Make PERFECT Hard Boiled and Soft Boiled Eggs in the Instant Pot

Do you have an Instant Pot and don’t know where to start? I am still getting the hang of it, but I’ve mastered how to make PERFECT hard-boiled and soft-boiled eggs in the Instant Pot.

Disclosure: This post was sponsored by the American Egg Board and the Egg Nutrition Center. Thank you for supporting the brands that make this blog possible!

instant pot hard boiled eggs on a gray plate next to egg carton and shells

What Can the Instant Pot Do?

215,000+ Amazon customers purchased the Instant Pot on Prime Day alone. Now that it’s in everyone’s kitchen they are looking for new recipes to try.

The Instant Pot is a single appliance that does the job of seven (yes, seven!) different kitchen appliances. It can handle the tasks of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and a warming pot. Think of all those appliances taking up space in your kitchen that can be replaced by one.

New to using the Instant Pot? Learn about these seven tips for efficiently using your Instant Pot.

While I am still learning all the functions of the Instant Pot, the first technique I mastered was preparing hard and soft-boiled eggs.

infographic for cooking eggs in the instant pot

How Are Eggs Healthy?

One large egg has 6 grams of high-quality protein and all 9 essential amino acids. Nearly half the protein is in the yolk so don’t ditch the yolk!

Eggs were once avoided and criticized for their cholesterol content. However, the totality of scientific research has shown no or little effect between dietary cholesterol and cardiac outcomes or markers of heart disease risk in healthy individuals.

Government and health organizations have revised their dietary cholesterol recommendations. The 2015-2020 Dietary Guidelines for Americans place no daily limit on dietary cholesterol intake. Foods like egg yolks and some shellfish are higher in dietary cholesterol but not saturated fats making them a healthful choice along with healthy eating patterns.

Hard-boiled eggs are something I pretty much meal prep every week for myself. One large egg has varying amounts of 13 essential vitamins and minerals, including choline plus the antioxidants lutein and zeaxanthin, all just for 70 calories.

three hard boiled instant pot eggs on a gray plate next to the shells

Why the Instant Pot method works:

Now, I know making hard-boiled eggs on the stovetop is not too challenging, but this Instant Pot method makes it even simpler and in just 5 minutes, they are ready. Plus, there is a science behind why cooking eggs in the Instant Pot make them easier to peel. The reason according to Alton Brown is:

“Eggs that are quickly heated are easier to peel than eggs that are slowly heated, say in cold water brought to a boil. Fast cooking prevents the white from bonding so epoxy-like to the outer membranes. Since pressure steamers can generate temperatures between 230 and 250 degrees F it is suspected that this is actually why folks think they’re magic egg machines.” Also, thorough cooling eases peeling by allowing the proteins in the albumen to fully set and harden, thus preventing tearing.

instant pot sitting next to gray striped towel

How to Make Soft Boiled Eggs in the Instant Pot

Pour the water in and place the rack (trivet) in the bottom. Then sit the eggs on the rack in the Instant Pot in a single layer.

Cook for 3 minutes on high pressure. Once the timer goes off, quickly release the pressure.

Transfer the eggs to a bowl with ice and cold water until they are cool enough to hold in your hand.

Peel right away.

The Best Pressure Cooker Hard Boiled Eggs

If you want to make hard boiled eggs in the Instant Pot, pour the water in. Set the rack in the bottom. Place the eggs on the rack. Cook for 5 minutes using high pressure. Let the pressure release naturally for 5 minutes, then transfer to an ice bath. Peel once they are cool enough for you to hold.

Tips for Making

  • Make sure the eggs are in a single layer, do not stack them.
  • There is an accessory you can buy that is specifically for making eggs in the Instant Pot that may allow you to cook more at a time.
  • When you release the pressure, place a towel over the top. Also make sure the pressure cooker is away from cabinets so the steam doesn’t ruin them.

How Long Do Cooked Eggs Last?

Hard-Boiled Eggs will keep up to a week in your refrigerator. Make a few perfect hard-boiled eggs to create delicious recipes throughout the week.

cobb salad topped with hard boiled eggs made in the pressure cooker

A few ways I use hard-boiled eggs are:

  • Pair hard-boiled eggs with avocado and tomato. I usually just add a little salt and pepper, but when I’m looking to add an extra pop of flavor, I add everything but the bagel, sesame seasoning blend.
  • For a filling snack, try my version of a “quick deviled egg”. Scoop out the yolk, mix with hummus and fill back in the egg white.

Ways to Use Instant Pot Eggs

(source)

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Make PERFECT Hard Boiled and Soft Boiled Eggs in the Instant Pot

  • Author: Chef Julie Harrington, RD
  • Prep Time: 3
  • Cook Time: 5
  • Total Time: 8 minutes
  • Yield: 5
  • Method: Instant Pot

Description

Make PERFECT Hard Boiled and Soft Boiled Eggs in the Instant Pot EVERY. SINGLE. TIME.


Ingredients

Scale

Ingredients:
Eggs (up to as many that can fit in an even layer in your Instant Pot – do not stack)
1 cup water

Equipment:
Instant Pot with the rack


Instructions

Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.

For soft-boiled:
Set Instant pot on high pressure on manual 3 minutes. Quick release placing a towel over the valve. Quickly add eggs to a bowl with cold water and ice until cool enough to hold. Peel right away.

For hard-boiled:
Set Instant Pot on high pressure on manual 5 minutes. Natural release 5 minutes then use quick release placing a towel over the valve. Quickly add eggs to a bowl with cold water and ice until cool enough to hold. Peel right away.


Keywords: eggs, instant pot, meal prep

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Make PERFECT Hard Boiled and Soft Boiled Eggs in the Instant Pot #instantpot #protein #cookingtip #healthy #breakfast #snack #eggs
Make PERFECT Hard Boiled and Soft Boiled Eggs in the Instant Pot #instantpot #protein #cookingtip #healthy #breakfast #snack #eggs

Zucchini Bread Smoothie

This Zucchini Smoothie tastes exactly like your favorite veggie bread! Only 8 ingredients needed for a full on powerhouse in a glass!

zucchini smoothie in a small glass with straw next to diced zucchini

This smoothie literally does taste like zucchini bread. When I took the first sip of this smoothie, my tastebuds could identify every single flavor that was blended together.

