Lena's Kitchen

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

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Uzbek Beef Plov (Beef Rice Pilaf Recipe)

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This ​​Uzbek Beef Plov (Beef Rice Pilaf Recipe) is just like traditional rice pilaf, but better! Tender beef, rice, spices, and veggies are cooked together in one pot. It’s a comforting and delicious meal that’s perfect for feeding a crowd!

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large brown bowl filled with cooked yellow rice, carrots, and beef.

Uzbek beef plov recipe

If you want to make your entire family happy, then you have to serve them this Uzbek Beef Plov! Similar to a traditional rice pilaf, this beef pilaf recipe is made with seared beef, vegetables, garlic, and spices to take the flavors to new and delicious levels. The best part is it’s cooked all together in one big pot.

You don’t even need any complicated ingredients to make meat pilaf at home! All you need is beef chuck (or sirloin or lamb – your choice!), medium-grain rice, a few veggies, and simple spices. It’s delicious with pickled vegetables on top and a scoop of radicchio Caesar salad on the side.

close up on a black bowl filled with cooked yellow rice, carrots, and beef.

Most Uzbek, Russian, and Ukrainian families have their own version of a beef plov recipe and my family is no different! While this version was inspired by my brother-in-law’s recipe, I added a few of my own touches to make it extra special. I know you and your family will love it as much as mine!

large brown bowl filled with cooked yellow rice, carrots, and beef.

What is beef plov?

Beef plov is a one-pot Uzbek dish made with rice, beef, carrots, onions, garlic, and spices. While it’s a traditional Uzbek dish, it’s also popular among Russian and Ukrainian families. It’s a total comfort food designed to feed a lot of people, making it the perfect family-friendly recipe!

individual bowls filled with raw beef, carrots, onions, rice, oil, and seasonings.

What’s the best rice for plov?

I prefer using Calrose medium-grain rice for this plov. Some recipes call for basmati or jasmine too, cooking times on that rice will vary though.

large white bag of calrose rice.

Beef rice pilaf ingredients

  • Beef – Beef chuck, sirloin, or short ribs, lamb work the best. The meat is cut into 1 inch pieces and seared before it’s cooked with the veggies and rice in a dutch oven. Each piece becomes so tender and juicy in the end.
  • Rice – A medium grain rice is best for this pilaf recipe. I like to use Calrose rice.
  • Vegetables – Carrots and onions are sauteed along with the meat while a full head of garlic is tucked into and cooked with the rice.
  • Spices – All you need is cumin, turmeric, and salt.
4 images showing the process of chopping carrots, preparing rice, diced onions, and sauteeing beef in a black skillet.

How to make Uzbek beef plov

This one-pot recipe makes plenty for everyone! Once the beef is tender and the rice is cooked, you can dig into the easy Uzbek plov:

  1. Rinse the rice.

    Add the rice to a fine-mesh strainer and rinse under cold water until the water is coming out clear. Once that’s done, place the rice in a bowl with water.

  2. Sear the beef.

    Heat the oil in a dutch oven or heavy-bottomed pot over high heat and add the seasoned beef. Sear until all sides are brown.

  3. Saute the vegetables and spices.

    Turn down the heat, then add the onions and cook until they’re soft. Stir in the carrots and spices. Pour the water into the pot and add salt. Add a lid on top of the pot and simmer.

  4. Cook the rice.

    Pour the rice into the pot and tuck the garlic head in the center. Cover the pot with the lid and cook. Don’t stir or fluff the rice until you think it’s ready to eat.

  5. Serve and enjoy!

    Once it’s ready, take the head of garlic out of the pilaf and fluff the rice with a fork. Stir everything together, then serve!

4 images showing the process of cooking beef, vegetables, stock, and rice in a large black pot.

Tips and tricks

  • It’s crucial to rinse the rice first! This will remove all of the starch so you don’t end up with a gummy pilaf.
  • Always preheat your dutch oven or pot first so the meat can cook and tenderize evenly. If you add the meat before the oil and pot are hot, all of the delicious juices will seep out and dry out the meat.
  • Cook the rice in heavily salted water so it absorbs as much flavor as possible.
  • DO NOT stir or fluff the pilaf as it cooks.
  • Beef pilaf is extra delicious served with pickles and pickled vegetables (like radishes and red onions)!

Tools for Uzbek Beef Plov Recipe

Storing and freezing leftovers

To store, keep the leftover pilaf in an airtight container in the fridge for up to 1 week.

To freeze, place the leftovers in a freezer-safe bag or sealed container. It freezes well for up to 3 months. 

To reheat, add the leftover beef pilaf to a skillet over medium heat until warmed through. But popping it in the microwave is ok too.

close up on a large brown bowl filled with cooked yellow rice, carrots, and beef.

More one pot dinner recipes

More popular Russian and Ukrainian family recipes

Did you try this Uzbek Beef Plov (Beef Rice Pilaf Recipe)? 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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5 from 1 vote

Uzbek Beef Plov (Beef Rice Pilaf Recipe)

This ​​Uzbek Beef Plov (Beef Rice Pilaf Recipe) is just like traditional rice pilaf, but better! Tender beef, rice, and veggies are cooked together in one pot. It’s a comforting and delicious meal that’s perfect for feeding a crowd!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dinner, Main Course, Side Dish
Cuisine: Russian, Ukranian
Keyword: beef, dinner, main course, main dish, rice, russian food, side dish, sides, ukranian food, weeknight dinner
Servings: 10 servings
Calories: 675kcal
Author: Lena Gladstone

Ingredients

  • ¾ cups avocado oil or canola oil
  • 3 lbs beef chuck or use beef sirloin or lamb, cut into 1 inch cubes
  • 1 small onion finely chopped
  • 6 large carrots peeled and cut into thicker matchsticks
  • 2 ½ tablespoons cumin
  • 1 teaspoon turmeric
  • 3 tablespoons kosher salt to taste
  • 6 cups hot water
  • 3 cups medium grain rice Calrose rice is what I use, rinsed
  • 1 head garlic keep whole, peel back the layer until you have one-two layers

Instructions

  • Before you do anything, rinse the rice until the water is clear. Then add water into the bowl and let it sit while you prep the rest of the ingredients.
  • Prepare the carrots by cutting them on an angle and then into thicker matchsticks, about ½ inch thick.
  • Cut the onions into a small dice.
  • Cut the beef chuck and cut into 1″ pieces. Pat it dry with a paper towel (this will help with the browning of the meat). Season with salt on all sides and set aside.
  • Preheat a large heavy-bottomed 6-quart or larger dutch oven to high heat. Once it's hot, add in your oil. Once the oil is hot, add in the cubed meat and sear for 5-7 min over high heat until meat is browned, stirring every minute or so so it doesn't burn to the bottom of the pot. Note: it's so important to preheat the dutch oven first for the meat to brown over high heat, otherwise it will release its juices and dry out the meat.
  • Turn down the heat to medium, add in the onions and saute for 3-5 minutes, until they become translucent.
  • Add in the carrots and saute for an additional 2-3 minutes.
  • Add in the spices and salt, mix well to combine.
  • Add 6 cups of hot water. Note: The goal is for the water to be a bit saltier than you think you need, the rice will absorb a lot of the salt and will help to season it. This is when you taste and see if you’d like any additional seasoning.
  • Bring back to a boil, then turn the heat to low, cover with a lid and let the meat and veggies cook for 25-30 minutes.
  • Remove the lid, add in the rice, making sure to spread it evenly. Note: DO NOT stir the pilaf.
  • Add a whole garlic head into the rice, make sure to tuck it in. Note: Peel back most of the layers until you only have 1-2 layers left. Make sure to clean off any of the dirt on the bottom and you can cut off the top a bit or leave it whole. You can clean the garlic to peel easier underwater.
  • Cover with the lid, turn the heat to low, and cook covered for 35-45. You can open and check the rice at 35 minutes, but do not fluff the rice until you are ready to eat. If the rice still needs a few minutes, cover and cook for an additional 5-10 minutes.
  • Once pilaf is done, remove from heat, remove the head of garlic and set aside, and gently fluff the rice and mix it in with the veggies and meat. Serve with pickled veggies and cooked garlic cloves. You can also add a side salad too.

Nutrition

Calories: 675kcal | Carbohydrates: 63g | Protein: 32g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 2244mg | Potassium: 698mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7254IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 7mg

Radicchio Caesar Salad with Toasted Garlic Panko

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This Radicchio Caesar Salad with Toasted Garlic Panko is far from your average Caesar salad recipe! Tossed in a homemade Caesar dressing, shaved parmesan, and toasted garlic panko breadcrumbs, every bite of this simple salad is packed with flavor.

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large white platter holding a white and purple radicchio salad topped with toasted breadcrumbs.

Caesar salad with radicchio

Ready to change things up? This Radicchio Caesar Salad with Toasted Garlic Panko is creamy, bright, and punchy. It’s far from your everyday Caesar salad recipe!

Making a salad with radicchio means every bite will have strong flavors and a slight bitterness. This is complemented by the creamy homemade Caesar salad dressing and crunchy, buttery toasted panko breadcrumbs. It’s a surprisingly simple salad with bold flavors!

Each element of this radicchio salad recipe can be prepared ahead of time, meaning you can stress less and focus on the main event. It goes so well with more fresh Mediterranean recipes, like my Garlic Grilled Shrimp and Steamed Artichokes!

womans hands using a fork to take bites from a purple and white radicchio salad on a white plate.

What is radicchio?

Radicchio looks just like red cabbage because of its large red leaves and white veins, but it’s actually a type of chicory. These leaves are very crunchy and have a strong bitter flavor which can help tone down the richness in a lot of Italian dishes, like risotto or pasta.

If you have leftover radicchio laying around, grill or roast it and serve it along with meat and other roasted vegetables. It becomes so tender and savory when cooked!

close up on a radicchio salad on a white platter topped with breadcrumbs and shaved parmesan.

Radicchio Caesar salad ingredients

  • Radicchio – Or use kale, romaine, or another chicory variety (such as endive, frisée, or escarole) as a substitute.
  • Parmesan – Use a block of good quality parmesan instead of pre-grated cheese.
  • Caesar dressing – My homemade caesar salad dressing is easy to make ahead of time so you can whip up this salad in no time. It’s naturally keto, gluten free, and low carb, so everyone can enjoy some!
  • Panko breadcrumbs – Use regular or gluten free panko breadcrumbs as the crunch in this easy caesar salad.
  • Garlic powder and butter – To mix with the panko.
individual white bowls holding breadcrumbs, cheese, caesar dressing, and butter next to a sliced purple radicchio.

How to make a radicchio caesar salad

This is probably the easiest Caesar salad you’ll ever make! Every element can be prepared ahead of time and tossed together at a moment’s notice, making it the best salad for stress-free dinner parties or special occasions.

  1. Make the Caesar dressing.

    If you haven’t already, make a batch of this homemade Caesar dressing for the salad.

  2. Prepare the radicchio.

    Add cold water and ice to a bowl. Cut the radicchio into quarters and cut off the core. Cut the quarters into halves and place them in the bowl of ice water for 15 minutes to remove the bitterness.

  3. Toast the panko breadcrumbs.

    Melt the butter in a skillet over medium-low heat. Add the panko breadcrumbs and garlic powder. Cook until the breadcrumbs are toasted and lightly browned.

  4. Assemble the salad.

    Dry the radicchio leaves really well and toss them in a bowl with the Caesar dressing. Add the toasted panko and shaved parmesan, then serve and enjoy!

using a knife to chop purple radicchio on a wood board.
using a knife to chop purple radicchio on a wood board.
chopped purple radicchio leaves in a white bowl of ice water.
white spatula pushing golden brown breadcrumbs around in a metal skillet.
purple radicchio leaves in a salad spinner.

Make ahead tips

Every element of this salad can be prepared ahead of time and stored away for later. When you’re ready to eat, toss everything together and enjoy!

  • Radicchio leaves: Soak the radicchio leaves, dry them well, and store them in a ziplock bag in the fridge for 4 to 5 days ahead.
  • Salad dressing: Store the dressing in an airtight container in the fridge for up to 2 weeks or freeze it in ice cube trays.
  • Toasted panko: Keep the garlic panko in an airtight container at room temperature for 1 to 2 days.
large white platter holding a white and purple radicchio salad topped with toasted breadcrumbs.

Frequently asked questions

How do you make radicchio taste better?

Soaking the radicchio leaves in ice water for at least 15 minutes will remove a lot of the natural bitter flavor, helping it taste a lot more delicious when eaten raw.

Can you eat radicchio raw?

Radicchio is served raw in this salad recipe but is soaked in ice water first to remove some of the strong bitter flavors.

How do you cut radicchio?

First, chop the radicchio horizontally into quarters. Cut those quarters into halves and cut off the core on the bottom end. You can leave them as-is if you prefer larger leaves or continue cutting the halves vertically for smaller bites.

Are radicchio and red cabbage the same?

Red cabbage and radicchio look alike but are part of two separate “families”. Red cabbage is a type of cabbage and is used in slaws, stir fries, salads, or soup. 

Radicchio is a leafy chicory with a punchy, bitter flavor. You’ll usually find it in Mediterranean or Italian recipes, either raw or cooked.

purple radicchio salad on two white plates next to a large white platter with more salad.

