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  • in Recipes

    Pumpkin Scones

    787 SharesThese Pumpkin Scones are soon to be your favorite pumpkin recipe! They are flaky and buttery with the perfect amount of pumpkin flavor. The perfect cross between a muffin and a biscuit topped with a brown sugar icing, this scone recipe can be enjoyed as a breakfast treat, a snack, or even as dessert!I love scones so much, and if you do too you should try my Bacon Cheddar Scones, or my Chocolate Chip Cream Cheese Scones!Pumpkin Scones are the Ultimate Fall Scone Recipe!I am SO excited about today’s scone recipe. SO EXCITED! I am big scone guy, and today’s Pumpkin Scone Recipe MIGHT be my favorite of all time.If you have ever had a bad scone experience…we all know what I mean, dry, crumbly, flavorless…you might not be too anxious to try again. I do understand. Truly.ORRRR if you’re one of those “I don’t like pumpkin” people, this recipe might be easy to skip over. But please, oh please, do yourself a favor and try my recipe. My husband who “doesn’t like scones” loved these, and my son who “doesn’t like pumpkin” said these were amazing. Two glowing reviews from two of my harshest critics, so those are supremely high accolades!This Recipe Makes Light, Flaky, Moist Scones!Like I said before, if you’ve ever had a dry scone you might not be so inclined to try another one…but if you’ve had a good one, I think you will be matching my enthusiasm today!This is an easy scone recipe, literally made in minutes. I took the base recipe from my Chocolate Chunk Orange Scones and tweaked it to incorporate the pumpkin and the results are DELICIOUS!!How Do You Make Pumpkin Scones?That’s why we’re all here today…not to look at pretty scone pictures, but to learn how to make them, right? So let’s get to it!What Ingredients Do You Need?Simple, everyday ingredients are what makes these scones easy to make and perfectly flavorful.All Purpose FlourSugar – I used granulated sugar, but you could absolutely use light brown sugar as well!Salt and Baking PowderButter – I used salted butter in my scone recipes because I prefer the slightly balanced sweet and salty dough, a lot like a biscuit. AND make sure it’s COLD COLD COLD! I’ll explain a little more in depth below.Heavy Cream – this adds so much richness to the scone, while also adding a little more fat which assists in keeping these extra moist!Pumpkin Pie SpicePumpkin Puree – Make sure you use 100% pumpkin here (like Libby’s) and not canned Pumpkin Pie MixDo You Have To Make the Icing?Well, of course not…especially since you will have the sweet crunch of the turbinado sugar on top…BUT. The brown sugar icing on these is absolutely delicious and takes this scone recipe to the next level FOR SURE.How Do You Make Flaky Scones?My trick to flaky, almost layered scones is using COLD BUTTER! A lot like my Pie Crust Recipe you will want to use very cold butter and cut it into the flour mixture using a pastry cutter. This will leave small pieces of butter throughout the dough, like in the image above.Also, when you form the scone dough into a ball and then a flat circle, try not to handle the dough too much. The less you handle the dough, the flakier it will be. The more you knead this dough, the butter will warm with the touch of your hands, and strands of gluten will form as it’s kneaded like in bread, which you want to prevent!You can see in the second image above the flaky layers. AND when you break it open it will look like this…See all those glorious, moist yet flaky layers? THAT, my friends, is scone perfection!I only use 1/4 cup of pumpkin in these scones, which adds the pretty color and the perfect subtle pumpkin flavor. That, combined with the Pumpkin Pie Spice isn’t overpowering, but perfectly pumpkin.AND wondering what you should do with that extra pumpkin from the can? Try my Pumpkin Mug Cake!Scones Aren’t Your Thing, But Pumpkin Is? Try These Other Pumpkin Recipes:PrintPumpkin Scones Description:These Pumpkin Scones are buttery, flaky, sweet, and PERFECT!Ingredients:2 cups all purpose flour2 teaspoons baking powder1/2 cup granulated sugar1/2 teaspoon kosher salt1/2 cup cold, salted butter, cut into cubes1/2 cup + 2 tablespoons heavy cream2 teaspoons pumpkin pie spice1/4 cup pumpkin puree2 tablespoons turbinado sugar (like Sugar in the Raw) for garnishIcing2 tablespoons butter1/4 cup light brown sugar1 tablespoons milk1/4 teaspoon pure vanilla extract1/3 cup powdered sugarInstructionsPreheat oven to 425°F. Line a baking sheet with parchment paper and set aside.In a large bowl whisk together the flour, baking powder, sugar and salt. Set aside.Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. There will (and should be) some larger pieces of butter.In a medium bowl whisk together 1/2 cup heavy cream, pumpkin puree, and pumpkin pie spice.Make a well in the center of the dry mixture and pour the wet ingredients into the well. Mix the dough together using a wooden spoon or rubber spatula. It should have a slightly dry texture and hold together, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.Place the dough onto a lightly floured work surface and form it into a ball. Flatten the ball into a circle about 1 1/2- inches thick.Using a knife or a pizza cutter, cut the dough into 6 wedges.Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar.Bake for 15-20 minutes, or until the lightly golden.To prepare the icing place butter and brown sugar in a small saucepan over medium heat. Bring mixture to a bowl stirring frequently. Allow the mixture to boil for 3 minutes and then remove from the heat. Immediately whisk in the milk, vanilla, and powdered sugar until smooth and no lumps remain.Drizzle the icing onto the scones and allow it to set.Serve warm or at room temperature.Notes:Store airtight for up to 2 days. You can cut the scones into smaller wedges, just adjust the bake-time down slightly.Keywords:: cookies and cups, scone recipe, pumpkin scones, pumpkin recipe, fall baking Want To Save This Recipe? LEGGI TUTTO

