Recipes Archives - Page 2 of 112

Easy Ricotta Cake Recipe with Fresh Berries

This moist and tender Ricotta Cake recipe features fresh blueberries and raspberries, complemented by vibrant citrus zest. This simple cake offers incredible depth and flavor, making it perfect for any summer gathering or occasion. Dress it up or keep it simple – the choice is yours!

What Makes This Recipe Great

Ricotta cake is a simple cake that incorporates ricotta cheese into its batter, giving it a rich, moist texture and a slightly tangy flavor. Today we’re making this simple recipe with added citrus zest and fresh berries for bright, sweet, and slightly tangy summer flavors. All you need are a handful of ingredients– and a tub of full fat ricotta cheese (or cottage cheese if you choose).

This cake does not have a light, spongy, and fluffy texture. It’s a little weightier but not dense. It has the most tender, moist crumb and the richness of the ricotta really shines through. I cut the sugar back, but I think you can take it back even further if you like. Just check on the cake a little earlier since sugar adds moisture.

Check out the notes at the bottom of the recipe for ways you can dress this up. I like the technique of folding most of the fruit into the batter and pressing some on the top for a prettier presentation. You can use that technique with other cakes and even cookies (think chocolate chips.) Enjoy!

Ingredient Notes

You’ll need basic ingredients for this simple recipe and it’s easy to make substitutions according to your dietary needs and preferences. See the recipe tips for even more ways to make this cake you own.

granulated cane sugar or maple sugar
orange zest, grapefruit, lime, or fresh lemon zest: Any citrus zest will work. Take your pick!
all-purpose flour or gluten-free flour blend
aluminum-free baking powder
sea salt
large eggs: At room temperature or ¾ cup aquafaba whipped or your favorite egg substitute
whole milk ricotta cheese or blended cottage cheese: Blend cottage cheese until smooth or use plant-based yogurt with some fat, like coconut yogurt or Kite Hill almond milk ricotta.
pure vanilla extract
unsalted butter or plant butter
fresh raspberries and blueberries

Step-by-Step Instructions

Preheat the oven to 350 F. Spray a 9” springform pan with cooking spray (olive oil or another neutral oil). Or line a 9” cake pan with unbleached parchment paper and lightly coat with cooking spray.
Add the sugar to a medium bowl and zest the citrus on top. Rub the zest into the sugar with your fingers until aromatic. Whisk in the flour, baking powder, and salt.
In a large mixing bowl, whisk together the eggs, ricotta, and vanilla until smooth. Add the dry ingredients (flour mixture) and mix until barely combined. Fold in the melted butter, then 1 cup of the berries, gently. Pour cake batter into the prepared pan and scatter the remaining ½ cup berries on top.
Bake until golden brown and a toothpick inserted into the center comes out clean, 50-60 minutes. Let the cake cool completely on a wire rack and serve as is or add a light dusting of powdered sugar. It should be kept well at room temperature for 2 days, and then it needs to be refrigerated. The cake can be frozen successfully. Defrost in the fridge and then allow it to come to room temperature.

Recipe Tips

You can add white chocolate chips for a red, white, and blue cake.
You can also sprinkle raw sugar on the top of the cake before baking it for a crunchy top.
Make dairy-free with plant butter and Kite Hill ricotta.
Substitute blended cottage cheese for the ricotta if preferred. I am shocked at how well it swaps in for ricotta, plus it’s higher in protein and half the price!
Don’t have enough ricotta? – supplement with plain Greek yogurt.
Another fun idea is to split the cake crosswise into two thin layers and fill the middle with whipped cream for a shortcake.
There’s no need for an electric mixer in this recipe, though if you prefer to use a hand mixer or stand mixer, you are welcome to.

Storage Tips

Store in an airtight container or covered at room temperature for up to 2 days. Transfer it to the refrigerator for up to 5 days more.

The cake can be frozen successfully. Wrap in plastic wrap and store in a freezer-safe container for up to 2 months. Defrost in the fridge and then allow it to come to room temperature.

More Cake Recipes

Ricotta Cake with Chocolate Chips and Citrus

Sour Cherry Almond Cake

Mini Strawberry Swirl Cheesecakes

Olive Oil Yogurt Cake with Citrus Glaze

If you give this 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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Easy Ricotta Cake Recipe with Fresh Berries

Serves: 8

This moist and tender Ricotta Cake recipe features fresh blueberries and raspberries, complemented by vibrant citrus zest. This simple cake offers incredible depth and flavor, making it perfect for any summer gathering or occasion. Dress it up or keep it simple – the choice is yours!

Ingredients

1 cup granulated cane sugar or maple sugar
Zest of 1 orange, grapefruit, lemon or lime
1 ½ cups all-purpose flour or GF Flour Blend
1 Tablespoon aluminum-free baking powder
¾ teaspoon sea salt
3 large eggs at room temperature or ¾ cup aquafaba, whipped or your favorite egg substitute
1 ½ cups whole milk ricotta or blended cottage cheese (blend cottage cheese until smooth) or a plant-based yogurt with some fat, like coconut yogurt or Kite Hill almond milk ricotta
½ teaspoon pure vanilla extract
½ cup (1 stick) unsalted butter or plant butter, melted
1 ½ cups fresh raspberries and blueberries, divided

Instructions

Preheat the oven to 350 F. Spray a 9” springform pan with cooking spray. Or line a 9” cake pan with unbleached parchment paper and lightly coat with cooking spray.
Add the sugar to a medium bowl and zest the citrus on top. Rub the zest into the sugar with your fingers until aromatic. Whisk in the flour, baking powder, and salt.
In a large bowl, whisk together the eggs, ricotta, and vanilla until smooth. Add the dry ingredients and mix until barely combined. Fold in the melted butter, then 1 cup of the berries, gently. Pour batter into the prepared pan and scatter the remaining ½ cup berries on top.
Bake until golden brown and a toothpick inserted into the center comes out clean, 50-60 minutes. Cool completely and serve as is or dust with powdered sugar. Keeps well at room temp for 2 days, then it needs to be refrigerated. The cake can be frozen successfully. Defrost in fridge and then allow to come to room temp.

