Marie Bostwick's Blog

Tender chicken thighs, oven-roasted veggies, and chickpeas in a fabulous smoky spiced tomato rub. Vegetarian and vegan option too! Either way, Mediterranean Sheet Pan dinner is a delicious, one-pan dinner solution!

Cookbook Inspiration for My Very Favorite Sheet Pan Dinner

Oh, how I love a sheet pan dinner! Why wouldn’t I?

If your life is busy – and whose isn’t – being able to make an entire meal on one sheet pan is kind of a dream come true. Every part of the meal comes out at the same time. And cooking every part of the meal on one pan makes cleanup a breeze.

I’ve made and shared a few recipes for sheet pan dinners over the years, including Sheet Pan Shrimp Street Tacos and Delicata Squash and Chicken Sausage Sheet Pan Dinner. Both are terrific, and I make them at home all the time.

However, this Mediterranean Sheet Pan Dinner is my very favorite, a meal I’ve made countless times for my family and our guests.

Though I’ve tweaked the recipe to make it a little healthier and use ingredients that are easier to find, my original inspiration came from a cookbook I absolutely love – The Mediterranean Dish by Suzy Karadsheh.

You know how you’ll spend money on a cookbook, then find you really only liked one or two of the recipes? Well, The Mediterranean Dish is the opposite of that. I have made so many of the recipes in the cookbook over the years, and loved nearly all of them.

However, as evidenced by the many stains on that particular page, the recipe for Sheet Pan Smoked Paprika Chicken with Chickpeas and Carrots is one I’ve gone back to again and again.

This Mediterranean Sheet Pan might seem a little more complicated than some of my other recipes, with a longer list of ingredients.

But trust me, it’s more than worth the effort!

A wider range of ingredients, especially a wonderful blend of spices, results in a dish that is complex, flavorful, and memorable.

And once you take a look at the process, you’ll realize that the preparation truly isn’t that complicated.

How to Make Mediterranean Sheet Pan Dinner

As I said above, don’t be intimidated by the list of ingredients. This recipe is actually really simple to make. In fact, it only takes four steps – prep, mix, rub, and bake.

Prep the Ingredients

Apart from the baking, prep is the step that will take the most time – which really won’t take more than ten to fifteen minutes.

First, you’ll rinse the chicken thighs, pat them dry with paper towels, and sprinkle with salt and pepper on all sides. Then set them aside while you prep the veggies.

Peel the carrots and cut them into pieces about two to three inches long. Then cut those pieces into sticks that are small but not too small. Halve the onion, then slice it into half-moon pieces about a quarter inch wide. Cut the cauliflower into bite-sized pieces.

Mince the garlic, then drain and rinse the canned chickpeas.

Making the Rub

The wonderful tomato rub with smoked paprika, spices, and garlic is what makes this Mediterranean Sheet Pan dinner so special. It coats all the other ingredients with flavor and keeps the chicken tender and moist.

Making the rub is super simple.

Whisk olive oil, lemon juice, tomato paste, spices, and a whole lot of minced garlic together in a bowl.  I know it seems like a lot of garlic, but trust me on this. You want all the garlic.

Then you’ll divide the rub, using part of it on the veggies and chickpeas and part on the chicken.

Baking the Sheet Pan Dinner

Next, you’ll spread out the prepared veggies and chickpeas on the sheet pan and place the chicken on top. That allows any juices from the chicken to drip onto the veggies, adding extra flavor.

Finally, you’ll bake everything in the preheated oven on the center rack, transferring the pan to the top rack for the final few minutes. Those last few minutes to broil will let it get a little charred on top, which will enhance the flavor even more.

And that’s all there is to it!

This Mediterranean Sheet Pan Dinner really is a meal in itself. So, there’s no need to make extra sides unless you want to.

However, that wonderful juicy rub is too good to waste. You might want to serve it with a slice of crusty bread to sop up any extra.

Vegetarian or Vegan Version of Mediterranean Sheet Pan Dinner

Something I quickly realized when making this dish is that I loved the chewy, creamy chickpeas just as much as the chicken.

Since I have a lot of vegetarian and vegan friends and family members, I came up with a variation for them too.

All you need to do is omit the chicken and triple the amount of chickpeas, using three cans. That makes 6 hearty and satisfying servings. If you’d like, you can add a few more veggies too, but that is optional.

With or without the meat, I hope you give this recipe a try soon. It really is our favorite sheet pan dinner. I bet it will be yours too!

Print Mediterranean Sheet Pan Dinner

Author: Marie Bostwick Yield: 6 servings 1x Print Recipe [image error] Pin Recipe Ingredients 6 T olive oil, plus additional forbaking sheet6 T lemon juice¼ cup tomato paste5 large garlic cloves, minced1.5 tsp ground cumin1.5 tsp smoked paprika½ tsp red pepper flakes2-3 large carrots (about 12ounces), peeled, cut into 2-3 inch sticks (if making vegetarian/vegan version,consider adding a little more carrot)2 cups cauliflower, cut intobite-sized pieces (if making vegetarian/vegan version, consider adding a littlemore cauliflower)1 medium onion, peeled, halved,and cut into ½ inch slices1 15-oz can chickpeas, drained(for vegetarian/vegan version, use 3 cans chickpeas and omit chicken)6 boneless, skinless chickenthighsKosher saltFresh ground pepper Cook Mode Prevent your screen from going dark Instructions Place one rack in center of oven and another about 4-5 inches below broiler. Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and lightly oil with a couple teaspoons of olive oil. Make the tomato rub by whisking oil, lemon juice, tomato paste, garlic, cumin, smoked paprika, and red pepper flakes together in a medium-sized bowl.Place carrots, onion, cauliflower, and chickpeas on prepared baking sheet. Sprinkle ½ tsp each of salt and pepper on veggies. Drizzle 3 to 4 tablespoons of the tomato rub over the veggies and stir with rubber spatula to coat veggies with tomato rub. (If making vegetarian/vegan version, you’ll use all the tomato rub. See post for notes.) Pat chicken dry with paper towels and lightly season with salt and pepper. Place into the bowl of remaining tomato rub and stir with spatula to coat chicken. Place chicken on top of the veggies. Place sheet pan on the center rack of the preheated oven and roast for 25 to 30 minutes. Move sheet pan to top rack and roast for another 3 to 5 minutes, so the chicken and veggies get a little bit of a char on top. Did you make this recipe?

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Trying to eat healthy but still want some red meat now and then? Healthy Beef and Beer Stew is for you! Lean beef plus lots of veggies in a rich, savory broth. Try it for an easy, healthy, make-ahead meal!

Because You Can Only Eat So Much Chicken

Too-tight jeans and a chat my the doctor set me off on a quest to start eating healthier this summer. By healthier, I mean fewer calories and more protein, as well as less carbs, sodium, and unhealthy fats.

Honestly, it’s been easier than I thought it would be.

I just upped the veggies – especially the cruciferous and leafy green kind – eliminated sweets, and consumed limited amounts of whole grains. I’ve cut way down on salt and added more herbs and spices. For protein, I mostly stick with eggs, fish, and chicken.

Lots of chicken. So. Much. Chicken.

Don’t get me wrong, I like chicken. But it is possible to have too much of a good thing – even if it’s good for you.

That’s where my Healthy Beef and Beer Stew comes in.

Especially as the weather turns cooler, there really is nothing as comforting and filling as a bowl of beef stew. It’s the kind of dinner that fills the kitchen with mouth-watering smells and warms you from the inside out.

My healthier version of beef stew has all the cozy goodness you expect from a classic beef stew, but with a few simple changes that make it a little more wholesome.

