Most days of the week, you’ll find me devouring vegetable-rich meals that reflect what’s in season—a surefire way to savor delicious, nutrition-packed, exciting lunches and dinners even when I’m short on time. There are limitless variations on a spring salad thanks to the bounty of fruits and vegetables to choose from. And thanks to Salad Seasons, Sheela Prakash’s inspired new cookbook, I’ve been experimenting with some new favorites. Bursting with colorful salads that never feel repetitive, this book makes me excited to create big colorful bowls that deliver a powerful dose of nutrients, and (just as important) bring joy to all the senses.

Warm Spinach-Artichoke Salad with Quinoa Crunchies

If the onset of spring has you excited to embrace this way of cooking, here’s how to start: first, scoop up your copy of Salad Seasons and discover genius flavor combinations that will make you swoon. And second, try this Warm Spinach-Artichoke Salad with Quinoa Crunchies. With a short list of simple ingredients, this is one you can whip up last-minute, and the final dish tastes much more complex than the sum of its parts.

I think it makes a perfect main-course lunch or a genius side for any warm-weather dinner party. Scroll on for Sheela’s recipe, and the not-so-secret shortcut that makes this spinach-artichoke salad super easy without sacrificing flavor.

The Not-So-Secret Ingredient: Marinated Artichoke Hearts

Sheela credits this salad’s unique, seasonal flavor to the use of jarred artichoke hearts. “While it’s hard to beat the flavor and texture of fresh spring artichokes,” she writes in the recipe’s headnote, “they’re a bit tedious to work with and they’re not always readily available.” Of course, there’s no better time than spring to enjoy artichokes’ earthy taste. By using marinated artichoke hearts, Sheela notes that you’re not only streamlining your spring cooking, but your salad will benefit from the brown, crisp edges artichokes develop when roasted.

To finish off your salad, Sheela tosses the roasted artichoke hearts with baby spinach leaves. Then, she adds this recipe’s supporting star: crispy-crunchy quinoa. She calls it “a light yet warming bowl” that we’ll be digging into all throughout the spring.

Other Ways to Use Marinated Artichoke Hearts

Often compared to hazelnuts or almonds, artichoke hearts have a delicious nuttiness that makes their taste quite unique as a vegetable. There are several ways you can incorporate these flavorful bite-sized into your everyday dishes.

• Top your favorite salads.
• Toss into pasta dishes.
• Fold into your favorite dip.
• Add to your favorite antipasti platter.
• Enjoy straight from the jar!

Ready to add classic, Mediterranean flavor to your cuisine?

Keep reading for Sheela’s Warm Spinach-Artichoke Salad with Quinoa Crunchies and be sure to pick up her latest book, Salad Seasons: Vegetable-Forward Dishes All Year.

Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash

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Salad Seasons: Vegetable-Forward Dishes All Year, $33.75

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Warm Spinach-Artichoke Salad with Quinoa Crunchies

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  Author: Sheela Prakash
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  Total Time: 1 hour 15 minutes
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  Yield: 4 servings

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If you haven’t welcomed jarred artichokes into your always-on-hand list of pantry staples, this recipe is the place to start. Sheela Prakash uses them as the base of this fresh and satisfying grain salad. It’s our spring go-to.

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Ingredients

• 1/2 cup quinoa
• 3/4 cup water
• Kosher salt
• 2 (12-ounce) jars marinated quartered artichoke hearts, drained
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Freshly ground black pepper
• 5 ounces baby spinach (about 5 packed cups)
• Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
• 3 ounces feta cheese, crumbled (about 3/4 cup)
• 2 scallions (white and green parts), thinly sliced

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Instructions

1. Arrange 2 racks to divide the oven into thirds and heat the oven to 450°F.
2. Place the quinoa in a fine-mesh strainer and rinse well. Transfer the quinoa to a small saucepan, add the water and 1/4 teaspoon salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Taste and season with additional salt as needed. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate to cool while you roast the artichokes.
3. Meanwhile, place the artichokes on a rimmed baking sheet, toss with the olive oil, 1/4 teaspoon salt, and several grinds of pepper, and spread into a single layer. Roast on the bottom rack, tossing halfway through, until browned, 18 to 20 minutes. Remove from the oven and immediately scatter the baby spinach over the roasted artichokes to very lightly wilt while you toast the quinoa. Switch the oven to broil on high.
4. Use your fingers to break up any large clumps of quinoa, ensuring it’s spread into a single layer. Transfer the baking sheet of quinoa to the top rack and broil, tossing frequently, until the quinoa is browned and crispy, 5 to 7 minutes.
5. Gently toss the vegetables with the lemon juice, a generous pinch of salt, and several grinds of pepper on the baking sheet. Taste and season with additional salt and pepper as needed. Divide among 4 individual plates or shallow bowls. Sprinkle with quinoa crunchies, feta, and scallions and drizzle with olive oil.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Salad

Keywords: Spinach-artichoke salad, salad seasons

SALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEAR by Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig

The post Spring Is Our Favorite Time for Salads—This Warm Spinach-Artichoke Salad is Proof appeared first on Camille Styles.

I grew up in a fruit household. Let me explain: my mom’s love language is fruit. It’s her favorite thing to eat all day, every day. As a result, we constantly had an abundance of fruit overflowing on the counter and in the fridge. To her delight, my brother and I caught on. We love fruit on its own, in a smoothie, eaten as a snack, and slathered in chaat masala. And as we enter the best season for fruit, I’m looking for all the ways to get as much of the sweet stuff as possible into my weekly menus. My favorite way to make it happen? This green salad with fruit that, like me, you’ll be eating all spring and summer long.

But let’s back up: green salad with fruit? I’m sure that description initiated a few eye raises. Contrary to popular belief, as a self-proclaimed foodie, there’s little I crave more in spring than the combo of crisp, peppery greens and seasonal fruit. And when it’s served alongside basil-infused ricotta, this perfect-for-spring salad becomes all the more crave-worthy.

Fitting for the warm weather, this is definitely a no-recipe recipe, letting you work with what you’ll find at the farmer’s market and letting the flavor of fresh produce speak for itself. With a few simple tricks and an understanding of how to let fruit really stand out, you’re on your way to the best green salad with fruit recipe. It’s ideal for spring—and even better for summer.

Tips for Picking the Best Fruit

Picking fruit in its prime is an art form. After grocery shopping with my dad who is very particular about the fruit he brought home and would be willing to stand and inspect every piece of fruit at the shop, I’ve learned a few tips to help you pick the most delicious fruit every time.

• Shop with the season. Buying in-season fruits is the best way to ensure you’re eating fruit at the peak of its flavor.
• The sniff test. It might be weird to stand in the aisle and smell every piece of fruit in front of you. But fresh and ripe fruits will tell you they’re ready with their beautiful fragrance.
• Pay attention to color, texture, and weight. This will depend on the fruit you’re choosing. But when you’re selecting strawberries, keep in mind their vibrancy of color. When you’re after avocados, consider the texture of their exterior. And when you want the perfect melon, a weight that feels substantial goes a long way in helping you pick one at its prime. I love this visual chart which I keep saved in my phone for reference when at the store or market.

Pair Sweet and Savory Flavors

This is especially important when it comes to in-season fruit that’s at the peak of its sweetness. Be sure to pair your fruit with savory vegetables, salty dressings, and spices that will help balance your salad’s overall flavor.

For this salad, I paired the fruit with cucumbers, buttery avocados, and spicy citrus greens for a little extra bite. From there, I added a big swipe of ricotta that I blended with black pepper and basil to add a creamy and savory flavor note. Drizzle the whole plate with lemon juice and extra salt and pepper—trust that it will be beyond addictive.

My Go-to Fruit Combinations

When it comes to salads, both sweet and savory, my overarching philosophy follows the less-is-more rule. Pick a few stand-out ingredients and let their flavors shine without muddling the whole dish. Here are a few combinations I really love:

• Peaches, strawberries, and avocados, paired with torn bread and mozzarella for a panzanella salad vibe.
• Berries, mint, pistachios, and goat cheese for a vibrant combination.
• Citrus, avocados, onions (or radishes), with mint and chaat masala is one of my go-to combinations for citrus season.
• Watermelon, tomatoes, cucumbers, and mozzarella combine for the ultimate summer snack.

Keep dressings simple by using leftover fruit juice, a little lemon and olive oil, a healthy helping of salt and pepper, and extra fresh herbs. Be ready for your guests to be beyond impressed.

Tips for Storing Leftovers and Making Fruit Salad Ahead of Time

Fruit salad is one of those recipes that I love making ahead of time. Chop your fruits up and toss them together in an airtight container ahead of time, keeping additional ingredients like cheeses, herbs, and dressings separate until ready to serve. Important: Keep everything ice cold for the most refreshing bite.

Personally, I don’t like storing leftover fruit salad, especially with chopped ingredients, longer than a day or two. There’s nothing worse than a soggy piece of fruit, so be sure to use only what you need. Keep any chopped fruits separate to make a fresher version for the next day.

Scroll on for the recipe for this green salad with fruit, and if you make it, be sure to leave a rating and comment below!

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Green Fruit Salad with Ricotta and Herbs

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  Author: Suruchi Avasthi

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Spring and summer are all about salads. This no-recipe recipe lets you make the most of what’s fresh and in-season for the most flavorful lunch or dinner side.

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Ingredients

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• 1 pound strawberries, halved
• 2 peaches, sliced
• 2 mini cucumbers, sliced
• 1 avocado, sliced
• 2 handfuls greens, citrus greens, arugula, or spinach
• 1/2 cup ricotta cheese
• 2 bunches basil
• 2 teaspoons black pepper, crushed
• pinch of salt
• juice of 1/2 lemon
• olive oil for serving

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Instructions

1. Make the ricotta. In a food processor, add the ricotta, basil, pepper, and salt. Blend until smooth. Set aside.
2. Add all of the fruit and vegetables to a large serving bowl or platter, toss with lemon juice, olive oil, salt and pepper.
3. To serve, swipe ricotta onto a serving platter (or keep on the side for people to serve themselves), and add fruit on the side. Serve cold. Enjoy!

The post Your Fruit Salad Needs an Upgrade—This Sweet-Meets-Savory Recipe Delivers appeared first on Camille Styles.

What makes a perfect lunch? For me, the midday meal is a time to hit pause on my to-do list and treat myself to something delicious and satisfying. It’s a welcome break in the day where I can get restored for whatever comes next. It’s also an opportunity to pack in as many energy-boosting nutrients as possible—that 3pm slump is real, and in my experience it’s directly tied to what I ate for lunch that day. This Mediterranean Grain Bowl is my current lunchtime obsession. Not only is it easy to meal prep completely on the weekend, it also combines so many of the top longevity foods into a delicious meal that boosts heart and brain health.

The formula for any good grain bowl is typically a combination of fiber-rich whole grains with protein and veggies, making it a one-bowl nutrient-packed meal. To make it really delicious, think about adding contrast with flavor, texture, and color. I like to come up with a loose “theme” for my grain bowls—say, Mexican or Fall Flavors—to tie everything together.

For today’s grain bowl (admittedly my new favorite), I was inspired by the flavors in a traditional Greek salad. Then I added other heart-healthy Mediterranean ingredients to level it up and keep me feeling full and energized. Scroll on for exactly how this colorful, delicious, and super healthy Mediterranean Grain Bowl comes together in less than 30 minutes.

Why we love the Mediterranean diet

As someone who loves to eat delicious food and prioritizes optimum health, I’m always looking for a way of eating that both satisfies and nourishes my body. Despite all the conflicting dietary information out there, it’s hard to argue with the Mediterranean diet. Not only is it filled with the most flavor-packed and satisfying food (hello EVOO!), it’s also backed by science as the diet that’s most helpful in reducing the risk of chronic diseases and promoting overall well-being.

