Chicken Larb is what you order off the Thai restaurant menu when you know a little something about Thai food. It’s an insider favorite for a reason: it’s packed with bright, satisfying flavors and a prime example of how Southeast Asian cuisine really shines. 

The flavor profile of larb leans into fresh herbs, bright citrus, a touch of spice and a rich, umami flavor. If this dish is new to you, no worries. It’s surprisingly easy to recreate at home, especially if you have access to a well stocked Asian grocery store.

Feel Good Vibes

• Protein-rich chicken helps support lean muscle, steady energy and satiety.
• Cabbage and carrots bring fiber, which supports digestion, gut health and blood sugar balance.
• Primal blend adds nutrient-dense organ meat, including liver and heart, which are rich in iron, B vitamins, vitamin A and CoQ10.

Ingredient Substitutions

• No basmati rice? Sub jasmine.
• No coconut sugar? Turbinado, muscavado or light brown sugar
• No lime leaf? Sub a small amount of lime zest or lemongrass.
• No cilantro? Omit or sub culantro.
• No Thai basil? Sub regular basil.
• No tapioca starch? Sub arrowroot or cornstarch.
• No shallots? Sub yellow, white or red onion.
• No primal ground chicken blend? Sub regular ground chicken, turkey or pork.
• No cabbage? Sub shredded brussels sprouts.

Recipe Tips & FAQs

• When you pronounce “larb,” the “r” is silent. Rhymes with “bob,” sounds like “lahb.”
• A little larb history: Larb is often associated with Thai restaurants in the U.S., but its roots actually run through Laos and the Isan region of northeastern Thailand. 
• Toasted rice: think of this as more of a seasoning than a starch. It is meant to give a deep, nutty flavor and aroma to the dish as well as a crunchy texture.
• Anatomy of lemongrass: Lemongrass has 3 parts.
  • A very fibrous green top that’s best for infusions such as tea or stock.
  • A white, slightly less fibrous middle with colorful rings inside that’s best for chopping up and cooking.
  • A root end that is very hard to cut through and best used for stocks and infusions.
• Make sure to slice your shallots paper thin. That and coating them in starch will help get them nice and crispy.
• “Primal blend” refers to meat that has the liver and heart blended into it before grinding. It’s extremely nutritious and a great way to sneak some organ meat into your diet. I love the depth of flavor it brings.
• Fish sauce is like olive oil, not all are created equal. In my opinion, you have 2 real choices: Red Boat and Three Crabs. This dish relies heavily on fish sauce for its flavor, so make sure to reach for the good stuff.
• Specialty ingredients: If you’re in Atlanta, you can find most of the specialty ingredients for this recipe at Buford Highway Farmers Market, H Mart, Your DeKalb Farmers Market or other well-stocked Asian grocery stores.

Chicken Larb Serving Suggestions

• If you’re feeding a crowd, this Thai Steak Salad would pair really well.
• Vietnamese Spring Rolls would make a great appetizer.
• For dessert, I recommend keeping it simple with some fresh fruit tossed with honey, chopped mint and basil.

Storage and Shelf Life

Make Ahead: The toasted rice and the sauce can be made up to 2 days in advance. Store the sauce in the refrigerator. If you make the larb in advance, wait to add the dressing and herbs until you serve it.

Refrigerate: Can be refrigerated for up to 3 days in an airtight container.

Freezer: nope!

Reheat Instructions

Gently warm the ground chicken and veggies in a pan on low heat. It’s best served slightly warm to room temperature. Wait to add the sauce and herbs until you’re ready to serve the larb.

Final Thoughts

One of the great things about being a chef is getting to visit other restaurant kitchens to see how they work. It’s a great way to broaden your perspective and learn new techniques. 

Whenever I spend time in a Southeast Asian restaurant kitchen, I usually walk out thinking two things: 

1. I’ve got to start using more fresh herbs in my cooking.
2. I need to remember what a tiny touch of sweetness can do. It doesn’t make the dish taste sweet. It rounds out the acidity, umami and spice so everything feels more balanced. That little pinch of coconut sugar in this recipe is doing real work. There’s some serious alchemy going on there.

This Chicken Larb recipe is a great example of those two lessons, and an easy way for you to get more comfortable working with Southeast Asian flavors at home. 

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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Chicken Larb

Chicken Larb is bright, savory and herb packed, with lime, fish sauce, toasted rice and crispy shallots. A Thai inspired favorite made easy at home.

Course Dinner, Lunch

Cuisine Asian-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free

Season Fall, Spring, Summer

Recipe Type Salad

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Equipment

• mortar and pestle or spice grinder

Ingredients

Toasted Rice:

• 1 tablespoon raw basmati rice
• Larb Sauce:
• 1 stalk lemongrass minced (about 1 tablespoon)
• 1 lime leaf minced
• ¼ cup fresh lime juice approx. 2 limes
• ¼ cup fish sauce
• 1 pinch coconut sugar

Herb Salad:

• 2 tablespoons fresh cilantro leaves torn
• 2 tablespoons fresh Thai basil torn
• 2 tablespoons fresh mint torn
• 2 tablespoons green onions sliced thinly
• Fried Shallots:
• 2 tablespoons tapioca starch
• 2 shallots sliced paper thin
• 3 tablespoons avocado oil

Larb:

• 1 pound ground primal chicken blend
• 1 cup shredded carrot
• 2 cups shredded cabbage
• Sea salt to taste
• Freshly cracked black pepper to taste

To Serve

• 1 serrano chili sliced thinly
• 4 cups steamed rice
• 12-16 large cabbage leaves for wrapping if desired

Instructions

• Toast the Rice: In a small skillet, dry toast 1 tablespoon of basmati rice on medium low heat until it gives off a nutty aroma and is lightly toasted, about 10 minutes. Stir the rice frequently. Allow it to cool down.
• Make the Sauce: Combine 1 stalk minced lemongrass, 1 minced lime leaf, ¼ cup fresh lime juice, ¼ cup fish sauce and a pinch of coconut sugar in a small bowl. Reserve.
• Make the Herb Salad: Combine 2 tablespoons each torn fresh cilantro leaves, torn fresh Thai basil, torn fresh mint and thinly sliced green onions. Reserve.
• Fry the Shallots and Grind the Rice: Line a plate with a paper towel.
• Place the 2 tablespoons of tapioca starch in a bowl and toss with the two thinly sliced shallots to coat well.
• Preheat 3 tablespoons of avocado oil in a large skillet over high heat. Once the pan is hot, add the shallots and fry until golden brown.
• While they cook you can grind the toasted basmati rice in a mortar and pestle or a clean coffee grinder. It should have a coarse, sandy texture.
• When the shallots finish cooking, remove from the heat and place on the paper towel lined plate. Keep the pan hot.
• Make the Larb: In the hot pan over medium high heat, cook 1 pound of ground primal chicken blend. Add more oil if needed. Allow to cook undisturbed for 3 minutes, then start to break up the meat using a wooden spatula. Add 1 cup shredded carrot and 2 cups shredded cabbage. Season with sea salt and freshly cracked black pepper to taste. Sauté until the cabbage is slightly wilted.
• Serve: Place the larb in a serving bowl. Drizzle the sauce on top and garnish with ground toasted rice and herb salad. Add the sliced serrano chili or serve on the side, depending on spice preference. Serve with steamed rice and large cabbage leaves.

