If you’ve been around here awhile, you know that my recipes are flavor-forward and nutrient-rich. I want my food to taste amazing—and make me feel amazing, too. This kale and apple salad is packed with vibrant flavors, fresh ingredients, and the zestiest mustard dressing that takes it over the top. Read on to see how this salad comes together with just five ingredients (plus dressing), and how to make your kale taste every bit as good as “that kale salad you ate that time” in a restaurant. Promise.

Always on my table

Handcrafted Wood Salad Bowl

$92 at Casa Zuma

The perfect pairing

Mango Wood Serving Spoons, Set of 2

$24 at Casa Zuma

How to Make This Kale Apple Salad With Gruyère & Almonds

This is one of those (amazing) recipes that has so much flavor and texture, it’s almost shocking how few ingredients it has! Here are the components to make this kale apple salad so delish:

1. Torn Tuscan Kale

A hearty, dark leafy green that provides the salad’s base. It’s packed with nutrients and adds a satisfying crunch.

2. Chopped Apple

Choose your favorite apple variety for a sweet and crisp contrast to the kale. I like one that’s crunchy and sweet, like a honeycrisp.

3. Chopped or Shaved Gruyère Cheese

Creamy and slightly nutty Gruyère cheese complements the kale and apple, adding depth of flavor and a salty contrast. You can sub parmesan or even an aged cheddar.

4. Red Onion

Thinly sliced red onion provides even more flavor and a beautiful pop of color to this salad.

5. Chopped Roasted Almonds

Roasted almonds bring the toasty smokiness this salad needs—not to mention, a delightful crunch.

6. Mustard Dressing

A zesty mustard dressing ties all the ingredients together, infusing the salad with tangy richness. (Which kale really needs, in my opinion.)

How to Make Kale Taste GREAT

Kale gets a bad rap, and rightfully so: it can be hard to swallow when not property prepared. Here’s how to make it something you’ll actually crave.

1. Massage the kale. Before assembling your salad, massage the kale leaves with a touch of olive oil and a sprinkle of salt for a minute or two, until it’s shiny, silky, and reduced in size. This helps soften the leaves and reduces bitterness.
2. Chop finely. Finely chop your kale to make it easier to eat and ensure the flavors come together perfectly.
3. Add sweetness. The chopped apple adds a sweet contrast to the kale’s bitterness, making it more palatable.
4. Balance with cheese. Gruyère cheese adds creaminess and richness, balancing the flavors in the salad.

Nutritional Benefits of This Kale Apple Salad

Because I like my food to nourish my taste buds and my body (yes, I ask a lot), it comes as no surprise that this salad is brimming with nutrition. Here’s how this kale apple salad will fuel you:

• Fiber. Kale and apples are rich in fiber, aiding digestion and promoting a feeling of fullness.
• Vitamins and minerals. Kale is a nutritional powerhouse, boasting vitamins A, C, and K, as well as minerals like calcium and potassium.
• Protein. Almonds and cheese provide a dose of plant-based protein, essential for muscle health and overall well-being.
• Antioxidants. This salad is packed with antioxidants, helping to combat free radicals and reduce oxidative stress.

Optional Ingredient Swaps

Every salad recipe is an opportunity for endless riffs and experimentation, based on your preferences and what you have on hand. Here are some easy modifications to try:

• Make it vegan. Swap out Gruyère cheese for a dairy-free alternative like nutritional yeast or vegan cheese.
• Add a protein boost. This salad is delicious topped with grilled chicken or roasted salmon for a full meal.
• Try other fruits. Experiment with chopped pears, halved grapes, or sliced figs for other delicious winter fruit combinations.
• Add other nuts. Feel free to use pecans, walnuts, or pine nuts in place of almonds—just make sure they’re toasted for that warm nutty flavor.

Trust me, you’re going to savor every bite of this delicious kale apple salad. Scroll on for the recipe and let me know what you think!

Other Great Salad Recipes You’ll Love:

Spicy Cauliflower Salad

Squash and Farro Salad

Green Salad with Sesame Dressing

Kale Salad with Apple, Gruyére, and Almonds

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

No reviews

• Author: Camille Styles
• Total Time: 15 minutes
• Yield: 4

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Elevate your salad game with this delicious kale and apple salad. The salty, crunchy, creamy, and sweet ingredients make every bite something to savor.

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Ingredients

Units USM

• 1 head Tuscan Kale, washed and dried
• 1 Honeycrisp (or other sweet) apple, chopped
• 1/3 cup chopped or shaved Gruyère cheese
• 1/4 red onion, thinly sliced or shaved on a mandoline
• 1/3 roasted salted almonds, chopped

For the mustard dressing:

• 1 tablespoon Dijon mustard
• 2 cloves garlic, roughly chopped
• 3 tablespoons rice vinegar
• 1 tablespoon honey
• 1 shallot, peeled and roughly chopped
• 1/3 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper, to taste

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Instructions

1. Make the vinaigrette. Add everything to a blender, and blend until smooth. Add salt and pepper to taste.
2. Prepare the kale. Remove the leaves from the tough stems (discard the stems), then chop into bite-sized pieces. Add to a very large salad bowl, drizzle with a little extra-virgin olive oil and a pinch of kosher salt. Use your hands to massage for about a minute, until the kale has reduced a bit in size and is bright green and glossy.
3. To the bowl, add the chopped apple, Gruyère, red onion, and almonds.
4. Pour over half the vinaigrette, and use your hands (or a big spoon) to mix everything well. Drizzle a little extra dressing over the top and salt and pepper to taste. Serve immediately or place in the fridge for up to six hours.

• Prep Time: 15
• Category: salads

Keywords: kale apple salad

The post A Winter Kale Salad with Apple & Gruyere—Plus the Secret to Making Kale Taste Amazing appeared first on Camille Styles.

Packed with nutritious ingredients, plant-based protein, and hearty enough to stand on its own, this cauliflower salad combines everything I love in a meal. It’s easy to prep in advance, allowing for a quick, 15-minute assembly when it comes time to eat. Trust me: this cauliflower salad makes your midday meal something to look forward to. Keep reading for tips, tricks, and the full recipe—plus options to customize to your liking.

Playa Pasta Bowl

$42

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Ingredients You’ll Need for Cauliflower Salad

• Cauliflower
• Hot Sauce
• Honey
• Paprika
• Chickpeas
• Tahini
• Kale and Romaine (or any leafy greens of your choice)
• Feta (or any firm/crumbly cheese)
• Cucumber
• Avocado
• Green Onion
• Dill
• Lemon

Cauliflower Salad Meal Prep Tips

When I think of quick lunchtime meals, salads aren’t usually on my list. To make a visually and texturally interesting salad often requires a lot of chopping and ingredient prep. If I’m starving and only have a quick break in between meetings? The kind of salad I’m after usually isn’t in the cards. But with some simple planning and prep ahead of time, you can have this salad ready to go any day of the week.

Prep the chickpeas and cauliflower the night before. Both ingredients can be made ahead and kept in the fridge until ready to use. The best part is that both can also be prepped in the same bowl, made on the same sheet pan, and baked at the same time (re: minimal clean-up required). To help revive some of their texture for serving, warm the cauliflower and chickpeas in a pan over medium heat until crispy. In the meantime, you can toss everything else in a serving bowl. Quick, easy, and delish.

Pre-chop kale. Kale is one of those hearty greens that I prep as soon as I get home from the store. Wash your kale and run it through a salad spinner to dry completely. Slice thinly into ribbons and put into an airtight container with a paper towel to absorb any moisture. Kale will last a few days in the fridge when prepped this way and increases the possibility of me eating a salad for lunch.

Make a jar of dressing at the beginning of the week. This is one of the only regular meal prep things I do over the weekend. Tossing together simple ingredients like tahini, lemon/ACV, honey, and some spices in a jar gives me a delicious dressing that will last the whole week. Plus, it makes everything from bowls to sandwiches to yes—salads—that much better.

Sharing Platter

$84 at Casa Zuma

How to Make This Salad Your Own

When it comes to salads, there are no hard-and-fast rules. Consider the recipe below a guide that you can play with as you please.

Swap out your greens. Don’t like kale? Use romaine. Don’t have romaine? Arugula works great. Use what you have on hand instead of feeling like you have to use a certain leafy green. (No unnecessary grocery trips here!)

Adjust your spice levels. This cauliflower offers a slight heat that you can play up or dial back as you please. Use your favorite hot sauce and add more if you prefer extra spice.

Use different vegetables. I’m a less-is-more kind of girl when it comes to the veggies I include in my salad. My only rule? They have to work well together. If I don’t have cauliflower on hand, I might sub sweet potatoes instead. I also like sliced celery or red onions for extra crunch and bite.

Add protein. The chickpeas and feta are a great vegetarian source of protein. But feel free to switch it up as you please.

Smoky and Spicy Cauliflower Salad

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

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• Author: Suruchi Avasthi
• Total Time: 50 minutes
• Yield: 3

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This easy lunchtime salad is packed with flavor. Prep the chickpeas and cauliflower in advance for simple assembly when it comes time to eat.

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Ingredients

Units USM

For the dressing (adjust proportions to preference):

• 3–4 tablespoons tahini
• juice of 1 lemon
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• big pinch of salt and pepper

For the cauliflower:

• 1/2 head of cauliflower, chopped
• 1/4 cup of hot sauce
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• big pinch of salt and pepper
• 1 tablespoon olive oil

For the chickpeas:

• 1 can of garbanzo beans, drained, rinsed, and dried
• 2 tablespoons tahini
• 1 1/4 teaspoon paprika
• 1 tablespoon olive oil
• big pinch of salt and pepper

For the salad:

• kale, sliced into thin ribbons
• romaine, chopped
• 1/2 cucumber, chopped
• 1/2 avocado, sliced,
• 1/4 cup feta cheese, cubed
• 2 stalks green onion, chopped
• 1/4 cup dill, chopped

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Instructions

1. Make the dressing. Add the ingredients into a jar and shake to blend until smooth. Taste and adjust to preference. Thin with water as needed. Store in an airtight jar in the fridge.
2. Prep the cauliflower and chickpeas. Preheat oven to 425 F. In a large bowl, add the hot sauce, honey, paprika, salt and pepper, and olive oil. Stir to combine. Add the cauliflower florets and toss until all florets are coated. Pour the cauliflower onto a parchment-lined baking sheet. In the same bowl, add the tahini, paprika, olive oil, and salt and pepper. Stir to combine. Add the chickpeas to the bowl and toss until coated. Either add the chickpeas to the same sheet pan on the other half or to a separate sheet pan. Bake both the cauliflower and chickpeas for about 15 minutes. Toss and flip to ensure even baking, then bake for another 10-15 minutes until the chickpeas are crispy and the cauliflower is golden. Set aside.
3. Assemble the salad. Add all of the ingredients to a serving bowl. Dress when ready to serve, and add a pinch of salt. Enjoy!

• Prep Time: 20
• Cook Time: 30
• Category: salad

Keywords: cauliflower, salad, vegetarian

The post Trust Me, You’ll Be Obsessed with This Smoky, Spicy Cauliflower Salad appeared first on Camille Styles.

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.

As someone who leans into her everyday rituals to keep her grounded, it probably comes as no surprise that I love to create a ritual of my go-to, midday meal. Case in point: my current obsession is a Nourish Bowl. It’s as simple and healthy as it is Instagram-worthy. For those of you who love variety, it starts with a base formula that you can riff off with whatever ingredients you have on hand.

My Nourish Bowls are almost always inspired by a leftover ingredient in my fridge. Whether that’s shredded chicken from last night’s dinner or a batch of roasted veggies I meal-prepped the weekend before, it’s a delicious combination that elevates any weekday lunch. I partnered with Target to share my favorite Nourish Bowl recipes prepped with fresh, simple ingredients from their brand, Good & Gather.

