Well, how did this Smoky Conch Peas with Sofrito and Andouille recipe come to be? I’ve recently been smitten with conch peas after picking up a bag from Marsh Hen Mill. After doing a little investigating, I liked them even more.

Marsh Hen Mill is a small family business on Edisto Island, South Carolina. In recent years there’s been a renewed interest and respect for Lowcountry and Gullah Geechee cooking, which originated in the barrier islands and Sea Islands of the Southeast.

One of the hallmarks of Lowcountry cooking is heirloom seeds too stubborn to disappear. Seeds like Carolina Gold rice, Sea Island red peas and conch peas carry the memory of the Gullah Geechee foodways that took root along the Sea Islands, where African and African American cooks, farmers and families shaped a cuisine out of survival, skill and deep agricultural knowledge.

Their modern revival has been supported by a wider community of growers, chefs, historians and seed keepers, but their survival begins with the people who kept planting, cooking and passing them down. These crops are inseparable from the Black coastal traditions that developed across the barrier islands and still give Lowcountry cooking so much of its soul.

As a chef, I tend to see food as a form of activism. I want to use ingredients that align with my values, and supporting seed diversity and small farms makes me feel really good about what’s on my plate, and what I post on this website for that matter.

That’s why I hope you’ll join me in preparing these Smoky Conch Peas with Sofrito and Andouille. It’s a simple, comforting dish, but it’s also a chance to cook with a little more curiosity about where our ingredients come from, who kept them alive, and why they’re worth carrying forward.

Feel Good Vibes

• Plant based fiber: Conch peas bring fiber and slow digesting carbohydrates that make this dish feel hearty and satisfying.
• Protein rich comfort food: Field peas and andouille add protein, making this cozy dish substantial enough to serve as a main or a hearty side.
• Antioxidant heavy sofrito: Tomatoes, peppers, onions, and garlic add vitamin C, lycopene, and other protective plant compounds.

Ingredient Substitutions

• No sofrito: sub a sautéed onion and bell pepper plus a cup of marinara sauce and a little garlic 
• No avocado oil: sub grapeseed oil or butter 
• No andouille sausages: sub fresh chorizo (will crumble) or kielbasa (very salty, use less)
• No conch peas: substitute (cooking time will vary for all of these)
  • fresh or frozen: pink eyed peas, lady peas, small lima beans, butter beans 
  • dried: black eyed peas or lentils
• No chicken stock: vegetable stock

Recipe Tips & FAQs

• Conch peas are an heirloom variety of Southern field pea, part of the cowpea family that traveled from West Africa through the Caribbean and into the American South through the transatlantic slave trade.
  • Cowpeas became a staple crop because they thrived in hot climates, tolerated poor soil, and were good for both people and land. 
  • The conch pea first appeared in Florida in the late 1800s, likely by way of the West Indies.
  • Small, pale and creamy, conch peas are often compared to lady peas and are prized for their gentle flavor and tender texture.
• Where to buy: Marsh Hen Mill on Edisto Island, South Carolina. You can find them online, or at Amazon/Whole Foods.
• Shortcut: This recipe uses a simple tomato, pepper and onion sofrito as the base. You can make it fresh here, or use a batch from my full sofrito recipe if you already have some tucked away.

Smoky Conch Peas Serving Suggestions

• Cozy Blanket Style: serve on top of a scoop of Carolina Gold Rice.
• “Protein Maxx”: Add some Crispy Chicken Thighs.
• Taco Tuesday: serve with some warm corn tortillas for an easy dinner.
• Hearty Breakfast: Add a crispy fried egg.

Storage and Shelf Life

Make Ahead: Sofrito can be prepared ahead of time.

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

Freezer: Can be stored in an airtight container for up to 3 months.

Reheat Instructions

Place the desired amount in a pot and reheat on medium heat, stirring frequently until completely warmed through.

Final Thoughts

The story of what lands on our plates goes so much deeper than the surface. It’s survival, it’s activism, it’s history, it’s political, it’s complicated, and it’s (hopefully) delicious.

Working with a special ingredient like conch peas reminds me that it’s always worth pausing for a moment before we eat to just be thankful. Lots of hands go into every dish, from the farmer to the truck driver to the grocery clerk to the cook and eventually to your plate. 

Even if you grew the ingredients in your own garden. Where’d your seeds come from? What have they been through to get there? Where would we be without the generations before us who have stewarded and safeguarded our crop biodiversity?

Have you tried this recipe 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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Smoky Conch Peas with Sofrito and Andouille

Smoky conch peas simmered with sofrito and andouille sausage for a comforting Lowcountry inspired dish full of field peas, peppers, tomatoes, and Southern flavor.

