This chicken soup recipe clocks in at 36 grams of protein per bowl so it can be served for dinner or as a light appetizer with a side of kale salad. It’s balanced, healthy and basic yet totally satisfying. As you can see, I’ve finished mine with fresh lime and chiles, but I encourage you to make it your own and have loads of ideas for you to try.

Soup is something I like to rotate between meals just to break things up. My family really enjoys soup, and it’s just another way to serve chicken that keeps it interesting to eat.

About This Chicken Broth

I practically never buy soup and it’s really because homemade chicken broth is superior in flavor. It’s just so simple to make from scratch and I’m constantly playing around with whatever I happen to have on hand.

• Ginger. Fresh, anti-inflammatory, adds a spicy factor.
• Garlic and onions. Just the right amount of potency, anti-viral, anti-bacterial.
• Salty broth. Think great for hydrating post workout or when you have the flu.
• Generous amounts of lime juice and a pinch of zest.
• A pile of cilantro – or go with fresh mint, Thai basil, kaffir lime, parsley, or rosemary.
• Coconut milk for richness (think Tom Kha vibes). Absolutely feel free to swap in half and half if you prefer.

What never ceases to amaze me about this soup is how people react. People assume this is an involved recipe because it tastes so complex, but it’s actually really simple to make.

💭Top Tip

When using delicate herbs or greens, add them at the very end so the color and flavors really pop.

White Chicken Chili Variation

Consider fanning some avocado and minced red onion on top if you’d like a white chicken chili option. Have powdered ginger and garlic? Try swapping those if that’s what you’ve got. You can even add corn (fresh or frozen) and a handful of cheese, canned beans, etc.

Preparation

Make the entire recipe start to finish or prep and freeze for later.

🔪 Instructions

Cook the chicken until they reach 165°F then set aside.

Dice the vegetables (medium chop). Use a microplane to grate the peeled ginger. This is where you can double the garlic if you prefer to swap out the ginger.

Sauté or sweat the vegetables until tender. Don’t skip this step because it forms the base layer of your homemade broth.

Add 2 cups of water and shredded chicken to the pot. Let that come to a simmer.

Finish the soup with coconut milk (for dairy free–half and half works, too), lime juice and zest, and a big pinch of fresh herb magic on top.

Taste the soup and if it needs it, add more salt.

Freezer Options

This soup can be frozen for up to 1 month and I have two options for you.

The Cook-Later Option: See the recipe card notes for instructions on how to prep, freeze, then cook the soup.

The Reheat-It Option: If you would like to cook the soup first, then freeze, you will follow the recipe as written but omit the garnish. Allow soup to cool 20 minutes then portion and transfer to freezer bags or glass containers. Simply microwave to reheat. Garnish and serve.

Scaling

If scaling up or down, keep all ratios the same except the salt; add 1 teaspoon sea salt and then add more to taste. When scaling, bare in mind you will need a vessel that can hold roughly 4 cups for the original recipe (so 8 cups if doubling, 12 cups if tripling).

Leftovers

Leftovers? But how? You mean you didn’t stand dunking your spoon into the leftovers in the pot? Just me then, okay. You can store any soup leftovers in a sealed container in the fridge for 4 days. The garnish should be stored separately and added after you’ve rewarmed it.

Nutrition, big flavor, and healing whole food ingredients make this a cold-weather (and head-cold) essential. Garlic, ginger, and lime juice? This trio can make it all better.

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Creamy Chicken Soup

Creamy homemade chicken and vegetable broth with shredded chicken and finished with citrus and cilantro. Chiles or spices may be added if you like.

Course Appetizer, Main Course

Cuisine American

Keyword cream soup

Prep Time 45 minutes minutes

Cook Time 7 minutes minutes

Total Time 52 minutes minutes

Servings 4 people

Calories 484kcal

Author Chef Sara Furcini

Ingredients

• 6 boneless skinless chicken thighs
• 1 teaspoon sea salt
• 1 tablespoon olive oil lard, tallow, avocado oil, or butter work, too
• 1 onion diced
• 3 stalks celery diced
• 4 garlic cloves chopped
• 2 teaspoons fresh ginger minced
• 1 14- ounce can full-fat coconut milk or substitute half-and-half
• 4 limes remove zest from 1 lime and then extract juice (about 1/4 cup)
• 1/4 cup fresh herbs cilantro, mint, thai basil for garnish (chiffonade)

Instructions

Cook the chicken.

• Slow Cooker Method: Season chicken thighs with salt and place in slow cooker with the oil. Set to “Bake” mode for 400F for 45 minutes.

  Oven Method: Use an oven-safe pan or Dutch oven at 400F, spread oil and place seasoned chicken thighs in pan. Bake for 45 minutes or until an internal temperature registers 165℉.
• Meanwhile, prepare the vegetables. Chop the vegetables (onion, celery, and garlic) and transfer them to a large prep bowl as you work to give yourself plenty of room on the cutting board. If you own a microplane, mince the ginger directly over the bowl to capture as much ginger juice as possible (as opposed to just chopping it).
• Sweat vegetables and make broth. Use tongs to transfer the cooked chicken to a plate. Allow to rest for 10 minutes so you don't burn your hands and so the chicken can reabsorb surface juices. Combine the vegetables (onion, celery, garlic, and ginger) to the hot slow cooker or Dutch oven. Sauté on high heat for 7 minutes. Stir then add 2 cups of water. Return the shredded chicken (discarding the bones) to the pot.
• Finish the soup. Bring to a simmer then add coconut milk, lime zest, and lime juice. Allow the soup to warm then serve along with salt to taste. Top with fresh cilantro, mint, or Thai basil for Asian flavors or try adding avocado or red onion for Southwest.

Notes

Freezer Instructions:

FREEZE TOGETHER:

• 6 boneless skinless chicken thighs
• 1 teaspoon sea salt
• 1 tablespoon olive oil or avocado oil
• 1 onion diced
• 3 stalks celery diced
• 4 garlic cloves chopped
• 2 teaspoons fresh ginger minced
• 1 14-ounce can full-fat coconut milk (additive free)
• 4 limes (zest of 1 lime plus 1/4 juice)

INSTANT POT: From frozen, add 2 cups water then high pressure for 13 minutes + 10 minutes natural release.

SLOW COOKER: Thaw first, and then cook 6 hours on high.

FINAL STEP: Shred the meat and serve with cassava pasta, baked sweet potato, cauliflower or broccoli rice, zucchini noodles, etc.

If you regularly make batches of smoked chicken thighs, you can simply shred that for a smoky version of this soup.

Nutrition

Serving: 1bowl | Calories: 484kcal | Carbohydrates: 15g | Protein: 36g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 775mg | Potassium: 873mg | Fiber: 3g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 6mg

As always, if you try a variation to this recipe that you like, you can leave it in the comments so you have a record for when you come back to make it again.

Ginger ice cream made from fresh ginger makes such a refreshing dessert. Serve it after a heavy meal for an instant palate cleanser that will leave your taste buds dancing.

This ginger ice cream is crazy good–but unusual.

Just like a loud and proud lemon and cream pairing, fresh ginger infused syrup marries extremely well with dairy. We are talking simple, delightful zips of fill-your-whole-mouth ginger flavor.

Why You Need An Ice Cream Machine In Your Life

An $80 ice cream machine is a small investment to make when you consider how easy (and affordable) it is to stretch a few ingredients into multiple batches (and customizable flavors) of ice cream. Think roughly $3/gallon for homemade ice cream. I’m not even sure you could buy ginger ice cream at the store if you wanted to.

In this 7-ingredient recipe, you have egg yolks for a golden color and rich flavor and no carrageenan. Since ginger cannot be added directly to the ice cream due to its fibrous texture, you will learn how to diy your very own ginger syrup, so nothing artificial!

Since I have a few gluten sensitive eaters in my family, it was worth it to me to make homemade gluten free cones to pair with this naturally gluten-free ice cream. Gluten or no gluten, what matters here is homemade. Nothing beats a freshly waffled cone in terms of quality. Definitely recommend.

Serving Ideas for Ginger Ice Cream

You can serve this ginger ice cream with or without crystallized ginger, in a cup or in a homemade gluten-free cone; you can even serve it sandwiched between these molasses ginger cookies.

Ice Cream and Ginger Ale Float

On a hot summer day, you might want to try adding a scoop of ginger ice cream to some carbonated water. That’s right, you can make your very own ginger ale float! Creamy, thirst-quenching, and 100% natural ginger flavor.

Back to the ice cream recipe…Let’s go over all the ingredients you need for the ice creams (and pictured here are the cone ingredients, too).

Fresh Ginger Ice Cream Ingredients:

• sugar: evaporated cane sugar works well for making the syrup
• ginger peeled and grated: peel the ginger root and use a microplane to get a really fine pulp
• whole milk: be sure to use whole milk (reduced fat milk will not work)
• egg yolks: you will temper the egg yolks that give this custard a luxuriously rich flavor
• heavy cream: it’s important to use heavy, full fat cream to get a thick, creamy, and rich ice cream texture
• fresh lemon juice: compliments the flavor of the ginger
• candied ginger (optional): chewy, sweet, and spicy; used as a garnish

Ginger Ice Cream Recipe Step-by-Step

Sometimes a picture is worth a thousand words. You can match these steps with the recipe card (below).