  • in Recipes of the Day

    Quick and Easy Bean Salad

    This bean salad is ready in mere minutes so it’s perfect for those occasions when you have no time to cook. Not only that, but it also happens to be a simple and tasty way to add more beans to your diet!

    Cooking is definitely one of those things that we often find we don’t have enough time for… or at least not as much as we’d like. Well, that don’t mean that we can’t eat good stuff, does it?  
    Take this beautiful bean salad for instance… you can whip this thing up in just about as much time as it will take you to crack open 3 cans of beans. 
    Of course, if you had plenty of time on your hands, you could go through the trouble of soaking and cooking your own beans, but then you’d totally lose the “quick and easy” side of things! Besides, I think that canned beans, especially if you choose good quality, organic beans, can be just as good as home cooked. 

    For this particular bean salad, I decided to go with a combination of Kidney Beans, Lima Beans and Chickpeas, but you don’t even have to use that same trio… feel free to substitute your favorites, or to change things up a bit just for fun!
    Once your beans have been dealt with — be sure to rinse and drain them well — it’s only a matter of chopping up few things, namely a small onion, a clove of garlic, a handful of parsley and a handful of mint, then grating about a cup’s worth of red cabbage. 
    Then, simply throw all of that, along with a generous drizzle of olive oil, a couple of tablespoons of lime juice, some salt and pepper into a large mixing bowl…

    All that’s left to do then is give all the ingredients a good toss and ideally, send your salad to the fridge for a couple of hours to give all those lovely flavors a chance to fully develop, get better acquainted and make friends with one another!
    Should you be lucky enough to generate leftovers, they will keep well for up to 4-5 days in the fridge. 

    Quick and Easy Bean Salad

    This Quick and Easy Bean Salad is ready in mere minutes so it’s perfect for those occasions when you have no time to cook. Not only that, but it also happens to be a simple and tasty way to add more beans to your diet!
    Servings: 6

    US Customary – Metric

    1 19 oz can kidney beans, rinsed and drained
    1 19 oz can can chickpeas, rinsed and drained
    1 19 oz can can navy beans, rinsed and drained
    1 small onion, minced
    1 clove garlic, minced
    1 cup grated red cabbage
    2-3 tbsp fresh parsley, chopped
    2-3 tbsp fresh mint, chopped
    2 tbsp extra-virgin olive oil
    2 tbsp lime juice
    1 tbsp salt
    1 tsp black pepper

    Place all the ingredients in a large mixing bowl and toss to combine.

    Cover and refrigerate for 2 to 3 hours before serving, to allow for flavors to meld.

    Keep leftovers in the refrigerator for up to 4-5 days.

    Calories: 289kcal, Carbohydrates: 43g, Protein: 15g, Fat: 6g, Sodium: 1684mg, Potassium: 661mg, Fiber: 12g, Sugar: 1g, Vitamin A: 305IU, Vitamin C: 14.7mg, Calcium: 91mg, Iron: 4.5mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

  • in Recipes of the Day

    Quick & Easy Pasta Primavera

    Loaded with all kinds of vegetables, this quick and easy Pasta Primavera makes for a truly excellent vegetarian meal, but would also be perfect served as a side dish, or could even be eaten as a cold pasta salad!

    I don’t believe that one can ever go wrong in serving pasta… I mean, who doesn’t like pasta, right? Personally, I think I’ve yet to meet a pasta dish that I didn’t like!

    And this particular recipe right here? It’s a total winner; one that you’re gonna want to know by heart, one that you will want to add to your regular rotation, no doubt in my mind. 

