The one dessert I always return to during the warmer months is this Strawberries and Cream Pavlova. Light as a cloud and topped with a cascade of berries—it’s a recipe that never fails to impress, yet couldn’t be easier to make. It’s the dessert I love bringing to the table at the end of a dinner party—and it never fails when I volunteer to bring dessert to a friend’s. Just trust me and give it a try—you’ll be obsessed.

What Is a Pavlova?

This dessert is all about that light-as-air texture. The base is a crisp-on-the-outside, marshmallowy-on-the-inside meringue, shaped into a tall circle with swirled edges and a soft center to cradle the toppings. It gets topped with whipped cream and fruit—strawberries, cherries, raspberries, or whatever is ripe and in season.

The beauty of a pavlova is its rustic charm. It’s meant to be a little messy and unfussy, which makes it perfect for laid-back summer gatherings.

Why You’ll Love This Pavlova

• Make-Ahead Friendly: Which means zero stress when guests arrive—just top it with whipped cream and fruit right before serving, and you’ve got a showstopper on your hands.The meringue base can be baked the day before, freeing you up to focus on other parts of the meal (or to relax with a glass of rosé).
• Light and Seasonal: No heavy frostings or fillings here—just airy meringue, whipped cream, and juicy berries.
• Stunning Yet Simple: With just a few ingredients, you’ll create a dessert that feels special enough for a celebration, but easy enough to elevate a weeknight.

Ingredients You’ll Need

The magic of this recipe is how it transforms pantry staples into something extraordinary. Here’s what you’ll need for the meringue:

• Egg whites
• Granulated sugar
• Vanilla extract
• Lemon juice
• Cornstarch
• Kosher salt

And for topping: whipped cream, strawberries, raspberries, cherries, and (optional but recommended) a scattering of edible flowers for that “wow” factor.

Tips For a Perfect Pavlova

• Use room temperature egg whites for maximum volume.
• Add sugar gradually while mixing—this helps create a stable, glossy meringue.
• Let it cool slowly in the oven after baking. This step prevents cracks and ensures the inside stays soft and marshmallowy.
• Top just before serving to keep the meringue crisp.

How to Serve It

Once your pavlova is cool and ready, spoon over a generous layer of freshly whipped cream. Top with strawberries (halved or whole), toss on a few raspberries or cherries, and if you’re feeling extra, garnish with edible flowers for a pop of color. Slice it at the table and serve immediately—it’s meant to be enjoyed in all its messy, delicious glory.

***

If you’re looking for more summer dessert ideas, try this no-churn fruit sorbet, or this dreamy strawberry cake with mascarpone cream. Or, scroll on for the recipe for my Strawberries and Cream Pavlova.

Strawberries and Cream Pavlova

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 3 hours
• Yield: 10 servings

Print Recipe

Pin Recipe

Description

Light, airy, and topped with fresh berries, this strawberries & cream pavlova is the ultimate dessert for summer entertaining.

---

Ingredients

Units USM

• 1 teaspoon lemon juice
• 1 1/2 teaspoons corn starch
• 6 egg whites
• 1 1/3 cups granulated sugar
• 2 teaspoons vanilla extract
• Pinch of kosher salt
• For topping: whipped cream, strawberries, and (optional) cherries & raspberries. Edible flowers are nice too!

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 200°F and adjust the rack to the lower third position.
• On a parchment-lined baking sheet, use a pencil to trace an 8” or 9” cake pan to form a circle.
• In a stand mixer fit with the whisk attachment, beat the egg whites on low speed until their foamy and little bubbles form. Turn the speed up to medium, beating until the egg whites forms soft peaks. Very gradually, stream in the sugar with the mixer still going on medium. 
• Meanwhile, combine the lemon juice and cornstarch in a small bowl. When the egg whites form stiff peaks, add the lemon juice and cornstarch mixture, then the vanilla and salt.
• Beat on high speed for 5 minutes until the meringue is stiff and glossy.
• Spoon the meringue onto the parchment paper, and form into a tall circle within the stencil you traced. Create a slight divot in the center of the meringue, and use your spoon to shape the sides of the pavlova into pretty swirls.
• Bake in the oven for 1 hour and 30 minutes, then turn off heat, crack the door of the oven so it stays ajar (I use a wooden spoon), and allow meringue to sit for an additional hour in the oven. Remove from oven and allow to cool completely on a wire rack.
• When the meringue is completely cool, transfer to a serving platter, top with whipped cream and berries, and devour.

• Prep Time: 30
• Cook Time: 150
• Category: dessert

Keywords: strawberry dessert, pavlova, summer dessert

The post This Strawberries and Cream Pavlova Is My Signature Summer Dessert appeared first on Camille Styles.

When it comes to lunchtime staples in my kitchen, no dish deserves the title more than a grain bowl. With its flexibility and endless opportunity to customize, a grain bowl lends itself beautifully to being a go-to in any season. As we transition from cold, cozy weather to the fresh and bring spring season, this version has been making a weekly appearance at my kitchen table. My formula for a grain bowl includes a grain of choice, a protein of choice, one or two cooked vegetables, one or two fresh vegetables, leafy greens, something pickled, something creamy, and some fun extras. 

This article was featured in the spring issue of The EDIT. Read the issue and download your copy for free.

Maximize Flavor for Any Grain Bowl

Every element of a grain bowl comes together to make magic, so I like to treat and prep every part of it with extra flavor and texture to make the bowl as delicious as possible. Here are a few ways that I do that:

1. For the rice, you could absolutely use regular cooked rice. But if you like some extra texture, I like to take cooked rice, drizzle with a little oil, and either cook in a stove top pan or on a sheet tray until the rice turns slightly golden with crunchy bits.

2. Add fresh herbs and lots of them. Fresh herbs are always my secret to getting the most flavor into a dish. Chopping up fresh herbs and mixing them in with any greens is any easy way to incorporate their flavor, and they also just make for the prettiest garnish too.

How to Make Crispy Tofu

To elevate tofu, my protein of choice, it’s really all about the texture. And the best way to get chewy and crispy tofu in my opinion, is to freeze it first. All you need to do is keep your tofu in the freezer until it’s frozen solid, and then when ready to use, thaw completely before squeezing out all the water. This is easier if you have thick slabs instead of a whole block! You can also microwave the tofu after taking it out of the freezer and squeeze the water out for a quicker process. Then just drizzle the tofu with a little oil and bake until golden brown. 

A little prep at the beginning of the week means you have components ready to go at a moments notice, and can bring together a beautifully colorful and nutritious meal any time of the day!

Rainbow Grain Bowl

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi

Print Recipe

Pin Recipe

Description

An easy to follow formula for a delicious grain bowl any time!

---

Ingredients

For the crispy rice:

• 2 cups cooked rice
• 2 – 3 tbsp oil
• Pinch of salt

 

For the vegetables:

• 1 sweet potato, chopped
• 6oz baby corn
• 2 cups lentils of choice, cooked
• 1 cup radishes, thinly sliced
• 1 serving microgreens
• 1 serving pickled onions
• 1/2 cup avocado
• Nuts or seeds of choice

 

For the tofu:

• 1 block tofu, frozen, thawed, and chopped
• 1 tbsp oil
• Seasonings of choice

 

For the dressing:

• 1 bunch cilantro
• 1 small bunch chives
• Juice of 1 large lemon
• 2 tbsp tahini
• 1 tbsp olive oil
• 2 tbsp honey
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the rice. If preparing on the stove, add oil to a pan and bring to a medium heat. Add the rice to the pan and arrange into a single layer. Let cook for a few minutes until the rice begins to turn golden brown. Stir and let cook for another few minutes, then remove from heat. Season with salt and set aside.
2. Prepare the roasted vegetables and tofu. Preheat oven to 400 degrees F. Line a large sheet tray with parchment paper and add the sweet potatoes, baby corn, and tofu to the pan. Drizzle with oil, salt, pepper, and any seasonings of choice like dried herbs, umami seasonings, paprika, etc. Bake for 25 – 30 minutes, flipping vegetables and tofu halfway through, until golden brown. Pull from oven and set aside.
3. Prepare the dressing while the vegetables cook. Add all ingredients to a blender and blend until smooth. Taste and adjust seasonings to preference. Store in an airtight container up to 3 days.
4. Assemble grain bowl by adding grains, lentils, roasted vegetables, greens, pickled onions, avocado, and dressing. Add nuts and seeds of choice as well. Sprinkle with salt. Enjoy!

Keywords: grain bowl

The post How to Build a Grain Bowl So Good, You’ll Crave It Every Week appeared first on Camille Styles.

One of my favorite ways to celebrate the onset of a new season is to cook with newly in-season produce. And with Easter just around the corner, what better way to welcome it than with one of spring’s star vegetables: carrots. One of the things I love most about this veg is how versatile it is. There are seemingly endless categories of carrot recipes: salads, sides, desserts – even cocktails! I love them raw and dipped in hummus, or baked into a cupcake (fine, maybe I like the cupcakes a little bit more.) There are also as many health benefits as there are ways to eat them — they’re bursting with vitamins, minerals, and antioxidants. 

So if eating carrots is shown to build immunity, while giving you healthier hair and glow-ier skin… why not make it fun? 

13 Carrot Recipes to Enjoy All Spring

Charred Carrots with Honey-Lime Yogurt, Dates, and Almonds

This simple appetizer makes a fantastic carrot-based plate with smoky, caramelized veggies and a creamy and tangy yogurt. In my opinion, the hero ingredient of this dish is the dates, which bring natural sweetness.

Get the recipe

Roasted Carrot and Red Pepper Hummus Flatbread

This flatbread is a vibrant, flavor-packed creation with a creamy, savory hummus on a crisp, golden crust. Top with whatever greens you have lying around—avocado, cucumber, or a bit of crunchy arugula.

