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.

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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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• 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.

I’m currently on a gut health-healing journey in which I’m cutting out wheat and grains for a month to see if it helps with my long-standing digestive issues. So, I’m leaning on naturally sweet, starchy vegetables to satisfy carb cravings, and honeynut squash recipes make a fantastic vessel for all kinds of ingredients. The other night, I even stuffed it with a sautéed vegetable and ground beef mixture that was so delish and super filling. So, get on board the honeynut train, read on to learn all about this veg—then make my recipe for roasted honeynut squash with hot honey, pecans, and rosemary.

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What’s a Honeynut Squash?

This darling of the winter squash family is smaller than your traditional butternut, but what it lacks in size, it makes up for in flavor. Deep orange in color and slightly reminiscent of a mini butternut, the honeynut squash is packed with sweetness, nuttiness, and an undeniable charm that elevates any dish.

Honeynut vs. Butternut Squash: The Delicious Difference

A frequently asked question: what’s the difference between honeynut and butternut squash? While they share many similarities in taste, there are some differences:

1. Size and Appearance: The honeynut is the smaller, cuter sibling, usually about six inches in length. Its skin is darker, transitioning from a deep green to a rich caramel as it ripens.
2. Flavor and Texture: Honeynut squash is sweeter and nuttier than butternut, making it a favorite for those who have a sweet tooth. Its texture is creamier and smoother when cooked.
3. Peeling Needs: One of the best perks? There’s no need to peel honeynut squash! Its skin becomes tender and edible when cooked. That’s right—less prep time and more nutrients for you!

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The Flavor Profile: What Does a Honeynut Squash Taste Like?

Imagine the creaminess of a sweet potato combined with the nuttiness of a butternut squash. Now, elevate that flavor with a hint of caramelized sugar, and you have the magical taste of honeynut squash. Perfect for both savory and sweet dishes!

How to Roast Honeynut Squash (Step-by-Step)

Roasting honeynut squash is actually quite simple, because again—no peeling.

1. Preheat your oven to 400 degrees. Slice your honeynut squash lengthwise, and scoop out the seeds with a spoon.
2. Drizzle olive oil and sprinkle with seasoning. Place it flesh-side down on a baking sheet, and roast for 25-30 minutes until the flesh is tender.
3. Once it’s roasted, you can dig right in—the natural sweetness of the honeynut squash shines when roasted, and I love to enjoy it just like this.

However, we’re going to amp up the flavor for a dish that’s gorgeous and interesting enough for your Thanksgiving table—it even makes a great plant-based main course.

What You’ll Need to Make This Honeynut Squash Recipe:

• Honeynut squash (I use three squash to serve six people)
• Olive oil
• radicchio
• pecans
• goat cheese
• garlic
• apple cider vinegar
• honey
• herbs and spices: salt, pepper, red pepper flakes, fresh rosemary and parsley

We’re going to follow the roasting method above, and at the end, we level up with all these delicious flavors and serve it on a bed of beautiful purple raddichio leaves for visual wow-factor and a pleasant bitterness that goes so well with the sweet squash. Scroll on for the recipe.

What else can you make with honeynut squash?

While roasting is a classic method, the possibilities are endless. Turn it into a creamy soup, use it in salads, or even make honeynut squash pie for a unique twist on tradition. Its rich flavor pairs well with spices like nutmeg, cloves, and cinnamon. Think outside the box and let this delightful squash surprise you!

Honeynut squash is more than just a cute addition to your kitchen counter. It’s a flavor-packed powerhouse ready to transform your fall and winter meals. Whether you’re a seasoned chef or a kitchen newbie, this honeynut squash recipe is sure to become a staple in your culinary repertoire.

Other squash recipes you’ll love:

Rosemary Roasted Acorn Squash with Brown Butter and Rosemary

Warm Roasted Delicata Squash and Kale Salad

Vegan Butternut Squash Soup with Ginger and Coconut Milk

Roasted Honeynut Squash with Hot Honey, Pecans, and Rosemary

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• Author: Camille Styles
• Total Time: 45 minutes

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This roasted honeynut squash recipe is topped with all the delicious spices and herbs, plus a drizzle of the most addictive hot honey dressing, for a plant-based dish you’ll be craving all fall.

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Ingredients

• 3 honeynut squash, halved, seeds removed
• Olive oil
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes
• 1 tablespoon rosemary, chopped
• 1/2 head radicchio, leaves separated
• 1/4 cup toasted pecans, chopped
• 1/4 cup goat cheese, crumbled
• For garnish: chopped Italian parsley
  

For the hot honey dressing:

• 3 tablespoons honey
• 1 teaspoon red pepper flakes
• 1 chopped garlic clove
• 1 tablespoon water
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Kosher salt
  

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Instructions

1. Preheat oven to 400 F. Rub squash on both sides with/ olive oil; season with salt, pepper, red pepper flakes, and rosemary. Turn squash cut side down on a foil-lined baking sheet and roast until browned and tender, about 30 minutes.
2. Make a hot honey dressing: Bring honey, red pepper flakes, garlic, and water to a simmer in a small saucepan over medium heat. Stir, then let cool for 5 minutes. Whisk olive oil and apple cider vinegar into honey mixture; season dressing with salt.
3. Toss radicchio leaves with/ half of the dressing, and lay out on a serving platter. Top with roasted honeynut squash. 
4. Drizzle everything with/ hot honey dressing. Sprinkle on pecans, goat cheese,  and Italian parsley. Eat!