Course Dinner

Cuisine American

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

Season Fall, Summer

Recipe Type Comfort food, Dinner, Holiday, Sides

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 side servings

Equipment

• small Dutch oven optional

Ingredients

Sofrito:

• 1 tablespoon extra virgin olive oil
• 2 cups yellow onion sliced
• 2 cups red pepper sliced
• 2 cups roma tomatoes sliced
• 1 tablespoon garlic sliced thinly

Conch Peas:

• 1 teaspoon avocado oil
• 2 andouille sausages halved lengthwise, then quartered crosswise
• 1 ⅓ cups conch peas
• 2 ½ cups chicken stock
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Make the Sofrito: Heat 1 tablespoon of extra virgin olive oil over medium low heat in a small dutch oven or heavy bottomed saucepan. Add 2 cups each of sliced yellow onion, red pepper and roma tomatoes. Add a pinch of sea salt and stir. Cover with a lid and cook for 10 minutes, then add 1 tablespoon of thinly sliced garlic. Season to taste with sea salt and freshly cracked black pepper. Return the lid to the pot and continue cooking for half an hour, stirring every 5 minutes or so, until the vegetables are very tender. In the meantime, cook the conch peas.
• Cook the Peas: Heat 1 teaspoon of avocado oil in a medium sized saucepan over medium high heat. Add 2 andouille sausages, sliced in half lengthwise and quartered crosswise and cook in a single layer for 4-6 minutes, until the sausages are browned. Remove the sausages from the pan and add 1 ⅓ cups conch peas and 2 ½ cups of chicken stock. Season to taste with sea salt and freshly cracked black pepper. Bring the pot to a simmer and cover with a lid. Cook until the conch peas are tender and the liquid is mostly absorbed, about 25 minutes.
• Combine: Once the sofrito and the conch peas are completely tender, combine them with the andouille sausages in the dutch oven. Check for seasoning and serve.

The post Smoky Conch Peas with Sofrito and Andouille appeared first on Everyday Alchemy.

If you’re someone who’s nervous about improvising at the stove, sofrito is one of those recipes that can unchain you from your cookbook shelf. Knowing this foundational recipe is more like learning a skill than following a set of instructions. 

You can use it as a veggie side, a filling for tacos or savory pastries, blend it into a sauce, or use it as a topping on a flatbread or pizza. It can also be a base for soup, rice or pasta dishes. Honestly, the options actually are endless here. 

I love having some sofrito stashed away in my fridge for meal prep, and it’s great to batch out and tuck away in the freezer. 

If you’ve got no interest in a recipe that’s easy to make, easy to store, and easy on the taste buds, move along. Otherwise, your future dinners just got a whole lot tastier.

Feel Good Vibes

• Antioxidant heavy: tomatoes, peppers, onions and garlic bring vitamin C and lycopene to support normal immune function.
• Veggie based fiber: this adds fiber and flavor without gluten or grains.
• Made with heart healthy olive oil: extra virgin olive oil adds cardiovascular friendly monounsaturated fat.

Ingredient Substitutions

• No olive oil: avocado oil, grapeseed oil or butter
• No Vidalia onions: white, yellow or red onions
• No red peppers: green, yellow, orange or purple
• No fresh tomatoes: canned diced tomatoes, drained 
• No fresh garlic: ½ teaspoon garlic powder
• No smoked paprika: sweet paprika if you don’t mind losing that smoky flavor. 

Recipe Tips & FAQs

• Sofrito is one of those dishes that somehow manages to get even better the day after you cook it, so it’s great to make it ahead of time in a big batch.
• Quality ingredients are important here. Make sure you’re using good extra virgin olive oil and fresh vegetables.
• Sofrito is to Spanish cooking what mirepoix (onions, carrots, celery) is to French and the trinity (onions, bell peppers, celery) is to Creole. It’s a great foundational recipe. Use the flavor profile this creates to put a twist on some of your own favorite creations.
• Low and slow: I know I say this a lot, but cooking this recipe low and slow is worth it. Break out the crock pot if you have to, this one is not trying to be rushed.
  • In a small crock pot, add the olive oil, onions, peppers, tomatoes, garlic, smoked paprika, sea salt and black pepper to a small slow cooker and stir to combine. Cook on low for 4–5 hours, stirring once or twice if you’re around, until the vegetables are completely soft and collapsed.
  • Remove the lid and continue cooking on high for 30–60 minutes, stirring occasionally, until some of the excess liquid cooks off and the sofrito is soft, saucy and jammy. For a thicker texture, transfer it to a pot and simmer uncovered for 10–15 minutes.

Sofrito Serving Suggestions

• Easy Weeknight Meal: Serve with Roasted Chicken Thighs and Carolina Gold Rice.
• Get Saucy: Blend it up and serve with Chickpea Panisse.
• Fish Friday: It’s sooo good with this Almond & Parmesan Crusted Flounder recipe.
• Brekkie: Serve it with fried or scrambled eggs.

