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Radicchio Salad

Try this vibrant radicchio salad, the perfect side dish! Sweet pears, crunchy almonds, tangy goat cheese, and a bright citrus…

A Couple Cooks – Recipes worth repeating.

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.

Radicchio Salad

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.

Radicchio

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.
Radicchio Salad

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
Radicchio Salad recipe

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:

More salad recipes

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:

This radicchio salad recipe is…

Vegetarian and gluten-free. For plant-based, dairy-free and vegan, omit the cheese.

Print
Radicchio Salad

Radicchio Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

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
  • 1 ripe pear, thinly sliced
  • 1 shallot, thinly sliced
  • 2 tablespoons toasted almonds (or pine nuts)
  • ¼ cup goat cheese crumbles (or feta or gorgonzola), optional
  • 1 handful fresh mint leaves

For the citrus vinaigrette

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon orange zest
  • 2 tablespoons honey or maple syrup
  • ¼ teaspoon kosher salt
  • ½ cup olive oil

Instructions

  1. 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.
  2. Toast the nuts
  3. Prepare the radicchio, butter lettuce (if using), pear, shallot as noted above.
  4. 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.
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Radicchio Salad

A Couple Cooks - Recipes worth repeating.

Apple Walnut Salad

Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s…

A Couple Cooks – Recipes worth repeating.


Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s an easy side dish or add protein for a satisfying lunch!

Apple Walnut Salad

Need a delicious salad recipe that goes with just about anything? (We’re always game for ideas.) Try this apple walnut salad! The mix of crisp apples, crunchy walnuts, chewy cranberries and a sweet-tart dressing makes a symphony of textures and flavors. It’s perfect as a side dish, but add protein and it also works as a main meal! You can swap out the dressing and mix-ins to make dozens of variations on the theme, making it endlessly versatile for any time and occasion.

Ingredients in apple walnut salad

An apple walnut salad works in many ways: there are many types of dressings and ways to accessorize the apples. And don’t forget about the classic Waldorf salad of apples, walnuts and grapes with a creamy mayo-based dressing! This apple walnuts salad is all about minimal ingredients with maximum impact. It’s fancy enough for entertaining, yet simple enough to pair with an easy weeknight meal. Here’s what you’ll need for this tasty green salad:

Apple Walnut Salad

Best types of apples for a salad

Make sure to use a crisp tart apple variety in this apple walnut salad. Of course, you can use any apple you have on hand! But it’s nice to use an apple that has a hearty crunch when you bite into it, and a hint of tart to make the flavor pop. Here are our top apple varieties for a salad:

  • Pink Lady: This is our favorite type of apple: the flavor is intensely sweet tart and it has a lovely, bright red color.
  • Granny Smith: Granny Smith is great for salads, though we recommend using it with another red apple for color contrast.
  • Honeycrisp: This variety is a bit sweeter and juicier than Pink Lady, but still a great option.

Dressing variations

This apple walnut salad is delicious with the maple vinaigrette listed in the recipe below. However, it works very well with other dressing ideas as well! Here are some top salad dressings that work with the flavors of this salad:

Apple Walnut Salad

Apple walnut salad topping ideas

Want to mix up the toppings for this apple walnut salad? The sky is the limit! Keep the greens, apples, and walnuts steady and add additional cheese, nuts or other mix ins for a versatile side. Here are some of our top ideas:

  • Feta crumbles or goat cheese crumbles add a pop of salt and a visual appeal.
  • Dried cherries, pomegranate seeds, or raisins can stand in for the cranberries.
  • Parmesan, gorgonzola, gouda, or Manchego also work for the cheese.
  • Try adding a handful of almonds, pecans, pistachios, or hazelnuts alongside the walnuts.
  • Using pepitas is another fun way to mix up the crunchy elements.

Add protein to make it a main dish

Lastly, it’s simple to turn apple walnut salad into a main dish. Simply top with protein! The flavors in this salad work well with chicken, shrimp, salmon, and even tofu as a vegan salad option. Here are some recipes for cooking the protein:

More salad recipes

Love eating salads? We are salad obsessed around here! Here are some of our top favorite salads:

This apple walnut salad recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Apple Walnut Salad

Apple Walnut Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s an easy side dish or add protein for a satisfying lunch!


Ingredients

For the apple walnut salad

  • ½ cup walnuts
  • 1 crisp tart apple (like Pink Lady)
  • 8 cups mixed greens or tender lettuces (like butter or Bibb lettuce, frisee, etc)
  • ¼ cup dried cranberries
  • 1 handful sliced red onion* (or shallot)
  • ¼ cup feta cheese crumbles (optional; not shown)

For the dressing

  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider or white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil
  • Fresh ground black pepper (optional)
  • To make it a main: Blackened Chicken, Sauteed Shrimp, Baked Salmon, or Baked Tofu

Instructions

  1. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  2. Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
  3. Thinly slice the apple.
  4. Place the greens on a large platter or individual plates. Top with apple slices, toasted walnuts, dried cranberries, and red onion slices. If desired, add a sprinkle of feta cheese. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)

Notes

*To remove some of the strong flavor of the red onion, you can soak it in cold water for 5 to 10 minutes before assembling the salad.

  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Apple walnut salad,

A Couple Cooks - Recipes worth repeating.

Easy Pinto Beans

Whip up a pot of this flavorful pinto beans recipe, simmered with aromatic veggies and smoky spices. It’s perfect as…

A Couple Cooks – Recipes worth repeating.

Whip up a pot of this flavorful pinto beans recipe, simmered with aromatic veggies and smoky spices. It’s perfect as a satisfying side dish or simple main dish!

Pinto Beans Recipe

There’s something so satisfying about a simple pot of beans: it’s full of protein, super economical, and an easy way to make a healthy meal. Cooking dry beans is something we used to do often, but we’ve fallen out of practice lately. So we’re resolved to get back on the train! All you need is a bit of forethought to simmer up the beans into an irresistibly creamy, savory-spiced pot of beans that works as a side dish or simple main protein. Here’s what you need to know about how to cook pinto beans from scratch!

What you need for this pinto beans recipe

Pinto beans are simple to whip up, and a great way to infuse plant-based protein and fiber into your every day. Sure, canned beans are convenient (and we use them often). But cooking dry beans is much more delicious and cheaper! They come out perfectly seasoned with smoky spices, and you can adjust seasonings to your taste.

