The one dessert I always return to during the warmer months is this Strawberries and Cream Pavlova. Light as a cloud and topped with a cascade of berries—it’s a recipe that never fails to impress, yet couldn’t be easier to make. It’s the dessert I love bringing to the table at the end of a dinner party—and it never fails when I volunteer to bring dessert to a friend’s. Just trust me and give it a try—you’ll be obsessed.

What Is a Pavlova?

This dessert is all about that light-as-air texture. The base is a crisp-on-the-outside, marshmallowy-on-the-inside meringue, shaped into a tall circle with swirled edges and a soft center to cradle the toppings. It gets topped with whipped cream and fruit—strawberries, cherries, raspberries, or whatever is ripe and in season.

The beauty of a pavlova is its rustic charm. It’s meant to be a little messy and unfussy, which makes it perfect for laid-back summer gatherings.

Why You’ll Love This Pavlova

• Make-Ahead Friendly: Which means zero stress when guests arrive—just top it with whipped cream and fruit right before serving, and you’ve got a showstopper on your hands.The meringue base can be baked the day before, freeing you up to focus on other parts of the meal (or to relax with a glass of rosé).
• Light and Seasonal: No heavy frostings or fillings here—just airy meringue, whipped cream, and juicy berries.
• Stunning Yet Simple: With just a few ingredients, you’ll create a dessert that feels special enough for a celebration, but easy enough to elevate a weeknight.

Ingredients You’ll Need

The magic of this recipe is how it transforms pantry staples into something extraordinary. Here’s what you’ll need for the meringue:

• Egg whites
• Granulated sugar
• Vanilla extract
• Lemon juice
• Cornstarch
• Kosher salt

And for topping: whipped cream, strawberries, raspberries, cherries, and (optional but recommended) a scattering of edible flowers for that “wow” factor.

Tips For a Perfect Pavlova

• Use room temperature egg whites for maximum volume.
• Add sugar gradually while mixing—this helps create a stable, glossy meringue.
• Let it cool slowly in the oven after baking. This step prevents cracks and ensures the inside stays soft and marshmallowy.
• Top just before serving to keep the meringue crisp.

How to Serve It

Once your pavlova is cool and ready, spoon over a generous layer of freshly whipped cream. Top with strawberries (halved or whole), toss on a few raspberries or cherries, and if you’re feeling extra, garnish with edible flowers for a pop of color. Slice it at the table and serve immediately—it’s meant to be enjoyed in all its messy, delicious glory.

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If you’re looking for more summer dessert ideas, try this no-churn fruit sorbet, or this dreamy strawberry cake with mascarpone cream. Or, scroll on for the recipe for my Strawberries and Cream Pavlova.

Strawberries and Cream Pavlova

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• Author: Camille Styles
• Total Time: 3 hours
• Yield: 10 servings

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Description

Light, airy, and topped with fresh berries, this strawberries & cream pavlova is the ultimate dessert for summer entertaining.

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Ingredients

Units USM

• 1 teaspoon lemon juice
• 1 1/2 teaspoons corn starch
• 6 egg whites
• 1 1/3 cups granulated sugar
• 2 teaspoons vanilla extract
• Pinch of kosher salt
• For topping: whipped cream, strawberries, and (optional) cherries & raspberries. Edible flowers are nice too!

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Instructions

• Preheat oven to 200°F and adjust the rack to the lower third position.
• On a parchment-lined baking sheet, use a pencil to trace an 8” or 9” cake pan to form a circle.
• In a stand mixer fit with the whisk attachment, beat the egg whites on low speed until their foamy and little bubbles form. Turn the speed up to medium, beating until the egg whites forms soft peaks. Very gradually, stream in the sugar with the mixer still going on medium. 
• Meanwhile, combine the lemon juice and cornstarch in a small bowl. When the egg whites form stiff peaks, add the lemon juice and cornstarch mixture, then the vanilla and salt.
• Beat on high speed for 5 minutes until the meringue is stiff and glossy.
• Spoon the meringue onto the parchment paper, and form into a tall circle within the stencil you traced. Create a slight divot in the center of the meringue, and use your spoon to shape the sides of the pavlova into pretty swirls.
• Bake in the oven for 1 hour and 30 minutes, then turn off heat, crack the door of the oven so it stays ajar (I use a wooden spoon), and allow meringue to sit for an additional hour in the oven. Remove from oven and allow to cool completely on a wire rack.
• When the meringue is completely cool, transfer to a serving platter, top with whipped cream and berries, and devour.

• Prep Time: 30
• Cook Time: 150
• Category: dessert

Keywords: strawberry dessert, pavlova, summer dessert

The post This Strawberries and Cream Pavlova Is My Signature Summer Dessert appeared first on Camille Styles.

The arrival of strawberry season instantly lifts my mood and gets me excited for summer. When the farmers’ market stalls are bursting with ruby-red berries and my kitchen counter becomes a rotating display of bowls filled to the brim, I can feel the sunshine. While I’ll happily snack on them straight from the carton, this time of year calls for getting a little creative. From effortless breakfasts to show-stopping desserts, I’ve rounded up my favorite fresh strawberry recipes that celebrate these juicy gems in all their sun-ripened glory.

These recipes are perfect for every brunch, picnic, and alfresco dinner you have on the calendar this season. From refreshing fruit-filled sangria to the classic strawberry shortcake, there are endless ways to use fresh strawberry recipes that make the most out of summer’s favorite fruit.

Feature image from our interview with Margarita Kallas-Lee by Michelle Nash.

10 Fresh Strawberry Recipes to Enjoy All Season

Erewhon Strawberry Probiotic Smoothie

As someone who’s never been to LA, I’ve never had the chance to experience Erewhon in its full glory. However, after making this smoothie for myself a couple of weeks ago, I think I get the hype. With an abundance of fiber from frozen fruits and probiotics from coconut yogurt, this smoothie is the best way to start the day.

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Strawberry Matcha Smoothie

Becoming a matcha fanatic hasn’t been the best situation for my wallet. However, making matcha at home has become a morning ritual that keeps me from spending $10+ at my local coffee shop. Made with fresh AND frozen strawberries (trust us on this one), this smoothie is like nothing you’ve ever tasted before. If you, too, are a die-hard matcha fan, be prepared to be changed.

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Strawberry + Rose Geranium Milkshakes

Cassie Winslow’s take on the classic strawberry milkshake is my new hyperfixation. With only five ingredients and a rose geranium and strawberry jam syrup, this is the recipe you’ll turn to for all your summer dessert needs.

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Strawberry Sangria

I’ve always been a big fan of summery sangrias, but this recipe stands out for its use of lighter ingredients and wine. Made with rosé, brandy, and sparkling water of choice, this batch recipe is fruit-forward without being overly sweet or heavy.

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Strawberry Burrata Salad

Here at Camille Styles, we’re big burrata people, and if you’re on the fence about the soft and creamy cheese, this recipe will convince you otherwise. Holding its own against the traditional tomato-based burrata, this salad is a no-cook wonder that comes together in no time, using a handful of fresh ingredients with natural beauty and plenty of flavors.

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Gluten-Free Citrus Cake with Strawberries and Cardamom Coconut Cream

It’s become somewhat of a mission amongst our team to find gluten-free baking recipes that squash the stereotype that it’s hard to bake without gluten and grains. This citrus cake with a spiced coconut cream frosting is a prime example that baking without isn’t just doable; it’s also delicious.

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Strawberry Crumble Cake

It wasn’t until I joined the Camille Styles team that I understood just how incredible olive oil cakes can be. With juicy summer strawberries, a hint of lemon, and a crunchy crumble topping, this cake combines your morning coffee cake with strawberry shortcake in the best way possible.

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Strawberry Cake With Mascarpone Creme

Summer is all about keeping the oven off, and this strawberry cake recipe sticks to that motto. When our team visited Margarita Kallas-Lee, co-owner of Scratch Restaurants, and snagged her strawberry cake recipe, we just had to share this creamy, fruity, tangy recipe with everyone to enjoy as much as we did.

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Vegan and Gluten-Free Strawberry Shortcakes

The wonderful thing about strawberries is their versatility, but sometimes, staying true to what you know is just the best way to go. These strawberry shortcakes are the perfect personal dessert that still keeps things vegan and gluten-free.

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Phyllo Napoleans with Strawberries and Lemon-Vanilla Cream

This dessert screams summer picnic or pool day. Made with whole ingredients, these Napoleans are the type of dessert you can splurge on without feeling weighed down. Sliced strawberries add an element of freshness and highlight the elegance of the cream.

Get the recipe

The post 10 Strawberry Recipes for Al Fresco Meals All Season Long appeared first on Camille Styles.

When it comes to lunchtime staples in my kitchen, no dish deserves the title more than a grain bowl. With its flexibility and endless opportunity to customize, a grain bowl lends itself beautifully to being a go-to in any season. As we transition from cold, cozy weather to the fresh and bring spring season, this version has been making a weekly appearance at my kitchen table. My formula for a grain bowl includes a grain of choice, a protein of choice, one or two cooked vegetables, one or two fresh vegetables, leafy greens, something pickled, something creamy, and some fun extras. 

This article was featured in the spring issue of The EDIT. Read the issue and download your copy for free.

Maximize Flavor for Any Grain Bowl

Every element of a grain bowl comes together to make magic, so I like to treat and prep every part of it with extra flavor and texture to make the bowl as delicious as possible. Here are a few ways that I do that:

1. For the rice, you could absolutely use regular cooked rice. But if you like some extra texture, I like to take cooked rice, drizzle with a little oil, and either cook in a stove top pan or on a sheet tray until the rice turns slightly golden with crunchy bits.

2. Add fresh herbs and lots of them. Fresh herbs are always my secret to getting the most flavor into a dish. Chopping up fresh herbs and mixing them in with any greens is any easy way to incorporate their flavor, and they also just make for the prettiest garnish too.

How to Make Crispy Tofu

To elevate tofu, my protein of choice, it’s really all about the texture. And the best way to get chewy and crispy tofu in my opinion, is to freeze it first. All you need to do is keep your tofu in the freezer until it’s frozen solid, and then when ready to use, thaw completely before squeezing out all the water. This is easier if you have thick slabs instead of a whole block! You can also microwave the tofu after taking it out of the freezer and squeeze the water out for a quicker process. Then just drizzle the tofu with a little oil and bake until golden brown. 

A little prep at the beginning of the week means you have components ready to go at a moments notice, and can bring together a beautifully colorful and nutritious meal any time of the day!

Rainbow Grain Bowl

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• Author: Suruchi Avasthi

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An easy to follow formula for a delicious grain bowl any time!

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Ingredients

For the crispy rice:

• 2 cups cooked rice
• 2 – 3 tbsp oil
• Pinch of salt

 

For the vegetables:

• 1 sweet potato, chopped
• 6oz baby corn
• 2 cups lentils of choice, cooked
• 1 cup radishes, thinly sliced
• 1 serving microgreens
• 1 serving pickled onions
• 1/2 cup avocado
• Nuts or seeds of choice

 

For the tofu:

• 1 block tofu, frozen, thawed, and chopped
• 1 tbsp oil
• Seasonings of choice

 

For the dressing:

• 1 bunch cilantro
• 1 small bunch chives
• Juice of 1 large lemon
• 2 tbsp tahini
• 1 tbsp olive oil
• 2 tbsp honey
• Salt and pepper to taste

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Instructions

1. Prepare the rice. If preparing on the stove, add oil to a pan and bring to a medium heat. Add the rice to the pan and arrange into a single layer. Let cook for a few minutes until the rice begins to turn golden brown. Stir and let cook for another few minutes, then remove from heat. Season with salt and set aside.
2. Prepare the roasted vegetables and tofu. Preheat oven to 400 degrees F. Line a large sheet tray with parchment paper and add the sweet potatoes, baby corn, and tofu to the pan. Drizzle with oil, salt, pepper, and any seasonings of choice like dried herbs, umami seasonings, paprika, etc. Bake for 25 – 30 minutes, flipping vegetables and tofu halfway through, until golden brown. Pull from oven and set aside.
3. Prepare the dressing while the vegetables cook. Add all ingredients to a blender and blend until smooth. Taste and adjust seasonings to preference. Store in an airtight container up to 3 days.
4. Assemble grain bowl by adding grains, lentils, roasted vegetables, greens, pickled onions, avocado, and dressing. Add nuts and seeds of choice as well. Sprinkle with salt. Enjoy!

