Healthy & Fresh Summer Recipes : At the Immigrant's Table

Cold Moussaka Recipe

kseniaprints — Thu, 27 Aug 2015 11:22:22 +0000

Imagine sitting by the Mediterranean on a hot summer afternoon, enjoying layers of silky roasted eggplant, tender potatoes, juicy tomatoes, and feta sauce. While most people know moussaka as a warm baked casserole, many Middle Eastern versions are served cold, making them perfect for warm-weather meals. Instead of a heavy meat filling and rich béchamel sauce, this vegetarian version combines roasted vegetables with a creamy Kalamata feta sauce for a lighter, fresher take on a classic Mediterranean dish.

My dear friend Einav (of the vegetarian biryani and okra fame) still speaks with envy of the time she sat with friends in Greece, on the shores of the Mediterranean sea, and watched them digging into their moussaka.

This dish was the stuff of dreams - except it was laden with spiced ground beef. And like me, Einav does not eat meat. So on that day on the beach of Kos, moussaka was just beyond her reach.

But with this vegetarian, lightened up cold moussaka with kalamata-feta sauce, she won't have to be jealous anymore. If you want a more traditional moussaka recipe, try my gluten-free vegetarian moussaka adaptation.

Moussaka has a turbulent history in the Middle East. Claimed by Greeks, the Balkans, the Lebanese and the Egyptians, it has also made appearances in Claudia Roden's game-changing Book of Middle Eastern Food and other seismic works exploring the region's cuisine. Though it looks a little bit different each time, the basic premise is such: eggplant, potatoes/meat, and sauce. Oh yeah, and it usually comes out of the oven warm.

But in the Palestinian kitchen, the dish of choice is cold moussaka. Taken from Levantine recipes, the moussaka of my country is usually served cold, on hot summer days, eggplant and potatoes interspersed with tomatoes and covered in delicious sauce that ranges from tomato to bechamel.

And that's exactly the moussaka I chose to make for a recent recipe with Litehouse's new OPA line of sauces. With 53 per cent calories less than traditional mayonnaise sauce, and about a bazillion per cent less than in bechamel, the kalamata feta sauce I tried was tangy, interspersed with delicious bites of olive and tomato, and rich in all the right ways. I have been ladling it on everything from corn on the cob to a simple heirloom tomato salad, but my favourite way to eat it has been in this cold moussaka.

What Makes This Cold Moussaka Different?

Unlike the traditional Greek moussaka recipe, which is typically baked with ground meat sauce and béchamel sauce, this cold moussaka highlights the vegetable-forward roots of the dish.

This version is:

Vegetarian and gluten-free
Perfect for warm summer days
Easier to prepare ahead of time
Lighter than traditional moussaka
Packed with Mediterranean flavors
Great for picnics, potlucks, and meal prep
Rich in fiber from eggplant, tomatoes, and potatoes

Serving the dish cold allows the flavors of the eggplant, potatoes, tomatoes, and feta sauce to fully develop and meld together.

Variations

Make it vegan: Replace the feta sauce with a dairy-free Mediterranean-style yogurt sauce.
For extra protein: Add chickpeas, layer cooked chickpeas between the vegetables.
Use zucchini: Swap some of the eggplant for zucchini to create a lighter summer casserole.
Add fresh herbs: Fresh mint, parsley, or dill work beautifully with the Mediterranean flavors.

Serving Suggestions

This cold moussaka makes an excellent centerpiece for a Mediterranean-inspired meal.

Serve it alongside:

Mediterranean chickpea salads
Fresh cucumber and tomato salads
Grilled vegetables
Warm gluten-free pita
Greek salad
Marinated olives
Roasted red peppers
Fennel and Mango Slaw
Hot and Sour Shredded Napa Cabbage Salad
Tomato Avocado Salad with Dukkah
Roasted Green Cauliflower Salad

The fresh, bright flavors complement the richness of the eggplant and feta beautifully.

Top Tips

Slice vegetables evenly - Uniform slices help the potatoes and eggplant cook at the same rate and create beautiful layers.

Let the moussaka cool completely - The flavors improve as the dish chills. For best results, refrigerate for at least 2 hours before serving.

Salt the eggplant - If using large eggplants, lightly salt them before roasting to reduce bitterness and improve texture.

Use ripe tomatoes - Fresh, ripe tomatoes provide the best flavor and balance the richness of the feta sauce.

FAQ

How to store cold moussaka?

Store leftovers in an airtight container for up to 4 days in the fridge.

Can you freeze the cold moussaka?

Freezing is not recommended, as the vegetables may release excess moisture when thawed.

Do you peel the eggplant for moussaka?

Whether to peel eggplant for moussaka is a matter of preference. The skin is edible but can be tough or bitter. Many traditional Greek recipes keep the skin for better shape and color contrast in the dish.

What can I substitute for feta sauce?

You can use Greek yogurt sauce, tahini sauce, labneh, or a dairy-free yogurt dressing if needed.

To get the recipe and cold moussaka with kalamata feta sauce and to see more photos, head on down to the Food Blogggers of Canada website, where you can also find more mouth-watering recipes, advice for bloggers, and information about their upcoming bloggers' conference - where you just might meet me!

Disclaimer: I have received payment and the products for this recipe from Litehouse, but all opinions expressed here are my own. I am proud to work with companies whose products I truly love. To find out more about working with me, check out my about page, or email me to request a media kit.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Cold Moussaka With Kalamata and Feta

Course Main Course

Cuisine Greek

Keyword Cold Moussaka

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 128kcal

Author Ksenia Prints

Ingredients

3 large Yukon Gold potatoes sliced into thin pieces
2 eggplants sliced into ½-inch pieces
6 beefsteak tomatoes sliced into thin pieces
1 jar OPA by Litehouse Kalamata Feta Dressing Or 1 cup Greek yogurt, diluted with 2 TBs water and mixed with 2 TBS each of finely chopped kalamata olives and ¼ cup feta.
6 tsps dried oregano
Olive oil
Salt
Pepper
Fresh oregano for garnish

Instructions

Preheat oven to 425℉. Line a baking sheet with parchment paper, and drizzle it with 2 tablespoons of olive oil. Spread oil evenly.
Arrange eggplant slices in a single layer, and bake for 15 minutes on one side.
Add 2 tablespoons more oil to the sheet, turn slices over and cook an additional 12 minutes on the other side.
Repeat until all eggplant is baked and golden-brown in parts.
Lower oven temperature to 375℉.
On a large baking sheet, layer eggplant slices, potato slices and tomato slices. Sprinkle with salt, 1 teaspoon of dried oregano, and 2 tablespoons of OPA by Litehouse Kalamata Feta Dressing. Repeat until you run out of vegetables.
Mix 3 teaspoons dried oregano with 1 teaspoon of water, and let hydrate for a couple of minutes.
On the last layer, pour ¼ cup of OPA by Litehouse Kalamata Feta dressing and 3 tablespoons olive oil. Sprinkle with rehydrated oregano, salt and pepper.
Cover and bake at 375℉ for 45 minutes, until potatoes have cooked through (test with fork). Let cool for 4 hours, or overnight.
Serve cold kalamata feta moussaka drizzled generously with more Kalamata Feta Dressing, and topped with fresh oregano.

Notes

If you cannot get the OPA by Litehouse dressing, feel free to make your own using 1 cup Greek yogurt, diluted with 2 TBs water and mixed with 2 TBS each of finely chopped kalamata olives and ¼ cup feta.

Nutrition

The post Cold Moussaka Recipe appeared first on At the Immigrant's Table.

Corn Ice Cream

kseniaprints — Thu, 24 Jul 2025 13:40:00 +0000

Homemade corn ice cream, filled with summer memories, creamy custard, and real corn flavor.

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Roasted Red Pepper Hummus

kseniaprints — Fri, 11 Apr 2025 13:40:00 +0000

Roasted until soft and smoky, blended until irresistibly creamy, this roasted red pepper hummus takes a familiar classic and gives it a rich, flame-kissed twist.

The sharp scent of charred peppers filled the air, their skins blistering and blackening over an open flame. It was a smell I knew well, one that clung to my childhood memories like the warmth of a sun-soaked afternoon.

My mother would always buy peppers by the crate when they were on sale, roasting them in batches until our kitchen felt like a bustling Mediterranean market.

They'd be peeled, their softened flesh tucked into jars with olive oil and garlic, ready to be added to whatever meal we were making. And there was something comforting about it, the way the peppers transformed, their bitterness fading into something rich and sweet.

It wasn't until I traveled to Greece that I realized just how much this ritual connected me to flavors beyond my own family's kitchen. I remember sitting at a table covered in small plates, briny olives, crisp cucumbers, and a bowl of white bean dip. It was unlike anything I'd tasted before, yet familiar in the way it felt like home.

As I watched my family reach for it, their faces lighting up with each bite, I felt that same warmth I had known in my mother's kitchen. The ease of the meal, the shared delight. It reminded me how food has a way of bringing people together, no matter where you are.

Smoky Peppers, Sunlit Memories

I fell for roasted red peppers HARD in Greece, where they were everywhere. Charred and smoky, they are marinated, tossed into salads, folded into dips, nestled against crumbling white beans and chunks of feta. They had a sweetness unlike anything I'd tasted before, softened by fire, made rich by time. I bought a bag full, already thinking of ways to stretch that flavor beyond the limits of vacation meals.

That evening, I set the peppers over the flame of the gas stove, watching their skins blister and blacken. The windows were open to the night air, the distant hum of music from a taverna below filtering in. As I peeled away the charred layers, the soft, scarlet flesh emerged. I tore off a piece, still warm, and pressed it onto a thick slice of bread with nothing but a smear of olive oil. Simple. Perfect.

It reminded me of how I had first discovered Greek flavors beyond hummus. My Mediterranean white bean salad with feta, made one summer evening, had surprised me with how fresh and vibrant it turned out. And later, my Greek-inspired creamy white bean hummus with feta and tahini became one of those dishes I could throw together with my eyes closed, each time carrying just a hint of the flavors I had fallen in love with in Greece.

I think that's why I love making this roasted red pepper hummus. It's not just about the smooth, garlicky spread or the smoky depth the peppers bring, it's about the way food carries memory, the way one meal reminds you of another, the way flavors thread themselves through time.

And now, whenever I make it, I see Greece in my kitchen, in the way the peppers char under the broiler, in the way the hummus swirls into soft peaks, in the way my children dip warm pita into it, just as I had done that first night in Athens.

It's a perfect dish to make in early BBQ season, when you're just starting to fire up the grill but aren't ready to commit to grilled corn just yet. A slab of grilled salmon and some of this roasted pepper hummus, and you're all set for a perfect BBQ meal. They go well on Memorial Day, too! And if you like your hummus on the spicier side, try this spicy harissa hummus.

Ingredients

Chickpeas - the base of any good hummus, lending it a creamy texture and subtle nuttiness. I use canned here for convenience, but if you cook them from scratch, even better.
Roasted Red Bell Peppers - sweet, smoky, and rich. The secret is letting them char properly, undercooked peppers won't bring the same depth. If you're short on time, high-quality jarred roasted peppers work too.
Tahini - I tested different amounts and found that just enough keeps the hummus creamy without overpowering. If you love it, add an extra spoonful.
Garlic - raw garlic can be sharp, but roasting a clove alongside the peppers mellows it beautifully. For a sharper kick, keep it fresh.
Extra Virgin Olive Oil - a good drizzle brings everything together. I tested versions with less, but a little richness makes all the difference.
Lemon Juice - brightens everything up and keeps the flavors balanced. I tried it without, and it tasted just a little dull.
Smoked Paprika - enhances the roasted peppers' natural smokiness.

See the recipe card for full list and exact quantities.

How to Make This Easy Roasted Red Pepper Hummus Recipe

This smoky, creamy homemade hummus is a simple yet flavorful dip that comes together in minutes. The roasted red peppers add a bit of subtle sweetness and depth, making it a perfect addition to any mezze spread. Serve it with warm pita, fresh vegetables, or crackers for a satisfying bite. It's easy to make, and here's how to do it:

Blend the Ingredients

In a food processor, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon juice, cumin, smoked paprika, and cayenne pepper. Blend until smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick, add a tablespoon of water or olive oil to help it blend.

Adjust Seasoning

Taste the hummus and season with salt and black pepper. Blend again, adjusting the seasoning to your preference. If you like more tang, add a squeeze of lemon juice, for more smokiness, increase the smoked paprika.

Transfer to a Serving Bowl

Spoon the hummus into a serving bowl, smoothing the top with the back of a spoon. Creating a small well in the center helps catch any added garnishes.

Garnish for Extra Flavor (Optional)

For a beautiful presentation and added richness, drizzle the hummus with a little extra olive oil. A sprinkle of smoked paprika or crushed red pepper adds warmth, while chopped parsley or toasted pine nuts provide extra texture.