This pinto beans recipe has a creamy sauce that works when serving them as a side dish or main. You can also skip the sauce if you’re simply using them in a recipe that calls for canned pinto beans. Here are the ingredients you’ll need:

  • Dry pinto beans
  • White onion (or yellow onion)
  • Garlic
  • Kosher salt
  • Cumin, chili powder, and smoked paprika
  • Butter (or vegan butter or olive oil)
  • All-purpose flour (or cornstarch)
Pinto Beans Recipe

How to cook pinto beans

This pinto beans recipe is simple and mostly hands-off, but you do have to remember to soak the beans the night before! This is the traditional method for cooking dried beans, though there is some contention over whether it’s actually necessary for modern cooks. However, in our tests we’ve found that soaking the beans overnight helps them to cook more evenly. Here are the basic steps for how to cook pinto beans:

  1. Soak the beans overnight: Place the beans in a large container with a cover with 2 inches of room temperature water and stir in 1 tablespoon kosher salt. Cover and allow to soak at room temperature.
  2. Add seasonings: When ready to cook, drain the beans from the soaking liquid. Place them in a pot and cover with 2 inches of water. Add kosher salt and bring to a boil, then reduce to simmer. Add peeled quartered onion and peeled garlic.
  3. Simmer 1 to 2 hours: Simmer uncovered for 1 to 2 hours until the beans are tender (taste test as you cook; the exact timing will depend on the age and brand of beans). Once tender, season with additional salt to taste, cumin and chili powder.
  4. Thicken the sauce: If desired, make a creamy sauce for the beans: remove 2 tablespoons of the liquid to a small bowl. Stir in the flour until a paste forms, then return it to the pot. Add the butter and stir until combine. Simmer 5 minutes until the liquid is thickened slightly.

Making the creamy sauce

This pinto beans recipe is quite versatile: you can make the creamy sauce if you plan to serve them as a side or main dish. Or, you can omit this step if you plan to use the beans in a recipe that calls for canned beans that are rinsed.

We highly recommend making the creamy sauce, since it’s so flavorful and perfect for making the beans work as a cohesive dish! If you eat gluten-free, you can use cornstarch for thickening.

Pinto Bean Recipe

Is the overnight soak required?

There is some contention among modern chefs and cooks about whether it’s required to soak dried beans. We’ve tried it both ways, and we prefer the texture of the beans when you soak the night before. They generally cook more evenly than if you don’t soak them, when some can end up crunchy and others are falling apart.

However, you can omit the overnight soak in a pinch! You may need to cook the pinto beans slightly longer and add a hint more salt in the final seasoning.

Storage for pinto beans

Cooking 1 pound of dried beans yields about 6 cups cooked beans. Store leftovers refrigerated in their liquid for 3 to 5 days. For any beans you won’t eat before 5 days, store them frozen for up to 8 months in a sealable storage container.

If you’re using these cooked pinto beans in a recipe that calls for canned, keep in mind that 1 ½ cups pinto beans = 15 oz can.

Other flavor options

There are lots of other ways to flavor pinto beans! The recipe as written is vegetarian and vegan (with olive oil or vegan butter). Of course, many people love to add bacon to their beans, which you can also do! Here are a few more ideas for flavoring this pinto beans recipe:

  • Add sauteed chopped bacon to the pot.
  • Mix 1 to 2 tablespoons liquid from a can of chipotle chilis in adobo for smoky heat.
  • Add a few pinches red pepper flakes for a zing.
  • Add 1 to 2 tablespoons tomato paste for a tangy, full-bodied sauce.
  • Add 1 tablespoon soy sauce or Worcestershire sauce for extra salty flavor.
Pinto Beans

Ways to serve this pinto beans recipe

This pinto beans recipe can be used as a substitute for canned beans, but we like it best on its own as a side dish or a simple main dish! Serve it with rice and a salad for a cozy meal, or it’s versatile enough to work with a long list of main dishes. It’s especially nice to add protein to a meatless meal! Here are a few ideas:

More bean recipes

Love cooking dried and canned beans? Here are a few more recipes to try:

This pinto beans recipe is…

Vegetarian, vegan an dairy-free. For gluten-free, use cornstarch.

Print
Pinto Beans Recipe

Easy Pinto Beans


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 1 to 2 hours
  • Total Time: 9 minute
  • Yield: 12 ½ cup servings

Description

Whip up a pot of this flavorful pinto beans recipe, simmered with aromatic veggies and smoky spices. It’s perfect as a satisfying side dish or simple main dish!


Ingredients

  • 1 pound dry pinto beans
  • 1 white onion (or yellow onion), peeled and quartered
  • 6 garlic cloves, peeled and smashed
  • 2 teaspoons kosher salt
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • 2 tablespoons butter (or vegan butter or olive oil)
  • 1 tablespoon all-purpose flour, whisked into liquid (optional; or use cornstarch) 

Instructions

  1. Soak the beans overnight: Place the beans in a large container with a cover with 2 inches of room temperature water and stir in 1 tablespoon kosher salt. Cover and allow to soak at room temperature. (If you omit this step, you can still cook the beans; you may need to cook slightly longer and add a hint more salt in the final seasoning. The overall texture is better with the overnight soak, but you can omit it in a pinch.)
  2. When ready to cook, drain the beans from the soaking liquid. Place them in a pot and cover with 2 inches of water. Add the kosher salt and bring to a boil, then reduce to simmer. Add the onion and garlic.
  3. Simmer uncovered for 1 to 2 hours until the beans are tender (taste test as you cook; the exact timing will depend on the age and brand of beans). Add a bit of water if necessary to keep the beans covered with water while cooking. Once tender, season with additional salt to taste, along with the cumin and chili powder.
  4. To thicken the liquid, remove 2 tablespoons of the liquid to a small bowl. Stir in the flour until a paste forms, then return it to the pot. Add the butter and stir until combine. Simmer 5 minutes until the liquid is thickened slightly. (You can skip this step if you’re planning to use the beans in a recipe that calls for canned pinto beans that are drained and rinsed.)
  5.  Enjoy the beans immediately. Store leftovers refrigerated in their liquid for 3 to 5 days, or frozen for up to 8 months in a sealable storage container. (For reference, 1 ½ cups pinto beans = 15 oz can.)
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Pinto beans, pinto beans recipe, pinto bean recipe, pinto bean

A Couple Cooks - Recipes worth repeating.