Keywords: grain bowl

The post How to Build a Grain Bowl So Good, You’ll Crave It Every Week appeared first on Camille Styles.

The term al fresco brings back some of my fondest memories. I can almost taste the delicious breakfasts my dad used to make on our back patio throughout my childhood. It’s no surprise that I now have such a deep love for dining outdoors. With summer quickly approaching, it’s the perfect time to embrace the fresh air and warm sunshine with a thoughtfully-curated spread. That’s why I’ve put together this list of outdoor dinner party menu ideas, filled with fresh and flavorful dishes that are easy to prepare and perfect for warm-weather gatherings.

So, what makes a great outdoor dinner party menu? As someone who grew up in Florida, I know firsthand how important it is to choose recipes that can withstand the heat while keeping prep time minimal. This roundup features light, refreshing dishes that cater to a variety of dietary preferences, ensuring there’s something for everyone. Ready to create the ultimate outdoor dinner party menu? Keep reading for the best recipes to elevate your next al fresco gathering.

Featured image by Michelle Nash.

Outdoor Dinner Party Menu Ideas to Beat the Heat

There’s something undeniably magical about gathering for an evening under the open sky with good conversation and unforgettable food. Whether you’re hosting a casual backyard gathering or a refined garden soirée, having the perfect menu brings warmth and flavor to every moment shared al fresco.

Appetizers

Hummus Toast with Tomatoes, Feta, and Za’atar

I recently dined at my local French bistro with my sister and ordered a Caprese tartine with pesto. Needless to say—my life was changed, and I fully hopped on board with the hand-held appetizers. These hummus toasts, made with savory roasted garlic hummus and fresh cherry tomatoes, are a fantastic way to elevate your typical toast.

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Bhutta Street Corn Guacamole

Specifically, when dining in Texas, I’ll never skip an opportunity to munch on chips and guac. This Indian take on a Tex-Mex classic is perfect for any upcoming outdoor entertaining plans, using crunchy charred corn and chaat masala.

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Bruschetta with Slow-Roasted Tomatoes & Ricotta

In terms of a no-recipe recipe, this bruschetta takes the cake. All it takes is a few simple steps: grill your fresh, crusty bread, then layer your ricotta, add your roasted cherry tomatoes, and enjoy! No chopping or dicing required.

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Smokey Eggplant Dip

When charred eggplant had its moment a few years ago, this dip came as the result. If you’re not into dining in, this dip allows you to hop onto the long-loved trend. Inspired by muttabal, this eggplant dip uses smokey aubergine and a variety of warming spices to create a luscious, stunning spread.

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Sides

Avocado Caprese Salad

Simple salads are the perfect complement to long days and summer heat. Taking the elements of a traditional caprese salad (mozzarella, tomato, and basil) and adding a superfood like avocado adds heart-healthy fats and fiber to a refreshing side dish.

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Simple Potato Salad with Smoked Chili Aioli

This aesthetic twist on a classic Southern dish is one of my favorite outdoor dinner party menu ideas. This recipe makes things even more straightforward compared to the traditional recipe and easier to digest without loads of mayo. Requiring only a handful of whole, unprocessed ingredients, its elegant simplicity is perfect to enjoy all summer.

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Spicy Watermelon Feta Salad

Camille said it best: “There’s nothing better than cold slices of watermelon devoured at the height of summer.” There are only a few ways to make this juicy and sweet fruit better than on its own, but this spicy salad with fresh jalepeños and creamy feta is hands down one of our favorites.

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Detox Salad With Cashew-Tamari Dressing

On her Ibiza trip, Camille picked up this Mediterranean salad recipe loaded with garden-fresh veggies and topped with a creamy cashew dressing. With plenty of nutrients and fiber, this salad will have you on your way to a full body reset after the heavy and stress-filled winter months.

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Main Course

Citrus Salmon Salad With Avocado & Arugula

When deciding on a main course from my list of outdoor dinner party menu ideas, I typically turn to salmon. Not only does this fish contain a variety of healthy fats and Omega-3 vitamins, but it’s also light and flavorful—perfect for all things al fresco. While arugula, salmon, and grapefruit make this salad a true stunner, it’s orange-grapefruit dressing that truly pulls this salad together.

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Mustard-Roasted Salmon and Veggies

Sheet pan recipes will always prevail in keeping cook-time to a minimum. Served with a zesty lemon vinaigrette and roasted with veggies like Brussels sprouts and sweet potatoes, your entire meal comes together in one hour—who could say not to that?

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Spice-Rubbed Chicken Thighs

These flavor-packed chicken thighs are a go-to for an effortless outdoor dinner party menu idea. They’re an incredibly budget-friendly option for serving a crowd, and come together in a stunning display using lemon slices and a bit of crunchy arugula.

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Grilled Shrimp Tacos with Grapefruit Avocado Salsa

If you find yourself far from the coast, these shrimp tacos will bring your beachside without the plane ride. This recipe has a short and sweet ingredient list—a baseline requirement for any excellent summer recipe—with peeled shrimp, corn tortillas, avocados, and grapefruit as some of the highlights.

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Spicy Tuna Tostadas with Avocado and Crispy Shallots

While yellowfin tuna can occasionally be a bit pricey, it’s worth the splurge for this delicious recipe. Inspired by Camille and her husband Adam’s meal at Contramar, these tuna tostadas, marinated in a sesame-soy sauce, are a vibrant and flavor addition to any outdoor dinner party menu.

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Sheet Pan Chicken Fajitas

Five ingredient recipes make hosting a breeze. Add the fact that these sheet pan chicken fajitas only require one dish, and you have the most manageable and most customizable outdoor dinner party menu idea.

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Desserts

No-Churn Fruit Sorbet

Using Camille’s “double blend” technique, making sorbet has never been easier. With this technique, the frozen sorbet is removed from the freezer, chopped into chunks, and then thrown back into the blender for a final whiz. With this method, your sorbet will be perfectly creamy and smooth.

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Summer Fruit Salad With Meringue

Some may say this summer fruit is the perfect dessert for hosting your outdoor gatherings. With all the tips and tricks for how to make the easiest meringue that can be prepped ahead of time (it’s worth it, we promise) and how to get the most flavor out of your summer fruits, this recipe has it all.

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Bendita Entre Los Melones

I was hooked on this recipe when I first tried it last summer. Using juicy Charentais melon (similar to canteloupe) and a chilled, sweet white wine, this boozy melon recipe is perfect to end a long pool day in the sun.

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Strawberry Cake With Mascarpone Creme

No oven is required for this simple strawberry cake. Whereas other desserts require hours of prep and worrying about the final result, this strawberry cake recipe involves simple layers and a few easy components together in a Pyrex pan.

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Summer Fruit Fools

I love a personalized dessert, and these summer fruit fools are among the best. Inspired by the traditional English dessert with sweet whipped cream (or custard, your call) and sweet and tart blackberries, this dessert will convince you that fruit desserts ARE worth the hype.

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Drinks

Spicy Mezcal Paloma

During SXSW in Austin last year, I had my first run-in with Mezcal. The friend who I was with warned me that it’s an acquired taste, but it turns out it’s one that I absolutely love. This spicy paloma with fresh jalepeños, a tajin rim, and grapefruit juice is the perfect way to try your hand at this smoky and summery liquor.

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La Grande Plage

This French Riviera-inspired cocktail is one of our top summer cocktail recipes and one that should be enjoyed during sunset. Might I dare to say—it gives the beloved Aperol spritz a run for its money.

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Lillet Spritz

Another twist on the classic Aperol spritz, Lillet rosé brings a delicate fruity aroma that’s lighter than Sangria but still summery. Pair with club soda, orange bitters, and dry sparkling wine, and you have yourself the most refreshing summer beer.

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Rose & Elderflower Lemonade

If you’re in pursuit of a NA cocktail, this rose and elderflower lemonade is classy enough to make the cut. This sophisticated spin on the classic lemonade adds a unique and distinct flavor profile with floral elderflower syrup and rose water.

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Aperol Spritz

Lastly, this list wouldn’t be complete without a classic Aperol spritz recipe. While we know this recipe is hyped up, I’d argue it’s worth the hype, with the perfect balance of summer sweetness and bitter tang.

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The post Savor Sunshine With Menu Ideas for Outdoor Gatherings appeared first on Camille Styles.

One of my favorite ways to celebrate the onset of a new season is to cook with newly in-season produce. And with Easter just around the corner, what better way to welcome it than with one of spring’s star vegetables: carrots. One of the things I love most about this veg is how versatile it is. There are seemingly endless categories of carrot recipes: salads, sides, desserts – even cocktails! I love them raw and dipped in hummus, or baked into a cupcake (fine, maybe I like the cupcakes a little bit more.) There are also as many health benefits as there are ways to eat them — they’re bursting with vitamins, minerals, and antioxidants. 

So if eating carrots is shown to build immunity, while giving you healthier hair and glow-ier skin… why not make it fun? 

13 Carrot Recipes to Enjoy All Spring

Charred Carrots with Honey-Lime Yogurt, Dates, and Almonds

This simple appetizer makes a fantastic carrot-based plate with smoky, caramelized veggies and a creamy and tangy yogurt. In my opinion, the hero ingredient of this dish is the dates, which bring natural sweetness.

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Roasted Carrot and Red Pepper Hummus Flatbread

This flatbread is a vibrant, flavor-packed creation with a creamy, savory hummus on a crisp, golden crust. Top with whatever greens you have lying around—avocado, cucumber, or a bit of crunchy arugula.

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Carrot Cake Cupcakes

Each of these cupcakes is a tiny, golden treasure—moist, nutty, and kissed with cinnamon—topped with a cloud of cream cheese frosting and crunchy walnuts.

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Raw Carrot Salad with Dates, Walnuts and Aleppo

This carrot recipe by one of our favorite cooks, Eden Grinshpan, is so deliciously fresh and great for the entire family. She juliennes the carrots and serves it with an Aleppo citrus vinaigrette, some dates, red onion, and crushed walnut. Yum! 

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Carrot Turmeric Hummus

Camille describes this hummus as perfect for all those Whole-30 peeps out there since it’s bean-free, sugar-free and subs in fresh veggies instead of chips or crackers (it’s also grain and gluten-free!). As an added bonus, the color is gorgeous and looks good on any snack platter. 

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“What’s Up Doc” Carrot-Ginger Cocktail

How amazing would it be to serve a carrot juice libation for Easter brunch or cocktail hour? The flavors are so bright and spring-y, and guests will swoon over the vivid orange color and clever nod to Easter bunny’s favorite food (or drink.) Make with or without alcohol—Camille claims it’s equally delicious both ways.

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Orange-Chili Glazed Pork Tenderloin with Carrot Pesto and Grilled Carrots

This is one of Camille’s favorite summertime dinners to throw on the grill. The carrot pesto sounds unusual, but I’ve learned to trust everything she creates. With that sweet-spicy charred flavor, you’ll want to eat it with a spoon. 

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Honey Roasted Carrots with Spicy Citrus, Sage & Pepitas

This recipe instigated a major Instagram debate: yes or no to cooked carrots? If you’re on Team No, this recipe with its secret sauce might just make you switch sides. Even if you’re officially out on cooked carrot recipes, Camille also uses this same sauce on delicata squash, whole roasted sweet potatoes, and sautéed brussels sprouts, so go ahead and save it now.

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Carrot and Hummus Toasts

This simple and delicious recipe is the snack you didn’t know you needed. There’s just something special about this flavor combination. A slight char and crunch from the bread, the garlic and creaminess from the hummus, and then this slightly sweet and spicy flavor from the carrots are just almost too perfect. In a pinch, I go for a simple wrap with hummus and raw shredded carrots and while it’s not the same, it satisfies the cravings. 

