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Colcannon Recipe (Irish Mashed Potatoes with Cabbage)

Fluffy, buttery mashed potatoes with tender sautéed cabbage. SO delicious! This Irish side dish is perfect for your St. Paddy's Day meal.

Keyword colcannon, colcannon potatoes, irish mashed potatoes, mashed potatoes with cabbage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 5 tablespoons unsalted butter divided [2 tablespoons for sauteing, 3 for the potatoes] + more for serving
• 1/3 cup chopped scallions white and light green parts sliced; reserve green parts for garnish
• 2 medium cloves garlic minced
• 1/2 small head cabbage chopped; about 1 pound of cabbage
• 2 pounds russet potatoes about 6 medium potatoes; peeled and cut into 2-inch chunks
• 1/2 cup whole milk
• 1 teaspoon kosher salt + more to taste [I use more like 2 teaspoons]
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

Cook the potatoes:

• Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add potato chunks. Boil until fork-tender, about 15 minutes. Drain in a colander and set aside.

Sauté the veggies:

• While the potatoes are cooking, saute the veggies. In a large saute pan on low heat, melt 2 tablespoons of the butter. Add the scallions and cook until bright green and beginning to become tender, about 3 minutes. Add the garlic and cook for about 30 seconds, then add the cabbage. Cook, stirring frequently, for 8-10 minutes, until vibrant green and tender. If the veggies begin to brown, reduce the heat – you want bright green and tender but not browned.

Combine and serve:

• Place the potatoes back into the pot they were boiled in. Add the milk, 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Use a potato masher to mash the potatoes together, adding another splash milk if needed.
• Stir in the sautéed cabbage, onions, and garlic. Taste and add more salt and pepper if you'd like (I usually add at least another teaspoon of salt – potatoes need a lot of salt!)
• Spoon into a large bowl. Top with a generous pat of butter and sprinkle with a few sliced scallion greens for garnish. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make colcannon up to two days ahead of time. Keep it in an airtight container in the fridge, then warm it up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them it in the microwave, stirring every 30 seconds.

Can I Freeze Colcannon?

You can freeze colcannon up to one month ahead of time. Place in an airtight container, then thaw overnight in the refrigerator and heat before serving.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

The Story Behind the Recipe

For years I’ve been hearing about Irish Colcannon, a mashed potato dish with greens. I’ve most often seen it with cabbage, but it can be made with kale, too. I was intrigued.

So this year, I decided to make it. Holy yum! I mean, mashed potatoes are always delicious, but the garlic, scallions, and sautéed cabbage really take it to another level. I love that they include some veggies along with the deliciousness of mashed potatoes, and it’s just a super pretty green-flecked dish, too.

I’ll be making this one year-round, not just as a Saint Patrick’s Day side.

Ingredient Details

• Potatoes – I prefer russet potatoes for my colcannon because they cook up nice and fluffy. You’ll want to peel them first. You can also use red potatoes or Yukon Gold potatoes. Bonus: No peeling needed! They just need a good scrub and diced smaller so there aren’t huge hunks of peel.
• Scallions – You’ll use the white part for sautéing and the green for garnish.
• Garlic – Adds really nice flavor.
• Cabbage – You can use standard green cabbage as I do here or Napa cabbage.
• Milk – I like to use whole milk but you can use 2% or even an unsweetened plant-based milk.
• Butter – For sautéing, for the potatoes and more for serving.
• Salt & pepper

Adaptations/Variations

• For vegan/dairy-free colcannon, swap in plant-based unsweetened milk and vegan butter.
• Kale colcannon – swap in kale ribbons for the cabbage.

How to Make Colcannon – Step by Step with Pics

1. Saute your veggies and cabbage.
2. Boil the potatoes.
3. Mash the potatoes with milk and butter.
4. Stir in the sautéed cabbage.
5. Taste and add more salt and pepper if you like.
6. Serve topped with more scallions and a generous pat of butter.

I hope this St. Paddy’s Day side is a huge hit for you and your family! We are loving this one here, and I can’t wait to make it again for the big day.

The post Colcannon (Irish Mashed Potatoes with Cabbage) appeared first on Kitchen Treaty.

Kale Pesto is an amazing-tasting, nutritious alternative to traditional pesto that’s perfect on pasta, stirred into soup, served up with eggs, on sandwiches … this versatile kale and walnut pesto is a fave in our house!

I love to make this kale and walnut pesto all winter long, when the fresh basil for more traditional pesto isn’t as available.

The Story Behind the Recipe

I originally shared the recipe for this Kale Walnut Pesto all the back in 2012, when I tossed it with bow-tie pasta and cherry tomatoes for an easy pasta dish.

But I love this kale pesto recipe so much, I thought I should share it all on its own! I love to add a dollop to vegetarian minestron soup or pasta e fagiole to add even more flavor, or toss it with pasta or gnocchi. It’s great on pizza, avocado toast, grilled cheese, grilled veggie sandwiches, and so much more.

Basically, this is a super versatile pesto to keep in your fridge to level up just about everything!

So it deserved a little limelight of its own.

Why You’ll Love Walnut & Kale Pesto

• Superfood nutrition! With all the vitamins that kale brings to the table (source) + omega-3s and more nutrients thanks to the walnuts (source), this kale walnut pesto is as healthy as it is delicious.
• Versatile! Put it on pasta, gnocchi, stir it into soup, add it to sandwiches, top scrambled eggs, drizzle over roasted veggies … just keep a jar of this walnut kale pesto in your fridge to elevate savory dishes any time you want.
• Economical – Kale is less expensive than basil, so it can save you a buck or two too.