Get the recipe

Carrot Cake Cupcakes

Each of these cupcakes is a tiny, golden treasure—moist, nutty, and kissed with cinnamon—topped with a cloud of cream cheese frosting and crunchy walnuts.

Get the recipe

Raw Carrot Salad with Dates, Walnuts and Aleppo

This carrot recipe by one of our favorite cooks, Eden Grinshpan, is so deliciously fresh and great for the entire family. She juliennes the carrots and serves it with an Aleppo citrus vinaigrette, some dates, red onion, and crushed walnut. Yum! 

Get the recipe

Carrot Turmeric Hummus

Camille describes this hummus as perfect for all those Whole-30 peeps out there since it’s bean-free, sugar-free and subs in fresh veggies instead of chips or crackers (it’s also grain and gluten-free!). As an added bonus, the color is gorgeous and looks good on any snack platter. 

Get the recipe

“What’s Up Doc” Carrot-Ginger Cocktail

How amazing would it be to serve a carrot juice libation for Easter brunch or cocktail hour? The flavors are so bright and spring-y, and guests will swoon over the vivid orange color and clever nod to Easter bunny’s favorite food (or drink.) Make with or without alcohol—Camille claims it’s equally delicious both ways.

Get the recipe

Orange-Chili Glazed Pork Tenderloin with Carrot Pesto and Grilled Carrots

This is one of Camille’s favorite summertime dinners to throw on the grill. The carrot pesto sounds unusual, but I’ve learned to trust everything she creates. With that sweet-spicy charred flavor, you’ll want to eat it with a spoon. 

Get the recipe

Honey Roasted Carrots with Spicy Citrus, Sage & Pepitas

This recipe instigated a major Instagram debate: yes or no to cooked carrots? If you’re on Team No, this recipe with its secret sauce might just make you switch sides. Even if you’re officially out on cooked carrot recipes, Camille also uses this same sauce on delicata squash, whole roasted sweet potatoes, and sautéed brussels sprouts, so go ahead and save it now.

Get the recipe

Carrot and Hummus Toasts

This simple and delicious recipe is the snack you didn’t know you needed. There’s just something special about this flavor combination. A slight char and crunch from the bread, the garlic and creaminess from the hummus, and then this slightly sweet and spicy flavor from the carrots are just almost too perfect. In a pinch, I go for a simple wrap with hummus and raw shredded carrots and while it’s not the same, it satisfies the cravings. 

Get the recipe

Moroccan Carrot Ribbon Salad with Orange-Tahini Dressing

Camille is really onto something with this simple salad. Carrots, golden raisins, feta, and mint: flavors that are inspired by Morocco and are just unexpected enough to make this dish so much greater than the sum of its parts. The beauty lies in the contrasts and the balance. The carrot ribbons are shocked (which makes them even colder and crunchier), the feta adds a rich and creamy note, and the golden raisins are plump and sweet.

Get the recipe

Peruvian Carrot Pesto

This Peruvian Carrot Pesto is the perfect spread for crackers, bread, or veggies for dipping. It’s got all the yumminess of cilantro pesto, but with a colorful twist that makes this dip pop on a cheese board or appetizer tray (especially with a bowl as cute as the one pictured). I have yet to try this combo, but can also imagine it being incredible in a pasta… if anyone tries, be sure to let me know.

Get the recipe

Roasted Carrot and Avocado Salad

This salad is one of Elizabeth Winslow’s most delicious creations… She notes that it makes the most of carrots’ sweetness and crunch, playing it off against creamy avocado, bright roasted citrus, and a scattering of toasty spices and seeds. Winslow puts it best: “It’s healthy, sure, but it’s so warm and cheerful and delicious, that’s almost beside the point.”

Get the recipe

Pineapple Coconut Carrot Cake

Last, but certainly not least, my favorite type of all the carrot recipes: Carrot Cake. Specifically, this Pineapple Coconut Carrot Cake by Crumb Kitchen. There is just something about the combination of the cinnamon flavor and cream cheese frosting that can’t be beaten, but the additional fruity flavor from the pineapple makes this cake even more perfect for spring. If you’re still looking for a dessert to serve this Easter, the search can end here. 

Get the recipe

The post 10 Carrot Recipes That Make Spring’s Most Underrated Vegetable Shine appeared first on Camille Styles.

There’s something so satisfying about a steak salad—when I see one on a restaurant menu, I almost always have to order it. It’s that perfect combination of fresh, vibrant ingredients with a substantial protein that makes it delicious any time of year, but especially when warm weather arrives. Enter: this Farmers Market Steak Salad that’s my absolutely favorite dinner right now.

This gorgeous dish is bursting with color, loaded with crisp, crunchy veggies, garlicky bites of steak, and drizzled with an addictive shallot vinaigrette that ties it all together. It’s the kind of meal that feels special enough for a dinner party but somehow easy enough for a weeknight.

Sharing Platter

$74 at Casa Zuma

Large Vintage Wood Board

$275 at Casa Zuma

Salt Cellar

$34 at Casa Zuma

What Makes This Salad My New Go-To

This steak salad is ready in under 30 minutes, making it a lifesaver on busy evenings when you still want something fresh and satisfying. It’s incredibly versatile—feel free to mix up your veggies or swap the filet mignon for rib eye or sirloin, whichever you prefer or have on hand. Plus, it’s undeniably gorgeous, with vibrant radishes, sweet yellow cherry tomatoes, and (if you choose) edible flowers that make every serving taste—and look—like spring.

Choosing the Right Steak (and Cooking It Perfectly)

Usually, we’re a grilled New York strip steak family. But for this stovetop preparation, I opted for filet mignon here because of its tender, melt-in-your-mouth texture. That said, ribeye or sirloin steaks are equally delicious and often easier on the budget. The secret to perfectly cooked steak on the stovetop is using high heat and a quick sear to keep them juicy on the inside with a flavorful, caramelized crust.

Sabre Ivory Flatware

$68 at Casa Zuma

Playa Pasta Bowl

$168 at Casa Zuma

My Favorite Prep-Ahead Tips

If meal prep is your jam, here’s how I make this Steak Salad easy for busy after-work evenings. The shallot vinaigrette can be whisked together up to three days in advance—the flavors only improve with time. Slice your veggies the night before and store them with damp paper towels to maintain crispness. However, save cooking the steak for just before serving; it’s worth the freshness and juiciness.

Easy Ways to Switch It Up

Just like with any of my salad recipes, these are a canvas that are meant to spark creativity! Toss in crumbled goat cheese or feta for extra creaminess. Grill some asparagus or zucchini to boost the smoky flavor. Or, swap arugula for baby spinach or mixed greens depending on what’s fresh or in season.

What I Love Serving Alongside

This Steak Salad stands beautifully on its own, but pairing it with crusty bread, grilled corn, or your favorite chilled rosé makes for the perfect relaxed al fresco gathering.

Whether you’re hosting friends or simply craving something fresh and delicious, this vibrant Steak Salad is exactly what warm-weather dining should be: flavorful, uncomplicated, and joyfully beautiful. Trust me—this is a salad you’ll keep coming back to all season long!

Farmers Market Steak Salad

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

This steak salad is ready in under 30 minutes. Juicy steak, crisp veggies, and a flavorful shallot vinaigrette come together for a dish that’s perfect for gatherings—or any weeknight dinner.

---

Ingredients

Units USM

Shallot Vinaigrette:

• 1/2 cup Olive oil
• 2 tablespoons Balsamic vinegar
• 1 tablespoon honey
• 1 shallot, thinly sliced

Salad:

• 8 cups baby arugula
• 1 cup cherry tomatoes, halved
• 1/2 fennel bulb, thinly sliced
• 4 radishes, thinly sliced
• 1 cup cucumber, thinly sliced
• 1/4 cup basil leaves, torn
• for garnish: basil leaves and (optional) edible flowers

Beef:

• 3 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons rice wine vinegar
• 1 tablespoons olive oil
• Pinch red pepper flakes
• 1 pounds Filet Mignon, cut into 1” cubes (feel free to swap rib eye or sirloin)
• Salt and pepper
• 1 tablespoon flour
• Olive oil for the pan

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the shallot vinaigrette: whisk everything together and set aside.
2. Add all the salad ingredients to a large bowl, reserving some basil for garnish
3. Sprinkle the steak with salt, pepper, and flour.
4. Whisk together the garlic, both vinegars, red pepper flakes, oil.
5. In a large nonstick skillet, heat olive oil just to cover the bottom of the pan over medium high heat.
6. Add steak in even layer and cook until golden brown (about 2 min) then flip and cook 2 minutes on the other side. 
7. Add the garlic-vinegar mixture, and cook, stirring often, until steak is cooked through.
8. Drizzle half the vinaigrette over the salad. Toss to combine. Top with the steak and garnish with more basil.

• Prep Time: 15
• Cook Time: 5

Keywords: steak salad

The post I Can’t Stop Making This Insanely Good Farmers Market Steak Salad appeared first on Camille Styles.

Honestly, there’s no such thing as the “perfect” cookie. There are too many personal preferences that dictate to different people what, in fact, is considered perfect for them. My brother disdains a thick, Levain-style cookie while I LOVE their thick and chewy texture. My dad craves a classic soft chocolate chip cookie, but I prefer them thinner and chewier. And when it comes to flavors, many people prefer the simple and classic, while I love finding ways to have fun with surprising flavors. So, I’ll start with this. These pistachio cookies are the perfect cookie (to me), and I hope they bring the same joy to you.

Pistachio-flavored everything is certainly having a moment thanks to treats like the Dubai chocolate bar. Its mild, yet earthy flavor makes it perfect for pairing with different ingredients, and its muted green color is also fantastic. But I wanted a cookie that screamed pistachio in every way possible. These cookies celebrate pistachio but also elevate it with a few ingredient additions. Chewy in texture, perfectly sweet, and bright in flavor, these are the ultimate.

