Farro Salad with Cabbage and Pistachios

Mixed cabbage salad with farro and pistachios piled high onto a decorative white plate with yogurt and chopped pistachios on top.

This farro salad is texturally and structurally inspired by tabouleh that has been made with bulgur. Comparable to bulgur and oats, farro has a pleasantly chewy texture that holds up well in hardy salads. I love the satisfying crunch of raw cabbage and this recipe includes green cabbage and shredded baby bok choy. For a colourful twist, try making this farro salad with red cabbage, thinly sliced red peppers, and pomegranate seeds in place of the green pistachios.

I like to serve this farro salad with a dollop of Greek yogurt and extra crushed pistachios. The tangy yogurt pairs seamlessly with the nutty astringency of the za’atar and the bright citrus flavours of the orange juice.

Baby bok choy freshly rinsed in a colander.

How to cook farro for salads

It’s easy to over- or undercook farro if this grain is a new addition to your pantry. The texture you’re aiming for is similar to that of steel cut oats or small pasta that has been cooked until al dente (meaning “to the tooth” or until pleasantly chewy).

  • Although many grains benefit from a good soak before cooking, farro has such a short cooking time that I find it’s an unnecessary step. Sometimes if I have the time I’ll give farro a good rinse in a sieve or colander, but I usually cook it straight from the package.
  • Cook farro in a large pot of lightly salted boiling water for 20-30 minutes, tasting frequently after the 20 minute mark. The length of time it takes to cook farro depends on its size and how long its been sitting in your pantry.
  • Drain the farro in a sieve or colander and fluff up with a fork. For the fluffiest farro in the shortest amount of time, spread the cooked farro in a single layer on a clean tea towel, roll up, and store in the fridge until ready to use.
A bird's eye view of a small Mason jar full of farro on a white background. Uncooked farro lies loose on the surface around it.

How to store farro

  • If you’re planning on storing farro for a couple of months it can be stored in an airtight container away from direct light or heat. I often buy it in large amounts and store it in my freezer for up to a year (this prevents farro from turning rancid).
  • Cooked farro can be made in large batches and stored in a lidded container for use throughout the week (or portion them out into individual serving sizes. Farro can be kept in the fridge for up to 5 days or frozen for up to 6 months.

Other uses for cooked farro

  • Use farro in place of barley or rice in soups, stews, and gratins.
  • Add a 1/2 cup of cooked farro to the bottom layer of jar salads; farro is hardy enough to withstand several days in an acidic vinaigrette.
  • Reconstitute cooked farro with a small amount of dairy or non-dairy milk, apple juice, or water. Serve hot with your favourite oatmeal toppings.
  • Substitute cold farro next time you’re planning on making fried rice. You’ll find that farro is perfectly suited to big flavours like ginger, sesame, garlic, chilies, kimchi, and other fermented condiments.
  • Don’t throw away that overcooked farro! Instead, use it to make homemade veggie burgers or as the base ingredient in farro risotto.

Farro Salad with Cabbage and Pistachios

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course, Salad, Side Dish
Keyword: cabbage salad, farro, farro salad, farro tabouleh
Servings: 6
Author: Ashley Linkletter


  • 1/2 cup dried farro
  • 3 cups shredded green cabbage
  • 2 cups shredded baby bok choy
  • 1 cup thinly sliced cucumbers cut into half moons
  • 1 bunch scallions (pale green parts only) thinly sliced on the diagonal
  • 1/2 cup shelled pistachios smashed using the flat edge of a knife

Orange Juice Vinaigrette

  • 2 Tbsp. freshly squeezed orange juice
  • 1 Tbsp. sherry vinegar
  • 1/2 tsp. za’atar
  • 1 pinch cayenne pepper
  • 1/4 cup extra virgin olive oil
  • 1 pinch kosher or sea salt (to taste)
  • 1 pinch freshly cracked black pepper (to taste)


  • 1 dollop Greek yogurt (per person)


