This dish combines the freshness of summer vegetables with the heartiness of grilled salmon, making for a delightful and satisfying meal. < Back Grilled Salmon Rice Salad Prep Time: 20 minutes Cook Time: 12 minutes Serves: 4-6 Servings About the Recipe You know those meals that just work —a little cozy, a little fresh, and full of flavor? That’s exactly what this grilled salmon and rice salad is. The salmon gets beautifully crisp on the edges, then it's all tossed with warm jasmine rice, sweet corn, bok choy, and loads of herbs. It’s colorful, satisfying, and just the kind of thing you’ll want to make on repeat. I’ve been on a bit of a roll with these hearty, veggie-packed salads lately. If you’ve tried my Kale and Barley Salad , or that creamy Dill-icious Potato Salad I made with Selefina’s blend, you know what I mean. And if you’re into warm, comforting dishes that don’t skimp on the veg—like my Stuffed Squash —you’ll probably love this one too. It’s perfect for an easy weeknight dinner or something a little elevated for a backyard get-together. Just simple ingredients, grilled goodness, and lots of flavor in every bite. SKIP TO RECIPE CARD Light, Fresh, and Satisfying : This salad combines the wholesome heartiness of rice with fresh veggies and protein-rich grilled salmon, making it a complete, nourishing meal. Balanced Flavor and Texture : With the smoky flavor of grilled salmon, fluffy rice, and crisp veggies, every bite offers a delicious balance of textures and flavors. Perfect for Any Season : Enjoy it warm in the cooler months or chilled as a refreshing summer dish, making it versatile for year-round enjoyment. Great for Meal Prep : Easy to make ahead, this salad is an ideal choice for busy days. Just grill the salmon and assemble when you’re ready to enjoy. Customizable and Adaptable : Add your favorite vegetables, such as cucumber, avocado, or bell peppers, to make it uniquely yours. A sprinkle of herbs or a squeeze of lemon also brings it to life! Packed with Omega-3s and Fiber : Salmon provides heart-healthy omega-3s, while the rice and veggies offer fiber and essential nutrients, creating a well-rounded, nutritious dish. What You'll Love Can I use other types of rice? Absolutely! This salad works well with jasmine, basmati, wild rice, or even a blend of grains for added texture and flavor. Can I make this salad ahead of time? Yes! You can grill the salmon and cook the rice ahead. Store them separately and assemble the salad just before serving to keep it fresh and vibrant. What’s the best way to grill salmon for a salad? For even grilling, season the salmon and cook it over medium heat until the edges are crispy and the center is just opaque. This helps retain a juicy, tender texture that pairs well with the salad. How long does this salad keep? Stored in an airtight container in the refrigerator, this salad lasts up to 2 days. It’s a great option for meal prep or next-day lunches. Can I substitute the salmon with another protein? Yes, grilled shrimp, chicken, or tofu are delicious alternatives that complement the rice and vegetables beautifully. Frequently asked Questions Ingredients Salmon Marinade 1 tablespoon olive oil 1 tablespoon soy sauce 1 lime, juiced 1 clove garlic, minced salt, and pepper to taste Salad 2 salmon fillets 1 cup cooked jasmine or basmati rice (cooked & cooled) 1 cup fresh corn kernels (grilled or sautéed) 2 cups baby bok choy, thinly sliced 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, thinly sliced 2 tablespoons fresh cilantro or green onions, chopped (optional) Dressing 3 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon lime juice 1 teaspoon honey 1 clove garlic, minced Salt and pepper, to taste Preparation Why Salmon Salad with Bok Choy Should Be Your Next Go-To Meal If you're looking for a healthy, delicious, and easy-to-make meal, this salmon salad with bok choy is a must-try. Packed with omega-3 fatty acids, high-quality protein, and a mix of vibrant vegetables, this salad is not only nutritious but also incredibly satisfying. The Benefits of Eating Salmon Salmon is a powerhouse of nutrients. Rich in omega-3 fatty acids, it supports heart health, reduces inflammation, and promotes brain function. Including salmon in your diet can also improve your skin health and boost your mood. Plus, it’s a great source of high-quality protein, making it perfect for those looking to build or maintain muscle. Bok Choy: A Nutrient-Dense Green Bok choy, also known as Chinese cabbage, is another star in this salad. It's low in calories but packed with vitamins A, C, and K, along with calcium and magnesium. Bok choy adds a delightful crunch and a subtle, slightly peppery flavor to the salad, making it a refreshing complement to the rich, savory salmon. Perfect for Meal Prep This salmon salad with bok choy is ideal for meal prep. You can cook the salmon and chop the vegetables ahead of time, storing them separately until you're ready to assemble. The salad holds up well in the fridge, so it's perfect for packing for lunch or enjoying as a quick dinner on busy days. Let's get started! 1.Cook your rice: Before preparing the rest of the ingredients, wash and cook your rice as per the instructions on the package. 2. Marinate the Salmon: In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon soy sauce, lime juice, minced garlic, salt, and pepper. Marinate the salmon fillets in this mixture for at least 15 minutes. 3. Grill the Salmon: Preheat your grill or a grill pan over medium-high heat. Grill the salmon fillets for about 4-5 minutes per side, or until cooked through and slightly charred. Let the salmon cool slightly, then flake into large chunks. 4. Prepare the Vegetables: Grill or sauté the corn kernels until tender and slightly charred. Thinly slice the baby bok choy, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. 5. Make the Dressing: In a small bowl, whisk together the remaining olive oil, soy sauce, rice vinegar, honey, salt, and pepper to taste. 6. Assemble the Salad: In a large bowl, combine the cooled rice, grilled corn, sliced bok choy, cherry tomatoes, cucumber, and red onion. Drizzle the dressing over the salad and toss to combine. 7. Serve: Divide the rice salad among plates or bowls. Top each serving with chunks of grilled salmon. Garnish with chopped cilantro or green onions if desired. This rice salad is a vibrant, refreshing dish perfect for summer meals. The combination of flavors and textures from the grilled salmon, fresh vegetables, and tangy dressing makes it a delicious and healthy choice. How to Make It Your Own Feel free to customize this salad to suit your taste. Add some avocado for extra creaminess, sprinkle sesame seeds for a nutty flavor, or toss in some quinoa or brown rice for a heartier meal. A drizzle of a homemade ginger-soy dressing can elevate the flavors, tying the dish together beautifully. Final Thoughts Incorporating more fish and leafy greens like bok choy into your diet is a great way to enhance your overall health. This salmon salad with bok choy is not only easy to prepare but also loaded with nutrients that will leave you feeling nourished and energized. Whether you're looking for a quick weeknight dinner or a meal prep option, this salad is a fantastic choice. Recipe Card Recipe Card Previous Next

A fragrant and flavorful Vietnamese dish, featuring a rich broth, tender beef, and fresh herbs, a perfect comforting meal. < Back Pho Noodle Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6 Servings About the Recipe Pho soup holds a special place in my heart, not just as a delicious and comforting meal, but as a nostalgic connection to my childhood in Montreal. Growing up in this vibrant and multicultural city, I was fortunate to be surrounded by a diverse array of culinary delights. Among these, Pho soup quickly became one of my favorite take-out meals. The rich, aromatic broth, tender slices of beef, and fresh, crunchy bean sprouts create a harmonious blend of flavors and textures that I find utterly irresistible. Today I love making this a special lunch treat or as an easy healthy supper that I know my whole family will enjoy. SKIP TO RECIPE CARD Authentic, Flavorful Broth : This pho soup is made with a deeply flavorful broth, simmered with aromatic spices like star anise, cinnamon, and cloves for a rich, authentic taste. Perfect Balance of Freshness and Warmth : With its warm, comforting broth and fresh toppings, each bowl is a satisfying balance of warmth, spice, and vibrant herbs. Customizable to Your Preferences : Add your favorite proteins—like beef, chicken, or tofu—and adjust the spice level to make the soup exactly how you love it. Great for Meal Prep : The broth can be made in advance and stored for a quick, flavorful meal anytime. Just reheat, add noodles, and top with your favorite ingredients. Nutritious and Light : Pho noodle soup is packed with nutrients from the broth, veggies, and herbs, offering a filling meal that’s light enough for any time of day. Perfect for Any Weather : Enjoy it steaming hot on a cold day or with extra fresh toppings during warm months for a refreshing twist. What You'll Love What type of noodles are best for pho? Rice noodles, especially flat rice noodles, are traditional for pho. They absorb the broth well and have a tender, silky texture that pairs perfectly with the soup. Can I make pho broth ahead of time? Yes! Pho broth actually tastes better when it’s made ahead and allowed to sit. Prepare it a day in advance, refrigerate, and reheat when ready to serve. What toppings should I add to pho? Classic toppings include fresh herbs (like basil, cilantro, and mint), bean sprouts, lime wedges, and thinly sliced chili peppers. Customize it with your favorites for added flavor and texture. Can I make a vegetarian version of pho? Absolutely! Use vegetable broth and add hearty vegetables like mushrooms, carrots, and tofu for a satisfying, plant-based option. How do I store leftover pho? Store the noodles and broth separately in the refrigerator to prevent the noodles from absorbing too much liquid. Reheat and combine just before serving for the best texture. Frequently asked Questions Ingredients 8 cups beef or chicken broth 1 onion, sliced 3-4 slices of ginger 2-3 star anise 3-4 cloves 1 cinnamon stick 1 tablespoon fish sauce 1 tablespoon soy sauce 1 teaspoon sugar 8 oz dried rice noodles 8 oz thinly sliced beef (eye of round or sirloin) Optional toppings: bean sprouts, Thai basil, cilantro, lime wedges, thinly sliced chili peppers, hoisin sauce, sriracha sauce Preparation What Makes Pho So Special? Pho is more than just a soup; it's a cultural icon in Vietnam. Traditionally enjoyed as a breakfast dish, pho is now savored at all times of the day. The magic of pho lies in its broth, typically made from beef bones simmered for hours with a blend of spices like star anise, cinnamon, and cloves. This slow-cooking process extracts deep flavors, resulting in a broth that's both fragrant and flavorful. Health Benefits of Pho Pho is not just delicious; it's also packed with health benefits. The broth is rich in collagen, which is great for skin and joint health. The herbs commonly used in pho, such as cilantro and basil, are full of antioxidants and vitamins. Additionally, the rice noodles are gluten-free, making pho a great option for those with gluten sensitivities. Tips for Perfecting Your Pho at Home Start with Quality Ingredients: The quality of your ingredients can make or break your pho. Opt for fresh herbs, high-quality beef bones, and authentic rice noodles. Skim the Broth: If you are making your broth from scratch, regularly skim off any impurities that rise to the surface during the simmering process. This will help you to achieve a clear and clean-tasting broth. Customize to Your Taste: Pho is highly customizable. Add more herbs, lime juice, or even chili peppers to suit your taste preferences. Serve with Traditional Accompaniments: Pho is typically served with fresh bean sprouts, lime wedges, and a variety of herbs. Don't forget to add hoisin sauce and sriracha for that authentic touch. Let's get started! In a large pot, dry roast the onion and ginger slices until slightly charred. Add star anise, cloves, and cinnamon stick and continue to roast for a minute until fragrant. Pour in the beef or chicken broth and bring to a boil. Once boiling, reduce heat and let simmer for at least 30 minutes to allow the flavors to meld. While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside. Strain the broth to remove the solids and return the clear broth to the pot. Stir in fish sauce, soy sauce, and sugar. Adjust seasoning to taste. Divide the cooked noodles and sliced beef among serving bowls. Ladle the hot broth over the noodles and beef, ensuring they are fully submerged. Serve immediately with optional toppings on the side for diners to customize their bowls according to their preferences. Pairing Pho with Side Dishes While pho is often enjoyed on its own, pairing it with light Vietnamese side dishes like spring rolls or a fresh papaya salad can elevate your meal. These sides add texture and variety, complementing the warm, soothing nature of the soup. Pho: A Dish for All Seasons Pho isn't just a winter dish; its light yet nourishing nature makes it perfect for any season. In the summer, a bowl of pho can be refreshing, while in the winter, it's the ultimate comfort food. Conclusion Making pho noodle soup at home might seem daunting, but with the right ingredients and a bit of patience, you can create a bowl that rivals any restaurant. Whether you're new to Vietnamese cuisine or a pho aficionado, this dish is sure to become a favorite in your household. Recipe Card Recipe Card Previous Next

Enriched with coriander and cumin, this soup is a heartwarming blend of earthy sweetness and spices, perfect for colder weather days. < Back Beet and Butternut Squash Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6 Servings About the Recipe This Beet and Butternut Squash Soup is one of those recipes that feels as good to make as it does to eat. The combination of sweet squash, earthy beets, and warming spices like cumin and coriander creates a soup that’s both vibrant and deeply satisfying. A splash of coconut milk makes it creamy without any dairy, and the beets give it a naturally bold pink hue that makes each bowl feel a little extra special. If you’ve already tried my Spiced Pumpkin Soup or the Turmeric & Coconut Soup , you’ll love this one too — it’s in that same cozy, nourishing family of flavors. Simple, soul-warming, and perfect for days when you want something wholesome without a lot of fuss — whether you're making it just for yourself or sharing it with people you love. SKIP TO RECIPE CARD Vibrant & nourishing – The rich pink-orange hue from the beets and squash makes this soup as beautiful as it is nourishing. Warming spices – Ground cumin and coriander add gentle warmth and depth without overwhelming the earthy-sweet flavors. Creamy, dairy-free comfort – Thanks to coconut milk, this soup is luxuriously creamy while staying completely plant-based. Perfect for meal prep – It stores well in the fridge or freezer, making it ideal for make-ahead lunches or cozy dinners all week. Flexible toppings – A dollop of yogurt, a swirl of coconut cream, or a handful of microgreens — dress it up or keep it simple. What You'll Love Can I roast the vegetables instead of sautéing them? Absolutely. Roasting the beets and squash first adds a lovely depth of flavor. Just toss them in olive oil, roast until tender, and blend them into the soup base. What if I don’t have coconut milk? You can substitute with heavy cream, whole milk, or even cashew cream if you prefer. The flavor will change slightly, but the soup will still be deliciously creamy. Is this soup freezer-friendly? Yes! Let it cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Reheat gently on the stovetop and stir well to recombine. Can I use pre-cooked or canned beets? You can, especially if you're short on time. Just note that the color may be even more intense, and the flavor slightly more earthy. Add them toward the end of cooking. Can I blend it chunky or smooth? Totally up to you! Use an immersion blender for a smooth, velvety texture or blend only part of the soup if you like a little more body and texture. What are good garnishes or add-ins? Try topping with plain yogurt or crème fraîche, toasted pumpkin seeds, a drizzle of chili oil, or fresh herbs like coriander, mint, or dill. A slice of crusty bread on the side never hurts either. Frequently asked Questions Ingredients 2 medium-sized beets, peeled and diced 1 small butternut squash, peeled, seeded, and diced 1 onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon ground cumin 4 cups vegetable broth 1 cup coconut milk Salt and pepper, to taste Olive oil, for sautéing Plain yogurt (optional for garnish) Fresh coriander leaves or microgreens, (optional for garnish) Preparation Heat a large pot over medium heat and add a bit of olive oil. Sauté the chopped onion until translucent. Add the minced garlic and sauté for another minute until fragrant. Stir in the ground coriander and cumin, cooking for an additional minute to toast the spices. Add the diced beets and butternut squash to the pot. Stir well to coat the vegetables with the spices (for this particular recipe, I decided to roast my squash first, instead of cooking it in the soup, both work- you can even use pre-cooked beets (you can sometimes find them pre-cooked at the grocery store. This would decrease the cook time necessary for this recipe) Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes or until the vegetables are tender. Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches. Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld. Serve the soup hot, garnished with a dollop of plain yoghurt, fresh coriander leaves or microgreens. Recipe Card Recipe Card Previous Next

