Despite its name, Pizza Rustica is an Italian Easter pie that does not resemble pizza. It’s more like a quiche than anything else, but it’s filled with more cheese and meat. Eggs, cheese, meats, and spinach are all added to the enriched pie crust on Good Friday to mark the end of Lent. The filling can be made up of any kind of cured meat or even cooked vegetables. Additionally, it makes an excellent starter for Easter brunch.
To make our basic pie crust strong enough to hold the filling together, we added eggs. Additionally, this makes it flakier and richer. Bonus: It rolls out beautifully and is simple to use. Simply removing the sides of a springform pan makes it much simpler to slice and serve. Because it’s a tall dish, you’ll need a deep pan.
It’s called pizza rustica. So, does that mean it’s a rustic?
No and yes. First, the dish’s history. It is said that pizza rustica was first served in the Italian countryside around Naples in the 17th century. In that sense, it is a dish that is “rustic.” However, Team Delish would not describe it as rustic; rather, we believe it to be somewhat opulent.
Can I make it ahead?
We do not recommend putting it together and storing it in the refrigerator; Cooking it first is much better. The cooked and cooled pizza rustica can be stored for up to a month in the freezer or refrigerator when tightly wrapped in plastic. It’s best to freeze or put it in the fridge. Bake as directed in the recipe after it has been frozen and chilled for 24 hours.
Have you tried this recipe before? If so, GREAT! Give it a rating below and tell us what you think.
FOR THE CRUST
- 4 c. all-purpose flour
- 1 tsp. kosher salt
- 1 c. (2 sticks) butter, cold and cut into cubes
- 3 large eggs, beaten
- 6 tbsp. ice water
FOR THE FILLING
- 1 tbsp. extra-virgin olive oil
- 1 lb. Italian sausage, casings removed
- 3 cloves garlic, minced
- 3 c. baby spinach
- 8 large eggs
- 1 (16-oz.) container ricotta
- 1 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- 4 oz. salami, chopped
- Kosher salt
- Freshly ground black pepper
- Egg wash, for brushing
Make dough: In a large bowl, whisk together flour and salt. Add butter and cut into flour with a pastry cutter or your hands until pea-size and some slightly larger pieces form. Add eggs and knead with your hands to combine, then add cold water 1 tablespoon at a time until dough comes together. Cut off ⅓ of the dough. Form both pieces of dough into discs and wrap in plastic wrap. Refrigerate until well chilled, at least 1 hour.
Meanwhile make filling: In a large skillet over medium heat, heat oil. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Add garlic and spinach and cook until spinach is wilted, 2 minutes more. Remove from heat and let cool. In a large bowl, combine eggs, ricotta, mozzarella, Parmesan, salami, and cooled sausage mixture. Season with salt and pepper.
Preheat oven to 375° and grease an 8″ springform pan with cooking spray. On a lightly floured surface, roll out the larger piece of dough into a 16″ circle. Transfer to prepared pan, guiding dough upward and letting excess hang over the sides. Roll smaller piece of dough into a 12″ circle. Pour filling over bottom crust, then top with smaller crust. Trim overhang to 1″ then pinch crusts together and crimp.
Cut slits in pie crust for steam to escape. Brush top with egg wash and bake until golden, 1 hour and 15 minutes. Let cool 15 minutes, then remove springform ring to serve.
Nutrition (per serving): 773 calories, 30 g protein, 42 g carbohydrates, 2 g fiber, 1 g sugar, 53 g fat, 26 g saturated fat, 1165 mg sodium
Every time, this Herb Crusted Salmon comes out great. The flaky, perfectly cooked fish covered in fresh herbs and drizzled with a tangy sauce will delight you.
I made this herb-crusted salmon for my dad, and it was fantastic, if I do say so myself. Even my family members who don’t like seafood much raved about it. The fish tasted nothing like fish and was so flaky and tender. After taking a cooking class with the executive chef of Market Street Grill in SLC, I was given this recipe as well as a delicious recipe for clam chowder. We loved each and every one of the class’s recipes!