Notes

Recipe Tips
You can add white chocolate chips for a red, white, and blue cake.
You can also sprinkle raw sugar on the top of the cake before baking it for a crunchy top.
Make dairy-free with plant butter and Kite Hill ricotta.
Substitute blended cottage cheese for the ricotta if preferred. I am shocked at how well it swaps in for ricotta, plus it’s higher in protein and half the price!
Don’t have enough ricotta? - supplement with plain Greek yogurt.
Another fun idea is to split the cake crosswise into two thin layers and fill the middle with whipped cream for a shortcake.
There’s no need for an electric mixer in this recipe, though if you prefer to use a hand mixer or stand mixer, you are welcome to.

Storage Tips
Store in an airtight container or covered at room temperature for up to 2 days. Transfer it to the refrigerator for up to 5 days more.

The cake can be frozen successfully. Wrap in plastic wrap and store in a freezer-safe container for up to 2 months. Defrost in the fridge and then allow it to come to room temperature.

Easy Pasta al Limone Recipe (with Bucatini or Spaghetti)

This Pasta al Limone, or Creamy Lemon Pasta recipe is a bright, zesty pasta dish made with fresh lemon zest, lemon juice, butter, and Parmesan cheese. An immediate transport to the Amalfi Coast, this dish is one for the summer menu, all season long!

What is Pasta al Limone

Pasta al limone is a traditional Italian pasta dish featuring pasta tossed in a creamy lemon sauce. The sauce is typically made with fresh lemon juice, zest, butter, and cream or cheese, creating a bright, tangy, and rich flavor that beautifully coats the pasta.

This dish originated in southern Italy, particularly along the Amalfi Coast and in Sicily, where they are known for their abundance of lemon groves.

What Makes This Recipe Great

Pasta al Limone is a classic coastal Italian dish traditionally served as a first course rather than a full meal. Often, we take an all-or-nothing approach to pasta, thinking, “I can’t eat carbs because they’re bad for me or make me gain weight.” While we need carbs, we can’t always eat unlimited amounts. A 2-ounce portion of pasta is not the typical serving size in US restaurants, but you can easily control your portion at home and enhance the dish with cooked vegetables like zucchini, asparagus, or spinach.

I am not afraid to use a little heavy cream for special occasions if it enhances the dish, but the technique I teach in this recipe shows that you don’t need it. In fact, I believe this dish tastes better without cream! It’s full of bright lemon flavor and becomes super creamy with a little trick: starchy pasta water!

As always, you can substitute any pasta recipe with a pasta alternative. Additionally, you can replace part of the pasta with vegetables. For a unique twist, I sometimes add a little fresh mint (add in Step 8). Now, let’s make this delicious recipe!

Ingredient Notes

All you need are a few simple ingredients, a large pot of salted water, and a pan! A lot of pasta al limone recipes use heavy cream, but this silky sauce comes together with a different trick: pasta cooking water! The resulting dish is as creamy as they come, with the perfect balance of tangy lemon flavor.

pasta, preferably spaghetti, bucatini, or linguine: Use any long pasta noodles you like. Feel free to do half pasta and half zucchini noodles.

kosher salt: To season the pasta water.

unrefined, cold-pressed extra virgin olive oil

fresh lemons: Our star ingredient! We will be using whole lemons for both the fresh lemon juice and the lemon zest.

unsalted butter or plant butter

grated parmesan cheese or pecorino cheese

pinch of salt to taste: I recommend sea salt.

black pepper to taste

garnish with fresh herbs like basil leaves or mint leaves

Step-by-Step Instructions

Bring a large pot of water to a boil. Once it’s at a raging boil, season the water with 1 tablespoon of kosher salt.
Cook the pasta for 3 minutes less than the package instructions recommend. For instance, if the package states 11 minutes, cook for 8 minutes.
While the pasta cooks, place the olive oil into a large saute pan or large skillet and heat over medium heat.
Add the lemon zest of 2 lemons (just eyeball it) to the large pan along with half of the lemon juice, and all of the butter, and season with black pepper and salt to taste.
Once your pasta is ready (it’s not quite al dente yet), save two cups of the pasta cooking liquid, drain the pasta, and place it in the pan with the lemon mixture. Or you can pull out the pasta with tongs and leave the pasta water in the pot.
Pour 1 ⅓ cups pasta-cooking water into the pan with the lemon and pasta, and turn the heat to high. You will cook the pasta in the skillet for 3 minutes. This is when the pasta will release a lot of starch to help make the dish creamy and eliminate the need to add actual cream.
For the first minute, constantly stir while the pasta water evaporates.
Then add the remaining lemon zest into the pan.
With 45 seconds to go, add in the rest of the reserved lemon juice. Keep stirring the pasta on high heat. Stir until most, but not all the water has evaporated. You want some starchy water to remain.
Taste the cooked pasta. When it is perfectly al dente, remove the pan from the heat and add ¾ cup of cheese. Toss to coat until it is creamy and silky. Add extra pasta water as needed. Zest the last lemon on top and serve immediately with extra cheese on the side.

