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    March 22, 2023 Basics

    Almond Ricotta

    This dairy-free almond ricotta is creamy, tangy, easy to make, and tastes very similar to the real thing. All you need are just 5 minutes and 3 simple ingredients you likely already have on hand!

    What's Ricotta Cheese?

    Traditional Italian ricotta is a soft, moisture-rich, cheese made from reheating whey with lemon juice or vinegar and salt. It has a smooth but slightly grainy texture and a subtly sweet and tangy taste that isn't overly cheesy. Because of its simplicity, ricotta is actually one of the easiest cheeses to make dairy-free.

    Ingredients

    To mimic those similar flavors and textures in traditional ricotta, here's what I used:

    • Blanched slivered almonds - blanched almonds have already been soaked and had their skins removed which leaves a great neutral-flavored base that's ever so slightly sweet.
    • Lemon juice - added for tanginess.
    • Apple cider vinegar - the addition of this with the lemon juice adds a bit more dimension.
    • Water - to help blend and give it a creamy, spreadable consistency.
    • Salt - to taste.

    How to Make Almond Ricotta

    It's incredibly easy to make. There's no soaking, heating, or culturing required, which means it comes together quickly. And because it's made in a high-powered blender or food processor, cleanup is minimal.

    Just blend, scrape down the sides as needed, and adjust the salt and liquid to taste.

    Make It Your Way: Substitutions & Variations

    Please remember that recipes are just a starting point.

    How can you make this vegan almond ricotta using what you already have? Here are some ideas…

    • No blanched slivered almonds? - use raw macadamia nuts or make my cashew ricotta instead.
    • No lemon juice? - lemon juice is preferred, but you can also use lime juice in a pinch.
    • No apple cider vinegar? - use white wine or champagne vinegar or omit it completely.

    What to Make With It

    Ricotta is a versatile condiment that can be used in both sweet and savory dishes. For sweet options, you can use it in or on pancakes or on toast with roasted grapes.

    If going the savory route, make butternut squash lasagna or stuffed shells. Add a dollop to pizza, Margherita pasta, any kind of savory galette, or peach Panzanella salad.

    Top Tip

    You can make this vegan ricotta using either a high-powered blender or a food processor. Learn about the difference here. I do find a high-powered blender yields a creamier result, but if you only have a food processor, you can make it work.

    Regardless of which kitchen tool you use, you’ll have to pulse/blend the mixture, stop to scrape down the sides and adjust the amount of water before you reach your desired consistency.

    More Dairy-Free "Cheese" Recipes

    • Vegan mozzarella cheese
    • Green chile cashew queso
    • Cashew ricotta
    • Creamy lemon pasta
    Print Recipe
    5 from 2 votes

    Almond Ricotta

    This dairy-free almond ricotta is creamy, tangy, easy to make, and tastes very similar to the real thing. All you need are just 5 minutes and 3 simple ingredients you likely already have on hand!
    Prep Time5 mins
    Total Time5 mins
    Servings: 2 cups
    Author: Lindsey Jenkins

    Ingredients

    • 2 cups blanched slivered almonds
    • ¾ - 1 cup water
    • 3 tablespoons lemon juice or substitute, see notes
    • 1 teaspoon apple cider vinegar (optional) or substitute, see notes
    • ½ teaspoon diamond crystal kosher salt, to taste reduce by half if using any other kind

    Instructions

    • Add the slivered almonds, ¾ cup of water, lemon juice, apple cider vinegar, and salt to your blender or food processor.
    • Blend/pulse the mixture, scraping down the sides as needed. Add more water, one tablespoon at a time until you've reached your desired consistency. Add more salt as needed, to taste.
    • Spread on toast with roasted grapes, make stuffed shells, or add to pasta or pizza. This recipe makes about 2 cups of ricotta.

    Notes

    Make It Your Way: Substitutions & Variations
    No blanched slivered almonds? - use raw macadamia nuts or make my cashew ricotta instead.
    No lemon juice? - lemon juice is preferred, but you can also use lime juice in a pinch.
    No apple cider vinegar? - use white wine or champagne vinegar or omit it completely.
    A pile of smooth green avocados with one cut in half and the avocado pit exposed.

    March 21, 2023 Pairings

    What Goes With Avocado?

    This post may contain affiliate links. See my disclosure for more info.

    Wondering what goes with avocado? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

    Knowing what goes well with avocado gives you a starting point for putting meals together using the ingredients you already have on hand.

    Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors pair well together.

    What's An Avocado?

    Avocado is a fruit with a large pit in the middle, yellowish-green flesh, and leather-like skin that ranges in color from bright green to almost black depending on the variety and level of ripeness. They're a great source of heart-healthy fats with an earthy, buttery taste and a creamy texture.

    Avocados thrive in tropical and subtropical regions such as California, Florida, and Hawaii in the United States, along with Mexico, the Dominican Republic, Brazil, and Colombia.

    Varieties

    Although there are hundreds of varieties around the world, some are much more popular than others. The Hass variety for example accounts for 80% of avocados in the world today. This variety has thick, pebbled, purple-brown skin and an oval shape. The texture is buttery and meaty.

    Another popular variety is the Fuerte. This variety has thin, smooth, dark green skin with a higher water content and a sweeter, fruitier flavor than Hass.

    Helpful Tips

    When to Buy

    Fuerte avocados are available from November through March. Hass is generally available beginning in late March and ending in early to mid-September. Look at the seasonal produce guide to see what's in season right now.

    How to Know When Ripe

    An avocado is ripe if it slightly gives to the touch. If you can't tell by lightly pressing on it, here's another way to tell. Remove the little stem on top.

    • Green underneath: it's ripe!
    • Brown: it's overripe.
    • Difficult to remove: it hasn't ripened yet.

