It’s crisp, a little spicy, garlicky, and sour in the best way possible. I’m obsessed!

This quick-pickled asparagus recipe is not for canning – instead, you can enjoy your pickled asparagus within a day, right from the fridge, and it will last up to two weeks in the fridge.

Why You’ll Love This Quick-Pickled Asparagus

• It’s, well, quick to make! Just wash and trim your asparagus, place it in your jar(s), simmer the vinegar mixture, pour it on the asparagus, and seal your jar!
• Just, SO good. Asparagus makes the BEST pickles! It’s crisp and snappy and SO full of flavor.
• Perfect for all kinds of uses. Grain bowls, charcuterie boards, drink garnishes (Bloody Mary anyone?!), sandwich sides, salads, and more.

Pickled Asparagus Recipe Ingredients

For the jar:

• Asparagus – Of course! You’ll want one pound for this recipe, though this one’s super simple to scale up or down.
• Shallot – For a touch of onion-y flavor. You can use red onion or sweet onion in a pinch, though the flavor might be a bit stronger than mild shallots.
• Garlic – You can slice it or just peel and smash it, your preference.
• Peppercorns – A few black peppercorns add a sharp, fruity note of flavor.
• Dill – Fresh sprigs of dill add that classic pickled flavor. Love it.

For the brine:

• White vinegar – You’ll want white vinegar with 5% acidity, which most standard white vinegar is. With quick refrigerator pickles, the 5% acidity ensures bright flavor and proper pickling, but we’re not relying on it for long-term preservation, as these pickles are always kept refrigerated and eaten within about a month.
• Water – Thins out the vinegar so that the flavor isn’t *too* intense.
• Crushed red pepper flakes – Optional, but I do recommend a few pinches for warmth. Or, if you like heat, go for it and add more!
• Sugar – Really helps to round out the flavors; highly recommend adding it.
• Salt – I prefer to use kosher salt for my pickled vegetables.
• Other spices – A couple of other options for flavor are mustard seed or coriander seed.

Adaptations/Variations

• Herbs: Dill is classic, but tarragon, thyme, or rosemary can create a different aromatic twist.
• Extra garlicky pickled asparagus: Double (or triple!) the amount of garlic.
• Spicy pickled asparagus: Use a full teaspoon of crushed red pepper flakes.

How to Make Quick Pickled Aparagus

1. Wash and trim the woody ends off of the asparagus.
2. Place the asparagus in your jar(s) along with the shallots, garlic, peppercorns, and dill. You’ll want a tight fit. You can use two or three smaller tall jars or one large mason jar.
3. Place the brine ingredients in a small saucepan over medium-high heat. Bring to a boil.
4. Carefully pour the brine over the asparagus until the veggies are submerged.
5. Let the mixture cool until it’s done steaming, 15-20 minutes. Place the lids on the jar.
6. Transfer to the fridge and refrigerate for at least 24 hours before eating.
7. Enjoy within two weeks.

Jump to full, printable recipe

Ideas for Serving

• Chopped into egg salad, potato salad, or macaroni salad: Dice the pickled asparagus and fold it into classic egg, potato, or macaroni salad in place of (or alongside) pickles or relish. It adds brightness and crunch without overwhelming the dish.
• Charcuterie and cheese boards: Tuck the spears alongside cured meats (for the meat-eater), sharp cheddar, aged Gouda, or soft goat cheese. Their acidity cuts richness much like cornichons or pickled onions.
• With dips and spreads: Serve whole spears alongside creamy dips such as sour cream and chive, herbed cream cheese, or a simple lemony yogurt dip. 
• Simple side or garnish: Serve a spear or two alongside almost any meal, or use as a crisp garnish for deviled eggs and cold platters like a mezze platter or crudite tray.
• Salads and grain bowls: Chop and scatter over green salads, lentil salads, or grain bowls for a pop of acid and texture. They pair particularly well with hard-boiled eggs, potatoes, and mustardy dressings.Bloody Mary or Caesar garnish:
• Cocktail garnish: Use a chilled spear as a dramatic garnish. The garlic, dill, and peppercorn notes complement tomato juice, Worcestershire, hot sauce, and celery salt especially well in Bloody Marys. For Bloody Marys or “dirty” drinks, a teaspoon or two of the pickling brine can be added directly to the drink in place of (or alongside) olive or pickle brine for extra savory depth.
  

We hope you love having this Quick-Pickled Asparagus in your fridge as much as we do! It’s crunchy, snappy, and absolutely delicious. Super addicting in the best way!

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Quick Pickled Asparagus (Refrigerator Pickles)

Crisp, snappy asparagus pickles? Yes please! These crunchy, sour asparagus spears are refrigerated in a zippy brine along with fresh herbs and garlic for the BEST flavor. Garnish cocktails, add to salads, serve with charcuterie … endless options.

Servings 12

Calories 19kcal

Author Kare

Equipment

• 1 quart-size mason jar & lid 32 ounces -OR-
• 2-3 24 ounce wide-mouth tall mason jars & lids

Ingredients

• 1 pound asparagus touch ends trimmed off
• 1/2 medium shallot thinly sliced
• 3 medium cloves garlic peeled and smashed or sliced
• 1 teaspoon black peppercorns
• 1/4 teaspoon mustard seeds or coriander seeds optional*
• 2 large sprigs fresh dill
• 1 cup white vinegar 5% acidity
• 1 1/2 cups water
• 1/4 teaspoon crushed red pepper flakes optional*
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt

Instructions

Prep the asparagus

• Trim the woody ends off of the asparagus, cutting more off if needed to fit the asparagus in the jar with about 1 inch of space at the top.

Pack the jars

• Add all of the asparagus vertically to the mason jar(s), tip side up, leaving about an inch of room at the top. There should be just enough room.
• Tuck in the shallot, garlic, peppercorns, crushed red pepper flakes if using and coriander or mustard seed if using, plus the fresh dill.

Make the brine

• Add the vinegar, water, sugar, salt, and crushed red pepper flakes (if using) to a small saucepan over high heat. Bring to a boil.

