Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Green Goddess Dressing
• Green Goddess Dressing Recipe Ingredients
• Adaptations/Variations
• How to Make It
• More Dressing & Sauce Recipes

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

The Story Behind the Recipe

I shared recently that I’ve been making a lot of buddha bowls lately, and this Green Goddess Dressing recipe has been getting a workout because it’s one of my favorite sauces for bowls!

I’ve tried a few variations of Greek Goddess dressing, but this version with Greek yogurt, lemon juice, capers, and fresh herbs hits the spot perfectly. SO delicious!

Why You’ll Love Green Goddess Dressing

• A little hit of protein – With Greek yogurt as the creamy base, you get a bonus boost of probiotics and protein.
• Super easy to make – Just blend all of the ingredients together. Done and done!
• DELICIOUS! This Green Goddess Dressing tastes amazing. What’s not to love?!

Green Goddess Dressing Recipe Ingredients

• Greek yogurt – I like to use whole-milk Greek yogurt for the richest, creamiest Green Goddess Dressing.
• Lemon juice – From one juicy lemon.
• Scallion – Also known as green onions! You’ll need just one or two, diced.
• Garlic – One small clove, peeled. Love the flavor fresh garlic adds!
• Capers – For a salty, umami kick. Necessary.
• Parsley – My favorite herb, I had to include it in my Green Goddess Sauce recipe.
• Tarragon – A signature ingredient in most Green Goddess recipes.
• Dill – I just love the flavor of fresh dill, so I use it liberally here.
• Salt & pepper – To highlight all of those amazing flavors!

Adaptations/Variations

• You can swap sour cream for the Greek yogurt if that’s all you have.
• For a vegan Green Goddess Dressing, use a vegan yogurt or vegan sour cream.

How to Make It

Just add it all to a mini food processor or high-speed blender and puree! Taste and add more salt and pepper, if you like. That’s it!

I hope you’re as obsessed with this Green Goddess Dressing as we are! It’s so good on salads, for dipping fresh or roasted veggies, and of course on grain bowls.

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Green Goddess Dressing

A vibrant, zippy dressing that's herb-forward, creamy, and absolutely delicious! Use it on salads, for dipping veggies, on grain bowls, and more.

Servings 8

Calories 18kcal

Author Kare

Ingredients

• 3/4 cup Greek yogurt I use whole milk yogurt
• 2 tablespoons fresh lemon juice
• 1 scallion/green onion diced [about 1 heaping tablespoon]
• 1 small clove garlic peeled
• 1 tablespoon capers drained
• 1/2 cup fresh parsley packed
• 1 tablespoon fresh tarragon leaves 10-12 leaves
• 1 tablespoon fresh dill doesn't have to be exact
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• Place the yogurt, then all of the rest of the ingredients into a small food processor or high-speed blender (like a Vitamix).
• Blend until completely pureed.
• Taste and add more salt and pepper to your liking.

Nutrition

Serving: 2tablespoons | Calories: 18kcal | Carbohydrates: 2g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg

More Dressing & Sauce Recipes

• Homemade Thousand Island
• Homemade Tartar Sauce
• Simple Vinaigrette
• Homemade BBQ Sauce
• Honey Mustard Sauce

The post Green Goddess Dressing appeared first on Kitchen Treaty.

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

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

Why You’ll Love This Quick-Pickled Asparagus

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

Pickled Asparagus Recipe Ingredients

For the jar:

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

For the brine:

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

Adaptations/Variations

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

How to Make Quick Pickled Aparagus

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

Jump to full, printable recipe

Ideas for Serving

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

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

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Quick Pickled Asparagus (Refrigerator Pickles)

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

Servings 12

Calories 19kcal

Author Kare

Equipment

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

Ingredients

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

Instructions

Prep the asparagus

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

Pack the jars

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

Make the brine

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

Fill the jars

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

Cool & refrigerate

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

Notes

* Optional ingredient notes:

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

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

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

Nutrition

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

More Asparagus Recipes

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

Frequently Asked Questions

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

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

Q: Will my asparagus pickles stay bright green?

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

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

The Story Behind the Recipe

Rhubarb Crisp is one of my more nostalgic desserts. My Grandma and Mom both would grow loads of rhubarb in the spring, and once the first stalks were picked, I knew a delicious Rhubarb Crisp wasn’t far behind. I’ve shared a recipe for Rhubarb Crisp in a Jar here in Kitchen Treaty, but I hadn’t yet done one in full crisp form.

Now, my Mom and Grandma always made straight-up rhubarb crisp – I never even tried the strawberry rhubarb combination until adulthood. And there is absolutely a place for a rhubarb-only situation AND one with strawberries!

