In this Peach Prosciutto and Burrata Sandwich, creamy burrata, balsamic glaze and hot honey, salty prosciutto, juicy peach slices, basil and arugula is sandwiched between a toasted baguette. Yields 4 servings.
This is the sandwich of the summer.
And it all starts with a Costco baguette. The rest of the sandwich components consist of creamy burrata, juicy peach slices, peppery arugula, fresh basil, salty prosciutto – basically a cacophony of flavors and textures. This sandwich is absolutely heavenly!
It’s simple enough for picnic, impressive enough for small gathering or just pain perfect for when you’re in the mood for something special.
To Make This Peach Prosciutto and Burrata Sandwich You Will Need:
baguette – I used a Costco baguette.
salted butter – Helps brown the bread when toasting.
burrata – Set your burrata out on the counter at least 20 to 30 minutes before using. Bringing it to room temperature will make it more spreadable.
freshly ground black pepper – Adds distinct bite and flavor.
balsamic glaze – Lends tang and sweetness. Use homemade or store-bought.
prosciutto – Lends a salty, meaty texture.I love Murray’s prosciutto de parma.
peach – Use ripe (but not overly ripe) white or yellow flesh peaches.
honey – I used hot honey but regular works just as well.
fresh basil – Adds a pop of bright herbaceous freshness.
baby arugula – A fresh leafy green that is slightly bitter and peppery.
Trim off the ends of your baguette and slice in half. Then cut each half horizontally and spread with butter.
Toast, butter side down, in a skillet over medium heat and cook until golden brown. Remove and repeat with remaining halves.
Place toasted side up on a work surface.
Top both bottom halves with 2 balls burrata. Slice the burrata open and spread to cover the bread.
NOTE: Make sure you set your burrata out for at least 20 minutes so it will be spreadable.
Season the burrata with freshly ground black pepper, drizzle with balsamic glaze and top with slices of prosciutto.
Next, add the peach slices and drizzle with hot honey (or regular honey).
Lastly, add the fresh basil and baby arugula.
Replace the top and cut in half once more, yielding 4 sandwiches total.
Serve with fresh fruit, cut veggies or potato chips!
Enjoy! And if you give this Peach Prosciutto and Burrata Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Peach Prosciutto and Burrata Sandwich
In this Peach Prosciutto and Burrata Sandwich, creamy burrata, balsamic glaze, salty prosciutto, juicy peach slices, basil and arugula is sandwiched between a toasted baguette. Yields 4 servings.
Prep Time: 10 minutesmins
Cook Time: 8 minutesmins
Total Time: 18 minutesmins
12ouncebaguette , I used 1 Costco baguette for reference
Meanwhile, rim off the ends of your baguette and slice in half. Then cut each half horizontally and spread with butter. Toast, butter side down, in a skillet over medium heat and cook until golden brown. Remove and repeat with remaining halves.
Place toasted side up on a work surface. Top both bottom halves with 2 balls burrata. Slice the burrata open and spread to cover the bread.
Season the burrata with freshly ground black pepper, drizzle with balsamic glaze and divide the prosciutto among each half.
Next add the peach slices and drizzle with hot honey (or regular honey), fresh basil and baby arugula.
Cut these two sandwiches in half (yielding 4 smaller sandwiches) and serve.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Patty is the Food Editor at The Kitchn, where she develops all of your favorite recipes and writes about her most beloved grocery finds. Previously, she worked as Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
These Sriracha Steak Lettuce Wraps are loaded with saucy steak and fresh veggies nestled in crisp lettuce leaves. If desired, top with a drizzle of yum yum sauce, cilantro, jalapeño and green onion for a deliciously spicy meal. Yields 4 (four lettuce wrap) servings.
Spicy is my middle name.
Actually, it’s Anne, but spicy would be my middle name if I had any say when my birth certificate was being typed up. However Laurie Spicy McNamara does sound a bit ridiculous now doesn’t it (or do you like it? It is starting to grow on me).
Speaking of spicy. These steak lettuce wraps are SO good and (in my opinion) have the perfect amount of heat. For this recipe, I like to use diced cube steak and once browned I toss it in a sweet and spicy sauce that has flecks of fresh ginger and garlic. I then fill tender Bibb lettuce leaves with a plethora of colorful veggies and add the sriracha steak filling, drizzle it all with yum yum sauce and top with green onion, cilantro and jalapeños.
As if these weren’t already 🥵.
To Make These Sriracha Steak Lettuce Wraps You Will Need:
for the sauce:
light brown sugar – Lends sweetness and subtle caramel flavor.
cornstarch – Aids in thickening the sauce.
ginger (fresh) – Lends a pungent, spicy and sweet flavor.
garlic (fresh) – Adds distinct punchy flavor.
coconut aminos – Can substitute with low-sodium soy sauce or tamari for gluten free. (more on coconut aminos below)
lime juice – Adds acidity and bright citrus flavor.
sriracha – For delicious heat.
toasted sesame oil – Adds distinct flavor and nuttiness.
Start by adding 3 tablespoons of light brown sugar, 1-1/2 teaspoons cornstarch, 1 tablespoon each finely chopped ginger and fresh garlic, 3 tablespoons of coconut aminos, the juice from 1 lime, 1 tablespoon of sriracha and 1 teaspoon toasted sesame oil.
WHAT IS COCONUT AMINOS?
Coconut aminos is a flavorful and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.
Give that a whisk to combine.
Prep The Veggies:
I like to peel ribbons of carrot, sliced red pepper and cucumber into strips, shred]purple cabbage, slice green onions and jalapeños.
Prep the Steak:
Working with one cube steak at a time, slice into strips and then finely chop. It will look all crumbly, similar to ground beef.
What Is Cube Steak?
Cube steak is usually the top round or sirloin cut, pounded with a meat tenderizer or ran through a fancy machine. And I’m here to tell you cube steak isn’t just for chicken frying. Nope. It’s so tender that when you run your knife through it a couple times it resembles ground beef, yet it’s steak. Steak which just so happens to be perfect in lettuce wraps.
Heat a large 12-inch skillet or wok over medium-high to high heat. Once hot, add 1 teaspoon of avocado oil and the chopped cube steak.
Cook for about 6 to 8 minutes until fully cooked and golden brown in spots. Remove and discard any fat that has rendered out.
Next pour in the sauce.
Simmer until the sauce has thickened.
Fill your lettuce leaves with the veggies you desire, add the steak filling and top with yum yum sauce, black sesame seeds, cilantro, green onions and jalapeños.
Spicy – check.
Gingery – check-check.
Delicious flavor and texture – check-check-check!
If you like steak, spice and lettuce wraps, well I’m betting that these sriracha steak lettuce wraps will be your jam.
Enjoy! And if you give this Sriracha Steak Lettuce Wraps recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Spicy Sriracha Steak Lettuce Wraps
These Sriracha Steak Lettuce Wraps are loaded with saucy steak and fresh veggies nestled in crisp lettuce leaves. If desired, top with a drizzle of yum yum sauce, cilantro, jalapeño and green onion for a deliciously spicy meal. Yields 4 (four lettuce wrap) servings.