Mashed Potato Pancakes

These mashed potato pancakes are absolutely delicious as a savory side or breakfast! Here’s how to make potato pancakes from…

A Couple Cooks – Recipes worth repeating.

These mashed potato pancakes are absolutely delicious as a savory side or breakfast! Here’s how to make potato pancakes from mashed potatoes.

Mashed Potato Pancakes

Got leftover mashed potatoes? Here’s a genius way to give them a new life: try mashed potato pancakes! You will fall head over heels for these tender, savory pancakes that taste like fluffy hashbrowns. Add a little eggs and cheese and fry them up: they work either savory served with sour cream and chives or sweet with maple syrup. The tender texture is out of this world good! They’re extremely easy to whip up, the perfect idea for leftover mashed potatoes from Thanksgiving or any meal.

Got lots of leftover mashed potatoes? Try Potato Waffles.

Ways to make mashed potato pancakes

How to make potato pancakes from mashed potatoes? There are two basic methods, both of which add eggs, flour and often cheese. This recipe uses the easier of the two methods, and makes deliciously moist, tender pancakes that are bursting with savory flavor.

  • One method makes a dough that is thick and dense and pats it into small disc shapes that are then pan-fried. However, this type of mashed potato pancake can be a little fussy. They’re hard to flip and need quite a bit of oil to fry them on all sides.
  • This recipe for leftover mashed potato pancakes uses an easier method that’s more like a pancake batter. The batter is thick but liquid enough to pour onto the griddle, so it fries up just like traditional pancakes. It’s so simple and there’s no need to form pancakes or deep fry: pour them right onto the skillet!
Best Mashed Potatoes Recipe

Ingredients for leftover mashed potato pancakes

To make mashed potato pancakes you’ve got to start with leftover mashed potatoes. The leftover part isn’t just cute: refrigerating the mashed potatoes helps dry them out, making a perfect texture for frying into flapjacks. But this method will work with any type of mashed potatoes you’ve got: even if they’re just a few hours old! We recommend using our best mashed potatoes recipe for best results. Here’s what you’ll need for this recipe:

  • Refrigerator ingredients: Leftover mashed potatoes, eggs
  • Pantry ingredients: Olive oil, baking powder, salt, all-purpose flour
  • Dairy: Shredded cheddar cheese, milk of choice
Mashed Potato Pancakes

Tips for the process

These leftover mashed potato pancakes are simple to whip up: you’ll make a simple batter and fry it up just like sweet breakfast pancakes. Here are a few things to keep in mind:

  • Use a large griddle: a non-stick surface is helpful. Some griddles have uneven heating, so use a quality griddle or skillet. A non-stick surface is a plus, though you’ll still want to cook the pancakes in butter to get them golden brown.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. If the heat is too low, the pancakes won’t puff as much when cooking.
  • Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
  • The batter sometimes becomes very thick while waiting for the second batch. If so, add a teaspoon or two of buttermilk until the batter is pourable. 

Ways to serve leftover mashed potatoes

Leftover mashed potato pancakes work savory or sweet, making them extremely versatile. They work as a sweet or savory breakfast, a side dish, or as an appetizer. Here are a few ways we like to serve them:

  • Topped with sour cream and chives as a savory breakfast or appetizer
  • As a side dish for salmon, chicken or vegetarian main dishes
  • Appetizer, made into smaller pancakes (similar to fritters)
  • Topped with maple syrup, fresh fruit and butter as a sweet breakfast
Mashed Potato Pancakes

Dietary notes

As written, this mashed potato pancakes recipe is vegetarian.

For dairy-free, omit the cheese and add another pinch of salt. Use oat milk, and serve with cashew cream.

For gluten-free, you can use gluten-free 1-for-1 flour. Almond flour is another option, but the pancakes would be more fragile and you might want to make them smaller to be easier to flip.

More mashed potato recipes

This mashed potato pancakes recipe is great for using up leftovers, whether it’s with classic mashed potatoes, sweet potatoes, or other types. Here are a few of our top mashed potato recipes:

This mashed potato pancake recipe is…

Vegetarian. For dairy-free or gluten-free, see the Dietary Notes section above.

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Mashed Potato Pancakes

Mashed Potato Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 9 medium pancakes

Description

These mashed potato pancakes are absolutely delicious as a savory side or breakfast! Here’s how to make potato pancakes from mashed potatoes.


Ingredients

  • 2 large eggs
  • 1 tablespoon olive oil
  • ½ teaspoon baking powder
  • ⅛ teaspoon kosher salt*
  • ¼ cup all-purpose flour
  • ½ cup shredded cheddar cheese
  • 2 cups cold leftover mashed potatoes
  • 3 tablespoons milk of choice
  • Butter or more oil, for cooking
  • For serving: sour cream and chopped chives or maple syrup (or toppings of choice).

Instructions

  1. Whisk the eggs, then add the olive oil, baking powder, salt and whisk. Add the flour and whisk gain. Change to using a spatula and stir in the shredded cheese, leftover mashed potatoes and milk to make a thick but pourable batter. 
  2. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (¼ cup for medium-sized pancakes, or smaller for small pancakes). Cook the pancakes until the bottoms are golden, about 1 to 2 minutes. Then flip them and cook until cooked through and no longer gooey at the edges, adjusting the heat as necessary so they don’t brown too fast.
  3. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature (if the batter becomes too thick, you can add a teaspoon or two of milk until it becomes pourable). Serve immediately with sour cream and chopped chives (for savory), with maple syrup (for sweet), or with the toppings of your choice.

Notes

*If your mashed potatoes are not seasoned with salt, use ¼ teaspoon kosher salt.

  • Category: Breakfast or Side
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Mashed potato pancakes, potato pancakes, leftover mashed potato pancakes, potato pancakes from mashed potatoes, potato pancakes with mashed potatoes

A Couple Cooks - Recipes worth repeating.

Easy Cranberry Sauce

This homemade cranberry sauce recipe is so fast and easy, there’s no need for canned! Whip it up fresh with…

A Couple Cooks – Recipes worth repeating.

This homemade cranberry sauce recipe is so fast and easy, there’s no need for canned! Whip it up fresh with orange and cinnamon.