Storage and Shelf Life

Make Ahead: Highly recommend making this recipe ahead of time. Like most slow cooked recipes, it tastes better the next day.

Refrigerate: Can be stored in an airtight container for up to a week.

Freezer: Can be stored in an airtight container for up to 3 months.

Reheat Instructions

Place the desired amount in a pot and reheat on medium heat, stirring frequently until completely warmed through.

Final Thoughts

Making sofrito is like capturing all that delicious summer sunlight in an airtight container to store in your fridge. For me, it was love at first sight with this one.

I remember being smitten by sofrito when I was a student at the Culinary Institute of America. I was dead broke and I would make a big batch of this and just eat it by the bucketful, mostly with fresh tortillas and eggs from the local tienda in Poughkeepsie, New York. 

I just never got sick of it. At the time I was very much obsessed with everything Latin American culture, an unavoidable reality after meeting so many amazing students from Mexico and South America. I’ve never really recovered honestly. Traveling through Spanish speaking countries is one of my favorite pastimes. In between trips, eating sofrito is a way to visit without leaving my kitchen.

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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Sofrito

Smoky slow-cooked sofrito with onions, peppers, tomatoes, garlic and paprika. Use as a sauce, side, filling or flavor base.

Course Side Dish

Cuisine Spanish-inspired

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

Season Fall, Summer

Recipe Type Sauce, Sides

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2 cups

Ingredients

• 1 tbsp olive oil
• 1 ½ cups Vidalia onions sliced (about 2 medium)
• 1 ½ cups red peppers cored and sliced thin (about 2 small)
• 1 ½ cups fresh tomatoes cored and sliced thin (about 3 romas)
• 2 cloves garlic sliced
• ½ teaspoon smoked paprika
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• To make the sofrito, in a medium sized dutch oven heat the tablespoon of olive oil over medium heat.
• Add the 1 ½ cups each sliced onions and red peppers and turn the heat down to medium low. Season with a little sea salt and freshly cracked black pepper. Cook covered for 10 minutes, stirring often, then add 1 ½ cups sliced tomatoes, 2 cloves of sliced garlic and ½ teaspoon smoked paprika. The vegetables should be starting to get tender, but if they are browning at all, turn the heat down.
• Cover and continue to cook for another 45 minutes, stirring every 10 minutes or so, until the vegetables are completely tender. Remove the lid and cook on low for 15-30 minutes, until most of the liquid has cooked off. The consistency should be soft, saucy, and concentrated, with jammy vegetables that still hold a little texture.
• Check for seasoning. Serve hot, or cool down and refrigerate in an airtight container for up to a week.

The post Sofrito appeared first on Everyday Alchemy.

There’s so many Georgia summertime favorites in this Smoked Trout and Grilled Green Tomato Salad. I mean, what’s not to love? You’ve got smoky rainbow trout, tart green tomatoes and sweet Vidalia onions. And if you haven’t tried my Roasted Tomato Dressing yet, have you even truly lived???! It’s creamy. It’s tangy. It’s a full on tomato celebration.

Feel Good Vibes

Protein rich smoked trout gives this salad main character energy, so move over grazing board, salad season is here.

Green tomatoes, lettuce, and Vidalia onion add fiber and juicy, skin nourishing hydration, plus a range of seasonal produce nutrients.

Aged Gouda brings the calcium, protein, vitamin K2 and B12 to support bone health, nerve function and red blood cell formation. 

Ingredient Substitutions

• No bacon: toasted pecans, pine nuts or croutons
• No Vidalia onion: sweet white onion or red onion
• No green tomato: zucchini, squash or eggplant
• No smoked GA trout: smoked salmon
• No Roasted Tomato Dressing: this creamy Parmesan Dressing
• No aged gouda: shaved Parmigiano-Reggiano or Pecorino-Romano

Recipe Tips & FAQs

• Atlantans, I’m a big fan of Diana’s Specialties smoked trout. You can find a list of retailers who sell their local Georgia smoked trout here. I’m a big fan of the Floral Park Market myself.
• Vidalia onions are very special onions that hail from Vidalia, Georgia. They are known for being exceptionally sweet and mild flavored. They are typically available from late April through August in most major grocery stores.
• Green tomatoes are easy to come by at your local farmers market during the summer months. I’ve also spotted them in Publix supermarkets in July, August and September.
• To properly wash your salad greens, fill a large bowl with cold water. 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.

Serving Suggestions

• Odds are good you’re checking this recipe out during Vidalia onion season, so you should definitely check out this Vidalia Onion Party Dip.
• If you’re looking for another salad that really captures the essence of summertime, check out my Tomato & Peach Caprese. It’s a banger.
• Once you fall in love with this Roasted Tomato Dressing, you can use it to make this Spinach and Arugula Salad.

Storage and Shelf Life

Make Ahead: The Roasted Tomato Dressing can definitely be made ahead of time, up to 5 days in advance. Bacon, grilled Vidalias and green tomatoes can be cooked and held in the fridge for up to 3 days. 