The post Chicken Larb appeared first on Everyday Alchemy.

Some recipes are here to solve the 6 p.m. dinner panic. Fried Artichokes with Romesco Sauce is not one of them. Bookmark this for the night when you want something golden, crispy, a little sophisticated and very snackable. 

I love a classy app, but my roots aren’t bourgie. Just today I caught myself looking longingly at a bag of chili cheese Fritos in the VW dealer’s vending machine. Some childhood cravings are with us for life. Another childhood fave is mozzarella sticks. The crunchy breading, the tart tomato sauce and creamy center. Perfection. 

But as I’ve gotten older, those snacks don’t actually taste as good as I remember. My palate has evolved, so my snacks have been forced to follow suit. 

Thankfully, these Fried Artichokes with Romesco Sauce have the energy of mozzarella sticks after they studied abroad. Still crispy, still dippable. Just a little more cultured.

Feel Good Vibes

• Artichokes are naturally rich in fiber, which helps support digestion and makes this crispy little snack feel more satisfying than your average fried appetizer.
• Almonds, hazelnuts, and olive oil bring healthy fats, vitamin E, and that rich, round flavor that makes romesco so good you’ll want to put it on everything.
• Roasted peppers and tomatoes add vitamin C, antioxidants, and a little brightness to balance all that golden, crunchy goodness.

Ingredient Substitutions

• No Parmigiano-Reggiano: Pecorino Romano
• No Italian seasoning: Fresh chopped parsley, basil or a pinch of dried oregano
• No egg: 1 tablespoon ground chia seeds to 3 tablespoons of water
• No avocado oil: grapeseed or any other neutral oil with a high smoke point
• No roasted red peppers: Make them from scratch
• No fire roasted tomatoes: Regular canned diced tomatoes
• No almonds: Pine nuts
• No hazelnuts: Pine nuts
• No parsley: Pinch of dried oregano
• No olive oil: Avocado oil
• No Aleppo pepper: Extra ½ teaspoon paprika and a pinch of cayenne
• No sherry vinegar: ½ a fresh lemon, juiced

Recipe Tips & FAQs

• My favorite brand of artichoke hearts is by Native Forest. Other brands taste too strongly of citric acid. These actually taste like artichokes and they always have a superior texture.
• You might have some romesco sauce left over. It goes great with potatoes, cauliflower, grilled pork or used as a sandwich spread.
• Tips for breading:
  • It doesn’t have to be messy! There’s a technique called the standard breading procedure that ensures a relatively tidy process.
  • Assemble two shallow bowls. Put egg wash in the left bowl. Seasoned almond flour on the right. 
  • Place the artichokes to the left of the egg wash, and an empty baking tray to the right of the almond flour.
  • Use one hand for dry ingredients and one for wet to avoid clumping.
  • Dip the artichokes in the egg wash, letting the excess drip off. 
  • Then coat them in the almond flour mix.
  • Press the breading into each side to make sure that it adheres. Set a timer for 15 minutes to let the breading settle in.
• How to toast your nuts:
  • Preheat the oven to 300˚F.
  • Roughly chop your nuts.
  • Spread the nuts in a single layer on a baking sheet.
  • Bake until golden brown, about 25 minutes. I recommend checking them every 5-7 minutes.

Fried Artichokes with Romesco Sauce Serving Suggestions

• Make it an appetizer trio and pair with Chickpea Panisse and Pesto Artichoke Spread for a very chic start to your meal.
• Serve as an app before Creamy Cauliflower Alfredo Pasta.
• Or keep dinner on the lighter side and serve with this Spinach and Arugula Salad with Roasted Tomato Vinaigrette.

Storage and Shelf Life

Make Ahead: Romesco sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Artichokes can be prebreaded and held overnight in the refrigerator, or stored in the freezer for up to a couple of months.

Refrigerate: Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.

Freezer: Uncooked, prebreaded artichokes freeze well. Romesco sauce also freezes well.

Reheat Instructions

Preheat the oven to 400˚F. Place the fried artichokes on a baking sheet with a resting rack and warm until heated through, about 8 minutes. 

Final Thoughts

When you have a night where you can slow down a little and enjoy cooking dinner, I want you to reach for this recipe. Put on something cozy and pour yourself a glass—sparkling water or wine. Then fire up the stove and this playlist. This one is meant to be savored.

Have you tried these Fried Artichokes with Romesco Sauce yet? If so, tell us how they 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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Fried Artichokes with Romesco Sauce

Crispy fried artichoke hearts with smoky romesco sauce. A golden, dippable appetizer with grown up mozzarella stick energy.

Course Appetizer

Cuisine Italian-inspired

Special Diet Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Summer

Recipe Type Snacks

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Equipment

• blender or food processor

Ingredients

Artichoke Hearts:

• 1 cup almond flour
• ½ cup Parmigiano-Reggiano
• 1 teaspoon sea salt
• ½ teaspoon Italian seasoning
• 1 egg
• 1 teaspoon water
• 1 can artichoke hearts drained (14 ounces)
• 2 cups avocado oil

Romesco Sauce:

• 12 ounce jar of roasted peppers drained
• 14 ounce can of fire roasted tomatoes drained
• ¾ cup almonds toasted
• ¼ cup hazelnuts toasted
• 1 tablespoon garlic minced (about 3 cloves)
• 1 tablespoon fresh parsley chopped
• ¼ cup extra virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon aleppo pepper
• 1 tablespoon sherry vinegar
• 1 teaspoon sea salt

Instructions

• In a bowl, mix together 1 cup almond flour, ½ cup Parmigiano-Reggiano, 1 teaspoon sea salt and half a teaspoon of Italian seasoning.
• In a separate bowl, make an egg wash by whisking 1 egg and 1 teaspoon of water until well combined.
• Preheat avocado oil to 350˚F in a heavy bottomed sauce pot with high sides, use enough to fill a pot ⅓ of the way up the side, about 2 cups.
• Left to right, line up the artichokes, egg wash, almond flour mix and a baking tray.
• Take the can of drained artichokes, and dip them one by one into the egg wash, making sure to let the excess drip off. Next coat them thoroughly with the almond flour mixture and then set them on the baking tray. Once done, let them sit for 15 minutes before frying to help the breading stick. Prepare the Romesco Sauce while you wait.
• Combine the jar of drained roasted red peppers, can of drained fire roasted tomatoes, 3/4 cup toasted almonds, ¼ cup toasted hazelnuts, 1 tablespoon minced garlic, 1 tablespoon fresh parsley, ¼ cup extra virgin olive oil, 1 teaspoon smoked paprika, ½ teaspoon aleppo pepper, 1 tablespoon sherry vinegar and 1 teaspoon sea salt in a blender until completely smooth, at least 30 seconds.
• Check for seasoning and adjust if needed. You might have some sauce leftover. Check notes for uses.
• To fry, gently lower the artichokes into the oil and fry until golden brown, about 3 minutes. Work in batches so you don’t overcrowd the pan. Place the fried artichokes on a plate lined with paper towels and serve immediately with romesco sauce.

