Side Dish

Crunchy Comfort: 17 Slaw Recipes for Late Summer Barbecues and Fall Picnics

As the lazy days of summer give way to the crisp air of autumn, our palates crave dishes that bridge the seasons. The humble yet versatile slaw offers a way to effortlessly transition from backyard barbecues to cozy fall gatherings. In this collection, I’m serving up 17 innovative slaw recipes that celebrate the bounty of late summer while embracing the earthy flavors of early fall. From unexpected ingredient pairings to global-inspired dressings, these slaws will elevate your seasonal cooking game.

Elevating a Basic Slaw into a Delicious Meal

A basic slaw can be a refreshing side dish, but it can be transformed into a delicious stand-alone meal with a few tweaks and additions. A unique slaw recipe can also be an exciting (and cooling) accompaniment for your main dishes during the hot season. Slaw can also be an easy, no-stove-needed, side dish for a fall meal.

To elevate my Kholrabi and Apple Slaw recipe, I sometimes top it with blue cheese crumbles for added flavor. It’s a refreshing, light side alongside grilled chicken!

Plate of kohlrabi and apple slaw topped with blue cheese crumbles. — **Here, I topped my apple slaw with blue cheese crumbles. Delicious add-on!**

Here are some tips to elevate your slaw recipes:

Add Protein: Incorporate shredded chicken, grilled shrimp, or tofu to make the slaw more filling and protein-rich.
Fresh Herbs: Fresh herbs like cilantro, parsley, dill, or mint can add a burst of flavor and complexity.
Nuts and Seeds: Sprinkle in some toasted nuts or seeds, such as almonds, sunflower seeds, or pumpkin seeds, for added texture and nutrition.
Dried Fruit: Dried cranberries, raisins, or chopped dates can provide a sweet contrast to the tangy slaw.
Spices and Seasonings: Experiment with different spices and seasonings like cumin, smoked paprika, or chili flakes to add depth and warmth.
Unique Dressings: Instead of a standard vinaigrette, try a creamy yogurt-based dressing, a tangy citrus dressing, or an Asian-inspired dressing with soy sauce and sesame oil.
Grains: Adding cooked grains like quinoa, farro, or bulgur can make the slaw heartier and more substantial.

Transition Season Slaw Recipes You’ll Enjoy

Summer is the perfect season to enjoy fresh, vibrant slaws that add a burst of flavor and crunch to any meal. If you’re a home cook looking to elevate your slaw game, I encourage you to explore these 17 summer slaw recipes from fellow food bloggers. These recipes go beyond the traditional coleslaw, incorporating unique ingredients, innovative dressings, and exciting flavor combinations. From tropical mango slaw to spicy Korean-inspired slaw, there’s something for every palate. Each of these recipes is a testament to the creativity and culinary expertise of the food blogging community, offering fresh inspiration for your summer menus.

Dive in and discover new favorites that are sure to impress your family and friends at your next summer or fall gathering!

Sweet Smokey Peanut Slaw

Smokey and sweet, this slaw has it all. Crunchy cabbage, crispy Asian pear, shredded carrots, and a smoky peanut sauce to bring it all together. This gluten-free and vegan side dish will bring new meaning to the term coleslaw.

Check out this recipe

Photo credit: Strength and Sunshine

Cilantro Lime Slaw

This zesty slaw makes the perfect crunchy topping or delicious side dish.

Check out this recipe

Photo credit: Cheerful Cook

Vegan, Gluten-Free Classic American Coleslaw

A favorite side dish at any summer bbq or cookout! The Classic American Coleslaw, now made gluten-free, vegan, and top 8 allergy-free! A super easy recipe to whip up ahead of time, served chilled as is, or even use it as a topping in a sandwich!

Check out this recipe

Photo credit: Strength and Sunshine

Gluten Free Vegan American Style Coleslaw in a yellow serving bowl.

