2025 is the year of the LDD (low-dish dinner). Gone are the days of spending hours cleaning pots and pans—instead, I’m embracing delicious meals that can be done far more easily, like on a single sheet pan. Who doesn’t love a sheet-pan meal?

Salmon is hard to beat for a nourishing protein, and it complements a range of tasty sides. And the best part? It can all come together on a sheet pan. I’ve been making this mustard-roasted salmon with veggies whenever I’m craving something complex without the cleanup. Served with a zesty vinaigrette, like the lemon vinaigrette I mix up every Sunday, this recipe is hard to beat.

How to Make Mustard-Roasted Salmon & Veggies

1. Prep the Veggies: Use your hands to toss the veggies in half the vinaigrette to coat evenly. Spread them on a sheet pan and roast at 400°F for about 30 minutes.
2. Glaze the Salmon: Mix equal parts Dijon and brown sugar to create a quick, sweet, and tangy glaze and brush onto your salmon. Place salmon on the sheet pan with the veggies for the final 15 minutes of roasting.
3. Make your Vinaigrette: Blend all of your ingredients together until they’re nice and creamy.
4. Assemble a Salad: Toss together a simple salad with your choice of leafy greens and lots of parmesan.
5. Serve & Enjoy: Plate it up, and dinner’s on the table!

Tips for the Best Salmon Ever

• Use a hero ingredient (like Dijon mustard) in multiple ways to tie the meal together beautifully. It streamlines prep and packs the meal with an instant depth of flavor.
• Choose a vinegar variation for your vinaigrette’s base to give your salad that acidic sharpness (if the dressing’s name didn’t give it away). If you don’t have ACV on hand, you can turn to rice or red wine vinegar.
• When cooking salmon, you’re looking for an ideal temperature of 145 degrees Fahrenheit. A meat thermometer is a great way to keep an eye on your salmon’s temperature while baking so that it doesn’t come out undercooked or dried out. I often cut my salmon filets in half to make the center of the salmon cook a bit faster.

Mustard-Roasted Salmon and Veggies

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★★★★★

5 from 2 reviews

• Author: Camille Styles
• Total Time: 1 hour
• Yield: 2 servings

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This sheet-pan, mustard-roasted salmon and veggie recipe has it all. Served with a bright and balanced salad with my Sunday night vinaigrette, this recipe should be an immediate add to your weeknight rotation. 

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Ingredients

Units USM

For the vinaigrette:

• 1/2 shallot
• 1 garlic clove, peeled and chopped
• 1/3 cup apple cider vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon honey
• Salt & pepper to taste
• 1/2 cup olive oil olive oil

For the salmon:

• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• salt and pepper, to taste
• 2 salmon filets
• 6 cups assorted vegetables chopped into 1 – 2 inch pieces, like Brussels sprouts, sweet potatoes, and red onions
• 4 cups mixed salad greens

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Instructions

For the vinaigrette: 

1. In a blender, combine all ingredients until the dressing is nice and creamy. Add a few splashes of warm water until it’s a pourable consistency.

For the salmon:

1. Toss an assortment of veggies with half the vinaigrette and bake in a 400-degree Fahrenheit preheated oven for about 30 minutes.

2. Mix equal parts Dijon and brown sugar to glaze the salmon. Place salmon directly on the sheet pan with the veggies and bake until done, about 15 minutes.

3. Lightly toss your salad greens with the vinaigrette.

4. Divide salad, salmon, and veggies between two plates and enjoy!

• Prep Time: 15
• Cook Time: 45

The post Mustard-Roasted Salmon and Veggies Is the Sheet Pan Dinner You’ll Make on Repeat appeared first on Camille Styles.

If you’ve been around for a while, you’ll know that I’m on a never-ending quest to find ways to eat my vegetables without actually eating a salad. Basically, I want all the nutritional benefits of veggies, without feeling like I’m just eating vegetables. Especially during Chicago’s bone-chilling winters, I want to cozy up to a recipe that’s as hearty as it is healthy. Thankfully, this healthy broccoli cheddar soup checks all the boxes.

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 the right bit of texture. There are certainly different versions out there: some lean thick and creamy with blended broccoli, while others have more of a cheesy broth with bigger florets. My version for a healthy broccoli cheddar soup leans on the brothier side, but is absolutely packed with vegetables.

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. Once you get everything prepped, which you can certainly do ahead of time, this soup comes together in about 30 minutes.

Sauté your vegetables in the spices to caramelize the flavors, then add the broth and simmer until the vegetables are tender. Pour in milk, then using an immersion blender, slightly blend the soup for some texture — it saves you the step of adding flour as a thickener. All you have to do is drop in your cheddar and kale at the end and you’re ready to serve!

Because there are many vegetables in this soup, I like to prep each one differently so the textures can all stand on their own. Of course, you can omit any of these vegetables or substitute them with what you have on hand, but I find this combination works well together:

• Celery: Personally, I’m not a huge fan of celery in soup in most cases. But it makes for a great base here, so I like to chop the celery stalks very finely so that they can melt down with the onions in the beginning of the cook time.
• Carrots: I cut the carrots into thin rounds for their visual color and texture. 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 for extra veggie content. Especially with soups, I like to shred the zucchini and mix it in with 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.
• Kale: Leafy greens are another simple way to bulk up the nutritional value of soups. Whether you prefer spinach or kale, chop the leaves into very thin pieces so they blend in easily.

How to Serve and Store Leftovers

This soup is best served piping hot! I like to top the soup with additional shredded cheddar cheese, lots of black pepper, and 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 to make it feel complete.