The post Fried Artichokes with Romesco Sauce 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, Refined Sugar Free, Soy Free

Season Spring

Recipe Type 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.

The post Grilled Niçoise Salad appeared first on Everyday Alchemy.

This Vegetarian Spring Pasta Salad with Gremolata is an easy lift on a hard day. It comes together quickly, it’s packed with good for you veggies and it has your new favorite flavor bomb: Gremolata. It’s just equal parts fresh parsley, lemon zest, garlic and Parmigiano Reggiano. All flavor/no filler. 

You can swap out the veggies based on what you have on hand, but try to use leeks if they’re available. Used as a stand-in for onions, leeks are an easy way to zhuzh up familiar dishes without doing a complete dish overhaul. The flavor is familiar yet different enough to pique your interest. They’re available year round, but they taste best from fall to early spring, so now is the perfect time to enjoy this dish!

Feel Good Vibes

• Lupini beans are a plant-based protein and fiber powerhouse.
• Asparagus and lacinato kale bring seasonal greens, minerals, and antioxidants.
• Olive oil adds satisfying fat and helps round out the lemon, garlic, and herb flavors.

Ingredient Substitutions

• No mafalda pasta? Penne or fettuccine.
• No asparagus? Sub sliced roasted red peppers.
• No leeks? Shallot or yellow onion.
• No lacinato kale? Use curly or baby kale. Check FAQs for helpful tip on how to best prepare.
• No lupini beans? Chickpeas.
• No Parmigiano Reggiano? Pecorino Romano.
• No sherry vinegar? Red wine vinegar.

Recipe Tips & FAQs

• When you need to lighten and brighten a dish, gremolata is your new go-to. Prep it before you start the rest of the meal, so it has a little time to dry out (makes it easier to sprinkle on top of the dish). It’s best used the same day it’s made, so just make as much as you need!
• Mafalda pasta, I’m in love! Those waves and ridges are perfect for holding on to sauces and dressings, and they add a surprisingly springy texture to this pasta salad. A little thicker than tagliatelle, a little thinner than pappardelle. This is a Goldilocks type of sitch. Jovial makes an amazing gluten free version.
• It’s best practice to use lacinato kale for cooking, and curly kale for salads. Lacinato is more tender and cooks down silky, while curly kale is more fibrous. I like the lacinato kale slightly cooked for this recipe. If you sub curly kale, just chop it up and add without cooking. And if it’s baby kale, just fold it right in, no need to chop it.
• This salad tastes better at room temperature than cold, so let it warm up a little bit before you eat the leftovers.
• Lupini beans: take my advice, buy them precooked. They are a nutritional powerhouse, but they take weeks to cook properly and it’s just way more effort than it’s worth. I love the Sardinian sea salt marinated ones from Brami.

Serving Suggestions

• Want to add some meat? I love it with Pan Roasted Chicken Thighs.
• Serve it with a simple Tomato Basil Soup.
• Got company? Serve this decadent Chocolate Chinchilla Cake after dinner.

Storage and Shelf Life

Make Ahead: Leeks and kale can be prepped in advance. To prepare pasta ahead of time, cook according to instructions then drain and slack out on a baking sheet. Toss with olive oil to lightly coat, allow it to cool and then transfer to an airtight container. Will hold for up to 2 days.

Refrigerate: Will hold in the refrigerator for up to 2 days in an airtight container.

Freezer: no

Refresh Instructions

To refresh the salad, place it in a thin layer on a baking tray and let it warm up on the counter for 20 minutes before serving. Check to see if it needs more sherry vinegar, olive oil or seasoning.

Final Thoughts

Lately I’ve been obsessed with 2 things: beans in all their forms, and mafalda pasta. Beans because the economy and mafalda pasta because it works so well with the type of pasta dishes I tend to enjoy. Those little ruffles cling to dressings and sauces like their life depends on it and the length and thickness were obviously precisely selected for the perfect bite.

Take pasta night for a spin with this Vegetarian Spring Pasta Salad with Gremolata recipe, it’s going to be the most satisfying part of your day.

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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Vegetarian Spring Pasta Salad with Gremolata

A bright vegetarian spring pasta salad with mafalda, asparagus, leeks, kale, lupini beans, shaved parmesan, and lemony gremolata.

Course Dinner, Side Dish

Cuisine American

Special Diet Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Winter

Recipe Type Dinner, Lunch, Salad, Side Dish

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Equipment

• None

Ingredients

• Gremolata:
• Zest of 1 lemon
• 2 cloves garlic grated
• 2 tablespoons parsley minced
• 2 tablespoons Parmigiano Reggiano grated
• Pasta Salad:
• 4 cups gluten free mafalda pasta 12 ounces
• 1 bunch asparagus woody bottoms trimmed
• 1 leek white part only, washed, halved lengthwise and thinly sliced
• 1 bunch lacinato kale washed and roughly chopped
• 2 cups cooked lupini beans see notes
• ¼ cup extra virgin olive oil plus 2-3 more tablespoons
• 3 tablespoons sherry vinegar
• 1 cup Parmigiano Reggiano grated
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Prepare Gremolata: Zest one lemon and grate 2 cloves of garlic. Finely chop 2 tablespoons of parsley. Lay everything on a paper towel to dry slightly while you prepare the rest of the salad. When ready to use, combine with 2 tablespoons of Parmigiano Reggiano.
• Roast the Asparagus: Preheat the oven to 425°F. Toss 1 bunch of asparagus with 1 teaspoon of olive oil, sea salt and freshly cracked black pepper to taste. Roast on a sheet tray until tender and lightly charred, about 8-10 minutes. Let cool slightly, then cut into bite-sized pieces.
• Cook Pasta: Cook 12 ounces of mafalda pasta in well-salted water until just past al dente, according to package instructions. Drain and spread on a sheet tray to cool slightly. Toss with a tablespoon of olive oil.
• Prepare the Vegetables: In a large skillet, heat a small drizzle of olive oil over medium heat. Add the sliced white part of 1 leek and cook until soft and lightly sweet, about 4–5 minutes. Add the cleaned and roughly chopped bunch of lacinato kale and cook until wilted, 2–3 minutes. Season with sea salt and freshly cracked black pepper. Let cool slightly.
• Assemble: In a large bowl, combine pasta, leek and kale mixture, 2 cups of lupini beans and roasted asparagus. Dress with ¼ cup olive oil and 3 tablespoons of sherry vinegar. Toss well and adjust seasoning with more vinegar, olive oil, sea salt, and freshly cracked black pepper as needed. Fold in 1 cup of grated Parmigiano Reggiano.
• Finish & Serve: Spoon the gremolata over the top or fold half into the salad and reserve the rest for garnish. Serve immediately at room temperature, or refrigerate up to 48 hours. Bring back to room temp and refresh with a splash of vinegar and olive oil before serving.

