Recent Recipes

Garlic Roasted Eggplant and Tomato Appetizer Recipe

We are deep into tomato-and-eggplant love affair and this fine duo happens to bring out the best of both of these nightshades...

Summer has officially passed and we are well into Fall but the cooler weather is always behind schedule. It's still rather warm in our neck of the woods and that means tomatoes are still ripening and eggplants are still growing. That also means, we can still enjoy these delicious nightshade appetizers.

Eggplants, also known as Aubergine, come in all shapes and sizes. I frequently see Japanese Eggplants, Indian Baby Eggplants and the good ol' regular eggplant at our Farmer's Market. For this recipe, I used the regular eggplant since I prefer to have these slightly bigger than bite size. Not a fan of eggplant? Zucchini is a great sub for in this dish, just be sure it doesn't have large seeds that would make the center hollow during roasting.

You may choose to peel the skin since it creates a slightly bitter taste to the eggplant when cooked. Another option to diminish the off-flavor is to sprinkle some sea salt on both sides of the cut eggplant slices and allow to sit for 20 minutes. Rinse off the salt and pat dry. Personally, the bitter taste never bothered me and because we are loading this with a TON of flavor, I can hardly taste the harshness.

Garlic Roasted Eggplants and Tomato Appetizers

Wash the eggplants and slice them into ¼" thickness.

In a large cast-iron skillet on medium-high heat, place 8-10 eggplant slices (or as many as will fit in a single layer) and roast them for 4-5 minutes or until brown on each side.

Flip the eggplant slices and continue to brown the other side for additional 2 minutes. Using a metal spatula or fork, remove the roasted eggplant slices off the pan and lay them out on a cookie rack to cool.

Proceed with the remaining eggplant slices in same manner and continue working in batches.

Meanwhile, in a small container (I used 1 pint mason jar), combine 1 cup of mayonnaise (get recipe here), 2-3 minced garlic, 1 teaspoon of dried dill and parsley, and ½ cup of grated parmesan cheese. Set aside. Slice tomatoes ¼" thick and grate the remaining parmesan cheese.

Assembling

Using an assembly line technique, take a cooled eggplant slice, add a dallop (½ - 1 teaspoon) of garlicky mayo mixture, slap a tomato slice, and top off with some parmesan. Garnish with fresh parsley or dill. Continue to assemble the remaining slices.

Storing & Keeping

These eggplant and tomato appetizers are great when served immediately but I have had them keep in the refrigerator for parties for hours in advance (made in the morning for a dinner party). They do store well in an airtight container in the refrigerator up to 2 days but I wouldn't eat them past that time frame. Also, you can roast the eggplant, slice the tomatoes and prep the mayo mixture the night before and keep them all in separate containers and assemble them just before or a few hours before serving. I've done that before with great success.

Either way, I will make sure to make another batch of these babies before this nightshade duo departs our garden.

Printable Recipe

Roasted Eggplant and Tomato Appetizer with garlicky mayo center.

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Garlic Roasted Eggplant and Tomato Appetizer Recipe

Eggplant and tomato pair up to create an appetizer with a zing!

Prep Time15

Cook Time15

Total Time30

Author: Anya @ Prepare & Nourish

Ingredients

2 eggplants , washed and sliced
4-5 medium tomatoes , washed and sliced
1 cup mayonnaise [(find recipe here
1 cup finely grated parmesan cheese , divided
3-4 garlic cloves , minced
1 t . dried dill
1 t . dried parsley
fresh parsley for garnish

Instructions

Wash the eggplants and tomatoes.
Optional step: Peel the eggplant to avoid a slightly bitter taste or sprinkle some sea salt on both sides of the cut slices and allow to sit for 20 minutes. Rinse off the salt and pat dry. If skipping this step, just slice the eggplants into ¼" thickness.
In a large cast-iron skillet on medium-high heat, place 8-10 eggplant slices (or as many as will fit in a single layer) and roast them for 4-5 minutes or until brown on each side.
Flip the eggplant slices and continue to brown the other side for additional 2 minutes.
Using a metal spatula or fork, remove the roasted eggplant slices off the pan and lay them out on a cookie rack to cool.
Proceed with the remaining eggplant slices in same manner and continue working in batches.
In a small container, combine 1 cup of mayonnaise, 3 minced garlic cloves, 1 teaspoon of dried dill and parsley, and ½ cup of grated parmesan cheese. Set aside.
Slice tomatoes ¼" thick.
To assemble: using a conveyor approach, take a cooled eggplant slice, add a dallop (½ - 1 teaspoon) of garlicky mayo mixture, slap a tomato slice, and top off with some parmesan. Garnish with fresh parsley or dill. Continue to assemble the remaining slices.
These eggplant and tomato appetizers are best when served immediately but can be kept in an airtight container in the refrigerator up to 3 days.

Let's connect! I share more personal, daily snippets of life on Instagram, insightful articles and awesome recipes on Facebook and pin away like it's going out of style on Pinterest.

This recipe was shared on: Savoring Saturdays |

How to Make Traditional Fish Stock (Fish Fumet)

Learn how to make fish stock with any type of fish. Whether you use white-fleshed fish or go with an oily fish like salmon heads, making your own homemade fish stock is easier than you think. The short cooking time keeps the flavor fresh and light while also offering lots of nourishment. Plus, you can add incredible depth to a simple fish stock recipe by adding basic ingredients like vegetables and white wine to make deeply flavored fish fumet.

fish stock in glass jar sitting on a towel with dill, lemons, and carrots on the left of it

Take the often-overlooked fish discards and transform them into liquid gold in your kitchen. With just a handful of ingredients, you can have a broth that exudes sophistication and elevates any seafood dish it touches. Fumet de poisson (or fish bone broth) is more than just a recipe - it's a celebration of delicate flavors, nutrient-packed simplicity, and sustainability. And it all starts with a simple, yet essential ingredient - various fish scraps including fish head.

Looking for more homemade stock recipes? 
Check out chicken feet bone broth, easy meat stock, and beef bone broth.

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Recipe Overview

Prep and Cook Time: 30 minutes of cooking time
Cooking Method: Stove-top
Dietary Info: Whole 30, WAPF, GAPS, Paleo, Low-Carb - incredibly nutrient-dense food
Tools Needed: Large pot and a fine-mesh sieve
Skill Level: Easy

Key Features & Benefits

Inexpensive broth - Fish stock is surprisingly inexpensive to make. Most fish markets will sell their unused fish heads and carcasses for super cheap (sometimes even free - just ask!)

Avoid food waste: Don't let any part of the whole fish go to waste. Make the most of heads, tails, and bones that might otherwise be discarded.

Quick cooking time - The primary cooking method is on the stovetop and requires just 30 minutes of cooking time. Compared to traditionally prepared bone broth, that is just a fraction of the time it takes to make this liquid gold.

Incredibly nutrient-dense food - Fish stock is packed with nutrition from collagen to minerals like iodine.

Versatile serving options - Whether you stop at fish stock or jazz it up for fish fumet, one thing is certain - you have many options to serve it!

Is fish stock good for you?

