Side Dish

Chive and Truffle Deviled Eggs garnished with Chive Blossoms

This chive and truffle deviled eggs dish is elegant, beautiful, and sure to impress your guests! Fresh chives, mayo, truffle oil, and Dijon mustard are combined with cooked yolks to make a creamy and delicate filling.

What are deviled eggs?

Deviled eggs are made using cold, hard-boiled eggs. Traditionally, the eggs are cut in half, and the yolks are removed. The removed yolks are mixed with creamy ingredients (such as mayonnaise), seasoned, and then used to refill the egg whites. Each finished deviled egg becomes a lovely one or two-bite appetizer or side dish, depending on the occasion.

Here in the Southern United States, I have seen deviled eggs enjoyed in several types of meals. Some enjoy serving deviled eggs at picnics and cookouts. It’s also a common side dish for Easter, Christmas, and Fourth of July holiday meals. One of the most traditional fillings includes mixing the egg yolks with mayo, mustard, relish, and seasonings such as salt, pepper, and paprika.

Deviled eggs are an easy-to-make appetizer that is enjoyed throughout the world. It’s a dish served cold that dates back to ancient Roman times. According to The North Carolina Egg Association, “boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests.” It was in the 13th century when we’d see boiled eggs stuffed in Spain. Later, Europe picked up the popular recipe in the 15th century, stuffing their eggs with varying ingredients such as raisins and herbs.

Why is it called “deviled”?

According to The Kitchn, deviling food “refers to cooking something ‘with fiery hot spices or condiment.'” The term appeared around the 18th century. However, it is a term that some cultures choose to avoid, and rightfully so.

Throughout history, you can see variations of spices and toppings featured in deviled egg recipes that gave the dish a spicy bite. For example, some eggs are topped with spicy sauces, while others use spices such as cayenne pepper in the filling.

Variations of the word “deviled eggs” across the world

Here are some different terms use that people use to replace “deviled” in the recipe name:

Salad Eggs
Stuffed Eggs
Dressed Eggs
Mimosa Eggs
Potluck Eggs
Angel Eggs

Are there any other variations you’ve heard? Let me know in the comments! 👇

Chive and Truffle Deviled Eggs are a unique twist on the classic dish.

Chive and truffle deviled eggs garnished with purple chive blossoms.

My variation of deviled eggs is not spicy but is a unique twist on traditional southern deviled eggs. The fresh chives and white truffle oil elevate the dish for special occasions. Moreover, topping the eggs with chive blossoms is a lovely way to garnish your dish and impress dinner guests!

Using chives and chive blossoms for garnish

Garlic chives add a mild, onion-like flavor to the deviled egg filling. In place of relish, it gives the filling added texture and color.

The blossoms from garlic chives are edible. Some may choose to remove them, but it still adds a beautiful and unforgettable pop of color to your finished dish. If you’re growing chives, the blossoms appear in the early spring when the plant begins to flower. In my area, growing zone 6b, my chives tend to flower from late March to around mid-May.

What type of truffle oil to use in deviled eggs

Using truffle oil in this recipe gives the filling a subtle umami flavor that is elegant and smooth. I prefer using white truffle-infused oil. It is a common staple in my kitchen because it is great for finishing dishes and gives a nice little artisan touch to a meal or snack.

Tip: Be sure not to mix too much truffle oil into the deviled egg mixture for two reasons. You don’t want the truffle flavor to overpower the other ingredients. Secondly, too much oil will thin the mixture, making the filling runny and unable to sit in the egg whites.

Eggs and white truffle oil pair very well together. Sometimes I simply drizzle truffle oil over hard-boiled eggs for breakfast and top with flaky sea salt!

All in All

This is one of my favorite appetizers for potlucks and holiday meals. Using fresh chives and their edible blossoms from my backyard garden feels extra special. Plus, I love to use delicious truffle oil any chance I get.

Lastly, chives are a wonderful perennial to grow, and I continuously find unique ways to use them in the kitchen. I hope you find this dish comforting and a creative way to use edible flowers as garnish. Enjoy!

Don’t Forget to Save This Recipe For Later: 📌 Pin this today!

Chive and Truffle Deviled Eggs

Impress your guests with these chive and truffle deviled eggs. To add a little extra flair, garnish each deviled egg with an edible chive blossom. from your garden.

5 from 3 votes

Print Recipe

Course Appetizer, Side Dish

Cuisine American

Servings 6

Ingredients

6 eggs hard boiled
1/3 cup mayonaisse
1 tbsp Dijon mustard
2 tsp fresh chives, chopped
1/2 tsp white truffle oil
salt to taste

Instructions

Cut each peeled, hard-boiled egg in half. Scoop yolks into a small bowl and set the whites on a plate and refriderate.
With the back of a fork, smash the yolks until coarse and free of lumps. Stir in mayo, mustard and oil until mixture is smooth. If desired, add salt (to taste) and gently fold in chopped chives.
Place yolk mixture in fridge for at least 15 minutes before filling the egg whites.
Using a spoon or piping bag, fill the egg whites with the truffled yolk mixture. Garnish with additional chopped chives or chive blossoms. Serve and enjoy.

Keyword appetizer, brunch, eggs

Miso-Roasted Sweet Potato Fingerlings

Jump to Recipe

I love having unique recipes like these miso-roasted sweet potatoes because I know dinner won’t be boring. Butter, honey, miso, and seasonings are melted together to create a delicious glaze for the fingerling sweet potatoes to be tossed in. On a baking sheet, the potatoes are roasted until golden and tender.

And, a bonus: the kitchen always smells amazing while they roast!

Fingerling sweet potatoes are a time saver in the kitchen. Because they are small, it’s easier to prep them. The skins are tender, so there’s no need to peel them. They are also easy to slice through. My latest purchase of fingerling-sized sweet potatoes was at the local farmers market.