Indulge in this moist and decadent Chocolate Cherry Bundt Cake, featuring a delightful tart cherry filling. < Back Cherry Chocolate Bundt Cake Prep Time: 25 minutes Cook Time: 40-50 minutes Serves: 8-10 Servings About the Recipe If you’ve ever fallen for the deep cherry-chocolate layers of a classic Black Forest Cake , you’re going to love this cozy, bundt-style twist. My Chocolate Cherry Bundt Cake brings together rich cocoa, juicy cherries, and a hint of almond in every forkful. It’s the kind of dessert that looks impressive but feels deeply comforting—like a blend between the festive flair of my Cranberry Pecan Turnover Cake and the chocolatey elegance of my Cacao-Spiced Bundt Cake . What makes this cake shine (besides the glossy ganache drizzle) is the unexpected balance: sweet, tart, fudgy, and just the right amount of indulgent. And if you’re someone who thinks cherries and chocolate are a match made in dessert heaven, you’re in for a treat. Whether you're baking for a holiday table, a special birthday, or just a Tuesday that needs some magic, this bundt cake delivers big on flavor with minimal fuss. SKIP TO RECIPE CARD Chocolate Lover’s Dream – Rich, deep cocoa flavor in a moist, tender crumb that satisfies every craving. Juicy Cherry Center – A sweet-tart cherry filling adds bursts of fruitiness to every slice. Elevated with Almond – A splash of almond extract adds a warm, nostalgic note that pairs perfectly with both chocolate and cherries. No Fuss, Big Reward – It looks like a showstopper, but it’s a breeze to bake and comes together without fancy equipment. Year-Round Favorite – Use fresh, frozen, or jarred cherries, making this beauty doable any time of year. Ganache Drizzle – That glossy chocolate finish makes it feel extra luxurious—because we all deserve a little drama on our dessert plate. What You'll Love Can I use frozen or canned cherries instead of fresh? Absolutely! Frozen cherries work beautifully—just thaw and drain them first. If using canned, look for unsweetened or lightly sweetened, and skip the syrup. You can even reserve a bit of the cherry liquid to use in the ganache for extra flavor. Can I make this cake in advance? Yes! This bundt cake keeps wonderfully. You can make it a day ahead and store it covered at room temperature. The flavors even deepen overnight. Do I have to use almond extract? Almond extract gives this cake that nostalgic, Black Forest-like flavor, but if you’re not a fan, you can swap it for vanilla or even a splash of cherry brandy for something more grown-up. How should I store leftovers? Wrap the cake tightly or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months. Can I skip the ganache? Of course—but we highly recommend it! The ganache adds moisture and a gorgeous finish. If you’d rather skip it, dust the cake with powdered sugar for a simpler touch. Frequently asked Questions Ingredients For the Cake: 190g (1½ cups) all-purpose flour 400g (2 cups) granulated sugar 6g (1½ tsp) baking soda 5g (1 tsp) salt 227g (1 cup) unsalted butter, melted – plus extra for greasing the pan 180ml (¾ cup) hot water 100g (1 cup) cocoa powder – plus extra for dusting the pan 240g (1 cup) sour cream 3 large eggs 1 tbsp almond extract For the Cherry Filling: 4 cups pitted cherries (fresh or frozen) 45ml (3 tbsp) water 25g (2 tbsp) granulated sugar 1 tbsp almond extract For the Chocolate Ganache: 85g (3 oz) unsweetened dark chocolate, chopped 120ml (½ cup) heavy cream 15g (2 tbsp) powdered sugar 1 tsp almond extract Reserved cherry juice from the filling Preparation This bundt is amazing! You will not believe how moist it is. I got a tip once from a baker friend of mine that told me to add some hot water to the batter to help make it lighter in texture. I ended up researching the validity of her suggestion and I discovered that infact hot water does improve the texture of the cake. I can definitely attribute the fluffy moistness of this cake to her and the tip she gave me years ago. What I found was that hot water is often used in cake batters for a few reasons. Firstly, it helps to dissolve and fully incorporate ingredients like cocoa powder or chocolate, resulting in a smoother texture and enhanced chocolate flavor. Additionally, hot water can help activate the leavening agents in the batter, such as baking powder or baking soda, promoting a lighter and more tender cake. The hot water also contributes to the overall moisture of the cake, keeping it soft and preventing it from drying out during the baking process. I like to begin the process of making this cake by preparing the cherry filling, so that once the batter is ready, the assembly will be easy-peasy. You can either buy pitted cherries (which of course is easier and will save you a step). But you can also use fresh cherries (as I did) and have fun pitting them yourself. I find the easiest way to do this is by getting a bottle with a neck that is slightly smaller than your cherries and using a chopstick (or other similar poking tool) to poke out the cherry pit into the glass bottle. Once you have pitted all of your cherries, add them to a small saucepan with the sugar and water. Cook until the cherries have softened and released their juices (5-8 minutes). Remove from the heat and stir in the almond extract. Let this mixture cool as you prepare the cake batter. Begin by sifting together the flour, sugar, baking soda and salt in a large mixing bowl. In a separate bowl, melt your butter in the microwave. To it, add the hot water and sift in the cocoa powder. Mix until everything is well incorporated and you are left with a smooth chocolate batter. In a third mixing bowl mix together the eggs, sour cream and almond extract. Mix until smooth. Add the egg mixture to the chocolate mixture and use a whisk to make sure that everything is well incorporated. Once you have achieved a smooth consistency, use a rubber spatula to fold in the dry ingredients. Keep folding until all of the dry ingredients are thoroughly blended into the chocolate mixture. Preheat the oven to 350F . Prepare your bundt cake pan by using a pastry brush to brush the sides with a small amount of melted butter. Make sure to brush into the small spaces to ensure that the cake will come out smoothly. Next, dust the buttered cake mold with a thin layer of the extra cocoa powder. You have now given the pan a nice chocolaty non-stick layer. Pour half of the batter into the cake mold. Now scoop out the cherries from your cherry syrup mixture, keeping the juices to use for the ganache. Add a layer of cherries on top of the first layer of cake batter. Once all the cherries have been added top with the remaining chocolate batter. I like to place the cherries ontop of the first layer so that they do not touch the sides of the bundt pan. This will keep the nestled in between the chocolate layers and keep the cherry juices from running out. Place the cake onto the center rack of the oven and bake for 40-50 minutes or until a skewer inserted into the center comes out clean. Remove the cake from the oven and let the cake cool in the bundt form for 10-15 minutes before turning it over and letting the cake cool completely on a wire cooling rack. While the cake cools, you can prepare the chocolate ganache drizzle. In a medium bowl melt the chocolate (I use the microwave and melt the chocolate at 15 second intervals, stirring after each one, until the chocolate is smooth). Add in the remaining cherry juice from the cherry filling, the cream, sugar and almond extract until you have a smooth runny consistency. If you find it is too thick, you can add a little more cream. Once the cake has cooled completely, pour over the chocolate ganache. Add some extra cherries to the top for an extra layer of fancy. Et voila! Serve and enjoy! Promise you'll get flooded with compliments when you serve this for dessert! Recipe Card Recipe Card Previous Next

