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

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

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

Why You’ll Love Homemade Tartar Sauce

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

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

Ingredients

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

Adaptations/Variations

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

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

More Delicious Homemade Sauce Recipes

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

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Homemade Tartar Sauce Recipe

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

Keyword homemade tartar sauce, tartar sauce, tartar sauce recipe

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 8

Calories 261kcal

Author Kare

Ingredients

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

Instructions

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

Notes

Adaptations/Variations

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

Nutrition

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

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

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

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

Table of Contents

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

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

The Story Behind the Recipe

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

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

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

Why You’ll Love Cucumber Sandwiches

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

Ingredients

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

Adaptations/Variations

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

Tips for Success

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

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

More Tea-Party-Worthy Recipes

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

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Cucumber Sandwiches Recipe

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

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 sandwiches

Calories 123kcal

Author Kare

Ingredients

For the garlic-herb cream cheese

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

For the sandwiches

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

Instructions

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

Notes

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

Nutrition

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

The post Cucumber Sandwiches Recipe appeared first on Kitchen Treaty.

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.

When you’re looking for a straight-up, classic, no-frills pasta salad, this is the best macaroni salad for the job!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Macaroni Salad Adaptations/Variations
• How to Make Macaroni Salad
• Tips for Success
• More Pasta Salad Recipes

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

The Story Behind the Recipe

I created this recipe a handful of years ago, when we were knee-deep in strange COVID times. And by “created” I mean I wanted to replicate deli-style, classic, creamy macaroni salad in all its glory.

Some veggies, but not a lot. Super, duper creamy and flavorful dressing – far from dry. Perfectly al dente pasta, preferably elbow macaroni.

I focused on a flavorful dressing and just a few crunchy but not dominant veggies. I hit on this combo and stopped there. I’ve made this SO many times since then, and have shared it with others who have requested it. It was past time to share it here!

Ingredients

• Elbow macaroni – Go with the classic, nothing else will do! Okay, so you can absolutely use a different medium pasta. Penne, rotini, bow tie. But I am very, very partial to elbow macaroni for this creamy pasta salad.
• Red onion – I like the mild taste and the color that some finely diced red onion adds to this macaroni salad.
• Celery – Cut small, for a bit of flavor and crunch.
• Red bell pepper – Adds some more pretty color and the fresh crunch is delicious!
• Parsley – You can stir some in, or garnish the top. Your choice!
• Dill pickles & juice – Dice up some dill pickles. It’s necessary! Plus, some juice from the jar adds tangy flavor to the creamy dressing.
• Mayo – Real, whole, full fat mayo
• Yellow mustard – Straight up classic mustard, please! Though I’d imagine Dijon would add nice flavor too.
• Sugar – I know, an odd ingredient for macaroni salad! But this adds a touch of sweetness to the dressing that makes this salad taste like the deli classic.
• Salt & pepper – Adjust to your taste.

Macaroni Salad Adaptations/Variations

• This salad is easily made vegan by subbing a vegan mayo.
• Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.
• Add more veggies if you like. I won’t judge! Cucumbers, peas, blanched broccoli, carrots … whatever you like!
• Add cubes of cheese, beans, or salami for a heartier pasta salad.

How to Make Macaroni Salad

It’s super easy to make. Just cook your pasta, let it cool, chop your veggies, add your dressing, and toss it all together!

Tips for Success

• Salt your pasta water. It’s true, it does add more flavor to pasta!
• Cook your pasta al dente. If your pasta is overcooked, your macaroni salad can end up being a bit mushy.

More Pasta Salad Recipes

• Israeli Couscous & Green Lentil Salad
• Pea Pesto Pasta Salad
• Orzo Chickpea Pasta Salad with Olives
• Orzo Salad with Chickpeas & Cherry Tomatoes
• Peanut Noodle Salad

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Creamy Macaroni Salad Recipe

Classic, creamy macaroni salad with a mayo-based dressing! This traditional macaroni salad is exactly what you think of when you picture macaroni salad.