Step 1: Make simple syrup and infuse with fresh ginger.

An infusion is where you extract the ginger flavor into a heated syrup. You’ll strain the pulp at the end and you’ll be left with a golden, ginger syrup.

Step 2: Warm milk and steep with ginger. 

Step 3: Beat egg yolks. 

Step 4: Temper eggs to form the custard.

Step 5: Cool Quickly.

Ice Bath Method: You can quickly cool your dairy mixture by setting the bowl inside of a larger bowl with ice. Stir to cool. You don’t want to pour a really hot mixture into an ice cream machine because then it might not get cold enough to freeze and thicken properly.

Step 6: Churn Ice Cream

Ingredient Tip: Add chopped crystallized ginger when churning the ice cream, if you like. It will add little chewy bites.

Step 7: Freeze

If you’re wondering what I mean when I say “soft serve consistency,” look at the above picture. Your ice cream machine will produce something very soft. If you want to be able to scoop it, you have to freeze it longer (see below).

To get a nice scoop, you should spread the ice cream in a baking pan lined with parchment paper (also cover the top with parchment paper or plastic wrap to avoid freezer burn). Once the ice cream is hard, you will be able to scoop it. This can take anywhere from 4 to 8 hours of freeze time.

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Fresh Ginger Ice Cream

Makes 1 quart (Double recipe if you have a 2 quart machine)

Refreshing ginger ice cream made from fresh ginger with pops of candied ginger. This ice cream is a palate cleanser/dessert in one.

Course Dessert

Cuisine American, Asian

Keyword ginger, gluten free ice cream, ice cream

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Steeping (30 minutes) + Freezing (4 hours) 4 hours hours 30 minutes minutes

Total Time 4 hours hours 50 minutes minutes

Servings 8 scoops

Calories 204kcal

Author Chef Sara Furcini

Equipment

• 1 ice cream machine

Ingredients

• ½ cup plus 2 tablespoons sugar of choice preferably evaporated cane sugar
• ⅓ cup water
• 1 ounce ginger peeled and grated
• 1 cup whole milk
• 3 egg yolks
• 1 cup heavy cream
• 1 teaspoon fresh lemon juice
• 2 tablespoons candied ginger optional

Instructions

• Make simple syrup and infuse with fresh ginger. Combine ¼ cup of the sugar with the water in a small saucepan and bring to a rapid boil. Add the grated ginger and reduce the heat to a simmer. Cook for 5 minutes, remove from the heat, and strain the syrup into a small bowl. Reserve the cooked ginger (still in the strainer) in a separate bowl.
• Warm milk and steep with ginger. Over medium-high heat in a medium saucepan, combine the milk with 2 tablespoons sugar and reserved cooked ginger. When the milk comes to a boil, remove from the heat, and pour in the ginger syrup. Set aside and allow the milk to steep for 30 minutes.
• Beat egg yolks. Whisk the egg yolks with the remaining ¼ cup of sugar until the yolks turn pale yellow.
• Temper eggs to form the custard. Heat the ginger-infused milk once again, on low heat until hot. Pour the hot milk in a steady stream into the beaten egg yolks, whisking the whole time to avoid any lumps or scrambling of the eggs. Pour the custard mix back into the saucepan and cook on low heat, stirring continuously for about 6 to 8 minutes, until the custard thickens to coat a spoon.
• Cool quickly. Put a handful of ice cubes and a cup or two of water in a large bowl. Place a medium bowl in this ice bath. Remove the custard from the heat and strain it into the medium bowl. This cools the custard quickly. With a wooden spoon, press down on the ginger in the strainer to get any juices into the custard.
• Churn ice cream. When the custard has cooled through, stir in the heavy cream and the lemon juice. Pour into an ice-cream maker and add the candied ginger. Freeze according to the manufacturer’s instructions.
• Freeze. Most budget ice cream machines will produce a soft serve consistency. If you would like to be able to scoop your ice cream, I recommend pouring into a loaf pan lined with parchment paper. Top with parchment paper and wrap tightly with plastic wrap. Freeze for 4 hours. At this point, the ice cream will harden and you can scoop.

Video

Nutrition

Serving: 1scoop | Calories: 204kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 110mg | Sodium: 38mg | Potassium: 107mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 0.3mg

Photography by Adam Rahman

A sushi bowl has all the perks of traditional sushi–cucumber, seaweed, sushi rice, avocado, slices of fresh fish all on display. For condiments, there’s wasabi, pickled ginger, and sriracha-mayo. Keeping things simple is the way to go when your star ingredient is fresh raw fish.

Fish. When it’s fresh, it needs nothing at all.

That’s why a sushi bowl–a rather simple thing–makes so much sense. There’s nothing distracting. Just a pile of pleasantly chewy rice and some raw veggies. Fresh, clean flavors are the name of the game.

For the vegetables, you want to look for just-ripe avocados because those are the easiest to peel and cut thinly. For presentation points, don’t be shy about sprinkling with sesame seeds and crumbled seaweed. Oh, so delish!

Look at those little cucumber matchsticks, too! You can get a bit of everything on your fork if you keep your vegetable cuts dainty.

Love Asian flavors with lots of vegetables? Check out this Sheet Pan Sesame Salmon with Veggies, these cucumber tuna avocado rolls, or this Easy Vegetable Teriyaki Stir Fry.

My Secret Favorite Sushi Technique From a Japanese Chef

Many chefs take on the specialties of their mentors. I trained under a Japanese sushi chef for many years and so my standards for sushi rice are as high as can be.

My mentor and I spent many years together teaching others how to roll sushi in the traditional way. We always ended the cooking classes the same way: with a private family meal with all the leftover components from our class. We were exhausted and simply made sushi bowls. We never talked about those bowls.

Until today.

As an often exhausted parent of two young boys, I can certainly appreciate the practicality of a sushi bowl.

Mixing and matching bites of perfectly cooked sushi rice with attractively cut vegetables, sauce, and fish is gratifying and fun. More importantly, toddler friendly food.

For the first time on the blog, I’m sharing how to make the best sushi rice on the planet and will be channeling the wisdom of my mentor throughout this post. Are you ready for it?!

Best of the Best Sushi Vinegar

You can’t make sushi rice without it. That’s right, we’re talking about sushi vinegar! Sushi vinegar isn’t an ingredient; it’s a solution that’s mostly tangy and somewhat sweet ‘n salty. Balanced.

To make it:

You need rice vinegar, sugar, and salt. That said, I want to encourage you to source some premium ingredients: brown rice vinegar, a combination of savory/less refined brown rice syrup and maple syrup, and sea salt. It’s necessary to use exceptional ingredients if you want to create exceptional flavor and that’s what spectacular sushi is all about.

What type of rice for sushi rice:

For sushi, you need short or medium-grain white or brown rice, which is known as sticky rice in Japanese cuisine. Sweet rice is stickier and sweeter. Long grain rice is not for sushi because it does not hold together.

Chef’s Note: Since we technically don’t need our sushi rice to hold together (it’s a bowl not a roll), you could use whatever rice you want. In theory.

Please note that my process involves soaking the rice for 15-24 hours. This is what my sushi chef mentor did. It’s what I do. Not only does it reduce the cook time, it makes the final texture more supple. Also note that soaking rice reduces arsenic by as much as 80%!

How to Make Colorful Sushi Rice from Vegetables

You’ll notice in my recipe card (below) that I give you the option of making regular sushi rice or colorful sushi rice. The latter option involves mixing in some cooked vegetables, which actually become more vibrant in color as the sushi vinegar gets added.

Variation Tip: You don’t have to add grated red cabbage or finely chopped cooked beets, but it’s really fun to work with reddish-pink or purple hued sushi rice. I’ll leave that up to you.

Salmon Sashimi for Homemade Sushi Bowls

Salmon requires special handling from the moment it is caught to the moment it is processed to ensure it’s safe to eat raw. When in doubt, you can fully cook salmon and still make these bowls. This is a great option if you are pregnant, serving young children, or anyone with a compromised immune system.

Sashimi or Sushi Quality Fish

How do you know that a fish is safe to eat raw? Sashimi or “sushi grade” is really an unregulated term that’s used to imply that a fish is safe to consume without cooking. Most vendors will use this term to refer to only the freshest, highest quality fish that they know has been handled in a way that limits the risk of food-borne illness, such as putting the fish through a freezing process.

Sriracha Mayo

Sriracha mayo is a welcome fat that I think compliments the fat of the salmon or tuna very well. It’s equal parts sriracha and mayonnaise (full fat) but you could adjust the sriracha to your taste.

Kick this up a notch by adding extra sriracha! It not only gives the sriracha-mayo more color, it adds more flavor, too. You can use a bag with a tiny hole in the corner to pipe it on (or use a squeeze bottle).

How to Make Avocado Fans

Cut your avocado in half lengthwise. Carefully remove the core and peel. Note, this works best if your avocado is ripe but still firm.

Make thin slices 1/4″ apart, keeping one end intact. Press down with your hand to make the slices fan out.

