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    Beet Broccoli Salad

    This beet broccoli salad recipe combines two unexpected vegetables for a fresh, earthy, and satisfying side dish. Steaming the vegetables requires minimal cooking, and a tangy, herby yogurt dressing pulls everything together.

    large dish of beet salad with side of dressing

    Beets and broccoli may seem an unusual pairing, but sometimes it's worth trying something new. And who hasn't found themselves with unexpected items in the fridge and the desire to toss everything together in one cohesive dish?

    Roasting may also seem the more obvious choice for cooking vegetables like beets and broccoli. I love a good roasted vegetable, yet there's something to be said for the simplicity of steaming, especially when both vegetables can be cooked together in one pan.

    The simple cooking method truly allows the vegetables to shine on their own, though a yogurt dressing with lemon, dill, garlic, and honey helps tie everything together and create something that's part salad and part vegetable side dish.

    😍 Why you'll love this recipe

    1. The beets and broccoli steam together in one pot for minimal cooking and cleanup.
    2. Served at room temperature or chilled, it's a good make-ahead dish that pairs well with a main dish or can be topped with a protein of choice for an easy meal.
    3. It's packed with vegetables and is a good source of Vitamin C and fiber.

    For more vegetable side dishes, check out my recipes for Roasted Napa Cabbage, Instant Pot Red Cabbage and Apples, and Honey Sriracha Brussels Sprouts.

    If you're a beet lover, don't miss this Sweet Potato and Beet Salad, or these Beet and Feta Tartlets.

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    🥦 Ingredients

    Here's everything you need to make

    ingredients for making beet broccoli salad

    Key Ingredients

    • Beets - They have a deep, earthy, fresh flavor and are simply cooked in this recipe to let them shine as they are. Look for smaller beets for quicker cooking.
    • Broccoli - An uncommon pairing with beets, but I enjoy the complementary earthiness and contrasting textures when both vegetables are steamed.
    • Greek Yogurt - Makes the basis of the dressing. I like to use a full-fat Greek yogurt for the most flavor.
    • Raisins - Add bites of chewy sweetness to the dish
    • Walnuts - For a contrasting crunch
    • Lemon - The tang and freshness of lemon helps to brighten up the dressing and salad
    • Dill - Fresh dill contributes herby, grassy flavor the pairs particularly well with lemon, yogurt, and beets

    See the recipe card below for the complete list of ingredients and quantities.

    🍳 Substitutions & Variations

    • Instead of raisins, try dried cranberries for a similar taste and texture.
    • Peanuts or cashews make good substitutes for walnuts while still supplying the crunch.
    • Cauliflower makes a decent sub for broccoli if you have some handy. It will just take a bit longer to steam.
    • If steaming doesn't sound good, try roasting the vegetables. Spread the beets on a baking sheet, lightly coated with oil, and cook for 40 minutes, adding the broccoli about halfway through.
    • You can peel the beets before cooking them if you find it easier to use a vegetable peeler rather than your hands. I think it's up to personal preference.
    • Make it a meal by topping the salad with a fried egg or other quick protein.
    • No fresh dill? Use one teaspoon of dried dill in its place.

    🔪 Instructions

    Here's how to make this beet broccoli salad.

    beets in a pan on a steaming rack
    1. Step 1: Add your beets to a steamer basket set in a pan with about an inch of water in the bottom. Cover the pot, set the heat to medium, and steam the beets for 20-25 minutes or until cooked about ¾ of the way. At this point, you should be able to insert a knife into a beet.
    chopped broccoli on a cutting board
    1. Step 2: Meanwhile, cut your broccoli into rough pieces, crush the garlic, and zest and juice the lemon.
    walnuts toasting in a pan
    1. Step 3: Toast the walnuts in a pan over low heat until lightly browned and fragrant, stirring often.
    adding broccoli to steaming pan
    1. Step 4: Add the broccoli to the pan with the beets and steam for another 7-8 minutes or until both the beets and broccoli are tender.
    dressing being whisked in a bowl with ingredients
    1. Step 5: While the beets and broccoli cook, combine the ingredients for the yogurt dressing.
    yogurt dressing being mixed in a bowl
    1. Step 6: Whisk until smooth. Taste and add salt or lemon juice, if needed.
    beets being peeled
    1. Step 7: When the beets and broccoli are cooked to your liking, remove them from the pot. Let the beets cool briefly, then rub off the peels.
    sliced beets on a dish
    1. Step 8: Cut the beets into quarters and arrange on a serving platter.
    salad items gathered together
    1. Step 9: Gather the other ingredients and add the broccoli, raisins, and walnuts to the dish.
    salad dressing being poured over beets and broccoli
    1. Step 10: Drizzle over the dressing and serve at room temperature or briefly chilled.

    🌟 Top Tips

    • You want to use small to medium beets in this recipe. Larger ones will take longer to cook. Alternatively, you could peel and cut large beets into smaller pieces to help speed up the cooking time.
    • Beets can sometimes be tough, depending on how fresh they are. You may need to increase the cooking time slightly.
    • Drizzle the dressing over the salad rather than tossing it all together, which will turn everything a bright purple thanks to the beets.

    🥘 Equipment

    Steaming basket - This makes steaming vegetables super easy. If you don't have one handy, here are some makeshift ideas or you can always roast the vegetables instead.

    🥡 Storage

    Store the beet and broccoli salad in an airtight container in the fridge, with the dressing separate, for up to four days. Top with the dressing just before serving.

    🤔 FAQ

    Is it better to roast or boil beets for salad?

    Either method works. Roasting brings out the sweetness of the beets and adds some caramelization. On the other hand, boiling or steaming, as in this recipe, may be a quicker and easier approach.

    What are some creative ways to make salads more exciting?

    For more exciting salads, think beyond lettuce, use a variety of vegetables, incorporate some crunch, and use a flavorful homemade dressing.

    Should beets be peeled or unpeeled?

    You can eat beets with the peels, though it is more common to peel them either before or after cooking. Larger, older beets can have tough skins and should generally be peeled. If you leave the peels on, wash them well to remove any dirt.

    🍴 Pairing

    Any of these recipes would pair well with this beet broccoli salad:

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    a dish of beet broccoli salad with yogurt dressing

    Beet Broccoli Salad

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Steve Peters
    • Total Time: 0 hours
    • Yield: 4-6 servings, as a side 1x
    • Diet: Vegetarian
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    Description

    This recipe combines two unexpected vegetables for a fresh, earthy, and satisfying side dish. Steaming the vegetables requires minimal cooking, and a tangy, herby yogurt dressing pulls everything together.

    Ingredients

    Units Scale
    • 1 ½ pounds small beets
    • 1 pound broccoli
    • 1 clove garlic
    • 1 lemon, zested and juiced
    • ½ cup chopped walnuts
    • 1 cup Greek yogurt
    • 1 tablespoon finely chopped fresh dill
    • 1 tablespoon olive oil
    • 1 tablespoon honey
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • ½ cup raisins

    Instructions

    1. Cook the beets. Add about 1 inch of water to the bottom of a pot. Add a steaming basket and place your beets on top. Cover the pan, turn the heat to medium, and allow the beets to steam for 15-20 minutes. You want them to be cooked about ¾ of the way through. Stick a knife into one to test for doneness.
    2. Prep the other ingredients. Cut the broccoli into large bite sized pieces. Mince or press the garlic. Zest and juice the lemon, reserving 2 tablespoons of the juice for this recipe and saving the rest for another use. Add the walnuts to a small pan and toast on low heat, stirring occasionally, until browned and fragrant.
    3. Cook the broccoli. When the beets have reached the ¾ mark, add the broccoli to the pan, cover once again, and keep steaming for 7-8 minutes or until both the beets and broccoli are tender.
    4. Make the dressing. Combine the yogurt, dill, oil, honey, salt, and pepper to a bowl. Whisk until smooth. Taste the dressing and add more honey or salt, as needed.
    5. Assemble the salad. Peel the beets after they've had a few minutes to cool by rubbing them with your fingers. Then cut into large pieces. Arrange the beets on a serving dish. Add the broccoli, toasted walnuts, and raisins. 
    6. Dress the salad and serve. Drizzle the yogurt dressing over the salad and serve at room temperature or briefly chilled.