    How to Store

    Store uncut avocados at room temperature until ripe. Once ripe, store them in the fridge to prevent over-ripening. Once cut, rub with a lime or lemon wedge to prevent browning then store in an airtight container in the fridge.

    If some browning occurs after it's refrigerated, it's still safe to eat as long as it doesn't smell off and doesn't have mold.

    What Goes Well With Avocado?

    Vegetables

    Arugula (rocket), bell peppers, corn, chayote squash, chile peppers, cucumbers, endive, fennel, frisée, garlic, jicama, onions, radishes, scallions (also called green onions), and spinach.

    Fruit

    Grapefruit, lemon, lime, mango, orange, tomatillos, and tomatoes.

    Spices

    Cumin, black and white pepper, kosher salt, and sea salt.

    Herbs

    Basil, Thai basil, chives, cilantro, parsley, and tarragon.

    Non-dairy/dairy

    Unsalted butter, cream (use coconut cream or cashew cream for dairy-free), sour cream, and yogurt.

    Proteins

    Bacon, chicken, crab, fish, lobster, shellfish, shrimp, and smoked fish (such as trout).

    Pantry Items

    Black beans, masa, dashi, mayonnaise, olive oil, sake, salsa, soy sauce, chicken and vegetable broth, tabasco sauce, tequila, vinaigrette, and vinegar: balsamic, apple cider, white wine.

    Popular Avocado Pairings

    • bacon + tomatoes + scallions
    • basil + red onions + tomatoes + balsamic vinegar
    • chiles + cilantro + lime + scallions + s&p
    • cilantro + lime juice
    • crab + grapefruit + tomato
    • endive + frisée + lemon juice + sea salt
    • jalapeño + cilantro + cumin + garlic + lime + onion
    • smoked trout + lemon

    What To Make With Avocado

    Avocado is a common ingredient in Central American, Mexican, and Southwestern cuisines. Enjoy it sliced, mashed on toast, or straight up with a sprinkle of salt.

    One of the most popular ways to use avocado is for guacamole, which is a classic example of why the ingredients in it work so well together (onion, jalapeño, lime, tomato, etc.). Guacamole is great as an appetizer with tortilla chips or on top of taco salad bowls, Mexican stuffed sweet potatoes, roasted cauliflower and chickpea tacos, or crispy cod tacos.

    Avocado is a staple ingredient in bowls and burritos such as sushi burritos, poke bowls, salmon rice bowls, dragon bowls, and spicy tuna crispy rice.

    Slather it on a turkey club sandwich or veggie burger, or enjoy it in a black bean and corn salad or a tropical chicken mango salad.

    Although avocado is typically used in more savory ways, it can also be added to sweet drinks and desserts such as smoothies, milkshakes, and chocolate pudding for extra creaminess.

    More Ingredient Pairings

    • Brussels Sprouts
    • Oranges
    • Tomatoes
    • Spinach
    A pile of loose green brussels sprouts.

    March 20, 2023 Pairings

    What Goes With Brussels Sprouts?

    This post may contain affiliate links. See my disclosure for more info.

    Wondering what goes with brussels sprouts? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

    Knowing what goes well with brussels sprouts gives you a starting point for putting meals together using the ingredients you already have on hand.

    Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors pair well together.

    What Are Brussels Sprouts?

    Brussels sprouts are a part of the cruciferous family along with broccoli, cabbage, cauliflower, collard greens, kale, and kohlrabi. They grow underground in bunches of twenty to forty on the stems of the plant. They resemble mini cabbages, are green in color, and are sold either on the stalk or loose.

    Helpful Tips

    When to Buy

    Brussels sprouts are in season from late August through March. Look at the seasonal produce guide to see what's in season right now.

    How to Store

    Remove any yellow or wilted leaves and store unwashed and untrimmed, Brussels sprouts (both loose and on the stalk) in a reusable produce bag in the crisper drawer in the fridge.

    Although they can last up to one week when stored this way, they have the best flavor when prepared within three to four days of purchase. After this time, their taste becomes more pungent and less sweet.

    What Goes Well With Brussels Sprouts?

    Vegetables

    Celery, celery root, garlic, onions, potatoes, shallots, sunchokes (Jerusalem artichokes), and turnips.

    Fruit

    Apples and lemon.

    Spices

    Coriander, fennel seeds, nutmeg, paprika, black and white pepper, kosher salt, and sea salt.

    Herbs

    Basil, bay leaf, chives, dill, marjoram, parsley, and thyme.

    Nuts & Seeds

    Almonds, chestnuts, and hazelnuts.

    Non-dairy/dairy

    Butter, cheese (esp. blue, cheddar, goat, parmesan, provolone, ricotta, swiss), and cream: coconut cream or cashew cream for dairy-free.

    Proteins

    Bacon, eggs, and pancetta.

    Pantry Items

    Apple cider, apple juice, bread crumbs, chicken broth, mustard, olive oil, vermouth, vinaigrettes, vinegar (esp. apple cider and white wine), water chestnuts, and white wine.

    Popular Brussels Sprouts Pairings

    • bacon + garlic + apple cider vinegar
    • onions + bacon
    • cream + nutmeg
    • lemon juice + thyme
    • pancetta + thyme

    What To Make With Brussels Sprouts

    Brussels sprouts can be boiled, braised, fried, roasted, sautéed, or steamed. However, for the best flavor and texture, I recommend the roasting, pan-frying, or sautéing methods. Cooking isn't the only way to prepare them though. They're delicious when shaved thin and eaten raw in a slaw or shaved brussel sprout salad.

    Although you'll often find brussels sprouts in a side dish or salad (warm or cold), they can also be added to a main course such as pasta like in these umami garlic noodles - just swap out the kale for brussels sprouts, a savory galette, tart, quiche, or frittata.