The Mediterranean diet’s healthy plant-based proteins, fats, fiber-rich grains, and veggies are all found in this bowl, hence the name.

How to make these Mediterranean Grain Bowls

One of the many reasons I love this grain bowl recipe is that you can prep all the ingredients on the weekend, toss it together, and keep it in the fridge to eat for lunch all week. My kinda meal prep. The ingredients are sturdy enough to hold up without becoming soggy—in fact, I think the flavors get even better after marinating overnight. Here’s the rundown:

First, you’re going to make your quinoa according to the package directions. My own secret to fluffy and non-soggy quinoa? During the “cooling” step, place a double-layered paper towel between the pot and the lid for about 10 minutes. The towel absorbs any excess water evaporating off the quinoa, leaving it the perfect consistency.

Next, you’re going to chop up your cucumber, tomatoes, and red onion. Halve the olives and grapes, and chop up all your herbs. I like to use lots of herbs in this to make it almost tabbouleh-like. Mint, parsley, and basil are my favorite, but any fresh herbs like chives or dill work beautifully too.

Next, rinse and drain your chickpeas. You can absolutely make chickpeas from dried and they’ll be even more delicious, but I usually take a welcome shortcut with good-quality canned chickpeas.

Then, make the simplest dressing by shaking up lemon juice, olive oil, plain greek yogurt, and a squeeze of agave or honey in a mason jar.

Finally, you simply toss the cooked quinoa with all your veggies and herbs, add some dressing and toss again, then top it with feta. It’s truly the best flavor combo—the grapes are a little outside-the-box, but their pop of sweetness is where it’s at.

Meal prep tips for success

If you’re going to prep this Mediterranean Grain Bowl in advance like I do, here are a few things to keep in mind:

• You can either prep all the ingredients and keep them separated in the fridge, or you can go ahead and toss it together and store the entire grain salad in an airtight container in the fridge. I do like to hold off on adding the dressing until just before serving.
• Cook your quinoa, and let it cool down all the way before tossing with other ingredients. You don’t want any excess steam adding water and making this dish soggy.
• Feel free to eat this cold right out of the fridge, or it’s also great served at room temp—making this the perfect dish to pack for a picnic.

Other Mediterranean-Inspired Recipes You’ll Love

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Pack this bright and zesty spring pasta salad for every picnic all season. Super easy to toss together, it’s bursting with vegetables and so much flavor.

Eggplant and Ricotta Flatbread Pizza

This healthy flatbread pizza recipe is topped with eggplant, tomatoes, and ricotta. It’s the perfect simple summer dinner.

Mediterranean Baked Salmon with Tomatoes, Olives, and Capers

This healthy one-dish wonder is perfect for a busy weeknight or a Saturday night with friends. Baking the salmon with the vegetables and lemon slices yields a perfectly tender and flavorful fish every time, since the veggies release their juices to create their own flavorful sauce.

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Mediterranean Grain Bowl

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★★★★★

5 from 1 reviews

• 
  Author: Camille Styles
• 
  Total Time: 20 minutes
• 
  Yield: 4 servings
• 
  Diet: Vegetarian

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This healthy and delicious grain bowl is packed with heart-healthy, longevity-boosting ingredients. Make it on the weekend—enjoy for lunch all week.

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Ingredients

Units
USM

• 1/2 cup quinoa
• 1 seedless cucumber
• 1 large tomato (or a handful of cherry tomatoes)
• 1/2 cup black olives, pitted
• 1 can chickpeas
• 1 cup of seedless red or black grapes
• 1/4 red onion
• 1/2 cup mint
• 1/4 cup parsley
• 1/2 cup basil
• 1/2 cup feta, crumbled
• kosher salt and freshly ground black pepper, to taste

for the lemon-yogurt dressing:

• juice of 1 large lemon
• 1/4 cup olive oil
• 1 – 2 tablespoons plain greek yogurt
• 2 tablespoons agave
• kosher salt and freshly ground black pepper, to taste

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Instructions

1. Cook the quinoa according to the package directions. During the “cooling” step, place a paper towel between the pot and the lid to fully absorb all the water. Let cool completely.
2. Meanwhile, chop the cucumber, tomato, and red onion. Halve the black olives and halve the grapes.
3. Rinse and drain the chickpeas.
4. Finely chop all the herbs.
5. In a large serving bowl, toss the cooled quinoa with the cucumber, tomato, olives, chickpeas, grapes, onion, and herbs. 
6. Make the dressing by shaking up all the ingredients in a jar until combined, then drizzle a bit over the salad and taste. Add more or less as desired.
7. Crumble feta over the top, season with salt and pepper. Eat!

Notes

• Feel free to sub any fresh summer herbs. Chives, dill, and cilantro could all work beautifully.
• Prep this on the weekend and store in an airtight container in the fridge for up to 4 days. Add dressing just before serving to keep from getting soggy.

• Prep Time: 20
• Category: Lunch
• Cuisine: Mediterranean

Keywords: mediterranean diet, grain bowl, lunch, healthy, vegetarian, easy, meal prep

The post This Mediterranean Grain Bowl Boosts Energy and Longevity—It Really Is the Perfect Lunch appeared first on Camille Styles.

Let’s forget The Last of Us for a second—mushrooms are incredible. And while the widely-binged show may have been centered on a (fictional) mass fungal infection, mushrooms deserve their spot in the sun. In the award-winning documentary, Fantastic Fungi, I learned that mushrooms comprise over five million species on the planet. Many are lured by their unique forms and flavors. More recently, however, people seem more interested in the fungi’s ubiquitous health benefits. And because there’s nothing better than combining nutrition with flavor, today, we’re rounding up our favorite healthy mushroom recipes. Buckle up, the following dishes are as good for your mind and body as they are for your taste buds.

Featured image by Michelle Nash.

Why Mushrooms Should Be a Mainstay in Your Diet

If functional mushrooms aren’t on your radar yet, they should be. Varieties like reishi, chaga, cordyceps, and lion’s mane get their street cred as wellness ingredients in dietary supplements and coffee, tea, snack bars, and broth.

I’m personally looking for ways to incorporate all sorts of mushrooms into my diet. And while different species contain different levels of benefits, they’re all pretty darn good for you. So let’s dive into all things mushrooms, including how to prep and cook them, plus 21 recipes that’ll help you get your daily dose of our favorite fungi.

How to Prep Mushrooms

• Use a damp rag or paper towel to wipe away dirt. Rinsing them directly in water can oversaturate the mushrooms and prevent your desired browning.
• After that, I like to set them on a rag or towel to dry while I prep the skillet. 
• Be sure to store mushrooms in a paper bag in the fridge to keep them fresher longer. 

The Best Mushrooms to Cook With

• Shiitake. Shiitakes are relatively easy to find and have an unbeatable, delicate, umami flavor profile. They are high in eritadenine which lowers cholesterol.
• Oyster. With caps shaped like oysters, this mushroom variety is a delicious and interesting one to toss into your favorite stir fry and Thai-inspired soups!
• Lion’s Mane. Lion’s mane mushrooms have an incredibly meaty texture, slight seafood flavor, and neurotrophic properties. They check all the boxes!

Cooking Tips for Making Mushrooms Taste the Best

• Leave them be! When sautéing your shrooms initially, leave them alone for a minute so they can develop a bit of crispness, then sauté away.
• Adding a splash of vinegar, tamari, or red wine after a few minutes of cooking goes a long way! 
• Topping mushrooms with fresh herbs balances their meatiness with a delicate vibrancy—a feast for the eyes and palate alike. Some favorites? Thyme. Parsley. Tarragon.

21 Healthy Mushroom Recipes to Try This Week

Mushroom Toast with Arugula & Lemon

Why We Love It: More often than not, getting protein in during breakfast is a tricky challenge. This twist on toast is a great way to start your morning, jam packed with healthy ingredients and with a cook time of only 10 minutes. The vibrant green pop that the arugula adds to this toast makes the meal that much prettier. After the mushroom mixture is sautéed, it can be saved in an airtight container for a busy-morning meal or afternoon snack.

Hero Ingredient: The star of this show is undoubtedly the gorgeous green arugula. Not only does it make this dish stand out, but it also gives you an opportunity to get in a bit of veg during your morning meal.

Caramelized Onion and Spinach Stuffed Portobello Mushrooms

Why We Love It: This recipe is filled with vibrant flavors and tons of topping possibilities. The best part: it’s only five ingredients! These mushrooms are stuffed with a mixture of caramelized onions, spinach, and parmesan cheese. If you have leftovers from your filling, don’t fret. Elevate your morning meal by combining the savory mixture with eggs or omelets.

Hero Ingredient: Caramelized onions go so well on a wide variety of dishes. But when paired with these portobellos, they’re to die for.

One Pot Garlicky Mushroom Pasta with Sausage & Arugula

Why We Love It: This recipe covers your proteins, veggies, and carbs, all in one bowl! Health benefits aside, this recipe brings so much to the table. Your bowl will be bursting with flavor, with an added richness from the parmesan cheese. The arugula and red pepper garnish bring beautiful color and undeniable flavor to this well-rounded dish.

Hero Ingredient: You can’t go wrong with pasta and parmesan. Mixed with the mushrooms, the cheese creates a creamy texture that pairs perfectly with this protein.

Scrambled Egg and Mushroom Toast

Why We Love It: Two words: non-stick pan. Having one is the key to cooking your scrambled egg mixture quickly with easy clean-up. A good bread, such as sourdough or seeded wheat also elevates this recipe with a unique texture. How could you go wrong with this 10-minute recipe?

Hero Ingredient: While eggs and toast is a great breakfast, any mushroom of choice makes this recipe picture-perfect.

Mushroom & Black Bean Tacos

Why we love it: Mushroom and black bean tacos are an easy, delicious vegan taco dinner. They’re also gluten-free, dairy-free, and delicious!

Hero ingredient: You could say it for any of these recipes, but it’s particularly true for these tacos: the mushrooms take the cake! It seems like they’re all that anyone’s talking about in foodie circles right now. Various types have been touted for boosting immunity, fighting cancer, packing in major doses of vitamins and minerals, and containing high amounts of antioxidants.

Roasted Mushrooms With Thyme and Smoked Salt

Why We Love It: These caramelized mushrooms are next level. The variety of mushrooms in this recipe makes for unique flavors while still having all the health benefits that mushrooms provide. The possibilities are endless when serving: these flavorful fungi can be used as a side dish or even a vegetarian main.

Hero Ingredient: The dijon mustard in this recipe, while optional, is a tangy contrast to the thyme and salt.

Protein-Packed Mushroom Collagen Coffee

Why We Love It: Contrary to popular belief, one way to start your morning with plenty of nutrients is in your morning coffee. We swear by this recipe for boosted, sustained energy all throughout the day. Coffee, almond milk, mushroom powder, and a mix of chocolate and collagen protein powder are all you need. Simply blend the ingredients together and you have a healthier way start to your day.

Hero Ingredient: The Reishi Mushroom Powder makes this coffee unique and provides added nutrients to kickstart your day or power your afternoon.

Mushroom and White Bean Vegan Meatballs

Why We Love It: Giving my go-to spaghetti a glow-up is exactly what I’m looking for in 2023. These vegan meatballs are a delicious and healthy alternative to the traditional ground beef meatballs that we know and love. Making the meatballs from white beans also prevents grain-on-grain meatballs that are usually presented as a vegan option.

Hero Ingredient: The cannellini beans are such a simple and delicious way to boost the nutrition of your dish.