    Notes

    You can use any kind of beets for this recipe. However, depending on the size and variety, the exact cooking time of your beets may vary, so test them for doneness and continue cooking a few more minutes, if needed.

    Nutritional info is based on four servings.

    • Prep Time: 10 mintues
    • Cook Time: 25 mintues
    • Category: Sides
    • Method: Steaming
    • Cuisine: American

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    Looking for more recipes like this one? Try these:

    Roasted Napa Cabbage

    Wondering what to do with napa cabbage? In this easy roasted napa cabbage recipe, you'll quickly cook it using high heat and flavor it with a tasty sesame ginger soy sauce. The result is a simple side dish that will pair beautifully with a variety of main dishes.

    plate with roasted napa cabbage with garlic dressing

    I attempted and failed to grow napa cabbage in my garden this summer. Napa cabbage is an elongated Chinese cabbage that looks kind of like a head of romaine lettuce. It has layers of pale, tightly packed leaves that are wonderfully crisp and crunchy.

    My napa cabbage did not produce a tightly packed head, and it really was like lettuce. When I tried using my cabbage to make this recipe, it turned out like mushy cooked lettuce, too. But that's how it goes with gardening. Sometimes, things just don't turn out well. Luckily, there's always the grocery store for backup.

    🤤 Why you'll love this recipe

    1. Roasted napa cabbage is an easy side dish cooked quickly thanks to high heat and a simple preparation.
    2. It is a versatile dish that can accompany a variety of main dishes. Try it with my Swedish Meatballs, Simple Stuffed Zucchini, or this Cardamom Chicken and Rice.
    3. The cabbage comes out tender and mild with plenty of fresh crunch.

    Looking for more cabbage recipes? Try my Instant Pot Red Cabbage and Apples, Stuffed Cabbage Polish Golumpki, and Borscht Soup.

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    🫚 Ingredients

    Here's everything you need to make this roasted napa cabbage recipe.

    napa cabbage, soy sauce, garlic, and other ingredients
    • Napa cabbage
    • Soy sauce
    • Sesame seeds
    • Maple syrup
    • Garlic
    • Ginger
    • Sesame oil
    • Rice wine vinegar
    • Black pepper

    See the recipe card below for the full list of ingredients and quantities.

    🌶️ Substitutions & Variations

    • Make it spicy by adding some crushed red pepper to the sauce.
    • Instead of Napa, use green, red, or savoy cabbage cut into wedges. Bok choy would also be great. Adjust the cooking time as needed.
    • Grill the cabbage instead of roasting it. You want to maintain a similar temperature with a low to medium flame and flip the cabbage over about halfway.
    • Use olive oil in place of sesame oil. You'll get less sesame flavor, but olive oil works fine if sesame oil isn't handy.
    • Add orange zest and juice. It would make a great addition to the sauce.

    🔪 Instructions

    How to make roasted napa cabbage.

    a large napa cabbage halved on a cutting board
    1. Step 1: Slice the napa cabbage in half lengthwise. Rinse well to remove any dirt or bugs within the layers. Place the cabbage on a baking sheet and preheat the oven to 425 degrees F.
    ingredients for making the sauce to roast the cabbage
    1. Step 2: In a bowl, whisk the soy sauce, sesame oil, garlic, ginger, maple syrup, rice wine vinegar, and black pepper.
    sauce being poured over the cabbage
    1. Step 3: Pour the sauce over the cabbage.
    napa cabbage being massaged
    1. Step 4: Massage the cabbage to work the sauce into the layers. Place on the baking sheet and roast for 15-20 minutes. Serve topped with sesame seeds and chopped scallions.

    🥬Top Tip

    Be sure to rinse the cabbage well to clean the layers, then work the sauce into the cabbage to flavor it throughout.

    🥡How to store roasted napa cabbage

    Store leftover roasted cabbage in a sealed container in the fridge for up to three days.

    🤔FAQ

    Do you have to wash napa cabbage before cooking?

    Yes. You want to wash napa cabbage because dirt and bugs can hide in its many layers. You can give it a good rinse under running water.

    How do you take the bitterness out of napa cabbage?

    Napa cabbage actually isn't that bitter. Yet cooking helps tame any bitterness and roasting helps caramelize the cabbage and create some sweetness. A sauce like the one in this recipe, which includes maple syrup, also works to counter bitterness.

    Can you overcook napa cabbage?

    Absolutely. Overcooked napa cabbage will be mushy and unappetizing. Cook it less than you should, check it for doneness, and continue cooking if necessary. You can always cook it more, but there's no saving it once it's overcooked.

    🍗 Pairing

    These recipes would pair well with this napa cabbage:

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    plate with roasted napa cabbage with garlic dressing

    Roasted Napa Cabbage

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Steve Peters
    • Total Time: 20 minutes
    • Yield: 2-4 servings 1x
    • Diet: Vegetarian
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    Description

    In this easy roasted napa cabbage recipe, you'll quickly cook it using high heat and flavor it with a tasty sesame ginger soy sauce. The result is a simple side dish that will pair beautifully with a variety of main dishes.

    Ingredients

    Scale
    • 1 large napa cabbage
    • 2 ½ tablespoons soy sauce
    • 2 tablespoons sesame oil
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon maple syrup
    • 1 tablespoon rice wine vinegar
    • 1 clove garlic, minced
    • 1 teaspoon fresh ginger
    • 1 tablespoon sesame seeds
    • 2 tablespoons chopped scallions, for garnish (optional)

    Instructions

    1. Prep the cabbage. Preheat the oven to 425 degrees F. Slice the cabbage in half or quarters for cabbage wedges, and rinse well to remove any dirt or bugs hiding between the layers.
    2. Make the sauce. In a bowl, mix the soy sauce, sesame oil, pepper, maple syrup, rice wine vinegar, garlic, and ginger.
    3. Flavor the cabbage. Place the cabbage on a baking sheet and pour over the sauce. Massage the sauce into the cabbage so that it gets between each of the layers.
    4. Roast. Place the pan with the napa cabbage in the oven and roast for 15-20 minutes. Check for doneness at the 15 minute point, and continue to cook another 5 minutes if needed. Serve warm, topped with sesame seeds and scallions.
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Sides
    • Method: Roasting
    • Cuisine: American

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    Looking for other recipes like this? Try these:

    Quick Green Bean Pickles

    These quick green bean pickles are the simplest, fastest, and most foolproof way to turn your fresh green beans into tasty pickles in minutes. They're a crunchy and vinegary complement to burgers, sandwiches, grilled food, and more.

    two jars of pickled green beans on cutting board

    😍 Reasons to love this quick pickle recipe

    1. You don't have to cook the beans. All you do is pour hot brine over them.
    2. They're refrigerator pickles, so there's no canning process required, as you would for traditional dill pickles.
    3. They take minutes to make and are ready to enjoy the next day.

    If you're looking for more quick ways to cook with fresh vegetables and herbs, check out my recipes for Dill Cream Cheese Spread, Roasted Carrots and Asparagus, Sweet Potato and Beet Salad, and Roasted Potatoes and Leeks.

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    🫘 Ingredients

    Here's what you need to make quick green bean pickles.

    ingredients on a cutting board for making quick green bean pickles
    • Green beans - About ½ pound of fresh green beans will fit into a single pint jar, so you'll want one pound to make two pint jars. Use the freshest beans you can find, and avoid ones those that are overgrown with bulging seed pods, as they can be tough. You can also use yellow or purple beans (which turn green when heated).
    • Apple cider vinegar - Has a more mild and fruity flavor compared to regular white vinegar. It's not as harsh and produces more mellow pickles.
    • Kosher salt - A good pickle always needs salt in the brine. I use kosher, though pickling salt may be used in an equal amount.
    • Sugar - Just a little sugar for a touch of sweetness.
    • Mustard seeds - A staple pickling ingredient that adds a little spice to the brine. Look for mustard seeds with the spices in the grocery store.
    • Garlic - You'll need one small clove of garlic per jar of beans
    • Dill flowers or seeds - If you want your quick pickled beans to taste like dilly beans, you'll need some dill. While fresh dill is good, I prefer the seeds. I cut the flowering seed heads off of my plants in the garden. Dried dill seeds, about one teaspoon per jar, would work fine, too.