This crisp is an exemplary example of the combo, which really does work so well together. The sweetness of the strawberries complement the tartness of the rhubarb so well. And so, today I’m sharing Strawberry Rhubarb Crisp recipe that rivals the rhubarb crisps my mom and Gran used to make, but makes me nostalgic nonetheless.

Strawberry Rhubarb Crisp Recipe Ingredients

For the filling:

• Strawberries – You’ll need 1 1/2 pounds fresh strawberries, which amounts to about 4 cups. Take off the tops and cut them in half, or into quarters if they’re large.
• Rhubarb – You’ll want three large stalks, which comes out to about 4 cups sliced. I sliced them into pieces about 1/2-3/4″ thick.
• Sugar – Without it, rhubarb is tart!
• Orange zest & juice – The bright note of citrus really helps highlight the strawberry and rhubarb flavors.
• Vanilla – I am a huge fan of vanilla extract in my fruit crisps, and so I’ve got it in both the filling and the topping for this Rhubarb Strawberry Crisp recipe.
• Flour – A couple of tablespoons of all-purpose flour helps to thicken the filling.

For the oat crumble topping

• Oats – Rolled oats are a must for a crisp topping, in my book.
• Flour – Helps to hold the crisp together and give it body.
• Brown sugar – For rich sweetness.
• Pumpkin pie spice – This is the secret ingredient I was talking about! The combination of cinnamon, ginger, nutmeg, and a hint of cloves just really peps up this fruit crisp topping. You don’t strictly have to add it, but I do highly recommend it!
• Salt – I like to use a fine-grain sea salt in my baked goods.
• Pecans (optional) – Sometimes I like to add some finely chopped nuts to my crisp topping for some crunch and heft.
• Butter – Brings the crumble together and helps make it nice and crispy once it bakes.
• Vanilla – More vanilla because YUM!

Adaptations/Variations

• Gluten-Free Rhubarb Crisp – Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.
• Dairy-Free & Vegan Rhubarb Crisp – Use vegan butter.

How to Make Strawberry Rhubarb Crisp

1. First, you’ll cut up your strawberries and rhubarb. Place them in a large bowl gently stir in the sugar, orange zest, orange juice, vanilla, and flour.
2. Pour the fruit filling into a 9″x13″ baking dish.
3. In another bowl, make the topping. Mix together the flour, oats, sugar, salt, and, if using, the pumpkin pie spice and pecans. Make sure it’s well-combined.
4. Melt the butter and pour it over the top along with the vanilla extract.
5. With a spatula or wooden spoon, stir the melted butter into the crumble mixture until it’s all moistened and holds together when you squeeze it.
6. Evenly distribute the crumb topping over the top.
7. Bake your Strawberry Rhubarb Crisp until the fruit is bubbling and the topping is browned.
8. Remove from oven and let it cool for 15-30 minutes to thicken a bit.
9. Serve with vanilla ice cream or whipped cream. Both heavenly!

Jump to the full, printable recipe

I hope this old-fashioned strawberry rhubarb crisp is as nostalgic – and delicious – for you and your family as it is for us! It’s super easy to whip up and helps make use of the inevitably huge rhubarb harvest that happens every spring. What a great problem to have!

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Strawberry Rhubarb Crisp

A juicy, sweet, tart rhubarb-strawberry filling topped with a crunchy streusel topping. What fruit crisp dreams are made of!

Course Dessert

Keyword rhubarb strawberry crisp, strawberry rhubarb crisp, strawberry rhubarb crisp recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 282kcal

Author Kare

Equipment

• 1 9×13 baking pan

Ingredients

For the filling

• 1 1/2 pounds fresh strawberries 5 cups; hulled and halved or quartered if larger berries
• 1 pound rhubarb 4 cups; about 3 large stalks
• 2/3 cup granulated sugar 145g
• 1 teaspoon freshly grated orange zest
• 1 tablespoon freshly squeezed orange juice 14g
• 1 teaspoon pure vanille extract
• 2 tablespoons all-purpose flour

For the crumble topping

• 1 cup rolled oats 105g
• 3/4 cup all-purpose flour 105g
• 3/4 cup light brown sugar 120g
• 1 teaspoon pumpkin pie spice optional but highly recommended!
• 1/8 teaspoon fine-grain sea salt 2g
• 1/2 cups chopped pecans optional
• 1/2 cup unsalted butter 8 ounces/1 stick; melted
• 1 teaspoon pure vanilla extract

Instructions

• Preheat your oven to 350°F.

Prep the berries & rhubarb

• Place the strawberries and rhubarb in a large bowl. Stir in the granulated sugar, orange zest, orange juice, vanilla, and 2 tablespoons flour until well-combined. Pour into a 9"x13" baking dish.

