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
• 
  Total Time: 1 hour 15 minutes
• 
  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

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  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

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• 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.

“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.

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.

Let me paint a picture. It’s 11 p.m. My apartment is filled with candlelight and the sound of Harry Styles’ voice. I’m dancing in front of my oven, waiting for the vegan banana muffins that I decided to bake at 10:30 p.m. Because it’s a Friday night during the era of social distancing. Standing over the counter with a fresh banana muffin in my hand, I realize I made the right decision. I’m living my best life.

That was three years ago now. While the spring of 2020 completely overhauled my social life, I won’t lie: I’m still singing and dancing my heart out in the kitchen on many Friday nights. Because one of the beautiful things about quarantine is that I started falling in love with my own company. And these vegan banana muffins, of course.

How These Vegan Banana Muffins Came to Be

Now that we’re strolling down memory lane, I’ll remind you: everyone was making banana bread. There was a full and unapologetic embrace of 2020’s homemaker vibes. We were cultivating sourdough starters and learning to (properly) brew coffee. Folks were starting gardens and working their way through their TBR lists. We were all leaning into the meditative state that comes with using your hands and connecting to life off-screen. And during that time, I found that there was no greater opportunity for self-care than making the most of my kitchen counter’s overripe bananas.

And yes, I’m still happily baking up these treats in 2023. They’re that good, that easy, and that foolproof.

There’s a reason so many of us call banana bread our go-to. It’s simple, straightforward, and lends itself to customization for those of us with a constant hankering for chocolate or cinnamon crumble.

With plenty of time to experiment in 2020, I had obsessively been playing around with vegan banana bread. (Perhaps my past self could predict that egg prices would skyrocket?) The result was these vegan banana muffins perfect for a quick brekkie. They’re perfect for those mornings when you wake up late for your 8 a.m. Zoom call. And parents, rejoice! These muffins are the ideal easy snack for kids who always seem to be in search of something sweet.

Tips for Making These Muffins Fluffy, Flavorful, and Moist

I gave these vegan banana muffins a nuttier flavor with the addition of tahini and almond flour in the batter. And we can thank the nutty topping trifecta of sesame seeds, sliced almonds, and oats for sending that flavor home.

Time to talk texture. These muffins are out-of-this-world fluffy and moist. Could I eat a whole baking tray of these? Sure could. But lucky for me, the batter for these vegan banana muffins comes together so quickly that I can replenish the stack in my kitchen counter cloche, so I’ll never have to be without.

This post was originally published on August 24, 2020, and has since been updated.

The post These Vegan Banana Muffins Help Me Live My Best Life—Let Me Explain appeared first on Camille Styles.

I’ve never understood the hype around a fancy dinner reservation for Valentine’s Day. Don’t get me wrong, I love going out to restaurants and savoring every meal with a dinner date, but doing so on Valentine’s Day is rarely my vibe. Perhaps as I’m getting older, I’m learning to appreciate the little everyday moments over the grand gestures. But whatever the case, there’s nothing more romantic and cozy than putting on a playlist, lighting a few candles, and cooking a meal together at home. And what V-Day meal would be complete without a specialty cocktail or mocktail to sip while you cook? By now you’re wondering what I’ll be making this holiday. My answer: this very special, totally vegetarian coq au vin.

What makes this recipe a great date night dish? Though it’s a one-pot meal, it requires a decent amount of chopping—perfect for two sets of hands. And while one person tends to the stew, the other can work on the potatoes. In this ultimate date night recipe, two is definitely better than one.

What is coq au vin?

The name alone sounds fancy (another reason it feels special for a day like Valentine’s). Coq au vin is a traditional French recipe consisting of chicken braised with wine and aromatics, historically developed to make tough meat more tender. And while I don’t eat chicken, I do feel like I’ve experienced the dish myself through many a Julia Child binge-watch and read. But if you’ve never had coq au vin (vegetarian or otherwise), allow me to tease its magic. What makes this dish iconic is the beauty that comes in allowing aromatic ingredients to cook low and slow in the pot and develop an incredible depth of flavor.

What ingredients are used in this Vegetarian Coq Au Vin?

As you might have surmised from the name, there is no chicken in this coq au vin. So how do you get the coq au vin minus the… coq? Let’s dive in.

Aromatics and fresh herbs. To help create that cozy flavor, we’ll use a generous helping of aromatics. Onions, garlic, rosemary, and thyme add a lovely, savory warmth.

Tomato paste. Tomato paste adds a bit of acidity and richness. Pro tip: Freeze leftover tomato paste in tablespoon-size servings in an ice cube tray. In the future, all you need to do is pop a cube into whatever you’re cooking.

Vegetables. I use chopped mushrooms, preferably Bella mushrooms, and carrots. The mushrooms add some bite and make this a filling vegetarian dish.

Lentils. You can use green or black lentils in this recipe. If using dried lentils, soak them for at least 6-8 hours before cooking to reduce cook time and ensure they are cooked all the way through.

Red wine. Preferably dry with just a slight sweetness. But use what you have on hand.

Vegetable broth. Homemade or store-bought—just use the good stuff.

Butter and flour. A roux gets added to the pot at the end of cooking, making the texture of this stew silky and smooth.

Are there any ingredient swaps to know about?

I’ve experimented with some ingredient swaps the last few times I’ve made this recipe. It can be an easy way to make use of what I already have on hand.

Swap the lentils for beans. While it makes this feel a little closer to chili than a coq au vin (which feels slightly scandalous to admit), using a canned white bean like a garbanzo or cannellini bean adds body to the coq au vin and keeps it vegetarian.

Vegetable substitutions. While I usually stick to the onion, mushroom, and carrots as my go-to combination, I have also added some chopped potatoes or a handful of spinach to work in more greens. Again, very far from tradition, but sometimes I’m just trying to use up ingredients.

Warning: don’t swap the wine. While you might be able to get away with a zero-proof red wine, the flavor and acid from the red wine are very hard to replicate with something else. I will generally use whatever red wine I have on hand and adjust the flavor based on the wine. For a drier red wine, I’ll add a teaspoon of sugar to round out the flavor. For a sweeter and fruitier red wine, I’ll add a splash of soy sauce or a bit extra salt just to mellow out the sweetness. Just taste as you go!

How to Serve This Coq au Vin

I firmly believe that this coq au vin tastes best over creamy and fluffy mashed potatoes. It’s just the ultimate cozy combination. But, this coq au vin is equally good over rice, with crusty bread, with whole potatoes on the side, creamy polenta, or on its own and served with a green side salad.

