This cheese biscuits recipe is comfort food at it’s finest. Buttery, flaky biscuits are loaded with cheese and baked to moist perfection.

They are drop biscuits, so they’re very easy to make with only 8 ingredients – no biscuit cutter or dough folding required.

Plus, these are even tastier than any restaurant! A perfect side dish for the holidays (like Thanksgiving), a bowl of soup, pot roast, etc!

Cheese Biscuits Ingredients & Substitutions

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter is a good substitute. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half, heavy cream and buttermilk are all good substitutes for whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

How to Make Cheese Biscuits

Begin this recipe by preheating your oven to 425 degrees F. Then, line two baking sheets with silicone baking mats or parchment paper.

Next, in a large bowl, combine flour, salt, baking powder, and sugar.

Then, cut in the cold butter until the mixture resembles coarse crumbs. Do this with your hands, a fork, a pastry cutter or by pulsing it in a blender or food processor.

Then, add the milk and sour cream and stir until the mixture forms a ball of dough.

Then, stir in the shredded cheese and chives (if desired).

Next, use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheets evenly spaced (6 per sheet).

Once the cheesy biscuits are on the baking sheet, use floured hands to smooth the tops, if desired.

Then, bake the cheese biscuits in the preheated oven for 12-14 minutes or until they are set and lightly golden brown on the bottom. I sometimes use a metal spatula to lift them up to check the bottoms.

Serve

Serve the cheese biscuits warm with a slather of butter and your favorite main dishes. Here are some suggestions:

• We love to serve them with soups – like tomato soup, chicken noodle soup or vegetable soup.
• Cheesy biscuits also perfectly compliment chilis! Some of our favorites include easy beef chili, vegetarian chili, slow cooker chicken chili and turkey chili.
• These make a great holiday side dish – especially alongside some of our favorite Thanksgiving Recipes!

Store/Freeze

Store leftover cheese biscuits in an airtight container at room temperature for 2 days, in the refrigerator for 5 days or in the freezer for up to 2 months.

Cheese Biscuits Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Cheese Biscuits Recipe

These cheese biscuits are moist, buttery and extra cheesy. They are easy to make with 8 ingredients and even more delicious than your favorite restaurant!

Course Appetizer, bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 25 minutes minutes

Servings 12 Biscuits

Calories 184kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• pastry cutter
• 2 silicone baking mat
• 2 baking sheet

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon sea salt
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 4 Tablespoons salted butter cold cut into small pieces
• 1 cup whole milk or half and half, or heavy cream
• ¼ cup full-fat sour cream
• 1 cup cheddar cheese shredded
• 1 Tablespoon chopped chives optional

Instructions

• Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
• Combine flour, salt, baking powder, and sugar in a large bowl.
• Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
• Add milk and sour cream and stir until the mixture forms a dough ball.
• Stir in cheese and chives (if desired).
• Use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheet evenly spaced (6 per sheet).
• Use floured hands to smooth the biscuits, if desired.
• Bake in preheated oven for 12-14 minutes or until set and lightly golden brown on the bottom.

Video

Notes

Ingredient Substitution Notes

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter can be used in place of salted. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half or heavy cream can be used in place of whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

 

Nutrition

Serving: 1biscuit | Calories: 184kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 199mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.04mg | Calcium: 144mg | Iron: 1mg

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This delicious corn pudding recipe is comfort food at it’s finest.

A rich, buttery corn pudding made completely from scratch is studded with bursts of sweet corn. With a perfect texture and tons of flavor, it’s truly side-dish perfection.

This recipe is easy to make with 8 simple ingredients and is a must-make side dish for Thanksgiving, or any special occasion!

Corn Pudding Recipe: Ingredients & Substitutions

• Granulated Sugar. Use white sugar or organic cane sugar for the best results.
• All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
• Yellow cornmeal. white cornmeal works well too.
• Salted Butter. if desired, use unsalted butter.
• Heavy Cream. if you must, you can use half and half or whole milk. However I really don’t recommend making substitutions for the heavy cream.
• Corn. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.

How to Make Corn Pudding from Scratch

Let’s walk through how to make corn pudding step-by-step, and don’t forget to watch the video.

Begin by preheating the oven to 350 degrees F. Then, grease or butter a 9×9” baking dish and set it aside.

Then, combine the sugar, flour, cornmeal, baking powder and sea salt in a medium bowl.

Next, melt the butter in a large bowl or glass batter bowl (my favorite).

Then, whisk in the heavy cream and eggs until the mixture is smooth.

Next, add the dry ingredients and stir to combine.

Lastly, fold in the corn.

Then, spread the corn pudding mixture evenly into the prepared baking dish.

Bake for 30-35 minutes until the top is lightly golden brown and the edges are firm. Once the pudding is done baking, remove it from the oven and place it on a wire cooling rack to cool slightly.

Serve

Serve slightly warm with your favorite main dishes (like oven roast turkey) and sides. I suggest making this cinnamon honey butter and slathering it on top while it’s warm – yum!

This is one of our favorite Thanksgiving sides – so obviously I suggest serving it with our favorite Thanksgiving Recipes, which also are great for other holidays too!

Store/freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to “warm” (about 250 degrees F) until warmed through.

Corn Pudding Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Corn Pudding Recipe (From Scratch)

This is the best corn pudding recipe! It's easy to make from scratch with 8 real-food ingredients (no boxed mixes or canned corn).It's rich in flavor, slightly sweet, and has the perfect texture!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 Servings

Calories 205kcal

Author Laura

Cost $5

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• whisk
• 9×9″ baking pan

Ingredients

• ¼ cup granulated sugar
• 2 Tablespoons all-purpose flour
• ¼ cup yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup salted butter melted
• ¾ cup heavy cream
• 3 large eggs
• 3 cups sweet corn

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease a 9×9” baking dish, set aside.
• In a medium bowl, combine sugar, flour, cornmeal, baking powder and sea salt.
• In a large bowl, melt butter.
• Whisk in heavy cream and eggs.
• Add dry ingredients and stir to combine.
• Fold in corn.
• Spread the mixture evenly into the prepared baking dish.
• Bake for 30-35 minutes until the top is lightly golden brown and the edges are firm. Let cool and serve.