According to a South American proverb, fish broth will cure anything. Traditionally, the butcher and fishmonger have always sold the meat and fish on the bone. It wasn't until recently that Americans began preferring their meat and fish de-boned and filleted. Sure, it's convenient, but it lacks the nutrition that cooking with whole animals might offer.

When you cook the entire fish, you produce collagen from the cartilage that can only be found in bones and heads. Collagen is a protein made up of amino acids responsible for healthy hair, skin, and nails, and it's also used to restore elasticity to the joints, making it a perfect supplement for those suffering from arthritis, according to a PubMed journal.

There are more health benefits to collagen beyond the scope of this post, but it's no surprise that fish broth has tremendous capabilities to heal.

Additionally, making stock with fish heads also produces a very iodine-rich broth that is healing to the thyroid. The thyroid gland of the fish is in the head, but it disintegrates so much during cooking that you won't even taste it. Instead, it's infused into the broth, making it an iodine-rich food.

Ingredients for Fish Stock

Learn how to make fish stock with 4 simple ingredients. This easy recipe doesn't take a long time to make and you just need a large stock pot and a fine mesh strainer.

Ingredients laid out on counter including water, fish heads and tails, onion, salt, pepper, and bay leaves

Fish heads & tails: Your local fish market or a well-stocked seafood section at your local grocery store should carry fish heads, tails, fish skin, and carcass. Ask your local fishmonger if they can provide these specific parts for you. Wild-caught fish is always best and will yield the most nutrition in your fish fumet. But admittedly, I have a hard time sourcing wild-caught heads and tails.
Onion: Stick to yellow or white onion to keep the flavors mild and the broth light in color.
Seasonings: A simple blend of sea salt, black peppercorns, and a bay leaf or two is sufficient to give additional flavor without overpowering.

See the recipe card for exact quantities.

Substitutions and Variations

Spicy - Add chili pepper flakes while cooking to incorporate heat into the stock.
Vegetable scraps - Feel free to include any aromatic vegetables like carrots, onion peels, celery, or leeks to add more flavor.
Herb infusion - Add fresh dill or fresh parsley stalks (not the herb part) to the broth during the last 10 minutes of cooking time to give it refreshing flavor. You can also garnish the broth with fresh herbs for a vibrant pop of color.
Fish fumet - Add a cup of dry white wine to the fish stock recipe to make it delicate fumet.

💭Make it Nutrient-Dense: Use wild-caught fish for maximum nutrition from omega-3 fatty acids, vitamins, and minerals. Wild-caught seafood has a higher nutritional profile than farm raised.

How to Make Fish Stock

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

uncleaned fish in water with onions and bay leaves inside of steal bowl

Step 1. Fill

Place well-washed fish heads, tails, and bones into a large stockpot. Add bay leaves, peppercorns, salt, and vegetables if using, and fill with enough cold water to cover all the ingredients. If using wine, add it to the pot.

Step 2. Simmer

Bring to a gentle simmer, then lower the heat so that it barely simmers with an occasional bubble. Skim off any scum that accumulates on the surface and continue to gently simmer. Add fresh dill or parsley.

metal ladle pouring fish stock into strainer over a glass jar

Step 3. Strain

Using a fine mesh sieve or strainer, strain the fish stock into a clean glass jar. Chill and store in the refrigerator.

fish cleaned from bones in white bowl next to steal strainer filled with bones and skin

Step 4. Separate

When the fish heads and tails are cool enough to handle, pick off the fleshy parts of the fish to use in recipes. Discard the carcass.

Helpful Tips for Fish Fumet

Start with clean fish - Rinse the fish heads and tails very well under cold running water to remove any slime, blood, or debris. This will help prevent an off-flavor or bitter taste and yield a cleaner broth.

Remove gills - For more clarified fish fumet, remove fish gills that are on the side of the fish heads.

Keep it on low heat - Don't let your fish stock boil or vigorously simmer as that may produce more scum and result in a cloudy broth.

Know your fish - For a lighter fish stock, use white-fleshed fish such as red snapper or bass. If you want a heavier stock with a higher fat content, salmon heads and tails are a great option.

Hit it with citrus and herbs - Finish it with a squeeze of fresh lemon juice or top it with fresh herbs for maximum flavor. Learn how to store fresh dill and how to chop fresh dill to maximize this herb. You can also sprinkle a few pinches of dried parsley substitute into your fish stock.

💭Meal Prep Suggestion: Pick out the flesh (meaty part) from the fish heads and tails once done cooking. Add that back to the stock or fumet to add some meaty heartiness.

Serving Suggestions

I use this easy fish stock recipe with any seafood-based soup like this fish soup recipe. It also makes a great base in seafood dishes like risotto, paella, and much more. You can also use it as a base for fish velouté or fish sauce. 

If you make the seafood stock with an oilier fish like salmon, you can use that salmon stock for chowder and other hearty soups where the fat content will add a satisfying depth.

More fish stock pairing suggestions:

Storage and Reheating Instructions

How long does fish stock last in the refrigerator?

To store: Store fish fumet in airtight containers like glass jars in the fridge for up to 3 days.

Storage containers: These wide-mouth mason jars are great for storing broth and stocks but these Weck preserving jars are too cute to pass up.

To freeze: For longer storage and future use, freeze fish fumet in glass jars, leaving plenty of headspace at the top for water expansion. Freeze for up to 3 months. Thaw overnight in the fridge before adding to recipes.

To reheat: Gently heat on the stovetop or add directly to your recipe chilled.

Frequently Asked Questions

What is the difference between fish fumet and fish stock?

Fish stock and fish fumet both start with fish bones, but they differ in their ingredients and purpose. Fish stock typically includes various vegetables like onions, carrots, and celery, creating a heartier base for various dishes. On the other hand, fish fumet is a lighter broth, focusing primarily on fish bones, heads, and tails, often with the addition of white wine for a more delicate flavor. While fish stock is versatile and suitable for a wide range of recipes, fish fumet is prized for its clarity and subtlety, ideal for delicate seafood-based dishes.

Can I use frozen fish to make this fish stock recipe?

It's best to start with thawed fish as it has to be rinsed well under cold running water. Thawing ensures that the fish can be thoroughly cleaned and guarantees a fresh base for your fish stock. If the fish is sealed, you can do a quick thaw by submerging it in a bowl of room temperature water. Replace the water every 30 minutes until the fish has thawed. Rinse to remove any residual ice crystals.

What is the best fish for fish stock?

This depends on the flavor profile you are aiming for. For a lighter stock, use the trimmings of a variety of white fish like snapper, cod, or halibut. If you desire a richer and more flavorful fish stock, opt for oilier fish like salmon or mackerel, as they contribute a depth of flavor and higher fat content. Ultimately, this is a matter of preference and the purpose of your stock.

Can I make fish fumet in the Instant Pot?

While technically, you can use this fish stock recipe and make it in your pressure cooker, I advise against it to better control the temperature and simmering process. You want to avoid the fish stock from boiling vigorously, which will likely happen in a pressure cooker.