Tips and Tricks for Fishing Before we get to the recipe, I’d like to share some of my own fish-cooking tips and some of the tips I learned in our class:
- Costco has excellent salmon, which is surprising. Costco is a good option if you can’t find fresh salmon at a fish market.
- Cooking it while it is still ice cold will ruin the flavor. Before cooking, bring to nearly room temperature, just like with steak and chicken.
- Always try to purchase fish with the same thickness. Avoid the tail end of the fish because it will cook unevenly because one end of the fillet will be thick and the other will be thin.
Ingredients in Herb Crusted Salmon
- Salmon fillets
- Dijon mustard – Grey Poupon is our favorite
- Herb mixture – cilantro, basil, parsley, rosemary, green onion, oregano, any of your favorites
- Fresh garlic
- Hollandaise – optional
- Pepper – Only use fresh ground, NOT store bought. Even fresh ground pepper only stays good for 9 months. Store-bought pepper is never good.
- Salt – Always use Kosher salt when cooking, has MUCH better flavor.
- Never boil butter, melt it slowly.
- NEVER add lemon juice while cooking over heat, lemon zest is okay, but lemon JUICE is not. It will make the food taste bitter and gross.
- When using FRESH herbs, you must use 8 TIMES the amount as the dried stuff to get the same effect.
- Roasted Garlic in oil (great over fish): get 2 parts canola oil to 1 part fresh, peeled garlic cloves. Get oil hot (about 360 degrees) add garlic. When oil is teeming, remove from heat and allow to cool while in pan. It will still bubble for a long time, that is what you want. Allow to cool down to room temp. Store in a mason jar, oil, garlic, and all! Crush garlic cloves and spread over fish (or use when any recipe calls for crushed garlic).
- 1 large salmon filet 1-inch thick
- 1 bottle Grey Poupon
- 2 cups chopped herbs cilantro, basil, parsley, rosemary, green onion, any other herbs that you love… get a good mix. Remove all stems, use ONLY the leaves. Use a knife to finely chop and grind up all herbs.
- DO NOT use a food processor.
- Roasted garlic see above, crushed
- Slather salmon with Grey Poupon, use the whole bottle or about 1 cup. Top with herbs and roasted garlic. Cover so it looks like a nice, thick “herb blanket” herb crust.
- Cook in oven at 325 degrees for 20 minutes (20 minutes per inch of thickness) in a glass baking dish or baking sheet (or something oven proof). Serve with garlic oil (from roasted garlic), lemon, and hollandaise.
- Great with rice, veggies, or crackers. (I served my Dad’s over a bed of cooked spinach and garlic)
This flaky salmon is perfect for a busy weeknight because it comes together so quickly. Need something to go on the side? Try:
- Rice pilaf
- Baked potato with melted butter (yum..)
- Roasted veggies crusted with parmesan and herbs (veggies include: zucchini, asparagus, potato wedges, brussels sprouts, any of your favorites)
Holidays, Sundays, and other occasions call for our special homemade glaze-sweetened Crockpot Ham. Always a hit, flavorful, and never dry.
A succulent ham would be the perfect addition to any Easter meal. Using our own maple and brown sugar glaze, not the ham’s grainy packet, to drizzle. The Crockpot is used to slow cook this ham, and it always comes out perfectly! For Sunday dinner, I sometimes make this simple ham in a crock pot if I can find a ham on sale. Then, we can use the leftover ham for a variety of meals throughout the week (more on that below; we have a lot of great ideas for using leftovers). This rich, sweet holiday ham looks stunning on a serving platter. You won’t want to use the flavor packet that comes with it again because the flavor is so delicious and sweet!
Ingredients in Crockpot Ham
This crock pot ham recipe could not be easier! All you need is a ham and three other ingredients to make the tastiest sauce you’ll ever try. Here’s what you need:
- Spiral-cut ham: This recipe calls for an 8-10 pound boneless or bone-in ham. You can easily cook a larger ham, and double the ingredients for the sauce.