Serve and Enjoy

Enjoy the hummus with warm pita bread, crisp vegetables, or crunchy crackers. It also makes a delicious spread for sandwiches or wraps. Store leftovers in an airtight container in the refrigerator for up to five days.

Storage

If you somehow have leftovers, just pop the hummus in an airtight container and store it in the fridge for up to five days. The flavors actually get better as they sit, so don't be surprised if you find yourself enjoying it even more the next day. Before serving, give it a quick stir, maybe a drizzle of olive oil, and it's as good as new.

Top Tips

Get That Char - let the peppers blister and blacken fully before peeling. This is where the magic happens. If you're broiling them, rotate every few minutes for even roasting.

Blend Longer Than You Think - the difference between good hummus and silky hummus is patience. Give it an extra minute or two in the blender for the smoothest texture.

Cold Water Trick - adding a splash of ice-cold water helps create a fluffier consistency without extra oil.

What to Serve with this Roasted Red Pepper Hummus Recipe

Whether you're looking for a light mezze platter or a hearty meal, there are so many ways to enjoy it. Pair it with something fresh, something warm, something with a little crunch. Here are a few of my favorite ways to turn this hummus into the start of something special.

For a meal that feels straight from a sun-drenched Greek taverna, try it alongside my Gluten-Free Vegetarian Moussaka. The layers of roasted eggplant and creamy béchamel make a rich, satisfying contrast to the bright, smoky hummus.

If you want to lean into a mezze-style feast, serve it with my Avocado Hummus for a creamy, fresh contrast, or pair it with Bulgur Salad with Feta, its nutty grains, salty cheese, and fresh herbs bring a beautiful balance to the hummus's deep flavors.

For a simple yet elegant pairing, try it with my Roasted Cauliflower with Tomatoes and Capers. The caramelized cauliflower and briny capers echo the roasted depth of the peppers, making every bite a perfect mix of smoky, sweet, and savory.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Roasted Red Pepper Hummus

Silky roasted red pepper hummus with garlic, tahini, and spices. Smoky, creamy, and full of bold flavor.

Course Appetizer, dip, Snack

Cuisine Mediterranean, Middle Eastern

Keyword appetizer, chickpea dip, chickpeas, dip, easy, hummus, snack

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 129kcal

Author Ksenia Prints

Ingredients

1 can (15 oz) chickpeas drained and rinsed
3 roasted red bell peppers peeled and seeded
2 garlic cloves minced
¼ cup tahini
3 tablespoon extra virgin olive oil plus more for drizzling
2 tablespoon lemon juice
1 teaspoon ground cumin
½ teaspoon smoked paprika plus more for garnish
¼ teaspoon cayenne pepper optional, for heat
salt and freshly ground black pepper to taste

Instructions

If using fresh peppers, place them directly over an open flame on a gas stove or under a broiler, turning occasionally until the skins are blackened and blistered (about 10-15 minutes).
Transfer the roasted peppers to a bowl, cover with a plate or plastic wrap, and let them steam for 5 minutes. Once cool enough to handle, peel off the charred skins, remove the seeds, and roughly chop the peppers.
In a food processor or blender, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon juice, cumin, smoked paprika, and cayenne pepper.
Blend until smooth, stopping to scrape down the sides as needed.
If the hummus is too thick, add 1-2 tablespoons of cold water or more olive oil until you reach the desired consistency.
Add salt and black pepper, then blend again. Taste and adjust seasoning as needed, more lemon juice for brightness, more smoked paprika for depth, or an extra drizzle of olive oil for richness.
Transfer the hummus to a serving bowl, smoothing the top with a spoon. Drizzle with olive oil, sprinkle with smoked paprika, and add optional garnishes like fresh parsley or toasted pine nuts.
Serve with warm pita, fresh veggies, or crunchy crackers. It also makes a delicious spread for sandwiches or wraps.

Video

Nutrition

The post Roasted Red Pepper Hummus appeared first on At the Immigrant's Table.

Easy Grilled Halloumi Burger

kseniaprints — Fri, 22 May 2026 13:40:00 +0000

These halloumi burgers are the reason I keep halloumi in the fridge year-round. Crisp golden cheese, paprika aioli, sharp pickles, and soft toasted buns come together in the kind of dinner that leaves fingerprints on napkins and everyone reaching across the tray for one more fry before sitting down.

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Colombian Lulo Juice

kseniaprints — Fri, 13 Jun 2025 13:40:00 +0000

A tangy, refreshing Colombian lulo juice, perfect for cooling off on hot afternoons!

I remember lulada best from those long, summer afternoons when the sun refused to move and the fan only blew warm air. My mother would sit on a stool by the kitchen sink with her elbows resting on the counter, a bowl of thawing frozen lulo pulp beside her. Like aguapanela and arena (traditional Colombian oatmeal drink), it's one of those perfect summer Colombian drinks.

I was usually somewhere nearby, sticky with sunscreen and mango sap, pretending to help but mostly waiting for the first taste.

She didn't fully blend the lulo. She pulsed it just enough to break it up, but not so much that the texture disappeared. I'd watch as she poured in cold water, spooned in sugar, and reached for the old metal ice crusher I was never allowed to touch.

When she poured it over crushed ice, the juice was this perfect middle ground between slush and drink-tangy, grassy, a little wild, like biting into citrus and guava at once. She called it "lulada," but to me, it was just summer.

What Is Lulada? A Drink with Texture & Tang

Unlike most juices, lulada isn't blended smooth. It keeps a bit of the fruit's pulp, giving it a texture somewhere between juice and compote. The lulo, a small, bright-orange fruit with a green, citrusy interior, is native to Colombia and Ecuador. Its flavor lands somewhere between lime and pineapple, and it has a slight herbal note that makes it unlike anything else.

In Colombia, lulada is staple of hot afternoons, like Colombian hot chocolate is the staple of cold, frosty days. Often made with frozen lulo pulp, it's one of the few drinks where the pulp is the star. Sugar brings out the fruit's tangy brightness, and crushed ice gives it the frosty edge that makes it ideal for the hottest days.

Sometimes, the best drinks come with a little texture, a little mess, and a lot of memory. Now that I am older and enjoy Colombian drinks a little stronger, like aguardiente sours and canelazo cocktails, this lulada still holds a special place in my heart.

Ingredients

Frozen Lulo Pulp - Lulo is tart, aromatic, and unlike anything else-somewhere between lime, kiwi, and guava. In our house, we used frozen pulp because fresh lulo was rare even back then. I still reach for the frozen kind today; it's easy, consistent, and holds that signature tang. You'll find it in Latin grocery stores or international aisles, look for "naranjilla pulp" as an alternative name.
Sugar - A little sugar goes a long way here. Lulo is punchy-bright, sour, even grassy if it's too raw. A few spoonfuls help mellow the edges without masking its personality. Just like my mom did, I always start with a bit, then adjust to taste. Some people prefer panela or honey, but for lulada, plain sugar keeps things sharp and familiar.

See the recipe card for full list and exact quantities.

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Natural Lulo Fruit Pulp (No Additives!)

$30.95

This clean lulo fruit pulp only has fruit and vitamin C. No sugar, no additives!

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02/11/2026 10:04 am GMT

How to Make Lulada (Colombian Lulo Juice)

This popular drink from Colombia is quick and easy, it comes together in just minutes and doesn't require much. Just a blender, a strainer (if you like things smoother), and a hot day begging for something refreshing. Here's how to make it:

Thaw the Lulo Pulp

Let the frozen lulo pulp sit on the counter for 10-15 minutes, just until it's soft enough to scoop. It should still be frosty but no longer rock-solid, this helps it blend easily without over-processing.

Pulse the Juice

In a blender, combine the softened lulo pulp, cold water, and sugar. Pulse the mixture just a few times. Don't fully blend, lulada should keep some texture. You're looking for a slightly chunky, slushy consistency where bits of lulo are still visible.

Taste and Adjust

Give it a quick taste. Depending on the pulp or your personal preference, add more sugar as needed. It should be tart, sweet, and slightly grassy.

Pour and Garnish

Fill your glasses halfway (or more) with crushed ice. Pour the pulsed lulada mixture over the crushed ice. If you'd like, add a fresh mint sprig or a thin slice of lime to the rim for a bit of flair-it's not traditional, but it makes every glass feel like a treat.

Stir and Serve

Give each glass a gentle stir with a spoon or straw. The lulo bits tend to settle at the bottom, and lulada is meant to be stirred as you go. Serve immediately while cold, tangy, and vibrant.

Storage

Lulada is at its best right after it's made, icy, tangy, and full of that just-blended brightness. But if you happen to have leftovers, don't worry-it holds up beautifully.

I usually pour any extra into a glass jar or lidded pitcher and keep it in the fridge. It will stay fresh for up to two days. Just know that the pulp may separate slightly as it sits.

Give it a good stir before serving, or even a quick shake if it's stored in a bottle. The flavor deepens just a touch overnight, making it even more refreshing the next day-perfect for a quick afternoon cooldown when the heat starts to creep back in.

Sometimes, I'll stash a few mint leaves or lime slices directly in the jar, so it infuses a little extra brightness as it chills.

Top Tips

Don't Overblend - lulada isn't meant to be a smooth juice. You want those little bits of lulo floating through, it's part of the experience. Overblending turns it into something else entirely.

Sweeten Last, Taste First - lulo can be punchy, especially if it's really ripe or really tart. I always blend first, taste, then adjust the sugar. There's no perfect amount, it depends on the fruit and your memory of how sweet summer used to taste.

Use Crushed Ice, Not Cubes - this one's personal. Crushed ice gives lulada that slushy texture that made it feel like a treat when I was a kid. Cubes water it down too fast.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Colombian Lulo Juice Recipe

Cool off with this easy Colombian lulo juice recipe-chunky, tart, and citrusy with crushed ice.

Course Drinks

Cuisine Colombian

Keyword apple juice, Colombia, colombian, drink, drinks, lulo

Prep Time 10

Total Time 10

Servings drinks

Calories 46kcal

Author Ksenia Prints

Equipment

blender
Strainer optional
Spoons

Ingredients

1 cup frozen lulo pulp slightly thawed for easy blending
2 cups cold water
3-4 tablespoon sugar or to taste
Crushed ice for serving
Fresh mint leaves optional, for garnish
Lime slices optional, for garnish

Instructions

Let the frozen lulo pulp sit at room temperature for about 10-15 minutes until it softens just enough to scoop and pulse easily.
In a blender, add the softened lulo pulp, cold water, and 3 tablespoons of sugar. Pulse just a few times-this drink should be chunky, not fully smooth. You're looking for slushy texture with little bits of pulp still floating through.
Taste the mixture and add more sugar if needed. Lulo is naturally tart, so the sweetness can vary depending on your pulp and preference.
Fill each glass halfway or more with crushed ice. Pour the pulsed lulo mixture over the ice.
If you like, top each drink with a sprig of fresh mint or a slice of lime for extra brightness. Stir gently with a spoon or straw-lulada settles and is meant to be mixed as you sip.
Lulada is best enjoyed fresh and icy. Serve right away while cold, tart, and textured.

Video

Nutrition

The post Colombian Lulo Juice appeared first on At the Immigrant's Table.

Blueberry Coconut Almond Overnight Oats

kseniaprints — Wed, 03 Jun 2026 13:40:00 +0000

Start your mornings right with blueberry coconut almond overnight oats. Creamy, fruity, and nutty, this easy make ahead breakfast will hit just the right spot.

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Tomato avocado salad with dukkah seasoning

kseniaprints — Mon, 31 Aug 2015 12:20:16 +0000

This tomato avocado salad with dukkah seasoning is one of those simple dishes that tastes far more impressive than the effort it takes to make. Creamy avocado, juicy tomatoes, crisp cucumbers, and crunchy toasted dukkah come together in a fresh Mediterranean-inspired salad that's light, flavorful, and perfect for warm days. Whether you serve it as a quick lunch, an easy side dish, or part of a larger mezze spread, this healthy avocado tomato salad comes together in minutes and pairs beautifully with grilled fish, roasted vegetables, or fresh pita.

Tomato salad with avocado and dukkah seasoning is the perfect balance of savoury and fresh, and an unforgettable introduction to the world of dukkah.

There are those flavours you taste once, only to never forget again. The perfect balance of sweet and salty, of musky and fresh; the varied textures, playing on your tongue like a impatient children caught in a game of hide-and-seek; the final 'pop' of acidity that hits you at the end, making your whole mouth sing with joy.

That's what dukkah was like for me. And that's why I couldn't wait to share it with you in this tomato avocado salad with dukkah seasoning.