    Another way to use them is to make Brussel sprout chips similarly to how you'd make kale chips - by dehydrating them or cooking them low and slow in the oven until crispy.

    If you're on the fence about this vegetable, try my Asian Brussels sprouts with lemon miso sauce or roasted Brussels sprouts salad with poppyseed vinaigrette.

    More Ingredient Pairings

    • Asparagus
    • Artichokes
    • Butternut Squash
    A bundle of green asparagus spears up close.

    March 17, 2023 Pairings

    What Goes With Asparagus?

    This post may contain affiliate links. See my disclosure for more info.

    Wondering what goes with asparagus? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

    A bundle of green asparagus spears up close.

    Knowing what goes well with asparagus gives you a starting point for putting meals together using the ingredients you already have on hand.

    Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors already pair well together.

    What is Asparagus?

    Asparagus, also known as garden asparagus, is a spring vegetable with long, pointy spears and a hard woody stem near the bottom. Unlike most vegetables that need to be planted each season, asparagus is a perennial. This means it grows back year after year, which is why people hunt for wild asparagus.

    Green asparagus is by far the most commonly found variety, but white and purple asparagus also exist. The taste varies depending on the season and variety, but it generally has an earthy flavor similar to broccoli, broccoletti, or green beans.

    Helpful Tips

    When to Buy

    Asparagus is in season from March through June. Look at the seasonal produce guide to see what's in season right now.

    What to Look For

    Look for asparagus that has compact heads and freshly cut ends. The color should be as bright as possible as this indicates tenderness.

    How to Store

    Asparagus tastes best the day you buy it. If that's not possible though, store it similarly to how you'd store flowers or fresh herbs. Trim about an inch off the bottoms and stand the spears up in a glass jar with an inch or two of water and cover with a plastic or reusable silicone bag.

    Change the water as needed if it gets cloudy to keep the spears fresh. It'll keep fresh in the fridge for about 4 days this way. To freeze, blanch it first then transfer to a freezer-safe container.

    Fresh green asparagus spears on parchment paper about to go in the oven.

    What Goes Well With Asparagus?

    Vegetables

    Artichokes, beets, carrots, fava beans, garlic, ginger, leeks, mushrooms, onions, peas, potatoes, ramps, scallions, shallots, spinach, and turnips.

    Fruit

    Lemons, limes, oranges, and tomatoes.

    Spices

    Bay leaf, black and white pepper, caraway seeds, cayenne, saffron, sesame seeds, kosher and sea salt.

    Herbs

    Basil, chives, dill, flat-leaf parsley, sage, tarragon, and thyme.

    Nuts & Seeds

    Almonds, hazelnuts, and pistachios.

    Non-dairy/dairy

    Butter: unsalted and brown, parmesan cheese, almond ricotta, cream: use coconut cream or cashew cream for dairy-free, hollandaise sauce, sour cream, and yogurt.

    Proteins

    Anchovies, crab, eggs, ham, lobster, oysters, pancetta, prosciutto, salmon, and shrimp.

    Pantry Items

    Breadcrumbs, capers, dijon mustard, mayonnaise, olive oil, pasta, rice, soy sauce, chicken and vegetable broth, vinaigrettes, vinegar (esp. champagne, red wine, sherry, white wine), and dry white wine.

    A bowl of warm roasted asparagus and potato salad.

    Popular Asparagus Pairings

    • shrimp + ham + capers
    • lime + cayenne
    • shallots + mushrooms + garlic + chives + parsley
    • crab + mushrooms + ramps
    • garlic + ginger + sesame
    • garlic + onions + potatoes + leeks
    • goat cheese + thyme
    • ham + mushrooms + parmesan cheese
    • lemon + olive oil + black pepper
    • eggs + parmesan cheese
    • pancetta + parmesan + vinaigrette

    What To Make With Asparagus

    Asparagus is a versatile vegetable that can be blanched, boiled, fried, grilled, roasted, steamed, simmered, or stir-fried.

    Add it to dishes such as vegetable frittatas, risotto, a savory tart or galette, a bowl of pasta, sushi burritos, or a warm roasted potato and asparagus salad (the roasted garlic vinaigrette is divine).

    You can also make quick-pickled asparagus, a creamy dairy-free asparagus soup using cashew cream, or grill it with butter, salt, pepper, a squeeze of lemon, and crushed crispy prosciutto sprinkled on top.

    More Ingredient Pairings

    • Leeks
    • Spinach
    • Artichokes
    A bin of whole butternut squash vegetables.

    March 17, 2023 Pairings

    What Goes With Butternut Squash?

    This post may contain affiliate links. See my disclosure for more info.

    Wondering what goes with butternut squash? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

    Knowing what goes well with butternut squash gives you a starting point for putting meals together using the ingredients you already have on hand.

    Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors already pair well together.

    What is Butternut Squash?

    Butternut squash, known in Australia and New Zealand as butternut pumpkin, is a variety of winter squash that grows on a vine. It's cylindrical with a bulb-shaped end that houses the seeds and tan skin. A deep orange flesh signifies that it's ripe and as the name suggests has a nutty, sweet taste.

    This vegetable originated in Massachusetts., and has made its way to South Africa, Australia, and Europe, but is primarily found in the U.S.

    Helpful Tips

    When to Buy

    Butternut squash is in season from September through March. Look at the seasonal produce guide to see what else is in season.

    How to Store

    Whole

    Store raw, whole (unpeeled) squash in a cool, dark place or on the countertop. It can last for about two to three months when stored this way.

    Cut

    Store peeled and cubed, uncooked butternut squash in an airtight container in the fridge for four to five days.

    To freeze, spread the peeled and chopped butternut squash into a single layer on a rimmed baking sheet with some space in between the squash. Once frozen, transfer to a freezer-safe bag or container.