  • To cook the farro bring a large pot of lightly salted water to a rolling boil. Add the farro and cook for 20-30 minutes (taste every few minutes after the 20 minute mark). Once the farro is soft but still chewy, drain in a colander and fluff with a fork. Set aside.
  • In a large bowl toss together the cabbage, baby bok choy, cucumbers, scallions, and pistachios. 
  • Combine all of the ingredients in a bowl and whisk together with a fork or small wish. Alternately, place all the ingredients in a lidded jar and shake until completely emulsified.
  • Add the room temperature farro to the cabbage salad, using kitchen tongs to combine. Drizzle the dressing over the salad, tossing until the cabbage is lightly coated (you might have leftovers). 
  • Serve the farro and cabbage salad with an optional dollop of Greek yogurt and extra smashed pistachios.

Beck has been a steady thing in my life since I was a teenager. For all those times when I’m not listening to Beck, I always feel right at home as soon as I dive back in. I remember having eighth grade sleepovers and crossing my fingers that Beck’s “New Pollution” would appear on late night Much Music (I didn’t have the highly coveted channel when I was growing up) and just being blown away by his larger than life—but somehow introverted—personality. In high school I had the soundtrack to Danny Boyle’s A Life Less Ordinary on CD, it was one of the “free” albums I ordered from Columbia Music House along with Bjork, Tricky, and Space Hog (as an aside, is Columbia House still a thing?). It’s an unsurprisingly good soundtrack (the Trainspotting soundtrack was, after all, impeccable) but this song stood out from the rest and I listened to it over and over and over again. It has an equally great music video, which I hope you enjoy in all its beautiful Beck glory.

Beck – Deadweight

Fruit Salad With Runamok Ginger Infused Maple Syrup Dressing

Close-up overhead photo of a blood orange, tangerine, dragon fruit, raspberry, and strawberry fruit salad with a bottle of Runamok Maple Syrup to the side with citrus halves.

Note: This post is a partnership between Music With Dinner and Runamok Maple Syrup. Offering a full line of organic maple syrups—including infused, smoked, and barrel-aged syrups—this Vermont-based family business is dedicated to small-batch crafstmanship and attention to detail. You can find their full range of delicious maple syrups here.

I love the versatility of fruit salad. I use it on granola and oatmeal, freeze leftovers for smoothies, and enjoy it for breakfast or as a quick snack before the gym. I also love it as a light dessert at the end of a heavy meal. Drizzled with a boldly-flavoured dressing and artfully arranged, a fruit salad can be be a real showstopper when composed with care. Runamok Maple Syrup makes a gorgeous ginger root infused syrup that’s perfect for fruit salads, especially when tempered with extra grated ginger, fresh lime juice, and lime zest.

Overhead shot of raw ginger, fruit salad dressing, Runamok Maple Syrup, juiced lime, and microplane.

What else can you do with maple syrup?

Everyone already knows maple syrup is the perfect addition to French toast or a tall stack of pancakes, but did you know it has plenty of other tasty uses beyond breakfast?

  • Add maple syrup to savoury dressings and glazes; a touch of heat, a splash of acidity, and a sprinkling of salt can elevate maple syrup into a memorable marinade or salad dressing.
  • Use in place of simple syrup when making cocktails! For example, I made an amazing variation on a Moscow Mule using Runamok Ginger Infused Maple Syrup, vodka, sparkling water, grated ginger, and fresh lime juice.
  • Maple syrup makes an excellent sweetener for homemade iced coffee (which I tend to drink year-round). I particularly like to use Runamok’s Cinnamon and Vanilla Infused Maple Syrup for this purpose.

What’s the best fruit for fruit salad?

  • Avoid overripe fruit whenever possible as they quickly begin to deteriorate when exposed to acidic fruit (bananas, kiwi fruit, and fresh berries are particularly bad for this).
  • Grocery stores with a good selection of international foods will often carry interesting and out of the ordinary fruit in the produce aisle. Have fun experimenting with new flavours, texture, and colours!
  • Always wash fruit under hot water before cutting as some types are coated in wax and/or pesticides. Make sure you take this step even if you plan on removing or peeling the rind; your knife can drag dirt directly through the entire fruit.
Close-up overhead photo of a blood orange, tangerine, dragon fruit, raspberry, and strawberry fruit salad on a white square serving plate.