Looking for more related recipes? Here are some ideas:

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

Printable Recipe

Jar filled with fish stock on white towel next to carrots and dill

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4.88 from 32 votes

Traditional Fish Stock Recipe (Fish Fumet)

Learn how to make fish stock (fish fumet) with any type of fish, whether it's a white fish or an oily fish. Easy, quick, and nourishing!

Prep Time20

Cook Time30

Total Time50

Course: Healthy Basics, Seafood, Soup

Cuisine: American, European, Russian

Keyword: fish fumet, fish stock, fish stock recipe, how to make fish stock

Servings: servings

Calories: 255kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

4 pounds bones, heads, and tails of fish
4 bay leaves
1 tablespoon whole peppercorns
1 tablespoon sea salt
4 vegetable scraps like onions, carrots, celery optional
4 quarts filtered water
1 cup dry white wine optional for fish fumet
3 sprigs fresh dill or parsley

Instructions

Fill: Place well-washed fish heads, tails, and bones into a large stockpot. Add bay leaves, peppercorns, salt, and vegetables if using and fill with enough water to cover all the ingredients. If using wine, add it to the pot.
Simmer: Bring to a gentle simmer, then lower the heat so that it barely simmers with an occasional bubble. Skim off any scum that accumulates on the surface and continue to gently simmer. Add fresh dill or parsley.
Strain: Using a fine mesh sieve or strainer, strain the fish stock into a clean glass jar. Chill and store in the refrigerator.
Separate: When the fish heads and tails are cool enough to handle, pick off the fleshy parts of the fish to use in recipes. Discard the carcass.

Notes

Nutrition Facts is calculated using whole red snapper fish. Recipe makes approximately 3 quarts but will vary depending on how much liquid you use.

Storage: Store fish stock in an airtight container like a wide-mouth mason jar in the refrigerator for up to 3 days.

Helpful Tips:

Start with clean fish - Rinse the fish heads and tails very well under cold running water to remove any slime, blood, or debris. This will help prevent an off-flavor or bitter taste and yield a cleaner broth.
Remove gills - For more clarified fish fumet, remove fish gills that are on the side of the fish heads.
Keep it on low heat - Don't let your fish stock boil or vigorously simmer as that may produce more scum and result in a cloudy broth.
Know your fish - For a lighter fish stock, use white-fleshed fish such as red snapper or bass. If you want a heavier stock with a higher fat content, salmon heads and tails are a great option.

Nutrition

Homemade Chocolate Syrup

Learn how to make chocolate syrup with cocoa powder in just 2 simple steps! Rich, smooth, and perfect for drizzling over ice cream or stirring into drinks.

Pouring chocolate syrup into a clear jar.

Looking for more healthy basics you didn't know you needed? 
Check out homemade sour cream, sweet condensed milk, and healthy marshmallows.

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Reasons to Love this Homemade Chocolate Syrup

I've been making this healthy chocolate syrup for many many years because it's always been such a hit with my kids. It's a great way to make chocolate milk or drizzle over ice cream without the added sugars or artificial ingredients found in store-bought versions. While it’s a little richer than what you’ll find on the shelves, it’s still plenty sweet and super delicious.

Plus, it's versatile and can be made with healthier sweeteners like honey or maple syrup (although coconut sugar is already a much better alternative than granulated sugar).

The best part? It's easy to make in just a few minutes and lasts for weeks in the fridge - unless your kids find it, in which case, you'll be lucky if it makes past a few days.

Ingredients for Chocolate Syrup Recipe

Cocoa powder: Use Dutch-processed cocoa powder for a smoother, less acidic taste or natural cocoa for a more intense, slightly bitter kick.
Coconut sugar: I love using coconut sugar for a more mineral-rich, less refined alternative to regular granulated sugar. Check out my post on unrefined sugars for more alternatives.
Vanilla extract: A little goes a long way so we don't need much here.
Sea salt: Just a pinch makes al the difference - it balances the intense chocolate and sweetness.

Substitutions and Variations

Raw honey - Swapping coconut sugar for honey gives the syrup a smoother texture. Plus, honey is packed with enzymes and nutrients so it's a great ancestral alternative.
Kick up the heat - Add a pinch of cayenne pepper to give this homemade chocolate syrup some heat.
Add espresso - Add ½ teaspoon of espresso powder to deepen the chocolate flavor.

A glass of chocolate with a spoon in it, next to a clear jar of chocolate syrup.

How to Make Chocolate Syrup with Cocoa Powder

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

A top-view shot of chocolate syrup in a pan, with a whisk beside it.

Step 1. Whisk

In a small saucepan over medium heat, whisk together water, cocoa powder, coconut sugar, and sea salt until smooth.

Chocolate syrup is in a pan with a spoon in it.

Step 2. Instructions

Bring to a gentle simmer, stirring frequently, and cook for about 5-10 minutes until the sugar dissolves and the mixture slightly thickens.

Helpful Tips

Whisk constantly - To prevent lumps and create a smooth, glossy syrup, whisk frequently. Cocoa powder can clump up when mixed with liquid, and this also helps to prevent the sugar from sticking to the bottom and burning.
Simmer, don't boil - Keep the heat at a gentle simmer rather than a rolling boil. Boiling can make the syrup too thick or cause it to develop a grainy texture as the sugars crystallize.
Cool before storing - The syrup will thicken as it cools, so don’t worry if it looks thin when warm. Allow it to cool completely before transferring to a jar to prevent condensation from watering it down.
No waste - If the syrup thickens too much in the fridge, don't toss it! Just warm it slightly under running warm water and stir in a little water to bring it back to pourable consistency.

Troubleshooting

Too thick? Add a splash of water to thin it out.
Too thin? Simmer a bit longer but also keep in mind, it will thicken more as it cools.

Serving Suggestions

Here are some of the delicious ways to serve this homemade chocolate syrup:

Over ice cream: Drizzle on top of this 3-ingredient vanilla paleo ice cream.

In milk: Stir into a tall glass of raw milk for a homemade chocolate milk (my kids' favorite way to enjoy this!).

In coffee: Add a spoonful to your protein coffee or a cup of herbal coffee

Drizzle over baked goods: Use it as a topping for crepe rolls, coconut flour brownies, or gluten-free crepes. Want a double chocolate dessert? Try this gluten-free chocolate pie.

A glass of chocolate, next to a clear jar of chocolate syrup.

Frequently Asked Questions

How do I store chocolate syrup?

Store homemade chocolate syrup in an airtight container, such as a glass jar, in the refrigerator for up to 3 weeks if using coconut sugar and 2 weeks if using honey.

Can I freeze chocolate syrup?

Yes, you can freeze chocolate syrup! For longer storage, pour the syrup into an airtight container, leaving a little space at the top for expansion, and freeze for up to 3 months. When you're ready to use it, thaw in the fridge overnight. You might need to warm it up a bit to bring it back to a pourable consistency.

Can I use this syrup as a filling for candies or dessert?

No, this chocolate syrup is too thin to be used as a filling for candies or desserts. It works best as a drizzle or topping, but if you're looking for a thicker consistency, try reducing it on the stove to thicken it up before using it in recipes.

