Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

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One Pan Creamy Chicken and Gnocchi

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Juicy chicken thighs, pillowy gnocchi, and a luxurious cream sauce all come together in this One Pan Creamy Chicken and Gnocchi recipe. It’s an easy and super comforting option for dinner!

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piece of cooked chicken in a white bowl surrounded by saucy gnocchi and kale.

Italian chicken gnocchi recipe

I think every home cook needs a few one-pan recipes up their sleeve. Whether it’s Creamy Tuscan Salmon, Penne with Vegetables, or Mediterranean Chicken and Orzo, these easy recipes are always loaded with flavor and never take much time to put together. This One Pan Creamy Chicken and Gnocchi recipe is no different!

close up on cooked chicken, gnocchi, and greens in a pan.

Made with juicy pan-fried chicken thighs, potato gnocchi, and a comforting cream sauce, this easy creamy chicken gnocchi needs to be added to your dinner rotation! All it takes is 25 minutes and a handful of pantry-staple ingredients. Made in just one pan, clean-up is a breeze and the preparation is hassle-free.

individual white bowls holding raw chicken, gnocchi, cheese, flour, onions, cream, and seasonings.

Creamy chicken gnocchi ingredients

  • Chicken thighs – I prefer to make this dish with boneless and skinless chicken thighs, but bone-in thighs or chicken breast will work as well. All you have to do is adjust the cooking times.
  • Gnocchi – Soft and pillowy potato gnocchi is made from a mix of mashed potatoes, flour, and eggs. They’re like little dumplings that taste delicious when served in a creamy sauce with meat, with butter and herbs, or surrounded by veggies.
  • Chicken broth – While this plays well with the rest of the flavors, you can use vegetable or beef broth instead. 
  • Half and half – This is the secret to a luscious, creamy sauce for the chicken gnocchi. You can use regular milk, dairy free milk, or coconut milk instead if you’d like.
  • Veggies – Onion and garlic for savoriness, and sun dried tomatoes for classic Italian flavors. Stir in some fresh kale or any leafy green you love for added nutrition.
  • Flour – A little all purpose flour helps thicken the sauce.
large pink pot with cooked chicken thighs inside.
large pink pot filled with an orange creamy sauce.
cooked chicken and gnocchi in a large pink pot.

How to make gnocchi with chicken and cream sauce

  1. Cook the gnocchi: Boil some salted water and cook the gnocchi according to the package instructions (or until it’s slightly underdone).
  2. Pan fry the chicken: Add the seasoned chicken thighs to a skillet over medium heat. Cook until both sides are golden brown. Take them out of the pan and set aside.
  3. Saute the veggies: Saute the onion in the same pan with the leftover chicken fat. Add the garlic and sun dried tomatoes for 1 minute before stirring in the flour and remaining butter.
  4. Make the cream sauce: Slowly stir a little chicken broth at a time so the sauce can thicken. Afterward, pour in the half and half.
  5. Simmer everything together: Mix the kale into the sauce. Once the leaves have wilted, add the remaining cream, the cooked chicken, and gnocchi back into the pan. Leave the thighs whole or cut them into smaller pieces before letting everything simmer and heat up together for a few minutes.
  6. Serve and enjoy: Sprinkle parmesan cheese and fresh basil on top, then serve!
cooked gnocchi and chicken covered in white shredded cheese, greens, and a creamy sauce in a large pink pot.

Tips and substitutions

  • Undercook the gnocchi – The gnocchi will finish cooking in the cream sauce so only boil it until it’s al dente or slightly chewy.
  • For added brightness – Add a splash of white wine or lemon juice to the creamy sauce.
  • Save time – By cooking your chicken thighs ahead of time or switch them for pre-cooked shredded chicken or storebought rotisserie chicken.
  • Add-ins – Add as much as you like to the skillet, like mushrooms, peppers, sausage, bacon, peas, green beans, or spinach.
  • Toppings – Red chili flakes, parsley, basil, pesto sauce, or parmesan would all be delicious garnishes on top of the creamy chicken.
  • Storing – Creamy chicken and gnocchi is best enjoyed the day it’s made. You can try storing the leftovers in an airtight container in the fridge for about a day, but the gnocchi may get a little soggy.
2 white bowls filled with cooked and sauce-covered chicken, gnocchi, and greens.

Frequently asked questions

Can you make this keto-friendly?

To make your one-pan chicken and gnocchi keto and low carb, swap the potato gnocchi for frozen cauliflower gnocchi instead (I get mine from Trader Joe’s). You’ll also need to skip the flour in the sauce or try thickening it with a mixture of cornstarch and water instead, and leave out the sun-dried tomatoes.

How can you tell the chicken thighs are done cooking?

Both sides of the pan-fried chicken thighs should be golden brown on the outside and no longer pink on the inside. If you still aren’t sure, use a meat thermometer to measure the internal temperature. Chicken is safe to eat when it reads 165ºF. 

Can you make this with another meat?

Absolutely! Try this recipe with salmon filets, shrimp, bacon, or white fish instead.

Can you make this gluten-free?

Traditional gnocchi contains flour, so you’ll need to look for a certified gluten-free brand or use the cauliflower gnocchi from Trader Joe’s instead. Thicken the sauce with a gluten-free flour instead of all-purpose flour.

close up on a spoon scooping cooked chicken from a large pot filled with creamy gnocchi and chicken.

Looking for more comforting chicken dinners?

Did you try this One Pan Creamy Chicken and Gnocchi recipe? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 1 vote

One Pan Creamy Chicken and Gnocchi

Juicy chicken thighs, pillowy gnocchi, and a luxurious cream sauce all come together in this One Pan Creamy Chicken and Gnocchi recipe. It’s an easy and super comforting option for dinner!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Keyword: 30 minute meal, chicken, dinner, easy dinner, family friendly, weeknight dinner
Servings: 6 servings
Calories: 570kcal
Author: Lena Gladstone

Ingredients

  • 1 ½ lbs chicken thighs boneless and skinless
  • 16 oz potato gnocchi
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 bunch kale stems removed, and leaves cut into bite-sized pieces
  • 1 ½ cup chicken broth
  • 1 cup half and half divided
  • 4 tbsp sundried tomatoes chopped
  • 4 tbsp unsalted butter divided
  • 1 tbsp olive oil divided
  • 2 tbsp all-purpose flour
  • 1 ½ tsp smoked paprika or use regular paprika
  • ¼ cup Parmesan freshly grated
  • 2 tsp Kosher salt or more to taste
  • 2 tbsp basil chopped

Instructions

  • Cook gnocchi for 2 minutes in a large pot of salted water, once cooked, drain well and set aside. I like to undercook them since we will finish them off in the sauce.
  • Pat the chicken thighs dry with a paper towel. Season with 1 teaspoon of salt and paprika on both sides.
  • Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches if needed, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 3-4 minutes per side. Remove to a plate and set aside.
  • In the same pan, add onion and cook in the remaining fat, scraping any bits left from the chicken, stirring frequently, until tender, about 3-5 minutes.
  • Add in the garlic, chopped sundried tomatoes, cook until fragrant, about 1 minute.
  • Add 2 tablespoons of flour along with 2 tablespoons of butter and cook while stirring for an additional 1 minute.
  • Add in the chicken broth, stirring until slightly thickened, about 2-3 minutes. Stir in half and half, cook for an additional 1-2 minutes; season with ½ teaspoon of salt, or more to taste.
  • Turn heat to low, add in the kale, and cook for about 2 minutes until wilted. Add an additional ½ cup half and half and ½ teaspoon of salt and stir for another minute.
  • Add chicken (you can cut it into strips or leave it whole) and gnocchi to the skillet. Bring to a simmer to heat up for an additional 2 minutes.
  • Turn off heat, sprinkle with Parmesan cheese and basil. Serve right away and enjoy.

Nutrition

Calories: 570kcal | Carbohydrates: 38g | Protein: 26g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1436mg | Potassium: 610mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2974IU | Vitamin C: 34mg | Calcium: 169mg | Iron: 5mg

Easy Miso Cream Cheese Dip

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This 5-minute Easy Miso Cream Cheese Dip is a healthy party appetizer or tangy bagel spread. All you need are 2 ingredients and 1 bowl!

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large white platter holding a white dip and sliced red apples.

Miso-infused cream cheese dip

Here’s what you have to do when friends or family pop by without warming and you don’t have anything delicious prepared: grab some whipped cream cheese and white miso paste, mix the two together, and serve with all sorts of fresh goodies. Sit back and watch as your guests are wowed!

womans hand dipping an apple slice in a creamy white dip.

My Easy Miso Cream Cheese Dip is perfect for any occasion. Whether you need a healthy party snack, something quick and easy to enjoy after work, or an exciting spread for your morning bagels, this dip is always the right choice. Bonus: you only need 2 ingredients, 1 bowl, and 5 minutes!

Make sure to include this easy cream cheese spread on a Bagel Brunch Board in the mornings or a Charcuterie Board at night. It’s delicious paired with anything, from crackers, to bread, to veggies!

overhead view of a white platter holding a white creamy dip and sliced red apples

What is miso paste?

Miso paste is made from fermented soybeans. Combining the soybeans with a special mold (koji) helps to break down the enzymes in the beans and leaves you with the finished miso paste.

You can usually find miso in 2 varieties: white and red. White miso is lighter tasting and less salty compared to red miso because it doesn’t ferment as long.

large white platter holding a white dip and sliced red apples.

What does miso paste taste like?

Miso tastes salty, earthy, and tangy thanks to its lengthy fermentation process. It’s a popular choice in soup, dip, sauce, and on vegetables to infuse delightful and distinguishable umami flavors. It’s why I love mixing it into something simple, like cream cheese, because it really gives basic ingredients a huge boost!

scoops of white cream cheese next to white miso paste in small beige bowls.

Creamy miso dip ingredients

  • Whipped cream cheese – You can buy pre-whipped cream cheese or whip it yourself using a standing or handheld mixer. Whipping cream cheese for dip creates delicious, light, and airy bites!
  • Miso paste – Made from fermented soybeans, miso is a flavor-packed paste used in many Asian recipes like ramen and rice bowls. White miso paste is best for this recipe because it’s mild and light compared to the bolder red miso paste.
cream cheese and miso paste in a beige bowl.
a creamy white dip in a beige bowl.

How to make miso cream cheese dip

  1. Whip the cream cheese: Use a standing or handheld mixer to whip the cream cheese until it’s light and fluffy.
  2. Mix and enjoy: To finish, add the whipped cream cheese and miso to a serving bowl and mix well. Serve at room temperature and enjoy! 
slicing a red apple with a knife on a wood board.

Serving suggestions

Keep this light, healthy, and creamy miso dip in your fridge at all times to enjoy as a morning spread or an evening snack. Here are my favorite ways to serve it:

  • As a dip: Surround the cream cheese spread with sliced apples (my favorite), soft and hard pretzels, potato chips, cucumbers, carrots, and bread. 
  • As a spread: On bagels or sandwiches with lox, cured salmon, avocado, and pickled red onions.
large white platter holding a white dip and sliced red apples.

More savory dips to try

Did you try this Easy Miso Cream Cheese Dip? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 1 vote

Easy Miso Cream Cheese Dip

This 5-minute Easy Miso Cream Cheese Dip is a healthy party appetizer or tangy bagel spread. All you need are 2 ingredients and 1 bowl!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Snack
Cuisine: American, Asian
Keyword: breakfast, easy, easy appetizer, healthy snack, snack, spread
Servings: 6 servings
Calories: 200kcal
Author: Lena Gladstone

Ingredients

  • 12 oz whipped cream cheese
  • 3-4 tsp White Miso paste

Instructions

  • In a bowl, add cream cheese and miso paste. Mix well.
  • Serve at room temp with your favorite apples, pretzels, potato chips, or veggies.

Nutrition

Calories: 200kcal | Carbohydrates: 3g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 294mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 764IU | Calcium: 57mg | Iron: 1mg

French Onion Chicken Meatballs (Low Carb)

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These French Onion Chicken Meatballs (Low Carb) are juicy, tender, and packed with all of the classic flavors of a comforting French onion soup! Add a scoop to a bowl of egg noodles, on toasted bread, or enjoy them for a super savory dinner.

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white cheese melted over a platter of meatballs with a close up on a meatball cut in half.

Skillet French onion soup meatballs

Hearty and savory meatballs are the cure for a cold winter day. Whether they’re stuffed into sliders with cheese and tomato sauce, baked in a sweet and sticky sauce, or enjoyed as a healthy appetizer, juicy meatballs are always the ultimate comfort food.

You know what else is a cozy, warming treat? French onion soup! I’ve combined the rich and sweet flavors of this popular soup with tender baked chicken meatballs to create this delectable recipe for French Onion Chicken Meatballs (Low Carb).

overhead view of meatballs covered in melted white cheese in a white pan.

This recipe has everything you could want on a chilly day, like:

  • A savory sauce made with caramelized onions and beef stock.
  • Baked chicken meatballs (without any breadcrumbs!).
  • A layer of gooey melted cheese.
meatballs and caramelized onions on top of mashed potatoes on a white plate.

Once the meatballs are baked and the French onion soup sauce is ready, the two are combined in a skillet and finished with a layer of cheese. It all bakes together to create a savory, rich, and gooey dinner!

What is French onion soup?

This classic cozy soup is made with caramelized onion and a rich beef broth. Each bowl of French onion soup is topped with croutons or toasted bread, then a layer of melted cheese. Each spoonful is ultra-rich, savory, and has a subtle sweetness to keep things interesting. 

small white bowls filled with raw meat, white onions, cheese, herbs, and seasonings.