Fruit Salad With Runamok Ginger Infused Maple Syrup Dressing

Citrus fruit works particularly well for this recipe, but any combination of your favourite fruits will taste delicious. 
Prep Time30 mins
Total Time30 mins
Course: Breakfast, Dessert, Salad, Snack
Keyword: fruit salad, maple syrup fruit salad dressing, Runamok maple syrup
Servings: 4
Author: Ashley Linkletter


  • 6 cups chopped or sliced mixed fruit

Runamok Ginger Infused Maple Syrup Fruit Salad Dressing

  • 2 Tbsp. Runamok Ginger Infused Maple Syrup
  • 2 Tbsp. lime juice fresh
  • 1 tsp. grated fresh ginger
  • 1 tsp. lime zest


  • Arrange chopped or sliced fruit on a shallow serving platter (alternately, add the fruit to a medium-sized salad bowl).
  • In a separate small bowl whisk together the Runamok Ginger Infused Maple Syrup, lime juice, grated fresh ginger, and lime zest.
  • Pour the fruit salad dressing over the chopped or sliced fruit and toss gently to coat. Serve immediately.

Have you ever forgotten about a band you used to love and then heard someone else playing your favourite song from over a decade ago? How did I manage to forget A Sunny Day In Glasgow? To be fair, I think the last time I listened to them I was using a portable mp3 player that was capable of holding 50 songs. My sister started playing this album (Scribble Mural Comic Journal) the other night while I was making dinner and I couldn’t believe it. I still can’t believe how good their entire catalogue is, here’s how I would sum up A Sunny Day In Glasgow in ten words or less: super ethereal dream pop sung by lo fi angels.

A Sunny Day in Glasgow – 5:15 Train

Red Wine Lemonade With Blood Orange Juice

Bird's eye view picture of two red wine lemonades with blood orange juice cocktails garnished with blood orange slices. The glasses are on a stark white background and are filled with ice and are completed with a metal straw.

If you haven’t tried red wine lemonade you’re missing out. I know, I know, everyone is always immediately skeptical of this unexpected combination but trust me when I say it’s delicious. Think of red wine lemonade as sangria’s less distinguished—yet equally refreshing—younger sibling. Popular in Spain, where it’s known as tinto de verano or “the red wine of summer.” This simple wine-based cocktail is traditionally made with inexpensive wine and sparkling lemonade and served over ice. Unlike sangria, this blood orange red wine lemonade can be made just before serving, no soaking of fruit required! In this version of red wine lemonade, the blood orange juice adds a not-too-intense hint of musky sweetness. The resulting blood orange red wine lemonade is a gorgeous, budget-friendly cocktail that can be made by the glass or in large batches for a crowd.

Bird's eye view of blood oranges for red wine lemonade.

Red Wine Lemonade With Blood Orange Juice


1 Blood Orange Red Wine Lemonade (can easily be multiplied for a crowd)


6 oz. inexpensive red wine (I like to use a fruit-forward wine such as Merlot, Malbec, or Beaujolais)

3 oz. sparkling lemonade

Juice of half a blood orange (I’ve also used my Blood Orange and Rosemary Simple Syrup when I’ve had it on hand)


Slice of blood orange for garnish

Special equipment:

Highball glass

Bar spoon


Pour the red wine, sparkling lemonade, and blood orange juice over ice in a highball glass. Stir until combined with a bar spoon. Garnish with a slice of blood orange.

What I’m listening to

No matter which band he’s in, Stephen Merritt of The 6ths and The Magnetic Fields can sum up the highs, lows, and devastations of romance like no other songwriter that I can think of.

Even though I met you only recently
I find myself falling in love with you
I don’t know quite how to put this decently
But what’s the chance that you could love me too?