You can still make this recipe if you can’t find fingerling potatoes! Just buy regular sweet potatoes and cut them into small wedges. Be sure each wedge is similar in size to ensure they bake through in an equivalent timeframe.

Why cook with miso paste?

If you’re a fan of umami flavors, cooking with miso is an easy and delicious way to satisfy your tastebuds. Miso paste can be found in most retail grocery stores. It’s a relatively inexpensive staple lasting up to six months if stored properly. I scoop a little white miso out of the container and return it to the fridge when needed.

Adding miso to sweet potatoes gives you a flavorful combination of sweet, salty, and umami. I use white miso paste for this recipe, which is milder and less salty than its alternate color types (red and yellow). Did you know miso is also categorized by ingredients used during fermentation?

How to Make Miso-Roasted Sweet Potato Fingerlings

Mise En Place (what to prep):

Sweet Potato Fingerlings – washed, dried, and each cut in half length-wise
White Miso paste
Honey
Unsalted Butter Ground Ginger
Garlic Oil (optional) – I used reserved oil from a batch of garlic confit. It’s another good reason to keep this staple in the fridge!

Alternative Ingredients:

In place of honey, use equal amounts of maple syrup.

Mix in 2 teaspoons of peeled, grated fresh ginger instead of ground ginger.

Garnish with chopped cilantro, chives, or parsley.

Don’t want to use garlic oil? Add 1-2 minced fresh garlic cloves to the melted butter mixture to skip the oil completely. Or whisk in a few cloves of this easy-to-make roasted garlic.

Instructions

In a microwave-proof container, melt your unsalted butter. Next, whisk in your miso paste, honey, garlic oil, and ginger powder.

Note: If your mixture starts to solidify, pop it back in the microwave for 5 seconds at a time. You want it to melt just enough to coat your potatoes easily, but you don’t want it to burn.

On a sheet pan, toss potatoes with the butter and miso mixture until potatoes are completely coated. Arrange potatoes in a single layer and lightly season with salt and pepper, to taste.

Transfer sheet pan to a 375-degree oven and roast until fork-tender and golden in color.

Serving Suggestions

You can pair these miso-roasted sweet potato fingerlings with several dishes. Here are a few ideas to consider:

Grilled Chicken
Pan-Seared Steak
Roasted Chicken
Rice Pilaf
Cheesy Polenta
Salad Mix
Roasted Green beans
Salmon Burgers

What other dishes would you serve them with?

All-in-All

This is a great way to elevate your side dish game. You can’t go wrong with serving these crispy and golden sweet potatoes. The combination of miso, butter, and honey is very tasty and pairs well with the sweetness of the potatoes.

Enjoy!

Miso Roasted Sweet Potato Fingerlings

Elevate your side dish game with these crispy and golden sweet potatoes. Fingerling sweet potatoes are tossed in a combination of butter, honey, miso and seasonings. Then they are roasted until tender.

Print Recipe

Prep Time 10

Cook Time 20

Course Side Dish

Cuisine American, Japanese

Servings 4

Ingredients

2 lbs sweet potato fingerlings
2 tsp white miso paste
1/2 tsp ground ginger
1 tbsp honey
6 tbsp unsalted butter
3 tsp garlic confit oil or 2 cloves of minced garlic
salt to taste
pepper to taste

Instructions

Preheat oven to 375 degrees Farhenheit
In a microwave-proof container, melt your unsalted butter. Next, you’ll whisk in your miso paste, honey, garlic oil, and ginger powder.
On a sheet pan, toss potatoes with the butter and miso mixture until potatoes are completely coated. Arrange potatoes in a single layer and lightly season with salt and pepper, to taste.
Transfer sheet pan to athe oven and roast until fork-tender and golden in color About 15-20 minutes.

Notes

If your melted butter and miso mixture starts to solidify, pop it back in the microwave for 5 seconds at a time. You want it to melt just enough to coat your potatoes easily, but you don’t want it to burn.

Keyword miso, sweet potato

Black History Month: Hoppin’ John

In 2023, the theme of Black History Month is Black Resistance and Eat the Culture is recognizing the remarkable and, frankly, underrated resistance of our ancestors in bringing culinary traditions across the Atlantic to shape the vibrancy of Black cuisine that we know and love today. They physically and mentally carried African foodways across the deadly Middle Passage to pass down through generations. This year’s Black History Month Virtual Potluck traces popular dishes of the Diaspora from their West African roots to North America and beyond. Share these recipes with your friends and loved ones and follow each participant by using the hashtag #BHMVP2023 on Instagram

You can grab the full list of recipes from this year’s collaboration on the Eat the Culture website.

From Waakye to Hoppin’ John

Waakye is a simple, savory rice and beans dish native to northern Ghana. Our ancestors brought this versatile staple to the American South, Caribbean, and South America. Today, I’m teaching you how to make Hoppin’ John from the Southern United States and encourage you to follow the story through Waakye from Ghana, Jamaican Rice and Peas from Jamaica, and Guyanese Cook Up Rice from Guyana.

Growing up and living in the South, I have eaten many variations of Hoppin’ John and other rice dishes. Family histories and taste preferences always influence each one, and ingredient availability- no matter how it has always been a dish I enjoyed and respected! For my version of Hoppin’ John, I chose to honor its Low Country origins by using Carolina Gold Rice and Sea Island red peas.

What is Hoppin’ John?

Hoppin’ John is a savory one-pot meal made of rice, pork, and cowpeas. Folks in the Southern United States most famously eat it. New Year’s Day it’s served to symbolize prosperity. It is a beautiful dish to serve all year long, in my opinion. It’s hearty, delicious and simple to make.