My “Formula” for a Delicious Nourish Bowl:

The key ingredients in my signature Nourish Bowl create a beautiful balance of texture and flavor—and remember, we eat with our eyes first! Research shows that eating a varied diet of colorful fruits and veggies creates a diverse microbiome, leading to a healthy and happy gut.

Here’s what I aim for in each of my grain bowls. And remember, rules are meant to be broken—so feel free to add or omit as desired.

• Raw veggies: sliced cucumbers, fresh tomatoes, bell peppers, etc.
• Cooked veggies: roasted sweet potatoes, broccoli, cauliflower, etc.
• Pickled veggies (optional, but delicious): red onions, radish, purple cabbage, beets, etc.
• Protein: Rotisserie chicken, tofu, tempeh, etc.
• Something crunchy: Cashews, slivered almonds, walnuts, pecans, pumpkin seeds, etc.
• Something creamy: Sliced avocado, your favorite cheese, etc.
• A sauce: Hummus, dressing, or simply a drizzle of olive oil.

34oz Matte Stoneware Pasta/Grain Bowl – Hearth & Hand with Magnolia

$9.99 at Target

12″x15″ Nonslip Rubberwood Cutting Board Natural – Figmint

$16 at Target

8pc Glass Set of 4 Mixing Bowls with Lids Clear – Figmint

$20 at Target

Tex-Mex Nourish Bowl

In partnership with Good & Gather at Target

Inspired by my favorite at Fresa’s in Austin, this bowl is packed with protein and complex carbs. It satisfies all burrito bowl cravings in a much healthier way that won’t weigh you down.

• Roast Chicken. I usually grab leftover chicken from last night’s dinner, or I’ll pick up a rotisserie chicken from the supermarket.
• Power Greens
• Roasted Sweet Potato
• Avocado
• Roasted Cauliflower
• Pickled Red Onion
• Sunflower Seeds
• Good & Gather Honey-Chipotle Dressing

Stock up on These:

Organic Power Greens – 5oz – Good & Gather

$3.29 at Target

Sweet Potatoes – 3lb Bag – Good & Gather

$2.49 at Target

Honey Chipotle Dressing – 12 fl oz – Good & Gather

$3.39 at Target

Dry Roasted Sunflower Kernels – 7.25oz – Good & Gather

$1.79 at Target

Green Goddess Nourish Bowl

In partnership with Good & Gather at Target

We can all use a little green goodness in our lives from time to time. I know that when I’m digging into something verdant (e.g., a bowl that rivals the vibrancy of a springtime garden), I feel all the more aligned with my New Year’s goals. Aesthetics, amirite? If you’re aiming for a lunchtime treat that falls in step with your 2024 Pinterest board, this Nourish Bowl recipe is just what you need.

• Cauliflower Rice
• Chopped Kale
• Sugar Snap Peas
• Roasted Broccoli
• Cucumbers
• Avocado
• Soft-Boiled Egg
• Good & Gather Green Goddess Dressing

Stock up on These:

Chopped Kale – 16oz – Good & Gather

$3.69 at Target

Riced Frozen Cauliflower – 10oz – Good & Gather

$1.99 at Target

Sugar Snap Peas – 8oz – Good & Gather

$2.59 at Target

Green Goddess Dressing – 12fl oz – Good & Gather

$3.39 at Target

Mediterranean Nourish Bowl

In partnership with Good & Gather at Target

Fresh and vibrant, this Nourish Bowl combines all the colors of the rainbow while also boasting a variety of textures and flavors. A smear of hummus offers a nice creamy base for the more substantial veg and legumes this bowl packs. Cauliflower, cucumbers, and crispy chickpeas offer sustainable energy that’ll take you through the afternoon up until dinner. And Everything Seasoning? It’s the perfect finishing touch.

• Hummus
• Power Greens
• Roasted Cauliflower
• Cucumbers
• Kalamata Olives
• Feta
• Pickled Red Onion
• Crispy Chickpeas
• Everything Seasoning

Stock up on These:

Roasted Garlic Hummus – 10oz – Good & Gather

$3.49 at Target

Greek Pitted Kalamata Olives – 6.5oz – Good & Gather

$3.69 at Target

Feta Cheese Chunk – 8oz – Good & Gather

$4.99 at Target

Everything Seasoning Blend – 2.5oz – Good & Gather

$2.19 at Target

Tex-Mex Nourish Bowl

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

No reviews

• Author: Camille Styles

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This delicious nourish bowl has Mexican-inspired flavors and is the perfect use for leftover roast chicken.

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Ingredients

• • Power Greens
  • Roast Chicken – I usually grab leftover chicken from last night’s dinner, or I’ll pickup a rotisserie chicken from the supermarket.
  • Roasted Sweet Potato
  • Sliced avocado
  • Roasted Cauliflower
  • Pickled Red Onion
  • Sunflower Seeds
  • Good & Gather Honey-Chipotle Dressing

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Instructions

1. Toss the greens with a little dressing in a bowl. 
2. Arrange the chicken, sweet potato, avocado, and cauliflower on top.
3. Top with pickled red onions and sunflower seeds, then drizzle a little more dressing. Eat!

Green Goddess Nourish Bowl

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

No reviews

• Author: Camille Styles

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This Green Goddess Nourish Bowl is a gorgeous way to get your greens—and a delicious protein boost, while you’re at it.

•  

•  

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Ingredients

• cauliflower rice
• chopped kale
• extra-virgin olive oil
• sugar snap peas
• roasted broccoli
• sliced cucumber
• sliced avocado
• Good and Gather Green Goddess Dressing
• 7-minute egg
• kosher salt and freshly ground pepper
• Everything seasoning

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Instructions

1. Gently warm the cauliflower rice in a sauté pan over low heat. Transfer to a bowl.
2. Add your kale to a serving bowl, drizzle with a little olive oil, and use your hands to massage the kale until softened, about a minute. Add a handful to the bowl with your cauliflower rice.
3. Top with sugar snaps, broccoli, cucumbers, and avocado. Drizzle with a little Green Goddess Dressing. Add your soft boiled egg and season everything with salt, pepper, and everything seasoning. Eat!

Mediterranean Nourish Bowl

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

No reviews

• Author: Camille Styles

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Creamy hummus, salty feta, and crispy chickpeas—this mediterranean-inspired bowl is a feast for the senses and will take your lunch hour to the next level.

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Ingredients

• Hummus
• Power Greens
• Roasted Cauliflower
• Sliced cucumbers
• Kalamata Olives
• Feta
• Pickled Red Onion
• Crispy Chickpeas
• Everything Seasoning

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Instructions

1. In the bottom of a bowl, add a big spoonful of hummus and swoosh.
2. Top with a handful of greens, roasted cauliflower, cucumbers, and olives.
3. Slice the feta into slabs, and tuck into the bowl. 
4. Top with red onion, crispy chickpeas, and a liberal pinch of Everything Seasoning. Eat!

You can shop the entire look on my Target storefront, where you’ll find all of my favorite Target buys for every space.

This blog post is sponsored by Target and contains affiliate links. If you purchase through these links, we may earn a small commission at no additional cost to you. Your support helps us continue providing helpful content.

The post 3 Delicious Nourish Bowls to Romanticize Your Lunch Hour 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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Description

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 you’ll love this Sheet Pan Harvest Hash:

1. It’s incredibly easy. With just a few readily available ingredients, you can create a tasty and satisfying dinner in less time than it takes to order takeout.
2. It fits (almost) ever diet. Whether you’re following a paleo, whole30, or grain-free diet, this recipe fits right in. It’s an ideal choice for those looking to embrace a healthier way of eating without compromising on a really delicious dinner. And if you’re eating vegetarian? Just swap the sausage for vegetarian sausage, tofu, or tempeh.
3. Customizability. You can easily experiment with this recipe by swapping out ingredients to suit your preferences or dietary restrictions. It’s a versatile dish that welcomes culinary creativity.

Ingredients You’ll Need for Sheet Pan Harvest Hash

• Sweet potato: my favorite root veg adds natural sweetness
• Brussels sprouts: they get crispy and delicious when roasted at a high heat
• Bell peppers and red onion: they get really sweet when roasted and add gorgeous color
• Garlic salt: easy way to add tons of flavor
• Italian seasoning: infuses the dish with aromatic herbs.
• Italian sausage: I love that it’s preseasoned so half the work is done for you

Simple hacks and shortcuts

1. Pre-cut Vegetables: When I’m really in a time crunch, I’ll grab pre-cut veggies at the grocery to save some prep time. Choose colorful veggies like bell peppers, sweet potatoes, onions, and zucchini to add variety and visual appeal to your sheet pan hash. Then all that’s left to do is literally throw them on a sheet pan and let the oven do its job.
2. Use Parchment Paper: Line your sheet pan with parchment paper to make cleanup a breeze. It also prevents sticking and promotes even cooking.

Ingredient swaps to customize your sheet pan harvest hash:

• Switch up the sausage: Switch up the Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for a different flavor profile.
• Omit the goat cheese based on your diet: If you’re dairy-free or following a strict paleo diet, substitute goat cheese crumbles with avocado slices or a dollop of compliant paleo mayonnaise.

Health benefits that make this harvest hash so nourishing:

1. Nutrient-Rich: The colorful array of vegetables in this recipe provides a wide range of vitamins, minerals, and antioxidants. They contribute to a well-balanced diet and support overall health and well-being.
2. High-Protein: Italian sausage is a great source of protein, which plays a key role in muscle development, repair, and overall satiety.
3. Paleo, Whole30, and Grain-Free Friendly: This recipe aligns with various diets due to its exclusion of grains, processed ingredients, and added sugars. It focuses on wholesome, natural ingredients that promote optimal health and well-being. It prioritizes real, whole foods that nourish and serve as a true reset for your body.
4. Gluten-Free: The recipe is naturally gluten-free since it excludes grains, making it suitable for those with gluten sensitivities or celiac disease.
5. Low-Carb: With its focus on vegetables and protein-rich sausage, this recipe is relatively low in carbohydrates, making it a great choice for those sticking to a low-carb or keto diet.

Scroll on to grab the recipe to this Sheet Pan Harvest Hash. It’s a wholesome, flavorful meal that’s low on effort and high on deliciousness—I think you’ll love it as much as we dol!

Sheet Pan Harvest Hash

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• Author: Camille Styles
• Total Time: 55 minutes
• Yield: 4

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This sheet pan harvest hash with sausage and sweet potatoes is a simple and healthy dinner that’s low-carb, paleo, whole30, and gluten-free.

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Ingredients

• 1 sweet potato
• 1 pound Brussels sprouts
• 2 yellow bell peppers, ribs and seeds removed
• 1 red onion
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Garlic salt
• Italian seasoning
• 1/2 pound Italian sausage, casings removed
• For garnish: goat cheese crumbles and Italian parsley

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Instructions

1. Preheat oven to 400 degrees.
2. Chop vegetables in 1 – 2” pieces and place on a baking sheet. Toss with olive oil, garlic salt, pepper, and italian seasoning, then spread out in an even layer and roast for 30 minutes, tossing halfway through.
3. Meanwhile, sauté Italian sausage in a skillet over medium-high until cooked through. Use the back of a wooden spoon to break it up into large chunks.
4. Remove the baking sheet from the oven, sprinkle the Italian sausage over the top, then make 4 indentations in the vegetable mixture. Crack an egg into each indentation, season each egg with salt and pepper, and place back in the oven for 10 minutes until eggs are cooked to your liking.
5. Remove pan from oven and top with Italian parsley and goat cheese crumbles. Serve!

