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!
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.
Course Side Dish
Servings 4

Ingredients
  

  • Basil Vinaigrette:
  • 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!
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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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!
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

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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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
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!

 

How to Make Fried Zucchini Blossoms Recipe

How to make fried zucchini flowers with an easy homemade batter and a simple filling. An easy and delicious appetizer with a satisfying crunch made right in your home kitchen.  

fried zucchini flowers in a bowl next to dipping sauce

What Are Zucchini Flowers?

Zucchini blossoms or Zucchini flowers (also called squash blossoms/squash flowers) are the delicate flowers of the zucchini plant. They have vibrant yellow or orange colors and are known for their tender texture. They are typically harvested from both male and female zucchini flowers, though the male flowers are more commonly used in cooking since they do not produce the zucchini fruit. The edible flowers have a mild, slightly sweet flavor that makes them a popular option for a variety of dishes.

 

They’re versatile and can be enjoyed in numerous ways, however, today we’re stuffing the edible blossoms with fillings (think cheese, your favorite fresh herb, etc), then in a light batter and deep frying them to create a crispy, savory dish (and perfect appetizer!). The result is a stuffed blossom with a delicate flavor and a satisfying, crunchy texture. 

 

The blossoms are only available from late spring to early fall during the zucchini season, so if you see them at farmer’s markets or your local grocery store, grab them and make this delicious recipe! 

Why You’ll Love These Fried Zucchini Blossoms

I am well aware that fried foods are not the most healthful BUT anything you fry at home will be SO MUCH better for you than what you can get in a restaurant because you are using better quality oil and you’re only using it once and not reheating it over and over again.  

I grew up eating fried zucchini flowers/blossoms and they were a cheap and delicious summer treat. It blows my mind how much restaurants charge for a plate of these and we can easily make them successfully at home (for a fraction of the price!). You can also take this technique and this batter and use it on other quick-cooking vegetables like asparagus or green beans. Or use it on blanched, dense vegetables like carrots.  

Once you get the hang of dipping the flowers and frying them, you can stuff the flowers with ricotta or a soft, but not watery cheese. I personally think these turn out better with gluten-free flour than all-purpose, but use what you’ve got.

Ingredient Notes

recipe ingredients on a white surface

  • zucchini blossoms
  • optional: goat cheese, ricotta, or mozzarella to stuff the blossoms
  • rice flour: We used a gluten-free flour blend.
  • all-purpose flour
  • kosher salt
  • baking powder
  • cold seltzer or sparkling water, plus more if necessary
  • vodka or beer or more sparkling water
  • extra virgin olive oil or avocado oil for frying
  • flaky sea salt

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Trim the yellow stem inside the flour with a pair of shears and discard. Carefully inspect the inside of each blossom and quickly rinse the blossoms under water and lay flat on a towel to dry. Pat dry with paper towels.  Trim off the stems, leaving a ¼-inch to hold the flowers together. If stuffing the flowers, add a dollop of the ricotta mixture filling. 
  2. Line a plate or baking dish with paper towels and set aside. This will be used to place the fried zucchini blossoms. 
  3. Are you wearing an apron? If not, go put one on.  In a shallow dish or pie plate, whisk together the flour and kosher salt. Whisk in the seltzer and vodka until smooth. The batter should be the consistency of pancake batter. If it’s a little thick, add another tablespoon of vodka or sparkling water.
  4. Heat about ¾-inch of oil in a large Dutch oven over medium heat until the oil is nice and hot, 350 degrees F. You can drop a little batter into the oil to check the temperature- if it sizzles immediately, it’s ready.
  5. Add the stuffed zucchini flowers one at a time to the batter and swirl them around to coat them completely. One at a time, add them to the hot oil in a single layer. Cook for about 2 minutes, until light golden brown, flip and cook for a minute more. Be careful as the oil will splatter. A splatter guard is helpful to use. 
  6. Using a slotted spoon, transfer the fried blossoms to the prepared plate or baking dish with a paper towel. Repeat with the remaining blossoms and batter (you may have to lower the heat if the oil starts to get too hot). Discard any excess oil or use it to fry additional veggies. 
  7. Sprinkle with flaky salt and serve. You can also season with black pepper if desired. 

zucchini blossoms frying in oil

Recipe Tips

  • Other veggies you can use to fry with any excess batter include green beans, steamed carrots, and steamed broccoli.
  • Sourcing the blossoms for this fried zucchini flower recipe is relatively easy during the summertime. Check your favorite grocery stores or farmers markets. 