Recipe Tips

Mint feels fresh and light, but basil is nice too.
You can also go off-script and add fresh veggies like peas, sauteed zucchini, or protein like shrimp or chicken.
Make it vegan: use plant butter and vegan Parmesan (I like Violife vegan Parmesan).
If you use spaghetti squash or a spiralized vegetable instead of pasta, you’ll need a richer liquid than just water. Consider half unsweetened and unflavored cashew milk or soy milk and half water in the pan to create a sauce. Another thickening agent to mimic creaminess is a dollop of Kite Hill almond milk cream cheese.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet for a few minutes or the microwave for 1-2 minutes with a little butter to break up any clumps. Give it a good stir to allow the lemony sauce to coat the pasta again and serve.

More Favorite Pasta Dishes

Pasta alla Vodka Recipe

Pasta con le Sarde Recipe

Cacio e Pepe Recipe

Pasta with Melted Zucchini Sauce Recipe

If you give this 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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Easy Pasta al Limone Recipe (with Bucatini or Spaghetti)

Serves: 6

This Pasta al Limone, or Creamy Lemon Pasta recipe is a bright, zesty pasta dish made with fresh lemon zest, lemon juice, butter, and parmesan cheese. An immediate transport to the Amalfi Coast, this dish is one for the summer menu, all season long!

Ingredients

16 ounces pasta, preferably spaghetti, linguine or bucatini (feel free to do half pasta, half zucchini noodles)
Kosher salt to season the pasta water
2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
Zest of 3 lemons + an extra for garnish, divided
Juice of 3 lemons
4 Tablespoons unsalted butter or plant butter
1 cup grated parmesan cheese or pecorino, divided
Sea salt to taste
Black pepper to taste

Instructions

Bring a large stock pot full of water to a boil. Once it’s at a raging boil, season the water with 1 tablespoon of kosher salt.
Cook the pasta for 3 minutes less than the package recommends. For instance, if the package states 11 minutes, cook for 8 minutes.
While the pasta cooks, place the olive oil into a large saute pan or skillet and heat over medium heat.
Add the lemon zest of 2 lemons (just eyeball it) to the pan along with half of the lemon juice, all of the butter, and season with black pepper and salt to taste.
Once your pasta is ready (it’s not quite al dente yet), save two cups of pasta water and strain the pasta and place it in the pan with the lemon mixture or you can pull out the pasta with tongs and leave the pasta water in the pot.
Pour 1 ⅓ cups pasta water into the pan with the lemon and pasta, and turn the heat to high. You will cook the pasta in the skillet for 3 minutes. This is when the pasta will release a lot of starch to help make the dish creamy and eliminate the need to add actual cream.
For the first minute, constantly stir while the pasta water evaporates.
Then add the remaining lemon zest into the pan.
With 45 seconds to go, add in the rest of the reserved lemon juice. Keep stirring the pasta on high heat. Stir until most, but not all the water has evaporated. You want some starchy liquid to remain.
Taste the pasta. When it is perfectly al dente, remove the pan from the heat and add ¾ cup of cheese. Toss to coat until it is creamy and silky. Add extra pasta water as needed. Zest the last lemon on top and serve immediately with extra cheese on the side.

Notes

Recipe Tips
Mint feels fresh and light, but basil is nice too.
You can also go off-script and add fresh veggies like peas, sauteed zucchini, or protein like shrimp or chicken.
Make it vegan: use plant butter and vegan Parmesan (I like Violife vegan Parmesan).
If you use spaghetti squash or a spiralized vegetable instead of pasta, you’ll need a richer liquid than just water. Consider half unsweetened and unflavored cashew milk or soy milk and half water in the pan to create a sauce. Another thickening agent to mimic creaminess is a dollop of Kite Hill almond milk cream cheese.

Easy Homemade Seed Crackers Recipe (Gluten-Free)

These homemade, grain-free seed crackers are a super easy recipe that offers a satisfying crunch that perfectly complements their nutty, wholesome flavor. Eat them on their own or with a spread of avocado or schmear, and enjoy this nutrient-packed snack!

Photography by Devon Francis
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How to Make Starbucks Copycat Egg Bites (Easy Recipe)

These Starbucks Copycat Egg Bites are an easy, make-at-home recipe featuring a combination of eggs, cheese, bacon, and your favorite veggies. The resulting low carb egg bites have a creamy, velvety texture and make a delicious and filling breakfast or snack.

All About Starbucks Egg Bites

According to their website, Starbucks’ famous sous vide egg bites feature “Applewood-smoked bacon and aged Gruyère and Monterey Jack cheeses folded into cage-free eggs and cooked using the French “sous vide” technique to create a velvety texture that’s full of flavor.”

The sous-vide method of making egg bites involves cooking the egg mixture in vacuum-sealed bags submerged in a water bath at a precise, low temperature. This technique ensures that the eggs cook evenly and slowly, resulting in a custard-like texture that is silky, smooth, and velvety.

The controlled temperature prevents overcooking and allows for the inclusion of various ingredients, like vegetables, meats, and cheeses, without compromising the creamy consistency. This copycat recipe makes homemade egg bites using a similar method, but with no special equipment or vacuum-sealed bags (that still turns out perfect and delicious!).

What Makes This Recipe Great

It’s not just Starbucks making these silky smooth, custardy egg muffins. I’ve had them elsewhere, and I completely understand the hype! The texture is creamy and velvety, even with add-ins like veggies, and it’s distinct from a frittata.

