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Pumpkin Chili Recipe with Ground Turkey

This pumpkin chili is proof you don't need beans for big flavor. It's hearty, veggie-packed, and naturally rich without any dairy. This pumpkin chili with turkey is a great meal for cozy nights when you want something nourishing but easy to throw together.

a white bowl full of pumpkin turkey chili with red onions and avocado.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 20 minutes to cook
  • Cooking Method: Stove-top with Instant Pot option
  • Dietary Info: Low-Carb, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: sharp knife, cutting board, and pot
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Pumpkin Chili with Turkey

Oh, this pumpkin turkey chili? Let me count the reasons I'm obsessed.

It's hearty enough to feel like a full-on meal, but with pumpkin and a ton of veggies sneaking in, it's quietly pulling double duty.

You get the cozy, comforting vibes of chili without it being heavy or overstuffed with beans, and it's the kind of recipe that's ready to flex however you need it.

Serve it over bone broth rice, stuff it in baked potatoes, or just eat it straight from the pot.

It's like the versatile, flavorful hero every fall weeknight deserves.

image of Prepare and Nourish owner

Ingredients for Pumpkin Chili

ingredients for pumpkin turkey chili with labels next to them.
  • Ground turkey: A good source of lean protein and takes on the flavors of the chili well. Can use ground chicken in a pinch.
  • Vegetables: A simple blend of yellow onion, green bell peppers, and a few celery ribs to give this chili substance, texture, and nutrition.
  • Seasonings: You can use individual spices and seasonings like ground cumin, oregano, smoked paprika, and chili powder or swap that out with 2 tablespoons of homemade taco seasoning.
  • Pumpkin puree: Make sure you use pumpkin puree not pumpkin pie filling and you'll need one 15-ounce can to give you rich, velvety texture and subtle sweetness that compliments the smoky flavor well.
  • Crushed tomatoes: Use any blend of canned or jarred tomatoes to make approximately 28 ounces. Some great varieties are fire-roasted tomatoes but regular crushed or diced tomatoes work too.
  • Broth: I like using chicken feet bone broth because it's nutrient-dense and full of collagen. But meat stock will work or beef bone broth for a more robust flavor.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Start with a healthy fat and use homemade broth to maximize nutrition. Go with jarred tomato products instead of canned to avoid BPA leaching into your food. Additionally, if you are adding beans, it's best that you soak them for better nutrient availability. Top with raw sour cream and raw cheddar to enhance live enzymes and probiotics. Learn more about these nourishing foods here.

a bowl of pumpkin turkey chili and a large pot to the side with a wooden ladle.

How to Make Pumpkin Chili Recipe

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

a stainless steel pot with diced onions and bell peppers.

Step 1. Saute

Add oil to the bottom of your pot and warm on medium-high heat until shimmering. Add diced onion, bell peppers, and celery, and saute until softened.

a pot with softened bell peppers and onions and ground turkey in center.

Step 2. Brown

Move the veggies to the sides, creating a well in the center. Add ground turkey directly to the center and brown, breaking up the meat with a flat wooden spatula.

a stainless steel pot with ground turkey, peppers, and seasonings.

Step 3. Season

Add minced garlic and all seasonings and stir to combine well and cook until fragrant.

a pot with broth, diced tomatoes, and pumpkin puree added to it.

Step 4. Simmer

Add pumpkin puree, diced tomatoes, and broth and stir to combine. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 minutes. Take off heat and serve.

Helpful Tips

  1. Use a pot with thick bottom - You want to use a hefty pot to help distribute the heat evenly. A good quality stainless steel or Dutch oven will work.
  2. Brown the meat - Make sure the ground turkey gets a bit brown. Keep the heat on high and avoid disturbing the meat too often. It adds big flavor and seals in the juices.
  3. Deglaze the bottom - If you find that after sauteeing the veggies and browning the meat, there are stuck bits on the bottom, deglaze it with a little bit of broth and scrape the bottom with a flat wooden spatula.
  4. Simmer for flavor - Let the pumpkin chili simmer but not vigorously boil. You want to gently cook it for at least 10 minutes to allow the flavors to mingle and the chili to thicken slightly. If time allows, simmer for 15-20 minutes.
💭Meal Prep Suggestion!
Double the batch and freeze for later use. This easy pumpkin chili recipe is a great meal prep option during busy weeknights.
a white bowl on a white towel with pumpkin chili and spoon inside and a half avocado to the side.

Serving Suggestions

Pumpkin chili is a hearty dish on it's own and doesn't need anything more for a satisfying and delicious meal. But you can pair with healthy cornbread, homemade tortilla chips or offer a baked potato to add some healthy carbs to your dinner.

I like to have a toppings bar complete with fresh cilantro, diced onions, avocado, raw sour cream, and raw cheddar. And make sure you add some fermented jalapenos for extra heat.

a spoonful of pumpkin turkey chili with diced avocados and red onions as garnish.

Frequently Asked Questions

How do I store and reheat pumpkin turkey chili?

Store leftover pumpkin chili in an airtight container for up to 7 days. These glass snap containers are perfect for leftovers but I've also stored chili in wide-mouth mason jars. To reheat, transfer the chili to a small saucepan and warm over medium-high heat, stirring often.

Can I freeze pumpkin chili with turkey?

Yes! It freezes well. Freeze pumpkin chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat.

Can I add beans to this chili?

Absolutely! While it's deliciosu beanless, you can add black beans, kidney beans, or even cannelini beans (white beans) for extra fiber and protein. 

Looking for more related recipes? Here are some ideas:
Did you make this Pumpkin Chili? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

healthy pumpkin turkey chili in a white bowl with fresh cilantro and red onions as garnish.
Print Recipe
4.41 from 10 votes

Healthy Pumpkin Chili with Ground Turkey

This pumpkin chili is proof you don't need beans for big flavor. It's hearty, veggie-packed, and naturally rich without any dairy. This pumpkin chili with turkey is a great meal for cozy nights when you want something nourishing but easy to throw together.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: pumpkin chili, pumpkin chili with turkey, pumpkin turkey chili, turkey pumpkin chili
Servings: 8 servings
Calories: 121kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 2 tablespoons avocado oil, lard, tallow, or butter
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 2 celery ribs chopped
  • 1 pound ground turkey
  • 4 garlic cloves minced
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon black pepper
  • 1 12-ounce can of pumpkin puree
  • 1 28-ounce can of diced tomatoes
  • 3 cups bone broth

Instructions

  • Add oil to the bottom of the Dutch oven or a thick-bottomed stock pot and heat on medium-high heat until shimmering. Add diced onion, bell peppers, and celery and saute until softened (approx. 5 minutes).
  • Move veggies to the sides of the pot, creating a well in the center. Add ground turkey directly into the center well and brown, breaking up the meat, (approx. 8-10 minutes).
  • Add minced garlic, chili powder, cumin, oregano, smoked paprika, and salt and pepper and stir to combine well and cook until fragrant, (approx. 2-3 minutes).
  • Add pumpkin puree, diced tomatoes, and broth and stir to combine. Increase the heat to high and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly thickened.
  • Serve chili with toppings like cilantro, green onions, jalapenos, sour cream, and cheese. 

Video

Notes

Storage: Store leftover pumpkin chili in the refrigerator for up to 7 days. You can also freeze it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat. To reheat: Gently warm in a small saucepan on stove top over medium-low heat, stirring frequently. 
Instant Pot Instructions:
  1. On saute, cook onions, bell peppers, and celery in avocado oil. Move the veggies to the side, creating a well in the center. Add the ground meat and cook, breaking it up. 
  2. Press cancel to turn off the saute function. Add garlic, seasonings, pumpkin puree, tomatoes, and broth. Stir to combine. Close lid, set the valve to sealing position, and cook on manual for 4 minutes. 
  3. When cooking cycle is complete, turn IP off and naturally release pressure or do a quick pressure release. Stir and serve with your favorite chili toppings. 

Nutrition

Calories: 121kcal | Carbohydrates: 3g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 14mg | Calcium: 15mg | Iron: 1mg

Autumn Harvest Kale Salad

This Autumn Harvest Kale Salad has slightly roasted kale and Brussels sprouts (for easier digestion), delicata squash, and tossed with tangy balsamic vinaigrette. This fall kale salad is naturally paleo and Whole30 boasting all your seasonal favorites.

kale salad with delicata squash on a white plate with bowl of salad to the side.

This fall kale salad is a nourishing, hearty, and flavorful salad that would make a great addition for your holiday meal. Or pair this with a healthy protein like roast chicken for an easy weeknight meal.

This salad embodies all the amazing flavors of autumn produce. It's a delicious salad that also happens to be naturally paleo, Whole30, and low carb.

Roasted delicata squash, sliced green apples, red onions all on a bed of nourishing kale and shaved Brussel sprouts. The delightful toppings consisting of pomegranate seeds, pepitas (pumpkin seeds) and a small handful of micro greens for a bonus nutritional punch are perfect to round off this healthy salad.

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Why you'll love this kale salad

  • Nutrient-dense - as is the heartbeat of this website, we love to increase the nutrient profile of our foods and this fall kale salad is no different. Read below why roasting your cruciferous veggies is actually healthier than eating them raw.
  • Versatile - there can be so many variations of this salad based on what you have available to you seasonally so don't get stuck if you don't have some of these ingredients.
  • Level of difficulty - Easy. Don't let looks deceive you - this salad is actually quite easy to prepare and put together.
  • Picky eaters - modify this salad to accommodate the picky eaters in your life.
💭Make it Nutrient-Dense: Cooking cruciferous greens like kale, spinach, and chard reduces oxalic acids allowing proper digestion and nutrient assimilation.

Why is it important to cook kale?

Were you influenced by the raw kale trend? I think we all fell victim. Turns out all that kale sitting in your gut isn't good for you.

The truth is, some vegetables are more nutritious when slightly cooked. Cruciferous greens such as spinach, chard, and kale contain a chemical known as oxalic acid, which can be irritating to the intestinal tract. It can also block nutrient absorption.

The oxalic acid binds with minerals such as magnesium and calcium and may cause them to crystallize throughout the body. This process can damage tissues and creating inflammation in the body. (source)

The good news is that cooking these greens is a simple way to reduce the oxalic acid content.

And this salad allows you to enjoy kale in its most nutritious state.

harvest kale salad on a white plate

Ingredients

This delicious kale salad boasts all your favorite fall foods. It's a culmination of seasonal harvest with that perfect tang, crunch, and pop of flavor.

  • kale: I used curly kale but lacinto kale works beautifully too
  • Brussel sprouts: shredded or shaved so save some time and get bagged Brussels
  • delicata squash: this lovely gourd doesn't require peeling. It's much easier to handle and is perfect in this salad.
  • red onion: the crunch of red onions pairs well with the smoothness of the greens
  • granny smith apple: adds great flavor, texture, and crunch to the salad
  • avocado: makes this salad heartier and incorporates more healthy fats
  • pomegranate anvils and roasted pumpkin seeds: always nice to garnish with these fall must-haves.
  • staples like avocado oil, Italian seasoning, and sea salt
  • The balsamic vinaigrette comes together with extra virgin olive oil, balsamic vinegar, sea salt, dijon mustard, and black pepper.

See recipe card for exact quantities.

Substitutions and Variations

There are so many different ways to prepare this salad based on what is currently in your kitchen as well as what you have access to. But consider these subs and variations:

  • Greens: any kale will work - lacinto, curly, or dinosaur kale
  • Squash: instead of delicata, use acorn or butternut squash. In a pinch, you can also use sweet potatoes instead.
  • Apples: it is apple season so don't limit yourself to just the granny smiths. Use golden or honeycrisp apples for variety.
  • Add cheese: add some tangy goat cheese, white cheddar, blue cheese, or salty feta cheese for more flavor (and protein).
  • Add meat: speaking of protein, add a roasted chicken breast to round off the meal or crispy prosciutto for a fancier flare.
  • Dressing: the homemade dressing calls for balsamic vinegar but apple cider vinegar or simple lemon juice will work in a pinch.
  • Fun toppings: add dried cranberries, honey-glazed pecans, or roasted almonds for different topping.
delicata squash, micro greens, granny smiths on a bed of kale and Brussels sprouts.

