Alongside my favorite summer meals—I count pasta al limone and grain salads among them—I’m always down for anything that puts classic Mexican flavors front and center. (The more spice and the zippier the bite, the better in my book.) That’s why I constantly have these sheet pan chicken fajitas on repeat.

My current favorite answer to the “what to cook for dinner tonight” conundrum? These sheet-pan chicken fajitas that are quite literally made completely on one sheet pan. When you line that pan with foil or parchment paper, the dreaded after-dinner clean-up becomes nonexistent.

Why You’ll Love These Sheet-Pan Chicken Fajitas

The key to making sheet-pan chicken fajitas with only a handful of ingredients is all in how you season it. This meal relies on boneless skinless chicken breast or tenderloins, bell peppers, and onions (doesn’t get more basic than that), and a generous sprinkle of taco seasoning that amps up the flavor. A high-quality store-bought spice blend is full of all the same herbs and spices I’d mix up myself, but so much quicker.

Tips for Making Healthy Chicken Fajitas

Tex-Mex often gets a bad rap for being greasy or heavy, and while that may be true in a restaurant setting, dishes like these chicken fajitas prove that Tex-Mex can be full of veggies and protein.

• The base. Use corn tortillas if you want to keep them gluten-free (or like me, you just prefer the taste of corn tortillas over flour). You could also make an amazing fajita salad by tossing this mixture with some shredded lettuce and pico.
• See ya grease. Making these on a sheet pan in the oven allows you to use way less oil than making them in a skillet. (Simply toss with a little olive oil before cooking.)
• Fresh, flavorful toppings. Top them with more veggies: guacamole, pico de gallo, and cilantro. I also love a dollop of sour cream right at the end.

How I Make Five-Ingredient Chicken Fajitas

Before anyone protests that my math is off, I should probably clarify that when I say “five ingredients,” I’m not including pantry staples: olive oil, salt, and pepper. Also, the toppings to serve are optional, so… they don’t count. OK?

For a party, set out the fillings and garnishes with a stack of just-charred tortillas, and let everyone dig in. Summer is served!

Sheet Pan Chicken Fajitas

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★★★★★

5 from 1 review

• Author: Camille Styles

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These Sheet Pan Chicken Fajitas only have five ingredients—they’ll be your new weeknight go-to.

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Ingredients

Units USM

• 1 pound skinless boneless chicken breasts or tenderloins, cut into 2-inch pieces
• 1/4 cup olive oil, plus 2 tablespoons (divided)
• Zest and juice of 3 limes
• 2 tablespoons taco seasoning or chili powder (divided)
• Kosher salt and freshly ground black pepper
• 5 mixed peppers of your choice (bell peppers, poblanos, etc.)

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Instructions

1. Preheat oven to 425 F.
2. In a shallow baking dish, combine ¼ cup olive oil, lime juice and zest, 1 tablespoon taco seasoning, 1 teaspoon kosher salt, and several grounds of pepper. Whisk together, then add the chicken. Set aside to let marinate while you prep veggies.
3. Cut peppers in half lengthwise, remove stem and seeds and cut into 1/2-inch slices. Peel and halve the onion and cut it into 1/4-inch slices.
4. On a sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil, 1 tablespoon taco seasoning, and a big pinch of salt and pepper. Move to one side of the sheet pan.
5. To other side of the sheet pan, add the chicken, leaving excess marinade in the bowl. Roast the chicken and vegetables until the chicken is cooked through and the peppers are soft, about 15 minutes. Crank up the oven to broil and broil until charred, about 5 minutes.
6. Char the tortillas by holding them over a gas flame with tongs for about 1 minute per side. Keep warm in a tortilla warmer, or a gallon-sized ziplock.
7. Serve chicken and vegetables with tortillas, guacamole, pico, sour cream, and cilantro. A margarita wouldn’t hurt either. Eat!

The post These Sheet Pan Chicken Fajitas Only Have 5 Ingredients—And They’re Insanely Delish appeared first on Camille Styles.

Chicken Thighs vs. Chicken Breast: The Great Debate

I certainly used to be team white meat, but over the years, I’ve learned firsthand why most chefs will take thighs over breast any day. Because chicken thighs have more fat content compared to chicken breasts, they’re usually richer, juicier, and more flavorful. This also means they’re less likely to dry out on the grill.

Feel-Good Flavor

These grilled chicken thighs are not only delicious—they’re also packed with nutrients. Chicken thighs are:

• High in protein, supporting muscle growth and repair
• Rich in iron, essential for healthy blood cells
• A good source of zinc, boosting immune function
• Packed with B vitamins, vital for energy production

Plus, grilling is a healthier cooking method that requires little to no added fats.

Tips for Juicy Grilled Chicken Thighs

• Bring the chicken to room temperature before grilling for more even cooking.
• Use a meat thermometer to ensure doneness without overcooking.
• Let the chicken rest after grilling to retain its juices before you slice into it.
• Experiment with different herbs and spices in the marinade to suit your taste.

What to Serve With Spice-Rubbed Chicken Thighs

• A crisp summer salad.
• Refreshing watermelon and feta—with a spicy kick.
• A summer classic: simple potato salad with smoked chili aioli.
• A chilled glass of rosé or sparkling water with lemon.

This grilled chicken thigh recipe is more than just a meal—it’s an invitation to slow down, gather with loved ones, and relish in the simple pleasures of summer. So fire up that grill, and make some memories around the table this season!

Spice-Rubbed Chicken Thighs

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

No reviews

• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 8 servings

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These spice-rubbed grilled chicken thighs are an easy grilling recipe that will be on repeat this summer.

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Ingredients

• 2 pounds boneless skinless chicken thighs
• 2 tablespoons paprika
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 1/2 teaspoons garlic salt
• A few grinds black pepper
• 2 tablespoons lemon juice
• 2 tablespoons olive oil, plus more for grill.
• 1 tablespoon honey
• 1/4 cup pitted green olives, chopped
• 2 lemons, thinly sliced
• Mint leaves and arugula, for garnish

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Instructions

1. In a medium serving bowl, stir together paprika, chili powder, cumin, oregano, garlic salt, and pepper. Add the chicken, then toss together to coat. 
2. Heat the grill or grill pan to medium-high heat. Use a paper towel to coat the grill gates with olive oil to prevent sticking. Grill the chicken until lightly charred and cooked through, turning occasionally, about 12 – 15 minutes.
3. Meanwhile, whisk together lemon juice, olive oil, and honey. 
4. Place the chicken on a serving platter, top with the olives, lemon slices, arugula, and mint, then drizzle with the vinaigrette. Enjoy!

• Prep Time: 5
• Cook Time: 15

Keywords: Grilled chicken thighs

The post Summer’s MVP: The 15-Minute Grilled Chicken Recipe You Need Now appeared first on Camille Styles.

Now, when I’m back in Austin, I’m committed to bringing that relaxed Cali vibe home. (Yes, even as I’m juggling the realities of a busy work schedule combined with carpooling our kids from one activity to another.) For me, the best way to lean into the summer spirit is to cook (and eat!) as many meals outside as possible. This shrimp taco recipe is the perfect excuse to enjoy an al fresco meal any night of the week. Let’s dive in—I’ll show you how easily they come together.

Ingredients for Grilled Shrimp Tacos

This is a short and sweet ingredient list—which I consider to be a baseline requirement for any great summer recipe. Here’s what to grab at the grocery:

• limes
• grapefruit
• honey
• garlic
• chili Powder
• mayo
• shrimp (peeled and deveined)
• cabbage
• corn Tortillas
• avocados
• cilantro
• jalapeños

How to Make the Best Shrimp Taco Recipe

Marinate the shrimp

The key to keeping this recipe simple is letting our ingredients do double duty. The marinade is also used as the base for the creamy sauce, and the grapefruit salsa uses several of the ingredients in the marinade. Because again—I like a short grocery list.

