookbook.

Broccoli Feta Soup Recipe

This vegetarian and gluten-free 30-Minute Broccoli Feta Soup is a lifesaver when you are short on time. It is easy to make and a great way to incorporate vegetables into your diet. Once it is topped off with fresh Italian parsley and feta cheese you end up with a delicious and veggie packed soup that will warm your heart.

Course Soup

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 135kcal

Author Aysegul Sanford

Ingredients

2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
3 cloves garlic minced
1/2 teaspoon Kosher salt
¼ teaspoon black pepper
1 large Yukon Gold Potato peeled and cut into 1-inch cubes
4 cups low-sodium vegetable stock plus more as needed
6 cups broccoli florets rinsed and drained
1/3 cup Italian parsley rinsed and chopped coarsely – plus more as garnish
1/3 cup feta cheese crumbled – plus more as garnish

Instructions

Heat olive oil in a Dutch oven (or any large, heavy bottom pot would work). Add in the onion and celery. Cook until they are soft, 5-7 minutes. Stir in the garlic and cook for 30 seconds.
Stir in the potatoes, salt, and black pepper. Pour in the vegetable stock. Bring it to a boil and let it simmer for 10 minutes or until the potatoes are soft.
Stir in the broccoli florets and cook briefly, 8-10 minutes, over medium heat.
Right before you are ready to puree the soup, add in the chopped parsley.
Using a hand blender, puree soup in the pot. Alternatively, you can puree it in batches in a blender. I prefer my soup rustic-style with chunks of broccoli, but if you prefer it to have a smooth texture, then puree it until it has a silky texture.
Taste for seasoning and add in more seasoning* if necessary.
When ready to serve, ladle some into bowls and garnish with feta crumbles and parsley leaves.

Video

Notes

*While we want the soup to be properly seasoned, be sure to taste your feta cheese before adding more.
It is optional, but you can finish it with a drizzle of olive oil and a sprinkle of sumac if you have it.
Storage of leftovers: Bring to room temperature, place in an airtight container, and store in the fridge for up to 5 days.
Freeze: Follow the recipe as written (except omit using crumbled feta in the end), cool completely, and store it in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw it overnight in the fridge.
Reheat: Reheat a bowlful of soup in the microwave in 30-second intervals, stirring each time in between, or reheat the whole batch on the stovetop over medium heat until bubbling and simmering. Top with feta cheese crumbles and garnish with fresh parsley right before serving.

Nutrition

The post Broccoli Feta Soup appeared first on Foolproof Living.

15 Best Fall Salad Recipes

Aysegul Sanford — Tue, 04 Oct 2022 17:08:25 +0000

It is no secret that here in Foolproof Living HQ we love salads. We have already shared our favorite Spring Salads and Summer Salads. In today’s post, we are here with the best fall salads that we think you will like.

Whether you are looking for inspiration for your upcoming Thanksgiving or Christmas menu or are in need of ideas to put the bounty of the season to good use, here are over 15 of our favorite autumn salads we make over and over again.

Fall Harvest Salad

This easy fall salad is one of my ultimate go-to recipes for seasonal flavor. Iconic autumn ingredients—tangy goat cheese, dried figs, toasted pecans, and homemade maple dijon vinaigrette—make for a salad everyone will love. Serve this tasty kale salad as a hearty main meal or a side green salad for Thanksgiving dinner, and you won’t believe how many compliments you get!

Recipe for Kale Harvest Salad

Wild Rice Salad

Vegan, nutritious, and brimming with tart pomegranate arils, this colorful salad makes a great addition to any holiday table. It’s no surprise why this recipe is one of my favorite warm fall salads. Zesty orange vinaigrette perfectly balances this dish’s earthy wild rice, nutty pecans, and sweet grapes. Plus, once you check out my foolproof guide on how to cook wild rice, this delicious salad will be one of your go-to easy fall salads. Guaranteed.

Recipe For Wild Rice Salad

Butternut Squash Salad

Out of all my fall salads, this simple recipe is one of the most colorful. Roasted butternut squash cubes make a sweet pair with leafy arugula, and warm apple cider vinaigrette takes this fall-themed salad to the next level. This hearty salad transforms fresh greens into a festive comfort food that’s as eye-catching as it is finger-licking.

Recipe for Butternut Squash Salad

Kale Brussels Sprout Salad

If you’re looking for healthy fall salads that will tantalize your tastebuds with seasonal flavor, you’ve come to the right place. Inspired by some of the best fall salads on the internet, this autumn salad will make a delicious addition to your Thanksgiving table and your collection of healthy meals for weeknight dinners. You can even use my guide on how to massage kale to give this simple green salad tender, flavorful leaves.

Recipe for Kale Brussels Sprout Salad

Apple Salad

Who can say no to tart apples, fresh baby spinach, and tangy yogurt dressing? Not me! This 15-minute recipe is one of my favorite apple salads because it packs all the flavor of an apple orchard with barely any prep time. It is our favorite salad as soon as the leaves start turning their colors, which is why I also call it my go-to September Salad. Whether you put this on your Thanksgiving or Christmas dinner menu or serve it as a quick sweet-and-savory dinner side, your tastebuds will thank you.

Recipe for Apple Salad

Shredded Brussel Sprout Salad

This delectable Shaved Brussels sprouts salad is the ultimate fall salad for vegetarians. Tart apples, dried cranberries, and toasted hazelnuts are just a few of this dish’s fall-forward ingredients. This recipe also comes with a zesty autumn salad dressing that brings all its flavors to life. One bite of this autumnal salad, and you’ll want it every day of the week, from September to November.

Recipe for Shredded Brussels Sprout Salad

Pear Salad

Ready in under thirty minutes, this delicious fall salad uses some of the best produce to turn your dinner table into a bountiful harvest. Pure maple syrup infuses roasted pears with warm sweetness, while juicy pomegranate seeds and creamy goat cheese give your leafy greens complex flavor. Top this fall salad recipe with my go-to green salad dressing, like my Lemon Vinaigrette, and you won’t be lost for fall-inspired salads ever again.

Recipe for Pear Salad

Acorn Squash Salad

If you want Thanksgiving salad recipes that will impress everyone at your dinner table, this feel-good fall salad is just what you need. Spicy pumpkin seeds and sweet cranberries pair perfectly with this autumnal dish’s roasted acorn squash slices (or roasted delicata squash!). Topped with apple cider vinegar dressing and hearty quinoa, this arugula salad recipe is easily one of my most exquisite fall side dishes.

Recipe for Acorn Squash Salad

Ottolenghi Butternut Squash Salad

When making fall green salad recipes for a crowd, you want a dish guaranteed to satisfy. This fall vegetable salad, right from Ottolenghi’s cookbook (affiliate link), will make a brilliant addition to any autumn spread, with bold red onion, tangy tahini dressing, and tender butternut squash. New to cooking bulgur? No problem. Learn how to cook bulgur using my foolproof guide, and this delectable family dinner will come together in a snap.

Recipe for Ottolenghi’s Butternut Squash Salad

Butternut Squash Quinoa Salad

No recipe screams “holiday salads” more than this healthy dish. Make this fall harvest quinoa salad ahead of time to cut your meal prep time in half, or serve it fresh for a weeknight meal as nutritious as it is tasty. New to cooking quinoa? No problem. Follow my foolproof method for cooking quinoa and easily up the nutritional value of all your autumn salad recipes with this superfood in a matter of minutes. And if you need more inspiration, be sure to check out all of my Quinoa Salads.

Recipe for Butternut Squash Quinoa Salad

Original Caesar Salad

It’s no wonder why caesar salad is among my go-to fall salad ideas. Crisp romaine lettuce, sharp Parmesan cheese, and creamy Caesar dressing combine for a classic side that pairs with dozens of main dishes. You can even top this recipe with your choice of protein—from roasted chicken breast to salmon filets—and serve it as a complete meal. Fall lettuce salads don’t get easier than this fan-favorite dish.

Recipe for Caesar Salad

Goat Cheese Salad

Want a thirty-minute meal that looks like it came straight from a five-star restaurant? Herb-crusted goat cheese balls, red wine vinaigrette, and simple salad greens pack the richest and best flavors into one easy dish. Like my other salads for autumn, you can start this simple fall salad ahead of time, making it a go-to for holiday meal prep. For even more earthy fall flavors, check out my delectable collection of easy goat cheese recipes.

Recipe for Goat Cheese Salad

Broccoli and Cauliflower Salad

If you’re on the hunt for potluck salads for fall, this recipe is just what you need. This tasty crowd-pleaser packs irresistible flavor with ingredients like nutty sunflower seeds, sweet raisins, and savory turkey bacon. Creamy, crunchy, tangy, and more, this hearty dish will be one of your new favorite fall salad ideas.

Recipe for Broccoli Cauliflower Salad

Kale and Apple Slaw

Few dishes are as flavorful or as easy as this hearty autumn slaw. Tender massaged kale, Honeycrisp apples, and lightly salted sunflower seeds make this simple dish one of the best fall salad recipes for beginner chefs. Top this heartier green recipe with homemade Maple Dijon Vinaigrette, and prepare yourself for a slew of compliments. (Did I mention this recipe comes together in just 15 minutes?)

Recipe for Kale and Apple Slaw

Chicken Waldorf Salad

Whether you take this fan-favorite dish to a party potluck, a holiday dinner, or a simple weeknight meal doesn’t matter. This hearty chicken salad is bound to be a hit. Everyone will love this recipe’s succulent roast chicken, earthy walnuts, and sweet grapes. Add a bright flavor to every bite with fresh lemon juice, tangy yogurt, and peppery seasoning, and everyone will be asking for a second helping of this simple dish.

Recipe for Chicken Waldorf Salad

Sweet Potato Salad with Quinoa

This simple recipe hits the spot for a fall sweet potato salad guaranteed to satisfy your cravings. Roasted sweet potatoes, nutty pepitas, and citrusy jalapeño lime dressing give this holiday salad a lively fall flavor. Pair this spinach salad with a creamy soup or simple protein, and you’ll have a dinner menu perfect for the fall season.

Recipe for Fall Sweeet Potato Salad

Tips for Making Ahead and Storing Autumn Salads

Now that you have a few salad recipe ideas to make this fall, here are a few tips to help you incorporate them into your weekly/holiday menu planning.

Make Ahead:

My approach to making salads ahead is to break each component into pieces. Almost every salad recipe consists of salad dressing, salad greens, and optional add-ins. The good thing is that you can prepare each component in advance and store them in airtight containers in the fridge separately. This way, you can easily assemble them quickly right before serving.

Storing Leftovers:

Most of these autumn salad recipes will still be good for the next 2 or 3 days as long as they are stored in an airtight container in the fridge. However, please be aware that salad greens will wilt and lose their volume as they sit in the fridge. We made sure to include storage tips on each of these recipes so be sure to refer to the specific recipe for more information.

If you try any of these Fall Salad Recipes, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

15 Best Fall Salad Recipes: Fall Harvest Salad

When it comes to autumn salads, options are endless. The variety of fresh fall produce will make it hard to choose between butternut squash salad, apple salad, and Brussels sprouts salad. This fall harvest salad is yet another one of those recipes that is favorited most amongst our readers during the fall season.