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

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

Why You’ll Love This Healthy Broccoli Cheddar Soup

1. Flavor-forward: Rich cheddar flavor balanced with tender broccoli and aromatic spices.
2. Lightened-up: Lower in calories and fat without sacrificing creaminess.
3. Quick and easy: Ready in under 30 minutes, ideal for busy schedules.
4. Versatile: Great as a meal on its own or paired with a fresh salad.

The Secret to a Healthier Broccoli Cheddar Soup

1. Ingredient swaps: Replace heavy cream with a combination of milk and Greek yogurt for creaminess. Use sharp cheddar for maximum flavor with less cheese. Add extra veggies like carrots or celery to boost nutrition.
2. Blending techniques: Achieve a creamy texture by blending some of the soup without excessive cream.
3. Spice it up: Include mustard powder, paprika, or nutmeg for additional depth.

Variations to Try

1. Add protein: Toss in shredded chicken or white beans for a heartier meal.
2. Spicy kick: Stir in red pepper flakes or jalapeños for some heat.
3. Extra veggies: Include cauliflower or spinach for added nutrients.

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 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, sliced into thin rounds
• 2 teaspoons smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon 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 32–ounce 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. Sauté for a few minutes until the onion has started to become translucent.
2. Add the paprika, pepper, thyme, garlic, and zucchini. Stir to combine, and cook for another few minutes until the vegetables have begun to turn golden.
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.

One of my favorite holiday traditions hands DOWN is the annual dinner party we host for the same group of friends in the week leading up to Christmas. There’s something about that time that feels magical. Since I’m more interested in kicking back with my friends than standing around the stove all night, I’ve come to rely on a few standby recipes that feel special enough for the holidays but can be made entirely in advance. These are recipes that lend themselves to large-batch cooking for a crowd. Of the various dishes I’ve made through the years, it’s this sweet and spicy braised short rib recipe that’s become a near-permanent fixture on my menu.

The tail-end of the holiday season, just before it crescendos into full-on family time, lends itself to major festivity. Every year, we all bring our A-game and show up ready to let our hair down and pop open a bottle of bubbly. What better way to add to the celebration than by cooking up an exquisite meal that serves your whole crowd?

Why I Love This Braised Short Rib Recipe

For starters, short ribs are a cut of meat that feels made for serving a crowd. They allow you skip the big hunk of roast at the table. Instead, they’re already divided into individual portions that can easily be scooped onto a plate, ready to eat. They’re also luxuriously tender, with a richness that feels perfect for the holidays. I love to serve these easy short ribs with something creamy on the side. Good options include mashed sweet potatoes, polenta, or cauliflower mash. Each soaks up the short ribs’ velvety sauce. The end result is a delicious, red wine-infused flavor in every bite.

Tips for Making Short Ribs in Advance

Perhaps the best thing about this sweet and spicy braised short rib recipe is that it can be made almost completely in advance. It’s at its very best when made the day before! The flavors deepen over a few hours. When it’s time to eat, all that’s left to do is gently rewarm them on the stovetop.

The Perfect Cut for Braised Short Ribs

I ask my butcher to cut bone-in “English style” beef short ribs into 2 to 3-inch pieces. That way, there’s no additional butchering for me to do at home before seasoning and searing. Generally, I portion two pieces per person, give or take based on their appetite. You’ll love this easy braised short rib method that requires little more than chopping some veggies and throwing it all in the pot. The end result is so flavorful, fall-off-the-bone tender, and destined to become a keeper for all your holiday gatherings.

How to Serve

As delicious as these short ribs are straight out of the oven, it’s the chimichurri that takes them over the top. I whip up a batch of this sauce all the time and keep it in the fridge for drizzling over meats, fish, and even pasta. Made with cilantro, parsley, garlic, and vinegar, it has that acidic punch that keeps the entire dish from feeling heavy.

And, since we eat with our eyes first, I love adding a few garnishes that bring color, flavor, and freshness. Just before serving, I tear more fresh herbs over the top, then scatter on some paper-thin red onion and lemon zest.

Happy holiday cooking!

Sweet & Spicy Braised Short Ribs

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

No reviews

• Author: Camille Styles
• Total Time: 3 hours 45 minutes
• Yield: 6 servings

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Meet your new favorite holiday dinner to serve a crowd. The best part is that you can make it totally in advance.

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Ingredients

Units USM

For the short ribs: 

• 4 pounds bone-in “English style” beef short ribs, cut crosswise into 3-inch pieces
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 5 medium carrots, peeled, cut into 2-inch pieces
• 2 celery stalks, sliced
• 2 tablespoons all-purpose flour (omit or use 1 tablespoon corn-starch to keep this gluten-free)
• 1 tablespoon tomato paste
• 1 bottle dry red wine
• Several sprigs parsley and thyme, plus more for serving
• 1 head of garlic, halved crosswise
• 2 lemons
• 2 tablespoons brown sugar
• 2 cups beef broth
• 1/4 cup coconut aminos or low-sodium soy sauce
• For garnish: flat-leaf parsley, sliced red onion, and chimichurri sauce (recipe below)

For the Chimichurri Sauce: 

• 1 bunch fresh cilantro, leaves and stems
• 1/2 bunch fresh flat-leaf parsley, leaves and stems
• 2 tablespoons fresh oregano, leaves only
• 1 teaspoon paprika
• 1 shallot, peeled and halved
• 1 garlic clove, peeled
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper

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Instructions

For the short ribs: 

1. Preheat oven to 350 F. Heat oil in a large Dutch oven over medium-high. Season short ribs with salt and pepper, then sear for about 3 minutes on each side. You may have to do this in two batches to do it in an even layer. Transfer short ribs to plate, and then pour off most of the fat from the Dutch oven.
2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste, and stir for about 3 minutes. Stir in wine (I like to save a glass for myself to sip while I cook!) then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer for about 15 minutes. Add brown sugar, beef broth, and coconut aminos to the pot, then add herbs, garlic, and the peel of one of the lemons. Stir it all together and bring to a boil. Cover the pot, then transfer to oven.
3. Cook until short ribs are tender, 2–2½ hours, then transfer to a platter and garnish with lemon zest, red onion, and more fresh parsley. Season sauce to taste with salt and pepper, and serve chimichurri on the side. Serve with something creamy (like mashed potatoes or polenta) and spoon the sauce over everything. Serve, eat, and, enjoy!