I first discovered dukkah seasoning through 101 Cookbooks. It then began to pop everywhere - from Smitten Kitchen to Lottie + Doof, everyone had their own take on this Egyptian spice mixture.

So I started digging in dipper. I scoured webpages with recipes in Hebrew and in English, discovered that the Egyptian Jews make their dukkah with peanuts instead of walnuts or hazelnuts, and that the quality of sesame is nearly as important as the balance of flavours in this dish. I became obsessed with dukkah (which, as you may remember, is not unusual for me).

And yet, I never tried making it.

I don't know what was wrong with me; I either never made the time, or just didn't have the right ingredients on hand (until recently, the only way sesame seeds made it through my door was in tahini form). Whatever the case may be, dukkah remained something I had heard of, but never tried.

My Fave

Villa Jerada Dukkah Premium Spice Mix

$10.99

Don't feel like making your own? This is my favorite storebought Egyptian Dukkah spice mix.

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And then two weekends ago, the first weekend with G away, I took myself out to brunch at a local hip cafe that I've been dying to check out. I ordered the avocado toast with dukkah, and a soy cappuccino. And from the moment I took a bite of this sandwich, my world changed.

The combination of creamy avocado with the deeply seasoned, pungent & nutty dukkah was unforgettable. Tiny fronds of dill elevated the dish, bringing in a whiff of freshness to the whole arrangement. It honestly was one of the best flavour combinations I've ever had.

Immediately after this brunch, I went to the market and got all of the ingredients for this tomato avocado salad with dukkah seasoning. A plan began hatching in my mind: I knew I wanted to pair avocado with this season's best tomatoes, fleshy heirlooms that were just starting to hit their peak. I wanted dill so fresh, it would stand on its own, even without a drop of water. And most importantly, I wanted all the makings of a perfect Egyptian dukkah.

The end result, this tomato avocado salad with dukkah seasoning, is so much more than the same of its parts. My peanut dukkah is redolent with subdued heat and earthiness, the cumin mixing with the pepper and sesame. The whole dish is seasoned with just a few drops of fruity extra virgin olive oil and a squeeze of lemon, to balance out the avocado and tomatoes and let them shine.

You truly need the best ingredients for this simple salad, but it will blow you away. Because once you taste this tomato avocado salad with dukkah seasonings, you'll wonder where it's been your whole life.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Tomato avocado salad with dukkah seasoning

Because the flavours here are so clean, you truly want only the best ingredients for this salad. Dukkah won't keep fresh as long as other, nut-free spice mixtures... But then again, it also won't stay in you cupboards as long.

Course Salad

Cuisine Israeli food

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 545kcal

Author Ksenia Prints

Ingredients

Dukkah seasoning (makes about 1 cup)

4 tablespoon sesame seeds
3 tablespoon coriander seeds
2 tablespoon cumin seeds
1 tablespoon black peppercorns
½ cup roasted peanuts
1 teaspoon dry green mint
1 teaspoon salt

For salad:

1 avocado
3 tomatoes
Extra virgin olive oil
½ cup lemon juice
Fresh dill to taste
Salt & pepper to taste

Instructions

Preheat a pan to medium heat. Roast sesame seeds for 1-2 minutes, until fragrant. Set aside.
Roast coriander & cumin seeds and peppercorns until fragrant. Set aside and let cool.
Once cooled, combine the seeds with the rest of the dukkah ingredients, and mill in a spice grinder or or pulse in a food processor until a coarse mixture develops (take care not to overprocess, or you'll be left with a paste). Pack in a jar.
Meanwhile, slice tomatoes and avocado, and arrange on a large platter. Sprinkle with dukkah, fresh dill, and season with olive oil, lemon, salt and pepper. Let macerate for just 2 minutes, and serve. Set the dukkah seasoning mixture at the table, so people can generously season their own plates.

Nutrition

The post Tomato avocado salad with dukkah seasoning appeared first on At the Immigrant's Table.

No-Bake Strawberry Tiramisu

kseniaprints — Fri, 01 Aug 2025 13:40:00 +0000

Soft, creamy, and full of summer memories, this no-bake strawberry tiramisu is layered comfort made for slow days and sweet moments.

There was a stretch of years when weekends moved slowly. Before the lunchboxes and the soft chaos of having two little ones underfoot, Saturdays meant walking to meet my best friend with no plans other than to share something sweet.

We'd wander from bakery to bakery, folding ourselves into corners of quiet cafés, forks always shared, pastries halved. There were croissants, gluten free strawberry scones, and gluten free angle food cake topped with strawberries we swore tasted like summer. We liked pretending we were somewhere far off, but we stayed close to home, steeped in tea and long conversations.

My friend and I kept in touch. A message here and there. Birthdays remembered, recipes sent across the seasons. Then last spring, she invited me to her wedding. It was held outside, under soft light, with the kind of flowers that look like they belong in wild meadows.

We spoke for a while that evening. Not long, but enough. Its the kind of talk that stays with you because it feels familiar, even after years apart. I was reaching for something chilled in a small glass, layered with cream and berries.

It wasn't traditional tiramisu, but something about it brought back those café mornings. Soft, creamy, and bright with strawberries. I went back for another, then later, back home, I started writing it down.

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The Best No Bake Tiramisu Recipe to Keep Close

This no bake strawberry tiramisu came together from that memory. A quiet conversation, the taste of something light, and the gentle pull of years that never really drifted apart. It's the kind of dessert that fits into life now, layered while Lin balances measuring cups and Leo counts strawberries. One of those no bake dessert recipes that holds feeling without the fuss.

I made it with gluten-free lady fingers, as soon as I could get my hands on them. But you don't have to. It tastes perfect with regular lady fingers cookies, known in Italian as savoiardi cookies.

It still holds close to the heart of Italian desserts. The ingredients tiramisu is known for: mascarpone, cream, delicate biscuits-are all here. But it's softened with lemon, sweetened with fresh berries, and chilled until the layers settle together.

Some weeks, I fold in Greek yogurt or vanilla protein powder. It sits quietly in the fridge beside snacks and a half-eaten protein bar tiramisu recipe. It's become one of my favorite healthy dessert recipes, and when tweaked, a gentle entry in my list of healthy high protein snacks.

For warm afternoons, picnics, or late-night spoonfuls after bedtime, this version has stayed with us. I've even made a lemon version, alongside the lemon tiramisu I'm still perfecting. If you've ever wondered how to make tiramisu without baking, this is where to start.

It's become the best tiramisu recipe for moments when I want something that feels like a memory, layered and soft. A dessert that carries the brightness of today and the warmth of yesterday.

Ingredients

Mascarpone Cheese -The heart of every classic tiramisu, mascarpone is what gives the filling its velvety richness. I use it straight from the fridge after it softens on the counter for a bit, it blends more easily that way. You can try using cream cheese in a pinch, but expect the texture and taste to shift. Mascarpone keeps the layers light without turning too tangy.
Fresh Strawberries - The most important layer. I like them ripe but not too soft, sliced thin enough to settle neatly between cream and biscuit. I save the sweetest ones for the top. I also use them in my no bake strawberry and pistachio ladyfinger dessert.
Ladyfingers (Savoiardi) - These crisp biscuits are what hold the tiramisu together. I dip them briefly in strawberry syrup to soften them just enough. You can make this with soft sponge cake torn into pieces, but note that it will not layer the same. Ladyfingers keep their shape while absorbing all the flavor. You can make this dish with gluten-free lady fingers cookies as well! I also use them for my lemon tiramisu and tiramisu protein bars.
Strawberry Juice or Syrup - This is what replaces the espresso in classic Italian desserts like tiramisu. I've used the juice that pools at the bottom of a bowl of macerated strawberries, or a store-bought syrup when I'm short on time. It soaks the ladyfingers with that berry flavor.

See the recipe card for full list and exact quantities.

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How to Make this No-Bake Strawberry Tiramisu Recipe

This no bake dessert is perfect with its cream and fruit, no oven required. Every step is soft and simple, built for quiet mornings, warm afternoons, or late-night fridge visits. Here's how to make this recipe:

Prepare the Strawberry Syrup

If you have strawberry syrup on hand, pour it into a shallow bowl. If not, warm a spoonful of strawberry jam with a splash of water or strawberry juice. Stir until smooth and let it cool. This will be used for dipping the ladyfingers, just enough to soften them without turning them soggy.

Whip the Cream

In a large bowl that's been chilled, pour the heavy cream and whip until soft peaks form. This is what gives the dessert its lift. Use a hand mixer or whisk, whatever you have nearby. When the cream holds its shape but still looks soft, stop.

Make the Mascarpone Cream

In a separate bowl, beat the mascarpone with powdered sugar, vanilla extract, and lemon juice until smooth and fluffy. The lemon adds brightness, especially if your berries are very sweet. Gently fold in the whipped cream until the mixture is light and fully combined. Try not to overmix! Just until it holds together.

Layer the Tiramisu

Quickly dip each ladyfinger into the strawberry syrup. Don't soak, just a fast dip on each side. Lay a single layer of soaked ladyfingers at the bottom of your dish or jars. Spread half of the mascarpone cream over the ladyfingers, smoothing it to the edges. Add a layer of sliced strawberries across the surface. Then repeat: dipped ladyfingers, the rest of the cream, and a final layer of strawberries.

Chill the Dessert

Cover the dish gently and refrigerate for at least 4 hours, or overnight if you can. This helps the ladyfingers soften and allows the flavors to meld into something dreamy and balanced.

Garnish and Serve

Before serving, top with fresh strawberry slices and a few mint leaves if you have them. Serve chilled, in soft spoonfuls, when you need something light that still carries the feeling of something remembered.

Serving & Suggestions

This no-bake strawberry tiramisu is rich and creamy on its own, but it shines even more when paired thoughtfully. Serve it well chilled with a refreshing drink like fresh mint lemonade to balance the sweetness.

For a summer perfect dessert spread, pair it with lighter strawberry-forward treats like No-Bake Strawberry Pistachio Ladyfingers Dessert or slices of Gluten Free Lemon Almond Yogurt Cake with strawberries topped with fresh berries. These echo the flavors without overwhelming the palate.

If you're serving guests in the evening, a floral drink such as a Non-Alcoholic Rose Mojito complements the mascarpone and strawberries beautifully.

This tiramisu also works well as part of a make-ahead dessert table. Layer it alongside lemon tiramisu or tiramisu protein bars for contrast in texture and brightness. Served in small glasses or jars, it travels well and feels special without extra effort.

Storage

Once the last layer of cream is smoothed and the strawberries are tucked on top, this no bake strawberry tiramisu is best left to rest in the refrigerator. I like to cover the dish with a reusable wrap or use jars with lids if I've made it in individual portions.

It keeps well for up to three days chilled. The ladyfingers continue to soften, the cream settles, and the strawberry flavor deepens with time. Freezing isn't ideal for this one. The mascarpone turns grainy and the strawberries will lose their texture.

FAQ

Can I make strawberry tiramisu ahead of time?

Yes. This dessert is best made at least 4 hours in advance and even better after resting overnight. The flavors deepen as the ladyfingers soften

Can I make this tiramisu without alcohol or coffee?

Absolutely. This recipe skips espresso entirely and uses strawberry syrup instead, making it kid-friendly and perfect for warm weather.

Can I use gluten-free ladyfingers?

Yes. Gluten-free ladyfingers work beautifully here and hold their shape as long as they're dipped briefly and not soaked.

Top Tips

Taste Your Strawberries First - strawberries vary wildly in sweetness. If yours are super ripe, you might want to skip the jam or cut back on the lemon. If they're on the tart side, adding a bit of jam to the syrup brings balance. I always nibble a slice before mixing, one less surprise later.

Chill Overnight if You Can - while four hours will do, letting it rest overnight brings everything together more gently. The cream firms up, the biscuits soften fully, and the strawberry flavor threads through every bite. It's the kind of set-it-and-forget-it that feels like a gift the next day.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

No-Bake Strawberry Tiramisu

Chilled layers of mascarpone, strawberries, and syrup-soaked biscuits-this no bake strawberry tiramisu is light, bright, and memory-filled.