How to Meal Prep and Store Sushi Bowls

For meal prep, I find myself mostly just preparing a larger batch of sushi rice (scaling up to the number of days I want to serve it) and double or tripling the sriracha-mayo. It’s simple enough to add the fish and vegetables the day-of. Here’s an example of a work-flow that will allow you to enjoy 3 days of sushi bowls:

Japanese Pantry Staples

Rice – “sushi rice” or “short grain rice” or “medium grain rice” is available at your local grocery store or Asian market.

Soy Sauce/Tamari – a fermented food, which gives a wonderful flavor to Japanese food It increases appetite and is an anti-viral sauce. Because we eat raw fish with soy sauce, some cheap ones are not fermented. Please buy real organic soy sauce. Gluten-free soy sauce is available at health food stores. Keep it in the refrigerator after opening to keep fresh.

Rice Vinegar – made from fermented rice. It has a milder flavor than white vinegar. Japan is rice country and brown rice vinegar is especially delicious.

Nori – the most popular seaweed in the world used in sushi rolls. It’s high in vitamins A, B1, B2, iron, calcium and other minerals. Nori gets damp easily, so keep it in a zippered plastic bag, otherwise it will get soggy. Buy plain nori, not the spicy one, because the spicy one contains MSG. Nori is farmed seaweed. Three hundred years ago, fishermen started keeping fish in net cages in the ocean. They found that nori seaweed grew on the surfaces of the nets. You want the “toasted” kind but you can just as easily toast it over a flame for 15 seconds per side if you have a gas burner.

Wasabi – Love it or hate it? Remember, just a dab will do ya. I like including wasabi with raw fish because it opens your nose and allows you to taste more flavor. To make it fresh, you can just store the powder in the pantry and mix with water. Just be sure not to cover the wasabi because that will dull the spice level down.

I hope you got something out of my kitchen today and that you’ll come back and see me again soon!

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SUSHI BOWLS

Dairy Free | Gluten-Free | Vegan Optional (No Fish)

Sushi in a bowl! Sushi rice finished with sweet and tangy sushi vinegar piled next to fresh seafood, raw vegetables and creamy, spicy hits of sriracha-mayo. Talk about satisfying!

Course Main Course

Cuisine American, Japanese

Keyword sushi

Prep Time 1 hour hour

Overnight Soaking Rice 1 day day

Total Time 1 day day 1 hour hour

Servings 4 bowls

Author Chef Sara Furcini

Ingredients

Perfect Brown Rice, Sushi Vinegar, Sushi Rice:

• 2 cups medium-grain brown rice
• 2 cups water 3 cups if using a regular pot*
• Pinch sea salt

Sushi Vinegar:

• 1 cup brown rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon brown rice syrup
• 2 teaspoons sea salt

Pink Sushi Rice:

• 2 cups freshly cooked rice
• ⅓ cup sushi vinegar
• 2 tablespoons grated red cabbage or 1 tablespoon finely chopped cooked beets an optional ingredient if you want your rice to be a pink/purple color

Put it All Together:

• Prepared sushi rice
• 1 cucumber julienne into thin strips
• 1 pound sashimi grade seafood such as salmon or tuna, can also use cooked shrimp
• 2 avocado peeled pitted
• 2 sheets nori
• 2 teaspoons toasted sesame seeds
• 1 green onion thinly sliced on the diagonal
• ¼ cup mayonnaise
• 2 tablespoons sriracha
• Daikon or red radish thinly sliced, wasabi, pickled ginger, tobiko and soy sauce/tamari as desired

Instructions

• To cook brown rice: Rinse brown rice gently. Soak in water for 15 to 24 hours. Drain. In a medium-sized pressure cooker or instant pot, add the soaked brown rice, 2 cups water and sea salt. Close lid, bring to a boil and when the pressure rises, reduce the heat to low. Keep the pressure at medium. Cook for 35 minutes. Turn off the heat and let rice steam for 15 minutes. Open the lid, then fluff with a spatula.
• To make sushi vinegar: Mix the brown rice vinegar, maple syrup, brown rice syrup and salt with a whisk. This can be stored for 1 year at room temperature.
• For the sushi rice, you have 2 options (basic sushi rice or colorful sushi rice):

  1) To make basic sushi rice: In a large bowl, mix cooked brown rice and sushi vinegar with a spatula. Let stand for about 10 minutes. Cover with a damp towel.

  or

  2) To make pink sushi rice: grate red cabbage with a grater or cut cooked beet into small pieces. In a large bowl, mix cooked brown rice, sushi vinegar and grated red cabbage or beet with a spatula. Let it stand about 10 minutes. Cover with a damp towel.
• Divide the sushi rice between four bowls. Arrange ¼ of the seafood over each bowl. I like to slice the avocado lengthwise but leaving one end intact (about ½ and inch from the end). Keeping my cuts less than ¼-inch apart, you can then press down on the avocado to create a fan. Place the fan in the bowl for a pretty presentation. Divide the cucumbers into each bowl.
• Place the nori close to the flame of a gas stove flame to toast briefly until fragrant, about 10 seconds per side. Crumble the toasted nori over each bowl.
• For the spicy mayo, mix the mayonnaise with the sriracha until smooth. Drizzle over each bowl (a bag with a tiny hole is useful for piping a cool zig zag). Serve with wasabi, tobiko, pickled ginger and soy or gluten-free tamari as desired.

Video

Notes

My water:rice ratios assume you are using an instant pot, rice cooker, or pressure cooker. If you want to use a regular pot with lid, please adjust by increasing the water in the recipe as you will experience more steam loss.

Photography by Adam Rahman

Artichokes are such a delicacy but because they contain so many inedible parts, they can be downright daunting. If you love the taste and want to learn how to cut, cook, and eat them with ease, welcome! Today is the day you master the artichoke.

Let me start by saying that I am especially glad you are here. My favorite recipes involve some sort of challenge and the ability to be creative beyond cooking101. I KNOW that if you are reading this, you likely are a frayed apron cook in your own right. I see you!

I covet an artichoke. We never had them growing up.

This weekend, my sense of accomplishment came from teaching my son how to eat his first artichoke. He loved it! Even my husband, who is never excited about artichokes, raved “these are the best!” His apathy for them comes from thinking of them as steamed and lifeless.

All of this is to say, clean your chokes, stuff and roast them and people will think of you as an artichoke angel. Definitely plan on at least an entire artichoke per person. It’s hard to share that prized heart!

Gather Your Ingredients:

Today, we will be steaming, then stuffing and roasting whole artichokes with the usual players: breadcrumbs, olive oil, and garlic but also some pairings that you might not expect: capers, roasted bell peppers, and a citrusy vinaigrette.

When you sink into this artichoke, you will get earthy and briny tastes amplified by acidity (so not quite as rich as a dairy-based recipe). This is a pretty refreshing spring dish with lots of whole foods ingredients.

Would you look at that?

These are so gosh darn pretty. They make for a lovely appetizer for a family brunch. Honestly, I think they’d make a fabulous vegetarian centerpiece. Regardless of how you serve them, you can’t go wrong with an artichoke.

You can even make these gluten-free if you use gluten-free breadcrumbs, making this recipe:

Visual Tutorial on How to Prepare Fresh Artichokes 

Ingredient Tip: Did you know that cut artichokes oxidize and turn black? To prevent them from turning colors, you simply place them in a bowl of acidulated water (water with lemon juice usually) or just rub your halved lemon directly on the artichoke where you cut it open.

How to Cut

It’s probably safest to use a serrated knife to trim the top portion of the artichoke but I almost always use a really sharp chef’s knife.

Other nice things to have are a pair of kitchen shears for removing the pointy end of petals (about ¼ of the way down allows the petals to sit flat). While you can remove the fuzz while the artichoke is raw. It’s quite a bit simpler to do this step after the artichokes have been steamed.

Steam (Don’t Boil)

A steamer basket is key and will enable you to keep the artichokes above the boiling water. Steaming with a spritz or two of fresh lemon juice maintains the color and flavor of the artichokes as they cook.

Cooking Tip: If your steamer basket sits very low, you may need to add additional water halfway through as you really don’t want the artichokes submerged. Boiling will zap your artichokes of their flavor.

After the artichokes have cooled, you can remove the inedible center (so, just remove the fuzzy portion) with a spoon. This will vastly improve the eating experience.

Why Bother Roasting?

While you can eat freshly steamed artichokes, we are using a breadcrumb-based stuffing and we want to get the breadcrumbs slightly golden brown and crispy. Roasting also intensifies the flavor of each ingredient and allows everything to come together.

How to Cook Stuffed Artichokes

Really fill the heck out of your artichokes then roast them until you see the breadcrumbs brown in spots. This could take 15 minutes or longer.

How to Eat

You pull the leaves off one-by-one and bite down pulling and scraping the remove “the meat.” You can use a fork to enjoy little bites of the breadcrumb center, too.

Truly, I was surprised how quickly my 2-year-old figured out how to scrape the leaves with his teeth. He really seemed to get a kick out of this one.

Sometimes a photo (or video) is worth a thousand words. If at any point you’re not understanding an instruction, please check out the images or drop me a comment. I always try to get back to people as quickly as I can.