Fill the jars

• Carefully pour the boiling vinegar mixture over the asparagus in the jar.

Cool & refrigerate

• Allow the jar to cool for an hour or two on the counter, then top with the lid.
• Refrigerate for at least a day before enjoying. Keeps refrigerated for up to 2 weeks.

Notes

* Optional ingredient notes:

Red pepper flakes: Adjust for heat; more adds a gentle kick, less keeps the flavor mellow.

Coriander seeds: Used sparingly, they lend a subtle lemony brightness. Too much can become soapy, so start light.

Yellow mustard seeds: Commonly used in a variety of pickles; can give a touch of heat. But  it can give a wasabi-like kick if used with a heavy hand!

Nutrition

Serving: 2spears | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 585mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

More Asparagus Recipes

• Parmesan Roasted Asparagus
• 4 Ways to Prep & Cook Asparagus
• Balsamic Marinated Asparagus
• Asparagus Tart

Frequently Asked Questions

Q: Can I can asparagus pickles using traditional canning methods?

A: No. These are refrigerator pickles, not shelf-stable canned pickles. The jars are filled with hot brine, but they are not processed in a water bath, so refrigeration is essential. Always store them in the refrigerator and use clean utensils when removing spears from the jar. Kept cold, they will stay crisp and fresh for up to 1 month.

Q: Will my asparagus pickles stay bright green?

As the asparagus pickles, you may notice subtle color changes. The spears will gradually shift from bright green to a more olive-yellow tone, while the brine may take on a faint violet or pinkish cast. This is completely normal and comes from natural pigments in the asparagus (and shallot) leaching into the vinegar over time. The flavor and texture remain crisp and fresh.

The post Quick Pickled Asparagus (Refrigerator Pickles) appeared first on Kitchen Treaty.

This tartar sauce recipe needs only 5 ingredients and only about 3 minutes to make. You’ll love how fast and easy it is to whip up homemade tartar sauce!

Whether you have a sudden need for tartar sauce and are wondering if you have the ingredients to make it at home, or if you just want to make your own condiments, I’m here to tell you that making your own tartar sauce is almost shockingly easy!

Mix together just a few ingredients and you’re on your way to the perfect sauce for fries, fish, and more.

Why You’ll Love Homemade Tartar Sauce

There’s just something so satisfying about being able to make your own condiments! Tartar Sauce in particular is super simple to make. Once you know the base recipe, you can customize your homemade tartar sauce however you like. Love it lemony? Double up on it! Dill fan? Add more more more! My guy loves to shake a bit of green Tabasco into his tartar sauce, and he’s right – it’s spicy and delicious.

You NEED a signature tartar sauce in your life. It’s true.

Ingredients

• Mayonnaise – Use your favorite brand, or if you’re eating vegan, opt for a vegan mayo.
• Dill pickles – You can start with whole pickles or spears. I like to dice them pretty finely.
• Lemon juice – You don’t need a lot of fresh lemon juice, so one lemon should be plenty.
• Sugar – I really wanted to love my homemade tartar sauce recipe without sugar, but the truth is, I think it’s a must-have ingredient! You don’t need a lot, but it adds that signature kiss of sweetness that makes tartar sauce so delicious.
• Onion powder – Onion powder is such a secret weapon ingredient. It adds the most wonderful depth of flavor, and you don’t even have to do any chopping! Win win.
• Dill – You’ll want just a touch of fresh minced dill (or you can use dried dill if fresh isn’t available; it’s also delicious!)

Adaptations/Variations

• Add a touch of Dijon mustard. Many homemade tartar sauce recipes call for Dijon. I tried it with the mustard, but I felt like the overall flavor wasn’t as good – like it muddled the other flavors a bit to much and no longer tasted like pure tartar sauce. But if you’re a Dijon mustard lover, I encourage you to try it – maybe it will be perfect for you!
• Spicy Tartar Sauce: Add a few dashes of green Tabasco sauce, to taste. My guy swears by this!
• Vegan Tartar Sauce: Use a vegan mayo like Vegenaise.

I hope this homemade tartar sauce fulfills all of your tartar sauce dreams! It’s just so easy to make at home, and you can customize it however you like it.

More Delicious Homemade Sauce Recipes

• Homemade Thousand Island Dressing
• Homemade BBQ Sauce
• Homemade Pizza Sauce
• Fresh Tomato Pizza Sauce
• Peanut Sauce

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Homemade Tartar Sauce Recipe

Just 5 ingredients and 3 minutes for the most delicious homemade tartar sauce! With dill pickle, lemon, and a touch of sugar for sweetness.

Keyword homemade tartar sauce, tartar sauce, tartar sauce recipe

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 8

Calories 261kcal

Author Kare

Ingredients

• 1 cup mayonnaise
• 1/3 cup finely diced dill pickles about 3 dill pickle spears or one large dill pickle
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons granulated sugar
• 1/2 teaspoon onion powder
• 1 teaspoon minced fresh dill or 1/2 teaspoon dried dill

Instructions

• Add all ingredients to a small bowl. Mix until well-combined. Serve.
• Store in an airtight container in the fridge for up to 3 days.

Notes

Adaptations/Variations

• Add a touch of Dijon mustard. Many homemade tartar sauce recipes call for Dijon. I tried it with the mustard, but I felt like the overall flavor wasn’t as good – like it muddled the other flavors a bit to much and no longer tasted like pure tartar sauce. But if you’re a Dijon mustard lover, I encourage you to try it – maybe it will be perfect for you!
• Spicy Tartar Sauce: Add a few dashes of green Tabasco sauce, to taste. My guy swears by this!
• Vegan Tartar Sauce: Use a vegan mayo like Vegenaise.

Nutrition

Serving: 2tablespoons | Calories: 261kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 301mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

The post Homemade Tartar Sauce Recipe appeared first on Kitchen Treaty.

If you’re looking for an easy recipe for cucumber sandwiches, this is it!