Pappardelle with Shiitakes, Kale, & Jammy Leeks

Why We Love It: Minimal dishes meet cozy comfort in creating the perfect pappardelle dish. The umami from the shiitake mushrooms creates a light yet indulgent flavor that combines perfectly with the melted parmesan. Leeks keep this recipe from feeling heavy and pair perfectly with the mushrooms. It’s hard to go wrong with this one-pan vegetarian favorite.

Hero Ingredient: When cooked low and slow, the leeks are the star of the show. Their indulgent yet light flavor pairs with the mushrooms perfectly.

Mushroom, Spinach, and Goat Cheese Frittata

Why We Love It: Eggs and veggies keep this dish simple and streamlined, but goat cheese takes your frittata to the next level. This recipe also contains an extensive list of topping options for all of your frittata endeavors. Serving with spring greens adds even more nutrition to this easy dish while maintaining its vegetarian, gluten-free, and nut-free elements.

Hero Ingredient: While any type of cheese can be used in a frittata, goat cheese adds a sweet richness that contrasts the spinach and mushrooms. Less is more when sprinkling atop your frittata.

Banh Mí Bowl

Why We Love It: One of the most sought-after meals in Austin is a Banh Mí, and I can’t say that I disagree with this popular take. This bowl features not only mushrooms but pickled veggies and spicy tofu. The variety of ingredients in this bowl offers not only a nutritious alternative to the typical Vietnamese baguette bread but provides a unique flavor and beautiful color.

Hero Ingredient: I am obsessed with using spicy tofu as a beef or pork alternative for this Banh Mí bowl. Allowing the tofu to reach a perfect golden brown while sautéing ensures that your tofu has the ideal texture.

Creamy Polenta with Garlic-Butter Kale & Mushrooms

Why We Love It: Cozy up with this creamy polenta whenever you need to wind down. Kale and mushrooms are an added health benefit for this hearty dish. You can’t go wrong when serving these veggies with a garlic-butter sauce, which creates a flavor that contrasts the polenta’s rich creaminess. Leftovers can also be served with a protein like grilled chicken or seafood.

Hero Ingredient: Polenta is a great grain that’s quite easy to cook, super creamy, and fairly healthy.

Warm Farro Bowl with Roasted Cauliflower & Kale

Why We Love It: Bowls are undoubtably one of the most popular dishes for busy weeknights. But as is the case for many workweek wonders, there is nothing boring or basic about them. In this recipe for the most perfect farro bowl, healthy ingredients such as cauliflower, farro, kale, and mushrooms make for a filling and flavorful dish. Plus, the toppings possibilities are truly endless. Recipe creator, Gail Simmons recommends using roasted butternut squash and sweet potatoes to finish the dish.

Hero Ingredient: The bowl’s freshness, especially from the chopped herbs, beautifully complements the nutty farro.

Tom Kha Gai (Thai Coconut Soup) from So Much Food

Why we love it: It doesn’t get much better than a good Thai soup. Tom Kha Gai is as nutritious as it is flavorful. The aromatics here like lemongrass and ginger are serious game changers. 

Hero ingredient: Homemade chicken stock translates to deeper levels of richness and complexity. Let your Instant Pot do the work!

Lion’s Mane Mushrooms from A Couple Cooks

Why we love it: Playing with new mushroom varieties is always fun and lion’s mane are no exception! The simplicity of this recipe really highlights the actual flavor of the mushroom.

Hero ingredient: Lion’s Mane, of course!

Creamy Vegan Mushroom Pasta from The Full Helping

Why we love it: This pasta is a dreamboat recipe—the kind my soul craves. Plus, it’s ready in 30 minutes or less.

Hero ingredient: Vegan cashew cream eliminates the dairy and increases the protein.

Quinoa and Vegetable Stuffed Portobello Mushrooms from Minimalist Baker

Why we love it: Another take on the classic stuffed portobello mushroom. I love filling portobellos with anything and everything, but this quinoa and vegetable combination is a light-and-bright dish that’s perfect for a spring dinner.

Hero ingredient: Quinoa, an ancient grain, is rich in protein, dietary fiber, and vitamin B. Always a good choice.

Veggie Burgers from Love and Lemons

Why we love it: A departure from your typical bean-based veggie burgers, these burgers are made primarily with shiitake and portobello mushrooms. A sprinkle of smoked paprika and drizzle of sriracha keeps the flavor game on point. 

Hero ingredient: I’m all about the crunch. Crushed walnuts provide just that!

Crostini with Mushrooms from Origin

Why we love it: A crostini is a classic way to amplify the flavors of whatever it’s topped with. In this case, a variety of mushrooms, garlic, shallot, thyme, and lemon. And a sprinkle of crunchy sea salt!

Hero ingredient: A squeeze of lemon here really revitalizes these swoon-worthy appetizers.

Kimchi Mushroom Avocado Sandwich from Green Kitchen Stories

Why we love it: The kimchi here is a crunchy, tangy contrast to the savory, soft mushrooms and creamy avocado. All loaded up on a crisp baguette. Or, another idea, atop some sautéed greens.

Hero ingredient: I’m forever aiming to incorporate more fermented foods into my diet to aid my digestive system. Things like kefir, kombucha, and kimchi (in this case) help establish a healthy pH balance in the body.

Spicy Garlic Shiitake Mushrooms and Glass Noodles from The Woks of Life

Why we love it: I think this is one of the most creative ways I’ve come across with healthy mushroom recipes. These little nibbles are the perfect, savory bite any time you’re in search of an appetizer that’s out of the ordinary.

Hero ingredient: Glass noodles may be one of the most underutilized noodle in my pantry, which is a shame! The texture and shape are too fun to forget about.

This post was originally published on January 29, 2022, and has since been updated.

The post Mushrooms Come With Major Health Benefits—21 Recipes That Use This Hyped-Up Ingredient appeared first on Camille Styles.

I was recently asked what excites me about cooking now that spring is underway. My answer wasn’t a specific recipe, but rather, the feeling I get from finding new ways to cook with seasonal ingredients. While I have my repertoire of go-to recipes, basic preparations, and no-cook ideas, I want to spend time this season exploring new ways of bringing joy to my cooking. And I’m letting my cookbook collection lead the way. The new cookbook I’m especially excited to dive into is Chef Abra Berens‘ latest: Pulp. And the recipe that’s truly blown me away (and that I’ll be making all spring long) is this simple poached salmon with gingered apricots.

But readers, this isn’t just any old poached salmon dish. While I think of fruit as more of a snack, as part of my proclamation to celebrate seasonal ingredients, I’m following Berens’ lead and showcasing it as the star of sweet and savory recipes alike.

It’s an approach to cooking that blends well with the ease and simultaneous elegance of the season. Berens’ new cookbook highlights both the simplicity of cooking with the seasons and the innovation to be found in leveraging a new technique. And at the core of it all is a careful, well-attuned understanding of flavor—how an ingredient as simple as an apricot or berry can elevate and transform a recipe.

We chatted with Berens about her favorite flavor pairings, how to choose the best piece of fruit every time, and why this simple poached salmon recipe is perfect for any weeknight.

Pulp: A Practical Guide to Cooking with Fruit by Abra Berens

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Pulp, $31.50

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How would you describe your cooking and food philosophy and how has it influenced recipes like this one?

My cooking and food philosophy is ingredient-focused. I like familiar combinations and adding a gentle twist that feels interesting but not forced or out of left field. And ideally, I want my recipes to be efficient so that you have energy after cooking the meal to sit and enjoy it without a mountain of dishes.

For this recipe, I wanted to showcase the delicate flavor of apricots by poaching them, which is also handy because it can be done in advance. Then the bok choy and salmon are steamed at the same time for ease and efficiency. 

What was your process for developing this recipe?

I tend to develop recipes by tasting the primary ingredient that I want to showcase and thinking about flavor combinations that would complement it. The combination of flavors for this dish—ginger, chili, salmon, and bok choy—are inspired by Thai cuisine but pulled together to highlight the apricots. 

What makes this recipe your go-to?

I love this recipe because it meets all my requirements for a dish. It is super tasty while still being light, it feels a touch out of the ordinary by featuring apricots in such a savory application, and it is easy and efficient enough to achieve as a midweek meal. 

Can this recipe be made with minimal tools?

Both the apricots and the chili oil can be made in advance so the final cooking is in one pan. I tried making it by poaching all of the ingredients in the same poaching liquid as the apricots and that didn’t pan out. One of my goals is to be sure that if a recipe has extra steps or pans, it is really worth it. This is one of those cases. 

Is there a kitchen tool you recommend we have to make this dish?

I love a steamer basket. It is not fancy, inexpensive, and pretty old school. But I have been steaming more and find that it keeps the flavors very delicate, which often pairs well with a very flavorful condiment. 

What are your favorite standout ingredients in this recipe?

The apricots and bok choy. I was surprised by how well they paired together. They share a subtle sweetness and vegetal quality that really worked. 

What are some ingredient swaps to know about?

I love that this dish is free of most allergens. If you don’t eat fish, I would substitute chicken breasts or tofu. If you don’t have apricots, I would use peaches or even plums. 

We love a good cooking hack. What techniques make this recipe special?

It isn’t really a hack, but I rely on super flavorful condiments to make simply prepared dishes super tasty. In this dish, the chili oil and flavors in the poaching liquid add a ton. 

Can you share any quick tips for choosing the best seasonal produce?

Fruit tells you when it is ready. It should look appealing, it should smell great, and be generally inviting. That’s the first step. The second is that even the most scrutinized fruit can be disappointing. I find that either cooking or adding some sweetness or acid can salvage a disappointing piece of fruit. The cooking concentrates the flavor. Acid, like citrus or vinegar, lifts the existing flavor. Sweetness, adding sugar or honey, will mimic the sweetness found in a perfect piece of fruit when it is naturally lacking. 

What do you hope people feel or learn when they make one of your recipes?

I hope that readers feel confident after cooking one of my recipes. I write these recipes to have a bit of flexibility in them, so if you don’t have apricots (for example) you feel confident swapping in another fruit. I also hope that once making this recipe, readers will feel confident steaming salmon and bok choy even when not following this recipe. That poached fruit, chili oil, or steamed salmon will become part of the repertoire.

What other recipes from your book do you think readers should cook first?

I love the rum plum clafoutis recipe because it is so simple and so good and can be made with a variety of fruit—cherries, cranberries, rhubarb, or even blueberries. I also hope people make the brined cherries and salty snacks. It is such a surprising combination of flavors and is perfect for summertime happy hours!

Scroll on for the recipe for Abra’s Ginger Poached Apricots and Salmon, and if you make this poached salmon, be sure to leave a rating and comment below.

Pulp: A Practical Guide to Cooking with Fruit by Abra Berens, © 2023. Published by Chronicle Books. Photographs © EE Berger.

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Ginger Poached Apricots and Salmon

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  Author: Abra Berens
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  Total Time: 35 minutes
• 
  Yield: 2

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A simple salmon recipe packed with flavor thanks to ginger poached apricots and chili oil.

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Ingredients

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• 2 cups dry white wine
• 1 orange (about 3 oz [90 ml]), zest and juice
• 1 lemon (about 1.5 oz [45 ml]), zest and juice
• 2 inches of ginger, peeled
• 2 whole star anise pods
• 2 green cardamom pods
• 2 pounds of apricots, halved and pits removed
• 1/4 cup neutral oil
• 2 tablespoons of chili flakes
• 4 salmon fillets (about 4 oz [120 g] each), skin removed
• Salt
• 4 to 6 baby bok choy (about 11/2 lb [680 g])

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Instructions

1. In a medium pot over medium heat, bring the wine, orange zest and juice, lemon zest and juice, ginger, star anise, and cardamom to a simmer. Add the apricots and poach until tender, about 4 minutes. Remove from the heat and let cool in the poaching liquid.
2. In a small frying pan, heat the neutral oil over high heat for about 30 seconds. Remove from the heat and add the chili flakes. Steep for 10 minutes.
3. In a large pot fitted with a steamer basket, bring 3 in [7.5 cm] of water to a rapid boil. Season the salmon all over with salt. Transfer carefully to the steamer basket. Steam, covered, for 5 minutes. Add the bok choy and steam for 4 minutes more.
4. To serve, place a fillet of the fish on a plate next to a couple of bok choy. Top with a few poached apricot halves and drizzle all over with the chili oil.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner

Keywords: salmon, apricots, ginger, chili oil

The post Abra Berens’ Poached Salmon With Apricots Is Sweet, Savory, and What We’re Making This Spring appeared first on Camille Styles.