To make the marinade, you’ll whisk together the zest and juice from your citrus with honey, garlic, chili powder and olive oil. Then you place the shrimp in a bowl and pour half the marinade over it. You only want this shrimp to marinate for 30 minutes to an hour at most—longer than that, and you’ll risk starting to “cook” the shrimp in the citrus. (We’re not making ceviche here.)

Make the quick crema

This sauce plays a major role in giving this shrimp taco recipe tons of flavor. All you need for the creamy sauce is your reserved marinade that gets combined with either mayo or sour cream. You’ll toss a bit of it with our shredded cabbage for a five-second slaw, then reserve the rest to drizzle over the top of the finished tacos.

Toss together your salsa

I made grapefruit the star ingredient in this addictive salsa. It’s incredibly easy and takes these tacos to the next level. Simply toss together chunks of avocado and grapefruit, then add cilantro and adjust the jalapeño to add as much heat as you like. Double the recipe and serve it as an appetizer alongside tortilla chips.

How to cook shrimp for tacos

Trust me on this: the key to the most delicious shrimp is getting that char, which means that a quick cooking method is the way to go. I like to cook shrimp on high heat in a cast-iron skillet set over the grill grates. It allows you to get that quick sear, while also ensuring that your shrimp don’t fall through the grates.

Once you’ve placed the shrimp into the pan and heard that sizzle, resist the temptation to move or flip the shrimp until the first side is nice and caramelized.

Assemble your tacos

To serve, top a charred corn tortilla with some of your cabbage slaw, grapefruit salsa, and then the grilled shrimp. Garnish with cilantro and a drizzle of crema, and serve with lime wedges. Voila—the best shrimp tacos you’ve ever had.

Tips for Shrimp Taco Success

Change up the toppings

If you want to skip the salsa, just add slices of creamy avocado, bits of fresh cilantro and a few squeezes of fresh lime. Pico de gallo is always welcome!

Switch up the protein

You could turn these into fish tacos, using the same marinade, sauce, and salsa. Cod or halibut filets work great for this recipe.

Make it easy

I rely on a few key shortcuts when I make this shrimp taco recipe:

• Use a bag of pre-shredded cabbage.
• Buy raw shrimp that’s already peeled and deveined.
• Char the corn tortillas right on the grill, so you can keep all the cooking outdoors (with minimal clean-up!).

Grilled Shrimp Tacos with Grapefruit-Avocado Salsa

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★★★★★

4.5 from 8 reviews

• Author: Camille Styles
• Total Time: 50 minutes
• Yield: Serves 4

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These shrimp tacos are simply the best. With a citrus-honey marinade and zesty grapefruit salsa, it’s a quick summer dinner that’s prepared almost entirely on the grill—and perfect for entertaining.

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Ingredients

• Zest of 1 lime and 1 grapefruit

• 1/4 cup lime juice

• 1/4 cup grapefruit juice

• 1/2 cup honey

• 3 cloves garlic, peeled and minced

• 1 tablespoon chili powder

• 1 tablespoon olive oil, plus more for pan

• 1/4 cup mayo or sour cream

• Kosher salt and freshly ground black pepper

• 1 1/2 pounds large or jumbo shrimp, peeled, deveined

• 2 cups shredded green cabbage

• Corn tortillas, charred over grill

• For serving: cilantro leaves and lime wedges

For the grapefruit salsa:

• 1 grapefruit, peel and pith removed, and cut into segments

• 1 avocado, cut into chunks

• 1/4 cup chopped cilantro

• 1 jalapeño, seeds and ribs removed, chopped

• Kosher salt, to taste

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Instructions

1. Make the marinade: whisk together zest, juice, honey, garlic, chili powder, and olive oil. 

2. Place shrimp in a bowl, then pour half the marinade over it. Cover and refrigerate for 30 minutes.

3. Meanwhile, mix ¼ cup of the reserved marinade with ¼ cup of mayo or sour cream. This is your quick & creamy sauce. Refrigerate until ready to serve.

4. Make the grapefruit salsa: gently toss all ingredients in a bowl. Refrigerate until ready to serve.

5. Preheat grill to medium heat (375 F), and place a cast-iron skillet directly on the grates to preheat.

6. Drizzle olive oil on the bottom of the skillet, then place shrimp in the skillet and cook for 2 minutes. Baste the shrimp with the reserved marinade, then turn and cook for another two minutes, until opaque.

7. Remove from grill.

8. Toss the shredded cabbage with a couple tablespoons of the creamy sauce, and a pinch of salt and pepper. Set aside.

9. Assemble tacos: top a charred corn tortilla with slaw, salsa, and then shrimp. Garnish with cilantro and a drizzle of sauce, and serve with lime wedges. Enjoy!

• Prep Time: 45 minutes
• Cook Time: 5 minutes
• Method: Grilling

Keywords: Best shrimp taco recipe

The post Hands-Down, These Are the Best Shrimp Tacos of Your Life appeared first on Camille Styles.

As the creator behind the healthy cooking site Sprouted Kitchen, Sara is an expert at making fresh, delicious dishes accessible to an ever-expanding audience. Her recipes pair creativity with honesty—acknowledging that as much as we’d wish otherwise, our time in the kitchen is limited. Sara understands food as a core tenet of the larger pursuit of wellness. And though that translates to nutrition, nourishment also takes into account what’s possible with the resources we have.

A Simple, Healthy Summer Menu Everyone Will Love

What’s more, food is also a means of connection. It’s the foundation for intimate moments spent in the company of family and friends. Sara’s latest cookbook, Around Our Table, creates space for this comprehensive understanding of food. It’s the sort of cookbook that evolves alongside of you. Instead of being steeped in shifting food trends, it serves as a guide for how food can support your life—no matter the season.

We sat down with Sara to talk about the intention behind her latest release. As she reflects, Sara’s passion for incorporating food into a full life is evident. Her recipes are on-the-fly friendly, bringing color and creativity to the table while keeping things simple and streamlined.

Around Our Table: Wholesome Recipes to Feed Your Family and Friends

$33.49 at Target

Blackened Salmon With Tropical Pico

“This is your salmon for a crowd,” Sara writes in her cookbook. Whereas other salmon recipes forgo flavor for simplicity, Sara leans on fresh, heavy-hitting ingredients to streamline the prep and deliver a delicious meal, every time.

We also love that this salmon—and its accompanying pico—can be served in endless ways. Sara tops fish tacos with the pico or adds a little heft to the salsa with avocado for a standout, standalone appetizer. (With crunchy, salty chips, of course.)

Serving tips for your salmon abound. She enjoys it best “[…] generously seasoned and served with some punchy pineapple pico and avocado.” (I.e., the exact recipe you’re getting below.) “I serve it with coconut rice, but it could just as easily be wrapped into a burrito or even served over greens. This dish makes for excellent lunch leftovers, so don’t overthink the suggested serving number.”

And contrary to popular belief, salmon isn’t a year-round dish. Sara notes that you’ll find the freshest fish between May and September. And while frozen fillets work in a pinch, she advises staying away from “thin, flimsy tail-end pieces.”

With those expert tips in mind, read on for Sara’s blackened salmon recipe with tropical pico. And be sure to pick up Around Our Table for more recipes to keep in your everyday arsenal.

Excerpted with permission from Around Our Table by Sara Forte published by Hardie Grant Publishing, April 2024, RRP $40.00 Hardcover.

Blackened Salmon With Tropical Pico

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

No reviews

• Author: Sara Forte
• Yield: 4-6 servings

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A crowd-pleasing dish you can make in a pinch, this Blackened Salmon With Tropical Pico is the standout recipe of the summer.