Cut your cucumber sandwiches into triangles for an easy and elegant presentation, or go to town and cut them into shapes with cookie cutters. Grab your flower cookie cutter and make them super cute, Megan Markle (or is it Sussex?) style!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Cucumber Sandwiches
• Tips for Success
• More Tea-Party-Worthy Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making cucumber cream cheese sandwiches for years, but it wasn’t until I whipped up a batch for a teacher appreciation event that I realized I should share the recipe here on Kitchen Treaty!

I’ve made them a few ways over the years – sometimes just a swipe of plain cream cheese on some bread, and some slices of cucumber. And sometimes, I jazz up the cream cheese with herbs to take them over the top. The herbs really do take these cucumber sandwiches to the next level, so that’s the recipe I’m sharing here today!

Cucumber sandwiches are such a simple, delicious, versatile sandwich – and it’s naturally vegetarian! Huzzah!

Why You’ll Love Cucumber Sandwiches

• Perfect for afternoon tea, baby or bridal showers, or poetry teatime (if you’re a homeschooling family, you know what I’m talking about!).
• Portable! Cucumber cream cheese sandwiches are super easy to prep, pack, and carry along.
• Kid-friendly. The simple ingredients – soft white bread, herby cream cheese, cool cucumbers – makes a sandwich kids will love.

Ingredients

• Bread – I like a soft white bread for cucumber sandwiches. They’re easy to cut the crusts off of and cut into shapes, and there’s just something so nice about the soft bread with the cream cheese and crisp cubes.
• Cucumber – I really like English cucumbers for my cucumber tea sandwiches. The peel is very thin, so it can stay on, and they’re nice, crisp, and mild tasting. You can go with any cucumber, though. Persian cucumbers are small but tasty. Traditional cucumber are great, too, but I suggest peeling off their thick skin before slicing and placing them in your sandwiches.
• Garlic and herb cream cheese – Made with cream cheese, mayo, dill, chives, garlic powder, salt, and pepper.

Adaptations/Variations

• Cucumber Veggie Tea Sandwiches – Add shredded carrots, creamy avocado, roasted red bell peppers, sun-dried tomatoes … whatever combo sounds good to you at the moment! This cucumber sandwich recipe is endlessly customizable.
• Vegan/Dairy-Free Cucumber Cream Cheese Sandwiches – For dairy-free sandwiches, swap the cream cheese for dairy-free cream cheese. If you want to go fully vegan, make sure to swap out the mayo, too, for an egg-free version like vegenaise.

Tips for Success

• Use room temp/softened cream cheese. It will be really hard to blend the cream cheese if it’s super cold/hard.
• Use an electric mixer to blend the garlic herb cream cheese. That makes it super quick and very smooth.

I hope these Cucumber Tea Sandwiches were exactly what you were looking for to enhance your afternoon tea time, add to the bridal shower table, or serve up on a pretty platter for Mother’s Day! They’re super easy, a classic for a reason – and just dang delicious, too.

More Tea-Party-Worthy Recipes

• Cucumber Cream Cheese Canapes
• Cucumber Slices with Smoky Sunflower Seed Pate
• Marinated Cheese & Olive Skewers
• London Fog Latte
• Slow-Roasted Tomato Bruschetta

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Cucumber Sandwiches Recipe

An elegant, easy sandwich that's perfect for tea time! With garlic-herb cream cheese and crisp cucumbers on soft bread – classic cucumber cream cheese sandwiches are simple, refreshing, and hit the spot.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 sandwiches

Calories 123kcal

Author Kare

Ingredients

For the garlic-herb cream cheese

• 4 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh dill or 1 teaspoon dried
• 2 teaspoons chopped fresh chives
• 1/4 teaspoon garlic powder finely minced or grated
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

For the sandwiches

• 1 English cucumber sliced into 1/4-inch slices
• 1 batch garlic-herb cream cheese
• 8 slices soft white bread

Instructions

• Add the garlic-herb cream cheese ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely combined together and smooth.
• Lay out four slices of the bread. Divide the cream cheese between the four slices, spreading evenly across the bread.
• Lay the cucumber slices over the top, overlapping as needed.
• Place the second slice of bread on top. Using a large chef’s knife, cut off the crust then cut each sandwich into two triangles, then cut each triangle into two smaller triangles if desired.
• Garlic herb cream cheese can be kept in an airtight container in the fridge for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 3sandwiches | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Cucumber Sandwiches Recipe appeared first on Kitchen Treaty.

Fresh slices of cucumbers, topped with cool garlic-herb cream cheese and garnished with sprigs of dill (or whatever else you want to garnish ’em with!) They’re perfect for parties or even a quick snack at home when you’re feeling fancy. Or just famished.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Cream Cheese Canapés
• Ingredients
• How to Make Cucumber Canapés
• Tip for Success
• More Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created these cute cucumber appetizers when I was developing the recipe for garlic and herb cream cheese. I wanted to use my cream cheese for cucumber sandwiches (recipe coming this spring!) but then I was thinking that it would be delicious and easy to pipe the cream cheese onto cucumber rounds, just like my cucumber sunflower seed pate appetizers. Voila! A new cucumber appetizer was born.

Why You’ll Love Cucumber Cream Cheese Canapés

I mean, what’s not to love?! They’re easy, super tasty, and a great way to work in a veggie appetizer.

They’re super easy to make in advance, too. I like to slice my cucumbers and whip up the cream cheese up to two days ahead of time then just arrange the cucumbers on the serving dish, pipe on the herb cream cheese, and done!

Ingredients

• Cucumber – I like to use English cucumbers because you can leave the thin, edible peel on for more color.
• Cream cheese – Make sure it’s been out of the fridge for a bit so that it’s easy to mix the cream cheese with the other ingredients.
• Mayo – This adds some creaminess and a bit of tangy flavor.
• Dill – I like to use fresh dill (found in the produce section of most grocery stores). The dill goes into the cream cheese and also makes a pretty garnish on top of your cucumber canapés.
• Garlic powder & onion powder – You can use fresh garlic and finely minced onion or scallions if you prefer. I like to use garlic powder and onion powder because they both add tons of flavor but requires less chopping.
• Salt & pepper

How to Make Cucumber Canapés

First, slice up your cucumbers and line them up on your serving plate or platter. Then, mix up your garlic and herb cream cheese.