A couple summers ago, Adam and I revisited one of our favorite stops from our honeymoon in Italy a decade before. The famous terrace at the Hotel de Russie in Rome has long been known as one of the best places in the city to experience aperitivo. (The Italian tradition of enjoying drinks and snacks in the evening hours between work and dinner.) As Adam and I settled in for an evening of people watching, we noticed that everyone around us was sipping a sparkling orange drink out of a big wine glass garnished with an orange slice. One scan of the menu revealed it was the hotel’s classic Aperol spritz. Of course, we ordered two.

Since then, it’s become my official drink of summer. This light, bubbly cocktail with a pleasant hit of bitterness just feels like sunshine and adventure and takes me back to this perfect day we spent in Italy. I’ve worked to finesse my own classic Aperol spritz recipe. And now, I think I’ve got it nailed.

While it’s a simple drink with just a handful of ingredients, there are lots of differing opinions when it comes to the correct ratio between Aperol and Prosecco and exactly how it should be garnished. I’ve got opinions of my own (which I’ll share below), but first: a little more on the Italian tradition of aperitivo.

What is aperitivo?

An Italian aperitivo is sort of like happy hour, but different (and dare I say, cooler). At the Hotel de Russie, and everywhere else I’ve visited in Italy, everyone congregates before dinner for drinks and snacks. Sometimes the food is as simple as salty potato chips and olives, and sometimes it’s a more elevated bite and could include cheese or charcuterie. Either way, the purpose is to “awaken the appetite” for the larger meal to follow.

Traditionally, an aperitivo drink is a carbonated, slightly bitter cocktail (like the Aperol spritz or a negroni) that’s a bit lower in alcohol. The idea is to feel relaxed and happy, not tipsy. I love this ritual not only for the snacks and drinks, but for its focus on talking, savoring the moment, and enjoying the company of friends—activities that Italians seem to do so well.

Aperol Spritz Ingredients

I’m just going to put it out there: the Aperol Spritz is controversial. Ever since the New York Times declared that “The Aperol Spritz Is Not a Good Drink,” the debate has been on fire. At least, as fire-y as cocktail debates can be. The publication’s argument is mostly built on the theory that the cocktail uses poor-quality Prosecco. Of course, this can be rectified by, duh, using a higher quality Prosecco. And I’m not alone in my defense of the drink: Grub Street clapped back with, “The Entire Internet Agrees Aperol Spritz Is, in Fact, Good.” The best way to put it to rest? Just mix up my Aperol Spritz recipe one hot night this summer and judge for yourself.

Aperol

Aperol is an orange, sweet, and slightly bitter apéritif that’s made by the Campari group. However, it’s quite a bit lower in alcohol than Campari (11%). The brand describes Aperol as “the same spirit that spontaneously gathers people together and sparks nothing but good vibes.” Yes, please!

Prosecco

Prosecco is a light, sparkling white wine, similar to Champagne, but made in Italy. It’s delicious and also happens to be pretty affordable for good quality wine. The Sparkling Winos explain that “Sparkling wines made in this method are produced in a much shorter amount of time (sometimes in as little as a few weeks) and at a much lower cost than those made in the traditional Champagne method. That helps to explain the $15 a bottle price point.” At the grocery, look for a brand that’s around this price point and labeled “Prosecco DOC” (an Italian quality assurance). With those parameters, you’ll be good to go.

Soda

Top off the drink with your favorite club soda or sparkling water. One thing I love about the Aperol Spritz is that it’s a lower-alcohol cocktail, and you can make it even lower by topping off your drink with more soda as you sip. This is my preferred strategy for when I want to spend three hours talking and sipping with friends on a patio without feeling over-served at the end of it.

Aperol Spritz Garnishes

The typical classic Aperol Spritz will call for an orange slice. I add one to mine, but I also take a cue from the bartenders at Hotel de Russie and add a lemon twist at the end. This burst of bitter citrus makes the drink. When I hold it up to take a sip, the aroma of lemon mixed with the sweetness and bitterness of the drink is just ridiculously good.

That’s it! A three-ingredient cocktail that just might become your official drink of spring and summer. Be sure to rate and review this recipe if you give it a try! Can’t wait to hear what you guys think.

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Classic Aperol Spritz

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• 
  Author: Camille Styles
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  Total Time: 5 minutes

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Made with just three ingredients, this summer staple couldn’t be simpler.

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Ingredients

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• 3 ounces Aperol
• 3 ounces chilled Prosecco
• splash of sparkling water
• slice of orange and twist of lemon, for garnish

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Instructions

1. Fill a large wine glass with lots of ice. Pour in the Aperol, Prosecco, and sparkling water and stir well to combine.
2. Add an orange slice to the glass, then twist a piece of lemon peel over the top and drop it in. Cheers!

• Prep Time: 5

This post was originally published on July 9, 2021, and has since been updated.

The post The Only Aperol Spritz Recipe You Need This Season appeared first on Camille Styles.

Spring has (almost) sprung! And truly, what feels more seasonal than bright flavors and bold colors? Personally, I’m welcoming the warmer weather and upcoming festivities—from Easter to Mother’s Day to picnics and outdoor gatherings—with tailored-for-spring recipes. As I plan my menus, I’m skipping ahead to my favorite part: the dessert. What feels more on brand for spring than edible florals? If you’re looking for something beautiful and delicious for your springtime parties, these olive oil muffins have you covered.

We’re big fans of all things muffins around here, so it only felt right to merge all the beauty of spring into our favorite baked breakfast good. These are packed with bright, citrus flavors, a moist crumb (spoiler: it’s the olive oil!), and just enough texture thanks to the poppy seeds laced throughout.

These muffins are super easy, come together in one bowl, and are ready in 20 minutes. Get your ovens ready: the perfect, spring-inspired olive oil muffins are coming your way.

Ingredients for Olive Oil Muffins

Lemon AND orange zest. These aren’t just lemon poppy seed muffins, they’re citrus muffins! I find the floral flavor of orange zest adds a nice softness to the flavor that makes them extra delicious.

Granulated sugar. Don’t worry, I’ve tried maple syrup. However, I find that with all the citrus zest in these muffins, incorporating it into the granulated sugar with your fingers really makes a difference in flavor.

Olive oil. No butter, just olive oil! Use the good stuff—you’ll be able to taste it.

Eggs. Allow your eggs to come to room temperature ahead of time. It makes a difference when you incorporate them into the sugar, zest, and olive oil mixture.

Milk. I used pistachio milk (this is my fave!), but use whatever milk you have on hand here.

Greek Yogurt. It’s all about adding moisture and flavor, and Greek yogurt does both. You could use a lemon or vanilla Greek yogurt for additional flavor or sub with sour cream.

Flour. The base of all good baked goods.

Poppy Seeds. I love the little specks these add to the batter and their subtle flavor. But if you don’t have poppy seeds on hand, feel free to omit.

Tips for Decorating Muffins With Real Flowers

Yes, these beautiful muffins use real flowers for the toppers. You can use whatever you have access to— just make sure you use flowers that are food safe. I love perusing the collection from local growers or those that ship.

Flowers are a natural way to add beauty without having to worry about decorating a cupcake with fancy frosting skills. Just do a big swoosh of frosting over the top, and use your artistic eye to mix and match colors and styles in a way that is as whimsical as it is beautiful.

Before decorating, clean and carefully wash your flowers and clip away any stems you don’t need. If you don’t want your flowers to actually touch your cake, you can wrap the stems in floral tape before placing them into the frosting.

How to Make the Best Muffins, Every Time

I’ve made a lot of muffins in my day, so a few things that I always keep in mind:

1. I rarely use a stand mixer for muffin batter. Because these muffins come together in one bowl, it’s simply easier not to. Use a light hand and mix until the batter just comes together to avoid over-mixing, which can make a tougher batter.
2. Always err on the side of less baking time. These muffins only bake for 12-13 minutes. I start checking on them at 10 minutes to avoid dried-out muffins.
3. Use muffin liners. Because even the best pans can sometimes stick. To avoid the risk, line with muffin liners or parchment.
4. Don’t overfill your muffin pan. Fill the muffin liners about 3/4 of the way to the top. Overfilling can mean needing different baking times and unevenly baked goods.

Tips for Making Ahead and Storing Leftovers

To make your muffins ahead of time, bake the muffins and let them cool to room temperature. Store in an airtight container until ready to frost. You can also make the frosting ahead of time and let come to room temperature before frosting. I would wait to decorate with flowers until ready to serve, but otherwise, you can get this prep done ahead of time.

To store leftovers, remove flowers from the top and store muffins in an airtight container in the fridge.

The Best Lemon Frosting Recipes

I love topping these olive oil muffins with something that ups their’ citrusy flavor. Go for a lemon frosting or glaze that echos the impact of the zest and juice incorporated into the batter. Some favorites:

• Orange Cream Cheese Frosting from Camille Styles
• Easy Lemon Glaze from Love and Lemons
• Lemon Frosting from Ambitious Kitchen
• Lemon Orange Buttercream from Southern Living

Scroll on for the recipe, and if you make these olive oil muffins, be sure to leave a rating and comment below.

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Citrus Olive Oil Muffins

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★★★★★

5 from 1 reviews

• 
  Author: Suruchi Avasthi
• 
  Total Time: 30 minutes
• 
  Yield: 12 muffins

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These easy, one-bowl citrus and olive oil poppy seed muffins are perfect for spring!

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Ingredients

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• 1 cup granulated sugar
• 1 orange, zested
• 1 lemon, zested
• 1/2 cup olive oil
• 2 eggs, room temperature
• 1/4 cup plant-based milk (or milk of choice)
• 1/4 cup Greek yogurt
• 1/2 tablespoon of lemon juice
• 1/2 tablespoon of orange juice
• 1 teaspoon vanilla
• 2 cups all-purpose flour (240 g)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 1/2 tablespoons poppy seeds
• Frosting of choice (lemon frosting or glaze preferred!)
• Flowers of choice for decorating

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Instructions

1. Preheat oven to 425 F and line a 12-cup muffin tin. Set aside.
2. In a large mixing bowl, add the granulated sugar and the citrus zest. Use your fingers to press and combine the zest and sugar until it feels like sand. Add the olive oil and whisk to combine. Add the eggs one at a time, mixing until smooth between each egg.
3. Add the yogurt, milk, lemon and orange juice, and vanilla. Mix to combine until smooth.
4. Add the flour, baking powder, salt, and poppy seeds. Whisk just until combined.
5. Use a cookie scoop to fill each muffin liner with batter, filling about 3/4 of the way.
6. Bake at 425 F for about 5 minutes, then drop the temperature to 375 F and bake for another 8-10 minutes. Remove muffins as soon as a toothpick comes out clean and the tops are lightly golden.
7. Let muffins cool before frosting, and decorate with flowers. Enjoy!

• Prep Time: 15
• Cook Time: 15
• Category: dessert

Keywords: muffins, lemon, poppy seed, olive oil

The post The Springiest Olive Oil Muffins Are Topped With Fresh Flowers and Plenty of Citrus appeared first on Camille Styles.