Asian Ramen Coleslaw

This quick and easy Asian Ramen Coleslaw is a fast and effortless salad that leaves everyone craving for seconds! This vibrant, zesty, and crunchy Asian Slaw recipe takes less than 10 minutes to prepare, making it an ideal choice for picnics, potlucks, BBQs, and beyond!

Check out this recipe

Photo credit: The Cookin’ Chicks

Kale and Apple Slaw

Kale and Apple Slaw is simple to prepare and so delicious. It has great texture and fantastic fresh flavors. A salad base of kale, apple, and onion is tossed with a light, creamy dressing seasoned with fresh lemon juice and mustard. This Kale Salad makes the perfect side dish for your next gathering, barbecue, or potluck!

Check out this recipe

Photo credit: It’s Not Complicated

Kupus Salata (Croatian Cabbage Salad)

A Croatian cabbage slaw that's mayo free, very easy to prepare and pairs well with many foods.

Check out this recipe

Photo credit: Plant Based Folk

Croatiian Cabbage Slaw in a white serving bowl.

Broccoli Stem and Carrot Slaw

Broccoli Stem Slaw is crisp, colourful and totally delicious. I make it from simple, everyday ingredients and yet every bite of this salad is full of texture and bright flavours, all of which complement each other. It is the perfect side dish to serve with a barbecue, alongside a family dinner or to take on a picnic.

Check out this recipe

Photo credit: It’s Not Complicated

Brussel Sprout Slaw

This Brussel Sprout Slaw is so quick and easy to make but don’t let that fool you. It is packed with flavor. Finely chopped and shredded vegetables combined with walnuts and a scrumptious vinaigrette make this a side dish that is perfect with nearly any meal.

Check out this recipe

Photo credit: Mixin’ Mamas

Mango Slaw

This delicious, vacation-inspired Mango Slaw is bright and crunchy, perfect for fish tacos or a healthy tropical coleslaw side dish. It is an easy, uncomplicated recipe for a party or barbecue. It is paired with a Creamy Mango Lime Vinaigrette.

Check out this recipe

Photo credit: Delectable Food Life

Copycat Chick-Fil-A Coleslaw

If you loved the classic Chick-Fil-A Coleslaw, you’ve got to try this spot-on copycat recipe! It’s the perfect sweet and tangy side dish or barbecue sandwich topping!

Check out this recipe

Photo credit: The Soccer Mom Blog

Vegan Coleslaw Recipe with Apple, Carrots and Corn

A quick, three-ingredient dressing adds salty and sweet flavor for a dairy-free coleslaw everyone will love.

Check out this recipe

Photo credit: Plant Based on a Budget

Shaved Brussels Sprout Slaw with Lemon Apple Cider Vinaigrette

This summer salad recipe is a great side for BBQ chicken, fish or beef.

Check out this recipe

Photo credit: XOXO Bella

Shaved brussels sprout slaw with lemon vinaigrette in bowls.

Middle Eastern Coleslaw

This salad stores well in the fridge, easy to take “with” for a quick meal, and super easy to customize.

Check out this recipe

Photo credit: Chef Ani

Achara (Filipino Green Papaya Slaw)

Achara, the Filipino flavor-bomb pickled condiment, features julienned green papaya, complemented by the crispness of carrots and the sweet juiciness of red bell peppers. Infused with a meticulous blend of ginger, white pepper, and red pepper flakes, the pickling liquid adds warmth and depth.

Check out this recipe

Photo credit: Cinnamon Snail

Marinated Slaw

Marinated slaw is not your typical coleslaw recipe—it’ a sweet, vinegar-based slaw with thinly sliced cabbage, peppers, and onions. It’s super easy to make, lasts a long time in the fridge, and makes enough for a crowd.

Check out this recipe

Photo credit: Living in Normal

Kohlrabi and Apple Slaw

Check out this recipe

Sweet and Spicy Jalapeno Coleslaw

The easy- to-make dressing for this coleslaw hits all the targets: sweet, spicy, tangy, and creamy.

