Easy Skillet Tamale Pie Recipe (Gluten-Free Option)

This savory Tamale Pie Recipe mimics traditional tamales in casserole (or pie) form! Featuring a meaty filling with beans, corn, chiles, aromatics, and enchilada sauce topped with a cheesy, fluffy cornbread crust. This easy recipe is comfort food at its absolute finest– and perfect for busy weeknights!

 

What is Tamale Pie?

Tamale pie casserole is a comforting casserole dish that features all the flavors of traditional tamales in pie form. It has a savory filling made from seasoned ground beef, chicken, or pork, combined with onions, garlic, seasonings, broth, and tomato or enchilada sauce. It’s then topped with a cornbread or masa (corn dough) batter and baked until the topping is golden and firm, creating a layered dish with a soft, flavorful base and a slightly crunchy, cornbread-like top.

This easy recipe is a great way to enjoy tamale flavors without the hard work of wrapping tamales in corn husks.

 

Why You’ll Love This Easy Tamale Pie Recipe

This dish is kind of like a tamale – but without all the work – and a chili-enchilada mash-up!  This Tamale Pie Recipe is the perfect dish to serve for Halloween night, for game days, or for a crowd on any night.  

It is so flexible too (see the notes on the bottom to make it vegan) and so easy. It reheats well and freezes well too. Just serve with a salad or a non-starchy vegetable and you have a complete meal!

For more, try these Mexican-inspired recipes: Mexican Lasagna Recipe, Make Black Beans from Scratch, Mexican Cobb Salad, or Restaurant Style Spanish Rice. 

 

Ingredient Notes

Base

  • extra-virgin olive oil
  • meat of choice: You can do ground chicken, lean ground beef, ground turkey, or ground pork. 
  • sea salt 
  • freshly ground black pepper 
  • yellow onion or red onion
  • poblano pepper
  • jalapeño
  • garlic cloves
  • chili powder 
  • ground cumin 
  • small can of red enchilada sauce
  • chicken stock or vegetable stock
  • cooked beans of choice (black beans, pinto beans, etc.)
  • and/or fresh corn or frozen corn kernels 

Cornbread Topping

  • masa harina 
  • all-purpose flour: Or a good gluten-free flour blend, like King Arthur or Bob’s Red Mill.
  • aluminum-free baking powder 
  • sea salt 
  • freshly ground black pepper 
  • large egg + egg white 
  • whole milk or plain, unsweetened soy milk
  • chicken broth or vegetable stock 
  • shredded cheddar cheese: You could also do Monterey Jack or another favorite shredded cheese. 
  • sliced pickled or regular jalapeños   
  • Optional: Hot sauce and sour cream or plain Greek yogurt, for serving 

Step-by-Step Instructions

  1. Prepare the chili: Preheat the oven to 425 degrees F. In a 12-inch cast iron skillet (or another large skillet that is oven-safe), heat the olive oil until it simmers. Add the ground meat and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until just starting to brown but not cooked through- about 5 minutes.
  2. Add the onions, poblanos, jalapeños, garlic, and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the meat is cooked through- 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the beans and/or corn kernels and remove from heat.  
  3. Meanwhile, prepare the cornbread mixture: In a large bowl, whisk the masa harina with the flour, baking powder, salt, and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and whisk the batter until smooth. Fold in 1/4 cup of the cheese.  
  4. Dollop the cornbread batter over the chili meat mixture and gently spread it into an even layer. It will seem like a very thin layer of cornbread, but it will rise in the oven. Scatter the pickled or regular jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen and lightly golden brown, 25 to 30 minutes. Remove from the oven and let it sit for 5 minutes before serving. Serve with hot sauce and sour cream.

Expert Tips

  • Masa is the traditional dough used to make corn tortillas. It’s made from dried corn that has been nixtamalized, which is a process in which dried corn kernels are soaked and cooked in an alkaline solution to loosen the hulls and make the corn softer for grinding. Masa harina, on the other hand, is a flour that is made from dried masa dough. Masa harina is commonly used to make corn tortillas, too, but it’s also used to make tamales, tamal de cazuela, pupusas and arepas.
  • Make it vegan: swap ground vegan protein for meat like Beyond Meat or cooked lentils. Swap flax egg (2 Tablespoons flax meal + 6 Tablespoons warm water) for egg in the batter. Use vegan cheese or omit it. Serve with dairy-free sour cream or avocado.
  • For best results, I encourage you to use a cast-iron skillet so you only need one pan for this meal. If you don’t have an oven-safe skillet, you can transfer the meat mixture to a baking dish and top with the cornbread batter, then bake. 

Serving & Storage Tips

You can serve this delicious tamale pie recipe with any of your favorite toppings like hot sauce, sour cream or plain Greek yogurt, black olives, additional cheese or green chiles, and more! 

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave and serve with desired toppings. 

To freeze, let the casserole cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve! 

More Easy Casserole Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

  

Tamale Pie Recipe

This savory Tamale Pie Recipe mimics traditional tamales in casserole (or pie) form! Featuring a meaty filling with beans, corn, chiles, aromatics, and enchilada sauce topped with a cheesy, fluffy cornbread crust. This easy recipe is comfort food at its absolute finest– and perfect for busy weeknights!

 

Base

  • 2 Tablespoons unrefined extra-virgin olive oil
  • 1 1/2 pounds ground meat of choice (chicken, turkey, or pork)
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 1 medium yellow or red onion (finely chopped)
  • 1 poblano pepper (stemmed, seeded and chopped)
  • 1 jalapeño (stemmed, seeded and minced)
  • 3 garlic cloves (minced)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • One 10-ounce can red enchilada sauce
  • 1 cup chicken stock or vegetable stock
  • 1 cup cooked beans of choice and/or fresh or frozen corn kernels

Cornbread Topping

  • Heaping ¾ cup masa harina
  • 1/2 cup all-purpose flour or a good GF flour blend (like King Arthur or Bob’s Red Mill)
  • 1 Tablespoon aluminum-free baking powder
  • 3/4 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large egg + 1 egg white
  • ½ cup whole milk or plain (unsweetened soy milk)
  • ½ cup chicken or vegetable stock
  • ½ cup shredded cheddar (divided or vegan cheese or omit)
  • ½ cup sliced pickled or regular jalapeños
  • Optional: Hot sauce and sour cream or plain Greek yogurt (for serving)
  1. Prepare the chili: Preheat the oven to 425 F degrees. In a 12-inch cast-iron skillet, heat the olive oil until it shimmers. Add the ground meat and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until just starting to brown but not cooked through, about 5 minutes.
  2. Add the onions, poblanos, jalapeños, garlic and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the meat is cooked through, 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the beans and/or corn kernels and remove from heat.
  3. Meanwhile, prepare the cornbread: In a medium bowl, whisk the masa harina with the flour, baking powder, salt and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and whisk the batter until smooth. Fold in 1/4 cup of the cheese.
  4. Dollop the cornbread batter over the chili and gently spread into an even layer. It will seem like a very thin layer of cornbread, but it will rise in the oven. Scatter the pickled or regular jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen, 25 to 30 minutes. Remove from the oven and let it sit for 5 minutes before serving. Serve with hot sauce and sour cream.

Expert Tips

  • Masa is the traditional dough used to make corn tortillas. It’s made from dried corn that has been nixtamalized, which is a process in which dried corn kernels are soaked and cooked in an alkaline solution to loosen the hulls and make the corn softer for grinding. Masa harina, on the other hand, is a flour that is made from dried masa dough. Masa harina is commonly used to make corn tortillas, too, but it’s also used to make tamales, tamal de cazuela, pupusas and arepas.
  • Make it vegan: swap ground vegan protein for meat like Beyond Meat or cooked lentils. Swap flax egg (2 Tablespoons flax meal + 4 Tablespoons warm water) for egg in the batter. Use vegan cheese or omit it. Serve with dairy-free sour cream or avocado.
  • For best results, I encourage you to use a cast-iron skillet so you only need one pan for this meal. If you don’t have an oven-safe skillet, you can transfer the meat mixture to a baking dish and top with the cornbread batter, then bake.

