Break out the butter and honey – it’s time for the most delicious cornbread ever!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Cornbread
• Cornbread Recipe Ingredients
• Adaptations/Variations
• How to Make Cornbread
• Tips for Success
• Serve Cornbread With …

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

The Story Behind the Recipe

This cornbread recipe is a little different than some of those out there – it’s made without milk or buttermilk, instead bringing in Greek yogurt for a hearty, fluffy, super moist cornbread. Quite honestly, I’ll never go back!

I know there are a lot of cornbread recipes out there but I loved this version so much that I wanted to capture it in all its glory so that I would have a go-to homemade cornbread recipe to refer to in the future. Sometimes my blog posts are selfish, what can I say?!

Why You’ll Love This Cornbread

• One bowl prep – Grab a single mixing bowl; that’s all you need.
• Moist, tender, and just sweet enough – Before I came up with this homemade cornbread recipe, I would honestly reach for box mixes a lot of the time. I knew a box mix would give me a moist and flavorful cornbread, whereas homemade cornbread recipes have had mixed results. So I’m thrilled to have finally cracked the code on a homemade cornbread recipe I love.

Cornbread Recipe Ingredients

• Flour – I use all-purpose flour for a light cornbread with a tender crumb.
• Cornmeal – Yellow cornmeal gives us that glorious golden color.
• Sugar – Yes, a whole 1/2 cup! In my opinion, good cornbread has an element of sweetness that balances the savory. You can absolutely reduce the sugar if you prefer, though.
• Baking powder & baking soda – Leaveners help the cornbread rise and creates the perfect crumb.
• Salt – I like to use fine-grain sea salt in my baking. Kosher salt or table salt will work, too.
• Greek yogurt – I suggest full-fat plain Greek yogurt for a moist, tender cornbread.
• Vegetable oil – You can sub in canola oil or even melted butter if you prefer.
• Egg
• Water 

Adaptations/Variations

• Jalapeño cornbread – Add in some diced fresh or pickled jalapeño peppers. A handful of shredded cheddar is a nice touch too.
• Dairy-free cornbread – Swap a dairy-free plain yogurt for the Greek yogurt.

How to Make Cornbread

1. Add the dry ingredients to a large mixing bowl and combine.
2. Add the Greek yogurt, oil, egg, and water. Whisk, focusing at first on the egg to make sure it mixes up well.
3. Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil. 
4. To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined. 
5. Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined.
6. Spread the batter into an 8×8 pan and bake until golden, springy, and delicious!

Tips for Success

• Don’t overmix! Mix the wet and dry ingredients together JUST until combined. If you keep mixing, you risk developing the gluten in the flour which can toughen up your cornbread.
• Bake JUST until done. Watch it closely and bake just until a toothpick inserted into the center comes out clean. If you overbake, you risk dry cornbread.

I hope this homemade cornbread recipe is a winner for your and your family just like it is for ours! I’m so happy to finally have a go-to cornbread that doesn’t come from a box. Huzzah!

Serve Cornbread With …

• Chili! Try this 5-Bean Chili, White Bean Vegetarian Chili, or Black Bean Veggie Chili.
• Hoppin’ John – a spicy black-eyed pea stew that’s especially popular around New Year’s.
• Tuscan Bean Stew
• Or use it in the most amazing cornbread stuffing recipe!

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Cornbread Recipe

This moist, just-sweet-enough cornbread is made with Greek yogurt for the perfect texture.

Keyword cornbread, cornbread recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 squares

Calories 182kcal

Author Kare

Ingredients

• 1 cup all-purpose flour 150g
• 1 cup yellow cornmeal 175g
• 1/2 cup granulated sugar 110g
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine-grain sea salt
• 1 cup full-fat Greek yogurt
• 1/3 cup vegetable oil can sub melted butter
• 1 large egg
• 1/4 cup water

Instructions

• Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil.
• To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined.
• Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined. Do not over-mix.
• Pour cornbread batter into baking pan and spread gently until even.
• Bake until golden brown on the top and a toothpick inserted into the center comes out clean, 25-35 minutes.

Notes

Storage and Freezing Notes

Store at room temp tightly wrapped for 3-4 days or freeze for up to 3 months. Thaw at room temp.

