This deeply flavorful caponata recipe cleverly trades out traditional eggplant for roasted cauliflower and uses an oven in place of deep-frying. The idea comes from Easy Wins by Anna Jones and has become an absolute favorite.
I tend to think of caponata as a Sicilian medley of the sun-soaked flavors of summer cooked down into a deeply flavorful tangle of ingredients. Rich bursts of eggplant, pepper, tomatoes, celery, zucchini and the like are mixed with an agrodolce (sweet-sour) sauce and enjoyed as an accompaniment or part of an antipasto platter. It’s a classic for a reason. That said, the version I’ve been making the most this year comes from Easy Wins by Anna Jones. Anna’s version is ideal in colder months as it cleverly trades cauliflower for the eggplant and uses the oven in place of frying and I absolutely love this version.
Team Caponata
So many of the cooks I know love caponata. It’s wildly adaptable, and it just gets better as you let the flavors meld, refrigerated, in the days after cooking. It can be served either warm or room temperature. Let’s say you have caponata in the refrigerator. If you also keep something sparkling to drink, some toasted nuts, maybe a wedge of good cheese, sourdough, etc. you’re ready to host on the fly. A quick spread becomes a breeze to pull off.
The Process
This caponata is a breeze to make and comes together in a few primary steps. First you roast the cauliflower, celery, and red onion in a bit of olive oil. Once those are roasted they’re combined with the remaining ingredients including tomatoes, capers, olives, and dates (or raisins). Give it all a good stir. The roast in an oven until everything is thick and concentrated. Serve topped with herbs and serve warm or at room temperature.
What to Serve with Caponata
There are endless ways to enjoy this caponata. Here are some favorites:
With bread: If you want to keep it simple, simply serve the caponata alongside good, toasted bread. Or, take it up a notch and make bruschetta – slather grilled bread with a bit of burrata and then top with the caponata.
Tossed throughout pasta: This is the ultimate quick meal. Cook a favorite pasta and stir the caponata throughout. Level up by making it with homemade pasta.
With Polenta: this is one of my favorite options. I like a bowl of creamy polenta topped with this cauliflower caponata, finished with a showering of grated cheese or baby swirl of creme fraiche and some snipped chives.
Savory brunch: As a make-ahead option the caponata is great alongside a frittata and a bunch of potatoes or artichokes. I love itwith smashed skillet potatoes, or a big-wedge version of oven fries (dial up the cooking time).
With Potatoes in general: Related, there’s something about the way this caponata melds with potatoes that makes it the ultimate cozy, comfort food. It’s great as a topping to piping hot baked potato. Another good option is over mashed potatoes.
More Anna Jones
Anna is UK-based, but her fantastic books are available in the U.S. as well. And you can follow her for inspiration and recipes on a number of channels!
Make this Greek salad dip recipe with fresh veggies, a homemade vinaigrette, and creamy yogurt. With minimal prep time, it…
Make this Greek salad dip recipe with fresh veggies, a homemade vinaigrette, and creamy yogurt. With minimal prep time, it has a total time of mere minutes and is great to serve as an appetizer, snack, or light meal!
Part Salad, Part Dip, One Hundred Percent Delicious
Wanna know the only thing better than a Greek salad? A Greek salad you can dip!
Yep, you read that right. This Greek salad dip has all the crisp texture and tangy flavor of a traditional salad. However, we skip the lettuce and use a tangy yogurt dip as the base.
It’s nutritious, savory, and fun to eat! Plus, it comes together in minutes and is perfect for afternoon snacks or preparing for a party.
What’s In This Greek Salad Dip?
Yogurt – Use plain, full-fat yogurt. We prefer the tangy flavor and boost of protein that Greek yogurt provides, but regular yogurt will also work.
Tomatoes – We use grape tomatoes, but cherry tomatoes also taste great.
Kalamata Olives – Green olives will also work. Or, omit them completely if you aren’t an olive fan.
Cucumber – We recommend using Persian or English cucumbers because they have fewer seeds and thinner skin.
Red Onion – Slice it thinly for a bit of crunch and tangy flavor in every bite.
Olive Oil – This forms the base of the dressing.
Seasonings – Salt, pepper, and dried oregano add a savory, herbaceous taste to the dressing.
Lime Juice – Freshly squeezed is best! The acidity cuts through some of the heaviness of the fats and creates a vibrant, well-rounded dressing.
Vinegar – We use white vinegar, but apple cider vinegar also works.
Combine, Layer, and Eat!
Create the yogurt layer. Add the Greek yogurt and a dash of salt to a bowl. Mix until smooth.
Prepare the salad. Combine the sliced grape tomatoes, Kalamata olives, cucumber, and red onion in a separate bowl.
Make the dressing. Whisk the olive oil, salt, pepper, oregano, lime juice, and vinegar in a small jar or bowl until smooth.
Toss. Pour the dressing over the salad ingredients, and toss gently to combine and coat.
Layer. Spoon the Greek salad over the yogurt in the serving bowl.
Garnish. Sprinkle fresh herbs on top and sprinkle seasonings like sumac or za’atar. Enjoy with your favorite dippers!
Serving Suggestions
Serve this Greek salad dip with all your favorite dippers! Carrot sticks, celery, bell peppers, pita bread, crackers, pretzels, pita chips, and tortilla chips all make great options!
Can I Make This Recipe Ahead of Time?
If you want to prepare in advance, combine the yogurt and salad in separate bowls. Store them in the fridge for one to two days. Then, just assemble the dip when you’re ready to serve, and enjoy it cold.
Pour the dressing over the salad ingredients, and toss gently to coat everything evenly.
Spoon the prepared Greek salad mixture over the yogurt dip in the serving bowl.
Optionally, garnish with additional fresh herbs, such as parsley or dill, for added flavor and presentation.
Serve the yogurt dip with Greek salad topping immediately, sprinkle sumac and zaatar along with pita bread, pita chips, or fresh vegetable sticks for dipping.