Check out this recipe

Photo credit: Syrup and Biscuits

All in All

As we wrap up our slaw-tastic journey, remember these 17 recipes are just the beginning. Let them inspire you to create your very own seasonal masterpieces, playing with textures, colors, and flavors that reflect the beautiful transition from summer to fall.

Kohlrabi and Apple Slaw

Growing Kohlrabi: A Garden Adventure

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As a passionate gardener and food enthusiast, I’m always on the lookout for new and exciting plants to grow in my garden. This spring, while browsing through the Lexington Farmers Market, I stumbled upon some kohlrabi plants. Intrigued by their unique appearance and familiarity of their taste, I decided to be adventurous and give them a try in my backyard garden. I live in planting zone 6b, which provides the perfect conditions for a variety of cool-weather crops. I started with just four kohlrabi plants, nestled them into my garden, and embarked on a new gardening journey that led to making this kohlrabi and apple slaw.

The experience of growing kohlrabi for the first time was both educational and rewarding. Watching the peculiar bulbs swell and thrive in my garden sparked a sense of accomplishment and curiosity. Kohlrabi turned out to be quite easy to cultivate, thriving in the temperate climate and requiring minimal care. My only significant battle was with slugs, which seemed to have an insatiable appetite for the tender kohlrabi leaves. However, with some diligent monitoring and a few organic slug deterrents, I managed to keep them at bay.

This adventure in gardening not only expanded my culinary horizons but also reinforced the joy of trying something new. I encourage every home gardener to step out of their comfort zone and plant something they’ve never grown before. You might be surprised at the delightful discoveries waiting to be unearthed in your own backyard!

Why I love this Kohlrabi and Apple Slaw Recipe

Kohlrabi and apples make a delightful pairing in slaw because of their complementary textures and flavors. The crispness of kohlrabi mirrors the crunch of a fresh apple, creating a satisfying mouthfeel. Moreover, the mild, slightly peppery taste of kohlrabi provides a wonderful contrast to the sweet and tart flavor of apples. This combination results in a balanced and refreshing dish that is both flavorful and nutritious.

The pairing also works well because both kohlrabi and apples absorb flavors beautifully, allowing them to meld with the dressing and other ingredients in the slaw. The natural sweetness of the apple helps to mellow out the kohlrabi’s slight sharpness, making the overall taste more harmonious.

What is Kohlrabi?

Kohlrabi, often referred to as the German turnip, is a cruciferous vegetable that belongs to the Brassica family. This family also includes broccoli, cauliflower, and cabbage. Its name comes from the German words “kohl” meaning cabbage and “rabi” meaning turnip. It’s a bulbous vegetable, which comes in both green and purple varieties. It has a crisp texture and a mild, slightly sweet flavor that is perfect for this slaw recipe!

Kohlrabi is a versatile vegetable that can be eaten raw or cooked. The bulb is typically peeled and then sliced, diced, or grated, while the leaves, which are also edible, can be used similarly to kale or collard greens. Nutritionally, kohlrabi is a powerhouse, rich in vitamin C, potassium, and fiber, making it a great addition to a healthy diet.

How to Prepare Kohlrabi for Slaw

Preparing kohlrabi for slaw is straightforward. Here’s a step-by-step guide:

Selecting Kohlrabi: Choose firm, unblemished bulbs with fresh, green leaves if they are still attached. The smaller bulbs are usually more tender and less fibrous.
Washing: Rinse the kohlrabi thoroughly under running water to remove any dirt or debris.
Peeling: Use a vegetable peeler or a paring knife to remove the tough outer layer of the kohlrabi bulb. The skin can be quite thick, especially on larger bulbs, so ensure you peel it away completely.
Grating: For slaw, kohlrabi is best when grated. You can use a box grater or a food processor with a grating attachment to achieve the desired texture.
Slicing: If you prefer a chunkier slaw, you can also thinly slice the kohlrabi using a mandoline or a sharp knife. For this recipe, I went with a julienne cut to make the slices look like matchsticks. Here’s a helpful tutorial on The Kitchn.