To reiterate, I love connecting with people who are well on their way through their cooking journey. It means I get to share even more creative recipes (like this one!). Oh, I DO hope you’ll come back:)

Your Curated Recipe Playlist:

• Homemade Pasta
• Rotisserie Chicken How-To with Seasonal Vegetable
• Creamy Rhubarb Lime Sorbet
• Extra Fudgy Gluten-Free Brownies (Dairy Free)

The Frayed Apron is committed to several rounds of testing so that our recipes always work! Here’s the feedback we received from our recipe tester:

Stuffed artichokes – No notes really, instructions were straightforward, it was pretty yummy. My family jokes that artichokes are the only food in the world I don’t like but I think you’ve converted me!

Adam Rahman, recipe tester and food photographer

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STUFFED ARTICHOKES

DAIRY FREE, GLUTEN-FREE, NUT FREE, SOY FREE, VEGAN

Freshly prepared artichokes are a must try. Serve these stuffed chokes as a gourmet vegetarian appetizer or a main course.

Course Appetizer, Main Course

Cuisine American

Keyword artichoke

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 people (1 artichoke each)

Calories 543kcal

Author Chef Sara Furcini

Equipment

• steamer pot with steamer basket
• Kitchen shears
• Chef’s knife

Ingredients

• 2 approximately 1-pound artichokes, washed and dried
• ¼ cup fresh orange juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• ¼ cup extra virgin olive oil
• 1 garlic clove minced
• Black pepper
• 2 tablespoons capers drained
• ½ cup roasted red pepper from 1 roasted pepper or from the jar, minced
• 1/2 cup packed baby spinach minced
• 1 cup breadcrumbs such as store bought or homemade (gluten free is ok)

Instructions

• Prepare the artichokes. Use a chef’s knife or serrated knife to cut straight through the top 2-inches of each artichoke and enough off the base to allow the artichoke to sit flatly. Use kitchen scissors or a chef’s knife to discard any tough outer leaves (usually toward the bottom of the artichoke stem-end). Use scissors to cut sharp tips of leaves.
• Steam the artichokes. Fill a pot with a couple inches of water and place a steam rack on top. Set the artichokes, stem-end up on the rack. Drizzle with about ¼ teaspoon acid (lemon juice or red wine vinegar) per artichoke then cover. Simmer over medium low heat until tender, about 40 minutes (more or less time, depending on the size of your artichokes*).
• Make the stuffing. Whisk together the orange juice, red wine vinegar, mustard, olive oil, garlic, and black pepper. Mix in the capers, roasted red pepper, spinach, and breadcrumbs.
• Stuff the artichokes then roast. After steaming, use a pair of tongs to remove the artichokes to cool on a plate. Gently remove just enough of the leaves from the center to reveal the “hairs” or fuzz. Use a spoon to gently scrape away and discard the fuzz to reveal a clean “heart.” Place the artichokes in a baking dish (or casserole dish) heart-side up so that they fit snugly. Use a spoon to pack the center of each choke with plenty of stuffing. Next, drizzle filling between the leaves; tip: using your fingers to spread the leaves will help you get more stuffing in there. Season each artichoke with salt then roast in the oven for 15 minutes or until the breadcrumb stuffing appears golden. Serve and savor each and every bite.

Video

Notes

Timing artichokes and cook time:

It’s actually pretty difficult to offer a universal cook time for artichokes because they cook at different rates depending on the size and other factors.

If you can pierce them through easily with a skewer, they may be removed from the steamer. You will be roasting further so it’s ok if the artichoke doesn’t just fall right off the skewer (this visual is the one you would look for if you were only steaming and not following with a roast).

Nutrition

Serving: 1stuffed artichoke | Calories: 543kcal | Carbohydrates: 58g | Protein: 13g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 1252mg | Potassium: 753mg | Fiber: 10g | Sugar: 7g | Vitamin A: 977IU | Vitamin C: 50mg | Calcium: 189mg | Iron: 5mg

Recipe Photography by Adam Rahman

These are my “extra” brownies because they’re loaded with chocolate galore. 275 grams of dark chocolate to be exact. Can you imagine?

Just look at that crinkly golden hued top. This may be the only indicator that these brownies are, in fact, made from gluten-free flour (which doesn’t brown the way wheat flour does when baked).

Let Chocolate Be Thy Cure

It’s. Been. A. Week.

If you’re here, maybe you’ve had A week, too. These undetectably gluten-free, dairy free and sugar conscious brownies are just the cure to whatever ails your spirit. They offer a dopamine hit straight to that part of your brain that signals pleasure and reward. Treat yo-self.

For the sugar detectives of the world, of course there’s sugar (and lots of it) but I did replace half of the normal refined sugar portion found in not-sugar-conscious brownies. You will love the brown sugar-esque taste of the coconut sugar in this recipe. It’s rich and will remind you of caramel.

Healthified Brownie Ingredients

• Dark chocolate chips or chopped dark chocolate: Look for dark chocolate (any percentage will work) that also contains sugar; if you only use “baker’s chocolate” you will be using 100% chocolate and your brownies won’t be sweet enough
• coconut oil, refined or unrefined; the primary fat in this brownie helps achieve a fudgy texture
• eggs: you will use 2 large eggs, plus add an extra egg yolk for a rich flavor
• pure vanilla extract or vanilla paste: this adds depth and dimension to chocolate desserts; I don’t recommend imitation vanilla even though it’s cheaper.
• evaporated cane sugar: this is the more process sugar (it replaces granulated white sugar)
• coconut sugar: a less refined sugar that has a rich flavor and is available in the baking aisle
• gluten-free flour (tested brands that work in this recipe: Bob’s Red Mill GF 1:1 Baking Flour, Namaste 1:1 Flour blend, or sorghum flour)
• flax meal (made from whole flax seeds): there are a lot of health benefits of flax. You can make your own flax meal by grinding whole brown or golden flax seeds in a spice grinder (aka a coffee grinder). Ground fresh flax seeds have a shelf life of about 3 weeks. This ingredient acts a bit like an egg and helps bind these brownies together.
• Kosher or sea salt: a brownie without salt is a sad thing, indeed. Salt enhances the flavor of chocolate like no other ingredient can.
• baking powder: the leavening agent; be sure your baking powder is fresh (within 1 year old)

Step-by-Step Brownie Recipe (plus some Tips)

Step 1: Preheat the oven and line the brownie pan. 

Grab an 8 by 8-inch aluminum or glass pan and line it with parchment paper (hanging over for easy lifting).

Step 2: Melt chocolate and combine with oil. 

Double Boiler Explained: If you’re unfamiliar, a double boiler is how you want to melt whole dark chocolate. You set a heat-proof bowl on top of a small pot (there’s about an inch of water in the pot). Set the heat to medium or bring to a simmer. Stir the chocolate with a spatula (holding the bowl with a kitchen towel to prevent burns). DO NOT let water get into your chocolate or it will seize.

Step 3: Beat egg mixture for 10 minutes.

Step 4: Make dry ingredient mixture.

Step 5: Combine chocolate mixture with egg mixture then add dry ingredient mixture. Also, add additional chopped chocolate. 

Step 6: Spread batter then bake in prepared pan.

Tool Tip: Use an offset spatula (an angled spatula) to smooth the top of the brownie batter before baking for an even height.

Allow your brownies to cool. Since these are fudgy brownies, we need to wait (up to 1 hour) to fully allow the center to set properly.

You’ll be grateful you used parchment paper which makes for easy lifting. Simply lift and cut into squares on a cutting board. At this point, the brownies should be served at room temperature for the best experience in taste and texture.

Variations and Serving Ideas:

This is where you get to customize your favorite mix-ins, add-ons and presentations. While I recommend sampling the original recipe first, some great additions to try are:

• Chopped walnuts (up to a quarter cup folded into the batter then baked)
• A quarter teaspoon of instant espresso powder
• Served with a dollop of whipped cream and Mexican cinnamon
• Serve warm with vanilla ice cream and raspberry coulis
• Topped before baking with flaked sea salt
• Frosted with a buttercream, such as dulce de leche, peanut butter, coffee, cinnamon, chocolate, vanilla, or toasted marshmallow

If you’ve sampled these goodies, please let me know your exact gluten-free flour blend/brand. I’d love to feature your comment!

More Gluten-Free Recipes For You:

• Cold and Creamy Chocolate Coconut Ice Milk
• Creamy Carob Mousse (a no-cook, dairy free pudding)
• Go-To Gluten-Free Chocolate Cake

*In response to our tester’s feedback, we increased the cook-time from 30 minutes to 38 minutes. Please note oven performance can vary.

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GLUTEN-FREE BROWNIES RECIPE

DAIRY FREE, GLUTEN-FREE, VEGETARIAN, NUT FREE

These modestly sweet brownies are fudgy and decadent, yet contain loads of wholesome ingredients for quality you can taste. Let me tell you about the premium ingredients: There's melted and chopped dark chocolate, high quality fats (egg yolk, coconut oil, and ground flax), even unrefined coconut sugar!

While you could mix these by hand, you should get out the stand mixer. Following the recommended mixing times and steps will ensure that these delicate brownies hold together and set properly.