• Prep Time: 15
• Cook Time: 30
• Category: salad, vegetable side dish

Keywords: roasted honeynut squash recipe, thanksgiving side

The post Roasted Honeynut Squash with Hot Honey, Pecans, and Rosemary appeared first on Camille Styles.

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

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

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

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

Then Get the Carrots Roasting

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

Next, Mix up the Honey-Lime Yogurt Sauce

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

Get Your Almonds Nice and Toasty

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

Put It All together

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

The Grand Finale

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

Tips for Success

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

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

Charred Carrots with Yogurt and Dates

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• Author: Camille Styles

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

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Ingredients

Units USM

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

for the honey-lime yogurt sauce:

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

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Instructions

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

Notes

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

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

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

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

Traditionally known as “green sauce,” Italian salsa verde is filled with fresh chopped herbs like basil and parsley and plenty of garlic for added flavor. Luckily, we got to sample the sauce in all its glory when we visited Alison and Jay Carroll at their Joshua Tree home.

Alison Carroll’s Italian Salsa Verde

Typically, the popular Mexican version of salsa verde has a tomatillo base, which brings forward a less acidic, more tomato-like flavor. This salsa focuses more on mellow-toned ingredients like green olives and rich olive oil. The Carroll’s leaned on the rich and smooth olive oil that they produce for Wonder Valley to bring this Italian salsa verde to the next level.

Alison’s recipe is perfectly simple and serves as a colorful addition to any table. As she says of the sauce, “My salsa verde always has a variety of fresh herbs, always something salty, and always Wonder Valley olive oil.”

Convinced? Let’s take a look at this simple, but game-changing, recipe.

Italian Salsa Verde

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• Author: Alison Carroll

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Full of flavor with fresh herbs, this salsa verde goes well on just about everything.

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Ingredients

Units USM

• 1/2 cup coarsely chopped cilantro
• 1/2 cup coarsely chopped parsley
• 1/2 cup coarsely chopped mint
• 1/4 cup coarsely chopped dill
• 1 clove garlic, finely minced
• 1 lemon
• 1 tablespoon cut up lemon preserve
• 1 cup pitted green olives, the best you can find
• Wonder Valley Olive Oil!
• Kosher Salt

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Instructions

1. Cut all your herbs up, as fine or rough as you want. In a shallow bowl pile the herbs to one side and put the garlic and lemon juice on the other side to macerate for a bit.
2. Cut up a bit of lemon preserve, I always have a jar going in the fridge and use just the peel for it. Add to the bowl.
3. Break up the olives with your fingers, it looks nicer when they are torn rather than chopped in my opinion and the irregularly of size is nice.
4. Stir it together and POUR on the olive oil, I did at least a cup but it should be a really loose sauce and easy to spoon. Adjust with salt if needed. Goes amazing with roasted vegetables and grilled chicken! 

The post Italian Salsa Verde appeared first on Camille Styles.

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

Tips for Crispy Pan Roasted Potatoes

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

Preheat your pan

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

Don’t crowd the pan

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

Be patient

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

What type of potatoes should I use?

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

Why won’t my potatoes get crispy?

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

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

What to Serve With Crispy Pan Roasted Potatoes

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

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

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

Salt & Vinegar Crispy Potatoes

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★★★★★

5 from 1 review

• Author: Camille Styles

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

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Ingredients

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Instructions

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

Notes

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

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

My inspiration for this pasta salad actually came from one of my favorite pizzas at Gjelina, IMHO the best Italian spot in LA. It’s got green olives, guanciale (an Italian cured meat), and chiles for heat, and the combo is absolutely addictive. I wanted to achieve that same flavor profile in pasta form, swapping in crispy crumbled bacon for the guanciale and parmesan instead of the mozzarella. The goal? To get that delicious combination of flavors in every single perfect bite.

How to make this spring pasta salad

A recipe that’s made for breezy warm weather gatherings should be just as breezy to make, so I created this pasta salad to be super easy—you can toss it together in less than 30 minutes.

First, I put my pasta water on to boil, since I want to cook the pasta and let it cool down a bit before I add it to the rest of our ingredients.

While the pasta is cooking, I make the bright zingy dressing by adding parsley, lemon zest and juice, shallot, garlic, and olive oil to a blender. I thin it a little with hot water, then blend it up and store in a mason jar until I’m ready to use it.