What Can I Use as a Substitute for Kohlrabi?

If you can’t find kohlrabi or simply want to try a variation, there are several substitutes that can work well in slaw:

Cabbage: Since kohlrabi is part of the cabbage family, shredded green or red cabbage is a natural substitute. It offers a similar crunch and slightly peppery taste.
Turnips: Raw turnips can mimic the crisp texture of kohlrabi. They have a slightly stronger flavor but work well in slaws.
Radishes: For a spicier kick, radishes can be a good alternative. They add a peppery flavor and crunchy texture.

Where and When Can I Buy Kohlrabi?

Kohlrabi is available in many grocery stores, particularly those with a decent variety of fresh produce like Whole Foods and/or Trader Joe’s. It’s often found in the cooler months, as it is a cool-season crop. So think early spring or late fall. Here’s when and where you can typically find it:

Farmers’ Markets: Kohlrabi is a common sight at farmers’ markets, especially during its peak seasons in spring and fall. Buying directly from local farmers can also ensure you’re getting fresh, high-quality produce.
Grocery Stores: Look for kohlrabi in the produce section, often near other root vegetables or cabbages. Organic markets and specialty grocery stores may have it more consistently.
Growing Your Own: If you have a garden, kohlrabi is relatively easy to grow. It thrives in cooler weather, so planting in early spring or late summer can yield a good harvest. Plus, home-grown kohlrabi can be incredibly rewarding and ensures you always have fresh produce on hand.
- Here’s a helpful article with companion plants for kohlrabi.

Kohlrabi and Apple Slaw Recipe

Kohlrabi and apple slaw in a white bowl and garnished with purple basil.

Now that we’ve covered all the essentials about kohlrabi, let’s dive into a refreshing kohlrabi and apple slaw recipe. This slaw is perfect for a light lunch, a picnic side dish, or a topping for tacos and sandwiches.

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

2 medium kohlrabi bulbs, peeled and julienned
2 apples (Granny Smith or Honeycrisp work well), cored and julienned
1 small shallot, finely diced
1/4 cup olive oil
1/4 cup mayo
2 tablespoons white balsamic vinegar
1 1/2 tablespoon stone ground mustard
1 or 2 garlic cloves, minced
3 tablespoons fresh herbs (such as parsley, basil and/or dill), finely chopped
Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

RECIPE STEPS

STEP 1: Prepare the Kohlrabi and Apples

Peel the kohlrabi bulbs and julienne.

Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.

Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: Make the Dressing

In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.

Season with salt and pepper to taste.

STEP 3: Combine and Toss

Pour the dressing over the kohlrabi and apple mixture.

Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: Chill and Serve your Kohlrabi and Apple Slaw

Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.

Give it a final toss before serving.

Spoonful of kohlrabi and apple slaw being served.

Serving Suggestions for Kolhrabi and Apple Slaw:

Serve this kohlrabi and apple slaw alongside grilled meats, fish, or tofu for a refreshing contrast.
Use it as a crunchy topping for fish tacos or pulled pork sandwiches.
Enjoy it as a light and healthy lunch on its own or with a slice of crusty bread.

All in All

Kohlrabi may not be the most common vegetable in your kitchen, but it’s certainly worth exploring. With its unique flavor, crunchy texture, and nutritional benefits, kohlrabi can be a wonderful addition to your culinary repertoire. This kohlrabi and apple slaw is just one way to showcase its versatility, offering a refreshing and delicious dish that’s perfect for any occasion. So next time you’re at the market or planning your garden, consider giving kohlrabi a try – your taste buds will thank you!

If you like kohlrabi, you most likely enjoy turnips too. Check out my recipe for Mashed Turnips and Potatoes.