Ingredients You’ll Need for These Pistachio Cookies

The ingredient list for these cookies is pretty short, though you’ll need a couple extras to take them over the top.

Sugar. We’re using both granulated and brown sugar here.

Olive oil. I love the flavor of olive oil in these cookies. Use a good one, its savory flavor will really compliment the pistachios.

Orange. I did test these cookies without orange zest, and found that the slight brightness that a bit of zest added was non-negotiable for me. It adds the perfect flavor without going overboard.

Cardamom. A little goes a long way, and I really think a little cardamom complements and uplifts the pistachio flavor in the best way. Use the fresh stuff, I promise it’s better!

Salt. Do not skip the salt in any baked good, but especially in these.

Vanilla. Optional, but I like a little bit of vanilla in these. Powdered vanilla powder is a new favorite of mine, and a little goes a long way.

Egg. Just one for this recipe.

All purpose flour. The base of our cookies!

Pistachios. But also, we’re supplementing a portion of flour in these cookies with ground pistachios. This ensures that you get little bites of pistachio in the cookies without huge chunks, and it adds to the flavor.

Baking powder and soda. To help our cookies rise.

Pistachio butter. It’s very easy to make your own, though you can also use store-bought.

A Few Tips for Cookie Success:

I tested these cookies four different ways. Yes, that’s a lot of cookies. But there were different variations and methods I wanted to try to ensure the most optimal cookie.

1. Combine the orange zest into the sugars before adding the olive oil and eggs. By rubbing the zest into the dry sugars until it feels like wet sand, you’ll release some of its natural oils and flavors.
2. Chill the cookie dough. I often skip this step when I make cookies because the difference feels nominal at best to me most of the time. But for these cookies, it really makes a difference, especially because we’re using olive oil instead of butter. Chilling the dough helped the flavor, texture, and rise so much more than when I tested not chilling the dough, so please don’t skip! Yes, you’ll still get a good cookie if you don’t chill it, but think about how much better it could be!
3. For even more pistachio flavor, I like to add ribbons of pistachio butter to the finished dough. Instead of mixing it thoroughly into the cookie dough, just swirl it in with a spatula so you can still see the butter.
4. In addition, I like to make a little topping mix with ground pistachios, demerera sugar, zest, and salt. This also helps the cookies look even prettier with the ingredients that are inside of the cookie visible on the outside. This step is optional, but I think it’s fun!
5. Tap your baking sheet in the oven and on the counter when removing them from the oven. I love the pan-banging cookie trend from Sarah Kieffer. It gives your cookies these lovely ripples and chewy texture while rising that I think is so perfect. Tap the baking sheet on the rack while in the oven twice, and then when you remove them from the oven, gently on the counter.
6. If you want to keep your cookies round in shape, use a cookie cutter or glass to shape the cookies while hot out of the oven. Yes it’s optional, but if you care about the ~aesthetic~ it’s a simple way to do this!

How to Store These Pistachio Cookies:

Once the cookies have cooled, I like to store these in an airtight container for a few days at room temperature. If I’m going to keep them around longer, I would just freeze the dough in scoops and store them until ready to bake.

To freeze cookie dough, I like to scoop dough out onto a lined baking sheet and let chill in the fridge. Then, move the baking sheet to the freezer until frozen solid. From there, remove the scoops from the sheet and store in an airtight container or Ziploc for easy single-serve cookies at a moment’s notice. You may need to bake these a few minutes longer when baking from frozen, but just keep an eye on them.

Keep reading for the recipe, and let me know if you give these a try!

Pistachio Cookies

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi
• Total Time: 57 minutes
• Yield: 16

Print Recipe

Pin Recipe

Description

An easy pistachio cookie with orange zest and cardamom.

---

Ingredients

Units USM

• 1/2 cup granulated sugar (100g)
• 1/2 cup brown sugar (90g)
• Zest of 1/2 orange
• 1/2 cup olive oil (4oz)
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• Splash of vanilla
• 1 egg, room temperature
• 150g flour (1 1/4 cup)
• 1/2 cup finely ground pistachios (50g)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup pistachio butter

For the topping:

• 1/4 cup finely ground pistachios
• zest of 1/2 orange
• 1 tablespoon demerera sugar
• big pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the cookie dough. In a large mixing bowl, add the granulated and brown sugars with the orange zest. Using your fingers, rub the zest into the sugar until it feels like sand and is fragrant. Add the olive oil, salt, cardamom, and vanilla. Whisk together until combined. Add the egg, and whisk until smooth.
2. Add the flour, ground pistachios, baking powder, and baking soda. Using a spatula, fold the dough together until just combined. Ribbon the pistachio butter over the finished dough, and fold it into the dough but don’t completely combine it – you’ll want to see the pistachio butter visible! Put the bowl into the fridge and chill for at least 30 minutes.
3. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
4. In a small bowl, add the topping ingredients and combine the mix.
5. Using a cookie scoop, scoop dough and dip into the topping mix before placing the cookies onto sheet about 2 inches apart – the cookies spread a little bit. Bake on the middle rack for 12 – 13 minutes, tapping the sheet tray on the oven rack at the 8 minute and 10 minute mark. Do not over bake these cookies! Remove from oven and tap the sheet tray on the counter. Let cookies cool on the sheet tray for about five minutes before cooling completely on a wire rack. Enjoy!

• Prep Time: 45
• Cook Time: 12
• Category: cookie

Keywords: pistachio, cookies

The post These Chewy Pistachio Cookies Are a Love Letter to My Favorite Flavor appeared first on Camille Styles.

Whenever I go to LA, I love stopping at Erewhon on my way into town to treat myself to something healthy and delicious from their prepared foods bar. My routine includes the probiotic strawberry smoothie, the insanely good kale and white bean salad, and if I’m there at breakfast, the Super Greens Frittata is always my pick. Packed with greens and fresh herbs, it’s the kind of dish that instantly makes you feel nourished and energized.

Inspired by my obsession, I wanted to recreate a version at home—especially since I’m currently growing an abundance of herbs in my garden. My take on the Super Greens Frittata is brimming with bright flavors, leafy greens, and just enough egg to hold it all together. It’s become a healthy breakfast staple for me, and I love making it on Sunday night so breakfast is ready to go on weekday mornings.

All About This Super Greens Frittata

Think of this recipe as a protein-rich egg dish—but even more veggie-forward. While traditional frittatas typically lean heavier on eggs and cheese, this version is loaded with nutrient-packed greens and aromatic herbs, making it feel light, fresh, and packed full of flavor. In fact, there are more greens than eggs here, giving the dish its unique, fluffy-yet-substantial texture and bright green color.

Inspiration: Kuku Sabzi

When I started researching similar dishes, I discovered that my beloved Erewhon-inspired frittata closely resembles Kuku Sabzi, a traditional Persian herb-filled egg dish served during the Persian New Year and other celebrations. What sets Kuku Sabzi apart from a typical frittata is its intense herb-to-egg ratio, along with the addition of spices like turmeric or saffron. My Super Greens Frittata keeps a similar emphasis on herbs and greens, but is a little simpler without the spices and nuts, so it’s perfect for more basic breakfasts.

Ingredients You’ll Need to Make It

One reason I love this recipe is its flexibility—you can swap in any type of greens and herbs, as long as you keep the greens-to-egg ratio fairly similar. The formula is simple:

• Greens Galore: Baby kale, spinach, or your favorite power greens mix.
• Lots of Fresh Herbs: Cilantro, parsley, dill, basil—use any blend you love or whatever is thriving in your garden! Herbs are SO good for you, anti-inflammatory, and loaded with vitamins and minerals.
• Eggs and Parmesan: Just enough eggs and parmesan cheese to create a creamy base that binds the greens together and adds a welcome protein punch.

The Perfect Oven-to-Table Pan for Serving

I love to serve my frittatas straight from my Staub cast iron skillets—not only is it aesthetically my vibe, it’s also one less serving piece to clean at the end of the meal. I had the chance to visit the Staub factory in France this past fall, and it was so inspiring to see the care and attention to detail that went into making every single one of these pans. They’re truly heirloom quality, and the hardest working pans in my kitchen. I truly think that everyone needs one great Staub cast iron pan in their collection.

Cooking Essentials

Staub Cast Iron

8.5-inch Traditional Deep Skillet

$99.99 at Staub

Staub Cast Iron

12-inch Perfect Pan

$179.99 at Staub

---

Make It a Brunch Menu

The vibrant color and flavor of this Super Greens Frittata makes it elevated enough for spring brunches—and bonus points that you can completely make it before guests arrive. I like to make it in the morning and let it sit on the counter for a couple hours before slicing into wedges and serving. (I actually prefer it at room temperature.) Here’s what I’d serve with it for a full menu for a brunch gathering:

Berry and Yogurt Parfait

Lemon-Poppyseed Muffins

Strawberry Caprese Salad

Super Greens Frittata

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 25 minutes

Print Recipe

Pin Recipe

Description

This easy Super Greens Frittata recipe is inspired by my favorite Erewhon breakfast. Packed with fresh greens and herbs, it’s a delicious and healthy way to start the day.

---

Ingredients

• 1 onion, chopped
• 2 cloves minced garlic
• Extra virgin olive oil
• 5 ounces spinach, baby kale, or power greens mix (a whole clamshell container)
• 2 bunches fresh herbs, leaves chopped and stems discarded (cilantro, parsley, dill, basil—whatever mix you like)
• 5 eggs
• 1/4 cup grated parmesan
• 2 tablespoons milk
• 1/2 teaspoon baking powder
• Kosher salt and freshly ground black pepper
• 1 bunch green onions, thinly sliced
• For garnish: more herbs, (optional) edible flowers

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the broiler on your oven.
2. Set an 8 – 10-inch cast-iron or nonstick pan over medium heat. Coat the bottom with a thin layer of oil, then add the onion. Season with a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and saute for about a minute.
3. Meanwhile, combine the eggs with the parmesan, milk, baking powder, and a pinch of salt and pepper. Whisk until combined and foamy.
4. Add the spinach to the pan and cover. Cook for 3 – 4 minutes until starting to wilt, then stir to evenly distribute in the pan. Sprinkle the herbs and green onion evenly over the top. Pour the egg mixture over the top, and tilt the pan to evenly distribute. 
5. Let cook for about a minute on the stovetop, then transfer to oven and broil until just set and turning golden brown on top (about 5 minutes). 
6. Remove from oven and let cool for a few minutes, then cut into wedges, top with more herbs, and serve.

