Life As A Strawberry

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Magic Cauliflower Cream Sauce

Magic three-ingredient cauliflower cream sauce is kid-approved and perfect for meal prep! Use in mac and cheese, alfredo, sauces, and more. Vegan.

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overhead photo of cauliflower cream sauce in a mason jar

Alright. WE NEED TO TALK ABOUT THIS MAGICAL CAULIFLOWER CREAM.

woman's hand holding cauliflower florets

I’ve been making this sauce on the regular for months now, and it’s completely changed my meal prep game. It’s also a hit with my staff, our recipe testers, and *GASP* no less than FIVE ACTUAL, REAL-LIFE CHILDREN whose parents let me trick their relatively picky offspring into eating mac and cheese made with this cauli cream (AKA vegetables, HOLD THE PHONE).

But more on how to use this cauli cream (spoiler alert: mac and cheese) later! For now, let’s dive into the basics of this game-changing (vegan!) “cream.”

Vegetable stock being poured into a pot filled with cauliflower florets.

Alright. What is Cauliflower Cream Sauce?

This cauliflower sauce is essentially a plant-based swap for Béchamel sauce: it’s very similar in texture to milk or cream-based sauces traditionally thickened with a flour-and-butter roux.

This thick, creamy cauliflower purée makes a PERFECT substitute for thickened dairy sauces or cream-of-whatever soups in just about everything, from macaroni and cheese to mashed potatoes to green bean casserole.

Also, a note: While I happen to love this cauli cream all by its lonesome, this sauce alone doesn’t have a particularly strong flavor (it’s definitely a little cauliflower-y, but it’s not like WHOA, CAULIFLOWER. You know?). This is meant to be a base recipe – which is to say, it’s best when it’s doctored up and added to something else. We kept the flavor of this cauliflower cream purposefully mellow so that you can work it into a bunch of different dishes!

To amp up the flavor of this cauliflower sauce on its own, you can always add roasted garlic, sautéed garlic and onions, herbs, lemon juice, or your favorite spices when you first blend everything together.

overhead photo of raw cauliflower florets next to cooked cauliflower florets

We’re sharing our FAVORITE ways to use this cauli cream all week long – but for now, let’s hit some highlights about the sauce itself:

  • THREE. INGREDIENTS. All you need for this cauliflower sauce is a head of cauliflower, some vegetable stock, and a bit of salt. That’s it! (Because it’s actually a cauliflower cream, ermmm, without cream)
  • RIDICULOUSLY EASY. We simmer the cauliflower pieces in a bit of stock until they’re ultra-ultra tender (you might even go so far as to call them, well, mushy) and then whir it all up in a blender or food processor until we have a nice, smooth “cream.”
  • USE IT IN EVERYTHING. SERIOUSLY. One batch of magic cauliflower cream usually turns into 2-4 different meals during my week. Current favorites: using cauli cream instead of milk or cream sauces in macaroni and cheese, mashed potatoes, or creamed corn, or using it to thicken a soup or sauce.
  • MEAL PREP MAGIC. I love that this cauliflower sauce is lighter and healthier than a heavy Béchamel sauce, but my FAVORITE thing is that it reduces the cook time on some of our favorite comfort foods to basically zilch – no waiting for sauces or soups to thicken. I can have our favorite cauliflower rice risotto or a classic mac and cheese on the table in 15 minutes if I have this cauliflower cream prepped and ready to go!
Cauliflower and vegetable stock in a blender

How to make cauliflower cream sauce:

We’re making this cauliflower cream using something I’ve been calling the 10-10-10 method. Is this a method I just made up? Yes. But does it make this recipe astoundingly easy to memorize? ALSO YES.

Here’s the gist: All you have to do to perfectly cook your cauliflower and nail this cauli cream is set three consecutive ten-minute timers. Put the pot over medium-high heat, TEN MINUTE TIMER. Stir and keep cooking, TEN MINUTE TIMER. Turn off the heat and let rest, TEN MINUTE TIMER. Blend, cool, store, donezo.

No checking the cauliflower every few minutes or second-guessing how long it’s been on the stove – just grab that trusty phone timer of yours and live your life while your cauliflower simmers away. All you have to remember is 10-10-10, and you’ve basically got this recipe memorized.

Overhead photo of cauliflower florets in a blender

Note: The 10-10-10 timing method works best with small (~1-inch) cauliflower pieces and medium-high heat that leans towards the high side.

You may need to add some cook time if you use frozen cauliflower or especially large florets – adding 2 minutes to each timer for a 12-12-12 sequence will usually do the trick! Cooked cauliflower should be falling apart and easily mashed for best results.

Overhead photo of cauliflower cream sauce in a blender

Cauliflower Sauce FAQ

We have put this recipe through a TON of testing to get it just right – here are some of the most common questions that came up with our testers!

Can I freeze this Cauliflower Cream?

YES! Magic Cauliflower Cream freezes very well. Store in an airtight container in the freezer for 3-4 months. Defrost in the fridge or pop it right into a saucepan bring it back to sauce form over medium heat (stir frequently for best results!)

Can I double the recipe?

Totally! If you double or triple the recipe, extend your cooking time (I add an extra 10 minutes of cooking time when doubling the recipe, so it becomes a 10-10-10-10 method) and blend in batches since there will be a lot of cauliflower to get through.

For double- and triple-batches, we actually prefer using an immersion blender and blending right in the pot so you don’t have to blend in batches!

Can you make this with a food processor or immersion blender?

Yes! A food processor (we like this one) works just as well as a blender here – see the photo below! You can definitely use an immersion blender if you need to, but be aware that you’ll need to move it around quite a bit and blend for a long time to fully break down all the cauliflower. An immersion blender works best when you’re making a double or triple batch, but for single batches I tend to prefer a blender or food processor.

overhead photo of cauliflower puree in a food processor.

Is cauliflower cream actually creamy?

TOTALLY CREAMY. The trick to an ultra-creamy cauliflower sauce is to make sure you cook the cauliflower until it’s very, very tender (it should mash very easily with a fork, and should appear almost “mushy” <– technical term) Blending the cauliflower cream for a relatively long time – like, ONE FULL MINUTE in the blender – also helps the sauce get extra-silky and smooth.

In general, we’ve found this cauliflower sauce comes together very smoothly in a variety of blenders and food processors so long as the cauliflower is cooked until very soft. If your cauliflower cream isn’t as creamy as you’d like, though, there are a few ways to help it smooth out:

  • Return the cauliflower cream to the stove and cook an additional 5-10 minutes to soften any remaining cauliflower pieces, then re-blend.
  • Add a splash of vegetable stock, coconut milk, heavy cream, or butter (if you’re not vegan) and blend until smooth.
metal spoon dipping into a mason jar filled with cauliflower cream

How should I use my Magic Cauliflower Cream?

There are SO MANY uses for this cauliflower cream. Here are some of our favorites:

  • Use cauliflower cream in place of the cream sauce (usually butter and flour with cream or milk) in Macaroni and Cheese.
  • Use in place of cream-of-whatever canned soups for creamed corn, green bean casserole, or creamed spinach.
  • Use in place of butter and cream in fettuccine alfredo (bonus points if you swap the fettuccine for zoodles! SO GOOD. Just don’t skimp on the cheese).
  • Make vegan Mashed Potatoes with cauliflower cream instead of cream and butter.
mason jar filled with cauliflower puree
mason jar filled with cauliflower sauce on a white background
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overhead photo of cauliflower cream sauce in a blender

Magic Cauliflower Cream Sauce

  • Author: Jessie
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 4 cups 1x
  • Category: Sauce
  • Cuisine: American
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Description

This simple cauliflower puree is the perfect base for your favorite pasta, soup, sauce, pizza, risotto, and more!

Scale

Ingredients

  • 1 large head cauliflower, chopped into 1-inch pieces
  • 1 and 1/2 cups vegetable stock
  • 1/2 teaspoon kosher salt (we love Diamond Crystal)

Instructions

  1. Add cauliflower florets, stock, and salt to a medium saucepan. Cover and place on the stove over medium-high heat. Cook for ten minutes.
  2. After ten minutes, give cauliflower a stir. Re – cover and cook for ten minutes more or until cauliflower is very easily pierced with a fork.
  3. Turn off the heat and leave the covered pot on the stove for an additional ten minutes.
  4. Use a large spoon or ladle to carefully transfer cauliflower and any remaining stock to a blender or food processor. Cover and blend for at least thirty full seconds until cauliflower has formed a smooth, thick cream.
  5. Use cauliflower cream immediately or let cool completely and store in an airtight container in the fridge for up to a week.

Notes

FYI: Most of the notes for this recipe are in the post itself – make sure you read through everything above to get all of our best tips and advice!

Choosing your cauliflower: Cauliflower heads vary in size. For best results, look for a cauliflower head that weighs roughly 1.5 to 2 pounds. After cutting your cauliflower, you should have about 5 cups of 1-inch cauliflower pieces (weighing in at 1 to 1.5 pounds). The good news, though? We developed this recipe to be ultra-forgiving, so don’t worry too much about the weight and measurements of the cauliflower!

