Her Modern Kitchen

Eating & Living in Austin, Texas

Side Dishes

Crispy Gluten-Free Baked Buffalo Cauliflower

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Crispy Gluten Free Buffalo Cauliflower Header

Crispy gluten-free baked buffalo cauliflower makes an easy snack, dinner, or appetizer to share with guests.

<3M and I love the buffalo cauliflower that’s served at the Alamo Drafthouse.  It’s the ‘healthy’ vegetarian appetizer we can easily agree upon.  I love the spice, the crispy florets, and the creamy blue cheese-ranch dressing they serve with it.

Knowing how much we both love the dish, I had toyed with the idea of making it at home myself but it wasn’t until a pregnant friend asked if I had a recipe for it that I really decided to research a method for making crispy gluten-free baked buffalo cauliflower at home.

It starts with the batter

While looking at an assortment of recipes, there was always a common thread — some kind of flour and milk-based battered cauliflower floret baked at a high temperature.  Now, I chose to make my buffalo cauliflower gluten-free using a cup-for-cup gluten-free flour substitute but you can 100$% make this with all-purpose flour.  You can also substitute plain non-dairy milk for cow’s milk, though I wouldn’t recommend coconut because it would add sweetness.

After reading comments on multiple recipes, I also decided adding a little egg white to the batter would help with the stability and provide added crispness.  Lastly, to maximize the flavor, I threw in a bit of spice to the batter including garlic salt, onion powder, and paprika.

Baking requires active participation

When baking the crispy gluten-free baked buffalo cauliflower, you need to participate in the process.  This means spreading each battered cauliflower floret out evenly on a baking sheet so that each floret has a little breathing room — we don’t want any of them touching.  Lastly, when you bake it in the oven, you need to be sure to flip the individual cauliflower florets over halfway through.

Crispy Gluten Free Buffalo Cauliflower Close Up

If you’re doubling this recipe, you’ll need to spread the cauliflower out on two sheet pans and rotate the pans top to bottom and bottom to top halfway through the cooking time too to ensure everything crisps up evenly.  If you do not have a convection bake option, then I’d recommend rotating the pans every 10-minutes throughout the duration of the cook time but only flipping the cauliflower florets at the halfway mark.

Toss and serve immediately

As you can imagine, as soon as you add the wing sauce on top of the crispy cauliflower, it’s going to start losing its crispness.  My recommendation is to portion out the cauliflower florets so you only toss the cauliflower you want to eat immediately and put the rest of the florets back in the oven (that is now turned off) so it can stay warm and crisp from the residual heat.

Serving Crispy Gluten-Free Baked Buffalo Cauliflower

Crispy Gluten Free Buffalo Cauliflower Wide

I served these just like traditional buffalo wings with a side of carrots and celery but mixed blue cheese crumbles into ranch dressing for dipping.  I made these for the family as they were visiting and took them to a NYE party.  Everyone who ate them, even after they sat for a bit and lost their crispness thoroughly enjoyed them.  We definitely plan to make these again in the future.

Looking for more cauliflower recipes?  Check out my Roasted Mediterranean Cauliflower with Harissa and Tahini or my Indian Curried Cauliflower recipes.

Crispy Gluten-Free Baked Buffalo Cauliflower Pin

Crispy Gluten-Free Baked Buffalo Cauliflower
 
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Serves: 2
Ingredients
  • For the Cauliflower
  • 1 medium head cauliflower, chopped into bite-size florets
  • ½ cup all-purpose flour
  • ½ cup milk
  • 2 tablespoons egg white (about 1 egg white)
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ½ cup buffalo-style wing sauce

  • For Serving
  • celery & carrots
  • ranch dressing,
  • blue cheese crumbles
Instructions
  1. Preheat oven to 450°F (use convection bake if available on your oven).
  2. Line a sheet pan with parchment paper or foil (spray foil with cooking spray so wings don't stick)
  3. Whisk together the flour, milk, egg whites, and spices in a large bowl. Stir to combine. Add cauliflower florets and toss to coat. Gently shake excess coating from cauliflower and place them on the prepared pan. Space out the cauliflower so they don't touch. If needed, use a second pan.
  4. Bake the wings for a total of 40-minutes. Flipping the wings halfway through.
  5. If using two large pans, be sure to rotate the pans (moving top pan to bottom and bottom pan to top) every 10 minutes throughout the full cook time and still flip the cauliflower halfway through so both sides are fully cooked. The wings should be
  6. Once wings are cooked place half the wings in a large bowl and drizzle with ¼ cup wing sauce. Toss lightly with a spoon. Repeat with remaining wings. Serve immediately with ranch, veggies, and blue cheese crumbles.
  7. TIP: Only toss the wings you will eat immediately with the wing sauce and keep the others warm & crispy by leaving them in the OFF but the still warm oven.

 

Roasted Potato Salad with Caramelized Shallots & Fresh Herbs

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Roasted potato salad with caramelized shallots and fresh herbs makes for a robust, sophisticated summertime side dish fit for grilling season.

I’m going to be blunt here and say I don’t really like potato salad.  Which is strange, because I have posted a potato salad recipe before.  But it was a family recipe, and it’s not traditional potato salad.  It’s delicious. And not the same as the point I’m trying to make here.

What I really mean is, I don’t like ‘homestyle‘ potato salad.

You know the kind, the traditional potato salad you find at every family BBQ and 4th of July party. It’s soaked in mayo with chunks of mushy boiled potatoes, onions, maybe some eggs with a twist of relish or mustard.