 

Serving & Storage Tips

You can serve this delicious tamale pie with any of your favorite toppings like hot sauce, sour cream or plain Greek yogurt, black olives, additional cheese or green chiles, and more!

 

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave and serve with desired toppings.

 

To freeze, let the casserole cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve!

 

This post may contain affiliate links

 

Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)

This Brussels Sprouts Caesar Salad features roasted Brussels sprouts, toasted breadcrumbs, and shaved Parmesan cheese tossed in a homemade Caesar salad dressing. This perfect side dish is classy enough for a holiday dinner and easy enough for a weeknight! 

an overhead shot of brussels sprout caesar salad in a white bowl

Why You’ll Love This Brussels Sprouts Caesar Salad

Think of this like a Brussels sprout hash meets traditional Caesar salad. And then prepare yourself to love this much more than you thought you would! Everyone who tried this (especially my son) went bonkers for it and there was never a morsel left. 

 

Instead of romaine lettuce, we’re using Brussels sprouts, and instead of crunchy croutons, we’re using toasted bread crumbs. Just like the classic salad, this version has shaved parmesan cheese and is tossed in a delicious Caesar dressing made from scratch. I’m telling you– never a morsel left! 

 

If you love Caesar-inspired recipes try this Spicy Caesar Salad, this Grilled Caesar-ish Romaine Salad, this Vegetarian Kale Caesar Salad, or this Egg-Free Avocado Caesar Salad Recipe. 

Ingredient Notes

recipe ingredients on a white surface

  • Raw Brussels sprouts: You can buy pre shaved Brussels sprouts or use a food processor to slice them. 
  • Unrefined, cold-pressed extra-virgin olive oil 
  • Sea salt 
  • Freshly ground black pepper
  • Parmesan cheese: Shaved or grated (Use vegan Parmesan if desired).

Classic Caesar Dressing

dressing ingredients on a white surface

  • Mayonnaise: I like soy-free Vegenaise. You can also use another regular or vegan mayonnaise, raw cashew butter, or tahini.
  • Water
  • Fresh lemon juice
  • Dijon mustard
  • Minced garlic cloves
  • Capers or anchovies: Omit the Worcestershire if you use anchovies.
  • Worcestershire sauce
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Extra-virgin olive oil

Toasted Breadcrumbs 

  • Unsalted butter or plant butter
  • Extra-virgin olive oil
  • Panko breadcrumbs: You can use gluten-free crumbs if necessary.
  • Garlic powder
  • Sea salt: As needed, depending on how salty the breadcrumbs are.

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Preheat the oven to 400 F degrees or 375 F convection. 
  2. Line two half sheet pans with unbleached parchment paper. 
  3. Arrange Brussels sprouts onto each prepared baking sheet pan. Toss with olive oil, salt, and pepper and spread sprouts in a single layer. Roast in the oven for 18 minutes until lightly golden brown, stirring halfway. They will shrink! Cool just slightly.
  4. In the meantime, make the dressing by blending all dressing ingredients in a blender until smooth. Taste for seasoning and set aside. 
  5. In a large skillet, over medium-low heat, add the butter and the oil. Once the butter is melted, add the breadcrumbs and stir until golden, about 4-5 minutes. Don’t leave the stove. The breadcrumbs can burn easily! Stir in the garlic powder and taste for salt. Transfer the breadcrumbs to a paper towel-lined plate. This will help absorb any excess oil and will allow the breadcrumbs to crisp up as they cool. Once cool, breadcrumbs can be stored in an airtight container at room temperature for up to 5 days.
  6. In a large bowl, toss Brussels sprouts with the dressing and sprinkle with toasted breadcrumbs and shaved parmesan.

a brussels sprouts caesar salad in a white bowl topped with toasted breadcrumbs and parmesan cheese

Expert Tips

  • You can use the slicing disk of the food processor to do this faster. I used the #2 measurement on my Breville slicing disk. 
  • To make this a main dish, feel free to toss cooked chicken breast in the salad. 
  • To make this easy on yourself, make the creamy Caesar dressing in advance, use a food processor to slice the Brussels sprouts, or buy pre-sliced Brussels sprouts. Eat it warm or at room temperature!

Storage Tips

To store this Brussels sprouts Caesar salad, keep it undressed and refrigerate it in an airtight container for up to 2-3 days. When you’re ready to serve, toss the salad with the dressing. Reheat the salad before serving.

 

For the dressing, store it separately in a mason jar or a small bowl with a lid in the refrigerator for up to 2 weeks.

a shot of half of the salad

More Salad Recipes

Get the Recipe

 

Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)

Pamela
This Brussels Sprouts Caesar Salad features roasted brussels sprouts, toasted breadcrumbs, and shaved parmesan cheese tossed in a homemade Caesar salad dressing. This perfect side dish is classy enough for a holiday dinner and easy enough for a weeknight!
Print Recipe
Servings 4 -6

Ingredients
  

  • 2 pounds Brussels sprouts trimmed and sliced ¼-inch thick*
  • ¼ cup unrefined cold-pressed extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • Caesar dressing:
  • 6 Tablespoons mayonnaise I like soy-free Vegenaise or raw cashew butter or tahini
  • 2 Tablespoons water
  • Juice from 1 lemon
  • ½ teaspoon Dijon mustard
  • 1 large clove garlic or 2 medium garlic cloves minced
  • 1 Tablespoon capers drained or anchovies (omit the worcestershire if you use anchovies)
  • 1 teaspoon worcestershire sauce
  • ⅛ teaspoon sea salt or more to taste
  • Freshly ground black pepper to taste
  • 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • Toasted Breadcrumbs:
  • 2 Tablespoons unsalted butter or plant butter
  • 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • 1 cup panko breadcrumbs you can use gluten-free crumbs if necessary
  • ½ teaspoon garlic powder
  • Sea salt as needed depending on how salty the breadcrumbs are
  • 4 ounces Parmesan shaved or grated (Use vegan Parmesan if desired)

Instructions
 

  • Preheat the oven to 400 F degrees or 375 F convection.
  • Line two half sheet pans with unbleached parchment paper.
  • Arrange brussels sprouts on the prepared sheet pans. Toss with olive oil, salt and pepper and spread sprouts in an even layer. Roast in the oven for 18 minutes, stirring halfway. They will shrink! Cool just slightly.
  • In the meantime, make the dressing by blending all dressing ingredients in a blender until smooth. Taste for seasoning and set aside.
  • In a large skillet, over medium-low heat, add the butter and the oil. Once the butter is melted, add the breadcrumbs and stir until golden, about 4-5 minutes. Don’t leave the stove. The breadcrumbs can burn easily! Stir in the garlic powder and taste for salt. Transfer the breadcrumbs to a paper towel-lined plate. This will help absorb any excess oil and will allow the breadcrumbs to crisp up as they cool. Once cool, breadcrumbs can be stored in an airtight container at room temperature for up to 5 days.
  • Toss brussels sprouts with the dressing and sprinkle with toasted breadcrumbs and shaved parmesan.

Notes

Expert Tips
You can use the slicing disk of the food processor to do this faster. I used the #2 measurement on my Breville slicing disk.
To make this a main dish, feel free to toss cooked chicken breast in the salad.
To make this easy on yourself, make the creamy Caesar dressing in advance, use a food processor to slice the Brussels sprouts, or buy pre-sliced Brussels sprouts. Eat it warm or at room temperature!
Storage Tips
To store this Brussels sprouts Caesar salad, keep it undressed and refrigerate it in an airtight container for up to 2-3 days. When you're ready to serve, toss the salad with the dressing. Reheat the salad before serving.
For the dressing, store it separately in a mason jar or a small bowl with a lid in the refrigerator for up to 2 weeks.
Tried this recipe?Let us know how it was!