Put the cream cheese into a bag affixed with a piping tip (I like a star tip).

Pipe the cream cheese mixture onto your cucumber slices.

Garnish with some extra dill. Done!

Tip for Success

• Make sure your cream cheese is softened a bit before starting. Pull it out of the fridge about an hour before you want to mix it up – this way it’s not super hard and impossible to mix.
• Dab the cucumber slices with a paper towel. If your cucumber slices are sweating a bit and the cream cheese starts to slide off, dab them with a paper towel to dry off the slices before adding the cream cheese mixture.

More Appetizer Recipes

• Marinated Cheese & Olive Skewers
• Cucumber Slices with Sunflower Seed Pate (vegan/dairy-free)
• Classic Hummus
• Olive Hummus

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Cucumber Cream Cheese Canapés Recipe

A super easy cucumber appetizer with cucumber slices and a delicious herb and garlic cream cheese piped on top. Elegant yet delicious!

Keyword cucumber appetizer, cucumber canapes, cucumber cream cheese appetizer, cucumber cream cheese canapes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 48 canapés

Calories 21kcal

Author Kare

Ingredients

• 1 large English cucumber sliced 1/4-inch thick; about 48 slices
• 8 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh dill plus more for garnish
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder finely minced or grated
• 1/4 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

Instructions

• Slice the cucumber and line the slices on a platter.
• Add the cream cheese, dill, garlic powder, onion powder, 1/4 teaspoon salt, and pinch ground pepper. If your cream cheese is soft enough, you should be able to mix it together with a fork; if not or if it's not working well with a fork, I suggest using the beater attachments on your hand mixer to blend it all together.
• Transfer the cream cheese to a plastic storage bag or piping bag affixed with your tip of choice (I like to use a star tip). Pipe the cream cheese onto the cucumber slices. Garnish with fresh dill sprigs and serve.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 1slice | Calories: 21kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 31mg | Potassium: 15mg | Fiber: 0.05g | Sugar: 0.3g | Vitamin A: 69IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.02mg

The post Cucumber Cream Cheese Canapés Recipe appeared first on Kitchen Treaty.

I’ve been making this Garlic & Herb Cream Cheese constantly lately! My selective kid really likes it (and there’s a little bit of green in there, so, bonus!) and we love it too. It livens up bagels and is so good in sandwiches.

These days, we always have a batch of this garlic cream cheese hanging out in the fridge.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Garlic & Herb Cream Cheese
• Ingredients
• Adaptations/Variations
• How to Make Garlic & Herb Cream Cheese
• Tips for Success
• More Dips & Spreads

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first whipped up this garlic and herb cream cheese when I was making some cucumber tea sandwiches to take to my kid’s school for teacher appreciation week (I also made these cheese and olive skewers that are super tasty!)

It’s PERFECT in cucumber sandwiches, for sure, but I quickly realized that garlic and herb cream cheese deserved its time in the spotlight. So I decided to share the recipe here, and also obsess over the recipe at home.

Sometimes the story behind the recipe is not very exciting. But it can still result in something tasty!

Why You’ll Love Garlic & Herb Cream Cheese

This tasty cream cheese really couldn’t be more bagel-friendly. One of its secrets is that it has a smidge of mayo in it, so it’s spreadable straight out of the fridge. Hard cream cheese be gone!

Ingredients

• Cream cheese – I use full-fat, but lite cream cheese or even vegan cream cheese will work just as well.
• Mayonnaise – Just a couple of tablespoons of mayo add flavor and make this cream cheese easy to spread. Sour cream will work if you don’t have any mayo.
• Garlic – Just a half a clove, very finely minced or grated using a Microplane, adds tons of fresh garlic flavor. If you realllllly love garlic, add the whole clove or even two! I won’t judge.
• Dill – Fresh dill is a must for this garlic herb cream cheese. You’ll find it in the produce section with the other herbs.
• Chives – I grow chives in my garden (they’re one of the easiest herbs to grow!), but you can find them at the grocery store in produce with the herbs, too. If you can’t find chives, you can finely chop up some scallions (green onions) for similar flavor.
• Salt & pepper – Just a pinch of both, then taste and add more if you’d like.

Adaptations/Variations

• Chop up some fresh jalapeños and/or add a pinch of crushed red pepper flakes to give it some heat.
• Add a touch of citrus taste with lemon zest.
• Vegan/dairy-free option: Grab a vegan cream cheese. It will work great!

How to Make Garlic & Herb Cream Cheese

Add all the ingredients to a bowl, and, using a hand-blender, mix it all together. Add more salt and pepper if you’d like, and voila! You have your own fancy garlic and herb cream cheese.

Tips for Success

• Start with soft, almost room-temp cream cheese, which will be much easier to mix.
• Use a Microplane Grater to add your fresh garlic. This helps make it super-fine so you get all the garlic taste without any chunks.

I hope you love this herby cream cheese as much as we do! It’s creamy, easy, and so full of flavor. I think your bagels (and you) will adore it!

More Dips & Spreads

• Classic Hummus
• Olive Hummus
• Homemade Almond Butter
• White Bean & Kale Pesto Dip

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Garlic & Herb Cream Cheese Recipe

This cream cheese brings all the flavor! With fresh chives, dill, and garlic, it is SO GOOD, leveling up bagels, sandwiches, and more.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 123kcal

Author Kare

Ingredients

• 8 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh dill
• 2 teaspoons chopped fresh chives
• 1/2 small garlic clove finely minced or grated
• Pinch kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

Instructions

• Add all ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely blended together.
• Transfer to an airtight container and refrigerate for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Garlic & Herb Cream Cheese Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love this Quinoa Chickpea Salad
• Quinoa Chickpea Salad Ingredients
• Easy Additions & Substitutions
• How to Make It
• What to Serve with Quinoa Salad
• How to Store Quinoa Chickpea Salad
• Can I Freeze Quinoa Salad?
• More Easy Quinoa Salad Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Well, this quinoa and chickpea salad was kind of a weird little revelation for me. It’s just SO EASY to whip up and have in the fridge, at the ready for snack attacks or quick lunches. It saves me so much time to just have it there. No more pantry scrounging or refrigerator gazing.