Simple Changes for a Healthier Beef Stew

What makes this stew so healthy, and so tasty? Let’s start with the generous amounts of vegetables.

Potatoes, carrots, celery, onion, and sun-dried tomatoes all make their way into the pot. The vegetables aren’t just there to make the stew look pretty—they add flavor, texture, and plenty of fiber to help fill you up.

Why Lean Sirloin Works Best

 Also, my recipe calls for lean beef sirloin instead of a fattier cut of stew meat. This gives my stew a wonderful, hearty beef flavor without the unhealthy fat. And since it’s cooked low and slow in the slow cooker, each bite will be wonderfully tender.

Speaking of bites…My recipe calls for cutting the beef into ½-inch cubes. That’s smaller than traditional beef stew recipes, but it means you get a delicious little bit of beef in every spoonful without needing a huge portion of meat.

You do need a little olive oil to brown the beef before it goes into the slow cooker, but only a tablespoon. Low-sodium beef broth gives the stew a beefy taste and helps enhance the flavor of the other ingredients.

A little bit of flour gives the broth just enough body so it clings lightly to the vegetables and beef, but not so much that it becomes overly thick or gravy-like. Of course, herbs and spices add complexity and richness to the dish.

So does one more, somewhat surprising ingredient. Beer.

Add Beer for a Better-Tasting Healthy Beef Stew

If you’ve never cooked with beer before, this is your chance to give it a try.

Beer brings a slightly malty, complex flavor to the broth that you simply don’t get from beef broth alone. Combined with the beef, thyme, garlic, bay leaf, and sun-dried tomatoes, it creates a savory broth with surprising depth.

Don’t worry if you’re not a beer drinker. Remember: the beer is an ingredient, not the main attraction. What you end up with is a wonderfully savory beef stew—not a bowl that tastes like a pint of beer.

The Best Beer for Beef Stew

Pretty much any beer will work here, but the kind of beer you use will impact the taste.

In an ideal world, I’d probably choose a bottle of dark beer – porter, stout, or a black IPA. But somebody left a can of Budweiser in my fridge, so into the pot it went.

Even with Bud, it still tasted terrific, but next time I’ll try a dark beer.

Small Pieces Make a Big Difference

There’s something very satisfying about a stew where you can get a little of everything in each bite. That’s why I cut the beef, potatoes, and vegetables into relatively small pieces.

It also means the stew cooks more quickly than a traditional version made with large chunks of beef.

Start by tossing the beef with some of the flour, salt, and pepper. Brown the beef and the onions in a pan with the olive oil. This will help soften the onion and seal in the flavor of the beef.

Once it’s done cooking and the beef and onions are in the slow cooker, you’ll deglaze the pan. That just means pouring in a little bit of the beer broth and scraping up any browned bits before pouring it into the slow cooker.  Those browned bits add lots of flavor, so don’t skip this step.

Once the beef is browned, the onions, potatoes, celery, carrots, and sun-dried tomatoes join the party. Add the beer and beef broth, along with the bay leaf, garlic powder, and thyme.

Then comes the easiest part: turn on the slow cooker and walk away.

Why the Slow Cooker Makes This the Perfect Make-Ahead Meal

Slow cooking not only makes this an excellent make-ahead meal, but it’s the ideal cooking method for stew. Low and slow cooking gives flavors of the ingredients plenty of time to get acquainted. And when you’re using a lean cut of beef like sirloin, slow cooking guarantees it’ll be tender.

This is a wonderful dinner for a chilly evening when you want something substantial without feeling as though you’ve completely abandoned healthy eating.

Serve it in big bowls with a simple green salad on the side. A nice piece of whole-grain bread would be perfect for soaking up the last bit of broth – or even my Irish Soda Bread.

With tender beef, plenty of vegetables, potatoes, and a flavorful beer-infused broth, this Healthy Beef and Beer Stew proves that lighter cooking doesn’t have to mean giving up the foods we love.

Sometimes all a classic recipe needs is a little bit of tweaking—and a good beer.

Print Healthy Beef and Beer Stew (Slow Cooker)

Author: Marie Bostwick Yield: 4 servings 1x Print Recipe [image error] Pin Recipe Ingredients 1lb beef sirloin, all visible fat removed, diced into ½ inch pieces½ cup diced onion (1 small onion)2 T flour, divided½ tsp salt¼ tsp fresh ground pepper1 T olive oil1lb potatoes, ½ inch dice2 ribs celery, sliced2 large carrots, peeled and sliced into coins½ ounce sundried tomato, torn into small pieces1.5 cups beer1.5 cups low sodium beef broth1 bay leaf1/2 tsp garlic powder1/2 tsp thyme Cook Mode Prevent your screen from going dark Instructions Toss beef pieces with a 1 T flour, salt, and pepper in plastic zipper bag or bowl, coating all pieces.Add 1 T olive oil in non-stick pan over medium high heat. Add floured beef pieces and onion to pan. Cook until onion is soft and beef is browned on all sides. Place beer and onion in the slow cooker. Add a little of the broth to the pan over low heat. Scrape up any browned bit from the pan. Pour the liquid from the pan into the slow cooker.Add potatoes, carrots, celery, sun-dried tomato, beer, remaining broth, bay leaf, garlic powder, and thyme to slow cooker and stir. Place lid on slow cooker and cook on high for 6 hours.Ladle a few tablespoons of the broth into a bowl. Sift in the remaining T of flour and whisk to make a slurry. Pour it back into the slow cooker and cook (still on high) for about 15 minutes, to slightly thicken broth. Remove the bay leaf. Serve. Did you make this recipe?

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Savory, satisfying, and loaded with the flavors of fall. Delicata Squash and Chicken Sausage Sheet Pan Dinner is the perfect supper for a cozy autumn evening. So good! And only one pan to wash!

The Best Sweater Weather Meal

There are some dinners that practically beg you to put on a sweater, light a fire in the fireplace, and sit down at the table for a hearty meal.

This Delicata Squash and Chicken Sausage Sheet Pan Dinner is one of them.

It’s got all the elements you want in a cozy fall supper: sweet roasted delicata squash, savory chicken apple sausage, caramelized red onion, crisp-tart Granny Smith apple, and plenty of fresh, fragrant sage.

And because everything roasts together on one pan, cleanup is crazy easy. If all dinners came together this easily, we might retire our pots permanently.

But what really makes this dinner so terrific is the fabulous, fall-flavored ingredients.

What Goes Into Delicata Squash and Chicken Sausage Sheet Pan Dinner

Why Delicata Squash Is a Fall Favorite (No Peeling Required!)

Let’s start with the star of the show: delicata squash. I have several recipes focused on delicata squash. I love it so much that I grew two delicata plants in my garden this year, and for two good reasons.

First, it’s just delicious. It’s got a sweet, slightly nutty flavor and an almost decadently creamy texture.

Another plus, the skin is so delicate (thus the name delicata) that you don’t need to peel it. Once it’s roasted, the skin is tender and perfectly edible. So prep is super simple; just cut the squash in half, scoop out the seeds, and slice it into half-moons.

Choosing the Right Sausage

Delicata squash pairs beautifully with the savory-sweet chicken apple sausage. The Granny Smith apple adds just the right amount of tartness, while the red onion becomes soft and caramelized around the edges. Add sage, and suddenly your kitchen smells like you’ve been cooking all afternoon—even though you really haven’t.

You could use just about any sausage here – even regular pork sausage or Kielbasa. But I prefer to use Aidells Chicken Apple Sausage.

It’s a little lighter and healthier than regular sausage, and the apple in it echoes the fresh apple in the pan. I leave them whole to roast on top of the veggies and apple. They’ll brown beautifully while releasing some of their savory juices into the vegetables.