The roasted red peppers are easy and quick. It uses products you usually have at home or buy from your local grocery store. You can enjoy the fantastic taste of sweet and velvety peppers covered in oil in just an hour. This is ideal for soups, sauces for pasta dishes, or garlic bread sourdough-like side dishes. The …
The roasted red peppers are easy and quick. It uses products you usually have at home or buy from your local grocery store.
You can enjoy the fantastic taste of sweet and velvety peppers covered in oil in just an hour. This is ideal for soups, sauces for pasta dishes, or garlic bread sourdough-like side dishes.
The recipe comes from the Italian region and has the exact genesis as my Grilled Zucchini. I love roasted, clayed vegetables, garlic, balsamic vinegar, and olive oil. Be sure to try this recipe.
How to choose the best ingredients for Roasted Red Peppers Recipe
Fresh red peppers (bell or banana): the best are whole red bell peppers, but you can also use a type like banana. These peppers have a thinner skin, so you’ll bake them for less time. Yellow and orange peppers will also work, but green bell peppers definitely won’t because they taste bitter.
Fresh Cloves Garlick/ Red Onion: gives the roasted pepper an extra kick of flavor.
Olive oil: the best will be extra virgin olive oil
Balsamic Vinegar is unnecessary, but it adds flavor if we want a good appetizer. I add it when I marinate grilled peppers in olive oil.
Tips and Tricks for Roasted Red Peppers Recipe
You can grill the peppers instead of baking them, and they are perfect for a barbecue.
You can add slices of fresh garlic instead of roasted garlic, and then the aroma will be more spicy.
Roasted Red Peppers Recipe Step-by-Step Guide
You will need a sheet pan, parchment paper, oven, or air fryer.
Wash the whole peppers thoroughly under cold running water,
Then, clean them from the seeds. The most effective method is to divide the pepper lengthwise into 4 parts and hollow out the seeds (similarly to how my grandmother peeled apples for apple pie)
Peel and cut the red onion in the same way
In the second step, place the pepper quarters in single layer on a baking sheet lined with parchment paper and place the garlic and onion between them (this will make the roasted peppers have a stronger aroma)
Drizzle with olive oil and place in a preheated oven at 180 degrees C (375 degrees F). Depending on the oven, bake for about 30-45 minutes.
After roasting, the peppers will have blackened skins, sometimes charred skins that will quickly come off the pulp.
The Air Fryer will significantly shorten the baking time of red peppers to about 15-20 minutes at 160 degrees 320 degrees F (however if you want a larger quantity, the oven will be better. Half the portion fits in my already large air fryer. I prefer the oven method because I can roast many peppers, and this dish sells like hotcakes at my place.
Sides To Serve Roasted Pepper
Roasted red peppers are perfect as a starter for garlic sourdough bread, French baguette, or Italian ciabatta-like side dish. They are also ideal as an ingredient in a wide range of dishes, from sauces and soups to salads, sandwiches, and burgers. Their meaty and sweet taste can add a unique twist to your culinary creations.
It would be perfect if you added one or two pieces to my recipe for the best hummus, thus creating roasted red pepper hummus. This is an option if you want to prepare roasted red peppers as a side dish. Add feta cheese to the marinade to create an Italian antipasti.
How to Store Roasted Red Pepper
The best way to store baked peppers is in an airtight container in the fridge for 3-4 days. If you pour olive oil over them, they can last up to a few weeks. It is essential that the olive oil completely covers the peppers. If you plan to eat them, it is worth taking them out 30 minutes earlier so that the oil can reach room temperature.
Discover delicious recipes that highlight peppers as the star ingredient!
Roasted red peppers is a quick and incredibly tasty recipe that can be made in less than an hour. It's a great addition to soups, sauces, or party appetizers.
Course Appetizer, Main Course, Side Dish, Snack, Soup
Cuisine American, British, European, French, Italian
Keyword Roasted red peppers
Most Popular BBQ, Favorites, Quick & Easy
by Meal Type Appetizers, Dinner, Lunch, Pasta, Salads, Side Dishes, Soups
by Special Diet Dairy Free, Gluten Free, Healthy, Vegan, Vegetarian
by Season Fall, Spring, Summer, Winter
by Ingredients 3 Ingredients
by Method Sheet Pan
By Holidays Christmas, Independence Day, New Year’s Day, Thanksgiving
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 4people
Calories 93kcal
Ingredients
6 pieces red peppers
1piecered onion
4clovesgarlic
3tbspolive oil
Instructions
Wash the whole peppers thoroughly under cold running water.
Then, clean them from the seeds. The most effective method is to divide the pepper lengthwise into 4 parts and hollow out the seeds (similarly to how my grandmother peeled apples for apple pie)
Peel and cut the red onion in the same way
In the second step, place the pepper quarters in single layer on a baking sheet lined with parchment paper and place the garlic and onion between them (this will make the roasted peppers have a stronger aroma)
Drizzle with olive oil and place in a preheated oven at 180 degrees C (375 degrees F). Depending on the oven, bake for about 30-45 minutes.
After roasting, the peppers will have blackened skins, sometimes charred skins that will quickly come off the pulp.
The Air Fryer will significantly shorten the baking time of red peppers to about 15-20 minutes at 160 degrees 320 degrees F (however if you want a larger quantity, the oven will be better. Half the portion fits in my already large air fryer. I prefer the oven method because I can roast many peppers, and this dish sells like hotcakes at my place.
Cranberry salsa? Why not! This surprising salsa is bold and tangy. The bitterness of the cranberries is tempered with sweetness from orange juice and a little bit of honey. Most cranberry salsa recipes are too sweet, calling for as much as one cup sugar. This one is well-balanced, and you can adjust it to suit your…
Cranberry salsa? Why not! This surprising salsa is bold and tangy. The bitterness of the cranberries is tempered with sweetness from orange juice and a little bit of honey. Most cranberry salsa recipes are too sweet, calling for as much as one cup sugar. This one is well-balanced, and you can adjust it to suit your taste buds.