More salad recipes you’ll love

Did you try this Radicchio Caesar Salad with Toasted Garlic Panko? 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 from 5 votes

Radicchio Caesar Salad with Toasted Garlic Panko

This Radicchio Caesar Salad with Toasted Garlic Panko is far from your average Caesar salad recipe! Tossed in a homemade Caesar dressing, shaved parmesan, and toasted garlic panko breadcrumbs, every bite of this simple salad is packed with flavor.
Prep Time5 mins
Cook Time5 mins
Resting Time15 mins
Total Time25 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean
Keyword: 30 minute meal, appetizer, caesar, easy appetizer, healthy salad, italian, mediterranean, salad, side dish, sides
Servings: 6 servings
Calories: 265kcal
Author: Lena Gladstone

Ingredients

Radicchio Salad

  • 1 head radicchio large, cored and cut into quarters
  • ½ cup Parmesan cheese freshly shaved or more to taste

Classic Homemade Caesar Dressing

  • ⅓ cup mayonnaise
  • ¼ cup Parmesan cheese freshly grated
  • 1 clove garlic
  • ½ large lemon juiced
  • 1 ½ tsp Dijon mustard
  • ½ tsp salt
  • 1-2 anchovies fillet or 1 1/2 tsp anchovy paste

Toasted Garlic Panko

  • ¾ cup gluten-free panko
  • 1 teaspoon garlic powder
  • 2 tablespoons unsalted butter

Instructions

Radicchio Salad

  • In a large bowl add cold water and ice. Cut the radicchio into quarters and then cut off the core. Then cut into halves again.
  • Add the radicchio to the ice water, with your hands separate the leaves and then squeeze them a bit to help release the bitterness. Let it sit in the ice cold water that covers the lettuce all the way for at least 15 minutes.
  • Use either a salad spinner or a kitchen towel to dry the leaves fully. (Can be done ahead of time and stored after drying for up to 4-5 days in a ziplock bag.)
  • Prepare the dressing and toast the panko.
  • Toss the salad with dressing, I like to massage the dressing into the leaves. Add panko and Parmesan cheese, lightly toss and add to a platter.

Toasted Garlic Panko

  • While the lettuce is resting, make the garlic panko. In a small pan, melt the butter along with the garlic powder. Add in the panko crumbs. Cook on medium-low heat until browned and toasted. Making sure to move around to prevent burning. Remove into a bowl and let cool.

Classic Homemade Caesar Dressing

  • Add all of the ingredients to a large mason jar.
  • Use an immersion blender to blend all of the ingredients together. Pull the blender up and down until the dressing has emulsified. Blending will only take around 15-30 seconds.
  • Stir the dressing, and taste to adjust the seasoning if needed. Tasting is key to achieving the perfect taste. You may want a little more anchovy, salt, or lemon.
  • Keep the dressing refrigerated and eat it within 2 weeks.

Notes

Raddichio Tips: To make the salad ahead, soak the radicchio leaves, this is super important to get the bitterness out of the radicchio. Keep in a ziplock bag a few days in advance.
Dressing: Make the dressing ahead of time.
Panko: Toast the Panko, keep it in an airtight container for a few days ahead.
Lettuce Substitute: You can use kale or romaine with this as a substitute.

Nutrition

Calories: 265kcal | Carbohydrates: 19g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 579mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 9mg | Calcium: 164mg | Iron: 1mg

Apple Cranberry Sauce with Port Wine

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Take your classic cranberry sauce to a new level! This Apple Cranberry Sauce with Port Wine is delightfully tart, sweet, and unique. No doubt, it’s the perfect topping on your Thanksgiving dinner!

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small white bowl filled with red cranberry sauce topped with fresh cranberries and lemon wedges

Homemade cranberry sauce with a twist

You’ve never had cranberry sauce as rich and delicious as this Apple Cranberry Sauce with Port Wine! It’s a must-have around the holidays and can even be frozen months ahead of time.

close up on a small white bowl filled with red cranberry sauce topped with fresh cranberries and lemon wedges

The tart and sweet flavors from the fresh cranberries are elevated thanks to a splash of port wine, orange juice, and fresh orange zest stirred into this cranberry apple sauce recipe. Sliced apples add even more substance and a sweet flavor that’s more than welcome on top of the Thanksgiving turkey, stuffed into brie puff pastry pockets, or served next to the mashed potatoes. In just 15 minutes, this easy cranberry sauce is ready to eat and will wow all of your guests!

individual white bowls filled with chopped apples, sugar, fresh cranberries, and port wine.

Apple cranberry sauce ingredients

  • Cranberries – Fresh cranberries are best when making homemade cranberry sauce but frozen cranberries will work as well.
  • Apples – Any kind of apple you love will work in this recipe.
  • Ruby port wine – This sweet fortified wine is easy to find and often inexpensive. With notes of red berries, ruby port wine is much more sweet and richly flavored compared to other types of wine. If you end up with extra, serve a glass with dessert or a cheese plate!
  • Orange – Both the zest and orange juice help combat the tartness from the cranberries.
  • Sugar – It’s hard to avoid sugar in cranberry sauce because it’s so crucial to the balance and overall flavor. If you’re looking for a sugar free or keto cranberry sauce, try replacing the sugar with granulated erythritol for similar results.
a saucepan with brown liquid inside.
cooking cranberries and sugar in a saucepan.
cooking apples, cranberries, liquid, and orange zest in a skillet.
close up on dark red cranberry saue.

How to make apple cranberry sauce with port wine

Once you try making your own cranberry sauce from scratch, you’ll never want the canned stuff again! All it takes is 20 minutes and one pot.

  1. Melt the sugar.

    Heat the sugar in a non-stick pan over medium heat. Leave it alone to melt. It’ll turn into a rich caramel color after a few minutes.

  2. Cook the cranberries.

    Add the cranberries and salt to the same pan and stir to combine. Cook until the cranberries soften.

  3. Add the apples, port wine, and orange.

    Stir in the sliced apples and leave them to cook for a few minutes. Pour the port wine in and lower the heat. Finally, add the orange zest and juice, then let it all simmer so the cranberries and apples can break down slightly.

  4. Store or serve.

    Once the sauce is thick, either serve it right away or keep it in the fridge until you’re ready to eat.

Tips and variations

  • For a warm flavor – Simmer the cranberry sauce with a cinnamon stick or fresh ginger.
  • More add ins – Stir in lemon zest, ground cinnamon, berries, pecans, or raisins.
  • Keto cranberry sauce – To make this recipe keto-friendly, omit the wine and orange juice, and replace the sugar with granulated erythritol.
  • Less sugar – While I don’t recommend omitting all of the sugar from this recipe, you can use honey or maple syrup in place of some of the white sugar.
  • Cranberry sauce uses – Fresh cranberry sauce is a must at Thanksgiving, Christmas, or any holiday celebration. Serve a dollop on top of the sliced turkey, ham, or on the side of the veggies. The leftovers can be used on sandwiches, cobblers, galettes, baked into quick breads or dessert bars, or even served on a holiday charcuterie board.
small white bowl filled with red cranberry sauce topped with fresh cranberries and lemon wedges.

Frequently asked questions

What can I use to replace the port wine?

You can easily replace the ruby port wine with another fruity red wine, like a Chianti, Merlot, or Zinfandel. If you’re looking for a non-alcoholic replacement to the port, use red grape juice.

Should it be served warm or cold?

You can serve cranberry sauce chilled or fresh off the stove. I particularly love this port cranberry sauce served warm to bring out the rich flavors.

Can you make it ahead of time?

Yep! Keep finished and cooled cranberry sauce in an airtight container in the fridge until you’re ready to serve. It’ll stay fresh for 3 to 4 days.

Can you freeze apple cranberry sauce?

Yes! Keep the cranberry sauce in an airtight container or sealed bag and freeze for up to 3 months. Let it thaw overnight in the fridge before serving.

Enjoy your apple cranberry sauce with these Thanksgiving favorites

Did you try this Apple Cranberry Sauce with Port Wine? 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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5 from 4 votes

Apple Cranberry Sauce with Port Wine

Take your classic cranberry sauce to a new level! This Apple Cranberry Sauce with Port Wine is delightfully tart, sweet, and unique. No doubt, it’s the perfect topping on your Thanksgiving dinner!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Garnish, Side Dish
Cuisine: American
Keyword: 20 minute recipe, cranberries, holiday, sauce, side dish, sides
Servings: 6 servings
Calories: 201kcal
Author: Lena Gladstone

Ingredients

  • ¾ cup granulated sugar
  • 12 oz cranberries fresh
  • 2 apples peeled, cored and thinly sliced
  • ¼ teaspoon sea salt
  • ½ cup ruby port wine
  • 1 large orange zested and juiced

Instructions

  • In a non-stick pan over a medium heat and add the sugar. Let it melt (without stirring) until it turns a rich caramel color. It will take about 3-5 minutes.
  • Add the cranberries and salt, gently stir to combine with a rubber spatula. Cook the cranberries until they just start to soften.
  • Now add the thinly sliced apples and cook for an additional 3-4 minutes. Using a rubber spatula, stir to coat all the fruit in the caramel sauce.
  • Add in the port, reduce the heat to low, then zest the orange and juice it. Bring to a simmer and cook for an additional 7-10 minutes, stirring occasionally, so that some of the cranberries and apples break down completely and thicken the sauce. I use a spoon and gently break up the apples if needed.
  • Transfer to a serving dish. If not serving immediately, cool and keep in the fridge for up to 3-4 days. Warm on low heat before serving.

Nutrition

Calories: 201kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 188mg | Fiber: 5g | Sugar: 38g | Vitamin A: 136IU | Vitamin C: 27mg | Calcium: 22mg | Iron: 1mg

Quick Pickled Radishes for Tacos

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These 4-ingredient Quick Pickled Radishes are ready to enjoy after just 15 minutes! They’re delicious on everything, from burgers to pulled pork to chicken tacos.

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a glass jar filled with sliced pickled radishes.

Easy pickled radishes for chicken tacos

Picking a family-friendly meal that’s fresh, tasty, and easy to prepare night after night isn’t an easy task! I knew I found the goldmine when I stumbled upon Safeway’s Chicken Street Taco Kit. This simple and delicious meal kit was loved by the whole family and the perfect partner to my Quick Pickled Radishes!

pinterest image of tacos on a white plate, surrounded by small plates of herbs, lime, pickled radishes, and guacamole.

This easy family meal is packaged fresh in-store and has everything you need to prepare a delightful taco Tuesday, like cooked chicken breast, limes, corn tortillas, shredded cabbage, shredded Mexican cheese, salsa, and chipotle crema. The best part is the chicken is already cooked so all you have to do is just heat it up and enjoy!

4 tacos on a white plate, surrounded by small plates of herbs, lime, pickled radishes, and guacamole.

I’m completely obsessed with the crunch and tang Pickled Red Onions and Pickled Veggies add to my meals and these easy pickled radishes are no different. All you need are 4 simple ingredients, 5 minutes of hands-on time, and a jar. They maintain their crisp crunch while being loaded with tang from the simple pickling brine.

a plastic container filled with a chicken taco kit.

Next time you visit Safeway, grab one of their many meal kits (I’m a big fan of their Ready Meal Gyro Kit as well!), quickly pickle your radishes, and enjoy a dinner that’s full of freshness and flavor!

4 chicken tacos on a white plate surrounded by smaller white bowls filled with lime, chips, guacamole, and onions.

Pickled radishes ingredients

  • Radishes – Slice your red radishes very thin using a mandolin or sharp knife. Alternatively, quarter the radishes for larger portions or slice them into matchsticks.
  • Water – Hot water is the base of the pickling brine and is always combined with vinegar.
  • Rice vinegar – This is my favorite vinegar to use when pickling radishes because it’s bright, tangy, and light. You can replace it with 1 ½ tablespoons of white vinegar for a stronger flavor or use another vinegar (see below for more information).
  • Kosher salt – Sea salt or table salt works too!
pinterest image of a glass jar filled with sliced pickled radishes.

How to quickly pickle radishes

This is an easy recipe anyone can master. Pickling radishes only requires 5 minutes of hands-on time. Afterward, sit back and relax as you wait for them to pickle!

They’re ready to eat after just 15 minutes:

  1. Slice the radishes.

    Use a mandolin or sharp knife to carefully slice the radishes very thinly.

  2. Make the brine.

    Add your hot water, rice vinegar, and salt to a small jar. Stir to combine.

  3. Pickle the radishes.

    Add the sliced radishes to the brine and let them sit for at least 15 to 30 minutes. When the water has cooled, top the jar with a lid and store in your fridge.

  4. Use the radishes!

    This is the best part! Use your radishes as a tangy topping on any savory meal or snack you love. They’re particularly delicious on Safeway’s Chicken Street Taco meal kit.

slicing red radishes with a knife on a wood board.

How to make chicken street tacos with pickled radishes

Family dinners don’t get much easier than this. The Chicken Street Taco meal kit from Safeway is extra delicious when topped with your freshly pickled radishes, plus there’s enough for the whole family!

All you have to do is heat the chicken and dig in:

  1. Heat the chicken.

Add the chicken from the kit to a bowl with just a splash of water. Cover with a paper towel and heat in the microwave for 1.5 – 2 minutes. 

2. Heat the tortillas.

Place the tortillas on a paper towel and warm in the microwave for 30 seconds.

3. Assemble the tacos.

Add shredded cabbage, cheese, chicken, and your desired taco fillings to the tortillas. Top them with cilantro, a few pickled radishes, and a splash of chipotle crema. Serve with a side of guacamole, salsa, and chips, then enjoy!

close up on a small jar filled with sliced red radishes and brine.

