Here’s how I make this new favorite: layer a thick spread of roasted garlic hummus (sure you can make your own, but store-bought is also excellent) over a toasted slice of sourdough. From there, arrange a mix of summer tomatoes: heirloom, cherry, and grape tomatoes in an array of colors make for the most aesthetic presentation. After that, a crumble of salty feta and fresh basil leaves are the finishers it needs. A final drizzle of EVOO—and you’re good to go.

How to make this hummus toast

Toast and top

Toast (or grill) your sourdough, then spread a generous layer of hummus on each slice. The hummus should be thick enough to hold the toppings but not too thick to overpower the flavors. Opting for store-bought hummus is a great time-saver, and I love using different flavors like the roasted garlic hummus in this one.

Medley of tomatoes

Top the hummus with your mix of tomatoes. The variety in colors and shapes not only looks beautiful but also adds a range of flavors from sweet to slightly tangy. Using a mix of heirloom, cherry, and grape tomatoes provides a satisfying contrast in textures and tastes—and it’s a great way to elevate basic grocery store finds.

Tips on feta

Sprinkle crumbled feta cheese over the tomatoes. The salty, creamy feta complements the sweetness of the tomatoes and the savory hummus. Pro tip: I used to always reach for the tub of crumbled feta at the market, and then I discovered how much more delicious and creamy a block of really good feta can be.

Fresh basil and za’atar

Add fresh basil leaves for a burst of herbaceous freshness. Then, sprinkle a pinch of za’atar over the top for a Middle Eastern flair that takes this toast to the next level. Za’atar, a Middle Eastern spice blend typically made of thyme, sumac, sesame seeds, and salt, is aromatic and adds a unique flavor to dishes. You can find it at most grocery stores in the spice aisle, at specialty stores, or online.

Finish it off

Finally, drizzle extra virgin olive oil over each toast for satisfying richness. Season with a pinch of flaky salt and freshly ground black pepper to taste.

Health benefits:

This hummus toast is packed with healthy ingredients, and makes a satisfying and high-protein vegetarian meal. The hummus provides protein and fiber, tomatoes add vitamins and antioxidants, feta offers calcium and a bit of protein, and the olive oil contributes healthy fats. It’s a well-rounded, nutritious meal that makes you feel amazing both during and after eating.

Swaps to try:

While sourdough is my favorite for its tangy flavor and gut-friendly benefits (yes, even on a gluten-free diet, which I explained in my ricotta toast recipe), feel free to use any bread you love. Whole wheat, or any gluten-free bread also works beautifully.

You could also add avocado slices, radishes, cucumbers, or a poached egg to this toast to add more protein and make it more of a meal.

Hummus Toast With Tomatoes, Feta, and Za’atar

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• Author: Camille Styles
• Total Time: 10 minutes
• Yield: 4 servings

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Ingredients

Units USM

• 4 slices of sourdough bread
• 1 cup roasted garlic hummus (store-bought or homemade)
• 1 cup mixed tomatoes (heirloom, cherry, and grape), sliced
• 1/2 cup crumbled feta cheese
• Fresh basil leaves
• Extra virgin olive oil, for drizzling
• 1 tablespoon za’atar spice
• Sea salt and freshly ground black pepper, to taste

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Instructions

1. Toast your sourdough slices until golden brown.

2. Spread a generous layer of roasted garlic hummus on each slice. 

3. Top with your medley of tomatoes. The variety in colors and shapes not only looks beautiful but also adds a range of flavors from sweet to slightly tangy.

4. Sprinkle crumbled feta cheese over the tomatoes. 

5. Add fresh basil leaves and a sprinkle a pinch of za’atar to take it to the next level. Drizzle extra-virgin olive oil over each toast and season with salt and pepper. Eat!

• Prep Time: 10

Keywords: hummus toast, appetizers, snacks

The post Your New Summer Snack—Hummus Toast with Tomatoes, Feta, and Za’atar appeared first on Camille Styles.

Thankfully, those leveled-up green olives are now pretty easy to find at any good grocery store. In addition to Cerignolas, I’ve added Castelvetranos and Halkidikis to my list of favorites. Which means I’ve always got multiple jars of good olives in my fridge, and I’m often on the hunt for delicious new ways to incorporate them into my recipes. Enter: these simple marinated olives: a 5-minute recipe that will elevate any spread you’re serving this summer.

This marinated olives recipe combines the rich, buttery taste of Castelvetrano or Cerignola olives with the zesty punch of lemon and the aromatic allure of za’atar. Perfect for a Mediterranean-inspired gathering or a casual snack, these marinated olives are delicious on their own—and even better piled onto hummus and scooped up with crusty bread.

Making these marinated olives couldn’t be easier. You’re going to infuse some olive oil with garlic, chile, za’atar, and lemon zest. Then you cook it together over low heat until the garlic begins to sizzle. Add lemon juice and vinegar, then pour it over the olives and let cool.

That’s pretty much it! Once the olives are nice and flavorful, you can use them to top hummus, tahini, baba ganoush, or simply enjoy them on toasted bread.

Tips for the Best Marinated Olives

• Choose Quality Olives: Castelvetrano or Cerignola olives are ideal for their mild and buttery flavor, but feel free to experiment with your favorite varieties.
• Adjust the Heat: If you prefer a milder flavor, you can reduce the amount of fresno chile or substitute with a milder pepper.
• Make Ahead: This dish can be prepared a day in advance, allowing the flavors to meld beautifully. Just keep it refrigerated and bring to room temperature before serving.
• Pairing: Serve with warm bread or crispy pita for a delightful appetizer.

This marinated olives recipe is not just quick and easy but also incredibly versatile. The combination of olives, garlic, chile, and za’atar creates a combination of flavors that feels elevated, and reminds me of being in the Mediterranean. The lemon zest and juice add refreshing acidity that balances the richness of the olive oil and hummus. Garnished with fresh parsley leaves, this dish is as gorgeous as it is delicious.

Scroll on for the recipe, and head over here for more of my favorite appetizers and snacks for hosting.

Marinated Olives with Hummus

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• Author: Camille Styles
• Total Time: 10 minutes
• Yield: 4 servings

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Description

These marinated olives that will transport you to the Mediterranean. Spoon them over creamy hummus and serve with crusty bread.

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Ingredients

Units USM

• 1 cup pitted green olives, coarsely chopped (I use Castelvetrano or Cerignola)
• 1/4 cup olive oil
• 2 garlic cloves, thinly sliced
• 1 fresno chile, thinly sliced
• 2 teaspoons za’atar
• Zest and juice of 1 lemon
• 1 tablespoon red wine vinegar
• Hummus
• Parsley leaves, for garnish

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Instructions

1. Place the olives in a small bowl. In a small skillet, combine the olive oil, garlic, chile, za’atar and zest. Cook over low heat, stirring, for about 5 min until garlic begins to sizzle.
2. Remove from heat, and add the lemon juice and red wine vinegar. Pour over the olives, and let cool.
3. To serve, spoon the olives over the hummus, and garnish with parsley.

• Prep Time: 5
• Cook Time: 5
• Category: appetizer

Keywords: marinated olives

The post These Spicy Marinated Olives Will Level Up Your Hummus appeared first on Camille Styles.

Growing up, a sick day meant toast and tea curled up on the couch with a movie. And there’s one toast memory I’ll never forget. After a 30-hour labor giving birth to my daughter, my mom brought me my favorite fruit and nut bread, toasted and slathered with butter. Nothing had ever tasted better (and I’d never been hungrier.)

Why I’m Eating Sourdough Bread Again

Which brings me to this ricotta toast recipe. I’ve always loved the combination of creamy ricotta cheese slathered onto toasted sourdough. When it comes to texture combinations, it honestly doesn’t get better. But since adopting a grain-free diet last summer, toast has been off the menu. Until recently. I’ve slowly been starting to reincorporate a bit of sourdough back into my diet, and so far—my gut issues haven’t resurfaced. In my research, here’s what I learned:

The fermentation process that gives the bread its distinctive sour taste also makes it more gut-friendly. Millions of people are suffering from digestive malaise, and if you’re sensitive to foods containing gluten or have irritable bowel syndrome, sourdough bacteria’s ability to break down flour has never been more important. – Vanessa Kimbell via Bon Appetit

It’s fascinating! And it’s key to make sure that what you’re getting is “real” sourdough that’s been slowly leavened, not simply store-bought bread with a sour flavor that’s been leavened with fast-rising yeast. I’ll keep you guys posted on my sourdough journey, but in the meantime—let’s talk about this ricotta toast! First thing to mention: this recipe is so simple that it may not even feel like a recipe. However, it’s one of those delicious bites that is so much greater than the sum of its parts. Let’s dive in.

Large Vintage Wood Board

$275 at Casa Zuma

Ricotta: Store-Bought vs. Homemade

When deciding whether to use store-bought ricotta versus making your own, there’s no right answer: both can be absolutely delicious, and it comes down to how much time you have. I shared many years ago how I make my own ricotta at home, and I’m still using the same method—it’s one of the most satisfying and delicious ingredients to make, and you’ll be shocked at how easy it is.

That said, there is zero shame in purchasing a high-quality ricotta from the grocery. You’ll just want to make sure that it’s full-fat (made from whole milk). A lot of what’s on the shelves is the “part-skim ricotta,” which I would only use in a recipe like lasagna. For this, you’re gonna want the creamy goodness of full fat.

Sabre Teak Flatware

$76 at Casa Zuma

Ricotta Toast Toppings

For this version, I wanted to highlight the simple flavors of the crusty sourdough toast with the creamy ricotta, so I kept toppings at a minimum: honey, chopped pistachios, thyme, flaky salt, and Aleppo pepper. However, ricotta toast lends itself to all kinds of creative inspiration. Here are a few topping ideas I’ve tried and loved:

• Banana and granola
• Melon and mint
• Blackberries and lime zest
• Radishes and chives
• Slow-roasted tomatoes and basil
• Pears with honey

Playa Salad Plate, Set of 4

$168 at Casa Zuma

Health Benefits of Ricotta Toast

Sourdough bread. Unlike conventional breads, sourdough undergoes a fermentation process that gives its signature tangy flavor and enhances its gut-friendly properties. This slow fermentation breaks down gluten and phytic acid, making it easier to digest and (as discussed above) sometimes reducing digestive discomfort for those with sensitivities.