Cranberry Sauce

It’s taken too many years for us to realize this, but we finally know the truth. Cranberry sauce is beyond easy to make homemade. Turns out, all you need is a handful of ingredients and 10 minutes to make this side dish. There’s really no need for canned, folks! This easy fresh cranberry sauce recipe comes together quickly with the flavors of brown sugar, orange, and cinnamon. It’s so simple: and we’re never buying canned again.

Ingredients for this cranberry sauce recipe

There are only a handful of recipes we can think of that are easier than homemade cranberry sauce. How did we go so long without this knowledge? It’s truly a matter of dumping together a few ingredients and simmering until a sauce forms. Everyone around the table will be impressed by your cooking prowess (and you don’t need to share your secrets!).

Fresh cranberries are intensely tart, so you’ll need a nice dose of sweetener to get that perfect sweet tart flavor. For this cranberry sauce recipe, we’ve tinkered with the flavors to get just the right mix of fruity, sweet tart, and spiced. Here’s what you’ll need:

  • Fresh cranberries
  • Granulated sugar and brown sugar
  • Orange juice, bottled or fresh
  • Orange zest (optional)
  • Cinnamon stick

Where did cranberry sauce come from, anyway?

Cranberries are a fruit that is native to North America, and Americans have been eating cranberry sauce for centuries. Original Native American cranberry sauce recipes date back to the late 17th century.

The first mention of this food in print was the 1796 cookbook called American Cookery cookbook, where author Amelia Simmons mentions to serve roast turkey with cranberry sauce (per The Washington Post). The canned version came along in much later, of course: it became available in the 1940s so people could enjoy cranberry sauce year-round!

Cranberry Sauce Recipe

Tips for how to make cranberry sauce

Making this homemade cranberry sauce recipe is simple and requires almost no cooking technique. Here are a few pointers to note:

  • Simmer all ingredients over medium heat until a saucy texture forms. The timing will vary based on your pan and the exact heat level, but it should take about 10 to 15 minutes. We like to see most cranberries burst and dissolved, but there can be a few that are still whole.
  • Substitutes are welcome. Don’t have both granulated and brown sugar? Use just one. Want to use all orange juice and not water? Go for it!
  • Add orange zest if desired. When you zest the orange, make sure to only get the orange part of the peel: not the white pith! The pith tastes very bitter and if you zest too aggressively, it makes the cranberry sauce taste bitter.
  • A cinnamon stick completes the flavors. Using a cinnamon stick infuses a cozy-spiced flavor that’s gentler and more elevated than the ground spice. But substitute ground cinnamon if it’s all you have!

Alternative natural sweeteners

If you like a more tart cranberry sauce, feel free to reduce the sugar level. We’ve found somewhere between ¾ cup and 1 cup sugar is best for 12 ounces of cranberries. Feel free to experiment to find your sweet spot.

If desired, you can use alternative natural sweeteners in cranberry sauce like honey, maple syrup, or agave syrup. Start with ¾ cup sweetener, then add more to taste if desired.

Cranberry Sauce

Storage for homemade cranberry sauce

How long does homemade cranberry sauce last? Store it for up to 10 days refrigerated. This makes it perfect for making ahead of a holiday gathering.

You can also freeze cranberry sauce: place it in a sealed container and store for up to 3 months. To defrost, place it in the refrigerator the night before you plan to serve it.

How to serve it

Cranberry sauce is an ideal side dish for fall and winter, perfect as a Thanksgiving side or for Christmas. You can also repurpose leftovers in so many ways! Here are a few ways to serve cranberry sauce:

Homemade Cranberry Sauce Recipe

This cranberry sauce recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Cranberry Sauce

Cranberry Sauce Recipe (10 Minutes!)


  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 to 8

Description

This homemade cranberry sauce recipe is so fast and easy, there’s no need for canned! Whip it up fresh with orange and cinnamon.


Ingredients

  • 12 ounces fresh cranberries
  • ¾ cup granulated sugar*
  • ¼ cup brown sugar
  • ¾ cup fresh or bottled orange juice (2 large oranges; add the zest of 1/2 orange, if desired)
  • ¼ cup water
  • 1 cinnamon stick (or ⅛ teaspoon ground cinnamon)

Instructions

  1. Place all ingredients in a saucepan and bring to a simmer over medium heat.
  2. Simmer until the cranberries pop and it becomes saucy, about 10 to 15 minutes. Serve immediately. Leftovers last refrigerated for up to 10 days or frozen for up to 3 months. 

Notes

*If desired, you can use honey, maple syrup, or agave syrup in this cranberry sauce. Start with ¾ cup and add more sweetener to taste.

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: Cranberry sauce, cranberry sauce recipe, homemade cranberry sauce, how to make cranberry sauce

A Couple Cooks - Recipes worth repeating.

Wild Rice Salad

This wild rice salad recipe is simple and bursting with flavor, with crunchy veggies, pecans, cranberries, a zingy dressing, and…

A Couple Cooks – Recipes worth repeating.

This wild rice salad recipe is simple and bursting with flavor, with crunchy veggies, pecans, cranberries, a zingy dressing, and feta cheese!

Wild Rice Salad

Here’s a hearty fall and winter side dish that’s just begging to jump onto your table: wild rice salad! This mix of rice with crunchy veggies, pecans, cranberries, and feta cheese crumbles is ideal for any occasion, from the holidays to a simple cozy dinner. A maple Dijon vinaigrette dressing infuses a tangy flavor throughout, punctuated by bursts of fresh parsley. It’s pretty simple to put together, and easy to make ahead. Side dish problems, solved!

What you need for wild rice salad

Wild rice is perfect for fall and winter recipes, but did you know it’s not technically rice? It’s the seed from a native grass that grows in lakes and streams in the Northern US and Canada. But since it looks so much like it, wild rice is treated as rice in most cuisines. It was an important staple to Native Americans in the upper Great Lakes area of the US. (I’m from Minnesota originally, so wild rice was part of the heritage and history of where I lived growing up!)

This wild rice salad uses a wild rice blend, which mixes wild rice with various types of rice (most often brown). This makes it both more economical and a better texture for a salad! Here’s what you’ll need for wild rice salad:

  • Pantry ingredients: Wild rice blend, salt, white wine vinegar, Dijon mustard, maple syrup or sugar, olive oil, pecans, dried cranberries
  • Fresh ingredients: Celery, green onions, Italian parsley
  • Dairy: Feta cheese crumbles (omit for vegan and add more salt to taste)
Wild Rice Salad

Notes on using wild rice blend

A wild rice blend is perfect for using in a salad, because the texture of wild rice on its own can be rather heavy. Often wild rice blends will use brown rice, and sometimes other types like red and black rice. This makes the blend much cheaper to produce and it has a softer overall texture, making it easier to eat than straight wild rice.