Kohlrabi and Apple Slaw

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Servings 6

Ingredients

2 medium kohlrabi bulbs peeled and julienned
2 apples Granny Smith or Honeycrisp work well, cored and julienned
1 small shallot finely diced
1/4 cup olive oil
1/4 cup mayo
2 tablespoons white balsamic vinegar
1 1/2 tablespoon stone ground mustard
1 or 2 garlic cloves minced
3 tablespoons fresh herbs such as parsley, basil and/or dill, finely chopped
Salt and pepper to taste

Instructions

STEP 1: PREPARE THE KOHLRABI AND APPLES

Peel the kohlrabi bulbs and julienne.
Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.
Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: MAKE THE DRESSING

In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.
Season with salt and pepper to taste.

STEP 3: COMBINE AND TOSS

Pour the dressing over the kohlrabi and apple mixture.
Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: CHILL AND SERVE YOUR KOHLRABI AND APPLE SLAW

Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
Give it a final toss before serving and garnish with additional herbs, if desired.

Zesty Orzo Pasta Salad

Hey there, fellow foodies! Today, I’m thrilled to share with you one of my favorite summer recipes that’s sure to add a burst of flavor to your seasonal get-togethers. This is a recipe that I recently took to a baby shower and a ptoluck, and so many reached out to me asking for the recipe.

If you’re looking to elevate your pasta salad game with a nontraditional twist, then my Zesty Orzo Pasta Salad is just what you need. With its vibrant combination of orzo, lemon, dill, and a host of fresh ingredients, this dish is perfect for those warm summer days when you crave something light, refreshing, and absolutely delicious. Plus, it’s a quick and easy crowd-pleasing recipe that takes minimal ingredients, thanks to using a popular store-bought vinaigrette.

Why Use Orzo Instead of Other Traditional Pasta Salad Noodles?

You might be wondering why orzo is the pasta of choice for this salad. Here are a few reasons why orzo stands out:

Texture and Size:

Orzo, which resembles large grains of rice, offers a delightful texture that traditional pasta shapes like elbows or rotini can’t match. Don’t worry, its still very filling and can feed a crowd. Its small size allows it to absorb the dressing more effectively, ensuring each bite is packed with flavor, making it the perfect base for this zesty pasta salad.

Versatility:

Orzo is incredibly versatile and can be used in a variety of dishes beyond pasta salad, such as soups and pilafs. Its neutral taste allows it to blend seamlessly with a range of ingredients and dressings.

Visual Appeal:

The unique shape and size of orzo adds a sophisticated touch to your pasta salad. It’s a simple way to elevate the presentation of your dish, impressing your guests with minimal effort.

The Role of Fresh Ingredients in my Zesty Orzo Pasta Salad

Cherry Tomatoes:

Why Slice Cherry Tomatoes in Half for Pasta Salad?

Slicing cherry tomatoes in half for your pasta salad is a small step that makes a big difference. Here’s why:

Flavor Distribution: Halved cherry tomatoes release their juices, which mix with the dressing and enhance the overall flavor of the salad. Whole tomatoes might not integrate as well, leaving pockets of blandness.
Texture Balance: Slicing the tomatoes ensures they are easier to eat. Whole tomatoes can be too large, disrupting the texture balance of the pasta salad.
Visual Appeal: Halved cherry tomatoes add a pop of color and a more elegant appearance to your salad. They also make the salad look more appetizing and well-prepared.

Tip: Slice your cherry tomatoes length-wise. I know this sounds odd, but I’ve found that it keeps the seed pockets intact.

Tip: Use a serrated knife to cut tomatoes. The texture of the serrated knife easily saws through the prtective skin of the tomatoes.

Tip: I prefer to cut my tomatoes one at a time, but I’m no stranger to being strapped for time. If you’re in a hurry, The Kitchn has a great tutorial on“How to Slice a Bunch of Cherry Tomatoes at Once”.

English Cucumber:

English cucumbers are a fantastic choice for pasta salads due to their crisp texture and mild flavor. They add a refreshing crunch without overpowering the other ingredients. Plus, their thin skin means you don’t need to peel them, saving you time and effort.