Notes

• Make it ahead: Keep in the fridge, and rewarm slices at 50% power in the microwave, or on low heat in the oven.

• Prep Time: 20
• Cook Time: 5

Keywords: super greens frittata, erewhon

The post My Super Greens Frittata Is Basically Spring on a Plate appeared first on Camille Styles.

The perfect way to elevate a cozy evening at home is with a simple but special cocktail to set the mood. Whether you’re gathering with close friends, doing a date night at home, or enjoying a solo night of self-care, this refreshing grapefruit vodka cocktail is always a welcome addition at our house. Known classically as a Greyhound—or a Salty Dog if you’re feeling adventurous with a salted rim—this vibrant drink brings together just the right balance of sweetness, tang, and sparkle.

One thing that sets this grapefruit vodka cocktail apart is its versatility. I’ve tweaked the classic recipe by adding a hint of agave syrup for sweetness and finishing it off with grapefruit sparkling water for extra fizz and flavor. It’s perfect for elevating a weeknight or making a dinner party feel special—without the stress. Scroll on for this quick recipe and my favorite tips to make it your new go-to.

Greyhound vs. Salty Dog: What’s the Difference?

Let’s break it down:

• Greyhound: Simply vodka and grapefruit juice—a classic that’s crisp, fresh, and easy to sip.
• Salty Dog: A Greyhound with a salted rim. Trust me, this small addition makes all the difference, enhancing the drink’s sweetness and tartness.
• Italian Greyhound: Love something slightly more sophisticated? Add a splash of Campari for extra depth.

My version is closest to the Salty Dog thanks to its yummy salted rim, but mixes up the classic ratios just a bit, adding a squeeze of agave syrup and some grapefruit-flavored sparkling water to top it off. I love the fizziness this provides, and it allows me to modify the drink and make a low-alcohol cocktail if I want to keep things light, without sacrificing the delicious grapefruit flavor.

How to Make a Salty Dog Cocktail in 3 Easy Steps

I’m not a fan of complicated at-home cocktails—I love a short ingredients list and simple shake-it-up technique, and this cocktail recipe has both.

1. First, you’re going to salt the rims of your glasses. I like the look of a rim that’s salted on just half the glass, plus it allows the drinker to decide if they take a sip with or without salt. To get this effect, all you have to do is take a lime or grapefruit wheel and run it around the edge of half the glass, then dip that half into a small bowl filled with kosher salt.
2. In a cocktail shaker filled with ice, you’re going to shake up 2 parts grapefruit juice to 1 part vodka, with a squeeze of agave if desired.
3. Strain and pour over your ice-filled glasses, then top off with grapefruit sparkling water to taste. My hands-down favorite is Rambler—everyone in our house is obsessed. If you want, garnish with a grapefruit slice.

Casa Zuma Recycled Glass Tumblers

Made in Oaxaca of locally-sourced recycled glass, these tumblers are incredibly durable, and lend a relaxed, organic vibe to the table. 

Shop Now

Tips to Elevate Your Cocktail

• Freshly squeezed juice is a game-changer—pink or ruby red grapefruit works beautifully.
• Adjust sweetness with agave or omit altogether if you prefer a less sweet sip.
• Quality sparkling water like Rambler adds crispness and keeps the drink light and refreshing.

How to Make It a Mocktail

Since grapefruit has such a delicious, juicy flavor on its own, it makes an amazing base for a non-boring cocktail. If you’d like to make this drink without alcohol, just swap in a little lime juice in place of the vodka or gin, and add some extra grapefruit sparkling water. Make it feel a little more special by throwing in a rosemary sprig or mint for garnish. Delish—and beautiful!

This post was last updated on March 20, 2025 to include new insights.

Salty Dog Cocktail

---

★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 10 minutes
• Yield: 2

Print Recipe

Pin Recipe

Description

This simple, 3-step cocktail is sweet, tart, and perfect for date night.

---

Ingredients

Units USM

• 6 ounces fresh grapefruit juice
• 3 ounces vodka
• Squeeze of agave
• Grapefruit sparkling water for topping off (I like Rambler)
• Kosher salt for rim of glasses
• Grapefruit slices for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Salt the rim of 2 glasses and fill with ice (see post above for instructions).
2. In a cocktail shaker filled with ice, shake up grapefruit juice, vodka, and a squeeze of agave.
3. Pour cocktails into prepared glasses, top with sparkling water, and drink!

• Prep Time: 10

The post This Salty Dog Cocktail is Sweet and Tart—Make It for Your Main Squeeze appeared first on Camille Styles.

Of course, we go to parties to see friends, but let’s be real—we’re also there for the apps. Snacks are a highlight of any gathering, especially when everyone can enjoy them. These days, you’re likely have a friend who skips grains or another who’s strictly plant-based, making it tricky to cater to all dietary preferences. For this reason, we’ve rounded up the best gluten-free, dairy-free appetizers to share.

A grazing table lets guests mix and match flavors and textures, personalizing their plates however they please. While there are countless starter options, I have a go-to list of fool-proof favorites that are easy to prepare, great at room temp, and as nourishing as they are delicious. Most of these recipes need just a few ingredients, take 20 minutes or less, and are all a safe bet for any guest. Scroll on for the best gluten-free, dairy-free appetizers to bring to your next party.

Featured image by Suruchi Avasthi.

Roasted Cauliflower Salad

This roasted cauliflower salad is a flavor-packed bowl, featuring caramelized cauliflower, fresh herbs, and a zesty dressing — all naturally gluten- and dairy-free. It’s the perfect appetizer for those seeking a healthy, crowd-pleasing option that isn’t a bore.

Get the recipe

Shaved Brussels Sprout Salad with Lemon Vinaigrette

This crunchy shaved Brussels sprouts salad is a crisp, refreshing appetizer tossed with nuts, herbs, and a dairy-free vinaigrette (make sure to leave off the parmesan to keep the whole salad free from dairy!).

Get the recipe

Winter Chopped Salad

Using the same simple lemon vinaigrette as the shaved Brussels sprouts salad above, this winter chopped salad isn’t just visually appealing. Filled with crunchy radicchio and a bit of protein from white beans, it’s an all-around fantastic appetizer to add to your list.

Get the recipe

White Bean & Raddichio Salad

Sure, the garnish of Parmigiano Reggiano might take this app out of the dairy-free category, but one of our favorite things about salads (other than the fact that they make it super easy to get your greens) is that they’re entirely customizable. This salad balances a slightly bitter bite with a creamy texture.

Get the recipe

Spring Crudité with Green Goddess Dressing

If you’re craving color, fresh flavor, and veggies, this spring crudité platter delivers on all counts. You’re welcome to serve the vibrant, verdant green goddess dressing with any mix of raw and/or roasted veggies of your choosing. Need a little guidance? The more your platter mimics the rainbow, the better.

Get the recipe

Bhutta Street Corn Guacamole

There’s always room for guacamole on the menu—particularly one that brings a whole host of flavor to our favorite classic app. Healthy fat-filled avocados, roasted corn, fresh cilantro, lime juice, and a blend of just-hot-enough spices. What’s not to love?

Get the recipe

Carrot Turmeric Hummus

While you can (and should!) feel good about snacking on any and all bites you put on your plate, this is one that’ll send your serotonin skyrocketing—especially when served with an array of colorful veggies. This hummus is also bean-free, so it’s a safe bet for anyone who might be sensitive to legumes, too.

Get the recipe

Mango Salad With Rhubarb Ginger Dressing and Chili Almonds From The First Mess

Mangoes are an ingredient I always like to throw into any salad-type dish. While some might think the fruit operates best in desserts and sweet dishes, we’d argue that they deserve their place in veggie-forward apps. Case in point: this stunner of a salad. The colors are bright and the entire dish delivers a whole lot of flavor.

Get the recipe

Edamame Dip With Mint, Jalapeño, and Lime From The First Mess

Is it enough to call a recipe one of the best gluten-free, dairy-free appetizers based on visuals alone? Well, the good news is that this dip is aesthetically pleasing while also satisfying all your gustatory needs. Sweet? Savory? Spicy? Check, check, and check.

5-Minute Vegan Cashew Queso From Minimalist Baker

Delicious and creamy, this dairy-free queso might even win over your cheese-loving friends. It uses cashews, nutritional yeast, and hot water for the “cheesy” base, with a mix of delicious spices for some added flavor.

Get the recipe

Cheesy Vegan Spinach & Artichoke Dip From Minimalist Baker

Let’s be real—any gathering is really just another opportunity to make spinach and artichoke dip. Rich and creamy, this healthier take on a classic dish is sure to cure your comfort food cravings—minus any post-indulgence discomfort.

Get the recipe

White Bean Dip From Love & Lemons

This recipe requires just four ingredients that you likely already have on hand: cannellini beans, lemon, olive oil, and garlic. Does cooking get much easier than that?

Get the recipe

Sweet Potato Black Bean Dip From Minimalist Baker

This is not your average bean dip. Starring sweet potatoes, black beans, and avocado, this appetizer is basically a mash-up of all of my favorite flavors in one bowl.

Get the recipe

Baked Sesame Chicken Wings From The Defined Dish

Sweet and savory, these baked sesame chicken wings are gluten and dairy-free… and they’re packed with flavor. You’ll find yourself coming back to this recipe again and again.

