Why You’ll Love This Vegetarian Chili Recipe

This sweet potato and black bean chili is on my short list of go-to’s when I need to deliver dinner to a friend who’s sick or just had a baby. It’s packed with hearty black beans, flavorful veggies, and loads of spices (plus, all those toppings) so no one will miss the meat. And did I mention the incredible amount of plant-based protein, fiber, vitamins, and minerals contained in this bowl? I always make enough of this to feed the fam for dinner, provide leftovers for lunch the next day, and maybe even freeze a batch for a future meal.

So when I want to send a little love to a friend in need of a hot meal, or I need a quick, healthy (and easy) dinner, this vegetarian chili recipe is always my go-to.

Ingredients You’ll Need for Vegetarian Chili

Sweet potato. Y’all know it’s my favorite root veg, and I’ll add it to every last dish. It’s such a standout in this vegetarian chili recipe.

Red bell pepper. It goes perfectly with the sweet potato, contributing to the chili’s color and is such a classic, Tex-Mex veg.

Garlic. I love its slightly pungent aroma as it caramelized in the pot.

Tomato paste. Adds a nice touch of richness to your chili.

Spices. We’re going with a blend of chili powder, ground cumin, salt, and black pepper to taste. This dish is all about incorporating as much flavor with as few ingredients as possible.

Crushed tomatoes. The essential base.

Black beans. These add a ton of plant-based protein and fiber while bulking up your chili so no one will miss the meat.

Sweeteners. The zest and juice of one orange plus a tablespoon of honey. Trust me, don’t leave these out.

Toppings. Arguably my favorite part of the entire dish! The options are endless here, but I consider avocados, cheese, cilantro, green onions, limes, and tortilla chips a must.

Vegetarian Black Bean & Sweet Potato Chili

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★★★★★

5 from 3 reviews

• Author: Camille Styles

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Filled with bold flavors and warm spices, this vegetarian chili is the perfect bowl to cozy up with. 

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Ingredients

• 1 tablespoon olive oil
• 1 sweet potato, peeled and chopped
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 6 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• kosher salt and freshly ground black pepper
• One 28-ounce can crushed tomatoes
• Two 15-ounce cans of black beans, rinsed and drained
• 1 tablespoon honey
• zest and juice of one orange
• toppings: sliced avocado, goat cheese or cheddar cheese, green onions or cilantro, jalapeño, sliced radishes, tortilla chips

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Instructions

1. In a Dutch oven over medium-high heat, warm the olive oil. Add the sweet potato, onion, and bell pepper and cook for 10 minutes, stirring occasionally.
2. Add the garlic, tomato paste, chili powder, and cumin. Add salt and pepper to taste and stir it all together. Add tomatoes, black beans, honey, zest, juice, and 2 cups of water, and bring to a simmer. Cover and cook over low heat for 30 minutes, until the sweet potato is very tender.
3. Check for seasoning and add more salt and chili powder as needed. Divide among bowls, add toppings, and eat!

Notes

This chili can be made the night before and refrigerated. Reheat over low heat on the stove. Also freezes great!

The post Dinner, Delivered—This Sweet Potato & Black Bean Chili Is Foolproof and Full of Flavor appeared first on Camille Styles.

IMHO, broccoli cheddar soup is the best soup. While followed closely in my rankings by tortellini/lasagna soup, baked potato soup, then tomato soup, a broccoli cheddar wins my heart every time. It’s rich and creamy, cozy and savory, while having just a bit of texture from the broccoli. There are certainly different versions out there. Some lean thick and creamy with all of the broccoli blended, while others have more of a cheesy broth with bigger florets keeping more texture. My version for a healthy broccoli cheddar soup leans on the brothier side, but still maintains that warm creaminess and flavor while being absolutely packed with vegetables.

Ingredients You’ll Need for this Healthy Broccoli Cheddar Soup

• Olive oil
• Onions
• Carrots
• Celery
• Garlic
• Thyme
• Smoked Paprika
• Zucchini
• Cauliflower
• Broccoli
• Vegetable broth
• Milk or cream (dairy free works great)
• Cheddar cheese
• Kale
• Lemon juice

How to Make Healthy Broccoli Cheddar Soup

The best thing about this soup is that it’s a one pot meal that comes together with relatively little effort. It does involve a bit of chopping, but once you get everything prepped – which you can certainly do ahead of time – this soup comes together in about 30 minutes. Saute your vegetables with the spices for a bit to caramelize the flavors a bit, then add the broth and simmer until the vegetables are tender. Add your milk, then using an immersion blender, blend a bit of the soup to add a bit of thickness to the texture. Because I skip the step of adding flour as a thickener, blending a portion of the soup helps to add a bit of that creamy texture to the soup without having to make a roux. Then all you have to do is add your cheddar and kale at the end and you’re ready to serve!

Because there’s so many vegetables in this soup, I like to prep each one differently so that it doesn’t just feel like a vegetable soup and the textures can all stand on their own. You can of course omit any of these vegetables if you prefer or substitute with what you have on hand, but I find these vegetables to work well together.

• Celery: Personally, I’m not a huge fan of celery in soup in most cases. But it makes for a great base, so I just like to chop the celery stalks very finely so that they can melt down with the onions in the mirepoix at the beginning of the cook time.
• Carrots: I like to cut the carrots into thin rounds for this soup for the visual color they add. But you can also chop the carrots extra fine like the celery so that it melts more into the soup.
• Zucchini: This is the easiest vegetable to add to almost any recipe to help add extra veggie content. Especially with soups, I like to shred the zucchini and add it to the carrots, onion, and celery at the beginning of cooking. I’ve made plenty of soups where I’ve added in shredded zucchini and no one even realized it was in the bowl.
• Cauliflower and Broccoli: Cut and break apart the florets into the smallest possible pieces for this soup. Not only do they cook faster when you’ve broken the florets down, but the smaller pieces fit better onto a soup spoon, especially because I don’t blend the entire soup together.
• Kale: Leafy greens are another easy way to bulk up the nutritional value of soups. Whether you prefer spinach or kale, chop the leaves into very thin pieces so they easily meld into the soup.

How to Serve and Store Leftovers of this Soup

Serve this soup piping hot! I like to top the soup with additional shredded cheddar cheese, lots of black pepper, and served with a big hunk of crusty bread for soaking up the broth. Because this soup is packed with ingredients, it doesn’t need a ton of frills and toppings to make it feel complete.

To store leftovers, let the soup cool then store in an airtight container in the fridge or, cool completely and store in freezer bags/containers. I prefer to reheat soup on the stove, so when ready to reheat, just add to a stovetop pot with extra broth if needed and bring up to a simmer before serving.

Read on for the recipe, and let me know how you like to have your broccoli cheddar soup!

Healthy Broccoli Cheddar Soup

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★★★★★

5 from 2 reviews

• Author: Suruchi Avasthi

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This easy veggie packed broccoli cheddar soup makes a healthy and cozy dinner.

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Ingredients

Units USM

• 2–3 tbsp olive oil
• 1/2 yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, sliced into thin rounds
• 2 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp fresh thyme leaves
• 3 large cloves of garlic, chopped
• 1 large zucchini, shredded
• 1 large head of broccoli, cut into small florets
• 1/2 head of cauliflower, cut into very small florets
• 1 32oz container of vegetable broth
• 1 – 1 1/2 cups milk of choice, room temperature
• 2–3 cups shredded cheddar cheese
• 1 cups finely shredded kale
• juice of 1 lemon

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Instructions

1. In a large stove top pot, add the oil and bring up to a medium heat. Add the onion, celery, carrots, and a big pinch of salt. Saute for a few minutes until the onion has started to become translucent.
2. Add the paprika, pepper, thyme, garlic, and zucchini to the pot. Stir to combine, and cook for another few minutes until the vegetables begun to just turn golden and become fragrant.
3. Add the broccoli and cauliflower florets and stir to combine. Add the broth. Bring up to a simmer, then cover the pot and let cook for about 10- 12 minutes, until the broccoli and cauliflower are tender.
4. Add the milk and stir to combine. Using an immersion blender, blend a portion of the soup to desired thickness. If using a blender, take about 3-4 cups of the soup and add to a blender. Carefully vent and blend the soup until thick. Add back to the pot and stir to combine.
5. Add the cheddar cheese to the pot. Sometimes I only use 2 cups if I prefer the recipe to be a bit lighter, and more if I want a cheesier texture. Adjust to your preference. Simmer soup until warmed through and the cheddar has melted.
6. Add the kale to finish the soup and stir to combine. Adjust salt to taste, and add lemon juice.
7. Serve hot. Enjoy!

The post This Healthy Broccoli Cheddar Soup Packs All Your Veggies into One Bowl appeared first on Camille Styles.

Why I Love This Vegan Butternut Squash Soup

When it comes to a “soup cleanse” situation, a comforting puréed vegan soup recipe is where it’s at. The blender’s already done the work for you, giving your digestive system the rest it needs. (Bonus points for all the added vitamins!) That said, I’m not about to eat a meager cup of puréed blandness for a single lunch, let alone lunch for a week. I need my soup packed with so much flavor that I’ll *almost* forget it’s healthy, too.