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Ingredients

Units USM

For the Tropical Pico:

• 2 cups / 330 g chopped fresh pineapple
• 1 ripe mango, diced small
• 1 Roma tomato, seeded and chopped
• 1 bundle cilantro, chopped
• 1/4 of a red onion, minced
• 1 serrano, seeded to taste and minced
• 1 lime, zest and juice
• 1/2 teaspoon sea salt
• A few grinds of freshly ground pepper
• Pinch of sugar

For the Salmon:

• 2 tablespoons olive oil + more for the pan
• 2 pounds / 900 g center-cut slab of salmon

For the Blackened Seasoning:

• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Pinch of cayenne pepper
• 1 teaspoon sea salt
• 1 tablespoon light brown sugar
• 1 teaspoon finely ground coffee
• 1/2 teaspoon freshly ground pepper

For the Coconut Rice:

• 1 cup / 200 g short-grain white rice, well rinsed
• 1 cup / 240 ml water
• 1 cup / 240 ml coconut milk
• Pinch of sugar
• Zest of 1 lime
• Sea Salt
• 2 large avocados, cubed
• Fresh cilantro and microgreens

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Instructions

For the Tropical Pico:

1. Put all the ingredients in a bowl and mix to combine. Keep covered in the fridge until ready to use.

For the Blackened Salmon:

1. Preheat the oven to 300°F / 150°C. Line a rimmed baking sheet with parchment paper. Spray or rub it with oil. Dry the salmon with a paper towel and place it on the oiled parchment sheet.
2. Mix all the blackened seasoning ingredients together. Mix in the oil and gently rub it all over the flesh of the salmon.
3. Start the rice. Combine the rinsed rice, water, coconut milk, sugar, lime zest, and salt together. Stir to mix. Bring the rice to a boil, then down to a simmer. Cover and cook for 18 to 20 minutes until cooked and tender. Set aside.
4. While the rice cooks, roast the salmon. Bake for 15 minutes, then turn the heat up to broil and cook another few minutes until the top starts to char. Timing will vary by oven, but assume somewhere in the 2-minute ballpark. The salmon should be cooked to about medium in that time; add 5 minutes to that first bake if you prefer it well done. Remove to rest.
5. Serve the slab of salmon over the rice on a platter, flaking it apart with a fork, with the avocado and pico over the top. Garnish with cilantro and microgreens.

The post Blackened Salmon With Tropical Pico Is Our Go-To Summer Meal appeared first on Camille Styles.

“A whole roasted fish, all to yourself, may conjure holidays by the sea,” says Peppler. She’s enjoyed many such memories on the Côte d’Azur, “toes in sand, rosé all around, house music doing what it does, out-of-office on.”

Tips for Making a Whole Roasted Fish

“For the most ease, ask your fishmonger to clean and scale whatever is freshest and make this version, prettily stuffed with lemon slices and a simple pistou,” says Peppler. This recipe doesn’t require a plethora of ingredients—it’s seasoned sipmly with salt, pepper, red pepper flakes, and a touch of citrus zest. This ensures that the delicacy can be enjoyed in its purest form. A good-quality olive oil is also an addition to this fish recipe that works to enhance the natural flavor and tenderness of your choice of fish.

Whole Roasted Fish

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★★★★

4 from 3 reviews

• Author: Rebekah Peppler

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This whole roasted fish recipe is from Le Sud, and inspired by Rebekah Peppler’s time spent on the Côte d’Azur. It’s the perfect way to welcome summer, wherever you are.

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Ingredients

Units USM

• 9 tablespoons [135 ml] extra-virgin olive oil, plus more for serving
• 4 shallots, thinly sliced
• Pinch red pepper flakes
• 1/2 cup [120 ml] A Very Classic Pistou (recipe follows)
• 2 lemons
• Fine sea salt
• Freshly ground black pepper
• Six 1 pound [455 g] whole sea bass, branzino, or rainbow trout, cleaned and scaled
• Flaky sea salt

A Very Classic Pistou (Makes ½ cup [120 ml])

• 2 garlic cloves
• 1/2 teaspoon flaky sea salt, plus more to taste
• 3 cups [75 g] basil leaves
• 1/3 cup [80 ml] extra-virgin olive oil

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Instructions

1. Preheat the oven to 475°F [240°C].
2. In a large skillet over medium heat, add 3 tablespoons of the oil. Once the oil is hot, add the shallots and cook, stirring, until tender and golden, about 5 minutes. Add the red pepper flakes and cook for 30 seconds more. Remove the skillet from the heat and set aside to cool slightly. Stir in the pistou and the lemon zest from one of the lemons. Season with fine sea salt and pepper.
3. Pat the fish dry and season with fine sea salt and pepper, inside and out. Thinly slice one of the lemons; remove and discard the seeds. Stuff each fish cavity with 3 or 4 lemon slices, then tuck 1 to 1½ tablespoons of the shallot-pistou mixture into each cavity and arrange the fish in a single layer on a baking sheet. Drizzle each fish with a tablespoon of the remaining olive oil and place in the oven. Roast until the flesh is opaque and flaky, 15 to 20 minutes. Transfer to a serving platter, drizzle with olive oil, and sprinkle with flaky sea salt. Cut the remaining lemon into wedges and serve with the fish.

For the Pistou

If you are making the pistou with a mortar and pestle:

1. Place the garlic and salt in a mortar and grind until a paste forms. Add the basil leaves by the handful
   and pound them, scraping the sides of the mortar often, until they are almost smooth and all the basil is
   incorporated. Slowly add the oil, 1 tablespoon at a time, smashing until it’s all combined. Season with
   salt to taste.

If you are making the pistou with a blender:

1. Place the garlic cloves in the blender and pulse until roughly chopped. Add the salt and basil and pulse, scraping the sides of the blender often, until nearly smooth. With the blender running, slowly pour in the oil until it’s all combined. Season with salt. The pistou can be made and stored in an airtight container in the refrigerator for up to 3 days in
   advance.

The post A Whole Roasted Fish Inspired By Holidays By the Sea appeared first on Camille Styles.

Mexico City has established itself as arguably the most exciting food city in the world, and the restaurants we experienced during our quick 48-hour trip did not disappoint. Thankfully, our pilgrimage-worthy meal at Contramar was every bit as special as I’d imagined. The vibe is warm and bustling—every lunch service feels like a party at a cool friend’s house. And the perfect seafood dishes turned out by renowned chef Gabriela Cámara most definitely live up to the hype. 

Of course, we had to order the famous red and green grilled snapper (and yes, it was as amazing as I’d heard), but the raw tuna tostadas made us swoon. So much so, that we were determined to make our own version back home. 

Spicy Tuna Tostada With Avocado and Crispy Shallots

I’ll be honest, the mezcal paloma made my exact recollection of this dish a tad fuzzy. Consider this my very loose (but still delicious) adaptation of the tuna tostadas from Contramar. We’ve been making these on repeat, and they’re destined to become our go-to weekend lunch this summer, preferably enjoyed with our feet in the pool. (And yes, mezcal paloma in hand.)

One added bonus to this dish is that the components can be quickly prepped in advance. That way, when it’s time to eat, you can set out the tostadas and toppings and let everyone build their own. Scroll on for a few tips on making these tuna tostadas. And if you tend to steer away from serving raw fish at home, I got you.

Ingredients for Tuna Tostadas

Sushi-Grade Tuna

The star of these tostadas is sushi-grade tuna, selected for its superior quality and freshness. Tuna’s vibrant color and buttery texture make it the perfect candidate for raw preparation. 

