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Why This Recipe Works

• Fresh and vibrant. Blanched green beans stay crisp and bright, the perfect base for a warm-weather salad.
• Unexpected flavor twist. A tangy mint dressing adds a subtle sweetness and cool herb flavor without overpowering.
• Balanced textures. Crunchy pecans, creamy feta, and sharp red onion add contrast and keep every bite interesting.
• Make-ahead friendly. The salad holds its texture even after being dressed, making it ideal for entertaining and taking to potlucks or picnics.
• Flexible ingredients. Easily swap pecans for walnuts, or add in cherry tomatoes for variety.

Ingredients in This Green Bean Salad with Feta Cheese

Ingredient Substitutions and Additions

While I love this salad as it is, it is very flexible and can be modified to suit your tastes, dietary needs, or what you have on hand. Here are a few suggestions:

• Swap pecans for walnuts, almonds, or pine nuts
• Use fresh dill instead of mint for a different herb flavor (although you will lose the cool, fresh flavor)
• Use red wine vinegar instead of white.
• Substitute goat cheese crumbles for the salty feta.
• Add halved juicy cherry tomatoes for extra color.
• Toss in canned (rinsed and drained) chickpeas for added protein
• To make it dairy-free or vegan, omit the feta or use a plant-based feta substitute

Can I Use Frozen Green Beans?

Fresh green beans are best for this salad because they hold their crunch and bright color after blanching. If you need to use frozen, choose whole green beans (not cut), and steam or blanch them just until tender-crisp. Be sure to drain well and pat dry to avoid a watery salad. The texture won’t be quite as crisp, but the flavors will still come through.

How to Make This Cold Green Bean Salad Recipe

Here’s all you have to do to create this vibrant salad:

Mint Vinaigrette

1. Blend ingredients.
   Combine the olive oil, mint, vinegar, salt, garlic, and pepper in a food processor or blender and blend until smooth. Add additional salt and pepper to taste.
2. Refrigerate.
   Put in a jar or other covered container and refrigerate for at least 1 hour to allow the flavors to blend.

Cold Green Bean Salad

1. Blanch the green beans; dry.
   Steam the green beans until crisp tender (I cook them in my Instant Pot), then immediately plunge into a large bowl of ice water to keep their bright green color, flavor, and texture. Drain again and pat dry with paper towel. 
2. Combine salad ingredients; refrigerate.
   When beans are dry, place in a large serving dish and toss with the pecans, onions, and feta. Cover and chill for at least 30 minutes.
3. Toss with dressing and serve.
   Just before serving, pour the mint vinaigrette over the salad and toss. Season with salt and pepper to taste.

How to Serve Green Bean Salad with Feta

This salad is best served cold or at room temperature. Some main dishes I like to pair it with include:

• Grilled Lemon Chicken Recipe
• Easy Baked BBQ Chicken Breasts
• Air Fryer Fried Chicken Breast
• Slow Cooker Pulled Beef Recipe – for Sandwiches
• Pulled Pork Sandwiches
• Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
• Easy Oven Braised Beef Short Ribs with Spicy BBQ Sauce
• Braised Baby Back Ribs with Zesty BBQ Sauce
• Spicy Rubbed Pork Tenderloin
• Salmon Patties

Other Spring and Summer Side Salad Recipes

• Orzo Pasta Greek Salad with Lemon-Basil Dressing
• Grilled Corn Salad Recipe with Zucchini and Tomato
• Vegetable Couscous Recipe
• Recipe for Tomato Salad
• Best Broccoli Salad Recipe Ever
• Curried Pea Salad with Bacon and Cashews
• Lemon Mayonnaise Coleslaw Recipe
• Dorothy’s Potato Salad

Green Bean Salad with Feta Cheese

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This Cold Green Bean Salad with feta and mint dressing is refreshing, healthy, and always a crowd-pleaser. Crisp green beans, tangy feta, and crunchy pecans make it a standout side – perfect for spring and summer gatherings!

• Prep Time: 10 minutes
• Chilling Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Mint Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/3 cup fresh mint leaves (packed)
• 2 1/2 tablespoons white wine vinegar
• 1/2 teaspoon kosher or sea salt
• 1 medium garlic clove, finely chopped
• Ground black pepper, to taste

Cold Green Bean Salad

• 1 pound fresh green beans, trimmed and cut into 1” pieces
• 2/3 cup chopped toasted pecans (can substitute walnuts, almonds or pine nuts)
• 2/3 cup chopped red onion
• 2/3 cup crumbled feta cheese (not flavored)
• Kosher salt, to taste
• Ground black pepper, to taste

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Instructions

Mint Vinaigrette

1. Combine the olive oil, mint, vinegar, salt, garlic, and pepper in a food processor or blender and blend until smooth. Add additional salt and pepper to taste. Put in a jar or other covered container and refrigerate for at least 30 minutes to allow the flavors to blend.

Cold Green Bean Salad

1. Steam the green beans until crisp-tender. Immediately plunge the beans into ice water to keep their bright green color. Drain again and pat dry with paper towel.
2. When beans are dry, place in a serving bowl and toss with the pecans, onions, and feta. Cover and chill for at least 30 minutes.
3. Just before serving, pour the mint dressing over the salad and toss. Season with salt and pepper to taste.

Notes

Make ahead: The dressing can be made up to 4 days ahead, placed in an airtight container, and refrigerated. The beans can be steamed one day ahead and kept in a zip-top baggie in the refrigerator. Toss with the pecans, onions, and cheese the day you plan to serve the salad.

Tips:
– Use fresh green beans. They should be firm, bright green, and snap easily (see Quick Tip above).
– Don’t overcook the beans. Steam just until crisp-tender, then plunge into ice water to stop the cooking.
– Choose the right mint. Spearmint is ideal here; it’s milder and sweeter than peppermint.
– Toast the nuts. Don’t skip this step – it deepens their flavor.
– Use good-quality feta. Look for block feta, preferably in brine, for the best texture and taste.
– Soften the raw onion’s bite, if needed. If your red onion is too strong for your taste, soak the chopped pieces in cold water for 10 to 15 minutes, then drain and pat dry.
– Let the dressing rest. Mix it up at least 30 minutes ahead to let the flavors meld before tossing with the salad.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Side Dish
• Method: No bake
• Cuisine: Mediterranean

Nutrition

• Serving Size:
• Calories: 323
• Sugar: 4.4 g
• Sodium: 354 mg
• Fat: 31.2 g
• Saturated Fat: 6 g
• Carbohydrates: 9.9 g
• Fiber: 3.9 g
• Protein: 5.3 g
• Cholesterol: 14.8 mg

The post Cold Green Bean Salad with Feta Cheese and Pecans appeared first on A Well Seasoned Kitchen.

Why This Recipe Works

My cousin Beth’s daughter, Becca Kidwell, created this delicious vegetarian entrée for me. Becca is a fabulous culinary-trained chef who ran her own catering company for several years before starting an organic edible gardening business. Her expertise shines in this dish, where every ingredient has a purpose, and the balance of flavors and textures makes each bite irresistible. These stuffed bell peppers are more than just a healthy meal—they showcase fresh Mediterranean ingredients, thoughtfully combined to create something truly special.