Notes

Note: Lupini beans: take my advice, buy them precooked. They are a nutritional powerhouse, but they take weeks to cook properly and it’s just way more effort than it’s worth. I love the Sardinian sea salt marinated ones from Brami.

The post Vegetarian Spring Pasta Salad with Gremolata appeared first on Everyday Alchemy.

This Homemade Maple Ice Cream kinda tastes like your favorite vanilla ice cream went to Canada for the winter and hooked up with a super sappy maple tree. The deeply soothing maple flavor and the rich, creamy texture from the custard base will have you coming back to this recipe again and again. 

Feel Good Vibes

• Contains trace amounts of minerals like manganese and zinc thanks to the maple sugar.
• Made with satiating whole dairy, which helps with fat-soluble vitamin absorption.
• We’re using unrefined sugar, because highly processed sweeteners are just empty calories, and honestly don’t taste as good.

Ingredient Substitutions

• No vanilla paste? Vanilla extract or a scraped vanilla bean make great subs.

• I don’t recommend making any other substitutions to this recipe. I’ve fooled around with it a little in the past, for instance, I made a version where I used cane syrup to try to highlight that unrefined sugar. Things did not go well. It pretended it was going to work, but even after chilling it for several hours, it melted completely on the journey from the counter to the dining room table. I had to call it a cane syrup creme anglaise and keep it moving.

Recipe Tips & FAQs

• Please make sure you use maple sugar, not maple syrup in this recipe. Maple syrup will not freeze correctly because it’s got more moisture than maple sugar.
• I buy Crown Maple Sugar online or at Whole Foods.
• There are many different ice cream makers out there, in a range of budget options. I love my Cuisinart because it has a built-in compressor, meaning there’s no waiting around for 48 hours for the bowl to freeze, using up precious freezer space. Obviously, at $375, this is the bourgiest option, but what can I say? I’m a personal chef, so it was a tax write-off. Don’t judge!
• If you’re trying to figure out what to do with your 6 egg whites, try this meringue cookie recipe by Danielle Walker over at Against All Grain. They make a great crunchy counterpoint to the creamy ice cream.
• After turning your base in your ice cream maker, it helps to chill it in the freezer for a couple of hours. Especially if you want a firmer texture. I prefer soft serve so I could eat it straight out of the machine!

Serving Suggestions

• Why not double down and make some homemade ice cream sandwiches with my Salty Maple Butter Cookies?
• Serve this recipe à la mode with these Sweet Potato Blondies with Pecan Pie Glaze.
• Make an extra rich Fruit Parfait by subbing the yogurt with Maple Ice Cream. 

Storage and Shelf Life

Make Ahead: Ice cream base can be made up to 3 days in advance and refrigerated.

Refrigerate: Base can be refrigerated for up to 3 days until ready to turn in the ice cream maker.

Freezer: Can hold for 48 hours in the freezer. This might seem short, but because our ice cream doesn’t have stabilizers and additives, it will harden and crystallize faster than store bought.

Final Thoughts

I’ll be honest here. I try not to eat a whole lot of sweets. Diabetes runs in my family; and anyways I have very sensitive teeth, so super cold ice cream is rarely the first thing I reach for. 

So when I indulge in sweet treats, it’s usually because I’ve made something for my husband or one of my clients. I have a couple bites and I move on. 

With the exception of this Homemade Maple Ice Cream. I let it temper a little bit to knock the chill off, and then I dive in. I’m a sucker for the rich, soothing maple flavor and the smooth, creamy texture. 

Knowing I used wholesome ingredients makes me feel so much better about indulging. And it’s cool that the thing that makes it more wholesome (the unrefined sugar) is also what makes it taste so good. Because we all know there’s a lot of “healthy” recipes out there where the substitution is a design defect, not an upgrade. I love discovering recipes that buck that trend, and this Homemade Maple Ice Cream is definitely one of them.

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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Homemade Maple Sugar Ice Cream

Homemade Maple Sugar Ice Cream is a satisfying, naturally sweetened dessert with unrefined sugar and a creamy, custard texture.

Course Dessert

Cuisine North American

Special Diet Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Dessert

Prep Time 20 minutes minutes

Inactive Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Equipment

• Ice Cream Maker

Ingredients

• 2 cups heavy cream
• 6 large egg yolks
• ⅛ teaspoon sea salt
• 1 cup maple sugar
• 1 cup whole milk
• 1 tablespoon vanilla paste

Instructions

• Set up an ice bath with two mixing bowls. The ice should go in the larger bowl.
• Pour 2 cups of heavy cream into the smaller, empty bowl and set a strainer on top.
• Mix the 6 egg yolks, ⅛ teaspoon sea salt and 1 cup maple sugar together in a different medium sized mixing bowl.
• Heat 1 cup of milk in a saucepan to just below a simmer.
• Gradually pour the warm milk into the yolks while you whisk constantly, then pour the mixture into the pot, using a spatula to scrape the bowl clean.
• Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the back of a spoon. The temperature will be between 170˚F and 175˚F.
• Strain the custard into the bowl with heavy cream, add 1 tablespoon vanilla paste and mix well. Nestle the bowl in the ice bath, and chill thoroughly for about 1 hour.
• Follow the ice cream maker’s instructions to churn ice cream.

The post Homemade Maple Sugar Ice Cream  appeared first on Everyday Alchemy.

This Kimchi Fried Rice really has a hold on me. And let me tell you something—nailing your fried rice technique is a real game changer when it comes to getting delicious, easy dinners on the table fast.

And while fried rice always feels like a slightly naughty indulgence (in the best way), I find that adding fermented veggies to it makes it feel much healthier. Added bonus, there’s more flavor built in if you use kimchi, so your fried rice is bound to make a good impression.

Feel Good Vibes

• Fermented kimchi has beneficial probiotics and digestion supporting compounds, so it’s great for gut health.
• Resistant starch from cooled rice helps with blood sugar regulation and keeps you full longer.
• Solid life choices have been made. The balanced macronutrients from rice, eggs (or tofu), and edamame are providing sustained energy here, friends.