I grab the biggest serving bowl I’ve got, add my cooked and drained pasta, then toss in our green olives, artichokes, crumbled bacon, and pistachios (that crunch is absolutely essential.)

Next I drizzle on a big pour of our green dressing along with some salt and pepper, toss it around until each piece of pasta is lightly coated, then add handfuls of arugula and a ridiculous amount of shaved parmesan. Toss it again, add as much heat with red pepper flakes as you like, and it’s ready to roll.

Bring it to a potluck or picnic

I often get questions from you guys about what dishes to bring to a gathering, and this pasta salad happens to make the perfect potluck side.

For one, it can be made completely in advance, and holds up beautifully when transported. Back in my catering days, I quickly learned which dishes taste just as good after sitting on a buffet for an hour, versus those that got sad and wilty. Pasta salads proved to be one of the heartier options, and the ingredients in this one really lend themselves to hanging out for awhile.

This is also a really versatile dish that’s a crowd pleaser with kids and adults alike. I made it for a pool party last weekend, and everyone went back for seconds and took home leftovers. It’s full of veggies and makes a delicious side dish with grilled chicken or steak, but it’s also filling enough to stand in as a main course.

Tips for success

Here are a few things to know that will make this recipe a home run.

What to serve with this spring pasta salad

For a simple weeknight dinner, this pasta salad is hearty enough to be a one-dish meal—pair with a glass of chilled rosé and it’s officially spring.

For a gathering, I love to grill some marinated chicken, salmon, or steak, and serve this alongside. Since it’s packed with veggies and pasta, it’s the only side dish you need.

How to store leftovers

I can say from experience that this pasta salad is just as delicious the next day—just store leftovers in an airtight container in the fridge, and serve cold or room temp.

Ideas for swaps and modifications

This pasta salad is the perfect dish for riffing based on what’s in season and your personal preference. A few ideas:

• Make it vegetarian by omitting the bacon.
• Turn it into an antipasto salad by adding those tiny balls of fresh mozzarella.
• Swap in any green veggies for the olives and artichokes—blanched sugar snap peas, grilled zucchini, or lightly cooked broccoli would all be delicious additions.
• You can use any short pasta—gemelli, fusilli, or even penne all work great in this dish.

Other spring pasta salads you’ll love:

We obviously love warm weather pasta salads around here, and these are a few other favorites from our archives:

Green Goddess Pasta Salad

Pasta Salad with Feta and Tahini Dressing

Grilled Veggie Pasta Salad

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

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

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★★★★★

5 from 2 reviews

• Author: Camille Styles
• Total Time: 30
• Yield: 6 servings

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

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Ingredients

Units USM

• 1 pound cavatappi or other curly short pasta, cooked according to package directions
• 1/2 cup green olives, halved (I buy pitted Castelvetrano or Cerignola)
• 1/2 cup chopped roasted and salted pistachios
• 2 – 3 strips crispy bacon, crumbled
• 1/2 cup Artichoke hearts, quartered
• Spring Green Dressing (below)
• 2 cups arugula
• Kosher salt and freshly ground black pepper
• red pepper flakes, to taste
• lots of freshly grated parmesan, to taste

For the green dressing:

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

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Instructions

1. First make the dressing by combining all ingredients in a blender. Store in a mason jar in the fridge until ready to use.
2. Add the cooked pasta to a large serving bowl.
3. Add the olives, pistachios, bacon, artichoke hearts, and a big drizzle of the dressing. 
4. Toss well to combine—add more dressing if needed.
5. Add the arugula, red pepper flakes, and parmesan. Give it a light toss, taste for seasoning.
6. Serve, passing more red pepper flakes and parmesan at the table.

Notes

• You can make this pasta salad ahead—combine all ingredients and store in the fridge until ready to serve.
• Use any short pasta you like: gemelli, fusilli, cavatappi, or penne all work great.
• Feel free to make it vegetarian by omitting the bacon.
• Double or triple the recipe to serve a crowd.

• Prep Time: 30
• Cook Time: 10
• Category: pasta, side dish

Keywords: spring pasta salad, easy side dish, potluck side

The post Pack This Bright & Zesty Pasta Salad for Every Spring Picnic in Your Future appeared first on Camille Styles.

With ingredients hanging out in the back of my pantry (a seemingly endless supply of garbanzo bean cans, a jar of harissa in my fridge, and spices I wanted to use up), this no-recipe recipe came together with minimal effort, one sheet tray, and maximum flavor. Your weeknight recipe repertoire just got so much better.

What is harissa?

First, let’s chat about the hero of this recipe: harissa. I remember hearing about harissa on the Food Network many years ago and wondering what kind of magic the jar on the screen contained. Harissa is a blend of chili peppers, garlic, oil, and spices originating from Tunisia. And while everyone has ketchup and mayo around, once you’ve tried harissa, it’ll quickly become a go-to staple.