Soy-Sesame Marinade

A mixture of soy sauce, a dash of sugar, sesame oil, and sesame seeds, finished with finely chopped green onions. It’s a savory, sweet, and umami combo that infuses the tuna with so much flavor.

Tostada Chips OR Sieté Cassava Tortillas

Opt for your favorite crispy corn tostadas or (do as I do) bake a Siete tortilla in the oven until crisp for a grain-free and gluten-free tostada. 

Chipotle Aioli

A creamy element that’s simply mayonnaise blended with chipotle powder, lime juice, and a pinch of salt and pepper. This sauce adds a smoky, tangy layer that beautifully complements the tuna’s richness.

Avocado

Chopped avocado adds a creamy, lush texture that rounds out this dish.

Our Toppings: Cilantro & Crispy Shallots

Finish it off with the crunch and freshness of cilantro and crispy shallots—they also add an artful element to the visual presentation.

How to Buy and Prepare Raw Seafood at Home

If you typically leave the raw seafood to your favorite sushi restaurant, you’re not alone. I used to be intimidated to make raw fish dishes at home—or afraid that I might give us all food poisoning! With a little research and experience, I soon discovered that it’s simple with just a little know-how. 

When selecting sushi-grade tuna, visit a reputable fishmonger. I usually get mine from the fish department at Whole Foods or Central Market. That way, I can also chat with the fishmonger to check that it’s been handled and stored properly for raw consumption. This ensures the fish has been frozen to the proper temperature to kill any parasites, making it safe to eat raw. You can simply ask the fishmonger whether they have “sushi grade tuna.” And if the answer is yes? It’s all good to thaw and eat, no cooking required.

Tips for Tuna Tostadas Success

Marinate Your Tuna

The sweet soy-sesame marinade infuses the tuna with all that good flavor, so allow the tuna to marinate for at least 30 minutes.

Crisp Your Shallots

Crispy shallots are one of those finishing touches that feel restaurant-worthy, but they’re so worth making at home. All you have to do is thinly slice the shallots (I like to use a mandoline to make it easy on myself), then quickly fry them, and drain off the oil. You’re left with the most delicious little crispies that are soooo good on these tuna tostadas.

Assemble With Care

The beauty of this dish lies in its symphony of flavor and texture, so I like to be thoughtful in the order that I add the toppings. I spread a bit of the aioli over the tostada base, followed by the marinated tuna and avocado (chopped in similarly-sized pieces for the prettiest presentation). Add the crispy shallots and a few fresh cilantro leaves. Remember, you eat with your eyes first!

Spicy Tuna Tostada with Avocado and Crispy Shallots

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★★★★★

5 from 1 review

• Author: Camille Styles

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With Mexican-inspired flavors and a restaurant-worthy presentation, these tuna tostadas will bring the wow-factor to any dinner or gathering.

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Ingredients

Units USM

• 8 ounces sushi-grade tuna, chopped into 1” pieces
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 teaspoon sesame seeds (I like to toast them first)
• 2 green onions, thinly sliced
• 4 tostada chips OR 4 Sieté grain-free tortillas
• 1/4 cup mayonnaise
• 1 teaspoon chipotle powder (more or less, depending on how spicy you like it)
• juice of 1 lime
• kosher salt to taste
• 1 shallot, peeled and thinly sliced
• olive oil or avocado oil, for frying
• 1 avocado, pitted and chopped into 1” pieces
• fresh cilantro leaves for garnish

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Instructions

1. Marinate the tuna. In a small saucepan, combine the soy sauce and sugar. Warm over medium heat until just beginning to simmer, whisk together until the sugar dissolves, then turn the heat off and transfer to a medium bowl. Add the sesame oil, seeds, and green onions and whisk to combine. When the mixture is room temperature, add the tuna, toss well in the marinade, then cover and put in the refrigerator for at least 30 minutes.
2. Make the chipotle aioli. In a small bowl, whisk together the mayonnaise, chipotle powder, lime juice, and a pinch of salt. Set aside.
3. Fry the shallots. In a small sauté pan, coat the bottom with about ¼” of your frying oil. Heat over medium-high until a drop of water sizzles in it, then add your sliced shallot. Fry until golden, then stir the shallots around the pan until they’re all golden brown. Transfer to a paper towel-lined plate.
4. If using grain-free tortillas, place on a baking sheet and bake in a 400 F oven for about 8 minutes, until crisp. 
5. When ready to serve, spread a small spoonful of aioli over each tostada base. Top with your marinated tuna, evenly distribute the chopped avocado between the tuna pieces, then garnish with crispy shallots and cilantro leaves. Eat!

The post Spicy Tuna Tostadas With Avocado and Crispy Shallots appeared first on Camille Styles.

Why You’ll Love This Hot Honey Salmon Recipe

What really takes this salmon recipe over the top is the combination of sweet and spicy flavors in the honey glaze, plus the garlicky crunch of the coconut topping. It all comes together for a flavor profile that’s actually addictive, which isn’t a bad thing when you’re talking about a beautiful piece of salmon packed with protein, iron, vitamin B-12, and super healthy omega-3 fatty acids.

Plus, you can’t overstate the beauty of a dinner that comes together in under 10 minutes. It’s easy enough for busy spring weeknights, and special enough to serve for a weekend dinner with friends.

Ingredients for Hot Honey Salmon With Coconut Crunch

Here’s a rundown of what you’ll need to make this hot honey salmon recipe.

Salmon. For this recipe, I like to buy a 1-pound fillet of salmon and cut it into smaller pieces. You can either have the fishmonger remove the skin for you (which will make it easier to cut), or you can bake it with the skin on and it’ll slide right off when it comes out of the oven. Here’s a handy guide to buying the best salmon when you’re at the grocery store.

Hot honey. You’ve likely seen this trendy flavor profile on restaurant menus, and while you could purchase jarred hot honey, may I recommend my two-ingredient homemade version? Just combine 1 part sriracha with 3 parts honey, and you’ve got yourself a very spicy, very delicious hot honey glaze.

Coconut crunch. Ever since I landed on this toasted coconut crunch topping, I’ve been wanting to put it on everything. You warm a little olive oil in a skillet, then toast up garlic slices, sliced chili (because we need more heat, lol), and coconut flakes until it all becomes sweet and nutty. It’s the perfect topping for this salmon, or just about any “bowl” you whip up all season. I do recommend making this just before serving so you get that delicious crunch—it gets a bit soggy if you make it too far in advance.

How to Make Crispy Salmon in the Oven

I go though phases with my salmon, and in all honesty, I love them all. (Remember my slow-baked salmon phase?) Yes, it’s luscious and buttery and delicious, but sometimes I crave the texture of a crispy golden brown crust encasing a tender fish. When crispy is what I’m after, you can’t beat the broiler. And you may be surprised when I tell you how long to bake hot honey salmon. The broiler makes such quick work of it that this salmon is in and out of the oven in seven minutes or less.

I cut the salmon fillet into 3-inch pieces before cooking, which helps the interior of the salmon to cook through in the same amount of time that it takes the outside to crisp up. If you like a more medium-rare interior, you can leave the fillet whole when you cook it for a pink-on-the-interior finish.

Once my broiler is preheated, I place the salmon on a cast iron skillet, or a foil-lined baking sheet (for easier clean-up), drizzle with a little olive oil and a pinch of salt and pepper, and pop it under the broiler, about seven inches from the heat. After about four minutes, I pull it out and spoon on the honey glaze—you don’t want the glaze under the broiler for the entire cook time since it will burn. Place under the broiler for another three minutes. You’ll know it’s ready when the entire surface of the salmon is golden brown.

