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What do you associate with French onion soup—warming up after playing outside in the winter, spending a romantic night out with your special someone, savoring the classic dish during a trip to France? Whatever your mind drifts to when you think of French onion soup, I’m sure it’s heart-warming thoughts. I can hardly think of any other soup that so comforting, hearty, and satisfying to eat.

What is French Onion Soup Exactly?

Onion soups have been around for hundreds of years. Since onions have always been plentiful, cheap vegetables, they’ve always been the basis for nutritious soups everyone could afford to make and eat. For a long time though, onion soup was considered as “peasant food” and people in the upper classes were avoiding it. One of the first instances of a French onion soup recipe was published in an 18th-century cookbook and was called “peasant-style onion soup” (soupe à l’oignon à la Paysanne).

Today’s version of French onion soup—topped with croutons and melted cheese—appeared in Paris in the 18th century. It was served around Les Halles, the central market in Paris, and enjoyed as an affordable, hearty meal you’d get while shopping. Traditional restaurants around Les Halles–La Poule au Pot, Chez Baratte, Au Pied de Cochon– eventually started serving it, which contributed to it becoming a quintessential Parisian dish. All of these restaurants are still around today, and they still serve traditional French onion soup, hundreds of years later.

French Onion Soup at the restaurant Au pied de cochon, in Paris (photo credit: Au pied de cochon)

Here’s how to Make French Onion Soup

Classic French onion soup comes together in two main steps: the caramelization of the onions, and the simmering of the soup.

The first step—the caramelization of the onions—is the most important one. It’s the step that builds the soup’s foundation and creates the dish’s sweet, enticing, deep flavors. Much as you must take your time while eating a bowl of French onion soup to fully appreciate it, you can’t rush the onion caramelization process.

During the first 30 minutes, the sliced onions will release their water, reducing their volume considerably and making them tender. Once the excess water is evaporated, the caramelization process starts, and it needs to happen slowly but steadily. Keep the heat low throughout this process, and stir the onions every 5 minutes. This will prevent the onions from sticking to the bottom of the pot and allow them to cook slowly and evenly. The onions will gradually change color, first turning golden yellow and eventually golden brown. The caramelization process takes between 30 to 45 minutes, depending on the heat and the cooking pot you’re using. The onions don’t need to be very dark by the end of the cooking time, but they should be melty, translucent, and sweet.

Once you’re done with caramelizing the onions, it’s just a matter of stirring in the remaining ingredients and leaving the soup to simmer for an additional hour. The full process of making French onion soup thus takes about 2 hours, but it’s a mostly hands-off task. Plus, this recipe makes a big batch, and French onion soup freezes wonderfully, so your efforts will be rewarded for meals to come.

Helpful Tips for Making Classic French Onion Soup

• Play with different onion varieties: Large yellow onions (Spanish onions) are the usual go-to variety for this soup, but I like mixing things up. Red onions are also a good pick. Sweet onions, such as the Walla Walla and Vidalia varieties, don’t have the sharp, piquant flavor of other varieties, which means they can add natural sweetness to French onion soup. Try swapping in sweet onions for one-third of the quantity required by the recipe, or use half yellow and half red onions. Mixing up the varieties of onions creates a lovely, complex, memorable soup.

• Protect your eyes: The step I dread every time I make French onion soup is slicing the onions. My eyes are super sensitive to the chemicals released when slicing onions—I cry so much, and my eyes sting so badly that I go blind for a couple of minutes. Yet my love for French onion soup is so great that I can’t stop making it, so I had to find ways to get through the onion-slicing task. Here are my top tips to minimize the burning effect of slicing onions:

• • • Refrigerate the onions for 30 minutes before slicing: Cold onions release less of their eye-tingling chemical, so refrigerating them for a short time and slicing them right as they come out of the fridge can help you shed fewer tears. (Note that you should not store onions in the fridge for extended periods because refrigeration keeps the moisture in, making onions go bad faster.)
    • Use a very sharp knife: Sharp knives cut onions more cleanly, reducing the amount of irritants released.
    • Slice the onions under a working vent hood: If your kitchen layout allows it, set your cutting board next to the stove and turn on the hood to the highest setting. Most of the chemical irritants will be pulled up into the vent hood and away from your eyes, leading to fewer tears.
    • Wear goggles: I’m not gonna lie, I wear ski goggles when I slice onions to make French onion soup. It may not be a pretty sight, but it works! You can even buy “onion goggles,” specially made for protecting your eyes when you slice onions. If you wear contact lenses, you’re in luck: the lenses will protect your eyes from being hit with the tear-jerking chemical contained in onions.

• Switch up the alcohol you use—or skip it entirely: Traditionally, cognac, brandy, and cider are used in French onion soup, but my choice is a sharp, dry white wine, because I don’t like my soup to be too sweet. I find that wine balances out the sweetness and deepens the structural flavors of the soup. Fortified wines such as Madeira, sherry, and port are also used, or you could even switch things up and use a full-bodied red wine or even a dark beer. Whatever your choice, know that the alcohol content evaporates fully during the simmering process, making the soup safe to serve to children. Even so, if you prefer, you can skip adding alcohol completely and use extra chicken, beef, or vegetable stock instead.

• Pick the right cheese: The cheese you use for topping French onion soup should be a sharp, flavorful variety. Nutty, aged Comté is my favorite cheese to melt over French onion soup, but Gruyère, Swiss, Emmenthal, and aged Cheddar are also great choices.

• Cube and toast that bread for maximum satisfaction: The bread you use for topping French onion soup should be sturdy and crusty. Although slices of bread are often used to top onion soup, I much prefer slicing the bread into large cubes, making it much easier to fish out perfect bites when you eat the soup. (Try cutting off a bit of that cheesy bread slice without fully dunking it to the bottom of the soup! So frustrating!) I go the extra mile and toast the bread cubes before distributing them over servings. This makes them sturdier, which means they keep their shape and texture better after the cheese broiling process.

How to make vegan French Onion Soup

French onion soup is just a few ingredients short of being vegan. Here’s how to make vegan French onion soup.

• Use extra-virgin olive oil to caramelize the onions instead of butter. You can also use vegan butter, if you prefer;
• Use vegetable stock instead of chicken or beef stock;
• Top the soup with a combination of shredded vegan cheeses, such as Daiya’s Mozzarella Style Shreds for meltiness combined with Follow Your Heart’s Vegan Parmesan Shredded Cheese Alternative for a boost of flavor.

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Classic French Onion Soup

This French Onion Soup recipe reveals tips to make a heart-warming version of the classic comfort dish at home. Includes vegan variation.

Course Appetizer, Appetizers, Lunch, Soup

Cuisine French

Keyword Caramelized Onions, Comfort Food, France, French Cooking, French Cuisine, French Food, French Recipe, French Recipes, Onion Soup, Paris, Parisian Food, Thyme, White Wine

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 10 servings

Author Marie Asselin

Ingredients

For the French onion soup

• 2 tbsp extra-virgin olive oil, or a neutral tasting oil (canola, sunflower, grapeseed)
• 2 tbsp butter
• 4½ lb onions—yellow, red, sweet, or a combination—peeled and sliced into ¼ inch (6 mm) half circles
• ½ tsp kosher salt, or fine sea salt
• ½ cup dry white wine, cider, amber or dark beer, or full-bodied red wine, or ¼ cup (60 ml) cognac, brandy, or fortified wine, such as Madeira, Sherry, or Port (if you don't want to use alcohol, substitute ½ cup/125 ml extra chicken or beef stock)
• 2 tbsp all-purpose flour
• 8 cups chicken or beef stock
• 2 tsp Dijon mustard
• 1 tsp dried thyme, or 4 sprigs of fresh thyme
• Freshly ground black pepper

To serve

• Crusty day-old bread or baguette, preferably sourdough, cut into large cubes—about ½ cup/125 ml per serving
• Grated aged cheese, such as Comté, Gruyère, Emmenthal, Swiss, or Old Cheddar Cheese—a generous ¼ cup/60 ml per serving

US Customary - Metric

Instructions

• Place a large stockpot or Dutch oven over medium-low heat. Melt the butter into the oil. Add the onions, sprinkle with the salt, and stir to coat with the butter and oil mixture. Cook the onions, stirring thoroughly using a wooden spoon every 5 to 10 minutes, for a total of about 1 hour, or until the onions and melty, sweet, and golden brown.
• Pour the wine over the onions, then scrape the bottom of the pan to deglaze. Let the liquid evaporate almost completely, then sprinkle with the flour and stir to incorporate. Add the stock, mustard, and thyme (if using fresh thyme, no need to pick the leaves from the stems—simply add the whole sprigs to the pot). Stir to combine and season with black pepper. Increase the heat to bring the soup to a simmer. Half-cover, then lower the heat to keep the soup at a steady simmer. Cook for 45 minutes, stirring every 15 minutes. Taste the soup and add more salt if needed. Fish out the sprigs of fresh thyme, if needed.
• SERVING: Set a rack in the middle position of the oven and turn the oven broiler on. (Setting the rack too close to the broiler will burn the bread and cheese too quickly.) Spread the bread cubes over a baking sheet. Toast for 2 minutes, then stir the cubes and return to toast for an additional 2 minutes (make sure to keep a close eye on the bread cubes to prevent them from burning.) Remove from the oven and set aside.
• Place oven-proof bowls or crocks over a baking sheet then fill 3/4 of the way up with soup. Top each serving with about 1/2 cup (125 ml) toasted bread cubes and 1/4 cup (60 ml) shredded cheese. Transfer to the oven and broil until the cheese is melted, golden brown, and bubbly. Carefully transfer each bowl to a serving plate (the bowls are piping hot so setting them on a cool plate makes them easier to handle). Serve immediately.
• STORAGE: Let the French onion soup cool to room temperature. Store in portions in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.
• HOW TO MAKE VEGAN FRENCH ONION SOUP: Substitute oil for the butter. Use vegetable stock instead of chicken or beef stock. Top the soup with a combination of shredded vegan cheeses, such as Daiya’s Mozzarella Style Shreds for meltiness combined with Follow Your Heart’s Vegan Parmesan Shredded Cheese Alternative for flavor.

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Over 10 years ago, I discovered ramen. Not the “instant” type of ramen but rather the complex, gourmet soup made with several components prepared with love and care. Since there were no restaurants serving it in my hometown (the first ramen joint would open over 5 years later), I’d watch it made on TV and online, and I’d read about it in blogs and cookbooks. The more I learned about the craft of making ramen, the more I craved it.

Soon enough, tasting and eating ramen became an obsession during my travels. When I visited cities such as New York, Paris, and eventually (finally!) Tokyo, I’d research the best ramen places to visit before any other types of restaurant. From bowl to bowl, I sampled a wide variety of broths, different thicknesses and textures of noodles, and all sorts of different toppings, from the most conventional to the most creative. In other words, I discovered the sheer amount of work that goes into those bowls of comfort.

Back home, I’d whip up shortcut ramen, bathing dry ramen noodles in store-bought chicken stock, topping them with whatever protein I had on hand—rotisserie chicken, ground pork, fried tofu—and adding a ton of fresh veggies for color and flavor. These bowls weren’t authentic in the least, but they were comforting and satisfying. And, in any case, I didn’t ever consider that it would be possible to make ramen that would even come close to what specialized restaurants served.

Enter the Momofuku cookbook. Back in 2009, David Chang was a celebrity chef, but he wasn’t yet the icon he would eventually become. I bought his first cookbook wanting to learn more about this witty, unconventional chef who seemed to follow no rules and no one. I’d heard a lot about his New York City ramen joint, Momofuku, and, since I’d yet to visit it in person, I figured I’d learn more about what made it unique through the namesake cookbook.