We pretty much have all heard of adding leafy greens to smoothies but have you considered veggies like zucchini. I recently started adding this vegetable to my smoothie with the plethora I’ve been picking up from the farmer’s market.

The other recipe that I run to when I have too many zucchini on hand is my chocolate chip zucchini bread, which I’m sure everyone has tried at some point (there’s also a gluten free version). One thing I really love about this smoothie is that it’s healthy, but its taste is absolutely delicious!

Don’t let the green color be a turn-off. Actually, most green smoothies are the ones with the best nutrition profiles!

For the future when you need a savory zucchini side dish try these Zucchini Carrot Fritters.

green zucchini smoothie on a board next to white towel and diced zucchini pieces

Healthy Zucchini Smoothie Ingredients

Check out all of the vitamins, minerals, and antioxidants that are packed in every glass you make!

Banana: rich in potassium and fiber
Zucchini: vitamins C and A, potassium, folate, and fiber
Spinach: potassium, magnesium, and vitamins B6, B9, and E, high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium
Walnuts: rich in omega-3 fats, protein, copper, manganese
Cinnamon: polyphenol antioxidants
Ginger: anti-inflammatory and antioxidant properties
Orange Zest: fiber, vitamins, and polyphenols

Smoothie Meal Prep Tips

If you are a beginner at making smoothies, I recommend starting with baby spinach. It’s a neutral veggie that blends well. Honestly, if you are using nut butters, protein powder, and/or berries; all of those ingredients overpower the taste of the spinach. You can’t even tell it’s in there!

PRO TIP: After you open your spinach (the kind in the plastic containers from the store) place a paper towel on top. This keeps the condensation from the lid off the greens and makes it stay fresher a little longer.

Chop and steam your zucchini before adding it to your smoothie. Not only does it blend better this way, but your body can absorb more nutrition. When you steam the zucchini, it breaks down the cell wall and opens up the micronutrients, which makes it easier for your body to absorb and digest.

Transfer the steamed zucchini to a parchment-lined baking sheet and place it in the freezer (this is also a good tip for berries too). Once they are frozen, place them in small plastic bags so you can easily toss them in the blender the next time you go to make a smoothie.

You can watch the video for all of the smoothie tips if you want!

healthy zucchini smoothie in a small glass with paper straw next to diced zucchini pieces
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Zucchini Bread Smoothie via Chef Julie Harrington, RD @ChefJulie_RD #zucchini #zucchinibread #smoothie

Zucchini Bread Smoothie

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Drinks
  • Cuisine: American

Description

Zucchini bread in smoothie form, while adding in extra veggies!


Ingredients

Scale
  • 1 small banana (frozen)
  • 1/2 cup zucchini (chopped, steamed, and frozen)
  • 1 cup baby spinach
  • 1 tablespoon walnuts, chopped (or 1 tablespoon Pamela’s Nut Flour Blend)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon orange zest
  • 1 cup unsweetened vanilla almond milk (or milk of choice)

Instructions

  1. In a blender, combine all ingredients. Blend until smooth and creamy.
  2. For a thicker consistency, add ice. For a thinner consistency, add water.

Keywords: smoothie, drink

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Other recipes you may enjoy

Best Classic Beef Chili Recipe

Are you ready to enjoy the best classic beef chili you have ever tasted? Made with hearty ingredients like ground beef and beans, and full of flavor from our chili seasonings. 

classic beef chili made with ground beef topped with avocado next to cheese and tortilla chips

This recipe was originally created for the Beef Throwdown with New York Beef Council

I love a good bowl of chili, but depending on where you live, chili can look a little different. So I decided to take it back to the good ole’ days and create a classic beef chili that has those traditional flavors, heartiness, and simple ingredients. 

In case you are wondering, this is actually a healthy beef chili recipe and is packed full of protein. Obviously ground beef plays a big part, but the black beans and pinto beans are a good source of plant-based protein too. 

Beef is a great source of iron and helps with muscle maintenance, growth, keeps you fuller because of the protein content, and is full of vitamins and minerals, including creatine.

One of my favorite things about this homemade chili is that it requires pantry staples. This means you probably already have most of the ingredients on hand so you may not even have to make a trip to the store!

Classic Beef Chili Ingredients

Protein: ground beef, black beans, pinto beans

Spices: salt, garlic (minced and powder), chili powder, cumin, oregano, salt

Veggies: carrots, onion, fire roasted crushed tomatoes, tomato paste, jalapeno

Liquids: olive oil, beef, or chicken broth

Toppings: sour cream, cheese, avocado, chives, tortilla chips

How to Make this Ground Beef Chili Recipe with Beans

Heat a large stock pot or Dutch oven over medium-high heat, then add the oil. Once the oil is hot, add the ground beef and salt. Brown the beef until it’s no longer pink. 

Drain off the grease, but keep 1 to 2 tablespoons in the pot. Set the cooked ground beef to the side for now. 

Add the diced onions and carrots, allow them to cook just until softened. 

Place the jalapeno and garlic in, continuing cooking for another 2 minutes. 

Sprinkle in the remaining spices, and stir to combine. Then add the tomato paste and stir until the veggies are coated and saute for 2 more minutes. 

Pour in the roasted tomatoes and broth. Be sure to scrap the bottom when stirring to remove any bits that are stuck. 

Stir in the beans and cooked beef, then bring the chili to a low simmer. 

Cover and let it cook on low heat for at least 45 minutes. Chili is really great and flavorful when it cooks for at least 2 hours, so if you have the time, let it go longer. 

Stir occasionally. If you find that it is becoming too thick, you can add a little water or broth. 