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Moroccan Carrot Ribbon Salad with Orange-Tahini Dressing

Camille is really onto something with this simple salad. Carrots, golden raisins, feta, and mint: flavors that are inspired by Morocco and are just unexpected enough to make this dish so much greater than the sum of its parts. The beauty lies in the contrasts and the balance. The carrot ribbons are shocked (which makes them even colder and crunchier), the feta adds a rich and creamy note, and the golden raisins are plump and sweet.

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Peruvian Carrot Pesto

This Peruvian Carrot Pesto is the perfect spread for crackers, bread, or veggies for dipping. It’s got all the yumminess of cilantro pesto, but with a colorful twist that makes this dip pop on a cheese board or appetizer tray (especially with a bowl as cute as the one pictured). I have yet to try this combo, but can also imagine it being incredible in a pasta… if anyone tries, be sure to let me know.

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Roasted Carrot and Avocado Salad

This salad is one of Elizabeth Winslow’s most delicious creations… She notes that it makes the most of carrots’ sweetness and crunch, playing it off against creamy avocado, bright roasted citrus, and a scattering of toasty spices and seeds. Winslow puts it best: “It’s healthy, sure, but it’s so warm and cheerful and delicious, that’s almost beside the point.”

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Pineapple Coconut Carrot Cake

Last, but certainly not least, my favorite type of all the carrot recipes: Carrot Cake. Specifically, this Pineapple Coconut Carrot Cake by Crumb Kitchen. There is just something about the combination of the cinnamon flavor and cream cheese frosting that can’t be beaten, but the additional fruity flavor from the pineapple makes this cake even more perfect for spring. If you’re still looking for a dessert to serve this Easter, the search can end here. 

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The post 10 Carrot Recipes That Make Spring’s Most Underrated Vegetable Shine appeared first on Camille Styles.

There’s something so satisfying about a steak salad—when I see one on a restaurant menu, I almost always have to order it. It’s that perfect combination of fresh, vibrant ingredients with a substantial protein that makes it delicious any time of year, but especially when warm weather arrives. Enter: this Farmers Market Steak Salad that’s my absolutely favorite dinner right now.

This gorgeous dish is bursting with color, loaded with crisp, crunchy veggies, garlicky bites of steak, and drizzled with an addictive shallot vinaigrette that ties it all together. It’s the kind of meal that feels special enough for a dinner party but somehow easy enough for a weeknight.

Sharing Platter

$74 at Casa Zuma

Large Vintage Wood Board

$275 at Casa Zuma

Salt Cellar

$34 at Casa Zuma

What Makes This Salad My New Go-To

This steak salad is ready in under 30 minutes, making it a lifesaver on busy evenings when you still want something fresh and satisfying. It’s incredibly versatile—feel free to mix up your veggies or swap the filet mignon for rib eye or sirloin, whichever you prefer or have on hand. Plus, it’s undeniably gorgeous, with vibrant radishes, sweet yellow cherry tomatoes, and (if you choose) edible flowers that make every serving taste—and look—like spring.

Choosing the Right Steak (and Cooking It Perfectly)

Usually, we’re a grilled New York strip steak family. But for this stovetop preparation, I opted for filet mignon here because of its tender, melt-in-your-mouth texture. That said, ribeye or sirloin steaks are equally delicious and often easier on the budget. The secret to perfectly cooked steak on the stovetop is using high heat and a quick sear to keep them juicy on the inside with a flavorful, caramelized crust.

Sabre Ivory Flatware

$68 at Casa Zuma

Playa Pasta Bowl

$168 at Casa Zuma

My Favorite Prep-Ahead Tips

If meal prep is your jam, here’s how I make this Steak Salad easy for busy after-work evenings. The shallot vinaigrette can be whisked together up to three days in advance—the flavors only improve with time. Slice your veggies the night before and store them with damp paper towels to maintain crispness. However, save cooking the steak for just before serving; it’s worth the freshness and juiciness.

Easy Ways to Switch It Up

Just like with any of my salad recipes, these are a canvas that are meant to spark creativity! Toss in crumbled goat cheese or feta for extra creaminess. Grill some asparagus or zucchini to boost the smoky flavor. Or, swap arugula for baby spinach or mixed greens depending on what’s fresh or in season.

What I Love Serving Alongside

This Steak Salad stands beautifully on its own, but pairing it with crusty bread, grilled corn, or your favorite chilled rosé makes for the perfect relaxed al fresco gathering.

Whether you’re hosting friends or simply craving something fresh and delicious, this vibrant Steak Salad is exactly what warm-weather dining should be: flavorful, uncomplicated, and joyfully beautiful. Trust me—this is a salad you’ll keep coming back to all season long!

Farmers Market Steak Salad

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• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 4 servings

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Description

This steak salad is ready in under 30 minutes. Juicy steak, crisp veggies, and a flavorful shallot vinaigrette come together for a dish that’s perfect for gatherings—or any weeknight dinner.

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Ingredients

Units USM

Shallot Vinaigrette:

• 1/2 cup Olive oil
• 2 tablespoons Balsamic vinegar
• 1 tablespoon honey
• 1 shallot, thinly sliced

Salad:

• 8 cups baby arugula
• 1 cup cherry tomatoes, halved
• 1/2 fennel bulb, thinly sliced
• 4 radishes, thinly sliced
• 1 cup cucumber, thinly sliced
• 1/4 cup basil leaves, torn
• for garnish: basil leaves and (optional) edible flowers

Beef:

• 3 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons rice wine vinegar
• 1 tablespoons olive oil
• Pinch red pepper flakes
• 1 pounds Filet Mignon, cut into 1” cubes (feel free to swap rib eye or sirloin)
• Salt and pepper
• 1 tablespoon flour
• Olive oil for the pan

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Instructions

1. Make the shallot vinaigrette: whisk everything together and set aside.
2. Add all the salad ingredients to a large bowl, reserving some basil for garnish
3. Sprinkle the steak with salt, pepper, and flour.
4. Whisk together the garlic, both vinegars, red pepper flakes, oil.
5. In a large nonstick skillet, heat olive oil just to cover the bottom of the pan over medium high heat.
6. Add steak in even layer and cook until golden brown (about 2 min) then flip and cook 2 minutes on the other side. 
7. Add the garlic-vinegar mixture, and cook, stirring often, until steak is cooked through.
8. Drizzle half the vinaigrette over the salad. Toss to combine. Top with the steak and garnish with more basil.

• Prep Time: 15
• Cook Time: 5

Keywords: steak salad

The post I Can’t Stop Making This Insanely Good Farmers Market Steak Salad appeared first on Camille Styles.

Spring has officially sprung, and I’m finding every excuse to step outside and soak up the sunshine. With Easter just around the corner, my mind is on fresh, seasonal flavors and effortless entertaining. This year, I’ve curated a list of Easter brunch menu ideas that feel elevated yet easy—perfect for a relaxed gathering with family or a sun-drenched morning in the backyard.

For this year’s table, I’m embracing a “natural simplicity” aesthetic, layering neutral textures with soft pastels for a fresh take on spring. A mix of dried, faux, and real botanicals brings the outdoors in, while unfussy yet elegant tableware sets the stage for a memorable meal. And, of course, no Easter gathering is complete without a menu that celebrates the season. Whether you’re hosting a formal feast or a laid-back morning with loved ones, these recipes will help you create a spread that’s as beautiful as it is delicious. Scroll on for recipes and inspiration to make this Easter one to remember.

Feature image by Michelle Nash.

Easter Brunch Menu Ideas for a Festive and Flavorful Feast

Ready to host? Read on for Easter brunch menu ideas to satisfy every craving you could have for the occasion. From carrot-based desserts to seasonal veggie-filled frittatas, this list is your one-stop shop for the best Easter menu.

Starters and Sides

Warm Spinach-Artichoke Salad

If you love the flavor of the time-honored, creamy spinach artichoke dip, you’ll love this warm spinach artichoke salad brought to us by Sheela Prakash. It’s complemented by warm quinoa and crumbly feta cheese, making it the best non-traditional salad option to whip up for your Easter brunch.

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Feta Salad With White Beans and Lemon

The light and savory aspect of feta makes it perfect for any Spring salad. If you’re looking for a bowl of greens on the heartier side, this salad with white beans packs protein while keeping things light. Plus, it’s a great way to incorporate your farmer’s market veggies while they’re in season!

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Pesto Parmesan Potatoes

These pesto parmesan potatoes are one of my all-time favorite side dishes. Trust me when I say—once you make potatoes this way, you’ll never go back. Using only five ingredients, these bite-sized spuds pack plenty of flavor and come together using only one pan.

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Spinach Artichoke Tarts

Loving the spinach artichoke vibe? These tarts are a fantastic option if you’re looking for a personal appetizer to munch on before the main course. Caramelized onions bring the sweetness, lemon zest brings the freshness, and a little dab of mustard delivers dimension.

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Carrot and Hummus Toasts

On any Easter brunch menu, it’s a must to incorporate carrots. Not only is this veggie in season during spring, carrots are also a nutritious and colorful ingredient that can bring vibrance to your table. With soft, crusty bread and a bit of hummus, these toasts are a simple way to wow your guests with only a few flavorful ingredients.

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Charred Carrots with Honey-Lime Yogurt, Dates, and Almonds

Staying on theme, charred carrots are another simple way to incorporate seasonal ingredients without much hassle. Once you’ve baked your veggies, simply present them over a bed of zesty and sweet honey-lime yogurt for a side dish just as delicious as it looks.

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Snap Pea Salad

This salad is a bowl full of all the best parts of spring and early summer. You can keep this salad grain-free as is, or you can add in a light pasta like orzo or macaroni to make it a bit heartier. Whatever way you serve, this salad is sure to leave your guests wanting more.

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Lemon Poppy Seed Muffins

This Easter brunch appetizer embodies the freshness of spring with a punch of lemon flavor and a soft and sweet batter made from Greek yogurt. Muffins are always easy to serve and make-ahead friendly, making them a versatile and festive addition to any menu.

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Main Course

Ricotta Toast with Honey & Pistachios

Toasts are a speedy way to serve a crowd and keep your brunch more on the breakfast side. Throughout college, I’ve been addicted to ricotta on just about everything, and as Camille said best, “this recipe is so simple that is may not even feel like a recipe.” If you’re pressed for time, throw some ricotta on fresh sourdough and add your toppings for a simple way to start the morning.

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Berry & Yogurt Parfait

With an elevated presentation, these layers of creamy yogurt, juicy fruit, and crunchy granola make for a great brunch option, and they only take a few minutes to assemble. Thanks to the wholesome ingredients, this East brunch menu idea delivers a powerhouse of nutrients.

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Smoked Salmon Toast

Smoked salmon is a brunch menu ingredient I’ve always considered to be quite the stunner. However, it was only recently that I discovered the ease of including it in simple recipes like toast and bagels to pack in extra protein and create a stunning presentation. With creamy whipped cheese crunchy capers, this is a flavor and texture combination that everyone will surely ask for seconds of.

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Asparagus, Potato, & Goat Cheese Frittata

This simple frittata is a perfect Easter brunch dish because it highlights fresh, seasonal asparagus while eggs keep things breakfast-oriented. It’s easy to prepare, serves a crowd, and pairs beautifully with other brunch favorites like fruit salads, pastries, and mimosas.

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Super Greens Frittata

Looking to create the famous Erewhon breakfast? This recipe is for you. Packed with greens and fresh herbs, it’s the perfect superfood-filled breakfast to prepare in advance and enjoy on a warm Spring morning.

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Green Shakshuka

If your table needs some elevating, this green shakshuka is your dish. With the use of a spinach-based sauce instead of tomato. It still hits all the right flavor notes without much effort.

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Spring Onion and Goat Cheese Quiche

The secret to a good quiche starts with the crust, and this quiche happens to excel in that category. With a par-baked crust (partially baked before filling), you can enjoy your seasonal produce and perfectly cooked eggs without a soggy bottom layer.