Keyword classic pasta salad, creamy pasta salad, easy pasta salad, macaroni salad, pasta salad with mayo

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 411kcal

Author Kare

Ingredients

• 8 ounces elbow macaroni about 2 cups
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon dill pickle juice
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 red bell pepper, diced about 3/4 cup
• 1/4 red onion, diced about 1/4 cup
• 1 celery stalk, diced about 1/2 cup
• 2 tablespoons finely diced dill pickles
• 2 tablespoons minced parsley for garnish [optional]

Instructions

• Cook the pasta to al dente, according to package directions. Drain and set aside to cool.
• In a medium bowl, add the mayo, mustard, dill pickle juice, sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir together until well-combined. Add the macaroni along with the diced veggies and pickles. Toss until the macaroni and veggies are evenly coated. Taste and add more salt and pepper if you feel it's needed. Garnish with parsley if desired.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

Vegan option:

This salad is easily made vegan by subbing a vegan mayo.

Gluten free option: 

Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 32g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 544mg | Potassium: 155mg | Fiber: 2g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 1mg

The post Classic Creamy Macaroni Salad Recipe appeared first on Kitchen Treaty.

Table of Contents

• Why You’ll Love Honey Dijon Mustard Dressing
• Ingredients
• Adaptations/Variations
• How to Make Honey Mustard
• Tips for Success
• More Dressing & Sauce Recipes

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

Why You’ll Love Honey Dijon Mustard Dressing

Well, at the risk of sounding contrary, why wouldn’t you love this honey mustard sauce?! It’s tangy and sweet and creamy and so delicious.

Honey mustard is a super popular dressing for green salads and is especially excellent on kale salads because the robust flavor really stands up to the flavorful kale.

It’s a kid-friendly dipping sauce, perfect for chicken nuggets and tenders (or, as a vegetarian, the meat-free “chicken” nuggets I enjoy on occasion).

Try dipping French fries into this honey mustard sauce, too. Yum! You’re going to love knowing how to make honey mustard.

Ingredients

• Mayonnaise – A thick and creamy mayonnaise is best, but most varieties can be used. 
• Honey – Honey adds a rich sweetness and, of course, the classic honey flavor. You want your honey to be pourable and easy to mix with the other ingredients. Add more, a teaspoon or two at a time, for a sweeter honey mustard.
• Dijon – Use your favorite creamy Dijon mustard.
• White wine vinegar – A bit of vinegar gives honey mustard dressing a little extra kick. Lemon juice, white vinegar, or apple cider vinegar will work, too.
• Cayenne pepper – This ingredient is optional, but is really good with honey mustard! It adds a nice hint of heat. I sometimes do a couple of dashes of Tabasco sauce in addition or instead of cayenne.

Adaptations/Variations

• To make vegan honey mustard, substitute a vegan mayo and swap the honey for pure maple syrup or agave syrup.
• For a lighter and tangier honey Dijon mustard dressing, try swapping the mayo for full-fat Greek yogurt.

How to Make Honey Mustard

Add all of the honey mustard dressing ingredients to a small bowl …

… and whisk together until creamy and smooth.

Add more honey or cayenne pepper if you like, and maybe a pinch of salt and pepper, if you like.

That’s it!

Tips for Success

• Start with a good quality, thick mayo. A light mayo or thinner mayo will result in a thinner honey mustard.
• Make sure your honey is thin enough to drizzle in with the other ingredients and can be stirred easily. You might have trouble with a thicker or crystallized honey.
• Stir refrigerated honey mustard dressing before you serve it, because it might separate a bit in the fridge.

More Dressing & Sauce Recipes

• Homemade Thousand Island Dressing
• Homemade BBQ Sauce
• How to Make a Simple Vinaigrette

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Honey Dijon Mustard Dressing

This creamy, kid-friendly dressing and sauce is the perfect combination of savory + sweet! Honey mustard is perfect for dipping nuggets and fries or drizzling over salads.

Course sauce

Keyword honey & mustard dressing, honey dijon mustard dressing, honey mustard, honey mustard sauce, salad dressing with mustard and honey

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5

Calories 211kcal

Author Kare

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons honey
• 1 1/2 tablespoons Dijon mustard
• 1/2 teaspoon white wine vinegar can sub lemon juice or another vinegar
• 1/8 teaspoon cayenne pepper optional, to taste; a couple of drops of Tabasco sauce are great too
• salt & pepper optional, to taste

Instructions

• Add all ingredients to a bowl and whisk together until thoroughly combined.
• Taste and add more honey if you'd like it sweeter or add a pinch of salt and pepper if you feel it needs it. You can also add more cayenne if you like, or even a couple of drops of Tabasco sauce for a touch of tangy heat.
• Serve immediately or transfer to an airtight container or jar and refrigerate until ready to use.