Whole-milk ricotta cheese offers a dose of protein and calcium, essential nutrients for muscle repair and bone health.

Honey is a natural sweetener rich in antioxidants and soothing properties, pistachios provide healthy fats and fiber, and thyme is known for its antibacterial and anti-inflammatory effects. Each bite of this ricotta toast is both indulgent and nourishing.

You are going to love this ricotta toast for breakfast, lunch, or dinner! Let me know if you give it a try—and if you have any sourdough/gut health stories to share, I’d love to hear in the comments. Scroll on for the recipe for this easy and delicious ricotta toast.

Ricotta Toast with Honey & Pistachios

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• Author: Camille Styles
• Total Time: 5 minutes
• Yield: 1 serving

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Description

Elevate your toast game with this deliciously satiating ricotta toast recipe. Keep it simple and sweet with honey and pistachios–or make it savory with slow-roasted tomatoes and basil.

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Ingredients

Units USM

• 1 piece sourdough bread
• 1/3 cup whole-milk ricotta cheese
• 2 teaspoons honey, divided
• 1 teaspoon fresh thyme leaves, divided
• flaky salt, to taste
• Aleppo pepper, to taste (you can sub red pepper flakes, just go easy since they’re hot!)
• 1/4 cup pistachios, roughly chopped

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Instructions

1. Toast the sourdough bread.
2. In a small bowl, whisk together the ricotta with 1 teaspoon honey, 1/2 teaspoon thyme, and a pinch each of flaky salt and Aleppo pepper.
3. Spread the ricotta mixture on the toast, then top with the remaining honey and thyme. Sprinkle over the chopped pistachios, and finish with a pinch of flaky salt and Aleppo pepper. Eat!

• Prep Time: 5 min

Keywords: ricotta toast, breakfast, appetizer

The post The Best Ricotta Toast, and an Update on My Gut-Health Journey appeared first on Camille Styles.

Turns out, my intuition led me in the right direction. This avocado caprese salad is my current favorite combination of flavors, and it’s the appetizer I’m going to be making for al fresco dinner parties all summer long. I kept it simple, adding big chunks of ripe avocado and a couple bonus ingredients to take this over the top: thinly sliced shallot and a drizzle of aged balsamic. Read on to see how this perfect summer salad comes together, and be sure to leave a comment and rating if you make it.

Sharing Platter

$74 at Casa Zuma

Linen Table Throw

$80 at Casa Zuma

This Avocado Caprese Salad Is a Game-Changer—Here’s Why

Before we dive into the recipe, let’s talk about why adding avocado to your caprese salad can elevate this classic dish to a whole new level. Avocado is not only a superfood; its creamy texture and rich, buttery flavor make it a perfect complement to the freshness of the tomato, mozzarella, and basil. Sooo satisfying. And of course, avocados’ health benefits are always welcome, packing this dish with heart-healthy fats, fiber, and a variety of essential vitamins and minerals.

Reclaimed Wood Dough Bowl

$245 at Casa Zuma

Grab These Ingredients

To make this delicious avocado caprese salad, you’ll need:

• Ripe avocados
• Fresh tomatoes (preferably heirloom or vine-ripened)
• Fresh mozzarella cheese (I used burrata here, because—yum)
• Fresh basil leaves
• Extra-virgin olive oil
• Aged balsamic vinegar
• Thinly sliced shallot
• Salt and freshly ground pepper

The quality of your ingredients plays a huge role in the final taste of the salad, so aim for the freshest and highest quality possible.

How to Make This Avocado Caprese Salad

Prepare Your Ingredients

1. Slice the Tomatoes. Start by slicing your tomatoes—I like to do a mixture of thick slices and wedges for the prettiest presentation. The aim is to have pieces that are hearty enough to stand up to the other ingredients without getting lost.
2. Cut the Avocado. Cut your avocado in half, remove the pit, and peel. Slice into thick chunks that will complement the size of your tomato. This is a fork-and-knife situation. Add the avocado evenly to the platter over the tomato.
3. Tear the Mozzarella. I like to keep it rustic by using my hands to tear big hunks of mozzarella over the tomato and avocado. If you’re using burrata, you want to let that creamy goodness melt all over everything.

Recycled Glass Petite Goblets, Set of 4

$78 at Casa Zuma

Spice Bowl and Spoon

$28 at Casa Zuma

Add the Finishing Touches

4. Season. Sprinkle the salad with lots of flaky salt and freshly ground pepper to taste.
5. Add Shallots and Drizzle. Scatter thinly sliced shallots over the top for a slight crunch and a hint of sharp flavor. Then finish by drizzling high-quality extra-virgin olive oil and aged balsamic vinegar over everything.

Large Vintage Wood Board

$275 at Casa Zuma

Hand-Thrown Ceramic Serving Spoons, Set of 2

$78 at Casa Zuma

How to Serve

This avocado caprese salad is versatile enough to be a standout appetizer, a healthy lunch option, or a vibrant side dish for your summer barbecues. It pairs beautifully with grilled meats, seafood, or a simple grilled bread rubbed with garlic and drizzled with olive oil.

Sabre Ivory Flatware

$68 at Casa Zuma

Small Salt Spoons, Set of 4

$22 at Casa Zuma

Storage Tips

I’ll be honest, this salad is best eaten within an hour of making. But on the off-chance you have leftovers, cover them tightly with plastic wrap and refrigerate for up to a day. The acidity in the tomatoes and balsamic vinegar helps prevent the avocado from browning too quickly.

Sharing Bowl

$76 at Casa Zuma

Bon Appétit

This avocado caprese salad recipe is a testament to the idea that the simplest twist on a classic can be unforgettable. So don’t be afraid to play—rules are made to be broken! This salad is a celebration of summer’s bounty, a healthy yet indulgent treat that’s about to become a staple in your culinary repertoire. Don’t forget to leave a comment and rating if you try this at home—I’d love to hear how it turns out for you! Scroll on for the recipe.

Other Caprese Salads to Try

Cooking

Jul. 28, 2024

Caprese, but Better—The Strawberry Burrata Salad Your Summer Needs

Summer just got an upgrade.

Food

Nov. 04, 2015

Easy Caprese Pesto Penne

Have you ever tasted a new ingredient and thought, “Now this is a game-changer”? I can remember a few times in my life: Maldon sea salt, really good dark chocolate, European butter, and most of all, six years ago when we were on our honeymoon in Italy and I tasted buffalo mozzarella for the first time. Previously, I’d had […]

Appetizers

May. 08, 2023

This Watermelon Tomato Caprese Salad is My Summer Crush

Harry Styles-approved.

Avocado Caprese Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 15 minutes
• Yield: 4 servings

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Description

A twist on the classic. Avocados’ creamy texture and rich, buttery flavor make it a perfect complement to the freshness of a classic caprese.

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Ingredients

• 2 firm but ripe avocados
• 3 large or 5 smallish tomatoes (preferably heirloom or vine-ripened)
• 1 large ball fresh mozzarella (I used burrata)
• Fresh basil leaves
• Extra-virgin olive oil
• Aged balsamic vinegar
• 1 thinly sliced shallot
• Salt and freshly ground pepper

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Instructions

1. Slice the Tomatoes. Start by slicing your tomatoes—I like to do a mixture of thick slices and wedges for the prettiest presentation. The aim is to have pieces that are hearty enough to stand up to the other ingredients without getting lost.
2. Cut the Avocado. Cut your avocado in half, remove the pit, and peel. Slice into thick chunks that will complement the size of your tomato. Add the avocado evenly to the platter over the tomato.
3. Tear the Mozzarella. I like to keep it rustic by using my hands to tear big hunks of mozzarella over the tomato and avocado. If you’re using burrata, you want to let that creamy goodness melt all over everything.
4. Season. Sprinkle the salad with lots of flaky salt and freshly ground pepper to taste.
5. Add Shallots and Drizzle. Scatter thinly sliced shallots over the top for a slight crunch and a hint of sharp flavor. Then finish by drizzling high-quality extra-virgin olive oil and aged balsamic vinegar over everything.

Notes

This avocado caprese salad is versatile enough to be a standout appetizer, a healthy lunch option, or a vibrant side dish for your summer barbecues. It pairs beautifully with grilled meats, seafood, or a simple grilled bread rubbed with garlic and drizzled with olive oil.

• Prep Time: 15
• Category: salads, healthy, vegetarian, appetizer

Keywords: avocado caprese salad

The post My Avocado Caprese Salad Is the Answer for Every Al Fresco Meal appeared first on Camille Styles.

Walking into Via Carota is like entering a friend’s home in the Italian countryside. (The fantasy version.) You’re greeted by exposed brick walls, charming antiques, rustic plates of shared pasta, and a cluster of people waiting for a table. If you look closely, you’ll notice a plethora of towering green salads on the center of tables, with artfully arranged layers of ruffly Bibb, little gem, and frisée lettuces tossed with a shallot vinaigrette. It’s striking in its simplicity, yet looks and tastes undeniably special. Those who frequent Via Carota know not to miss ordering what is truly the best simple green salad on the planet.

How to Make the Perfect Simple Green Salad

I’ve been slowly perfecting my own version of the perfect simple green salad. It’s inspired by Via Carota’s but with a few twists that make it my own. I’ve landed on our family’s favorite that I’ve been making nightly, tossing whatever mixed lettuces we have in the fridge together, then stacking them in my perfect wood salad bowl. We’ve started calling it our “house salad,” and each Sunday, I blend up a batch of our house vinaigrette and pour it into a mason jar so I have it at the ready for salads all week.

The Gathering Board

An all-in-one cutting board, serving board, and stylish display object for the kitchen counter. A substantial 1″ thickness gives these boards an heirloom quality and supreme durability.