This cranberry salsa recipe was inspired by one my late grandmother brought to our family’s Christmas celebration years ago. It was festive and colorful, and I just loved it.
With my grandmother’s recipe in mind, I improvised this salsa last year when our friend Tessa and her husband came over. My grandmother served her salsa with cream cheese, but I noticed we all ignored the cream cheese and kept going back for more salsa. I don’t think it requires an accompaniment, but you’ll find serving suggestions below.
Potato Latkes are a Hanukah staple, but you don’t have to celebrate to enjoy these perfectly golden potato pancakes! Really, latkes are just another incredible way to enjoy potatoes, one of our favorite side dishes. If you like creamy potatoes, make our fondant potatoes. Cold? Give potato salad a whirl. And, of course, the classic dinner sides like au gratin and mashed potatoes. But when you’re craving crispy, golden brown, and perfectly seasoned fried potatoes,…
Potato Latkes are a Hanukah staple, but you don’t have to celebrate to enjoy these perfectly golden potato pancakes! Really, latkes are just another incredible way to enjoy potatoes, one of our favorite side dishes. If you like creamy potatoes, make our fondant potatoes. Cold? Give potato salad a whirl. And, of course, the classic dinner sides like au gratin and mashed potatoes. But when you’re craving crispy, golden brown, and perfectly seasoned fried potatoes, you need this Potato Latkes recipe.
Shredded russet potatoes are combined with onion, pepper, and baking powder, using eggs and matzo meal or breadcrumbs to hold everything together before getting fried until the outside is crispy and brown and the inside is soft and pillowy. While these are an obvious choice for your Hanukha celebration, you don’t need a holiday to make this savory and delicious side dish.
Brief History of Potato Latkes (origins)
The history of potato latkes is tied to Jewish culture, specifically during the celebration of Hanukah. Surprisingly, their history began with the celebration of oil, not potatoes. The story goes that after the rededication of the ancient Jewish Temple, the everlasting light was relit with only enough oil for one day, but amazingly, the oil burned for eight days. This has led to the tradition of lighting eight candles and eating potatoes fried in oil.
Originally, latkes were made with cheese (since potatoes weren’t available in Europe until after the 16th century). Eventually, potatoes made their mark as a low-cost food that was widely available and accessible, morphing tradition into what it is today.
How to Make Potato Latkes
Ingredients
Process
Using the large holes of a box grater, grate potatoes and onion (OR grate potatoes and onion in a food processor with a grater attachment).
Transfer shredded potato and onion to the center of a few layers of cheesecloth, or a clean towel and squeeze out as much water as possible.
Transfer mixture to a mixing bowl and add eggs, matzo meal (or breadcrumbs), baking powder, salt, and pepper.
Carefully, but thoroughly mix together until fully combined.
Pour oil into a skillet and heat over medium heat (to about 325˚F).
Drop 2 tablespoon sized dollops of potato mixture into the hot oil (mixture should sizzle) about 1 1/2 inches apart. Use a rubber spatula to help form and flatten the dollops into discs.
Pan fry latkes until the edges begin to brown and crisp, 4 to 5 minutes. Flip and continue to pan fry for an additional 3 to 4 minutes.
Transfer latkes to a plate lined with paper towels (or a baking sheet lined with paper towels and a cooling rack) and lightly season with salt. Fry remaining batter (same as #6-10).
Why Add Baking Powder to Potato Latkes?
Adding baking powder to your potato batter helps your latkes become soft and fluffy on the inside while the outside crisps up in the oil. Just a teaspoon of baking powder can help keep your latkes from becoming too dense or heavy as it creates little air pockets as it cooks. While it seems minor, using baking powder does make a big difference!
Tips for the BEST Potato Latkes
Remove as much water as you can. Take a few extra minutes to soak as much moisture as possible from the potatoes and onion. This helps the outsides crisp up better and prevents the potatoes from becoming soggy as they cook in the oil.
Avoid overmixing the potatoes. Mix just until everything is combined to avoid too much starch being released, which can make the texture more gluey than light and fluffy.
Keep the latkes the same size. To make sure everything cooks evenly, try to stick to a two-tablespoon scoop for each latke. If you don’t have a two-tablespoon measuring spoon, check your coffee scoop, protein powder scoops, or cookie scoop, which are often right around two tablespoons.
Work in batches. Overcrowding the pan will prevent the latkes from getting crispy, as the steam from one potato pancake will moisten the one next to it. Make sure you have at least 1 1/2 inches of space between each latke.
Keep them warm and crispy before serving. If you’re not serving these potato latkes straight from the stovetop, preheat your oven to 200 degrees (or as low as it goes) and place the fried latkes on a parchment-lined sheet pan (not touching) until you’re ready to serve them. This helps keep everything hot and crispy!
Variations
While this recipe will help you make and enjoy the most delicious classic potato latkes you’ve ever had, here are some fun variations if you’re ready to switch things up!
Swap half or all of the potato for sweet potato for a slightly sweeter, richer flavor. You could also add a pinch of warming spices like cinnamon or nutmeg to compliment the sweeter taste.
Add fresh herbs like parsley, chives, dill, rosemary, or thyme for a fresh burst of flavor.
Shred a zucchini and add to the potato mixture for a slight change in texture and flavor. Just be sure to really soak up all the moisture, as zucchini can hold a lot of water.
Make these potato latkes cheesy by adding half a cup of shredded cheddar, mozzarella, parmesan, or Gruyere.
Make vegan potato latkes by swapping the egg for an egg substitute or two flax eggs (two tablespoons of ground flax mixed with six tablespoons of water and let it sit for five minutes).
Storing and Reheating Leftovers
To store leftover potato latkes, let them cool completely, then place them in a single layer in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can also freeze your cooked latkes in a single layer in a freezer bag or freezer-safe container for up to three months.
To reheat your potato latkes so that they crisp right back up, we highly recommend using the oven and not the microwave. Preheat the oven to 425 degrees and place your latkes (with plenty of space between them) on a parchment-lined sheet pan. Bake them for 10 to 15 minutes or until the outsides are crispy and the potato pancakes are warmed.