For the Chimichurri Sauce: 

1. Combine everything in a blender. I like to blend just until smooth but where you can still see pretty flecks of herbs. Pour over sweet potatoes, steak, chicken, fish, salad, or pretty much anything else you can think of. It’s so good!

• Prep Time: 45 minutes
• Cook Time: 180 minutes

The post Sweet & Spicy Braised Short Ribs Are the Holiday Dinner I Make Every Year appeared first on Camille Styles.

If I had to name one word that describes Chloe-Charlotte Crampton’s approach to cooking, I’d opt for intentional. Her short rib ragu is no exception—it’s an elegantly crafted recipe to set the stage for an intimate meal. We recently stopped by Chloe’s Los Angeles home for a cozy fall meal—and yes, we devoured this delicious short rib ragu after the shoot wrapped.

Short rib is a heavily marbled cut of meat that works especially well for your dinner party menu thanks to their affordability. Slow cooking short ribs creates a rich sauce, and a meal that will bring rave reviews. Do as Chloe did, and pair with fresh greens and serve over pasta.

Why You’ll Love This Short Rib Ragu Recipe

This short rib ragu is ultimate comfort food, with tender short ribs and a slow-simmered tomato and red wine sauce. Aromatic veggies, Worcestershire, thyme, and parmesan rind add rich, layered flavor. Cooking the ribs low and slow makes them fall-apart tender—simply shred the ribs and mix them back into the sauce. Serve over pappardelle for a cozy, restaurant-quality meal at home. Trust us, this is the perfect dish to savor all season long.

Short Rib Ragu

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

No reviews

• Author: Chloe-Charlotte Crampton

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The coziest, most comforting dinner party dish—and it couldn’t be easier.

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Ingredients

Units USM

• 1 whole sweet onion, finely diced
• 1 large carrot (or two small), finely chopped
• 2 celery sticks, finely chopped
• 4 cloves garlic, crushed
• 1.5 cups hearty red wine (like a Cabernet or Merlot)
• 1.5 cups beef broth
• 2 tablespoons Worcestershire sauce
• 8–10 short ribs
• 2 tablespoons butter (or vegan butter)
• 3 tablespoons olive oil
• 4 tablespoons tomato paste
• 4 sprigs thyme
• 2 bay leaves
• 2 400–gram cans or 1 large of Mutti or San Marzano tomatoes (whole peeled and crushed with hands or crushed)
• 1 parmesan rind (optional)
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 2 teaspoon salt
• More parmesan to add on top

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Instructions

1. Take the short ribs out of the fridge and bring them to room temp for 10-20 minutes. Season them generously with salt/ pepper and a dash of Worcestershire sauce.
2. In a large Dutch oven or skillet in olive oil, sear the short ribs on high until golden brown on each side (about 2 minutes per side). If you are using a slow cooker, take the short ribs out of your skillet and place on a plate and add the ingredients for the sauce into the slow cooker.
3. If you are using a Dutch oven, like I did, take the short ribs out and add in your butter along with your onions, garlic, celery and carrots you prepped. Add in your salt, pepper and red pepper flakes, then toss veggies to sweat them.*
4. Next, add in your red wine to deglaze the pan and scrape up all those brown bits with your wooden spoon from the short ribs. They hold so much flavor. Once the wine is bubbling, add in your 1/2 can of tomato paste. Stir to cook for at least a minute to remove any bitter taste from the paste before adding in your beef broth, and then your can of hand crushed San Marzano tomatoes. Stir to combine. Add in the thyme sprigs and bay leaves, then the short ribs back in to the pan with a parmesan rind and cover.
5. Pop the whole pot in to the oven with the lid on 325 F for 3-3.5 hours until the short ribs are falling apart. At that point you remove the short ribs and shred them, removing any excess fat along with the bones and toss those. Add the shredded meat back in to the pot and stir in to the sauce.**
6. Put the stove on medium/high and let the sauce reduce by almost half which usually takes another 15-20 minutes, giving you plenty of time to cook the pappardelle pasta and make a quick arugula side salad along with warming some crusty bread whilst enjoying your vino. Don’t forget to do a taste test for salt, and add a little if needed.

Notes

*If you are using your slow cooker, add in all the ingredients and cook on low for 8 hours.

**The best way to shred these is in the kitchen aid mixer with the paddle attachment. Quickest shredding technique ever. Thank me later

The post Make This Short Rib Ragu for Cozy Nights In appeared first on Camille Styles.

These cider glazed chicken thighs embody all the warmth and coziness of fall I’m craving right now. With a crisp, golden skin and a sticky-sweet cider glaze that’s rich in seasonal flavors, this dish is everything you want in a weeknight meal—simple to make, absolutely delicious, and perfect for nights when you want some really delicious with little effort. I’ve been adding these ingredients to my weekend grocery list, and it’s such a good one to have on hand when you need a quick-but-satisfying dinner during a busy week.

I actually made this dish for our team’s recent Friendsgiving, and it turns out it also makes a great alternative to turkey if you’re not in the mood to roast a whole bird. So, whether you make it for an intimate Thanksgiving gathering or a simple family dinner, this is the kind of effortless dish that makes everyone feel truly at home.

A Few Tips for Success

Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs. The bones add flavor, while the skin gets wonderfully crispy under the broiler.