You’ll Love Quinoa Stuffed Bell Peppers

Ingredients for Stuffed Peppers with Quinoa

This photo illustrates the ingredients you’ll need to create these delicious stuffed peppers (quantities are provided in the recipe card below):

[Note: Oops! I forgot to include three ingredients in this photo – canned chickpeas (or garbanzo beans), fresh basil, and lemon juice.]

Ingredient Variations and Substitutions

Here are a few variations and substitutions for some of these ingredients:

• Quinoa – can substitute brown rice.
• Vegetable broth or stock – I recommend Better than Bouillon mixed with water for the best flavor. You can substitute chicken broth for a nonvegetarian option.
• Fresh rosemary – can substitute dried. 
• Garlic powder – if you’re not a fan of garlic, substitute onion powder.
• Sweet orange or red bell peppers – I prefer these peppers vs green bell peppers because they have vibrant color, a sweeter flavor, and softer texture that complements the Mediterranean filling. Yellow bell peppers will also work. (See next section about bell pepper differences.)
• Sweet yellow onion – can substitute regular yellow onion, or chopped green onions for a milder flavor
• Garlic cloves – can sub garlic powder or chopped shallots.
• Multi-colored cherry tomatoes – okay to use only red, and/or grape tomatoes.
• Canned chickpeas or garbanzo beans – if you don’t care for chickpeas, substitute black beans, or pinto beans.
• Fresh Serrano chile pepper – can substitute Jalapeno pepper.
• Fresh mozzarella, Parmesan, and Monterey Jack cheeses – can substitute other melty cheese.

How to Make Stuffed Bell Peppers with Quinoa

1. Prep oven and baking dish.
   Preheat oven to 375 degrees. Line a 9 by 13-inch baking dish with parchment paper.
2. Cook quinoa; set aside.
   In a small saucepan, combine vegetable stock, quinoa, rosemary, garlic, and powder and bring to a boil. Cover, reduce heat to low, and simmer until all liquid evaporates and grain is soft. Uncover, remove from heat, and set aside to cool. 
3. Prep bell peppers.
   Place 6 bell pepper halves in a 13- by 9-inch baking dish. With a sharp knife, pierce the bottom of the peppers a couple of times, drizzle with extra virgin olive oil, and season liberally with salt and fresh black pepper. Set aside. 
4. Chop remaining bell pepper.
   Remove the stems from the remaining 2 bell pepper halves and slice into thin strips; quarter strips and transfer to a large bowl. 
5. Add remaining stuffing ingredients.
   Stir in the onion, chopped garlic, tomatoes, chile pepper, garbanzo beans, and mozzarella. Stir in 1/2 cup of the Parmesan cheese, lemon juice, basil, parsley, and 3 tablespoons of olive oil. Stir in the cooled cooked quinoa and mix well. Season with salt and black pepper to taste.
6. Stuff peppers.
   Spoon a heaping amount of quinoa mixture into each bell pepper half and transfer to prepared baking dish. Any leftover filling can be sprinkled in the pan or tucked into the corners of the dish. 
7. Add cheeses.
   Top each pepper with approximately 1 tablespoon of Parmesan and 1 tablespoon of Monterey Jack cheese. 
8. Bake.
   Bake peppers about 35 to 45 minutes, until bubbly, heated through, and the cheese on top is golden brown in places. Let stand 10 minutes before serving. 

How to Serve Quinoa Stuffed Bell Peppers

How to Store Stuffed Peppers with Quinoa

Quinoa Stuffed Peppers FAQs

More Vegetarian Main Dish Recipes

• Quick Pappardelle with Mushrooms and Eggplant
• Mixed Vegetable Curry with Fresh Vegetables
• Veggie Casserole with Broccoli, Mushroom, Spinach, and Cheese Pasta
• Garden Vegetable Quiche Recipe
• Vegetable Pot Pie with Puff Pastry
• Vegetarian Pot Pie Recipe
• Convent Pie (Cheese Soufflé with Pasta)
• Butternut Squash Gratin
• Baked Eggplant and Zucchini Stacks

Quinoa Bell Peppers

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Fresh, vibrant, and bursting with bold flavors, Mediterranean Stuffed Bell Peppers with Quinoa are a modern take on a classic. No ground beef or rice here—just a light yet satisfying filling of rosemary and garlic-infused quinoa, juicy tomatoes, spicy Serrano peppers, garbanzo beans, and fresh cheese. Every bite is a perfect balance of textures and herbaceous goodness, making this dish as stunning as it is delicious.

• Prep Time: 20 minutes
• Resting Time: 10 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings (1/2 pepper each)
• Diet: Vegetarian

Ingredients

• 1 cup vegetable stock – I recommend Better Than Bouillon mixed with water
• 1/2 cup quinoa
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon garlic powder
• 4 large orange or red bell peppers, seeded, deveined, and halved pole to pole
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 sweet yellow onion, diced small
• 3 cloves garlic, chopped
• 2/3 pint (6 to 8 ounces) multi-colored cherry tomatoes, quartered
• 2 tablespoons diced fresh Serrano chile pepper (seed and devein for less heat), or to taste
• 1 (15-ounce) can chickpeas or garbanzo beans, drained and rinsed
• 1 cup (4 ounces) cubed fresh mozzarella
• 1 cup (4 ounces) freshly grated Parmesan cheese, divided use
• 1 teaspoon fresh lemon juice
• 3 tablespoons chopped fresh basil
• 3 tablespoons finely chopped fresh Italian parsley
• 3/4 cup (3 ounces) shredded Monterey Jack cheese

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Instructions

1. Preheat oven to 375 degrees. Line a 9 by 13-inch baking dish with parchment paper.
2. In a small saucepan, combine vegetable stock, quinoa, rosemary, garlic, and powder and bring to a boil. Cover, reduce heat to low, and simmer per package instructions, or until all liquid evaporates and grain is soft (usually takes around 15 minutes). Uncover, remove from heat, and set aside to cool.
3. Place 6 bell pepper halves in a 13- by 9-inch baking dish. With a sharp knife, pierce the bottom of the peppers a couple of times, drizzle with extra virgin olive oil, and season liberally with salt and fresh black pepper. Set aside.
4. Remove the stems from the remaining 2 bell pepper halves and slice into thin strips; quarter strips and transfer to a large mixing bowl.
5. Stir in the onion, chopped garlic, tomatoes, chile pepper, garbanzo beans, and mozzarella.
6. Stir in 1/2 cup of the Parmesan cheese, lemon juice, basil, parsley, and 3 tablespoons of olive oil. Stir in the cooled quinoa and mix well. Season with salt and black pepper to taste (around 1 to 1 1/2 teaspoons of salt should do it).
7. Spoon a heaping amount of quinoa stuffing into each pepper half and transfer to prepared baking dish. Any leftover stuffing can be sprinkled in the pan or tucked into the corners of the dish. Top each pepper with approximately 1 tablespoon of Parmesan and 1 tablespoon of Monterey Jack cheese.
8. Bake peppers about 35 to 45 minutes, until bubbly, heated through, and the cheese on top is golden brown in places.
9. Let stand 10 minutes before serving.