Variations

You can make this recipe your own by adding a few things for extra flavor, like:

  • A pinch of red chili flakes
  • Fresh dill
  • Garlic cloves
  • More vegetables, like daikon, sliced cabbage, red onions, or carrots
  • Black peppercorns
  • Fennel seeds
  • Jalapeno slices
pinterest image of a glass jar filled with sliced pickled radishes.
4 tacos on a white plate, surrounded by small plates of herbs, lime, pickled radishes, and guacamole.

Frequently asked questions

How long do pickled radishes last?

Store your pickled radishes in a jar with a lid. They’ll stay fresh for several weeks in the fridge.

What do you do with pickled radishes?

Pickled radishes are best used as a garnish or topping on savory meals and snacks. They’d be a delicious addition to a bagel and lox brunch board, breakfast sandwiches, mashed potato waffles, avocado toast, tacos, gyros, burgers, grain bowls, pulled pork, breakfast burritos, and so much more.

What’s the best vinegar for pickling?

You can use any one or a combination of vinegar to pickle vegetables. Use this guide for more information:

Rice Vinegar is my favorite vinegar to use because of its mild flavor.
Champagne Vinegar will add a touch of natural sweetness to the radishes.
White Wine Vinegar will also add a touch of sweetness.
Apple Cider Vinegar will add a little more funky flavor to the radishes.
White Vinegar will give you the strongest flavor, I would use less vinegar to water ratio.

What other vegetables can you pickle?

Almost anything! Use the brine in this recipe to pickle thinly sliced cucumbers, carrots, jalapenos, cabbage, daikon, onions, turnips, and so much more.

4 tacos on a white plate, surrounded by small plates of herbs, lime, pickled radishes, and guacamole.

Add your pickled radishes to these recipes and more

Did you try these Quick Pickled Radishes? 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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5 from 2 votes

Quick Pickled Radishes for Tacos

These 4-ingredient Quick Pickled Radishes are ready to enjoy after just 15 minutes! They’re delicious on everything, from burgers to pulled pork to chicken tacos.
Prep Time5 mins
Resting Time15 mins
Total Time20 mins
Course: Garnish, Side Dish
Cuisine: American
Keyword: 30 minute meal, pickled veggies, radishes, vegan, vegetarian, veggies
Servings: 6 servings
Calories: 2kcal
Author: Lena Gladstone

Ingredients

  • 8 radishes thinly sliced
  • 1 ½ cups water hot water
  • 2 tablespoons rice vinegar or replace with 1 ½ tablespoons of white vinegar for stronger flavor
  • 1 ½ teaspoon kosher salt

Instructions

Pickled radishes

  • Thinly slice radishes using a sharp knife or a mandolin.
  • Add hot water, rice vinegar and salt to a small jar, mix to combine. Add sliced radishes.
  • Let the radishes stand for at least 15-30 minutes to quick pickle or until the water has cooled off.
  • Enjoy these on tacos, breakfast, salad or sandwiches.

Assemble Tacos

  • In the microwave, add chicken in a bowl with a splash of water, cover with a paper towel and heat for 1 ½-2 minutes. Then add the tortillas in a paper towel and heat for 30 seconds in the microwave. You can also heat the chicken up on a pan with a splash or water. Toast the tortillas on the stovetop too.
  • To assemble the tacos, add shredded cabbage, cheese, chicken, then add your desired toppings and a splash of chipotle crema. Serve with a side of guacamole and chips along with the salsa.

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 587mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Spinach and Ricotta Stuffed Shells in Vodka Sauce

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These Spinach and Ricotta Stuffed Shells are filled with 3 kinds of cheese, spinach, and baked in a homemade vodka sauce. This classic comfort meal is full of punchy flavors and a real crowd-pleaser!

Jump to Recipe
stuffed pasta shells in a white bowl next to a fork and knife.

It’s comforting, it’s creamy, it’s packed full of flavor… Say hello to this crowd-pleasing recipe for Spinach and Ricotta Stuffed Shells in Vodka Sauce! 

large black skillet filled with baked, melted cheese.

Made with a 3-cheese filling, fresh spinach, and covered in my Homemade Vodka Sauce, these stuffed baked shells are just so delicious and satisfying. Whether you serve them for weeknight dinners, freeze the batch to enjoy later on, or serve them for dinner parties, there’s never a bad time for ricotta stuffed shells!

pinterest image of a spoon scooping a stuffed shell from a skillet.

This baked shells recipe is naturally vegetarian, family-friendly (yes, even with the vodka sauce!), and can easily be made with all of your favorite vegetables or meats. It’s guaranteed to be a hit!

individual white bowls filled with raw pasta, red pasta sauce, herbs, and cheese.

Stuffed pasta shell ingredients

  • Spinach – Freshly chopped spinach is mixed in with the filling and wilts in the oven. Feel free to use any leafy green instead or use frozen spinach (thawed and patted dry) if that’s all you have at home.
  • Cheese – A mix of ricotta, parmesan, and mozzarella cheese makes this baked shells recipe super cheesy and comforting.
  • Egg yolks – These are mixed into the filling to help it hold together.
  • Jumbo shells – Jumbo pasta shells are boiled until al dente, then stuffed with the cheese and spinach filling before being baked.
  • Vodka sauce – Baked shells stuffed with ricotta only get better when they’re surrounded by a tart, bright, and punchy homemade vodka sauce. This pasta sauce is easy to make at home and to store for later, so you can prepare a batch ahead and use it for all kinds of Italian recipes!
  • Toppings – Parmesan and mozzarella are sprinkled on top to form a melty, cheesy crust on the oven baked shells. The entire dish is finished with a sprinkle of fresh basil for those classic Italian flavors!
pinterest image showing 2 images of baked pasta shells covered in red sauce.
a white and green creamy mixture in a white bowl.
womans hands stuffing a pasta shell with a white and green creamy mixture.
pasta shells in a black skillet stuffed with cheese and spinach.
orange pasta sauce on top pasta in a black skillet.
white shredded cheese on top of pasta in a black skillet.
melted cheese and orange pasta sauce in a black skillet.

How to bake spinach and ricotta stuffed shells

Once you have the vodka sauce ready and the pasta shells are cooked, this recipe is easy to assemble and bake. It’s also a great make-ahead meal and can even be frozen for later!

It’s ready to eat in about 45 minutes:

  1. Cook the pasta.

    In a pot of boiling water, cook the pasta shells until they’re al dente (still slightly tender and chewy). Reserve 1 cup of pasta water and keep it aside.

  2. Make the filling.

    Add the spinach, ricotta, parmesan, mozzarella, and egg yolks to a bowl. Stir everything together and season with some salt.

  3. Stuff the shells.

    Add most of the warm vodka sauce to the bottom of the baking dish. Stuff each pasta shell with a heaping spoonful of filling and place each one in the dish.

  4. Assemble the stuffed shells and bake.

    Add the reserved pasta water and the remaining sauce to the dish. Add the parmesan and mozzarella cheese on top, cover the dish with foil, then bake.

  5. Serve and enjoy!

    When the cheese is nice and bubbly, take the shells out of the oven. Let them rest for 5 minutes, then top with fresh basil and enjoy!

pinterest image of baked pasta shells in a white bowl.

Tips and variations

  • Al dente – The pasta shells will continue to cook in the oven so make sure you only boil them until they’re slightly underdone or al dente.
  • Extra shells – Have a few extra shells on hand in case a few rip or tear.
  • Sauce – While this recipe is especially delicious with a tart vodka sauce, you can make it with marinara sauce, alfredo, tomato sauce, bolognese, or any pasta sauce you like.
  • Cheese – Use all three varieties of cheese in the filling or just one – it’s up to you! 
  • Pasta water – Don’t forget to reserve some pasta water! This starchy water will keep the shells moist while they bake in the oven.
  • Add vegetables – You can add as many vegetables to this recipe as you like. Throw in sauteed mushrooms, shallots, garlic, lentils, zucchini, or roasted cauliflower.
  • Add meat – Any ground meat would be delicious in the stuffed baked shells and will make them extra filling. Saute ground beef, turkey, pork, or chicken ahead of time and mix them in with the filling.
metal spoon scooping stuffed pasta shells out of a black skillet.

Frequently asked questions

What is vodka sauce?

Vodka sauce is similar to your everyday Roma tomato sauce but has a splash of vodka to help it taste bright and punchy. When the finished sauce is ready, you’ll notice the flavors are quite sharp and almost spicy instead of tasting sweet or herby. Most of the alcohol does cook out, making this a family-friendly recipe.

Can you freeze stuffed shells?

You can freeze cheesy stuffed shells without or with the sauce already added. To freeze without the sauce, stuff the shells as normal and place them in a baking dish. Once they’re frozen solid, you can transfer them to a ziploc bag or container. Assemble the frozen shells in a baking dish with the vodka sauce when you’re ready to eat and bake!

To freeze the shells with the sauce, assemble the entire recipe as normal but place the covered baking dish in the freezer for up to 3 months. The dish can be baked right from frozen but will likely need an extra 15 to 20 minutes in the oven.

How long do they last?

Your leftovers will stay fresh in an airtight container in the fridge for up to 4 days. They’re perfect for weekday lunches or quick dinners the next day!

pinterest image of stuffed pasta shells in a white bowl.
stuffed pasta shells in a white bowl.

Hungry for more comforting pasta recipes?

Did you try these Spinach and Ricotta Stuffed Shells in Vodka Sauce? 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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5 from 2 votes

Spinach and Ricotta Stuffed Shells in Vodka Sauce

These Spinach and Ricotta Stuffed Shells are filled with 3 kinds of cheese, spinach, and baked in a homemade vodka sauce. This classic comfort meal is full of punchy flavors and a real crowd-pleaser!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Main Course
Cuisine: Italian
Keyword: cheese, dinner, italian, pasta, vegetarian, weeknight dinner
Servings: 8 servings
Calories: 444kcal
Author: Lena Gladstone

Ingredients

Filling for shells

  • 3 ounces baby spinach finely chopped
  • 16 oz whole milk ricotta cheese drained
  • 1 cup Parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 1 egg yolk
  • 1 ½ teaspoon kosher salt or more to taste
  • ½ lb jumbo shells

Vodka Sauce

Toppings

  • 1 cup grated Parmesan cheese
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup basil finely chopped

Instructions

  • Preheat the oven to 400ºF.
  • In a large pot, add water and salt to taste, bring to a boil and cook shells to al dente (8 minutes). Reserve 1 cup of pasta water before draining the pasta.
  • Add chopped spinach, ricotta, 1 cup of the Parmesan, 1 cup of the mozzarella cheese and the egg yolks to a large mixing bowl. Stir to combine completely then season with salt.
  • Heat vodka sauce in a pan. Add ¾ cup of sauce to the bottom of a baking dish.
  • Stuff each shell with a heaping spoonful of the filling. Fill the baking dish with the stuffed shells snug. Add 1 cup of reserved pasta water, to help keep the shells moist.
  • Then add remaining sauce on top.
  • Top with Parmesan cheese and then mozzarella cheese. Cover and bake for 30 minutes. Uncover and bake for an additional 15 minutes to make sure the cheese gets a nice crust.
  • Remove from the oven, top with fresh basil, let the shells rest for 5 minutes before serving.

Nutrition

Calories: 444kcal | Carbohydrates: 30g | Protein: 29g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 1587mg | Potassium: 545mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2161IU | Vitamin C: 10mg | Calcium: 614mg | Iron: 2mg

Creamy Mushroom Soup

by

Every spoonful of this Creamy Mushroom Soup is warm and comforting. Made with sauteed mushrooms, hearty vegetables, savory herbs, and heavy cream, it’s the best meal to enjoy on a cold day.

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white bowl filled with an orange mushroom soup.

Soup season is my favorite! There’s nothing better than curling up with a big bowl of Ukrainian Red Borscht when the snow is falling or a cold wind is blowing. It’s why I’m such a huge fan of this Creamy Mushroom Soup!

Easy, earthy, and creamy, there’s not much you won’t love about this mushroom soup recipe. Each batch is filled with layers of fresh vegetables and herbs, along with savory chicken stock and Yukon Gold potatoes. This rich and creamy soup was made to be enjoyed with crusty bread for dunking and a warm drink on the side.

womans hands holding a white bowl filled with orange mushroom and herb soup.

It’s versatile too! Make the creamy soup with any kind of mushroom you love, mix up the veggies, or make a few easy substitutions for a delicious Meatless Monday or vegan dinner. It’s a true crowd pleaser!

Various white bowls filled with raw vegetables, herbs, oil, and cream.

Mushroom soup ingredients

  • Mushrooms – I used a mix of baby bella and chanterelle mushrooms. Use the mushrooms you like, whether it’s cremini, portobello, oyster, shiitake, or a mix of them all!
  • Potatoes – Yukon Gold potatoes are buttery and starchy, giving you an extra cozy soup.
  • Veggies – Basic soup veggies, like onion, carrots, celery, and garlic, will give the mushroom soup a great baseline of flavor.
  • Herbs and seasonings – Fresh thyme, dried oregano, smoked paprika, and bay leaves help this earthy soup taste extra savory. Fresh herbs will infuse absolutely delicious flavors into the finished soup but you can use dried if that’s all you have at home.
  • Chicken stock – This pairs really well with the mushrooms and herbs. For vegetarian mushroom soup, replace this with vegetable stock.
  • Heavy cream – This is the best choice to create a rich and luscious cream of mushroom soup. If you’d rather make the mushroom soup without cream, swap it for coconut milk (as a dairy free option), light cream, half and half, or whole milk instead.
  • Cornstarch – Mixed with the cream to help thicken the soup.
metal skillet with cooked mushrooms.
large pink pot filled with raw potato cubes.
cooked vegetables in a large pink pot.
large pink pot filled with soup broth, herbs, and mushrooms.
cooking brown soup in a pink pot.
wooden spoon stirring brown soup in a pink pot.