Course Dessert

Cuisine Italian

Keyword berries, dessert, healthy, honey strawberry jam, Italian, kid-friendly dessert, ladyfingers, mascarpone, no bake, strawberries, tiramisu

Prep Time 20

Chill Time 4

Total Time 4 20

Servings servings

Calories 386kcal

Author Ksenia Prints

Equipment

Mixing bowls
electric hand mixer
Spatula
small bowl
8x8 dish or individual glass jars

Ingredients

8 oz mascarpone cheese room temperature
1 cup cold heavy cream
⅓ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice optional for brightness
1 cup fresh strawberries hulled and sliced
¼ cup strawberry jam or preserves optional, for extra berry flavor
24-30 ladyfingers (savoiardi) Can also use gluten-free.
½ cup strawberry juice or syrup for dipping
fresh strawberries and mint leaves for garnish

Instructions

If not using jam, place the sliced strawberries in a bowl and sprinkle with 1-2 teaspoons of sugar (optional, depending on sweetness). Stir gently and let sit for 15-20 minutes until they release their juices. Use the juices for dipping the ladyfingers and reserve the berries for layering.
If using jam, stir ¼ cup jam with a splash of water until smooth. Let cool in a shallow bowl for dipping.
In a chilled bowl, whip the heavy cream until soft peaks form. The texture should be smooth and light.
In a separate bowl, beat mascarpone with powdered sugar, vanilla, and lemon juice until creamy. Gently fold in the whipped cream until combined.
Quickly dip ladyfingers into the strawberry syrup (do not soak), just a brief dip per side. Arrange a single layer in the bottom of your dish.
Spread half of the mascarpone cream over the ladyfingers, smoothing it to the edges. Add a layer of sliced strawberries across the surface.
Repeat: dipped ladyfingers, remaining cream, and more berries on top.
Cover and refrigerate for at least 4 hours, or overnight. This helps the flavors settle and the biscuits soften perfectly.
Top with more fresh strawberries and a few mint leaves before serving. Best enjoyed cold, spooned slowly

Video

Notes

Nutrition

The post No-Bake Strawberry Tiramisu appeared first on At the Immigrant's Table.

Gluten Free Lemon Almond Yogurt Cake with strawberries

kseniaprints — Thu, 16 Jul 2015 11:27:57 +0000

Looking for a simple yet delicious dessert? This almond yogurt cake, with its bright lemon flavor and light, airy texture, is a gluten-free treat that's easy to make. Made with just eggs and yogurt, it requires minimal effort and no special occasion. Top it with a drizzle of yogurt glaze and fresh strawberries or enjoy it as is for a delightful weekend bake. Once you try this cake, you'll be inspired to whip up treats just for the joy of it!

The kitchen table stands in a corner, with the Saturday newspapers lazily strewn all over it, waiting to be read. While the water is coming to a boil, my friend Dor is preparing cups with tea bags and a generous amount of sugar. And just off to the side, sits a simple, unadorned yogurt cake.

"Would you like some yogurt cake?" My host's mom asks, her countenance completely nonchalant. Children's toys are strewn at her feet, a dog runs around in circles.

And my mouth is already beginning to drool.

Weekend cakes

The simple act of making a cake for the weekend has always seemed like the ultimate luxury to me. Who would have so much time, I thought, as to not just worry about making Friday night dinner and cleaning the table and spending time with their family, but also make a cake?

Who would have so many ingredients in their home, so much egg and flour and sugar, that they could afford the expense of a cake for no other reason than the weekend?

To my Russian child's mind, cakes were associated with special occasions only.

They were grand affairs, layers of sponge alternating with buckets of heavy cream, oftentimes crowned with a generous dusting of cocoa powder.

Cakes were my grandmother Berta's domain, and usually took days to make, and cost a fortune.

They tasted like a holiday: decadent, overly sweet, a true splurge.

No one in my house would have dreamקג about serving a simple sponge cake. No one would have made a pie for the weekend. No one would have mixed almond meal and eggs and yogurt and lemon juice in one bowl, poured it into a loaf pan, and called it a yogurt cake.

It wasn't until I entered my Israel friends' homes that I saw there was a different way to celebrate the weekend: unhurried, unfussy, quiet. It wasn't until then that I saw there was a different kind of cake - yogurt cake.

That became everything I dreamed of: the simple, clean, light yogurt cakes that my friends' moms would bake for the weekend. The unadorned, humdrum affairs that needed nothing more than a dusting of confectioners' sugar, or a light glaze of yogurt frosting.

All I wanted was a simple weekend yogurt cake. And this lemon almond yogurt cake is exactly that.

The yogurt cake of your dreams

It requires no special occasion, and a very minimal amount of work. This almond yogurt cake is full of the bright taste of lemons, and its crumb is just right - not too dense, not too brittle.

This yogurt cake is gluten-free in the simplest of ways, and gets all of its body from some eggs and yogurt.

If you have more yogurt left behind, you can dress it with an easy yogurt glaze and some ripe, local strawberries, or you can leave it as it is, naked and bare.

This almond yogurt cake may not command much attention, just sitting there alongside big, heavy cream affairs. But if you bake it for the weekend, anyone who takes a bite is going to marvel at the simple, clean flavours.

And then, they too will want to just make a cake for the weekend. Just because.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Lemon almond yogurt cake with strawberries (GF)

This lemon almond yogurt cake requires no special occasion, and minimal work. It's perfect to celebrate the weekend, especially if topped with strawberries.

Course cake, Dessert

Cuisine Israeli

Keyword cake, yogurt cake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 390kcal

Author Ksenia Prints

Ingredients

Lemon almond yogurt cake:

1.5 cups almond meal
½ cup brown rice flour
½ cup sugar
1.5 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cups yogurt
½ cup oil
2 eggs
½ lemon, juice and zest of

Glaze (optional):

½ cup yogurt
2 TBs heavy cream
3 TBs icing sugar
Sliced strawberries for topping

Instructions

Preheat oven to 325F.
In a medium sized bowl, mix dry ingredients separately.
In a large bowl, whisk eggs until light and airy, with bubbles on top. Gently fold in yogurt, oil, lemon zest and juice.
Add dry ingredients to wet in batches, ½ a cup at a time, folding with a wooden spoon or spatula to incorporate.
Oil and flour a removable 9" baking pan, a loaf pan, or muffin tins. Pour batter into pan.
Bake at a 325F oven for 45-60 minutes, or until a cake tester inserted in the middle comes out dry (if baking in muffin tins, start checking after 25-30 minutes).
If serving with glaze, whip yogurt, heavy cream and icing sugar. The glaze should be runny. Pour it onto the cake as you're serving, or ladle each piece with some sauce. Top each piece with strawberry slices.

Nutrition

The post Gluten Free Lemon Almond Yogurt Cake with strawberries appeared first on At the Immigrant's Table.

Israeli chopped salad with feta, za'atar and sumac

kseniaprints — Mon, 15 Jun 2015 11:00:16 +0000

This vibrant breakfast dish is a family favorite, featuring crisp vegetables, creamy feta cheese, and a burst of flavor from za'atar and sumac. It's not only quick and easy to make but also a versatile option that you can customize to your taste. Whether you're looking for a light morning meal or a fresh side dish, this salad is the perfect choice.

The breakfast nook at my parents' house is crowded with dishes: half-empty yogurt containers jostle for space with cut-up watermelon and whole-grain buns. Leftover cheeses intermingle with labaneh and cherry tomatoes. Cups of coffee and tea are in various state of consumption, enough to make you think that there are six people eating at the table instead of two. But the star of the show is the simple, humble Israeli chopped salad - though at my parents' house, it gets amped up with a generous helping of feta and a smattering of za'atar and sumac.

Each morning, my parents sit down to a hearty breakfast that centres around an unexpected dish: salad. The thing is, lunches at my parents' house also centre on salad. And occasionally, so do dinners. We're really a one-trick-pony sort of household.

I know salads are hardly the most shiny offering on the blogosphere. The simple Israeli chopped salad with feta doesn't even register among the most extravagant salads on this blog: between roasted carrots with harissa and goat cheese, spicy and sweet Russian Korean-style kohlrabi and carrot salad, or my favourite apple and beet salad, it's hard to make room for a humble salad of cucumbers, tomatoes, salty feta and za'atar.

But trust me when I say that if you only have 15 minutes to put dinner on the table, THIS is the salad to turn to. If you seek a meal to bring everyone together - the young and old, the vegan and the gluten-free, the simple eaters and the extravagant foodies - this salad provides the perfect blueprint for additions and subtractions. It's quick and easy, and as I've said before, sure beats a frozen pizza for dinner.

And though those are all worthwhile reasons to love this salad, I have to be honest and say that's not why, morning after morning, my parents go back to this salad. It's not why I, whenever I am looking for a simple dinner solution, the first thing that comes to mind is a bowl of neatly chopped tomatoes, onions and cucumbers with a generous helping of feta, za'atar and sumac. It's not why everyone who comes into my house during any family meal can't help but feel our love for Israeli salads.

The reason we continue to swear by Israeli chopped salad with feta is simply because, after all this time, this salad feels like home. It's up there in the annals of my family's kitchen repertoire, along with my mother's stewed cabbage and my grandmother's syrniki. It's as familiar and loved as a chipped tea kettle, or the fork I've used since I was 14-years-old.

To us, Israeli chopped salad with feta feels like home.

And if there's one thing I do today, I hope it will be to help you remember a dish that feels like home to you.

P.S. - As I am about to embark on a weeklong trip into Berlin, updates might get a bit more sporadic on the blog. You can still find me on social media regularly, on Facebook, Instagram, Pinterest, Bloglovin', or Twitter.

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Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Israeli chopped salad with feta, za'atar and sumac

One of my family's favourite breakfast dishes is a fresh Israeli chopped salad with feta, za'atar and sumac. It's quick, easy, and a perfect blueprint for additions and experimentation. Whatever you do, just don't make it too complicated - this dish is meant to be fast and easy! I also like to add olives, for their briny-ness.

Course Salad

Cuisine Israeli

Keyword feta salad, salad with feta

Prep Time 10

Total Time 10

Servings

Calories 414kcal

Author Ksenia Prints

Ingredients

2 medium-sized cucumbers or 1 large cucumber, finely chopped
½ Vidalia onion finely chopped
1 cup cherry tomatoes halved
¼ cup feta crumbled
1 tablespoon za'atar herb mixture
½ tablespoon sumac
1 tablespoon sunflower seeds optional
1 tablespoon pumpkin seeds optional
½ tablespoon hemp seeds optional
1 tablespoon finely sliced cilantro or chives
¼ cup extra virgin olive oil
½ lemon, juiced
salt + pepper

Instructions

If using, toast sunflower and pumpkin seeds. Set aside
Combine cucumbers, chopped onions and cherry tomatoes in a bowl. Top with feta, seeds (if using), fresh cilantro or chives, za'atar and sumac.
Drizzle with olive oil, lemon juice, salt and pepper. Toss to combine, taste, and add more salt or lemon, as needed.
Serve with some warm pita, crusty bread, or a hard-boiled egg.

Nutrition

The post Israeli chopped salad with feta, za'atar and sumac appeared first on At the Immigrant's Table.

Quinoa fritters with spring peas, feta and cilantro-chive yogurt sauce {GF}

kseniaprints — Wed, 27 May 2015 11:42:54 +0000

Enjoy the deliciousness of quinoa fritters! These crispy bites are filled with sweet peas and creamy feta cheese, making each bite full of flavor. When you serve them with a cool yogurt sauce, they become the perfect snack or light meal. This easy recipe for quinoa fritters is great for impressing friends or just treating yourself to something healthy and tasty.

The thing I miss the most when I do my paleo months is not golden, crusty bread. It's not hot, comforting pasta, or even ooey, gooey pizza dripping with cheese and tomato sauce. While all those things have a warm place in my heart, what I dream of every day that I am on paleo are hearty, ancient, complex grains like quinoa (which is technically a seed, but ya know). And to me, these light, spring-like quinoa fritters are the perfect celebration of this humble-yet-mighty complex carbohydrate.

Now, I know that despite the health craze of recent years, I probably lost 50 per cent of you when you saw the word 'quinoa' in the title. This tiny seed has as many champions as haters. But I'm here to say: even if you hate quinoa, there's hope for you yet - and the key lies in these quinoa fritters.

It took me years to get to love quinoa. At first I was turned off by its maggot-like appearance (I just lost another 10 per cent of you). Then I didn't like the texture, chewy and gelatinous when cooked wrong. Then, when I learned how to cook it so it stays in its separate grains, I thought I didn't actually care for the taste.

And yet throughout it all, I kept trying. I subbed quinoa for rice in my Thai dishes. I made Mexican quinoa, drowning in so much tomato paste and jalapenos you could barely taste it. I put it in wraps and made grain salads with it. And somewhere along the way, I discovered I'm actually head over heels for it.

I look at G now, and see him going through the same struggle. I see him choke down spoonfuls of quinoa, stoically eating it because a) it's full of protein, and b) I made it for him.

And yet I know that tastes change. I keep telling myself that if he just keeps trying, one day, he too will be smitten with quinoa.

And dear reader, I think that the day that I made these quinoa fritters with peas, feta and cilantro-chive yogurt sauce just may have been that day.