Prep Time: 35 minutesmins
Cook Time: 10 minutesmins
Total Time: 45 minutesmins
FOR THE SAUCE:
3tablespoonslight brown sugar
1½teaspoonscornstarch
1tablespoonfresh ginger, finely chopped
1tablespoongarlic, finely chopped
1 to 2tablespoonssriracha
3tablespoonscoconut aminos, or tamari or low-sodium soy sauce
In a liquid measuring cup (or medium bowl with a spout) add brown sugar, cornstarch, ginger and garlic, coconut aminos, lime juice, sriracha and toasted sesame oil. Whisk well to combine.
MAKE THE LETTUCE WRAPS:
Prep the veggies and any desired toppings.
Heat a large 12 to 14-inch skillet or wok over high heat. Once hot, add the avocado oil and the diced cube steak.
Cook for about 6 to 8 minutes, stirring often, until fully cooked and golden brown in spots. Remove and discard any fat that has rendered out.
Next pour in the sauce and stir until thickened. This should only take a minute or two.
Fill your lettuce leaves with the veggies you desire, top with some of the sriracha steak filling and top with yum yum sauce, green onions and jalapeños (if desired).
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Note:Nutritional information is for steak and lettuce wrap ingredients and does not include “additional or optional toppings”.
This recipe was originally posted on December 19, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
Raquel Quadreny says her restaurant, Bayan Ko — the Cuban and Filipino hybrid in Ravenswood— has always offered “diner hospitality,” despite not being a diner and serving only dinner.
“We’re just a very wholesome place, welcoming and very focused on being a neighborhood spot,” Quadreny says.
That’s one of the reasons that Quadreny and her husband, chef Lawrence Letrero, naturally gravitated toward opening a diner a few doors down from their original restaurant. Bayan Ko Diner debuted in early May, bringing the all-day crowd back inside the former Glenn’s Diner. They’re open only for breakfast and lunch. They’ll eventually expand to dinner.
“It’s just as much about enjoying yourselves while eating your food,” Quadreny says. “And you have to be the being taken care of by someone who’s being nice and kind to you so that you can feel comfortable.”
The Filipino silog will probably draw some comparison with Chicago’s legendary Uncle Mike’s Place. There are pancakes, breakfast burritos, and even a cake of the day baked by Letrero’s sister, Tricia, a dentist who is a self-taught baker. Letrero gushes about her carrot cake: “I don’t even mess with carrots,” he says.
The original Bayan Ko opened in 2018 and has recently shifted to a prix fixe format, allowing Letrero to use fancier ingredients, but retaining the laid-back vibe that drew a diverse group of customers. Some of the the original menu has moved to the diner. Quadreny grew up in Miami. The menu sees Cuban influences with tropical milkshakes, Cubano sliders, and a burrito stuffed with ropa vieja.
Glenn’s Diner served daily and weekly specials, and Letrero continues that tradition. Bayan Ko’s popular chicken wings will be a diner special and so will oxtail soup.
Regular menu items include a brick chicken inasal marinated with lemongrass with runny juices that saturate a diner’s choice of fries or garlic rice. There are also Cubano sliders. Letrero, a Filipino Canadian, also hinted at items like Filipino spaghetti, using hot dogs and that familiar sweet tomato sauce that many Americans know from Jollibee: “We’re just having fun with the menu,” Letrero says.
The family-owned diner is special for Letrero and Quadreny. They say their unique bond has connected them with other Filipino-Cuban families in Chicago who have dined at their restaurant. Tour the space and check out some of the dishes below.
Bayan Ko Diner, 1820 W. Montrose Avenue, open 9 a.m. to 3 p.m. daily, closed Tuesdays; dinner coming soon.
Hope you saved room for “Lunch.” Billie Eilish fed fans tonight, dropping her third album Hit Me Hard and Soft in full, without any advanced singles. The album is a buffet of shifting sounds that deserves to be consumed altogether, but second track “Lunch” is a meal by itself. The opening double-entendre should be enough to pull you in: “I could eat that girl for lunch,” Eilish coolly declares, in front of a groovy, ‘80s-ish bassline. Yeah, those comments about, uh, self-love were just the beginning. On “Lunch,” Eilish is serving up a spicy queer anthem.
Eilish, who opened up about being queer last year, goes on to fully detail an encounter with a woman in the song. Get ready for the e-sleuths to be all over who “Claire” is. (Coincidentally, she hasbecome friends with Clairo recently.) Eilish previously told Rolling Stone that she wrote part of “Lunch” before ever being with another woman, but oh, does it get steamy. “I’ll run a shower for you like you want,” Eilish sings, grinning. “Clothes on the counter for you to try ‘em on / If I’m allowed, I’ll help you take ‘em off.”
Eilish explained to Rolling Stone that writing “Lunch” “was actually part of what helped me to become who I am” as she was realizing her sexuality. “Last year, I realized I want my face in a vagina,” she added. Yeah, that comes through on “Lunch”: “You need a seat? I’ll volunteer,” Eilish sings to her interest at one point. Yeah, she’s not just hungry — she’s thirsty.
“Lunch” is sexy, queer, and straight-up fun. (Just wait for the Nine Inch Nails-esque synth-bass breakdown at the end!) Are you not fed?
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
A French Onion Soup Grilled Cheese Sandwich is essentially French onion soup in grilled cheese form. Slices of sourdough is topped with gruyere cheese and wine, garlic and thyme infused caramelized onions and griddled to golden perfection.
Friday was the kind of day that calls for a cozy fire in the fireplace, a hot bowl of soup, grilled cheese sandwiches.
French Onion Soup Grilled Cheese Sandwich to be exact.
I’m pretty sure after the first bite we collectively died and got a sneak peak at what heaven is like. And since that first glorious bite I’ve now decided that in my heaven, grilled cheese is served all the time. Like we’re talking breakfast, lunch and dinner here. With salt and vinegar chips. And pickles. And cake.
Onions are caramelized in butter with garlic, fresh thyme and combined with white wine before topping sourdough bread, gruyere cheese and griddled to golden perfection.
To Make This French Onion Soup Grilled Cheese Sandwich You Will Need:
unsalted butter – Adds flavor and aids in caramelizing the onions.
yellow onions – In my opinion, these are the best for caramelizing.
thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
kosher salt – Enhances flavors and will draw out the moisture in the onions.
freshly ground black pepper – Adds some subtle bite and flavor.
garlic – Adds distinct punchy flavor.
white wine – Use a dry wine you like to sip, like chardonnay or sauvignon blanc. If avoiding alcohol, simply use a little beef broth.
sourdough bread – Or a sturdy bread you prefer.
gruyere cheese – It isn’t French onion soup inspired without it!
salted butter – This is for griddling the grilled cheese.
First things first, caramelize the onions.
Melt 4 tablespoons of unsalted butter in a large pan over medium-high heat. Meanwhile, slice the top and the bottoms off of your yellow onions and slice them 1/4 of an inch thick. Keeping the onions uniformed in thickness will help them cook evenly.