Chicken meatball ingredients

  • Ground chicken – So juicy and delicious! Use lean ground meat so the meatballs aren’t too greasy.
  • Onion and garlic – Because it won’t taste like soup without these two!
  • Potato chips – Most meatball recipes are made with breadcrumbs to bind the mixture together. I replaced them with crushed plain potato chips to lower the carb count. Plus adds a great flavor.
  • Sweet onions – Caramelized onions are a must in any French onion soup recipe. I prefer to use sweet onions but you can use white onions, yellow onions, red onions, or shallots as well.
  • Beef broth – To give the onion soup sauce a rich, deep flavor. You could use chicken stock but the sauce would have a lighter and brighter taste.
  • Thyme – Fresh is best.
  • Cheese – Gruyère cheese is preferred and the classic choice, but you can use Havarti, Parmesan, Swiss, Mozzarella, Gouda, or Asiago instead.
cookie scoop adding raw chicken meatballs on a baking sheet.
raw chicken meatballs on a baking sheet.
baked chicken meatballs on a baking sheet.

How to make low carb French onion chicken meatballs

  1. Make the meatballs: Combine all of the meatball ingredients together in a large bowl. Roll the mixture into balls and place them on a lined baking sheet. Bake for 8-10 minutes or until the internal temperature reaches 165ºF.
  2. Caramelize the onions: Add the sliced sweet onions and salt to a skillet over medium-low heat. Let them cook until they’re soft and golden brown, adding butter halfway through the process.
  3. Finish the French onion sauce: Pour the garlic, beef broth, and thyme in with the onions. Bring it to a boil, then reduce the heat and let it simmer until the sauce is thick.
  4. Combine, bake, and serve: Transfer the meatballs to the skillet with the sauce. Top the meatballs with some of the onions and then top with cheese and place in the 450 F oven until the cheese melts. Garnish with more parsley and enjoy!
raw onions in a pink skillet.
caramelized onions in a pink skillet.
caramelized onions and meatballs in a pink skillet.

Tips to make the best chicken meatballs

  • Different meat – This recipe works well with lean ground beef, turkey, and pork in case you’re not in the mood for chicken.
  • Caramelizing tip – Make sure you stir the onions often so they don’t burn. The longer you let them caramelize, the richer the flavors will be.
  • Breadcrumbs – Replace the potato chips with breadcrumbs, panko, gluten free breadcrumbs, or almond meal if you don’t need the recipe to be low carb.
  • Storing – Keep any leftover meatballs and sauce in a sealed container in the fridge. They’ll stay fresh for about 3 or 4 days.
cheesy meatballs in a large skillet next to 2 white bowls with mashed potatoes.

How to serve French onion meatballs

Craving meatballs for dinner? Scoop a few meatballs and sauce from the pan onto a hot bowl of freshly cooked egg noodles, pasta, or cauliflower mash. They’re also super delicious as a main dish with smashed potatoes or roasted cauliflower on the side.

Serve the French onion meatballs at your next holiday celebration or potluck. Add 1 or 2 meatballs to a crostini or toasted crusty bread, add some cheese on top, then place in a toaster oven until the cheese melts. Yum!

close up on a spoon removing a cheese covered meatball from a pan.

Can you freeze meatballs?

You sure can! Just keep the meatballs and French onion sauce separate. You can freeze both in freezer-safe bags for up to 3 months. To serve later, defrost in the fridge overnight and bake with the sauce and cheese on top to heat up.

meatballs and caramelized onions on top of mashed potatoes on a white plate.

More warm and cozy recipes to try

Did you try these French Onion Chicken Meatballs? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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4.29 from 7 votes

These French Onion Chicken Meatballs (Low Carb

These French Onion Chicken Meatballs (Low Carb) are juicy, tender, and packed with all of the classic flavors of a comforting French onion soup! Add a scoop to a bowl of egg noodles, on toasted bread, or enjoy them for a super savory dinner.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Dinner, Main Course
Cuisine: American
Keyword: chicken, dinner, low carb, low carb dinner, meatballs, soup, weeknight meal
Servings: 26 meatballs
Calories: 93kcal
Author: Lena Gladstone

Ingredients

Chicken Meatballs

  • 1 lb ground chicken lean or thighs
  • 1 medium sweet onion grated and drained
  • 1 egg
  • 4 cloves garlic grated
  • ⅓ cup potato chips crushed (measure once crushed)
  • ⅓ cup Parmesan cheese grated
  • ⅓ cup parsley or cilantro, finely chopped
  • 1 ½ tsp kosher salt

French Onion Sauce

  • 2 large sweet onions thinly sliced
  • 6 cloves garlic minced
  • 2 tbsp unsalted butter
  • 3 tbsp olive oil
  • 1 ½ cups beef broth
  • 6 sprigs fresh thyme plus more for garnish
  • 1 tsp kosher salt
  • 7 slices Havarti cheese or substitute with 2 cups gruyere cheese

Instructions

Chicken Meatballs

  • Preheat your oven to 450 degrees. Line a baking sheet with parchment paper and set it aside.
  • In a large mixing bowl, combine all meatball ingredients. Mix well with your hands or a spoon until combined.
  • Scoop the chicken mixture with a 1½ – inch cookie scoop onto the parchment paper-lined cookie sheet.
  • Using wet hands form the meatballs and place them back on the baking sheet.
  • Bake for 8-10 minutes or until the internal temperature is 165F. Keep oven on to melt the cheese on top.

French Onion Sauce

  • Heat a large oven-safe skillet over medium-low heat and add the olive oil. Add sliced onions and salt, cook until very soft and golden brown, about 20 minutes, add butter halfway after cooking. Stirring them often to prevent burning.
  • Add in the minced garlic and cook for an additional minute.
  • Add the fresh thyme and beef broth. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes.
  • Add the baked meatballs to the skillet, top with some of the caramelized onions, and then the cheese over the meatballs.
  • Add pan to the 450F oven and bake until cheese has melted about 3-5 minutes. Serve them warm, garnish the meatballs with fresh parsley.

Notes

Substitutions and Tips:
Onions: I prefer sweet onions for this recipe. But you could use whatever onion you wanted – white, yellow, red, etc.
Cheese: I like using Havarti or Gruyère cheese, but you can swap it for one of the following cheeses or use any combination of Jarlsberg, Asiago, a mix of Fontina/Parmesan, Swiss, or Gouda.
Stock: Beef stock produces a rich, deep flavor. You could use chicken stock but the sauce would have a lighter and brighter taste.
Ground Meat: This recipe should work with ground beef or pork (or a combination) just make sure to buy lean meat!
Bread Crumbs: You can swap potato chips for bread crumbs, panko, or almond meal, however, this does raise the carb count to the recipe.
Can you freeze the meatballs?
These meatballs and sauce will keep in the fridge in an airtight container for 4 days. You can also freeze them and store them in a resealable freezer bag for up to 3 months. I would suggest separating the sauce and meatballs and bring to room temp before reheating them.

Nutrition

Calories: 93kcal | Carbohydrates: 4g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 322mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg

Pan-Seared Miso Salmon Rice Bowls

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Marinated in a savory and sweet miso glaze, these Pan-Seared Miso Salmon Rice Bowls are loaded with tender salmon, marinated cabbage, hearty sauteed vegetables, and brown rice. Serve them for lunch or dinner for a flavorful and healthy Asian-inspired meal!

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cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

Pan-seared glazed salmon bowls

There’s something special about a loaded grain bowl. Whether it’s the layers of raw fish and crisp vegetables in a Sushi Poke Bowl or the zesty ground beef in a Healthy Taco Bowl, these filling meals always have so much to offer!

pinterest image of cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

It’s why I love these Pan-Seared Miso Salmon Rice Bowls so much. Each bite is layered with tender pan-seared miso-glazed salmon, sauteed mushrooms, marinated cabbage, and fresh toppings. Plus, they’re completely versatile and make for a delicious family dinner or filling weekday lunch.

cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

You’re going to love these tasty salmon bowls! They’re:

  • Loaded with Asian-inspired flavors.
  • Perfect for dinners, lunches, and meal prep.
  • Completely versatile! Make them with any grain you love and all of your favorite toppings.
individual white bowls filled with raw salmon, cooked rice, mushrooms, purple cabbage, dark brown sauces, and seasonings.

Miso salmon bowl ingredients

  • Salmon – This recipe uses enough salmon to feed a family, but you can easily make more for meal prep or store the leftovers in the fridge for a few days.
  • Miso glaze – Flavor your salmon the right way with a miso glaze. Made from miso paste, hot sauce, honey, soy sauce, and rice vinegar, the flavors soak into the salmon filets for a boost of earthy, tangy flavors.
  • Cabbage – I like the look of purple cabbage, but you can use green if that’s what you have at home.
  • Honey lime marinade – Marinating cabbage in a zesty mix of honey, lime juice, salt and sesame oil breaks down its tough and bitter texture. Plus, it infuses layers of tangy flavors!
  • Shiitake mushrooms – Any kind of mushroom will work here. They’re sauteed quickly before being plated with the salmon.
  • Brown rice – Or use your favorite grain, cauliflower rice, or leafy greens instead.
  • Toppings – Top your bowl with fresh vegetables, sesame seeds, or chopped nuts to complete the meal.
marinating salmon filets in a white bowl filled with a dark brown liquid.
stirring shredded purple cabbage in a grey bowl with a fork.
cooking 4 salmon filets in a metal pan.

How to make salmon bowls

  1. Marinate the salmon: Mix the miso glaze ingredients together in a shallow dish. Place the salmon filets in the dish skin side up and let them marinate while you prepare the cabbage.
  2. Marinate the cabbage: Toss the cabbage in a bowl with the marinade ingredients. Let it sit and tenderize while you prepare the rest of the recipe.
  3. Saute the vegetables: Saute the mushrooms in the hot pan until they’re soft and tender.
  4. Pan-sear the salmon: Heat some oil in a skillet over medium-low heat. Place the salmon filet skin side down to sear for a few minutes, then flip to cook the other side. Transfer the cooked filets to a plate.
  5. Assemble and enjoy: Divide the cooked rice between bowls and top each one with salmon and mushrooms. Add your desired toppings and enjoy!
2 white bowls filled with cooked salmon filets, rice, avocado, purple cabbage, mushrooms, and green cilantro.

Salmon bowl add-ins

Craving a fuller salmon bowl? All of these extra toppings play well with the earthy, zesty flavors:

pinterest image with 2 photos of cooked salmon in a pan and a white bowl with cooked salmon, rice, avocado, purple cabbage, mushrooms, and green cilantro.

What to serve with miso salmon bowls

Start the meal with a cucumber salad, shishito peppers, or pickled vegetables for a refreshing appetizer. The bowls are pretty filling on their own, but you can always serve them next to keto baked meatballs, grilled shrimp, sauteed broccolini, or zucchini salad to make the meal complete.

A white bowl filled with cooked salmon filet, rice, avocado, purple cabbage, mushrooms, and green cilantro sitting on a pink towel.

Frequently asked questions

What side of salmon do you sear first? 

Always start by searing a salmon filet skin side down. The skin is tough, meaning it can withstand high heat right off the bat and you won’t run the risk of burning the filet.

How can you tell salmon is done cooking?

The finished salmon filet will go from a pink color to opaque on the outside and slightly pink on the inside. According to Bon Appetit, the salmon should separate slightly from the white strips of fat when you squeeze both sides. If it flakes too much or crumbles, that means it’s overdone.

Can it be made gluten-free?

All you have to do is swap the soy sauce for gluten-free tamari to make these salmon bowls gluten-free.

How long does miso salmon last?

The leftover cooked salmon will stay fresh for 3 to 4 days when stored in an airtight container in the fridge.

pinterest image of cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

Hungry for more flavorful salmon recipes?

If you give these Pan-Seared Miso Salmon Rice Bowls a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them on my page!

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5 from 1 vote

Pan-Seared Miso Salmon Rice Bowls

Marinated in a savory and sweet miso glaze, these Pan-Seared Miso Salmon Rice Bowls are loaded with tender salmon, marinated cabbage, hearty sauteed vegetables, and brown rice. Serve them for lunch or dinner for a flavorful and healthy Asian-inspired meal!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Keyword: asian, asian salmon, date night, dinner, easy meal, healthy salad, lunch, miso, rice, salmon, weeknight dinner
Servings: 4 servings
Calories: 612kcal
Author: Lena Gladstone

Ingredients

Salmon

  • 1 lb salmon filet skin on, cut into 4 portions
  • 2 tbsp avocado oil divided
  • 2 tbsp sesame oil divided
  • 2 cups cooked brown rice cooked and divided or use cauliflower rice
  • 4 oz shiitake mushrooms or use your favorite mushrooms
  • 1 large avocado sliced or cubed
  • 4 tbsp cilantro torn
  • ¼ tsp kosher salt
  • ½ tbsp sesame seeds divided

Miso glaze for salmon

  • 2 tbsp white miso paste
  • 1 tsp sriracha sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp sesame oil

Marinated Cabbage

  • 2 cups purple cabbage finely shredded
  • 2 tbsp lime juice
  • 1 tbsp sesame oil
  • 1 tsp honey
  • ½ tsp kosher salt

Instructions

Miso glaze for salmon

  • In a bowl, mix all ingredients together and marinate salmon filet in it while you prep the rest of the ingredients.

Marinated Cabbage

  • In another bowl, mix lime juice, salt, honey and 1 tablespoon sesame oil, mix well, add red cabbage, toss and let it sit while you prep the rest of the ingredients.

Salmon

  • Heat a non-stick pan to medium-high heat, add 1 tbsp avocado and 1 tablespoon of sesame oil, mushrooms, and ¼ teaspoon of salt, sauté for 3-4 minutes. Remove to a plate.
  • In the same pan, drizzle in the remaining 1 tablespoon of avocado and sesame oil, heat it up over medium-low heat, and add the marinated salmon (skin side down), cook it for 2-3 minutes then turn and cook again for 2-3 minutes. Once done, remove to a plate.
  • Once everything has been cooked, you are ready to assemble your bowls. In each bowl, divide the cooked rice, place the salmon on top, and spread the rest of the toppings around. In the end, sprinkle with sesame seeds.

Nutrition

Calories: 612kcal | Carbohydrates: 42g | Protein: 29g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Cholesterol: 62mg | Sodium: 1352mg | Potassium: 1128mg | Fiber: 7g | Sugar: 9g | Vitamin A: 655IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 3mg
pinterest image of cooked salmon filet in a white bowl with rice, avocado, purple cabbage, mushrooms, and green cilantro.