Get the recipe

Chorizo-Stuffed Bacon-Wrapped Dates From The Defined Dish

You need this appetizer at your next party. We consistently make a batch of these chorizo-stuffed bacon-wrapped dates for large-scale gatherings, and they’re always the MVPs of the night.

Get the recipe

Smoked Salmon Carpaccio With Fried Capers and Herbs From The Defined Dish

Salty yet refreshing, this smoked salmon carpaccio with crispy capers will transport you to Italy after just one bite. Elevate your next grazing table with this beautiful, nutrient-packed dish.

Get the recipe

Arrowroot Fried Chicken Nuggets From Megan Nash

What is it about chicken nuggets that make them a necessity at every party? This chicken nugget recipe (created by my sister) is on the regular dinner rotation at our house, so trust me when I say these nuggets are simple, healthy, and hit the spot every time. Turns out, there’s no breading required to get that crispy-on-the-outside, tender-on-the-inside texture that makes chicken nuggets such a hit.

Get the recipe

Blistered Padrón Peppers From What’s Gaby Cooking

Blistered peppers are one of those appetizers that are best kept simple. Just heat up some oil in a pan, sauté the whole batch, and you’ve got a restaurant-worthy appetizer ready to go in minutes.

Get the recipe

Crispy Baked Buffalo Cauliflower Wings From Rachel Mansfield

When I whipped up a batch of these cauliflower wings for a football-watching party, they were gone in seconds. (Don’t worry, I guarantee they’ll be a hit served for any and all occasions.) They’re flavorful, easy to make, and best served with the yummy dipping sauce of your choice.

Get the recipe

Crispy Baked Sweet Potato Fries From Cookie & Kate

You truly can’t go wrong with sweet potato fries. If you have a knife and an oven, you’re already well on your way to making this standout recipe. These are crispy oven fries, mastered—and it’s a recipe that’s always a go-to when my fry cravings hit.

Get the recipe

Summer Fruit Salad From Love & Lemons

How gorgeous is this salad? Sometimes there’s nothing better than all of your favorite seasonal fruits on a platter drizzled with a refreshing vinaigrette.

Get the recipe

Game Night Crispy Potato Bruschetta From Oh She Glows

This crispy potato bruschetta is the gluten-free version of your favorite Italian starter. By swapping out the bread for equally delicious crispy potatoes, you’ve made this dish plant-based in a snap without sacrificing flavor.

Get the recipe

Grilled Vegetable Platter From Damned Delicious

Last but definitely not least, a grilled vegetable platter is a simple way to healthify your next feast. Just throw your favorite veggies on the grill or in a pan and wait until they’re soft and slightly charred. You can’t go wrong!

Get the recipe

This post was last updated on March 19, 2025 to include new insights.

The post 20 Easy Gluten-Free and Dairy-Free Appetizers to Put At the Top of Your Must-Make List appeared first on Camille Styles.

When I think about the staple dishes that showed up on our kitchen table every night growing up, the formula was tried and true. There was roti, a sabzi, and a dal. Once the rotis had been eaten, a pot of rice always joined the table to finish off what was left of the dal. Dal now occupies more of a weekly rather than daily appearance in my kitchen, but I always enjoy its satisfying warmth and comfort, and love playing around with different flavors and additions.

Dal is the ultimate one-pot meal. By using a few fragrant ingredients and spices, you can imbue tons of flavor into this dish, then upgrade it however you like. In this case, I’m leaning on my craving for fresh greens as spring turns the corner by adding a big handful of kale to the pot. If you’ve been around for a while, then you know I’m always on a mission to find a way to eat my greens without eating a salad. This dish is the perfect way to get in some plant-based protein, a serving of veggies, and lots of warming flavors—all under thirty minutes.

Ingredients You’ll Need for this Coconut Dal with Kale

The ingredient list for this recipe is pretty simple, but you can play around with it based on what you have in your kitchen and what you like best!

Onion. I personally like to chop my onion extremely fine for dal, but if you prefer more texture, a rough chop works too.

Garlic. Again, very finely minced is my preference here.

Tomato Paste. I find that adding a bit of tomato paste just really helps the flavor out with a savory note. You can sub with tomato sauce if you need!

Spices. Lots of them! We’re using cumin, mustard seeds, coriander, turmeric, and black pepper, bloomed to help bring out their flavor.

Lentils. You can swap out whatever lentils you like here. I’ve used yellow lentils before, but also like black and green lentils. You could even mix based on what you have available.

Coconut milk. You can use any dairy-free milk, but coconut milk adds a nice subtle sweetness and richness.

Kale. I prefer lacinto kale for soups, stews, and dals, but you could also use spinach if you prefer.

Lemon. I love a bit of acidity for serving, so a big squeeze of lemon does the trick.

Why You Should Soak Your Lentils Before Cooking

While this recipe comes together very quickly, it is imperative that you remember to soak your lentils beforehand. There have been plenty of times where I decided to make dal and then realized I forgot to soak my lentils and my whole day is ruined. Okay, that’s a bit of an exaggeration, but soaking your lentils overnight is important.

While technically you can cook lentils without soaking them (it just takes longer to cook), doing a soak makes the lentils easier to digest and allows for easier absorption of minerals. I just get a large bowl, add my lentils, and cover completely with water, leaving the bowl in the corner of my counter, covered with a towel. Then when ready to cook, I drain and give the lentils a quick rinse.

Tips for Serving and Storing Leftovers of this Vegan Coconut Dal

There are lots of fun ways to customize this dal for serving based on what you like best.

I’ll usually do a little dollop of yogurt and top with a ton of fresh herbs for this dal. If I’m feeling fancy, I’ll add some pickled onions and more bloomed spices for extra flavor. You can serve with naan, roti, or rice, or eat it on its own!

To store leftovers, keep in an airtight container in the fridge for up to three days. For reheating, I’ll just use the microwave most of the time, but you can also add to a stovetop pot and bring up to a simmer for serving.

Vegan Coconut Dal with Kale

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi
• Total Time: 40 minute
• Yield: 4

Print Recipe

Pin Recipe

Description

An easy one pot recipe packed with flavor.

---

Ingredients

Units USM

• 2 tbsp oil or ghee
• 1/2 onion, very finely chopped
• 2 garlic cloves, finely minced
• 1 tbsp tomato paste
• 1 tsp mustard seeds
• 2 tsp fresh ground cumin seeds, freshly ground
• 1 tsp coriander, freshly ground
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1 tsp fresh ground black pepper
• 1 cup soaked lentils
• 5 – 6 cups water
• 1/2 cup coconut milk (or milk of choice)
• handful of chopped kale
• juice of 1/2 lemon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Soak lentils overnight. Drain and rinse, set aside.
2. In a stovetop pot, add your ghee or oil and bring up to a medium heat. Add the onion and cook for a few minutes until the onion starts to turn golden. Add the tomato paste, stir, and cook for a few minutes until the color turns brick red. Add the garlic and spices and cook for another few minutes until fragrant. 
3. Add the lentils and water. For a thicker dal, I usually add about 5 cups of water, but for a thinner broth, I use 6 cups. You can always add a bit more water later in the cooking if you need it. Bring up to a simmer, then cover pot, and cook for 30 – 40 minutes until the lentils have begun to break down and dal thickens. Add the coconut milk and kale, and cook for another 5 minutes. Remove from heat.
4. For serving, adjust salt to taste, and add lemon juice. Enjoy!

• Prep Time: overnight
• Cook Time: 30
• Category: dal

Keywords: dal, kale, coconut, vegan

The post Coconut Dal with Kale is the Ultimate One-Pot Meal appeared first on Camille Styles.

When life gets busy, it’s easy to get stuck in a dinnertime rut—trust me, I’ve been there (frequently.) But one of the simplest ways to bring more beauty and intention to the everyday is by shaking up your meal routine and surprising your tastebuds with something unexpected. Enter this Citrus Salmon Salad with Avocado and Arugula: quick, flavorful, and refreshingly vibrant for spring. This recipe isn’t just beautiful—it’s packed with nourishing ingredients to uplift your mood and bring some adventure to an “average” day.

Why You’ll Love It

This Citrus Salmon Salad hits the sweet spot between elevated and achievable. Salmon is packed with protein and health fats, and it’s a magical combo with creamy avocado, peppery arugula, and vibrant citrus. Make it for dinner and savor leftovers for lunch—it’s also perfect for a stress-free weekend gathering.

Harvester Board

$84 at Casa Zuma

Hand-Thrown Antipasto Bowls

$56 at Casa Zuma

Recycled Glass Petite Goblets

$78 at Casa Zuma

Here’s what makes this salad addictive:

• Fresh and vibrant flavors: The dressing uses both the zest and juice of fresh oranges—plus the ginger adds natural sweetness so that even my kids wanted to devour it.
• Easy & Fast: Ready in under 30 minutes, this recipe simplifies your weeknight cooking while still feeling special.
• Loaded with nutrients: Rich in healthy fats, vitamin C, antioxidants, and omega-3s—you’re going to feel so good after eating this.

Ingredients You’ll Need

• Salmon filets: Fresh or sustainably sourced frozen salmon both work beautifully. Although wild salmon is usually more nutrient-dense, I prefer the taste of Atlantic salmon.
• Arugula: Adds peppery freshness; spinach or mixed greens can substitute if preferred.
• Avocado: Provides creamy texture and essential healthy fats.
• Citrus fruits (grapefruit & oranges): Brighten the dish and balance the richness of the salmon.
• Shallot & Mint: A subtle bite from shallots and a hint of mint add that je ne sais quoi to this salad.
• Marcona Almonds: Sure, you can sub normal almonds, but marconas are sooo delish.