Helpful Tips

  • 🕐Time Saving Tip: packaged shaved Brussels sprouts and chopped kale from Trader Joe's or Sprouts to save time
  • 🗓Make-Ahead Tip: cook kale, Brussels sprouts, and squash up to 2 days and keep it in the refrigerator until ready to assemble the salad; prepare all ingredients but store them separately up to 1 day to make assembling the salad easy
  • 🚫Food Safety: serve dressing on the side; leftover salad without dressing can be stored in an airtight container in the refrigerator for up to 3 days

How to cook kale for nutrition

The best way to cook kale is gently roasting in the oven at 375 degrees Fahrenheit for 15 minutes. This way, it still retains the vibrant green color but won't have bitterness that raw kale salads often have.

What I love about this salad is that you can have kale, Brussel sprouts, and squash on the same pan which makes it super easy to pull this salad together.

If you're skeptical about eating cooked greens in a salad, I assure you this salad will win you over. That's because the vegetables aren't cooked to mush.

This harvest kale salad doesn't qualify as a warm kale salad because the greens and squash aren't served warm.

We are slightly roasting them in the oven for 15 minutes only (on the same pan as our squash!). The kale and Brussel sprouts still retain their shape, color, and texture but without the compromising effect of oxalic acid.

💭Good to know: Save a pan! Delicata squash cooks much quicker than other squashes. It's a great candidate to be roasted with kale and Brussels sprouts on the same pan.
delicata squash with peel on a bed of greens in a white bowl.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This autumn kale salad recipe calls for these seasonal ingredients: delicata squash, avocado oil, Italian seasoning, chopped kale, Brussels sprouts, red onion, granny smith apple, avocado, pomegranate anvils, and roasted pumpkin seeds.

For the balsamic vinaigrette, you will need extra virgin olive oil, balsamic vinegar, Dijon mustard, sea salt, and black pepper.

Step 1. Roast Squash and Greens

roasting squash and kale together on a pan.

Cut ends of delicata squash, then cut in half lengthwise. Remove seeds and pith and cut to make half-moons with ¼" thickness. 

Season delicata squash with Italian seasoning and 1 teaspoon of sea salt. Drizzle avocado oil and toss well with hands. Spread in single layer on one half of a large, deep baking pan. 

On the other side of the pan, toss chopped kale and shredded Brussel sprouts. It's okay if it's one big pile of greens. Season with salt and pepper if desired but not necessary. 

Roast for 15 minutes. After that time, transfer the greens into a large salad dish to cool.

Turn the oven to low broil. Spread out the squash slices out more on the pan and pop them back in the oven to broil for 3-4 minutes. Keep a close watch to avoid burning the squash. 

Remove squash and allow to cool completely. 

💭Helpful Tip: Use avocado spray instead of avocado oil to roast delicata squash. It's quicker with less mess and covers greater surface area than oil.

Step 2. Prepare rest of ingredients

While the greens and squash are roasting and cooling, prepare the rest of your ingredients.

Dice red onions into small cubes. Slice apple into small wedges or thin slices, depending on preference. Slice avocados into thin slices or dice into cubes, as desired.

Prepare pomegranate seeds and pumpkin seeds.

Step 3. Make balsamic vinaigrette

In a small jar, add extra virgin olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Secure the lid and shake to combine well.

Step 4. Assembling the salad

bowl with harvest kale salad with green apples and avocado.

In a large bowl, spread out roasted kale and Brussels sprouts. Add roasted delicata squash, followed by apples, onions, and avocados. Top with pomegranate anvils and pumpkin seeds. Add a bit of micro greens for a nutritional boost.

Drizzle over the salad or serve dressing on the side.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

balsamic vinaigrette poured over fall harvest salad.

Serving Suggestions

Serve in a large salad bowl like this one that comes with bamboo lid and serving utensils. Brilliant!

This fall harvest salad is a beautiful addition to your holiday meal. It pairs well with Spatchcock Turkey or Air Fryer Duck for Thanksgiving feast. But it can also be enjoyed on a weeknight with a healthy protein like salmon or roasted chicken. It also pairs excellently with this Chicken Potato Bake.

This salad is quite filling and nutritious. The delicata squash adds a wonderful layer of flavor and texture and substance.

Storage Instructions

To store: Leftovers (without dressing) can be stored in an airtight container for up to 3 days. Toss avocados as they will brown. With dressing, salad should be consumed within that day.

Storage containers: these glass snap containers are perfect for leftovers

FAQs

Can I eat raw kale in salad?

The short answer is yes but that doesn't mean you should eat kale raw. Kale is a cruciferous green, much like broccoli and cabbage, and should be cooked for proper digestion and nutrient absorption.

How can I make kale less bitter for salad?

Massaged kale has reduced bitterness but still retains those anti-nutrients that makes it hard to digest. Cooking kale, however, is the perfect solution to eliminate bitterness while also maximizing nutrition in this popular green. Pair gently cooked kale with an acidic base and you have kale with zero bitterness ready to be enjoyed.

Looking for more fall recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

delicata squash with micro greens and green apple on a bed of kale.
Print Recipe
5 from 56 votes

Autumn Harvest Kale Salad

This Autumn Harvest Kale Salad has slightly roasted kale and Brussels sprouts (for easier digestion), delicata squash, and tossed with tangy balsamic vinaigrette.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: fall kale salad, healthy kale salad, kale crunch salad
Servings: 12 servings
Calories: 238kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 delicata squash
  • 3 tablespoons avocado oil or avocado oil spray
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • 6 cups curly kale chopped
  • 3 cups Brussel sprouts shaved
  • ¼ cup red onion diced
  • 1 cup granny smith apple sliced
  • 1 avocado sliced
  • ¼ cup pomegranate anvils
  • ¼ cup roasted pumpkin seeds

Balsamic Vinaigrette Dressing

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Cut ends of delicata squash, then cut in half lengthwise. Remove seeds and pith and cut to into half-rings ¼" thick. 
  • Season delicata squash with Italian seasoning and 1 teaspoon of sea salt. Drizzle avocado oil and toss well with hands or use avocado oil spray. Spread in single layer on one half of a large baking sheet.
  • On the other side of the pan, toss chopped kale and shaved Brussel sprouts. Season with salt and pepper if desired but not necessary. 
  • Roast for 15 minutes. Transfer the roasted greens into a large salad dish to cool.
  • Turn the oven to low broil. Spread out the squash slices out more on the pan and place back in the oven to broil for 3-4 minutes. Keep a close watch to avoid burning the squash. Remove squash and cool.
  • In a small jar, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, salt and pepper, and shake vigorously to blend everything. 
  • To assemble the salad, spread cooled squash over the greens, followed by sliced green apples, sliced avocado, chopped onions, pumpkin seeds, and pomegranate anvils.
  • Pour balsamic vinaigrette over the salad and enjoy. Or serve dressing on the side.

Notes

  • To roast squash, use avocado oil spray for ease as it covers greater surface area with less mess.
  • The salad (without the dressing) can be kept in the refrigerator for up to 3 days in an airtight container.
  • Time-saving tip: roast greens and squash up to 2 days before assembling the salad; prepared salad dressing can be kept in the refrigerator for up to 7 days in teh refrigerator.
  • This recipe makes a large salad: 12 side salads or 6 generous salads. Cut the ingredients in half if making for a smaller meal.

Nutrition

Calories: 238kcal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.001g | Sodium: 522mg | Potassium: 468mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4067IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 2mg

This post was originally published October 2020 but has since been updated to include helpful information.

Fermented Green Tomatoes (Pickled Green Tomatoes Recipe)

Learn how to make Fermented Green Tomatoes (pickled green tomatoes recipe) and preserve those unripe tomatoes before the season ends. With the traditional method of lacto-fermentation, this pickled green tomatoes are easy, delicious, and packed with nutritional and digestive benefits.

tomatoes with brine and fresh dill.

Do you have unripe tomatoes hanging on your vines and you don't know what to do with them? Sure, you can have them ripen on the counter, but I would like to encourage you to preserve green tomatoes by lacto-fermentation instead.

The great thing about this recipe is when done right, these fermented green tomatoes taste very much like green tomato pickles. Tangy, crunchy, mildly sweet, and perfectly delicious. And the best part? it's full of health benefits that only the process of lacto-fermentation can offer.

Traditional pickled green tomato recipes call for a type of vinegar and the pickling process can be a chore with the water bath canner and other equipment. But fermenting green tomatoes uses the vegetable's natural sugars to preserve, giving them a unique and tangy flavor.

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What are Fermented Green Tomatoes?

First, let's clear up a common misunderstanding that green tomatoes are not a variety of tomatoes. And they are certainly not tomatillos.

Green tomatoes are simply regular tomatoes that have not yet had the chance to ripen. Either they have been picked off the vine purposefully mid-growing season, or the weather has forced them to be harvested.

Green tomatoes are usually in abundance during season transitions when summer slowly fades into fall. At this time, temperatures dip without giving these tomatoes a chance to ripen under the blaring sun.

But that doesn't mean these unripe tomatoes are a loss. In fact, many prefer fermented green tomatoes over red tomatoes because they resemble a pickle taste and texture, hence the title pickled green tomatoes.

For the purpose of this post, we will use them interchangeably but let me assure you, this pickled green tomatoes recipe does not have any white vinegar.

Instead, it uses lacto-fermentation, a metabolic process where glucose from food source like unripe green tomatoes is converted into cellular energy producing good bacteria like Lactobacillus.

green tomatoes in a mason jar with brine.

Why You'll Love These Green Tomatoes Pickles

Preserve the harvest - One of the best things about fermenting any vegetable is the ability to preserve it in its' prime to savor it at a different season. It's a lovely way to steward the seasonal bounty that we have the privilege to enjoy.

Save those unripe fruits - This fermented green tomato recipe is a simple way to salvage those unripe tomatoes off the vine before the first frost hits.

Gut-healthy condiment - As with most lacto-fermented foods, it's best enjoyed as a condiment or garnish to balance a healthy meal. That's because fermented tomatoes are rich in gut-healthy probiotics and beneficial enzymes, in contrast to traditional vinegar-based pickles. It's essentially a natural probiotic in food form.

Easy recipe - This method is super easy and ferments rather quickly. It has the flavor of traditional pickled green tomatoes but comes with many health benefits and a simpler process.

💭Fun Fact: While the origins of pickled green tomatoes are not definitive, they are commonly associated with Southern American cuisine, as it pairs well with the region's traditional foods, such as hearty stews and fried foods.

Ingredients for Fermented Green Tomatoes

Learn how to make fermented green tomatoes with 6 simple ingredients. This pickled green tomatoes recipe has only 30 minutes of active time but you will need to give it a few days to ferment and transform into tangy goodness.

ingredients for pickled green tomatoes including fresh dill, salt, dill seed, and cordiander seed.
  • Green tomatoes: Any unripe tomatoes will work, but the recipe instructions are specifically for medium-large tomatoes. You can use green cherry tomatoes for this recipe.
  • Fresh garlic: Adds wonderful flavor to any ferment, and this one is no different. Once fermented, these are also mild enough to eat on their own.
  • Chili pepper: I love using whole dried red chili peppers, but red pepper flakes work great too.
  • Dill seed and coriander seed: These are staples when it comes to pickling or fermenting vegetables, and they add incredible flavor.
  • Fresh dill: This fresh herb is optional but so good in this recipe.
  • Sea salt: It's important you use the best salt as that is the key to these truly lacto-fermented green tomatoes.

See the recipe card for exact quantities.

Substitutions and Variations

Fermenting green tomatoes yields a very pickle-like finished product. It uses all the flavors from lacto-fermented refrigerator pickles but in the form of a tomato, much like fermented cherry tomatoes. In other words, you can call these green tomato pickles.

It's the perfect recipe for those random remaining tomatoes on your plants at the end of the growing season. And the good news is that this quick pickle recipe is very forgiving. Remember to keep the salt ratio consistent to encourage prolific good bacteria growth.

Consider adding these flavorings when fermenting green tomatoes:

  • bay leaf or two
  • other seeds like celery seed or mustard seed
  • pickling spice (convenient!)
  • red onions
fermented green tomatoes in weck jar on white plate.

Make it Nutrient Dense

Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this recipe. Even though fermenting tomatoes is an incredibly simple process, you can take purposeful steps to turn this into a nutrient-dense meal.

Use local produce. Garden tomatoes are ideal but this time of the year, you can find green tomatoes at farmer's markets and in some grocery stores.

Serve with any meal. Adding a small serving of lacto-fermented foods at every meal is an easy way to increase probiotic diversity to your gut.

How to Make Fermented Pickled Green Tomatoes

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

The recipe for fermented green tomatoes is very straightforward, with no need for special canning equipment or vinegar. The hardest part is waiting for the green tomato pickles to ferment over a span of 6-8 days.

making salt brine in a mason jar with wooden spoon.