David Chang’s Momofuku cookbook is an entertaining read: you could very well go from cover to cover without cooking anything from it and still fully appreciate the book. Chang tells page-turning stories about his childhood and past experiences, and, though it feels and looks a lot like a coffee-table book, once you get into the recipes, you realize Momofuku is also a surprisingly approachable cookbook. Chang’s casual tone guides you through each recipe and every step as if he were in the kitchen with you. Though many of the recipes are time-consuming, they read like you could actually achieve them, and get satisfying results to boot—not always a given with celebrity chef cookbooks.

After juggling with the idea for a while and reading the recipe dozens of times, I decided I’d try my hand at making the Momofuku ramen. I’d yet to make it to the New York City restaurant, but maybe I’d get to enjoy its iconic soup at home and learn a thing or two about ramen along the way.

Since then, I’ve made the Momofuku ramen broth several times, slightly adapting and tweaking it to make it easier to pull off in my home kitchen. I use only ingredients I can find easily and take shortcuts to make the recipe achievable in a few hours. Yes, making Momofuku ramen is a project, but the recipe does make a big batch of broth, which means you’ll get to enjoy the fruits of your labor in many delightful ramen bowls to come.

“Ramen = broth + noodles + meat + toppings and garnishes. It’s that simple and that complex, because variations are endless.” —David Chang, Momofuku cookbook.

What I love most about Chang’s approach to cooking in general and ramen in particular, is that he’s not elitist about it. He hasn’t ever claimed to make “authentic” ramen; he just makes ramen he loves to eat. His Momofuku ramen recipe gives you room to improvise and not feel guilty about it.

“Everyone says ramen is rigid; that it has to be one exact thing. It isn’t, and it doesn’t. Yes, this (recipe) is what we put into our ramen, but the most important thing is that you make it delicious, not that you make it exact: bean sprouts, chicken, tofu—there’s a world of stuff you can put in the broth. Make it taste good.” —David Chang, Momofuku cookbook.

What’s in a classic bowl of ramen?

Japanese ramen recipes vary widely, but the broth is usually made of pork bones and seaweed, the noodles are usually freshly made alkaline noodles, the protein is usually pork, and the toppings usually include nori, bamboo shoots, soft-boiled eggs, and green onions.

How to assemble an easy homemade ramen

Here’s a basic formula you can use to build any ramen-inspired bowls of soup.

• Start with broth: You can use store-bought or homemade chicken or vegetable broth. You will need 2 cups (500 ml) broth per serving;
• Enrich your broth: Deepen the flavor of your broth by seasoning it with your choice of soy sauce, miso, ginger, hot sauce, and so on;
• Pick your noodles: fresh or dried egg noodles, soba or udon noodles, or simply a humble square of dried ramen noodles;
• Add vegetables: bean sprouts, broccoli, spinach, carrots, corn, mushrooms, and so on;
• Top with protein: cooked chicken, shrimp, fish, poached egg;
• Garnish: sliced green onions, toasted sesame seeds, furikake, or anything else that will add a final layer of flavor and crunch.

How to make Momofuku ramen at home

Momofuku ramen isn’t your run-of-the-mill, instant ramen. Here’s how you can elevate homemade ramen to celebrity chef levels.

• Make David Chang’s pork broth from scratch (recipe below).

• Season the broth to taste. In his book, Chang states that “underseasoned broth is a crime.” He explains that Tokyo-style ramen broths are seasoned with “taré,” a seasoning sauce made with chicken drippings. Though he does provide a recipe to make Momofuku’s version of taré, it’s another lengthy process I’ve decided to skip at home. I created a shortcut version by combining Japanese soy sauce, mirin, and kosher salt (you’ll find the detailed ratio in the broth recipe, below.) You’ll need to train and trust your tastebuds to properly season ramen broth. Chang says he “likes it so it’s not quite too salty but almost.”

• Use quality noodles. Some ramen shops sell their homemade noodles; ask around in case your local shops do that. Some Asian grocery stores also sell handmade noodles, fresh or frozen. I like to use classic lo mein noodles, which are easy to find and what Momofuku served in their ramen up until they started making their own noodles from scratch.

• Add shredded meat—either pork or chicken works. I like to use the chicken that falls off the chicken legs I used to make the broth.

• Make soft-boiled ramen eggs. The yolks of ramen eggs have a uniquely “jammy” texture—they’re neither runny nor fully set. The egg white is also beige to light brown in color because the soft-boiled eggs are peeled then marinated in a combination of soy sauce and mirin. You can easily make ramen eggs at home—I’m including my recipe at the bottom of the post.

• Go the extra mile and make pickled shiitakes. This topping is bursting with umami and adds a really unique dimension to Momofuku ramen. There’s no reason why you wouldn’t make this extra component, really, because it reuses the dried shiitakes that soaked in the broth. No waste, and so, so much extra flavor!

• Top it off with classic garnishes—or be creative: Classic Momofuku ramen toppings include small squares of nori, sliced fish cakes (“naruto”—you can find these in the freezer section of Japanese or some Asian markets), bamboo shoots, and sliced green onions.

And there you have it: unforgettable ramen you made from scratch. While it may not taste exactly like the Momofuku ramen you’d be served in New York City—chefs always have special tricks up their sleeves—this homemade Momofuku ramen is a pretty darn impressive bowl indeed. The broth is bold and complex in flavor, even masculine in its over-the-top meaty way. I mean, who would think of replacing the classic seafood used in ramen broth with bacon, other than David Chang?

This homemade Momofuku ramen broth tastes luxurious: its richness coats your palate, but it’s not so cloyed with fat that you can’t finish your bowl. I find this broth to be balanced and easy to enjoy.

How long does it take to make Momofuku ramen at home?

From making the ramen broth to preparing the components, the process of making Momofuku ramen at home takes several hours. While you could definitely do it all in a day, I recommend spreading this process over two days. Upon resting, the broth will fully develop its flavors and taste even better the next day. This is exactly why it’s great that the recipe makes a big batch of broth. You’ll get to freeze the extra broth in portions and enjoy it in many delicious bowls to come.

Once the ramen broth is done, the important step in making ramen at home is the prep work. Once your broth is hot, your noodles are cooked, and the garnishes (protein and veggies) are ready, then it’s just an assembly line that leads to homemade ramen happiness.

What essential tools do I need to make Momofuku ramen at home?

While making the broth is a process, it doesn’t require any special tools. The one thing you absolutely need is a large stockpot, at least a 6-quart capacity. The original recipe produces 5 quarts of broth (!), but I’ve adapted it to fit the stockpot most people are likely to have in their kitchens. My adapted recipe produces 3 quarts (12 cups) of ramen broth, but the broth reduces down to that final amount, so you need room to add a lot more water and simmering ingredients.

If you have a very large stockpot on hand (12+ quarts), feel free to double the recipe to produce a larger quantity of ramen broth. As David Chang notes, the ramen broth “freezes nicely (…). Making less seems like a waste of time when you’ve got a pot on the stove.”

How to get started making Momofuku ramen at home

The recipes you need to make Momofuku ramen at home are right below. The two essential recipes at the ramen broth recipe and the assembly and serving instructions. Because making the ramen broth is a long process, I suggest printing the recipe, which will make it easier to refer to it throughout.

At the end of the post, you will also find recipes for the Pickled Shiitakes and Ramen Eggs, two additional components that will make your Momofuku ramen experience complete.

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How to Make Momofuku Ramen Broth

Want to recreate the Momofuku ramen experience at home? Following this step-by-step, detailed recipe will elevate your ramen game to celebrity chef levels.

Course dinner, Lunch, Main Course, Main dish, Soup

Cuisine American, Japanese

Keyword Broth, David Chang, Japanese Food, Kombu, Momofuku, Momofuku Ramen, Noodles, Nori, Pickled Shiitakes, Pork, Pork Broth, Ramen, Ramen Broth, Ramen Eggs, Ramen from Scratch, Shiitakes, Soup, Umami

Prep Time 30 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 6 servings (12 cups of ramen broth)

Author Marie Asselin, FoodNouveau.com

Ingredients

For the ramen broth

• 12 cups water
• 1 3 x 6-in (7.5 x 15 cm) piece of kombu (if the kombu you have is cut smaller, select enough pieces to approximately equal the recommended size)
• 1 cup dried shiitake caps (not sliced shiitakes)
• 2 lb bone-in chicken thighs and drumsticks
• 2 lb meaty pork bones (leg, shoulder, neck—whatever you can find at your local butcher shop)
• 8 oz smoked bacon
• 4 green onions, cut in 2-inch (5 cm) logs
• 1 small onion, cut in half
• 1 large carrot, peeled and chopped

Ramen seasoning

• 3 tbsp Japanese soy sauce (shoyu)
• 3 tbsp mirin (cooking rice wine)
• 1 tbsp kosher salt, or fine sea salt

US Customary - Metric

Instructions

For the ramen broth:

• Add the water to a large stockpot and set over high heat. Rinse the kombu under running water, then add it to the water. Bring the water to a simmer, then turn off the heat. Cover and let steep for 10 minutes.
• Fish out the kombu from the pot. See recipe notes, below, to learn how you can reuse this kombu in a quick salad. (If you do not want to reuse the kombu, discard it.)
• Rinse the dried shiitake under cold running water, then add them to the pot. Turn the heat back on to high heat, bring to a boil, then lower the heat. Simmer for 30 minutes.
• Using a slotted spoon, remove the skiitakes from the pot. Transfer the shiitakes to a bowl and save them to make Pickled Shiitakes (get this recipe at the bottom of my main Momofuku Ramen post.)
• Add the chicken thighs and/or drumsticks to the pot. Adjust the heat level to keep the broth at a gentle simmer. Using a spoon, skim and discard any froth or foam that rises to the surface of the broth while the chicken is simmering and replenish the water as necessary to keep the chicken covered throughout.
• After about 1 hour, test the chicken: the meat should pull away from the bones easily. If it doesn’t, simmer until you reach that stage. Using a slotted spoon, remove the chicken from the pot and transfer to a plate. Let the chicken legs cool for a bit, then pull all the meat off and save it to serve over the ramen later.
• While the chicken simmers, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the skin off the pieces of pork bones you’re using, if there’s any, but leave the fat on. Set the pork bones on the baking sheet and roast for 30 minutes, or until the bones are golden brown.
  
• Transfer the roasted pork bones to the broth. Add the bacon and adjust the heat level to keep the broth to a simmer. Using a spoon, skim and discard any froth or foam that rises to the surface of the broth and replenish with water to keep the broth at the same level throughout. After 45 minutes, fish out the bacon and discard it. Keep simmering the pork meat and bones for 1 hours, replenishing the water as needed. Add the green onions, onion, and carrot to the pot, and simmer for 1 hour more.
• Remove and discard spent bones and vegetables. Pass the broth through a fine mesh strainer lined with cheesecloth. Pour the broth back in the pot.
• In a small bowl, whisk together the ramen seasoning ingredients. If necessary, microwave the mixture for a few seconds to make sure the salt melts into the sauce.