Substitutions: You can use chicken or turkey stock instead of vegetable stock with no real difference in flavor. You can also use water instead of stock in a pinch, but we like the extra bit of flavor you get from stock. Use 1 pound frozen cauliflower florets in place of fresh cauliflower if you like. Add two minutes to the cooking time for best results when using frozen cauliflower! 

Additions: We kept the flavor of this cauliflower cream purposefully mellow so that you can work it into all kinds of dishes! To amp up the flavor of this cauliflower sauce on its own, you can add roasted garlic, sautéed garlic and onions, herbs, lemon juice, or your favorite spices when you blend everything together.

Equipment: We tested this recipe with a variety of blenders, immersion blenders, and food processors. For best results, use a strong blender (we love our older KitchenAid blender – similar model here, Cuisinart Food Processors, and Cuisinart hand blenders) If you know that your blender doesn’t always like to get things ultra-smooth, plan to scrape down the sides and blend for an additional 30 seconds to get this sauce ultra creamy (when we tested with an especially old store-brand blender, it was helpful to scrape the sides down or shake the blender to redistribute cauliflower and blend an extra minute or so). If you use an immersion blender, know that you’ll have to move the hand blender around quite a bit to move the liquid around and help the cauliflower turn into a smooth sauce!

Adjusting the consistency: If you’d like a thinner cauliflower cream, add a splash of vegetable stock or water and blend until you’ve reached your desired consistency. To thicken, bring cauliflower cream to a low simmer in a saucepan over medium heat and cook, stirring occasionally, until sauce has thickened. We generally don’t need to adjust the consistency, though.

Storage and Freezing: This cauliflower cream freezes SO well! Store in an airtight container in the freezer for 3-4 months (you can store it longer, but I find the flavor is sharpest and cleanest within just a few months). Give it a zap in the blender or with an immersion blender once defrosted to bring it back to a smooth consistency if need be.

Uses: Use cauliflower cream in place of milk-based sauces in Macaroni and Cheese or Fettuccine Alfredo (just don’t skimp on the cheese!). Use to thicken sauces and soups in lieu of a roux or cornstarch slurry (like our favorite one-pot chicken!), in place of butter or cream in mashed potatoes, or as a substitute for canned soup or cream sauces in creamed corn, creamed spinach, or your favorite casserole.

Keywords: easy, blender, vegan

Chocolate Cupcakes (With Coconut Oil – No Butter!)

These simple, butterless chocolate cupcakes are made with coconut oil and topped with a rich chocolate frosting.

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In a hurry? Click here to jump straight to the recipe!

Chocolate cupcakes in pink wrappers on a cooling rack

Best chocolate cupcakes ever, meet the internet. Internet, meet the best chocolate cupcakes ever. (High praise for a butterless chocolate cupcake recipe? Yes. Well-deserved? Also yes).

We’re working with coconut oil instead of butter today for a light, moist, and airy chocolate cupcake. But I promise you won’t even miss the butter!

side by side photos of chocolate cupcake batter and baked chocolate cupcakes in a muffin tin

WAIT. YOU CAN USE COCONUT OIL IN CUPCAKES?

YES! I promise that the flavor is super mild – while you might taste a hint of coconut, it definitely doesn’t overpower the rich chocolate flavor.

We used coconut oil instead of butter to develop this recipe MOSTLY because we wanted a way to bake cupcakes when we were out of butter (sometimes you just need cupcakes and you need them RIGHT NOW, y’know?) but ALSO because it lends a delicate flavor that lets the chocolate shine through. It’s important that your coconut oil is in liquid form here, and we also use some hot water in the batter to help bloom the cocoa powder – make sure to read the recipe notes before you start baking for best results!

Also, fun fact: These cupcakes are made without butter AND without buttermilk – even the frosting!

Buttermilk is a delicious ingredient in many cake recipes, but it’s something I almost NEVER have on hand. So in this recipe, we make our own homemade buttermilk with some apple cider vinegar and milk (and you can even swap the milk for coconut milk if you want to keep these cupcakes dairy-free!)

Man's hand stirring chocolate frosting with a red spatula

CAN I FREEZE THESE CHOCOLATE CUPCAKES?

One of the most common questions we get is “Can cupcakes be frozen?” and the answer is DEFINITELY! You can see a full breakdown (complete with a video!) of how we store and freeze cupcakes here, but here are a few highlights:

  • Let your cupcakes cool COMPLETELY before you wrap and freeze them.
  • Freeze cupcakes without frosting for best results.
  • If you’re freezing for a long time, wrap the cupcakes tightly in plastic wrap to prevent freezer burn. (If you’re freezing for just a few weeks, you can use a reusable option like a Stasher Bag instead of plastic! Unfortunately, we haven’t found a great way to preserve frozen cupcakes over long periods without this extra layer of protection – but we’re working on it as we continue to reduce our kitchen waste!)
  • Bring previously frozen cupcakes back to room temperature on the counter, then frost and enjoy!
Man's hand using a spoon to frost a chocolate cupcake

DON’T FORGET THE FROSTING!

We photographed these homemade cupcakes with the most amaaaaaazing coconut oil chocolate frosting (recipe below!) but they hold up with just about any frosting you like! The chocolate frosting here is made without butter (just like the cupcakes!) and it solidifies a bit as it sits, which gives it a rich, fudge-like texture – almost like an ultra-thick chocolate ganache.

I also love serving these cupcakes with a good chocolate or vanilla buttercream, cream cheese or peanut butter frosting, or a drizzle of chocolate ganache (and don’t forget to check out our Cupcakes 103 post for plenty of decorating ideas!)

Overhead photo of chocolate cupcakes with chocolate frosting on a cooling rack

How to make chocolate cupcakes from scratch: step by step video

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chocolate cupcake with chocolate frosting on a wire cooling rack

Chocolate Cupcakes (With Coconut Oil – No Butter!)

  • Author: Jessie
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 50 minutes
  • Yield: 16–20 cupcakes 1x
  • Category: Dessert
  • Cuisine: American
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Description

These easy, butterless chocolate cupcakes are made with coconut oil and topped with a delicious chocolate frosting.

Scale

Ingredients

FOR THE CHOCOLATE CUPCAKES:

  • 2/3 cup liquid coconut oil (see recipe notes)
  • 2 cups sugar
  • 2 eggs
  • 1/2 teaspoon kosher salt
  • 2 and 1/4 cups flour (measured correctly by scooping and leveling)
  • 3/4 cup cocoa powder
  • 2 Tablespoons apple cider vinegar
  • 1 cup milk
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1 cup hot water (between 175-200 degrees Fahrenheit – see recipe notes)

FOR THE CHOCOLATE FROSTING:

  • 3 and 1/2 cups powdered sugar
  • 3/4 cup cocoa powder
  • 1/2 cup liquid coconut oil (see recipe notes)
  • pinch of salt
  • 1/3 cup hot water (between 175-200 degrees F; you may not need it all)

Instructions

FOR THE CHOCOLATE CUPCAKES:

  1. Heat the oven to 375 degrees Fahrenheit.
  2. Line a standard muffin pan with cupcake liners.
  3. In a large bowl (or in the bowl of a stand mixer fitted with the whisk or paddle attachment), stir together liquid coconut oil, sugar, and eggs.
  4. Add salt, flour, and cocoa powder to egg mixture and stir to combine. The batter should be very thick and even slightly crumbly here.
  5. In a separate bowl or measuring cup, stir together milk, baking soda, and apple cider vinegar. The mixture will start to foam and increase in volume as the baking soda reacts with the vinegar, so plan to work quickly here!
  6. Add the milk mixture to the batter a bit at a time, stirring frequently to work out any lumps.
  7. Add vanilla extract to batter and stir to combine.
  8. Add hot water to batter a little at a time, stirring frequently between each addition to work out any lumps. If you’re mixing the batter by hand, I recommend switching to a whisk here to help work the lumps out more easily. If you’re using a stand mixer, scrape down the sides of the bowl in between each hot water addition to make sure you work out all the lumps. Note: This batter is VERY thin – don’t worry if it looks a lot runnier than other cake recipes!
  9. Pour or scoop the cupcake batter into your liners, filling each liner about 2/3 of the way full.
  10. Bake at 375 degrees Fahrenheit for 14-18 minutes, until a cake tester or toothpick inserted into the center of a cupcake comes out clean.
  11. Remove cooked cupcakes to a wire rack and let them cool completely before frosting, usually at least 30 minutes.