Storage Tips

As with most fried things, these are best served right away for the best results. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for a couple of days. Reheat them in the air fryer or over the stovetop on a nonstick pan to crisp them up. 

a hand holding a fried zucchini blossom

More Summer Veggie 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!

This post may contain affiliate links

 

How to Make Fried Zucchini Blossoms Recipe

Pamela
How to make fried zucchini flowers with an easy homemade batter and a simple filling. An easy and delicious appetizer with a satisfying crunch made right in your home kitchen.
5 from 1 vote
Servings 4

Ingredients
  

  • 10-12 zucchini blossoms
  • Optional: goat cheese, ricotta or mozzarella to stuff blossoms
  • ½ cup rice flour we used all gluten-free flour blend
  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¾ cup cold seltzer or sparkling water plus more if necessary
  • 3 Tablespoons vodka or beer or more sparkling water
  • Unrefined cold-pressed extra virgin olive oil or avocado oil for frying
  • Pinch flaky sea salt

Instructions
 

  • Trim the yellow stem inside the flour with a pair of shears and discard. Carefully inspect the inside of each blossom and quickly rinse the blossoms under water and lay flat on a towel to dry. Pat dry with paper towels. Trim off the stems, leaving a ¼-inch to hold the flowers together. If stuffing the flowers, add a dollop of the filling.
  • Line a plate with paper towels and set aside. This will be used to place the fried zucchini blossoms.
  • Are you wearing an apron? If not, go put one on. In a shallow dish or pie plate, whisk together the flours and kosher salt. Whisk in the seltzer and vodka until smooth. The batter should be the consistency of pancake batter. If it’s a little thick, add another tablespoon of vodka or sparkling water.
  • Heat about ¾-inch of oil in a large Dutch oven over medium heat until the oil is nice and hot, 350 degrees F. You can drop a little batter into the oil to check the temperature- if it sizzles immediately, it’s ready.
  • Add blossoms one at a time to the batter and swirl them around to coat them completely. One at a time, add them to the hot oil in a single layer. Cook for about 2 minutes, until light golden brown, flip and cook for a minute more. Be careful as the oil will splatter. A splatter guard is helpful to use.
  • Transfer fried zucchini blossoms to the prepared plate with the paper towel. Repeat with the remaining blossoms and batter (you may have to lower the heat if the oil starts to get too hot).
  • Sprinkle with flaky salt and serve.

Notes

Recipe Tips
-Other veggies you can use to fry with any excess batter include green beans, steamed carrots, and steamed broccoli.
-Sourcing the blossoms for this fried zucchini flower recipe is relatively easy during the summertime. Check your favorite grocery stores or farmers markets.
Storage Tips
As with most fried things, these are best served right away for the best results. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for a couple of days. Reheat them in the air fryer or over the stovetop on a nonstick pan to crisp them up.
Tried this recipe?Let us know how it was!

 

Creamy Dill Dressing Recipe (with Easy Spring Salad)

This Dill Dressing is a dreamy, creamy sauce perfect for your favorite salads, veggies, wraps, and more! It doubles as a dressing and a dip and has the most incredible flavor from plenty of fresh dill, lemon juice, garlic, and a creamy cashew butter base. 

 

a spring salad in a white platter next to a container of dill dressing

Why You’ll Love This Dill Dressing

Truth be told, I don’t really come up with new salads as much as new salad dressings. I always mix and match salad dressings with different combinations of components and try to keep seasonal ingredients together, keep salads simple, and use only the freshest produce in my homemade dressings. I tend to make more vinaigrettes than creamy dressings because they’re easier to shake in a jar than blend in a blender, but I love a tasty creamy dressing! 

 

In today’s post, we’re making a Creamy Dill Salad Dressing! This flavorful dressing is a total winner and doubles as a dipping sauce for crudites too. Dill is one of my favorite fresh, light herbs. It pairs so nicely with spring and summer vegetables, both cooked and raw.  In this recipe, I use dill in the dressing, but you can also use it chopped as a salad component.  Dill is delicious with fresh parsley, chives, mint, and tarragon if you have those in your garden. Making your own dressing has never been easier (or tastier!).