The perfect soup in question? My vegan butternut squash soup recipe. I use coconut milk for that satisfying richness and tons of warming spices to make this soup anything but boring. Trust me: it’s a real treat.

Steps for Making Vegan Butternut Squash Soup

1. Sautee the aromatics: It all starts with a fragrant base of aromatics to give our soup tons of flavor. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, minced garlic, and ginger.

2. Add your root vegetables: Add cubed butternut squash and any other root veggies you like. Carrots, potatoes, sweet potatoes, or any winter squash is fair game. Stir it around, and when it starts to soften, add turmeric and salt, give it a stir, then add your broth, and crank up the heat. When it comes to a simmer, turn it down to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender.

3. Blend it together: To the blender, we add our soup, along with coconut milk, honey, coconut aminos, and the juice of an orange—YUM. Blend it up until smooth, and remember that when you’re blending hot ingredients, you may have to do it in smaller batches so that your vegan butternut squash soup doesn’t explode all over your white shirt. (Like mine did during this shoot.)

Tips for the Best Butternut Squash Soup

Use the right milk: I like to use full-fat coconut milk for optimal richness. The low-fat versions are just too watery to satisfy, and the fat from the coconut milk is what will keep you from wanting to dip your spoon into a gallon of ice cream after dinner. (Okay, I could never promise that, but what I’m saying is, some fat is good.)

Serve with all the toppings: Like most comforting soup recipes, the presentation is all in the garnishes. I top this one with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk. (Styling tip: hold your spoon really close to the soup when you drizzle so it doesn’t sink to the bottom.) Just before eating, give it a final taste, and add more salt or pepper if it needs more flavor. Then grab your spoon and devour.

Storage and Freezing Tips

Few things are better at leftovers than soup. Keep it in the fridge for up to a week, or transfer to a gallon-sized freezer bag, press out as much air as possible, and pop it in the freezer for up to two months. Thaw and rewarm on the stove whenever you need an Insta-cleanse. Day after Thanksgiving, we’re ready for you.

“Creamy” Vegan Butternut Squash Soup with Ginger & Coconut Milk

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

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This comforting vegan soup is made creamy with coconut milk. It’s healthy, delicious, and so satisfying.

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Ingredients

• 1 onion, chopped
• 5 garlic cloves, chopped
• 1–2-inch piece ginger, peeled and chopped (depending on how spicy you like it)
• Extra-virgin olive oil
• 1 small to medium butternut squash, peeled and cubed
• 2 carrots, sliced
• 2 teaspoons ground turmeric
• Big pinch of kosher salt
• 2 quarts broth
• 1 can full-fat coconut milk (reserve a little for drizzling)
• 1 tablespoon honey
• 1 tablespoon coconut aminos
• Juice of one orange
• Garnish: coconut milk, toasted pumpkin seeds, fresh cilantro leaves

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Instructions

1. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, garlic, and ginger.
2. When all of that is getting a little golden and caramelized (it just takes a couple of minutes of stirring around), add cubed butternut squash and carrot. Stir it around, and when it starts to soften after about 5 minutes, add turmeric and salt, give it a stir, then add your broth and crank up the heat.
3. When it comes to a simmer, reduce heat to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender, about 15-20 minutes.
4. Transfer soup to a blender, along with coconut milk (reserve a little for garnish), honey, coconut aminos, and the juice of an orange. Blend until smooth. Remember that when you’re blending hot ingredients, you may have to do it in smaller batches to prevent explosions.
5. Transfer to bowls, then top with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk.
6. Just before eating, give it a final taste, and add more salt if it needs more flavor. Then grab your spoon and devour.

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

The post I Make This Vegan Butternut Squash Soup Whenever My Body Craves a Reset appeared first on Camille Styles.

I’m leaning into the abundance by making this mouthwatering zucchini pasta recipe that celebrate’s the season’s best flavors. Summer squashes, nutty parmesan, zesty lemon, and aromatic herbs come together for one of the best simple pastas in my playbook. Eat it al fresco and pretend like you’re in Italy.

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Why You’ll Love This Zucchini Pasta

Yes, there are a lot of zucchini pastas out there—but this is the ONE I’ve got on repeat. What makes it really great (aside from the short ingredient list) is the specific combination of flavors. Sweet, caramelized squash with salty parmesan. The bright acid of the lemon and the fresh herbs make it comforting, vibrant, and nourishing—without being at all heavy. It’s a celebration of summer’s finest, creating a dish that’s both comforting and vibrant.

I like to use a tube-shaped pasta for this one—paccheri, rigatoni, or pesto—so that the delicious sauce gets scooped up into every bite.

First, Gather Your Ingredients

Here’s what you’ll need to make this zucchini pasta:

• olive oil
• garlic
• summer squash and zucchini
• paccheri or rigatoni
• parmesan
• lemon
• basil or mint
• pine nuts or walnuts

One Pot Dinner = Easy Breezy Clean-Up

During the summer, I’m all about the one-pot dinner and this is no exception. This pasta follows a super simple method:

• Sauté smashed garlic cloves in olive oil.
• Add the squash and let it cook over medium low for 30 minutes, to let it get nice and caramelized.
• Add al dente pasta to the squash along with pasta water, parmesan, lemon zest and juice, and fresh basil.
• Top it with more cheese, nuts, and herbs—then devour.

Told you it was easy.

Ingredients Swaps for Success

Simple pasta recipes like this one are so adaptable based on your preferences and what you’ve got hanging out in your produce drawer. Here are some winning swaps if you want to adapt this recipe:

• For a more nutrient-rich option, you can use whole-grain pasta, or even a chickpea pasta like Banza.
• Make it vegan by skipping the parmesan and opting for a sprinkle of nutritional yeast instead.
• I personally like to add a double dose of lemon zest and a big squeeze of juice to make it sing.
• And of course, you can always add more summer veggies. Eggplant can sauté right along with the zucchini. Or, add a bunch of chopped tomatoes during the last 5 minutes of cooking time.

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And you’ve got a delightful zucchini pasta recipe that celebrates the bounty of late-summer produce! With its caramelized squash, fragrant herbs, and nutty parmesan, this dish keeps it simple and delicious, and it equally perfect for a cozy weeknight dinner as it is for a weekend feast with friends. Scroll on for the recipe, and be sure to tag my on Instagram if you make it.

Other Simple Summer Pasta Recipes to Try

Lemony Spring Pasta Salad with Artichokes and Bacon

Rigatoni with Brussels Sprouts and Kale Pesto

Ratatouille-Style Roasted Vegetable Pasta

Simple Zucchini Pasta

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★★★★★

4.5 from 2 reviews

• Author: Camille Styles
• Total Time: 30 minutes
• Yield: 4 servings

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Sweet caramelized squash, fragrant herbs, and nutty parmesan make this simple summer pasta absolutely addictive.

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Ingredients

Units USM

• 1/4 cup olive oil
• 10 garlic cloves, peeled and smashed
• 2 pounds assorted summer squashes and zucchini, halved lengthwise and sliced
• Kosher salt & freshly ground pepper
• 12 ounces paccheri or rigatoni (or other tube-shaped pasta)
• 1/2 cup grated parmesan, plus extra for serving
• Zest and juice of 1 lemon
• 1/2 cup basil or mint leaves
• 1/2 cup toasted pine nuts or crushed walnuts

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Instructions

1. Over medium heat, warm olive oil in a large skillet over medium low. Add the garlic and cook, stirring occasionally, until golden brown (about 5 min.) 
2. Add squash and turn up heat to medium. Season with salt and pepper, and cook for about 30 minutes until the squash is very tender and caramelized. 
3. While the squash is cooking, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving ½ cup cooking water.
4. Add pasta to skillet with the pasta water and half the parmesan. Stir well, add the rest of the parmesan, zest, juice, and half the basil. Stir well to combine.
5. Serve topped with more Parmesan, salt, pepper, walnuts, and basil leaves. Eat! 

Notes

• Feel free to swap in whole grain or chickpea pasta to up the nutrients.
• Make it vegan by swapping the parmesan for a sprinkle of nutritional yeast.

• Prep Time: 30 minutes
• Category: pasta

Keywords: zucchini pasta recipe, simple summer pasta recipe

The post Make This Simple Zucchini Pasta for Dinner Tonight appeared first on Camille Styles.

Featured image by Suruchi Avasthi.

The Power of Plant-Based Protein

Through a diet rich in vegetables, legumes, good grains, seeds, and nuts, our bodies will easily get all the amino acids (which form a “complete” protein) it needs. Celebrity nutritionist Kimberly Snyder shared with us all the benefits of a plant-based diet. She also predicts the plant-based way of life will only continue to gain momentum, so the more we know, the better!

While I do incorporate small amounts of meat and fish into my diet a few times a week, many more of our meals these days are getting all their nutrients from plant-based sources.

If you’d like to learn more about the benefits of a plant-based diet, here are a few sources that I’d highly recommend: Forks Over Knives (the film), Eat Vegan Before 6:00, and The Beauty Detox Solution.