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

This post may contain affiliate links

Crunchy Kale Salad Recipe with Almond Vinaigrette

This Crunchy Kale Salad features crunchy cabbage varieties mixed with fresh herbs, green chili, avocado, and parmesan cheese tossed in a simple almond vinaigrette. This delicious salad makes a great side dish or add some protein to make it a full meal. 

Why You’ll Love This Crunchy Kale Salad 

This easy kale salad recipe is inspired by a restaurant close to my house called Jame. Every time we order this salad, my friends go crazy and say “Why can we not stop eating this???” I love this crunchy kale salad for meal prep or a potluck because it holds up perfectly even after being dressed. My copycat version is just as delicious, and with simple steps, is easy enough to make right at home. 

 

The secret to this salad is to not skip the step of massaging the kale. It is truly the most important step in making a raw kale salad. This releases some of the bitterness and makes the kale more tender– perfect for this crunchy salad! If you’re a kale hater, I recommend trying this method because it really does improve the taste. 

 

I serve this salad as an alternative to a slaw since it’s all cabbage (remember, kale is a cabbage.). And, as with all salads, feel free to swap in other additions that are in season or the protein of your choice to make it a main course salad. See the recipe tips below for fun swaps and substitution ideas. 

Ingredient Notes

Almond Salad Dressing

  • raw honey or pure maple syrup
  • Dijon mustard
  • garlic cloves
  • champagne vinegar or white wine vinegar 
  • cayenne pepper
  • cold-pressed extra-virgin olive oil
  • almonds: Use sunflower seeds or pumpkin seeds for a nut-free option.
  • sea salt
  • shoyu, tamari, or coconut aminos

Kale Salad

  • green kale: Use a mix of curly kale and lacinato kale or another variety that you prefer. 
  • green cabbage: You can substitute red cabbage if preferred. 
  • savoy cabbage
  • fresh herbs: Such as cilantro, chives, thai basil, mint, or tarragon.
  • chopped green chili: Such as jalapeno, serrano, or Thai chili depending on heat preference.
  • avocado or cherry tomatoes: Or a stone fruit that is not too sweet such as cherries or peaches.
  • parmigiano reggiano: Or grana padano, finely shredded (I shred my parmesan cheese with a vegetable peeler).
  • almonds: Optional
  • quinoa: Optional for extra protein

Step-by-Step Instructions

  1. In a medium bowl, combine the honey, dijon, garlic, champagne vinegar, and cayenne. Slowly pour the extra virgin olive oil in a steady stream while whisking constantly so the oil emulsifies with the rest of the ingredients. Stir in almonds. Season with salt and tamari. Taste for seasoning and add an additional pinch of salt if needed. 
  2. For the salad, place the kale and cabbages in a large mixing bowl and drizzle with enough dressing to coat lightly. Massage until softened. Add remaining ingredients and toss to combine.

Recipe Tips & Substitutions

  • To turn this easy salad recipe into a complete meal, you can add additional protein-packed ingredients like quinoa, chicken or fish and/or white beans or chickpeas. 
  • Feel free to swap the parmesan for goat cheese or feta cheese, depending on your preference. 
  • The best part of this salad is the crunch factor. Feel free to add or swap ingredients according to your liking– add some extra crunch with red onion, green apple, bell peppers 

Storage Tips

Store leftover crunchy kale salad in an airtight container in the refrigerator for up to 3 days. Store leftover dressing in a mason jar or a small bowl with a lid and store in the fridge for up to a week. 

More Healthy Recipes

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

This post may contain affiliate links

 

Get the Recipe

Crunchy Kale Salad Recipe with Almond Vinaigrette

Pamela
This Crunchy Kale Salad features crunchy cabbage varieties mixed with fresh herbs, green chili, avocado, and parmesan cheese tossed in a simple almond vinaigrette. This delicious salad makes a great side dish or add some protein to make it a full meal.
Print Recipe Pin Recipe
Servings 4 -6

Ingredients
  

  • Almond Dressing
  • 1 Tablespoon raw honey or pure maple syrup
  • 2 Tablespoons Dijon mustard
  • 1-2 small-medium garlic cloves minced
  • 1 Tablespoon champagne vinegar or white wine vinegar
  • 1 pinch cayenne pepper
  • 3/4 cup unrefined cold-pressed extra-virgin olive oil
  • 1/4 cup almonds roasted, cooled and chopped (use sunflower seeds for a nut-free option)
  • ⅛ teaspoon sea salt
  • 1 teaspoon shoyu tamari or coconut aminos, to taste
  • Kale Salad:
  • 8 cups green kale destemmed, finely chopped by hand
  • 1 ½ cups green cabbage chiffonade
  • 1 ½ cups savoy cabbage chiffonade
  • ½ cup fresh herbs such as cilantro chives, thai basil, mint, or tarragon, chopped
  • 1-2 Tablespoons chopped green chili such as jalapeno serrano, or Thai chili depending on heat preference
  • 1 avocado chopped into ½” dice or cherry tomatoes or a stone fruit that is not too sweet such as cherries or peaches
  • ¼ cup parmigiano reggiano or grana padano finely shredded (I do this with a vegetable peeler), optional
  • ¼ cup almonds roasted, cooled and chopped
  • cooked quinoa

Instructions
 

  • In a medium bowl, combine the honey, dijon, garlic, champagne vinegar and cayenne. Slowly pour the oil in a steady stream while whisking constantly so the oil emulsifies with the rest of the ingredients. Stir in almonds. Season with salt and tamari. Taste for seasoning.
  • For the salad, place the kale and cabbages in a bowl and drizzle with enough dressing to coat lightly. Massage until softened. Add remaining ingredients, including quinoa if using, and toss to combine.

Notes

Recipe Tips & Substitutions
To turn this easy salad recipe into a complete meal, you can add additional protein-packed ingredients like chicken or fish and/or white beans or chickpeas.
Feel free to swap the parmesan for goat cheese or feta cheese, depending on your preference.
The best part of this salad is the crunch factor. Feel free to add or swap ingredients according to your liking– add some extra crunch with red onion, green apple, bell peppers
Storage Tips
Store leftover crunchy kale salad in an airtight container in the refrigerator for up to 3 days. Store leftover dressing in a mason jar or a small bowl with a lid and store in the fridge for up to a week.
Tried this recipe?Let us know how it was!

 

Roasted Fall Vegetables with Italian Agrodolce Recipe

This easy, roasted Fall vegetables recipe jazzes up fresh seasonal veggies with a deliciously sweet and sour sauce– Italian agrodolce! Featuring tangy and sweet flavors smothered on top of roasted vegetables, there is no better (and more beautiful!) side dish for your next Holiday meal! 

a serving platter with roasted veggies on top

What is Agrodolce

Agrodolce is a traditional Italian sauce that combines sweet and sour flavors. Its name comes from the Italian words “agro” (sour) and “dolce” (sweet). It is made by reducing red or white wine vinegar and honey or maple syrup, sometimes with additional aromatic ingredients like fresh herbs, vegetables, and spices to jazz up the flavor. 

 

Italian agrodolce can be used as a glaze or sauce for meats like pork chops (pork agrodolce) or chicken (chicken agrodolce), as a versatile condiment for seasonal veggies, or even as a topping for fish or cheese plates. The sweet and sour, tangy contrast makes it a flavorful addition to all sorts of things, but today we’re using it for our Roasted Fall Vegetables Recipe!

 

recipe ingredients on a white surface

 

Why You’ll Love These Roasted Fall Veggies with Agrodolce

Agrodolce is the Italian word for sweet and sour (technically sour and sweet) and refers to the delicious vinegar and syrup glaze that gets poured on the vegetables after they are roasted to perfection.

 

My version of this sweet and sour Italian condiment features sweet elements and a little touch of smokiness and heat from Fresno chiles. I smother this tangy sauce over my favorite Autumn vegetables and it’s a holiday-worthy side dish perfect for a simple Fall dinner or Thanksgiving dinner!  It’s also easy enough to make for a weeknight meal, so the next time you’re in need side dishes, keep this recipe in your back pocket. 