Make the topping

• In a medium bowl, mix together the flour, oats, sugar, salt and the pumpkin pie spice and pecans if using.
• Add the melted butter and vanilla and stir together until combined.
• Pour the crumble topping over the top of the rhubarb and strawberries making sure to cover all of the fruit.

Bake

• Bake until the fruit is bubbling and the topping is golden brown, 35-45 minutes. Serve with vanilla ice cream or whipped cream.

Notes

Gluten-Free Option:

Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.

Dairy-Free/Vegan Option:

Use vegan butter.

Nutrition

Serving: 1cup | Calories: 282kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 32mg | Potassium: 274mg | Fiber: 3g | Sugar: 28g | Vitamin A: 288IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 1mg

More Fruit Crisp Recipes

• Apple Cranberry Crisp
• Rhubarb Crisp in a Jar
• Cherry Crumble

The post Strawberry Rhubarb Crisp appeared first on Kitchen Treaty.

Start here if you’re new to grain bowls:

• Learn the basic formula
• Jump to easy recipe ideas

I know it’s going to be an excellent week when I’ve got all of my grain bowl components prepped and in the fridge for fast, easy, and healthy meals all week long.

If Grain Bowls look intimidating to you or you’re just not sure how to build one, or if you’re looking for new buddha bowl ideas, this is the article for you! My aim is to include loads of options and inspiration – I want to bowl you over with grain bowl ideas! I know, I know, that was a stretch. Carrying on …

What is a Grain Bowl?

Grain bowls aren’t actually new – they’re more like a modern name for a very classic way of eating: building a meal around a grain, then adding vegetables, protein, and sauce.

Across many food cultures, this “base + toppings” structure has existed for centuries. In Asia, it shows up in rice bowls like bibimbap. In the Mediterranean and Middle East, it appears in grain-and-legume-based meals paired with vegetables, herbs, and yogurt or tahini sauces. Worldwide, people have long combined starches, vegetables, and proteins in a single bowl.

What is on the newer is the Western “grain bowl” trend, which grew popular in the 2010s along with interest in meal prep, plant-based eating, and customizable “build-your-own” meals. The appeal is simple: grain bowls are flexible, balanced, and endlessly adaptable.

What is a Buddha Bowl?

A Buddha Bowl is essentially a grain bowl but vegetarian or vegan. It’s more veggie-forward and often served cold or room temp, which makes it even easier to prep ahead (no reheating when serving!)

But why is it called a Buddha Bowl? Apparently because a full bowl resembles the rounded “belly-like” appearance of Buddha. It could also be because it’s connected loosely to Buddhist-inspired vegetarian eating traditions.

Why You’ll Love Grain Bowls

• Perfect for meal prep – I’ll often prepare a grain, roast a vegetable, clean some greens, and make a sauce, then keep the components in the fridge. Then it’s just a matter of opening a can of beans, chopping up an avocado or another veg, and assembling the bowl.
• Solves the lunch conundrum – I don’t know if it’s just me, but lunch is the most difficult meal of the day! It’s so hard to come up with healthy vegetarian options that come together quickly (it’s the time of day when I have the smallest amount of time). So when I’ve got grain bowl ingredients prepped and ready, lunch is a breeze.
• SO easy – Once you have the components prepped, it’s super easy to assemble grain bowls for quick nutritious meals.
• Endlessly customizable – Hate kale? Swap in some arugula! Not a fan of tofu? There are plenty of other protein options available! It’s super easy to create your very own “house” grain bowl that is fine-tuned to your tastes.

How to Make A Grain Bowl

1. First, add your grain base.
2. Next, arrange the main veggie(s) to the side.
3. Add the protein.
4. Pile on the greens.
5. Add toppings and garnishes.
6. Drizzle with sauce.
7. Devour!

Easy Grain Bowl Recipe Ideas

With all of the ingredient options available to you, the combos are pretty much endless. But here are some of my favorites:

Sweet Potato & Chickpea Grain Bowl

Quinoa with roasted sweet potatoes, chickpeas, shredded kale, and a delicious green goddess dressing, lots of pickled red onions, pepitas, creamy avocado, and micro-greens.

Black Bean & Sweet Potato Grain Bowl

Brown rice topped with crisp lettuce, black beans, roasted sweet potatoes, avocado, and cilantro lime dressing. Pepitas are a great addition too!

Mediterranean Grain Bowl

Rice, farro, or bulgur with roasted or fresh red bell peppers, cucumber, spinach, and chickpeas with crumbled feta and Kalamata olives. Drizzle with Greek salad dressing or Tzatziki sauce, or add a generous dollop of hummus.

Peanut Thai Veggie Grain Bowl

On a base of brown rice, add crispy pan-fried tofu, fresh spinach, steamed broccoli, and sliced bell peppers. Drizzle with peanut sauce and garnish with salted peanuts.