    Cooked

    Store cooked butternut squash in the fridge in an airtight container. To freeze, let it cool first, then add it to a silicone ice cube tray or muffin tin until frozen before transferring it to a freezer-safe bag or container.

    What Goes Well With Butternut Squash?

    Vegetables

    Carrots, celery, celery root, chile peppers, garlic, ginger, leeks, lemongrass, mushrooms, onions, flat-leaf parsley, parsnips, potatoes, shallots, spinach, sunchokes (also called Jerusalem artichoke), and watercress.

    Fruit

    Apples: esp. green, lemons, limes, oranges, and pears.

    Spices

    Allspice, bay leaf, black and white pepper, cayenne, cinnamon, cloves, coriander, cumin, fenugreek, nutmeg, red pepper flakes, and salt: kosher and sea salt.

    Herbs

    Basil, chives, cilantro, marjoram, mint, flat-leaf parsley, rosemary, sage, tarragon, and thyme.

    Nuts & Seeds

    Chestnuts, pumpkin seeds, and walnuts.

    Non-dairy/dairy

    Brown butter and unsalted butter, cheese: goat, parmesan, pecorino, ricotta, cream: coconut cream or cashew cream for dairy-free, sour cream, and yogurt.

    Proteins

    Anchovies, bacon, duck, pancetta, pork, and shrimp.

    Pantry Items

    Bourbon, bread crumbs, chickpeas, chili sauce, coconut milk, couscous, yellow curry paste, Thai fish sauce, honey, maple syrup, olive oil, chicken and vegetable stock, brown and white sugar, vanilla, vinegar: balsamic, champagne, and sherry, dry white wine.

    Popular Butternut Squash Pairings

    • anchovies + bread crumbs + onions + pasta
    • bacon + sage + maple syrup
    • bay leaf + nutmeg
    • cilantro + coconut + ginger
    • cream + nutmeg + sage
    • ricotta cheese + rosemary
    • risotto + sage

    What To Make With Butternut Squash

    Butternut squash is an incredibly versatile vegetable that can be sautéed roasted, braised, mashed (use in place of the sweet potato), steamed, or battered with tempura.

    Add it to soups such as red curry soup, enjoy it thinly sliced in a fall harvest salad or in beet and butternut salad, on pizza with caramelized onions, added to any kind of savory galette, in risotto, or vegan butternut squash mac and cheese.

    Make dairy-free lasagna with butternut squash noodles or Hasselback butternut squash. Add leftover cooked squash to a healthy breakfast hash or a dragon bowl.

    Use puréed squash to make soups or pies or as a substitute for mashed bananas in bread or muffins.

    More Ingredient Pairings

    • Lemon
    • Cucumber
    • Apple
    A bin of fresh whole oranges.

    March 16, 2023 Pairings

    What Goes With Oranges?

    Wondering what goes with oranges? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

    Knowing what goes well with oranges gives you a starting point for putting meals together using the ingredients you already have on hand.

    Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors already pair well together.

    Orange Varieties

    Oranges are actually a hybrid of two citrus fruits: the pomelo and the mandarin. They were first cultivated in China thousands of years ago, but now there are more than 400 varieties of oranges grown around the world.

    Each variety has its own unique flavor and appearance with varying levels of juiciness, sweetness, and tartness. Here are some of the most popular orange varieties:

    Navel Orange

    Navel oranges are the most popular orange for eating in the U.S. They're sweet and juicy, have a thick peel, and are typically seedless. This variety tries to grow a second orange at the base of the fruit, resembling a human belly button. Which is how it got its name.

    Valencia Orange

    Valencia oranges are named after Spain but originated in southern California in the 1800s. They have a very sweet flavor and are primarily used for juicing, but can also be eaten.

    Bitter Orange

    The bitter orange is sometimes known as a Seville orange or sour orange. As the name suggests, this orange is lacking sweetness therefore it isn't eaten alone or juiced. The peel is incredibly fragrant and is used as a flavoring or spice. It's commonly used in marmalade and beer, while the juice is used in marinades.

    Mandarin Orange

    Mandarin oranges are a small, sweet, and easy-to-peel variety that is great for snacking or adding to salads since they are seedless. There are over 200 varieties because of how easily they are hybridized with other citrus varieties. The three most popular mandarin varieties in the U.S. are clementines, tangerines, and satsuma (a Japanese, cold climate variety).

    Tangelo

    The tangelo is a cross between a tangerine and a pomelo with a sweet-tart flavor. They have reddish-orange skin and a distinctive nipple at the stem. The fruit is often seedless, but some may contain up to 20 cream-colored seeds depending on the variety of tangelo. They can be juiced, eaten plain, added to sauces, cocktails, and in many other ways you'd typically use a navel orange.

    Blood Orange

    Blood orange is a variety of orange that is smaller in size, more aromatic in flavor, and has flesh that ranges in color from ruby pink to blood red, hence the name. The skin is thick and ranges in colors from orange to deep purple/red.

    The flavor of a blood orange is sweet, tangy, and tart similar to an orange mixed with a raspberry, which is also why it's sometimes referred to as raspberry orange. Enjoy them raw, in juice, or make blood orange curd.

    Cara Cara Orange

    Cara cara is a type of navel orange that was discovered in Venezuela in 1976. This variety looks like an orange from the outside, but once cut into, a ruby, pinkish-red flesh is revealed that looks similar to a grapefruit. Cara cara oranges have a sweet flavor, are seedless, and taste delicious eaten on their own, but are also great in salads or juices for a bright pop of color.

    Helpful Tips

    When to Buy

    Oranges are in season from November through May. Look at the seasonal produce guide to see what else is in season right now.