I have been thinking about them for weeks, on and off my paleo diet. I have been planning the flavour combination, the precise herb-to-yogurt ratio, the best way to cook them. I have been imagining how the chewy texture of the quinoa will play against the soft, spongy feta, the perky peas and the creamy dressing. I have been thinking of a way to take my favourite pea-and-yogurt pasta sauce and making it into something more wholesome, something packed with protein and taste. I have been fantasizing about the crispy, fried shell, in which will hide a perfectly balanced interior.

And with these quinoa fritters, I just may have found the golden nugget to get any avowed quinoa hater to love this grain (seed, dammit).

Trouble is, with the recipe for these quinoa fritters in my back pocket, I just may never be able to go paleo again.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Quinoa fritters with spring peas, feta and cilantro-chive yogurt sauce

Quinoa fritters are everything that will make you love this powerful seed: crispy on the outside, studded with peas and feta, and served with a creamy, tangy yogurt sauce. You can make them with peas or edamame beans (for an even fresher taster), and serve them small, as appetizers, or big, as veggie burgers. They're delicious any which way.

Course Appetizer

Cuisine Market fresh

Keyword Quinoa fritters

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 411kcal

Author Ksenia Prints

Ingredients

2 cups cooked quinoa
1 cup peas OR shelled edamame beans
¼ cup feta
2 teaspoon salt
black pepper
¼ cup chopped chives
1 egg
1 egg yolk
1 tablespoon gf flour mix

For yogurt herb sauce:

⅛ cup of fresh chives
⅛ Cup fresh cilantro
3 garlic cloves
pinch of salt
pepper

Instructions

Prepare quinoa: rinse ¾ of a cup of dry quinoa seed under several changes of water. Combine it with 1.5 cups of water in a large pot. Bring to a boil, lower heat and continue simmering for 15 minutes, covered. Turn off heat and let stand for 5 minutes, covered. Fluff with fork; if any water remains in the bottom, cook on low heat a little bit longer until water evaporates.
To prepare sauce, chop herbs finely in a food processor. Add garlic, yogurt, salt and pepper, and process until combined. Set aside.
Mix all of the fritter ingredients together. Preheat a pan to medium-high heat. Add 2 TBs grapeseed oil and fry fritters, one side down, for about 3 minutes. Once fritters have a golden-brown side, turn them over, lower heat a little to medium, and cook for an additional 3 minutes. Remove from pan.
Serve fritters immediately with sauce on the side, or use them as veggie burger patties with your favourite toppings.

Nutrition

The post Quinoa fritters with spring peas, feta and cilantro-chive yogurt sauce {GF} appeared first on At the Immigrant's Table.

Russian Korean-style kohlrabi salad with apples, radishes and spicy salad topper

kseniaprints — Wed, 13 May 2015 12:03:49 +0000

This Russian Korean kohlrabi salad is spicy, crunchy and bright, marrying a Russian Korean-style marinade of garlic, vinegar and coriander seeds with perky apples, radishes, and the bite of spicy salad topper crunch. It's a party in the mouth, and you're invited.

As my hand is still healing, typing remains a challenge. Add to that the new "healing" pains as the blisters move on their inevitable course towards explosion, and you've got yourself quite a package of discomfort.

So I hope you'll forgive me if I'll be short in my write-ups over the next little while. In fact, some of you may even breathe a sigh of relief; but then again, those people probably skip over the written parts anyway!

But I just couldn't hold back on sharing this incredible salad with you guys. I know, I know; how often do people gush about salad?

But THIS SALAD, you guys.

It's spicy, crunchy and bright. It brings together one of my favourite spring/summer vegetables, kohlrabi, with peppery pink radishes, and I'm now convinced those two are a match made in heaven. Apples and kohlrabi are natural bedfellows as well, and I imagine I'll use them more often together in the future, even in a simple slivered salad.

With such beautiful produce, you'd think this salad wouldn't need embellishment. But then, i wouldn't be me.

So I went and mixed a ubiquitous Russian marinade that usually goes with carrots to produce a strangely fusiony, but incredibly popular, Russian-Korean carrot salad. It's peppered with garlic chunks, laced with vinegar, and redolent with the earthiness ground coriander. It's a bunch of explosive flavours at once, and it's honestly one of the best things EVER.

Then, to truly take this salad over the top, I added in some spicy salad topper crunch from NaturSource. I have to say that this baby, despite its strictly non-gluten-free provenance, is probably my favourite of the NaturSource salad topper line.

It's got so much flavour from a heady mix of pumpkin seeds, cranberries, roasted sunflower seeds, almonds and pecans. But what really makes it are spiced crunchy noodles with the flavourful heat of Sriracha! They might as well have gone and called this baby the Ksenia flavour.

You can use spicy salad topper crunch on any salad mix with a simple oil-vinegar dressing, and you've got yourself a great salad in seconds.

But I have to say it goes best in this Russian Korean-style kohlrabi salad with apple and radishes. All the flavours just come together in a beautiful melange, and a nice rest in the fridge only intensifies everything, so this is actually a salad you want to make ahead.

How's that for nice?

My Russian Korean-style kohlrabi salad with apples, radishes and spicy salad topper will go beautifully in a taco, or alongside fish, as we've had the last couple of days.

Or just eat with a forkful while crying and watching Grey's Anatomy by yourself until you've finished the whole bowl, as I have last night.

However you eat this Russian Korean-style kohlrabi salad, you simply have to give it a try. It'll blow your mind, guaranteed.

... and I guess this wasn't that short after all. Oy vey.

This recipe was developed as a sponsored post for Natursource, but all opinions expressed here are my own. I am proud to support a local, family-owned business whose product I truly appreciate, and I thank you for supporting my sponsors.

Liked this post? Share it with your friends! For more At the Immigrant's Table, follow me on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Russian Korean-style kohlrabi salad with apples, radishes and spicy salad topper

Russian Korean kohlrabi salad is spicy, crunchy & bright, marrying a marinade of garlic, vinegar and coriander with apples, radishes & spicy salad topper.

Course Salad

Cuisine Russian

Keyword kohlrabi salad

Prep Time 5

Cook Time 10

Total Time 5 10

Servings

Calories 67kcal

Author Ksenia Prints

Ingredients

1 onion minced finely
1 large kohlrabi or 2 medium
1 Granny Smith apple
4 radishes
1 cup NaturSource spicy salad topper crunch

Russian Korean-style marinade:

4 garlic cloves minced
¼ white vinegar
¼ vegetable oil or very delicate olive oil oil
1 tablespoon coriander seeds ground
1 teaspoon cayenne pepper ground
1 tablespoon sugar or maple syrup
salt and pepper to taste

Instructions

Preheat a pan to medium heat. Add 2 TBs vegetable oil and onions, and saute for about 10 minutes, until onion is golden. Remove from pan and set aside.
Using a mandoline, a grater or your mad knife skills, slice kolhrabi and apples into matchsticks. Slice radishes very thinly.
Mix all marinade recipes together in a jar, and shake well to blend.
Mix sauteed onions, kohlrabi, apples and radishes in a large bowl. Pour marinade over, and mix well to combine. Let rest in fridge for 4-5 hours or overnight for flavours to blend.
Top with spicy salad topper crunch from NaturSource right before serving. Salad will keep well for a week, though there's no way it'll last that long.

Nutrition

The post Russian Korean-style kohlrabi salad with apples, radishes and spicy salad topper appeared first on At the Immigrant's Table.

Falafel-style Israeli Cabbage Salad Recipe

kseniaprints — Thu, 09 Apr 2026 13:40:00 +0000

Falafel-style Israeli cabbage salad that lives on our table weekly, with finely chopped cabbage, and fresh herbs, the kind you find beside BBQ and shawarma everywhere.

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Portobello mushroom burger {V, GF, Paleo}

kseniaprints — Wed, 04 Feb 2015 13:18:02 +0000

Juicy, savory, and packed with bold flavor, this portobello mushroom burger is proof that a meatless burger can be every bit as satisfying as the classic version. Marinated portobello caps are roasted until tender and caramelized, then layered with your favorite toppings for a hearty vegetarian burger that's perfect for weeknight dinners, summer cookouts, or anytime you're craving comfort food with a lighter twist. The mushrooms soak up every bit of seasoning, creating a rich, umami-packed bite that pairs beautifully with fresh toppings and a soft bun.

During my month of paleo, I found myself experiencing the weirdest cravings. The sugar craving was understandable; after all, we are all hooked on refined sugars through commercial sauces, frozen meals and even wine. But it was the cravings for cabbage, fresh vegetable noodles and, strangest of all, veggie burgers that really surprised me. Borne out of a bit of experimentation and necessity, this portobello mushroom burger with all the trimmings came to be - and even in its bunless, paleo form, it left me fully satisfied.

I usually make veggie burgers in the summer, when they make a simple and filling dinner with a side of salad. But this month I've been craving big, juicy veggie burgers to feel my stomach throughout the cold winter days... A tall order when one must abstain from beans, tofu, or cheese. But I'm happy to say that this baby does just the trick!

I will be the first to admit that there is nothing inherently special about this portobello mushroom burger. The only secret is to brush the mushroom with a simple tamari and paprika-laced marinade that highlights the mushroom's umami, its essential meatiness. You then pick the juiciest Iceberg lettuce leaves you've got (or two slices of grilled sourdough bread, or the best sourdough bun, if you're not worried about gluten), and pile on the:

- avocado, sauteed red onions & roasted red bell peppers

- hummus/ cashew spread/almond butter whirred in with ½ teaspoon of hot sauce, a pinch of salt and a squeeze of lemon, fresh red bell peppers and sprouts

- hummus/ cashew spread/ almond butter whirred in with ½ teaspoon of hot sauce, a pinch of salt and a squeeze of lemon and sundried tomatoes that have been plumped in warm water for a couple of minutes

- spinach, watercress, and a cilantro, mango and avocado salsa

- sauteed mushrooms, green bell peppers and sliced white mushrooms, for that double mushroom effect (serve them drizzled with cilantro pesto)

- goat cheese/ cashew spread and roasted red peppers (if you're not keeping paleo)

- or, for an amazing brunch, hummus, a fried egg and a drizzle of hot sauce on top.

There used to be a time when I thought that portobello mushroom burgers were for wusses, people too lazy or unskilled to make REAL veggie burger. But now I have seen the error of my ways. Truly, a well prepared portobello mushroom burger is a fast, filling and delicious solution to one's veggie burger woes.

And it goes incredibly well with a lettuce wrap.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Portobello mushroom burger with all the trimmings (v, gf, paleo)

The secret to a perfectly juicy portobello mushroom burger is to brush the 'shroom with a spicy, smoky marinade. You then grill the burger to perfection, pile on the toppings, and enjoy! Feel free to use whatever toppings you'd like or have on hand.

Course Main

Cuisine vegan

Prep Time 10

Cook Time 7

Total Time 17

Servings

Calories 524kcal

Author Ksenia Prints

Ingredients

1 portobello mushroom per person or 2, if you want to go for that double-decker effect

For brush-on marinade:

2 tablespoon juice from a lemon
2 garlic cloves crushed
⅛ teaspoon hot smoked paprika or ground cayenne powder
1 teaspoon tamari sauce or apple cider vinegar if keeping paleo
2 TBs olive oil

Toppings:

2 TBs hummus cashew spread or almond butter whirred in with ½ teaspoon of hot sauce, a pinch of salt and a squeeze of lemon
½ a red onion fresh or sauteed
½ red bell pepper sliced into strips
½ avocado
Daikon radish sprouts
Lettuce leaves for wrapping OR sourdough ciabatta OR sourdough bun

Instructions

Clean mushroom well with a moist paper towel, and remove stems (you can keep them for stock). Preheat a grill pan to medium-high heat, and add a tiny bit of oil.
Mix all marinade ingredients together. Using a pastry or a silicone brush, brush the mushroom with the marinade mixture well, ensuring you get in between the gills. Place mushroom gill side down on the pan, and cook for 3-4 minutes on one side, until the mushroom has shrunk and there is caramelization occurring. Turn the mushroom over, lower heat to medium, and cook for another three minutes, until the mushroom cap has browned. Remove from heat.
While mushroom is cooking, prepare your lettuce leaves or bun and all the toppings. Once mushroom has cooked, arrange the burger to your liking, and serve immediately - it tastes best when the mushroom is still sizzling hot!

Nutrition

The post Portobello mushroom burger {V, GF, Paleo} appeared first on At the Immigrant's Table.

High Protein Cottage Cheese Chocolate Mousse

kseniaprints — Tue, 21 Apr 2026 13:40:00 +0000

Light, protein-rich cottage cheese chocolate mousse with smooth texture and rich chocolate flavor, perfect for a quick sweet treat!