“Crispy potatoes” might be the most universally-loved phrase in the English language. Most of us save our consumption of truly crispy, pan roasted potatoes for restaurant meals, where’s there’s access to a deep-fryer and vats of oil. My personal favorites are made by my mother-in-law, who’s British and knows a thing or two about making potatoes addictive. She makes her incredibly crispy roast potatoes in the oven, and I devour them whenever I’m at her house. Though she’s explained the exact steps to me numerous times, mine never come out quite the same.

After years of experimentation, I’ve finally found my own signature recipe for crispy potatoes. They’re pan-roasted in a cast-iron skillet, and it’s a simple technique that results in the most golden, caramelized, ultra-flavorful, and crispy potatoes you’ll ever make. Read on for my foolproof method. (Psst… they only require four ingredients!)

Tips for Crispy Pan Roasted Potatoes

Here’s exactly how I make super crispy pan roasted potatoes. After trying this method, you might never oven-roast them again!

Preheat your pan

This is a great little secret that works for just about any vegetable where you want those golden brown edges. Make sure that your pan is nice and hot before adding the potatoes. Preheating the pan in advance creates that sizzle and golden-brown sear on the exterior of the potatoes when they hit the hot pan.

Don’t crowd the pan

This is key. To develop crispy edges, your potatoes must have contact with the hot surface of the pan. In other words, whatever you do, don’t crowd the pan! Your potatoes should be spread out in a single even layer. Too many potatoes for your pan? Cook them in two batches.

Be patient

The potatoes need to have sustained contact with the heat, so you want to let them sit undisturbed for a full 10 minutes before flipping them. Yes, this is going to feel like a long time, and you’re going to think the potatoes are burning. But the key to these potatoes is to let them develop a dark golden-brown crust on one side before moving them. Doing so gives us the crispy, almost fry-like quality we’re after.

What type of potatoes should I use?

For this recipe, I like the little spuds—new potatoes and fingerling potatoes both work beautifully in this dish. I also love that they don’t require any peeling and (depending on their size) might just need to be halved. Because potatoes are a dense vegetable and take longer than other veggies to cook, small potatoes can cook all the way through in the pan by the time the outside is browned and crisp.

Why won’t my potatoes get crispy?

A few culprits can stand in the way of you and the crispy potatoes of your dreams:

• Did you use enough fat? I’ve definitely been guilty of skimping on the EVOO. But for this recipe, you’ve got to give it some love for truly crispy potatoes! You’ll want to coat each potato really well with oil, which helps them brown, caramelize, and absorb that rich flavor you’re after.
• Was your pan really hot before adding the potatoes? You want to give it ample preheating time to get that sizzle!
• Did you get tempted and move the potatoes around before they’d created an exterior crust? That’s a no-no, too. Be patient! If your potatoes are sticking to the pan, give them another minute to form the crust that will then release from the pan when it’s ready.

What to Serve With Crispy Pan Roasted Potatoes

These pan roasted potatoes are vegan and gluten-free, so they make a perfect side dish for just about any meal to fit any dietary requirement (except low-fat, haha). Here are a few main courses I love to serve them with:

• Slow-Roasted Salmon with Citrus and Herbs
• The Best Roast Chicken With Tomatoes, Lemons, & Cilantro Salsa Verde
• Alongside one of these salads for a hearty vegetarian dinner

Scroll on for the recipe, and if you make these crispy potatoes, be sure to leave a rating and comment below.

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Salt & Vinegar Crispy Potatoes

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★★★★★

5 from 1 reviews

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  Author: Camille Styles

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We’ve mastered the art of keeping your potatoes full of flavor AND texture with these crispy salt and vinegar spuds. 

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Ingredients

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Instructions

• Extra-virgin olive oil
• 1/4 cup apple cider vinegar, plus more for drizzling
• 1-2 pounds baby potatoes, halved 
• Kosher salt and freshly ground black pepper
• Chopped chives for garnish

Notes

1. In a large cast iron skillet, add enough olive oil to coat the bottom by about 1/4 inch. Heat on medium until it comes to a shimmer, then sprinkle an even layer of salt across the bottom of the pan and a few grinds of black pepper. Lay the potatoes cut side down in the pan and leave them, undisturbed, for 10 minutes.
2. When the cut side of the potatoes has browned, turn heat to low, add 1/4 cup vinegar to the pan, and cover.
3. Cook for 15 minutes, covered. You’ll know they’re done when they’re tender inside. Transfer to serving dish. If desired, drizzle with another couple of tablespoons of vinegar, a pinch of flaky salt, and chives. Enjoy!

This post was originally published on April 5, 2022, and has since been updated.

The post These Salt & Vinegar Pan-Roasted Potatoes Are Earth-Shatteringly Crispy appeared first on Camille Styles.

Back when my mom was working as a nurse, she’d occasionally bring her famous carrot cake to share with co-workers, and let’s just say… people got a little greedy in the break room. This is one of those cakes that people actually fight over—it’s that delicious. The secret ingredient? A triple dose of citrus thanks to orange zest and orange extract in the cake, plus the most drool-worthy orange cream cheese frosting slathered all over it. It’s bomb.

I usually request this orange carrot cake with cream cheese frosting for my birthday (yes, my mom still makes my birthday cakes—I’m lucky!) yet I realized I’d never shared it here with you! And since it’s the perfect spring recipe for all the warm weather gatherings ahead, it felt like the perfect time. Who knows, maybe I’ll even turn the tables and make it for my mama as this year’s Mother’s Day dessert. Scroll on for everything you need to know about the best orange carrot cake with cream cheese frosting.

How to make this carrot cake with cream cheese frosting

Impressive-looking? Yes, but it’s not at all complicated. This carrot cake with cream cheese frosting comes together in one bowl, and then you get to choose whether to make it a two-layer or three-layer carrot cake. Here’s the rundown:

In the bowl of a standing mixer, you blend the wet ingredients, then add the dry ingredients.

Then you stir in all the good stuff: grated carrots, orange zest and orange extract for a double-whammy of citrus, toasted pecans, and sweet currants. Yum.

If you want a taller cake with lots of frosting, you’ll divide into three 9-inch cake pans. If you want to keep it a bit simpler and rustic looking, just use two cake pans. The amount of batter works for either one—the two cake pan route will just result in thicker layers.

After the cake comes out of the oven, you let it cool and then slather with the most dangerously delicious orange cream cheese frosting.

How to frost a beautiful layer cake

I’m no pro, but I did learn a few things in the cake decorating class that my mom and I took at Michaels Arts & Crafts together in 2001 (true story.) The main thing to remember? Don’t sweat it—have fun! This isn’t rocket science and you really can’t mess it up. Here are a few cake decorating tips that are helpful for me:

Refrigerate or freeze the cake layers

You don’t want them frozen, but you do want them to be chilled enough to hold up and not crumble when you start adding the frosting. A chilled cake is a firmer cake, and it’s way easier to frost.

Line your cake stand with strips of parchment paper.

I add a few strips of parchment paper (see photo below, right) under my bottom cake layer to catch any stray frosting. When I’m done frosting my cake, I simply pull out the parchment strips for a clean edge.

Hold your frosting tool at a 45-degree angle

Whether you’re using an offset spatula or a bench scraper, hold it at a 45-degree angle so you get those smooth edges for your cake. It also helps if you get eye level with your cake, so you can see exactly what’s happening as you smooth everything out.

Smooth it all out with a bench scraper

Though I like to apply my frosting with an offset spatula, I always finish things off with a bench scraper to achieve a smooth final look. You’re going to hold the bench scraper in your dominant hand and then use the other hand to grip your cake stand or turntable. Rotate the cake and then gradually press the bench scraper up against the side, continuing to rotate at an even pace, until smoothness is achieved.

Tips for making this carrot cake with cream cheese frosting

As promised, this carrot cake with cream cheese frosting is simple, but I’ve got a few tips to make it even easier:

Grate carrots in the food processor

My food processor has a “grater” attachment, and I always bust it out when I need to grate a large quantity of carrots for a recipe. It gets the job done in literally 5 minutes. And hey, while you’ve got it out, you might as well use it to chop the nuts, too.

A few delicious swaps I’ve tried

This recipe lends itself to a few easy adaptations based on your personal preference and what you’ve got on hand. Here are a few swaps that work really well:

• Swap half the flour for whole wheat flour if you like a nuttier, more complex flavor.
• Swap in toasted walnuts instead of pecans.
• Swap raisins or chopped dates instead of currants.
• Use the oil of your choice—I like the neutral flavor and health benefits of avocado oil, but you could certainly use canola oil or olive oil instead.

A few other spring cake recipes we love!

Berries and Cream Layer Cake

This is my absolute fave cake to make for kids’ birthday parties—and yes, you can totally use a cake mix in a pinch.

Rhubarb Meringue Cake

Aran Goyoaga whipped up this cake for our brunch together last spring, and I’m still dreaming of this light and airy meringue cake with spring rhubarb.

The Best Lemon Loaf Cake

We tried and tested the best lemon loaf cake recipes on the internet, and this one is 100% better than Starbucks.

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Orange Carrot Cake with Cream Cheese Frosting

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  Author: Camille Styles

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This orange carrot cake with cream cheese frosting is truly the best. It’s a Styles’ family classic! It’s the perfect dessert for Easter, Mother’s Day, or any springtime gathering.

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Ingredients

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• 1 1/4 cups oil of your choice*
• 3/4 cup light brown sugar, packed
• 3/4 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups shredded carrots
• Grated zest of one fresh orange
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• 1/3 cup currants
• 1/2 cup toasted pecans, finely chopped, plus more for garnish

for the cream cheese orange frosting:

• 12 ounce cream cheese, room temperature
• 3/4 cup butter, softened
• grated zest of one orange
• 6 cups powdered sugar
• 1 teaspoon orange extract

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Instructions

1. Preheat oven to 325. Grease and flour two or three 9-inch round cake pans (you decide how many layers you want!)
2. In the bowl of a standing mixer, beat oil and sugars on medium-high heat for about 3 minutes. Add eggs one at a time, beating after each addition. 
3. Add flour, baking powder, baking soda, salt, and cinnamon, and use a fork to whisk dry ingredients together before turning mixer to low. Beat just until blended.
4. Stir in carrots, zest, extracts, nuts, and currants.
5. Divide among prepared cake bans and bake in center of oven for 30 – 35 minutes, until a cake tester inserted in center comes out clean.
6. Cool 10 minutes, then turn out onto cooling racks. Let cool completely before frosting.

Cream Cheese Orange Frosting:

1. Beat cream cheese, butter, zest, and extract until smooth. Gradually add powdered sugar and beat until smooth.
2. Frost cake between layers, as well as sides and top. Decorate with chopped toasted pecans if desired, and store in refrigerator.

Notes

*I like to use avocado oil, but you can use olive oil or canola oil if preferred.

The post My Mom’s Carrot Cake Recipe is Famous Thanks to This Secret Ingredient appeared first on Camille Styles.

Pizza is my love language. What’s not to love about a chewy dough paired with a plethora of topping combinations that can range all the way from sweet summer peaches and balsamic to savory caramelized onions and prosciutto? With endless options, it takes a lot for a pizza to achieve standout status, but there’s one pizza that gets me every time. If you’ve watched Chef’s Table Pizza and caught the episode of Chef Ann Kim in Minneapolis, just know this: the Boise pizza at her restaurant, Pizzeria Lola, is one of my all time favorite pizzas ever. It’s a potato pizza. And it is so dang good.

If you’ve never had a potato pizza before, let me enlighten you as to why it’s the ultimate pie. The Pizzeria Lola version includes gruyere, caramelized onions, and thinly sliced potatoes that work so perfectly together. The potatoes get so soft that they almost melt in your mouth while adding this extra texture to the pizza and when paired with the other toppings is just incredible. As an ode to my favorite pizza and as we enter spring and summer pizza season, I just had to create my own potato pizza.