Feta Cheese:

Feta cheese brings a tangy, salty flavor that pairs beautifully with the fresh vegetables and zesty dressing. Its crumbly texture ensures it’s evenly distributed throughout the salad, adding little bursts of flavor in every bite.

Fresh Dill:

Dill adds a wonderful herbaceous note that vibes well with the lemon and basil vinaigrette. Its bright, slightly tangy flavor enhances the overall freshness of the salad, making it perfect for summer.

Lemon Zest:

Lemon zest is a key ingredient that shouldn’t be overlooked. It adds an intense lemony aroma and flavor that lemon juice alone can’t provide. It’s the secret ingredient that takes this salad from good to great.

Red Onion:

Red onion adds a pop of color and sharp taste that offsets the zestiness of the dressing. It also adds another layer of crunch to the pasta salad.

How to Make a Flavorful Pasta Salad

Creating a flavorful pasta salad is all about balancing textures, flavors, and freshness. Here’s a step-by-step guide to ensure your Zesty Orzo Pasta Salad is a hit:

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

Note: This recipe feeds 6-8 people.

Ingredients:

1 lb of uncooked Orzo pasta
1/2 a bottle (about 8 oz) of Newman’s Own Lemon Basil Vinaigrette (or your favorite ready-made vinaigrette)
1 pint of Cherry Tomatoes – Sliced in half
1 English Cucumber – diced
1/4 cup Red Onion – diced
10 oz of crumbled feta cheese
1 – 2 tablespoons of Fresh Dill – chopped, more if desired
1 tablespoon of Lemon Zest
Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

Instructions:

Cook the Orzo: Start by cooking the orzo pasta according to the package instructions. Make sure to cook it al dente, so it retains a slight bite and doesn’t become mushy when mixed with the other ingredients. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and cool it down. This step is crucial for achieving the perfect texture for your salad.
Combine Ingredients: In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced English cucumber, diced red onion, crumbled feta cheese, vinaigrette, lemon zest, and chopped dill. Gently toss everything together until evenly coated.
Season to Taste: Taste your pasta salad and add salt and pepper as needed. The feta cheese adds a nice salty tang, so be mindful not to over-salt.
Chill and Serve: For the best flavor, let the pasta salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully. Serve cold, and enjoy the burst of fresh, zesty flavors!

Why Choose Ready-Made Lemon Basil Vinaigrette?

A ready-made dressing that delivers complex flavors without the need for multiple ingredients will save you time. For this recipe, I prefer to use Newman’s Own Lemon Basil Vinaigrette, which I keep as a staple dressing in my pantry. It is a fantastic choice for this pasta salad because it combines the zesty brightness of lemon with the aromatic flavor of basil. Plus, choosing a high-quality vinaigrette like Newman’s Own ensures you’re using a product made with wholesome ingredients.

Tips for the Perfect Summer Pasta Salad

Creating the perfect summer pasta salad goes beyond just following a recipe. Here are some tips to ensure your salad is a standout dish at your next event:

Use Fresh Seasonal Ingredients: Fresh vegetables and herbs make a significant difference in the flavor and texture of your salad. Whenever possible, I opt for locally grown produce.
Don’t Overcook the Pasta: Cooking the pasta al dente is crucial for maintaining the right texture. Overcooked pasta can become mushy and unappetizing when mixed with the dressing.
Chill Before Serving: Allowing the salad to chill before serving not only enhances the flavors but also ensures it’s refreshingly cool, which is ideal for hot summer days.
Adjust Seasoning Before Serving: Taste the salad again before serving and adjust the seasoning if needed. Sometimes the flavors can mellow out after chilling, so a final tweak can make a big difference.

All in All

In conclusion, my Zesty Orzo Pasta Salad is a delightful and refreshing dish that’s perfect for summer. By using orzo instead of traditional pasta shapes, you get a unique texture that absorbs the zesty dressing beautifully. The combination of cherry tomatoes, English cucumber, feta, dill, and lemon zest creates a harmonious blend of flavors that’s both light and satisfying.

