Recipes Archives - Pamela Salzman

Grain-Free Blueberry Scones Recipe

I am neither gluten-free nor grain-free, but I like diversity in my diet and I also find that almond flour-based baked goods have a bit more protein and spike my blood sugar less. If I eat traditional grain flour baked goods in the morning, especially on an empty stomach, I tend to feel super tired afterward. NOT the way I want to start my day! These grain-free blueberry scones are not too sweet, tender, a little craggy on the outside like regular scones, and perfect for breakfast, brunch or a Mother’s Day treat!

Spatchcocked Honey-Lemon Glazed Chicken Recipe

I love coming up with a new twist on roasted chicken because it’s the perfect cozy dinner and I love serving it for holidays too. This would be fabulous for Passover. Honey and lemon are a natural pairing and I like adding thyme for an herby element. I have really come to favor cooking a spatchcocked (backbone removed) chicken (and turkey for that matter.) It’s such an easy way to cook a whole chicken and it’s easier to carve. You can definitely use these bones for stock too. The honey is not noticeable. You can also use this flavor combo on bone-in, skin-on chicken pieces.

Flourless Chocolate Brownie Cookies

These cookies are light in texture, but decadent in flavor. They are perfect for anyone who needs to avoid grains either for the Passover holiday or dietary reasons. A word of advice – it is a slightly temperamental recipe so measure everything exactly. I have tweaked the original recipe from French baker, Francois Payard, who created it to be a riff on a French macaron. His recipe, among other adaptations, uses a lot more walnuts. So feel free to go a little crazier with the add-ins. Also, if you are looking for a perfect ice cream sandwich cookie, this is it! Once you have made the recipe once, you can experiment with other flavors like almond extract, cinnamon and cayenne, cardamom, etc.

Roasted Carrots with Calabrian Chili Yogurt and Mint Recipe

This is a twist of one of my favorite side dishes ever, roasted carrots with garlic yogurt. I love simply roasted vegetables as much as the next person, but sometimes I just want to elevate them and make them more interesting. This yogurt sauce also works with other spring vegetables like asparagus, radishes, sauteed snap peas, and spring onions. You can mix vegetables too for a beautiful spring holiday side dish!

Wedge Salad with Creamy Dressing Recipe

Just like fashion, there are food trends and dishes that come back into style. I think the wedge salad is making a comeback. My parents never bought iceberg lettuce because “it is all water,” my father said. But variety is the spice of life and sometimes I want some crunch and a juicy lettuce! This wedge salad hits all the marks for me and can be adapted to your taste. Do crumbled bacon or fried diced pancetta if you like, but smoked almonds are my favorite sub for bacon! I like the grated egg if you wanted to serve this for a luncheon, but I would skip the egg if you are serving it for dinner. Cherry tomatoes would be great here, too.

Collard Greens Salad with Lemon-Parmesan Dressing

I had a collard greens salad for the first time last year at a restaurant and I had low expectations, but the server assured me I would love it. He was 100% right and I was blown away. Collard greens are softer than kale but heartier than lettuce and super, super nutritious. They have a mild flavor (unlike kale), but a soft, silky texture. I cannot stop making collard greens salads! You can try thinly sliced collard greens with any of your favorite dressings. My only caveat is that the greens do not have as long a shelf life as kale, so buy them and eat them! Once you fall in love with them, you can add them to soups and stir-fries too. By the way, this dressing is amazing and would be equally good on a chopped salad with romaine or iceberg. One of the other takeaways from this recipe is using finely crushed crackers or nut meal instead of toasted breadcrumbs for texture. I much prefer smaller crunchy things over big pieces.

Cabbage Cacio e Pepe Recipe

Cacio e Pepe is one of my favorite pasta dishes but it contains no vegetables and is super easy to overeat! It is an ultra simple dish consisting of pasta, black pepper, Pecorino cheese, and oil/butter. Guess what? These ingredients also work smashingly well with cabbage ribbons! You will not trick anyone into thinking this is pasta, but it’s a delicious alternative if you’re looking for a lighter or a low-carb meal. If you’re not a fan of the cacio e pepe flavor profile, cook the cabbage in this method and add your favorite pasta toppings! Cabbage is one of the most underrated vegetables – it is incredibly nutritious, grown all year long, and very inexpensive for how much it yields.

Red Lentil Tortilla Soup Recipe

Every time I made this red lentil tortilla soup at home and posted it on Instagram stories, I realized I still had not posted it on my site. I taught this soup in 2019 and have been making it on the regular ever since. Red lentils don’t hold their shape like brown, green or black lentils. They become kind of mushy but they taste just like regular lentils. I used them in this soup with Tex-Mex flavors and ingredients to create a soup that tastes like a tortilla soup. It’s filling but light, and just like tacos you can serve the soup with a great topping bar! Delish!