Step 1. Prepare brine

In a pint-size mason jar, dissolve salt with warm water. Set aside to cool while preparing the rest of the ingredients.

coriander and dill seeds in a mason jar with garlic and peppers.

Step 2. Add aromatics

To a quart-size jar, add coriander seeds, dill seeds, garlic cloves, and red chili peppers. You can crush the garlic cloves to infuse more flavor.

💭Pro tip: Use a wide-mouth mason jar when fermenting tomatoes for easier handling and filling.
Cutting green tomatoes into wedges.

Step 3. Cut tomatoes

Slice tomatoes in half and remove the stem end. Continue to cut them into quarters, then into smaller wedges.

packed green tomatoes in a mason jar.

Step 4. Fill jar

Transfer the green tomato slices into the jar with seasonings and pack them tight. Slip in the sprigs of fresh dill and try to leave about an inch headspace.

💭Pro tip: For best results, cut larger tomatoes into wedges approximately ½" - 1" at its widest part. This will ensure that green tomatoes pickles ferment evenly and quickly.
fermented green tomatoes in a jar

Step 5. Pour brine

Pour the brine mixture over the tomatoes, top it with the glass fermentation weight, and loosely cover.

upside down mason jar full of green tomatoes.

Step 6. Flip the jar

This step is optional. Flip the mason jar on its head for 1 hour to allow the seasonings to seep down. Return to upright position and set aside at room temperature away from direct sunlight.

green tomatoes with fresh dill.

Helpful Tips for Fermented Green Tomatoes

Time saving tip - When making the pickling brine, use warm water as it will help to dissolve salt quicker. Avoid adding hot brine to tomatoes.

Best lid - Use a wide-mouth mason jar lid to avoid rust from metal rings reacting to the salt content.

Fermentation weight - If there is no room for the fermentation weight in the jar, try again the next day when the tomatoes soften and you can push them down with the weight to keep them submerged.

Reuse brine - Use the leftover brine after fermenting tomatoes in salad dressings or use as a starter culture for future ferments. It's also great to repurpose and ferment other veggies once all tomatoes have been consumed.

Food safety - Wash tomatoes well first and make sure they are dry so you don't introduce any bad bacteria. Never eat anything with mold. Kahm yeast, crinkly white film, is a common and harmless growth but anything that looks fuzzy, pink, blue, or green needs to be tossed.

💭Meal Prep Suggestion: These green tomato pickles are a great way to save money and preserve the unripe red tomatoes at the end of summer for winter months to come.

Pickled Green Tomatoes Fermentation Timeline

transformation of lacto fermented tomatoes over a period of 8 days.

Every day over the course of the first 8 days, open the jar to release carbon dioxide. You may also want to set the jar over a dish to collect any brine that spills over. Keep it loosely covered at room temperature.

You'll notice the brine will become noticeably cloudy, and the dill and green tomatoes will fade from bright green to more muted colors. That is a normal occurrence during the fermentation process.

Tomatoes that have been cut will ferment faster than if you were to use whole tomatoes. Start taste-testing at around the one week mark and see if they have that tang to your liking. Once they have sufficiently fermented, transfer them to the refrigerator.

The tomatoes should still be crunchy and firm yet with a very tangy pickle-like taste. The amount of days of fermentation will vary depending on the temperature of your house.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

green tomatoes in a mason jar with brine.

Serving Suggestions

This is the best part! That is to actually enjoy these salty tomatoes in all their fermented glory. We love adding a few green tomato slices to our meal as it makes the perfect condiment.

Here are some fun ways to serve up these tomato pickles:

  • finely mince to top hot dogs or brats (much like sauerkraut)
  • dice to add to potato salad or macaroni salad for that extra tang
  • garnish fun appetizers like deviled eggs
Green Tomatoes Pickles pairing suggestions

Storage Instructions

How long do pickled green tomatoes last in the refrigerator?

These lacto-fermented tomatoes can last up to one year in the fridge but they are best within 6 months.

To store: Keep pickled green tomatoes in a large mason jar with a plastic or glass lid so the metal doesn't erode from reaction to salt.

Storage containers: These wide-mouth mason jars are my favorite but Weck preserving jars also work.

To freeze: I don't recommend freezing these pickles as the texture after thawing will be affected.

fermented green tomatoes with coriander seed.

FAQs

What's the best way to preserve green tomatoes?

If you have tons of green tomatoes at the end of the season that need to be used up, preserve them by naturally fermenting green tomatoes for longer storage. Fermented green tomatoes are rich in health benefits and can last up to a year in the fridge.

Why are my pickled green tomatoes mushy?

It's important that you use firm, freshly picked green tomatoes off the vine. If they have already endured the frost, they will be mushy. It's also important that you use the right amount of salt to keep the tomatoes crunchy and firm. Lastly, although they are good for up to one year, fermented green tomatoes are best within 6 months.

Can I add other vegetables to fermented green tomatoes?

Absolutely! Try banana peppers, cauliflower florets, or celery ribs to the mason jar. Make sure the total weight of your veggies is the same as if you were to use green tomatoes only and keep them all similar in size to ensure even fermenting.

How do I know that my fermented tomatoes have pickled?

The best way is to do a taste test to make sure they are crunchy, tangy, and briny to your liking. A good rule of thumb in lacto-fermentation is for the brine to turn cloudy. In addition, bubbles should disappear when active fermentation has been completed. Now is a good time to transfer the ferment to cold storage.

Looking for more fermenting recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

green tomatoes with fresh dill in mason jar.
Print Recipe
4.50 from 4 votes

Fermented Green Tomatoes

Learn how to make Fermented Green Tomatoes and preserve those unripe tomatoes before the season ends. With the traditional method of lacto-fermentation, this pickled green tomatoes recipe is easy, delicious, and packed with nutrition.
Prep Time30 minutes
Fermenting Time8 days
Total Time8 days 30 minutes
Course: Ferment
Cuisine: American, Russian, Slavic, Ukrainian
Keyword: fermented green tomatoes, fermenting tomatoes, green tomatoes pickles, pickled green tomatoes, pickled green tomatoes recipe
Servings: 12 servings
Calories: 12kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Dissolve. In a mason jar, dissolve salt in warm water and set aside. In another quart-size jar, add dill seed, coriander seed, peeled garlic cloves, and dried chili peppers. ½
    seasonings, fresh garlic and red chili pepper in a mason jar.
  • Prep. Prepare your tomatoes by washing and drying them. Cut in half horizontally and remove the stem end. Depending on the size of your tomatoes, cut them into wedges approximately ½" - 1" thick at the widest part.
    cut tomato wedges on a cutting board.
  • Fill. Transfer the tomato wedges into the jar with the seasonings, packing them in tight. Slip the fresh dill into the side of the jar.
    green tomates and fresh dill in a mason jar.
  • Pour. Add the brine over the tomatoes and dill and place the glass fermentation weight on top. Loosely cover and set aside at room temperature away from direct sunlight to ferment.
    green tomatoes with salt brine in a jar and wooden spoon.
  • Ferment. Every day for the next 7 days, open the jar to release carbon dioxide. The brine will noticeably become cloudy. Do a taste test after one week of fermentation and transfer to the refrigerator if tangy to your liking.
    cultured green tomatoes in a jar and white plate.

Notes

Storage: Store fermented tomato pickles in a mason jar with a plastic or glass lid to avoid metal erosion due to salt. Keep in fridge for up to 1 year, but they are best if consumed within 6 months.
Helpful tips:
  • If there is no room for the fermentation weight in the jar, try again the following day. This will allow the tomatoes to soften a bit and you can then squeeze in the weight to keep everything submerged.
  • Cut green tomatoes ferment quicker than other vegetables. Do a taste test at 7 days but it's normal for the tomatoes to be fermenting for up to 21 days, depending on the temperature of the house.
  • A good rule of thumb in lacto-fermentation is for the brine to turn cloudy. In addition, bubbles should disappear when active fermentation has been completed. Now is a good time to transfer the ferment to cold storage.

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 588mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 0.3mg

Roasted Jalapeño Peppers

Learn how to roast jalapenos easily and quickly in your air fryer with a simple tip for removing the skin. Instantly add smoky and unique flavor to salsas and your favorite meals with these easy roasted jalapeno peppers.

weck jar full of roasted jalapeno peppers. 
Looking for more condiments? 
Check out spicy sauerkraut, cajun seasoning, and sumac onions.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 20 minutes to roast
  • Cooking Method: Air-Fryer or Oven
  • Dietary Info: Keto, GAPS, Whole30, Paleo, Ancestral diet
  • Tools Needed: extra-large air fryer, stainless steel baking sheet,
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love these Roasted Jalapeno Peppers

Got a jalapeno overload? Whether your garden went wild or you found a great sale, roasting is the perfect way to stash that spicy goodness for cooler months. Well, this and my lacto-fermented jalapenos.

I love that the oven does most of the work here - just a little peeling, and you're good. These jalapeno peppers go with everything - from morning eggs, salsa, guacamole, fish tacos - you name it!

And if you're feeling adventurous, don't stop at jalapeños. This method works beautifully with Serrano or poblano peppers too. Just be prepared to spend a little more time peeling the smaller ones.

image of Prepare and Nourish owner

Ingredients for Roasted Jalapeno Peppers

jalapeno peppers in a colander on a sheet pan.
  • Hot peppers: Jalapeño peppers are perfect for roasting because they have just the right amount of heat, while poblanos are milder, and serranos bring extra spice (but can be tricky to peel). Roasting brings out the pepper’s flavor, so the end result will depend on the type of pepper you start with. Choose firm, glossy peppers.
roasted jalapenos in a glass bowl.

How to Roast Jalapeno Peppers

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

green and red japenos on a tray.

Step 1. Roast

Spread the jalapeno peppers on a roasting sheet or baking pan in a single layer. Roast for 12 minutes. The skin should start to blister and pull away from the flesh.

roasted green jalapenos on a tray.

Step 2. Flip

Flip the jalapeno peppers and continue to roast for an additional 8 minutes or until you see charred and blistered skin on the jalapenos.

roasted jalapenos in a glass bowl.

Step 3. Steam

Transfer the peppers to a jar or container with a tight-fitting lid. Close and allow to "steam" for 10 minutes. This will create a barrier to help the membrane release more easily.

peeled jalapenos in a glass bowl with its skin on the side.

Step 4. Peel

Carefully peel away the membrane of the peppers and pinch off the stem. It should release easily. Using food-grade disposable gloves helps if you have sensitive skin.

Helpful Tips

  1. Keep the stems on: It makes handling the peppers easier, especially when turning them over.
  2. Use a glass container: To easily remove the membrane, use an airtight container instead of a plastic baggie, as the steam may pull toxins from the plastic.
  3. Peel while warm. It's easier to remove the membrane (skin) while the peppers are still warm, so don't wait too long after roasting and steaming the peppers to do this step. For stubborn parts, use a good paring knife.
  4. Mind the time: The roasting time will depend on the size of the jalapenos. The time indicated above is for small jalapenos. Increase time for larger peppers.
  5. Remove seeds. If the peppers are too spicy, gently scrape off the seeds and interior membranes.

Troubleshooting

  • No air fryer? Roast jalapeno peppers in the oven! Simply place them on a baking sheet and broil on high for 5-8 minutes, turning occasionally until the skin is blistered and charred. This method delivers the same smoky flavor and perfectly roasted texture.

Product Highlight!

Air Fryer Toaster Oven

These kitchen appliances are great for small jobs like roasting peppers. I use a ¼ baking sheet that fits perfectly.

Grab yours →
Emeril Lagase air fryer toaster oven.
blistered and charred jalapeno peppers on a sheet.

Serving Suggestions

Is there a dish where hot peppers would not be a good idea? I think not.

Start the day with a flavorful kick by adding them to breakfast - try them in pulled pork breakfast skillet or a sausage and vegetable frittata.

Not a spicy breakfast person? No problem! Use them to top blackened fish tacos or sheet pan nachos for an extra layer of smoky heat.

Lastly, you can just add them to any recipe to replace raw jalapenos. Dice these roasted peppers to add to recipes that call for fresh jalapenos. Dig in with homemade tortilla chips. Check these out:

More roasted jalapeno pepper pairing suggestions:
Roasted peppers on a small baking sheet.

Frequently Asked Questions

How do I store roasted jalapeno peppers?