Made with Lebanese cucumbers these Dill Pickles entice with their satisfyingly crisp texture and boldly tangy flavor. < Back Homemade Dill Pickles Prep Time: 10 minutes Cook Time: 24 Hour Refrigeration Serves: 1 Jar About the Recipe I’ve had a thing for pickles for as long as I can remember. As a kid, I’d happily eat an entire jar straight from the fridge—and honestly, not much has changed. The more sour, the better. If there’s a pickle around, you can bet I’m grabbing one (or three). There’s just something about that perfect balance of crunch and tang that hits every time. While I don’t have a whole collection of pickling recipes on the blog just yet , I do have a few briny favorites—like my cozy pickle soup and these eye-catching beet-pickled deviled eggs . But today’s all about the classic: crisp, garlicky, homemade dill pickles. Easy to make, even easier to devour. Let’s get into it. SKIP TO RECIPE CARD Big Crunch, Bold Flavor – These pickles are extra crispy with that addictive garlic-dill punch. Quick & Easy – No canning needed! Just a few ingredients and a little fridge time. Customizable – Love it extra garlicky or heavy on the dill? Go wild. Perfect for Snacking (or Midnight Raids) – No judgment here. I’ve definitely snacked straight from the jar. A Gateway Pickle Recipe – Once you make these, you'll start eyeing everything else in your fridge like, “Could I pickle that too?” What You'll Love Do I have to use pickling cucumbers? Yes, ideally. Pickling cucumbers (like Kirby or Persian cucumbers) have the best crunch and texture. Regular slicers can get soggy. Can I make these spicy? Absolutely. Add red pepper flakes, sliced jalapeño, or even a whole dried chili to the jar for some heat. How long do they need to sit before eating? They’re good after 24 hours, but for full flavor and crunch, I recommend waiting at least 2–3 days. How long do they keep? These fridge pickles will stay crisp and tasty for up to 4–6 weeks in the fridge (if they last that long). Can I reuse the brine? Once, maybe—if you’re pickling another batch right away. But the flavor and acidity weaken, so for best results, use fresh brine each time. What’s the white film at the top of my jar? It’s harmless and usually just from the garlic or natural fermentation. If it bothers you, skim it off. If anything smells off or funky (in a bad way), toss it. Can I can these for shelf-stable storage? This recipe is made for refrigerator pickles. For shelf-stable pickling, you'd need to use a tested water bath canning method with specific acidity levels. Frequently asked Questions Ingredients 4–5 Lebanese or Persian cucumbers 1 cup (240 ml) white vinegar (or pickling vinegar) 1 cup (240 ml) boiling water 1 teaspoon (4g) granulated sugar 1 tablespoon (9g) mustard seeds 1 tablespoon (8g) coriander seeds 3–5 whole cloves 2–3 sprigs fresh dill (+ a little patience) Optional Add-Ins: 2–3 garlic cloves, smashed 1/2 teaspoon chili flakes or 1 sliced jalapeño for heat A few black peppercorns A pinch of turmeric (for color and subtle depth) Preparation Making homemade pickles is so easy. If you are like me, they will disappear so quickly that no extra ''canning' work is necessary. If you do want to can them to be able to shelve them longer, it is important you follow the proper canning steps. But, for the sake of this recipe, we will simply concentrate on the ingredients and the how-to of making your very own pickles from scratch. This recipe can be used on other kinds of vegetables too, but my favorite is to use persian or lebanese cucumbers. They make for the perfect size of pickle and have a crunch that can't be beat! Steps to making homemade dill pickles: Add mustard seeds, coriander seeds, cloves, dill, and any optional add-ins directly a clean jar (any jar will do as long as it has a tight fitting lid). Wash and slice cucumbers as desired (spears, rounds, or halves). Pack tightly into to the jar. Boil water in a small saucepan on the stove. Once your water is boiling, remove it from the heat and stir in the sugar until it has desolved. Add in the vinegar and stir again. This is where your patience has to come into play. Once your jar of pickle heaven has cooled down to room temperature. Close the lid and stick them in the refrigirator overnight. I suggest to wait a minimum of 24 hours before digging in. If you can, I even suggest waiting 2-3 days. Honestly, the longer you can hold out, the better. It just means the flavors have more time to mingle. Once your patience can't stand it any longer, dig in! You'll find out that you may want to double or triple your batch next time. From personal experience, one jar is just simply not enough. Bon apétit! Recipe Card Recipe Card Previous Next

These cinnamon buns boast a tender, pillowy texture with layers of cinnamon-infused sweetness. Perfect for any brunch occassion. < Back Cinnamon Buns Prep Time: 15 minutes + rise time Cook Time: 25 minutes Serves: 10-12 Servings About the Recipe Let’s talk about Cinnamon Buns . Is there any pastry more beloved, more impossible to resist? I honestly don’t think so. With their soft, pillowy dough, swirls of sweet-spiced filling, and that creamy glaze melting over the top—these buns are pure comfort in pastry form. They’re not just a treat—they’re a warm hug on a plate, a taste of home, and an easy excuse to gather around the kitchen table. I bake them for every holiday brunch (yes, even Banana Cinnamon Buns have made an appearance), but this classic version will always have my heart. That center swirl? The one where the cinnamon sugar caramel pools at the bottom? Easily the best bite of the whole pan. I used to make mine with regular baker’s yeast, but since diving into the world of sourdough, I’m finding every excuse to use my discard. After all that effort feeding and caring for it, there’s no way I’m letting it go to waste. Just like in my Maple Brioche , sourdough discard adds that perfect tender texture and a subtle tang that makes the dough extra special. And if you’ve made my Chocolate Rolls , you already know—sweet, swirled, and a little indulgent is my kind of baking. So let’s get to it! These cinnamon buns are the kind of recipe that’s easy to love, even easier to eat, and totally worth the (very minimal) effort. SKIP TO RECIPE CARD Delicious Tangy Flavor : The sourdough discard adds a subtle tang to the dough, enhancing the flavor of the cinnamon buns without overpowering the sweet cinnamon filling. Soft and Fluffy Texture : These buns are tender and pillowy, with just the right balance of chewy and soft—a perfect texture for sinking your teeth into. Waste-Free Baking : Using sourdough discard makes this recipe eco-friendly, turning what would be waste into a delicious, crowd-pleasing treat. Ideal Make-Ahead Option : With an overnight rise, these cinnamon buns can be prepped in advance for an effortless, freshly-baked breakfast or brunch. Great for Sourdough Enthusiasts : These buns are a fantastic way to use your sourdough discard, adding unique flavor while keeping the dough light and fluffy. Customizable Glaze Options : Top with classic cream cheese frosting, a simple glaze, or a dusting of powdered sugar to make them just how you like. What You'll Love What is sourdough discard? Sourdough discard is the portion of sourdough starter removed during feeding. Instead of discarding it, you can use it in recipes like these cinnamon buns for extra flavor and a touch of tang. Can I use regular yeast instead of sourdough discard in this recipe? Yes, you can substitute sourdough discard with regular yeast. Use 2 1/4 teaspoons (one packet) of active dry yeast. To activate the yeast, warm the milk to around 110°F (43°C) and mix it with the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. You may also need to add an extra 1/4 cup of milk to account for the liquid in the sourdough discard. Can I make these cinnamon buns overnight? Absolutely! Prepare the buns the night before, let them rise in the refrigerator overnight, and bake fresh in the morning for a warm, ready-to-enjoy treat. Do I need an active sourdough starter for this recipe? No, this recipe uses sourdough discard, which does not need to be recently fed or active. It adds flavor but doesn’t act as the main leavening agent. Can I freeze sourdough discard cinnamon buns? Yes, you can freeze them! Freeze the buns unbaked, then thaw and bake fresh. Alternatively, bake them, let them cool, and freeze individually for quick reheat-and-eat treats. How should I store leftover cinnamon buns? Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Briefly warm them in the oven to refresh the texture. Frequently asked Questions Ingredients Dough: 1 cup sourdough discard (see FAQs for using regular yeast) 1/2 cup milk 1/4 cup unsalted butter, melted 1/4 cup granulated sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Filling: 1/2 cup unsalted butter, softened 1 cup brown sugar 2 tablespoons ground cinnamon Icing: 1 cup powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla extract Preparation In a bowl, combine sourdough discard, milk, melted butter, sugar, and vanilla extract. Mix well. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the sourdough mixture, stirring until a dough forms. Turn the dough onto a floured surface and knead for a few minutes until smooth. Roll it into a rectangle about 1/4 inch thick. Spread the softened butter over the dough, leaving a border around the edges. Mix brown sugar and cinnamon, then sprinkle it evenly over the butter. Roll the dough tightly from the long side, then slice into rolls about 1 inch thick. Place the rolls in a greased baking dish, leaving space between each. Allow them to rise for 1-2 hours, or until doubled in size. Tip: use some thread or dental floss to cut your swirls. This will prevent you from squishing down the dough and will give you nice straight cuts through. Just make sure that if you are using floss that it is not flavored as this may leave a trace on your buns. Preheat your oven to 350°F (175°C) and bake the cinnamon rolls for 25-30 minutes , or until golden brown. While the rolls are baking, mix powdered sugar, milk, and vanilla extract to make the icing. Once the cinnamon rolls are out of the oven, drizzle the icing over them while still warm. Enjoy your sourdough discard cinnamon buns! Recipe Card Recipe Card Previous Next

A vibrant spring dish featuring roasted veggies piled over a creamy lemon feta spread, topped with crispy chickpeas and sweet dates. < Back Roasted Veggies with Lemon Feta Spread Prep Time: 15 Minutes Cook Time: Serves: 4-6 Servings About the Recipe If you know me, you know I love a good salad. Whether it’s something light and crisp in the summer or warm and hearty in the colder months—just give me a bowl of veggies and I’m a happy lady. As much as I enjoy a chilled salad, there’s something next-level comforting about a warm veggie salad when it’s cold out. It’s cozy, satisfying, and still feels fresh and nourishing. This one’s become a go-to for me. You can mix and match whatever’s in season or hanging out in your fridge—some of my favorites are sweet potatoes, Brussels sprouts, bell peppers, broccoli, and cauliflower. Roasting brings out all their best flavors, and when you pile them on top of a creamy lemony feta spread? So good. (And yes, I’ve absolutely eaten that spread straight off the spoon. No regrets.) You can use any kind of feta you like—goat, sheep, or cow’s milk—it all works. And that feta spread? Also amazing as a dip with veggies or chips. This salad comes together easily, feels super wholesome, and tastes like real comfort food. Hope it makes its way to your table soon! SKIP TO RECIPE CARD A salad that eats like a meal: Hearty roasted veggies, crispy chickpeas, and creamy feta spread make this feel more like comfort food than “just a salad.” Sweet + savory magic: The dates add a pop of sweetness that plays beautifully against the creamy, lemony feta and warmly spiced veggies. Totally customizable: Use whatever veggies you have on hand—this recipe is more of a blueprint than a rulebook. The feta spread is everything: Tangy, creamy, and totally addictive. Bonus: it doubles as a dip or sandwich spread. Meal prep-friendly: Roast your veggies and blend the feta ahead of time, then just assemble when you’re ready to eat. What You'll Love Can I use different vegetables? Absolutely! This recipe works with just about any roastable veg. Think squash, zucchini, mushrooms, or even beets—whatever you love or have on hand. Do I need to peel the chickpeas? Not at all. Just rinse and pat them dry. If you want them extra crispy, you can toss them in the oven for 10–15 minutes before adding them to the salad. Can I make the feta spread ahead of time? Yes! It keeps really well in the fridge for up to 4–5 days. Just give it a stir before serving. Is there a vegan alternative for the feta spread? You could try a plant-based feta and swap in a dairy-free cream cheese. The texture and tang will be a bit different, but still tasty! What if I don’t have dates? No problem—try dried figs, golden raisins, or a drizzle of pomegranate molasses for that sweet note. Do I serve this warm or cold? It’s best served warm or at room temp, but leftovers are delicious straight from the fridge too. Frequently asked Questions Ingredients 4 cups Roasted Vegetables (Cauliflower, Broccoli, Red Pepper, Carrots, Fennel etc.) 1 can Chickpeas (Rinsed) 4 tablespoons Extra Virgin Olive Oil 1/2 teaspoon Ground Coriander 1/2 teaspoon Paprika 1/2 teaspoon Cumin Salt and Pepper to taste 4 Majool Dates A bunch of Fresh Coriander Feta Spread: 1 cup Feta 3/4 cup Cream Cheese Rind of 1/2 Lemon Juice of 1/2 Lemon 4 tablespoons Extra Virgin Olive Oil 1/4 cup Water Salt and Pepper to taste Preparation Something I love about this salad is how easy it is to throw together. A few simple steps and you'll have a fantastic lunch or a great side dish for any meal. Preheat your oven to 450F . In a large bowl mix your cut up vegetables with about 2 Tablespoons of Olive oil. Really any hearty vegetable will do. You can choose anything from Broccoli, carrots, cauliflower, sweet peppers, squash, sweet potatoes, brussel sprouts...anything. Sprinkle with salt and pepper and mix well. Spread onto a lined baking sheet in an even layer, trying not to overlap too much. Next, use a colander to rinse the chickpeas. Lay them out on a paper towel and pat dry. The drier the better (that way they will crispen up more easily). Put chickpeas in a bowl, add 2 tablespoons of olive oil give them a stir so they coated in oil. Next, add the three spices and mix. Sprinkle with salt and pepper to taste. Lay them out in a single layer on a second lined baking sheet. Stick both baking sheets in the oven and cook for 20-25 minutes . After about 15 minutes , give both your vegetables and chickpeas a little stir to rotate them and make sure they are roasting. If your baking sheets are on different racks make sure to rotate those as well. In the meantime, you can prepare your feta dip. I like to make mine in a food processor, but if you do not have that, you can use a blender or simply a hand mixer. It is pretty simple. Add all your ingredients and mix until you have a smooth textured spread. Add salt and pepper to taste. If you want it to be tangier, just add more lemon juice. I also enjoy adding fresh mint or coriander when I have it. Really any fresh herb is fantastic with this dish. When the vegetables are finished, remove from the oven. Check your chickpeas. If they are not crispy enough, leave them roasting for another 5 minutes . Remove from the oven. Finely slice your dates and roughly chop your coriander. To serve, spread some feta dip onto your plate. Add the roasted vegetables and top with crispy chickpeas, dates and chopped coriander. Enjoy! Recipe Card Recipe Card Previous Next

Experience a heavenly combination of juicy plums, warm spices, and a buttery crumble topping in this comforting and irresistible dessert. < Back Plum Crumble Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 6-8 Servings About the Recipe Some fruits just beg to be baked, and plums are definitely high on that list. Their sweet-tart personality turns downright magical in the oven—especially when tucked under a golden, buttery crumble. I’ve made my share of plum desserts over the years—my Plum Tart is a favorite when I want something more refined, and my Swiss Cherry Bake brings back all those cozy, family-style moments. But this crumble? This one’s pure, unfussy comfort. It came together on a whim, like many of my favorites do. A bowl of plums ripening a little too fast on the counter, a craving for something warm and sweet, and just enough butter and flour on hand to make something good happen. And if you loved the summery indulgence of my Cheesecake-Stuffed Peaches , I think this one will hit the same sweet spot—juicy fruit, creamy warmth, and just the right amount of crunch. This plum crumble is simple to make, smells amazing while it bakes, and is one of those desserts that feels like a hug. Serve it warm with ice cream, yogurt, or just a spoon. No need to be fancy—just delicious. SKIP TO RECIPE CARD A Cozy Classic with a Twist: Think of this as the laid-back cousin of your favorite fruit tart—easy to make, hard to resist. Plum-Perfect Texture: Juicy, jammy fruit topped with a golden, buttery crumble that’s both soft and crisp in all the right places. No Fancy Tools Needed: Just a bowl, a spoon, and a baking dish—this recipe is wonderfully low-maintenance. Make-Ahead Friendly: You can prep it earlier in the day and