    Not only is it super quick and easy to make, it’s also incredibly versatile. Indeed, if you didn’t have the particular veggies that I used on hand that day — or in your wanted to change things up a bit — you could make all kinds of substitutions, or even additions! 

    Likewise, if you wanted to turn this dish into a complete meal, you could very easily throw in some protein by adding a few pieces of roasted chicken, some sliced sausage, a few shrimps, some leftover roast beef, or whatever cooked meat you happen to have on hand.

    Also too, this pasta dish happens to be equally good whether you decide to eat it piping hot, at room temperature or straight out of the ice box. Can you say convenient?

    I get the feeling you’ll love this one as much as I did! 

    To start, cook the pasta — I used rotini, but any short pasta will do —  in a large pot filled with salted water, following the directions on the package.

    While that’s, happening, heat a little bit of olive oil (or any other cooking oil of your choice) in a large saute pan set over medium heat. Add the onions, garlic, carrot, celery and salt and and cook for 3 to 4 minutes, or until the vegetables are slightly softened and fragrant, but not browned.

    Add the broccoli florets and chunks of asparagus, and continue cooking for about a minute, or until those 2 latest additions turn a beautiful vibrant shade of green.

    Kill the heat, or even better yet, remove the pan from the heat source.

    As soon as your pasta is cooked, drain it and add it straight to the pan.

    Now add the frozen peas — no need to even thaw them, really — lime juice, extra-virgin olive oil, herbes de Provence and ground black pepper.

    If you’re not a fan of herbes de Provence, or can’t get your hands on them, feel free to substitute Italian herbs, or even just a little bit of dried basil, thyme and oregano.

    Give this whole thing a good stir, until everything is well combined…

    Serve without delay, garnished with a few shavings of fresh Parmesan cheese and a sprinkle of chopped basil leaves.

    Although like I said before, this pasta dish is also excellent served warm, or even cold… so no rush really; you can take your time!

    Pasta Primavera

    Loaded with all kinds of vegetables, this quick and easy Pasta Primavera makes for a truly excellent vegetarian meal, but would also be perfect served as a side dish, or could even be eaten as a cold pasta salad!
    Servings: 4

    US Customary – MetricOptional garnish Fresh Parmesan cheese shavings Chopped fresh basil leaves

    Cook the pasta in a large pot filled with salted water, according to the directions on the package.Meanwhile, heat a little bit of olive oil (or other cooking oil of your choice) in a large saute pan over medium heat. Add the onions, garlic, carrot, celery and salt and and cook for 3-4 minutes, or until the vegetables are slightly softened and fragrant, but not browned. Add the broccoli florets and asparagus, continue cooking for about a minute, or until they turn vibrant green.Remove from heat, drain the pasta and add it to the pan, along with the frozen peas, lime juice, evoo, herbes de Provence and ground black pepper.Stir to combine and serve without delay, garnished with a few shavings of fresh Parmesan cheese and a sprinkle of chopped basil leaves.This pasta dish is also excellent served warm, or even cold.

    Calories: 388kcal, Carbohydrates: 53g, Protein: 10g, Fat: 15g, Saturated Fat: 2g, Sodium: 614mg, Potassium: 422mg, Fiber: 5g, Sugar: 5g, Vitamin A: 3155IU, Vitamin C: 33.6mg, Calcium: 72mg, Iron: 3.3mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!

    163
    shares LEGGI TUTTO

  • in Recipes of the Day

    Strawberry Mango Tuna Poke Bowl

    If you are a fan of sushi, then you will be all over this Strawberry Mango Tuna Poke Bowl! It’s a bit like sushi in a bowl, like sushi made super easy… I’m telling you, nutritious food has never tasted this good!

    Sorry I haven’t posted in so long you guys! Well, in fact it’s only been 2 whole weeks, but for me, it feels like it’s been months! 
    You see, earlier this year, I came to the realization that keeping your body healthy is one thing, but also, and perhaps even more importantly, one needs to keep their mind healthy. The best way to do that, I find, is through meditation. I started meditating daily only just a few months ago and already, it’s literally changed my life. And now, I’m just returning from a 10 day silent meditation retreat, during which I was, obviously, completely cut out from the outside world.
    With my life being what it is these days, i.e. so unbelievably busy, I hadn’t had time to make and schedule any posts before leaving (in fact, I was so totally unprepared for this – I pretty much left my entire life on hold, almost expecting the world to wait for my return to start turning again), so I had no choice but to extend my vow of silence all the way to this very page! Ha! How’s that for dedication? 
    Seriously, though, it was one of the best experiences of my life! Hard, very hard even, but so incredibly enlightening.  It’s a bit like working out, you know: while you are doing it, it can even be extremely unpleasant at times, but feels so very good after the fact! 
    At the meditation center, we were fed a strict vegetarian diet but the food was so amazing, I got inspired to create new recipes nearly every day! So erm, yeah, expect a few vegetarian recipes coming this way over the next few weeks…
    For some reason, though, I dreamt of eating one of them delicious Poke Bowls filled with chunks of juicy mango and slices of fresh strawberries the whole time I was there. And trust me, I had LOTS AND LOTS of time on my hands to dream about it… So much so, I could almost taste it! So of course the minute I got back home, I went and got all the ingredients to make my vision come to life. Wow did it ever satisfy! 
    Honestly, if you’ve not yet experienced the amazing goodness of a poke bowl, I think now would be a good time for you to fix this! Let’s get started, shall we? 