FOR THE CHOCOLATE FROSTING:

  1. In a large bowl, mix liquid coconut oil, cocoa powder, and powdered sugar together with a pinch of salt. The coconut oil will clump up a bit and form a crumbly mixture – this is what we want!
  2. Add hot water to powdered sugar mixture a Tablespoon at a time, stirring well between each addition. The frosting will slowly start to come together, and will look almost like a thick pudding or fudge.
  3. When you’ve reached your desired frosting consistency, use the back of a spoon or a small knife to frost each cupcake. I like to place a dollop of frosting on the cupcake and then use the back of a spoon to swirl it in a circle (see photos in the post above!) This frosting will begin to seize up as the coconut oil cools, so plan to work quickly. If the frosting becomes too hard to spread easily, add an extra splash of hot water or zap it for five seconds in the microwave to bring it back to a spreadable consistency.
  4. Top cupcakes with sprinkles or serve as-is! Serve immediately or let the frosting cool on the counter for an hour or more – as it cools, the frosting becomes thicker and fudge-like.
  5. Store cupcakes in an airtight container on the counter for 3-4 days.

Notes

How to melt coconut oil into its liquid form: Coconut oil is generally solid at room temperature, but we want to melt it into a liquid form for this recipe in order to incorporate it more easily into our chocolate cupcake batter. (We’ve used virgin unrefined coconut oils from 365/Whole Foods, Nutiva, and Carrington Farms and like them all). To melt coconut oil, scoop about 1 cup of coconut oil (in its solid, room-temperature form) into a microwave-safe glass measuring cup, and then microwave for 30-40 seconds until it’s melted down. Give the coconut oil a stir and then check the measurement – you may need to add another spoonful of room temperature coconut oil to bring the liquid up to the correct amount. Melt too much oil? Pour any excess right back into the container. Equipment: We use this measuring cup in the post photos and this one in the video!

Why the hot water? Adding hot water to the batter ensures all ingredients are mixed evenly, helps any clumps release and lets sugar dissolve as much as possible before baking. I find it also enhances the flavor of the cocoa (sometimes called “blooming”). Hot water also helps any colder ingredients come down in temperature, and helps the cupcakes retain moisture as they bake. You can substitute hot coffee for the hot water if you like. Some recipes call for the hot water in a cake recipe to be boiling, but I’ve found that as long as it’s quite hot (175 degrees F or so) it’ll do the trick just fine, and it’s easier to just heat some water in my electric tea kettle than it is to boil a whole pot of water.

Substitutions: The coconut flavor in these cupcakes isn’t overwhelming, but it definitely isn’t invisible. If you don’t like the taste of coconut, you can substitute vegetable oil, canola oil, or melted butter for the coconut oil in the cupcake batter. You can substitute melted butter for the coconut oil in the frosting if you prefer.

The chocolate fudge frosting in this recipe will start to seize up as the coconut oil cools, so work quickly to frost your cupcakes. The frosting will be quite thick and will resemble warm fudge – it won’t look or feel like the traditional buttercream or whipped frostings we’re often used to. If the frosting is too thin (this often happens when too much hot water is added) add extra powdered sugar or let it cool on the counter for a few minutes to thicken it up. If frosting is too thick, stir in an extra splash of hot water or zap it in the microwave in 5-second intervals to loosen it. I love that this frosting develops a rich, fudge-like texture as it cools (it’s one of my most-requested frostings from friends and family!) but you could also absolutely use a more traditional buttercream here if you prefer.

If you use silicone cupcake liners: When our testers used silicone cupcake liners (like these!) we found that we needed to extend the bake time by 2-3 minutes. If you’re using mini silicone liners, you can bake as directed.

Keywords: frosting, coconut oil, easy

Easy Arugula Pesto

This easy homemade arugula pesto recipe is ready in five minutes! Walnuts, parmesan cheese, and lemon juice make a simple pesto sauce to use with pasta, chicken, and more.

This post contains affiliate links: if you buy something I’ll earn a small commission at no cost to you.

In a hurry? Click here to jump straight to the recipe!

arugula pesto in a white bowl

ARUGULA! Easily one of the most underrated greens of all time, and the bright, peppery star of your new favorite five minute pesto.

side by side photos of arugula, walnuts, and parmesan cheese in a food processor and arugula pesto in a food processor

This homemade pesto is at the top of my “most made sauces” list for SOOOOO many reasons. Let’s hit some highlights:

  • It’s easy to meal prep, which makes this creamy pesto sauce perfect for quick weeknight dinners and make-ahead potluck dishes alike (TRUST ME when I tell you that an arugula pesto pasta salad will totally make you the hero of your next barbecue).
  • It’s FORGIVING. Toss in some fresh basil leaves, swap roasted garlic for the raw garlic cloves, swap pine nuts or pistachios for the walnuts, or leave the nuts out entirely for a nut-free pesto. (Side note: I DO love the depth and creaminess that walnuts lend here, but if you want to mimic that texture in a nut-free pesto, you can add half an avocado instead of the nuts!)
  • It goes with EVERYTHING. Toss with fresh pasta, drizzle it over sliced tomatoes and mozzarella, serve it over grilled chicken or salmon, slather it on homemade pizzas, or toss it with your favorite salad.
overhead photo of arugula pesto in food processor

How long does arugula pesto last?

This pesto will keep for up to a week in the fridge, or 3-4 months in the freezer (see below).

If you store arugula pesto in the fridge, cover the surface of the pesto with a thin layer of olive oil on top to keep it from browning. If the top DOES brown a little bit, no fear! Just give it a good stir and the bright green color will often come back to life.

How to freeze pesto:

I like to freeze pesto in small quantities so it’s easy to defrost just what we need at a time – no worrying about what to do with leftovers! Here are our favorite ways to freeze pesto:

  • Small Containers. Pack 1/2 cup or so of pesto at a time into small airtight containers (I love to use small Mason Jars or a snack-sized Stasher Bag!) and pop them into the freezer. Perfect if: You’ll likely use frozen pesto in larger quantities, or will use it in multiple meals over a few days.
  • Ice Cubes. Freeze extra-small quantities of pesto in ice cube trays (we love these stackable ones from OXO!) Just freeze, pop out the cubes, and transfer to an airtight container for storage! Perfect if: You like just a touch of pesto in sauces, soups, or salads, and you don’t want to be eating it every day for a week.
  • Small Scoops. Line a tray with a nonstick baking mat (you could also use waxed paper) and use a spoon or a cookie scoop to place small scoops of pesto onto the mat. Pop the tray in the freezer and transfer the “pesto blobs” (technical term, let’s not overthink it) to an airtight container for storage once they’ve frozen. Pro tip: The pesto will hold its shape better for this method if it’s chilled and on the thicker side. You can always pop it in the freezer for a few minutes to help it firm up and hold its scooped shape if need be. Perfect if: You want a bit more control over the size of your pesto blobs (or if you just don’t feel like cleaning out your ice cube trays).

While this pesto sauce will technically keep indefinitely in the freezer, I find it starts to lose its brightness after 3-4 months. If your previously frozen pesto tastes a little boring, you can bring it back to life by stirring in some fresh lemon juice or re-blending it with some fresh arugula or herbs.

rigatoni with pesto in a white bowl with two forks

How to fix bitter pesto:

Arugula is a fairly bitter, peppery ingredient (I LOVE that flavor, but it isn’t everyone’s favorite!) and because ingredients can vary so much, it’s possible to end up with pesto that’s on the bitter side. If your finished pesto (whether it’s this recipe or not!) is too bitter, there are a few easy ways to fix it:

  • Taste test your olive oil. Olive oil varies widely – and there are plenty of bitter varieties! Taste your oil on its own to gauge bitterness – if the oil is the culprit, add a splash of water, vegetable or canola oil, or extra lemon juice to balance your pesto out!
  • Adjust the arugula. Swap out half the arugula for fresh basil if you’d like to mellow the flavor of the arugula. You can also blend in some fresh spinach!
  • Nix the raw garlic. Garlic flavor varies from clove to clove, and I’ve often heard friends describe a dish as “bitter” when what they actually mean is “super duper garlicky.” Reduce the amount of raw garlic in a recipe or substitute roasted garlic cloves (SO GOOD) to mellow that flavor out.
  • Add fat or salt. Both can help cut bitterness. Blend in another handful of nuts and/or cheese, and don’t be afraid to add an extra pinch of salt! Taste the pesto as you go so you can tell what’s working.
  • Add a dash of honey. This is usually a last resort for me – you don’t want pesto to be too sweet! – but in a pinch, a little honey or sugar can go a long way towards rescuing bitter pesto.
overhead photo of arugula pesto in a white bowl with arugula and chopped walnuts


VIDEO: HOW TO MAKE ARUGULA PESTO

 
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Arugula pesto in a white bowl

Arugula Pesto

  • Author: Jessie
  • Prep Time: 5 min
  • Cook Time: 1 min
  • Total Time: 6 minutes
  • Yield: Makes 1.5 cups 1x
  • Category: Sauce
  • Cuisine: Italian
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Description

Easy homemade arugula pesto recipe ready in five minutes with walnuts, parmesan, and lemon. Perfect on pasta, chicken, salad, and more!