Notes

Honey mustard dressing can be stored in the refrigerator in a lidded mason jar or another air-tight container for up to 5 days.

Vegan option:

Use a vegan mayo like Vegenaise and swap the honey for pure maple syrup or agave syrup.

Nutrition

Serving: 2tablespoons | Calories: 211kcal | Carbohydrates: 11g | Protein: 0.5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 214mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg

The post Honey Dijon Mustard Dressing appeared first on Kitchen Treaty.

Tall sandwiches but not a tall order.

We’ve evolved a lot as a family since I first launched Kitchen Treaty all the way back in 2012. My husband has remained steady – meat all the way, but willing to eat just about anything, including tofu. Gotta love him. My kiddo is very … selective. And I, I’ve been a vegetarian for 20 years now, a vegan for some of those years, someone who ate eggs but no dairy for a handful of years, and now, I’m happy to say I’m able to eat some dairy again, which is pretty awesome, because I missed cheese. And that is the very high-level view of how my diet has changed over the years. 😅

My evolving diet has made it difficult to remain true to one niche – you’ll find a wide variety of recipes on Kitchen Treaty – but one thing that has remained true is that dinnertime in our house generally means two or three versions of a meal.

So I lean into my original One Dish Two Ways recipes pretty hard … and we make a lot of chicken nuggets, grilled cheeses and quesadillas for the kiddo. 

This sandwich is a great super fast, super easy meal for my hubby and I. My kid isn’t quite on board with sandwiches (other than grilled cheese), but sourdough and bacon are on the approved list, so we’re getting there.

What is a Club Sandwich?

The club sandwich is an iconic sandwich with turkey, ham, bacon, lettuce, tomato, and mayo. What sets club sandwiches apart are the layers – with two sandwiches in one and three slices of bread, club sandwiches need a toothpick to hold it altogether and an enthusiastic eater to make their way through the layers.

It’s easy to make club sandwiches vegetarian or vegan! Just use meat substitutes, my delicious recipe for tofu bacon, and, if vegan, vegan mayo. Perfect!

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Bahn-Mi Inspired Egg Salad
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

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Club Sandwiches

This epic sandwich is both tasty and easy to make. We love it for our mixed-diet home – my husband the carnivore gets the meaty version, I get the vegetarian, and everyone wins!

Prep Time 10 minutes minutes

10 minutes minutes

Servings 4 sandwiches

Calories 376kcal

Author Kare

Ingredients

• 12 pieces thin-sliced sourdough bread
• 8 slices bacon or tofu bacon*
• 2 tomatos thinly sliced
• 8 lettuce leaves washed and dried; I like romaine or green leaf lettuce
• 8 tablespoons mayonnaise or vegan mayo
• 4 ounces sliced turkey or tofurky or other veggie turkey
• 4 ounces sliced ham or hickory-smoked tofurky or veggie ham
• 1 dash salt to taste
• 1 dash pepper to taste

Instructions

• Toast the bread. Smear each slice with mayonnaise – I find that about two tablespoons per sandwich (which would be two tablespoons divided between three slices of bread) is perfect, but I like a generous smear of mayo, so adjust according to your tastes.
• Top 8 of the bread slices with the turkey (or veggie turkey), then the ham (or veggie ham), lettuce, tomato, and bacon. Dash a little salt and pepper over the top if you like. Stack one filled slice on top of the other, then flip a piece of bread with just mayo over the top, mayo side down.
• Place toothpicks or skewers through middle top of the bread, the middle bottom, and on each side. Use a large knife to cut sandwich diagonally into four pieces. The sandwich pieces should stay together thanks to the toothpick/skewer.
• Serve and enjoy!

Notes

Vegetarian option

Use veggie turkey, veggie ham, and tofu bacon (or bacon substitute of your choosing). 