Ingredient Substitutions

• No clarified butter: Avocado oil
• No basmati rice: Jasmine, brown or forbidden rice
• No kimchi: Suitable fermented veggies such as sauerkraut or carrot & radish pickles, and a touch of garlic, ginger, and sambal chili or gochujang
• No edamame: Frozen English peas or blanched snow peas
• No eggs: Crispy or soft scrambled tofu
• No tamari: Yondu sauce
• No sesame oil: Freshly toasted sesame seeds

Recipe Tips & FAQs

• Here’s a little something I just learned about cooking in nonstick pans: you’re not supposed to heat them above medium! Turns out they are better at heat retention than stainless steel, so just give your pan a good 3 minutes to warm up and watch how much better it cooks.
• The key to really good fried rice is to start with cold, pre-cooked rice. I make it easy on myself by meal prepping rice and reheating it during the week as needed. Added bonus: Cooling it down makes it a resistant starch, which is better for blood sugar control.
• I love Kitchen King basmati rice. Good luck finding a longer or fluffier rice grain out there. If you’re in the Atlanta metro area, you can find it at Your Dekalb Farmer’s Market.
• When I go to fry my rice, I want it to be the only thing in the pan, so it gets super crispy. 
• Lately I’m buying Mother In Law’s napa cabbage kimchi. You can find it at Whole Foods. I prefer it because it’s in glass bottles. Simply Kimchi was my local ATL favorite, but they’ve apparently gone out of business. They will be missed!
• I rough chop my kimchi. Aim for bite size pieces. Too big and it kills the vibe, too small and it gets lost.
• A country scramble is the way to go here. No need to premix your raw egg before adding it to the pan.

Serving Suggestions

• Alchemize it by adding a fried, over-easy egg on top when you want a little more protein.
• These Miso Glazed Turnips get along great with fried rice.
• A freshly grilled piece of tuna or marinated tofu on top turns this into a lazy chic dinner.

Storage and Shelf Life

Make Ahead: Cook your rice a day ahead of time and store it in the fridge for the best fried rice.

Refrigerate: Can be held in the refrigerator for up to 3 days.

Freezer: Not recommended.

Reheat Instructions

For food safety, it’s recommended to only reheat rice once. Cooked rice can carry spores of Bacillus cereus, which can survive cooking and reproduce rapidly at room temp. Their toxins can lead to all the classic food poisoning symptoms.

Final Thoughts

I should mention here that all kimchi isn’t created equal. Stay away from MSG and added sugars. Kimchi can be a very nutritious food that is great for digestion, but it’s only as good as the ingredients they make it with. Buy from a reputable source, and read your labels.

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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Kimchi Fried Rice

Fast & easy Kimchi Fried Rice is full on delicious, and easy to get on the table in 20 minutes. Who's hungry?

Course Dinner, Lunch

Cuisine Korean-inspired

Special Diet Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Comfort food, Dinner, Lunch, Side Dish, Sides

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Equipment

• None

Ingredients

• 2 tablespoons clarified butter plus more if needed
• 1 tablespoon dark sesame oil
• 1 cup shelled edamame
• 4 cups of cooked basmati rice cold
• 1 cup napa cabbage kimchi roughly chopped
• 4 large eggs
• 1 teaspoon tamari
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat a large, nonstick skillet to medium heat. Give it a full 3 minutes to preheat, then add the 2 tablespoons of clarified butter and 1 tablespoon dark sesame oil. The clarified butter should melt quickly.
• Cover the cup of shelled edamame with hot water in a bowl and let it warm up while you prepare the rest of the dish. Drain before using.
• Add 4 cups of cooked, cold basmati rice to the pan and break up any chunks, for 8 minutes total. Stir once every minute for 4 minutes, then stir once every 2 minutes for another 4 minutes. You want to allow the rice to get crispy. The pan should still be very hot.
• Next add 1 cup each of roughly chopped kimchi and edamame. Cook until they are warmed through, about 2 minutes.
• Move the rice to one side of the pan. Crack your 4 eggs into the empty side of the pan and allow them to fry for 10 seconds, then start scrambling them with a heatproof spatula. Add more clarified butter if necessary. This should be a quick process. Once the eggs are scrambled, mix it in with the rice.
• Add a teaspoon of tamari for flavor. Check for seasoning and add salt and pepper to taste. Serve hot.

The post Kimchi Fried Rice appeared first on Everyday Alchemy.

This Apple & Beet Slaw with Carrot Ginger Dressing is for when the weather starts getting warmer but the spring harvest isn’t quite ready, and you are so done with roasted root veggies.

A little creativity can make those earthy beets feel fresh and vibrant. I love transforming root vegetables into a light and nourishing salad, and what better way to do it than with everyone’s favorite salad dressing: a hibachi knock-off carrot ginger.

In essence, this salad takes the same flavor profile as my number one go-to juice order: apple, beet, carrot and ginger; and makes a salad out of it. Not only do I love all the flavor this salad has to offer, I love how nourished it makes my whole body feel.

Feel Good Vibes

• Babes, we are RICH in fiber and antioxidants from beets, carrots, and apples with this one.
• Getting that good vitamin C and lots of anti-inflammatory compounds from citrus, ginger, and herbs.
• Our bodies need the healthy fats from avocado and sesame oil to support nutrient absorption and satiety
  

Ingredient Substitutions

• No avocado oil? Use grapeseed oil or another neutral flavored oil.
• No fuji apple? A honeycrisp or other type of sweet, crisp apple will work well.
• No fennel? Omit.
• No Thai basil? You can sub genovese basil.
• No cashews? Chopped roasted almonds or pine nuts can work.

Recipe Tips & FAQs

• You don’t need a spiralizer for this salad, but it does elevate the texture and presentation. If you’re going to shred the veggies on a box grater, use the coarse grater side.
• The lazy part of me has been leaning towards yellow and pink beets for the last couple of years because they don’t stain everything in sight red. That said, the darker purple the vegetable, the better it is for your heart. So choose your priority before choosing which beet to use in this salad.
• I worked with a chef who told me “the problem with young chefs, is that we never blend anything long enough”. He was right! Let your salad dressing blend for 30 seconds. Set a timer if you need to, it’s longer than you think!

Serving Suggestions

• Serve with a side of Chickpea Panisse for a filling vegetarian meal.
• Love to serve it on the side with this Sweet Potato & Spinach Wrap.
• Goes great with a bowl of Chicken and Wild Rice Soup.

Storage and Shelf Life

Make Ahead: The dressing can be made ahead and stored in an airtight container in the refrigerator for 3 days.

Refrigerate: You can shred the veggies the day before, but you’ll want to hold them in some ice water with a squeeze of lemon juice. Don’t dress the salad until you’re ready to serve it, as it will wilt after a few hours.