 

I taught this recipe in last year’s Thanksgiving class and made it for Thanksgiving at my home as well. I was looking at my notes from last year which said, “sooooo delicious! Everyone loved it. Make again next year.” Done! 

 

  • Adds a sweet and sour flavorful sauce to basic roasted vegetables.
  • Super easy to make! 
  • Perfect side dish for Thanksgiving or any Fall/Winter holiday.
  • Warm and cozy for cold weather! 

For more homemade sauces and salad dressings check out these recipes: Easy Salmoriglio Sauce, Favorite Everyday Salad Dressings, and/or Walnut and Pomegranate Sauce.

Ingredient Notes

See the printable recipe card below for exact ingredient amounts and details. 

Fall vegetables on a cutting board

  • Autumnal vegetables: Parsnips, winter squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, and/or red onion are wonderful in this recipe. 
  • Extra virgin olive oil: I like to roast vegetables with olive oil. 
  • Pure maple syrup or agave nectar: Adds a nice sweet element to the agrodolce sauce. 
  • Fresno chile: A red pepper that is similar in size and heat level to a jalapeño but with thinner pepper walls. 
  • Red wine vinegar: Has a tangy flavor. I love using it in vinaigrettes and pickled onions. 
  • Lemon zest: You’ll need the zest of one lemon.
  • Sea salt

Step-by-Step Instructions

roasted fall vegetables on two baking sheets

  1. Preheat the oven to 400°F. Line a rimmed baking sheet pan with unbleached parchment paper.
  2. Place the vegetables in a large bowl and toss to coat with the oil. Spread out over the prepared baking sheet in an even layer and sprinkle with salt and black pepper.
  3. Roast in your preheated oven until fork tender and golden brown, about 30 minutes.
  4. Meanwhile, in a small saucepan, bring the maple syrup, chile, vinegar, and salt to a boil.
  5. Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Add the lemon zest. Just before serving, spoon the agrodolce over the cooked vegetables.

agrodolce in a saucepan

Recipe Tips

  • I like to roast vegetables on convection when making multiple sheet pans. Remember to lower the oven temperature by 25 degrees when using convection. 
  • Spread vegetables in one single layer on the sheet pans (do not overcrowd) to help them caramelize. 
  • Cut your vegetables into sizes that will all cook at the same rate.
  • Don’t boil the agrodolce syrup too much or it will evaporate!
  • Parsnips, butternut squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, sweet onions, and/or red onion are wonderful in this recipe. This is one of my favorite ways to use up seasonal vegetables from the farmers market or grocery store. Feel free to use your favorite array of root vegetables, cruciferous vegetables, and more. 

Recipe Substitutions

  • Fresno chile – jalapeno pepper
  • Red wine vinegar – white wine vinegar, apple cider vinegar, or even balsamic vinegar or sherry vinegar will work. They each add a unique and complex flavor so test them out and see what you like! 
  • Maple syrup – honey or Lakanto liquid sweetener (if you can’t do carbs) 

Serving & Storage Tips

Serve these delicious vegetables as an easy side dish at your next holiday gathering. This easy recipe is a real crowd pleaser and a great way to feature seasonal produce on your holiday table. 

 

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days. Reheat and serve. Store any leftover agrodolce in a separate airtight container and use it within a week. Serve warm or at room temperature. 

a close up shot of roasted fall vegetables recipe with agrodolce on top

More Delicious Fall Recipes

 

My Thanksgiving ebook is available!  Don’t waste hours of your time scouring my site, the internet and dozens of cookbooks.  My ebook has everything you need to prepare Thanksgiving without stress! Seriously, EVERYTHING!

 

My 2022 Thanksgiving Cooking Class with 5 brand new recipes is ready!  You watch on your own time and you can join a live zoom later in the month for Q&A if you have questions. You can purchase just this class, no commitment or a monthly subscription.

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

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Roasted Fall Vegetables with Italian Agrodolce

Pamela
This easy, roasted Fall vegetables recipe jazzes up fresh seasonal veggies with a deliciously sweet and sour sauce– Italian agrodolce! Featuring tangy and sweet flavors smothered on top of roasted vegetables, there is no better (and more beautiful!) side dish for your next Holiday meal!
Print Recipe Pin Recipe
Course Side Dish
Servings 4 -6

Ingredients
  

  • 3 pounds mixed autumnal vegetables cut into 1-inch pieces* (about 10 cups)
  • 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 1/2 Tablespoons pure maple syrup or agave
  • 1 red Fresno chile thinly sliced
  • 1/2 cup red wine vinegar
  • Pinch of sea salt
  • Zest of 1 lemon

Instructions
 

  • Preheat the oven to 400°F or 375°F convection. Line a rimmed baking sheet with unbleached parchment paper.
  • Place the vegetables in a large bowl and toss to coat with the oil. Spread out over the prepared baking sheets and sprinkle with salt and pepper.
  • Roast until tender and golden brown, about 30 minutes.
  • Meanwhile, in a small saucepan, bring the maple syrup, chile, vinegar and salt to a boil.
  • Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Add the lemon zest. Just before serving, spoon the agrodolce over the cooked vegetables.

Notes

Recipe Tips
I like to roast vegetables on convection when making multiple sheet pans. Remember to lower the oven temperature by 25 degrees when using convection.
Spread vegetables in one single layer on the sheet pans (do not overcrowd) to help them caramelize.
Cut your vegetables into sizes that will all cook at the same rate.
Don't boil the agrodolce syrup too much or it will evaporate!
Parsnips, butternut squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, sweet onions, and/or red onion are wonderful in this recipe. This is one of my favorite ways to use up seasonal vegetables from the farmers market or grocery store. Feel free to use your favorite array of root vegetables, cruciferous vegetables, and more.
Recipe Substitutions
Fresno chile - jalapeno pepper
Red wine vinegar - white wine vinegar, apple cider vinegar, or even balsamic vinegar or sherry vinegar will work. They each add a unique and complex flavor so test them out and see what you like!
Maple syrup - honey or Lakanto liquid sweetener (if you can't do carbs)
Serving & Storage Tips
Serve these delicious vegetables as an easy side dish at your next holiday gathering. This easy recipe is a real crowd pleaser and a great way to feature seasonal produce on your holiday table.
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days. Reheat and serve. Store any leftover agrodolce in a separate airtight container and use it within a week. Serve warm or at room temperature.
Tried this recipe?Let us know how it was!

This recipe was originally posted in November 2022 and updated in August 2024.

The Best Grilled Bell Peppers Recipe (with Burrata)

This simple recipe yields the best grilled peppers topped with burrata, capers, and an addicting basil vinaigrette. It comes together quickly and can be customized to include a variety of grilled vegetables. Instructions for both roasting and grilling peppers are included. 

grilled bell peppers on a white plateRemove featured image

Why You’ll Love These Grilled Bell Peppers

I am serving these Grilled Bell Peppers to friends as a side dish or as a hearty hors d’oeuvres during a happy hour. It’s all in the presentation (the striking colors of bell pepper!) and I never make it the same way twice!  Sometimes I do half peppers and half zucchini (any grilled vegetable will work!). Sometimes I use garlicky toasted bread crumbs (see the recipe on my site for Spicy Caesar) instead of pine nuts. Sometimes I skip the basil vinaigrette and use a flavored oil + fresh basil leaves. 

 

I love grilling vegetables in the summer to keep from heating the kitchen, but these peppers don’t take much time in the oven. To make this even quicker, use good quality, store-bought roasted red peppers.

 

This is the perfect summer side dish (or year-round if you’re in a climate that has peppers in season, like me). The natural sweetness of the peppers combined with the smoky flavor from grilling is divine. The capers, basil vinaigrette, and pine nuts add the finishing touches. 

 

These easy grilled peppers have incredible flavor but are achieved with simple ingredients and a hot grill– that’s it! 

 

More Bell Pepper Recipes: Turkey and Brown Rice Stuffed Bell Peppers, Parmesan Peppers Recipe, and Bell Pepper Jack-O-Lanterns.