The flavor is a little sweet, smoky, savory, and tangy, making it the ultimate powerhouse. Harissa is just as delicious over eggs in the morning as it is added to dressings and vinaigrettes, on toasts and in bowls, or my favorite way: tossed over roasted veggies.

Especially with a vegetable like sweet potatoes. Pairing your spuds with harissa’s zingy flavor can introduce some much-needed excitement.

Tips for Prepping This Recipe Ahead of Time

The best part of this (no-recipe) recipe is how much can be done ahead of time to make your weeknight cooking even easier. You can chop your sweet potatoes in advance and keep them covered in the fridge until ready to toss. (Just let the potatoes come to room temp before roasting). You can also make the feta yogurt spread beforehand and keep it covered in the fridge.

Prep is already minimal with this recipe because you just need one sheet tray! Don’t even worry about tossing the sweet potatoes and chickpeas in the sauce in a separate bowl. Just toss everything on the sheet tray and then spread it out evenly. Any recipe with minimal dishes is a winner in my book.

How to Assemble This Sweet Potato Chickpea Bowl

While these roasted sweet potatoes and chickpeas can be eaten on their own over the feta yogurt spread, they are just as delicious as part of a bowl. Toss them over farro or quinoa and pair them with fresh and crisp veggies like cucumbers and radishes. Or, try them alongside avocado and an egg or two for extra protein. However you spin it, these sweet potatoes are right at home on their own or with other ingredients you have on hand.

But back to the feta spread. While you can simply toss feta and Greek yogurt or sour cream into a food processor for a creamy and salty spread, you’re also welcome to simply mix them together with a spoon. I almost prefer this version, as you get little pops of salty cheese swirled in with the creamy yogurt. If you want to get fancy, chop up some fresh herbs or use lemon zest to add extra flavor.

How do I save and reheat leftovers?

Simply store your leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, drizzle with a little oil and bake for about 15 minutes at 350, with an additional broil for extra crispiness. Or, chop up any large pieces of the potato and add them to an omelet, frittata, or breakfast hash. Think of this as just the kick-off to endless tasty possibilities.

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

The post Shake Things Up With This Sheet Pan Sweet Potato and Chickpea Bowl appeared first on Camille Styles.

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

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

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

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

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

The mixed lettuces

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

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

The salad dressing

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

The walnuts

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

How to make the best simple green salad

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

Make sure your lettuces are completely dry

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

Use your biggest bowl for tossing the lettuce with dressing

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

Use your hands

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

Toss it with dressing right before serving

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

Other ingredients that are amazing in this salad

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

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

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

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

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

The Best Simple Green Salad (Inspired by Via Carota)

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★★★★

4 from 1 review

• Author: Camille Styles

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

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Ingredients

Units USM

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

Camille’s Shallot Vinaigrette

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

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Instructions

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

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

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

Tips for Cooking Potatoes

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

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

How to Serve Smashed Fingerling Potatoes

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

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

How to Make Ahead, Store, and Reheat Potatoes

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

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

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

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

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

One of my favorite nights of the entire season is the annual dinner party we host for the same group of friends. I always cook a big feast, and every year it’s something different. Previous years have seen braised pork tacos, beef short ribs, and a pasta feast all grace the table (not together!) Though I haven’t yet decided my direction for this year’s menu, I’m pretty sure I’ll be serving these Crispy Sage and Garlic Sweet Potato Fries on the side, which require minimal effort and reap max reward.

Here’s the gist: we’re going to dress up a sheet pan of crispy baked Alexia Sweet Potato Fries with a garlic and parmesan topping that gets crunchy in the oven. Then you shower it all with fried sage leaves for those cozy winter flavors, and hit it with a flavor bomb of garlicky aioli for dipping. Let’s get into it.

The Secret Ingredient That Makes These Garlic Sweet Potato Fries SO Easy

Have you tried countless techniques to try to make baked sweet potatoes crispy, yet they never quite get there? Same. Which is why our first step in this recipe is to go get yourself a bag of Alexia Sweet Potato Fries from the frozen aisle of your grocery store. They’re cut from high-quality sweet potatoes and seasoned with a delicious hint of sea salt. Just as important as their consistent crispiness is the fact that they require:

• No peeling
• No chopping
• No soaking

Let’s face it: it’s really hard to get crispy fries without actually frying them, and it usually requires a multi-step process of soaking and dredging in cornstarch or flour before baking. And even then, they don’t usually crisp up to my liking. It’s the holiday season, so do yourself a favor and keep it simple.

The flavor boosters that level up these fries

Lest you think I’m going to bake up a bag of sweet potato fries and call it a day (They’re delicious, but we’re talking about a dinner party here), there are a few simple but standout ingredients I add to these to make them holiday party-worthy.

Garlic

More specifically, a 4 cloves garlic that you combine with melted butter to infuse the entire shebang with so much flavor.

Parmesan

I realized that if you add the grated parmesan for the last five minutes of baking time, it actually gets melty and crunchy. Game-changer.