There are plenty of accessible foods that can be used to curate delicious high-protein vegetarian meals. Tofu—a soy product—is arguably the most popular source of protein, followed by chickpeas, lentils, quinoa, oatmeal, and a variety of nuts and seeds. Incorporating these ingredients into your weekly meals can help you meet your protein intake through simple, whole foods.

25 High-Protein Vegetarian Meals

Now for the best part: delicious, satisfying high-protein vegetarian meals. These plant-based plates are filled with plenty of protein-packed ingredients that keep things interesting and meat-free. Read on for the best high-protein vegetarian meals for every occasion!

Salads and Sides

Mexican Chopped Salad with Honey-Shallot Vinaigrette

Why We Love It: This is one of my latest recipes, and it might be one of my favorites, too. It combines so many flavors, colors, and textures all in a single bowl. It’s light while still feeling satisfying. The punchy, slightly sweet honey-shallot dressing sends it over the top.

Hero Ingredient: A pinch of chili flakes wraps your entire salad in the perfect amount of heat.

Cumin Chickpea Salad with Mint Chutney

Why We Love It: Vegetarians are likely used to (and admittedly sick of), the fall-back of leaning on beans for protein. And while many restaurant or supermarket salads simply add beans straight from the can, when you’re cooking at home, you have more control over how you build flavor. Case in point, this chickpea salad. The chickpeas are cooked on the stovetop in a mix of ghee, salt, pepper, garam masala, and freshly ground cumin seeds. Expect a burst of flavor in every bite.

Hero Ingredient: A few chopped mint leaves infuse this salad with freshness.

Crispy Roasted Sweet Potatoes With Yogurt, Herbs, & Everything Spice

Why We Love It: I’ll take any excuse I can find to enjoy sweet potatoes for every meal. This crispy, roasted version is the perfect foundation for all your favorite flavor combos, whether you lean savory or sweet. They’re a staple in my dinner rotation: Quick and easy to make—they’re as delicious as they are healthy and loaded with nutrients.

Hero Ingredient: I’ll pick sweet potatoes every time.

Black Lentil Salad with Roasted Vegetables & Goat Cheese

Why We Love It: This unique salad is a rainbow of both bright and muted fall colors. I also love that it utilizes both roasted and fresh veggies. The carrots and Brussels sprouts get coated with a drizzle of olive oil and honey to play up their caramelized sweetness. Toss with sliced red onion and spicy arugula, and you have a dish that’s perfect for any table or appetite.

Hero Ingredient: Crumbled goat cheese adds a creamy element to the salad that’s not to be missed.

Whole Roasted Butternut Squash

Why We Love It: A surprisingly filling dish, it’s creamy, smoky, sweet, and filling enough to have as a whole meal and packs tons of flavor and texture thanks to the toppings. The best part? There’s no peeling the butternut squash. Chop, de-seed, and throw the whole thing in the oven. Brilliant.

Hero Ingredient: When warmer weather starts to find its way out, I want to consume butternut squash on a weekly basis. This dish gets me one step closer to meeting my quota.

Mango & Coconut Soba Noodle Salad

Why We Love It: The combo of mango and coconut may seem a bit out of the ordinary for a soba noodle salad, but believe me: you’re going to be hooked. These fresh, light, and beautiful flavors are too good to be true.

Hero Ingredient: The honey-lime Thai dressing is the perfect balance of sweet and lip-puckeringly sour.

Shredded Kale & Cranberry Salad with Crispy Tofu

Why We Love It: This salad has it all. It’s filling (not something you can say for all salads) and incredibly nourishing. It’s packed with protein, healthy fats, carbs, minerals, and vitamins. Plus, it looks great served at any gathering.

Hero Ingredient: The crispiest tofu takes this from being a potentially boring kale salad to the best. Ever.

Caramelized Onion and Spinach Stuffed Portobello Mushrooms

Why We Love It: This is such a fresh, healthy, and comforting high-protein vegetarian meal that will make even the pickiest meat-eaters obsessed. While stuffed portobello mushrooms have historically been known to lack flavor, these get the next-level treatment. Slowly-cooked caramelized onions and a sprinkling of parm and mozzarella is all it takes.

Hero Ingredient: A splash of vinegar added to your onions as they cook cuts the sweetness and brings a little acidity to the dish that’s wonderfully unexpected.

White Bean & Raddichio Salad

Why We Love It: Raddichio is a seriously underrated salad green. I love that it’s sturdy, colorful, and just a little bit bitter, making it ideal for tossing with creamy cannellini beans and Parmigiano Reggiano. Simple, tasty, and absolutely perfect.

Hero Ingredient: Cannellini beans bring protein to this salad party.

Flatbreads, Toasts, and Pizzas

Vegan Flatbread with Roasted Carrot and Red Pepper Hummus

Why We Love It: My favorite high-protein vegetarian meals are those that let me clean out the fridge and use up my veggies before they go bad. And if they taste delicious and look gorgeous on the plate? Well, that’s just an added bonus. This stunner of a flatbread checks all the boxes on what makes an incredible vegetarian meal. Layers of creamy, vibrant hummus get topped with a few favorite veggies for crunch and texture. It doesn’t get better than that.

Hero Ingredient: When you find a hummus recipe that packs as many veggies as this one does and elevates it with gorgeous flavor, you bookmark it and vow never to let it go.

Healthy Flatbread Pizza with Eggplant and Ricotta

Why We Love It: I can practically smell these delicious veggies through the screen! Layers of eggplant and heirloom tomatoes melt into the ricotta-topped crust and are then topped with an absolutely stunning finish of fresh mint and toasted walnuts. Honey plus a sprinkle of flaky sea salt mark this pizza’s gorgeous closing act.

Hero Ingredient: I’ve loved ricotta for as long as I can remember. A spoonful of its creamy, slightly sweet flavor is pure joy.

Farinata with Caramelized Onions and Pesto

Why We Love It: Part pizza, part flatbread, and with all these veggies packed in, this farinata does it all. The chickpea flour flatbread is topped with jammy caramelized onions and an incredibly flavorful hazelnut-arugula pesto. It’s divine.

Hero Ingredient: Caramelized onions are the elusive, humble, and wonderfully sweet addition that makes any dish or recipe a million times more delicious.

Vegan Pesto

Why We Love It: Though I love a parmesan-flecked pesto, I’ve found myself craving something a little lighter. Good news: Not only is this spin packed with flavor and will prevent a post-pasta nap, but it also boasts an impressive amount of protein. Thanks to the blending of hemp seeds, pine nuts, and nutritional yeast, this is a pesto recipe that’s sure to satisfy.

Hero Ingredient: Nutritional yeast is every vegan’s go-to for packing a recipe with tons of dairy-free, cheesy flavor.

Scrambled Egg and Mushroom Toast

Why We Love It: An egg-and-mushroom toast might not seem like much, but when you give time, attention, and care to each of the individual components of this dish, magic is sure to ensue. And though we’d gladly enjoy a slice for brunch, it’s an ideal breakfast-for-dinner solution that’s a dream for weeknights.

Hero Ingredient: Good, crusty sourdough bread is your best option for topping. Otherwise, spring for your favorite loaf—just be sure you’re reaching for the freshest you can find.

Yogurt Toast with Peanut Butter and Banana

Why We Love It: While a variety of different toasts are trending, this pared-back version still has my heart. A thick, full-fat yogurt makes the topping taste almost custard-like. In many ways, it’s akin to eating a healthier cake for breakfast—with the best frosting to boot.

Hero Ingredient: A drizzle of slightly-warmed peanut butter is always a winner.

Soups

Sweet Potato & Black Bean Chili

Why We Love It: This vegetarian and gluten-free recipe can be easily reheated, is packed with nutrients, fits a variety of dietary needs, and, most importantly, is incredibly delicious.

Hero Ingredient: Beans, beans, the magical fruit…

Coconut Curry Red Lentil Soup

Why We Love It: When all you desire is snuggling up on the couch with a hearty bowl of soup, this recipe has you covered. It’s more than enough to fill you up, thanks to the protein-packed lentils. Oh, and it tastes delicious!

Hero Ingredient: The kale and carrots. They keep this soup feeling like soup (and not like a big bowl of lentils).

Main Dishes

Kitchari

Why We Love It: Apart from kitchari being a stunner of a dish, its blend of warming spices will, without fail, cure what ails you. And as our food editor Suruchi writes, it’s a “bowl that feels like a blanket.” I don’t know about you, but that’s exactly what my cozy season self craves.

Hero Ingredient: A couple tablespoons of ghee gives this virtuous dish the slightest inkling of indulgence.

Crispy Roasted Butternut Squash and Quinoa with Currant Vinaigrette

Why We Love It: This loaded quinoa bowl takes roasted butternut squash to the next level. Our go-to tip for making your squash super crispy? Arrange it in a single, even layer on the sheet pan. If you crowd the pan, your squash will steam instead of roast. It’s the key to making this dish a weeknight showstopper.

Hero Ingredient: Don’t knock currants until you’ve tried them. They’re bright, slightly sour, and will make your mouth pucker—the perfect balance to the sweet squash.