For me, this quinoa chickpea salad has basically become the ultimate meal-prep lunch situation. It’s SO simple I wasn’t sure about sharing it here first, but I’m glad I got over that, because readers really like it!

Why You’ll Love this Quinoa Chickpea Salad

• It’s so easy to make. And by easy, I really do mean easy and so simple. Only 8 ingredients, and that’s including the olive oil and salt! This salad really is super easy to throw together, especially if I’m cooking up a batch of quinoa for another meal. I cook extra to throw together this salad, add a can of drained chickpeas, some scallions, a whole lotta fresh dill (YUM), and the super simple dressing. DONE!
  
• Perfect for any meal. It’s delicious atop a bed of arugula for an easy lunch or ideal as a hearty side with dinner. I’ll be honest, I’ve even had it for breakfast – with all that protein, it’s kinda perfect for that meal too! Excellent quick snack as well.
  
• Meal-prep magic. Not only is this quinoa salad super easy to make ahead of time, it actually tastes best after a day of lounging around in the fridge, giving the dill time to really mingle with the other ingredients.

Quinoa Chickpea Salad Ingredients

• Quinoa – Don’t forget to rinse your quinoa before cooking it! That helps remove any compounds that can contribute an unpleasant bitter flavor.
• Chickpeas – I use one can, which is about 1 1/2 cups cooked chickpeas.
• Scallions – Love the flavor and color these little green onions provide. Feel free to use finely diced sweet onion, red onion, or shallot instead.
• Dill – The fresh dill MAKES this salad! But if you don’t have access to it, parsley is a delicious sub.
• Olive oil, lemon juice, Dijon mustard, & salt – These ingredients form the simple yet irresistible dressing that gives quinoa chickpea salad it’s zinginess!

Easy Additions & Substitutions

• Add white beans – Add or swap navy beans or cannellini beans, which are super delicious in this quinoa salad.
• Add veggies – Feel free to add your fave veggies to the mix. Chopped cucumber, diced tomato, crunchy bell pepper … it’s a flexible recipe you can make your own!
• Swap the dill – If you can’t find dill or it’s not your fave, swap in a generous handful of chopped parsley.

How to Make It

First, cook the quinoa. Let it cool a little, move it to a large bowl, then add the chickpeas, scallions and dill and stir.

Whisk the dressing ingredients in a small bowl and pour them over the top of the chickpea quinoa salad. Stir to combine, taste, and add more salt if desired.

That’s it! So fast and easy.

What to Serve with Quinoa Salad

Chickpea quinoa salad is excellent alongside sandwiches, wraps, veggie burgers, and other easy mains. It’s also an excellent addition to buddha bowls along with some hummus!

How to Store Quinoa Chickpea Salad

Transfer your quinoa salad to an airtight container and place it in the refrigerator. It will last around 4 days in the fridge.

Can I Freeze Quinoa Salad?

I don’t recommend freezing this quinoa chickpea salad due to the nature of the fresh ingredients. I think it will affect the texture of the quinoa and make the whole salad soggy upon thawing. But I haven’t tested it yet and it’s on my to-do list. I’ll update once I’ve tried it!

More Easy Quinoa Salad Recipes

• Quinoa Tabbouleh
• Tabbouleh Hummus Mason Jar Salads
• Quinoa Vegetable Salad
• Quinoa Berry Salad

If you try and love this recipe for quinoa chickpea salad, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

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Lemony Quinoa & Chickpea Salad Recipe

This salad comes together quickly and easily, with only a bit of chopping, a little stirring, and a handful of ingredients. Having this simple salad in my fridge at a moment’s notice has been a godsend for me lately!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Calories 301kcal

Author Kare

Ingredients

• 1/2 cup uncooked quinoa rinsed with cold water (about 1 1/2 cups cooked)
• 1 15-ounce can chickpeas (a.k.a. garbanzo beans) (about 1 1/2 cups cooked), drained and rinsed
• About 6 scallions sliced (about 1/2 cup)
• 1/4 cup chopped fresh dill 1 generous handful
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice from about 2 medium lemons
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt + more to taste

Instructions

• Cook the quinoa. Rinse quinoa under cold water and drain. Place in a small pot on the stove and add 3/4 cup water. Bring to a boil. Reduce heat to a simmer and cover. Cook about 15 minutes, just until tender and translucent, with the white tail removed from the seed. Remove from heat and pour into a large bowl. Stir and spread a bit to let cool some (but it does not need to cool completely).
• Add the chickpeas, scallions, and dill. Stir gently to combine.
• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and 1/2 teaspoon salt until combined. Pour over the quinoa mixture. Stir to combine.
• Taste and add more salt if desired. Flavors will develop more after the salad chills.
• Cover and refrigerate until it’s time to eat. Best flavor is achieved after about 24 hours but it’s still delicious right after mixing! Keeps about 4 days in the fridge.

Nutrition

Calories: 301kcal | Carbohydrates: 33g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 411mg | Fiber: 7g | Sugar: 2g

The post Lemony Quinoa Chickpea Salad Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Lemon Chickpea Orzo Soup Ingredients
• How to Make It
• Lemon Chickpea Orzo Soup Variations
• Other Vegetarian Pasta Soup Recipes

• Jump Right to the Full, Printable Recipe
• Read the Comments & Reviews

The Story Behind the Recipe

For awhile now, I’ve been dreaming of a sort of comforting lemony chicken soup situation … but with chickpeas instead of chicken because, you know, I’m a vegetarian and all that.

After I recovered from pneumonia, I finally worked up enough energy to make it happen yesterday and oh. Oh my. This Lemon Chickpea Orzo Soup hit it out of the park.

This bright and comforting chickpea orzo soup reminds me a bit of this chickpea and rice soup, but this Lemon Chickpea Orzo Soup comes across, to me, as a bit more special.

First, I keep the veggies a bit chunkier than my norm, with the goal of everything being about the same size as the chickpeas. It makes for a heartier soup with nice consistent bites.