Course Dessert

Cuisine American

Keyword brownies

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 brownies

Calories 621kcal

Author Chef Sara Furcini

Equipment

• 1 stand mixer
• 1 9-inch by 9-inch baking pan

Ingredients

• 2 cups (200 grams) dark chocolate chips or chopped dark chocolate
• 1 cup (225 grams) coconut oil, refined or unrefined
• 2 large whole eggs
• 1 egg yolk
• 1 1/2 teaspoons pure vanilla extract or vanilla paste
• ¼ cup (43 grams) evaporated cane sugar
• 1 cup (182 grams) coconut sugar
• 1 cup approximately185 grams gluten-free flour (tested brands that work in this recipe: Bob’s Red Mill GF 1:1 Baking Flour, Namaste 1:1 Flour blend, or sorghum flour)
• 5 teaspoons (15 grams) flax meal (ground flax seeds)
• 1 teaspoon (5 grams) Kosher or sea salt
• ½ teaspoon (2 grams) baking powder
• ¾ cup (75 grams) dark chocolate chips or chopped dark chocolate

Instructions

• Preheat the oven and line the brownie pan. Preheat the oven to 320F. Line an 8 by 8-inch pan with foil or parchment paper (hanging over for easy lifting) and spray with nonstick cooking spray.
• Melt chocolate and combine with oil. Melt chocolate over a double boiler, once melted remove from heat with kitchen glove and add coconut oil. Mix well.
• Beat egg mixture for 10 minutes. Combine eggs, yolk, vanilla, and sugar in a stand mixer fitted with a whisk attachment. Whip 5 minutes on speed 2. Scrape the bowl and mix 5 more minutes on speed 2 or until doubled in volume.
• Make dry ingredient mixture. Sift gluten-free flour, flax meal, salt, and baking powder together. Set aside.
• Combine chocolate mixture with egg mixture then add dry ingredient mixture. Also, add additional chopped chocolate. Switch stand mixer to the paddle attachment. Add melted chocolate to egg mixture and mix to combine. Add dry ingredient mixture. Mix until it just starts to come together. Add chopped chocolate and mix in.
• Spread batter then bake in prepared pan. Spread brownie batter evenly in prepared pan using an offset spatula. Bake for 19 minutes, rotate and bake an additional 19 minutes (so 38 minutes total). Note: Toothpick should NOT come out clean because these brownies contain so much chocolate. Cool then cut into squares (cleaning your offset spatula between cuts will help you get cleaner lines).

  Cover and store at room temperature for up to 3 days.

Video

Notes

Coconut oil: If your coconut oil is solid, melt it before measuring to get the correct volume. Since there is so much chocolate and vanilla in this recipe, you can use either refined or unrefined coconut oil without a detectable coconut taste.

Ingredient Tip: Buy flax seeds whole. You can make your own flax meal by grinding whole flax seeds (gold or brown flax seeds work) into a powder using a coffee grinder. Store ground flax in the refrigerator and use it within 2 weeks. Whole flax seeds are quite shelf stable and will last for years before going rancid.

Flavor Variations: Try espresso (add ¼ teaspoon espresso powder to the batter); add ¼ teaspoon ground cassia bark or “Mexican cinnamon”

Nutrition

Serving: 1brownie | Calories: 621kcal | Carbohydrates: 56g | Protein: 6g | Fat: 44g | Saturated Fat: 37g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 59mg | Sodium: 406mg | Potassium: 380mg | Fiber: 2g | Sugar: 38g | Vitamin A: 90IU | Vitamin C: 0.3mg | Calcium: 197mg | Iron: 1mg

Photography by Adam Rahman

This is no ordinary sheet pan salmon. You will love the unique flavor of the Asian-ingredient sesame sauce and how it sticks to everything in that way. It has a spicy, sweet, and tangy flavor that totally surpasses the ritualistic salt+pepper+salmon trio.

Where to start?

Roasted and glazed sweet-spicy salmon and sweet potato wedges all piled into a bowl with crispy ribbons of bok choy? Yes. Wow. Repeat. 

With a sheet tray and a hot oven, it’s amazing what you can create in 30 minutes. I think you’ll find that the star of this dish is actually the sauce, which adds so much personality to the sweet potatoes and salmon.

And the best part? 

This is a sheet pan to bowl preparation which makes it weeknight possible. 

Instead of rice, sweet potato plays the chewy starch role. Bok choy is your bitter green counterpoint, which gets roasted to perfection. Then there’s salmon. It gets just slightly brown, which, of course, we love.

Now, let’s zero in on the sauce. 

Its got toasted sesame oil, which combines beautifully with the classic Asian flavors. And would you look at that glossy sheen? To give it that slick consistency, you just whisk in a flavorless thickener called xanthan gum. I like it because it’s allergy friendly, but you could replace it with cornstarch if that’s what you have. One thing to note: the sticky magic happens when you heat it.

Optional Add-Ins:

• Avocado, sliced and fanned or cubed

• Green onion, sliced oh-so-thinly on the bias

• Rice – white, brown, sticky or fluffy. I think this is a great dish to try forbidden rice, which has a purple hue when cooked

And if you’re striving for more veggies (who isn’t?), this salmon mash-up makes for one beautifully balanced bowl!

My Eat the Rainbow Philosophy

Creamy, almost candied, sweet potatoes (orange) meet tender ribbons of bok choy (green) on the same tray with the salmon (pink) and Asian-inspired sauce. Colorful ingredients spark my creativity and I know that eating just a little bit of different colored fruits and vegetables every day is a sure way to get more vitamins and nutrients from whole foods.

Sheet Pan Ingredients (Salmon, Veggies, and Sauce)

• sweet potatoes: any sweet potato will work in this recipe; be sure to remove the peel
• bok choy: small or large heads (one per person), cut into 1-inch ribbons; tatsoi, broccoli, or Brussels sprouts make good substitutes
• Avocado oil: for drizzling
• Sea salt: seasoning the vegetables on the tray will draw out moisture and aid in caramelization, which=flavor
• fresh salmon skin-on or off, best flavor will be if the salmon is very fresh; please use clean tweezers to remove any bones
• sesame seeds: preferably buy toasted to save time or toast your own in a dry skillet (note: this can take up to 30 minutes on low heat)

Sesame Glaze Ingredients:

• rice wine vinegar: this is a shelf stable Asian vinegar that has a mild acidity and slightly sweet flavor profile; it’s most similar to white wine vinegar; look for rice wine vinegar (made from fermented white or brown rice) in the Asian ingredient or vinegar/spice aisle of your local grocery store
• Sriracha: an aged chili-garlic sauce available with other Asian condiments in most grocery stores
• tamari: this is your salt/umami source; look for “gluten-free” if you have dietary restrictions; shoyu is a great substitute
• coconut sugar or Evaporated cane sugar: this adds just a touch of sweetness and a hint of umami as well due to being less processed. You can also use a small amount of honey or maple syrup instead but I just really like the way palm sugar tastes in Asian-inspired recipes.
• Xanthan gum: This is used to thicken the sauce. It has a tendency to clump so be sure to whisk it in thoroughly. It is very shelf stable. Cornstarch or arrowroot powder make good substitutes.
• sesame oil: toasted sesame oil is a fabulous, richly flavorful ingredient and has no great substitute.
• avocado oil: this is a flavorless high-heat cooking oil that I love for it’s health properties in cooking; a great alternative in terms of health cooking would be refined coconut oil

Step-by-Step Recipe Rundown

Step 1: Prepare the Vegetables.

Halve the sweet potatoes lengthwise, then cut crosswise into ¼-inch pieces. Cut off and discard the root ends of the bok choy; julienne (cut into strips, roughly ½-inch thick).

Step 2: Roast the sweet potatoes. 

Place the sweet potato pieces on a sheet pan. Drizzle with avocado oil and season with salt. Toss to coat and arrange in an even layer. Roast approximately 15 minutes to cook halfway through.

Step 3: Make the sesame glaze.

Add the rice wine vinegar, sriracha, tamari, coconut sugar/cane sugar, xanthan gum, and oils to a small pot. Whisk to combine (note: xanthan gum will clump if you don’t). Set aside.

Step 4: Add the bok choy and salmon to the sheet tray and roast. 

Use a spatula to stir then slide the sweet potatoes to one side of the sheet tray; add the bok choy off to the side making sure to overlap the greens. Drizzle lightly with avocado oil and season with a pinch of salt. Place the salmon (skin side down) off to the other side and rub the top with a very thin layer of glaze, about 1 tablespoon.

Bake for 6 to 12 minutes, depending on the thickness of your salmon.

Technique Tip: Your salmon should flake easily with a fork when cooked through.

Ingredient Tip: Your sweet potatoes are done when they can be pierced with a fork and have some brown color.

Step 5: Bowl it up.

Just before serving, heat the remaining glaze to a simmer and immediately remove from the heat. Toss the roasted sweet potatoes with the glaze and pile into bowls. Portion off some salmon and bok choy then top with toasted sesame seeds for some crunch.

Sheet Pan Salmon FAQs

Broccoli Sheet Pan Salmon How to Make: You can replace the bok choy with 1 head of broccoli broken into florets. Simply add the florets to the tray and with the salmon and cook until you see some browning.

Sheet Pan Salmon and Asparagus: If making in Spring, you can also replace the bok choy with asparagus. To prepare the asparagus, simply remove the tough end of the stem and then cut into two-inch long sections. Add to the tray with the salmon and bake until slightly crispy.