Creamy Vegan Pasta with Tomatoes and Basil

Why We Love It: This pasta is delicious, healthy, and can be easily whipped up in only 15 minutes, saving you any dinnertime stress. What’s more, the creamy walnut sauce can be made and stored in the fridge for up to two weeks, so you’ll always have a tasty option on hand.

Hero Ingredient: There’s nothing quite like the sweet burst of cherry tomatoes cooked on the stovetop.

Pappardelle With Shiitakes, Kale, & Jammy Leeks

Why We Love It: When was the last time you had a truly delicious leek dish? You need to put this one on your list ASAP because it is elite. Nothing beats a high-protein vegetarian meal that includes pasta.

Hero Ingredient: And while leeks are an attention-grabber, it’s the thick, chewy strands of pappardelle that have my heart.

Spicy Peanut Brussels Sprout Tacos

Why We Love It: The Brussels sprouts are the dish’s main focus and get coated in the most delicious mix of spices and sweetness. A drizzle or two of the peanut sauce, and you’ll be coming back for seconds. Maybe even thirds.

Hero Ingredient: Roasted Brussels sprouts elevate these warming, wholesome tacos into an elegant and delicious meal.

Rainbow Grain Bowls

Why We Love It: Fresh, crunchy vegetables, protein-packed maple-tamari tofu, nutty freekeh, and a seriously yummy maple-harissa dressing. These grain bowls epitomize eating the rainbow and are a guaranteed crowd-pleaser.

Hero Ingredient: With so many colorful veggies and components to choose from, naming these bowls’ hero ingredient is a tall order. But I’ll opt for the avocado because nothing matches its addictingly creamy mouthfeel.

Quinoa Bowl With Harissa Roasted Veggies, Avocado, & Fried Egg

Why We Love It: This dish is easy to prep in advance, so you don’t have to worry about throwing it together during a chaotic dinner hour. And isn’t it gorgeous? You’ll be shocked at how filling this vitamin-packed bowl is. It’s as satisfying as it is a breeze to make.

Hero Ingredient: I’m always sliding fried eggs onto my favorite grain and veggies bowls. It’s the secret to keeping things super satisfying.

Sweet Potato Falafel Veggie Burgers

Why We Love It: These homemade, veggie-packed falafel burgers combine so much texture, flavor, and spice for a truly luscious, filling, colorful, and fun dinner. Add a side of sweet potato fries, and you have a real treat.

Hero Ingredient: Panko breadcrumbs add structure and texture to your veggie burger, mimicking meat versions perfectly.

Spring Onion and Goat Cheese Quiche

Why We Love It: This easy stunner of a quiche is the perfect foundational recipe for any and all of your favorite veggies. I love that it wraps nutrient-dense ingredients in parmesan, eggs, milk, and a crispy crust to help you enjoy their vibrant flavor and appeal all the more. While you might already have your favorite, tried-and-true quiche recipe, I encourage you to give this one a spin.

Hero Ingredient: Crumbled goat cheese delivers just the right amount of salty tang.

The post 25 Vegetarian Dinners That Are Packed With Protein appeared first on Camille Styles.

Luckily, I quickly recovered from my foot-in-mouth faux pas and we continued the conversation during the car ride home. Another ingredient on my hit list? Fennel. Something about its licorice bite just hasn’t jived with me before. But this declaration was received with a lot of surprise. No one seemed to understand why I wasn’t a fan.

The Fennel Salad That Changed It All

A few weeks later, I found myself in London at Kuro Eatery craving a salad alongside the honey and cheese flatbread I ordered. Lo and behold, the only option available was a fennel salad. Call it fate, but it was like the universe saying that my stake in the ground against fennel needed to be uprooted.

So, I ordered it, proceeded to devour it, and asked the waiter for all the deets so I could re-create it at home. And that’s how we’ve ended up here, with a former fennel hater transformed by this easy, fresh, and delicious fennel salad.

Ingredients for This Fennel Salad

This fennel salad boasts a light ingredient list, so be sure to choose the freshest herbs and best-quality ingredients to make everything extra delicious.

• Fennel. Sliced extra thin with a mandolin. It’s the delicious base for this recipe—don’t knock it until you’ve tried it!
• Herbs. And I mean, a LOT of herbs. Dill, cilantro, and mint combine for a trifecta of flavor.
• Lime. Both the zest and the juice add acidity that tempes the licorice flavor of the fennel.
• Olive oil. Use the good stuff.
• Honey. A squeeze of honey helps round out the punchy, bright flavors.

How to Prepare This Fennel Salad

While a simple recipe, there are a few tips and tricks to make this extra easy—and delish.

1. Use a mandolin for the fennel. Keep the top of the fennel bulb on. This will give you a safe piece to hold onto as you’re running the fennel over the mandolin blade. (Always remember to be extra careful using a mandolin!) If you don’t have one, I would recommend using a vegetable peeler over a knife to get as thin of pieces as possible.
2. Less is more, except for when it comes to herbs. I am famously not a fan of greens-based salads. I would almost always rather use a bed of herbs as my greens than a bowl of spinach. The fennel is really to create some heft and texture, but the herbs add that extra bit of ruffage and flavor. The savoriness of the cilantro, the freshness of the dill, and the slight sweet aromatic flavor of the mint balance each other out beautifully. I definitely recommend using all three.
3. Freshly grind your pepper. I will always preach that freshly ground spices make a world of difference in flavor.
4. Wait to salt at the end. Like adding salt to any vegetable, doing so with the fennel will draw out a lot of water. I recommend waiting to salt until you’re ready to serve since the lime already adds plenty of liquid to this salad.

How to Customize This Fennel Salad

While I think the simplicity of this slaw is what makes it perfect, there are lots of ways that you can customize or add to it to make it your own.

• Adding additional crunchy vegetables like celery and cucumber would make this extra refreshing. You could also add some thinly sliced green apple for a touch of sweetness.
• To make this more filling, adding avocado slices and some crunchy pistachios would also be delicious.
• You could also add a bit of mayo to the salad and add it to a sandwich for something fresh and crunchy, or alongside summer salmon or your favorite burgers.

Fennel Salad

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• Author: Suruchi Avasthi
• Total Time: 10 minutes
• Yield: 2

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Craving fresh, summer flavor? This easy, herby fennel salad will be your new warm-weather fave.

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Ingredients

• 2 large fennel bulbs
• 1 large lime
• 1 teaspoon fresh ground black pepper
• salt to taste
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1 bunch of mint, chopped
• 1 small bunch of dill, chopped
• 1 handful of cilantro, chopped

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Instructions

1. Prep the fennel. Cut off the bottom stem of the fennel. Using a mandolin, thinly slice the fennel bulbs. Set aside.
2. Make the dressing. In a serving bowl, zest the lime, then squeeze the juice from half of the lime. Add the pepper, salt, olive oil, and honey. Stir to combine.
3. Assemble the salad. Add the fennel and herbs to the dressing and toss to combine. Serve cold. Enjoy!

• Prep Time: 10
• Category: salad

Keywords: fennel, salad

The post This Herbaceous Fennel Slaw Will Upgrade Your Side Salad appeared first on Camille Styles.

This dish is earthy and sweet, and the high-temperature roasting brings out that delicious char that makes caramelized carrots so deliciously addictive. Sticky dates on top complement the tangy lime yogurt, and of course an added crunch from almonds brings it all together. If you’re looking for a vibrant and flavorful way to enjoy carrots, bookmark this one as a new favorite.

Scroll on for the step-by-step guide to creating these roasted carrots with yogurt sauce.

Casa Zuma Sharing Platter

This high temperature glazed stoneware platter is always on our table, dishing up roast chicken, grilled fish—and it also happens to make a great platter for warm chocolate chip cookies.

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First, Grab These Ingredients to Make Roasted Carrots With Yogurt Sauce:

• carrots
• dates
• sliced almonds
• scallions
• dill
• plain full-fat Greek yogurt
• honey
• lime
• aleppo pepper or red pepper flakes

Then Get the Carrots Roasting

Preheat your oven to 425°F (220°C). Take the peeled carrots and halve them lengthwise—this helps get them to a more consistent size for even cooking. Place on a parchment-lined baking sheet and drizzle them with olive oil. Sprinkle with salt and pepper, tossing them gently to ensure they are evenly coated. Pop the baking sheet into the preheated oven for around 25-30 minutes, or until the carrots are tender and slightly caramelized.

Next, Mix up the Honey-Lime Yogurt Sauce

While the carrots are roasting, let’s prepare this tangy and sweet yogurt sauce that will form the “bed” for the carrots. In a small bowl, combine the Greek yogurt, honey, lime juice, Aleppo pepper or red-pepper flakes, and a pinch of kosher salt. Mix everything together until smooth and well combined. Taste the sauce and adjust the seasoning, then set the sauce aside to allow the flavors to meld.

Get Your Almonds Nice and Toasty

Time to add some crunch to our roasted carrots with yogurt sauce. Grab a skillet, heat it up, and toss in those sliced almonds. Keep a close eye on them because they can go from toasty and delicious to burnt and bitter in no time. We’re looking for a golden hue and a heavenly aroma. Once toasted, transfer them to a plate and try not to eat them all—save some for the dish!