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Chai Challah French Toast

This French toast recipe is elaborate but not anything to shy away from. With the savory addition of chai spices, it’s an elevated version of the classic everyone knows, loves, and craves for brunch.

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Dessert & Drinks

Strawberry Cake With Mascarpone Creme

From chef Margarita Kallas-Lee, we bring you one of the most simple and satisfying dessert recipes to enjoy from Spring into summer. Though ease and gorgeous presentation don’t often go hand-in-hand, this recipe checks both boxes. 

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Orange Carrot Cake with Cream Cheese Frosting

Obviously, this recipe wouldn’t be complete without a savory and sweet carrot cake with a homemade cream cheese frosting. Orange zest and orange extract are the hero ingredients of this cake, giving it a bit of a zesty touch without overpowering the carrot flavor.

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Summer Fruit Salad with Meringue

If you’re craving a fruit-focused dessert, this simple fruit salad with a sweet, creamy meringue might be what you need. Pro tip: opt for cherries and strawberries for a stronger fruit flavor to pair with your simple base.

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Carrot Cake Cupcakes

Want a carrot-based dessert that’s simple to serve? These carrot cake cupcakes hit the spot. These hand-held creations also get bonus points for being vegan and gluten-free!

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Chocolate Orange Loaf Cake

Not only is this recipe vegan, but it only requires a handful of ingredients you likely have lying around your kitchen and pantry. The cake uses olive oil to help retain moisture and ensure your sponge is balanced in every bite.

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Shortbread Flower Cookies

I could go on and on about how these shortbread flower cookies are the perfect addition to your Easter brunch menu, but I think their appearance speaks for itself. Needless to say, we make Loria Stern’s recipe each year when spring rolls around.

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Lemon Raspberry Almond Cake

This cake strikes the perfect balance of sweet and savory, including juicy raspberries and a touch of lemon to complement the crunchy and nutty almond flavor. As a grain and gluten-free recipe, it’s perfect for catering to dietary restrictions—because everyone should be able to enjoy dessert.

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The post 23 Easter Brunch Menu Ideas To Make Hosting Feel Effortless appeared first on Camille Styles.

Spring is coming—and for those of us in Texas, it’s coming fast. But if you live where the temps are still cold, be encouraged. This is your invitation to discover spring dinner ideas with fresh, colorful produce that welcomes the season with open arms and appetites. Plus, warmer weather means you can soon enjoy your offerings outside (arguably the most excellent treat of all). So whether you’re looking for rejuvenating salads, nourishing bowls, or soups (yes, soups), keep reading. We’ve got you covered.

Featured image by Michelle Nash.

Spring Dinner Ideas

What’s not to love about spring? The weather’s getting warmer, plants are blooming, and the winter blues have made way for a springtime refresh. And let’s not forget about all the vibrant produce (strawberries, asparagus, fennel, the list goes on…). Things are more optimistic, more intentional, and more—let’s be honest—fun. Let these spring dinner ideas be inspiration for the exciting season we’ve got ahead of us. Get ready to savor them!

Salmon Salad with Citrus & Avocado Salad

Kicking off this roundup is one of the best recipes I’ve tried in quite some time. If you’re ready to shake up your spring menu, this citrus salmon is a must-try. In under 30 minutes, you have a perfectly cooked, high-protien meal with fresh greens and an orange-ginger dressing that goes well on just about anything.

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Asparagus, Potato, & Goat Cheese Frittata

If you need a hearty spring brunch, try your hand at this savory frittata. This is a great way to use fresh, seasonal produce from your local farmers market, but make sure you don’t overcrowd your frittata to allow the veggies to properly satué.

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Crispy Halloumi Salad

As far as salads go, I’m a big fan of recipes that will keep me just as full as a regular meal. Fortunately, recipes like this crispy halloumi salad exist to bring us a plethora of fresh, seasonal ingredients that come together in under 30 minutes.

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Spring Potato Pizza

Potato pizza is a “don’t knock it ’till you try it,” kind of recipe, and after taste-testing our food editor Suruchi’s version, I’m obsessed. Caramelized onions and thinly sliced potatoes are the stars of this show, and when paired with a homemade pizza dough like Camille’s, this recipe is unstoppable.

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Green Goddess Pasta Salad

Green Goddess isn’t going away anytime soon. She’s the gift that keeps on giving, and in this recipe, she takes flight in pasta salad form. This decadent yet healthier pasta salad is jam-packed with fresh veggies and healthy ingredients that will have you glowing from the inside out. Don’t believe me? Get ready to reap the delicious benefits.

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Sheet Pan Halibut with Italian Salsa Verde and Asparagus

The humble sheet pan is one of my favorite ways to cook fish. It’s so easy and you can load it up with seasonal veggies that make it a full meal. This recipe’s all about halibut and asparagus with a zingy salsa verde. This dish is so much more impressive than you would think based on the effort that goes into it. It’s perfect for hosting a date night dinner.

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Mushroom, Spinach, and Goat Cheese Frittata

When all you have in your fridge is eggs and a few lone veggies, this frittata is your saving grace. It’s so simple and uses what you have on hand. In this recipe, we’re focusing on mushrooms, onion, spinach, goat cheese, and lots of fresh herbs. It’s light and healthy with its veggie-centric ingredients and protein-packed eggs.

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Vegan Butternut Squash Soup

Feeling bloated? Overindulged? In need of a reset? This soup is for you. This vegan butternut soup is just the anti-inflammatory cure you need to get back on track. And even if you don’t feel those things, it’s absolutely delicious for an easy weeknight meal that’ll give you leftovers for the week! It has all kinds of good-for-you ingredients packed up in a simple, rich soup that you’ll feel great eating.

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Hummus, Greens, & Avo Bowl

So many healthy fats and nutrients come together under one roof in this glowing bowl. Its base is hummus, which is layered with broccolini, Brussels sprouts, kale, avocado, and jammy eggs. We’re talking sunflower seeds, sesame seeds, and a zingy vinaigrette to finish it all off. It’s totally capable of fueling you for the week, which is seriously impressive.

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Slow Baked Citrus Salmon with Fennel & Herbs

Whole-baked salmon is the simplest way to make an impressive main. In this recipe, a whole salmon filet is topped with lots of citrus slices, fresh fennel (bulb included), and tons of smashed garlic cloves. Then, it slowly roasts in the oven and absorbs each of the gorgeous flavors you’ve paired it with. When it’s done, it looks like you put way more effort into it than you did—a nice bonus to enjoy alongside the beautiful fish.

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Garlic Shrimp Spaghetti

Shrimp cooked in copious amounts of garlic is the lead of this stellar pasta dish. It’s practically the embodiment of spring supper, with its fresh asparagus spears and juicy tomatoes making an appearance as well. With less than ten ingredients, it’s a simple springtime supper for when you’re craving something more filling but still full of healthy ingredients. The best of both worlds, if you will.

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Radish, Fennel, and Grapefruit Salad

Light, refreshing, and acidic, this citrus salad makes a delicious starter or light main for your spring menu. Crisp radishes meet fennel, grapefruit, avocados, and rice wine vinegar to create the most delicious lip-puckering salad. It’s perfectly fresh and seasonal for an appetizer, side dish, or main accompaniment.

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Spring Salmon and Veggie Grain Bowl

This glowy bowl is full of vibrant ingredients that look great, taste great, and feel great. Quinoa, arugula, sprouts, avocado, carrots, and more form the base of this bowl that’s then topped with grilled salmon. The best part? The turmeric-citrus vinaigrette. It’s quite literally sunshine in a jar and goes perfectly with each yummy element of this bowl.

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Roasted Carrot and Red Pepper Hummus Flatbread

This build-your-own flatbread is such a simple spring dinner idea for when you don’t feel like cooking. Instead, all you have to do is assemble to your liking. Greens, cucumbers, peas, corn, avocado, and pickled shallots are your inspo for your own creation. Empty those veggie drawers, people!

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Rigatoni With Brussels Sprouts, Kale Pesto, and Lemon

Camille says that when she and Adam tried this recipe for the first time, they were actually lost for words. It’s that incredible. Everything in it complements the other so perfectly that you could eat it for meal after meal without getting tired of it. And that would be great because it’s full of veggies, nutrients, and good-for-you ingredients.

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Spinach Artichoke Tarts

These tarts are perfect for a snack, an appetizer, and definitely a dinner that’s both easy and satisfying. They’re basically the love child of spinach artichoke dip and puff pastry. Can it get any better? Quick, minimal ingredients, and indulgent, these spinach artichoke tarts make an ideal vegetarian dinner.

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Sheet Pan Spring Veggie Bowl

Your plant-based dinner has never been so easy or delicious. This sheet pan veggie bowl turns cooked veggies into a cohesive meal. All you have to do is throw those veggies on a sheet pan, drizzle them with olive oil, and bake until they’re crispy and caramelized. Then, you’ll top them with the most delicious Greek yogurt dressing that brings everything together.

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Big Green Immunity-Boosting Vegetable Soup

Lean, green, spring dinner machine (pretty cheesy, I know), this immunity-boosting soup is exactly what you need to cure those allergy symptoms. Asparagus, broccoli, spinach, kale, sugar snaps, celery, and broccolini are the veggies in question here—and wow! This soup is packed with green goodness that’s so nourishing.

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Spring Rice Salad

This rice-based pseudo-salad is the satisfying and addictive dinner you didn’t know you needed—until now, that is. Basmati rice gets the royal treatment from the peas, avocado, cucumber, pickled shallots, and fresh herbs that sit atop it. And don’t forget about those soft-boiled eggs on top that lend their golden yolks to each gorgeous grain. It’s a plate of love, to put it simply.

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Honey Sriracha Tempeh Spring Rolls

These little tempeh spring rolls are such a fun spring dinner idea. They’re small but mighty as they feature a good bit of rice noodles, avocado slices, cucumbers, mango chunks, and baked-until-golden tempeh. They’re simple, fresh, and full of tasty ingredients that each complement one another to perfection.

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Spring Rice with Greens and Peas

Hear me out! No, this rice on its own is not a complete dinner (but no judgment if you make it one). But pop a piece of salmon or chicken on top, and you’ve got a delicious springtime dinner that’s simple and satisfying. With peas, arugula, and more, this easy rice recipe is just what you need to get in the spirit this season.

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Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

This is a pasta salad you could eat for lunch and dinner back-to-back without getting tired of it—it’s that good. The base is made of twisty pasta (the best for soaking up flavor), olives, crumbled bacon, artichoke hearts, and pistachios. From there, everything gets tossed in a generous drizzle of simple green dressing and served however you like.

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Za’atar Crusted Chicken

Need a healthy dinner your kids will eat and enjoy? This one is your calling card. Mia Rigden shared her weeknight chicken recipe with us, which is easy, flavorful, and perfect for spring. The chicken takes a bath in a simple brine that maximizes its juiciness. From there, it’s crusted in a light coating of almond flour, za’atar, garlic powder, and a little salt and pepper. For the kids, it’s like chicken nuggets, but you can enjoy the healthier twist it brings to the table.

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Creamy Lemon Pasta

A simple lemon pasta is just what spring dinner ideas called for. It couldn’t be easier to make, as the most challenging and time-consuming step is waiting for the water to boil! While they cook, you’ll conjure up a sauce full of butter, heavy cream, lemon zest/juice, and grated parm. Once your noodles are al dente, you’ll toss everything together in holy pasta matrimony.

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Lemony Sheet Pan Chicken With Artichokes

This sheet pan superstar features a Mediterranean-esque offering of lemony chicken, artichokes, olives, tomatoes, red onion, and lots of garlic. It’s the perfect weeknight dinner staple because it requires minimal effort, is full of healthy ingredients, and it’s tailor-made for family eating. Once you pull it out of the oven, you could set it straight onto the table and have everyone dig in family-style.

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Sheet Pan Chicken Fajitas

The easiest way to feed a crowd in a short amount of time, these sheet pan fajitas are a game changer. Just based on how easy this recipe is, you wouldn’t believe how much flavor the chicken and veggies absorb while they cook. They become so juicy and tender in the oven that they never fail to earn rave reviews.