What to Serve with Potato Latkes?
Potato latkes are often topped with sour cream or applesauce, depending on the flavor you want to give them. Here are some of our favorite foods to serve with potato latkes for a complete meal!
Our classic Potato Latke Recipe is simple to make with a crispy, crunchy coating, and pillowy soft inside. These potato pancakes are perfect for a holiday celebration or to enjoy any time of year!
Pour oil into a skillet and heat over medium heat (to about 325˚F).
Using the large holes of a box grater, grate potatoes and onion. (Alternatively use a food processor with a grating attachment)
Transfer shredded potato and onion to the center of a few layers of cheesecloth, or a clean towel and squeeze out as much water as possible.
Transfer mixture to a mixing bowl and add eggs, matzo meal (or breadcrumbs), baking powder, salt, and pepper.
Carefully, but thoroughly mix together until fully combined.
Drop 2 tablespoon sized dollops of potato mixture into the hot oil (mixture should sizzle) about 1 1/2 inches apart. Use a rubber spatula to help form and flatten the dollops into discs.
Pan fry latkes until the edges begin to brown and crisp, 4 to 5 minutes.
Flip and continue to pan fry for an additional 3 to 4 minutes.
Transfer latkes to a plate lined with paper towels and lightly season with salt.
Fry remaining batter (same as #6-10).
Transfer latkes to a serving plate and serve with a side of applesauce and sour cream.
Notes
**One Serving = 3 latkes****Recipe Makes About 18 Latkes****Nutritional Information Does Not Include applesauce and sour cream**Why Add Baking Powder to Potato Latkes?Adding baking powder to your potato batter helps your latkes become soft and fluffy on the inside while the outside crisps up in the oil. Just a teaspoon of baking powder can help keep your latkes from becoming too dense or heavy as it creates little air pockets as it cooks. While it seems minor, using baking powder does make a big difference!Tips for the BEST Potato Latkes
Remove as much water as you can. Take a few extra minutes to soak as much moisture as possible from the potatoes and onion. This helps the outsides crisp up better and prevents the potatoes from becoming soggy as they cook in the oil.
Avoid overmixing the potatoes. Mix just until everything is combined to avoid too much starch being released, which can make the texture more gluey than light and fluffy.
Keep the latkes the same size. To make sure everything cooks evenly, try to stick to a two-tablespoon scoop for each latke. If you don’t have a two-tablespoon measuring spoon, check your coffee scoop, protein powder scoops, or cookie scoop, which are often right around two tablespoons.
Work in batches. Overcrowding the pan will prevent the latkes from getting crispy, as the steam from one potato pancake will moisten the one next to it. Make sure you have at least 1 1/2 inches of space between each latke.
Keep them warm and crispy before serving. If you’re not serving these potato latkes straight from the stovetop, preheat your oven to 200 degrees (or as low as it goes) and place the fried latkes on a parchment-lined sheet pan (not touching) until you’re ready to serve them. This helps keep everything hot and crispy!
These Sausage Rolls with Hot Honey and Thyme are absolutely out of this world. They are sure to fly off the platter at holidays, game days, or any party!
I first learned about sausage rolls from my friends that live in New Orleans. They always buy them pre-rolled from a local butcher and just toss them in the oven whenever they’re hosting. I loved that, and wanted to make my own version. These Sausage Rolls with Hot Honey and Thyme are truly an outstanding, crowd-pleasing option for any gathering!
If I have any advice when serving these sausage rolls it’s this: don’t skip the hot honey drizzle! The hot honey adds such an incredible flavor to these rolls, and truly takes them to another dimension! Trust me, the hot honey will take these from delicious sausage rolls to a recipe your guests will be begging for more.
ingredients:
Breakfast Pork and Sage Sausage
Sharp Cheddar Cheese omit for dairy-free
Panko Breadcrumbs
Eggs
Dijon Mustard
Fresh Thyme
Boxed Puff Pastry
Everything but the Bagel Seasoning
Nature Nate’s Hot Honey
step-by-step:
step one: prep the oven
Preheat your oven to 400°F and line a baking sheet with parchment paper.
step two: prepare the sausage mixture
In a mixing bowl, combine the breakfast pork and sage sausage, grated cheddar cheese, breadcrumbs, 1 egg, and fresh thyme. Mix until evenly combined.
step three: prepare the egg wash
In a separate small bowl, whisk together the remaining egg and 1 tablespoon of water until well combined. Set aside.
step four: roll out the puff pastry
Unroll the puff pastry on a floured surface. Roll out slightly to create a large rectangle and just to soften the puff pastry slightly (this helps make it easier to roll). Cut the pastry in half to create two long strips. Repeat with the second puff pastry dough, so that there are 4, long equal strips.
step five: assemble the sausage rolls
Divide the sausage mixture into fourths, shaping each half into a long log. Place each sausage log in the center, lengthwise along the pastry strips press and push it so that it creates a long, thin line of sausage down the center of each puff pastry strip.
step six: seal the sausage rolls
Brush one side of the puff pastry with the Dijon mustard, then brush the other side with the egg wash. Roll the pastry around the sausage, letting the egg wash act as a seal, pushing the puff pastry together so that it seals.
step seven: cut the sausage logs into rolls
Flip it over so that the seem is on the bottom. Using a paring knife, score small slits into the top of the sausage logs, then cut them into 1 ½-inch rolls.
step eight: brush with the egg wash
Place each roll seam-side down on the prepared baking sheet, and brush the tops with the remaining egg wash and sprinkle with everything but the bagel seasoning.
step nine: bake the sausage rolls
Transfer to the oven and bake for 18 to 20 minutes, or until the pastry is puffed and golden brown and the sausage is cooked through.
step ten: serve and enjoy!
To serve, let the sausage rolls cool slightly before transferring to a platter. Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.
recipe FAQs:
Do you recommend a specific brand of hot honey?