    See the recipe card below for the full list of ingredients and quantities.

    🌶️ Variations

    • Make spicy quick pickled beans with the addition of red pepper flakes.
    • For sweeter pickles, use more sugar.
    • Instead of dill, you could flavor the green beans with other herbs, such as basil or rosemary.
    • Because the beans are not cooked, they have a fresh crunch. For a more tender pickled bean, similar to a more common dilly bean, you could blanch your beans for 1 minute in boiling water, then chill them in a bowl of ice water to stop the cooking before using in the recipe.

    🔪 Instructions

    Here's how to make this quick pickled green beans recipe.

    mustard seeds being poured into a jar
    1. Add mustard seed, dill, and garlic cloves to two pint jars.
    green beans being trimmed on a cutting board
    1. Wash and trim the green beans.
    beans being added to a canning jar
    1. Fill the jars with the beans. Cut any beans that may be too tall.
    salt being poured into a pan of brine
    1. Make the brine. Add the vinegar, salt, and sugar to a small saucepan along with water. Bring to a simmer and stir to dissolve.
    pickle bring being poured into a jar of beans
    1. Pour the hot brine over the beans. If they're not completely submerged, top off with some more water and vinegar.
    a hand pulling pickled green beans out of a jar
    1. Seal the jars and put them in the fridge for at least 24 hours for the flavors to meld before enjoying.

    ✨ Top tip

    While making quick pickles doesn't require as much food safety concern as other food preservation methods, you still want to wash your produce and clean your jars and utensils thoroughly.

    🫙 Storage

    Store your quick green bean pickles in a sealed jar in the fridge for up to several weeks. I've had mine last for a couple of months and they kept great, though we usually eat them sooner than that.

    Of course, you want to discard your pickles if, at any point, you find they're moldy or smelling bad. These pickles have not been processed in a water bath, so they are not shelf-stable and must be kept in the fridge. That's why quick pickles are often called refrigerator pickled.

    🙋🏽‍♀️ FAQ

    How long do pickled green beans last?

    Quick green bean pickles will last for several weeks in a tightly sealed jar in the fridge.

    Can you quick pickle green beans?

    Absolutely. Quick pickling is an easy pickling method that works with a number of vegetables, including green beans, cucumbers, radishes, onions, carrots, zucchini, cabbage, beets, and others.

    What is the easiest way to pickle vegetables?

    Quick pickling. You don't need to bother with the water bath canning process and worry about as many best practices and food safety concerns.

    How do you use quick pickled green beans?

    Enjoy them as you would other pickles, such as a side to a sandwich or burger, as a snack, at picnics, or even as a garnish to a bloody mary cocktail.

    Do I have to make these pickles in pint jars?

    No. Feel free to use whatever containers you have available that have a tight seal. You just want to make sure to submerge the beans in the brine.

    🥪 Pairing

    Here are a few dishes that pair well with these green bean pickles.

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    jars of quick pickle beans with garlic and dill

    Quick Green Bean Pickles

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Steve Peters
    • Total Time: 20 minutes
    • Yield: 2 pint jars 1x
    • Diet: Vegetarian
    Print Recipe

    Description

    These quick green bean pickles are the simplest, fastest, and most foolproof way to turn your fresh green beans into tasty pickles in minutes. They're a crunchy and vinegary complement to burgers, sandwiches, grilled food, and more.

    Ingredients

    Units Scale
    • 2 teaspoons mustard seeds
    • 2 small garlic cloves
    • 2 flowering dill heads or 2 teaspoons dried dill seed
    • 1 pound fresh green beans
    • 1 ½ cups apple cider vinegar
    • 1 ½ cups water
    • 2 tablespoons sugar
    • 2 tablespoons kosher salt

    Instructions

    1. Gather your flavoring ingredients. Add 1 teaspoon of mustard seeds, 1 clove of garlic, and 1 flowering dill head to two clean pint jars.
    2. Prep the beans. Wash and trim the stem end of the beans. Add them to the jars as you cut them so that you can make sure they aren't too tall, and so you can tell how many beans you can fit. You may not be able to fit the entire pound of beans. 
    3. Make the brine. Combine the vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer over low heat while stirring. When the salt and sugar have dissolved, remove from the heat. Pour the brine over the beans in both of the jars. 
    4. Wait, then enjoy. Put the tops on both jars and put the jars in the fridge for at least 24 hours for the flavors to meld. Then, enjoy your pickles within two months. Keep the jars refridgerated.
    • Prep Time: 15 minutes
    • Cook Time: 5 minutes
    • Category: Snacks
    • Method: Quick Pickling
    • Cuisine: American

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    Pesto Orzo Salad

    This Pesto Orzo Salad is a quick and healthy dish that's perfect for summer meals and get-togethers. Its balance of fresh vegetables, orzo pasta, and a flavorful pesto sauce makes it versatile and easy to customize to your taste. Enjoy it as a side dish or top it with a protein to make it a meal.

    a large dish of orzo salad being served

    🌿 Why make this pesto orzo salad?

    1. It's full of summer garden flavors, including kale, zucchini, red onion, and basil if you're making your own pesto.
    2. It's quick! The cooking consists of boiling some pasta and sauteing a little zucchini. Otherwise, you're just tossing ingredients together. Using a premade pesto (either your own or store-bought) helps keep this recipe quick and easy.
    3. It's versatile. Enjoy it as a side, a main dish, or for a summer BBQ. You can have this salad warm, cold, or at room temperature. It's surprisingly filling, so it can work as a side or add a protein on top and make it a meal. Plus, you can swap out vegetables to your liking.

    If you like fresh summer salads, check out my recipes for Blackened Shrimp Salad, Arugula and Spinach Salad with Chicken, Vegan Pesto Pasta Salad, and Bok Choy with Tofu Salad.

    [feast_advanced_jump_to]

    🥬 Ingredients

    Here's everything you need to make pesto orzo pasta salad.

    ingredients for orzo salad with kale

    Key Ingredients

    • Pesto - You can make a quick homemade pesto (the mint pesto from this recipe would be great here, or here's a more traditional recipe), or buy some fresh from a local farmers market or produce department. When I have time, I like to make a batch of pesto and freeze it by the cup so I have it on hand for quick recipes like this.
    • Orzo - A small, rice-shaped pasta that serves as the base of this dish. I love orzo. It really is like large-grained rice. It's great in salads and soups.
    • Zucchini - Chopped zucchini is sauteed and then tossed in with the other salad ingredients, allowing it to blend in well without calling too much attention to itself. This works well if you're making this for those who aren't huge zucchini fans.
    • Kale - Any kind of kale is good here, though if your leaves are large, you'll want to remove the stems and ribs. Then, it'll be finely sliced and massaged with lemon juice until tender before tossing with the other ingredients.
    • Red onion - A bit of chopped red onion adds a little bite and crunch. Briefly soaking the chopped onion in water will help reduce the harshness.
    • Sundried tomatoes - The deep tomato flavor and chewy texture of sundried tomatoes contrast nicely with the other salad ingredients.
    • Sunflower seeds - For some added crunch.
    • Parmesan cheese - Parmesan adds saltiness and nuttiness to the orzo salad. A vegetable peeler makes it easy to make thin strips of cheese.
    • Lemon juice - For a bit of brightness and acidity as well as to help soften the kale.

    See the recipe card below for the full list of ingredients and quantities.

    🍽️ Substitutions & Variations

    • Make it a meal by topping the orzo kale salad with grilled shrimp, chicken, or tofu.
    • Try substituting other vegetables, such as chard or spinach instead of kale, yellow squash, peas, bell pepper, or green beans instead of zucchini. It's an easy recipe to customize, and it's hard to go wrong. The recipe, as it's written, calls for about 2 cups of kale and 2 cups of zucchini, so aim for similar amounts when substituting.
    • Swap orzo for couscous. Orzo is the star of the dish here, but you could swap it out for Israeli couscous for a similar taste since, technically, that's a type of pasta as well.