How to Serve Hot Honey Salmon

I made this recipe into a complete dinner by turning it into a “salmon bowl” with sweet potatoes and fluffy rice. The combo had slight Asian vibes with the heat of the sriracha and chilis, plus the coconut and cilantro flavors. I brushed the extra hot honey glaze over my sweet potatoes while they roasted in the oven, which brought everything together—and is definitely something I’d do again for a veg-focused dinner.

I also love serving this hot honey glazed salmon on top of a flavor-packed kale salad, or swap the sweet potatoes and serve alongside any interesting veggie side like Masala Corn Salad or Grilled Zucchini with Chili Mint Vinaigrette.

Hot Honey Salmon With Coconut Crunch

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★★★★★

4.8 from 39 reviews

• Author: Camille Styles

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10-minute Hot Honey Glazed Salmon is a simple, delicious, and healthy meal. With just a few ingredients, it gets super crispy under the broiler.

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Ingredients

Units USM

for the hot honey:

• 1/4 cup Sriracha
• 3/4 cup Honey

for the salmon:

• 1 pound center-cut salmon fillet, cut into 3” pieces
• Extra-virgin olive oil
• Salt and freshly ground black pepper

for the coconut crunch:

• 4 garlic cloves, thinly sliced
• 1/2 red chile or jalapeno, thinly sliced
• 1/2 cup unsweetened coconut flakes

for serving:

• Fluffy rice, honey-glazed sweet potatoes, cilantro

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Instructions

1. Preheat the broiler, and place a rack 7-10 inches from the heat source.
2. Make the coconut crunch. Heat 1 tablespoon oil in a small skillet over medium. Add garlic, chile, and coconut flakes. Cook, stirring, until garlic and coconut turn golden, about 5 minutes. Transfer to a small bowl, and add a pinch of salt.
3. Place salmon in the cast-iron skillet. Brush with olive oil, then sprinkle evenly with salt and pepper. Broil for 4 minutes.
4. While the salmon cooks, combine sriracha and honey in a small bowl.
5. Remove salmon from oven, brush with some of the hot honey, then return to oven and broil for another 2-3 minutes, until caramelized on top and cooked to your preference.
6. Serve salmon over rice and roasted sweet potatoes, drizzle extra hot honey over top, then top with coconut crunch and cilantro. Enjoy!

The post Hot Honey Glazed Salmon With Coconut Crunch—Yep, It’s As Addictive As It Sounds appeared first on Camille Styles.

Why You’ll Love This Vegetarian Chili Recipe

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

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

Ingredients You’ll Need for Vegetarian Chili

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

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

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

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

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

Crushed tomatoes. The essential base.

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

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

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

Vegetarian Black Bean & Sweet Potato Chili

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★★★★★

5 from 4 reviews

• Author: Camille Styles

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

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Ingredients

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

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Instructions

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

Notes

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

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

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

Ingredients You’ll Need for this Healthy Broccoli Cheddar Soup

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

How to Make Healthy Broccoli Cheddar Soup

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

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

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

How to Serve and Store Leftovers of this Soup

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

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

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

Healthy Broccoli Cheddar Soup

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★★★★★

5 from 5 reviews

• Author: Suruchi Avasthi

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

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Ingredients

Units USM

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

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Instructions

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

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

Why you’ll love this Sheet Pan Harvest Hash:

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

Ingredients You’ll Need for Sheet Pan Harvest Hash

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

Simple hacks and shortcuts

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

Ingredient swaps to customize your sheet pan harvest hash:

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

Health benefits that make this harvest hash so nourishing:

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

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

Sheet Pan Harvest Hash

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★★★★★

5 from 1 review

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

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

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Ingredients

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

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Instructions

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

Notes

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

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

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

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

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

A Satisfying Fall Salad

This dish is a celebration of texture, taste, and nourishment. And unlike many leafy green salads, it’s a truly filling one dish meal, whether you keep it vegetarian or add some additional protein to the mix (more ideas on that below.) Out of all the beautiful fall produce at the market this time of year, I get the most excited about the different varieties of winter squash to choose from. Honeynut, acorn, butternut, and kabocha—I love them all. (So much so that we just shared the ultimate guide on how to cook winter squash.) This one uses Delicata Squash (one of my faves) combined with nutty farro, creamy goat cheese, crunchy pecans, and more for an incredible combination of flavor and texture.

Ingredients in Delicata Squash Farro Salad

This is a salad that’s bursting with seasonal, fresh, wholesome ingredients:

• Cooked farro
• Delicata squash
• Red Onion
• Apple
• Crumbled goat cheese
• Toasted pecans
• Olive oil
• Balsamic Vinegar
• Honey
• Mustard
• Salt and Pepper
• Fresh Herbs

The harmony of sweet roasted squash, tangy goat cheese, and crunchy pecans, all brought together with the nutty taste of farro, creates a salad that’s as delicious as it is healthy.

How to Make This Fall Salad

Creating this farro squash salad is easy when you’ve got fresh fall produce as your inspiration. These ingredients don’t require much more than a simple roast in the oven to bring out all their natural sweetness. Follow just a few simple steps to build your salad (and feel free to add, omit, or freestyle! Salads are canvases that ripe for adaptation.)

Roast the Squash

Toss the sliced squash with olive oil, salt, and pepper, then roast until tender and caramelized.

Cook the Farro

Bring a pot of salted water to a boil, add the farro, and cook until tender yet chewy, about 30 minutes. Drain and cool.

Toast the Pecans

Spread out the pecans on a baking sheet, and cook in a 350 degree oven for about 7 minutes, until they smell toasty.

Prepare the Dressing

Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper to create a dressing that’s so versatile and absolutely addictive.

Assemble the Salad

In a large bowl, mix the farro with the roasted squash and red onions. Add the apples, drizzle the dressing, and toss to combine. Top with goat cheese, pecans, fresh herbs, salt, & pepper. Eat!and toss gently to combine.

Serve and Savor

Serve this luscious farro squash salad on its own as a main dish, or pair it with leftover roast chicken or a piece of broiled salmon for added protein. It’s ideal for a quiet night in, and it’s also an absolutely perfect side dish on the Thanksgiving table. This salad proves how delicious and satisfying seasonally-based eating can be. It tastes like wellness in the best way possible, and you will absolutely fall in love with this squash and farro salad.

Other fall salads you’ll love:

Apple Walnut Salad

Putting apples in a salad is one of the easiest ways to get to my heart. Throw in some walnuts and dried cranberries and it’s game over.

Sweet Potato & Caramelized Date Salad

This recipe has everything I crave in a salad: something creamy, something crunchy, something unexpectedly sweet, and something tangy.

Shredded Kale & Cranberry Salad with Tofu

Massaging the kale is key here, and the crispy tofu just gives it all a crunchy, satisfying, and delicious texture.

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Scroll on for the recipe…

Squash Farro Salad With Apple, Goat Cheese, & Pecans

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

No reviews

• Author: Camille Styles
• Total Time: 50 minutes
• Yield: 4

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Ingredients

Units USM

• 1 cup uncooked farro
• 1 delicata squash, halved, seeds removed, and sliced into 3/4” thick half-moons
• 1 small red onion, sliced
• 1 large apple, mandolined or thinly sliced
• 4 oz goat cheese, crumbled
• 1/2 cup pecans
• Olive oil (for roasting and dressing)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh herbs like cilantro, parsley, or basil (optional, for garnish)

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Instructions

1. Roast the Squash: Preheat the oven to 400°F. On a parchment or foil-lined baking sheet, toss the squash and red onion with a drizzle of olive oil, salt, and pepper until well coated.
2. Spread out in a single layer. Roast for 25-30 minutes, or until the squash is tender and edges are caramelized. Remove from oven and set aside to cool.
3. Cook the Farro: Rinse under cold water to remove any excess starch. Bring a medium pot of salted water to a boil.
4. Add the farro to the boiling water and cook for about 30 minutes, or until it is tender but still chewy. Drain the farro and let it cool for a few minutes.
5. Toast the Pecans: Spread out the pecans on a baking sheet, then pop in your oven for about 5 minutes until they start to smell toasty. Remove and let cool.
6. Prepare the Dressing: In a small bowl, combine 2 tablespoons of olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk together until the dressing is well combined and emulsified, then season with salt and pepper to toast.
7. Assemble the Salad: In a large bowl, combine the cooled farro with the roasted squash and sliced red onion.
8. Add the apple to the bowl, then drizzle dressing over top and gently mix.
9. Add the crumbled goat cheese, toasted pecans, and fresh herbs on top.
10. Serve in your favorite wood salad bowl in the center of the table!