Yuck.  Just yuck.  I’m not saying there isn’t a place for this kind of potato salad, there’s just no place for this potato salad at my table.  Call me pretentious. It’s fine.

roasted potato salad with caramelized shallots flat lay

What I’m offering today is a robust, sophisticated potato salad. 

This potato salad is the kind people are going to remember.  This roasted potato salad with caramelized shallots and herbs is flavorful, full of texture, tastes fresh, and is properly dressed (not overly dressed) like its homestyle companion.  This potato salad is classy AF.

My recipe for Roasted Potato Salad with Caramelized Shallots & Herbs starts with baby potatoes which are cut into large quarters that you toss with olive oil, salt, and pepper then roast in the oven until crispy.

While the potatoes are roasting, you make the caramelized shallots on the stovetop.  Slow cook these babies until they’re deep in color and full of flavor.

roasted potato salad with caramelized shallots serving

Next up is a simple, light dressing made with sour cream and a dash of Greek yogurt. Once the potatoes are done and cooled to room temperature, you toss the potatoes with the dressing, mix in the shallots then toss in a handful of fresh herbs.

I recommend using a mix of parsley and chives since these herbs pair well with the base of roasted potatoes and sour cream.  Now, if you’re feeling it, you could also add in some chopped bacon or a sprinkling of grated parmesan cheese.  Both would be delicious on top of this potato salad.

When it comes to serving this Roasted Potato Salad with Caramelized Shallots & Herbs, I’d recommend serving at room temperature or gently chilled.  Sprinkle it with a bit more herbs, bacon, or parmesan cheese right before serving.

roasted potato salad with caramelized shallots close up

Serve this salad with your favorite grill meat, some slow-cooked BBQ, or as a light lunch tossed with some salad greens like arugula or spinach.

Now tell me the truth, doesn’t this Roasted Potato Salad with Caramelized Shallots & Herbs sound like something you actually want to eat compared to that homestyle potato salad?  I know I would.

Looking for more unique potato salad recipes?  Try my Grandma’s potato salad recipe with celery seeds, parsley & chives.

roasted potato salad with caramelized shallots pinterest

Roasted Potato Salad with Caramelized Shallots & Herbs
 
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Serves: 8 servings
Ingredients
  • For the Potatoes & Onions:
  • 1½ pounds yellow baby potatoes, halved or quartered depending on size
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more for seasoning
  • ½ teaspoon fresh ground black peppers
  • 1 cup sliced shallots, sliced ¼-inch to ⅛-inch
  • 1 teaspoon granulated sugar

  • For the Dressing:
  • ⅔ cup sour cream
  • 4 tablespoons 2% Greek yogurt
  • 2 large clove garlic, finely minced
  • 3 tablespoon champagne vinegar
  • 2 tablespoon chopped fresh parsley, plus more for serving
  • 2 tablespoons chopped fresh chives, plus more for serving
  • additional salt and pepper for seasoning
  • optional: 4 slices of bacon chopped and 2 tablespoons of parmesan cheese
Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with foil and lightly spray with olive oil so the potatoes don't stick while roasting.
  2. Toss the potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly onto the prepared baking sheet and roast for 35-40 minutes until golden brown, tossing once halfway through. One cooked, remove from oven and allow to cool to room temperature before serving.
  3. While the potatoes are roasting, heat a large skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Once hot, add the sliced shallots, the granulated sugar, and toss to coat. Cook the shallots for 15 minutes, stirring often until the onions become golden brown in color. Do not rush this process. Once the onions are golden brown, remove from heat, sprinkle with a pinch or two of salt then set aside.
  4. To prepare the dressing, whisk together the sour cream, Greek yogurt, champagne vinegar, minced garlic, and season with salt and pepper. The dressing will be of thicker consistency. From the mixed dressing, set aside a ¼ cup for use right before serving.
  5. Once the potatoes and shallots reach room temperature, you can mix the salad together. Toss the potatoes and shallots with the remaining dressing in a large bowl (keep the ¼ cup you reserved to the side). Add in the fresh herbs (and bacon/parmesan cheese if using) and gently mix together. Allow the salad to sit in the fridge for ~30-minutes before serving for flavors to develop.
  6. While the flavors develop, you'll notice the potatoes may have soaked up some of the dressing making the salad appear drier than when you originally combined the ingredients. If that's the case, add in the reserved dressing until your desired consistency is reached then season with additional salt and pepper as desired.
  7. Top with additional herbs, bacon or parmesan cheese if using and serve immediately.

 

 

Quick Pickles with Szechuan Peppercorn

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Quick pickles come together in minutes and are a great way to add flavor and crunch to a meal. This twist on the classic quick pickle adds zing with Szechuan peppercorn.

Quick Pickles with Szechuan peppercorn

I make quick pickles every few weeks and keep them in the fridge to add to salads, throw on my falafel bowls, or snack on when I need something crunchy and salty.  Lately, I’ve wanted something a little spicy and have started adding Szechuan peppercorns to my pickle mixture for a little zest.

Vegetables sliced

Close up of sliced vegetables

I love quick pickles because they’re not only easy to make, but you can add in whatever vegetables or herbs you have leftover in the kitchen.  This time around I pickled cucumber, carrots, radishes, and shallots.  Radishes are my favorite vegetable to pickle because they have their own zesty flavor that’s enhanced through pickling.  But feel free to try cauliflower, green beans, okra, or whatever you have on hand.