    🍲 Instructions

    How to make pesto orzo salad with kale.

    spoon full of orzo over a pot
    1. Step 1: Cook the orzo pasta in salted boiling water until al dente, about 8 minutes.
    kale being sliced on a cutting board
    1. Step 2: Meanwhile, roll the kale leaves together, then thinly slice them into strips.
    kale being massaged in a bowl
    1. Step 3: Toss the kale strips with half of the lemon juice and massage with your hands until softened.
    zucchini being sliced on a cutting board with knife
    1. Step 4: Quarter the zucchini lengthwise, then thinly slice into bite-sized pieces.
    sunflower seeds in a cast iron pan
    1. Step 5: Toast the sunflower seeds in a pan over low heat until lightly browned, 2-3 minutes.
    zucchini being sauteed in a cast iron pan
    1. Step 6: Remove the seeds from the pan, add some olive oil, and saute the zucchini for about 6-8 minutes.
    orzo being strained over a pot
    1. Step 7: Drain the orzo and rinse in cold water to stop the cooking.
    pesto being whisked in a bowl
    1. Step 8: Whisk the pesto with the remaining lemon juice.
    prepared ingredients for making the salad
    1. Step 9: Gather all of your ingredients.
    orzo salad being tossed in a bowl
    1. Step 10: Add everything to a bowl, gently toss with the pesto until coated, and top with cheese and sunflower seeds.

    🌟 Top Tip

    Don't overcook the orzo! Cooking it just to al dente will give the salad some good texture while overcooking will make it mushy. Rinsing with cold water after draining will also help.

    🥡 Storage

    Leftover pesto orzo pasta salad may be stored in an airtight container in the fridge for 3-4 days. I wouldn't recommend freezing this dish.

    🙋🏼‍♂️ FAQ

    How long does pesto pasta salad last?

    This pasta salad will last for up to four days in an airtight container in the fridge.

    How do you make a flavorful pasta salad?

    A flavorful pasta salad should include fresh ingredients, such as vegetables and herbs, and a light dressing that can tie everything together. It should also include a mix of textures and a variety of flavors.

    How do I cook pasta for a pasta salad?

    Cook your pasta in salted boiling water until al dente, or until it still has a little bite. Avoid overcooking your pasta to prevent a mushy pasta salad.

    Can you make pasta salad the night before?

    You can certainly make pasta salad the night before and store it in the fridge. In fact, it will probably taste even better because the flavors have had time to meld.

    🍗 Pairing

    These recipes would go great with pesto orzo pasta salad:

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    📖 Recipe

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    large dish of pesto orzo salad

    Pesto Orzo Salad with Kale

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    No reviews

    • Author: Steve Peters
    • Total Time: 30 minutes
    • Yield: 4-6 servings, as a side 1x
    • Diet: Vegetarian
    Print Recipe

    Description

    This pesto orzo pasta salad is a quick and healthy side or main dish perfect for summer meals and get-togethers. Its balance of fresh vegetables, hearty pasta, and a flavorful pesto dressing makes it versatile and easy to customize.

    Ingredients

    Units Scale
    • 1 cup orzo pasta
    • a small bunch of kale (will depend on the size of your leaves)
    • Juice of 1 lemon (about 2-3 tablespoons)
    • ½ small red onion
    • 1 medium zucchini
    • ¼ cup sun-dried tomatoes
    • ¼ cup sunflower seeds
    • 2 tablespoons olive oil
    • ½ teaspoon kosher salt
    • ½ cup pesto (store-bought or homemade)
    • ¼ cup shredded or thinly sliced parmesan cheese

    Instructions

    1. Cook the orzo. Bring a small pot of water to a boil over high heat. Add several pinches of salt, then the orzo. Cook according to the package directions until al dente (so it still has a little bite to it) but not overcooked, about 8 minutes. Scoop out a cup of pasta cooking water and set aside. Then drain the orzo and rinse with cold water to prevent it from becoming mushy.
    2. Prep the kale. If the kale has large stems or ribs, remove them. Then, stack the kale leaves together and roll them up. Thinly slice the roll of kale into thin strips. You want at least 2 cups. Add the kale to a bowl with half of the lemon juice and massage it with your hands until the leaves have softened.
    3. Prep the onion and zucchini. Finely chop the red onion. Add it to a small bowl and cover it with cold water to soak for a few minutes to help remove some of its harshness. Quarter the zucchini lengthwise and slice each quarter into bite-sized pieces. Finally, roughly chop the sun-dried tomatoes.
    4. Cook the ingredients. Add the sunflower seeds to a skillet and toast for 2-3 minutes over low heat until lightly browned. Remove the from the pan and pour in the olive oil. Increase the heat to medium and add the zucchini to the pan. Saute for 6-8 minutes, stirring occasionally, until tender.
    5. Get your ingredients together. Whisk the remaining lemon juice into the pesto. Drain the water from the red onion. Then, in a bowl, add the cooked orzo, massaged kale, soaked red onion, cooked zucchini, chopped tomatoes, and salt. Pour in the pesto sauce. Toss everything together, adding the reserved pasta water, if needed, to thin out the pesto and help it coat the salad. Top with the sunflower seeds and cheese. 

    Notes

    Try not to overcook the orzo and don't forget to rinse it with cold water after cooking.

    The reserved pasta water helps thin the pesto and adds flavor to make a sauce. But if you forget to reserve some, you can use regular water in its place.

    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Category: Side Dishes
    • Method: Stove top
    • Cuisine: Mediterranean

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    Looking for other recipes like this? Try these:

    Blackcurrant Mojito

    Enjoy the refreshing taste of a homemade blackcurrant mojito, a tangy variation on the classic summer cocktail. The vibrant flavor of blackcurrant syrup beautifully complements zesty lime juice and herby punch of fresh mint.

    glass with blackcurrant mojito with lime and mint

    Overwhelmed with blackcurrants in the early days of July from one remarkably productive plant, I found myself once again seeking fresh inspiration for enjoying these tiny tart berries.

    After picking the blackcurrants, I pruned a nearby patch of mint. Armed with blackcurrants and mint as I headed to the kitchen, the idea of creating a refreshing blackcurrant mojito hit me. So here we are.

    However, you can make this cocktail with or without fresh blackcurrants.

    If you have them, use the berries to make homemade blackcurrant syrup (also known as blackcurrant cordial to my UK friends). You'll end up with plenty of syrup that's great for other uses, from flavoring your seltzer to a bowl of morning oatmeal.

    But if you don't have fresh blackcurrants or the time to make syrup, buy either blackcurrant concentrate or juice. The popular Ribena concentrate may be hard to find in the US, in which case, check out the refrigerated juice options near the produce department for possible blackcurrant options. Or, if you have to, order some online. It's worth it!

    🤩Reasons to love this cocktail

    1. Ever had a way too sweet mojito at a restaurant? Or worse, one that tasted like toothpaste because the restaurant used fake mint flavoring? Memories of bad mojitos had me avoiding them for a long time. This version is neither too sweet nor artificial tasting.
    2. The fruity and earthy flavor of blackcurrants pairs beautifully with the mint and lime.
    3. Part of the fun of a good cocktail is the presentation. The red and green color combo of this mojito makes it even more fun and appealing.

    You can't beat a good beverage made with fresh ingredients. That's why you'll also like my recipes for Lemon Balm Lemonade, Ginger Rhubarb Gin Cocktail, Strawberry Cream Soda, and a Watermelon Basil Cocktail.