The secret lies in the technique: baking the egg mixture in a muffin tin set inside a bain marie, or water bath. It’s easier than it sounds! So, today let’s make Starbucks Copycat Egg Bites! No fancy equipment, just a few simple ingredients, and your oven!

Perfect for meal prep or a quick breakfast, this version is way more cost-effective than the Starbucks version, and the best part is that you can really customize the ingredients when making them at home.

Ingredient Notes

See the full recipe card below for ingredient amounts and details.

large eggs

whole milk cottage cheese or almond milk cream cheese

shredded Gruyère cheese or sharp cheddar cheese: For dairy-free, use Miyoko’s plant-based cheese or omit it altogether.

shredded Monterey jack or mozzarella cheese: Or all 1 cheese.

fine sea salt

freshly ground black pepper

a dash of hot sauce, if desired

Optional Fillings

cooked slices of bacon: Crumbled into small pieces.

red bell pepper: Diced.

scallions: White and light green parts only.

baby spinach

sliced mushrooms

chopped cooked hash browns

Step-by-Step Instructions

Preheat the oven to 325 degrees F and line a muffin pan with 12 silicone muffin tin liners or grease the tin well with cooking spray like olive oil or avocado oil.
In a blender, blend the eggs, cottage cheese, gruyere, Monterey jack, salt, and pepper (and hot sauce if you’re using it) until very smooth, about 60 to 90 seconds.
Place optional fillings in the muffin cups and pour egg mixture evenly into the 12 muffin cups, filling them about 3/4 of the way full. These will not puff up, so it’s ok if you fill them almost all the way. I like to stir each muffin well with a spoon so the fillings don’t sit at the bottom.
Place the muffin tin on a rimmed baking sheet and place it on a rack in the center of the oven. Pour 2-3 cups or ¼-inch of hot water into the baking sheet pan. Bake muffins for 40 minutes, or until the tops of the egg bites are golden brown, firm, and springy. The egg bites won’t puff, they’ll have a custardy texture instead.
Carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving.

Serving Tips

Serve these delicious egg bites with a side of fresh fruit or on their own. They’re a high-protein, easy breakfast for busy mornings or on-the-go snacks when you need a quick pick-me-up.

Storage Tips

Leftover egg bites can be stored in an airtight container in the fridge for up to 5 days. You can reheat them in the microwave or oven at 350 F for 8 to 10 minutes until warmed through.

Recipe FAQs

What are the ingredients in Starbucks egg bites?

According to their website, here are the ingredients:

COTTAGE CHEESE [CULTURED NONFAT MILK, MILK, NONFAT MILK, CONTAINS 2 % OR LESS OF: WHEY, SALT, MALTODEXTRIN, CITRIC ACID, CARRAGEENAN, MONO- AND DIGLYCERIDES, LOCUST BEAN GUM, GUAR GUM, NATURAL FLAVORS, VITAMIN A PALMITATE, CARBON DIOXIDE (TO MAINTAIN FRESHNESS), ENZYMES], EGGS [EGGS, CITRIC ACID, WATER], CHEESE BLEND [MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), GRUYERE CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), POTATO STARCH, POWDERED CELLULOSE, NATAMYCIN (A NATURAL MOLD INHIBITOR)], UNSALTED BUTTER [PASTEURIZED CREAM, NATURAL FLAVORS], UNCURED BACON – NO NITRITES OR NITRATES ADDED EXCEPT AS NATURALLY OCCURRING IN SEA SALT AND CELERY JUICE POWDER [PORK, WATER, SEA SALT, CANE SUGAR, CULTURED CELERY JUICE, CHERRY POWDER], RICE STARCH, CORN STARCH, SALT, WHITE DISTILLED VINEGAR [DILUTED WITH WATER TO 4% ACIDITY], HOT SAUCE [DISTILLED VINEGAR, RED PEPPER, SALT].

More Healthy Breakfast Recipes

No Bake Oatmeal Chip Breakfast Bars

Grain Free Blueberry Scones

Crustless Spinach Feta Pie

Grainless Banana Pancakes

Cherry Cacao Acai Bowl

If you give this 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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How to Make Starbucks Copycat Egg Bites (Easy Recipe)

Author: Pamela

Serves: 12

These Starbucks Copycat Egg Bites are an easy, make-at-home recipe featuring a combination of eggs, cheese, bacon, and your favorite veggies. The resulting low carb egg bites have a creamy, velvety texture and make a delicious and filling breakfast or snack.

Ingredients

6 large eggs
1 cup whole milk cottage cheese or almond milk cream cheese
½ cup shredded gruyere cheese or sharp cheddar (or use Miyoko’s plant based cheese or omit)
½ cup shredded monterey jack or mozzarella cheese (or all 1 cheese)
¼ teaspoon fine sea salt
Freshly ground black pepper
A dash of hot sauce, if desired
Optional Fillings:
3 to 4 pieces cooked bacon, crumbled into small pieces
1 roasted red bell pepper, diced
3 chopped scallions (white and light green parts only)
1 cup fresh baby spinach, chopped
1 cup sauteed sliced mushrooms, chopped
Chopped cooked hash browns

Instructions

Preheat the oven to 325 degrees F and line a muffin pan with 12 silicone muffin liners or grease the tin well with olive oil or avocado oil.
In a blender, blend the eggs, cottage cheese, gruyere, monterey jack, salt and pepper (and hot sauce if you’re using it) until very smooth, about 60 to 90 seconds.
Place optional fillings in the muffin cups and pour the egg mixture evenly into the 12 muffin cups, filling them about ¾ of the way full. These will not puff up, so it’s ok if you fill them almost all the way. I like to stir each muffin well with a spoon so the fillings don’t sit at the bottom.
Place the muffin tin in a rimmed baking sheet and place on a rack in the center of the oven. Pour 2-3 cups or ¼-inch of hot water in the baking sheet. Bake muffins for 40 minutes, or until the tops of the egg bites are golden, firm and springy. The egg bites won’t puff, they’ll have a custardy texture instead.
Carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving.