$68 at Casa Zuma

What makes this salad different from Via Carota’s Insalata Verde?

Although the simplicity and overall flavors of this salad are inspired by the one at Via Carota, this isn’t a copycat version. If you want the exact recipe, grab their cookbook and enjoy. As authors Jody Williams and Rita Sodi say, “We are devoted to this salad. We eat it every day. We crave it, and it’s at our dinner table nightly. Spring, Summer, Autumn, Winter.”

I used their recipe as a jumping off point and made a few changes based on my own leanings.

The Mixed Lettuces

In Via Carota’s version, butter lettuce, frisée, little gem, watercress, and endive are tossed together. But it can be tricky to find little gem, and I’ve realized that a great substitution is to use the hearts (the inner leaves) of romaine, chopped into 3” lengths. I also don’t love buying tiny $5 heads of endive on the regular, so my version omits those and instead keeps it to three types of lettuces:

• Butter lettuce (often labeled Bibb or Boston lettuce)
• Romaine lettuce (inner leaves only)
• Arugula for its peppery kick.

However, the beauty of having your own “house salad” is that you can sub in whatever mixed lettuces you have in your produce drawer. Add radicchio, baby spinach, iceberg lettuce, or red leaf lettuce! I’d stay away from kale and other cruciferous greens for this one since we want the end result to be light and airy.

I’ve also take some liberty with the fresh herbs used, which give this salad its intriguing, can’t-quite-put-your-finger-on-it specialness. I like to use mint and chives in this salad, but the sky’s the limit. You just want your herbs to be of the fresh variety (not woody), which means that cilantro, parsley, dill, and basil are all fair game. Rosemary, thyme, and sage are not. (See our handy guide to keeping herbs fresh in the refrigerator.)

The Salad Dressing

I’ve shared my Sunday night vinaigrette in our Breathing Space newsletter, but I think this is the first time I’ve posted it here on the site. Get excited, because it’s my favorite dressing in the world. It shares the shallot-forward flavors of Via Carota’s vinaigrette but adds Dijon mustard, apple cider vinegar, and honey. I truly don’t think it could be better.

The Walnuts

Okay, here’s where I took some real liberties—Via Carota’s green salad has absolutely no nuts whatsoever. No breadcrumbs, no seeds, no accoutrements. But for a salad to earn its “best green salad” standing in our house, I needed to add a touch of crunch in the form of toasty, buttery, finely chopped walnuts that play so perfectly against the freshness of all those greens. If you’re now protesting that I’ve dramatically diverged from the original, you’re right—and you can leave them out. But I don’t recommend it (hehe).

Tips for Making the Best Simple Green Salad

Roll up your sleeves and prepare to use your hands—here are a few tips for success to nail the perfect green salad every time.

Dry Your Lettuces Completely

The Via Carota recipe calls for a double wash and extensive drying regimen. Great for a restaurant setup, but I’m giving you permission to wash your lettuces once, then dry them in a salad spinner or in paper towels at home. The key is to make sure they’re completely and totally dry. I like to wrap them up in a clean dishtowel while I’m prepping other ingredients to make sure they’re good to go. The reason for this is that we want the vinaigrette to lightly coat each leaf of lettuce. Since water and oil don’t mix, dryness is key before drizzling with the olive oil and vinegar based dressing.

Use Your Biggest Bowl for Tossing

I wouldn’t ask you to use two bowls unless it was absolutely necessary—I detest washing dishes and avoid dirtying extra dishes at all cost. However, here it’s a must. Use the biggest mixing bowl you own to add all your lettuces. You’ll use way more than you think you’ll need because they shrink down when coated with vinaigrette. Toss them thoroughly in this mixing bowl, then get out your handmade wood salad bowl and transfer by the handful, stacking up each bunch of lettuces into a ruffly tower.

Use Your Hands

Pull up your sleeves and use those hands to toss together the lettuces and herbs with the vinaigrette, plus the salt and liberal amounts of freshly ground black pepper. Trust me, you cannot get the same effect using tongs or spoons. You’re massaging the dressing and seasonings into the lettuce so that it barely coats each leaf and everything is evenly distributed.

Toss It With Dressing Right Before Serving

Although you can prep your lettuce in advance—wash, dry, and put in a big mixing bowl in the fridge—you’ll want to wait until right before serving to toss it with the vinaigrette and top with your walnuts. That way, your salad stays fresh, perky, and not at all soggy.

Optional Ingredients

One of the beautiful things about having a standby simple green salad recipe is that you can riff off the original and adapt it to be a first course or perfect side dish to whatever you’re making. Some of my favorite add-ins based on my mood are:

• Freshly shaved Parmesan
• Halved cherry tomatoes
• Finely chopped and toasted almonds, pecans, or sunflower seeds (in place of the walnuts)
• Crumbled goat cheese or feta
• Green olives (I like to use pitted and halved Castelvetrano olives)
• Thinly sliced red onion
• Shaved fennel
• Grated carrots
• Thinly sliced cucumber

Handcrafted Wood Salad Bowl

Handmade in Michigan, these are heirloom-quality bowls that are made for sharing good food with great friends. The 12″ is sized for 2 – 4 people, while the 17″ is made for larger groups.

$92 at Casa Zuma

Individual Wood Salad Bowls, Set of 4

The perfect pairing for our larger wood serving bowls, these heirloom-quality bowls are made of solid beechwood with a light walnut finish that lets the unique wood grain shine.

$128 at Casa Zuma

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Be sure to rate and leave a comment, and tag us on Instagram so we can see your perfect simple green salad.

The Best Simple Green Salad

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★★★★

4 from 2 reviews

• Author: Camille Styles

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Description

This simple green salad is a staple on my dinner table. Inspired by the famous salad at Via Carota, it’s healthy, delicious, and the perfect side dish.

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Ingredients

Units USM

• 8 handfuls mixed lettuces (the more the merrier—bibb, romaine hearts, and arugula is my jam, but do what you love)
• 1 cup mixed fresh herbs (mint and chives get my vote)
• Kosher salt
• Freshly ground black pepper
• Very finely chopped toasted walnuts

Camille’s Shallot Vinaigrette

• 1 shallot, peeled and halved
• 1 clove garlic
• 2 tablespoons apple cider vinegar
• 2 tablespoons warm water
• 2 teaspoons dijon mustard
• Squeeze of honey
• big pinch of salt and pepper
• 1/2 cup extra-virgin olive oil

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Instructions

1. Add all the vinaigrette ingredients to a blender. Blend until smooth, then transfer to a mason jar.
2. Wash and dry your lettuces, then wrap up in a towel to remove all moisture.
3. Drizzle 3 tablespoons vinaigrette into a very large mixing bowl, coating sides and bottom of bowl. Add greens and herbs, season with salt and pepper, then use your hands to fold greens until coated with vinaigrette. Drizzle more if needed.
4. Mound salad into a towering pile in your 12” wood salad bowl, sprinkle with the toasted walnuts and a final pinch of salt and pepper. Eat!

The post I’ve Finally Nailed the Perfect Green Salad, Thanks to Via Carota in NYC appeared first on Camille Styles.

First off, I get it. If your reaction is one of doubt yet intrigue at the idea of arranging a charcuterie board with tins of fish, then let me say—at first, I was right there with you. And yet when my friend did exactly that a few weeks ago, she instantly became the coolest person on the planet. Who can so casually yet confidently arrange a few ingredients on a board with some tins of fish and have it feel both elevated and approachable? As the season ramps up and it feels like all I’m doing is penciling in catch-ups with friends and celebrations with pals, there’s nothing I love more than the idea of a simple get-together around a board of delicious ingredients. 

Large Vintage Wood Board

275 at Casa Zuma

How to Build Your Tinned Fish Board

Think of the theme of this board as a casual French happy hour picnic. It involves simple ingredients, none of which need to be prepped ahead of time. Everything on your tinned fish board complements each other into something more satisfying and special than just cheese and crackers. Here’s what you’ll need.

Tinned fish. We have all the options you need below!

Cheeses. Like any other charcuterie board, having a nice selection of cheeses can help anchor the ingredients. I like one salty cheese like a wedge of parmesan that you can just cut chunks from, a creamy brie that pairs well with sharp pickled ingredients as well as being smooth enough to temper the flavors of any tinned fish, and one herbed or marinated cheese that is creamy and flavorful like a Boursin.

Vegetables. Crunchy veggies always round out any board for me. I like cornichons or castelvetrano olives for a pop of green goodness. And then vegetables like radishes or cucumbers pair perfectly with the cheese options and butter. Speaking of…

Really good butter. Get the special stuff. Butter on crackers and bread is always a crowd pleaser, and the flavor pairs perfectly with vegetables like radishes (sprinkle on salt, as the French do), and also goes well with the fish.

Nuts. I like pistachios or Marcona almonds with this board.

Bread and crackers. A nice crusty baguette and your favorite crisp crackers will give everyone something to snack on.

Use the above as your baseline, then build from there. Pickled onions would be nice with the fish, some friends love ritz crackers or saltines with their tinned fish, and fresh herbs like a bowl of dill would also be a tasty pairing.

Tinned Fish Options

If you’re feeling intimidated or don’t know where to start with choosing from the tinned fish options, I polled our team for a few of their favorites.

Caviar

Get the good stuff. It feels special, especially for the holidays! Of course, caviar leans on the more expensive side, but as with anything, it can be hard to know what to get based on price alone. We love Caviar Russe’s selection, trusted by casual hosts and restaurants alike. Each tin is sustainably farmed and packed to order, meaning you’re getting the freshest caviar possible. Expect a nutty, full flavor. And if you want to serve something bubbly alongside your tinned fish board, this caviar offers the best bite.

Classic Osetra

From $165 at Caviar Russe

Anchovies

I know what you’re thinking: even for the well-trained tinned fish lovers among us, anchovies can be… a lot. And while they’re a necessity in the best caesar dressings, they might come as a surprise on your tinned fish board. Well I’m here to tell you they’re an appetizer essential—here’s why. These anchovies are rich and buttery. And while they do pack the same salty punch as other brands, Fishwife’s boast a mellower flavor that pair beautifully with bread and butter. Trust me, these will change you forever.

