No matter how much of this Georgia Peach & Vidalia BBQ Sauce I make, it never seems to be enough. I can’t believe how many uses I’ve found for it. I’ve slathered it on grilled chicken, pork, salmon and veggies (shocked how much I loved it on the eggplant). I’ve also recently used it as a sauce for braised shredded chicken. That’s definitely happening again soon.

This sauce is literally summer in a jar.

Feel Good Vibes

• Peaches bring the vitamin C and carotenoid antioxidants, which support normal immune function and help protect cells from oxidative stress.
• Vidalia onions are a good source of fiber, prebiotic carbohydrates and plant compounds including quercetin, supporting digestion and a well populated gut microbiome.
• Habanero peppers give us vitamin C and capsaicin, the compound responsible for their heat and much of their antioxidant activity.

Ingredient Substitutions

• Avocado oil: any high heat, expeller pressed oil such as grapeseed.
• Vidalia onion: any sweet onion.
• Fresh peaches: frozen peaches (no need to thaw, but do increase cooking time by 10 minutes) or fresh apricots.
• Habanero chili: 1 red Fresno + a pinch of cayenne. Or a fresh Scotch bonnet.
• Tomato paste: 1 ½ tablespoons ketchup (reduce sauce for 5 minutes longer).
• Dijon mustard: yellow, spicy brown or whole grain mustard.
• Muscovado sugar: ¼ cup coconut sugar + ½ teaspoon molasses. Or ¼ cup brown sugar if you aren’t avoiding refined sugars.
• White balsamic vinegar: white wine vinegar, champagne vinegar or apple cider vinegar.
• Cinnamon: tiny pinch allspice or nutmeg.
• Cloves: tiny pinch pumpkin pie spice.

Recipe Tips & FAQs

• Where to find
  • Vidalia onions are available in most grocery stores mid-April through August.
  • GA peaches are in season May through mid-August. Pearson Farm and GA Peach Truck have a steady supply at most intown farmers markets.
  • Habaneros can be found at most Hispanic grocery stores and sometimes at Whole Foods (though quality is sometimes suspect in my experience.)
  • Light muscovado sugar is most easily ordered online. I’m a fan of India Tree.
• Do I need to peel the peaches? I don’t. The skins soften during cooking and disappear once blended, though peeling would give you a smoother texture if desired.
• It’s a good idea to wear gloves whenever you touch the habaneros, raw or cooked, and avoid touching your eyes or any other sensitive skin.
• Can I make it without refined sugar? Yes. You could use ¼ cup granulated sugar plus a ½ teaspoon of molasses to give it some depth of flavor.
• When should I add BBQ sauce while grilling?
  For the best flavor, brush the sauce onto the meat each time you flip it, allowing each layer to cook into a sticky glaze before adding the next. This works especially well over medium or indirect heat. If you’re cooking over high heat or open flames, apply it more cautiously to keep the natural sugars from scorching.

Serving Suggestions

• Plant Based Magic: with Grilled Veggies (skip the yogurt sauce)
• Chicken Dinner Alchemized: Pan Roasted Chicken Thighs
• Pork Perfected: Roasted Pork Tenderloin in Parchment (skip Dijon and apple cider vinegar)

Storage and Shelf Life

Refrigerate: Stores well for a week in a refrigerated airtight container.

Freezer: Freezes well for up to 3 months in an airtight container. May need to reblend.

Reheat Instructions

If desired, reheat the necessary amount in a small saucepan on low heat, stirring often.

Final Thoughts

You might not look at a photo of me and think “pitmaster.” Fair enough. But let it be known both near and far, I am not afraid to fire up my Big Green Egg. 

I find the flavor of good charcoal and hardwood smoke intoxicating. And since I’m not that big a fan of bottled sauces and dressings, it totally tracks that I’ve created my own BBQ sauce, using some of my favorite Georgia ingredients. 

Peaches and Vidalias give it a complex, fruity sweetness, while habanero gives it just the right amount of heat. In a supporting role, tomato paste brings the umami, and cinnamon and cloves lend a fragrant depth to this Georgia Peach & Vidalia BBQ Sauce. 

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. 

And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Georgia Peach & Vidalia BBQ Sauce

Sweet Georgia peaches, Vidalia onions and habanero come together in a smoky, tangy homemade BBQ sauce for chicken, pork, fish and vegetables.

Course Main Course

Cuisine American

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Summer

Recipe Type Sauce

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 3 cups

Equipment

• blender or food processor
• disposable gloves

Ingredients

• 1 teaspoon avocado oil
• 1 ½ cups Vidalia onion sliced (about 1 medium sized onion)
• 1 ½ pounds fresh ripe GA peaches roughly chopped (about 3 cups)
• 1 habanero chili rough chopped (stem removed, as well as seeds, if desired)
• 1 teaspoon tomato paste
• 1 teaspoon Dijon mustard
• ¼ cup light muscovado sugar
• ½ cup white balsamic vinegar
• Pinch ground cinnamon
• Pinch ground cloves
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• In a large saucepot, heat 1 teaspoon of avocado oil on medium heat. Add 1 ½ cups sliced Vidalia onion and cook covered for 6 minutes, or until tender, but not caramelized, reducing heat if needed.
• Core 1 ½ pounds of fresh peaches and roughly chop them. Add them to the pot along with 1 roughly chopped habanero chili (stem removed, as well as seeds, if desired). It's recommended to wear disposable gloves while handling the chili. Also add 1 teaspoon each of tomato paste and Dijon mustard, ¼ cup muscovado sugar, ½ cup white balsamic vinegar, a pinch of ground cinnamon and cloves and sea salt and freshly cracked black pepper to taste.
• Cook on medium low for 15 minutes until the peaches are completely tender, starting to break down, and the liquid in the pan is slightly reduced instead of watery.
• Blend the sauce in a blender or food processor for 30 seconds until completely smooth. Check for seasoning, let cool and store in an airtight container in the refrigerator until needed.

Notes

Note: Check FAQs for more information about when and how to apply the sauce when grilling.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Georgia Peach & Vidalia BBQ Sauce appeared first on Everyday Alchemy.