    How to Store

    As with other citrus fruits, store oranges in a cool spot. They'll keep on the counter for about 4 days. To make them last longer, you're better off storing them in the crisper drawer (uncut) in the refrigerator where they'll keep for a couple of weeks.

    What Goes Well With Oranges?

    Vegetables

    Arugula, beets, carrots, fennel, garlic, ginger, greens, lemongrass, onions: esp green and red, pumpkin, rhubarb, romaine lettuce, sweet potatoes, watercress, and winter squash.

    Fruit

    Apples, apricots, avocado, bananas, blackberries, blueberries, cherries, coconut, cranberries, figs, grapefruit, guava, kumquats, lemons, limes, mangos, melon, nectarines, papaya, passion fruit, peaches, pears, persimmons, pineapple, plums, pomegranates, quince, raspberries, strawberries, and tomatoes.

    Spices

    Anise seeds, black pepper, cardamom, cinnamon, cloves, cumin, kaffir lime leaf, paprika, poppy seeds, saffron, salt, and star anise.

    Herbs

    Basil, chile peppers, chives, cilantro, flat-leaf parsley, mint, rosemary, and thyme.

    Nuts

    Almonds, chestnuts, hazelnuts, pecans, pine nuts, pistachios, macadamia nuts, and walnuts.

    Non-dairy/dairy

    Buttermilk, caramel, cheese (goat, ricotta), cream (coconut cream or cashew cream for dairy-free), ice cream, and yogurt.

    Proteins

    Chicken, crab, fish, game, meats, pork roast, scallops, shrimp, and veal.

    Pantry Items

    Almond liqueur, black olives, brandy, dark and white chocolate, coffee, cognac, dates, granulated brown and white sugar, honey, maple syrup, oats, olive oil, orange liqueurs, prunes, rum, raisins, rice, tea, vanilla, vinegar: rice and sherry vinegar, wine: red, sweet, and white.

    Popular Orange Pairings

    • anise + chocolate
    • dried figs + anise + walnuts
    • basil + sugar
    • chocolate + pistachios
    • cinnamon + honey + saffron
    • seafood + tarragon

    What To Do With Oranges

    Oranges can be used in both sweet and savory dishes. They're a popular ingredient in desserts such as carrot cake, custards, pastry crust, sorbet, curd, meringue, and coconut rice pudding.

    They're also a common ingredient in cranberry sauce, fruit salad, juice, smoothies, and cocktails.

    Use oranges in savory dishes when making Chinese orange chicken, in leafy green salads, or as a marinade for ceviche or steak fajitas.

    More Ingredient Pairings

    • Lemon
    • Cucumber
    • Apple
    Creative nacho topping ideas such as zucchini corn salad, nectarine salsa, cashew queso, and marinaded mushrooms.

    March 15, 2023 Basics

    15 Unique Nacho Topping Ideas

    Making nachos for dinner? Here are 15 unique nacho topping ideas to inspire you to think beyond the traditional nacho toppings.

    If it's game day or you're out at a restaurant, a plate of nachos typically involves a pile of chips with some type of meat (chicken, ground beef, ground turkey, pulled pork, etc.) beans, melted cheese, sour cream, salsa, guacamole, and pico de Gallo.

    But just like with anything homemade, nachos are a great opportunity to get more creative with your toppings. Here are 15 unique ideas to help you get started.

    Creative Toppings For Nachos

    1. Zucchini Corn Salad

    A large serving platter with zucchini corn salad and feta crumbles.

    If you're thinking "salad... in nachos?" Hear me out. Zucchini corn salad is more similar to a corn salsa. The pan-seared zucchini adds a nice smoky flavor, the corn adds texture and subtle sweetness, and the feta (dairy-free or regular) adds a nice saltiness. Pairs well with chicken, shrimp, shredded beef, or black beans.

    2. Marinated Portobello Mushrooms

    Plate of marinated portobello mushrooms with olive oil and spices.

    Marinated portobello mushrooms add a delicious umami flavor to nachos. Their meaty texture pairs nicely with beans for a meatless nacho option.

    3. Nectarine Salsa

    A bowl of nectarine salsa with chopped cilantro and fresh lime wedge.

    Tomato salsa is really popular with nachos, but nectarine salsa is equally as delicious and adds a fresh element. The sweetness of the fruit pairs well with the saltiness of the other ingredients. Pair with shredded chicken, fish, shrimp, or beans.

    4. Dairy-Free Buffalo Chicken Dip

    A skillet of dairy-free buffalo chicken dip with sliced green onions.

    Yes, dairy-free buffalo chicken dip on nachos is definitely the move. It's packed full of flavor and has a nice creamy texture. Serve it with cherry tomatoes, thinly sliced celery, and chopped romaine lettuce. And maybe some dairy-free ranch dressing if you're feeling extra.

    5. Green Chile Cashew Queso

    a bowl of green chile cashew queso on a serving platter with tortilla chips

    Would it really be a nacho toppings list without including queso? This green chile cashew queso is so popular at every party, dinner, etc. that no one even notices that it's completely dairy-free.

    6. Quick-Pickled Vegetables

    Pickled red onions and cucumbers

    Quick-pickled vegetables add a crisp texture, tangy flavor, and a pop of color. You can use any type of vegetable from carrots to red onions to jalapeños and so much more.

    7. Kimchi

    Kimchi is a Korean condiment that adds a spicy, tangy, and crunchy element and can cut through the other rich flavors.

    8. BBQ Salmon Bites

    A plate of BBQ salmon bites on a bed of rice and topped with green onions.

    Bbq salmon bites are a great protein choice for nachos. They're smoky, slightly sweet yet savory, and pair well with nectarine salsa.

    9. Tomato Confit

    jars of tomato confit

    A spoonful of tomato confit will add a rich, complex flavor to your nachos.