Spicy Bacon and Eggs Breakfast Burritos

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Savory and filling ​​Spicy Bacon and Eggs Breakfast Burritos are stuffed with roasted hatch chilies, Mexican cheese, eggs, and bacon. Assemble and wrap them in no time for a satisfying breakfast you can freeze for later or eat on the go.

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showing the inside of a halved breakfast burrito on parchment paper

Spicy breakfast burritos with hatch green chilies

Talk about the best breakfast ever! These hearty, filling, and Spicy Bacon and Eggs Breakfast Burritos are so satisfying and easy to make ahead of time. Fill them with your favorite Mexican ingredients to really up the flavor and heat!

The secret ingredient in these spicy burritos are New Mexico hatch green chilies. These spicy green peppers provide just the right amount of heat in every bite. They’re a little less spicy than your average jalapeno pepper and give the burritos layers of crowd-pleasing flavors.

You can easily make these breakfast burritos ahead of time and even freeze them for later. Along with my Low Carb Everything Bagels and Instant Pot Egg Bites, they’re one of my favorite breakfasts to devour in a hurry.

3 toasted and wrapped burritos on a wood board

Bacon and egg burrito ingredients

  • Hatch chili peppers – These rich and smoky New Mexican chili peppers are slightly less spicy than jalapeno peppers, but can sometimes pack in the same amount of heat. They’re the key ingredient when you want your burritos to pop!
  • Bacon – The crispier, the better! Feel free to swap the bacon with any taco seasoned ground beef, chorizo, ham, or breakfast sausages.
  • Eggs – Fresh scrambled eggs are what make this a signature breakfast burrito.
  • Mexican cheese – Use a mixture of good melting cheeses, like Oaxaca, Asadero, or Monterey Jack. If you can’t find Mexican cheese, use your favorite cheese that shreds and melts well.
  • Flour tortillas – Use large burrito-sized tortillas (8 inches or larger).
  • Fillings – I like to stuff breakfast burritos with avocados, tomatoes, and cilantro to double down on the Mexican flavors but you can use anything you like.
individual white bowls holding raw bacon, eggs, roasted peppers, cheese, and tortillas

How to make spicy breakfast burritos

  1. Crisp the bacon: Cook the bacon in a skillet until it’s nice and crispy. Save the fat in the pan and let the bacon drain on a paper towel-lined plate.
  2. Saute the chilies: In the pan with the bacon fat, saute the onions until they’re soft. Add the hatch chili peppers and cook until they’re nicely charred.
  3. Scramble the eggs: Whisk the eggs in a bowl to get them frothy. Pour them into the pan. Halfway through cooking, add the cheese and slowly scrape the pan until the eggs are cooked and the cheese is melted.
  4. Assemble the burritos: Scoop some of the eggs into the tortillas, then add the bacon, onions, chilies, and your fillings. Tightly wrap it up, then enjoy!
womans hands wrapping a tortilla around filling in the middle
womans hands wrapping a burrito
womans hands wrapping a burrito

Tips and substitutions

  • More spice – Use an extra hatch chili or replace them with jalapenos. To really up the spice, try adding spicy chorizo instead or in addition to the bacon.
  • Less spice – Replace the hatch chilies with bell peppers.
  • To seal the burritos close – Sear the wrapped tortillas in the warm pan on both sides until golden brown.
  • Vegetarian – Leave out the bacon to make vegetarian breakfast burritos instead.
  • Add ins – Crumble up some breakfast sausages or chorizo, stuff the burritos with breakfast potatoes, pickled red onions, and more fresh vegetables, stir homemade pesto into the scrambled eggs, or add anything else you like to customize your easy burritos!
  • To store – Wrap the assembled burritos tightly in plastic and store in the fridge for 1 or 2 days.

What to serve with breakfast burritos

For a hearty and filling breakfast, serve them hot next to breakfast potatoes, fresh fruit, potato latkes, refried beans, avocado, and guacamole, salsa, or hot sauce for dipping. If you’re in a hurry to get out the door, blend a fruit smoothie while you wait for the made-ahead burrito to heat up for a complete and satisfying start to your day.

Freezing breakfast burritos

You can double or triple this recipe and freeze the burritos for easy grab-and-go weekday breakfasts. To freeze the assembled burritos, wait for them to cool before individually wrapping them in foil. They freeze well for 2 or 3 months.

close up on eggs, meat, and avocado inside of a halved breakfast burrito.

More filling breakfast recipes to try

If you try these Spicy Bacon and Eggs Breakfast Burritos let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
5 from 1 vote

Spicy Bacon and Eggs Breakfast Burritos

Savory and filling ​​Spicy Bacon and Eggs Breakfast Burritos are stuffed with roasted hatch chilies, Mexican cheese, eggs, and bacon. Assemble and wrap them in no time for a satisfying breakfast you can freeze for later or eat on the go.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Brunch
Cuisine: Mexican
Keyword: 30 minute meal, bacon, breakfast, breakfast sandwich, egg, eggs, mexican food, spicy
Servings: 6 burritos
Calories: 454kcal
Author: Lena Gladstone

Ingredients

  • 6 flour tortillas burrito size, 8 inch or larger
  • 2 hatch chili peppers roasted and chopped or use bell pepper
  • 8 slices bacon cut into 1” pieces
  • 1 medium sweet onion chopped
  • 1 cup Mexican cheese
  • 8 large eggs
  • 1 ½ tsp kosher salt divided
  • 4 tbsp cilantro chopped
  • 1 avocado pitted and sliced
  • 1 tomato chopped, optional

Instructions

  • Preheat the pan to medium heat, add bacon and cook until crispy, about 3 mins. Remove bacon to a plate. Save bacon fat, remove 2 tablespoons of bacon fat for eggs.
  • In the remaining bacon fat, sauté the onions and ½ teaspoon of salt until translucent, about 3 mins. Add hatch chilies and cook for another 2 mins.
  • In a bowl add eggs, 1 teaspoon of salt, and 4 tablespoons of cold water, whisk until frothy. Add eggs to a pan with remaining bacon fat or use some butter to cook on low heat.
  • Add cheese to the eggs halfway while cooking. Using a rubber spatula, slowly scrape the pan across, back and forth, repeat this until the eggs are nice and fluffy and cheese is melted.
  • To assemble the burritos, add eggs to the shells, then bacon, onion, and hatch chilies, avocado, tomatoes, and cilantro.
  • Tightly wrap the burritos closed.
  • Optional, add the burritos to a pan to crisp up. Serve with salsa or hot sauce.

Nutrition

Calories: 454kcal | Carbohydrates: 25g | Protein: 20g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 285mg | Sodium: 1264mg | Potassium: 490mg | Fiber: 4g | Sugar: 6g | Vitamin A: 732IU | Vitamin C: 11mg | Calcium: 211mg | Iron: 3mg

Dark Chocolate Covered Stuffed Dates

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Dark Chocolate Covered Stuffed Dates are an easy no-bake dessert you can serve around the holidays or gift to friends. Stuffed with peanut butter and coated in a chocolate shell, these vegan and gluten-free treats are easy to love.

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chocolate covered dates on a white plate topped with salt and red strawberry powder

Dark chocolate covered peanut butter stuffed dates

Craving a healthy dessert for the holidays? My Dark Chocolate Covered Stuffed Dates a​​re made with 5 simple and vegan-friendly ingredients. Don’t even think about turning on your oven because this is an easy no-bake dessert! 

pinterest image of chocolate covered dates on parchment paper

Medjool dates are nice and sweet all on their own and only get better when stuffed with peanut butter. The caramel and nutty inside is the perfect complement to a rich dark chocolate coating. Add as many toppings to the coated dates as you like – think of it as a small canvas!

There are so many reasons to love this simple dessert, but these are my favorite features:

  • You can whip them up in under 30 minutes.
  • Made with 5 gluten free and vegan ingredients.
  • They freeze well for months at a time.
  • Give them away for sweet, easy, and beautiful gifts!
Removing pits from dates using a knife on a wood board.

If you’re craving more chocolatey treats, then you have to give my Dark Chocolate Almond Butter Cups and Chocolate Cardamom Banana Waffles a try!

small white bowls filled with chocolate chips, peanut butter, strawberry powder, and dates.
pinterest image of a womans hand picking up a chocolate covered date from a plate.

Peanut butter stuffed dates ingredients

  • Dates – Pitted Medjool dates are best because they’re large and easy to stuff, but can be a little expensive. You can also use Deglet Noor dates as a smaller, budget-friendly option.
  • Peanut butter – For stuffing! Feel free to substitute this for almond butter, cashew butter, tahini, or sunflower seed butter.
  • Dark chocolate – The chocolate is melted and used to coat the stuffed dates. If you’re not a fan of dark chocolate covered dates, you can use semi-sweet chocolate instead.
  • Coconut oil – Mixing coconut oil into the melted chocolate will ensure the chocolate coating hardens and forms a signature crackle with each bite.
peanut butter stuffed dates in a white baking dish
dipping dates into melted chocolate.
close up on rows of chocolate covered dates on parchment paper.

How to make chocolate coated dates

  1. Stuff the dates: Make a slit in each date and remove the pits. Pull them slightly apart and add 1-2 teaspoons of peanut butter into each cavity. Place them on a lined baking sheet and freeze while you prepare the chocolate coating.
  2. Melt the chocolate: Add the chocolate and coconut oil to a bowl. Melt it over a double boiler or in 30-second increments in the microwave.
  3. Coat the dates: Dip each peanut butter stuffed date into the chocolate until it’s fully coated. Transfer to a lined baking sheet.
  4. Decorate and freeze: Decorate the dates with sea salt and any other toppings before the chocolate sets. When they’re done, place the dates in the freezer to set, then serve or store them in the fridge for later.
chocolate covered dates on a white plate topped with salt and red strawberry powder

Decorating tips

Go wild and decorate the chocolate-coated stuffed dates with anything you like. You want to make sure they look their very best, especially if you’re gifting them to friends and family. Any of these toppings would look and taste divine:

  • Crushed nuts (almonds, peanuts, pistachios, or pecans)
  • Raw cacao nibs
  • Sprinkles
  • A drizzle of extra melted dark chocolate or white chocolate (once the chocolate coating is set)
  • Edible flowers
  • Shredded coconut
  • Freeze-dried raspberries
  • Strawberry powder
womans hand holding a chocolate covered date with a bite out of it.

Storing chocolate coated dates

You can store your stuffed and coated dates in the freezer for several months, which is perfect if you plan on serving them for the holidays or will be giving them away as gifts. If you plan on serving them sooner, keep them in a sealed container in the fridge so they’re easy to bite into.

chocolate covered dates on a white plate topped with salt and red strawberry powder

More sweet, healthy dessert recipes

Did you try these Dark Chocolate Covered Stuffed Dates? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 3 votes

Dark Chocolate Covered Stuffed Dates

Dark Chocolate Covered Stuffed Dates are an easy no-bake dessert you can serve around the holidays or gift to friends. Stuffed with peanut butter and coated in a chocolate shell, these vegan and gluten free treats are easy to love.
Prep Time10 mins
Freeze time15 mins
Total Time25 mins
Course: Dessert, Sweet
Cuisine: American
Keyword: dessert, easy dessert, edible gifts, gluten free, healthy snack, holiday gifts, snack, sweet, treat, vegan
Servings: 16 pieces
Calories: 160kcal
Author: Lena Gladstone

Ingredients

  • 16 large Medjool dates pitted
  • 8 tbsp peanut butter can substitute almond butter, cashew butter, or tahini
  • 1 tbsp flaky sea salt
  • 4 oz dark chocolate chopped or cut into small pieces and melted
  • ½ tbsp coconut oil

Instructions

Prep Optional Toppings

  • Shredded coconut, raw cacao nibs, finely chopped nuts, freeze-dried raspberry or strawberry powder.

Make the dates

  • Make a slit in each date, then remove the pits. Using your fingers, separate the dates to create a cavity, but don’t pull them completely apart.
  • Line a baking sheet or a plate with wax or parchment paper.
  • Spoon 1-2 teaspoons of peanut butter into each date cavity, depending on the size of each date. Chill in the freezer for 5 minutes to set.
  • In the meantime, add the chopped dark chocolate and coconut oil in a microwave-safe bowl. Either melt in a double boiler or in the microwave stirring with a rubber spatula every 30 seconds until chocolate is melted and smooth.
  • Dip each stuffed date into the chocolate, turning to fully coat. Then, use a fork to lift each date out of the chocolate and transfer to your baking sheet or plate. Top each with a pinch of flaky sea salt.
  • Sprinkle any optional toppings on top of the chocolate before the chocolate melts. Freeze the dates until the chocolate sets, about 10-15 minutes.
  • Keep stored in an airtight container in the fridge.

Nutrition

Calories: 160kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 474mg | Potassium: 270mg | Fiber: 3g | Sugar: 18g | Vitamin A: 39IU | Calcium: 24mg | Iron: 1mg
pinterest image of chocolate covered dates on a white plate topped with salt and red strawberry powder

Easy Baba Ganoush Recipe (Keto and Whole30)

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This Easy Baba Ganoush Recipe (Keto and Whole30) is the perfect healthy snack or appetizer. Made with roasted eggplant and a handful of simple ingredients, every bite is exceptionally creamy, smoky, and rich!

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creamy white dip with green herbs and red spices on top in a white bowl and surrounded by vegetables.

Easy baba ganoush from scratch

Whether you’re craving a healthy snack or need a platter of delicious options for your Mediterranean-inspired feast, this Easy Baba Ganoush Recipe (Keto and Whole30) is the answer! Made from roasted eggplant, lemon juice, oil, tahini, and garlic, this creamy and keto-friendly dip comes together easily and is packed with nutrients.

How gorgeous is this white eggplant I found at the farmers market last weekend? I knew I had to make some baba ganoush and share it with you guys.

white and purple eggplants on a white plate.

It’s hard to compete with homemade hummus but you may change your mind after making your own baba ganoush. The flavors are smoky, rich, creamy, and nutty. Yes, it’s similar to hummus, but the flavors are taken to a whole new level!