Looking for more staples made from scratch? Here are some ideas:

Did you make this chocolate syrup with cocoa powder]? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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4.43 from 7 votes

Homemade Chocolate Syrup

Learn how to make chocolate syrup with cocoa powder in just 2 simple steps! This rich, smooth chocolate syrup recipe is perfect for drizzling or mixing.

Cook Time10

Total Time10

Course: Condiment, Dessert

Cuisine: American

Keyword: chocolate syrup, chocolate syrup recipe, chocolate syrup with cocoa powder, how to make chocolate syrup

Servings: servings

Calories: 77kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 cup water
1 cup cocoa powder
1 ⅓ cup coconut sugar
1 tablespoon vanilla
¼ teaspoon sea salt

Instructions

In a small saucepan over medium heat, whisk together water, cocoa powder, coconut sugar, and sea salt until smooth.
1 cup water, 1 cup cocoa powder, 1 ⅓ cup coconut sugar, ¼ teaspoon sea salt
Bring to a gentle simmer, stirring frequently, and cook for about 3-5 minutes until the sugar dissolves and the mixture slightly thickens.
Remove from heat and stir in the vanilla extract.
1 tablespoon vanilla
Let the syrup cool slightly but still warm, transfer to a jar or bottle. Store in the fridge for up to 2 weeks.

Notes

Recipe makes approximately 1 ½ cups. Serving size is 2 tablespoons.

Raw Honey Variation: Follow the same steps but reduce water to ¾ cup. Let the mixture cool slightly before stirring in 1 cup of raw honey to preserve its raw properties.

Helpful Tips:

Whisk constantly - To prevent lumps and create a smooth, glossy syrup, whisk frequently. Cocoa powder can clump up when mixed with liquid, and this also helps to prevent the sugar from sticking to the bottom and burning.

Simmer, don't boil - Keep the heat at a gentle simmer rather than a rolling boil. Boiling can make the syrup too thick or cause it to develop a grainy texture as the sugars crystallize.

Cool before storing - The syrup will thicken as it cools, so don’t worry if it looks thin when warm. Allow it to cool completely before transferring to a jar to prevent condensation from watering it down.

No waste - If the syrup thickens too much in the fridge, don't toss it! Just warm it slightly under running warm water and stir in a little water to bring it back to pourable consistency.

Nutrition

How to Care & Use Cast Iron Pans

I'm no expert at cast iron pans. There are people who have used this type of cookware for decades, all their lives even, but ever since I tossed my non-stick teflon, I have learned a thing or two about proper care for them.

And between my Lamb and Kale Skillet Dinner and these convenient breakfast Pizza Eggs, one could probably tell that that I love, love, love using my cast-iron pans. I've received them as gifts, I've searched for them at thrift shops. I've haggled over them at garage sales and I enjoy. every. single. piece. of. food. coming out of them!

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Below, I lay out the pros and cons of cast-iron cookware based on my experience.

Pros:

Cast iron can be used in any heat source: stove top, oven (at any temperature), camp fire, stone oven (thank you Ma Ingalls!). Take care around glass stovetops though so as not to scratch the surface.
Cast iron is more favorable to non-stick skillet because you would avoid toxic fumes when heating the pan. It's also a great substitution to aluminum.
When seasoned properly, cast iron can be just as non-stick as the Teflon counterparts.
You can actually boost your iron level when consistently using cast-iron though I wouldn't solely rely on this method if your anemic.
Cast iron does a beautiful job at browning meats and fish.
Cast iron is incredibly hardy and it gets better with age. I know people who have their late grandmother's cast iron. Also, no need to worry about using metal utensils as it doesn't get scratched.
Cast irons have superior heat retention which in turn allow for even cooking.
Cast iron pans are exceptionally affordable compared to the high-end non-stick pans. This 5-quart dutch oven is under $35 and this 10-inch skillet is a mere $15.

Cons:

Cast iron is heavy. But one can build serious arm muscle without putting forth much effort. So really this should be a pro.

As you can see the benefits far outweigh the negative aspects of using cast iron pans.

But when I brag about my cast irons to my friends, sadly I'm getting the vibe that the feeling isn't mutual. Yes, I am totally crushin' on a piece of metal and yes, I realize my friendships are at stake. But if they only knew how easy it really is to care for those precious cast-iron pans.

I purchased these above-pictured pans for $10. Ten bucks! At a garage sale of course. And I, having already 4 of these at home, had every intention to donate them to family as soon as I got them appropriately seasoned. But then for whatever reason (greed?!) I never did give them away. I kept them. All of them.

This beautiful-satiny-smooth-finished dutch oven happens to be a Vintage Griswold Mountain Cast Iron Chicken Pan.

It's perfect for just that...roasting chicken.

And this single-serve griddle is perfect for those productive mornings for breakfast of one.

Whatever the size, there is proper care to be taken with these cast-iron pans.

Quick note: most store bought cast irons already come pre-seasoned. That's great, except the oils they use are not. Most manufacturers use a blend of vegetable oil (corn, canola, etc..) and contains massive amount of toxic trans fats. Never mind the GMO presence in most of these oils. With my pre-seasoned cast iron pans, I wasn't aware of this small tidbit and didn't take extra TLC to strip the seasoning and re-apply it the correct way. And honestly, I'm okay with that because the benefits of using a pre-seasoned-with-vegetable-oil pan is still better than using a hazardous non-stick skillet, in my opinion. So, if you don't care to do this extra step, no worries. I would at the very least, wash it with hot soapy water before first use (just as you should with all kitchenware) and season it properly.

A better (and much cheaper) option would be to snag a cast iron at a thrift store or better yet at a garage sale.

How to Restore Rusty or Poorly Seasoned Cast Iron

STEP 1: Scrub the pan using salt and a scrubbing pad. Wash with soap under hot water.

STEP 2: Dry well. I placed it on low-medium heat so it is thoroughly dried.

STEP 3: Oil it well using an old rag, both inside and outside, lid, edges, spouts, handle: every square inch of the pan should be oiled. You may use another rag (or paper towel) to wipe excess oil so you just get a light sheen.

STEP 4: Line the bottom of oven rack with foil and place the pan upside down on the top rack. Bake at 350⁰ F (175⁰ C) for 1-2 hour(s) to bake the oil into the pan. Turn off the oven and allow to completely cool.

How to Care for Seasoned Cast Iron

After each use, I wash it under hot water with a sponge (use soap if needed). Place it on the stove top, and allow to dry well on low heat. Add ¼ teaspoon of oil and using my designated brush, I spread the oil around the insides of the pan making sure to cover all sides and bottom. Keep it on low heat for about a minute for the oil to absorb. It's ready to be stored and used for next time. I generally season after each use, or at the very least every other use and this way, it continues to provide that lovely finish.

What Oils are Best for Seasoning Cast Iron

I prefer the ease and comfort of using something I already have. Some sources recommend flax oil or palm oil. Neither of which I have so I most often use either coconut oil, lard, or butter. You want to use an oil that has a high smoke point.

Caring for Cast Iron Pans need not be intimidating or hard. Check it out in 4 easy steps. — No chickens have been harmed in making of this post.