Season the ramen broth:

• Stir about half of the ramen seasoning into the broth. Taste and adjust to your taste. Remember David Chang’s advice: the ramen broth should be “not quite too salty but almost.” The flavor of your ramen broth depends on the type of bones and the saltiness of the bacon you used, so taste, trust your instinct, and adjust as needed.
• STORAGE AND FREEZING INSTRUCTIONS: Store the ramen broth in airtight containers in portions (remember you’ll need 2 cups/500 ml per serving.) Refrigerate until cold. You can keep the ramen broth refrigerated for up to 4 days, or freeze it for up to 1 month (or more, if you have a chest freezer.)
• A layer of fat will float to the top of the ramen broth and harden as it cools. Do not discard the fat. This fat is what makes this broth so delicious and flavorful. This fat will melt back into the broth as you reheat it before serving.
• If you have limited storage capacity, you can save on space by simmering the broth further, until it is reduced by half. This means that you’ll store 1 cup (250 ml) broth per portion. Make sure to add a note on the container to remember to stir 1 cup (250 ml) water back into the broth (per portion) as you reheat it for service.
• Recipe adapted from David Chang, Momofuku cookbook.

Notes

HOW TO REUSE KOMBU: Recycle the kombu you used in the broth by turning it into a quick salad. Sliced the steeped kombu pieces thinly and transfer to a bowl. Drain and rinse a small can of bamboo shoots (6.7 oz/199 ml). Pat dry and add to the kombu. Add 1 tbsp (15 ml) toasted sesame oil, 1 tbsp (15 ml) rice vinegar, 1 minced garlic clove, 1 tsp (5 ml) Japanese soy sauce, 1/2 tsp (2 ml) granulated sugar, 1/2 tsp (2 ml) crushed red peppers, and a pinch of salt. Toss to combine. Enjoy right away, or refrigerate in an airtight container for up to 2 days.

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How to Assemble and Serve Momofuku Ramen

Learn how to serve chef-level ramen, at home.

Course dinner, Lunch, Main Course, Main dish, Soup

Cuisine American, Japanese

Keyword Broth, David Chang, Homemade Ramen, Momofuku, Momofuku Ramen, Noodles, Pork, Pork Broth, Ramen, Ramen Broth, Ramen Eggs, Ramen from Scratch, Umami

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1 serving (scale as needed)

Author Marie Asselin, FoodNouveau.com

Ingredients

PER SERVING:

• 2 cups ramen broth
• 6 oz fresh ramen noodles, or 3 oz (85 g) dried noodles of your choice
• ½ cup cooked meat (shredded chicken from the broth, shredded pork, or pork belly)
• ¼ to ½ cup seasonal vegetables, blanched (corn, bean sprouts, broccoli, spinach, carrots, etc.)
• 1 ramen egg sliced in half (get the recipe to make these at the bottom of my main Momofuku Ramen post)
• ¼ cup thinly sliced green onions (green and white parts)
• 2 3-in (7.5 cm) square pieces of nori (cut out from larger sheets)

Additional optional toppings

• Slices of fish cakes (“naruto”)
• Bamboo shoots
• Toasted sesame seeds
• Furikake

US Customary - Metric

Instructions

Prepare all the Momofuku ramen components:

• Bring the ramen broth to a simmer. Cook the noodles. Slice and blanch the vegetables. Slice the green onions. Get all the remaining components close to your workstation.
• Lay the noodles in the bottom of the serving bowl. Arrange the meat and the vegetables over the noodles. Ladle the broth over. Top with the halved ramen egg and the green onions. Tuck the nori about one-third of the way into one side of the soup, so they lean against the side of the bowl and stand up above the rim. Finish with the remaining toppings of your choice. Serve very hot.
• Recipe adapted from David Chang, Momofuku cookbook.

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Pickled Shiitakes

This recipe unveils a clever way to reuse the shiitakes used to make the Momofuku ramen broth. These pickled shiitakes are bursting with umami and add a really unique dimension to any ramen bowl.

Course Condiment, Side Dish, Snack

Cuisine Japanese

Keyword David Chang, Homemade Ramen, Japanese Food, Momofuku Ramen, Pickled Shiitakes, Ramen, Ramen from Scratch, Shiitake Mushrooms, Shiitakes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2 cups (500 ml)

Author Marie Asselin, FoodNouveau.com

Ingredients

• 2 cups rehydrated shiitakes from the ramen broth, or 1 cup/40 g dried shiitake caps steeped in boiling water for 30 minutes, then drained
• 1 cup ramen broth, or chicken broth
• ½ cup granulated sugar
• ½ cup Japanese soy sauce
• ½ cup sherry vinegar, or rice vinegar
• 1 3-in (7.5 cm) knob of fresh ginger, peeled and sliced

US Customary - Metric

Instructions

• Cut the rehydrated shiitakes into 1/4-in-thick (0.6 cm) slices (discard the stems if there were any).
• In a saucepan, combine the broth, sugar, soy sauce, vinegar, and ginger. Stir in the sliced shiitakes and bring to a simmer. Lower the heat and keep to a slow simmer for 30 minutes. Let the shiitakes cool in the pickling liquid.
• Discard the ginger slices. Transfer the shiitakes to a jar and cover with the pickling liquid. The pickled shiitakes are ready to eat immediately. They will keep, refrigerated, for 1 month. Serve with ramen or enjoy as a snack.
• Recipe adapted from David Chang, Momofuku cookbook.

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Easy Ramen Eggs

The yolks of ramen eggs have a uniquely “jammy” texture are they're beige to light brown in color because they're marinated in a combination of soy sauce and mirin. Learn how to can make this iconic ramen topping at home!

Cuisine Japanese

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 27 minutes minutes

Servings 2 ramen eggs (scale as needed)

Author Marie Asselin, FoodNouveau.com

Ingredients

• 2 eggs
• ¼ cup water
• 2 tbsp Japanese soy sauce
• 2 tbsp mirin (rice cooking wine)

US Customary - Metric

Instructions

• Place the eggs in a small saucepan. Fill the saucepan with water up to 1-in (2.5 cm) above the eggs. Set over high heat and bring to a boil. Lower the heat and simmer for exactly 7 minutes.
• While the eggs cook, fill a bowl with cold water and add ice to make it extra cold. When the eggs are done, immediately transfer them to the ice water bath and leave to cool for 10 minutes.
• In a small, resealable plastic bag, combine the water, soy sauce, and mirin. Carefully peel the eggs and transfer them to the marinade. Close the bag, making sure to remove all the air from the bag before you seal it. Refrigerate the eggs overnight, making sure the eggs remain completely submerged in the marinade (you can place the bag in a small container to force it to stand up.) Use within 4 days.

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I don’t think I could go through winter without soup. I live in a city where winters are long, snowy, and extremely cold, and though I’ve become an expert at layering (even when I stay inside all day) and I rely on my trusted heated footrest to keep me warm at my desk, sometimes the cold goes straight to my bones. The only things that can really help me in those times are bottomless coffees and piping hot bowls of soup.

From quick lentil soup, to cheesy French onion soup, to oh-so-satisfying bowls of ramen, I love ALL soups with my whole heart. Growing up, the soup my mom made most often was minestrone. The minestrone my mom made was rich with veggies, beans, and pasta, which made it super hearty and nutritious. I remember when I was younger, I wasn’t so fond of the beans in the soup, but my love for minestrone grew as I did, and now it’s one of my favorite wintertime bowls of comfort.

I’m not sure my mom knew it back then, but minestrone isn’t a single, specific soup. The name of the soup, minestrone, comes from the Italian term minestra, which means, quite simply, “soup.” In Italian, several terms are used to designate soup: from zuppa, for a simple tomato soup, to minestrone, which is the most substantial type of soup. Minestrone is filled with vegetables and sometimes includes rice or pasta. It is always very thick and stew-like.

There is no set recipe for minestrone. Indeed, minestrone was born out of necessity and was traditionally made out of whatever vegetables were available, with the addition of beans to make it more nutritious. This means you could name any vegetable soup a minestrone and adapt the ingredients you use to follow the seasons. A spring minestrone can be made with fresh peas, leeks, and fennel; a summer minestrone could include green beans, zucchini, and fresh tomatoes and could be served, perhaps, with a spoonful of homemade pesto on top; and a fall minestrone would for sure feature squash.

Winter minestrone is the heartiest variety of minestrone. Filled with vegetables that traditionally keep through the winter, such as onion, carrots, and potatoes, and enriched with bitter greens and beans, winter minestrone is a literal meal in a bowl. My recipe for winter minestrone is inspired by the soup my mom used to make, with the addition of a few clever flavor boosters, such as pancetta and parmesan rind.

Speaking of parmesan rind! If you buy wedges of Parmigiano-Reggiano, never ever throw away the rinds. Once you’ve used all the cheese, collect the rinds in a resealable plastic bag or an airtight container in the freezer to use later. A single piece of rind adds a ton of flavor and depth to minestrone. It’s a great way to upgrade store-bought beef, chicken, or vegetable broth!

Helpful Tips for Making Winter Minestrone

Can I freeze winter minestrone?

Winter minestrone is a soup you can and should make ahead of time. The flavors of this hearty soup fully develop after an overnight rest. So go on and make a double-batch: you can then freeze winter minestrone in portions and enjoy it for icy weeks or months to come.

Can I add other types of vegetables in winter minestrone?

Absolutely! Do as the Italians would and use whatever you have on hand. Frozen green peas, green beans, squash, and even broccoli or cauliflower florets would all make fine additions to winter minestrone.

Can I use dried beans instead of canned beans in winter minestrone?

Of course, you can! Soak 1/2 cup (125 ml) of dry beans of your choice overnight, then add them to a saucepan and cover with water. Bring to a boil, then simmer the beans until tender, 45 minutes to 2 hours, depending on the variety. Drain and add to the winter minestrone when the recipe says to add in the canned beans.

How can I make a vegan winter minestrone?

Easy peasy! Simply omit the pancetta and parmesan from the recipe, and make sure to use vegetable broth. Serve vegan winter minestrone sprinkled with nutritional yeast for a lovely boost in flavor.

Print

Winter Minestrone

This hearty winter minestrone is filled with vegetables, greens, and beans, which makes it a literal meal in a bowl. This is the soup you need to keep warm during the cooler season!

Course Appetizer, Appetizers, Lunch, Soup

Cuisine Italian

Keyword Beans, Comfort Food, Freezer-Friendly, Italian Cuisine, Italian Food, Italian Recipe, Italy, Legumes, Make-Ahead, Minestrone, Pancetta, Parmigiano Reggiano, Vegan Option

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

• 2 tbsp extra-virgin olive oil
• 2.5 oz diced pancetta (½ cup)
• 1 small onion, minced
• 1 celery rib, diced
• 1 large carrot, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 4 cups beef stock
• 2 cups water
• 28 oz diced tomatoes (1 large can)
• 19 oz Roman (borlotti) beans, red kidney beans, or cannellini beans, rinsed and drained
• 1 medium-sized potato, cut into 1/2-in (1 cm) dice (about 1 cup/250 ml)
• 1 piece of Parmigiano-Reggiano rind (see note)
• 1 tsp kosher salt, or fine sea salt
• 1/2 tsp each: dried oregano and dried thyme
• Freshly ground black pepper
• 2 cups finely chopped kale, Swiss chard, or spinach
• 2.5 oz short dry pasta, such as ditalini (about ½ cup)

To serve (optional)

• Top quality extra-virgin olive oil
• Grated Parmigiano-Reggiano
• Fresh Italian parsley

US Customary - Metric

Instructions

• In a large pot set over medium heat, heat the olive oil. Add the pancetta and fry until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the onion, celery, and carrot to the pot and cook, stirring from time to time, until the vegetables are soft, about 10 minutes. Add the garlic and bay leaves and cook, stirring, for 1 minute more. Add the beef stock, water, diced tomatoes, beans, potato, Parmigiano-Reggiano rind, salt, oregano, thyme, and some black pepper. Stir to combine, then bring to a boil. Lower the heat and simmer for 20 minutes. Stir in the greens and dry pasta and keep cooking for 15 minutes.
• SERVING: Fish out the Parmigiano-Reggiano rind out of the soup. To make winter minestrone truly special, garnish each serving with a drizzle of olive oil, a dusting of Parmigiano-Reggiano, and a few leaves of Italian parsley. Serve with crusty bread.
• STORAGE: Divide the winter minestrone between airtight containers and refrigerate for up to 4 days, or freeze for up to 1 month.
• DAIRY-FREE OPTION: To make dairy-free minestrone, omit the parmesan from the recipe. Serve dairy-free winter minestrone sprinkled with nutritional yeast for a lovely boost in flavor.
• GLUTEN-FREE OPTION: To make gluten-free minestrone, use gluten-free short dry pasta.
• VEGAN OPTION: To make vegan winter minestrone, omit the pancetta and parmesan from the recipe, and make sure to use vegetable broth. Serve vegan winter minestrone sprinkled with nutritional yeast for a lovely boost in flavor.