Montauk Lobster Cobb Salad (Duryea’s Copycat Recipe)

an overhead photo of lobster cobb salad in a bowl

This copycat Lobster Cobb Salad takes a fan-favorite dish from Duryea’s in Montauk and turns it into an easy recipe to make right in your home kitchen. Cooked lobster atop a bed of lettuce, then topped with favorite garnishes and a creamy tarragon dressing!

What Makes This Recipe Great

There’s a popular restaurant in Montauk called Duryea’s that serves a twist on a classic Cobb salad but with lobster and it has a cult following. It’s also outrageously expensive and we can make a version at home that is just as delicious and for much less money! Plus, I think my version is a little lighter and fresher!

If you live on the East Coast, you can get cooked lobster from your fishmonger pretty easily. Otherwise, it’s not hard to find frozen cooked lobster. If you live in my area, I purchased perfectly cooked lobster tail from Captain Kidd’s in Redondo. Tossed in a creamy tarragon dressing, this salad is sure to be on repeat all summer long!

Of course, this Lobster Cobb Salad is very flexible and you can swap in the protein of your choice. If you are serving this to guests and someone doesn’t eat one of the salad components, just serve it in a separate bowl on the side.

Ingredient Notes

Lobster Cobb Salad

head romaine lettuce: Or gem lettuce, leaves separated and left whole or chopped.
cooked lobster meat: A mixture of tail and claw meat, cut into bite-size pieces – can be frozen/defrosted or fresh lobster meat, cooked from a fishmonger OR swap in cooked crab, shrimp, chicken, or white beans.

Toppings

These are all suggestions, totally optional, feel free to mix and match.

cooked bacon or turkey bacon
sharp cheddar shavings: (I do this with a vegetable peeler) or shredded cheddar. You can also use feta cheese or blue cheese if preferred.
hard-boiled eggs
ripe avocado slices: Or large chunks of avocado, what you prefer.
cherry tomatoes

Tarragon Dressing

vegenaise or good quality mayonnaise

lemon juice

garlic cloves

Dijon mustard

sea salt or kosher salt

freshly ground black pepper

unrefined, cold-pressed extra-virgin olive oil

a dash of hot sauce or a pinch of cayenne

fresh tarragon leaves

Step-by-Step Instructions

Blend or whisk together the dressing ingredients until smooth. Set aside in a small bowl or mason jar.
In a large bowl, toss the lettuce with enough dressing to coat lightly and arrange in a shallow serving bowl or large platter.
Top the lettuce with the chopped lobster and desired toppings. Serve extra dressing on the side.

Expert Tips

To cook turkey bacon: place bacon on a large rimmed baking sheet covered with parchment paper and bake in a 375 F oven for 15 minutes. Flip and bake for another 10-12 minutes.
Can use chopped smoked almonds in place of the bacon or “Bac ‘Un.”

Or, to make the classic Duryea’s Tarragon Dressing:

¼ cup buttermilk

¼ cup light mayonnaise

1 Tbsp tarragon vinegar

½ Tbsp fresh tarragon, finely chopped

¼ tsp garlic cloves, finely minced

¼ tsp shallots, diced

⅛ tsp mustard powder

½ scallion, chopped

1 dash Tabasco

½ Tbsp chives, parsley, oregano, fresh chopped and mixed

Salt and white pepper to taste

Whisk everything together in a bowl until combined.

How to make hardboiled eggs perfectly: Bring a pot of water to a boil. Lower the eggs with a large spoon into the boiling water and adjust the heat so that the water gently boils. Time the eggs for 10 minutes for hard-boiled, a minute or two less for jammy eggs. Drain the water and cover the eggs with cold tap water. Add enough ice to the eggs and water so that everything is completely cold. Let chill in the ice bath for 5 minutes at least. Drain, peel, and rinse the eggs before eating.
Additional ingredients: Feel free to mix and match the toppings that have been suggested above, or add additional toppings as you see fit. Green onions, red onion, and/or fresh corn kernels would also make great toppings.

Serving & Storage Tips

Serve this salad on individual plates with additional dressing and desired toppings.

Once tossed, this salad should be eaten right away. To make ahead of time, store the dressing, lobster, lettuce, and toppings in separate airtight containers. When ready to serve, follow the directions above to toss, top, and serve the salad.

More Delicious Salad Recipes

Grilled Halloumi Salad with Sumac Dressing

Collard Greens Salad with Lemon Parmesan Dressing

Roasted Beet Greek Salad with Olive Vinaigrette

Seven Fishes Seafood Salad Recipe

If you give this 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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Montauk Lobster Cobb Salad with Tarragon Dressing

Serves: 4-6

This copycat Lobster Cobb Salad takes a fan-favorite dish from Duryea’s in Montauk and turns it into an easy recipe to make right in your home kitchen. Cooked lobster atop a bed of lettuce, then topped with favorite garnishes and a creamy tarragon dressing!