How long to cook sheet pan salmon: In a 450F oven, you will begin the sweet potatoes only and partially cook through for 15 minutes. You will then add the green vegetable of your choice along with the salmon fillet. Now, continue cooking for 6 to 12 minutes, more or less depending on the thickness of your sweet potato slices and the thickness of your salmon. Total Recipe Cook Time: Approximately 20 to 35 minutes.

Asian Ingredient Online Resources:

If you need to order an ingredient online, here are some quick links to some of my favorite brands:

Eden organic brown rice vinegar and if you do a lot of Asian cooking like I do, you can get a great deal by purchasing a gallon at a time, such as this Marukan Rice Vinegar

I’ve used this Japanese brand of toasted sesame oil and it lasted for up to 1 year at room temperature.

The thing to know about toasting your own sesame seeds is that you should rinse them first and toast in a dry skillet on low heat while stirring occasionally for up to 30 minutes. They are done when golden and very crunchy. Store after they are totally cool for months at room temperature and sprinkle over sushi rice, mango sticky rice, or as a garnish for pumpkin porridge.

Sriracha has a fermented chili-garlic flavor profile. You can use any brand you like but I recently tried the Sky Valley Sriracha and thought it was very fresh tasting.

A bag of coconut sugar is pretty much essential if you ever cook Asian food because it has a savory flavor profile and is far less processed than brown sugar. You can even use it in baking (try my farmer’s carrot cake).

Tamari is my gluten-free soy sauce of choice. If you are not sensitive to gluten, you can buy shoyu if you prefer (it has slightly more umami depth in my opinion). Whatever you do, never buy soy sauce that contains caramel color or flavor; this type of ingredient has an inferior artificial taste because it often does not involve fermenting the soybeans at all.

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SESAME GLAZED SALMON WITH BOK CHOY AND SWEET POTATO

Serves 4 / Prep time: 5 minutes / Cook time: 30 minutes

30-Minute | One Pot

Dairy Free, Gluten-Free

In this quick-cooking recipe, sesame and a soy-based chili sauce form the glaze and serving sauce for the salmon. Two sides round it out: crispy roasted bok choy and tender sweet potato.

Cook's Notes: Sheet pan meals are effectively about reducing dishes and timing all the parts so that they come out at the same time. Since the sweet potatoes take the longest to cook, I like to start those first and then add everything else to the same tray later. You can make the glaze while the sweet potatoes are roasting.

Bok choy: plan for at least 1 head per person

Sweet potato: Peel then extra large dice (for roasting)

Glaze shelf life: 5 days if refrigerated

Course Main Course

Cuisine American, Asian

Keyword bok choy, salmon, sweet potato

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 bowls

Calories 455kcal

Author Chef Sara Furcini

Ingredients

• 2 sweet potatoes peeled
• 4 small heads bok choy or 1 large bok choy
• Avocado oil for drizzling
• Sea salt
• 1 pound fresh salmon skin-on or off
• Toasted sesame seeds for garnishing*

Sesame Glaze Ingredients:

• 1/3 cup rice wine vinegar
• 1 tablespoon Sriracha
• 4 teaspoons tamari
• 2 ½ teaspoons coconut sugar or Evaporated cane sugar
• 1/4 teaspoon Xanthan gum
• 1 teaspoon sesame oil
• 2 tablespoons avocado oil

Instructions

• Prepare the vegetables. Preheat the oven to 450F. Halve the sweet potatoes lengthwise, then cut crosswise into ¼-inch pieces. Cut off and discard the root ends of the bok choy; julienne (cut into strips, roughly ½-inch thick).
• Roast the sweet potatoes. Place the sweet potato pieces on a sheet pan. Drizzle with avocado oil and season with salt. Toss to coat and arrange in an even layer. Roast approximately 15 minutes to cook halfway through.
• Make the sesame glaze. Add the rice wine vinegar, sriracha, tamari, cane sugar, xanthan gum, and oils to a small pot. Whisk to combine (note: xanthan gum will clump if you don’t). Set aside.
• Add the bok choy and salmon to the sheet tray and roast. Use a spatula to stir then slide the sweet potatoes to one side of the sheet tray; add the bok choy off to the side making sure to overlap the greens. Drizzle lightly with avocado oil and season with a pinch of salt. Place the salmon (skin side down) off to the other side and rub the top with a very thin layer of glaze, about 1 tablespoon. Bake for 6 to 12 minutes, depending on the thickness of your salmon. If you aren’t sure, see notes. Your sweet potatoes are done when they can be pierced with a fork and have some brown color.
• Bowl it up. Just before serving, heat the remaining glaze to a simmer and immediately remove from the heat. Toss the roasted sweet potatoes with the glaze and pile into bowls. Portion off some salmon and bok choy then top with toasted sesame seeds for some crunch.

Video

Notes

 

You can remove the salmon at any point if you think it is cooked and simply return the sheet tray to the oven if the sweet potatoes need more time. With salmon, you want to look for the texture to flake easily with a fork. If you own a good thermometer, you want a reading of 145F. You can cut the salmon filet into 4, 4-ounce portions then cook or you can simply cook the whole filet and use a spatula to break into pieces. It’s really just a presentation preference.
I think a 4-ounce portion of salmon is on the small side but the sides help make this a meal. Feel free to increase to 1 ½ pounds of salmon if you like.

Sesame seeds should be toasted. If you can only find raw sesame seeds, you will have to toast them in a dry skillet over low heat until they are fragrant, brown and crunchy. This requires frequent stirring and can take up to 20 minutes. I like to do a big batch at once because they store for up to 3 months in an airtight container.

Ingredient tips:
If you would like to use coconut aminos, use 2 tablespoons in place of both the tamari and coconut sugar in this recipe.
Avocado oil – This is a flavorless high-heat oil. You may use any neutral high heat oil in this recipe, such as refined coconut oil or even your favorite cooking olive oil.

Nutrition

Serving: 1bowl | Calories: 455kcal | Carbohydrates: 44g | Protein: 38g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 1090mg | Potassium: 3072mg | Fiber: 12g | Sugar: 16g | Vitamin A: 53613IU | Vitamin C: 383mg | Calcium: 932mg | Iron: 8mg

Photography by Adam Rahman

These gluten-free mini pizzas are so good to me.

Ravenous toddlers and infants gobble them up *silently*. Newly gluten-free husbands insist they are as good (if not better than) the local gluten-free pizza restaurant.

Oh, and they must be easy to make because I have made them more than any other recipe this year.

How to Save $ with Bulk Buys

Do you shop at Costco? These days, pretty cost conscious and set about creating this recipe to save money and keep pizza Fridays. Turns out, you can buy and freeze two giant bags of shredded mozzarella from Costco. Costco also now stocks a very decent gluten-free flour blend by a brand called Namaste.

And in case you don’t already know, canned Marzano tomatoes with a sprinkle of Italian seasoning make the world’s BEST pizza sauce (dramatic, I know, but true). You can even find the toppings at Costco; we like the canned mushrooms, salami, and basil pesto.

At the risk of sounding bossy, stock these ingredients and you will always have a dinner back-up plan when you need one. Definitely convenient, tasty, and staggeringly cheaper than eating out.

Gluten-Free Pizza Crust with Yeast

Let’s talk about this crust: It’s mellow in flavor and tastes best when slightly on the crispy side. Basically, just follow the recipe and you’ll be in gluten-free pizza heaven. You’ll get zero complaints.

Let’s talk about yeast: I am recommending active dry yeast in this recipe which gets combined with lukewarm water and sugar; in other words, you have to activate it. While you don’t have to allow your crust time to rise, if you like tiny airy bubbles, you really should be patient and wait. I’m patient about 50% of the time, and I always prefer the crust best when I let it rise.

How to Make Mini Gluten-Free Pizzas – Step by Step Process

Gluten-Free Pizza Crust Ingredients:

• extra virgin olive oil is one of the key ingredients for making pizza dough; for flavor and texture
• coconut sugar or honey for the yeast. Feel free to substitute granulated white sugar if that’s what you have.
• active dry yeast
• gluten-free flour: You can use your own bread flour blend or use something like a cup-for-cup all-purpose blend. I like Namaste 1:1 Perfect Flour Blend but we also tested Robin Hood Gluten-Free Flour Blend and it worked well, too. If you try your own homemade blend, feel free to share in the community chat below.
• xanthan gum optional but I like to leave it in because it makes the dough slightly more elastic and easier to spread; you can find xanthan gum (online) in the baking aisle and it’s one of those ingredients that has a long shelf life, so don’t worry about buying it in bulk if you plan on regularly baking gluten-free.
• fennel seed: ground fennel seed is an optional spice that will remind you of the flavor of sausage. Feel free to leave it out, if you desire.
• salt is for enhancing the flavor of the crust. I like sea salt and Kosher salt.
• egg optional–makes for a softer pizza crust–note: I prefer a crispier crust and leave the egg out

Topping Ingredients:

Feel free to use whatever toppings you’d like. These are my favorites:

• Canned san Marzano peeled tomatoes: I like to simply use my fingers to crush the large pieces of tomatoes as I’m topping the pizzas and then use a spoon to get the liquid sauce directly from the can. You won’t believe the flavor of this simple sauce!
• Italian seasoning completes the flavor of the sauce (just a sprinkle per pizza).
• Mozzarella cheese low moisture part-skim shredded: I like to do a thin layer from edge to edge.
• Salami thin sliced such as Genoa, cut into small squares: I sometimes favor salami over pepperoni but feel free to use whatever you like.
• mushroom slices can be fresh or canned; feel free to substitute black olives if you prefer!
• Fresh basil leaves thinly sliced adds something fresh in flavor and color.
• Red chile flakes for serving, if you don’t mind a little heat.