Adding the pickling liquid

Quick Pickles with Szechuan peppercorn

Quick__Pickles _Szechuan_Peppercorn

Using the basic pickling ratio below, you can pickle just about anything.  Explore adding herbs like rosemary or thyme to your pickling liquid, classic black peppercorns, or coriander seeds to find your favorite quick pickle mix.

Happy Pickling! 

Quick Pickles with Szechuan Peppercorn
 
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Serves: 2 quarts
Ingredients
  • A quart of loosely packed vegetables, sliced at ¼ inch.
  • My mix included:
  • 1 English cucumber
  • 4 small carrots
  • 1 bunch of radish
  • 1 small shallot
  • 2 cups apple cider vinegar
  • 2 cups of water
  • ¼ cup kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon Szechuan peppercorns
Instructions
  1. Wash and dry all of your veggies. Slice them each into ¼ inch rounds and layer them in a large 2-quart jar (or two 1-quart jars).
  2. Add the Szechuan peppercorns on top of the sliced vegetables, dividing the peppercorns betwene the jars if you're using two.
  3. In a medium saucepan, bring the apple cider vinegar, water, salt, and sugar to a boil. Once boiling and the sugar and salt have dissolved, carefully pour the liquid over the vegetables (splitting between the two jars).
  4. If you do not have enough liquid to completely cover the vegetables, add additional water to cover completely.
  5. Seal the jars and place them in the fridge to set for at least 30-minutes prior to eating, though best if they sit 2-hours or longer.
  6. Pickles can keep in the fridge for up to 2-weeks.

 

Roasted Mediterranean Cauliflower with Harissa and Tahini, a True Foods Kitchen Inspired Recipe

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Roasted Mediterranean Cauliflower is a True Food Kitchen inspired recipe dressed with a harissa-tahini sauce, fresh herbs, chopped dates & toasted pistachios.

This post was originally published on November 9, 2016 and
modified with new photos and recipe improvements on October 24, 2019.

When True Food Kitchen opened in Austin, Texas I was ecstatic. For years I had been reading reviews from other bloggers who frequented True Food Kitchen in other cities. The restaurant’s food philosophy, based on Dr. Andrew Weil’s anti-inflammatory diet preferences, is a lifestyle that easily aligns with my own eating habits.

All about True Food Kitchen

True Food Kitchen promotes eating seasonally with an emphasis on fruits, vegetables, whole grains and seafood while incorporating red wine, healthier sweets (like dark chocolate), and other sources of protein moderately — 1-2 times a week and this Roasted Mediterranean Cauliflower fits perfectly into the True Food Kitchen menu.

Overhead Roasted Mediterranean Cauliflower with Tahini & Harissa

Although I’m not living Dr. Weil’s anti-inflammatory diet 100% (because sometimes life requires an extra dose of dark chocolate or a hefty glass of red wine) I definitely try and incorporate seasonally inspired, homemade meals that highlight vegetables, whole grains, and quality protein.

I also frequently enjoy recipes from Dr. Weil’s cookbook, True Food: Season, Sustainable, Simple Pure, and have made several recipes which both <3M and I love. It’s a rarity to find a cookbook where all the recipes are exceptional! I especially love this cookbook because a few of the True Food Kitchen menu items are included in the cookbook and it’s always nice to remake restaurant favorites at home.

Close up Roasted Mediterranean Cauliflower with Tahini & Harissa

During <3M and my’s latest visit to True Food Kitchen, we tried a new seasonal menu item, the Roasted Cauliflower, to share as an appetizer and naturally, absolutely loved it. This dish tasted so simple yet still savory and fresh.

The Roasted Mediterranean Cauliflower had a nutty, warm spice to it from being dressed in a harissa-tahini based sauce with a touch of freshness from chopped mint and dill.  The heat of the harissa was cut with bits of sweetness from chopped dates while toasted pistachios enhanced the Mediterranean flavors, bringing crunch to the dish. Overall, the rustic simplicity of the Roasted Mediterranean Cauliflower inspired me to recreate this dish at home.

The key ingredient to the Roasted Mediterranean Cauliflower is its harissa-tahini dressing.

Harissa is a hot red chili paste made of roasted red peppers, garlic, and spices. It’s often used in Mediterranean, Moroccan and sometimes African cooking. This ingredient may require a trip to a specialty store, though I was able to find some in the Speciality aisle at Central Market, Trader Joe’s or you can order it online.

Tahini is another Mediterranean ingredient similar to peanut butter. It’s made from ground sesame seeds and you should be able to locate this in the same area as peanut butter in your grocery store — just take a look at the very bottom or very top shelf in the PB aisle, as stores often like to hide this ingredient.

Close up Roasted Mediterranean Cauliflower with Tahini & Harissa

True Food Kitchen’s Roasted Mediterranean Cauliflower with Harissa & Tahini is easy to make.

As for making my Roasted Mediterranean Cauliflower recipe, it comes together quite easily! While the cauliflower roasts in the oven, you have plenty of time to whisk together the harissa-tahini dressing and chop the herbs, dates, and pistachios. If you can find purple or green cauliflower, your dish will more closely align with the True Food Kitchen’s version but I’ve also made this recipe with the traditional white cauliflower, and it’s just as delicious.

When the cauliflower comes out of the oven, you toss it with the dressing, mix in the dates and nuts then top with the fresh herbs before serving. It looks super fancy, it tastes amazing, and it’s good for you. This Roasted Mediterranean Cauliflower is definitely a weeknight side dish winner in my book!