Roasting jalapeños extends their shelf life, but proper storage is key. On their own, they stay fresh in the fridge for up to 2 weeks. For longer storage, submerge them in olive oil, and they'll last up to 3 months. If the oil solidifies, let it sit at room temp for 15 minutes. Store the peppers in glass airtight containers like glass snap containers, wide-mouth mason jars, or Weck preserving jars.

Can I freeze roasted jalapeno peppers?

Yes, for longer storage, you can freeze roasted jalapeños, with or without olive oil, in a freezer-safe container for up to 12 months.

Do I have to peel roasted jalapenos?

Peeling is totally optional! The blistered skin adds a smoky flavor, but if you prefer a smoother texture, let them steam in a covered bowl after roasting and then peel. I prefer the smoother texture but they're delicious either way. 

Looking for more jalapeno recipes? Here are some ideas:
Did you make these roasted jalapeno peppers? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

roasted and peeled peppers in a jar.
Print Recipe
3.34 from 3 votes

Roasted Jalapeno Peppers

Learn how to roast jalapenos easily and quickly (in your air fryer) for that unique and smoky flavor to add to your favorite meals or salsa.
Prep Time10 minutes
Cook Time20 minutes
Steaming time10 minutes
Total Time40 minutes
Course: Condiment
Cuisine: American
Keyword: how to roast jalapeno peppers, how to roast jalapenos, roasted jalapeno, roasted jalapeno peppers
Servings: 24 servings
Calories: 5kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 16 ounces fresh jalapeno peppers

Instructions

  • Preheat oven or air fryer to 400°F. Spread the jalapenos in a single layer on a baking sheet, allowing space between the peppers. Roast jalapenos for 11 minutes or until slightly charred on top.
  • Flip the jalapenos and roast on the other side for additional 7-8 minutes. The skin should start separating from the flesh of the jalapeno.
  • Remove peppers from the baking sheet and transfer to a container and cover for 10 minutes to create steam.
  • Peel the skin off the jalapenos and pinch off the stem. The skin should release easily. Store the peeled jalapenos in an airtight container.

Notes

Recipe makes approximately 1 ½ cups of roasted jalapenos. Serving size is ½ pepper. 
Storage: Store jalapenos in an airtight container in the fridge for up to 2 weeks. To extend shelf life, submerge them in olive oil and store in the fridge for up to 3 months. You can also freeze the peppers (with or without) the oil for up to 12 months. 
Helpful tips: 
  • Keep the stems on: It makes handling the peppers easier, especially when turning them over.
  • Use a glass container: To easily remove the membrane, use an airtight container instead of a plastic baggie as the steam may pull toxins from the plastic.
  • Peel while warm. It's easier to remove the membrane (skin) while the peppers are still warm, so don't wait too long after roasting and steaming the peppers to do this step. For stubborn parts, use a good paring knife.
  • Mind the time: The roasting time will depend on the size of the jalapenos. The time indicated above is for small jalapenos. Increase time for larger peppers.
  • Remove seeds. If the peppers are too spicy, gently scrape off the seeds and interior membranes.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 22mg | Calcium: 2mg | Iron: 0.05mg

Homemade Air Fryer Sausage Patties

These Homemade Air Fryer Sausage Patties are herbaceous and full of flavor. It's an easy recipe that will be on repeat because they're great with a side of eggs or in a hearty breakfast sandwich.

stack of breakfast sausage patties

Homemade breakfast sausage patties are hard to beat. Snuggled between homemade sourdough English muffins with oozing warm cheese and savory eggs - it just hits differently when the patties are made from scratch.

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Why you'll love this recipe

  • These sausage patties are packed with honest to goodness homey flavor.
  • Great candidate for meal prep to make ahead to freeze and reheat as needed.
  • Save $$$ - ground pork is much cheaper than ground sausage.
  • Perfectly tender yet not cooked to death makes these patties outstanding in breakfast sandwiches for busy mornings.
  • Using ground pork renders just enough fat to make them flavorful with no need of additional fat.
  • No sugar or breadcrumbs - just real food ingredients you can feel good about.
  • Versatile: use the raw sausage mixture to make air fryer sausage links instead of patties or use it in casseroles.

Ingredients

What I love about this recipe is how easy it is. The simple ingredients are readily available in most grocery stores. Which makes this already great breakfast an even better one.

ingredients for homemade sausage
  • ground pork: Good quality pork is key in making the best homemade sausage patties. Since pork is high in fat, look for pasture-raised pork. Local farmers will always be your best option but online meat subscriptions like Wild Pastures and ButcherBox are great too.
  • seasonings: Dried sage (leaves are ideal but ground works too), garlic powder, onion powder, dried marjoram, dried thyme, and sea salt make for delicious fresh sausage patties

See recipe card for exact quantities and detailed instructions.

Substitutions and Variations

  • Spicy - add chili pepper flakes and a dash of cayenne pepper for extra heat
  • Fall vibes - finely chop an apple and add a touch of maple syrup to make apple sausages
  • Italian - double up on the Italian seasoning for that extra flare
  • Herbal - make it extra herbaceous by using fresh herbs like parsley, dill and basil.
sausage patties stacked with top one bitten off

Helpful Tips

  • 🕐Time Saving Tip: consider quadrupling the seasoning blend and storing it in a small jar to add to ground pork for instant sausage
  • 🗓Make-Ahead Tip: Double batch and freeze at any stage: either as ground sausage, raw patties, or cooked sausage patties.
  • 🚫Food Safety: use an instant read meat thermometer to ensure doneness. Pork should register at 145 degrees Fahrenheit.
💭Make it Nutrient-Dense: Add a little chicken liver to the sausage mixture for added nutrients.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

These air fryer breakfast sausage patties recipe calls for these ingredients that you will need: ground pork, dried sage, garlic powder, onion powder, dried marjoram, dried thyme, and sea salt.

collage of pork sausage patties

Step 1. Add to bowl

In a medium bowl, add ground pork and seasonings (dried sage, garlic powder, onion powder, dried marjoram, and sea salt).

Step 2. Combine

Mix all the ingredients together. For best results, be careful not to overmix as the meat will become dry and rubbery,

Step 3. Divide meat

Transfer the meat mixture into a flat surface and press firmly to create a big flat patty. Shape into a rectangle and divide the patty into 8 equal pieces.

💭Pro Tip: Here's an easy and reliable way to divvy up any ground meat into equal portions: shape into a square or rectangle (making a large patty on a flat surface) and make equal "cuts" with a butter knife according to how many sections you will need.

Step 4. Shape into patties

Shape into patties. The easiest way to do that evenly is to use a mason jar ring and spread the meat mixture evenly towards the edges of the ring.

Create a slight dent in the center of the raw sausage patties so the meat is thicker on the sides. This will make patties flat when cooked.

Gently invert the patties, removing the ring.

collage of how to shape breakfast sausage patties
💭Pro Tip: Use a mason jar ring to shape the patties into perfect discs. Make a slight dent in the center. This will yield perfectly flat patties.
homemade sausage patties on crisper tray

Step 5. Transfer patties

Transfer patties onto a crisper tray for a toaster oven air fryer. If using a basket style air fryer, transfer the patties into the basket in single layer. You may have to cook them in batches since the basket doesn't have a large capacity.

Step 6. Air fry sausage patties

Bake the sausage patties in a pre-heated air fryer at 400 degrees Fahrenheit for 10 minutes. For basket air fryers, start checking at the 8 minute mark so to not overcook the patties. Cook time will vary.

💭Good to know: If unsure if patties are done, check the temperature with an instant read thermometer. The internal temperature should register at 145 degrees Fahrenheit.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Serving Suggestions

These easy air fryer sausage patties are great with your morning eggs. But I love nestling a sausage patty between a pair of homemade sourdough English muffins with an egg and a slice of raw cheddar.

Or you can choose something from one of these tasty air fryer breakfast recipes. There will be something for everyone to come up with a well-rounded meal to start the day.

Storage and Reheating Instructions

To store: These breakfast patties will store well in an airtight container in the refrigerator for up to 3 days.

To freeze: Transfer the patties to a freezer safe container, laying flat and separating the layers with a piece of parchment paper. Close the lid and pop in the freezer. The parchment paper should assist in releasing the patty. Do not freeze the patties without the parchment - they will just stick together. Patties can be frozen for up to 4 months.

To reheat: Remove patties from refrigerator and reheat in a non-preheated air fryer for 3 minutes at 400 degrees Fahrenheit. If frozen, use the same method but reheat the frozen breakfast sausage patties for 8 minutes.

sausage patties in a glass storage container with eggs in the background
💭Good to know: The beauty of cooking these breakfast sausage patties in the air fryer is that you can eliminate the need for that extra fat. But read below for instructions on stove top cooking method.

FAQs

Can I use another meat instead of pork?

Yes but results will be vastly different. Pork has a high fat content (this is healthy fat if pork is from healthy heritage pastured pigs) and this fat gives great flavor. If you opt with another meat like chicken, turkey, or beef, - you will have to add additional fat like bacon to compensate for the juiciness and flavor.

Can I cook these sausage patties on the stove top?

Yes, these patties can be cooked in a cast iron skillet but you will need additional fat to add to the pan. Cook the patties in a hot skillet with a little oil for 3-4 minutes on each side. You may need to dab the patties with a paper towel to absorb the extra grease.

How do you cook frozen sausage patties in the air fryer?

These patties freeze beautifully making for a seamless breakfast. To cook frozen patties, pop however many patties (cooking time is the same) you need in a non-preheated air fryer at 400 degrees Fahrenheit and reheat for 4 minutes or until warmed through.

Looking for more healthy basics? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

stack of sausage patties
Print Recipe
5 from 1 vote

Air Fryer Breakfast Sausage Patties

These sausage patties are herbaceous and full of flavor. They're awesome with a side of eggs or a hearty breakfast sandwich.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: air fryer sausage patties, breakfast sausage patties, sausage patties
Servings: 4 servings
Calories: 303kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Preheat air fryer to 400 degrees Fahrenheit. Mix all the seasonings together.
    seasonings mixed together in a shallow plate
  • Add seasonings to the ground pork and combine well until mixed well. Using hands to thoroughly mix everything is helpful.
    glass bowl with ground meat
  • To shape the patties, divide the sausage mixture into 8 equal portions, about 2 ounces each.
    large meat patty divided into 8 sections
  • Shape the portions into balls, then press firmly to create discs, making a subtle dent in the center. To get uniform size patties, use a mason jar ring and gently spread the meat towards the edges of the ring. Then carefully invert to remove the sausage patty.
    shaping sausage patties into a round mason jar ring
  • Place the sausage patties on a crisper tray or air fryer basket and air fry for 10 minutes or until instant read thermometer reads 160 degrees Fahrenheit.
    raw sausage patties on a crisper tray
  • Serve with eggs or in breakfast sausages.
    cooking sausage patties in the air fryer

Notes

  • Sausage patties will shrink when cooked. To retain that flat patty-like shape, slightly depress the center of the patty to move the meat towards the sides.
  • To freeze sausage patties: transfer them to a freezer safe container with parchment paper between the patties.
  • To reheat sausage patties: pop frozen patties in a non preheated air fryer at 350 degrees Fahrenheit for 5 minutes to reheat.
  • If using a basket-type air fryer, start checking on the patties at the 8 minute mark to avoid over cooking them.
  • Recipe makes 8 patties. Serving size is 2 patties.

Nutrition

Calories: 303kcal | Carbohydrates: 1g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 936mg | Potassium: 340mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Quick 15-Minute Baked Salmon with Mayo and Fresh Dill

This quick and easy salmon recipe with mayonnaise makes an effortless main course to go with any side dish. The creamy mayonnaise sauce is made with tangy capers and refreshing dill, making a delicious addition to the flaky salmon. Salmon with mayo is the perfect dish for busy weeknights or special occasions!

salmon with mayo on a white plate with lemon slice and fresh dill.

If you're surprised that salmon and mayo go so well together, you're not alone. I was puzzled at the idea but inspired by my salmon sheet pan dinner made with butter, I knew I had to give mayo a try.

And since that discovery, this has been my go-to salmon dish.

The tangy yet savory mayo topping is out-of-this-world delicious. What's not to love about mashed capers and fresh dill in a creamy sauce topped with salmon?