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The Perfect Creamy Citrus Chicken With Rosemary

kseniaprints — Tue, 18 Jun 2024 13:00:00 +0000

Vibrant citrus flavors meet creamy richness in this easy chicken recipe, transforming chicken thighs into a melt-in-your-mouth cut in this creamy double citrus chicken recipe.

When I crave something fancy and indulgent, yet remarkably easy to make, this creamy double citrus chicken is my go-to dish. It's an outstanding blend of tangy citrus flavors in a creamy, savory sauce 1435.74 transforms humble bone-in chicken thighs (or chicken breasts, whatever floats your boat) into something extraordinary.

The bursts of grapefruit and orange in every bite perfectly balances the richness of the cream sauce, creating a flavor combination that practically dances on the tongue. And when you make it in a cast iron pan, you can easily take this one-pan dinner from the stovetop into the oven!

For my citrus chicken, I use both grapefruit and oranges, because I find that their sweet and zesty flavors not only brighten up the chicken but also infuse a freshness that can't be beaten. Whether served over a bed of fluffy rice or alongside some crisp, seasonal vegetables, this dish a guaranteed crowd-pleaser.

Cooking this meal is like a little celebration - a way to bring some sunshine into my dining room no matter what the weather is like outside. It's a simple yet satisfying dish that's perfect for a weeknight dinner or a special occasion. And the best part? It's a meal that looks as incredible as it tastes, with the vibrant citrus hues adding a dash of color to your plate.

Ingredients

Bone-in Chicken Thighs: Bone-in and skin-on for juicy tenderness and rich flavor. Feel free to use boneless thighs or chicken breasts, reducing the cooking times to 15-20 minutes total.
Citrus Marinade: Infuses the chicken with vibrant citrus flavors, adding tanginess and freshness. Use my recipe, or go with your favorite store-bought mix.
Citrus Fruits (Orange and Grapefruit): Peel and section them to garnish the dish and add bright, tangy notes without any bitterness.
Honey: Adds a touch of sweetness to balance the citrus acidity and enhance overall flavor.
Heavy Cream: Creates a luxurious and creamy sauce, complementing the tanginess of the citrus marinade. You can use rice cream as well.
Rosemary: Provides aromatic depth and complements the citrus flavors in the dish.
Pomegranate Seeds: Garnish that adds pops of color and a fruity flavor to the dish.

See the recipe card for exact quantities.

Equipment

Citrus Juicer
Zester or Grater
Measuring Spoons & Cups
Skillet
Thermometer
Wooden Spoon or Spatula

My Fave

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This is my favorite citrus squeezer. I think it's beautiful and versatile and it makes me feel fancy!

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My Fave

Microplane Premium Classic Zester Grater - Red

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Step-by-Step Instructions for Citrus Marinated Chicken Recipe

Prepare the Chicken Marinade

For the perfect citrusy dressing for your chicken, make my Citrus Marinade for Chicken in advance. You can find the recipe here. Be sure to set-aside any remaining marinade. Marinate the chicken in your mixture for a couple of hours before cooking.

Prepared Roasted Chicken

Once marinated, heat the oven to 400 °F. Next, heat the oven-safe skillet over a medium-low flame. Place the chicken in the pan, skin-side down, and let it sizzle softly for 10 minutes in order to make the skin crispy. After that, turn the chicken so it's skin-side up and spoon the remaining marinade over the top. Pour the heavy cream over the chicken. Finally, place the fruit and rosemary under and around the chicken, and add salt and pepper to taste.

Put the chicken dish into the oven. When it is almost completely cooked, add more rosemary and drizzle honey over it for added sweetness. Then, place back into the oven until the chicken reaches an internal temperature of 160°F.

Putting it all together for the Perfect Citrus Roast Chicken

After removing the roasted, citrusy chicken from the oven, add pomegranate seeds, fresh zest of citrus, and a little more rosemary for garnish and presentation. It pairs wonderfully with a side of roasted potatoes or fluffy rice pilaf, and a crisp green salad.

Storage and Freezer Instructions

After serving, allow the chicken to cool before refrigerating it. Ensure it reaches room temperature within 2 hours. Transfer leftovers to an airtight container, labeling it with the date for easy reference. Stored this way, the creamy double citrus chicken maintains its deliciousness in the fridge for up to 3 days.

To freeze, ensure the chicken has cooled completely before packaging. Wrap individual portions in plastic wrap and place them in a freezer-safe zip-top bag. Label the bag with the date for organization. When ready to enjoy again, thaw the chicken in the fridge overnight. Reheat gently in the microwave or oven until heated, being careful not to overheat and dry out the chicken.

Top Tips

When I make Creamy Double Citrus Chicken, there are a few pointers I always keep in mind to ensure it turns out delicious.

Firstly, properly season your chicken breasts with salt and pepper, and don't rush the browning process. This step is crucial for developing flavor. When cooking the chicken, ensure it has a nice, golden sear before flipping it over.

Remember to use fresh lemons and oranges for the citrus sauce; the zest and juice from fresh fruit really make the sauce bright and tangy.

For a smooth, rich texture, I like to incorporate full-fat cream into the sauce. It balances the acidity and adds a beautiful creaminess to the dish.

Always taste as you go, especially after adding the citrus juice and before serving. This helps me adjust the seasoning perfectly. If the sauce tastes too tart, a touch of honey can help.

Lastly, to thicken the sauce, I use a simple flour or cornstarch slurry, whisking it into the simmering sauce until it reaches the desired consistency.

Accompanying Dishes and Serving Suggestions

When planning a meal centered around this creamy double citrus chicken, the goal is to enhance its creamy, tangy flavor. For vegetables, options like air fryer grilled asparagus, roasted carrots, or sautéed Swiss chard lightly seasoned with olive oil, salt, and pepper offer a delightful contrast while keeping the chicken as the star.

Pair the chicken a heartier option like garlic mashed potatoes or rice pilaf for comfort, and lighter alternatives like quinoa salad for a refreshing meal. These choices serve as excellent vehicles for soaking up the sauce. Lately, I've taken to pairing it with Roasted Mini Potatoes, and it really makes for the perfect combo.

For the perfect salad, pair this chicken with my citrus salad or a garden salad with lemon vinaigrette. A salad with ripe tomatoes and fresh mozzarella provide a refreshing crunch and burst of flavor to offset the creamy chicken.

To soak up all the chicken

, accompany the dish with a crisp slice of Italian sourdough bread, offering a satisfying way to mop up any remaining sauce.

For another tangy and satisfying chicken recipe, try Chicken Scarpariello with sweet peppadew peppers.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Creamy double citrus chicken

Vibrant citrus flavors dance with creamy richness, transforming chicken into a masterpiece in this creamy double citrus chicken recipe. It is easy to make without compromising on texture or flavor. The perfect dish for any occasion, bringing sunshine to your table with every bite.

Course Main Course

Keyword citrus chicken

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 661kcal

Author Ksenia Prints

Equipment

Citrus Juicer
Zester or Grater
Measuring Spoons & Cups
Skillet
Thermometer
Wooden Spoon or Spatula

Ingredients

8 bone-in skin-on chicken thighs
1 teaspoon salt
½ teaspoon black pepper
1 cup citrus marinade
1 orange peeled and sectioned
1 tablespoon honey
2 sprigs fresh rosemary and more, for garnish
Pomegranate seeds for garnish
1 grapefruit peeled and sectioned
2 tablespoons heavy cream

Instructions

Preheat oven to 400°F.
Pat chicken dry and season with salt and pepper.
Marinate chicken in citrus marinate for a minimum of 1 hour, or overnight for best results.
In oven-safe skillet, cook chicken skin-side down over medium-low heat for 10 minutes.
Flip chicken skin-side up. Add the remaining citrus marinade, cream, citrus slices and rosemary to the skillet.
Bake at 400 F for 20 minutes.
Remove from the oven. Discard rosemary. Drizzle honey over the chicken.
Bake for 10 more minutes until chicken is 160 F.
Garnish with pomegranate seeds, citrus zest, and fresh rosemary.

Video

Notes

NOTES: If using chicken breasts, bake for 15-20 minutes total. If using boneless chicken thighs, bake for 15-18 minutes total. Always measure the chicken in the thickest part to make sure it reaches 165F and is therefore fully baked.

Nutrition

The post The Perfect Creamy Citrus Chicken With Rosemary appeared first on At the Immigrant's Table.

Mediterranean Chicken Bowl

kseniaprints — Thu, 05 Mar 2026 13:40:00 +0000

This Mediterranean chicken bowl started showing up in our kitchen at the same time everything else slowed down for the evening.

That hour when daylight starts shifting earlier and the house feels slightly off balance for a week or two. The kids are hungrier earlier. Bedtime creeps around faster. Everyone is trying to find their rhythm again. Dinner during those weeks needs to be steady.

Our kitchen helps with that. Its not one of those spotless white kitchens you see everywhere online. Our counters are white marble, but the cabinets are dark wood that show their grain when the light hits them. At night the lamp near the cutting board stays on, which means the kitchen settles into that softer glow that makes the whole room feel quieter.

That is usually when bowls like this begin.

Lately I keep seeing people talk about the return of wood kitchens, and I understand why. There is something grounding about cooking in a space where the cabinets feel lived in and the counters hold the marks of ordinary dinners. It makes the room feel less like a showroom and more like a place where meals actually happen.

The idea originally came from a trip through the Mediterranean, where I kept noticing the same kind of lunch appearing again and again. Grilled chicken laid across grains. Tomatoes and cucumbers chopped small. Yogurt thick with garlic and cucumber on the side.

It was nothing complicated, but everything on the plate had a purpose.

When I got home, I realized those meals had the same structure people are talking about now with "protein bowls" or what some jokingly call "boy kibble." A bowl that starts with protein, adds grains, then vegetables, and ends with something creamy to tie it together. It turns out Mediterranean kitchens have been doing that for a long time.

So this bowl slowly grew into our version. Chicken breasts go first into a marinade built from the same ingredients that appear in many of my Middle Eastern dinners. Olive oil, lemon, garlic, oregano, paprika, and cumin. It is a seasoning pattern that has proven itself over time in this kitchen.

From there, the bowl assembles itself around life. Couscous when time is tight. Rice or quinoa when the fridge already has answers. Tomatoes, cucumbers, onion, chickpeas, olives, feta, all cut small enough to mix, sturdy enough to wait. A homemade tzatziki sauce mixed thick, with the cucumber squeezed dry the way I learned early on, so it stays where it belongs.

Some evenings I build these bowls quickly while the kids finish homework nearby. Other nights the chicken marinates longer while the house grows quiet and the light from the kitchen lamp stretches across the counter.

Either way, the result is the same kind of dinner that first caught my attention abroad. Protein, grains, vegetables, yogurt. Its a bowl that feels steady enough for ordinary evenings and simple enough to repeat often.

And sometimes, that is exactly the kind of meal that helps the whole house settle before the night begins.

Looking for more chicken bowls? I've also been making this Buffalo Chicken Bowl on rotation.

Ingredients

Chicken Breasts - Boneless, skinless chicken breasts are my default here because they cook evenly once pounded and slice cleanly for bowls. They take on marinade quickly, which matters on busy days. Boneless thighs work well if you want softer texture, though they need a slightly longer cook.
Couscous - Couscous is quick and absorbs flavor without turning heavy, which is why I reach for it most often. Rice works when you want a softer base, quinoa adds more bite, and bulgur or farro bring chew. All hold up well once cooked, which matters when bowls sit before serving. I have found a gluten-free couscous that I love, and that makes me feel like I'm back home!
Feta - This adds contrast and creaminess. A firm block crumbled by hand works best. Goat cheese can be used when you want something softer, though it melts into the bowl and shifts the balance toward creaminess.
Chickpeas - Chickpeas make the bowl feel complete. They hold their shape and add substance, which matters when dinner is late. White beans are softer and creamier, while lentils blend into the grains more easily. Both still carry seasoning well and keep the bowl filling.
Greek Yogurt - Greek yogurt is essential for tzatziki that stays where you spoon it. Its thickness supports the grated cucumber without thinning. Labneh works well because it is even more concentrated, which helps the sauce hold up if the bowl sits on the table before everyone eats.

See the recipe card for full list and exact quantities.

How to Make Mediterranean Chicken Bowl with Tzatziki Sauce

If dinner needs to come together without much thinking, this Mediterranean chicken bowl fits easily into the evening. The structure stays simple. Marinated chicken, grains, vegetables, and thick tzatziki layered into one bowl. It works on nights when everyone is hungry earlier than usual and also holds well for lunches the next day. Here is how to make this recipe:

Mix the Marinade and Coat the Chicken

Stir together the olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper until the mixture looks unified and slightly thick, not separated or slick

When you coat the chicken, it should look glossy but not drenched. If the marinade pools heavily at the bottom, you have too much liquid.