Course Salad

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 493kcal

Author Aysegul Sanford

Ingredients

For The Salad Dressing:

¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 small shallot chopped
2 tablespoons maple syrup agave or honey would also work
2 tablespoons lemon juice freshly squeezed
1 teaspoon kosher salt
½ teaspoon ground black pepper

For The Salad:

1 large bunch kale washed, stemmed and shredded (6 cups)
1 apple sliced thinly
1 cup dried figs cut into small pieces (or any other dried fruit)
½ cup pomegranate arils
1 cup pecans lightly toasted
½ cup goat feta or blue cheese would also work, crumbled

Instructions

To make the salad dressing: Place all dressing ingredients in a jar, put the lid on and give it a vigorous shake. Set it aside.
To make the salad: Drizzle the bottom of a large salad bowl with half of the dressing. Add in the kale and give it a toss.* Make sure that all the kale leaves are coated with the dressing.
Add in the sliced apple, figs, pomegranate arils, and pecans. Drizzle it with the rest of the dressing and give it a gentle toss.
Top it off with the cheese and serve immediately.

Notes

Alternatively, you can massage the kale with clean hands to soften the leaves and make sure that the dressing is fully coated on all the leaves.
Storage: Leftovers can be kept in an airtight container for up to 2-3 days.

Nutrition

The post 15 Best Fall Salad Recipes appeared first on Foolproof Living.

Sweet Potato Noodles

Aysegul Sanford — Wed, 28 Sep 2022 01:51:54 +0000

What are Sweet Potato Noodles?

Sweet potato noodles are a type of “noodle” made from spiralizing sweet potatoes into a shape similar to spaghetti or angel hair pasta. You can buy spiralized sweet potato noodles at the grocery store or make them at home by feeding skinned sweet potatoes through a spiralizer.

The sweet potato spiral noodles we are featuring in this recipe are not the same as Korean sweet potato glass noodles (also known as japchae noodles, Korean potato noodles, and Korean vermicelli potato noodles). Korean sweet potato noodles consist of sweet potato starch and water, whereas my noodles come from whole sweet potatoes.

I use a spiralizer to make the sweet potato spaghetti used in this recipe. However, you can find out below how to make spiralized sweet potato noodles without a spiralizer.

How are they Made?

If you’ve ever wondered, “How are sweet potato noodles made?” you’ll be happy to see that they are super easy to make. Yes, you do need a spiralizer (I use this Paderno Spiralizer – affiliate link), but it is a rather inexpensive one-time investment.

Once you have your equipment ready, spiralizing sweet potatoes requires the following three steps:

Cut and peel the sweet potatoes: Use a sharp knife to cut off both ends of the sweet potato. Then, peel off the skin using a vegetable peeler. Once peeled, cut the sweet potatoes in half, right down the middle.
Align the sweet potato: Secure your spiralizer on the countertop to keep it from moving (for instance, my spiralizer has suction cups on its bottom to help keep it in place). Take one of your sweet potato halves, line it up with the center prong on your spiralizer, and press it firmly into the prong. Then, press the other end of the spiralizer to secure the sweet potato from both sides.

Spiralize: Once you secure the sweet potato half, spin the side handle of the spiralizer clockwise while applying pressure. Continue turning the handle until you spiralize the entire sweet potato half. Repeat steps 2 and 3 until you have spiralized all of your sweet potatoes.

What if I Don’t Have a Spiralizer?

If you don’t have a spiralizer, don’t worry! You can also prepare them using a julienne peeler (affiliate link). Just keep in mind that this method will likely require more physical effort. Also, because the noodles will turn out thinner, they will take less time to cook than spiralized vegetable noodles.

To reduce preparation time, you can also buy pre-prepared sweet potato noodles at the grocery store in lieu of using a spiralizer.

Recipe Ingredients

To make this recipe with sweet potato noodles, you’ll need two sets of ingredients:

For the sauce, you’ll need unsweetened, smooth peanut butter, tamari (or soy sauce), sesame oil, maple syrup, freshly grated ginger, minced garlic, fresh lime juice, salt, and vegetable stock.

For the noodles, you’ll need olive oil, onion, red or yellow bell pepper, sweet potatoes, vegetable stock, edamame, and fresh cilantro.

You can also garnish them with sesame seeds, green onions, and lightly salted peanuts (roughly chopped).

Substitutions & Optional Add-Ins

There are countless ways to customize this gluten free sweet potato noodles recipe. These delicious add-ins will take your dish to the next level, from a pop of spice to natural oils.

Tamari: I use tamari in my noodle dish to make it gluten-free. However, soy sauce works just as well.
Nut butter: Don’t want to use peanut butter in your pasta sauce? Good news: Almond butter makes an excellent substitute for this sweet potato pasta.
Oil: I use sesame oil to give my potato and noodles a nutty Asian flavor. However, this recipe also works with light-flavored olive oil or avocado oil.
Add mushrooms: Few things amplify the taste of these tender veggie noodles more than earthy, buttery mushrooms. Add shiitake mushrooms to your noodles at the start of the recipe, and the mushrooms will come out beautifully sautéed. Or, add Roasted Shiitake Mushrooms just before serving your dish for extra smoky flavor.
Chili paste: Add a zing of sweet-and-spicy flavor by adding one teaspoon of chili paste to your sweet potato spaghetti recipe.

How to Cook?

Cooking sweet potato noodles is a simple, healthy way to treat yourself to full-bodied Asian flavor. You can have this delicious dish from spiralizer to table in just half an hour.

Spiralize the sweet potatoes: Trim, peel, and cut your sweet potatoes to prepare them for spiralization. Then, attach the sweet potato halves to your spiralizer, one by one, and turn the handle clockwise until you spiralize each half. Continue spiralizing your sweet potato halves until you have enough noodles.
Mix the dressing: In a small bowl, whisk together the peanut butter, tamari, sesame oil, maple syrup, ginger, minced garlic, lime juice, salt, and vegetable stock. Refrigerate the mixture until you are ready to use it.
Saute the veggies: Heat the olive oil in a large skillet over medium heat. Add the onion and pepper to the skillet and cook them, frequently stirring, until they turn translucent (5-7 minutes).
Cook the noodles: Add the spiralized sweet potatoes and vegetable stock to the skillet. Using a pair of kitchen tongs, cook sweet potato noodles tossing gently every few minutes until they are al dente and lose most of their volume, for 6-7 minutes.

Add the dressing: Pour the dressing over the noodles and toss the mixture until the noodles have an equal layer of dressing. Cook the coated noodles until they are warm (2-3 minutes).
Stir in the edamame: Take the noodles off the heat, then stir in the edamame and chopped cilantro.
Serve: Divide the noodles among four bowls and garnish each dish with sesame seeds, green onions, and peanuts. Serve.

How to Make Ahead and Store

Preparing sweet potato zoodles is a great way to fit meal prep into your schedule. Whether you serve this dish at a party or pack it for an easy lunch, these storage tips are just what you need.

Make ahead: To make sweet potato noodles ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

How to Serve?

As the main dish: Whether you serve it warm, at room temperature, or cold, this dish is a delicious lunch or dinner that is perfect when you are in need of a light meal with lots of flavors.

As a tasty side: This recipe also makes a delicious side dish alongside dozens of meat dishes with a similar flavor profile. Serve your vegetable noodles with Chicken Teriyaki Stir Fry or Crock Pot Butter Chicken for a bold and saucy pair. Or, try my Cauliflower Curry or Thai Lemongrass Chicken for meals as vibrant as they are easy.

FAQs

Where to buy sweet potato noodles?

Most grocery stores sell sweet potato noodles in their refrigerated section, often near other frozen pasta.

Are sweet potato noodles healthy?

Yes! Sweet potato noodles contain high amounts of vitamins, antioxidants, and fiber, making them a popular choice among health-conscious eaters.

What are sweet potato noodles made of?

They consist of peeled sweet potatoes cut into shape using a spiralizer. However, the Korean version of this dish—japchae noodles—is made from sweet potato starch and water.

Is sweet potato noodles carb?

Yes, sweet potato noodles contain carbs. Generally, 1 cup of sweet potato noodles has 23 g. of carbs.

What do sweet potato noodles taste like?

Though incredibly mild, sweet potato noodles have a hint of the sweet, nutty flavor typical among sweet potatoes. They also have a tender, slightly chewy texture that tastes heavenly in pasta dishes.

Other Sweet Potato Recipes You Might Also Like

Want even more sweet potatoes on your table? The following recipes are some of the best ways to incorporate this festive (and healthy!) vegetable into your cooking.

If you try this recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Sweet Potato Noodles Recipe

This easy Sweet Potato Noodles recipe is loaded with Asian-inspired flavors, like ginger, edamame and cilantro, and is tossed in a sweet and savory peanut sauce. Throw this easy dish together for a satisfying lunch or a light, nutritious dinner

Course Main Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 25

Cook Time 15

Total Time 40

Servings Servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

For the dressing:

3 tablespoons unsweetened and smooth peanut butter
3 tablespoons tamari*
1 teaspoon sesame oil
1 tablespoon maple syrup
1 teaspoon freshly grated ginger
2 cloves garlic minced
2 tablespoons lime juice freshly squeezed
½ teaspoon kosher salt
3 tablespoons vegetable stock more as needed

For the Noodles:

1 tablespoon olive oil
1 small onion chopped
1 red or yellow bell pepper seeded and sliced thinly
2 medium-size sweet potatoes peeled and spiralized (as seen in the photos) – You should have 5-6 cups of “noodles”
¼ cup vegetable stock
½ cup edamame
3 tablespoons chopped cilantro

As Garnish:

1 tablespoon sesame seeds
1-2 stalks green onions both white and green parts chopped
2 tablespoons lightly salted peanuts coarsely chopped

Instructions

To make the dressing: Whisk together all the dressing ingredients in a bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
To cook the sweet potato noodles: Heat olive oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
Pour the dressing over the noodles and give it a large stir, making sure that the noodles are coated with the dressing. Cook 2-3 minutes until it is warm.
Off the heat, stir in the edamame and chopped cilantro.
To serve, divide the noodles in 4 bowls and garnish each one with sesame seeds, green onions, and peanuts.
Serve immediately.

Video

Notes

If you are not gluten-sensitive, you can use soy sauce instead of tamari, but make sure to taste the dressing before adding more salt to it.
To Make ahead: To make this dish ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

Nutrition

The post Sweet Potato Noodles appeared first on Foolproof Living.

Kale Brussel Sprout Salad

Aysegul Sanford — Tue, 20 Sep 2022 22:23:51 +0000

Transform raw Brussels sprouts into one of your new favorite fall salads—alongside my Kale Waldorf Salad and Apple Kale Slaw.

You can serve restaurant-quality eats for any weeknight dinner, holiday meal, or quick lunch with this crowd-pleasing dish. Inspired by the classic brussel sprout and kale salad recipe featured by popular sites like Bon Appetit, Whole Foods, NY Times, and Epicurious, my recipe will delight your tastebuds whether you’re a beginner or an expert chef.

Ingredients

This kale Brussel sprouts salad comes together in three sets of basic ingredients:

For the salad ingredients, you’ll need one large bunch of Tuscan kale, shaved Brussels sprouts, grated Parmesan cheese, and (if desired) dried cranberries or pomegranate seeds.
To make the dressing, gather olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, minced garlic, minced shallot, salt, and black pepper.
For the nuts, I suggest using sliced almonds, chopped walnuts, or chopped pecans.

