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Beans and Chorizo with Spinach

In this Beans and Chorizo recipe, spicy chorizo sausage, creamy white beans, and fresh spinach are simmered in a smoky tomato sauce and served over buttery mashed potatoes for a hearty, comforting meal. This easy one-pan dinner is bursting with bold flavors and is perfect for a cozy night at home.

plates of beans and chorizo with potatoes

😍 Why You'll Love This Recipe

  1. It's a one-pan meal. I don't know about your house, but my wife is always happy when I use fewer dishes.
  2. It's simple comfort food. It's a thick stew with lots of flavor served over mashed potatoes.
  3. You can serve it in several ways. Want it as a soup? Just add more broth. Want to serve it with something other than mashed potatoes? Try polenta, rice, mashed sweet potatoes, or any other starch of your choosing.

For more sausage-based dishes, go check out my recipes for Roasted Pumpkin Pasta with Sage, Stuffed Yorkshire Pudding, and Chile Relleno Casserole.

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🫘 Ingredients

Here's everything you need to make these beans and chorizo with spinach.

ingredients for making the chorizo bean recipe

Key Ingredients

  • Chorizo: This recipe uses raw chorizo sausage, not the cured Spanish chorizo. You'll need four links or about 14 ounces of sausage.
  • Potatoes: You'll need two pounds of potatoes to make mashed potatoes that will serve as the base for the beans and chorizo. I like Yukon Gold potatoes because they're creamy without being too starchy. That said, any potato can be mashed and work in this recipe.
  • Beans: For this recipe, I like to use a creamy white bean, like Great Northern beans. You can also use canned beans or cooked dry beans. I use canned beans to keep this a quick meal that doesn't require much planning. You can use virtually any bean in this recipe, so feel free to use what's convenient.
  • Spinach: I prefer to use fresh spinach and briefly wilt it down into the stew so it still has a slight texture. However, you can certainly use frozen spinach. Add it to the pan frozen—no need to defrost—and cook long enough to heat through.
  • Crushed tomatoes: The sauce component of the stew is made with a large can of crushed tomatoes, commonly 28 ounces or just under four cups.

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

🍚 Substitutions & Variations

  • Soupier: To make this recipe more of a soup than a thick stew, use 3-4 cups of broth instead of ½ cup and skip the mashed potatoes.
  • Other starches: If you want to serve the beans and chorizo over something other than mashed potatoes, try rice, couscous, mashed sweet potatoes, or polenta.
  • Other sausage: Try this dish with any other sausage you enjoy.
  • Swiss chard: Try using roughly chopped Swiss chard in place of spinach. It may just take a couple of extra minutes to wilt.
  • Crumbled chorizo: If you'd rather have ground chorizo in the stew instead of sliced, remove the casings

🔪 Instructions

Here's how to make beans and chorizo. See the recipe card below for the complete recipe.

vegetables being chopped on a cutting board
  1. Step 1: Peel and cut the potatoes into pieces. Peel and chop the carrot and onion, chop the bell pepper and parsley, and mince the garlic.
sliced chorizo on a cutting board
  1. Step 2: Slice the chorizo into pieces.
potatoes in a pot with water
  1. Step 3: Add the potatoes to a pot and cover with water. Bring to a boil and cook until tender, about 15-17 minutes.
chorizo cooking in a pan
  1. Step 4: Heat 1 tablespoon of olive oil in a large saute pan. Add the chorizo and cook until browned, about 5-7 minutes. Remove from the pan and set aside, but leave the fat behind in the pan.
vegetables sauteeing in a pan
  1. Step 5: Add the onion, carrot, and pepper and saute until tender, about 5-7 minutes. Add garlic, salt, pepper, and paprika and cook another minute.
vinegar being poured into vegetables
  1. Step 6: Pour in the vinegar and scrape up anything stuck on the bottom of the pan.
chorizo being added to the pan
  1. Step 7: Add the chorizo back to the pan.
tomatoes being poured into a pan
  1. Step 8: Add the crushed tomatoes, broth, bay leaf, and beans. Simmer for about 10 minutes until thickened.
spinach being stirred into a pan of chorizo and beans
  1. Step 9: Stir in the spinach and cook for another 2-3 minutes until wilted and incorporated.
potatoes being mashed in a pot
  1. Step 10: Mash the potatoes with the butter, milk, and salt. Divide the potatoes among your plates and ladle over the chorizo and bean stew. Top with chopped parsley and serve.

✨ Helpful Tips

  • Be sure to use raw chorizo sausage for this recipe, often referred to as Mexican chorizo, and not cured Spanish chorizo.
  • If the pan gets too dry when sauteeing the vegetables, just add a little water to loosen things up.
  • Despite chorizo being a little spicy, the final dish is relatively mild, so don't let that stop you from giving this recipe a try.

🥡 Storage

Store the mashed potatoes and the stew in separate air-tight containers for up to four days. The stew may be frozen for up to two months, but I don't recommend freezing the mashed potatoes.

a pan of chorizo and bean stew with spinach

🙋🏻‍♂️ FAQ

What is served with chorizo?

Serve chorizo with foods that can offset and balance the rich and somewhat fatty quality of chorizo. Beans, greens, starches like potatoes and polenta.

What beans go with chorizo?

Creamy, starchy beans like great northern and white kidney beans go well with chorizo, as well as chick peas with their nutty flavor that balances chorizo well. Black beans are also common with chorizo in Latin American cooking and go great together in tacos or bowls.

Does chorizo go with baked beans?

Yes. Chorizo, usually a bit spicy, can make a good addition to baked beans, which tend to be sweet. Chrozio helps to tame the sweetness and add some extra flavor.

🍞 Pairing

These recipes would go well with beans and chorizo:

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📖 Recipe

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plate of chorizo and peans over mashed potatoes

Beans and Chorizo with Spinach

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  • Author: Steve Peters
  • Total Time: 45 minutes
  • Yield: 4-5 servings 1x
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Description

In this beans and chorizo recipe, spicy chorizo sausage, creamy white beans, and fresh spinach are simmered in a smoky tomato sauce and served over buttery mashed potatoes for a hearty, comforting meal.

Ingredients

Units Scale

For the mashed potatoes:

  • 2 pounds potatoes, such as Yukon Gold
  • 3 tablespoons unsalted butter
  • ½ cup whole milk
  • ½ teaspoon kosher salt

For the chorizo and beans:

  • 1 medium yellow onion
  • 1 medium carrot
  • 1 bell pepper (any color)
  • 3 cloves garlic
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • 4-4 inch links of chorizo, raw (about 14 ounces)
  • ½ teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 1 bay leaf
  • 1 (28-ounce) can crushed tomatoes
  • ½ cup low-sodium chicken or vegetable broth
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 3-4 cups fresh spinach (about 3 big handfuls)

Instructions

1. Prepare the ingredients. Peel and cut the potatoes into chunks. Peel and chop the onion and carrot. Core and dice the bell pepper. Peel and mince 3 cloves of garlic. Roughly chop about 2 tablespoons of fresh parsley. Slice the chorizo into rounds. Set everything aside in prep bowls or on a cutting board.

2. Start the mashed potatoes. Place the chopped potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–17 minutes, while you make the beans and chorizo. When done, drain and return the potatoes to the pot.

3. Cook the chorizo. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced chorizo and cook for about 5 minutes, or until lightly browned and beginning to crisp. Transfer the chorizo to a plate, leaving the fat in the pan.

4. Cook the vegetables. Add the chopped onion, bell pepper, and carrot. Cook for 5–7 minutes, stirring occasionally, until softened. If the pan dries out at any point add a splash or two of water. Stir in the minced garlic, ½ teaspoon kosher salt, 1 teaspoon smoked paprika, and ½ teaspoon black pepper, and cook for 1 more minute, until fragrant. 

5. Assemble the stew. Add the 3 tablespoons red wine vinegar to the pan to deglaze, scraping up any browned bits. Return the chorizo to the pan. Add the bay leaf, the crushed tomatoes, ½ cup broth, and the drained beans. Stir to combine and bring to a simmer.

6. Cook. Simmer the mixture uncovered for 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Stir in 3–4 cups of fresh spinach and cook for 2–3 more minutes, just until wilted. Remove and discard the bay leaf. Taste and adjust salt as needed.

7. Finish the mashed potatoes. While the beans and chorizo cook, add 3 tablespoons butter, ½ cup milk, ½ teaspoon kosher salt, and a few grinds of black pepper to the potatoes and mash with a potato masher until smooth and creamy

8. Serve. Divide the mashed potatoes between plates or bowls. Spoon the chorizo and bean mixture over the top. Garnish with the chopped parsley and serve warm.

Notes

Be sure to use raw chorizo sausage for this recipe, often called Mexican chorizo, and not cured Spanish chorizo.

If the pan gets too dry when sauteeing the vegetables, add a little water to loosen things up.

Despite chorizo being a little spicy, the final dish is relatively mild, so don't let that stop you from trying this recipe.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

Looking for other recipes like this one? Try these:

Halloumi Toast with Jam and Honey Butter

This sweet and savory halloumi toast features golden, pan-fried halloumi cheese paired with crisp pears and your choice of jam, all served on toasted bread. A drizzle of warm cinnamon honey butter, along with a sprinkle of crushed walnuts, adds warmth, crunch, and a little indulgence.

slices of toast on a plate with halloumi and jam

Aside from oatmeal, one of my go-to breakfasts is toast and jam. Although I have a pantry full of delicious homemade jams, the combo can get boring after a while. This inspired me to find a way to make my breakfast a little more exciting.