Kale Pesto Recipe Ingredients

• Walnuts – Plain walnuts that you’ll toast up for optimal flavor.
• Garlic – Fresh garlic cloves
• Kale – Any kind works! Curly, tuscan, you name it.
• Parmesan cheese – For that classic pesto flavor.
• Olive oil – Grab your favorite extra virgin olive oil.
• Salt & pepper

Adaptations/Variations

• Add a squeeze of lemon for a punch of zippy bright flavor.
• If you have it, throw in some fresh herbs for more flavor. A little bit of basil, some parsley, a few thyme leaves … all delicious!
• Vegan Option: Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

How to Make Kale Walnut Pesto

1. First, toast your walnuts. In a saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
2. Pulse the garlic in a food processor or high speed blender until it’s finely chopped, then add the kale, walnuts, Parmesan cheese, salt, and pepper. Pulse until chopped, turning it off periodically and removing the top/scraping down to press the kale down toward the blade if necessary.
3. With the food processor or blender running on low, stream in the olive oil in in a steady stream until it forms a sauce.
4. Taste and add more salt and pepper if you like. That’s it!

Jump to recipe for the full, printable instructions & directions

Tip for Success

• When roasting nuts, you want to stop RIGHT before they get browned and toasty. Why? Because even off heat, they’ll continue toasting for a bit. So err on the side of less toasting vs. more.

I hope you love this Kale Walnut Pesto as much as we do! It’s versatile, easy, and a nutritional flavor powerhouse!

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Kale Walnut Pesto

Kale is a surprisingly delicious swap for basil in this pesto recipe! The addition of walnuts brings rich flavor and another punch of nutrients. This versatile pesto is so good in pasta, soups, stews, on roasted veggies … the possibilities are endless!

Keyword kale and walnut pesto, kale pesto, kale walnut pesto, walnut kale pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 237kcal

Author Kare

Ingredients

• 1/2 cup walnuts raw; whole is fine but chopped work too
• 2 medium garlic cloves chopped
• 3 cups kale any kind; roughly chopped
• 1/2 cup grated Parmesan cheese
• 2/3 cup extra virgin olive oil
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
• Pulse the garlic in a food processor or high-speed blender until finely chopped, then add the kale, walnuts, Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pulse until chopped, turning it off periodically and removing the top to press/scrape the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
• Taste and add more salt and pepper if desired.
• Store in an airtight bowl or jar in the fridge for up to 7 days. You can also freeze this pesto for up to 3 months.

Notes

Vegan Option:

Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

Nutrition

Serving: 2tablespoons | Calories: 237kcal | Carbohydrates: 2g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 187mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 842IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 0.5mg

More Pesto & Sauce Recipes

• Dairy-Free Vegan Basil Pesto
• Romesco Sauce
• Italian Tomato Sauce
• Magic 3-Ingredient Pasta Sauce

The post Kale Walnut Pesto appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love One-Pot Tortellini Alfredo
• Ingredients
• How to Make One-Pot Tortellini Alfredo
• Tips for Success
• More Easy Pasta Recipes

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

The Story Behind the Recipe

I’m a huge fan of one-pot pasta dishes. I created this creamy one-pot pumpkin pasta years ago, and when I’m craving more veggies, I go for this one-pot pasta primavera.

The … selective … eater in our house (ahem, not naming names, love you kiddo!) has recently been adding more pasta into their rotation, and is a fan of Alfredo, so I thought this one-pot tortellini Alfredo would go over well. And, yay! It did!

Not only is the kid a fan, the grown-ups are too. I love how easy this one pot tortellini Alfredo is to make, and it’s one of those great versatile recipes that is as perfect for weeknight dinners as it is for a little dinner party.

Why You’ll Love One-Pot Tortellini Alfredo

• SO delicious – The garlicky creamy sauce with parmesan is to die for. So good!
• Simple & easy – Just a few ingredients and a bit of prep time and your creamy tortellini Alfredo is ready to serve!

Ingredients

• Tortellini – I like to use refrigerated pasta for this creamy garlic parmesan tortellini. Because I’m a vegetarian, I go for cheese tortellini, but you can swap in any kind.
• Olive oil – For sautéing the shallot and garlic
• Shallot – Sautéed at the beginning of the process, the shallot creates the backbone of a flavorful Alfredo-inspired sauce. If you don’t have any shallots on hand, a small onion will work just fine.
• Garlic – You’ll want three cloves of fresh garlic, finely minced.
• Italian seasoning mix – Grab some in the seasonings section of just about any grocery store, or make your own Italian seasoning mix at home (it’s super easy to whip up!)
• Vegetable broth – Helps create a full-of-flavor, rich sauce.
• Heavy cream – For that thick, rich, glorious sauce!
• Nutmeg – Optional, but highly recommended.
• Salt & pepper
• Spinach – You don’t have to add it, but I like to throw a little in there at the end of the process to get some veggies in.
• Parmesan cheese – For the best BEST creamy sauce. 1/2 cup, plus more for topping your one-pot tortellini.
• Fresh basil or parsley – Also optional but lovely for additional flavor and pretty color.

Tips for Success

• The sauce will thicken up when serving. It might seem thin at first, but have faith in the process!
• For smaller pieces of spinach that all but disappears into the dish, chop it up a bit before adding it.

I hope you love this One-Pot Creamy Tortellini Alfredo as much as my family does! This has become a great go-to easy recipe for us. It’s creamy and comforting and cozy and garlicky and everything good about tortellini + Alfredo.

If you give it a try, I’d love to hear what you think! Please come back and leave a review.

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One-Pot Tortellini Alfredo Recipe

Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!