Some recipes to try:

• Make-Ahead Vegan Mashed Potatoes
• Salt and Vinegar Crispy Potatoes
• The Best Simple Green Salad
• Faux Parmesan Cauliflower “Potatoes”
• Creamy Polenta Bowls with Garlic and Mascarpone

Tips for Making This Recipe Ahead of Time and Storing Leftovers

Yes, you can make this ahead of time! If the idea of cooking for date night gives you any level of stress, know that you can make the entire thing in advance. Simply store it in the pot in the fridge and reheat in the oven when ready to serve. If the stew thickens up a bit, thin out your coq au vin with a little vegetable broth until you reach desired thickness.

Store leftovers in an airtight container in the fridge and reheat when ready to eat. Happy cooking!

Scroll on for the recipe, and if you make this vegetarian coq au vin, be sure to rate and review below, and show us on Instagram!

The post Staying in? This Vegetarian Coq au Vin Is the Perfect Dish for Two appeared first on Camille Styles.

While I’m a vegetarian every day of the week, I’ve begun dabbling in more vegan recipes as well. At first, it was about stretching my culinary skills to see how I could infuse familiar flavors without ingredients I often lean on (usually, dairy.) Then, egg prices went through the roof—but the constraint this put on my budget inspired a little creativity. Soon, I was experimenting with vegan baked goods. (I have a lot of aquafaba at my disposal thanks to my chickpea obsession.) And every step of the way, I found myself referring back to the goddess of all plant-based recipes: Nisha Vora.

As I dove into her inspiring archive of recipes, I found myself happy dancing in the kitchen with each ensuing success. Nisha is a cookbook author and recipe developer behind the vegan food site, Rainbow Plant Life. Her creations run the gamut from elevated comfort food to weeknight recipes to globally-inspired flavors—all through the lens of vegan cooking.

And yes, each recipe—from her Crispy Baked Mac and Cheese to Palak Paneer taste so good you’d never think twice about the recipes being vegan. In the spirit of finding more ways to bring vegan cooking to all of our kitchens, we asked Nisha for all the inspiration. Below, she shares her tips for incorporating more plant-based meals into your week as well as the recipe for one of her go-to meals. (Trust me, her Vegan Indian Braised Chickpea Stew ticks all the boxes and more. Scroll to the bottom for the recipe!)

Nisha Vora Shares Her Best Vegan Cooking Tips

When did you first start cooking vegan? How has it influenced your food philosophy?

Life is just too short to eat mediocre food! After nearly two decades of struggling with disordered eating and feeling trapped by diet culture, I am now happily at the place where I refuse to eat food that doesn’t bring me joy. When I first went vegan in 2016, I had to relearn how to build flavor because I could no longer rely on culinary crutches like parmesan cheese. This felt like an obstacle at first, but it quickly  made me a more creative (and better) cook. 

Instead of revolving my meals around a slab of meat, I started coming up with ideas of how to infuse main character energy into nutrient-dense ingredients like lentils and cauliflower. I found that pantry staples I had previously overlooked could supercharge countless dishes with big flavor. And I learned that you could recreate incredibly indulgent comfort foods using ingredients like cashews and tofu.  

Since going vegan, this whole new world of flavors and cuisines opened to me. Instead of keeping something basic like chicken breast + quinoa + roasted vegetables in heavy rotation, I now rely on flavor-heavy ingredients like Korean gochujang, Japanese umeboshi paste, and Indian curry leaves to build meals with big flavor. 

How did you develop this Braised Indian Chickpea Stew recipe?

Two years ago, I had just started testing recipes for my second cookbook (which will be published in 2024). One of the recipes was an oven-braised bean stew with white wine and vegan butter. It felt very French. And I thought, wouldn’t it be fun to mash-up these French techniques with Indian flavors? 

It’s not a traditional Indian recipe and not quite a curry, hence the name “stew,” but it has all the bold flavors you love about Indian food in a wholesome plant-based package.

What makes this recipe your go-to?

I love making this recipe in winter because it feels so hearty but it’s very good for you and feels like a warm hug from your favorite auntie. Plus, after you do some light sautéing, the entire pot gets sent to the oven for an hour. Which is a solid amount of time to do something else, like have happy hour with my partner on the couch. Or something less fun, like doing laundry. 

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

You’ll need a Dutch oven or a stove-to-oven braising pan. A Dutch oven is a workhorse pan for me because I make a lot of stews and soups, and it can seamlessly go from stove to oven. It also retains heat well, much better than, say, a nonstick soup pot. 

While you don’t absolutely need to grind your own spices to make this recipe, it makes a noticeable difference in the flavor of the finished dish. A spice grinder is very helpful here unless you have strong forearms (or a mortar and pestle). 

And of course sharp, good-quality knives are a must in my kitchen. 

What stand-out ingredients make this recipe special? 

Cabbage features heavily here, and while that might not sound exciting, it really shines. It starts out crunchy and rubbery, but when sautéed and then braised, it releases its sugars and becomes slightly sweet and almost buttery-rich. It’s also so inexpensive. 

Green cardamom is one of the spices used here, and it brings this subtly sweet, almost heady aroma that works really well with the golden raisins. Raisins might sound weird, but they lend these pops of sweetness that temper the heat and acidity in this stew (they get delightfully plump and juicy when braised). 

Can we make any ingredient swaps with this recipe?

While you’ll get the best results with whole spices, there are ground spice substitutes provided in the blog post. If you don’t consume wine, you can omit and deglaze with vegetable broth and finish with an extra squeeze of lemon as needed. If you’re not a fan of raisins, omit them. Add a teaspoon of sugar at the end as needed to balance the heat and tang. 

What are your favorite kitchen tricks and cooking hacks?

Layering spices and aromatics! This technique is used heavily in Indian cuisine and is something I learned from my mom. Many Indian recipes, including this Indian-inspired stew, start by blooming whole spices (toasting them in oil). Since spices are fat-soluble, this process releases the spices’ volatile oils, where all the flavor lives. Afterward, aromatics like onions, garlic, and ginger are sautéed, followed by a brief toasting of ground spices. This layering process gives you the big bold flavors Indian food is associated with, but you can use this technique across so many cuisines and dishes. 

What advice would you share with someone who is interested in, but might feel intimidated by, vegan cooking?

If you’re feeling intimidated, start small. Pick one night a week to make your “vegan night” and commit to making one vegan recipe a week. For most people, once they see how good a meal without animal products can be, they tend to be open to trying it more.

And 2023 is the best possible time to cook more vegan food and to go vegan. There are so many amazing content creators out there sharing vegan-ized versions of comfort foods from every corner of the globe. If you follow these creators on Instagram or YouTube, it’s really hard to not get inspired. And you can make it more fun by doing this along with a friend or family member. 