This Southwestern Cobb with Creamy Chipotle Dressing is here for you as we navigate our way through salad season. 

It’s hot, it’s busy, and you’re trying to soak up every drop of summer before fall creeps in. You need a salad you can throw together quickly that’s not going to taste like an afterthought. With leftover chicken, this comes together without much fuss. It’s exactly what that cooked chicken in your fridge has been waiting for.

Feel Good Vibes

Protein and staying power: Chicken, eggs, black beans and yogurt give us protein. This salad is substantial enough for lunch or dinner.

Fiber and plant diversity: Romaine, corn, black beans, peppers, avocado and green onions bring fiber and a broad mix of plant nutrients to the party. That’s great for supporting your digestion.

Healthy fats and micronutrients: Avocado contains monounsaturated fat, while the vegetables offer vitamin C, carotenoids, folate and potassium.

Ingredient Substitutions

• Plain yogurt: equal amount of Duke’s mayo with a splash of water to thin it down.
• Lime juice: freshly squeezed lemon juice. Please don’t use the bottled stuff! 
• Chipotle in adobo pepper: mix ½ teaspoon smoked paprika + a pinch of cayenne + a teaspoon of tomato paste
• Garlic clove: ¼ teaspoon garlic powder
• Eggs: crispy bacon, extra black beans and chicken, feta
• Berbere chicken: rotisserie chicken
• Yellow corn: white corn, fire roasted frozen corn, small diced jicama
• Black beans: chickpeas, lupini beans
• Roasted red pepper: freshly sliced pepper, sliced cucumber
• Green onions: minced shallot, pickled red onions
• Avocado: feta, roasted sweet potato, pepitas
• Romaine lettuce: spinach, arugula, green leaf lettuce

Recipe Tips & FAQs

• You can find chipotle peppers in adobo in the international section of your grocery store, or at your local supermercado or tienda. The Embasa can that I used didn’t contain refined sugars.
• Jammy Egg Technique: Start with cold water. Bring the desired number of large eggs to a boil, remove from the heat and cover with a lid. Set a timer for 8 minutes, then drain the hot water and fill the pot with ice water. Immediately start peeling the eggs, using a thin metal spoon to separate the shell from the egg. Return peeled eggs to the ice water to continue cooling until all the eggs are peeled. Once chilled, store in the refrigerator until ready to use.
• Water pressure from your tap will bruise delicate lettuce. To properly wash your salad greens, first fill a large bowl with cold water, then submerge the greens and agitate them until all the dirt is washed off. Remove the greens from the water and use a salad spinner to dry them, or lay them on a clean towel and let them air dry for 15 minutes.

Southwestern Cobb with Creamy Chipotle Dressing Serving Suggestions

• Wrap & Salad: Pair it with a Sweet Potato & Spinach Wrap.
• Soup & Salad: Serve it with a cup of Beef & Venison Chili.
• Creamy Chipotle Dressing:
  • It’s flexible! Use as a dipping sauce for freshly cut veggies, homemade chicken tenders or your next kitchen sink salad.
  • Lighten up the Dressing or Kill the Heat: Swap for my Roasted Tomato Vinaigrette.

Storage and Shelf Life

Make Ahead: The dressing, chicken, eggs, black beans and corn can be prepared up to 4 days in advance and refrigerated separately. The romaine can be cut 2 days in advance, but make sure it’s totally dry. Don’t dress the salad until you’re ready to serve.

Refrigerate: All items should be stored separately in the refrigerator in airtight containers. Please note that the avocado shouldn’t be cut and the salad shouldn’t be dressed until you’re ready to serve.

Freezer: Nope!

Final Thoughts

If there’s a Cobb Salad at a restaurant, I’m gonna order it. It overrides every other possibility I might spot on their menu. But that doesn’t stop me from making them at home too. Lately I’ve been enjoying this Southwestern spin on the tried and true Cobb. 

And yes, I know, this Creamy Chipotle Dressing is so good, it feels like you’ve unlocked a secret level. I’ve been making it for years, and I recommend you print it out, laminate it, post it to your kitchen wall and make it often. My clients ask for it on the reg and I think you’re going to love how easy it is to throw together.

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Southwestern Cobb with Creamy Chipotle Dressing

A hearty Southwestern Cobb Salad with chicken, eggs, black beans, charred corn, avocado and a creamy homemade chipotle dressing.

Course Dinner, Lunch, Salad

Cuisine American

Special Diet Gluten Free, Grain Free, Nut Free, Soy Free

Season Fall, Summer

Recipe Type Salad

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 2 servings

Equipment

• blender or small food processor
• cast iron pan or grill

Ingredients

Dressing (makes about a quarter cup extra, depending on preference)

• 1 cup plain yogurt
• 2 limes juiced (about 4 tablespoons)
• 1 chipotle in adobo pepper
• 1 garlic clove grated
• Sea salt to taste
• Freshly cracked black pepper to taste

Salad:

• 2 jammy eggs
• ½ pound cooked Berbere chicken or rotisserie chicken
• 2 ears yellow corn shucked
• ½ cup black beans cooked
• 1 roasted red pepper thinly sliced (from a jar)
• ¼ cup green onions thinly sliced
• 1 avocado diced
• 4 cups of romaine lettuce washed and chopped into bite size pieces
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Make the Dressing: In a blender or minichopper, combine 1 cup plain yogurt, juice of 2 limes, 1 chipotle in adobo pepper and 1 grated garlic clove. Season with sea salt and freshly cracked black pepper to taste and refrigerate until needed. The recipe does make about a ⅓ cup extra, depending on preference.
• Prep the Salad: Cover 2 eggs with cold water and bring to a boil. Remove from the heat and cover with a lid. Set a timer for 8 minutes. Prepare the other salad ingredients while you wait, then drain the hot water and fill the pot with ice water. Immediately start peeling the eggs, using a thin metal spoon to separate the shell from the egg. Return peeled eggs to the ice water to continue cooling until all the eggs are peeled. Once chilled, store in the refrigerator until ready to use.
• Cube half a pound of cooked Berbere or rotisserie chicken.
• Heat a large cast iron skillet on high heat. Place 2 ears of corn in the dry pan, and roast on all sides until slightly charred, about 6 minutes. Once cool, cut the kernels off the cob.
• On a large platter, spread the 4 cups of romaine lettuce. Garnish with the roasted corn kernels, ½ cup cooked black beans, 1 thinly sliced roasted red pepper, ¼ cup thinly sliced green onions, 2 jammy eggs cut in half and half a pound of cooked chicken.
• When ready to serve, add 1 diced avocado and drizzle with the creamy chipotle dressing. I recommend starting with ⅔’rds of a cup and then adding more as desired. Season with sea salt and freshly cracked black pepper to taste. Any leftover dressing can be stored for up to 4 days. Check serving suggestions for other ways to use it.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Southwestern Cobb with Creamy Chipotle Dressing appeared first on Everyday Alchemy.