Another plus to leaving the sausage whole is you’ll know exactly how much a serving is per person.

The Simple Mustard and Brown Sugar Glaze

You could just oven roast everything with a little olive oil, salt, and pepper if you wanted. But I decided to gild the lily by adding a simple mustard and brown sugar glaze to the veggies.

The mustard adds a subtle tang to the dish, while the brown sugar adds just a touch of sweetness and helps everything caramelize during cooking.

How to Make Delicata Squash and Chicken Sausage Sheet Pan Dinner

Ease of preparation and clean-up is what makes sheet pan dinners so popular.

For this one, you’ll just place squash, onion, apple, and chopped sage in a big bowl. Then you’ll whisk the three-ingredient mustard glaze together and pour it over the squash mixture. Next, give it a good stir so everything gets coated with the glaze.

Cover a big rimmed baking sheet – the biggest you have – with foil. Then add olive oil and spread it over the foil. I use my hand for this to make sure the oil spreads on every part so the squash mixture doesn’t stick during roasting.

Next, you’ll grind fresh ground pepper over the veggies and sprinkle with a little salt. Place the sausages on top of the squash and apple mixture.

Roast in the oven for about twenty-five minutes and dinner is served!

Of course, if you’re feeling ambitious, you can serve it with a simple green salad and maybe some crusty bread.

But with sausage, veggies, apple, and a little healthy olive oil, it’s a complete meal in itself. I serve it straight from the sheet pan and all on its own. And that’s fine.

Why Sheet Pan Dinners Are Perfect for Busy Weeknights

The beauty of a sheet pan dinner is that ambition is entirely optional.

This is the kind of meal that’s perfect for the first chilly evening of fall. It’s colorful, comforting, easy enough for a weeknight, and full of the flavors that make autumn so appealing.

And when dinner is over? One pan to wash.

There’s no better kind of fall cooking. Give Delicata Squash and Chicken Sausage Sheet Pan Dinner a try this week!

Print Delicata Squash Sheet Pan Dinner

Author: Marie Bostwick Yield: 4 servings 1x Print Recipe [image error] Pin Recipe Ingredients 2 small or one large delicata squash, seeded and sliced into ½ inch wide crescents½ large red onion, large diced1 Granny Smith apple, cored and sliced thinly10 sage leaves, roughly chopped3 T olive oil, divided1 T stone ground mustard1 T brown sugarSaltPepper4 Aidells Chicken Apple Sausages Cook Mode Prevent your screen from going dark Instructions Preheat Oven to 425 degrees. Cover a large rimmed baking sheet with foil. Spread 1 T of the olive oil over the surface of the foil.Place squash, onion, apple, and sage leaves in large mixing bowl. Set aside. In a small bowl, whisk together 2 T oil with mustard and brown sugar. Pour oil and mustard mixture over the squash mixture. Stir to coat squash mixture evenly with the oil and mustard glaze.Spread the squash mixture evenly over the prepared sheet pan. Rub a little oil on the sausages and place them on top of the squash mixture. Roast in the preheated oven for 25 minutes. Did you make this recipe?

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Don’t toss those green tomatoes! Instead, get out your cooking pots and canning jars and make Green Tomato Sweet Relish! This sweet and tart relish is easy to make. And so good you’ll be glad you grew green tomatoes!

Grab Victory From the Jaws of Garden Defeat

Here’s something every gardener can relate to; that moment in fall when the mornings are turning chilly, and you realize the tomatoes have made a decision: They are simply not going to turn red.

Not ever.

You can wait. You can hope. You can check them every morning as if your stern gaze might speed up the ripening process. But eventually, you have to admit defeat. Those tomatoes are green, and they’re going to stay green.

But not to worry! I’ve got an easy and delicious way to grab victory from the jaws of garden defeat. Make some green tomato sweet relish!

Of course, you could also try frying those green tomatoes. Or making pickles. But green tomato sweet relish may be one of my favorite ways to make good use of those stubborn end-of-season tomatoes.

Instead of letting all your hard work in the garden go to waste, you end up with jars of sweet-tangy relish that can brighten up everything from a humble hot dog to a lunch time tuna salad sandwich.

What You Need to Make Green Tomato Sweet Relish

Why Green Tomatoes Are Perfect for Relish

Green tomatoes are perfect for making relish. They’re firm and slightly tart, so they’ll hold up well during cooking. Add sweet onions, red bell peppers, vinegar, sugar, and a few warming spices, and something kind of magical happens.

The finished relish is sweet and tangy, but not so tangy it’ll make you pucker. And that beautiful combination of green tomatoes and red peppers makes it look particularly cheerful in a jar.

My recipe calls for about two pounds of green tomatoes. You’ll also need a large white onion, two red bell peppers, white vinegar, sugar, salt, pickling spices, and celery seed. The finished recipe makes about five half-pint jars of relish.

That’s about the perfect amount for our winter use. If you don’t need that much, a jar of green tomato sweet relish makes a nice Christmas or hostess gift. It’s a thoughtful and tasty gift that anyone would relish.

Let’s Talk SpicesHow to Make Your Own Pickling Spice

The pickling spice is what gives this relish its distinctive old-fashioned flavor.

You can buy pre-mixed pickling spices at many supermarkets. However, if yours doesn’t carry it or you just don’t feel like going to the store, you can easily mix up your own batch. I like a combination of mustard seeds, coriander, allspice, and a little cinnamon stick, but any combination of sweet, warming spices will do.

Whether you buy it or make your own pickling spices, it’s important that you slightly crush them before cooking. That will help release more of their flavor.

I have a mortar and pestle for crushing spices, but you can also just put them in a bowl and crush with a heavy glass. Remember, you’re crushing them a bit, not grinding them into powder.

There’s also a teaspoon of celery seed, which may seem like a small detail, but it adds a subtle savory note that helps balance all that sweetness.

The vinegar does double duty here. It provides the bright acidity that makes the relish so good, while also creating the kind of sharp contrast that keeps the sugar from taking over.

And speaking of sugar, there’s a reason this is called sweet relish. The one and one-fourth cups of white sugar may look like a lot when you first measure it out, but it works beautifully with vinegar and naturally tart green tomatoes.

Storing and Canning Your Green Tomato Sweet Relish

Once cooked, your relish will keep covered in the fridge for about two to three weeks. Commercial relish would keep considerably longer, but that’s because it has preservatives.

However, if you can your relish using the water bath method, it can last a month or possibly up to two months if stored in the fridge after opening. Unopened jars of relish canned with the water bath method can be stored in the pantry for one to two years.

Water Bath Canning Basics

What is the water bath method of canning? Glad you asked!

If you’ve never canned anything before, it would be a good idea to check out this overview from the Ball Jar company. 

And here’s a list of the basics for water bath canning your relish for those who have some experience.

Start by sterilizing the jars in boiling water. Keep the jars hot until you’re ready to fill them.

Next, you’ll fill each jar with relish, leaving about a half an inch of headspace at the top of the jar. Use a wet paper towel to wipe the rim of each jar – you need a clean rim to get a good seal.

Place a new lid (lids cannot be reused) and metal band on the jar. Twist the band until it is finger-tip tight – i.e tight but not crazy tight!

Place jars on the rack of a canning pot with about 2 inches of water over the top of the jars (I usually just keep the water I used for sterilizing warm until I’m ready to use it). Bring water to a boil and let jars process for fifteen to twenty minutes. Remove jars from the water bath and allow them to cool and seal.

When you hear a little “pop,” you’ll know the jar has sealed. Some brands of lids also have a small “button” in the center. When the button flattens out, you’ll know you’ve got a good seal.