    10. Caramelized Onions

    Caramelized Onions

    Caramelized onions are a great option if you don't like raw onions in your nachos. They have so much flavor and are a great condiment to always have on hand.

    11. Braised Beef

    Two plates with orange mashed sweet potatoes topped with braised beef chunks and jus.

    If you're trying to impress your guests, serve nachos with braised beef. It's tender, full of flavor, and takes minimal effort to make. Yum!

    12. Bacon

    A plate of perfectly cooked bacon fresh warm from the oven without a rack.

    Oven-cooked bacon on nachos? Yes, please. It's warm, salty, smoky, slightly sweet, and crispy. Serve with chopped lettuce and tomatoes for BLT-inspired nachos.

    13. Chipotle Lime Mayo

    Jar of homemade chipotle lime mayo.

    Sometimes a saucy drizzle is all your nachos are missing. Chipotle lime mayo is smoky, tangy, and slightly spicy and is the perfect accompaniment.

    14. Shrimp

    Shrimp isn't the first thing you'd think of when it comes to nachos, but it works so well. Serve with black bean and corn salad for a festive meal.

    15. Fish

    Bowl with cooked salmon poke, cucumbers, cabbage, avocado, and spicy mayo.

    Make sushi-inspired nachos by using either raw sushi-grade or cooked fish such as tuna or salmon. Serve with avocado, cucumber, carrots, and a drizzle of Japanese spicy mayo.

    More Dinner Ideas

    • Taco Salad Bowls
    • Peanut Butter Noodles
    • Dairy-Free Stuffed Peppers
    • Coconut Chickpea Curry
    • Quinoa Veggie Burgers
    A spoonful of homemade granola oat butter on top of a jar.

    March 10, 2023 Basics

    Granola Butter (Nut-Free, Oat Spread)

    This post may contain affiliate links. See my disclosure for more info.

    Granola butter is an allergen-free nut butter alternative that's versatile, so easy to make at home, and is much more economical too. This healthy snack is gluten-free, dairy-free, refined sugar-free, and vegan.

    Granola butter, also called oat butter, is an oat-based spread. But unlike peanut butter or homemade cashew butter, it's completely nut-free making it a great option for people with nut allergies. Plus, it's school safe.

    It tastes like a combination of granola, teddy grahams, and a warm cinnamon oatmeal cookie. Plus, it's incredibly easy to customize and make many variations.

    Ingredients

    • Rolled oats - for the best results, only use rolled oats, not steel cut, quick-cooking, or oat flour. Use certified gluten-free oats if necessary.
    • Warming spices - ground cinnamon, ground ginger, allspice, ground cardamom.
    • Pinch of salt - to balance out the sweetness.
    • Maple syrup - naturally sweetens and adds moisture to the oat butter.
    • Avocado oil - oats are very low in fat and they lack the natural oils that are naturally found in nuts and seeds, so they need the help of oil to turn them into butter.

    How To Make Granola Butter

    Step 1. Preheat your oven to 350ºF.

    Step 2. Make granola by adding the rolled oats, ground cinnamon, ginger, allspice, cardamom, and salt to a large bowl. Pour in the maple syrup and 4 tablespoons of oil. Mix until well combined.

    Step 3. Transfer the mixture to a rimmed baking sheet lined with parchment paper and spread it into an even layer. Bake the granola for 12 minutes, stir, and bake it for another 10-12 minutes, checking after the 10-minute mark.

    Step 4. Let the granola cool completely. Once cooled, transfer it to the bowl of a food processor. Turn the machine on and let it ‘process’ the granola butter, scraping down the sides with a silicone spatula as needed.

    Step 5. Once it starts to clump together, add an additional 2-4 tablespoons of oil until it's reached your desired consistency. Two will give it a thicker texture whereas more oil will make it more spreadable and drippy.

    Step 6. Transfer the mixture to a tightly sealed glass jar. Store in a cool, dark place for up to 2 weeks or in the fridge for up to 1 month. It becomes very thick when cold. To soften either place in the microwave for a few seconds or put the jar in a bowl of warm water until it's easier to stir.

    Make It Your Way: Substitutions & Variations

    Please remember that recipes are just a starting point.

    How can you make this granola butter recipe using what you already have? Here are some ideas...

    • No maple syrup? - use raw honey instead.
    • No avocado oil? - you can also use refined coconut oil for no coconut flavor or olive oil if you like the richness.

    Variations

    • Vanilla - vanilla extract, vanilla bean paste, or vanilla bean powder, and a pinch of salt.
    • Chocolate - cocoa or cacao powder, a splash of vanilla extract, and a pinch of salt.
    • Pumpkin butter - pumpkin pie spice blend and a pinch of salt.
    • Strawberry - freeze-dried strawberries, vanilla extract, and a pinch of salt.
    • Cinnamon roll - brown sugar, maple syrup, ground cinnamon, and a pinch of salt.
    • Use other granola - like my maple tahini nut-free granola.

    How To Use Granola Butter

    There are many ways to enjoy oat butter. You can eat it similarly to how you'd enjoy other nut and seed butter such as:

    • with apple, pear, or banana slices
    • on toast, bagels, waffles, pancakes, or crackers
    • in place of peanut butter in puppy chow bars
    • added to smoothies
    • on top of spiced pear oatmeal or as a chia pudding topper
    • drizzled over ice cream
    • spread on a slice of carrot cake
    • a spoonful straight from the jar!

    Helpful Tips

    Use a food processor. I find it to be much easier than a blender because of the amount of liquid used.

    Achieving the texture you want. Oats are very low in fat, unlike nuts, so that's the reason for the addition of oil. Granola butter is meant to have some texture though, so it won't be super smooth. In order to make it more pourable and drippy, you'll want to add the full amount of oil.