Video

Notes

Ingredient Substitutions

• Granulated Sugar. Use white sugar or organic cane sugar for the best results.
• All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
• Yellow cornmeal. white cornmeal works well too.
• Salted Butter. if desired, use unsalted butter.
• Heavy Cream. if you must, you can use half and half or whole milk. However I really don’t recommend making substitutions for the heavy cream.
• Corn. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.

Store/freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to “warm” (about 250 degrees F) until warmed through.

Nutrition

Serving: 0.5cup | Calories: 205kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 178mg | Potassium: 161mg | Fiber: 1g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

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I know it’s a bold claim, but this truly is the best cranberry sauce recipe. I have been making it for almost 20 years and usually make a triple batch on Thanksgiving (check out our Thanksgiving recipes) because everyone in my family loves it so much.

This year, I implore you to ditch the gelatinous canned sauce that masquerades as cranberry sauce, and make your own homemade cranberry sauce.

And there’s no need to be intimidated, because this cranberry sauce recipe is easy to make with 5 ingredients in under 30 minutes.

Cranberry Sauce Recipe Ingredients & Substitutions 

• Fresh cranberries. This cranberry sauce recipe tastes best when it’s made with fresh cranberries. I have used frozen cranberries and while it still tastes great, it is a little “seedy” meaning the seeds don’t break down as well during cooking. If using frozen, I would recommend blending the sauce in a high-powered blende.r
• Orange Juice. choose a pulp-free variety for the best texture.
• Brown Sugar. Both light and dark brown sugar work well in this recipe. Dark brown sugar will impart a slight molasses taste. 
• Granulated Sugar. white sugar or organic cane sugar are good choices. (or try this healthy cranberry sauce).
• Cinnamon. Ground cinnamon really takes this cranberry sauce from good to phenomenally great. I don’t recommend omitting it, but it can be left out with delicious results. 
• Water. you can substitute water with more orange juice, or apple cider.

I have tried playing with the ratio of orange juice and water, decreasing the amount of sugar, etc. and have landed on this recipe every. single. time. I do have a healthy cranberry sauce recipe (with a video) here that uses no refined sugar.

How to make Cranberry Sauce

Let’s walk through how to make cranberry sauce together, and be sure to watch the video for additional help.

The first step in this cranberry sauce recipe is to whisk the water, orange juice, granulated sugar, brown sugar and cinnamon together in a saucepan over medium-high heat.

Once the mixture is boiling, add the cranberries and stir to combine.

Turn the heat down to simmer and simmer the mixture uncovered for 10 – 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).

One of my favorite parts of making this Homemade Cranberry Sauce is that the cranberries “talk” to you as they cook. As they warm up they start popping and snapping. Keep cooking until most of the berries have burst.

Mash or Blend Sauce

Next, you can make a chunky or smooth sauce in one of these two ways:

1. Mash the cranberries with a potato masher. As pictured, this is how I make cranberry sauce with orange juice because we like our cranberry sauce a little chunky!
2. Use a Blender. If you enjoy your homemade cranberry sauce extra-smooth use a blender! Simply put the mixture into the container of a blender (Vitamix) after it’s fully cooked, and blend to your desired consistency.

Mash the cranberries until you reach your desired consistency.

This cranberry sauce recipe thickens as it cools. So Let it cool to room temperature in a pan, then transfer it to an airtight storage container to chill completely in the refrigerator.

Make-Ahead

I suggest making this homemade cranberry sauce at least one day in advance so it can chill overnight.

I make this recipe a day or two before Thanksgiving and store it in an airtight container in the fridge. You might even argue that it tastes better after siting for a couple days because the flavors become richer as they have time to blend.

Store/Freeze

Store cranberry sauce in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 2 months.

Serve

Serve this homemade cranberry sauce chilled with your favorite holiday recipes (try all of our delicious Thanksgiving Recipes). Here are my top suggestions:

• Oven Roast Turkey Recipe
• Best Mashed Potatoes or cream cheese mashed potatoes
• Roasted Green Beans or Roasted Brussels Sprouts
• Slather it on the best dinner rolls.
• Sweet potato casserole or candied yams.

Cranberry Sauce Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Homemade Cranberry Sauce Recipe

The best Homemade Cranberry Sauce recipe you will ever make, and a must-have recipe for your holiday celebrations! This cranberry sauce with orange juice is made with only 5 ingredients in under 30 minutes, and it can be prepared ahead of time! You'll never buy canned cranberry sauce in a can again!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16 Servings

Calories 65kcal

Author Laura

Cost $5

Equipment

• potato masher
• 5 Quart Sauce Pan
• measuring spoons
• measuring cups

Ingredients

• 12 oz fresh cranberries (rinsed)
• ¼ cup water
• ¾ cup pure orange juice
• ½ cup granulated sugar
• ½ cup light-brown sugar
• ⅛ teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a medium sauce-pan, whisk together water, orange juice, granulated sugar, brown sugar and cinnamon over medium-high heat.
• Once the mixture comes to a boil, gently pour cranberries into the saucepan and reduce the heat to a simmer.
• Simmer the mixture uncovered for 10 – 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).
• Once most of the berries have popped, use a potato masher to gently mash the cranberries. The more you mash, the smoother the mixture will be. If you prefer extra-smooth cranberry sauce, blend the mixture in a blender until smooth. 
• Simmer for another 3 minutes and then turn off heat but leave the pot uncovered on top of the burner to cool and thicken for 20-30 minutes, stirring occasionally.
• Transfer the cranberry sauce to an airtight container to chill overnight (or for at least 6 hours).