In this recipe, you can use any package marked “wild rice blend.” Cooking instructions may vary depending on the brand, so use the timing and liquid specified on the package if it differs from this recipe.

Does this work with 100% wild rice?

This wild rice salad also works with pure wild rice! If all you have is pure wild rice, you can use that too. The cook time is essentially the same, but you’ll use more water and drain excess liquid after cooking (vs letting the water absorb in the wild rice blend method). Simply make the following changes:

  • Use 2 ½ cups water instead of 1 ¾ cups.
  • Simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see this photo.) If most of the grains are not split, continue to cook, adding more water if necessary.
  • Once cooked, drain any excess liquid.
Wild Rice Salad Recipe

Customizing this wild rice salad recipe

This wild rice salad recipe is full of goodness, featuring the autumnal flavors of celery, green onion and parsley against nutty pecans and sweet cranberries. Want to swap out some of the ingredients to make it your own, or add some of your favorite items to the mix? Here are a few ideas:

  • Chopped apple
  • Pomegranate seeds (add or use in place of cranberries)
  • Dried cherries
  • Pumpkin seeds
  • Walnuts
  • Baby arugula
  • Fresh rosemary or sage (use only very small amounts, to taste)

More grain salads and side dishes

This wild rice salad is the best fall and winter side. It’s a great fall salad or Thanksgiving side dish, it works for Christmas, and it’s versatile to use at any sort of dinner. Pair it with chicken, baked salmon or vegetarian dinners for a hearty, filling side. Here are a few more great side dishes to try:

This wild rice salad recipe is…

Vegetarian and gluten-free. For vegan, omit the feta cheese crumbles.

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Wild Rice Salad

Wild Rice Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6

Description

This wild rice salad recipe is simple and bursting with flavor, with crunchy veggies, pecans, cranberries, a zingy dressing, and feta cheese!


Ingredients

  • 1 cup uncooked wild rice blend (mix of brown and wild**)
  • ¾ teaspoon kosher salt, divided
  • 2 ribs celery, thinly sliced
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or sugar
  • 2 tablespoons olive oil
  • ½ cup feta cheese crumbles (optional; omit for vegan)
  • ½ cup dried cranberries
  • ½ cup chopped pecans

Instructions

  1. Rinse the rice in a fine mesh strainer under cold water. Add the rice to a saucepan with 1 ¾ cup water and if desired, 1 tablespoon olive oil or butter (optional). Bring to a boil, then reduce to a low simmer and cook for 45 minutes or until all the liquid is absorbed (see notes* and **). Cover and allow to stand and steam for 10 minutes. Stir in ¼ teaspoon kosher salt. Then pour the rice onto a sheet pan in a single layer and place it in the freezer for 5 minutes until the rice is room temperature. (Or, you can make the rice ahead and refrigerate until serving, up to 2 days.)
  2. Meanwhile, prepare the celery, green onion, and parsley as noted in the instructions above.
  3. In a small bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup, olive oil, and ½ teaspoon kosher salt.
  4. When the rice is cooked and cooled, mix it in a large bowl with the chopped vegetables, dressing, feta cheese crumbles, dried cranberries, and chopped pecans. If desired, add a few feta crumbles and pecans to the top for serving.
  5. The salad tastes best fresh, but stores up to 3 days refrigerated. For make ahead, cook the rice and mix the dressing in advance and refrigerate. Add all salad ingredients together before serving.

Notes

*You can use any package marked “wild rice blend” that contains a mix of wild rice with other types of rice, including brown, red and black. Cooking instructions may vary depending on the brand, so use the timing and liquid specified on the package if it differs from this recipe.

**If all you have is pure wild rice, you can use that too. Use 2 ½ cups water instead of 1 3/4. Simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see the photo.) If not, continue to cook until most grains are split, adding more water if necessary. When the rice is cooked, drain excess liquid.

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Wild rice salad, wild rice salad recipe

A Couple Cooks - Recipes worth repeating.

Our Best Mashed Potatoes Recipe

This is the best mashed potatoes recipe, hands down! Here’s how to make creamy, perfectly seasoned potatoes that everyone will…

A Couple Cooks – Recipes worth repeating.

This is the best mashed potatoes recipe, hands down! Here’s how to make creamy, perfectly seasoned potatoes that everyone will love.

Best Mashed Potatoes Recipe

“Best mashed potatoes recipe” is a bold claim, but we stand behind it. These really are the best mashed potatoes! They’re swirled with fresh garlic sauteed in butter, milk, and a little sour cream, then mashed into fluffy oblivion. For the creamiest texture you can whip them with a stand mixer. Take them over the top with our secret ingredient to make everyone around the table go mad over them. (We’ve tried it, and it works!)

Best type of potatoes for mashed potatoes

There are several controversies when it comes to the best mashed potatoes, and the first is about the type of potatoes. What’s the best type of potatoes for mashed potatoes? We think it’s a combination.

  • Yukon gold potatoes have a buttery texture and rich flavor. The yellow flesh of a Yukon gold potato is more robust than a russet potato, and the buttery flavor and texture carry the dish. We like to use ¾ Yukon gold potatoes in our best mashed potatoes.
  • Russet potatoes are starchy and add the classic fluffy texture. Use ¼ russet potatoes in the potato mixture, or up to half the recipe.
  • Use peeled or unpeeled potatoes: your choice! We love the look and texture of potato skins in our potatoes, but sometimes we like a smooth mashed potato. You can do either here! The benefit of unpeeled is it’s less work and you keep the nutritional value of the potato skin.
Mashed Potatoes Recipe

Tips for the best mashed potatoes

There are lots of variations in method when it comes to mashed potatoes. Some people use a stand mixer, some use a potato masher. Some chefs use garlic, some heat the dairy before adding it to the mixture. Here’s what we’ve found makes the very best mashed potatoes:

  • Cut the potatoes into even 1-inch chunks. If you cut some smaller than others, the potatoes don’t cook evenly. You run the risk of small uncooked lumps in your mash (it’s happened to us!).
  • Boil the potatoes until they are very tender. You don’t want to go overboard, but make sure they fall right apart when you prick them with a fork.
  • Sauté fresh garlic in butter, then add the milk. Allow the potatoes to steam while you saute the garlic. It will make the kitchen smell amazing and is the essential flavoring for these potatoes. Remove the heat and add the milk, which warms the milk before mashing (which is important for the texture).
  • Add the potatoes, sour cream and salt and mash with a masher. Use a simple potato masher to mash everything into the very best mashed potatoes.