- Brown sugar: About a cup
- Maple syrup: For this recipe, use real maple syrup. The thick, sweet syrup will make the best glaze for the ham!
- Canned pineapple juice: For best results do not use fresh pineapple juice.
Benefits of a Slow Cooker (Crockpot)
Spiral hams are delicious all year round, but they are especially good at Christmas, Easter, and Thanksgiving. Oven space becomes a problem when preparing meals for a big Sunday dinner or even a holiday dinner. By heating the ham in the crockpot, the delicious sauce can simmer in the meat, freeing up oven space for rolls and other side dishes. The fact that the ham is not dried out when cooked in the crock pot is another advantage. The ham remains flavorful and tender. To prevent the ham from drying out before serving, you can always cover it with foil.
Best Maple Syrup for Slow Cooker Ham
I adore using real maple syrup in this recipe. It provides a maple-rich flavor that cannot be beat. Naturally, real maple syrup costs a lot, so you can use any regular breakfast maple syrup or Mrs. Butterworth’s instead. Make sure you use enough syrup. Do what you think is necessary by adding a little more! Follow your instincts. Honey is another option if syrup isn’t your thing.
- 1 8-10 pound spiral-cut ham (boneless ham or bone-in ham)
- 1 cup brown sugar
- 2/3 cup maple syrup
- 1 cup canned pineapple juice (do not use fresh pineapple juice)
- Remove ham from packaging and place in a large (7+ quart) slow cooker. Discard flavor packet (if any). Place ham flat-side down in slow cooker, but if it doesn’t fit, ham can be placed on it’s side so the lid can close.
- Generously rub with brown sugar all over ham. Pour maple syrup and pineapple juice over the ham.
- Add lid and cook for 2-3 hours on low heat.
- Spoon juices over the ham and cook on low for an additional 30 minutes.
- Remove ham from slow cooker and serve!
- Heating the ham in the crockpot saves oven space for side dishes and rolls and allows the meat to simmer in the glorious sauce.
- Another benefit of using the Crockpot is that it doesn’t dry out the ham. The ham stays tender and flavorful.
- Not a fan of pineapple juice? Try apple cider or orange juice instead.
Move over, Chipotle! This vegan burrito bowl recipe is super flavorful and easy to make. Kick it up a notch with pineapple salsa and plenty of guac.
I love a Chipotle burrito bowl as much as the next person, but for my money, this sweet and spicy vegan burrito bowl recipe is just as good. While making it may not be quite as quick as grabbing lunch to-go, it’s still pretty easy to make, thanks to a secret ingredient: chipotles in adobo sauce! The sauce acts as a 1-ingredient marinade for meaty portobello mushroom caps, and I mix pinto and black beans with the chopped peppers to infuse them with some heat. A scoop of pineapple salsa adds a delicious sweet contrast, while burrito bowl essentials – fajita veggies, rice, guac, and greens – round the whole thing out.
Vegan Burrito Bowl Components
When you order a burrito bowl at Chipotle, you answer one key question: what’s your protein? Instead of using meat, I pile this plant-based bowl with grilled portobello mushrooms. They’re smoky, juicy, and super easy to make on the grill! If you don’t have a grill, cook them on the stove on a cast iron grill pan, or under the broiler in your oven.
Char the fajita veggies in this cast iron skillet on the grill while you cook the mushrooms. In order for the peppers to really char, make sure the pan is sizzling hot. If you don’t have a grill, cook them in a cast iron skillet on the stovetop. Season the charred peppers simply with salt and pepper when they come off the heat, or spice them up with 1/2 teaspoon chili powder or taco seasoning!
Once your veggies are ready, assemble your bowl with these components:
- Rice – If you’ve been to Chipotle, you know that a great burrito bowl has a base of cilantro lime rice. Make it with white rice, brown rice, or even cauliflower rice!
- Pinto or black beans – Mix them with chopped chipotles for smoky flavor. Use canned beans, or cook your own.