I hope you enjoy making this salad as much as I do. It’s a wonderful addition to any summer meal, whether you’re hosting a backyard barbecue or looking for a quick and easy lunch. Remember, the key to a great pasta salad is using fresh ingredients and balancing the flavors to create a dish that’s both visually appealing and delicious.

Cheers to enjoying the vibrant tastes of summer with this Zesty Orzo Pasta Salad!

More Cold Summer Dishes You’ll Enjoy

Zesty Orzo Pasta Salad

Print Recipe

Course Brunch, Dinner, Lunch, Side Dish

Servings 6

Ingredients

1 lb orzo, uncooked
8 oz Newman's Own Lemon Basil Vinaigrette Dressing
10 Oz feta cheese crumbled
1 pint cherry tomatoes sliced in half
1 English cucumber diced
1/4 cup red onion diced
1 tbsp Lemon zest
1 tbsp fresh dill chopped

Instructions

In a large pot, cook orzo according to the package's directions.
When the orzo is al dente, drain and rinse gently with cold water to stop the cooking. Drain well and allow the pasta to cool for at least 10 additional minutes.
Next, in a large bowl, gently stir together the cooled orzo, vinaigrette, crumbled feta, tomatoes, cucumbers, red onion and lemon zest. Season to taste with salt and pepper.

Keyword dill, feta, lemon, orzo, pasta, pasta salad, salad

Instant Pot Carrots to Elevate Your Side Dish Routine

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As I explore Instant Pot cooking, I discover more ways to streamline my kitchen routines while still creating dishes bursting with flavor. Pressure cooking saves time and is quite easy once you acclimate to your appliance. I’m so glad my mother-in-law gifted me a pressure cooker.

Today, I’m excited to share a recipe that will elevate your side dish game and impress even the most discerning palates: Instant Pot Carrots glazed with a luscious mixture of melted butter, maple syrup, and fresh herbs. This dish is easy to make and a delightful addition to any meal, from weeknight dinners to holiday feasts.

Cooked Instant Pot Carrots in a serving bowl and topped with herbs

If you’re new to Instant Pot cooking, check out this article by the New York Times: Everything You Wanted to Know About the Instant Pot.

Why Instant Pot Carrots?

Carrots are a staple vegetable in many households, and for good reason. They are versatile and nutritious, and their subtle sweetness combines with various flavors. When cooked in the Instant Pot, carrots retain their vibrant color and tender texture, making them the perfect canvas for this flavorful glaze.

How Long to Cook Carrots in the Instant Pot

When cooking carrots in an Instant Pot, timing is key to achieving your preferred texture. Typically, peeled and sliced carrots require around 3 to 4 minutes of high-pressure cooking. You’ll also need to add a cup of water or broth to the Instant Pot before cooking to create the necessary steam for pressure cooking. Once the cooking time is up, quickly release pressure and check the carrots for your desired tenderness. If they’re not soft enough, you can restart the Instant Pot for another minute or two. With the Instant Pot’s efficiency, you’ll have perfectly cooked carrots in no time!

What Kind of Carrots to Use

When selecting carrots for your recipe, choosing the right variety and quality is important to ensure the best flavor and texture. Look for carrots that are firm, smooth, and vibrant in color and show no signs of wilting or browning. If you’re purchasing carrots with the greens still attached, make sure they look fresh and vibrant, as this can indicate their freshness.

By carefully selecting the right carrots for this recipe, you’ll elevate the dish’s flavor and presentation to new heights.

I prefer cooking with organic multi-colored carrot bunches. The colors always pop, and they are a healthy option!

Mise En Place

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

1 bunch of fresh carrots, peeled and trimmed
3 tablespoons of unsalted butter
1 tablespoons of pure maple syrup
1 tablespoon of fresh herbs (such as parsley or thyme), finely chopped
Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED, LET’S GET STARTED!