But what happens to this bad boy at the end of the process is really where it’s at, because you stir in a bunch of freshly squeezed lemon juice and toss in a big handful of fresh dill and oh mama! Totally the clincher.

Lemon Chickpea Orzo Soup Ingredients

• Olive oil – for sautéing the veggies which squeezes out so much flavor!
• Leek, carrot, and celery – You can substitute onion or scallions for the leek if you like! I just love how the leek adds mild oniony flavor and brings something a little more special to the table.
• Garlic – Two cloves, please, for maximum garlic flavor!
• Turmeric – I love adding turmeric to my brothy vegetarian soup recipes. It adds a bit of comforting color and a tiny kick.
• Vegetable broth – I like to use low-sodium veg broth so I can control the salt level of the recipe.
• Chickpeas – One can, or two cups cooked.
• Orzo – The tiny pasta is so good in soup!
• Salt & pepper – Because you can’t not.
• Fresh dill – SO GOOD in this recipe. Don’t skip it!
• Lemon – The acid brightens up this soup and makes it sing!

How to Make It

This Lemon Chickpea Orzo Soup comes together so quickly on the stovetop!

Set a medium soup pot over low heat and sweat the veggies by sauteeing them low and slow until tender.

Add the garlic and turmeric and stir until fragrant.

Stir in the broth, chickpea, orzo, salt, and pepper. Increase the heat to get the flavors amplified and cook the pasta.

Then simply remove the soup from the heat and stir in all that aromatic fresh dill and the generous squeeze of lemon. And serve! YUM.

Lemon Chickpea Orzo Soup Variations

• Use different beans: Use this basic formula but mix it up by swapping the chickpeas for another white bean like navy beans or cannellini beans.
• Nix the pasta: If you’re not feeling the pasta or can’t find orzo, you can stir in some cooked rice or quinoa.
• Swap the pasta: You can also add another small pasta like ditalini, stars, or alphabet pasta would be fun!

Other Vegetarian Pasta Soup Recipes

• This Vegetarian Chicken Noodle Soup is the chickpea noodle soup that most resembles classic chicken noodle. Perfect for a cold!
• This broth soba noodle soup with coconut milk, ginger, and turmeric is packed with spicy-savory flavor and is so healing.
• Thai Green Curry Noodle Soup is SUCH an easy soup recipe!
• Hearty Vegetarian Pasta e Fagioli with rosemary, garlic, and smoked paprika is a family fave!
• Vegetarian Minestrone Soup with pasta, beans, and veggies, and a parmesan-enhanced broth for SO MUCH FLAVOR.

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Lemony Chickpea Soup with Orzo & Dill Recipe

A hearty squeeze of lemon and loads of fresh dill liven up this chunky veggie, orzo, & chickpea soup.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 286kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium leek halved and sliced – about 1 cup chopped
• 1 medium carrot medium dice – about 1/2 cup
• 1 medium stalk celery sliced – about 1/2 cup
• 2 medium cloves garlic minced
• 1/4 teaspoon ground turmeric
• 4 cups low-sodium vegetable broth
• 15 ounces cooked chickpeas 1 can, drained and rinsed
• 1/3 cup uncooked orzo
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon ground black pepper + more to taste
• 1/4 cup fresh dill chopped
• Juice of 1 lemon about 2 tablespoons freshly squeezed lemon juice

Instructions

• Set a medium soup pot over low heat. Add olive oil, leeks, carrots, and celery. Cook, stirring occasionally, until veggies are tender, about 10 minutes.
• Add garlic and turmeric and cook, stirring frequently, for one more minute.
• Add the vegetable broth, chickpeas, orzo, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring frequently, until the orzo is tender, about 5 minutes.
• Remove from heat. Squeeze in the lemon juice and stir in the dill. Taste and add additional salt and pepper if desired (I add at least another 1/4-1/2 teaspoon salt, but I like things on the salty side.)
• Serve with additional dill as garnish.

Notes

Note that this soup actually doesn’t keep all that well because the orzo continues to cook and swell up. It’s still perfectly edible, but the soup thickens quite a bit after it sits. If you want to make it ahead, I suggest cooking it up to the point where you add the orzo. When reheating, bring to a boil, add the orzo, and continue from there.

Adapted from Bon Appetit

Nutrition

Calories: 286kcal | Carbohydrates: 46g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 313mg | Potassium: 434mg | Fiber: 10g | Sugar: 7g | Vitamin A: 671IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 4mg

The post Lemon Chickpea Orzo Soup Recipe appeared first on Kitchen Treaty.

I admit that the unit I was least looking forward to in the Plant-Based Professional culinary course that I just finished was the raw gastronomy. The extent of my raw food experience was visiting a raw restaurant in San Diego about 10 years ago. It was delicious, but my dabbling ended there.

But you know what? It ended up being a fascinating topic. I love learning new and creative ways to make foods, and the techniques involved in raw gastronomy are really interesting.

One of the assignments was to create a raw pâté from soaked nuts or seeds. The sample recipe used almonds, but I had a slew of raw sunflower seeds on hand and decided to give them a whirl. Figuratively and literally.

First, you soak the sunflower seeds in water. Then, you blend them up with garlic, lemon, salt … whatever you like. The result is light-colored and smooth (not silky smooth, but smooth enough) – and really addictingly tasty.

The possibilities are pretty endless, but in this case, I wanted to make a healthy canapé.

One of my favorite recipes before becoming vegetarian, many years ago, was a smoked salmon ball. And while I haven’t made that in years, I thought it would be fun to try to recreate some of those flavors in this pâté. So I added dill and smoked paprika and while, of course, not an exact replica, the smoky flavors are perfect with the dill and cucumber.

(Note that the smoked paprika is not officially raw because it reaches a temperature higher than is required to qualify as raw food. So if you’re on a raw diet, you might want to leave it out.)

I love this smoky sunflower seed pâté, and I love these appetizers, too!

For my plant-based party, I decided to garnish the cucumber slices with borage flowers. I planted borage a few years ago to attract bees to the veggie garden. I knew they were edible (apparently, they taste mildly of cucumber) but never had the guts to actually eat them. Until now. They ended up making a beautiful garnish, though you couldn’t actually taste them at all.