Scale

Ingredients

  • 4 packed cups fresh arugula
  • 1/2 cup walnuts
  • 1/2 cup shredded parmesan cheese
  • 2 cloves garlic, peeled
  • 2 Tablespoons lemon juice
  • Kosher salt to taste
  • 1/2 cup extra virgin olive oil (you likely won’t need it all)

Instructions

  1. Add the arugula, walnuts, parmesan cheese, garlic, lemon juice, and salt to the bowl of a food processor (you can also use a blender). Pulse 5-10 times, until the mixture is evenly chopped and has formed a rough paste.
  2. Turn the food processor off and scrape down the sides of the bowl with a spoon or spatula.
  3. With the food processor running, slowly stream in the olive oil until the pesto has reached your desired consistency. You likely won’t need all of the oil here – we tend to use about 1/3 of a cup – so add it a little at a time and keep an eye on the pesto while it blends. You may want to scrape down the sides of the food processor again to make sure all the ingredients are smoothly blended into the pesto.
  4. Serve immediately or store in an airtight container in the fridge for up to a week.

Notes

How to serve: Toss this arugula pesto with pasta or salads, brush it over grilled fish or salmon, add a scoop to your favorite sauces, or drizzle over roasted vegetables.

Use high quality ingredients! Use real parmigiano reggiano cheese and a good quality olive oil here – great ingredients make all the difference with such a simple recipe!

Consistency: The exact amount of olive oil used will vary based on your ingredients, equipment, and personal preference. If you want a thinner pesto, stream in a bit more olive oil!

Freezing & Storing: This pesto will keep up to a week in the fridge and 3-4 months in the freezer. For more about freezing and storage, refer to the post above!

Vegetarian & Vegan Options: Strict vegetarians should look for parmesan cheese made without rennet or omit the cheese entirely. To make this recipe vegan, omit the parmesan cheese and reduce the amount of olive oil used. Add a teaspoon or two of nutritional yeast if you want to mimic the flavor of parmesan without using real cheese.

Substitutions & Adjustments: Use pine nuts, pistachios, or almonds in place of the walnuts. Add a handful of fresh basil or parsley for an extra layer of flavor. The acidity here will vary based on the lemon juice you use. Lemon juice can vary widely between bottled varieties and even between fresh lemons. If you’d like a brighter flavor after you taste the pesto, add more lemon juice. This is a VERY forgiving recipe, so don’t be afraid to taste and make adjustments as you go!

Equipment: If you have an especially large food processor, you may want to double this recipe to ensure everything is chopped evenly. One of our testers used a 14-cup Cuisinart food processor with no trouble, but one tester with a large Ninja food processor found this pesto worked better for her with a smaller food processor or blender.

This post was originally published in 2012. It has been updated for ease and clarity.

Keywords: frozen, keep, serve, bitter, homemade, walnuts, pasta, summer

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arugula pesto in a white bowl with text overlay that reads "easy arugula pesto"

Lemon Garlic Butter Steelhead

This easy steelhead recipe is ready in less than thirty minutes – perfect for busy weeknights!

This post is sponsored by our friends at Pacific Seafood.

In a hurry? Click here to jump straight to the recipe!

Steelhead trout fillet topped with lemon and parsley and cut into slices

Busy people of the world! Have iiiiiiiiiiiiii got the most lickety-split-delicious dinner for YOU!

We’re working with some amaaaaaaazing (and sustainable! hey-oh!) Columbia River Steelhead Trout today. And we are drenching said Steelhead Trout in butter (and garlic! and lemon!) because everything is better covered in butter. (Yup. I’m pretty sure that’s science).

steelhead fillet on a metal baking sheet drizzled with olive oil

If you’re like “wait, hold up, did you just say TROUT?” the answer is yes – but stick with me, because while Columbia River Steelhead might not be a super-familiar fish, I promise it’s not scary to cook with at all! (YOU’VE GOT THIS).

Lemon garlic butter sauce in a small skillet

Here’s what you need to know about Steelhead: 

  • It tastes (and looks!) a LOT like salmon – basically, if you like salmon, you’ll probably like steelhead trout.
  • Steelhead packs plenty of omega-3s and other vitamins at a fraction of the cost of salmon – so if you’ve been shying away from wild salmon because of the price point, LOOK NO FURTHER! Steelhead is a great alternative. (Example: Steelhead was $12.39/lb at my store today; Wild Sockeye Salmon was $21.49/lb).
  • The steelhead we’re using today is a farm-raised Columbia River Steelhead from Pacific Seafood. The Columbia River is such a unique place (I grew up close by!) and it shines through in the flavor of this fish. Pacific Seafood raises its Columbia River Steelhead without hormones, pesticides, or herbicides – learn more about their facilities and sustainability practices in this video!

Side by side photos of uncooked and cooked steelhead fillets

But wait. I thought farmed fish was bad? 

If you’ve been following LAAS for awhile, you’ve likely heard me talk about the importance of choosing wild salmon when it comes to seafood (PS – Pacific Seafood also sells Wild Salmon! Get it get it).

And while I still absolutely recommend you choose wild salmon, here’s the hard thing about sustainable seafood: There’s no one-size-fits-all sustainability checklist.

Different seafood species have different needs, which means they impact their environment in different ways. And with a growing world population, there’s also a growing need for protein – a need that wild fish and land-based protein alone can’t support.

Aquaculture (aka Fish Farming) is emerging as an answer to the increasingly important question of how we’ll feed the world in years to come. (PS – For an in-depth look at sustainable aquaculture and its role in feeding the world, check out At The Table Podcast Episode 3!)

Baked steelhead trout on a metal pan topped with parsley and lemon slices

So. Is steelhead trout sustainable?

The short answer? YES – when you buy it from a sustainably-managed fishery (like our friends at Pacific Seafood!)

This particular steelhead is a certified “Best Choice” from Monterey Bay’s Seafood Watch program (WOOT). Pacific Seafood’s farm-raised steelhead also has a Best Aquaculture Practices (BAP) certification from the Global Aquaculture Alliance – basically the industry standard for sustainable aquaculture.

Fun Fact: Pacific Seafood was actually the first U.S. salmon/steelhead farm to be BAP certified!

roasted steelhead topped with lemon slice and parsley on a white plate with roasted asparagus

SO. Shall we talk about this easy-peasy-lemon-squeezy (FOR REAL, THOUGH! There’s a lemon in there) Garlic Butter Steelhead recipe?

Let me hit you with the highlights:

  • Ready in 30 minutes! I GOT YOU.
  • Butter + Garlic + Lemon + Red Pepper Flakes = the BEST quick sauce. Add some grated parmesan, lemon zest, or rosemary if you’re feelin’ fancy.
  • Perfect alongside roasted veggies, pasta, mashed potatoes, or rice. It also keeps well in the fridge – toss any leftovers on a quick salad or into your scrambled eggs the next day!

PS: If you’re in the mood for an all-the-feels video about EXACTLY how this steelhead is raised – from the hatchery to the farm to the processing plant – check out this video! It’s basically like a visit to the Pacific Seafood Steelhead Farm. Except you can be on your couch in your sweatpants.

Slice of baked steelhead topped with a lemon slice on a white plate next to roasted asparagus

Print

overhead photo of baked steelhead fillet on a metal sheet pan, topped with fresh parsley and lemon slices and cut into portions

Lemon Garlic Butter Steelhead

★★★★★ 5 from 1 reviews
  • Author: Jessie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 6 1x
Print

Description

An easy weeknight steelhead recipe with a quick lemon butter garlic sauce.

Scale

Ingredients

  • 1 large lemon
  • 1.5–2 lb. Steelhead Fillet
  • 4 Tablespoons (1/2 stick) unsalted butter
  • 3 cloves garlic, minced (use 4 cloves if they’re on the smaller side)
  • 1/2 tsp. red pepper flakes
  • 1 tsp. Kosher Salt
  • Fresh ground black pepper to taste (I use about 1/2 tsp)
  • 1/4 cup fresh chopped parsley, for garnish (optional)

Instructions

  1. Heat oven to 375 degrees F.
  2. Cut the lemon in half. Juice one half and reserve the juice for adding to your sauce. Cut the remaining half into 4-5 thin lemon slices and set aside.
  3. Melt butter in a small skillet over medium heat.
  4. Add garlic, red pepper flakes, salt, and pepper to melted butter and sauté, stirring frequently, for about one minute until garlic is fragrant and slightly soft.
  5. Remove skillet from heat. Stir in reserved lemon juice and set aside.
  6. Lightly oil a large sheet pan. Place steelhead fillet on pan.
  7. Pour butter mixture over steelhead fillet. Use a pastry brush, the back of a spoon, or your hands to lightly rub the butter mixture into the fish.
  8. Lay reserved lemon slices across the surface of the steelhead. You’re ready to bake!
  9. Bake steelhead at 375 degrees F for 20-25 minutes until cooked through. When it’s cooked, the steelhead will have slightly lightened in color and will be easily flaked with a fork.
  10. Top cooked steelhead with fresh chopped parsley. Serve immediately.