Serve with your favorite toppings! 

ground beef chili in a bowl topped with tortilla chips, avocado, cheese, chives, and sour cream

What Beef Can Be Used in Chili? 

Because I was going for a classic recipe I chose ground beef, but there are tons of varieties of beef chilis. Here are a few cuts that are more popular:

  • Brisket – if you like corned beef or pastrami you would like brisket chili
  • Beef Chuck – because this cut is a little tougher, this is best for slow cooker chili
  • Meat from boneless short ribs – these are cheaper than bone in ribs

How to Store Healthy Beef Chili

Allow the chili to cool completely before transferring it to an airtight container and refrigerate. It will stay fresh for up to 4 days. 

To freeze, place the chili in a freezer-friendly container and store for up to 2 months. You can also freeze in single-serving portions to make meal prep easier. If you want to reheat the full batch, store the chili flat in a plastic bag to save space in the freezer. 

classic ground beef chili and beans in a red bowl topped with garnishes

Hosting a Chili Bar Party 

If you want to let your guests do the work or allow them to customize their chili to their liking try a chili bar. 

Simply make the chili then set it out, along with all of the toppings. You could also transfer the chili to a slow cooker and place it on warm if you wanted to set up a table with all of the ingredients. 

Chili bars are great for parties and game days, plus you hardly have to worry about entertaining full time! 

Chili Bar Topping Ideas  

  • Sour cream 
  • Greek yogurt 
  • Cheddar cheese 
  • Sliced jalapenos 
  • Pico de gallo 
  • Tortilla crunchies 
  • Oyster crackers 
  • Chives 
  • Hot sauce
  • Diced onions
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ground beef chili in a bowl topped with tortilla chips, avocado, cheese, chives, and sour cream

Classic Chili with Ground Beef

  • Author: Chef Julie Harrington, RD
  • Yield: 68 servings 1x

Description

Are you ready to enjoy the best classic beef chili you have ever tasted? Made with hearty ingredients like ground beef and beans, and full of flavor from our chili seasonings. 


Ingredients

Scale

1 teaspoon olive oil

1 ½ pounds ground beef

2 teaspoons salt

1 medium onion, diced

4 carrots, peeled and finely diced

1 jalapeno, finely minced (optional)

4 cloves garlic, minced

2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon oregano

1 teaspoon garlic powder

4 tablespoons tomato paste

1 (28-ounce) can fire roasted crushed tomatoes

2 cups beef or chicken broth

1 (14-ounce) can black beans, drained and rinsed

1 (14-ounce) can pinto beans, drained and rinsed

Toppings: sour cream, cheese, avocado, chives, tortilla chips, etc.


Instructions

  1. Heat a large Dutch oven or pot over medium high heat. Add oil and let heat to medium high heat. Add the ground beef, breaking into small crumbles with a wooden spoon. Add salt and continue to cook until beef have browned and fully cooked.
  2. Drain beef draining off most of the fat, but reserve 1-2 tablespoons in the pot. Add the onions and carrots. Sauté until soft. Add the jalapeno and garlic. Continue to sauté for another 1-2 minutes or until fragrant.
  3. Add the chili powder, cumin, oregano, and garlic powder. Stir to combine. Add the tomato paste and stir to coat the vegetables. Sauté for about 2 minutes.
  4. Pour in the fire roasted tomatoes and broth, scraping the bottom of the pan to lift anything that started to stick.
  5. Stir in the beef, black beans, and pinto beans.
  6. Bring chili to a low simmer. Cover the pot and allow to simmer on low heat for at least 45 minutes (ideally up to 2 hours to really develop the flavors!) Keep checking and stirring the chili every so often. If the chili becomes too thick, thin with additional broth or water.
  7. Top with your favorite topping and enjoy!

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More Soups, Stews, and Chilis to Try:

Beef and Barley Soup

Cozy up to a bowl of Beef and Barley Soup. Not only can you add layers and layers of flavors, but they also can be balanced nutritionally.

Beef & Barley Soup in a white bowl garnished with parsley

I am on a total soup and stew kick lately. Mainly because I can cook once and eat all week.

I am teaching three cooking classes this week, so cooking all day at work, the last thing I want to do when I get home it to cook again and wash more dishes!

What is Hulled Barley?

Aim to add more whole grains in soups and stews when you can. Barley is a fantastic whole grain. I chose to use hull-less barley. This type of barley has an outer hull that’s so loosely attached to the kernel that it generally falls off during harvesting. This cuts down on processing and ensures that all of the bran and germ are retained.

Ingredients for Beef and Barley Soup 

all-purpose flour

Veggies: celery, carrots, garlic, kale, onion

Spices: salt, pepper, oregano, parsley

beef chuck roast – trim the fat if needed and dice into bite size pieces

olive oil

red wine

tomato paste

beef broth

water

hulless barley

kale

fresh parsley

top shot of hulled barley soup in a white bowl with a garnish next to dishtowel

How to Make Hulled Barley Soup 

Once you have trimmed and diced the beef, add the flour, salt, and pepper to a shallow bowl or dish and dredge each piece. Shake off the excess flour if needed. 

Add the olive oil to a large pot and heat over medium-high heat. 

Brown the beef, turning as needed. You will need to do this step in batches because you don’t want to overload the pot. Once the meat has finished browning, remove and set aside. 

Add the carrots, celery, diced onions, garlic, and oregano. Stirring occasionally, cook the veggies until they are soft. 

Pour in the red wine to deglaze the bottom of the pot, scraping the brown bits. Simmer and reduce the red wine by half. Add in the tomato paste and stir. 

Place the beef back in the pot, and add the water and broth. 

Bring it to a boil then add the hulled barley. 

Turn the heat down low, and simmer for 45 minutes. The meat should be tender and the barley should be cooked all the way through. 

Be sure to stir it occasionally; this will keep the barley from sticking together. 

Once the soup is done, remove the pot from the heat and the kale. Season with salt and pepper! 

My Barley Soup is Too Thick, What Do I Do? 