Keep reading for two tips to step them up!

Mashed Potatoes Recipe

How to make smooth creamy mashed potatoes

How to make the best creamy mashed potatoes? Use a stand mixer with the whisk attachment to whip them until they’re beautifully fluffy and smooth!

First, mash the potatoes with garlic, butter, and sour cream by hand to get all the ingredients combined (if you prefer, use the paddle attachment on the stand mixer for that part). Then transfer the mixture to the mixer and mix on low speed with the whisk attachment. It makes the best smooth, creamy texture! One caveat: make sure not to over-whip or the texture can become too thick and gluey.

Variation: garlic mashed potatoes

Love garlic? As garlic afficionados, there’s never such thing as too much garlic in our house! To transform these best mashed potatoes into garlic mashed potatoes, increase the garlic from 4 cloves to 6 cloves for a noticeable garlic flavor. (You can go up to 8 cloves if you like a bold garlic flavor, but we can’t guarantee there won’t be complaints about garlic breath.)

Secret ingredient: prepared horseradish

This best mashed potatoes recipe tastes great with simply garlic, butter, sour cream, and salt. But want to take it even further? Add prepared horseradish.

We learned this trick from a friend, who brought these incredible mashed potatoes to a Friendsgiving once. They had this irresistible savory, tangy, creamy flavor and no one could guess the secret ingredient. Turns out prepared horseradish takes mashed potatoes from good to irresistible without infusing spicy flavor. The quantity specified in the recipe below is enough to taste it but not identify it as horseradish.

It’s not necessary to add this ingredient, but try it if you like! You can also make horseradish mashed potatoes and increase the amount so it infuses the signature spicy flavor.

Best Mashed Potatoes Recipe

A note on serving size

This mashed potatoes recipe uses 4 pounds of potatoes, which is enough for about 8 servings. If desired you can make a half recipe for 4 servings, but we find that the half batch feels small when feeding a family. We prefer making the full 4 pounds and having leftovers (see below).

Storage for leftover mashed potatoes

Our best mashed potatoes last for up to 4 days refrigerated in a sealed container. They taste great rewarmed. We do not recommend freezing mashed potatoes, since it causes the texture to become very runny.

The best thing to do with leftover mashed potatoes? Make Potato Pancakes or Potato Waffles! They have incredible flavor and you can serve them either savory or sweet. We’ve eaten them for breakfast or as a side for salmon for dinner and they taste great both ways!

Mashed potato pancakes

Dietary notes

As written, this mashed potato recipe is vegetarian and gluten-free. For vegan and plant-based, do the following:

  • Replace the butter with vegan butter.
  • Use oat milk, or the dairy-free milk of your choice.
  • Omit the sour cream, and add additional milk until smooth and creamy.

More potato recipes

We hope you’ll agree that this is the best mashed potatoes recipe! Let us know if you make it in the comments below and what you think, whether it’s for a holiday like Thanksgiving or Christmas or an everyday dinner. Here are a few more potato recipes you’ll love:

This best mashed potatoes recipe is…

Vegetarian and gluten-free. For vegan and dairy-free, see the Dietary Notes section above.

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Mashed Potatoes

Our Best Mashed Potatoes Recipe


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8

Description

This is the best mashed potatoes recipe, hands down! Here’s how to make creamy, perfectly seasoned potatoes that everyone will love.


Ingredients

  • 3 pounds Yukon gold potatoes (4 large)
  • 1 pound russet potatoes (1 large; or more Yukon gold potatoes)
  • 6 tablespoons salted butter
  • 4 garlic cloves, finely minced (or 6 cloves for garlic mashed potatoes)
  • ¾ cup milk
  • ½ cup sour cream
  • 1 ¼ teaspoons kosher salt, plus more for boiling
  • Chopped fresh chives, for garnish
  • Variation: 2 tablespoons prepared horseradish (in a jar)*

Instructions

  1. Wash and roughly chop the potatoes into even 1-inch chunks (peel or leave them unpeeled if you don’t mind the texture of skins). Try to make the chunks as even as possible.
  2. Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1 tablespoon kosher salt. Bring to a boil.
  3. Once boiling, cook until they are very tender, about 10 to 15 minutes (pierce a piece of potato with a fork to assess doneness). Drain and allow to steam while sautéing the garlic in Step 4.
  4. When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat and pour in the milk, stir for 15 seconds to warm the milk. Then add the potatoes back to the pot.
  5. Mash the potatoes with a masher. Add the sour cream and 1 ¼ teaspoons kosher salt and mash more until a creamy texture forms. (If using prepared horseradish, mash it in as well.)
  6. Optional: For the creamiest mashed potatoes, transfer to a stand mixer. Add the whisk attachment and whip on low speed for 1 to 2 minutes, until fluffy (take care not to over whip or the potatoes will become too thick and gluey).
  7. Serve immediately garnished with chopped fresh chives, if desired. Leftovers store up to 4 days refrigerated (or make them into potato pancakes or potato waffles!).

Notes

*Adding prepared horseradish is a secret ingredient that makes mashed potatoes taste incredible; using the quantity specified is enough to make them taste complex but not spicy. Feel free to add more if desired or omit.

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Mashed potatoes, mashed potatoes recipe, best mashed potatoes, best mashed potatoes recipe

A Couple Cooks - Recipes worth repeating.

Roasted Acorn Squash

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake…

A Couple Cooks – Recipes worth repeating.

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake acorn squash.

Baked Acorn Squash

The perfect fall side dish? Try this roasted acorn squash with brown butter maple drizzle! Bake acorn squash in a hot oven until it’s moist and tender, then while it’s roasting make brown butter on the stovetop. Swirl in a little maple syrup and garnish with chopped pecans, and it’s absolutely irresistible! Everyone will want a piece of this easy side. (We took one bite and said, wow!)