Notes

*Ingredients swaps to try: Switch up the sausage: Switch up the Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for a different flavor profile.

Omit the goat cheese based on your diet: If you’re dairy-free or following a strict paleo diet, substitute goat cheese crumbles with avocado slices or a dollop of compliant paleo mayonnaise.

• Prep Time: 15
• Cook Time: 40
• Category: dinner

Keywords: sheet pan dinner, whole30, paleo, gluten-free, grain-free

The post Sweet Potato Harvest Hash—A Healthy Sheet Pan Dinner to Satisfy Cravings and Stay on Track appeared first on Camille Styles.

These grain-free zucchini muffins make a satisfying breakfast (and a healthy lunchbox addition for my kids’ school lunches.) Read on for why you might consider cutting back on grains, what you need to make these deliciously satisfying muffins, and optional ingredient swaps to try.

Why I Eliminated Grains From These Muffins

I’m working on a post that deep dives into why I’m currently following a grain-free diet (it’s essentially cured the gut health issues that have affected me for years!) While grains are certainly not “bad” and can even be a really healthy part of some people’s diets, there are a variety of reasons why someone may choose to eliminate or cut back on grains.

1. Lower Carb Content: Traditional muffins typically contain wheat, which is high in carbohydrates. Our grain-free version cuts down on carbs, making it a great choice for those following a low-carb or ketogenic diet.
2. Gluten-Free: Going grain-free means avoiding gluten, making these muffins suitable for individuals with gluten sensitivities or celiac disease.
3. Nutrient-Rich Ingredients: Our recipe features nutrient-dense ingredients like seeds, nuts, zucchini, and coconut, providing essential vitamins, minerals, and healthy fats.
4. Improve digestive health: Eliminating grains can reduce digestive discomfort and inflammation for some people (hand raised!)
5. Enhance energy levels: A grain-free or paleo diet may help stabilize blood sugar levels, leading to sustained energy throughout the day.
6. Support weight management: Lowering grain consumption often correlates with better weight control due to reduced carb intake.
7. Reduce inflammation: Some find that avoiding grains can alleviate chronic inflammation and related health issues.

Now that you’re curious about giving grain-free baking a try, let’s dive into our Grain-Free Zucchini Muffin recipe.

What You Need for Grain-Free Zucchini Muffins

• eggs
• whole milk (or non-dairy milk)
• brown sugar (I used the natural sugar substitute Swerve to avoid raising blood sugar levels)
• orange juice
• melted butter (or melted coconut oil for a dairy-free option)
• vanilla extract
• kosher salt
• unsweetened shredded coconut
• sunflower seeds
• almond flour
• coconut flour
• baking powder
• zucchini
• walnuts
• dark chocolate chunks (you can use Hu chocolate for a paleo-friendly option)

How to Make Grain-Free Zucchini Muffins

This is a simple recipe that takes about 20 minutes start-to-finish. First, you’re going to blend together the wet ingredients: eggs, milk, brown sugar or Swerve, orange juice, melted butter, and vanilla.

Then, you’re going to grind up your coconut and sunflower seeds in a blender or food-processor. These form a nutrient-packed “flour” and also add really delicious texture to these muffins.

Finally, you add all your dry ingredients to the mixer, blend it up, and then stir in the grated zucchini, walnuts and chocolate. Spoon them into muffin cups, add your toppings, and bake!

Optional Ingredients Swaps

Feel free to customize this recipe to your preferences and dietary needs. Here are some optional ingredient swaps that work well in this recipe:

• Use your favorite nut milk in place of the whole milk for a dairy-free and paleo-friendly version.
• Substitute brown sugar with a natural sugar substitute like Swerve for a lower sugar option. This is what I do, and I swear my kids have no clue that these are free of added sugars.
• Choose your favorite nuts or seeds for added texture and flavor. Try adding toasted pecans instead of walnuts, omit the chocolate if you like, and you can use pumpkin seeds instead of the sunflower seeds.

How to Store and Freeze These Muffins

I make a batch of these on the weekend, and then pop in the freezer so they’re ready for snacks and school lunches all week. To keep your Grain-Free Zucchini Muffins fresh and ready for a quick meal, follow these storage tips:

• Store in an airtight container in the fridge for up to 4 days.
• When reheating, warm them in the oven or halve and toast before serving for that perfect, crispy texture.
• For longer storage, freeze the muffins in an airtight container for up to 2-3 months. Thaw them in the fridge or reheat from frozen. Here’s exactly how to freeze muffins for best results.

My Grain-Free Zucchini Muffins are not only delicious but also packed with wholesome nutrients for all-morning energy that won’t leave you crashing by 11am. Whether you’re following a paleo diet or simply looking for a grain-free treat, these muffins will satisfy. Read on for the recipe…

Grain-Free Zucchini Muffins with Chocolate Chunks (Gluten-Free and Paleo)

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• Author: Camille Styles
• Total Time: 50 minutes
• Yield: 12 muffins

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These healthy grain-free zucchini muffins are a paleo-friendly breakfast, or an easy grab-and-go-snack.

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Ingredients

• 2 eggs
• 1/4 cup whole milk (or your favorite non-dairy milk)
• 1/4 cup brown sugar (or natural sugar substitute like Swerve)
• 1/4 cup orange juice
• 1/4 cup melted butter (or melted coconut oil for paleo or dairy-free)
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup unsweetened shredded coconut
• 1 cup sunflower seeds (I use roasted and salted seeds)
• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 2 small zucchini, grated (about 3 cups)
• 1/3 cup toasted walnuts
• 1/3 cup dark chocolate chunks (use a brand like Hu for paleo)
• For garnish: coconut flakes, chopped raw walnuts, sunflower seeds

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Instructions

1. Preheat oven to 350.
2. In the bowl of a stand mixer, beat together eggs, milk, brown sugar, orange juice, melted butter, and vanilla until fully combined.
3. In a high-speed blender (or food processor), pulse the coconut and sunflower seeds until they’re a flour-like texture. You’ll know it’s ready when it starts to clump in the corners of the blender–don’t go past this because you don’t want them to release their oil. 
4. Add to the ground coconut and seeds to the wet ingredients. Add both flours and baking powder, then use a fork to lightly toss the dry ingredients together.
5. Turn the mixer on low speed and beat just until combined, scraping down the bowl halfway through. Add the zucchini, walnuts, and chocolate, and stir with a spatula until just combined. 
6. Spoon into muffin cups and top with coconut flakes, walnuts, and seeds. Bake 35 minutes, until a toothpick inserted comes out clean. Remove from the oven and let sit in the muffin tin for about 5 minutes before transferring to a cooling rack to cool completely.
7. Store in an airtight container in the fridge for up to 4 days. Warm in the oven or halve and toast before serving (preferably with a little melted butter!)

Notes

The ingredients in this recipe were inspired by the one from Whole Food Cooking Every Day, by Amy Chaplin. This is one of my favorite resources for gluten-free and grain-free cooking.

• Prep Time: 20
• Cook Time: 30
• Category: breakfast

Keywords: breakfast, grain-free breakfast ideas, grain-free zucchini muffins

The post The Best Grain-Free Zucchini Muffins—A Paleo Recipe to Kickoff the New Year appeared first on Camille Styles.

Why Eat Grain-Free

I’m working on a post that deep dives into why I’m currently following a grain-free diet (my reason is completely due to the gut health issues that have plagued me for years!) While grains are certainly not “bad” and can even be a really healthy part of some people’s diets, there are a variety of reasons why someone may choose to eliminate or cut back on grains.

1. Lower Carb Content: Traditional granola typically contains grains like oats, which can be high in carbohydrates. Our grain-free version cuts down on carbs, making it a great choice for those following a low-carb or ketogenic diet.
2. Gluten-Free: Going grain-free means avoiding gluten, making this granola suitable for individuals with gluten sensitivities or celiac disease.
3. Nutrient-Rich Ingredients: Our recipe features nutrient-dense ingredients like seeds, nuts, and coconut flakes, providing essential vitamins, minerals, and healthy fats.
4. Blood Sugar Control: With no grains or added sugars, this granola won’t cause rapid spikes in blood sugar levels, making it a smart choice for those monitoring their glucose.

This grain-free granola recipe is so simple, I don’t even follow a recipe when I make it on the weekend. Essentially, you take coconut flake cereal (I like this one from Thrive Market), a bunch of seeds, and a bunch of nuts. You spread them out on a baking sheet, then toss in a “wet” mixture of applesauce and egg white until evenly coated (these take the place of the sugar and oil that most granola recipes are loaded with!) Then, you bake until golden brown and crunchy.

My Favorite Ways to Eat Grain-Free Granola

Now that you’ve prepared this healthy grain-free granola, here are some delightful ways to enjoy it throughout the week:

• Serve with nut milk and fresh berries for a refreshing breakfast.
• Top your whole milk Greek yogurt or cottage cheese with a generous sprinkle of this crunchy goodness.
• Get creative by using it as a salad topping for an unexpected and delightful crunch.
• Satisfy your snack cravings by munching on a handful of this granola all on its own.

This granola is not only a healthier alternative to traditional granola—it’s also a versatile treat that fits into just about any diet (except nut-free!) Make a batch on Sunday, store it in a mason jar in the freezer, and enjoy it throughout the week in countless delicious ways.

Easy Grain-Free Granola

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• Author: Camille Styles
• Total Time: 50 minutes
• Yield: 6 cups granola
• Diet: Gluten Free

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I make this easy grain-free granola recipe every Sunday, pop it in the freezer, then enjoy it all week on top of yogurt, fruit, or by the handful as a snack.

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Ingredients

Units USM

• 3 cups Coconut Flakes cereal (I buy the one from Thrive Market—look for one with the main ingredient organic coconut meat)
• 1 1/2 cups seeds of choice—I mix sunflower, pumpkin, and hemp seeds
• 1 1/2 cups raw nuts of choice—slivered almonds and chopped walnuts are my picks
• 1 egg white
• 1 small container applesauce
• 1/2 teaspoon salt
• Cinnamon, to taste

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Instructions

1. Preheat oven to 300 degrees.
2. In a small bowl, mix together egg white, applesauce, salt, and cinnamon.
3. Spread out the coconut flakes cereal, seeds, and nuts on a parchment-lined baking sheet. Pour the egg white mixture over, use your hands to toss together until everything is moistened, then spread out in an even layer.
4. Bake for 20 – 30 minutes until starting to get toasty. Flip the granola and stir it around, then bake for about 15 more minutes until both sides are starting to turn golden brown.
5. Remove from oven and let cool—the granola will become even crispier as it cools.

Notes

• Feel free to swap an equal amount of any nuts or seeds—I’ve used flaxseeds, chia seeds, sesame seeds, pecans, and pistachios all with great success!
• You can also use 1/4 cup canned puréed pumpkin in place of the applesauce. I love to do this in the fall with a pinch of pumpkin pie spice for “pumpkin spice” granola!

• Prep Time: 10
• Cook Time: 40
• Category: breakfast

Keywords: grain-free granola

The post The Easy Grain-Free Granola I Meal Prep Every Week appeared first on Camille Styles.

Setting up a champagne cocktail bar is super easy, plus it feels a little more special than just setting out a few bottles of bubbly on the counter. Whatever your plans are for this year, you simply can’t go wrong with serving up one of these delicious champagne cocktails. I can’t wait to try the white peach and elderflower cooler, yum! What are your plans for this New Year’s Eve?

27 Champagne Cocktails for NYE and Beyond

Whether you’re hosting a large soiree or an intimate NYE gathering, this list of champagne cocktails has something for every guest. Cheers to a new year!