Ingredient Notes

recipe ingredients on a white surface

Basil Vinaigrette

  • fresh basil leaves
  • white wine vinegar
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil

Grilled Peppers

  • sweet bell peppers: You can use the whole rainbow of bell peppers if you want! Keep in mind that if you use mini bell peppers you’ll need to adjust the cook time. I used large whole peppers (cut in half). 
  • olive oil 
  • sea salt or kosher salt
  • freshly ground black pepper
  • burrata or fresh mozzarella: Or swap sliced precooked polenta grilled or pan-sauteed.
  • toasted and salted pine nuts (optional)
  • capers 

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Make the basil vinaigrette by blending all dressing ingredients in a blender until smooth. This makes more than what you’ll need, but you can refrigerate and save for a salad during the week. 
  2. Heat grill or grill pan over medium-high heat. If you don’t have a grill, you can roast the sweet peppers in the oven on a parchment-lined baking sheet pan at 425 F degrees for 25-30 minutes.  
  3. Oil the pepper halves and season cut side up with salt and pepper. Place the sliced peppers onto the grill grates (or grill pan). Grill the peppers until lightly charred on both sides of the pepper and softened (about 3-4 minutes per side). Remove with a pair of tongs or a metal spatula. 
  4. Make crispy capers: warm up a small skillet over medium heat. Add a few drops of olive oil and then the capers. Sauté until capers pop.
  5. Line a large plate or platter with the grilled or roasted peppers. Top with pieces of burrata over the grilled peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature. an overhead shot of grilled bell peppers on a white platter

Expert Tips

  • Dairy-free/Vegan: You can use grilled, pre-cooked polenta in place of the burrata. Slice polenta into 1/2-inch thick slices, brush with olive oil, and grill until you get char marks on both sides. Tubes of precooked polenta are very easy to find in supermarkets and even Trader Joe’s. Or you can make it yourself and refrigerate it until firm and sliceable.
  • If it’s not grilling season or you don’t have a grill, you can roast the peppers in the oven. Place them on a parchment-lined baking sheet and roast at 425 F degrees for 25-30 minutes.  
  • You can use a gas grill or charcoal grill for this recipe– just keep in mind that you may need to adjust cooking times depending on the type of grill you use and the size of the peppers. You can eyeball this. Once you have a nice char, flip and finish on the other side until you’ve achieved tender peppers. 
  • Use any mix of colors of bell peppers (orange, yellow, green bell peppers, or red bell pepper works great). 

Serving & Storage Tips

Line a large plate or platter with the grilled or roasted peppers. Top with pieces of burrata over the grilled peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature. 

a close up shot of peppers stuffed with burrata and topped with pine nuts and basil

Store leftover grilled bell peppers in an airtight container for up to 2-3 days. Serve warm or cold. 

More Easy Side Dish Recipes

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

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The Best Grilled Bell Peppers Recipe (with Burrata)

Pamela
This simple recipe yields the best grilled peppers topped with burrata, capers, and an addicting basil vinaigrette. It comes together quickly and can be customized to include a variety of grilled vegetables. Instructions for both roasting and grilling peppers are included.
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • Basil Vinaigrette:
  • ⅓ cup fresh basil leaves
  • 1 Tablespoon white wine vinegar
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 6 Tablespoons unrefined cold-pressed extra virgin olive oil
  • 4 sweet bell peppers halved through the stem (looks pretty) and seeded
  • Unrefined olive oil
  • Sea salt
  • Freshly ground black pepper
  • 8-12 ounces burrata or fresh mozzarella or swap sliced precooked polenta grilled or pan-sauteed
  • 2 Tablespoons toasted and salted pine nuts optional
  • 2 Tablespoons capers drained and patted dry

Instructions
 

  • Make the basil vinaigrette by blending all dressing ingredients in a blender until smooth. This makes more than what you’ll need, but you can refrigerate and save for a salad during the week.
  • Preheat a grill or grill pan over medium-high heat. If you don’t have a grill, you can roast the peppers in the oven on a parchment-lined baking sheet at 425 F degrees for 25-30 minutes.
  • Oil the pepper halves and season cut side up with salt and pepper. Grill the peppers until lightly charred on both sides and have softened.
  • Make crispy capers: warm up a small skillet over medium heat. Add a few drops of olive oil and then the capers. Sauté until capers pop.
  • Line a large plate or platter with the grilled peppers. Top with pieces of burrata over the peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature.
Tried this recipe?Let us know how it was!

 

Quick and Easy Marinated Seared Ahi Tuna Recipe

How to make gorgeous ahi tuna steaks with a simple marinade and a perfect sear. This easy recipe takes only minutes to make and yields the most delicious result. Serve this versatile fish warm or cold over greens, in a grain bowl, or a noodle salad and enjoy! 

 

seared ahi tuna atop a bed of greens

What is Ahi Tuna?

Ahi tuna refers to two types of tuna: yellowfin tuna and bigeye tuna. It’s a popular fish in Hawaiian cuisine and is often served raw in dishes like sashimi, sushi, and poke. Ahi tuna has a mild flavor and a firm texture and takes well to bold flavors in marinades.  

 

When cooked, it is usually seared on the outside and rare on the inside to preserve its delicate flavor and texture. It’s rich in protein, omega-3 fatty acids, and various vitamins (vitamin d and vitamin b) and minerals, making it a nutritious choice for many dishes! 

Why You’ll Love This Seared Ahi Tuna Recipe

Seafood is my animal protein of choice, but I am well aware that a lot of fish have contaminants and even high levels of mercury. Like all food groups, I try to aim for variety but minimize the toxic burden. I will come clean and admit that I LOVE tuna of all varieties. But ordering tuna steaks at a restaurant has been crazy expensive lately and it is so easy to make at home.  My son goes absolutely nuts for this Marinated Seared Ahi Tuna!

 

  • Super fast recipe that requires 2-3 minutes behind the stove 
  •  It’s easier than it looks! Just marinate and sear 
  • Can be served warm or cold over greens, grain bowl, or noodle salad;
  • A dish like this would cost you $$$$$ at a restaurant and you can easily do it at home!

 

Ahi tuna is a great alternative to popular salmon dishes when you want to switch things up! Salmon has a higher fat content, a stronger flavor, and flaky texture whereas ahi tuna has a mild taste, lower fat content, and works well in dishes that call for lightly seared or raw fish. We all love a good salmon recipe (me included!), but this is a great alternative to add into your recipe rotation. 

Ingredient Notes

recipe ingredients on a white counter

raw tuna steaks on a paper towel

  • Soy sauce – is often used in marinades to help tenderize and add flavor. I like using a high-quality soy sauce such as shoyu. Look for tamari if you’re gluten-free or coconut aminos for a soy-free option. Choose a lower sodium version of soy sauce if desired.  
  • Fresh lemon juice – you’ll need about 1 lemon for this recipe. Feel free to use lime juice instead. 
  • Toasted sesame oil – has a more pronounced flavor than regular sesame oil. I love adding it to stir-fries and marinades. I store it in the fridge because it can go rancid easily.
  • Garlic powder – is great when you want a subtle garlic flavor over using fresh garlic. 
  • Cane sugar – adds a nice sweetness to the marinade and helps with caramelization. 
  • Fresh Ahi tuna steaks – I like to get fresh seafood from my local seafood market at the Redondo Beach pier. Look for wild tuna steaks, preferably. I’ve also seen wild tuna steaks sporadically at my local Costco. Check your favorite grocery store or fish market. You’ll need them to be about 1 1/2 inches in thickness. The thicker the steak, the longer you’ll need to sear them.
  • Salt and black pepper
  • Unrefined olive oil or avocado oil for searing
  • Optional: freshly chopped cilantro, green scallions, toasted sesame seeds for garnish
  • Optional: Sriracha mayo for drizzling (you can buy this or add sriracha to taste to your favorite mayonnaise)

Step-by-Step Instructions

ahi tuna steaks marinating in a glass bowl

Step 1 In a medium bowl or glass measuring cup, whisk together the shoyu, lemon juice, sesame oil, garlic powder, sugar, salt, and pepper to make a marinade. Pat dry the raw ahi tuna steaks with paper towels and place them in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly with plastic wrap and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.

searing fish in a cast iron pan

Step 2 Heat 2 Tablespoons of oil in a large heavy skillet over medium-high heat. Sear tuna steaks in your hot pan for 1 ½ minutes per side, flipping carefully with a flat, steel spatula. If your steak is less than 1 ½ inches thick, sear for only 1 minute on each side.

slicing cooked fish with a sharp knife

Step 3 Transfer seared steaks to a large cutting board and let rest for 5 minutes. Use a very sharp or serrated knife to slice thinly across the grain.