Sage

Fried sage is my secret ingredient on SO many recipes this time of year. I love the earthy sweetness it adds to a recipe, and it makes the whole house smell so good.

How to make crispy garlic sweet potato fries

Bake your fries

First things first: you want to bake your Alexia Sweet Potato Fries to perfection. Which is easy, since they’re par-fried before freezing, which means they are already partially prepared and only need to be cooked before eating. Spread out your fries on a baking sheet lined with parchment paper, then bake them for about 18 minutes in a 450 degree oven.

Add seasonings

They’ll be almost there, but not quite crispy enough yet. Which means it’s time to pull them out, toss in our garlic butter and hit them with parmesan cheese. Pop them back in the oven for 5 minutes or so.

Fry your sage

While they’re baking, you’re going to fry up your sage—and if you’ve never made fried sage, prepare to have your mind blown by how simple it is. All you have to do is cover the bottom of a skillet with olive oil, bring to a sizzle over medium-high heat, then toss in your sage leaves in a single layer. Cook for 1 – 2 minutes, stirring them around. When they get crispy, remove from the skillet with a slotted spoon and let drain on a paper towel-lined plate.

Put it together

By now, your sweet potato fries should be ready! Spread out on your serving board, top with fried sage and a pinch of flaky salt, and devour.

Let’s talk about the garlic aioli

You’re definitely going to want to dip your fries in this simple but addictive garlic aioli, and thankfully you’ve likely got all the ingredients on hand in your kitchen. Just combine mayo, dijon, garlic, salt, and red pepper flakes in a small bowl, and chill until ready to eat. This also happens to be the perfect dipping sauce for vegetable crudité, steamed artichokes, and just about everything.

What to serve with these garlic sweet potato fries

Wondering what to eat with your sweet potato fries? Thought you’d never ask. Here are a few ideas:

For a snacks spread

I’m always trying to think outside the cheese board to come up with delicious appetizer ideas around the holiday season. Let these be the main event on a snacks spread if you’re hosting a casual gathering. Set them out on a buffet with other foods meant for grazing—marinated olives, a smoky eggplant dip, this white bean and raddichio salad, and yes, even a butter board with some toasted baguette slices.

As a perfect side dish to a holiday meal

Some of my favorite main course options to pair with these fries include hot honey glazed salmon, a perfect grilled steak, lemony sheet pan chicken with artichokes. And of coures, you can’t go wrong with a burger.

Scroll on for the recipe, and if you make these Crispy Sage and Garlic Sweet Potato Fries, be sure to leave a rating/comment, and tag us on Instagram so we can share!

The post These Garlic & Sage Sweet Potato Fries Will Be the Star of Your Holiday Feast appeared first on Camille Styles.

How to Make Perfectly Crispy Roasted Sweet Potatoes

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

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

How to Serve Crispy Roasted Sweet Potatoes

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

Tips to Make These Crispy Roasted Sweet Potatoes Delicious

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

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

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

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

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★★★★★

5 from 2 reviews

• Author: Camille Styles

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

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Ingredients

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

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Instructions

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

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

But as always, I like to have a little fun with the flavors. I’m all about honoring the classics but I love turning the volume up on traditional recipes. Below, I’m sharing intel for flaky layers, flavor varieties, and the most delicious topping to make these biscuits a delicious party of your holiday dinner menu. (Of course, they work just as well as an afternoon snack or savory breakfast—no judgment here.)

What ingredients go into these sour cream and onion biscuits?

The best part of biscuits is their simple, streamlined ingredients list. And when it comes to bread, you can breathe a sigh of relief that biscuits require no rising time or other yeasted-bread techniques.

All-purpose flour. Simple, classic, and you probably already have it on hand.

Butter. I’m partial to salted butter, but unsalted also works here. This is the magic that creates those flaky layers, so go for the good stuff.

Sour cream. There’s no cream or other liquid in these biscuits, just sour cream! In addition to its rich texture, it gives your biscuits a perfect tang.

Baking soda and baking powder. The rising agents that help give the biscuits their height.

Green onions and shallots. While sour cream and onion usually refers to the green onion variety, I find that the caramelized sweetness of sautéed shallots adds an extra special depth of flavor to these biscuits that you must try.

Cheddar cheese. Opt for a sharp white cheddar, though any sharp cheddar will work in a pinch.

How do you get flaky layers in a biscuit recipe?

Unlike croissants that have a very particular fold-and-layer method, I find it much easier to achieve flaky layers when making biscuits. Before we get to the layering though, remember to keep your ingredients cold. The butter, sour cream, and cheese should all be chilled until right before using. And even then, you have to work quickly to ensure that your hands don’t warm up the dough too much. Cold butter keeps it from melting before it gets to the oven. When the butter melts as the biscuits bake, it releases steam that helps create air pockets (in other words, delicious flakiness).