Ingredients for this Potato Pizza

The best part of this pizza is that with a few shortcuts and store bought items, this pizza has a very light ingredient list.

Pizza dough. Homemade like Camille’s version or store bought pizza dough will work just great here.

Pesto. We’re deviating from the Pizzeria Lola version, but I like green things on pizza, and the herbaceous flavor of a basil pesto on this pizza is a must. Use store bought or homemade if you’ve got it!

Potatoes. I’m going to be picky and tell you to use a yukon gold potato here. The starchiness and the way they kind of melt in your mouth. Prep these with a mandolin to get as thin of slices as possible and toss generously with olive oil.

Gruyere cheese. You could absolutely use a mozzarella cheese here, but I like gruyere with the potatoes on this pizza and how melty it gets.

Salad. Weird to see salad as a pizza ingredient? Never. I love salad on pizza. I like that it adds a bright freshness to the pizza and can also be served alongside it. For this springy version, I used shaved asparagus, arugula, and peas tossed simply in lemon juice and olive oil.

Tips for Making Pizza in the Oven

Let’s be honest, we’re never going to get the charred leopard spots on a pizza in the kitchen oven that we will from a pizza oven. But because not all of us have a full pizza oven, here are a few tricks I’ve learned to try and get the same effect.

Use a baking steel and preheat in the oven.

Prep your dough on a pizza peel with flour and semolina to avoid sticking.

Less toppings can be more. I know the temptation to load up your pizza with everything, but being a little more light handed and selective with ingredients, especially with a thinner crust pizza, is just as delicious.

How to Serve Your Potato Pizza

As I mentioned above, I LOVE salad on pizza. And especially because the toppings on this pizza lean on the richer side, it’s nice have a little acidic and fresh bite to balance everything out. Prep your salad while the pizza cooks, and top when ready to serve. Even if you just have some arugula on hand, giving that a quick toss in lemon juice and olive oil for the pizza is so delicious.

Other Pizza Recipes to Try

We love pizza here at Camille Styles, so you know we have a whole roster of go-to combinations we love.

Peach Pesto and Balsamic Pizza

Bacon Apple and Sweet Potato Pizza

Spinach and Ricotta Pizza

Pepperoni Sheet Pan Pizza

Scroll on for the recipe, and if you make this potato pizza, be sure to leave a rating and comment below.

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Spring Potato Pizza with Asparagus and Burrata

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★★★★★

5 from 1 reviews

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  Author: Suruchi Avasthi
• 
  Total Time: 35 minutes
• 
  Yield: 1

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An easy spring potato and pesto pizza to make for your next pizza night.

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Ingredients

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• 1 store bought or homemade pizza dough
• 1/2 cup pesto, homemade of store bought
• 1 cup gruyere cheese, grated divided
• 1 large yukon gold potato, thinly sliced with a mandolin and tossed in olive oil
• 1/2 cup asparagus, thinly sliced
• 1 cup arugula
• 1/4 cup frozen peas, thawed
• 1/2 lemon, juiced
• 2 tbsp olive oil
• 1 ball burrata

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Instructions

1. For the pizza. Preheat oven to 450 degrees F and place a large baking sheet or baking steel in the oven to heat as you prep the pizza dough. Stretch pizza dough into a round shape on a pizza peel coated with semolina and flour to prevent sticking. Top with pesto, half of the gruyere, then the potatoes, then the other half of the gruyere. Remove the baking sheet from the oven and transfer the pizza to the sheet. Place back in the oven and turn the temperature up to 500 degrees F. Bake for 15-18 minutes until the crust is golden brown and the cheese is melted and golden.
2. For the salad. Toss the asparagus, arugula, and peas with the lemon juice, olive oil, salt and pepper.
3. To assemble. Remove the pizza from the oven when done, top with salad and torn burrata. Salt and pepper to taste. Enjoy!

• Prep Time: 15
• Cook Time: 20
• Category: Pizza
• Cuisine: Italian

Keywords: pizza, potato, vegetarian, pesto

The post If You’ve Never Had a Potato Pizza, It’s Time to Change All That appeared first on Camille Styles.

Chicken and I have a complicated relationship. I’ll go long stretches of time when it just doesn’t interest me, and then—I’ll try a bite of perfectly-prepared chicken and suddenly, I’m feeling it again. And that’s the thing about chicken—it’s all in how you season it. Its reputation as a bland protein source only reflects a boring preparation. If I’m going to cook chicken, I’m going to infuse it with so much flavor in the form of herbs and seasoning that it’s supremely satisfying and excites my taste buds. And my favorite way to make sure chicken stays moist and succulent, whether it’s seared on the grill or baked in the oven? Using yogurt in my marinade.

Why do you marinate chicken in yogurt?

Marinating chicken in yogurt is a tried-and-true technique that’s beloved by chefs, and frequently used in middle eastern cuisine. The yogurt slowly tenderizes meat, leaving it pull-apart tender and full of flavor. A yogurt-based marinate also creates a delicious crust on any type of meat, especially when grilling. I really can’t describe to you how effective and delicious this technique is on chicken—you’ve just got to try it.

I like to use full-fat plain greek yogurt in my marinade. It’s a good consistency for forming that perfect exterior crust, plus it’s usually what I have on hand in my fridge.

A very green marinade for spring

I didn’t set out to make a marinade that was so green, it might as well be a St. Patrick’s-themed recipe… yet here we are. It likely has something to do with the fact that I threw in an entire bunch of fresh parsley into the blender. Yes, it’s a lot of parsley, and yes, it’s delicious. And this herb-y sauce is so versatile. It adds bright color and bold flavor to everything from this yogurt-marinated chicken to slathered over flatbread or tossed with pasta. I’ve even mixed it with an extra splash of oil and vinegar for a delicious salad vinaigrette.

If you’re growing fresh herbs this season, this recipe is the perfect time to harvest your own and blend up in this marinade. It’s equally delicious when made with basil, mint, chives, or (my favorite) a mix of all of them. Either way, once you’ve made it, let the chicken marinate for at least 8 hours (or even better, overnight.) Yogurt is a “gentler” marinade than a typical citrus-based one, so it takes a bit longer for it to reach its full effect.

What is chicken paillard?

I’ll forever associate chicken paillard with one of our favorite restaurants in Paris, Hotel Costes. I’ll preface this by saying that Costes isn’t really a place that you go for the food. The lunch is pretty good, but let’s just say that last time we were there, Lenny Kravitz was sipping champagne at a table nearby. You go to Costes for the people-watching.

Anyway, one of their signature dishes is a chicken paillard that’s pounded as thin as a pancake, lightly grilled, and topped with arugula. We always order it with a bowl of matchstick-thin pommes frites, and it feels so classic and celebratory. Especially with champagne.

Paillard is a french bistro classic, and it’s a term for a piece of chicken (or other meat) that’s been thinly pounded and seasoned before cooking quickly. It’s often served with fresh greens, making it a simple one-dish dinner that sounds fancy, but is perfect even for busy weeknights.

What to serve with grilled yogurt-marinated chicken

I like to finish off this grilled yogurt-marinated chicken with a handful of bright peppery arugula, some big shavings of fresh parmesan, and a drizzle of extra-virgin olive oil. Try it with a side of grilled asparagus or some oven-baked fries if you’re feeling french bistro vibes. Either way, it’s best eaten outdoors in the sunshine, paired with a very cold glass of rosé.

Scroll on for the recipe for this grilled yogurt-marinated chicken

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Grilled Yogurt-Marinated Chicken with All the Herbs

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★★★★★

5 from 1 reviews

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  Author: Camille Styles
• 
  Total Time: 8 hours 40 minutes
• 
  Yield: 4 servings

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Marinating chicken in yogurt makes it tender and full of flavor. This simple grilled chicken recipe is perfect for summer gatherings and easy enough for a weeknight dinner.

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Ingredients

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for the marinade:

• 1/2 bunch parsley
• 2 lemons, zest and juice
• 1/2 shallot
• 1 garlic clove
• 3/4 cup olive oil
• 2 tbsp honey
• 2 tbsp hot water
• Salt and pepper
• 1/2 cup full-fat plain greek yogurt

for the chicken:

• 4 skinless boneless chicken breast halves, pounded thinly
• kosher salt and freshly-ground black pepper
• 6 cups fresh arugula
• 1 shallot, thinly sliced
• garnish: flaky salt, fresh shavings of parmesan, lemon wedges, and extra-virgin olive oil

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Instructions

1. First, make the marinade by blending everything together in a blender.
2. Place the chicken in a baking dish or large ziploc. Pour the marinade over it and let marinate in the fridge for at least 8 hours (or overnight.)
3. When ready to prepare, prepare a grill or grill plan to medium-high heat. Let the excess marinade drain off the chicken, then season both sides with lots of salt and pepper.
4. Grill on each side for about 5 minutes per side, until lightly charred and cooked through. Place chicken on a serving platter or individual plates, top with arugula, then sprinkle over sliced shallot and shaved parmesan.
5. Drizzle extra-virgin olive oil over arugula, add a pinch of flaky salt and pepper, and serve with lemon wedges. Eat!

• Prep Time: 30 minutes
• Marinating Time: 8 hours
• Cook Time: 10 minutes
• Category: dinner
• Method: grilling

Keywords: easy grilled chicken, yogurt-marinated grilled chicken

The post If You Aren’t Adding Yogurt to Your Chicken Marinade, You’re Doing It Wrong appeared first on Camille Styles.

This time of year, Midwest weather is always a bit of a grab bag. One day the sun is shining and you can leave the house without your hat and scarf, and the next day it’s back below freezing. Despite craving the freshness of spring, all you can bring yourself to eat is a hot bowl of soup. But don’t worry, this creamy one pot parmesan orzo has you covered.

Think all the creamy and cheesy deliciousness of mac and cheese with the bright fresh flavors of spring produce, all made in on pot. This is my magic meal for nights when cooking feels like the last thing I want to do. It’s packed with flavor thanks to the selection of veggies and salty parmesan, but feels light and bright enough for the spring season when the craving for fresh produce begins to take over. So let’s talk about this parmesan orzo recipe…

Ingredients for One Pot Parmesan Orzo

Leeks. Instead of an onion, I wanted to use the slightly sweeter darling of spring time, a leek. To prep, slice into thin pieces and wash thoroughly, as leeks are really good at hiding dirt between the leaves. And yes, you can use a shallot or onion if you need to substitute.

Orzo. Orzo is a type of pasta that is kind of shaped like a long grain of rice. It has the same bite and texture as a pasta, but I like it in this recipe to eat more like a pastina or risotto.

Vegetable broth. Instead of using water, use broth of your choice to add an extra layer of flavor.

Spring vegetables. This is where you can use what you have on hand, but as a nod to the spring season, wanted to stay around a theme of green veggies. I used shredded zucchini, peas, asparagus, and kale, but you could use any greens, chopped carrots, or broccoli.

Heavy cream. Just a splash will add some nice creaminess.

Parmesan. To give this the cheesy mac and cheese vibes, parmesan is our favorite.

How to Make This Spring Parmesan Orzo

This recipe is a winner because it is a one pot recipe. Yes, everything gets done in one pot.

While you caramelize the leeks in the pot, toss in your dry orzo to get it a little toasty, and then add the shredded zucchini. I love hiding extra vegetables in my meals, and by shredding the zucchini, it becomes a similar size to the orzo so blends into the base of the recipe while fitting in an extra serving of vegetables. Then all you have to do is add the broth with the rest of the vegetables and boil to package directions so the orzo soaks up the broth and the veggies cook and become tender.