    [feast_advanced_jump_to]

    🍇 Ingredients

    Here's everything you need to make your own blackcurrant mojitos.

    ingredients for making a black currant mojito
    • Blackcurrants - (or black currants) are a small berry related to the gooseberry. There are red and white currants, but black currants are the most tart, which makes them good for use in combination with a sweetener to make juices, syrups, jams, liqueurs, and sauces. For more blackcurrant ideas, check out my Blackcurrant Smoothie, Blackcurrant Ice Cream, and Sour Cherry Blackcurrant Granita recipes.
    • Sugar - Used to make the blackcurrant syrup that will sweeten and flavor the mojito.
    • Fresh Mint Leaves - Because you can't have a mojito without mint. Fresh mint is easy to find at the supermarket, but if you always want to be ready to whip up a batch of mojitos, it's easier to get a mint plant once, plant it in a back corner of your yard, and have it come back every year.
    • Limes - Limes are another classic component of the mojito.
    • White rum - The common type of liquor used in a classic mojito. My default white rum of choice is Bacardi. But if you have other recommendations, please leave them in the comments!
    • Seltzer - To add some bubbles to the cocktail. Club soda or sparkling water also work. Use whatever is convenient.

    See the recipe card below for the full list of ingredients and quantities.

    📖  Substitutions & Variations

    • Blackcurrant juice, if you can find it, may be used in place of using fresh blackcurrants and sugar to make the blackcurrant syrup. Add it to the cocktail as you would the syrup, using more or less, as you prefer.
    • Make it a virgin blackcurrant mojito by leaving out the rum and using more seltzer.
    • Try other fruits in place of the blackcurrants, such as raspberries or blackberries.
    • If you're short on time but still want to try the blackcurrant flavor, try making the syrup with a tablespoon or two of blackcurrant jam instead. I can almost always find blackcurrant jam at my local T.J. Maxx.

    🥄 Instructions

    How to make a black currant mojito.

    blackcurrant fruit simmering in a pot
    1. Step 1: Add blackcurrants and water to a pot. Bring to a boil over medium-high heat, then lower the heat and simmer until the fruit is soft, about 5-10 minutes.
    blackcurrant juice being strained in a sieve
    1. Step 2: Use a fine mesh strainer to strain the liquid from the solids. Compost the solids or save them for another use.
    sugar being poured into a pot of blackcurrant juice
    1. Step 3: Add the sugar and return to a gentle simmer on the stove until dissolved and slightly thickened, about 5-10 more minutes.
    blackcurrant syrup being poured into a jar
    1. Step 4: Pour the blackcurrant syrup into a jar and cool. Store in the fridge for up to a month until ready to use.
    mint leaves being added to a glass
    1. Step 5: To make the blackcurrant mojito, add several mint leaves to a glass with the lime juice.
    mint and lime juice being muddled in a glass
    1. Step 6: Gently muddle to release the flavor of the mint.
    muddling the mint, lime juice, and blackccurrant syrup
    1. Step 7: Add the blackcurrant syrup and muddle again.
    rum being added to the glass
    1. Step 8: Fill your glass with ice, then pour the white rum.
    seltzer being poured into the mojito
    1. Step 9: Top off with seltzer or sparkling water.
    mint being added to the blackcurrant mojito
    1. Step 10: Garnish with a lime wedge and sprig of fresh mint.

    🌿 Top Tip

    You only need to gently muddle the mint leaves to release their flavor into the drink. There's no need to pulverize them into oblivion.

    🍳 Equipment

    Muddler - I love my wooden muddler, which is really a large pestle that's part of a mortar and pestle set. It makes muddling the mint and lime juice easy and doesn't risk breaking the glass. But in a pinch, you can also use the bottom of a large wooden spoon.

    Strainer - If you're making the blackcurrant syrup, a fine mesh strainer is essential to strain out the blackcurrant solids.

    🧊 How to Store Blackcurrant Syrup

    Fridge - The blackcurrant syrup used to make the mojito can be stored in a tightly sealed jar in the fridge for up to a month.
    Freezer - For longer storage, freeze the syrup in ice cube trays and then transfer them to a bag or container once frozen solid.

    💭FAQ

    What alcohol goes well with blackcurrants?

    Blackcurrants go well with several types of alcohol, including gin, vodka, tequila, brandy, champagne, and sparkling white wine.

    Does blackcurrant go well with lime?

    Blackcurrant and lime pair together very well. The deep, rich flavor of blackcurrants and the bright citrus notes of lime balance and enhance each other rather well.

    What fruit is closest to blackcurrant?

    There really isn't an exact substitute for black currants. Red and white currants are similar but are sweeter. Some say gooseberries are close. Sour cherries, blueberries, and blackberries each have some similarities.

    How do you make a virgin mojito?

    Simply leave out the white rum and use additional seltzer or sparkling water.

    🥗Pairing

    These food recipes would go great with a blackcurrant mojito:

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    📖 Recipe

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    mojito with blackcurrants, limes, and mint served

    Blackcurrant Mojito

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    • Author: Steve Peters
    • Total Time: 25 minutes
    • Yield: 1 cocktail 1x
    Print Recipe

    Description

    Enjoy the refreshing taste of a homemade blackcurrant mojito, a tangy and fresh variation on the classic summer cocktail. A sweet and tart blackcurrant syrup pairs perfectly with lime juice and mint.

    Ingredients

    Units Scale

    For the blackcurrant syrup

    • ½ pound fresh blackcurrants
    • 1 cup water
    • 1 ¼ cups sugar

    For the blackcurrant mojito

    • 3 sprigs of mint
    • 1 ounce fresh lime juice
    • 1 ounce blackcurrant syrup
    • crushed ice
    • 2 ounces white rum
    • seltzer or your preferred sparkling water
    • 1 lime wedge, for serving

    Instructions

    1. Make the blackcurrant syrup. Remove any stems or leaves from your blackcurrants and rinse well. Add them to a pot with the water and bring to a boil on the stove. Lower the heat and simmer for 5-10 minutes or until the blackcurrants are soft. Use a wooden spoon or potato masher to release the juice. Strain with a fine mesh sieve or cheesecloth and discard the solids. Return the liquid to the pan, add the sugar, and return to a simmer on the stove until slightly thickened, about another 10 minutes. Transfer the syrup to a jar to cool and store, tightly sealed, in the fridge for up to a month.
    2. Start the blackcurrant mojito. Remove the leaves from 2 of the 3 sprigs of mint. Add these to a glass, along with the lime juice, and gently muddle to release the flavor of the mint. Add the blackcurrant syrup to the glass and briefly muddle some more.
    3. Finish the cocktail. Fill the glass at least halfway with ice. Pour in the white rum, then top off with the seltzer.
    4. Garnish. Add the lime wedge and the remaining sprig of mint. Serve immediately.

    Notes

    The syrup recipe will make about 8-10 ounces, depending on how much you simmer it down. The nutritional info below is only for the cocktail, not the syrup recipe.

    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Drinks
    • Method: Simmering
    • Cuisine: American

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    🍹Related Recipes

    Looking for other delicious drinks like this one? Try these:

    Dill Cream Cheese Spread

    A dill cream cheese spread made with cream cheese, fresh dill, and lemon. This versatile spread is perfect for bagels, sandwiches, or as a dip to add bright, herby flavor to any dish.

    a large bowl of dill cream cheese spread with bagels and vegetables

    Having fresh dill growing in your garden is wonderful. However, in the summer heat, it doesn't last for long. I needed a quick way to put it to use and mixing it into cream cheese was

    Why You'll Want to Make This Spread

    1. You get the full flavor of fresh dill. If you're a dill fan, you'll love this recipe.
    2. It takes less than 15 minutes to prepare.
    3. There are countless ways to use this spread - not just on bagels but also on sandwiches and wraps, on crackers, as a dip for vegetables, tossed with hot pasta and a little pasta cooking water to make a sauce, and mixed with oil and vinegar to make a creamy salad dressing.

    Try this dill cream cheese spread with my recipe for Cheese and Chive Scones, in place of ricotta on these Butternut Squash Crostini, tossed with Roasted Potatoes and Leeks, and as a garnish on Vegetarian Borscht Soup.

    [feast_advanced_jump_to]

    🧀Ingredients

    Here's everything you need to make dill cream cheese spread.

    fresh dill, cream cheese, and a lemon
    • Fresh dill is the star of this show. It's herby, lightly grassy, a bit sweet, and a natural pairing for tangy cream cheese.
    • Cream cheese - Creamy, full-fat cream cheese is the key to making a great cream cheese spread. Don't bother with the low-fat options here. Cabot Creamery makes a great cream cheese.
    • Lemon - The zest and juice add some extra brightness to the spread.

    See the recipe card below for the full list of ingredients and quantities.

    🌿Substitutions & Variations

    • If you don't have fresh dill, you can use dried, about ⅓ as much, but it won't taste quite the same. I find dried dill to be grassier. In this case, you'll want to give it time for the flavors to meld in the fridge.
    • Try adding other flavors, such as chopped garlic, freshly ground black pepper, or another herb, like chives or parsley.
    • Whip it up with a mixer for an extra smooth spread.
    • Thin it out with a splash or two of milk to use as a dip or sauce.

    🥣Instructions

    Here's how to make this incredibly easy dill cream cheese spread.

    cream cheese being stirred in a bowl
    1. Step 1: Add the cream cheese to a large bowl and use a wooden spoon to stir until soft.
    lemon being zested in a bowl of cream cheese
    1. Step 2: Zest ½ of a lemon and add this to the bowl.
    lemon juice being poured into cream cheese
    1. Step 3: Add about 2 tablespoons of lemon juice to the bowl of cream cheese.
    bowl of cream cheese with lemon juice
    1. Step 4: Stir again. The lemon juice will make it easier.
    dill chopped on cutting board
    1. Step 5: Chop fresh dill leaves until you have 3-4 tablespoons worth.
    fresh dill being stirred into cream cheese
    1. Step 6: Add the dill to the bowl of cream cheese. Stir to incorporate. Taste and add a pinch or two of salt, if needed.

    ✨Top Tips

    • Let your cream cheese get to room temperature by leaving it out, unwrapped, for about 30 minutes. Then, be sure to use a sturdy spoon when mixing up the spread, making the process easier because the cream cheese may still be a bit firm.
    • Refrigerating the cream cheese spread for at least 30 minutes after making it will allow the dill and lemon flavors to better infuse into the cheese.

    🫙Storage

    Fridge - This dill cream cheese spread will keep in the fridge, tightly wrapped, for up to two weeks. However, if you leave it sitting out for extended periods of time, this will reduce its longevity.
    Freezer - Store in an airtight container in the freezer for up to two months. Defrost in the fridge to soften.

    💭FAQ

    What is good to spread cream cheese on?

    Cream cheese is great on bagels, vegetable slices, crackers, sandwiches, tossed with hot pasta to make a creamy sauce, thinned out with milk to make a salad dressing, and used as a topping for baked potatoes.

    How do you make cream cheese spread thicker?

    Use less liquid, in this case lemon juice, when making the spread. You can add more cream cheese to thicken it back up if you've already thinned it too much. Make your spread with a block of cream cheese rather than the whipped variety.

    Can you freeze cream cheese?

    Yes, you can freeze cream cheese and this dill cream cheese spread for up to two months in an airtight container. After two months, the quality will not be as good.

    Should I refrigerate cream cheese spread?

    Yes, cream cheese spread needs to be kept refrigerated until ready to use.

    Can you melt cream cheese spread?

    You can soften cream cheese spread using low powered heat in the microwave for short bursts. Your microwave may even have a soften setting. You can also melt it by adding the spread to hot dishes, such as pasta, to make a sauce.

    🥔Pairing

    Here are a few recipes to pair with this dill cream cheese spread:

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    bowl of dill cream cheese spread with bagels and vegetables

    Dill Cream Cheese Spread

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    No reviews

    • Author: Steve Peters
    • Total Time: 15 minutes
    • Yield: about 2 cups 1x
    • Diet: Vegetarian
    Print Recipe

    Description

    A dill cream cheese spread made with cream cheese, fresh dill, and lemon. This versatile spread is perfect for bagels, sandwiches, or as a dip that will add bright, herby flavor to any dish.

    Ingredients

    Units Scale
    • 16 ounces cream cheese, softened at room temperature
    • 1 lemon
    • 3-4 tablespoons of chopped fresh dill leaves
    • pinch of kosher salt (optional)

    Instructions

    1. If it hasn't already softened, let the cream cheese sit at room temperature for about 30 minutes. When soft, add it to a bowl and stir it up with a sturdy spoon to continue softening.
    2. Zest and juice ½ lemon and add this to the cream cheese. Stir to combine.
    3. Wash and chop your fresh dill. Remove the leaves from the stems and roughly chop. Start with 3 tablespoons and stir this into the cream cheese. Add more dill for a more prominent flavor and salt, if desired.
    4. Allow the cream cheese spread to rest in the fridge for 30 minutes or longer for the most flavor.

    Notes

    Let the cream cheese soften at room temperature to make it easier to blend with the lemon and dill.

    But after blending, put the cream cheese spread back in the fridge for 30 minutes or more for the flavors to meld.

    • Prep Time: 15 minutes
    • Category: Snacks
    • Method: Stirring
    • Cuisine: American

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    🧈Related Recipes

    Looking for more cheesy recipes? Try these:

    Blackcurrant Smoothie

    Start your day with the refreshing tartness of this blackcurrant smoothie recipe. It's a great way to enjoy rich blackcurrant berries and kick-start your morning with a boost of Vitamin C and calcium.

    a glass of smoothie topped with blackcurrants and mint

    I learned about blackcurrants when I first traveled to England several years ago. In the UK, they're a commonly grown berry used for juice and flavoring baked goods and other dishes. You could think of them similar to how we have the prevalence of cranberries and cranberry flavored foods in the US.

    I was sad to find blackcurrants less readily available in New England, but I wasted no time planting a blackcurrant bush when I had a garden of my own. If you're in the US and are unfamiliar with blackcurrants, they're worth seeking out. Look for them at local farmers markets, orchards, and food co-ops in the northern United States. They're tart, earthy, and rich, in a way I find totally unique.

    [feast_advanced_jump_to]

    Now, a few years after planting, that one bush provides several pounds of berries that I use to make jam, liquor, and desserts like my blackcurrant ice cream and sour cherry and blackcurrant granita. They also make a tasty syrup you can use to make a blackcurrant mojito.

    😍Why you'll love this smoothie

    1. It makes a great breakfast. The punch of this smoothie's tartness and vibrancy is sure to wake you up. The protein and fiber will also help you to stay full until lunch.
    2. With plenty of Vitamin C and calcium, it's a good way to obtain some essential nutrients.
    3. If you have a lot of blackcurrants on hand and want a quick and easy way to enjoy them, it doesn't get much simpler than a smoothie.

    🍌Ingredients

    Here's everything you need to make a blackcurrant smoothie:

    ingredients for making the smoothie

    Key Ingredients

    • Blackcurrants - Tart with a rich, deep flavor, look for fresh blackcurrants at local farmers markets and food co-ops in June and July. If you have trouble finding them fresh, see the note below under substitutions and variations.
    • Banana - Adds creaminess and sweetness to the smoothie.
    • Milk - Helps blend everything together and provides calcium and protein.
    • Oats - Thickens the smoothie and adds fiber.
    • Honey - Provides sweetness to balance the tartness of the blackcurrants.
    • Mint - Adds a fresh, cooling flavor that pairs well with the currants.

    See the recipe card below for the full list of ingredients and quantities.

    📖Substitutions & Variations

    • If you can't easily find fresh blackcurrants, and that's understandable in America, there are two other options. Look for blackcurrant juice in grocery stores and adjust the smoothie recipe to use less milk and honey. You can also try blackcurrant jam, which I often see in stores with specialty food products. (I always see blackcurrant jam at TJMaxx.) Use about 4 tablespoons of jam for the fresh berries, and omit the honey as the jam will already be sweetened. If you find frozen blackcurrants in the store or have some that you've frozen yourself, they will also work great in the smoothie.
    • Add your favorite protein powder to the smoothie with a splash or two more of milk to help it blend in.
    • Instead of honey, try maple syrup. The smoothie absolutely needs a sweetener because of the incredible tartness of blackcurrants. You're welcome to try it without sweetener if you don't believe me.
    • Mix in some other fruits, such as blueberries or cherries, in place of or in addition to the blackcurrants.

