Recent Recipes

Air Fryer Croutons

These 10-minute easy Air Fryer Croutons are deliciously crunchy and baked to golden brown perfection in an air fryer. It's a great way to give leftover bread new life.

seasoned bread cubes in a weck jar spilled over.

Have you ever wondered for a simple recipe like croutons why store bought versions have a long list of questionable ingredients?

Besides the rancid seed oils that are used, croutons off the store shelves are often filled with modified corn starch and maltodextrin.

And yet croutons are one of the easiest things you'll make at home. In fact, I have been using this simple recipe for years and now that I have an air fryer - it comes together even quicker.

It's a great way to use up old bread before it goes bad and adds great texture to your favorite salads and soups.

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❤Why you'll love these croutons

If you've been waiting for an easy air fryer croutons recipe - look no further. It literally comes together with only 1-minute prep time and 3 simple ingredients. I make a batch of homemade croutons at least a few times a week. And it is so easy!

No melted butter. No tossing and turning in a large bowl. No flipping half way through. It all comes together on the same sheet which means less clean up.

This is such a forgiving recipe because croutons are generally a topping to another bigger meal like Caesar Salad or a hearty soup - you really can't go wrong with these perfect croutons.

Taste & texture: savory and salty cubed bread that is crunchy on the outside and perfectly tender on the inside. These are deliciously addicting.
Level of difficulty: super easy and a great recipe for little hands
Versatile: use whatever bread you have on hand with whatever seasonings your pantry holds
Comes together fast: as in 60-second prep time is all you need. I don't even bother tossing all the bread cubes together with the oil and seasonings.

🍲Ingredients in Air Fryer Croutons

flat lay of leftover bread with avocado oil spray and seasonings.

any stale bread: sourdough is what I've been using lately but this method works with any type of bread: gluten-free bread, French bread, fancy bread or your favorite white sandwich bread
good quality oil: for more milder croutons, stick with a neutral flavored oil like avocado oil and save the extra virgin olive oil for fancier croutons.
seasonings: I usually use whatever is most convenient to grab but Italian seasoning, herbes de provence, and dried ranch seasoning are both great. As are a simple garlic powder, onion powder, sea salt, and dried parsley blend.

See recipe card for exact quantities but remember - you can't mess these up.

💭Pro tip: Using an oil spray like avocado oil spray covers more surface area on croutons without leaving excess oil on the baking sheet. And it's a lot easier because no tossing is needed.

golden brown croutons in a baking sheet.

📖Substitutions and Variations

Tex Mex - season the bread cubes with taco seasoning for a taco salad
Cheese & Garlic - add grated Parmesan cheese and minced garlic for a zesty and hearty texture (this would be amazing using dark bread like rye)
Hot & Spicy - add a pinch of cayenne or two to really bring on the heat
Sweet - toss the cubed bread with some cinnamon sugar for fruit salads

The best thing about making homemade croutons is that you can use your favorite bread and your favorite seasonings. That means gluten-free bread will work and give you the most delightful gluten-free croutons! Paleo bread is also a great option for healthy croutons.

Of course you may also use fresh bread as literally any kind of bread will work in making these croutons.

💭Helpful Tips

🕐Time Saving Tip: use oil spray and pre-made seasonings to shave time
💲 Money Saving Tip: this is a great money saving recipe as you are repurposing leftover stale bread and giving them new life!
🗓Make-Ahead Tip: these croutons are great up to a week in an airtight container

💭Make it Nutrient-Dense: Using good quality oil is paramount to a healthy kitchen. If using an oil spray, check the ingredient label to make sure it doesn't have anything else but oil.

👩🏽‍🍳How to Make Air Fryer Croutons

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

These air fryer recipe calls for these ingredients that you will need: stale bread, avocado oil (or oil spray), dried seasonings and sea salt.

Step 1. Cut & Season

collage of 4 photos on how to make croutons.

Cut day-old bread into ½" cubes and spread them evenly in a single layer on a small baking sheet. Spray the cubed bread with oil and sprinkle seasonings over the bread. You may toss everything together with your hands or skip this step (I don't bother with this).

If using a basket-type air fryer, toss everything in a large bowl. And transfer to the air fryer basket.

Step 2. Bake

collage of croutons in toaster oven and golden brown croutons.

Bake the croutons for 8 minutes in a convection-type air fryer or until golden brown. Start checking at the 6 minute mark in the basket-type air fryers to make sure you don't over bake.

💭Did you know? Basket-type air fryers usually cook foods quicker than toaster-oven type fryers because the capacity is usually smaller and air circulates quicker.

Step 3: Cool & Serve

golden brown croutons spilled out of jar over white towel.

Remove croutons from air fryer and allow to completely cool before serving.

Serve over soups and salads or store in an airtight container.

🔪Helpful Tools & Links

Below are some 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.

Tools: chef knife, cutting board, large mixing bowl, extra-large air fryer,
Ingredients: avocado oil spray, real salt, herbs de provence, Italian seasoning

🥗Serving Suggestions

These croutons are great on their own because they are that good. At least that's how my husband eats them. But of course, croutons are traditionally served as a topping on a green salad like Caesar Salad (our most favorite salad) or this Harvest Kale Salad.

Croutons can also be added to your favorite soups like tomato soup, Hearty Vegetable Soup or this Sorrel and Potato Soup.

❄Storage Instructions

To store: If your house is humid, store leftover homemade croutons in an airtight container for up to one week. They can be left uncovered if house is low in humidity.

Storage containers: these containers are amazing for their air-lock mechanism but any airtight storage container will work; I don't recommend silicone baggies as they are not airtight.

💬FAQs

How long do homemade croutons last?

Homemade croutons are best the first two days. But depending on the humidity of your home, if stored properly in an airtight container, they can last up to one week at room temperature. Do not refrigerate as they will draw moisture.

Why did the homemade croutons soften after baking?

Homemade croutons may soften if improperly stored and exposed to moisture (in the air or on surface). To crisp them up, just pop them back in the air fryer for a few minutes at 400 degrees Fahrenheit and that should restore them to their glorious crispy croutons.

Can I make these in a basket-type air fryer?

Yes, this recipe is originally made in a toaster-type air fryer using a small baking sheet but it can easily be modified to use a basket-type air fryer. Using the same temperature but reducing the time by a few minutes. Start checking on them at around the 7 minute mark.

Looking for more related how-to's? 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!💚

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5 from 2 votes

Easy Air Fryer Croutons

These 10-minute easy Air Fryer Croutons are crunchy and baked to golden brown perfection in an air fryer. It's a great way to give leftover bread new life.

Prep Time2

Cook Time8

Total Time10

Course: Condiment

Cuisine: American

Keyword: air fryer croutons, air fryer jalapeno, croutons

Servings: servings

Calories: 47kcal

Author: Anya @ Prepare & Nourish

Ingredients

8 ounces leftover bread
1 tablespoon avocado oil (or spray) or extra virgin olive oil
2 teaspoons Italian seasoning
½ teaspoon sea salt

Instructions

Preheat air fryer to 400 degrees Fahrenheit. Cut stale bread into ½" cubes and spread them out in single layer on a small baking sheet.
Spray or drizzle oil generously over the bread cubes. Season with salt and and seasonings and toss gently. Spread evenly across the sheet in single layer.
Air fry the croutons for 8 minutes or until golden brown and crispy.
Remove from heat and allow to cool completely. When cooled, transfer to airtight container.

Notes

Eight ounces of bread should make approximately 4 cups. Serving size is ¼ cup.
Store croutons in an airtight container at room temperature for up to 2 weeks.
To sub Italian seasoning use any combination of rosemary, oregano, garlic powder, and dried parsley to make 2 teaspoons.
For basket air fryers: toss bread with oil and seasonings in a bowl; you may need to air fry croutons in batches depending on the size of your fryer.
To crisp up croutons: pop the croutons in the air fryer for a few minutes.

Nutritional information is based on the use of sourdough bread and avocado oil.

Nutrition

Spicy Pork Ramen Recipe

This Spicy Pork Ramen recipe boasts an easy 5-ingredient marinade and your favorite seasonal veggies and is perfect for an easy weeknight meal.

spicy pork with broccoli and ramen in a white bowl with chop sticks.

We're not big pork people but when we do have pork, it is loaded with flavor.

And this Spicy Pork Ramen recipe is no different. The pork tenderloin is first marinated in a sweet and spicy concoction. Then browned in a deep frying pan, tossed with equally charred vegetables and spooned over your favorite ramen noodles.

Because it's packed with so many vegetables, salad is not necessary but if you insist, this Asian Cucumber Salad would make a great accompaniment.

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❤Why you'll love this Spicy Pork Ramen

Before we get to all the reasons why you need this recipe in your life, let's first unpack something.

Generally, ramen is known as a Japanese noodle soup - a combination of rich flavored broth with their distinct noodles. This recipe is not a soup. I wanted a pork ramen recipe that can be enjoyed throughout all the seasons, including our sweltering California summers.

And this one fits the bill:

Taste: spicy and sweet with a delectable umami flavor, this dish is packed with so much flavor
Texture: tender pork, crunchy vegetables, and velvety sauce over a bowl of al dente ramen
Level of difficulty: moderate-easy, it can get a little hairy towards the end as the pork and veggies are cooked quickly but otherwise fairly easy
Picky eaters: tone down the spice for more sensitive palates and use your/their favorite veggies

🍲Ingredients

This recipe has minimal ingredients to get maximum flavor.

pork tenderloin: this is the best cut of pork for this recipe but I've also used pork chops and pork steak; you want to use about 1-½ pounds of pork but a size anywhere between 1.3 and 1.8 pounds will work for this marinade
marinade: soy sauce, coconut sugar, chili garlic sauce, ginger, and garlic
vegetables: green bell pepper, baby broccoli, and mung bean sprouts
hoisin sauce: this is my favorite brand and it will bring everything together and is necessary to get that velvety, luscious texture
ramen noodles: We love this organic brand of gluten-free ramen made with brown rice and millet but use your favorite type of noodles.

See recipe card for exact quantities.

💭Good to Know: Genetically modified soybeans make up 94% of all US soybean crop. To avoid GMOs in your food, choose organic soy sauce if budget allows.

fried pork tenderloin pieces and vegetables in deep frying pan.

📖Substitutions and Variations

Soy Sauce Alternative - coconut aminos or liquid aminos are great soy-free alternatives
Chili Garlic Sauce - use your favorite brand of chili sauce but it will vary in spiciness. Add more heat by using this Gochugang paste (it is fiery!)
Coconut sugar: brown sugar is a great sub
Kid friendly - keep the heat down by just using a few teaspoons of chili garlic sauce
Veggies: swap the bell peppers, broccoli, and mung bean sprouts and use any variety of your favorite vegetables. Some great options are asparagus, bok choy, green beans, julienned carrots, mushrooms, and snap peas.
Rice: enjoy this spicy pork and vegetables over a bed of rice

💭Make it Nutrient-Dense: If using rice, cook it in bone broth for additional health benefits. Check out this post on How to Cook Perfect Rice in Instant Pot.

wooden board with veggies like broccoli, mung beans, bell peppers, green onions.

🚫Dietary Substitutions

This recipe is so versatile and can be suited to fit your dietary needs.

The only questionable ingredient in this recipe could be the chili garlic sauce because it may have a long list of ingredients, depending on the brand.

Unless you find squeeky clean hoisin sauce, that can be another problematic ingredient but this is a great brand with good ingredient list. If you choose to omit hoisin sauce for dietary reasons, I would suggest making a simple slurry of coconut aminos and arrowroot starch to imitate that velvety texture and emit that delicious umami flavor.

💭Helpful Tip: Reading the ingredient list on packaged foods is a good practice to make sure you are getting the cleanest products available to you.

meat, green vegetables, and ramen in a white bowl with pan in background.

💭Helpful Tips

🕐Time Saving Tip: use the convenience of jarred or frozen minced ginger or garlic; you can marinade the pork up to 24 hours shaving precious minutes during rush hour dinner time.
💲 Money Saving Tip: use whatever crunchy veggies are in season and on sale; pork tenderloin often goes on sale - stock up when it does
🗓Make-Ahead Tip: double the marinaded pork and freeze for a future easy meal

💭Helpful Tip: Tamari is a fermented soy sauce but has a thicker consistency and richer flavor than regular soy sauce. It works exceptionally well in recipes like this Spicy Pork Ramen Noodle.

👩🏽‍🍳Step-by-Step Instructions

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

This Spicy Pork Ramen recipe calls for these ingredients that you will need: pork tenderloin, marinade ingredients: soy sauce, coconut sugar, chili garlic sauce, ginger, garlic, veggies like broccoli florets or baby broccoli, green bell pepper, ming bean sprouts, hoisin sauce, and avocado oil for frying. Additional sea salt to taste if necessary.

Step 1. Marinade pork

collage of darm meat marinade and cut pork with mixed marinade.

In a medium bowl, combine soy sauce, coconut sugar, chili garlic sauce, fresh ginger, and minced garlic.

Cut pork tenderloin into thin slices. Toss the pork with the marinade, cover and marinade for at least an hour or overnight for best flavor.

If you only have time to marinade for one hour, you can leave it out at room temperature but anything beyond that should be refrigerated. Remove from refrigerator 30 minutes prior to cooking to allow the meat to come to room temperature.

While pork is marinading, prepare the vegetables. Cut the bell pepper into strips and broccoli into bite-size florets.