Once the orzo has cooked and the pot has thickened, add a splash of heavy cream and a generous helping of parmesan cheese. Stir it together and you are left with a thick and creamy mac and cheese/risotto like texture that is equally as cozy as it is delicious.

What to Serve With This Orzo Recipe

While this parmesan orzo is delicious on its own, to make it a full meal, serve with a fresh green salad or protein of choice. Personally to keep this vegetarian, I like to just make a soft boiled egg to serve over the top of my bowl, but you can also use chicken or fish.

Storing and Reheating Tips

Unlike long noodles that I don’t think heat up all that well, because of the small shape of the orzo and the creaminess of the dish, it reheats perfectly.

To store, just keep in an airtight container in the fridge. To reheat, add to a bowl and reheat in the microwave or on the stove with extra broth to thin out the texture. This makes for the easiest lunch box and office lunch because of how well it stays for a few days in the fridge. Your lunch time self will thank you.

Other Spring Recipes You’ll Love:

With all the fresh ingredients at your fingertips, spring is arguably one of the best times of year for inspired cooking. Make the most of the season with more of our favorite springtime recipes.

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Pink Radicchio Salad

Green Goddess Pasta Salad

Pluot Galette with Crème Fraiche

Scroll on for the recipe, and if you make this parmesan orzo, be sure to leave a rating and comment below.

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One Pot Parmesan Orzo

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• 
  Author: Suruchi Avasthi
• 
  Total Time: 30 minutes
• 
  Yield: 4
• 
  Diet: Vegetarian

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This one-pot parmesan orzo is an easy vegetarian dinner for cozy weeknights.

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Ingredients

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• 2–3 tablespoons of olive oil
• 1 large leek, thinly sliced and cleaned
• 1 teaspoon dried thyme
• 1 cup orzo pasta
• 1 large zucchini, shredded
• 1 1/2 cups chopped asparagus
• 4 cups of vegetable broth
• 1 cup frozen peas, thawed
• 1 small bunch of kale, chopped
• 1/4 cup heavy cream or milk of choice
• 1/2 cup grated parmesan

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Instructions

1. Add oil to a large stove top pot and bring to a medium heat.
2. Add the leek with a big pinch of salt, pepper, and dried thyme. Stir to combine and cook for about 10 minutes, stirring frequently, until the leek begins to soften and caramelize.
3. Add the dry orzo to the pot and stir to combine, toasting for about 2 minutes.
4. Add the zucchini and asparagus to the pot with the 4 cups of vegetable broth. Bring up to a boil, then lower the heat to a simmer. Cook orzo according to package instructions until cooked through and has thickened.
5. Add the peas and the kale in the last few minutes of cooking.
6. Remove the pot from heat and add the cream and parmesan. Stir to combine until smooth and creamy. Salt and pepper to taste.
7. Top with a squeeze of lemon juice and fresh herbs if desired.

• Prep Time: 10
• Cook Time: 20 minutes
• Category: Dinner

Keywords: orzo, parmesan, vegetarian

The post This Easy One-Pot Orzo Is the Ultimate Mac and Cheese Upgrade appeared first on Camille Styles.

Ahhh… the sweet taste of a new season is in the air and we’re salivating over all the spring produce we get to play with in the kitchen. Think asparagus, artichokes, arugula, mint, peas, and radishes—there’s so much to explore. But just because it’s getting warmer doesn’t mean we have to take one of our favorite meals off the menu. Enter: spring pasta recipes. Loaded with all the freshest green vegetables and herbs, these delicious dishes will make you feel just as good as they taste.

There’s something about pasta in warm weather that makes us crave a trip to Italy. I think it’s safe to say we’re all feeling the travel bug (and have been for a while), but who says you need to get on an airplane to be transported to the Italian coastline? Why not book a ticket to the food capital of the world via your tastebuds? It’s as simple as that.

Featured image by Michelle Nash.

16 Spring Pasta Recipes to Celebrate Fresh, Seasonal Veg

If, like us, you’re longing for an Italian jaunt, then head to the farmer’s market this week and pack your pasta with all the incredible seasonal ingredients to make these spring pasta recipes. After that, it’s just a matter of closing your eyes and letting your senses take you away. We’ll see you there!

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Why We Love It: While we haven’t ever met a pasta we didn’t like, our favorite recipes are the simple, fast, and delicious ones. This perfect-for-spring pasta is all of that: 30 minutes, a blender dressing, and ingredients you’ll likely have on hand. But… it’s also on our list of top spring pasta recipes because it has plenty of what we love: crispy bacon, briny artichoke hearts, and plenty of peppery arugula. We guarantee you’ll eat it with your eyes first.

Hero Ingredient: Two tablespoons of honey in the dressing might come as a surprise, but it adds the perfect balance of sweetness to this brightly-flavored dressing.

Pesto Pasta Primavera

Why We Love It: I love a good alliteration, especially when it comes to three words that describe my perfect meal. This recipe is always Camille’s answer when the inevitable what should I make for dinner? question strikes. It’s light but satisfying and easy enough to whip up any night of the week. Mondays included.

Hero Ingredient: Frozen peas are the secret weapon of many a simple (but stunning!) weeknight meal.

Green Goddess Pasta Salad

Why We Love It: This deliciously easy vegan option is perfect for spring holiday gatherings because you can make it ahead of time. It’s also loaded with in-season vegetables, chickpeas, and a dressing that’s bursting with fresh goodness (basil, spinach, chives, and green onions). Spring pasta doesn’t get much better than this.

Hero Ingredient: If you’re looking for a plant-based solution to fulfill your cheesy cravings, nutritional yeast is always the answer.

Creamy Vegan Pasta with Tomatoes and Basil

Why We Love It: Creamy and vegan? Better believe it. Inspired by Amy Chaplin’s gorgeous cookbook Whole Food Cooking Every Day, Camille set out to make her own version of the cookbook’s walnut sauce. With zero dairy required, this sauce still manages to coat every noodle with creamy goodness. Oh, and if you needed any more convincing: the sauce can be made ahead of time.

Hero Ingredient: Garnishing your pasta with just a little lemon zest keeps its final flavor bright and balanced.

Green Sauce Pasta

Why We Love It: When it comes to pasta, anything green immediately cues my mind to pesto. But this five-ingredient sauce gets the job done with its own creative take on the classic. The basil and parmesan are to be expected, but peas, asparagus, and spinach send this pasta’s vibrant green hue home. Pasta perfection? You bet.

Hero Ingredient: Throughout spring and beyond, basil is hands down my favorite herb. It’s sweet and slightly spicy while still feeling light. I love how it incorporates seamlessly into this sauce.

Ratatouille-Style Roasted Vegetable Pasta

Why We Love It: With the warmer weather comes outdoor gatherings, and after a few (long) months indoors, we’re ready for a party. While this pasta does require a little more prep than the other spring pasta recipes on this list, we can say without a doubt that it’s totally worth it. If only to see your dinner guest’s eyes light up at every plate’s veggie-filled beauty.

Hero Ingredient: Opt for Italian seasoning or Herbes de Provence. Whichever you choose, it’s the key to tying this dish together.

One Pot Garlicky Mushroom Pasta with Sausage & Arugula

Why We Love It: “Garlicky” is my new favorite adjective. I’m a forever fan of its pungent, borders-on-spicy flavor. It’s a surefire way to bring a bright, punchy flavor to your pasta. Oh, and if you’d prefer a pasta that’s fully plant-based, feel free to omit the sausage. The pound of baby bella mushrooms are meaty enough. Consider your carb cravings satisfied.

Hero Ingredient: Even if it’s not the primary flavor, the lemon juice and zest help enhance all the many flavors this pasta packs.

Summer Veggie Pasta Salad with Feta & Lemon-Tahini Dressing

Why We Love It: Summer or spring, the beauty of this pasta salad is that it’s tasty all throughout the year’s warmer months. At first glance, tahini might seem like an odd addition to a pasta sauce. (We’re not making hummus here, after all.) But it’s thanks to the Middle Eastern condiment that you get an umami-filled, super smooth pasta salad dressing that’s 100% plant-based. And it plays perfectly well with the salty feta and citrus flavors.

Hero Ingredient: The cucumber cools the entire dish down with a lovely refreshing bite.

Miso Tomato Pasta

Why We Love It: Low effort, high reward. This is one of the easiest meals to throw together, but it tastes like a hundred bucks. The trick to filling this pasta with flavor is slow-roasting the tomatoes and garlic in lots of olive oil. You’ll bring out all their sweet, caramelized goodness. Who doesn’t love a soft and succulent tomato that bursts in your mouth?

Hero Ingredient: Miso is the ultimate umami booster.

Tikka Masala Pasta

Why We Love It: If you’re looking for spring pasta recipes that double as comfort food then look no further than this genius pasta that fuses Italian and Indian cooking. For the food purists at heart, you’re missing out. Expect plenty of heat, flavor, and saucy goodness. If you need a shake-up in your spring dinner routine, this is the perfect solution fit for any night of the week.

Hero Ingredient: The spices are unmatched—and each delivers something a little different to the resulting dish. Cinnamon, turmeric, red chili powder, coriander, cardamom, cumin, and garam masala. This is the perfect pasta for those spring snow days that take you by surprise.

Vegetarian Pasta Bolognese

Why We Love It: As you can tell by the “vegetarian” label, this is not your typical bolognese. And while the sauce is easy, it’s far from basic. Tofu, carrots, celery, and mushrooms are the plant-based answer to perfecting this classic Italian pasta. It’s proof that you really don’t need to spend hours in the kitchen to make a delicious meal either. If you want to level up, use freshly sweet, sun-ripened tomatoes. But know that canned tomatoes also work in a pinch.

Hero Ingredient: Use a heavy hand when topping your pasta with (freshly grated) parmesan.

Rigatoni with Brussels Sprouts & Kale Pesto

Why We Love It: Brussels sprouts may lean more toward winter, but the burst of fresh flavors and the verdant color is all spring, baby. The kale pesto infuses this delightful spring pasta recipe with all the flavors of the season, but with a carby, comforty twist. Oh, and it takes just 15 minutes to make from start to finish. Have we convinced you yet?

Hero Ingredient: Rigatoni gives the kale pesto something to grip onto, resulting in perfect, lightly-coated tubes of pasta.

Spaghetti alla Nerano

Why We Love It: After watching Stanley Tucci’s Searching for Italy, Camille Styles food editor Suruchi was prompted to create her own version of the famous Spaghetti alla Nerano—and she did not disappoint. This pasta will transport you to the Amalfi Coast with its delicious Italian-inspired flavors.

Hero Ingredient: While we might think of zucchini as only a stand-in for pasta, pan-frying it with shallots and garlic and tossing with your noodles does the veggie justice.

Easy Caprese Pesto Penne

Why We Love It: Transport yourself to the island of Capri with this spin on the famous caprese salad. Bursting with our favorite fresh flavors, we’ve all made it a part of our weeknight rotations. It literally takes 10 minutes to prep from start to finish. Truly, what’s not to love? (FYI—If you’re looking to build your repertoire of caprese pasta, we’re also obsessed with Half-Baked Harvest’s Caprese Pesto Pasta, too!)

Hero Ingredient: The key to emulating the Italian version is to use the creamiest, most mouthwatering buffalo mozzarella you can find.

Lemony Pasta Carbonara With Peas and Zucchini

Why We Love It: It was during Camille’s first evening in Italy when she twirled a strand of al dente pasta and bit into the most perfect carbonara that this recipe was born. Maybe it was the fact that she was sitting in a vineyard in Italy, or maybe it was actually the perfect spaghetti carbonara recipe passed down from the chef’s Nonna, but she’s been chasing those flavors ever since. Whatever the inspiration, this is the recipe she concocted to replicate that magical pasta.