My wife loves the halloumi from our local food co-op, so I thought, why not add some to the toast and jam? Most halloumi recipes are savory, but its salty and briny texture could be well matched with some sweetness. A quick pan-frying of the halloumi toasts the outside while just barely softening the inside of the cheese. The result tastes almost eggy in a way—perfect for breakfast.

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I couldn't stop there, though. Why not add some fresh fruit, nuts for a little crunch, and sweetened and spiced butter to top it off?

It's an elevated yet simple breakfast, though it would also make a nice afternoon snack.

Why you'll love this halloumi toast

  1. It's a sweet use for halloumi. If you like a sweet and cheese combo, this is for you.
  2. It feels more sophisticated than it is. The combo of flavors and textures is great, even if it's just cheese, fruit, and jam on toast.
  3. You can change it up for the seasons and your tastes. Try it with different jam and fruit combos.

You can try this on its own or serve it as part of a brunch menu. Pair it with some of my other recipes, such as my Blackcurrant Smoothie, Amaretto Latte, Frozen Matcha Latte, and Broccoli and Stilton Quiche.

🧀 Ingredients

Here's everything you need to make this halloumi toast recipe.

ingredients for making the toast on a wooden counter

Key Ingredients

  • Halloumi: Halloumi is a firm, briny cheese from Cyprus. It is a bit rubbery when raw but develops a nice crispiness on the outside when cooked. The inside remains firm, although it softens slightly during the cooking process. Look for it with the specialty cheeses in your local grocery store or co-op.
  • Bread: Opt for a hearty, thick-sliced bread for some crunch and substance.
  • Jam: You can use any jam you enjoy. In the photos, I used my favorite, a homemade blackcurrant jam.
  • Pears: Juicy sweet pairs offset the salty and savory flavors of the halloumi. Look for ripe yet still firm pears.
  • Butter: Use good quality unsalted butter. If you are using salted butter, skip the flaky sea salt topping, as it may become too salty.
  • Honey: Combine with the melted butter to make honey butter to drizzle over the toast. Maple syrup may also be used.

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

🍎 Substitutions & Variations

  • Apples: Try sliced apples in place of the pears.
  • Make it savory: Instead of jam, try salsa. In place of the pears, use sliced avocado. Skip the cinnamon in the honey butter and add sriracha instead. Or try a recipe like these halloumi vegetable skewers, which I'll certainly be making this summer.
  • Nuts: In place of walnuts, try chopped pecans or seeds such as sunflower seeds or pepitas.

🍳 Instructions

How to make this halloumi breakfast toast.

whisking honey butter in a bowl
  1. Step 1: Whisk together the melted butter, honey, and cinnamon.
pieces of bread being toasted in a pan
  1. Step 2: Toast the bread on both sides in a pan with a splash of olive oil. Remove and set on a plate.
slices of halloumi being browned in a pan
  1. Step 3: Add the remaining oil and the halloumi. Toast on low heat for 2-3 minutes per side until golden.
jam being spread on toast
  1. Step 4: Spread the jam on the toast.
slices of halloumi being placed on toast with jam
  1. Step 5: Top with the slices of halloumi.
slices of pear being placed on halloumi
  1. Step 6: And then the pears.
butter and nuts being sprinkled over toast
  1. Step 7: Drizzle over the cinnamon honey butter.
slices of toast on a plate with halloumi and jam
  1. Step 8: Top the halloumi toast with the nuts and flaky salt and serve.

✨ Top Tip

Want the halloumi a little softer? After browning on each side, add couple of teaspoons of water to the pan and cover while the cheese steams for a minute or two.

🥡 Storage

I recommend serving this dish as soon as you make it. If you try to store it for later, the toast will get soggy, and the cheese will be rubbery.

🙋🏽‍♀️ FAQ

What is halloumi?

Halloumi is a type of cheese from Cyprus. It is firm, salty, a little briney, and does not melt when heated. It turns golden and a little crispy when cooked and is great grilled or pan fried. Add halloumi to salads and sandwiches or use it as a meat alternative.

Can you toast halloumi?

Of course. Toast (or pan fry) halloumi over low heat in a pan on the stove with a little olive oil. Cook for 2-3 minutes per side or until golden brown.

What cheese is similar to halloumi?

A few cheeses similar to halloumi are paneer, feta (depending on the variety), and queso blano.

What is halloumi toast?

Halloumi toast is simply toast topped with slices of halloumi that have been grilled or pan fried. You can add other ingredients to make it sweet or savory, and make the dish more interesting.

☕ Pairing

Here are a few other recipes that would go great with this toast.

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📖 Recipe

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slices of toast with halloumi, jam, and pears

Halloumi Toast

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No reviews

  • Author: Steve Peters
  • Total Time: 15 minutes
  • Yield: two slices of toast 1x
  • Diet: Vegetarian
Print Recipe

Description

This sweet and savory halloumi toast features golden, pan-fried halloumi cheese paired with crisp pears and your choice of jam, all served on toasted bread. A drizzle of warm cinnamon honey butter, along with a sprinkle of crushed walnuts, adds warmth, crunch, and a little indulgence.

Ingredients

Scale
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • ½ teaspoon ground cinnamon
  • 2 slices of rustic bread (such as sourdough)
  • 1 tablespoon olive oil
  • 8 slices halloumi cheese (about ¼ inch thick)
  • 2-3 tablespoons jam
  • 1 ripe pear, thinly sliced
  • 2 tablespoons chopped walnuts
  • Pinch of flaky sea salt (optional)

Instructions

1. Make the honey butter. Whisk together melted butter, honey, and cinnamon in a small bowl. 
2. Toast the bread. Add a drizzle of olive oil to a pan set over medium-low heat. Add the bread and toast for 1-2 minutes per side or until toasted to your liking. Remove and set on plates.
3. Cook the halloumi. Pour the remaining olive oil into the pan along with the halloumi slices. Cook on each side for 2-3 until golden brown.
4. Assemble. Spread the jam across the two slices of toast. Top with the cooked halloumi, then the sliced pears. Drizzle over the honey butter. Sprinkle with the nuts and a little salt, if using. Serve.

Notes

Want the halloumi a little softer? After browning on each side, add couple of teaspoons of water to the pan and cover while the cheese steams for a minute or two.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Pan frying
  • Cuisine: Mediterranean

Did you make this recipe?

Leave a comment below and share your thoughts!

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

Salted Maple Oatmeal Chocolate Chip Cookies

These maple oatmeal chocolate chip cookies feature a rich, nutty maple flavor, a perfectly crisp texture, and a delicious salty finish to balance the sweetness.

a tray of oatmeal maple cookies

As I write this post, it's sugaring season (mid-March) in Vermont. That's when maple syrup producers collect the sap from their maple trees and boil it down into the syrup we all love. Of course, that's an incredibly simplified explanation of the process.

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But it's always an exciting time of year with spring on the horizon. It's a muddy season, and not the prettiest, but it's a fun time, especially when visiting a sugarhouse during Vermont's Maple Open House Weekend.

🍁 Why I love these oatmeal cookies

  1. They're crispy, not soft. The best cookies are crispy, in my opinion. The other maple oatmeal cookie recipes I found are for soft cookies, and I wanted to make a crispy cookie recipe, even though maple syrup is used as the sweetener.
  2. Maple syrup is the only sweetener. Other recipes include maple syrup, but often add brown and granulated sugar. Why? Additional sweeteners are unnecessary when maple is a key component of the recipe.
  3. They have a deep, rich flavor. Thanks to dark maple syrup, toasted pecans, and browned butter, I wanted to create a more complex character for these cookies compared to many cookies, which are single-note and frankly, boring.

Oddly enough, my blog doesn't have many maple recipes. I'll have to work on that because I use maple syrup in my cooking and baking all the time. However, I have created several maple recipes for my friends at Baird Farm in nearby Chittenden, Vermont.

This cookie recipe was actually inspired by the Maple Birch Chocolate Cookie recipe I made for them. That one is a soft cookie, and their birch bark infused maple syrup makes it extra unique. You may also like the Cinnamon Maple Tart, Roasted Maple Spruce Nuts, and Maple and Herb Cornbread.

🍫 Ingredients

Here's everything you need to make these maple oatmeal cookies.

ingredients for making maple oatmeal cookies

Key Ingredients

  • Maple syrup: I live in Vermont, the country's largest producer of maple syrup, so I always use Vermont maple syrup. I prefer the grades known as "dark color with robust taste" or "very dark color with strong taste." A stronger-flavored maple syrup will stand out in these cookies, while the lighter flavors won't produce as noticeable a maple flavor.
  • Rolled oats: Whole rolled oats, sometimes referred to as old-fashioned oats, are the best choice for these cookies. Chopped or quick oats don't create that classic oatmeal cookie texture.
  • Chocolate: You can use either chocolate chunks or chips and either dark or milk chocolate. It doesn't make much difference and is up to personal preference. If you like to chop up a chocolate bar, that's great too. I'm a big fan of the Belgium dark chocolate chunks from Aldi and that's what I used for the photos.
  • Unsalted butter: You'll need two sticks of butter, which you will melt and gently cook until browned to create flavorful brown butter.
  • All-purpose and wheat flour: I like to use half all-purpose and half wheat flour to give the cookies a nutty, deep flavor.
  • Chopped pecans: I love the combo of pecans, oats, and chocolate in these cookies. But you can always leave these out or use walnuts instead.