Diet Vegetarian

Keyword one pot tortellini, one pot tortellini alfredo, tortellini alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 696kcal

Author Kare

Equipment

• 1 medium-size dutch oven or deep skillet

Ingredients

• 1 tablespoon olive oil
• 1 small shallot finely chopped; can substitute 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon Italian seasoning mix
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 10 ounces refrigerated cheese tortellini 1 package
• 1 ounce baby spinach, chopped small 1 cup packed
• 1/2 cup grated Parmesan cheese + more for garnish
• 2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley

Instructions

• Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
• Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
• Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
• Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
• Taste and add more salt and pepper if desired.
• Garnish with a sprinkle of extra Parmesan and basil. Serve.

Notes

Meat option:

Add crisp prosciutto or pancetta on top for a salty crunch

Nutrition

Serving: 1cup | Calories: 696kcal | Carbohydrates: 50g | Protein: 22g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1396mg | Potassium: 210mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2524IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 3mg

More Easy Pasta Recipes

• Lazy Cheese Lasagna
• One Pot Pumpkin Pasta
• Baked Boursin Pasta
• Butternut Squash & Spinach Pasta Pie

The post One-Pot Creamy Tortellini Alfredo Recipe appeared first on Kitchen Treaty.

You’re going to want to drizzle this tahini sauce on everything, from salads to falafel to bowls … the possibilities with this lemon tahini dressing are endless.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Lemon Tahini Dressing
• Ingredients
• Adaptations/Variations
• How to Make Lemon Tahini Dressing
• Tips for Success
• More Sauce & Condiment Recipes

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

The Story Behind the Recipe

I discovered the magic of tahini dressing years ago when I created this broccoli apple salad with a tahini dressing instead of a heavier mayo-based dressing. I was hooked!

Since then, I’ll often keep a jar of lemon tahini dressing in the fridge to dress up crisp summer veggies like tomato and cucumber salad or sautéed zucchini. It’s also perfect on roasted vegetables (I love it with my sheet pan tofu & veggie dinner!) And this lemon tahini sauce completely seals the deal for falafel bowls and other buddha bowls.

Why You’ll Love Lemon Tahini Dressing

• Creamy without being heavy – No mayo, heavy whipping cream, or any other heavy, creamy ingredient needed. All you need is tahini to create that magical creamy consistency!
• Easily vegan – If you’re eating vegan, just swap out the honey for pure maple syrup and you’re there!
• Quick & easy to make – Just 5 minutes and a handful of ingredients for a creamy tahini dressing you’ll want to use on everything!

Ingredients

• Tahini – If the oil has separated from the tahini, be sure to give it a good stir to mix it all together before measuring.
• Lemon juice – You’ll need 1/4 cup fresh lemon juice, which usually takes one or two juicy lemons.
• Garlic – Just one clove, very finely minced or grated, adds so much flavor to your lemon tahini dressing.
• Honey – Adds a touch of sweetness which balances out the acidity from the lemon. Feel free to use agave syrup or pure maple syrup instead.
• Salt & pepper – Highlights all of those nutty, bright, sweet, savory flavors!
• Water – Adjust the quantity as you wish. Use less water for a thicker sauce, or more water for a thinner, pourable dressing.

Adaptations/Variations

• Vegan Tahini Dressing – Just use pure maple syrup or agave syrup instead of honey.
• Spicy Tahini Dressing – Add a few pinches of cayenne pepper to give your lemon tahini dressing a touch of heat.

Tips for Success

• Mix your tahini! If it’s separated, your tahini dressing might end up being too oily.
• Grate your garlic. If you have a Microplane zester (affiliate link), that’s perfect for getting that garlic into tiny, flavorful bits that permeate every bit of lemon tahini dressing.

I hope this Lemon Tahini Dressing becomes as much of a staple in your kitchen as it is in ours! It’s so versatile and adds so much flavor to so many veggies and dishes. It’s a keeper!

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Creamy Lemon Tahini Dressing

So versatile and absolutely delicious! Tahini makes the most lusciously creamy, magic dressing that you'll want to drizzle on salads, roasted veggies, bowls, and so much more.

Diet Gluten Free, Vegetarian

Keyword lemon tahini dressing, tahini dressing, tahini sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 67kcal

Author Kare

Ingredients

• 1/3 cup tahini mixed well
• 1/4 cup freshly squeezed lemon juice from 1-2 large lemons
• 1 medium clove garlic finely minced or grated on a microplane zester
• 2 teaspoons honey or pure maple syrup
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 – 1/3 cup water

Instructions

• Place all ingredients except the water in a small bowl. Whisk together until smooth. Pour in the 1/4 cup water and whisk together until smooth. Add additional water if you prefer a thinner dressing. Store in an airtight container in the fridge for 3-4 days.

Notes

Yields about 3/4 cup of dressing. I’ve estimated each serving to be around 2-3 tablespoons. Store lemon tahini dressing in the fridge in an airtight container for up to one week. 

Nutrition

Serving: 2tablespoons | Calories: 67kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 149mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.5mg

More Sauce & Condiment Recipes

• Homemade Tartar Sauce
• Balsamic Reduction Syrup
• Honey Dijon Mustard Dressing
• Creamy Vinaigrette
• How to Make a Simple Vinaigrette (with endless ways to customize!)
• Homemade Thousand Island Dressing
• Peanut Sauce
• Vegan Alfredo Sauce
• Avocado Hollandaise

The post Lemon Tahini Dressing appeared first on Kitchen Treaty.

We’re talking 6 ingredients + a skillet and you’re on your way to the simplest yet most delicious Alfredo Sauce ever.