Step 2. Cook pork

photo collage of marinated pork and cooked pork in pan.

Heat two tablespoons of avocado oil in a deep frying pan over medium-high heat. Add pork to pan, spreading evenly in single layer to not overcrowd. You will need to cook pork in 2 batches, possibly adding more oil as needed between the batches.

Cook for approximately 3 minutes then flip the pork pieces and cook the other side another 3 minutes or until fully cooked through. There should be no pink.

Remove from pan and set aside.

Step 3: Cook vegetables

collage of 4 photos cooking bell peppers, broccoli, mung bean sprouts, and cooked pork added.

Add more avocado oil. Add bell pepper strips and broccoli and cook for approximately 2-3 minutes or just until slightly charred.

Push the bell peppers and broccoli to the sides of the pan, creating a well in the center. Add mung bean sprouts and hoisin sauce. Close the lid and allow the steam to soften vegetables for two more minutes. It will release delicious cooking liquid that will create the most addictive sauce for this ramen bowl.

Transfer the meat back to the pan and gently toss with vegetables to combine everything. Taste for salt and season if necessary.

Scoop over cooked ramen noodles, garnish with spring onions and black sesame seeds.

🔪Helpful Tools & Links

Below are some 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.

Tools: chef knife, cutting board, mixing bowl, deep frying pan with lid,
Ingredients: soy sauce tamari, chili garlic sauce, organic hoisin sauce, real salt, gluten-free ramen noodles

ramen with meat and veggies spooned over

🥗Serving Suggestions

The most obvious way to serve this spicy pork is over your favorite ramen noodles. But over a bed of rice is also a good option. I personally prefer to enjoy this on it's own without anything. I find that the tender mung bean sprouts already give a noodle-y type of shape and texture.

Some fun garnish ideas are green onions, sesame seeds, and red chili flakes for extra heat. A drizzle of sriracha sauce and sesame oil adds a fancy touch.

These Spicy Pork Ramen bowls are packed with so many vegetables that I don't find it necessary to add a side or salad to it. A small fermented condiment like kimchi or a garnish of fermented jalapenos is always in order though.

If you're serving company and insist on a refreshing side salad, consider this Asian Cucumber Salad or this popular Cabbage Cucumber Salad.

♨️Storage and Reheating Instructions

To store: any leftovers can be stored in airtight containers in the refrigerator for up to 4 days. Keep the ramen separate from the pork and vegetables. The veggies will release more liquid with time.

Storage containers: glass snap containers are perfect for leftovers

To reheat: gently reheat spicy pork and vegetables in a small covered saucepan over medium heat until pork is heated through.

pork and ramen in white bowl with stainless steel pan.

💬FAQs

What kind of pork is best for these bowls?

Tenderloin is best for this recipe as it has a perfect balance of fat and lean meat. It works great in the marinade too and cooks quickly. However, I have made this recipe with both pork chops and pork steak with great results. Steak was exceptionally tender and so amazingly delicious.

How can I easily slice the tenderloin into thin slices?

To make it easy to slice the tenderloin, pop it in the freezer for 30 minutes to slightly solidify. It will be very lightly frozen but that should make the slicing into uniform pieces easier.

How can I make this into a ramen noodle soup?

This recipe is best suited as a bowl without broth. However, you can add deeply flavored hot broth over your ramen noodles and spoon the spicy pork and vegetables over it.

Looking for more easy dinners? 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!💚

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5 from 1 vote

Spicy Pork Ramen Recipe

This Spicy Pork Ramen recipe boasts an easy 5-ingredient marinade and your favorite seasonal veggies and is perfect for an easy weeknight meal.

Prep Time10

Cook Time20

Marinating Time1

Total Time1 30

Course: Main Course

Cuisine: Asian

Keyword: pork ramen, spicy pork, spicy pork ramen

Servings: servings

Calories: 516kcal

Author: Anya @ Prepare & Nourish

Equipment

deep stainless steel frying pan

Ingredients

1.5 pounds pork tenderloin
4 tablespoons coconut sugar
4 tablespoons soy sauce
3 tablespoons chili garlic sauce
2 tablespoons ginger
1 tablespoon minced garlic
3 tablespoons avocado oil
12 ounces broccoli cut in bite-size florets
1 green bell pepper cut in strips
9 ounces mung bean sprouts
10 ounces ramen noodle 4 noodle cakes
¼ cup hoisin sauce
sea salt to taste
sliced green onions and sesame seeds to garnish

Instructions

Marinate pork tenderloin

In a medium bowl, whisk together 4 tablespoons soy sauce, 4 tablespoons coconut sugar, 3 tablespoons chili garlic sauce, 2 tablespoons minced ginger, and 1 tablespoon minced garlic.
Thinly cut 1.5 pounds of pork tenderloin across the grain (crosswise) and marinate in the sauce for at least an hour or overnight.

Cooking pork and vegetables

Heat one tablespoon of avocado oil in a large deep frying pan over medium-high heat. Cook the marinated pork in two batches, making sure not to overcrowd the pan.
Set cooked pork aside. Add more oil if needed. Add bell peppers and broccoli florets to pan and cook for 3-4 minutes on medium-high heat until slightly charred.
Lower the temperature to lowest heat. Add mung bean sprouts and ¼ cup of hoisin sauce. Close the lid to allow the steam to soften vegetables for two more minutes.
Transfer the meat back to the pan and gently toss together with vegetables to combine. Season with salt if needed.

Assembling Spicy Pork Ramen

Cook ramen according to package instructions minus 2 minutes to keep it al dente. When cooked, drain and toss with a few teaspoons of sesame oil to keep it from sticking.
Spoon spicy pork and vegetables over ramen. Garnish with green onions and sesame seeds.

Notes

Marinade ingredients is good for pork tenderloin between 1.3-1.8 pounds in weight.
Feel free to use other vegetables: green beans, sliced carrots, mushrooms, snap peas are all great options.
Change it up: enjoy this over a bed of rice or completely grain free on its own.

Nutrition

Easy Fermented Cherry Tomatoes

Fermented cherry tomatoes are a great way to preserve that summer harvest and include more gut-healthy probiotics to your diet.

These Fermented Cherry Tomatoes were born out of my desire to preserve our seasonal bounty. But I've learned you don't have to use your garden tomatoes to enjoy this delicious ferment. Tomatoes from your CSA box, farmer's market or even grocery stores all work great!

In fact, this basic recipe worked so well, I can't wait to try this using larger tomatoes.

If you've been here any length of time, you know how important fermented foods are to support overall health.

Truly fermented foods are the backbone to traditionally prepared meals. There's something so rewarding and soothing about enjoying the fruit of your labor that you've worked so hard on weeks prior.

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🍅What are Fermented Tomatoes

Fermented tomatoes takes an age-old method of preservation to conserve this seasonal fruit and produce the most tangy, nutrient-rich tomatoes. This traditional Russian recipe is an easy way to get more fermented food into your diet.

Our ancestors have been using this traditional method of food preservation for centuries. It's not until recently, that vinegar-based pickling method was developed.

But lacto-fermentation is far superior because it produces food that is rich in beneficial bacteria, live enzymes, and healthy microbes. Fermented foods is a great way to support gut health and is overall a gentle support for the immune system.

That's what these delicious tomatoes do. They give you that oomph with a side of healthy microbes.

fermented cherry tomatoes in a small white dish with brine in jar in background.

❤Why you'll love this recipe

Taste: slightly fiery with a pickled tang but not too fermenty
Texture: the skin protects the texture of the tomatoes but once you bite into them, it's effervescent flavorama in your mouth
Level of difficulty: easy! If you are new to fermenting, this is a great beginner's recipe. Throw everything in a jar and set it aside for fermenting magic to take place.
Health benefits: by now, you've heard the benefits of lacto-fermented veggies; it's a great idea to have a little bit of fermented veggies as a condiment with every meal.
Preservation: this recipe is a great way to preserve that crop of tomatoes as the seasons turn

🍲Ingredients

cherry tomatoes, pickling spice, sea salt, garlic and water.

tomatoes: any small-sized whole tomatoes work great; my favorite are cherry tomatoes and grape tomatoes
pickling spice: this will give that striking umami flavor
fresh garlic: adds amazing flavor and also great to enjoy once fermented
hot pepper: any dried pepper will do, red pepper flakes works great too
real unrefined salt: this is key to truly lacto-fermented tomatoes

See recipe card for exact quantities.

💭Make it Nutrient-Dense: Enjoy a few tablespoons of fermented tomatoes over fish or chicken to add some natural probiotics and live enzymes to your meal.

🧂What is Pickling Spice

Pickling spice is a common canning and fermenting spice blend consisting of several spices that give amazing flavor to canned and pickled goods. Although the exact blends vary, the most basic pickling spice starts with black peppercorns, mustard seeds, allspice berries, coriander seed, crushed bay leaves, and dill seed.

This blend of spices adds tang and distinct essence to the salty brine. It holds up incredibly well over long fermenting periods and yet flavorful enough to retain their pungency and infuse their aroma into the fermented veggies.

It's fabulously convenient to have pickling spice on hand for an easy and quick fermenting session.

📖Substitutions and Variations

No pickling spice? Use any combination of these spices to make 2 teaspoons: black peppercorns, mustard seed, allspice (go easy on this - it can be overpowering), coriander seed, crushed bay leaves, and dill seed. Flavor will vary depending on what you use but it will still be delicious!
Tomatoes - this recipe is great with cherry or grape tomatoes but I'm thinking any small type of tomatoes will work like campari or cocktail tomatoes. I would suggest going with organic if budget allows and avoiding triple washed tomatoes (usually bought in containers in stores) as these lack natural microbes found on the surface of vegetables.
Fresh herbs: tone down the pickling spice (or omit all together) and add fresh herbs like basil, dill, parsley, oregano, and thyme for different flavors.

cherry tomatoes in a small white dish with brine in jar.

💭Helpful Tips

🕐Time Saving Tip: use warm water to create the salt brine as it will help dissolve salt faster
💲 Money Saving Tip: preserve your abundance of cherry tomatoes to enjoy them in colder seasons when fresh tomatoes are at a premium
🗓Brine Tip: enjoy the extra brine in salad dressings or used as a starter culture for future ferments.
🚫Food Safety: Never eat anything with mold growing on it. Toss the food immediately if you see any kind of mold growth that looks fuzzy, pink, blue, or green. Kahm yeast, appears like a crinkly white film on top of the brine, is a common and harmless growth on many lacto-fermented veggies.

💭Good to Know: Skip the plastic and use glass jars as your fermentation vessel to avoid any BPAs leaching into your ferment.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe card is below for your convenience.

This Fermented Tomatoes recipe calls for these ingredients that you will need: cherry tomatoes, pickling spice, sea salt, and warm water.

Step 1. Make salty brine

mason jar with salty brine and wooden spoon.

Dissolve salt in a cup of warm water. The best way to do this is in pint size mason jar as it already has cup measurements on the side.

💭Helpful Tip: Used boiled water to make sure it's sterilized. Gently warmed water from tea kettle is great for this purpose!

Step 2. Prepare tomatoes

collage of 4 photos: seasonings in jar, fresh tomatoes, brine poured over tomatoes, pickled tomatoes in a jar.

Add pickling spice and garlic cloves to the bottom of a wide-mouth mason jar or weck jar. A quart-sized jar is ideal to avoid any spillage from the fermentation process.

Add washed and dried tomatoes. Pour salty brine (make sure it's not too warm to touch) over the tomatoes.

Place the fermentation weight over the tomatoes to keep them submerged. Set aside to ferment at room temperature away from direct sunlight. It's helpful to have the tomatoes on a small plate to collect any excess brine that may spill over from the carbon dioxide if the brine comes too close to the top of the jar.

Step 3: Ferment

timeline of fermented tomatoes shows gradual cloudiness of brine.

During the first 5 days of fermentation, gently open the jar lid to release carbon dioxide.

After about 10 days of room temperature fermentation, the brine should become cloudy and bubbles should disappear. At this time, they are fermented and can be transferred to the refrigerator.

💭Did you know? As the tomatoes ferment, the brine will change from clear to cloudy. This is the natural growth of beneficial bacteria.

🔪Helpful Tools & Links

Below are some links that may be helpful to you as you make this easy recipe. You may have all of these but it helps to have a link so you know what you're looking for.

Tools: fermenting weight
Ingredients: real salt, pickling spice
Storage Supplies: wide-mouth mason jars, Weck preserving jars

🥗Serving Suggestions

These little nuggets of flavor are good on just about anything. Enjoy them tossed in a salad, on a slice of crusty buttered sourdough, or over fish or chicken.

These tomatoes would be amazing next to this Chicken Potato Bake or on top of this Fish en Papillote.

❄Storage Instructions

After the initial fermenting period at room temperature, keep your fermented tomatoes in a dark, cool storage like the refrigerator for up to 6 months.

It is not necessary to keep the fermentation weight in there once the tomatoes have been transferred to the refrigerator.

close up of fermented tomatoes with pepper and spices.

💬FAQs

How long does it take for tomatoes to ferment?

Depending on your room temperature, it should take anywhere between 8-14 days for your tomatoes to be fully fermented. You want to look for a cloudy brine and no more gasses to be released when opening the jar. After this time, transfer the tomatoes to your refrigerator.

Do I need an airlock to ferment tomatoes?

No! All that is needed is a jar with lid and a fermentation glass weight to keep tomatoes fully submerged in the salty brine.

How long do fermented tomatoes keep?