Get the Glaze Right: Reducing the cider (or apple juice) intensifies the flavor, and adding butter at the end gives this a velvety texture—don’t skip it. Watch it carefully while boiling, as you don’t want to burn the butter.

Broiler Pro-Tip: I’ve definitely burned my share of things by putting them under the broiler and walking away, so keep an eye on it. You’ll want to remove the chicken as soon as the skin reaches that golden-brown perfection.

Use Fresh Sage: Sage infuses the chicken and glaze with a subtle earthiness that’s key to this dish. Nothing screams “fall” like sage! A scattering of fresh sage leaves also make for beautiful presentation.

Get Ahead

If you’re making these cider glazed chicken thighs for a gathering, here are a few steps you can take to prep ahead, so you’re not trying to pull it all together when guests arrive.

Make the Glaze Ahead: You can prepare the cider glaze a day or two before. Just store it in an airtight container in the fridge. When ready to use, reheat it gently on the stove and whisk until smooth.

Season the Chicken in Advance: Seasoning the chicken thighs with salt and pepper a few hours (or even overnight) before cooking allows the flavors to penetrate the meat more deeply. Simply cover and refrigerate until ready to cook.

Assemble Right Before Serving: Prep, season, and even glaze the chicken in advance—and then pop under the broiler right before serving to keep the skin crispy and the chicken juicy.

Cozy Vibes Ahead

I personally love to serve this dish family-style straight from the skillet, surrounded by cozy sides like roasted root vegetables, mashed potatoes, or a bright, crisp salad. And if you’re hosting a small Thanksgiving, this dish is ideal. It’s lower stress than a turkey, with all the autumn flavors that make the season feel special. Scroll on for the recipe, and if you make it, be sure to rate, review, and tag me on Instagram.

Cider-Glazed Chicken Thighs with Apples & Sage

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★★★★★

5 from 1 review

• Author: Camille Styles
• Yield: 4-6

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Never was there an easier main course to prepare for gatherings. Serve these cider-glazed chicken thighs straight from your skillet and enjoy!

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Ingredients

• 8 bone-in skin-on chicken thighs
• Olive oil
• Kosher salt & freshly ground black pepper
• 1 cup apple juice or cider
• 2 garlic cloves, minced
• 10 sprigs fresh sage
• 1 teaspoon dijon
• 2 tablespoons unsalted butter

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Instructions

1. Preheat the broiler, and adjust the oven rack to 6 – 8 inches from the heat.
2. Coat the bottom of a large oven-proof skillet with olive oil. Lay the chicken thighs in an even layer, then season well on both sides with salt and pepper. 
3. Broil, skin side down, for 10 minutes.
4. Meanwhile, make the cider glaze. In a small saucepan, add apple juice, minced garlic, 2 sprigs of the sage, and Dijon mustard. Stir and bring to a boil, uncovered, over medium-high heat. Boil until reduced to 1/4 cup, about 15 minutes. Whisk in butter until melted, then remove from the heat. 
5. After 10 minutes, flip the chicken so that skin side is up. Broil for 5 more minutes, then remove from oven, baste with glaze, and scatter apples and sage around the chicken. Broil for a few more minutes until chicken is golden brown and cooked through. 
6. Serve family style, straight from the skillet.

The post These Cider Glazed Chicken Thighs Are the Coziest Weeknight Dinner appeared first on Camille Styles.

We’re quickly entering that time of year when the calendar is filling up. I’m cooking for holiday potlucks, office gatherings, and cozy evenings with friends. And while I love all things recipe-making and holiday baking, even I get tired at the thought of coming up with another weeknight dinner during this busy time of year. That is, until now. This sheet pan gnocchi recipe is nourishing, delicious, and the best part? It requires minimal effort and takes only 30 minutes.

Leaning on the flavors of fall, this sheet pan gnocchi recipe is filled with vegetables, is totally customizable, and is super hearty and satisfying for all your cozy season dinners.

Ingredients for Sheet Pan Gnocchi

The ingredient list for this recipe is super approachable and can totally be adjusted for the season and what you have on hand. Here’s what I used for this version:

Gnocchi. Store-bought gnocchi that you’ll find in the pasta aisle works best here.

Yellow onion. Thinly sliced for a little savory sweetness.

Squash. I used honeynut, but butternut squash works great.

Broccolini. Chopped for a little color and fresh flavor.

Herbs. Rosemary, thyme, sage—all of your favorite herbs work here.

Feta. Adds a little salty bite and gets just a bit creamy once baked.

Olive oil. To roast the veggies.

Garlic. Thinly sliced for extra flavor.

Lemon. You could make a warm vinaigrette if you like, but I like the melty feta and bright lemon together for a very clean sauce.

Preparation Tips

When I tell you this is incredibly easy, I mean it. Like, this might be one of the easiest recipes I’ve ever made. All you have to do is chop up your veggies and toss them with the gnocchi. Halfway through baking, add your torn feta. To serve, simply toss everything together in the vinaigrette. Dinner is served!

I like this preparation method because it cooks the gnocchi through without making it feel super doughy and heavy. Cooking gnocchi in the oven gives you those crispy edges and pillowy texture without drowning everything in sauce. It also means you can cook everything at once instead of worrying about coordinating different cook times.

You can prepare the vinaigrette ahead of time or cook it on the stove while the gnocchi bakes.

Ingredient Swaps

This sheet pan recipe is simple to make swaps and additions. Here are a few that I liked:

Swap onions for shallots, or use a red onion. Yellow onions will be sweeter in flavor as they caramelize, red onions will add a bit of an extra bite, and shallots will lean sweeter and a bit more subtle. Use what you have on hand to make things easy!