Veggie Sushi Grain Bowl

Seasoned rice with carrots, cucumbers, avocado, edamame, sesame seeds, and sesame-wasabi dressing. Yum!

Meal Prepping Grain Bowls

One of the best things about buddha bowls? They’re perfect for meal prep.

I pick a protein and a grain, and start with prepping those. Place them in an airtight container and place them in the fridge, then prep your veggies. Store those in the fridge, and whip up some sauce. Place that in a jar or container. Now you have a whole grain bowl meal prep kit on your refrigerator shelf for super easy lunches and dinner all week long!

I hope that having more information about how to make a grain bowl is inspiring to you! I just love that they’re so great for meal prep and are so easy to customize to match any craving I might have. Here’s to beautiful Buddha bowls in your future!

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Grain Bowl Formula (How to Build a Perfect Buddha Bowl)

Grain bowls (also known as Buddha Bowls) are my favorite way to make sure I'm getting a good amount of veggies and fiber in my diet. They're full of nutrients, ridiculously satisfying, perfect for prepping ahead of time, and endlessly customizable!

Course dinner, lunch

Diet Vegan, Vegetarian

Keyword buddha bowl, grain bowl

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 bowl

Author Kare

Ingredients

1/2 cup grain base (choose one)

• rice white or brown
• farro
• quinoa not a grain but a seed that acts like a grain
• bulgur
• couscous a pasta, but behaves like a grain
• buckwheat

3/4 cup protein (choose one)

• tofu baked tofu, pan-fried tofu, or air-fryer tofu
• edamame
• chickpeas
• black beans
• white beans like navy beans or cannellini beans
• cooked lentils
• peas
• chopped hard-boiled eggs

1 cup veggies (1/2 cup roasted or fresh veg + 1/2 cup greens)

• roasted sweet potatoes
• roasted butternut squash
• roasted cauliflower
• roasted broccoli
• roasted carrots
• sliced cucumbers
• shredded raw carrots
• cherry tomatoes
• sliced bell peppers
• baby arugula
• baby spinach
• shredded kale
• shredded cabbage
• shredded romaine lettuce
• mixed spring greens

1/4 cup garnish/toppings (choose one or more)

• avocado
• pickled red onions
• fresh herbs
• cheese if dairy is ok
• micro-greens
• pumpkin seeds
• sunflower seeds
• sesame seeds
• hemp seeds
• chopped nuts
• olives

3 tablespoons sauce/dressing (choose one)

• lemon tahini sauce
• green goddess dressing
• cilantro lime sauce
• pesto
• peanut sauce
• vinaigrette

Instructions

• Place the grains in a medium-size serving bowl. Arrange the protein, veggies, greens, and garnish/toppings over the grains. Drizzle with dressing and serve.

Notes

Cooking time is basically just for assembly, not for cooking individual components. 

The post Grain Bowl Formula (How to Build a Perfect Buddha Bowl) appeared first on Kitchen Treaty.

To be honest, I really want to say they “slap,” but I’m too old for that.

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Colcannon Potato Cakes

Take your leftover Colcannon (mashed potatoes and greens) and transform them into crispy patties. Garnish with herbs and dip in sour cream for an elite snack – or full meal!

Keyword colcannon cakes, colcannon patties, fried colcannon cakes, fried colcannon patties, leftover colcannon recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 91kcal

Author Kare

Ingredients

For the Colcannon Cakes

• 2 cups leftover colcannon mashed potatoes cooled
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2-3 tablespoons olive oil or vegetable oil, for frying

For serving

• sour cream
• fresh dill minced
• flaky sea salt

Instructions

• In a large bowl, mix together the colcannon potatoes, eggs, flour, salt, pepper, and olive oil.
• Place a large frying pan over medium heat. When hot, add 2 tablespoons of the oil. When the oil is shimmering and hot, add the potatoes in 1/4 cup increments. Use a spoon to spread them out a bit.
• Fry on one side until golden brown on the bottom and slightly dry looking on top, about 2 minutes, then flip and cook on the other side until golden and cooked through.
• Serve with sour cream for dipping. Garnish with fresh dill and flaky sea salt.

Notes

Scaling the recipe: This recipe is easily halved or doubled depending on how much leftover potatoes you have and how many cakes you want to make. 

Nutrition

Serving: 2cakes | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 176mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

The Story Behind the Recipe

I recently created (and shared!) a recipe for Colcannon, Irish mashed potatoes with cabbage. I LOVE this side dish, especially for St. Patrick’s Day. But then I remembered that such thing as mashed potato cakes exist, and I couldn’t get the idea out of my head.

Enter: Colcannon Potato Cakes.

We’re talking leftover Colcannon – buttery, creamy mashed potatoes with onion, garlic, and sautéed cabbage – formed into patties and pan-fried until crisp.

What’s not to love?!