Ingredients

Dressing:
½ cup Vegenaise or good quality mayonnaise
Juice of 2 lemons
2 garlic cloves
2 teaspoons Dijon mustard
½ teaspoon sea salt
Freshly ground black pepper
6 Tablespoons unrefined, cold-pressed extra-virgin olive oil
A dash of hot sauce or a pinch of cayenne
¼ cup fresh tarragon leaves
Salad:
1 head large romaine, chopped or 4 Gem lettuces, leaves separated and left whole or chopped
1 pound cooked lobster meat, a mixture of tail and claw meat, cut into bite-size pieces - can be frozen/defrosted or freshly cooked from a fishmonger OR swap in cooked crab, shrimp, chicken or white beans
Toppings - these are all suggestions, totally optional, feel free to mix and match:
½ pound nitrate-free turkey or pork bacon, cooked and diced
¾ cup sharp cheddar shavings (I do this with a vegetable peeler) or shredded cheddar
2 hard-boiled eggs, peeled, chopped or grated
1-2 avocados, cubed
20 cherry tomatoes, halved

Instructions

Blend together the dressing ingredients until smooth. Set aside.
Toss the lettuce with enough dressing to coat lightly and arrange in a shallow serving bowl.
Top with the chopped lobster and desired toppings. Serve extra dressing on the side.

Notes

Expert Tips

To cook turkey bacon: place bacon on a large rimmed baking sheet covered with parchment paper and bake in a 375 F oven for 15 minutes. Flip and bake for another 10-12 minutes.
Can use chopped smoked almonds in place of the bacon or “Bac ‘Un.”
To make the classic Duryea’s Tarragon Dressing:
¼ cup buttermilk
¼ cup light mayonnaise
1 Tbsp tarragon vinegar
½ Tbsp fresh tarragon, finely chopped
¼ tsp garlic cloves, finely minced
¼ tsp shallots, diced
⅛ tsp mustard powder
½ scallion, chopped
1 dash Tabasco
½ Tbsp chives, parsley, oregano, fresh chopped and mixed
Salt and white pepper to taste
Whisk everything together in a bowl until combined.
How to make hardboiled eggs perfectly: Bring a pot of water to a boil. Lower the eggs with a large spoon into the boiling water and adjust the heat so that the water gently boils. Time the eggs for 10 minutes for hard-boiled, a minute or two less for jammy eggs. Drain the water and cover the eggs with cold tap water. Add enough ice to the eggs and water so that everything is completely cold. Let chill in the ice bath for 5 minutes at least. Drain, peel, and rinse the eggs before eating.
Additional ingredients: Feel free to mix and match the toppings that have been suggested above, or add additional toppings as you see fit. Green onions, red onion, and/or fresh corn kernels would also make great toppings.

Serving & Storage Tips
Serve this salad on individual plates with additional dressing and desired toppings.

Once tossed, this salad should be eaten right away. To make ahead of time, store the dressing, lobster, lettuce, and toppings in separate airtight containers. When ready to serve, follow the directions above to toss, top, and serve the salad.

How to Make Caldo Tlalpeño Soup Recipe (with Quinoa!)

This caldo tlalpeño recipe is a hearty soup filled with amazing Mexican flavors, fresh veggies, aromatics, and chipotle chiles. Served with delicious garnishes, this filling and satisfying soup is great for colder days, months, or any time of year!

What Is Caldo Tlalpeño

Caldo Tlalpeño is a vibrant and hearty Mexican soup that is beloved for its complex flavors and comforting qualities. This Mexican dish is made with a base of rich chicken broth and features traditional ingredients like shredded chicken and a mix of vegetables such as carrots, zucchini, green beans, and chickpeas for added heartiness. It originated in Tlalpan, a borough of Mexico City, Mexico.

What sets Caldo Tlalpeño apart is the chipotle pepper, which infuses the soup with a distinctive smoky and spicy flavor. It is often garnished with fresh avocado, lime, and cilantro. Caldo Tlalpeño is not only a staple in Mexican cuisine but also a favorite soup for a nourishing meal during cold and rainy days.

What Makes This Recipe Great

I am always looking for new and different Mexican dishes to try on my family. There are only so many fish taco and chicken fajita recipes that they’ll put up with. When I saw a recipe for Caldo Tlalpeño Soup, I knew right away that this would be a keeper. There are so many variations on this soup, which I think of as a slightly spicy, smoky Mexican chicken soup.

Chipotles, which are dried, smoked jalapeño peppers, are always the star of the show. Without them, this would just be a chicken and vegetable soup. Although the ingredients in Caldo Tlalpeño vary from region to region and restaurant to restaurant, you cannot make this soup without the chiles.

I have also seen versions with diced zucchini, green beans, chayote, or rice. Epazote is a traditional herb used in this soup, but it’s not easy for everyone to find, so I often use oregano in its place. Not an exact, perfect sub, but good enough.

One of my favorite things about Mexican food is adding all those great toppings and condiments. So many of my favorite dishes are incomplete without salsa, guacamole, cilantro radishes, or all of the above. The topping bar is also my secret weapon with Mr. Picky. He’ll eat almost anything if he is allowed to top it with corn tortilla chips or diced avocado.

Caldo Tlalpeño is great on its own, but I make this a full meal with a little cooked quinoa (not at all traditional, but amazing here), a pinch of sheep’s milk feta (also nontraditional, but delish,) and a squeeze of lime and some fresh cilantro. So light, fresh, healthful, and delicious.