    When making poke bowls, the first thing you wanna do is cook your rice. Indeed, it’s what takes the longest, especially since you’re going to have to let it come down to room temperature… so deal with that first, if you haven’t already. 
    Then, you’ll want to cut your fish into little cubes of about half an inch and put those cubes right into a bowl.
    Here’s a little tip for you: if you want to make your fish easier to cut, send it for a quick trip to the freezer beforehand. Not for long, really – about 20 minutes should do the trick. This will only make it a tad firmer and will help you slice up cleaner looking cubes.

    While the fish is in the freezer — if you’ve chosen to do that — you can work on making the marinade. 
    Grab a small measuring cup and in it, combine the coconut aminos  (soy sauce or tamari would also work well), sriracha, rice vinegar, sesame oil, honey and minced ginger and whisk until well incorporated; pour that right over the tuna and toss gently to coat the fish.
    Send that to the fridge for at least 15 to 20 minutes.

    While the fish is happily marinating, you’ll have plenty of time to prep the veggies and make the spicy drizzling sauce!  To make that sauce, simply combine some tahini, rice vinegar, sriracha, honey, minced ginger, toasted sesame oil and a few drops of fish sauce and whisk until smooth. Set that aside, you’re done!
    Next in line is to prep the veggies… 
    I chose to go with a combination of mango, strawberries, bean sprouts, carrots, snow peas, avocado and green onions, but feel free to make any substitutions you like. Building poke bowls is really not an exact science! 

    And now you’re ready to start building your bowls! Mound about 1 cup of the cooked rice at the bottom of 4 bowls, then top it with your choice of vegetables and finally, spoon the marinated fish over the veggies, dividing it equally between all four bowls.
    Drizzle some of that lovely spicy sauce all over the top and then, for the finishing touch, sprinkle with a pinch of sesame seeds, if you so desire.
    Enjoy your Poke Bowl without delay… (I’m not even worried about that… I just know you won’t be able to wait much longer to dig in!)

    Strawberry Mango Tuna Poke Bowl

    If you are a fan of sushi, then you will be all over this Strawberry Mango Tuna Poke Bowl! It’s a bit like sushi in a bowl, like sushi made super easy… I’m telling you, nutritious food has never tasted this good!
    Servings: 4

    US Customary – Metric

    Spicy Tuna

    Spicy sauce

    To build the bowls
    4 cups cooked calrose rice*, at room temperature
    2 cups bean sprouts
    1 large carrot, spiralized
    1 medium hass avocado, sliced
    1 mango, cubed
    8 strawberries, sliced
    20-24 snow peas
    2 green onions, sliced

    If you haven’t done so already, cook the rice according to the instructions on the package (you’ll need 2 cups of dry rice to get the required amount of cooked rice) and then let it cool to room temperature.

    While the rice is cooling, cut the tuna into approximately 1/2″ cubes and place it in a medium bowl.

    Combine the coconut aminos, sriracha, rice vinegar, sesame oil, honey and minced ginger in a small measuring cup and whisk until well incorporated; pour over the tuna and toss gently to coat the fish. Refrigerate for at least 15 to 20 minutes.

    Meanwhile, make the spicy sauce: simply combine all the ingredients and whisk until well incorporated.

    To serve, place about 1 cup of rice at the bottom of 4 bowls, top with your choice of vegetables and then spoon the fish over the veggies, dividing it equally between all four bowls. Drizzle with spicy sauce and sprinkle with a pinch of sesame seeds, if desired.

    Enjoy without delay.

    Cook the rice according to the directions on the package. You’ll need 2 cups dry rice to get the required amount of cooked rice.