    More Nut-Free Recipes Using Oats

    • Maple Tahini Nut-Free Granola
    • Lemon Blueberry Baked Oatmeal
    • Oat Flour Waffles
    • 3-Ingredient Banana Oat Pancakes
    • Banana Blueberry Oatmeal Muffins
    A spoonful of homemade granola oat butter on top of a jar.
    Print Recipe Pin Recipe
    5 from 2 votes

    Granola Butter (Nut-Free, Oat Spread)

    Granola butter is an allergen-free nut butter alternative that's versatile, so easy to make at home, and is much more economical too. This healthy snack is gluten-free, dairy-free, refined sugar-free, and vegan.
    Prep Time10 mins
    Cook Time22 mins
    Total Time32 mins
    Author: Lindsey Jenkins

    Ingredients

    • 2 cups rolled oats use certified gluten-free if needed
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon allspice
    • pinch of salt
    • ¼ cup maple syrup
    • 6-8 tablespoons avocado or refined coconut oil divided

    Instructions

    • Preheat your oven to 350°F/175°C.
    • Make granola by adding the rolled oats, ground cinnamon, ginger, allspice, cardamom, and salt to a large bowl. Pour in the maple syrup and 4 tablespoons of oil. Mix until well combined.
    • Transfer the mixture to a rimmed baking sheet lined with parchment paper and spread it into an even layer. Bake the granola for 12 minutes, stir, and bake it for another 10-12 minutes, checking after the 10-minute mark.
    • Let the granola cool completely. Once cooled, transfer it to the bowl of a food processor. Turn the machine on and let it ‘process’ the granola butter, scraping down the sides with a silicone spatula as needed.
    • Once it starts to clump together, add an additional 2-4 tablespoons of oil until it's reached your desired consistency. Two will give it a thicker texture whereas more oil will make it more spreadable and drippy.
    • Transfer the mixture to a tightly sealed glass jar. Store in a cool, dark place for up to 2 weeks or in the fridge for up to 1 month. It becomes very thick when cold. To soften either place in the microwave for a few seconds or put the jar in a bowl of warm water until it's easier to stir.
    • Makes 1 heaping cup (8 ounces).

    Notes

    Make It Your Way: Substitutions
    No maple syrup? - use raw honey instead.
    No avocado oil? - you can also use refined coconut oil for no coconut flavor or olive oil if you like the richness.
    Variations
    Vanilla - vanilla extract, vanilla bean paste, or vanilla bean powder, and a pinch of salt.
    Chocolate - cocoa or cacao powder, a splash of vanilla extract, and a pinch of salt.
    Pumpkin butter - pumpkin pie spice blend and a pinch of salt.
    Strawberry - freeze-dried strawberries, vanilla extract, and a pinch of salt.
    Cinnamon roll - brown sugar, maple syrup, ground cinnamon, and a pinch of salt.
    Use other granola - like my maple tahini nut-free granola.
    A bowl of homemade spicy honey mustard.

    March 7, 2023 Condiments

    Spicy Honey Mustard

    This homemade spicy honey mustard is made with a handful of pantry staples and is really easy to make. Use it as a sauce, dip, or dressing. This recipe is gluten-free, dairy-free, and vegetarian with a vegan option.

    I rarely, if ever buy premade sauces. Whether it's Japanese spicy mayo, pizza sauce, or vegan oyster sauce, I always make them from scratch. They take only a few minutes to throw together, require no fancy tools, and are really easy to customize.

    With homemade sauces, dips, and dressings, you get to control the ingredients that go inside and make them according to your own personal taste preferences.

    Ingredients

    • Raw honey - I recommend using honey that's local to your area so you can reap the benefits.
    • Prepared yellow mustard - this adds a beautiful yellow hue and a tangy flavor.
    • Dijon mustard - this has a more complex flavor and is naturally spicier than yellow mustard so including it adds more dimension to the sauce.
    • Mayonnaise - adds extra creaminess.
    • Champagne vinegar - brightens and balances the flavors.
    • Cayenne pepper - the spicy element that helps balance out the sweet flavor.

    How to Make Spicy Honey Mustard

    Step 1. Add all the ingredients to a bowl or jar and whisk until combined.

    Step 2. Taste and adjust the flavors as needed depending on your personal preferences. Like it sweeter? Add more honey. Too sweet? Add more mustard. Not spicy enough? Add more heat. And so on.

    Make It Your Way: Substitutions & Variations

    Please remember that recipes are just a starting point.

    How can you make this spicy honey mustard using what you already have? Here are some ideas...

    • Short on honey? - use maple syrup.
    • No yellow mustard? - use all dijon mustard and add a touch more honey since dijon is spicier.
    • No dijon mustard? - use all yellow mustard.
    • Make it vegan - use vegan mayo and maple syrup instead of honey.
    • No champagne vinegar? - white wine vinegar or rice vinegar are great alternatives.
    • Variations - add garlic powder, smoked paprika, fresh or dried herbs, etc.

    Helpful Tips

    Consistency. This spicy honey mustard has more of a sauce or dressing consistency. if you prefer it to be more of a dip, add more mayonnaise.

    How to store. Store your spicy honey mustard in an airtight jar or container in the fridge for up to two weeks.

    Use any ratio. Homemade sauces are an easy way to start getting more comfortable deviating from a recipe. You can use any combination of mustard, either both or just one variety. Keep tasting your sauce until it tastes best to you.