RECIPE STEPS

Step 1: Prep Your Carrots

Start by peeling and trimming your carrots. I prefer to cut whole carrots into long diagonal pieces, about 1/2 inch thick for this recipe. This ensures even cooking and a beautiful presentation.

Step 2: Steam in the Instant Pot

Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange your prepared carrots in the pot, and don’t worry if they fall through the trivet. Secure the lid and set the Instant Pot to the “Pressure Cook” mode for 3 minutes on high pressure.

Once the cooking time is complete, perform a quick pressure release. Then, carefully remove the carrots from the Instant Pot and drain off any excess water. They should be fork-tender.

Step 3: Prepare the Glaze

While the carrots are steaming, prepare the glaze. Melt the butter in a small saucepan or the microwave. Once melted, add the maple syrup and fresh herbs, stirring gently to combine.

Step 4: Glaze the Carrots

Transfer the steamed carrots to a serving dish and drizzle the warm glaze over the carrots. Season the carrots to taste with salt and pepper. Use a spoon to gently toss the carrots until they are evenly coated in the delicious butter mixture. The warm carrots will absorb the flavors of the butter, maple syrup, and herbs, creating a mouthwatering combination of sweet and savory.

Step 5: Serve and Enjoy

Instant Pot Steamed Carrots are best served immediately while still warm, and the glaze is gooey. Garnish with additional chopped herbs for a pop of freshness and color, if desired. These carrots make a fantastic side dish for roasted chicken, grilled fish, or even baked pork chops – to name a few of my favorites.

Instant Pot Carrots Recipe Tips:

Don’t overcook the carrots in the Instant Pot, as they will continue to cook slightly after the pressure cooker’s timer ends.
Like your cooked carrots less tender? Cook for one less minute.
- Set your Instant Pot to 2 minutes instead. You’ll still keep in on the ‘high pressure’ mode.
Feel free to customize the glaze to suit your taste preferences:
- Add a pinch of cinnamon for a hint of warmth.
- Or add a splash of balsamic vinegar for a tangy twist.

All in All

Instant Pot Steamed Carrots with Butter Maple Glaze will surely become a staple on your dinner table. They’re quick and easy to make and pack a flavor punch that will leave your guests asking for seconds. So, the next time you’re looking for a simple yet elegant side dish, try this recipe and prepare to be amazed! Happy cooking!

Instant Pot Carrots

5 from 5 votes

Print Recipe

Course Side Dish

Cuisine American

Servings 6

Equipment

1 Pressure Cooker I use the Instant Pot brand.

Ingredients

1 bunch of fresh carrots peeled and trimmed
3 tablespoons of unsalted butter
1 tablespoons of pure maple syrup
1 tablespoon of fresh herbs such as parsley or thyme, finely chopped
Salt and pepper to taste

Instructions

Start by peeling and cutting your carrots into 1/2 thick slices.
Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange your prepared carrots in the pot, and don’t worry if they fall through the trivet. Secure the lid and set the Instant Pot to the “Pressure Cook” mode for 3 minutes on high pressure.
Once the cooking time is complete, perform a quick pressure release and carefully remove the carrots from the Instant Pot, and drain off any excess water. They should be fork-tender.
While the carrots are steaming, prepare the glaze. Melt the butter in a small saucepan or the microwave. Once melted, add the maple syrup and fresh herbs, stirring gently to combine.
Transfer the steamed carrots to a serving dish and drizzle the warm glaze over the carrots. Season the carrots to taste with salt and pepper.
Use a spoon to gently toss the carrots until they are evenly coated in the butter and herb mixture. Serve immediately while warm.

Notes

Instant Pot Steamed Carrots are best served immediately while still warm and the glaze is gooey. Garnish with additional chopped herbs for a pop of freshness and color, if desired. These carrots make a fantastic side dish for roasted chicken, grilled fish, or even baked pork chops – just to name a few of my favorites.

Keyword carrots, instant pot, pressure cooker

Save this for Later. Pin this recipe today!

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 5 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