 

While this recipe can stand alone as a creamy sauce for salads, dips, and spreads, I’ve also included my Spring Salad recipe in the printable recipe card below. The combination of fresh dill with summer-forward fruits and greens is the best. A light and fresh summer meal with so much flavor!

a spring salad next to a container of salad dressing

Ingredient Notes

This creamy dill salad dressing requires a handful of simple ingredients and comes together in a blender! It’s a great dressing for a salad of simple greens, a spring salad (in the recipe card below), a dilling sauce, a sandwich spread, and more!

 

  • Extra-virgin olive oil: This is the base for almost all my salad dressings
  • Raw cashew butter: It’s smooth, flavorless, creamy, and good for you!  I like Artisana or JOI. Swap mayo or plain Greek Yogurt for the nut butter if you are nut-free.
  • Shallots or green onions: either one is great here and gives the dressing a mild edge.
  • Fresh Garlic: omit if you can’t have it, but it adds great flavor. I recommend fresh garlic, but garlic powder will work in a pinch (¼ teaspoon). 
  • Fresh Lemon juice and zest: The lemon zest adds more punchy lemon flavor than the juice, but we need an acid in salad dressing, so we’ll use both.  Just remember to zest your lemon before juicing it because it’s nearly impossible to zest an already-juiced lemon.  Definitely use fresh, not bottled, lemon juice for the best flavor.
  • Fresh dill: Also known as dill weed, it’s the star of the show here, but you can play with other fresh herbs like basil or tarragon if you want to try something different.
  • Sea salt and black pepper to taste 

Step-by-Step Instructions

step by step photos showing how to make this recipe

  1. Blend all dressing ingredients except dill in a blender until smooth and creamy. Taste for seasoning. Stir in chopped dill. 
  2. Transfer to a small bowl with a lid or an airtight container. Drizzle over a green salad or another delicious salad of choice (My spring salad recipe is in the recipe card below). 

Recipe Tips

  • For a nut-free version of this recipe, substitute mayonnaise, plain Greek Yogurt, or even sour cream for the cashew butter. 
  • I recommend using a high-speed blender instead of a food processor to get an extra smooth and creamy consistency. 

What Components are Great with Creamy Dill Sauce?

  • Salad greens: For a creamy dressing, you want sturdy greens like romaine, green leaf lettuce, iceberg, or even fresh butter lettuce. Nice to mix something bitter like radicchio with a mild salad too.
  • Fruit: Dill is delicious with kumquats, pictured here, or other citrus or even strawberries.
  • Raw veggies like snap peas, carrots, radishes, and red cabbage are my go-to’s in the spring.
  • Cooked veggies like asparagus, green beans, or pickled onions would be great, too.
  • Other herbs like chives, basil, tarragon, and mint can be part of this salad.
  • Creamy cheese like feta, goat cheese or avocado 
  • Crunchy nuts or seeds like toasted pistachios, almonds, or walnuts; or sunflower seeds.

Make-Ahead & Storage Tips

  • I always wash and dry my salad greens as soon as I bring them home from the market. I store them in Vejibags or damp kitchen towels.
  • Hearty veggies (such as cabbage and radish) can be washed and chopped a day in advance if needed.
  • This dressing can be made a few days in advance but it cannot be frozen. The dressing keeps for at least a week if stored in an airtight container in the refrigerator. 

an overhead shot of dill dressing in a glass container

More Homemade Salad Dressings

 

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!

This post may contain affiliate links

 

Spring Salad with Dill Dressing

Pamela
This Dill Dressing is a dreamy, creamy sauce perfect for your favorite salads, veggies, wraps, and more! It doubles as a dressing and a dip and has the most incredible flavor from plenty of fresh dill, lemon juice, garlic, and a creamy cashew butter base.
5 from 1 vote
Servings 6

Ingredients
  

  • 1 large or 2 small heads butter lettuce washed, spun dry and leaves torn into bite size pieces
  • 1 cup thinly sliced red cabbage
  • 4 small radishes sliced as thin as possible or 1 medium watermelon radish sliced thinly
  • 2 small carrots scrubbed clean and julienned or sliced super thin (purple or yellow would be pretty)
  • 1 bunch fresh chives chopped
  • A few kumquats sliced crosswise
  • A few edible flowers
  • Flaky sea salt if desired
  • Dressing:
  • 6 Tablespoons unrefined cold-pressed, extra-virgin olive oil
  • 2 ½ Tablespoons raw cashew butter sub mayo for nut-free
  • 3 Tablespoons water
  • 1 small garlic clove
  • ½ shallot or 2 scallions
  • Zest of half a lemon optional - gives it more lemon punch than just juice
  • Juice of 1 lemon
  • ½ teaspoon sea salt + more to taste
  • Few grinds of black pepper
  • 1 box .75 ounce fresh dill, tough stems removed, fronds chopped

Instructions
 

  • Place the butter lettuce in a large bowl and layer the remaining ingredients on top.
  • Blend all dressing ingredients except dill in a blender until smooth and creamy. Taste for seasoning. Stir in chopped dill.
  • Drizzle just enough dressing to coat lightly and toss together. Finish with a sprinkle of flaky sea salt, if desired.