These Charred Veggie & Refried Bean Tacos make a strong case for firing up the grill tonight. They also make me wonder why we haven’t been spreading refried beans on all of our tacos our whole lives. Refried beans have a deep, rich flavor, a creamy, satisfying texture and they’re a good source of inexpensive plant based protein. 

Feel Good Vibes

• Pinto beans bring the plant based protein and fiber, helping make the tacos more satisfying.
• Bell pepper, zucchini and onion give us vitamin C and antioxidants.
• Corn tortillas provide carbohydrates for energy, and because they are made from nixtamalized corn, also contribute calcium and fiber.

Ingredient Substitutions

• Avocado oil: any high heat, expeller pressed oil such as grapeseed.
• Zucchini & Yellow Squash: eggplant, portobello or button mushrooms.
• Bell pepper: poblano peppers or half a jar of roasted bell peppers, drained and sliced.
• Red onion: yellow onion, white parts of scallions or cebollitas (Mexican spring onions).
• Berbere spice: blend of ½ teaspoon smoked paprika, ½ teaspoon onion powder, ¼ teaspoon garlic powder, pinch of ground cumin, pinch of cayenne pepper.
• Refried pinto beans: refried black beans.
• Guajillo: dried New Mexico chilis.
• Corn tortillas: cassava or almond tortillas, flour if tolerated.
• Cilantro leaves: thinly sliced green onions.
• Yucatecan salsa: your preferred hot sauce.

Recipe Tips & FAQs

• Where to find
  • El Milagro corn tortillas: at your local tienda or supermercado, or online through Instacart.
  • Berbere spice: online at Burlap & Barrel or Amazon.
  • Guajillo chilis: at your local tienda or supermercado, or online through Instacart.
• Tips for dry heat grilling
  • Clean the preheated grill with a grill brush before starting.
  • Drizzle a little oil on a paper towel and wipe the grates down. Hold the paper towel with tongs.
  • Don’t season or oil the grilled ingredients until they come off the grill. Season and use a post-marinade to deliver the best flavor.
• It’s recommended to wear gloves when handling fresh or dried chilis and to avoid touching your face, eyes, and other sensitive skin.

Veggie Taco Serving Suggestions

• Make it a bowl: skip the tortillas and serve the beans and veggies with a bowl of Carolina Gold Rice or quinoa.
• Make it crispy: get some fried tortilla chips and turn it into nachos.
• Make it a quesadilla: melt some Oaxacan cheese on the tortillas before you add the toppings.

Storage and Shelf Life

Make Ahead: All components can be made up to 4 days ahead of time and stored in an airtight container. The tortillas can be bought up to a week ahead of time.

Refrigerate: All ingredients should be stored in an airtight container in the refrigerator. Tortillas will last a week or so, beans and grilled veggies up to 4 days.

Freezer: nope!

Reheat Instructions

Store ingredients separately. Preheat a cast iron skillet to low heat. Spread a spoonful of refried beans on the tortilla and top with leftover grilled vegetables. Place the tortilla in the skillet and reheat for 3-4 minutes. Sprinkle any desired additional toppings and eat immediately.

Final Thoughts

I’ll admit it, I’ve been watching beef prices go through the roof the last few years and it’s got me thinking about how to incorporate cheaper sources of protein into my family’s diet. And I’ve finally broken my husband of the notion that he’s going to be eating a steak once a week. It took some retraining, and lots of bargaining on his part, but we finally got there. (Not before he brought home lots of “interesting” cuts of beef…)

Pair that with my desire to eat more plant based meals anyways, and here we are. Taco Tuesday’s gone vegan. Wahoo! With this charred veggie & refried bean tacos recipe he doesn’t miss the steak, and I don’t miss the cheese. It’s enough to make us do our special high five and shout “all we do is win” as we toss our plates on the coffee table and dive into yet another episode of Law & Order. Lennie Briscoe, Claire Kincaid and Jack McCoy, we love ya ♡

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Charred Veggie & Refried Bean Tacos

Charred veggie and refried bean tacos with grilled summer vegetables, warm corn tortillas, guajillo chili and fiery Yucatecan salsa.

Course Dinner, Lunch

Cuisine Mexican-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Soy Free, Vegan, Vegetarian

Recipe Type Dinner

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Equipment

• grill or grill plate (preferably charcoal)
• disposable gloves

Ingredients

• 1 guajillo chili optional
• 2 tablespoons avocado oil
• 1 zucchini sliced into ½ inch rounds
• 1 yellow squash sliced into ½ inch rounds
• 1 orange or red bell pepper cored and sliced into 3rds
• 1 red onion sliced into ½ inch rounds
• 2 tablespoons extra virgin olive oil
• ½ teaspoon berbere spice
• 1 ½ cups vegan refried beans store bought
• Sea salt to taste
• Freshly cracked black pepper to taste

To Serve:

• 8 corn tortillas El Milagro
• ¼ bunch cilantro leaves washed and picked
• ¼ cup Yucatecan salsa or preferred hot sauce