Hero Ingredient: We recommend you make it with bucatini pasta. It looks like thick spaghetti from the outside, but the inside is hollow, meaning it fills up with sauce. Nope, you’re not dreaming!

Almond-Mint Pesto Pasta

Why We Love It: The secret to taking your pesto to the next level? Blanching the herbs and garlic first before adding to the rest of the ingredients totally enhances the flavor and removes bitterness. I love this recipe’s interpretation of the classic pesto. While the basil helps it retain the original’s recognizable bright bite, the two bunches of mint lend it all a little freshness.

Hero Ingredient: The mint is unexpected but totally brilliant.

This post was originally published on April 15, 2021 and has since been updated.

The post 16 Recipes That’ll Have You Convinced: Pasta Is the Perfect Spring Meal appeared first on Camille Styles.

One thing that most of us have learned from years of posting to Instagram? A visually stunning dish that looks as beautiful as it tastes can add major wow factor to a meal. And though a leafy green salad piled high with aesthetic toppings and colorful vitamin-rich veggies is always a standout, today’s salad breaks the norm. The springtime winner of “most photogenic” side officially goes to: this pink radicchio salad with blood oranges and hazelnuts.

Camilla Marcus made this salad at the garden-to-table lunch she hosted in LA last month (be sure to hop on over for the other recipes she prepared that day). And if you’re new to the world of radicchio, you’re in for a treat. It’s one of my favorite colorful veggies to grill, roast, or add to a salad raw, bursting with a delicious bitterness that’s just made to combine with olive oil. Here’s what you need to know.

What is the best way to eat radicchio?

Radicchio is one of those ingredients that can be enjoyed in plenty of dishes without spending hours prepping in the kitchen. In this recipe, radicchio is served raw and accompanied by a vinaigrette that adds the perfect amount of pop to this veg. However, the possibilities extend far beyond salads with radicchio. You can grill, sauté, or roast any variation of radicchio to experiment with texture and flavor.

How to Take the Bitterness Out of Radicchio

When radicchio is cut or chewed, certain chemical compounds are released, making this veggie a tad bitter. To cut down on this acidity, radicchio is sometimes soaked in water after the leaves are cut. In this recipe, the vinaigrette for the salad is used to combat the pesky bitterness.

How to Prepare Radicchio

As the texture and flavor of radicchio differ from that of lettuce, the preparation process is a bit different. Choosing radicchio heads with firm leaves is key, especially when using the leaves in a raw salad like this one. Start by removing any leaves that look wilted and cut the radicchio in half before removing the v-shaped stem. From there, it’s up to you how to further dissect your veggie before cooking. Once you’ve chosen your method of cooking, pairing radicchio with salty or tangy flavors helps tone down the bitterness.

More Spring Salad Recipes You’ll Love

Need more salad inspo this spring? These recipes have you covered.

The Best Simple Green Salad

Charlie Bird Farro Salad

Pea Salad with Mint and Microgreens

Radish & Fennel Citrus Salad

Scroll on for the recipe, and if you make this pink radicchio salad, be sure to leave a rating and comment below!

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Pink Radicchio Salad

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  Author: Camilla Marcus

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The surprising shade of pink isn’t the only thing to love about this salad—it’s filled with a variety of delicious toppings and a tangy vinaigrette.

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Ingredients

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• 4 heads pink radicchio (Camilla used Wiser farms)
• 1 cup hazelnuts
• 4 blood oranges
• 4 ounces ricotta salata or aged cheddar
• 1 cup fresh herbs (fennel fronds, parsley, chives, dill, mint, basil—whatever you’ve got)

Dressing:

• 1/2 cup west~bourne extra-virgin avocado oil
• 1/4 cup white wine or champagne vinegar
• 1/4 cup fresh fruit juice—use whatever you have on hand!
• Kosher salt and freshly ground black pepper
• Pinch of ground cumin, to taste
• Pinch of ground coriander, to taste

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Instructions

1. Make dressing: shake up everything in a mason jar. Taste and adjust seasonings as desired.
2. Toast hazelnuts and rub between towels to remove some of the skin.
3. Wash and dry radicchio. Remove whole leaves and pile into large salad bowl.
4. Remove peel and pith from blood oranges. Slice thinly into wheels.
5. Shave ricotta salata.
6. Top the radicchio with the blood orange slices, cheese, and hazelnuts. Add a liberal amount of dressing, season with salt and pepper, then use your hands to massage it into all the leaves. Top with fresh herbs, give it another toss and serve.

The post A Pink Radicchio Salad That’s a Real Spring Stunner appeared first on Camille Styles.

If you’ve heard of einkorn, it’s likely because you’re familiar with its flour form. Einkorn is typically used for baking purposes in everything from bread to muffins to cake to waffles—yes, waffles. If that’s where your knowledge of the ancient grain ends, I don’t blame you. But there’s a wide world to be discovered when you start mixing einkorn into your meals. Used as a grain, einkorn can be layered with fresh greens and fruits, creating a perfectly nutty, satisfying einkorn salad that doubles as the perfect spring side.

Chef and entrepreneur, Camilla Marcus knows these truths of einkorn well. It’s why she used it as the base for this irresistible spring salad at the lunch she hosted in her backyard in LA. See, grain salads boast endless possibilities. They’re perfect for large gatherings or a simple weeknight salad. Einkorn berries pair well with a variety of different rich cheeses, like chèvre or feta, and are a great textural addition to veggies like spinach and kale.

What is einkorn?

Einkorn is a wheat grain whose use dates back thousands of years. (Fun fact: it’s often considered “man’s first wheat.”) Einkorn also doesn’t contain the D chromosome, which has been discovered to cause wheat intolerance in many people. Its low gluten content has led to the popularity of einkorn flour, which is used both for flavor and to limit allergy symptoms for people with wheat or gluten allergies.

How do you use einkorn?

Einkorn can be milled into flour and used as a substitute for all-purpose flour. This einkorn salad uses einkorn berries straight from the husk as a texture-filled topping for salad. It’s a great, low-gluten substitute for rice in risotto or used to round out a plant-based meal with a little protein. Einkorn is versatile and totally delish—it might just become one of your pantry staples.

Einkorn Berries Versus Flour

Whether you choose the flour or berry form of this diverse grain, there are plenty of options that’ll make you fall in love with einkorn. As mentioned above, einkorn berries can be used as a healthier alternative to rice in risotto, cooked the same way, or as a topping for a salad like in this recipe. In its flour form, options include anything from a flour substitute used in a delicious dessert crisp to a loaf of sourdough bread that you can use throughout the week.

Tips for Cooking Einkorn

Cooking einkorn berries is simple and only requires two ingredients. Bring water to a boil and simmer berries on low for 30-35 minutes, depending on the amount being prepared. Typically, you can add two cups of water to every cup of wheat berries. Once it’s cooked, simply fluff it with a fork and season.

Scroll on for the recipe, and if you make this einkorn salad, be sure to leave a rating and comment below!

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Einkorn Salad with Charred Squash

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  Author: Camilla Marcus

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This irresistible, nutty, and rich grain is about to be your new go-to. It’s the perfect way to turn squash and seasonal veggies into a satisfying salad. 

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Ingredients

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• 2 cups einkorn
• 1 whole kabocha squash
• 8 radishes
• 1/4 cup pickled mustard seeds
• 1/4 cup toasted pine nuts
• 1 cup fresh herbs (parsley, chives, dill, mint, cilantro basil—whatever you’ve got)

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Instructions

1. Cook einkorn and season. 
2. Cook whole kabocha squash by nestling it into the hot coals of a grill, or roasting in the oven, until it’s soft and tender throughout. Cut it down the middle, then remove the seeds. Let cool. 
3. Add einkorn to a serving bowl. Slice radishes and add to the bowl. Add mustard seeds, pine nuts, and herbs. Season with salt and pepper, then toss together. 
4. Use your hands to tear the kabocha squash into bite-size pieces. Add to bowl, then gently toss. Taste to adjust seasoning and serve. 

The post This Einkorn Salad With Charred Squash is So Satisfying appeared first on Camille Styles.

Let’s face it, desserts can get repetitive. Sometimes baking a multi-step apple pie or slaving over a batch of cinnamon rolls can sound daunting. If baking hasn’t been in your schedule lately, meet the galette. The easy-to-make French pasty is both light and bursting with flavor. This pluot galette uses fresh fruit and a decadent crème that’s sure to find its way onto your next dinner party menu.

The best part about a galette? It can be filled with anything your heart desires. From in-season fruits to savory combos to sweet cream cheese and almond extract, it’s one of those dishes that can adapt to any mood or craving. When chef and entrepreneur, Camilla Marcus served this pluot galette at the lunch she hosted in her backyard in LA, we all deemed it the perfect spring dessert. Why? Because it’s easy, endlessly customizable, and always delish.

What is a galette?

A galette is a French dish loved for its beauty and forgiving nature (re: it’s foolproof) that combines puff pastry with sweet or savory fillings. Bonus: a galette doesn’t require a tin to make. Simply roll out your pastry, spoon out your filling, roll up the crust, and pop it in the oven. This recipe uses fresh pluots for the filling, making for a sweet and savory taste with fresh fruit flavors.

What is the difference between a tart and a galette?

There aren’t many differences between these two beloved desserts. Galettes are essentially a pie without the pie pan and can be made with any type of pastry dough. Tarts, on the other hand, only have a bottom and use a much thicker dough.

If the idea of a galette hasn’t won you over yet, don’t fear. There are three types of galettes. The Galette Breton is a buckwheat crepe with savory fillings. A Galette de Rois, also known as a King Cake, is a dessert pastry eaten on Epiphany. A Fruit Galette, like this one, takes fresh fruit and makes it the center of this decadent pastry.

How to Serve Your Galette

After coming out of the oven, let your galette cool a bit before serving. To prevent the galette from becoming soggy, brush the interior with egg whites before filling with your mixture of choice. The egg white allows for a seal to prevent moisture from soaking through the crust. A galette can also benefit from sweet or savory toppings, like this recipe’s creme fraiche (aka, fresh cream).

Scroll on for the recipe, and if you make this galette, be sure to leave a rating and comment below!

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Pluot Galette with Crème Fraiche

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  Author: Camilla Marcus

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It’s hard to turn down a fresh fruit dessert, especially when it’s this easy to make. This galette will change the way you bake for the better. 

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Ingredients

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• 1 package west~bourne House Pie Crust Mix
• 2/3 cup west~bourne Refined Avocado Oil (or oil of your choice)
• 8 ripe pluots (or any stone fruit—Camilla used pluots from Arnett Farms)
• 1/2 cup Sunflower seed butter
• 1 egg, beaten (optional—omit if vegan)
• 1 cup crème fraiche
• Maldon salt

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Instructions

1. Preheat the oven to 350 F. 
2. Place dry mix in a bowl with 2/3 cup avocado oil and stir until combined. Add one cup of water to the mixture, one tablespoon at a time to form the dough into a ball. Remove the dough from the bowl and place it on a clean surface. 
3. One dough ball makes two pie crusts; cut the ball in half and form each half into discs. Wrap each disc with parchment paper and refrigerate for at least 1 hour and up to 2 days (you can freeze it for up to 3 months). Roll between sheets, and press the dough into a free-form shape on parchment paper.
4. Divide the sunflower seed butter between them and spread it across the bottom of the crust.
5. Thinly slice the pluots, then fan them into pretty shapes on top of the sunflower seed butter. Leaving a 2-inch border on all sides.
6. Use your fingers to fold the edges of the pie crust over the pluots. Brush the crust with egg wash if desired.
7. Bake for 15-17 minutes until the outside starts to brown. Slice and serve with crème fraiche and Maldon salt at the table.

The post Skip the Pie—This Fresh Fruit Galette Is Your New Spring Fave appeared first on Camille Styles.