When the butter has melted, add in the onions, 2 cloves minced garlic, 1 teaspoon thyme leaves, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss well to combine and so the onions are coated in butter. Cover and cook undisturbed for 5 minutes.
After the 5 minutes, remove the lid and reduce the heat to medium-low. Cook for 40 minutes, stirring every 5 minutes until the onions are soft and a deep golden in color. Reduce the heat if you notice the onions are browning too soon.
For a more thorough how-to click here for step-by-step instructions.
Once the onions are soft and reach a deep golden color pour in 3 tablespoons of dry white wine. I use Sauvignon Blanc, however beer or beef broth can be substituted.
After adding the wine, immediately scrape up any bits that are stuck to the bottom of the pan.
The onions will be all jammy like so just pull the pan off of the burner so they don’t burn.
Lay your slices of sourdough down and top with some of the grated gruyere. How much is up to you and the size of your slice of sourdough.
Top with a little of the caramelized onions.
Again, the amount is up to you. These slices are pretty large, however typically, this recipe should yield 4 maybe even 6 sandwiches.
Top the onions with a little more of the smoked Gruyere.
oh baby.
Preheat your griddle to 300℉ (or 150℃).
Melt 1 tablespoon of butter per sandwich, spreading it around in pools roughly the size of your sandwiches.
Place the sandwiches down gently pressing the sandwich into the butter. You. may need to adjust the heat of the griddle as you cook them.
Gently pressing the sandwich into the butter.
Griddle the sandwiches until the underside is crisp and a deep golden brown.
Before flipping, use a spatula to lift the sandwich, melt another tablespoon of butter the same way you did before, and carefully flip the sandiwch on the second side. Gently pressing the sandwich into the butter.
Continue to cook until the second side deeply golden and crispy.
Cut your French Onion Soup Grilled Cheese Sandwich in half and serve immediately.
This is a pretty decadent grilled cheese. So fancy. And cheesy. It is exactly what I pictured the ultimate French onion soup grilled cheese to be.
Enjoy! And if you give this French Onion Soup Grilled Cheese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4sandwiches
French Onion Soup Grilled Cheese Sandwiches
A French Onion Soup Grilled Cheese Sandwich is essentially French onion soup in grilled cheese form. Slices of sourdough is topped with gruyere cheese and wine, garlic and thyme infused caramelized onions and griddled to golden perfection.
Prep Time: 45 minutesmins
Cook Time: 15 minutesmins
Total Time: 5 minutesmins
4tablespoonsunsalted butter
2largeyellow onions, sliced 1/4-inch thick
2clovesgarlic, finely minced
1teaspoonfresh thyme leaves
3/4teaspoonkosher salt
1/2teaspoonblack pepper
3tablespoondry white wine, beef stock or beer can be substituted
8slicessourdough bread
8ouncesgruyere cheese, or regular gruyere will do
4tablespoonssalted butter
Melt 4 tablespoons of butter in a large pan over medium-high heat.
Meanwhile, cut the top and the bottoms off of your yellow onions and slice 1/4 of an inch thick. Keeping the onions uniformed in thickness will help them cook evenly.
When the butter has melted, add in the onions, garlic, thyme, kosher salt and pepper. Toss until coated in the butter. Cover and cook undisturbed for 5 minutes.
After the 5 minutes, uncover and cook on medium-low heat for 40 minutes, stirring every 5 minutes until the onions are soft and a deep golden in color.
Pour in the wine and scrape any bits that accumulate on the bottom of the pot and then remove the pot off of the heat.
Build your sandwiches by topping the sourdough slices with grated gruyere, caramelizd onions and more gruyere. Lastly, place the second slice of bread on top.
Preheat your griddle to 300℉ (or 150℃). Melt 1 tablespoon of butter per sandwich, spreading it around in pools roughly the size of your sandwiches.
Place the sandwiches down gently pressing the sandwich into the butter. You. may need to adjust the heat of the griddle as you cook them.
Griddle the sandwiches until the underside is crisp and a deep golden brown.
Before flipping, use a spatula to lift the sandwich, melt another tablespoon of butter on the griddle (as you did before) and carefully flip the sandiwch on the second side. Gently pressing the sandwich into the butter.
Once the cheese is melted and the second side is crisp and golden, transfer to a cutting board and slice the sandwiches in half and serve.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
The pandemic transformed restaurants in several ways including a spike in the popularity in comfort foods like pizza and pasta. The owners of Gemma Foods in West Town are hoping that the charge for carbs will continue. For two years, Gemma has sold fresh pasta to customers who take home their noodles to boil in their own kitchens. But home cooks don’t have to stress. Next week, Gemma is expanding operations by offering a full ready-to-eat lunches — no cooking required.
Tony Quartaro says Gemma has always been about sharing their passion for pasta in new and different ways. Gemma did tours of duties at Revival Food Hall in the Loop and Time Out Market Chicago in Fulton Market. That helped grow the brand and better showcase Gemma. Quartaro says it’s sometimes a challenge to explain their mission as a pasta maker to passersby on Grand Avenue, across from D’Amato’s Bakery and Bari Foods.
Gemma Food will now serve hot meals at this counter.Barry Brecheisen/Eater Chicago
Lunch service is a prelude to eventually offering dinner, as Gemma will offer a rotating batch of pasta specials, focaccia, and entree salads like a kale Caesar. Seasonality is essential. Quartaro already has a pair of specials with ramps (carrot gnocchi with ramp, lemon, and mascarpone; plus radiatori alla ramp carbonara).
Another specialty is the meatballs, which the chef admits he “thinks deeply” about — he’s been perfecting the ratio for years. They’ll also offer a Sunday special — pork neck ragu. Look for other treats like lasagna — a meaty red sauce version and vegetarian options like a mushroom ragu or a light one with layered eggplant. Vodka sauce is another item that Quartaro makes with pride. Other options include cacio e pepe, canestrini, and paccheri. Most of the pasta is hand-cut, though a few are extruded.
The pandemic transformed habits as the work-from-home culture grew out of necessity. Quartaro says that wasn’t the sole driver behind offering cooked meals at Gemma, but knowing that potential customers are held captive in their nearby homes by work provided a little motivation to naked use of their counter. Those poor souls need quality afternoon meals. Quartaro has worked at pasta palaces like the dearly departed restaurants Balena in Lincoln Park and the Bristol in Bucktown, plus Formento’s in West Loop. He’s also worked at San Francisco’s celebrated A16. When Gemma opened in March 2022, it was part of a pasta revolution in the area, a push that included the debuts of Tortello in Wicker Park and Flour Power in West Town. Each brings a different spin to the game.
“There’s no shortage of amazing pasta makers in our city,” Quartaro says. “There’s no reason each neighborhood can’t have their own.”
Gemma Foods, 1117 W. Grand Avenue, lunch debuts Wednesday, April 17.
This Eggless Quiche has a soft, tender interior with just a hint of jiggle, topped with melted cheese. It’s a breeze to whip up with simple ingredients. Plus, it’s flavorful, versatile, comforting, and guaranteed to make everyone smile.