Its origin dates back to the early 1800s in the Southern United States. The cooking techniques and flavors used to make this dish reflect traditions brought to the Carolinas by enslaved Africans during the Trans-Atlantic slave trade. For example, using minimal ingredients, locally grown foods, and few utensils.

There are varying stories about how the name ‘Hoppin’ John’ originated for the meal. For example, some stories tell about a man name John who sold field peas in the streets of Charleston. Others mention enslaved children hopping around a table, enjoying their meal of cooked rice. There seem to be hundreds of folklores around the the name.

Many of these folklores are explored by food historians like Karen Hess who wrote The Carolina Rice Kitchen: The African Connection. In her thesis, she takes a fascinating deep dive into the accounts and receipts (an old name for ‘recipes’). According to Hess, “Most of the proposed origins are demeaning to African-Americans, representing pop etymology of a low order.” She then attempts to reconstruct the words ‘hoppin’ and ‘john’, tying them to ancient Arabic and many African dialects.

Cowpeas, Carolina Gold Rice and Cooking Methods

Why are cowpeas used in Hoppin’ John?

Because of varying traditions and the availability of ingredients in different regions, you’ll notice that Hoppin’ John recipes use different cowpeas. Cowpeas vary significantly in size, flavor, and color.

Let’s start with what cowpeas are! They are legumes that grow well in sandy soil, just like in Africa, Asia, and the coastal regions of southern America. Domesticated in Africa, cowpeas are one of the oldest crops to be farmed. There are various subspecies of cowpeas including black-eyed peas, crowder peas, and sea island peas- all of which are used in Hoppin’ John recipes.

You’ll likely find that most Hoppin’ John recipes include black-eyed peas. In the United States, black-eyed peas are more commonly sold today than others in the cowpea family. I use dried Red Sea Island Peas, first cultivated by the Gullah Geechee people. There are still small farms in South Carolina that harvest the peas today. Although I live in Kentucky, I know because of my annual travels to the region. Recently, I relied on online shopping to buy some. This really put into perspective how times have changed!

What rice is used in Hoppin’ John?

Traditionally, Carolina Gold rice is used to make Hoppin’ John. It’s an earthy, nutty-flavored variety of rice that is known for it’s golden hue. In World of Slave, by Kym S. Rice, “Broken or unpolished rice that was not sold was given to the enslaved community as an addition to their rations”. She continues to explain that cowpeas were boiled, seasoned, and then “…mixed with broken rice, salt fish or pork to form a tasty dish”.

The only Carolina Gold Rice I could find in my town was at Whole Foods. Please note that I used parboiled rice, which affects the cooking time. Parboiled rice cooks faster than other varieties.

Other Hoppin’ John Variations

Types of Meat: Bacon, Ham Hock, Salt Pork, Sausage or Smoked Turkey

Vegetables (besides peas): Celery, Onions, Bell Peppers, Collard Greens, Garlic, Carrots, and/or Tomatoes

Types of peas: Blackeyed peas, red peas, crowder-peas, etc.

Cooking methods: Stove-top only or a combo of stove/oven.

All in All

Hoppin’ John is an empowering dish that continues to represent the resilience and traditions of the African diaspora. Although recipes vary across families, the essence of Hoppin’ John is felt through the traditional rice and peas being slow-cooked with fresh vegetables, preserved meat, and flavorful seasonings. I highly recommend making this dish in honor of Black History Month!

Hoppin’ John

Print Recipe

Course Dinner, Main Dish

Cuisine American

Servings 8

Ingredients

1 Pork Shank or Ham Hock
1 cup Red Sea Island peas soaked overnight
1 1/2 cups Carolina Gold Rice preferably parboiled
2 stalks celery chopped
1 yellow onion diced
1 green bell pepper diced
2 tsp Kosher salt
1/8 tsp ground black pepper
1/4 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground thyme
2 tsp Chicken Soup Base I used Better than Bouillon
6 cups water
4 – 6 tbsp olive oil
1 tbsp rice vinegar optional

Instructions

Soak peas overnight in cold water.
In a large cast iron pot, heat oil over medium-high heat. Add pork shank and vegetables to oil. Cook 2-3 minutes, stirring frequently until vegetables begin to soften.
Add all of the seasonings to the pot and stir well. Stir in water and chicken base. Allow mixture to boil for 5 minutes and add drained cowpeas. Lower heat, cover and cook for 40-45 minutes until peas are tender.
Taste broth and add additional seasonings if desired. Stir in rice and cover.
Let simmer 20-30 minutes until rice is tender and liquid has fully absorbed into the rice and peas. Remove pot from heat. Stir in a splash of rice vinegar.
Spoon rice and peas into bowl or plate. If desired, garnish with chopped scallions or chives.

Keyword beans, black history, rice

How to Make Smoked Mac and Cheese

Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

History and Love for Macaroni and Cheese

Macaroni and cheese is Soul Food. The history, and deliciousness of this dish, and many others, are important to Black culture. Knowledgable food historians, like Adrian Miller, have taught us that macaroni and cheese was too often credited to President Thomas Jefferson. It was actually perfected by his enslaved chef, James Hemmings in the 18th century. The Netflix show, High on the Hog, guided us through Hemmings’ experience with studying French cuisine, life in Virginia, and his process of recreating the dish that became very popular in the Southern U.S.

Growing up, macaroni and cheese was an essential side dish for cookouts, celebrations, church functions, and holidays. I always felt like I hit the lottery, if I was the first to break the serving spoon through the golden crust on top of a freshly baked pan of macaroni and cheese. The steam and savory smell of cheese will forever live in my mind. It’s the perfect celebration food.

Today, knowing the history of macaroni and cheese has made me more appreciative of this dish, the many Black culinarians who have paved the way (often without credit), and my family who taught me traditions and recipes pridefully.

Inspiration for Your Juneteenth Cookout

For this Juneteenth Cookout, my Smoked Macaroni and Cheese recipe is on the Bad & Boujee (Southern Decadence) menu!