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

🧂 Substitutions & Variations

  • Raisins: Swap the chocolate chips/chunks out for 1 cup of raisins.
  • Salt: If you don't like the salty and sweet combo or are watching your sodium intake, skip the flaky salt topping.
  • In a hurry: You can forgo browning the butter and simply melt it instead. You'll save about 10 minutes but lose some flavor. Not worth it, in my opinion.
  • Smaller cookies: These are large, bakery-sized cookies. If you want smaller ones, that's fine. Use two tablespoons of cookie dough per cookie.

🥣 Instructions

How to make these maple oatmeal chocolate chip cookies.

chopped pecans on a baking sheet
  1. Step 1: Preheat the oven to 350 degrees F. Place the chopped pecans on a parchment-lined baking sheet and toast in the oven for 5 minutes.
oats being poured into bowl of flour
  1. Step 2: Combine the flours, oats, baking soda, and kosher salt in a large bowl.
two sticks of butter in a pan
  1. Step 3: Melt the butter in a small pan over medium-low heat. Continue to cook for 5-10 minutes, until the butter has foamed, become fragrant, and browned. Keep an eye on it as it cooks and stir often to avoid burning.
maple syrup being poured into a pot of browned butter
  1. Step 4: Remove the butter from the stove and stir in the maple syrup and vanilla.
browned butter being poured into dry ingredients
  1. Step 5: Pour the browned butter mixture into the bowl of dry ingredients.
cookie dough in a bowl with spoon
  1. Step 6: Add in the egg yolk and toasted pecans. Stir to combine.
chocolate chips being added to the cookie dough
  1. Step 7: Let the dough chill in the fridge for about 15 minutes. Then stir in the chocolate.
cookie dough being scooped onto a baking sheet
  1. Step 8: Scoop the cookie dough out onto two parchment-lined baking sheets.
salt being sprinkled on cookies
  1. Step 9: Sprinkle the cookies with the flaky salt and flatten them out a little, if you prefer. Bake in the oven for 15 minutes, or until lightly browned on top.
close up of maple cookies
  1. Step 10: Sprinkle with additional salt, if you like. Then allow the cookies to cool for 15 minutes in the pans to firm up before serving.

✨ Helpful Tips

  • If you want visible chocolate chunks on top of the cookies, mix half the chocolate into the batter as described and press the other half into the top of the cookies before baking.
  • You can chill the dough up to 48 hours before baking. This is said to improve the flavor of cookies in general, but I haven't tried it myself.
  • Let the cookies cool completely before storing. Storing while still warm will prevent the cookies from remaining crisp.

🍳 Equipment

Cookie scoop: A cookie scoop with a release will help you quickly portion and scoop out the dough onto your baking sheet. I like large cookies and use this ¼-cup scoop from King Arthur.
Baking sheet: Two baking sheets should fit all cookies so you can bake them in one round.

🥡 Storage

After completely cooling, store the cookies in an airtight container for up to 5 days. For me, though, they don't last more than 3 days. Like any other baked good, the taste and texture decline over time.

🙋🏻‍♂️ FAQ

Can you use maple syrup instead of sugar in cookies?

You can use maple syrup instead of sugar in cookies but the recipe needs to formulated for it. You can't simply substitute the syrup for the sugar in any recipe. The dough will likely turn out too soft.

Can I use quick oats instead of rolled oats for cookies?

You could, but I don't see the point. Quick oats are rolled oats run through a food processor to cut them up into small pieces. Because these pieces are smaller, they won't provide much texture to the cookies, which is one of the best features of an oatmeal cookie.

How do you know when oatmeal cookies are done?

They should be mostly firm to the touch, golden around the edges, and lightly brown on the bottom.

Are oatmeal cookies actually healthy?

I think most people would agree that a cookie isn't all that healthy, even with oats added in. See the nutrition information below the cookie recipe to decide for yourself if this is a healthy choice for you.

☕ Pairing

These recipes would go great with these maple oatmeal cookies:

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📖 Recipe

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a tray of chocolate chip oatmeal maple cookies

Salted Maple Oatmeal Chocolate Chip Cookies

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  • Author: Steve Peters
  • Total Time: 40 minutes
  • Yield: about 14 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

These maple oatmeal chocolate chip cookies feature a rich, nutty maple flavor, a perfectly crisp texture, and a delicious salty finish to balance the sweetness.

Ingredients

Units Scale
  • ½ cup chopped pecans
  • 1 ¼ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 ¼ cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 16 tablespoons (2 sticks) unsalted butter
  • 1 cup maple syrup (preferably dark robust)
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 cup chocolate chunks or chips
  • Flaky sea salt for finishing

Instructions

  1. Prep the pans and nuts. Heat the oven to 350°F and line two baking sheets with parchment paper. Spread the pecans on one of the baking sheets and toast in the oven for 5 minutes. Let cool.

  2. Mix dry ingredients: In a large bowl, whisk together the flours, rolled oats, baking soda, and kosher salt. 

  3. Brown the butter. Melt the butter in a small pan over low heat. Cook for 8-10 minutes until browned and nutty smelling. Then, remove from the heat and stir in the maple syrup and vanilla extract.

  4. Mix the wet and dry. Pour the wet mixture into the bowl of dry ingredients and stir to combine. Add the egg yolk and stir until incorporated. Chill the dough in the fridge for 15 minutes (to avoid melting the chocolate). Then, fold in the chocolate and toasted nuts.

  5. Shape the cookies. Scoop large mounds of cookie dough onto the prepared baking sheets, spacing them apart. Flatten each mound slightly to encourage spreading and crisping.

  6. Bake for 13 -15 minutes until the edges are golden brown and the cookies are firm.

  7. Finish and cool. Sprinkle the cookies with the sea salt and cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

If you want visible chocolate chunks on top of the cookies, mix half the chocolate into the batter as described and press the other half into the tops of the cookies before baking.

If you forgot to flatten the cookies before baking, you can do so as soon as they come out of the oven. 

You can chill the dough up to 48 hours before baking. A longer chill time is said to improve the flavor of cookies in general, but I haven't tried it myself.

Let the cookies cool completely before storing. Storing while still warm will prevent the cookies from remaining crisp.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

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

Brownies with Cherry Pie Filling

These brownies with cherry pie filling are rich and chocolatey, infused with espresso, and feature a gooey layer of tart sour cherry filling. They are indulgent, fudgy, and unique.

brownies on parchment with cherries and cocoa powder

It's hard to improve upon brownies. They're already nearly perfect. But with a freezer full of sour cherries I picked at the height of summer, I thought, why not add some into brownies and see what happens. I didn't want them to get lost within the chocolate, so I briefly cooked them into a pie-like filling and spread this in between two layers of brownie batter.

The result was so freaking good.

🍫 Why I love these brownies

  1. There's a layer of fruit filling in the middle. The tart cherries with their syrupy sweetness perfectly balance the richness of the chocolate. Also, have you ever had fruit in the middle of brownies? It's an interesting addition that's worth a try.
  2. They're fudgy. And everyone knows the best brownies are fudgy.
  3. They have an intense chocolate flavor. Dark chocolate, cocoa powder, and ground espresso combine to create a rich and intense flavor profile.

If you've been here before, you know I have a thing for cherries. Here are a few of my other cherry recipes you'll want to check out next:

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🍒 Ingredients

Here's everything you need to make these brownies.

chocolate, eggs, cherries, and other ingredients for brownies

Key Ingredients

  • Cherries: I like to use sour cherries, though sweet cherries could also work here. I pick a bunch at a local orchard each summer, pit them, and freeze them for use throughout the year. If you don't have access to or time to visit an orchard, look for frozen cherries in your grocery store.
  • Chocolate: I recommend a good dark chocolate around 60-70%, which is dark but not bitter. Either use a roughly chopped bar of chocolate or chocolate chips. This chocolate will be melted, so its form isn't important.
  • Ground espresso: I like to add coffee or espresso to my chocolate-based recipes because it enhances the flavor and balances sweetness. Many recipes call for ground espresso powder - a specialty baking product - but I always use finely ground espresso or coffee beans and have found that to work well. The ground coffee melds into the liquid ingredients and you don't get any grittiness.
  • Cocoa powder: A quality cocoa powder, like a quality bar of chocolate, can make all the difference in a baking recipe. My go-to is the triple cocoa blend from King Arthur. It's a combination of Dutch-processed, natural, and black cocoa powders.
  • Butter: You'll need two sticks of unsalted butter for these brownies.
  • Brown sugar and white sugar: Brown sugar adds moisture and helps achieve a fudgy texture, while white sugar gives the brownies structure and a little crispness on top.
  • Flour: This brownie recipe requires a cup of all-purpose flour.

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

🫐 Substitutions & Variations

  • Blueberry or raspberry brownies: Substitute an equal amount of either fruit.
  • Brownie mix: No time to make your brownie batter? (I'd argue that the batter doesn't take much longer.) But a store-bought mix is fine (here are some suggestions on which to use). Follow the instructions on the mix, except you'll want to make the cherry pie filling as I describe and spread it over half of the batter before covering it with the remaining batter. I can't really guarantee your results as brownie mixes vary so much.
  • Store-bought cherry pie filling: You can also use a store-bought filling here. Skip the filling ingredients and instructions and use your filling as described in a layer in the middle of the batter.
  • Without espresso: If you're not into coffee or can't have caffeine, omit the ground espresso from the recipe.