Taking care of cast iron pans will become second nature after a few uses of properly seasoned pans.

Let's connect! I share more personal, daily snippets of life on Instagram, insightful articles and awesome recipes on Facebook and pin away like it's going out of style on Pinterest.

This post has been shared on: Real Food Friday | Savoring Saturdays | Simply Natural Saturdays |

Easy and Fresh Cucumber Dill Salad Recipe with Garlic

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 fresh and crispy salad pairs perfectly with everything. Learn how to make cucumber salad in 15 minutes, using only 3 main ingredients.

cucumber dill salad with fresh sprig of dill on the right side.

This is the ultimate easy recipe to whip up on a hot summer day. With lots of cucumbers and plenty of fresh dill, this simple yet vibrant dish is the perfect way to enjoy the season's harvest.

Cucumber dill salad is a great way to use up crunchy cucumbers during the warm weather months. They are refreshing, cooling, and incredibly hydrating. Make the most of this summertime staple.

With simple flavors and just a handful of ingredients, you will have a perfect salad that's great for a busy weeknight or fancy dinner on the weekend.

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Why you'll love Cucumber Dill Salad

Easy to make - Only 3 seasonal ingredients, this salad comes together quickly - 15 minutes to be exact.

Refreshing and healthy - With no salad dressing, this cucumber salad maintains it's crisp and refreshing texture and holds up well for days. Plus, it's naturally Paleo, Whole30, and GAPS.

Versatile - Goes with anything and is great for quick weeknight dinners or large BBQ parties on the weekend. Similarly, you can add more ingredients to make it uniquely yours.

Picky eaters - Kids love cucumbers and this is a delicious way to keep them hydrated and energized.

💭Fun Fact: Cucumbers belong to the same family as watermelons and pumpkins - known as the Cucurbitaceae family.

Ingredients for Cucumber Salad

Learn how to make this easy cucumber salad with just a handful of simple ingredients and 15 minutes.

ingredients for cucumber dill salad with cucumbers, dill, and garlic.

Cucumbers: This seasonal vegetable provides a delicious and crunchy base. It's also what makes this salad hydrating and refreshing. Opt for Persian cucumbers or English cucumbers for their thinner skin and minimal seeds.
Fresh baby dill: Brings a delightful herbal aroma with a slightly tangy taste. Chop the dill finely to prevent overwhelming bites of this herb. Be sure to check out my guide on how to store fresh dill and how to chop dill for all the tips and tricks to maximize this flavorful herb and have it ready for you when you need it most! You can use dried dill in a pinch but fresh is always best.
Garlic cloves: Part of what makes this salad refreshing and delicious is the freshly minced garlic. I don't recommend using garlic powder if you want to achieve the same depth of flavor.
Sea salt: Enhances the natural flavors of all the ingredients, creating a perfectly seasoned and juicy salad.
Extra virgin olive oil: This is totally optional because I love the refreshing salad without the fat, but a good olive oil will help the aromatics stick to the cucumbers better.

See the printable recipe card for exact quantities.

Substitutions and Variations

Creamy Cucumber Dill Salad - make a creamy dressing with plain yogurt or sour cream and a few tablespoons of acid like white wine vinegar, apple cider vinegar, or red wine vinegar. Toss and enjoy a cucumber salad with a different flavor profile.
Use sliced cucumbers - Give this fresh cucumber salad a makeover simply by cutting the crisp cucumbers into different shapes and sizes. Follow this post on how to cut, slice, or dice a cucumber.
Additional ingredients - Consider adding red onion, diced avocado, or a touch of black pepper to add some heat to this simple salad. You can also add other herbs like cilantro, basil, or fresh parsley substitute.

closeup of cut up cucumbers with dill and garlic.

Make it Nutrient Dense

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

Use fresh garden cucumbers. Our cucumber plants are still in full swing and those make the best cucumber salad recipe. They are at their peak freshness and nutrition and this salad is the best way to use up your extra cucumbers.

Toss in a healthy fat. This salad is a cross between fresh Asian cucumber salad recipe and lacto-fermented pickles and I love the freshness of it. However, it's best to consume plants with healthy fat like extra virgin olive oil for easier nutrient assimilation and absorption.

How to Make a Cucumber Salad

The complete printable recipe for this refreshing cucumber salad is in the recipe card below for convenience. Follow these simple step-by-step instructions for the most perfect side dish.

The dill cucumber salad recipe is straightforward: cut, give it a good stir, and enjoy!

cut cucumbers lengthwise on a wooden cutting board.

Step 1. Cut

Remove the ends of the cucumbers and cut them lengthwise, then cut them lengthwise again, making long quarters. Line them up and cut crosswise into 1 ½" - 2" pieces.

cucumbers with dill and garlic and salt in white bowl.

Step 2. Season

To a medium bowl, add cut cucumbers, minced garlic, chopped dill, and sea salt. Toss to combine. If helpful, mix the dill, garlic, and salt separately to distribute over the cucumbers evenly.

💭Pro tip: If you find that the aromatics are not sticking to the cucumbers, you can use a little bit of olive oil to help it adhere better.

Helpful Tips for Cucumber Dill Salad

Enjoy immediately - If you love a good crisp cucumber salad, serve this immediately after tossing since the cucumbers will release moisture over time.

Give time for flavors to meld - This cucumber salad also ages well. Letting the salad marinate for about 20 minutes allows the salt to draw out moisture from the cucumbers and helps the garlic flavor penetrate more efficiently.

Double or triple the recipe - Easily scale up to feed a larger group. Just adjust the quantities accordingly.

Serve chilled - No matter if you serve it immediately or after some marinating time, it's best to serve this cucumber salad chilled. The coolness enhances the refreshing nature of the cucumbers and dill.

💭Meal Prep Suggestion: Make this cucumber salad on the weekend for an easy side dish with a slight fermenting kick throughout the week.

Cucumbers cut up into bite size pieces in a white bowl.

Tools & Links to Make Cucumber Salad

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

Tools: chef knife, cutting board, large mixing bowl,
Ingredients: unrefined sea salt, olive oil,

Serving Suggestions

This cucumber dill salad is so versatile and goes with any dish. Because it's so simple, I prefer to pair it with a hearty casserole like chicken and potato bake or tuna casserole recipe without soup.

But it also goes well with individual main dishes like salt and pepper wings, pork tenderloin air fryer, and fish en papillote. Add a delicious ancient grain like buckwheat or millet Instant Pot to make it a complete meal.

Cucumber Dill Salad pairing suggestions

Stuffed Cabbage Rolls
2 Hours 30 Minutes
Chicken Cabbage Casserole
45 Minutes
Oven-Baked Sausage and Peppers
40 Minutes
Easy Crustless Skillet Pizza
50 Minutes

Storage Instructions

How long does cucumber dill last in the refrigerator?

To store: Transfer leftover cucumber salad to an airtight container and store in the refrigerator for up to 3 days. You can also keep cut and prepped cucumbers untossed with the garlic and dill for up to a week. A creamy salad should be consumed within 2 days but if you make this recipe as written, it should be good much longer.