Put It All together

The time has come to bring it all together. Spread your yogurt sauce on the bottom of a serving platter, then arrange the carrots over the top. Once the roasted carrots are ready, remove them from the oven and transfer them to a serving platter. Sprinkle the sliced dates, toasted almonds, scallions, and a generous handful of chopped dill over the carrots. It’s the colorful confetti of ingredients that totally levels up this dish.

The Grand Finale

Almost there! Sprinkle a pinch of flaky salt (I like Maldon) and a few generous grinds of pepper over the dish. These little flavor boosters will make your taste buds sing—and it’s these final bursts of seasoning that makes chef dishes taste so good, so we’re going to do it too.

Tips for Success

1. Customize the flavors of the honey-lime yogurt sauce to suit your taste buds. More zing, more honey, you do you!
2. Keep an eye on the carrots while they roast to prevent them from overcooking and losing their texture.
3. Also! Keep a watchful eye on those almonds while toasting—they can go from toasty to burnt faster than you can say “crunchy goodness,” and I have burned way too many nuts by getting distracted while they’re roasting. Set a timer.
4. Get creative with your garnishes! Herbs like cilantro or parsley can add an extra burst of fresh flavor.

That’s it! You’ve mastered the art of making roasted carrots with yogurt sauce—now scroll on for the recipe.

Charred Carrots with Yogurt and Dates

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles

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If you’re looking to shake up your veggie side game, these roasted carrots with honey-lime yogurt sauce are what you’ll be serving all season. The recipe is so simple and bursting with herbaceous flavor.

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Ingredients

Units USM

• 1 1/2 pounds carrots, peeled and halved lengthwise
• 1/3 cup pitted dates, sliced
• 1/3 cup sliced almonds, toasted
• 4 thinly-sliced scallions
• garnish: chopped dill, flaky salt, and freshly ground black pepper

for the honey-lime yogurt sauce:

• 1 cup full-fat Greek yogurt
• 1 tablespoon honey
• 1 tablespoon lime juice
• Pinch of Aleppo pepper or red-pepper flakes Kosher salt
• Flaky salt, for serving

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Instructions

1. Preheat oven to 425 F.
2. On a parchment-lined baking sheet, toss the carrots with the olive oil. Season with salt and pepper, and toss to evenly coat. Spread out and roast, flipping about halfway through, until the carrots are golden brown and tender (about 25 to 30 minutes).
3. Meanwhile, make the yogurt by whisking all the ingredients together in a small bowl.
4. Spread the yogurt on the bottom of a platter and arrange roasted carrots on top. Scatter dates, almonds, and scallions on top, and finish with a sprinkle of dill, flaky salt and pepper, and a drizzle of olive oil. Eat!

Notes

Customize the flavors of the honey-lime yogurt sauce to suit your taste buds—more zing, more honey, you do you!

Keep a watchful eye on those almonds while toasting—they can go from toasty to burnt faster than you can say “crunchy goodness.”

Feel free to get creative with your garnishes! Fresh herbs like cilantro or parsley can add an extra burst of flavor.

The post Bookmark These Charred Carrots with Honey-Lime Yogurt, Dates, and Almonds, Stat appeared first on Camille Styles.

Montreal is one of my favorite cities, and every time I visit, I schedule out time in my itinerary for a meal at Janice’s restaurant, Elena. With her new cookbook, Salad Pizza Wine, Janice and the Elena team share their treasured collection of the restaurant’s well-loved dishes. Alongside pizza and pasta, the book highlights inventive salads, a mortadella sandwich that defines chef’s kiss, and desserts you’ll want to save room for.

Salad Pizza Wine: And Many More Good Things from Elena

$32.50

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Janice Tiefenbach Shares the Secret to Perfect Pizza

But beyond the recipes, Salad Pizza Wine provides a detailed but understandable approach to elevating your pizza at home. From choosing the best ingredients to tips on stretching your dough for a cracker-like crust, consider this your one-stop shop for perfecting your pizza. And today, you’re getting the behind-the-scenes scoop from Janice Tiefenbach herself. Keep reading to get all the details on making her stellar Neopolitan Margherita pizza at home.

“My preference is for a natural approach to cooking. Instinctive, with respect for traditions but a desire for freshness and a modern sensibility.”

Janice Tiefenbach

Chef and author Janice Tiefenbach has been cooking professionally for more than 15 years. She is executive chef at Elena and Gia Vin & Grill in Montreal. Her food is an expression of love and joy. She is passionate about all manner of dough, vegetables and learning new things.

How would you describe your cooking and food philosophy? How has it influenced the menu at your restaurant, Elena?

My preference is for a natural approach to cooking. Instinctive, with respect for traditions but a desire for freshness and a modern sensibility. I try to follow a rule of simplicity and function. Every ingredient in a dish should be there for a reason, and to serve the purpose of allowing the featured ingredient to shine as much as possible. At Elena, we try to find a balance between respecting Italian culinary tradition but using the best ingredients we find closer to home.

What makes the Elena Margherita pizza special?

Our Margherita uses the best ingredients we could find as locally as possible. We use locally milled flour (not Italian imported), California organic tomatoes (Bianco di Napoli!), and Quebec Buffalo Mozzarella from an incredible local producer (Macioccia). The basil is from a local vegetable grower or our own garden and the olive oil is from our friends at Pacina.

Another thing that makes our pizza unique is the fact that it is 100% naturally leavened. Besides the integrity of all the other ingredients, the fact that it is a natural fermentation makes the dough a lot tastier and much easier to digest. 

What makes this recipe your go-to?

Margherita pizza is a straight-up classic. For many people, I think it’s the platonic ideal of what a pizza should be. It satisfies in a very fundamental way. The combination of the tangy/sweet sauce, the creamy and salty cheese, and the range of textures in the dough from tender and moist to crispy and charred makes it completely irresistible. It’s one of those foods that when I eat it my brain kind of shuts down for a moment and I don’t need to think at all. I just enjoy every bite.

What kitchen tool do you recommend for making this pizza?

I highly recommend investing in a portable pizza oven. My preference is the ooni for its incredible design and relative affordability. If you love Neapolitan-style pizza, you will never regret buying one of these. It’s very easy to use and produces an outstanding pizza. 

But if you aren’t ready to invest in an ooni and still want to try your hand at homemade Neapolitan pizza, I recommend investing in a pizza stone. It’s hard to replicate what we do at the restaurant in our wood oven in a conventional oven, so I often suggest starting with al taglio pizza. It lends itself much more to a home oven set-up. 

A pizza peel is also pretty essential and is not expensive at all. One of the steps that often trips up beginner pizza makers is transferring the raw pizza to the oven. Learning how to use a pizza peel will change the game.

Ooni Koda 12 Outdoor Pizza Oven

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Margherita pizza calls for just a handful of ingredients. What makes this recipe special? 

When it comes to pizza, less is absolutely more. A little restraint pays off and allows a few ingredients to interact in a more direct way with surprisingly effective results. Sauce, cheese, oil, and basil are nice on their own. But together, they resonate and become much more than the sum of their parts. Investing a little extra in good-quality tomatoes and cheese is worth it. 

What tips and tricks can you share for making restaurant-quality pizza?

I suggest beginners double the dough recipe the first couple times you are making pizza. That way, you don’t have to stress so much if you mess up. The real secret to making good pizza is practice.  Professional pizza makers have spent literally thousands of hours learning how to perfect tiny movements when handling the dough. But basically it’s just a pile of dough with some sauce on top, so don’t be so intimidated! 

A couple of things to keep in mind:

• Keep the dough covered until you are ready to use it. Exposure to the air creates a skin on the surface of the dough which is not desirable.
• Dust your surfaces, dough, and hands with a little flour. This makes it so the dough isn’t too sticky and is less likely to stick to the peel or the counter. 
• Let the dough temper a bit before you try to work with it. Cold dough is more likely to tear. The more relaxed and warm the dough is the looser it becomes. After that, you don’t really have to do much to stretch it out. 

What advice would you give to someone who might be intimidated by making pizza at home?

1. Double the batch so you have some to mess around with. That takes a lot of the stress away.
2. Start with the al taglio dough. It’s a much wetter dough that yields way better results in a home oven. Everyone like to start with a win!
3. Don’t overload your pizza with ingredients. Too many toppings will weigh down the dough, leading to problems like holes in the dough or undercooked dough.

What do you hope people learn when they make your recipes?

I really love cooking for people and making people happy through food. My hope is that people get to share in a bit of what we do at Elena and it brings them the same joy and happiness at home. I hope people use this book as a guide and it helps to give them tools to cook the food that makes them happy. 

Follow Elena, Janice, and Coffee Pizza Wine on Instagram and keep reading to get Janice Tiefenbach‘s recipe for this Margherita pizza.

Neopolitan Margherita Pizza

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• Author: Janice Tiefenbach
• Total Time: 40 minutes
• Yield: 1

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Margherita Pizza is the benchmark for good pizzas and this simple recipe sets you up for delicious homemade success.