Substitutions & Optional Add-Ins

Take this shaved brussel sprout and kale salad to the next level with countless tasty additions. Add a pop of flavor with tangy fruit, creamy cheese, and savory meats. The options are endless!

Kale: Because of its mild flavor and popularity in grocery stores, lacinato kale is my go-to for this easy recipe. If you’d like to try other Types of Kale, curly kale has a sharp, peppery flavor that will work great in your kale Brussel salad.
Nuts: Rich in protein and packed with crunch, nuts are a must in this Brussels sprouts’ n’ kale salad. Any nut would work in this versatile recipe—even candied nuts like candied pecans! You could also swap out the nuts for seeds, like pumpkin seeds or sunflower seeds, to accommodate nut allergies.
Vinegar: Balsamic vinegar or white wine vinegar work as substitutes if you don’t want to use apple cider vinegar. You can also make this recipe closer to the Cracker Barrel brussel sprout and kale salad recipe by serving it with my Dijon Maple Vinaigrette.
Shallot: Use red onions instead of shallots if you can’t get your hands on them.
Cheese: If you’re tired of using Parmesan in your salad recipes, there are dozens of other cheeses to try. Pecorino Romano will give your Brussels sprouts salad a sharp, salty edge, while earthy goat cheese, crumbly blue cheese, and tangy feta cheese would also work.
Optional fruit: Apple, raisins, and craisins make the perfect addition to this simple kale and Brussels sprouts salad. With such vibrant color in your salad bowl, you’ll have the ultimate dish to serve alongside your holiday dinner.
For meat lovers: Turn your veggie-packed side into a healthy meal by adding a nutritious protein. Top your salad with Turkey Bacon for a kick of crispy bacon flavor, or add Baked Chicken Breasts for a succulent addition.

How to Make this Recipe?

Kale brussel sprout cranberry salad is among my favorite easy salad recipes to whip up on busy weeknights and special occasions alike. You can even hone your veggie prep by checking out my foolproof guide on How to Cut Kale.

Prepare the kale: Wash and rinse the kale leaves under cold water, and dry them in a salad spinner. Then, use a sharp knife to remove the kale stems and thinly chop the remaining leaves. Once chopped, place the kale in a large bowl.
Shave the Brussels sprouts: Rinse the Brussel sprouts under cold water using a colander, dry them, and remove their outermost leaves. Then, place them in a food processor fitted with the shredding blade. Switch on the machine and feed the Brussels sprouts into the tube. Once shaved, transfer the Brussels sprouts from the food processor into the salad bowl with the kale.
Mix the dressing: Whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, salt, and black pepper in a small bowl.
Drizzle the vegetables: Gently pour the dressing over the kale and Brussel sprouts. Toss the mixture such that each leaf has an even coating of the dressing. This even layer will help soften the kale, but if you want, you can also massage kale and sprouts gently to ensure they are fully mixed with the dressing. Set the vegetables aside and let them rest.

Toast the almonds: Place the almonds in a small skillet over medium heat. Toast the nuts for 4-5 minutes, frequently stirring, until they turn fragrant and lightly brown.
Add the toppings: Top the shaved brussel sprout salad with Parmesan cheese, toasted almonds, and cranberries if using. Toss the mixture until evenly combined, then serve.

How to Make Ahead and Store

This Lemony brussel sprout salad is as easy to make ahead and store as it is to prepare (hello, easy kale storage!). Here’s how I do it:

Make ahead: To make this kale Brussels sprouts salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) one day in advance. Begin by washing, chopping, and shaving the kale and Brussel sprouts, and store them in an airtight container in the fridge. Then, mix the dressing and store it in a separate airtight container, such as a mason jar, in the refrigerator. Toast the almonds and store them at room temperature. Lastly, shred the Parmesan cheese and store it in the fridge. Combine the ingredients just before serving.
Store: To store your salad with Brussel sprouts, place it in an airtight container in the fridge. If you have not yet added the dressing, the veggies will stay fresh for 3-4 days. However, if you have already added the dressing, your salad mixture will last up to two days. You may also extend your salad’s storage time by storing each salad component separately and dressing individual servings as needed.

What to Serve with this Salad

With so many tantalizing flavors, this Brussel sprout and kale recipe makes the ultimate side dish for dozens of tasty mains. Here are just a few delicious recipes to try with your new favorite salad:

Meat Dishes: My favorite way to serve this kale Brussels sprouts salad is with a savory, meaty main. Ground Turkey Meatloaf is a flavorful classic even picky eaters love, while Baked Chicken Parmesan and Chicken Fricassee will perfectly complement your light salad with rich and succulent flavor.
Vegetarian Dinners: Fill your plate with nutritious and eco-conscious foods by pairing your brussel sprout salad with tasty vegetarian recipes. Quinoa Chili and Mexican Quinoa will balance your kale salad with hearty spice, and Stuffed Acorn Squash is a festive, gluten-free option everyone can enjoy.

FAQs

Can brussel sprouts be eaten raw in a salad?

Absolutely! Just be sure to shred your raw brussel sprouts before adding them to your recipe.

Do you rinse off brussel sprouts before cooking?

Yes, I recommend rinsing your brussels sprouts under cold water before cooking with them. I also recommend removing each sprout’s dark, outermost leaves to ensure maximum freshness.

Similar Salad Recipes You Might Also Like:

If you try this Kale Brussels Sprout Salad recipe or any other salad recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Kale Brussels Sprout Salad Recipe

This nutrient-dense Kale Brussel Sprout Salad is packed with hearty greens, toasted almonds, cheese, and sweet cranberries, all tossed in a tangy homemade Dijon dressing. Enjoy it for a light meal or serve it as a fall-inspired side dish.

Course Salad

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 438kcal

Author Aysegul Sanford

Ingredients

For The Salad:

1 large bunches of Tuscan Kale or Curly Kale ~1 lb
1 pound Brussels sprouts finely chopped – I used my food processor
1 cup grated Parmesan cheese
½ cup dried cranberries or pomegranate seeds optional

For The Dressing:

½ cup extra virgin olive oil
¼ cup lemon juice
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 clove garlic minced
½ small shallot minced (about 2 tablespoons) or red onion
½ teaspoon Kosher salt
¼ teaspoon ground black pepper

For The Nuts:

1 cup sliced or whole almonds or chopped walnuts or pecans

Instructions

Prep the kale: Wash and rinse the kale leaves under cold water. Dry in a salad spinner. Remove stems and chop thinly. Place it in a large salad bowl.
Shave Brussel sprouts*: Place Brussel sprouts in a food processor fitted with the shredding blade. Turn the machine on and feed brussels sprouts into the tube and let the machine do all the work for you. Transfer the now-shaved Brussels sprouts into the bowl with kale.
Make the dressing by whisking together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, and salt and pepper in a small bowl.
Drizzle the vegetables with the dressing and give it a toss to make sure all the leaves are evenly coated with the dressing. Set aside and let it rest.
Place almonds in a small empty skillet over medium heat. Toast for 4-5 minutes, keeping a very close eye on and stirring frequently, until fragrant and lightly browned. Chop them up into large bite-size pieces.
To assemble, sprinkle the brussel sprout and kale salad with toasted almonds, parmesan cheese, and cranberries (or pomegranate arils), if using. Toss to combine and serve.

Video

Notes

When it comes to shredding brussels sprouts, you have two other options:
- Use a sharp pairing knife and slice one by one as thinly as you can. This takes around 10-15 minutes for a pound of raw brussels sprouts.
- Use a mandolin. This method produces evenly sliced Brussels spouts and takes about 8-10 minutes to shred a pound of brussels sprouts. If you need advice on a good mandoline, I just purchased this one (affiliate link), and I love it.
To make ahead: To make this salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) one day in advance. Assemble it right before serving.
To Store: Leftovers can be stored in an airtight container for up to 2 days. You may also extend your salad’s storage time by storing each salad component separately and dressing individual servings as needed.

Nutrition

The post Kale Brussel Sprout Salad appeared first on Foolproof Living.

Kale Waldorf Salad

Aysegul Sanford — Thu, 15 Sep 2022 14:29:05 +0000

This kale Waldorf salad recipe is a balanced, texturally appealing, delicious recipe that can be taken one step further with baked turkey bacon or even some chicken breasts. And once you master massaged kale, it will become your favorite salad you’ll want to make over and over again.

Why Should You Try This Recipe?

This kale Waldorf salad was inspired by Whole Foods and my chicken Waldorf salad recipe. I know you will love it because:

Healthy and nutritious: Packed full of dark leafy greens, fruit, nuts, and healthy fats, it’s a hearty salad recipe to keep you full and satisfied.
Ready in less than 20 minutes: Most of the work is in the preparation of ingredients. Once that’s out of the way, all you have to do is massage, toss, and enjoy.
Super customizable: With plenty of options to swap out one ingredient for another, you can truly make this kale salad your own.

Ingredients

The ingredients for this Waldorf kale salad come in three parts – massaged kale, dressing and salad.

Kale: For the massaged kale, gather together kale, olive oil, and kosher salt.
Salad Dressing: For the salad dressing ingredients, you will need mayonnaise, plain yogurt, Dijon mustard, apple cider vinegar, kosher salt, and black pepper.
Salad ingredients: Gather together an apple, red seedless grapes, celery, walnuts, and raisins.

Ingredient Substitutions and Notes

Kale: While there are many types of kale, I love easy-to-find curly kale or Tuscan kale. Both are easy to cut and store ahead of time to save you a step in the kitchen. If you want to use baby kale, there is no need to massage it with the oil beforehand.
Mayonnaise: Use an avocado oil mayo or vegan mayo.
Yogurt: Feel free to use regular yogurt or Greek yogurt for extra protein. Just make sure it is plain and full-fat for the richest flavor.
Vinegar: Apple cider vinegar or red wine vinegar both work. Lemon juice is also a great sub.
Apple: Any color apple you enjoy works beautifully, like Granny Smith, Gala or Pink Lady.
Grapes: Red, green or black seedless grapes would all be delicious.
Nuts: Swap out the walnuts for almonds or pecans, or use sunflower seeds or pumpkin seeds for a nut-free recipe.
Dried Fruit: Dried fruit like raisins, craisins, or even dried cherries add that extra pop of sweetness. A few tablespoons of raisins go a long way.

How to Make

This kale version takes the same approach as a classic Waldorf salad with a typical mayonnaise base. And it’s ready in a few easy steps. Here’s how to do it:

Massage kale: Place prepped kale in a large bowl. Drizzle with olive oil and kosher salt. Using your fingertips, gently rub kale leaves for 2-3 minutes, turning often to make sure all kale leaves are softened and turn a deeper shade of green.
Make salad dressing: In a small bowl or jar, mix together mayonnaise, plain yogurt, vinegar, salt, and pepper until it reaches a creamy consistency.

Assemble salad: Into the bowl with the massaged kale, add apple cubes, grapes, celery stalks, walnuts, and raisins. Drizzle with the salad dressing and toss. Serve immediately in your favorite serving dish.

Serving Suggestions

Massaged kale Waldorf salad is best served right away for the ultimate crunch and texture notes. I love to serve it as:

Light Lunch: Enjoy it just as is, and save any leftovers for lunch the next day.
Main Meal: Top it off with baked chicken breasts, turkey bacon, steak or roasted portobello mushrooms and Fajita Veggies to keep it vegetarian.
Appetizer / Side Dish: Serve it as an appetizer or side dish to heartier meals like chicken fricassee or turkey meatloaf.