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

The most gratifying part for me is hearing from readers about the impact my recipes have on their everyday life. Sometimes, it’s something big, like they’ve never been able to stick with a vegan diet until they started trying my recipes. Other times, it’s something smaller, like they have a kid with lots of allergies and dinnertime is usually stressful, but one of my recipes came to the rescue last night. 

Food brings so much joy and connection, and is truly the best way to bring people together. I hope that people experience a little bit of that when they make and eat one of my recipes. 

Are there any other recipes from your site that you think readers should cook first?

My lentil curry has been a fan favorite for the last five years, so I would start there. It’s easy, approachable, and just very delicious. If you’re really not into lentils, I have another curry with tofu that’s pretty fantastic. They’re both great for meal prep, too. 

For breakfast, try a tofu scramble or vegan pancakes.

And if you’re a chocolate fiend like me, definitely bake some vegan brownies. (Editor’s note: Be sure to save your aquafaba from the Braised Indian Chickpea Stew!)

Find more of Nisha’s recipes at Rainbow Plant Life, where you can find all of her recipes in printable form. And follow along on Instagram or YouTube for more inspiring vegan content.

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Braised Indian Chickpea Stew

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  Author: Nisha Vora

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Description

This Indian-inspired chickpea stew features lots of warming spices, chickpeas, cabbage, and carrots.

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Ingredients

• 3 tablespoons grapeseed oil
• 1 large yellow onion, chopped
• 4 medium carrots, sliced on the bias*
• 1/2 of a medium cabbage, roughly chopped (16-18 ounces or 450–510g)
• 4 garlic cloves, thinly sliced
• 2– inch (5 cm) piece of fresh ginger, grated or minced
• Kosher salt & freshly cracked black pepper
• 3 tablespoons tomato paste
• 1 – 1 1/2 teaspoons Indian red chili powder
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground nutmeg
• 3/4 cup (180 mL) dry white wine
• 1 1/2 cups (360 mL) vegetable broth (plus a little more as needed)
• 2 (15-ounce/425g) cans chickpeas, drained and rinsed
• 2 bay leaves
• 1/3 cup (55g) golden raisins (sultanas)
• 1 (14.5-ounce/410g) can diced tomatoes
• 1 cup (240 mL) full-fat canned coconut milk, stirred well
• Whole Spices: 6 whole green cardamom pods, 4 whole cloves, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 2 cinnamon sticks (2-3 inches long)
• For finishing: 1 teaspoon garam masala, 3/4 cup (9g) cilantro leaves chopped, plus more for garnish, Lemon juice (a few squeezes), 1-2 teaspoons organic cane sugar, as needed
• To serve: Coconut yogurt or other vegan yogurt, white rice, brown rice, or Indian flatbread such as naan or roti

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Instructions

1. Roughly grind the whole spices. Add the cardamom pods, cloves, cumin seeds, coriander seeds, and fennel seeds (not the cinnamon sticks) to a spice grinder or mortar, or pestle. Coarsely grind (just a few pulses with an electric grinder) – you want some texture to remain. Remove the empty cardamom pod shells.
2. Preheat the oven to 350°F/175°C.
3. Heat a Dutch oven or stove-to-oven braising pan over medium heat with 1 tablespoon of the oil. Once the oil is shimmering, add the roughly ground spices *and* the cinnamon sticks. Sauté for 60 seconds or until very fragrant, tossing frequently to prevent burning.
4. Add the remaining 2 tablespoons of oil to the pan. Next, add the onions, carrots, and cabbage. Season with ½ teaspoon kosher salt. Cook until the vegetables start to soften, 6 to 8 minutes. Add the garlic and ginger, and cook for another 2 minutes.
5. Add the tomato paste and stir frequently for 2 minutes to coat everything. If things start to dry out or seem like they might burn, add a splash or two of water and scrape up the browned bits. Add in the Indian red chili powder, turmeric, and nutmeg, and stir frequently for 1 minute.
6. Deglaze the pan with the white wine, scraping up the browned bits and fond from the bottom of the pan. Cook until the wine is mostly evaporated and the smell of alcohol has dissipated, about 2 minutes.
7. Pour in the vegetable broth, chickpeas, bay leaves, raisins, tomatoes, and 1 ½ teaspoons of kosher salt and black pepper to taste. Stir well to combine and bring to a simmer. Allow to simmer for 2-3 minutes, stir again, and then turn off the heat.
8. Put the lid on the pan, or if it doesn’t have a lid, cover tightly with foil. Transfer the pan to the preheated oven and braise for 1 hour, until the chickpeas and vegetables are soft. At the halfway mark, check to see if the liquid has evaporated somewhat. If so, add additional vegetable broth or water (about 1/4 cup).
9. Pour in the coconut milk and return the pan to the oven to braise for another 10 minutes. Take out of the oven and discard the bay leaves and cinnamon sticks.
10. Stir in the garam masala, cilantro, and a squeeze of lemon juice. Taste for seasonings, adding more salt or pepper as needed. If it’s slightly too acidic, stir in a teaspoon or two of sugar.
11. Serve warm with Indian flatbread or over a bed of rice. Dollop on some vegan yogurt before serving or serve on the side.

The post The Goddess of Vegan Cooking Shares Her Indian Chickpea Stew for Cozy Nights appeared first on Camille Styles.

It’s time for another no-recipe recipe that is so much more than the sum of its (5-ingredient) parts. This one is a triple-threat combo of Instagram-gorgeous, mouthwateringly delicious, and so easy it comes together in just 5 minutes. Meet my simple Ricotta Board with Pears and Honey-Toasted Pistachios. Creamy ricotta is spread across a serving board, then topped with sliced winter pear, chopped honey-roasted pistachios (or hazelnuts, or almonds), a sprinkle of mint, and a drizzle of honey. Let’s get into it.

While most of us quickly tired of the butter board trend, I’m a believer that the ricotta board is here to stay. For me, a tub of high-quality whole milk ricotta is the little black dress of your cheese drawer—it works for any occasion and always feels elegant. And if you don’t have any ricotta on hand, it’s almost just as easy to make your own with just milk, cream, salt, and lemon juice.

I actually started making some version of this appetizer a couple summers ago at our beach house. I’d come home from the farm stand with more peaches, persimmons, and tomatoes than I knew what to do with, so we’d slice it up, add a handful of herbs and some EVOO, then serve with creamy ricotta and some grilled sourdough. (Note that this also works really well with burrata.) For this version, I winterized the winning combo with sliced pears and honeyed pistachios, and let’s just say we devoured this in record time.