Vegan option

See the vegetarian option, but also use vegan mayo. 

* my favorite tofu bacon recipe is my own! Click here for the recipe. I love to make extra and freeze it for quicker and easier club sandwiches. 

Nutrition

Serving: 1sandwich | Calories: 376kcal | Carbohydrates: 9g | Protein: 17g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1158mg | Potassium: 525mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4102IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 1mg

The post Club Sandwiches Two Ways (Vegetarian or Meaty) appeared first on Kitchen Treaty.

Well, that’s exactly what I have here for you today. Except a little different. I hope that’s okay with you. Here’s the scoop:

Did you know the classic cold spinach dip recipe, in the style of many recipes hailing from the mid-to-late 1900s, called for dried vegetable soup mix? Well, maybe you did, but I didn’t! And I don’t know about you, but I don’t exactly keep veggie soup mix hanging around in my pantry.

But I do have onion powder and garlic powder, and I thought maybe those two ingredients too could help make Creamy Cold Spinach Dip nirvana.

And you know what? I think I was right! In fact, I even made a point to buy some veggie soup mix so I could compare the two. I made the batch with onion and garlic powders and then another batch with veggie soup mix. We thought the non-veggie-soup-mix version was actually SO much better!

So here I am today in a retro sort of mood, sharing Creamy Spinach Dip with Water Chestnuts.

How to Make Spinach Dip with Water Chestnuts

This stuff is so easy. Just mix mayo, sour cream (read on for equally delicious vegan and dairy-free options), spinach, water chestnuts, scallions, onion powder, garlic powder, salt and pepper together. Aaand done! Seriously that easy.

For a dairy-free version, I use my cashew sour cream. So good! And to go all the way vegan, go with cashew sour cream and vegan mayo. Done and done.

Serve it up all classic-like in a sourdough bowl and some sliced sourdough baguette on the side.

Now that we’ve got this 1980s-style business settled, I just have to ask: Who exactly did shoot J.R.?

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Creamy Spinach Dip with Water Chestnuts Recipe

Classic creamy spinach dip with a water chestnut crunch, minus the veggie soup mix. Easy, super full of flavor, and with dairy-free and vegan options.

Prep Time 15 minutes minutes

Servings 12

Author Kare

Ingredients

• 1 1/2 cups sour cream for dairy-free and vegan version, use cashew sour cream
• 1/2 cup mayonnaise for vegan version use vegan mayo
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon fine-grain sea salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 10-ounce bag frozen spinach, thawed and liquid squeezed out*
• 1 4-ounce can water chestnuts, drained and chopped
• 1 bunch scallions green onions, chopped [discard top 1/3 of green ends]; save a few for garnish
• 1 medium loaf sourdough boule
• 1/2 sourdough baguette sliced

Instructions

• To a medium bowl, add the sour cream, mayonnaise, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well to combine.
• Squeeze the liquid out of the spinach and add to the bowl along with the water chestnuts and scallions. Mix well to combine. Taste and add additional salt and pepper if desired.
• To allow the flavors to develop, place dip in a lidded container and refrigerate for at least one hour, or up to 24 hours.
• When ready to serve, prepare the sourdough bowl. Use a serrated knife to slice off the top of the sourdough round, leaving enough of the bread to make a “bowl.” Use your hands to pull out the soft center of the bread, leaving the crusty outside. Arrange on a platter along with sourdough baguette slices. Scoop dip into the sourdough “bowl” and use the reserved scallions for garnish. Serve!

Notes

* To thaw spinach, I just let it sit at room temperature for about 30 minutes and I’m good to go. You can also place it in the fridge or even microwave it to thaw it out.

Dairy-free option

Use this cashew sour cream. I make a double batch and save the leftover cashew sour cream for chili or quesadillas!

Vegan option

Use this cashew sour cream and vegan mayo.

Note about cashew sour cream and food allergies

I have a relative with a cashew allergy so it always makes me a little nervous when I post recipes like this where you would never guess cashews could be lurking in there! They’re such a versatile ingredient, but that means they can really hide in a lot of things. So if there’s any doubt, maybe make a little “contains cashews” sign for your spinach dip. Nut allergies can be scary and serious, yo!