Why You’ll Love Colcannon Cakes

• Super fast – Just 15 minutes to make.
• Takes care of leftovers – It’s always nice when you can transform leftovers into another dish.
• Small list of ingredients – Just leftover Colcannon, eggs, flour, salt and pepper, and some oil to fry them.
• DELICIOUS – Fluffy inside, crispy outside, a little salty, buttery, yummmmmm. Especially with fresh herbs and sour cream.

Ingredient Details

• Leftover Colcannon (Irish Mashed Potatoes with Cabbage) – You’ll want them cooled so that they don’t cook the eggs when you mix them in.
• Eggs – To help bind the potato cakes together (and I like the nice added hit of protein!)
• Flour – I use all-purpose flour for these Colcannon Patties. It helps to hold them together and helps to create a crisp outer layer. I suspect that a one-for-one gluten-free blend or maybe even potato starch would work, but I haven’t tested a GF version yet.
• Salt & pepper
• Olive oil or vegetable oil for frying these colcannon cakes – I’m partial to olive oil, but vegetable oil is a nice neutral choice that stands up to high heat and crisps up a bit better.
• Sour cream, fresh dill, and flaky sea salt – For serving.

How to Make Colcannon Patties (Step-by-Step with Pics)

1. In a medium mixing bowl, stir together the cold colcannon mashed potatoes, eggs, flour, and salt and pepper.
2. Heat a frying pan then add the oil. When the oil is shimmering, scoop the batter into the pan. I like to use approx. 2-tablespoons per patty, for around a 3-inch patty. Use a spoon to flatten it out gently.
3. Let the batter cook until golden on the bottom and looking slightly matte/dry on top. Flip and cook on the other side.
4. Serve with sour cream, dill, and flaky sea salt.

Tip for Success

• If the potato batter sticks to your spoon, quickly dip the spoon into the oil before scooping the potatoes, and they’ll slide right off.

More Mashed Potato Recipes

• Colcannon (Irish Mashed Potatoes with Cabbage)
• The Best Mashed Potatoes (with Cream Cheese)
• Golden Mashed Potatoes (with Turmeric)
• Crock Pot Garlic Mashed Potatoes

The post Colcannon Cakes appeared first on Kitchen Treaty.

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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.

Chickpeas and dumplings are definitely my new favorite vegetarian comfort food!

The Story Behind the Recipe

The last Sunday of winter break is the definition of “Sunday Scaries.” I love my job and rarely feel the Sunday Scaries anymore, but this past Sunday, it was pretty rough. Winter break went way too fast!

I’m trying to embrace the week (and all of January) but with the rainy, cold, dreary weather and the letdown after Christmas and break, it’s not super easy.

That’s where comfort food like this Vegetarian Chicken & Dumplings comes into the picture! It always feels good to nourish myself through the doldrums and I’m all about cozying up with a big bowl of this creamy stew full of veggies and topped with impossibly fluffy dumplings. You’ve gotta try this one too!

Why You’ll Love Vegetarian Chicken & Dumplings

• Not complex – If you’ve made chicken and dumplings or any version of the recipe in the past, you know there are a couple of steps: Make the stew, then add the dumplings. So it’s not the simplest of recipes, but it’s also not hard, either! Just whip up the stew, top with dumplings, and simmer for a bit longer.
• Amazing leftovers! – I love to enjoy a second serving for lunch the next day or easy dinner later on in the week. The dumplings hold up surprisingly well – just a quick covered simmer on the stove and it’s comfort food part two!

Vegetarian Chicken & Dumplings Recipe Ingredients

For the stew:

• Olive oil & butter – This Vegetarian Chicken & Dumplings is thickened with a roux, which starts with a combination of olive oil and butter. I like to use both because I enjoy the flavor that both bring, but you can use 100% olive oil or 100% butter (or vegan butter!) if you prefer.
• Onion – Just your standard yellow onion will do, but if all you have is a white onion or red onion on hand, totally fine!
• Carrots – A must-have veggie in Chickpeas & Dumplings!
• Celery – I love the savoriness that a bit of celery brings, and it’s a must-have for your classic mirepoix flavors.
• Garlic
• Flour – You’ll want to use all-purpose flour here.
• Poultry seasoning – A seasoning mix made with marjoram, thyme, sage, and rosemary. It’s easy to find in the spices section of most grocery stores, or you can make your own poultry seasoning at home.
• Thyme – Most poultry seasoning already has thyme, but I love the flavor thyme brings so I like to add some extra.
• Vegetable broth – You can buy it at the store, use veggie Better than Bouillon, or make your own vegetable broth at home (I have a slow cooker veggie broth recipe that I love!)
• Salt – I almost always use kosher salt in my cooking. I start with a little then taste and add more at the end if I feel it needs it.
• Milk – Just your standard 2% or whole dairy milk will work here, or I will often swap in unsweetened oat milk.
• Chickpeas – Just one can, drained.
• Peas – Peas are a classic component of traditional chicken and dumplings, so I was sure to keep them in my vegetarian version, too! I like to use frozen peas.
• Parsley – For a touch of green and herbaceous flavor.