Sunflower seed pâté is officially a part of my life now, and this easy cucumber appetizer is going to be coming out of my kitchen often. It’s so easy to make the pâté ahead of time, squeeze it on, garnish, and serve.

Oh, and you could totally swap out the borage for cherry tomato halves and you have the perfect Christmas appetizer! See?!

Okay, now please forget that I mentioned Christmas.

(more…)

The post Cucumber Slices with Smoky Sunflower Seed Pâté appeared first on Kitchen Treaty.

For this spicy, bold bowl of Buffalo Cauliflower Soup, I took a cue from something nearly every coffee table offers up on game day: buffalo wings. If “buffalo” doesn’t scream football food, I don’t know what does! And this chowder definitely sports the heat-building vibe everyone knows and loves, but the delivery is meatless and served up in a bowl. Lighter AND far less napkins used. Touchdown! (Okay, I’ll stop now.)

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Recipe
• Ingredients
  • For the Buffalo Cauliflower Soup:
  • For the Herbed Crostini:
• How to Make Buffalo Cauliflower Soup
• Ways to Adapt this Buffalo Cauliflower Soup Recipe
• Make-Ahead Notes

• Jump Right To The Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

The makers of Silk challenged me to “sideline meat” and create a vegetarian, football-night-friendly food that uses one of their milk products. It was called the #MeatlessMondayNight challenge, and you know I was up for it!

After a little brainstorming and a lot of taste-testing (it’s a tough job, but somebody has to do it), this Buffalo Cauliflower Soup was born.

Why You’ll Love This Recipe

If you aren’t eating dairy (or just want less of it), you know that it can be tough to replicate that creamy, dreamy element that chowders and creamy soups sport. But with this Buffalo Cauliflower Soup, I found the one-two play of blitzed cauliflower along with creamy almond milk gets us to the goal line. (Catch the football references?! Can’t help myself.)

So if you’re trying to eat less dairy, I’m willing to bet you’ll be pleasantly surprised by this Buffalo Cauliflower Soup!

This chowder’s best with crispy, herb-coated crostini, dipped generously into that creamy soupy goodness and gnawed with gusto.

This is football food, after all! I love how the parsley and dill add a bit of a cooling feel to the whole shebang. Plus: crispy golden bread. Done and done.

Ingredients

For the Buffalo Cauliflower Soup:

• Cauliflower – When cooked and pureed, cauliflower becomes remarkably smooth and luxurious – perfect for that decadent, thick creamy soup consistency.
• Olive oil
• Onion, carrots, celery, and garlic – Classic soup ingredients that build loads of flavor and add a nutrient boost, too.
• Potatoes – I like buttery Yukon Golds, which add heft and a chowder-like quality to this creamy soup.
• Smoked paprika – Such a magical ingredient! Adds a smoky note that pairs perfectly with the buttery creaminess and Buffalo heat.
• Salt & pepper – gotta have it!
• Milk – You have options, here!Feel free to use a plant-based milk like unsweetened almond milk, oat milk, or even some homemade cashew cream. If you’re okay with dairy, heavy whipping cream would take it over-the-top luxurious, though plain whole or 2% milk works too.

For the Herbed Crostini:

• Baguette – sliced thin
• Olive oil – for brushing on the bread
• Parsley & dill – these herbs offer a cooling counterpoint that is so delicious!
• Salt – for flavor!

How to Make Buffalo Cauliflower Soup

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How to Make Buffalo Cauliflower Soup

First, set a big ol’ pot over medium heat. Saute your onions, carrots, and celery then stir in the garlic, smoked paprika, and salt and pepper.

Next, add the broth, cauliflower, and potatoes. Simmer until the potatoes and cauliflower are tender.

While the soup is cooking, make your crostini by brushing the olive oil and herb mixture over the sliced baguettes and broiling them until golden.

When the soup is cooked, transfer half of the soup to a blender and puree it. Return the puree to the soup and stir. Creamy goodness!

Stir in the buffalo hot sauce and milk, add the parsley, and more salt and pepper if desired.

Ladle into bowls and top with scallions, blue cheese or vegan blue cheese, additional herbs and drops of hot sauce, and crostini.

Ways to Adapt this Buffalo Cauliflower Soup Recipe

• Make it 100% creamy: Puree the whole thing for a silky-smooth soup.
• Add meat for the carnivores: Top individual bowls with shredded, cooked chicken.
• Add a can of beans: A drained can of white beans such as cannellini will increase the protein factor and add to the creaminess.

Make-Ahead Notes

Both the soup and crostini can be made ahead of time too. Just whip up the soup up to a two days before hand and then store in an airtight container in the refrigerator. Reheat in a pan over low heat over the stove, and you’re good to go. The toasted crostini freeze gloriously – just pull them out about an hour before mealtime to thaw.

Then just kick back and enjoy the game, in the most delicious way!

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Buffalo Cauliflower Soup

This hearty, veggie-packed soup eats like a chowder with a kicky buffalo-style wallop. Creamy, full of flavor, and, yep, vegan – though the carnivores will no doubt be clamoring for seconds, too! With crunchy herbed crostini for delicious dipping.