What to Do With Green Tomato Sweet Relish

You can definitely use this relish on a hot dog or hamburger. In fact, you should.

But don’t stop there.

It’s also great with grilled sausages. Stir a little into tuna, egg, or chicken salad. Add it to a sandwich when it needs something bright and crunchy. It’s especially good with sharp cheddar cheese, where the sweet-tart relish cuts through the richness of the cheese.

And if you happen to be making potato salad, you might want to sneak some in there, too.

That’s one of the things I love about homemade relish. A little jar sitting in the refrigerator has a way of making ordinary meals considerably less ordinary.

So, if you’re faced with a bunch of green tomatoes at the end of the season, don’t despair. Reach for the vinegar, sugar, and pickling spice and make some Green Tomato Sweet Relish.

Your future hamburgers will thank you.

Print Green Tomato Sweet Relish

Author: Marie Bostwick Yield: Makes 5 half-pints 1x Print Recipe [image error] Pin Recipe Ingredients 6 cups small diced green tomato (about 2lbs)2 cups small diced white onion (1 large onion)2 red bell peppers, small diced1 1/2 cups white vinegar1 ¼ cups white sugar2 tsp salt1 T pickling spices, slightly crushed (Can make your own, see post for suggestions)2 tsp celery seed Cook Mode Prevent your screen from going dark Instructions Stir green tomatoes, white onion, red bell peppers, vinegar, sugar, salt, crushed pickling spice, and celery seed together in a large, heavy-bottomed pot over medium-high heat.When mixture begins to boil, lower temperature and simmer for 60 to 70 minutes, until relish is thick and most of the liquid has evaporated. Stir occasionally to prevent sticking or burning.Allow relish to cool. See post for tips about storage and water bath canning. Did you make this recipe?

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If you only learn to make one really great side dish, this should be it. Crispy Smashed Potatoes are the little black dress of sides – simple, elegant, and tasteful. They go perfectly with basically everything.

Crispy Smashed Potatoes: The Little Black Dress of Side Dishes

As every person of Irish descent knows, there’s no wrong way to enjoy potatoes.

Mashed potatoes? Yes, please. French fries? Tater Tots? Obviously. Baked potatoes? Hand me the butter and sour cream. Potato salad? I’m in!

But smashed potatoes? Well, smashed potatoes are in a category of their own.

They’re crispy on the outside, creamy and tender on the inside, and have a salty zing. Basically, they’re the highest form of potato perfection.

Not only do crispy smashed potatoes taste fantastic, but they’re also easy to make and are the perfect accompaniment to pretty much every dish. They’re also excellent for taking out your aggression. Because, yes, you’re going to smash that little poor tater as flat as can be. (Trust me, it’s very satisfying.)

What’s not to love?

If you’ve never made smashed potatoes, it’s time you gave them a try. I’ve served these potatoes at virtually every dinner party I gave over the summer, and the platter came back empty every single time.

People love these babies, and so will you!

The Best Potatoes for Crispy Smashed Potatoes

Small potatoes are ideal for smashing. Baby Yukon Gold potatoes are especially good because their thin skins become wonderfully crisp while their interiors stay creamy. Baby red potatoes work well too, but I do love the slightly sweet taste of the Yukon Gold variety.

Most grocery stores have bags of small potatoes ready to buy. But you can also buy loose potatoes. Just make sure they’re no bigger than a ping-pong ball.

Should You Peel the Potatoes? (No!)

One of the best things about this recipe is that you don’t need to peel the potatoes. In fact, you shouldn’t! The skins add flavor, texture, and a touch of color to the plate.

Apart from the potatoes, all you’ll need to make this recipe is water, olive oil, salt, and pepper. I do think fresh ground pepper and Kosher salt (or some other flaky salt) are the way to go here.

Like the ingredient list, the technique for making Crispy Smashed Potatoes is deliciously elegant in its simplicity.

Boil, Oil, and Smash: How to Make Crispy Smashed Potatoes

The first step is to boil the potatoes until you can pierce them fairly easily with a fork. But be careful not to overboil them. You want a potato that’s tender, but not mushy.

When they’re ready, drain off the water and set them aside while you prepare the baking sheets.

I’ve tried a few different techniques for making crispy smashed potatoes over the last few months. My favorite results came from putting a generous amount of oil directly on a rimmed baking sheet– no parchment, no foil. Cleaning up may require a little more work, but the results are worth it.

Once you’ve oiled the pan, sprinkle it with salt and freshly ground pepper.

Then, we get to the fun part – the smashing!

Place the cooked potatoes on the prepared baking sheet and use the bottom of a glass to smash the potatoes as flat as you can get them. Thinner is better.

Don’t try to make them look perfect or even – each one will be a little different.  And those rough edges are exactly what you want. Once the potatoes hit the oven, all those little ridges become wonderfully crispy and golden brown.

Once you’ve smashed a potato or two, the glass might start to stick a little. To prevent this, brush a little oil on the bottom of the glass before you smash.

The last step is to brush more oil over the top of each smashed potato, then sprinkle on a little more salt and pepper.

Then into a hot, preheated oven they go.

Roast until the edges are deeply golden and crunchy.

So Many Ways to Serve Them

Smashed potatoes are the perfect companion for just about any main course. Serve them alongside roast chicken, grilled steak, pork chops, or baked fish. They’re also wonderful with a simple salad when you want a satisfying meatless meal.

Easy Ways to Dress Them Up

I really like these potatoes plain, with just olive oil, salt, and pepper. However, here are some options if you want to gild the lily a bit.

Sprinkle garlic powder on top just before baking – just a smidge.Brush melted butter over the top instead of oil – or maybe use a little of both.Add a sprinkle of Parmesan cheese on top in the last 5 minutes or so of bakingI almost always sprinkle some fresh chopped herbs at the end – parsley, rosemary, and oregano are my favorites.What to Serve With Crispy Smashed Potatoes

Perhaps the best thing about smashed potatoes is that they feel both casual and special. They’re easy enough for a Tuesday night dinner but impressive enough to put on the table when guests are coming.

But what I really love about crispy smashed potatoes is how truly simple they are to make. Boil. Season. Smash. Bake.

What could be easier?

Next time you reach for a bag of little potatoes, skip the usual mashed or roasted routine. Give them a good smash instead.

Everyone sitting around your dinner table will thank you!

Print Crispy Smashed Potatoes

Author: Marie Bostwick Yield: 4 servings 1x Print Recipe [image error] Pin Recipe Description Preheat oven to 425 degrees. Bring a large pot of generously salted water to a rolling boil.Boil the potatoes until fork tender, about 10 to 15 minutes. (Do not overboil!) Set aside and allow to cool somewhat.Oil a rimmed baking sheet with 2 to 3 tablespoons of olive oil. Sprinkle salt and pepper on pan.Place potatoes on the prepared baking sheet. Use a heavy glass or measuring cup to smash the potatoes to about pancake thickness. (may want to brush a little oil on the bottom of the glass to prevent sticking.Brush tops of potatoes with more oil. Sprinkle on a little more salt and pepper. Place potatoes in preheated oven. Bake for 25 to 35 minutes, turning pans halfway through baking, until potatoes are crispy and golden brown. Ingredients 24 ounces of small Yukon Gold or Red potatoes (no bigger than a ping pong ball)4-5 T olive oil, dividedKosher salt or flaky sea salt to taste, plus more for boiling potatoesFresh ground pepper to taste

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Well, friends, here we are: the last long weekend of summer.