Refrigerate: These salad components can be prepped in advance and stored in the fridge separately. Once the lettuce is dressed, it won’t hold up in the refrigerator. 

Freezer: A salad?! Eww, no.

Final Thoughts

When it gets hot enough to fry an egg on the roof of your garden shed, it’s salad season. Fresh, vibrant, seasonal produce is what we’re talking about here, people. 

Simple preparations like this Smoked Trout and Grilled Green Tomato Salad will fill you up with all the summer feels and get you back out there enjoying your summer before that sun sets.

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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Smoked Trout and Green Tomato Salad

Smoked Georgia trout, green tomatoes, Vidalia onions, bacon and aged Gouda make this summer salad smoky, tangy, and satisfying.

Course Salad

Cuisine American

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

Season Fall, Summer

Recipe Type Dinner, Salad

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Equipment

• cast iron skillet or grill

Ingredients

• 2 slices thick bacon cut into small strips
• 1 Vidalia onion ½ inch slices
• 1 green tomato ½ inch slices
• 1 roasted pepper red, yellow or orange, sliced into bite sized pieces
• 1 small head lettuce washed and chopped
• ½ cup Roasted Tomato Dressing
• 1 fillet smoked Georgia trout about 6 ounces
• ½ cup aged Gouda crumbled
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Place 2 slices of bacon cut into small strips into a small, cold skillet. Turn the heat to medium, and cook until the bacon is crispy and the fat is rendered, stirring occasionally, about 12 minutes. Drain the fat and put the bacon on a paper towel. Reserve the fat for another use, if desired.
• Heat a large cast iron skillet on medium high heat. Slice a Vidalia onion into ½ inch slices, and cook in a single layer on both sides until slightly charred, about 3 minutes per side, no need for oil. Place in a metal or glass bowl and cover with a lid, allowing to steam while you cook the other vegetables.
• Repeat the process with a green tomato sliced into ½ inch thick pieces.
• Mix together in a large bowl: Cut the grilled onions and tomato into bite size chunks. Slice a roasted pepper into bite size pieces. Add a small head of washed and chopped lettuce to the bowl and dress with ⅓ of a cup of the Roasted Tomato Dressing, and add the rest if desired. Season to taste with sea salt and freshly cracked black pepper. Garnish with a crumbled fillet of smoked trout (skin removed) and ½ cup crumbled aged Gouda cheese.

The post Smoked Trout and Grilled Green Tomato Salad appeared first on Everyday Alchemy.

Wow, writing this Buckwheat Galette recipe really sent me.

I first got to taste this dish in St. Malo, on the Brittany coast in France. I was on a trip for my 30th birthday, in the home of my ancestors. They hadn’t lived there for centuries, but it was from here that my father’s forebears made their way to Canada and eventually spread to Michigan, where I was born. 

On that trip, after enjoying Paris for several days, we wandered up to St. Malo, where we took bike rides along the coast to Cancale. There, straddling an ancient wall made up of oyster shells, I ate an oyster the size of my fist aptly named “Pied de Cheval” (horse’s foot). We called it my birthday cake.

To my left, vendors were selling all kinds of oysters right there on the street. To my right, there was the beach, and centuries-old oyster beds tucked right there into the ocean. And beyond that, the never ending horizon. What a place to celebrate a milestone birthday.

On the first day in St. Malo I also discovered the most incredible breakfast. It was a buckwheat galette with fried eggs, swiss cheese and stewed sweet onions, very popular in this part of France. My god, it shook me to my core. I had to have it every day for breakfast for the rest of the trip, and when I came home I began perfecting my own version. 

The crunchy, nutty galette, the gooey, melted swiss cheese and sweet onions all topped off with a perfectly fried egg with the goldenest of runny yolks. Ugh… Fifteen years later, I still salivate just thinking about it, and it’s still in my rotation.

A buckwheat galette in St. Malo, circa 2011

30 year old me, feeling très Parisian. Circa 2011

Feel Good Vibes

• Buckwheat is naturally gluten free and brings more fiber and minerals than a standard white flour crepe.
• Eggs and Swiss cheese add satisfying protein and fat, making this feel like a real meal rather than a delicate breakfast pastry.
• Onions and arugula add prebiotic fiber, antioxidants, and freshness, balancing the richness of the butter, cheese, and egg.