Notes

Recipe Tips
For a nut-free version of this recipe, substitute mayonnaise, plain Greek Yogurt, or even sour cream for the cashew butter.
I recommend using a high-speed blender instead of a food processor to get an extra smooth and creamy consistency.
What Components are Great with Creamy Dill Sauce?
Salad greens: For a creamy dressing, you want sturdy greens like romaine, green leaf lettuce, iceberg, or even fresh butter lettuce. Nice to mix something bitter like radicchio with a mild salad too.
Fruit: Dill is delicious with kumquats, pictured here, or other citrus or even strawberries.
Raw veggies like snap peas, carrots, radishes, and red cabbage are my go-to's in the spring.
Cooked veggies like asparagus, green beans, or pickled onions would be great, too.
Other herbs like chives, basil, tarragon, and mint can be part of this salad.
Creamy cheese like feta, goat cheese or avocado
Crunchy nuts or seeds like toasted pistachios, almonds, or walnuts; or sunflower seeds.
Make-Ahead & Storage Tips
I always wash and dry my salad greens as soon as I bring them home from the market. I store them in Vejibags or damp kitchen towels.
Hearty veggies (such as cabbage and radish) can be washed and chopped a day in advance if needed.
This dressing can be made a few days in advance but it cannot be frozen. The dressing keeps for at least a week if stored in an airtight container in the refrigerator.
Tried this recipe?Let us know how it was!

 

Creamy Roasted Poblano Soup Recipe (with Corn & Potatoes)

This creamy corn and roasted poblano soup is a hearty soup made with roasted poblano peppers, fresh corn (or frozen!), potatoes, and a handful of veggies and pantry staples. It’s easy to whip up, perfect for summer or winter, and will be one of your favorite soups in no time! 

 

a hand squeezing a lime into a bowl of roasted poblano soup

What Makes This Recipe Great

I love a good soup even in the summer and this Creamy Roasted Poblano Soup Recipe can take you into the Fall too if you use frozen corn. If you get good fresh summer corn, cut the kernels off the cobs, cut the cobs into thirds or fourths, and boil them in water. Presto! You have corn stock for free (you can use this instead of vegetable broth or chicken broth!). 

 

I loved going to clam shacks on Long Island in the summer and getting New England clam chowder (sometimes in a bread bowl!) This is a vegetarian take on a summer chowder.  Feel free to add leftover shredded chicken or some cooked pinto beans. If it’s hot out, allow the soup to cool to room temp!

Ingredient Notes

recipe ingredients on a white surface

  • fresh poblano peppers: Can substitute canned chopped green chiles. 
  • unsalted butter or plant butter
  • yellow onion
  • celery stalks
  • garlic cloves
  • Yukon gold potatoes
  • ears of sweet corn: Frozen corn kernels will also work. You can use regular corn or sweet corn, depending on your preference. If making this in the colder months of soup season, you’ll need to use frozen corn as fresh corn isn’t in season. 
  • chicken stock, vegetable stock, or corn stock
  • sea salt
  • bay leaves
  • ground cumin
  • dried oregano
  • cashew milk: Or unsweetened/unflavored soy milk, or heavy cream
  • black pepper
  • optional: lime wedges for serving

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Roast the chiles: If you have a gas stove, you can place the chiles directly over the open flame until all of the skin is blistered. Otherwise, you can roast them on a grill or under a broiler. Just make sure they get blackened all over. After they’re charred, place the roasted poblano peppers on a plate to allow them to cool a bit. Use your fingers or a dampened paper towel to peel off the blistered skin. Cut them open, remove and discard the stem and seeds. Do not rinse them or else you’ll be removing some of their flavor. Roughly chop the chiles and set aside.
  2. Melt butter in a 5 to 6-quart heavy-bottomed pot (large soup pot or Dutch oven) over medium heat. Once the butter is melted, add the chopped onions and the celery, and stir to coat with the butter. Cook for 8 to 10 minutes, until the onions and celery are softened and are beginning to brown.
  3. Add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.
  4. Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.
  5. Remove the bay leaves. Stir in the cashew milk. Add black pepper and additional salt, more or less to taste. At this point, if you want a thicker base for your soup, you can use an immersion blender or regular blender to purée up to a third of the soup.
  6. To serve, squeeze a little lime juice on top of each bowl.