Make this creamy, keto, and Whole30 dip part of the spread on a Charcuterie Board with olives, veggies, and crackers or the flavorful appetizer before the Greek Chicken Kabobs are ready. The flavors are so hard to resist!

creamy white dip in a white bowl with oil, red spices, and green herbs on top.

What is baba ganoush?

Baba ganoush is a creamy eggplant dip made from cooked and mashed eggplant, lemon, oil, seasonings, and tahini. The recipe originated in Lebanon but is a popular snack or appetizer throughout the Eastern Mediterranean. Traditionally, baba ganoush is served as a dip with pita bread and vegetables.

spoon in a bowl of white creamy dip with plates of crackers and vegetables on the side.

Baba ganoush vs. hummus

Both baba ganoush and hummus are creamy, earthy, tangy, and nutty dips that go great with fresh pita bread. While they look so similar, they’re completely different in taste.

Hummus is made mostly from chickpeas whereas baba ganoush is made with cooked eggplant. The two are both seasoned with garlic and tahini, but baba ganoush ends up with a stronger earthy and smoky flavor (which is even more pronounced when the eggplant is grilled).

Both are also super healthy! Each dip has plenty of fiber, omega-3’s, and vitamins. You’ll find more protein in hummus (thanks to the chickpeas), but the eggplant gives baba ganoush a wider variety of vitamins, minerals, and fiber.

white and purple eggplants on a white plate next to cut lemons, herbs, spices, and oil.

Baba ganoush ingredients

  • Eggplant – The traditional Lebanese baba ganoush recipe calls for the eggplant to be grilled over an open flame. I prefer to slice and bake the eggplant because it’s less messy!
  • Tahini – Give the tahini a good stir before using it. The oil and sesame seeds separate, and you want to make sure you get a good mix of both.
  • Garlic – If you like it a bit more garlicky, you can add one more grated garlic clove.
  • Lemon juice – Just like hummus, fresh lemon juice will add plenty of brightness and tang.
  • Parsley – Use fresh parsley if you can.
  • Sumac – This is a must-have for Middle Eastern cooking. Used as a topping, the sumac provides a subtle citrusy flavor and a nice brightness to each bite. If you can’t find sumac, you can use smoked paprika instead.
charred and cooked eggplant on a white plate.
flesh from a cooked eggplant in a white bowl.
creamy white dip in a white bowl.

How to make baba ganoush from scratch

  1. Prepare the eggplant: Slice the eggplants lengthwise. Use a fork to poke holes in the flesh before drizzling all sides with olive oil. Place them cut side down on a lined baking sheet.
  2. Roast/Grill or Char the eggplant on the stove: If baking, cut the eggplant in half, oil both sides and roast until they collapse. See grilling instructions below. Charring on the stove is super easy, use a fork and prick the eggplant all over. Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 7-10 minutes. Allow to cool before following direction 3 and on from below.
  3. Mash and combine: When they’re cool, scoop the flesh from the baked eggplants into a bowl. Mash it with a fork. Add the lemon juice, garlic, tahini, salt, and oil, then stir everything together.
  4. Top and serve: Transfer the baba ganoush to a serving bowl. Top with more oil, sumac or smoked paprika, and freshly chopped parsley. Serve with crackers, pita, or veggies, and enjoy!

Can you grill the eggplant instead?

Grilling the eggplant will give your finished baba ganoush extra smokiness and depths of flavor. Grill it whole over an outdoor grill or the flame on a gas stove until the skin looks charred all over and is flaky. Peel all of the skin off, then mash the flesh with the rest of the ingredients.

close up on a creamy white dip in a white bowl with red spices, oil, and green herbs on top.

Can you char the eggplant on the stovetop instead?

Use a fork and prick the eggplants all over. Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 7-10 minutes. Allow the eggplant to cool before following the directions below to make the dip.

womans hand dipping a cucumber slice into a bowl of creamy white dip.

Can you make it in a food processor?

I prefer to mash the ingredients with a fork so the dip has a little texture. If you prefer it to be super smooth, you can blend everything together in a food processor.

Tips to make the best baba ganoush

  • Make it extra creamy – By straining the eggplant flesh. Pressing the flesh into a mesh strainer over a bowl will extract extra moisture, making the finished result super rich and creamy.
  • Baking the eggplant – Coat all sides of the eggplants with olive oil before roasting so they don’t stick to the parchment paper.
  • Let them cool – Leave the baked eggplants to cool for at least 15 minutes. They’re very hot when they come out of the oven and you could burn yourself if you don’t wait.
  • Toppings – Add as many toppings to the dip as you like, such as pomegranate seeds, cayenne for a spicy kick, smoked paprika, cumin, pine nuts, feta cheese, more herbs, or lemon zest.
  • To serve – Enjoy the dip with a platter of pita chips, veggies, keto crackers, or fresh bread for dipping. Make it a meal with a side of olives, homemade hummus, and a tangy Greek Chicken Souvlaki Salad.

Storing and freezing

Baba ganoush will keep for about 3 to 5 days in the fridge. Store it in an airtight container and add an extra drizzle of olive oil on top before serving.

Unfortunately, homemade baba ganoush is not freezer-friendly. The texture is just never the same once it’s thawed.

More easy snack recipes

Did you try this Easy Baba Ganoush Recipe? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
5 from 1 vote

Easy Baba Ganoush Recipe (Keto and Whole30)

This Easy Baba Ganoush Recipe (Keto and Whole30) is the perfect healthy snack or appetizer. Made with roasted eggplant and a handful of simple ingredients, every bite is exceptionally creamy, smoky, and rich!
Prep Time10 mins
Cook Time35 mins
Resting Time15 mins
Total Time1 hr
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: appetizer, easy appetizer, healthy snack, keto, keto recipe, snack, vegan, vegetarian, veggies
Servings: 4 servings
Calories: 268kcal
Author: Lena Gladstone

Ingredients

  • 2-3 eggplants about 2 lbs
  • 4 tbsp extra virgin olive oil divided
  • 3 ½ tbsp tahini
  • 1-2 cloves garlic grated
  • 1 lemon juiced (about 2 ½ tbsp)
  • 2 ½ tsp kosher salt more to taste if needed
  • 1 tbsp parsley chopped, for topping
  • ¼ tsp sumac or smoked paprika, optional for topping

Instructions

Stovetop instructions

  • Use a fork and prick the eggplants all over.
  • Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 10 minutes.
  • Allow the eggplant to cool before following directions 3 and on from below.

Grilling instructions

  • Preheat the grill to 400F.
  • Cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.

Oven instructions

  • Preheat oven to 400F
  • Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the sheet pan. This should take about 35-45 minutes, or until the eggplant has collapsed.
  • Add the lemon juice, garlic, tahini, salt, and 3 tablespoons of olive oil into a bowl. Mix well with the fork to combine.
  • Let eggplants cool for about 10 mins and gently scoop out the flesh or peel it off into the bowl with dressing. I like to leave a few black bits for smoky flavor but that's optional.
  • Using a fork, mash the eggplant to break it down as much as you like texture-wise.
  • Transfer to a serving bowl, make some swirls with a spoon and add remaining 1 tablespoon of olive oil, sprinkle with sumac and chopped parsley. Enjoy with pita chips or veggies to keep it gluten-free.

Notes

Useful Tips:
  • How long will Baba Ganoush keep in the fridge? This will keep for 3-5 days in the fridge. Just make sure you let it get to room temperature before serving and add a little bit of olive oil on top before serving.
  • Does Baba Ganoush freeze well? Do not freeze homemade baba ganoush, it does not thaw well.
  • Baking the eggplant: Be sure to coat both sides of the eggplants with olive oil before roasting so they don’t stick to the parchment paper.
  • Cooling the eggplant: Let the eggplant cool a bit before scooping out the flesh, you can burn your hands from the steam.
  • Can you use a food processor for this dip? I prefer to mash the ingredients with a fork because you want a little texture in the dip.
  • Garlic: If you like it a bit more garlicky, you can add one more grated garlic clove.
    After you’re done mixing your dip, always taste it and make adjustments on salt or lemon juice.
  • Tahini: Be sure to stir your tahini before using it. Usually, the oil from the sesame seeds will separate from the paste, so mix it well before using it in the dip.
  • What other toppings can you add to the dip? Pomegranate seeds, cayenne for a spicy kick, or smoked paprika, or cumin.

Nutrition

Calories: 268kcal | Carbohydrates: 19g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 1464mg | Potassium: 631mg | Fiber: 8g | Sugar: 9g | Vitamin A: 152IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 1mg

Creamy Lemon Orzo Pasta with Corn

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Creamy Lemon Orzo Pasta with Corn comes together easily in one pan. With bright flavors, hearty corn, and creamy melted parmesan, this flavorful side dish pairs perfectly with all of your weeknight dinners.

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cooked yellow orzo pasta in a grey bowl topped with green herbs and shredded cheese

Easy creamy lemon orzo recipe

Can you believe how simple this Creamy Lemon Orzo Pasta with Corn is? Made with a handful of simple ingredients, every bite is super creamy and savory while the corn gives it a hearty texture. It’s great when you need a satisfying and last-minute side dish for dinner!

close up on cooked yellow orzo pasta in a grey bowl topped with green herbs and shredded cheese

Orzo pasta is a great Italian pasta to use in side dishes but it’s just as good in One Pot Chicken Dinners or as a replacement for rice in Lemon Risotto. In this easy Italian side dish, I cooked the pasta with corn, fresh lemon juice and zest, and grated parmesan. The finished result is so creamy, vibrant, and completely satisfying.

Serve this lemony orzo side dish next to all of your Italian and Mediterranean favorites, like Vinegar Chicken with Olives or Pan-Seared Lemon Butter Scallops.

pinterest image of cooked yellow orzo pasta in a grey bowl topped with green herbs and shredded cheese

What is orzo?

Orzo pasta looks just like rice! Also called risoni, orzo pasta is traditionally used in soups but can be used anywhere you normally use rice or regular pasta noodles. It’s actually a great alternative to rice because it cooks in half the time!

indidvidual white bowls holding corn, white onion, raw orzo pasta, cheese, butter, and lemon

Lemon orzo ingredients

  • Orzo pasta – Orzo tastes just like regular pasta noodles because it’s made with the same ingredients. With its rice-like shape, this tiny pasta is perfect for quick side dishes with other bite-sized ingredients like corn or asparagus.
  • Corn – You can use a fresh ear of corn or frozen corn for a quick and easy solution.
  • Lemon – You’ll need fresh lemon zest and juice to give this creamy pasta its signature bright and citrus flavor.
  • Parmesan cheese – Instead of stirring cream or milk into this creamy orzo pasta, I added freshly grated parmesan cheese. The cheese will melt when it hits the heat and make the pasta extra creamy and just a touch salty.
  • Basil – For a beautiful pop of green!
a yellow liquid in a metal pot
cooked yellow sauce and pasta topped with cheese and green herbs in a metal pot
a fork stirring a saucy yellow pasta in a metal pot.

How to make lemon orzo pasta with corn

  1. Saute the onion: Heat the butter in a skillet over medium heat and saute the onion until it’s soft and fragrant.
  2. Toast the orzo: Add the orzo pasta, corn, and remaining butter into the pan for a few minutes. This will give the orzo a deep, nutty flavor.
  3. Cook the pasta: Pour the water into the skillet and let the mixture simmer until the orzo is soft.
  4. Make it creamy: Turn off the heat and stir in the lemon zest and juice, parmesan cheese, and some of the basil. Adjust the seasonings to your taste, then serve in bowls with more basil and parmesan on top. Enjoy!
2 white bowls with cooked yellow pasta with corn, topped with shredded cheese and green herbs.

Customizing tips

Creamy lemon orzo is typically served as a side dish, but you can always transform it into a filling main by adding in extra veggies or protein, such as:

  • Protein – Chicken, salmon, shrimp, crispy bacon, or steak would all be delicious additions.
  • Vegetables – Add spinach, shredded zucchini, green beans, roasted cherry tomatoes, peas, or baked asparagus to the orzo.
  • Garnish – Add fresh dill, parsley, oregano, lemon zest, a dollop of pesto on each bowl for extra freshness.
pinterest image of 2 white bowls with cooked yellow pasta with corn, topped with shredded cheese and green herbs.

What to serve with lemon orzo

This citrusy and hearty orzo side dish is delicious next to Italian mains, like a Caprese Chicken Bake, Baked Salmon with Gremolata, and Grilled Skirt Steak and Burrata.

Are you feeling a little more creative? Use the lemon orzo inside of stuffed bell peppers, mixed with leafy greens in a salad, or serve it cold with a piece of focaccia for a flavorful and filling weekday lunch.

2 white bowls with cooked yellow pasta with corn, topped with shredded cheese and green herbs.

Storing and reheating leftovers

To store, keep the cooked and cooled leftover orzo in a sealed container in the fridge for 3 to 5 days.

To reheat, add the leftovers to a skillet over medium heat with a little water until it’s warmed through.

More easy side dishes

If you try this Creamy Lemon Orzo Pasta with Corn recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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5 from 3 votes

Creamy Lemon Orzo Pasta with Corn

Creamy Lemon Orzo Pasta with Corn comes together easily in one pan. With bright flavors, hearty corn, and creamy melted parmesan, this flavorful side dish pairs perfectly with all of your weeknight dinners.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: 30 minute meal, easy appetizer, italian, lemon, mediterranean, side dish, sides
Servings: 4 servings
Calories: 475kcal
Author: Lena Gladstone

Ingredients

  • 1 cup orzo pasta
  • 1 ear corn husks removed and shucked
  • ½ medium onion finely chopped
  • 1 lemon zested
  • ½ lemon juiced
  • 4 tbsp unsalted butter divided
  • 2 cups parmesan cheese grated
  • 3 cups water
  • 2 ½ tsp kosher salt more to taste if needed
  • 4-6 tbsp basil finely chopped

Instructions

  • Chop onion and saute with 2 tablespoons of butter for 5 minutes on medium heat in a deep skillet or pot.
  • Add 1 cup of orzo pasta, corn, and the remaining 2 tablespoons of butter and cook for an additional 5 minutes to toast the pasta, stirring often. This will give the orzo a deep, nutty flavor.
  • Add water and cook on medium low heat uncovered. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.
  • Turn off heat, add lemon zest and juice, and parmesan cheese. Stir to combine. Taste for salt.
  • Divide the orzo among bowls and top with remaining fresh basil and add additional parmesan, if desired.