How to Store

This kale salad with apples and walnuts will keep for up to 3 days in an airtight container in the fridge. After the 3-day mark, the fruit and vegetables will become mushy.

Expert Tips

Prep ingredients ahead of time. The grapes, celery and walnuts can all be prepped ahead of time. Store the grapes and celery in the fridge and the walnuts on the kitchen counter.
Massage kale with fingertips. This breaks down kale’s tough fibers and infuses the leaves with olive oil.
Start with half the dressing, toss, then determine if you would like more dressing. The salad dressing will keep in an airtight container in the fridge for up to 4 days.
Change Up The Dressing: While I am a big fan of the classic mayo-yogurt-based dressing of Waldorf Salad, I sometimes change the dressing for a different flavor profile. Other dressings like my Creamy Avocado Dressing and Green Cashew Sauce would also complement this superfood-packed salad recipe.
Would you rather make this with homemade mayonnaise? If so, check out this helpful How To Make Mayo tutorial post from The Endless Meal.

FAQs

What is a Waldorf salad ingredient?

Traditional waldorf salad is made with apples, grapes, celery and walnuts, then tossed with a mayo-based dressing.

What is the meaning of Waldorf salad?

Waldorf salad started off as a simple apple-celery-mayo combination that debuted at the Waldorf Astoria Hotel in NYC, from where it got its name.

Should you blanch kale for a salad?

No, it is not necessary to blanch kale for salad. But massaging kale with your hands takes it to another level.

How long will massaged kale salad keep?

Massaged kale salad will keep for up to 3 days in a sealed container in the refrigerator.

Can you eat kale raw in a salad?

Yes, raw kale can be eaten in salad, but it is much more enjoyable to eat when first massaged with your hands.

Other Salad Recipes You’ll Enjoy:

If you try this Kale Waldorf Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Kale Waldorf Salad Recipe

This quick and easy Kale Waldorf Salad is wholesome, colorful, crunchy, and the perfect balance of sweet and savory with the most delicious tangy dressing. Throw it together for a light lunch or top with your favorite protein source for a healthy dinner.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 453kcal

Author Aysegul Sanford

Ingredients

For Massaging Kale:

1 bunch lacinato kale washed, rinsed, and cut or curly kale
2 teaspoons olive oil
½ teaspoon kosher salt

For The Salad Dressing:

⅓ cup mayonnaise or vegan mayo
½ cup plain yogurt
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar or red wine vinegar
1/2 teaspoon kosher salt
¼ teaspoon black pepper

For The Salad:

1 apple cut into small cubes (I kept the skin on)
1 cup seedless red grapes halved
1/2 cup celery stalks, cut into small pieces 2 medium-size
1 cup walnuts lightly roasted
½ cup dried raisins or cranberries

Instructions

Place rinsed and cut kale in a large bowl. Drizzle with olive oil and kosher salt. Using clean hands, gently rub kale leaves for 2-3 minutes, turning often to make sure all kale leaves are softened.
Make the salad dressing by mixing together mayonnaise, plain yogurt, vinegar, salt and pepper in a small bowl or jar.
To assemble the salad: Add apple cubes, grapes, celery stalks, walnuts, and raisins into the bowl with massaged kale. Drizzle it with the salad dressing.
Give it a toss to make sure everything is combined. Serve immediately.

Notes

Leftovers can be kept for up to 3 days in an airtight container in the fridge. After the 3-day mark, the fruit and vegetables will become mushy.

Nutrition

The post Kale Waldorf Salad appeared first on Foolproof Living.

How To Massage Kale

Aysegul Sanford — Wed, 24 Aug 2022 22:01:03 +0000

Why Massage Kale

Wondering what does massaging kale do? Well, you are not alone. This 5-minute process is effortless and does wonders for this otherwise humble vegetable.

Massaging kale for salad makes the vegetable more palatable by releasing its bitter compounds and—as a result—making the kale less bitter.
This simple process breaks down the vegetable’s fibrous texture, making it more tender, easier to chew, and more digestible.

Ingredients

To prepare raw kale for massaging, you’ll need three simple ingredients: extra virgin olive oil, kale, and if desired, kosher salt (or sea salt). It is optional, but if you want, you can add in a squeeze of lemon juice as well.

In terms of oil, I used olive oil to soften my kale, but this simple recipe would work with avocado or coconut oil as well.

Best Kale Type for Massaging:

Out of all of the different types of kale, I find that the best kale for massaging to use in a salad recipe is curly kale. Not only because it is easier to find at grocery stores, but it also has more body than the other common kale types.

With that being said, Tuscan kale, also known as lacinato kale and dinosaur kale —has a gentler flavor and will also work for this recipe. The only other type of kale I do not recommend using is baby kale because it already has tender leaves, and as a result, it will not withstand the massaging process.

How to Prepare Raw Kale for Salad

Learn how to make kale soft and tender and prepare it as a base for the most delicious massaged kale salads in five easy steps:

Wash the kale: Rinse the kale under cold running water to remove dirt and debris. Then, place the wet kale leaves on a clean kitchen towel, and use another towel (or paper towels) to dry them as much as possible. Alternatively, if you have one, you can use a salad spinner (affiliate link) to dry the kale.
Chop the kale: You can use your hands or a sharp knife to cut kale. You can remove the leaves from their stems by running the stems through your closed fist. Or, you can slice the kale leaves away from their stems on a cutting board. Here is a beginner-friendly guide to cutting kale for using it in recipes.
Add a drizzle of olive oil: Add the chopped kale to a large mixing bowl, and drizzle the leaves with olive oil. You may also add a little salt to your salad greens for added flavor.
Massage the kale: Use your clean hands to massage the kale with olive oil for 2-3 minutes. Turn the small pieces frequently to make sure they soften evenly.
Add to your favorite dishes: Once tenderized, your kale is ready to eat! Add your massaged raw kale to a salad or one of your other favorite recipes.

How to Soften Kale Without Oil

Did you know you can soften kale following this simple method and not use a drop of oil? Well, depending on the flavor profile of your salad recipe, you have two tasty options:

Use an alternative fat: If you don’t want to use olive oil, avocado works as a natural and mild substitute—an alternative I use in my Avocado Massaged Kale Salad. You may also want to try other earthy options, such as nut or seed butter, unsweetened tahini, or unsweetened peanut butter.
Add an acidic ingredient: Acid-based ingredients are fantastic substitutes when you want to prepare kale raw. Simply massage a tablespoon of vinegar (I suggest apple cider vinegar), fresh lemon juice, or citrus juice into your chopped kale.

How to Use Kale in Salad

It is no secret that massaged kale is the perfect base for a green superfood-packed salad. Here are a few simple kale salad recipes to try:

Brussels Sprout Kale Salad: Made with maple-roasted pecans, pomegranate arils, and a white wine vinaigrette, this easy kale salad makes a colorful and tasty addition to any dinner/holiday table.
Kale Quinoa Salad: Two superfoods, quinoa and kale, in one big large salad bowl! Bright lemon, creamy avocado, and crunchy chickpeas make this easy recipe a meal-worthy weeknight meal.
Kale Apple Slaw: Get the most out of your farmer’s markets with this simple recipe. It only takes 15 minutes to put together the sweet, tangy, and bold flavors of this veggie side dish.
Zucchini Kale Recipe: Low-calorie, gluten-free, and delicious? This bright summer salad recipe has it all, complete with sweet zucchini noodles, walnuts, and vegan mayo dressing.
Harvest Kale Salad: Nobody can resist the full-bodied flavor of this fall massaged kale salad. Sweet dried figs, tart apples, and earthy goat cheese combine for a kale salad recipe that’s to die for.

How to Store

Got leftovers or massaging kale as a part of your meal prep? Simply place freshly massaged kale in an airtight container in the fridge. It will stay fresh for 3-4 days.

And if you are new to storing kale, be sure to check out my guide on how to store fresh kale.

Expert Tips

Now that you know how to make kale tender for a salad, here are a few things to keep in mind:

Don’t over-massage: Avoid over-massaging the raw leaves. All you need is 2-3 minutes of massaging to reach desired softness. Any longer and your tender leaves might become mushy.
Make sure the kale is fully dry: Do your best to ensure that your kale is dried thoroughly before beginning the massaging process. Dry kale will absorb more olive oil since water resists mixing with fats and oils.
Be aware that the raw kale loses its volume as you massage it: Keep in mind that as you massage kale leaves, they will become softer and get smaller in size. When I am massaging kale for salads as a side dish, I use one bunch for 4 servings. If I am serving it as a meal by itself, then I would use 2 bunches of kale for 4 servings.
Make it part of meal prep: I love nothing better than adding a little bit of kale to my favorite recipes. That’s why I always prepare massaged kale in bulk and use it throughout the week. Whether I add kale to my favorite salad recipes, use it as kale garnish (like I did in this Sunchoke Soup recipe), or even mix it into a soup at the last minute, this simple process makes healthy eating a breeze.
Save the kale stems for vegetable or chicken stock: Looking for an easy way to eliminate waste and add delicious flavor to your next chicken or vegetable stock? Try adding your unused kale stems to the recipe!

FAQs

What is massaged kale?

Massaged kale is kale that has been tenderized or softened through exposure to fat- or acid-based ingredients. Olive oil and vinegar are two examples of ingredients that help break down kale’s tough fibers and give it a softer texture.

How long does massaged kale last?

Massaged kale will last 3-4 days when stored in a sealed container in the fridge.

Should you massage kale before cooking?

Nope! Massaging kale and cooking kale have the same effect: breaking down the vegetable’s fibrous texture and tenderizing its leaves. Therefore, you only need to choose one process or the other before consuming this cruciferous vegetable.

Do I need to cook kale for a salad?

Though cooking kale for salad is an option, you don’t need to cook it to use it in a recipe. Still, if you find the taste of kale bitter, simply give it a quick 2-3 minute massage to make it more soft, tender, and palatable to eat.

Does massaging kale make it less bitter?

Yes! Massaging kale is a fantastic way to make kale less bitter. The massaging process helps kale release its bitter compounds, eliminating some of this vegetable’s bitter flavor.

Do I need to rinse kale after massaging?

No, there’s no need to rinse your massaged kale before adding it to your favorite recipes. Simply add the tenderized leaves to a salad bowl and top them with your favorite dressing once you’ve finished massaging them.

How to Massage Kale

Learn How to Massage Kale to prepare it for use in all your favorite salads! This step-by-step guide teaches you how to tenderize this leafy green with just 2 simple ingredients to make it more palatable, tender, and easily digestible.

Course How To

Cuisine American

Diet Vegetarian

Prep Time 5

Total Time 5

Servings bunch

Calories 126kcal

Author Aysegul Sanford

Ingredients

1 bunch curly kale
3 teaspoons olive oil
kosher salt optional

Instructions

Wash and dry the kale: Rinse kale under cold running water until no dirt or debris is left. Place kale leaves on a clean kitchen towel. Using another towel (or paper towels), dry kale leaves as much as you can.*
Chop the kale: Remove leaves from kale stems either with your hands or using a knife. Chop kale leaves into small bite size pieces. Save the kale stems for your next chicken or vegetable stock, or discard them.
Add oil and salt: Transfer chopped kale into a large salad bowl. Drizzle with olive oil and sprinkle with salt if using.
Massage the kale: Using clean hands, massage (gently rub) kale leaves for 2-3 minutes turning often to make sure all kale leaves are softened.
Serve: Use in your favorite kale salads* or other recipes.