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Ingredients

Units USM

• 1 ball of Neapolitan Pizza Dough
• 1/4 cup canned crushed tomatoes
• 1 ball (75g or about 1/2 cup) buffalo mozzarella
• 1 tablespoon extra virgin olive oil + more to finish
• 6–8 leaves of fresh basil

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Instructions

1. Stretch the dough and transfer onto a pizza peel. 
2. To bake in an oven, place a rack in the lower third of the oven and remove the rack above it. Slide a pizza stone on the rack and turn up your oven to 500 F. Let the stone preheat for at least 1 hour before baking your pizza. (If you don’t have a pizza stone, you can bake the pizza directly on an inverted baking sheet without preheating it.)
3. Dollop the crushed tomatoes in the center of the pizza and, with the back of a spoon, gently spread the sauce in a circular outward motion, leaving 1 1/2 inches of uncovered dough around the edges for the crust. Be careful not to apply too much pressure to avoid damaging the dough.
4. Break up the mozzarella with your hands and spread it evenly over the sauce. Drizzle the pizza with a tablespoon of olive oil.
5. Take the peel and insert it into the oven at a slight angle until you can reach the back of the pizza stone. Give the peel a little shake to allow the pizza to start sliding off it—it should look like you are draping the pizza from the back of the stone to the front.
6. Bake the pizza for 8-10 minutes, until the center has set and the crust has formed nice golden and blistered bubbles. Once you are satisfied with the bake of your pizza, use the peel to remove it from the oven and transfer it onto a cooling rack. Let it rest for 1 minute.
7. Drizzle the pizza with more olive oil, transfer to a cutting board or pizza pan, cut and top with a few fresh basil leaves.

• Prep Time: 30
• Cook Time: 10
• Category: Pizza

Keywords: Margherita, Pizza

Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Photographs by Dominque Lafond. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

The post “Less Is Absolutely More”—A Chef Shares Tips for Making Restaurant-Quality Pizza at Home appeared first on Camille Styles.

Let’s break it down. Cauliflower is arguably one of the most delicious—and popular—veggies of the moment. It soaks up all the delicious flavors of this simple recipe. And because it comes together in a flash, I promise this cauliflower tikka masala will be part of your regular recipe rotation.

Ingredients for Cauliflower Tikka Masala

Yogurt. While this recipe is vegetarian, as an ode to chicken that is marinated in yogurt for chicken tikka masala, I “marinate” cauliflower in the yogurt. It also adds a little subtle tang.

Garlic and ginger. In both the yogurt marinade and the sauce, these warming spices add so much flavor. Use the fresh stuff—trust me.

Cauliflower. Prepped florets or whole cauliflower that you chop up yourself work great. You can also substitute for another starchy vegetable like potatoes (a personal favorite), or paneer.

Onion. I prefer a yellow onion, but red onion or a shallot will work in a pinch.

Spices. Garam masala, turmeric, cardamom, cumin, and coriander, pack this recipe with flavor. Fresh ground is always best, but use what you can find!

Jalapeño. For just a hint of spice.

Canned tomatoes. You can use a few options. Crushed, whole, or plain tomato sauce. I prefer tomato sauce because I like to keep everything extra smooth. But because the sauce gets blended, any of these options will work.

Heavy cream. While I don’t usually have heavy cream on hand, I do add it to my list when I’m making this. And you don’t need a lot, so even if you want to save extra in ice trays to freeze and use for next time, that will also work! You just want that creamy richness. Coconut milk will also work.

Butter. Just a tablespoon adds a nice glossy finish to the sauce.

Sugar. Sprinkle in a pinch to round out all the flavors.

How to Make Cauliflower Tikka Masala a 30-Minute Meal

Once I discovered that I could make this recipe in about 30 minutes, it became a go-to for weeknight meals. A few tips:

1. Marinate the cauliflower the night before. Add the yogurt, ginger, garlic, and spices to a bowl to toss over the cauliflower and let it sit covered in the fridge. This makes it easy to just toss in the oven while the sauce simmers so both can be cooked at the same time. It also saves a little prep during the craziness of dinnertime.
2. Mise en place is your friend. Before you actually start cooking, measure out spices in one bowl, chop the onion, garlic, ginger, and jalapeño on your cutting board. Add the butter and cream to the blender before you start the cooking and set aside. All of these little steps make things move a lot faster and save you clean-up time, too!
3. Toast your spices. For maximum flavor, toast the spices with the onion until super fragrant. Once you can smell them, add the tomatoes.
4. Make the whole thing ahead of time. My mom says this a lot, but recipes like this are incredibly forgiving as leftovers. In fact, they often taste even better the next day. Store leftovers in an airtight container and reheat on the stove with an extra splash of cream or ghee and serve. No one will know the difference.

Tips for Serving

Serve alongside hot rice, with naan, or even just on its own in a bowl. Top with plenty of chopped cilantro, a little lime juice, and even a drizzle of yogurt if you like.

I also like serving this dish alongside a little kachumber salad for added freshness or with raita on the side. A little palak or saag paneer is also delicious if you want a few options on the table for people to eat with a big bowl of rice. However you serve it, this cauliflower tikka masala will be delicious.

Cauliflower Tikka Masala

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• Author: Suruchi Avasthi
• Total Time: 1 hour
• Yield: 2

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An easy vegetarian dinner recipe that’s packed with flavor.

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Ingredients

Units USM

• 8 ounces Greek yogurt
• 2 garlic cloves, grated
• 1-inch knob of ginger, grated
• Pinch of salt
• 4 teaspoons garam masala, divided
• 1 head of cauliflower, cut into florets
• 1/2 of a yellow onion, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 cardamom pods, crushed
• 3 garlic cloves, chopped
• 1 inch of ginger, chopped
• 1/2 of a jalapeño, chopped
• 1 1/2 cans plain tomato sauce
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 teaspoons of sugar
• salt and pepper to taste

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Instructions

1. Prep the cauliflower. Add the yogurt, grated garlic and ginger, salt, and 1 teaspoon of garam masala into a bowl and whisk together. Add the cauliflower and toss to coat. Let sit for at least 30 minutes, or prep ahead of time. Once ready to cook, preheat oven to 400 F. Add cauliflower to a lined sheet tray in an even layer and drizzle with oil. Bake for 20-25 minutes until tender. Remove from oven and set aside.
2. Make the sauce. To a large stove top pan, add a couple of tablespoons of oil and bring to medium heat. Add the onion and cook for a few minutes until starting to turn translucent. Add all of the spices, including the rest of the garam masala, and cook for about a minute until fragrant. Add the garlic, ginger, and jalapeño and cook for another minute, then add the tomato sauce. Simmer for a few minutes, stirring until rich in color.
3. To a blender, add the tomato sauce, heavy cream, butter, and, sugar with salt and pepper. Be careful blending the hot liquid, remembering to let the steam release. Blend until smooth. Taste and adjust salt and sweetness as needed. Add the sauce back to the pan on the stove and bring to medium heat.
4. Add the cauliflower to the sauce and coat to combine. Let cook for about 10 minutes and keep covered until ready to serve. Enjoy!

• Prep Time: 30
• Cook Time: 30
• Category: Vegetarian
• Cuisine: Indian

Keywords: cauliflower, tikka masala

The post Craving Vegetarian Comfort? This 30-Minute Cauliflower Tikka Masala Checks Every Box appeared first on Camille Styles.

This salad was quite simply inspired by California sunshine. When I created it, I was daydreaming about that feeling you get when you’re on vacation and spend the whole day outside, then come in and make dinner barefoot in a swimsuit and cutoffs. I’ve been buying golden beets every week at the market lately—not only are they less likely to stain than their red counterparts, I also just prefer the sweeter, milder flavor of the golden variety. I love these sunset shades of citrus with the golden beets, and it was a no-brainer to add fat chunks of avocado as a rich counterpoint to all this fresh produce. Scroll on to see how this perfectly golden grapefruit and avocado salad comes together.

First, roast the beets

This step is part of my usual weekend meal prep—since beets take a long time to roast, I like to knock it out right when I get home from the grocery store so that they’re ready when I need them. Here’s how to perfectly roast beets:

• First, scrub the beets to remove any dirt, and trim the stems and root end. Wrap the entire bunch of beets in a foil packet, then roast at 450 degrees for about an hour. Cook time will vary depending on how large the beets are—you’ll know they’re done when you can easily slide a knife into the center of the beets.
• Remove the beets from the oven, let them cool, then use a paper towel to rub the skin off the outside of the beets. That’s it! Now you can either slice these beets to use in your salad, or you can keep them in the fridge until you’re ready to eat.

Next, make your crispy roast chickpeas

Crispy roasted chickpeas are such a delicious salad topper and snack to have on hand, and they couldn’t be easier to make. I rinse and drain a can of chickpeas, then place in a towel to vigorously rub some of the chickpea skins off—don’t worry, you don’t have to get them all.

• Pour the chickpeas onto a baking sheet, drizzle with olive oil, and toss with a teaspoon of chili powder and a few shakes of garlic salt. Spread in an even layer, and bake for about 45 minutes until they’re crispy. Shake the pan once or twice during cooking time. 
• Allow the crispy chickpeas to cool completely before storing in an airtight container at room temperature.