Pinterest True Food Kitchen Roasted Mediterranean Cauliflower with Tahini & Harissa

4.3 from 3 reviews
Roasted Mediterranean Cauliflower, a True Foods Kitchen Copycat Recipe
 
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Roasted Mediterranean Cauliflower is a simple yet rustic side dish dressed in a harissa-tahini sauce with fresh herbs, chopped dates and toasted pistachios for crunch, all inspired from True Food Kitchen.
Author:
Serves: 4
Ingredients
  • 3 cups cauliflower (about 2 small heads), cut into florets*
  • 2 tablespoons olive oil
  • ⅓ cup tahini
  • 2 cloves garlic, finely minced
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoon harissa, depending on spice preference*
  • 4 tablespoons vegetable broth, plus 2-3 tablespoons as needed
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 3 dates, diced
  • 2 tablespoons mint, roughly chopped
  • 2 tablespoons dill
  • ¼ cup toasted pistachios
Instructions
  1. Preheat oven to 450°F and line a large baking sheet with parchment and set aside.
  2. In a medium-sized bowl, toss together the cauliflower florets, 2 tablespoons of olive oil, and a dusting of salt and pepper.
  3. Spread the cauliflower evenly onto the prepared baking sheet and roast for 25-30 minutes, tossing the cauliflower halfway through to ensure it cooks evenly.
  4. While the cauliflower roasts make the tahini-harissa dressing.
  5. In a small bowl, whisk together the garlic, tahini, lemon juice, harissa, vegetable broth, cumin, smoked paprika and salt. If the dressing is a bit thick and does not easily drizzle off the whisk, add more vegetable broth 1 tablespoon at a time.
  6. When the cauliflower is lightly browned and tender, remove it from the oven. Allow it to cool for about 5 minutes then transfer the cauliflower to a medium-size bowl.
  7. Toss the cauliflower with one-third to half of the tahini-harissa dressing (depending on your preference) then lightly fold in the dates and pistachios.
  8. Top with chopped mint and dill and serve immediately.
  9. Remaining tahini-harissa dressing can be stored for up to one week in the refrigerator and goes great on salads or other roasted vegetables.
Notes
* This recipe works well with all types of cauliflower -- white, green, purple. Whatever you can find. I personally enjoy a mix of purple and green when they're available.
**I found my harissa to not be very spicy so I added a ½ a teaspoon of red pepper flakes for a little extra punch. I enjoyed the dish even more with the added spice.

 

 

Grilled Mediterranean Zucchini featuring Morton Salt Coarse Sea Salt

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Nail your 4th of July party menu with this recipe for Grilled Mediterranean Zucchini starring Morton Salt Coarse Sea Salt, fresh herbs and goat cheese crumbles.

This post is sponsored by Morton Salt. All opinions, recipe, and photos are my own.
Thanks for supporting the brands that support Her Modern Kitchen.

Grilled Mediterranean Zucchini

Since most 4th of July parties already involve firing up the BBQ, adding grilled vegetables to the menu is an easy, no hassle side dish. For Grilled Mediterranean Zucchini with Herbed Sea Salt, Morton Coarse Sea Salt is used to deliver a burst of flavor to otherwise mild zucchini when mixed with fresh, seasonal herbs.

To finish the dish, roasted tomatoes, goat cheese crumbles, and walnuts are added giving the dish texture and zest. You can serve the zucchini as an herby summertime side dish or make it a creative main meal for your vegetarian visitors.

Why choose coarse sea salt for this dish?

It’s common knowledge that salt is an important ingredient when cooking, in fact, rarely do you see a sweet or savory recipe without it. Salt has the ability to enhance flavor and when mixed with food, it helps the food release aromas that elevate the perception of taste, making us want to indulge in the food.

Herbed salt

This dish features zucchini but the star is truly the Coarse Sea Salt from Morton Salt which is used to deliver the mix of fresh basil, oregano, and lemon zest. The coarse sea salt provides a more dramatic impact when compared to a finer grain of salt.  It also adds a note of texture to the zucchini.

Grilled zucchini

In my opinion, coarse salt allows you to spread the salt flavor across the dish without overpowering the dish. This is why coarse salt works so well for for the Grilled Mediterranean Zucchini, delivering those small bursts of flavor in each bite making it delicious!

Grilled Mediterranean Zucchini

Prep in advance so you can enjoy the party too!

When I entertain, I like to balance the time I spend cooking and mingling while enjoying the party with my guests.  It’s especially important during the 4th of July season when there’s so much emphasis on relaxing and having a good time with family and friends.

Her Modern Kitchen

All the components of this Grilled Mediterranean Zucchini dish can be prepared ahead of time so all you have to do when it’s time to eat is grill the zucchini. Once the zucchini is grilled, the dish is quick and easy to assemble while entertaining guests.

4th of July Table for Grilled Mediterranean Zucchini

To prep ahead of time

  • Roast the tomatoes the day before your party and refrigerate them until serving
  • Prep the herbed sea salt the day-of and store covered in the refrigerator
  • Slice the zucchini, brush them with the olive oil, garlic, and black pepper mixture then cover the zucchini until it’s time to grill

When you’re ready to eat, heat the grill and cook the zucchini. Finish the dish by topping each zucchini half with the herbed sea salt, goat cheese crumbles, chopped walnuts, and roasted tomatoes.

So here’s to delicious food, lots of time with family & friends and a happy 4th of July!