    Calories: 928kcal, Carbohydrates: 124g, Protein: 47g, Fat: 26g, Saturated Fat: 4g, Cholesterol: 56mg, Sodium: 784mg, Potassium: 1021mg, Fiber: 9g, Sugar: 19g, Vitamin A: 6400IU, Vitamin C: 53.8mg, Calcium: 71mg, Iron: 5mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

  • in Recipes of the Day

    Gluten Free Pumpkin Hemp Seed Granola

    You won’t believe how easy this Gluten Free Pumpkin Hemp Seed Granola is to make! Try it once, you’ll never want to get the store-bought stuff ever again!

    Seriously… Granola in general is so easy to make, I often wonder why I sometimes fall for the “easy and convenient option” and find myself buying some of the ready-made stuff at the store.
    After all, homemade IS so much better, not only for your taste buds, but also for your body; indeed, by making your own, you get to control exactly what goes into your morning cereal! No canola oil or refined sugar for me, thank you very much!
    This particular Pumpkin and Hemp Seed variety even happens to be gluten free, and it is so crazy crunchy and deliciously sweet, you’ll want to sprinkle some on top of everything! Try a handful over yogurt, ice cream, fruit salad, or even over your morning oatmeal!
    Oh yeah! You’ll thank me for that… 

    To start, preheat your oven to 325°F. Then, in a large mixing bowl, combine all your dry ingredients and toss really well.
    Grab a small saucepan and, in it, combine all your wet ingredients; heat that over medium heat until the coconut oil is completely melted and then pour it right over your reserved mixed cereal.

    Give everything a delicate stir until all the ingredients are evenly coated.
    And just like that, all the work is pretty much behind you now… Told you it was easy, didn’t I? 

    All that’s left to do now is dump your raw granola onto a large baking sheet and spread it into an even layer. No need to even line that baking sheet! 

    Bake your granola for about 20 to 25 minutes, or until it becomes beautifully golden brown and deliciously fragrant.
    When I say deliciously, I really mean deliciously… me says you’re probably want to be making granola regularly, if only to enjoy its aroma while it bakes! 

    Once it’s baked to your liking, remove the cereal from the oven and allow it to cool completely in the pan, then transfer it to an airtight container; store at room temperature for up to a few months.
    Yeah… like it’s ever gonna last that long! 

    Gluten Free Pumpkin Hemp Seed Granola

    You won’t believe how easy this Gluten Free Pumpkin Hemp Seed Granola is to make! Try it once, you’ll never want to get the store-bought stuff ever again!
    Servings: 24 servings

    US Customary – Metric

    Dry Ingredients

    Wet Ingredients

    Preheat oven to 325°F.

    In a large mixing bowl, combine the dry ingredients; mix well and set aside.

    Combine the wet ingredients in a small saucepan and heat over medium heat until the coconut oil is completely melted.

    Immediately pour the wet ingredients over the dry and stir delicately until evenly coated. Spread this mixture in an even layer onto a large baking sheet and bake for 20 to 25 minutes, or until the granola is beautifully golden brown and deliciously fragrant.

    Remove the cereal from the oven and allow it to cool completely in the pan, then transfer to an airtight container; store at room temperature for up to a few months.

    *I originally made this recipe using barley flakes instead of rolled oats, as I find them to be a tad crunchier than the latter! If gluten is not an issue for you and you can get your hands on the barley flakes, you should totally give them a try!

    Serving: 0.25cup, Calories: 192kcal, Carbohydrates: 20g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Sodium: 31mg, Potassium: 104mg, Fiber: 3g, Sugar: 7g, Vitamin A: 45IU, Vitamin C: 0.2mg, Calcium: 45mg, Iron: 2.2mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

  • in Recipes of the Day

    Mediterranean Couscous Salad

    Filled with all kinds of good-for-you ingredients, this Mediterranean Couscous Salad is as quick and easy to make as it is nutritious and delicious to eat!

    You can never have too many salad recipes now, can you? This fab Mediterranean Couscous Salad is one recipe that you’ll probably want to know by heart! The good news is, it’s so easy to make, you’ll probably only need to whip it up once and then you’ll be able to replicate it at will!
    Filled with loads of chickpeas, chunks of juicy tomatoes, crunchy yellow bell peppers and creamy little pearls of bocconcini, and very unpretentiously seasoned with tons of fresh basil, lemon juice, salt and pepper, this salad is super light and refreshing, yet incredibly satisfying.
    Absolutely perfect in the summertime, piled right next to your favorite grilled meat, it can just as well and very easily be enjoyed any time of year, and at any time of day, too! Hey, try it for breakfast, alongside a couple of pan fried eggs, why don’t you?
    Or, just enjoy it on its own, as a light vegetarian lunch or dinner… 

    A lot of people think that cooking couscous is ultra complicated and practically requires a degree in rocket-science or something. Nothing could be further from the truth! If you can boil water, you can make couscous. 
    Basically all you need to do is bring your liquid to the boil — in this case chicken broth — then as soon as it boils, dump the couscous in all at once. A ratio of 1:1 works perfectly fine, but you could go up to as much as 1.25 liquid to 1 couscous. So see? Even the measuring part isn’t totally exact science!