Video

Notes

Ingredient Substitutions: 

• Fresh cranberries. this recipe tastes best when it’s made with fresh cranberries. I have used frozen cranberries and while it still tastes great, it is a little “seedy” meaning the seeds don’t break down as well during cooking. If using frozen, I would recommend blending the sauce in a high-powered blende.r
• Orange Juice. choose a pulp-free variety for the best texture.
• Brown Sugar. Both light and dark brown sugar work well in this recipe. Dark brown sugar will impart a slight molasses taste. 
• Granulated Sugar. white sugar or organic cane sugar are good choices. (or try this healthy cranberry sauce).
• Cinnamon. Ground cinnamon really takes this cranberry sauce from good to phenomenally great. I don’t recommend omitting it, but it can be left out with delicious results. 
• Water. you can substitute water with more orange juice, or apple cider.

Make-Ahead 

I always make this recipe a day or two before Thanksgiving and store it in an airtight container in the fridge. You might even argue that it tastes better after siting for a couple days because the flavors become richer as they have time to blend!

Store

Store it in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 2 months.

Nutrition

Serving: 2Tablespoons | Calories: 65kcal | Carbohydrates: 17g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 36IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 0.1mg

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Candied yams are a traditional southern side dish, and an essential component of Thanksgiving dinner.

This is the very best candied yams recipe you’ll ever eat! Sweet potatoes (yams) are peeled & sliced, then cooked to perfection in a delicious sauce that isn’t overly sweet.

With notes of citrus, maple syrup and rich fall spices, this dish will become a family tradition for the holidays. It’s also easy to make with a handful of simple ingredients.

Candied Yams: Ingredients & Substitutions

• Yams (Sweet Potatoes): Use red garnet yams or sweet potatoes for the best results.
• Light brown sugar. dark brown sugar is a great choice as well.
• Maple syrup. I don’t suggest making substitutions for the pure maple syrup.
• Orange juice. I suggest a pulp-free juice.
• Salted butter. Unsalted butter and ghee are both great substitutes.
• Cinnamon/nutmeg/ginger. I’ve included my favorite combination and ratio of spices. You can adjust them to your liking, if you wish.

How to Make Candied Yams

We’ll walk through how to make candied yams step-by-step, and don’t forget to watch the video!

Begin by preheating your oven to 375 degrees F. Then, generously butter a 9×13” baking dish and set it aside.

Next, peel the sweet potatoes (or yams) and slice them into ¼” thick round pieces. It’s important to cut them the same thickness so they cook evenly.

Then, layer the sweet potatoes in the prepared baking dish.

Next, make the (delicious) sauce! Begin by combining the brown sugar, maple syrup, orange juice salted butter, cinnamon, nutmeg, ginger and sea salt in a medium saucepan.

Then, bring the mixture to a boil, whisking often. Once boiling, boil for 1 minute. Then remove the remove from heat and whisk until smooth.

Next, pour the mixture over the prepared sweet potatoes in the baking dish.

Then, cover the dish with aluminum foil and bake for 30 minutes.

Then remove the dish from the oven and baste with the sauce, suctioning some off the bottom of the pan and pouring it over the top of the sweet potatoes. You can also use a spoon if you don’t have a metal baster.

After basting, cover the baking dish again with aluminum foil and bake for an additional 15 minutes, or until the sweet potatoes are soft.

After 15 minutes, remove the pan from the oven uncover and baste again.

Then, turn the oven temperature up to 425 degrees F.

Return the yams to the oven and bake uncovered at 425 for an additional 30 minutes, basting every 10 minutes, until the sauce has thickened slightly and the potatoes are lightly browned.

Serve

Let cool slightly, then serve warm with the sauce from the bottom of the pan drizzled on top.

We love to serve these candied yams as a side dish to our Roast Turkey or Balsamic Pot Roast on the holidays. It’s perfect when served alongside our other favorite Thanksgiving Recipes.

Store/Freeze

Store leftover candied yams in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Candied Yams Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Candied Yams

In this Candied Yams recipe, yams (or sweet potatoes) are baked in a sweet sauce, infused with warm fall spices, maple syrup and a touch of citrus. Learn how to make Candied Yams that will become a family favorite holiday side dish!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16 Servings

Calories 142kcal

Author Laura

Cost $7

Equipment

• measuring spoons
• measuring cups
• 5 Quart Sauce Pan
• whisk
• 9×13″ baking dish

Ingredients

• 3 pounds sweet potatoes
• ½ cup light brown sugar
• ¼ cup pure maple syrup
• ½ cup orange juice
• ¼ cup salted butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon fine sea salt

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Butter a 9×13” baking dish, set aside.
• Peel sweet potatoes and slice into ¼” thick round pieces. Layer them in the prepared baking dish.
• Combine the brown sugar, maple syrup, orange juice, salted butter, cinnamon, nutmeg, ginger and sea salt in a medium saucepan. Bring to a boil, whisking often.
• Boil for 1 minute. After 1 minute, remove the pan from the heat and whisk until smooth.
• Pour the mixture over the prepared sweet potatoes in the baking dish.
• Cover the dish with aluminum foil and bake for 30 minutes, then remove the dish from the oven and baste with the sauce, suctioning some off the bottom of the pan and pouring it over the top of the sweet potatoes.
• Cover again with aluminum foil and bake for an additional 15 minutes, or until the sweet potatoes are soft.
• After 15 minutes, remove the pan from the oven uncover and baste again.
• Turn oven temperature up to 425 degrees F.
• Return the yams to the oven and bake uncovered at 425 for an additional 30 minutes, basting every 10 minutes, until the sauce has thickened slightly and the potatoes are lightly browned.
• Let cool slightly, then serve warm with the sauce from the bottom of the pan drizzled on top!