The Ultimate Eggless Quiche: A Flavorful Twist on a Classic Favorite
Eggless Quiche is simple, customizable, and utterly comforting. Perfect for breakfast, brunch, lunch, or dinner, this quiche is sure to please even the pickiest of eaters.
I love how versatile this quiche recipe is! You can add mushrooms, bell peppers, or any other ingredient you prefer. You can also use cheddar cheese instead of feta cheese. This eggless quiche recipe is fully customizable, and you can make it your own by adjusting it to fit your taste.
Now, let’s talk about the fact that it’s egg-free. Yes, you read that correctly! Whether you have an allergy or dietary restrictions or prefer to skip the eggs, this quiche has you covered. The secret is a creamy cheese filling that’s so rich and indulgent that you won’t miss the eggs.
What To Love About This Recipe
Easy to Make: Don’t let the word “quiche” intimidate you. This recipe is a breeze to whip up, even for beginner cooks. With simple steps and everyday ingredients, you’ll have a mouthwatering quiche on the table in no time.
Customizable: One of the best things about this quiche is its versatility. Feel free to switch up the veggies and cheese to suit your family’s taste buds. Whether you prefer mushrooms, bell peppers, or cheddar cheese, the possibilities are endless!
Egg-Free: Yes, you read that right! This quiche is completely egg-free, making it a fantastic option for those with allergies or dietary restrictions.
Perfect Texture: This quiche has a soft, tender interior that’s slightly puffed and adorned with melted, bubbly cheese on the surface. Sounds heavenly, doesn’t it?
Flavors That Shine: Thanks to the creamy cheese filling, the flavors of the other ingredients truly shine through. I believe in balance in all things, especially when it comes to seasoning. This quiche is seasoned to perfection with just the right amount of garlic powder, onion powder, ground mustard, nutmeg, salt, and black pepper.
Perfect for Any Occasion: Whether you’re hosting a fancy brunch or enjoying a cozy dinner at home, this quiche fits the bill. Its versatility knows no bounds, making it a go-to dish for any time of day.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Pie Crust: Whether you opt for homemade or store-bought, a good-quality pie crust forms the foundation of this quiche.
Butter: For sautéing the shallots and spinach, butter adds richness and flavor to the filling.
Shallots: These mild, sweet onions lend a subtle depth of flavor to the quiche. If you don’t have shallots on hand, you can substitute finely chopped onions.
Fresh Baby Spinach: Packed with vitamins and minerals, spinach not only adds vibrant color to the quiche but also contributes a delightful earthy flavor. You can also use frozen spinach; just make sure to thaw, drain, and squeeze out all the water before you add it to the filling.
Ricotta Cheese: Creamy, dreamy ricotta cheese serves as the star of the filling, providing a luscious texture and mild flavor. I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
Cornstarch: This ingredient helps to thicken the filling, ensuring a smooth and creamy consistency.
Heavy Cream: Heavy cream is a must for richness and creaminess. It gives the quiche a luxurious mouthfeel that’s simply irresistible.
Seasonings: You’ll need garlic powder, onion powder, salt, black pepper, ground mustard, and ground nutmeg. This blend of seasonings adds depth and complexity to the quiche, enhancing its overall flavor profile.
Baking Powder: A touch of baking powder helps the quiche achieve that perfect puffed appearance in the oven.
Feta or Goat Cheese: Choose your favorite crumbly cheese to sprinkle on top of the quiche before baking. Feta adds a salty tang, while goat cheese offers a creamy, earthy flavor.
Why Not Just Use Tofu?
I’ve tried using tofu (firm and silken tofu) for Eggless Quiche. Personally, I really didn’t like the texture, and I felt it tasted of soy. So, after many tests, I found that full-fat ricotta cheese gives the creamiest, most indulgent texture. And since its flavor is mild, the other ingredients, such as veggies and cheese, really shine through.
Process Overview: How To Make Quiche Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Crust
Roll pie dough and press it into your baking dish. For a crispy quiche bottom, I recommend blind baking the crust before adding the filling. However, when I’m short on time, I skip this step, and the quiche is still delicious. Get all the details on the recipe card below.
Step 2 – Saute The Shallots and Spinach
Place butter in a large skillet over medium heat; when melted, add chopped shallots; cook, stirring occasionally, until they become soft and translucent, about 3 minutes. Then, add the fresh baby spinach; cook it, stirring occasionally, until it wilts down and reduces in volume, about 3 minutes. Set aside.
Step 3 – Make the Filling
In a bowl, mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, nutmeg, and baking powder. Then, add the sautéed shallots, spinach mixture, and half of the crumbled feta cheese; mix to incorporate.
Step 4 – Add The Filling To The Crust
Spread the mixture over the pie crust and use a spatula to even the top. Sprinkle the remaining ½ cup of feta cheese on top.
Step 5 – Bake
Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 – 20 minutes before slicing and serving.
Recipe Tips
Prep Ahead: Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
Blind Bake the Crust: To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
Get Creative: Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
Let it Rest. Allow the quiche to cool for 15 – 20 minutes before slicing. This helps the filling set and makes for cleaner slices.
Food Allergy Swaps
Dairy-Free: For a dairy-free version, you can substitute plant-based alternatives for the ricotta cheese, feta cheese, and heavy cream.
Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
Gluten-Free: You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
Corn-Free: You can substitute for potato starch 1:1.
Variations & Additions
Make it your own: Feel free to customize this quiche recipe to suit your preferences. Swap out the spinach for broccoli, kale, or Swiss chard, or try different cheeses such as gruyere or cheddar. For a heartier option, you can also add cooked bacon, ham, or sausage.
Mediterranean Quiche: Add sun-dried tomatoes, kalamata olives, and crumbled feta cheese for a taste of the Mediterranean.
Tex-Mex Quiche: Incorporate diced bell peppers, corn, and shredded Monterey Jack cheese for a Southwestern twist.
Bacon and Cheddar Quiche: For a hearty and satisfying option, look no further than this timeless combination. Crispy bacon and sharp cheddar cheese create a flavor explosion that’s hard to resist.
Mushroom and Swiss Quiche: Earthy mushrooms and nutty Swiss cheese create a savory sensation that is perfect for brunch or dinner.
Serving Suggestions
Breakfast or Brunch: Serve slices of quiche alongside a colorful spread of brunch favorites, such as crispy bacon or sausage links, roasted potatoes, fresh fruit salad, and mimosas or freshly squeezed orange juice. It’s the perfect way to start your day with a delicious and satisfying meal that’s sure to impress your guests.
Lunchtime: Pair your quiche with a light and refreshing side salad for a satisfying lunch that’s both tasty and nutritious. Think mixed greens tossed with cherry tomatoes, cucumber slices, avocado, and a tangy vinaigrette dressing. Add a crusty baguette or some garlic bread on the side for an extra-special touch.
Dinner: Who says quiche is just for breakfast or brunch? Elevate your dinner game by serving slices of quiche alongside a selection of hearty sides. Think roasted vegetables or a warm soup and a crusty loaf of bread.