Here’s how to make my ricotta board with pears and honeyed pistachios…

Prepare the ricotta

It’s essential that you use the highest quality whole milk ricotta that you can find. You want it creamy and luscious, and if all you can find is the low-fat variety in the dairy aisle, then well, you’d be better off making your own. (I promise, it’s easy!)

The first step is transferring your ricotta to a small mixing bowl, seasoning well with kosher salt and freshly ground black pepper, and sometimes I add a little honey if I want more sweetness. Then, take a fork or a whisk and mix vigorously to lighten it up and make the ricotta spreadable.

Spread it on the board

Feel free to get a little artistic here. I start by dolloping the ricotta evenly around my handcrafted wood serving board, leaving a border of an inch or two. Then I use the back of a spoon to spread it around so that it’s evenly distributed, but with some pretty swirls and texture.

Add pears and pistachios

I slice up my firm-but-ripe pear, and fan out the slices in an aesthetic way over the cheese. What type of pear is best? I like any firm winter pears (red or green) that have a natural sweetness—Anjou, Bartlett, Bosc, or Seckel all work great.

Then, I add chopped honeyed pistachios for that satisfying crunch that is essential to this board. With a recipe this simple, we’re really going for all the different textures to make this feel interesting and multi-layered. I actually bought Honey-Roasted Pistachios to make it really easy on myself, but you could caramelize your own pecans, pistachios, hazelnuts, or almonds and swap them in here.

Add your final toppings

My finishing touches on this ricotta board included fresh mint leaves, and drizzles of extra-virgin olive oil and honey. Plus a pinch of flaky salt and freshly ground black pepper, of course. Serve with warm baguette slices for scooping up, and you’ve got what just might be the world’s most perfect appetizer. Or at least, it’s the one I’ll be making for the foreseeable future.

Scroll on for the recipe, and if you make this, be sure to rate and review below.

The post Meet My Ricotta Board with Pears and Honey-Toasted Pistachios—aka Your New Favorite Appetizer appeared first on Camille Styles.

For everyone shoveling their way out of inches of mid-winter snow, these creamy polenta bowls are for you. Over the chilly weekend, I was craving something warm and hearty that my mom used to make on cold nights. I wanted palak paneer, I wanted sambar, I wanted rajma. Unfortunately for me, after rummaging through my pantry and fridge, I had exactly zero of the ingredients I needed to make any of these dreams happen. After sulking for a good 30 minutes about my terrible planning, I knew I’d have to get creative in the kitchen and work with what I had. One thing I did have? A bag of polenta sitting in the very back of my pantry.

How to Make These Cozy, Creamy Polenta Bowls

While I’ve had polenta many times before, I’ve rarely made it for myself. I always thought it took too long or that I wouldn’t be able to get the texture right. (There’s a reason the bag of polenta had been pushed to the very back of the pantry!) After texting with one of my best friends Kristin—my go-to polenta consultant—I jotted down some notes that she and her mom have used to get the perfect bowl of polenta. After that, I immediately got to cooking. Because as everyone knows, nothing is better than a warm dinner on a cold winter night.

What is polenta?

Forever curious about substitutes, the inevitable question popped into my mind: can I swap cornmeal for polenta? Are they the same thing? The grocery store has a bag of cornmeal sitting next to a bag labeled polenta after all, so I understand why it’s confusing. But a little internet deep dive helped clear up some of the confusion. Polenta is a dish made from cornmeal, and if a package is labeled polenta, that just means that the grind of the corn is okay to make polenta. But yes, you can substitute medium or coarsely-ground cornmeal instead.

Tips for Making Really Creamy Polenta

In my research, I found that if you want a smooth and creamy polenta, you need finely ground cornmeal. But not too fine, or your polenta might end up pasty and gluey. So in testing, I met somewhere in the middle thanks to one handy kitchen tool. The food processor! I pulsed about 3/4 of my cornmeal in a food processor, and then made sure to sift out any clumps. This helped the cornmeal be finer in texture and also cook a lot faster. I personally like a little bit of the grit and texture of cornmeal, so I didn’t want to eliminate that completely. This hybrid approach helped achieve the best of both worlds while also highlighting how rich and creamy you can make your polenta.

I also took this version a step further by adding caramelized garlic to finish it off. You roast the garlic with the rest of the veggies so it becomes all sweet, soft, and delicious. Then when you take the vegetables out of the oven, simply squeeze out the garlic from its peels, mash it up, and stir it into the finished polenta. It’s absolutely divine.

A few other polenta cooking tips I learned along the way:

Toast your polenta! It’s an extra step that if you want to skip, you can, but I loved the nutty and toasty flavor it adds to the cornmeal.

Whisk constantly while incorporating the liquid. I used vegetable stock for my polenta, and while I poured that into my toasted polenta, I whisked consistently while doing so. This helps to minimize lumps. DO NOT add all the liquid at once.

Salt is your best friend. Like pasta, salt generously. Also, use really good parmesan. It’s worth it.

Fat’s your best friend, too. My friend Kristin told me to “use more butter than you think is possible.” I will hold that advice deeply to my core. I used about 1/4 cup of mascarpone instead of butter, and it added that nice depth of flavor and creaminess. A dollop of crème fraîche or sour cream would be a nice addition.

Ideas for Easy Weeknight Polenta Prep

While this recipe might look a little fancy for a weeknight dinner, I aligned everything so it would all finish at the same time. The result? Dinner on the table in a flash. Prep the veggies and have those in the oven to roast while you prep the polenta. Because polenta is more hands-on with consistent stirring, I wanted the toppings to be completely hands-off. By the time the polenta is finished on the stove, the veggies are finished roasting and you can assemble everything at once. It’s all about allocating effort in the best way!

How to Serve These Creamy Polenta Bowls

I’d love to hear your favorite flavor combinations to top your creamy polenta bowls with. A few combinations I’m thinking of trying:

• Roasted tomatoes with a big dollop of pesto and some burrata

• Shittake mushrooms and parmesan, perhaps with an egg on top?

• Sautéed kale and lentils with lots of lemon

• Sweet maple roasted squash with a little chili oil

Be sure to rate and leave a comment, and tag us on Instagram so we can see your creamy polenta bowls!

This post was originally published on February 4, 2022, and has since been updated.

The post Need to Cozy Up, Stat? These Creamy Polenta Bowls Are the Perfect Chilly Winter Weeknight Meal appeared first on Camille Styles.