Table of Contents

• Why You’ll Love This Homemade Alfredo Sauce
• Alfredo Sauce Recipe Ingredients
• How to Make Easy Alfredo Sauce
• Tips for Success
• Serving Suggestions
• More Pasta Sauce Recipes
• FAQs

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

Why You’ll Love This Homemade Alfredo Sauce

• Simple and easy – No roux, nothing finicky in this easy alfredo sauce recipe – just garlic, cream, and cheese simmered together until thick, rich, and perfect.
• Versatile – Use this Alfredo sauce for pasta, gnocchi, rice, as a pizza sauce, to dip breadsticks into … we basically consider this our “house” Alfredo sauce that we use in myriad ways.
• Delicious – It’s creamy, cheesy, and the perfect consistency. If you’re looking for an easy yet rich Alfredo sauce, this is it!

Alfredo Sauce Recipe Ingredients

• Butter – To sauté the garlic and to add flavor to your homemade Alfredo sauce. If you prefer olive oil, that works too!
• Garlic – I like to use fresh, finely minced garlic in my Alfredo for best flavor. If you’re short on time and would rather not chop, you can sub in 1/2 teaspoon or so of garlic powder. No need to sauté it for a minute, though.
• Italian seasoning – Grab it at the store in the spices and seasonings section, or make your own Italian seasoning blend at home (it’s super easy!)
• Heavy whipping cream – Makes a super thick and rich Alfredo sauce without needing to make a roux (a blend of butter/oil and flour that helps thicken sauces)
• Salt – To help highlight the flavors. My standard for cooking is kosher salt.
• Parmesan cheese – Shredded Parm adds cheesy flavor and helps to thicken your homemade Alfredo.

Tips for Success

• Don’t boil it! This homemade Alfredo sauce is made with heavy whipping cream, which can curdle if heated too high. Bring it just to a gentle simmer.
• Practice mise en place. This means having all of your ingredients measured and ready to go before you start cooking. The process goes rather quickly, so for me at least, making Alfredo sauce goes much more smoothly when I have everything ready before starting.

Serving Suggestions

• Toss with pasta (especially fettuccine!) for the most creamy and decadent dish.
• Quickly cook up some gnocchi, drain, and toss with this easy alfredo sauce. Dinner will be ready in 10 minutes, and it’s SO good.
• My kid, who is obsessed with breadsticks + alfredo sauce, would be so sad if I didn’t mention that homemade alfredo sauce is excellent as a dipping sauce for bread (especially breadsticks).
• Toss with veggies such as steamed broccoli or cauliflower.
• If you’re a meat-eater, homemade alfredo sauce is also excellent with chicken or shrimp.
• Alfredo sauce is excellent in place of pizza sauce! It’s a creamy base that pairs especially well with veggies.

I hope you love our house Alfredo sauce as much as we do! This Alfredo sauce recipe is one of those “back pocket” recipes that’s perfect for whipping out when I need to get an easy, family-friendly meal on the table, fast.

More Pasta Sauce Recipes

• Vegan Alfredo Sauce (this one’s ready in 5 minutes, and uses cashews [trust me]. It’s perfect for if you’re feeding vegans or limiting dairy.
• Red Lentil Pasta Sauce – with an added dose of protein and fiber thanks to hidden red lentils!
• Bean Bolognese – Legumes create a “beefy” bolognese that’s healthy and delicious.
• Magic 3-Ingredient Tomato Sauce – The sauce that Marcella Hazan made famous. It’s delicious!
• 10 Quick & Easy Pasta Sauces – A list of many of my favorites!

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Easy Alfredo Sauce Recipe

All you need are 6 ingredients and 10 minutes to make the most luxurious, creamy, cheesy garlic Alfredo sauce recipe. Perfect for pasta, gnocchi, and everything else!

Keyword alfredo sauce, alfredo sauce recipe, easy alfredo sauce

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 476kcal

Author Kare

Ingredients

• 3 tablespoons unsalted butter
• 2 cloves garlic minced
• 1/2 teaspoon Italian seasoning blend
• 1 cup heavy whipping cream
• 1/4 teaspoon kosher salt
• 2 cups Parmesan cheese 6 ounces

Instructions

• Place a skillet over medium-low heat. Melt the butter in the skillet.
• Add the garlic and Italian seasoning and cook, stirring occasionally, for one minute, until fragrant.
• Add the heavy whipping cream and the salt. Bring just to a simmer, stirring frequently, then stir in the Parmesan cheese. Heat until thickened and warmed through. Toss with pasta or gnocchi and serve immediately.

Nutrition

Serving: 1g | Calories: 476kcal | Carbohydrates: 4g | Protein: 20g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 964mg | Potassium: 114mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1532IU | Vitamin C: 1mg | Calcium: 641mg | Iron: 1mg

FAQs

Can I make Alfredo sauce ahead of time?
Absolutely. Homemade Alfredo sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stove over low heat or on low heat in the microwave, stirring frequently.

How do you reheat Alfredo sauce without it separating?
Reheat VERY slowly over VERY low heat and add a splash of milk or cream while stirring. Avoid microwaving on high heat, which can cause the sauce to break.

Can I make this Alfredo sauce without heavy cream?
Yes, you can substitute whole milk or half-and-half, though the sauce will be thinner.

Is Alfredo sauce gluten-free?
Yes, traditional Alfredo sauce is naturally gluten-free. Just be sure your Parmesan cheese and butter are certified gluten-free if needed.

What can I serve with Alfredo sauce besides pasta?
Alfredo sauce is great with chicken, shrimp, roasted vegetables, gnocchi, or as a white sauce for pizza.

The post Easy Alfredo Sauce appeared first on Kitchen Treaty.

I know that garlic bread is pretty straightforward, but over the years, I’ve perfected the recipe for amazing garlic herb bread, and I thought it was time I share!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Garlic Bread
• Ingredients
• Adaptations/Variations
• How to Make Garlic Bread
• Tips for Success
• What to Serve with Garlic Bread

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

The Story Behind the Recipe

I know, I know – garlic herb bread is super easy, so why publish recipe for it? Well … I’ve made a lot of it over the years, and I just thought it was overdue! So here I am. Everyone needs a good simple garlic bread recipe!

That’s it – that’s the story.

Why You’ll Love This Garlic Bread

My recipe calls for chopped fresh garlic that’s first lightly sautéed in olive oil to help tame the spicy bite that fresh garlic sometimes delivers.

The bonus is that this warm olive oil helps soften the butter for spreading over your French bread. Perfect!

It’s SO easy to make, and it’s a hit with everyone every time.

Ingredients

• French bread – The typical big loaf of French bread that you find in the bakery department of most grocery stores.
• Garlic – Lots of it! You’ll want four medium fresh cloves of garlic, minced finely.
• Olive oil – For sautéing the garlic and adding a bit of flavor.
• Butter – I start with unsalted to better control the level of salt in the recipe. Try to start with room temp butter or butter that’s close to it. The warm olive oil will help, too.
• Parsley – I like a good amount of chopped fresh parsley in my garlic bread. It adds some visual interest and tastes great!
• Salt – I like to use a coarse kosher salt in my garlic bread recipe, which really helps to highlight the flavors.

Adaptations/Variations

• Extra herby garlic herb bread – Include some fresh thyme or rosemary for more herbal deliciousness.
• More garlic, mo’ better! – Add 1/2 teaspoon of garlic powder for extra garlic goodness!
• Vegan/dairy-free – Sub in your favorite vegan/dairy buttery substitute.
• Gluten-free – You can use the garlic butter spread on just about any bread you like, including a GF loaf!
• Garlic bread from baguette – Just smear the filling inside a baguette instead of French bread. The instructions will be the same.

How to Make Garlic Bread

I first like to start by warming my fresh garlic with some olive oil to help cook it. Then, mix the garlic and olive oil with the butter, salt, and parsley.

Cut your French bread loaf in half lengthwise, and smear the garlic butter equally on each half. Place the loaf back together, and wrap in foil. Place on a baking sheet and bake.

Then, open it up, keeping the foil on the baking sheet to help with easy clean-up, and bake it a bit more until completely melted and crisped up around the edges.

Place the two halves of the bread back together, slice, and serve!

Tips for Success

• Make sure your butter is as soft as possible. Move it out of the fridge an hour or two in advance, or in a pinch, you can try microwaving it to brown it, but try to avoid completely melting it, because it’s harder to spread that way.
• Do NOT let the garlic turn brown in the olive oil. When I was taking a culinary course, I participated in an exercise that demonstrated how browned/burned garlic can add an unpleasant bitter flavor. We cooked up two batches of garlic, allowing one to brown, and then placed both batches in water and had to taste the water. The brown garlic colored the water brown and, yup, it tasted SO bitter! I am SO careful not to let my garlic get super golden or brown in all of my recipes now.

I hope this becomes your go-to garlic bread recipe like it has become mine! It’s a super delicious way to make a buttery, garlicky bread that goes well with so many different dishes.

What to Serve with Garlic Bread

• Soup! In a few days, I’m sharing a Vegetable Lasagna Soup that practically begs for buttery, garlicky bread, so stay tuned! It’s equally delicious with a thicker soup like this Roasted Winter Veggie Chowder or Hearty Bean Stew.
• Pasta! Serve it up with red lentil pasta sauce over spaghetti or with creamy pumpkin pasta.

Print

Easy Homemade Garlic Bread Recipe

Buttery, garlicky perfection! This homemade garlic bread is easy and delicious, with a couple of tricks for perfect garlic bread goodness.

Keyword garlic bread, garlic herb bread, homemade garlic bread

Servings 8

Calories 272kcal

Author Kare

Ingredients

• 1 loaf French bread
• 2 tablespoons olive oil
• 4 cloves garlic minced finely
• 1/2 cup unsalted butter softened
• 1/4 cup fresh parsley minced finely
• 3/4 teaspoon kosher salt

Instructions

• Preheat the oven to 375°F. Place a large sheet of foil on a large baking sheet.
• Cut your loaf of French bread in half length-wise (horizontally), so that you have two big slabs, a top and a bottom. Set it on the foil with the cut part up.
• Set a small saucepan over medium heat and add the olive oil. When hot, add the garlic. Cook, stirring occasionally, for 1-2 minutes, until the garlic is fragrant and tender but not browned at all. Remove from heat.
• Place the butter in a small or medium bowl and mash it with a fork. Add the garlic and olive oil mix, salt, and parsley. Mix well.
• Using a spatula or butter knife, slather the butter mixture onto the two halves of your French bread.
• Put the bread together and wrap it with foil.
• Bake in the foil for 10 minutes, then open up the foil and lay it on the pan, and open up the bread so that the buttered sides are facing up. Bake for 10-15 more minutes, until the butter is completely melted and the edges of the bread are lightly browned.
• Remove from the oven, place the halves back together, and cut into slices. Serve.

Notes

Vegan/dairy-free option:

Sub in your favorite vegan/dairy buttery substitute.

Gluten-free option:

You can use the garlic butter spread on just about any bread you like, including a GF loaf!

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 27g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 522mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 513IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg

The post Garlic Bread 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

Print

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.

I love to make this lentil walnut taco meat at the beginning of the week for meals all week long. It’s so easy!

My guy, who is a carnivore, will cook taco-seasoned ground beef, and then we’ll enjoy several nights of one-dish-two-ways meals: Vegetarian taco salad + meaty taco salad. Taco stuffed sweet potatoes (recipe coming soon!) Just straight-up tacos. Quesadillas. It totally works!

Table of Contents

• The Story Behind the Recipe
• Lentil Walnut Taco Meat Ingredients
• Adaptations/Variations
• How to Make Lentil Taco Meat
• Can I Freeze This Vegetarian Taco Meat?
• More Lentil Recipes

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

The Story Behind the Recipe

I’ve been making a version of this recipe for years! I first caught wind of the genius of the lentil-walnut combo for taco meat in the Oh She Glows cookbook. Over the years, I started building my own recipe around the lentil-walnut combo.

I love, love, love the simplicity of this vegetarian taco “meat.” It’s just a matter of toasting up the walnuts, then cooking the veggies, sauteeing the aromatics, and simmering the lentils in everything plus the broth. Add back the walnuts, squeeze some lime juice over the top, and eat well!

Lentil Walnut Taco Meat Ingredients

• Lentils – I prefer French green lentils in this vegetarian taco meat recipe, because they stay rather firm and don’t get mushy like other lentils can. I love how they soak up the flavors but hold their own in this recipe. I did test this recipe with common brown lentils, and it was good, but not AS good as French green lentils, in my opinion.
• Walnuts – Chopped and toasted. They add a little nutrition and healthy fat, plus some nice texture.
• Onion, green pepper, & garlic – These veggies/aromatics add some nice flavor and nutrition.
• Olive oil – For sautéing the veggies and other ingredients.
• Tomato paste – I like the rich color and umami flavor that tomato paste gives a recipe. It’s kind of a magic ingredient for vegetarian recipes!
• Taco seasoning – I use my homemade taco seasoning in this recipe, but if you don’t have any taco seasoning mix on hand, I’ve added substitute information in the notes section of the recipe.
• Veggie broth – Store-bought or homemade veggie broth will work! I always like to start with low-sodium vegetable broth so that I can better control the salt in the finished product.
• Salt & pepper – For enhancing all of those flavors.
• Lime juice – Adds a bright, zippy, acidic touch to your lentil taco meat.

Adaptations/Variations

• This vegetarian taco meat is vegetarian, dairy-free, vegan, and gluten-free already, so it’s one of those great neutral recipes that works for a lot of different diets.
• Make it spicier by adding a few dashes of Tabasco with the lime juice. You can also drop in some cayenne pepper or crushed red pepper flakes to turn up the heat.
• Brown lentils also work, but I really prefer French green lentils for this one.

How to Make Lentil Taco Meat

First, you toast your walnuts, then remove them from the pan and wipe the pan clean.

From there, heat the olive oil and add the onion and green peppers. Saute until soft and tender, then add the garlic, tomato paste, and taco seasoning spices. Saute until fragrant, then add the vegetable broth, lentils, salt, and pepper.

At this point, you’re going to need to simmer your vegetarian taco meat for a bit to cook down and the lentils get tender. Splash in a bit of broth if it gets too dry.

Then, stir in the toasted walnuts, squeeze in some lime juice, add more salt and pepper if you like, and voila! Taco time!

Can I Freeze This Vegetarian Taco Meat?

Yes, this taco meat freezes really well! Just place it in an airtight freezer bag or container and freeze for up to 3 months. Reheat in the microwave or on the stovetop with a splash of vegetable broth or water.

More Lentil Recipes

• Red Lentil Pasta Sauce
• Instant Pot Golden Lentil & Spinach Soup
• Wild Rice & Lentil Stuffed Delicata Squash
• Lentil & Chickpea Curry

Print

Vegetarian Lentil Taco Meat Recipe

This versatile, delicious, and full-of-flavor combo makes an incredible meatless taco filling! It's not just for tacos, though. Use this lentil-walnut taco filling for burritos, taco salads, quesadillas, and so much more!

Course Main Course

Cuisine Mexican

Keyword lentil taco meat, lentil walnut taco meat, vegan taco meat, vegetarian lentil taco meat, vegetarian taco meat

Servings 6

Calories 202kcal

Author Kare

Ingredients

• 1/2 cup walnuts finely chopped
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 2 medium garlic cloves minced
• 2 tablespoons tomato paste
• 2 tablespoons taco seasoning*
• 3/4 cup French green lentils rinsed
• 3 cups low-sodium vegetable broth + up to 1 cup more if needed
• 1/2 teaspoon kosher salt** plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 lime juiced

Instructions

• Set a large saute pan over medium-low heat. Add the walnuts and toast, stirring frequently, for 4-5 minutes, until just beginning to turn lightly golden and fragrant. Transfer walnuts to a bowl and set aside.
• Carefully wipe out the pan and set it back over the heat. Add olive oil. When hot, add the onion and green bell pepper. Sauté, stirring occasionally, until tender, about 8 minutes.
• Add the garlic, tomato paste, and taco seasoning. Cook, stirring, for one minute, until fragrant.
• Add the vegetable broth, scraping up any bits that have stuck to the pan. Stir in the lentils. Increase to high, until the mix is boiling, then reduce the heat to low and simmer until the lentils are tender, about 25 minutes. If the mixture gets too dry before the lentils have cooked through, splash in a little more vegetable broth to keep it going.
• Stir in the toasted walnuts along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Squeeze the lime over the top. Taste and add more salt and pepper if desired.
• Store in an airtight container in the fridge for up to 4 days.

Notes

*If you don’t have taco seasoning mix on hand, sub in:

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprrika
• 1/2 teaspoon garlic powder

** I usually use about 1 teaspoon kosher salt, but I kept the salt content low with the option to add more because tastes vary.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 22g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 307mg | Potassium: 169mg | Fiber: 10g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 2mg

The post Vegetarian Lentil Taco Meat Recipe appeared first on Kitchen Treaty.

This is a guacamole recipe without cilantro, tomato, or jalapeño. It’s just creamy avocados, fresh garlic, bright lemon, and salt. And that’s all it needs! (Okay, so I did garnish with a few cilantro leaves for decoration, but if you’re a cilantro hater, just ignore that! It’s not in the recipe).

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This 4-Ingredient Guacamole Recipe
• Ingredients
• Adaptations/Variations
• How to Make Guacamole
• What to Serve with 4-Ingredient Guacamole
• More Dip Recipes

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

The Story Behind the Recipe

I first created and shared this recipe all the way back in 2009, on my first blog, but sadly, this one got lost in the shuffle when moved everything over to Kitchen Treaty in 2012. I can’t believe I never republished this guacamole recipe!

It’s such a simple recipe that I had it memorized, so I never needed to reference it here … and I’m embarrassed to say I didn’t even notice until recently that I didn’t have it published anymore. Cringe-face emoji!

So today, I’m here to correct this serious blunder.

Here’s what I said about this simple guacamole back then, and I haven’t changed! I still believe this.

“When it comes to guacamole, I believe simpler is better. I believe in letting big creamy beautiful avocados shine all on their own. Well, with a little enhancement, especially in the form of garlic, I admit.
  
One of the things I love about this recipe is usually it even brings guac haters on board. And the coolest thing about that is all you needed to do is scale it back to its simplest form, and suddenly most everyone loves it.

No tomatoes, no cumin, no jalapenos, no crazy other stuff. I mean, hello, we’re starting with an avocado here, one of nature’s perfect (and perfectly tasty) foods.”

Why You’ll Love This 4-Ingredient Guacamole Recipe

• First and foremost, I think you’ll love this 4-ingredient guacamole because it’s simple, easy, and absolutely delicious!
• It also lasts quite awhile in the fridge with very little browning, thanks to the acidic lemon juice that helps lower the pH of avocados. But do note that while avocado browning might be unattractive, it’s still perfectly fine to eat (source).
• This guac recipe is versatile and good with so many things. Tacos, salads, burritos, tostadas, nachos … or just dip in some tortilla chips or veggies!

Ingredients

• Avocados – I call for four medium avocados in this simple guacamole recipe. You can tell avocados are ripe by pressing on the outside. If it yields slightly, feeling similar to the flesh on your palm right beneath your thumb, your avocado is most likely to be perfectly ripe. Once you get your avocados home, if you’re not going to use them right away, refrigerate them until you’re ready to make your guacamole. That will help stop the ripening process until you’re ready to use them.
• Garlic – I like to use two fresh cloves, grated finely on a microplane zester. That way, you won’t get any chunks of garlic like you might if you mince it (though mincing is fine if you prefer or don’t have a zester!)
• Lemon juice – One or two fresh lemons, halved and juiced, should be plenty for 1/4 cup of juice.
• Kosher salt – I like the taste and texture of kosher salt, but you can use any salt you like, just start with maybe half the quantity called for if you are using table salt or a finer grain.

Adaptations/Variations

• I know I’ve touted the simplicity of this 4-ingredient guacamole, but if you really want to add more ingredients to this base recipe, go for it! Diced tomatoes, cilantro, pickled or fresh jalapeños, a shake of tabasco for some heat. Make it yours!
• Swap the lemon for lime juice. Many prefer lime juice in their guac, and some also argue that lime juice is more authentic. If you prefer it, go for it! It’s still delicious, I just prefer lemon, personally.

How to Make Guacamole

It’s super easy to make guacamole! Just half and pit your avocados and scoop out the flesh with a spoon, dropping it into a medium bowl. Grate in your garlic, pour in your lemon juice, add the salt, and mash with a fork or potato masher until the guacamole is the texture you like. Then scoop it into a serving bowl and enjoy!

Some people really like chunky guac with lots of bits of avocado. Others prefer a smoother guacamole. For these photos, mine is more on the smooth side. I really don’t have a preference, though – both are great!

What to Serve with 4-Ingredient Guacamole

• Plop guacamole on chili – it’s the best topper!
• Stuff it inside tacos – breakfast tacos, tofu tacos, beans & greens tacos … any kind of tacos!
• Top taco salad with it (or any salad!)
• Serve it with refried bean burritos or grilled black bean burritos
• Add it alongside quesadillas for the best dipping ever
• Dip veggies like sliced cucumbers, carrot sticks, or celery in it for a healthy snack
• Use it in 7-Layer Dip!

More Dip Recipes

• Creamy Spinach Dip
• 3-Ingredient Caramel Apple Dip
• Simple & Easy Classic Hummus
• Cheesy Cauliflower Dip

Print

4-Ingredient Guacamole Recipe

This might just be your new go-to guac! This easy, simple, unfussy guacamole is SO full of flavor with just 4 ingredients. It doesn't need any more than that!

Course Appetizer, dip

Keyword 4 ingredient guacamole recipe, 4 ingredient guacamole recipes, guacamole recipe without cilantro, guacamole recipe without tomatoes, simple guacamole recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 164kcal

Author Kare

Equipment

• Microplane zester for garlic; optional
• Citrus juicer for lemon; optional
• Knife
• Medium bowl
• Masher or fork

Ingredients

• 4 medium ripe avocados*
• 2 medium garlic cloves grated or finely minced
• 1/4 cup fresh lemon juice from 1-2 lemons
• 1/2 teaspoon kosher salt plus more to taste

Instructions

• Slice the avocados in half lengthwise then press up under the side with the pit to pop the pit up. Discard the pit.
• Using a spoon, scoop the avocado from its shell into a medium bowl. Grate the garlic directly over the avocado or finely mince it on a cutting board and transfer it to the bowl with the avocados. Add the lemon juice and salt.
• Mash it with a fork or a potato masher until it's the consistency you like – chunky or smooth, your preference!
• Taste and add more garlic, lemon, or salt if you like.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

* If you have large or small avocados, 3 large avocados should work, or 5-6 small.

Nutrition

Calories: 164kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 153mg | Potassium: 498mg | Fiber: 7g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg

The post 4-Ingredient Guacamole Recipe appeared first on Kitchen Treaty.

You’re going to love how this gremolata garnish adds so much life to so many dishes!

Table of Contents

• What is Gremolata?
• The Story Behind the Recipe
• Ingredients for Mint Gremolata
• Gremolata Variations
• How to Make Gremolata
• Tips for Success
• What to Serve with Mint Gremolata
• More Parsley & Other Fresh Herb Recipes

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

What is Gremolata?

Gremolata is an Italian condiment that adds so much bright and zesty flavor to so many dishes! It’s sort of a cross between a simple chopped herb garnish and, I guess, pesto. It’s garnish, but elevated.

It’s traditionally made with parsley, though for this mint gremolata recipe, I’ve added mint, too.

The result is a vibrant, fresh, robust flavor bomb that is amazing over meats (or veggie alternatives of course), soups, pizza, and roasted vegetables (like these roasted rainbow carrots!)

If you’ve ever made chimichurri, gremolata is very similar. Except chimichurri has olive oil, and is more like a condiment. Chimichurri is more of an amped up garnish that doesn’t contain any oil.

The Story Behind the Recipe

I was first inspired to create gremolata when I was roasting up some rainbow carrots and I wanted an extra fancy garnish to top them with. I thought the addition of mint would be a springy and refreshing touch. And it was amazing!

I soon realized how versatile gremolata is, and mint gremolata became my favorite fresh garnish for all kinds of goodies! And while originally, I included this recipe in my roasted carrots recipe, I realized that this gremolata recipe deserved a post of its very own.

Ingredients for Mint Gremolata

• Parsley: Key for gremolata. Flat-leaf parsley is best because of its more intense, bright parsley flavor (it’s also what tends to be used in traditional gremolata recipes).
• Mint: Just a few fresh mint leaves. A little goes a long way but adds so much fresh, zesty flavor!
• Lemon zest: From one fresh lemon. Use a Microplane zester to make zest quickly and easily.
• Garlic: Use one medium-sized clove of fresh garlic.

Gremolata Variations

• Traditional gremolata: Leave out the mint for a traditional gremolate that’s made with parsley only.
• Spice it up: Incorporate a pinch or two of crushed red pepper flakes after chopping.
• Swap the herbs: Though classic gremolata uses parsley, you can swap in or add fresh basil, a little thyme, oregano, even cilantro! Make it your own!
• Add salt: Some gremolata recipes call for salt. Coarse sea salt like Maldon is nice in gremolata.

How to Make Gremolata

Basically, you chop up your fresh herbs, incorporating grated fresh garlic and some lemon zest while you chop. It’s that simple!

Tips for Success

• Start with dry herbs. Wash and dry them very well, then chop. If your herbs are wet, it’s hard to get an even, consistent dice without them sticking to your hands, your knife, and everywhere.
• When zesting your lemon, avoid the pith. Zest only the very top layer of the lemon peel. If you get bits of the pith, your gremolata can taste bitter.
• If your garlic has a sprout, remove it! The garlic is still okay to use, but the sprouts will taste bitter. Just cut your clove in half, lift out the sprout, and discard it, then proceed with the recipe.
• Grate the garlic, too. Use the microplane to finely grate your garlic into your gremolata. This is much easier than having to dice it small!
• Chop by hand. Your blender or food processor is a bit too powerful for gremolata, blending the herbs to smithereens without a uniform dice. For this mint gremolata, you’re really better off chopping by hand.

What to Serve with Mint Gremolata

• Pep up veggies: With flavors of garlic and lemon, gremolata is especially good on cooked vegetables like roasted carrots or green beans.
• Top soups & chowders: Try gremolata on so many soups. It’s especially wonderful on winter root veggie soup, butternut squash soup, potato soup, or minestrone.
• Top pasta with gremolata: Try it on pasta or gnocchi that’s been tossed with alfredo sauce, for instance. It adds so much flavor!
• Top chicken or other meats (or meat substitutes like this Chickpea Wellington) with gremolata for a fancy, flavorful touch.

More Parsley & Other Fresh Herb Recipes

• Favorite Vegan Basil Pesto
• How to Freeze Parsley
• Quinoa Tabbouleh
• Vegetarian Summer Rolls with Avocado & Fresh Herbs

Print

Mint Gremolata

Level up your garnish with mint gremolata! Just 4 ingredients – parsley, mint, lemon, and garlic – create a bright and lively topper for roasted veggies, soups, and so many other sides and entrees.

Course garnish

Keyword gremolata, gremolata recipe, lemon gremolata, mint gremolata, parsley gremolata

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 4kcal

Author Kare

Equipment

• Microplane zester
• Chef's knife
• Cutting board

Ingredients

• 1/4 cup fresh parsley leaves lightly packed
• 1 tablespoon fresh mint leaves
• 1 tablespoon lemon zest freshly grated
• 1 medium clove garlic grated

Instructions

• Place the parsley and mint on a cutting board and begin to mince.
• About halfway through mincing, add the lemon zest and grated garlic. A Microplane zester makes quick work of the grated garlic and lemon zest.
• Continue mincing until the herb are finely chopped.

Notes

Transfer gremolata to an airtight container and refrigerate for up to 1 day to store. 

Nutrition

Serving: 2tablespoons | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 370IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 0.3mg

The post Mint Gremolata appeared first on Kitchen Treaty.