Ingredient Substitutions

• Light buckwheat flour: dark buckwheat flour (crepe will be darker)
• Muscovado sugar: coconut sugar, maple sugar, turbinado sugar or cane sugar if not avoiding refined sugars.
• Sweet rice flour: King Arthur gluten free all purpose flour
• Butter: ghee can be used to cook the crepe batter
• Melted onions: grilled veggies (peppers, squash, zucchini, eggplant)
• Swiss cheese: sliced provolone, mozzarella, havarti or gouda
• Over easy fried or poached eggs: sliced prosciutto or ham
• Arugula: spinach, watercress
• Lemon: sherry or champagne vinegar
• Olive Oil: avocado or grapeseed oil

Recipe Tips & FAQs

• Where to find light buckwheat flour: You don’t have to use light buckwheat flour, but I think it looks more appetizing. I love this Bouchard Family Farms light buckwheat flour. 
• What’s the golden rule with making pancakes and crepes? You’ve got to accept the fact that the first one you cook usually doesn’t turn out right. Usually the temperature needs to be adjusted, or maybe you add too much or too little batter. Don’t be hard on yourself. You’ll know you’ve got it dialed in when the bottom gets golden brown and the top layer has a nice amount of little lacy holes in it.
• The trick with the melted onions is to cook them with a lid on in a heavy bottomed pot and go nice and slow. If they start to brown, stir and lower the heat.
• A galette sometimes means “cake” in French, but in the somewhat independent region of Brittany, a galette is actually something similar to a crepe. The main differences are the addition of buckwheat flour, which lends a nutty flavor to this dish, and the choice of a savory filling in lieu of something sweeter.
•  The batter needs to rest overnight, so prep a day ahead. The good news is the batter will last up to 4 days in the refrigerator. You’ll be grateful to find it waiting for you so you can easily make a quick breakfast, lunch or dinner and add any type of filling your heart desires.

Serving Suggestions

• The buckwheat crepe can be filled with anything you want. I recommend the roasted sweet potatoes & spinach filling from this delicious wrap for a tasty lunch.
• Serve it along with this Asparagus Mushroom Frittata for a weekend brunch.
• I’m not really into dessert crepes myself, but if that’s your thing, here’s a whole slew of ideas.

Storage and Shelf Life

Make Ahead: Crepes and melted onions can (and should) be made ahead of time

Refrigerate: Components can be stored separately in airtight containers for 3-4 days.

Freezer: Crepes can be frozen individually and stored in an airtight container for up to a month.

Reheat Instructions

To reheat the crepes, preheat a large nonstick skillet over medium heat. Warm up the crepes for 30 seconds in the pan. Quickly place a piece of swiss cheese on top.

To heat up the melted onions, place the desired amount in a saucepan over medium heat until warmed through.

Final Thoughts

I know it’s silly, but I get that sweet sort of heartache when I look back at pictures of my 30th birthday trip. I’m just so grateful that it happened. Getting to explore your roots is such an enlightening experience, especially when it involves food. 

Diving into the cuisine of your forebears and finding dishes to pull back into the present, dishes that you can create thousands of miles away from where they enjoyed them, keeps me connected to my family and my past. 

When I eat a buckwheat galette for breakfast or buy butter imported from Brittany (as I did earlier this spring), I get a chance to daydream about what my ancestors were like, and imagine a day in the life of a 16th century Mr. or Mrs. LeRoy. I imagine them walking the beach of St. Malo, harvesting mussels under the ramparts, or at least haunting the famous tide pool, where a very dramatic descendant would one day stand around eating a buckwheat galette and thinking about them. Maybe they got to plunder English and Portuguese ships on the open seas (given St. Malo’s colorful history, it’s not much of a stretch to assume I might have some corsair blood in me). 

If they were pirates, that’s pretty epic. But centuries later, I’d like to give some of the bounty back by sharing this incredible Buckwheat Galette recipe with you.

On the beach in St. Malo, circa 2011

Bon Secours seawater tide pool in St. Malo, circa 2011

Have you tried this recipe 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 favourable winds for your next voyage. 

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

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Buckwheat Galette

Buckwheat galette with Swiss cheese, melted onions, fried eggs, and arugula is a savory French-inspired breakfast, brunch, or light dinner.

Course Breakfast

Cuisine French-inspired

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

Season Fall, Spring, Summer, Winter

Recipe Type Breakfast, Holiday

Cook Time 1 hour hour 30 minutes minutes

Resting Time 8 hours hours

Total Time 9 hours hours 30 minutes minutes

Servings 18 galettes

Equipment

• non-stick crepe or omelet pan

Ingredients

Galette: batter must rest overnight

• 2 cups buckwheat flour
• 1 tablespoon muscovado sugar
• 1/4 teaspoon sea salt
• 1 egg
• 4 cups milk
• 1 tablespoon unsalted butter

Melted Onions

• 2 tablespoons unsalted butter
• 1 pound vidalia onions peeled and thinly sliced
• 1.5 tablespoon sweet rice flour
• 1 cup milk
• 2 tablespoons heavy cream
• Pinch of freshly grated nutmeg
• Sea salt to taste
• Fresh cracked black pepper to taste

To Assemble:

• Crepe batter
• 3 tablespoon unsalted butter
• Melted Onions
• 20 slices high quality swiss cheese
• 20 over easy fried or poached eggs
• 1 bunch arugula
• 1 lemon
• ¼ cup extra virgin olive oil

Instructions

• Make the Galette Batter: Melt 1 tablespoon of the butter in a small pot over medium heat.
• Combine 2 cups of buckwheat flour, 1 tablespoon muscovado sugar and ¼ teaspoon sea salt in a large bowl.
• Whisk 1 egg in a large bowl, then add 4 cups of milk. Blend the liquid into the dry ingredients. Next, whisk in 1 tablespoon of melted butter until smooth.
• Store covered in the fridge until ready to use. The batter will need to chill for at least 8 hours.
• Make the Melted Onions: Melt 2 tablespoons unsalted butter in a large saucepan. Cook 1 pound of thinly sliced vidalia onions, covered, on low to medium heat until translucent, stirring frequently, about 30 minutes.
• Add 1.5 tablespoons of sweet rice flour, stirring until it’s combined. Then whisk in 1 cup of milk and 2 tablespoons of cream. Grate a pinch of fresh nutmeg into the sauce and let it come to a simmer, whisking frequently and making sure to scrape the bottom of the pan so the sauce doesn’t scorch. As soon as the sauce comes to a rapid simmer the heat has activated the starch, and this causes it to thicken. Remove it from the heat. Season with sea salt and freshly cracked pepper to taste and chill until ready to use.
• When you are ready to make the galettes, melt a small pat of butter on medium heat in a non-stick crepe or omelet pan.
• Once the pan is hot, ladle 2 ounces of batter into the pan. Use a quick rotating motion to make the thin batter coat the bottom of the pan, or use a crepe spatula to spread the batter evenly.
• Cook for 15 seconds and then using a spatula and your hands, flip the galette on its other side. Add a slice of cheese and top with a tablespoon of melted onions. Fold the galette in half and transfer to a plate. Continue making the rest of your galettes.
• Cook your eggs according to your desired outcome, then place an egg on top of each galette. Toss the arugula with lemon juice and olive oil, place a small amount on the galette and enjoy immediately.

The post Buckwheat Galette appeared first on Everyday Alchemy.

Why should you make these Venetian Almond-Carrot Cakes?  Well, I’ll just start this off by saying that I’m the kind of person that loves carrot cake so much, I literally served it at my wedding. Seriously, lifelong fan over here. I lived to go eat dinner at Lettuce Souprise You as a little kid, where every meal was topped off with my own giant piece, complete with a frosted carrot on top.

So I approached this recipe development with a pure heart and a desire to bite into a sliver of childhood nostalgia, all the while knowing that my 45 year old body isn’t so forgiving when I eat giant pieces of cake. 

Thankfully, the Italians have been making their own chic little version of carrot cake for centuries. This cake originated around the 1600s within the large Jewish community located in Venice. I just had to modify it to make it gluten and refined sugar free.

Feel Good Vibes

• Carrots bring the beta-carotene, a plant compound the body can convert to vitamin A, supporter of eye health, immune function, and healthy skin.
• Almond flour adds healthy fats, fiber, vitamin E, and minerals, making this a more nutritious choice than a standard white flour cake.
• Olive oil contributes heart-healthy monounsaturated fats that keep the cake moist without relying on butter. 

Ingredient Substitutions

• No gluten free flour: make your own blend:
  • 4 Tbsp + 2 tsp brown rice flour
  • 1 Tbsp + 1 ¼ tsp potato starch
  • 1 Tbsp white rice flour
  • 1 Tbsp tapioca starch
• No almond flour: pecan, hazelnut or pistachio flour
• No fennel seed: sub ½ teaspoon ground anise seed or ground cardamom
• No carrots: sub parsnips
• No muscovado sugar: sub ¾ cup date sugar
• No eggs: sub ½ cup aquafaba (chickpea cooking liquid)
• No orange: sub lemon zest and juice, and add an extra tablespoon of muscovado sugar
• No Greek yogurt: sub ice cream or whipped cream
• No local honey: sub date syrup or pomegranate molasses

Recipe Tips & FAQs

• Toasting your almond flour will give this cake a deeply complex, nutty flavor. Spread it in an even layer on a baking sheet, and bake at 325˚F for 5-10 minutes or until golden brown. Keep a close eye on it, as it can burn quickly!
• If you prefer to make a large cake instead of individuals, I recommend using an 8 inch cake pan. I have tried turning this into a bundt cake, but I wasn’t successful, so I would avoid that.
• I prefer silicone baking molds to metal ones because it is so much easier to get the cakes out of the molds. If you do prefer to use a metal tin, I would employ some paper cupcake liners.