Video

Notes

Ingredient Notes/Substitutions

• • Yams (Sweet Potatoes): Use fresh sweet potatoes or red garnet yams for the best results.

• • Light brown sugar. dark brown sugar is a great choice as well.

• • Maple syrup. I don’t suggest making substitutions for the pure maple syrup.

• • Orange juice. I suggest a pulp-free juice.

• • Salted butter. Unsalted butter and ghee are both great substitutes.

• • Cinnamon/nutmeg/ginger. I’ve included my favorite combination and ratio of spices. You can adjust them to your liking, if you wish.

Store/Freeze

Store leftover candied yams in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Nutrition

Serving: 0.5cup | Calories: 142kcal | Carbohydrates: 28g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 145mg | Potassium: 324mg | Fiber: 3g | Sugar: 14g | Vitamin A: 12170IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg

Baked French Fries: Ingredients & Substitutions

• Potatoes. I recommend Yukon gold or russet potatoes for the best results.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good choice.
• Fine sea salt. I always use this fine mineral sea salt – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

How to Make French Fries in the Oven

Let’s walk through how to make the best, crispy baked french fries in the oven! Don’t forget to watch the video!

Begin by preheating the oven to 425 degrees F and greasing two large baking sheets with olive oil or cooking spray.

Then, cut the potatoes into long matchsticks and put them in a large mixing bowl.

*Note: we prefer to keep the skins on our French fries. If you prefer, peel the potatoes first then cut them.

Next pour ¼ cup olive oil over potatoes and stir until evenly distributed.

Then, sprinkle half of the sea salt over the potatoes, stir, and repeat with the second half plus the black pepper.

Spread the potatoes evenly in a single layer on the prepared baking sheets.

Then bake the homemade french fries in the preheated oven for 20 minutes, then stir.

Note. the thickness of the french fries will determine baking time. Thicker fries take longer to cook, while thinner fries cook faster.

Bake for an additional 10-15 minutes or until golden brown.

Once the potatoes are golden brown, remove them from the oven and serve immediately.

Serve

Serve the oven baked french fries warm with a side of homemade cheese sauce, ketchup, ranch dressing, etc.

I suggest serving them as a side dish to some of our favorite recipes:

• Homemade Hamburgers pair perfectly with these baked french fries.
• Serve them alongside BBQ chicken sandwiches, chicken kebabs. or this pistachio chicken.
• They make a great side to the best meatloaf (ever), turkey meatloaf and Greek meatballs !

Store/freeze

Store oven baked french fries in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

I suggest reheating the baked french fries on a baking sheet in your oven set ot 350 degrees F to restore their crispiness. You can warm them in the microwave and they will be delicious, but soft.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Oven Baked French Fries

Oven baked french fries are easy to make with only 4 ingredients! Homemade French fries are healthier and even more delicious than frozen or restaurant fries!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 52 minutes minutes

Servings 12 Servings

Calories 98kcal

Author Laura

Cost 5

Equipment

• 2 large baking sheet
• measuring spoons
• measuring cups
• mixing bowls
• spatula

Ingredients

• 2 lbs potatoes (Yukon gold or Russet)
• ¼ cup olive oil
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Additional olive oil or cooking spray for greasing pan

Instructions

• Preheat oven to 425 degrees F. Grease two large baking sheets with olive oil or cooking spray.
• Cut the potatoes into long matchsticks and put them in a large mixing bowl.*
• Pour ¼ cup olive oil over potatoes, stir until evenly distributed.
• Sprinkle half of the sea salt over the potatoes, stir, and repeat with the second half plus the black pepper.
• Spread the potatoes evenly in a single layer on the prepared baking sheets.
• Bake in the preheated oven for 20 minutes, stir, and bake an additional 10-15 minutes or until golden brown. **
• Remove from oven and serve warm.
• Serve warm.

Video

Notes

*Note: we prefer to keep the skins on our French fries. If you prefer, peel the potatoes first then cut them.
** Note. the thickness of the french fries will determine baking time. Thicker fries take longer to cook, while thinner fries cook faster.

Ingredient Notes & Substitutions

• Potatoes. I recommend Yukon gold or russet potatoes for the best results.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good choice.
• Fine sea salt. I always use this fine mineral sea salt – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.

Store/freeze

Store oven baked french fries in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

I suggest reheating the baked french fries on a baking sheet in your oven set ot 350 degrees F to restore their crispiness. You can warm them in the microwave and they will be delicious, but soft.

Nutrition

Serving: 0.5cup | Calories: 98kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 198mg | Potassium: 319mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 9mg | Iron: 1mg

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I adore beets. Whether they’re in a salad, blended into a smoothie or roasted and eaten all by themselves, beets are a delicious & versatile vegetable and nutritional powerhouse.

This Oven Roasted Beets recipe is my favorite way to prepare fresh beets. Roasting brings out their natural sweetness, which is enhanced by a drizzle honey and balsamic vinegar. Roasting beets also give them the best texture (not mushy like boiled beets).

Roasted beets taste like vegetable candy, and are so delicious my kids love them too!

Roasted Beets: Ingredients & Substitutions 

• Fresh Beets. You could use drained canned beets, but fresh are so much better. Any color of beet (or a mixture of colors) works well.
• Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.
• Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.
• Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to Roast Beets 

Let’s walk through this roasted beets recipe together, and don’t forget to watch the video.

Begin by using a vegetable peeler to remove the skin from the beets. This is a messy process, but will be worth it in the end! Peeling and chopping the beets before roasting cuts down the bake time significantly.