Grilled Mediterranean Zucchini

5.0 from 4 reviews
Grilled Mediterranean Zucchini with Herbed Morton Coarse Sea Salt for easy entertaining
 
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Serves: 6
Ingredients
  • 3 large zucchinis
  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • ½ teaspoon black pepper
  • 2 teaspoons Morton Coarse Sea Salt
  • 4-5 sprigs fresh oregano plus more for garnish
  • 6-8 large basil leaves plus more for garnish
  • 1 teaspoon lemon zest
  • ¼ cup goat cheese crumbles
  • 2 tablespoons roughly chopped walnuts
  • roasted cherry tomatoes, optional for serving*
  • lemon slices, optional for serving
Instructions
  1. Prepare the zucchini by slicing each squash in half lengthwise
  2. Mix together the olive oil, minced garlic, and black pepper in a small bowl
  3. Lightly brush the olive oil mixture over both sides of the zucchinis
  4. Prep the herbs for the herbed sea salt by stripping the oregano leaves from the stems
  5. Finely mince the basil leaves and oregano until you have roughly 2 tablespoons of finely chopped herbs
  6. In a small bowl, stir together the herbs, lemon zest, and Morton Coarse Sea Salt
  7. When ready to eat, heat the grill to ~450°F
  8. Place the zucchinis cut side down over medium-high flame and cook covered for 5-6 minutes
  9. Flip the zucchini over and grill the outside for another 3-5 minutes until the zucchini halves are soft and give when pricked with a fork
  10. Place the cooked zucchini on a serving tray, cut side up
  11. Generously sprinkle the herbed sea salt over top of the zucchini followed by the goat cheese crumbles, chopped walnuts, and roasted cherry tomatoes, if using
  12. Garnish with lemon slices and additional herbs before serving
Notes
*To make the roasted cherry tomatoes, toss 1 cup cherry tomatoes with 1 teaspoon olive oil, a pinch of Morton Coarse Sea Salt and black pepper. Roast for 10 minutes in the oven at 425°F or until tomatoes burst.

 

Blistered Shishito Peppers with Goat Cheese & Cilantro Lime Sauce

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This healthy recipe for Blistered Shishito Peppers with Goat Cheese & Cilantro Lime Sauce makes for a great seasonal side dish with minimal effort!

The first time I had Shishito Peppers was years ago at The Cheesecake Factory. I had no idea what they were but I remember they were on the restaurant’s skinny menu (do you remember that menu?) and they were probably the healthiest, low-calorie item on that list.

Blistered Shishito Peppers & Sauce 2

Since then, Shishito Peppers have exploded across the culinary spectrum. They’re kind of like the avocado toast of the pepper world. No doubt, you’ve seen them for $8 a pop on menus from all sorts of restaurants. And since they’re simply nothing more than a roasted pepper, they’re a healthy option on most menus, even if paired with a dipping sauce or aioli.
 Blistered Peppers
Although Shishito Peppers are served throughout the year at most restaurants, these small, mild peppers are actually a seasonal item. Shishito Peppers are at their prime in mid to late summer which makes August a great time to enjoy them at home by whipping up my recipe for Blistered Shishito Pepper with Goat Cheese & Cilantro Lime Sauce.
Trader Joe Shishito Peppers
I picked my Shishito Peppers up a Trader Joe’s (because they’re $1.99 a pack) and seriously just as fresh as what I found at the farmer’s market for $5 a quart!  I love Shishito Peppers because they’re so light, fresh, and fun to eat! They have a mild spice (though sometimes you may find a spicy bad boy of a pepper in the mix), they’re easy to make, and are an awesome summer time snack.
Blistered Shishito Peppers
Blistered Shishito Peppers and Goat Cheese
Although you can enjoy Shishito Peppers solo, I like mine with a bit of course sea salt and some kind of dipping sauce on the side. Since I loved the cilantro lime goat cheese paired with my Grilled Avocados, I decided to take a similar approach with this recipe.  To compliment the mild spice of the Shishito Peppers, I created a creamy lime & cilantro goat cheese dipping sauce. I love the tang of the goat cheese paired with the subtle spice of the pepper. And the lime & cilantro bring a cooling element to the dish that completes the whole taste profile – spicy, tangy, creamy, and cool!
Enjoy this recipe for Shishito Peppers with Goat Cheese & Cilantro Lime Sauce as a snack while mixing up dinner, by the pool, or pair it with a minerally Sauvignon Blanc for an awesome summertime happy hour!
Blister Shishito Peppers
5.0 from 3 reviews
Blistered Shishito Peppers & Creamy Goat Cheese Dipping Sauce
 
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Serves: 2
Ingredients
  • 6 ounces shishito peppers
  • 2 ounces goat cheese crumbles
  • 2 teaspoons lime juice
  • 2-3 tablespoons milk
  • ¼ teaspoon garlic powder
  • 2 tablespoons roughly chopped cilantro
  • ½ teaspoon kosher salt
  • coarse sea salt for serving
  • olive oil spray
Instructions
  1. Prepare the oven by placing an oven rack on the second to highest rung and turn the oven to broil (high broil if your oven has a high and low setting). While the oven heats, prepare the peppers and dipping sauce.
  2. Prep the Peppers: Rinse the peppers and pat dry with a paper towel.
  3. Lay the peppers out in a single layer on a large baking sheet.
  4. Lightly spray the peppers with olive oil and set aside while you make the dipping sauce.
  5. For the Sauce: Place the goat cheese, lime juice, garlic powder, ½ teaspoon salt, cilantro, and 2 tablespoons of milk in the food processor.
  6. Processor everything for 10-15 seconds until combined.
  7. Scrape down the sides and continue to process in 10-15 second increments until the cilantro lightly specs the sauce.
  8. If you need the sauce to be a bit thinner, add the 3rd tablespoon of milk and process again for 10-15 seconds.
  9. Cooke the Peppers: Once the sauce is made, place the peppers in the oven on the 2nd highest rack near the broiler and broil on high for 3-5 minutes.
  10. As you begin to broil the peppers, you may hear popping, and that's okay.
  11. After 3 minutes, lightly shake the pan, moving the peppers around the pan then close the oven door and cook another 30 seconds. Continue to shake the pan every 30-60 seconds until the peppers have blistered.
  12. Once cooked, remove the peppers from the oven and immediately sprinkle with sea salt.
  13. Serve immediately with dipping sauce on the side.

