Fresh, juicy mangos are paired with black beans and fresh veggies in this tangy mango and black bean salsa. Scoop it up with your favorite tortilla chips or use it as a topping for tacos!
Long-time readers know that I love a good dip. Cheesy, tangy, hot, cold, I love them all.
But as much as I love digging into a good buffalo chicken dip or spinach artichoke dip, when warmer weather rolls around, I crave cool, refreshing dips and salsas.
This is the recipe that will be on repeat for our family all summer long. I’ll be taking it to every party and cookout and putting it on anything and everything.
Pound cake cookies are everything you love about traditional pound cake, but in cookie form. These soft, delicate cookies are topped with a lemon glaze for a bright, delicious finish.
You know what is better than a slice of cake?
Well, almost nothing. But right up there is when you can turn a slice of cake into a cookie.
That’s what’s happening with these sweet little pound cake cookies. I love pound cake, don’t get me wrong, but it does take a while to bake.
But these cookies? I can mix together the dough and have them out of the oven in just about 30 minutes. What a win.
Try this vibrant radicchio salad, the perfect side dish! Sweet pears, crunchy almonds, tangy goat cheese, and a bright citrus vinaigrette dress up a colorful bed of greens.
Move over kale: there’s a new salad green in town (or, a new purple?). As cookbook authors who’ve made over 60 salad recipes, it’s hard to impress us with something new. But this radicchio salad is a vibrant explosion of flavors and textures that will send your tastebuds into overdrive! Bitter bright purple radicchio leaves are balanced by the sweetness of ripe pears, the satisfying crunch of toasted almonds, the creamy tang of goat cheese, and a zesty citrus vinaigrette that ties it all together. This isn’t your average salad!
What is radicchio?
It’s hard to believe that in a decade of writing recipes, we’ve barely scratched the surface on this leafy green. Radicchio is a bitter green that’s a member of the chicory family, known for its striking purple color and bitter flavor. It forms compact heads with deep red or maroon leaves that have contrasting white veins.
Radicchio’s bitterness comes from a compound called intybin, which mellows when cooking. Much like other bitter vegetables like Brussels sprouts and cauliflower, when it’s grilled, roasted, or braised, radicchio has a sweeter, more nuanced flavor profile. You might find charred radicchio on a restaurant menu, and the vegetable is common in Italian cuisine.
Ingredients for radicchio salad
Working with this ingredient in the past (in this endive salad, for example), we noticed one overriding characteristic: radicchio tastes bitter. To balance out the bitterness, we’ve prefer not to have an entire salad of the purple leaves: it’s much too strong. Instead, balance radicchio with other greens, like butter lettuce, baby arugula, mizuna, or other mild greens. Adding fruit like pears or apples also helps to balance with sweetness, and strong cheeses pair well too.
Here are the ingredients for this radicchio salad:
Radicchio
Butter lettuce, baby arugula, baby mizuna: You can use any type of mild green. We like the texture of baby arugula or baby mizuna, which is a green similar to arugula but not as peppery. Avoid mature arugula as it is much too spicy.
Pear: Use a ripe pear or substitute a green or red apple.
Shallot: The mild flavor of shallot pairs well here. Red onion works too.
Almonds: Making toasted almonds brings out their nutty flavor, or for a fancy salad use pine nuts.
Cheese: Goat cheese crumbles, feta, or gorgonzola cheese work well (we like goat cheese best). For a vegan salad, omit the cheese.
Herbs: Fresh mint bring a pop of fresh flavor.
Citrus vinaigrette: This homemade orange vinaigrette is essential to the flavor, as orange and radicchio are a common flavor pairing.
Why toasting the nuts makes a difference
You might not want to spend the 5 extra minutes toasting nuts, but here’s why it’s important (and required, in our opinion!). Toasting nuts brings out at nutty essence to the flavor that’s otherwise undetectable. You have to taste it to believe it, but there’s a huge difference between a raw nut and a toasted nut.
Over here, we always toast our nuts before adding them to salads and desserts. You can toast nuts on the stovetop or in the oven. For salad, we typically use the stovetop since it’s so quick and it’s just a small quantity. Here’s How to Toast Nuts (2 Best Ways!).