Notes

Make ahead: Peppers can be assembled, but not baked, earlier in the day, covered, and refrigerated. Bring to room temperature before baking, or increase cook time by around 10 minutes. Filling (without cheese) can be prepared up to 24 hours ahead, placed in an airtight container, and refrigerated. Bring to room temperature before using.

Tips for Making Quinoa Bell Peppers:
1. Choose similar-sized peppers. Using peppers of approximately the same size ensures they cook evenly.
2. Pierce the peppers’ bottoms. Piercing the bottoms of the bell peppers with a knife allows excess moisture to drain out as they bake, preventing sogginess. Take care to make small cuts, so the stuffing doesn’t leak out.
3. Handle serrano peppers with care. Serrano peppers are spicy! Use caution when handling them. Don’t touch your eyes before washing your hands! Consider wearing gloves. Wash your hands thoroughly after handling.
4. Use a baking dish with sides. Choose a baking dish with sides to hold the leftover stuffing you spoon around the stuffed peppers. It will also catch any excess moisture released as the peppers bake.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Main dish
• Method: Bake
• Cuisine: mediterranean

Nutrition

• Serving Size: 1 stuffed pepper half
• Calories: 404
• Sugar: 8.7 g
• Sodium: 765.2 mg
• Fat: 22.3 g
• Saturated Fat: 9.2 g
• Carbohydrates: 31.1 g
• Fiber: 6.8 g
• Protein: 21 g
• Cholesterol: 38.4 mg

The post Mediterranean Stuffed Bell Peppers with Quinoa appeared first on A Well Seasoned Kitchen.

Why This Feta Chicken Recipe Works

The first time I made this feta chicken Robert took one bite and immediately declared it a keeper. That’s always a good sign! Now, it’s a go-to when I want to prepare something flavorful but effortless. Here’s why this recipe works so well:

• Easy to prepare and quick to cook. The marinade comes together in minutes, and you can let the chicken soak for as little as 30 minutes or as long as overnight. Plus, it cooks in 10 minutes or less!
• Incredibly moist and tender. Yogurt is a natural meat tenderizer that gently breaks down proteins. And, it locks in moisture while infusing flavor, creating a juicy, melt-in-your-mouth texture.
• Balanced layers of flavor. The tangy yogurt, salty feta, bright lemon, and warm garlic blend beautifully with the Greek seasonings, creating a dish that’s well-balanced, vibrant, and comforting.
• Uncomplicated yet elegant and impressive. It’s the kind of dish that feels special without requiring extra effort.
• Versatile. This chicken can be served year-round and pairs well with a variety of sides—it goes with almost anything!

Ingredients in This Feta Chicken Recipe

Here’s what you’ll need to make this easy chicken recipe (quantities are provided below in the recipe card):

Greek Yogurt and Topping

• Plain nonfat Greek yogurt – Thicker than regular yogurt, Greek yogurt works best in this recipe, especially with the addition of lemon juice and olive oil. During testing, regular yogurt was too thin—while fine for marinating, it didn’t hold up as a topping and ran off the chicken when broiled.
• Lemon juice – Adds a bright pop of freshness.
• Dried oregano and rosemary – Classic Greek seasonings that bring earthiness and Mediterranean flavor.
• Garlic cloves – Provides depth and a subtle bite.
• Extra virgin olive oil – Helps retain moisture.
• Kosher or sea salt and ground black pepper – Enhance and balance all the flavors.

Feta Chicken

• Boneless skinless chicken breasts – For the best portion size, I buy larger breasts, butterfly and split them, and, if needed, lightly pound them to an even thickness.
• Feta cheese – Skip the pre-crumbled feta! It tends to be dry, and contains additives that alter the flavor (not in a good way) and prevent proper melting. Purchase feta that comes in a block. If you can find it, use block feta that comes packed in brine.
• Extra virgin olive oil – gives the chicken a nice golden sear before broiling.
• Kosher or sea salt and ground black pepper – Enhance all the other flavors.
• Optional garnish – Fresh oregano and lemon slices or wedges – A simple, elegant finishing touch.

Ingredient Variations

You can easily experiment with this recipe, substituting sour cream for the yogurt, goat cheese for the feta cheese, or other dried or fresh herbs in place of the oregano and rosemary. It’s also great with flavored feta cheese. As an example, make it Italian chicken instead of Greek, substituting Italian seasoning for the oregano, goat cheese for the feta, and garnish with fresh basil.

How to Make Feta Chicken

Here’s a detailed overview of how to make these tender, juicy chicken breasts:

Greek Yogurt Marinade and Topping

1. Whisk together ingredients except olive oil.
   In a medium mixing bowl, whisk together the yogurt, lemon juice, oregano, rosemary, garlic, salt, and pepper. 
2. Divide mixture; add olive oil to half.
   Spoon half the mixture into a small bowl; stir in 1/2 teaspoon olive oil, cover, and refrigerate.  Spoon the remaining half of the yogurt mixture into a shallow, nonreactive baking dish that will hold the chicken in one layer.

Feta Chicken

1. Marinate chicken.
   If needed, pound the chicken breasts to an even thickness; add to the yogurt mixture in the baking dish, turning to coat. Cover and refrigerate for 30 minutes or overnight. 
2. Prep oven.
   Place one oven rack 5 to 6 inches below the broiler. Preheat broiler. 
3. Sear chicken on one side.
   Heat 2 tablespoons olive oil in a large cast iron or ovenproof skillet over high heat. When hot, remove chicken from the marinade and place in hot skillet, smooth side down. Cook for 2 minutes or until lightly browned.
4. Sear on second side; add toppings.
   Turn chicken over, and cook for an additional 2 minutes. Remove pan from heat and spoon the reserved yogurt mixture on top. Sprinkle with cheese. 
5. Broil.
   Place skillet under broiler and cook chicken 4 to 5 inches from the heat for around 4 to 6 minutes, or until the internal temperature reaches 165 degrees (cooking time depends on the thickness of your chicken). The chicken edges should be golden brown, and the feta should be slightly melted and browned.

Serving Suggestions

How to Store and Reheat Feta Chicken

Store leftovers in an airtight container and refrigerate; they will last up to 4 days. To reheat, bring chicken to room temperature. Place in a covered baking dish, in a preheated 375-degree oven for 10 to 15 minutes.

Feta Chicken Recipe FAQs

More Quick and Easy Chicken Recipes

•  Easy Lemon Chicken Piccata with Mushrooms
• Air Fryer Fried Chicken
• Grilled Chicken with Tomatoes and Goat Cheese
• Mexican Black Beans Rice and Chicken
• Grilled Lemon Chicken Recipe
• Spicy Chicken Wings Recipe
• Pesto Chicken and Pasta with Veggies
• Cheesy Chicken Sausage, Spinach and Mushroom Pasta
• Busy Night Chicken and Spinach Casserole
• Layered Chicken Enchilada Casserole

Feta Chicken with Greek Yogurt Marinade

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If you’re looking for a simple yet elegant way to prepare chicken, this Feta Chicken with Greek Yogurt Marinade is a winner. The yogurt-based marinade ensures the chicken stays tender and moist, while a creamy feta cheese-yogurt topping adds a deliciously bright, tangy finish. With just a handful of ingredients, each one playing its part without overpowering the others, this dish is a perfect balance of flavors. It’s easy enough for busy weeknights yet impressive enough for guests—proof that great cooking doesn’t have to be complicated.