To activate your yeast, be sure to use warm water (below 110F). Bubbles are an indication that the yeast mixture is ready to use.

Whisk your gluten-free flour with the xanthan gum then combine with yeast mixture, salt, and olive oil to form a thick paste (pictured above).

Using the back of a spoon, you can smooth the batter to form flat, disks approximately 1/4-inch thick. Be sure to do this step on top of parchment paper so the pizzas hold together while they bake.

Technique Tip: Keep the toppings light. You don’t want to overload your pizzas because then the crust won’t get as crispy.

Variation Instructions and Inspiration

Deep dish style: You can line a cast iron skillet with parchment paper and spread the batter on the bottom and up the sides. Partially bake for 20 minutes, then add your toppings: sauce, cheese, etc. Bake another 20 minutes, then slice and serve your pizza pie. This recipe yields 1 deep-dish pizza.

Large size thin crust pizzas: You don’t have to make 3-inch miniature pizzas. You can spread your crust out as far as you like (this recipe yields two large thin crust pizzas) as long as you remember to do everything on top of parchment paper on a tray. It’s easier to transfer a tray with a large pizza into the oven than it is to try and move the pizza.

Toppings: thinly sliced ham, pineapple, jalapeno, barbecue sauce, barbecued pulled pork, sausage, peppers, onion, roasted garlic, artichoke hearts, banana peppers, parmesan, buffalo mozzarella, basil pesto, shredded Rotisserie chicken.

So what toppings have you tried? If you like a gluten-free flour, please share your favorite blends in the comments below. We’d love to hear from you!

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GLUTEN-FREE MINI PIZZAS

If you don’t already know, gluten-free pizza “dough” has a spreadable consistency (think: batter) and is unlike wheat pizza dough in that regard. What I LOVE about this recipe is that it requires yeast, so it will remind you of regular pizza dough. For best results, I recommend a few fundamentals: keep the crust ultra thin, top sparsely, and cook until nice and crisp–all on top of parchment paper!

Course Main Course

Cuisine American

Keyword gluten free, pizza

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 9 mini pizzas (about 3-inches wide)

Calories 151kcal

Author Chef Sara Furcini

Ingredients

• 2 tablespoons extra virgin olive oil for greasing sheet trays
• 1 teaspoon coconut sugar or honey
• 1 cup lukewarm water 105F
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 ½ cups gluten-free flour favorite brand: Namaste 1:1 Perfect Flour Blend
• 1 ½ teaspoons xanthan gum optional but I like to leave it in because it makes the dough slightly more elastic and easier to spread
• 1 teaspoon fennel seed optional
• ½ teaspoon salt
• *1 egg optional–makes for a softer pizza crust–note: I prefer a crispier crust and leave the egg out
• 3 tablespoons olive oil divided
• Toppings:
• Canned san Marzano peeled tomatoes
• Italian seasoning
• Mozzarella cheese low moisture part-skim shredded
• Salami thin sliced such as Genoa, cut into small squares
• 1 can mushroom slices drained
• Fresh basil leaves thinly sliced
• Red chile flakes for serving

Instructions

• Lightly coat 2 half-sheet trays with olive oil and line with parchment paper*.
• In a small bowl, dissolve the sweetener of choice in water and add yeast. Wait until you see bubbles, about 5 to 10 minutes.
• In a separate bowl, whisk together gluten-free flour, xanthan gum, fennel, and salt. Combine flour mixture with bubbly yeast mixture. Stir briefly to combine. Add egg (if using) along with 1 tablespoon of oil. Stir to form a thick, creamy paste.
• Spoon batter onto cookie sheet lined with parchment paper to form 6, 3-inch pizzas: With circular motion, spread each circle out with back of spoon to about 3 inches in diameter. Thinner cooks better so get that crust as thin as you can.
• Cover with inverted baking pan and let rise 40-45 minutes. Note: You can skip this step and cook right away but I think the flavor and texture of the dough is lighter, airier, crisper, and more flavorful if you wait.
• Preheat oven to 375° F.
• Top each mini pizza with a thin layer of tomato sauce from the can (as in the sauce and any whole tomatoes that you sort of smash or tear up real small), a pinch of Italian seasoning, mozzarella cheese spread all the way to the outer edges (I love the way it crisps on the outside), salami, and mushroom slices.
• Dribble remaining oil over each mini pizza.
• Bake for 25 to 30 minutes or until slightly browned. Best served warm with fresh basil and red chile flakes.

Video

Notes

Note: With gluten-free pizzas, it’s necessary to spread the batter using the back of a spoon. You really need to do this on top of parchment paper or the dough will stick and be difficult to remove.

Testing Note: If you would like to cook the pizza on the parchment paper directly on the oven’s rack, so no sheet tray, you can. I recommend sliding the parchment using a pizza peel or cutting board onto the rack. When opting to do this, I typically do one larger pizza at a time on parchment paper because otherwise the toppings tend to fall off.

Nutrition

Serving: 1mini 3-inch pizza | Calories: 151kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 181mg | Potassium: 29mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.05mg | Calcium: 29mg | Iron: 1mg

Photography by Adam Rahman

This recipe is part of my cooking Basics series, a collection of recipes that are all about how to cook basic, everyday things.

My dad notoriously undercooked wild rice throughout my childhood. It was always a task to eat it, and I didn’t learn how to cook it until I went to culinary school.

Turns out, you want to cook wild rice like pasta. That is to say, in salted boiling water. You also want to look for the grains to sort of burst open. Trust me, it makes all the difference.

Wild rice fetches a premium price because it can involve being harvested by canoe as it grows in water like a grass; making it difficult to cultivate.

How Much Water to Use When Cooking Wild Rice

Unlike regular rice which involves precise measurements, wild rice is less finicky because the outer shell prevents it from turning mushy. You don’t have to be as precious about the ratios of water to wild rice. Just be sure the rice has plenty of room to cook. In other words, you can’t have too much water when cooking wild rice (but you could have too little).

How to Tell Wild Rice Is Done

Simply dump it into a pot of boiling water and cook until you see the grains burst open. You do want to remove the rice as soon as this happens. It is possible to over-do it with the cooking. As a rule of thumb, wild rice takes anywhere from 35 to 55 minutes, depending on the brand. Just begin checking every 20 minutes or so.

Best Way to Serve Wild Rice

Once strained, the wild rice will have the best texture if you allow it to steam and fluff it with a fork.

You can serve wild rice like a salad with a shallot vinaigrette and some dried cranberries or with a hearty wild mushroom sauce like my mushroom stroganoff. It’s lovely as a side to some broiled salmon and those pan drippings can double as a sauce for the rice, too.

Hope you enjoyed this basic cooking method. Now, grab your apron and let’s go!

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How to Cook Wild Rice

You want to treat wild rice less like rice and more like pasta.

Course Main Course, Side Dish

Cuisine American

Keyword wild rice

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 people

Calories 158kcal

Author Chef Sara Furcini

Ingredients

• 1/2 teaspoon sea salt
• 2 cups wild rice
• 1 tablespoon olive oil or butter

Instructions

• Boil. Bring a large pot of water to a boil over high heat. Add the salt and the wild rice. Stir every so often to ensure the rice cooks evenly. Note: You can check the bag for approximate cook time. Typically 35 to 55 minutes.
• Strain and serve. When you see the grains visibly split open, immediately strain using a fine mesh strainer. Transfer to a large serving bowl and toss with some olive oil or butter to fluff and allow steam to escape. Serve hot or at room temperature.

Nutrition

Serving: 11/2 cup portion | Calories: 158kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 171mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8IU | Calcium: 9mg | Iron: 1mg

You only need 5 ingredients and hot skillet to get these sautéed snow peas on the dinner table in a flash.

After a long winter, I eagerly await fresh spring offerings, especially snow peas. When I can grow them, I’m usually one to simply eat them right off the vine but then I feel guilty because I know I really should share with the rest of the family.

So here’s a proper recipe and a reason for us all to gather and enjoy together.

Now, snow peas are such a fun raw snack so I wouldn’t dream of distracting from their subtle virtues: their crispness, their mild sweetness, their lovely color.

This is one simple recipe but don’t let that fool you. It packs a punch (especially if you can sneak in some minced mint or tarragon right at the end).

Snow Peas vs Snap Peas – What’s the Difference?

Snow peas have a flat pod with tiny, premature peas inside whereas sugar snap peas are more rounded with larger peas. Since their flavors are quite similar, you can easily use them interchangeably in this recipe.

5 Basic Ingredients for Sautéed Snow Peas

There’s just salt, freshly ground black pepper, olive oil (or butter) and a squirt of lemon juice right at the end. And don’t forget the zest.