Notes

*Alternatively, you can use a salad spinner to dry the kale leaves.
*Want to massage kale without using any oil? Here are two other options to help you soften/tenderize kale for salads:
- Use an alternative fat: Try adding other “healthy fats” such as a ripe avocado, nut or seed butter, unsweetened tahini, or unsweetened peanut butter. I would usually use one small ripe avocado and 2 tablespoons of nut/butter per kale bunch.
- Add an acidic ingredient: Acid-based ingredients are fantastic substitutes when you want to prepare kale raw. Simply massage a tablespoon of vinegar (I suggest apple cider vinegar), fresh lemon juice, or citrus juice into your chopped kale.
Storage: If you have leftovers or are massaging kale as a part of your meal prep, simply place it in an airtight container in the fridge. It will stay fresh for 3-4 days.
Be aware that the raw kale leaves lose their volume as you massage them: Keep in mind that as you massage the kale leaves, they will become softer and lose their volume. When I am massaging kale for salads as a side dish, I use one bunch for 4 servings. If I am serving it as a meal by itself, then I would use 2 bunches of kale for 4 servings.

Nutrition

The post How To Massage Kale appeared first on Foolproof Living.

Jennifer Aniston Salad

Aysegul Sanford — Fri, 19 Aug 2022 14:40:08 +0000

The buzz about the viral recipe eventually caught the attention of Aniston, who spoke out in a recent interview, saying she actually never ate the famous salad on set! The mix-up arose when Aniston shared the salad recipe during an Instagram takeover for the Living Proof brand.

So while she did eat the “Jennifer Aniston Salad,” it wasn’t the same one she had on set. According to a Los Angeles Times article, Aniston’s fellow co-stars (Lisa Kudrow and Courtney Cox) said the real salad recipe Jennifer Aniston ate on Friends was a “doctored up” Cobb salad, to which she added chickpeas and turkey bacon.

Regardless of the mix-up, the salad that we initially thought to be “The Jennifer Salad” is still delicious, viral-worthy, and incredibly satisfying. We love cooking with bulgur wheat here on the blog, so we just had to share the recipe!

Why is This Recipe Worth the Hype?

It’s no wonder this legendary salad went viral on social media. It’s fresh, healthy, colorful, and filling- everything you could ever ask for in a salad! Here are some other reasons to give this internet-famous recipe a try:

Quick, easy to make, delicious, and filling: In our opinion, a good salad is just as filling as it is nutritious! Thanks to bulgur as a base, this salad will keep you satisfied for hours. It’s also super quick to throw together and, most importantly, incredibly delicious!
Easy to customize (make it your own): While we love Jennifer Aniston’s original combo, feel free to customize this salad and swap out ingredients to make it your own! Play with various veggies, nuts, and herbs to see what combo suits your taste buds.
Perfect for meal prep: This wholesome Jen salad recipe is the perfect salad for meal prep. It keeps in the fridge for up to 5 days, so you can make a big batch on the weekends and enjoy it for lunch all week!

Ingredients

This easy salad recipe has three sets of ingredients: hearty bulgur wheat for the base of the salad, a combination of fresh, colorful veggies and herbs, and a simple lemon juice and olive oil dressing. Here’s what you’ll need:

Bulgur wheat: Any type of bulgur that you have on hand will work, but I personally like to use medium coarse bulgur. You can pick up Bob’s Red Mill (affiliate link) bulgur from the grocery store or get this brand (affiliate link) online. If you want to learn more about bulgur, check out my Types of Bulgur guide. I also have a How to Cook Bulgur guide that outlines the best way of cooking bulgur for foolproof results.
Salad dressing: For the salad dressing, gather fresh lemon juice, extra virgin olive oil, kosher salt, and ground black pepper.
Salad ingredients: For the salad, you’ll need an English cucumber, a can of chickpeas, red onion, fresh mint, fresh parsley, pistachios, and crumbled feta cheese.

Substitutions & Variations

Use quinoa instead of bulgur: If you don’t have bulgur on hand or can’t find any at your local grocery store, you can use an equal amount of cooked quinoa (for gluten free option), cooked farro, or another bulgur substitute instead! Either will provide a filling, hearty base for your salad.
Fresh herbs: If mint or flat-leaf parsley don’t suit your taste buds, fresh dill or basil could take their place!
Cucumber: The cucumber in this celebrity salad adds extra color and a nice crunch. You can either use one large English cucumber, Persian cucumbers, or mini cucumbers.
Cheese: Feel free to swap the feta cheese in this recipe for your favorite cheese or whatever you have in the fridge. Mozzarella or shredded cheddar are great options! Keep in mind that feta adds a nice salty flavor to the salad, so you may need to add more salt if using a different type of cheese.
Red onion: Are red onions just a bit too sharp for you? Try subbing them for scallions (green onions), or try my Mexican Pickled Onions recipe!
Make it vegan: To make Jennifer Aniston’s salad vegan, simply omit the cheese!
Add an avocado: To add some extra healthy fats to this viral salad and make it even more filling, try adding an avocado.
Extra protein: Turn this Jennifer Aniston bulgur salad into an easy, protein-packed weeknight dinner to add to your list of main courses by topping it with my Bone-In Chicken Breast, Baked Turkey Bacon, or these Air Fry Chicken Legs!

How to Make This Recipe

The Jennifer salad recipe just requires a little bit of chopping, which you can do while the bulgur cooks. All it needs is a gentle toss and a drizzle of dressing, and you’re done! Here are the details:

Cook the bulgur: Add the bulgur and 2 cups of water (or chicken/veggie broth) to a small saucepan over medium heat. Bring to a boil, cover, and simmer over low heat until all the liquid is absorbed. Let it rest while you prepare the rest of the salad. If you are new to cooking bulgur, be sure to check out our guide on How To Cook Bulgur Wheat.
Make the dressing: Add the lemon juice, olive oil, salt, and pepper to a small bowl or measuring cup. Whisk until combined.

Assemble the salad: Place the cooked bulgur (make sure to fluff with a fork before adding), cucumber, chickpeas, red onion, fresh herbs, pistachios, and feta cheese in a large mixing bowl. Drizzle with the dressing, gently toss and taste for seasoning. Add more salt or pepper if desired.

How to Store

This salad stays fresh in the fridge in an airtight container for up to 5 days, making it perfect for meal prep. The grains and veggies soak up the dressing and herby flavors while it sits, so it gets better and better each day!

FAQs

What’s in the Jennifer Aniston salad?

This viral Jen Aniston salad, also known as the Rachel Salad, is made up of bulgur wheat, cucumber, chickpeas, red onion, fresh mint and parsley, pistachios, and feta cheese. The simple salad dressing recipe combines lemon juice, olive oil, salt, and pepper.

Is Jennifer Aniston salad healthy?

Yes, Jennifer Aniston’s favorite salad is very healthy! Bulgur wheat, which makes up the base of the salad, has many health benefits, as it’s a great source of plant-based protein, fiber, magnesium, and iron. No wonder everyone wants to partake in the Friends diet!

How many calories is the Jennifer Aniston salad?

One serving of the Jen salad recipe contains about 402 calories. You can learn more about the nutrition facts of this salad in the recipe card below.

What did Jennifer Aniston eat every day on the set of Friends?

While many believe that Aniston ate the viral “Jennifer Aniston Friends Salad” every single day while working on the set of the show Friends, she actually ate a spruced-up Cobb salad. This Jennifer Aniston Cobb salad recipe included many of the usual Cobb salad ingredients plus her special additions of garbanzo beans and turkey bacon.

Other Grain-Based Salad Recipes You Might Like

If you’re looking for more fresh, colorful, flavorful, and filling salads like this viral Bulgur Salad recipe, you’re in for a treat! Browse my other delicious salad recipes using the links below:

Turkish Tabbouleh
Quinoa Tabbouleh – One of our most popular Quinoa Salad Recipes on the blog.
Forbidden Rice Salad
Ottolenghi’s Bulgur Salad

If you try this popular salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Jennifer Aniston Salad Recipe

The Jennifer Aniston Salad is definitely worth the hype! This recipe is so filling, fresh, and delicious, thanks to hearty bulgur (or quinoa), fresh veggies, fragrant herbs, creamy feta cheese, and salty pistachios. Whip up this wholesome salad for a quick weeknight dinner, or meal prep it for flavorful lunches all week!

Course Salad

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 402kcal

Author Aysegul Sanford

Ingredients

For the Bulgur Wheat:

1 cup bulgur wheat* or quinoa
2 cups water or vegetable or chicken stock*

For the Salad Dressing:

¼ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
½ teaspoon kosher salt* more to taste
¼ teaspoon ground black pepper

For the Salad:

1 English cucumber chopped (about 1 cup)
1 15 oz. can chickpeas, drained and rinsed
⅓ cup red onion chopped
½ cup fresh mint chopped
½ cup fresh parsley chopped
½ cup pistachios shelled and roughly chopped
½ cup crumbled feta

Instructions

To cook bulgur wheat, place bulgur and 2 cups of water (or chicken or veggie broth) in a small saucepan (with a lid) over medium heat. Bring to a boil, put the lid on, turn down the heat to low and cook until all the cooking liquid is absorbed. Let it rest while you are working on the rest of the ingredients. Right before adding it to the salad, fluff it with a fork.
To make the salad dressing: In a measuring cup (or a small bowl), whisk together lemon juice, olive oil, and salt and pepper.
To assemble the salad: In a large salad bowl, place the now-cooked bulgur, cucumber, chickpeas, red onion, fresh herbs, pistachios, and feta cheese. Drizzle with the salad dressing. Give it a gentle toss, taste for seasoning, and add more if necessary before serving.

Video

Notes

Bulgur or Quinoa: I used medium coarse bulgur, but Bob’s Red Mill’s Red Bulgur or quinoa can also be used in this recipe. If you need a refresher, be sure to check out my guide on How To Cook Quinoa.
Salt & Feta cheese: As it is with any salad that uses feta cheese, I recommend tasting the feta cheese before adding a lot of salt to this salad.
Swap water with chicken stock or vegetable broth: One of the easiest ways to make this easy salad even more flavorful is to cook the grain of your choice (whether it is bulgur, quinoa or farro) in vegetable or chicken stock.
Storage: Store in the fridge in an airtight container for up to 5 days.
Serving size: This recipe is approximately 1 1/2 (one and a half) cups per serving.

Nutrition

The post Jennifer Aniston Salad appeared first on Foolproof Living.

Potato Salad with Capers

Aysegul Sanford — Tue, 16 Aug 2022 20:18:49 +0000

Inspired by my deviled egg potato salad and red potato salad, this potato salad recipe with capers is just as tangy and comforting. It comes together in a flash and can be served in a number of ways.

And if you happen to have extra potatoes on hand, give these muffin tin potatoes or this mashed potato casserole a try.

Why Should You Try This Recipe?

Nothing says potato salad more to me than a drool-worthy dressing to toss it in. I know you will love it because:

Update on classic potato salad. This one comes with a world of fixings, including capers, pickles, onions, and hard-boiled eggs.
Serving is versatile. You can serve this summer potato salad recipe warm, room temperature or cold. The choice is yours!
Super customizable. With plenty of ingredient swaps and substitutions, you can really make this potato salad your own.