Picnic: Pack up your quiche slices and head outdoors for a delightful picnic with friends or family. Pair your quiche with an assortment of finger foods, such as cheese and crackers, fresh fruit, olives, and charcuterie.
Storing and Freezing Instructions
Store: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container. Thaw before reheating in the oven or microwave.
Frequently Asked Questions
Can I make this quiche ahead of time?
Absolutely! You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake.
Can I freeze leftover quiche?
Yes, the leftover quiche freezes well. Just be sure to wrap it tightly to prevent freezer burn.
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach for fresh. Be sure to thaw, drain, and squeeze out all the water well before incorporating it into the filling.
This Eggless Quiche has a soft, tender interior with just a hint of jiggle, topped with melted, bubbly cheese. It’s a breeze to whip up with simple ingredients. Plus, it’s versatile, comforting, and guaranteed to put a smile on everyone’s face.
Prep Time 20 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr
Servings 8servings
Instructions
Position the oven rack in the lower third of the oven and preheat to 350º F (180 º C).
On a lightly floured surface, roll pie dough into a 12-inch circle. Line a 10-inch quiche dish or pie plate with the dough, pressing into the bottom and up the sides. Tuck the excess dough around the edges under and crimp as desired. If using store-bought, simply unroll the pie crust and press into a 9" quiche dish or pie plate, crimping the top edges if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.
Extra step for extra crispy crust: Line the chilled pie crust (in the quiche dish) with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust start to brown, for about 15 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick the bottom and sides with a fork (about an inch apart). Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 8 minutes. Remove from the oven and set aside. Note: You can skip this step if you don't care for a crispy crust bottom.
Place butter in a large skillet over medium heat, when melted add chopped shallots, spread them out in an even layer to ensure they cook evenly. Let the shallots cook, stirring occasionally, until they become soft and translucent, about 3 minutes. Add the fresh baby spinach, they may seem bulky at first, but they'll quickly wilt down as they cook. Using tongs or a spatula, gently toss the spinach in the skillet to coat it with the butter and shallots. Cook the spinach, stirring occasionally, until it wilts down and reduces in volume, about 3 minutes. Set aside.
Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, nutmeg, and baking powder in a bowl. Then, add the sautéed shallots and spinach mixture and half of the crumbled feta cheese; mix to incorporate.
Spread the mixture over the pie crust and use a spatula to even the top. Sprinkle the remaining ½ cup of feta cheese on top.
Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.
Store: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container. Thaw before reheating in the oven or microwave.Ricotta: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.Recipe Tips:
Prep Ahead: Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
Blind Bake the Crust: To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
Get Creative: Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
Let it Rest. Allow the quiche to cool for 15 – 20 minutes before slicing. This helps the filling set and makes for cleaner slices.
Food Allergy Swaps:Dairy-Free: For a dairy-free version, you can substitute plant-based alternatives for ricotta cheese, feta cheese, and heavy cream.
Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
Gluten-Free: You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.Variations & Additions:
Make it your own: Feel free to customize this quiche recipe to suit your preferences. Swap out the spinach for broccoli, kale, or Swiss chard, or try different cheeses such as gruyere or cheddar. For a heartier option, add cooked bacon, ham, or sausage.
Mediterranean Quiche: For a taste of the Mediterranean, add sun-dried tomatoes, kalamata olives, and crumbled feta cheese.
Tex-Mex Quiche: Incorporate diced bell peppers, corn, and shredded Monterey Jack cheese for a Southwestern twist.
Bacon and Cheddar Quiche: Look no further than this timeless combination for a hearty and satisfying option. Crispy bacon and sharp cheddar cheese create a flavor explosion that’s hard to resist.
Mushroom and Swiss Quiche: Earthy mushrooms and nutty Swiss cheese create a savory sensation that is perfect for brunch or dinner.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
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Given that we cover a lot of product launches and restocks here at The Kitchn, we’re pretty used to seeing popular drops sell out quickly after sharing the news. But if there’s one brand whose new releases go exceptionally fast, it’s Brightland. In case you’re not familiar, Brightland makes some of our favorite olive oils and vinegars. Just last month we welcomed the restock of the widely loved Castelvetrano olive oil, which sold out in just eight days when it was first released. This time around, we’re celebrating the comeback of the brand’s Mini Artist Series. Not only is the beautifully packaged set practically a collector’s item, but if you’re looking for the perfect foodie gift or an easy way to test some of Brightland’s bestsellers, this is the perfect opportunity. The only problem? There’s no telling how long the set will stay in stock this time around, as it has sold out four times in the past. Our advice: Don’t hesitate too long!
What is the Mini Artist Series?
Brightland’s Mini Artist Series introduces a unique blend of art and flavor. The collection features artist-designed labels on petite 3.4-ounce bottles, making it an ideal gesture for just about any occasion, from holidays to housewarmings. The set includes four unique mini bottles: Ardor, a fiery blend infused with red chili peppers, jalapeno peppers, chipotle peppers, and paprika; Rosette, a garlic-infused delight; Lucid, where lemon takes center stage; and Arise, a basil-infused masterpiece. It goes without saying that even when you’re not using the olive oils, you’ll want to keep them out on the counter or table. Simply put, Brightland’s thoughtfully designed labels are pretty enough to double as decor. Enjoy the oils with bread, pasta, salad, chicken, and so much more.
What Brightland Reviewers Are Saying
If you like to experiment with new flavors or you’re just an all-around olive oil fan, we have no doubt you’ll get a kick out of the Mini Artist Series. The best part is, you don’t have to be a skilled cook by any means to enjoy each bottle and use the different oils to take homemade meals to the next level. You’ll just want to act fast.
Macrobiotic eating originated in Japan, and the idea behind it is to promote longevity and health through a balance of types of foods. Followers of a macrobiotic diet believe in foods being “hot” and “cold,” or rather yin and yang, as well as acidic and alkaline. A macrobiotic bowl represents an ideal balance of all of these elements. There’s typically a strong emphasis on grains, vegetables, and fermented foods. The best part of macrobiotic bowls is they’re easy to put together and you can save even more time by using pre-prepped components. Grains or cereals make up the base of a basic macrobiotic bowl, accounting for 40 to 50% of it, followed by vegetables, which make up another 25%, then lentils or legumes, seaweed, and finally fermented foods.
This Curried Chicken Salad is loaded with shredded cooked chicken, juicy red grapes, crisp celery, green onions, cashews and cilantro, tossed in a bright yellow curry yogurt dressing. Yields 6 servings.
This was my lunch for the week and I’m not mad about it.
You remember that beautiful chicken I roasted a week or so ago? Well after it cooled, I quickly picked and picked every bit of meat off of the bones and shredded it into bite-size pieces. Yes, I roasted a chicken for the sake of this gorgeous vibrant salad. Worth it.
Curried chicken salad is also loaded with fresh grapes, buttery cashews, crisp fresh celery, green onions and cilantro. However the real gem is the bright, golden curry dressing. Because I wanted to make this dressing a smidgen healthier, I swapped out some of the mayonnaise for Greek yogurt. Then I spiced things up with ground curry, turmeric and ginger. You won’t even notice the difference.