Earlier this week, I watched an interview with legendary music producer Rick Rubin, in which he described himself as more of a “reducer” than a producer. When he’s in the studio, his aim is to strip the music down, “just to see what’s actually necessary. Getting it down to that essence is really helpful in understanding what it is.” His words resonated with my own pull towards simplicity this year—whether it’s editing a story, styling a room, or creating a recipe, getting down to the essence of anything requires a commitment to dig deep. You can’t dial it in when something is made up of just a few parts—each one has to be necessary and it has to be great. One shining example of this approach is the simple green salad at beloved NYC restaurant Via Carota. If you know, you know.

Walking into Via Carota is like entering a friend’s home in the Italian countryside (the fantasy version.) You’re greeted by exposed brick walls, charming antiques, rustic plates of shared pasta, and most definitely a cluster of people waiting for a table. If you look closely, you’ll notice a plethora of towering green salads on the center of tables, with layers upon layers of ruffly Bibb, little gem, and frisée lettuces tossed with a shallot vinaigrette and artfully arranged on each plate. It’s striking in its simplicity, yet looks and tastes undeniably special. Those who frequent Via Carota know not to miss ordering what is truly the best simple green salad on the planet.

And now we interrupt my Via Carota fantasies and teleport to my kitchen in Austin, I’ve been slowly perfecting my own version of the perfect simple green salad—very much inspired by Via Carota’s but with a few twists that make it my own. I’ve landed on our family’s favorite that I’ve been making nightly, tossing whatever mixed lettuces we have in the fridge together, then stacking them in my perfect wood salad bowl. We’ve started calling it our “House Salad,” and each Sunday, I blend up a batch of our House Vinaigrette and pour it into a mason jar so I have it at the ready for salads all week.

The Gathering Board

An all-in-one cutting board, serving board, and stylish display object for the kitchen counter. A substantial 1″ thickness gives these boards an heirloom quality and supreme durability.

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What makes this salad different from Via Carota’s Insalata Verde?

Although the simplicity and overall flavors of this salad is inspired by the one at Via Carota, I should make clear that this isn’t a copycat version—if you want the exact recipe, grab their cookbook and enjoy. As authors Jody Williams and Rita Sodi say, “We are devoted to this salad. We eat it every day. We crave it, and it’s at our dinner table nightly. Spring, Summer, Autumn, Winter.”

I used their recipe as a jumping off point and made a few changes based on my own leanings:

The mixed lettuces

In Via Carota’s version, butter lettuce, frisée, little gem, watercress, and endive are tossed together. Here in Austin at least, it can be tricky to get my hands on Little Gem, and I’ve realized that a great substitution for Little Gem is to use the hearts (the inner leaves) of romaine, chopped into 3” lengths. I also don’t love buying tiny $5 heads of endive on the regular, so my version omits those and instead keeps it to three types of lettuces: Butter lettuce (often labeled Bibb or Boston lettuce), Romaine lettuce (inner leaves only), and arugula for its peppery kick. However, the beauty of having your own “House Salad” is that you can sub in whatever mixed lettuces you have in your produce drawer. Consider this your permission to add radicchio, baby spinach, iceberg lettuce, or red leaf lettuce—I’d probably stay away from the kale and other cruciferous greens for this one since we want the end result to be light and airy.

I’ve also take some liberty with the fresh herbs used, which give this salad its intriguing, can’t-quite-put-your-finger-on-it specialness. I like to use mint and chives in this salad, but the sky is really the limit. You just want your herbs to be of the fresh variety (not woody), which means that cilantro, parsley, dill, and basil are all fair game. Rosemary, thyme, and sage are not. (See our handy guide to keeping herbs fresh in the refrigerator.)

The salad dressing

I’ve shared my Sunday Night Vinaigrette in our Breathing Space newsletter, but I think this is the first time I’ve posted it here on the site. Get excited, because it’s my favorite dressing in the world. It shares the shallot-forward flavors of Via Carota’s vinaigrette, but adds Dijon mustard, apple cider vinaigrette, and honey, and I truly don’t think it could be better.

The walnuts

Okay, here’s where I took some real liberties—Via Carota’s green salad has absolutely no nuts whatsoever. No breadcrumbs, no seeds, no accoutrements. But for a salad to make it to “best green salad” standing at our house, I needed to add just a handful of crunch in the form of toasty, buttery, finely chopped walnuts that play so perfectly against the freshness of all those greens. If you’re now protesting that I’ve dramatically diverged from the original, you’re right—and you can leave them off. But I don’t recommend it (hehe.)

How to make the best simple green salad

Roll up your sleeves and prepare to use your hands—here are a few tips for success to nail the perfect green salad every time.

Make sure your lettuces are completely dry

The Via Carota recipe calls for a double wash and extensive drying regimen, which is great for a restaurant setup, but I am giving you permission to wash your lettuces once, then dry them in a salad spinner or in paper towels like a normal person at home. The key here is to just make sure they’re completely and totally dry, so I like to wrap them up in a clean dishtowel while I’m prepping other ingredients to make sure they’re good to go. The reason for this is that we want the vinaigrette to lightly coat each leaf of lettuce, and since water and oil don’t mix, dryness is key before drizzling with the olive oil and vinegar based dressing.

Use your biggest bowl for tossing the lettuce with dressing

You guys know that I wouldn’t ask you to use two bowls unless it was absolutely necessary—I detest washing dishes and avoid dirtying extra dishes at all cost. However, here it’s a must. Use the biggest mixing bowl you own to add all your lettuces. You’ll use way more than you think you’ll need because they shrink down when coated with vinaigrette. Toss them thoroughly in this mixing bowl, then get out your handmade wood salad bowl and transfer by the handful, stacking up each bunch of lettuces into a ruffly tower.

Use your hands

Pull up your sleeves and use those hands to toss together the lettuces and herbs with the vinaigrette, plus the salt and liberal amounts of freshly ground black pepper. Trust me, you cannot get the same effect using tongs or spoons here—you’re kind of massaging the dressing and seasonings into the lettuce so that it barely coats each leaf and everything is completely evenly distributed.

Toss it with dressing right before serving

Although you can prep your lettuce in advance—wash, dry, and put in a big mixing bowl in the fridge—you’ll want to wait until right before serving to toss it with the vinaigrette and top with your walnuts so it stays fresh, perky, and not at all soggy.

Other ingredients that are amazing in this salad

One of the beautiful things about having a standby simple green salad recipe is that you can riff off the original and adapt it to be a first course or perfect side dish to whatever you’re making. Some of my favorite add-ins based on my mood are:

• Freshly shaved Parmesan
• Halved cherry tomatoes
• Finely chopped and toasted almonds, pecans, or sunflower seeds (in place of the walnuts)
• Crumbled goat cheese or feta
• Green olives (I like to use pitted and halved Castelvetrano olives)
• Thinly sliced red onion
• Shaved fennel
• Grated carrots
• Thinly sliced cucumber

And that’s it my friends! Scroll on for the recipe, can’t wait to hear if you make this, and for a little extra inspiration to make your own House Salad…

We’re offering 15% off our 12” handmade wood salad bowl at Casa Zuma using code HOUSESALAD until January 31! This is THE salad bowl I put on our table every night, and I designed it to be absolutely perfect.