🥄 How to make brownies with cherry pie filling

sugar being poured into a pan of cherries
  1. Step 1: Combine cherries, sugar, and water in a saucepan. Cook over medium-low heat until the fruit is softened.
cherrie pie filling on a spoon
  1. Step 2: Add cornstarch mixed with water and continue cooking a few more minutes until the cherry filling has thickened and is glossy. Stir in the vanilla and let cool.
melted chocolate and butter being stirred in a bowl
  1. Step 3: Melt the butter and dark chocolate in a double boiler on the stove or microwave for 20 second intervals, stirring often.
eggs cracked into sugar
  1. Step 4: Beat the eggs and sugars for 3-4 minutes until light and fluffy. Then stir in the vanilla.
chocolate being poured into beated eggs and sugar
  1. Step 5: Pour the chocolate mixture into the eggs and sugar.
whisked chocolate batter in bowl
  1. Step 6: Whisk together until smooth.
dry ingredients in bowls
  1. Step 7: In another bowl, whisk together the dry ingredients.
dry brownies ingredients being added to bowl of wet
  1. Step 8: Fold the dry ingredients into the wet until incorporated.
cherry pie filling being poured over chocolate brownie batter
  1. Step 9: Spread half the batter across the bottom of a greased 8x8-inch baking pan. Then, pour over the cherry filling.
brownie batter being spread in pan
  1. Step 10: Cover the cherries with the remaining brownie batter. Bake in a 350 degree oven for 10 minutes, then lower the heat to 325 and bake for another 25-30 minutes.

✨ Helpful Tips

  • You only need to heat the butter and chocolate long enough for them to melt. You can remove the bowl from the double boiler (or microwave) on the early side and finish the melting process by stirring.
  • When mixing the wet and dry ingredients, avoid overmixing the batter, as this can lead to dry brownies.
  • When testing the brownies for doneness, try to avoid the filling, which remains liquidy. You don't want to overbake them.

🍳 Equipment

Square pan: Use an 8x8-inch square baking pan. A 9x9-inch pan may be used if you prefer the brownies to be a bit thinner.

🥡 Storage

Fresh: Store the brownie, covered, at room temperature, for up to four days.
Frozen: Storing a few of these in the freezer is great when you want dessert but can't be bothered to bake something fresh. To freeze, tightly wrap individual brownies and store them in a sealed bag for up to three months. Defrost at room temperature.

🙋🏻‍♂️ FAQ

What else can you add to brownie mix?

You can add just about anything you like to brownie mix or homemade brownie batter. Try nuts, dried fruit, or a fruity filling like these cherry pie filling brownies.

What is the best thickener for cherry pie filling?

The easiest thickener for cherry pie filling is cornstarch. Dissolve some into water - start with about a tablespoon - then add to your cooked fruit filling. Continue to cook for a few more minutes until the filling has thickened.

What sugar is best for fudgy brownies?

Using a combination of brown and white sugar will help create a fudgy brownie. The brown sugar will add moisture and softness and help create a fudgier texture.

☕ Pairing

These drinks would go great with the brownies.

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📖 Recipe

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brownies on parchment with knife and cherries

Brownies with Cherry Pie Filling

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  • Author: Steve Peters
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Diet: Vegetarian
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Description

These brownies with cherry pie filling are rich and chocolatey, infused with espresso, and feature a gooey layer of tart sour cherry filling.

Ingredients

Units Scale

Cherry Filling:

  • 2 cups (280g) fresh or frozen sour cherries, pitted
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

Brownie Batter:

  • 1 cup (226g) unsalted butter
  • 8 oz (226g) dark chocolate, chopped (or chocolate chips)
  • ¾ cup (150g) granulated sugar, plus 1 tablespoon
  • ⅓ cup (67g) brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup (125g) all-purpose flour
  • ½ cup (45g) cocoa powder
  • 2 tablespoons finely ground espresso
  • ¾ teaspoon baking powder
  • ¾ teaspoon sea salt

Instructions

  1. Make the cherry filling. Combine cherries, ⅓ cup granulated sugar, and a splash of water in a small saucepan. Cook over medium-low heat, stirring frequently, until the cherries soften and release their juices. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Stir the slurry into the pan of cherries and cook for 2-3 minutes until thickened and glossy. Remove from heat and stir in vanilla extract. Let cool while making the brownie batter.
  2. Melt chocolate and butter. Preheat the oven to 350°F (175°C). Spray an 8x8-inch baking pan with nonstick cooking spray or coat with oil using a paper towel. Melt butter and chopped chocolate together in a large bowl over a double boiler or in the microwave (in 20-second intervals, stirring in between) until smooth. Let cool slightly.
  3. Mix the wet ingredients. In a large bowl, whisk ¾ cup of granulated sugar, the brown sugar, and eggs for 3-4 minutes or until thick and fluffy. Stir in the vanilla extract, then add the cooled chocolate and stir.
  4. Combine. Whisk together flour, cocoa powder, espresso, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the wet until just combined. Try not to overmix.
  5. Assemble. Spread half of the brownie batter evenly into the prepared pan. Spoon the cherry pie filling over the brownie layer, spreading it evenly. Carefully spread the remaining brownie batter over the cherries, smoothing it out as much as possible. Sprinkle the remaining tablespoon of granulated sugar evenly over the top to help create a crispier crust. 
  6. Bake. Bake at 350°F (175°C) for 10 minutes, then reduce the heat to 325°F (163°C) and bake for another 25-30 minutes. The brownies are done when the edges are set and a toothpick inserted into the brownie portion (not the cherry filling) comes out mostly dry. Let cool in the pan for at least 10 minutes before slicing.

Notes

You only need to heat the butter and chocolate long enough to melt. You can remove the bowl from the double boiler (or microwave) on the early side and finish the melting process by stirring.

Try not to overmix the batter when combining the wet and dry ingredients. Overmixing can cause the brownies to turn out dry.

When testing the brownies for doneness, try to avoid the filling, which remains liquidy. You don't want to overbake them.

  • Prep Time: 30
  • Cook Time: 35
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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Smoked Negroni

Bold, bitter, and timeless, the Negroni is an Italian classic that never goes out of style. This smoked negroni cocktail takes it to the next level, adding rich, aromatic depth that makes every sip feel like you're sitting by a fire on a cold winter's night.

a negroni in a glass with orange peel and smoke

😍 Why You'll Love This Smoke Negroni

  1. Smoke adds depth and warmth to the classic cocktail. It's an easy way to elevate the negroni. The smoke compliments the bitter flavors while enhancing the herby elements
  2. It's a great drink for winter. Sipping it makes you feel warm and cozy.
  3. The smoke not only adds flavor, it makes a fun presentation. It's not just about the taste, the smoke turns the cocktail into an experience. A good drink to serve guests.

For more interesting cocktails, check out my recipes for a Carrot Juice Cocktail, Hot Buttered Rum, and Elderflower Gin and Tonic.

Wondering what to serve with a smoked negroni? How about Beet and Feta Tartlets, Baked Scotch Eggs, or Stuffed Peppers with Tomato Sauce?

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🍊 Ingredients

Here's everything you need to make a smoked negroni.

bottles of ingredients for making a smoked negroni

Key Ingredients

  • Gin: The backbone of the cocktail, gin lends botanical and citrus notes to a negroni. You can use whatever gin you prefer to drink.
  • Vermouth: A sweet, herby, spiced wine that helps to balance the Campari.
  • Campari: A bitter, orange, and herbal-flavored Italian liqueur that is a main ingredient in a classic negroni cocktail.
  • Orange: A piece of orange peel is used to flavor and garnish the cocktail.
  • Wood chips: You'll need a couple of pinches of your preferred wood chips to smoke the cocktail. You can get these from a variety of places. I've used and enjoyed the options from Aged and Charred.

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

Substitutions & Variations

  • Campari: Try other Italian liqueurs like Aperol or Amaro in place of Campari.
  • Vermouth: If you only have dried vermouth and not sweet, combine it with a splash of simple syrup.
  • Smoked rosemary: If you don't have a cocktail smoker, light the top of a rosemary sprig on fire, blow it out, and serve the drink with the lightly smoking sprig sitting in the glass. This approach doesn't really infuse the drink in the same way, but you will inhale a smoky aroma as you sip.
  • Charred orange: Another way to add smoky notes to the negroni when you don't have a cocktail smoker is to use a torch to char a wheel of orange and then stick the orange on the glass as a garnish. Combine this with a sprig of smoking rosemary for a complementary smoky pairing.

🍹 Instructions

How to make a smoked negroni.

materials for smoking the cocktail
  1. Step 1: Get together your supplies for smoking the cocktail, including wood chips and torch.
orange with peel on cutting board
  1. Step 2: Prep the garnish. Peel off a piece of the orange skin, then trim the edges for shape into a rectangle.
ice being added to a glass
  1. Step 3: Add ice to a glass.
campari being poured into a glass
  1. Step 4: Pour in the gin, vermouth, and campari.
negroni being stirred with a bar spoon
  1. Step 5: Gently stir for 20 seconds.
orange peel being expressed over the cocktail
  1. Step 6: Express or twist the orange peel over the drink and add it to the glass.
putting top on glass with wood chips
  1. Step 7: Put your wood chips in the smoking basket and place over your cocktail.
torch burning wood chips on top of a cocktail
  1. Step 8: Use your torch to ignite the wood chips.
cocktail with smoke in the glass
  1. Step 9: Place the top over the smoker and allow the smoke to fill the glass for about 60 seconds.
negroni with smoke coming out of glass
  1. Step 10: Remove the top from the glass to allow the smoke to escape. Serve immediately.