For the actual folding, here’s what you’ll do:

Once your dough comes together, flatten it out with your palms to about an inch or two thick. Then cut the dough into three pieces. Stack all the pieces, then flatten again. Cut into three pieces, stack the layers, then flatten again. Flatten one last time and cut out biscuits to place onto a baking sheet. You’ll see the layers when you cut the biscuits out!

One note: If the dough starts to bounce back at all while flattening it, let it rest in the fridge for a few minutes. This ensures that you’re not developing gluten and instead focusing on creating layers in your dough.

Can I use other mix-ins in these sour cream and onion biscuits?

For these biscuits, I used sour cream, green onions, and cheddar cheese to give these a nice savory flavor. But you can customize the mix-ins to your heart’s desire!

Keep the sour cream, but toss in some raspberries and chocolate for a sweeter take. Want to keep things savory? Add a hefty helping of cheddar, extra black pepper, and maybe some jalapeños for a spicy spin. The options are endless! Just keep in mind: when it comes to bread, too many mix-ins can hinder rising.

How To Serve These Sour Cream and Onion Biscuits

While I’ve been known to eat biscuits on their own (who wouldn’t?), they also serve as a delicious side to round out a meal. Try serving these biscuits with some of our favorites below:

Sweet Potato and Black Bean Chili

Butternut Squash Soup

Chicken and White Bean Chili

The special finishing touch? Spicy honey butter. Mix some softened butter with a big squeeze of honey, chili powder, and salt. Spread over warm biscuits for the ultimate indulgence.

The post These Sour Cream and Onion Biscuits Prove—Anyone Can Bake Homemade Bread appeared first on Camille Styles.

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

Tieghan Gerard

Tieghan is the founder of award-winning site, Half Baked Harvest, and author of three best-selling cookbooks. She creates recipes from her converted horse barn in Colorado, and her features include Cooking Channel, Food Network, and HGTV.

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

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

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

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

Highlighting seasonal and healthy ingredients—like hearty grains, caramelized carrots, toasted pepitas, and earthy tahini—there’s gratitude in every bite. Consider these roasted Thanksgiving vegetables your newest tradition.

Edie Horstman

Edie is the founder of nutrition coaching business, Wellness with Edie. With her background and expertise, she specializes in women’s health, including fertility, hormone balance, and postpartum wellness.

Tips For Making The Best Roasted Vegetables

When it comes to mastering root veggie season, we (humbly) know a thing or two. Whether you’re making crispy butternut squash, creamy vegan soup, or a classic fall harvest salad, we want you to incorporate the best tips and tricks.

1. Pick root vegetables that feel heavy for their size and firm to the touch. Ideally, they have their stems (or greens) attached. If you’re not using your veggies right away, store them properly.
2. Once it’s game time, wash and pat your veggies dry. Use a sharp knife to cut the vegetables into uniform pieces.
3. When roasting, use a large-rimmed baking sheet. For easy clean up, line the baking sheet with non-toxic parchment paper. Toss the vegetables in high heat oil—you want them nicely coated. Don’t crowd the baking sheet. This is very important! If you crowd and overlap the vegetables, they’ll steam. Instead, for roasting purposes, we want them crispy.
4. Roast vegetables at high heat—400 or 425 degrees Fahrenheit. Once they’re half-way done, give them a good flip. This ensures that the veggies cook evenly.

Crank the broiler for the last few minutes—an extra char is the pièce de résistance.

How To Store Roasted Vegetables

Once cooked and cooled, store them in the fridge. Place cooled vegetables in an airtight container. They’ll keep in the refrigerator for up to five days. You can either combine veggies or keep them in separate containers.

How To Reheat Roasted Vegetables

You have options! Reheat roasted veggies in the oven, in a skillet on the stovetop, air fryer, or microwave. If you’re reheating this heirloom carrot recipe, specifically, warm only the rice and carrots. I prefer reheating the rice in the microwave (with an ice cube!), and the carrots in the oven. Then, add the the tahini, pepitas, goat cheese, and cilantro.

Oven:

Preheat to 350 degrees Fahrenheit. Heat until warmed through, about 5-10 minutes.

Skillet:

In a skillet or cast iron, add a bit of olive oil and cook over medium heat. Stir occasionally. This should take 3-4 minutes.

Air Fryer:

If opting for the air fryer, you’ll get crispy veggies in a matter of minutes! Heat at 350 degrees Fahrenheit and don’t overcrowd the basket.

Microwave:

Last but not least, the microwave. If you don’t mind mushy roasted vegetables, they’ll reheat in 30-60 seconds.

Is this Thanksgiving side dish healthy?

A resounding yes. When it comes to creating a nourishing Thanksgiving side dish, you want a mixture of flavor profiles (to satisfy palates), macronutrients (for balanced blood sugar!), and at least one fresh component (for vitamins and minerals). These roasted heirloom carrots with wild rice and tahini check all the boxes. This recipe contains slow-digesting carbs, healthy fats, fiber, and a bit of protein. It’s well-rounded without overshadowing your main Thanksgiving dish.