I used this recipe from Culinary Hill and this recipe from Spend with Pennies as my starting points for this spinach dip recipe.

The post Creamy Spinach Dip with Water Chestnuts Recipe appeared first on Kitchen Treaty.

For me, this time of year is simultaneously wonderful and, well, kind of tough.

I love the idea of cozying up and basically straight-up hibernating – and I love it a little more every year. Last winter, I learned all about the Danish concept of Hygge and suddenly the whole idea of cocooning and cozying up etc. felt legit.

But for an introvert like myself, the impending winter can also be an excuse to stay home instead of dragging myself out to do social stuff. To a fault. That, combined with the complete lack of vitamin D available in the Pacific Northwest between October and April, can send me easily into a bit of a spiral.

So, my goal is this year is balance. Plenty of cozying up and embracing this dark and stormy season, but also faithfully popping my vitamin D supplement, getting outside whenever I can, and dragging my rear out of the house to see friends as often as possible.

I suppose this line of thought doesn’t have much to do with these baked butternut squash fries, except for the fact that both things happen in the fall and winter.

I will say that butternut squash fries are definitely one of those things that lands on the positive side of the winter equation, however. They’re especially delicious eaten cozied up in a blanket in front of the fire. Just saying.

Now, these fries are not crispy, except for a few magical end pieces here and there. They’re not even very rigid – many of them are a bit fragile and bend and break. PLEASE DON’T LET THIS STOP YOU FROM TRYING THEM! Oven-baked butternut squash fries are absolutely delicious, just as they are. Okay, even more so when coated in Chinese five-spice blend as they are here.

Chinese five-spice is a blend of warming spices such as anise, star anise, nutmeg, cloves, and ginger, or sometimes cinnamon, Sichuan peppercorns, or even fennel. Perfect fall and winter flavors if you ask me – and ideal with roasted butternut squash.

I wanted to keep these on the healthy side, but every time I tried them, I just couldn’t get over the fact that they really call for a creamy, dreamy dipping sauce. So I broke out the mayo and I do not regret it one bit.

The sauce is simply mayo, Sriracha, and Tamari, and it’s the perfect companion to these fries. If I’m watching my portion control, I might just drizzle a tablespoon of the dipping sauce over a bit plate of these instead of serving the dip alongside.

Or I might just go for it.

Happy Winter!

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Butternut Squash Fries

Generously coated in warming spices and roasted to delicious golden perfection. Don’t skip the spicy dipping sauce!

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Author Kare

Ingredients

5-Spice Butternut Squash Fries

• 1 medium approx. 2 pound butternut squash, peeled, seeded, and cut into approx. 1/2-inch square, 4-inch long spears (here are some tips for cutting butternut squash)
• 2 tablespoons olive oil
• 1 1/2 teaspoons Chinese 5-spice blend
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper

Spicy Sriracha Dipping Sauce:

• 1/4 cup mayonnaise vegans use vegan mayo
• 1 tablespoon Sriracha sauce
• 1 tablespoon Tamari or soy sauce start with less if using soy sauce then add more to taste – it’s saltier than soy sauce

Instructions

• Preheat oven to 400 degrees Fahrenheit. Set out a large rimmed cookie sheet.
• Place cut butternut squash into a large bowl and drizzle with olive oil. Sprinkle with 5-spice blend, 1 teaspoon kosher salt, and black pepper. Use clean fingers to toss well, making sure each piece is coated with olive oil and spices. Pour onto cookie sheet and spread into a single layer. Try to make sure there’s a bit of space around each piece; if you need to divide the fries between two cookie sheets, that’s fine.
• Bake until tender and golden, about 40 minutes, carefully tossing 2-3 times while baking (they’ll be a bit fragile).
• While the fries bake, make the Spicy Sriracha Dipping Sauce. To a small bowl, add the mayo, Sriracha, and Tamari. Mix with a small whisk or fork until smooth.
• Serve fries right away with the dipping sauce alongside.

The post Butternut Squash Fries appeared first on Kitchen Treaty.

Many vegetarians confess to missing bacon the most, but when it comes to lunch, I’ve gotta say: I miss tuna sandwiches. They were so comforting, satisfying, and easy. Which is why this Vegetarian Tuna Salad Sandwich fills that lunchtime void – something I was missing for so long.