Oversized Frayed Linen Napkins, Set of 4

$58 at Casa Zuma

For the Dressing:

• Rice Vinegar
• Oranges
• Garlic
• Ginger
• Honey
• Olive Oil

How to Make Perfectly Caramelized Salmon

I’ve said it before and I’ll say it again: broiling salmon is the most foolproof way to achieve perfectly cooked salmon. It’s truly so simple—here’s how I get it just right every time:

1. Distance Matters: Place your salmon about 10 inches from the broiler to ensure even cooking and prevent burning.
2. Don’t overcook! Broil salmon until it’s just golden and caramelized—overcooking is the fastest way to lose that tender, flaky texture.
3. If you want the interior more well done, cut each filet in half—smaller pieces cook faster.

Playa Bread Plate

$136 at Casa Zuma

Sabre Flatware Ivory

$68 at Casa Zuma

Variations & Swaps

• Protein: This salad would also be delicious with grilled chicken, shrimp, or even roasted chickpeas for a vegetarian option.
• Greens: Swap arugula for baby kale, spinach, or mixed salad greens depending on your preference.
• Fruit: If grapefruit isn’t your thing, blood oranges or mandarins are great alternatives. A variety of citrus is going to make this salad visually stunning.

Serving Ideas for Every Occasion

This salmon salad is wonderfully versatile—it can fit effortlessly into so many occasions this spring, from weeknight meals at home to weekend gatherings.

Casual entertaining. Arrange these gorgeous ingredients on a platter and serve alongside a grain salad, a cheeseboard, and a chilled glass of strawberry-rosé sangria—instant spring dinner party vibes.

Weeknight dinners: Serve with crusty whole-grain bread for an easy, balanced dinner.

Lunch bowls: Toss leftovers into grain bowls with brown rice or quinoa for a healthy midday meal.

Citrus Salmon Salad With Avocado & Arugula

---

★★★★★

5 from 3 reviews

• Author: Camille Styles

Print Recipe

Pin Recipe

Description

This broiled salmon salad with citrus, avocado, and arugula is easy enough for a weeknight—and brings vibrancy to your plate!

---

Ingredients

• 4 salmon filets
• 2 small avocados
• 1 grapefruit, peel removed and sliced
• 2 oranges, peel removed and sliced
• 6 cups arugula
• 1 shallot, thinly sliced
• 1/2 marcona almonds, chopped
• 2 tablespoons mint, chopped
• Kosher salt and freshly ground black pepper

For the Orange-Ginger Dressing: 

• Zest and juice of 1 orange
• 2 tbsp Rice vinegar
• 1 garlic clove, peeled
• 1 inch piece ginger, peeled
• 1 tbsp Honey
• 1/4 cup Olive oil
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the dressing: combine everything in a blender, and blend until smooth.
2. Preheat the broiler of your oven and adjust rack to about 10-inches from heat.. Place the salmon on a foil-lined baking sheet, skin side down. Season with salt and pepper.
3. Broil until salmon looks mostly cooked but isn’t yet golden brown on top, about 3 – 4 minutes. Remove from oven and brush the top and sides of each salmon filet with orange-ginger dressing.
4. Return salmon to oven, and broil until top is golden brown and caramelized, about 2 – 3 more minutes. Remove from oven.
5. In a serving bowl, add arugula, grapefruit and orange segments, avocado chunks, shallot, almonds, and mint. Add a big pinch of salt and pepper, then drizzle with dressing. Toss salad together, then divide among 4 plates.
6. Top each salad with a piece of salmon, and drizzle with more dressing as desired. Eat!

The post This Vibrant Salmon Salad with Citrus & Avocado Salad Tastes Like Spring appeared first on Camille Styles.

There’s something undeniably captivating about a dish that embraces imperfection—when friends can gather around the kitchen, a glass of wine in hand, and the food feels vibrant, alive, and just a little wild. That’s the spirit behind Chef Scott Clark’s charred broccolini. This recipe, pulled from his new cookbook Coastal: 130 Recipes from a California Road Trip, embodies the wonder of the unconventional.

I’m inspired by Chef Clark’s way of turning these unexpected ingredients into a spectacular dish. This broccolini is much the same. “Let the edges crisp, the florets char,” he notes, “and if you spot a few starting to flower, all the better.” This dish is a celebration of texture and taste, and don’t forget the anchovy-garlic oil—it’s the magic touch.

Clark shared his “rules of the road,” IE: chef tips to level up your culinary game, here. Scroll on to get the recipe for his Charred Broccolini with Melted Anchovy and Garlic.

Charred Broccolini with Melted Anchovy and Garlic

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Total Time: 40 minutes
• Yield: 4

Print Recipe

Pin Recipe

Ingredients

Units USM

• Pan spray, if needed
• 1 1/2 cups [180 g] hazelnuts
• 7 tablespoons [105 ml] extra-virgin olive oil
• 8 anchovy fillets
• 6 garlic cloves, cut into paper-thin slices
• 2 teaspoons red pepper flakes, plus more if needed
• 10 cranks grains of paradise, plus more as needed
• 2 tablespoons avocado oil
• 2 pounds [910 g] broccolini, flowering if possible, woody ends trimmed and stalks left whole
• Kosher salt
• 1 lemon, preferably Meyer
• 4 ounces [115 g] pecorino romano cheese

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F [180°C]. Line a sheet pan with a silicone mat or parchment paper; if using parchment, lightly coat it with pan spray. Spread the hazelnuts on the prepared sheet pan and roast them until glistening, about 12 minutes. Let them cool, then coarsely chop them.
2. In a small pan over medium-low heat, heat 5 tablespoons [75 ml] of the olive oil for 3 to 4 minutes. Add the anchovies and cook them, stirring and breaking them up with a wooden spoon, until they’re fragrant, 1 to 2 minutes. Add the garlic and cook it until it’s tender but not browned, 4 to 5 minutes. Kill the heat, then add the red pepper flakes and grains of paradise.
3. Get a cast-iron pan ripping hot over high heat. Add 1 tablespoon of the avocado oil, 1 tablespoon of the olive oil, and then half of the broccolini. Cook, turning it occasionally, until charred on all sides, 3 to 4 minutes. Season it with a pinch of salt, then put it in a serving bowl and repeat with the remaining avocado oil, olive oil, and broccolini.
4. Add the hazelnuts to the broccolini, then dress it immediately, starting with half of the anchovy-garlic oil and tasting as you go until you hit the amount for you. Zest the lemon onto the broccolini, then cut the lemon in half and squeeze one-half over the broccolini. Toss and season it with more red pepper flakes, if you like, and more grains of paradise. Grate the pecorino romano over the top, smothering the broccolini in cheese, and serve it right away.

Notes

Serve this immediately, while the pecorino romano is still melty. You likely won’t use all the anchovy-garlic oil, but the rest will keep, in the fridge in an airtight container, for up to 1 week. Use it to fry Brussels Sprout Latkes, cook eggs, top steak, or brush on shrimp. It’s liquid gold.

• Cook Time: 40

The post This Charred Broccolini Embraces the Deliciously Unconventional appeared first on Camille Styles.

When it comes to flavor combinations, there are a few that I return to again and again when I’m baking. Any kind of fruit with lots of lemon like this cake, anything with cardamom, but most of all, chocolate orange has my heart. Perhaps my nostalgia for this flavor combination comes from the foil wrapped chocolate oranges my parents used to bring home from the store as a special treat, but I will always reach for anything chocolate and orange. Sorry, Zendaya, I’m with Tom on this one!

This marbled chocolate orange loaf cake might just be one of my new favorite ways to bring this combination to life. Not only is this recipe vegan, the ingredient list is incredibly short—you probably have everything you need to make this one on hand already! And while it looks impressive, it’s incredibly easy to make. So if you’re looking for a weekend baking recipe, this one is calling your name.

Ingredients You’ll Need for this Chocolate Orange Loaf Cake

Orange. We’re using both the zest and the juice of one orange here, making this loaf cake extra fragrant and delicious.

Granulated Sugar. Rub the orange zest into the sugar to release even more flavor.

Olive Oil. Use the good stuff. It adds extra depth and flavor that I love here.

Dairy Free Milk. I used almond milk, but whatever you have works!

All Purpose Flour. A basic baking staple.

Cocoa powder. For one half of the batter, you’ll add in the cocoa powder for that chocolatey deliciousness.

Baking powder. Our rising agent for this cake.

Salt. No baked good is complete without, IMO.

Vanilla. Just a splash in the batter to make it special, but completely optional.

Chopped chocolate. For the ganache on top, dark chocolate adds extra richness.

How to Prepare this Marbled Chocolate Orange Loaf

This cake comes together like any other recipe, except that you’ll need to prepare two different batters that you’ll then swirl together in a loaf pan. To make things easier, here’s a few things to keep in mind:

• Preheat your oven and line your loaf pan to have them ready to go.
• Prep the wet ingredients in both bowls first. Then when everything else is ready, I add the flour, baking powder, salt, and cocoa powder for the chocolate batter to their respective bowls so that both batters are ready at the same time. It makes it easier then prepping one batter and letting it sit, and then doing the other.
• While the cake cools, prep the ganache. I like to let my ganache thicken up just a little bit after mixing it, so I don’t mind letting it sit and just having it ready to go.

How to Store Leftovers for this Cake Recipe

If you’re making this cake ahead of time, you can leave off the ganache until ready to serve to avoid any chocolate messes. And it’s also kind of fun as a presentation to pour the ganache over in front of guests. If doing this, I like to wrap my loaf cake and keep it in an airtight container until I’m ready to top with the chocolate.

To store leftovers, it keeps in an airtight container on the counter top. This cake will be best on the day of and the day after, but if kept airtight, then it will keep for another day as well.

Chocolate Orange Loaf Cake

---

★★★★★

5 from 1 review

• Author: Suruchi Avasthi
• Total Time: 1 hour
• Yield: 6

Print Recipe

Pin Recipe

Description

An easy chocolate orange loaf cake for your next weekend baking project.