Labor Day weekend always seems to sneak up on me. One minute I’m planting tomatoes, and the next I’m staring at the calendar, wondering where the last three months went. But if summer has to wind down, and I suppose it must, I can’t think of a better way to send it off than with good food, good friends, and one last, glorious gathering in the backyard.

The beauty of a Labor Day cookout is that it doesn’t have to be fussy. In fact, it shouldn’t be. It’s a weekend for relaxing, not for toiling away in a hot kitchen while everyone else is out there enjoying the day. So if you’re wondering what to cook on Labor Day weekend, I’ve pulled together a full menu of my warm-weather favorites: a couple of easy appetizers, a trio of make-ahead salads and sides, three grill-friendly mains to suit every appetite, and two desserts.

Mix and match to build your own spread, or make the whole menu. Either way, here’s to one more beautiful summer weekend, sent off in delicious style.

Appetizers to Pass AroundEasy Peach Crostini

Is there anything prettier than a peach at the tail end of summer? These little crostini let those last sweet peaches shine. I pile crisp toasted baguette slices with creamy chèvre, a drizzle of balsamic glaze, a slice of ripe peach, and a few ribbons of fresh basil. They look like you fussed, but they come together in minutes. My very favorite kind of appetizer.

Whipped Feta Appetizer

This one has earned its place at more of my gatherings than I can count. Tangy feta gets whipped together with Greek yogurt and a splash of olive juice until it’s light and fluffy, then stirred through with chopped kalamata olives. Spread it on your favorite crackers or crisps and watch it disappear. I’ve honestly never had a bit of it left over.

Make-Ahead Salads and Sides

The secret to a relaxed cookout? Do as much as you can the day before. Every one of these travels well and can be made ahead, so all you’ll have to do is pull them from the refrigerator when it’s time to eat.

Antipasto Pasta Salad

No cookout is complete without a big bowl of pasta salad, and this is the one I reach for. It’s Italy in a bowl. Bow tie pasta tossed with spicy salami, briny olives, creamy mozzarella pearls, sweet roasted red peppers, and fresh tomatoes, all pulled together with a bright, robust homemade Italian dressing.

Cherry Tomato and Basil Salad

Early September is peak tomato season, and this simple salad is one of the best ways I know to celebrate it. Sweet cherry tomatoes, fragrant ribbons of fresh basil, and a little sharp red onion, tossed in a light, tangy dressing. Just a handful of ingredients, and pure summer in every bite. If you grow your own tomatoes, so much the better.

Stone Fruit Salad with Honey Lime Dressing

When peaches, nectarines, apricots, and cherries are all at their peak, I can’t resist tumbling them together into this bright, refreshing salad. A simple honey-lime dressing and a few torn mint leaves are all it needs. It’s lovely alongside anything off the grill, and thanks to that dressing, it won’t go mushy the way fruit salad sometimes does, which makes it a wonderful one to prep ahead.

Main Dishes for Your Cookout

Here’s where you get to choose your own adventure. Whether your crowd leans toward beef, fish, or poultry, there’s a grill-friendly main here to make them happy. And no reason you can’t offer all three.

The Meat: Steakhouse-Worthy Marinated Tri Tip Steak

If you’re feeding a hungry crowd, this is your centerpiece. Tri tip is a wonderfully flavorful cut, and a good long soak in my savory marinade makes it every bit as tender and delicious as the steak you’d order at a fifty-dollar-a-plate steakhouse. Slice it thin against the grain and watch it vanish. It might just be the perfect entrée for your Labor Day cookout. I recommend pairing with my chimichurri recipe. 

The Fish: Grilled Cedar Plank Salmon

If I could only make one thing on this whole list, it might be this. Cedar plank salmon is sweet, savory, and just a touch smoky from the wood, and it calls for only five ingredients – salt and pepper included. Just remember to soak your plank for at least an hour before it goes on the grill (four hours is even better), unless you’re aiming for flambéed salmon!

The Chicken: Asian Chicken Skewers with Peanut Dipping Sauce

Eating dinner off a stick is just plain fun, don’t you think? These skewers are a longtime favorite in my house. It’s comprised of tender chicken, marinated and grilled, with a creamy peanut sauce served alongside for dipping. They’re happy served hot or cold, which makes them a dream for entertaining.

Something Sweet: Desserts!Choose-Your-Fruit Shortcake Board

For a dessert that feels like a celebration, set out a shortcake board and let everyone build their own. Tender homemade shortcakes, a big bowl of real whipped cream, and whatever fruit looks gorgeous at the market – berries, peaches, take your pick. It’s interactive, it’s beautiful, and it’s exactly the kind of dessert to send off summer.

Gluten-Free Peach Crumble

Warm, cinnamon-kissed fruit tucked under a crunchy, buttery oat-and-nut topping – and because it happens to be gluten-free, every single guest at the table can dig in. I’ve served it to mixed crowds of gluten-lovers and gluten-avoiders alike, and every last bowl came back scraped clean.

However you fill your plate this weekend, I hope it’s a good one, full of sunshine, laughter, and the people you love best. Happy cooking, friends, and happy Labor Day!

Right now, fresh peaches are at the peak of flavor. Peach season is short. But it’s easy to enjoy that sweet, delicious taste of summer peaches for months to come. Just make some Peach Pie Filling for the Freezer!

Got Plenty of Peaches? Make Peach Pie Filling for the Freezer

In my last post, I told you about how a good friend arrived on my doorstep with the summer’s greatest gift – a whole case of peaches from Washington’s Yakima Valley. What a treat!

Twenty-five pounds is a lot of peaches. That was way too many to eat fresh, and the peak flavor wouldn’t last long. I got to work processing them as quickly as I could.

We did peel and slice some to eat fresh. We used a few more to make Easy Peach Crostini Appetizers for guests. Be sure to check them out later; they’re really good!

I also dried several pounds to use for snacking and to use in my Easy Homemade Granola. I make a big batch every year. It’s great for Christmas gift giving. Be sure to check that one out too.

But before you do that, read on and learn how to make Peach Pie Filling for the Freezer. There’s no better way to enjoy the summertime taste of peaches in the chillier months to come.

How to Peel Peaches the Easy Way

The first thing we’ll do is prep the peaches. That starts with peeling.

Using a peeler or knife to peel the peaches ends up taking a lot of the peach along with the peel. Also, it takes a lot of time.

But there’s a much better method.

Start by bringing a big pot of water to a rolling boil on the stove. You’ll also need a big bowl filled with ice and some ice-cold water.

While the water is coming to a boil, use a paring knife to cut 2 to 3-inch X in the bottom of each peach. You’re just cutting through the skin, so you don’t need to make a deep cut.

Once the water is boiling, drop one or two peaches into the water. Leave them in the pot for 30 to 45 seconds. Remove them with a slotted spoon and plunge immediately into the ice water bath for a minute or two.

When they’re cool enough to handle, peel the skin off with your fingers. If the peaches are ripe, the skins will practically slide off.  Use a vegetable peeler to remove any bits of skin that don’t peel off easily.

Next, you’ll remove the pit and cut the peach into slices, then put them in a nice big mixing bowl.

Making the Filling: Flour vs. Cornstarch vs. Tapioca

With the peaches peeled and sliced, you’re ready to make the filling.

This is a very simple process. You’ll just add some lemon juice, white sugar, and brown sugar to the bowl. Then you’ll gently stir to release the peach juices and partially dissolve the sugars.

After that, you’ll add a little salt, cinnamon, and some flour. Again, you’ll want to be gentle when you’re stirring. It’s really more like folding than stirring.

Let’s talk about the flour for a moment.

Flour is what I’m using to help thicken my filling. Some people prefer to use cornstarch and/or tapioca to thicken pie fillings. There are plusses and minuses to each method. If you’d like to know a little more about them, this post from Martha Stewart goes into greater detail. 