For the dumplings:

• Flour – More all-purpose flour.
• Baking powder
• Parsley – Fresh parsley is not strictly necessary, but I love the touch of herbal flavor and color that it brings to the dumplings.
• Salt
• Butter – Make sure it’s nice and cold so it can be cut into the flour mixture with ease.
• Milk – Again, you can use dairy milk here or unsweetened plant-based milk.

Adaptations/Variations

• Swap in heavy cream for the stew – Use heavy whipping cream in place of some or all of the milk in the stew for a richer, creamier Chickpeas & Dumplings.
• Make it vegan/dairy-free – Swap in vegan butter for the butter and use an unsweetened plant-based milk for the milk. It’s just as delicious as the dairy-full version!

How to Make It

This Vegetarian Chicken and Dumplings recipe is made in two steps – first, whip up the stew, then top with the simple dumpling mixture and simmer until cooked through.

Tips for Success

• Don’t over-mix the dumplings: If you stir them too much, you risk developing the gluten in the dumplings which can make them tough instead of fluffy and tender.
• Test a dumpling to make sure they’re cooked through. Lift a dumpling out of the pot, put it on a plate, then cut it in half. It should be nice and puffy – not doughy – inside. 

I hope this Vegetarian Chicken & Dumplings recipe is a huge comfort-food winner for your family! We are absolutely in love with the cozy vibes and hearty rib-sticking goodness of this one.

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Vegetarian Chicken & Dumplings (with Chickpeas) Recipe

Hearty chickpeas stand in for chicken in this cozy, creamy stew covered with fluffy dumplings. This one is deceptively easy and pretty much the ultimate vegetarian comfort food!

Keyword chickpeas and dumplings, vegetarian chicken and dumplings

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 508kcal

Author Kare

Ingredients

For the stew:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion diced
• 4 medium carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons poultry seasoning
• 1/2 teaspoon dried thyme
• 4 cups low-sodium vegetable broth
• 1 teaspoon kosher salt plus more to taste
• 1/4 cup milk
• 15 ounces chickpeas 1 can; drained and rinsed
• 1 cup frozen peas
• 2 tablespoons minced fresh parsley plus more for garnish

For the dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon minced fresh parsley
• 1 teaspoon kosher salt
• 3 tablespoons cold unsalted butter
• 1 cup milk

Instructions

Make the stew

• Place a medium or large Dutch oven or soup pot over medium-low heat. Add the butter and olive oil. When warm, add the onion, carrots, celery, and garlic. Sweat the veggies until tender and soft, about 8 minutes. If the vegetables begin to brown, lower the heat – you only want to sweat them.
• Add the 1/3 cup flour along with the poultry seasoning, thyme, and salt. Cook, stirring frequently, for 3 minutes .
• Stream in the vegetable broth, stirring to pick up any bits that are stuck to the pot. Stir in the milk.
• Increase heat to medium high and cook, stirring frequently, until thickened, about 5 minutes. Stir in the drained chickpeas, frozen peas, and 2 tablespoons parsley. Taste and add more salt if you feel it needs it.

Make the dumplings

• In a medium size bowl, stir together the flour, baking powder, parsley, and salt. Add the butter and use a pastry blender to mix it into the flour while cutting it into little pieces. You can use your fingers to help distribute the butter through the flour mix. You want the butter to be about the size of oats. Add the milk and stir with a fork JUST until combined; do not over-mix, or you risk developing the gluten in the dumplings which can make them tough.
• Using two soup spoons, scoop out dumplings, transferring each dumpling from one spoon to the next once or twice until slightly rounded, then pushing the dumpling off of the spoon into the simmering soup. Repeat with the rest of the dumpling batter, evenly covering the pot of soup – you should have 10-12 dumplings.
• Reduce the heat to low and place the lid on the pot. Simmer covered until the dumplings are cooked through, about 15 minutes. You can lift a dumpling out of the pot, put it on a plate, and cut in half to check for doneness. It will be puffy and not doughy inside.
• Garnish with a few more pinches of parsley and serve.

Notes

Vegan/Dairy-Free Option

Swap in vegan butter for the butter and use an unsweetened plant-based milk for the milk.

Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or covered on the stovetop, stirring occasionally. 