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Pesto Pasta Primavera

This tried-and-true pesto pasta primavera is the ol’ reliable weeknight dinner recipe you need in your life. Not only is it on brand for spring with its asparagus and bright flavors, but it’s so simple to make for lazy suppers. Plus, the noodles are the same size as your snappy veggies, which makes a much more satisfying bite than your typical pasta shape.

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Butternut Squash Pizza With Arugula & Almond Ricotta

Remember those flatbreads with lots of toppings I mentioned before? This is one of them. With butternut squash, bacon, arugula, almond ricotta, red onion, balsamic glaze, and more, this pizza-flatbread hybrid is the liaison between winter and spring that’s perfect for this time of year. Your kiddos will gobble it up, and you can pat yourself on the back for the serving of veggies they’re unknowingly inhaling.

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Got any spring dinner ideas to share? Let us know your favorites down below.

This post was last updated on April 6, 2025 to include new insights.

The post Your Spring Dinners Ideas Are Here—Fresh Weeknight Recipes Infuse Your Season With Flavor appeared first on Camille Styles.

Honestly, there’s no such thing as the “perfect” cookie. There are too many personal preferences that dictate to different people what, in fact, is considered perfect for them. My brother disdains a thick, Levain-style cookie while I LOVE their thick and chewy texture. My dad craves a classic soft chocolate chip cookie, but I prefer them thinner and chewier. And when it comes to flavors, many people prefer the simple and classic, while I love finding ways to have fun with surprising flavors. So, I’ll start with this. These pistachio cookies are the perfect cookie (to me), and I hope they bring the same joy to you.

Pistachio-flavored everything is certainly having a moment thanks to treats like the Dubai chocolate bar. Its mild, yet earthy flavor makes it perfect for pairing with different ingredients, and its muted green color is also fantastic. But I wanted a cookie that screamed pistachio in every way possible. These cookies celebrate pistachio but also elevate it with a few ingredient additions. Chewy in texture, perfectly sweet, and bright in flavor, these are the ultimate.

Ingredients You’ll Need for These Pistachio Cookies

The ingredient list for these cookies is pretty short, though you’ll need a couple extras to take them over the top.

Sugar. We’re using both granulated and brown sugar here.

Olive oil. I love the flavor of olive oil in these cookies. Use a good one, its savory flavor will really compliment the pistachios.

Orange. I did test these cookies without orange zest, and found that the slight brightness that a bit of zest added was non-negotiable for me. It adds the perfect flavor without going overboard.

Cardamom. A little goes a long way, and I really think a little cardamom complements and uplifts the pistachio flavor in the best way. Use the fresh stuff, I promise it’s better!

Salt. Do not skip the salt in any baked good, but especially in these.

Vanilla. Optional, but I like a little bit of vanilla in these. Powdered vanilla powder is a new favorite of mine, and a little goes a long way.

Egg. Just one for this recipe.

All purpose flour. The base of our cookies!

Pistachios. But also, we’re supplementing a portion of flour in these cookies with ground pistachios. This ensures that you get little bites of pistachio in the cookies without huge chunks, and it adds to the flavor.

Baking powder and soda. To help our cookies rise.

Pistachio butter. It’s very easy to make your own, though you can also use store-bought.

A Few Tips for Cookie Success:

I tested these cookies four different ways. Yes, that’s a lot of cookies. But there were different variations and methods I wanted to try to ensure the most optimal cookie.

1. Combine the orange zest into the sugars before adding the olive oil and eggs. By rubbing the zest into the dry sugars until it feels like wet sand, you’ll release some of its natural oils and flavors.
2. Chill the cookie dough. I often skip this step when I make cookies because the difference feels nominal at best to me most of the time. But for these cookies, it really makes a difference, especially because we’re using olive oil instead of butter. Chilling the dough helped the flavor, texture, and rise so much more than when I tested not chilling the dough, so please don’t skip! Yes, you’ll still get a good cookie if you don’t chill it, but think about how much better it could be!
3. For even more pistachio flavor, I like to add ribbons of pistachio butter to the finished dough. Instead of mixing it thoroughly into the cookie dough, just swirl it in with a spatula so you can still see the butter.
4. In addition, I like to make a little topping mix with ground pistachios, demerera sugar, zest, and salt. This also helps the cookies look even prettier with the ingredients that are inside of the cookie visible on the outside. This step is optional, but I think it’s fun!
5. Tap your baking sheet in the oven and on the counter when removing them from the oven. I love the pan-banging cookie trend from Sarah Kieffer. It gives your cookies these lovely ripples and chewy texture while rising that I think is so perfect. Tap the baking sheet on the rack while in the oven twice, and then when you remove them from the oven, gently on the counter.
6. If you want to keep your cookies round in shape, use a cookie cutter or glass to shape the cookies while hot out of the oven. Yes it’s optional, but if you care about the ~aesthetic~ it’s a simple way to do this!

How to Store These Pistachio Cookies:

Once the cookies have cooled, I like to store these in an airtight container for a few days at room temperature. If I’m going to keep them around longer, I would just freeze the dough in scoops and store them until ready to bake.

To freeze cookie dough, I like to scoop dough out onto a lined baking sheet and let chill in the fridge. Then, move the baking sheet to the freezer until frozen solid. From there, remove the scoops from the sheet and store in an airtight container or Ziploc for easy single-serve cookies at a moment’s notice. You may need to bake these a few minutes longer when baking from frozen, but just keep an eye on them.

Keep reading for the recipe, and let me know if you give these a try!

Pistachio Cookies

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• Author: Suruchi Avasthi
• Total Time: 57 minutes
• Yield: 16

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Description

An easy pistachio cookie with orange zest and cardamom.

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Ingredients

Units USM

• 1/2 cup granulated sugar (100g)
• 1/2 cup brown sugar (90g)
• Zest of 1/2 orange
• 1/2 cup olive oil (4oz)
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• Splash of vanilla
• 1 egg, room temperature
• 150g flour (1 1/4 cup)
• 1/2 cup finely ground pistachios (50g)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup pistachio butter

For the topping:

• 1/4 cup finely ground pistachios
• zest of 1/2 orange
• 1 tablespoon demerera sugar
• big pinch of salt

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Instructions

1. Prepare the cookie dough. In a large mixing bowl, add the granulated and brown sugars with the orange zest. Using your fingers, rub the zest into the sugar until it feels like sand and is fragrant. Add the olive oil, salt, cardamom, and vanilla. Whisk together until combined. Add the egg, and whisk until smooth.
2. Add the flour, ground pistachios, baking powder, and baking soda. Using a spatula, fold the dough together until just combined. Ribbon the pistachio butter over the finished dough, and fold it into the dough but don’t completely combine it – you’ll want to see the pistachio butter visible! Put the bowl into the fridge and chill for at least 30 minutes.
3. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
4. In a small bowl, add the topping ingredients and combine the mix.
5. Using a cookie scoop, scoop dough and dip into the topping mix before placing the cookies onto sheet about 2 inches apart – the cookies spread a little bit. Bake on the middle rack for 12 – 13 minutes, tapping the sheet tray on the oven rack at the 8 minute and 10 minute mark. Do not over bake these cookies! Remove from oven and tap the sheet tray on the counter. Let cookies cool on the sheet tray for about five minutes before cooling completely on a wire rack. Enjoy!

• Prep Time: 45
• Cook Time: 12
• Category: cookie

Keywords: pistachio, cookies

The post These Chewy Pistachio Cookies Are a Love Letter to My Favorite Flavor appeared first on Camille Styles.

Eating seasonally has its perks—think of summer’s juicy strawberries or winter’s hearty greens. While asparagus is available year-round, its true season runs from late April to June, when it’s at its freshest and most flavorful. I’m admittedly late to the game and have only recently begun appreciating asparagus’ fantastic versatility. But when it comes down to it, it’s hard to find a dish that the addition of this green doesn’t make better—and the best asparagus recipes are all the proof you need.

Whether you’re grilling thin spears, shaving stalks into salads, or keeping things simple, asparagus never disappoints. Keep scrolling to see how many ways you can take asparagus from ordinary to extraordinary. Of course, if you want to keep things simple and streamlined, asparagus will never let you down. And I’d love to know in the comments—what’s your favorite way to cook asparagus?

Featured image by Suruchi Avasthi.

The Best Asparagus Recipes to Make This Spring

Asparagus, Potato, & Goat Cheese Frittata

As Camille so perfectly put it, “Everyone should have a great frittata recipe in their back pocket!” With farmer’s market season on the rise, this is the perfect time to celebrate beautiful bursting-with-flavor ingredients like rich goat cheese and crunchy asparagus.

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Spring Potato Pizza with Asparagus and Burrata

If you aren’t putting potatoes on your pizza, you’re doing it wrong. This is the perfect pizza for spring, with its mix of greens, crunch veg (asparagus!), and creamy, delicious burrata. It’s easy enough for a special weeknight meal and will be right at home at your Saturday night dinner party.

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One Pot Parmesean Orzo

Haven’t cooked with orzo yet? It’s time to get familiar. Contrary to popular belief, though it looks like rice, orzo is actually pasta. This cheesy, hearty one-pot meal is lightened up with the addition of seasonal veggies. In addition to asparagus, you have zucchini, leeks, peas, and kale to balance out all the heavy cream and parmesan.

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Sheet Pan Halibut with Italian Salsa Verde and Asparagus

This light and flaky fish is the perfect protein to complement asparagus. Bonus points if you choose to serve alongside this to-die-for Italian salsa verde, made from fresh herbs and anchovy filets.

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Grilled Peach and Asparagus Salad with Spicy Pepitas from Café Gratitude

This salad is the definition of fresh. Sweet peaches, bright lemon peel, blanched asparagus, and creamy cashew mozzarella make a perfect lunch.

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Big Green Immunity-Boosting Vegetable Soup

We have a thing for soups at Camille Styles. They’re an easy (and delicious!) way to pack plenty of nutrients into one delicious bowl. Plus, of course, most recipes are a breeze to make. If you’ve never thought of asparagus as a veggie to add to your soup, think again. And be sure to try this deliciously simple (and endlessly versatile) take.

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Spring Herb Roasted Potato Salad

This isn’t your grandmother’s potato salad (although we love a retro recipe). If you find yourself in a salad rut, working with what the season gives you is a good place to start. This salad packs plenty of bright flavor from the tahini-herb dressing and gets bulked up thanks to the baby Yukon gold potatoes. Consider yourself inspired.

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Pesto Pasta Primavera Is the Summer Dinner I Make At Least Once a Week

Nothing says spring quite like peas and asparagus. Paired with one of our favorite pasta shells, this recipe will take you straight to flavor town.

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Asparagus, Quinoa, & Rice Salad with Goat Cheese & Maple-Tahini Dressing

Black rice paired with crunchy almonds and asparagus spears is a textural match made in heaven. Drizzle with some good olive oil, and add lemon juice for a zesty touch.

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Asparagus Gruyere Frittata

Frittatas are the easiest way to make the most of the season’s produce—and to clean out the vegetable crisper before anything goes bad. This simple six-ingredient dish pairs fresh asparagus with nutty gruyere for the perfect spring dinner. Pair with a green salad and a crisp glass of wine for the ideal weeknight meal.

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Asparagus and Gruyère Tart from What’s Gaby Cooking

We’re all about sweet tarts, but this savory version has us rethinking them altogether. Try it and taste the difference for yourself. I guarantee you’ll be back for seconds.

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Farro Salad with Grilled Asparagus from Love & Lemons

All of spring’s bounty, all in one dish. The creamy Dijon dressing takes it to the next level, and the capers’ briny beauty makes them the salty hero of this salad.

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Lemony Shaved Fennel Asparagus Salad from The First Mess

This salad is proof of asparagus’ endless versatility. Fresh, thin wisps of asparagus and fennel are made extra hearty mixed in with farro, white beans, and ground pistachios. It makes for a lovely light lunch or a tasty side to any main dish you’re serving this spring.

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This post was last updated on March 29, 2025, to include new insights.