A little sweetness from honey, tang from lime juice and a little heat from aleppo pepper sends it over the top.
To make the Curried Yogurt Dressing You Will Need:
plain non-fat greek yogurt – Adds creaminess without fat.
mayonnaise – Adds flavor and creaminess. Use any mayo you choose.
honey – Adds a touch of sweetness.
lime juice – Lends acidity and flavor.
curry powder – I use a mild curry powder which usually consists of turmeric, cumin and black pepper (to name a few).
turmeric (ground) – Lends an earthy and slightly musky flavor, and bright yellow color.
ginger (ground) – Gives a pungent, spicy and sweet flavor.
kosher salt – Enhances the flavors in this dressing.
freshly ground black pepper – Lends delicious flavor and bite.
aleppo pepper – Adds delicious flavor with moderate heat.
What is Aleppo Pepper? Aleppo Pepper is a pepper that is dried and commonly used in Middle Eastern and Mediterranean cuisine. It has a moderate heat level, similar to ancho chile but with a fruity raisin-like flavor (thanks wiki!). I purchase my Aleppo Pepper from Penzeys and use it in quite a few recipes and sprinkled over popcorn.
First, in a medium-size mixing bowl, measure and add in 1/2 cup non-fat unsweetened Greek yogurt, 1/3 cup mayonnaise, 2 teaspoons honey, the juice from 1/2 to 1 lime – depending on the size of your lime, 4 teaspoons curry powder, 1/2 teaspoon turmeric, 1/4 teaspoon ground ginger, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon aleppo pepper.
Whisk or stir well to combine.
Because of the turmeric, I highly recommend that you use a spatula or stainless whisk that is a dark color, otherwise it could stain. I learned this the hard way. RIP white spatula.
Next all that’s left to do is assemble the chicken salad.
To Build this salad You Will Need:
leftover chicken (cooked and shredded)- Either roasted or rotisserie.
red grapes – Adds a pop of color, sweetness and flavor.
celery – Adds crisp fresh flavor and texture to the salad.
unsalted roasted cashews – Adds a toasty nutty flavor and texture.
green onions – Lends a fresh, crisp and delicate onion flavor.
cilantro – Adds a distinct fresh, citrusy (and to some a soapy) flavor.
curry yogurt dressing – Binds this salad together adding flavor, creaminess and color.
In a large mixing bowl add 4 cups leftover [cooked and shredded] chicken or about 1 rotisserie, 1 cup of halved red grapes, 1/2 cup sliced celery, 1/3 cup unsalted roasted cashews, 1/4 cup sliced or 4 green onions, 1/4 cup cilantro and the curry yogurt dressing.
Toss to combine.
Next pour in all of the golden curry dressing.
Lastly, gently toss to combine. Then cover the bowl tightly with plastic wrap or a lid and refrigerated for an hour or 2 before serving. This will give the flavors a chance to develop.
HOW TO SERVE CHICKEN SALAD:
seedy crackers – I like Mary’s Gone crackers.
toasted bread – Try it on croissant bread OMG.
lettuce – Serve on or wrapped in romaine, iceberg or bibb lettuce.
sandwich or wrap – Tuck it into a croissant, lavash or wrap of choice or in pita bread.
Enjoy! And if you give this Curried Chicken Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Curried Chicken Salad with Grapes and Cashews
This Curried Chicken Salad is loaded with shredded cooked chicken, juicy red grapes, crisp celery, green onions, cashews and cilantro, tossed in a bright yellow curry yogurt dressing.
Prep Time: 25 minutesmins
Total Time: 25 minutesmins
FOR THE DRESSING:
1/2cupplain non-fat Greek yogurt
1/3cupmayonnaise
1smalllime, juiced
2teaspoonshoney
4teaspoonscurry powder
1/2teaspoonturmeric
1/4teaspoonaleppo pepper, may sub with red pepper flakes, plus more for serving
1/3cupcoarsely chopped unsalted roasted cashews, lightly salted is fine
4green onions, sliced
1/2cupsliced celery
1/4cupfresh cilantro, roughly chopped
lettuce leaves, for serving
In the bowl of a mini food processor add mayonnaise, yogurt, lime juice, honey, curry, turmeric, aleppo pepper, salt and pepper. Process until smooth scraping down the sides half way through until honey is mixed throughout.
In a large bowl combine the chicken, grapes, cashews, celery, onions and cilantro and all of the dressing. Taste and season with more salt and pepper if desired.
Spoon about 1/2 cup into lettuce leaves and sprinkle with more cilantro and aleppo pepper.
My kids eat very well, but Benny, my firstborn, had the benefit of my exclusive attention when it came to his early meals—I made them as nutrient dense and clean as possible. As our family grew (and grew up), I realized my idealized meals weren’t always practical or popular across the household. Even if I had wanted to eat mostly simply prepared vegetables, sometimes my kids didn’t want that. Behold the power of a lettuce wrap! For children, there’s something exciting about being told to eat with your hands; and as a mom, I’m just thrilled that they enjoy lettuce leaves studded with shredded carrots and zucchini, lean chicken, and other good-for-them ingredients. Super-nutritious and kid-friendly, these are a win-win.
What does the daily life of a legendary philosopher look like? Learn about Arthur Schopenhauer’s unique routine that he consistently followed for over 27 years.
Arthur Schopenhauer was a major figure in German philosophy throughout the 19th century along with Friedrich Nietzsche and Georg Wilhelm Friedrich Hegel.
While he’s known for his pessimism and negative outlook on life, there’s no denying that Schopenhauer was an intellectual powerhouse of his time who influenced many great thinkers, philosophers, and artists long after his death.
His book Essays and Aphorisms is a great introduction and overview of his philosophical ideas. It explains his core metaphysical belief of “world as appearance,” continuing the legacy of other idealist philosophers like Plato, Kant, and Indian philosophy, which warn about viewing the world strictly through a materialist lens.
The beginning of the book provides a nice biography of Schopenhauer’s family background, education, and life history. There’s one interesting section on his daily routine that caught my attention and wanted to share; it’s always fascinating to gain insights into the habits and lifestyles of influential figures, especially potential role models we can emulate and borrow from.
This specific routine characterizes the last third of Schopenhauer’s life:
“From the age of 45 until his death 27 years later Schopenhauer lived in Frankfurt-am-Main. He lived alone… every day for 27 years he followed an identical routine.”
Keep in mind, I’m only sharing this for educational purposes. I don’t necessarily recommend this way of living, but there are interesting lessons to takeaway from it, including how some of these habits relate to Schopenhauer’s overall philosophy.
Arthur Schopenhauer’s Daily Routine
Here’s a breakdown of Schopenhauer’s daily routine for the last 27 years of his life:
“He rose every morning at seven and had a bath but no breakfast;
He drank a cup of strong coffee before sitting down at his desk and writing until noon.
At noon he ceased work for the day and spent half-an-hour practicing the flute, on which he became quite a skilled performer.
Then he went out to lunch at the Englischer Hof.