How to make creamy mushroom soup

Once the mushrooms are soft and brown, they’re added to a savory mix of herbs, chicken broth, and cream. The finished soup is ready in just under 1 hour and is deliciously creamy and luscious!

  1. Cook the mushrooms.

    Melt some butter in a large pan over medium-high heat. Add the sliced mushrooms and cook until they are soft and golden brown.

  2. Cook the potatoes.

    While you wait for the mushrooms, cook the potatoes in a large soup pot over medium heat with butter. Once they’re starting to soften, add more butter, olive oil, onion, garlic, celery, and carrots.

  3. Simmer the soup.

    Stir some of the seasonings and salt in with the veggie mix before pouring the chicken stock over top. Stir in the mushrooms, bay leaves, and thyme. Turn down the heat and let the soup simmer for about 10 minutes.

  4. Make the cornstarch slurry.

    In a small bowl, whisk the cornstarch and 2 tablespoons of heavy cream together.

  5. Finish the soup and serve.

    When the soup is done simmering, stir the rest of the cream and cornstarch slurry into the pot. Let it heat for a few minutes, then remove the bay leaves and thyme stems. Serve in bowls with fresh dill on top and bread on the side.

Helpful tips and FAQs

  • Feel free to puree the soup using a handheld or regular blender if you like it smooth.
  • For some added brightness, you can add a splash of lemon juice or white wine to the soup pot while the potatoes and vegetables are cooking.
  • If it isn’t filling enough for you, you can add ground turkey, white beans, Italian sausage, or pre-cooked shredded chicken into the mushroom soup.
  • Add some toppings to each bowl if you’d like! Croutons, crispy bacon, or fresh dill would be delicious.
orange mushroom and herb soup in a white bowl.
Can this be made vegetarian?

Yes! Just use vegetable broth instead of chicken broth and coconut milk instead of heavy cream to make vegetarian mushroom soup.

What can you serve with creamy mushroom soup?

Crusty bread is a must on the side of this comforting soup. Crackers are delicious too, as well as focaccia, roasted cauliflower, and a caesar salad. It would also make for a hearty and delicious appetizer before the chicken and gnocchi hit the table!

How do you store mushroom soup?

Simply store the leftovers in an airtight container in the fridge for 3 to 4 days.

Can you freeze mushroom soup?

I don’t recommend freezing cream of mushroom soup because once the dairy is frozen, it’s never quite as good once it’s thawed.

orange mushroom and herb soup in a white bowl.

Hungry for more comforting soups and stews?

womans hand taking a spoonful of orange mushroom soup from a white bowl.

Did you try this Creamy Mushroom Soup? 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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5 from 5 votes

Creamy Mushroom Soup

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 8 servings
Calories: 464kcal
Author: Lena Gladstone

Ingredients

  • 1 lb baby bella mushrooms thinly sliced
  • ½ lb chanterelle mushrooms thinly sliced
  • 8 tablespoons unsalted butter divided
  • 5 yukon gold potatoes cubes into ¼ inch pieces
  • 5 tablespoons olive oil divided
  • 1 sweet onion finely chopped
  • 2 carrots peeled and shredded
  • 2 celery finely chopped
  • 6 cloves garlic minced
  • 6 sprigs fresh thyme
  • 2 tablespoons kosher salt
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • 4 cups chicken stock
  • 2 bay leaves
  • 1 cup heavy cream
  • 2 tablespoons cornstarch

Instructions

  • In a large pan, sauté mushrooms with 2 tablespoons of butter and 2 teaspoons of kosher salt on medium-high heat. Making sure the mushrooms are nicely browned. Cook for about 7-10 minutes.
  • While the mushrooms sauté, Cook the potatoes in a heavy bottom pot with olive oil and 2 tablespoons of butter. Cook uncovered on medium heat for 10 minutes. Stir often.
  • After 10 minutes, add 2 more tablespoons of butter and 3 tablespoons of olive oil, onion, garlic, celery and carrots to the same pot as the potatoes. Sauté together for an additional 5 minutes on medium heat. Add 1 tablespoon of salt and seasonings. Mix to combine.
  • Add chicken stock, mushrooms, bay leaves and thyme to the pot. Adjust salt if needed. Bring to a boil, turn down heat to low and let it simmer for 10 minutes, uncovered.
  • Add cornstarch and 2 tablespoons of the heavy cream in a small bowl, whisk to create a slurry. Add to the rest of the cream and then add to the pot of soup. Mix well to combine. Cook for an additional 5 minutes for the soup to thicken. Turn off the heat, remove bay leaves and thyme stems.
  • Add to a bowl, top with fresh dill and serve with crusty bread.

Nutrition

Calories: 464kcal | Carbohydrates: 36g | Protein: 9g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1964mg | Potassium: 1152mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3678IU | Vitamin C: 26mg | Calcium: 88mg | Iron: 3mg

Crispy Oven Roasted Cabbage Steaks

by

These Crispy Oven Roasted Cabbage Steaks are incredibly simple and delicious! Seasoned with oil, garlic, and paprika, this vegetarian side dish comes out of the oven tasting perfectly tender and caramelized after just 30 minutes.

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roasted cabbage coated with breadcrumbs on a white plate

Easy and tender roasted cabbage steaks

Are you a fan of roasted brussels sprouts? Then you’re going to love these Crispy Oven Roasted Cabbage Steaks! Baked to tender, caramelized perfection, this super easy and healthy vegan side dish is the best addition to dinner.

Cabbage steaks are made by slicing a green cabbage into large rounds, seasoning both sides of the “steaks” with oil and simple seasonings, then letting them roast in the oven. Once they’re golden brown on the outside and tender on the inside, the crispy roasted cabbage is ready to be enjoyed with plenty of savory toppings!

roasted cabbage on a white plate with a knife and fork

Just like brussels sprouts or cauliflower, baking cabbage in the oven removes all of the bitter flavors you would normally taste if eaten raw. Instead, the baked vegetable has layers of savory flavors that pair well with anything, from steak to chicken to pasta!

raw cabbage on a large white plate next to smaller plates holding herbs and seasonings.

Ingredients and substitutions

  • Green cabbage – You can use red or purple cabbage if that’s all you have at home but I much prefer the flavor of roasted green cabbage. Make sure the cabbage you buy looks fresh, tight, and compact. It should also feel heavy for its size.
  • Olive oil – To help soften and tenderize the cabbage. To make this recipe oil free, substitute the oil for vegetable broth.
  • Simple seasonings – All you need is garlic powder, smoked paprika, and kosher salt to season the baked cabbage. You can get pretty creative with the seasonings so feel free to use what you like!
  • Toppings – I topped the cabbage steaks with toasted breadcrumbs, parmesan cheese, and herbs to keep things simple. To make this recipe keto, low carb, and gluten free, omit the breadcrumbs or use crushed pork rinds instead.
brushing oil onto raw cabbage.
cooked cabbage on a baking sheet.

How to make roasted cabbage steaks

It doesn’t get much easier than this! This cabbage steak recipe turns a simple green vegetable into a tender and crispy dish. All it takes is 30 minutes:

  1. Prepare the cabbage.

    Remove any wilted leaves from the outside of the cabbage and trim the end of the stem. Slice the cabbage into half-inch-thick rounds.

  2. Season and roast the cabbage steaks.

    Stir the olive oil, spices, and salt together in a small bowl. Brush the oil mixture over both sides of each cabbage steak, then place them on a baking sheet. Roast them in the oven until the edges brown.

  3. Prepare the toppings.

    Toast the panko breadcrumbs in a small pan over medium heat until they’re golden brown. Add them to a bowl with the herbs and parmesan, and stir them all together.

  4. Serve and enjoy!

    Add the baked cabbage slices to a serving platter. Top with the bread, herb, and cheese mixture and serve!

breadcrumbs and herbs in a metal pan.
roasted cabbage coated in breadcrumbs on a white plate.
roasted cabbage coated in breadcrumbs on a white plate.

Cabbage steak toppings

close up on roasted cabbage coated in breadcrumbs on a white plate.

Frequently asked questions

Can you make this on the stove instead?

To pan-fry the cabbage steaks instead, add some oil to a large pan and heat over medium-high heat. Cook the seasoned cabbage wedges on both sides until they’re tender and crisp.

Can you grill cabbage steaks instead?

Yes! Oil the slats on the grill and preheat it to medium-high heat. Once the steaks are seasoned, place them on the grill and cook until both sides are tender and crisp (about 5 minutes per side).

What does roasted cabbage taste like?

Roasted cabbage tastes really tender, earthy, and rich. The bland, bitter flavors cook right out and the savory seasonings and oil are infused into every leaf.

What do you serve with cabbage steaks?

Grilled cabbage secretly pairs really well with beef and chicken. Serve the steaks over rice, quinoa, cauliflower mash, or polenta on the side of a ribeye steak, short ribs, corned beef sandwiches, or baked chicken for a hearty meal.

Serve the oven-roasted cabbage as a tasty vegetarian side dish on Meatless Monday! It’s delicious next to a baked whole cauliflower, brown butter gnocchi, and steamed artichokes.

Can you store cabbage steaks?

They’re best enjoyed right out of the oven but you can store the cabbage steaks for later if you end up with leftovers. Keep them in an airtight container in the fridge for 3 to 5 days. Reheat them in the microwave or a 350ºF oven until warmed through.

roasted cabbage coated in breadcrumbs on a white plate.

Hungry for more vegetarian side dishes?

Did you try these Crispy Oven Roasted Cabbage Steaks? 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 from 3 votes

Crispy Oven Roasted Cabbage Steaks

These Crispy Oven Roasted Cabbage Steaks are incredibly simple and delicious! Seasoned with oil, garlic, and paprika, this vegetarian side dish comes out of the oven tasting perfectly tender and caramelized after just 30 minutes.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: 30 minute meal, appetizer, baked, easy appetizer, gluten free, roasted, side dish, sides, vegan, vegetarian, veggies
Servings: 6 servings
Calories: 167kcal
Author: Lena Gladstone

Ingredients

  • ⅓ cup olive oil plus 1 tablespoon for baking sheet
  • 1 head green cabbage dark loose leaves removed and cut into 1/2 inch rounds
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

Optional Toppings

  • ¼ cup panko
  • ¼ cup fresh herbs finely chopped
  • 3 tablespoons parmesan cheese freshly grated

Instructions

  • Preheat oven to 400ºF. Preheat the oven to 400F. Add parchment paper to a baking sheet.
  • Peel off any wilted cabbage leaves. Trim just the end of the stem to remove any brown or dry parts, leaving the full stem intact. You need the stem to keep the slices together. Slice cabbage into ½ inch rounds.
  • In a small bowl mix olive oil with spices and salt.
  • Brush olive oil mixture on both sides of the cabbage. Lay on the baking sheet and bake for 15 minutes. Flip and cook for an additional 10-15 minutes.
  • While the cabbage is cooking, toast the panko crumbs in a small pan until golden brown. Move constantly so they don’t burn. Add salt, garlic powder, and smoked paprika. Mix to combine. Turn off heat. Remove from heat and let cool. Add freshly chopped herbs and cheese, toss together.
  • Remove the cabage from oven.
  • Top cabbage with toppings. Enjoy while warm.

Notes

Storing: These are best served hot and fresh, but if you don’t finish them all they can be stored in the fridge and reheated.
Refrigerate: These cabbage steaks will keep well in the fridge for 3 – 5 days in a sealed container.
Reheating: Reheat the cabbage in the microwave for about 2 minutes or bake at 350° F for about 10 – 15 minutes until warm.

Nutrition

Calories: 167kcal | Carbohydrates: 11g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 475mg | Potassium: 292mg | Fiber: 4g | Sugar: 5g | Vitamin A: 543IU | Vitamin C: 59mg | Calcium: 100mg | Iron: 1mg

Healthy 30-Minute Turkey Quinoa Chili

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You’re going to love this hearty and Healthy 30-Minute Turkey Quinoa Chili. Filled with ground turkey, quinoa, bacon, beans, and roasted poblano peppers, this comforting one-pot meal is perfect for weeknight dinners and meal prep!

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Originally posted on 02/25/2017 – Updated on 10/20/2021

large bowl filled with turkey chili and topped with avocado, radishes, sour cream, and cilantro

I could go on and on about how much I love this Healthy 30-Minute Turkey Quinoa Chili! It’s the ultimate cold weather meal because it’s loaded with plenty of smoky, comforting ingredients like ground turkey, poblano peppers, hearty bacon, quinoa, and black beans. Enjoy it as an easy weeknight dinner or freeze it for later!

womans hand dipping a spoon into a bowl of turkey chili topped with avocado, cilantro, sour cream, and radishes.

You’ll be surprised at just how low maintenance this turkey quinoa chili recipe really is. Once the poblano peppers are roasted, everything is thrown in one big pot and left to simmer to bring all of the intricate layers of flavor together. Every bite is filling, smoky, hearty, and savory!

Want more quick, easy, and family-friendly one-pot dinners? You should try my Beef Short Ribs and Instant Pot Chicken Noodle Soup!

large bowl filled with turkey chili and topped with avocado, radishes, sour cream, and cilantro.