Selecting squash for roasted acorn squash

The most important part of roasted acorn squash is selecting a good squash! If it’s not ripe or overripe, the flesh can be stringy and bland. (We’ve had this issue before, so we can’t overstate the importance enough!) To select a good acorn squash, here are a few tips:

  • Look for a squash that is mostly dark green with some patches of orange. An all-orange acorn squash might be overripe and can have stringy flesh and bland flavor.
  • Gently check the skin: it should feel smooth with no wrinkles, shriveled spots, soft spots, or bruises. Wrinkles mean it’s drying out, and bruises or soft spots are red flags for rot.
  • Check the stem, which should be dry and firm with no soft sections. A brown or crumbling stem might mean it’s been on the shelf too long.
Acorn Squash

How to bake acorn squash

Baked acorn squash is simple: all you’ll need is 1 hour and an oven! Here’s how to bake acorn squash:

  • Cut the acorn squash into quarters and remove the seeds. Use a large, sharp chef’s knife to cut the squash in half. Scoop out the seeds and strings with a spoon, then slice each half in half again.
  • Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper.
  • Roast for 40 minutes total at 450F. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
Roasted Acorn Squash

The secret sauce: a brown butter drizzle

You can make roasted acorn squash straight up, and it tastes great. But want to step up your squash? This brown butter maple drizzle is out of this world! It takes just a few minutes to whip up and it makes the entire kitchen smell like a dream. Here’s what to do:

  • Make brown butter. Heat butter for a few minutes over medium heat until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to allow it to cool: you don’t want to go overboard and have burned butter!
  • Add maple syrup. Add 1 part maple syrup for every 3 parts butter for this drizzle (in other words, 3 tablespoons butter to 1 tablespoon maple).

Ways to serve roasted acorn squash

Roasted acorn squash is the ideal side dish for a fall meal: it’s extremely versatile so it works with many types of recipes. Here are a few fun ways to serve it:

Baked Acorn Squash

More acorn squash recipes

This acorn squash recipe is one of our favorite ways to eat this tasty vegetable. But here are a few more acorn squash recipes to try:

This roasted acorn squash recipe is…

Vegetarian and gluten-free.

Print
Baked Acorn Squash

Roasted Acorn Squash


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6

Description

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake acorn squash.


Ingredients

For the squash

  • 2 acorn squash
  • 1 tablespoon olive oil
  • 1/2 to 3/4 teaspoon kosher salt
  • Fresh ground black pepper

For serving

  • 3 tablespoons salted butter (or vegan butter)
  • 1 tablespoon maple syrup
  • ¼ cup chopped pecans
  • Sea salt, to garnish

Instructions

  1. Preheat the oven to 450°F. 
  2. Chop each of the acorn squash in half. Use a spoon to scrape out the strings and seeds. Then cut the squash into quarters. 
  3. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
  4. Place the butter (sliced into pieces) in a small saucepan over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat, transfer to a bowl, and stir in the maple syrup.
  5. To serve, garnish the squash with the brown butter maple drizzle and sprinkle with chopped pecans and sea salt.
  • Category: Side dish
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Roasted acorn squash, roasted acorn squash recipe, baked acorn squash, baked acorn squash recipe, how to bake acorn squash

A Couple Cooks - Recipes worth repeating.

Kale Slaw

This kale slaw with apple is a fresh and zingy side dish recipe! It’s tossed with a maple apple cider…

A Couple Cooks – Recipes worth repeating.

This kale slaw with apple is a fresh and zingy side dish recipe! It’s tossed with a maple apple cider vinegar dressing and toasted almonds.

Kale Slaw

If you’re in the market for a simple side dish that makes eating vegetables delicious, here’s one for your back pocket: kale slaw with apples! This colorful mix of fresh veggies is simple to put together and tastes refreshingly sweet tart. It stars hearty kale, crisp apples, sweet carrot, and a zingy maple apple cider vinegar dressing. Toss the entire mixture with sliced toasted almonds to make it sing! This side dish is perfect for any meal in any season, from Thanksgiving to summer cookouts.

What you need for kale slaw

This kale slaw recipe has a short ingredient list and comes together quickly. The most time-consuming part is prepping the vegetables! Otherwise you’ll mix together a quick vinaigrette and toss it together with the veggies. Here’s what you’ll need (or jump to the recipe):

  • Fresh ingredients: Curly kale, red cabbage, carrot, crisp tart apple
  • Pantry ingredients: Olive oil, apple cider vinegar, maple syrup, Dijon mustard
  • Extra ingredients: Sliced almonds (optional)

You can also dress up this kale slaw any way you like. Use different nuts like pecans, walnuts or hazelnuts, or add dried cranberries or pomegranate arils.

Kale Slaw

Use curly kale, but Tuscan works

There are two main types of kale: curly kale and Tuscan kale (aka Lacinato or dinosaur). For most of our kale recipes, like a kale salad or even sauteed kale, we prefer Tuscan kale. This dark green Italian variety of kale has a milder flavor than curly kale, which can be very spicy. However, in this kale slaw recipe we’ve used the curly variety. Its bright green color and fluffy texture work well in a slaw, and it’s balanced by the tangy dressing. You can use either here, but we like curly! Here’s the difference:

  • Curly kale is brighter green and very curly. The flavor is bitter and spicy, and in its raw form it should be balanced with strong flavors.
  • Tuscan kale, aka Lacinato or dinosaur kale, has dark green, flat leaves and a mildly bitter flavor. It’s common in Italian dishes like this Tuscan White Bean Soup or Kale Soup.

Avoid using baby kale for a slaw. Baby kale is kale that’s harvested before it’s mature and sold in boxes in grocery stores and farmer’s markets. It’s much more tender, with a texture more like spinach, and doesn’t work in a slaw.

A few tips on cutting matchsticks

This kale slaw calls for an apple cut into matchsticks, which can be tricky at first if you’ve never done it before! The graphic below shows how to quickly slice an apple, then you’ll need to stack the slices and thinly slice sticks. Here’s what to do:

  • Set the apple upright and cut off each of the four sides around the core.
  • Place each slide on its flat edge and slice into thin slices.
  • Place several slices together on their side and slice into thin sticks.
How to slice apples

Ways to serve kale slaw

This kale slaw recipe works with many different types of main dishes and in different seasons, making it ultra versatile. Here are a few ways to serve it:

Kale Apple Slaw

Storage and make ahead info

This kale apple slaw recipe stores up to 4 days refrigerated. The robust texture of the curly kale holds up well over time. The only thing you’ll want to be wary of is the almonds, if you’re using them. The almonds grow soggy over time if refrigerated.