Instructions

• Preheat the grill to 425˚F. Wipe the cleaned grates with 2 tablespoons of avocado oil. This can easily be done by drizzling the oil on a paper towel then rubbing the towel on the hot grates.
• Prep the guajillo chili and beans: If using the guajillo pepper, bring a quart of water to a boil, then remove from heat and add 1 guajillo chili. Cover with a lid and steep for 8 minutes. Wearing gloves, remove the chili from the water and remove the stem and seeds. Slice the guajillo into thin ribbons and reserve.
• Warm 1 ½ cups of refried beans in a small covered pot over low to medium heat on the stove. Stir every 3 minutes until warmed through and check for seasoning.
• Prep the veggies: Slice 1 zucchini and 1 yellow squash into ½ inch rounds, core 1 orange or red bell pepper and slice into thirds, and slice 1 red onion into ½ inch rounds.
• Grill the veggies in a single layer, working in batches if needed. Everything should be tender and slightly charred, but not burnt. You’ll season the veggies once they have finished grilling.
• Zucchini and squash: 2-3 minutes on both sides.
• Bell pepper: start skin side down, 3-4 minutes on both sides.
• Red onion: 3-4 minutes on both sides.
• Once cooked, cut the peppers and onions into bite size pieces then transfer to a bowl along with the squash and zucchini. Season with ½ teaspoon of berbere seasoning, sea salt, freshly cracked black pepper and drizzle with 2 tablespoons of extra virgin olive oil. Toss gently and reserve.
• Warm 8 corn tortillas on the grill, just until tender and malleable. Transfer to a platter and spread a spoonful of refried beans on top of each tortilla. Then divide the grilled veggies, sliced guajillo and ¼ bunch cilantro leaves between the tortillas. Serve with a ¼ cup of Yucatecan salsa on the side.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Charred Veggie & Refried Bean Tacos appeared first on Everyday Alchemy.

Berbere Chicken Skewers are here to bring the backyard BBQ energy from now until we get to cozy sock season. We’re talking char-grilled, boldly-spiced flavor here. And if your “grill master” is bad at grilling, who cares?! These thighs are marinated in yogurt to make them super tender and juicy, even if you leave them on the heat an extra minute or two. 

And keep in mind these skewers don’t quit. Make extra for tacos, wraps and salads during the week.

Feel Good Vibes

• Protein rich: Chicken thighs bring satisfying protein to help support muscle repair.
• Made with yogurt marinade: Greek yogurt adds protein and calcium while helping keep the chicken juicy and tender.
• Loaded with spice power: Berbere brings chiles, garlic, ginger and warm spices to the party, adding antioxidant rich plant compounds along with its deep, smoky heat.

Ingredient Substitutions

• No chicken thighs: chicken breasts
• No Berbere seasoning: harissa seasoning
• No plain Greek yogurt: plain yogurt
• No avocado oil: grapeseed oil
• No extra virgin olive oil: omit
• No fresh lemon juice: fresh lime juice
• No garlic clove: omit

Recipe Tips & FAQs

• Berbere is a warm, complex Ethiopian spice blend traditionally made with chiles, garlic, ginger, fenugreek, coriander, cardamom, allspice and other fragrant spices. It brings heat, depth, and a little smoky sweetness to dishes. Think of it as cozy, fiery, and deeply layered all at once.
• You can find Berbere spice online here, you can also find this one at Whole Foods.
• Why the yogurt? Yogurt is one of my favorite little kitchen tricks. The lactic acid tenderizes the chicken without turning it mushy, while the dairy helps carry flavor deep into the meat. It’s pulling double duty to give us juicy, flavorful chicken.
• I know some of you don’t want to hear it, but I’ve just got to say it. Charcoal grilled chicken is going to taste better than chicken grilled on a gas grill or indoor grill plate. It’s going to be good either way, but hardwood charcoal smoke just puts in a little extra work.

Berbere Chicken Skewers Serving Suggestions

• Goes sooo good with these Grilled Veggies
•  Love them laid out on a bed of Carolina Gold Rice
• Turn leftover skewers into a healthy wrap for lunch.

Storage and Shelf Life

Make Ahead: Chicken needs to be marinated and refrigerated for at least 8 hours.

Refrigerate: Cooked chicken will hold in the refrigerator in an airtight container for up to 3 days.

Freezer: The marinated, uncooked skewers hold very well in the freezer, especially in a vacuum sealed bag.

Reheat Instructions

Preheat the oven to 325˚F. Place the skewers on a baking sheet and reheat until completely warmed through, about 8 to 10 minutes.

Final Thoughts

These Berbere Chicken Skewers have been a staple on my catering menu since I broke out of line cook purgatory in 2011. I burned my polyester chef coats and houndstooth pants and never looked back. Since then I’ve been working one on one with families and clients, writing my own menus and cooking food that nourishes.

Looking back, Marcus Samuelsson was probably the first chef to put berbere on my radar. If you haven’t listened to his autobiography Yes, Chef, I’m gonna go ahead and recommend that you clear your schedule and fix that. I think it’s the best chef memoir since Kitchen Confidential. And yes, I know that’s extremely hallowed ground, but I said what I said.

You can think it over while you let these skewers marinate. Just don’t be surprised when you discover that marinating meat in yogurt turns you into an alchemist. 

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Berbere Chicken Skewers

Berbere chicken skewers marinated in Greek yogurt until tender, then grilled until juicy, smoky and lightly charred.