    Once your couscous has been added, give it a quick stir, then kill the heat, put a cover on that pan and let it rest undisturbed for 5 to 10 minutes, until all the broth has been absorbed.

    While your couscous is happening, you’ll have plenty of time to prep and measure the rest of the ingredients…

    As soon as it’s ready, fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl.

    Add the rest of the ingredients to that bowl and toss gently, until well combined.

    Technically, your salad is now ready to be served, but if time permits, I strongly suggest that you put it in the fridge for a few hours to allow all those beautiful flavors to meld. Honestly, you could even afford to make the salad up to a full day ahead of time, if you wanted to.
    Any leftovers will keep for up to several days, providing that they’re kept refrigerated and in an airtight container.

    Mediterranean Couscous Salad

    Filled with all kinds of good-for-you ingredients, this Mediterranean Couscous Salad is as quick and easy to make as it is nutritious and delicious to eat!
    Servings: 4

    US Customary – Metric

    In a small saucepan, bring the chicken broth to the boil; add the couscous all at once, stir quickly and kill the heat. Cover and let rest undisturbed for 5 to 10 minutes, until all the broth has been absorbed.

    Meanwhile, prep and measure the rest of the ingredients.

    Fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl. Add the rest of the ingredients and toss gently, until well combined.

    Serve immediately or place in the fridge for a few hours to allow flavors to meld.

    This salad will keep for up to several days providing that it’s kept refrigerated in an airtight container.

    Calories: 553kcal, Carbohydrates: 83g, Protein: 18g, Fat: 16g, Saturated Fat: 2g, Sodium: 634mg, Potassium: 553mg, Fiber: 11g, Sugar: 5g, Vitamin A: 85IU, Vitamin C: 68.1mg, Calcium: 74mg, Iron: 4mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

  • in Recipes of the Day

    Authentic Greek Pork Souvlaki Recipe: Tender, Flavorful Grilled Perfection

    Greek pork souvlaki represents one of Greece’s most beloved culinary traditions. These tender, marinated pork skewers deliver authentic Mediterranean flavors through a careful balance of olive oil, fresh lemon, aromatic herbs, and perfectly seasoned meat. Whether you’re planning a backyard barbecue or seeking to recreate the flavors of a Greek taverna, this traditional recipe will transport you straight to the sun-soaked islands of Greece.

    What Makes This Greek Pork Souvlaki Work

    Traditional Greek souvlaki differs significantly from other grilled meat preparations. The key lies in the marinade’s simplicity and the quality of ingredients used. Greek cooks have perfected this recipe over generations, focusing on allowing the natural flavors of pork to shine while enhancing them with Mediterranean staples.

    The overnight marination process is crucial for developing the deep, complex flavors that make authentic souvlaki so memorable. The acidic components from lemon juice and red wine vinegar work to tenderize the meat while infusing it with bright, tangy notes that balance perfectly with the earthy oregano and aromatic garlic.

    This authentic Greek pork souvlaki recipe brings the flavors of the Mediterranean to your table with minimal effort and maximum impact. The combination of quality ingredients, proper technique, and traditional flavors creates a dish that’s both satisfying and memorable, perfect for entertaining or family dinners.

    Cultural Context and History

    Souvlaki has ancient roots in Greek cuisine, with references dating back to Homer’s Odyssey. The word “souvlaki” comes from the medieval Greek “souvla,” meaning spit. This cooking method represents one of humanity’s oldest food preparation techniques, refined over millennia in the Mediterranean region.

    Modern Greek souvlaki became popular throughout Greece in the 1960s and has since become synonymous with Greek street food and taverna dining. Each region of Greece has its own slight variations, but the fundamental preparation method remains consistent.

    RECIPE OVERVIEW

    Prep Time: 15 minutes (plus overnight marinating)Cook Time: 12 minutesTotal Time: 8 hours 27 minutesServings: 4-6 peopleDifficulty: Easy

    Essential Ingredients for Authentic Flavor

    For the Marinade:

    1½ pounds pork tenderloin, cut into 1-inch cubes

    ¼ cup extra virgin olive oil (preferably Greek)

    3 tablespoons fresh lemon juice (about 1 large lemon)

    2 tablespoons red wine vinegar

    3 cloves garlic, minced

    2 tablespoons dried oregano (Greek oregano preferred)

    1 tablespoon fresh thyme leaves

    1 teaspoon freshly grated lemon zest

    1 teaspoon sea or Himalayan salt

    1 teaspoon freshly ground black pepper

    Equipment Needed:

    6-8 wooden skewers

    Large mixing bowl

    Whisk

    Plastic wrap or airtight container

    Outdoor grill or grill pan

    Step-by-Step Preparation Method

    Preparing the Marinade

    Begin by creating the marinade foundation. In a medium mixing bowl, combine the extra virgin olive oil, fresh lemon juice, and red wine vinegar. The quality of these three ingredients will significantly impact your final result, so choose the best available options.