Handcrafted Wood Salad Bowl

Handmade in Michigan, these are heirloom-quality bowls that are made for sharing good food with great friends. The 12″ is sized for 2 – 4 people, while the 17″ is made for larger groups.

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Set of 4 Individual Wood Salad Bowls

The perfect pairing for our larger wood serving bowls, these heirloom-quality bowls are made of solid beechwood with a light walnut finish that lets the unique wood grain shine. 

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Be sure to rate and leave a comment, and tag us on Instagram so we can see your perfect simple green salad.

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The Best Simple Green Salad (Inspired by Via Carota)

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  Author: Camille Styles

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This simple green salad is a staple on my dinner table. Inspired by the famous salad at Via Carota, it’s healthy, delicious, and the perfect side dish.

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Ingredients

Units
USM

• 8 handfuls mixed lettuces (the more the merrier—bibb, romaine hearts, and arugula is my jam, but do what you love)
• 1 cup mixed fresh herbs (mint and chives get my vote)
• Kosher salt
• Freshly ground black pepper
• Very finely chopped toasted walnuts

Camille’s Shallot Vinaigrette

• 1 shallot, peeled and halved
• 1 clove garlic
• 2 tablespoons apple cider vinegar
• 2 tablespoons warm water
• 2 teaspoons dijon mustard
• Squeeze of honey
• big pinch of salt and pepper
• 1/2 cup extra-virgin olive oil

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Instructions

1. Add all the vinaigrette ingredients to a blender. Blend until smooth, then transfer to a mason jar.
2. Wash and dry your lettuces, then wrap up in a towel to remove all moisture.
3. Drizzle 3 tablespoons vinaigrette into a very large mixing bowl, coating sides and bottom of bowl. Add greens and herbs, season with salt and pepper, then use your hands to fold greens until coated with vinaigrette. Drizzle more if needed.
4. Mound salad into a towering pile in your 12” wood salad bowl, sprinkle with the toasted walnuts and a final pinch of salt and pepper. Eat!

The post I’ve Finally Nailed the Perfect Green Salad, Thanks to Via Carota in NYC appeared first on Camille Styles.

If I had to make one ingredient my entire personality, it would be potatoes. (Stay with me.) Humble but game-changing for just about every dining table, potatoes have the uncanny ability to show up in near-infinite forms. And my favorite part? Every single one is delicious. I’m talking mashed, gnocchi-fied, roasted, potato-caked and totted, fried (wedge, curly, waffle, crinkle, shoestring, and steak), and countless more ways. Basically, I love potatoes. And because I’m always looking for ways to make this ingredient a star on my weekly menu, I thought it was about time to give a little love to what might be its most show-stopping form. It’s a recipe I’ve lovingly come to call my ‘party potatoes.’ You guessed it—smashed fingerling potatoes.

This smashed fingerling potato recipe gives you the best of both worlds. You get the soft and fluffy insides that come with boiling and mashing a potato and an addictive, crispy exterior reminiscent of your favorite fry. But the real kicker? It’s all packed with tons of flavor. Think, bright and creamy meets sweet and spicy meets crunchy and savory. Is your mouth watering yet?

Tips for Cooking Potatoes

While these smashed fingerling potatoes are easy to make, you’ll want to keep the tips below handy for maximum flavor and wow factor.

1. Ensure the potatoes are all similar in size. Because we are boiling the potatoes first, using small potatoes helps them cook faster. Keeping them the same size ensures they all boil and bake at the same time.
2. Salt the boiling water. Potatoes are the perfect blank-canvas food, but be sure to thoroughly salt the water for that all-important infusion of flavor.
3. Drain and “dry” the potatoes before smashing and baking. Once the potatoes have finished boiling, drain them and allow them to steam dry in the pot or colander before smashing on the sheet tray. Like other meats and vegetables, a dry exterior ensures maximum crispiness.
4. Use plenty of oil. I’ve found that drizzling my sheet tray with a little oil before adding the potatoes and smashing them—and then drizzling with more oil on the top—helps both the top and bottom of the potatoes crisp up. You can also oil the bottom of your measuring cup or glass to make sure the potatoes don’t stick to the tool you’re pressing down with.

How to Serve Smashed Fingerling Potatoes

While these smashed fingerling potatoes are addictively good on their own, the best part is how well they pair with accoutrements. For these potatoes, I started with a fresh, zingy, and herby bed of sour cream to balances the potatoes’ richness. The honey and sesame seeds add a nice sweet-savory factor that I love, too. And then topping everything with chili crisp adds more crunch and spice that has everyone going back for seconds. Be sure to top with fresh herbs! I like dill and green onions, but basil, chives, and parsley would also be delicious.

If you’re planning to serve these party potatoes for an actual party, I recommend setting up a station with the sour cream, chili crisp, and fresh herbs in separate serving bowls. When you’re ready to serve, add the hot potatoes to a large serving dish and guests can make their own plate (while the potatoes are at their maximum crispiness). But if the idea of extra dishes is not in your wheelhouse, just use a large platter.

How to Make Ahead, Store, and Reheat Potatoes

What if I told you that you could make these potatoes ahead of time? Game changer, right?

To make ahead: Follow the recipe through step four (with the exception of preheating the oven). Once you’ve smashed the potatoes and let them cool, cover your sheet tray with saran wrap or foil and set aside in the fridge until ready to bake. Let potatoes come to room temperature before baking, then pop into the oven. This is a great trick for freeing up counter space at dinner time and prepping ahead. You can also make the herby sour cream the night before and pre-chop your fresh herbs!

To store and re-heat: And, if you have leftovers, let potatoes cool completely and store in an airtight container. To reheat and maintain some of that crispy texture, use a hot skillet or bake in the oven at 350 F with an extra drizzle of oil. You could also chop up leftovers to use in a hash or omelette. Trust, these potatoes are still just as good repurposed as they are hot of the oven.

If you make these smashed fingerling potatoes, be sure to give the recipe a rating below. And don’t forget to tag us on Instagram @camillestyles!

The post Fact: Crispy Smashed Potatoes Are the Perfect Party Food appeared first on Camille Styles.