Course Appetizer, Dinner

Cuisine African-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Soy Free

Season Fall, Spring, Summer, Winter

Recipe Type Dinner, Grilled

Prep Time 30 minutes minutes

Marinating Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 servings

Equipment

• Grill or cast iron grill pan
• 8 6-inch wooden skewers

Ingredients

Skewers

• 1 pound chicken thighs boneless, skinless
• 1 tablespoon Berbere seasoning
• ½ cups plain Greek yogurt
• 1 teaspoon avocado oil
• Sea salt to taste
• Freshly cracked black pepper to taste

Yogurt Sauce

• ½ cup plain Greek yogurt
• 1 tablespoon extra virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• 1 garlic clove grated
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Marinate: In a medium sized container with a lid, combine a tablespoon of Berbere seasoning with ½ cup of plain Greek yogurt.
• Cut a pound of chicken thighs into 1 ½ inch wide strips. Thoroughly coat the chicken thighs in the Greek yogurt mixture. The chicken needs to marinate in the refrigerator for at least 8 hours.
• Soak the skewers in a container of fresh water overnight to prevent them from burning.
• Make the Sauce: In a bowl, combine ½ cup plain Greek yogurt with 1 tablespoon extra virgin olive oil, 1 teaspoon fresh lemon juice, 1 grated garlic clove, sea salt and freshly cracked black pepper to taste.
• Cook: Thread the chicken strips onto 8 6-inch skewers. Season to taste with sea salt and freshly cracked black pepper. Preheat a grill or cast iron grill pan on high heat. Add 1 teaspoon avocado oil if you're using a grill pan.
• Cook the skewers on both sides until slightly charred, about 10 to 12 minutes total. The chicken should be juicy yet cooked through to an internal temperature of 165°F. Transfer to a serving dish and serve hot or at room temperature, with the dipping sauce on the side.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Berbere Chicken Skewers appeared first on Everyday Alchemy.

This Grilled Niçoise Salad is a fun twist on a classic French salad, modernized and seen through the lens of a quintessential American summer, spent around the backyard grill. 

Feel Good Vibes

• Great source of high-quality protein from tuna and eggs, helping to build lean muscle.
• Rich in brain-boosting healthy fats from olive oil, egg yolk  and tuna.
• Full of gut-healthy fiber and micronutrients from asparagus, spinach, new potatoes, red onion, and olives.

Ingredient Substitutions

• No sherry vinegar? Red wine vinegar.
• No avocado oil? Grapeseed oil or another high quality neutral oil.
• No olive oil? Sub all avocado or neutral oil.
• No asparagus? Hearts of palm.
• No new potatoes? Yukon or russet.
• No red onion? White or yellow onion.
• No tuna? Sub salmon or swordfish.
• No spinach? Mixed greens or arugula.
• No kalamata olives? Black olives if you must.

Recipe Tips & FAQs

• 3 ingredients help a dressing emulsify: garlic, mustard and egg yolk. If you find that you added your oil too fast and your dressing breaks, you can try again by putting a fresh egg yolk in a clean bowl. Slowly drizzle in the broken dressing, a little at a time. You might need to add a little extra vinegar or oil to make up for the extra yolk. 
• My jammy egg technique: Start with cold water. Cover the eggs, bring to a boil, cover with a lid and remove from the heat. Set a timer for 8 minutes, then drain the hot water and fill the pot with ice water. Immediately start peeling the eggs, using a thin metal spoon to separate the shell. Return to the ice water to continue cooling until all the eggs are peeled, then store in the refrigerator until ready to use.
• To help prevent grill flare-ups, I like to apply just a little bit of oil to my grill grates with a paper towel, as opposed to oiling my meat or vegetables. Once the vegetables come off the grill, I will drizzle some oil and seasoning for flavor. 

Serving Suggestions

• Pesto Artichoke Spread with Chickpea Crackers make a great appetizer to pair with the Grilled Niçoise Salad.
• These Chickpea Panisse would taste fantastic served on the side.
• Serve with Cauliflower Alfredo tossed with gluten free fettuccine for a hearty and healthy meal.

Storage and Shelf Life

Make Ahead: All components can be made ahead of time, but wait till just before you serve to dress the salad.

Refrigerate: Salad dressing and cooked tuna will last in the fridge for 36 hours. The rest of the components will last in the fridge for up to 3 days.

Freezer: nope!

Final Thoughts

If you’re like me, I have a hard time firing up my charcoal grill for one piece of protein. When I invest in lighting up the grill, I am pulling everything out of the fridge that would taste better with a little smoke on it. No missed opportunities here! 

And that’s how almost every ingredient for this Grilled Niçoise Salad ended up on my Big Green Egg one evening recently. My friends loved the salad, so I knew I had to share it with you. 

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Grilled Niçoise Salad

Grilled Niçoise salad gets a summer glow up with tuna steaks, jammy eggs, smoky vegetables, feta, olives and a creamy sherry dijon dressing.

Course Main Course

Cuisine French-inspired

Special Diet Gluten Free, Grain Free, Soy Free

Season Spring

Recipe Type Grilled, Salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 main course servings

Equipment

• 1 charcoal grill or cast iron grill plate

Ingredients

• For the Dressing:
• 1 egg yolk
• 1 clove garlic grated
• 1 teaspoon dijon mustard
• ⅓ cup sherry vinegar
• ⅓ cup avocado oil
• ⅓ cup extra virgin olive oil
• Sea salt to taste
• Freshly cracked black pepper to taste
• For the Salad:
• 1 teaspoon avocado oil or other neutral oil
• 1 bunch asparagus
• 1 pound new potatoes
• 1 red onion
• 2 4 ounce tuna steaks
• 4 whole eggs large
• 3 ounces baby spinach washed
• 1 cup feta crumbled
• ⅓ cup kalamata olives pitted
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Make the Dressing: In a small bowl whisk together 1 egg yolk, 1 grated clove of garlic and 1 teaspoon of dijon mustard. Combine it with ⅓ cup of sherry vinegar. Make an emulsified vinaigrette by slowly drizzling in ⅓ cup each of avocado oil and extra virgin olive oil. The dressing should appear creamy and coat the back of a spoon without separating. Season with sea salt and freshly cracked black pepper to taste.
• Prepare the Salad: Lightly coat your clean grill grates with a small amount of avocado oil, about a teaspoon. I put it on a paper towel then rub the top of the grates with the oiled rag. Preheat a charcoal grill to 500˚.
• Place the 4 eggs in a pot and cover with cold water. Bring to a boil, turn off the heat and cover with a lid. Allow the eggs to cook in the water for 8 minutes, then drain the hot water and cover with ice water. Peel the eggs.
• Prepare the vegetables and tuna steaks for grilling by snapping off the woody ends of 1 bunch of asparagus and cutting 1 pound of new potatoes in quarters or halves (depending on size) and 1 red onion into 1 inch thick chunks. Grill the vegetables until tender, rotating on all sides until slightly charred, about 2 minutes for the asparagus, and 10 minutes for the potatoes and onion. Season with salt and pepper and grill the 4 tuna steaks to medium rare, cooking on both sides for about 2 minutes a side.
• Remove from the grill and place the veggies in a bowl, season with sea salt and black pepper to taste, and allow to cool for 10 minutes. Once cool, toss with ½ a cup of the salad dressing to marinate.
• Assemble the Salad: Place 3 ounces of baby spinach on a platter, and garnish with the grilled tuna, asparagus, red onions and potatoes, as well as the 4 eggs, 1 cup crumbled feta and ⅓ cup pitted kalamata olives. Drizzle more salad dressing on top, or serve on the side if the salad will be sitting for more than 5 minutes.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Grilled Niçoise Salad appeared first on Everyday Alchemy.