Freezer: Nope.

Final Thoughts

When I was workshopping this Apple & Beet Slaw with Carrot Ginger Dressing, I was thinking of a lot of different experiences. 

I recalled how much I love my ride or die apple, beet, carrot and ginger juice order as well as how much I love the unexpected combo of vegetables, fruits, nuts and herbs in a Thai fruit salad (especially the different versions I’ve had at the fabulous Talat Market here in Atlanta). 

When it came to the dressing, I remembered a personal chef client of mine named Monica who excitedly shared with me that she’d discovered the secret ingredient in a knock-off hibachi dressing: tomato paste! 

She grinned as she spooned some out of a jar for me to try, and my gawd was she right. It gave the dressing just the right amount of backbone and depth. It’s not every day that I learn something from my clients, and I was super impressed. 

It’s fun being able to pinpoint the exact spots in my journey that led to the creation of this dish. Have you been drawing from your past experiences to nurture your creativity lately? What did you create? I’d love to hear about it in the comments below!

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

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Apple & Beet Slaw with Carrot Ginger Dressing

Apple and beet slaw tossed with a bright carrot ginger dressing. Perfect for the warmer days towards the end of winter.

Course Salad

Cuisine Asian-inspired

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

Season Winter

Recipe Type Salad, Sides

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Equipment

• Vegetable Spiralizer optional

Ingredients

• Carrot Ginger Dressing:
• ⅓ cup avocado oil
• ½ cup fresh lime juice
• ⅔ cup carrot grated
• 2 tablespoons fresh ginger minced
• 1 teaspoon tomato paste
• 1 tablespoon local honey
• 1 ½ teaspoons sesame oil
• Sea salt to taste
• For the Salad:
• 4 ounces yellow or red beet spiralized or shredded
• 4 ounces fuji apple spiralized or shredded
• 4 ounces fennel spiralized or shredded
• 4 ounces carrot spiralized or shredded
• 1 orange segmented
• 1 tablespoon fresh Thai basil julienned
• 1 tablespoon cashews
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• To make the dressing, combine ⅓ cup avocado oil, ½ cup freshly squeezed lime juice, ⅔ cup grated carrot, 2 tablespoons minced fresh ginger, 1 teaspoon tomato paste, 1 tablespoon local honey, 1 ½ teaspoons sesame oil and sea salt to taste in the blender and blend for at least 30 seconds, until completely smooth.
• Refrigerate in an airtight container until ready to use. Makes more dressing than needed for this salad.
• For the Salad: Peel a 4 ounce beet and spiralize or coarsely shred along with the 4 ounces each of apple, fennel and carrot. Transfer to a bowl with the segments of 1 orange and 1 tablespoon each of julienned fresh Thai basil and cashews. Toss with the desired amount of dressing and season with sea salt and freshly cracked black pepper.
• Serve immediately.

The post Apple & Beet Slaw with Carrot Ginger Dressing appeared first on Everyday Alchemy.

This might be the first time you’re hearing of Chickpea Panisse, and honestly, I’m thrilled to introduce you to them. I’ve been on a mission to share them with all my friends and the students in my cooking classes. And it’s been nothing but rave reviews. So move over hummus, there’s a new chickpea snack in town!

This is truly a “I wish I had known about these sooner” type of moment for a lot of people. Lately I’ve been frying them up and eating them for lunch or a snack throughout the week, and they seem to go with everything in my fridge. Crispy outside, light & fluffy inside, and plays well with others. That checks a lot of boxes!

Feel Good Vibes

• Chickpea Panisse is high in plant-based protein and fiber, which helps stabilize blood sugar and keeps you full longer.
• This recipe is free of the top 8 allergens, making it a delicious snack for almost everyone.
• Chickpeas give us iron, magnesium, and B vitamins that support energy and overall metabolic health.
  

Ingredient Substitutions

• None recommended.

Recipe Tips & FAQs

• I highly recommend using Bob’s Red Mill chickpea flour, because I know it will work well for this recipe. You can usually find it at your local co-op or health food store.
• Unlike grits or polenta, you don’t need to “rain in” chickpea flour. You can mix the flour directly with the water in the bowl. It will not clump!
• I’m often asked what panisse means in my cooking classes. It’s a French word believed to come from the Italian “panissa,” which refers to any chickpea based recipes in Ligurian cuisine.
• It’s important to fry in high quality oil, but it can be expensive. Cut down on the cost by reusing your fry oil. Once your oil has cooled down, strain it through a fine mesh strainer into a dark container (I use the glass bottle my oil came in) and store it in a dark cabinet. It will last for 3 months or more if stored correctly. Toss when it smells rancid or gets very dark.
• An easy way to level out the top of your panisse batter is by laying a piece of parchment paper over the top. This will let you smooth the surface with your hand. Remove the plastic wrap once it’s smooth from corner to corner.

Serving Suggestions

• Serve with Roasted Chicken Thighs.
• Great with a Frittata for brunch.
• Pairs really well with a big salad like this one with Sherry Dijon Vinaigrette.
• Tastes great with za’atar spice or herbs de provence sprinkled on top and served with a garlic aioli.

Storage and Shelf Life

Make Ahead: Make the batter 3-4 days ahead, refrigerate and then fry when you’re ready.

Refrigerate: 3-4 days in an airtight container.

Freezer: no

Reheat Instructions

Preheat the oven to 425˚F and place the fried panisse on a baking sheet with a resting rack. Bake until hot and crispy, about 8-10 minutes.

Final Thoughts

If you’re not familiar with me already, I’ll let you in on a poorly kept secret: I like my life a l’il chic and a l’il bourgie, but I also like it all to feel almost completely effortless. And these Chickpea Panisse understand the mission.

Automatically chic because they are the epitome of French bistro fare, and if that isn’t chic I don’t know what is. Bourgie because they feel slightly exotic, like your french fries got a first class plane ticket. And after you’ve made them once, you’ll realize they are not complicated at all, and making them will feel effortless.

I can still remember trying these Chickpea Panisse for the first time in Paris for my 30th birthday trip. I had on a lavender cotton dress with a big floral print, my vintage Wrangler jean jacket and a thick, woven, hot pink scarf I bought in Guatemala. I’ve still got that jacket and scarf!

Some Jackie O sunglasses were definitely on my face, helping me channel my Parisian chic even through my mouthful of braces. I was sitting at a little bistro table in the 17th arrondissement when these landed on my radar, after struggling to order a bottle of water from the garçon. “Une carafe d’eau, s’il vous plaît!”

You would have thought I was butchering the word for water, judging by the way he winced. As if I had taken a dull Opinel pocket knife to the French language. It was worth the struggle once I pointed to the next table’s panisse and got my own order. They were an absolute revelation.