Our love for sweet potatoes knows no bounds. We’ve stuffed them with kale and chickpeas, smashed and thrown them on the grill, and topped them with feta and drizzles of hot honey. And just when I thought I couldn’t possibly put another twist on my favorite vegetable, I stumbled upon a simple yet game-changing new technique that turns out the most crispy roasted sweet potatoes you’ve ever tasted.

How to Make Perfectly Crispy Roasted Sweet Potatoes

Here’s how to make it happen. Halve sweet potatoes lengthwise, rub with oil and salt, then roast facedown on a foil-lined sheet pan. So far, pretty straightforward, right? I’ve long been halving my sweet potatoes when I need to cut their roasting time in half. But the trick comes after you remove the fully tender sweet potatoes from the oven.

In a large cast iron skillet, heat up a little butter and honey (if you like). Sear the sweet potatoes cut-side down so they get caramelized, sweet, and nutty from that brown butter. This method ratchets up the flavor and texture, turning a basic sweet roasted potato into a dinner-worthy dish.

How to Serve Crispy Roasted Sweet Potatoes

There are a few tips and tricks that’ll take the flavor next-level. To make these a one-dish meal, I’m liberal with my layers of toppings. This creates a good mix of protein and healthy fats that make sweet potatoes filling enough for a meal. For these, I add dollops of full-fat Greek yogurt, chunks of avocado, a pinch of everything spice, and drizzles of lime juice and sriracha. Then I finish with a shower of whatever fresh tender herbs I have on hand. Cilantro, basil, parsley, and mint are all solid picks.

Tips to Make These Crispy Roasted Sweet Potatoes Delicious

These crispy roasted sweet potatoes are the perfect canvas for creativity. I love going crazy with whatever toppings I’m craving. Black beans, crumbled bacon, goat cheese, sautéed greens, even finely chopped cooked broccoli—they’re all great additions. I’ve been getting lots of questions from y’all lately about adapting recipes for kids. This dinner is a tasty, nutrient-dense option that everyone will love.

I usually set up a sweet potato bar with a few different toppings in little bowls. Everyone gets their own cooked potato and tops them with whatever they like. If Henry wants to add just a little butter and salt, totally fine. He’s still getting so many nutrients from the sweet potato itself, I’m not worried.

Scroll on for the recipe! And don’t forget to tag @camillestyles and leave a review below if you give these a try.

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Crispy Roasted Sweet Potatoes with Yogurt, Herbs, and Everything Spice

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  Author: Camille Styles

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This bake-and-sear method is my new favorite way to get really crispy roasted sweet potatoes. I top mine with greek yogurt, avocado, and herbs.

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Ingredients

• 4 medium sweet potatoes, washed
• olive oil
• kosher salt
• 1 tablespoon butter
• 1 tablespoon honey
• optional toppings: fresh herbs (basil, cilantro, mint, etc.), plain greek yogurt, lime wedges, chopped avocado, sriracha, everything spice

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Instructions

1. Preheat oven to 425. Use a sharp knife to halve sweet potatoes, then drizzle cut sides with olive oil and sprinkle with salt.
2. Place cut side down on a parchment-lined baking sheet, then bake for 45 minutes, or until a knife can easily be inserted into the potato. You want it to be very tender, but not totally falling apart.
3. In your largest cast iron skillet, melt the butter along with the honey over medium high heat. Add the cooked sweet potatoes, cut side down, and sear facedown for 3 – 5 minutes, until the sweet potatoes are caramelized and golden brown.
4. Add whatever toppings you love: fresh herbs, greek yogurt, lime wedges, avocado, everything spice, sriracha… Enjoy!

This post was originally published on January 13, 2021, and has since been updated.

The post I Could Eat These Crispy Roasted Sweet Potatoes for Dinner Every Week (and I Do) appeared first on Camille Styles.

As someone who has a deep love for vegetables, I’m never one to raise an eyebrow at meatless mains. But when it’s time to figure out a vegetarian Thanksgiving main course to feed the non-meat eaters in our family? Stumped. Although Thanksgiving is really all about the sides for me, I still want everyone around the table to know that they’ve got a main event with their name on it.

So this year, I decided to create a show-stopping vegetarian main that even the meat eaters would love, and my Butternut Squash Tart with Ricotta was born. A flaky pre-baked pie crust layered with creamy herbed ricotta, then topped with layers of squash, sweet potato, and apples that get caramelized and golden in the oven—this is a major stunner that brings so much wow factor with minimal effort. Scroll on for everything you need to know about this butternut squash tart—and bonus points that it also happens to be perfect for your next cozy brunch.

Here’s why you’ll love this Butternut Squash Tart

I’ll admit—I was kinda shocked at just how easy this tart turned out to be. You will want a mandolin to make quick work of slicing all the veggies thinly, and if you don’t have one, I’m officially giving you permission to finally pull the trigger. I use mine constantly.

The creaminess of the herbed ricotta is the perfect savory filling on top of the golden, buttery pie crust. I used store-bought dough (Pepperidge Farm, baby), and pre-baked it before filling.

My favorite part of making this tart was the process of layering all the squash, sweet potato, apples, and onions in a flower-like shape. It’s really more of an art project than it is a recipe—so get creative and don’t overthink it, because it’ll turn out gorgeous no matter what.

All the savory fall ingredients

Here’s what you’ll need to make this Butternut Squash Tart with Ricotta:

Frozen Pie Crust

I’ve said it once, and I’ll say it again: unless you love making pastry from scratch (bless you) keep it simple with a store-bought pie crust. Homemade pastry can be fickle. Some crusts are better than others, and especially at Thanksgiving when you might be turning out multiple pies in one day, reliability is the name of the game.

Ricotta Cheese

Go with whole milk ricotta here—you need the creaminess and rich flavor that low-fat versions just don’t have. For an alternative, a whipped herbed goat cheese is delish, too.

Butternut Squash

A classic fall flavor that just screams coziness for me, especially when its kissed with garlic and thyme.

Sweet Potato

For more earthy, fall flavor. You could also use yukon gold potatoes here, or any other root vegetables like parsnips or beets.

Apple

I love the sweetness that the apple lends to this dish. Any really firm red apple works here—I used Gala.

Red Onion

It gets caramelized and so sweet in the oven, and the pop of red adds a gorgeous touch.

Thyme

Thyme is in both the herbed ricotta and tucked among the vegetables, but you could use other winter herbs like fresh sage or rosemary here, too.

Honey, Red Pepper Flakes, and Olive Oil

A tablespoon of each of these flavor boosters makes those veggies sing.

How to make this Butternut Squash Tart (it’s easy, promise!)

First, bake the pie crust.

Memorize this simple technique for pre-baking a store-bought pie crust with perfect results.