Then, drizzle the peeled & chopped beets with olive oil and sprinkle them with sea salt. Make sure to stir them well.

Next, spread the seasoned beets in an even layer on a large baking pan.

Then, roast the beets in the oven for 30 minutes, or until they are soft to the touch, stirring once halfway through. Note: the size of the beet cubes will greatly effect baking time.

Roasting the beets before adding the balsamic glaze will ensure that the glaze doesn’t burn before the beets are fully cooked.

While the beets are roasting, combine the honey and balsamic vinegar in a small bowl.

After 30 minutes, remove the beets from the oven and drizzle the balsamic glaze over them. Stir until they are evenly coated.

Then, return the beets to the oven and roast an additional 10 minutes, stirring once halfway through. The beets are done when they are soft to the touch and the balsamic glaze has thickened and coated the them. 

Serve

Transfer the roasted beets from the baking pan to a dish and serve. I chose to garnish them with chopped beet greens, you can also use parsley, fresh rosemary, or basil as delicious & beautiful garnishes.

I suggest serving them on a salad, like burrata salad or kale salad. Or as a side to your favorite Thanksgiving recipes.

Store

Store roasted beets in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

FAQs about Roasted Beets

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Balsamic Roasted Beets Recipe

Made with 5 ingredients including fresh beets, this easy Roasted Beets recipe is a delicious side dish or addition to any salad. Follow our step-by-step instructions to learn how to roast beets in the oven.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 Servings

Calories 61.2kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet

Ingredients

• 3 beets peeled & diced (about 3 cups)*
• 1 Tablespoon olive oil
• ½ teaspoon sea salt
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon honey (pure maple syrup for a vegan version)

US Customary – Metric

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into ½” cubes.
• Toss beets with 1 Tablespoon olive oil and ½ tsp sea salt.
• Spread onto a greased baking sheet in an even layer.
• Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.
• While the beets are roasting, combine the balsamic vinegar and honey in a small bowl.
• After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes ( until the balsamic/honey mixture coats the beets), stirring once half way through.
• Remove from the oven and serve warm or store and serve later over your favorite salads.

Video

Notes

Ingredient Substitutions 

• • Fresh Beets.  Any color of beet (or a mixture of colors) works well.

• • Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.

• • Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.

• • Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to prevent staining your hands: 

Wear rubber or plastic gloves while peeling and cutting the beet.s

Note on baking time: 

The size the beets are cut to makes a difference in roasting time. Please be aware of this and check your beets after 15 minutes of cooking to ensure they are not getting overdone! 

How to Roast Whole Beets

*Instead of peeling and cutting the beets, you could roast them whole in the following way:

1. Wrap beets individually in aluminum foil and set on a baking sheet.
2. Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets.
3. Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast)
4. Dice and toss with recipe ingredients.
5. Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.

Store/Freeze

Store roasted beets in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

Nutrition

Serving: 0.5cup | Calories: 61.2kcal | Carbohydrates: 9.7g | Protein: 1.1g | Fat: 2.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Sodium: 142.3mg | Potassium: 223.1mg | Fiber: 2g | Sugar: 7.5g | Vitamin A: 20IU | Vitamin C: 4.6mg | Calcium: 12mg | Iron: 0.6mg

More Delicious recipes

Oven Roasted Broccoli

Roasted Brussel Sprouts with Bacon

Oven Roasted Green Beans

Oven Roasted Vegetables Recipe

Oven Roasted Carrots

Oven Roasted Asparagus

I often order sweet potato fries when we go out to eat because they’re my favorite. However, these homemade sweet potato fries are even more delicious and healthier than any frozen or restaurant varieties.

Many store-bought or restaurant fries contain unnecessary ingredients such as vegetable oil, corn starch, food coloring (not joking), and preservatives.

But these homemade sweet potato fries are made with 4 nutritious ingredients and they are baked, not fried.

Sweet Potato Fries: Ingredient Substitutions & Notes

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

How to Make Sweet Potato Fries

We’ll walk through how to make sweet potato fries step-by-step, and don’t forget to watch the video. I have seen many different, more complicated methods for making these, but I have found this straightforward technique to be the best!

Begin by preheating the oven oven to 425 degrees F and greasing a large baking sheet (21” x 15”) or two regular sized baking sheets with olive oil.

Then, cut the sweet potatoes into long matchsticks and put them in a large mixing bowl.

Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Then, pour ¼ cup olive oil over the sweet potatoes in the bowl and stir until they are evenly coated.

Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.

Spread the sweet potatoes evenly in a single layer on the prepared baking sheet.

Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown.

Remove from the oven and serve warm immediately.

Serve

Here are some serving suggestions:

• Serve them with the best meatloaf (or turkey meatloaf)
• I often make them with these Greek meatballs, greek salad, and tzatziki.
• Pair with your favorite chicken recipes, like baked chicken breasts, hummus baked chicken, etc.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Baked Sweet Potato Fries

These baked sweet potato fries are easy to make with only 4 ingredients! Homemade sweet potato fries are healthier and tastier than frozen or restaurant varieties.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 47 minutes minutes

Servings 8 Servings

Calories 157kcal

Author Laura

Cost $3

Equipment

• mixing bowls
• measuring spoons
• spatula
• 2 baking sheet

Ingredients

• 2 pounds sweet potatoes
• ¼ cup olive oil
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Extra olive oil for greasing the pans

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. Grease a large baking sheet (21” x 15”) or two regular sized baking sheets
• Cut sweet potatoes into long matchsticks and put them in a large mixing bowl.*
• Pour ¼ cup olive oil over sweet potatoes, stir until the potatoes are evenly coated.
• Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.
• Spread the sweet potatoes evenly in a single layer on the prepared baking sheet(s).
• Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown. If you do not have a convection oven, switch the baking sheets between the top and bottom halfway through baking.
• Remove from the oven and serve immediately.