Fermented tomatoes that are properly prepared and stored in a dark, cool storage like the refrigerator can be good for 4-10 months. I don't recommend going past 6 months though as the tomatoes may loose texture and full probiotic health benefits.

Looking for more lacto-fermented 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

cultured tomatoes with spices and brine in a weck jar.

Print Recipe

5 from 1 vote

Easy Fermented Cherry Tomatoes

Fermented cherry tomatoes are a great way to preserve that summer harvest and include more gut-healthy probiotics to your meals.

Prep Time10

Fermenting Time10

Total Time10 10

Course: Condiment, Ferment

Cuisine: American, Russian, Ukrainian

Keyword: fermented cherry tomatoes, fermented tomatoes, lacto-fermentation

Servings: servings

Calories: 10kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

1 cup warm water
2 teaspoon unrefined salt
2 teaspoons pickling spice see notes
4 garlic cloves
2 cups cherry tomatoes (10 ounces)

Instructions

Dissolve 2 teaspoons in 1 cup of warm water. Set aside for water to cool.
Add 2 teaspoons of pickling spice and 4 fresh garlic cloves to the bottom of a wide-mouth jar. Add 2 cups of cherry or grape tomatoes.
Pour salt water (brine) over the tomatoes. Place the fermentation weight over the tomatoes to keep them submerged in the brine.
Set aside on a small plate to catch excess brine at room temperature to allow fermentation.
During the first 5 days of fermentation, gently open the jar lid to release carbon dioxide.
After 10 days of room temperature fermentation, the brine should become cloudy and bubbles should disappear. At this time, they are fermented and can be transferred to the refrigerator.

Notes

Recipe makes approximately 2 cups. Serving size is ¼ cup.
Keep the fermented tomatoes over a dish to collect any brine that seeps out during fermentation.
Fermented tomatoes will keep in the refrigerator for up to 6 months.
To sub pickling spice: use any blend of black peppercorns, coriander seeds, mustard seeds, allspice berries, dill seed or weed to make 2 teaspoons

Nutrition

Air Fryer Bacon Wrapped Jalapeño Poppers

With only 4 simple ingredients, these Bacon Wrapped Jalapeño Poppers are filled with creamy cheese mixture, wrapped in crispy bacon and conveniently made in the air fryer.

There's something so homey about this combination. Jalapeños, creamy cheesy center, enveloped by crispy smoky bacon.

With just a little bit of prep work and the oven fully taking care of cook time, you'll have the perfect party appetizer that will be enjoyed by all.

This is a great recipe to have on hand for easy entertaining. It's naturally low carb and has bacon. Because who doesn't love bacon?

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❤Why you'll love these poppers

Taste: a lovely combination of savory, salty, fiery, and smoky
Texture: the cheesy mixture lends a very creamy filling yet pairs well with crispy bacon and zesty jalapeño
Level of difficulty: this is an easy appetizer recipe but admittedly has little prep time because the peppers need to be halved, with seeds and pith removed
Crowd pleaser: what's game day without jalapeño poppers? These are easily made in advance and frozen for easy appetizer (see instructions below). Additionally, it's an easy recipe to double.

💭Fun Fact: Jalapeño poppers are also known as Armadillo Eggs, especially if they are wrapped in bacon or meat (to give the appearance of armadillo).

🍲Ingredients

jalapeño peppers: this is the star of this classic appetizer - when buying, look for plump jalapenos that have nice firm skin and blemish free
cream cheese: regular full fat cream cheese is best; I would not recommend using low fat, fat free, lactose-free, or whipped cream cheese in this recipe
cheese: best choice is cheddar cheese because it holds up well during the frying; avoid mozzarella cheese in this recipe
avocado: this is optional but adds richness and smooth texture and truly makes these keto jalapeño poppers
bacon: find the best quality thin cut bacon your budget allows
seasonings: red pepper flakes, garlic powder, dried parsley are my favorite to throw into the creamy cheese mixture for extra flavor (but these can easily be omitted for ease and simplicity)

See recipe card for a full list of ingredients and exact quantities.

📖Substitutions and Variations

Tone down the spice - instead of jalapeños, you can use mini bell peppers for a milder overall flavor
Make it hot - to truly make these a spicy appetizer, use Monterey Jack cheese or add more red pepper flakes to the cheese mixture. Additionally, you can add a few removed jalapeno seeds for extra heat.
Up the protein - wrap the poppers first in turkey deli meat followed by bacon
Kid friendly - add panko crumbs, regular bread crumbs, or even crushed potato chips on top for a fun garnish
Italian flare: Swap the avocado with roasted bell peppers and wrap with prosciutto instead of bacon.

🚫Dietary Substitutions

These Air Fryer Bacon Wrapped Jalapeño Poppers are naturally grain free and gluten free. As with all foods, always make sure to read the ingredient labels to avoid nitrates and nitrites (in bacon) and gums and fillers in cream cheese.

Additionally, it's best to grate your own cheese to avoid anti-caking agents typically found in bagged cheese.

I have not made these dairy free to be truly Paleo and Whole30 compliant. The combination of the dairy cream cheese and semi-hard cheese is important to the overall texture.

💭Helpful Tips

🕐Time Saving Tip: use room temperature cream cheese as this will take less time to make the cream cheese filling; line air fryer basket with parchment paper to save time on cleaning;
💲 Money Saving Tip: skip the avocados and all the ingredients are regularly on cyclical sales at grocery stores; bacon freezes wonderfully and is best to stock up when it's on sale; cream cheese and cheddar cheese has a long refrigerator life when unopened
🗓Make-Ahead Tip: make these per full instructions below and flash freeze for an easy finger food or consider preparing the peppers and cheesy mixture and keeping that separate in airtight containers until ready to make and serve
🚫Food Safety: use thin cut bacon so it fully cooks - set to broil in the last 5 minutes of air frying (if your air fryer has that option)

💭Make it Nutrient-Dense: Use raw cheddar in these jalapeno poppers as it still contains live gut-healthy enzymes and microbes.

👩🏽‍🍳Step-by-Step Instructions

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

This Air Fryer Jalapeño Poppers recipe calls for these ingredients that you will need: jalapeños, cream cheese, cheddar cheese, red pepper flakes, garlic powder, dried parsley, avocado, and bacon.

Step 1. Prepare jalapeños

halved jalapenos with seeds and pith removed

Preheat the air fryer to 400 degrees Fahrenheit.

Cut the washed and dried jalapenos lengthwise. Remove the pith and seeds. Discard if you don't want to add more heat back to the poppers. If you want to kick up the heat, add a teaspoon or two of the seeds to the cheesy mixture in step 2.

Step 2. Cream cheese mixture

collage of cheesy mixture for jalapeno popeprs

In a small bowl, mix the room temperature cream cheese and your choice of shredded cheese, along with any seasonings if desired. My favorite stand-ins are garlic powder, red pepper flakes, and dried parsley.

Step 3: Stuffing & frying jalapeños

collage on how to make air fryer poppers

Fill each halved jalapeño with the cheese mixture. Top with an avocado slice, if using. Cut bacon strips into half crosswise to create 20 smaller slices.

Wrap stuffed jalapeños with a slice of bacon and place on the crisper tray or air fryer basket seam side down in single layer. Season with freshly cracked black pepper.

Air fry bacon wrapped jalapeño poppers for 20 minutes or until bacon is fully cooked and crispy. Cooking time varies greatly across the board for all air fryers but 20 minutes is a good start. Look for crispy bacon as you would when making air fryer bacon.

Remove the peppers from the air fryer and rest for 5-10 minutes to allow cheese to settle. Enjoy warm or at room temperature.

💭Pro Tip:  If using a convection oven air fryer, you may need to broil for 5 minutes to achieve that golden brown top. Basket type air fryers tend to naturally give that crust on top with no need to broil.

🔪Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make this Air Fryer Bacon Wrapped Jalapeno Poppers. However, some of these items can be found cheaper at your local store but it helps to have a link so you know what you're looking for.

Tools: chef knife, cutting board, mixing bowl, extra-large air fryer,
Ingredients: real salt, black pepper
Storage Supplies: glass snapware for leftovers

🥗Serving Suggestions

These spicy peppers are traditionally a big thing on game day, enjoyed with many other typical fun foods.

These delicious appetizers would be great served with these recipes:

♨️Storage & Reheating Instructions

To store: this finger food will keep well in the refrigerator in an airtight container for up to 5 days.

Reheating tips: just transfer the poppers on a crisper tray and pop them in the convection oven and broil for 5 minutes or until warmed through.

To freeze: please see proper freezing instructions below in FAQs.

💬FAQs

What is the best air fryer for jalapeño poppers?

The best air fryer for these spicy peppers is the one you have at home. I love my Emeril Lagasse Power Air Fryer 360XL Deluxe because it's quite large for an air fryer and comes with 3 crisper trays that I use regularly. After much research, I decided on this air fryer because it was important to me to avoid the non-stick coating typically found in basket-style air fryers.

A great benefit to using a convection-oven type air fryer is that the capacity is much larger than air fryer basket and I am able to fry this entire jalapeño poppers recipe in one batch.

How long to air fry jalapeño poppers with bacon?

This will depend on the type and the size of your air fryer. Basket-type air fryers generally fry foods quicker than convection-type oven air fryers.

Twenty minutes is a good time to start checking on those spicy peppers. The most important thing to remember is that bacon needs to be fully cooked and crispy. That's why I always prefer to broil for additional 5 minutes to get that golden crust on top.

Can I freeze jalapeño poppers?

The best way to freeze jalapeño poppers is using the flash freezing method. Spread out the cooked and cooled jalapeño poppers on a baking sheet or a tray, making sure they do not touch. Transfer to freezer for 2 hours or until firm.

Remove the poppers from the sheet or tray and transfer to resealable freezer bags or freezer-safe container with tight-fitting lids. Don't forget to label the bag or container and return to freezer for up to 3 months.

How to cook frozen jalapeños in air fryer?

To reheat Jalapeño Poppers in the air fryer, transfer them to a crisper tray or basket and bake uncovered for 10-15 at 400 degrees Fahrenheit or until warmed through. Do not preheat the air fryer first - the peppers will thaw as the air fryer preheats.

Looking for more easy recipes? Here are some ideas:
Easy Deviled Eggs
Chunky Guacamole
Everything Bagel Cucumber Bites
Caprese Stuffed Avocados

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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4.25 from 8 votes

Air Fryer Bacon Wrapped Jalapeño Poppers

With only 4 simple ingredients, these Bacon Wrapped Jalapeño Poppers are filled with creamy cheese mixture, wrapped in crispy bacon and conveniently made in the air fryer.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Keyword: air fryer jalapeno poppers, bacon wrapped jalapeno poppers, Jalapeno poppers, low carb jalapeno poppers

Servings: poppers

Calories: 150kcal

Author: Anya @ Prepare & Nourish

Ingredients

10 jalapeño peppers washed and dried
8 ounces cream cheese softened
8 ounces cheddar cheese shredded
1 medium avocado optional
10 strips thin-cut bacon cut in half
red pepper flakes, garlic powder, dried parsley optional, 1 teaspoon each

Instructions

Preheat air fryer to 400 degrees Fahrenheit. Cut jalapenos in half lengthwise and remove pith and seeds.
In a small bowl, combine 8 ounces of cream cheese, 8 ounces of grated cheese, and 1 teaspoon of each: garlic powder, dried parsley, and red pepper flakes if using.
Fill each halved pepper with the cheese mixture, top with an avocado slice, and wrap with ½ slice of bacon. You may have to gently stretch the bacon piece to make a tight wrap. Place peppers on prepared baking sheet.
Top with an avocado slice (if using), and wrap with the ½ strip of bacon. You may have to gently stretch the bacon piece to make a tight wrap. Place peppers on prepared crisper tray or air fryer basket with the seam side down.
Bake in preheated air fryer for 20 minutes or until bacon is fully cooked and crispy. Remove from air fryer and set aside for 5-10 minutes for cheese to settle.

Notes

Cheddar cheese or Monterey Jack are great options for this recipe.
Cooking time will vary depending on type of air fryer but 20 minutes is a good starting time. Air fry until bacon is cooked through. Broiling for 5 minutes will assure a crispy golden brown top.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Reheat in the oven on low broil and bottom rack for 5 minutes or until warmed through.

Nutrition

This post was originally published September 2017 but has since been updated to include helpful information.

Authentic Fresh Basil Pesto Recipe

A delicate sauce of fresh ingredients held together with a drizzle of extra-virgin olive oil, this simple yet Authentic Fresh Basil Pesto recipe comes together quickly in a food processor.

Classic pesto, also known as Pesto alla Genovese, is an Italian sauce originating from Genoa, the capital city of Liguria Italy. It's made out of fresh basil, pine nuts, garlic, aged hard cheese, and blended together with extra virgin olive oil.

Traditionally, it's pounded with a mortar and pestle but now can easily be made in a blender or food processor.

If you have a generous crop of basil in your garden, making a batch of homemade fresh basil pesto is a great way to enjoy your bounty. It also freezes beautifully making it a great herb to preserve for winter months.

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❤Why you'll love this

What is not to love about homemade pesto? It far exceeds store-bought version and is a great accompaniment to many dishes.