    Add the minced garlic, ensuring pieces are small enough to distribute evenly throughout the marinade. Incorporate the dried oregano, which provides the distinctive Greek flavor profile that makes souvlaki instantly recognizable. Fresh thyme adds a subtle herbal complexity that complements the oregano without overwhelming it.

    Finish the marinade with freshly grated lemon zest, sea or Himalayan salt, and freshly ground black pepper. Whisk all ingredients together until well combined and emulsified.

    Marinating the Pork

    Cut the pork tenderloin into uniform 1-inch cubes to ensure even cooking. Place the cubed pork in a large bowl and pour the prepared marinade over the meat. Using clean hands or a large spoon, toss the pork thoroughly to ensure every piece is completely coated with marinade.

    Cover the bowl tightly with plastic wrap or transfer the pork and marinade to an airtight container. Refrigerate for a minimum of 4 hours, though overnight marination (8-12 hours) produces the best results. The extended marinating time allows the flavors to penetrate deeply into the meat while the acids begin their tenderizing work.

    Preparing for Grilling

    About 30 minutes before cooking, grab six to eight wooden skewers and soak them in cold water. This prevents burning during the grilling process and makes handling easier.

    Remove the marinated pork from the refrigerator 15 minutes before grilling to allow it to come closer to room temperature, which promotes more even cooking.

    Grilling Instructions for Perfect Results

    Preheat your outdoor grill to medium-high heat. If using a gas grill, aim for temperatures around 400-450°F. For charcoal grills, the coals should be hot with minimal flame.

    Thread the marinated pork pieces onto the pre-soaked skewers, leaving small spaces between pieces to allow for even heat circulation. Discard any remaining marinade to prevent cross-contamination.

    Place the skewers on the preheated grill and cook for 10-12 minutes total, turning every 2-3 minutes to ensure even browning on all sides. The pork is done when it reaches an internal temperature of 145°F and shows no pink in the center.

    Serving Suggestions and Accompaniments

    Serve Greek pork souvlaki immediately while hot and juicy. Traditional accompaniments include:

    Tzatziki Sauce: The cooling cucumber-yogurt sauce provides a perfect contrast to the warm, seasoned meat.

    Greek Village Salad: Fresh tomatoes, cucumbers, red onion, olives, and feta cheese dressed with olive oil and vinegar.

    Warm Pita Bread: Soft, warm pita bread for wrapping the souvlaki or sopping up juices.

    Lemon Rice: Fluffy rice seasoned with lemon juice and fresh herbs.

    Greek Style Oven Roasted Rutabaga: Oven roasted rutabaga seasoned with olive oil, lime, and oregano.

    Expert Tips for Success

    Choose Quality Pork: Pork tenderloin provides the most tender results, but pork shoulder cut into cubes works well for a slightly more robust texture.

    Don’t Skip the Marinade Time: While 4 hours minimum will work, overnight marination produces significantly better flavor and tenderness.

    Control Your Heat: Medium-high heat prevents burning while ensuring proper cooking. Too high heat will char the outside before the inside cooks through.

    Rest Before Serving: Allow the cooked souvlaki to rest for 2-3 minutes after grilling to redistribute juices.

    Storage and Reheating

    Leftover souvlaki can be refrigerated for up to 3 days in an airtight container. To reheat, warm gently in a 300°F oven for 5-7 minutes or in a skillet over medium-low heat until heated through. Avoid microwaving, as this can make the meat tough.

    Recipe Variations and Adaptations

    Chicken Souvlaki: Substitute boneless chicken thighs or breasts, adjusting cooking time to ensure internal temperature reaches 165°F.

    Indoor Cooking: Use a cast iron grill pan or broiler when outdoor grilling isn’t possible. Broil 4-5 inches from heat source, turning once.

    Marinade Alternatives: Add a tablespoon of Dijon mustard for tanginess or a pinch of red pepper flakes for heat.

    Frequently Asked Questions

    Can I make this recipe without a grill? Yes, use a cast iron skillet or grill pan over medium-high heat, or broil in the oven 4-5 inches from the heat source.