Grilled Avocado with Herbed Goat Cheese & Chimichurri

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Grilled Avocado with Herbed Goat Cheese and Chimmichurri are a creamy, flavorful side dish that’s destined to become your new summertime grilling favorite!

Grilled Avocado with Herbed Goat Cheese & Chimichurri is a super easy summer side dish that you’ll be making over and over again throughout grill season! This dish also does double-duty as you can use the chimichurri sauce to marinate meat and grill up while cooking the avocado! #dinnermadeeasy

Grilled Avocado with Goat Cheese

The key to this recipe is finding the perfect avocado — the Goldilocks avocado — not too firm, not too ripe, but jusssttt right!

Now, I know you’re not supposed to go squeezing all the avocados at the grocery store but for this recipe, it’s pertinent!

I prefer Haas avocados (specifically, Avocados from Mexico!) because they’re typically large and in my opinion, much more flavorful than the other tiny avocados grown from who knows where!

To determine the best avocado for Grilled Avocado with Herbed Goat Cheese & Chimichurri, start by looking for the largest avocados your store has available. Pick them up and begin squeezing.

You don’t want the avocado to be rock hard, where there’s no give when squeezed. Those avocados won’t soften enough once grilled.

Grilled Avocado with Goat Cheese

You also don’t want the avocados to be too soft, like when you squeeze and your finger leaves a permanent indent in the avocado! Those avocados will be too ripe and not hold up well when put to the high heat of the grill.

My perfect avocado for this recipe is a palm-sized avocado that’s on the firmer side of the scale but has a gentle give that springs back into place when pressed lightly with your fingers. It’s the type of avocado that you’d want to set out for 1 day on the counter before cutting into to smash and smear on your sandwich.

While you’re at the store picking out your avocado, be sure to grab all the fresh herbs, limes and a head of garlic for my go-to chimichurri sauce, you’ll be making this to drizzle on the avocado after it comes off the grill. It’s also great for marinating chicken or drizzling on top of steak — if that’s your jam!

Grilled Avocado with Goat Cheese

Lastly, before you check out at the grocery store and head home to whip up my Grilled Avocado with Herbed Goat Cheese & Chimichurri — make one last stop by the cheese department to pick yourself out a creamy, herbed goat cheese.

You can definitely make your own herbed goat cheese by choosing a traditional brick of Chevre and mixing in your own dried herbs but there are so many awesome pre-made choices out there that will make this side dish oh-so-easy. My preferred herbed goat cheese is Cypress Grove Herb of Humboldt. It’s flavorful, delicious and seriously spreadable.

When you’re ready to make my Grilled Avocado with Herbed Herbed Goat Cheese and Chimichurri, you’ll need to fire up the grill and preheat it to about 500*F. Slice the avocado in half, brush the inside with lime juice & olive oil, sprinkle it with some smoked paprika, salt & pepper and place it cut-side down on the grill and shut the lid.

Now, listen up! This is important!  Leave the avocado and set a timer for 90 seconds! Don’t touch it! Don’t you dare take a peek at it.

After 90 seconds, pick it up with some tongs, rotate it 90 degrees and wait another 90 seconds. By letting the avocado and grill do their thang, you’ll get those beautiful, charred grill marks on your avocado that make it look restaurant-worthy.

As soon as the grilled avocado’s done, place it on a smear of goat cheese, drizzle it with the chimichurri sauce and grab a spoon to dig in to the most delicious, decadent summer side dish. It’s out of this world creamy, salty and flavorful and destined to become your new summertime grilling addiction.

Grilled Avocado with Goat Cheese Pin

5.0 from 4 reviews
Grilled Avocado with Herbed Goat Cheese & Chimichurri
 
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Serves: 2
Ingredients
  • 1 large avocado
  • 2 teaspoons lime juice
  • 1 teaspoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 2-3 tablespoons url:1]chimichurri sauce[/url] or store bought
  • 1-2 ounces herbed goat cheese, softened like Cypress Grove
Instructions
  1. Preheat the grill to ~500*F (or as high as you can get it).
  2. Cut the avocado in half and remove its pit.
  3. Lightly brush the cut side of the avocado with lime juice to prevent browning followed by a light brushing of olive oil.
  4. Sprinkle the cut avocado with salt, pepper, and smoked paprika.
  5. Prep the serving plate by smearing the goat cheese across the center of the plate and set aside.
  6. Using tongs place the avocado cut side down onto the hot grill and cook for 90 seconds with the grill lid down.
  7. After 90 seconds, rotate the avocado 90 degrees and cook for another 90 seconds with the lid down.
  8. Using tongs, remove the avocado from the grill and place cut side up on the prepared plate with goat cheese.
  9. Drizzle with chimichurri sauce and serve immediately.