Nutrition

Serving: 1g | Calories: 508kcal | Carbohydrates: 72g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 1091mg | Potassium: 578mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7563IU | Vitamin C: 18mg | Calcium: 262mg | Iron: 6mg

More Vegetarian Comfort Food Recipes

• Chickpea & Noodle Soup
• The Best Baked Mac & Cheese Recipe Ever
• Veggie Pot Pies
• Super Easy Crock Pot “Baked” Ziti

The post Vegetarian Chicken & Dumplings (with Chickpeas) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cranberry Baked Brie
• Cranberry Baked Brie Recipe Ingredients
• How to Make It
• More Holiday Appetizer Recipes

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

The Story Behind the Recipe

It’s Christmas Eve, and I don’t know about you, but for me this year Christmas came extra fast!

I hate to say it, but I’m finding myself taking a lot of shortcuts this year. This is the first year, for instance, that I officially cut myself loose from creating and sending Christmas cards. They were so fun and special, but labor-intensive, expensive, and I never managed to order them or send them out in time. Stress, gone!

I’m also finding that simple, easy recipes are the name of the game. Nothing complicated for me this year, thanks!

That’s where this two-ingredient cranberry-baked brie comes in. It barely warrants a recipe – you literally just bake a wheel of brie with cranberry sauce on top.

The result is warm, gooey, cheesy, a little salty, a little tangy-sweet, and SO GOOD. Put your melty wheel of cranberry-smothered brie on a wooden board, gather some crackers and grapes and maybe some sugared rosemary and sugared cranberries around, and guests will be SO happy. I promise!

Why You’ll Love Cranberry Baked Brie

• Crowd pleaser – It feels fancy and elegant, but is so easy to make. Everyone loves it.
• Super simple – We’re talking two ingredients and a couple of minutes hands-on time!
• CHEEESE – I mean it’s melty cheese.

Cranberry Baked Brie Recipe Ingredients

• Brie cheese – You’ll want a small wheel, about 8 to 10 ounces.
• Cranberry sauce – You can just grab canned, but I love homemade cranberry sauce. This cranberry orange sauce or spiced cranberry sauce are both phenomenal in this Cranberry Baked Brie.

How to Make It

1. Cut the top layer of the brie rind off and discard it.
2. Place the brie cheese on a parchment-lined baking sheet.
3. Top with the cranberry sauce.
4. Bake until melty and serve with crackers. That’s it!

I hope this melty, cheesy, sweet-and-savory appetizer is as beloved by you and your family as it is ours! It’s perfectly seasonal, is super easy to make, and is such a crowd pleaser. Only have 5 minutes? Cranberry Baked Brie to the rescue!

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Cranberry Baked Brie Recipe

The easiest warm and cheesy appetizer ever! Savory, creamy brie + tart, sweet cranberry sauce = a match made in heaven.

Keyword baked brie cheese, cranberry baked brie, cranberry brie

Prep Time 5 minutes minutes

Servings 8

Calories 449kcal

Author Kare

Ingredients

• 1 wheel brie cheese 8 – 10 ounces
• 1 cup cranberry sauce canned or homemade

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Cut the rind off the top of the brie cheese. Place the wheel of cheese into a pie plate or other dish or cookie sheet with sides.And have a terrific, fun, and safe New Year’s Eve!
• Pour the cranberry sauce over the top and spread it almost to the edges.
• Bake for 15 minutes until warmed through and melty. Serve immediately with crackers and/or crostini.

Nutrition

Calories: 449kcal | Carbohydrates: 113g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 80mg | Fiber: 3g | Sugar: 89g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

More Holiday Appetizer Recipes

• Marinated Cheese & Olive Skewers
• Caprese Tortellini Skewers
• Kale & White Bean Dip
• Christmas Charcuterie Board

The post Cranberry Baked Brie Recipe (Simple Holiday Appetizer) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Hidden Kiss Cookies
• Hidden Kiss Cookies Recipe Ingredients
• Adaptations/Variations
• How to Make Them
• Tips for Success
• More Christmas Cookie Recipes

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

The Story Behind the Recipe

I have a couple dozen recipes that I published back in 2009 or 2010 on my first blog, called The Hazel Bloom (because I liked green flowers and the words together!) But unfortunately, when I rebranded to Kitchen Treaty in 2012, I lost many of them. I still don’t know what I did, they just went poof! And gone.

So I’ve been slowly re-adding these recipes to Kitchen Treaty – and by slowly, I mean sloooowwwwwly, considering it’s been a decade plus!

Last year, I republished this Saltine Toffee recipe which has proven to be really popular. I know I’m a huge fan – I make it every year! Another cookie I make nearly every year? These Hidden Kiss Cookies! At the time, I called them Secret Kiss Cookies, and you can call them that if you prefer. Either one works!

These Hershey’s Kiss cookies are made with finely ground walnuts in the cookie dough for a super tender cookie. They’re wrapped around a single Hershey’s kiss, then baked until lightly golden and tender.