• Prep Time: 10 minutes
• Marinating Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

Greek Yogurt Marinade and Topping

• 1 cup nonfat Greek yogurt
• Juice from 1/2 large lemon
• 1/2 teaspoon dried oregano (or 1 1/2 teaspoons chopped fresh)
• 1/2 teaspoon dried rosemary (or 1 1/2 teaspoons chopped fresh)
• 1 teaspoon chopped garlic (1 to 2 cloves)
• Kosher or sea salt
• Fresh ground black pepper
• 1/2 teaspoon extra virgin olive oil

Feta Chicken

• 4 (4- to 5-ounce) boneless, skinless chicken breast halves
• Kosher or sea salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/3 cup crumbled feta cheese
• Optional garnish: oregano and lemon slices or wedges

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Instructions

Greek Yogurt Marinade and Topping

1. In a medium mixing bowl, whisk together the yogurt, lemon juice, oregano, rosemary, garlic, salt, and pepper.
2. Spoon half the mixture into a small bowl; stir in 1/2 teaspoon olive oil, cover, and refrigerate. Spoon the remaining half of the yogurt mixture into a shallow, nonreactive baking dish that will hold the chicken in one layer.

Feta Chicken

1. If needed, pound the chicken breasts to an even thickness; add to the yogurt mixture in the baking dish, turning to coat. Cover and refrigerate for 30 minutes or overnight.
2. Place one oven rack 5 to 6 inches below the broiler. Preheat broiler.
3. Heat 2 tablespoons olive oil in a large cast iron or ovenproof skillet over high heat. When hot, remove chicken from the marinade and place in hot skillet, smooth side down. Cook for 2 minutes or until lightly browned.
4. Turn chicken over, and cook for an additional 2 minutes. Remove pan from heat and spoon the reserved yogurt mixture on top. Sprinkle with cheese.
5. Place skillet under broiler and cook chicken 4 to 5 inches from the heat for around 4 to 6 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees. The chicken edges should be golden brown, and the feta should be slightly melted and browned.
6. To serve, garnish with fresh oregano and lemon.

Notes

Tips:
1. Use a block of feta, not pre-crumbled. Pre-crumbled feta tends to be dry, and contains additives that alter the flavor and prevent proper melting. Purchase feta that comes in a block. If you can find it, use block feta that comes packed in brine.
2. Choose evenly sized chicken breasts. This ensures they cook at the same rate, preventing some pieces from drying out while others finish cooking.
3. Stick with Greek yogurt. Its thicker texture works best in this recipe, especially when combined with lemon juice and olive oil for the topping. During testing, regular yogurt was too thin—while fine for marinating, it didn’t hold up as a topping and ran off the chicken when broiled.
4. Too much lemon? Add salt, not sugar. Salt helps balance acidity without making the dish taste sweet.

• Author: Lee Clayton Roper
• Category: Main Dish
• Method: Sear, Broil
• Cuisine: Greek

Nutrition

• Serving Size: 1 breast half
• Calories: 263
• Sugar: 2.1 g
• Sodium: 326.5 mg
• Fat: 13.4 g
• Saturated Fat: 3.7 g
• Carbohydrates: 3.1 g
• Fiber: 0.2 g
• Protein: 31.7 g
• Cholesterol: 96 mg

The post Feta Chicken Recipe with Greek Yogurt Marinade appeared first on A Well Seasoned Kitchen.

Tomato Eggplant Soup: A Taste of the Mediterranean

Inspired by the flavors of the Mediterranean, this Roasted Eggplant Soup is a delightful fusion of classic and contemporary cuisine. The idea for this dish originated from a delicious recipe that my good friend Cynthia Ballantyne shared with me. She had enjoyed it at a fabulous hotel in Big Sur, California, and I was immediately captivated by its unique combination of flavors.
 
After experimenting and refining the recipe, I combined it with a similar eggplant soup recipe that I’d been making for years. This blending of the two resulted in a truly exceptional dish that captures the essence of both!

Why This Recipe Works

• Easy to prepare with fresh ingredients. This recipe calls for ingredients available in major grocery stores and applies basic cooking techniques.
• Roasting eggplant enhances its sweetness. The roasting process brings out the natural sweetness of the eggplant, creating a rich and satisfying flavor.
• Mediterranean flair. Eggplant, tomato, garlic, and onion are a classic Mediterranean combination, providing a well-balanced and delicious taste.
• Vinegar adds acidity. Red wine vinegar balances the richness of the soup and adds a bright, tangy element.
• No heavy cream. This recipe is lighter and healthier than many puréed soups, as it calls for no cream (or milk).
• Fresh herbs add brightness. The addition of thyme and chives provides a fresh, aromatic touch that complements the other ingredients.
• Vegan and vegetarian-friendly. This recipe is suitable for both vegans and vegetarians, making it a versatile and healthy option.
• Make ahead option. The soup can be made ahead and stored in the refrigerator, making it perfect for busy weeknights and/or stress-free entertaining.
• Flexible and adaptable. This recipe is highly customizable, allowing you to adjust the seasonings to your tastes and modify the cooking method based on the equipment you have available.

Ingredients in This Roasted Eggplant Soup

How to Make Tomato Eggplant Soup

Variations and Substitutions

Serving Suggestions for Roasted Eggplant Soup

Make Ahead and Storage

Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated. It can also be frozen for up to 2 months. Reheat over medium heat or in the microwave.

Other Puréed Soup Recipes to Try

• Creamy Ginger Carrot Soup
• Healthy Broccoli Soup with Potato Croutons
• Tomato Basil Bisque Recipe
• Curried Cauliflower Soup with Bacon-Cashew Gremolata
• Butternut Squash Soup

Roasted Eggplant Soup with Tomato

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A velvety, comforting soup that bursts with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs, our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings
• Diet: Vegan

Ingredients

• 1 1/2 pounds eggplant, peeled and cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil, divided use
• 1 cup chopped yellow onion
• 1 teaspoon chopped garlic
• 2 1/4 to 2 1/2 chopped and seeded fresh tomatoes – See Note
• 1 tablespoon fresh thyme
• 2 tablespoons chopped fresh chives, divided use
• 3 to 4 cups vegetable broth, divided use
• 1 tablespoon red wine vinegar

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Instructions

1. Preheat the oven to 450 degrees.
2. Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat.
3. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded. Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
4. While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
5. Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
6. Stir in vinegar.
7. Remove from heat. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
8. Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.

Notes

Make ahead: Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated.

Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 2 1/2 cups canned diced tomatoes, drained

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Soups
• Method: Roast and Cooktop
• Cuisine: Mediterranean

Nutrition

• Serving Size: A bowlful
• Calories: 117
• Sugar: 7.6 g
• Sodium: 384.8 mg
• Fat: 7.4 g
• Saturated Fat: 1.1 g
• Carbohydrates: 13.2 g
• Fiber: 4.6 g
• Protein: 2 g
• Cholesterol: 0 mg

The post Recipe for Roasted Eggplant Soup with Tomato appeared first on A Well Seasoned Kitchen.

Why This Curry Chicken Salad Recipe Works

This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.
 