If you find that the soup is too thick for your liking after it is done simmering, add some more water until it reaches a consistency you are happy with. 

Tips for Making and Storing 

  • Be sure to add the kale while the soup is still hot so it will wilt. 
  • Store in an airtight container in the refrigerator up to 5 days. 
  • This barley soup is great for freezing. Let it cool completely before placing it in the freezer. To serve again, reheat on the stovetop over low heat until it is warm all the way through. 

Soups are great! Not only can you add layers and layers of flavors, but they also can be balanced nutritionally. Any good soup starts with mirepoix. I like to use dry herbs and spices in my soup recipes because you are able to add them during the cooking process, as they can stand up to the heat. 

Beef & Barley Soup in bowls with a white and blue striped napkin

This beef and barley soup may take a little longer to prepare, but it’s worth the wait.

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Beef and Barley Soup

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Stove Top

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lb boneless beef chuck roast, fat trimmed off and cubed
  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 cup red wine
  • 3 tablespoon tomato paste
  • 4 cups low-sodium beef broth
  • 4 cups water
  • 3/4 cup hulless barley
  • 4 cups kale, spines removed and roughly chopped
  • 1 tablespoon fresh parsley, chopped

Instructions

In a shallow dish combine flour, salt, and pepper. Dredge the beef cubes with flour, shaking off excess flour. 

Heat the olive oil in a Dutch oven (or large pot) over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown, turning as needed. Do this in 2 or 3 batches, to not crowd the pot. Remove the meat from the pot and set aside.

In the same pot, add the chopped onion, carrots, celery, garlic, and oregano. Cook the vegetables until soft, about 5 minutes, stirring occasionally. 

Deglaze the pan with red wine scraping the fond (the brown bits) from the bottom of the pan. Let simmer and reduce red wine by half. Add tomato paste and stir to coat the vegetables.

Add beef back to the pot with water and beef broth. Stir to combine.

Bring to a boil, add barley and turn down to a simmer for 45-50 minutes, until meat is tender and barley is cooked through. Stir occasionally so the barley won’t stick together. If you find that too much liquid has evaporated or the soup is too thick add more water as necessary until you get the desired consistency.

Remove soup from heat and stir in the kale while the soup is still hot to wilt. Season with salt and pepper, as needed. 

Garnish with parsley, if using.


Notes

If you do not want to use wine, deglaze with additional beef broth.

Keywords: barley, beef, soup, batch cooking, meal prep

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Cranberry Relish

With just five simple ingredients this Cranberry Relish will add a pop of color and a side dish full of nutrients that will be a great addition to the table at any holiday gathering.

a small bowl of cranberry relish next to lemon, garnish, and single cranberries


With Thanksgiving just a few days away, everyone is finalizing their Thanksgiving Day menu. Thanksgiving dinner is all about timing. What needs to be in/out the oven or stovetop. I am always a fan of the menu items that can be made ahead of time so you don’t have to worry about factoring that in the day of the festivities.


This recipe is inspired by one of my friend’s aunt’s recipe. (Hi Steph!) I was scrambling last week to get a menu together for my Thanksgiving cooking class at work. I’ve been teaching multiple Thanksgiving Day-themed cooking classes for work the past 3 years now. I get a lot of the same people attending the classes, so I didn’t want to repeat any previous recipes used in class.


I tend to catch up with family and friends on my way to and from work in the car. Whoever invented Bluetooth, thank you! I was chatting with Steph on my way home from work and I mentioned how I didn’t know what I was making yet for my class the next day. She was told me about her Aunt’s cranberry relish recipe that her family goes crazy for every year. What I really loved about it was it was only a few simple ingredients and everything goes right into a food processor. Plus, it is a recipe that can be made ahead of time. I did tweak the original recipe to make it healthier.

Cranberries: What’s So Great About Them?

I’m so glad you asked! Cranberries are actually full of antioxidants known as PACs, which may help reduce inflammation related to chronic diseases and aging.

A cup of fresh cranberries is a great source of fiber and Vitamin C, but the downside is that they only come into season during the fall.

The good news is that you can buy up several bags of fresh cranberries and freeze them to have year-round!


Also, research indicates that consumption of flavonoids in foods and beverages may decrease the risk of atherosclerosis.

In vitro and in vivo experiments with flavonoids demonstrate that flavonoids are dietary antioxidants and inhibit LDL oxidation, inhibit platelet aggregation and adhesion, inhibit enzymes involved in lipid and lipoprotein metabolism that affect the immune response to oxidized LDL and their uptake by endothelial macrophages, may induce endothelium-dependent vassorelaxation, and may increase reverse cholesterol transport and decrease total and LDL cholesterol.

Cranberries contain both hydroxycinnamic acids and flavonoids. The cranberry flavonoids belong to three groups: anthocyanins, flavonols, and proanthocyanidins, which make cranberries a great addition as part of a heart-healthy diet. Source: The Cranberry Insitute.

infographic describing the health benefits and nutrition of cranberries

What You Need For Cranberry Relish

  • fresh cranberries
  • lemon
  • pineapple rings – I am using canned with the juice drained, you can use fresh if you would like.
  • sugar
  • honey

How To Make Cranberry Relish

Add the cranberries to the food processor and pulse until they begin breaking down. Depending on the size of your food processor you may have to do this in batches.

Slice the lemon into wedges and remove the seeds. Add the wedges, with the peel on, to the processor and pulse just until it breaks down.

Then add the sugar, honey, and pineapple rings. Continue pulsing until the relish reaches your desired consistency.

Can You Make Cranberry Relish with Nuts?

Yes! Because I recommend chilling cranberry relish overnight so all of the flavors come together, fold them in just before serving. Pecans and walnuts pair well with cranberry dishes, but you can add any variety of nuts.

I like smaller pieces, so if you have whole pecan or walnuts chop you can chop by hand or throw them in a food processor for a few pulses.

close up of cranberry relish made with real cranberries next to lemon half

What’s the Difference Between Cranberry Sauce and Cranberry Relish?