Lillet Rosé Spritz

Why We Love It: If it was possible to fall in love with a cocktail, this would be the drink. A swoon-worthy blend of Lillet Rosé (a French, wine-based aperitif), champagne or Prosecco, and orange bitters create the beautiful, blush-toned hue. It’s gorgeous served in a coupe but will look elegant in just about any glass you can find.

Hero Ingredient: This cocktail is all about color. You can thank the Lillet Rosé for that.

Pomegranate Spice Champagne Cocktail

Why We Love It: Pomegranates are the crowning jewel of Christmastime, and even after the holidays are over, I savor their ruby-red beauty for as long as I can. Be sure to pick out the freshest pomegranate juice you can find for this recipe. 

Hero Ingredient: I’m all about the vanilla’s woodsy sweetness.

Ginger-Citrus Aperol Spritz

Why We Love It: Some might argue that Aperol Spritz is not a good drink. I’d have to say, New York Times, you’re wrong. Far be it from me to question the journalistic integrity of one of my favorite publications, but spritzes should be universally enjoyed. They’re refreshing, colorful, and the best thing to sip on surrounded by your friends in the summertime. And they work equally well served up at your NYE gathering.

Hero Ingredient: Aperol’s vibrant orange hue will send any imbiber straight to Tuscany. Honestly, that’s exactly where I’d want to be on the first of the year.

Apple Brandy Harvest Punch

Why We Love It: Let’s take a moment to appreciate how pretty this drink is. The effervescent mixture of champagne, Calvados, and St-Germain is gorgeous, and the orange juice adds the loveliest subtle glow.

Hero Ingredient: While I’d recommend Calvados, any apple brandy is going to give this punch its harvest-y vibes. Perfect for fall, and I’d argue, perfect for NYE.

Elixir de l’Amour

Why We Love It: Looking to impress with only a little bit of effort? Serve this to your guests. The name alone is alluring, and when you take your first sip, you’ll already be wanting more.

Hero Ingredient: Rosewater adds a refreshing floral note that’ll ward off any sugar-induced headaches.

Kir Royale from A Couple Cooks

Why We Love It: Full disclosure: Kir royales are my favorite drink. They’re easy while still feeling elegant and celebratory. After all, the French know the beauty of combining berries and bubbly. 

Hero Ingredient: This is a two-ingredient cocktail, so between the champagne and Crème de Cassis, I’ll have to choose the latter. It’s a sweet, red liqueur that’s made from blackcurrants, and it gives this drink its signature flavor.

Blackberry Lavender Champagne Cocktail from The Adventure Bite

Why We Love It: This cocktail might just be the prettiest drink on the list. I love any berry and champagne pairing, but blackberries bring a deep inky sheen that takes your champagne from good to gorgeous.

Hero Ingredient: Add lavender to just about anything for an instantly-elevated effect.

Poinsettia Spritz Punch from Half Baked Harvest

Why We Love It: To be clear, zero poinsettias were harmed in the making of this beverage. While the name comes from its ruby red color, it’s just a cranberry-champagne cocktail taken up a notch with St-Germain. This drink is floral and fancy in all the best ways—and definitely what I’ll be toasting with come midnight.

Hero Ingredient: If a drink contains elderflower liqueur, you can bet I’ll be ordering it.

Honey Roasted Pear Sparkling Cocktail from Cotter Crunch

Why We Love It: When the holidays hit and I’ve already had too many slices of pumpkin pie, it’s pears that I turn to for a little sweet relief. They’re earthy and crisp, with the perfect buttery bite. Here, the pears are honey-roasted and blended into a puree, so you get a little bit of sugary spice in every sip.

Hero Ingredient: The tablespoon of balsamic vinegar adds a rich and complex sweetness that’s wonderfully unexpected.

Plum Thyme Prosecco Smash from My Diary Of Us

Why We Love It: I love the endless possibilities that plums, and really all stone fruits, present. They’re perfect in a salad, wonderful in desserts, and downright delicious in this drink. The impact is an elegant but festive beverage that’s so simple to make.

Hero Ingredient: The thyme simple syrup concentrates all the notes of mint and lemon my favorite herb offers. Garnish with a few sprigs for good measure.

Blackberry French 75 from Heather Christo

Why We Love It: Next to kir royales, the French 75 is my favorite drink. Gin, champagne, lemon juice, and the tiniest bit of sugar—what’s not to love? This take on the classic cocktail infuses blackberries in the simple syrup for fruity flavor and a lavender-like hue.

Hero Ingredient: Lemon juice gives the French 75 its signature sour sip. In this version, the citrus does double duty in cutting the blackberries’ earthy, and slightly tart, undertones.

Grapefruit and Sage Champagne Cocktail from The Floating Kitchen

Why We Love It: The cold weather comes around, and suddenly I’m craving citrus at all times of the day. While I can appreciate a good grapefruit in the summer, nothing beats their in-season freshness. Pink grapefruit juice is just about the easiest way to brighten up any cocktail, and I love the slightly tangy, sour bite it gives this otherwise sweet drink.

Hero Ingredient: The creative possibilities are endless when it comes to cocktails. And while sage might seem a little out of the ordinary in a glass, the refreshing, almost eucalyptus-like flavor can’t be matched.

Blood Orange Champagne Mule from Half Baked Harvest

Why We Love It: Let me introduce you to just about the closest thing to a party in a glass. This inventive take on a Moscow Mule adds champagne (of course) and showcases blood oranges’ subtle citrus flavor that’s infused with cherry and raspberry notes.

Hero Ingredient: Oranges are great and all, but blood oranges? The best.

Apple Cider Champagne Cocktail from Well Plated

Why We Love It: Starting in September, I can enjoy apple cider all the way through March. It’s crisp, refreshing, and slightly sour. Plus, cider is exactly what you should add to champagne for festive, but still cozy vibes.

Hero Ingredient: A splash of brandy grounds this cocktail with a bit of body, making it perfect for your midnight toast.

Strawberry Basil Cucumber Rosé Sangria from Heather Christo

Why We Love It: If, to you, January 1 means one month closer to the start of spring, mix this up stat. While the blend of strawberries, cucumber, and basil signifies warmer days, this cocktail still feels appropriate for inviting in the new year.

Hero Ingredient: The rose petals are a refreshing iteration of the classic strawberry-basil combo.

Lingonberry Aperol Spritz from Sugar & Charm

Why We Love It: While most of what’s found on social media is short-lived, I’d argue that the most Instagram-friendly drink of 2019 will never go out of style. They’re truly timeless, and this Scandinavian twist on the classic is the perfect way to shake things up.

Hero Ingredient: Lingonberries are the perfect balance of being sour, tart, and ever-so-slightly sweet. While I love them in jams, sauces, and my favorite Nordic-inspired baked treats, here, an ounce of lingonberry syrup is the only way to improve upon Aperol’s citrusy flavor.

Peach Basil Bellini from Heather Christo

Why We Love It: While biting into a juicy, sun-ripened peach is possible only between June and July, you can recreate the experience in the colder months. Enter: this drink. Peach puree, prosecco, plus a bit of fresh basil, and you’ll be sipping your way straight to summertime.

Hero Ingredient: A little sprig of green basil freshens up this cocktail, making your drink all the more elegant.

Blackberry Thyme Sparkler from The Effortless Chic

Why We Love It: Fresh and fruity, this cocktail is bound to be the most-talked-about part of your evening. A gold-sugared rim gives it an extra bit of glam that doesn’t feel over the top. Serve it up in chic champagne flutes for extra appeal.

Hero Ingredient: With a distinctly herbal flavor, gin is a perfect complement to most champagne’s apple, pear, and citrus notes.

Cherry Pomegranate Champagne Cocktail from Jennifer Meyering

Why We Love It: I don’t ask for much, so when a drink can be made with five ingredients, I’m satisfied. When these components come together to create a stunning sipper like this? Well, consider me impressed. The cherry-pomegranate syrup brings color and cheers to every single glass.

Hero Ingredient: I always need a little sweetness with my champagne, and thanks to the fresh cherries, this cocktail delivers.

Cucumber Mint Sparkler from Domesticate Me

Why We Love It: These fizzy drinks feel light while still supplying a fair amount of festivity. The pretty pale green hue is a sight to behold, and, of course, the cocktail itself is something to be savored.

Hero Ingredient: Finely-chopped cucumber offers up a cooling flavor that mixes well with the lime and mint.

Cranberry Orange Mimosa with Candied Rosemary from Vegetarian Ventures

Why We Love It: While mimosas are my brunch beverage of choice (following coffee, of course), I’d also invite them to any party I’m having no matter the time of day. I’m already planning my pajamas, snacks, and NYE movie picks around this cocktail.

Hero Ingredient: Garnishing your glass with a sprig of candied rosemary upgrades your champagne to seasonal cocktail status.

White Peach and Elderflower Cooler from Donna Hay

Why We Love It: Cocktails are an opportunity to compose a color palette and flavor profile of all your favorite tastes, textures, and hues. This drink’s particular mix of pale yellow and romantic, peachy pink is truly a work of art.

Hero Ingredient: You really can’t go wrong with elderflower. Both the cordial and fresh flowers in this drink offer a distinctly fresh and floral sweetness that’s full of nuance.

Rose and Black Currant Champagne from Donna Hay

Why We Love It: This is not your average champagne cocktail. Blackcurrant cordial concentrates the fruit’s tart, grape-like flavor and is responsible for this drink’s rose-colored hue.

Hero Ingredient: A sugar cube in each glass doesn’t just add sweetness. When the cube hits the champagne, you’ll create a spark of celebratory bubbles.

Champagne Margarita from 40 Aprons

Why We Love It: Now here’s a New Year’s Eve cocktail. It’s sour, it’s sweet, and it’s strong. But is it really an NYE celebration if you’re not pulling out all the stops?

Hero Ingredient: Orange liqueur is the perfect bridge between sweet champagne and all the flavors of the classic, zesty cocktail.

Raspberry Mimosa from A Southern Soul

Why We Love It: Get ready to load up on the bubbly—these mimosas are going to be a hit. This drink is special without feeling fussy. The combo of sorbet, grenadine, raspberries, and champagne will fill each glass with a light and sweet flavor.

Hero Ingredient: Grenadine takes me back to my seven-year-old self, sipping on Shirley Temples. While this mimosa is a bit more age-appropriate, it’s still nostalgic in all the best ways.

Fizzy Spiked Pear Punch from The Sweetest Occasion

Why We Love It: I’m all for big-batch recipes that let me do the prep ahead of time. Mixing up a pitcher of this punch means less time in the kitchen, and more time making toasts with all of your loved ones. This is the perfect cocktail to have alongside a snacking board filled with your favorite in-season bites. And seriously, how pretty are those pear slices?

Hero Ingredient: Vanilla vodka might sound like something you haven’t touched since college, but trust me when I say it’ll seal in all the cold-weather flavors you crave.

Ginger Spritz from Bon Appétit

Why We Love It: Bubbly cava and ginger beer fill your glass with a light, refreshing flavor. This drink works just as well at your NYE party as it would at your New Year’s Day brunch.

Hero Ingredient: The thinnest slice of peeled ginger is all the garnish this sweet and spicy cocktail needs.

The post Say Cheers! 27 Champagne Cocktails for the Best NYE Ever appeared first on Camille Styles.

Remember: restriction is not the goal. My hope is to help you fill your plate with all the delicious and nutritious foods that’ll let you celebrate the holiday in whatever way you please while waking up ready to make your 2024 vision board a reality. I found everything from mocktails to satisfying mains to small bites bursting with flavor. Get ready for gluten-free goodness, vegan deliciousness, and veggie-packed apps. 