Ingredients

This easy potato salad recipe is broken down into three parts – potatoes, dressing and the salad ingredients.

Potatoes: You will need Yukon Gold potatoes, kosher salt, and water.

Salad Dressing: Gather mayonnaise (or veganaise), whole grain Dijon mustard, lemon juice, garlic, salt, and black pepper.

Other potato salad ingredients: Prepare dill pickles, red onion, scallions, capers, hard-boiled eggs, and fresh parsley.

Ingredient Substitutions and Notes

Potatoes: Yellow potatoes, such as Yukon gold, give an extra buttery consistency. But waxy potatoes, such as red potatoes, fingerlings, baby potatoes, or new potatoes, will all work. Just note cooking times will vary.
Acid: Replace the lemon juice with white wine vinegar or red wine vinegar instead.
Pickles: Feel free to use dill pickles, sweet pickles, bread and butter pickles, garlic pickles or extra briny cornichons.
Olives: Up the salty bite a bit more with the addition of sliced green olives or black olives.
Onions: I love the mix of sweet red onion and scallions, but chives and spring onions are a great combo too.
Vegan: Use veganaise and omit the hard-boiled eggs.
Fresh Herbs: Toss in a handful of fresh dill or replace the parsley altogether.

How to Make

This homemade potato salad recipe is so easy to make and takes under 30 minutes to put together. Here’s how to do it:

Boil Potatoes: In a large pot, cover potatoes with cold water by one inch and liberally salt the water. Set the pot over medium-high heat. Bring the potatoes to a boil, then turn down the heat to medium. Cook until the potatoes are slightly tender when pierced with a sharp knife, 15-20 minutes. Drain the potatoes in a colander. Leave aside to cool slightly.
Make the dressing: In a small bowl, whisk together mayo, mustard, lemon juice, garlic, salt, and black pepper until combined.

Make the salad: Once the potatoes are cool enough to handle, cut them into small cubes or thin rounds. Place potatoes in a large bowl, then stir in the pickles, red onion, scallions, capers, eggs, and chopped parsley. Pour the dressing over the mixture and give it a gentle toss. Serve right away or store in the fridge for later.

What to Serve it With?

This homemade potato salad is a crowd pleaser and the ultimate summer side dish that goes with just about anything. Some of my favorite pairings include:

How to Store

This creamy potato salad will last for days in the fridge. Here’s how to do it:

To Store Leftovers: Transfer to an airtight container and store in the fridge for up to 5 days.
Make Ahead: If looking to get ahead for a party or BBQ, potato salad will keep well in the fridge, tightly wrapped in plastic wrap, in your serving bowl of choice for 2-3 days. Please note that the potatoes will absorb the dressing over time. If you prefer a looser potato salad come serving time, make an extra batch of dressing.

Expert Tips

Cooking time will vary based on the size of the potatoes. Start checking at the 15-minute mark after boiling.
Make the dressing and prep the rest of the ingredients while the potatoes boil. This cuts down on prep time.
Thoroughly drain the potatoes in a colander. This further allows excess water to drain and evaporate.
Toss the potatoes with the dressing while they are still warm. This ensures that the dressing is thoroughly absorbed by the potatoes, making them extra delicious and creamy.
New to cooking hard-boiled eggs? My friend Beth’s article on How to Make Hard Boiled Eggs is my go-to guide for perfectly hard-boiled eggs every time.

FAQs

What type of potato is best for potato salad?

Avoid starchy potatoes, like russet potatoes, and stick to buttery, thin-skinned potatoes such as Yukon Gold or Red Potatoes.

How long will potato salad last?

Potato salad will last in an airtight container in the fridge for up to 5 days.

Is it better to boil or steam potatoes for potato salad?

I find it much easier to boil potatoes for potato salad. Steaming potatoes requires much more attention since the water evaporates from the pan during cooking.

Should you let potatoes cool before making potato salad?

Potatoes should be cool yet slightly warm to the touch when tossed with the dressing. This way, the potatoes absorb more of all those delicious flavors.

Why does my potato salad get watery?

When you boil potatoes, they absorb much of the boiling water. It’s important to leave them to cool slightly and dry out to allow the excess water to evaporate.

Do you salt the water when boiling potatoes for potato salad?

Yes, a healthy pinch of salt is key. The general rule of thumb I follow is 1 Tablespoon Kosher salt for every 1 quart of water.

Is it better to peel potatoes before boiling for potato salad?

I prefer to leave the skins on entirely, for both texture and color. That being said, if you prefer to peel them, boil the whole, unpeeled potatoes first, then peel them.

Can you freeze potato salad?

I do not recommend freezing potato salad. The texture of both the potatoes and dressing will change once thawed from frozen.

Other BBQ Salad Recipes You Might Also Like:

If you try this Potato Salad with Capers recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe was originally published in 2014 and was called The Ultimate Potato Salad. In August 2022, it has been updated with new photos and helpful information with no changes made to the originally published recipe.

Potato Salad with Capers Recipe

This Potato Salad with Capers recipe is what I'd like to call "The Ultimate Potato Salad recipe". Creamy potatoes mixed in with capers, cornichons, onions, and eggs, it offers the perfect balance of creamy, salty, and earthy flavors.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 340kcal

Author Aysegul Sanford

Ingredients

For the potatoes:

2 pounds Yukon Gold potatoes washed thoroughly and unpeeled
Kosher Salt

For the dressing:

3/4 cup mayonnaise or veganese
3 tablespoons whole grain mustard
1 tablespoon lemon juice
2 cloves garlic finely minced or pressed through a garlic press
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the salad:

1/4 cup dill pickles chopped
1 red onion (a small one – approximately 1/2 cup chopped onions)
5 stalks scallions both green and white parts, chopped
1/2 cup capers drained
2 hard-boiled eggs chopped
1/4 cup Italian parsley chopped

Instructions

Boil Potatoes: In a large pot, cover potatoes with cold water by one inch and liberally salt the water. Bring the potatoes to a boil over medium-high heat, then turn down the heat to medium and continue to cook until potatoes are barely tender when pierced with a knife, 15-20 minutes. Drain the potatoes in a colander and set them aside to cool.
Make the dressing: In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, garlic, salt and black pepper.
Make the salad: Cut the now-cooled potatoes into small cubes. Place them in a large mixing bowl. Add the pickles, red onion, scallions, capers, eggs, and chopped parsley. Pour the dressing over the mixture and give it a gentle stir. Taste for seasoning and adjust if necessary. Serve warm, room temperature, or cold.

Video

Notes

To Store Leftovers place them to an airtight container and store in the fridge for up to 5 days.
Make Ahead: If you are looking to get ahead for a party, this salad will keep well in the fridge, tightly wrapped in plastic wrap for 2-3 days. Please note that the potatoes will absorb the dressing over time. If you prefer a looser potato salad come serving time, make an extra batch of dressing.
Freezing: I do not recommend freezing this potato salad recipe.

Nutrition

The post Potato Salad with Capers appeared first on Foolproof Living.

Thai Steak and Noodle Salad

Aysegul Sanford — Mon, 15 Aug 2022 16:29:11 +0000

I absolutely adore all of my Asian recipes. Some of the most noteworthy include Thai Butternut Squash Soup, Asian Quinoa Salad, and Thai Beef Curry in Slow Cooker. But I must admit, this easy Thai beef noodle salad tops all of my summer salads.

Why Should You Try This Recipe?

I can assure you that you are going to fall in love with this Thai beef salad with noodles upon the first bite. I know you’ll love it because:

Crunch, crunch and more crunch. The more texture there is in my salad, the more crave-able they become. This has all the crunch, along with some creamy, too.
Balanced and flavorful. It has a little bit of everything – sweet, savory, salty, spicy, sour, and that special umami essence you just can’t put your finger on. And the beef is phenomenal here. It is first soaked in a flavor-packed marinade, then quickly cooked on the grill or stovetop. You will be making this beef noodle salad all summer long!
Easy to make ahead. The steak, dressing, and noodles can all be made ahead. This means all that’s left to do is some chopping and tossing come serving time.

Ingredients

The ingredients for this Asian steak noodle salad are broken down into a few parts – steak marinade, salad dressing, noodles, and salad.

For the steak marinade, you will need fresh ginger, garlic clove, soy sauce, coconut sugar, fresh lime juice, fish sauce, black pepper, olive oil, toasted sesame oil, NY strip steak, and Kosher salt.

For the Thai dressing, gather together fresh lime juice, hot chili paste, avocado oil, fish sauce, raw sugar, and honey.

For the noodles and salad, you will need ramen noodles, toasted sesame oil, large mango, arugula, carrots, scallions, savoy cabbage, tomatoes, avocado, cilantro, basil leaves, mint leaves, salted peanuts, and lime wedges.

Substitutions and Helpful Ingredient Notes

Soy Free: Replace the soy sauce with an equal amount of coconut aminos or tamari.
Sugar: Replace the coconut sugar with light brown sugar for the marinade and use regular granulated sugar in place of the cane sugar for the dressing.
Steak: Use your favorite cut of steak, such as NY strip steak, sirloin steaks, Filet Mignon, flank steak, or skirt steak. Note cooking times will vary.
Hot Chili Paste: My favorite chile paste is Sambal Oelek, easily found in the global/international food section.
Noodles: Replace the ramen with thin rice noodles, like vermicelli or lo mein noodles.
Fruit: If mango is unavailable, swap it out for pineapple or mandarin oranges.
Greens: Go the Houston’s route and swap out the arugula for watercress instead.
Cabbage: If you can’t find savoy cabbage (a bit milder and sweeter), regular green cabbage can be substituted.
Tomatoes: Replace the tomato with 1 cup cherry tomatoes.
Peanut Free: If you or your friends have a slight aversion to peanuts, crunchy and salted almonds are the next best thing. Sesame seeds are a great sub, as well.

How to Make

Houston’s Thai steak noodle salad recipe takes some prep work and an overnight marinade, but your patience will be rewarded. Here’s how I like to do it:

Prepare marinade: In a small bowl, whisk together the ginger, garlic, soy sauce, sugar, lime juice, fish sauce, black pepper, olive oil, and toasted sesame oil. Pour into an airtight container with a lid or a large resealable plastic bag. Place the steak in the marinade (or a small resealable plastic bag) and give it a gentle toss to ensure all parts of the steak are coated. Seal and let it marinate for 6-12 hours.
Prepare steak: Remove the steak from the marinade and place it onto a large plate lined with paper towels. Pat dry with another paper towel to remove the excess liquid. Discard marinade. Season with salt on both sides.
Grill steak: Preheat a gas grill to 450 degrees Fahrenheit. Grill, flipping the steak a few times during cooking until lightly charred on both sides. Check for doneness by inserting a thermometer (affiliate link) into the thickest part of the steak. Pull it off when it registers 120 degrees Fahrenheit for medium-rare or 130 degrees Fahrenheit for medium, depending on your desired degree. This takes about 9-11 minutes in total. Once off the grill, tent with aluminum foil. Allow it to rest on a cutting board for 10 minutes. Then, slice into 1-inch thick slices or cubes right before serving.