Relish is made with raw ingredients that are blended together then chilled. Traditionally cranberry sauce is actually cooked (unless you are eating it from the can) and is much sweeter.

Can You Use Frozen Cranberries?

You can use frozen, just know the flavor is much more muted, but that’s usually the case when you swap frozen fruits and veggies for fresh.

Be sure you allow for some additional time so they can thaw completely. Then drain the cranberries to remove the excess liquid.

Cranberry Relish Serving Suggestions

In case you were wondering, here are some of the popular ways cranberry relish is served.

  • As a holiday side dish
  • Over Brie or cream cheese
  • With crackers – you could use a salty variety or graham crackers for a sweeter version
  • Topping – use the leftover to top off your pancakes, waffles, or yogurt bowls

How Long is Cranberry Relish Good For?

You can store it in the fridge for up to 5 days. This also means you can make it ahead of time if you are prepping for holiday meals to ease the stress! 

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Cranberry Relish

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 10 1x
  • Category: side dish

Ingredients

Scale
  • 1 (12 oz) bag fresh cranberries
  • 1 lemon
  • 1 (20 oz) can pineapple rings, juice drained
  • 1/4 cup sugar
  • 1/4 cup honey

Instructions

  1. Place cranberries in a large food processor and pulse to begin to break down the cranberries.
  2. Cut lemon into small wedges and remove any seeds. Add the whole lemon to the food processor with the cranberries (do NOT remove the peel). Pulse to begin to break down the lemons with the cranberries.
  3. Add pineapple, sugar, and honey. Pulse to reach desired consistency.
  4. Let chill overnight to allow the flavors to come together.

Notes

*If using frozen cranberries, let thaw completely and drain to remove any excess liquid before preparing this recipe.

Keywords: cranberry relish, cranberry, side dish, thanksgiving, holiday

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
two image collage of cranberry relish with text overlay

Roasted Maple-Mustard Glazed Brussels Sprouts

Roasted Maple Mustard Brussels Sprouts have just enough tang and the right amount of sweetness! The perfect side dish that pairs well with just about any meal! 

close up of maple mustard glazed brussels sprouts in a white bowl

Some people may turn their nose up at the thought of Brussels sprouts, but honestly, they just need to try cooking them a different way! The maple mustard glaze brings in so much flavor, adding a twist to just regular roasted sprouts. 

With the holiday season just around the corner, these become a staple around our house. Once you try them I promise you will be eating this delicious side dish all year long! 

Because this is a sheet pan recipe, it’s easy to make and almost hands off! So while these are great during the week, you can easily double or triple the recipe to feed a larger crowd without much more prep work.

Why I Love Brussels Sprouts

For starters, brussels sprouts are packed full of nutrients and rich in Vitamin K and Vitamin C. They also contain an antioxidant called kaempferol, that may help to reduce inflammation and promote a healthy heart. 

If you aren’t a seafood lover, double up on your Brussels because they are one of the best plant-based sources of omega-3s! 

So besides all of the amazing health benefits, Brussels sprouts can be cooked in so many ways which makes them really versatile in the kitchen.  Simply changing out the sauce, glaze, or seasoning offers a whole new side dish. Let’s not forget they are great in salads when they are shredded too! 

top shot of roasted maple mustard brussels sprouts in a white bowl

Ingredients for Maple Mustard Brussels Sprouts 

lemon juice

Dijon mustard

maple syrup

olive oil

salt and pepper

Brussels sprouts

How to Make Roasted Maple Mustard Brussels Sprouts 

Prep your baking sheet by spraying it with non-stick spray or using parchment paper and preheat your oven to 400 degrees. 

Whisk together the lemon juice, mustard, maple syrup, oil, salt, and pepper in a large bowl. 

Once you have halved and trimmed the Brussels sprouts, mix those in and stir until they are fully coated. 

brussels sprouts roasted with a maple mustard glaze in a white bowl

Pour the mixture in an even layer onto the baking sheets. You can drizzle the remaining glaze over if there’s any left in the bowl. 

Roast for about 30 minutes or until the brussels are tender and caramelized. Stir them occasionally or flip with a spatula half way through. 

Can You Use Frozen Brussels Sprouts? 

You can if that’s all you have. Allow them to thaw completely before roasting.

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roasted brussels sprouts in a white dish

Roasted Maple-Mustard Glazed Brussels Sprouts

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4
  • Category: side dish
  • Method: roasting

Ingredients

Scale
  • 1 1/2 tablespoons lemon juice
  • 2 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons maple syrup
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  • 2 lbs. Brussels sprouts, halved and trimmed

Instructions

  1. Preheat oven to 400 degrees F. Prepare a large baking sheet with cooking spray and set aside.
  2. In a large bowl, whisk together the lemon juice, Dijon mustard, maple syrup, olive oil, and salt and pepper.
  3. Mix in the Brussels sprouts until they are fully coated. Pour the Brussels sprouts on an even layer on the baking sheet, drizzling any remaining glaze on top.
  4. Roast for 25-30 minutes, stirring occasionally. Brussels sprouts should be tender and caramelized to your desired doneness.

Keywords: Brussels sprouts, roasting, vegetable side dish

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
close up of roasted brussels sprouts with a maple mustard glaze with text overlay

Strawberry Rhubarb Crisp with Streusel Topping

This ​​Strawberry Rhubarb Crisp is an easy fruit dessert that can be made year-round and what makes it even better is the oat streusel topping! 

strawberry rhubarb crisp on small white plate next to baking dish and whole strawberries

Normally we see fruit desserts throughout the spring and summer seasons, but Strawberry Rhubarb crisp can truly be made any time of the year! 

Both of these fruits are filled with antioxidants and packed full of vitamins and nutrients that have anti-inflammatory properties and have been shown to decrease risks of certain diseases. 

Did you know that frozen fruit is just as healthy as fresh? Fruits are picked and frozen at peak ripeness, and studies show that they retain a comparable vitamin, mineral, and phytochemical content to their fresh counterparts.