Here’s what sets this recipe apart and why it’s a personal favorite:

• Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
• Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
• Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
• Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
• Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.  

Ingredients for Curry Chicken Salad with Pasta

Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:

Curry Dressing

• Mayonnaise
• Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
• Curry powder – Madras is my personal preference
• Tumeric
• Ground cinnamon
• Cayenne pepper – for just a bit of heat!
• Mango chutney – often sold under the brand Major Grey’s

Chicken Pasta Salad

• Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
• Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or quickly sauté some boneless chicken breasts
• Raisins
• Green onions
• Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
• Green apple – Granny Smith is my recommendation.
• Kosher salt
• Ground black pepper
• Toasted slivered almonds

Step-by-Step Instructions for Making Curry Chicken Salad with Pasta

Here’s all you have to do to create this easy recipe. No special equipment required!

Curry Dressing

1. Combine mayo and sour cream.
   In a medium bowl, whisk together mayonnaise and sour cream (and/or yogurt). 
2. Add spices.
   Whisk in curry powder, turmeric, cinnamon, and cayenne pepper.
3. Add chutney.
   Cut up any large pieces of mango in the chutney and add to the mayonnaise mixture. Mix well.
4. Refrigerate.
   Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

1. Cook pasta; drain, and pat dry.
   Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
2. Toss together salad ingredients.
   In a large bowl, toss together cooled pasta, shredded chicken, raisins, chopped green onion, celery, and apple (I like to use my hands). 
3. Add dressing.
   Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
4. Refrigerate.
   Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.
5. Add almonds; adjust seasonings.
   Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.

Substitutions and Variations

Serving and Side Dish Suggestions

Make Ahead and Storage for Curry Chicken Salad

Other Portable Main Dish Salads to Try

• Cold Salmon Salad with Avocado Dressing
• Shredded Chicken Taco Salad
• Tarragon Chicken Salad
• Crab and Shrimp Salad Recipe with Curry-Chutney Dressing
• Chopped Shrimp Salad with Rice and Avocado

Curried Chicken Pasta Salad

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Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!

• Prep Time: 15 minutes
• Refrigeration Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings

Ingredients

Curry Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream or nonfat Greek yogurt (or a mix)
• 1 tablespoon curry powder, or more to taste
• 1 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• Pinch cayenne pepper
• 1/3 cup mango chutney – see Note below

Chicken Pasta Salad

• 4 ounces short pasta (orecchiette, farfalle or small shells will work)
• 2 cups chopped or shredded cooked chicken (around 1 1/4 pounds)
• 1/2 cup raisins
• 1/2 cup chopped green onions (white, light green and some dark green part)
• 1/2 cup chopped celery (including leaves)
• 1/2 cup (heaping) chopped green apple – around 1/2 large apple
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1/4 cup toasted slivered almonds

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Instructions

Curry Dressing

1. In a medium mixing bowl, whisk together mayonnaise and sour cream (or yogurt). Whisk in curry powder, turmeric, cinnamon and cayenne pepper.
2. Cut up any large pieces of mango in the chutney and whisk in.
3. Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

1. Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
2. In a large mixing bowl, toss together cooled pasta, chicken, raisins, scallions, celery, and apple (I like to use my hands).
3. Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
4. Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
5. Line the outer edge of a serving bowl or platter with lettuce or spinach leaves. Spoon salad into bowl or onto platter and serve.

Notes

Note on mango chutney: A widely available brand is “Major Grey’s Chutney”

Make ahead: Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

• Author: Lee Clayton Roper
• Category: main dish salads, make ahead
• Method: Refrigerate
• Cuisine: American

Note: this recipe was originally posted in July of 2013 and substantially updated in June of 2024 with more information and photos.

The post Curry Chicken Salad Recipe with Pasta appeared first on A Well Seasoned Kitchen.

Why Chicken with Goat Cheese and Tomatoes is a Favorite

I’ve been making this delectable recipe for years. Six ingredients all of which I usually have on hand, combined with 45 minutes from beginning to end, and I have a light, elegant dish bursting with freshness. In this dish, fresh grape or cherry tomatoes are tossed with kosher salt and left to sit, to draw out some of their moisture. Instead of throwing out the tomato juices, you whisk them with goat cheese into a creamy, sauce full of tomato flavor.

Chicken, Goat Cheese, and Tomatoes Ingredients

How to Make Grilled Chicken, Tomatoes, and Goat Cheese

Substitutions and Additions

Variations in Chicken Cooking Method

How to Serve Grilled Chicken with Tomatoes and Goat Cheese

How to Store and Reheat Chicken, Tomatoes, and Goat Cheese

If you have leftovers, place them in an airtight container and refrigerate. They will last for 3 to 4 days. I don’t recommend freezing as the tomato mixture can become watery

Other Grilled Chicken Recipes to Try

• Grilled Chicken with Rosemary Dijon Marinade
• Grilled Chicken with Caramelized Red Onions
• Grilled Lemon Chicken Recipe
• Southwestern Grilled Fajita Chicken with Peppers and Onions
• Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens

Grilled Chicken with Tomatoes and Goat Cheese

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This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish that’s elegant enough for entertaining yet easy enough for weeknight dinner. Plus, I share my secrets for how to grill juicy, tender chicken!

• Prep Time: 10 minutes
• Resting Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

• 2 cups red and yellow grape or cherry tomatoes, halved
• 1/4 teaspoon kosher or sea salt
• 2 ounces mild goat cheese (flavored works well), crumbled, divided use
• 3 tablespoons extra virgin olive oil, divided use
• Fresh ground black pepper, to taste
• 4 boneless, skinless chicken breast halves

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Instructions

1. Preheat grill to medium-high heat.
2. Place tomatoes in a colander set over a medium mixing bowl. Toss with the sea salt and let stand for at least 20 minutes to release the juices.
3. Remove tomatoes and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth.
4. Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
5. Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
6. Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion.
7. Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
8. Spoon the tomato-goat cheese mixture on top of the breasts and serve.

• Author: From ” A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Poultry, main dish, quick and easy
• Method: Grill
• Cuisine: American

Nutrition

• Serving Size: 1 breast plus topping
• Calories: 277
• Sugar: 2 g
• Sodium: 265.1 mg
• Fat: 16.6 g
• Saturated Fat: 4.2 g
• Carbohydrates: 2.9 g
• Fiber: 0.9 g
• Protein: 28.8 g
• Cholesterol: 89.3 mg

Note: this recipe was originally posted in April of 2011 and significantly updated in May 2024 with edited photos and more information.

The post Grilled Chicken with Tomatoes and Goat Cheese appeared first on A Well Seasoned Kitchen.

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Why This Recipe Works

Ingredients Needed for This Stuffed Pork Tenderloin Recipe

Preparing the Pork Tenderloin for Stuffing

Before diving into the stuffing process, you’ll need to prep the tenderloins by removing the fat and silver skin, then butterflying them:

A. Removing excess fat

Using a sharp knife or kitchen scissors, trim off any excess fat from the pork tenderloin. (This helps the meat cook evenly and prevents any chewy or tough bits.)