Notes

If you buy wedges of Parmigiano-Reggiano, never throw away the rinds! Once you’ve used all the cheese, collect the rinds in a resealable plastic bag or an airtight container in the freezer to use later. A single piece of rind adds a ton of flavor and depth to Italian wedding soup. If you don’t have saved rinds but have a wedge of Parmigiano-Reggiano on hand, you can simply cut off the rind to add it to the soup. If you don’t have either, you can simply omit it from the recipe.

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If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Hearty Winter Minestrone appeared first on Food Nouveau.

With modern logistics and a global economy, it’s possible to get almost anything any time of year here in North America—including asparagus. And yet, there is nothing like fresh, locally grown spring asparagus.

Whether it’s green or white asparagus, chefs and home cooks all over the continent look forward to the day they can get that first batch of tender spring shoots in their kitchen. Oh, what will they do with it? The possibilities are endless!

But to inspire you and help you narrow it down, I’ve rounded up 30 of the most delicious fresh asparagus recipes from around the web.

One of the easiest things to do with fresh asparagus is whip up a simple salad with a tangy dressing or some salty cheese that will highlight the asparagus flavor. Shaved Asparagus Salad with Burrata or a Lemony Asparagus Tomato Salad are just two you can try.

Asparagus also works beautifully in a tart or egg dish, making it a staple for spring brunches, Easter celebrations, or Mother’s Day. Make classic Eggs Benedict and serve the dish with bright green asparagus, or whip up a Baked Asparagus Frittata with Goat Cheese.

Pasta and risotto are classic ways to use asparagus. Embrace the season (and minimize food waste) with Springtime Penne with Asparagus Stem Pesto or make a simple Lemon Asparagus Risotto.

Toss asparagus into your favorite stir fry or sheet pan dinner—it’s a perfect companion to salmon or chicken! You can also try a luscious asparagus soup to start dinner or enjoy it for a light lunch.

But perhaps one of the best ways to enjoy asparagus is to make it the star attraction, such as in a classic yet simple Lemon Butter Asparagus dish or a beautiful plate of Asparagus with Gribiche Dressing.

However you choose to enjoy this fleeting spring treat, make the most of it while it lasts! These 30 asparagus recipes will help you do just that.

Asparagus Pasta and Risotto Recipes

1. Lemon Asparagus Risotto

by Food Nouveau

This creamy asparagus risotto combines zesty lemon with the iconic, bright green spring stalks. A delightful dish for special nights, but quick enough for weeknights, too!

2. Springtime Penne with Asparagus Stem Pesto

by Simple Bites 

This bright springtime penne dish is a low-waste, vegetarian recipe that highlights Mediterranean ingredients. The recipe can be adapted to use pantry staples such as artichokes or olives and produce ends.

3. Asparagus and Lemon Pasta

by Dishing Out Health 

This Asparagus and Lemon Pasta features a light, garlicky cream sauce and is topped with crispy lemon-basil panko. This Spring-forward, simple pasta dish is bursting with bright flavors. Ready in just 30 minutes!

4. Asparagus Macaroni and Cheese

by Recipes from a Pantry by Bintu 

This Asparagus Mac and Cheese recipe is the perfect dish for those days when you just want something simple but incredibly satisfying. It’s made with everyday ingredients, vegetarian, and a great comfort meal!

5. Northern Italian Asparagus Pasta

by The Pasta Project 

This Northern Italian asparagus pasta recipe is a delicious version of a typical Venetian way to combine asparagus with pasta. The recipe tosses beautiful asparagus tips with the pasta and blends the ends to use as a sauce. Genius!

6. Superfast Fresh Asparagus and Tuna Pasta

by Food Nouveau

This superfast yet scrumptious tuna and asparagus pasta dish comes together in minutes. Enjoy it hot or as a cold pasta salad!

Asparagus Egg Dishes and Tart Recipes

7. Foolproof Eggs Benedict with Prosciutto and Asparagus

by Food Nouveau 

This foolproof eggs benedict recipe with prosciutto and asparagus contains tips and an easy blender hollandaise sauce to breezily make the popular brunch dish at home! 

8. Asparagus Tart

by House of Nash Eats 

Featuring delicious tender-crisp asparagus on a flaky, buttery puff pastry crust with plenty of cheese and Dijon mustard, this easy Asparagus Tart is casually elegant and perfect for brunches, showers & parties, potlucks, and more.

9. Asparagus Omelette Soufflé

by Running to the Kitchen

This asparagus omelette soufflé is a light and fluffy breakfast bursting with fresh spring ingredients like asparagus, green onions, and creamy tart goat cheese.

10. Asparagus Frittata

by The Petite Cook

Bursting with flavor, this classic Italian asparagus frittata is the perfect spring recipe for a quick delicious meal!

11. Baked Asparagus Frittata with Goat Cheese

by Familystyle Food

This light and fluffy baked asparagus frittata recipe is made with egg whites, fresh asparagus, and soft goat cheese. It’s perfect as an appetizer, dinner, or brunch dish, as well as for your weekly healthy meal prep.

12. Spring Pizza with Pesto, Asparagus, and Fresh Lemon Zest

by Little Ferrano Kitchen 

Get ready for spring dinners with this spring pizza with pesto, grilled asparagus, and fresh lemon zest and basil. This pretty pie can be made on a pizza stone or outdoor grill!

Asparagus Side Dish Recipes

13. Asparagus with Gribiche Dressing

by Food Nouveau 

Gribiche dressing is a French condiment made with hard-boiled eggs and flavorful garnishes such as cornichons and capers. It’s the perfect dressing for fresh spring asparagus!

14. Oven-Roasted Asparagus, Whipped Ricotta, Honey

by Bacon is Magic

This oven-roasted asparagus dish is an easy recipe perfect for summer entertaining. Gooey, creamy, crunchy, salty, and sweet: your guests will go crazy for the flavors and textures in this casual dish!

15. Lemon Butter Asparagus

by Quiche My Grits 

Lemon Butter Asparagus is so yummy and versatile, it pairs well with just about any entree you can dream up. You won’t mind eating your veggies when you taste this delicious recipe!

16. Bacon Wrapped Asparagus

by Little Sunny Kitchen 

Bacon Wrapped Asparagus is a beautiful and elegant side dish that is simple to make and will impress your guests. Tender asparagus, wrapped with bacon and simply seasoned goes well with any main dish and is perfectly portioned for either a plated dinner or a family-style one.

17. Broiled Asparagus with Parmesan Cheese Sauce

by Delicious Little Bites 

Broiled Asparagus with Parmesan Cheese Sauce is the perfect side dish to serve all year long, but especially during the spring and summer months. This vegetarian recipe is easily completed in less than 15 minutes and provides a healthy dose of essential vitamins and minerals. The broiling technique used to cook the asparagus ensures a tender, crunchy and vibrant dish.

18. Soft-Boiled Egg and Fresh Asparagus Tartine

by Food Nouveau

This asparagus tartine combines thinly sliced asparagus with a runny egg and hummus to create a colorful, hearty, easy lunch!

Asparagus Salad Recipes

19. Lemony Asparagus Tomato Salad

by Running to the Kitchen 

This asparagus tomato salad is bursting with bright lemon flavor. Topped with sharp parmesan and fresh basil it’s the perfect way to ring in the spring season.

20. Shaved Asparagus Salad with Burrata

by Dish ‘n’ the Kitchen 

Stunning and elegant, this verdant Shaved Asparagus Salad is packed with fresh herbs and late spring vegetables. Serve it with a creamy ball of fresh burrata and a simple vinaigrette.

21. Radish, Watercress, and Asparagus Salad

by Veggilicious 

Perfectly seasonal, this tasty radish, watercress, and asparagus salad makes the most of spring ingredients. Served with a lemony dressing.

22. Orzo Pasta Salad with Asparagus, Lemon and Chickpeas

by Familystyle Food 

This easy, flavorful Mediterranean orzo pasta salad recipe combines crunchy feta cheese, chickpeas, and lots of lemon. Perfect for picnics, potlucks, and delicious spring lunches and brunches!

23. Asparagus Salad with Tomatoes and Basil

by Windy City Dinner Fairy 

This asparagus salad with tomatoes and basil is the light and bright dish you need for spring! Perfect for a light lunch or fresh appetizer.

24. Roasted Asparagus with Egg and Parmesan Salad

by Maple and Mango 

This delicious warm Spring salad recipe combines roasted asparagus, egg with oozing yolks, parmesan shavings, and toasted pine nuts. It’s a beautiful salad you can serve for breakfast, brunch, and lunch!

Asparagus Recipes with Meat or Fish

25. Baked Chicken and Asparagus

by Familystyle Food 

Enjoy this quick and tasty chicken and asparagus recipe that’s ready to eat in about 30 minutes! This easy one-pan meal pairs baked boneless chicken breasts and fresh asparagus spears with a lemony, creamy pan sauce. Serve with pasta or all by itself for a low-carb dinner.

26. Asparagus Stuffed Chicken Breast

by Budget Delicious 

Asparagus stuffed chicken breast is easy to make with only a handful of ingredients. This one-pan dinner is a filling and satisfying chicken recipe that everyone will love!

27. Cashew Chicken Stir-Fry

by Food Nouveau 

This aromatic cashew chicken stir-fry is good for you, yet it’s also as flavorful as any fat- and sodium-loaded take-out number. This dish comes together in flash, making it a perfect weeknight meal!

28. Sheet Pan Salmon, Lentils, and Asparagus

by My Kitchen Love 

This healthy, quick, and effortless Sheet Pan Salmon, Lentils, and Asparagus recipe makes an easy meal prep dish or a healthy dinner option for busy families.

Asparagus Soup Recipes

29. Asparagus Soup with Cream and Chives

by Nourished Kitchen 

This elegant, bright green asparagus soup is creamy but light, and rich with the grassy green herbaceous flavor of the spring stalk and aromatic leeks.

30. Chilled Asparagus and Leek Bisque

by The Roasted Root 

Chilled asparagus and leek bisque is a refreshing, healthy soup perfect for spring and summer entertaining.

The post 30 Fresh Asparagus Recipes to Celebrate Spring appeared first on Food Nouveau.

It always seems to me like savory lemon dishes don’t get the same amount of love as their sweet lemon counterparts and that is a culinary shame!

If there is one ingredient you need to have in your fridge at all times, it’s a lemon—or 3 or 4! When you have lemons, you can turn almost anything in your fridge or pantry into a zesty, aromatic, flavorful meal.