 

Step 4 Serve your seared tuna warm or cold with optional garnishes or on top of a salad or make ahi tuna poke bowls. Drizzle with Sriracha mayo if desired. This is delicious on a bed of greens mixed with cabbage and carrots or on a cold sesame noodle salad. I often eat this as a “bowl” meal with rice (black rice, sushi rice, or cauliflower rice) + greens + roasted or grilled veggies + a sesame-tamari drizzle (1 teaspoon sesame oil + 1 Tablespoon tamari) or my Chinese chicken salad dressing from Quicker Than Quick.

an orange plate with sliced ahi tuna steaks

Recipe Tips

  • Some tuna steaks are treated with CO (carbon monoxide) to preserve color. Be sure to read labels or ask your fishmonger.
  • Allow tuna to marinate in the refrigerator for a few hours before searing. This is the best way to help it absorb more flavor.  But don’t marinate MORE than a few hours, because it will make the fish mushy.
  • Make sure the skillet is hot before adding the tuna steak to get a nice sear. I prefer using cast iron when searing proteins. 
  • Sear the tuna steak for 1 1/2 minutes per side (less time for steaks thinner than 1 1/2 inches). You’re not cooking the tuna completely through, otherwise it will be dry and tough.
  • Use a very sharp knife to cut the tuna so you get nice clean slices.

Recipe Substitutions

  • Soy sauce – use gluten-free tamari or coconut aminos for a soy-free version
  • Cane sugar – equivalent amount of maple syrup, maple sugar, or monk fruit sweetener. 
  • Ahi tuna – you can use this marinade on salmon or swordfish (yes, very high mercury, and I only eat it once a year or less) and if you add a tablespoon of arrowroot powder, use it on pressed tofu cubes or slabs and bake.  See this recipe. You can also grill the fish.

slice tuna stop a bed of greens with sriracha mayo

Tuna Varieties

There are a few different species of tuna. Here’s a brief overview!

  • Skipjack Tuna: smallest variety, strongest flavor, highest fat content, canned as chunk light tuna – lowest mercury
  • Albacore Tuna: lightest flesh, mildest flavor, low fat, canned white – 3x higher mercury than skipjack
  • Yellowfin Tuna: also known as ahi, less expensive than bluefin, more pronounced flavor than albacore
  • Bluefin Tuna: more fat and flavor, most expensive, critically endangered 

If you’re concerned about mercury in seafood, check out this link from the FDA.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Serve in a salad, bowl, or however you like to serve your tuna!

More Seafood Recipes

Seven Fishes Seafood Salad Recipe

Easy Thai Coconut Sauce Recipe (with Wild Halibut)

Sicilian Pasta Con le Sarde Recipe

Easy Salmoriglio Sauce with Grilled Seafood

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

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A post shared by Pamela Salzman (@pamelasalzman)

Quick and Easy Marinated Seared Ahi Tuna Recipe

Adapted from chewoutloud.com
How to make gorgeous ahi tuna steaks with a simple marinade and a perfect sear. This easy recipe takes only minutes to make and yields the most delicious result. Serve this versatile fish warm or cold over greens, in a grain bowl, or a noodle salad and enjoy!
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 2 Tablespoons shoyu tamari or coconut aminos
  • 2 Tablespoons freshly squeezed lemon juice or lime juice
  • 1 Tablespoon toasted sesame oil or 1 teaspoon sesame oil + 2 teaspoons avocado oil
  • 2 teaspoons garlic powder
  • 1 teaspoon cane sugar or maple sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 to 2 ½ pounds fresh ahi tuna steaks* about 1 ½ - 1 2/3 inches thick
  • Unrefined olive oil or avocado oil for searing
  • Optional: freshly chopped cilantro green scallions, sesame seeds for garnish
  • Optional: Sriracha mayo for drizzling you can buy this or add sriracha to taste to your favorite mayonnaise

Instructions
 

  • In a medium bowl or glass measuring cup, whisk together the shoyu, lemon juice, sesame oil, garlic powder, sugar, salt and pepper to make a marinade. Pat dry the tuna steaks with paper towels and place in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.
  • Heat 2 Tablespoons of oil in a large heavy skillet over medium high heat. Sear tuna steaks 1 ½ minutes per side, flipping carefully with a flat, steel spatula. If your steak is less than 1 ½ inches thick, sear for only 1 minute on each side.
  • Transfer seared steaks to a large cutting board and let rest for 5 minutes. Use a very sharp or serrated knife to slice thinly across the grain.
  • Serve warm or cold with optional garnishes or on top of a salad. Drizzle with Sriracha mayo if desired. This is delicious on a bed of greens mixed with cabbage and carrots or on a cold sesame noodle salad. I often eat this as a “bowl” meal with rice (black rice, sushi rice or cauliflower rice) + greens + roasted or grilled veggies + a sesame-tamari drizzle (1 teaspoon sesame oil + 1 Tablespoon tamari) or my Chinese chicken salad dressing from Quicker Than Quick.

Notes

Seared ahi is best eaten on the same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.
Tried this recipe?Let us know how it was!

 

 

 

Spiced Peach Shortcake Recipe with Homemade Whipped Cream

These soft and tender Spiced Peach Shortcakes feature a delicious shortcake biscuit base topped with sweet summer peaches spiced to perfection and a dollop of homemade whipped cream. A summer favorite dessert with a twist! 

spiced peach shortcake on a white plate

What Makes This Recipe Great

This is a new twist on a classic dessert – fruit shortcakes! This Spiced Peach Shortcake Recipe is the epitome of my kind of dessert – seasonal summer fruit is the star and the shortcake is low in sugar.  You can use whatever fresh fruit you have on hand, but juicy peaches are my fruit of choice today. 

 

Peaches are absolute heaven right now (although when I filmed this, it was so early into peach season and the peaches were tiny!) One of my new obsessions is hot honey. I used it on a watermelon and feta salad recently, a cottage cheese breakfast bowl, and a pizza.  It’s amazing and it’s so great here. I serve shortcakes for dessert and for brunch!

 

I’ve also included a simple recipe for homemade whipped topping that goes so well on top of the peaches to round out the most perfect shortcake recipe. If you’re dairy-free, gluten-free, nut-free, or vegan, check the recipe card for details on how to customize these shortcakes to your diet and lifestyle. 

 

Most of all, enjoy! 

 

For more recipes featuring peaches, try this Peach Salad, these Peach Pie Pots, and this Peach Blueberry Crisp.

Ingredient Notes

recipe ingredients on a white surface

Peaches 

  • ripe peaches: Unpeeled and fresh peaches are preferred. 
  • maple sugar: Or light brown sugar or dark brown sugar (can swap in Lakanto)
  • fresh lemon juice
  • pure vanilla extract
  • pure almond extract

Shortcake Biscuits

See the recipe notes below for a nut-free/vegan option

  • all-purpose flour: or a good gluten-free flour blend.
  • almond flour
  • light brown sugar or dark brown sugar
  • aluminum-free baking powder
  • sea salt
  • ground nutmeg
  • allspice
  • unsalted butter: Cold butter, cut into small cubes (or vegan butter)
  • heavy cream: Or rich cashew milk.
  • pure vanilla extract
  • granulated sugar: Or turbinado sugar, for sprinkling the tops, optional

Homemade Whipped Cream

Or use CocoWhip or TruWhip

  • heavy cream or heavy whipping cream
  • powdered sugar
  • bourbon or amaretto: Very optional, but I think kind of makes the topping.
  • pure vanilla extract

Garnish 

  • hot honey: I used Red Clay’s peach hot honey.