18 Healthy New Year’s Eve Recipes

Something I love about setting the intention to incorporate healthier foods into my diet is the creativity it inspires. When you’re focusing on bringing color and feel-good ingredients to every meal, the foods you create and consume are inevitably more satisfying. You might be surprised to discover how much closer and more connected you are to what you eat. And honestly, that feeling alone is far more gratifying than stressing over calorie counts.

So with abundance on our minds and excitement to try all the healthy food and flavor combos, let’s dive in. Get ready to wrap up 2023 on a high note and ring in the new year to come.

Healthy Mocktails

Minty Pomegranate Punch

Why We Love It: Pomegranates are the ever-elusive ingredient that I’m desperate to make the most of when they’re in season. Muddling the pomegranate arils with blueberry and mint balances the sweet and tart flavors beautifully. Trust me when I say this will be the best take on a non-boozy mojito you’ve ever had.

Hero Ingredient: I love the cool and sweet flavor that mint can bring to just about anything.

Salty Dog Mocktail

Why We Love It: Okay, so technically this recipe was developed as a cocktail. But thankfully, Camille was thinking ahead and figured many of us would want to ring in the new year with this drink—minus the vodka. It’s one of our most popular recipes of 2023, and for good reason. It’s refreshing and hydrating, and you can sip on it knowing you won’t wake up with a hangover in the morning.

Hero Ingredient: Grapefruit juice is my all-time favorite mixer for mocktails and cocktails alike.

Healthy Snacks and Appetizers

Crudite Platter

Why We Love It: With an abundant crudite platter on your table, you can make your eat-more-veggies-in-2024 goal a reality even before the clock strikes midnight. One of the many beautiful things about this healthy New Year’s Eve recipe is that it’s a choose-your-own-adventure-type situation. Follow the template we’ve provided and then let your cravings guide the way.

Hero Ingredient: If you need me, I’ll be right next to the creamy caramelized onion dip.

Sautéed Garlic, Carrot, and Hummus Toasts

Why We Love It: One peek at these toasts’ bright pop-of-orange topping and I immediately think healthy. Thankfully, after just one bite, you’ll realize that the flavor follows suit. Crunchy, toasted sourdough serves as the base with a thick smear of creamy hummus and sweet and spicy carrots to finish things off. Proof that virtuous eating doesn’t ever have to be boring.

Hero Ingredient: This snack will transform all your previous opinions about carrots. Lacking flavor? Never.

Smoky Eggplant Dip

Why We Love It: Baba ganoush, but with the volume turned up (and that’s saying something). If you think eggplant-based dips are for warm-weather gatherings only, think again. Once your eggplant has been roasted, all that’s left to do is mix its creamy goodness with the ultimate blend of spices and flavorings (think: smoked paprika, thyme, garlic, tahini, and cumin). The resulting flavor is over the top.

Hero Ingredient: Choose from any of the spices I listed above. They all bring so much depth and dimension to this dip, it’s hard to name the best.

Holiday Charcuterie Board

Why We Love It: I know what you’re thinking—charcuterie… healthy? Here’s the beautiful thing about constructing and snacking on a charcuterie board: the components are totally up to you. Olives and nuts deliver a healthy dose of fats while fresh and dried fruits (grapes, figs, and pomegranate arils) lend a little antioxidant love to the mix. From there, sprinkle in some cheese and dried meats and top your crackers as you please. The tasty, colorful combos are limited only by your imagination.

Hero Ingredient: Again, there are no hard-and-fast rules about what your charcuterie board should and shouldn’t include. But if I had to pick just one standout snack, it’d be Marcona almonds. Even the Barefoot Contessa agrees.

Maman’s Kale Pea & Ricotta Spread

Why We Love It: Of all the healthy New Year’s Eve recipes I can think of, this might be my all-time fave. Why? First off, let’s talk about the color. Kale and peas yield a bright, vibrant green that’s welcome in the middle of winter. And the texture is beyond creamy, thanks to a healthy dose of the ricotta. Lastly, this spread boasts beautiful flavor with the nutmeg, black pepper, lemon, and red pepper flakes all mixed in.

Hero Ingredient: It has to be the lemon juice. It’s essential for brightening up any healthy New Year’s Eve recipe.

Ricotta with Pears and Honeyed Pistachios

Why We Love It: Approved for Instagram and all of your social media pursuits, this ricotta board is beyond beautiful. And thankfully, so simple to put together. With only the most minimal amount of effort required, you’ll have this five-ingredient appetizer on the table within minutes.

Hero Ingredient: It’s the pistachios. The blend bright color with crunchy texture to perfection.

Healthy Sides and Main Dishes

Squash Farro Salad With Apple, Goat Cheese, & Pecans

Why We Love It: The salty-sweet combination of this salad’s impressive ingredients is unmatched. Farro is a nutty, toothsome grain that you need to start incorporating into your 2024 cooking, stat. This salad is a perfect entry point, with delicata squash that crisps up in the oven, tangy goat cheese, crisp apples, and a dressing you’ll be putting on everything.

Hero Ingredient: Dijon mustard is my favorite base for any vinaigrette. It adds a punch of flavor that’ll have you licking this dressing off the spoon.

Zucchini Pasta

Why We Love It: If your New Year’s Eve gathering is more of a sit-down celebration than a finger food fête, this is the main to make. Pasta is always my go-to when I’m wanting to impress without worrying whether or not my dish will actually turn out. Intentionally rustic, this veggie-packed pasta is inherently and beautifully imperfect. It’s a healthy recipe that feels special enough to welcome in the new year.

Hero Ingredient: Keep the parmesan coming.

Creamy Vegan Butternut Squash Pasta

Why We Love It: While it might not seem special enough to bring to your New Year’s Eve gathering, this isn’t just any old pasta. This dish is creamy, comforting, and cheesy, but more than that, it’s full of nuanced flavor thanks to the miso and sage. You heard it here first—chickpea pasta is taking over.

Hero Ingredient: The butternut squash makes this the ultimate sweet and savory pasta.

Vegan Flatbread with Roasted Carrot and Red Pepper Hummus

Why We Love It: It’s basically a rule: When hummus is on the table, the party has started. But if you’re looking for a main dish that’ll take everyone’s favorite party snack to the next level, this flatbread is your answer. Toasty, charred pita meets creamy and sweet hummus and gets topped with fresh and flavorful veggies. The celebrations really can’t begin until you serve this.

Hero Ingredient: Give it up for the two teaspoons of paprika that weave in a little smoky heat for a hummus that’s truly addictive.

Honey Sriracha Tempeh Spring Rolls

Why We Love It: There’s something about these spring rolls that feels perfect for New Year’s Eve. Perhaps it’s because I’ve always associated finger food with the holiday or the fact that the presentation is a surefire stunner. Regardless, these plant-based, protein-packed rolls will satisfy every appetite and pair perfectly with a glass of bubbly.

Hero Ingredient: The sauce is a stunner, and I have to give the award to sriracha for boosting its flavor with a pungent, garlicky heat.

Healthy Desserts

Easy Cinnamon Baked Apples

Why We Love It: I was at a dinner party the other night where someone served spicy, sweet, and cozy baked apples. While the presentation was humble, the flavor and all-around impact were beyond words. A total of nine ingredients (two being water and salt) makes this just about the simplest after-dinner sweet. And because when you’re working with something as wonderfully delicious as apples, there’s not much that can be improved upon.

Hero Ingredient: Except… butter makes everything better.

Gluten-Free Citrus Cake with Strawberries and Cardamom Coconut Cream

Why We Love It: When it comes to healthy New Year’s Eve recipes, this dessert takes the literal cake. The recipe is a chic yogurt cake that combines almond flour and gluten-free AP to yield a fluffy, cloud-like confection. It’s a GF twist that’s still dreamy and decadent.

Hero Ingredient: Coconut cream is my favorite way to whip up a quick dairy-free garnish.

Gluten-Free, Dairy-Free Brownies

Why We Love It: Because of their rustic, humble presentation, you might not associate brownies with this sparkly and glitzy holiday. But… that’s where you’d be wrong. When the clock strikes midnight and your guests are a couple of champagne coupes deep, nothing will satisfy the craving for something sweet quite like a chocolatey brownie. And because these are both gluten- and dairy-free, everyone can enjoy.

Hero Ingredient: I love swapping in maple syrup instead of granulated sugar. It makes for a complex sweetness and nice, moist crumb.

Healthy Oatmeal Cookies with Coconut, Raisins, and Dark Chocolate

Why We Love It: These healthy oatmeal cookies are one of my favorite 3 p.m. snacks, but their beauty lies in their versatility. Truly, you can enjoy these almost any time of day and for any occasion—New Year’s Eve, included. Enjoy the crispy-chewy texture these cookies offer thanks to the blend of raisins, dark chocolate, walnuts, coconut flakes, and oats. That’s right, these deliver it all.

Hero Ingredient: No cookie is complete without flaky salt sprinkled on top.

Healthy & Easy Apple Crumble

Why We Love It: Think you can’t enjoy apples past November? Think again, my friends. While the pumpkin spice gives off distinct autumnal vibes, you have my permission to bake this crumble all winter long. It’s spicy, crispy, and just sweet enough.

Hero Ingredient: It’s not a crumble without oats. They get deliciously crisp in the oven and create the perfect bite against the soft, melt-in-your-mouth apples.

The post Get a Jump Start on Your Resolutions With These 18 Healthy New Year’s Eve Recipes appeared first on Camille Styles.

This collection of recipes might just change the way you formulate desserts. From fruit-filled to creamy concoctions, these light dessert recipes will satisfy your taste buds without the tummy trouble. They’re sweet escapes that prove you don’t have to compromise on indulgence to feel your best.

25 Light Desserts for Every Craving

Most of us tend to go for light desserts during the hot summer months—think popsicles, sorbet, and granita—but these recipes do the trick beautifully all year long. Sometimes, you just need something on the refreshing side, no matter the season. Be sure to bookmark these tasty treats, because each is guaranteed to be a crowd-pleaser. (Even if the crowd in question is simply you and a good book.)

Chewy Pumpkin Chocolate Chip Cookies

Why We Love It: With flecks of dark chocolate and sea salt, these chewy pumpkin cookies boast the perfect amount of sweetness without going overboard. While I love these cookies paired with a PSL, they’re perfect for any time of year.

Hero Ingredient: Pumpkin puree is the hero here.

Healthy Oatmeal Cookies

Why We Love It: Oatmeal cookies are one of the first recipes that come to mind when I’m craving a lighter dessert option—sometimes, I even grab one of these for breakfast! What’s a better way to start your morning?

Hero Ingredient: Coconut flakes give these cookies a unique texture and sweetness.

Easy Cinnamon Baked Apples

Why We Love It: The ease of these baked apples makes it hard to resist baking on a chilly evening. Simply toss together the ingredients and let the goodness bake away. Serve with vanilla ice cream for a simple dessert or over yogurt and granola for a light breakfast.

Hero Ingredient: These apples bake in a healthy serving of honey, creating a delicious caramelized sauce that isn’t overly sweet.

Chocolate Chip Tahini Shortbread Cookies

Why We Love It: This recipe was shared with us by Daphne Oz—who may have just nailed the best light dessert recipe. Shortbread cookies are a year-round favorite, but when combined with savory ingredients like tahini and sesame seeds, they’re a whole different level of indulgence.

Hero Ingredient: Tahini is the star of this show.

No Bake White Chocolate Lemon Cardamom Slices

Why We Love It: No-bake desserts are some of my absolute favorites, and these lemon cardamom slices are no exception. Bound together by the rich flavor of white chocolate and the warmth of cardamom, these bite-sized slices are perfectly balanced and not too heavy.

Hero Ingredient: This no-bake dessert wouldn’t be the same without the added cardamom spice.