Lemon pairs beautifully with so many ingredients, from pasta and vegetables to seafood and meats. Can you imagine a world without lemon garlic butter drizzled generously over a skewer of shrimp, a dish of asparagus, or a bed of noodles? It’s not a world I want to contemplate!

Instantly brighten up a salad or veggies with a squeeze of lemon. Highlight the delicate flavors of your favorite fish with lemon butter. Add depth to your soups and pasta with a sprinkle of lemon zest. Adding a touch of acidic lemon to a rich dish has the power to perfectly balance flavors and textures, making it a delight for your tastebuds!.

And don’t forget condiments! Having a bottle of lemon vinaigrette or a jar of preserved lemons in the fridge is a quick way to add a hit of bright lemon flavor to your cooking.

When you have lemons, you have options! And these 30 savory lemon dishes will give you lots of cooking inspiration.

Pssst… If you love adding a splash of citrus to your savory dishes as much as I do, be sure to check out my Citrus Savory Delights ebook, which is filled with 16 well-loved and meticulously tested savory citrus recipes!

Lemon Pasta and Risotto Recipes

1. Spaghetti al Limone (Creamy Lemon Spaghetti)

by Food Nouveau

Spaghetti al Limone will please all fans of mac’n’cheese and Cacio e Pepe! This easy, 5-ingredient recipe is rich, zesty, and utterly satisfying to eat. Dig in as is, or fold in veggies and/or proteins for a heartier dish!

2. Lemon Water Spaghetti

by The Pasta Project

This divine lemon water spaghetti is based on a recipe by Neapolitan Michelin star chef, Peppe Guida. With just 3 ingredients and some good olive oil, you can create a plate of pasta your guests will never forget.

3. Garlic Lemon Pasta with Roasted Shrimp

by Frugal Mom Eh!

This quick and easy lemon pasta recipe is super fresh and delicious. It’s an utterly family-friendly recipe!

4. Lemony Broiled Cauliflower Pasta

by Food Nouveau

This easy broiled cauliflower pasta dish combines enticing flavors and textures to create a simple, satisfying, vegetarian weeknight meal.

5. Lemon Asparagus Risotto

by Food Nouveau

This creamy lemon asparagus risotto combines zesty lemon with the iconic, bright green spring stalks. A delightful dish for special nights, but quick enough for weeknights, too!

Meat-Centric Lemon Recipes

6. Roasted Lemon Chicken (Pollo Al Limone)

by What a Girl Eats

Roasted lemon chicken is one of the easiest savory lemon recipes ever. Everyone should know how to make a basic roasted chicken! This is the Italian version, Pollo Al Limone. Three simple ingredients produce the moistest and most flavorful chicken ever!

7. Chicken Tenders (Lemon Garlic Butter)

by Recipes from a Pantry by Bintu

This lemony chicken tenders recipe is one of the best ways to make chicken strips at home. Flavorful and versatile chicken tenders cook fast and are ready to serve in just 15 minutes!

8. Lemon Chicken Skewers

by The Petite Cook

Looking for a quick, healthy meal ready in less than 30 minutes with 5 ingredients only? Look no further, these tasty lemon chicken skewers are awesomely gluten-free, dairy-free, and loaded with flavor!

9. Sheet Pan Lemon Pepper Chicken

by Thrifty Jinxy

This zesty lemon chicken sheet pan dinner combines with French green beans and potatoes to make a delicious sheet pan dinner seasoned with lemon pepper that’s perfect for any night of the week.

10. Za’atar Grilled Chicken Drumsticks + Lemon Yogurt Sauce

by Killing Thyme

These super garlicky, crowd-pleasing za’atar grilled chicken drumsticks slathered in tangy lemon yogurt sauce will leave your loved ones begging for the recipe!

11. Caramelized Lemon Meatballs

by Food Nouveau

The recipe for these zesty caramelized lemon meatballs is adapted from a Tuscan family recipe. Best enjoyed with a side of pasta and roasted broccoli rabe!

12. Lemon Cardamom Meatballs with Garlic Tahini Sauce

by Heartbeet Kitchen

These delicious lemon cardamom meatballs are made with fresh lemon and aromatic cardamom, which makes them bright and flavorful. The creamy tahini sauce is worth making this dish alone!

13. Veal Escalopes in Lemon Sauce

by Where Is My Spoon

These incredibly tender veal escalopes are served with a bright lemon sauce. A classic Italian dish–Scallopine al Limone, it’s simple and delicious, and it’s made with only four ingredients.

Lemon Fish and Seafood Recipes

14. Lemon Garlic Butter Shrimp with Chilies

by Killing Thyme

These lemon garlic butter shrimp are the perfect complement for grilled meats and pasta. Its flavors are bright and garlicky and the prep is uncomplicated.

15. Lemon Salmon 

by The Clean Eating Couple

This easy lemon salmon recipe is perfect for a quick dinner. Learn how to make lemon salmon in one pan that is healthy and delicious!

16. Sole in Lemon Butter Sauce (Sole Meunière)

by Vikalinka

Sole Meuniere recipe is an absolute classic but did you know you don’t have to be a classically trained chef to master it? It’s incredibly simple and quick. Learn how to make this savory lemon recipe and impress your guests with its elegant flavors!

Lemon Appetizer and Soup Recipes

17. Greek Lemon Chicken Soup (Kotopoulo Soupa Avgolemono)

by The Greek Foodie

This Greek lemon chicken soup is delicious and can be used for healing purposes—or quite simply for pure comfort and delight. Avgolemono is a much-loved traditional Greek soup!

18. Zucchini Lemon Ricotta Crostini

by Three Olives Branch

These easy lemon ricotta crostini bring light and fresh flavors to an elegant appetizer recipe. Serve these to your guests and watch them disappear from the plate in record time!

19. Honey Butter Baked Lemon Pepper Wings

by Dish’n the Kitchen

These baked lemon pepper wings are crispy zesty chicken wing perfection! Simply bake them in your oven, then glaze with a melted butter honey sauce.

Lemon Salad and Side Dish Recipes

20. Greek Lemon Potatoes with Garlic & Oregano 

by The Greek Foodie

These delicious Greek lemon potatoes with garlic and oregano will be the star at your next dinner party. Easy to make with few ingredients, they are the perfect side to a chicken or lamb roast or anything grilled.

21. Lemon Herb Roasted Potatoes and Asparagus

by My Kitchen Love

Lemony roasted potatoes are a deliciously wholesome side dish. The addition of bright green asparagus makes the dish truly elegant!

22. Meyer Lemon Roasted Carrot Strings with Lemon Garlic Sauce

by Running to the Kitchen

These roasted carrot strings are bright, fresh, and zesty with a little bit of crunch. This bright salad is a really fun, delicious way to eat your carrots!

23. Sauteed Green Beans with Lemon and Garlic 

by The Food Blog

Sautéed green beans are a simple, delicious side dish. When you add lemon and garlic, green beans shine so bright! These lemony green beans are equally perfect as a side for a family dinner or served as part of a fancy feast.

24. Lemon Broccoli with Beans and Bacon

by A Farmgirl’s Dabbles

This recipe for lemon broccoli with beans and bacon is an easy great northern dish that combines roasted broccoli, chewy-crisp bites of bacon, and a squeeze of fresh lemon. It’s humble, yet truly stunning!

25. Lemon Kale Salad

by Feasting Not Fasting

This is the best kale salad you’ll ever have! This quick and easy savory lemon recipe has kale. pistachios, cranberries, and parmesan all tossed in a zippy lemon vinaigrette.

Lemon Condiment and Dressing Recipes

26. Lemon Olive Oil

by Champagne Tastes

This easy lemon olive oil is a quickly infused oil made with lemon zest and fresh herbs, and it’s perfect in salad dressings or to add flavor to meats, fish, and seafood. Make a big batch and freeze it in portions to use year round!

27. Preserved Lemons

by Craving Something Healthy

When life gives you lemons, preserve them—and enjoy them in savory dishes all year long! This unfussy savory lemon recipe will show you how to create an incredibly aromatic condiment you can use countless ways.

28. Zesty Preserved Lemon Tahini Salad Dressing

by Dish’n the Kitchen

This bright and zesty tahini salad dressing features aromatic preserved lemons. Drizzle it over a simple green chopped salad or a grain-  or legume-based salad.

29. Anchovy Lemon Vinaigrette

by The Devil Wears Salad

Salty, tart, and strong in flavor, this Anchovy Lemon Vinaigrette is not for the faint-hearted! A real flavor bomb, this salad dressing packs a punch.

30. Herby Lemon Vinaigrette

by A Farmgirl’s Dabbles

This homemade lemon vinaigrette recipe is loaded with bright flavors. Incredibly versatile, it promises to brighten any and all salads, year-round!

Savory Citrus Delights Cookbook

Love savory citrus recipes? Then you’ll love my Savory Citrus Delights Cookbook! Discover zesty variations on timeless classics, create colorful, nutritious lunches, and expand your weeknight dinner repertoire with aromatic, creative dishes the whole family will love. Savory Citrus Delights is a 16-recipe downloadable eBook that comes in a handy, “save it everywhere” PDF format! LEARN MORE

The post Zesty & Bright: 30 Savory Lemon Recipes, from Meats and Pasta to Salads and Side Dishes appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

When wooden clementine crates arrive at my local market, I know two things are right around the corner: winter and citrus season! In my mind, both go hand in hand, in more ways than one. Citrus fruits have long been my secret weapon against winter blues; the coldest, darkest day is no match for the uplifting power of citrus fruits. Feeling down or sleepy? Just peel a clementine and feel your senses instantly wake up to the tiny fruit’s incredible aroma filling the room.

We go through countless clementine crates over the cold season not only because we eat them as a snack every day but also because I just love to cook and bake with them. I find that clementines translate really well in prepared dishes because their flavor and aroma are so concentrated and powerful. I love to use them in sweet things, such as cookies, cupcakes, French macarons, and sweet condiments, but lately, I’ve been using them in savory dishes more and more. Clementines are a great substitute for classic oranges: I find they add more aroma and complexity to dishes, both sweet and savory.

Of course, you can make this bright Orange Carrot Soup even if you can’t get your hands on clementines—oranges are in the recipe title, after all! This super creamy, dairy-free Orange Carrot Soup uses tons of carrots to provide you with a wintertime vitamin boost, oranges (or clementines!) for a bright flavor uplift, and tahini for a nutty, rich creaminess. I think soups are always more interesting with toppings, so I like to serve this soup sprinkled with pistachios, sesame seeds to echo the flavor of the tahini, and some fresh coriander leaves. You can of course forgo the garnishes, or quite simply use whichever fresh herbs and crunchy things you have on hand.

This Orange Carrot Soup freezes really well so you might as well make a double or triple batch and enjoy it all through the cold season!

Savory Citrus Delights Cookbook

Love savory citrus recipes? Then you’ll love my Savory Citrus Delights Cookbook! Discover zesty variations on timeless classics, create colorful, nutritious lunches, and expand your weeknight dinner repertoire with aromatic, creative dishes the whole family will love. Savory Citrus Delights is a 16-recipe downloadable eBook that comes in a handy, “save it everywhere” PDF format! LEARN MORE

Print

Orange Carrot Soup

This citrusy, vitamin-packed Orange Carrot Soup brightens up the gloomiest winter days. The easy topping of pistachio, sesame, and coriander leaves adds crunch and color!