Turkey chili ingredients and substitutions

  • Ground turkey – Lean ground turkey is very nutritious and flavorful on its own, making it a great choice for healthy chili. If you want, feel free to use ground chicken or lean Mexican beef instead.
  • Quinoa – The quinoa cooks right in the chili, making this an easy one-pot chili recipe. Feel free to substitute quinoa with rice, barley, or another grain if you want.
  • Bacon – Because chili is always better with bacon!
  • Smoked ham hock – This is completely optional but it gives the chili a beautiful smoky flavor. You should be able to find a ham hock in the deli section at your local grocery store, but if not, feel free to omit it.
  • Black beans – Or use pinto beans, kidney beans, cannellini beans, or chickpeas.
  • Corn – Use frozen corn to keep things simple or roast or grill corn on the cob for extra flavor.
  • Poblano peppers – I love the smokiness roasted poblano peppers add to chili but if you can’t find any, you can replace them with chopped bell peppers to saute with the onions.
  • Seasonings – Classic chili seasonings like cumin, oregano, garlic powder, chili powder, and smoked paprika are all you need. 
  • Fire roasted tomatoes – These charred tomatoes are perfect in a hearty, healthy turkey chili, but regular diced tomatoes will work just as well.
small white bowls filled with raw onion, corn, beans, tomatoes, ground meat, quinoa, bacon, and spices.

How to make turkey quinoa chili

Time needed: 35 minutes.

  1. Roast the poblano peppers.

    Roast the poblanos on your gas stovetop or in the oven until they’re charred on all sides. Transfer them to a bowl and cover it with plastic wrap to help the peppers “sweat”. When the peppers are cool enough to handle, peel the charred skin off and chop them up.

  2. Saute the onion and bacon.

    To a large pot, add some oil and heat over medium heat. Saute the bacon and onion together for about 5 minutes.

  3. Add the turkey and seasonings.

    Add the ground turkey, garlic, chopped peppers, cumin, oregano, garlic powder, chili powder, smoked paprika, and salt to the pot and stir. Cook until the turkey begins to brown.

  4. Add the rest, simmer, then serve.

    Next, add the diced tomatoes, smoked ham hock, chicken stock, beans, and quinoa, and corn. Stir everything together and bring it up to a boil. Once it’s boiling, turn down the heat and let it simmer until the quinoa is cooked. When it’s ready, top each bowl with lots of toppings and enjoy!

wood spoon mixing bacon and onions in a black skillet.
wood spoon mixing ground meat in a black skillet.
overhead view of a black pot filled with corn, beans, broth, quinoa, and green peppers.

Healthy toppings for chili

Don’t forget the cornbread or dinner rolls on the side!

wooden spoon stirring chili in a large black pot.

Helpful tips and FAQs

  • Make this chili recipe after Thanksgiving or the holidays when you have lots of leftover turkey to use up.
  • Customize your ground turkey chili by adding in sweet potato, butternut squash, broccoli, greens, or anything else you like.
A bowl of turkey chili topped with avocado, cilantro, sour cream, and radishes.
Can you make turkey quinoa chili in the slow cooker?

Turkey chili with quinoa is really easy to make in the slow cooker. Saute the bacon, onions, garlic, and turkey in a pan on the stove. Once they’re all ready, add them to the crockpot along with the rest of the chili ingredients. Cook on High for 4 hours or on Low for 7 hours.

Can you make it in the Instant Pot?

To make turkey quinoa chili in the Instant Pot, first saute the ground turkey in some oil on Saute mode. Transfer it to a plate when it’s browned, then saute the bacon, onion, and garlic in the IP with a little more oil.

Turn off Saute mode and add everything into the IP. Cook on High Pressure for 20 minutes. Release the pressure valve and remove the lid once all of the pressure has been released. Adjust the seasonings as needed, then serve with all of the toppings you love.

Can it be made ahead of time?

Chili is one of the best make ahead meals and a great choice for meal prep and easy weeknight dinners. When the batch is ready, let it cool and store it in airtight containers in the fridge for up to 1 week.

Can you freeze turkey quinoa chili?

Yes! Add the cooked and cooled batch to airtight containers or ziploc bags and freeze for up to 3 months. Let the frozen chili thaw in the fridge before you reheat it on the stove or microwave.

womans hand dipping a spoon into a bowl of turkey chili topped with avocado, cilantro, sour cream, and radishes.

Looking for more hearty and comforting dinner recipes?

Did you try this Healthy 30-Minute Turkey Quinoa Chili? 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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5 from 7 votes

Healthy 30-Minute Turkey Quinoa Chili

You’re going to love this hearty and Healthy 30-Minute Turkey Quinoa Chili. Filled with ground turkey, quinoa, bacon, beans, and roasted poblano peppers, this comforting one-pot meal is perfect for weeknight dinners and meal prep!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: 30 minute meal, easy dinner, soup
Servings: 10 servings
Calories: 398kcal
Author: Lena Gladstone

Ingredients

Chili

  • 6 slices bacon cut into ½ inch pieces
  • 1 medium sweet onion diced
  • 5 cloves garlic minced
  • 1 smoked ham hock or use smoked shank or turkey wings
  • 2 lbs ground turkey
  • 2 poblano peppers fire roasted and diced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili powder
  • 2 teaspoon kosher salt or more to taste
  • 1 teaspoon smoked paprika
  • 1 14.5 oz can fire roasted tomatoes
  • 3 ½ cups chicken stock
  • 2 cans black beans rinsed and drained
  • 1 ½ cups corn roasted or regular frozen corn
  • ¾ cup quinoa uncooked

Toppings

  • avocado sliced
  • greek yogurt
  • radishes sliced
  • cilantro chopped
  • lime cut into wedges

Instructions

  • Fire roast the poblano peppers on your gas stovetop, until charred. Use thongs to roatate. Add to a bowl and cover with plastic wrap to help release the skin, peel it and chop the peppers. If you don't have a gas stove, use your oven and broil on high, turn every few minutes to get that fire-roasted look.
  • Heat a large cast-iron or heavy-bottomed pot on medium heat. Add the sliced bacon and onion and cook for 5 minutes. Add garlic and cook for one more minute.
  • Add the ground turkey, garlic, chopped peppers, cumin, oregano, garlic powder, chili, smoked paprika, and salt. Cook for about 5 minutes, breaking up the meat until it starts to brown.
  • Add the diced tomatoes, smoked ham hock, chicken stock, beans, chopped poblano peppers, and quinoa, and corn. Stir to combine. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until quinoa is cooked according to package.
  • Top with your favorite toppings and enjoy while hot.

Nutrition

Serving: 0g | Calories: 398kcal | Carbohydrates: 33g | Protein: 38g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 768mg | Potassium: 846mg | Fiber: 7g | Sugar: 5g | Vitamin A: 304IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 3mg

Raspberry Lemon Burnt Basque Cheesecake

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Let it crack and burn! This crustless Raspberry Lemon Burnt Basque Cheesecake is cooked at high heat to achieve its signature caramelized outside and impossibly creamy inside. It’s the easiest cheesecake you’ll ever make!

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a cracked burnt Basque cheesecake topped with white sugar on a white cake plate.

A cheesecake recipe you can’t mess up

There seems to be a new recipe every few months that almost “breaks” the internet. First, it was the Dalgona whipped coffee craze, then Pancake Cereal… I think Basque cheesecake is next on the list!

This Raspberry Lemon Burnt Basque Cheesecake recipe is easy to love because it doesn’t require precision or much patience. The incredibly luscious, custard-like filling is surrounded by a slightly crisp and almost burnt crustless exterior which comes from cooking the Spanish cake at high heat. Unlike traditional American cheesecake, a burnt cheesecake welcomes cracks on the outside for added character!

overhead view of a baked Basque cheesecake with slices cut out and raspberries on top.

The cheesecake is finished with fresh lemon zest and granulated sugar on top and raspberries inside for a dash of brightness and acidity. The pop of color doesn’t hurt the gorgeous and mouth watering presentation either!

slice of cheesecake on a white plate next to a fork and raspberries.

What is basque cheesecake?

The Basque-style burnt cheesecake originated at La Viña restaurant in the San Sebastian region of Spain. Unlike a New York style cheesecake, a Basque cake is crustless and cooked at a high heat to achieve the signature burnt top, cracks, and creamy inside. Think of it as a rustic, no-nonsense cheesecake!

small white bowls filled with raspberries, lemon zest, cream, cream cheese, sugar, and eggs.

Ingredients you need to make basque cheesecake

  • Cream cheese – Make sure it’s at room temperature so it’s easy to work with.
  • Sugar – Granulated white sugar is best.
  • Heavy cream – Try not to substitute this for half and half or regular milk. The results just won’t be as balanced or rich without the cream.
  • Eggs – The inside of a Basque cheesecake is almost like custard, which means we need a lot of eggs.
  • All purpose flour – Just a small amount of flour is all you need to help thicken the cheesecake batter.
  • Vanilla bean paste – You really can’t beat the true vanilla flavor from vanilla bean paste. Vanilla extract can be used as a substitute if you can’t find the paste.
  • Lemons – Add fresh lemon zest to the batter and mix it with granulated sugar to sprinkle on top of the cake. It adds a beautiful brightness to the rich bites.
  • Raspberries – Fresh are best! Blueberries work as well.
whipping eggs into a white creamy mixture in a metal bowl.
whipping flour into a white creamy mixture in a metal bowl.
cake batter in a metal pan with raspberries on top.

How to make basque burnt cheesecake

A 9-inch springform pan and parchment paper are necessary for this recipe. Without the two, your cheesecake could get stuck in the pan or leak everywhere. Otherwise, the recipe steps are very straightforward!

  1. Prepare the pan: Line the springform pan with parchment paper, making sure the excess goes up the sides and leaves an overhang.
  2. Start the filling: Beat the cream cheese in the bowl of a stand mixer or use a handheld mixer. Add the granulated sugar, then the lemon zest and mix until combined.
  3. Add the eggs: Lower the speed and add 1 egg at a time to the filling.
  4. Finish the filling: Mix in the heavy cream and vanilla bean paste next. Sift the flour and salt into the bowl and mix on low until fully combined.
  5. Add the raspberries: Pour the finished batter into the prepared springform pan. Push the raspberries one at a time into the cake. 
  6. Make the sugar coating: Combine the remaining sugar and lemon zest in a small bowl. Sprinkle half on top of the cake and save the rest for when it’s time to eat.
  7. Bake the cake: Bake the cheesecake for just under 1 hour. You’ll know it’s done when the top is burnt (or caramelized) and slightly jiggly in the center. 
  8. Cool, slice, and enjoy: Sprinkle the remaining lemon-sugar coating on top of the baked cheesecake. After 10 to 15 minutes, take it out of the pan, slice, and enjoy with extra fresh raspberries!
a dark brown baked cheesecake in a metal pan.
a dark brown baked cheesecake topped with lemon zest and white sugar in a metal pan.

Helpful tips and FAQs

  • It’s perfectly normal and expected for the cheesecake to sink in the middle once it cools. In fact, it’s part of the Basque cheesecake’s charm!
  • You can let it cool for a few minutes after it comes out of the oven or leave it in the pan for several hours at room temperature. It’ll turn out firmer if you leave it to cool longer.
  • If the top isn’t as brown as you like, turn the broiler on for a few minutes. Watch it very carefully so it doesn’t burn too much.
  • Feel free to swap the raspberries for strawberries, blueberries, blackberries, or another berry you love.
a baked Basque cheesecake surrounded by parchment paper with white sugar and lemon zest on top.

Why is it called Basque cheesecake?

This dessert is named after the region in which it was invented, Basque, Spain.

What can you serve with burnt cheesecake?

Basque cheesecake is traditionally served with sherry wine! Instead of or in addition to the lemon-sugar coating and fresh raspberries, make some homemade raspberry coulis and drizzle some on each slice.

close up on a dark brown baked Basque cheesecake on a piece of parchment paper with white sugar sprinkled on top.

Can you make mini Basque cheesecakes out of this recipe?

To make mini basque cheesecakes, pour the batter into small parchment-lined ramekins. Bake for about 30 to 35 minutes, or until the center is slightly jiggly and the exterior is nicely browned. Let the mini cheesecakes cool for 15 minutes to an hour before removing from the ramekins and eating.

Can you make it ahead of time?

Yes! Once the baked cake is fully cool, cover it in plastic and place it in the fridge for up to 1 day.

Tools for Raspberry Lemon Burnt Basque Cheesecake

a baked Basque cheesecake with slices cut out and raspberries on top.

Looking for more berry-licious dessert recipes?