Because I’m making peach pie filling for the freezer, I’m using flour. Cornstarch tends to break down when it’s frozen, and I don’t want to end up with a soupy pie.

I didn’t have any on hand, but quick-cooking tapioca would be another good option for thickening a frozen filling. If you go that direction, use half as much tapioca as flour.

Cooking, Cooling, and Storing Your Peach Pie Filling

Flour does need to be cooked so the filling thickens properly and won’t taste starchy. (If you’re using quick-cooking tapioca, you can stir it into the mixture without cooking.)

Bring the filling to a simmer in a large pot or saucepan over a medium-low heat. Simmer your filling for five to ten minutes, until it turns thick. Stir the filling frequently to prevent scorching. You’ll stir in a little vanilla extract at the very end.

Remove the cooked filling from the stove and let it cool completely. Once it’s cool, ladle the filling into zippered freezer bags, pushing as much air out of the bag as possible before closing.

Peach pie filling should be fine stored in the freezer for three to four months. Storing it longer could make the flour break down, so make sure to mark your bags with the date.

What to Do With Frozen Peach Pie FillingPeach Pie

Making pie is the obvious use for peach pie filling

Peach Cobbler

However, if you don’t want the bother of making a pie, it’s also great for cobbler. Just mix up a topping with oatmeal, flour, butter, brown sugar, cinnamon, and a pinch of salt, spread it over the top, and bake to golden brown. Yum!

Peach-Topped Ice Cream

Want an even simpler dessert? Just heat up some thawed peach pie filling on the stove and spoon it over vanilla ice cream.

A few spoonfuls of warmed peach pie filling would make a terrific addition to your morning oatmeal too!

Print Peach Pie Filling for the Freezer

Author: Marie Bostwick Yield: Enough filling for 2 pies (If you only want one pie, just half the recipe) Print Recipe [image error] Pin Recipe Ingredients 6 to 7 pounds of ripe peaches (about 7 large peaches)¼ cup lemon juice1.5 cups white sugar1/4 cup brown sugar1/4 tsp salt2 tsp ground cinnamon½ cup flour (can also use half the amount of quick-cooking tapioca, see post for instructions)2 tsp vanilla extract

Cook Mode Prevent your screen from going dark Instructions Peel and slice the peaches. (See post for boil and ice bath method to easily peel peaches.)Place peeled peaches in a large mixing bowl. Add lemon juice, white sugar, and brown sugar. Mix gently until juices begin to release and sugars are partially dissolved.Add cinnamon, salt, and flour to bowl. Stir gently until ingredients are just combined and peaches are thoroughly coated with flour.Place filling in a large pot or saucepan over medium low heat and bring to a simmer. Simmer for 5 to 10 minutes, until filling is thick.Remove pot from heat, gently stir vanilla into the filling. Allow to cool completely.Ladle cooled filling into plastic freezer bags or freezer safe containers. Can be stored in freezer for 3 to 4 months. Did you make this recipe?

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Got Peaches? Make these Easy Peach Crostini Appetizers! Fresh, sweet peaches, tangy chevre, balsamic glaze, and a sprinkle of fresh basil on homemade crostini. Easy to make ahead and oh-so good!

Summer Is the Perfect Time for Peach Crostini

As you may or may not know, Washington state peaches are amazing.

Though the Yakima Valley is best known for its wonderful apples and cherries, their peaches are pretty hard to beat. Sometime between late July and the middle of August, I try my best to get my hands on a whole box.

If need be, I’ll drive the four-hour round trip to Thorp Fruit stand to buy peaches. Seriously, they’re that good. But if I’ve got a friend who is coming that direction, I’ll ask them to buy some for me.

Last week, a friend texted and said, “Hey! I’m at Thorp’s. Do you still want peaches?”

Boy, did I!

A few hours later, I had a twenty-five-pound box of fresh, perfectly ripe Yakima peaches in my kitchen. To quote Monty Python, there was much rejoicing.

But you may be wondering – what does a person DO with twenty-five pounds of peaches?

Quite a bit will end up dried for wintertime snacking or used to make my Easy Homemade Granola. Some will be used for recipes that end up in the freezer. (One of those will be coming your way soon. Stay tuned!)

And, of course, some of those yummy, ripe peaches will be enjoyed fresh in recipes like the Easy Peach Crostini Appetizer.

What You Need to Make Easy Peach Crostini

Summer cooking is some of the best cooking, and the easiest. Because when fruits and veggies are at the just-picked peak of flavor, they do a lot of the work for you.

Peaches are definitely on that list!

There’s really nothing quite as delicious as a ripe peach. When cooking with them, it’s wise to keep things simple and let the flavor shine through. This Easy Peach Crostini Appetizer does exactly that.

There are really just five basic components for this appetizer – crispy homemade crostini, creamy tangy chevre, a drizzle of balsamic glaze, and a perfectly ripe slice of peach with a sprinkle of fresh basil.

Each part is simple and straightforward. But when you put them all together, the delicious combination is something to savor.

Really, there’s no better way to start off your next summertime gathering than by bringing out a platter of these scrumptious, easy-peasy Peach Crostini Appetizers.

The recipe is crazy simple. But let’s talk through a couple of important tips, starting with the peaches

How to Pick the Perfect Peach

When a recipe is as simple as the Easy Peach Crostini Appetizer, it’s important that you use the very best ingredients possible.

Using sweet, perfectly ripe (but not too ripe!) peaches is key in the recipe. But how can you tell if peaches are ripe?

I’ve got a few tips…

Color

Though this isn’t the only factor you need to consider, a peach with a deep, reddish pink blush on the skin is more likely to be ripe.

Fragrance

Ripe peaches will have a lovely, peachy scent. Don’t be afraid to get your nose down there and get them a good sniff. If you don’t smell anything, that peach might need a little more time to ripen.

Feel

For me, this is the most important clue to peach ripeness. A perfectly ripe peach should give just a little when you gently press your fingers into the skin. If it doesn’t give – the peach is underripe. An overripe peach will be very soft and give too much.

Next, let’s talk crostini

How to Make Crostini at Home

Crostini are basically slices of oven-toasted baguette brushed with a little oil. They’re easy and inexpensive to make at home.

Take a good baguette from the grocery store and slice it about half an inch thick. I like to slice mine at a slight angle, so I get a surface that’s large enough to hold plenty of toppings.

Next, you’ll brush each slice with a little olive oil and bake in the oven. I turn them over halfway through baking so both sides are golden brown. That’s really all there is to it!

A whole baguette will make a LOT of crostini – probably forty to fifty pieces. Unless you’re feeding a large crowd, that might be more than you need. Not to worry!

Extra crostini can be stored in plastic zipper bags in the freezer for up to three months. When you’re ready to use them, just reheat for about five minutes in a 350-degree oven.

I’m all about making things ahead, and keeping a bag of crostini in the freezer for last-minute entertaining is a smart idea.

That’s one of the things I love about these Easy Peach Crostini Appetizers too. You can make most of it ahead and assemble just before your guests arrive.

Here’s how…

Make-Ahead Tips for Easy Entertaining

While you could make your peach crostini on the day of your gathering, a lot of the prep can be done the day before.

We already talked about the crostini. You can either bake them the day before or take some from the freezer and reheat them if you’ve made them and stored. One thing to note – the crostini should be at room temperature when you assemble the appetizer. If you’re baking them that day or reheating, leave time for them to cool completely.

Your crostini will be spread with a mixture of soft chevre (goat cheese), fresh ground pepper, and a splash of milk. If you’re making ahead, mix it up the day before and store it covered in the fridge.