Why This Thai Steak Salad Is The Best

• You’ll love this salad because it is so dynamic: bright, vibrant flavors, crunchy texture + a little bit of spice. 
• The toasted rice and fresh herbs add depth and complexity that take it beyond your average steak salad.
• It’s nutritionally balanced- combining protein packed steak with a colorful array of vegetables and herbs ensures that you’re eating a well rounded meal.

Ingredient Substitutions

• Veggies: sub thinly sliced cucumbers, peppers and zucchini for a perfect summer salad.
• No Tamari? Sub regular soy sauce or coconut aminos.
• No Sambal Chili Sauce? Sub sriracha, fresh sliced jalapeno or serrano peppers
• Seafood allergy? Try Yondu vegetable umami sauce as a vegan, seafood-free alternative.
• Protein: Swap steak for grilled chicken, tofu, or pork.

Recipe Tips & FAQ’s

• Make it Seasonal—use local, seasonal veggies for the freshest and brightest tasting salad. 
• No Charcoal Grill? You can use a gas grill or a cast iron skillet or griddle.
• How to Shred the Veggies— I like to use my Japanese mandolin, but if you don’t have one, a box grater works well.
• How to Cut Your Steak— Steak has a grain—muscle fibers running in one direction, like wood. For a tender bite, always cut across the grain to shorten those fibers and make it easier to chew.
• Where to buy your steak— I love White Oak Pastures, it is regenerative farming at it’s finest, located right here in Georgia.

Serving Suggestions

• Make it a Bowl and serve with steamed forbidden, basmati or jasmine rice for a heartier meal
• Steak & Eggs– Pairs well with this Frittata
• Soup and Salad– pairs beautifully with a bowl of Tom Yum Soup
• Serve it Cold or Room Temperature- it tastes great either way

Storage and Shelf Life

• Best Eaten Right Away: The salad will wilt quickly, so it’s best to eat it within 4 hours of preparation.
• Make-ahead tip: You can make your dressing up to 24 hours in advance
• Not Freezer Friendly: Best enjoyed fresh—this salad doesn’t freeze well due to its delicate textures.

Final Thoughts

Some of the recipes on this website have been with me for decades. This is definitely one of them. 

When I was in my mid 20s I worked at the Ritz Carlton by Lenox Mall. I got promoted to taking care of the Club Level appetizers. It was a baby step up from being a line cook, and it came with a little autonomy. 

Every month they’d give me a calendar and each date would have a different type of cuisine. I would fill in the dishes I planned to make for that day following their structure of finger foods, appetizers and a buffet. I had been working at 5 star restaurants with old European men leading the kitchen up to that point, so this was my first crack at writing menus. It was my first taste of freedom and I ran with it. I still have the notebook I used while I was working there, and you better believe that this dish is in there under my Thai menu, highlighted and gold starred. 

It’s changed plenty over the years, but I think the biggest change came after I spent some time in the kitchen of a local Thai restaurant and I learned how important a little sweetness can be when it comes to the Thai flavor profile. I went home and added a hint of coconut sugar to the sauce and sliced pineapple to the slaw. One bite of that and y’all, I’m never looking back. 

Have you tried this salad yet? We want to know what you think. Please leave a note in the comments below, it’s an easy way to bank some good karma! 

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Thai Steak Salad

This Thai Steak Salad features grilled steak, crunchy veggies, fresh herbs, and a tamari-lime dressing. Gluten-free, dairy-free, and full of flavor.

Course Dinner, Salad

Cuisine Thai-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free

Season Fall, Spring, Summer, Winter

Recipe Type Dinner, Lunch, Salad

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Equipment

• 1 charcoal or gas grill, cast iron skillet or griddle

Ingredients

• For the Marinade and Dressing:
• 4 tablespoons tamari or soy sauce if there's no gluten sensitivity
• 1 tablespoon fish sauce
• 1-2 tablespoons sambal chili paste or sriracha, freshly sliced jalapeno or serrano chilies
• 1/4 cup dark sesame oil
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lime juice about 2 limes
• 2 cloves crushed garlic about 1 teaspoon
• 1 teaspoon coconut sugar or sub maple or granulated sugar
• For the Steak Salad
• 1 1/2 pounds steak hanger, tri-tip or strip steak
• 4 cups shredded cabbage about 1/2 a medium sized cabbage
• 1 cup thinly sliced or shredded radish, kohlrabi or hakurai turnips about 6 radishes
• 1 cup shredded carrot about 1 medium carrot
• 1 cup thinly sliced cucumber about half a European cucumber
• 1/2 cup green onions sliced thin
• 1 cup assorted fresh herbs such as Thai basil, cilantro and mint
• 2 tablespoons raw rice
• 1 tablespoon sesame seeds any color
• sea salt, to taste
• freshly cracked black pepper, to taste
• Optional:
• 1 cup pineapple, sliced
• steamed rice serve on side