Video

Notes

* Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Ingredient Substitutions

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

 

Nutrition

Serving: 1cup | Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 353mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16088IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

Try These Recipes

Candied Yams

Mashed Sweet Potatoes

Sweet Potato Soup

Cinnamon Roasted Sweet Potatoes

Best Sweet Potato Casserole

Black Bean Sweet Potato Tacos

I’m always looking for ways to enjoy the fresh homemade pesto we make with ingredients from our garden, and this pesto tortellini is one of our favorites (along with this pesto pasta and baked pesto chicken).

I mean, what’s not to love?! Cheesy tortellini is cooked then smothered in a delicious pesto sauce and served topped with toasted pine nuts and grated parmesan cheese. Add some tomatoes for a pop of color, if desired!

Pesto Tortellini: Ingredients & Substitutions

• Pesto sauce. I always suggest making your own homemade pesto sauce. It’s so easy and worlds better than store-bought. However, in a pinch (or in the winter) when the craving strikes and you can’t find fresh basil, use jarred, store-bought varieties.
• Tortellini. I suggest using fresh, refrigerated cheese tortellini or frozen tortellini if you can find it. It only takes 3-5 minutes to cook and is so delicious. Dried tortellini works well too, it just takes about 15-20 minutes to cook, so keep that in mind.
• Baby Tomatoes. Sometimes I like to stir the tomatoes into the warm pasta or cook them until they burst in 1 tablespoon of olive oil before adding to the dish.
• Pine nuts. if making your own pesto, reserve 2 tablespoons of toasted pine nuts for serving. If not, I still suggest toasting 2 tablespoons pine nuts until lightly golden brown to serve with this pesto tortellini.

How to Make Pesto Tortellini

Let’s walk through this pesto tortellini recipe step-by-step. To make it easier, you can prepare the pesto sauce 1-2 days in advance. Don’t forget to watch the video.

Make the Pesto

Begin by making the pesto (if you’re going the homemade route). I have an entire post on this as well if you need further help: homemade basil pesto sauce.

Start making pesto by heating the pine nuts in a small sauté pan over medium heat until lightly browned. Then, reserve 2 tablespoons of roasted pine nuts for serving.

Next put the olive oil and basil leaves into the container of a blender or food processor. Blend/process for about 60 seconds until the ingredients are combined but not totally smooth. 

You may need to pause, scrape down the sides, and then continue blending/processing.

Then, add ¼ cup pine nuts, garlic, ½ cup parmesan cheese, salt and pepper and blend until you reach the desired consistency (about 30-60 seconds). 

Taste and adjust salt and pepper as desired and pulse to combine. Then set the sauce aside.

Cook the Tortellini 

Make sure to note how long the tortellini you are using takes to cook. Fresh takes 2-4 minutes, while dried can take up to 20 minutes.

Cook tortellini according to package instructions in salted water.

Once cooked, drain the tortellini but do not rinse. This is very important, unrinsed pasta will absorb and bind to the pesto sauce much better!

Assemble the Pesto Tortellini

Then return the cooked tortellini to the dry pot and add the pesto sauce to the warm tortellini in the pot. Stir until the pesto is evenly distributed.

Sprinkle with remaining toasted pine nuts and parmesan cheese and add tomatoes if desired.

Serve

Serve warm garnished with extra parmesan cheese, toasted pine nuts, julienned basil etc. You can also serve it cold, like a pasta salad, if you prefer.

Store/freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 1 month.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pesto Tortellini Recipe

This pesto tortellini recipe is easy to make with a handful of simple ingredients including the best homemade pesto sauce. It's a quick & light main dish or side, ready in 20 minutes (or less)!

Course Main Course, Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10 servings

Calories 314kcal

Author Laura

Equipment

• 5 Quart Sauce Pan
• measuring spoons
• measuring cups
• Vitamix blender
• Food processor
• 8" nonstick fry pan

Ingredients

• Salted Water
• 20 oz cheese tortellini fresh
• 1 pint baby tomatoes optional
• 2 Tablespoons pine nuts
• ¼ cup parmesan cheese

Homemade Pesto Sauce:

• 2 cups basil
• 4-5 Tablespoons olive oil
• ¼ cup pine nuts
• 1 ½ Tablespoons minced garlic
• ¾ cup parmesan cheese divided
• ½ teaspoon salt
• 1/8 teaspoon pepper

US Customary – Metric

Instructions

Make the Pesto Sauce

• Heat ¼ cup plus 2 Tablespoons pine nuts in a small sauté pan over medium heat until lightly browned.
• Reserve 2 Tablespoons roasted pine nuts for serving.
• Next put the olive oil and basil leaves into the container of a blender or food processor. Blend/process for about 60 seconds until the ingredients are combined but not totally smooth.  You may need to pause, scrape down the sides, and then continue blending/processing.
• Add ¼ cup pine nuts, garlic, ½ cup parmesan cheese, salt and pepper and blend until you reach the desired consistency (about 30-60 seconds).
• Taste and adjust salt and pepper as desired, pulse to combine. Then set the sauce aside.

Cook the Tortellini:

• Cook tortellini according to package instructions in salted water.
• Once cooked, drain the tortellini but do not rinse.
• Return the cooked tortellini to the dry pot.

Assemble the Pesto Tortellini

• Add pesto sauce to the cooked tortellini in the pot and stir until evenly distributed.
• Sprinkle with remaining toasted pine nuts and parmesan cheese.
• Add tomatoes if desired.
• Serve warm garnished with extra parmesan cheese, toasted pine nuts, julienned basil etc.

Video

Notes

Note. you can make the pesto up to 2 days in advance and store it in the refrigerator. 