The post Spring Into the Season With These Swoon-Worthy Asparagus Recipes appeared first on Camille Styles.

Whenever I go to LA, I love stopping at Erewhon on my way into town to treat myself to something healthy and delicious from their prepared foods bar. My routine includes the probiotic strawberry smoothie, the insanely good kale and white bean salad, and if I’m there at breakfast, the Super Greens Frittata is always my pick. Packed with greens and fresh herbs, it’s the kind of dish that instantly makes you feel nourished and energized.

Inspired by my obsession, I wanted to recreate a version at home—especially since I’m currently growing an abundance of herbs in my garden. My take on the Super Greens Frittata is brimming with bright flavors, leafy greens, and just enough egg to hold it all together. It’s become a healthy breakfast staple for me, and I love making it on Sunday night so breakfast is ready to go on weekday mornings.

All About This Super Greens Frittata

Think of this recipe as a protein-rich egg dish—but even more veggie-forward. While traditional frittatas typically lean heavier on eggs and cheese, this version is loaded with nutrient-packed greens and aromatic herbs, making it feel light, fresh, and packed full of flavor. In fact, there are more greens than eggs here, giving the dish its unique, fluffy-yet-substantial texture and bright green color.

Inspiration: Kuku Sabzi

When I started researching similar dishes, I discovered that my beloved Erewhon-inspired frittata closely resembles Kuku Sabzi, a traditional Persian herb-filled egg dish served during the Persian New Year and other celebrations. What sets Kuku Sabzi apart from a typical frittata is its intense herb-to-egg ratio, along with the addition of spices like turmeric or saffron. My Super Greens Frittata keeps a similar emphasis on herbs and greens, but is a little simpler without the spices and nuts, so it’s perfect for more basic breakfasts.

Ingredients You’ll Need to Make It

One reason I love this recipe is its flexibility—you can swap in any type of greens and herbs, as long as you keep the greens-to-egg ratio fairly similar. The formula is simple:

• Greens Galore: Baby kale, spinach, or your favorite power greens mix.
• Lots of Fresh Herbs: Cilantro, parsley, dill, basil—use any blend you love or whatever is thriving in your garden! Herbs are SO good for you, anti-inflammatory, and loaded with vitamins and minerals.
• Eggs and Parmesan: Just enough eggs and parmesan cheese to create a creamy base that binds the greens together and adds a welcome protein punch.

The Perfect Oven-to-Table Pan for Serving

I love to serve my frittatas straight from my Staub cast iron skillets—not only is it aesthetically my vibe, it’s also one less serving piece to clean at the end of the meal. I had the chance to visit the Staub factory in France this past fall, and it was so inspiring to see the care and attention to detail that went into making every single one of these pans. They’re truly heirloom quality, and the hardest working pans in my kitchen. I truly think that everyone needs one great Staub cast iron pan in their collection.

Cooking Essentials

Staub Cast Iron

8.5-inch Traditional Deep Skillet

$99.99 at Staub

Staub Cast Iron

12-inch Perfect Pan

$179.99 at Staub

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Make It a Brunch Menu

The vibrant color and flavor of this Super Greens Frittata makes it elevated enough for spring brunches—and bonus points that you can completely make it before guests arrive. I like to make it in the morning and let it sit on the counter for a couple hours before slicing into wedges and serving. (I actually prefer it at room temperature.) Here’s what I’d serve with it for a full menu for a brunch gathering:

Berry and Yogurt Parfait

Lemon-Poppyseed Muffins

Strawberry Caprese Salad

Super Greens Frittata

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

No reviews

• Author: Camille Styles
• Total Time: 25 minutes

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Description

This easy Super Greens Frittata recipe is inspired by my favorite Erewhon breakfast. Packed with fresh greens and herbs, it’s a delicious and healthy way to start the day.

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Ingredients

• 1 onion, chopped
• 2 cloves minced garlic
• Extra virgin olive oil
• 5 ounces spinach, baby kale, or power greens mix (a whole clamshell container)
• 2 bunches fresh herbs, leaves chopped and stems discarded (cilantro, parsley, dill, basil—whatever mix you like)
• 5 eggs
• 1/4 cup grated parmesan
• 2 tablespoons milk
• 1/2 teaspoon baking powder
• Kosher salt and freshly ground black pepper
• 1 bunch green onions, thinly sliced
• For garnish: more herbs, (optional) edible flowers

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the broiler on your oven.
2. Set an 8 – 10-inch cast-iron or nonstick pan over medium heat. Coat the bottom with a thin layer of oil, then add the onion. Season with a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and saute for about a minute.
3. Meanwhile, combine the eggs with the parmesan, milk, baking powder, and a pinch of salt and pepper. Whisk until combined and foamy.
4. Add the spinach to the pan and cover. Cook for 3 – 4 minutes until starting to wilt, then stir to evenly distribute in the pan. Sprinkle the herbs and green onion evenly over the top. Pour the egg mixture over the top, and tilt the pan to evenly distribute. 
5. Let cook for about a minute on the stovetop, then transfer to oven and broil until just set and turning golden brown on top (about 5 minutes). 
6. Remove from oven and let cool for a few minutes, then cut into wedges, top with more herbs, and serve.

Notes

• Make it ahead: Keep in the fridge, and rewarm slices at 50% power in the microwave, or on low heat in the oven.

• Prep Time: 20
• Cook Time: 5

Keywords: super greens frittata, erewhon

The post My Super Greens Frittata Is Basically Spring on a Plate appeared first on Camille Styles.

Is it just me, or has the world of non-dairy milk exploded with options—each more confusing than the last? Non-dairy milks are plant-based alternatives to traditional dairy, made from nuts, seeds, grains, or legumes. The best non-dairy milk depends on factors like taste, nutrition, and intended use. We’ve moved far beyond soy and almond to oat, macadamia, flax, and even pea milk. But with so many choices, how do you know which is best? Whether you’re looking for the creamiest pick for your morning latte, the most nutritious option, or a sustainable swap, I’ve done the research to help you find the best non-dairy milk for your needs. Consider this your ultimate guide to navigating the dairy-free aisle with confidence.

Featured image from our interview with Roxana Saidi by Suruchi Avasthi.

How to Choose the Best Non-Dairy Milk

I’ll start by saying I love dairy milk (gasp, I know). I’ve never shied away from a good old glass of two percent. But with that glorious glass often comes some not-so-friendly gut issues. I’ll spare you the details, but I’ve enjoyed watching non-dairy products rise to fame.

Aside from dairy milk, I’m a devout oat milk drinker. I drink it every single day in my coffee and occasional smoothie. I. Am. Hooked. I love the taste, creaminess, and overall feel of oat milk. That said though, I’ve never stopped to consider exactly what I’m putting into my body until now. Is oat milk really the best non-dairy milk? Are there others with better benefits? What should I look for when buying non-dairy milk? The questions go on.

To help you meet your match made in dairy-free heaven, I broke it down into a digestible format that you can use to bring the best non-dairy milk into your life. Here’s what we’re taking into account:

• Taste
• Ingredients
• Nutrition specs
• Cook-ability

I also chatted with our resident nutritionist and wellness editor Edie Horstman to get her expert opinion on the non-dairy milks she loves and recommends. Read on for a deep dive into ten popular non-dairy milk options!

Oat Milk: The Best Non-Dairy Milk for Lattes

Oat milk has been steadily growing in popularity. It’s creamy, tasty, and froths well—making it a perfect choice for non-dairy lattes. It has a slightly nutty and sweet flavor profile that most people enjoy. When it comes to oat milk as a health food, however, you may want to think twice.

“It’s the non-dairy milk with the highest amount of starch,” Horstman shares. “Starch is converted into simple sugars when you digest it and this raises blood sugar. For most of us, oat milk sends us on a blood sugar roller coaster, which isn’t the goal!”

Pros

• Creamy and delicious
• Makes a great vegan cappuccino

Cons

• Drinking it regularly may cause insulin resistance (a precursor to diabetes) and cardiovascular disease
• High in pesticides if not organic

Best for: Non-dairy lattes and cappuccinos

Best Oat Milks

Minor Figures

Organic Barista Oat Milk (6 Pack)

$29.99 at Amazon

Elmhurst 1925

Milked Oats Unsweetened Oat Milk (6 Pack)

$43.15 at Amazon

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Almond Milk

Almond milk is my personal go-to non-dairy milk of choice. Its mild taste and slight sweetness makes it tasty for sipping, and it’s great in cereal and in baking recipes. “Almond milk is one of my favorites!” Horstman exclaims. “It’s lactose-free and is typically fortified with vitamin D, vitamin E, and calcium.” She also notes that unsweetened almond milk is easy to find and low in calories. A great choice all around!

Pros

• Available at most grocery stores
• Won’t spike your blood sugar
• Often infused with vitamins

Cons

• Low protein
• Producing almond milk requires high water consumption, which causes environmental concerns

Best for: Sipping and baking

Best Almond Milks

MALK

Almond Milk Unsweetened (6 Pack)

$34.98 at Amazon

Califia Farms

Organic Unsweetened Almond Milk (6 Pack)

$24.85 at Amazon

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Macadamia Milk

Looking for a nutritious, creamy, and sustainable non-dairy milk? Macadamia milk might be your new go-to. Macadamia trees can adapt to changing climates, helping them ration water and use it more efficiently than other nut trees. In terms of nutrition, macadamia nuts are a rich source of monounsaturated fats, protein, fiber, iron, and minerals. However, because non-dairy milks are made by soaking raw nuts in water and blending, your glass inevitably retains a drastically smaller percentage of those nutrients.

But what we love most about macadamia milk? The flavor and mouthfeel. Expect a thick, creamy texture with a hint of vanilla that doesn’t lean too sweet. It’s perfect for blending into your morning smoothie or replacing dairy milk in your favorite baked treats.

Pros

• A more sustainable option than other non-dairy milks
• Low sugar content
• Mild, slightly sweet flavor

Cons

• Generally more expensive than other non-dairy milks
• Can be hard to find in grocery stores

Best for: Smoothies, baked goods, frothing for hot beverages

Best Macadamia Milks

milkadamia

Macadamia Milk Unsweetened (6 Pack)

$29.93 at Amazon

House of Macadamias

100% Macadamia Milk (12 Packs)

$22.99 at House of Macadamias

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Coconut Milk

If you love the taste of coconut, you’re sure to love coconut milk. The coconut flavor profile is strong, even when mixed with other ingredients. “I love the rich and creamy texture of coconut milk. It’s a great source of healthy fats and nutrients like iron and magnesium,” Horstman shares. She does, however, recommend checking out the ingredients before you indulge. “It’s low in protein and most commercial varieties like you’d find at your local coffee shop or Starbucks contain added sugars and thickeners,” she says. 

Pros

• Great source of healthy fats
• Rich and creamy texture

Cons

• Doesn’t froth well for lattes
• Can contain added sugar 

Best for: Anyone who loves coconut! And Southeast Asian cooking.

Best Coconut Milks

Califia Farms

Organic Coconut Milk

$5.99 at Target

Native Forest

Organic Unsweetened Coconut Milk (Pack of 12)

$49.99 at Amazon

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Soy Milk

Soy milk crawled so almond milk could walk and oat milk could run. It’s a sweet and creamy non-dairy milk that packs a nutritional punch. It’s one of Horstman’s favorites, particularly non-GMO, organic, unsweetened soy milk. “It’s a non-dairy milk with a high amount of protein. In fact, it’s pretty comparable to cow’s milk in terms of protein,” she says. “Soy milk is also linked to improved heart health, thanks to its isoflavones: a plant compound.” 

Pros

• High in protein
• Can improve heart health
• Froths well for lattes

Cons

• Soy is a common allergy, some may need to avoid it
• Can contain lots of added sugar

Best for: Lattes, cereal, and sipping

Best Soy Milks

Silk

Organic Unsweetened Soy Milk

$4.89 at Target

Pacific Foods

Original Ultra Soy Milk

$13 at Amazon

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Flax Milk

Flax milk is an underrated non-dairy milk, if you ask me. It’s smooth, creamy, neutral, and blends perfectly with whatever you’re adding it to. It’s also a great source of vitamins like vitamins D2 and B12. In terms of taste, flax milk has just the right amount of seedy flavor without overdoing it, which means you don’t have to worry about it taking over. It’s beautifully mild and naturally flavorful, to put it plainly.