Who who who who who
Has made my dreams come true?
And turned my gray sky blue
Why it’s you you you you you
Woo woo woo woo woo
Like amorous lovebirds do
Who made my world seem new
Tis tis you you you you youYou make me feel like I’m seventeen again
You make everything beautiful seem true
I can’t wait to go to sleep and dream again
‘Cause every dream I dream’s a dream of dreamy little you

Who who who who who
Has made my dreams come true
And turned my gray sky blue
Why it’s you you you you you

Woo woo woo woo woo
Like amorous lovebirds do
You make my world seem new
Tis tis you you you you you

The 6ths – You You You You You

Honey-Roasted Tomato Spread

A glass jar containing savoury roasted tomato spread with a spoonful of roasted tomato spread in the background. The dishes rest on a white tablecloth.

Let’s face it, unless you live in a warm climate year-round winter tomatoes will always be things of underwhelming mediocrity. So what’s the antidote to several months of off-season tomatoes? You take a tried-and-true cooking method like slow-roasting and you add a generous drizzle of honey (and sundried tomatoes just to be sure). Blitzing the slow-roasted honey-coated tomatoes with a few other familiar savoury ingredients results in a spread so full of deep tomato flavour it may as well have been made with tomatoes cut fresh from the vine.

What to do with honey-roasted tomato spread

  • Make a sophisticated yet simple pasta dish: Prepare your favourite pasta noodles as directed, reserving a scant cup of salted pasta water before draining. Add the honey-roasted tomato spread to the hot pasta, using about 2 tablespoons of the spread per serving and thinning it with the pasta water. Top with more chopped olives, fresh oregano or basil, and plenty of good parmesan.
  • Add to grilled cheese: Spread a thick layer of honey-roasted tomato spread onto one half of a grilled cheese as it’s being prepped. Fresh cow or buffalo milk mozzarella, Chèvre Noir (or other aged goat cheddar), and Taleggio are all excellent pairings.
  • Use as a cheese or charcuterie accoutrement: Honey-roasted tomato spread can be used as-is or piled onto a thick layer of labneh or Greek yogurt.
  • In egg dishes: Either use as a topping for eggs or incorporate it directly into omelettes, quiches, and frittatas.
  • With roasted chicken and pork: A spoonful of honey-roasted tomato spread will do wonders to liven up roasted chicken and pork. Alternately, rub the spread directly onto the poultry or meat to infuse it with delicious Mediterranean flavours.
Two spoons resting on a decorative plate. One contains honey-roasted tomato spread the other capers.

Honey-Roasted Tomato Spread


1 generous cup of honey-roasted tomato spread


2 pints cherry or grape tomatoes (or any other small, sweet tomatoes)

8 cloves of garlic, papery skins removed and left whole

1 large sprig of fresh rosemary

2 sprigs of fresh thyme

2 sprigs of fresh oregano

2 Tbsp. olive oil + 2 Tbsp. olive oil, divided

2 Tbsp. honey

Kosher salt and freshly cracked black pepper, to taste

Juice of 1/2 a lemon

8-10 kalamata olives, pits removed

1 tsp. capers, in brine or salted and rinsed

2 Tbsp. sundried tomatoes in oil, drained and roughly chopped

Special equipment:

Sharp chef’s knife

Cutting board

Measuring cups and spoons

Roasting pan or rimmed baking sheet

Parchment paper or silicon baking mat

Kitchen tongs

Food processor


  1. Preheat the oven to 275° Fahrenheit/135° Celsius.
  2. Line a roasting pan or rimmed baking sheet with parchment paper or a silicon baking mat.
  3. Spread the tomatoes, garlic cloves, rosemary, thyme, and oregano evenly across the roasting pan or baking sheet.
  4. Drizzle the tomatoes, garlic, and fresh herbs with 2 tablespoons of olive oil, the honey, and a generous sprinkling of kosher salt and freshly cracked pepper. Use your hands to toss everything together, making sure the oil and honey are evenly distributed.
  5. Roast the tomatoes for 60-90 minutes, gently stirring the contents of the baking sheet with a spatula.
  6. The tomatoes are done once they’ve collapsed and have developed a jammy texture.
  7. Remove the remaining sprigs of fresh herbs and scrape the tomatoes and garlic cloves into a food processor (make sure you get any pan juices, too!).
  8. Add the remaining 2 tablespoons of olive, lemon juice, kalamata olives, capers, and sundried tomatoes. Blitz until the mixture is thoroughly combined, scraping down the sides with a spatula.
  9. Transfer the honey-roasted tomato spread to a sealed container or glass jar and store for up to 2 weeks.

I am a monster, but I am also in love with Austra (they’re no stranger to Music With Dinner). Despite feeling like I’ve taken a swan dive into a drowning pool, I can almost feel the truth of “I don’t feel nothing, anymore.” Everything about this song is my current truth as I’m experiencing it. The energy of this song is frenetic and uncomfortable, the vocals are questioning, searching, resigning. In what feels like several weeks of oscillation between overwhelming sadness and total loss of feeling, the euphonic depth of Austra’s Future Politics is the perfect, darkest cloak to hide behind.

Austra – I’m A Monster

Make-Ahead Vegetarian Sandwich

Note: This post is a partnership between Music With Dinner and Abeego beeswax food wraps. I’ve been a huge fan of Abeego products for the past year but for the sake of transparency I did receive free product for the purpose of this blog post.

This make-ahead vegetarian sandwich is one of all-time favourites. It has all the qualities I look for in a vegetarian sandwich: It’s super crunchy and refreshing, you can find all the ingredients at the grocery store or your local deli (or you can make your own), and you can make these vegetarian beauties ahead of time. Just assemble, wrap, and refrigerate.

Abeego is my go-to food wrapping material for several reasons. It’s exceptionally breathable, self-adhesive, and can be reused over the entire course of a year. I have to admit, my absolute favourite thing about Abeego is opening a fresh package; I’m instantly transported back to being a first grader at the Waldorf school (where we made a LOT of beeswax candles). You can follow them on Instagram to learn all about how Abeego beeswax wraps can be used to keep food fresh for longer than you thought possible!

Everything you need to know about the best make-ahead vegetarian sandwich

  • The trick is in the layering! My favourite vegetarian sandwich can be made 24 hours before you plan on eating it as long as the correct procedure for layering is followed. The cream cheese, hummus, and tzatziki act as a barrier between the bread and the vegetables.
  • Follow this crucial step: Drain the sliced cucumbers and roasted red peppers on a clean tea towel for at least 15 minutes before adding to the sandwich.
  • Use a hearty and slightly chewy bread like ciabatta or sourdough (if you’re making this to eat right away you can use any kind of bread or pita you like).
  • Feel free to add marinated artichokes and mushrooms, olives, pickles of any kind, and sliced cheese. Just be sure to drain any wet additions on a tea towel before using.

Make-Ahead Vegetarian Sandwich


Enough for 2 large sandwiches


2 ciabatta buns or 1 small ciabatta loaf

1/2 sweet red peppers, cut into thin strips

1 carrot, grated

1/2 cup thin cucumber slices

2 jarred roasted red peppers

Plain cream cheese, Neufchatel if possible



Special equipment:

Cutting board

Sharp chef’s knife

Reusable food wrap (such as Abeego beeswax food wrap)


  1. Cut the ciabatta in half.
  2. Spread cream cheese on one side of the sandwich, and then again with a thin layer of tzatziki. Spread a generous layer of hummus on the other side of the ciabatta.
  3. On the cream cheese and tzatziki side add the sliced sweet red peppers, cucumber slices, roasted red peppers, and grated carrots. At this point you can either eat the sandwich immediately or it can be wrapped up and eaten the next day.

What I’m listening to

There’s something about this version of “Cool Water” that makes me cry. It’s so perfectly textured and carefully layered; there’s something about it that makes me feel deeply underwater. I know people are critical of Joni Mitchell’s 80s catalogue but I LOVE her husky voice and careful detachment. More than any other artists else I can think of, Joni Mitchell’s lyrics, music, and paintings make me feel like all of my surroundings are secretly works of art.

Joni Mitchell – Cool Water

Savoury Yogurt Bowl with Chickpeas and Roasted Vegetables

Round, shallow white bowl with a layer of Greek yogurt on the bottom, chickpeas, and roasted peppers, zucchini, and shallots. The dish is sitting on top of a brightly coloured batik tablecloth.

I love full fat plain Greek yogurt. I love it in salad dressings. I love it as a base for homemade frozen yogurt. I love it as a dip. I love it in breakfast parfaits. But you know what I’m especially loving lately? A savoury yogurt bowl.

Making the perfect savoury yogurt bowl: Everything you need to know

  • The sky’s the limit when it comes to toppings so you can feel free to flex your improvisational skills: Shredded chicken or pork, crispy diced tofu, sautéed greens, roasted vegetables, julienned fresh vegetables, chopped nuts, toasted seeds, nut butter, antipasto, refried beans, crumbled or grated cheese, tahini, pulses, hot sauce, tapenade, and any other topping you can dream of will work well on top of a savoury yogurt bowl.
  • Savoury yogurt bowls are incredibly easy to meal prep for several day’s worth of lunches or dinners. Keep each element separate and mix just before eating. You can also make the chickpea salad and roasted vegetables with Ras El Hanout in advance and store them in the fridge for a meal that comes together in less than five minutes.
  • Greek yogurt is a fantastic source of protein, making it ideal if you don’t eat poultry, meat, or fish.
  • Unlike a grain bowl, there’s no prep necessary (other than the toppings). Just grab a container of plain full fat Greek yogurt and you’re halfway to a satisfying meal.
  • Turn a savoury yogurt bowl into a simple yet elegant dinner by pairing it with a crisp green salad and fresh fruit.
Clear glass divided lunch container with three sections. One contains fresh blackberries, one contains roasted zucchini, red pepper, and shallots, and one contains chickpeas with a dollop of yogurt. The container is sitting on a colourful batik print table cloth.

What is Ras El Hanout?

Ras El Hanout is a North African spice blend containing (amongst other spices) cinnamon, cumin, ginger, peppercorn, rose petals, coriander, paprika, and dried chilies. A few years ago a friend brought some back for me from Morocco and I’ve been a fan ever since. Can’t find it at your local grocery store? Check your local specialty cooking or spice shop or buy it online. Because of the spice blend’s earthiness, warmth, and gently astringency, I love to use Ras El Hanout on roasted chicken, as a rub for white fish, in citrus-based salad dressings, and sprinkled on popcorn with melted butter.

Round, shallow white bowl with a layer of Greek yogurt on the bottom, chickpeas, and roasted peppers, zucchini, and shallots. The dish is sitting on top of a brightly coloured batik tablecloth.

Savoury Yogurt Bowl With Chickpeas And Roasted Vegetables


3-4 generously sized savoury yogurt bowls


Full fat Greek yogurt

Chickpea salad with lemon parsley dressing (see recipe below)

Roasted vegetables with Ras El Hanout (see recipe below)

Black sesame seeds

Nigella seeds

Dried red chilies

Special equipment:

3-4 shallow bowls


Add two to three dollops of Greek yogurt to each bowl. Top with the chickpea salad and then the roasted vegetables with Ras el Hanout. Liberally sprinkle with black sesame seeds, nigella seeds, and dried red chilies.

Clear glass divided lunch container with three sections. One contains fresh blackberries, one contains roasted zucchini, red pepper, and shallots, and one contains chickpeas with a dollop of yogurt. The container is sitting on a colourful batik print table cloth.

Simple Chickpea Salad With Lemon Parsley Dressing


Enough for 3-4 generous savoury yogurt bowls


1/2 cup fresh parley

2-3 cloves of garlic, smashed and peeled

1 tsp. Dijon mustard

Juice of half a lemon (or, a generous tablespoon of bottled lemon juice)

2 Tbsp. olive oil

1/4 tsp. kosher salt

1 can of chickpeas, drained and rinsed

Special equipment:

Can opener

Medium-sized salad bowl

Measuring spoons

Food processor, blender, or mini-chopper



  1. Add all of the ingredients except for the chickpeas to a food processor, blender, or mini-chopper and blitz until smooth. Taste for seasonings and readjust if needed.
  2. Toss the chickpeas with the salad dressing in a medium-sized bowl.
  3. Set the chickpeas aside until you’re ready to assemble the savoury yogurt bowls. This salad can be stored in the fridge for up to three days, keeping in mind the pungency of the garlic will increase substantially.
Clear glass divided lunch container with three sections. One contains fresh blackberries, one contains roasted zucchini, red pepper, and shallots, and one contains chickpeas with a dollop of yogurt. The container is sitting on a colourful batik print table cloth.

Roasted Vegetables With Ras El Hanout


Enough for 3-4 generous savoury yogurt bowls


1 medium-sized zucchini, cut in half lengthwise and then into fairly thick half moons

1 red pepper, cut into chunky strips

4-5 shallots (depending on size), peeled and cut into quarters lengthwise

1-2 Tbsp. olive oil

1 Tbsp. Ras El Hanout

1/2 tsp. kosher salt

Special equipment:

Sharp knife

Cutting board

Large rimmed baking sheet

Measuring spoons

Parchment paper or silicon baking mat

Long-handled tongs


  1. Preheat the oven to 375° Fahrenheit.
  2. Spread the vegetables in a single layer over a baking sheet lined with parchment paper or silicon baking mat.
  3. Drizzle the vegetables with olive oil and evenly distribute the Ras El Hanout and kosher salt, massaging the oil and spice mixture into the sliced vegetables.
  4. Roast the vegetables for 30 minutes, using long-handled kitchen tongs to stir everything three or four times throughout.
  5. Once the vegetables are lightly browned and soft they’re finished. Set them aside until you’re ready to make the savoury yogurt bowls or keep them covered, in the fridge, for up to four days.
Round, shallow white bowl with a layer of Greek yogurt on the bottom, chickpeas, and roasted peppers, zucchini, and shallots. The dish is sitting on top of a brightly coloured batik tablecloth.

What I’m listening to

Jazz from a strange celestial place. Hypnotic jazz. Give me some really good vibes jazz. Jazz for drinking a glass of wine and chopping up shallots. The kind of jazz that could score a montage of people coming home on Friday evening after work. As the late, stupendously great Carol Channing sang, “Cause I’m a jazz baby, little jazz baby that’s me.”

Alice Coltrane – Something About John Coltrane

Instant Pot Chicken Stew with Crispy Radishes

Pureed vegetable base topped with shredded chicken breast, crispy radishes, and pulled chicken breast in a square white dish.

I’ve got to admit, it wasn’t love at first use with my Instant Pot. Especially when it came to braises (something for which the Instant Pot is often praised). My short ribs and pot roast kept coming out stringy no matter how much I tinkered with the settings and the time. I was convinced the Instant Pot would become a gigantic beast of an ill-used kitchen gadget, taking up what felt like my entire kitchen counter. However, I found my opinion changing the day I began developing this recipe for Instant Pot chicken stew. It calls for an entire chicken so you’ll have leftovers to make stock; just throw the bones and remaining flesh into a resealable bag and toss it into the freezer for future stock-making.

The Instant Pot is perfect for stews and this chicken stew is no exception. The Instant Pot comes with a trivet but frankly, I’ve never had any luck creating a true “rotisserie style” chicken using wet heat. This recipe yields fall-off-the-bone meat, an ultra-creamy base (without any dairy!), and is finished with a simple pan fried crispy radish topping. Rich, comforting, and pleasantly peppery from the radishes; this is one Instant Pot recipe that I keep returning to.

Pink bunch of radishes with green leaves on a pink background.

Making Instant Pot chicken stew with crispy radishes

  • Use a small chicken weighing between 3 and 5 pounds for best results and a shorter cooking time (this will also ensure that the chicken fits in your Instant Pot).
  • Make sure you brown the chicken on all sides in a generous amount of olive oil before pressure cooking – it will add plenty of flavour to the chicken, the stew as a whole, and the vegetables (particularly the radishes!).
  • Since I am rarely organized enough to take homemade chicken stock out of the freezer in time (and since I don’t own a microwave), I use Better Than Bouillon’s Roasted Chicken concentrate every time I make this recipe. If I have any white vermouth or dry white wine kicking around I’ll add a splash of that, too.
  • The stew vegetables can be pureed or left as-is depending on your preference. If you’re planning on skipping the blending component I would cut them into smaller pieces before adding to the Instant Pot.
  • Try to find healthy radishes with their greens still attached. Radish greens are delicious when cut into a thin chiffonade and added at the last minute.
  • This recipe for Instant Pot chicken stew works best if all chopping prep is done beforehand. Turn on some music and get your mise en place on!
Orange chicken stew base topped with crispy radishes, pulled chicken breast, and parsley. The stew is in a square white dish sitting on a red and white patterned plate. The background is red and loose parsley is scattered over the scene.