---

Ingredients

Units USM

For the Orange Cake Batter:

• Zest of 1 orange

• 1/2 cup sugar (110g)

• Juice of 1 orange

• 1/4 cup olive oil

• 1/2 cup milk of choice

• 1 1/4 cup flour (150g)

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp vanilla

For the Chocolate Cake Batter:

• 1/2 cup milk

• 1/4 cup olive oil

• 1/2 cup sugar

• 1/4 cup cocoa powder

• 1 cup flour (120g)

• 1 tsp baking powder

• 1/4 salt

• pinch of espresso powder (optional)

For the ganache:

• 1/2 cup milk
• 1/3 cup chopped dark chocolate

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees F and line a 8×4 loaf pan with parchment paper.
2. Prepare the cake batters. First, for the orange cake batter, add the granulated sugar and orange zest, and rub the zest into the sugar to release the flavor. Then add the orange juice, olive oil, and milk, and whisk until smooth. For the chocolate cake batter, add the milk, olive oil, and sugar to the second bowl and whisk until smooth. Then add the dry ingredients to the respective bowls and whisk until smooth.
3. Using a cookie scoop or spoon, add scoops of both batters into the loaf tray in alternating spots until batter is used up. Using a knife or long toothpick, gently swirl the batter a bit to mix together. Place loaf in oven on middle rack and bake for 40 – 45 minutes, checking for doneness with a toothpick at 40 minutes.
4. Remove from oven and let cool for 10 minutes in the pan, then remove and let finish cooling on a rack.
5. Prepare the ganache. In a microwave safe bowl, add the milk and microwave for 30 seconds until warm. Add the chocolate and stir until smooth. Add more chocolate if you want a thicker consistency.
6. Add ganache to top of cooled cake to serve.

• Prep Time: 15
• Cook Time: 45
• Category: cake

Keywords: marble, orange, chocolate, loaf cake

The post This Chocolate Orange Loaf Cake is My Weekend Baking Obsession appeared first on Camille Styles.

It’s been a cold, snowy week in the Midwest and as I head into a long weekend indoors, I’m thinking about how many meals I can make from what’s in my pantry. My guidelines? Minimal dishes to clean, with ultimate flavor. Enter, this vegetarian white chickpea chili recipe.

I’ve made many batches of vegetarian chili in my day—this lentil chili recipe is always my go to for cozy winter nights, and Camille’s sweet potato black bean chili has been in my recipe rotation for years. And that’s because these vegetarian chilis bring all the hearty satisfaction that you would get from a beef or chicken chili recipe, with all the flavor I’m craving as well. This version is packed with plant based protein from the beans and crumbled tofu, and topped with all my favorites. Best part? It all comes together in one pot and the leftovers are just as delicious.

Here’s What You’ll Need for this Vegetarian White Chickpea Chili

I usually have all the ingredients for this recipe on hand, which makes it the perfect pantry and fridge clean out meal.

Yellow onion. Chopped up, it’s the base for our flavors.

Cumin, coriander, chili flakes, oregano. A blend of spices that come together to add some depth and warmth to this chili.

Jalapeno. You can swap with a serrano if you like extra heat, but one big jalapeno chopped up with the seeds works for me. 

Poblano. I love the smokey flavor of a poblano, but if you don’t have it you can omit.

Green bell pepper. Consider this optional, but I’m always looking for ways to sneak in more veggies.

Garlic. Use the amount of garlic your heart desires.

Corn. Again, optional, but I like the slight sweetness that corn kernels add to this chili.

Chickpeas and cannelini beans. You can use one or the other, but this will add the main texture to our chili.

Vegetable broth. Store bought or homemade, you can also use chicken broth if you want.

Milk or cream. For just a bit of creaminess, I use whatever I have in the fridge. To make this vegan, use your favorite plant based milk.

Preparation and Storage Tips

Here are a few few tips and tricks to make this one-pot meal even easier.

Chop and prep your ingredients ahead of time. Having your mise en place ready to go means just having to add everything to the pot without worrying about chopping and organizing while cooking.

Caramelize your onions and peppers for extra flavor. Letting these ingredients break down and caramelize a bit with the spices adds a nice depth of flavor this chili. Especially with vegetarian recipes, spending a little extra time with the different components of the recipe make a huge difference.

To add creamy texture, I blend a portion of the chili before I add the tofu. Beans like cannelini beans and chickpeas blended up with a little bit of cream help add that creamy texture and thickness to the chili without needing to add a ton of cream for a lighter recipe. But if you prefer it extra rich, just add some heavy cream!

To store leftovers, just keep the chili in an airtight container in the fridge and reheat in a stovetop pot with a bit of broth. This will keep in the fridge for a few days so makes for great meal prep.

How to Customize this Chili Recipe

The best part about a recipe like this is how easy it is to make it your own and adjust it based on your own tastes and what you have on hand.

For extra spice, you can add some cayenne or pickled jalapenos while you’re sauteeing the onions. You can substitute the beans with what you have on hand as well. Sometimes I’ll add pinto or black beans if I have them! And if you don’t like tofu, you can obviously sub shredded chicken. 

The toppings are where you can have even more fun! I like all the chopped herbs, but will also add pickled onions, charred corn, salsas or pico, and anything that you prefer!

White Chickpea Chili

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi
• Total Time: 40 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

An easy vegetarian version of white chili packed with plant based protein.

---

Ingredients

• 2 tbsp olive oil
• 1/2 yellow onion, chopped
• 2 teaspoon cumin powder
• 1 1/2 teaspoon coriander powder
• 1/2 teaspoon red chili flakes
• 1 teaspoon oregano
• 1 1/2 teaspoons salt (more to taste)
• 1 small jalapeno, chopped
• 1 poblano pepper, chopped
• 1 green bell pepper, chopped
• 2 large garlic cloves, chopped
• 1 cup yellow corn, frozen and thawed
• 1 can chickpeas, drained
• 1 can cannelini beans, drained
• 32oz vegetable broth
• Splash of cream or milk
• 1 block extra firm tofu, crumbled
• Juice of 1 lime
• For topping: sour cream, cheddar cheese, cilantro, pickled jalapenos, tortilla chips, etc.

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large stove top pot, add the olive oil and bring up to a medium heat. Add the onion and spices to the pot and sweat the onions until they just start to turn translucent. Add the jalapeno, poblano, green bell pepper, and garlic. Saute and let cook for another few minutes until the peppers begin to soften.
2. Add the corn, chickpeas, and cannelini beans and stir to combine. Add the broth, cover, and let simmer for about ten minutes. 
3. Ladle a few spoons of the beans and a bit of broth into a blender with a splash of milk or cream of choice (let cool slightly before blending and be sure to vent your blender), and blend until smooth. Add this back to the pot and add in your crumbled tofu. Simmer uncovered for 10-15 minutes to let the chili thicken.
4. Remove from heat and add the lime juice.
5. Serve chili hot with toppings of choice, enjoy!

• Prep Time: 10
• Cook Time: 30
• Category: chili

Keywords: vegetarian, chickpea, tofu, chili

The post Winter’s Not Over Yet—Get Cozy With This Vegetarian White Chickpea Chili appeared first on Camille Styles.

Lately, I’ve been starting my morning routine with a bowl of plain greek yogurt topped with berries, bananas, a handful of granola, and a drizzle of honey. It’s a flavor combo that never gets old for me—and thankfully, it packs a protein punch that energizes me through the morning. (Hot tip: if you pop this mixture into the freezer for 30 minutes, you’re basically eating fro-yo for breakfast—try it and thank me later.)

I’ve hosted a few brunch gatherings lately, and I decided to take my favorite breakfast and turn it into this slightly more sophisticated Berry and Yogurt Parfait. When served in a pretty glass, the layers of creamy yogurt, juicy fruit, and crunchy granola feel elevated, though it takes just a few minutes to assemble. And thanks to the wholesome ingredients, this breakfast delivers a powerhouse of nutrients, including the protein I need to start my day strong.

A Nutrient-Dense Way to Welcome Busy Mornings

Let’s face it, mornings can be chaotic, and a berry and yogurt parfait is a perfect way to set yourself up for success. You can even meal prep these in a mason jar the night before, so they’re ready to grab and go before work or the gym. 

These are packed with protein to keep you full, loaded with vitamins from fresh berries, and full of gut-friendly probiotics that support digestion. The best part? They’re so customizable, so even my picky children can switch up the fruit flavors based on what they’re craving.

The Best Yogurt for Parfaits: What to Look For

• High Protein – Greek or Icelandic yogurt (Skyr) is the best option for sustained energy.
• Minimal Added Sugar – Look for plain or lightly-sweetened yogurt to avoid hidden sugars.
• Probiotic-Rich – Live cultures support gut health and digestion.
• Dairy-Free Alternatives – Coconut, almond, cashew, oat, or soy yogurt works great for those avoiding dairy.
• Creamy Texture – Look for full-fat versions for the best mouthfeel and nutrient absorption.

Protein Boosters to Take It to the Next Level

If you’re on the “30 grams of protein at breakfast” train, here are some ways to add even more protein to already protein-rich Greek yogurt:

• Nut Butter – A drizzle of almond or peanut butter adds healthy fats and protein
• Hemp Seeds or Chia Seeds – A spoonful provides plant-based protein and omega-3s.
• Protein Powder – Stir in a scoop of vanilla or unflavored protein for an extra boost.
• Cottage Cheese – Mix into yogurt for extra protein and creaminess.

Make-Ahead Tips to Bring More Ease to Your Mornings

You can meal prep this breakfast the night before: Layer yogurt & fruit in a mason jar, top with granola, and screw on the lid to make it a simple grab-and-go option you’ll actually look forward to eating. This parfait is proof that something quick can still feel intentional, and that nourishing your body at breakfast can be an effortless way to bring joy to your morning.