Instructions

• Make the Dressing: Combine tamari, fish sauce, chili paste, dark sesame oil, olive oil, lime juice, garlic and coconut sugar in a mixing bowl.
• Toast the Rice and Preheat the Grill: Preheat the grill to 450˚. Place the rice in a small sauté pan and toast, stirring occasionally on low/medium heat until it turns golden brown, about 10 minutes. Crush the rice either using a mortar and pestle or a blender to about sesame seed size.
• Grill the Steak: Season the steak with sea salt and freshly ground black pepper. Grill or sear to desired doneness, I recommend medium. Place the steak in a shallow dish and pour half a cup of the dressing over the steak. Let it rest while you prep the salad.
• Make the Salad: Mix the shredded cabbage, cucumber, radish, carrots, radish, green onions, basil, mint, cilantro, crushed rice, sesame seeds and sliced pineapple (if using)in a bowl. Pour enough dressing to coat the slaw as you toss it. Season with a little salt and black pepper if needed (fish sauce and soy sauce are salty).
• To Serve: Slice the steak thinly against the grain and combine with the salad. Mix thoroughly and check for seasoning. Serve immediately with a side of steamed rice. The salad will wilt so it's better to be eaten within a few hours of making it.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Thai Steak Salad appeared first on Everyday Alchemy.

This Grilled Vegetable Platter recipe is going to make you look like a Grill Master- without much effort. It’s a great addition to your next cookout, whether you are cooking up a nice piece of meat or some plant based burgers, grilled vegetables are quite capable of stealing the show.

Why These Grilled Vegetables Are The Best

I’m here to tell you that you should never fire up your grill without searching your refrigerator for veggies to add to the party.

– Berbere spice brings bold, complex heat.

– Creamy yogurt sauce balances the smoky edges with a cooling, probiotic-rich finish.

– Root vegetables support digestion with fiber and essential minerals like potassium and manganese.

Ingredient Substitutions: Make Seasonal Swaps 

This recipe is flexible and easy to customize depending on what’s in season:
Root Vegetables: Parsnips, celery root, beets
Leafy Greens: Broccoli, cabbage, cauliflower, bok choy, asparagus
Nightshades: Yellow squash, zucchini, tomato, eggplant

Dairy-free? Use this miso glaze instead of the yogurt sauce.

Grilled Vegetable Platter Tips & FAQ’s

• Why oil the vegetables after you grill them? Because oil can cause a grill flare up and that will add a bad flavor to the vegetables. Don’t worry- the vegetables will easily release from a clean grill when they are ready to be flipped.
• Don’t have a grill? Absolutely. Use your oven’s broiler. Place the veggies on a baking tray on the rack beneath the broiler and cook until charred and tender. You can also cook them in a cast iron skillet on the stovetop.
• Can I use different vegetables? Absolutely. Most vegetables are great on the grill. Try bell peppers, red onion, cherry tomatoes, or any other vegetable that is in season.
• How do I know when they’re done? You’re looking for golden brown edges and fork-tender centers with a slight char.

Serving Suggestions

• Pair with Pan Roasted Chicken Thighs for a wholesome dinner
• Serve with this Healthy Spring Salad at your next cookout
• Add leftover grilled veggies to a vegetarian weeknight pasta with this Cauliflower Alfredo Sauce

Storage and Shelf Life

Store leftover grilled veggies in an airtight container in the fridge for up to 3–4 days. These grilled vegetables are great served cold or reheated gently in a skillet. They don’t freeze well, so enjoy them fresh while they last.

Final Thoughts

Grilled vegetables are a creative way to show off your grill skills. And if you can grill a piece of chicken, you can grill a vegetable. A solid spice blend and the subtle smoke from your grill can alchemize humble veggies into something that steals the show. Whether you’re a meat-lover or plant-based, this dish belongs at your next cookout.

Create a beautiful grilled veggie platter by serving the grilled vegetables with a yogurt sauce and fresh herbs. The smoky flavors of the vegetables pair well with the creamy tangy sauce. It creates the perfect side dish during grilling season or any time of the year!

Have you made this recipe yet? Let us know what your favorite vegetable was down in the comments.

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Grilled Vegetable Platter

This grilled vegetable platter features Berbere-spiced veggies with a creamy yogurt sauce. A colorful, healthy side for any season or gathering.

Course Dinner, Side Dish

Cuisine African-inspired, American

Keyword easy grilled vegetables, grilled vegetables platter

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Dinner, Holiday, Sides

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Equipment

• 1 charcoal or gas grill, cast iron griddle or skillet

Ingredients

• 1 bunch hakurei turnips
• 1 bunch baby carrots
• 1 bunch radishes
• 1/2 pound mushrooms such as lion's mane or oyster mushrooms
• 1 pint fingerling potatoes sweet potatoes or yukon golds
• 2 each whole onions pick your favorite, I love Vidalias
• 1 tablespoon Berbere spice
• sea salt to taste to taste
• freshly cracked black pepper to taste to taste
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh herbs such as cilantro, parsley, dill, mint or carrot top leaves
• 1 cup yogurt sauce

Instructions

• Preheat a clean charcoal grill to 450˚.
• Prepare your vegetables. Remove the tops from the turnips, carrots and radishes and cut them in half lengthwise. Remove the root from the mushrooms and cut them into chunks about one and a half inches thick. Cut the potatoes in half and cut the onions into one and a half inch slices.
• Working in batches, add the vegetables to the grill and season with Berbere spice, sea salt and freshly cracked black pepper to taste.
• Flip the veggies after 4 to 5 minutes. Re-season the veggies and cook until tender and slightly charred, about 10 to 15 minutes total per batch. The vegetables will easily release from the grill grates once they are ready to be flipped over.
• Transfer the vegetables to a platter and drizzle the olive oil on top and garnish with the fresh herbs. Serve with the yogurt sauce on the side.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Grilled Vegetable Platter appeared first on Everyday Alchemy.

I’m guessing you’re here because you either got a bunch of Hakurei turnips in your CSA this week or you grabbed them on a whim at the local farmers market and thought you could wing it. Well, I’ve got good news for you. First, you’re in the right place. This website is all about seasonal cooking and supporting local farmers. Second, those little turnips are tasty from tip to tail and very easy to cook.