Notes

Don’t worry too much about the weight of your steelhead fillet – if you’re in the ballpark of 1.5 or 2 pounds, you’ll be fine! If you’re using a much larger fillet, you may want to double the amount of sauce.

What should I serve with this steelhead? Serve this lemon garlic butter steelhead with your favorite roasted vegetables, pasta, mashed potatoes, or rice.

If you don’t have a lemon, use 2 Tablespoons bottled lemon juice in the sauce (in place of the juice of 1/2 a lemon) and skip the lemon slices when baking.

Change up the sauce by adding fresh herbs (I like rosemary, thyme, and cilantro), grated parmesan cheese, or a Tablespoon of honey. This sauce is very forgiving – don’t be afraid to make it your own!

If you can’t find steelhead, use Wild Alaskan Salmon instead.

If you have leftovers, let cooked steelhead cool completely, then transfer to an airtight container and store in the fridge for 2-3 days. Use cold steelhead in salads or sandwiches, or toss some flaked steelhead into your scrambled eggs or a hash the next morning.

Thanks again to my friends at Pacific Seafood for sponsoring this post. Click here to find Pacific Seafood at a store near you, and don’t forget to check out this video to see exactly how their steelhead is raised, harvested, and processed!

photo of steelhead trout on a white plate with text overlay that reads "lemon garlic butter steelhead"
graphic with step-by-step photos showing how to prepare a baked steelhead recipes
graphic with two images of baked steelhead and text that reads "garlic butter lemon steelhead"
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photo of steelhead trout with text overlay that reads "lemon garlic butter steelhead"

2018 Gift Guides

This post contains affiliate links: if you buy something I’ll earn a small commission at no cost to you.

graphic with an overhead photo of christmas cookies with white text overlay that reads "2018 holiday gift guides"

IT’S TIIIIIIIIME, YOU GUYS!

*drumroll*

OUR 2018 GIFT GUIDES ARE HEEEEEEEEERE!

This is one of my VERY FAVORITE posts of the year (I’m SURE you’ve already noticed the somewhat excessive totally appropriate use of my ALL CAPS VOICE).

And yes, ok – these guides are a bit about shopping. But mostly? Mostly these gift guides are about celebrating the people you love. Because the holidays FOR SURE DO NOT have to be about spending money, racking up debt, or buying a bunch of junk that none of us really need.

That’s why my team and I only choose gift guide products that we deem exceptionally useful, that make the world better, and that won’t create unnecessary clutter.

ALSO! As a reminder, brands can’t pay their way onto this list. These are all products I personally know, use, LOVE, and paid my own hard-earned money for (unless otherwise noted – I have a few wish list items on here myself!)

You’ll see we like to repeat our favorite products in a few different gift guide categories (looking at you, Stasher Bag!) and this year, we’ve also included some DIY options for when you want that special homemade touch (or when, y’know, you’re super-duper broke. #BeenThere).

Alright. I’ve talked (written?) at you long enough. LET’S GET GIFTING!

(And if you have any questions about any of the products – how they work, how they hold up, etc. – drop us a comment! We’re here to help!)

PS – Know exactly what you’re looking for? Click a link below to jump right to that section!

Our Favorite New Cookbooks
Our Favorite Classic Cookbooks
Gifts for an Eco-Friendly Kitchen
Gifts That Support Small & Independent Businesses
Gifts for the Home Cook
Gifts on a Budget (& Stocking Stuffers!)
Edible Gifts for a Better Food System (& Gifts that Give Back!)


A note: We love cookbooks (SO MUCH) and Amazon is super convenient (Prime Shipping! hellooooo) but we also love supporting small and independent bookstores in our communities. The links below go to Amazon pages, but you can also find many of these titles from indie sellers! I grew up with and love Powell’s in Portland, OR (order online here!) and you can click here to find indie bookstores in your area.

graphic with nine cookbook covers labeled with pink numbers and a grey heading that reads "the best new-ish cookbooks"

Quick Guide: (1) Now & Again (2) Pasta, Pretty Please (3) Feast by Firelight (4) Nopalito (5) Cravings: Hungry for More (6) Cooking Scrappy (7) Season (8) Genius Desserts (9) Ottolenghi Simple

1. Now & Again by Julia Turshen  // Reading this book is like getting a hug from a best friend you didn’t even know you had. Beautiful writing, actionable steps to get involved in your community, and full menus (plus new recipes to make with the leftovers!) for any occasion. Bonus points if you also snag her previous (equally well-done) titles Small Victories and Feed the Resistance (PS – Check out Julia’s interview on At The Table Podcast!)

2. Pasta, Pretty Please by Linda Miller Nicholson  //  You might recognize Linda as the pasta superstar behind @saltyseattle, and her book does NOT disappoint. Learn to make beautiful pasta in her signature plant-dyed rainbow of colors, and find step-by-step instructions to master some essential pasta dishes. This book will open your eyes to a host of new (YUP I’m gonna do it) PASTA-bilities.

3. Feast by Firelight by Emma Frisch  //  This book is STUNNING, but it’s also incredibly useful. The perfect cookbook for campers, adventurers, and anyone who loves the outdoors. Easily one of my favorite books of the year. (PS – you might recognize Emma as a Food Network Star Finalist or from At The Table Episode 13!) FYI: I got my copy of this book for free, but I’m buying more as gifts!

4. Nopalito: A Mexican Kitchen by Gonzalo Guzman with Stacy Adimando  //  This book is a wonderful foray into regional Mexican cooking from the team at San Francisco restaurant Nopalito. It does a great job of breaking down traditional dishes and flavors and offers plenty of step-by-step photos. Also one of the more jaw-droppingly beautiful cookbooks I’ve seen lately.

5. Cravings: Hungry For More by Chrissy Tiegen  //  I’m not usually all-in on celebrity cookbooks, but I’ll always save a spot on my bookshelf for Chrissy. Her newest book delivers bold-but-accessible recipes, plenty of Thai-inspired dishes, and stories that feel like talking to an old and very sarcastic friend.

6. Cooking Scrappy by Joel Gamoran  //  I’ve been a fan of Joel’s show Cook Scraps since it started, and this book is the perfect extension of his show. A great addition to any kitchen – especially if you want to waste less food. Inventive, delicious recipes that use food scraps we might ordinarily throw away.

7. Season by Nik Sharma  //  A beautiful debut cookbook from Nik of A Brown Table. His photography is in a league of its own, and his approachable recipes fuse the familiar with the unexpected in a story-driven cookbook that’s big on flavor.

8. Genius Desserts by Kristen Miglore and Food52  //  This book is still on my wish list, but I can’t WAIT to page through it and bake, well…everything. Food52’s books are consistently among my most-used.

9. Ottolenghi Simple by Yotam Ottolenghi  //  Another wish list book for me, but one that I know will be a keeper. I love everything I’ve read from him, and his simple recipes pack big flavors. This is Yotam’s newest book (you may recognize his former titles, which include Jerusalem, Plenty, and Sweet – all of which I ALSO absolutely recommend).


graphic showing nine cookbook cover images with text overlay that reads "the best classic cookbooks"

Quick Guide: (1) How to Cook Everything (2) Salt Fat Acid Heat (3) The Flavor Bible (4) Flour Water Salt Yeast (5) The Cake Bible (6) Mastering the Art of French Cooking (7) Genius Recipes (8) Hot Bread Kitchen (9) The Food Lab

1. How to Cook Everything by Mark Bittman  //  This book isn’t photo-driven, but MAN is it handy. Easily the most-used cookbook in our house (it’s the ONLY cookbook my husband cooks from) – and it does, in fact, teach you how to cook just about everything.

2. Salt Fat Acid Heat by Samin Nosrat  //  I don’t think it’s overdramatic to call this book a triumph. Painstakingly detailed (but easy to read and understand!) with beautiful illustrations and plenty of recipes that focus on the WHY and HOW of cooking. (PS – Read this book, and then watch the show on Netflix! The show, like the book, is incredible).

3. The Flavor Bible by Karen Page and Andrew Dornenburg  //  A comprehensive guide to everything you could ever want to know about flavor: basically, it’s a how-to manual to make anything taste amazing.

4. Flour Water Salt Yeast by Ken Forkish  //  This book is on my gift guide AGAIN this year, because it’s just that good. If you like baking or want to level up your bread/pizza dough game, this is required reading. Beautiful photos and in-depth technique training for the home baker.

5. The Cake Bible by Rose Levy Beranbaum  //  Anytime someone wants to bake better cakes, I send them this book. Not photo-heavy, but incredibly detailed with plenty of notes about the why of a recipe in addition to the recipes themselves. A must-have for any baker.

6. Mastering the Art of French Cooking by Julia Child  //  Mayyyyyybe the most famous classic cookbook of all time, and with good reason. Worthy of a spot on your shelf (just don’t forget to actually cook from it!)