Looking for how to serve this main course? 
Pair it with buttery garlic green beans, red cabbage steaks, or salad with arugula and goat cheese.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 10 minutes to bake
  • Cooking Method: Oven-baked
  • Dietary Info: GAPS, Low-Carb, Keto, Paleo, Ancestral diet
  • Tools Needed: sheet pan, small mixing bowl
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love Salmon with Mayo

  • Healthy fast food - 5 ingredients and 15 minutes - total fast food but real food style. This is a perfect meal when you don't know what to make for dinner.
  • Packed with flavor: For how simple this meal is, it is so flavorful. Mayo adds a luxurious creaminess that nothing else comes close to.
  • Nutrient rich: This meal has a good nutrient profile. Opt for wild salmon for those omega-3 fatty acids and selenium (a mineral many are low in).
  • Versatile serving options - Serve with a seasonal salad for an effortless weeknight meal or dress it up with a hearty pasta dish and roasted vegetables for a fancy Saturday night flare.
  • Skip the lemons - Baking salmon with lemon often gives a bitter taste. Using capers yields that delicious savory tartness but without the bitter aftertaste.

Ingredients for Baked Mayo Salmon Recipe

Learn how to make quick baked salmon with mayo with 5 simple ingredients. This easy recipe takes only 5 minutes of hands-on prep. See the recipe card for exact quantities.

ingredients for baked mayo salmon recipe.
  • Salmon: I used wild Alaskan salmon but any salmon will work; keep the skin on as it will help retain moisture; you can also use a whole fish fillet.
  • Mayonnaise: Go with the best quality mayonnaise - I like using homemade mayonnaise since it's creamy, delicious, and nutritious. Use your favorite mayo for salmon that doesn't contain rancid seed oils.
  • Capers: These pickled pea-sized flower buds will give you that briny tartness that lemon juice brings but without the bitterness (that lemons often leave you with).
  • Fresh dill: Just a few sprigs of fresh dill will take this baked salmon to another level of deliciousness. Brought fresh dill from the farmer's market? Check out this post on how to store fresh dill and how to chop dill this aromatic herb.
  • Sea salt & white pepper: Mayonnaise isn't enough to adequately salt the fish so we're adding a tad more and white pepper is a delicate version of ground black pepper that is more appropriate for a fish recipe. 
💭Tips to Make it Nutrient-Dense
Because mayonnaise is a big part of this recipe, it's important that it is made with good quality ingredients like high-heat avocado oil and pastured eggs. I love my homemade avocado oil mayo.

Some good storebought mayonnaise options are Chosen Foods and Sir Kensington. Note: To keep this recipe Whole30, Paleo, and GAPS compliant, it's most important that you use mayo without vegetable oils like canola oil or soybean oil.
flakey salmon with mayonnaise and fresh dill sprigs.

How to Make Baked Salmon with Mayonnaise

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

capers being mashed in a small white dish with fork.

Step 1. Mash

Mash capers with the back of the fork. Chop dill finely. Preheat the oven to 400°F. Grease the baking sheet with oil.

mixing mayonnaise with capers and dill for the mayo salmon.

Step 2. Combine

In a small bowl, combine mayonnaise, mashed capers, fresh dill, salt and white pepper until creamy and smooth.

salmon fillets with mayo and capers spread on top.

Step 3. Top

Place the fillets on the baking sheet with the skin side down. Spread approximately 2 tablespoons of the creamy mayonnaise mixture over the top of the salmon fillets.

baked salmon fillets with mayo and capers on a baking sheet.

Step 4. Bake

Bake in a preheated oven until salmon is opaque, flaky, and pulls apart easily with a fork. Cook time will vary depending on the how thick the salmon is.

Helpful Tips for Salmon Mayonnaise Dish

  1. Cleanup tip - Line the sheet pan with piece of parchment paper to save time on cleanup. The salmon skin won't crisp up but it'll make cleanup a breeze.
  2. Always start with dry salmon - Pat salmon fillets dry with a paper towel to remove excess moisture and help the spread adhere better.
  3. Don't dry out the fish - A good rule of thumb to remember is that for every ½" of thickness, 5 minutes of bake time is needed. If the fillet is 1" thick, start checking on it around 8-minute mark. Baking time will depend on how thick the salmon is. Remove the salmon from the oven just until it's shy of doneness. It will continue to cook using the residual heat from the baking sheet.
  4. Food safety - The USDA recommends an internal temperature of 145 degrees Fahrenheit for fish. However, fish is often consumed raw and I have found that 125 degrees is actually when fish is the most succulent and perfectly tender. Cook the salmon to a temperature you are comfortable with.

Troubleshooting

  • Too dry? Take care not to overcook! Depending on the thickness, bake 8-14 minutes or until salmon is opaque, flaky, and pulls apart easily with a fork.
  • Not browning? Broil the last 1-2 minutes of baking time. In fact, you can even broil on low heat on the bottom rack the entire baking time. 
💭Meal Prep Suggestion: Make a large batch of the mayo mixture and store in the fridge for up to 5 days. When ready to make dinner, prep the fish fillets, top with capers mayo spread, and bake.
baked salmon recipe with mayo on a baking sheet and white plate with salad on side.

Serving Suggestions

We love serving this easy salmon dish with any side. If you want a more well-rounded meal, consider serving with a carb-heavy side. If you're lookign for a light supper, a salad will suffice. 

Side dish: Serve this with any roasted vegetable like roasted broccolini or air fryer zucchini and squash. It's also great over cottage cheese mashed potatoes or spaghetti squash pasta. 

Fresh salads: It's also great with seasonal salad like this tomato cucumber salad in the summer months or harvest salad in the winter. My favorite? Salmon and Caesar salad are match made in heaven.

Storage and Reheating Instructions

To store: Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.

Storage containers: These glass snap containers are perfect for leftovers.

To reheat: Reheating cooked fish will almost certainly dry it out so it's best flaked cold and enjoyed with a salad. However, if necessary, you can gently reheat in a non-preheated oven at 350°F for 5 minutes.

salmon fillet on white plate with side salad.

Frequently Asked Questions

Can I use dried dill instead of fresh?

Fresh dill is aromatic, herby, and pairs wonderfully with salmon. In a pinch, you may use dried dill but the flavor will be lackluster. Fresh dill is absolutely worth it in this recipe to get that burst of zesty flavor. If using dried dill, 2 teaspoons is equivalent to 2 tablespoons of the fresh variety.

What are capers?

Capers are immature green flower buds from a prickly bush called capparis spinosa, which grow in the Mediterranean and parts of Asia. These unripened pea-sized buds are harvested and preserved by either salt curing or more commonly pickled in a salt brine. Brined capers boast a lemony tang and a savory floral hit. Capers are commonly used in Mediterranean cuisine, especially in seafood dishes and pasta sauces.

What should the internal temperature of salmon be?

The USDA recommends an internal temperature of 145°F for fish when measured with an instant read meat thermometer. A good rule of thumb is to bake it until the fish flakes easily with a fork. As always, cook the salmon to a temperature you are comfortable with. 

Looking for more quick dinner recipes? Here are some ideas:
Did you make this Salmon with Mayonnaise? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

salmon fillet with mayo sauce on top and fresh slice of lemon.
Print Recipe
5 from 50 votes

Quick 15-Minute Salmon with Mayo Recipe

Quick oven-baked salmon with mayo is made with 5 ingredients and is ready to serve in 15 minutes. Easy, delicious, and wholesome!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: baked mayo salmon recipe, baked salmon recipe with mayo, salmon recipe with mayo, salmon with mayo
Servings: 6 servings
Calories: 370kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Prep: Preheat oven to 400°F. Grease the baking sheet with olive oil or avocado oil. Pat salmon fillets dry with a paper towel and set them on the baking sheet skin side down.
  • Combine: Mash capers with the back of the fork and finely chop dill. In a small bowl, mix mayonnaise, capers, dill, and salt and pepper until fully combined.
  • Spread: Spoon approximately 2 tablespoons of the mayonnaise mixture over the top of the salmon fillets and spread evenly across to coat the tops.
  • Bake: Bake for 8-14 minutes or until salmon is opaque, flaky, and pulls apart easily with a fork. You may broil the last 1-2 minutes of baking time. See notes for precise cooking time.
  • Serve: Garnish with a slice of lemon and fresh dill and serve.

Notes

Storage: Leftover salmon should be stored in an airtight container in the fridge for up to 2 days. 
Helpful tips:
  • Two pounds of salmon is one whole salmon fillet or 6 cut pieces weighing 5-6 ounces each.
  • Salmon fillets with skin on are best as the skin helps retain moisture.
  • Salmon will continue to cook on the baking sheet with residual heat when you remove it from the oven.
Baking time: Cooking time varies based on the thickness of the salmon fillets. For every ½" of thickness, 4 minutes of bake time is needed. If the fillet is 1" thick, start checking on it around 8-minute mark. Salmon should be opaque and flake easily with a fork and instant read thermometer registers 125°F.
The USDA recommends an internal temperature of 145°F for fish. However, I have found that this dries out the salmon and 125°F is actually when fish is the most succulent and perfectly tender. Cook the salmon to a temperature you are comfortable with. 

Nutrition

Serving: 5ounces | Calories: 370kcal | Carbohydrates: 0.5g | Protein: 34g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 101mg | Sodium: 1042mg | Potassium: 839mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 94IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 2mg

Easy Homemade Honey Lemonade Recipe (3 ingredients!)

This Honey Lemonade recipe is a much healthier version of this summertime favorite with only 2 real food ingredients and a few minutes of hands on time. This lemonade recipe with honey is refreshing, quick, and easy. Plus, I'll show you how to make lemonade with bottled lemon juice so it takes even less time to whip up a pitcher of homemade lemonade.

fresh lemons cut in half and pitcher of lemonade in background on wooden board.

Is there anything more refreshing than fresh lemonade on hot summer days? Not only will your whole family love this honey lemonade recipe, but all neighborhood kids will flock to your house for it.

It's refreshing. Slightly tart and perfectly sweetened with honey. Fresh-squeezed lemonade is one of my favorite things, not just on a hot day, but it's equally delicious during the long winter. You know how I know? It tastes wildly similar to the honey citrus mint tea.

So, skip the store-bought lemonade with excess sugar and make this healthy lemonade recipe instead.

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Why you'll love this Honey Lemonade

  • Only 2 ingredients - This easy honey lemonade recipe calls for only 2 ingredients plus water. And you can use jarred lemon juice if you don't have fresh lemons or the extra time to juice them. I'll show you how to make lemonade with bottled lemon juice so stay with me.
  • Made with nourishing ingredients - Homemade lemonade recipes often call for simple syrup made out of refined sugar. Not this version. This is full of healthy enzymes from the raw honey and lemons are a great source of vitamin C.
  • Customizable - Make it as sweet or as tart as you want. You can also use your sweetener of choice.
  • Super easy to make - It's a great recipe that little ones can make. In fact, it was one of the first things that my youngest son started making in the kitchen. Great for little kitchen helpers and they'll feel so proud!
💭Fun Fact: Legend has it that pink lemonade originated when a circus worker accidentally dropped some red cinnamon candies into a regular batch of lemonade, giving the drink its characteristic pink color.

Ingredients for Honey Lemonade Recipe

Learn how to make a refreshing homemade lemonade recipe with 2 simple ingredients plus water. This easy recipe takes very little time to whip up, so make a double batch so you'll always be ready to cool down with this refreshing drink.

ingredients for homemade lemonade with lemons, filtered water, and raw honey.
  • Lemons: approximately 6-8 fresh lemons is needed to make 1 ¼ cups of lemon juice. You may also use store bought pure lemon juice.
  • Raw honey: a mild honey like wildflower honey is a good choice, as is clover honey. Orange blossom honey works great too. Local honey is ideal as it may help with seasonal allergies and supports your local farmers.
  • Water: you'll need approximately 2 quarts of filtered water - with 2 cups being slightly warm to dissolve honey.

See the recipe card for exact quantities. The best part about this delicious recipe is that you can totally adjust the sweet honey and tart lemon to suit your taste preferences. The amounts listed in the recipe will yield moderate sweet-tart lemonade. Adjust as desired.

Substitutions and Variations

  • Natural sweeteners - this honey-sweetened lemonade is sweetened with nothing else but honey. However, you may use maple syrup or make a simple syrup using turbinado. I would steer clear from agave syrup or straight-up white sugar. To make keto version, add a pinch of pure stevia to taste.
  • Make an adult beverage - add a shot of your favorite hard liquor like tequila or non-GMO vodka for a healthy summer cocktail.
  • Green Tea Lemonade - consider adding chilled green tea in lieu of water to make a refreshing green tea lemonade.
  • Pink lemonade - add a few teaspoons of beet juice or pomegranate juice to give the lemonade a pretty pink hue.