Ingredient Swaps

Wild rice is chewy yet sturdy, a wonderful base for this dish. However, you can sub brown rice or farro. Spiced with cinnamon, the heirloom carrots are sweet and warming without any added sugar. For an extra kick, add a pinch of cayenne. Can’t find heirloom carrots? Classic orange carrots will do. You can also sub the carrots for parsnips. The tahini sauce is bright yet earthy, a lovely contrast to the toasted pepitas. A generous layer of crumbled goat cheese adds tang, but you can sub the cheese for salty feta or shaved parm. Lastly, if you don’t like cilantro, swap it for parsley, chives, or mint.

How To Make This Dish Vegan

Either omit the cheese or sub it for your favorite plant-based variety! Otherwise, toss on crispy baked chickpeas in lieu of goat cheese. Keep in mind that this dish is vegetarian, nut-free, and gluten-free. However, if you sub the wild rice for farro or another grain, it will contain gluten.

What To Pair With Roasted Thanksgiving Vegetables

In need of a Thanksgiving menu? We have you covered.

For the main:

• Brined roast turkey
• Citrus salmon
• Creamy butternut squash and bacon pasta
• Butternut squash pizza

Sides that pair beautifully with these heirloom carrots:

• Chopped kale salad
• Cacio e pepe Brussels sprouts
• Cauliflower tabbouleh
• Crispy potatoes

There’s something to appease every palate!

The post These Simple Roasted Vegetables Are the Thanksgiving Side Dish Of Dreams appeared first on Camille Styles.

These ingredients were inspired by one of my favorite lunches in Austin, the Jerez Salad at Fresa’s. With marinated chickpeas, spicy shredded carrots, and creamy queso fresco, it features layers of texture and flavor that make every bite so satisfying. My version of this Mexican chopped salad recipe is equally healthy and packed with protein. It’s hearty enough to be a vegetarian Mexican main course, or the best easy side dish for tacos & enchiladas.

What goes in this Mexican Chopped Salad?

As with any chopped salad, it’s all about layering textures and flavors so you get a good mix of creamy and crunchy, spicy and sweet in each bite. Here’s what goes in this one:

• Fresh Greens. I like to buy a box of “power greens” featuring a mix of kale, spinach, and baby chard. Feel free to use any mix of your favorite lettuces, or just spinach or kale alone works great, too.
• Spicy marinated chickpeas. This is a great little recipe to always have in your back pocket. I make a big batch and store extras in a mason jar in the fridge. To make them, just combine a can of chickpeas (rinsed and drained) with 1 tablespoons honey, juice of a lemon, 2 tablespoons rice vinegar, 2 tablespoons olive oil, a pinch of chili flakes, and a pinch of salt. Let it marinate for at least 2 hours, and up to a week. It’s a great plant-based protein to throw into salads all week.
• Spicy marinated carrots. Just marinate shredded carrots in the same mixture as the chickpeas (in a separate container.) Easy!
• Cucumber. Thinly sliced or chopped.
• Pumpkin seeds and sunflower seeds. I like a mix. Toast them in a dry skillet on the stove for a minute to release their fragrance.
• Crumbled queso fresco. Feta works great, too.
• Cilantro.
• Honey-Shallot Vinaigrette. More on that below.

Tips for Making Chopped Salad

The beauty of a chopped salad is that you can get all the delicious flavors you’ve combined in one perfect bite. Plus, when you toss it all together, you can evenly distribute the dressing so that each bite is coated in max flavor (without being the slightest bit soggy.)

In addition to greens, you always want to add other flavor-packed veggies for variety. This salad would also be great with a handful of halved cherry tomatoes or chopped bell peppers thrown in the mix. When I’m turning a chopped salad into the main course of my meal, I’ll often throw in cooked vegetables to make it a bit more satisfying—cubed sautéed zucchini or roasted sweet potato would be delish here.

And finally, balance out all those veggies with grains or beans (ie these chickpeas), nuts or seeds (like our pumpkin/sunflower seed mix here), and something creamy like avocado, goat cheese, or the queso fresco we used in this salad. These are the ingredients that add healthy proteins and fats, and will help ward off any post-salad hunger.

Ingredients in Honey-Shallot Dressing

If you’re tempted to skip this step and use a store-bought salad dressing, may I humbly convince you otherwise. This dressing makes the salad, and you’re going to want to have the leftovers to pour over your salads all week. It’s so good, and you zip it up in the blender for maximum ease. Here’s what goes in it:

• Shallot
• Garlic
• Apple cider vinegar
• Dijon mustard
• Honey
• Extra-virgin olive oil
• Salt and Pepper

Scroll on for the recipe, and if you give this Mexican Chopped Salad a try, be sure to leave a rating and tag us on Instagram so we can see your version!

p.s. Looking for more inspired salad ideas? Here are a few that I’ve had on repeat lately:

Watermelon Chopped Greek Salad

Fennel and Tomato Panzanella

White Bean and Raddichio Salad

The post Mexican Chopped Salad with Honey-Shallot Dressing—It’s Easy, Delicious, & Your Taco Night Needs It appeared first on Camille Styles.