These dishes offer a luxurious twist on traditional cookout recipes. Gourmet options, including Beef Ribs with Blackberry Whiskey BBQ Sauce, Margarita Infused Watermelon, and Blood Orange, Beetroot, Walnut, Feta Salad with Orange Vinaigrette, ensure a lavish and indulgent culinary experience for all who gather around your Juneteenth table.

Dash of Jazz – Deviled Egg Dip

Sense and Edibility® – Guava BBQ Party Meatballs

Cooks with Soul – Beef Ribs with Blackberry Whiskey BBQ Sauce

Gimme From Scratch – Blood Orange, Pickled Beets & Feta Salad

Her Mise En Place – Smoked Macaroni and Cheese

Flights and Foods – Hibiscus Spritzer

Dash of Jazz – Margarita Infused Watermelon

Kenneth Temple – Sweet Potato Cheesecake with Butter Pecan Sauce

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

How To Make Smoked Macaroni and Cheese

Mise En Place

1 lb of dry macaroni noodles
4 tablespoons of unsalted butter
1/4 cup of all-purpose flour
1 teaspoon of onion powder
1 teaspoon of garlic powder
1/2 teaspoon of fine sea salt
1/4 teaspoon of ground black pepper
1 teaspoon of smoked paprika – divided
1 tablespoon of Dijon mustard
One 8 oz block of cream cheese – cut into 10- 12 small cubes
2 cups milk – warmed slightly on the stove or in the microwave
1 cup of mild cheddar cheese- shredded + more for topping
2/3 cup sharp cheddar cheese- shredded + more for topping
2/3 cup Gouda cheese- shredded + more for topping
2/3 cup Asiago cheese- shredded + more for topping

Equipment Needed for Smoked Mac and Cheese

To make smoked macaroni and cheese, you need the right equipment! Here’s what you need:

A smoker – I know it sounds obvious, but having a good smoker allows you to cook food at a much lower temperature and for a longer time than a grill.
A cast iron skillet (without enamel) – It’s a timeless pan that is incredibly heat resistant. Also, if your skillet is well seasoned, you won’t have any trouble with the mac and cheese sticking. I’ve always had a pretty easy cleanup after making this dish.
Your favorite wood chips – We often use hickory, but you can use milder flavored wood if you prefer. I’ve found this article by The Spruce Eats, to be helpful when choosing wood for the smoker.

Recipe Steps and Cooking Tips

1. Preheat the smoker and cook the noodles.

Start by preheating the smoker to 225 degrees F. While the smoker warms, cook your macaroni noodles until al dente, drain, and set aside.

2. Make a Roux and whisk in warm milk.

In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for one more minute until thickened and smooth. Turn off the heat.

3. Add seasonings and cheeses to finish the sauce.

With the heat off, whisk in the onion powder, garlic powder, 1/2 teaspoon of smoked paprika, salt, and pepper. Stir in the mild cheddar, sharp cheddar, asiago, and gouda cheeses until melted.

Tip: If the sauce seems too thick, stir in 1 -2 tablespoons more milk.

4. Add cream cheese and pasta.

Spoon in dollops of cream cheese. Add the cooked macaroni noodles and fold in gently.

5. Top with additional cheese.

Top the macaroni and cheese mixture with additional shredded cheese and sprinkle the remaining 1/2 teaspoon of smoked paprika.

6. Lastly, SMOKE it low and slow!

Transfer the skillet to the smoker and cook for 45-50 minutes. Remove and serve warm.

TIP: The lower and slower, the better! You don’t want to smoke higher than 225 F because the mac and cheese could dry out. You also want to cook it least 45 minutes to allow the dish to take in that good smoky flavor.

Pan of smoked mac and cheese in the smoker. — We place our mac and cheese on the bottom rack. There’s a pan of water sitting above it on the top rack.

Storing Leftovers

I recommend storing any leftovers refrigerated in an air-tight container. This can be stored for 3-4 days.

I have found this dish to reheat well in the microwave. Be sure to stir often if you reheat in the microwave. You can stir in a splash of milk if needed to restore the creaminess.

All in All

This is one of my favorite dishes to make on the smoker. The subtle smoke infused into the pasta and cheese adds flavor that is not overpowering. The blend of cheeses gives it richness and a creaminess that is so delicious.

I think of this dish as a nod to my family and Chef Hemmings.

Happy Juneteenth!

Don’t forget to Pin this for later!

Smoked Mac and Cheese

5 from 9 votes

Print Recipe

Course Side Dish

Cuisine American

Servings 8

Ingredients

1 lb dry macaroni noodles
4 tbsp unsalted butter
1/4 cup all purpose flour
1 tsp onion powder
1 tsp garlic powder
1/2 tsp fine sea salt
1/4 tsp ground black pepper
1 tsp smoked paprika divided
1 tbsp Dijon mustard
8 oz cream cheese
2 cups milk warmed slightly
1 cup mild cheddar shredded + more for topping
2/3 cup sharp cheddar shredded + more for topping
2/3 cup Gouda shredded + more for topping
2/3 cup Asiago shredded + more for topping

Instructions

Preheat smoker to 225 degrees Fahrenheit.
Cook macaroni noodles to almost al dente, drain and set aside.
In a small pan or in the microwave, warm milk slightly.
In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for 1 more minute until thickened and smooth. Turn off heat.
With the heat off, whisk in onion powder, garlic powder, 1/2 tsp smoked paprika, salt, and pepper. Stir in mild cheddar, sharp cheddar, asiago and gouda cheeses until melted. *If sauce seems too thick, add in 1 -2 tablespoons more of milk.
Spoon in dollops of the cream cheese.
Add cooked macaroni noodles and fold in gently.
Top the mixture with additional shredded cheese and sprinkle on the remaining 1/2 tsp of smoked paprika.
Transfer skillet to the smoker. Cook for 45-50 minutes. Remove and serve warm.