Did you try this Raspberry Lemon Burnt Basque Cheesecake? 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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3.67 from 6 votes

Raspberry Lemon Burnt Basque Cheesecake

Let it crack and burn! This Raspberry Lemon Burnt Basque Cheesecake is cooked at high heat to achieve its signature caramelized top while still being impossibly creamy on the inside. You can’t mess this one up!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert, Sweet
Cuisine: Spanish
Keyword: berries, cream cheese, creamy, dessert, easy dessert, raspberries, raspberry, sweet
Servings: 10 servings
Calories: 474kcal
Author: Lena Gladstone

Ingredients

  • 24 oz cream cheese full-fat and at room temperature
  • ¾ cup granulated sugar plus 3 tablespoons for lemon sugar
  • 1 ½ lemon zested and divided
  • 3 large eggs at room temperature
  • 1 ½ cups heavy cream
  • 1 tablespoon vanilla bean paste or sub with vanilla extract
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter softened
  • 1 cup raspberries fresh or sub for blueberries

Instructions

  • Preheat the oven to 400°F and make sure the rack is in the middle of the oven. Butter a 9-inch springform by using 1 teaspoon of softened butter on the bottom and sides of the pan. Then line the pan with parchment paper up the sides; you want it to overhang by at least 1.5-2 inches.
  • Using a mixer add cream cheese to the mixing bowl and beat until smooth. Add 3/4 cup of granulated sugar, ½ the lemon zest. Mix until combined on medium speed.
  • Turn mixer to lower speed and add one egg at a time, mixing in between. Repeat with the remaining two eggs. Scrape down sides in between to make sure everything is incorporated.
  • Add heavy cream and vanilla bean paste or vanilla extract and mix for another 30 seconds to combine.
  • Sift flour and salt into the bowl and mix on low to combine for 30 seconds.
  • Pour the batter into the prepared springform.
  • Add the raspberries a few at a time and push them into the batter. Leave some showing on top.
  • In a small bowl combine the remaining 3 tablespoons of sugar and the remaining half of lemon zest. Top half of it on the cheesecake. Reserve the other half for serving.
  • Place springform on a cookie sheet and transfer to the oven. Cook between 50 to 55 minutes. The cheesecake should still be a little jiggly in the center and it will be a dark brown on the outside, which is what you want.
  • Sprinkle it with lemon sugar and let it cool for 5-10 minutes before removing the springform. This allows the cheesecake to set more.
  • Serve at room temperature. You can top with extra berries, optional.

Nutrition

Calories: 474kcal | Carbohydrates: 25g | Protein: 7g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 370mg | Potassium: 186mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1562IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 1mg

Baked Whole Cauliflower with Lemon Tahini Sauce

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Impress your dinner guests or enhance your weeknight dinner with this surprisingly easy Baked Whole Cauliflower with Lemon Tahini Sauce. Made with keto, paleo, gluten free, and vegan ingredients, the Mediterranean flavors in this impressive dish are completely irresistible!

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Baked whole cauliflower recipe

It’s no secret that I’m a BIG fan of cauliflower. The roasted florets are so deeply flavored all on their own but only get better when mashed up or seasoned with a lemon tahini dressing. Could it be the most perfect and versatile vegetable ever?

On the lazy nights where you need a simple dinner with show-stopping flavors, you can trust this Baked Whole Cauliflower with Lemon Tahini Sauce. The cauliflower head itself is seasoned with 5 simple spices before being roasted in the oven. Finish it off with the simple, yet delicious, lemon tahini garlic sauce, and enjoy!

overhead view of a roasted cauliflower head with green herbs on top.
roasted cauliflower florets on a blue plate next to a fork and knife.

This recipe is just like my Roasted Cauliflower Salad but transformed into an impressive dish that can easily be served as a main or side. Try it next to all of your favorites, like healthy salad and grains or meaty and filling dinners!

a head of cauliflower next to small white bowls of oil, sauce, herbs, and salt.

Whole roasted cauliflower ingredients

  • Cauliflower head – Use a large cauliflower head if you plan on serving this to a crowd. A medium head will take less time to cook and should feed about 4 people.
  • Olive oil – Don’t skip it! Oil or melted butter will tenderize and soften the cauliflower in the oven.
  • Lemon juice – Used to dress the cauliflower and give each bite plenty of brightness.
  • Seasonings – Smoked paprika, salt, garlic powder, and cumin are mixed together with the oil and lemon juice. The simple flavors penetrate and tenderize the cauliflower, giving it a real boost of flavor!
  • Tahini sauce – Made from tahini, lemon juice, garlic, and water. It’s so easy and really brightens up each bite!
womans hand brushing sauce on a head of cauliflower sitting in a black cast iron skillet.
pastry brush sitting next to a cauliflower head in a black cast iron skillet.
a blackened cauliflower head in a black cast iron skillet.

How to make a whole roasted cauliflower head

This recipe is quite easy, making it one of the best vegetarian dinners or side dishes anyone can prepare. The cauliflower does take some time to roast in the oven, but you can use this time to prepare delectable side dishes, like parmesan polenta or lemon orzo with corn. Here’s how it’s done:

  1. Prepare the cauliflower: Remove the woody bottom from the cauliflower head. It should remain intact but lay flat when placed on a flat surface. Remove any green leaves. Place the head upside down on the baking sheet.
  2. Combine the seasonings: Whisk the oil, lemon juice, and spices together in a bowl. Pour some of the dressing into the cauliflower crevices, then turn it right side up and brush the rest on top.
  3. Bake: Bake the cauliflower head until it’s fork tender.
  4. Make the lemon tahini sauce: Whisk all of the sauce ingredients together in a small bowl. You can thin it out with a little water if needed, then pour it onto a serving platter.
  5. Garnish and serve: Place the roasted whole cauliflower on top of the sauce on the platter. Garnish with cilantro or parsley, slice into wedges, and serve.
close up on a roasted cauliflower head sitting on white sauce on a brown plate.

Customize the flavors

Experiment with this recipe using fun and inventive flavor combinations. Get started with any of these suggestions:

slicing a roasted cauliflower head on a brown plate.

Frequently asked questions

How long does it take to roast a cauliflower head?

With the oven at 400ºF, a large head of cauliflower should take anywhere from 45 to 55 minutes to bake. Just remember: the larger the cauliflower, the longer it’ll take to cook.

Why is my roasted cauliflower mushy?

This roasted cauliflower recipe does need a good amount of oil to soften and tenderize the entire head. If you happen to use too much oil or replace it with water or veggie broth, then this could make your cauliflower mushy.

What goes well with roasted cauliflower?

Because this recipe is so light and healthy, you can serve it with an abundance of side dishes. The flavors are reminiscent of the Mediterranean, so be sure to include a Mediterranean chopped salad on the side along with fresh focaccia bread. Plate the cauliflower over a bed of creamy parmesan polenta for extra filling bites and drizzle the lemon tahini sauce on top. 

womans hands using a knife and fork to cut a cauliflower floret on a blue plate.

Can you store leftover roasted cauliflower?

The sliced and roasted cauliflower is best when it’s eaten fresh, but you can store the leftovers for later. Either wrap the leftover cauliflower head or keep the florets in an airtight container and store in the fridge for up to 5 days.

Tools for Baked Whole Cauliflower with Lemon Tahini Sauce

Looking for more healthy dinners to try?

Did you try this Baked Whole Cauliflower with Lemon Tahini Sauce? 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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5 from 3 votes

Baked Whole Cauliflower with Lemon Tahini Sauce

Impress your dinner guests or enhance your weeknight dinner with this surprisingly easy Baked Whole Cauliflower with Lemon Tahini Sauce. Made with keto, paleo, gluten free, and vegan ingredients, the Mediterranean flavors in this impressive dish are completely irresistible!
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Appetizer, Dinner, Main Course, Side Dish
Cuisine: Mediterranean
Keyword: appetizer, dinner, easy appetizer, easy dinner, healthy, keto, keto dinner, side dish, sides, vegan, vegetarian
Servings: 4 servings
Calories: 433kcal
Author: Lena Gladstone

Ingredients

Cauliflower

  • 1 large head cauliflower about 2 pounds
  • ⅓ cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • ¾ teaspoon garlic powder
  • 1/2 teaspoon cumin

Tahini Sauce

  • 1/4 cup olive oil
  • 4 tablespoons tahini
  • 4-6 tablespoons lemon juice
  • 2 cloves garlic grated
  • 1/4 tsp kosher salt or more to taste
  • 2-3 teaspoons water optional if you like the sauce thinner
  • cilantro or parsley, chopped, for garnishing

Instructions

  • Preheat the oven to 400 F. Either use a baking dish or line a baking sheet with parchment paper.
  • Cut the bottom part of the cauliflower so it lays flat on the baking dish/sheet pan. Making sure to keep the head intact. Remove the green leaves. Place upside down on a baking dish/sheet pan.
  • In a bowl, whisk the olive oil, lemon juice, and all the spices together until smooth.
  • Pour ⅔ rds of the mixture into crevices of upside-down cauliflower. Flip right side up and brush the top evenly with remaining oil, making sure every bit of the cauliflower is covered
  • Bake until fork tender, it can take anywhere between 35-55 minutes, or until desired texture.
  • While cauliflower is roasting, whisk together all the tahini sauce ingredients until smooth. It will look chinky at first, continue whisking and add a teaspoon of water at a time to thin it out until you reach desired consistency.
  • Add tahini sauce on a platter, add whole cauliflower, garnish with freshly chopped cilantro or parsley, and serve warm.

Nutrition

Calories: 433kcal | Carbohydrates: 17g | Protein: 7g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Sodium: 798mg | Potassium: 760mg | Fiber: 5g | Sugar: 5g | Vitamin A: 507IU | Vitamin C: 111mg | Calcium: 77mg | Iron: 2mg

Spicy Smoky Red Chimichurri Sauce

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This Spicy Smoky Red Chimichurri Sauce is bold a spin on the classic Argentinian sauce. Made from roasted red peppers, smoked paprika, and chili peppers, just one dollop adds bold flavors to steak, chicken, fish, vegetables, and more!

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small glass jar filled with a red oily sauce.

Homemade red pepper chimichurri

A dollop of chimichurri sauce is the best way to add some pizzazz to all of your grilled meats, chicken, fish, and more. When you’re really craving some big and bold flavors, turn to this Spicy Smoky Red Chimichurri Sauce instead of the original.

Red chimichurri is still a loose, oil-based sauce, just like the classic green chimichurri. In this spicy version, we’re swapping the fresh green herbs and tangy capers for roasted red peppers, smoked paprika, and spicy chili peppers. Just one dollop on a grilled steak, roasted vegetables, or tacos will liven up each bite!

The flavors in this sauce aren’t overly spicy and are easily adjustable. Add more garlic for savoriness, switch up the hot peppers, or add fresh herbs and lemon juice for brightness. Have fun and play around with the recipe!

overhead view of a glass jar filled with a red oily sauce next to a spoonful of the sauce on a white plate.

What is chimichurri sauce?

Chimichurri is a green, loose, oil-based sauce made from fresh herbs, spices, garlic, and vinegar. It’s a classic Argentinian recipe that can be used as a garnish, marinade, or glaze. It’s especially delicious drizzled on a grilled steak, but you can use on just about anything, like chicken, shrimp, eggs, cheese, vegetables, and more.

Red vs. green chimichurri

Both red and green chimichurri are oil-based sauces made from spices, herbs, and vinegar (or acid). Green chimichurri has a base made from finely chopped fresh herbs, like parsley, cilantro, and oregano. It’s a versatile recipe and welcomes a variety of herbs, spicy peppers, and tangy veggies.

Red chimichurri is a smoky, spicy take on the classic. It’s made with similar ingredients but features roasted red peppers as the base instead of herbs. Spicy peppers, like fresno, jalapenos, or serranos, can be added in for lots of heat.

small white bowls filled with red peppers, chopped onion and garlic, oil, and spices.

Red chimichurri ingredients

Almost all chimichurri recipes are different. Take these ingredients as a suggestion and feel free to add more or take some away to achieve the flavors you love. Fresh parsley, basil, or capers would all be delicious additions.

  • Roasted red pepper – You can easily find jarred roasted red peppers at most grocery stores or roast them yourself at home!
  • Garlic and shallot – Both are a must for balance and savoriness.
  • Chili pepper – Feel free to get creative here. I used a fresno pepper because it has a medium heat level but if you like more spice (and a pop of color), jalapeno or serrano peppers would be great. Chipotle peppers are best for the ultimate smoky flavor.
  • Red wine vinegar – This is the best kind of vinegar to use in chimichurri. I don’t recommend replacing it with white or apple cider vinegar. If you don’t have red wine vinegar at home, use lemon juice as a substitute.
  • Olive oil – Because this sauce is oil-based, I recommend using a high quality olive oil.
  • Paprika – If you can, use smoked paprika to make the sauce extra rich and smoky.
spoon stirring chopped red peppers, garlic, shallots, oil, and spices together.
a spoon in a bowl with a finely chopped red sauce.

How to make red chimichurri from scratch

  1. Prep the ingredients: Finely chop the roasted red pepper, chili pepper, shallot, and garlic. Chop them small enough so the sauce will have texture but isn’t a paste.
  2. Mix to combine: Add all of the ingredients to a bowl or jar. Mix well to combine, then store it for later or use it right away.
close up on a glass jar filled with a red oily sauce.

How to use red chimichurri sauce

Chimichurri is seriously the best because you can use it on practically anything! Try these ideas to give your meals a boost of flavor:

spoonful of a finely chopped red pepper sauce on a white plate.

Frequently asked questions

Is red chimichurri spicy?

This recipe gets its mild spice from a fresno chili pepper. With the veins and seeds removed, the spice level of the pepper is lowered. If you’re a fan of spice, you can leave the peppers’ veins and seeds intact or use a serrano or jalapeno pepper instead.

What does it taste like?

Red chimichurri tastes smoky, slightly spicy, and bright. There aren’t many strict rules when it comes to chimichurri, so feel free to add more or fewer ingredients to play with the flavors.

How long does it last?

Once the sauce is ready, keep it in an airtight container in the fridge for 2 or 3 weeks. The flavors get even better as it sits so feel free to make it well ahead of time!

Is it freezer-friendly?