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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Chickpea Panisse

Crispy outside meets fluffy inside with Chickpea Panisse, a gluten free French bistro classic. It's a perfect snack, appetizer or side.

Course Appetizer

Cuisine French-inspired

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

Season Fall, Spring, Summer, Winter

Recipe Type Sides, Snacks

Prep Time 20 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Equipment

• 8×8 baking dish

Ingredients

• 2 cups Bob’s Red Mill chickpea flour
• 4 cups filtered water
• 2 tablespoons extra virgin olive oil plus 2 more tablespoons for cooking
• 2 teaspoons sea salt
• Freshly cracked black pepper to taste
• 4 cups avocado oil for deep frying
• Or 2 tablespoons avocado oil for pan frying
• Flaky salt for garnish
• Za’atar seasoning for garnish

Instructions

• Place a sheet of parchment paper in an 8×8 baking dish.
• Mix together 2 cups chickpea flour, 4 cups filtered water, 2 tablespoons extra virgin olive oil, 2 teaspoons sea salt and freshly cracked black pepper in a medium sized bowl.
• Preheat a heavy bottomed 4 quart pot on medium heat. Add the remaining 2 tablespoons of olive oil. Pour in the chickpea batter and stir with a straight sided wooden spatula, making sure to scrape the bottom of the pot so it doesn’t stick. Cook for 8 minutes, or until the batter starts to pull away from the sides of the pot. It should be thick like polenta.
• Pour into the prepared baking dish, spreading all the way to the edges and smoothing out the top. Allow the batter to cool down completely for an hour in the fridge, then remove it from the mold. It should feel firm and sliceable.
• Cut the panisse into batons, about ½ an inch thick and 3 and a ½ inches long.
• Preheat the 4 cups of avocado oil to 350˚F and line a baking sheet with paper towels. If you prefer to pan fry instead of deep fry, use a nonstick skillet with 2 tablespoons of avocado oil. Cook on medium high heat, rotating the panisse on all sides until golden brown.
• Carefully add the panisse to the pot, working in batches and being careful not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes.
• Remove the panisse from the oil and place on the paper towel lined tray. Season with flaky salt and za’atar. Serve hot. Check FAQ section for tips on how to store the used fry oil.

The post Chickpea Panisse appeared first on Everyday Alchemy.

The mission: Create an Almond Pound Cake recipe that’s not just gluten free and dairy free, but also sweetened with unrefined sugar and packed with good-for-you protein. And the texture? It’s gotta be deliciously tender and springy. 

Ingredient Substitutions

• Coconut Milk: Buttermilk is a great sub if you don’t have a dairy allergy.
• Orange: You can use lemon juice and zest. If you have any orange water or extract, add a splash of that too.
• Almond Butter: Unsalted butter or peanut butter will work.
• Coconut Sugar: Muscavado, date or maple sugar all work as well as, last resort, granulated sugar.
• Eggs: You can use a chia egg.
  • 1 tablespoon ground chia seeds to 3 tablespoons water, let it sit for 10 minutes until it forms a gel
• Honey: Sub with maple syrup or cane syrup.
• Brown Rice/Tapioca/Oat Flour: If missing one, omit them all and substitute with 2/3rd cup of a gluten free flour blend.
• Avocado oil: Sub with melted butter, coconut oil or grapeseed oil.
• Sliced Almonds: Garnish with orange slices, chocolate chips or edible flowers. Get creative!

Recipe Tips & FAQs

• Why we prepare the loaf pan with sugar instead of flour: I like the sweetness and slightly crunchy texture it gives the exterior of the bread. GF flours tend to get a little pasty when they’re used to make a pan nonstick, so opt for sugar whenever it makes sense.
• If you don’t want to use the oil and sugar to make your baking pan nonstick, you can stick a large piece of parchment paper in your loaf pan instead.
• Think of this bread as more of a pound cake than a traditional loaf of bread. The texture will be tender, slightly dense, and satisfying.

Serving Suggestions

• Brunch: Serve with this Frittata and a Berry Parfait
• Weekend Breakfast Alchemy: Turn this into french toast.
  • Mix 1 egg with 2 tablespoons of milk
  • Soak a slice of almond pound cake in the milk mixture for 5 minutes
  • Fry the almond pound cake in a pan on medium heat with a tablespoon of butter
  • Serve with maple syrup and a dollop of Greek yogurt.
• Late Night: Top a slice with some almond butter and peach preserves for an elevated snack that will keep you satiated all night long

Storage and Shelf Life

Refrigerate: Keeps well in the refrigerator for up to a week in an airtight container.

Freezer: Freezes well for up to 3 months if wrapped well in plastic wrap or stored in a vacuum-sealed bag.

Reheat Instructions

If desired, preheat a toaster oven to 350˚, and reheat a slice for 2 minutes, until warmed through.

Final Thoughts

I know everybody is into baking sourdough these days, but I still think baking quick breads is a whole lot of fun and wayyyy more approachable. This is a delicious loaf of bread, not something you’ll have to work to keep alive. The question I would ask all the sourdough enthusiasts is: do you really think I need a refrigerated pet at this moment? That can’t even snuggle?!? Don’t we all have enough to deal with right now?

Seems to me this almond pound cake is just as satisfying without the long term commitment. It’s tender and sweet and goes great with a cup of afternoon chai.

Did you make this recipe? Please let us know how it went in the comments, we’d love to hear from you. And don’t forget to subscribe to my weekly newsletter!

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Almond Pound Cake

Course Breakfast, Dessert

Cuisine American

Special Diet Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Breakfast, Comfort food, Dessert, Snacks

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Equipment

• 1 KitchenAid mixer
• 1 9-inch loaf pan

Ingredients

• 3 tablespoons coconut milk
• ¼ teaspoon orange zest
• 1 tablespoon orange juice
• ½ cup almond butter
• ½ cup smashed banana about 1 small banana
• 3/4 cup coconut sugar + more for dusting the pan
• 3 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 ¼ cup almond flour
• ¼ cup brown rice flour
• 3 tablespoons tapioca starch
• 3 tablespoons oat flour
• 1 ½ teaspoon baking powder
• ½ teaspoon sea salt
• 1 tablespoon avocado oil
• 1 tablespoon sliced almonds

Instructions

• Preheat the oven to 350˚.
• Prepare a Loaf Pan: Brush a 9-inch loaf pan with a tablespoon of avocado oil, then sprinkle with coconut sugar to prevent the batter from sticking.
• Prepare the batter: In a medium sized bowl mix together the 1 ¼ cup almond flour, ¼ cup brown rice flour, 3 tablespoons tapioca starch, 3 tablespoons oat flour, 1 ½ teaspoons baking powder and ½ teaspoon sea salt. Set aside.
• Place 3 tablespoons coconut milk, ¼ teaspoon orange zest and 1 tablespoon orange juice in a small bowl. Mix and set to the side.
• Cream ½ cup almond butter and ½ cup banana in a KitchenAid mixer on medium high speed for 2 minutes, until very well mixed.
• Add ¾ cup coconut sugar.
• Add 3 eggs, one at a time, beating well between each addition. Next add 2 tablespoons of honey and 1 teaspoon vanilla extract. Fold the flour mixture into the batter gently.
• Add in coconut milk, orange zest and orange juice.
• Bake: Pour the batter into the pan, and sprinkle with 1 tablespoon sliced almonds.
• Bake for 45 minutes, rotating halfway through, or until a toothpick inserted in the center comes out clean.
• Let it cool in the pan for 10 minutes, then remove from the pan and cool on a rack.