 

Nutrition

Serving: 1square | Calories: 182kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 19mg | Sodium: 491mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 27IU | Calcium: 83mg | Iron: 1mg

The post One-Bowl Cornbread appeared first on Kitchen Treaty.

It’s creamy, a little tangy, and just spicy enough to keep you coming back for more. Best of all, this Chili Crisp Dip needs only a a few ingredients and takes only 5 minutes to make!

The Story Behind the Recipe

I dreamed up this spicy dip recipe when I was whipping up a batch of caramelized onion chip dip. I had caramelized the onions and whipped them into the cream cheese base, but I felt like something was missing. So I popped my head in the fridge and pondered the potential ingredients in front of me.

Soy sauce? Maybe. Worcestershire? Hmm. Chili crisp? That would be an interesting twist!

Ultimately, I didn’t want anything with heat, so I added a bit of soy sauce, and it was exactly what the dip needed (I should probably share that recipe soon, too!) But I couldn’t get the idea of a chili crisp version of this dip out of my mind. So I started experimenting.

I realized pretty early on that with the strong flavors that chili crisp brings … chili oil, chili peppers, onion, garlic, and peppercorns … that there was really not much need for anything else to deliver the flavor in this chili crisp dip. So I pared it down to the creamy base ingredients + a bit of garlic powder + chili crisp. And when I say this dip has been a huge hit in my house, I’m not exaggerating. New fave for sure.

Why You’ll Love Chili Crisp Dip

This is just about the easiest way to get a homemade chip dip on the table! It’s reminiscent of French onion dip, but without having to chop or caramelize the onions. We’re talking 5 minutes effort!

Aside from the addicting flavor, the heat in this spicy chip dip is the main draw, I think. Spicy chili crisp in a cooling cream cheese base balances the heat just enough to make this chili crisp dip supremely edible … but with just enough heat to keep you coming back for more.

Ingredients

• Cream cheese – You’ll want one block, softened so that it blends well with the other ingredients.
• Sour cream – You can sub in plain Greek yogurt if you prefer.
• Mayo – Adds more flavor and contributes to the creamy texture.
• Chili crisp – Grab your favorite brand! I like Trader Joe’s version, but recently I picked up a giant jar of chili crisp at Costco and it was great (and super affordable). You’ll want 3-4 tablespoons, plus more to drizzle on top.
• Garlic powder – For just a bit of extra garlic flavor. You can grate in a small clove of fresh garlic instead, if you prefer.
• Salt – To highlight and enhance all of the flavors. Not a lot, though. If you use ruffled potato chips for dipping like I do, they bring a good amount of salt too.

Adaptation/Variation

• Vegan Chili Crisp Dip: Sub in vegan cream cheese, vegan sour cream, and vegan mayo.

Tips for Success

• Chili Crisp was originally a condiment served at Chinese restaurants. It can be found in the Asian section of most well-stocked grocery stores.
• For even better flavor, refrigerate your chili crisp dip for 2 hours, or up to 48 hours, before serving. This gives the flavors a chance to meld together for even more deliciousness.

I hope this Chili Crisp Dip finds its way onto the table of your next party or game-day spread! This spicy dip is super easy, a total crowd-pleaser, and is just utterly delicious all around.

More Easy Dip Recipes

• 4-Ingredient Guacamole
• Fruit Dip (with Marshmallow Creme)
• Loaded Roasted Red Pepper Hummus
• Simple & Easy Hummus
• Cauliflower Queso

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Spicy Chili Crisp Dip Recipe

Cream cheese + sour cream + chili crisp is a total revelation! This simple, easy dip is spicy, creamy, and takes only 5 minutes to make.

Keyword chili crisp dip, chili crisp recipe, spicy chip dip, spicy dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 254kcal

Author Kare

Ingredients

• 8 ounces cream cheese 1 block, softened
• 2/3 cup sour cream can sub plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 3-4 tablespoons chili crisp plus more for drizzling on top

Instructions

• Place the cream cheese, sour cream, mayo, garlic powder, and salt in a medium bowl. Using a hand mixer, combine the ingredients tighter until smooth, scraping down the sides as needed, 1-2 minutes.
• Stir in 3 tablespoons of chili crisp. Taste and add the additional tablespoon of chili crisp if you'd like more flavor and/or heat.
• Drizzle with extra chili crisp and serve immediately (ruffled potato chips are my fave for dipping!), or chill for up to 2 days (1-2 hours of chill time helps to intensify the flavors, so I recommend that if possible).