It is! You can your the finished sauce into ice cube trays and let them freeze completely. Once they’re frozen solid, transfer the chimichurri cubes to a ziploc bag and freeze for up to 3 months.

glass jar filled with a red oily sauce next to a spoonful of the sauce on a white plate.

More homemade sauces to brighten up your meals

Did you try this Spicy Smoky Red Chimichurri Sauce? 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

Spicy Smoky Red Chimichurri Sauce

This Spicy Smoky Red Chimichurri Sauce is bold a spin on the classic Argentinian sauce. Made from roasted red peppers, smoked paprika, and chili peppers, just one dollop adds bold flavors to steak, chicken, fish, vegetables, and more!
Prep Time10 mins
Total Time10 mins
Course: Garnish, Sauce
Keyword: 20 minute recipe, easy, sauce, spicy
Servings: 4 servings
Calories: 186kcal
Author: Lena Gladstone

Ingredients

  • 2 cloves garlic finely minced
  • 1 small shallot finely minced
  • ½ small red chili finely minced or sub with jalapeño
  • 12 oz roasted red bell pepper drained and finely diced
  • 4 tsp red wine vinegar
  • ⅓ cup olive oil
  • 1 tsp smoked paprika
  • 1 ¼ tsp kosher salt

Instructions

  • Finely chop the roasted pepper, Fresno chile (de-seeded), shallot, and garlic cloves.
  • Add to a bowl and add the olive oil, salt, vinegar, and smoked paprika. Mix well to combine.

Nutrition

Calories: 186kcal | Carbohydrates: 6g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1894mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g | Vitamin A: 742IU | Vitamin C: 49mg | Calcium: 43mg | Iron: 1mg

Creamy Sausage Tortellini Soup with Kale

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This Creamy Sausage Tortellini Soup with Kale is a hearty and comforting meal that’s ready in just 30 minutes. Loaded with sausage, cheesy tortellini, Italian herbs, kale, and cream, every bite is so filling and luscious!

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overhead view of a brown bowl filled with an orange soup topped with tortellini, sausage, green herbs, and cheese.

30-minute creamy sausage tortellini soup

Looking for a meal to not only fill you up but also warm you from head to toe? My Creamy Chicken and Gnocchi and Salmon and Corn Chowder are great contenders, but this quick, easy, and Creamy Sausage Tortellini Soup with Kale is the real winner! 

Every spoonful is packed with creamy, cheesy, and hearty ingredients and the best Italian flavors. You’ll find all the good stuff in one bite, like:

  • Smoked sausage
  • Fresh kale
  • Italian seasonings
  • Heavy cream
  • Cheesy tortellini

It comes together in only one pot so you don’t have to stress about clean up. After simmering for less than 30 minutes, you’ll end up with a cheesy and ultra-creamy soup that is just SO comforting! 

close up on a brown bowl filled with an orange soup topped with tortellini, sausage, green herbs, and cheese.

Tortellini soup ingredients

  • Tortellini – This is a ring-shaped pasta that’s usually stuffed with meat and cheese or just cheese. Use fresh (not dried) cheese tortellini to make the soup extra creamy.
  • Sausage – Use any smoked sausage you love or Italian sausage for a hint of spice.
  • Kale – This is added at the end to give the soup lots of nutrients and a pop of green. Fresh spinach would be the best replacement.
  • Garlic and onion – Two veggies that are necessary for any homemade soup recipe.
  • Herbs – Oregano and a bay leaf impart beautiful Italian flavors into the soup.
  • Chicken stock – Or use beef or veggie stock if that’s all you have at home.
  • Heavy cream – This is where the soup gets its creaminess.
small white bowls filled with raw pasta, onion, sausage, cream, tomatoes, and cheese.

How to make creamy sausage tortellini soup with kale

  1. Saute the veggies and sausage: Add the olive oil and onions to a large pot over medium-high heat. Add the sausage after a few minutes and saute until browned.
  2. Add the herbs and seasonings: Add the garlic, oregano, and tomato paste to the pot. Make sure to scrape up any stuck brown bits on the bottom.
  3. Let it simmer: Pour the chicken broth into the pot, then add the bay leaf and canned tomatoes. Bring the soup up to a boil before letting it simmer for about 10 minutes.
  4. Add the kale, pasta, and cream: Remove the bay leaf when the soup is done simmering. Turn down the heat and stir in the kale, tortellini, and heavy cream. 
  5. Serve and enjoy: Cook until the kale is wilted and the pasta is tender. Ladle into bowls, add fresh parmesan on top, and enjoy!
large pink soup pot with cooked onions and sausage inside.
large pink soup pot with a dark orange broth inside.
large pink soup pot with a creamy tortellini and kale soup inside.
overhead view of a creamy tortellini and kale soup in a large pink soup pot.

Tips and substitutions

  • If you don’t have sausage at home, you can replace it with any lean ground meat you love.
  • The cheese-stuffed tortellini really makes this soup special but the recipe will work with any kind of pasta noodle.
  • To make a vegetarian tortellini soup, swap the sausage for a plant-based alternative and use vegetable broth instead of chicken broth.
  • Parmesan cheese is naturally salty. If you really like a good amount of parmesan on your soup, make sure to use a little less salt in the soup than what’s in the recipe.
  • Top each bowl with a sprinkle of red pepper flakes for a touch of heat!
  • Leftovers can be stored in an airtight container in the fridge for 3 days or in the freezer for up to 3 months.
close up on a creamy tortellini and kale soup in a large soup pot.
overhead view of a brown bowl filled with an orange soup topped with tortellini, sausage, green herbs, and cheese.

What to serve with tortellini soup

Freshly shaved parmesan on top and crusty bread or crackers on the side are a must for this hearty Italian soup. Use the bread to soak up every last drop! To make it a meal, serve each bowl next to a Caesar salad or pesto green beans.

close up on a brown bowl filled with an orange soup topped with tortellini, sausage, green herbs, and cheese.

Looking for more creamy soup recipes?

Did you try this Creamy Sausage Tortellini Soup with Kale? 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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5 from 6 votes

Creamy Sausage Tortellini Soup with Kale

This Creamy Sausage Tortellini Soup with Kale is a hearty and comforting meal that’s ready in just 30 minutes. Loaded with sausage, cheesy tortellini, Italian herbs, kale, and cream, every bite is so filling and luscious!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Keyword: 30 minute meal, dinner, easy dinner, italian, pasta, soup, weeknight dinner
Servings: 6 servings
Calories: 637kcal
Author: Lena Gladstone

Ingredients

  • 1 medium onion minced
  • 1 ½ tbsp olive oil
  • 12 oz smoked sausage cut in half rounds
  • 6 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp oregano
  • 1 bay leaf
  • 6 cups chicken stock
  • 14 oz petite diced tomatoes
  • 1 ½ tsp kosher salt or more to taste
  • 1 bunch kale stems removed and chopped into thin strips or use spinach
  • 10 oz cheese tortellini fresh not dried
  • 1 cup heavy cream
  • ¼ cup parmesan cheese shaved for garnish

Instructions

  • Heat a large dutch oven pot or soup pot over medium-high heat.
  • Add the olive oil and onions and cook for 5 minutes.
  • In the same pot, add the cut sausage and sauté until browned, 3 minutes.
  • Turn the heat to medium-low and add the garlic, oregano, and tomato paste, cook for an additional 1 minute.
  • Add the chicken stock, bay leaf, and canned tomatoes. Bring to a boil, season with salt, and let it simmer for 10 minutes.
  • While soup cooks, prep the kale by removing the stems and chopping them into thin strips.
  • Remove the bay leaf. Add the kale, tortellini, and heavy cream to the pot. Turn down the heat to medium-low, and let it simmer for an additional 3-5 minutes until the kale is wilted and the pasta is cooked through.
  • Remove the soup from heat. Ladle into bowls, top with parmesan cheese, and serve with crusty bread.

Nutrition

Calories: 637kcal | Carbohydrates: 42g | Protein: 25g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 123mg | Sodium: 1831mg | Potassium: 790mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3018IU | Vitamin C: 36mg | Calcium: 226mg | Iron: 4mg

Creamy Parmesan Polenta Recipe

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This Creamy Parmesan Polenta Recipe pairs well with almost everything. Made from ground cornmeal, milk, and rich parmesan cheese, this easy and gluten-free side dish tastes so heavenly.

Jump to Recipe
womans hands holding a brown bowl filled with creamy yellow polenta

There’s no problem a large serving of mashed potatoes or cauliflower mash can’t solve. The only thing better? This Creamy Parmesan Polenta Recipe!

Ground cornmeal is stirred together with milk, butter, and parmesan cheese to create a rich and creamy side dish. It’s a high carb, low calorie alternative to other starches, like pasta, potatoes, and rice, and is naturally gluten-free.

This creamy polenta recipe with parmesan cheese has a buttery smooth texture and mild flavor, helping it pair well with almost anything! Layer it on the plate as a soft bed for an impressive ribeye steak on date night or serve a scoop with mushrooms on top for a flavorful side to enjoy with weeknight dinners. There’s no wrong choice!

close up on a brown bowl filled with yellow polenta topped with a basil leaf

What is polenta?

Polenta is a creamy, porridge-like side dish made from coarsely ground cornmeal. Just like its alternatives (mashed potatoes, rice, and pasta), polenta can be served with a variety of flavors, seasonings, nuts, seeds, meats, and vegetables. It’s easy to make too! All you need are pantry-staple ingredients like milk, broth, cheese, and seasonings.

a bag of polenta on a black wire rack.

Creamy polenta ingredients

  • Polenta – Polenta is made from cornmeal, which needs to be ground in a specific way to achieve the perfect texture. I recommend using stone-ground, coarse, or medium ground cornmeal. Don’t use fine ground or instant polenta or else it will turn out like a paste.
  • Parmesan cheese – Use freshly grated parmesan for the absolute best results. The parmesan is stirred into the polenta, infusing beautifully balanced and salty flavors.
  • Milk – I like using whole milk for its richness but you can use any kind you have at home. Heavy cream should work too, but use a little less than what’s in the recipe.
  • Chicken stock – Or vegetable stock for a vegetarian alternative.
  • Butter – Unsalted is best.
small white and black bowls filled with cornmeal, broth, milk, butter, and cheese.

How to make creamy polenta with parmesan cheese

  1. Heat the milk and broth: Pour the milk and broth into a saucepan and bring it up to a boil. Add the salt once it’s boiling then turn the heat to low.
  2. Whisk the polenta: Slowly whisk in a bit of cornmeal at a time until it’s all added. Cook uncovered until the mixture is thick and fluffy.
  3. Add the butter and cheese: Take the polenta off the heat and stir in the butter and parmesan cheese until it melts.
  4. Serve and enjoy: Serve each scoop of warm polenta with more butter, parmesan, and herbs on top and enjoy.

How to make polenta cakes

Polenta actually firms up as it cools, meaning you can slice the leftovers into small polenta cakes! To make polenta cakes, spread the fresh and hot polenta onto a baking sheet and leave it to cool in the fridge. Slice the firm polenta into small cakes or fries, then bake, pan-fry, or grill until slightly crispy.

womans hands pouring yellow cornmeal into a pot with butter.
making yellow polenta with a whisk in a saucepan.
whisking grated white cheese into a pot of yellow polenta.

Tips to make the best homemade polenta

  • You’ll know the polenta is ready when it begins to pull away from the sides of the saucepan.
  • If the polenta is too thick, stir in some extra broth.
  • If you’re serving polenta on its own, top it with nuts, herbs, fresh pepper, cheese, or seasonings to make it pop.

Serving suggestions

Homemade polenta is delicious as a side or a bed to almost anything you like. Use these suggestions to serve it yourself:

a brown bowl filled with creamy yellow polenta.

Storing and reheating leftovers

To store, keep the creamy polenta in an airtight container or bag in the fridge for up to 3 days.

To reheat, add a few tablespoons of liquid (either milk, broth, or water) to a saucepan over low to medium heat. Add the leftovers and stir. Cover the pan and cook until it’s warmed through, making sure to stir the mixture a few times.

Tools for Creamy Parmesan Polenta Recipe

a brown bowl filled with creamy yellow polenta.

More easy creamy recipes to try

If you give this Creamy Parmesan Polenta Recipe 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 to my page!

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5 from 4 votes

Creamy Parmesan Polenta Recipe

This Creamy Parmesan Polenta Recipe pairs well with almost everything. Made from ground cornmeal, milk, and rich parmesan cheese, this easy and gluten free side dish tastes so heavenly.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: Italian, Mediterranean
Keyword: appetizer, dinner, easy appetizer, gluten free, side dish, sides
Servings: 4 servings
Calories: 520kcal
Author: Lena Gladstone

Ingredients

  • 4 cups chicken stock or use vegetable stock
  • 1 cups whole milk
  • 1 cups polenta stone-ground or yellow cornmeal
  • 6 tbsp unsalted butter
  • 1 cup parmesan cheese freshly grated
  • 1 tsp kosher salt more to taste

Instructions

  • In a saucepan or small Dutch oven, bring the stock and milk to a boil. Add salt. Turn down the heat to low.
  • Slowly sprinkle a little bit of the polenta at a time into the pot while whisking at the same time. Turn the heat to the lowest heat, cook uncovered for 15-20 minutes, until it’s thick, fluffy, and begins to pull away from the sides of the pan. Stir occasionally to make sure it doesn’t stick to the pan.
  • Remove from heat, gently stir in 5 tablespoons of butter, parmesan cheese, and any additional salt to taste if needed. If the polenta becomes too thick, you can add some extra broth.
  • Serve while still warm with an additional piece of butter, sprinkled with additional cheese and fresh herbs.