Notes

• To add more protein to this salad, add shredded roast chicken or a piece of broiled salmon.
• You can make the salad up to a day in advance—add dressing just before serving.

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

Keywords: squash farro salad, thanksgiving salads, thanksgiving sides, grain salad

The post Fall in Love With This Squash & Farro Salad With Apples, Goat Cheese, & Pecans appeared first on Camille Styles.

The Best Pear & Cheese Pairings

Before we dive into the recipe, let’s talk pear and cheese pairings (say that five times fast, lol). Pears, with their sweet and juicy texture, have long been a classic complement to a range of cheeses. From the creaminess of Brie to the robust stinkiness of blue, pears’ versatility makes them an excellent pairing for various cheese options, but it’s hard to beat this pear-meets-mozzarella combo. Its melt-in-your-mouth quality ensures an unforgettable sandwich.

What You’ll Need to Make This Recipe

Ingredients:

• Ciabatta bread
• Fig preserves (I used fig butter from Trader Joe’s)
• Fresh mozzarella
• Arugula — its peppery bite balances out the creaminess
• Thinly-sliced prosciutto
• Pear — any firm, sweet variety works well
• Red pepper flakes
• Fresh rosemary
• Balsamic reduction

How to Make This Pear Grilled Cheese

1. First, we’re going to halve the ciabatta bread and toast it under the broiler until it’s golden.
2. Then we add our fig preserves to both sides.
   • To one side, add torn mozzarella, arugula, and prosciutto.
   • To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of red pepper flakes.
3. Pop back under the broiler for a few minutes until the cheese is perfectly melted.
4. Then we’re going to sprinkle some fresh rosemary and drizzle with balsamic reduction.
5. Press the two sides together, slice, and devour.

Getting the Perfect Melt

Since a grilled cheese with cheese that’s only halfway melted is a major letdown, let’s talk about how to get the full melt and gooeyness we’re looking for. I like to set my oven to broil and pop the sandwich underneath “open-faced” style to get an even melt without making the bread too soggy or the cheese too crispy.

Butter Versus Oil Versus Mayonnaise

You may or may not be aware that there’s a healthy debate on the interwebs about butter versus mayo on grilled cheese. While traditionalists swear by butter for its rich flavor and golden finish, others opt for mayo due to its even spread and crispy result. However, for our grilled cheese, we’re fully leaning into the Mediterranean flavors by using olive oil to toast the bread, and the fig preserves provide plenty of moisture inside the sandwich without the need for additional fats.

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Whether it’s a cozy evening indoors or casual night with friends, this prosciutto, mozzarella, and pear grilled cheese recipe promises to elevate your fall. Scroll on for the recipe…

Pear, Prosciutto, Mozzarella Grilled Cheese

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

No reviews

• Author: Camille Styles
• Total Time: 15 minutes
• Yield: 1 serving

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Filled with crunchy pear, salty prosciutto, and creamy mozzarella, this grilled cheese is the perfect sandwich for a cozy dinner.

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Ingredients

• 1 ciabatta roll, or a 5-6-inch piece of ciabatta bread
• Extra-virgin olive oil
• 2 tablespoons fig preserves
• A few pieces of torn mozzarella
• A handful of arugula
• 1/2 pear
• 1/4 teaspoon red pepper flakes
• 1 teaspoon chopped fresh rosemary
• Balsamic glaze/reduction

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Instructions

1. 1. Preparation: Set your oven to broil and place a rack on the upper third level.
   2. Toast the Ciabatta: Halve the ciabatta bread and brush both sides with a little olive oil. Toast the top sides until they’re golden. Flip and lightly toast the other sides.
   3. Add the Flavors: Spread fig preserves generously on both sides of the ciabatta.
   4. To one side, add torn mozzarella, arugula, and prosciutto. To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of red pepper flakes.
   5. Melt and Crisp: Pop both sides back under the broiler “open-faced style,” and broil until the cheese is perfectly melted.
   6. Final Touches: Once out of the oven, sprinkle some fresh rosemary and drizzle with balsamic reduction.
   7. Serve: Press the two sides together, slice, and enjoy your sophisticated grilled cheese.

• Prep Time: 10
• Cook Time: 5
• Category: lunch, sandwich

Keywords: pear grilled cheese, sandwich recipes

The post Make This Pear, Prosciutto, and Mozzarella Grilled Cheese When You’re Craving Comfort appeared first on Camille Styles.

Every fall, I return to those comforting flavors of pasta paired with brown butter and sage. For a recent dinner party I hosted to celebrate the changing seasons, I made an especially autumnal version with sweet potato gnocchi. It really doesn’t get cozier than this for a simple weeknight at home or a special occasion with friends. Read on for how this sweet potato gnocchi with brown butter and sage comes together.

Store-Bought vs. Homemade Sweet Potato Gnocchi

First, the big question—is it hard to make gnocchi by hand? The answer is that it’s actually quite simple, but it does take some time and patience. That’s way I’m sharing how to make this recipe using store-bought sweet potato gnocchi (Trader Joe’s makes the best, in my opinion)—and I’m also sharing how to make gnocchi from scratch if you’re so inclined.

I’m a big believer that preparing delicious food should also be stress-free, so if you have the time on a weekend for a fun little project, by all means, relish in the process of forming the gnocchi by hand. For those nights when you want comfort served fast? Grab a bag of the frozen goods and don’t feel the slightest bit guilty.

How to Pan-Fry Gnocchi

Pan-frying is my preferred way to make any type of gnocchi, as it yields that slightly crispy golden brown crust with a fluffy interior. Here are my tips for getting perfect pan-fried gnocchi every time:

1. Use a non-stick skillet. This is a must to ensure that golden brown crust doesn’t stick to the pan. These days, there are plenty of non-toxic options for non-stick—I usually use ceramic.
2. Get the pan really hot. Preheat the pan to medium high, then add half olive oil, half butter to evenly coat the bottom. The olive oil raises the smoke point so the butter doesn’t burn, and the butter adds delicious, nutty flavor.
3. Lay your gnocchi in a single even layer so that each gnocchi makes contact with the skillet. This is how you get that sear. If you’re making a lot, you may have to do this in multiple batches.
4. Carefully flip it. After about three minutes, check to see if the gnocchi is turning golden brown on the first side. If it is, use a fork or spoon to carefully flip each gnocchi to the other side. You want to try to leave as much of the “crust” on each gnocchi as possible. 
5. Don’t overcook. Let gnocchi cook on the second side for about three more minutes until warmed through and golden on both sides. Then you’re ready to add any other ingredients, sauces, herbs, or spices. 

The Flavor Enhancers

Gnocchi is a perfect canvas for so many ingredients, from slow-roast tomatoes to basil pesto to a simple handful of fresh herbs. For this recipe, I wanted to really lean into fall flavors, so I first prepared a simple sauté of wild mushrooms, did a quick fry of some sage leaves (I promise it’s simple), and drizzled brown butter over all of it. I have to say—this is probably my favorite gnocchi ever.