Keyword cheese, cookout, dinner, grill, macaroni and cheese, smoked

Summer Dish Collab: Arugula Salad with Peaches and Cornbread Croutons

Jump to Recipe

Whether you’re entertaining cookout guests or just looking for creative ways to use your summer produce, my friends and I have you covered. I have collaborated with Whitney of Fabulous in Fayette and Marie from Bluegrass Blog to share our favorite summer dishes. I’m sharing the recipe for my arugula salad with peaches that includes crispy pancetta and goat cheese.

I love making creative, flavorful salads during the hot summer months. Since our collaborators are reppin’ Kentucky, I threw in some cornbread croutons for this salad. The croutons are simple to prep and an excellent use for leftover cornbread. Lastly, the salad is topped with a light vinaigrette that I love to make with fresh herbs from my garden.

You’ll definitely want to Pin this recipe lineup for reference as you’re planning summer meals!

Here’s how to make my Arugula Salad with Peaches and Cornbread Croutons…

Mise En Place

Arugula – rinsed and dried
Peaches – pits removed and sliced
Day-old Cornbread – cut into about 1 inch cubes
Pancetta – cubed, lightly sautéed until crispy
Goat Cheese – Crumbled
Herbs: Basil and Mint – rinsed and dried
Olive Oil (for cornbread prep and for vinaigrette)
Salt and Pepper – to taste
Honey
Dijon Mustard
Lemon Juice
Garlic – minced

Recipe Steps and Cooking Tips

Use day old cornbread for the best, crunchy results.

Start by making your cornbread croutons, so they have time to cool while you prep the salad. In a bowl, you’ll want to very gently toss your cornbread cubes in 2 to 3 tablespoons of olive oil. Once coated, place each cube on a baking sheet and bake in the oven until lightly browned. Tip: Browning won’t take long (especially if your oven runs hot like mine), so flip each crouton a few minutes in to check how crisp they are becoming).
Next, in a small pan, sauté your pancetta until crispy. Drain excess oil from pancetta and allow to cool.
To make the vinaigrette, blend together olive oil, herbs, honey, Dijon, lemon juice, garlic, salt and pepper in a food processor or blender. Tip: If you don’t have a blender, finely chop your herbs whisk them into the other vinaigrette ingredients.
Assemble the salad by layering the arugula, cornbread croutons, sliced peaches, crumbled goat cheese, and crispy pancetta. Lightly dress salad with vinaigrette or serve on the side. Serve finished salad immediately.

Summer Recipes from my fellow Kentucky Creators:

Whitney’s Elote Recipe

Follow Whitney on Instagram: Fabulous in Fayette

This recipe is perfect for cookouts! Whitney shares how she makes elotes, also known as Mexican street corn. The combination of sweet, charred corn and salty cotija is then topped with a spicy hot sauce.

Marie’s Watermelon Cake

Follow Marie on IG: Bluegrass Blog

Move over fruit salad! Marie shares how to make a stunning tiered dessert using summer-fresh fruits.

All in All

I hope you have a wonderful summer and enjoy this short round-up of seasonal dishes. I highly recommend checking out your local farmers market for seasonal produce to make any of these dishes!

Arugula Salad with Peaches and Cornbread Croutons

5 from 12 votes

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Course Salad

Cuisine American

Servings 4

Ingredients

4 – 6 cups Arugula rinsed and dried
2 Peaches pits removed and sliced
1/2 cup Pancetta cubed, lightly sautéed until crispy
4 oz Goat Cheese Crumbled

For the Cornbread Croutons

3 cups Cubed, Day-old Cornbread cut into about 1 inch cubes
2 – 3 tbsp Olive Oil

For the Vinaigrette

1/2 cup Olive oil extra virgin
1 tbsp Honey
1 tbsp Dijon Mustard
2-3 Basil leaves
8 -10 Mint leaves
2 tbsp Lemon Juice
1 clove Garlic minced
Salt and Pepper to taste

Instructions

Cut cornbread into 1 inch cubes. In a bowl, gently toss the cornbread cubes in 2 to 3 tablespoons of olive oil. Once coated, place each cube on a baking sheet and bake in a preheated 400 degree oven for 6-8 minutes. Half way through, flip cornbread cubes to prevent over browning. Set aside to cool.
Next, in a small pan, sauté your pancetta until crispy. Drain excess oil from pancetta and allow to cool.
To make the vinaigrette, blend together olive oil, herbs, honey, Dijon, lemon juice, garlic, salt and pepper in a food processor or blender.
Assemble the salads by layering the arugula, cornbread croutons, sliced peaches, crumbled goat cheese, and crispy pancetta. Lightly dress salad with vinaigrette or serve on the side. Serve immediately and enjoy!

Keyword salad

Duck Fat Roasted Potatoes

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Duck fat can take roasted potatoes to a whole new level! In addition to the rich duck flavor, this recipe includes fresh herbs and simple seasonings. This post is an excellent recipe if you are looking to elevate a classic side dish.

While shopping at a local meat store, I stumbled across duck fat in the freezer section. Traditionally, I’ve stored rendered duck fat in the fridge after cooking duck, knowing that I can use the fat for other dishes within the week- but that’s a rare occasion, to be honest.

I was also amazed by the fact the cost was so low. Being able to buy duck fat already prepped, strained, and stored at $5-6 is beyond convenient. It’s pretty much going to be a “regular” found in my fridge and freezer from now on! I suggest seeing if your local market carries rendered duck fat, or try making it on your own.