Berry & Yogurt Parfait

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

Print Recipe

Pin Recipe

Description

This nutrient-packed recipe is the perfect way to start the busiest of mornings. 

---

Ingredients

• 2 cups mixed frozen berries
• 2 tablespoon honey
• Zest and juice of 1 lemon
• 2 cups plain greek yogurt
• Grain-Free Granola, for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine the berries, honey, lemon juice, and zest in a medium saucepan, and bring to a boil over medium heat. Cook for 5, until the berries have cooked down to a jam-like consistency. Allow to cool.
2. Spoon ¼ cup yogurt into the bottom of each of 4 parfait glasses. Top with a couple tablespoons of the sauce. Make another ¼ cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle granola over top.

The post This Gut-Healthy, Protein-Packed Breakfast Is My Current Morning Staple appeared first on Camille Styles.

A couple weeks ago, my friend Anne hosted a sourdough-making class at her house, and it was just the nudge I needed to become hooked. There’s something so satisfying about the ritual of feeding my starter, shaping the dough, and pulling a beautifully golden loaf from the oven.

But as any fellow sourdough fanatic knows, there’s a small window where it’s at its absolute best—crisp on the outside, soft on the inside, and perfect for slicing. So lately, I’ve been on a “toast for dinner” kick in an effort to make the most of our freshly-baked bread. This smoked salmon toast is one I keep coming back to for any time of day. With creamy whipped cheese, fresh crunchy cukes, and briny bursts of capers and lemon zest, it’s an insanely delish flavor combo.

A No-Cook Dinner of Dreams

The crunch of toasted sourdough against rich smoked salmon, plus the creamy cheese with briny capers and cucumbers—it’s a next-level combination that feels elevated enough for a brunch, but couldn’t be easier to throw together for mid-week dinner. I just served it at this café inspired gathering, and it was such a hit. I like to pile everything onto a board and let my family assemble their own (DIY dinner for the win.)

Ingredients You’ll Need

Here’s what I used to bring this one together:

• Toasted Sourdough – A really good quality sourdough makes this addictive.
• Whipped Cream Cheese – I like the light and airy quality of a whipped version—you could also use ricotta or even cottage cheese.
• Smoked Salmon – Salty and packed with flavor (and protein.)
• Persian Cucumbers – For freshness and crunch.
• Capers – A pop of briny, salty goodness. Feel free to omit if you’re not a caper fan.
• Shallots – I like to shave on a mandoline to make the slices paper thin.
• Fresh Dill and Mint – The more herbs the better (in my book!)
• Edible Flowers – If you’re feeling extra, these are a beautiful finishing touch for a spring gathering.
• Everything Bagel Seasoning – Truly makes everything better and brings in a classic “bagel and lox” flavor profile.
• Lemon Zest – Adds bright, citrusy flavor – don’t skip this.

Triple Product Array Columns

The Everything Board

starting at $145 at Casa Zuma

Playa Salad Plate, set of 4

$168 at Casa Zuma

Cocina Salt & Spice Tray

$249 at Casa Zuma

---

Tips for the perfect Smoked Salmon Toast

• Use high-quality ingredients – The simpler the recipe, the more you’ll want to consider the quality of ingredients since every element will shine.
• Slice the sourdough thick – For this recipe, a thicker slice helps it hold up to all the toppings.
• Choose the best smoked salmon – Go for buttery, high-quality salmon that’s not overly salty.
• Don’t skip the lemon zest – It brightens everything and ties the flavors together.

Variations to try

One of the best parts of a toast situation is that it’s endlessly customizable. A few ways to riff on this combo:

• Low-carb or “snacky” option – Swap sourdough for a seed-based cracker or flatbread.
• Spicy version – Add red pepper flakes or a drizzle of hot honey.
• DIY toast bar – Set up a spread with toppings like avocado, radishes, pickled onions, or a soft-boiled egg and let everyone build their own. A “toast party” is so much fun.

What to serve with this Smoked Salmon Toast

Here’s a great menu I’d serve for a brunch gathering:

• A Simple Green Salad with Lemon Vinaigrette
• Asparagus, Potato, & Goat Cheese Frittata
• One or more of these Wellness Lattés

This smoked salmon toast is a meal that never gets old for me, whether it’s a leisurely weekend brunch or a quick and easy dinner. Give it a try, and be sure to rate and review in the comments.

Smoked Salmon Toast

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 10 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

The perfect balance of creamy, crunchy, and savory—ideal for an effortless brunch or a no-cook dinner.

---

Ingredients

• 4 slices toasted sourdough
• 4 tbsp whipped cream cheese
• 8 slices smoked salmon
• 2 Persian cucumbers, thinly sliced
• 2 tablespoons capers
• 1 shallot, shaved on mandoline
• fresh dill and mint
• edible flowers (optional)
• Eeverything bagel seasoning
• lemon zest
• olive oil (for drizzling)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start by toasting a thick slice of sourdough until it’s golden and crisp. While it’s still warm, spread a generous layer of whipped cream cheese, letting it sink into all the little crevices.
2. Lay a few slices of smoked salmon on top, followed by thinly sliced Persian cucumbers for a fresh, cooling contrast.
3. Scatter capers and shaved shallots over the toast, then finish with a mix of fresh dill and mint. For extra flavor, sprinkle on everything bagel seasoning, a bit of freshly grated lemon zest, and a drizzle of olive oil. If you want to take things up a notch, edible flowers add the prettiest touch.

• Prep Time: 10
• Category: breakfast

The post This Smoked Salmon Toast Is About to Take Over Your Weekend Brunch appeared first on Camille Styles.

Perhaps it’s a Midwest thing, but the second the weather rises above thirty degrees after a particular cold snap, we’re all rolling down the windows and leaving the house without a jacket. Once you’ve spent a few days in the single digits, anything above that is basically like summer. Which also means that my cravings for non-cozy recipes begins to find its way into my kitchen. Now I’m not saying that it’s time to kick all the soup recipes and cozy baked goods to the curb, after all, we all know that a Midwest winter can be quite a tease, but I am saying that we can all welcome some fresh energy into our recipe repertoires this time of year. Enter, my perfect winter chopped salad.

For me, a chopped salad is the most versatile of salads. It lends itself perfectly to celebrating the season and ingredients you have on hand while also being incredibly easy to bring together. There’s no fancy techniques and just a whole lotta goodness. Get chopping, let’s make a salad that’s hearty and satisfying for dinner tonight.

Ingredients for this Chopped Winter Salad

Consider the ingredients for this chopped salad a starting point, knowing that you can customize and adapt it based on what you have available and what you prefer.

Radicchio. In the winter, a salad base of heartier leafy vegetables is always my favorite. Not just for their added texture, but also the flavor is a little punchier and more peppery. You could also use chopped endives, cabbage, or kale.

White beans. I love cannellini beans for their creamy texture, but you can also use garbanzo beans.

Sweet potatoes. Roasted simply with salt and pepper, the sweetness of an orange sweet potato pairs perfectly with the bitter radicchio.

Pickled onions. I love a pickled onion and always have them on hand. They add the perfect tangy sweetness that brightens up a salad like this.

Parmesan. Shaved parm adds the best salty and savory bite here, but you could also use goat cheese or feta if you prefer.

Fresh chopped herbs. No salad is complete without fresh herbs for me, and on this one I love dill, chives, and a little cilantro if I have it. 

Lemon vinaigrette. I use Camille’s vinaigrette recipe and just add extra lemon juice for this salad, it’s truly the best.

How to Prep and Store this Chopped Salad

Usually when it comes to salad, I’m more likely to make them regularly through the week if the prep is extremely low. Nothing is worse than having to chop and prep a ton of ingredients for one bowl of salad for lunch. However, when leafy vegetables are involved, unless they are hearty like kale, it can be hard to make ahead of time. For this version, I like to mix all of the ingredients except for the radicchio together in a large fridge container, and then just chop up my radicchio for serving throughout the week as needed. That way, everything is ready to go!

How to Customize (and Other Chopped Salad Recipes I Love)

There are several ways to customize this salad to your liking and adapt it to your tastes:

Make it heartier with grains. I like adding farro or quinoa if I have it leftover in the fridge for making this salad feel like a full meal, but I also like mixing different lentils or beans if I have them. I even like a nice crunchy sourdough crouton here for added texture.

Add extra protein. You can add cubed chicken, boiled eggs, or extra cheeses here for more protein in this salad.

Use extra vegetables. Chopped marinated artichokes or castelvetrano olives, roasted red peppers, avocado, or some chopped celery or cucumbers are all delicious here and work well with the medley of flavors in this salad.

When it comes to chopped salads, here are a few more that I love:

Chopped Mexican Salad with Honey-Shallot Dressing

Malibu Farm Rainbow Chopped Salad

Buffalo Cauliflower Chopped Salad

Feta Salad with White Beans and Lemon

Keep scrolling for the recipe and let us know if you make it!

Chopped Radicchio Salad

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi

Print Recipe

Pin Recipe

Description

An easy chopped salad packed with delicious winter ingredients.

 

---

Ingredients

• • 1 large sweet potato, chopped

• • 2 tbsp olive oil

• • 1 large radicchio, chopped

• • 3/4 cup cannelini beans

• • 1/4 cup pickled onions

• • 1/4 cup shaved parmesan

• • Fresh herbs of choice: dill, chives, etc.

• • 1 serving lemon vinaigrette

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roast the sweet potato. Chop the sweet potato into large cubes and toss on a lined sheet tray with olive oil, salt, and pepper. Roast at 425 for 15 – 20 minutes until tender and golden brown. Remove from oven and set aside until ready to prep the salad.
2. To prep the salad, add all of the ingredients to a serving bowl. Drizzle with dressing and serve right away. Enjoy!

The post Eat the Rainbow With This Winter Chopped Salad appeared first on Camille Styles.