    More Sauce Recipes

    • Creamy Lemon Miso Sauce
    • Dairy-Free Ranch Dressing
    • Chipotle Lime Mayo
    Print Recipe Pin Recipe
    5 from 2 votes

    Spicy Honey Mustard

    This homemade spicy honey mustard is made with a handful of pantry staples and is really easy to make. Use it as a sauce, dip, or dressing. This recipe is gluten-free, dairy-free, and vegetarian with a vegan option.
    Prep Time5 mins
    Total Time5 mins
    Author: Lindsey Jenkins

    Ingredients

    • ¼ cup raw honey
    • 3 tablespoons prepared yellow mustard
    • 2 tablespoons Dijon mustard
    • 2 tablespoons mayonnaise
    • 1 tablespoon champagne vinegar
    • ½ - 1 teaspoon cayenne pepper depending on spice preference

    Instructions

    • Add all the ingredients to a bowl or jar and whisk until combined.
    • Taste and adjust the flavors as needed depending on your personal preferences. Like it sweeter? Add more honey. Too sweet? Add more mustard. Not spicy enough? Add more heat. And so on.
    • Makes ⅔ cup.

    Notes

    Make It Your Way: Substitutions & Variations
    Short on honey? - use maple syrup.
    No yellow mustard? - use all dijon mustard and add a touch more honey since dijon is spicier.
    No dijon mustard? - use all yellow mustard.
    Make it vegan - use vegan mayo and maple syrup instead of honey.
    No champagne vinegar? - white wine vinegar or rice vinegar are great alternatives.
    Variations - add garlic powder, smoked paprika, fresh or dried herbs, etc.
    A platter of roasted carrots and dates with chopped pistachios.

    March 6, 2023 Fall

    Roasted Carrots and Dates With Pistachios

    Roasted carrots, charred dates, chopped pistachios, and a tangy lemon dressing make this side dish very unique. This recipe is dairy-free, gluten-free, and vegan.

    If you’ve never sauteed Medjool dates before, I couldn't recommend it more. They get lightly charred which helps balance out their natural sweetness and yields a somewhat chewier texture.

    The tart lemon dressing adds balance to the sweetness in both the roasted carrots and dates and ties in nicely with the tartness from the sumac. The chopped pistachios are a subtle hint of nuttiness with a needed crunchy textural contrast to the other soft ingredients.

    Ingredients

    • Carrots - I love the contrast of the bright orange carrots against the deep berry color of the sumac.
    • Sumac - a Middle Eastern spice made of ground sumac berries. These burgundy-colored berries taste sweet and tart and have a tangy flavor.
    • Medjool dates - add natural sweetness to the dish.
    • Pistachios - you can either shell your own or buy them pre-shelled, roasted, and seasoned with sea salt for a quicker option.
    • Tangy lemon dressing - lemon zest, lemon juice, extra virgin olive oil, dijon mustard, kosher salt, and freshly cracked black pepper.

    How To Make Roasted Carrots and Dates With Pistachios

    Step 1. Preheat your oven to 425ºF. Cut the carrots on a bias (angle), then transfer them to a baking sheet. Toss with olive oil, kosher salt, and sumac then spread into an even layer. Bake for 20 minutes until fork-tender.

    Step 2. While the carrots roast, prep the dates. Heat a skillet over medium heat. Once hot, add a little olive oil and the chopped dates. Saute for 2-3 minutes or until some charring has occurred.

    Step 3. Make the dressing by whisking together all the ingredients in a small bowl.

    Step 4. Drizzle the dressing over the top and toss to combine.

    Make It Your Way: Substitutions & Variations

    Please remember that recipes are just a starting point.

    How can you make these roasted carrots and dates with pistachios using what you already have? Here are some ideas…

    • No sumac? - try lemon pepper, ground coriander, or za'atar seasoning.
    • No dates? - use prunes or reconstituted dried figs.
    • No pistachios? - use other nuts such as hazelnuts, walnuts, pecans, or almonds.
    • Make it nut-free - toasted pumpkin seeds would be great!
    • Variations - Serve tossed with a couple of handfuls of spring leafy greens or massaged kale (or arugula) to add more bulk.

    More Carrot Side Dishes

    • Crispy Baked Carrot Fries
    • Maple and Miso Roasted Carrots
    • Honey Roasted Parsnips and Carrots
    An oval platter of roasted carrots and dates with chopped pistachios.
    Print Recipe Pin Recipe
    5 from 2 votes

    Roasted Carrots and Dates With Pistachios

    Roasted carrots, charred dates, chopped pistachios, and a tangy lemon dressing make this side dish very unique. This recipe is dairy-free, gluten-free, and vegan.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 6
    Author: Lindsey Jenkins

    Ingredients

    • 2 pounds large carrots
    • olive oil
    • 1 tablespoon sumac
    • kosher salt and black pepper
    • 6 pitted dates, cut into small pieces
    • ⅓ cup pistachios roughly chopped
    • mixed spring greens (optional) I used about 3 cups

    Tangy Lemon Dressing

    • zest of 1 lemon
    • 2 tablespoons lemon juice
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon dijon mustard
    • ¼ teaspoon kosher salt
    • couple cracks black pepper

    Instructions

    • Preheat your oven to 425ºF. Cut the carrots on a bias (angle) into about ¼-1/2-inch slices, then transfer them to a baking sheet. Toss with olive oil, kosher salt, and sumac then spread into an even layer. Bake for 20 minutes until fork-tender.
    • Heat a skillet over medium heat. Once hot, add a little olive oil and the chopped dates. Saute for 2-3 minutes or until some charring has occurred and remove them from the heat.
    • Make the dressing by whisking together all the ingredients in a small bowl.
    • Drizzle the dressing over the top and toss to combine.

    Notes

    Make It Your Way: Substitutions & Variations
    No sumac? - try lemon pepper, ground coriander, or za'atar seasoning.
    No dates? - use prunes or reconstituted dried figs.
    No pistachios? - use other nuts such as hazelnuts, walnuts, pecans, or almonds.
    Make it nut-free - toasted pumpkin seeds would be great!
    Variations - Serve tossed with a couple of handfuls of spring leafy greens or massaged kale (or arugula) to add more bulk.
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    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

    More about me →

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