Table of Contents

• The Story Behind the Recipe
• Vegetarian Tuna Salad Sandwich Ingredients
• How to Make Vegetarian Tuna Salad Sandwiches
• More Vegetarian Sandwich Recipes

The Story Behind the Recipe

Do you remember, as a kid, sneaking a few potato chips onto your sandwich? That salty crunch, the slightly rebellious maneuver. Well, today, not only am I declaring chickpea salad the perfect swap for tuna, I’m also proposing we remove the shameful cloak from the practice of potato-chip-sandwich-stuffing.

Loud and proud, my friends. Loud and proud. Put those potato chips in with purpose. THE RECIPE CALLED FOR IT! You won’t regret it.

Vegetarian Tuna Salad Sandwich Ingredients

• Chickpeas – One can, drained and rinsed, or about 1 1/2 cups cooked chickpeas.
• Pickles – I really like sweet pickles in this chickpea salad, but dill pickles will work, too
• Red onion – Finely chopped, adds so much flavor. Scallions or sweet onion will work, too.
• Mayo – Use your favorite, just make it vegan if you want a vegan chickpea salad sandwich.
• Mustard – Plain ol’ yellow.
• Celery salt – Optional, but I like the traditional tuna-salad taste that it brings.
• Salt & pepper
• Bread – Your favorite sandwich bread
• Potato chips – I love the crunchy addition of potato chips on my chickpea salad sandwich, but if you’re more of a purist, you could always serve them on the side.
• Lettuce – I love green leaf lettuce, but any will do.
• Sliced pickles – More sweet pickles for topping your chickpea salad.

How to Make Vegetarian Tuna Salad Sandwiches

Basically, you take a can of chickpeas (also known as garbanzo beans, if you prefer), and smash them up with your typical tuna salad ingredients. I like mayo, mustard, onion, pickles, and a touch of salt and pepper. Maybe some celery or celery salt.

That gives you a tasty, creamy-but-with-bite sandwich filling that, I think, is the perfect sub for tuna salad.

Then, just smear it on one slice of bread and pile on the lettuce, pickles, and potato chips, if you like. Top with another slice of bread and that’s it!

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Vegetarian Club Sandwich
• Bahn-Mi Inspired Egg Salad
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

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Vegetarian Tuna Salad Sandwich Recipe

Who needs tuna?! This vegetarian tuna salad, made with chickpeas, is a tasty vegetarian substitute, especially when piled with extra pickles and, yep, crunchy potato chips too. Stack 'em high!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 generous sandwiches

Author Kare

Ingredients

• 15 ounces chickpeas 1 can, drained and rinsed
• 1/4 cup chopped sweet pickles + more pickle slices for topping
• 2 tablespoons finely chopped red onion
• 1/4 cup mayonnaise or vegan mayo I use olive oil based mayo; a light option or even Greek yogurt also works
• 2 teaspoons mustard
• 1/8 teaspoon celery salt optional
• 1/8 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper
• 4 slices bread your favorite sandwich bread is perfect
• 1 cup potato chips
• green leaf lettuce optional

Instructions

• Add the chickpeas, 1/4 cup chopped pickles, onion, mayonnaise, mustard, celery salt if using, kosher salt, and black pepper to a small bowl. Using a fork or potato masher, smash the chickpeas while mixing and mashing the ingredients together. You’re not looking for hummus-consistency; just a nice, spreadable, chunky salad will do.
• Divide filling between two slices of bread (you may have enough to make more sandwiches, depending on your preference and the size of your bread). Spread to within about 1/2 inch of the edge of the bread. Add lettuce if using, pickle slices, and potato chips. Top with remaining bread. Smush down a bit, cut in half, and serve.

Notes

Vegan option:

Use vegan mayo.

Nutrition

Serving: 1g

The post Vegetarian Tuna Salad Sandwich Recipe (with Chickpeas) appeared first on Kitchen Treaty.

But ignore what I’ve just said please, because these black bean sliders are not greasy nor gross (nor could you swallow one whole, for that matter, unless you’re a snake or a freak of nature).

They’re delicious, easy, meatless, and perfect for game day, sure. But definitely not gross.

(more…)

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