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Preheat your oven to 425 F degrees. Lightly grease a baking sheet, or line it with unbleached parchment paper. 
  2. To prepare the fruit: In a medium bowl, stir together the peaches, sugar, lemon juice, vanilla, and almond extract. Cover and let the mixture soften at room temperature for 1 hour.  
  3. To make the shortcakes: In a medium bowl, stir together the flour, sugar, baking powder, salt, nutmeg, and allspice.  
  4. Using a mixer or a pastry cutter/blender/food processor, work the butter in until the flour mixture is unevenly crumbly; some larger, pea-sized pieces of butter can remain.  
  5. In a liquid measuring cup or small bowl, combine the cream and vanilla. Add the liquid to the dry ingredients all at once, mixing quickly and gently for about 20 seconds to make a soft dough. If the dough doesn’t come together, add a bit more cream or milk until it’s mixed through.  
  6. Pat the dough into a rough rectangle about 3/4″ thick. Fold it into thirds like a letter and pat it (or roll gently with a floured rolling pin) into a generous 8″ x 6″ rectangle. 
  7. For perfectly shaped shortcakes, trim a very thin slice off the edge of the dough all the way around. This will allow the shortcakes to rise evenly as they bake.  
  8. Use a sharp biscuit cutter, a bench knife, or a sharp knife to cut into twelve 2-inch shortcakes.  
  9. Place the shortcakes on a baking sheet, brush the tops with cream, and sprinkle with sugar.  
  10. Bake the shortcakes for 18 to 20 minutes, until they’re golden brown. Remove them from the oven and let them cool slightly (or completely) on a wire rack.   
  11. To make the topping: Freeze or refrigerate your mixing bowl and beaters, if possible.  Pour cream into the bowl and beat on medium speed until thickened. Add sugar, bourbon, and vanilla, increase speed to medium-high, and beat until soft or medium peaks form. Different mixers will result in different times for reaching soft/medium peaks.  Do not overbeat. Your whipped cream will be too firm. I say you can do this a few hours ahead if necessary and keep it refrigerated.
  12. To serve: Split open the shortcakes, spoon the peaches on top of the shortcake, and garnish with whipped topping and a drizzle of hot honey.  
  13. Store fruit filling and whipped topping, covered, in the refrigerator for several days. Store shortcakes, well-wrapped, at room temperature for several days or freeze for longer.  

an up close photo of peach shortcake on a plate topped with whipped cream

Recipe Tips

  • You can also use a combination of yellow and white peaches and plums for a variety of colors and flavors. 

Nut-free and Vegan Shortcakes

  • 2 cups all-purpose flour
  • 2 Tablespoons cane sugar
  • 2 teaspoons aluminum-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup plant milk, any kind
  • ½ cup coconut oil or 8 Tablespoons plant butter, melted and cooled slightly
  • 1 Tablespoon lemon juice
  • 1 Tablespoon turbinado sugar (optional)
  1. Whisk together dry ingredients in one large bowl. Whisk together wet ingredients in another. Combine both and mix until just incorporated. Take a greased ⅓ cup measuring cup and use it to scoop out batter onto a parchment-lined baking sheet. Sprinkle the tops with granulated sugar and bake at 475 F degrees for 12-14 minutes, until golden. 

Serving & Storage Tips

To serve: Split open the shortcakes, top with peaches, and garnish with fresh whipped cream (or a scoop of vanilla ice cream) and a drizzle of hot honey.  

an overhead shot of three plates of peach shortcakes

Store any extra fruit filling and whipped topping in an airtight container (separately) in the refrigerator for several days. Store the shortcakes, well-wrapped in plastic wrap, at room temperature for several days or freeze for longer. 

More Summer Dessert Recipes

 

If you give this simple recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

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Get the Recipe

Spiced Peach Shortcake Recipe with Homemade Whipped Cream

Pamela
These soft and tender Spiced Peach Shortcakes feature a delicious shortcake biscuit base topped with sweet summer peaches spiced to perfection and a dollop of homemade whipped cream. A summer favorite dessert with a twist!
Print Recipe Pin Recipe
Course Adapted from King Arthur https://www.kingarthurbaking.com/recipes/spiced-peach-shortcakes-recipe
Servings 12

Ingredients
  

  • Peaches:
  • 2 pounds peaches unpeeled and fresh preferred; halved, pitted, and chopped*
  • 2 Tablespoon maple sugar light brown sugar or dark brown sugar (can swap in Lakanto)
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract
  • Drop ⅛ teaspoon pure almond extract
  • Shortcakes: Or see below for a nut-free/vegan option
  • 3 cups all-purpose flour or a good gluten-free blend
  • 1 cup blanched almond flour
  • 2 Tablespoons light brown sugar or dark brown sugar
  • 1 Tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • 6 Tablespoons unsalted butter cold, cut into small cubes (or vegan butter)
  • 1 1/4 cups heavy cream or a rich cashew milk
  • 1 teaspoon pure vanilla extract
  • Granulated sugar or turbinado sugar for sprinkling tops, optional
  • Whipped topping: or use CocoWhip or TruWhip
  • 1 cup heavy cream or whipping cream cold
  • 1/4 cup powdered sugar
  • 2 teaspoons bourbon or amaretto very optional, but I think kind of makes the topping
  • 1 teaspoon pure vanilla extract
  • Garnish:
  • hot honey I used Red Clay peach hot honey

Instructions
 

  • Preheat your oven to 425 F degrees. Lightly grease a baking sheet, or line it with unbleached parchment paper.
  • To prepare the fruit: In a medium bowl, stir together the peaches, sugar, lemon juice, vanilla and almond extract. Cover and let the mixture soften at room temperature for 1 hour.
  • To make the shortcakes: In a medium bowl, stir together the flours, sugar, baking powder, salt, nutmeg, and allspice.
  • Using a mixer or a pastry cutter/blender, work the butter in until the mixture is unevenly crumbly; some larger, pea-sized pieces of butter can remain.
  • In a liquid measuring cup or small bowl, combine the cream and vanilla. Add the liquid to the dry ingredients all at once, mixing quickly and gently for about 20 seconds to make a soft dough. If the dough doesn't come together, add a bit more cream or milk until it's mixed through.
  • Pat the dough into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and pat it (or roll gently with a floured rolling pin) into a generous 8" x 6" rectangle.
  • For perfectly shaped shortcakes, trim a very thin slice off the edge of the dough all the way around. This will allow the shortcakes to rise evenly as they bake.
  • Use a sharp biscuit cutter, a bench knife, or sharp knife to cut into twelve 2-inch shortcakes.
  • Place the shortcakes on a baking sheet, brush the tops with cream, and sprinkle with sugar.
  • Bake the shortcakes for 18 to 20 minutes, until they're golden brown. Remove them from the oven and let them cool slightly (or completely).
  • To make the topping: Freeze or refrigerate your mixing bowl and beaters, if possible. Pour cream into the bowl and beat on medium speed until thickened. Add sugar, bourbon and vanilla and increase speed to medium high and beat until soft or medium peaks form. Different mixers will result in different times for reaching soft/medium peaks. Do not overbeat. Your whipped cream will be too firm. I say you can do this a few hours ahead if necessary and keep it refrigerated.
  • To serve: Split open the shortcakes, top with peaches, and garnish with whipped topping and a drizzle of hot honey.
  • Store fruit filling and whipped topping, covered, in the refrigerator for several days. Store shortcakes, well-wrapped, at room temperature for several days or freeze for longer.