Cooking Tips for Snow Peas

Definitely get your pan nice and hot from the start. You don’t want the food to steam too much. Just a quick toss with some fat will bring out the color a bit and will intensify the flavor while preserving the crunch.

After only a couple of minutes of tossing the snow peas in the skillet, you finish the snow peas off with a small amount of acid from the lemon to really make the green color deepen.

These are so pretty, you can’t NOT want to pop them in your mouth.

Serving Ideas

If you’re looking for a few sides to throw together. You can make a great meal with a protein side:

• Broiled Salmon with Honey Mustard Glaze
• How to Make Crispy, Juicy Chicken Thighs
• Pan Seared Steak with Blistered Shishito Peppers

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5-Minute Snow Peas Recipe

Snow peas are a cold weather crop so they are harvested in Spring and Fall. Since the seeds aren't fully mature, they have a mild, sweet delicate flavor.

Course Side Dish

Cuisine American

Keyword snow peas

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 79kcal

Author Chef Sara Furcini

Ingredients

• 16 ounces 1 bag snow peas
• olive oil or butter
• sea salt
• lemon zest and juice
• freshly ground black pepper or red chile flakes optional

Instructions

• Prep the snow peas. Grab any hard stems and pull to remove any thick fibers that might be unpleasant to eat.
• Sauté, season, and serve. Heat a skillet over medium heat and coat with a glug of olive oil (about 1 tablespoon). Add the snow peas and stir occasionally cooking just a few minutes. Season with salt (pepper, too, if you’d like) and shave some lemon zest over top (a quick squirt of lemon will brighten the green color even more). Serve as a bright, crisp side to salmon or enjoy as-is!

Nutrition

Serving: 11/2 cup serving | Calories: 79kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 227mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1233IU | Vitamin C: 68mg | Calcium: 49mg | Iron: 2mg

Photography by Adam Rahman

With thin strips of cucumber as the wrapper, these nibbles prove that you don’t need to go to a sushi restaurant when the craving strikes. Fresh tuna is such a splurge and yet always leaves me proclaiming, “I could eat this way every week!”

You can’t go wrong with cucumber, tuna, and avocado. This combination is so fresh and the textures work in harmony. A spritz of lime and a thin slice of jalapeno round out all the flavors for one glorious bite.

This simple spring dish is a blast.

There’s a creaminess from the avocado and some crunch from microgreens, jalapeno, and cucumber. And the tuna! Let’s not forget about the luxurious tuna–so smooth and melt in your mouth.

Plus, you can make this recipe in about 15-minutes in one pan! So, there’s really no downside.

While these seem like an appetizer, I habitually make this dish a full meal by adding rice and miso soup to the table. If you have day-old rice, even better, I have this ahi tuna recipe that will walk you through how to make crispy golden rice in the same pan as the seared tuna.

Watch How to Make Cucumber Tuna Avocado Rolls (Video)

You can watch how to prepare the cucumber and layer the ingredients to make rolling easy.

Ingredients/Tips/Substitutions

• Tuna steaks (6 to 7 ounces/180-200g each) (boneless, skinless): Fresh tuna with vibrant color and marbling will have the best flavor and texture. Use purchased fish within 2 days.
• Olive oil: A high heat oil for searing the tuna. Avocado oil is a great alternative.
• Salt: sea salt or Kosher salt ensure maximum flavor
• Freshly ground black pepper
• Seedless English cucumbers: This forms the wrap and can be prepared easily with an open faced vegetable peeler or a mandolin set to the thinnest setting
• Avocados: you can ripen avocados quickly by placing in a brown paper bag someplace high (with a banana if possible)
• Microgreens: any delicate microgreen works; I like anything with a spicy bite, like radish or mustard greens (you can even grow microgreens yourself). Chopped cilantro is a good substitute.
• Jalapeno: Just a thin slice per bite gives the right amount of heat to accentuate the other flavors.
• Lime: Balances the savory flavors by adding a fresh, acid component.

Equipment Tip: a mandolin or vegetable peeler is key for peeling extra thin slices of cucumber for rolling. If you don’t own one, you can deconstruct the whole dish and serve it salad style in a bowl.

Step-by-Step Instructions and Cooking Tips

Step 1 – Cook Tuna.

Be sure to season the tuna well with salt and pepper. Rub with a thin coat of olive oil.

In a really hot pan, sear the tuna until you see a nice, even gold crust form. Repeat on the other side. Remove from the heat and allow to cool completely.

Step 2 – Prepare the Vegetables.

There are several ways to get thin strips of cucumber. You can use a vegetable peeler easily enough or a mandolin. If you don’t have either, you could thinly slice the cucumber and serve everything salad-style in a bowl.

Ingredient Tip: Look for “English cucumber” because the seeds are very delicate and English cucumbers tend to be long, making them perfect for strips (see above picture).

Step 3 – Assemble. Roll. Serve.

You can cut the tuna into thin ¼-inch thick squares (about 1-inch x 1-inch). Make sure the tuna has cooled completely or it will tear when you cut into it.

To assemble: Place the cucumber strip in front of you (note: you may need to stack 2 pieces of cucumber on top of each other).

Add a single layer of tuna starting from one end and leaving at least half the length bare (over-stuffed cucumber will be difficult to roll). Repeat with the avocado slices, a thin layer of microgreens, adding a single slice of jalapeno per roll.

Starting at the end with the tuna, begin to roll to form a single bite-sized roll. Repeat with the remaining ingredients.

Serve with lime juice.

FAQs

What temperature for cooking tuna steak?

Rare: A final temperature of about 90 degrees for that beautiful red color and luxurious texture that tuna is known for. You can cook it to medium-rare (130 degrees when measured at the thickest point) but any further and it will become dry.

How do you ripen avocado?

Place the unripe avocado in a paper bag with a banana and place on a shelf up high. This method will ripen an avocado within about 8 hours, so it’s great to do this the night before.

How many calories in a spicy tuna roll?

Approximately 460 calories in the total recipe, so divide the number of rolls you get by 460 and that’s the number of calories per roll.

How to store:

While you could make this dish ahead, I’d recommend omitting the salt because it will draw too much moisture out of the cucumber. You could assemble the rolls and store in a container in the refrigerator for a couple of days. The lime will prevent the avocado from oxidizing somewhat, but the ingredients will be at their best texture when fresh.

Now that you have the basic technique, it’s time to test the waters. You’ll soon get the hang of how to stack and roll everything. It’s also fun to lay everything out and let people stack and roll at the table together. It’s interactive and fun!

More Fresh Seafood Recipes For You:

• Halibut Foil Pack with White Wine Sauce
• Beer Braised Mussels with Spicy Salami and Sun-Dried Tomato
• Lemon Orzo Shrimp Salad
• Baked Scallops with Citrus Ginger Sauce

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CUCUMBER TUNA AVOCADO SALAD ROLLS

One Pot, Fast

Gluten-Free, Dairy-Free, Nut-Free

Fresh tuna served rare is paired with everything it needs: salt, fat, heat, and acid.

These fresh little bites can be served a number of ways as an appetizer or light lunch: as sushi rolls, in a salad bowl, on top of cucumber coins (thickly sliced cucumber), or stuffed inside of cucumber. The sky is the limit and what really matters is the ingredients coming together into one harmonious bite not so much the exact presentation.

Course Appetizer, Main Course

Cuisine American

Keyword avocado, cucumber, rolls, salad, tuna

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 122kcal

Author Chef Sara Furcini

Ingredients

• 2 tuna steaks (6 to 7 ounces/180-200g each) (boneless, skinless)
• 1 teaspoon olive oil
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 2 seedless English cucumbers outer peel removed and thinly peeled lengthwise into wide strips
• 2 ripe avocados cut in half, seed and skins removed
• Microgreens
• 1 jalapeno sliced very thinly
• 1 lime cut in half

Instructions

• Cook tuna. Drizzle half the oil over the tuna. Smear over one side then sprinkle with half the salt and pepper, flip and repeat. Heat skillet over high heat until smoking hot. Place tuna steak in the skillet and cook on all sides for 45 seconds. You just want to sear the outside but keep the center rare (118F in the middle). Move to a plate and allow to cool completely before slicing.
• Prepare the vegetables. Use either a vegetable peeler or mandolin to slice the cucumber lengthwise into long thin strips. Set on a paper towel and sprinkle lightly with salt to remove excess water. With the avocado (rounded side face-up) cut into very thin ¼-inch thick slices lengthwise.
• Assemble the tuna salad rolls, slice, and serve. Once the tune is completely cool, cut it into thin ¼-inch thick squares (about 1-inch x 1-inch). To assemble: Place the cucumber strip in front of you (note: you may need to stack 2 pieces of cucumber on top of eachother). Add a single layer of tuna starting from one end and leaving at least half the length bare (over-stuffed cucumber will be difficult to roll). Repeat with the avocado slices, a thin layer of microgreens, adding a single slice of jalapeno per roll. Starting at the end with the tuna, begin to roll to form a single bite-sized roll. Repeat with the remaining ingredients. Serve with lime juice.

Video

Nutrition

Serving: 1serving (Total rolls made/4) | Calories: 122kcal | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 32mg | Sodium: 33mg | Potassium: 214mg | Vitamin A: 1856IU | Calcium: 7mg | Iron: 1mg

Photography by Adam Rahman