Grandma’s Potato Salad with Parsley & Chives

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This post is gonna be a quick one! No fancy photos, no long drawn out narrative about Grandma’s Potato Salad — just a simple note and Grandma’s recipe itself!

My Mom used to say, a meal without a potato isn’t a meal, it’s just a snack.  So, to round out all of your 4th of July snacking, add my Grandma’s Potato Salad to your picnic menu! I promise you, Grandma’s Potato Salad comes together in 30 minutes (minus chill time). I timed it myself, actually, while preparing it for a work potluck the other morning before heading into the office.

Grandma's Potato Salad

Grandma’s Potato Salad is different than others you may have had in the past. It’s not heavy on the mayo nor is there any mustard involved. It has a sweet, tangy dressing, a bit of saltiness and a burst of fresh herbs that make it ridiculously unique and beyond delicious. This recipe is one my Grandma Greene used to make all the time and the only potato salad I truly enjoy – thusly naming it, Grandma’s Potato Salad.

Grandma's Potato Salad

The recipe for Grandma’s Potato Salad requires some unique ingredients not found in other potato salads such parsley, chives and celery seed (find it in your grocer’s spice aisle). The dressing is comprised of a bit of mayo (hey – I said it wasn’t heavy on the mayo, not that there wasn’t any mayo), sugar, white vinegar and salt. There’s the addition of celery for a bit a crunch and diced hard-boiled egg to tie it all together.

This recipe screams summertime and what better way to kick-off summer than including it in your 4th of July plans!

Grandma's Potato Salad
 
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Serves: 12 cups
Ingredients
  • 6 medium sized potatoes, peeled and cubed into ½ pieces
  • 1 small yellow onion, finely diced
  • 4 stalks of celery, finely diced
  • ¼ cup parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 3 hard-boiled eggs
  • ⅓ cup mayo
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 2 teaspoons salt, divided
  • ½ teaspoon celery seed*
Instructions
  1. Bring a large pot of water to boil and add 1 teaspoon of salt
  2. Once boiling, add the diced potatoes and boil until cooked through but still firm (about 10 minutes)
  3. Drain the potatoes and set aside to cool until ready to mix with the other ingredients & dressing
  4. While the potatoes are cooking prep the other ingredients and make the dressing
  5. To make the dressing, whisk together the mayo, white vinegar, remaining 1 teaspoon of salt, sugar and celery seed until the sugar is dissolved, then set aside
  6. In a large bowl, combine the diced celery, onions, and cooled potatoes
  7. Pour the dressing over the potatoes then gently fold in the diced egg, parsley, and chives
  8. Season with additional salt as needed
  9. Chill for at least 2 hours before serving*
Notes
*Add additional mayo in 1 tablespoon increments as needed should the salad look a bit dry. The potatoes tend to soak up the dressing at times.

 

Athenian Garbanzo Bean Salad with Green Apple Vinaigrette

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Athenian Garbanzo Bean Salad 2Inspired by a trip to Greece, this Athenian Garbanzo Bean Salad with Green Apple Vinaigrette is a sweet, tart, savory and crunchy salad – perfect for summer dining.

A few weeks ago <3M and I took a dream vacation to Rome, Italy and Greece, visiting the island of Santorini and spending a few days in the city of Athens. It was seriously a foodie’s vacation. We honestly ate our way across the two countries. There was no holding back. We ate everything — bread, wine, cheese, pasta, sweets — is your mouth watering yet?

Below are a few snapshots of some of my favorite bites from the trip plus a few breathtaking views. If you want more, head over to my Instagram and scroll back to early May for extra meals pics and trip highlights.

FoodCollage - Europe

SiteCollage - EuropeWhile I tasted my way across Italy & Greece, I was taking notes on my favorite dishes so when I landed back home in my own kitchen, I could recreate my most memorable meals, like this Athenian Garbanzo Bean Salad with Green Apple Vinaigrette. <3M & I shared this Garbanzo Bean Salad while dining in Athens and it was definitely one of our favorite dishes of the trip.

Athenian Garbanzo Bean Salad - Ingredients

One reason I absolutely love Greek food is because everything is prepared very simply, using fresh ingredients and this Athenian Garbanzo Bean Salad with Green Apple Vinaigrette is no exception.

Each ingredient in the bean salad is easily identifiable which is why it was so easy to recreate at home. My favorite ingredient in this bean salad is definitely the surprise pop of pomegranate arils. They’re crunchy, sweet and also a bit tart.

Athenian Garbanzo Bean Salad - Mixed

If you’ve never worked in a pomegranate before, there’s no need to feel intimidated. You can purchase pomegranate arils at the store but you can also purchase a whole pomegranate and remove the arils on your own. The process really is quite simple and straight forward:

  • Fill a large bowl with cold water and place it in your sink
  • Cut the pomegranate in half
  • Hold a pomegranate half  over the bowl filled with water and use your fingers to gently break the arils away from the white pulp. If there’s any juice splatter, your sink will keep it from staining your kitchen.
  • As you break away the seeds, they’ll fall into the water and sink to the bottom of the bowl, while the pulp will float to the top
  • Once you’re done, skim the white pulp from the bowl, strain out the water and you’re left clean pomegranate arils that are ready to eat!

If that’s too much, there’s also this nifty trick where you beat the pomegranate with a wooden spoon to remove the arils but in my attempts, this didn’t work and I actually broke my wooden spoon. If you have any luck with this method, let me know but I believe it also depends on the age/ripeness of your pomegranate. Either way, I guarantee my above method works.