Any hot honey will do, but I absolutely love Nature Nate’s hot honey for these rolls!
Can I make these ahead of time?
Yes you can, there are two ways you can do this:
1. FREEZER OPTION: Prepare the rolls fully (except the final egg wash on top) and freeze assembled rolls on a tray, then transfer to a bag. Bake straight from frozen, brushing with egg wash right before, adding a few extra minutes to the bake time!
2. REHEAT OPTION: If you fully make the rolls and are wanting to reheat them, simply place on a baking sheet and bake at 325 until they are nice and warm, about 325.
Beware that these Sausage Rolls with Hot Honey and Thyme are going to disappear before your eyes at your next gathering! I can’t wait to hear what you think of them.
1poundbreakfast pork and sage sausage, casings removed if necessary
½cupfreshly grated sharp cheddar cheeseomit for dairy-free
1/2cuppanko breadcrumbs
2eggsdivided
2tablespoonsDijon mustard
1tablespoonfresh thyme leavesplus extra for garnish
One 17.3 oz2 pack box puff pastry
2tablespoonsEverything but the Bagel seasoning
Nature Nate’s Hot honeyfor drizzling
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Prepare the Sausage Mixture:
In a mixing bowl, combine the breakfast pork and sage sausage, grated cheddar cheese, breadcrumbs, 1 egg, and fresh thyme. Mix until evenly combined.
Prepare the Egg wash:
In a separate small bowl, whisk together the remaining egg and 1 tablespoon of water until well combined. Set aside.
Roll Out the Pastry:
Unroll the puff pastry on a floured surface. Roll out slightly to create a large rectangle and just to soften the puff pastry slightly (this helps make it easier to roll). Cut the pastry in half to create two long strips.
Repeat with the second puff pastry dough, so that there are 4, long equal strips.
Assemble the Sausage Rolls:
Divide the sausage mixture into fourths, shaping each half into a long log. Place each sausage log in the center, lengthwise along the pastry strips press and push it so that it creates a long, thin line of sausage down the center of each puff pastry strip.
Brush one side of the puff pastry with the Dijon mustard, then brush the other side with the egg wash.
Roll the pastry around the sausage, letting the egg wash act as a seal, pushing the puff pastry together so that it seals.
Flip it over so that the seem is on the bottom. Using a paring knife, score small slits into the top of the sausage logs, then cut them into 1 ½-inch rolls.
Brush with Egg Wash:
Place each roll seam-side down on the prepared baking sheet and brush the tops with the remaining egg wash and sprinkle with everything but the bagel seasoning.
Transfer to the oven and bake for 18 to 20 minutes, or until the pastry is puffed and golden brown and the sausage is cooked through.
To serve, let the sausage rolls cool slightly before transferring to a platter. Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.
Corn Mango Salsa is made from fresh ingredients like vegetables and mango. As befits a salsa, it contains the familiar kick of jalapeno pepper and the tang of lemon juice. This is a quick and easy salsa that anyone can prepare. If you like corn or combine fruits and vegetables with spicy and sweet flavors, this …
Corn Mango Salsa is made from fresh ingredients like vegetables and mango. As befits a salsa, it contains the familiar kick of jalapeno pepper and the tang of lemon juice.
This is a quick and easy salsa that anyone can prepare. If you like corn or combine fruits and vegetables with spicy and sweet flavors, this salsa will appeal to your taste buds. Fresh ingredients give salsa vibrant colors.
How to choose the best ingredients for Corn Mango Salsa
Small cherry tomatoes are best for this salsa because of the taste and because they will make it easier to keep their shape in the salsa when cut.
Yellow/red bell pepper: any color will work, just not green (green peppers are too bitter)
Corn kernels (fresh or canned): you can use whatever you have. The taste will be similar. I use either fresh corn or canned corn alternately.
Jalapeño pepper/poblano pepper/serrano pepper: this chili pepper’s spiciness will go best with this salsa. Spicy peppers give salsa a hint of heat.
Red onion’s taste and color are irreplaceable in salads and salsas.
Fresh Garlic supports the hot flavors in salsa and gives it a characteristic aroma.
Ripe Mango: The mango should be ripe but not too soft, as it won’t hold its shape in salsa. Mango also gives salsa a fresh flavor.
Kosher salt: is for additional health benefits, with no preservatives but with minerals.
Lime juice/lime zest: juice gives flavor, and zest gives a fresh aroma, emphasizing the taste of salsa and herbs.
Choose olive oil it is good quality and the one you like.
Fresh cilantro: You have to convince yourself of this flavor. I already convinced myself that if you still don’t, you can replace it with fresh parsley, and then the salsa will have a sharper flavor.
Tips and Tricks
If you have an unripe mango, you can increase its ripening by placing a ripe apple or banana beside it.
A ripe mango is slightly soft under the skin but firm enough that the fruit returns to its shape. It isn’t wilted, and it smells fantastic. When you tear off the stem, you will smell very aromatic. A ripe mango is red-orange.
If the mango is already ripe, it is best to make mango curd from it in salsa; otherwise, it will become pulp.
Here are some customization ideas:
add diced avocado for creaminess.
add black beans for extra protein.
use parsley or mint instead of cilantro for a different flavor.
Corn Mango Salsa recipe Step-by-Step instruction
You will need a sharp knife, cutting board, and mixing bowl.
Step 1: Thoroughly wash vegetables and herbs such as tomatoes, peppers, chili, cilantro, and lemons in cold water.
Step 2: Blanch the lime in hot water because you will use the peel differently.
Step 3: I cut the cherry tomatoes into 8 pieces, lengthwise into 4, and then in half again. This is the best way for me. It makes the tomato pieces finely chopped, making them ideal for salsa.
Step 4: Chop the pepper, red onion, and jalapeno into small cubes; crush the garlic with a garlic press or chop it very finely. Also, chop the fresh cilantro and lemon zest.
Step 5: Depending on which corn you use, if it is fresh, you must cook it, cut the cob from the kernels, and then use it in a dry pan. The alternative is also to use grilled corn; the effect will be similar.