- Salad greens – Try chopped romaine or arugula.
- Pineapple salsa – It adds the perfect sweet contrast to the smoky adobo sauce. If you don’t have pineapple, mango salsa would be great here too. And if you’re not a fruity salsa person, try tomatillo salsa verde or pico de gallo!
- Guacamole – Need I say more?
If you want to load up your bowl even more, finish it with a dollop of vegan sour cream or creamy chipotle sauce and pickled red onion. Then, garnish it all with chopped cilantro, and serve with lime wedges for squeezing. Enjoy!
Burrito Bowl Meal Prep Tips
Like many rice bowl recipes, this vegan burrito bowl is delicious warm or cold, and the components keep well in the fridge for up to 4 days. As a result, it’s perfect for meal prep. If you make it ahead of time, follow these easy tips to keep the components fresh:
- Keep things separate. If your bowls are going to sit in the fridge for a few days, I recommend storing components separately. Keeping the greens away from the moist salsa and fajita veggies will help them stay nice and crisp.
- Swap the grain. Leftover rice can dry out in the fridge, so if you’re making this burrito bowl recipe in advance, try using a different grain. Quinoa would be a great choice!
- Save the guac for the last minute. We all love guac, but it has one failing: it doesn’t keep well! If you’re meal prepping these bowls, skip the guac, and top them with avocado slices and a squeeze of lime juice at the last minute.
Check out this post for more healthy lunch ideas and this one for more meal prep tips!
More Meatless Mexican-Inspired Recipes
If you love this burrito bowl recipe, try one of these Mexican-inspired recipes next:
- Vegetarian Tacos
- Easy Fajitas
- Best Breakfast Burrito
- Vegetarian Black Bean Enchiladas
- Homemade Taquitos
- 1 cup cooked pinto beans or black beans, drained and rinsed
- 1 to 2 chopped chipotle peppers from a can of chipotles in adobo
- ½ teaspoon extra-virgin olive oil, more for drizzling
- 1 cup cooked white, brown, or cilantro lime rice
- 2 cups arugula, chopped
- ½ cup guacamole
- ½ cup pineapple salsa
- ¼ cup chopped cilantro
- Sea salt and freshly ground black pepper
- 2 portobello mushroom caps
- Extra-virgin olive oil, for drizzling
- Adobo sauce from the can of chipotles used above
- Sea salt and freshly ground black pepper
- 1 red bell pepper, stem, ribbing and seeds removed, sliced into strips
- 1 green pepper, stem, ribbing and seeds removed, sliced into strips
- 1 jalapeño pepper, ribbing and seeds removed, sliced into thin strips, optional
- In a small bowl, combine the beans with the chipotle peppers, olive oil, lime juice, ¼ teaspoon salt, and several grinds of pepper.
- Prepare the veggies: Preheat a grill to medium heat with a cast iron pan inside. You’ll grill the mushrooms directly on the grill, and the sliced peppers in the cast iron pan.
- Rub the whole mushroom caps with a drizzle of olive oil and a few spoonfuls of adobo sauce. Use enough sauce to coat the mushrooms well on each side. Sprinkle with salt and pepper. Grill the portobellos (directly on the grill grate) 4 to 5 minutes per side or until charred and tender. Slice just before assembling the bowls.
- Toss the pepper strips with a drizzle of olive oil and pinches of salt and pepper. Grill in the cast iron pan or grill pan for 8 to 10 minutes, tossing occasionally, until charred and soft.
- Assemble the bowls with the rice, beans, arugula, sliced mushrooms, peppers, guacamole, scoops of pineapple salsa, and cilantro. Serve with extra salsa and extra lime wedges on the side. (Note: If you would like your arugula and rice seasoned/dressed more, drizzle with olive oil, squeezes of lime and pinches of salt and pepper).
The ultimate nutrient-packed vegan buddha bowl! Fresh veggies, beans, sauerkraut, and a vibrant turmeric tahini sauce make it hearty and flavorful.