How To Choose and Prep Delicata Squash

Nothing makes me happier than walking into the grocery store and seeing the produce aisle filled with fall squash. While shopping at my neighborhood Randalls® this week, these cuties were calling my name. To pick a good delicata squash, look for squash that is smooth with unblemished skin. It should feel firm in texture. I’ve tried delicata squash with dark green stripes and those with orange stripes, and I find that both work well, though some say green striped are better. 

The best part of delicata squash over other varieties is how easy they are to prepare. We all know the struggle of prepping a butternut squash, but because delicata squash have a thinner skin and are less bulky, the prep is much easier.

To prep for roasting, slice the delicata squash into rings. Using a spoon, just scoop or cut out the seeds from the center of the rings. You can keep the skin on when roasting as well, so all you have to do is toss with your oil and spices.

Use Fall Spices to Enhance the Flavor of This Roasted Delicata Squash

Because the options are endless when it comes to flavoring an ingredient like squash, I turned to the Randalls® Fall Into Flavor content hub for some recipe inspiration. Thanks to their seasonal and easy-to-shop recipes, Randalls® is a great resource for when you need fresh ideas for how to use up all that fall produce. I leaned into the sweet and savory flavor of squash using honey, olive oil, feta, and a heavy hand of spices, all from their exclusive O Organics® brand.

The honey helps caramelize the natural sugars in the squash, and the spices really bring to life the cozy feeling of fall when tossed together with caramelized garlic and shallots. Everything gets warm and toasty in the oven, bringing all the flavors together into a delicious dish.

How to Serve Roasted Delicata Squash

While the sheet tray of vegetables is already packed with flavor, to make this squash a complete meal, I love serving the delicata squash with an easy dressing and lots of toppings.

The dressing uses a similar blend of ingredients that the squash roast in, but with the bright zing of lemon juice to elevate and add some brightness to the recipe. Adding finely chopped fresh herbs to the recipe also adds an element of freshness that roasted vegetables and any dish that cooks in the oven will always benefit from. In addition to the dressing and herbs, a simple trick will take this vegetable to the next level. Think of any recipes that you really love. What do they have in common? In addition to great flavor, it’s all about texture.

To add some crunch and creaminess, I used almonds and crumbled feta cheese. The almonds play off the caramelized squash beautifully, especially when they’re toasted to golden brown. The feta gives saltiness and tanginess, plus a welcome creaminess that makes the dish feel satisfying and complete.

Can I pair this recipe with anything else?

I’ve eaten this squash recipe on its own for dinner as a complete meal thanks to the mix of textures and flavors that make it feel hearty enough to stand on its own. You can absolutely serve this over rice or quinoa, or as a side with chicken and a green salad. And yes, it will feel right at home on the Thanksgiving table!

This squash will last a couple days in a sealed container in the fridge, so with leftovers, I just quickly heat it up in a pan if I want to add some squash rings over a bowl or into a fall salad.

Find more recipe inspiration and sign up for Virtual Cooking Classes with Celebrity Chefs at www.randalls.com/fall. 

This is a sponsored post written by me on behalf of Randalls®. 

Roasted Delicata Squash

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• Author: Suruchi Avasthi

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Description

This delicata squash is your new favorite roasted fall squash to enjoy all season long. 

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Ingredients

Units USM

• 3–4 delicata squash, cut into 1/4 inch rings
• 1 head of garlic, sliced lengthwise into two halves
• 2–3 shallots, chopped into large pieces
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp salt (more to taste)
• 1/2 tsp fresh ground black pepper
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp red chili powder (more or less depending on heat preferences)
• 1/2 tsp dried thyme
• juice of 1/2 lemon
• chopped cilantro, mint, and parsley
• 1/4 cup sliced and toasted almonds
• 1/2 cup crumbled feta cheese

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Instructions

1. Preheat oven to 425 degrees F and line a large sheet tray with parchment paper.
2. In a large bowl, mix the olive oil, honey, apple cider vinegar, and spices in a bowl until combined. Add the sliced delicata squash and toss with a spatula until the rings are coated. Place the rings onto the sheet tray, spaced out. Add the shallots to the leftover spiced oil and honey, tossing to coat. Add the shallots and garlic to the sheet tray. Drizzle over any leftover oil from the bowl.
3. Bake for 35-45 minutes until the squash is golden brown and tender. Remove from oven.
4. To serve, add squash, shallots, and garlic cloves squeezed out from the skin after baking to a large bowl. Chop up the garlic and shallots if you prefer.
5. Drizzle with lemon juice, additional salt, and pepper, and add fresh herbs, crumbled feta, and sliced almonds. Enjoy!

The post Roasted Delicata Squash With Feta, Almonds, and Herbs Gets Us Very Excited About Fall appeared first on Camille Styles.