The post Almond Pound Cake appeared first on Everyday Alchemy.

This Root Vegetable Salad with Easy Lemon Dressing was born out of my absolute obsession with root vegetables in the wintertime. On a cold day I want to eat food that was built for that type of weather. It turns out that root vegetables are full of the things our bodies need more in the wintertime: minerals. These help our bodies stay strong and fight off the cold and germs and all the environmental stress we encounter.

And I chose lemon juice because citrus is actually in season during the wintertime, and it’s full of vitamin C (that other nutrient we need a ton of in the cold season.) Mother Nature sure does know what she’s doing.

My favorite way to make this salad really work for you: meal prep your root veggies earlier in the week. With the roasting out of the way, you can throw this salad together in less than 5 minutes on a busy weeknight. 

So enjoy this super tasty, low fuss salad. It’s bound to make you feel good.

Feel Good Vibes

• Root vegetables are full of potassium, magnesium, and complex carbs that support energy and electrolyte balance in colder months.
  
• Citrus and fennel give us vitamin C and antioxidants that support immune function.
  
• Walnuts and olive oil spread the love with heart-healthy monounsaturated fats and omega-3 fatty acids that help reduce inflammation.

Ingredient Substitutions

• No red onion? Shallots or yellow onion.
• No sherry vinegar? Lemon juice, white wine or red wine vinegar.
• Any of the root vegetables can be substituted with hakurai turnips, kohlrabi, radishes, daikon, celery root or rutabaga. 
• No fresh thyme? Sub with fresh rosemary or marjoram.
• No spinach or kale? Arugula, mizuna or watercress.
• No fennel? Omit.
• No currants? Chopped Medjool dates.
• No walnuts? Pecans or pistachios.
• No Greek yogurt? Chevré or ricotta.

Recipe Tips & FAQs

• Pickled onions require just a few things: salt, acid and time. If your onions aren’t pickling after 20 minutes, check to see if there’s any liquid in the bottom of the bowl. If there is, that means you need more salt. If there isn’t, you probably need to add more vinegar. 9 times out of 10, I find people haven’t added enough salt when they have a problem making pickled onions.
• When roasting more than one type of root vegetable, it’s important to cook them separately. That way if one gets done before the others, you can remove it from the oven and let the others finish cooking.
• Another trick is to try to cut your root vegetables all the same size to ensure even cooking.
• If you’ve never worked with fennel before, it has a small core at the bottom. It’s easiest to use if you cut the stalks off the top, quarter the white bulb, and slice out the core by cutting diagonally down at the root end. You can save the fennel fronds (green fluffy plushes at the top) for a garnish.

Serving Suggestions

• Pair it with a bowl of Chicken and Wild Rice Soup.
• Serve it with this Asparagus Mushroom Frittata for lunch or dinner.
• Serve with this Roasted Pork Tenderloin.

Storage and Shelf Life

Make Ahead: The veggies can be pre-roasted up to 3 days ahead of time.

Refrigerate: Holds well in the refrigerator for 3 to 5 days.

Freezer: No.

Final Thoughts

The first time I made this Root Vegetable Salad with Easy Lemon Dressing, it was honestly a fridge cleanout type of sitch.

One of my favorite go-to dinners is a stupid easy salad, and that day I had some tasty roasted root veggies, super fresh lettuce, a lemon and a little bit of Greek yogurt.

I popped into my pantry and pulled out some currants and toasted walnuts, and there you go, a really satisfying dinner on the table in under 5 minutes.

Then it was time for the alchemy. I shmeared some Greek yogurt on the plate, placed the salad on top, and dug in. Dragging it through that yogurt transformed the flavor and texture into something worthy of a 5 star restaurant.

Next thing you know I’m recreating this salad for catering events and dinner parties because it deserved to be repeated. And now I get to share it with all of 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.

Print

Roasted Root Vegetable Salad with Easy Lemon Dressing

Course Salad

Cuisine American

Special Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Winter

Recipe Type Dinner, Lunch, Salad

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Ingredients

• For the Pickled Red Onion:
• ½ cup red onion sliced very thinly
• ¼ cup sherry vinegar red wine vinegar or lemon juice
• 1 teaspoon sea salt
• For the Salad:
• ½ cup sweet potatoes peeled and cut into 1 inch cubes
• ½ cup carrots peeled and sliced ¼ inch thick
• ½ cup parsnip peeled and sliced ¼ inch thick
• ½ cup beets peeled and cut into 1 inch cubes
• 4 cloves garlic crushed
• 4 tablespoons extra virgin olive oil for roasting
• ¼ cup extra virgin olive oil for dressing
• 4 fresh thyme sprigs
• 3 ounces baby spinach or other hearty green such as curly kale
• ½ cup fennel shaved thinly
• 2 tablespoons shallot minced
• ½ cup currants
• 1 cup toasted walnuts
• 2 tablespoons fresh lemon juice about 1 lemon
• ¾ cup Greek yogurt
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Make the Pickled Onions: Mix the ½ cup sliced red onions, ¼ cup sherry vinegar and 1 teaspoon of salt together in a bowl. Onions are pickled once they wilt and turn pink. This will take about 20 minutes.
• Preheat the oven to 400˚F. Separately toss the ½ cup sweet potatoes, carrots, parsnips and beets each with 1 clove of crushed garlic, 1 tablespoon of olive oil and salt and pepper to taste. Place each vegetable on its own quarter of a baking tray lined with parchment paper. Spread the 4 thyme sprigs over the top.
• Roast in the oven until tender, about 30 minutes. If one vegetable gets done before the others, remove it from the tray. Once the veggies are tender, remove from the oven and discard the thyme stems. Let them cool to room temperature.
• Toss together the roasted root veggies, 3 ounces spinach, 2 tablespoons minced shallot, ½ cup shaved fennel, ½ cup currants and 1 cup toasted walnuts. Add 2 tablespoons lemon juice and ¼ cup olive oil, mix to combine, and check the seasoning. Divide the ¾ cup of Greek yogurt by putting a dollop on each plate, top with the salad and serve.

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