• Thaw the pie crust in the fridge overnight. Remove from fridge 10 minutes before you’re ready to use.
• Gently drape the crust into the tart pan, then gently press into the pan being careful not to tear it. Use a knife or rolling pin to easily shave all the excess dough off the edges. Chill in the refrigerator for 30 min. Preheat oven to 450.
• Remove from fridge and use a fork to make little pricks all over the dough, then fill with dried beans or pie weights and blind bake on 450 for 10 min. Remove beans, and you’re ready to fill.

Make the filling

Next you’re going to make an herbed ricotta base by mixing whole milk ricotta with thyme, honey, garlic, salt, and black pepper. (I make this same combo and use it all kinds of things, like my eggplant ricotta flatbread.)

Add the vegetable layers

Use your mandolin to thinly slice butternut squash, apple, sweet potato, and red onion, and then it’s time to layer! I like to start on the outer edge and move in concentric circles to the middle. Layer and tuck the vegetables in a flower shape, and don’t overthink it—just have fun.

Drizzle olive oil and honey over the top, and sprinkle over thyme, a pinch of red pepper flakes and salt.

Bake until caramelized and delicious

Bake in a 375 degree oven for 30 minutes, until the veggies are cooked through and golden brown. I let it cool for about 10 minutes before slicing and eating.

How to make this tart ahead

To save my sanity on Thanksgiving, I try to make as much as possible in advance, and this butternut squash is a perfect make-ahead dish. After removing from the oven, let it cool completely, then cover and refrigerate for up to 48 hours. When ready to serve, just rewarm for a few minutes in a 350 oven then slice and serve.

By the way, I shared my full Thanksgiving checklist, including down-to-the-minute planning, if you want more tips to stay organized for the feast.

Scroll on for the recipe, and if you make this butternut squash tart, be sure to rate, review, and tag us on Instagram so we can see yours!

The post This Butternut Squash and Ricotta Tart Is the Vegetarian Main of Your Thanksgiving Dreams appeared first on Camille Styles.

While we’re still looking forward to Thanksgiving, it’s clear that the Christmas season is already in full swing. Some might not like it, but I’d argue that we’re all deserving of some holiday cheer. (Personally, I don’t mind embracing all things Christmas come November 1, and I get a thrill when I hear Mariah Carey singing All I Want for Christmas on my grocery store run.) You can bet I’ve been planning my holiday cheeseboard for weeks, and this year, I’m going all out with the always show-stopping Tarte Soleil.

When it comes to the holidays, I take a maximalist approach. It’s the time of year where everyday moments are infused with magic, and we revel in the joy of spending time with those we love the most. With holidays having gotten a shake-up in recent years, it feels especially exciting to celebrate the return of some traditions while adjusting to new ones as well. One tradition that I’m very excited to continue? A stellar cheeseboard upgraded for any kind of gathering. Y’all know I love a cheese board, and I’m always looking for fun ways to make them feel new and special. So for this year’s version, I found inspiration in the always show-stopping Tarte Soleil.

This French-inspired puff pastry dish has fun and interesting filling combinations. Whether sweet with a chocolate spread or cinnamon roll filling or savory with tomato sauce or pesto, the flavor options for a Tarte Soleil are truly endless. Plus, they make for an incredibly easy holiday appetizer.

How to Create a Flavorful Tarte Soleil

I wanted to play around with a sweet and savory version that would pair nicely with other bites and nibbles. So I grabbed my favorite jar of apricot preserves and sprinkled on a hefty serving of fresh herbs and spices that complement the sweet apricot perfectly. And to take things over the top, I stuck a wheel of brie in the center of the pastry to get it all melty and gooey.

While the end result may look fancy, it couldn’t be easier to pull together. Bonus: You only need a handful of ingredients to make this recipe.

Tips for Perfecting Your Puff Pastry

The puff pastry is obviously the base of everything here. After messing around with my fair share of puff pastry treats, I have a few tips and tricks to help y’all out.

1. Work with COLD pastry. Warm puff pastry becomes sticky and next to impossible to use. So work quickly and methodically to make things as easy as possible.
2. To roll out puff pastry, I’ve found that using floured parchment paper on the top and bottom of the pastry helps prevent sticking as well.
3. Sticking to the cold pastry theme, I roll out my puff pastry as needed and keep it in the parchment paper in the fridge until I’m ready to use.
4. Once your pastry is assembled, I recommend sticking your finished ensemble back in the fridge or freezer for at least 10-15 minutes. Like pie crust, this will help your pastry dough keep its shape, and when you place cold pastry into the oven, the temperature shock helps it puff more.

Tarte Soleil Flavor Combinations

The combinations are endless when it comes to this recipe. Here are a few I’ll be trying this season:

• Goat Cheese and Pesto
• Olive Tapenade or Onion Chutney and Parmesan
• Garlic Butter and Tomato Sauce With Mozzarella
• Chocolate Spread With Sugar

Serve on its own as part of your Thanksgiving appetizer table, over the holidays when guests stop by, as part of a giant cheese board, or on a Wednesday night. Happy snacking!

This post was originally published on November, 10, 2021, and has since been updated.

The post This Tarte Soleil Is the Ultimate Crowd Pleaser for Holiday Gatherings appeared first on Camille Styles.

I can’t think of a better way to kick off the holiday season than with this roasted acorn squash with brown butter. It’s easy, delicious, and the perfect side dish for any festive gathering. When I was a kid, my mom would make acorn squash with butter and brown sugar all the time, and this fancied-up version is Thanksgiving dinner-worthy.

The real secret to this recipe is European premium salted butter. It’s actually kind of my special ingredient in many of my recipes lately, but especially this squash. When paired with brown sugar and hazelnuts, plus a little spice, it’s perfection like no other. Trust me. But wait… you actually brown the butter to give it this nice warm and toasty flavor. I know, YUM.

So obviously this side dish needs to be on all of your Thanksgiving tables. It’s a classic taken up a notch, with just a little twist and some really good butter. After all, I don’t think you can properly do the holidays without butter. Aside from the main meal, it’s kind of the star of the show. Really, think about it, you need butter for that pie crust, butter for those mashed potatoes, butter for the roast meat, butter for gravy, and those rolls? Yeah, they definitely need butter—see, totally the star.

And, I have to mention how easy this is to prepare—the oven does all the work for you and the ingredients are simple ones you may even have on hand right now. Yes! Simple is always good this time of year.

Keep scrolling for Tieghan Gerard’s go-to holiday side dish!

The post Tieghan Gerard’s Roasted Acorn Squash Is the Show-Stopping Side Your Thanksgiving Table Needs appeared first on Camille Styles.