Notes

Add your favorite protein like chicken, salmon, shrimp, crispy bacon, or steak. You can also add in a few handfuls of spinach, shredded zucchini, other fresh herbs, or roasted baby tomatoes.
To store, keep the cooked and cooled leftover orzo in a sealed container in the fridge for 3 to 5 days.
To reheat, add the leftovers to a skillet over medium heat with a little water until it’s warmed through.

Nutrition

Calories: 475kcal | Carbohydrates: 39g | Protein: 24g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 2269mg | Potassium: 264mg | Fiber: 3g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 24mg | Calcium: 627mg | Iron: 1mg

Refrigerator Dill Pickles Recipe (Keto and Whole30)

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This crispy, crunchy Refrigerator Dill Pickles Recipe (Keto and Whole30) is easy to make using a 5-minute method. Let them sit overnight in a savory brine and enjoy the homemade pickles for months!

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close up of a jar with sliced cucumbers in brine

Easy refrigerator pickle recipe

Never waste your money on storebought pickles again with this Refrigerator Dill Pickles Recipe. Put the cucumbers and brine together in minutes, let them pickle overnight, then enjoy your homemade pickles for months! Made without any strange ingredients or added sugar, these fresh fridge dill pickles are both keto and Whole30.

3 jars with vegetables and brine.

Refrigerator pickles are the easy alternative to old-fashioned or pressure-cooked pickles. All you have to do is throw everything in one mason jar and let them pickle in the fridge. No canning, sealing, boiling jars, or cooking involved!

overhead view of sliced vegetables in jars sitting on a wood board.

These fresh dill pickles are a must at any picnic, barbecue, snack board, or lunch party! Slice them up for burgers, top them on this Keto Cheeseburger Soup, include them on a Charcuterie Board, or add them to a classic club sandwich. There’s never a bad time for pickles!

Are pickles keto?

Yes! Well, most are. These homemade refrigerator pickles are keto-friendly because there isn’t any sugar or corn syrup in the brine which can sometimes find its way in some storebought brands. 

small white bowls holding seasonings, herbs, garlic, and salt next to cucumbers.

Homemade keto pickles ingredients

  • Cucumbers – I have Persian cucumbers in my garden, so that’s what I used. You can also use pickling cucumbers, which are small, firm, and crunchy, making them the best choice for this recipe. English cucumbers work as well but they won’t be as crisp as the smaller varieties.
  • Dill – While fresh dill is best, you can make dill pickles with dried dill. Just use 1 tablespoon instead.
  • Mustard seeds – They provide texture and crunch, heat and sweetness. You can swap it out wiht black peppercorns instead.
  • Garlic – A classic ingredient in dill pickle brine. There’s no substitute for fresh garlic cloves.
  • Pickling brine – Made from water, vinegar, and salt. I used rice vinegar but white vinegar will give it a stronger flavor. The kind of salt you use is also very important! Kosher salt is best but if all you have is table salt at home, it will work in a pinch.
close up of sliced cucumbers in a jar with brine.

How to make refrigerator dill pickles

  1. Trim the ends of the cucumbers. Slice them into spears, slices, or rounds (depending on how you usually like to eat pickles).
  2. Make the pickle brine by combining the water, vinegar, salt, and smashed garlic in a small pot. Bring it to a boil, then turn the heat off and let it cool before adding it to the mason jar.
  3. Add the sliced cucumbers, garlic, mustard seeds and dill to a pint mason jar and pour the brine over top. Cover with a lid and refrigerate for at least 12 to 24 hours.
  4. Enjoy the next day on sandwiches, a charcuterie board, or a burger!

Tips and tricks

  • When cutting the cucumbers, make the rounds at least 1/4″ thick pieces. For spears, cut the cucumber into quarters or however thick you like your pickles.
  • Adjust the flavor of the pickles by adding mustard seed, coriander seed, red pepper flakes, or peppercorns to the brine.
  • You can reuse the pickle brine over and over again for multiple batches. Just adjust the seasoning when you reuse the brine.
  • If you don’t want to slice the cucumbers, leave them whole instead. They’ll take a little longer to pickle but still taste delicious!
  • Use wide-mouthed pint mason jars. The cucumbers should be packed tightly in the jars so they can all soak in the brine evenly.
sliced jalapenos in brine in a jar.
sliced jalapenos in brine in a jar.

Can you use other veggies to pickle? 

This refrigerator method is great for any kind of veggie! Use the same brine to pickle carrots, daikon radish, cauliflower, green beans, radishes, peppers, garlic, beets, or zucchini. You can also do a mix of multiple veggies in the same jar. 

Just know that the harder or crunchier the vegetable, the longer they’ll need to soak in the brine, such as carrots. Carrot Tip: Cut the carrots into matchsticks so they absorb the pickling brine faster!

sliced pickled vegetables in jars with brine.

How long do refrigerator dill pickles last?

Refrigerator dill pickles last in a sealed jar in the fridge for up to 2 months.

Use your dill pickles with these recipes

Did you try this Refrigerator Dill Pickles Recipe? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 1 vote

Refrigerator Dill Pickles Recipe (Keto and Whole30)

This crispy, crunchy Refrigerator Dill Pickles Recipe (Keto and Whole30) is easy to make using a 5-minute method. Let them sit overnight in a savory brine and enjoy the homemade pickles for months!
Prep Time5 mins
Cook Time5 mins
Resting Time12 hrs
Total Time12 hrs 10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: keto, keto recipe, pickled, pickled veggies, vegan, vegetarian, veggies, whole30
Servings: 4 servings
Calories: 49kcal
Author: Lena Gladstone

Equipment

  • 1-liter mason jar

Ingredients

  • 5-6 small cucumbers or use 1 English cucumbers
  • 4 sprigs fresh dill
  • 2 cloves garlic smashed
  • 1 tbsp mustard seeds optional

Pickling Brine

  • 1 ¼ cup water
  • ¾ cup rice vinegar or replace with white vinegar for stronger flavor
  • 1 ½ tbsp kosher salt

Instructions

  • Trim both ends off the cucumber. Depending on how you like your cucumbers, I prefer spears for snacking and rounds for sandwiches. Cut the rounds into 1/4″ thick pieces. For spears, cut the cucumber into quarters or however thick you like your pickles.
  • In a small pot combine the water, vinegar, salt, and the smashed garlic. Bring to a boil or until salt melts. Then let it cool a bit before adding it to the mason jar.
  • In a 1-liter mason jar, add the cucumbers and sprigs of dill, add pickling brine. Cover, then refrigerate for at least 12-24 hours. Depending on how pickled you like your pickles.
  • These will keep in the refrigerator for at least 2 months.

Notes

  • Can you use other veggies to pickle? Yes, this method is great for any veggie! Carrots, daikon radish, cauliflower, radishes, peppers, garlic, beets, zucchini. Or do a mix of veggies. The harder the veggie, the longer they’ll need to soak for the best flavors, such as carrots.
  • Carrot Tip: Cut the carrots into matchsticks so they absorb the pickling brine faster!
  • What Salt should I use? The type of salt you use is SUPER important! I prefer kosher salt (for pickling purposes). It’s not super salty like table salt. But if you only have table salt, then start with 1/2 tbsp salt and adjust to your liking.
  • Storing: Keep the dill pickles in a sealed mason jar in the fridge for up to 2 months.

Nutrition

Calories: 49kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2626mg | Potassium: 298mg | Fiber: 2g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

Penne Alla Vodka Sauce Recipe

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My rich Penne Alla Vodka Sauce Recipe will change how you feel about tomato sauce. With a splash of vodka, heavy cream, and parmesan cheese added in, you’ll love the extra creamy flavors!

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overhead view of a bowl filled with orange sauce-covered pasta with cheese and basil leaves on top

Easy vodka sauce recipe

Pasta and tomato sauce is a classic, but if you’re looking to take your weeknight meals up a notch, make this Penne Alla Vodka Sauce Recipe instead. Made with fresh tomatoes, Italian herbs, a splash of vodka, and heavy cream, it’s a creamy and flavorful meal that’s sure to please even the pickiest of eaters. 

pinterest image of orange sauce-covered pasta noodles

Tomatoes are an essential piece of many Italian recipes, like Tomato Burrata Salad and Herb Ricotta Tarts. I knew using fresh tomatoes in this homemade vodka sauce was the right choice because homegrown, vibrant tomatoes are packed with amazing flavors on their own! They can only get better when mixed with the right ingredients.

close up on a bowl of orange sauce-covered pasta with cheese and basil on top

Penne alla vodka is a simple recipe you can whip up in no time. Try it for date night at home or a delicious family dinner. The best part is you can make the vodka sauce ahead of time, freeze it, and reheat it when you need a tasty dinner in a pinch!

close up on orange sauce-covered pasta noodles

What does vodka do in vodka sauce?

Even though vodka is flavorless on its own, adding it to tomato sauce infuses a real punch of flavor. When the vodka sauce is ready, you’ll most likely notice that it tastes slightly sharp, almost spicy, and really bright. What it doesn’t do is make your pasta taste like alcohol!

tomatoes and a bottle of vodka next to bowls filled with onions, cheese, raw pasta, and seasonings

What is penne alla vodka made from?

  • Tomatoes – I recommend using Roma tomatoes or cherry tomatoes to make the sauce. Larger tomatoes have too much juice and can make the sauce watery, so try not to use larger beefy tomatoes.
  • Onion and garlic – For savory flavors.
  • Vodka – You don’t need an expensive bottle of vodka for this recipe! Use any kind of vodka you have at home or look for a low to mid-priced bottle.
  • Heavy cream – Or coconut milk to make vegan vodka sauce.
  • Seasonings – Fresh oregano and red pepper flakes are mixed into the sauce while fresh basil is used as a garnish.
  • Pasta – For authentic penne alla vodka, use penne pasta. Otherwise, you can use any small pasta you like, such as rigatoni, fusilli, ziti, or farfalle.
chopped tomatoes and herbs in a large pot.
thick tomato sauce in a large pot.
orange sauce in a large pot.

How to make penne with vodka sauce

  1. Saute the onions and garlic: Heat the oil in a saucepan and add the onions. Cook until they’re soft, then add the garlic. Saute until fragrant.
  2. Add the tomatoes: Place the tomatoes, oregano, chili flakes, and salt in the pan. Let everything cook until the tomatoes burst and soften.
  3. Puree the sauce: Use an immersion blender to puree the sauce in the pot. 
  4. Add the vodka and cream: Stir the vodka into the smooth tomato sauce and let it cook for a few minutes so the alcohol can evaporate. Afterward, add the butter, salt, heavy cream, and parmesan.
  5. Combine with penne and serve: Stir the cooked pasta in with the sauce to coat the noodles. Serve with parmesan and basil on top, then enjoy!
pinterest image of a bowl of orange sauce-covered pasta with cheese and basil on top.
cooked pasta covered in an orange sauce in a large pot topped with green herbs

Tips to make the best penne alla vodka recipe

  • To puree the sauce with a regular blender, only blend ¾ of the tomatoes at a time.
  • Add more into your penne alla vodka. It pairs nicely with Italian sausage, shrimp, vegetables, prosciutto, and shredded cheese.
  • Want to make vodka sauce without the vodka? Simply replace it with lemon juice or water.
  • Leftover vodka sauce stores well in the fridge for about 3 to 4 days.
overhead view of a bowl filled with orange sauce-covered pasta with cheese and basil leaves on top

Frequently asked questions

Can I use canned tomatoes?

If fresh tomatoes aren’t in season or an option, replace them with a can of good quality whole tomatoes and crush them with your hands.

Can vodka sauce get you drunk?

Most, if not all, of the alcohol in the vodka sauce, should evaporate as it cooks. The sauce shouldn’t get you drunk and is safe to serve to kids!

Is it keto-friendly?

Yes, this recipe for homemade vodka sauce is keto-friendly and low in carbs. You can serve it with meatballs or add ground-sauteed beef or chicken to make it hearty and serve it over cauliflower mash.

What can I serve with vodka pasta sauce?

Penne alla vodka goes well with freshly shaved parmesan and basil on top. On the side, you can serve a Caesar salad, fresh bread, green bean salad, and roasted vegetables.

overhead view of a bowl filled with orange sauce-covered pasta with cheese and basil leaves on top

Freezing vodka sauce

You can have fresh pasta sauce at all times by easily freezing batches in airtight containers. It can stay frozen for up to 3 months and be thawed in the fridge.

Hungry for more Italian recipes?

Did you try this Penne Alla Vodka Sauce Recipe? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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4.77 from 21 votes

Penne Alla Vodka Sauce Recipe

My rich Penne Alla Vodka Sauce Recipe will change how you feel about tomato sauce. With a splash of vodka, heavy cream, and parmesan cheese added in, you’ll love the extra creamy flavors!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: dinner, italian, keto, keto dinner, pasta, sauce, tomatoes, weeknight dinner
Servings: 6 servings
Calories: 477kcal
Author: Lena Gladstone

Ingredients

  • 8 cups tomatoes use a mix of fresh cherry and quartered roma tomatoes
  • ½ medium red onion finely chopped
  • 5 cloves garlic chopped
  • ¼ cup extra virgin olive oil
  • 2 tbsp oregano fresh preffered, chopped
  • ¼ tsp red pepper flakes add more if you like it spicy
  • ½ cup vodka
  • 1 ½ tsp kosher salt more to taste if needed
  • 1 cup heavy cream or canned coconut milk
  • 1 lb pasta penne or any shorter pasta, cooked
  • 3 tbsp unsalted butter
  • 1 ½ cups Parmesan cheese grated, plus more for serving
  • ½ cup fresh basil roughly chopped for topping

Instructions

  • In a large saucepan, heat olive oil, add chopped onions and cook over medium heat until onions have softened, about 4 minutes.
  • Add in the garlic and cook for another 1-2 minutes until the garlic is fragrant.
  • Add the fresh oregano, fresh cut tomatoes (keep cherry tomatoes whole), and chili flakes and 1 ½ teaspoons of salt. Cook for 8-10 minutes, until the tomatoes burst and become soft.Stir often to prevent burning. Remove from the heat.
  • Using a hand blender and blend ¾ the tomatoes in a container or right in the pan. If using a blender, add ¾ of the tomatoes to the blender and blend until smooth, stir the blended tomatoes back into the skillet.
  • Add ½ cup vodka to the tomatoes in the pan, cook for 2-3 minutes on medium-low heat to evaporate the alcohol. Stir often to prevent burning.
  • Add the butter, salt to taste, heavy cream and the parmesan. Simmer for another 5 minutes until creamy.
  • Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Drain.
  • Serve with a pound of your favorite cooked pasta with extra parmesan cheese and freshly chopped basil.