After lunch he returned home and read until four, when he left for his daily walk:
He walked for two hours no matter what the weather.
At six o’clock, he visited the reading room of the library and read The Times.
In the evening he attended the theatre or a concert, after which he had dinner at a hotel or restaurant.
He got back home between nine and ten and went early to bed.”
While Schopenhauer mostly kept to this strict routine unwaveringly, he was willing to make exceptions under specials circumstances such as if he had friends or visitors in town.
Key Lessons and Takeaways
This daily routine seems fitting for a solitary and introspective philosopher, but there are key lessons that fit with conventional self-improvement wisdom:
Early Rising: Schopenhauer started his day at 7 a.m., which aligns with the common advice of many successful individuals who advocate for early rising. This morning ritual is often associated with increased productivity and a sense of discipline.
No Breakfast: Skipping breakfast was part of Schopenhauer’s routine. While not everyone agrees with this approach, it resonates with intermittent fasting principles that some find beneficial for health and mental clarity.
Work Routine: Schopenhauer dedicated his mornings to work, writing until noon. This emphasizes the importance of having a focused and dedicated period for intellectual or creative work, especially early in the day.
Creative Break: Taking a break to practice the flute for half an hour after work highlights the value of incorporating creative or leisure activities into one’s routine. It can serve as a refreshing break and contribute to overall well-being.
Outdoor Exercise: Schopenhauer’s daily two-hour walk, regardless of the weather, emphasizes the significance of outdoor exercise for both physical and mental health. This practice aligns with contemporary views on the benefits of regular physical activity and spending time in nature.
Reading Habit: Schopenhauer spent time reading each day, reflecting his commitment to continuous learning and intellectual stimulation.
News Consumption: Reading The Times at the library suggests Schopenhauer valued staying informed about current events. It’s worth noting that he limited his news consumption to a specific time of day (but it was easier to restrict your information diet before the internet).
Cultural Engagement: Attending the theater or a concert in the evening indicates a commitment to cultural engagement and a balanced lifestyle.
Regular Bedtime: Going to bed early reflects an understanding of the importance of sufficient sleep for overall health and well-being.
While Schopenhauer’s routine may not be suitable for everyone, there are elements of discipline, balance, and engagement with various aspects of life that individuals may find inspiring or applicable to their own lifestyles.
The Immovable Mind
Schopenhauer was known for his persistence and stubbornness – his consistent daily routine is just one manifestation of this.
He wrote his magnum opus The World as Will and Representation in 1818 when he was only 28 years old, and he never fundamentally changed his views despite continuing to write and publish until his death at 72.
Schopenhauer has been described as an “immovable mind,” never letting himself deviate from the course he was set out on.
His two hour walk routine in any weather is one of the most popular examples of this. From the biography in the book:
“Consider the daily two-hour walk. Among Schopenhauer’s disciples of the late nineteenth century this walk was celebrated fact of his biography, and it was so because of its regularity. There was speculation as to why he insisted on going out and staying out for two hours no matter what the weather. It suggests health fanaticism, but there is no other evidence that Schopenhauer was a health fanatic or crank. In my view the reason was simply obstinacy: he would go out and nothing would stop him.”
While this immovability has its disadvantages, you have to admire the monk-like discipline.
Schopenhauer was a proponent of ascetism, a life without pleasure-seeking and mindless indulgence. A lot of his philosophy centers around a type of “denouncement of the material world,” so it’s not surprising that a little rain and wind wouldn’t stop his daily walk.
This way of living is reminiscent of the documentary Into Great Silence, which follows the daily lives of Carthusian monks living in the French mountains while they eat, clean, pray, and fulfill their chores and duties in quiet solitude.
One of the hallmarks of a great routine is that it’s a sustainable system. The fact that Schopenhauer was able to follow this regimen for the rest of his life is a testament to its strength and efficacy, and something worth admiring even if it’s not a lifestyle we’d want to replicate for ourselves.
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The Jersey G.O.A.T. Grill & Public House provides an elevated dining experience while maintaining a comfortable welcoming atmosphere for patrons to enjoy.The Jersey G.O.A.T. Grill and Public House, located in Sicklerville, serves food and drinks showcasing a mix of comfort and creativity.
CCG
SICKLERVILLE, New Jersey — Discover unique eats and crafty cocktails at The Jersey G.O.A.T.
The Jersey G.O.A.T. Grill and Public House prides itself on using fresh ingredients, locally sourced produce, and collaborating with nearby businesses to create an authentic, farm-to-table experience.
Owner Alisha Miller, with over 20 years of experience in the industry, embodies the heart of the establishment.
Learn more about the great eats as Localish visits the restaurant.
In this flavorful Deviled Egg Salad, hard-boiled eggs are chopped and tossed with dill, chives and chopped pickles in a creamy mayo based dressing. Like egg salad but SO much better. Yields 4 servings.
Sometimes a girl craves a piece of toast piled high with egg salad.
That girl was me over the weekend. So on Monday, after a quick trip to the grocery store, I was in my kitchen whipping up this deviled egg salad in less than 30 minutes. In it, hard-boiled eggs are chopped and tossed with (chopped) dill pickles, fresh dill and chives in a creamy mayo dressing.
This recipe yields 4 servings which makes it great for a small group or for lunches throughout the week.
To Make this Deviled Egg Salad You Will Need:
eggs – Fresh is best when making hardboiled eggs.
mayonnaise – Lends richness and creaminess. Use any mayonnaise you prefer.
yellow mustard – Adds a tart and tangy flavor.
dill pickles (and juice) – I like Claussen but use one you like.
chives – Adds a pop of fresh onion flavor.
dill – Lends a sweet and grassy flavor with notes of celery and parsley.
kosher salt – Enhances the flavors in this recipe.
freshly ground black pepper – This will add some subtle bite and flavor.
smoked paprika – Lends subtle smoky flavor.
Place 8 large eggs in to a medium saucepan and fill cover (by 2-inches) with water.
Cover and bring to a boil. Once boiling, turn off the heat, leaving the covered pot on the burner, and set a timer for 12 minutes.
After the 12 minutes, uncover and use tongs to transfer the eggs to a bowl filled with ice water. Let them cook for 5 minutes or until safe to peel.
Cut each hardboiled egg in half. Place 3 yolks in a large bowl along with 1/4 cup mayonnaise, 2 teaspoons yellow mustard, 1/4 cup diced dill pickles and 2 tablespoons dill pickle liquids.
Stir and mash until combined.
Set this off to the side.
Chop up the remaining eggs to your desired size.
Transfer the chopped hardboiled eggs to the bowl with the dressing and add in 2 tablespoons snipped fresh chives, 1 teaspoon chopped dill, 1/8 teaspoon smoked paprika and kosher salt and freshly ground black pepper to taste.
Mix well to combine.
That’s it!
I like to top toasted bread with the deviled egg salad, some pickled red onion and extra chives and dill. However you can also serve it between soft sandwich bread, with crackers or cut veggies.
What To Serve with Egg Salad?
raw veggies
fresh fruit
potato chips
crackers
How To store Egg Salad:
Serve the egg salad immediately and refrigerate leftovers is a container with a tight fitting lid.