Note: How you go about smoking a cocktail will vary depending on your exact smoking tool.

✨ Helpful Tips

  • If you're using a cocktail smoker torch that uses butane, ignite the torch before you direct it into the smoker to avoid sending butane fumes into the glass.
  • If it's your first time smoking a cocktail, you may want to experiment with how long you let the smoke infuse the drink to get it to a level of smoke that you prefer.
  • For the best experience, smoke the cocktail only when ready to serve.

🔥 Equipment

Cocktail smoker: This is the easiest way to smoke a cocktail. There are many options for smokers, and they're all a little different. I only have experience with this smoker kit from Aged and Charred, and I'd definitely recommend it. I've found it to be good quality, I appreciate the variety of wood chips it comes with, and it's quick and easy to use. Here's a good explanation of how to smoke a cocktail without a smoker.
Bar spoon: To stir the negroni. If you don't have a bar spoon use a chopstick or skewer.

🙋🏻‍♀️ FAQ

Is a smoked Negroni good?

Adding smoke to a negorni works well because it balances the rich flavors of the cocktail and adds further depth. If you enjoy smokey and woody flavors, then you should enjoy a smoke Negroni.

What's a good smoked cocktail?

A negroni is a good smoked cocktail. But you could also smoke drinks like my Apple Cider Whiskey Cocktail and Pomegranate Rosemary Cocktail. Drinks that are earthy and a little sweet are good complements for smoking. Rum, whiskey, gin, and mezcal are all good liquor pairings for a smoked cocktail.

What wood is best for smoked negroni?

Try cherry for a bit of sweetness to balance the negroni's bitterness, oak for a stronger complimentary flavor, or apple wood for a hint of fruity smoke.

🍕 Pairing

Try pairing these recipes with a smoked negroni.

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📖 Recipe

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a glass of negroni with smoke

Smoked Negroni

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  • Author: Steve Peters
  • Total Time: 5 minutes
  • Yield: 1 cocktail 1x
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Description

This smoked version of the classic Negroni cocktail adds rich, aromatic depth, making each sip feel like a winter's night by a cozy fire.

Ingredients

Units Scale
  • a pinch or two of wood chips
  • an orange
  • ice
  • 1-ounce gin
  • 1-ounce sweet vermouth
  • 1-ounce Campari

Instructions

  1. Gather your ingredients. Get out everything you need for the cocktail, including your cocktail smoking supplies, wood chips, liquor, and orange.
  2. Make the garnish. Use a peeler to peel off a 2 to 3-inch piece of orange zest. Try to avoid the bitter white pith and only remove the peel. Trim the sides with a knife to make it neat.
  3. Make the cocktail. Add ice to your glass. I like to use one large ice cube, which doesn't melt as fast. You could use a few smaller cubes, though. Pour in the gin, vermouth, and Campari. Stir with a bar spoon for 20 seconds.
  4. Garnish. Twist the orange peel over the drink to express the oil. Add the peel to the drink.
  5. Smoke the drink. Put your smoker on top of your negroni. Add a pinch or two of wood chips. Use the torch to burn and light the chips on fire. Cover with the top piece of your smoker and let the smoke infuse the cocktail glass for up to 60 seconds. 
  6. Serve. Remove the top of the smoker and serve.

Notes

If you're using a cocktail smoker torch that uses butane, ignite it before you direct it into the smoker to avoid sending butane fumes into the glass.

If it's your first time smoking a cocktail, you may want to experiment with how long you let the smoke infuse the drink to get it to the level of smoke that you prefer.

For the best experience, smoke the cocktail only when ready to serve.

  • Prep Time: 5 minutes
  • Category: Drinks
  • Method: Smoking
  • Cuisine: Italian

Did you make this recipe?

Leave a comment below and share your thoughts!

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Rosemary Parmesan Bread

Crusty on the outside and soft on the inside, this rosemary parmesan bread brings rustic charm and savory flavor to your table. With a bit of planning, it’s quick enough for a weeknight while still delivering the comforting aroma of freshly baked bread.

slices of parmesan bread on a cutting board

I hate to say it, but I don't often have the patience to bake bread. Like everyone else, I tried my hand at sourdough during the pandemic. But it didn't last. I'm just not a fan of having to babysit my food for long periods. Maybe that's why I don't have kids. Or any food projects that require days or weeks of fermenting.

When making this bread, I wanted it ready to serve alongside soup within a few hours. Although it includes yeast and has some rising periods, they're brief. It may be denser than other breads, but you don't have to plan your day around it. And, it has a wonderful cheesy and herby flavor.

😍 Why You'll Love This Bread

  1. It's crusty on the outside and incredibly soft and tender on the inside. This is especially true when enjoyed fresh on the day it's baked.
  2. It's a great complement to many soups and stews. The savory cheese and herb flavor will go with just about any meal.
  3. It's homemade and ready in under two hours. And most of that is just rising time, so you can cook something else in the meantime.

Rosemary is one of my favorite herbs. If you're also a fan, try it in my Lemon Rosemary Olive Oil Cake and Pomegranate Rosemary Cocktail.

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🌾 Ingredients

Here's everything you need to make parmesan rosemary bread.

ingredients for making the parmesan quick bread

Key Ingredients

  • Flour: This bread is made with all-purpose flour. You'll need about 3 ¼ cups.
  • Parmesan: You want to use grated parmesan cheese, which melts into the flour as the bread bakes and helps to create a tender, light texture.
  • Yeast: Instant yeast is what you need here. Use one packet or 2 ¼ teaspoons. If you're using active dry yeast, just let it sit in the warm water for at least 10 minutes.
  • Fresh rosemary

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

🧄 Substitutions & Variations

  • Garlic rosemary parmesan bread: Add 1 teaspoon of garlic powder with the dry ingredients for extra flavor.
  • Dried rosemary: Not quite as flavorful, but you can use about 1 teaspoon dried rosemary in place of the fresh.
  • Parmesan rosemary and thyme bread: Add 1 tablespoon of fresh thyme leaves with the rosemary for even more fresh herb flavor.
  • For a greater rise: You can extend the rising times to an hour each, creating a larger, more airy bread.

🔪 Instructions

How to make parmesan rosemary bread.

yeast being added to a bowl of water
  1. Step 1: Whisk warm water and sugar together in a small bowl. Sprinkle over the yeast and let sit for 5 minutes or until bubbly.
yeast mixture being added to flour
  1. Step 2: Whisk together the flour, salt, and parmesan. Pour in the bubbling yeast mixture, the oil, and the egg. Mix until combined into a shaggy dough.
chopped rosemary being sprinkled over bread dough
  1. Step 3: Dump the dough onto a floured surface. Sprinkle the chopped rosemary over the top and work into the dough.
a ball of bread dough being held
  1. Step 4: Knead by hand for about 5 minutes, sprinkling with flour as needed. The dough should be smooth after kneading.
bread dough in a bowl being covered with a towel
  1. Step 5: Put the dough into a lightly oiled bowl, cover with a towel, and let rest for 30 minutes until doubled in size.
bread dough being punched down
  1. Step 6: Gently punch down the dough and press it into a greased loaf pan.
loaf of bread dough being covered with a towel
  1. Step 7: Cover the dough with a towel and let it rise for another 30 minutes.
bread dough being sprinkled with rosemary
  1. Step 8: Sprinkle the top of the dough with the remaining parmesan and rosemary.
loaf of bread in tin on cooling rack
  1. Step 9: Bake for 30-35 minutes or until golden brown and it sounds hollow when tapped.
parmesan bread sliced on a cutting board
  1. Step 10: Let cool for at least 5 minutes before slicing and serving warm.

✨ Top Tip

  • The dough will likely be a little sticky at first, so don't be afraid to use additional flour, as needed.
  • Be sure to let your dough rise somewhere warm. I let mine hang out on top of the stove after letting the oven preheat for a while. When I checked the temperature, it was between 70 and 80°F.

🍳 Equipment

Loaf pan: To shape and bake the bread. You can also bake it as a free-form ball on a baking sheet if you don't have a loaf pan handy.

🫙 Storage

Store leftover bread, tightly wrapped, at room temperature for up to three days. I recommend toasting or gently heating it to crisp it up.

Toasted slices of this bread would be great used to make Halloumi Toast recipe.

🙋🏻‍♀️ FAQ

How to eat rosemary parmesan bread?

Rosemary parmesan bread is great toasted with butter for a side or snack. Serve it with soups, stews, or pasta dishes.

How much rosemary should I add to my bread?

I like to use about 1 tablepsoon of chopped fresh rosemary that I mix into the bread dough, and then about 1 teaspoon to sprinkle over the bread before baking.

Is rosemary parmesan bread gluten free?

This recipe is not gluen-free. But to make it so, you can try using something like King Arthur's gluten-free bread flour.

🍲 Pairing

This rosemary parmesan bread would make a great side to any of these soups:

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📖 Recipe

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rosemary parmesan bread sliced on a cutting board

Rosemary Parmesan Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Steve Peters
  • Total Time: 1 hour 45 minutes
  • Yield: 1 loaf 1x
  • Diet: Vegetarian
Print Recipe

Description

Crusty on the outside and soft on the inside, this rosemary parmesan bread brings rustic charm and savory flavor to your table. With a bit of planning, it’s quick enough for a weeknight while still delivering the comforting aroma of freshly baked bread.