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

To freeze: Cucumbers do not freeze well because they will release excess water upon thawing, completely changing the texture and flavor of this salad.

cucumber dill salad in a white bowl with fork to the side.

FAQs

What are the best kind of cucumbers for cucumber dill salad?

It's best to use fresh cucumbers with a thin skin and minimal seeds. Persian and English cucumbers are great seedless cucumbers that will work in this recipe. For all other cucumbers, consider peeling them and removing the seeds to maintain the same texture.

Can I make this salad ahead of time?

Yes! You can prepare the salad in advance and store it in the fridge for up to 3 days for the best flavor. To extend the shelf life even longer, consider keeping the minced garlic, chopped dill, and salt separately until ready to toss and serve. Cut and prepped cucumbers and aromatics can be stored in separate containers for up to 7 days.

Should you peel cucumbers for a salad?

This is a matter of personal preference and very much depends on the type of cucumber. Regular cucumbers from your local grocery store may have thicker skins that can be tough and bitter, so it's best to peel those. But thin skinned cucumbers like English hothouse cucumber are okay unpeeled.

Looking for more cucumber salad 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

garlic cucumber dill salad in a white bowl.

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5 from 2 votes

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.

Prep Time15

Total Time15

Course: Salad

Cuisine: American, European, Slavic

Keyword: cucumber and dill salad, cucumber dill salad, how to make a cucumber salad

Servings: servings

Calories: 37kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 ½ pounds cucumbers
3 garlic cloves
2 tablespoons fresh dill
2 teaspoons sea salt
1 tablespoon extra virgin olive oil (optional)

Instructions

Cut: Remove the ends of the cucumbers and cut them lengthwise, then cut them lengthwise again, making long quarters. Line them up and cut crosswise into 1 ½" - 2" pieces.
Season: Add minced garlic, chopped dill, and sea salt.
Mix: Toss to combine and drizzle with olive oil if using.

Notes

Storage: Transfer leftover cucumber salad to an airtight container and store in the refrigerator for up to 3 days. You can also keep cut and prepped cucumbers untossed with the garlic and dill for up to a week. A creamy salad should be consumed within 2 days but if you make this recipe as written, it should be good much longer.

Helpful tips:

Enjoy immediately - If you love a good crisp cucumber salad, serve this immediately after tossing since the cucumbers will release moisture over time.
Give time for flavors to meld - This cucumber salad also ages well. Letting the salad marinate for about 20 minutes allows the salt to draw out moisture from the cucumbers and helps the garlic flavor penetrate more efficiently.
Double or triple the recipe - Easily scale up to feed a larger group. Just adjust the quantities accordingly.
Serve chilled - No matter if you serve it immediately or after some marinating time, it's best to serve this cucumber salad chilled. The coolness enhances the refreshing nature of the cucumbers and dill.

Nutrition

Roasted Cauliflower

This is not your ol' fashioned steamed cauliflower. Oh no, this one hits the spot. Roasted in extra virgin olive oil and perfect blend of garlic and onion, this side dish is sure to please the pickiest of taste buds.

It also happens to be one the easiest dishes to make. It's a great start for children in the kitchen as there's little prep and little hands love to stir things.

It's also a great substitute for potatoes since the texture is quite similar to the spuds. These cauliflowers are great with any meat or fish entree. And the possibilities are endless with what you can add to it. I like to keep it simple with just onion granules and garlic powder but you can make cajun cauliflower by stirring in some smoked paprika and chili powder. Or add some ranch dressing in lieu of the olive oil for a more traditional taste.

Wash and cut the cauliflower. I prefer slices not florettes, but that's a personal preference.

Lay out on a cookie sheet.

Toss well with salt, garlic powder, minced onion and olive oil. Roast in oven at 425° F (225° C) for 20 minutes on one side, flip the cauliflowers and roast on the other side for 15 more minutes.

Enjoy with your favorite meat dish.

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Cured Salmon

Curing salmon is incredibly easy and fulfilling. It requires only two ingredients and is very cost-efficient.

The Slavic people are notorious for having salmon appetizers at every dinner function. Be it smoked salmon on buttered baguettes. Or salmon(ed) deviled eggs. Or perhaps salmon and spinach rolls with cream cheese would be your choice. And every now and then, I'll find myself as an honored guest to a party having all of the above. Yes, we Slavs do enjoy our salmon.

What I don't appreciate though is the dent in the pocketbook. At $16 per pound for wild smoked salmon (and this is at wholesale price at my local Costco). I suppose the price is not that steep compared to the sturgeon caviar that I shelled out $50 for half a pint to surprise my husband. But it was sturgeon caviar! And though this doesn't give it that "smoked" flavor, but it still delicious.

Thankfully, curing salmon is as simple as adding two ingredients together and then playing the waiting game. It's also considerably cheaper. In season, wild salmon can be purchased as low as $3 per pound, but even during off season, there are plenty markets that sell wild salmon for under $10 per pound.

Curing is the process of preserving meats or seafood by adding salt and/or sugar. And although technically speaking, the fish is in raw state, the pathogens have been destroyed by the salt used in the process. For this reason, I always err on the side of using too much salt than not enough. Same principle applies to culturing vegetables like sauerkraut and pickles. If too salty, you can always rinse the fish under filtered water but you want to be sure that you use enough salt to penetrate the fish. Cured salmon is also known as lox or gravlax.

This is a very basic recipe and calls for no sugar. Just salt and salmon. You start by washing the salmon fillets. Pat them dry with a paper towel and remove the skin with a sharp knife by making a cut between the skin and the flesh.

{This post contains affiliate links. The cost remains the same for you. }

Dredge the fish with fine sea salt (I use this one) , making sure that all of the fish is fully covered with the salt, including the sides.

Spread the fillets in a flat dish, cover it with a board or lid and place some weight on it. I used my fermentation rock. A canned food item will work, just something that will help release the juices.

Set aside at room temperature for 12-18 hours. Ideally, you would do this in the evening, so the curing process will occur overnight when the temperature will not get too warm.

After salmon cures, remove from dish, rinse in filtered water and pat dry. Cured salmon is ready to be enjoyed. Store in glass dish in your refrigerator. Lox also freezes well, I usually wrap individual fillets in parchment paper and tossed in ziplock bags. After trying out this recipe, you will no longer be throwing that package of Smoked Salmon in your cart.

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Salmon Lox or cured salmon is incredibly easy to make and is much more cost-efficient than store-bought.

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Cured Salmon

Author: Anya @ Prepare & Nourish

Ingredients

⅓ - ½ c. <a href="http://amzn.to/1povosX"_blank">Real Sea Salt</a>
1 ½ lbs. wild salmon fillets

Instructions

Wash and pat dry the fillets with a paper towel.
Remove the skin with a sharp knife by making a cut between the skin and the flesh.
Spread fillets on a board or cookie sheet.
Dredge the fish with salt, making sure that all of the fish is fully covered with the salt, including the sides.
Spread the fillets in a flat dish, cover it with a board or lid and place some weight on it. I used my fermentation rock. A canned food item will work, just something that will help release the juices.
Set aside at room temperature for 12-18 hours. Ideally, you would do this in the evening, so the curing process will occur overnight and the temperature will not get too warm.
After salmon cures, remove from dish, rinse in filtered water and pat dry. Cured salmon is ready to be enjoyed!
Store in glass tupperware in your refrigerator.