Meanwhile, peel and slice the grapefruit

I’m not a big fan of carefully segmenting citrus fruit—I don’t mind a little white pith, so here’s my preferred way of slicing any citrus for a salad:

• Slice the skin from each end of the grapefruit so you can hold it steady on your cutting board. Then, use a paring knife to remove the peel in strips all around the fruit. Again, it’s fine if you don’t get every little bit of pith off the fruit.
• Rotate the grapefruit on its side, and slice into circles. You can either leave them as big wheels, or slice the wheels in half if you’d like the pieces to be a bit smaller.

Finally, make the Golden Turmeric & Honey dressing

To a blender, add the following:

• Couple cloves garlic
• piece of peeled ginger
• Olive oil
• Zest and juice of a lime
• Dijon
• Ground turmeric
• Rice vinegar
• Honey

Blend it up, add salt and pepper to taste, and store in a mason jar in the fridge for up to a week. This dressing is one of my favorites—it’s super versatile, and the sweetness from the honey plus the warmth of the spices makes it addictive to pour over just about anything. 

Tips for success

Prep components in advance

I love to make this salad for a gathering because it’s so easy to pre-prep all your individual ingredients and store them in the fridge, then simply assemble and arrange them on a big platter when you’re ready to eat. It’s one of those dishes that feels absolutely effortless, but packs a flavorful punch and is a feast for the visual senses as well. 

How to store leftovers

Leftovers keep pretty well, however I’d recommend removing the avocado before storing since it’ll brown in the fridge. If you want to rework this for lunch the next day, just add some fresh avocado chunks when you’re ready to eat.

Scroll on for the recipe for this luscious grapefruit and avocado salad that I’ll be making all summer.

Grapefruit, Avocado, and Golden Beet Salad with Crunchy Chickpeas and Feta

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 1 hour 20 minutes
• Yield: 4

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Description

This golden beet, grapefruit, and avocado salad was inspired by sunshine. It’s packed with colorful, nutrient-rich produce and full of flavor, making it a perfect lunch or side dish for any warm-weather gathering.

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Ingredients

Units USM

• 1 bunch golden beets, scrubbed and trimmed
• 1 large (or 2 small) grapefruit, peel and pith removed
• 2 avocados, cut into large chunks
• 1 can chickpeas, rinsed and drained
• extra-virgin olive oil
• 1 teaspoon chili powder
• garlic salt
• 1 block feta, crumbled or sliced

for garnish:

• lots of torn fresh herbs like cilantro, basil, or mint
• flaky salt and freshly ground black pepper

for the Golden Turmeric-Honey Dressing:

• 2 cloves garlic
• 1 inch piece ginger, peeled
• 1/2 cup olive oil
• zest and juice of 1 lime
• 1 teaspoon dijon
• 1 teaspoon turmeric
• 1/4 cup rice vinegar
• 2 tablespoons honey

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Instructions

1. Preheat oven to 425. Wrap the beets in a foil bundle, and roast for about an hour. You’ll know they’re done when you can easily slide a knife into the center of the beets.
2. Remove the beets from the oven, let them cool, then use a paper towel to rub the skin off the outside of the beets. Slice into half rounds, and chill in fridge.
3. Meanwhile, make the crispy chickpeas. Pour the chickpeas onto a baking sheet, drizzle with olive oil, and toss with chili powder and a few shakes of garlic salt. Spread in an even layer, and bake in a 425 degree oven for about 45 minutes until they’re crispy. Shake the pan once or twice during cooking time.
4. Allow the crispy chickpeas to cool completely before storing in an airtight container at room temperature.
5. Make your dressing by combining all ingredients in a blender. Store in a mason jar in the fridge.
6. When ready to serve, slice the grapefruit into rounds, then cut each round in half.
7. Arrange grapefruit on a serving platter with beets, avocado, and fresh herbs. Drizzle vinaigrette over top. Top w/ crispy chickpeas and crumbled feta. Season with salt and pepper and eat!

Notes

I love to make this salad for a gathering because it’s so easy to pre-prep all your individual ingredients and store them in the fridge. Simply assemble and arrange them on a big platter when you’re ready to eat. It’s one of those dishes that feels absolutely effortless, but packs a flavorful punch and is a feast for the visual senses as well. 

• Prep Time: 20
• Cook Time: 60
• Category: salad
• Cuisine: vegetarian

Keywords: grapefruit avocado salad

The post Tastes Like Sunshine—A Grapefruit and Avocado Salad with Golden Beets, Feta, & Crispy Chickpeas appeared first on Camille Styles.

With the warmer months ahead, I’m sure many of us are craving fresh, healthy foods that don’t skimp on flavor. So we did some digging for you and curated a stellar list of 18 low-carb vegetarian recipes that meet our criteria. Read on for some major cooking inspiration. Low-carb vegetarians, unite!

Featured image by Suruchi Avasthi.

What plant-based foods are low in carbs?

It’s no secret that the magic mix of plant-based, low-carb foods can be hard to come by. Many vegan or vegetarian eating patterns can lean high-carb because they rely heavily on grains and legumes. However, we can’t overlook the importance of flexibility when it comes to following a diet that supports your body best. To emphasize: low-carb doesn’t mean no-carb. Many of the vegetarian foods containing more carbohydrates (sweet potatoes, quinoa, chickpeas!) provide key vitamins and nutrients our bodies need.

That said, here’s a handy list of plant-based foods that are low in carbs:

• Leafy greens. 1 cup = 1 gram
• Eggs. 1 large = 0.6 grams
• Zucchini. 1 medium = 6 grams
• Cauliflower. 1 cup, chopped = 5 grams
• Strawberries. 1 cup = 11 grams
• Cottage cheese. 1 cup = 8 grams
• Tomatoes. 1 cup = 7 grams
• Plain Greek yogurt. 1 container (156 grams) = 5 grams.

How can vegetarians eat more protein?

Ah, the ephemeral, ever-elusive question. If you follow a vegetarian diet, it’s likely that you’ve been asked this many times before. The good news is that there are plenty of plant-based protein sources. However, when comparing animal versus plant protein, plant foods are often referred to as “incomplete” protein sources—meaning they don’t contain all nine essential amino acids. The simple solution? Prioritize variety! So long as you’re getting a healthy mix of plant-based proteins, you should have no problem working a sufficient amount of all amino acids into your diet. (For more high-protein vegetarian recipes, consult our list of favorites.)

18 Low-Carb Vegetarian Recipes That Are Bursting With Flavor

Low-Carb Vegetarian Breakfast Recipes

Strawberries and Cream Smoothie

Why We Love It: If you’re looking for a fresh and easy, grab-and-go breakfast, nothing satisfies quite like a smoothie. This strawberries and cream blend tastes just like dessert. The catch? Strawberries boast the fewest carbs of all berries and are rich in antioxidants like vitamin C. You’re getting omega-3s from the flaxseed, healthy fats from the coconut milk, and plenty of fiber from the frozen cauliflower. It’s a powerful way to start your day.

Hero Ingredient: Frozen cauliflower’s biggest secret? You can thank the cruciferous veg for this smoothie’s super creamy texture.

Savory Cottage Cheese Breakfast Bowls

Why We Love It: This protein-packed breakfast will keep you full for hours. Cottage cheese is an excellent source of protein, calcium, and vitamin B12 with just eight grams of carbohydrates per cup. You can play around with your toppings here but this recipe calls for other low-carb ingredients, avocado, chopped cilantro, egg, and kimchi.

Hero Ingredient: Be sure to use the full-fat version of cottage cheese here. Brands like Nancy’s and Good Culture are mild in flavor with a creamy texture that makes the eating experience feel so much more luxurious and rich.

Strawberry Thyme Yogurt

Why We Love It: This simple sweet breakfast is perfect for summer. Strawberries are at their peak and you can bet we’ll be finding any way we can to avoid turning on the stove. The bowl calls for only seven ingredients and two easy steps. Low-carb and definitely low-stress.

Hero Ingredient: A mix of fresh, in-season berries is exactly what I’m craving at every meal. This recipe makes the most of strawberries and raspberries, giving your breakfast bowl a beautiful, vibrant color.

Yogurt and Granola Breakfast Grazing Board

Why We Love It: This grazing board is perfect for morning meal entertaining—and it couldn’t be simpler. Arrange any variety of low-carb fruits on a serving board as you please, sneaking in sprigs of mint here and there. Dollop Greek yogurt and low-carb granola into bowls for your guests to serve themselves. It’s such an easy and beautiful brunch trick that’ll satisfy plant-based and non-vegetarians alike!

Hero Ingredient: When it comes to the fruit, go with your gut—but the fresher, the better. Figs are a beautiful, low-carb option as are berries, cantaloupe, or peaches.

Vanilla Chia Pudding with Chestnut Honey & Berries

Why We Love It: This plant-forward meal is perfect for a quick breakfast that’ll power you through your morning. It’s simple enough to enjoy as-is and elegant enough to dress up with a few additional toppings. A drizzle of peanut butter or a sprinkle of granola—anything goes. Basically, whatever vibe you’re aiming for, this recipe has you covered.