Cantabrian Anchovies in Extra Virgin Olive Oil (Set of 3)

$27 at Fishwife

Sardines

Sardines are a personal fave of our Managing Editor, Isabelle Eyman. She explains to me that this tin in particular is the best of the best (though Trader Joe’s sardines offerings comes pretty close). Portugal-based José Gourmet is a trusted and favored tinned fish brand among fanatics for their sustainable practices and unbeatable flavors. The sardines are packed in olive oil, letting the fish shine in all their glory while still retaining a nice, fruity bite. They’re a bit more mild than other small fish, making these great for beginners.

José Gourmet Canned Portuguese Seafood

From $24 at Food52

Salmon or Tuna

Perhaps the most familiar tinned fish varietals, salmon and tuna make great low-key additions to your board. I’d recommend opting for one or the other. Though they each offer different flavor profiles, they’re similar enough that they would end up competing against one another on the board. Again, Fishwife is a great option when it comes to tuna, and no one does it better than Patagonia Provisions when you’re selecting a sustainably-sourced salmon. Be sure to load up on a few tins the next time you’re shopping for outdoor gear.

Wild Pink Salmon, Black Pepper

$14 at Patagonia Provisions

Smoked Atlantic Salmon (Set of 3)

$33 at Fishwife

Assembly Tips and Tricks

Everything on this board can be opened and prepped right before serving, meaning you don’t really have to plan ahead if you have everything on hand. But you can still keep a few tips in mind to ensure maximum enjoyment.

Let the cheese come to room temperature. Especially for a creamy brie, letting the cheese sit before serving helps the flavor shine and it spreads on a baguette or cracker much easier.

Salt is your best friend. Especially with the fish on this board, a little bowl of flaky salt lets everything shine a bit brighter. Including some lemon wedges for the fish is also a way to help elevate their flavor.

Group ingredients together. If you have fish and topping combos you like, group those ingredients close together on the board to help streamline assembly.

The post Hear Me Out: A Tinned Fish Board Is the Appetizer You Should Be Making Now appeared first on Camille Styles.

Throughout the holiday season, I’ll be sharing some of my go-to entertaining boards (did you catch my dips and crudites board?). Each is designed around a different theme, letting you serve an entire evening’s worth of meals, all on a board. Next up: a rustic, but elegant bruschetta board that’s sure to wow every guest.

How to Build Your Bruschetta Board

It’s a well-known truth: we all love bread. As much as American food culture has tried to demonize it over the years, it will always have its comeback. And as far as boards go, what better way to set a strong foundation than with our favorite carb of all? The additional accouterments are just the delicious icing on the cake. A bruschetta board is an easy, elevated appetizer for the holidays.

I follow a formula to simplify this board and all the possible topping combinations that you could come up with.

• Savory crostini. Toppings options are endless, but I like to make sure that I have at least one savory option that could act as both an appetizer and also a full happy hour meal if needed.
• Slightly sweet crostini. While I draw the line at dessert crostini, having a sweeter crostini that celebrates the season’s best fruit adds some flavor variation to the board.
• The fun pieces. Think of these things as fillers that add a bit of abundance to your board. They might not necessarily be a part of your crostini combinations, but sometimes guests want to get creative or just have stand-alone ingredients to snack on.

Following this formula for choosing your veggies ensures you have a strong variety of textures and flavors to elevate this board for the holiday season.

Bruschetta Combinations to Choose From

With these guidelines, I then choose from a few combinations to build my bruschetta board. Some of the ingredients can cross-pollinate and work for both a sweet and savory bruschetta, but use what you have on hand. Think about ingredients that are easy enough to serve in bowls or on the board, and that guests can easily assemble themselves.

Savory Bruschetta Options

For this board, I turned to creamy burrata, roasted tomatoes, and pesto. Especially in the winter when tomatoes are out of season, this is an easy way to boost their flavor. Other savory combinations I love:

• Boursin or flavored goat cheese, roasted vegetables, and pesto
• Cream cheese, smoked salmon, and dill
• Brie and caramelized onions
• Horseradish mustard and steak
• Ricotta, fig, and prosciutto
• Go gluten-free with sweet potato crostini

Sweet Bruschetta Options

When I think of special and sweet crostini, I go for palate-refreshers more so than leaning toward dessert. For this board, I went with brie cheese, fall pears, honeycomb, and pomegranate. Here are a few other sweet combinations to try:

• Brie, apple, and caramelized pecans
• Goat cheese, cranberry sauce or chutney, and pistachios
• Ricotta, fig, and honeycomb
• Blue cheese, pears, and honey
• Brie, persimmons, and pomegranate
• Whipped feta, figs, and thyme
• Goat cheese, caramelized grapes, and balsamic

Bruschetta Board Add-Ons

To make this bruschetta board feel fuller, I like to utilize bite-sized snacks that might also work on the above sweet and savory crostini options.

• Cornichons. These are great for a pickled bite to a savory crostini,
• Nuts. Pecans, pistachios, or Marcona almonds can also be a stand-alone snack. They also add a crunchy bite to either sweet or savory crostini.
• Crackers and bread. I like a combination of both. A fresh baguette is great, but I find they can run stale fast. Crunchy baguette slices can be bought ahead of time but have a lighter crunch to them than a cracker. Including crackers is great for someone who may just want a slice of cheese on a crisp cracker. I like both seedy crackers and a good classic plain cracker.

Assembly Tips and Tricks

A few simple tips to style an impressive bruschetta board that’s sure to satisfy any crowd.

• Utilize small bowls and plates. We all know that a board dinner means easy clean-up, but smaller bowls and plates also ensure that you can guide guests with flavor combinations in an easy-to-visualize way. I like to group cheeses and fruits together on a plate that can be served together in one corner to help anchor the board, and smaller bowls with the accompanying toppings. Filler ingredients like crackers, nuts, and other fruits, can go in several places on a board to help add abundance and texture while filling out the board.
• Choose fruits that last. Nothing is less appetizing than fruits that have turned brown or aren’t at their peak on a board. To ensure cut fruits (apples, pears, etc.) stay fresh and pretty, add a squeeze of lemon or a drizzle of honey to keep them looking fresher on the board longer.

Be sure to share your favorite crostini combinations with us in the comments!

The post A Bruschetta Board Is the Festive Appetizer You’ve Been Searching For appeared first on Camille Styles.

Casa Zuma Large Vintage Wood Board

Collected from across the European countryside, these extra-large cheese boards are meant for gathering around a table with family and friends. These are true vintage pieces that make a major statement in any well-designed kitchen.

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Your Guide to Curating the Perfect Crudite Platter

No longer do the holidays mean extensive menus and fussy table settings. For me, it’s all about casual gatherings where my friends can squeeze together in my living room and around the kitchen island, topping up their drinks while deep in conversation and grazing straight from a board. Think of it like a giant mix-and-match dinner of conversation-worthy flavors and textures. And most of which can either be assembled ahead of time or requires very little prep.

Throughout the holiday season, I’ll be sharing some of my go-to grazing boards, each with a different theme. That way, you can serve an entire evening’s worth of meals, all on a board. And to kick us off, I’m sharing one of my favorites: the crowd-pleasing crudite platter.

How to Choose Veggies for a Crudite Platter

I know, I know, a board of vegetables? One word: yes. Especially during the holidays when I’m enjoying indulging in extra sweet treats and delicious things, I LOVE when someone breaks out a flavorful vegetable side dish or platter. It feels refreshing—and when done right, just as satisfying as any other food. But just because we’re doing a veggie crudite platter doesn’t mean you need to stick to boring vegetables. I live by one rule: exciting veggies only.

Follow this formula to ensure your veggie boards stay exciting for all to enjoy.

• Fresh and crisp vegetables. Think crunchy and refreshing veggies that stand strong on their own. Cucumbers, radishes, rainbow carrots, sugar snap peas, and fresh baby greens or endive. I’ll also quick-blanch some asparagus or broccolini if I have it on hand.
• Roasted and charred vegetables. Roasting these veggies adds a bit of that savory char to create a nice depth of flavor. Sliced zucchini tossed in lots of olive oil, baby potatoes, seasonal squash, and even out-of-season tomatoes all benefit from the roasting treatment while adding some interest to your board.
• Pickled and bright vegetables. Perhaps my favorite category. This group of veggies is truly a make-ahead party trick since most of them are store-bought. (Unless you love to pickle veggies yourself, by all means!) Jars of artichokes, pickled peppers, olives, cornichons, and any fun vegetable from the olive bar at your local market make a great choice. Their pickled bite adds a nice flavor element to your crudite platter.

Following this formula ensures a strong variety of textures and flavors, making for the perfect holiday grazing board.

How to Choose Dips for a Crudite Platter

For the purpose of satiety and satisfying flavors, a selection of dips is a must. And if you’re at a loss for where to start, don’t worry—I have a formula for that as well.

• A creamy and rich dip. ‘Tis the (holiday) season, after all. Including an indulgent dip on your tray is the perfect pairing for your crisp veggies. Spinach artichoke dip, cheesy jalapeño, buffalo chicken, pimento, or in this case—a caramelized onion dip. (Recipe below!)
• A bright and zesty dip. Including a light and zesty dip adds a tangy and bright flavor to contrast any rich dishes. From tzatziki to salsas, or in this case, my herby lemon and sour cream, go with your favorites. (Yes, even a great ranch dressing!)
• A bean dip. Seems simple enough, but having a hearty dip on the platter helps transform a snack plate into a full meal. While you could stick with hummus, for the holidays, you can find a seasonal variety, a black bean dip, or try a homemade recipe, like this spiced pumpkin white bean dip.

Assembly Tips and Tricks

Like any good charcuterie board, a few simple tips will help you craft a holiday-worthy crudite platter that’ll impress every guest.