bake it off before serving (or reheat leftovers for a sweet breakfast—no judgment). Customizable: Not a plum-only household? Swap in other stone fruits or berries depending on what’s in season. What You'll Love Can I use other fruits instead of plums? Absolutely! Apricots, nectarines, cherries, or even a mix of berries work beautifully here. Just aim for about the same volume. Do I need to peel the plums? Nope! The skins soften as they bake and add both color and flavor. Plus, skipping that step makes this even easier. Can I make it gluten-free? Yes! Simply swap the all-purpose flour in the crumble topping for a good 1:1 gluten-free baking flour, or even almond flour for a slightly nutty twist. What’s the best way to serve this? Warm from the oven is always a win. Add a scoop of vanilla ice cream, Greek yogurt, or whipped cream to take it over the top. Can I prep this ahead? Definitely. Assemble it earlier in the day and keep it covered in the fridge until you're ready to bake. Or bake it, let it cool, and reheat gently before serving. How long will leftovers keep? Store any leftover crumble in the fridge for up to 3 days. Reheat in the oven or microwave before serving for that just-baked feel. Frequently asked Questions Ingredients For the Crumble Dough: 240g (2 cups) all-purpose flour 100g (½ cup) granulated sugar 2g (½ tsp) baking powder 1g (¼ tsp) salt 115g (½ cup) unsalted butter, cold and cubed 1 large egg, beaten 5ml (1 tsp) vanilla extract For the Filling: 450g plums (about 4–5 medium), pitted and sliced 50g (¼ cup) brown sugar 2g (1 tsp) ground cinnamon 20g (¼ cup) sliced almonds (optional) Preparation Preheat your oven to 350°F . Grease a square baking pan and set it aside. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl, whisk together the beaten egg and vanilla extract. Pour the egg mixture into the flour mixture and stir until the dough comes together. Press two-thirds of the dough into the bottom of the prepared baking pan, making sure to create an even layer. In a separate bowl, combine the sliced plums, brown sugar, and ground cinnamon. Toss until the plums are well coated. Spread the plum mixture evenly over the dough in the baking pan. Crumble the remaining dough over the plum layer. If desired, sprinkle the sliced almonds on top. Place the baking pan in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the plums are tender. Once baked, remove the plum crumble from the oven and let it cool in the pan for about 15-30 minutes (depending on what temperature you prefer to eat it at). Once cooled, cut into squares and serve. This plum crumble can be enjoyed on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Enjoy your homemade plum crumble! Recipe Card Recipe Card Previous Next

With a crunchy exterior and chewy center, these delightful Swiss anise cookies will be the most unique ones you'll try this holiday season. < Back Swiss Anise Cookies (Chrabeli) Prep Time: 30 minutes Cook Time: 30-40 Minutes Serves: 48 cookies About the Recipe If you’re a fan of anise, these cookies are bound to be a favorite. And if you’re not, I believe these anise cookies might just change your mind. Chrabeli are one of my top five traditional Swiss Christmas cookies, not only for their delightful flavor but also for the nostalgia they bring. Every bite takes me back to childhood memories of my grandmother and the snowy landscapes of Switzerland. Like most Swiss cuisine, these cookies are made with just a few simple ingredients—powdered sugar, eggs, and flour—giving them a striking snow-white color, which feels perfectly fitting for the holiday season. Traditionally, Chrabeli are shaped by hand into crescent-like forms with distinctive slits, but they can also be made as beautifully stamped flat cookies known as Anisbrotli when using carved molds. No matter the shape, they boast a crisp outer shell and a wonderfully chewy center. The flavors are perfectly balanced: the sweetness is subtle, and the anise flavor is mild, never overpowering. While Chrabeli do take a bit of extra time and patience to make—requiring a few steps and an overnight rest before baking—the effort is well worth it. These cookies stand out, not only for their unique shape and delicate flavor but also as a memorable addition to any Christmas cookie spread. Another bonus? Chrabeli store exceptionally well in an airtight container, so you can make them ahead and enjoy their charm throughout the holiday season. If you’re looking for a cookie that’s as unique as it is delicious, Chrabeli is the perfect choice! SKIP TO RECIPE CARD A Taste of Tradition: These cookies bring the flavors of Swiss holiday baking to your home. Unique Anise Flavor: The anise seed adds a mild licorice-like note that pairs perfectly with the delicate sweetness. Perfect for Holidays: Chrabeli are a festive addition to any Christmas cookie platter. Simple Ingredients: Made with pantry staples, this recipe is easy to whip up without special shopping trips. No Fancy Tools Needed: Shaping the cookies by hand gives them a charming, rustic look. Great for Gifting: These cookies are beautiful and sturdy, making them ideal for gifting during the holiday season. Family Memories: Shaping Chrabeli together is a fun activity that can create special moments with family or friends. What You'll Love 1. What are Chrabeli? Chrabeli are traditional Swiss cookies flavored with anise seed, known for their distinct flavor and unique crescent-like shape. They are a beloved holiday treat in Switzerland. 2. Can I substitute anise seeds? If you're not a fan of anise, you can substitute it with fennel seeds or even ground cardamom for a different flavor profile, but it won’t have the traditional Chrabeli taste. 3. Do Chrabeli require any special tools? No special tools are required. The dough is typically shaped by hand into crescents, which adds to their rustic charm. 4. Can I make the dough in advance? Yes! Chrabeli dough can be prepared a day ahead and refrigerated. Let it come to room temperature before shaping and baking. 5. How do I achieve the perfect texture? Chrabeli should be slightly crisp on the outside but tender and light on the inside. Avoid overbaking, as this can make them too hard. 6. Can I use granulated sugar instead of powdered sugar? Powdered sugar is traditional in this recipe and helps create a smooth dough texture. It's best not to substitute it with granulated sugar. 7. How long do Chrabeli stay fresh? Stored in an airtight container, Chrabeli can stay fresh for up to 2 weeks. They also freeze well if you want to make them ahead. Frequently asked Questions Ingredients Ingredients: 4-5 eggs (4-5 large eggs) 500g powdered sugar (4 cups) 500g all-purpose flour (4 cups) 1 1/2 teaspoons anise seed (1 1/2 teaspoons) Pinch of salt (a pinch, about 1/8 teaspoon) Notes: The number of eggs may vary slightly depending on their size and the dough consistency you prefer. Start with 4 and add the 5th if needed for the right texture. For the most authentic flavor, lightly crush the anise seeds to release their aroma before incorporating them into the dough. Preparation In a large bowl, mix together the eggs and powdered sugar. In a separate bowl, mix flour with salt and anise seeds. Using your hands (or a stand mixer with paddle attachment), add flour mixture to sugar mixture bit by bit until everything is well incorporated. The dough may be slightly dry. This is normal. If you feel it is much to dry you can add a couple of tablespoons of luke warm water. You do not want the dough to be too sticky though, so go bit by bit. It should hold it's shape but just barely, it may crack a little and that is normal. Use some powdered sugar to lightly dust your work surface so that the dough does not stick to it as you form your cookies. Take a chunk of dough and gently roll it out into a 2cm thick roll. Cut the roll at an angle into 8cm long sections. Take each section and make two shallow angled slits on one side. Now bend the section to form a 'U' shape (in the opposite direction of the slits). Place your 'Chrabeli' on lined baking sheets and cover with a kitchen towel. They will now have to 'rest' over night. This 'resting' phase will allow the outside of the Chrabeli to harden a bit and help give them their awesome texture and raised base. (A trick learned from my grandmother). When you are ready to bake preheat your oven to 300F . You want these cookies to bake low and slow. That is what helps give them the crunchy outside and the awesome chewy center. Bake for 30-40 minutes . You'll know when they are done when the top of the cookie pops upwards so that it leaves the very important raised bottoms that are lightly golden. (Note: To ensure the slow and low baking process, my grandmother would also stick the handle of a wooden spoon in the side of the oven door to keep it from closing all the way). These cookies definitely require a little patience and effort. But they are absolutely worth it. Along with Spitzbuebe and Cinnamon Stars, these are part of my favorites. Would love to know if you try them! Store in an airtight container for up to 10 days. Recipe Card Recipe Card Previous Next