Ingredient Substitutions

• Pesto sauce. I always suggest making your own homemade pesto sauce. you can also use jarred, store-bought varieties.
• Tortellini. I suggest using fresh, refrigerated cheese tortellini or frozen tortellini if you can find it. It only takes 3-5 minutes to cook. Dried tortellini works well too, it just takes about 15-20 minutes to cook, so keep that in mind.
• Baby Tomatoes. Sometimes I like to stir the tomatoes into the warm pasta or cook them until they burst in 1 tablespoon of olive oil before adding to the dish.
• Pine nuts. if making your own pesto, reserve 2 tablespoons of toasted pine nuts for serving. If not, I still suggest toasting 2 tablespoons pine nuts until lightly golden brown to serve with this pesto tortellini.

Store/freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1cup | Calories: 314kcal | Carbohydrates: 28g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 526mg | Potassium: 177mg | Fiber: 3g | Sugar: 3g | Vitamin A: 727IU | Vitamin C: 8mg | Calcium: 217mg | Iron: 2mg

Try these Italian Recipes

Stuffed Shells

Spinach Tortellini

Easy Tomato Bruschetta Recipe

Homemade Meatballs Recipe

Easy Tortellini Soup Recipe (30 Minutes)

Beef Lasagna

One of my favorite things about summertime is picking fresh tomatoes and basil from my garden and using them to create fresh and delicious recipes, like this caprese orzo salad (and this bruschetta recipe – yum)!

It’s a light and flavorful, but still hearty, salad made with a homemade dressing and topped with toasted pine nuts. It’s easy to make and can be customized by adding your favorite fresh veggies!

Caprese Orzo Salad: Ingredients & Substitutions

• Orzo. you can use regular orzo, whole wheat orzo or even small-shaped pasta.
• Green Onion. Any onion variety works well in this recipe such as white, yellow or red onion.
• Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
• Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
• Mozzarella cheese. use fresh mozzarella for the best results.
• Fresh basil. There are no substitutes for fresh basil in this recipe – it’s a must!
• Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
• Dijon Mustard. Any mustard variety can be used in place of Dijon.
• Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

How to Make Caprese Orzo Salad

Let’s walk through how to make this caprese orzo salad recipe step-by-step, and don’t forget to watch the video!

Cook the orzo

The first step in making this orzo salad is cooking the orzo, which usually takes about 25 minutes. You can do this up to the day before and store it in the refrigerator so you can quickly make the salad on the day you’d like to serve it.

I often cook the orzo in the morning and let it cool until I’m ready to make the salad later in the day.

When the orzo is finished cooking, drain it but do not rinse. Un-rinsed orzo absorbs the dressing significantly better than rinsed!

Make the dressing

While the orzo is cooking, make the dressing by whisking the ingredients together in a small bowl.

It’s important to make the dressing before the orzo has finished cooking, because we mix half of it into the warm orzo to prevent sticking.

Make the orzo salad

After you drain the orzo, transfer it to a large bowl. Then, add half the dressing and stir until it’s evenly distributed.

Chill the partially dressed orzo in the refrigerator until it cools down to at least room temperature.

Once the orzo has cooled sufficiently, add green onion, tomatoes, fresh basil and mozzarella and the remaining dressing and stir to combine.

At this point, be sure to taste the caprese orzo salad and add salt and pepper as desired.

Then, chill for at least 1 hour for the flavors to blend and the salad to cool completely.

Toasted pine nuts are the chef’s kiss of this recipe. They add flavor and crunch and should not be omitted.

You can make them while you cook the orzo and set them aside to use after the salad has chilled, or you can prepare them immediately before serving.

To toast the pine nuts, heat them over medium heat until lightly browned, stirring often. Do not walk away from the pan while you are cooking them. They go from barely brown to burnt very quickly – and they are too expensive to be rendered inedible by burning!

Once they’re toasted, set them aside to use later.

Serve

When ready to serve, add the toasted pine nuts, avocado (optional but recommended) and fresh basil on top of the salad. Then serve it cold. Here are some suggestions of dishes that pair well with this orzo salad:

• Baked chicken breasts are a great main dish to compliment this salad, also this honey mustard chicken.
• Serve it alongside BBQ chicken sandwiches or chicken salad sandwiches (or this healthy avocado chicken salad)

Store

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Caprese Orzo Salad

In this caprese orzo salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious, healthy & hearty summertime salad!

Course Appetizer, Salad, Side Dish

Cuisine American, Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 12 Servings

Calories 226kcal

Author Laura

Cost $9

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk
• 5 Quart Sauce Pan

Ingredients

• 2 cups orzo dry
• 5 quarts salted water
• 3 green onions 1/4 cup sliced
• 1 pint baby tomatoes halved
• ½ cup Fresh basil chopped
• 1 avocado diced (optional)
• 8 oz fresh mozzarella pearls, or a log diced into small pieces.
• Salt and pepper to taste

Dressing:

• ¼ cup olive oil
• ¼ cup balsamic vinegar high quality
• 1 Tablespoon pure maple syrup or honey
• 1 Tablespoon Dijon mustard
• 1 Tablespoon minced garlic

Topping

• ½ cup pine nuts toasted
• ¼ cup basil julienned

US Customary – Metric

Instructions

• Cook orzo in salted water according to package instructions.
• In a small bowl, whisk together dressing ingredients
• When orzo is finished cooking, drain and do not rinse.
• Put cooked orzo in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
• Once the orzo has cooled, add green onion, tomatoes, fresh basil and mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.
• Chill for at least 1 hour.
• Heat pine nuts over medium heat until lightly browned, stirring often. Set aside to cool.
• When ready to serve, top with toasted pine nuts, avocado and chopped fresh basil.
• Serve cold.