Let's connect! I share more personal, daily snippets of life on Instagram, insightful articles and awesome recipes on Facebook and pin away like it's going out of style on Pinterest.

Lamb and Kale Skillet Dinner

Sometimes, the best meals come from the least amount of ingredients from a nearly empty refrigerator. This is one of those meals. The kids were at their grandparent's for a sleepover and the house was quite as I whipped up this simple dinner for just the two of us.

{This post contains affiliate links. The cost remains the same for you.}

The star of this dish has to be my favorite soy-sauce replacement, Coconut Aminos. We're not stricly soy-free, but I do try to limit the soy my family consumes for several reasons and it deserves it's own post but I especially avoid it for the boys as its highly estrogenic. Soy contains plant estrogens in the form of isoflavones which increase your estrogen level, thus lowering testosterone. And we all know estrogen is a "female hormone." And just because you're a woman, doesn't mean more estrogen is a good thing. Majority female population is estrogen-dominant, creating hormone imbalances, weight gain and a host of other problems. For that reason, we avoid soy whenever we can.

Thankfully, there has been a great product on the market that is not just a wonderful replacement but is also chock full of nutrients. The Original Coconut Aminos are abundant with raw enzymes, amino acids, Vitamin C and other nutrients. Coconut Aminos are produced from a nutrient-rich sap that exudes from the coconut blossoms when a coconut tree is tapped. It tastes crazily similar to regular soy sauce and I may or may not have been caught sneaking it in to our favorite sushi place.

Take care not to heat the Coconut Aminos so as not to destroy the raw enzymes. I like to add this at the very end, when the pan is off the stove and on the table.

I used assorted cuts of shoulder chops, but you can use boneless cut of lamb. Brown your chops on each side on medium-high heat until they can easily come off the pan (3 minutes each side). Season with salt and red pepper flakes and close the pan and allow to braise for 30 minutes. You can cut them into smaller pieces now or wait until they are cooked.

Lamb will release its own juices in which we'll be cooking the kale. Bring heat to low and add chopped kale to pan and sesame seeds. Remove from heat and allow to cool slightly. Add Coconut Aminos.

Quick and easy, this comes together in 40 minutes flat. Pair it with a nice salad, like this Summer Salad folded with fragrant sunflower oil, and you've got your self a well-rounded meal.

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Lamb and Kale Skillet Dinner

Prep Time5

Cook Time30

Total Time35

Author: Anya @ Prepare & Nourish

Ingredients

1 T ghee lard, tallow, or butter
1.5-2 lbs. lamb
1 bunch kale chopped thinly
1 t <a href="http://amzn.to/24CLgIB"_blank">Celtic Sea Salt</a>
1 T <a href="http://amzn.to/24CLeR0"_blank">sesame seeds</a>
¼ t <a href="http://amzn.to/1LzTZ82"_blank">red pepper flakes</a>
3 T <a href="http://amzn.to/1niHjqE"_blank">Coconut Aminos</a>

Instructions

On medium-high heat, brown the meat on each side until it can easily come off the pan (3 minutes each). Season with salt and pepper.
Close the pan and cook for another 25 minutes.
Reduce heat to low and add kale and sesame seeds. Toss to combine.
Remove from heat and allow to cool slightly.
Add Coconut Aminos and toss once more. Serve off the pan.

Let's connect! I share more personal, daily snippets of life on Instagram, insightful articles and awesome recipes on Facebook and pin away like it's going out of style on Pinterest.

Summer Radish Salad

Nothing says summer more than a fresh salad, made from ingredients that were just picked or pulled from your garden.

And this salad will satisfy your craving for refreshing cucumbers and fragrant dill. All four key players are so easy to grow in your garden. I promise the freshness and aroma of these ingredients is irresistible. And if you're veggies are still working their way to ripening, no worries, as these ingredients can be readily found at good prices at your local farmer's market.

I like to think of this salad as a baby sister to this meal as it contains all these delicious ingredients (well, minus the sunflower oil of course). You will be sure to find us serving one or the other at least once a week during the warm months and usually outdoors on our patio.

I'd also like to add that there are some salads that are too tender for olive oil. This is one of those. I love my extra virgin olive oil from our local Italian olive growers, but this salad calls for a smoother, lighter, more delicate oil. I like to use this unrefined sunflower oil but avocado oil works great too. It's a staple in a Russian kitchen. If you never used unrefined sunflower oil in your salads, I would encourage you to branch out and try it. It's a bit pricey if you go for the unrefined version in amber glass jars versus those found in European markets but a little goes a long way when it comes to sunflower oil. You can add a tablespoon of sunflower oil to this salad just enough to add that buttery, fragrant aroma.

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Easy 5-minute Spicy Garlic Yogurt Sauce

This Easy 5-minute Spicy Garlic Yogurt Sauce transforms ordinary dishes into mouthwatering goodness! This spicy garlic sauce is a versatile, tangy, and delicious addition to all your meals. With just 4 simple ingredients, you can whip up this yogurt sauce for chicken, kebabs, roasted veggies, or even as a healthy dip. It's a perfect balance of flavors - a creamy garlic dipping sauce that is actually healthy for you!

garlic sauce with parsley leaf sticking out in weck jar.

This yogurt garlic sauce will be a game-changer for your meals, adding a tangy and flavorful twist to your meats, soups, veggie sticks, and so much more.

You'll love how easily you can elevate your dishes with this quick and simple recipe that's sure to become a new favorite in your meal prep routine.

Looking for more easy ways to spice up your dishes? Try adding garlic confit or roasted jalapenos.

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Why you'll love this recipe

Easy to make - Spicy yogurt sauce is perfect for busy days when you need a quick and tasty dip.

Versatile - A flavorful sauce can quickly enhance your favorite dishes. This garlic sauce works for chicken, other meats, veggies, and even soups. It's a great way to salvage overcooked salmon or spice up broccoli.

Healthy - Ditch the storebought sauces with additives and make this nutritious alternative, full of antimicrobial properties and live probiotics.

💭Fun Fact: This easy 5-minute spicy garlic yogurt sauce was originally called Tuzluk (or Tuzlook), a popular yogurt drink in the Caucasus mountains and Middle Eastern countries. This Tuzluk recipe is the same I have been making for over 20 years now, and it's a regular on our dinner table.

Ingredients

Learn how to make a nourishing yogurt sauce for chicken, meats, or veggies. This easy garlic sauce recipe comes together quickly with just 4 basic ingredients.

Yogurt: This naturally fermented dairy is known for its tangy flavor and smooth texture. Use whole milk plain yogurt for a creamier texture and best flavor.
Garlic: Freshly minced garlic gives an aromatic and bold flavor. Garlic contains antibacterial and anti-inflammatory compounds, making this easy recipe nourishing. Don't use jarred minced garlic - go with fresh for the most flavorful spicy garlic sauce.
Salt and pepper: Salt brings out the natural flavors of the yogurt and garlic, while the black pepper adds a touch of heat and depth of flavor.