Use your favorite root vegetables. I used honeynut squash, but you could use butternut squash, sweet potato, turnips, beets, or whatever you prefer. Just chop them up smaller so they cook at the same time as the other vegetables.

More ingredient swaps. Swap asparagus for broccolini, or add chopped kale in the last few minutes of cooking for extra greens. You could also add some white beans for extra protein or sausage or chicken for your protein of choice.

Sheet Pan Gnocchi

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★★★★★

5 from 1 review

• Author: Suruchi Avasthi
• Total Time: 45 minutes
• Yield: 2

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An easy sheet pan dinner full of fall flavors.

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Ingredients

Units USM

• 1/2 yellow onion sliced
• 1 bunch broccolini, chopped
• 2 honeynut squash, chopped
• 1 pack gnocchi
• 2–3 tablespoons olive oil
• fresh thyme and rosemary
• salt and pepper
• 2–3 cloves of garlic, sliced
• 6 ounces feta, in chunks
• juice of 1 lemon

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Instructions

1. Preheat oven to 450 F or set to convection/air fry at 400 F.
2. On a sheet tray, add all ingredients except feta and lemon juice. Toss together until ingredients are coated.
3. Bake for 15 minutes. Remove from oven and flip vegetables. Add feta in chunks to the baking tray and the sliced garlic, and cook for another 10-15 minutes until everything is golden brown.
4. Remove from oven and toss with lemon juice or dressing/vinaigrette of choice. Enjoy!

• Prep Time: 15
• Cook Time: 30

Keywords: gnocchi

The post The 30-Minute Sheet Pan Gnocchi That Will Save Your Busy Weeknights appeared first on Camille Styles.

‘Tis the season for hearty and comforting one-pot dinners. Warming flavors simmering on the stove and cozy moments gathered in the kitchen. Soups play a major part of this, but I’m also looking to other cold-season staples like one-pot orzo, one-pan lasagna, and kitchari that are great for quick dinners or hosting friends. A little chopping and some mise en place is all you need to get a delicious dinner on the table. And when you’re craving something that’ll warm you all the way through, nothing satisfies quite like this one-pot lentil chili.

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. (Sure, 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.

Lentil Chili Toppings

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 Game Day Ready: Why One-Pot Vegetarian Chili Is the Ultimate Fall Weekend Recipe appeared first on Camille Styles.

Last week, Isabelle and I went on a 7 a.m. walk by the lake for what has become a regular tradition. It was the first chilly fall morning, and between catching up on the daily happenings and our obsession with Taylor Swift’s first outfit of the football season (important), I was debriefing her on the next recipe I was developing. Think: a bolognese pasta but made vegan with crumbled mushrooms and tofu. Of course, I was also intent on packing it with a ton of ingredients that give you that ultimate cozy but umami flavor for the most satisfaction. Her reaction? You’re really on a mission to make tofu sexy again, aren’t you?

Now look, I understand that for non-vegetarians and vegans, tofu is probably not on your regular grocery list. But I’m here to tell you that you’re missing out. Long gone are the days of boring and bland tofu recipes. We’re in the era of endless and flavorsome possibilities when it comes to tofu, plus the benefit of extra protein. And this recipe does all of that and more. I try not to play favorites when it comes to recipes I’ve developed, but this one might just be the best I’ve come up with yet. This tofu and mushroom bolognese is here to welcome fall with open arms. Let’s get cooking.

Ingredients for Vegan Mushroom Bolognese

• Onion or shallot.
• Mushrooms. I use both shiitake and baby bella, but use what you have on hand.
• Extra-firm tofu.
• Tomato paste.
• Sun-dried tomatoes. Plus the oil from the jar for even more flavor.
• Garlic.
• Oregano.
• Diced tomatoes.
• Tomato sauce.
• Pasta. For extra protein, you could swap a protein pasta.
• Basil.
• Parmesan. Optional to keep this vegan, or you can use a vegan parmesan!

How to Make Mushroom Bolognese

The goal here is to really emulate the texture of a bolognese sauce with the bits and pieces of the mushroom and tofu for a thick and textural sauce that clings to the noodles.

To do that, you’ll blitz the mushrooms in a food processor until crumbly, and then do the same with the tofu. Be careful not to over-pulse, as the mixture will develop a paste-like texture. Just a few blitzes is perfect. Then, you’ll just add the mushrooms and tofu to the pan with the onions to cook them down and caramelize a bit before adding the rest of the ingredients. The mushrooms add a really nice earthy flavor and texture, and the tofu adds a healthy dose of hidden protein that make this a truly satisfying vegan dinner recipe.

Tips for Boosting Flavor

Vegan recipes are notorious for lacking flavor. However, the key is to think about which ingredients add that extra pop of flavor.

In this recipe, you’ll develop and layer flavor with caramelized onions and tomato paste, along with umami-rich sun-dried tomatoes. They all come together for a recipe with a ton of depth and richness that would make anyone question if it was vegan. Lastly, properly salting any recipe makes a huge difference. Be sure to salt your pasta water and taste and adjust the sauce’s salt levels as you go.

Tips for Serving and Storing Leftovers

I love spaghetti or tagliatelle noodles for a sauce like this, but a shorter option like a penne with the nooks and crannies for the sauce to nestle into is also a great option. You could even use this as the sauce in a lasagna for an extra dose of protein and vegetables.

This sauce also stores very well. I’ll even make a batch early in the week and store in the fridge if I’m planning to make pasta later in the week. But you can also freeze and thaw the sauce if you make it ahead of time. Just heat on the stove and adjust the flavors as needed.

Vegan Tofu and Mushroom Bolognese

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

No reviews

• Author: Suruchi Avasthi
• Total Time: 35 minutes
• Yield: 4

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An easy weeknight sauce packed with protein and flavor.