Two things I would NOT prep the day before are the peaches and fresh basil.

Peel the peaches just before assembling, so their color stays beautiful and bright. If you MUST do them ahead, toss with a little bit of lemon juice to preserve the color. But only a little! You want your peaches to taste sweet, not tart.

Roll your basil leaves up into little “cigars” and slice thinly to create pretty ribbons. (Also called a chiffonade). Do that just before serving so the basil doesn’t wilt or lose its bright green color.

How to Assemble Your Peach Crostini

When you’re ready to serve, spread each Crostini with a generous tablespoon of the chevre mixture.

Then, drizzle a little balsamic glaze back and forth across each Crostini. You can buy prepared balsamic glaze at most grocery stores.

Nonna Pia’s is my brand of choice, and I always keep a bottle in the pantry. It’s great on all kinds of dishes – a terrific way to jazz up a plain piece of chicken, fish, or pork. Love this stuff!

Finally, lay a nice, thick slice of fresh peeled peach on the crostini, sprinkle a few basil ribbons on top, and serve.

That’s all there is to it!

Give this Easy Peach Crostini Appetizer a try soon. You and your guests will love it!

Print Easy Peach Crostini Appetizer

Author: Marie Bostwick Yield: Make approximately 16-24 pieces 1x Print Recipe [image error] Pin Recipe Ingredients 1 baguette1/2 cup olive oil8 ounces plain chevre½ tsp fresh ground pepper1 T milkPrepared Balsamic Glaze, such as Nonna Pia brand1 or 2 large peaches, peeled and sliced6 large basil leaves, sliced into thin ribbons (Chiffonade. See post for instructions.)

Cook Mode Prevent your screen from going dark Instructions Preheat oven to 400 degrees.Slice baguette at an angle in ½ inch slices (there will be more slices than needed for this recipe. See posts for storage ideas). Brush both sides of each slice with olive oil. Place on rimmed baking tray. Bake in preheated oven for 14 to 16 minutes or until golden brown, flipping slices halfway through. Allow to cool completely.Place chevre in a small to medium sized bowl. Add ground pepper and milk to bowl. Mix thoroughly with fork to create an easy to spread mixture. Set aside.Spead a generous tablespoon of the chevre mixture onto each Crostini. Drizzle a little of the balsamic glaze over each Crostini, using a side-to-side motion to create stripes of glaze.Top each Crostini with a slice of peach. Sprinkle a few ribbons of basil on top of each Crostini. Serve immediately. Did you make this recipe?

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Is there anything that says summer quite like fresh corn?

August is officially here, which means we’ve kicked off the season for sweet corn – and that means it’s the perfect time to gather up some favorite fresh corn recipes. Right now the good stuff is piled high at the farm stand, stacked in the grocery bins, and, if you’re lucky, coming straight out of the backyard garden. It’s sweet, it’s juicy, and for a few glorious weeks, it’s just about perfect.

So this week, I thought I’d round up some of my very favorite corn recipes. A few are my own tried-and-true keepers, and the rest are gems from food bloggers I love. Whether you like yours slathered in butter on the cob, tossed into a bright summer salad, or folded into something warm and cheesy, there’s a little something here for everyone.

Grab an ear – or a dozen – and let’s get cooking!

How to Pick and Store Fresh Corn

Before we get to the recipes, a quick word on choosing the sweetest corn, because it really does make all the difference. Look for ears with bright green husks that are snug and slightly damp, not dried out or yellowing. The silks peeking out the top should be pale gold and a little sticky rather than brown and brittle. Give the ear a gentle squeeze; you want to feel plump, rounded kernels all the way to the tip.

Corn is at its sweetest the day it’s picked, so try to use it quickly. If you need to hold it a day or two, keep the husks on and store the ears in the refrigerator. And if you find yourself with more than you can eat (a happy problem this time of year), simply blanch the ears, cut the kernels from the cob, and freeze them for a little taste of summer come winter.

Now, on to the good part!

Butter Bath Corn

From Kristy Norrell at 12 Tomatoes

Just when I thought I knew every way to cook an ear of corn, along came this one to prove me wrong. Instead of plain boiling water, the ears take a quick soak in a simmering bath of milk, butter, and salt. About eight minutes later, you’ve got corn that’s extra tender, a touch sweeter, and rich enough that you’ll barely need to butter it at the table. 

Garlic Butter Grilled Corn

Photo courtesy of Rasa Malaysai

From Bee at Rasa Malaysia

If your summer isn’t complete without the smell of corn charring on the grill, this one’s for you. The magic is a quick compound butter, fresh garlic, parsley, and salt whipped together, that melts right into those warm, blistered kernels. Bee even suggests keeping a batch of the garlic butter stashed in the freezer, which strikes me as very good planning.

Homemade Elotes (Mexican Street Corn)

One of mine

You knew I couldn’t do a corn roundup without including these! During the five years my family and I lived in Mexico, elotes were hands-down my favorite. Grilled corn smothered in a creamy, tangy, just-a-little-spicy sauce and showered with salty cotija cheese. The best part? You don’t need a passport to enjoy them. You can have a plateful sizzling off your own grill this very weekend.

Korean Corn Cheese

Photo courtesy of Spoon Fork Pig

From Jenny Park at Spoon Fork Bacon

File this one under “dangerously good.” Sweet corn gets folded together with mozzarella, a little mayo, and green onion, then cooked until it’s melty, gooey, and utterly irresistible. Jenny serves it as either a side dish or a scoopable dip, and it comes together in under twenty minutes. Set out a bowl at your next cookout and watch it disappear.

Homemade Creamed Corn

Photo courtesy of Love and Lemons

From Jeanine Donofrio at Love and Lemons

Let’s all agree, here and now, to leave the canned stuff on the shelf. This homemade version starts with a simple roux, turns silky with a splash of milk and a handful of Parmesan, and lets those sweet summer kernels truly shine. It’s cozy, it’s comforting, and it’s the kind of side dish that makes an ordinary weeknight dinner feel a little more special.

Cucumber, Corn and Tomato Salad with Easy Avocado Dressing

One of mine

This is my answer to the eternal question, “Can I bring something?” It’s crunchy and colorful, it holds up beautifully without any lettuce to wilt, and the creamy avocado-lime dressing pulls the whole thing together. Best of all, you can prep most of it the night before, which is exactly why it’s become my go-to for potlucks, picnics, and book club.

Summer Corn Salad

Photo courtesy of Classy Cooking

From Jaclyn at Cooking Classy

Here’s a fresh, feta-flecked salad that tastes like summer on a fork that lends a different flavor profile to mine above. Jaclyn tosses sweet corn with grape tomatoes, cucumber, red onion, and plenty of fresh herbs, then brightens the whole bowl with a honey-kissed vinaigrette. It’s lovely alongside anything off the grill – and I won’t tell anyone if you eat the leftovers straight from the fridge for lunch.

Thai-Inspired Corn Salad

Photo courtesy of Food and Wine

From Food & Wine

When you’re in the mood to take your corn somewhere a little more adventurous, this salad delivers. Charred kernels meet cherry tomatoes and a gentle kick of fresh chile, all draped in a creamy coconut-lime dressing with just the right savory edge. A generous shower of crispy fried shallots over the top makes it downright impossible to stop eating.

Savory Corn and Zucchini Fritters

One of mine

When the garden (or the farmers’ market) is overflowing with corn and zucchini, this is what I make. These little fritters are crisp at the edges, tender in the middle, and flecked with fresh dill. Top them with a dollop of tangy Greek yogurt, and they’re right at home as a light supper, an appetizer, or a side dish next to a grilled protein. And if you happen to have veggie-averse kiddos, they’re a rather sneaky way to get everyone eating their vegetables.