Notes

Store in the fridge in an airtight container for up to 4 days. I don’t recommend freezing this chili dip. 

Nutrition

Calories: 254kcal | Carbohydrates: 5g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 480mg | Potassium: 114mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 0.2mg

The post Spicy Chili Crisp Dip Recipe appeared first on Kitchen Treaty.

The combination of textures in a creamy, full-of-flavor dressing are, in a phrase, on point.

Red grapes add a sweet, juicy bite, and toasted pecans + bits of crunchy celery add a satisfying crunch. And that creamy dressing, made with tangy Greek yogurt, mayo, lemon and dill … this creamy chickpea salad is so, SO good stuffed inside a croissant.

The Story Behind the Recipe

I’m always excited about the recipes I share with you, but this creamy chickpea salad sandwich is one that I’m extra excited about. It hits on all fronts: It’s super easy to make, perfect for making ahead, and – oh yeah – tastes amazing!

I’ve been seeing a lot of chicken salad recipes with grapes and pecans, and I felt driven to make a version with chickpeas. I am SO GLAD I DID.

Ingredients

For the chickpea salad:

• Chickpeas – I use two cans, which equates to about four cups of chickpeas.
• Pecans – Chop them pretty finely and toast them. Worth it!
• Celery – For that classic chicken salad flavor and a bit of satisfying crunch.
• Onion – Red onion is perfect. I mince it VERY finely because I love the flavor and the bit of crunch but don’t want to find a huge piece of onion in my chickpea salad sandwich.
• Grapes – Many chicken salad recipes called for halved grapes, but I go one step further and quarter them. For me, this just makes more sense for a chickpea version because chickpeas are on the smaller side and in something like this, the textures are more satisfying when the sizes can match up. Plus, you’re more likely to get a sweet juicy grape in very bite!

For the dressing:

• Greek yogurt – Full fat, plain. Sour cream will work as a sub, too, but I like the added health benefits of Greek yogurt (protein, probiotics, etc.) (source)
• Mayonnaise – Adds another note of creamy flavor. Use your favorite brand.
• Lemon juice – From one medium or large juicy lemon.
• Dill – You can use fresh minced dill, or I’ve provided an option for dried dill if that’s what you have on hand.
• Salt & pepper – This one calls for quite a bit of salt because in my opinion, the chickpeas and Greek yogurt need it. If you’re not sure or don’t like a lot of salt, go ahead and start with 1/2 teaspoon then add more at the end if you feel it needs it.

For the sandwiches:

• Croissants – HIGHLY recommend filling croissants with this creamy chickpea salad. But you can also use plain ol’ bread if you prefer.

Tips for Success

• Toast the pecans first. This will give them a chance to cool off a bit before you add them to the salad.
• Mash the chickpea salad. But only a little! This helps the chickpea salad to hold together a bit better inside your sandwiches.

I hope this Creamy Chickpea Salad Sandwich is a winner for you, too! I threw this one together, tweaking here and there where I felt it needed it, and on first taste I thought it was an immediate homerun. It’s SO awesome for making ahead and keeping in the fridge for quick and easy lunches and snacks. Winner winner chickpea dinner!

Favorite Chickpea Recipes

• Vegetarian Tuna Salad Sandwiches with Chickpeas
• Buffalo Chickpea Green Salad
• Massaged Kale Salad with Chickpeas and Avocado
• Broccoli Cheddar Chickpea Noodle Casserole
• Chickpea & Tomato Curry

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Creamy Chickpea Salad Sandwiches with Red Grapes & Toasted Pecans Recipe

Chickpeas, juicy grapes, crunchy pecans, and celery in a creamy lemon-dill dressing, piled into buttery croissants and devoured! This creamy Chickpea Salad Sandwich might just be the BEST (and easiest!) vegetarian sandwich!