Is Homemade Lemonade Healthy?

The short answer is yes! This recipe for honey lemonade is indeed healthy. But staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in healthy homemade lemonade. Even though it's an incredibly simple recipe, you can take purposeful steps to turn this into a nourishing drink that you'll feel good about.

Use real lemon juice. That doesn't mean you have to squeeze your lemons. By all means, use jarred or bottled lemon juice, but skip the lemon-shaped plastic squeezers. Those have preservatives including sodium benzoate. Your lemon juice concentrate should have nothing but real lemons. I recommend purchasing lemon juice in glass as the plastic can leach when exposed to acidic foods.

Sweeten with raw honey. Skip the artificial sweeteners and high-fructose corn syrup and make this easy homemade lemonade recipe instead. Raw honey is a nutrient powerhouse. It contains essential vitamins, minerals, and antioxidants that can boost your overall health. It's also been used for centuries as a remedy for digestive issues and for boosting the immune system. But look for the raw on the honey label. Or better yet, buy from a local beekeeper.

Don't use hot water. Be sure to use warm water gently in a small saucepan or a tea kettle to dissolve the raw honey so it retains its live enzymes and numerous health benefits.

How to Make Honey Lemonade

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

The recipe for honey lemonade is very straightforward. Dissolve the honey in warm water and combine with lemon juice and you're done.

freshly squeezed lemon juice in a mason jar with lemon scraps to the side.

Step 1. Squeeze lemons

Using a lemon squeezer, squeeze lemons and run the lemon juice through a mesh strainer to catch pulp and seeds. You can skip this step if you are using bottled lemon juice.

glass pitcher with honey and water stirred in with lemon juice to the side and a cut lemon half.

Step 2. Make honey syrup

Add warm water and raw honey directly to the serving pitcher. Stir vigorously to break up the sugar crystals in the honey.

💭Pro tip: Depending on the size and variety of lemons, six fresh lemons will yield approximately 1 cup of fresh lemon juice.
freshly squeezed lemon juice poured into a glass clear pitcher.

Step 3. Combine lemon and honey

Add the squeezed lemon juice to the honey syrup and mix well.

pitcher of lemonade with a long spoon sticking out and a cut lemon half to the side.

Step 4. Fill with water

Fill the pitcher with cold water. Add ice and serve immediately or chill until ready to serve.

Pour into a serving glass with ice cubes, add a sprig of fresh mint and lemon wedge as garnish.

This delicious lemonade can be kept in the refrigerator for up to 2 weeks. It is natural for the lemon pulp to settle on the bottom of the glass or pitcher, give a quick stir or swirl, and enjoy!

Helpful Tips for Homemade Lemonade

Get more juice from lemons - To extract more juice from lemons, roll the citrus first between the palm of your hand and the counter. You may also run it under running warm water to activate the juices.

Invest in rust-proof juicer - Lemon juice is acidic and can erode the paint on some citrus juicers over time. Using a stainless steel juicer will ensure your lemonade will be free from paint. It's great for juicing lemons or limes.

Dissolve honey in warm water - Honey (or any other sweetener) is easier to dissolve in warm water. Gently heat water for the honey syrup in a small pot on low heat or in a tea kettle for a few seconds. If the water is too hot, dilute it with room-temperature water. 

💭Meal Prep Suggestion: If you have a surplus of lemons, squeeze the lemon juice and keep it in the refrigerator for up to 2 weeks or freeze in ice cube tray. You can freeze in 1-cup servings to portion out how much you would need to make a pitcher of honey lemonade.
overhead shot of homemade lemonade with sliced lemons.

Below are some affiliate links that may be helpful to you as you make this homemade lemonade recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

Serving Suggestions

We serve honey lemonade with fresh lemon slices following a hearty dinner like cabbage rolls or sheet pan nachos. The acidity in lemonade pairs well with salty and savory foods. Serve iced cold lemonade with crispy beef tongue recipe or bacon wrapped jalapeno poppers air fryer.

Or you can make a large pitcher of lemonade and serve with a taco bar dinner that has all the favorite fixings like guacamole, pico de Gallo, fermented jalapenos, and roasted peppers. 

Honey Lemonade pairing suggestions

Storage and Reheating Instructions

How long does homemade lemonade last in the refrigerator?

Typically, when I make this my own lemonade it doesn't last long. But occasionally, I would double the recipe and it has lasted us up to 2 weeks with no problems.

The good news about honey lemonade is it never really goes bad unless it was contaminated. But keeping it in an airtight storage container will help prevent that. What may happen over a prolonged time is that the drink may convert to fermented honey lemonade.

To store: Store lemonade in an airtight container like a mason jar so it doesn't get contaminated with other flavors and aromas in the fridge.

Storage containers: These Weck juice jars with lids are excellent for keeping this honey lemonade but you can also use wide-mouth mason jars.

Can you freeze lemonade?

Yes! Lemonade freezes wonderfully and is a convenient way to preserve it for longer.

To freeze: Pour the lemonade into airtight, freezer-safe containers, leaving some space at the top to allow room for expansion. You can also use souper cubes to freeze individual portions. Place in the freezer for up to 3 months. When ready to enjoy, thaw and serve.

overhead shot of fresh lemonade in pitcher and mason jar.

FAQs

What is the difference between honey and raw honey?

The honey vs. raw honey debate has been hot in the wellness community. In short, unless your honey bottle says "raw honey" on the jar, it most likely has been pasteurized destroying all the beneficial enzymes. So be sure to go with raw honey that has not been cut with any other sweetener (no thanks HFCS).

What type of lemons are best for lemonade?

My personal favorite is always Meyer lemons as they are thin-skinned with a very sweet flavor (almost like mandarins). Using Meyer lemons also means you will need less honey to sweeten your lemonade. But Meyer lemons aren't always readily available. Eureka lemons are the more commonly available lemons and will work in this recipe.

How can I make lemonade with bottled lemon juice?

Instead of using fresh lemons you will have to measure out enough lemon juice that you would have gotten from 6-8 lemons. Follow the rest of the lemonade recipe as written in the recipe card. Six to 8 fresh lemons will yield approximately 1-1-¼ cups of lemon juice.

Looking for more related recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

homemade lemonade in pitcher and mason jar
Print Recipe
5 from 5 votes

Easy Homemade Lemonade Sweetened with Honey

This Honey Lemonade recipe is a much healthier version of this summertime favorite with only 2 real food ingredients and a few minutes of hands on time.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: homemade lemonade, honey lemonade, honey lemonade recipe
Servings: 5 servings
Calories: 116kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Stir: Dissolve about ½ cup of honey in 2 cups of warm water in a large pitcher. Mix well to make sure honey is completely dissolved.
  • Squeeze: Squeeze lemons and run the lemon juice through a mesh strainer to catch pulp and seeds. Add 1 ¼ cups of fresh lemon juice to honey water.
  • Combine: Add remaining 1 ½ quarts of water with honey and lemon mixture. Stir gently to combine well.
  • Serve: Chill or pour over ice. Garnish with a slice of lemon and fresh mint and enjoy.

Notes

This recipe makes 2-½ quarts or 5 servings with a serving size of 2 cups.
Storage: Store lemonade in an airtight container in the refrigerator for up to 2 weeks. To freeze, Pour the lemonade into airtight, freezer-safe containers, leaving some space at the top to allow room for expansion. You can also use souper cubes to freeze individual portions. Place in the freezer for up to 3 months. When ready to enjoy, thaw and serve.
Helpful tips: 
  • Honey is best dissolved in slightly warmed water. But be careful not to use hot water as that may destroy live enzymes in raw honey.
  • Get more juice from lemons - to extract more juice from lemons, roll the citrus first between the palm of your hand and the counter. You may also run it under running warm water to activate the juices.
  • Lemon juice: freshly squeezed lemon juice is always best but store-bought lemon juice works too. Look for those stored in glass bottles and with no other ingredients other than lemons.
  • Approximately 6-8 lemons (depending on the size and variety) squeezed will yield 1-¼ cups of lemon juice.
  • Adjust honey as needed. Some lemons are more tart and more sweetener is needed.

Nutrition

Serving: 2cups | Calories: 116kcal | Carbohydrates: 32g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 21mg | Potassium: 80mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 17mg | Iron: 0.2mg

Air Fryer Squash and Zucchini

This is easy no-fuss Air Fryer Squash and Zucchini recipe is made in 20 minutes and is very lightly seasoned with garlic powder, dried parsley and sea salt.

roasted zucchini rounds and zucchini fries on a white plate.

Summer squash and fresh zucchini are abundant during the summer months. It's a great thing that they are such versatile vegetables. They're amazing in sweet treats like brownies or zucchini bread. And they make a great low-carb pasta stand-in.

And of course, zucchini and yellow squash can be roasted and enjoyed as an easy side dish.

In fact, this is a delicious way the whole family can enjoy zucchini and yellow squash during the months of June, July, and August. This time of the year, farmer's markets are robust with this squash and it's even better if it comes from your garden.

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❤Why you'll love this simple side dish

There is much to love about this easy air fryer zucchini recipe.

  • makes an easy side dish in under 20 minutes
  • this great side dish calls for only 5 simple ingredients
  • these seasonal vegetables are readily available and reasonably priced during this time of the year. In America, you can find them year round in your local grocery store.
  • zucchini and summer squash are loaded with vitamins and minerals making it a healthy side dish
  • roasting them in the air fryer to golden brown perfection makes it incredibly delicious
  • naturally Whole30, paleo, and low carb/keto making it an all-around superstar of a side dish
💭Did you know? Squashes are gourds that are then classified as summer squash and winter squash. Zucchini and yellow squash fall under the summer squash category and they are related to melons and cucumbers.
olive oil, zucchini, and yellow squash with seasonings on a cutting board.

🍲Ingredients

This simple recipe is a great way to use your bumper of summer squash.

  • zucchini: look for small to medium squash, up to 8 inches long. The bigger the zucchini, the more seedier and dry they are.
  • summer squash: this is also known as yellow squash or yellow crook neck squash.
  • extra virgin olive oil: you'll only be using a teaspoon of oil and that will be more than plenty.
  • seasonings: a simple blend of garlic powder, dried parsley, and sea salt is all that is needed for these seasoned zucchini

See recipe card for exact quantities and detailed instructions.

💭Good to Know: Unfortunately, zucchini and yellow squash are one of the top 10 foods known to be genetically modified. Therefore, to avoid GMOs, be sure to get organic zucchini and yellow squash.

📖Substitutions and Variations

  • For a nice variety of color, use both the zucchini and yellow squash. But feel free to go all in for zucchini or all yellow squash.
  • Seasoning suggestions: use fresh garlic instead of dried, Italian herbs for a more herbal flare, or add a pinch of red pepper flakes for a bit of heat. A little parmesan cheese would be lovely on these air fryer squash.
  • This is a great option for an easy side dish that is already naturally Whole30, paleo, and keto compliant.
roasted zucchini rounds on white plate.

💭Helpful Tips

  • Using an oil spray helps you reduce the oil consumption as it covers a larger surface area of the zucchini.
  • Toss the squash halfway if using an air fryer with basket. If using a toaster oven air fryer and roasting the squash on the crisper tray, tossing them halfway is not necessary. Cooking time will vary depending on the air fryer.
  • Be sure to roast the zucchini and yellow squash in single layer as much as possible so the zucchini slices do not become soggy.
  • Don't cut the squash into small thin pieces. To help retain it's shape, cut the squash into wedges or thick rounds for best flavor.
💭Make it Nutrient-Dense: Ditch the rancid seed vegetable oil like canola or corn oil. Stick to traditional fats like extra virgin olive oil or avocado oil. And when looking for a good oil spray, check those ingredient labels.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This perfect side dish calls for these ingredients that you will need: zucchini, yellow squash, extra virgin olive oil (or oil spray made with olive oil or avocado oil), garlic powder, dried parsley, and sea salt.

collage on step by step how to make air fryer zucchini.

Step 1. Cut squash

Trim the ends of the zucchini and summer squash. Cut round discs across the squash or half moons.

Alternatively, you may cut summer squash into wedges by cutting it in half lengthwise, then half again, and finally making a cut crosswise.

Step 2. Season squash

In a large bowl, toss the cut zucchini and summer squash with olive oil and garlic powder, dried parsley, and sea salt.

Alternatively, you may use an oil spray to cover more surface area of the squash, thereby, reducing your oil consumption.