• Mix and match bowls and platters. The best part of serving everything on a board is that clean-up and serving are so much easier. But to add some depth and visual interest, layering small bowls and plates is a great way to group and ground different items together.
• Use the same ingredient in several places on your board. This creates a visually cohesive vibe while also filling in any empty spaces you might have.
• Include strategic filler ingredients. If a crudite board is all you’re serving, you’ll want to include some other ingredients that can make this board more satisfying. Think crackers or bread, or different nuts and salty snacks. This again will add textural interest while also adding more visual depth to your board.
• Keep to-go boxes on hand. My number one hack for hosting is always having to-go boxes for my lingering friends to take with them. Is it mostly to save myself the headache of post-party clean-up? I’ll never tell… But a board like this is a great way for friends to add a bit of everything into a box to take home or snack on in their Uber on the way home.

Follow these tips and tricks for an Instagram-worthy crudite platter. And steal my recipe below for a crave-worthy caramelized onion dip that’s sure to be the star of your next holiday gathering. Enjoy!

Creamy Caramelized Onion Dip

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• Author: Suruchi Avasthi

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Description

Creamy, vibrant, and packed with plenty of flavor, this caramelized onion dip is the star of any and every grazing board. Be prepared to share the recipe with every guest.

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Ingredients

• 2 large yellow onions, chopped
• 3 tablespoons olive oil, more as needed
• 1 teaspoon salt
• 2 tablespoons apple cider vinegar
• 8 ounces sour cream
• 8 ounces cream cheese
• 1 tablespoon honey

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Instructions

1. Prep the caramelized onions. In a stovetop pan, add the oil and bring a medium heat. Add the onions and salt and cook until translucent. Cover the pan, keeping on low-medium heat, and cook the onions. Stir occasionally to prevent sticking, this is a low and slow process. Continue cooking until the onions are a golden brown color. Add the apple cider vinegar to deglaze the pan. The total cooking time should be 30-40 minutes. Remove from the heat and let cool completely.

2. In a food processor, add the sour cream, cream cheese, honey. Blend until smooth. Add about half the caramelized onions and blend. Stir in the other half of the onions. Salt to taste and adjust flavorings as desired.

3. Pour into a serving bowl and chill until ready to serve.

The post This Dips & Crudité Grazing Board Is the Perfect Holiday Appetizer appeared first on Camille Styles.

A grazing table is a perfect opportunity to mix and match a variety of different cuisines, flavors, and textures so people can personalize their plates however they please. While there can be so many options to choose from when it comes to starters, I have a fool-proof list of favorites I return to time and again that are safe for most types of eaters. The best appetizers are easy to prepare, taste great at room temperature, and are just as nourishing as they are delish.

Most of the recipes in this list only require a few ingredients, can be prepared in 20 minutes or less, and are all gluten and dairy-free, so they’re a safe bet for whoever comes your way. Scroll on for our list of the best gluten-free, dairy-free appetizers for your next party.

Featured image by Suruchi Avasthi.

Salads and Platters

White Bean & Raddichio Salad

Why We Love It: Sure, the garnish of Parmigiano Reggiano might take this app out of the dairy-free category, but one of our favorite things about salads (other than the fact that they make it super easy to get your greens) is that they’re entirely customizable. This salad balances a slightly bitter bite with a creamy texture. It’s proof that you should always ask more of your salad.

Hero Ingredient: Raddichio is the most underrated leaf vegetable in the game. Not only does it give this salad gorgeous color, but it makes it feel substantial while still, you know, being a salad.

Spring Crudité with Green Goddess Dressing

Why We Love It: If you’re craving color, fresh flavor, and veggies, this spring crudité platter delivers on all counts. You’re welcome to serve the vibrant, verdant green goddess dressing with any mix of raw and/or roasted veggies of your choosing. Need a little guidance? The more your platter mimics the rainbow, the better.

Hero Ingredient: To make this recipe dairy-free, we swap in plant-based yogurt in lieu of whole milk Greek yogurt. We love Cocojune, which gives a slight edge of coconut that’s nice with the lemon’s acidity and herby additions. Or, you can try CocoYo that’s wonderfully rich and a good source of probiotics.

Mango Salad With Rhubarb Ginger Dressing and Chili Almonds From The First Mess

Why We Love It: Mangoes are an ingredient I always like to throw into any salad-type dish. While some might think the fruit operates best in desserts and sweet dishes, we’d argue that they deserve their place in veggie-forward apps. Case in point, this stunner of a salad. The colors are bright and the entire dish delivers a whole lot of flavor.

Hero Ingredient: Chili almonds? Chili almonds. Pro tip: Double your batch so you have enough for spontaneous snacking.

Dips

Bhutta Street Corn Guacamole

Why We Love It: There’s always room for guacamole on the menu—particularly one that brings a whole host of flavor to our favorite classic app. Healthy fat-filled avocados, roasted corn, fresh cilantro, lime juice, and a blend of just-hot-enough spices. What’s not to love?

Hero Ingredient: The corn in this recipe adds a delicious heft to the texture and a satisfying charred flavor to this crowd-pleasing dish.

Carrot Turmeric Hummus

Why We Love It: While you can (and should!) feel good about snacking on any and all bites you put on your plate, this is one that’ll send your serotonin skyrocketing—especially when served with an array of colorful veggies. This hummus is also bean-free, so it’s a safe bet for anyone who might be sensitive to legumes, too.

Hero Ingredient: Turmeric does double duty, giving this dip both vibrant color and warming spice.

Edamame Dip With Mint, Jalapeño, and Lime From The First Mess

Why We Love It: Is it enough to call a recipe one of the best gluten-free, dairy-free appetizers based on visuals alone? Well, the good news is that this dip is aesthetically pleasing while also satisfying all your gustatory needs. Sweet? Savory? Spicy? Check, check, and check.

Hero Ingredient: Edamame is surprisingly buttery, and its sweet/nutty pairing is unmatched.

5-Minute Vegan Cashew Queso From Minimalist Baker

Why We Love It: Delicious and creamy, this dairy-free queso might even win over your cheese-loving friends. It uses cashews, nutritional yeast, and hot water for the “cheesy” base, with a mix of delicious spices for some added flavor.

Hero Ingredient: I alluded to it above, but nutritional yeast deserves a spotlight all to its own. It’s key to making any vegan dish super cheesy. Minus the cheese, of course.

Cheesy Vegan Spinach & Artichoke Dip From Minimalist Baker

Why We Love It: Let’s be real—any gathering is really just another opportunity to make spinach and artichoke dip. Rich and creamy, this healthier take on a classic dish is sure to cure your comfort food cravings—minus any post-indulgence discomfort.

Hero Ingredient: Artichoke hearts give this vegan dip heft and body while supplying a briny bite that perfectly balances out the creaminess.

White Bean Dip From Love & Lemons

Why We Love It: This recipe requires just four ingredients that you likely already have on hand: cannellini beans, lemon, olive oil, and garlic. Does cooking get much easier than that?

Hero Ingredient: Your lemons are the MVP of this dish. Using both zest and juice lends this dip insanely good flavor.

Sweet Potato Black Bean Dip From Minimalist Baker

Why We Love It: This is not your average bean dip. Starring sweet potatoes, black beans, and avocado, this appetizer is basically a mash-up of all of my favorite flavors in one bowl.

Hero Ingredient: Minced jalapeño may be optional, but if it’s that authentic kick you’re after, I’d encourage you to go all in.

Protein

Baked Sesame Chicken Wings From The Defined Dish

Why We Love It: Sweet and savory, these baked sesame chicken wings are gluten and dairy-free… and they’re packed with flavor. You’ll find yourself coming back to this recipe again and again.

Hero Ingredient: You can thank the fish sauce for the aforementioned flavor. Trust me—it ties the spice and sweetness together beautifully.

Chorizo-Stuffed Bacon-Wrapped Dates From The Defined Dish

Why We Love It: You need this appetizer at your next party. We consistently make a batch of these chorizo-stuffed bacon-wrapped dates for large-scale gatherings, and they’re always the MVPs of the night.

Hero Ingredient: I’m drooling equally over this recipe’s chorizo and bacon callouts. But honestly, with the welcome spice it imparts, the chorizo wins out.

Smoked Salmon Carpaccio With Fried Capers and Herbs From The Defined Dish

Why We Love It: Salty yet refreshing, this smoked salmon carpaccio with crispy capers will transport you to Italy after just one bite. Elevate your next grazing table with this beautiful, nutrient-packed dish.

Hero Ingredient: Capers are the briny, salty, flavor-packed gems that’ll make any savory recipe all the better.

Arrowroot Fried Chicken Nuggets From Megan Nash

Why We Love It: What is it about chicken nuggets that make them a necessity at every party? This chicken nugget recipe (created by my sister) is on the regular dinner rotation at our house, so trust me when I say these nuggets are simple, healthy, and hit the spot every time. Turns out, there’s no breading required to get that crispy-on-the-outside, tender-on-the-inside texture that makes chicken nuggets such a hit.

Hero Ingredient: The secret to that crispy crust? The genius of arrowroot flour knows no bounds.

Vegetarian

Blistered Padrón Peppers From What’s Gaby Cooking

Why We Love It: Blistered peppers are one of those appetizers that are best kept simple. Just heat up some oil in a pan, sauté the whole batch, and you’ve got a restaurant-worthy appetizer ready to go in minutes.

Hero Ingredient: Out of all the gluten-free, dairy-free appetizers on this list, this has to be one of my favorites. With so few ingredients in the mix, it has to be the Padrón peppers themselves. Their spice is subtly intense (it’s possible!) and slightly sweet. If you’ve prepared a similar dish with shishito peppers, expect a relatively similar result.

Crispy Baked Buffalo Cauliflower Wings From Rachel Mansfield

Why We Love It: When I whipped up a batch of these cauliflower wings for a football-watching party, they were gone in seconds. (Don’t worry, I guarantee they’ll be a hit served for any and all occasions.) They’re flavorful, easy to make, and best served with the yummy dipping sauce of your choice.