B. Removing silver skin from pork tenderloin

1. Silver skin is very tough connective tissue that, when cooked, will tighten and can cause the tenderloin to twist. Look for a strip of membrane that looks like reinforced tape; it will run lengthwise of only one side of the tenderloin.
2. Using a sharp knife, put the pointy end under one end of the silver skin.
3. Slowly cut toward the middle, keeping the knife blade just under the skin, horizontal to the tenderloin, and not cutting into the meat as much as possible. While cutting, use your other hand to gently pull away the silver skin.
4. Slowly keep cutting until all the silver skin is removed.
5. You may have to repeat the above to remove all of it.

C. Butterflying the pork tenderloin

1. Cut lengthwise down the center of the tenderloin without cutting all the way through. Open it up so the tenderloin lies flat in one piece. 2. Cover with wax paper (or a freezer-safe large baggie) and pound to an even thickness with a meat mallet or a heavy skillet (cast iron works well).

How to Stuff a Pork Tenderloin

Here’s an overview of how prepare the stuffed pork tenderloin; detailed directions are provided in the recipe card at the end of this post.

1. Make the stuffing.
   Start with cooking the garlic in some of the oil from the sundried tomato jar. Add the sun-dried tomatoes, green onion, lemon zest, and spinach. Cook, stirring, until heated through and any moisture remaining on the spinach is cooked out. Turn heat to low, add goat cheese, and keep stirring until the cheese is well incorporated and begins to melt. Remove from heat and stir in more sundried tomato oil; season with salt and pepper.
2. Spread stuffing on pork.
   Place one butterflied tenderloin on a cutting board. Season with salt and pepper. Spread the spinach stuffing evenly in the middle, omitting the narrower ends and leaving a 1/2-inch border on the long sides. Trim off the scraggly or very narrow ends.
3. Roll pork.
   Beginning with one long side, roll up the tenderloin. Apply gentle pressure as you roll to ensure a tight and secure seal.
4. Secure.
   Once rolled, use toothpicks, kitchen twine, or food loops to secure it and ensure the stuffing stays inside.
5. Make the sauce.
   In a small bowl, whisk together the remaining garlic, lemon juice, and Dijon mustard.

How to Roast Stuffed Pork Tenderloin

Stuffed Pork Tenderloin Grilled

Substitutions and Variations

Serving Suggestions and Accompaniments

How to Store Stuffed Pork Tenderloin

Spinach and Cheese Stuffed Pork Tenderloin Recipe

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Easy, elegant, and impressive, this Stuffed Pork Tenderloin recipe is the perfect main dish to serve at your next gathering. Whether you prefer the mouthwatering goodness of a roasted dish or the smokey notes from grilling, I’ve got you covered. And, while making a stuffed tenderloin might seem intimidating at first, my step by step instructions will guide you through the entire process from beginning to end!

• Prep Time: 25 minutes
• Resting Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

• 1/4 cup chopped sun-dried tomatoes packed in olive oil, drained and oil reserved
• 2 teaspoons chopped garlic, divided
• 1/4 cup chopped green onion
• 1 teaspoon lemon zest
• 2 packages (10 ounce) frozen chopped spinach, thawed, drained, and squeezed dry
• 4 ounces goat cheese crumbles
• 2 pork tenderloins (around 1 pound each), rinsed and dried with paper towel
• Kosher salt
• Ground black pepper
• 2 tablespoons fresh lemon juice
• 5 teaspoons Dijon mustard

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Instructions

Prepare Stuffing

1. Heat 1 tablespoon of the oil from the sundried tomatoes in a large skillet over medium heat. When hot, add 1 teaspoon of the chopped garlic and sauté for just 1 minute.
2. Add the sun-dried tomatoes, green onion, lemon zest, and spinach. Cook, stirring, until heated through and any moisture remaining on the spinach is cooked out.
3. Turn heat to low, add goat cheese, and keep stirring until the cheese is well incorporated and begins to melt. Remove from heat and stir in 1 tablespoon sundried tomato oil; season with salt and pepper.

Prep Pork Tenderloins

1. Using a sharp knife, remove the excess fat and silver skin from the pork tenderloins. (See detailed instructions in post.)
2. Place one tenderloin on a large cutting board and cut it in half length-wise, cutting mostly but not all the way through. Open it up so the tenderloin lies flat in one piece. Cover with wax paper (or a freezer-safe large baggie) and pound to an even thickness. Repeat with the second tenderloin.

Stuff Pork Tenderloins

1. Season the pork with salt and pepper. Take half of the spinach mixture and spread it evenly in the middle of one tenderloin, omitting the narrower ends and leaving a 1/2-inch border on the long sides. Trim off any tail ends.
2. Beginning with one long side, roll up the tenderloin and secure with toothpicks, kitchen twine, or food loops. Repeat with the second tenderloin.
3. In a small bowl, whisk together the remaining garlic, lemon juice and Dijon mustard. Set aside.

Roasting Stuffed Pork Tenderloin

1. Preheat oven to 375 degrees.
2. Place stuffed tenderloins in a greased baking dish, side by side without touching each other – the size of the pan is dependent on the size of your tenderloin. I usually use a 7 by 11-inch dish, but if the tenderloins are very long, you may need to use a 9 by 12-inch dish.
3. Brush the lemon-mustard mixture over the top and sides of the stuffed tenderloins. Bake until the tenderloins reach 145 to 150 degrees with an instant-read thermometer, approximately 45 minutes (make sure you are measuring the temperature of the tenderloins and not the stuffing).
4. Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.

Grilling Stuffed Pork Tenderloin

1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
2. When grill is hot, using tongs, dip a folded paper towel in canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.) Then, if using a gas grill, reduce heat to medium.
3. Brush the lemon-mustard mixture over the top and sides of the stuffed tenderloins. Place tenderloins grill rack, side by side without touching and cook, covered, for 10 minutes.
4. Turn tenderloins over and continue cooking, covered, for another 5 to 10 minutes or until a meat thermometer inserted into the thickest portion registers 145 to 150 degrees.
5. Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.

Notes

Make ahead: Pork can be stuffed but not baked earlier in the day, covered and refrigerated.  Bring to room temperature before roasting or grilling.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Main dish
• Method: Roast or Grill

The post How to Make Stuffed Pork Tenderloin – Roasted or Grilled appeared first on A Well Seasoned Kitchen.

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You Will Love This Bouillabaisse Recipe!

Origins of Bouillabaisse

This iconic dish traces its roots back to the bustling port city of Marseille, located in the Provence region of southern France. It was originally created by the local fishermen as a way to make use of the unsold fish from their catch of the day. Over time, bouillabaisse evolved to include seafood as well. 

What Exactly is Bouillabaisse?

Bouillabaisse is a traditional French fish and seafood stew that originated in the port city of Marseille in Provence, France. Hearty and flavorful, the primary ingredients of bouillabaisse typically include different kinds of fish such as monkfish, sea bass, flounder, or red rascasse (in the scorpion family) as well as shellfish like mussels, clams, and sometimes shrimp or crab. The broth is flavored with onions, garlic, tomatoes, saffron, and aromatic herbs found in the south of France.

Cioppino vs Bouillabaisse

Bouillabaisse is a French fish stew that typically features a variety of fish, shellfish, and aromatic herbs in a saffron-infused fish broth. Cioppino, on the other hand, is an Italian seafood stew in a tomato-based broth packed with an assortment of seafood including crab, clams, and shrimp.