Notes

What type of tomatoes to use: You can use all roma tomatoes or all cherry tomatoes instead of a mix. Larger tomatoes have too much juice, so don’t use larger beefy tomatoes.
Can I use canned tomatoes: If fresh tomatoes are not in season or an option, replace with a good quality 1 (28 oz) can of whole tomatoes, crushed with your hands.
What type of pasta can I use: You can serve this vodka sauce with any pasta you love, but I especially prefer it with the smaller shapes. Penne alla vodka is classic, but I also love it with: Rigatoni, Fusilli, ziti, or Farfalle are great options too. Basically any smaller shaped pasta that the sauce will stick to better.
Freezing Vodka Sauce: This can be frozen in an airtight container for up to 3 months. Or it will keep in the fridge for about 3 – 4 days.
Is it Keto-friendly: Yes, this recipe for homemade vodka sauce is keto-friendly and low in carbs. You can serve it with meatballs or add ground sauteed beef or chicken to make it hearty and top on top of cauliflower mash.

Nutrition

Calories: 477kcal | Carbohydrates: 17g | Protein: 13g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1407mg | Potassium: 828mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3094IU | Vitamin C: 35mg | Calcium: 391mg | Iron: 2mg
pinterest image of orange sauce-covered pasta noodles with green herbs on top.

How to Make Classic Steak Tartare (Beef Tartare)

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Learn How to Make Classic Steak Tartare (Beef Tartare) at home. Meaty, bold, and delicious, you’ll love this elegant dish for dinner parties or weeknight meals. Completely safe to eat and no cooking required!

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overhead view of raw steak tartare on a white plate topped with an egg yolk and small pickles and bread on the side

Easy homemade beef tartare

Head’s up carnivores: You can learn How to Make Classic Steak Tartare in just a few simple steps. It’s like fine dining, but at home!

This classic French recipe is easy to find in bistros, cafes, and restaurants around Europe. I played with the flavor profile in this steak tartare recipe to include traditional French ingredients while still putting my own playful spin on it. Every bite is bold, acidic, and still completely satisfying.

If you’ve never tried raw meat before, I urge you to start now! Spicy Salmon Sashimi (A.K.A. raw fish) is one of my favorite meals because you don’t miss out on any of the natural flavors in the meat. The same is true in beef tartare, where the lean and beefy flavors are the star of the show. A few extra ingredients, like capers, shallots, cornichons, and mustard only amplify these delicious flavors!

Important note: Raw eggs and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

womans hand using bread to scoop steak tartare off of a white plate

What is beef tartare?

Beef or steak tartare is made from raw ground steak (and sometimes horse meat). For added flavor, the steak is mixed with capers, Worcestershire sauce, herbs, pickled vegetables, and more. To finish, the ground steak mixture is shaped into rounds using round cookie cutters and topped with a raw egg yolk.

Is steak tartare safe to eat?

Steak tartare is safe to eat as long as it’s prepared properly and handled safely. There is always a risk of foodborne illness when eating raw meat (or any food, really), but you can do your best to avoid them with these practices:

  • Always choose high quality beef when making beef tartare.
  • Let your butcher know the steak will be eaten raw. They’ll make sure to give you a really fresh, lean steak.
  • Keep the meat refrigerated at all times (besides assembling and serving).
  • Use gloves when handling the raw steak.
small white bowls holding chopped vegetables and raw steak

Beef tartare ingredients

  • Lean steak – Start with a very good lean steak, like sirloin, beef tenderloin, or top round beef. Ask your butcher for a fresh steak and tell them you’ll be eating it raw.
  • Capers – These add a nice acidity to help balance out the flavors.
  • Cornichons – Or small dill pickles. Just don’t use sweet pickles.
  • Shallots – To give each bite a subtle savory flavor.
  • Worcestershire sauce – A classic choice in most beef tartare recipes. Its bold umami flavors play well with the acidity in each bite.
  • Parsley – Fresh is best!
  • Egg yolks – To serve on top of the beef tartare or to mix in with the meat. Make sure you use fresh eggs and keep them refrigerated up until it’s time to serve.
chopping raw steak on a black board
mixing chopped red meat and vegetables with a spoon in a white bowl
womans hands dumping a round piece of steak tartare from a white ramekin onto a white plate

How to prepare and cut beef tartare

  1. Trim the fat: There shouldn’t be much since the steak is lean, but try to remove any tendons or large pieces of fat.
  2. Freeze the steak: Allowing the steak to firm up in the freezer for at least 20 minutes will make cutting it so much easier.
  3. Cut and mince the steak: Use a sharp knife to cut the frozen steak into ¼-inch slices, then into ¼-inch strips. Mince the strips into very fine pieces. Add it to a plate and chill in the fridge until it’s time to prepare the extra flavors.

How to make classic steak tartare

  1. Prepare the extras: Dice the capers, cornichons, shallots, and parsley and place them in a bowl. Add the Worcestershire sauce and mustard on top and stir everything together.
  2. Add the steak: Add the prepared steak to the bowl and gently fold it into the rest of the ingredients. Taste and add salt as needed. Leave it in the fridge to chill until it’s time to eat.
  3. Plate the tartare: Press half of the tartare mixture into a round mold or ramekin. Flip it over and onto a plate, then repeat with the second half. Create a small well on top of each tartare and top with an egg yolk.
  4. Serve: Add some extra cornichons, crostinis, and mustard to the plate and enjoy!
overhead view of raw steak tartare on a white plate topped with an egg yolk and small pickles and bread on the side

Tips and tricks

  • You want the pieces of meat to be cut small enough that it’s easy to eat. You can do this with a sharp knife or a meat grinder.
  • Feel free to soak the chopped shallots in a bowl of cold water to lessen their tart flavor.
  • If you want to make beef tartare ahead of time, you can leave the assembled mixture in the fridge for up to 2 or 3 hours. Left any longer and the meat will start to turn grey.
  • If you don’t want to use egg yolks as a topping, microgreens or fresh sprouts are a crisp and refreshing alternative.
  • Unfortunately, there is no way to store leftover steak tartare. It must be eaten fresh.
raw steak tartare on a white plate topped with an egg yolk and small pickles and bread on the side

What to serve with beef tartare

Traditionally, tartare is served as a main dish with toasted baguette, croutons, cornichons, pickled vegetables, lemon wedges, a drizzle of Worcestershire, or dijon mustard. To keep things low carb, swap the bread for endives or butter lettuce leaves.

overhead view of white plates with steak tartare topped with egg yolks and served with bread and drinks on the side

More delicious dinner party recipes

Learning How to Make Classic Steak Tartare (Beef Tartare) is easy, fun, and delicious! Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 1 vote

How to Make Classic Steak Tartare (Beef Tartare)

Learn How to Make Classic Steak Tartare (Beef Tartare) at home. Meaty, bold, and delicious, you’ll love this elegant dish for dinner parties or weeknight meals. Completely safe to eat and no cooking required!
Prep Time20 mins
Freezing time20 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: French
Keyword: 30 minute meal, beef, dinner, easy dinner, low carb dinner, steak, weeknight dinner
Servings: 2 servings
Calories: 236kcal
Author: Lena Gladstone

Ingredients

  • 8 oz top round beef steak fresh, (or use sirloin steak)
  • 2 tbsp parsley finely chopped
  • 2 tbsp capers drained and finely chopped
  • 2 tbsp cornichons finely chopped, or small dill pickles (not sweet)
  • 2 tbsp shallots finely chopped
  • 5 tsp worcestershire sauce
  • 1 ½ tbsp dijon mustard
  • ½ tsp kosher salt extra to taste if needed
  • 2 egg yolks fresh

SERVE ALONGSIDE WITH

  • baguette thinly sliced and toasted
  • cornichons or pickled veggies
  • mustard

Instructions

  • Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch slices, then into ¼ inch strips and then finely chop it with a sharp knife. Place on a plate and refrigerate while you prep the rest.
  • Chop the capers, cornichons, shallots, and parsley into a fine dice. Add to a mixing bowl and add Worcestershire sauce and mustard. Toss to combine.
  • Add the steak, gently fold in all the ingredients, add salt, to taste, mix again. Keep the mixture chilled until you’re ready to assemple and eat.
  • Press the tartare into a round mold or ramekin. Divide into two portions. Add onto two plates.
  • Make a small well in the center. Gently add the egg yolk into each portion.
  • Serve with cornichons or pickled veggies, thin slices of toasted baguette and spoonful of mustard. Enjoy right away.

Notes

  • Start with a very good lean steak. Ask your butcher for a fresh steak and tell them you will be eating this meat raw.
  • Trim off any large tendons or pieces of fat. If you start with a lean steak, you shouldn’t need to trim off much.
  • Mince the steak into very fine pieces, a sharp knife will be very helpful with cutting the meat finely. Take your time here.
  • Unfortunately, there is no way to store leftover steak tartare. It must be eaten fresh.
  • *Raw egg and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

Nutrition

Calories: 236kcal | Carbohydrates: 7g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 264mg | Sodium: 1341mg | Potassium: 640mg | Fiber: 1g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 4mg

Grilled Peaches and Ice Cream Recipe

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This Grilled Peaches and Ice Cream Recipe is the absolute best summer dessert. Made with only 4 ingredients, every bite is refreshing, juicy, and full of flavor.

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small white plates with grilled halved peaches, vanilla ice cream, and mint leaves

Easy grilled peaches dessert

I’m a huge fan of mixing fresh fruit into my summer dessert recipes. The layers of sweet and juicy flavors each fruit or berry adds are so luscious and irresistible. I can never make enough of these Strawberry Scones and Apple Fritters when the hot weather arrives!

pinterest image of grilled peaches and ice cream on a white plate

This Grilled Peaches and Ice Cream Recipe is one of my absolute favorites. Warm and freshly grilled peaches are cooled down when they’re topped with vanilla ice cream and fresh mint. It’s one of the best summer desserts you can enjoy after dinner, at summer parties, or when the barbecue’s over!

halved grilled peaches on a large white plate

Grilling fruit brings out rich flavors and a natural sweetness that’s unmatched by any other cooking method. The vanilla complements every bite perfectly while the mint leaves add brightness. Top this sweet summery dessert with nuts, caramel, or anything else you like to make it your own!

slicing peaches in half on a wood board

Grilled peaches recipe ingredients

  • Peaches – The best peaches for grilling are ripe freestone peaches that feel firm when squeezed. If they’re too soft, the extra sugar will burn and make the peaches too tender. Too hard or underripe and the peaches won’t be soft and juicy. This recipe also works with grilled nectarines, plums, mango, and other stone fruits so feel free to mix things up!
  • Unsalted butter – Melted butter brushed on the peaches keeps them from sticking to the grill while making them extra moist and delicious.
  • Mint – The fresh leaves are a must!
  • Vanilla ice cream – Scoops of creamy, cool ice cream with warm grilled peaches is pure heaven. To keep this recipe dairy free, use your favorite coconut, almond, or dairy free vanilla ice cream instead.
pinterest image of grilled peaches and ice cream on a white plate
slicing peaches in half on a wood board
halved grilled peaches on a large white plate
halved grilled peaches and vanilla ice cream on parchment paper

How to make grilled peaches and ice cream

  1. Prepare the peaches: Cut the peaches into quarters or halves and discard the pits. Brush them with melted butter.
  2. Grill: Grill the peaches for a few minutes on all sides until you see grill marks.
  3. Serve with ice cream: To serve, top a warm peach half with a scoop of ice cream and fresh mint. You can also serve the grilled peaches in a bowl with 1 or 2 scoops of ice cream and all of the toppings you love. 
close up on grilled peaches and vanilla ice cream

Serving suggestions

Grilled peaches and ice cream are delicious on their own, but did you know that there are plenty of toppings you can add to spruce up each bite? Use these toppings to serve the best grilled peaches dessert:

  • Caramel sauce
  • Chopped toasted nuts
  • Blueberries
  • Shaved chocolate
  • Honey
  • Crumbled shortbread cookies
  • Maple syrup
  • Granola
  • Strawberries
  • Slivered almonds
  • Brown sugar
  • Shredded coconut
  • Cinnamon
small white plates with grilled halved peaches, vanilla ice cream, and mint leaves

More uses for grilled peaches

Grilled peaches aren’t just delicious for dessert! Use the peaches to bring a nice sweetness to all of your meals, no matter the time of day:

small white plates with grilled peaches, vanilla ice cream, and mint leaves

Looking for more sweet summer desserts?