Taste: it's fresh yet savory, herby and lively, subtly salty thanks to the cheese; and slightly garlicky
Texture: thick and partly chunky but uniformly smooth because of the lovely richness of olive oil
Level of difficulty: easy and can be made in 15 minutes and a bonus that pesto freezes beautifully
Picky eaters: this pesto recipe is loved by adults and kids alike

💭Did you know? Pesto is a sauce originating in Genoa, the capital city of Liguria, Italy. It is traditionally made with Genovese basil, a common variety of sweet basil.

🍲Ingredients

pine nuts in a pan, olive oil, fresh basil, cheese

fresh basil: sweet basil (Gevonese) is the most common type to make fresh pesto, skip Thai basil as it is too pungent. When choosing basil leaves, go with small baby leaves as the taste tends to be sweeter. Also, make sure you use only the leaves and no stems.
pine nuts: traditionally pine nuts are used in pesto. These are best stored in the freezer as they go rancid quickly due to their high fat content. Trader Joe's has the best price.
garlic: young and fresh; unpeeled
Pecorino Romano: a good aged hard cheese is a must
extra virgin olive oil: use your favorite good quality olive oil but it's not necessary to go for the premium - in fact go for light and delicate and skip the ones that have strong, peppery notes; this is a good option
salt and pepper: finishing touches to the pesto; start low and adjust as needed, always taste testing

See recipe card for exact quantities.

📖Substitutions and Variations

There are certain things that must be true if you want a classic pesto recipe. However, it's also fun to experiment with other flavors and variations.

Basil: I sometimes do 1:1 basil and spinach to stretch my basil and especially if it's more pungent than desired. Arugula is a great substitute too.
Nuts: If you're going for the truly authentic version of basil pesto, it's a good idea to stick to pine nuts. But in a pinch, you can use walnuts, cashews, or Macadamia nuts. These nuts naturally mimic that creamy texture of pine nuts.
Cheese: Pecorino Romano is my favorite in basil pesto but Parmigiano Regiano works too. Your regular Parmesan cheese works; or use a combination of these three for a delicious blend.

This easy pesto recipe is naturally grain free and gluten free, however it does have dairy. The cheese is necessary to get the right consistency and flavor and therefore would not recommend omitting it to make this pesto dairy free.

basil pesto ingredients in a food processor

💭Helpful Tips

🕐Time Saving Tip: Buy pre-shredded cheese; skip the roasting of nuts and garlic; have all ingredients ready to go because the blending goes quickly;
💲 Money Saving Tip: Fresh herbs are expensive. Instead, get a potted basil plant from Trader Joe's and stretch it with spinach or arugula; use basic Parmesan cheese instead of artisan variety; if using all pine nuts, make sure to store them in the freezer to extend shelf life
🗓Make-Ahead Tip: Basil pesto can be made up to 6 days in advance but frozen for up to 6 months.
🚫Food Safety: The growth of botulism spores is a concern in pesto due to the combination of garlic and oil. Use clean, sanitized jars and store in the refrigerator for no more than 7 days. Freeze what pesto will not be immediately used up. You can also add an acid like lemon juice to lower the pH.

💭Make it Nutrient-Dense: Artisan cheese like Pecorino Romano is made out of sheep's milk and is generally a healthier option than cow's milk cheese because of the grass-grazing that sheep are allotted. Parmigiano Reggiano is traditionally made with raw cow's milk with live enzymes and microbes intact.

👩🏽‍🍳Instructions

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

This homemade basil pesto calls for these ingredients that you will need: fresh basil, pine nuts, garlic, Pecorino cheese, salt and pepper.

Step 1. Toast nuts and garlic

Although this step is optional, it adds a great depth of flavor.

In a small stainless steel pan, toast pine nuts and garlic on low heat, making sure not to scorch them. Set aside to cool.

💭Helpful Tip: Refrigerating the olive oil, bowl, and blade of your food processor or blender will prevent the basil from oxidizing and pesto turning mucky brown. Chill for 30 minutes prior to blending.

Step 2. Pulse

mincing basil and nuts in food processor

Add basil, pine nuts, garlic, and cheese to food processor. Pulse a few times until finely minced. Scrape down the sides of the bowl.

Step 3: Stream olive oil

olive oil being poured in stream into food processor chute

With the processor running on low, slowly drizzle the olive oil in a stream and blend until creamy.

Don't over blend to retain the slightly chunky texture. Taste and season with salt and pepper. If pesto looks like a thick clump, add a little more olive oil to loosen the texture.

Serve in your favorite recipe or store in the refrigerator in an airtight container with a thin layer of olive oil to preserve freshness.

🔪Helpful Tools & Links

Below are some 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.

Tools: stainless steel pan, food processor
Ingredients: real salt, black pepper, olive oil
Storage Supplies: small mason jars, ice cube trays for freezing

🥗What to serve with pesto

This easy basil pesto sauce can be enjoyed in different ways. It can be tossed with your favorite pasta or added to salmon, chicken, or a crusty sourdough. Enjoy this simple recipe over roasted vegetables for added flavor.

Fresh pesto sauce pairs well with:

💭Helpful Tip: When serving pasta with pesto, thin the basil pesto with a little pasta cooking water. Otherwise the pesto will be too thick to coat the pasta properly.

♨️Storage & Freezing Instructions

More detailed instruction on this is below in the FAQs.

To store pesto: Keep small amount of pesto in the refrigerator in a mason jar with a little olive oil on top to prevent browning. Freeze leftover pesto that won't use within days.

To freeze pesto: Freeze in small jars or ice cube trays. Grab a pesto jar from the freezer as needed.

Storage containers: small mason jars, ice cube trays for freezing,

💬FAQs

How can I keep my pesto bright green?

Pesto can turn a swampy brown quickly due to oxidation. To prevent this from happening, follow these tips:
Chill: your olive oil, bowl and blade of the food processor/blender for at least 30 minutes
Wash: your basil leaves but keep it short as this removes its natural essential oils; do not soak basil leaves. Quickly run under cold water then dry thoroughly in a salad spinner, and lay flat on a clean kitchen towel until they are fully dry.
Small portions: store basil pesto in small containers and freeze to retain color. Defrost as needed.

How long does fresh pesto last?

Fresh pesto can last in the refrigerator for up to 6 days with a thin layer of olive oil on top. If you wanted the pesto to have a long shelf life, it's best to freeze it either in small airtight containers or ice cube trays. Pesto can last in the freezer for up to 6 months.

How to freeze pesto with fresh basil?

There are several ways to freeze pesto. Leaving out the cheese is not necessary as it all blends well anyways.
Small containers: transfer pesto into small jars or freezer safe containers, making sure to leave some headspace. Add an extra layer of olive oil on top to 'seal'. Close the jar and freeze. This is particularly helpful for larger uses.
Ice cube trays: transfer pesto to ice cube trays and freeze until completely frozen and hard. Remove the pesto cubes and keep them in a freezer bag for up to 6 months. This is helpful for small uses of pesto at a time.

How to thaw frozen basil pesto?

Frozen pesto can thaw safely in the refrigerator for a few hours or quicker at room temperature in 30 minutes. Because of the high fat content, it will thaw quickly. The frozen pesto cubes can be directly added to recipes straight from freezer.

Looking for more easy sauce recipes? Here are some ideas:
Soy-Free Worcestershire Sauce
Homemade Buffalo Sauce
5-minute Spicy Mayo

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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5 from 2 votes

Authentic Fresh Basil Pesto

This simple Fresh Basil Pesto comes together quickly with fresh basil, pine nuts, garlic, cheese and held together with olive oil.

Prep Time10

Cook Time5

Chilling Time (optional)30

Total Time45

Course: Condiment

Cuisine: Italian

Keyword: basil pesto, easy basil pesto, fresh basil pesto, pesto sauce

Servings: servings

Calories: 407kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

2 cups fresh basil leaves lightly packed
½ cup Pecorino Romano, Parmigiano Reggiano, or Parmesan cheese
½ cup pine nuts
3 garlic cloves unpeeled
½ cup extra virgin olive oil
½ teaspoon sea salt or more to taste
¼ teaspoon black pepper

Instructions

30-45 minutes before making pesto

Chill olive oil, blades and bowl of food processor in the refrigerator for 30 minutes. Thoroughly wash basil, run through salad spinner, and lay flat on clean kitchen towel to dry fully.
Optional: Toast pine nuts and garlic over medium-low heat for 5 minutes or until pine nuts are golden. Allow to completely cool. Remove garlic clove from peel.

Basil Pesto

In a food processor or blender, pulse the basil, cheese, lightly toasted pine nuts and garlic together until minced.
With the food processor on medium speed, slowly drizzle in the olive oil in a steady stream until it has completely emulsified. Occasionally, pause the food processor to scrape down the sides, then run again until the mixture is thoroughly combined and smooth. Add salt and pepper to taste.
Serve as desired, refrigerate for up to 6 days or freeze for up to 6 months.

Notes

Wash basil quickly under running water but do not submerge them as it can oxidize and turn brown.
Chilling the oil, blades and bowl will avoid basil from further oxidizing from the heat of the blades.
Add thin layer of olive oil to top of jarred pesto sauce to retain texture, color, and flavor.
Store in the refrigerator for up to 6 days or in freezer for up to 6 months.
Makes approximately 1 cup or 4 servings.

Nutrition

Healthy Butter Chicken Recipe

This stove-top Healthy Butter Chicken Recipe is made with marinated chicken tossed in creamy buttery tomato curry sauce. Enjoyed over white rice and garnished with cilantro - it makes a great comfort food.

White bowl with healthy butter chicken and white rice and cilantro

This is a great recipe for those easy weeknight dinners. Because it's a classic dish with big flavors and great texture.

I didn't know I was a fan of Indian cuisine until I tried this dish at an Indian restaurant and I've been hooked ever since.

What is Butter Chicken?

Butter chicken is a traditional Indian dish known as murgh makhani. The original recipe has a type of curry made from chicken and heavily spiced tomato and butter sauce.

Butter chicken is known for its rich flavor and texture. It's similar to another traditional Indian dish, chicken Tikka masala. While they are both curries, butter chicken tends to be creamier and sweeter than Tikka masala, which lends it flavor largely to spices and rich tomato gravy.

Did you know? Chicken Tikka Masala and Butter Chicken are very similar but have subtle difference in creaminess and spice factor.

Close up of butter chicken with cilantro garnish

How healthy is Butter Chicken?

No doubt this easy butter chicken recipe has copious amounts of butter. It's not called butter chicken for nothing. And while we certainly don't shy away from healthy saturated fats like butter, lard, and tallow - it may be on the heavy side even for someone who embraces necessary fats.

There are ways to make this recipe leaner. But before we get into that, it's worth noting that because this classic dish is heavy on the fats, it's important to source the best quality fats your budget allows.

That will include rich, yellow butter from pastured and grass-fed cows. To increase the nutrient profile further, use raw cream that contains the beneficial enzymes that are typically destroyed during pasteurization.

And finally, use chicken bone broth to up the mineral and vitamin content. Yes, this will inherently increase the bottom line calories, but it will make the butter chicken sauce more satisfying and nutritious.

Make it Nutrient-Dense: Use chicken bone broth instead of water to thin out curry sauce - this will add more nutrients and flavor. Additionally, use raw cream instead of pasteurized heavy cream for same reason.

What are the ingredients in Butter Chicken?

I'm not going to lie. The list of ingredients here is a little on the lengthy side but nothing unusual for a traditional recipe. If you want the authentic flavor - you have to use authentic ingredients.

Chicken: we prefer chicken thighs but chicken breast works well for a leaner option
Greek yogurt: this will become the base of the marinade
Butter: pastured butter is ideal
Yellow onion: this adds so much flavor - it will be blended but dicing finely helps to make the the sauce smoother
Garlic and ginger: a staple in Indian traditional dish
Tomato paste: adds necessary richness and tangy flavor
Water or broth: to thin out the curry sauce
Heavy cream: adds incredible smooth texture to the sauce
Spices for marinade: garam masala, turmeric, red chili powder, cumin, salt
Spices for curry: garam masala, paprika, cumin, coriander, cinnamon, bay leaves, salt

Aside from the ingredient list, this healthy butter chicken recipe comes together quickly once you get going.

Suggested Substitutions and Variations

We already talked about how rich in healthy fats this recipe is. But with a few simple substitutions, you can make this into a leaner version.

Follow these tips to make this low fat butter chicken recipe:

use boneless skinless chicken breast instead of thighs (you can also use leftover roast chicken and skip the marinading step and go straight for the buttery tomato gravy)
cut the butter amount in half
use milk instead of cream
use water instead of bone broth

Keep in mind that using the tips above will make the butter chicken leaner but it will also make it less flavorful. In culinary terms: fat = flavor.

Helpful Tip: Consider eating Healthy Butter Chicken over riced cauliflower instead of white rice to include more vegetables.

white bowl with butter chicken and cilantro

Frequently Asked Questions & Tips

Can butter chicken be made dairy free?

Dairy is necessary to get that traditional Indian dish. However, there are simple swaps that you can take to make this dairy free. Instead of the yogurt marinade, use a dairy free yogurt. Swap ghee for butter and coconut milk for heavy cream.

What does butter chicken taste like?

Butter chicken has a very distinct curry flavor thanks to the unique blend of spices. However, the generous amount of butter and cream cuts the intensity of the curry spices, lending to a mildly sweet flavor.

Is butter chicken healthy?

In short, butter chicken can be healthy when made with properly sourced ingredients. It is high in fat and protein, making it a great low carb and keto meal, as long as you serve it over riced cauliflower.