Seafood Bouillabaisse Ingredients

Step-by-step Guide to Making Bouillabaisse

Bouillabaisse Recipe Substitutions and Variations

How to Serve Bouillabaisse

What Wine Goes with Bouillabaisse

When it comes to bouillabaisse, a crisp white wine is the ideal choice. Look for a wine with good acidity and citrus notes, such as a Sauvignon Blanc or a Chardonnay from the Burgundy region. These wines will cut through the richness of the broth and enhance the flavors of the seafood.

Making Ahead and Storing this Recipe for Bouillabaisse 

You can make this Bouillabaisse 1 to 2 days ahead of time and store it in the refrigerator. Cool it to room temperature, transfer to an airtight container, and refrigerate. Gently reheat on the stove top over medium-low heat. Don’t allow it to boil vigorously as you’ll end up overcooking the fish and seafood.

Other Seafood Recipes to Try

• Oven Baked Shrimp with Tomatoes and Feta
• Seafood Phyllo Bundles
• Shrimp and Crab au Gratin
• Seafood Lasagna
• Crab and Shrimp Salad

Bouillabaisse Recipe – A French Inspired Seafood Stew

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Indulge in the flavors of the Mediterranean with our irresistible Bouillabaisse recipe! This French inspired seafood stew offers a taste of the Mediterranean in every spoonful by combining fresh fish and seafood with a fragrant blend of onions, peppers, tomatoes, garlic, saffron, wine, and an assortment of herbs. Our version was created by my mom,  and it’s faster and easier than other, more traditional bouillabaisse recipes.

• Prep Time: 10 minutes (chopping)
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings
• Diet: Gluten Free

Ingredients

• 4 tablespoons butter
• 1 cup (1 large) chopped green bell pepper
• 1 cup (1/2 large) chopped yellow onion
• 1 cup (about 3 large stalks) chopped celery
• 1 1/2 teaspoons chopped garlic (around 3 cloves garlic)
• 2 pounds sole or flounder fillet, skin and bones removed, cut into 1-inch pieces
• 2 cups dry white wine
• 1 3/4 cups chopped fresh tomatoes – see Note
• 2 (15-ounce) cans tomato sauce
• 2 cups water
• 3/4 cup clam juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1/4 teaspoon seasoned salt (such as Lawry’s)
• 1 bay leaf
• Pinch or two of saffron
• 1 pound fresh crabmeat, rinsed and drained
• 24 small hard-shelled clams, scrubbed, tossing any opened shells (see Tip)
• 24 PEI fresh mussels, scrubbed – see Note
• 1 heaping tablespoon chopped fresh basil 

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Instructions

1. In a large saucepan, melt the butter over medium heat. Add the bell pepper, onion, celery, and garlic. Sauté 5 minutes or until pepper and onions begin to soften.
2. Add the fish and wine; reduce heat to medium-low and sauté 5 minutes.
3. Stir in the tomatoes, tomato sauce, water, clam juice, Worcestershire sauce, Italian seasoning, oregano, salt, bay leaf and saffron. Bring to a boil.
4. Gently stir in the crabmeat. Then, add the clams and mussels, reduce the heat to medium-low (maintaining a low boil slightly above a simmer), cover, and cook 10 to 15 minutes or until the shells open. Discard any shells that remain closed. Keep a close eye on the seafood, as cooking times may vary; stop cooking as soon as the majority of the shells open to prevent overcooking and toughness in the mussels and clams.
5. Stir in basil and serve immediately in shallow bowls. 

Notes

Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 1 (15-ounce) can diced tomatoes, drained.
Note on mussels: PEI (Prince Edward Island) mussels are farm-raised and don’t require much cleaning. Wild mussels may be muddy, with long “beards” — the tendrils that hold them onto rocks and piers. Scrub vigorously under cold water, tossing any with broken shells or that fail to close tightly.

Make ahead: You can make this Bouillabaisse 1 to 2 days ahead of time and store it in the refrigerator. Cool it to room temperature, transfer to an airtight container, and refrigerate. Gently reheat on the stove top over medium-low heat. Don’t allow it to boil vigorously as you’ll end up overcooking the fish and seafood.

Dairy free: substitute olive oil for the butter.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Main dish
• Method: Stovetop
• Cuisine: French

Nutrition

• Serving Size: 1 bowlful
• Calories: 424
• Sugar: 7 g
• Sodium: 884 mg
• Fat: 14.8 g
• Saturated Fat: 5 g
• Carbohydrates: 16.4 g
• Fiber: 3.1 g
• Protein: 45 g
• Cholesterol: 140 mg

The post Bouillabaisse Recipe – A French Inspired Seafood Stew appeared first on A Well Seasoned Kitchen.

This elegant Salad with Salmon is Perfect for Summer

Warm summer evenings are the perfect time to serve a main dish salad for dinner, and since preparing Layered Salmon Salad with Avocado Dressing doesn’t require turning on the oven or cooktop, your kitchen stays nice and cool.

The avocado dressing is a variation of the dressing used in our Chicken Taco Salad and is delicious on most any tossed or chopped lettuce salad.

What You’ll Need for This Salmon Salad Recipe

To create a tantalizing Cold Salmon Salad and its dressing, you’ll need the following ingredients:

Salmon Salad

• Shredded lettuce
• Cooked salmon
• Capers
• Red onion
• Fresh tomato
• Kalamata olives
• Goat cheese
• Pine nuts
• Kosher salt
• Ground black pepper

Avocado Lime Dressing

• Ripe avocados
• Plain Greek yogurt (I use nonfat)
• Fresh lime juice
• Garlic clove
• Kosher salt
• Ground cumin
• Freshly ground black pepper

What Kind of Salmon to Put in Salad

When choosing the salmon to use in this salad, it’s essential to consider the texture and flavor you prefer. Most any kind of salmon will work well:

• Grilled or baked salmon. Provides a tender and flaky texture with a mild, slightly sweet flavor. You can season the salmon with various herbs and spices to complement the salad’s other ingredients.
• Poached salmon. A moist and tender texture. Similar to grilled or baked, you can season the poachng water with various herbs and spices.
• Smoked salmon. Adds a rich, intense flavor with a more delicate touch. It goes particularly well with this recipe. See my post on the various types of smoked salmon.
• Leftover salmon (any kind). Flake or slice and add to the salad for a quick and easy option.

How to Make Salmon Salad

Here’s an overview of how easy it is to create this luscious salad:

1. Layer all salad ingredients.
   In a deep 3 or 4 quart glass bowl, layer the ingredients in this order, very lightly sprinklng each layer with salt and pepper: lettuce, salmon, capers, onion, tomato, olives, goat cheese and pine nuts.
2. Add Avocado Lime Dressing.
   Spoon avocado dressing over top. If desired, use a spatula to smooth dressing into an even layer.
3. Refrigerate.
   Cover and chill for at least 1 hour or overnight.

Dressing for Salmon Salad

I always make the Avocado Lime Dressing first, then assemble the salad:

1. Purée avocado.
   Scoop avocado flesh into a food processor and purée until smooth.
2. Add remaining ingredients.
   Add yogurt, lime juice, garlic, salt and cumin; blend until well mixed and few to no lumps remain.
3. Adjust seasonings.
   Taste and season with additional salt or pepper if needed.
4. Cover and chill until assembling salad.