For the orange vinaigrette
This radicchio salad goes hand in hand with the homemade vinaigrette: it’s got just the right sweet tart, zingy citrus flavor to contrast the bitterness of the purple leaves. It uses simple ingredients you’ll likely already have on hand in your pantry and fridge, with the exception of an orange. You’ll need to zest the orange, which we like to do with a microplane grater: it’s quick and easy to use. The ingredients you’ll need are:
Zest of one orange
White wine vinegar
Dijon mustard
Maple syrup or honey
Olive oil
Alternative dressings
This radicchio salad is the perfect fall salad or winter salad to pair with cozy dishes, but it works in any season. It’s great with chicken, seafood, pasta, pizza, and more! A few other dressings can work with this radicchio salad, though we love the orange vinaigrette the most. Here are a few homemade salad dressings to consider:
There are so many different greens to highlight in salads: and it’s not just kale and spinach! Here are some of our favorite salads featuring different leafy greens:
Try this vibrant radicchio salad, the perfect side dish! Sweet pears, crunchy almonds, tangy goat cheese, and a bright citrus vinaigrette dress up a colorful bed of greens.
Ingredients
For the radicchio salad
1 head radicchio, washed, dried and torn into bite-sized pieces
1 head butter lettuce, washed, dried and torn into bite-sized pieces or 2 cups baby arugula or baby mizuna
Make the dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store refrigerated; the dressing will solidify when cooled so bring to room temperature before serving.
Prepare the radicchio, butter lettuce (if using), pear, shallot as noted above.
On a large platter or on salad plates, place the radicchio pieces and butter lettuce or baby arugula or mizuna. Add the pear slices, then sprinkle over the sliced shallot, toasted nuts, goat cheese crumbles, and mint leaves. Drizzle with the orange dressing and serve.
Soft, fluffy yeast dough is swirled around a sticky orange and cardamom filling and topped with a tangy cream cheese glaze for these sticky orange rolls. Make them for a special weekend breakfast or a holiday brunch! I used to be totally afraid of baking with yeast. Ok, well, maybe it wasn’t a full-fledged fear, …
Soft, fluffy yeast dough is swirled around a sticky orange and cardamom filling and topped with a tangy cream cheese glaze for these sticky orange rolls. Make them for a special weekend breakfast or a holiday brunch!
I used to be totally afraid of baking with yeast.
Ok, well, maybe it wasn’t a full-fledged fear, but it was definitely a source of some minor kitchen anxiety.
Whenever I would bake with yeast, I was alway second-guessing myself. Is my liquid
the right temp? Did I use the right yeast? Has the dough actually doubled in size?
So if you’re a little bit afraid of working with yeast, don’t panic. I’m going to walk you through making these sticky orange rolls so you can feel confident making them for your family.
Bring on the nostalgia with this homemade orange julius recipe! This thick and creamy drink is a cross between a milkshake and a smoothie and tastes like an orange creamsicle. No need to head to the mall to grab one of these – they’re easy to make at home with just a handful of ingredients. …
Bring on the nostalgia with this homemade orange julius recipe! This thick and creamy drink is a cross between a milkshake and a smoothie and tastes like an orange creamsicle. No need to head to the mall to grab one of these – they’re easy to make at home with just a handful of ingredients.
I love the way food can bring a flood of memories coming back.
Bursting with tart, fresh cranberries and sweet orange, cranberry orange muffins are special enough for a holiday weekend breakfast but easy enough to make any day of the week. If you’re having guests over for the holidays, there’s one thing I know for sure: you’re gonna want some easy breakfast options on hand. Especially if …
Bursting with tart, fresh cranberries and sweet orange, cranberry orange muffins are special enough for a holiday weekend breakfast but easy enough to make any day of the week.
If you’re having guests over for the holidays, there’s one thing I know for sure: you’re gonna want some easy breakfast options on hand.
Especially if you have family members that all get up at different times. You need to have something on hand for the early birds and the late risers.
I like making a pan of my make-ahead breakfast casserole, thawing some frozen fruit, and setting out a batch of freshly baked muffins. There’s a little something for everyone!
This year, I’m definitely going to be making these cranberry orange muffins.
Hello! This post is a little refresh of my very favorite recipe - Galettes! If you follow me on instagram you know that I am a galette evangelist. I think galettes are the very best and most fun dessert because they are so easy to make and adaptable, but my recipe was a little bit hidden in the archives so I am pulling it out into the spotlight with this easy to find post. You can use just about any fruit you like or a combination of fruits, and feel free to adjust the sugar to taste. Be free! Don’t worry about it too much! Have fun!