Storage and Reheating Instructions

To store: transfer leftover butter chicken to an airtight container and store in the refrigerator for up to 5 days.

Storage containers: glass snapware is best choice for both butter chicken and leftover rice

To reheat: In a small saucepan, reheat butter chicken on medium-low heat with the lid to trap heat. You may need to add a few tablespoons of water to thin out and so the bottom doesn't burn.

Butter chicken curry in a deep frying pan

How to make butter chicken

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

This Healthy Butter Chicken recipe calls for these ingredients that you will need: chicken thighs or breast, Greek yogurt, butter, extra virgin olive oil, yellow onion, garlic, ginger, tomato paste, chicken broth (or water), heavy cream, bay leaves, and spices like garam masala, turmeric, red chili powder, ground cumin, ground coriander, paprika, cinnamon, and sea salt.

Step 1. Marinating chicken

collage of marinating chicken for butter chicken

Cut chicken breasts or thighs into 1" pieces. In a large bowl, toss with Greek yogurt, garam masala, turmeric, red chili powder, sea salt, and ground cumin.

Cover and set in the refrigerator for at least 30 minutes but best overnight.

Step 2. Making curry sauce

collage of how to make butter tomato sauce

Heat olive oil and butter in a deep frying pan. Cook chicken on medium-high heat for about 3 minutes on each side, just until it browns and releases easily from pan.

Depending on the size of your pan, doing this in batches may be necessary to avoid overcrowding.

Remove chicken from pan and set aside. Add more butter and cook the chopped onions on low heat. Scrape all browned bits the chicken left over on the bottom of the pan. That is flavor!

Add garlic and ginger and saute for about a minute. Followed by garam masala, paprika, ground cumin, ground coriander, and cinnamon and stir over medium-low heat for about 30 seconds.

Add tomato paste, water or bone broth, bay leaves, and salt. Gently simmer for 20 minutes, stirring occasionally until sauce thickens.

Remove bay leaves and blend using an immersion blender. Alternatively, you can blend the sauce in a blender.

Add the browned chicken with juices back into the pan. Add remaining butter and heavy cream and gently simmer on low heat for a few minutes until the chicken is fully cooked.

Step 3: Serve and enjoy

Butter chicken in a deep pan with cilantro garnish

Remove sauce immediately from heat and garnish with cilantro. Serve over a side of rice or dip with naan bread.

Helpful Tools & Links

Below are some 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.

Tools: chef knife, cutting board, large mixing bowl, deep frying pan with lid, immersion blender
Ingredients: extra virgin olive oil, tomato paste, garam masala, turmeric, red chili powder, ground cumin, ground coriander, paprika, cinnamon, bay leaves, real salt,
Storage Supplies: glass storage containers

What to eat with Healthy Butter Chicken

Traditionally, butter chicken is enjoyed with a side of white rice or homemade naan bread. You can also use basmati or jasmine rice, brown rice, or even cauliflower rice to cut the carbs.

Check it out! How to Cook Perfect Rice in Instant Pot (instructions for soaked rice and not soaked)

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!💚

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5 from 1 vote

Healthy Butter Chicken Recipe

Prep Time10

Cook Time35

Marinating Time30

Total Time1 15

Course: Main Course

Cuisine: Indian

Keyword: butter chicken, easy butter chicken, healthy butter chicken, stove top butter chicken

Servings: servings

Calories: 465kcal

Author: Anya @ Prepare & Nourish

Ingredients

Marinade Ingredients

2 pounds chicken thighs (or chicken breasts) cut into 1" pieces
½ cup Greek yogurt
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon sea salt
½ teaspoon ground cumin

Butter Curry Sauce Ingredients

4 tablespoons butter
2 tablespoons extra virgin olive oil
1 cup yellow onion diced
6 garlic cloves minced
1 tablespoon fresh ginger minced
2 teaspoons garam masala
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cinnamon
1 tomato paste
3 cups water or broth
2 bay leaves
1 ½ teaspoons sea salt
1 cup heavy cream

Instructions

In a large bowl, combine cubed chicken with all the ingredients for the marinade. Cover and marinate for 30 minutes or overnight in the refrigerator if time allows.
In a large frying pan, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. When oil sizzles, add chicken to the hot pan and cook in batches, making sure to not overcrowd. Cook chicken for about 3 minutes on each side just until it browns and releases. Set aside.
Reduce heat to medium-low. Add more butter to the pan if needed. Cook onions until they start to sweat (approximately 5 minutes). Scrape up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and saute for about 1 minute or until fragrant.
Add garam masala, paprika, ground cumin, ground coriander, and cinnamon and toast over medium-low heat for about 30 seconds.
Add tomato paste, water or broth, bay leaves, and salt. Let simmer for 20 minutes, stirring occasionally until sauce thickens.
Remove bay leaves. Using an immersion blender, carefully blend the sauce until smooth. Alternatively, you can blend in a blender.
Pour the pureed sauce back into the pan. Add the browned chicken with juices back into the pan and cook for 10 minutes or until chicken is cooked through.
Add the remaining 2 tablespoons of butter and heavy cream. Simmer gently on low heat for 5 minutes.
Remove from heat, garnish with cilantro and serve over rice.

Notes

Approximately 30 minutes prior to cooking chicken, transfer the meat from the refrigerator and allow it to come to room temperature.
To increase nutrient profile: use pastured butter, raw cream, and broth (instead of water).
Leftover butter chicken can be stored in an airtight container for up to 5 days in the refrigerator.

Nutrition

Gluten Free Pasta Salad Recipe

Super easy Gluten Free Pasta Salad starts with the best pasta, salami, fresh tomatoes, artichoke hearts, feta cheese and tossed with a simple homemade zesty dressing.

pasta salad with tomatoes, olives, red onions

This hearty and delicious gluten free pasta salad recipe is one of my favorite cold sides during summer time. It's rich in flavor, textures, and when sourced right, can be abundant in nutrition.

It's a great salad to bring to potlucks, to serve at parties, and to pack in picnic or school lunches.

Why you need this Gluten-Free Pasta Salad

There are several benefits this easy recipe offers that makes it a winner!

This Pasta Salad is versatile.

We'll dive into the specifics below but suffice it to say that this salad is very accommodating with the ingredients that you have on hand. Gluten free products have come a long way and we now have a vast selection of great-tasting pastas with superb ingredient list.

As far as other ingredients go - these are just a general idea of what an easy and healthy pasta salad should look like. It should be rich with fresh veggies like red onion, bell pepper, cherry tomatoes, and even snap peas make a great addition.

Out of red onions? Use white onion instead. Add pepperoni for a kick and use Parmesan cheese if you don't have feta. Or omit the cheese for a completely dairy free pasta salad.

Pasta salad can easily be tailored to fit your taste buds and nutritional needs.

This Pasta Salad is healthy.

If chowing down a bunch of carbs isn't your idea of healthy -you can swap the pasta with zucchini noodles or spaghetti squash to keep it completely grain free.

Check it out! How to Cook Spaghetti Squash for Longest Strands

You can always add more vegetables to bump up the nutrients.

But don't forget: when sourced right, meats and cheeses may outperform when it comes to nutrient content. For example, cured salami (which is fermented) contains microorganisms and good bacteria that help promote digestion. And feta cheese can be subbed with raw cheddar for an extra source of enzymes.

This Pasta Salad is easy.

One the reasons pasta salads are great for potlucks and parties is that they make such a perfect side dish that the whole family will love. It's simple yet filling and fancy enough for a dinner party!

For that reason, the ingredient list is intentionally short and the salad dressing consists of only 3 main ingredients plus salt and pepper.

Another perk is that this healthy Pasta Salad recipe can be kept in the refrigerator for up to 3 days, making this a great option for meal prep or large party.

Make it Nutrient-Dense: Source the best quality ingredients your budget allows. Truly cured salami contains microorganisms and good bacteria that helps promote digestion.

What is the best gluten-free pasta for Pasta Salad?

Gluten free pastas have come a long way. We currently have a vast selection of pastas made out of different grains and legumes available to us in grocery stores. Manufacturers were quick to jump on this very important need for gluten free products.

But unfortunately, in doing so, many corporations have also exploited the health needs of people to line their pockets by using cheap ingredients like corn flour (likely GMO) and diglycerides.

It's important to note that the easiest way to make sure any product is healthy is by checking the ingredient list. If you can't recognize the ingredients, your body won't either.

My favorite pastas are those made with ancient grains (quinoa, millet, buckwheat) or vegetable pastas. These are a few great options:

Buckwheat Pasta - these organic, non-GMO, gluten free pastas are a great option for gluten free pasta salad. Choose from fussili, penne, or elbows.
Brown Rice Pasta - one of my favorite brands for gluten and gluten free products alike
Veggie Pasta - this brand has 4 flavors to choose from but I would go with a mild one such as the Superfood White

Good to Know: The best gluten-free pastas are those made with sprouted ancient grains like buckwheat, quinoa, and brown rice.

White bowl with basil garnished pasta salad and two forks

How to Cook Gluten-Free Pasta

Cooking gluten-free pasta so it doesn't become a mushy mess can be a little tricky. Regular pasta is less finicky but gluten-free options needs some extra TLC. Follow these easy tips to making the Gluten-Free Pasta Salad of your dreams.

Step 1. Check the package instructions: you want to cook the pasta according to package instructions but set the timer for 2 minutes shy of the time called for to make sure pasta comes out al dente.

Step 2. Cook in plenty of water: make sure the large pot with water will accommodate pasta as it expands. Fill ⅔ of the pot with water.

Step 3. Generously salt the water: pasta loves salt and gluten free pasta is no exception. Make sure your pasta water is seasoned with lots of good quality salt. A good rule of thumb is to use 1 tablespoon for every 8 ounces of pasta.

Step 4. Add oil to the pasta water: this will help avoid the pasta from sticking to each other. This tip is especially important with gluten free pasta. Just a glug or two will do.

Step 5. Stir gluten free pasta often: stir every 30 seconds or so for the first 5 minutes of cooking to keep the pasta from sticking to each other. This will also disperse the olive oil between the pasta.

Step 6. Strain and rinse with cold water: but keep the rinsing brief (no more than 8 seconds) as you want the pasta to cool down naturally.

Step 7. Toss pasta with olive oil: after the quick rinse, return the pasta back to pot and toss immediately with extra virgin olive oil. While working on the salad component of the pasta salad, check in with pasta and give a quick stir to make sure the pasta doesn't stick together.

red onions, olives, feta and tomatoes in pasta salad

What are the ingredients in Gluten-Free Pasta Salad?

Gluten-Free Pasta: Check out any of the above great gluten-free options
Salami: truly cured and fermented salami is best
Tomatoes: grape or cherry tomatoes are best but any fresh tomatoes will work
Bell pepper: any bright-colored bell pepper is the best option
Red onion: this mildly flavored onion adds a pop of color and great flavor
Artichoke hearts: adds great texture and flavor
Kalamata olives: black olives will work in a pinch but not give the authentic pasta salad flavor
Feta cheese: omit if dairy free but adds great flavor
Basil: this aromatic herb adds tremendous flavor - a little goes a long way
Dressing ingredients: extra-virgin olive oil, white wine vinegar, fresh garlic, salt and pepper

Pro tip: Use olive oil from this garlic confit recipe for that infused garlic flavor.

As mentioned above, the fresh vegetables can be interchanged as needed. Broccoli florets, cauliflower, and snap peas are all great additions.

Suggested Substitutions and Variations

This salad can be adapted to meet any dietary need, whether you are low carb/keto, paleo, GAPS, or Whole 30. Additionally, this salad is naturally metabolically supportive as it already contains the three macro nutrients: healthy fats, carbs, and protein.

But with just a few minor tweaks, you can make this salad to suit your lifestyle.

Low Carb & Keto Pasta Salad: use zucchini noodles or spaghetti squash instead of gluten-free pasta, reduce tomatoes to 1 cup, and add a diced avocado to increase the fat content. (related post: How to Cook Spaghetti Squash for Longest Strands)

Paleo & Whole30 Pasta Salad: as in low-carb and keto pasta salad, use zucchini noodles or spaghetti squash instead of the pasta, skip the feta to make it dairy free, and be extra sure that the salami, olives and artichoke hearts are free from additives or sugars.

GAPS or SCD Pasta Salad: sub zucchini noodles or spaghetti squash for pasta and use grilled chicken in place of salami.

Did you know? Gluten Free Pasta Salad is naturally metabolically supportive with its' macro nutrient profile: carbs, protein, and healthy fats. But it can easily be tweaked to accommodate low carb/keto, Paleo, GAPS, or Whole30 healing diet.

Frequently Asked Questions & Tips

How can you make gluten-free pasta taste better?

Gluten-free pasta doesn't have offer much by way of taste but when tossed with fresh vegetables and a simple Italian vinaigrette, it certainly comes alive.

Can you eat gluten-free pasta salad cold?

Yes. Cold pasta salad is truly one of my most favorite things to eat during the summer months. When everything is tossed well, return this easy pasta salad to the refrigerator so it completely cools down and give the flavors an opportunity to meld together.

How long does pasta salad last?

If stored properly in an airtight container in the refrigerator, this gluten-free pasta salad will last up to 5 days in the refrigerator. You may extend that by a few days by omitting tomatoes as they release lots of juice when combined.

feta cheese, diced salami, cherry tomatoes, and pasta fussili in a white bowl

Make-Ahead Tips for Pasta Salad

This salad is a great option for meal prep, potlucks, and parties. When cooked right, gluten free pasta holds it's shape fairly well.