How Long Will Deviled Egg Salad Last In The Fridge?
Enjoy! And if you give this Deviled Egg Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Deviled Egg Salad
In this flavorful Deviled Egg Salad, hard-boiled eggs are chopped and tossed with dill, chives and chopped pickles in a creamy mayo based dressing. Like egg salad but SO much better. Yields 4 servings.
Prep Time: 12 minutesmins
Cook Time: 12 minutesmins
Total Time: 24 minutesmins
8largeeggs
1/4cupmayonnaise, use your favorite (I use light mayo)
2teaspoonsyellow mustard
1/4cupdiced dill pickles
2tablespoonspickle liquids
2tablespoonssnipped fresh chives
1 to 2teaspoonschopped fresh dill, to taste
kosher salt, to taste (about 1/4 to 1/2 teaspoon)
1/4teaspoonfreshly ground black pepper
1/8teaspoonsmoked paprika
Place eggs in to a medium saucepan and fill cover (by 2-inches) with water. Cover and bring to a boil. Once boiling, turn off the heat and set a timer for 12 minutes. After the 12 minutes, uncover and use tongs to transfer the eggs to a bowl filled with ice water. Let them cook for 5 minutes or until safe to peel.
Cut each hardboiled egg in half. Place 3 yolks in a large bowl along with mayonnaise, yellow mustard, dill pickles and pickle liquids. Stir and gently mash until combined.
Chop up the remaining eggs to your desired size. Transfer to the bowl with the dressing and add in chives, dill, smoked paprika and kosher salt and some freshly ground black pepper to taste.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.
Hot Honey Chicken Lettuce Wraps are so easy and delicious! Crisp lettuce is filled with a sticky-sweet and spicy chicken mixture and is topped with a plethora of toppings. Is great for a quick and easy dinner or for meal prepping for the week. Serves about 4 to 6 (3 lettuce wraps) per person.
I’ve never met a lettuce wrap I didn’t love.
From ginger beef and cashew chicken to saucy pork and spicy sriracha steak – I love them all. Not only because they’re healthy, or because they’re usually relatively simple, it’s because I thoroughly enjoy the texture of the crisp cool lettuce paired with the warm filling and fresh toppings. And these hot honey chicken lettuce wraps check all of the boxes. The recipe itself is super easy, it’s great for meal prepping and it’s ridiculously delicious.
Don’t Like Lettuce Wraps?
Make it a salad: Chop up some lettuce, add hot honey chicken mixture, desired toppings and drizzle with yum yum sauce for the dressing.
Build a Rice Bowl: Use cooked white, jasmine, sushi or brown rice and build a rice bowl by adding hot honey chicken, desired toppings and drizzle with yum yum sauce.
To Make These Hot Honey Chicken Lettuce Wraps You Will Need:
buffalo sauce – Use either homemade or store-bought. (read recipe notes)
freshly ground black pepper – This will add some subtle bite and flavor.
avocado oil – Or use extra light olive oil.
ground chicken – Ground turkey can be substituted – but I like ground chicken best!
kosher salt – Enhances all of the flavors in this recipe.
walnuts – Lends delicious flavor and texture.
garlic – Adds distinct punchy flavor.
for serving:
lettuce leaves – Boston, bibb, iceberg or romaine
shredded cabbage – I like to save time and use slaw mix.
shredded carrots – Pre-shredded is your bff.
cucumber – I like to use Persian cucumbers.
green onions – Adds fresh onion flavor.
yum yum sauce – Is optional but adds delicious flavor.
Make The Sauce:
In 2-cup liquid measuring cup or bowl, measure and add in 1/2 cup buffalo sauce, 1/3 cup honey, 1/2 teaspoon onion powder and 1/4 teaspoon freshly ground black pepper. Whisk well to combine and set off to the side.
NOTE: If using store-bought buffalo sauce (like Frank’s Red Hot) be sure to read labels. I recommend using the traditional buffalo sauce and to avoid “hot” or “extra-hot” buffalo sauce as the chili spice will permeate the air and you will do a lot of coughing. Speaking from experience.
Make Chicken Filling:
In a large 12-inch skillet, add 2 teaspoons avocado oil, 2 pounds ground chicken and a pinch or two of kosher salt. Cook over medium heat, using a wooden spatula to break up the ground chicken. Continue until fully cooked and no longer pink.
Once fully cooked, remove and discard fat/water from the pan add in 1 cup walnuts (that have been finely chopped) and 2 teaspoons garlic paste. Stir and cook for 1 minute.
Have an Allergy To Nuts? Simply omit the walnuts or substitute with 1/3 cup of chopped pepitas and/or sunflower seeds.
Increase the heat to medium-high and pour in the buffalo honey sauce.
Stir until coated.
Continue to cook, stirring every 2 to 3 minutes or until the chicken mixture gets sticky and caramelized in spots. Remove off of the heat.
Build Lettuce Wraps:
Spoon meat mixture in to lettuce leaves, top with shredded cabbage, carrots and diced cucumber. Drizzle with yum yum sauce and sprinkle with sliced green onions.
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Hot Honey Chicken Lettuce Wraps
Hot Honey Chicken Lettuce Wraps are so easy and delicious! Crisp lettuce is filled with a sweet and spicy chicken mixture and is topped with a plethora of toppings. Is great for a quick and easy dinner or for meal prepping for the week. Serves 4 (3 lettuce wraps) per person.
18lettuce leaves, boston, bibb, romaine or iceberg
OPTIONAL TOPPINGS:
shredded cabbage
shredded carrot
diced cucumber, I like Persian cucumbers
sliced green onion
yum yum sauce, my recommendation for lighter version is within the post.
In 2-cup liquid measuring cup or bowl, measure and add in the buffalo sauce, honey, onion powder and black pepper. Whisk well to combine and set off to the side.
In a large 12-inch skillet, add avocado oil, ground chicken and a pinch or two of kosher salt. Cook over medium heat, using a wooden spatula to break up the ground chicken. Continue cooking cooking it until fully cooked and no longer pink.
Once fully cooked, remove and discard fat/water from the pan add in walnuts and garlic paste. Stir and cook for 1 minute.
Increase the heat to medium-high and pour in the buffalo honey sauce. Stir until coated.
Continue to cook, stirring every 2 to 3 minutes or until the chicken mixture is sticky and caramelized in spots. Remove off of the heat.
Spoon meat mixture in to lettuce leave, top with shredded cabbage, carrots and diced cucumber. Drizzle with yum yum sauce and sprinkle with sliced green onions.
*If using store-bought buffalo sauce (like Frank’s Red Hot brand) be sure to read labels. I recommend using the traditional buffalo sauce and to avoid “hot” or “extra-hot” buffalo sauce as the chili spice will permeate the air and you will do a lot of coughing. **Have an Allergy To Nuts? Simply omit the walnuts or substitute with 1/3 cup of chopped pepitas and/or sunflower seeds. Nutritional Value is for meat mixture and lettuce and does not include additional toppings or sauce.
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