Step 3. Spread evenly

Transfer to the basket of the air fryer or spread evenly in one layer across a crisper tray if using a toaster oven air fryer. Do your best not to overcrowd the zucchini. It's okay if they slightly overlap as this may be unavoidable in a basket-type air fryer.

Step 4. Roast squash

Roast zucchini and squash in the air fryer for 10 minutes or until done to your liking. We prefer them with a little crunch.

If using a basket air fryer, toss them gently at the 5-minute mark so they cook evenly. Tossing is not necessary if you're using a crisper tray.

Transfer to a serving dish and garnish with fresh parsley. Serve while still warm.

Below are some affiliate links that may be helpful to you as you make this easy recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

roasted zucchini on air fryer trays with spatula.

🥗Serving Suggestions

This side dish pairs well with most hearty dishes like Instant Pot Sprouted Brown Rice with Beef or this Veggie-Packed Sloppy Joes.

This simple side dish can also be enjoyed with your favorite dipping sauce. I love a good ranch dressing, marinara sauce, or spicy mayo.

❄Storage and Reheating Instructions

To store: leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The squash pieces will release more liquid with time. That is normal.

Storage containers: glass snap containers are perfect for leftovers

To reheat: remove the lid to the leftover container and pop it in the non-preheated air fryer for 5 minutes or until warmed through at 450 degrees Fahrenheit.

💬FAQs

What is summer squash?

Summer squash is a summer fruit that is related to cucumbers, melons and hardy winter squashes and gourds. It has a thin and edible skin, with light flesh. They can generally be eaten raw or cooked and have varying degrees of mild flavor.

Yellow squash, yellow zucchini, and yellow crook neck squash are all very similar and generally can be used interchangeably. Green zucchini is traditionally been the choice of summer squash for side dishes.

How much oil should I use to season zucchini?

You'll be surprised to learn that only 1 teaspoon of oil is needed to coat the squash pieces. Squash has large water content. As soon as the flesh is hit with salt, it will start releasing water that will help coat the squash. To reduce the oil content even more, you may use an oil spray that covers a large surface area. Using an oil spray is a healthy way to enjoy this perfect easy side dish.

Looking for more favorite recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

roasted zucchini on crisper tray.
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5 from 1 vote

How to Roast Zucchini and Squash in the Air Fryer

Roasting zucchini and squash in the air fryer is easy and quick with just a small list of ingredients.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: air fryer squash, air fryer zucchini, roasted zucchini
Servings: 6 servings
Calories: 46kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Preheat air fryer to 425 degrees Fahrenheit.
  • Trim the ends of the zucchini and summer squash. Cut round discs across the squash or half moons. Alternatively, you may cut summer squash into wedges by cutting it in half lengthwise, then half again, and finally making a cut crosswise.
    cut zucchini and yellow squash in bowl.
  • In a large bowl, toss the cut zucchini and summer squash with olive oil and garlic powder, dried parsley, and sea salt.
    summer squash tossed with seasonings.
  • Transfer to air fryer basket or spread evenly in one layer across a crisper tray if using a toaster oven air fryer.
    roasting yellow squash and zucchini on crisper tray.
  • Roast zucchini and squash in air fryer for 10 minutes, or until done to your liking.
    roasted zucchini and yellow squash on crisper tray.
  • Transfer to a serving dish and garnish with fresh curly parsley.

Notes

  • Do your best not to overcrowd the basket or crisper tray. It's best to cook in batches so all pieces cook evenly and brown.
  • To retain texture and shape of the zucchini, don't cut into small rounds or pieces.
  • This recipe is great with any zucchini and summer squash (yellow squash).
  • You may swap oil spray (avocado or olive oil) for the olive oil. This will help use less oil as the spray covers more surface area.
  • If you have a crisper tray (as all toaster air fryers do), flipping the zucchini and squash at midpoint is not necessary. However, if you have a basket air fryer, flip at the 5 minute mark.
  • Seasoning suggestions: use fresh garlic instead of dried, use Italian herbs for a more herbal flare, or add a pinch of red pepper flakes for a bit of heat.
  • Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. Reheat in the air fryer for 5 minutes at 450 degrees Fahrenheit.

Nutrition

Calories: 46kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 395mg | Potassium: 354mg | Fiber: 1g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 1mg

Easy Peach Cobbler in Skillet

Such a classic dessert to enjoy during peach season. This Easy Peach Cobbler is made in cast iron skillet and comes together with minimal ingredients and even less time.

peach cobbler on white plate with cast iron skillet in background

Is there anything better than digging into a warm, juicy and bubbly peach cobbler with melted vanilla ice cream oozing into the crevices of the cobbler topping?

Well, technically, yes. But this Cast Iron Peach Cobbler comes a close second. It's the perfect way to enjoy fresh peaches in their prime.

And the bonus part is that this easy recipe has everything come together in one cast iron pan and in under 40 minutes (because I can't be bothered with peeling the peaches).

Which means less clean up and more time to enjoy this comfort food that is an old fashioned peach cobbler.

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❤Why you'll love this cobbler

Who doesn't love to hit the easy button when it comes to desserts? This Skillet Peach Cobbler comes together effortlessly and all in one pan.

Also, we're skipping the peeling part which basically means this is the easiest peach cobbler you'll ever make.

  • Taste & texture: juicy bubbly sliced peaches topped with crusty cobbler topping makes for the best skillet peach cobbler
  • Level of difficulty: easy!! This is one of the easiest desserts you'll make because it's all done in one pan which also means easy clean up
  • Versatile: make this with regular all-purpose flour or a gluten-free flour blend for a gluten free peach cobbler; enjoy with vanilla bean ice cream or whipped cream

🍲Ingredients

flat lay of peach cobbler ingredients

What I love about this dessert is how simple it is but loaded with flavor. Aside from the peaches, all the ingredients on this list can be found in most any pantry.

  • yellow peaches: you'll need approximately 2 pounds of sweet peaches; peeling is not necessary; I do not recommend white peaches or nectarines
  • turbinado sugar: organic sugar works well too but I prefer to use a mineral rich sweetener in all desserts; coconut sugar is not recommended as it has a very bold flavor that will compete with the peaches but brown sugar is a great swap
  • cinnamon: a little pairs amazingly well with the sugared peaches
  • butter: unsalted melted butter will be combined with the dry ingredients
  • flour: your favorite gluten-free blend works great or use any organic all-purpose flour
  • baking powder: this will help the cobbler give a slight rise
  • vanilla extract: yields a lovely aroma; I have switched to using vanilla powder and love it's potency
  • sea salt: just a smidge to enhance all the other flavors

See recipe card for exact quantities.

💭Good to Know: Turbinado sugar is less processed than regular sugar and is also known most commonly as "raw" sugar. It's a healthier alternative as it still contains molasses and other mineral-rich components.
yellow peaches on white towel with paring knife on side

🍑What are the best peaches for Peach Cobbler?

Traditionally, yellow peaches have been the choice of peach for classic Peach Cobbler. And let's just stick to tradition here. I would not recommend white peaches or nectarines for this recipe.

The yellow peaches are bountiful around this time and the farmer's market is the best place to find them. Juicy, full of flavor, perfectly ripe.

As far as how ripe a peach should be? Well, that's a personal preference. I love a nice bite when I dig into the peach cobbler. If you want more of a jammy peach filling, go with fully ripe peaches.

I try to find peaches that are still firm to touch and give very little. It's also much easier to remove the pit and cut them into perfect wedges when they are slightly firm like that.

🚫Dietary Substitutions

If you are gluten-free, this recipe would work great with a gluten-free flour blend that has cup for cup measurement. I love Arrowhead brand that is organic and comes with clean ingredients.

It does contain xantham gum but that is often needed to achieve that chewy texture. Otherwise, the ingredients are excellent.

Though not recommended, you can make this dairy free by using ghee or coconut oil instead of butter.

peach cobbler with ice cream on plate

💭Helpful Tips

  • 🕐Time Saving Tip: This recipe already skips the peeling but you can save time in another way. Work your way through the peaches in random cuts instead of cutting them into wedges to save time. (This is especially helpful if peaches are super ripe.)
  • 💲 Money Saving Tip: Frozen peaches work great if that is all that is available to you! Give yourself extra time at the stovetop to bring them to warm temperature.
  • 🗓Make-Ahead Tip: This easy peach cobbler recipe is a perfect freezer dessert. Make well in advance up to a week, if stored in the refrigerator, and 3 months if kept in the freezer.
💭Did you know? Cobblers, crisps, and crumbles may appear similar but they have very distinct differences. Cobbler has a denser topping while crisps and crumbles are much lighter with oats and nuts, resembling a streusel finish.

🍳Peach Cobbler in Cast Iron Skillet?

Why is it necessary to use a cast iron skillet for this peach cobbler?

Because it can easily go from the stovetop (where we soften fresh juicy peaches) to preheated oven to make this simple peach cobbler.

The best pan to use 10-inch cast-iron skillet because it's small enough to give a good serving of peach cobbler and large enough to contain everything.

👩🏽‍🍳How to Make Peach Cobbler in Cast Iron Skillet

The complete printable recipe is below in the recipe card for your convenience.

This Easy Skillet Peach Cobbler recipe calls for these ingredients that you will need: yellow peaches, turbinado sugar, cinnamon, unsalted butter, all-purpose flour or gluten-free flour, baking powder, and sea salt.

Step 1. Prepare the peach filling

collage of preparing peaches for peach cobbler

Prepare peaches by cutting them in half around the pit. Cut peaches into quarters, then into into smaller wedges.

Add the sliced peaches to a 10" cast iron skillet. Sprinkle turbinado sugar and cinnamon over it. Cook gently on medium heat stirring frequently.

Once you see the sugar caramelize and peaches start to soften, take off heat.

Step 2. Make the cobbler topping

collage of peach cobbler mixing flour and topping

Melt butter in a small saucepan over medium high heat or in the microwave for 30 seconds.

In a small bowl, combine all the dry ingredients: flour, turbinado sugar, baking powder, vanilla extract or powder, and sea salt.

Pour butter into the flour mixture and combine well with a fork until it's mixed thoroughly and crumbly.

Step 3: Bake the cobbler

baked peach cobbler to golden brown

Spoon the combined cobbler over the peach mixture, spreading it evenly towards the sides.

Bake in a pre-heated oven at 375 degrees Fahrenheit for 25 minutes or until it's golden brown and the sides are bubbly.

Pull the cobbler out of the oven, sprinkle with an additional tablespoon of turbinado sugar and broil for 1-2 minutes on high heat to get that golden crust.

Remove from oven and rest for 10 minutes for juices to settle. Serve warm peach cobbler with a scoop of vanilla ice cream.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

♨️Storage and Reheating Instructions

To store: Store leftovers in an airtight container in the refrigerator for up to 1 week. Keeping it in containers that can go straight from refrigerator to the toaster oven is super convenient. This cobbler can also be kept in the freezer for up to 3 months.

Storage containers: These storage containers are super convenient as they are refrigerator, freezer, and oven safe making it easy to store and reheat.

To reheat: Take of the lid if using a storage container and warm the cobbler in a non-preheated toaster oven (I have a toaster air fryer that is excellent at this) for 5 minutes at 375 degrees Fahrenheit and 10 minutes if frozen.

cast iron skillet in background with peach cobbler on a plate with ice cream.

💬FAQs

Can you use canned peaches for peach cobbler?

This peach cobbler is best with fresh peaches. I have not tried this recipe with canned peaches. Most canned fruits, however, contain additional sugar that is not necessary and is therefore, not recommended in this recipe.

Can I make this with another fruit?

If you can't find fresh peaches, instead of canned peaches, I would recommend trying the cobbler topping with another fruit or berries like blackberries, strawberries, and raspberries for a Berry Cobbler. This cobbler recipe also would work great with apples.

Do I have to peel peaches for Peach Cobbler?

No! There is so much flavor and nutrition in the skin of peaches that it would be a shame to let that go to waste. When gently cooked to tender perfection on stove-top and later in the oven, they are perfectly soft and flavorful. Peeling them is unnecessary and simply adds more work.