    🥤Instructions

    It doesn't take much to make this blackcurrant smoothie.

    blackcurrants on a plate
    1. Step 1: Rinse the blackcurrants and discard any that are unripe or overripe.
    stems being removed from blackcurrants
    1. Step 2: Remove the tiny stems.
    ingredients being added to the blender
    1. Step 3: Add blackcurrants, milk, oats, honey, banana, mint leaves, and ice to a blender.
    smoothie being blended
    1. Step 4: Blend until smooth. Add more milk if it's too thick. Taste and add more honey, if not sweet enough to your liking.

    🌟Top Tip

    This smoothie is best when served ice cold. If it's not cold enough, add more ice and blend again.

    🔪Equipment

    Blender - You can't really make a smoothie without a blender. Either a stand or sticker blender will do the job. A food processor would work in a pinch, but they often don't puree ingredients as smoothly.

    💬FAQ

    What is the difference between currants and blackcurrants?

    Blackcurrants are a type of currant, which are small tart berries. They can be red, white, or black (though they're really more purple in color than black). Learn more about currants.

    Can I eat blackcurrants raw?

    It's fine to eat blackcurrants raw. Unlike some berries, like elderberries, there is no need to cook them first.

    What month are blackcurrants in season?

    Blackcurrants are in season during the summer and are often ripe by late June and through July.

    Where are blackcurrants grown in the US?

    In the United States, blackcurrants are most commonly found in the Northeast and Pacific Northwest. Blackcurrants are generally not as common here because there was once a 50-year federal ban on growing them due to a plant disease they were helping to spread. That is no longer the case, and the ban was lifted, however some states still have limitations, and blackcurrants have remained less popular as a result.

    🥞Pairing

    These recipes would go great with this blackcurrant smoothie:

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    smoothie in glass topped with mint and blackcurrants

    Blackcurrant Smoothie

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    No reviews

    • Author: Steve Peters
    • Total Time: 10 minutes
    • Yield: 1 smoothie 1x
    Print Recipe

    Description

    Start your day with the refreshing tartness of a blackcurrant smoothie. It's a great way to enjoy rich blackcurrant berries and kick-start your morning with a boost of Vitamin C and calcium.

    Ingredients

    Units Scale
    • 1 cup blackcurrants
    • 1 ⅓ cups milk
    • 1 ½ tablespoons honey
    • ¼ cup rolled oats
    • 1 large banana
    • about 10 mint leaves
    • ice, as needed

    Instructions

    1. Rinse the blackcurrants and remove the stems.
    2. Add all ingredients to a blender along with a handful of ice.
    3. Blend the smoothie. If too thick, add additional milk as needed. Taste and adjust to your liking by adding more honey
    • Prep Time: 10 minutes
    • Category: Drinks
    • Method: Blending

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    🍹Related

    Looking for other drink recipes like this one? Try these:

    Strawberry Cream Soda

    Beat the heat with a homemade strawberry cream soda. This nostalgic beverage combines fresh strawberries with creamy vanilla ice cream and seltzer for a satisfying and incredibly simple summer treat.

    glass of strawberry cream soda with straw and strawberries

    There's something special about a creamy, carbonated beverage, and it only gets better when you add fresh fruit syrup to the mix. The season for fresh strawberries is so short, and I wanted to create a drink that truly showcases the fruit.

    😍Here's why you'll love this recipe

    1. The strawberry syrup is not only simple to make, but it's great for a number of other uses aside from this cream soda. You could pour it over ice cream, stir it into yogurt or oatmeal, and use it to flavor your seltzer. You may just want to make a double batch while you're at it.
    2. It's a great combination of both dessert and beverage, making it a perfect summer treat. Since no alcohol is included, it's good for all ages, too.
    3. You can easily make one drink and save the remaining syrup for later, or, with only a little more effort, you can double or triple the amount of syrup and have enough for a large batch of cream sodas. Just pre-scoop your ice cream, and you'll be good to go.
    [feast_advanced_jump_to]

    If you're looking for more inspiration for enjoying summer fruits, check out my recipes for Blackberry Scones with Thyme, Banana Buckwheat Pancakes with Blueberries, and Sour Cherry Blackcurrant Granita.

    🍓Ingredients

    Here's everything you need to make your own strawberry cream soda at home.

    ingredients for making the cream soda recipe
    • Strawberries - Fresh strawberries are essential to this recipe because they have the richest flavor. You'll use them to make a quick fruit syrup. Ideally, you'll want to make it using fresh strawberries when they're in season in your area. You'll notice that these berries are deeper red in color, juicier, and so much tastier than bland, unripe, out-of-season berries from the grocery store. If you can't get fresh berries when they're in season, opt for frozen ones instead, which tend to be frozen at peak ripeness. Or if you're lucky enough to pick your own berries, you can always freeze some to create treats like this throughout the year.
    • Sugar - For sweetening and thickening the strawberry syrup.
    • Lemon juice - A splash of lemon juice adds a little tartness to the syrup.
    • Vanilla ice cream - You can't have a cream soda without the ice cream. Vanilla ice cream complements the strawberries while serving as a relatively neutral base. Use a high-quality ice cream from a local dairy producer in your area. In Vermont, I often buy Wilcox ice cream that's made in Arlington, VT.
    • Seltzer - Gives the cream soda its fizz.

    See the recipe card below for the full list of ingredients and quantities.

    🫐Substitutions & Variations

    • Make it a raspberry cream soda - Use fresh raspberries instead of strawberries. Blueberries would also be delicious. In fact, probably any berry would be great.
    • Try flavored seltzers - Want to combine additional flavors with strawberry? How about orange, coconut, or lime? This is easy to experiment with by trying out different flavored seltzers.
    • Add Toppings - Feel free to make your cream soda extra special by topping it with whipped cream, extra pieces of strawberry, chocolate shavings, sprinkles, or whatever else you prefer.
    • Make it boozy - Why not add a splash of vanilla vodka?

    🥄Instructions

    Here's how to make a strawberry cream soda:

    strawberries being sliced on a cutting board
    1. Step 1: Wash your strawberries, trim and discard the green tops, then slice. Fancy folks can use a strawberry huller.
    sugar being added to strawberries in a pan
    1. Step 2: Add the strawberries to a small saucepan with sugar, water, and lemon juice.
    1. Step 3: Bring to a boil, then turn the heat to low and cook until soft, about 5 minutes.
    strawberry puree in a pn
    1. Step 4: Use an immersion blender to puree the strawberries until smooth.
    strawberry puree in a spoon
    1. Step 5: Simmer on low for another 5 minutes until slightly thickened. Keep stirring as it simmers to avoid bubbling over. Remove from the pan and cool. The syrup will continue to thicken as it cools.
    strawberry puree being poured into a glass
    1. Step 6: Place some of the strawberry syrup into the bottom of a chilled glass.
    scoop of ice cream being added to a glass
    1. Step 7: Add two scoops of vanilla ice cream.
    seltzer being poured over the ice cream in a glass
    1. Step 8: Top the glass off with seltzer. Continue adding more seltzer as the ice cream fizzes.
    1. Step 9: Top the float with some more of the strawberry syrup.
    a glass of strawberry cream soda ready for drinking
    1. Step 10: Garnish with a strawberry and a straw and enjoy.

    🌟Top Tips

    • Using high-quality strawberries and vanilla ice cream in this strawberry cream soda recipe is key. There are only three ingredients here, so make sure they're fresh and flavorful.
    • To help keep everything cold, chill your glasses in the freezer for 15-20 minutes before making the cream soda.
    • If you don't want the ice cream to melt so fast, or if you're making several of these cream sodas at once, you can pre-scoop your ice cream, place the scoops on a baking sheet, and put the tray in the freezer until you're ready to assemble your beverages.
    • For more creative ideas on customizing and perfecting ice cream floats (this also applies to cream sodas), check out this article I wrote for Tasting Table.

    🫧Equipment

    Immersion blender - An immersion blender makes blending the cooked berries into strawberry syrup fast and easy. If you don't have one, a traditional blender or food processor will work fine.
    SodaStream - If you have one on hand, save yourself the money of buying seltzer and make your own.