Keyword buffalo cauliflower chowder, buffalo cauliflower recipes, buffalo cauliflower soup, cauliflower chowder

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 294kcal

Author Kare

Ingredients

Vegan Buffalo Cauliflower Chowder:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced 2 cups
• 2 medium carrots, diced diced
• 2 medium stalks celery, diced diced
• 2 medium cloves garlic, minced minced
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4 cups low-sodium vegetable broth
• 4 cups cauliflower cut into 1/2-inch pieces
• 3 medium Yukon Gold potatoes about 1 pound, cut into 1/2 inch cubes
• 3 tablespoons Buffalo sauce like Frank's Red Hot; add more or less, to taste
• 1 cup unsweetened almond milk or another favorite milk or cream
• 1/4 cup chopped parsley

Herbed Crostini:

• 1/2 baguette sliced thin (about 1/4-inch)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh dill
• 1/8 teaspoon kosher salt

Instructions

• Set a large soup pot over medium heat. When hot, add the olive oil. Add the onions, carrots, and celery. Saute, stirring occasionally, until tender, 6-7 minutes. Add garlic, smoked paprika, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook for another minute, stirring frequently.
• Add the vegetable broth, cauliflower, and potatoes. Increase heat to medium high to bring to a boil. Once the mixture is boiling, reduce heat to medium low. Simmer, covered, until the potatoes and cauliflower are tender, 15-20 minutes.
• While the soup simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil, herbs, and salt. Using a pastry brush, generously brush the tops of each slice of bread with the olive oil herb mixture. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your broiler. Watch carefully – they can burn fast!)
• Back to the soup! Remove the soup from the heat and let cool just until safe to handle. Transfer 1/2 of the soup, about 4 cups, to a bowl and, using an immersion blender, puree the remaining soup. If you don’t have an immersion blender, you can puree 1/2 of the soup in a blender or food processor. Return all of the soup to the pot, mixing the pureed soup and the chunky soup back together.
• Place the soup back on the burner (medium-low heat). Stir in the red hot sauce and the almond milk. If you’re sensitive to heat/spiciness, you may want to start with 1-2 tablespoons of hot sauce, then add more to taste. Return to a simmer and stir in the parsley. Taste and add additional salt and pepper if desired.
• Ladle into bowls, serve with toppings such as scallions, roasted cauliflower, chives, blue cheese (if not vegan), or a few extra drops of red hot sauce. Float a crostini on top of each bowl (or serve alongside).

Notes

Nutrition information includes crostini.

Meat Option:

A reader suggested this and I think it’s brilliant! Add cooked, shredded chicken to the meat-eaters’ portions. I’d drizzle on some extra Buffalo sauce for good measure!

Dairy Option:

Use dairy milk or heavy cream and top with blue cheese or gorgonzola. A little sharp white cheddar stirred in with the milk or cream wouldn’t hurt either!

Gluten-Free Option:

The soup itself is gluten-free; just omit the crostini or make with a gluten-free bread.

Nutrition

Calories: 294kcal | Carbohydrates: 35g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 902mg | Potassium: 740mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3867IU | Vitamin C: 57mg | Calcium: 121mg | Iron: 2mg

The post Buffalo Cauliflower Soup appeared first on Kitchen Treaty.

Several years ago, a friend introduced me to a concept called “the French fry feeling.” Basically, it’s a feeling you get after talking too much, often about somebody else, possibly in not such a nice way – you know, gossiping. And then realizing you probably shouldn’t have gossiped quite so … enthusiastically. Which, strangely enough, is very similar to the feeling one might get after wolfing down a giant portion of French fries.

Well, the beauty of this spicy baked sweet potato fries recipe is that you don’t get the French fry feeling after eating them. Unless you gossiped with a friend while doing so.

I will say that these baked sweet potato fries are very easy to wolf down. I’ve used many tricks in the book to help make these guys as crisp as possible – not easy with baked sweet potato fries. The most important? Use corn starch! Tossing sweet potato fries in corn starch after cutting them helps them to crisp up nicely in the oven. Feels weird to do but totally, totally worth it. (I did some research to try to pinpoint the first online source to publish this trick, and as far as I can tell, it came from The Art of Doing Stuff. Lots of brilliant crisp sweet potato fry tips here!)

If you’re not sure about the “spicy” part of this recipe, just leave off the spices and go with a little salt and pepper. Still delish. But if you do go with the spices, be sure to whip up some of the cool Greek yogurt ranch to serve alongside. It cools the bit of fire – and sweet potato fries + ranch are a match made in heaven. Trust.

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Creamy Sweet Potato Soup

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Spicy Baked Sweet Potato Fries with Cool Greek Yogurt Ranch

These addicting baked sweet potato fries crisp up nicely in the oven. Dip them in a healthy garlicky dill ranch and you’re good to go. Just reduce or leave out the sugar and spices if you prefer a less-spicy version.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author Kare

Ingredients

Spicy Baked Sweet Potato Fries:

• 2 medium sweet potatoes
• 2 tablespoons corn starch
• 2 tablespoons olive oil
• 1 tablespoons pure maple syrup or brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper add more for more heat
• 1/4 teaspoon kosher salt or fine-grain sea salt + more to taste

Cool Greek Yogurt Ranch:

• 3/4 cup Greek yogurt I use full-fat
• 2 teaspoons white wine vinegar or champagne vinegar
• 1-2 garlic cloves smashed and finely minced (about 2 heaping teaspoons)
• 2 tablespoons finely chopped onion
• 1 tablespoon fresh minced dill
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Scrub sweet potatoes or peel off the skin, if you desire (I like to leave it on). Cut sweet potatoes into approx. 1/4-inch matchsticks. Put sweet potatoes into a large bowl and sprinkle the cornstarch over the top. Toss with your clean hands until all of the fries are coated. Drizzle with olive oil and toss again. Add maple syrup or brown sugar, chili powder, cinnamon, cayenne pepper, and salt. Toss until all of the fries are coated.
• Lay fries on a baking sheet, making sure there is a little space around each fry – don’t crowd or pile them! Depending on the size of your baking sheet, you may need to use two (I do).
• Place in oven and bake until golden brown and many are crisp, about 25 minutes, turning carefully at right around the 15 minute mark. Remove fries from oven and let cool a bit.
• While the fries are baking, make your ranch dip. In a small bowl, stir together all of the dip ingredients. Taste and add more salt and pepper if desired.
• Add more salt to the fries if you like. Serve warm with the ranch dip.

More baked sweet potato snacks

Chili-Lime Baked Sweet Potato Fries from Connoisseurus Veg
Baked Garlic Sweet Potato Fries from Damn Delicious
Garlic Rosemary Baked Sweet Potato Chips from Oh My Veggies
Sweet Potato Nuggets with Apple Cider Dipping Sauce from Oh My Veggies
Crispy Cornmeal Sweet Potato Fries from My New Roots

The post Baked Sweet Potato Fries appeared first on Kitchen Treaty.