Mise En Place

Golden Petite Potatoes- Halved, parboiled and drained
Salt and Pepper
Rendered Duck Fat- melted but not hot
2 cloves of Garlic- minced
Chopped fresh herbs: Rosemary and Thyme

How to Make Duck Fat Roasted Potatoes

Cut each of your potatoes in half and parboil (or partially cook) them until a fork can easy be inserted. This will make roasting them go quicker and give you a crispy outcome with burning them.
Let potatoes drain and cool slightly for 5 minutes. In a large bowl, gently toss the potatoes in the melted duck fat, salt, pepper, minced garlic and chopped herbs.
Transfer to a baking sheet and spread out potatoes in a single layer. Bake in a preheated 400 degree oven for 20-25 minutes or until they reach your desired crispness.
Serve your potatoes warm with your favorite entrée.

Tips for making potatoes:

To save on dirty dishes and water, you can “parboil” your potatoes in the microwave. After cutting the potatoes, I placed them in a microwave safe dish and cooked them for about 5 minutes until they were partially cooked.
Use your favorite potatoes for this! I like the petite gold potatoes, but you could use your favorite type of new potatoes or a mix of colors.
If your duck fat has solidified, you’ll need to melt it back down. I do this by warming it slowly in a small sauce pan on the stove.
You can parboil your potatoes a day ahead to save even more time on the day of an event.

All in All

Duck fat roasted potatoes are flavorful and a simple way to elevate traditional roasted potatoes. I suggest serving the potatoes alongside any of your favorite entrees. What will you serve these with? Let us know in the comments!

Other Side Dishes you’ll enjoy on Her Mise En Place:

Duck Fat Roasted Potatoes

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Prep Time 10

Cook Time 30

Course Side Dish

Servings 4

Ingredients

1 lb golden petite potatoes cut in half
1 1/2 – 2 Tablespoons duck fat melted
1/2 tsp salt
1/4 tsp black pepper
2 cloves garlic minced
3 sprigs thyme stems removed, roughly chopped
1 – 2 sprigs rosemary stems removed, roughly chopped

Instructions

Preheat oven to 400 degrees F.
"Parboil" cut potatoes in the microwave: Place cut potatoes in a microwave safe dish and cook in microwave for 5-6 minutes until a fork can be easily inserted. Let potatoes cool for about 5 minutes.
Transfer potatoes into a large mixing bowl. Add duck fat, salt, pepper, garlic and herbs to the potatoes and gently stir together until potatoes are evenly coated.
On a baking sheet, spread the seasoned potatoes out in a single layer.
Bake the potatoes for 20-30 minutes until crispy and cooked through.

Notes

To parboil your potatoes the traditional way- Boil potatoes in a large pot of water until fork tender, drain and let rest for 10 minutes. Be sure to remove as much water as possible before tossing in fat to ensure they turn out crispy in the oven.

Keyword duck fat, potato, roasted

Grandma’s Best Recipe Collaboration

This recipe is a special tribute to my grandma, who I call NeNe! It is also my contribution to Grandma’s Best Recipe Collab on Instagram. The collaboration is hosted by food photographer Anna Janecka and blogger Alessandra at A Modo Mio.

Bowl of mashed turnips and potatoes next to sage, thyme and rosemary sprigs.

When I joined the collab, it was hard for me to narrow down what recipe I wanted to recreate. I have so many favorite dishes and meals that NeNe makes. After I finally decided to narrow down to her mashed root vegetables, I gave her a call. NeNe gave me great tips and shared, “I like mixing things like rutabagas or turnips in with my potatoes to give it a different taste.”

Learning From my Grandmother

“The elders are the history and mirror of the living past. Study them to brighten your life and future.”
― Ehsan Sehgal

Photo of three generations. My mother is on the left, I’m in the center and my grandmother on the right.

Making mashed turnips and potatoes is simple and the results are flavorful. According to my NeNe, you “just treat the turnips just like you would the potatoes.” You start by boiling diced potatoes and diced turnips together until they are fork-tender. After draining the vegetables, you mash them with milk, butter and season them to taste.

The recipe below is my version of my grandmother’s side dish. In mine, I add lots of melted unsalted butter. I also mix in garlic powder and fresh herbs. Instead of using Russet Potatoes, I use Yukon Gold. She encouraged me to take the basics and make it my own. It’s a very versatile recipe. That’s one of my favorite things about NeNe- she is always encouraging and rooting for me to do my own thing!

Bowl of buttery mashed turnips and potatoes

All in All

I truly enjoyed participating in this collaboration. Making mashed turnips and potatoes is easy to do and it makes a flavorful side dish for the whole family to enjoy. My husband and son love this dish as much as I do!

Talking with my grandmother is always fun, but it feels extra special discussing food topics, knowing that most of her recipes are from memory. My time spent with her is priceless. Time with loved ones is so valuable, and family recipes are unique. I encourage you to sit down with your family, engage in food talks, or learn a family recipe.

Mashed Turnips and Potatoes

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Prep Time 10

Cook Time 25

Total Time 35

Cuisine American

Servings 4 servings

Ingredients

1 1/2 pounds Turnips peeled and diced
1 pound Yukon Gold Potatoes peeled and diced
5 Tablespoons Unsalted butter melted
1/2 Cup Hot Milk
1/2 Tablespoon Chopped Fresh Herbs Finely chopped. I used a combo of thyme, rosemary and sage.
1/4 Teaspoon garlic powder
salt and pepper (to taste)

Instructions

In a medium sized pot, boil the diced turnips and diced potatoes until fork-tender. Drain well.
Mash the drained vegetables to your desired consistency.
Stir in the hot milk, melted butter and chopped herbs. Season with salt and pepper to your taste. Serve warm and enjoy.

Keyword potato, turnip

Tomato Confit

This Tomato Confit recipe is wonderful and flavorful. It’s also a simple way to preserve an abudant amount of cherry tomatoes that you are growing or picked up at your local farmer’s market.