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Ingredients

• 2–3 tablespoons oil from sun-dried tomato jar (or sub olive oil)
• 1/2 yellow onion, diced
• 4-ounce box shiitake mushrooms
• 4-ounce box baby bella mushrooms
• 7 ounces extra firm tofu (1/2 block)
• 2 tablespoons tomato paste
• pinch of red pepper flakes
• 1 teaspoon dried oregano
• 2 tablespoons sun-dried tomatoes, finely chopped
• 2 large cloves garlic, chopped
• 14-ounce can diced tomatoes
• 15-ounce can tomato sauce
• salt and pepper to taste

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Instructions

1. In a large stovetop pot, add the sun-dried tomato oil and heat to medium. Add the onion and a pinch of salt. Cook for a few minutes until the onions begin to caramelize. Add the garlic and the chopped sun dried tomatoes.
2. In a food processor, add the mushrooms and blitz until crumbly. Add to the onions in the pot. Then, add the tofu to the food processor, and blitz until crumbly. Add to the pot as well, stirring to combine. Cook for a few minutes.
3. Add the tomato paste, red pepper flakes, oregano, salt and pepper, and stir to combine. Cook until the tomato paste slightly darkens in color.
4. Add the diced tomatoes and tomato sauce to the pot and stir to combine. Cover and cook on medium for 10-15 minutes until thick. Taste the sauce and adjust the salt as needed. I sometimes like to add a pinch of sugar to help round out the flavors as well.
5. To serve, prepare your pasta of choice then add drained pasta to the sauce. Coat in sauce and serve warm with parmesan and basil. Enjoy!

• Prep Time: 15
• Cook Time: 20
• Category: pasta

Keywords: bolognese, mushrooms, tofu, vegan

The post Why This Vegan Mushroom Bolognese Is Our Go-To Fall Comfort Meal appeared first on Camille Styles.

So begins the transitional days that string together summer and fall. On one hand, I’m enjoying heirloom tomato toast and cold hunks of watermelon most afternoons. And on the other hand, I’m celebrating my first pumpkin spice latte of the season. These next few weeks are a hodgepodge of two seasons converging, and honestly, I don’t hate it. There’s something fun about these in-between seasons of transitions that feel exciting and anticipatory of what’s to come. For me, that means adding all the last corn and tomato recipes that I can, while also writing up my fall cooking bucket list. And in the meantime, finding recipes that bridge the gap between the seasons, just like this roasted cauliflower salad.

Call it a warm salad, a side dish, or a grilled cauliflower salad—whatever you want to name it, she’s delicious. Think: smoky, bright, and savory, while being ultra satisfying on its own or served alongside your main dish of choice.

Ingredients for this Roasted Cauliflower Salad

The ingredient list for this cauliflower salad is pretty simple, but a few special ingredients take it over the top.

Cauliflower. The base of this salad. Chop up into small florets.

Cumin, coriander, and paprika. For a savory and smoky flavor, these spices add tons of flavor. Use fresh ground spices if you can.

Dates. Chopped up super small and tossed with the cauliflower in the last 15 minutes of baking, the dates add a bit of sweetness and caramelized flavor. It’s incredible.

Kale. This is optional, but I like adding the chopped kale for extra greens.

Pickled onions. For some tangy and bright flavor, I love the contrast of the onions against the smoky cauliflower.

Green onions and cilantro. Fresh herbs take any recipe to the next level. I like both of these herbs in here, but you could also add dill or parsley if you have it!

Tahini. For the dressing, nothing is better than creamy tahini.

Honey. To balance out the flavors, a bit of honey in the dressing does wonders.

Lemon juice. A little acidity brightens everything up.

How to Assemble Your Roasted Cauliflower Salad

The best part of this recipe is that it’s made almost entirely on a sheet tray. A few simple steps come together to make every flavor sing.

To start, add the cauliflower florets with a healthy drizzle of olive oil, the spices, and salt. Bake on high until the cauliflower begins to turn golden. In the last 15 minutes of baking, I like to add the very finely chopped dates to the sheet pan and toss them together with the cauliflower. This helps to caramelize the dates and bring the best flavor to the salad without getting huge chunks of it in the salad. Then, once the cauliflower is done baking and is all golden, I add the chopped kale to the sheet pan and toss it together. The kale will wilt and soften just a bit from the residual heat without having to do any stovetop cooking.

When you’re ready to assemble, you can either wait until the cauliflower has cooled or serve it warm with the dressing. Either way, it’s the perfect warm side dish or chilled salad.

Tips for Serving

I love this salad served on its own (yes, I did in fact eat half of this straight off the sheet pan when I first made it), but it’s also delicious jazzed up a bit. I like to take any leftover cauliflower and use it on a grain bowl the next day with romaine or even crisped up in a pan and then served as tacos for lunch with avocado and extra herbs. The cauliflower makes it hearty and satisfying, and all of the flavors come together for the perfect bite.

Looking for more summer-to-fall salad recipes? I’m currently loving these options:

Healthy

Jul. 28, 2024

This Mediterranean Kale Salad is Sunshine in a Bowl

Hello, al fresco season.

Salads

Jul. 28, 2024

Carrot, Kumquat and Golden Beet Salad

Golden sunshine in a bowl.

Salads

Jul. 29, 2024

This Crispy Halloumi Salad is So Delish, I Make It Every Week

My summertime MVP.

Roasted Cauliflower Salad

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★★★★★

4.5 from 4 reviews

• Author: Suruchi Avasthi
• Total Time: 1 hour
• Yield: 2

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An easy vegetable salad with all the satisfying flavors of fall.