Make-ahead tip: Toss the pasta well with extra virgin olive oil and keep separate from the rest of the ingredients. You may do this up to one week in advance. You may also add salami, feta cheese, artichoke hearts, and olives together. Reserve the veggies for until closer to serving day so they don't lose their crunchiness.

Prepare all the veggies and salad dressing. Set aside until ready to serve or toss together with the rest of the salad and keep in the refrigerator for up to 5 days.

Storage Instructions

To store: This gluten-free pasta salad is best stored in an airtight container in the refrigerator for up to 5 days.

Storage containers: To meal prep this salad, convenient jars like these mason jars or weck jars works the best. To store, these glass containers are ideal for stacking other foods in the refrigerator.

Helpful Tip: To extend life of the salad, cook pasta according to package instructions, prepare all veggies, and salad dressing but don't toss together until ready to serve.

How to make Gluten-Free Pasta Salad

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

This super easy Gluten Free Pasta Salad starts with your choice of gluten free pasta, diced salami, feta cheese for a Mediterranean flare, artichoke hearts and Kalamata olives for an extra dose of healthy fats, cherry tomatoes, red onion, fresh basil, all wrapped up in a zesty 3-ingredient garlic dressing.

Step 1. Cook the gluten free pasta according to package directions and helpful tips in this post.

Step 2. Prepare the rest of the salad ingredients and the easy dressing.

Step 3: Combine everything together and enjoy!

Helpful Tools & Links

Below are some 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.

Tools: chef knife, cutting board, large mixing bowl,
Ingredients: real salt, black pepper, extra virgin olive oil
Storage Supplies: wide-mouth mason jars, Weck jars, glass containers

More Ways to Love Salads

This easy Pasta Salad is a great party/potluck/picnic food but there are other recipes that may fit that bill. Check these recipes out:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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4.60 from 5 votes

Gluten Free Pasta Salad

Super easy Gluten Free Pasta Salad starts with the best pasta, salami, tomatoes, artichoke hearts, feta cheese and tossed with a simple homemade zesty dressing.

Prep Time20

Cook Time8

Total Time28

Course: Salad

Cuisine: American

Keyword: easy pasta salad, gluten free pasta salad, pasta salad, potluck salad

Servings: servings

Calories: 296kcal

Author: Anya @ Prepare & Nourish

Ingredients

8 ounces gluten free pasta see notes
4 ounces salami diced
2 cups grape tomatoes halved
½ cup bell pepper (red, orange, or yellow is best) sliced
½ cup red onion sliced
1 cup artichoke hearts, marinated chopped
½ cup kalamata olives halved
½ cup feta cheese cubed
5-6 leaves fresh basil chiffoned

Easy Salad Dressing

¼ cup extra virgin olive oil
2 tablespoons white wine vinegar
4 garlic cloves minced
2 teaspoons sea salt
¼ teaspoon black pepper

Instructions

Cook pasta according to package instructions in generously salted water. Rinse in cool water and toss with oil to avoid sticking. Allow to cool to room temperature.
Combine all ingredients for the dressing in a small mason jar and shake to mix well.
Toss all ingredients together with the dressing. Reserve some chiffonade basil to garnish on top.

Notes

Tips on cooking gluten free pasta:

Cook gluten free pasta in a large pot and allow plenty water for pasta to expand
Generously salt the pasta water - use at least a tablespoon of good quality salt to cook gluten free pasta
Add a glug of extra virgin olive oil to the pasta water to avoid pasta sticking together
Cook gluten free pasta al dente (there should be a slight bite to it) - set a timer for 2 minutes shy of the time called for on the package instructions
Strain the pasta, rinse and immediately toss with extra virgin olive oil

Healthy Pasta Salad variations & substitutions:

Low Carb & Keto Pasta Salad: use zucchini noodles or spaghetti squash instead of gluten-free pasta, reduce tomatoes to 1 cup, and add a diced avocado to increase the fat content. How to Cook Spaghetti Squash for Longest Strands
Paleo & Whole30 Pasta Salad: as in low-carb and keto pasta salad, use zucchini noodles or spaghetti squash instead of the pasta, skip the feta to make it dairy free, and be sure that the salami, olives and artichoke hearts are free from additives or sugars.
GAPS or SCD Pasta Salad: sub zucchini noodles or spaghetti squash for pasta and use grilled chicken in place of salami.

Leftovers can be kept in the refrigerator for up to 4 days.

Please note: nutritional information will vary on type of pasta used.

Nutrition

This post was originally published February 2019 but has since been updated to include helpful information.

Lacto-Fermented Salsa

This lacto-fermented salsa is an easy way to preserve the harvest and include more probiotics to your diet. It's tangy and zesty and has a perfect spice kick to accompany your favorite Mexican meals or just to dig in with tortilla chips.

This easy recipe is an easy way to include natural probitiocs that is great for gut health.

When freshly prepared, this simple salsa is a basic pico de gallo but when left at room temperature for a few days, it will create good bacteria during this fermentation process that is great for gut health.

It is a perfect accompaniment to your favorite Mexican dish.

What is Fermented Salsa?

Lacto-fermentation is used to produce traditionally cultured dill pickles, kimchi, sauerkraut, and this salsa. It usually requires nothing more than adequate supply of real salt, vegetables, and water.

The beauty of lacto-fermentation is that no fancy equipment or canning supplies are needed. Just your ingredients and good quality salt.

Lacto-fermentation is a metabolic process by which glucose in the foods is converted into cellular energy and produces lactic acid. This process wipes out the bad bacteria in foods and the good bacteria which is tolerant to salt converts to lactic acid.

This lactic acid is a natural preservative that helps fight the bad bacteria and preserves the flavor and nutrient profile of these foods.

Different strains of this Lactobacillus bacteria have different strain-specific health benefits. That's why, as with all foods, it's important to get a variety of truly lacto-fermented foods in your diet.

bowl full of tomato salsa with tortilla chip

Preserving Fresh Tomatoes

Making this Lacto-Fermented Salsa is also a great way to preserve your tomato harvest.

For centuries, seasonal vegetables were only available fresh during their growing seasons. All the surplus was carefully fermented or cultured to last in cold storage during the leaner months.

This is done to extend shelf life. Properly cultured foods can last up to 6-8 months, well in time for the next bumper of crops.

In our modern world today, we are blessed to have fresh produce available to us year round, whether at the farmers market or the grocery store. And even though we have no need to preserve foods, the health benefits and nutrition of fermented foods still applies to us.

Good to Know: The process of lacto-fermentation produces good bacteria that has gut-healthy probiotics.

From Pico de Gallo to Fermented Salsa

The difference between tomato salsa pico de gallo and fermented salsa is the time spent at room temperature.

If you want fresh, zesty, tangy pico de gallo or regular salsa, follow the recipe below and transfer the homemade salsa straight to the refrigerator to stop or greatly hinder the fermentation process.

It will keep in the refrigerator for several weeks before it starts producing live cultures and natural bacteria that will eventually turn it into fermented salsa.

However, if you want the health benefits of fermented salsa quicker, you'll need to give it more time to sit at room temperature to allow that bacteria transformation.

What are the ingredients in Fermented Salsa?

Tomatoes: any tomatoes will work but the best are those fresh from your garden or farmer's market
Onion: yellow, white, or red onion will work
Hot pepper: jalapeno or serrano pepper is the best option here
Fresh garlic: fresh is best - garlic powder won't cut it and neither will jarred
Cilantro: this may be debatable, but salsa isn't salsa without cilantro
Limes: this is also a must but you can sub lemons in a pinch
Salt: this is what we will be using to culture or ferment the salsa so be sure it's good quality real salt, say no to iodized salt.
Black Pepper: last but not least black pepper adds nice flavor

This is Lacto-Fermented Salsa recipe without whey, provided that you have adequate salt to create those good microbes.

Make it Nutrient-Dense: Because tomatoes are on the EWG's Dirty Dozen list, it's best to use organic tomatoes or better yet, grow them yourself to avoid pesticide residue.

Suggested Substitutions and Variations

This simple salsa recipe is pretty forgiving. Any garden fresh tomatoes and onions will work.

The only thing that is non-negotiable is the use of good quality, unrefined salt. I prefer fine (not coarse) Redmond's Real Salt (use code NOURISH for 10% off).

If you would like to read more about the importance of unrefined salt in your diet and which salt is best to use for specific dishes, check out this Unrefined Salt Guide post.

bowl of salsa surrounded by tortilla chips

Frequently Asked Questions & Tips

How long does Fermented Salsa last?

When fermented properly, this salsa will last in dark, cold storage such as the refrigerator for up to 4 months. Look for any signs of mold and use your sense of smell to test for any foul odor. Even after 4 months, the salsa should not be mushy if prepared properly.

Is 'burping' the jar necessary to ferment salsa?

As with most things that are using the process of lacto-fermentation, you do want to create an environment where these natural gases can escape. This is done with a loose fitting lid or every 12 hours or so, opening it and releasing those gases. That would also be a good time to make sure that the salsa is fully submerged in what now should be a salty brine.

What is the best salt to use to lacto-ferment foods?

Your lacto-fermented foods are only as good as your salt. That is because truly unrefined real salt contains lots of minerals and enzymes needed for this fermentation process. I prefer using Redmond's real fine salt for best results.

Storage Instructions

To store: After 2 days of allowing the salsa to naturally ferment at room temperature, transfer to back of the refrigerator and store there for up to 4 months.

Storage containers: My favorite vessels for lacto-fermented foods are wide-mouth Mason jars similar to these. They come in various sizes and are easy to access.

How to make Fermented Salsa

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

This Lacto-Fermented Salsa recipe calls for these raw ingredients that you will need: fresh tomatoes, white onion, hot pepper like serrano or jalapeno pepper, raw garlic, fresh cilantro, limes, sea salt, and black pepper.

Step 1. Chop all raw vegetables

Finely dice the onion with sharp knife or a tool like this chopper (I use the smaller hole insert for onions and larger for tomatoes). Dice tomatoes in the same manner and transfer to a large bowl.

Seed and mince the hot pepper into small pieces according to personal taste. Add to tomatoes and onions.

Add finely chopped cilantro and minced garlic.

Did you know? Garlic contains an enzyme called allicin. For maximum health benefits, wait 10 minutes between mincing it and combing it for the enzyme to activate.

Step 2. Combine everything

Squeeze the juice of limes (or lemons if no limes) and season with salt and pepper.

Toss to combine everything well.

At this point, this is your normal fresh salsa that is incredibly fresh-tasting and delicious. It has bright flavor and is great for picky eaters who don't particularly appreciate the fermented flavor.

Transfer the salsa into smaller jars and close the lid loosely.

To halt the fermentation process, transfer this salsa to the refrigerator and it will very slowly ferment in there. This can potentially add months to the shelf life.

Step 3: Set to ferment

However, if you want the fermentating process to begin immediately, leave it at warmer temperatures but away from direct sunlight for couple of days (depending on your room temperature) until it starts forming that tangy flavor.

Keep the lid on very loosely to make sure natural gases have room to expand and escape. Make sure that the salsa is fully submerged in the salted brine as the tomatoes will start releasing much juice.

A fermentation glass weight like this one is an easy way to make sure all salsa is submerged.

Helpful Tip: Make sure the lid to the salsa jar isn't so tight so the naturally producing gasses can escape and that all the salsa is fully submerged in the brine.

Helpful Tools & Links

Below are some 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.

Tools: chef knife, cutting board, large mixing bowl, salad chopper, fermenting weight
Ingredients: real salt, black pepper
Storage Supplies: wide-mouth mason jars for leftovers, Weck preserving jars

What to eat with Lacto-Fermented Salsa

As with most lacto fermented foods, they are most enjoyed as a condiment in your daily diet for good health because of their good bacteria content.

Enjoy this salsa with these recipes:

Looking for more lacto-fermented 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!💚

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4.60 from 25 votes

Fermented Tomato Salsa

This lacto-fermented salsa is an easy way to preserve the harvest and include more probiotics to your diet. It's tangy and zesty and has a perfect spice kick to accompany your favorite Mexican meals or just to dig in with tortilla chips.

Prep Time30

Total Time30

Course: Appetizer

Cuisine: Mexican

Keyword: budget friendly, fermented salsa, ferments, lacto fermentated salsa, lacto-fermentation, paleo

Servings: servings

Calories: 10kcal

Author: Anya @ Prepare & Nourish

Cost: $3.50

Equipment

Chop Wizard

Ingredients

2 pounds fresh tomatoes
1 yellow onion
1 jalapeno or serrano pepper
6 garlic cloves
1 bunch of chopped cilantro
juice of 2 limes
2 ½ teaspoon fine sea salt
½ teaspoon black pepper

Instructions

Dice tomatoes into ¼" cubes. Finely dice onions. Transfer to large bowl.
Seed and mince jalapeno or serrano pepper. Add to onions and tomatoes.
Finely chop cilantro. Add minced garlic and juice of limes. Season with salt and pepper and combine everything.

To Ferment Salsa:

Close the lid lightly to the jar and set at room temperature for 24 hours or until cultured (up to 72 hours). Check daily to make sure the salsa is fully submerged in the natural juices or brine. Push the salsa down with the back of the spoon as needed. Transfer to refrigerator.