Course Appetizer, Appetizers, Lunch, Soup

Keyword Citrus, Citrus Fruits, Clementine, Dairy-Free, Easy Appetizer, Easy Recipe, Healthy, Orange, Orange Juice, Pistachio, Pistachios, Sesame Seeds, Soup, Tahini, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

For the Orange Carrot Soup

• 1 tbsp extra-virgin olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 2 lb carrots, peeled and chopped
• 4 cups vegetable stock
• 1 tsp kosher salt
• 1 Navel orange, zested, then peeled and chopped (see note)
• ¼ cup tahini (ground sesame paste)

To Serve (optional)

• Crushed pistachios
• Toasted sesame seeds
• Fresh coriander leaves

US Customary - Metric

Instructions

• For the Orange Carrot Soup: In a large pot set over medium heat, add the olive oil and onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the garlic, coriander, and turmeric, stir and cook until fragrant, about 1 minute. Add the carrots, vegetable stock, and salt, then increase the heat and bring to a boil. Lower the heat, half-cover, and simmer for 25 minutes, or until the carrots are very soft.
• Add the orange zest and pieces and the tahini to the pot. Transfer the mixture to a blender to process until completely smooth, or use a stick blender to process the soup straight in the pot. Taste and adjust the seasoning, if needed.
• SERVING: Generously garnish each serving with crushed pistachios, toasted sesame seeds, and fresh coriander leaves.
• STORAGE: Store the soup in airtight containers. Refrigerate for up to a week, or freeze for up to three months.
• NOTE: You can substitute clementines, tangerines, or mandarins for the oranges. Simply gather about 1 tbsp (15 ml) zest and 1 cup (250 ml) chopped flesh from the citrus of your choice and use as indicated in the recipe.

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If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

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I’m a huge soup lover: I love any and all types of soups, from minestrone to ramen, and I enjoy them year-round, even in the heart of summer. But the moment I crave a hot bowl of soup the most is when fall comes back around. As temperatures get chillier, the need for comfort food comes back.

I especially love hearty soups, not only because I find them the most comforting, but also because they become an easy meal all on their own. I like to pack my hearty soup recipe with proteins, from beans to chicken, but I have a soft spot for meatballs. The idea for this soup came to me as I was thinking of Indian curries, which I love, but especially the ones made with lamb. It seemed to me that using one of fall’s quintessential vegetables—squash—combining it with easy lamb meatballs and flavoring it with curry would create an amazingly aromatic, satisfying soup. Let me tell you: I wasn’t wrong!

This curried squash soup produces 12 servings and freezes beautifully. Serve it with crusty bread or warm naan and a green salad and you’ve got a complete, healthy meal to enjoy on a cool night. My favorite way to enjoy this heart-warming curried squash soup is curled up on the couch, wrapped up in my favorite blanket!

Helpful Tips for Making Curried Squash Soup with Lamb Meatballs

• Switch up the squashes: Any variety of squash works in this soup: pumpkin, butternut, buttercup, and acorn all fit the bill. Use your favorite, or whichever you have on hand. As a prep shortcut, you could also buy a bag of frozen squash cubes and use it in this soup.

• Do the prep: This soup uses a ton of veggies so there’s a bit of prep involved. Since the soup will be purred, the veggies don’t need to be all nicely diced though. Just make sure to chop the veggies roughly the same size to make sure they cook evenly.

• Make-ahead: This recipe yields 12 servings. Freeze it in portions and you’ll get to enjoy comforting dinners to many busy weeknights to come.

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Curried Squash Soup with Lamb Meatballs

This heart-warming curried squash soup combines Indian-inspired spices with aromatic lamb meatballs. It's the perfect soup for cooler nights!

Course Lunch, Main Course, Main dish, Soup

Keyword Butternut Squash, Cumin, Curry, Indian-Inspired, Lamb, Meatballs, Spiced, Turmeric

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

For the soup

• 2 tbsp extra-virgin olive oil
• 1 medium leek, chopped (white and pale green part only)
• 4 cloves garlic, grated or minced
• 1 tbsp Madras curry powder or regular curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 4 cups 1-in (2.5 cm) cubes of peeled and seeded squash (butternut, acorn, pumpkin, buttercup) (about 1 3/4 lb/800 g)
• 1 large sweet potato, peeled and diced (about 1 lb/454 g)
• 1 head of cauliflower cut into florets
• 2 large carrots peeled and chopped
• 6 cups chicken stock
• 2 cups water
• 2 tsp kosher salt or fine sea salt

For the meatballs

• 2 lbs ground lamb
• 2 cloves garlic, grated or minced
• 1 tsp ground cumin
• 1 tsp Madras curry powder or regular curry powder
• 1 tsp jarred ginger paste or freshly grated ginger
• 1 tsp kosher salt or fine sea salt
• Freshly ground black pepper
• 2 tbsp extra-virgin olive oil

To serve (optional)

• Croutons
• Fresh coriander

US Customary - Metric

Instructions

• In a large pot set over medium heat, heat the olive oil. Add the leek and cook, stirring, until soft, about 6 minutes. Add the garlic and cook for 1 minute. Add the curry powder, cumin, and turmeric, and cook, stirring, until aromatic, 30 seconds to 1 minute. Add the squash, cauliflower, sweet potato, and carrots and stir to coat with the spices, then add the chicken stock, water, and salt, and stir to combine, scraping down the bottom of the pot to make sure all that flavor gets into the soup.
• Increase the heat to high to bring the curried squash soup to a boil, then lower the heat simmer, uncovered, 30 minutes.
• While the soup is simmering, prepare the meatballs: in a large bowl, combine the ground lamb with the garlic, spices, salt, and pepper, being careful not to overmix (which would lead to dense meatballs.) Roll the lamb mixture into 1-in (2.5 cm) meatballs. In a large nonstick saute pan set over medium heat, heat the olive oil, then add the meatballs and cook, moving the meatballs around from time to time, until browned on all sides (about 8-10 minutes total.) Depending on the size of saute pan you have, you might need to brown the meatballs in two or more batches. Set the browned meatballs aside.
• Use a stick blender to puree the soup right in the pot, or transfer it to a stand blender to puree it in batches. Return the pureed soup to medium heat. Add the meatballs and simmer for 10 minutes to incorporate flavors. Taste and adjust seasoning if needed.
• SERVING: Serve the soup hot, garnished with croutons and fresh coriander.
• STORAGE: Let the soup cool to room temperature. Refrigerate in airtight containers for up to 3 days, or freeze for up to 1 month.

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If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

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I first made Soupe au Pistou after stumbling upon a recipe by David Lebovitz, and I’ve made it countless times since. It has become my quintessential summer soup: it’s light-bodied, filled with seasonal veggies (the soup will make great use of your CSA basket!), and topped with a delicious condiment you’ll fall in love with. In case you’re wondering, pistou is the French answer to pesto, with the difference that it usually contains a fresh tomato and no nuts. I say “usually,” because, like all traditional recipes, the ingredients used vary from one family and region to the next.

If you’re curious to learn more about the origins of Soupe au Pistou and why it’s so near and dear to the hearts of the French, pick up a fascinating book written by my friend Ann Mah: Mastering the Art of French Eating: Lessons in Food and Love from a Year in Paris. Ann has a full chapter dedicated to the recipe, and she tells the story of how she managed to get herself invited to the kitchen of the lady responsible for the Soupe au Pistou festival held in the town of Bonnieux, in Provence, where the soup originates. While chopping hundreds of pounds of vegetables (they were making soup for the whole village!), Ann is schooled by the group of local ladies that first look upon her with suspicion—“What is an American woman doing in our kitchen?”—and then warm up to her curiosity and enthusiasm. It’s a fun story that highlights the importance of culinary traditions.

Now back to my version of the soup: I have to admit that I used to often make this soup using canned beans because I always forgot to soak the beans overnight. But now that I’ve discovered the quick-soaking method, I’m back at using dry navy beans every time! Dry navy beans provide a better texture to soupe au pistou, so if you can swing the extra hour the quick-soaking method requires, by all means, go the traditional route. (You’ll find instructions to quick-soak navy beans in the recipe below.)

What’s the difference between French pistou and Italian pesto?

Ever thought pistou and pesto were one and the same, but from different countries? Not quite! But the difference is quite subtle: pistou does not contain pine nuts, and the cheese is optional, too. There probably are as many pistou recipes as there are French cooks, but I like mine like Julia Child made hers: with a bit of tomato flesh blended in, which adds a nice touch of acidity.

How to store pistou to prevent it from browning

When you store pistou in a jar, pour a thin layer of olive oil to fully cover the top of the pistou before closing the jar. This creates an airtight seal and prevents pistou from browning. 

Can pistou be frozen?

Absolutely! Store pistou in a container that will hold it tightly, cover with olive oil as advised above, then freeze for up to 3 months. Frozen pistou will thaw overnight in the fridge, or within 1 hour at room temperature.

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Soupe au pistou (French Summer Vegetable Soup)

Soupe au Pistou is a classic French soup that makes the most of fresh summer vegetables and herbs. You'll want to enjoy that pistou by the spoonful!

Course Appetizer, Appetizers, Lunch, Main Course, Main dish, Soup

Cuisine French

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Soaking Time (Optional) 12 hours hours

Servings 10 servings

Author Marie Asselin

Ingredients

For the soup

• 1 cup dry white navy beans, or one 14 oz (400 g) can navy beans, drained and rinsed
• 2 bay leaves
• 3 tbsp extra-virgin olive oil
• 2 medium onions, peeled and diced, or 4 leeks, cleaned and sliced
• 2 tsp fresh thyme leaves
• 2 medium carrots (6 oz/170 g), peeled and diced
• 2 medium zucchini (1 lb/450 g) diced
• ½ lb green beans, tips removed and cut crosswise into quarters
• 6 cloves of garlic, peeled and minced
• 1 tbsp fleur de sel, or fine sea salt
• 2 qt low-sodium vegetable stock, or low sodium chicken stock
• 1 cup fresh or frozen peas
• 1 cup short dry pasta, such as orzo, vermicelli, elbows, or shells

For the pistou (makes about 1 cup / 250 ml)

• 1 large clove of garlic, peeled
• 1 tsp fleur de sel, or fine sea salt
• 2 cups packed fresh basil leaves, chopped
• 1 small tomato, peeled, seeded, and diced
• 1 ½ oz finely grated Parmigiano-Reggiano cheese
• ¼ cup extra-virgin olive oil

US Customary - Metric

Instructions

• Soaking the Navy Beans (skip if using canned beans): Rinse and sort the beans. Soak the beans overnight covered in cold water. The next morning, drain the beans, rinse, and use as directed below.
• Quick-Soak Method: Rinse and sort the beans. Transfer to a saucepan and cover with 2 inches (5 cm) water. Bring to a boil, and keep boiling for 1 minute. Turn the heat off, cover the saucepan, and let rest for 1 hour. Drain the beans, rinse, and use as directed below.
• Cooking the Navy Beans: Transfer the soaked beans in a large saucepan. Add the bay leaves and add enough water to cover the beans with about 2 inches (5 cm) of water.
• Bring to a boil over high heat, then lower the heat and simmer gently for 15 minutes. Remove the saucepan from the heat and set aside while you prepare the soup.
• Make the Soupe au Pistou: In a Dutch oven or large stockpot, heat the olive oil. Add the onions or leeks and cook, stirring occasionally, until soft and translucent.
• Add the thyme, diced carrots, zucchini, green beans, garlic, and salt. Season with pepper, and cook, stirring occasionally, for about 10 minutes, or until the vegetables start to soften. Add the vegetable stock and stir to combine. If using dried beans, add the cooked beans and their liquid. If using canned beans, add the drained and rinsed beans now. Next, add the peas and pasta or your choice. Bring the soup to a boil, then simmer for about 5 minutes, or until the pasta is cooked.
• Make the Pistou: In a food processor, pulse the garlic with a generous pinch of salt until it is finely chopped. Add the basil, tomato, and parmesan cheese, and pulse again until the mixture is relatively smooth. Add the olive oil to blend everything together and emulsify the pistou. Taste, and season with more salt if desired.
• SERVING: Ladle hot soup into bowls and add a generous spoonful of pistou to each serving. Keep extra pistou within reach because you’ll likely want to add more to the soup as you go.
• MAKE IT DAIRY-FREE & VEGAN: Make sure to use vegetable stock and replace the parmesan cheese with nutritional yeast, or omit it completely.
• MAKE IT GLUTEN-FREE: Make sure to use a gluten-free variety of short pasta.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Soupe au pistou (French Summer Vegetable Soup) appeared first on Food Nouveau.