Nutrition

Calories: 520kcal | Carbohydrates: 44g | Protein: 21g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1354mg | Potassium: 415mg | Fiber: 1g | Sugar: 7g | Vitamin A: 911IU | Vitamin C: 1mg | Calcium: 378mg | Iron: 1mg

Garlic Herb and Anchovy Compound Butter

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This easy 4-ingredient Garlic Herb and Anchovy Compound Butter is an explosion of flavor. It’s a delicious, salty, and savory condiment to slice or spread onto steak, chicken, fish, and more!

Jump to Recipe
white creamy herbed butter in a small black dish on a white plate.

Learn how to make your own compound butter at home! A balanced mix between salty and savory, this Garlic Herb and Anchovy Compound Butter is the perfect topping for steak, salmon, toast, and more. Trust me – anchovy butter is a total revolution!

This recipe was inspired by a butter my friend Alla used to make for dinner parties and it’s one that’s not forgettable. The flavors are so delicious, it’s a must-try. Thanks, Alla for sharing it with me.

Can you even believe how easy it is to make compound butter? All you need is some softened unsalted butter and a variety of mix-ins. I’ve made Sweet and Savory Compound Butter before with fresh herbs and mixed berries, but I opted for a more salty and herby approach with this garlic and anchovy butter recipe.

It’s has a delightful blend of bold, savory, earthy, and herby flavors with a touch of umami mixed in. Use it to add layers of flavor to your dinners, lunches, appetizers, and anything else you can imagine. You really can’t go wrong!

white creamy herbed butter in a small black dish on a wood board.

What is compound butter?

Compound butter is a fancy way of saying “mixed butter”. Regular unsalted butter can be mixed with both sweet and savory add-ins, like herbs, garlic, citrus, or berries. Making homemade compound butter is a great way to use up leftover herbs or when you need a readily available and flavorful finishing touch for your meals or toast.

sticks of butter, fresh dill, raw garlic, and anchovies in a tin sitting on a wood board.

Whipped anchovy butter ingredients

  • Unsalted butter – I like using grass-fed butter for the all natural flavors. Feel free to use any unsalted butter you already have at home.
  • Anchovies – This small, oil-packed fish has bold flavors. They’re cured in salt before being packaged, which gives them a signature salty taste.
  • Garlic – Garlic and butter are a winning combination (take my Garlic Butter Ribeye for example). When you mix fresh garlic cloves into leftover butter, you can have savory garlic butter ready at all times!
  • Fresh dill – For fresh, herby flavors.
anchovies, herbs, and butter in a food processor.
a white, creamy spread in a food processor.

How to make herbed anchovy compound butter at home

Compound butter is so easy to make at home using a food processor or by hand:

Food processor instructions:

Add all of the ingredients to a food processor and blend until the butter is smooth and everything is well combined.

Mix it by hand:

Place the softened butter in a bowl. Grate the garlic cloves over top before adding the chopped dill and anchovies. Mix everything together with a fork until you have a smooth mixture.

white creamy herbed butter in a small black dish next to a piece of buttered toast on a wood board.

What to do with anchovy butter

Once the butter is ready, you can keep it in a container in the fridge or roll it into a cylinder. Slice it up for the perfect finishing touch on any special dinner, like a ribeye steak, prime rib roast, roasted chicken, or baked salmon.

You can also use compound butter to jazz up everyday vegetables. Stir it into mashed potatoes, cauliflower mash, green beans, or brussels sprouts for exceptional flavors. It’s also just plain delicious spread onto a piece of toast or bread!

Storing compound butter

You can either keep the mixed butter in an airtight container or use plastic wrap or wax paper to roll it into a cylinder (this is great for easy slicing). It stores well in the fridge for up to 2 weeks. 

To freeze, transfer the butter in the container or cylinder to the freezer for up to 3 months.

Tools for Garlic Herb and Anchovy Compound Butter

white creamy herbed butter in a small black dish on a white plate.

Use your compound butter on these dishes and more

If you give this Garlic Herb and Anchovy Compound Butter recipe 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 to my page!

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5 from 2 votes

Garlic Herb and Anchovy Compound Butter

This easy 4-ingredient Garlic Herb and Anchovy Compound Butter is an explosion of flavor. It’s a delicious, salty, and savory condiment to slice or spread onto steak, chicken, fish, and more!
Prep Time5 mins
Total Time5 mins
Course: Condiment, Garnish
Cuisine: Mediterranean
Keyword: butter, condiment, garlic, herbs, seafood, spread
Servings: 1 cup
Calories: 1720kcal
Author: Lena Gladstone

Ingredients

  • 1 cup unsalted butter softened
  • 4 cloves garlic
  • 2 oz anchovies packed in oil, drained
  • ½ bunch dill

Instructions

Food processor

  • Add all ingredients to a food processor.
  • Blend until smooth and combined.

No food processor

  • In a bowl add softened butter, grate garlic cloves or use a garlic press, finely chop the dill, and anchovies. Mix with a fork until smooth.

Storing

  • You can store it in an airtight container in the fridge for up to two weeks. Or transfer to waxed paper or plastic wrap, roll into a cylinder, chill, and slice.

Freezing

  • This can keep for a few months in the freezer.

Uses

  • Great on bread, steak, roasting a chicken, adding to mashed potatoes.

Nutrition

Calories: 1720kcal | Carbohydrates: 4g | Protein: 14g | Fat: 187g | Saturated Fat: 117g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 522mg | Sodium: 86mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5741IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 2mg

The Best Salmon and Corn Chowder

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This is without a doubt ​​The Best Salmon and Corn Chowder recipe! So creamy and hearty, the layers of seafood flavors and light ingredients easily come together in one pot. Eat it right away for dinner or freeze it for later.

Jump to Recipe
white bowl filled with soup loaded with chunks of salmon, potatoes, bacon, and veggies.

Salmon chowder from scratch

Chunks of tender salmon, crispy bacon, fresh corn, and luscious cream all come together in one pot to make The Best Salmon and Corn Chowder. Every bite is packed with layers of flavor! It’s definitely a meal to remember.

I love transforming what’s usually a rich and hearty chowder into something a little lighter, just like my Keto Zuppa Toscana Soup. Thanks to the salmon filets, vegetables, and clam juice, every spoonful of this healthy chowder won’t leave you feeling weighed down. I still finished it off with a splash of heavy cream and bacon because they’re an absolute must in every great seafood chowder recipe!

2 white bowls filled with soup loaded with chunks of salmon, potatoes, bacon, and veggies.

I really think you’re going to love this salmon corn chowder because it’s:

  • Made in just one pot.
  • Super savory, a little spicy, and not too heavy.
  • Naturally gluten free, easy to make dairy free, and flexible for those with shellfish allergies.
  • A really special dinner you won’t ever forget!

Craving more creamy and hearty soups? Then you’ve gotta try this Instant Pot Cheeseburger Soup and my Creamy Cauliflower Soup as well!

large red pot next to 2 white bowls filled with soup loaded with chunks of salmon, potatoes, bacon, and veggies.

Salmon chowder ingredients

  • Salmon – Bite-sized pieces of skinless salmon filets will cook in the soup right before it’s ready to eat. No pan frying, sauteeing, or baking needed!
  • Corn – I highly recommend using fresh ears of corn so you can throw the corn cobs right into the soup. They add so much flavor to the finished result. Frozen corn still works well as a back up.
  • Soup veggies – Use the classics! Onion, carrot, celery, and garlic are a must for savory, balanced flavors.
  • Jalapeno – For just a little bit of spice.
  • Potatoes – Small red potatoes cook quickly but any kind will work.
  • Clam juice – For the classic seafood flavor. If you have a shellfish allergy, just omit it!
  • Chicken broth – Or use seafood stock.
  • Heavy cream – Because it isn’t chowder without the cream! I don’t recommend swapping this with milk or half and half because it could curdle.
individual white bowls filled with raw vegetables, salmon, corn, herbs, and broth.

How to make the best salmon and corn chowder recipe

  1. Crisp the bacon: Add the chopped bacon to a large pot and cook until it’s crispy. Set it aside.
  2. Saute the veggies: In the same pot with the bacon fat, saute the soup veggies and jalapeno until they’re soft. 
  3. Mix it all together: Pour the clam juice, chicken broth, potatoes, thyme, oregano, and salt into the pot. Bring it up to a boil, then lower the heat and let it simmer until the potatoes are tender.
  4. Make the slurry: Meanwhile, mix the cornstarch in a bowl with water. Pour the slurry into the soup and cook until it thickens.
  5. Finish and serve: Finish the soup by adding in the corn, salmon, bacon, and cream. Stir it all together and let it cook for a few minutes. When it’s ready, top each bowl of soup with fresh dill, bacon, and jalapeno slices. Enjoy!
cooking corn cobs and vegetables in a large red pot.
cooking creamy yellow soup with salmon in a large red pot.
loaded yellow soup in a large pot next to small bowls with vegetables and bacon.

What to serve with chowder

Crusty bread, saltines, or oyster crackers are a must. Crush the crackers on top of each serving and use the bread to soak up every last drop.

If you’re eating the chowder as a main dish, serve something light on the side. A shaved zucchini salad, green beans, or broccolini are all great options.

close up on a white bowl filled with soup loaded with chunks of salmon, potatoes, bacon, and veggies.

Frequently asked questions

Can it be made dairy-free?

Absolutely! Simply swap the heavy cream with coconut milk instead to make a dairy-free chowder.

Is it gluten-free?

This chowder recipe is naturally gluten-free. Just serve your favorite gluten-free bread on the side for dipping!

Is it keto-friendly?

We need corn, potatoes, and cornstarch to make this a true chowder recipe. Therefore, this chowder is not keto-friendly.

Can you make it with smoked salmon?

A chowder made with smoked salmon is known as a Seattle-style chowder. If you prefer to use hot smoked salmon instead of filets, just add bite-sized pieces to the soup when you’re ready to pour in the cream.

Can you freeze chowder?

I recommend leaving the heavy cream out of the soup if you plan on freezing it. Otherwise, it freezes well in an airtight container for a few months.

Tools for Salmon and Corn Chowder

white bowl filled with soup loaded with chunks of salmon, potatoes, bacon, and veggies.

Looking for more comforting soups to try?

Did you try this Salmon and Corn Chowder? 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!

Print Recipe
4.85 from 13 votes

The Best Salmon and Corn Chowder

This is without a doubt ​​The Best Salmon and Corn Chowder recipe! So creamy and hearty, the layers of seafood flavors and light ingredients easily come together in one pot. Eat it right away for dinner or freeze it for later.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: 30 minute meal, dinner, easy dinner, main course, main dish, salmon, seafood, soup
Servings: 6 servings
Calories: 673kcal
Author: Lena Gladstone

Ingredients

  • 8 slices bacon cut into 1-inch pieces
  • 2 tbsp unsalted butter
  • 2 stalks celery finely diced
  • 1 medium carrot finely diced
  • 1 medium onion finely diced
  • 1 jalapeno thinly sliced, optional
  • 4 cloves garlic minced
  • 16 oz clam juice or use seafood stock
  • 3 cups chicken broth or seafood broth
  • 3 medium red potatoes cut into ½ -inch pieces
  • 2 tsp kosher salt
  • 1 tsp oregano
  • 4 sprigs thyme
  • 3 tbsp cornstarch
  • 3 ears corn shucked or use frozen
  • 1 ½ lb salmon skinless filet, cut into 1-inch pieces
  • 1 ½ cups heavy cream
  • 4 tbsp dill swap for chives or scallions, chopped for garnish

Instructions

  • In a large stockpot, add chopped bacon and cook on medium heat until crispy, about 5-7 minutes,
  • Meanwhile, chop the celery, carrot, onion, and jalapeños. Remove the kernels off the cobs, reserve the cobs for stock.
  • Remove the bacon with a slotted spoon to a paper towel-lined plate. Save the bacon fat.
  • Now add the butter, onions, celery, carrot, and jalapeños (reserve some for topping the soup), cook on medium heat, stirring often until softened, about 8 minutes.
  • Add garlic and cook for an additional 1 minute.
  • Add the clam and chicken broth, potatoes, corn cobs, thyme sprigs, 1 teaspoon of oregano, and 2 teaspoons of salt. Bring to a boil, turn down the heat to medium and cook until the potatoes are tender, about 8-10 minutes, depending on how large you cut your potatoes.
  • In a small bowl, whisk the slurry together with 3 tablespoons of cornstarch and 4 tablespoons of water. Stir the cornstarch slurry into the broth and bring to a boil to thicken for about 2 more minutes.
  • Turn the heat down to a gentle simmer, remove the corn cobs and thyme sprigs. Now add in the salmon, shucked corn, bacon (reserve some for topping the soup), and heavy cream. Bring to a simmer, and cook for an additional 5 minutes. Adjust seasonings if needed.
  • Remove from heat. Top with fresh dill, bacon pieces, and jalapeño slices. Enjoy with crusty bread.

Nutrition

Calories: 673kcal | Carbohydrates: 36g | Protein: 31g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1785mg | Potassium: 1425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3013IU | Vitamin C: 29mg | Calcium: 105mg | Iron: 3mg

One Pan Creamy Chicken and Gnocchi

by

Juicy chicken thighs, pillowy gnocchi, and