Video

Notes

Peppers: You can seed the hot peppers first for low-heat salsa but save them. After a taste test, you can add some of the seeds for additional heat if desired.
If fresh pico de gallo is desired, transfer the salsa to the refrigerator without allowing to ferment at room temperature. It will taste fresh for up to 2 weeks, then will slowly start to culture and develop a tang.
It is not necessary to add a culture or starter such as whey or sauerkraut juice. It will ferment with enough salt and time on its own. Make sure you use the full amount of salt.
Fermented salsa can be kept in the refrigerator for up to 4 months.

Nutrition

This post was originally published April 2017 but has since been updated to include helpful information.

Okroshka Recipe

Loaded with nutritious vegetables, fresh garden herbs, hard boiled eggs, and chicken meat, this Okroshka recipe is hearty yet refreshing and healthy choice for hot summer days.

Okroshka - Russian Cold Soup

Okroshka is a Russian cold soup traditionally made with kvass, a fermented rye beverage. Later versions use milk-based fermented drink called kefir.

This soup is incredibly refreshing on a hot summer's day and surprisingly keeps you well satiated, thanks to a handful of nourishing ingredients.

This healthy summer soup features seasonal vegetables such as radishes, cucumbers, fresh herbs and green onions. Hard-boiled eggs and potatoes give enough sustenance to this seemingly light dish.

Depending on the regional varieties in parts of Eastern Europe, the meat used in Okroshka can range from beef tongue to sausages to fish and bologna sausage.

History of Okroshka

The name "Okroshka" derives from the Russian verb kroshit, which literally means to crumble or chop into small pieces.

But what is the origin of the soup?

It is believed that Okroshka originated on the Volga River by barge haulers. These workers were often given dried fish and kvass for lunch. To make the fish more palpable, they would soak it in kvass.

Over time, this simple lunch was enriched with seasonal ingredients like potatoes, radishes, and cucumbers.

Kvass, kept well with no refrigeration and was refreshing in the heat, provided much needed nutrients and probiotics to these workers. The live bacteria in the kvass feasted on the sugars and left it unsweetened and fizzy, almost beer-like.

In later versions of this cold summer soup, a milk-based fermented drink named kefir replaced kvass.

Okroshka dry ingredients in a large white bowl

Is Okroshka healthy?

Okroshka is a deeply nourishing summer soup with many gold star ingredients, not the least of them is kefir.

Traditionally, the meat used in Russian or Ukrainian Okroshka is bologna but there's a better way to make this healthy meal. Instead of processed meat, lean cooked chicken is a better option as are fully cooked grass-fed hot dogs.

The heart of Prepare and Nourish is to provide recipes for deeply nutritious foods that can become staples in modern day kitchen. One of which is kefir, a probiotic-rich cultured dairy drink. Good news is that kefir is readily available in most supermarkets. Just look for plain, unsweetened with full fat content for best flavor.

Another health benefit of Okroshka is the resistant starch in potatoes. Cooked and cooled potatoes are rich in resistant starch, which in short means they are a prebiotic for your probiotics.

These resistant starches resist digestion making its way to the large intestine where it becomes healthy food for the gut bacteria. Every person needs a healthy balance of prebiotics and probitiocs for proper digestion.

The rest of the ingredients are full of their own great health benefits.

Did you Know? Cooked and cooled potatoes release a compound called resistant starch or prebiotics. Prebiotics are essential for proper assimilation of probiotics.

hard boiled eggs, cucumbers, chicken meat and radishes in a bowl

What are the ingredients in Okroshka?

Vegetables: radishes, cucumbers, and cooked and cooled potatoes are the bulk of this recipe.
Eggs: hard-boiled eggs not only add extra protein and healthy fats, they are notoriously satiating and work great in any cold summer soup
Meat: traditionally bologna was the choice of meat in Okroshka. However, there are many other options to keep this soup nourishing. Use leftover meat such as roast chicken. Grass-fed hot dogs, pulled pork, and even canned chicken breast are also great options (but always check ingredients for canned meat!)
Kefir: look for plain, unsweetened, full fat kefir for best flavor. Other options are buttermilk, thinned yogurt, or even heavily thinned sour cream with a squeeze of lemon juice.
Herbs: fresh herbs such as dill, parsley and green onions add great refreshing flavor.
Water + Ice Cubes: This is necessary regardless of using kefir or yogurt. What will vary is how much water is necessary for that perfect creamy, yet not too thick texture. Ice cubes are optional but are a great finishing touch to keep the soup extra chilled.

Make it Nutrient-Dense: Kefir, cooled potatoes, eggs from pastured hens, and lean chicken breast are all nutritious ingredients that comprise this perfect dish.

Suggested Substitutions and Variations

I love that this easy summer recipe is also quite versatile based on what we have at home.

Potatoes: Yukon gold potatoes and russet potatoes are the best in this recipe but I've used red potatoes in a pinch.

Meat: Leftover roast chicken meat is a healthy alternative but grass-fed hot dogs work great too. Organic canned chicken is a great option.

Veggies: Radishes and cucumbers are classic in this dish but feel free to swap turnip or daikon radish for radishes. Any variety of cucumber will work but persian or English cucumber is my favorite in this recipe for their thin skin.

Kefir-water "soup base": Okroshka with buttermilk works great too but you can also create a thick, creamy consistency of enough unflavored yogurt or sour cream and lemon juice. You can also add a little bit of mineral water for that sparkling sensation that fermented beverages offer.

Fresh herbs: any blend of fresh garden dill, spring onions, fresh parsley or fresh basil will work.

white bowl with distinct dry ingredients for Okroshka

Frequently Asked Questions & Tips

What are the best potatoes for Okroshka?

The good news is that most all potatoes will work great in Okroshka. My favorite are Yukon gold since they have medium starch and medium moisture content. Yukons are the ultimate workhorse because they are just perfect for this job. Traditionally, I've learned to make Okroshka using russet potatoes but any waxy potatoes like baby potatoes or red potatoes will work.

What is the best way to cook potatoes and eggs?

The Instant Pot is a surprisingly easy way to cook both the potatoes and eggs together. It's best to cook them well in advance and keep them overnight in the refrigerator for easier chopping.

To cook potatoes and eggs in the Instant Pot, follow these steps:
1. Place the potatoes (if using Yukon golds) and eggs (in that order) on the trivet.
2. Pour one cup of water, close the lid, turn the safety valve to Sealing and set the cook time on Manual for 5 minutes.
3. After cook time, allow to naturally pressure release (NPR) for 5 minutes, followed by quick pressure release (QPR).
4. Immediately transfer eggs into ice bath and remove potatoes from the pot.
5. When cool, transfer potatoes and eggs to refrigerator until ready to dice.

Note: if cooking potatoes and eggs together in Instant Pot, make sure potatoes are small-medium otherwise they may need more time or it may be best to cook separately.

Can this be made Whole30, Paleo, Low Carb or vegetarian?

With various swaps, you can make this Whole 30, paleo, and low carb.
To make this dairy free to comply with Whole 30 and Paleo, use good quality plant-based yogurt and dilute heavily with water to create a yogurt soup base.

To make Okroshka low-carb, simply omit the potatoes.

Because of the substantial animal products, it would be hard making a vegetarian version of Okroshka without sacrificing flavor, texture, and substance.

Make-Ahead Tips

Okroshka is a perfect dish to make ahead. That's because you can keep the wet and dry ingredients separate for up to 4 days.

To extend the life of Okroshka even more, add the cucumbers to the bottom of the bowl and do not mix the ingredients together. Or keep the cucumbers separate from the rest of the dry ingredients so they won't release liquid into the rest of the ingredients.

A great benefit is that you can make this healthy meal in phases. Consider the suggestions below for an easy soup that will come together in no time on a hot day.

Cook the potatoes and eggs well in advance and cool them in the refrigerator.
Dice up the potatoes, eggs, radishes, and herbs and store in the bowl.
Chop the cucumbers and keep separate from the rest of the ingredients.
Mix the kefir soup base and store in a jar in the refrigerator until ready to combine all Okroshka ingredients.

Storage and Leftover Instructions

To store: If storing the dry ingredients with no kefir and no cucumbers, it can keep in the refrigerator in an airtight container for up to 5 days.

Leftovers: If you have any leftovers that have already been combined together with the kefir soup base, transfer it to an airtight container and keep in the refrigerator for up to 3 days. I prefer using wide-mouth Mason jars similar to these for easy storage.

How to make Okroshka

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

This Okroshka recipe calls for these ingredients that you will need: potatoes, eggs, radishes, cucumbers, chicken meat or your choice of substitution, fresh dill, spring onions, kefir, water, lemon or lime, and sea salt.

Step 1. Chop all ingredients

okroshka ingredients in a large white bowl

Okroshka tastes better when all the ingredients are finely diced in uniform shape and size. It's helpful to have a tool like this chopper to get the job done with little time and effort.

Helpful Tip: It's helpful to boil the potatoes and eggs the day prior and cool it completely in the refrigerator overnight for easier dicing.

Step 2. Prepare the kefir "soup base"

In a ½ gallon jar or a large pitcher, mix 2 quarts of kefir (or buttermilk) with 2 quarts of cold water. Add lemon juice and salt to taste, starting with 1 teaspoon and increasing to your preferences.

You can adjust kefir to water ratio per preference.

If using unflavored yogurt, add more water using a 1:3 ratio. You can always add more water to achieve the desired consistency. Plain yogurt or Greek yogurt will work for this soup recipe.

Note: This step is optional but helpful if you're making Okroshka for the first time. Once you get the hang of it, it's totally acceptable to pour the kefir and water directly into your bowl of chopped ingredients.

Helpful Tip: Making the kefir soup base separately in a jar or pitcher is not necessary but helpful to get a good ratio and consistency.

Step 3: Combine dry and wet ingredients

Pour the yogurt-like soup base over the chopped vegetables in a large bowl. Stir to combine. Taste for salt and adjust as necessary.

Helpful Tools & Links

Below are some 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.

Tools: chef knife, cutting board, large mixing bowl, salad chopper
Ingredients: real salt
Serving Supplies: ceramic soup tureen, wide-mouth mason jars for leftovers,

What to serve with Okroshka

Okroshka is always served cold. The ingredients are light and airy but the potatoes and eggs definitely add substance to this summer soup. The yogurt-like base adds more nutrition and your choice of healthy meat is a great protein source.

You have complete control over the consistency of Okroshka. To thin it out, simply add more chilled water. I personally prefer it a little on the thicker side.

Because of its' well balanced profile, it's not necessary to serve anything else with this refreshing soup but a slice of rye bread and a wedge of fresh lemon can make it a perfect meal.

Looking for more easy summer 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

Print Recipe

5 from 5 votes

Okroshka Recipe

Refreshing meal, full of seasonal veggies and packed with healthy protein!

Prep Time30

Cook Time15

Total Time45

Course: Soup

Cuisine: Russian

Keyword: cold soup, cold summer soup, healthy soup, okroshka, resistant starch

Servings: servings

Calories: 200kcal

Author: Anya @ Prepare & Nourish

Ingredients

½ pound Yukon gold potatoes, approximately 3 medium-large potatoes cooked and cooled
4 eggs hard boiled
6 radishes
2 Persian cucumbers, or ½ English cucumber
2 cups leftover roast chicken meat, or 1 chicken breast see notes for substitutions
1 fresh dill bunch
6 green onions
1 quart kefir or buttermilk see notes for substitutions
1 quart cold water
1 fresh lemon
1 teaspoon sea salt

Instructions

Finely dice potatoes, eggs, radishes, and cucumbers. Cut leftover roast chicken, fresh dill, and green onions. Combine all the dry ingredients in a large bowl.
Combine water and kefir (or your choice of ferment) until desired consistency is reached.
Pour kefir mixture over vegetables and season to taste if necessary. Squeeze lemon juice.

Notes

It's best to cook potatoes and eggs in advance and allow to chill overnight in the refrigerator for easier dicing.
Leftover roast chicken meat is best but grass-fed hot dogs and pulled pork also work.
Buttermilk, yogurt, and sour cream can all be swapped for kefir but the water amount will vary. Dilute with water to make the consistency of buttermilk.
To extend life of Okroshka, don't mix in the kefir-water mixture with the dry ingredients until ready to serve.
Dry ingredients can be kept in the refrigerator for up to 4 days in an airtight container.

Nutrition

This post was originally published June 2017 but has since been updated to include helpful information.

What to Serve with Cabbage Rolls - 35 Incredible Side Dishes to Try

Wondering what to serve with cabbage rolls? Check out these 35 incredible side dishes that complement this comfort food so perfectly. From hearty grains to fresh salads and mouthwatering side dishes, these ideas will help you figure out what to serve with stuffed cabbage rolls.

4-image collage that shows spaghetti squash, roasted green beans, arugula salad, and scalloped sweet potatoes, with text overlay.

If you're looking for a well balanced and hearty meal, look no further than stuffed cabbage rolls. Even though there are different ways of making cabbage rolls, there's a clear consensus that this classic dish qualifies as a complete meal.

That's because stuffed cabbage rolls have everything you need for a well-balanced meal: hearty ground meat, healthy grains, veggies like carrots, onion, cabbage, and delicious flavor from the tomato-based sauce.

Add a dollop of sour cream and a slice of rye bread, and mealtime has been made easy.

But if you are serving a crowd or if you just want to take this to a whole new level - pair your cabbage rolls with one of these fitting side dishes. Any of these cabbage roll side dishes will make a great accompaniment to the main course!

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What are Stuffed Cabbage Rolls?