Venetian Almond Carrot-Cakes Serving Suggestions

• Tastes great with homemade Maple Sugar Ice Cream for a composed dessert.
• Make a dessert board and serve it with Chocolate Chinchilla and an Almond Pound Cake.
• Chic dinner party menu:
  • Peach and Tomato Caprese
  • Almond and Parmesan Breaded Flounder, Sautéed Greens and Chickpea Panisse
  • Venetian Almond-Carrot Cakes

Storage and Shelf Life

Make Ahead: cake can be made ahead, up to 5 days in advance. Once cool, wrap it up tight in plastic wrap for storage.

Refrigerate: holds well in the refrigerator for up to 5 days.

Freezer: can be stored in the freezer, after baking and cooling, for up to a month. 

Final Thoughts

It feels like we fall on one of two sides when it comes to sweets. You’re the type of person that needs a frosted cake/insulin rocket (with sprinkles!), or you’re the type of person that enjoys a more subtly sweet dessert, the kind that doesn’t make you feel like crawling in a hole and dying 45 minutes after you eat it. 

I belong in the second group, and so you can bet this recipe is going to have flavor and nuance and just a hint of sweetness. It’s for those of us that have super fond memories of eating frosted carrot cake in the ‘80s, but wouldn’t be able to conquer a whole piece of it today. I still miss those cute little frosted carrots though!

Have you tried these Venetian Almond Carrot-Cakes 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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Venetian Almond-Carrot Cakes

Venetian Almond & Carrot Cakes are gluten free and refined sugar free cakes made with olive oil, orange, fennel, and toasted almond flour.

Course Dessert

Cuisine Italian-inspired

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

Season Fall, Spring, Winter

Recipe Type Dessert, Holiday, Snacks

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Equipment

• silicone muffin mold or cupcake liners if using a metal tin

Ingredients

• 7 ounces medium carrots peeled and roughly chopped (about 1 ½ cups)
• ½ cup extra virgin olive oil
• ½ cup light muscovado sugar packed
• 2 large eggs at room temperature
• ¼ teaspoon orange zest
• ¼ cup orange juice
• ½ cup gluten free flour
• 6 tablespoons almond flour toasted
• 1 ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fennel seed lightly crushed
• ½ teaspoon sea salt

Optional Garnish:

• Greek yogurt to serve
• Local wildflower honey to serve

Instructions

• Arrange a rack in the center of the oven. Heat the oven to 325˚F if you need to toast your almond flour (see FAQs for instructions). Once your almond flour is toasted, heat the oven up to 350˚F.
• In a blender, combine 7 ounces peeled and roughly chopped carrots (about 1 ½ cups), ½ cup extra virgin olive oil, packed ½ cup light muscovado sugar, 2 large room temperature eggs, ¼ teaspoon orange zest and ¼ cup of orange juice. Blend until smooth, about 30 seconds.
• Now add ½ cup gluten free flour, 6 tablespoons toasted and cooled almond flour, 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon lightly crushed fennel seed and ½ teaspoon sea salt. Blend again until smooth, about 15 seconds.
• Line a muffin pan with cupcake liners if desired. Divide the batter evenly between the muffin cups, filling them ¾ of the way full. Place in the oven on the middle rack and bake for 20 to 25 minutes, rotating halfway through.
• Cool for 10 minutes, then remove the cakes from the muffin pan and cool on a wire rack until room temperature. Can be stored in an airtight container at room temperature for up to 72 hours.
• Serve with Greek yogurt & local wildflower honey, to taste.

The post Venetian Almond-Carrot Cakes  appeared first on Everyday Alchemy.

This Almond and Parmesan Breaded Flounder recipe is one of the techniques I lean on the most, and one I know you’ll want to use again and again.

The almond flour and parmesan create a nutty, almost buttery crust. The flavor reminds me a lot of fish almondine, a classic dish I learned as a student at the Culinary Institute of America, but instead of adding slivered almonds to a sauce, this recipe uses almond flour in the breading itself, giving the dish a serious texture upgrade.

And if you’re wondering how to fry fish in your kitchen without smelling up the whole house, try boiling a small pot of water with a couple tablespoons of vinegar in it. It will help cut through lingering fish and frying odors.

Ingredient Substitutions

• No gluten free flour: Tapioca, arrowroot or cornstarch.
• No egg: 1 tablespoon ground chia seeds to 3 tablespoons of water.
• No Parmigiano-Reggiano: Pecorino Romano.
• No Italian seasoning: Freshly chopped parsley or a pinch of fresh thyme.
• No flounder: Any thin white fish such as cod, sole or hake will do. Even thin trout fillets would be delicious.
• No avocado oil: Any neutral oil with a high smoke point.

Feel Good Vibes

• Flounder is a great source of protein, along with vitamins and minerals like selenium and B12.
• Almond flour is a lower carb source than typical breadings, and brings healthy fats and vitamin E.
• Real Parmigiano-Reggiano is lactose free and a great source of protein and calcium.