Video

Notes

Ingredient Substitutions

• Orzo. you can use regular orzo, whole wheat orzo or even small-shaped pasta.
• Green Onion. Any onion variety works well in this recipe such as white, yellow or red onion.
• Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
• Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
• Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
• Dijon Mustard. Any mustard variety can be used in place of Dijon.
• Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

Store

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days. I don’t recommend freezing this recipe.

Nutrition

Serving: 1cup | Calories: 226kcal | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 1mg

I make a salad almost every day in the summer, and this strawberry spinach salad is one of our favorites.

The salad itself contains only 5 ingredients: baby spinach, sweet strawberries, spicy green onions, creamy goat cheese and crunchy candied pecans, proving that food doesn’t have to be complicated to be delicious!

The homemade poppy seed dressing is light, flavorful and only slightly sweet. It’s easy to whisk together in under 5 minutes and ties all the flavors of this strawberry spinach salad recipe together beautifully.

Strawberry Spinach Salad: Ingredients & Substitutions

Salad Ingredient Substitutions

• Baby spinach. I suggest baby spinach over regular because it is more tender and easier to eat in a salad. You can use any lettuce you’d like such as spring mix, romaine, etc.
• Strawberries. Use fresh strawberries that have been washed and dried.
• Green onions. If you prefer, you can use red onions, white onions or yellow onions.
• Goat cheese. I love the creamy tangy flavor of goat cheese in this salad. You can substitute feta or sharp white cheddar.
• Candied pecans. I highly recommend that you make your own cinnamon sugar pecans for this recipe. You can also use candied walnuts or candied almonds.

Dressing ingredient substitutions

You can simply purchase your favorites store-bought dressing to use in place of the homemade recipe!

• Apple cider vinegar. white vinegar or balsamic vinegar work well.
• Honey. Maple syrup and granulated sugar are great substitutes for honey.
• Dijon mustard. choose your favorite mustard variety.

How to Make Strawberry Spinach Salad

This spinach and strawberry salad is very simple to make. We’ll walk through the process step-by-step, and don’t forget to watch the video!

Make the poppy seed dressing

Begin my making the homemade poppy seed dressing. You can make the dressing up to 2 days in advance and store it in the refrigerator!

Combine all the dressing ingredients in a small bowl or glass jar. Whisk or shake to combine. Chill for at least 2 hours before serving.

Assemble the spinach strawberry salad

Once the dressing is chilled, assemble the salad.

Combine spinach, strawberries, green onions, goat cheese and pecans in a large bowl.

Reserve about 1 tablespoon each of goat cheese, onions, berries and pecans to decorate the top.

Toss with the dressing, then transfer the salad to a large salad bowl or serving dish. Then garnish the top with the remaining ingredients and serve immediately.

Alternatively, you can serve the salad with the dressing on the side. In this case, assemble the salad directly in a serving bowl/platter and let guests dress their salad portions individually.

Serve

Serve as a side dish to your favorite recipes, or serve as a meal with some protein! Here are some serving suggestions:

• Enjoy it with some grilled chicken kebabs or baked chicken breasts.
• Make some homemade french bread or no-knead bread.
• Have a soup and salad night and make some of our favorite soup recipes.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the salad is undressed, 1-2 days if it is dressed.

Recipe FAQs

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Strawberry Spinach Salad Recipe

This easy strawberry spinach salad is simple and delicious! Baby spinach, strawberries, candied pecans, green onions and goat cheese are tossed in a light and flavorful homemade poppy seed dressing. The perfect summer salad you'll make on repeat!

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 Servings

Calories 131kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• whisk
• glass batter bowl

Ingredients

• 5 oz baby spinach
• 1 pint strawberries halved or quartered
• 3 green onions sliced thin (½ cup)
• 3 oz Goat cheese ½ cup
• ½ cup candied pecans or almonds, walnuts, etc.

Poppyseed dressing

• ¼ cup olive oil
• 2 Tablespoons mayonnaise
• 2 Tablespoons honey
• 1 Tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 Tablespoon poppy seeds
• ⅛ teaspoon sea salt
• Pinch black pepper

US Customary – Metric

Instructions

Make the dressing

• Combine dressing ingredients in a small bowl or glass jar. Whisk or shake to combine. Chill for at least 2 hours before serving.

Assemble the salad.

• Combine spinach, strawberries, green onions, goat cheese and pecans in a large bowl. Reserve about 1 tablespoon each of cheese, onions, berries and pecans to decorate the top.
• Toss with the dressing, then transfer the salad to a large salad bowl or serving dish.
• Then garnish the top with the remaining ingredients and serve immediately.
• Alternatively, you can serve the salad with the dressing on the side. In this case, assemble the salad directly in a serving bowl/platter and let guests dress their salad portions individually.

Video

Notes

Salad Ingredient Substitutions

• Baby spinach. I suggest baby spinach over regular because it is more tender and easier to eat in a salad. You can use any lettuce you’d like such as spring mix, romaine, etc.
• Strawberries. Use fresh strawberries that have been washed and dried.
• Green onions. If you prefer, you can use red onions, white onions or yellow onions.
• Goat cheese. I love the creamy tangy flavor of goat cheese in this salad. You can substitute feta or sharp white cheddar.
• Candied pecans. I highly recommend that you make your own cinnamon sugar pecans for this recipe. You can also use candied walnuts or candied almonds.

Dressing ingredient substitutions

You can simply purchase your favorites store-bought dressing to use in place of the homemade recipe!

• Apple cider vinegar. white vinegar or balsamic vinegar work well.
• Honey. Maple syrup and granulated sugar are great substitutes for honey.
• Dijon mustard. choose your favorite mustard variety.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the salad is undressed, 1-2 days if it is dressed.

Nutrition

Serving: 1cup | Calories: 131kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 4mg | Sodium: 99mg | Potassium: 146mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1217IU | Vitamin C: 27mg | Calcium: 45mg | Iron: 1mg

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