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Ingredients

Units USM

• 1 head cauliflower, cut into florets
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons smoked paprika
• 6 dates, finely chopped
• 1 bunch kale, chopped
• 1/2 cup pickled onions, chopped
• fresh herbs: cilantro, green onions, etc.
• for the dressing: 1/2 cup tahini, juice of 1/2 large lemon, 2 tsp honey, salt and pepper to taste. Add water to thin as needed.

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Instructions

1. Prepare the cauliflower. Preheat oven to 450 F. Add the cauliflower to a lined sheet tray and drizzle with a few tablespoons of olive oil. Add the spices and salt and pepper and toss until everything is coated. Bake in the oven for about 30 minutes.
2. Remove the tray from the oven and add the chopped dates, toss and flip the cauliflower, then add back to the oven and bake for another 10-15 minutes until the cauliflower is golden.
3. Remove the tray from the oven and add the kale, toss and set aside until ready to serve.
4. To serve, prepare the dressing. Add pickled onions and fresh herbs to the cauliflower, and toss with dressing. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: salad

Keywords: cauliflower

The post It’s Official—We’ll Be Eating This Roasted Cauliflower Salad All Season Long appeared first on Camille Styles.

I’ve found myself immersed in the foodie world since college. In the decade or so since, there have been a handful of people who have truly influenced my approach to cooking and sharing recipes. One of those people is Jenny Rosenstrach. As a lifelong vegetarian myself, Jenny was one of the first recipe creators I discovered who shared recipes I could recreate in my kitchen. Simply put, her recipes have always stood out for their simultaneous creativity and accessibility.

Jenny is the creator of Dinner: A Love Story, the award-winning website and Substack newsletter devoted to family dinners. She’s also the New York Times Bestselling author of six books, including Dinner: A Love Story and The Weekday Vegetarians. Every recipe I’ve made has felt like a lightbulb moment, and Jenny’s writing is witty but empathetic. (Exactly the voice you want hanging out alongside your many kitchen trials and tribulations.) It only makes sense that many of her recipes have very quickly found their way into my regular recipe rotation.

Jenny Rosenstrach on Making Weeknight Meals Everyone Will Love

With her latest book, The Weekday Vegetarians Get Simple, Jenny is sharing even more incredible vegetarian recipes that prove eating meat-free is just as easy as it is delicious. Keep scrolling for an exclusive peek at Jenny’s recipe for Broccoli Pesto Pasta, complete with her non-traditional take on everyone’s favorite weeknight meal.

The Weekday Vegetarians Get Simple by Jenny Rosenstrach

$32.99 at Target

How would you describe your cooking and food philosophy?

I’ve been writing Dinner: A Love Story for almost 15 years, and the mission has remained consistent through young kids, high school kids, college kids, and empty nest-hood: Make dinner—it doesn’t have to be fancy—and share it with people you love whenever possible. To that end, my recipes are unfussy, real, and created in a family kitchen, not a test kitchen.

What was your process for developing this recipe?

It was a huge day in my cooking life when I discovered that pesto does not have to be made with basil and pine nuts. In fact, it can be made from almost any vegetable and any nut as long as you have some good olive oil and Parmesan. I can’t remember exactly how it came about, but my guess is that I had broccoli lying around that was maybe not the freshest. To salvage it, I did what I always do: I puréed it into an indulgent creamy sauce for pasta. I find it’s never not the right answer.

What makes this recipe your go-to for weeknights?

I love that the entire recipe happens in one pot (plus one blender) and that the pasta boils in the same water as the broccoli. I cannot be bothered with a large clean-up on a weeknight.

Can this recipe be made with minimal tools?

While yes, it is always easier to plunge an immersion blender into a pot of softened, brothy vegetables when you’re after a certain creamy consistency (and you should absolutely do this if breaking out a big blender is going to stop the momentum altogether), but puréeing those vegetables in a powerful blender will almost always result in a silkier, richer consistency. Overall, a good quality blender, like a Cuisinart or Vitamix, is going to be an investment that greatly pays off.

Cuisinart Hurricane Pro 3.5 Peak Blender

$399.95 at Williams Sonoma

Vitamix Explorian Series E310 10 Speed Blender

$379.99 at Target

What are some ingredient swaps to know about for this recipe?

To make vegan: You can omit the Parm and add three tablespoons of nutritional yeast when you go to blend.

To make gluten-free: Swap out the pasta for gluten-free pasta. (Taste Republic is my go-to brand.) Also, if you don’t have broccoli, swap in cauliflower, butternut squash, or even canned artichokes. I’m telling you, once you have the technique down, you’ll want to turn every vegetable into a sauce.

What advice would you share for someone looking to incorporate more vegetarian recipes into their repertoire?

We are so wired to think of animal protein as a starting point for dinner—i.e., I have chicken, so maybe we’ll have chicken parm. I always tell people who want to be more plant-forward to start instead by thinking about what kind of meal you’re in the mood for. Tacos? Pizza? Soup? Big Huge Salad? Once you start rewiring your brain to think this way, it’s much easier to decide, Oh I’ll have Crispy Cauliflower Tacos, or that Corn-and-Tomato Pizza, or the Coconut Corn Soup with Tofu, or the Bibb Salad with Honey-Harissa Chickpeas and Yogurt. All of these are in The Weekday Vegetarians: Get Simple.

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

It’s funny, because as much as I care about good food—and hearing a recipe success story from a reader will never get old, never!—I care most about teaching people how rewarding it is to simply sit down to dinner. I cooked thousands of dinners for my daughters before they left for college (18 years worth of dinners), and yet when I think back to all those meals, I don’t necessarily think about how I nailed the perfect char on a grilled salmon, or how I finally mastered making tasty tofu. I think first and foremost about all those nights we sat down together. And how even today, dinner is like a gift I can give myself every day—whether it’s my family of four at the table, or even just me and my Instagram feed.  