Did you try this Grilled Peaches and Ice Cream Recipe? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 1 vote

Grilled Peaches and Ice Cream Recipe

This Grilled Peaches and Ice Cream Recipe is the absolute best summer dessert. Made with only 4 ingredients, every bite is refreshing, juicy, and full of flavor.
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Dessert, Sweet
Cuisine: American
Keyword: dessert, easy dessert, fresh fruit, fruit, grill, grilled, grilled recipe, summer, sweet
Servings: 4 servings
Calories: 235kcal
Author: Lena Gladstone

Ingredients

  • 4 peaches halved and pitted
  • 1 ½ tbsp unsalted butter melted, for brushing
  • 2 tbsp fresh mint finely chopped
  • 4 scoops vanilla ice cream optional

Instructions

  • Preheat the grill to medium-high heat. Make sure it’s clean before you use it. Or heat a griddle pan to medium-high heat.
  • Cut the peaches into quarters or halves and remove the pit.
  • Brush the butter over the cut sides of the peaches.
  • Grill for 3-4 minutes. You can rotate them halfway to get more grill marks.
  • Serve peaches warm with ice cream and chopped mint, I like to only add ice cream to half the peaches. Or keep it dairy-free and drizzle some honey and a sprinkle of chopped mint. You can also add some chopped toasted nuts for a crunch.

Nutrition

Calories: 235kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 54mg | Potassium: 432mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1004IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 1mg
pinterest image of grilled peaches and ice cream on a white plate

Spicy Salmon Sashimi with Ponzu Sauce

by

This melt-in-your-mouth Spicy Salmon Sashimi with Ponzu Sauce is a delightful and easy appetizer. Taking only minutes to assemble, the bold and tangy flavors are a real crowd pleaser!

large white platter with sliced raw salmon, dark brown sauce, and jalapeno slices

Bites of thinly sliced salmon, tangy ponzu sauce, and spicy jalapeno make up this impressive Japanese appetizer. Spicy Salmon Sashimi with Ponzu Sauce is a classic, yet always a delicious party-perfect treat. As a bonus, the entire dish takes less than 10 minutes to assemble!

If you don’t know by now, I’m a huge fan of rich and flavorful salmon dishes. Crusted Keto Salmon, Sesame Ginger Baked Salmon, and Smoked Salmon Eggs Benedict are just a few of my favorites. But on the nights where I want to keep things simple but still indulge in complex flavors, I turn to this spicy salmon sashimi.

The quick and easy yuzu ponzu sauce tastes tangy and citrusy, pairing so well with the fatty salmon and spicy jalapeno. It’s always the best dressing for this dish, even if you want to swap the spice for a cool and refreshing cucumber or ginger garnish.

I think you’re really going to love this easy Japanese appetizer! It’s:

  • Made with only 5 ingredients
  • Easy to put together.
  • Perfect for dinner parties, date night, or make your own sushi night!
close up on a platter of raw salmon slices topped with brown sauce and jalapeno slices

What is salmon sashimi?

Chances are you’ve seen sashimi on the menu at your favorite sushi restaurant. Sashimi is a Japanese delicacy made from thinly sliced raw fish or meat and served on its own unlike traditional sushi (served with rice and nori). It’s always served with a dressing or dipping sauce, like soy sauce or ponzu sauce.

Salmon sashimi (A.K.A. sake sashimi) is one of the more popular sashimi varieties. It can also be made with tuna, octopus, mackerel, squid, and even vegetables like avocado! The thin pieces are often served with a garnish to cut through the rich meat, such as ginger, jalapenos, wasabi, or garlic.

beige plates and bowls holding raw salmon, jalapeno slices, and dark brown sauces

Salmon sashimi ingredients

  • Salmon – You always want to look for sushi-grade salmon when making sashimi. My favorite is wild caught salmon or use your favorite sushi-grade fish (like fatty tuna) instead. Salmon belly sashimi is extra delicious because it’s so fatty, but often costs more.
  • Jalapenos – A jalapeno slice on each sashimi slice is what gives this delicious appetizer its signature spice. You can always swap these for cucumbers if you aren’t a fan of spice.
  • Ponzu sauce – Ponzu sauce is traditionally used as a dipping sauce for seared meats, dumplings, and sashimi. Instead of making homemade ponzu sace, I kept this recipe simple by dressing up storebought yuzu ponzu sauce instead. With a little soy sauce and sesame oil added, this elevated ponzu sauce is nicely balanced between sweet and savory.
woman slicing raw salmon on a white cutting board
white plate with slices of raw salmon and chopsticks
womans hand pouring dark brown sauce over a plate with raw salmon slices

How to prepare salmon sashimi

  1. Start by prepping the salmon. Cut it into thin sashimi-style slices using a sharp knife and place them on a serving plate.
  2. Next, mix the soy sauce, sesame oil, and yuzu ponzu sauce to make the sashimi dressing.
  3. Serve the sashimi by pouring the sauce over the salmon and top each piece with a slice of jalapeno. Enjoy!

Is salmon sashimi safe to eat?

Fresh fish is always best, right? Not when it comes to sashimi! Salmon, tuna, or any seafood that’s been caught and meant to eat raw must before frozen before it can be sold.

When buying your fish you NEED to make sure it says SUSHI GRADE fish, which means you can have it raw. I like to buy mine at an Asain market near me called H Mart.

The FDA requires all sushi-grade fish to be frozen before it’s sold to ensure any unwelcome bacteria or parasites are killed off before you dig in. When shopping for sushi-grade fish, make sure to talk to your local fishmonger to ensure the fish has been frozen first.

close up on a platter of raw salmon slices topped with brown sauce and jalapeno slices

Tips to make the best salmon sashimi at home

  • Equipment – A sharp knife will be your best friend when slicing the salmon. You want thin, even slices and a dull knife will make this difficult.
  • Garnish – Feel free to swap the spicy jalapeno garnish for cucumber, pickled ginger, wasabi, black sesame seeds, or leave all of them off entirely to enjoy the sashimi and ponzu on their own.
  • Serving a crowd – Easily double or triple the amount of salmon you buy to serve this appetizer to a crowd!
  • Storing – Unfortunately, salmon sashimi can’t be stored for later. It needs to be eaten right away or else unhealthy bacteria could form.
woman using chopsticks to pick up a piece of raw salmon sashimi from a white platter

Serve the sashimi next to these dishes on sushi night:

close up on chopsticks holding a piece of raw salmon and a jalapeno slice

If you give this Spicy Salmon Sashimi with Ponzu Sauce a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them on my page!

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5 from 4 votes

Spicy Salmon Sashimi with Ponzu Sauce

This melt-in-your-mouth Spicy Salmon Sashimi with Ponzu Sauce is a delightful and easy appetizer. Taking only minutes to assemble, the bold and tangy flavors are a real crowd pleaser!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Japanese
Keyword: 20 minute recipe, appetizer, easy appetizer, salmon, seafood, side dish, sides, snack
Servings: 2 servings
Calories: 150kcal
Author: Lena Gladstone

Ingredients

  • 6 oz sushi grade salmon or use your favorite sushi grade fish
  • ½ jalapeno thinly sliced (optional)

Sauce

  • 2 tbsp ponzu sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

Instructions

  • Prep Fish: Using a really sharp knife, cut the salmon into thin slices (sashimi style, about ¼ inch thick or your preference). Slices should be a rectangular shape.
  • Prep Sauce: Mix soy sauce, sesame oil and ponzu sauce for a delicious sauce.
  • Serve: Lay the sashimi slices on a plate and top each slice with a slice of jalapeño (optional). Pour over the sauce, enjoy right away!

Notes

Leftovers and Storage: Eat immediately. Do not store.
Buy the freshest salmon you can find, preferably wild-caught salmon, if it’s available.
This recipe can easily be doubled to serve more.

Nutrition

Calories: 150kcal | Carbohydrates: 2g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 880mg | Potassium: 445mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

Herb Pesto Green Bean Salad

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Turn simple summer green beans into a flavorful masterpiece with this Herb Pesto Green Bean Salad recipe. Tossed in an herby homemade pesto, this easy salad takes 15 minutes to put together and is perfect for picnics, barbecues, or dinner parties.

Jump to Recipe
cooked green beans tossed in pesto in a pink bowl

Spring and summer are a time for fresh and colorful produce, including one of my favorites: green beans! They’re always on my shopping list in the summer so I can make my Garlic French Green Beans, pair on the side of a Garlic Butter Ribeye Steak, or use in this picnic-perfect Herb Pesto Green Bean Salad.

Blanched green beans are tossed in a homemade herb pesto to make this easy vegetarian side dish. The pesto is a little different from your average pesto recipe and uses walnuts, parsley, and dill instead of basil and pine nuts! The layers of flavors bring lots of excitement to this simple vegetable.

Every bite of this green bean salad is crisp and vibrant! Pair it with all of your favorite summer meals or bring a batch to your next party. It’s a real crowd-pleaser you can have ready in just 15 minutes!

overhead view of cooked green beans tossed in pesto in a pink bowl

Can you make pesto with other herbs?

A classic pesto recipe is made with fresh basil, garlic, oil, pine nuts, and hard cheese like Parmigiano Reggiano. If you’re ever out of basil, pesto pairs well with other fresh herbs and leafy greens like parsley, spinach, kale, dill, arugula, or tarragon.

I made this herb pesto with parsley and dill instead of basil, as well as walnuts instead of pine nuts. With a few other substitutions, this herby version tastes bright and tart.

Cold green bean salad ingredients

  • Green beans – Fresh green beans are best in this recipe because they need to be crisp and tender before being tossed in the homemade pesto. Head to your local farmer’s market between May and October for the best seasonal green beans!
  • Herb walnut pesto – This homemade pesto recipe is a little different from your average Italian pesto sauce because it’s made with dill, parsley, walnuts, red wine vinegar, dijon mustard, and lemon. The flavors are slightly savory thanks to the garlic and oil but are also fresh, tart, and bright.
small white bowls with green beans, oil, nuts, salt, and vinegar

How to make pesto green bean salad

  1. To start, make the herb pesto by adding the walnuts, oil, lemon juice, and garlic to a food processor. Blend until smooth, then add the rest of the ingredients and blend again. Set the finished pesto aside until the green beans are ready.
  2. Prepare a bowl of ice water for the cooked green beans.
  3. Bring some water to a boil in a pot and add the green beans. Blanch until they’re bright green and tender.
  4. Immediately drain the water and place the beans in the ice bath.
  5. Dry the beans really well with paper towels, then transfer them to a bowl. Toss them in the pesto, as well as some extra lemon juice and salt. Serve and enjoy!
cooked green beans in a bowl of ice water
homemade pesto in a food processor
using a spoon to toss green beans in pesto in a white bowl

Tips and tricks

  • Salad toppings – Keep it simple with lemon and salt on top of the assembled salad or add a little extra flavor with feta cheese, crumbled bacon, crushed walnuts, lemon zest, slivered almonds, shaved parmesan, or sunflower seeds.
  • Serving – This green bean salad is best served cold instead of warm. It’s meant to be crisp and refreshing!
  • Making ahead – The pesto can be made a few days ahead of time and stored in the fridge to save time. To store in the fridge, press a piece of plastic wrap on the top of the pesto in an airtight container so it doesn’t brown.
  • Freezing pesto – Make the pesto ahead and pour it into ice cube trays. Let the pesto cubes freeze, then transfer them to a ziploc bag and freeze for about 2 or 3 months. Just let them sit on the counter or in the fridge for a few hours to thaw.
  • Storing – Store the leftover salad in an airtight container in the fridge for up to a week.

Serving suggestions

This green bean salad screams summertime! I recommend serving it alongside more refreshing sides like a peach burrata salad and potato salad at barbecues or summer parties. As for the main, the herby flavors of the salad will complement grilled skirt steak and chicken kabobs, or go the vegetarian route and make my colorful beet terrine instead.

Did you end up with leftover pesto? Use it to dress up boiled baby potatoes, toss it with grilled or roasted veggies, or use it as a salad dressing with a little extra olive oil.

close up on cooked green beans tossed in pesto in a pink bowl

More vegetable side dishes

Did you try this Herb Pesto Green Bean Salad? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 1 vote

Herb Pesto Green Bean Salad

Turn simple summer green beans into a flavorful masterpiece with this Herb Pesto Green Bean Salad recipe. Tossed in an herby homemade pesto, this easy salad takes 15 minutes to put together and is perfect for picnics, barbecues, or dinner parties.
Prep Time5 mins
Cook Time2 mins
Chill time5 mins
Total Time12 mins
Course: Appetizer, Salad, Side Dish
Keyword: 20 minute recipe, appetizer, easy appetizer, healthy salad, salad, side dish, sides, vegan, vegetarian
Servings: 6 servings
Calories: 182kcal
Author: Lena Gladstone

Ingredients

Green beans

  • 1 ½ lbs green beans trimmed and cut into 1” pieces

Herb pesto

  • ¼ cup walnuts toasted (other nuts can be almonds, pistachios or cashew)
  • 1 bunch dill roughly chopped without stems
  • ½ bunch parsley roughly chopped without stems
  • 1 clove garlic
  • ⅓ cup olive oil
  • 1 tsp kosher salt plus extra flaky salt for finishing
  • 1 lemon divided and juiced
  • 1 tsp red wine vinegar
  • 1 tsp Dijon mustard

Instructions

Herb Pesto

  • While green beans chill, make the pesto. In a food processor, add toasted walnuts, olive oil, ½ lemon juiced, and garlic. Blend until smooth.
  • Then add chopped dill, chopped parsley, vinegar, mustard, and salt.
  • Blend until smooth.

Green beans

  • Before you cook the beans, prepare an ice bath – fill a large bowl with ice and cold water.
  • In a large pot, bring water to a boil. Once it’s boiling, add the green beans that were trimmed and cut into 1 inch pieces. Cook for 2 minutes.
  • Use a strainer or tongs to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Using a paper towel, pat the beans dry before tossing in the pesto.
  • Add the beans to a bowl, toss with the pesto. Squeeze the other half of the lemon and sprinkle a pinch of flaky salt if needed and toss again.
  • Transfer to a serving dish. Serve immediately.

Notes

  • Making ahead – The pesto can be made 2 days ahead of time. To store in the fridge, press a piece of plastic wrap on the top of the pesto in an airtight container so it doesn’t brown.
  • Freezing pesto – Pour the finished pesto into ice cube trays. Let the pesto cubes freeze, then transfer them to a ziploc bag and freeze for about 2 or 3 months. Just let them sit on the counter or in the fridge for a few hours to thaw.
  • Storing – Store the leftover salad in an airtight container in the fridge for up to a week.