Recipe Tips & FAQs

• This dish is only as good as the quality of the ingredients. Make sure you use the freshest fish and real Parmigiano-Reggiano!
• 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 three shallow bowls. Put egg wash in the left bowl. Seasoned almond flour on the right. 
  • Place the fish fillets 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.
  • Coat the fish fillets in the flour, patting off the excess. 
  • Dip them 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 10 minutes to let the breading settle in.
• A fish spatula is the best way to flip these fillets over in the frying pan. I only use this one from the Cook’s Warehouse. It’s the best shape/size/weight/material for flipping, and it’s also great for flipping meat and vegetables.
• If you’re worried about the fish sticking:
  • Use a heavy bottomed skillet or a non-stick frying pan.
  • Preheat the pan before adding the fish.
  • If the fish isn’t releasing from the pan, it needs to cook longer. It will release once it’s ready.

Almond and Parmesan Breaded Flounder Serving Suggestions

• Sunday Supper: serve with Collard Greens and Carolina Gold Rice.
• Lighter Weeknight Meal: Spinach and Arugula Salad with Roasted Tomato Vinaigrette.
• Italian Fish & Grits: Serve with creamy polenta and garnish with fresh microgreens.
• I also love cutting the fillets into strips and making fried fish fingers. Omit the parmesan and the Italian seasoning and these make a great filling for fish tacos.

Storage and Shelf Life

Make Ahead: Fresh fish can be breaded and held for up to 18 hours in the refrigerator or individually frozen. Defrost in the refrigerator in a paper towel lined container before cooking.

Refrigerate: Cooked fish can be refrigerated for up to 48 hours.

Freezer: Only recommended for raw, breaded flounder. 

Reheat Instructions

Preheat the oven to 400˚F. Place the fried fish on a baking sheet with a resting rack. Reheat until warmed through, about 7 to 10 minutes, depending on size. Reheating in an air fryer is recommended as well.

Final Thoughts

Just wanted to mention that this crust works for more than seafood. It’s great for a chicken cutlet or pork cutlet as well. Come to think of it, I already have a recipe on the site for Almond Breaded Chicken Cutlets. Ha! See, I wasn’t kidding you when I said I love this technique!

Have you tried this Almond and Parmesan Breaded Flounder 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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Almond and Parmesan Breaded Flounder

Almond and parmesan breaded flounder pan fried until golden and crisp. It's a gluten free seafood dinner with weeknight range, ready in under 30 minutes.

Course Dinner

Cuisine French-inspired

Special Diet Gluten Free, Refined Sugar Free, Soy Free

Season Fall, Summer

Recipe Type Dinner

Prep Time 18 minutes minutes

Cook Time 10 minutes minutes

Total Time 28 minutes minutes

Servings 2 servings

Ingredients

• ½ cup gluten free flour
• 1 egg
• 1 tablespoon water
• ¾ cup almond flour
• ½ cup Parmigiano-Reggiano
• ½ tsp Italian seasoning
• ½ tsp onion powder
• 2 flounder fillets
• ½ cup avocado oil
• 1 teaspoon sea salt
• Freshly cracked black pepper

For Garnish:

• 1 lemon wedged

Instructions

• Set Up Breading Station: Gather 3 shallow dishes that are big enough to dip the cutlets into.
• Fill one with ½ cup of gluten-free flour.
• Crack an egg into the second dish, and add a tablespoon of water. Whisk to create an egg wash.
• In the third dish, combine ¾ cup almond flour, ½ cup parmigano-reggiano, ½ teaspoon Italian seasoning, ½ teaspoon onion powder, 1 teaspoon sea salt and freshly cracked black pepper to taste.
• Place a resting rack on a baking sheet and set aside.
• To keep from coating your hands in the breading mixture, attempt to keep one hand dry and one hand wet. Meaning, use one hand for the flour and the almond flour, and your other hand for the egg wash.
• Dip your 2 flounder fillets, one at a time, into the flour blend. Coat evenly, making sure to pat off any excess flour.
• Next dip the fillets, one at a time, in the egg wash, coating evenly. Let the extra egg wash drip off while holding the fillet suspended over the egg wash momentarily.
• Finally, coat the fillets in the almond flour mixture.
• Let the fillet sit for 10 minutes. This will help the flours adhere.
• Fry: Heat a ½ cup avocado oil to 350˚F in a large cast iron skillet, making sure the oil comes up no higher than halfway up the side of the pan.
• Depending on size, fry the fillets for 3-5 minutes on each side, or until golden brown and cooked through.
• Remove the fillets to a paper towel to drain off the excess oil. Serve hot with a wedge of lemon.

Notes

Note: The key to safely frying is to get the fillets as close to the oil as possible before placing them in the oil, laying down the side closest to you first so that if the oil splashes, it splashes away from you.

The post Almond and Parmesan Breaded Flounder appeared first on Everyday Alchemy.

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 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.

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.