Course lunch

Keyword chickpea chicken salad, chickpea salad, chickpea salad sandwich, creamy chickpea salad, vegetarian chicken salad

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 411kcal

Author Kare

Ingredients

For the chickpea salad:

• 1/2 cup pecans chopped and toasted
• 2 15-ounce cans chickpeas drained and rinsed
• 1 cup diced celery about 2 stalks
• 1/4 cup finely diced red onion about 1/2 small onion
• 1 cup red grapes quartered

For the dressing:

• 2/3 cup Greek yogurt can substitute sour cream
• 1/3 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh minced dill or 1 1/2 teaspoons dried dill
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

For the sandwiches:

• 6 croissants

Instructions

Toast the pecans

• Lightly chop the pecans and add them to a medium skillet over medium heat. Toast, stirring occasionally until fragrant and ever so lightly golden. Remove from heat. When toasting nuts, you want to be sure to remove them from the heat before you think you need to, because they will continue toasting off heat and can burn easily.

Prep chickpea salad ingredients

• To a large bowl, add the chickpeas, celery, onion, grapes, and toasted pecans. Toss gently to mix together.

Make the dressing

• To a small bowl, add the Greek yogurt, mayo, lemon juice, dill, salt, and pepper. Whisk together until combined.

Mix the salad

• Pour the salad dressing over the salad ingredients and combine well.
• Using a potato masher, mash the salad 3-4 times just to smash a few chickpeas then remix it all together. This will help it to be more homogenous and hold together better when inside the sandwich.
• Taste the chickpea salad and add more salt and pepper if desired.

Assemble sandwiches

• Slice croissants in half horizontally and add 3/4 cup to 1 cup of chickpea salad to the bottom half of the croissant. Top with other half. Cut in half vertically and serve.

Notes

Store in an airtight container in the fridge for up to 3 days. 

Vegan option:

The mayo and Greek yogurt make this non-vegan as-is, but a couple of simple swaps will get you there. I’d recommend vegan mayo and either store-bought or homemade vegan sour cream for the Greek yogurt.

Gluten-free option: 

Use a gluten-free croissant or a couple of slices of your favorite GF bread. Or just serve this up on a bed of lettuce and bypass the bread altogether.

Meat option:

If you’re making sandwiches for meat-eaters and vegetarians eating together, I’d divide the pecans, grapes, celery, and onion between two medium-size bowls. Add half the chickpeas to one and about a cup of cooked, chopped chicken to the other. Divide the dressing between the bowls and mix together. Voila! Chicken salad and chickpea “chicken” salad!

 

 

Nutrition

Serving: 1sandwich | Calories: 411kcal | Carbohydrates: 34g | Protein: 8g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 708mg | Potassium: 244mg | Fiber: 3g | Sugar: 12g | Vitamin A: 536IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg

The post Creamy Chickpea Salad Sandwich with Red Grapes & Pecans Recipe 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.

Except for when I don’t.

Like when I made these and said, “Hey, there’s something on the kitchen counter for you!” And then I contemplated the next part, but honesty won out. Pause … “it has yogurt, but I know you’re going to love it. It tastes like a dessert! Try it!”

This is when he usually is an exceptionally good sport (I love my guy) and he tries a bite. And then pushes it away. But these Apple Cinnamon Greek Yogurt Breakfast Parfaits? Snarfville!

Yep! He scarfed the whole thing down – the spoon was clinking the bottom of the bowl before I knew it. Victory!

Now I just need to finally turn him on to tofu.

These super-simple parfaits are a cinch to put together, but they feel like something special. And with honey-sweetened, cinnamon-infused Greek yogurt layered with crisp apples and applesauce, they taste like something special, too.

I’m thinking these will be the perfect Thanksgiving morning breakfast. Super easy, special occasion worthy, and satiating without being over-the-top rich. A yogurt parfait for professed yogurt haters. It’s possible; I have proof!

The post Apple Cinnamon Greek Yogurt Breakfast Parfaits appeared first on Kitchen Treaty.

I love this fruit salad any time of year, to be honest, but find it’s the perfect Thanksgiving fruit salad – and I also just like it all Autumn long. The colors of Autumn Fruit Salad with apples, pears, grapes, & pecans are what really draw me in … vibrant, harvest tones.

In this article

• The Story Behind the Recipe
• Fall Fruit Salad Ingredients
• What to Serve with Fall Fruit Salad
• More Fall & Fruit Salad Recipes

The Story Behind the Recipe

It’s fall! I’ve embraced cozy sweaters, the fact that we’ve had to turn our thermostat back on, and fall produce. Pumpkins! Squash! Crisp right-off-the-tree apples! Oh, happy day.