Hero Ingredient: This recipe is just another example of the universal truth: Cauliflower can really do it all.

Crispy Baked Sweet Potato Fries From Cookie & Kate

Why We Love It: You truly can’t go wrong with sweet potato fries. If you have a knife and an oven, you’re already well on your way to making this standout recipe. These are crispy oven fries, mastered—and it’s a recipe that’s always a go-to when my fry cravings hit.

Hero Ingredient: Cornstarch is key to getting your fries extra crispy.

Summer Fruit Salad From Love & Lemons

Why We Love It: How gorgeous is this salad? Sometimes there’s nothing better than all of your favorite seasonal fruits on a platter drizzled with a refreshing vinaigrette.

Hero Ingredient: Upon first glance, this is a simple, humble dish. But incorporating grated ginger into your dressing plays up its sweetness while also weaving in a little welcome spice.

Game Night Crispy Potato Bruschetta From Oh She Glows

Why We Love It: This crispy potato bruschetta is the gluten-free version of your favorite Italian starter. By swapping out the bread for equally delicious crispy potatoes, you’ve made this dish plant-based in a snap without sacrificing flavor.

Hero Ingredient: A marinade that leans on balsamic vinegar for a figgy, complex flavor is always a winner in my book.

Grilled Vegetable Platter From Damned Delicious

Why We Love It: Last but definitely not least, a grilled vegetable platter is a simple way to healthify your next feast. Just throw your favorite veggies on the grill or in a pan and wait until they’re soft and slightly charred. You can’t go wrong!

Hero Ingredient: When it comes to a vinaigrette whose purpose is to coat your favorite veggies with plenty of herby, charred flavor, good, fruity olive oil is key.

The post 20 Easy Gluten-Free and Dairy-Free Appetizers to Put At the Top of Your Must-Make List appeared first on Camille Styles.

This time of year is ripe for an appetizer-centric happy hour, and all you really need is a big wooden board piled high with snacks, plus a bottle of wine or two. In honor of the season, I teamed up with Target to create the ultimate fall grazing board, aka all my favorite snacks from Target in one big spread for everyone to enjoy. This is the perfect solution for the person who loves to gather friends together but may not want (or have the time) to cook from scratch. One of the best things about a grazing board is that you can buy everything from a deli, farmer’s market, or in the case of today’s ultimate fall grazing board—Target!

Every item on today’s board was sourced from Target’s owned Food & Beverage Brand, Good & Gather. If you haven’t yet experienced the joy of Good & Gather grocery items, let me familiarize you. Every item is absolutely delicious, and none of it contains artificial flavors, synthetic colors, or high fructose corn syrup. And there are tons of organic options. It’s proof yet again that you don’t have to spend a fortune to get high-quality and delicious flavors.

Scroll on for exactly how to make a Pinterest-worthy spread that’ll be the star of every get-together all season long.

Get inspired

Think about your grazing board the way an artist approaches a blank canvas. Consider which items will be your focal point, the overall “flow” of your design, and how the different colors will work together. For my greatest inspiration, I look to the changing seasons for the colors, tastes, and produce that excite the senses. You can also think about different parts of the world and culinary traditions as you brainstorm ideas. Your grazing board can take inspiration from Mediterranean mezze, Spanish tapas, or in the case of my board today, Italian cheese and charcuterie.

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Pick your palette

When I’m shopping for my items, I like to have a color palette in mind to guide what I pick up. It may sound silly, but knowing that you’re going for fall tones of burgundy and eggplant will guide your selections at the store: Think purple grapes, fig chutney, and salami for a perfectly pulled-together fall palette! It makes all the aesthetic difference when you start building your board.

Determine your quantities

This board will serve 8 – 10 people for a happy hour situation. You can easily scale up or down depending on how many people you’re serving. For each type of cheese, I typically plan on having 1 ounce per person. For meat, 2 – 3 ounces per person is a good rule of thumb. And don’t stress too much about running out of a certain type of meat or cheese—the beauty of a grazing board is that there are tons of different things to sample, and we’re going to fill in with so many fruits, nuts, olives, and crackers, there will be plenty to munch on.

Choose your cheese

My favorite grazing boards use a selection of cheeses as their focal point—yes, it’s to be expected, but it’s always a crowd-pleaser. I’ve learned from the pros to bring in a balance of textures and flavors when choosing your cheeses.

To make the most of my budget, I usually choose three or four different types of cheeses including:

• a hard, sharper cheese (cheddar, parmesan, or gruyere)
• a soft cheese (goat or blue)
• a creamy cheese (like brie)

It’s also fun to incorporate at least a couple of different kinds of milk (cow, goat, sheep, or nut milk) to keep things interesting and make you look like a pro. On this board, we’ve got a Good & Gather aged gouda, which is a classic firm cheese option that is nutty and sweet. Second, there’s creamy goat cheese studded with garlic and herbs. And then one of my personal favorites: Good & Gather makes this double creme brie that is so delicious spread on a baguette with a drizzle of honey.

While three was the perfect number of cheeses for this board, a blue cheese, parmesan, or aged cheddar are always other favorites of mine to include on my grazing boards.

Double Crème Brie Cheese Wheel – 8oz – Good & Gather

$4.79

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Garlic & Herb Goat Cheese – 4oz – Good & Gather

$3.99

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Add the accoutrements

What makes a grazing board different than a standard cheese board is the addition of vibrant, in-season produce and snacky bits for visual and flavorful interest. So, when crafting the ultimate fall grazing board, think about creating a feast for all the senses.

Fruit and herbs

Fresh rosemary sprigs not only smell cozy and woodsy, they add a beautiful touch of greenery. Figs are a stunning and sophisticated pairing for almost every cheese. I love incorporating apples and pears for some added sweetness on the board, too. Thinly slice and fan them out in different sections on the board. And finally, you can’t go wrong with gorgeous fresh grapes.

Organic Honeycrisp Apples – 2lb Bag – Good & Gather

$9.79

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Crackers

Good & Gather has an amazing selection of crackers, and I like to add a variety to please different palettes. For this grazing board, I used the Everything Flatbread Crackers (because I am obsessed with all things “Everything” seasoning), Fig and Rosemary Cracker Crisps which just ooze fall vibes, and then I always include a classic water cracker for the traditionalists in the group.

Flatbread Crackers Everything Seasoned – 5oz – Good & Gather

$2.99

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Meats

Cured meats make a grazing board more filling and substantial. Proscuitto and salami are always a hit, but your meats are also a chance to embrace warming spices, maple, and other fall flavors. I tend to go lighter on the meat and just add slices of one or two types among the more aesthetically pleasing elements of the board.

Uncured Genoa Salami – 5oz – Good & Gather

$5.49

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Divide and conquer

All my grazing boards include nuts (like the Good & Gather glazed pecans and salt & pepper pistachios I used here), and olives (these castelvetranos are king). Use mini bowls here and there to keep things organized and corral these smaller snacks plus any dips or spreads you might add. I love this Good & Gather Honey Fig Spread that is such a delicious complement to manchego—put it in a little bowl with a spoon, and let guests create their perfect bite.

3.3oz Wood Mini Round Serving Bowl – Threshold

$8.00

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Honey Fig Spread – 10oz – Good & Gather

$4.99

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Salt and Pepper Seasoned Pistachios – 7oz – Good & Gather

$3.79

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Make a night of it

A great grazing board and cold drinks are really all you need for a fun night with friends, but if you want to level up, try throwing one of these activities in the mix:

Watch a movie

Especially when it comes to family nights at home, few things are more fun than setting out snacks for dinner and choosing one of the best fall movies to stream.

Play a board game

Game night need some fresh energy? We’ve got you covered with these game night games that are anything but boring.

Set out a few questions for conversations

My favorite activity with friends is simply to go beneath the surface and connect. Ensure juicy conversation ahead with these great conversation starters. Pick your favorites, write them down on a piece of paper, and then let guests randomly draw and read aloud to the group.

You can shop the entire look on my Target storefront, where you’ll find all of my favorite Target buys for every space.

This blog post is sponsored by Target and contains affiliate links. If you purchase through these links, we may earn a small commission at no additional cost to you. Your support helps us continue providing helpful content.

The post How to Make the Ultimate Fall Grazing Board—’Cause Let’s Face It, We All Want Snacks for Dinner appeared first on Camille Styles.

Maman’s Kale Pea & Ricotta Spread

The argument for its perfection is well-supported. Not only does this kale pea & ricotta spread present beautifully no matter how you plate it (I’m taking inspiration from Elisa’s garden-of-earthly-delights-in-a-glass arrangement), but it’s the perfect dipper for any crunchy, snappy crudités you’d like to serve. The individual champagne coupe glasses pictured give this kale pea & ricotta spread an elevated appeal, but trust: leftovers make for the perfect afternoon snack—enjoyed straight from the Tupperware. (I wouldn’t judge if you dive in with just a spoon.)

Thankfully, this is also one of those genius appetizers that makes the most of my favorite kitchen appliance: my beloved food processor. It does all the chopping and mixing for you—so all that’s left is to simply enjoy to your stomach’s content. (With room for the main course to spare.)

Kale Pea & Ricotta Spread

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★★★★★

5 from 1 review

• Author: Isabelle Eyman

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Fresh, creamy, and oh-so-green, this simple spread is the perfect way to add color to your table—and it’s the ideal addition to your favorite crudités.

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Ingredients

Units USM

• 2 cups (80 grams) packed baby kale leaves
• 1 garlic clove, peeled
• 1 1/2 cups (338 grams) whole-milk ricotta cheese
• 2 teaspoons fresh lemon juice
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon grated nutmeg
• 1/8 teaspoon crushed red pepper flakes
• 3/4 cup (100 grams) frozen peas, thawed

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Instructions

1. Make the kale, pea, and ricotta spread. In a food processor, combine the kale and garlic and process until very finely chopped, about 1 minute. Transfer to a small bowl.
2. In the food processor, combine the ricotta, lemon juice, salt, pepper, nutmeg, and pepper flakes and process until very smooth, about 30 seconds. Scrape down the sides of the bowl, then add the chopped kale mixture and the peas and pulse about 5 times, until the ingredients are well mixed and the spread is mostly smooth.