If you bake a galette make sure to tag me and #summerofgalettes on instagram and feel free to message me with any questions. I love seeing what you bake!
All Butter Pie Crust
All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.
Ingredients
2 2⁄3 cups (340g) all purpose flour
1 teaspoon kosher salt
1 cup plus 2 tablespoons (255g) very cold unsalted butter
1 tablespoon apple cider vinegar
8-10 tablespoons (120ml) ice water
Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.
Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.
Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.
VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.
Any Fruit Galette
Yield: One 8-inch galette
You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit peel if desired then slice into 1/4-1/3-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or 1/2-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam can be replaced with any jam or marmalade you like that will compliment the fruit you are using.
1 disc pie crust
3/4 pound (340g) fresh fruit
1/4 cup apricot jam
1/4 cup (50g) granulated sugar, to taste
2 tablespoons flour
1/2 teaspoon lemon zest
seeds of one vanilla bean (optional)
pinch salt
1 egg, for egg wash
turbinado sugar and flaky salt for sprinkling
Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.
Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.
On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.
Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.
Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.
Quick. Easy. Not horrible for you. Quick. Did I mention it was quick? My favorite “recipe” for orange chicken is one that someone else makes and shows up at my door step in 35-45 minutes with a minimum $15 order. A minimum that I almost always double because the guy on the other end of […]
Quick. Easy. Not horrible for you. Quick.
Did I mention it was quick?
My favorite “recipe” for orange chicken is one that someone else makes and shows up at my door step in 35-45 minutes with a minimum $15 order. A minimum that I almost always double because the guy on the other end of the call has eggrolls and a wonton soup that make a killer lunch the next day. That orange chicken is spicier and more savory than the usual orange chicken. (A feat I know is achieved by adding a bunch of red pepper and extra fat to the usual orange chicken.) (Sooooo worth it.)
My second favorite recipe is not the at-home “so much better than take out” version that involves breading and frying, a million ingredients to make the sauce, and ending with a kitchen that looks like a just spent the day cooking Thanksgiving dinner. And let’s not forget about the bonus morning-after-frying smell that is now permanently embedded in every strand of your hair.
My second favorite recipe is a quickly whipped-up, stripped-down version created out of desperation. It requires a handful of ingredients, leftover chicken, and… that’s it. In minutes, you have a sauce with a bright citrusy punch and a light kick that marries perfectly with chicken and rice.
Semi-pro tip: There are three things you’ll always find in my fridge or freezer: a repurposed wonton soup container of lime juice, frozen rice, and already-cooked chicken breast for “emergencies.” (These days, that seems to basically be every weeknight.) Maybe I’m totally on my game (ha) and planned ahead (all of the LOLs) by cooking a large package of bone-in chicken breasts in the crockpot… or maybe I’ve just hit up Costco and splurged on the package of rotisserie chicken breast.
Skinny Orange Chicken
A healthier alternative to take-out with a fresh, bright sauce that packs a citrusy punch.
1/2 tsp of fish sauce (optional, I add it if I have it)
2 garlic cloves, minced
Pinch of red pepper flakes
Black pepper
2 Tbsp ketchup (I use a reduced sugar version)
1 Tbsp soy sauce or coconut aminos
1 tsp cornstarch or arrowroot powder
Sliced green onions, for topping.
Instructions
Use a vegetable peeler to remove the zest in long strips from 1 orange. Slice the strips into thin slices.
If you don't have an emergency bag of rice in the freezer, cook 1 cup rice (to yield 2 cups) according to package directions.
In a medium sauce pan, heat the sesame oil, garlic cloves, red pepper flakes (two pinches of you aren't sharing with any Littles), and black pepper over medium heat until it begins to sizzle.
Add the orange zest, 1 cup orange juice, the ketchup, fish sauce, and the soy sauce/coconut aminos. Stir until uniform, increase the heat, and bring to a boil for 2-3 minutes.
In a small cup, mix the cornstarch/arrowroot powder with 1 tsp water.
Stream into the sauce while whisking.
Turn off the heat and add the chicken, tossing to coat.
Serve over cooked rice with a sprinkling of green onions, next to something green.
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