I feel like turnips normally get a bad rap. We tend to think of them as tough and bitter. Hakurei turnips are like the daintiest version of a turnip you could possibly imagine. So dainty, you wonder how they even belong in the same family.

These little Japanese turnips have a subtle mustardy flavor and a refreshing crisp texture. You can cook them or slice them thin and add them to salads. Today, I propose you give ’em a little char on the grill and bathe them in a sweet and savory miso glaze.

Feel Good Vibes

• Turnips pull their weight. Hakurei turnips are a good source of vitamin C, and their leafy green tops bring additional vitamins and minerals to the party.
• Don’t toss the greens. Turnip greens are edible and nutrient dense, so this is truly a tip-to-tail vegetable. Sauté them, wilt them into the finished dish or save them for another meal.
• Miso brings more than flavor. This fermented soybean paste adds minerals along with the salty, deeply savory umami that makes this glaze hit so hard.

Hakurei Turnip Ingredient Substitutions

• White Miso Paste: You can use yellow or red miso for a stronger flavor, but white miso keeps it delicate. Chickpea-based miso works well for soy-free diets.
• Tamari: Swap with low sodium soy sauce or coconut aminos if preferred. I like to use a little bit of fish sauce with coconut aminos to offset the sweetness.
• Mirin: Substitute with a splash of rice vinegar and an extra drop of honey.
• Honey: Maple syrup is also an option.
• No sesame oil? Omit it or add a little extra neutral oil. Toasted sesame seeds can bring back some of that sesame flavor.
• Green Onions: Minced shallots work.
• Black Sesame Seeds: Toasted white sesame seeds make a great sub.

Hakurei Turnip Recipe Tips & FAQs

• Can I make this recipe without a grill? Absolutely. Use your oven’s broiler. Place the turnips on a baking tray on the rack beneath the broiler and cook until charred and tender. You can also cook them in a cast iron skillet on the stovetop.
• What should I do with the turnip greens? Give them a quick sauté with a neutral oil and garlic, wilt them into the finished turnips, or save them for another meal. They cook quickly, so don’t treat them like sturdy collards.
• How do I know when they’re done? You’re looking for golden brown edges and fork tender centers with a slight char.
  

Hakurei Turnip Serving Suggestions

• Tuck Hakurei turnips into a grain bowl with brown or Carolina Gold Rice and add some kimchi and the sautéed turnip greens.
• Serve with Pan Roasted Chicken Thighs for a balanced meal.
• Pair them up with Kimchi Fried Rice or Forbidden Fried Rice for a hearty vegetarian feast.

Storage and Shelf Life

Store leftover hakurei turnips in an airtight container in the fridge for up to 3–4 days. These turnips are great served cold or reheated gently in a skillet. They don’t freeze well, so enjoy them fresh while they last.

Final Thoughts

If I’m being honest, I’m a pretty lazy cook. That’s a big part of why I love shopping at local markets and getting the freshest veggies from the farmers. I let them do all the hard work, and then I gently nudge the already pristine ingredients into legendary status by introducing them to some flavorful friends.

This side dish is an absolute layup. Darling little turnips, smoky char, sweet and salty miso, and a touch of serious sesame flavor. It’s good enough to change minds and hearts about turnips, and a solid reason for rising early to take a lap around your local weekend market.

Have you tried this Hakurei turnip recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Grilled Miso Glazed Japanese Hakurai Turnips

These miso-glazed Hakurei turnips are sweet, savory, and quick to cook. A nourishing, seasonal side dish that’s perfect for weeknights or dinner parties.

Course Side Dish

Cuisine Asian-inspired

Keyword grilled hakurei turnips with miso glaze, japanese turnips

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Vegan, Vegetarian

Season Fall, Spring

Recipe Type Dinner, Sides

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Grill Preheat Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 2 servings

Equipment

• 1 charcoal grill or broiler, or cast iron pan

Ingredients

• 1 bunch hakurai turnips 5 small turnips, weighs about a pound including greens
• 1 tablespoon white miso paste
• 1 teaspoon mirin
• 1 tablespoon tamari or soy sauce
• 1 teaspoon honey
• 1 tablespoon sesame oil
• 1/4 cup thinly sliced green onions
• 1 teaspoon black sesame seeds
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat the charcoal grill to 400˚. If a grill is unavailable, you can also broil them in the oven on a baking tray on the rack underneath the broiler. If your broiler has a high or low setting, choose high. You could also roast them in a cast iron pan on the stove.
• Prepare the Turnips. Separate the green tops and the white bottoms of the turnips. Wash in cool water, and then shred the green tops. Reserve for later. Slice the turnips in half lengthwise, then place on the grill and cook until both sides are tender and slightly charred, about 15 minutes.
• Make the glaze while the turnips are cooking. Mix the miso paste, mirin, tamari, maple syrup and sesame oil together in a bowl.
• Finish the dish by coating the turnips with half of the miso glaze and returning the turnips to the grill. Grill for a couple more minutes, long enough to let the glaze slightly caramelize. Transfer the turnips and shredded turnip greens to a bowl and coat with the remaining half of the glaze. Check for seasoning and adjust with salt and pepper if necessary.
• Serve. Transfer the turnips to a serving platter. Garnish with green onions and sesame seeds. If not eating them immediately, cool down the turnips and store them in an airtight container for up to 3 or 4 days.

Notes

Ingredients Substitutions:

• White Miso Paste: You can use yellow or red miso for a stronger flavor, but white miso keeps it delicate. Chickpea-based miso works well for soy-free diets.
• Tamari: Swap with low-sodium soy sauce or coconut aminos if preferred. I like to use a little bit of fish sauce with coconut aminos to offset the sweetness.
• Mirin: Substitute with a splash of rice vinegar and an extra drop of maple syrup..
• Maple Syrup: Honey can be used if not strictly vegan.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Grilled Miso Glazed Japanese Hakurei Turnips appeared first on Everyday Alchemy.