Cooked cherry tomatoes and crispy herbs in a bath of oil in a roastign pan.

The toughest part about growing tomatoes is the wait. It feels like ages waiting for those green fruits to ripen. As a home gardener, I know that feeling of waiting and then all of a sudden waking up to what feels like a sprint to harvest, cook, share and even preserve an abundance of juicy, homegrown tomatoes.

This year I feel blessed to have had a very productive harvest of tomatoes so far. I planted several different varieties of cherry tomatoes including Midnight Snacks and Sungolds. Lately one of my favorite ways to cook my cherry tomatoes is by making tomato confit.

Wilted tomatoes and olive oil in a mason jar. — Tomato Confit that I spooned into a jar and later used in a risotto dish.

What is Confit?

The word confit is pronounced “kan-FEE”. Confit basically means to preserve food by cooking it slowly in a fat. This method is different from deep frying because it involves adding a cold fat or oil to a food and then raising it’s temperature slowly.

For example, in this recipe I cover the tomatoes with cold olive oil and bake them at a low temperature for several hours. The goal of confit is to cook low and slow.

To learn more about the confit technique, check out this article by Master Class.

How to Make Tomato Confit

Mise En Place

3 Pints Cherry tomatoes– No need to slice, just rinse and dry
1 Cup of Olive Oil
Fresh herbs – I used about 8 basil leaves, 4 sprigs of tarragon, and 8 sprigs of thyme
4 Garlic cloves- peeled, left whole
1/2 teaspoon Kosher salt

In a baking dish, place the tomatoes and garlic in a single layer.

Pan with cherry tomatoes and garlic cloves between the tomatoes.

2. Nestle the herbs between the tomatoes.

3. Pour olive oil over the tomatoes.

Oil being poured over tomatoes and herbs.

4. Season the tomatoes generously with Kosher salt.

Red and yellow cherry tomatoes, garlic cloves and herbs covered in oil. Mixture is salted.

5. Bake in a 275 degree F oven for about 2 to 2 1/2 hours until the tomatoes have wilted and softened. Discard the herbs.

Wilted cherry tomatoes and juices in a pan.

How to Use Tomato Confit

After the tomato confit is done, you can use it in a meal while it is warm. For example, you can spoon it over cooked pasta as a sauce. Otherwise, let the tomatoes cool and transfer for to a jar, cover with the pan oil and refrigerate.

It is important to fill the jar with the remaining oil because it helps preserve the tomatoes longer. The oil prevents air from spoiling the tomatoes.

I kept my last jar of tomato confit refrigerated in a mason jar for about a week. I drained the oil and added it to risotto. It was incredible!

Tomato confit in a mason jar next to a red and white tea towel.

If you choose to refrigerate, you’ll need to let the jar come to room temperature because the oil will solidify. You may choose to drain the oil from the tomatoes, depending on how you plan to cook with them.

Ways to serve or cook with tomato confit:

Toss it in your favorite pasta
Spoon over hummus
Top on a steak
Scoop on toast or eggs for breakfast
Use as a pizza topping

All in All

I think this is an easy and delicious way to preserve tomatoes. The tomatoes are packed with flavor because of the slow cooking and immersion of the herbs and garlic. You can always play around with different herb combos to your preference.

I hope you all enjoy this recipe as much as I do!

Other tomato recipes you will like:

Roasted Tomato Salsa – Click Here
Fresh Marinated Tomatoes– Click Here

Tomato Confit

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Prep Time 10

Cook Time 2

Total Time 2 10

Cuisine French

Ingredients

3 Pints Cherry tomatoes whole
4 Cloves Garlic Peeled, Whole
8 Basil Leaves
8 sprigs Thyme fresh
4 sprigs Tarragon fresh
1 Cup Olive Oil
1/2 Teaspoon Kosher salt fresh

Instructions

Preheat oven to 275 degrees F. Place tomatoes and garlic in a single layer into a baking dish. Nestle herbs in between tomatoes.
Pour oil over tomatoes, herbs and garlic. Season with salt.
Bake for 2 to 2 1/2 hours until tomatoes are wilted. Discard the herbs.

Keyword tomato

Swiss Chard Gratin

Swiss gratin in baking dish being scooped onto a plate with a spoon.

There is something about gardening that is just so soul-satisfying. For me being in the garden is peaceful, a place to pray, and energizing. I also feel a great deal of pleasure in growing food for my family. Even throughout college, I grew vegetables and herbs in containers to save a little bit of money on groceries. My husband can attest to the nights we had salads made from romaine and cherry tomatoes I grew in a large pot during undergrad.

Over the years, my knowledge of eating and growing leafy greens has expanded exponentially. I love to grow and cook with swiss chard! It is a hearty, colorful, and nutritious vegetable. It’s a great companion plant for any nearby root vegetables that are growing in the garden.

Above shot of swiss chard leaves that have red veins.

My recipe for Swiss Chard Gratin is a warm and creamy side dish. I find it to be a great alternative to kale or spinach when I need to break the monotony in my meals. The use of the cream, Parmesan, and nutmeg add a richness to the earthy flavor of the chard. The crust is a flavorful combination of breadcrumbs, Romano cheese, and herbs.

Mise En Place

Swiss Chard – Ribs and leaves cut into ribbons and then chopped
Onion – Diced
Garlic Cloves – minced
Heavy Cream
Ground Nutmeg
Grated Parmesan Cheese
Dry Bread Crumbs
Shredded Romano Cheese
Oregano
Enough Olive Oil for sauteing and to wet the breadcrumb topping
Salt and Pepper

Chopped Swiss chard leaves in a colander

How To Make My Swiss Chard Gratin

Saute:

First, you’ll saute onions, garlic, and the swiss chard. Once the chard has wilted, you’ll season the vegetables with salt, pepper, and nutmeg. Next, you’ll add the cream and a few tablespoons of grated Parmesan cheese and turn off the heat.