During the rest, the surface of the chicken will darken slightly as the spices hydrate. That is what you want. Even a short marinate will scent the chicken clearly with lemon and garlic.

Make the Tzatziki Sauce

Shred the cucumber and squeeze it until it feels dry.

Mix with Greek yogurt, garlic, lemon zest, olive oil, and herbs.

Mix and it should sit in soft mounds, not spread like soup.

As you mix the tzatziki, pay attention to texture first. Letting it rest while you cook the chicken allows the garlic and lemon zest to settle into the yogurt without sharpness.

Cook the Chicken

Heat the skillet until a drop of water sizzles on contact.

Cook until the center reaches 165°F, then move it to a plate.

As it cooks, the surface will turn golden and release cleanly when ready to flip. If it sticks, give it more time. The rest is important. The juices redistribute and the chicken slices cleanly instead of tearing.

Prepare the Bowls

Spoon the couscous into bowls while it is still loose and fluffy. It should fall apart easily, not clump. Arrange the vegetables rather than mixing them right away. This keeps their textures distinct and prevents excess moisture from soaking into the grains.

Finish and Serve

Slice the chicken across the grain into pieces that feel generous but manageable.

Lay it over the bowls, then add tzatziki.

Finish with herbs and lemon, then bring the bowls to the table while everything is still warm.

Storage

Store the components of this Mediterranean chicken bowl separately for best results. The cooked chicken and grains can be kept in airtight containers in the refrigerator for up to four days. The vegetables hold best when stored dry, with tomatoes and cucumbers kept in their own containers to prevent excess moisture from softening the grains.

Tzatziki should be refrigerated in a sealed container and stirred before using. It will keep its texture for up to three days, especially if the cucumber was well drained.

For longer storage, the cooked chicken and grains can be frozen for up to two months. Cool them fully before freezing and store in tightly sealed containers. Thaw overnight in the refrigerator and reheat gently. Fresh vegetables and tzatziki do not freeze well and are best prepared fresh when assembling the bowls.

Top Tips

Pound the Chicken Evenly - taking a minute to even out the thickness changes everything. Chicken that cooks at the same rate stays tender from edge to center and slices cleanly for bowls instead of shredding or drying at the ends

Taste the Marinade Before Adding the Chicken - I always dip a finger into the marinade first. It should taste balanced and bright, not flat or sharp. Adjusting here saves the whole dish, since the chicken carries that seasoning through the entire bowl

Build the Bowl in Layers, Not a Toss - keeping the grains, vegetables, and chicken distinct at first helps control texture. Mixing too early lets moisture from tomatoes and cucumbers soak into the grains before you even sit down

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Mediterranean Chicken Bowl

Mediterranean chicken bowl with marinated chicken, grains, vegetables, and tzatziki that stays thick on the plate.

Course Main, Main Course

Cuisine Middle Eastern

Keyword Mediterranean Chicken Bowl

Prep Time 35

Total Time 35

Servings servings

Calories 604kcal

Author Ksenia Prints

Equipment

Cutting Board
Sharp Knife
Mixing Bowl
Medium bowl
box grater
tongs
Large skillet or grill pan

Ingredients

Chicken

1½ lbs boneless skinless chicken breasts (pounded to even thickness)
2 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
Pinch red pepper flakes

Bowls

3 cups cooked couscous
1½ cups cherry tomatoes halved
1 cup cucumber diced
½ small red onion thinly sliced
1 cup canned chickpeas drained & rinsed
½ cup kalamata olives
½ cup crumbled feta
Fresh parsley or mint chopped
Lemon wedges for serving

Homemade Tzaziki

1 large cucumber thinly shredded
½ cup Greek yogurt
1 garlic clove minced
2 tablespoon lemon zest
1 tablespoon olive oil
1 tablespoon chopped fresh parsley or dill, or mint
Salt and pepper to taste

Instructions

Mix the marinade

Whisk olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, pepper, and red pepper flakes. It should look slightly thick and speckled, not separated.

Marinate the chicken

Coat the chicken well. After 15 to 30 minutes, the surface will look darker and more seasoned, not wet and runny. Longer marinating deepens flavor.

Make the tzatziki

Shred the cucumber and squeeze it until it feels dry. Mix with Greek yogurt, garlic, lemon zest, olive oil, and herbs. It should sit in soft mounds, not spread like soup.

Cook the chicken

Heat a skillet over medium-high. When the chicken hits the pan, you want a clear sizzle. Cook 5 to 6 minutes per side until golden and 165°F inside.

Rest and slice

Rest 5 minutes so the juices stay in the meat. Slice across the grain for tender pieces.

Build the bowls

Divide couscous among bowls. Pile vegetables, chickpeas, olives, and feta in sections so they stay crisp.

Finish

Add chicken, spoon tzatziki on top, scatter herbs, and squeeze lemon right before eating.

Nutrition

The post Mediterranean Chicken Bowl appeared first on At the Immigrant's Table.

Coconut Chicken Rice Bowls

kseniaprints — Tue, 14 Apr 2026 14:24:14 +0000

Coconut chicken rice bowls started with a skillet, ginger, and coconut milk. Now it is the dinner everyone waits for.

Jump to:

Easy tofu tacos recipe with cabbage slaw and avocado {vegan, gluten free}

kseniaprints — Thu, 06 Feb 2014 13:00:41 +0000

This spicy vegan tofu tacos recipe combines marinated tofu with a homemade crispy and zesty cabbage slaw and creamy avocado topping. The perfect marriage of spice and flavor!

The inspiration for these soft tofu tacos came from my marinated tofu recipe and crispy tofu bowl. The marinade for this recipe is a combination of tamari, hot sauce, and Chinese five spice powder. Once extra firm tofu has been marinated in this sauce, it is then pan-fried until it's crispy and golden brown.

The tofu can then be added to warm corn tortillas along with a zesty cabbage slaw, and perfectly ripe creamy avocado. When I want to make my tacos extra special, I make this easy avocado crema and drizzle some on top. To give the tacos an extra kick of flavor and texture, a homemade salsa or pico de gallo can be added as well - though I personally don't think it's necessary. Enjoy!

What is extra firm tofu?

Extra firm tofu is a type of tofu that has been pressed and drained to reduce the amount of moisture in it. It is denser and firmer than regular tofu, making it ideal for grilling, stir-frying, baking, and other recipes that require a firm texture. Unlike soft or silken tofu, extra firm tofu will hold its shape when cooked. It also has a more nutty and robust flavor than regular tofu.

Extra firm tofu is a great way to get protein into your diet without using animal products. It can be used as a substitute for meat in many recipes, like in my crispy tofu rice bowl. Its versatility makes extra firm tofu an excellent choice for tofu tacos.

Is tofu healthy?

Tofu is an increasingly popular food choice for those looking to eat healthily. It is a great source of plant-based protein and contains all nine essential amino acids. It is low in fat, cholesterol-free, and packed with vitamins and minerals. Tofu is also incredibly versatile, allowing it to be used as an ingredient in a variety of dishes. Furthermore, it has been linked to improved cardiovascular health due to its high levels of polyunsaturated fats. Finally, tofu can be an excellent choice for people looking to lower their carbon footprint as it requires less water and land resources than other sources of protein such as red meat or dairy products. All in all, tofu can be a nutritious addition to any diet when eaten in moderation.

How to turn a block of tofu into tofu taco filling

For this tofu tacos recipe, we will marinade our tofu in a mix of seasonings, soy sauce (or Tamari sauce), and hot sauce of your choice. I love using homemade taco seasoning in marinating the tofu, to give it a true Tex Mex flavor. I then suggest either cubing the extra firm tacos, or turning them into a tofu crumble.

To cube the extra firm tacos, start by cutting them into small cubes. Heat a large skillet over medium-high heat and add some oil. Once hot, add the cubed tacos and cook until they are crispy and golden brown. Once cooked, remove from the pan and set aside.

To turn them into a tofu crumble, start by crumbling the extra firm tacos into small pieces. Heat a large skillet over medium-high heat and add some oil. Once hot, add the crumbled tacos and cook until they are crispy and golden brown. Once cooked, remove from the pan and use as a topping for salads or stir fry dishes.

This tofu tacos recipe is…

Easy
Versatile
Healthy
Filling
Kid-friendly
Gluten free
Low fat
Low calorie

Ingredients for making soft tofu tacos

For marinated tofu:

soy sauce - I usually use Tamari sauce, or Bragg's amino acids for a more allergen-free marinade.
rice wine vinegar - you can use any vinegar you like; I also like to use apple cider vinegar. White vinegar and wine-based vinegars are also great.
Sambal Oelek or Sriracha sauce - If you're sensitive to spice, you can reduce this to just a few drops - or even substitute for barbecue sauce.
Chinese five spice powder - you can sub this for cumin, or a mix of cumin and coriander.
water - this dilutes the marinade; it's not wholly necessary.

For taco toppings:

homemade sauerkraut OR thinly shredded purple cabbage, mixed with 1 tablespoon of vinegar - you can use store-bought or homemade pickled cabbage, or make your own crunchy cabbage slaw.
Avocado - you can use guacamole here too.
Lemon or lime - this elevates all the flavors.
corn taco shells - to keep this gluten free and authentic, use corn taco shells.
vegan mayonnaise (optional) - this makes for a creamy and delicious taco. You can sub this for lime crema.
A squirt of Sriracha or other hot sauce
Cilantro - for topping the tacos

See recipe cards for exact quantities.

How to Make the Best Tofu Tacos

Prep tofu tacos filling

Squeeze tofu slightly between your hands to extract fluids, and then chop into small cubes, each slightly smaller than 1-square inch.

In a square or rectangular bowl, mix marinade from soy, rice vinegar, hot sauce and water. Soak tofu cubes in marinade, covered with plastic wrap or lid, overnight (or at least a few hours; it can also stay in the marinade for a few days, soaking up flavour as it goes along, so don't hesitate to plan several meals from this tofu). Give the tofu pieces a stir every few hours, to ensure all are evenly coated with sauce.

Warm tortillas

When tofu has soaked thoroughly and you're ready to eat, heat up your shells (or slices of sourdough bread) on a medium-hot pan without any oil. When shells are ready, remove from heat and wrap tightly in a towel.

Prep cabbage slaw

If homemade sauerkraut is unavailable, mix ½ a cup of thinly sliced cabbage with a tablespoon of vinegar.

Prep taco toppings

Pit and roughly chop avocado. Drizzle with the juice of ⅛ of a lemon and a small pinch of salt.

Mix mayonnaise with a squirt of hot sauce in a small bowl.

Assemble tofu tacos recipe

Assemble your tacos (or sandwich): start with a layer of avocado, then a layer of tofu cubes, followed by homemade sauerkraut (or sliced cabbage), and a few drops (or a smear) of spicy mayonnaise. Top with fresh cilantro, to taste. Tuck in, but ensure you have a plate nearby to catch all the delicious juices!

How to Store and Freeze Tofu Tacos

Storing and freezing tofu tacos is a great way to enjoy this delicious dish all week long!

The best approach is to freeze the marinated tofu taco filling separately.

But if you prefer to half-assemble the tofu tacos to make your life simpler, you can do that too. To store and freeze tofu tacos, start by preparing them as you normally would. Avoid adding the cabbage slaw and the avocado - those can't be frozen. Once the tacos are assembled, wrap each taco individually in aluminum foil or place them in an airtight container. Place the wrapped or sealed container in the freezer for up to two months.

When ready to enjoy, let the tacos thaw overnight in the refrigerator or use a microwave to heat them up quickly. Reheat the tacos until they're hot throughout and enjoy!

Be sure to store leftover tofu tacos within two days of making them.

Top Tips

Warm your tortillas - Warming tortillas makes them more pliable and delicious. To warm tortillas, you can either microwave them for about 30 seconds or wrap them in foil and bake them at 375°F (190°C) for about 10 minutes.

Sub avocado for guacamole - for extra flavor, use guacamole in these tofu tacos. Avocado is the main ingredient in guacamole, so it can easily be used as a substitute. To make guacamole, mash two ripe avocados in a bowl. Add a tablespoon of fresh lime juice, one minced garlic clove, and a pinch of salt.

Variations: Toppings for Vegan Tacos

I like to top my marinated tofu tacos with zesty purple cabbage slaw and avocados, for a perfect contrast in textures. But you can also top them with:

Refried Beans
Roasted Corn
Sautéed Mushrooms
Caramelized onions
Mango Salsa
Salsa Macha
Pickled jalapenos
Mexican Quick pickled vegetables
Pico de Gallo
Grilled Peppers & Onions
Roasted Potatoes
Guacamole

Variations: More Ways to Use Marinated Tofu Taco Filling

1. Stuffed Avocados: Halve and pit an avocado, fill it with the prepared tofu taco filling, then top with diced tomatoes, cilantro, and a squeeze of lime juice.