Make the salad dressing: In a small bowl or mason jar, whisk together lime juice, hot chili paste, avocado oil, fish sauce, sugar, and honey. Give it a taste and add more salt if needed.
Cook noodles: Bring a small pot of water to a boil. Cook noodles for 3 minutes, or according to package directions. Drain and transfer to a large salad bowl. Drizzle with the sesame oil and give it a gentle toss to coat.

Assemble salad: Place the mango, arugula, shredded carrots, scallions, finely shredded savoy cabbage, and tomatoes in the bowl with the noodles. Drizzle with the dressing and toss to combine. Finish with the sliced steak, avocado, fresh cilantro, basil, mint, and peanuts. Gently toss and divide amongst four plates. Serve with lime wedges on the side.

What to Serve it With?

This Thai steak salad recipe needs nothing more than some company to share it with. Serve it as:

Main Meal: All it needs is a glass of red wine on the side.
With Vegetables: Serve it alongside even more veggies on the side, such as baked asparagus, sauteed asparagus and mushrooms, garlic green beans or roasted shiitake mushrooms.

How to Store

This beef Thai salad will keep in an airtight container in the fridge for up to 2 days. After the 2-day mark, the vegetables break down and become mushy.

Expert Tips

Marinate the steak the night before. The steak can sit in the marinade for up to 12 hours without it affecting the texture.
Prepare steak, dressing, and noodles up to 2 days in advance. Grill the steak, mix the dressing, and boil the noodles. Store each in their own airtight container in the fridge. This salad (including the meat) can be served at room temperature. However, if you prefer, you can lightly warm up the grilled meat before assembling the salad.
Use a stovetop grill pan. Grill the steak on an indoor grill pan or cast-iron skillet instead.

Other Thai Cuisine Recipes You’ll Enjoy:

If you try this Thai Steak and Noodle Salad recipe or any other beef recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted from Bon Appetit’s Thai Steak Noodle Recipe.

Thai Steak and Noodle Salad Recipe

This Thai Steak and Noodle Salad is colorful, refreshing, and bursting with all the Asian flavors you love. This Houston's copycat summer salad combines a fresh herb and veggie base with sweet-spicy Thai dressing and perfectly marinated steak. Serve it as a complete meal next time you're craving Thai cuisine!

Course Salad

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 30

Cook Time 20

Marinading time 6

Total Time 6 50

Servings servings

Calories 981kcal

Author Aysegul Sanford

Ingredients

For The Steak Marinade:

1 tablespoon grated fresh ginger from a 1 inch piece ginger
1 clove garlic minced
¼ cup soy sauce
3 tablespoons coconut sugar or light brown sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
½ teaspoon black pepper
¼ cup olive oil
1 tablespoon toasted sesame oil
1 pound New York Strip Steak or Filet Mignon Steak – 1 inch thick
¼ teaspoon Kosher salt

Salad Dressing:

¼ cup fresh lime juice
¼ cup hot chili paste such as sambal oelek
¼ cup avocado oil or any other tasteless vegetable oil
1 clove of garlic minced
2 tablespoons fish sauce
2 tablespoons cane sugar or granulated sugar
1 tablespoon honey

For The Noodles:

2 oz. dried ramen noodles seasoning package discarded
½ teaspoon toasted sesame oil

For The Salad:

1 ripe mango peeled, cut into 1-inch cubes
1 cup arugula washed and rinsed
2 carrots peeled and shredded
2 green onions sliced thinly
2 cups savoy cabbage sliced thinly – or green cabbage
1 cup chopped tomatoes from 1 large tomato
1 ripe avocado cut into cubes
½ cup fresh cilantro roughly chopped
½ cup fresh basil leaves torn
¼ cup fresh mint leaves torn
½ cup salted peanuts roughly chopped
Lime wedges for serving on the side

Instructions

To make the marinade: Whisk together ginger, garlic, soy sauce, sugar, lime juice, fish sauce, black pepper, olive oil, and toasted sesame oil in a bowl. Transfer it to an airtight container with a lid or pour it into a resealable plastic bag. Place the steak in the marinade, seal, and let it marinate for at least 6 hours or up to 12 hours.
When you are ready to cook the meat, remove it from the marinade onto a large plate lined with paper towels and pat dry to remove the excess liquid. Season lightly with ¼ teaspoon kosher salt.
To cook the steak: Preheat a gas grill* to 450 degrees. Grill, turning a few times until lightly charred on both sides and a thermometer inserted in the thickest part of the steak registers 120 degrees F for medium-rare or 130 degrees F for medium. This takes about 9-11 minutes in total. Cover it with aluminum foil, and let it rest on a cutting board for 10 minutes. Cut it into 1-inch pieces right before serving the salad.
To make the salad dressing: Whisk together lime juice, hot chili paste, avocado oil, garlic, fish sauce, sugar, and honey in a bowl. Give it a taste and add more salt if needed. Set it aside.
To cook the noodles: Cook noodles in a small pot of boiling water for 3 minutes. Drain and transfer to a large bowl. Drizzle with sesame oil and give it a toss.
To assemble the salad: Place the mango, arugula, shredded carrots, scallions, cabbage, and tomatoes in the bowl with the noodles. Drizzle it with the prepared dressing. Give it a gentle toss to combine.
Add sliced steak, avocado, fresh cilantro, basil, mint, and peanuts. Gently toss to combine.
Divide amongst four plates and serve with wedges of lime on the side.

Notes

*You can cook the steak on the stovetop in a grill pan or cast-iron skillet.
Storing leftovers: This salad will keep in an airtight container in the fridge for up to 2 days. After the 2-day mark, the vegetables break down and become mushy.

Nutrition

The post Thai Steak and Noodle Salad appeared first on Foolproof Living.

Frozen Yogurt Bark

Aysegul Sanford — Fri, 12 Aug 2022 01:14:51 +0000

If you’re looking for more healthy, yogurt-based summer snacks, you’ve come to the right place! Dip your favorite seasonal fruits in my Greek Yogurt Fruit Dip for a refreshing pick-me-up, or cool off after a morning walk with my Breakfast Yogurt Parfait.

Ingredients

The three simple ingredients in these frozen yogurt bars provide a pop of color, a great crunch, and a salty-sweet finish. They’re simply irresistible! For this recipe, you’ll need vanilla yogurt, fresh strawberries, and pistachios (or any nuts, granola, or your favorite toppings).

Substitutions

Aside from being totally snackable and addictive, these homemade yogurt bars are also super customizable. Grab your kids or some friends, your favorite sweet or salty toppings, and go crazy! The sky’s the limit when it comes to substitutions, but here are some suggestions:

Yogurt: I used my Vanilla Yogurt recipe for this Greek yogurt frozen bark, which is made with full-fat plain Greek yogurt mixed with a little honey and a splash of vanilla extract. I personally love using full-fat yogurt in this recipe, as it provides a super creamy texture and freezes well. I recommend subbing non-fat Icelandic yogurt or skim yogurt if you want a lower fat option that’s still thick and creamy. Or, feel free to use dairy-free yogurts if you’d prefer (you can make almond frozen yogurt by using full-fat almond yogurt).
Sweetener: If you have a sweet tooth, feel free to use your favorite sweetener to make this yogurt fruit bark a truly sweet treat! I recommend using non-refined sugars like honey, maple syrup, or agave nectar, or even monk fruit sweetener or erythritol for a keto version of this frozen Greek yogurt bark.
Fruits: Adding colorful fresh fruits to your frozen yogurt bark really makes it pop! I used strawberries, but any soft fruits or berries would be a delicious addition. Take a trip to your local grocery store to see what’s in season.
Nuts, granola, & other toppings: To make this Greek yogurt bark slightly savory and salty, top it with any nuts you prefer or have on hand. Or, toss in your favorite granola (I love this Chunky Granola), unsweetened coconut flakes, or even chia seeds to add some extra crunch! For an extra indulgent chocolate bark (similar to my Almond Chocolate Bark), sprinkle on your favorite chocolate chips and a thin swirl of peanut butter.

How to Make Yogurt Bark?

Not only is this healthy yogurt bark easy to make, but it’s fun too! Here’s how to do it:

Prep the baking sheet: Line a baking sheet with parchment paper.

Spread the yogurt: Using an offset spatula (or a spoon), spread the yogurt in an even layer across the baking sheet.
Add your toppings: Sprinkle the vanilla Greek yogurt evenly with the strawberries, pistachios, or toppings of your choice.
Freeze: Freeze the yogurt bark overnight or for at least 3 hours until firm.
Serve: Remove the yogurt bark from the freezer and break it into large chunks. Serve immediately.

How to Store

While it is best to enjoy this yogurt fruit bark as soon as it comes out of the freezer, you can also make a big batch ahead of time for quick grab-and-go snacks! Just keep in mind that the frozen Greek yogurt bark needs at least 3 hours in the freezer before serving, although freezing overnight is better and will help prevent melting.

To store leftovers, make sure to break the bars into pieces before placing them in an airtight container. Keep in the freezer and enjoy them for up to 2-3 months.

Expert Tips

The fun of this frozen yogurt bark recipe is that it’s supposed to look homemade and a little imperfect. While you can get creative with their look and taste, I encourage you to follow these tips for the best, foolproof results:

Treat it like ice cream: Just like ice cream, these healthy yogurt snacks will melt if left out too long. The key is to take them out of the freezer and let them rest at room temperature for about a minute before serving. Once they’ve softened a bit, enjoy them before they melt (trust me, they’ll be gone before they’ve had time to melt)!
Use a small sheet pan: Smaller sheet pans are easier to work with and fit well in the freezer. Just make sure to use lined baking sheets with parchment or wax paper so the bars don’t stick!
Chop fruit into small pieces: Cut larger fruits into small pieces and make sure to equally distribute them on the yogurt. Doing so will ensure that you get a delicious piece of your favorite fruit in every bite.
Make it your own: This Greek yogurt bark recipe can be as delicious as you want to make it. Love Reese’s cups? Add in peanut butter and chocolate for a kid-friendly treat! Want to make a frozen yogurt berry bark with a pop of color and extra antioxidants? Sprinkle a combination of blueberries and strawberries on top of the yogurt!

FAQs

What is frozen yogurt bark?

Frozen yogurt bark, also called fro yo bark, is a healthy frozen treat made with yogurt and toppings such as fruit and nuts. The yogurt is spread thinly on a pan, frozen, and broken up into pieces to serve. The frozen yogurt bark recipe was made famous by the Pioneer Woman, and many recipes are adapted from the Pioneer Woman Frozen Yogurt Bites.

How long to freeze yogurt bark?

For best results, freeze yogurt bark overnight or for at least 3 hours. Keep leftovers in the fridge for up to three months.

Are frozen yogurt bars healthy?

Yes, they are! Yogurt has several health benefits, making these frozen yogurt bars a great source of gut-friendly probiotics, calcium, B vitamins, and other important nutrients. The toppings in this homemade frozen yogurt bark, such as fruit and nuts, also provide antioxidants and healthy fats.

Can you make yogurt bark with frozen fruit?

Yes, you can use frozen fruit to make frozen fruit yogurt! Just make sure to thaw the frozen fruit before adding it to the yogurt, which will allow the yogurt and fruit to thaw at the same time. Just keep in mind that thawing frozen fruit can be messy, as the process releases a lot of juices!

How to cut frozen yogurt bark?