If you love recipes that have a crisp topping, don’t leave before you check out my Almond Pear Crisp for Two!

Crisp, Cobbler, Crumble: What’s the Difference?

Sometimes these terms are used interchangeably but there is actually a difference! All of these types of recipes usually contain fruit, but it’s the topping that makes the difference! 

A cobbler typically has a doughy, biscuit-like topping. When you think of cobblers you are probably thinking about your grandma’s traditional recipe that has been passed down for ages! 

Crumbles are more like a streusel topping, but they don’t contain any oats. 

If it’s a true crisp, it will definitely have oats in the topping! 

ingredients for strawberry rhubarb crisp

What You Need to Make Strawberry Rhubarb Crisp with Streusel Topping


For the filling:

fresh strawberries

rhubarb 

granulated sugar – you can also swap this for coconut or maple sugar

cornstarch

lemon juice

salt

For the topping:

light brown sugar

old-fashioned rolled oats – Bob’s Red Mill is a great option! 

whole-wheat pastry flour

unsalted butter – be sure to set it out in time so it can soften up

How to Make a Crisp with Strawberries and Rhubarb 

Go ahead and preheat your oven to 350 degrees and spray your baking dish with non-stick cooking spray. 

diced strawberries and rhubarb in a white mixing bowl

In a large mixing bowl, combine granulated sugar, lemon juice, cornstarch, strawberries, rhubarb, and salt. Stir together then transfer the mixture to your baking dish. 

strawberry rhubarb mixture in baking dish before topping has been added

Now let’s make the streusel topping! 

In a medium bowl, add the oats, flour, brown sugar, and 4 tablespoons of butter. Stir it all together until it’s combined well. Add additional butter ( one to two tablespoons) if it seems too dry. 

top shot of streusel top in glass mixing bowl

Crumble the topping over the mixture into a baking dish. 

Bake until the top of the crisp is golden, which will take about 35 to 50 minutes. 

Once it has finished baking, let it cool on a wire rack before serving. 

You can serve it warm or at room temperature! 

close up of strawberry rhubarb crisp in white baking dish next to bowl of strawberries

What If I Don’t Have Whole Wheat Pastry Flour?

A nice substitute when you don’t have whole wheat pastry flour is a 1:1 ratio of all purpose flour and whole wheat flour. 

strawberry rhubarb crisp on small white plate next to fork and strawberries

Crisp Topping and Serving Suggestions

This strawberry rhubarb crisp is perfect just the way it is, but here are some great ideas for serving and other variations

  • Serve with a scoop of your favorite vanilla ice cream 
  • Add a dollop of my Homemade Coconut Whipped Cream
  • Sprinkle some nuts into the streusel topping for a nice crunch

Can This Recipe Be Made Vegan Friendly? 

Sure! To make this crisp vegan, simply use a plant based butter!

Need a Gluten Free Option?

If you want to make the topping using gluten free ingredients, make sure the oats are gluten free and swap the pastry flour or almond flour instead! 

strawberry rhubarb crisp after baking next to whole strawberries

Can You Use Frozen Strawberries and Rhubarb? 

If you want to make this fruit crisp and you don’t have a chance to grab fresh strawberries and rhubarb, or maybe they are out of season you can use frozen instead. 

Be sure that the fruit is thawed completely and drained so that the crisp does not come out soggy from the excess liquid.

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strawberry rhubarb crisp on small white plate next to fork and strawberries

Strawberry Rhubarb Crisp with Streusel Topping

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 6
  • Category: dessert
  • Method: bake

Description

This ​​Strawberry Rhubarb Crisp is an easy fruit dessert that can be made year round and what makes it even better is the oat streusel topping! 


Ingredients

For the filling:
3 cups quartered fresh strawberries
3 cups sliced fresh rhubarb or thawed frozen rhubarb*
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
¼ teaspoon salt

For the topping:
½ cup lightly packed light brown sugar
½ cup old-fashioned rolled oats
⅓ cup whole-wheat pastry flour
4–6 tablespoons unsalted butter, softened


Instructions

  1. Preheat the oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray.
  2. In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and salt, transfer to the prepared baking dish.
  3. To prepare topping: Combine brown sugar, oats, flour, and butter (starting with 4 tablespoons of butter) in a medium bowl; stir until thoroughly combined. If mixture seems to dry, add additional 1-2 tablespoons of butter. Crumble the topping evenly over the strawberry-rhubarb mixture.
  4. Bake the crisp until the topping is golden, 35 to 40 minutes. Cool on a wire rack for 5 minutes; serve warm or at room temperature.

Notes

  • If using frozen rhubarb or strawberries, thaw then be sure to drain any excess liquid.

Keywords: crisp, strawberry, rhubarb, summer dessert, dessert

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Rustic Apple Galette

Get creative with apples this season and switch it up by making this Rustic Apple Galette.

slice cut out of an apple galette

We are all creatures of habit. When I have apples on my grocery list, I walk straight to the produce department and pick the same few apple varieties each time. When I was in culinary school, it really opened my eyes to exploring new foods. I’m not just talking about unique foods, but rather some of the everyday foods that we don’t necessarily take advantage of. The majority of grocery stores carry over six varieties of apples at a time. When I was a supermarket dietitian, during the fall season, I’ve seen even up to 15 varieties taking up a spot in the produce department.

It’s not just apples to apples. Different apples contain different tastes, culinary uses, and may even ripen at different times during the season. Here are some apple varieties to look out for and ways to use them in the kitchen.

Best apples for making applesauce:

  • Pink Lady
  • Granny Smith
  • Braeburn

The best apple for making tart applesauce is a Pink Lady (for a tangy-sweet flavor) or, depending on taste, you could opt for a true tart variety like Granny Smith. Unless you have a high-powered blender, be sure to peel the skin prior to cooking. Add a hint of sweetness without added sugar, by sweetening applesauce with cinnamon.