Reprinted with permission from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright ©2021. Photographs by Linda Xiao. Published by Clarkson Potter, an imprint of Penguin Random House

The post Kale Pea & Ricotta Spread appeared first on Camille Styles.

You might remember my masala corn salad recipe, a take on masala bhutta, or Indian street corn, in salad form. And as delicious as it is, there was something awfully intriguing about turning it into a dip for bottomless bowls of tortilla chips. So with a few tweaks, a lot of avocados, and the summer’s sweetest corn, we’re making your new favorite guacamole recipe.

Ingredients for Bhutta Street Corn Guacamole

Corn. Preferably corn on the cob if you can find it. This will give you those charred grilled marks, but frozen and thawed corn will work in a pinch.

Red Onions. You can also substitute shallots.

Cilantro. Bright and fresh, no guacamole is complete without lots of cilantro.

Limes. The acidity is a must in guacamole, and I love the brightness that it adds to the flavor. You can use lemon if you don’t have limes.

Jalapeno. For a little kick, but remove the seeds if you prefer less spice.

Avocados. Only the best of the best here.

Chaat masala. My favorite funky spice blend, chaat masala takes the flavor up a notch.

Red chili powder. The warming heat adds extra depth to this guacamole.

What is bhutta?

Bhutta (corn) masala is just an Indian street-style corn topped with spices. Think elote, but Indian. My mom would prepare bhutta on the cob, grilled on the stove until charred, then topped with butter, rubbed with a little lime, and sprinkled with chaat masala and salt. It’s sweet from the corn, savory from the spices, and the ultimate summer recipe.

How to Prep Indian Street Corn Guacamole

Guacamole doesn’t really need a whole lot of instructions when it comes to prep. You simply need a few really good ingredients. What we’re really trying to do here is pack the flavors of Indian bhutta into this guacamole and we’re doing it with just a few components to keep things simple.

First, get the ripest avocados you can find. Easy tip: remove the stem on top of the avocado. If it falls off easily and reveals green flesh underneath, you have a good one. Be sure to give it a tiny squeeze as well to make sure your avocado isn’t too firm. Mash with plenty of lime juice to keep the guac green in color, and then pack with our flavorful ingredients. Lots of cilantro, red onion for a little bite, sweet summer corn, and our spices. 

If you know me, you know I put chaat masala on everything. On salads, on french fries, on chickpeas, the options are endless. The flavor is savory, funky, salty, and good on everything. It pairs perfectly with the sweetness of the corn and really stands out against the creaminess of the avocado. Season with as much red chili powder as you like for the level of heat you prefer.

How to Serve Indian Street Corn Guacamole

You can go classic with tortilla chips—and trust me, this one will go fast when served alongside a big bowl of them—but this guacamole is just as good paired with other summery, spicy faves.

Serve alongside your favorite taco recipe (like these carne asada tacos) or with your protein of choice (like salmon) or as an accompaniment to chicken fajitas. However you serve it up, this Indian street corn guacamole will upgrade any recipe.

Bhutta Street Corn Guacamole

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Suruchi Avasthi

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Sweet, spicy, creamy, and hot, this Indian-spiced guacamole recipe has it all. I love serving it on its own alongside a big bowl of tortilla chips or as an accompaniment to tacos, salmon, chicken… the list goes on.

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Ingredients

• 3 avocados
• juice of 2 limes
• 1 cup cilantro, chopped
• 1/2 small red onion, chopped
• 1/2 jalapeno, chopped
• pinch of salt to taste
• 2 ears of corn, grilled, charred, and kernels removed
• 1 teaspoon chaat masala
• 1/4 teaspoon red chili powder

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Instructions

1. Prep the guacamole. In a large bowl, add the avocados, and mash to desired consistency. Add the lime juice, cilantro, onion, and salt. Stir to combine.

2. Add the corn, leaving some for garnish, chaat masala, and red chili powder. Stir to combine.

3. To serve, garnish with remaining corn and some leaves of cilantro. Salt to taste, and serve with tortilla chips enjoy.

The post I Can’t Stop Making This Indian-Inspired Guacamole appeared first on Camille Styles.

This particular potato salad recipe comes courtesy of Alison and Jay Carroll, who prepared the dish for us during our team’s visit to their Joshua Tree home. And when we say it’s beyond simple, we mean it. The recipe calls for just 6 ingredients, bringing all the summer flavors we crave to the party. Our team was stunned by its elegant simplicity—with no mayo in sight.

Alison Carroll’s Simple Potato Salad with Smoked Chili Aioli

This recipe subs mayonnaise for olive oil— a twist that I’ll be incorporating into all of my potato salad ventures in the future. It makes this dish feel less heavy and ten times healthier. The simple chili aioli also packs plenty of heat that complements the potatoes and soft-boiled eggs perfectly.

Simple Potato Salad with Smoked Chile Aioli

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Alison Carroll

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Searching for an aesthetic twist on a classic Southern dish? Look no further.

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Ingredients

• 10 small Yukon gold potatoes
• 5 eggs
• 1 lemon
• smoked chile pepper
• olive oil
• 1 clove garlic
• Fresh dill
• salt & pepper
• pickled garlic scapes*

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Instructions

1. Heat oven to 375 F. Puncture the potatoes with the tines of a fork. Rub with olive oil and season with salt and pepper.
2. Place in a skillet and roast until they are fork tender. While the potatoes are cooking, make the aioli. You can certainly use a whisk or mortar and pestle and some good ol’ elbow grease to get the job done, but when I’m hosting I want the ease of a food processor.
3. Start by grating the garlic clove into the bowl of the processor. Add the juice of one lemon and allow to macerate for a few minutes. Add the yolks of 2 eggs, a pinch of the smoked chile pepper, and a pinch of salt and blend to combine. Slowly drizzle in the olive oil, the slowest stream into the mix so it’ll emulsify. Loosen with a few drops of water if needed. Taste and adjust seasoning if needed. Set aside.
4. Soft boil the remaining 3 eggs by bringing a small pot of water to a rapid boil and lowering in the eggs and cooking for 8 minutes for a slightly jammy yolk. Cool in an ice bath, peel, and cut into quarters.
5. When the potatoes are done, cut them up into irregular shapes. Toss with a lot of olive oil and the garlic scapes or capers (2 tablespoons worth will do). Add the black pepper and fresh dill with a heavy hand. Serve with the smoked chile aioli on the side or spoon onto a shallow bowl and pour the potatoes on top. 

Notes

*I pickled the garlic scapes in advance. You could make a simple brine, or just soak overnight in some vinegar in the fridge. I cut mine up and re-purposed some pickle brine I had in the fridge for 2 days. A handful of capers would also do nicely for some salty-pickled punch.

The post Simple Potato Salad with Smoked Chili Aioli appeared first on Camille Styles.

This salad was quite simply inspired by California sunshine. When I created it, I was daydreaming about that feeling you get when you’re on vacation and spend the whole day outside, then come in and make dinner barefoot in a swimsuit and cutoffs. I’ve been buying golden beets every week at the market lately—not only are they less likely to stain than their red counterparts, I also just prefer the sweeter, milder flavor of the golden variety. I love these sunset shades of citrus with the golden beets, and it was a no-brainer to add fat chunks of avocado as a rich counterpoint to all this fresh produce. Scroll on to see how this perfectly golden grapefruit and avocado salad comes together.

First, roast the beets

This step is part of my usual weekend meal prep—since beets take a long time to roast, I like to knock it out right when I get home from the grocery store so that they’re ready when I need them. Here’s how to perfectly roast beets:

• First, scrub the beets to remove any dirt, and trim the stems and root end. Wrap the entire bunch of beets in a foil packet, then roast at 450 degrees for about an hour. Cook time will vary depending on how large the beets are—you’ll know they’re done when you can easily slide a knife into the center of the beets.
• Remove the beets from the oven, let them cool, then use a paper towel to rub the skin off the outside of the beets. That’s it! Now you can either slice these beets to use in your salad, or you can keep them in the fridge until you’re ready to eat.

Next, make your crispy roast chickpeas

Crispy roasted chickpeas are such a delicious salad topper and snack to have on hand, and they couldn’t be easier to make. I rinse and drain a can of chickpeas, then place in a towel to vigorously rub some of the chickpea skins off—don’t worry, you don’t have to get them all.

• Pour the chickpeas onto a baking sheet, drizzle with olive oil, and toss with a teaspoon of chili powder and a few shakes of garlic salt. Spread in an even layer, and bake for about 45 minutes until they’re crispy. Shake the pan once or twice during cooking time. 
• Allow the crispy chickpeas to cool completely before storing in an airtight container at room temperature.

Meanwhile, peel and slice the grapefruit

I’m not a big fan of carefully segmenting citrus fruit—I don’t mind a little white pith, so here’s my preferred way of slicing any citrus for a salad:

• Slice the skin from each end of the grapefruit so you can hold it steady on your cutting board. Then, use a paring knife to remove the peel in strips all around the fruit. Again, it’s fine if you don’t get every little bit of pith off the fruit.
• Rotate the grapefruit on its side, and slice into circles. You can either leave them as big wheels, or slice the wheels in half if you’d like the pieces to be a bit smaller.

Finally, make the Golden Turmeric & Honey dressing

To a blender, add the following:

• Couple cloves garlic
• piece of peeled ginger
• Olive oil
• Zest and juice of a lime
• Dijon
• Ground turmeric
• Rice vinegar
• Honey

Blend it up, add salt and pepper to taste, and store in a mason jar in the fridge for up to a week. This dressing is one of my favorites—it’s super versatile, and the sweetness from the honey plus the warmth of the spices makes it addictive to pour over just about anything. 