No-Bake Pumpkin Pie Bars

Why We Love It: This may be a controversial opinion, but pumpkin pie shouldn’t only be eaten during the fall months. If you’re not a fan of the pie-baking process, these no-bake pumpkin pie bars are a tasty and simple alternative with the same great flavors.

Hero Ingredient: The pumpkin butter filling adds a light and sweet taste to each bite.

Gluten-Free Pumpkin Pie

Why We Love It: If you do love the pie-baking process, this gluten-free pumpkin pie is a great way to enjoy a classic dessert without some of the heavier ingredients included in traditional recipes.

Hero Ingredient: Cashews form the base of this recipe’s whipped cream. It’s a vegan trick that I can’t get enough of.

Healthy & Easy Apple Crumble

Why We Love It: This apple crumble is the best way to satisfy your sweet tooth without going overboard. Apple and cinnamon are a great flavor combo, and adding those flavors to a healthy dish creates a delicious make-ahead dessert.

Hero Ingredient: Pumpkin pie spice emphasizes the fall flavors.

Summer Fruit Fools

Why We Love It: This fruit fool is a great summer dessert with light and fresh flavors. The fruit is up to your discretion—anything from cherries to mangoes can make a show-stopping dessert. The whipped cream filling is a great complement to the bursting fruit flavors.

Hero Ingredient: Mixing in some lemon zest balances out the sweet fruit with a little citrusy tang.

Gluten-Free, Dairy-Free Brownies

Why We Love It: As a kid, boxed brownies were always a staple dessert in my household (no shame there). These gluten-free brownies are worth the little added effort and can be made in just one bowl!

Hero Ingredient: The almond butter calms the sugar rush you’d get from traditional brownies.

Plum Lavender Clafoutis

Why We Love It: This beautiful baked dessert is the perfect way to live out your French countryside dreams wherever you are. Not to mention the flavors are light with a hint of sweetness that differs from your typical chocolate and sugar-heavy recipes.

Hero Ingredient: Without question, the crushed lavender petals are the beauty of this dish.

Grilled Peaches with Honey

Why We Love It: Grilled desserts aren’t something you see on every menu, but the peaches’ natural sweetness contrasted by a sprinkle of salt creates the best summery dish.

Hero Ingredient: A drizzle of honey is the perfect sweet finish.

Mango Lassi Popsicles

Why We Love It: These mango lassi popsicles look and taste ten times better than your typical freezer popsicles, and they only take six steps! Drizzle with melted white chocolate and decorate with rose petals for a pretty finish.

Hero Ingredient: The coconut milk and mango pairing brings out all of the tropical flavors.

Rhubarb Meringue Cake

Why We Love It: Rhubarb is one of my top ingredients to work with during the warmer months. This meringue cake utilizes the bold flavors of this fresh fruit in the best way possible. Stunning doesn’t even begin to explain how we feel about this dessert.

Hero Ingredient: Plain, whole milk yogurt gives your light, fluffy cake a nice little tang.

Gluten-Free Strawberry Shortcake

Why We Love It: The nostalgia that comes with baking strawberry shortcake is unmatched. This cake is fluffy and filled with fresh fruit flavors, and the sweetness isn’t overwhelming. It’s also a bit lighter and flakier than your traditional shortcake.

Hero Ingredient: Opting for maple syrup is a great way to tone down the sweetness in this recipe without eliminating it entirely.

Raspberry Tiramisu

Why We Love It: Tiramisu in any form is the way to my heart. Pairing with a sweet and flavorful fruit like raspberries is a great way to be the star of any summer party.

Hero Ingredient: A light dusting of bittersweet chocolate over top makes this a must-have dessert.

Shrikhand

Why We Love It: If you’ve never had Shrikhand (or even if you have) this recipe is a must-try, and it only requires five ingredients! The yogurt’s creaminess pairs perfectly with fruit, nuts, or anything your heart (er, stomach) desires.

Hero Ingredient: This recipe would not be complete without Greek yogurt as its base.

Spiced Sweet Potato Cake with Cream Cheese Frosting

Why We Love It: Nothing pairs better than sweet potato desserts and cream cheese frosting. Fortunately for you, this dish contains both—and in cake form! Who could say no?

Hero Ingredient: The tanginess of grated orange zest beautifully supports these sweet, warm flavors.

Gluten-Free, Vegan Carrot Cake Cupcakes

Why We Love It: Making an entire carrot cake usually doesn’t fit into my busy schedule, but these cupcakes are the perfect alternative. They’re gluten-free and vegan, sweetened by natural flavors, and moistened by coconut oil and flax egg.

Hero Ingredient: The texture in these cupcakes is all due to the walnuts and shredded carrots.

Almond and Blackberry Cream Pavlova

Why We Love It: If you’re intimidated by a pavlova, try this scrumptious recipe as an entry point. It’s as easy as it is delicious, promise!

Hero Ingredient: Orange zest and juice in the berry cream bring all kinds of fresh, citrusy goodness to the table.

Blueberry Ginger and Coconut Cream Parfait

Why We Love It: Take this as confirmation that parfaits aren’t just for breakfast. They’re a perfect light dessert any time of the year—a refreshing cool-off in the summer and something light amidst all the winter holiday indulgence.

Hero Ingredient: Gingersnap cookies bring just the right amount of texture and crunch to these creamy concoctions.

Lavender Pistachio Madeleines

Why We Love It: Lavender and pistachio add a bit of summer flair to these classic French cakey cookies. Make them for school lunches, after-dinner desserts, or anytime-snacking. They truly are a madeleine of all trades.

Hero Ingredient: A simple lemon glaze sends these over the edge.

Blood Orange Amaretto Mascarpone Trifles

Why We Love It: Once you try this absolutely decadent dessert, you’ll be shocked to find that A) it is surprisingly light, and B) it was born of a cake disaster. You have to taste it to believe it!

Hero Ingredient: Three words: whipped amaretto mascarpone.

Raspberry and Pistachio Cake With Lemon Glaze

Why We Love It: If you think a cake can’t be light, think again! This gorgeous option has a seriously light vibe.

Hero Ingredient: I just love it when cakes are infused with pistachio flavor. The nut will give your cake a distinctly buttery bite with just the right amount of crunch.

Gluten-Free Lemon Bars

Why We Love It: With only ten steps, this lemon bar recipe is absolutely perfect in every way. It uses a thicker crust, which I’ve always preferred, and boasts a perfectly zesty lemon flavor to complement the buttery base. It’ll make your taste buds tingle in the best way possible.

Hero Ingredient: The great thing about powdered sugar is that it’s capable of covering mistakes. But how many mistakes can a dessert really have? Either way, it’s sweet and pillowy and just plain delicious. Plus, it’s so fun to sift over the top.

This post was last updated on February 11, 2023.

The post 25 Desserts That Satisfy Cravings—Minus the Sugar Crash appeared first on Camille Styles.

As we round out the holiday season, I’m here with one more take on a charcuterie board for y’all. We started the season out with the ultimate crudite platter, a bruschetta board with all my favorite toppings, and an appetizer board that everyone will be talking about. So, it only makes sense to round out our series with the penultimate cookie board.

Ahead, discover all my favorite ways to elevate this holiday dessert—and step-by-step instructions for making it your own.

How to Build Your Cookie Charcuterie Board

The best part of a board like this is that the options are truly endless and you can customize based on what you and your guests like best. But like any cheese board formula, I like to think about having a few staples that will anchor the board and then go from there.

Chocolate cookies. Any good cookie board needs a chocolate varietal. Whether you go with a chocolate chip cookie, chocolate sandwich cookie, brownie cookie, or even a chocolate-peppermint version, you need chocolate somewhere on the board.

Fruit cookies. Having cookies with a bit of tangy fruit in them helps balance out all the other, super-sweet options. Think fruity jam and linzer sandwich cookies, citrus and lemon cookies, cookies made with dried fruits, or any other version you like.

Butter cookies. The unsung hero of the cookie world. Butter cookies are simple but rich, and they’re the perfect blank canvas of a cookie. Plus, with all the shapes and textures they come in, there’s something for everyone from the simple shortbread square to buttery spritz cookies.

The fun cookies. All cookies are fun but think of this category of cookies as a little extra. Especially for a cookie charcuterie board, these will help add visual interest and texture. Lean into cookies you may not always go for and try something new and different.

Vintage Wood Charcuterie Board

275 at Casa Zuma

The Best Recipes for Your Cookie Charcuterie Board

We certainly have our favorites, but a cookie board is the perfect chance to use a blend of store-bought, bakery-made, and homemade cookies. You don’t have to bake every recipe yourself! I polled our editors for some of their favorite cookies when building this board. These are our favorites:

• Store-bought soft sugar cookies with frosting
• Almond pizelles from the bakery
• Shortbread stars
• Strawberry linzer cookies
• Hazelnut wafer cookies
• Store-bought gingerbread tiles and biscuits
• Peppermint bark
• Regular and walnut brownies
• Chocolate biscuits
• Chocolate chip cookies

And a few recipes I love to include as well:

• Hot chocolate cookies
• Pistachio-cranberry slice-and-bake cookies
• Peanut butter cookies
• Candied pecan cookie bars

Assembly Tips and Tricks

There’s no right or wrong way to assemble a cookie charcuterie board. But I have learned a few tricks along the way to help make it look more elevated and festive.

• Organize with cupcake liners. For smaller cookies or candies like peppermint bark, using muffin liners helps keep the cookies and treats organized while also adding a bit of texture.
• Use plates and bowls to help group cookies. Not only does using a small plate on the board help add some extra height and dimension, but it also gives you a chance to help separate cookies so their flavors don’t mix.
• Group cookies together in separate places. You don’t need fifty different cookie recipes to make your board feel lush and cozy. By creating groups of the same cookie in separate parts of the board, you can give the illusion of more abundance while keeping the board cohesive.
• Add extras. Peppermint bark, candy canes, caramel candies, candied nuts, marshmallows, and little items like these can help fill in any gaps on the board while also giving guests who may not love sweets as much as everyone else a chance to nibble on something small.

And that’s it! A cookie charcuterie board is the ultimate aesthetic dessert—and it couldn’t be easier to create and customize. I hope you have fun piling yours high with all the treats. And be sure to share your masterpieces with us @camillestyles.

The post A Cookie Charcuterie Board Is the Ultimate Holiday Treat appeared first on Camille Styles.

In fact, I immediately headed straight into the kitchen to make a batch for myself. Elizabeth’s approach to sweets and desserts is as beautiful as it is approachable, and the celebration of seasonal ingredients in their greatest form is an art that Elizabeth excels at.

Elizabeth Ho’s Favorite Linzer Cookie Recipe

We’re big holiday cookie box fans over here, and I’m stoked to add Elizabeth’s linzer cookie recipe to my gifting exchange this year. Linzer cookies, especially for the holiday season, feel extra special. I shared this chocolate orange version last year. And while the idea of sandwich cookies can be intimidating, once you get in the groove, you’ll impress everyone with the fanciful treat that looks like you’ve spent days baking.

Ahead, Elizabeth shares her recipe with us and her approach to baking with the beauty of the seasons. Plus, get ready for her delicious flavor variations for these linzers, so there’s something for everyone on your list.

Elizabeth Ho

Owner of Birdhouse Bakeshop, Liz’s work is rooted in the beauty that comes from quality and simplicity. Always flourished with seasonal blooms, her bakes are an outpouring of love, memory, and sharing of her Chinese Malaysian heritage. In her little home kitchen, Liz spends her days creating inventive cakes, alongside a small everchanging menu of pastries, for locals in Edmonton, Canada.

How would you describe your baking and food philosophy?