Instant Pot Chicken Stew with Crispy Radishes


4-6 servings, depending on the size of the chicken

Pink radishes on pink background.


1 whole chicken, skin left on, untrussed, and giblets removed

Kosher salt and freshly cracked pepper

Roast chicken seasoning (optional)

Olive oil

1 bunch of radishes, washed (cut the radishes into a fine dice and cut 6 radish leaves into a fine chiffonade)

Fresh parsley, minced

3 cups chicken stock (or a combination of chicken stock and white vermouth or dry white wine)

3 carrots, washed, peeled, and cut into 1-inch pieces

3 sticks of celery, washed and cut into 1-inch pieces

4 shallots, peeled and halved

6 cloves of garlic, smashed but left whole

1 Tbsp. corn starch

Juice from 1 lemon

Special equipment:

Instant Pot

Cutting board

Sharp chef’s knife

Long-handled kitchen tongs

Silicon or wooden spoon


Immersion blender


  1. Begin by generously seasoning both the inside of the chicken and the outside with a drizzle of olive oil, kosher salt, freshly cracked pepper, and optional chicken rub or seasoning.
  2. Set the Instant Pot to sauté on medium heat and add another drizzle of olive oil.
  3. Using long-handled kitchen tongs, carefully place the seasoned chicken breast-side down in the Instant Pot and brown for 5 minutes. Repeat on all four sides of the chicken until the outside is crispy. Transfer the browned chicken to a plate and set aside.
  4. Add the diced radishes to the hot oil and continue cooking until they become crispy (about 5 minutes). During the last minute of cooking, add a sprinkle of kosher salt and the radish greens. Use a long-handled spoon or spatula to remove the crispy radishes from the hot oil and set aside.
  5. Finally, add the carrots, celery, shallots, and smashed garlic to the Instant Pot and cook for a few minutes or until lightly browned. Stir in the stock or stock and white vermouth or dry white wine mixture.
  6. Place the browned chicken back into the Instant Pot, nestling the bird in with the vegetables and stock. Set the Instant Pot to manual and pressure cook (using the slow release) until cooked. I use small chickens so they usually take about 19-20 minutes once the Instant Pot has come to pressure. This handy chart is great for determining Instant Pot cooking times.
  7. Once the Instant Pot is done cooking the chicken, carefully remove the lid and transfer the chicken to a clean plate or cutting board. You may find that the chicken falls away from the bone almost immediately, so make sure you get any small bones out of the vegetable and stock mixture.
  8. Remove about a 1/2 cup of stock from the Instant Pot before blending the rest of the stock and vegetables until smooth (or as smooth as you’d like) with an immersion blender.
  9. Whisk the cornstarch into the reserved stock until it forms a slurry. Pour the slurry into the blended vegetables and whisk until combined and the mixture begins to thicken, adding the lemon juice to brighten up the entire dish.
  10. Plate the Instant Pot chicken stew by ladling the base mixture into a shallow bowl. Add the cooked chicken, a generous scattering of crispy radishes, a handful of minced parsley to serve.
Small jar full of diced radishes and radish greens on pink background.

What I’m listening to

Sol Seppy, AKA Sophie Michalitsianos, has only one album but it’s one that I’ve been listening to faithfully, hoping we’ll get an encore, ever since it debuted. Dreamy, whimsical, heavy, hopeful, shoegazey, a quietly stunning thing of intense beauty. A former touring member of Sparklehorse, Sol Seppy never fails to improve any mood or and space. An album that feels like it has a beginning, a middle, and a somewhat magical ending: This might just be what you need most as the January blues settle in.

Sol Seppy – Wonderland