If you're not familiar with this hearty dish, let me introduce you. Originally hailing from Eastern Europe, stuffed cabbage rolls come in all shapes and sizes depending on the geographic location. There are different versions of cabbage rolls as there are any other traditional dish.

This ultimate comfort food usually consists of ground meat, cooked rice (white rice is my choice!) and vegetable tomato sauce rolled into cabbage leaves and then cooked to tender perfection.

Some recipes call for gently simmering the cabbage rolls on the stove top while others are baked in the oven. If you are looking for a traditional recipe, learn how to make stuffed cabbage rolls.

Because homemade cabbage rolls don't have to be difficult, I also have an easy step-by-step post on how to take a whole head of cabbage and break it down to create perfectly tender-cooked cabbage leaves. Check out how to boil cabbage to make the rolls go easily and streamlined.

And finally, if that seems a bit too involved and you need something simpler, check out this recipe for lazy cabbage rolls. It's the best way to get all the flavors of old fashioned stuffed cabbage rolls but without the fuss.

image of lazy cabbage rolls on white plate

Reasons to Make Cabbage Roll Side Dishes

Quick and easy side dishes - Cabbage rolls are generally a labor of love so you need quick and simple sides to serve alongside them.
Comfort food - Because it's so balanced and flavorful, this classic comfort food makes a delicious dinner on it's own. Traditionally, Russian cabbage rolls have been enjoyed with a dollop of sour cream and a slice of rye bread.
Serves a crowd - If you're serving cabbage rolls to guests or a larger crowd for special occasions, it's good to be armed with equally nourishing side dishes.

💭Pro tip: Cabbage rolls freeze exceptionally well. Consider doubling the batch and freeze half for an easy meal in the future.

Tips for Cabbage Roll Side Dishes

Use a freezer. See what frozen vegetables you have on hand to see if you can pop them in the oven for an instant side dish for cabbage rolls. Or prepare several options and have them readily available in the freezer for the future.
Buy seasonally. Make side dishes using produce that is available to you right now. Seasonal vegetables are more nutritious, tastier, and cost-efficient.
Keep it simple. Sometimes, the most satisfying side dishes are the simplest ones. Don't feel compelled to make elaborate sides every time. A simple salad or roasted veggie can be the perfect accompaniment to cabbage rolls, allowing the flavors to shine without overwhelming your palate.

What to Serve with Cabbage Rolls

Ready to explore delicious pairings? Check out this compilation of popular side dishes that complement cabbage rolls well.

These side dishes will provide your dinner with a contrast of textures and flavors that makes the entire meal more interesting. And you'll notice that we are big on variety - lots of different vegetables here that add incredible health benefits to your plate.

In this roundup of What to Serve with Cabbage Rolls - these delicious side dishes are broken down by categories that I think would make more sense to the cook:

Sides with Root Vegetables (of course potatoes are an obvious choice here but there are other equally delicious root vegetables)
Side Dishes with Grains (this includes veggies that are great stand-ins for grains)
Roasted Vegetables (personally my favorite for a meal like cabbage rolls because it's super easy!)
Versatile Salads (close second!)
Fermented Pairings for Cabbage Rolls

collage of simple side dishes to pair with cabbage rolls

Best Side Dishes with Root Vegetables

Cabbage rolls and potatoes are such a perfect match which is why we absolutely needed to include them in this roundup. But taters aren't the only main attraction in this group. Check out how other root vegetables can make a perfect side dish for cabbage rolls.

Scalloped Sweet Potatoes with Bacon

An easy and delicious side dish that consists of bacon, sage, garlic and of course the sweet potatoes.

Check out this recipe

Scalloped Sweet Potatoes with Bacon (Whole30, Paleo) - Make this for an easy weeknight side dish or a fancy dinner party. Either way, these Scalloped Sweet Potatoes with Bacon are Whole30 and Paleo and require only 4 ingredients. #sidedish #paleo #whole30

Crispy Oven Roasted Garlic Potatoes

Fluffy on the inside, golden on the outside, these Crispy Oven Roasted Garlic Potatoes make a wonderful sheet pan side dish with only 4 ingredients and little prep time.

Check out this recipe

golden brown potatoes in serving platter.

Roasted Carrots with Garlic

Oven-roasted whole carrots with garlic and herbs make an easy and delicious side dish that can go with just about any meal. This savory Paleo and Whole30 side come together in 20 minutes.

Check out this recipe

Bacon and Cheese Baked Potatoes

Bacon and Cheese Baked Potato is the ultimate comfort food. These taters are stuffed with cheesy and buttery potato filling with pops of crunchy bacon and green onions.

1 15

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Baked loaded potatoes with bacon and green onions on a baking sheet

Dairy-Free Mashed Potatoes with Caramelized Onions • All that’s Jas

These flavorful dairy-free mashed potatoes are effortless to make and require no dairy substitutes but simple ingredients you already have on hand.

Check out this recipe

Dairy-Free Mashed Potatoes with Caramelized Onions • All that’s Jas

Oven Roasted Potatoes and Carrots

These herb-roasted potatoes and carrots with green beans are outstanding and easy to make! Tender, flavorful, savory, and healthy, this side dish is the best!

Check out this recipe

Celery Root Slaw with Fennel

This crunchy celery root slaw recipe is a delicious way to enjoy a lesser-known root vegetable especially when combined with fennel!

Check out this recipe

Creamy Parsnip Puree

This Parsnip Puree recipe is velvety smooth and creamy with the flavors of garlic and rosemary. It’s a naturally gluten-free side dish that everyone will love!

Check out this recipe

Best Cabbage Roll Side Dishes with Grains

A simple barley pilaf, egg noodles, or a side of brown rice cooked in bone broth makes a great side dish. In this category are also vegetables that resemble these grains but come with amazing health benefits.

Instant Pot Buckwheat

Instant Pot Buckwheat is perfectly fluffy, tender, and always delicious. This ancient grain is joined with modern convenience for a hearty and nutritious side dish that’s great with most meats, fish, and vegetables.

Check out this recipe

cooked buckwheat in a white bowl with Instant Pot in background

How to Cut and Cook Spaghetti Squash for Long Strands

Find out how to cut and cook spaghetti squash to get those long strands. It's easily roasted in the oven and is a great alternative to pasta.

1 10

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Instant Pot Millet

Instant Pot Millet can be served as porridge, cold in salads, or paired as a healthy gluten-free grain with protein. This mildly flavored ancient grain is used in a variety of sweet and savory millet recipes.

Check out this recipe

Perfect Rice in the Pressure Cooker

Learn how to make perfect rice in the pressure cooker using both regular not soaked rice and soaked rice for better digestibility.

Check out this recipe

Perfect Rice in the Instant Pot -Easily prepare perfect rice for maximum absorption and nutrition in your electric pressure cooker. Instructions for both soaked rice and regular rice.

How to Cook Basic Polenta – Mamaliga

How to cook basic polenta, creamy or sturdy. Polenta is a dish made from coarsely ground cornmeal. Some water and some salt, a little bit of cooking and you're done.

Check out this recipe

Best Seasoned Cauliflower Rice with Lemon & Herbs

Light, fluffy seasoned cauliflower rice with lemon and herbs is a delicious, quick and healthy side dish with WAY less calories, carbs and cooking time than traditional sides.

Check out this recipe

Best Seasoned Cauliflower Rice with Lemon & Herbs

Roasted Vegetable Side Dishes

The best part about roasted vegetables is how quickly it takes to whip them into a quick side dish without the fuss. These are truly some of the best side dishes for cabbage rolls and for good reason! They're usually one-pan recipes and require very little hands-on prep time. I'm convinced you'll find a perfect side dish for cabbage rolls in this collection.

Roasted Green Beans with Bacon

Roasted Green Beans with Bacon are perfectly tender and so delicious. This easy 20-minute side dish goes with just about anything!

Check out this recipe

Green beans with bacon on a platter with a serving spoon

Air Fryer Roasted Butternut Squash

This Air Fryer Roasted Butternut Squash recipe makes a wonderful side dish in 10 minutes. It works well with either fresh or frozen butternut squash and easily roasted to perfection in the air fryer.

Check out this recipe

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.

Check out this recipe

Roasted Bok Choy in Air Fryer

Crispy, flavorful green edges cooked to perfection in the air fryer. Pair this quick, easy, and healthy side dish with your favorite grilled meat for a simple dinner.

Check out this recipe

Creamed Mushrooms

Full of satisfying flavors in caramelized onions, garlic, rich butter and cream, finished off with red wine reduction. Great over pasta, chicken or steak!

Check out this recipe

Creamed Mushrooms in a small bowl with garnished parsley

Best Salads for Cabbage Rolls

A nice light salad is great at complimenting a balanced main course. In fact, adding a simple green salad to your main dish is always a good idea. Check out these salads that all come with their own delicious flavor.

Cucumber Garlic Dill Salad

This easy and fresh cucumber dill salad recipe with garlic is the perfect solution for easy side dish on a busy weeknight or to feed a crowd on a weekend. Made with crispy cucumbers, aromatic dill, and savory garlic, this salad pairs perfectly with everything.

Check out this recipe

garlic cucumber dill salad in a white bowl.

Arugula Goat Cheese Salad with Prosciutto

This Arugula Salad with Goat Cheese and Prosciutto is an infusion of flavors and textures that can complement any dish. The best part is it's made with a handful of ingredients and just 15 minutes of prep time.

Check out this recipe

rocket salad with arugula leaves on a white platter with goat cheese and prosciutto toppings with wooden spoons on the left.

Cabbage Cucumber Salad (Low Carb)

This Cabbage and Cucumber Salad is a refreshing, healthy, and delicious addition to your meal. Made with just a handful of ingredients, it's naturally paleo, low carb, and Whole 30.

Check out this recipe

Shredded cabbage with cucumbers in a white bowl.

Cucumber Tomato and Onion Salad

This Cucumber Tomato and Onion Salad is a simple, yet refreshing addition to any summer meal. With only 5 ingredients, it comes together in under 15 minutes.

Check out this recipe

Classic Caesar Salad

This Classic Caesar Salad recipe is made from scratch with tangy homemade Caesar dressing, toasted croutons, and crunchy romaine lettuce.

Check out this recipe

white bowl with caesar salad on top of white kitchen towel

Pickled Beet Salad with Feta and Walnuts | The Rustic Foodie®

This easy Pickled Beet Salad recipe is healthy and tossed in a balsamic vinaigrette dressing along with feta cheese, walnuts, and greens!

Check out this recipe

Pickled Beet Salad with Feta and Walnuts | The Rustic Foodie®

The Best Simple Side Salad Recipe - Belly Full

A simple green side salad with romaine, cucumber, tomato, craisins, pecans, and a blend of two different delicious dressings!

Check out this recipe

The Best Simple Side Salad Recipe - Belly Full

Fermented Recipes to go with Cabbage Rolls

As is typical for all Prepare and Nourish recipes, we are big on serving all meals with a serving of lacto-fermented food. These are some of the best lacto-fermented pairings that go well with cabbage rolls.

You'll notice that the time it takes to make these foods are much longer than what we'd want in a side dish. That's because fermented foods are a labor of love. They're meant to have a long shelf life so make these well in advance of your meal.

In fact, have a variety of different ferments to vary your probiotic and live enzyme intake.

Spicy Sauerkraut with Ginger and Garlic

This Spicy Sauerkraut with Ginger and Garlic is a delightfully zesty take on sauerkraut that is packed with antioxidants and beneficial bacteria for gut health.

21 30

Check out this recipe

Easy Fermented Kimchi Recipe

Learn how to make kimchi at home with this simple step-by-step guide. This Easy Fermented Kimchi recipe is loaded with spicy and tangy flavors and crunchy texture.

8 45

Check out this recipe

kimchi in half-gallon mason jar with lid on the side in how to make kimchi tutorial.

Fermented Red Cabbage Sauerkraut

This Red Cabbage Sauerkraut recipe (or fermented red cabbage) is made with just a few simple ingredients and easy steps yet provides a delicious and tangy kraut that's excellent with every meal.

7 10

Check out this recipe

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.

8 30

Check out this recipe

green tomatoes with fresh dill in mason jar.

Easy Fermented Cherry Tomatoes

Fermented cherry tomatoes are a great way to preserve that summer harvest and include more gut-healthy probiotics to your meals.

10 10

Check out this recipe

Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you plan what goes with cabbage rolls for your next dinner. I'm only including these as reference but it's likely you already have something similar.

Serving tools: cutting board, large mixing bowl, ceramic baking dish, serving platter set, large salad bowl
Storage Supplies: glass snap containers

FAQs

What side dishes can I prepare ahead of time?

There are multiple side dishes on the list that make a great meal prep option. Dishes like cooked grains, hearty salads like coleslaw, and roasted vegetables can be prepared ahead of time. Fermented vegetables are also great to have on hand for an instant side dish.

Can I pair cabbage rolls with side dishes from different cuisines?

Absolutely! You can get creative with international flavors. Consider pairing cabbage rolls with gluten-free garlic bread topped with Parmesan cheese for a simple side. Or try a different authentic side dish to create a blend of textures and flavors that's sure to satisfy your taste buds.

What side dishes should not be served with cabbage rolls?

When you think about what to serve with stuffed cabbage rolls, you want a contrast in flavors and textures. I would try to avoid similar-type foods like cabbage or Brussels sprouts, ground beef or turkey, and tomato-based sauce.

Was this What to Serve with Cabbage Rolls roundup helpful? Check out more related ideas below.