Hero Ingredient: Chestnut honey is the floral and oh-so-flavorful drizzle that takes this chia pudding up a notch.

Classic Shakshuka

Why We Love It: This one-pot shakshuka recipe is the ultimate comfort food meal—baked eggs in a delicious tomato sauce served with flat-leaf parsley is a recipe for deliciousness. While it’s traditionally served with bread to sop up the sauce, you can skip that and opt for a side of vegetables or avocado for additional healthy fats. This recipe is the ultimate low-carb vegetarian option—a total crowd pleaser!

Hero Ingredient: Cumin and paprika create a smoky profile that perfectly flavors that tomato sauce.

Low-Carb Vegetarian Appetizers

Mint Tzatziki With Endive, Romaine, & Sugar Snaps

Why We Love It: Whether you’re entertaining or headed to a potluck, tzatziki always delivers. It’s fresh, tangy, and screams summer. Serve alongside sugar snap peas, sliced cucumber, zucchini, or any seasonal veggie you prefer. This recipe defines low-effort, high-reward.

Hero Ingredient: I’ll take all the chopped, fresh mint you’ve got.

Cauliflower Nachos

Why We Love It: Yes, nachos made the low-carb vegetarian cut. That’s right, cauliflower can do it all—and here, the much-loved veggie takes the place of tortilla chips. They get roasted with a crave-worthy mix of spices: cumin, garlic powder, onion powder, chili powder, and some nutritional yeast for a plant-based, cheesy flavor. Then, load them up with all of your classic nacho faves: tomatoes, black beans, jalapeño, cilantro, and vegan mozzarella. It’s a sheet pan recipe, making it low-fuss and doubles as both a healthy dinner or a simple appetizer. Win-win!

Hero Ingredient: I’ll say it again: cauliflower does it all.

Paneer Tikka Kebabs

Why We Love It: If you haven’t started cooking with paneer, now’s the time. Paneer is a non-melty cheese with an addictively chewy texture. While it doesn’t have much flavor on its own, this recipe boasts a tangy, yogurt-based marinade that packs plenty of spice. Let the paneer soak up all of those delicious flavors overnight and grill alongside slices of red onion and a mix of bell peppers. It might just be the most colorful summer dish you’ll eat this season.

Hero Ingredient: The marinade’s spice mix is unmatched. Turmeric, chili powder, coriander, cumin, and garam masala bring the heat.

Low-Carb Vegetarian Soups and Salads

Green Fruit Salad with Ricotta and Herbs

Why We Love It: When summer hits, you can bet we have salads on repeat. But in an effort to keep ourselves from getting bored, we prioritize a mix of colorful ingredients, a variety of textures, and a dressing that ties everything together. The herbed ricotta cuts the fruits’ sweetness perfectly and brings a nice creamy element to the mix. We recommend serving this alongside your favorite veggie burger.

Hero Ingredient: You’ll want to double your batch of herbed ricotta, trust me. It’s incredible spread over crusty bread with a drizzle of olive oil or used as a dip for crunchy, raw veggies.

Southwestern Superfood Salad

Why We Love It: Does it get any prettier than this salad? This delicious dish is basically a rainbow on a plate. It’s bursting with all kinds of good-for-you ingredients. Tomatoes and peaches bring the vitamin, fiber, and antioxidant punch, and avocado has all the good fat that also makes this salad satisfying enough for the main course.

Hero Ingredient: Since every salad’s got to have some crunch. Here, a handful of almonds adds texture and instant layers of flavor—not to mention a plant-based source of protein, vitamin E, and potassium. Plus, they only have seven grams of carbohydrates per 1/4 cup.

Big Green Immunity-Boosting Vegetable Soup

Why We Love It: The great thing about soup is that you can vary your ingredients depending on what you have in the fridge or pantry. For this one, we like to stick with all green veggies because it turns the soup such a beautiful color. Think asparagus, broccoli, spinach, kale, sugar snaps, celery, broccolini… the sky’s the limit. But if you really want to throw in some carrots or red bell pepper? We won’t stop you. Get ready to be a lean, green, feeling really good machine with this spring-ready soup. It may just become your new favorite Sunday afternoon cooking project.

Hero Ingredient: Oh, ginger. How it never fails to shine through. In the case of this soup, it’s packing flavor and anti-inflammatory goodness.

Feta Salad With White Beans and Lemon Relish

Why We Love It: This simple salad is such an easy no-recipe recipe that you’ll fall in love with on the first bite. It calls for crusty bread, but you can leave it out to keep this one low-carb. And with all the flavors from salty feta, creamy white beans, and zesty lemon relish, you won’t miss the bread. Trust me.

Hero Ingredient: Lemon relish is the zingy finish that I want on all of my salads.

“Creamy” Vegan Butternut Squash Soup with Ginger & Coconut Milk

Why We Love It: This deliciously simple butternut squash soup will take you to Flavortown with its spicy kick thanks to the mix of ginger, garlic, and turmeric. While this vegan soup is perfect when your body craves a reset, you can trust that it’s far from boring. Butternut squash serves as the sweet and savory base with carrots to complement its flavor. The aforementioned blend of aromatics does its work and the juice of an orange is added at the end to bring a bright citrus flavor to it all. Perfect? It just might be.

Hero Ingredient: Sautéed garlic is the ideal sweet and buttery counterpart to warm and spicy ginger.

Buffalo Cauliflower Chopped Salad

Why We Love It: Another cauliflower superstar, this chopped salad is ready to satisfy all your buffalo-flavor cravings. While I often find it difficult to recreate my takeout faves at home, this recipe is simple and will transform your definition of salad. The homemade buffalo sauce takes an otherwise boring head of cauliflower to new heights. And all the crunchy veggies give this salad plenty of crunch.

Hero Ingredient: The best buffalo sauces bring a little sweetness to the mix. This recipe calls for a tablespoon of honey that seals the deal on its deliciousness.

Low-Carb Vegetarian Main Dishes

Mushroom, Spinach, and Goat Cheese Frittata

Why We Love It: Not only is this meal deliciously low-carb, but it’s also packed with nutritious protein thanks to the eggs, mushroom, and goat’s cheese. All you really need to whip up a delicious frittata are eggs and veggies. And we do mean any veggies. We’re talking whatever random ingredients you have left in the veg drawer of your fridge: cauliflower, wilted greens, onions, sliced potatoes, those lifeless asparagus spears on their last legs. The world is your err… frittata!

Hero Ingredient: I just can’t rave about mushrooms enough. They’re nutritious, flavorful, and go well with just about everything. Especially the spinach and goat cheese in this frittata.

Zucchini Noodle Pesto Pasta

Why We Love It: Obviously, we’re keeping this vegetarian by forgoing the chicken breast. The result is a light summer dish that makes for a perfect easy lunch when the weather warms up. While zucchini noodles may no longer be the low-carb darling of our social feeds, we still look for opportunities to work the handy hack into our summer meals. To sneak even more flavor into this summer pasta, make your own (vegan!) pesto—you’ll want to eat it on everything.

Hero Ingredient: Grated parm checks all the boxes. It’s rich, tangy, nutty, and sharp—with the perfect hint of fruity flavor.

Stuffed Roasted Eggplants

Why We Love It: Eggplant is a perfect ingredient for carb-conscious eating. Not only is it low in carbs, but it’s also high in fiber, and loaded with nutrients. You will also eat this recipe with your eyes first thanks to the variety of colorful ingredients and nuts. This one does call for some quinoa which isn’t low-carb, so feel free to skip that and swap in more vegetables or some protein like diced tofu or tempeh.

Hero Ingredient: Fresh mozzarella and figs are a match made in heaven. And when they top this roasted eggplant, everything falls into place.

The post Wow, These Low-Carb Vegetarian Recipes Do Not Skimp on Flavor appeared first on Camille Styles.

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.

Sheela Prakash

Sheela Prakash is a food and wine writer, recipe developer, and the author of two cookbooks: Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food and Salad Seasons: Vegetable-Forward Dishes All Year. She is the Senior Contributing Editor at Kitchn, where she writes about home cooking, wine, and wellness, as well as develops and tests recipes geared toward the everyday cook. She also works extensively with a number of other outlets and brands such as Simply Recipes, Serious Eats, Culture Cheese Magazine, Clean Plates, Swanson, Land o Lakes, and RightRice, and was previously on staff at both Epicurious and Food52.

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

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

Shop Now

Warm Spinach-Artichoke Salad with Quinoa Crunchies

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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

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Description

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.

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!

Green Fruit Salad with Ricotta and Herbs

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• Author: Suruchi Avasthi

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Description

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

Units USM

• 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.

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.

Mediterranean Grain Bowl

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★★★★★

5 from 1 review

• 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.

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.

Salt & Vinegar Crispy Potatoes

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★★★★★

5 from 1 review

• 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!

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

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.

One Pot Parmesan Orzo

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★★★★★

5 from 1 review

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

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Description

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

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Ingredients

Units USM

• 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.