Ingredients

Scale
  • 3 cups all-purpose flour, plus more for kneading
  • 2¼ teaspoons (1 packet) instant yeast
  • 2 teaspoons sugar
  • 1 cup warm water (about 110°F / 38–43°C)
  • 1 teaspoon sea salt
  • 1 tablespoon, plus 1 teaspoon fresh rosemary, finely chopped
  • ½ cup, plus 2 tablespoons  grated Parmesan cheese
  • ¼ cup olive oil
  • 1 large egg, lightly beaten

Instructions

  1. Proof the yeast. Stir the sugar into the warm water in a small bowl or measuring cup. Sprinkle the yeast over the water and let it sit for 5–10 minutes until it becomes bubbly on the surface. 
  2. Mix the dry ingredients. Combine the flour, salt, chopped rosemary, and ½ cup Parmesan cheese in a large mixing bowl. Whisk to combine.
  3. Form the dough. Once the yeast is foamy, pour the water mixture into the bowl of dry ingredients with the olive oil and egg. Stir until a rough dough forms. 
  4. Knead the dough. Turn the dough out onto a lightly floured surface. Knead for 5 minutes or until the dough is smooth and elastic. If it feels too sticky, add flour as needed. 
  5. Let rise. Return the dough to a clean, lightly oiled bowl. Cover with a kitchen towel or plastic wrap. Place the bowl in a warm spot and let the dough rise for 3o minutes.
  6. Shape and second rise. Once the dough has doubled, punch it down gently. Transfer to an oiled loaf pan. Cover and let it rise for 30 more minutes while the oven preheats to 375°F (190°C).
  7. Bake. Sprinkle the top of the loaf with the remaining Parmesan and chopped rosemary. Bake for 30-35 minutes or until golden brown. It should sound hollow when tapped on, and the internal temperature should read 190–200°F (88–93°C) on an instant-read thermometer. 
  8. Cool and serve. Let the bread cool on a wire rack for at least 5 minutes before removing from the pan and slicing. Enjoy warm or at room temperature.

Notes

The dough will likely be a little sticky at first, so don't be afraid to use additional flour, as needed.

Be sure to let your dough rise somewhere warm. I let mine hang out on the stove after letting the oven heat for a while.

  • Prep Time: 15 minutes
  • Rise Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

Looking for other recipes like this one? Try these:

Potato and Mushroom Soup

This creamy potato and mushroom soup is a cozy bowl of comfort that's perfect for chilly days. With earthy mushrooms, tender potatoes, herby sage, and a hint of sherry, it’s a flavorful dish that's both rustic and refined.

bowls of mushroom and potato soup

Creamy mushroom soup brings back memories of the condensed variety that people used to use for casseroles. But, there's no need to worry—this soup is nothing like those canned versions. It's fresh and creamy without being overly heavy or rich and it's made with simple, approachable ingredients.

😍 Why You'll Love This Mushroom Soup

  1. It's earthy and hearty. The mix of mushrooms, potatoes, and herbs is satisfying and comforting.
  2. It's creamy but not too rich. With milk, light cream, and just a little butter, you get the creaminess of the dairy without the heaviness.
  3. It doesn't take a ton of ingredients or time to prepare. Many of the ingredients you may already have on hand and much of the prep and cooking is accomplished at the same time.

For more tasty mushroom recipes, try my Zucchini Mushroom Pasta or Chicken Swedish Meatballs. If you're more of a potato fan, you'll like these Roasted Potatoes and Leeks or this Cauliflower Potato Leek Soup.

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🥔 Ingredients

Here's everything you need to make this mushroom potato soup.

ingredients for making the potato and mushroom soup

Key Ingredients

  • Mushrooms: For this soup, you'll need one pound of mushrooms. You can use any variety you like, such as baby bellas (aka crimini), which I used here. They are easy to find and have more flavor than white button mushrooms. Shiitake, portabella, oyster, or wild mushrooms are also good. Or better yet, try a mix of mushrooms.
  • Potatoes: Any starchy potato, like a Russet or Yukon Gold. The starch will break down a bit and help make the soup creamier. You'll need one and a half pounds.
  • Sage: Fresh sage adds an earthy and herby flavor to the soup that helps round everything out. Dried sage may used if fresh isn't available.
  • Milk and cream: I use a combination of whole milk and half-and-half and find that it provides plenty of creaminess without being too rich or heavy.
  • Broth: Use your favorite vegetable broth. Or better yet, mushroom broth would be excellent if you can find some.
  • Sherry: A dry sherry adds a touch of nutty depth to the soup. Look for real sherry and avoid the cooking wine version, which has added salt and other preservatives. Here's more on the difference between regular and cooking wine. For a non-alcoholic option, try apple cider vinegar.

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

🍄 Substitutions & Variations

  • Try sweet potatoes in place of regular potatoes.
  • Other herbs, like rosemary, would work well in place of or in addition to the sage.
  • Make it extra creamy and rich with heavy cream instead of half and half.

Looking for something cozy but with meat? You might like my Beans and Chorizo with Spinach recipe.

🔪 How to Make Potato and Mushroom Soup

How to make potato and mushroom soup.

onions, garlic, and sage chopped on a cutting board
  1. Step 1: Chop the onion, garlic, and sage.
onions sauteeing in a soup pot
  1. Step 2: Saute the onion in the butter over medium-low heat until softened. Add the garlic, sage, and thyme, and cook for another minute.
sliced mushrooms on a cutting board
  1. Step 3: While the onion cooks, wash and slice the mushrooms.
mushrooms sauteeing in a pot
  1. Step 4: Add the mushrooms to the pot with salt and pepper. Cook for about 8 minutes, stirring often, until the mushrooms have cooked down.
peeled and cubed potatoes on a cutting baord
  1. Step 5: While the mushrooms cook, peel and roughly chop the potatoes.
broth being poured into the soup pot
  1. Step 6: Add the sherry, cook for a minute, then add the potatoes and broth to the pot. Simmer for another 8 minutes or until the potatoes are tender.
cream being poured into the soup
  1. Step 7: Pour in the milk and cream and return to a gentle simmer. Taste and add salt and pepper to your liking.
bowls of mushroom and potato soup
  1. Step 8: Serve the soup with bread and garnish with grated parmesan cheese, if desired.

✨ Top Tips

  • After adding the cream, heat the soup gently over low heat, stirring occasionally, just until it’s hot. Avoid boiling the soup at this stage to prevent the cream from curdling or scorching, ensuring a smooth and velvety finish.
  • The salt level in broths can vary significantly, so taste your soup before serving to see if it requires more salt.

🥡 Storage

Store the soup in an airtight container in the fridge for up to four days.

🤔 FAQ

What is a good thickener for potato soup?

An easy way to thicken a potato soup is to mash up some of the potatoes in the pot or use an immersion blender to partially puree some of the soup.

Can you put potatoes in mushroom soup?

Absolutely! Potatoes help thicken, add substance, and contribute to the creaminess of a soup, and that all works well with a mushroom soup.

Should I cook potatoes before adding to soup?

There's no need to precook potatoes before adding them to a soup. Just simmer them in the soup pot and cook until tender.

🍞 Pairing

These are ssome good recipes to serve with this soup:

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bowls of potato and mushroom soup

Potato and Mushroom Soup

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  • Author: Steve Peters
  • Total Time: 40 minutes
  • Yield: about 4 servings 1x
  • Diet: Vegetarian
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Description

This creamy potato and mushroom soup is a cozy bowl of comfort that's perfect for chilly days. With earthy mushrooms, tender potatoes, herby sage, and a hint of sherry, it’s a flavorful dish that's both rustic and refined.

Ingredients

Units Scale
  • 1 medium onion
  • 3 cloves garlic
  • 1 small bunch of fresh sage
  • 2 tablespoons unsalted butter
  • 1 ½ pounds mushrooms, cleaned
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ pounds potatoes
  • ¼ cup dry sherry
  • 5 cups vegetable or chicken broth
  • 1 cup whole milk
  • ½ cup cream
  • Fresh parsley or chives, chopped, for garnish (optional)
  • Grated parmesan, for garnish (optional)

Instructions

  1. Prep the ingredients. Chop the onion, garlic, and sage. 
  2. Saute the vegetables. Melt the butter and saute the onion over medium-low heat for 4-5 minutes until soft. While the onion cooks, thinly slice the mushrooms, then add them to the pot, along with the garlic, sage, thyme, salt, and pepper. Cook, stirring occasionally, for 7-8 minutes until the mushrooms have cooked down.
  3. Simmer the potatoes. While the mushrooms cook, peel and roughly chop the potatoes into bite-sized pieces. When the mushrooms are ready, add the sherry to the pot and cook for about a minute while stirring. Then add the potatoes and broth. Increase the heat and bring the pot to a boil. Reduce the heat to a steady simmer, and let the potatoes cook for about 8 more minutes.
  4. Finish the soup. Pour the milk and cream into the soup and stir. Heat over low until the soup is hot. Top with freshly chopped parsley or chives, if you have them, or sprinkle over some parmesan cheese. Serve with bread on the side.

Notes

Instead of prepping all of the ingredients upfront, prep and cook in stages, as described in the recipe instructions. This approach will actually save you time.

After adding the cream, heat the soup gently over low heat, stirring occasionally, just until it’s hot. Avoid boiling the soup at this stage to prevent the cream from curdling or scorching, ensuring a smooth and velvety finish.

The salt level in broths can vary significantly, so taste your soup before serving to see if it requires more salt.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Simmering
  • Cuisine: American

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Looking for other souper recipes like this? Try these:

Roasted Balsamic Onions

These roasted balsamic onions are tender, savory, and coated in a sweet and tangy glaze that highlights their natural flavor. Perfect as a versatile side dish, they pair beautifully with roasted meats, vegetable dishes, or holiday spreads.

serving dish with balsamic onions surrounded by small onions

I've grown onions several times in my garden, and each time they ended up much smaller than expected. More like golf balls rather than the baseballs or softballs I imagined.

This past season I was happy to pull more onions out of the ground than ever before. But I couldn't stomach peeling and chopping four or five of them every time I needed a normal onion for a recipe. So that's why all of these tiny onions sat in bag in a closet for the past few months.

Fortunately, I read that you can give onions a quick blanching and the peels would come right off. Turns out, it actually works. Dipping the onions in boiling water for a couple of minutes before transferring them to a bowl of iced water to cool makes it easy. You just slice the root end off after and give them a squeeze, and out pops the onion.

These balsamic onions are a tasty compliment to all kinds of dishes. A few of them on a plate with a a nice cut of grilled steak or piece of roasted chicken can elevate a meal without much effort. But you could add them to a salad, a bowl of cooked grains, or over pasta.

😍 Why You'll Love These Onions

  1. It's a great recipe for using up small onions, which would otherwise be a pain to slice up and cook in other recipes. There's virtually no crying required to cook these onions.
  2. The glaze is tangy and rich. With honey, thyme, and mustard, it's a delicious blend of sweet and savory.
  3. You can serve them with just about anything. Roasted onions make a perfect side for most meat and vegetable dishes.

Try these onions on this Arugula and Spinach Salad with Chicken in place of the pickled onions, with Stuffed Yorkshire Pudding, or alongside a helping of Rutabaga Pie.

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🧅 Ingredients

Here's everything you need to make these roasted balsamic onions.

ingredients for making balsamic roasted onions recipe

Key Ingredients

  • Onions: Use any onion that is smaller than the typical onion. This can range from pearl onions to ones slightly larger than a golf ball, which is what you can see in my photos. This is a good recipe for onions that would otherwise be a pain to peel and chop. Even those on the larger end of the smaller spectrum can be cut in half. Just keep in mind that you'll need to adjust the cooking time - less for smaller, and more for larger.
  • Balsamic vinegar: The balsamic vinegar thickens and deepens in flavor during the roasting and helps the onions to caramelize. Any standard balsamic vinegar is good here, since its flavor will only improve during cooking.
  • Thyme: Thyme is a great herb to pair with onions. You can use fresh or dried.
  • Honey: For a touch of sweetness and to offset the acidity of the vinegar.
  • Dijon mustard: For a little more tang and to help act as an emulsifier and bring the oil and vinegar together to form the glaze.

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

🌿 Substitutions & Variations

  • Rosemary: In place of thyme, try rosemary.
  • Using sliced onions: You can try making this recipe with thickly sliced onions rather than whole onions. They should take less time to cook, so check on them after 30 minutes.
  • Add mushrooms: Mushrooms would make a nice addition and compliment to the onions. Use halved or whole button sized mushrooms.

🔪 Instructions

How to make balsamic roasted onions.

balsamic glaze being whisked
  1. Step 1: Whisk the vinegar, oil, honey, thyme, mustard, salt, and pepper.
onions being added to boiling water
  1. Step 2: Add the onions to a pot of boiling water and boil for 2 minutes.
onions being removed and added to a boil of ice water
  1. Step 3: Remove the onions from the pot and add to a bowl of ice water for 2 minutes.
ends of onions being sliced off on cutting board
  1. Step 4: Slice off the root ends of the onions and squeeze the onions out of their skins.
balsamic glaze being poured over onions
  1. Step 5: Pour the balsamic glaze over the onions. Bake in a 400 degree oven for 20 minutes.
onions being tossed in the glaze
  1. Step 6: Toss the partially cooked onions around in the glaze to coat again, then continue to cook for another 20 minutes.

✨ Top Tips

  • If you want to use fresh thyme instead of dried, use 1 tablespoon.
  • The best way to tell if the onions are done cooking is to give one a try. The exact cooking time varies depending on the size of your onions. Smaller onions, like pearl onions, will cook faster, while larger ones will take longer.
  • If deciding to cook the onions for more than 40 minutes, check them at 5 minute intervals to avoid burning the glaze.

🥡 Leftovers

Store any leftover balsamic onions in a sealed container in the fridge for up to three days.

🥄 Equipment

Spider: Not a necessity, although Allrecipes will tell you every kitchen needs a spider, and having one will certainly make scooping the onions out of the boiling water and into the ice bath much easier. But if you do any kind of frying, they're the perfect tool.

🙋🏻‍♀️ FAQ

How do you cook onions in the oven?

You can cook onions in the oven by tossing them with oil, seasoning them with salt and seasonings of choice, and roasting them at 400 degrees until tender.

What can I do with balsamic onions?

Balsamic roasted onions make a great side dish to meat centric meals, as well as vegetarian dishes. You can serve them on the side or on top of foods such as pork chops, steaks, or chicken as a vegetable garnish.

Are roasted onions the same as caramelized onions?

No, they're not necessarily the same. Roasted onions are cooked in the oven until tender or to your liking while caramelized onions are cooked for a longer period of time until softened, have reduced, and are caramelized. Caramelized onions may be cooked in the oven or on the stove while roasted onions are cooked in the oven.

🍗 Pairing

These recipes would go great with these roasted onions:

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dish of roasted onions with balsamic glaze

Roasted Balsamic Onions

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  • Author: Steve Peters
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

These roasted balsamic onions are tender, savory, and coated in a sweet and tangy glaze that highlights their natural flavor. Perfect as a versatile side dish, they pair beautifully with roasted meats, vegetable dishes, or holiday spreads.

Ingredients

Units Scale
  • 1 pound small onions
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Bring a medium sized pot of water to boil. Add cold water to a bowl with several ice cubes. Preheat the oven to 400°F (200°C). 
  2. While the water is coming to a boil, whisk together the balsamic vinegar, olive oil, honey, mustard, thyme, salt, and pepper.
  3. Add the whole, unpeeled onions to the boiling water and let boil for 2 minutes. Remove them from the pot and add to the bowl of iced water. Let cool for 2 minutes.
  4. Remove the onions from the water. Slice off the root end of each onion and gently squeeze to push the onions out of their skins. If you have any onions on the larger size, you can cut them in half.
  5. Put the onions in a small baking dish. Pour over the balsamic glaze and toss to coat. Roast in the oven for 20 minutes, then toss the onions around in the glaze again, and roast for another 20 minutes or until cooked to your liking. Serve warm.

Notes

Smaller onions (like pearl) will cook a bit faster. Start checking them for doneness at 30 minutes. Larger onions may need a little longer than 40 minutes.

The best way to tell if the onions are done cooking is to give one a try. The exact cooking time varies depending on the size of your onions. Smaller onions, like pearl onions, will cook faster.

If using fresh thyme, use 1 tablespoon of leaves.

If deciding to cook the onions for more than 40 minutes, check them at 5 minute intervals to avoid burning the glaze. If the glaze looks like it's on the verge of burning but the onions aren't done cooking, add a small splash of water to the bottom of the dish.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Sides
  • Method: Roasting
  • Cuisine: Mediterranean

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Leave a comment below and share your thoughts!

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

Mashed Beets

These creamy mashed beets, with their stunning crimson color and earthy sweetness, are a delicious addition to any meal. Fresh beets and a small amount of potato are boiled and mashed, then seasoned with thyme, butter, and cream.

mashed beets in a bowl with butter

😍 Why You'll Love These Mashed Beets

  1. They're an easy side dish. It's not much more than boiling and mashing.
  2. They're unique. Despite being easy and tasty, there aren't too many recipes for mashed beets.
  3. They make an attractive complement to a variety of meals. The bright pinkish-red color will brighten up any plate.
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Hey, beet lovers! I've got you covered. Next up, try my beet and broccoli salad, beetroot and feta tartlets, simple borscht soup, and red flannel tempeh hash.

🌿 Ingredients

Here's everything you need to make these easy mashed beets.

ingredients for making mashed beets
  • Beets: You'll need three pounds of any variety of beet. Larger beets are quicker and easier to peel.
  • Potato: Yes, this is a mashed beet recipe. But including a small percentage of potatoes here helps to make the beets creamier.
  • Thyme: Fresh or dried thyme adds a little woody herb flavor. Rosemary is another good alternative.
  • Butter and cream

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

🥔 Variations

  • Potato (more or less): Use more potato for a creamier consistency or less to enjoy the pure beet flavor all on its own.
  • Sweet potato: In place of the potato, you can use sweet potato for an equally creamy but richer flavor. And if that combo sounds good to you, you might want to try my beet and sweet potato salad.
  • Pureed beets: If you want your mashed beets to be extra creamy, use an immersion blender or food processor to puree them after giving them a quick mash.