2. Burrito Bowls: Serve the cooked tofu taco filling over cooked brown rice or quinoa along with sautéed bell peppers and onions, diced tomatoes, black beans, shredded cheese, guacamole and/or sour cream.

3. Nachos: Layer tortilla chips on a baking sheet and top with the prepared tofu taco filling, diced tomatoes, jalapeños, black beans and/or corn kernels. Bake in a 350°F oven until heated through then top with shredded cheese. Serve with salsa and sour cream.

4. Enchiladas: Stuff softened corn tortillas with the cooked tofu taco filling then roll up the tortillas and place them in an oven-safe dish covered with enchilada sauce. Top with shredded cheese and bake at 350°F until heated through. Serve with sour cream and extra enchilada sauce if desired.

5. Fajitas: Sauté sliced bell peppers and onions in olive oil until tender then add the cooked tofu taco filling to heat through. Serve in warmed flour or corn tortillas along with your favorite toppings such as guacamole or salsa verde

FAQ

Are tofu tacos gluten free?

Yes, as long as you use tamari sauce or coconut amino acids in the marinade, and corn tortilla shells.

Can this tofu taco recipe be frozen?

The tofu tacos filling can be frozen; the toppings cannot be. Please see section on 'How to Store and Freeze Tofu Tacos' for more instructions.

Can you double the recipe?

Absolutely! Depending on how many tacos you want, you can increase the recipe as needed.

Looking for more Mexican-inspired recipes?

More Vegan Recipes

More Tofu Recipes:

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Easy tofu tacos recipe with cabbage slaw and avocado

A soak in a simple Asian marinade transforms tofu from a strange sponge to a delicious, juicy source of protein. Tucked inside corn taco shells and topped with avocado and zesty cabbage slaw, it becomes a delicious, quick lunch.

Course Tacos

Cuisine Mexican

Keyword avocado, cabbage, dinner, easy, fall, gluten-free, healthy, lunch, no cook, spring, summer, tofu, vegan, winter

Prep Time 30

Total Time 30

Servings people

Calories 492kcal

Author Ksenia Prints

Ingredients

1 package of firm or extra-firm tofu
6 Tbs Tamari sauce Bragg's amino acids or soy sauce
3 Tbs rice wine vinegar
1 Tb Sriracha or other hot sauce
¼ teaspoon Chinese five spice powder
3 Tbs water
½ cup homemade sauerkraut or thinly shredded or sliced cabbage, mixed with one tablespoon of vinegar
1 avocado
⅛ lemon or a lime
4 corn taco shells or 2 slices of sourdough bread
2 Tbs vegan mayonnaise
1 drizzle Sriracha or other hot sauce

Instructions

Squeeze tofu slightly between your hands to extract fluids, and then chop into small cubes, each slightly smaller than 1-square inch.
In a square or rectangular bowl, mix marinade from soy, rice vinegar, hot sauce and water. Soak tofu cubes in marinade, covered with plastic wrap or lid, overnight (or at least a few hours; it can also stay in the marinade for a few days, soaking up flavour as it goes along, so don't hesitate to plan several meals from this tofu). Give the tofu pieces a stir every few hours, to ensure all are evenly coated with sauce.
When tofu has soaked thoroughly and you're ready to eat, heat up your shells (or slices of sourdough bread) on a medium-hot pan without any oil. When shells are ready, remove from heat and wrap tightly in a towel.
If homemade sauerkraut is unavailable, mix ½ a cup of thinly sliced cabbage with a tablespoon of vinegar.
Pit and roughly chop avocado. Drizzle with the juice of ⅛ of a lemon and a small pinch of salt.
Mix mayonnaise with a squirt of hot sauce in a small bowl.
Assemble your tacos (or sandwich): start with a layer of avocado, then a layer of tofu cubes, followed by homemade sauerkraut (or sliced cabbage), and a few drops (or a smear) of spicy mayonnaise. Tuck in, but ensure you have a plate nearby to catch all the delicious juices!

Video

Nutrition

The post Easy tofu tacos recipe with cabbage slaw and avocado {vegan, gluten free} appeared first on At the Immigrant's Table.

Cast-iron pan-fried Sockeye salmon recipe with mustard, honey and wild herbs, or how to do camping at home

kseniaprints — Fri, 25 Sep 2020 00:58:17 +0000

Cast-iron pan-fried Sockeye salmon recipe with mustard, honey and wild herbs will make you feel like you're camping - in your own kitchen! This is a great cast iron skillet recipe to use at home, or at a campfire.

This post is sponsored by Papa Earth. I thank you for supporting the companies that make this blog possible.

Wild campfire cooking and memories of camping

The crackle of burning firewood. The sudden splash of embers rising into the air. The hiss as liquid drips from my cast-iron pan-fried Sockeye salmon onto the fire. The heat emanating from the logs, so close to your own hands. The rush. The smoke. The excitement.

Cast-iron pan-fried Sockeye salmon evokes special feelings in me. It brings to mind nights spent feeling just a tad on the wrong side of chilly, but being heated up from inside by warm food, good company and yes, delicious booze.

The taste of slightly charred Sockeye salmon makes my ears ring with a friend's guitar songs, belted at the top of one's lungs to be heard above the roar of the fire.

The smell of smoke lends the pan-fried sockeye salmon I eat a special taste, one which transports me to the sleeping sack, huddling along friends and family or maybe, if you're lucky, that special someone.

It reminds me of tending to the flames, catching one's fish, harvesting berries.

Campfire cooking pan-fried Sockeye salmon makes me feel alive.

Why Cook In a Cast Iron Pan?

A cast-iron pan make your food taste like camping cooking every day. It adds a beautiful sear to the outside of your pan-fried sockeye salmon. It's also a great way to evenly cook your fish.

From a health perspective, cast-iron pans are an easy way to add iron to your food. In fact, cooking on cast-iron pans is suggested as a way to add iron to anemic children!

And honestly? It's just such a beautiful, simple cooking vessel that's been around for centuries. And if it was good enough for our ancestors, it's good enough for me.

Some cast-iron pans I love are by Lodge, who have a number of cast-iron options:

A couple of other affordable cast-iron pans include:

Or if you're willing to splurge, Le Creuset makes some gorgeous cast-iron pans:

Just don't forget to use a cast-iron handle cover, oven mitts or a towel when reaching for that hot cast-iron pan!

What is sockeye salmon and how does it differ from regular salmon?

Sockeye salmon is Pacific wild salmon of red colour, found in the Northern Pacific Ocean and rivers discharging into it. Its flesh is much leaner than its farmed cousin, with a strong, meaty taste.

Its a fish that is prized above all other salmon kinds, and is often called 'wild salmon' in everyday terms.

The name sockeye comes from the indigenous name suk-kegh, the Coast Salish word meaning 'red fish'.

Where to get good-quality, sustainable wild Sockeye salmon?

Getting your wild Sockeye salmon from a reputable and sustainable supplier helps support local farmers, and contributes to the longevity of our eco-system. Sustainable producers ensure that our waterways are not over-fished. I recommend Papa Earth if you are in Canada. Alternatively, you can also check out your local farmer's market for a good fish monger.

Papa Earth and why I chose to get my sockeye salmon from a local subscription box

During COVID quarantine, going to the market in search of local ingredients no longer seemed like a good option. When searching for a good, sustainable source for my fish, I found Papa Earth.

An Ontario-based, family-owned online meat and seafood subscription box service, Papa Earth ticks all the boxes of what I'm looking for from my protein supplier. I have long been a vegetarian and have only fairly recently started eating fish and poultry. I want my fish and meat supplier to be as local as possible, ethical and humane, and delivering products of high quality.

Papa Earth is all of the above. They work with only the highest quality producers, mostly Ontario-based as well (with the exception of some Inuit fishermen from the north). All of their products are free-range or free-run.

And the best part, for a busy cook? All of Papa Earth's boxes are delivered straight to your doorstep, packed as efficiently as possible. In fact, my first box arrived during a large power outage - and everything remained completely frozen for upwards of four hours.

After ordering two boxes and personally speaking to one of the owners, I can wholeheartedly recommend Papa Earth.

How do you know when pan-fried Sockeye salmon is done cooking?

The colour change! When cooked, Sockeye salmon will change the colour of its flesh from red to pink as it cooks. Additionally, after about 6-8 minutes of cooking in a cast-iron pan, you want to pierce the thickest part of your Sockeye salmon with a knife and check for doneness. If your Sockeye salmon is starting to flake at this point, event if it still has some translucency, it is done.

Do you fry salmon skin side up or down?

First off, keep the skin when buying your fish to make pan-fried sockeye salmon! I know a lot of people avoid eating the skin because they feel it's too fatty, and that's OK - you don't actually have to eat your skin. But the skin provides an important buffer between the salmon flesh and that cast-iron pan, helping the flesh cook evenly instead of just burning on the outside. It is also much easier to remove the sockeye salmon from the pan when the skin is on rather than when the skin is off.

What is the best oil to fry salmon in?

For this recipe of cast-iron pan-fried Sockeye salmon, I strongly encourage you to cook your salmon in butter. It's a large part of the flavour. If you're looking for a dairy-free alternative for pan-fried sockeye salmon, use vegan butter for the closest option - or olive oil for a healthy, but different tasting alternative.

Should you flip sockeye salmon when frying?

There is no need to flip sockeye salmon when frying. It will cook through from residual heat from the pan. However, if you have a well-seasoned cast-iron pan, your salmon won't stick to it even if you do.

What are the best seasonings or herbs for sockeye salmon?

I love my pan-fried sockeye salmon with mustard, honey and wild herbs like rosemary and thyme. Grainy Dijon mustard has a lovely texture and a strong, assertive taste. You can use any honey you like, but if you want to maintain the campfire cooking vibe, I suggest honey from wild flowers.

In terms of herbs, rosemary has a woodsy flavour that plays really well with honey and mustard. Thyme is a very fragrant herb that stands up to the strong flesh of sockeye salmon. Both together are a great counterpart to the tanginess of mustard, the sweetness of honey, and the earthy, wild flavour of pan-fried sockeye salmon.

So grab a cast-iron pan, get into the kitchen and recreate the feeling of camping at home with pan-fried sockeye salmon with mustard, honey and wild herbs.

What to serve with this sockeye salmon recipe

I recommend pairing this salmon recipe with fried potatoes.

It would also go well with cornbread.

For dessert, I recommend having some peach cobbler.

If you're looking for a meat dish, this Blackstone ribeye would pair well. A One Pan Pork Tenderloin would satisfy the meat eaters.

For more cast iron skillet recipes:

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Cast-iron pan fried sockeye salmon with mustard, honey and wild herbs

Cast-iron pan-fried Sockeye salmon recipe with mustard, honey and wild herbs will make you feel like you're camping - in your own kitchen!

Course Fish, Main, Main Course

Cuisine Russian, Russian cuisine

Keyword butter, cast iron pan, gluten-free, Papa Earth, rosemary, sockeye salmon, thyme, wild salmon

Prep Time 30

Cook Time 10

Total Time 40

Servings people

Calories 474kcal

Author Ksenia Prints

Equipment

1 cast-iron pan (https://amzn.to/3hXNu05)

Ingredients

4 tablespoons unsalted butter
1 tablespoon fresh thyme leaves plus more sprigs for serving
1 tablespoon fresh rosemary leaves plus more sprigs for serving
1 tablespoon grainy Dijon mustard
½ tablespoon honey of your choice
1 teaspoon kosher salt
½ teaspoon black pepper
2 wild salmon fillets 8-oz each
2 lemon wedges

Instructions

Melt the butter in a cast-iron pan over medium-low heat. Add the thyme and rosemary, and let herbs cook for a minute just until they release their fragrance. Remove from the heat. Allow the thyme and rosemary to infuse in the butter for 20 minutes.
Add mustard, honey, salt and pepper to reserved butter. Mix well.
Add wild salmon to pan. Brush wild salmon with butter herb mixture. Add a few sprigs of rosemary and thyme to butter mixture.
If using a grill, prepare charcoal grill by heating the coals until they're pale grey and glowing orange, about 20 minutes. Move hot coals to one side of the grill, and place the cast-iron pan with fish on the opposite side.
If cooking on stovetop, bring cast iron pan to medium heat.
Using a spoon, continuously spoon butter and herb mixture on top of the wild salmon, bathing the fish in it.
Continue cooking and basting until the fish flakes when poked in the middle and it is cooked to your liking, about 8-10 minutes.
Serve sprigs of fresh herbs on top, and wedges of fresh lemon.

Nutrition

The post Cast-iron pan-fried Sockeye salmon recipe with mustard, honey and wild herbs, or how to do camping at home appeared first on At the Immigrant's Table.