Whether you garden at home or in a community space, love to frequent summer farmers markets or have a CSA box that you pick up, you know that summer = local, fabulously market-fresh produce. Peas, tomatoes, corn, zucchini, eggplant, cauliflower, green beans, fresh leafy greens… they’re all in abundance right now—and don’t forget the herbs!

In fact, the bounty can be so great that it can be overwhelming! What are you going to do with all of this beautiful food?

Well, this collection of market-fresh recipes for summer is exactly what you need to be inspired. These veggie-centric recipes all highlight summer produce and let it shine. They’re almost all very simple and some will even help you store that market fresh flavor through the winter!

Go ahead and read through the list… I bet you’ll want to run, not walk, to your local farmers’ market when you’re done!

1. Soupe au Pistou

Soupe au Pistou is a classic French soup that shines a spotlight on fresh summer vegetables and herbs—and makes great use of your CSA basket contents. This light soup is topped with pistou, the French answer to pesto, but without the nuts. Try it once and watch yourself making it over and over again!

2. Heirloom Tomato Crostata

Heirloom tomatoes need very little help to make them shine: just a few simple, quality ingredients such as homemade pesto, quality soft cheese, or a crisp pastry shell. These delicious components all come together in this colorful Heirloom Tomato Crostata, a stunning summer brunch or lunch dish.

3. Sicilian Caponata

Caponata is a Sicilian sweet and sour version of ratatouille that has a gorgeous aroma and a thick, chunky texture, making it perfect to top crusty rounds of grilled bread as an appetizer or to serve with grilled fish. It’s a great market-fresh recipe you can and should make ahead of time to allow the aromatic flavors to fully develop.

4. Tomato and Peach Panzanella Salad

Panzanella is a traditional Tuscan salad usually made with market-fresh, juicy tomatoes, cubed bread, olive oil, onions, and vinegar, but this version has a twist! I’ve toasted the bread and added gorgeous drippy, fresh peaches, good, dry salami, and chunks of buffalo mozzarella to create a memorable summer dish!

5. Savory Clafoutis with Summer Vegetables and Goat Cheese

This Savory Clafoutis does for vegetables what the classic French dessert does for fruit! Roasted zucchini, eggplant, and cherry tomatoes are paired with tangy, creamy goat cheese to create a celebration of summer veggies in an easy, but elegant dish that’s perfect for brunches and dining al fresco.

6. Hazelnut, Parmesan, and Grilled Zucchini Salad

When it comes to market-fresh recipes, salads are always a big hit. Zucchini is prolific in gardens and markets as we head into the last half of summer. You can never have too many ways to use it up and this elegant but easy Grilled Zucchini Salad combines crunchy and creamy textures with toasted hazelnuts and the slightly salty tang of Parmigiano-Reggiano Cheese.

7. Sweet Corn Chowder with Lemony Pesto

I have an ongoing love affair with the sweet summer corn that lands on plates in late summer. This rich-tasting Sweet Corn Chowder is one of my favorite soups: it shines an irresistible spotlight on market-fresh produce like corn, tomatoes, and basil. Freeze that short-lived sweet corn so you can also make this chowder in the heart of winter, too!

8. Sweet Corn Risotto in Corn Broth

This Sweet Corn Risotto is brimming with crunchy-sweet golden kernels that really channel sunshine in a bowl. But it also makes the most of the cobs, which are used to create the delicious corn broth that enhances that iconic sweet summer corn flavor.

9. Lentil Niçoise Salad

This Lentil Niçoise Salad is a perfect summer dinner salad packed with protein, fiber, vegetables, and, of course, sumptuous market-fresh summer flavors! Lentils are a must-have pantry staple. Pull them into action at a moment’s notice while bringing a ton of health benefits to the table! They’re the perfect addition to this summer salad keeping it light, but filling.

10. Fresh Tomato Sauce

If you find yourself drowning in juicy ripe tomatoes, then this Fresh Tomato Sauce recipe is for you. Preserve those summer beauties in a simple, aromatic sauce that you can use all winter long in so many different ways! It works with pasta, as a pizza sauce, or even as a dip.

11. Tomato and Fresh Corn Salad

This Tomato and Fresh Corn Salad is super easy and quick side salad that’s a delicious sidekick to barbecued meats, seafood, and fish. Since tomatoes and corn are in season together, it should be no surprise that both are delicious together! Just a bit of prep and a simple dressing create a summer side dish everyone loves at first bite.

12. Sweet Pea Risotto

Sweet Pea Risotto makes the most of fresh summer peas but, it also works really well with frozen peas so you can make it year-round. Either way, you will never tire of this beautifully vibrant dish that’s easy to make but elegant to serve.

13. Zucchini and Parmesan Savory Bread Pudding

Did you know you can make some absolutely delicious savory bread puddings from market-fresh veggies? This Zucchini and Parmesan Bread Pudding is a perfect example of that unusual, but unforgettable dish. This savory bread pudding uses up a lot of zucchini and you can make it ahead of time for a brunch or lunch—in fact, it tastes even better the next day!

14. Grilled Chicken Skewers with Cilantro Pesto and Kale Tabbouleh

Market-fresh greens and herbs are available all through the growing season but sometimes, it can be hard to think of what to do with them beyond a salad. That’s where this colorful dish of Grilled Chicken Skewers with Cilantro Pesto and Kale Tabbouleh comes in! The cilantro-packed pesto is the perfect dip for the chicken skewers and the kale is a bold, colorful addition to the tabbouleh. It’s a lovely, market-fresh recipe idea that’s perfect for a warm summer night.

15. Build-Your-Own, Easy Noodle Salad

My Build-Your-Own Easy Noodle Bowl is the ultimate “it’s too hot to cook” meal. You can use whatever fresh vegetables, herbs, greens, and protein you have on hand in your fridge. Simply whip up the easy sesame dressing, toss all your ingredients together, and dinner is ready! You can even let family members customize their own bowls to suit their tastes by setting all the add-ins out on a platter and letting everyone help themselves.

Still hungry for dessert?

Make sure to browse through my Summer Dessert recipe category to find sweet dishes that make the most of summer fruits, too!

The post Market Fresh Recipes: 15 Dishes That Celebrate Summer appeared first on Food Nouveau.

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The name of Italian wedding soup has always intrigued me. I have to admit that I long assumed it was a soup traditionally served at weddings in Italy. I’m sure I’m not the only one! But the real origins of Italian wedding soup have nothing to do with weddings. The origin of this quirky name comes from the Italian, minestra maritata. “Minestra” means soup, and “maritata” means “wedded.” According to Italy-based food writer Katie Parla, the combination of the two words “refers to the dish’s nuanced flavors, betrothed as they are blended and simmered, achieving a brothy, meaty, vegetal polygamy.”

Traditionally pork-centric, Italian wedding soup has evolved over time, especially after the recipe crossed the ocean along with Italian families that migrated to the United States. Some of the rituals surrounding the soup could not be reproduced in America, and some of the ingredients couldn’t be found either, so the recipe for Italian wedding soup was adapted to be made with what was readily available.

Although divorced from its origins, modern Italian wedding soup is still a supremely satisfying dish. While many Italian families consider this soup to be a Christmas and Easter dish, I just can’t resist having it year-round. The combination of tiny meatballs, hearty greens, pasta, and Parmigiano-infused broth produces a super nutritious, flavor-packed dish that everyone loves.

My version of Italian wedding soup is quick and easy to make, thanks to a clever trick. Instead of mixing several ingredients to create meatballs from scratch, I use the meat of Italian sausages, which I quickly pinch and roll into meatballs. This makes preparing this easy Italian wedding soup a snap—and because the recipe only requires a handful of staple ingredients, you can make it anytime a craving arises. You can also easily double or triple the recipe quantities to produce a big batch and freeze it for later enjoyment.

In other words, nothing about Italian wedding soup is as fussy as a wedding would be. So go ahead and treat yourself: I guarantee you’ll want to be forever faithful to this lovely, elegant dish.

Helpful Tips for Making Italian Wedding Soup

• Save those pieces of Parmigiano rind: If you buy wedges of Parmigiano-Reggiano, never throw away the rinds! Once you’ve used all the cheese, collect the rinds in a resealable plastic bag or an airtight container in the freezer to use later. A single piece of rind adds a ton of flavor and depth to Italian wedding soup. It’s a great way to upgrade store-bought chicken or vegetable broth!

• Beef-up—I mean, bean-up that soup: Increase the protein value of this soup by stirring in a can of cannellini (white) beans, rinsed and drained beforehand.

• Switch up those greens: I use readily available kale in my Italian wedding soup, but it is traditionally made with escarole. If you can find escarole, by all means, use it in this soup! You could substitute any other bitter green, such as Swiss chard, or use spinach instead.

• Make Italian Wedding Soup even more quickly: I like to sauté the sausage meatballs in a skillet before I add them to the soup to give them a bit of color and render some of the extra fat contained in the sausage meat, but you could also add the raw sausage meatballs straight into the simmering broth. The cooking time is plenty to safely cook through the tiny meatballs.

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Easy Italian Wedding Soup

Italian wedding soup is about delicious ingredients marrying their flavors together to create a comforting meal in a bowl. Learn how to make it quickly and easily, thanks to a clever time-saving tip!

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

• 2 lbs 900 g mild Italian sausage
• 2 tbsp 30 ml extra-virgin olive oil
• 2 cloves garlic finely chopped
• 1/2 tsp 2 ml crushed red pepper
• 4 large leaves kale about 2.5 oz/70 g, center stalk removed, leaves chopped (see note)
• 8 cups 2 L chicken broth
• 1/2 cup 125 ml dry short pasta, such as orzo
• 1 piece of Parmigiano-Reggiano rind see note
• Kosher salt or fine sea salt, and freshly ground black pepper, to taste
• To serve
• Grated Parmigiano-Reggiano

Instructions

• Take the sausage meat out of the casings. (Discard the casings.) Pinch off little sections of meat and roll them into mini meatballs.
• Place a large non-stick skillet or saute pan over medium-high heat. Add the sausage meatballs and sauté until browned all over, about 7 minutes. Use a slotted spoon to transfer the meatballs to a paper towel-lined plate. Set aside. Alternatively, you can skip this step and add the raw meatballs straight into the broth as soon as it simmers and cook the soup for the full 15 minutes required by the recipe.
• In a large pot set over medium heat, heat the olive oil. Add the garlic and crushed red pepper and stir for 1 minute. Add the chopped kale and stir, making sure the garlic and crushed red pepper get mixed into the kale, until the kale loses most of its volume, about 5 minutes. Add the broth, dry pasta, and Parmigiano-Reggiano rind. Bring to a boil, reduce the heat, then simmer for 10 minutes. Stir in the sauteed sausage meatballs, then keep cooking for 5 minutes more. Season with salt and pepper, to taste.
• SERVING: Serve the Italian wedding soup sprinkled with additional grated Parmigiano-Reggiano.
• STORAGE: Fish out the Parmigiano-Reggiano rind out of the soup. Divide the Italian wedding soup between airtight containers and refrigerate for up to 4 days, or freeze for up to 1 month.