Looking for more easy desserts? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

peach cobbler with vanilla ice cream on white plate.
Print Recipe
5 from 2 votes

Peach Cobbler in Cast Iron Skillet

Such a classic dessert to enjoy during peach season. This Easy Peach Cobbler is made in cast iron skillet and comes together with minimal ingredients and even less time.
Prep Time15 minutes
Cook Time30 minutes
Resting time5 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: cast iron skillet cobbler, peach cobbler, peach cobbler skillet
Servings: 6 servings
Calories: 423kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Peach Filling

  • 2 pounds yellow peaches approximately 5-6 peaches
  • 1 ½ tablespoons turbinado sugar see notes for other sweetener options
  • ½ teaspoon cinnamon

Cobbler Topping

  • ¾ cups unsalted butter, melted
  • 1 cup gluten free flour or regular all purpose flour if not gluten-free
  • ½ cup turbinado sugar
  • 1 ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Serving Suggestions

  • 1 tablespoon turbinado sugar
  • vanilla ice cream or whipped cream for serving

Instructions

  • Preheat oven to 375 degrees Fahrenheit.

Peach Filling

  • Cut peaches into 1/16th wedges: (cut in half, remove pit, cut in half again, making 4 quarters and cut those quarters into 4 pieces). Add to the cast iron skillet.
    sliced peaches in cast iron skillet
  • Sprinkle 2 tablespoons of sugar and ½ teaspoon cinnamon over the peach wedges and gently cook on medium-low heat for 5 minutes. When peaches are softened slightly and sugar has caramelized, turn off heat.
    Peach cobbler in cast iron with cinnamon.

Cobbler Topping

  • In a medium bowl, combine ¾ cup melted butter, 1 cup flour, ½ cup sugar, 1 ½ teaspoons baking powder, 1 teaspoon vanilla extract, and ½ teaspoon sea salt. Mix thoroughly until a crumbly cookie-dough consistency forms.
    peach cobbler topping in mixing bowl
  • Spoon this mixture over the peaches, spreading evenly across.
    cobbler into peach filling

Baking Peach Cobbler

  • Bake peach cobbler for 25 minutes. The sides should be juicy and bubbly.
  • Sprinkle about 1 tablespoon of turbinado sugar on the cobbler crust and broil for 1 minute on high or until golden brown.
    adding turbinado to peach cobbler for crust.
  • Remove from oven and allow the juices to settle. Serve warm with a scoop of vanilla ice cream.
    peach cobbler in cast iron skillet with ice cream scoop

Notes

  • Other sweetener options are unrefined organic sugar, maple syrup, honey, or coconut sugar. Maple sugar is another great option but reduce to 1 tablespoon if using in peaches. Maple sugar is not recommended for the cobbler topping.
  • For more potent vanilla essence, you may use ¼ teaspoon of vanilla powder instead of vanilla extract.
  • Leftovers can be stored in the refrigerator in an airtight container for 7 days or freezer for up to 3 months.

Nutrition

Calories: 423kcal | Carbohydrates: 52g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 218mg | Potassium: 300mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1202IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 1mg

Easy Beef Liver Pâté Recipe

A nutrient-dense appetizer, this Easy Beef Liver Pate recipe starts with browning onions in butter and blending to luscious consistency with cream, coconut aminos, and seasonings.

beef liver pate in a ramekin with sourdough bread

Liver pâté is a meat spread made with poultry or beef livers, healthy fat and various seasonings. It's usually served as an appetizer with crackers or crusty bread.

In many cultures, liver pâté is considered a delicacy filled with great flavor and nutrition. Often, it was a favorite food to serve on special occasions. Foie gras is a French specialty made of duck or goose livers but liver from other animals can also be used to create this nutrient-dense appetizer.

This Easy Beef Liver Pâté recipe is full of amazing flavor and is whipped together in under 30 minutes.

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❤Why you'll love this recipe

  • Taste & texture: deeply flavorful with hints of natural sweetness boasting a creamy rich texture
  • Nutrient dense: the benefits of liver are many - it is one the most nutrient-dense foods you can have (more on that below)
  • Level of difficulty: easy-moderate but quickly made in a skillet and processed to smooth texture in a food processor
💭Good to Know: Pâté, pronounced pa-tei, is nothing more than a spread of pureed deeply seasoned meat like beef or chicken liver. It's a great way to enjoy the benefits of this nutrient-dense food.
close up of beef liver pate in green ramekin

Beef Liver Benefits

Not many foods are worthy of the title superfood. Liver is one of them, however.

Once a traditional and coveted food source, it has since moved to the sidelines making way for lean muscle cuts.

But almost all traditional cultures have prized organ meats like brains, heart, and livers. Organ meats are rich in fat-soluble vitamins A and D, as well as essential fatty acids, and a whole spectrum of trace minerals. It truly is a potent superfood.

Liver in particular provides an abundance of vitamin B12, copper, zinc, iron and antioxidants to help remove toxic substances from the body.

In addition to it's excellent nutrient profile, beef liver is rich in high-quality protein as it provides all the essential amino acids (source). Lastly, it is considerably lower in fat compared to protein content than other cuts of meat. (source)

So this once treasured food source can make it's way back to your kitchen table and serve as the nutritional powerhouse that it is.

🍲Ingredients for Beef Liver Pate

  • beef liver: be sure to use grass-fed, grass-finished beef liver for maximum nutrition; your local farmer's are your best sources for organ meats
  • butter: this gives form, flavor, and great texture to the liver pâté
  • onion: browned in butter this adds amazing flavor
  • coconut aminos: served as a liquid to thin out and adds wonderful acidity and flavor
  • heavy cream: like the coconut aminos, the cream helps to thin out the pate and adds flavor and rich texture
  • seasonings: a simple blend of garlic powder, paprika, white pepper, and sea salt is all that is needed

Some recipes call for soaking the liver in milk or lemon juice to extract impurities and remove that liver taste but I find that that's not necessary because of all the flavors present in the pate.

See recipe card for exact quantities.

cooked beef liver in stainless steel frying pan

📖Substitutions and Variations

  • Spicy - add a pinch of cayenne to the pate and top with chili pepper flakes as garnish
  • Herbs - fresh thyme, oregano, rosemary, or dried parsley are all great herbs to add to the pate but start low (as some can be very potent) and adjust as desired
  • Chunky - don't blend to smooth consistency and give a chunky texture for a varied pate
  • Add depth - use red wine instead of coconut aminos and swap butter with extra virgin olive oil for more depth of flavor (it will also hide more of that gamey flavor)
  • Dairy-free - swap ghee for butter and coconut cream for heavy cream for a completely Whole30 and paleo pate. You can also add mayonnaise to add flavor and richness. Or for extra flavor use bacon fat or duck fat.
  • Low carb - the liver pate as per recipe card is already low carb and keto - just enjoy with vegetables like cucumber slices or low carb crackers

💭Helpful Tips

  • Remove membrane. Some livers already have this removed but if not, it's that white stringy film that is easily removed by gently pulling it. Removing this will ensure the best, smoothest liver pate.
  • Start with hot pan. Stainless steel is porous so you want to make sure the frying pan is hot and butter completely melted before adding the onions.
  • Don't overcook the liver. Doing so will dry the liver and yield a rubbery texture. Take off heat as soon as you no longer see pink in the meat.
  • Thin the pate with additional tablespoon of cream or half and half. You can also add bone broth or wine to thin it more if necessary.
  • Use a food processor. Some things you can get away using a immersion blender (stick blender), this is not one of them. Use a high speed blender or food processor to achieve that creamy texture.
  • Freeze for later. This beef liver pate freezes wonderfully. Just transfer into freezer trays with ½ cup portions like these then transfer to large freezer bags.
💭Looking to add more liver to your diet? Consider adding a few tablespoons of grated liver to each ground meat dish. It will be unnoticeable in taste but high in nutrition.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This Beef Liver Pate calls for these simple ingredients: beef liver, yellow onion, butter, heavy cream, coconut aminos, garlic powder, paprika, white pepper, and sea salt.

step by step how to cook beef liver pate

Step 1. Butter

In a large stainless steel pan, melt butter over medium heat.

Step 2. Onions

Add diced yellow onions and saute until translucent with a few brown spots. While onions are cooking, prepare the liver.

Pat dry with paper towels, removing all excess blood. Chop up liver into ½" size pieces.

Step 3. Liver

Clear the center of the pan, moving the onions to the edges. Add the chopped liver to the center and gently flip the the liver pieces as they turn from red to brown.

Step 4. Combine

Continue to flip the meat every few seconds so it doesn't brown. You don't want any maillard reaction (browning) but instead gently cook the liver just until there is no more pink.

Incorporate the onions into the liver.

steps 5 and 6 on how to make liver pate

Step 5. Rest of ingredients

When liver is fully cooked, remove from heat and allow to rest for 5 minutes to slightly cool.

Transfer liver and onions to your food processor or blender. Add remaining ingredients: heavy cream, coconut aminos, garlic powder, paprika, white pepper, and sea salt.

Step 6: Blend & Chill

Blend on medium-high speed until smooth.

Transfer to an airtight container and refrigerate until fully chilled. Or transfer to freezing trays with small size portions and freeze. 

💭Did you know? Liver is one of the most nutrient-dense foods one can consume. Packed with essential nutrients, it's high in protein, low in calories, and rich in vitamins.

🥗Serving Suggestions

Liver pate has traditionally been served as a delicious appetizer. This recipe makes a large batch. Half or double as needed.

It's great with toasted sourdough baguette or seed crackers. Likewise, liver pate can be enjoyed with veggies like carrot and celery sticks. For a more fancy fare, scoop a tablespoon or two into an endive leaf and garnish with fresh curly parsley.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

❄Storage and Freezing Instructions

To store: store liver pate in a closed container in the refrigerator for up to 2 weeks. The surface may become discolored with time. That is normal and a natural process of oxidization. You may seal with plastic wrap to remove any oxygen or just give a quick stir and enjoy.

Storage containers: pretty Weck jars with airtight lids, another option is ramekins with lids that can go straight from refrigerator to table, but any storage container with a lid will work great.

To freeze: I love freezing pate in small portioned size freezing trays with lids like Souper Cubes (this is a fantastic set that comes with 4 different size portions), then pop them out and transfer to freezer bags. To thaw: transfer a portion to the refrigerator over night and it should be ready to enjoy by morning.

💬FAQs

Does liver need to be soaked?

Some recipes call for soaking the liver in milk or lemon to remove some of that gamey taste. I find this Easy Beef Liver Pate recipe has so much flavor that soaking is not necessary and may in fact leave an unappetizing after taste.

How long does beef liver pate last?

In the refrigerator, beef liver pate can last up to 2 weeks if stored properly in an airtight container. In the freezer, liver pate is good for up to 3 months. 

Looking for more healthy appetizers? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

beef liver pate in green ramekin
Print Recipe
4.65 from 71 votes

Easy Beef Liver Pâté

A nutrient-dense appetizer, this Easy Beef Liver Pate recipe starts with browning onions in butter and blending to luscious consistency with cream, coconut aminos, and seasonings.
Prep Time10 minutes
Cook Time10 minutes
Resting time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American, European, Traditional
Keyword: beef liver, beef liver pate, easy beef liver pate, liver pate
Servings: 16 servings as appetizers
Calories: 108kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 4 tablespoons pastured butter or ghee
  • 3 cups yellow onion, chopped about 1 large onion
  • 1 ½ pounds beef liver, membrane removed and cut to ½" pieces
  • 3 tablespoons heavy cream or coconut cream
  • 2 tablespoons coconut aminos
  • 2 teaspoon garlic powder
  • 1 ½ teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon white pepper

Instructions

  • In a large stainless steel skillet, melt butter on medium heat.
  • Add chopped onion and saute until translucent, approximately 5-6 minutes. Move the onions to the edges of the pan and add chopped liver to the center. Cook the liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.
  • Take the onions and liver off heat and cool for 5 minutes. Transfer it to a food processor. Add heavy cream, coconut aminos, garlic powder, sea salt, paprika, and white pepper and blend on medium-high speed until smooth.
  • Add more salt if necessary and pulse a few more times to blend well. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Notes

  • Most livers have membrane removed but if not, it's a white film that should easily be pulled off.
  • Start with a hot pan and don't overcook the liver to avoid dry and rubbery texture.
  • Use a food processor for smooth consistency. Stick blender will not work.
  • Flavor variations: use red wine instead of coconut aminos; olive oil instead of butter for a richer depth of flavor; add fresh herbs like thyme and rosemary; add a tablespoon of mayonnaise.
  • Store in the refrigerator in an airtight container for up to 2 weeks or freezer for up to 3 months.
  • Recipe makes 3 cups or 16 servings. Serving size is 2 ounces.

Nutrition

Serving: 2ounces | Calories: 108kcal | Carbohydrates: 5g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 315mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7377IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 2mg

This post was originally published October 2018 but has since been updated to include helpful information.