I think baking should be loving and emotional, but also practical. I always create in a way that feels nurturing, intimate and calming to me. Often that means focusing on simple (and nostalgic) ingredients, thoughtfully paired and prepared. I want my recipes to tie into something personal—whether that’s memory, family tradition, or place. But I also think it’s important to make the most of what surrounds you. I love the ways food and pastry can bring us closer to the cycles of nature and of a season.

How did you develop this recipe?

I’m almost always very inspired by transitions—in life, in mood, amid seasons. I wanted a recipe that adapted easily to all those changes. These cookies make it very easy to embrace my current cravings, surroundings, and what catches my eye at the farmer’s market or grocer.

I thought about the filling first, and that’s really what makes this cookie. It’s a soothing shade of pastel—balanced, tangy, and allows you to use the winter citrus available to you. I like to approach recipes by looking at the ingredients in front of me and considering how they’ll intertwine, not only in taste but in color and in palate. The buttery biscuit is a classic shortbread. It takes on flavoring well and pairs nicely with any jam, curd, cream… whatever lights you up in the moment. 

What makes this recipe your go-to for holiday baking?

These are versatile and nut-free (many traditional linzer cookies contain almond). The dough can be made in advance and comes together in a pinch. Perhaps most importantly, they look stunning in a holiday cookie box!

What are your must-have kitchen tools for this recipe?

This recipe doesn’t call for any fancy equipment, but a mixer (handheld or stand) will come in handy. Have you been waiting all year to use those darling cookie cutters? This is your moment! If all you have is a glass cup, use the top as a cookie cutter. If you don’t have a small enough cutter for the center of the cookie, the back-end of a piping tip works just as well. 

What standout ingredients make this recipe special? 

Winter can be a melancholy time of year—sometimes excruciatingly so if you live in a colder climate, like I do. Playing with bright and boldly-colored fruit helps! These cookies’ filling pulls from the natural abundance of winter’s produce. Citrus is easily found, and any leftover filling can be eaten on toast, pancakes, cake, ice cream, or by the spoonful. The cardamom in the cookies adds a nice warmth, but a teaspoon of coconut extract would be dreamy as well. 

I’m all about unexpected flavor pairings—or rather, weaving together simple ingredients, in a unique way.

What ingredient swaps can be made in this recipe?

For the citrus curd, use whatever is available to you. Grapefruit, blood oranges, and Satsuma mandarins are my favorite. Some flavor variations include:

Lavender & Strawberry. Replace the cardamom and orange zest with two teaspoons dried culinary lavender rubbed into the sugar before beating. Use your choice of strawberry jam, in lieu of the citrus curd.

Orange Blossom & Pistachio. Replace the cardamom with ½ teaspoon orange blossom water/essence, and a spoonful of your favorite pistachio cream, or butter (store-bought or homemade). Hazelnut works great with the orange blossom, too. 

These are such a great vessel for your favorite spices, zests, extracts, fillings. So play around with it! Apricot and anise, blueberry and black tea, coconut and dulce de leche. Follow your baking heart and intuition. These cookies do not discriminate. 

What favorite baking hacks have you learned over the years?

Thankfully this recipe is so simple, it doesn’t require any hacks. I do like to make the dough a few days in advance, to save some time the day of. A good rest in the fridge allows the flavor to develop too. Here’s a tip: almost any cookie dough will taste better after a 1-3 day rest in the fridge! 

After rolling and cutting out the dough, you can store the cut-outs in the freezer (sealed in a ziplock or airtight container, for up to a month), to be baked when you need them. A bit of time in the freezer before baking helps the cookies maintain their shape as well. 

What advice would you share with beginner bakers?

Baking is not about having all the professional equipment, a perfectly stocked pantry, or access to specialty ingredients. It’s about finding wonder and inspiration in simplicity, in your surroundings, in memories, and using that to create something nourishing.

Curiosity can be your biggest strength, and perfection is more an idea than a way of life.

For me, baking allows me to be ambitious and open to possibilities, yet humble enough to know when to let go—of an idea, of control. Maybe you didn’t find quince at the market; choose seasonal pears or apples instead. Don’t feel compelled to drive 20 minutes for orange blossom extract? Use a few teaspoons of orange zest, or use a floral that is exciting and nostalgic to you. Anything can be a starting point for a recipe.

If you show up, do your best, and don’t let imperfection or fear of failure be a deterrent, you’ll improve every time. 

What is the best part of creating recipes to share for people to bring into their own homes?

Every recipe is an extension of me—what moves me, what evokes memories of childhood, of my family’s heritage. It’s a passionate outlet, a personal labor of love, and it makes me happy knowing others can enjoy or find inspiration in it as well.

I hope people feel a sense of warmth, ease, and connection while baking one of my recipes. And I hope they feel inspired to punctuate the recipes in their own unique ways. Baking has taught me that while we can predict certain elements of the process, the outcome does not have to be perfect to be enjoyed. Embrace that! There’s a comfort and a romance to it. 

And I hope in sharing these cookies, people are reminded to cling tightly to what’s important—to cultivate love, community, and presence. 

What cookies are in your dream cookie box?

• These linzers
• Elisa’s ube halaya Ritz bars
• Chewy ginger molasses cookies (I love to add a pinch of five spice powder)
• Tea-infused shortbread
• Rose Wilde’s mango peppercorn corn cookies
• My mum’s favorite cashew sandies
• Aran Goyoaga’s oat almond miso cookies
• Dorie Greenspan’s chocolate sablés, always!

Anything else you’d like to share?

A few things that have my love and attention right now:

• Bread & Roses by Rose Wilde
• Supper clubs hosted by my dear friend Allegra
• Cherry Bombe’s holiday issue!

Linzer Cookies With Winter Citrus Curd

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• Author: Elizabeth Ho
• Yield: makes 16 cookies, using a 1.5-2 inch diameter cookie cutter

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Description

Easier than you think, Elizabeth Ho’s linzer cookies are endlessly adaptable to fit any of-the-moment craving. They’ll be the standout star of your cookie box.

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Ingredients

Citrus Curd (makes just over 1 cup, enough to fill your cookies generously, with some leftover):

• 1/3 cup (78 ml) citrus juice
• 1 large egg
• 2 large egg yolks
• 1/3 cup + 1 tablespoon (75 grams) granulated sugar
• pinch of sea salt
• 1/2 cup unsalted butter, cut into 8 pieces

Cookies:

• 2 1/4 cups (282 grams) all-purpose flour
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 cup (2 sticks, 225 grams) unsalted butter, softened
• 1/2 cup (64 grams) powdered sugar
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon vanilla paste or seeds from 1 vanilla bean
• 1 teaspoon orange zest

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Instructions

For the citrus curd:

1. Bring a small pot, with a few inches of water, to a boil. In a medium sized heat-proof glass or stainless steel bowl (one that can sit atop the pot of water) whisk together the citrus juice, whole egg, egg yolks, sugar, and salt. 
2. Keeping the pot of water at a simmer, on medium heat, place the bowl on top of the pot– like a double broiler. Using a rubber spatula, cook the mixture, stirring constantly, until it is very thick– thick enough that your spatula leaves a trail through the curd. Be patient, this might take up to 25 minutes.
3. Once thickened, remove from the bowl from the heat, and stir in the butter. Gently press a piece of plastic wrap over the top of the curd (this will prevent a layer of film from forming), and refrigerate overnight, or until fully cooled.

For the cookies:

1. In a large bowl, beat together the butter, sugars, orange zest and vanilla (with the paddle attachment, if using a stand mixer), until light and creamy—about 3 minutes. 
2. Add the flour, cardamom (if using), and salt. Mix on low speed, until the dough starts coming together into moist clumps.
3. At this point, you could press the dough into a disc, wrap in plastic wrap and refrigerate (or freeze) for a later day. Let it soften slightly before rolling out.
4. I like to roll out the dough immediately after making, between two sheets of parchment paper– roll it out to ¼ inch thickness. Place the rolled out dough, on the parchment, onto a large surface (a hard placemat, cutting board, cookie sheet), and freeze for at least 20 minutes.
5. Preheat the oven to 350 F, and line two cookie sheets with parchment. Using your cookie cutter (or the rim of a cup), cut out an even number of cookies (you should get 28-34, with a cutter that is 1.5-2 inches in diameter). Using a smaller cookie cutter, or back of a piping tip, cut a small hole from the center of half the cookie cut-outs. 
6. Place the cut-outs on your cookie sheets, about 1-2 inches apart; they won’t spread too much. Bake for 8-11 minutes, or until golden on the bottom. Allow them to cool completely before filling. 

Assembly

1. Dust the tops of the cooled cookies with powdered sugar. Flip over the bottom halves, add a spoonful of curd on top of each (about 2 teaspoons, or however much you desire). Place the cut-out cookies on top. Enjoy!

The filled cookies will stay fresh for a few days, in an airtight container, in the fridge. Any longer and they may start to soften.

Notes

• You’ll want to make the citrus curd first (the night before), so it has time to set and chill. 
• Use any citrus you love, in the curd! Grapefruit, mandarins, meyer lemons, cara cara or blood oranges oranges, or a mix of all
• The cardamom is optional. A pinch of cinnamon, or a teaspoon of coconut extract pairs beautifully with the citrus too.

The post The Linzer Cookie from Birdhouse Bakery is Everything We Love About the Holidays appeared first on Camille Styles.

These were one of the standout recipes in our Holiday Cookie E-book (you can download it for free right here!) Daphne Oz created these beauties, and they’ve quickly become one of our family’s favorites. They’re a modern take on a Christmas classic, and I love the contrast of savory tahini and sesame seeds with the buttery sweet shortbread. Scroll on for exactly how to make these Chocolate Chip Tahini Shortbread Cookies.

What are shortbread cookies?

Shortbread cookies are a classic holiday cookie. These buttery delights are known for their crumbly texture and richness. The foundation of these surprisingly simple cookies consists of three primary components: butter, sugar, and flour. High-quality butter is essential, giving these cookies the perfect amount of richness that defines shortbread. Sugar adds a touch of sweetness and contributes to the cookie’s delicate texture, and the flour acts as a binder.

How to make these shortbread cookies

This recipe takes elements from the classic cookie recipe and adds a savory twist. Here’s what you need to make them:

• Sesame seeds: for a unique textural element and a visually appealing bite.
• Demerara or turbinado sugar: to give these cookies the perfect amount of sweetness.
• Butter: unsalted butter will do the trick here, but go for a high-quality option.
• Tahini: this is the key ingredient—it adds that certain something that sets these cookies apart.
• Confectioners’ sugar: for the perfect light texture.
• Flour: to hold your cookies together.
• Bittersweet Chocolate: because what’s a chocolate chip cookie without it!

Chocolate Chip Tahini Shortbread Cookies

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• Author: Daphne Oz
• Total Time: 4 hours 35 minutes
• Yield: 20 cookies

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Description

The nutty richness of sesame lends an extra savory note to these sweet and salty cookies, while chopped dark chocolate speckles indulgence throughout. 