7. Genius Recipes by Kristen Miglore and Amanda Hesser of Food52  //  After two years in a row on our gift guide, we’re moving this cookbook to “classic” territory. The recipes are, in fact, genius – and the beautiful photos make it a great coffee table book when you’re not cooking from it.

8. Hot Bread Kitchen by Jessamyn Waldman Rodriguez  //  This is one of my FAVORITE cookbooks, and easily in the top five I cook from most frequently. Delicious, well-written recipes and stories from the ladies of the incredible Hot Bread Kitchen – a social enterprise that helps immigrant women succeed in the culinary industry. (Also, great gift alert: You can buy bread and baking kits from their website!)

9. The Food Lab by J. Kenji López-Alt  //  This isn’t just a cookbook: it’s THE cookbook. Kenji focuses on the science – and the why – of our favorite classic recipes. An incredibly thoughtful and detailed cookbook that will quickly become your go-to reference in the kitchen. It’s also won basically every cookbook award there is – with good reason.


graphic with a variety of eco-friendly products and a headline that reads "gifts for a more eco-friendly kitchen"

Quick Guide: (1) Reusable Produce Bags (2) Reusable Linen Napkins (3) Reusable Metal Straws with Carrying Cases (4) Stasher Bag (5) Silpat Baking Mat (6) Bee’s Wrap Reusable Food Wrap (7) Waste Free Kitchen Handbook (8) Bamboo Dish Brush (9) Misto Olive Oil Sprayer (10) Reusable Spray Bottles (11) S’well Water Bottle (12) Emily McDowell American Values Tote Bag

1. Reusable Produce Bags  //  Ditch the plastic produce bags at the grocery store! Use these reusable, washer/dryer safe produce bags instead. They hold up great and include the tare weights on the tags.

2. Linen Napkins  //  Replace paper napkins with reusable cloth napkins! I love linen, because if they get wrinkly, it still looks very natural. Just toss them in the laundry and wash. The linen napkins pictured are great, though my other personal favorites are these linen napkins from Crate & Barrel.

3. Reusable Metal Straws with Carrying Cases  //  I love these straws – they come with a super-trendy wood carrying case and a cleaning brush (and they’re surprisingly easy to clean). I’ve been using mine for over a year and still love them. Leave one at home for smoothies and keep one in your purse or car for restaurants and coffee dates.

4. Stasher Bag  //  A dishwasher-safe, microwave-safe, sous-vide-safe alternative to plastic zip-top bags. Airtight, freezer-safe, easy to store. These might be my favorite of all our gift guide products – I buy them for EVERYBODY and they’re a great way to reduce plastic use. Order on Amazon or directly from their website.

5. Silpat Baking Mat  //  This reusable baking sheet liner is a great alternative to tinfoil and parchment paper. Relatively cheap, easy to clean, nonstick, last FOREVER (mine is nearly a decade old!) In a variety of sizes.

6. Bee’s Wrap  //  A sustainable alternative to plastic wrap or saran wrap in your kitchen – use your hands to warm the beeswax-coated sheets and they’ll stick to just about anything! Easy to clean and use – mine are just over a year old and still going strong. Handmade in Vermont. Order on Amazon or directly from their website.

7. Waste Free Kitchen Handbook by Dana Gunders  //  A compact, action-oriented book to help you reduce food waste in your kitchen. Bright graphics, step-by-step tasks, and plenty of recipe tips from this NRDC scientist (PS – catch Dana on Episode 17 of At The Table!)

8. Bamboo Dish Brush  //  I’ll be honest, I was skeptical about switching to this dish brush – I was worried it wouldn’t work as well or that it might scratch our dishes. But I’m happy to report it’s been AWESOME (and it’s already lasted nearly twice as long as our old plastic brushes with no end in sight!) Made from bamboo and BPA-free recycled plastic (and Full Circle is a certified B-Corp!)

9. Misto Olive Oil Sprayer  //  A DIY cooking spray canister! Fill it with olive oil, pump the pressure pump, and mist away. A wonderful, environmentally-friendly alternative to canned cooking spray.

10. Reusable Spray Bottles  //  I haven’t gotten a chance to test these specific bottles yet, but I’m ordering some for our homemade cleaning spray! We switched to a vinegar solution a few years ago and I’m excited to have a glass spray bottle for easier, more stylish cleaning.

11. S’well Water Bottle  (17 oz) //  I got one of these as a gift a few years ago, and I’m hooked. It keeps water cold FAR longer than other insulated bottles I’ve tried (if I put ice water in before bed, it’s ice cold in the morning) and it’s (weirdly?) the PERFECT size opening to drink out of. I use this daily and would absolutely buy another one. It’s starting to show some signs of wear on the color (although I tend to drop it. Like, a LOT) but I love that it fits in cupholders, doesn’t sweat, and has an airtight seal (I throw it in my bag all the time – no spills). They’ve also given $800k since 2015 to help UNICEF provide clean drinking water to low-access communities. I have the 17oz. bottle. Order on Amazon or directly from their site (students get an extra 20% off!)

12. American Values Tote Bag by Emily McDowell  //  Reusable tote bags are a great way to replace plastic bags at the store, and I LOVE this line from illustrator Emily McDowell (you might recognize her as the creator of Empathy Cards!) While you’re grabbing a tote bag, you should prooooobably also stock up on her mugs, post it notes, cards, and magnets.


graphic featuring a variety of photos of christmas gifts

Quick guide: (1) Hedley & Bennett Apron (2) Smith Teamaker Lord Bergamot Blend (3) S’well Water Bottle (4) Jacobsen Sea Salt (5) Jeni’s Ice Cream Cookbook and Ice Cream (6) Stasher Bag (7) Finex Cast Iron Skillet with lid (8) Ona Camera Bag (9) Diaspora Co. Turmeric (10) The Inspiralizer (11) Letterfolk Letter Board (12) Bee’s Wrap (13) Emily McDowell Tote Bag (14) Bob’s Red Mill Semolina Flour (15) Wild For Salmon wild + sustainable Alaskan Salmon

1. Hedley & Bennett Apron  // Hedley & Bennett makes the BEST aprons. I’ve had mine for a year and it still looks almost new (even after daily wear plus hundreds of photo shoots, recipe tests, spills, and washes). They have a ton of styles and everything is made in their LA production space. Order on Amazon or directly from their website.

2. Smith Teamaker Lord Bergamot  //  This artisan tea is really something special. Founded in Portland by Steven Smith (who also co-founded Stash and made tea for Tazo!) Smith teamakers put so much thought and care into these teas. The sachets, string, and tags are all biodegradable. A higher price point than the cheaper stuff we’re used to, but well worth the splurge for a special occasion. Their Lord Bergamot (like an elevated Earl Grey) is one of my favorites – order it on Amazon or directly from their website.

3.S’well Water Bottle  (17 oz) // I got one of these as a gift a few years ago, and I’m hooked. It keeps water cold FAR longer than other insulated bottles I’ve tried (if I put ice water in before bed, it’s ice cold in the morning) and it’s (weirdly?) the PERFECT size opening to drink out of. I use this daily and would absolutely buy another one. It’s starting to show some signs of wear on the color (although I tend to drop it. Like, a LOT) but I love that it fits in cupholders, doesn’t sweat, and has an airtight seal (I throw it in my bag all the time – no spills). They’ve also given $800k since 2015 to help UNICEF provide clean drinking water to low-access communities. I have the 17oz. bottle. Order on Amazon or directly from their site (students get an extra 20% off!)

4. Jacobsen Sea Salt  //  One of my FAVORITE artisan products, this sea salt is harvested in the Pacific Northwest and has the most beautiful texture and clean, pure flavor. Use it as finishing salt (texturally, I find it’s somewhere between classic kosher salt and large-flaked Maldon salt, also on this gift guide) Buy a big pouch or grab their pinch tins for smaller gifts (we give one to all our At The Table guests!) Order on Amazon or directly from their website.

5. Jeni’s Ice Cream  //  This ice cream is THE BEST, you guys – the Darkest Chocolate mayyyyyyy have changed my life forever. Order pints for delivery anywhere in the U.S. on their website (they ship in a big ol’ freezer box!) or grab her cookbook here and DIY it! Jeni’s is a certified B-Corp.

6. Stasher Bag  //  A dishwasher-safe, microwave-safe, sous-vide-safe alternative to plastic zip-top bags. Airtight, freezer-safe, easy to store. These might be my favorite of all our gift guide products – I buy them for EVERYBODY and they’re a great way to reduce plastic use. Order on Amazon or directly from their website.

7. Finex Cast Iron Skillet  //  Another Oregon-based company (and the subject of a past edition of at the table!) Finex makes some of my favorite cast iron skillets. Handcrafted at their Portland factory (see photos here!) this cookware is stunning and useful – and properly cared for, it will last forever. Order on Amazon or directly from their website.