Once you’re ready to serve your healthy frozen yogurt bark, you can break it up with your hands to make smaller yogurt pieces, cut it on a cutting board with a sharp knife, or even use a pizza cutter. This process is very hands-on, so get your kids involved!

Can you just freeze yogurt to make frozen yogurt?

Yes, you can, but it may be hard to consume. It’s best to spread the yogurt on a sheet pan before freezing to make it thinner and easier to eat.

Is frozen yogurt a dessert?

Frozen yogurt can definitely be a healthy dessert! To make it extra indulgent, add sweeteners like maple syrup, honey, or agave, or even add a swirl of peanut butter or dark chocolate. To make a healthy frozen yogurt bars recipe, add lots of fresh fruit for extra nutrients and antioxidants.

Other Yogurt Recipes You Might Like

Here at Foolproof Living, yogurt is such a staple in our fridge. If you’re like us and keep a yogurt stash in the fridge year-round, why not use it to make a new recipe? After you make these healthy yogurt bars, give one of these recipes a try!

If you try this Frozen Yogurt Bark recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Frozen Yogurt Bark Recipe

Cool off on a hot summer day with this refreshing Frozen Yogurt Bark. This kid-friendly treat combines sweet vanilla yogurt with fresh berries and crunchy toppings for a healthy ice cream alternative that's just as satisfying. This recipe is also super customizable, so grab your favorite toppings and get started!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Resting Time 3

Total Time 3 10

Servings servings

Calories 196kcal

Author Aysegul Sanford

Ingredients

2 cups Vanilla Yogurt*
½ cup sliced strawberries
½ cup pistachios or any other nuts or granola

Instructions

Line a baking sheet with parchment paper.
Place the yogurt on the sheet pan and spread it using an offset spatula.
Sprinkle it evenly with sliced strawberries and pistachios.
Freeze until firm, at least 3 hours or overnight.
Remove it from the freezer and break it into large chunks. Serve right away.

Video

Notes

Yogurt: I used Greek Yogurt in this recipe as I enjoy the thickness of the Greek yogurt. I also prefer making my own Vanilla Yogurt (using plain Greek yogurt) as I can adjust the amount of sugar in it. However, if you prefer low-fat yogurt, I recommend using Icelandic-style yogurt as it will provide you with a similar thick (spreadable) consistency.
Storage: To store leftovers, make sure to break the bars into pieces before placing them in an airtight container. Keep in the freezer and enjoy them for up to 2-3 months.
Toppings: I used berries and pistachios, but any combination of fruit and nuts and/or granola would work in this recipe.

Nutrition

The post Frozen Yogurt Bark appeared first on Foolproof Living.

Thai Quinoa Salad

Aysegul Sanford — Mon, 08 Aug 2022 17:15:23 +0000

If you have been following me for a while, you know that I am a huge fan of quinoa salads and make them often. I know you like them too because my Mediterranean Quinoa Salad, Avocado Quinoa Salad, Quinoa and Kale Salad, Quinoa Black Bean Avocado Salad, and Butternut Squash Quinoa Salad recipes are some of the most popular recipes on Foolproof Living.

This Thai Quinoa Salad recipe, packed with good-for-you and colorful veggies and a delicious peanut sauce, is the newest addition to the collection.

This crunchy Thai Quinoa Salad recipe is made with my all-time favorite creamy vegan Thai salad dressing, Sesame Ginger Dressing, fluffy quinoa, and fresh veggies. In my humble opinion, this hearty salad is addictive, but in a good way. Packed with a ton of everyday vegetables and topped off with roasted nuts (including but not limited to cashews, almonds, and peanuts), it is wholesome, vegan, and gluten-free.

What is in This Recipe?

As in most salad recipes, this easy Thai vegan quinoa salad has 2 sets of ingredients; The salad dressing and the salad ingredients.

Asian Sesame Ginger Dressing: For the dressing ingredients, you will need creamy peanut butter (or almond butter would also work), maple syrup, rice vinegar, tamari (or soy sauce), sesame oil, fresh garlic, fresh ginger and chili pepper sauce (like Sriracha or sambal oelek). If you need information on making ahead or storing this dressing recipe, be sure to check out my recipe post on how to make sesame ginger dressing.

Salad Ingredients: In terms of the salad ingredients, you will need 3 cups of cooked quinoa, purple cabbage, carrots, red bell peppers, scallions, cucumbers, edamame, cilantro (optional), and roasted nuts like O Organics Cashews, Peanuts, and Almonds (for extra crunch).

Substitutions and Helpful Notes For The Ingredients:

Red Cabbage: As I mentioned in my No Mayo Coleslaw and Greek Yogurt Coleslaw recipes, the secret to making cabbage salads work is to slice the cabbage as thinly as you can. This Thai cabbage salad is no different. Because doing so allows the cabbage to soften as soon as it is mixed with the salad dressing and turns it into a soft yet still crunchy salad ingredient. If you do not have purple cabbage, you can use green cabbage instead.
Green Onion: Scallions are a classic for any salad, but you can also use thinly sliced red onion.
Shelled edamame: I consider edamame a staple ingredient for any of my Asian-style salad recipes (i.e. Asian Chicken Salad recipe). However, if you cannot get your hands on it, you can use sugar snap peas instead or omit them altogether.
Quinoa: I used 3 cups of cooked tricolor quinoa, but any type of quinoa (tricolor, white, and red quinoa) would work in this recipe. I usually cook quinoa in bulk and freeze it to have it on hand fast.
Use almond Butter instead of peanut butter: You can use almond butter and peanut butter interchangeably in this recipe. I love using Open Nature’s almond or peanut butter as it is made with nothing but nuts and a bit of sea salt. Not to mention it is super creamy.
Lime Juice: Don’t have rice vinegar? In a pinch, you can use an equal amount of freshly squeezed lime juice or apple cider vinegar instead.

How To Make?

Cook the quinoa: I believe that the best way to make quinoa taste good is to cook it in the vegetable broth after rinsing it. I cooked my quinoa in a pressure cooker (in my instant pot), but you can cook it in a rice cooker, microwave or on the stovetop as well.

Make the Thai Peanut dressing: While the quinoa cooks, make the dressing. Place all salad dressing ingredients in a jar (or a small bowl) and give it a whisk until it is creamy.
Assemble the salad: Place the now-cooked quinoa in a large salad bowl and top it off with all the chopped veggies.

Drizzle it with the dressing: Pour the spicy peanut dressing over the salad and give it a gentle toss.
Garnish & Serve: Top it off with chopped O Organics organic roasted almonds and cashews with sea salt (for extra crunch) and chopped fresh cilantro (optional).

What to serve it with?

This crunchy Thai quinoa salad is a meal-worthy salad that you can serve by itself. However, I also love to serve it as a vegetable side dish with my Thai Lemongrass Chicken or Orange Ginger Chicken.

Additionally, if you are serving it during the BBQ season, you can easily pair it with Grilled Mahi Mahi or Grilled Shrimp Skewers for a healthy meal that is guaranteed to impress.

Make Ahead & Storage:

Can I make it ahead, you ask? You sure can. As a matter of fact, this Asian Quinoa Salad recipe is one of my favorite meal prep lunches. Simply store it in individual airtight containers in the fridge and enjoy it throughout the week.

If you decide to do so, I highly recommend storing the dressing separately and tossing it with the salad right before serving it.

And if you end up with leftovers of this quinoa cabbage salad, simply store them in an airtight container in the fridge for up to two days.

A Few Helpful Tips & Variations:

Taste for seasoning: I highly recommend giving a taste to the salad before serving it. I used a minimal amount of tamari sauce in the recipe below to make it work for everyone. However, as someone who is addicted to salt, I use almost double the amount of tamari when I make this salad for us.
Turn it into a Thai Chicken Quinoa Salad: If I am serving this for my meat-loving husband, I usually bake split chicken breasts or air fryer chicken legs, cut (or shred) them into cubes, and incorporate them into the salad.

FAQs

What is Thai Quinoa Salad?

Thai Quinoa Salad is an Asian-styled salad made with crunchy vegetables like cabbage, bell peppers, and cucumbers, and drizzled with a spicy peanut sauce that is flavored with ginger, garlic, and sesame oil.

Is quinoa salad eaten hot or cold?

One of my favorite things about this Thai quinoa recipe is that it can be served warm, room temperature, or cold. If I am serving it as a main dish, I usually serve it warm. I love that the freshly cooked and still warm quinoa absorbs the dressing right away and makes it incredibly delicious and creamy. However, it makes a great salad when served cold as well, which is why I usually make it a part of my weekly meal prep and store it in individual containers.

Check Out These Products and More in Shaw’s:

There you have it friends, a Thai-style crunchy quinoa salad recipe that you can make all year round. I love shopping at our local Shaw’s and appreciate that they have a great collection of organic ingredients that I can use in my everyday cooking. If there is one in your area, be sure to check out their products.

Other Quinoa Recipes You Might Like:

If you liked this easy quinoa salad recipe, I suspect that you are like me; a fan of quinoa salads and include it in your weekly meal prep.

Quinoa Stew
Vegetarian Quinoa Chili
Sweet Potato Quinoa Bowl
Perfectly Seasoned Quinoa recipe
How to flavor quinoa?
Can’t get enough? Check out the rest of my Healthy Quinoa Salads

If you try this Thai Quinoa Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Thai Quinoa Salad Recipe

This Thai Quinoa Salad recipe is my go-to weekday lunch. It is easy and quick to make, naturally vegan and gluten free. Packed with crunchy veggies like carrots, cabbage, and cucumber and tossed with a peanut butter/almond butter dressing, it is guaranteed to impress.

Course Salad

Cuisine Asian Cuisine, Thai

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 395kcal

Author Aysegul Sanford

Ingredients

For The Peanut Butter Dressing:

3 tablespoons Open Nature® almond or peanut butter* (unsweetened/unsalted)
2 tablespoons maple syrup or honey
1/4 cup rice vinegar
2 tablespoons tamari or soy sauce
2 teaspoons toasted sesame oil
1 clove of garlic minced
1 tablespoon fresh ginger grated
1 teaspoon chili pepper sauce I used Sriracha – optional
1/4 teaspoon coarse sea salt

For The Salad:

3 cups cooked quinoa warm or cold
3 small carrots peeled and shredded
1 cup red cabbage sliced thinly
1 red bell pepper chopped
5 stalks of scallions sliced thinly (both green and white parts)
2 Persian cucumbers peeled and cut into small pieces
1 cup edamame or sugar snap peas
½ cup fresh cilantro chopped
1 cup roasted and lightly salted nuts chopped ( I used cashews and almonds)

Instructions

To make the dressing: Place all the ingredients in a jar and whisk until emulsified.
To make the salad: Place the quinoa, carrots, cabbage, bell pepper, scallions, cucumber, edamame, and cilantro in a large salad bowl.
Drizzle the dressing over the salad. Give it a toss. Garnish with cashews and almonds. Serve.

Video

Notes

Make Ahead: This salad is one of my favorite meal prep lunches because it stores well. Simply make the salad and dressing. Place the salad ingredients in individual meal prep bowls and store them with the dressing on the side. When ready to serve, drizzle it with the dressing and toss.
Storage: You can store the leftovers in an airtight container for up to 2 days in the fridge. When ready to serve, give it a mix, give it a taste, and season with salt, if necessary.

Nutrition

The post Thai Quinoa Salad appeared first on Foolproof Living.