While it may not be as thick as an oat or almond milk, flax milk has a great consistency that works well in baked goods, beverages, or on its own. “Flax milk isn’t as easy to find as almond, coconut, and soy, but it’s a fabulous option that’s rich in omega-3 fatty acids and protein,” Horstman says. “I love that flax milk is gluten and glyphosate-free too.”

Pros

• High in protein
• A good source of healthy fat
• Sugar-free and allergen-friendly

Cons

• Hard to find in stores

Best for: Coffee, smoothies, and cereal

Best Flax Milks

Good Karma

Unsweetened Flaxmilk +Protein (Pack of 6)

$39.99 at Amazon

Manitoba Milling Company

Original Flax Milk (Pack of 4)

$25.99 at Amazon

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Rice Milk

Rice milk is one of the most basic and low-key non-dairy milks out there. It’s stood the test of time over and over again and continues to weave itself into many people’s daily lives. With a mild taste, it’s a favorite among plant-based milk enthusiasts for good reason. Despite its name, rice milk usually doesn’t boast an overly rice-y taste. In this variety, the brown rice actually lends the milk more of a wheat-forward flavor that’s very neutral and blendable. With a solid vitamin D and calcium content, rice milk is a good alternative to dairy milk for those looking for something that closely resembles skim milk.

Pros

• Allergen-friendly
• Can be found in most grocery stores

Cons

• High in carbohydrates

Best for: Smoothies and shakes

Best Rice Milks

Rice Dream

Organic Rice Drink Classic Original (Pack of 6)

$24.99 at Amazon

Hemp Milk

Hemp milk wins the prize for excellent nutritional value. With three grams of protein per cup, plus extra omega-3 and omega-6 fatty acids (something hemp seeds are known for), you’re getting a lot of bang for your buck. It’s also low on the calorie and carb count. With a neutral taste, it blends well with anything you’re using it in.

If you like the taste of hemp seeds, you’ll love hemp milk! Because, well, it’s made of them. “Like flax and soy milk, hemp milk is high in protein. And like flax milk, specifically, it’s also packed with omega-3 fatty acids and contains a good amount of magnesium and vitamin D,” Horstman says. “It’s allergen-friendly if you’re allergic to nuts and you can easily make it homemade without a strainer!”

Pros

• High in protein
• Allergen-friendly

Cons

• Can be hard to find in stores

Best for: Cooking and baking

Best Hemp Milks

Pacific Foods

Unsweetened Hemp Milk

$5.69 at Amazon

Cashew Milk

Cashew milk is known for having a distinct nutty flavor and a creamy texture. “You don’t get a great bang for your nutritional buck with cashew milk, but it does have a creamy texture and unsweetened cashew milk is low in calories,” Horstman remarks. “Similar to hemp milk, you don’t need to strain homemade cashew milk!”

Pros

• Creamy and tasty

Cons

• Low nutritional value

Best for: Coffee

Best Cashew Milks

Elmhurst 1925

Cashew Milk (Pack of 6)

$46.91 at Amazon

Forager Project

Cashewmilk

Price varies at Target

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Pea Milk

Admittedly, pea milk isn’t Horstman’s go-to, but the nutritional content has to be noted. “It’s high in protein (more than a serving of cow’s milk), it’s allergen-friendly, and it has a relatively low environmental impact,” she says. “Unfortunately, most pea milks have added oils, like canola or safflower oil—this isn’t an issue in small quantities, but it isn’t necessarily something to be guzzling every day.” Pea milk is made with pea protein and is nut-free, so those with allergies may find this to be an ideal non-dairy milk to try. 

Pros

• High in protein
• Nut-free

Cons

• Made with canola and safflower oil 

Best for: Cooking, protein shakes and smoothies

Best Pea Milks

Ripple

Original Plant Based Milk

$29.99 at Amazon

Hazelnut Milk

Hazelnut milk may not be making waves like almond or oat milk yet, but that doesn’t mean it’s not worth checking out. It’s rich, creamy and the limited brands that are offering it are keeping it simple without adding oils and preservatives. It foams well, making it a great choice for lattes and hot cocoa. The flavor profile is deliciously nutty, and adding a bit of cocoa powder and maple syrup to it is like sipping on Nutella. Yum!

Pros

• Packed with B vitamins and healthy fats
• Froths well for lattes

Cons

• Hard to find

Best for: Coffee drinks

Best Hazelnut Milks

Hazelicious

Lightly Sweetened Hazelnut Milk

$35.99 at Walmart

Elmhurst 1925

Milked Hazelnuts Unsweetened Hazelnut Milk (Pack of 6)

$41.94 at Amazon

This post was last updated on March 27, 2025 to include new insights.

The post The Ultimate Guide to Non-Dairy Milk (and How to Use It) appeared first on Camille Styles.

Disclaimer: salads aren’t my main focus at Trader Joe’s. I’m usually after fresh flowers, budget-friendly bananas, and seasonal treats. However, if I’m in a pinch for lunch and am looking for something 1) veggie-packed 2) satisfying and 3) even better than the classic combo of ingredients, only the best Trader Joe’s salad will do.

I’m a creature of habit with my meals. While I enjoy food trends and creative recipes, my weekday routine stays consistent: a smoothie for breakfast, a salad for lunch, and a seasonal bowl for dinner. (Though recently, I switched things up with Camille’s stunning roast chicken—highly recommend!). For this reason, I decided to put these nine salads to the test to see just what Trader Joe’s salad takes the cake.

Featured image by Michelle Nash.

Our Favorite Trader Joe’s Salads, Ranked

Clearly, my routines could use some shaking up, and what better time than while traveling? As a self-proclaimed (but reluctant-to-admit) digital nomad, I took a recent two-week trip to D.C. as the perfect excuse to put Trader Joe’s salads to the test and see if they live up to the millennial hype.

To stay consistent and fully embrace the fresh greens, I grabbed a different salad for lunch almost every day over the two weeks. I expected boredom and sugar cravings, but spoiler: I got hooked. While I won’t be a pre-made salad devotee forever, these picks have inspired me to recreate my favorites at home. Now, let’s dive into the rankings—starting with my least favorite and ending with the one that completely changed my view on eating vegan (for the better!). And if there’s a store or product you’d like us to review next, let us know in the comments!

#8: Caesar Salad

Caesar salads are always hit or miss. I have yet to find one that toes the line between stellar and sad desk lunch-worthy. Unfortunately, Trader Joe’s offering fell into the latter category. But it’s possible that I had some preconceptions because I didn’t go into this one with high hopes. While many packaged salads can surprise me with their unexpected goodness, Caesar salad is rarely one.

I need a freshly made, heavy-on-the-anchovies dressing that perfectly coats the crunchy bits of romaine. The croutons have to give an audible crunch, and if there isn’t a heavy-handed serving of shaved parmesan, then I’m quick to ditch it. While all the components were there, this was more of a good-in-theory option. You have my permission to skip.

#7: Mexicali Salad

When I read through this salad’s ingredients, my eyes were alight with excitement. There was clearly a variety of texture and flavor at play, with crunchy cabbage, nutty pumpkin seeds, and the viral summer favorite—corn!—contrasting the creamy, jalapeño-spiked dressing. But while the hype was there, this one sadly fell flat on the delivery.

The chicken simply tasted like chicken, and I couldn’t detect any of the promised spicy, chili bite. And while the ingredients’ varied colors offered a visual delight, I can’t say that the flavor matched it. If you seasoned your own protein and used the caesar dressing as inspiration for your own creation, the other components might have been nice mixed in. But then again, if you went that route, this wouldn’t really count as a pre-made salad, would it?

#6: Classic Greek Salad

With a strong Greek contingent in my family supplying many of our reunions with unbelievable, salty, and fresh dishes, it’s quickly become one of my favorite cuisines. And sure, I know that not all Greek salads are made alike, but it’s the composition of the salad that has my heart. This Trader Joe’s take was so close to doing it perfectly. I loved the olives’ briny bite (kalamatas are a must), the cucumbers were snappy and crisp, and the red onion brought just the right amount of heat.

So what could I possibly have to complain about? You might write me off for being too particular, but when it comes to Greek salads, I prefer my feta in big blocks as opposed to crumbled. When they take on the latter form, they’re more evenly distributed throughout the salad. But there’s nothing like diving into a forkful of feta set against a juicy tomato. Cubes of feta make it a more significant part of the salad, and if you’re a fan like me, you know that’s crucial.

#5: Chopped Salad With Grilled White Chicken

Israeli couscous is hands down, one of my favorite grains. Don’t get it mixed up with rice! Israeli couscous isn’t actually couscous (confusing I know). It’s actually toasted pasta in tiny balls. The flavor is nutty and the texture is slightly chewy. It’s the perfect hearty mix-in for any veggie-forward dish. And in this salad, it shines. Oftentimes, it’s used as an afterthought, only meant to bulk up whatever it’s added to. But I felt that this salad was based around its soft, delicious bite.

The only drawback of this salad was the sweet basil dressing. I was hoping for something a little more basil-forward, with a peppery, anise-like flavor coming through. While I didn’t get that, this salad was still a solid lunch pick, and I got on with my afternoon tasks feeling satisfied.

#4: Broccoli Slaw & Kale Salad With White Chicken Meat

This was by far the heartiest, most satisfying Trader Joe’s salad of the bunch. And while that fact didn’t win it the number one spot, it went a long way in getting it into the top three. And with the texture trifecta of kale, sunflower seeds, and dried cranberries, I was easily sold.

Unfortunately, the chicken kept this salad from winning best overall. Perhaps this is a frustrating consistency, but the fact that the chicken was unseasoned (and, admittedly, a little dry), set this salad back. Even the sweet and spicy dressing, which, despite the name, I didn’t expect to be so (thankfully) packed full of heat, couldn’t give the chicken what it needed. Alas, I’ll be taking this combo into my future cooking forays and adding strips of my own roasted chicken.

#3: Avocado Ranch Salad

Packed with various cabbages, green onion, and carrots, the mix provides a satisfying crunch with a bag that’s twice the size of the rest of the salads that made the cut. The real highlight, however, is the creamy avocado ranch dressing, which delivers a rich, tangy flavor that can’t be beaten. The kit also includes crunchy corn chips for an added texture boost, making each bite a delicious mix of crispiness and creaminess.

Beyond its great taste, this salad kit is an ideal option for those seeking a quick, nutritious meal or an easy side dish while keeping things meat-free. The combination of fresh vegetables and protein-packed cheese makes it both filling and flavorful without being overly heavy. It’s also highly versatile and can be tossed with grilled chicken, crispy chickpeas, or used as a slaw for tacos or burrito bowls.

#2: Southwest Salad

As a principal, I’m usually suspect of anything wearing the label “southwest.” No shade thrown to that part of the country! I’m always in awe at its open, saturated skies and Georgia O’Keeffe’s capturing of the humble brilliance of its landscape. But it’s often used as an all-encompassing appellation that washes over the individual flavors found within. After trying the to-go Southwest Salad last year, I decided it was worth giving the new chopped salad version a try. The flavor of the cojita cheese was less masked by the bold chipotle ranch, likely due to a better ratio of veggie-to-sauce.

I loved the crunchy-creamy interplay of the black beans, red onions, and cabbage. And when it comes down to it, the zesty flavors do make an excellent match. At the end of the day, this salad made me smile. (How many salads can you say that about?) But where I really wanted it to shine, it left me wanting more.

#1: Vegan Super Spinach Salad

And now onto what I consider the best Trader Joe’s salad. While it might not seem like the most interesting and show-stopping salad, what this pick lacks in initial pizzazz, it definitely makes up for by the first bite. Quinoa, carrots, cranberries, chickpeas, edamame, pumpkin seeds (and of course, spinach) make a surprising amalgam of healthy, but absolutely crave-worthy ingredients. I’m always a fan when nutrient-dense foods intersect with incredible flavors, and this salad did the pairing justice.