    What’s the best cut of pork for souvlaki? Pork tenderloin offers the most tender results, though pork shoulder provides more flavor but requires longer marinating time.

    How long can I marinate the pork? Safely marinate for up to 24 hours. Longer marination doesn’t significantly improve flavor and may affect texture.

    Can I freeze the marinated pork? Yes, freeze in the marinade for up to 3 months. Thaw completely in the refrigerator before grilling.

    Authentic Greek Pork Souvlaki

    Authentic Greek pork souvlaki with tender, marinated pork grilled to perfection. This traditional Mediterranean recipe uses simple ingredients like olive oil, lemon, and oregano to create incredibly flavorful skewers. Perfect for summer grilling and family dinners.
    Servings: 6

    US Customary – Metric

    Marinate: Whisk olive oil, lemon juice, vinegar, garlic, oregano, thyme, zest, salt, and pepper. Coat pork cubes, cover, refrigerate overnight.Prep: Soak 6 wooden skewers in water for 30 minutes.Grill: Preheat grill to medium-high. Thread pork onto skewers, discard marinade.Cook: Grill 10-12 minutes, turning every 2-3 minutes until cooked through.Serve: Serve immediately, don’t forget the tzatziki!

    Calories: 168kcal, Carbohydrates: 2g, Protein: 23g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 378mg, Potassium: 487mg, Vitamin A: 85IU, Vitamin C: 5.7mg, Calcium: 41mg, Iron: 1.9mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!

    This recipe was originally posted on July 29, 2018 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.

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  • in Recipes of the Day

    Greek Pork Souvlaki

    These Greek Pork Souvlaki are very easy to make and taste so crazy good, you’ll want them to keep your outdoor grill occupied all summer long! 

    Just in case you haven’t noticed, I’ve been loving on everything and anything skewered lately! I feel like I’ve been eating, and serving, nothing but that for the last 2 weeks. And I’m pretty sure you would agree that no skewered meat feast would be complete without these classic Greek Pork Souvlaki. These guys, I’m telling you, they’re the real deal!
    So crazy easy to make, they explode with all kinds of lemon garlic and herb flavors, and are absolutely perfect served with a generous side of chunky tzatziki sauce! Add a little bit of rice to that, a nice Greek Salad and you’ve got yourself the perfect Mediterranean dining experience!
    Plan on getting started the previous day, to give your meat a chance to marinate overnight; once that’s out of the way, these guys will be on your table in just a handful of minutes! 
    Oh, and one more thing… I think perhaps you should consider doubling that recipe!   

    To start, combine some olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, lemon zest, salt and pepper to in small mixing bowl or measuring cup; whisk until well incorporated.
    Place your pieces of pork in a bowl and pour that marinade over them.

    Toss to coat every single piece of meat really well, then cover with a piece of plastic film and place the meat in the refrigerator to marinate overnight.
    If marinating that meat overnight was not an option, try and give it as much time as you possibly can, ideally at least 4 hours… 

    Now, place 6 wooden skewers to soak in cold water for about 30 minutes before you start building your souvlakis.
    When ready to eat, preheat your outdoor grill to medium-high heat and thread the pieces of pork onto the pre-soaked bamboo sticks; discard unused marinade.

    Grill the kebabs, turning them every 2-3 minutes, until the meat is cooked through, about 10-12 minutes total.

    All that’s left to do now is remove your finished kabobs to a plate and serve without delay, while they’re still super tender and juicy, preferably with loads of tzatziki sauce on the side!

    Greek Pork Souvlaki

    These Greek Pork Souvlaki are very easy to make and taste so crazy good, you’ll want them to keep your outdoor grill occupied all summer long!
    Servings: 6

    US Customary – Metric

    Combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, lemon zest, salt and pepper to in small mixing bowl or measuring cup; whisk until well incorporated.

    Place the pieces of pork in a bowl and pour that marinade over them. Toss to coat really well, cover and place in the refrigerator to marinate overnight.*

    Place 6 wooden skewers to soak in cold water for about 30 minutes before you start building your souvlakis.

    When ready to eat, preheat your outdoor grill to medium-high heat.

    Thread the pieces of pork onto the pre-soaked bamboo sticks; discard unused marinade.

    Grill the kebabs, turning them every 2-3 minutes, until the meat is cooked through, about 10-12 minutes total.

    Serve immediately, preferably with tzatziki sauce.

    *If marinating that meat overnight was not an option, try and give it as much time as you possibly can, ideally at least 4 hours… 

    Calories: 168kcal, Carbohydrates: 2g, Protein: 23g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 378mg, Potassium: 487mg, Vitamin A: 85IU, Vitamin C: 5.7mg, Calcium: 41mg, Iron: 1.9mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO