25+ Delicious Sourdough Bread Dinner Recipes You’ll Love

Sourdough bread, with its rich flavor and tangy aroma, has become a beloved staple in kitchens around the world.

Its unique fermentation process not only enhances its taste but also contributes to its versatility as an ingredient in countless dishes.

If you’re looking to elevate your dinner game, sourdough bread can be a fantastic canvas for a variety of delicious recipes.

In this article, we’ll explore over 25 inventive sourdough bread dinner recipes that will satisfy your cravings and impress your family and friends.

From comforting casseroles and hearty soups to vibrant stuffed peppers and flavorful pizzas, there’s something for everyone to enjoy.

Get ready to unleash your culinary creativity and discover the endless possibilities of cooking with sourdough!

25+ Delicious Sourdough Bread Dinner Recipes You’ll Love

Sourdough bread is more than just a side; it can be the star of your dinner table.

With its ability to absorb flavors and complement a variety of ingredients, sourdough enhances any dish you create.

We hope this collection of over 25 sourdough bread dinner recipes inspires you to experiment in the kitchen and discover new favorites.

Whether you’re feeding a crowd or enjoying a quiet meal at home, these recipes offer a delightful way to showcase the unique character of sourdough.

So grab your starter and get cooking—your next delicious dinner is just a recipe away!

Sourdough Stuffing with Roasted Vegetables and Herbs

This deliciously herby and hearty sourdough stuffing is the perfect side for any dinner, especially for holiday meals. The sourdough adds a deep, tangy flavor that elevates the roasted vegetables and fragrant herbs. A medley of flavors and textures, this dish combines the best of crispy edges and soft, moist bread inside. It’s savory, earthy, and perfect to accompany meats, poultry, or even as a vegetarian main course.

Ingredients:

• 8 cups cubed sourdough bread, slightly stale or dried overnight
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 celery stalks, diced
• 2 large carrots, diced
• 1 cup mushrooms, sliced
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 2 cups vegetable or chicken broth
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Spread cubed sourdough bread on a baking sheet and bake for about 10 minutes until slightly toasted.
2. Heat olive oil in a large skillet over medium heat. Add onions, celery, and carrots, and cook until softened, about 5 minutes.
3. Add mushrooms, garlic, salt, and pepper, and sauté for another 5 minutes until mushrooms are tender.
4. Stir in the rosemary, thyme, and sage, cooking until aromatic.
5. In a large mixing bowl, combine the toasted sourdough cubes with the cooked vegetables and herbs. Toss until well incorporated.
6. Gradually add broth, tossing until the bread is evenly moist but not soggy.
7. Spread the stuffing into a greased baking dish. Cover with foil and bake for 30 minutes, then remove the foil and bake an additional 15-20 minutes until the top is golden brown.
8. Sprinkle with fresh parsley before serving.

This sourdough stuffing with roasted vegetables and herbs is a fantastic way to showcase sourdough’s tangy flavor while enjoying a comforting, warm dish. It’s a great choice for holiday dinners or even just a weeknight meal. With crisp edges and savory herbs, each bite is packed with flavor, perfect for pairing with a roast or even as a standalone dish.

Sourdough Bread and Spinach Casserole with Cheese

This savory sourdough casserole combines spinach, cheese, and herbs for a warm and creamy dinner that’s both filling and comforting. It’s a perfect mix of tangy, cheesy goodness with the added texture of rustic sourdough. Ideal for family dinners or gatherings, this casserole brings everyone together with its hearty flavors and creamy consistency.

Ingredients:

• 6 cups sourdough bread, cubed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cups fresh spinach, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1 1/2 cups milk
• 1 cup heavy cream

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a skillet, heat olive oil over medium heat and sauté the onions until softened, about 5 minutes.
3. Add spinach, salt, pepper, basil, and oregano, and cook until spinach is wilted.
4. In a large mixing bowl, combine the cubed sourdough, sautéed spinach and onion mixture, and the cheeses. Toss until well mixed.
5. In a separate bowl, whisk together the eggs, milk, and cream. Pour over the bread mixture, stirring to ensure the bread absorbs the liquid.
6. Transfer the mixture to the prepared baking dish, pressing down slightly to compact it.
7. Bake for 35-40 minutes, or until the top is golden brown and the casserole is set.
8. Allow the casserole to rest for a few minutes before serving.

This sourdough bread and spinach casserole is a deliciously creamy and cheesy option for a satisfying dinner. It’s a perfect dish to enjoy with a side salad or some roasted vegetables. With layers of cheesy goodness and wholesome spinach, this dish is not only comforting but also nutritious, providing both protein and greens for a balanced meal.

Savory Sourdough French Toast with Mushroom and Gruyère

This savory sourdough French toast takes a spin on the classic by pairing it with savory mushrooms and melted Gruyère cheese. It’s a perfect dish for brunch or dinner, offering a mix of creamy, earthy, and tangy flavors. The custardy sourdough bread soaks up a garlicky, herbed egg mixture and is then topped with sautéed mushrooms and Gruyère cheese, creating an irresistibly decadent plate.

Ingredients:

• 6 thick slices of sourdough bread
• 3 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme, chopped
• 2 tablespoons butter, divided
• 2 cups mushrooms, sliced
• 1 clove garlic, minced
• 1/2 cup grated Gruyère cheese
• Fresh parsley for garnish

Instructions:

1. In a bowl, whisk together eggs, milk, salt, pepper, and thyme.
2. Heat 1 tablespoon of butter in a large skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Add garlic and cook for an additional minute. Set aside.
3. Heat a second skillet over medium heat and add the remaining butter.
4. Dip each slice of sourdough into the egg mixture, allowing it to soak for a few seconds, then place in the heated skillet.
5. Cook each side of the sourdough until golden brown and slightly crisp, about 3-4 minutes per side.
6. Top each piece with a spoonful of the mushroom mixture and sprinkle with Gruyère cheese. Cover the skillet briefly to allow the cheese to melt.
7. Garnish with fresh parsley before serving.

This savory sourdough French toast with mushrooms and Gruyère is a sophisticated twist on a breakfast classic, ideal for a savory brunch or dinner. The earthy mushrooms and sharp Gruyère cheese balance the rich, custardy sourdough, creating a balanced, savory meal that’s sure to impress.

Creamy Sourdough Bread Pudding with Spinach and Feta

This creamy sourdough bread pudding combines rich custard with savory flavors of spinach and feta, resulting in a delightful dinner that’s both filling and sophisticated. It’s the perfect blend of creamy textures and the tangy notes from the sourdough bread and feta. This dish works wonderfully as a main course or as a hearty side for any meal, bringing together the best of comfort and elegance.

Ingredients:

• 8 cups sourdough bread, cubed
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cups fresh spinach, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup crumbled feta cheese
• 4 large eggs
• 1 1/2 cups milk
• 1 cup heavy cream
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the spinach, salt, and pepper, and cook until the spinach has wilted. Remove from heat and let cool slightly.
4. In a large mixing bowl, combine the sourdough cubes with the spinach mixture and crumbled feta. Toss to mix.
5. In another bowl, whisk together the eggs, milk, cream, and nutmeg. Pour over the bread mixture, stirring to coat the bread evenly.
6. Transfer the mixture to the prepared baking dish, pressing down slightly.
7. Bake for 35-40 minutes until the pudding is set and the top is golden brown. Let it cool for a few minutes before serving.

This sourdough bread pudding with spinach and feta is a comforting, savory dish that elevates a classic dessert into a main course. The feta adds a delightful saltiness that pairs perfectly with the creamy custard and spinach. Serve it with a fresh side salad, and you have a perfect weeknight dinner or a unique brunch centerpiece.

Sourdough Crusted Chicken Pot Pie

This cozy sourdough crusted chicken pot pie is a twist on the traditional recipe, combining the tangy flavor of sourdough with the comforting, creamy filling of a classic pot pie. With tender chicken, fresh vegetables, and a creamy broth, this dish is ideal for cold nights and brings a unique flavor to the beloved pot pie. The sourdough crust is crispy on the outside and soft inside, making every bite satisfying.

Ingredients:

• 2 cups sourdough bread, cubed
• 3 tablespoons butter
• 1/2 cup onion, diced
• 1/2 cup celery, chopped
• 1/2 cup carrots, diced
• 1/2 cup frozen peas
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 cups cooked chicken, shredded
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup flour

Instructions:

1. Preheat the oven to 400°F (200°C). Grease a 9-inch pie dish.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add onion, celery, and carrots, and cook until softened, about 5 minutes.
3. Stir in the peas, salt, pepper, thyme, and sage. Add the shredded chicken, mixing well.
4. In a separate small saucepan, melt the remaining tablespoon of butter over medium heat. Add flour, stirring constantly for 1-2 minutes to form a roux.
5. Slowly pour in the chicken broth and cream, whisking until smooth and thickened. Pour this sauce over the chicken mixture and stir until well combined.
6. Transfer the filling into the prepared pie dish. Arrange sourdough cubes evenly on top, pressing down gently.
7. Bake for 20-25 minutes or until the bread is golden brown and the filling is bubbly. Allow the pie to cool slightly before serving.

This sourdough crusted chicken pot pie takes classic comfort food up a notch with a flavorful, tangy topping. The sourdough bread gives each bite a delicious twist, and the filling is creamy, herby, and hearty. Perfect for a cozy family dinner, this pot pie brings warmth and comfort to any table.

Sourdough Panzanella with Roasted Vegetables and Mozzarella

This rustic sourdough panzanella is an Italian-inspired dinner salad featuring toasted sourdough, roasted vegetables, and creamy mozzarella. The bread soaks up the dressing, and the vegetables bring vibrant colors and flavors to the dish. This hearty salad is perfect for a light dinner or as an accompaniment to grilled meat, making it a versatile addition to any meal.

Ingredients:

• 4 cups sourdough bread, cubed
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/2 red onion, thinly sliced
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup fresh mozzarella, cubed
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Spread the sourdough cubes on a baking sheet, drizzle with 1 tablespoon olive oil, and toast in the oven for 10-12 minutes or until crispy. Set aside.
2. On a separate baking sheet, arrange the cherry tomatoes, bell pepper, zucchini, and red onion. Drizzle with 2 tablespoons of olive oil, season with salt, pepper, dried basil, and oregano, and toss to coat.
3. Roast the vegetables for 20-25 minutes or until tender and caramelized.
4. In a large mixing bowl, combine the toasted sourdough cubes with the roasted vegetables, mozzarella, and fresh basil.
5. Drizzle balsamic vinegar over the salad, tossing gently to combine.
6. Serve warm or at room temperature.

This sourdough panzanella with roasted vegetables and mozzarella is a delightful way to enjoy fresh, Mediterranean flavors. The tangy balsamic dressing complements the roasted vegetables, while the toasted sourdough adds texture and heartiness. Ideal for a light dinner, this salad brings a burst of color and flavor to the table, making it as beautiful as it is delicious.

Sourdough and Sausage Skillet Bake

This hearty sourdough and sausage skillet bake is a one-pan wonder that combines the rich flavors of sausage with crusty sourdough bread and fresh vegetables. It’s a satisfying meal that’s simple to prepare and perfect for busy weeknights. The bread absorbs the delicious juices from the sausage and veggies, creating a dish that’s both comforting and flavorful.

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 4 cups cubed sourdough bread
• 1 cup cherry tomatoes, halved
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it apart, until browned and cooked through.
3. Stir in the onion, bell peppers, and garlic, cooking until the vegetables are softened, about 5 minutes.
4. Add the cubed sourdough, cherry tomatoes, Italian seasoning, salt, and pepper. Mix until well combined.
5. Top the mixture with shredded mozzarella cheese.
6. Transfer the skillet to the oven and bake for 15-20 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

This sourdough and sausage skillet bake is an easy and flavorful dinner that highlights the versatility of sourdough bread. The combination of savory sausage and fresh vegetables makes for a satisfying meal that can be whipped up in no time. With minimal cleanup and maximum flavor, this dish is sure to become a family favorite!

Sourdough Meatball Sub Casserole

This innovative sourdough meatball sub casserole captures the beloved flavors of a classic meatball sub in a deliciously easy casserole form. Layered with homemade meatballs, marinara sauce, and gooey cheese, all atop a base of crispy sourdough bread, this dish is a hearty crowd-pleaser that’s perfect for family dinners or gatherings.

Ingredients:

• 4 cups cubed sourdough bread
• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined and form into meatballs.
3. In a skillet over medium heat, brown the meatballs on all sides. They do not need to be cooked through as they will finish cooking in the oven.
4. Layer the sourdough bread cubes in the bottom of the prepared baking dish. Top with cooked meatballs and pour marinara sauce over the top.
5. Sprinkle mozzarella cheese evenly over the casserole.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This sourdough meatball sub casserole is a fun and hearty way to enjoy a classic favorite. It combines the satisfaction of meatballs and marinara with the tangy depth of sourdough bread, creating a dish that’s both nostalgic and new. Perfect for feeding a crowd or for meal prep, this casserole brings comfort food to the next level.

Sourdough Bruschetta with Roasted Garlic and Goat Cheese

This elegant sourdough bruschetta is a perfect appetizer or light dinner option that features the rich flavors of roasted garlic and creamy goat cheese. The tangy sourdough bread serves as the ideal base for the sweet roasted garlic, vibrant herbs, and smooth cheese, making this dish both simple and sophisticated.

Ingredients:

• 1 loaf of sourdough bread, sliced into 1/2-inch thick pieces
• 1 head of garlic
• 4 ounces goat cheese, softened
• 3 tablespoons olive oil, divided
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh arugula or basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the top off the head of garlic, drizzle with 1 tablespoon olive oil, wrap in foil, and roast in the oven for about 30-35 minutes until tender.
3. While the garlic is roasting, arrange the sourdough slices on a baking sheet. Brush both sides with olive oil and toast in the oven for 10-12 minutes or until golden brown.
4. Once the garlic is cool enough to handle, squeeze the roasted cloves into a bowl and mash with a fork. Mix in goat cheese, thyme, salt, and pepper until combined.
5. Spread the garlic and goat cheese mixture onto the toasted sourdough slices.
6. Drizzle with remaining olive oil and top with fresh arugula or basil for garnish.

This sourdough bruschetta with roasted garlic and goat cheese is a delightful way to showcase the unique flavors of sourdough bread. The creamy goat cheese balances beautifully with the sweet, mellow roasted garlic, making for an elegant appetizer or light meal. Whether served at a dinner party or enjoyed as a simple weeknight treat, this dish is sure to impress!

Sourdough Vegetable Lasagna

This hearty sourdough vegetable lasagna reimagines the classic Italian dish by using sourdough bread in place of traditional pasta sheets. Layered with roasted vegetables, ricotta, and a rich tomato sauce, this lasagna is packed with flavor and texture. It’s a comforting, satisfying meal that is perfect for family dinners or special occasions.

Ingredients:

• 8 slices of sourdough bread
• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 2 cups marinara sauce
• 15 ounces ricotta cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add the zucchini, bell pepper, and mushrooms, cooking until softened. Stir in the spinach and cook until wilted. Season with salt and pepper.
3. In a mixing bowl, combine ricotta cheese, egg, Italian seasoning, and a pinch of salt and pepper.
4. Spread a layer of marinara sauce on the bottom of the baking dish. Place two slices of sourdough bread on top.
5. Spread half of the ricotta mixture over the bread, then half of the sautéed vegetables. Add another layer of marinara sauce and sprinkle with mozzarella cheese.
6. Repeat the layers: two slices of sourdough, remaining ricotta, remaining vegetables, more marinara, and top with the remaining mozzarella and Parmesan cheese.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
8. Let it rest for 10 minutes before slicing and serving.

This sourdough vegetable lasagna is a delicious and innovative take on a traditional favorite, transforming it into a wholesome, satisfying meal. The tangy sourdough complements the rich layers of vegetables and creamy cheeses, making every bite a delightful experience. Perfect for gatherings or a cozy family dinner, this dish is a great way to enjoy fresh vegetables while indulging in comfort food.

Sourdough Pizza with Seasonal Vegetables

This sourdough pizza offers a unique twist on a beloved classic, featuring a crispy crust made from tangy sourdough bread and topped with a vibrant array of seasonal vegetables. The sourdough base adds depth of flavor, while the fresh toppings create a colorful and delicious pizza that’s perfect for any occasion, whether it’s a casual weeknight dinner or a fun pizza night with friends.

Ingredients:

• 2 cups sourdough starter
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 cup assorted seasonal vegetables (e.g., bell peppers, zucchini, cherry tomatoes, red onion)
• Fresh basil leaves for garnish
• Salt and pepper, to taste
• Optional: red pepper flakes for added heat

Instructions:

1. In a large bowl, mix the sourdough starter, flour, salt, and olive oil until a dough forms. Knead for a few minutes until smooth. Cover and let it rest for at least 1 hour or until doubled in size.
2. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
3. Roll out the dough on a floured surface into a 12-inch round. Transfer to a piece of parchment paper.
4. Spread a layer of marinara sauce over the dough, leaving a small border around the edges. Sprinkle with mozzarella cheese.
5. Arrange the seasonal vegetables on top of the cheese. Season with salt and pepper and add red pepper flakes if desired.
6. Carefully transfer the pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
7. Remove from the oven and garnish with fresh basil leaves before slicing and serving.

This sourdough pizza with seasonal vegetables is a fun and delicious way to enjoy the flavors of fresh produce while savoring the tangy goodness of sourdough. The crispy crust paired with gooey cheese and vibrant toppings makes for a delightful dinner option. Whether you’re serving it for a casual family night or a gathering with friends, this pizza is sure to impress everyone at the table!

Sourdough Clam Chowder Bread Bowls

These sourdough clam chowder bread bowls are a hearty and comforting dish that combines the classic flavors of clam chowder with the rustic texture of sourdough bread. Serving the chowder in edible bowls adds a fun twist to a traditional favorite, making it perfect for entertaining or as a cozy dinner on a chilly night.

Ingredients:

• 4 large sourdough bread bowls
• 4 slices of bacon, diced
• 1 onion, chopped
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 3 cups clam juice
• 2 cups heavy cream
• 2 cans (6.5 ounces each) chopped clams, drained
• Fresh parsley for garnish
• Salt, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Hollow out the sourdough bread bowls, reserving the tops to use as lids.
2. In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
3. Add the onion, celery, and potatoes to the pot. Cook until the vegetables are softened, about 5 minutes. Stir in garlic, thyme, and black pepper.
4. Pour in the clam juice and bring to a boil. Reduce heat and simmer for 10-15 minutes until the potatoes are tender.
5. Stir in the heavy cream and chopped clams. Let simmer for an additional 5 minutes, adjusting salt to taste.
6. Ladle the chowder into the hollowed-out sourdough bowls and top with the reserved bacon.
7. Serve warm, using the bread tops as lids or to dip into the chowder.

These sourdough clam chowder bread bowls are the ultimate comfort food, combining creamy chowder with the tangy goodness of fresh sourdough. This interactive dining experience not only satisfies hunger but also delights with its presentation. Perfect for chilly evenings or seafood lovers, this dish brings warmth and a touch of coastal charm to any dinner table!

Sourdough Stuffed Peppers with Quinoa and Black Beans

These flavorful sourdough stuffed peppers combine the heartiness of quinoa and black beans with the unique tang of sourdough bread, making for a nutritious and satisfying meal. Baked until tender, these peppers are filled with a savory mixture of vegetables and spices, offering a vibrant and colorful dish that is perfect for a weeknight dinner or a gathering.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn (frozen or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 2 cups sourdough bread, cubed
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
2. In a skillet, sauté the onion and garlic over medium heat until softened. Add the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix well and remove from heat.
3. Stir in the cubed sourdough bread until evenly combined.
4. Fill each bell pepper with the quinoa and black bean mixture, pressing down gently to pack it in. Top each pepper with shredded cheese.
5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly.
6. Garnish with fresh cilantro before serving.

These sourdough stuffed peppers with quinoa and black beans are a delightful fusion of flavors and textures. The sourdough adds a unique twist to the traditional stuffed pepper, making each bite satisfying and delicious. Perfect for meal prep or a healthy weeknight dinner, these stuffed peppers are not only visually appealing but also packed with nutrients and taste.

Sourdough French Onion Soup

This rich and savory sourdough French onion soup brings a comforting and hearty twist to a classic favorite. Featuring caramelized onions simmered in a flavorful broth and topped with crusty sourdough bread and melted cheese, this dish is perfect for cozy evenings or special occasions. The sourdough adds an extra layer of flavor that elevates this timeless soup.

Ingredients:

• 4 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 cups beef broth (or vegetable broth)
• 1 cup white wine (optional)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 4 slices of sourdough bread
• 2 cups shredded Gruyère cheese (or Swiss cheese)
• Fresh thyme for garnish

Instructions:

1. In a large pot, melt butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 25-30 minutes.
2. Stir in the white wine (if using) and let it simmer for a few minutes until reduced. Add the beef broth, dried thyme, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
3. Preheat your oven broiler.
4. Ladle the soup into oven-safe bowls. Top each bowl with a slice of sourdough bread and a generous amount of Gruyère cheese.
5. Place the bowls on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is melted and bubbly.
6. Carefully remove from the oven, garnish with fresh thyme, and serve hot.

This sourdough French onion soup is the perfect dish to warm you up on chilly nights. The deep, caramelized flavors of the onions combined with the richness of the broth create a delightful experience that’s comforting and satisfying. Topped with crispy sourdough and gooey cheese, it’s a dish that’s sure to impress and is perfect for sharing with family and friends.

Sourdough Chicken Salad Sandwiches

These sourdough chicken salad sandwiches are a refreshing and flavorful twist on a classic lunch option. The combination of tender chicken, crisp vegetables, and creamy dressing, all served on toasted sourdough, makes for a satisfying meal that’s perfect for picnics, brunches, or light dinners. This recipe is easy to customize based on your taste preferences and is sure to be a hit!

Ingredients:

• 2 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt (or additional mayonnaise)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 celery stalk, diced
• 1/4 cup red onion, diced
• 1/4 cup chopped walnuts or pecans (optional)
• Salt and pepper, to taste
• 8 slices of sourdough bread
• Lettuce leaves for serving
• Sliced tomatoes for serving

Instructions:

1. In a large mixing bowl, combine the shredded chicken, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, diced celery, red onion, and nuts (if using). Mix until well combined. Season with salt and pepper to taste.
2. Lightly toast the sourdough bread slices.
3. Spread a generous portion of the chicken salad onto four slices of toasted sourdough. Top with lettuce leaves and sliced tomatoes, then close with the remaining slices of bread.
4. Slice in half and serve immediately, or refrigerate for later.

These sourdough chicken salad sandwiches are not only delicious but also incredibly versatile, allowing you to personalize them to suit your taste. The tangy dressing and crunch of fresh vegetables contrast beautifully with the soft, crusty sourdough bread, making for a delightful meal. Ideal for gatherings, lunch boxes, or a quick dinner, these sandwiches are a fantastic way to enjoy the wholesome goodness of sourdough.

Note: More recipes are coming soon!