NOTES

• Italian wedding soup is traditionally made with escarole. If you’re lucky enough to find it, make sure to use it in this recipe! Or substitute readily available kale, Swiss chard, or spinach.
• If you buy wedges of Parmigiano-Reggiano, never throw away the rinds! Once you’ve used all the cheese, collect the rinds in a resealable plastic bag or an airtight container in the freezer to use later. A single piece of rind adds a ton of flavor and depth to Italian wedding soup. If you don’t have saved rinds but have a wedge of Parmigiano-Reggiano on hand, you can simply cut off the rind to add it to the soup. If you don’t have either, you can simply omit it from the recipe.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Easy Italian Wedding Soup appeared first on Food Nouveau.

Discover 10 quick and easy recipes you can make for lunch and dinner with few ingredients, in less than 40 minutes. Vegetarian and vegan options included! Download the recipes in a handy printable PDF format.

It seems like the world’s been turned upside down, overnight. Just last week, my family and I were scrambling to get on the last flight Air Canada would operate out of Rome for months. Our spring break vacation was in Italy, you see. When we left, there were 500 cases of the virus in the north of the country—we were to stay in the heel of the country. When we came back a week ago, there were 13,000 cases. As of when I’m publishing this post, there are over 50,000 and counting. And more all around the world, including at home, in Canada.

As we were flying home, it was obvious we’d self-quarantine. Our family and friends felt sorry for us, but we were just so grateful to be home. Days later, my home province, Quebec, would shut down schools, require all returning travelers to self-quarantine, and take many more measures to “flatten the curve” before it gets worse.

So, we’re all more or less in the same boat. We must all make an effort to limit our social contacts and stay home, if at all possible. That means a lot of us now need to assemble three meals a day, every day. That’s a lot of work, even for those who love to cook.

Here are 4 tips to get easy lunches and dinners done, without losing your mind.

• Take stock of what you have on hand: List fresh ingredients that must be used quickly, frozen items you can thaw and use, and dry goods sitting in the pantry. This is a great time to prepare “kitchen sink” meals—that is, dishes that use up what you already have on hand. You likely already have way more food you can use than you think. Taking a tour of the kitchen will help you feel more confident, avoid panic buying, and prevent waste.

• Plan ahead: Make a list of what you’ll serve for every lunch and dinner for one week. Plug all your easy, family favorites into that list. No need to meal prep if you don’t feel like it. Listing all those meals will allow you to write a tight grocery list and avoid the “what’s for dinner” last-minute scramble. Download my free, super-simple meal planning worksheet to get started. Fill it up, stick it on the fridge, and strike out each meal as you go through the week. Repeat for weeks to come.

• Go back to basics: Don’t reinvent the wheel. Reach for quick and easy recipes. Don’t forget to make dessert once a week—the comforting power of a freshly baked choc chip cookie shouldn’t be underestimated.

• Burned out? Order take-out: As of now, delivery services are still available and many restaurants are getting creative by offering special take-out menus. Treat yourself once or twice a week if you can; it may give you just the break you needed. Don’t forget to be generous when tipping the delivery person: these people are working harder than ever right now and deserve your gratitude.

I myself am following these tips. I’m in charge of everything kitchen-related at home, so as soon as we got home from Italy, I drew up that weekly meal plan. Then I ordered groceries online. It’s incredible how knowing exactly what I’ll be making come next mealtime removes so much stress from my daily schedule. I’ve got enough anxiety to manage following the roller-coastering news, but knowing my family and I can sit down to something delicious at every meal is one thing I can hang on to. Right now, that’s all I need.

Today I’m sharing 10 of my family’s favorite weeknight recipes with you.

1. Kale, Sausage, and White Beans Soup
2. 20-Minute Lentil and Tomato Soup
3. Tuna, Tomato, and Arugula Salad
4. Weeknight Tacos
5. “Throw-It-Together” Superfast Vegetarian Curry
6. The Quickest Fish Stir-Fry
7. Citrus Couscous with Baby Spinach and Sausage
8. Veggie-Loaded Bread Frittata
9. Creamy Lemon Spaghetti
10. Super Chocolatey Choc Chip Cookies

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These 10 quick and easy recipes are super simple, family favorites I make several times a month. These recipes have short ingredients lists and come together in less than 40 minutes. Several of the recipes have vegan or vegetarian variations.

This is the most personal list of recipes I’ve ever shared—as such, they are not on the blog right now (which explains why they are not photographed) because up to today, I didn’t feel they were “special” enough to be shared with the world. Yet, right now, I’m reconsidering what’s worthy of the label “special.” Right now, I think ANY homecooked meal is special.

I hope these recipes will help you feel inspired and more secure in the kitchen. If you make any of these recipes, share photos with me on Instagram if you can spare a minute (use #foodnouveau)—I always love to see what you’re cooking. I will be sharing photos of my own dishes as days go by.

Got go-to, quick and easy recipes of your own to share? Send them my way (through Instagram, Facebook, or by sending me an email). I’ll gladly reshare them for the benefit of everyone looking for inspiration right now.

Just one last note: I’m perfectly conscious meal planning is a privilege. You may not be able to stock up groceries right now, be it for financial or practical reasons—or you may know people who are in that situation. In each recipe, I’m including substitution options to try to make them as versatile and useful as possible. If there was ever a time to be creative in the kitchen, it’s now!

If you’re lucky enough to be in a stable situation, please consider donating to a local food bank or to a shelter in your community. Such organizations need all the help they can get right now. You can find a local food bank near you in Canada right here, and in the US through this link.

My thoughts go out to all of you: I’m hoping you and your loved ones are healthy and safe. Let’s stand together (not in the same space, though! 😉) and take care of one another. We’ll get through this.

I’d love to hear from you! I’m mulling over what I should be working on over the next few months. If there’s something you’d like to see me tackle or you’d simply like to connect, all you have to do is to send me an email and say hello.

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You know the feeling. You love to cook and you’re good at it. You make beautiful dishes that taste wonderful and that your guests love. But you’re a home cook and you know that as good as a single dish is, it doesn’t taste quite like it does when a chef makes it in a restaurant. Why is it so? Chefs have all kinds of secrets: they use ingredients that are hard to find by home cooks, create flavor combinations you wouldn’t even think of, use plenty of butter and cream, and sometimes even have extraordinary tricks up their sleeves–such as sous-vide cooking or molecular gastronomy–which only the most adventurous of home cooks are brave enough to attempt.

Every once in a while, I stumble on a recipe that tastes just like a dish served in a gourmet restaurant. Finds like that make me beam with happiness and clap with joy (ok, almost!) Maybe you think that home food is different from restaurant fare, that you shouldn’t try to emulate but embrace the differences, but I’ll admit it: I sometimes strive to reproduce the restaurant experience at home. I want to make dishes that could have been plucked from a chef’s menu.

My usual day-to-day cooking isn’t so ambitious though–which is why finding a recipe that tastes impressive AND is easy to make is truly an event. In the fall, cauliflower gets super cheap, and excess cauliflower is how I ended up making this soup the first time, a few years ago. I love cauliflower, especially in gratins and risottos, but sometimes you just want to go through a whole cauliflower head, even if it’s just to clear out some space in the fridge. Searching for inspiration to combine cauliflower and apples–a combination I found really appealing–led me to a recipe by Daniel Boulud, dating back to 1993. Boulud’s soup featured cauliflower and apples, but also some clever ingredients, such as Madras curry powder and saffron. The chef’s touch.

This Curried Cauliflower and Apple Soup is simple, but the devil’s in the details. You could serve the soup as is, but if you truly want to impress, you gotta garnish it with toppings that will add flavor and texture to the dish. That’s what will bring the dish to restaurant levels. The soup is at its very best when adorned with curried apple dice, sauteed paper-thin cauliflower slices, a spoonful of heavy cream, a few drops of top-quality extra-virgin olive oil, and–on those extra special nights–crab or lobster meat.

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Curried Cauliflower and Apple Soup

This Curried Cauliflower and Apple Soup, inspired by a recipe from legendary chef Daniel Boulud, layers on the textures and flavors for an elegant result.

 

Course Soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 Servings

Author Marie Asselin (FoodNouveau.com)

Ingredients

For the Curried Cauliflower and Apple Soup

• 2 tbsp butter
• 1 cup minced onion
• 2 tsp Madras curry powder
• ½ tsp saffron threads
• 4 cups chicken broth
• 1 cauliflower head, about 4 cups/1 L, cored, roughly chopped into pieces (save a few large florets if you want to garnish the soup with sauteed cauliflower slices, below)
• 1 Golden Delicious apple peeled, cored, and diced
• ½ tsp kosher salt
• Freshly ground black pepper

For the Curried Apple Dice

• 1 tbsp butter
• 1 Golden Delicious apple peeled, cored, and finely diced
• 1 tbsp water
• 1 tsp Madras curry powder
• ¼ tsp saffron threads
• Pinch kosher salt
• Freshly ground black pepper

For the Sauteed Cauliflower Slices

• 1 tbsp butter
• 2 large cauliflower florets very thinly sliced
• Pinch kosher salt
• Freshly ground black pepper

To garnish (all optional)

• Heavy cream 35% m.f.
• Extra-virgin olive oil
• Warm crab or lobster meat chopped into bite-size pieces

US Customary - Metric

Instructions

• For the curried cauliflower and apple soup: Melt the butter in a large pot set over medium-low heat. Add the onion and cook for 3 minutes, until softened. Add the curry powder and saffron, and cook for 1 minute more. Add the broth, cauliflower, and apple. Bring to a boil, then simmer until the cauliflower is tender when pierced with a knife, about 20 minutes. Season with salt and pepper. Transfer the soup to a high-speed blender and puree until very smooth (you can also use a stick blender to puree the soup.) Keep warm until ready to serve or refrigerate when cool and reheat just before serving.
• For the curried apple dice: Melt the butter in a small skillet set over medium heat. Add the apple, water, curry powder, and saffron, then season with salt and pepper. Stir to combine, cover with a lid, and cook for 3 minutes over medium-low. Transfer to a bowl and keep warm, or let cool and store in an airtight container. (Reheat gently just before serving.)
• For the sauteed cauliflower slices: Melt the butter in a skillet set over medium-high heat. Add the cauliflower slices and spread in a single layer to brown evenly. Season with salt and pepper, then flip after 45 seconds to 1 minute. Sear on the second side, then transfer to a plate. (The Sauteed Cauliflower Slices should be prepared right before serving.)
• SERVING: Ladle the hot soup into warm bowls. Swirl a spoonful of heavy cream in each bowl, then garnish with curried apple dice, sauteed cauliflower slices, drops of extra-virgin olive oil, and, if desired, warm crab or lobster meat. Serve immediately.
• STORAGE: The prepared soup (without garnishes) will keep refrigerated for up to 5 days, or frozen for up to 1 month.
• MAKE IT DAIRY-FREE: Omit the heavy cream garnish, or replace it with vegan cream or a spoonful of vegan Greek yogurt.
• MAKE IT VEGAN: Follow the dairy-free instructions above, and omit the crab or lobster garnish.
• Recipe Credit: Adapted from a recipe from the book Cooking with Daniel Boulud.

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