    🫙Storage

    The cream soda should be served immediately. However, the strawberry syrup may be stored in an airtight jar in the fridge for one to two weeks or frozen for up to three months.

    💭FAQ

    What is cream soda?

    Cream soda is often considered a carbonated vanilla-flavored beverage. Although this recipe is probably closer to an ice cream float, I find that the combination of vanilla ice cream and plain seltzer creates a beautiful cream soda base without having to use additional flavorings and ingredients.

    What does strawberry cream soda taste like?

    It tastes like strawberries, vanilla, and cream with a pleasant punch of fizzy bubbles. The combination is sweet and refreshing.

    What's the difference between ice cream soda and float?

    Not that much. Ice cream sodas tend to include flavored syrups (like the strawberry syrup in this recipe) and cream, while floats are generally ice cream and soda.

    🍪Pairing

    These are my favorite recipes to serve with this cream soda:

    Print

    📖 Recipe

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    large glass full of strawberry cream soda with straw

    Strawberry Cream Soda

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    • Author: Steve Peters
    • Total Time: 25 minutes
    • Yield: 4 servings 1x
    • Diet: Vegetarian
    Print Recipe

    Description

    Beat the heat with a homemade strawberry cream soda. This satisfying drink is made with fresh strawberries and creamy vanilla ice cream.

    Ingredients

    Units Scale
    • 12 ounces strawberries
    • ½ cup sugar
    • ½ cup water
    • 1 tablespoon lemon juice
    • 8 scoops vanilla ice cream
    • about 2 liters seltzer

    Instructions

    1. Prep the strawberries. Wash the strawberries, cut off the green tops, and slice them up. Add them to a small saucepan with the sugar and water. Pop 4 glasses into the freezer to chill.
    2. Make the strawberry syrup. Set the pan on the stove over medium heat. Bring to a boil, lower the heat, and simmer for 5 minutes until the strawberries are soft. Off heat, use an immersion blender to blend the strawberries until smooth. Return the pan with the strawberry puree to the stove, and continue to simmer on low for 5 more minutes or until slightly thickened. Stir often to prevent overflowing. The syrup will continue to thicken as it cools.
    3. Assemble the strawberry cream sodas. Pour ¼ cup of the strawberry syrup into the bottom of 4 glasses. Add two scoops of ice cream to each glass, then slowly pour in the seltzer. Continue to top off with more seltzer to fill the glasses as the soda settles. Spoon additional syrup over each glass. Serve the cream sodas with strawberry garnishes and straws.
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Drinks
    • Method: Pureeing
    • Cuisine: American

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    🥤Related

    Looking for other drink recipes like this? Try these:

    Cold Brew Martinis

    Cold brew martinis offer a refreshingly smooth twist on the classic espresso martini, perfect for coffee lovers looking for a chilled and mellow cocktail. They're a perfect blend of rich coffee flavor, liqueur, and vodka without the need for fresh espresso.

    two glasses of cold brew martinis with liqueur bottles

    🥰Why you'll love these cold brew martinis:

    1. You don't need espresso. There's no need to brew fresh espresso at home or run out to a coffee shop to make this cocktail. All you need is homemade or store bought cold brew.
    2. It's easy to quickly make several martinis. The nice thing about cold brew coffee is that it's already cold. So if you're making a jug of cold brew or buying a bottle from the store, then you will have plenty of cold brew ready to go for multiple cocktails. You get to skip the part where you have to cool down the espresso, which makes this a much speedier process.
    3. Cold brew is smooth and easy to drink. Espresso can be strong and bitter and that's not how everyone likes it. But cold brew is smooth and mellow, which is why people enjoy it in the first place. It's easier to sip it as part of this cocktail or enjoy it on its own.

    If you like refreshing, easy-to-sip cocktails, check out my recipes for an Elderflower Gin and Tonic, a Carrot Juice Cocktail, and an Apple Cider Bourbon Cocktail.

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    ☕Ingredients

    Here's everything you need to make yourself a cold brew martini.

    bottles of cold brew coffee, codka, and espresso liqueur
    • Cold brew coffee - For these martinis, you can use your own homemade cold brew coffee or buy a bottle of cold brew from the store. There are many good bottled options available these days. While there may be several simple ways to make cold brew at home, I've found it's often more economical to buy cold brew by the bottle. It can take a lot of ground coffee to make cold brew since it's brewed at a stronger rate with more coffee grounds than the typical cup. One of my favorite bottled cold brews is from La Colombe, but Stok and Califia Farms are decent, too. Bon Appetit ranked several of the most popular options.
    • Vodka - A good quality vodka is important. With only three ingredients in these martinis, there isn't anywhere to hide cheap liquor. I love to make drinks with Vermont-made spirits, and for these cold brew martinis, I used vodka from the Village Garage Distillery in Bennington, Vermont. It's a smooth vodka, which with the smoothness of the cold brew, creates a very drinkable martini.
    • Espresso or coffee liqueur - Use your favorite coffee liqueur. While Kahlua is one of the most popular and easy-to-find options, it's certainly not the only one. Try different brands to see the differences in flavor and quality. I like Luxardo, which has a pleasant mix of chocolate and coffee flavors.
    • Coffee beans - For the classic espresso martini garnish.

    See the recipe card below for the full list of ingredients and quantities.

    🍊Substitutions & Variations

    ingredients for flavoring cold brew martinis
    • Make it sweeter - Espresso martinis commonly include simple syrup. When testing this recipe, I found that including simple syrup created too sweet of a cocktail for my liking. Don't forget, the liqueur is sweetened as well. But if you're into extra-sweet drinks, add ½ ounce of simple syrup to your cocktail shaker.
    • Get creative with flavors - You can incorporate many additional flavors into cold brew martinis. If you're adding simple syrup to your cocktail, use a flavored syrup. Or add ½ to 1 teaspoon of extract, such as vanilla or almond. If you want stronger notes of chocolate, dust the cocktail with cocoa powder before serving and maybe top it off with chocolate covered espresso beans. For fresher flavors, a sprig of mint or a piece of orange rind used as a garnish can contribute to the flavor experience by adding appealing aromas.

    🍸Instructions

    Making a cold brew martini takes just a little pouring and shaking.

    ice being poured into a cocktail shaker
    1. Step 1: Fill the cocktail shaker halfway with ice.
    cold brew being poured into a cocktail shaker
    1. Step 2: Pour in 1.5 ounces of cold brew coffee.
    vodka being poured into a cocktail shaker
    1. Step 3: Add 1.5 ounces of quality vodka.
    coffee liqueur being poured into a cocktail shaker
    1. Step 4: Then add 1 ounce of coffee or espresso liqueur.
    a cocktail shaker being shook with bottles in background
    1. Step 5: Pop on the top and shake well for at least 15 seconds. No, really, shake it well.
    cold brew coffee martini being strained into a coup glass
    1. Step 6: Strain the cocktail into a chilled glass.
    coffee beans being placed on top of the martini
    1. Step 7: Garnish with coffee beans.
    cold brew martini with bowl of espresso beans
    1. Step 8: Enjoy.

    ⭐Top Tip

    Shake, shake, shake. You need to shake this cocktail extra well in order to get that nice foamy quality. If you don't immediately see that as you strain the cocktail into your glass, pour it back into your shaker with fresh ice and try again.

    🥄Equipment

    Cocktail shaker and strainer - A cocktail shaker is a helpful tool to shake up a cocktail and get it cold. A strainer that fits inside the shaker is another helpful component so you can strain the cocktail and leave behind the ice. However, if you don't have a shaker handy, try using a mason jar with a lid.

    Coupe or Martini Glass - Can you drink your cold brew martinis in whatever glass you want? Of course. But to enjoy the experience of a martini, try a martini or coupe glass. Check your local thrift stores to build a cocktail glass collection without having to spend much money. You also won't feel bad when you inevitably break one.

    💭FAQ

    Can I use cold brew instead of espresso for a martini?

    Absolutely. Cold brew offers a smoother taste, is already cold, and makes it easier to prep a batch of cocktails quickly.

    Does cold brew taste the same as espresso?