Fall-inspired tacos that combine the earthy flavors of roasted sweet potatoes and Brussels sprouts served with a tangy cranberry salsa. < Back Harvest Veggie Tacos Prep Time: 20 minutes Cook Time: 25 minutes Serves: 4 Servings About the Recipe If you’ve enjoyed my Butternut Squash Risotto or Roasted Veggies with Lemon Feta Spread , then you already know I’m a big fan of using seasonal produce in unexpected ways—and these Fall Harvest Tacos are no exception. Inspired by my love for all things taco (and my ongoing obsession with autumn vegetables), this recipe brings together warm, roasted sweet potatoes and caramelized Brussels sprouts tossed in cumin and smoked paprika. The flavor is cozy, bold, and just a little bit smoky—like the savory cousin of my Orange and Clove Carrots . But what really takes these tacos to the next level is the apple cranberry salsa: juicy, tart, and just sweet enough to balance out the spice. It’s a little crunchy, a little tangy, and adds a fresh pop to every bite. These tacos are simple to make, bursting with texture and color, and absolutely perfect for cool weather dinners or cozy gatherings. Whether you're serving them up for a weeknight meal or a fall-themed dinner party, they’re guaranteed to impress. SKIP TO RECIPE CARD A cozy fall twist on taco night – With roasted sweet potatoes and Brussels sprouts, these tacos bring serious autumn vibes to your table. That cranberry salsa! – Sweet, tart, juicy, and a little spicy—it’s the kind of topping that steals the show. Colorful, nutritious, and crowd-pleasing – Whether you’re feeding your family or entertaining friends, these tacos are vibrant, satisfying, and packed with good-for-you ingredients. Flexible and customizable – Use what you have on hand: swap kale for spinach, goat cheese for feta, or tortillas for lettuce cups. Meal-prep friendly – Roast the veggies and make the salsa ahead of time so you can assemble and enjoy in minutes. What You'll Love Can I make this recipe ahead of time? Yes! The roasted veggies and cranberry salsa can both be made a day in advance. Store them separately in airtight containers in the fridge. Warm the veggies before assembling. Can I use frozen cranberries for the salsa? Absolutely. No need to thaw—just pulse them in the food processor and proceed with the recipe. Is this recipe vegan-friendly? As written, it includes goat cheese, but you can easily make it vegan by omitting the cheese or using a plant-based alternative. The rest of the recipe is naturally vegan. How spicy is it? Mild to medium, depending on your jalapeño. For less heat, remove all seeds and membranes. For more kick, leave some in—or use a hotter pepper like serrano. What can I use instead of Brussels sprouts? Roasted cauliflower or zucchini would be delicious substitutes if Brussels aren’t your thing. What’s the best way to reheat leftovers? The veggies can be reheated in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. The salsa is best served cold or at room temp. Frequently asked Questions Ingredients Cranberry Salsa 100g (1 cup) fresh cranberries – frozen works too, no need to thaw 80g (½ cup) red onion, finely diced 80g (½ cup) sweet apple, finely diced 15g (¼ cup) fresh cilantro, chopped 1 jalapeño, seeded and finely chopped (adjust to taste) Juice of 1 lime 30ml (2 tbsp) honey or maple syrup Salt and pepper, to taste Harvest Veggie Filling 280g (2 cups) sweet potatoes, peeled and diced 200g (2 cups) Brussels sprouts, trimmed and halved 30ml (2 tbsp) olive oil 2g (1 tsp) ground cumin 1g (½ tsp) smoked paprika Salt and pepper, to taste To Assemble the Tacos 8 small soft taco shells or tortillas 30g (1 cup) baby kale or mixed greens 60g (½ cup) crumbled goat cheese – or substitute with sour cream or plain yogurt Preparation These tacos offer a harmonious combination of textures and flavors, including the hearty and earthy roasted vegetables, the sweet and tart cranberry salsa, and the optional creaminess of the goat cheese. It's a perfect balance of savory and sweet with a touch of spiciness from the added jalapeño. Prepare the Cranberry Salsa: In a food processor, pulse the cranberries, red onion, diced apple and jalapeño until finely chopped. Transfer to a bowl and add the cilantro, lime juice, honey or maple syrup, salt, and pepper. Mix well and set aside. Roast the Harvest Veggies: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, ground cumin, paprika, salt, and pepper. Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized, stirring once or twice during cooking. Assemble the Tacos: Warm the taco shells or tortillas. Place a handful of baby kale or mixed greens on each taco shell. Add the roasted sweet potatoes and Brussels sprouts on top. Spoon cranberry salsa over the veggies. Optionally, sprinkle crumbled goat cheese on top for added creaminess and tang. Expiry: Store them in an airtight container in the refrigerator for up to 2-3 days. Keep the components (roasted veggies, cranberry salsa, and taco shells) separate if possible to maintain their individual freshness. Tip: As goat's cheese isn't always everyone's favorite, you can always replace it with a dollop of plain yogurt or sour cream. To shop for spices used in this recipe check out Selefina Spices https://www.selefina.com/recipes/harvest-veggie-tacos-recipe.html . Recipe Card Recipe Card Previous Next

Packed with a colorful assortment of vegetables, beans, and pasta, this soup offers a comforting and satisfying bowl of warmth. < Back Minestrone Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6-8 Servings About the Recipe Living in a northern country with long, cold, snowy winters, comfort food recipes are more than just a luxury—they’re a necessity. When the temperature drops, nothing beats a warm, hearty bowl of soup, especially one that's a complete meal in itself. That’s why I adore Minestrone Soup , the ultimate cold-weather comfort food. This classic Italian minestrone is a vibrant medley of vegetables, protein-packed beans, and tender pasta, all simmered in a rich, herb-infused broth. The ingredients are simple and wholesome, but the result is a dish bursting with flavor. Think of a cozy symphony of oregano, basil, thyme, and rosemary, weaving together a warming, aromatic experience in every spoonful. Not only is this soup visually stunning, with its array of colors from fresh vegetables, but it’s also incredibly satisfying and nutritious. Perfect for a busy weeknight or a leisurely weekend dinner, minestrone soup is a versatile favorite. It’s easy to customize with seasonal vegetables or pantry staples, making it a go-to recipe no matter the time of year. Whether you're looking to warm up after a snowy day or simply craving a wholesome, delicious meal, this homemade minestrone soup is your answer. Pair it with crusty bread and a sprinkle of Parmesan for a dish that feels like a warm hug in a bowl. Prepare to make this recipe a staple in your kitchen—it’s as comforting as it is timeless. SKIP TO RECIPE CARD Comforting and Nourishing: This classic Italian soup is packed with vegetables, beans, and pasta, making it the perfect meal for any time of year. Customizable: You can tailor this recipe to suit your tastes and what you have on hand—perfect for using up leftovers or pantry staples. Hearty and Filling: With a variety of beans and pasta, this minestrone is satisfying enough to be a meal on its own. Healthy and Wholesome: Full of fiber, vitamins, and nutrients, this soup is as nutritious as it is delicious. Quick and Easy: Ready in under an hour, this recipe is simple enough for a weeknight dinner but impressive enough to serve to guests. Perfect for Meal Prep: Make a big batch and enjoy it throughout the week or freeze portions for a quick meal later on. Crowd-Pleaser: Serve it with grated Parmesan and crusty bread, and you’ll have a dish that everyone will love. What You'll Love Can I make this recipe vegan? Yes! Simply omit the Parmesan cheese or use a vegan Parmesan substitute to keep this recipe vegan-friendly. Can I use fresh tomatoes instead of canned? Absolutely! Use about 2 cups of fresh diced tomatoes. You might need to add a bit more broth to achieve the desired consistency. What other beans can I use? You can substitute the