Where did the name ‘Buddha Bowl’ come from, anyway? If you’ve been on Instagram in the last 5 years, chances are you’ve seen these colorful bowls, packed with plant-based goodness like grains, legumes, steamed and raw veggies, and flavorful sauces. According to a 2017 Epicurious article by Katherine Sacks, the name could come from how Buddha collected alms, using a large bowl to gather small bits of food that the residents of whatever village he was staying in could afford to share.
Before we started calling these colorful bowls “Buddha Bowls,” I knew them as macro bowls. When we lived in Austin, I headed to a macrobiotic restaurant called Casa de Luz whenever I needed a bit of a recharge. Instead of having a fixed menu, Casa de Luz offered one rotating meal per day. It would always be some type of buddha bowl, with a grain, a legume, blanched leafy greens, steamed vegetables, a pickled vegetable, and a delicious sauce. It may sound limiting, but I’ve honestly had some of the best sauce and vegetable pairings of my life there. Since I can’t visit Casa de Luz regularly now that we live in Chicago, I used their basic template to build my own buddha bowl recipe.
My Buddha Bowl Recipe Ingredients
To make a homemade version of a Caza de Luz macro bowl, I used one item from each of these categories:
- A delicious sauce – I made a vibrant turmeric tahini sauce. It’s my favorite type of creamy sauce in that it doesn’t require a blender, so you can stir it together in no time. And if you have leftovers, you’re in luck! This colorful sauce tastes great on everything.
- Cooked vegetables – Roasted sweet potatoes were my pick.
- Raw vegetables – Watermelon radish, rainbow carrots, and red cabbage give this buddha bowl recipe a huge pop of color!
- Leafy greens – Bring on the kale.
- A legume – I chose my go-to plant-based protein: chickpeas!
- A grain – I used brown rice, but if you don’t have any on hand, feel free to substitute white rice.
- A pickled vegetable – Sauerkraut! I love Bubbies.
These components all keep nicely in the fridge if you want to meal prep this recipe for lunch during the week. Find my best meal prep tips here and more of my favorite healthy lunch recipes here!
Vegan Buddha Bowl Recipe Variations
I love this recipe as written, but feel free to customize your buddha bowl. Here are a few of my favorite variations:
- Vary the veggies. Replace the sweet potato with roasted butternut squash or regular potatoes, or try a different kind of roasted veggie. Roasted Brussels sprouts, roasted broccoli, cauliflower, asparagus, or beets would all be great. You could also try cooking them in different ways. Steam or sauté the kale instead of leaving it raw, steam or roast the carrots, or boil the sweet potatoes. In the summer, grilled veggies would be great here too!
- Swap in a different protein. Try edamame, lentils, black beans (or any kind of beans), or top your grain bowls with cubes of crispy tofu or tempeh. For extra crunch, you could even use roasted chickpeas!
- Change up the grain. Replace the rice with quinoa, farro, or couscous. For extra veggie power, skip the grain, and swap in cauliflower rice or broccoli rice.
- Switch the sauce. Make a different variation of my basic tahini sauce recipe, or use a different sauce entirely! I love finishing a buddha bowl with peanut sauce, lemon vinaigrette, green goddess dressing, cilantro lime dressing, hummus, or drizzles of sesame oil and soy sauce or tamari.
- Try a different pickle. Don’t have sauerkraut on hand? Use pickled red onion or jalapeños instead!
Let me know what variations you try!
- 1 large sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- 1 watermelon radish or 2 red radishes
- 2 medium carrots
- 1 cup shredded red cabbage
- Squeeze of lemon
- 8 kale leaves, chopped
- 2 cups cooked brown rice or quinoa
- 1 cup cooked chickpeas or cooked lentils
- ¾ cup sauerkraut or other fermented veggie
- 2 tablespoons sesame seeds or hemp seeds
- Turmeric Tahini Sauce, for serving
- Microgreens, optional
- Sea salt and freshly cracked black pepper
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
- Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
- Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
- Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
- Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.