If you have any luck with this method, let me know! Either way, I guarantee my above method works.

Athenian Garbanzo Bean Salad

Like the salad ingredients, the dressing is also very simple with a bit of olive oil, apple cider vinegar, lemon and a touch of honey. All together this Athenian Garbanzo Bean Salad with Gren Apple Vinaigrette is sweet, tart, savory and crunchy.

Athenian Garbanzo Bean Salad 3

Like most meals I make, this Athenian Garbanzo Bean Salad with Green Apple Vinaigrette can be thrown together in less than 20 minutes. It tastes great freshly made but I definitely prefer to let the bean salad sit for at least an hour to chill and let the flavors marinade and blend together. This bean salad is perfect for a warm summer night paired with a bit of grilled shrimp or chicken. It’s also great served atop a bed of lettuce for a light, vegetarian lunch.

3.0 from 1 reviews
Athenian Garbanzo Bean Salad with Green Apple Vinaigrette
 
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Serves: 4-6 salads
Ingredients
  • 3 cups garbanzo beans
  • 1 medium tart green apple (like a Granny Smith), chopped to a quarter inch
  • 2 tablespoons red onion, diced
  • ¼ cup golden raisins
  • pomegranate arils, from half of a pomegranate
  • ¼ cup fresh mint, finely chopped*
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • juice of half a lemon
Instructions
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, lemon juice, cumin, salt & pepper until emulsified. Set aside.
  2. In a large bowl, mix together the garbanzo beans, chopped green apple, diced onion, raisins, and pomegranate arils.
  3. Pour the dressing over the garbanzo bean mixture and gently toss to coat.
  4. If serving immediately, fold in the fresh mint.
  5. If serving later, place the salad in the fridge to chill for at least an hour and just prior to serving, chop and fold in the mint.
Notes
Once mint has been cut, it bruises easily and turns brown or black in color rather than a bright, fresh green. To avoid this, chop and add your mint to the salad just prior to serving.

Athenian Salad - Pinterest

10 Minute Sautéed Asparagus

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This Sautéed Asparagus recipe guarantees perfectly cooked asparagus every time! It’s simple and will have a healthy side dish on your table in 10 minutes!

Once warmer weather rolls around, there’s nothing I love more at dinner time than a quick, healthy meal. In our house, that usually means firing up the grill, throwing on our favorite meat (topping it with a bit of homemade pesto!) and serving it with a side of sautéed vegetables.

Sautéed Asparagus - 6

Lately, my go-to dinner vegetable has been asparagus. It’s spring time, so that means asparagus is in season and at its peak! Since fish or chicken takes less than 10  minutes to cook on the grill, you can start this quick 10 Minute Sautéed Asparagus recipe on the stovetop at the same time as you begin to preheat your grill.

FullSizeRender 75

It took me a while to figure it out but the secret to perfectly cooked asparagus is adding a splash of water to the saute pan and then quickly covering it to lock in all the heat. You get the best of both worlds with this method.  You end up with asparagus that’s tender and cooked all the way through while also getting a bit of browning on the outside.

Sautéed Asparagus - Raw

Before I figured out this water trick, I used to cook the heck out of asparagus, widdling it down into little spears that were charred on the outside with a crunchy, undercooked inside. By the time I was done cooking them, they had turned an ugly shade of green — you know that shade of green, it’s that same shade of green as the boiled-too-long, frozen peas your Grandmother used to serve you (or at least mine did!). It’s that shade of green that’s unattractive and definitely not appetizing.

My water method keeps the asparagus looking green, bright and fresh, and definitely something you’d be craving to put on your plate and eat!

Sautéed Asparagus - 2

To jazz up the asparagus in this recipe, I add a bit of pressed garlic to the olive oil while it heats in the pan before adding in the veggies. This gives the garlic a chance to cook some and also flavors the olive oil. Right before the asparagus has finished cooking, I add in a sprinkle of coarse salt, crushed red pepper flakes and a dash of sesame seeds for a bit of crunch.  This dish is definitely simple, quick and perfectly complements any main dish you choose to serve.

Right before the asparagus has finished cooking, I add a sprinkle of coarse salt, crushed red pepper flakes and a dash of sesame seeds for a bit of crunch.  To finish it off and add a bit of brightness and acidity, I squeeze a small wedge of lemon over top, right before serving. This dish is definitely simple, quick and perfectly complements any main dish you choose to serve.

Sautéed Asparagus - 4

5.0 from 1 reviews
10 Minute Sautéed Asparagus
 
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Serves: 4 servings
Ingredients
  • 1 pound asparagus spears, washed and cut into thirds
  • 1 tablespoon olive oil
  • 2 small garlic cloves
  • ¼ cup water
  • 1 teaspoon sesame seeds
  • ½ teaspoon crushed red pepper
  • pinch of coarse salt
  • squeeze of lemon juice (about a ¼ of a lemon)
Instructions
  1. In a large skillet, heat the olive oil over medium-high heat
  2. Press the garlic cloves into the warming garlic and let cook for 30 seconds
  3. Add in the asparagus and toss to coat with the olive oil and garlic
  4. Cook on medium-high for 3 minutes
  5. Pour in the ¼ cup of water and immediately cover the skillet with a secure fitting lid
  6. Reduce heat to medium-low and let the asparagus cook for 5 minutes
  7. Remove the lid and add the sesame seeds, red pepper, and a hefty pinch of coarse salt
  8. Toss to coat then squeeze on the lemon
  9. Serve immediately