Nutrition

Calories: 182kcal | Carbohydrates: 11g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 407mg | Potassium: 317mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1201IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg

Easy Bread Flour Pizza Dough

by

This Easy Bread Flour Pizza Dough recipe quickly comes together using just 5 ingredients. The best choice for Italian-style pizza, bread flour always produces light, chewy, and irresistibly soft homemade pizza dough. You’ll never go back to all-purpose flour again!

Jump to Recipe
3 balls of raw bread dough next to a striped dish towel

Easy Homemade Pizza Dough

Making homemade pizza dough using bread flour is easy and so delicious! My Easy Bread Flour Pizza Dough recipe can be tackled by anyone; from experienced bakers to average home cooks! All you need are 5 ingredients and a little bit of time.

Light and finely ground bread flour is the supreme choice when it comes to creating a soft and chewy pizza dough from scratch. Compared to thick and heavy homemade pizza dough usually made with all-purpose flour, you’ll find the results from this recipe to be much more appetizing, lighter, and softer (so you can eat more pizza!). 

This is the best homemade pizza crust recipe to always keep in your back pocket. It stores well in the fridge or freezer so you can always be prepared when it’s your turn to host make-your-own-pizza nights or use it to make fresh Dinner Rolls and indulgent Khachapuri (Georgian Cheese Bread).

What Flour Is Best For Pizza Dough?

There are endless amounts of flours available nowadays – all-purpose, bread, cake, almond, oat flour… the list goes on! To make the best homemade pizza dough, you have to choose wisely.

When making homemade pizza dough, Tipo “00” Extra Fine Bread Flour is the best you can use. “00” flour is so finely ground and produces a pizza crust that’s airy, chewy, and soft. This flour also gives the finished crust an 11-12% gluten level which keeps it from being overly heavy or dense. But if you can’t find it or don’t want to order the flour online, grab a bag of Bob’s Red Mill Bread flour at your local grocery store or order some online.

individual white bowls with flour, yeast, salt, and oil

Homemade Pizza Dough Ingredients

  • Bread flour – Using the right kind of flour is more important than you may think! Go for a high quality bread flour, like Tipo “00” Extra Fine Bread Flour. All purpose flour has a higher percentage of gluten whereas bread flour is finely ground and has a lower gluten percentage, producing a lighter and softer homemade pizza dough. 
  • Active dry yeast – This is the type of yeast that needs to be bloomed before making the dough to ensure it’s alive. If you’re new to baking with yeast, feel free to use Instant Yeast instead. It’s easier to use but you won’t be able to tell if it’s alive or not before baking.
  • Warm water – Too hot and it will kill the yeast. Try to use water between 110-115°F.
  • Olive oil – For moisture and flavor.
  • Sea salt – Don’t skip the salt! Your dough will be too bland without it.
ingredients for bread dough in a metal bowl next to a red standing mixer
small ball of raw bread dough in a metal bowl
raw bread dough in a large white bowl

How to Make Easy Pizza Dough

  1. Place the warm water in the bowl of a standing mixer and sprinkle the yeast over top. Stir, then let it bloom for a few minutes.
  2. Next, add the olive oil, salt, and flour. Use the dough hook to mix on low until the pizza dough comes together.
  3. Cover the bowl with a damp towel or plastic wrap and let the dough rest for up to 1 hour or until it’s doubled in size. You can transfer the dough into a bowl with a teaspoon of olive oil and let it rest there if you are making more than one dough ball.
  4. Cut the risen dough into 2 equal pieces. Stretch and roll it out to use for your favorite pizza, or store it in the fridge or freezer for later (see my storing instructions below).
balls of bread dough next to a striped dish towel and a bottle of yeast

Tips and tricks

  • Baking with yeast – Check the expiration date on your yeast packet. You’ll know the yeast is alive if it turns foamy in the warm water. If it doesn’t bloom or bubble, the yeast is dead and won’t produce the same results.
  • Is the dough sticky? Mix in 1 tablespoon of flour at a time if the dough is too sticky to work with.
  • Stretching the dough – Use your hands to stretch and pull the dough into a circle (it doesn’t need to be perfect). Try not to overwork it or else the pizza will turn out dry and crispy. If you’re having trouble using your hands, a rolling pin is always a great backup!
close up of balls of raw bread dough

Helpful equipment

A Kitchenaid mixer is the secret to an easy pizza dough recipe. You don’t even need to get your hands dirty or knead the dough! It does all the mixing and kneading for you. 

When it comes to pizza night, I can’t recommend the Ooni pizza oven enough. We got one a few months ago and have been hosting pizza-making nights with friends weekly. It speeds up the cooking time and cooks homemade pizza beautifully, just like a real wood oven!

No room for a pizza oven? No problem! A pizza stone not only makes your homemade pizza dough so crisp, but it speeds up the cooking time. Keep the stone in your oven as it’s preheating as this is how it retains heat and cooks the dough evenly.

close up of balls of raw bread dough

How to Store and Freeze Homemade Pizza Dough

Make your pizza dough up to a month in advance! Store it in a sealed ziploc bag and keep the dough in your freezer until your next pizza night. If you plan on using it sooner, keep it in a sealed container in the fridge for up to 3 days.

To thaw, keep the frozen dough in the fridge overnight. Let it sit on the counter (covered in a damp towel) so it can come down to room temperature before baking.

Use Your Homemade Dough For These Recipes

Did you try this Easy Bread Flour Pizza Dough recipe? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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4.25 from 4 votes

Easy Bread Flour Pizza Dough

This Easy Bread Flour Pizza Dough recipe quickly comes together using just 5 ingredients. The best choice for Italian-style pizza, bread flour always produces light, chewy, and irresistibly soft homemade pizza dough. You’ll never go back to all purpose flour again!
Prep Time5 mins
Resting Time30 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: 30 minute meal, baking, breads, homemade dough, pizza
Servings: 2 pizza doughs
Calories: 957kcal
Author: Lena Gladstone

Ingredients

  • 1 ¼ cup warm water between 110-115°F
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 2 ¼ tsp yeast 1 active dry yeast packet
  • 3 ½ cup bread flour or use Tipo "00" Extra Fine Flour

Instructions

  • Using a Kitchaid stand mixer: Add 1 ¼ cup warm water into the mixer bowl, sprinkle in the yeast. Stir to combine. Let bloom for five minutes, covered. Tip: Check the expiration date on your yeast packet. If yeast turns foamy, continue with the process or toss and start over with new yeast if it doesn't foam.
  • Mix the dough: In the mixer bowl with yeast and water, add olive oil, salt, and flour. Using the dough hook attachment, mix on low. If too sticky, add additional flour one tablespoon at a time. Let the mixer knead for 7 minutes on low.
  • Rest the dough: Cover the bowl with a damp towel or plastic wrap in a warm place and let it rest for at least 30-60 minutes. The dough will double in size. You can transfer the dough into a bolw with a teaspoon of olive oil and let it rest there if you are making mroe than one dough ball.
  • Prep the dough: After rising, remove from the bowl and divide into two equal size pieces. Use the dough immediately for your favorite pizza recipe or store in a loosely covered container in the fridge for up to three days. You can also freeze the dough. See notes for freezing and defrosting instructions.

Notes

Freezing Dough: You can freeze the dough in plastic bags for up to a month if you make it ahead.
Defrosting: To defrost, place dough in the fridge for a day, then let it come to room temperature on the counter with a little flour, covered with a damp towel for at least 30-60 minutes.
To make homemade pizza: Stretch the dough for your pizzas by hand. To bake, add sauce and toppings, then bake at 500 degrees for 9-12 minutes, depending on how thick your pizza is.

Nutrition

Calories: 957kcal | Carbohydrates: 164g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1174mg | Potassium: 348mg | Fiber: 9g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

Easy Creamy Smoked Whitefish Dip

by

Serve this crowd-pleasing Easy Creamy Smoked Whitefish Dip at all of your summer parties. Made with freshly smoked fish, mayonnaise, cream cheese, and a handful of seasonings, the tangy and smoky dip pairs beautifully with an array of crackers and vegetables.

Jump to Recipe
overhead view of white creamy fish dip in a bowl surrounded by cucumbers and crackers

Party-perfect smoked whitefish spread

Tender fish mixed with mayonnaise, cream cheese, and fresh lemon juice is the base of my Easy Creamy Smoked Whitefish Dip. Every bite is loaded with tang and smokiness, making for the most delicious and party-perfect seafood dip to serve with crackers, veggies, and bread!

This creamy and keto-friendly seafood dip will make you feel like you’re in the south with its rich and tangy flavor profile. It’s made with a handful of easy ingredients and can be served at parties, summer barbecues, or for a simple lunch. It even pairs well with fun add-ins if you’re craving more flavors and textures.

white creamy fish dip in a bowl surrounded by cucumbers and crackers

I like to include it on Charcuterie Boards with crisp veggies and crackers at parties and serve it as an appetizer before the grilled meats hit the table at barbecues. Spread the leftovers onto sandwiches for a delicious and hearty lunch the next day!

What type of fish is smoked whitefish?

Smoked whitefish, also known as Lake Whitefish (or Coregonus clupeaformis), is a type of fish that’s typically served in Jewish dishes, like salads or dips. You can almost always find whitefish at Jewish fish shops or at Whole Foods by the fishmonger.

Whitefish describes any type of freshwater fish that has white flesh, like trout, bass, and halibut. If you can’t find smoked whitefish, use another type of smoked whitefish in the seafood section at large grocery stores, local smoke shops, or specialty seafood stores. 

individual white bowls holding smoked fish, cream cheese, vegetables, mayonnaise, and seasonings

What do I need to make smoked whitefish dip?

  • Smoked whitefish – It doesn’t taste as salty or fishy as cured smoked fish, like cold smoked salmon. Instead, smoked whitefish tastes mild and savory, and pairs well with extra flavor enhancers.
  • Mayonnaise and cream cheese – To make the dip extra creamy. Make your own mayonnaise at home and use whipped cream cheese for the lightest, richest flavors.
  • Worcestershire sauce – The tangy and sweet flavors of Worcestershire sauce enhance the overall smokiness of this dip and create symmetry in every bite.
  • Lemon – You’ll need fresh lemon juice and zest.
  • Seasonings – Smoked paprika, fresh dill, and chopped red onion play with the flavors and add texture.
pieces of white fish in white bowls
fish dip ingredients in a food processor
blended white creamy dip in a food processor

How to make an easy whitefish spread

  1. Start by removing the skin and bones from the smoked fish.
  2. Next, add the cream cheese, mayonnaise, lemon juice and zest, Worcestershire sauce, and smoked paprika to a food processor. Blend until smooth.
  3. Add the fish, red onion, and dill next and pulse to combine. You can leave it a little chunky for texture or blend until it’s completely smooth.
  4. Transfer the dip to a serving bowl and top it with smoked paprika and dill fronds. Serve with veggies, crackers, or toasted baguette, and enjoy!

Pro tip: Leave the finished whitefish dip covered in the fridge for 4 hours or overnight before serving. This will give all of the flavors time to get to know each other, creating an even more flavorful dip!

overhead view of white creamy fish dip in a bowl surrounded by cucumbers and crackers

More seafood dip add-ins

Looking to add even more texture and flavor to this smoky fish dip? Any of these extras would be delicious:

  • Jalapenos
  • Pepperoncinis
  • Celery
  • Green bell pepper
  • Boursin cheese
  • Capers
  • Avocado
  • Chives
  • Sour cream
  • Cayenne
close up on white creamy fish dip in a bowl surrounded by cucumbers and crackers

What can I eat with whitefish dip?

Seafood dip is tangy, smoky, and flavorful all on its own, meaning it pairs well with simple veggies and crackers on the side. I like to spread the dip onto toasted crostinis or enjoy it as a dip with homemade crackers, snap peas, carrots, and celery.

Are you serving this to a crowd? Top the dip with salmon roe, smoked paprika, roasted garlic, or olives for a beautiful presentation. It would make a great addition to an elegant charcuterie board as well!

The leftover dip goes great in lettuce cups, spread onto sandwiches, or in veggie wraps. Include a green salad on the side to complete the easy and light lunch.

womans hand dipping cucumber in a bowl of creamy white fish dip

How long does the whitefish dip last?

You can store the leftover dip in an airtight container in the fridge for up to 1 week. I don’t recommend freezing it, as dairy is never quite as creamy or rich when it thaws.

More party-ready seafood recipes

Did you try this Easy Creamy Smoked Whitefish Dip? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
5 from 7 votes

Easy Creamy Smoked Whitefish Dip

Serve this crowd-pleasing Easy Creamy Smoked Whitefish Dip at all of your summer parties. Made with freshly smoked fish, mayonnaise, cream cheese, and a handful of seasonings, the tangy and smoky dip pairs beautifully with an array of crackers and vegetables.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: 20 minute recipe, appetizer, dip, dipping, easy appetizer, healthy snack, party, party food, seafood, snack
Servings: 4 servings
Calories: 349kcal
Author: Lena Gladstone

Ingredients

  • 8 oz smoked whitefish or smoked fish of choice
  • ¼ cup mayonnaise
  • 8 oz whipped cream cheese at room temperature
  • ½ tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 tbsp red onion finely chopped
  • 2 tbsp dill finely chopped

Instructions

  • Remove the skin and bones from the fish.
  • In a food processor, add cream cheese, mayonnaise, lemon juice and zest, Worcestershire sauce, smoked paprika and blend until smooth.
  • Add fish, finely chopped red onion and freshly chopped dill and pulse until combined. You want it to stay a little chunky or make it smooth if you prefer that consistency.
  • Remove to a bowl, top with a sprinkle of smoked paprika and dill fronds. Serve with veggies, crackers or toasted baguette.

Notes

  • To Store: Store the leftover dip in an airtight container in the fridge for up to 1 week.

Nutrition

Calories: 349kcal | Carbohydrates: 4g | Protein: 15g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 308mg | Potassium: 281mg | Fiber: 1g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg

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