Buttermilk Cornbread with Fresh Corn

Photo courtesy of the Wicked Noodle

From The Wicked Noodle

No corn celebration would be complete without a warm pan of cornbread. This buttermilk version bakes up moist and just slightly sweet, with fresh kernels folded right into the batter for little bursts of summer in every bite. Slice it warm, add a pat of butter and a drizzle of honey, and do your best not to eat the whole pan in one sitting. (No promises.)

Meet your new favorite salad! Farro, parmesan, pistachio, and radishes served over a gorgeous mélange of greens and herbs in a tangy lemon vinaigrette. Charlie Bird Salad has rightly been described as stellar!

An NYC Restaurant Salad You Can Make at Home

All the way back in 2013, the New York Times sang the praises of a “stellar” salad created by chef Ryan Hardy for the Charlie Bird restaurant in SoHo.

With more than eleven thousand five-star ratings, it’s been a favorite salad of home chefs ever since. Ina Garten has sung its praises as well. If Ina loves it, you know it’s good!

I first had Charlie Bird salad in Oklahoma. My daughter-in-love made it while I was visiting, and I became an instant fan. It’s one of those things I think I could eat every day and never tire of.

While I haven’t been serving it every day, it has become a centerpiece of my summertime company menu. Guests always rave when I serve it, and usually ask for seconds. 

Though most of us don’t think of salads as a showstopper, Charlie Bird Salad truly is. It’s a restaurant-quality dish that’s easy to prepare at home.

I’ll explain how to do that below. But first, let’s talk about what goes into what I’m sure is going to be your new favorite salad.

What You Need to Make Charlie Bird Salad

For the Farro:Farro – If you haven’t used it before, farro is a wonderful whole grain that’s popular in Mediterranean cooking. The grains are about the size of rice but chewy and have a nutty flavor. You could also substitute quinoa, barley, or wheat berries. Make sure you use pearled farro or barley, as opposed to unpearled or unhulled. The unpearled varieties take much longer to cook. My favorite brand of farro is Bob’s Red Mill. Apple cider – You’ll actually be cooking the farro in it, which gives it an amazing flavor. (Pay no attention to the cider vinegar in the photo above. My brain was elsewhere when I was taking pictures that day!)Bay leavesFor the Dressing:Extra virgin olive oilLemon juice – use freshly squeezed lemon juice if at all possible. It tastes so much better than bottled.Kosher salt – this is the one change I did make from the NYT recipe. The original was too salty for me, so I cut the amounts. Note that Kosher salt is not as salty as regular table salt. If you use table salt, then you’ll need to reduce the amount further. It’s always a good idea to add a little salt, then taste and see if you need more.Fresh ground pepper.For the Salad: Parmesan cheese – The best choice would be Parmesano Reggiano. Whatever type of parmesan you use, it needs to be shaved off a wedge. Shredded cheese won’t do here. Those larger pieces of shaved parm taste amazing in this salad!Pistaschios – Though I often experiment with recipes, this one is basically perfect. So, I really recommend you stick to the recipe. However, if you can’t use pistachios, cashews could work in a pinch.Arugula – This slightly spicy green is a wonderful foil to the mellower ingredients. But if you really dislike arugula, you can sub watercress or baby kale.Fresh basil or parsley – my preference is for basil. The fragrance and taste are so lovely, but you can use parsley if you prefer.Fresh mint – smells amazing!Cherry tomato – grape tomatoes work too.Radishes – Initially, I had doubts about the radishes. I’m not a huge fan of radishes generally, and it seemed like the recipe called for an awful lot. But they really do work here, adding a subtle kick of spicy flavor. Just make sure you slice them very, very thin.How to Make Charlie Bird Salad

The first step in making Charlie Bird Salad is to cook the farro. You’ll simmer it in a broth of apple cider, water, bay leaves, and salt. Be sure to simmer, not boil! And keep an eye on the pot so it doesn’t boil dry.

The next step is to make the vinaigrette. It’s simple, just whisk up the ingredients and stir it into the cooked farro.

An Important Word About Timing

The farro will take some time to cook. Also, it should be combined with the vinaigrette for at least four hours before you make the salad, so be sure to plan accordingly.  This is not a salad you’ll want to throw together at the last minute.

Please don’t let that discourage you from making it. The fact that you do need to make the farro and vinaigrette ahead of time can actually be a plus, especially when you’re entertaining.

I usually cook the farro the night before, then stir in the vinaigrette and store it in the fridge until I’m ready to make the salad. The farro really has a chance to soak up the flavors that way.

If you are making it the same day, start early. You can soak the farro in the vinaigrette for four hours at room temperature.

Assembling, Serving, and What to Pair It With

When you’re ready to serve the salad, you toss the greens and herbs together in a large bowl, then top with the farro and remaining ingredients and fold everything together gently.  

I’m serious about being gentle. If you break the parmesan into little pieces, it won’t taste as good.

The original recipe for Charlie Bird Salad has you add a little salt at the end. I don’t do that, for a couple of reasons.

First, I’m very careful about avoiding sodium. Second, there’s already salt in the vinaigrette and the parmesan; adding more would make it too salty for me.

If you want to add salt to yours, that’s fine. You do you. But I would recommend you taste it first.

Ina Garten’s Jammy Egg Serving Tip

So, what should you serve with Charlie Bird Salad?

Honestly, it’s so tasty and hearty that I’d be perfectly happy enjoying this for a meal. Especially lunch, when I’m eating a little lighter.

But it’d be wonderful served alongside virtually every kind of grilled or roasted meat, chicken or fish. 

Ina Garten serves it with “jammy eggs”.

Those are eggs boiled for exactly six and a half minutes, then plunged into ice-cold water to stop them cooking, and peeled and served on the salad. The egg whites will be cooked, but the yolks will have a thick, jammy texture.

I haven’t tried this myself, but it sounds good. And would Ina steer you wrong? I don’t think so.

However you decide to serve it, Charlie Bird Salad is one of my favorite salads. Give it a try! I bet you’ll feel the same.

Print Charlie Bird Salad (NYT Copycat Recipe)

Author: Marie Bostwick Yield: 6 servings 1x Print Recipe [image error] Pin Recipe Ingredients 1 cup pearled farro1 cup apple cider2 bay leaves1 1/2 tsp Kosher salt, divided1/4 tsp fresh ground pepper½ cup extra virgin olive oil2 T fresh squeezed lemon juice2 cups arugula1 cup basil or parsley leaves, torn1 cup mint leaves½ cup pistachios, roughly chopped¾ cup cherry tomatoes, halved1/3 cup thinly sliced radishes2.5 ounces of parmesan cheese, shaved from the wedge with a vegetable peeler* optional salt just before serving (taste to see if you think you need it)

Cook Mode Prevent your screen from going dark Instructions Add farro, cider, 2 cups of water, bay leaves, and one teaspoon of Kosher salt to pot and bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes. (If liquid evaporates too quickly, add a little extra water). Drain off any remaining liquid. Discard bay leaves and set aside to cool.Whisk together olive oil, lemon juice, 1/2 tsp Kosher salt, and ¼ tsp pepper. Pour vinaigrette over cooked farro and stir. Let the mixture sit at room temperature for four hours, or covered in the fridge overnight. (If refrigerating, bring to room temperature before assembling salad.)Toss arugula, basil, and mint together in a large salad bowl. Top with pistachios, tomatoes, radishes, shaved parmesan, and farro. Gently toss or fold ingredients into the greens. If desired, add an extra sprinkle of Kosher salt before serving. Did you make this recipe?

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