8. Ona Camera Bag  //  Aside from my actual camera, this is my single favorite piece of photography equipment. I have The Bowery (pictured) and the larger Astoria bag, although they make all different shapes and sizes. These bags are SO well made (and I’ve put mine through the ringer!) Well worth the money. Order on Amazon or directly from their website.

9. Diaspora Co. Turmeric  //  I can’t wait to try this Turmeric! Diaspora Co. is a queer, woman-of-color owned business producing fresh, sustainable, single-origin turmeric that truly values transparency and their farmers. They even have a turmeric subscription available! Order on Amazon or directly from their website.

10. The Inspiralizer  //  I’ve jumped full-force on the spiralizer bandwagon (ZOODLES 4 EVER) and my spiralizer has become one of the most-used gadgets in my kitchen. I was worried I wouldn’t actually use it and it would just collect dust, but I use it all the time. I currently have this spiralizer from Paderno, but have also given The Inspiralizer (pictured) as a gift and I think it does a better job of gripping the counter so it doesn’t move. Order on Amazon or directly from their website.

11. Letterfolk Letter Board  //  I’m OBSESSED with my Letterfolk board. It’s well made, fun to use, and lovely to look at (it was the first thing I bought when I moved into the current LAAS office!) Order their small Poet board (pictured) on Amazon or browse their full line on their website (I have The Writer Oak!)

12.Bee’s Wrap  //  A sustainable alternative to plastic wrap or saran wrap in your kitchen – use your hands to warm the beeswax-coated sheets and they’ll stick to just about anything! Easy to clean and use – mine are just over a year old and still going strong. Handmade in Vermont. Order on Amazon or directly from their website.

13. American Values Tote Bag by Emily McDowell  //  Reusable tote bags are a great way to replace plastic bags at the store, and I LOVE this line from illustrator Emily McDowell (you might recognize her as the creator of Empathy Cards!) While you’re grabbing a tote bag, you should prooooobably also stock up on her mugs, post it notes, cards, and magnets.

14. Bob’s Red Mill Semolina Flour  //  I’m such a fan of Bob’s Red Mill, and their semolina is a great place to start exploring their product line! It’s perfect for making fresh pasta. Bob’s is employee-owned and based in Oregon. Order on Amazon or directly from their website.

15. Wild For Salmon wild, sustainable Alaskan salmon  // WFS is a dock-to-doorstep delivery service for Wild Alaskan Sockeye Salmon (and other delicious seafood!) Owned and operated by a family of fishermen, you can order wild, sustainable Alaskan Salmon caught aboard the Ava Jane. I personally know and love this team of fishermen – we even served their wild sockeye at our wedding! Order directly from their website.


Graphic with photos of a variety of kitchen equipment, all labeled with pink numbers and with a text overlay that reads "gifts for the home cook"

Quick Guide: (1) Hedley & Bennett Apron (2) Salt Cellar (3) Classic Chef’s Knife (4) Olive Oil Bottle (5) Immersion Blender (6) The Food Lab (7) Cuisinart Food Processor (8) Microplane (9) The Inspiralizer (10) Anolon Nonstick Pot (11) Salt Fat Acid Heat (12) Maldon Sea Salt (13) Banneton Proofing Basket (14) The Flavor Bible (15) Wild For Salmon wild + sustainable Alaskan salmon

1.Hedley & Bennett Apron // Hedley & Bennett makes the BEST aprons. I’ve had mine for a year and it still looks almost new (even after daily wear plus hundreds of photo shoots, recipe tests, spills, and washes). They have a ton of styles and everything is made in their LA production space. Order on Amazon or directly from their website.

2. Salt Cellar  //  Salt is one of the most important elements in cooking, which means it needs to be easily accessible. This swing-top salt cellar is my favorite thing. Easy to grab salt, looks beautiful on the counter, has a fun-to-swing-around-and-around lid.

3. Shun Classic 8-inch Chef’s Knife  //  Everyone needs a good chef’s knife! Shun is one of my favorite brands (I love the shape of their knife handles) and my Shun chef’s knife is still going strong after 6ish years (just keep it sharp!) For how often an avid cook will use it, it’s well worth the price. I love the 8-inch, and you can see some their other knives here.

4. Olive Oil Bottle  //  One of my most-used kitchen items: perfect to keep olive oil on the counter within easy reach without a big ol’ ugly bottle on the counter! Classy and functional.

5. Immersion Blender  //  EASILY the most-used gadget in my kitchen. Soups, pestos, sauces, smoothies, pancake batter – you name it, the immersion blender can do it. I even have a handy Immersion Blender 101 post to help you find new hand blender recipes!

6.The Food Lab by J. Kenji López-Alt  //  This isn’t just a cookbook: it is THE cookbook. Kenji focuses on the science – and the why – of our favorite classic recipes. An incredibly thoughtful and detailed cookbook that will quickly become your go-to reference in the kitchen. It’s also won basically every cookbook award there is – with good reason.

7. Cuisinart 14-Cup Food Processor  //  This food processor is just THE BEST – it can power through anything (and it comes with slicing and shredding discs for slicing and shredding things!) I’ve had mine for years and I’m still in love with its power, speed, and general looks-gorgeous-on-the-counter-ness.

8. Microplane  // ESSENTIAL. Zest citrus, freshly shave parmesan for your spaghetti, grate some nutmeg, etc. etc. etc. I use this DAILY.

9. The Inspiralizer  //  I’ve jumped full-force on the spiralizer bandwagon (ZOODLES 4 EVER) and my spiralizer has become one of the most-used gadgets in my kitchen. I was worried I wouldn’t actually use it and it would just sit and collect dust, but I use it all the time. I currently have this spiralizer from Paderno, but have also given The Inspiralizer (pictured) as a gift and I think it does a better job of gripping the counter so it doesn’t move. Order on Amazon or directly from their website.

10. Anolon 3.5-Quart Covered Chef’s Casserole Nonstick Pot  //  This pot has been a gift guide repeat for FOUR YEARS, and for good reason: I’ve had my Anolon for 4+ years, and it is STILL my favorite pot. It’s nonstick (but not Teflon!) and after years of cooking and whisking (with a WIRE WHISK, because I’m the worst) it’s only just starting to show signs of wear. Easy to clean – even after the messiest recipes (looking at you, mac and cheese!)

11. Salt Fat Acid Heat by Samin Nosrat  //  I don’t think it’s overdramatic to call this book a triumph. Painstakingly detailed (but easy to read and understand!) with beautiful illustrations and plenty of recipes that focus on the WHY and HOW of cooking. (PS – Read this book, and then watch the show on Netflix! The show, like the book, is incredible).

12. Maldon Sea Salt  //  Big, beautiful salt flakes. I love using Maldon salt to finish dishes or to add a salty bite to sweet things like fudge or chocolate chip cookies.

13. Banneton Proofing Basket  //  If you’ve tried my easy crusty French bread recipe, you know how much I love my proofing basket! This is a fun and simple way to let dough rise before baking. It leaves beautiful rings on the loaf (SUPER PROFESSIONAL!) and when I’m not using it for baking, I line it with a linen napkin and use it to store fruit or serve rolls and biscuits like a regular basket.

14. The Flavor Bible by Karen Page and Andrew Dornenburg  //  A comprehensive guide to everything you could ever want to know about flavor: basically, it’s a how-to manual to make anything taste amazing.

15. Wild For Salmon wild, sustainable Alaskan salmon  //  WFS is a dock-to-doorstep delivery service for Wild Alaskan Sockeye Salmon (and other delicious seafood!) Owned and operated by a family of fishermen, you can order wild, sustainable Alaskan Salmon caught aboard the Ava Jane. I personally know and love this team of fishermen – we even served their wild sockeye at our wedding! Order directly from their website.


graphic with a variety of images of christmas gifts with white text overlay that reads "stocking stuffers & gifts on a budget"

Fun fact: These gifts are all under $15 – and some are TOTALLY FREE! (Prices accurate as of press time)

Quick Guide: (1) Comments Have Been Disabled Mug (2) DIY Coupon Book (3) Bob’s Red Mill Semolina Flour (4) Salt Cellar (5) DIY Cookie Mix from Sally’s Baking Addiction (6) Homemade Crusty French Bread (7) Gnocchi Board (8) Handwritten Letter (9) Burt’s Bees Lip Balm (10) Feed the Resistance Cookbook (11) Microplane (12) Olive Oil Bottle (13) Stasher Bag (14) Start Where You Are Guided Journal (15) Calm the F*ck Down Adult Coloring Book (16) Maldon Sea Salt Flakes (17) Moleskine Journals (18) Black Tellicherry Peppercorns (19) Homemade Gingersnaps

1. Comments Have Been Disabled Mug by Emily McDowell  //  Another Emily McDowell product (do you sense a theme here?) Sometimes, your tea just tastes better when you drink it out of a quippy mug – and I love this “Comments Have Been Disabled” illustration. Check out her full line of mugs here.