From there, just dust them in powdered sugar and watch them disappear! They’re tender, melt-in-your-mouth good and so perfect on any holiday cookie plate.

Why You’ll Love Hidden Kiss Cookies

• They’re DELICIOUS. Powdered sugar dusted shortbread style cookies around a big ol’ hunk of chocolate … YES PLEASE.
• They’re cute. They look like little snowballs on the holiday cookie platter.

Hidden Kiss Cookies Recipe Ingredients

• Butter – You’ll want it to be room temperature so that it blends and fluffs up easily.
• Sugar – Granulated (white) sugar.
• Vanilla – Pure vanilla extract adds the perfect touch of mellow-sweet flavor.
• Walnuts – Raw walnuts, cut as small as you can get them. I use my Vitamix blender! Note that even walnut haters can love these cookies. Because I am absolutely a professed walnut hater, but something about chopping them into tiny bits makes them not only palatable but delicious.
• Flour – All-purpose.
• Hershey’s kisses – You’ll need about 30 kisses, which is about 3/4 of a 10.2 ounce bag.
• Powdered sugar – For dusting the freshly baked kiss cookies.

Adaptations/Variations

• Swap pecans for the walnuts for a more traditional Mexican Wedding Cookie approach.
• Use Hugs or another favorite kiss variation. Whatever you love!

How to Make Them

1. First, you’ll want to mix up the dough. Using a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy, then mix in the vanilla. Add the walnuts, then the flour, beating on low speed just until the dough forms.
2. Chill for an hour.
3. Scoop tablespoon-size balls of dough and press a kiss into each one, using your hands to form the dough around the kiss in a ball.
4. Bake until lightly golden and set.
5. Cool for about 5 minutes.
6. Dust/roll in powdered sugar, then cool all of the way. And enjoy!

Tips for Success

• Pulverize those walnuts! The finer the better (just don’t process them so much that they turn into nut butter!). A food processor is perfect, or I even just use my Vitamix blender which does the job perfectly.
• Go gently. These tender cookies can be a bit delicate, so be gentle when dusting with powdered sugar.

I hope these Hidden Kiss Cookies are the perfect addition to your holiday cookie platters! They’re always a fave here.

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Hidden Kiss Cookies

A big bite of chocolate hidden inside a melt-in-your-mouth shortbread cookie, all rolled in powdered sugar. These delicious kiss cookies belong on every holiday cookie platter!

Course Dessert

Keyword hersheys kiss cookies, hidden kiss cookies, secret kiss cookies

Prep Time 1 hour hour 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 30 cookies

Calories 150kcal

Author Kare

Ingredients

For the cookie dough

• 1 cup unsalted butter softened/room temp
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup very finely chopped walnuts 4 ounces; 1 heaping cup of walnuts comes to about 1 cup ground
• 1 3/4 cup all-purpose flour 215 grams

For inside the cookies

• 30 Hershey's kisses unwrapped; about 3/4 of a 10.2 ounce package

For dusting the baked cookies

• 1/2 cup powdered sugar

Instructions

Mix dough & chill

• Add the butter to the bowl of a stand mixer affixed with a beater blade or in a large bowl and use a hand mixer. Beat the butter and sugar together until light and fluffy. Add the vanilla and beat for another 20 seconds or so until well-distributed.
• Mix in the walnuts on low speed, then add the flour and beat on low just until incorporated.
• Cover the dough with plastic wrap and refrigerate it for an hour.

Bake

• Preheat the oven to 375 degrees Fahrenheit.
• Pull the dough out of the fridge and use a tablespoon-sized measuring spoon or cookie scoop to pull out tablespoon of dough, then roll it around each kiss. I like to smoosh the dough just a bit in my palm, stick the kiss in point first, then wrap it around. Or you can press the cookie dough slightly flat, set the kiss on, and wrap it around the top (it's a little easier to make sure the kiss stays right-side-up this way). You have to smoosh it a little to hide the kiss completely. (I keep using the word "smoosh," but it's very appropriate here!)
• Place on an ungreased cookie sheet about 3 inches apart. Bake for 10-11 minutes, just until set and the bottoms are lightly golden brown.

Cool & dust with powdered sugar

• Let the cookies cool on the baking sheet for about five minutes.
• Add the powdered sugar to a bowl. Gently roll in/dust with powdered sugar and place cookies on a wire rack to cool completely.

Notes

Cook time includes 1 hour chilling.

Freezer note: These freeze well, so feel free to make them now then save ’em until the big day.

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 5mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.5mg

More Christmas Cookie Recipes

• Christmas Sugar Cookies
• Christmas Chocolate Chip Cookies
• Chocolate Crinkle Cookies
• Saltine Toffee (Christmas Crack)
• Mini Gingerbread People

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