Dinner is like a gift I can give myself every day.

Do you have any favorite recipes from the book?

• The Summer Sicilian Eggplant Parm, a fresh, non-gooey take on everyone’s favorite.
• The Mixed Mushroom Shepherd’s Pie, as appropriate for Thanksgiving as it is for a Tuesday night.
• The Tomato and Blue Cheese Tomato Tart because there is really no better example of low-effort high-reward cooking.
• The Miso-Mushroom Tacos with Pickled Cabbage, which was the go-to, pre-late-night soccer practice dinner for my daughter all through high school.
• The Crispy Curried Cauliflower with Coconut and Raisins which is so nice with a simple soup (like the tomato soup).
• The Brown Butter Orzo with Zucchini and Basil.

So many more! That’s just a drop in the bucket.

“The Weekday Vegetarians Get Simple” Copyright © 2024 by Jenny Rosenstrach. Photographs copyright© 2024 by Christine Han. Published by Clarkson Potter, an imprint of Crown Publishing Group.

Broccoli Pesto Pasta

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

No reviews

• Author: Jenny Rosenstrach
• Total Time: 30 minutes
• Yield: 4

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Consider this pasta a lesson in creating unbelievable vegetarian flavor. It’s so easy, you’ll be tempted to swap in any veggie and call it a sauce!

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Ingredients

Units USM

• Kosher salt
• 5 cups roughly cut broccoli, including stalks (from 1 large head)
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 garlic clove, pressed
• 3 scallions, white and light green parts only, roughly chopped
• 1/3 cup pine nuts
• 1/3 cup freshly grated
• Parmesan cheese, plus more for serving
• 2 tablespoons fresh lemon juice
• Freshly ground black pepper to taste
• 1 pound pasta (I like spaghetti or fettuccine, but any pasta will work)
• Red pepper flakes, for serving

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Instructions

1. Bring a large pot of salted water (at least 10 cups) to a boil. Add the broccoli and boil gently for 3 minutes. Using a slotted spoon, scoop out about one-third of the broccoli and set aside on a cutting board to cool, then chop finely. Continue to gently boil the remaining broccoli for another minute. Turn off the heat, scoop out ¼ cup of the broccoli water, then using a slotted spoon, scoop out the remaining broccoli and add it straight into a blender. (Excess water is OK.)
2. To the blender, add the olive oil, garlic, scallions, pine nuts, Parmesan, lemon juice, 1-2 tablespoons of the reserved broccoli water, and salt and pepper. Blend until emulsified and saucy (you want it to be easily pourable—thinner than a milkshake) using more broccoli water as needed.
3. Bring the pot of broccoli water back to a boil. Add the pasta and cook to al dente according to the package directions. If you’ve used up your reserved broccoli water, scoop out another ¼ cup of pasta water and set aside. Drain the pasta, drizzling in a little olive oil to prevent sticking. Return the pasta to the pot and toss in the pesto until it coats the pasta but doesn’t look gloppy. (Use a drizzle of pasta water if needed.) Serve with red pepper flakes, the reserved chopped broccoli, and more Parmesan.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Keywords: pasta, broccoli, pesto

The post “It Doesn’t Have to Be Fancy”—Jenny Rosenstrach Shares Her Perfect Weeknight Meal appeared first on Camille Styles.

Here in Austin at least, you can’t really separate summertime meals from Tex-Mex. Many of us in the ATX happily live on tacos from May through August, whether tossed on the grill or picked up from a favorite spot. That said, summer is the time to keep it simple, so I love a Mexican recipe that is quick on prep and major on flavor. You too? Enter my five-ingredient sheet pan chicken fajitas.

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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★★★★★

4.9 from 16 reviews

• 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.) and 1 onion

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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.

For me, the perfect summer evening includes laid-back vibes and friends gathered around the grill. And more often than not lately, our grill is full of these spice-rubbed grilled chicken thighs that are about as carefree (and flavor-packed) as it gets. Not only are they faster to make than ordering takeout—they also happen to be an incredibly budget-friendly option for serving a crowd. These flavor-packed chicken thighs have become our go-to for effortless hosting that let me savor every moment of the season.

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.

Whenever I’m at the beach, I can feel my entire system reset. Our family’s schedule is cleared of most commitments, so the time allows us to downshift into a more relaxed state of mind. When we’re in Malibu, my favorite time of day is just before sunset, when everything’s dipped in golden light and you can find us gathered around the grill prepping ingredients from the farm stand, cold drink in hand. And this summer, our MVPs have been these grilled shrimp tacos with grapefruit-avocado salsa, also know as the best shrimp tacos on the planet. Call us obsessed.

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.

At Camille Styles, our love of delicious, nourishing food runs deep. In-person and on Slack, our conversations inevitably gravitate to what we’re currently cooking in our kitchens across the country. From our best taco recipes to soups when the cozy season calls for it to our enduring passion for sweet potatoes—food is endless fodder for conversation. And the dish that’s in constant rotation in my kitchen right now? Sara Forte’s blackened salmon recipe with tropical pico from her new cookbook, Around Our Table: Wholesome Recipes to Feed Your Family and Friends.

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 from 1 review

• 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.

Whether you’re headed to Europe this summer, or simply dreaming of a getaway, a dinner inspired by the South of France is always a good idea. Rebekah Peppler shared her entire French Girl dinner party menu with recipes from her new book Le Sud, and it’s proof that so often, simple is best. Whether you’re hosting a dinner party or romancing your weeknight meals, Peppler’s whole-roasted fish delivers flavor to transport you to the Mediterranean.

“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.

Last month, Adam and I visited Mexico City for the first time. It’s a place that’s long been on my list, and I couldn’t wait to experience its vibrant art scene, beautiful parks, and (of course) the food. 

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.