Ingredient Notes

unrefined, cold-pressed, extra-virgin olive oil

yellow or white onion

carrots

garlic cloves

jar of diced tomatoes: I like Jovial tomatoes in glass jars. I don’t recommend fresh tomatoes as the jarred version adds more to the broth.

whole dried chipotle chiles: Or 2 canned chipotles in adobo (I much prefer the dried chiles.

dried oregano

cooked chickpeas: Or one can, drained and rinsed. Also called garbanzo beans.

sea salt

chicken or vegetable stock: Preferably homemade, but storebought will work.

baby leafy greens

optional accompaniments: Lime, fresh cilantro, crumbled cotija or feta cheese, cooked quinoa or rice, shredded and cooked chicken, and diced avocado.

Step-by-Step Instructions

In a large saucepan warm the olive oil over medium heat. Add the onion, carrots, and garlic and sauté until tender, about 6 minutes.

Add the tomatoes, chiles, and oregano and sauté for 2 minutes.

Stir in the chickpeas, sea salt, and stock. Bring to a boil and lower to a simmer. Cook covered until carrots are tender, about 20 minutes.

Stir in the greens and turn off the heat. Taste for salt and adjust accordingly. Pour into bowls and serve with suggested accompaniments if desired.

Expert Tips

4 chiles make this soup about 2-3 on a heat scale of 1-10. Eating them whole, however, is quite spicy. You can dice them up or puree them with a little broth when the soup is finished and serve them with the other condiments/toppings for an extra kick.
While I made this soup without animal protein, you can always add cooked chicken breasts (leftover chicken or shredded chicken work well).

Serving Tips

To serve Caldo Tlalpeño, ladle the hot soup into individual bowls. Garnish each bowl with desired toppings including fresh avocado slices, chopped cilantro, and lime wedges on the side for squeezing.

Optionally, add finely chopped onions, queso fresco, or crumbled Cotija for extra flavor. Serve with warm tortillas or crusty bread to complement the rich, smoky broth.

Storage Tips

To store Caldo Tlalpeño, allow it to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat thoroughly and give it a good stir before serving.

More Mexican-Inspired Recipes

If you give this 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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Caldo Tlalpeño Soup

Author: Pamela

Serves: 6

This caldo tlalpeño recipe is a hearty soup filled with amazing Mexican flavors, fresh veggies, aromatics, and chipotle chiles. Served with delicious garnishes, this filling and satisfying soup is great for colder days, months, or any time of year!

Ingredients

2 Tablespoons unrefined, cold-pressed, extra-virgin olive oil
1 onion, diced
2 large carrots, sliced into half-moons
2 garlic cloves, finely chopped
1 15-ounce jar diced tomatoes (I like Jovial tomatoes in glass jars.)
4-6 whole dried chipotle chiles (use fewer for less heat*), or 2 canned chipotles in adobo (I much prefer the dried chiles.)
1 teaspoon dried oregano
1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed
Sea salt (1-3 teaspoons according to whether or not your stock is salted)
6 cups chicken or vegetable stock, preferably homemade
4 cups baby leafy greens
Optional accompaniments: lime, fresh cilantro, crumbled cojita or feta cheese, cooked quinoa or rice, shredded and cooked chicken, diced avocado

Instructions

In a large saucepan warm the olive oil over medium heat. Add the onion, carrots and garlic and sauté until tender, about 6 minutes.
Add the tomatoes, chiles, and oregano and sauté for 2 minutes.
Stir in the chickpeas, sea salt and stock. Bring to a boil and lower to a simmer. Cook covered until carrots are tender, about 20 minutes.
Stir in the greens and turn off the heat. Taste for salt and adjust accordingly. Serve with suggested accompaniments if desired.

Notes

Expert Tips

4 chiles make this soup about 2-3 on a heat scale of 1-10. Eating them whole, however, is quite spicy. You can dice them up or puree them with a little broth when the soup is finished and serve them with the other condiments/toppings for an extra kick.
While I made this soup without animal protein, you can always add cooked chicken breasts (leftover chicken or shredded chicken work well).

Serving Tips

To serve Caldo Tlalpeño, ladle the hot soup into individual bowls. Garnish each bowl with desired toppings including fresh avocado slices, chopped cilantro, and lime wedges on the side for squeezing.

Optionally, add finely chopped onions, queso fresco, or crumbled Cotija for extra flavor. Serve with warm tortillas or crusty bread to complement the rich, smoky broth.

Storage Tips

To store Caldo Tlalpeño, allow it to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat thoroughly and give it a good stir before serving.

Grilled Halloumi Salad with Sumac Dressing

This Halloumi Salad features crispy grilled halloumi cheese atop a bed of fresh greens and veggies and topped with a homemade sumac dressing. A refreshing, delightful salad for any gathering or occasion.

What is Halloumi Cheese

Halloumi cheese is a traditional cheese originating from Cyprus, known for its unique texture and high melting point. This salty cheese is made from a mixture of goat’s milk and sheep’s milk and sometimes cow’s milk. It’s a firm cheese with a rubbery texture and develops a crispy crust when grilled or fried.

The salty and tangy flavors make a delicious accompaniment to fresh veggies, herbs, and mild salad dressings. Add this to your regular rotation for a delicious appetizer or side salad.

What Makes This Halloumi Salad Recipe Great

Halloumi is a delicious, unique, and overlooked cheese. It is terrific in a salad because it doesn’t fall apart when you cook it. It just gets soft with lots of texture from grilling it.

Remember what I always say about salads – you don’t need to follow the recipe exactly and you can mix and match ingredients. Feel free to add additional ingredients and proteins as desired. This salad would also be great with pita chips crushed on top.

It’s topped with a fresh and zesty sumac dressing that pairs perfectly with the fried halloumi!