This fall fruit salad came to be a couple of weeks ago when an awesome neighbor bought a couple of 40 pound boxes (!!) of honeycrisp apples and divvied it up amongst several of us.

The next morning, I peered at the happy-making bowl of honeycrisps gracing our kitchen counter and I decided that a reverse of my usual breakfast – yogurt with fruit on top – was in order.

So I made this fruit salad for the first time – with honeycrisps, some ripe pears, and a few plums I had on hand, and a dressing made with Greek yogurt. Yum.

The dressing came together flawlessly the first time I took a stab at it (I love it when that happens!) – a little of this, a little of that, perfect!

Fall Fruit Salad Ingredients

The fruit, I ended up tinkering with a bit to end up with this final result. I decided I favor red grapes over plums; crisp pears work better than softer varieties – and if you can’t find great pears for this salad, you’re better off leaving them out and throwing in extra apples and grapes.

We’ve got:

• Bartlett pears
• Honeycrisp apples
• Red grapes

And then for the Cinnamon Greek Yogurt Dressing (but it’s versatile if you need a dairy-free version – see the recipe for notes!) we have:

• Greek yogurt
• Zest & juice of a lemon
• Pure vanilla extract
• Pure maple syrup or honey
• Cinnamon & nutmeg

And then to top it all, if you like a bit of crunch atop your fall fruit salad, go for some:

• Chopped pecans

(But it’s perfectly delicious without any nuts, too).

What to Serve with Fall Fruit Salad

If you’re looking for a Thanksgiving fruit salad, this would be absolutely perfect. Perhaps the vegan version served up with this Thanksgiving menu?

I love to pass this fall fruit salad along with fat stacks of these pumpkin pancakes for the perfect fall breakfast. Or for a heartier breakfast, perhaps a breakfast casserole + fruit salad situation could be a winner? Here’s a meaty breakfast casserole to check out, or perhaps one with mushrooms and Swiss cheese?

More Fall & Fruit Salad Recipes

• Looking for a green salad instead? This Simple Fall Green Salad with Honeycrisp Apples & Pecans has you covered.
• This Kale Salad with Almonds has an irresistible lemony garlic dressing. A fave all season!
• Here’s a fruit salad for another season – summer! I love the lemon poppyseed dressing.

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Fall Fruit Salad

Crisp apples, sweet pears, and juicy grapes combined with a creamy cinnamon Greek yogurt dressing, and then sprinkled with a few chopped pecans for crunch. Oh, happy harvest! There's a delicious dairy-free/vegan option too.

Course Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 222kcal

Author Kare

Ingredients

• 2 medium Bartlett pears or other ripe but firm pears, diced
• 2 medium apples a fresh, crisp variety like honeycrisp, cripps, or pink lady is best, diced
• 1 cup red grapes halved
• 1/3 cup Greek yogurt can substitute your favorite plain or vanilla non-dairy yogurt – see notes
• 2 teaspoons freshly grated lemon zest from 1 medium lemon
• 1 tablespoon fresh lemon juice from the zested lemon
• 2 tablespoons pure maple syrup can substitute honey
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoons ground nutmeg
• 1/3 cup pecans* chopped

Instructions

• Place pears, apples, and grapes in a large bowl. Toss gently to combine. Set aside.
• To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well.
• Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.

Notes

Nutrition information includes pecans.

*If you prefer to make this without the pecans, just leave them off – it’s still plenty delicious without them.

Dairy-free option:

Use your favorite non-dairy yogurt, either plain or vanilla. Depending on how sweet your non-dairy yogurt is, you may want to adjust the sweetener.

Vegan option:

Follow the dairy-free option and choose pure maple syrup for the sweetener.

Make-ahead tips:

The salad tends to get a little watery if it sits for long, so I recommend keeping the dressing and the salad separate until right before serving. Also, if you cut your fruit far ahead of time, try tossing it with a little fresh lemon juice to help keep it from browning.

Nutrition

Calories: 222kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 360mg | Fiber: 6g | Sugar: 31g | Vitamin A: 103IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg

The post Fall Fruit Salad appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Scrambled Eggs with Greek Yogurt Ingredients
• More Eggs-for-Breakfast Ideas
• FULL, PRINTABLE RECIPE
• Comments & Reviews

The Story Behind the Recipe

I stopped adding milk to my scrambled eggs awhile ago, but something always feels a little off when I beat in a little water – or nothing at all – instead.