Tips for success

Prep components in advance

I love to make this salad for a gathering because it’s so easy to pre-prep all your individual ingredients and store them in the fridge, then simply assemble and arrange them on a big platter when you’re ready to eat. It’s one of those dishes that feels absolutely effortless, but packs a flavorful punch and is a feast for the visual senses as well. 

How to store leftovers

Leftovers keep pretty well, however I’d recommend removing the avocado before storing since it’ll brown in the fridge. If you want to rework this for lunch the next day, just add some fresh avocado chunks when you’re ready to eat.

Scroll on for the recipe for this luscious grapefruit and avocado salad that I’ll be making all summer.

Grapefruit, Avocado, and Golden Beet Salad with Crunchy Chickpeas and Feta

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 1 hour 20 minutes
• Yield: 4

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This golden beet, grapefruit, and avocado salad was inspired by sunshine. It’s packed with colorful, nutrient-rich produce and full of flavor, making it a perfect lunch or side dish for any warm-weather gathering.

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Ingredients

Units USM

• 1 bunch golden beets, scrubbed and trimmed
• 1 large (or 2 small) grapefruit, peel and pith removed
• 2 avocados, cut into large chunks
• 1 can chickpeas, rinsed and drained
• extra-virgin olive oil
• 1 teaspoon chili powder
• garlic salt
• 1 block feta, crumbled or sliced

for garnish:

• lots of torn fresh herbs like cilantro, basil, or mint
• flaky salt and freshly ground black pepper

for the Golden Turmeric-Honey Dressing:

• 2 cloves garlic
• 1 inch piece ginger, peeled
• 1/2 cup olive oil
• zest and juice of 1 lime
• 1 teaspoon dijon
• 1 teaspoon turmeric
• 1/4 cup rice vinegar
• 2 tablespoons honey

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Instructions

1. Preheat oven to 425. Wrap the beets in a foil bundle, and roast for about an hour. You’ll know they’re done when you can easily slide a knife into the center of the beets.
2. Remove the beets from the oven, let them cool, then use a paper towel to rub the skin off the outside of the beets. Slice into half rounds, and chill in fridge.
3. Meanwhile, make the crispy chickpeas. Pour the chickpeas onto a baking sheet, drizzle with olive oil, and toss with chili powder and a few shakes of garlic salt. Spread in an even layer, and bake in a 425 degree oven for about 45 minutes until they’re crispy. Shake the pan once or twice during cooking time.
4. Allow the crispy chickpeas to cool completely before storing in an airtight container at room temperature.
5. Make your dressing by combining all ingredients in a blender. Store in a mason jar in the fridge.
6. When ready to serve, slice the grapefruit into rounds, then cut each round in half.
7. Arrange grapefruit on a serving platter with beets, avocado, and fresh herbs. Drizzle vinaigrette over top. Top w/ crispy chickpeas and crumbled feta. Season with salt and pepper and eat!

Notes

I love to make this salad for a gathering because it’s so easy to pre-prep all your individual ingredients and store them in the fridge. Simply assemble and arrange them on a big platter when you’re ready to eat. It’s one of those dishes that feels absolutely effortless, but packs a flavorful punch and is a feast for the visual senses as well. 

• Prep Time: 20
• Cook Time: 60
• Category: salad
• Cuisine: vegetarian

Keywords: grapefruit avocado salad

The post Tastes Like Sunshine—A Grapefruit and Avocado Salad with Golden Beets, Feta, & Crispy Chickpeas appeared first on Camille Styles.

I can confidently say that I’ve never met a disappointing potato, and the crowd-pleasing vegetable has the perfect energy for a dinner party. All you have to do is grab a bag of your favorite frozen sweet potato fries, load them up with your go-to simple toppings, and enjoy as a party of one or set out for your guests to savor in a BYO format. You can assemble the entire spread in under 30 minutes, and you don’t have to use any extra elbow grease to make your guests’ plates shine. No matter what kind of party you’ve got in the books, I guarantee these fries will be a hit.

Feature image by Michelle Nash.

How to Make Loaded Sweet Potato Fries

Loaded sweet potato fries really couldn’t be easier to make. With just a handful of ready-made ingredients, you’re laying the groundwork for a whole that’s much greater than the sum of its parts. Plus, the build-your-own experience encourages guests to let loose and get creative. It’s a dinner party hack that makes your job as hostess easier while keeping the vibes laid-back and interactive—total win-win. Here’s how to make it happen:

1. Pick your favorite brand of frozen sweet potato fries (we used Alexia) and prepare according to the package.
2. While they’re baking, set up a topping bar with your favorite add-ins and a bunch of setups. (Pro tip: our Casa Zuma Wood Salad Bowls are perfect for loaded sweet potato fries.)
3. When the fries are ready, plop the sheet pan right on the counter at the beginning of the assembly line.
4. Let guests top their own and you’ve got an instant convo-starter that everyone can join in on.

Individual 7″ Wood Salad Bowls, Set of 4

Handmade in Vermont, these heirloom-quality bowls are made of solid beechwood with a light walnut finish that lets the unique wood grain shine. Grab your very own set of Casa Zuma Wood Salad Bowls to elevate your daily ritual.

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Tips for Maximizing Flavor and Streamlining Prep

There are a few expert tips that maximize the thriving potential of loaded sweet potato fries. First, you can prepare any toppings the night before to make day-of prep even easier. If you’re using kalamata olives and tomatoes, for example, you can chop those up in advance and store in the fridge overnight. That way, when the time comes to build your assembly line, you don’t have to worry about cutting.

Another important thing to keep in mind is that—unlike most of our recipes—these might not make the best leftovers. But don’t fret! The fries will literally disappear before your eyes and you can use leftover toppings throughout the week in any of these stellar recipes below.

• Chickpeas: Chickpea Salad
• Black beans: Pita Tostadas With Butternut Squash, Black Beans, and Avocado
• Tzatziki: Shrimp Skewers with Tzatziki
• Guacamole, iceberg lettuce, pico, cilantro, sliced peppers, etc.: Slow Cooker Chicken Burrito Bowls

What goes with sweet potato fries?

You can take your loaded sweet potato fries in two delicious directions: Mediterranean-inspired or Mexican-inspired. To recreate Mediterranean vibes, we basically took our favorite elements from a Mediterranean salad and swapped the spring mix for sweet potato fries (talk about an upgrade!). Think creamy chickpeas, salty feta, tzatziki for a little tang, and kalamata olives for a taste of brine that kicks these up a notch.

For Mexican vibes, we swapped in creamy guacamole, hearty black beans, crisp iceberg lettuce, and a dollop of sour cream to take you to taco-adjacent heaven. You can’t go wrong with either, and you can make both if that’s your vibe!

More Healthy Sweet Potato Recipes

If you like this recipe, then you’ll love our other favorite sweet potato recipes. It truly is the root veggie of our dreams.

• Sweet Potato and Chickpea Bowl with Feta Yogurt
• Vegetarian Black Bean & Sweet Potato Chili
• Spicy Stuffed Sweet Potatoes
• Crispy Roasted Sweet Potatoes with Yogurt, Herbs, and Everything Spice
• Roasted Sweet Potato and Caramelized Date Salad
• Sweet Potato Falafel Veggie Burgers

Be sure to rate and leave a comment, and tag us on Instagram so we can see how you top your loaded sweet potato fries!

The post Loaded Sweet Potato Fries to Satisfy Every Craving appeared first on Camille Styles.

While most of us quickly tired of the butter board trend, I’m a believer that the ricotta board is here to stay. For me, a tub of high-quality whole milk ricotta is the little black dress of your cheese drawer—it works for any occasion and always feels elegant. And if you don’t have any ricotta on hand, it’s almost just as easy to make your own with just milk, cream, salt, and lemon juice.

I actually started making some version of this appetizer a couple summers ago at our beach house. I’d come home from the farm stand with more peaches, persimmons, and tomatoes than I knew what to do with, so we’d slice it up, add a handful of herbs and some EVOO, then serve with creamy ricotta and some grilled sourdough. (Note that this also works really well with burrata.) For this version, I winterized the winning combo with sliced pears and honeyed pistachios, and let’s just say we devoured this in record time.

Here’s how to make my ricotta board with pears and honeyed pistachios…

Prepare the ricotta

It’s essential that you use the highest quality whole milk ricotta that you can find. You want it creamy and luscious, and if all you can find is the low-fat variety in the dairy aisle, then well, you’d be better off making your own. (I promise, it’s easy!)

The first step is transferring your ricotta to a small mixing bowl, seasoning well with kosher salt and freshly ground black pepper, and sometimes I add a little honey if I want more sweetness. Then, take a fork or a whisk and mix vigorously to lighten it up and make the ricotta spreadable.

Spread it on the board

Feel free to get a little artistic here. I start by dolloping the ricotta evenly around my handcrafted wood serving board, leaving a border of an inch or two. Then I use the back of a spoon to spread it around so that it’s evenly distributed, but with some pretty swirls and texture.

Add pears and pistachios

I slice up my firm-but-ripe pear, and fan out the slices in an aesthetic way over the cheese. What type of pear is best? I like any firm winter pears (red or green) that have a natural sweetness—Anjou, Bartlett, Bosc, or Seckel all work great.

Then, I add chopped honeyed pistachios for that satisfying crunch that is essential to this board. With a recipe this simple, we’re really going for all the different textures to make this feel interesting and multi-layered. I actually bought Honey-Roasted Pistachios to make it really easy on myself, but you could caramelize your own pecans, pistachios, hazelnuts, or almonds and swap them in here.

Add your final toppings

My finishing touches on this ricotta board included fresh mint leaves, and drizzles of extra-virgin olive oil and honey. Plus a pinch of flaky salt and freshly ground black pepper, of course. Serve with warm baguette slices for scooping up, and you’ve got what just might be the world’s most perfect appetizer. Or at least, it’s the one I’ll be making for the foreseeable future.

Scroll on for the recipe, and if you make this, be sure to rate and review below.

The post Meet My Ricotta Board with Pears and Honey-Toasted Pistachios—aka Your New Favorite Appetizer appeared first on Camille Styles.