Ingredient Notes

Sumac Dressing

fresh lemon juice and zest

unrefined cold-pressed extra-virgin olive oil

sea salt or kosher salt, to taste

Freshly ground black pepper to taste

raw honey or pure maple syrup

ground sumac

Halloumi Salad Ingredients

romaine lettuce, chopped (or use your favorite greens)

radishes sliced thinly or julienned

dill pickles diced or a handful of cornichons chopped

fresh mint or dill, leaves only, chopped

container of Halloumi cheese: If you can’t find this cheese in grocery stores, feel free to sub goat cheese or feta or vegan feta (cold, not cooked).

Step-by-Step Instructions

Combine all the dressing ingredients in a jar with a screw-top lid and shake until emulsified.
Arrange the salad greens, radishes, pickles, and herbs in a large bowl or platter.
Preheat a nonstick skillet or grill pan over medium-high heat. Pat the halloumi dry and slice it into ½-inch thick slices if it is not already sliced. Make sure your grill pan is clean otherwise, the halloumi will stick. Sear the halloumi until golden brown, about 2-3 minutes. Turn over and sear on the other side.
Lightly drizzle the dressing atop the salad and toss until just combined. Arrange the warm and crispy halloumi on top and serve immediately.

Expert Tips

Dairy-free or Vegan: Swap in chickpeas or avocado for the halloumi.
Added Protein: You can add extra proteins like cooked shredded chicken, cubed tofu, cooked legumes, or another protein source if desired.

Additional Ingredients: As always with a salad, add your favorite ingredients. Some options include cucumbers, cherry tomatoes, red onion, green onion, baby spinach or spring mix, kalamata olives, fresh herbs, creamy avocado, red peppers, etc.

Cooking Methods: You can grill the halloumi in a skillet over the stovetop, on a grill pan, or even on your outdoor grill.

Serving Tips

Serve this salad lightly dressed with the sumac dressing with the grilled halloumi cheese atop the bed of greens and veggies. Drizzle additional dressing as desired. It works as an appetizer, or side dish for a gathering and accompanies any main dish really well.

Storage Tips

This halloumi salad is best eaten immediately. If you have leftovers, I recommend storing the cheese separately from the salad in individual airtight containers for up to 48 hours. Store any leftover sumac salad dressing in a mason jar or container with a tight-fitting lid and store in the fridge for up to a week.

More Favorite Salads

Mexican Cobb Salad

Wedge Salad with Creamy Dressing

Roasted Beet Greek Salad

Cauliflower Crunch Salad Recipe

If you give this 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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Seared Halloumi Salad with Sumac Dressing

Author: Pamela

Serves: 4-6

This Halloumi Salad features crispy grilled halloumi cheese atop a bed of fresh greens and veggies and topped with a homemade sumac dressing. A refreshing, delightful salad for any gathering or occasion.

Ingredients

Sumac Dressing
zest of 1 lemon and the juice of ½ a lemon
¼ cup unrefined cold-pressed extra-virgin olive oil
¼ teaspoon sea salt, to taste
Freshly ground black pepper to taste
Drop of raw honey or pure maple syrup
½ teaspoon ground sumac
Halloumi Salad
1 head of romaine lettuce, chopped (or use your favorite greens)
A few radishes, sliced thinly or julienned
2 dill pickles, diced or a handful of cornichons, chopped
A handful of fresh mint or dill, leaves only, chopped
1 8-ounce container Halloumi cheese

Instructions

Combine all the dressing ingredients in a jar with a screw-top lid and shake until emulsified.
Arrange the salad greens, radishes, pickles, and herbs in a bowl or platter.
Preheat a skillet or grill pan over medium-high heat. Pat the halloumi dry and slice it into ½-inch thick slices if it is not already sliced. Make sure your grill pan is clean otherwise, the halloumi will stick. Sear the halloumi until golden brown, about 2-3 minutes. Turn over and sear on the other side.
Lightly dress the salad and toss until just combined. Arrange the warm halloumi on top and serve immediately.

Notes

Expert Tips

Dairy-free or Vegan: Swap in chickpeas or avocado for the halloumi.
Added Protein: You can add extra proteins like cooked shredded chicken, cubed tofu, or another protein source if desired.
Additional Ingredients: As always with a salad, add your favorite ingredients. Some options include cucumbers, cherry tomatoes, red onion, green onion, baby spinach or spring mix, kalamata olives, fresh herbs, creamy avocado, red peppers, etc.
Cooking Methods: You can grill the halloumi in a skillet over the stovetop, on a grill pan, or even on your outdoor grill.

Serving Tips

Serve this salad lightly dressed with the sumac dressing with the grilled halloumi cheese atop the bed of greens and veggies. Drizzle additional dressing as desired. It works as an appetizer, or side dish for a gathering and accompanies any main dish really well.

Storage Tips

This halloumi salad is best eaten immediately. If you have leftovers, I recommend storing the cheese separately from the salad in individual airtight containers for up to 48 hours. Store any leftover sumac salad dressing in a mason jar or container with a tight-fitting lid and store in the fridge for up to a week.

This post may contain affiliate links, thanks for the love!

Easy Salmorejo Recipe (Spanish Cold Tomato Soup)

This salmorejo is a Spanish cold tomato soup recipe that is thick, creamy, and smooth. It’s bursting with rich flavor, and so satisfying in the hot summer months as a light lunch or appetizer. Made with 5 simple ingredients, this recipe is easy to make and absolutely delicious!

Photography by Victoria Wall Harris