Notes

Recipe Tips
You can also use a combination of yellow and white peaches and plums for a variety of colors and flavors.
Nut-free and Vegan Shortcakes
2 cups all-purpose flour
2 Tablespoons cane sugar
2 teaspoons aluminum-free baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup plant milk, any kind
½ cup coconut oil or 8 Tablespoons plant butter, melted and cooled slightly
1 Tablespoon lemon juice
1 Tablespoon turbinado sugar (optional)
Whisk together dry ingredients in one large bowl. Whisk together wet ingredients in another. Combine both and mix until just incorporated. Take a greased ⅓ cup measuring cup and use it to scoop out batter onto a parchment-lined baking sheet. Sprinkle the tops with granulated sugar and bake at 475 F degrees for 12-14 minutes, until golden.
Serving & Storage Tips
To serve: Split open the shortcakes, top with peaches, and garnish with fresh whipped cream (or a scoop of vanilla ice cream) and a drizzle of hot honey.
Store any extra fruit filling and whipped topping in an airtight container (separately) in the refrigerator for several days. Store the shortcakes, well-wrapped in plastic wrap, at room temperature for several days or freeze for longer.
Tried this recipe?Let us know how it was!

 

Broccoli Crunch Salad Recipe with Creamy Dressing

This quick, easy, and delicious Broccoli Crunch Salad is a great picnic salad or side dish for any backyard BBQ or family gatherings. Crunchy broccoli, apples, currants, walnuts, and red onion are tossed in a creamy homemade dressing resulting in a sweet, savory, and tangy salad! 

This recipe was originally posted on October 11th, 2011 and was updated as of August 8th, 2024

a serving bowl filled with broccoli crunch salad tossed in dressing

What Makes This Recipe Great

Do you ever get in a rut with a particular food?  I am ever so grateful that everyone in my house likes broccoli, which is one of the most nutritious foods out there, but I get a little bored with broccoli with garlic and oil, broccoli with lemon and parmesan cheese, or sesame-ginger broccoli.  I have even pureed it in a food processor with butter and salt — oh, we should make that together sometime! — but I have a new fun recipe for you.  I am really digging this Broccoli Crunch Salad. It’s based on a salad I saw in the prepared food case at Whole Foods, but I think it’s even better.

 

Broccoli is in season all year here in California, and I have made this salad to accompany lots of different dishes. In the summer it goes really well with anything spicy or slathered with barbeque sauce. I also love it as a quick do-ahead salad to go with Saturday sandwiches in the fall when we’re all rushing around. The other night we had a bunch of people over to break the fast (what fast?).  Even though I made a few casseroles, Swiss chard frittata in a sheet pan, tuna salad, and a green salad, my husband still likes the traditional bagel and deli platter.  Yom Kippur comes once a year and the poor guy doesn’t eat for 24 hours.  I’ll give him a bagel.  But you know how I feel about coleslaw, and I just can’t bring myself to go there so I made this broccoli salad instead.  Crunchy, tangy with a little sweet. Everyone loved it, or maybe they were just starving.

 

How to Make This Easy Broccoli Salad Recipe

I have seen lots of broccoli salad recipes that call for completely raw broccoli and although it’s way easier to skip the steaming step, I’m just not a fan. First of all, raw broccoli is a tad hard to digest for many people and I actually prefer the sweeter taste of it lightly steamed.  But this is called Broccoli Crunch Salad for a reason, so you need to follow the recipe and only steam it for 60 seconds.

 

The crunch in the broccoli, plus the crunch in the apples and walnuts is entirely addictive.  I will admit, Mr. Picky has yet to try anything with dressing, so I saved some broccoli, apples, walnuts, and dried fruit for him on the side and he gobbled it up. I’m so flexible, aren’t I?  You can be flexible, too, with this salad.  Use sunflower seeds or cashews for the walnuts, or any kind of dried fruit, and I surmise you can even use shredded cabbage for the broccoli, but it wouldn’t be a Broccoli Crunch Salad, now would it? Just don’t call it coleslaw.

Ingredient Notes

Salad Ingredients

salad ingredients in a white bowl

  • broccoli crowns: Cut into small bite-size pieces. Broccoli florets and stems diced.
  • crisp apple
  • unsulphured currants, dried blueberries, or dried cranberries
  • raw walnuts
  • red onion

Creamy Dressing

creamy dressing in a glass bowl

  • unsweetened plain yogurt: Whole milk yogurt or full-fat Greek yogurt will work. 
  • tahini: This is sesame paste. I would imagine raw almond butter would work, too.
  • pure maple syrup
  • apple cider vinegar
  • coarsely ground black pepper

Step-by-Step Instructions

how to prepare the broccoli for a broccoli crunch salad

Step 1

In a saucepan with a steamer insert, bring a few inches of water to a boil. Place the broccoli on the steamer basket and cover with the lid. Steam for 1 minute. Transfer broccoli to a large plate in a single layer and allow to cool.

 

Step 2

In a large bowl toss together the small pieces of broccoli, apples, currants, nuts, and red onion.

 

Step 3

In a small bowl whisk together dressing ingredients. Taste and add more maple syrup if you like the dressing sweeter. Pour over the broccoli mixture in the large mixing bowl and toss until the broccoli is well coated.

 

Step 4

Let sit for 30 minutes so that broccoli can absorb some of the dressing.

broccoli crunch salad in a white serving bowl

Recipe Tips

  • If prepping the apples in advance, let the apples sit in a bowl of water with a good squeeze of lemon juice.
  • This can be made with raw broccoli, too.
  • This recipe is predominantly made with plant-based ingredients, except for the yogurt. To make a vegan broccoli salad, use dairy-free plain yogurt in the dressing.
  • Feel free to make customizations as desired. Other optional ingredients for extra crunch or flavor include crispy bacon, green onion, golden raisins, red peppers, etc.  

Storage Tips

Store leftover broccoli salad in an airtight container in the refrigerator for up to 3-4 days. Give it a good stir before serving. 

More Salad Recipes

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Get the Recipe

 

Broccoli Crunch Salad

Pamela, adapted from Whole Foods
This quick, easy, and delicious Broccoli Crunch Salad is a great picnic salad or side dish for any backyard BBQ or family gatherings. Crunchy broccoli, apples, currants, walnuts, and red onion are tossed in a creamy homemade dressing resulting in a sweet, savory, and tangy salad!
5 from 1 vote
Print Recipe Pin Recipe
Servings 4 -5 (the salad in the photo was tripled)

Ingredients
  

  • ¾ pound broccoli crowns cut into small bite-size florets and stems diced, about 5 cups
  • 1 crisp apple cored and diced*
  • 1/3 cup unsulphured currants dried blueberries or dried cranberries
  • 1/3 cup chopped raw walnuts
  • ¼ cup finely diced red onion
  • Dressing:
  • ½ cup whole unsweetened plain yogurt
  • 1 ½ Tablespoons tahini sesame paste (I would imagine raw almond butter would work, too.)
  • 2-3 Tablespoons 100% pure maple syrup
  • ¼ cup apple cider vinegar preferably unpasteurized
  • 1 teaspoon coarsely ground black pepper

Instructions
 

  • In a saucepan with a steamer insert, bring a few inches of water to a boil. Place the broccoli on the steamer basket and cover with the lid. Steam for 1 minute. Transfer broccoli to a large plate in a single layer and allow to cool.
  • In a large bowl toss together broccoli, apples, currants, nuts and red onion.
  • In a small bowl whisk together dressing ingredients. Taste and add more maple syrup if you like the dressing sweeter. Pour over broccoli mixture and toss until broccoli is well coated.
  • Let sit for 30 minutes so that broccoli can absorb some of the dressing.

Notes

Recipe Tips
If prepping the apples in advance, let the apples sit in a bowl of water with a good squeeze of lemon juice.
This can be made with raw broccoli, too.
This recipe is predominantly made with plant-based ingredients, except for the yogurt. To make a vegan broccoli salad, use dairy-free plain yogurt in the dressing.
Feel free to make customizations as desired. Other optional ingredients for extra crunch or flavor include crispy bacon, green onion, golden raisins, red peppers, etc.
Storage Tips
Store leftover broccoli salad in an airtight container in the refrigerator for up to 3-4 days. Give it a good stir before serving.
Tried this recipe?Let us know how it was!