Swiss chard, onions and garlic in a skillet.

Prep the Topping:

Then, in a small bowl combine the breadcrumbs, shredded cheese, and herbs gently with a fork.

Mixture of bread crumbs and shredded cheese in a white bowl.

Bake and Serve:

In a lightly oiled baking dish, pour in the creamy vegetables and then top with the breadcrumb mixture. You’ll then bake the gratin in a 375 Degree oven for about 20 minutes until the bubbly and the crust has browned.

Serving of Swiss chard on a white plate.

All In All

I think Swiss chard is a great addition to any home gardeners plot. It is a healthy and hearty vegetable that can be used in many dishes that normally have a leafy green as the star. This gratin is a rich and tasteful dish and I happy to have the chance to share it with you.

Enjoy!

OTHER RECIPES YOU MAY ENJOY:

Baked Spinach, Artichoke and Feta Dip

Smashed Potatoes with Truffle Oil, Sage and Parmesan

Pimento Cheese Twice-Baked Potatoes

Swiss Chard Gratin

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Prep Time 10

Cook Time 25

Total Time 40

Course Side Dish

Cuisine French

Servings 4

Ingredients

5 handfuls Chopped Swiss Chard about 3 bunches
1 Cup Onion chopped
2 Cloves garlic minced
4 Tablespoons olive oil
1 Cup Heavy Cream
1/8 Teaspoon Nutmeg
1/2 Cup Breadcrumbs
1/2 Cup Shredded Romano Cheese or Parmesan
1/4 Teaspoon Dried Oregano
salt and pepper (to taste)

Instructions

Preheat oven to 375 Degrees F. Lightly spray a glass baking dish with oil.
In a small bowl, stir together breadcrumbs, shredded Romano, oregano and two tablespoons of oil. Set aside.
In a pan over medium heat two tablespoons of olive oil. Saute the chopped onions for 1-2 and add in minced garlic. Cook another 30 seconds stirring frequently and add in the Swiss chard. Cook vegetables until chard is lightly wilted and season with nutmeg and desired amount of salt and pepper.
Next, stir in the cream and the grated Parmesan cheese and turn off the heat. Pour vegetable and cream mix into the prepared baking dish and top with the breadcrumb mixture.
Bake for at least 10 minutes until bubbly and the top is golden brown. Let rest for 5 minutes and then serve.

Grilled Zucchini and Corn Salad with Pea Shoots

During Memorial Day Weekend, you may have seen my Instagram post about ribs. I entered them into a local recipe competition. Unfortunately, I didn’t win, but I am grateful I tried. I had a great time bonding with my husband and trying out a few new ideas and food products. We put to use our new smoker and tried two different rib recipes.

So, what did we serve with all of these ribs?

This Grilled Zucchini and Corn Salad!

This salad was simple to make and nutritious. I knew we wanted something seasonal to eat for our side dish, so I swung by our local farmers market for the vegetables.

About Pea Shoots

If you haven’t tried pea shoots before, I recommend adding them to your salad or stir-fry repertoire – especially during the early summer months when in season. Pea shoots are harvested from the pea plant. They are delicate and tender, making them a refreshing alternative to other lettuce types.

Mise En Place

4 Ears of Corn – Shucked and Washed
2 Zucchinis- Cut in half lengthwise
3-4 handfuls of Pea Sprouts- rinsed and dried
Fresh Herbs- I used parsley
1 or 2 Limes- Juiced
1 Can of Chickpeas- rinsed and drained
Extra Virgin Olive Oil- for grilling and to make the vinaigrette
Salt and Pepper

To make the salad, first grill lightly oiled zucchini and corn over medium-high heat. Only grill each side for 2-3 minutes just to get a char on the vegetables. Once Zucchini and Corn have cooled enough to handle, dice zucchini into bite size pieces and cut corn kernels from cob.

Place half of pea shoots on your serving platter. In a separate bowl, combine remaining peashoots, chickeas, parsley, zucchini, and corn. Drizzle in 1 Tablespoon olive oil, and juice of 1 lime. Season lightly with salt and pepper. Toss to together the ingredients. If the salad is too dry, you can add more oil or lime juice. If you feel it needs more seasoning, add more herbs and salt or pepper.

Spoon the dressed salad on top of the plain peashoots and serve.

All In All

For this salad, I liked the combination of the light greens, sweetness from the corn, fresh herbs, and charred grill flavors. The addition of the chickpeas is optional, but it made it more filling and textural. The vinaigrette is light and straightforward.

Here’s the recipe below…

Grilled Zucchini and Corn Salad with Pea Shoots

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine American

Servings 4

Ingredients

4 Ears fresh corn Shucked
2 Zucchinis Cut in half length wise
3-4 handfuls Fresh Pea Sprouts Divided
1 Tablespoon extra virgin olive oil Plus more for grilling
1-2 Small Limes Juiced
1 Can chickpeas Rinsed and Drained
3 Tablespoons Fresh Parsley Chopped
salt and pepper (to taste)

Instructions

Grill Corn and Zucchini

Preheat grill to medium-high. Lightly brush corn and zucchini with olive oil and season with salt and pepper. Grill corn and zucchini until lightly charred, about 2-3 minutes per side. Set aside to cool.

Construct Salad

Once Zucchini and Corn have cooled enough to handle, dice zucchini into bite size pieces and cut corn kernels from cob.
Place half of pea shoots on your serving platter. In a separate bowl, combine remaining peashoots, chickeas, parsley, zucchini, and corn. Drizzle in 1 Tablespoon olive oil, and juice of 1 lime. Season lightly with salt and pepper. Toss to combine. If desired, add additional lime juice, herbs and more seasoning.
Spoon the dressed salad on top of the plain peashoots and serve.