I’ll end on this note: the dressing. Carrot brings the color, miso brings the salty, umami depth, and ginger supplies a warming hit of spice that stands behind every bite. This salad has redefined spinach for me. Don’t pass it by!

This post was last updated on March 25, 2025 to include new insights.

The post I Tried Nearly Every Trader Joe’s Salad—These Are My Honest Thoughts appeared first on Camille Styles.

The perfect way to elevate a cozy evening at home is with a simple but special cocktail to set the mood. Whether you’re gathering with close friends, doing a date night at home, or enjoying a solo night of self-care, this refreshing grapefruit vodka cocktail is always a welcome addition at our house. Known classically as a Greyhound—or a Salty Dog if you’re feeling adventurous with a salted rim—this vibrant drink brings together just the right balance of sweetness, tang, and sparkle.

One thing that sets this grapefruit vodka cocktail apart is its versatility. I’ve tweaked the classic recipe by adding a hint of agave syrup for sweetness and finishing it off with grapefruit sparkling water for extra fizz and flavor. It’s perfect for elevating a weeknight or making a dinner party feel special—without the stress. Scroll on for this quick recipe and my favorite tips to make it your new go-to.

Greyhound vs. Salty Dog: What’s the Difference?

Let’s break it down:

• Greyhound: Simply vodka and grapefruit juice—a classic that’s crisp, fresh, and easy to sip.
• Salty Dog: A Greyhound with a salted rim. Trust me, this small addition makes all the difference, enhancing the drink’s sweetness and tartness.
• Italian Greyhound: Love something slightly more sophisticated? Add a splash of Campari for extra depth.

My version is closest to the Salty Dog thanks to its yummy salted rim, but mixes up the classic ratios just a bit, adding a squeeze of agave syrup and some grapefruit-flavored sparkling water to top it off. I love the fizziness this provides, and it allows me to modify the drink and make a low-alcohol cocktail if I want to keep things light, without sacrificing the delicious grapefruit flavor.

How to Make a Salty Dog Cocktail in 3 Easy Steps

I’m not a fan of complicated at-home cocktails—I love a short ingredients list and simple shake-it-up technique, and this cocktail recipe has both.

1. First, you’re going to salt the rims of your glasses. I like the look of a rim that’s salted on just half the glass, plus it allows the drinker to decide if they take a sip with or without salt. To get this effect, all you have to do is take a lime or grapefruit wheel and run it around the edge of half the glass, then dip that half into a small bowl filled with kosher salt.
2. In a cocktail shaker filled with ice, you’re going to shake up 2 parts grapefruit juice to 1 part vodka, with a squeeze of agave if desired.
3. Strain and pour over your ice-filled glasses, then top off with grapefruit sparkling water to taste. My hands-down favorite is Rambler—everyone in our house is obsessed. If you want, garnish with a grapefruit slice.

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Tips to Elevate Your Cocktail

• Freshly squeezed juice is a game-changer—pink or ruby red grapefruit works beautifully.
• Adjust sweetness with agave or omit altogether if you prefer a less sweet sip.
• Quality sparkling water like Rambler adds crispness and keeps the drink light and refreshing.

How to Make It a Mocktail

Since grapefruit has such a delicious, juicy flavor on its own, it makes an amazing base for a non-boring cocktail. If you’d like to make this drink without alcohol, just swap in a little lime juice in place of the vodka or gin, and add some extra grapefruit sparkling water. Make it feel a little more special by throwing in a rosemary sprig or mint for garnish. Delish—and beautiful!

This post was last updated on March 20, 2025 to include new insights.

Salty Dog Cocktail

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 10 minutes
• Yield: 2

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Description

This simple, 3-step cocktail is sweet, tart, and perfect for date night.

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Ingredients

Units USM

• 6 ounces fresh grapefruit juice
• 3 ounces vodka
• Squeeze of agave
• Grapefruit sparkling water for topping off (I like Rambler)
• Kosher salt for rim of glasses
• Grapefruit slices for garnish

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Instructions

1. Salt the rim of 2 glasses and fill with ice (see post above for instructions).
2. In a cocktail shaker filled with ice, shake up grapefruit juice, vodka, and a squeeze of agave.
3. Pour cocktails into prepared glasses, top with sparkling water, and drink!

• Prep Time: 10

The post This Salty Dog Cocktail is Sweet and Tart—Make It for Your Main Squeeze appeared first on Camille Styles.

Of course, we go to parties to see friends, but let’s be real—we’re also there for the apps. Snacks are a highlight of any gathering, especially when everyone can enjoy them. These days, you’re likely have a friend who skips grains or another who’s strictly plant-based, making it tricky to cater to all dietary preferences. For this reason, we’ve rounded up the best gluten-free, dairy-free appetizers to share.

A grazing table lets guests mix and match flavors and textures, personalizing their plates however they please. While there are countless starter options, I have a go-to list of fool-proof favorites that are easy to prepare, great at room temp, and as nourishing as they are delicious. Most of these recipes need just a few ingredients, take 20 minutes or less, and are all a safe bet for any guest. Scroll on for the best gluten-free, dairy-free appetizers to bring to your next party.

Featured image by Suruchi Avasthi.

Roasted Cauliflower Salad

This roasted cauliflower salad is a flavor-packed bowl, featuring caramelized cauliflower, fresh herbs, and a zesty dressing — all naturally gluten- and dairy-free. It’s the perfect appetizer for those seeking a healthy, crowd-pleasing option that isn’t a bore.

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Shaved Brussels Sprout Salad with Lemon Vinaigrette

This crunchy shaved Brussels sprouts salad is a crisp, refreshing appetizer tossed with nuts, herbs, and a dairy-free vinaigrette (make sure to leave off the parmesan to keep the whole salad free from dairy!).

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Winter Chopped Salad

Using the same simple lemon vinaigrette as the shaved Brussels sprouts salad above, this winter chopped salad isn’t just visually appealing. Filled with crunchy radicchio and a bit of protein from white beans, it’s an all-around fantastic appetizer to add to your list.

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White Bean & Raddichio Salad

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

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Spring Crudité with Green Goddess Dressing

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

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Bhutta Street Corn Guacamole

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

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Carrot Turmeric Hummus

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

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

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

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

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

5-Minute Vegan Cashew Queso From Minimalist Baker

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

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Cheesy Vegan Spinach & Artichoke Dip From Minimalist Baker

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

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White Bean Dip From Love & Lemons

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

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Sweet Potato Black Bean Dip From Minimalist Baker

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

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Baked Sesame Chicken Wings From The Defined Dish

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

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Chorizo-Stuffed Bacon-Wrapped Dates From The Defined Dish

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

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

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

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Arrowroot Fried Chicken Nuggets From Megan Nash

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

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Blistered Padrón Peppers From What’s Gaby Cooking

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

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Crispy Baked Buffalo Cauliflower Wings From Rachel Mansfield

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

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Crispy Baked Sweet Potato Fries From Cookie & Kate

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

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Summer Fruit Salad From Love & Lemons

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

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Game Night Crispy Potato Bruschetta From Oh She Glows

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

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Grilled Vegetable Platter From Damned Delicious

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

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This post was last updated on March 19, 2025 to include new insights.

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

When I think about the staple dishes that showed up on our kitchen table every night growing up, the formula was tried and true. There was roti, a sabzi, and a dal. Once the rotis had been eaten, a pot of rice always joined the table to finish off what was left of the dal. Dal now occupies more of a weekly rather than daily appearance in my kitchen, but I always enjoy its satisfying warmth and comfort, and love playing around with different flavors and additions.

Dal is the ultimate one-pot meal. By using a few fragrant ingredients and spices, you can imbue tons of flavor into this dish, then upgrade it however you like. In this case, I’m leaning on my craving for fresh greens as spring turns the corner by adding a big handful of kale to the pot. If you’ve been around for a while, then you know I’m always on a mission to find a way to eat my greens without eating a salad. This dish is the perfect way to get in some plant-based protein, a serving of veggies, and lots of warming flavors—all under thirty minutes.

Ingredients You’ll Need for this Coconut Dal with Kale

The ingredient list for this recipe is pretty simple, but you can play around with it based on what you have in your kitchen and what you like best!

Onion. I personally like to chop my onion extremely fine for dal, but if you prefer more texture, a rough chop works too.

Garlic. Again, very finely minced is my preference here.

Tomato Paste. I find that adding a bit of tomato paste just really helps the flavor out with a savory note. You can sub with tomato sauce if you need!

Spices. Lots of them! We’re using cumin, mustard seeds, coriander, turmeric, and black pepper, bloomed to help bring out their flavor.

Lentils. You can swap out whatever lentils you like here. I’ve used yellow lentils before, but also like black and green lentils. You could even mix based on what you have available.

Coconut milk. You can use any dairy-free milk, but coconut milk adds a nice subtle sweetness and richness.

Kale. I prefer lacinto kale for soups, stews, and dals, but you could also use spinach if you prefer.

Lemon. I love a bit of acidity for serving, so a big squeeze of lemon does the trick.

Why You Should Soak Your Lentils Before Cooking

While this recipe comes together very quickly, it is imperative that you remember to soak your lentils beforehand. There have been plenty of times where I decided to make dal and then realized I forgot to soak my lentils and my whole day is ruined. Okay, that’s a bit of an exaggeration, but soaking your lentils overnight is important.

While technically you can cook lentils without soaking them (it just takes longer to cook), doing a soak makes the lentils easier to digest and allows for easier absorption of minerals. I just get a large bowl, add my lentils, and cover completely with water, leaving the bowl in the corner of my counter, covered with a towel. Then when ready to cook, I drain and give the lentils a quick rinse.

Tips for Serving and Storing Leftovers of this Vegan Coconut Dal

There are lots of fun ways to customize this dal for serving based on what you like best.

I’ll usually do a little dollop of yogurt and top with a ton of fresh herbs for this dal. If I’m feeling fancy, I’ll add some pickled onions and more bloomed spices for extra flavor. You can serve with naan, roti, or rice, or eat it on its own!

To store leftovers, keep in an airtight container in the fridge for up to three days. For reheating, I’ll just use the microwave most of the time, but you can also add to a stovetop pot and bring up to a simmer for serving.

Vegan Coconut Dal with Kale

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• Author: Suruchi Avasthi
• Total Time: 50 minute
• Yield: 4

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Description

An easy one pot recipe packed with flavor.

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Ingredients

Units USM

• 2 tbsp oil or ghee
• 1/2 onion, very finely chopped
• 2 garlic cloves, finely minced
• 1 tbsp tomato paste
• 1 tsp mustard seeds
• 2 tsp fresh ground cumin seeds, freshly ground
• 1 tsp coriander, freshly ground
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1 tsp fresh ground black pepper
• 1 cup soaked lentils
• 5 – 6 cups water
• 1/2 cup coconut milk (or milk of choice)
• handful of chopped kale
• juice of 1/2 lemon

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Instructions

1. Soak lentils overnight. Drain and rinse, set aside.
2. In a stovetop pot, add your ghee or oil and bring up to a medium heat. Add the onion and cook for a few minutes until the onion starts to turn golden. Add the tomato paste, stir, and cook for a few minutes until the color turns brick red. Add the garlic and spices and cook for another few minutes until fragrant. 
3. Add the lentils and water. For a thicker dal, I usually add about 5 cups of water, but for a thinner broth, I use 6 cups. You can always add a bit more water later in the cooking if you need it. Bring up to a simmer, then cover pot, and cook for 30 – 40 minutes until the lentils have begun to break down and dal thickens. Add the coconut milk and kale, and cook for another 5 minutes. Remove from heat.
4. For serving, adjust salt to taste, and add lemon juice. Enjoy!

• Prep Time: overnight
• Cook Time: 30
• Category: dal

Keywords: dal, kale, coconut, vegan

The post Coconut Dal with Kale is the Ultimate One-Pot Meal appeared first on Camille Styles.