2. DIY Coupon Book  //  When I was in college/in grad school/just getting LAAS off the ground, coupon books were (and still are!) my go-to Christmas gift. It’s easy to DIY and customize, and it doesn’t have to cost anything – but it’s still fun and meaningful. You can find some easy DIY tutorials (with printables!) from Lauren Greutman or Beauty & Bedlam, or write out your own and tie them together.

3. Bob’s Red Mill Semolina Flour  //  I’m such a fan of Bob’s Red Mill, and their semolina is a great, inexpensive place to start exploring their product line. Perfect for making fresh pasta. Bob’s is employee-owned and based in Oregon. Order on Amazon or directly from their website.

4. Salt Cellar  //  Salt needs to be easily accessible when you’re cooking, and this swing-top salt cellar is my favorite thing. Easy to get to the salt, looks beautiful on the counter, has a fun-to-swing-around-and-around lid. A high-quality gift (but at a low price point).

5. DIY Christmas Cookies In a Jar (with free printables!) by Sally’s Baking Addiction  // How amazing are these DIY Christmas Cookie Kits?? Sally over at Sally’s Baking Addiction is giving you TWO cookies-in-a-jar recipes (for Chocolate Peppermint Cookies and Christmas M&M cookies, OH MY) plus a totally free printable with all the tags and instructions so you can beautify your jars. Grab the full tutorial + printable tags here.

6. Homemade Crusty French Bread  // Bring me a loaf of great bread, and I’ll be your friend forever. Make a loaf of my trusty French Bread, let it cool, then wrap it in parchment paper and tie with a ribbon or some kitchen twine for the perfect (and cheap!) gift. Just be sure to gift it within a day of baking so the recipient can enjoy it while it’s fresh!

7. Gnocchi Board  //  This has been such a fun toy for me over the last few months! It’s just a few dollars, takes up basically no space, and lets you roll shallow grooves into homemade gnocchi or pasta.

8. Handwritten Letter  //  When was the last time you wrote someone a letter? And not just a generic “hi, happy holidays, thanks for blah blah blah” letter. A REAL, heartfelt letter (or a poem! or a comic book!) where you spill alllllll your feelings and tell people how much you love them. Dress it up with illustrations, stickers, ribbon, or any fun craft supplies you have lying around.

9. Burt’s Bees Lip Balm  //  Boring? Maybe. But essential! This lip balm is the best lip balm out of all the lip balm – I have one in every room of my house, in most of the drawers in my office, and in every bag I own.

10. Feed the Resistance by Julia Turshen //  This book is AWESOME (and compact!) It’s full of tasty recipes + ideas for getting involved to make your voice heard in politics and in your community. Proceeds are donated to the ACLU. (PS – Check out Julia’s interview on At The Table Podcast!)

11. Microplane  // ESSENTIAL. Zest citrus, freshly shave parmesan for your spaghetti, grate some nutmeg, etc. etc. etc. I use this DAILY.

12. Olive Oil Bottle  // One of my most-used kitchen items: perfect to keep olive oil on the counter within easy reach without a big ol’ ugly bottle on the counter! Classy and functional.

13. Stasher Bag //  A dishwasher-safe, microwave-safe, sous-vide-safe alternative to plastic zip-top bags. Airtight, freezer-safe, easy to store. These might be my favorite of all our gift guide products – I buy them for EVERYBODY and they’re a great way to reduce plastic use. Order on Amazon or directly from their website.

14. Start Where You Are by Meera Lee Patel  //  I used to write and journal ALL the time, but last year I got so busy with work that I fell in a rut and had a hard time getting back into it. This guided journal was the perfect way to ease myself back into the routine of writing every day – it has quick, easy prompts to get your mind moving (plus beautiful illustrations and quotes!)

15. Calm the F*ck Down Coloring Book by Sasha O’Hara  //  I buy these coloring books for basically everyone. Beautiful line drawings laced with plenty of swear words? Sign me up. It’s just a few bucks and is one of my favorite ways to de-stress when I need a reminder not to take life too seriously.

16. Maldon Sea Salt Flakes   //  Big, beautiful salt flakes. I love using Maldon salt to finish dishes or to add a salty bite to sweet things like fudge or chocolate chip cookies.

17. Moleskine Soft Cover Journals  //  These pocket-sized journals come in a three-pack – give the full pack as a gift, or wrap each individual journal in a bow to make it go a little further. Give the journals blank, or fill them out (just like writing a letter!) You can fill the pages with illustrations, reasons you love someone, short letters or poems – you name it.

18. Black Tellicherry Peppercorns  //  My favorite everyday black peppercorns! Use these in a pepper mill for fresh ground black pepper anytime you need it. The bag is huge and lasts for months. You can also divvy up the peppercorns between a few small mason jars and add a ribbon and tags to stretch them into a few separate gifts.

19. Homemade Gingersnaps (or any cookies!)   //  Cookies are ALWAYS a good idea – and they’re a great budget-friendly gift! I love these gingersnaps because they hold up well when you box them up, but use your favorite recipe(s), let the cookies cool completely, and package them up. Make sure to give the cookies within a day or two of baking so your recipient has time to enjoy them (and find some great DIY packaging ideas here!)


white text on a dark grey background that reads "gifts that aren't just stuff"

I know I’ve talked a big shopping game today, but I’d also like to take a moment to remember that during the holiday season, we (myself included) often and easily lose sight of the fact that we all already have SO MUCH.

It’s easy to hone in on gadgets and appliances and other stuff-that-takes-up-space when we shop, but there are also options for gifts that are useful, unique, and meaningful.

These are some of my favorite gift ideas for anyone looking to think outside the box and make your gift a little more meaningful.

EDIBLE GIFTS THAT BUILD A BETTER FOOD SYSTEM.

ICE CREAM. Order the BEST ice cream online from Jeni’s Ice Cream! Ships in a freezer box. Jeni’s uses no synthetic flavors or dyes, buys ingredients directly from a community of partner-producers, and is a Certified B Corporation.

GRASS-FED BEEF. Plus free-range organic chicken and heritage breed pork delivered to your door from ButcherBox.

SUSTAINABLE WILD ALASKAN SALMON. Caught by Captain Steve & the Wild For Salmon co. aboard the Ava Jane each summer in Alaska, flash frozen within hours of being caught, and shipped to your doorstep (we even served it at our wedding!)

SUSTAINABLE MAINE LOBSTER. Delivered to your doorstep by Get Maine Lobster. Read about their sustainability practices here.

FRESH BREAD & BREAD BAKING KITS. Order a loaf (or four!) of bread from New York’s Hot Bread Kitchen, a social enterprise that trains immigrant women to succeed in culinary jobs and provides business incubation programs to build a more equitable, diverse food industry. Their cookbook is in our gift guide this year, and we also can’t wait to try their mail-order gifts!

GIFTS THAT GIVE BACK.

KIVA MICROLOAN GIFT CARDS. When you buy a Kiva gift card, the recipient can lend its balance to one of thousands of global entrepreneurs. When the initial loan is repaid, you get the money back, and can invest it back into a whole new business! Kiva has a 98% repayment rate and has helped over 1.8 million borrowers worldwide start and sustain their own businesses. Lend as little as $25 to make a huge difference. Buy one gift card for each family member and spend an afternoon together choosing some incredible global entrepreneurs to support! You can also support the organization by shopping gifts made by Kiva artisans. 

DONATE AN ANIMAL. Heifer International works to end hunger and poverty worldwide, and their unique giving program lets you choose an actual animal (Goats! Water Buffalo! Alpacas!) to send to a community in need for eggs, milk, wool, and more. Families who receive donated animals in Heifer’s areas of work pay the investment forward by becoming community donors themselves. You can browse Heifer’s gift catalog to find a meaningful gift in one of their many areas of work, including animal donation, sustainable farming, and clean water support. You can also donate an animal to a rural community through Oxfam, which has a similar gift program!

FEED THE RESISTANCE by Julia Turshen.  This cookbook is AWESOME (and compact!) It’s full of tasty recipes + ideas for getting involved to make your voice heard in politics and in your community. All proceeds are donated to the ACLU. (PS – Check out Julia’s interview on At The Table Podcast!)

ADOPT AN ANIMAL THROUGH WORLD WILDLIFE FUND. When you buy a gift through World Wildlife Fund, your purchase supports WWF’s global conservation efforts. Choose an animal (or several) to adopt and receive an adoption kit with a certificate and a corresponding stuffed animal, or choose from a variety of animal-themed gifts (coloring books, mugs, bags, and much more!) whose proceeds support their work. They also have socks this year!

Looking for some kitchen-themed gifts that give back? Epicurious has a great list here.

HEY! I HEART YOU.

WOO! We did it!

You are THE ACTUAL BEST, and I am so grateful to you for reading Life As A Strawberry – whether it’s your first time here or you’ve been following from the beginning.

Thank you, thank you, THANK YOU for being here and being wonderful. I’m wishing you the drama-free-est of family gatherings, the strongest of cocktails, and the happiest of holidays ❤️

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