Old habits, all that.

So when the light bulb with a container of Greek yogurt inside of it appeared over my head one morning as I whisked my eggs, I thought, hmm. Would yogurt work in scrambled eggs? And so then I tried adding some Greek yogurt to the mix.

And you know what? The first time was a miserable failure. I used way too much yogurt, and my eggs were a gloppy, strange mess. But I WILL NOT FAIL! So I messed with the ratio a bit – just enough Greek yogurt to lend a tangy creaminess without making things go south – and when I was happy with that, I decided we needed dill. And a little bit of salty oomph thanks to a last-minute addition of feta. And then my life was complete.

Scrambled Eggs with Greek Yogurt Ingredients

We’ve got a super simple list of ingredients. You can make it even simpler by leaving out the feta and the dill – I just love the additions of both of those for extra flavor.

• Fresh dill & crumbled
• Olive oil – for a less sticky situation (and a little dose of antioxidants!)
• Eggs – of course
• Greek yogurt – just enough to add tang and body
• Salt & pepper – because you can’t do scrambled eggs without it

Scrambled Eggs with Greek Yogurt are a win-win situation. The Greek yogurt doesn’t just add tang and a slight creaminess, it also adds a couple extra little awesome grams of protein. And that makes me happy, too.

More Eggs for Breakfast

• Avocado Toast Eggs Benedict combines two wonderful things and keeps them vegetarian! Love the creamy avocado hollandaise over the top.
• Green Eggs & Yams features a sweet potato hash, pesto drizzle, and poached eggs. Yum.
• My very favorite method for making hard-boiled eggs.

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Scrambled Eggs with Greek Yogurt, Dill, & Feta

Fresh dill, tangy Greek yogurt, and feta amp up everyday scrambled eggs.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Author Kare

Ingredients

• 1 teaspoon olive oil
• 4 large eggs
• 2 tablespoons Greek yogurt
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh dill plus a couple of sprigs for garnish if desired
• 2 tablespoons crumbled feta cheese

Instructions

• Add olive oil to a large non-stick saute pan over medium heat.
• In a medium bowl, whisk together the eggs, yogurt, salt, pepper, and chopped dill until well-blended.
• Pour the eggs into the pan and cook, stirring frequently, until fluffy, solid, and no longer runny, 4-5 minutes. Add feta and combine.
• Remove from heat and serve immediately, topped with with sprigs of fresh dill, if desired.

The post Scrambled Eggs with Greek Yogurt, Dill, & Feta appeared first on Kitchen Treaty.

I have a dream. And that dream is, someday, to go to Greece. I picture crisp white stucco buildings packed tightly along hills, cobalt seas lapping below, sun shining, and me, in a long, gauzy, white dress with strappy sandals, strolling the cobblestone streets that weave their way between tucked-away cafes and incredible vistas. And I totally wouldn’t have blisters from the sandals and all that walking, because dreams don’t include blisters.

It’ll be awhile until we can get there, so for now, we have Creamy Greek Potato Salad. Which … is not even close to the same thing. But it is delicious! So there is that.

This salad brings together tender red potatoes, sliced cucumbers, cherry tomatoes, red onion, and kalamata olives, tossed in a creamy and garlicky tzatziki sauce. I love that Greek yogurt forms the base instead of the traditional mayo – you still get the creaminess of typical potato salad, but it’s a much healthier option. Healthier is good!

This is a light, bright potato salad bursting with Greek-inspired flavors. I think it’s the perfect salad to bring to Fourth of July picnics, summer potlucks, and barbecues. Just like I would be the perfect person to bring to, say, Santorini!

Someday. But for now, there’s salad!

(more…)

The post Creamy Greek Potato Salad appeared first on Kitchen Treaty.

I mean, I really, really want to talk about the weather right now. (The calendar says summer’s all but here, but it’s freezing out there and now I’ve got a miserable cold – what?!) And I’m pretty much obsessed with farmer’s markets, but if I ever find myself writing that I picked up some delicious-looking peaches at one and then decided to make a tart with them, I’ll now know I’ve officially jumped the blog shark (um, again).