To keep crunchy almonds, store them in a separate container at room temperature. Add the almonds directly before serving.

More kale recipes

This kale slaw is a fun and simple kale recipe for infusing your life with this leafy green! Here are a few more tasty kale recipes you’ll love:

This kale slaw recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Kale Slaw

Kale Slaw


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6

Description

This kale slaw with apple is a fresh and zingy side dish recipe! It’s tossed with a maple apple cider vinegar dressing and toasted almonds.


Ingredients

  • 6 cups chopped curly kale
  • 2 cups shredded red cabbage
  • 1 large carrot, shredded
  • 1 crisp tart apple, thinly sliced and chopped into matchsticks
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 ½ tablespoons maple syrup, honey or sugar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ cup sliced almonds (optional)

Instructions

  1. Chop the kale, red cabbage, carrot, and apple as noted above. Place them in a large bowl.
  2. In a medium bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and kosher salt. Pour the dressing onto the vegetables and toss to combine.
  3. If desired, toast the almonds and toss them into the slaw just before serving. Stores up to 4 days refrigerated. (For crunchy almonds, store them in a separate container at room temperature and add directly before serving).
  • Category: Side dish
  • Method: Raw
  • Cuisine: Vegan
  • Diet: Vegan

Keywords: Kale slaw, kale apple slaw

A Couple Cooks - Recipes worth repeating.

Apple Slaw

This tangy apple slaw recipe pairs cabbage with carrots, apples, and a creamy poppyseed dressing. The perfect fresh, easy side…

A Couple Cooks – Recipes worth repeating.

This tangy apple slaw recipe pairs cabbage with carrots, apples, and a creamy poppyseed dressing. The perfect fresh, easy side dish!

Apple Slaw

Here’s a fun, fresh side dish to add to your repertoire: this apple slaw recipe! Cabbage, apples and carrots partner up to form the basis of a tangy slaw. They’re doused in a creamy poppyseed dressing that you’ll want to pour on just about everything. It’s a slaw spin that’s unique in flavor but simple enough that you’ll want to keep making it all season long. In fact, it works just as well in fall and winter as for summer picnics!

Ingredients in this apple slaw

Coleslaw is one side dish we never tire of, and this variation with fruity apples gives it even more intrigue than the standard variety. The best part is the homemade poppyseed dressing, a creamy spin on our classic recipe. The seeds bring a fun texture contrast and it’s flavored with apple cider vinegar for a bold, zingy flavor. Here’s what you’ll need for this recipe:

  • Green cabbage
  • Red cabbage (optional, but it’s worth it for color!)
  • Crisp tart apples
  • Carrots
  • Green onion
  • Apple cider vinegar
  • Dijon mustard
  • Sugar (or honey)
  • Mayonnaise
  • Poppy seeds
  • Salt
Apple Slaw

Best apples for slaw

In our opinion, the best type of apples for slaw is the same as the best apples for baking: use a firm, crisp tart apple. A crisp texture is essential for a slaw, where the apple needs to stand out against cabbage and carrots. The sweet tart flavor allows the apple to shine through and contrast the savory vegetables. Here are some of the best crisp tart apple varieties:

  • Pink Lady (our favorite)
  • Jonathon or Jonagold
  • Granny Smith
  • Honeycrisp
  • Fuji

Some notes on cabbage and coleslaw mix

This recipe calls for both green cabbage and red cabbage. We like to add red cabbage for color, but it’s not necessary for flavor.

  • Skip the red cabbage if you prefer. It looks nice color-wise, but swap in green cabbage if you prefer. It can be hard to use up leftovers of two cabbages (though here are leftover cabbage recipes).
  • To speed up the recipe, use bagged coleslaw. Buy at 14 or 16 ounce bag and measure out 6 cups of the mixture (to account for the cabbage and carrot quantities).
Apple Slaw

Serving apple slaw

This apple is the ideal side dish for any protein or main. Because it features apples it feels appropriate in the fall, but it also works any time of year! It’s great in summer at potlucks and pitch-ins. Here are a few ideas for serving apple slaw:

Dietary notes

As written in the recipe below, this apple slaw is vegetarian, dairy-free. and gluten-free. To make it vegan, use vegan mayonnaise or cashew cream in place of the mayo.

We haven’t been able to find a great vegan mayo brand (tell us in the comments if you have one you like!). So we’d lean towards making a batch of cashew cream. Keep in mind you need to soak the cashews, so it’s best to plan in advance.

Apple Slaw

More apple recipes

This apple slaw is a fun savory apple recipe that makes a big statement at the dinner table! Here are a few more apple recipes we love:

This apple slaw recipe is…

Vegetarian, dairy-free, and gluten-free. For vegan, use vegan mayo or cashew cream.

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Apple Slaw

Apple Slaw


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6

Description

This tangy apple slaw recipe pairs cabbage with carrots, apples, and a creamy poppyseed dressing. The perfect fresh, easy side dish!


Ingredients

  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 2 tart apples, thinly sliced
  • 1 cup carrots, shredded (2 medium carrots)
  • 2 green onions, thinly sliced
  • ½ teaspoon kosher salt, divided
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons granulated sugar (or honey)
  • ½ cup mayonnaise*
  • 1 tablespoon poppy seeds

Instructions

  1. Shred the cabbage, thinly slice the apples, shred the carrots, and thinly slice the green onions. Place them in a large bowl, sprinkle with ¼ teaspoon kosher salt, and stir.
  2. In a medium bowl, whisk the apple cider vinegar, Dijon mustard, granulated sugar, mayonnaise, poppy seeds, and ¼ teaspoon salt until smooth. Pour the dressing onto the vegetables and stir to combine. Stores up to 4 days refrigerated.

Notes

*For vegan, use vegan mayo or cashew cream.

  • Category: Side
  • Method: No Cook
  • Cuisine: Side dish
  • Diet: Vegetarian

Keywords: Apple slaw, apple slaw recipe, apple cabbage slaw

A Couple Cooks - Recipes worth repeating.