If you use canned corn, drain it thoroughly first, then dry it and roast it in a dry pan.
Roasting the corn is optional, but it adds a slightly smoky flavor to the corn mango salsa.
Step 6: Then, finely dice the mango. The best way to do this is to cut the mango lengthwise along the seed, then cut each part into cubes, avoiding cutting through the skin.
Turn the mango parts over and cut off the skin.
You can also cut the mango into smaller pieces.
Step 7: Add the chopped vegetables, mango, chopped cilantro, and lemon zest to a large bowl.
Then, add the olives, lemon juice, and garlic to a small bowl, mix thoroughly, and pour the salsa in the large bowl over everything. Mix thoroughly.
Step 8: Transfer to a smaller bowl and serve with tacos, enchiladas, quesadillas, or grilled meats.
Sides To Serve Homemade Salsa
Corn mango salsa goes perfectly with Mexican dishes such as tacos, enchiladas or quesadillas. However, this salsa, like avocado mango salsa, is perfect as a side dish for grilled or air-fryer-baked or roasted chicken or turkey, especially spicy. It also tastes great as a quick and healthy snack or a light lunch for people who don’t eat meat. It is ideal for summer gatherings with friends during a joint barbecue.
This is also a delicious dip for your favorite tortilla chips. You can also try my cheese chips.
How to store Corn Mango Salsa
Corn Mango Salsa can be stored in an airtight container in the fridge for up to 3 days. Fresh mango salsa is unsuitable for freezing because it will lose its flavor, but I have a rule that if we throw something away, it is better to freeze it. Later, you can use this salsa as an addition to a salad, e.g., add chicken and make quesadillas or tacos from it warm. Corn mango salsa is equally tasty grilled.
This is a quick and easy recipe that anyone can prepare. If you like corn or combine fruits and vegetables with spicy and sweet flavors, this salsa will appeal to your taste buds.
by Special Diet Dairy Free, Gluten Free, Healthy, Low Carb, Sugar Free, Vegan, Vegetarian
by Season Fall, Spring, Summer, Winter
by Ingredients Corn, Mango, Peppers
By Holidays Christmas, Independence Day, New Year’s Day, Thanksgiving
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Servings 4
Calories 210kcal
Equipment
Sharp knife
cutting board
mixing bowl
Ingredients
8ozCherry Tomatoes
1Yellow/ Red Bell Pepper
12ozCorn Kernels(fresh or canned)
1Jalapeño Pepper
1Red onion
4Fresh garlic
1Ripe Mango
Kosher Salt to taste
1/2Fresh Lime Juice
Lime Zest from ½ lime
2tbspOlive oil
2tbspFresh Cilantro (chopped)
Instructions
Thoroughly wash vegetables and herbs such as tomatoes, peppers, chili, cilantro, and lemons in cold water.
Blanch the lime in hot water because you will use the peel differently.
I cut the cherry tomatoes into 8 pieces, lengthwise into 4, and then in half again. This is the best way for me. It makes the tomato pieces finely chopped, making them ideal for salsa.
Chop the pepper, red onion, and jalapeno into small cubes; crush the garlic with a garlic press or chop it very finely. Also, chop the fresh cilantro and lemon zest.
Depending on which corn you use, if it is fresh, you must cook it, cut the cob from the kernels, and then use it in a dry pan. The alternative is also to use grilled corn; the effect will be similar.If you use canned corn, drain it thoroughly first, then dry it and roast it in a dry pan. Roasting the corn is optional, but it adds a slightly smoky flavor to the corn mango salsa.
Then, finely dice the mango. The best way to do this is to cut the mango lengthwise along the seed, then cut each part into cubes, avoiding cutting through the skin.Turn the mango parts over and cut off the skin.You can also cut the mango into smaller pieces.
Add the chopped vegetables, mango, chopped cilantro, and lemon zest to a large bowl.
Then, add the olives, lemon juice, and garlic to a small bowl, mix thoroughly, and pour the salsa in the large bowl over everything. Mix thoroughly.
Transfer to a smaller bowl and serve with tacos, enchiladas, quesadillas, or grilled meats. Enjoy!
Of course yes, you can. In the case of frozen corn, proceed as for fresh.
What’s the best type of mango to use?
Choose ripe and sweet mangoes, such as Ataulfo (honey mango) or Haden mangoes. The mangoes should give slightly when pressed but not be mushy.
How spicy is this salsa?
The level of heat depends on the amount and type of chili used. If you prefer a milder salsa, add less jalapeño or no chili at all. You can also add chili gradually to find your own taste of spiciness in this salsa.
Can I make this salsa ahead of time?
Yes! The flavors meld beautifully when allowed to sit for 1-2 hours in the refrigerator. However, it’s best enjoyed fresh within 24 hours.
Is this recipe vegan and gluten-free?
Yes, this corn mango salsa is naturally vegan and gluten-free.
We looooove Baked Brie! There’s something just so addictive and satisfying about enjoying a big wheel of creamy, melty cheese. We love this appetizer anytime of the year, but especially during the holidays. It’s one of our favorite things to serve at get togethers, and our recipe is so simple and so so good! How to Make Baked Brie Ingredients Process Baked Brie Tips Baked Brie Variations What to Serve with Our Baked Brie Recipe…
We looooove Baked Brie! There’s something just so addictive and satisfying about enjoying a big wheel of creamy, melty cheese. We love this appetizer anytime of the year, but especially during the holidays. It’s one of our favorite things to serve at get togethers, and our recipe is so simple and so so good!
How to Make Baked Brie
Ingredients
Process
Preheat oven to 350F. Place brie wheel into a small skillet and bake until warm and gooey, about 6 to 7 minutes.
While brie is in oven, make candied pecan topping. Melt butter in a pan over medium-low heat.
Add pecans, sugar and 3 tablespoons honey. Stir together.
Allow mixture to simmer until sugar dissolves and pecans are evenly coated, 2 to 3 minutes.