It can be tough to find something unique and new about, say, a sandwich wrap, though. Especially when you just had to come up with something interesting to say about chocolate chip cookies the day before and bacon blueberry chicken kiev the day before that.

Okay, maybe the fictional (and slightly scary-sounding) bacon blueberry chicken kiev is interesting on its own merit. But otherwise, if you’re a food blogger, I bet you’re nodding along.

So … who cares?

The single greatest takeaway from the workshop was this: do your words pass the “who cares” test? It’s a bit of a  harsh way to look at things, but very smart. If you can’t make your reader care about what it is you have to say, well, they’re not likely to be a reader for long.

So. I’m looking forward to trying to be a lot less cliche and hopefully a little more interesting around here, although, frankly, my life is just not that exciting. (“You’re not boring,” Kathleen said to me after one of my typically self-deprecating remarks that weekend. “Don’t ever say you’re boring.” )

Fair enough (and thank you, Kathleen, for the reminder to be nicer to myself – and for the rejuvenating workshop).

So, about these wraps! The super-cool folks over at Chobani recently sent me some of their Greek yogurt, so lately I’ve had Greek food (and, particularly, Tzatziki sauce) on the brain. I wanted to come up with an easy meal that’s super light, cool, and refreshing for summer [remove mention of the weather here], and so here we are.

Classic Greek salad veggies – red bell pepper, cucumber, red onion, tomatoes – tossed with a fresh, garlicky Tzatziki sauce, kalamata olives and some feta cheese, then wrapped. And devoured.

(Sandwiches and wraps are yet another food  that’s perfect for our multi-vore home – just add meat to the carnivore’s, and leave it out of the vegetarian’s version. Easy peasy.)

Be sure to allow for extra time for the wonderful homemade Tzatziki sauce, both for straining the yogurt and the cucumber and a little sitting time so that the flavors can meld. If you want something a little heartier, throw in some chickpeas.

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Creamy Greek Salad Sandwich Wraps with Optional Chicken (+ a Food Writing Workshop!)

Creamy, garlicky Tzatziki sauce tossed with feta, kalamata olives, and classic Greek salad veggies – cherry tomatoes, red onions, cucumbers, red peppers – then rolled in a wrap. Just throw in some diced, cooked chicken for the meat-eaters.

Prep Time 3 hours hours

Total Time 3 hours hours

Servings 4 sandwich wraps

Author Kare

Ingredients

Tzatziki sauce

• 2 cups lowfat Greek yogurt can also use nonfat or full fat, depending on your preference
• 1 medium cucumber peeled, seeds scraped, and grated
• 1/4 teaspoon salt I prefer coarser, milder kosher salt
• 2 tablespoons lemon juice
• 1 medium clove garlic finely minced (about 1 teaspoon)
• 2 teaspoons minced fresh dill*
• 2 teaspoons minced fresh peppermint*
• Additional salt and pepper to taste

Sandwich wraps

• 1 cup cucumber peeled, cut into 1/2-inch dice (about 1 medium)
• 1/2 cup red bell pepper cut into 1/2-inch dice about 1/2 large
• 1/2 cup cherry tomatoes halved
• 1/3 cup red onion peeled, quartered, and thinly sliced (about 1/4 large)
• 1/4 cup kalamata olives coarsely chopped
• 1/2 cup crumbled feta cheese about 3 ounces
• 1 cup Tzatziki sauce
• A few leaves of lettuce if desired (I used assorted spring greens, but romaine would be terrific too)
• 4 12- inch flour tortillas

If including chicken, add per sandwich:

• 1/4 cup diced cooked chicken

Instructions

Make the Tzatziki sauce:

• Place a large funnel or colander over a bowl. Line with cheesecloth or a coffee filter, and carefully spoon the Greek yogurt into the cheesecloth or coffee filter. Place in the refrigerator for 1 – 2 hours to drain any excess liquid. Note: Greek yogurt is thick enough that you can skip this step if you like; it will just result in a slightly thinner sauce.
• Line a colander with cheesecloth or paper towels and perch over a large bowl. Toss the grated cucumber with 1/4 teaspoon salt and pour into the colander. Allow the cucumber to drain for about 30 minutes.
• In a medium bowl, add the Greek yogurt. Gently squeeze the grated, salted cucumber to discard any remaining liquid and add to the yogurt. Stir in the garlic, lemon juice, dill, and peppermint. Taste and add additional salt and pepper if desired. Place Tzatziki sauce in an airtight container and refrigerate for at least an hour to allow the flavors to meld.