Read on for the recipe, and be sure to hop over to the fall nature-inspired dinner party I hosted with Casa Zuma, Woven, Martha Stoumen Wines, SriMu Cheese, and Sweet Laurel Bakery. We share the deets the full table setting, what we poured, and the delish (gluten-free and vegan!) pies we devoured for dessert.

Sweet Potato Gnocchi with Wild Mushrooms, Brown Butter, and Sage

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• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 2 servings

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This cozy sweet potato gnocchi recipe celebrates fall flavors—and you can make it with store-bought or homemade gnocchi.

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Ingredients

Units USM

• 1 bag frozen sweet potato gnocchi (or see the homemade gnocchi recipe, below)
• Extra-virgin olive oil
• 3 tablespoons butter, divided
• 2 cups sliced mushrooms—I like to use a mix of wild mushrooms, but any will do
• 12 fresh sage leaves
• Kosher salt and freshly ground black pepper
• Flaky salt for serving

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Instructions

1. Remove the sweet potato gnocchi from the freezer (or make fresh gnocchi using recipe below). Set aside.
2. Heat a large sauté pan over medium heat, then add 1 tablespoon of butter and a drizzle of olive oil to coat the pan. Add the mushrooms and cook, stirring occasionally, until very tender (about 7 minutes). Season with salt and pepper, and transfer to a bowl.
3. Wipe out the pan, then melt a tablespoon of butter and another drizzle of oil. Test the heat by adding a drop of water to the pan—if it sizzles, it’s ready. Add the fresh sage leaves in an even layer and fry for about a minute, then use a slotted spoon to transfer the sage to a paper-towel-lined plate.
4. Wipe out the pan again, then add the remaining tablespoon of butter to the pan. When it’s melted, add the gnocchi in an even layer.
5. Cook for about 3 minutes, then check to see if it’s golden brown on the first side. If so, use a fork or spoon to carefully flip each gnocchi, leaving as much of the crust intact as possible.
6. Cook for about 3 minutes on the second side until the gnocchi is warmed through. Add the mushrooms back into the pan and toss together.
7. Transfer the gnocchi to two bowls, then top each with fried sage leaves, a pinch of flaky salt, and a drizzle of olive oil if desired. Enjoy!

• Prep Time: 10
• Cook Time: 10

Keywords: Sweet potato gnocchi, pasta recipe

Homemade Sweet Potato Gnocchi

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• Author: Camille Styles
• Total Time: 35 minutes

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If you want to make your gnocchi from scratch, here’s the simple method. This is a really fun way to get in the kitchen with friends and family and cook together.

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Ingredients

Units USM

• 1 large sweet potato
• 1 cup whole milk ricotta
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon salt
• several grinds black pepper
• 1 1/4 cup flour (all-purpose or gluten-free)

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Instructions

1. Preheat the oven to 425. Wrap the sweet potato in foil and bake for about an hour, until very tender.
2. Scoop the sweet potato flesh into a large bowl (discard the skin), then add the ricotta, Parmesan, salt, and pepper. Use a fork to mix well until it’s all smooth. Add the flour 1/2 cup at a time, kneading gently after each addition.
3. When the dough is easy to handle, transfer to a floured work surface and form into a 9-inch loaf. Cut off a 1-inch slice from short end, then roll and stretch the slice into a rope. Cut the rope into 1-inch segments and transfer to a bowl.
4. Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rises to the top of the water. Drain and toss with a drizzle of olive oil. You’re done! Now you can either proceed with the rest of the recipe—or you can refrigerate or freeze the gnocchi to use later.

• Prep Time: 30
• Cook Time: 5
• Category: Gnocchi, pasta

The post Sweet Potato Gnocchi with Wild Mushrooms, Brown Butter, and Sage appeared first on Camille Styles.

I love a good chili recipe and have made Camille’s sweet potato and black bean chili more times than I can count. Since my Sundays are filled with football, and my calendar is blocked off for plenty of low-key nights at home, I decided it was time to expand my chili repertoire. This spin on the classic cool-weather meal doesn’t require much effort—only keeping a pot on the stove and setting out an array of toppings. Plus, “cooking” this lentil chili mostly looks like opening cans and adding them to the pot. (Okay—there’s a little chopping involved, too.)

This one-pot lentil chili recipe is vegetarian, packs the perfect amount of heat, and makes the most of all the savory flavors I crave from my favorite fall dish.

Ingredients for One-Pot Lentil Chili

Onions. The start of all great recipes. This aromatic will be the base of this chili.

Cumin, Coriander, and Paprika. I’m a stickler for freshly ground spices, and they certainly make a difference here. Use freshly ground cumin and coriander for warming flavors, and a little paprika to add smokiness.

Chipotle Chilis in Adobo. My favorite ingredient in this chili. It adds a depth of flavor that’s rich and smoky, with a slightly sweet heat that makes you think this chili has been cooking for hours.

Poblano Pepper and Jalapeños. For fresh flavor and more layered heat, I like adding poblano peppers and chopped jalapeños. The poblanos are totally optional but come highly recommended.

Diced Fire-Roasted Tomatoes and Tomato Sauce. I always have cans of tomatoes in all forms in the pantry for recipes like this. Fire-roasted tomatoes add another layer of smoky heat, and tomato sauce helps create a rich flavor.

Cocoa powder. I like the subtle sweetness cocoa powder adds to the sauce. It really rounds out the chili’s flavor.

Red Bell Pepper. I like adding red bell peppers to help balance out the flavor with a bit of sweetness. Plus, they add texture—and more veggies are always a good thing.

Corn. Because this is a vegetarian lentil chili, I like to add vegetables that will add texture and heartiness. The corn also introduces another layer of sweetness to help balance out the savory flavors.

Black Beans and Kidney Beans. Two different kinds of beans are best in terms of creating a variety of texture and flavors. But you’re welcome to use one or the other depending on what you have on hand.

Black Lentils. Lentils are a great source of plant-based protein and are a go-to pantry staple. Soak dried lentils overnight to ensure they cook all the way through.

Vegetable Broth. Homemade if you have it, but store-bought broth is convenient and often tastes just as good.

How to Prepare Lentils

I grew up in a lentil household. We had some kind of lentil on the dinner table almost every night. But… I’ve often made the fatal mistake of forgetting to soak them. While it’s not impossible to cook lentils without soaking, I don’t recommend taking the chance.

First, without soaking, lentils take a really long time to cook on the stove. You can cheat by using a pressure cooker, but the cook time is still much longer without a soak.

Second, soaking lentils helps improve digestion and nutrient absorption as the soaking neutralizes lectins and phytates in the lentils. 

To prep, add lentils to a large bowl and cover with double the amount of water. I let mine soak for about 24 hours in the fridge, but soaking overnight and even up to 4-6 hours helps. When you’re ready to make your chili, rinse the lentils off and cook as needed.

Toppings for Lentil Chili

I’m a toppings girl, and they’re admittedly my favorite part of this lentil chili. (And really all chili, to be honest.) Toppings let you build your perfect bowl, opting for a little crunch here and some creaminess there. Use whatever you have on hand. These are the options I use to stock my chili bar:

• Sour cream
• Cheddar cheese
• Goat cheese
• Diced red onions
• Chopped jalapeños
• Green onions
• Cilantro
• Avocado
• Roasted corn
• Corn chips
• Tortilla chips
• Cornbread
• Lime wedges

How to Store and Reheat Lentil Chili

The best part of this lentil chili is how easy it is to make a big batch to meal prep for the week and freeze for nights when you don’t want to cook. 

To store in the fridge, keep in an airtight container for up to five days. To reheat, add to a stovetop pot and bring up to a slow simmer for 10-15 minutes until warmed through. You can add a little extra broth if the sauce has thickened too much.

