The Main Ingredients

A full list of ingredients with their measurements can be found in the recipe card below, but here are the key items you’ll need to make this Mexican-style kale and cabbage slaw.

• Lime juice — Freshly squeezed lime juice tastes so much brighter than bottled lime juice, so I recommend buying a few limes for this recipe. If your limes are hard, roll them on the countertop while pressing down firmly with the palm of your hand to release more of the juice.
• Olive oil — Can be swapped with sunflower or canola oil.
• Fresh cilantro — I prefer using just the leaves, which are more tender than the stems.
• Kale — You can use any variety of kale you’d like! I typically use dinosaur kale (aka Tuscan kale), which is milder and sweeter in flavor.
• Purple cabbage — Adds tons of crunch to the slaw. However, it’s incredibly earthy and slightly bitter, which is why I recommend shredding it finely with a mandoline.
• Carrots — Shred them with a box grater so they disappear into the slaw.
• Jalapeño — Adds a kick of heat. If you’re sensitive to spice, either omit the jalapeño entirely or remove the seeds before chopping it finely.
• Spices — Ground cumin enhances the Mexican flavors of this slaw, and a pinch of sugar balances out the tangy lime juice.

Make-Ahead Option

• If making the day of: Assemble the kale coleslaw as instructed, cover tightly, and chill until ready to serve. Because this slaw recipe uses such hearty veggies, they shouldn’t become too soggy in the fridge.
• If making a day or more in advance: Chop all the veggies as instructed and store separately from the dressing. When you’re ready to serve, just toss everything together.

Ways to Serve Your Slaw

I’ve served this Mexican slaw as a side, on tacos and rice bowls, and in wraps and sandwiches. Get creative and let me know how you eat it!

• As a side dish: Try it with BBQ chicken, smoked baby back ribs, chicken enchiladas, and slow cooker Mexican chicken.
• On tacos: This slaw is amazing on black bean tacos, shredded chicken tacos, shredded pork tacos, and fish taco bowls.
• On sandwiches and wraps: Pile it onto bbq chicken sliders, pork carnitas lettuce wraps, and steak fajitas.
• On nachos: Add the slaw to your favorite sheet pan nachos or pork nachos as the very last step before serving.

Special Equipment You’ll Need

• Ice cream maker: You must use an ice cream machine to prepare this recipe. I don’t know of any other method for making this strawberry gelato at home that will give you the same smooth and creamy results.
• Food processor: A blender might also work to puree the fresh strawberries, but a food processor really is best for this job.
• Ice cream freezer containers: I love to use reusable containers for freezing ice cream, soups, and more. They’re incredibly durable and help protect the gelato from freezer burn!
• Ice cream scoop: Investing in a good-quality ice cream scoop makes all the difference. This is the one we use and love.

The 6 Ingredients in Strawberry Gelato

I love how few ingredients are needed to make fantastic homemade gelato! A full list of measurements and instructions are in the FREE printable recipe card at the bottom of the post, but here’s an overview of what you’ll need.

• Granulated Sugar: Adds a neutral sweetness that doesn’t detract from the strawberries. If you want to make this recipe with a natural sugar, like honey or pure maple syrup, start with half the amount and add more as desired (liquid sweeteners taste much sweeter than granulated sugar).
• Cornstarch: Thickens the gelato base, which means we don’t have to use egg yolks in this recipe. It also keeps the gelato super creamy when frozen and prevents it from developing an icy texture.
• Whole Milk: You can’t substitute 2% milk or a lighter milk alternative here. You need the fat from the milk and cream to make the gelato rich and creamy.
• Heavy Whipping Cream: The key ingredient to making a velvety smooth gelato.
• Strawberries: Fresh strawberries are my preference, but you can also use frozen strawberries (especially if you’ve frozen your own in-season strawberries, which have amazing flavor).
• Lemon Zest: Complements the strawberries and brightens up the gelato.

Katie’s Tip: Feel free to customize this gelato base by replacing the strawberries with another fruit, such as cherries (pits removed), raspberries, blackberries, or blueberries. Blackberries have large seeds, so you’ll definitely want to strain those out!

Katie’s Tips for Making This Recipe

• If you don’t want the grit of strawberry seeds in your gelato, strain them out. Simply place a fine mesh strainer over a large bowl or glass measuring cup and strain the un-churned gelato base through it to remove the seeds. Then, proceed with the recipe.
• Do not try to substitute the heavy cream or whole milk. This strawberry gelato recipe uses both to achieve silky smooth, creamy gelato.
• The gelato base should be chilled at least 4 hours before churning, but overnight is even better. You’ll achieve the smoothest, creamiest strawberry gelato if you churn a cold base rather than one that is room temperature.
• To speed up the chilling process, place the ice cream base in a medium bowl over a large bowl filled with ice and cold water before transferring it to the refrigerator. The ice bath + refrigerator will chill the base the fastest.

Recipe FAQs

Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

Can I Prep the Gelato Base in Advance?

Yes! Since the gelato base needs to chill at least 4 hours anyway, you can easily prepare the base ahead of time. It will store in the refrigerator for up to 2 days before you need to churn it.

Do I Have to Use an Ice Cream Maker?

Yes, you have to own an ice cream maker to make this gelato recipe. I don’t know of any other way to make gelato.

How Do I Store Gelato to Prevent Ice Crystals?

The best way to store this strawberry gelato while keeping it fresh and preventing the formation of ice crystals is to transfer it to an airtight container before you freeze it. Place a piece of plastic wrap, parchment paper, or wax paper on the surface of the gelato before placing the lid on the container.

How Long Does Homemade Gelato Last?

If stored in an airtight freezer-safe container, homemade gelato should last up to 3 months. I recommend storing the strawberry gelato in these ice cream freezer containers.

Ingredient Notes

To make this easy raspberry cheesecake cookie recipe, I started with my favorite chocolate chip cookie recipe. It’s one of my go-to bases because the texture is just right: soft in the center, lightly crisp around the edges, and always reliable.

And don’t forget: Full measurements and instructions are in the FREE printable recipe card at the bottom of the post!

• Raspberry Jammy Bits – The star ingredient for sweet-tart raspberry pockets in every bite! If you’d rather use something more affordable, try chopped dried raspberries (not freeze-dried) or you could experiment with raspberry fruit leathers or jelly-like raspberry candies, cut into tiny bits. Just aim for something chewy, not crunchy or crumbly! (Whatever you do, don’t use frozen raspberries which will break down too much during mixing, and the juices can bleed into the dough, affecting both the texture and color of the cookies.)
• Cake Flour – Helps create a soft, tender texture. If you don’t have cake flour, you can make your own using just flour and cornstarch.
• Bread Flour – Adds chewiness and structure.
• Cream Cheese – Gives the dough a subtle tang and soft texture. Use full-fat cream cheese that’s wrapped in foil, not anything whipped or “light.”
• Sugar — This recipe uses both brown sugar and granulated sugar for a chewy middle and crispy edges.
• Eggs – Bind the dough and provide structure. Always bring your eggs to room temperature when baking! This creates a more cohesive cookie dough.
• White Chocolate Chunks – I recommend using high-quality white chocolate chunks vs chocolate chips. I like the way chunks melt, leaving those creamy pockets of sweetness that pair so well with the raspberry flavor.

Recipe Tips

Ingredient Notes

You can mix and match the ingredients for these cucumber watercress tea sandwiches, if desired, but here are the 7 basic ingredients I always use in mine. A full list of ingredients with their measurements can be found in the recipe card below.

• Cream cheese — You want to use brick-style cream cheese for this recipe, and it needs to be at room temperature so you can blend it more easily with the Boursin.
• Garlic and herb Boursin — This is a type of soft, Gournay-style cheese. I prefer using the garlic and herb flavor in these sandwiches, but you may experiment with their other flavors. If you can’t find Boursin cheese at your local grocery store, try using something like Laughing Cow or a flavored cream cheese.
• Fresh chives — Fresh herbs elevate this simple tea sandwich recipe, so don’t omit the chives!
• English cucumber — This variety of cucumber has very few seeds and is super crunchy, which is why I love using it in sandwiches.
• Radishes — Add a delicate peppery bite that cuts through the herbed cream cheese spread.
• Watercress — Watercress is a cruciferous vegetable that’s related to horseradish and mustard greens. It has a peppery flavor (similar to arugula) and is quite crisp. Remove the tough stems from the watercress when making these tea sandwiches!
• Sandwich bread — I like to use both pumpernickel and white sandwich bread to create a prettier sandwich platter, but you may use just one kind of bread.

Katie’s Tip: Tea sandwiches are meant to be served on thin slices of soft sandwich bread for easy eating. Avoid breads that are chewy or crusty, such as ciabatta or sourdough.

How to Cut Perfect Tea Sandwiches

Always cut off the crusts before adding the cream cheese and toppings. Then, you can either cut these sandwiches into triangles or into strips (called “fingers,” hence the name finger sandwiches!).

• To cut into triangles — Use a sharp serrated knife to cut the sandwiches in half diagonally.
• To cut into fingers — Use a sharp serrated knife to cut the rectangle of bread into 3 to 4 strips. Each strip should be roughly two fingers wide (I hold my hand up to the bread before cutting to gauge how many finger sandwiches I can get from one rectangle of bread before I begin slicing).

Katie’s Tip: Always use a serrated knife to cut your tea sandwiches! This prevents the edges of the bread from getting squished during slicing.

Make-Ahead Instructions

I don’t recommend making these watercress sandwiches too far in advance since the cucumber slices will make the bread soggy after a while. However, you can prepare elements of this recipe ahead of time:

• Cucumber and radish — Can be sliced and stored in separate airtight containers up to 1 day in advance.
• Herbed cream cheese spread — Can be mixed together up to 1 day in advance and stored airtight in the fridge.
• Sandwiches — Should be cut and assembled no more than 1 to 2 hours in advance. Store in airtight containers or wrap the servings platters tightly with plastic wrap to prevent the bread from drying out in the fridge.

The 5 Main Ingredients

A full list of ingredients with their measurements can be found in the recipe card below, but here are the key ones you’ll need to make the balsamic portobello mushrooms.

• Portobello Mushroom Caps — You’ll need small, 2-inch portobello mushrooms (often labeled as “Baby Bella” mushrooms). I prefer roasting portobello mushrooms over white mushrooms or any other variety because they’re earthy and flavorful without being too potent.
• Extra-Virgin Olive Oil — For added flavor, you could use an herb-infused olive oil.
• Balsamic Vinegar — This is a sweeter vinegar that becomes even more fragrant after roasting.
• Fresh Aromatics — Fresh thyme and garlic add lots of flavor without overwhelming the delicate mushrooms.
• Sea Salt and Black Pepper — I’ve tested this recipe with other seasonings, and honestly you just don’t need them! This is one side dish that’s best kept super simple.

Recipe Variations

• Don’t have portobellos? You can really use whatever mushrooms you like in this recipe: large portobello mushrooms, cremini mushrooms, or butter mushrooms will all work!
• Don’t have fresh thyme? Fresh rosemary is a great substitute. If you don’t have fresh herbs, just use their dried counterparts. You’ll want to use about 1 teaspoon when using dried instead of fresh. Italian seasoning would also be a good fit in this recipe.
• Like it spicy? Try adding some red pepper flakes.
• Like it cheesy? Sprinkle some freshly grated parmesan cheese on top or stuff the mushrooms with goat cheese before serving. YUM!
• Make it a meal by tossing the mushrooms with pasta and parmesan cheese and/or basil pesto for a delicious yet simple meal.

Serving Suggestions

Not sure what mains to serve with these balsamic portobello mushrooms? I suggest anything with Italian- or Mediterranean-inspired flavors, including:

• Beef — Marinated Grilled Flank Steak, Seared Filet with Mixed Herb Gremolata, Homemade Roast Beef Sandwiches
• Chicken — Chicken Caesar Lettuce Wraps, Greek Chicken Thighs, Mini Chicken Pot Pies
• Pork — Smoked Pork Shoulder, Greek Pork Kebabs, Sheet Pan Pork Tenderloin
• Pasta — Gnocchi with Browned Butter and Sage, Instant Pot Italian Beef Ragu with Pappardelle, Creamy Gorgonzola Pasta

The Main Ingredients

You can find the full list of ingredients with their measurements in the recipe card below. Here are the key ingredients you’ll need to make the homemade ham bone broth as well as the ham and potato soup.

• Ham + Ham Bone — If you’re not ready to make this soup right away, remember that you can freeze both the ham and ham bone in a zip-top bag for several months. Then, add it straight to the slow cooker (no need to freeze first). And if you need a ham recipe to make, we love this brown sugar glazed ham and this honey glazed slow cooker ham.
• Vegetables and Aromatics — A blend of yellow onion, carrot, celery and garlic add rich flavor to the soup.
• Fresh Herbs — I prefer using parsley to make the ham broth and thyme to make the soup itself, but you can mix and match the herbs however you like. If using dried herbs, use 1/3 the amount called for because they’re more potent than fresh.
• Potatoes — I prefer using Yukon Gold potatoes for making soup. They stay super creamy without falling apart in the broth (which is what Russets tend to do).
• Heavy Cream — You can replace the cream with an equal amount of half and half, whole milk, or evaporated milk for a slightly less creamy but still delicious soup.
• Kale — You can use any variety you like, just make sure to remove the fibrous stems first.

Recipe FAQs

Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

What size slow cooker should I use?

I used my trusty 6-quart slow cooker, but you can use anything that’s 6 quarts or larger. Don’t use a smaller slow cooker or else the ham bone won’t fit inside.

Do I have to make the homemade ham broth?

No, if you’ve used your ham bone in another recipe or don’t have one, you can substitute the ham broth with an equal amount of chicken broth or chicken stock instead.

Can I Freeze this soup?

Yes! I typically don’t freeze soups that have a lot of dairy in them (i.e. cheese, heavy cream, or half and half) since dairy tends to split in the freezer. But since there’s only a cup of cream in this soup, it freezes without issue.

Check out this post on how to freeze soup for more instructions.

Side Dish Suggestions

I usually serve this ham bone potato soup with some kind of bread for dipping and a simple green side salad for freshness. Here are some sides you can try:

• Pumpkin Cornbread Muffins
• Honey Cornbread Muffins
• Rosemary Focaccia or Rustic Rosemary Garlic Bread
• Easy Sourdough Bread
• Crispy Prosciutto Salad
• Mixed Greens Citrus Salad
• Grandma’s Homemade Caesar Salad

Katie’s Cocktail Making Tips

Storage and Shelf Life 

This recipe makes approximately 1 cup of gingerbread simple syrup. Refrigerate airtight up to 2 weeks and shake gently before each use (natural settling is normal).

The 4 Main Ingredients 

A full list of ingredients with their measurements can be found in the recipe card below, but let’s go over the key items you’ll need to prepare a spiced cranberry hot toddy with tea. 

• Whiskey — I prefer using a bourbon or rye from a local distillery. My favorites here in Colorado include Basil Hayden, Breckenridge Bourbon, Four Roses Bourbon, and Laws Whiskey House.
• Cranberry Orange Syrup — You can either make your own cranberry syrup and infuse it with a little orange zest and cinnamon (exact instructions provided in the recipe card below), or you can buy it pre-made at the grocery store. 
• Lemon Juice — Freshly squeezed is preferred, but bottled works well too (especially if you don’t have any lemons on hand). For extra cranberry flavor, you can add in a little splash of unsweetened cranberry juice, too!
• Tea — Hot toddies work best with herbal teas, particularly if you’re trying to alleviate the symptoms of a cold or a sore throat. My favorite is the lemon ginger tea from Celestial Seasonings, which gives the hot toddy that classic ginger flavor without actually having to use fresh ginger. 

Want it sweeter? Stir 1 to 2 tablespoons of honey into your mug. Honey also helps reduce inflammation and will coat your throat, further soothing any soreness or scratchiness. 

FAQs

Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

Can the whiskey be omitted? 

You’re welcome to keep this cranberry hot toddy alcohol-free by omitting the whiskey. You’ll miss out on some of the throat-numbing effect, but your drink will still be very soothing. 

Can the cranberry syrup be omitted? 

The spiced cranberry orange syrup adds flavor more than anything else, so you’re welcome to omit it to create a classic whiskey tea hot toddy. 

Why does my hot toddy taste bland? 

If you brewed your lemon ginger tea as the packaging instructed (1 tea bag per 8 ounces water), your hot toddy might taste a little bland or watery. I suggest brewing 1 tea bag in 6 ounces of water so it’s strong enough to hold its own against the whiskey and lemon juice. 

What’s the best whiskey to use? 

You can use any whiskey you like, but I’ve found bourbon or rye to be the best. Bourbon will be a little sweeter, with vanilla and caramel notes; bourbon will have a stronger, spicier flavor. Both are equally excellent throat soothers, so use your favorite! 

Katie’s Tips for Success

Recipe Variations to Try 

• Swap the focaccia dough for sourdough. Here’s my favorite recipe for sourdough bread. 
• Add a pinch of clove or cardamom. This will deepen the spice flavor.
• Add nuts. Use ¼ – ⅓  cup toasted chopped pecans or walnuts, added with the second cinnamon-sugar layer.
• Make orange cinnamon focaccia. Add ½ to 1 teaspoon finely grated orange zest into the glaze or sprinkle lightly over the glaze just before serving for a citrusy flavor.