See the recipe card for exact quantities.

Substitutions and Variations

Yogurt - When it comes to the base of this yogurt garlic sauce, you have several options. Consider these alternatives that I have used with great success:

Greek yogurt - this will create a thicker consistency. You can thin it with a few tablespoons of milk or keep it thick as a yogurt dipping sauce.
Kefir - this is a thinner version of fermented dairy and works well here. To avoid having a very runny garlic sauce, use whole milk kefir (not low-fat or reduced-fat). Using kefir is also great for making a spicy yogurt drink.
Buttermilk - another great alternative to yogurt in this recipe. Buttermilk has a slightly thicker texture than kefir but also has that classic tangy flavor like all fermented dairy.
Sour cream - don't have any of the fermented dairy options above? No problem. Use sour cream and add olive oil and lemon juice to thin it out, and stir the ingredients together well.

Pepper - Traditionally, the tuzluk recipe is made with freshly ground black pepper. However, I have used cayenne pepper with delicious results. You can also try crushed red pepper flakes to change things up.

Add herbs and lemon - Brighten the flavor by drizzling a little bit of lemon juice, and consider adding fresh herbs like chopped dill or dried parsley for a pop of color.

Overhead close up shot of yogurt sauce with black pepper and garlic cloves in the bottom left corner.

Make Yogurt Garlic Sauce Nutrient Dense

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

Use homemade yogurt. Homemade fermented dairy will always surpass in both quality and nutrition than storebought versions. At the very least, be sure to use whole milk grass-fed yogurt.

Boost the allicin production. When fresh garlic is minced or crushed, it produces a compound from the enzyme alliinase called allicin, which comes with its own host of microbial and antioxidant properties. To maximize the production of allicin, mince the garlic and let it sit for a few minutes before stirring it in.

Unrefined sea salt. Good quality salt is fundamental to nourishing meals so be sure you use mineral-rich salt like unrefined sea salt from Redmond's or Celtic sea salt. You can learn more about the importance of healthy salts in this Unrefined Salt Guide.

Helpful Tips

Mixing methods - You can either stir the ingredients in a small bowl or opt for the convenience of a pint-size mason jar and shake it vigorously to combine everything.

Mincing garlic - To maximize garlic flavor, use a garlic press or microplane grater to mince it finely. I would not attempt to finely chop garlic with a knife for this sauce.

Double the recipe - This versatile yogurt dipping sauce has many uses, therefore, consider doubling the recipe to ensure ample supply.

💭Meal Prep Suggestion: If making a large batch to last you an entire week, wait to add the garlic until just before serving for the best and fresh flavor. Otherwise, garlic tends to have an off-taste if mixed with wet ingredients for longer period of time.

Step-by-Step Instructions

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

The recipe for creamy garlic dipping sauce is an easy 2-step process. It will take you no more than 5 minutes to whip up this spicy sauce.

clear bowl with yogurt, minced garlic, salt and pepper.

Step 1. Add

Scoop yogurt to a small bowl. Add minced garlic, salt, and pepper.

yogurt sauce in clear ramekin with spoon out.

Step 2. Combine

Stir to combine well, ensuring that the garlic is distributed throughout.

💭Pro tip: Save time on cleanup and make this directly in a small pint-size mason jar. Add all the ingredients, close the jar, and give a good shake to combine.

Garlic sauce on white towel and wooden board with parsley leaf out.

Helpful Tools & Links

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

Tools: garlic press, small mixing bowl
Ingredients: unrefined sea salt, black pepper
Storage Supplies: wide-mouth mason jars, Weck preserving jars

How do you use Garlic Yogurt Sauce?

This spicy yogurt sauce is such a versatile condiment that it truly does work with your favorite savory food. Check out these serving suggestions:

As a dip for roasted vegetables like air fryer zucchini and roasted carrots.

Drizzle over grilled meats like chicken, steak, or kebabs. It's also excellent with air fryer chicken wings and sausage and peppers sheet bake.

Add a dollop to light soups such as vegetable hamburger soup or porcupine soup to give a richer and creamier texture.

Spicy Garlic Sauce pairing suggestions

Air Fryer Pork Tenderloin
42 Minutes
Air Fryer Roasted Butternut Squash
15 Minutes
Shurpa Soup Recipe (Uzbek Lamb Soup with Vegetables)
1 Hours
Easy Roasted Bok Choy Recipe in Air Fryer
15 Minutes

Storage Instructions

How long does garlic sauce last in the refrigerator?

To store: Store leftover yogurt garlic sauce in an airtight container or mason jar for up to a week in the refrigerator.

Storage containers: These mouth-wide mason jars are great for this sauce recipe.

Yogurt, garlic, and black pepper in a jar with fresh flat leaf parsley sticking out.

FAQs

Can I freeze the yogurt garlic sauce?

I do not recommend freezing this sauce as the texture and consistency will change after thawing. It's best to enjoy this spicy garlic sauce fresh or make a smaller batch that can be consumed quicker.

How can I fix a sauce that has too much garlic?

If you added too much garlic to the yogurt sauce, you can dilute that spicy flavor by adding more yogurt. If you don't want to add more volume, drizzle some fresh lemon to mask some of the strong garlic flavor.

Can I use this sauce as a marinade?

Certainly! That's a great way to use spicy garlic sauce. Consider doubling the recipe to have some on hand for dipping or drizzling.

Looking for more healthy condiment 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

garlic sauce with specks of black pepper and minced garlic with fresh parsley leaf.

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5 from 1 vote

Easy 5-Minute Spicy Garlic Yogurt Sauce

This Easy 5-minute Spicy Garlic Yogurt Sauce transforms ordinary dishes into mouthwatering goodness! This spicy garlic sauce is a versatile, tangy, and delicious addition to all your meals.

Prep Time5

Total Time5

Course: Condiment

Cuisine: Russian

Keyword: spicy garlic sauce, spicy yogurt sauce, yogurt garlic sauce

Servings: servings

Calories: 83kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

2 cups yogurt
6 garlic cloves
1 teaspoon black pepper
1 teaspoon sea salt

Instructions

Add: Spoon yogurt into a small bowl or pint-size mason jar. Add minced garlic, salt and pepper.
Combine: Stir or shake the jar to combine everything well. Store in the refrigerator.

Notes

Storage: Greek yogurt dip will last in the fridge for up to a week when stored in an airtight container.

Tips:

Mixing methods - You can either stir the ingredients in a small bowl or opt for the convenience of a pint-size mason jar and shake it vigorously to combine everything.
Mincing garlic - To maximize garlic flavor, use a garlic press or Microplane grater to mince it finely. I would not attempt to chop garlic with a knife for this sauce finely.
Double the recipe - This versatile yogurt dipping sauce has many uses; therefore, consider doubling the recipe to ensure ample supply. If meal prepping this, wait to add minced garlic until before serving so it tastes fresh.

Nutrition