Best apples for baking:

  • Granny Smith
  • Pink Lady
  • Golden Delicious
  • Fuji

There are a few! Apples on the sweeter end of things are a good choice, as their higher sugar content means you can go a bit lighter on added sugars in the recipes. If you want your apples to maintain a bit of crispness, look for firmer apples that will maintain texture under the heat.

Best apples for salads:

  • Honeycrisp
  • Pink Lady
  • Fuji
  • Jazz
  • Empire

For salads, you’ll want a crunchy apple that doesn’t brown too quickly when sliced or chopped.  Honeycrisp, Pink Lady, Fuji, Jazz, and Empire apples have bright white flesh that resists browning when cut.

Best apples for stuffing:

  • Pink Lady
  • Golden Delicious

Looking for a balance of sweet and savory in your stuffing recipe? Both Pink Lady and Golden Delicious varieties make a great addition to savory stuffing with their firm texture and sweet/tart flavor.

Best apples for making galettes:

  • Golden Delicious
  • Pink Lady
  • Honeycrisp
  • Golden Delicious
full apple galette on a piece of parchment paper with a slice cut out

What is a galette?

A galette is a French term for round or freeform crusty cakes. The fillings can be made with both sweet or savory ingredients.

The best apples to use for making an apple galette is one that is sweet and tart that holds up exceptionally well to heat, like pink lady, fuji, or honey crisp. If you are looking for a little extra tartness, using Golden Delicious apples is a great way to go too.

apple galette with a slice removed and a knife

Next time apples are on your grocery list, I challenge you to choose a different apple variety than your typical choice.

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Rustic Apple Galette

  • Author: Chef Julie Harrington, RD

Ingredients

Scale

For the crust:
¾ cup white whole-wheat flour
2/3 cup all-purpose flour
½ tablespoon sugar
½ teaspoon salt
1/3 cup unsalted butter (5 tablespoons), cut into ½ inch pieces
3 tablespoons low-fat milk
¼ cup plain Greek yogurt

For the filling:
3 apples, peeled and thinly sliced (choose a firm, sweet and tart variety, like Pink Lady)
2 tablespoons white whole-wheat flour
2 tablespoons maple syrup
2 tablespoons lemon juice
1 teaspoon lemon zest
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger

1 large egg white, lightly beaten
(optional) 1 teaspoon sugar


Instructions

  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. Unwrap dough and place on a floured surface. Roll out dough to a 15-inch circle. Place the dough on the baking sheet. Evenly, spoon the apple mixture onto the dough, leaving a 2-inch border around the edges.
  3. Fold the edges of the dough over the apples. Brush edges with the whisked egg white. Sprinkle with sugar, if using.
  4. Bake for 25-30 minutes until the crust is golden brown. Let cool for at least 20 minutes before cutting. Cut into 8 wedges.

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This recipe was originally posted in the November 2018 issue of Today’s Dietitian.

FAQ:

Do I have to make a homemade crust?
Nope! You can definitely skip that step and use a pre-made pie crust.

What other fruits would work well in this recipe?
Any fruits that don’t have too much moisture. Pears, plums, and peaches work well in galettes.

What savory flavor combinations would you try?
I developed a savory root vegetable galette for the American Pecan Council that was delicious!

Other recipes you may enjoy

Roasted Sweet Potato Kale Salad

Salads don’t have to be boring! By adding cooked and raw elements like in this Roasted Sweet Potato Kale Salad can elevate any salad experience.

Roasted Sweet Potato Kale Salad in wooden bowl with wooden serving spoons

There is nothing worse when trying to enjoy a kale salad and your jaw becomes numb with all the chewing. It’s most likely that the kale wasn’t treated properly. Kale is very fibrous, but the simple technique of massaging kale can change your whole kale salad experience. I’ve talked all about this already here.

Salads don’t have to be boring! Mix and match with various food groups, flavors, and textures. I like to add both raw and cooked elements to add different depths of flavor.

Roasted Sweet Potato Kale Salad in a white bowl

Perfectly roasted sweet potatoes provide additional sweetness from their caramelization.

Tips to perfectly roast vegetables:

  • Cut vegetables approximately the same size. This will prevent smaller pieces from overcooking and larger pieces not being cooked through.
  • Don’t overdo it on the oil. One tablespoon of olive oil is enough for a full tray of vegetables. Instead of drizzling the oil when the vegetables are already on the sheet pan, toss in a large bowl then place vegetables on the sheet pan. This will ensure all vegetables are evenly coated.
  • Don’t crowd the pan. Vegetables should be an even layer on the sheet pan. Overcrowding can result in the vegetables steaming rather than roasting.
  • Stop stirring. Simply flip vegetables halfway through the cooking process. Constant stirring won’t allow the vegetables to caramelize evenly on each side.
  • Looking for easy cleanup. Line your baking sheet with parchment paper.
Roasted Sweet Potato Kale Salad in a wooden bowl with wooden serving utensils

With a little meal prep, this salad can come together in minutes. Roast sweet potatoes in advance, wash and chop kale, batch cook quinoa, and make the dressing. By getting the prep process started earlier on can help put meals together in minutes. With kale being very fibrous, it lasts longer in the refrigerator. I wash and chop kale for the week and store it in a breathable produce bag. Then, I can easily prepare a salad; add it to a smoothie, or sauté for a quick side dish.

Fun Fact:

Have you ever notices kale that has been sitting in the refrigerator for a longer period of time, the edges start to turn an orange/yellow color. Yes, the kale is aging, but it’s not going bad. As kale ages, the deep green chlorophyll color begins to fade and the vitamin A & C colors shine through. Kale is an excellent source of Vitamins A & C.

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Roasted Sweet Potato Kale Salad in a wooden bowl with wooden utensils

Roasted Sweet Potato Kale Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Category: Salad
  • Cuisine: American

Description

Salads don’t have to be boring! By adding cooked and raw elements like in this Roasted Sweet Potato Kale Salad can elevate any salad experience.