How to make layered salad in a jar

Follow the directions as outlined above, dividing the ingredients between 6 (1-quart) mason jars with lids.

How to Serve This Recipe for Salmon Salad

This salad is extremely versatile and can be served in a variety of ways. In addition to layering the ingredients in a deep 3 or 4 quart glass bowl, here are some other serving options:

1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual large mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve.

And, regardless of how you choose to assemble the salad, let the Avocado Dressing sit for at least one hour before serving to allow the flavors time to blend.

Variations of Salad with Salmon

While this recipe is delicious as is, there are several possibilities for customization. Here are a few suggested variations:

• Use roasted chicken instead of salmon.
• Substitute toasted slivered almonds for the pine nuts.
• Use feta instead of goat cheese.
• Add chopped cooked bacon.
• Add chopped cucumber.
• Add chopped fresh herbs – parsley, cilantro, dill or chives.
• Give it an Asian flair by using a sesame ginger dressing and add sliced avocado and edamame.

Cold Salmon Salad Storage

When chilling – or if you have leftovers – cover tightly and refrigerate. It tastes best within 24 hours of assembling.

More Salad Recipes You'll Enjoy

Tuna Salad Niçoise Recipe

Crab and Shrimp Salad Recipe with Curry-Chutney Dressing

Tarragon Chicken Salad

Avocado Mango Salad with Pork Tenderloin Recipe

Layered Salad with Salmon and Avocado Dressing

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 Packed with flavor, nutrients, and a delightful combination of textures, this salad will leave you feeling satisfied and energized. Tender, flaky pieces of cooked salmon are layered atop crisp mixed greens, accompanied by a medley of capers, olives, tomato, onion, tangy goat cheese, crunchy pine nuts and creamy Avocado Lime Dressing. It can be served in a variety of ways – as a layered salad, cobb salad-style, or simply tossed and served.

• Prep Time: 20 mins
• RefrigerationTime: 60mins
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Salmon Salad

• 4 cups shredded lettuce
• 2 cups flaked cooked salmon
• 2 tablespoons capers, drained
• 1/2 cup chopped red onion
• 2 cups chopped fresh tomato
• 1/2 cup chopped Kalamata olives (optional)
• 4 ounces goat cheese, crumbled
• 1/4 cup toasted pine nuts
• Kosher salt, to taste
• Ground black pepper, to taste

Avocado Lime Dressing

• 2 large ripe avocados, peeled and pitted
• 3/4 cup plain Greek yogurt (regular or nonfat)
• 3 tablespoons fresh lime juice
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• Dash ground cumin
• Ground black pepper, to taste

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Instructions

Avocado Lime dressing

1. Scoop avocado flesh into a food processor and purée until smooth.
2. Add yogurt, lime juice, garlic, salt and cumin; blend until well mixed and few to no lumps remain.
3. Taste and season with additional salt or pepper if needed.
4. Cover and chill until assembling salad.

salmon salad

1. In a deep 3 or 4 quart glass bowl, layer the ingredients in this order, very lightly sprinklng each layer with salt and pepper: lettuce, salmon, capers, onion, tomato, olives, goat cheese and pine nuts.
2. Spoon avocado dressing over top. If desired, use a spatula to smooth dressing into an even layer.
3. Cover and chill for at least 1 hour or overnight.

Notes

Serving variations: This salad is extremely versatile and can be served in a variety of ways. In addition to layering the ingredients in a deep 3 or 4 quart glass bowl, here are some other serving options:
1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve.

• Author: From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper
• Category: Picnics, pot lucks, easy entertaining, picnics
• Method: No cook
• Cuisine: Mediterranean

Nutrition

• Serving Size:
• Calories: 314
• Sugar: 3.9 g
• Sodium: 492.7 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Carbohydrates: 12.7 g
• Fiber: 5.7 g
• Protein: 19.4 g
• Cholesterol: 40.2 mg

This recipe was first posted on our website in 2011, then updated in 2023.

The post Cold Salmon Salad with Avocado Dressing appeared first on A Well Seasoned Kitchen.

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Why You’ll Love this Feta Cheese Spread

Story Behind this Quick and Easy Feta Cheese Mousse

Feta Spread Recipe Ingredients

How to Make Feta Cheese Spread

How to serve Feta Mousse

Serve at room temperature with grilled ciabatta bread, crostini, pita chips or crackers.

How to Store Feta Cheese Mousse

Other Dip and Spread Recipes You’ll Like

• 4-Ingredient Hot Crab Dip
• Green Olive Cheese Spread
• Mushroom Pâté
• Liptauer Cheese Spread
• Artichoke, Jalapeno and Cheese Dip
• Cannellini Bean Dip
• Zesty Pimiento Cheese Spread

Note: I originally posted this Feta Mousse recipe several years ago, and have updated it a few times. Over the years, I’ve tweaked it, adding a few ingredients that make it even more delicious. I’ve also honed my food photography skills a bit, and wanted to share a better photo of this delectable dish.

Feta Spread

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Print Recipe

Savor the tangy and creamy flavors of Feta Cheese Spread (or Mousse) – a quick and easy appetizer made with just four ingredients. Garlic powder, oregano, and cayenne pepper add an extra kick of flavor to this light and airy spread, perfect for serving with grilled bread. Impress your guests with this elegant yet effortless dish, ideal for any occasion.

Adapted from the Charcoal Restaurant Feta Mousse recipe.

• Prep Time: 5 minutes
• Cook Time: 60 minutes rest
• Total Time: 65 minutes
• Yield: Makes around 1 cup
• Diet: Gluten Free

Ingredients

(See Gluten-free adaption in the Notes section below.)

• 1 container (6 ounce) feta cheese crumbles (around 1 1/4 cups)
• 1/2 cup sour cream, or more to taste
• 2 tablespoons good quality extra virgin olive oil, or more to taste
• 3 large green onions, dark and light green portions cut into 1-inch pieces – plus additional for garnish
• Sprinkle or two of garlic powder
• Dash oregano (fresh or dried)
• Dash cayenne pepper
• Kosher salt, to taste
• 1 to 2 tablespoons heavy cream, if needed (see directions)
• Grilled ciabatta bread, crostini, pita chips or crackers, for serving

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Instructions

1. In a small food processor or blender, process the feta cheese, sour cream, olive oil and green onion until well blended and very smooth.
2. Add garlic powder, oregano and cayenne pepper; blend. Season to taste with kosher salt (may not need any). Add more sour cream or olive oil to taste, as needed.
3. If your feta cheese is very strong/ripe, add in a bit of heavy cream to taste.
4. Cover and refrigerate for at least one hour.
5. Serve at room temperature with grilled ciabatta bread, crostini, pita chips or crackers.

Notes

Gluten free: Serve with grilled gluten-free bread or crackers.

Make ahead: Mousse can be prepared up to 2 days ahead, covered and refrigerated. Bring to room temperature before serving.

• Author: Lee Clayton Roper
• Category: appetizers, quick and easy, make ahead, gluten free

The post Feta Cheese Spread appeared first on A Well Seasoned Kitchen.