Remove brie from oven and top with pecan mixture. Top pecans with honeycomb pieces, a drizzle of remaining honey, rosemary pieces, and a sprinkle of sea salt flakes.
Serve with crostini, crackers, cured meats, olives, dried fruit, etc.
Baked Brie Tips
Use a moderately priced brie – We promise there’s no need to use an expensive wheel of brie for this recipe. You’ll still get the most delicious results!
Bake and serve the brie in a shallow baking dish or mini cast iron skillet– A shallow baking dish/skillet makes scooping the cheese out much easier.
Baked Brie Variations
Wrap the brie in a sheet of puff pastry, brush with and egg wash before baking in a 375˚F oven for 25 to 30 minutes, for a delicious brie en croute (you can still choose to top your baked brie with candied pecans, honeycomb, and rosemary sprigs)
If you don’t want to bake the brie, we recommend microwaving it in a microwave-safe dish for 2 to 3 minutes. You will still get beautiful, melty results!
Remove the top rind before baking it. Although there will be some brie that melts over the edge of the wheel, if you want less rind on your brie, this is the best alternative. Just keep the rest of the rind intact to hold the shape of the cheese.
What to Serve with Our Baked Brie Recipe
There are so many delicious accoutrements that can be served with this dish, but some of our favorite things are:
mustard – such as whole grain or dijon
cured meats – some favorites are prosciutto, soppressata, Spanish chorizo, salami
olives – we love castelvetrano and pimento stuffed green olives
crackers – a small variety is always a great choice (such as sesame, grissini, rosemary flavored)
nuts – although we top our baked brie with candied pecans, we think it’s great to serve it with more nuts on the side, whether it’s more candied pecans, marcona almonds or pistachios
fresh or dried fruit or jam/more honey – just like the pieces of honeycomb we serve on top, we love the bursts of sweet flavor from dried apricots, dried mangos or fresh grapes, sliced apples/pears, fig jam, or more honey on the side
The BEST Baked Brie Recipe you'll ever make! Our recipe is simple, topped with candied pecans, honeycomb, and rosemary sprigs for the perfect balance of sweet, salty, creamy, and savory! Serve this gooey, bubbly cheese with crackers and crostini for the best appetizer for any occasion.
Place brie wheel into a small skillet and bake until warm and gooey, about 10 to 12 minutes.
While brie is in oven, make candied pecan topping. Melt butter in a pan over medium-low heat.
Add pecans, sugar and 3 tablespoons honey. Stir together.
Allow mixture to simmer over medium heat until sugar dissolves, thickens and pecans are evenly coated, 4 to 5 minutes.
Remove brie from oven and top with pecan mixture.
Top pecans with honeycomb pieces, a drizzle of remaining honey, rosemary pieces, and a sprinkle of sea salt flakes.
Serve with crostini, crackers, cured meats, olives, dried fruit, etc.
Notes
Baked Brie Tips
Use a moderately priced brie – We promise there’s no need to use an expensive wheel of brie for this recipe. You’ll still get the most delicious results!
Bake and serve the brie in a shallow baking dish or mini cast iron skillet– A shallow baking dish/skillet makes scooping the cheese out much easier.
Baked Brie Variations
Wrap the brie in a sheet of puff pastry, brush with and egg wash before baking in a 375˚F oven for 25 to 30 minutes, for a delicious brie en croute (you can still choose to top your baked brie with candied pecans, honeycomb, and rosemary sprigs)
If you don’t want to bake the brie, we recommend microwaving it in a microwave-safe dish for 2 to 3 minutes. You will still get beautiful, melty results!
Remove the top rind before baking it. Although there will be some brie that melts over the edge of the wheel, if you want less rind on your brie, this is the best alternative. Just keep the rest of the rind intact to hold the shape of the cheese.
Sushi Pizza is up today! No, we’re not putting sushi on pizza (that would be a crime). We’re making pizza-shaped sushi with this simple and incredible Sushi Pizza Recipe you can make at home. If you’re not interested in rolling your own sushi at home, we get it. This is why our sushi bake recipe has been so popular. We just had to try to recreate the famous sushi pizza. With the crispy fried rice…
Sushi Pizza is up today! No, we’re not putting sushi on pizza (that would be a crime). We’re making pizza-shaped sushi with this simple and incredible Sushi Pizza Recipe you can make at home. If you’re not interested in rolling your own sushi at home, we get it. This is why our sushi bake recipe has been so popular. We just had to try to recreate the famous sushi pizza.
With the crispy fried rice layer, creamy avocado, and spicy salmon, we know you’ll fall in love with this recipe just like we did.
What is Sushi Pizza?
Rumor has it that a Japanese-born, French cuisine chef, Kaoru Ohsada, developed sushi pizza while working in Toronto, Canada in the 90’s. While you can find it at various restaurants in Toronto, it’s not nearly as common in other parts of the world. This is why we had to create our own recipe to enjoy this incredible fusion dish at home!
Sushi pizza has a base of pan-fried crispy rice instead of a crust. It is also layered with a mixture of high-quality spicy salmon, green onion, seaweed, and avocado. If you’ve tried the spicy salmon over crispy rice trend, this sushi pizza is similar but arguably more fun since it has a few extra layers and is served in slices!
How to Make Sushi Pizza?
Ingredients
Process
Crispy Rice
Place a large pan over medium-low heat and add 2 tablespoons oil. Once oil is hot, add rice – flattening and pressing down to create an even layer. Raise heat to medium-high. Fry rice, untouched, for 4 to 5 minutes (or until rice smells toasted and is browned).
Lift crispy rice disc with a spatula, carefully add remaining oil to pan and flip disc. Continue to fry for an additional 3 to 4 minutes until the bottom is browned and crisp. (Be very careful as oil spattering will happen when rice is added to hot pan).
Spicy Salmon
Place all ingredients into a mixing bowl.
Gently fold together until fully and evenly combined.
Assembly Ingredients
Assembly Process
Fan half of the avocado on each side of the toasted rice disc.