Ingredients

For the salad:
1 tablespoon olive oil
2 sweet potatoes, chopped, cut into cubes
8 cups kales, stems removed and chopped
1 cup quinoa, cooked
½ cup chopped walnuts
½ cup dried cranberries

For the dressing:
1/3 cup golden balsamic vinegar
¼ cup olive oil
2 cloves garlic, minced
1 tablespoon maple syrup
salt, to taste


Instructions

  1. Preheat the oven to 425°F and line a baking sheet with cooking spray or parchment paper.
  2. In a large bowl, toss sweet potatoes with olive oil and season with salt and pepper. Add to the baking sheet in an even layer. Roast for 30-40 minutes, flipping halfway through until sweet potatoes have caramelized and are fork tender. Remove from oven and let cool completely. 
  3. In a large bowl, add the kale and massage to become tender. Add the sweet potatoes, quinoa, walnuts, and dried cranberries. Toss to combine.
  4. In a mason jar, combine the balsamic vinegar, olive oil, garlic, and maple syrup. Secure lid and shake to combine. Season with salt and pepper to taste.
  5. Drizzle dressing over salad and toss to combine. 

Notes

The addition of feta cheese to this salad is great if desired. 

Keywords: salad, quinoa, sweet potato, kale, walnuts, cranberries, healthy

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Play around with this salad combination. For a more filling meal add protein, like beans, grilled chicken, shrimp, etc. Switch up the dressing. Add fresh fruit, like pears, apples, or pomegranate seeds too.

One-Pan Chicken Sausage & Gnocchi Sauté

This one-pan chicken sausage & gnocchi saute utilizes simple ingredients to create a delicious meal in minutes.

kale with chicken sausage and gnocchi

I never understood the mad rush to the grocery store when there is an inkling of news about the possibility of snow. Previously, working as a retail dietitian, the madness was unreal. The aisles with the bread and milk would be completely wiped out. I guess everyone’s instinct is to survive on bread and milk if they get snowed in? I’ll never understand.

Sausage, gnocchi, and kale in a white bowl

My kitchen isn’t always completely stocked and with news of snow, I’m the last person you will see heading to the grocery store. I don’t want to deal with the craziness!

I think it’s fun to poke around the kitchen utilizing what I have on hand to create new meal ideas. I always say that makes me feel like I am on an episode of “Chopped“. (minus the crazy ingredients like cow’s tongue the contestants get in their mystery baskets)

One Pan Chicken Sausage & Gnocchi Sauté in a white bowl on a marble slab

Each kitchen no matter how big or small has four kitchen zones: the refrigerator, freezer, pantry, and countertops. Don’t just open the fridge and just decide “there’s nothing to eat, let’s grab take out.” Utilize the ingredients in each zone to create a meal. This recipe uses all four kitchen zones to create a delicious and balanced meal.

What Kind of Gnocchi Should I Use? 

You can use the kind you find that are shelf-stable, frozen, and can even use cauliflower gnocchi instead of potato. 

The gnocchi is cooked separately to start with, which is why you can use multiple brands of varieties. 

If you haven’t tried Trader Joe’s gnocchi, you are truly missing out!

Ingredients for Chicken Sausage Gnocchi

Gnocchi – as I mentioned earlier you can choose your favorite 

Olive oil

Chicken sausage – these are the link kind

Garlic cloves

White beans – any variety will work 

Kale 

Chicken broth – try to get low sodium if you can

How to Make Chicken Sausage Gnocchi in Less Than 30 Minutes

Before we get started, go ahead and cook the gnocchi according to the instructions on the packaging. 

While that’s cooking, prep your kale by removing the ribs and chopping it coarsely. 

Then add a tablespoon of oil over medium heat and cook the chicken sausages, just until they are browned. Take them out of the pan and set aside. 

Using the same pan, heat the rest of the oil and add the minced garlic, drained white beans, and cooked gnocchi. 

Cook until the gnocchi and beans are warmed. Be sure to keep a close watch on the garlic, you do not want it to burn. You can turn down the heat if needed. 

Add the sausage links back to the pan followed by the kale and chicken broth. Stir and cover until the kale wilts. 

Take the lid off and continue cooking just to allow the excess liquid to evaporate. 

Top with some parm and serve! 

chicken sausage and gnocchi in a white bowl next to a dish towel

No need to rush to the grocery store when there is snow in the forecast. Just utilize what you have in each kitchen zone! And with simply one pan, chicken sausage & gnocchi saute came together in minutes.

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One Pan Chicken Sausage & Gnocchi Sauté in a white bowl

One Pan Chicken Sausage & Gnocchi Sauté

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4
  • Category: dinner
  • Method: one pan

Description

One Pan Chicken Sausage & Gnocchi Sauté making meal time a breeze


Ingredients

Scale

10 oz. gnocchi*, cooked according to package directions
2 tablespoons olive oil, divided
4 links chicken sausage*, sliced on a bias
4 cloves garlic, minced
1 (15.5 oz.) can white beans, drained and rinsed
6 cups kale, ribs removed and roughly chopped
1/4 cup low-sodium chicken broth


Instructions

Cook gnocchi according to package directions. 

Heat 1 tablespoon of olive oil over medium-high heat. Cook chicken sausages until browned. Remove from pan and set aside.

Heat remaining 1 tablespoon of olive oil in the same pan. Add garlic, white beans and gnocchi. Saute until beans and gnocchi are warmed through. (Keep an eye on the garlic. Do not let it burn. Turn down heat if needed.)

Add chicken sausage back into the pan. Then, add kale and chicken broth. Stir to thoroughly combine ingredients. Cover until kale wilts. Remove lid and allow excess moisture to evaporate. 

Serve. Top with parmesan cheese, if desired. 


Notes

  • *Can use cauliflower gnocchi in this recipe, if desired.
    *I used Alfresco chicken sausage.

Keywords: kale, chicken, chicken sausage, one pan, gnocchi, white beans, beans, dinner

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