Assemble your sandwich:

• In a large bowl, gently toss together the cucumbers, bell pepper, cherry tomatoes, onions, and olives. Stir in the feta and Tzatziki sauce.
• Lay tortilla flat and line the middle with a few lettuce leaves, if desired. Add 1 cup of Greek salad filling to the middle of the tortilla OR, if adding chicken, add 3/4 cup Greek salad filling and then top with 1/4 cup diced cooked chicken.
• Roll tortilla tightly and tuck in the ends. Slice in half and serve.

The post Vegetarian Creamy Greek Salad Sandwich Wraps (Chicken Option) appeared first on Kitchen Treaty.

I’ve been putting my daughter in short sleeves (finally!) and attempting to apply sunscreen to her chubby little arms and the little space on the back of her neck, which is really, really difficult to do on a wriggly one-and-a-half-year-old. Training her to wear a sun hat when she wants nothing (ever!) on her head is a challenge, too.

We’re just not used to this bright yellow orb in the sky, but we welcome it. Oh, how we welcome it.

It was so warm yesterday that a nice, crisp, simple salad sounded like the perfect lunch. So I tossed together some spring veggies and topped them with a wonderful, creamy avocado ranch dressing that made me even giddier than I was already feeling.

A simple bed of spring baby greens holds sugar snap peas, sliced scallions, tender asparagus, tangy marinated artichoke hearts, and snappy radishes. A drizzle of garlicky avocado ranch and a sprinkle of sunflower seeds completes the scene.

Oh, salad weather. How we missed you so.

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Spring Veggie Salad with Creamy Avocado Ranch

A simple bed of spring baby greens holds sugar snap peas, sliced scallions, tender asparagus, tangy marinated artichoke hearts, and snappy radishes. A drizzle of garlicky avocado ranch and a sprinkle of sunflower seeds completes the scene.

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 2 as a main dish, 4 as a side

Author Kare

Ingredients

Salad:

• 1 small bunch asparagus washed and cut into 2-inch sections (about 1/2 cup chopped)
• 4 cups spring baby greens well-dried
• 3 - 4 small radishes sliced
• 1/2 cup sugar snap peas cut into 1/2-inch pieces
• 4 - 5 green onions sliced
• 1 5.5 ounce jar artichoke hearts drained
• Sunflower seeds

Dressing:

• 1 avocado about 1 cup chopped
• 2 teaspoons fresh lemon juice
• 1/2 cup Greek yogurt I use 2% for this dressing, but whole-milk Greek yogurt or sour cream would work too
• 1/3 cup milk
• 1 small garlic clove finely minced
• 1 tablespoon minced chopped scallions
• 1/4 cup minced fresh chives
• 1/4 cup minced fresh parsley
• 1/4 teaspoon dried thyme or 1/2 teaspoon fresh
• 1/2 teaspoon salt + more to taste
• Freshly ground black pepper
• Couple dashes of Tabasco sauce optional

Instructions

• Make the dressing. In a food processor, whir the avocado and lemon juice until smooth. Add the Greek yogurt, milk, and garlic and puree until completely blended. Add additional milk if you prefer a smoother dressing. Move mixture from food processor to a small bowl. Stir in the scallions, chives, parsley, thyme, salt, black pepper, and Tabasco if using. Taste and add additional salt and pepper if you like. Set aside.
• Bring a medium saucepan half-full of water to a boil. Add asparagus pieces and cook for two minutes. Meanwhile, prepare a medium-size bowl with cold water and ice. Lift asparagus out of the water and immediately plunge into the cold water. This helps keep the asparagus from cooking any longer and keeps that nice, bright green color. Lay asparagus on paper towels to drain any excess water.
• Place spring greens into a medium salad bowl. Top with asparagus, radishes, sugar snap peas, green onions, and artichoke hearts. Drizzle with ranch dressing and sprinkle with sunflower seeds. Serve.

The post Spring Veggie Salad with Creamy Avocado Ranch appeared first on Kitchen Treaty.