Sprinkle the furikake seasoning over the avocado.
Spread an even layer of the salmon mixture over the avocado.
Drizzle the mayo over the salmon mixture.
Top the pizza with furikake seasoning and/or toasted seaweed flakes and a sprinkle of green onion
Cut into wedges and serve.
Why we LOVE Sushi Pizza?
It’s the perfect fusion of two of our favorite foods: pizza and sushi! While nothing about this dish tastes like traditional pizza, we love the layered aspect with crispy rice as a crust. We also love the avocado as the ‘sauce’, and spicy sushi for a topping!
It’s completely customizable. We used salmon, but you can use any type of seafood you’d like. This dish is as easy and accessible as you need it to be. You can also have fun adding other vegetables aside from avocado– just look at our list of potential variations below!
It’s a fun date night or girl’s night recipe. The slices are perfect for sharing. It’s a unique and incredibly tasty appetizer that people will ask you to make again and again.
The flavor and texture combinations are incredibly satisfying. The crispy, crunchy rice, tender bites of spicy salmon, creamy avocado, and kewpie mayo pairs perfectly together.
Our Favorite Variations
Try some of these variations if you want to try a different flavor or use what you have on hand.
Swap the salmon: You can use sushi-grade tuna (ahi or yellowfin) or yellowtail in place of the salmon.
Use a cooked option: If you’re a little leary about eating raw fish, swap the salmon with seared bay scallops, cooked shrimp, or crab.
Make it vegetarian: Skip the seafood altogether and use a mixture of avocado and cucumber, or add a bit of fried, crumbled tofu to the mix as well!
Swap the rice: Short-grain rice works the best, but if you have medium-grain or brown rice on hand, that can work in a pinch.
Spicy mayo: Sushi traditionally uses kewpie mayo, but American style mayonnaise works well too. If you need to lighten the sauce up a bit, you can swap the mayo for plain Greek yogurt. This will also add a bit more tanginess to the sauce.
Switch up the toppings: We use heavy sprinkles of furikake, toasted seaweed flakes, and additional kewpie drizzle in our version. You can get creative by adding minced cucumber, pickled onion, sliced mango, or sesame seeds on top.
Tips and Tricks for the BEST Sushi Pizza
When spreading the rice out on the hot pan, make sure to spread it over the entire pan in an even layer. This helps reduce the amount of oil that splatters and ensures everything cooks evenly.
This recipe tends to produce a lot of oil splatter when the rice hits the hot oil. To be safe, we recommend using an oil splatter guard.
Most crispy rice recipes suggest using cold day old rice to help hold a better shape. Since we’re pressing the rice into the entire surface of a pan, usingfreshly made rice works great here!
Since you’re eating raw fish here, it’s super important to use the freshest seafood you can.“Sushi-grade” fish has been handled in a way that’s safe to eat without cooking and is the safest bet when cooking sushi at home.
For the best presentation, make sure your knife is as sharp as can be before cutting into the sushi pizza. A sharp knife will give you clean-cut lines, while a dull knife is more likely to smush the edges of the pizza.
More Delicious Asian Inspired Recipes You Will Love!
Our sushi pizza is the perfect handheld appetizer or dinner with a crunchy fried rice crust topped with creamy avocado, spicy salmon, and furikake seasoning.
Place a large pan over medium-low heat and add 2 tablespoons oil. Once oil is hot, add rice – flattening and pressing down to create an even layer. Raise heat to medium-high. Fry rice, untouched, for 4 to 5 minutes (or until rice smells toasted and is browned).
Lift crispy rice disc with a spatula, carefully add remaining oil to pan and flip disc. Continue to fry for an additional 3 to 4 minutes until the bottom is browned and crisp. (Be very careful as oil spattering will happen when rice is added to hot pan).
spicy salmon
Place all ingredients into a mixing bowl.
Gently fold together until fully and evenly combined.
assembly
Fan half of the avocado on each side of the toasted rice disc.
Sprinkle the furikake seasoning over the avocado.
Spread an even layer of the salmon mixture over the avocado.
Drizzle the mayo over the salmon mixture.
Top the pizza with furikake seasoning and/or toasted seaweed flakes and a sprinkle of green onion
Cut into wedges and serve.
Notes
Tips and Tricks for the BEST Sushi Pizza
When spreading the rice out on the hot pan, make sure to spread it over the entire pan in an even layer. This helps reduce the amount of oil that splatters and ensures everything cooks evenly.
This recipe tends to produce a lot of oil splatter when the rice hits the hot oil. To be safe, we recommend using an oil splatter guard.
You can use freshly cooked rice, but day-old cold rice tends to work best as it holds its shape a little better for a crispy, crusted layer.
Since you’re eating raw fish here, it’s super important to use the freshest seafood you can.“Sushi-grade” fish has been handled in a way that’s safe to eat without cooking and is the safest bet when cooking sushi at home.
For the best presentation, make sure your knife is as sharp as can be before cutting into the sushi pizza. A sharp knife will give you clean-cut lines, while a dull knife is more likely to smush the edges of the pizza.
Pickle lovers, this dip is for you! It’s creamy, tangy, and fresh. It tastes like an easy, grown-up alternative to fried pickles with ranch dressing. If you’re looking for the perfect dip for game days, look no further. To make it, you’ll need sour cream or Greek yogurt, dill pickles plus some pickle brine, fresh…
Pickle lovers, this dip is for you! It’s creamy, tangy, and fresh. It tastes like an easy, grown-up alternative to fried pickles with ranch dressing. If you’re looking for the perfect dip for game days, look no further.
To make it, you’ll need sour cream or Greek yogurt, dill pickles plus some pickle brine, fresh dill and chives. That’s it! It’s so simple to stir together on a moment’s notice and tastes even better the next day.
Make this Greek salad dip recipe with fresh veggies, a homemade vinaigrette, and creamy yogurt. With minimal prep time, it…
These Sausage Rolls with Hot Honey and Thyme are absolutely out of this world. They are sure to fly off…