If you love easy recipes that pack a huge punch of flavor, these roasted cauliflower tacos are for you. They’re healthy, delicious, and simple to make.
When I opened Julia Turshen’s new cookbook Simply Julia, I landed on a photo of these roasted cauliflower tacos. My first thought? “I want to eat that.”
After trying them, I think it’s safe to say that you’ll want to eat these cauliflower tacos too. They’re jam-packed with flavor from nutty roasted cauliflower, aromatic spices, and a zingy avocado sauce, and they’re also super easy to make. Roast the veggies, whizz up the sauce, stuff it all into tortillas, and voila! Dinner is served.
If you’re looking for more recipes that combine easy prep with big flavor, I highly recommend you check out Simply Julia. Recipe after recipe will catch your eye – Everything Bagel Hand Pies, Creamy Roasted Tomato & Orzo Soup, White Pizza-Style Kale – and you’ll find that each one is easy to prepare. They’re not all vegetarian, but not to worry! If you have a dietary restriction, Julia is looking out for you. The book is filled with vegan, gluten-free, and low carb options.
But even better than new recipe ideas, Simply Julia will give you a new friend in the kitchen. Julia’s good-humored, honest writing makes you feel like you’re cooking together, with her cheering you on the whole time. Cauliflower tacos, here we come.
Cauliflower Taco Recipe Ingredients
- Cauliflower, of course! We’ll roast it until it’s nutty and golden brown.
- Red cabbage – It roasts right along with the cauliflower, becoming tender and browned in the oven.
- Cumin, coriander, olive oil, and salt – They fill the roasted veggies with aromatic flavor.
- Avocado sauce – This rich, zesty sauce is super simple to make! You just need avocado, cilantro, lime juice, and a little mayo.
- Tortillas – Make your own if you’re up for it, or use your favorite store bought corn tortillas.
- And whatever fixings you like! I topped my cauliflower tacos with avocado slices, radishes, cilantro, and sliced serranos. Diced onion, pickled jalapeños, or even a dash of hot sauce would be great too.
Find the complete recipe with measurements below.
How to Make Cauliflower Tacos
Did I mention that this cauliflower taco recipe is easy to make? Here’s how it goes:
First, roast the veggies. Julia roasts the cauliflower florets and cabbage together on one baking sheet. I tweaked the recipe and put them on separate baking sheets, adding the cabbage to the oven partway through the cauliflower cooking time. Either way works! Whether you’re using one baking sheet or two, toss the veggies with the spices, olive oil, and salt before you stick them in the oven.
While the veggies are roasting, make the sauce. You could whizz it together in a food processor or mash it by hand. It’ll be chunkier if you mash it yourself, but it’ll still be delicious.
Finally, assemble and eat! Fill the tortillas with a scoop of the avocado sauce, the roasted veggies, and whatever fixings you like.
Cauliflower Tacos Serving Suggestions
These cauliflower tacos would be perfect for all sorts of occasions:
- A busy weeknight. Enjoy the tacos as a meal on their own. So easy!
- A fun Taco Tuesday. Serve them with chips, salsa, and margaritas to drink.
- An epic taco night. Prepare black beans, refried beans, or pinto beans, cilantro lime rice, and/or Mexican street corn salad to serve on the side. Set out bowls of toppings, and let everyone build their own tacos.
- 1 small cauliflower, outer leaves and core discarded, cut into small florets
- 1 pound red cabbage, thinly sliced (about 1/2 small red cabbage or 6 cups sliced)
- ¼ cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 recipe Avocado Sauce
- 12 corn tortillas, warmed
- Thinly sliced radishes, optional
- Sliced serrano peppers, optional
- Avocado slices, optional
- Cilantro, optional
Preheat the oven to 400°F.
Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes. (I roasted my cabbage and cauliflower on two separate sheet pans. I cooked the cauliflower for 25 minutes and the cabbage for 10 minutes. Both ways work!)
Evenly divide the Avocado Sauce and roasted vegetables among the tortillas. Serve immediately with the radishes, serranos, avocado slices, and cilantro, if using.