a bowl of poblano soup next to a small bowl of lime wedges

Recipe Tips

  • Frozen corn kernels will also work. You can use regular corn or sweet corn, depending on your preference. If making this in the colder months of soup season, you’ll need to use frozen corn as fresh corn isn’t in season. 
  • Optional add-ins and toppings that go well with this soup: Toppings such as pepper jack cheese, sour cream, green onions, hot sauce, crispy tortilla strips, and fresh cilantro. Add-ins such as black beans, leftover chicken, or rotisserie chicken (you can also cook fresh chicken thighs or chicken breasts, shred, and add at the very end). 

Serving & Storage Tips

Serve this creamy soup topped with a little lime juice and any other toppings you like! You can stir in shredded chicken and black beans as well if desired. 

Store leftover soup in an airtight container in the refrigerator for up to 5 days. As it sits, the flavors meld and taste even better the next day! Store any toppings and garnish separately. Reheat on the stovetop for 3-5 minutes or in the microwave for 2-3 minutes.  

a side view of roasted poblano soup next to a corn cob

More Soup Recipes

 

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Creamy Corn and Roasted Poblano Soup

Pamela
This creamy corn and roasted poblano soup is a hearty soup made with roasted poblano peppers, fresh corn (or frozen!), potatoes, and a handful of veggies and pantry staples. It’s easy to whip up, perfect for summer or winter, and will be one of your favorite soups in no time!
5 from 1 vote
Servings 6 -8

Ingredients
  

  • 4 large poblano green chiles to yield 1 1/2 cups roasted, peeled, and chopped, (can sub canned chopped green chiles, enough to yield 1 to 1 1/2 cups, the amount depends on how hot the chiles are)
  • 3 Tablespoons unsalted butter or plant butter
  • 2 medium brown/yellow onions diced
  • 2 celery stalks diced
  • 1 clove garlic minced
  • 2 medium Yukon Gold potatoes peeled, cut into 1-inch chunks (10 to 12 ounces)
  • 4 ears corn kernels sliced off the cob, about 4 cups corn
  • 5 cups chicken vegetable stock or corn stock
  • 1 teaspoon sea salt
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • ½ cup rich cashew milk unsweetened/unflavored soy milk or heavy cream
  • 1/2 teaspoon black pepper
  • Optional: 1 limes cut into wedges for serving

Instructions
 

  • Roast the chiles: If you have a gas stovetop, you can place the chiles directly over the flame until all of the skin is blistered. Otherwise, you can roast them on a grill or under a broiler. Just make sure they get blackened all over. After they’re charred, place the chiles on a plate to allow them to cool a bit. Use your fingers or a dampened paper towel to peel off the blistered skin. Cut them open, remove and discard the stem and seeds. Do not rinse them or else you’ll be removing some of their flavor. Roughly chop the chiles and set aside.
  • Melt the butter in a 5 to 6 quart heavy-bottomed pot over medium heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, until the onions and celery are softened and are beginning to brown.
  • Add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.
  • Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.
  • Remove the bay leaves. Stir in the cashew milk. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or regular blender to purée up to a third of the soup.
  • To serve, squeeze a little lime on top of each bowl.

Notes

Recipe Tips
Frozen corn kernels will also work. You can use regular corn or sweet corn, depending on your preference. If making this in the colder months of soup season, you’ll need to use frozen corn as fresh corn isn’t in season.
Optional add-ins and toppings that go well with this soup: Toppings such as pepper jack cheese, sour cream, green onions, hot sauce, crispy tortilla strips, and fresh cilantro. Add-ins such as black beans, leftover chicken, or rotisserie chicken (you can also cook fresh chicken thighs or chicken breasts, shred, and add at the very end).
Serving & Storage Tips
Serve this creamy soup topped with a little lime juice and any other toppings you like! You can stir in shredded chicken and black beans as well if desired.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. As it sits, the flavors meld and taste even better the next day! Store any toppings and garnish separately. Reheat on the stovetop for 3-5 minutes or in the microwave for 2-3 minutes.
Tried this recipe?Let us know how it was!