kidney or cannellini beans with chickpeas, black beans, or your favorite type of bean. Can I freeze minestrone soup? Yes! This soup freezes well, but leave out the pasta and spinach/kale before freezing. Add them when reheating to avoid mushy pasta and wilted greens. Can I use other vegetables? Of course! Minestrone is versatile—add vegetables like potatoes, sweet potatoes, bell peppers, or squash for variety. What can I substitute for fresh rosemary? If you don’t have fresh rosemary, use 1/2 teaspoon of dried rosemary or an additional pinch of oregano and thyme. Can I use gluten-free pasta? Yes, gluten-free pasta works well. Cook it separately and add it to the soup when serving to prevent it from getting too soft. Can I make this in a slow cooker? Yes! Sauté the vegetables and garlic first, then transfer everything except the pasta and greens to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the pasta and greens in the last 30 minutes. How can I make this soup more filling? Add shredded chicken, Italian sausage, or extra beans to make it heartier. You can also serve it with crusty bread on the side. Frequently asked Questions Ingredients 2 tablespoons olive oil 1 onion, diced 2 carrots, sliced 2 celery stalks, chopped 3 cloves garlic, minced 1 can (14 oz) diced tomatoes 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) cannellini beans, drained and rinsed 1 zucchini, diced 1 cup green beans, chopped 4 cups vegetable broth 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon dried thyme 1 teaspoon fresh rosemary, finely chopped 1 cup small pasta (e.g., ditalini) Salt and pepper to taste 3 cups spinach or kale, chopped Grated Parmesan cheese for serving Spoonful of pesto (optional) Preparation Here are the Step-by-Step instructions on how to make this classic Minestrone Soup! Get your veggies ready! Prepare your ingredients: Rinse your beans, chop your onions and garlic, slice your carrots and celery, and prepare your kale and spices. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened. Add in the beans and Zucchini: Stir in diced tomatoes, kidney beans, cannellini beans, zucchini, and green beans. Add the broth and herbs: Add vegetable broth, oregano, basil, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Cook the pasta: Meanwhile, cook pasta according to package instructions. Drain and set aside. Add remaining ingredients: Add cooked pasta and chopped spinach or kale to the soup. Cook for an additional 5 minutes until the greens are wilted. Season and Serve: Adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese. I also love adding a small spoonful of pesto if I have it on hand for that extra layer of herby deliciousness. Enjoy! If you enjoy this soup recipe you may also like: Swiss Barley Soup (Gerstensuppe) Classic French Onion Soup Pickle Soup Items used in this recipe: Please note that as an amazon associate, I may recieve a small commission for qualified purchases made through these links. Le Creuset Pot: Amazon.ca Recipe Card Recipe Card Previous Next

Crispy grated potato and beetdish traditional to Switzerland. A perfect side to your breakfast or dinner meals. < Back Beet and Potato Rosti Prep Time: 20 minutes Cook Time: 20 minutes Serves: 4-6 Servings About the Recipe This isn’t your average rösti. Sure, it starts with the same beloved Swiss foundation—grated potatoes, pan-fried to crispy, golden perfection like the Classic Rösti I grew up on—but this version adds a vibrant twist: beets. The result? A rösti that’s not only gorgeous to look at (hello, deep pink hue) but also full of earthy flavor and sweet-savory balance. Rösti has always been a comfort food in my world. Kind of like Gerstensuppe , that hearty Swiss barley soup that warms you to your core, it’s one of those dishes that feels timeless—simple ingredients, nothing fancy, but totally satisfying. And like my Beet and Butternut Squash Soup , this version of rösti brings that same cozy vibe, with a little extra flair from seasonal veg. It’s the kind of thing I’ll throw together for a rustic brunch, a veggie-forward dinner, or honestly just because I have a couple of potatoes and beets lying around. Add a spoonful of yogurt, a handful of fresh herbs, maybe a runny egg on top, and you’ve got yourself something that feels both nostalgic and new. Whether you’re already a rösti fan or this is your first foray into the crispy Swiss classic, this colorful twist might just earn a regular spot on your table. SKIP TO RECIPE CARD Vibrant Colors and Flavors : The earthy sweetness of beets combines beautifully with the golden, crispy potatoes for a dish that’s as visually stunning as it is delicious. Crispy Perfection : This Rösti offers a delightful crunch with every bite, thanks to the simple yet effective tips that ensure maximum crispiness. Versatile Side Dish or Main : Serve it as a hearty side dish for brunch, or add a dollop of sour cream and fresh herbs to enjoy it as a satisfying vegetarian main. Swiss-Inspired Comfort : This recipe takes inspiration from traditional Swiss Rösti but adds a modern twist with the addition of beets for extra flavor and nutrition. Customizable to Your Taste : This Rösti can be adapted with different root vegetables, herbs, or even a sprinkle of cheese, making it versatile for any meal. What You'll Love Can I make the Rösti in advance? You can prepare the grated beets and potatoes up to a few hours ahead and store them in cold water with a splash of lemon juice to prevent browning. Just remember to drain and squeeze them dry before cooking for the crispiest result. Can I use sweet potatoes or other root vegetables? Absolutely! Sweet potatoes, carrots, or even parsnips can work well and add unique flavors. Keep in mind that root vegetables with higher moisture content may need extra squeezing to stay crispy. How do I get an even, golden crust? Press the Rösti firmly into the pan to create a compact layer, and avoid moving it until the bottom has formed a golden crust. Flip carefully for even cooking on both sides. What oil is best for frying Rösti? A combination of butter (for flavor) and a high-smoke-point oil like vegetable or canola oil (for crispiness) works best. How do I store and reheat leftovers? Rösti is best enjoyed fresh, but leftovers can be reheated in a hot skillet to bring back some of the crispiness. Avoid microwaving, as it may make the Rösti soggy. Frequently asked Questions Ingredients 2 medium-sized beets, peeled and grated 3 medium yellow potatoes, peeled and grated 1 small onion, finely chopped (optional) 2-3 tablespoons butter or ghee 2 tablespoons vegetable oil Salt and pepper to taste Fresh herbs (like chives or parsley) for garnish (optional) Preparation Tips for Crispiest Rösti: Drain the Veggies Well : Squeezing out moisture is crucial. You can even pat the mixture dry with paper towels for extra crispness. Use High Heat : Start on medium to get the Rösti cooking through, but finish on high heat for a few minutes at the end to achieve that extra crunch. Fat Distribution : Don't skimp on the oil and butter. A mix of both ensures flavor and the perfect crisp. Thickness Matters : Make sure the Rösti is evenly spread in the pan, about 1/2 inch thick. Too thick and it won't cook through evenly; too thin, and it won’t hold together. Let's get started! Prepare the Vegetables: Grate the beets and yellow potatoes using a box grater or food processor. Place the grated beets and potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess moisture is key to achieving a crispy Rösti. Combine Ingredients: In a large mixing bowl, combine the grated beets, potatoes, and finely chopped onion (if using). Season generously with salt and pepper, then toss to combine. Heat the Pan: Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter/ghee. The combination of oil and butter helps achieve crispiness while adding flavor. Form the Rösti: Once the fat is hot, spread the beet and potato mixture evenly across the skillet, pressing it down with a spatula to create a compact layer. Cook Until Golden: Cook on medium heat for 8-10 minutes, until the bottom is golden brown and crispy. Avoid moving the Rösti too much during this time to allow it to form a crust. Flip for Even Crisping: Place a large plate over the pan, carefully flip the Rösti onto the plate, then slide it back into the skillet to cook the other side. Add another tablespoon of oil and butter before sliding the Rösti back in, ensuring it stays crispy. Cook for another 8-10 minutes. Serve: Once both sides are crispy and golden, slide the Rösti onto a serving plate. Garnish with fresh herbs if desired and serve immediately. 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