To freeze, cool completely and keep in an airtight container. To reheat, let thaw overnight in the fridge and then add to a stovetop pot and simmer to warm through. You can also reheat in the microwave.

One-Pot Vegetarian Lentil Chili

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★★★★★

5 from 1 review

• Author: Suruchi Avasthi

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Cozy, comforting, and perfect for football season (or anytime you’re craving a hearty meal)—this vegetarian chili makes the most of our favorite plant-based, protein-packed pantry staple.

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Ingredients

• 2-3 tablespoons olive oil
• 1/2 yellow onion, finely diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and Pepper to taste
• 4-5 ancho chilis in adobo sauce, seeded and very finely chopped
• 1 poblano pepper, chopped
• 1 jalapeño, seeded and chopped
• 1 red bell pepper, chopped
• 1 cup frozen corn, thawed
• 1 15-ounce can tomato sauce
• 1 15-ounce can diced tomatoes
• 1 tablespoon cocoa powder
• 3/4 cup black lentils, soaked overnight
• 4 cups of vegetable broth or water
• 1 15-ounce can black beans
• 1 15-ounce can kidney beans
• Optional: a squeeze of lime juice

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Instructions

1. In a large stovetop pot, add the olive oil and bring to medium heat.

2. Add the onion with a pinch of salt and let sweat until translucent. Add the cumin, coriander, paprika, a teaspoon of salt, black pepper, and the chopped and seeded ancho chilis. Cook for a few minutes until fragrant.

3. Add the poblano pepper, jalapeño, red bell pepper, and corn. Cook until the peppers start to soften.

4. Add the tomato sauce, diced tomatoes, and black lentils to the pot with the cocoa powder. Stir to combine and let cook for about 5 minutes. Add the broth and stir. Bring up to a simmer and cover the pot. Cook for about 30 minutes, stirring occasionally.

5. Add the black beans and kidney beans to the pot. Cover the pot and cook for another 15 minutes until the black lentils are completely cooked through. Turn off the heat. Taste and adjust salt as needed. If desired, add a squeeze of lime.

6. To serve, distribute hot chili in bowls and add desired toppings. Enjoy!

The post This Vegetarian Lentil Chili Has Single-Handedly Made My Weeknight’s Better appeared first on Camille Styles.

Why I Love This Vegan Butternut Squash Soup

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

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

Steps for Making Vegan Butternut Squash Soup

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

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

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

Tips for the Best Butternut Squash Soup

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

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

Storage and Freezing Tips

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

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

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• Author: Camille Styles

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

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Ingredients

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

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Instructions

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

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

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

The real question is, why aren’t we making pasta every night? Seriously—I’ve thrown all care and concern for the previously-vilified carbohydrates out the window and am turning to comfort with zero regrets. But of course, piles of rich, heavy pasta can start to not feel so great when you’re on your third serving. (Or enjoying it for the third night in a row.) That’s why I’ve been tinkering away in the kitchen, concocting healthier versions of some of my favorite, classic indulgences. And this creamy vegan butternut squash pasta might be my favorite healthy comfort food this fall and winter. Prepare yourself for major deliciousness ahead.

The Inspiration Behind This Vegan Butternut Squash Pasta

This vegan butternut squash pasta sauce recipe is inspired by my favorite pasta that I used to order at our neighborhood Italian joint. It was pretty much grown-up mac ‘n cheese. Picture a decadently cheesy sauce over soft, angel hair noodles. This version is a healthier take and earns bonus points for being both gluten and dairy-free. (Bonus: it’s so easy to prep.) It’s healthy enough to eat as often as you’d like without feeling weighed down from your pasta bender.

The Best Gluten-Free Pasta

For this recipe, I chose Banza angel hair chickpea noodles as the base. Out of all the grain-free pasta I’ve tried, this one wins in terms of texture and nutrition. These noodles are loaded with protein and fiber from chickpeas and are unbelievably satisfying. I’ve also found the brand’s penne noodles to be a win for this recipe. It’s safe to say that whatever type of noodle you have on hand should work just fine.

How to Create a Creamy Plant-Based Pasta Sauce

When I embarked on a mission to uncover the perfect dairy-free pasta sauce, I immediately turned to cashews. They have the ability to make anything creamy and rich without overpowering the flavor. When combined with the butternut squash sauce and dairy-free creamer, you get a delicious, rich base that’s smooth and buttery.

The “cheesiness” of the sauce is enhanced by the nutritional yeast and chickpea miso. Garlic adds an extra punch, and the vegetable broth helps it all blend into a smooth, velvety mixture that’s perfectly primed for coating the pasta. Make sure to save about a cup of pasta water before draining your pasta. This helps to help coat the noodles when you begin stirring in the sauce.

Choosing Your Pasta Toppings

So now let’s talk about the unsung heroes of pasta: the edible accessories we call toppings. While I’m all about garnishes, it’s possible to go overboard and take away from the actual dish. In this recipe, we have a combination of crispy bacon bits, fried sage leaves, shaved vegan parmesan, and red pepper flakes to round it all out.

This recipe makes a little bit of extra sauce which is great to store in the fridge as a go-to melted cheese substitute. It’s a little bit sweeter but is perfect with tacos, nachos, and more. The pasta is best served immediately and enjoyed warm. Time to dig in!

Creamy Vegan Butternut Squash Pasta

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• Author: Michelle Nash
• Diet: Vegan

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This creamy butternut squash pasta is the lightened-up version of your favorite comfort food dish. It’s gluten- and dairy-free—and of course, delicious!

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Ingredients

Units USM

• 12 ounces chickpea pasta (I used Banza)
• 8 ounces bacon
• 2 tablespoons olive oil
• 2 heaping cups butternut squash, cubed
• 1/2 cup raw cashews
• 3 garlic cloves
• 1/3 cup vegetable broth
• 1/4 cup Nut Pods dairy-free creamer (unflavored)
• 2 tablespoons chickpea miso
• 1 tablespoon nutritional yeast
• Handful of fresh sage leaves
• Salt
• Ground black pepper
• Optional toppings: red pepper flakes or vegan parmesan (I use Violife)

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Instructions

1. Preheat oven to 425 F. Cut the butternut squash into cubes and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and transfer to a parchment paper-lined baking sheet. Roast for 35 minutes or until golden brown.
2. Meanwhile, add bacon strips to a foil-lined baking sheet and bake until crispy, about 15 minutes. Transfer to a paper towel and set aside.
3. Add 2 cups of cooked squash, 1/2 cup cashews, garlic cloves, vegetable broth, creamer, chickpea miso, nutritional yeast, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a blender. Add additional vegetable broth as needed and blend until creamy. Add salt and pepper to taste.
4. Add pasta of choice to boiling water and cook according to package instructions. While the pasta is cooking, transfer your bacon strips to a bowl and break them up into small pieces using your fist. Once the pasta is cooked, drain the pasta in a colander but leave behind 1 cup of pasta water in the pot.
5. Return the pasta to the pot with the pasta water and gradually pour in the sauce to coat the pasta (you will likely have extra). Once the pasta is creamy and completely coated with sauce, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.
6. Heat oil in a small pan over medium-high heat. Once hot, add the sage leaves and fry until crispy. Transfer to a plate lined with paper towels and sprinkle with salt. Once cooled, scoop the pasta into bowls and top with the fried sage leaves and bacon bits.
7. Optional: Top with shaved vegan parmesan and red pepper flakes. Serve warm and enjoy!

• Category: Pasta

The post This Creamy Butternut Squash Pasta Is Total Comfort Food (With a Healthy, Dairy-Free Twist) appeared first on Camille Styles.