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Ingredients

Units USM

• 1/2 cup (71 grams) toasted sesame seeds
• 1/2 cup (71 grams) black sesame seeds
• 1/2 cup (110 grams) demerara or turbinado sugar
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1/2 cup (128 grams) tahini plus 1-2 tablespoons, well-stirred and divided
• 2/3 cup (76 grams) confectioners’ sugar
• 2 teaspoons vanilla extract
• 1 2/3 cups (200 grams) all-purpose flour
• 2 teaspoons fine sea salt
• 4 ounces bittersweet chocolate, fairly finely chopped but not completely into a sandy consistency (about 3/4 cup)

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Instructions

1. Combine the toasted sesame seeds, black sesame seeds, and demerara sugar in a medium baking dish and set aside.
2. In a stand mixer fitted with a paddle attachment or using a hand mixer add the butter, ½ cup tahini, and confectioners’ sugar. Mix on medium speed until smooth and combined, 1-2 minutes. This will look like a delicious tahini spread. Add the vanilla extract and mix for another couple of seconds until combined. Add the flour and sea salt and continue beating until a dough forms. The dough will be crumbly but easy to press together with your fingers.
3. Now is the time to add the chocolate! Be sure your chocolate is fairly finely chopped, this ensures that when you go to slice the chilled dough into rounds the dough doesn’t fall apart when slicing because the chocolate chunks are too large.
4. Add the chocolate to the stand mixer and gently turn on low speed until the chocolate is almost all combined. The dough will still be crumbly at this point but should be easy to press together using your fingers.
5. Remove the stand mixer bowl and start by drizzling 1 tablespoon of tahini over the mixture. This will help you form the dough into a log more easily. Fold gently with a rubber spatula until the dough comes together more. This won’t look like classic chocolate chip cookie dough but should come together more easily while still retaining some crumbles.
6. Divide the dough in half and form each half into a log that’s 5 inches x 1 ½ inches. If the dough is still difficult to form, add another tablespoon of tahini to the dough and shape again.
7. Roll each log of dough into the sesame seed mixture until completely coated. Gently press to adhere the sesame seeds and sugar. Wrap the dough logs in plastic wrap and refrigerate for at least 4 hours or preferably overnight until the dough is completely chilled and hard.
8. When ready to bake, preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Slice the cookies into 1/2-inch thick slices and place the cookies 2 inches apart on the baking sheet. When slicing the cookies, the chocolate pieces may cause the dough to break in places, gently press the dough back together and form into a circle. Bake for 12-15 minutes on the center rack until just lightly golden and dry to the touch. Repeat with the second baking sheet.
9. Remove and allow to cool on the baking sheet completely to set. Store in an airtight container for up to 4 days.

Notes

These cookies freeze well. Just wrap the log of uncooked dough in a double layer of plastic wrap, then freeze for up to a month. When ready to bake, remove from freezer, slice, and continue with the recipe.

• Prep Time: 20 min
• Chilling Time: 4 hours
• Cook Time: 15 min

Keywords: holiday cookies

The post These Chocolate Chip Tahini Shortbread Cookies Are Instant Classics appeared first on Camille Styles.

First off, I get it. If your reaction is one of doubt yet intrigue at the idea of arranging a charcuterie board with tins of fish, then let me say—at first, I was right there with you. And yet when my friend did exactly that a few weeks ago, she instantly became the coolest person on the planet. Who can so casually yet confidently arrange a few ingredients on a board with some tins of fish and have it feel both elevated and approachable? As the season ramps up and it feels like all I’m doing is penciling in catch-ups with friends and celebrations with pals, there’s nothing I love more than the idea of a simple get-together around a board of delicious ingredients. 

Large Vintage Wood Board

275 at Casa Zuma

How to Build Your Tinned Fish Board

Think of the theme of this board as a casual French happy hour picnic. It involves simple ingredients, none of which need to be prepped ahead of time. Everything on your tinned fish board complements each other into something more satisfying and special than just cheese and crackers. Here’s what you’ll need.

Tinned fish. We have all the options you need below!

Cheeses. Like any other charcuterie board, having a nice selection of cheeses can help anchor the ingredients. I like one salty cheese like a wedge of parmesan that you can just cut chunks from, a creamy brie that pairs well with sharp pickled ingredients as well as being smooth enough to temper the flavors of any tinned fish, and one herbed or marinated cheese that is creamy and flavorful like a Boursin.

Vegetables. Crunchy veggies always round out any board for me. I like cornichons or castelvetrano olives for a pop of green goodness. And then vegetables like radishes or cucumbers pair perfectly with the cheese options and butter. Speaking of…

Really good butter. Get the special stuff. Butter on crackers and bread is always a crowd pleaser, and the flavor pairs perfectly with vegetables like radishes (sprinkle on salt, as the French do), and also goes well with the fish.

Nuts. I like pistachios or Marcona almonds with this board.

Bread and crackers. A nice crusty baguette and your favorite crisp crackers will give everyone something to snack on.

Use the above as your baseline, then build from there. Pickled onions would be nice with the fish, some friends love ritz crackers or saltines with their tinned fish, and fresh herbs like a bowl of dill would also be a tasty pairing.

Tinned Fish Options

If you’re feeling intimidated or don’t know where to start with choosing from the tinned fish options, I polled our team for a few of their favorites.

Caviar

Get the good stuff. It feels special, especially for the holidays! Of course, caviar leans on the more expensive side, but as with anything, it can be hard to know what to get based on price alone. We love Caviar Russe’s selection, trusted by casual hosts and restaurants alike. Each tin is sustainably farmed and packed to order, meaning you’re getting the freshest caviar possible. Expect a nutty, full flavor. And if you want to serve something bubbly alongside your tinned fish board, this caviar offers the best bite.

Classic Osetra

From $165 at Caviar Russe

Anchovies

I know what you’re thinking: even for the well-trained tinned fish lovers among us, anchovies can be… a lot. And while they’re a necessity in the best caesar dressings, they might come as a surprise on your tinned fish board. Well I’m here to tell you they’re an appetizer essential—here’s why. These anchovies are rich and buttery. And while they do pack the same salty punch as other brands, Fishwife’s boast a mellower flavor that pair beautifully with bread and butter. Trust me, these will change you forever.

Cantabrian Anchovies in Extra Virgin Olive Oil (Set of 3)

$27 at Fishwife

Sardines

Sardines are a personal fave of our Managing Editor, Isabelle Eyman. She explains to me that this tin in particular is the best of the best (though Trader Joe’s sardines offerings comes pretty close). Portugal-based José Gourmet is a trusted and favored tinned fish brand among fanatics for their sustainable practices and unbeatable flavors. The sardines are packed in olive oil, letting the fish shine in all their glory while still retaining a nice, fruity bite. They’re a bit more mild than other small fish, making these great for beginners.

José Gourmet Canned Portuguese Seafood

From $24 at Food52

Salmon or Tuna

Perhaps the most familiar tinned fish varietals, salmon and tuna make great low-key additions to your board. I’d recommend opting for one or the other. Though they each offer different flavor profiles, they’re similar enough that they would end up competing against one another on the board. Again, Fishwife is a great option when it comes to tuna, and no one does it better than Patagonia Provisions when you’re selecting a sustainably-sourced salmon. Be sure to load up on a few tins the next time you’re shopping for outdoor gear.

Wild Pink Salmon, Black Pepper

$14 at Patagonia Provisions

Smoked Atlantic Salmon (Set of 3)

$33 at Fishwife

Assembly Tips and Tricks

Everything on this board can be opened and prepped right before serving, meaning you don’t really have to plan ahead if you have everything on hand. But you can still keep a few tips in mind to ensure maximum enjoyment.

Let the cheese come to room temperature. Especially for a creamy brie, letting the cheese sit before serving helps the flavor shine and it spreads on a baguette or cracker much easier.

Salt is your best friend. Especially with the fish on this board, a little bowl of flaky salt lets everything shine a bit brighter. Including some lemon wedges for the fish is also a way to help elevate their flavor.

Group ingredients together. If you have fish and topping combos you like, group those ingredients close together on the board to help streamline assembly.

The post Hear Me Out: A Tinned Fish Board Is the Appetizer You Should Be Making Now appeared first on Camille Styles.

Throughout the holiday season, I’ll be sharing some of my go-to entertaining boards (did you catch my dips and crudites board?). Each is designed around a different theme, letting you serve an entire evening’s worth of meals, all on a board. Next up: a rustic, but elegant bruschetta board that’s sure to wow every guest.

How to Build Your Bruschetta Board

It’s a well-known truth: we all love bread. As much as American food culture has tried to demonize it over the years, it will always have its comeback. And as far as boards go, what better way to set a strong foundation than with our favorite carb of all? The additional accouterments are just the delicious icing on the cake. A bruschetta board is an easy, elevated appetizer for the holidays.

I follow a formula to simplify this board and all the possible topping combinations that you could come up with.

• Savory crostini. Toppings options are endless, but I like to make sure that I have at least one savory option that could act as both an appetizer and also a full happy hour meal if needed.
• Slightly sweet crostini. While I draw the line at dessert crostini, having a sweeter crostini that celebrates the season’s best fruit adds some flavor variation to the board.
• The fun pieces. Think of these things as fillers that add a bit of abundance to your board. They might not necessarily be a part of your crostini combinations, but sometimes guests want to get creative or just have stand-alone ingredients to snack on.

Following this formula for choosing your veggies ensures you have a strong variety of textures and flavors to elevate this board for the holiday season.

Bruschetta Combinations to Choose From

With these guidelines, I then choose from a few combinations to build my bruschetta board. Some of the ingredients can cross-pollinate and work for both a sweet and savory bruschetta, but use what you have on hand. Think about ingredients that are easy enough to serve in bowls or on the board, and that guests can easily assemble themselves.

Savory Bruschetta Options

For this board, I turned to creamy burrata, roasted tomatoes, and pesto. Especially in the winter when tomatoes are out of season, this is an easy way to boost their flavor. Other savory combinations I love:

• Boursin or flavored goat cheese, roasted vegetables, and pesto
• Cream cheese, smoked salmon, and dill
• Brie and caramelized onions
• Horseradish mustard and steak
• Ricotta, fig, and prosciutto
• Go gluten-free with sweet potato crostini

Sweet Bruschetta Options

When I think of special and sweet crostini, I go for palate-refreshers more so than leaning toward dessert. For this board, I went with brie cheese, fall pears, honeycomb, and pomegranate. Here are a few other sweet combinations to try:

• Brie, apple, and caramelized pecans
• Goat cheese, cranberry sauce or chutney, and pistachios
• Ricotta, fig, and honeycomb
• Blue cheese, pears, and honey
• Brie, persimmons, and pomegranate
• Whipped feta, figs, and thyme
• Goat cheese, caramelized grapes, and balsamic

Bruschetta Board Add-Ons

To make this bruschetta board feel fuller, I like to utilize bite-sized snacks that might also work on the above sweet and savory crostini options.

• Cornichons. These are great for a pickled bite to a savory crostini,
• Nuts. Pecans, pistachios, or Marcona almonds can also be a stand-alone snack. They also add a crunchy bite to either sweet or savory crostini.
• Crackers and bread. I like a combination of both. A fresh baguette is great, but I find they can run stale fast. Crunchy baguette slices can be bought ahead of time but have a lighter crunch to them than a cracker. Including crackers is great for someone who may just want a slice of cheese on a crisp cracker. I like both seedy crackers and a good classic plain cracker.

Assembly Tips and Tricks

A few simple tips to style an impressive bruschetta board that’s sure to satisfy any crowd.

• Utilize small bowls and plates. We all know that a board dinner means easy clean-up, but smaller bowls and plates also ensure that you can guide guests with flavor combinations in an easy-to-visualize way. I like to group cheeses and fruits together on a plate that can be served together in one corner to help anchor the board, and smaller bowls with the accompanying toppings. Filler ingredients like crackers, nuts, and other fruits, can go in several places on a board to help add abundance and texture while filling out the board.
• Choose fruits that last. Nothing is less appetizing than fruits that have turned brown or aren’t at their peak on a board. To ensure cut fruits (apples, pears, etc.) stay fresh and pretty, add a squeeze of lemon or a drizzle of honey to keep them looking fresher on the board longer.

Be sure to share your favorite crostini combinations with us in the comments!

The post A Bruschetta Board Is the Festive Appetizer You’ve Been Searching For appeared first on Camille Styles.