🔪 Instructions

Here's how to make mashed beets.

beets being peeling and chopped
  1. Step 1: peel and dice the beets and potato.
water being poured into a pan of beets
  1. Step 2: Add them to a pot and cover with water. Bring to a boil.
a cooked piece of beet on a fork
  1. Step 3: Cook the beets and potato at a steady boil for 25 - 30 minutes or until tender.
beets being mashed in a pot
  1. Step 4: Mash the beet and potato.
cream being poured into mashed beets
  1. Step 5: Stir in the cream, most of the butter, the thyme, and salt. Stir to combine.
mashed beets in a bowl with butter
  1. Step 6: Serve topped with additional butter, a sprinkle of salt, and a few grinds of black pepper.

✨ Top Tip

Be sure to cook the beets until they are completely tender and are easy to stab with a fork. This will make them easier to mash.

🍴 Equipment

Potato masher: The best way to mash the beets and potatoes after boiling them. In a pinch, you could use another heavy blunt kitchen tool to do the job. Maybe a large clean glass or bottle.

🥡 Leftovers

Store any leftover mashed beets in a sealed container in the fridge for up to four days. Reheat with a splash of cream or water to help restore creaminess.

🤔 FAQ

How do you make beets taste good?

Try seasoning them with fresh or dried herbs like thyme, rosemary, or dill. Salt and butter also help enhance their flavor. You can use a mix of vegetables with the beets if you're not sure you like their flavor.

Are mashed beets good for you?

Mashed beets are good for you. They're mostly pure vegetable with minimal ingredients added for flavor and texture. In this recipe, you can reduce or omit the butter and cream if you want to make them even healthier.

What is the healthiest way to cook beets?

Boiling and steaming are two of the healthiest ways to cook beets because you can do so without having to use fat.

Should you peel beets before cooking them?

It depends how you cook them. If cooking them whole you can try leaving the peels on and rubbing them off after. But if cutting them up and then cooking, you should peel them first. Also, when you peel them raw, it's easy to use a peeler.

🍝 Pairing

These are my favorite dishes to serve with [this recipe]:

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a bowl of mashed beets with butter and thyme

Mashed Beets

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No reviews

  • Author: Steve Peters
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

These creamy mashed beets, with their stunning crimson color and earthy sweetness, are a delicious addition to any meal. Fresh beets and a small amount of potato are boiled and mashed, then seasoned with thyme, butter, and cream.

Ingredients

Units Scale
  • 1 pound of beets
  • ½ pound of potatoes
  • 3 tablespoons unsalted butter
  • 4-5 sprigs fresh thyme or ½ teaspoon dried thyme
  • ¼ cup heavy cream
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

Instructions

  1. Prep the ingredients. Peel the beets and potatoes and cut them into roughly one-inch pieces. Place the beets and potatoes in a pot and cover with water.
  2. Cook. Bring to a boil and cook until both are fork-tender, about 20–25 minutes. Drain and return to the pot.
  3. Mash. Mash the vegetables with a potato masher until broken down as much as possible. Add 2 tablespoons of butter, thyme, cream, and salt to the warm beets and potatoes. Stir to combine.
  4. Serve. Top the beets with the remaining butter and freshly ground pepper to taste and serve.

Notes

Be sure to cook the beets until they are completely tender and are easy to stab with a fork. This will make them easier to mash.

For creamier mashed beets use an immersion blender to puree them until smooth.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Sides
  • Method: Boiling
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

Looking for other easy vegetable side dish recipes like this one? Try these:

Cherry Tiramisu

This cherry tiramisu offers a fruity twist on the classic Italian dessert. The tangy sweetness of cherry preserves brings a fresh burst of flavor to coffee-soaked ladyfingers and velvety rich mascarpone cream.

plates of tiramisu with cherries and coffee

Tiramisu is my all-time favorite dessert. I first made it for my Italian class in high school, when having not planned in advance, I had to make my own ladyfinger biscuits and borrow some Kahlua from a neighbor. I had no idea what I was doing. Did I tell Senora I was serving a bit of alcohol to the class? Assolutamente no!

I've made tiramisu many times since then, and I've never been disappointed. But it's always fun to play with the classics, even when they're perfect just the way they are. Having canned several jars of homemade cherry preserves, I thought they might make a nice addition to the dessert. I was right.

This isn't your classic tiramisu. It's probably not the best tiramisu, either. But it is a really tasty dessert. And, like me, if you enjoy the combo of cherries, chocolate, and coffee, I don't think you'll be disappointed either.

😍 Why you'll love this tiramisu recipe:

  1. Cherries add a tart and fruity contrast to the richness of the dairy heavy dessert. If you often find desserts too rich and sweet, the cherry preserves help cut through that and create more balance.
  2. It's no-bake. Tiramisu might seem like a lot of work, but when using store-bought ladyfingers, all it takes is some mixing and assembly. You don't need any baking skills. This is the dessert to make if you want to serve something impressive but don't have confidence in your baking ability. This plum fool recipe is also a good choice.
  3. It's light and won't weigh you down. This is a good choice if you do not like heavy, dense cakes. The ladyfingers practically dissolve into the cream, and although the cream and mascarpone make it rich, it's an easy-to-eat dessert, even after a filling pasta dinner.

🍒 If you like cherries as much as I do, you'll also want to try my Cherry Rhubarb Pie, Cherry Apple Crisp, Brownies with Cherry Pie Filling, and Cherry Blackcurrant Granita. This would pair nicely with my Smoked Negroni Cocktail or an Amaretto Latte.

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🍫 Ingredients

Here's everything you need to make this tiramisu.

ingredients for making the tiramisu

Key Ingredients

  • Ladyfingers: These light, airy, biscuit-like sponge cakes make up the base of tiramisu. They work well and are the standard for tiramisu because they absorb liquid while retaining their shape. You can find them in the bakery section of your grocery store or sometimes with the cookies and biscuits, though the quality varies. You may need to do a little searching or even ask the bakery department - or better yet, a local bakery - if they can make some for you. Alternatively, you can try making homemade ladyfingers. See the FAQ below for some alternative ideas.
  • Coffee: One of the prominent flavors of this classic dessert is coffee. This is why the Italian name tiramisu translates to "pick me up" in English. You can use strongly brewed coffee or a few shots of espresso thinned with water. You'll want about 10 ounces total.
  • Mascarpone: It's like cream cheese, but better. This soft Italian cheese is rich and creamy and a staple ingredient for tiramisu. It is easy to find with the specialty cheeses in most grocery stores.
  • Cherry preserves: Preserves add cherry flavor to the tiramisu while offering a satisfying combination of chunks of whole fruit and thick, spreadable fruit sauce. Most store-bought preserves are thicker than homemade, so if using homemade preserves (as I did, you can see in my photos that it's pretty liquidy), you'll want to cook and mash the fruit longer until it has reached a thicker consistency. Otherwise, the extra liquid may make your tiramisu a bit softer than you'd like. It'll still taste great, however.
  • Coffee liqueur and brandy: Tiramisu is known for its kick of liquor, and coffee liqueur and brandy are two good choices, though not the only options.
  • Heavy cream: Whipped until thick and creamy and combined with the mascarpone and egg yolks. Whipping cream will also work. Light cream or half and half will not.
  • Chocolate and cocoa powder: A dusting of cocoa powder and a sprinkle of chopped or shaved chocolate, preferably a good dark chocolate, add a deeper and slightly bitter note to balance the richness of the cream and cheese.

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

🍒 Substitutions & Variations

  • Cherry jam: If you can't find or don't have cherry preserves handy, cherry jam will also do the job. Opt for something of good quality that uses plenty of real fruit. Stir it up in a bowl, adding a small splash of water, if needed, to make it easily spreadable.
  • More cherry flavor: Instead of regular brandy, use an equal amount of the German cherry brandy called kirsch.
  • Other alcohol alternatives for tiramisu: Try marsala wine, amaretto, Irish cream, or frangelico. Use what you enjoy.
  • Alcohol-free version: Skip the brandy and coffee liqueur and replace them with additional coffee.

🥄 Instructions

Here's how to make a cherry tiramisu. For the full detailed instructions, see the recipe card below.

sugar and egg yolks being whisked over a double boiler
  1. Step 1: Whisk together the egg yolks, vanilla, and sugar for several minutes in a double boiler until light and thick. Remove the bowl from the pan and let cool.
whipped cream in a mixer
  1. Step 2: Whip the cream with an electric mixer until you have thick peaks of whipped cream that hold their shape.
mascarpone mixture being whisked
  1. Step 3: Whisk together the mascarpone with the remaining sugar and some brandy.
mascarpone, eggs, and cream being combined in a bowl
  1. Step 4: Add the cooked egg yolks and whipped cream to the bowl, gently folding them until incorporated. You want to cream the mixture light and fluffy.
coffee being poured into a dish with other ingredients
  1. Step 5: In a shallow dish, combine the coffee, coffee liqueur, sugar, and brandy. Whisk to dissolve the sugar.
lady fingers being dipped in coffee
  1. Step 6: Briefly dip each ladyfinger into the coffee mixture and then place them in the baking dish until you have half a single layer and have used about half the ladyfingers.
cream mixture being spread over lady fingers
  1. Step 7: Spread half of the mascarpone cream over the ladyfingers.
cherry preserves being spread over the tiramisu
  1. Step 8: Then spread half of the cherry preserves over the mascarpone cream.
chocolate being sprinkled over top of tiramisu
  1. Step 9: Top with half the chopped chocolate and sift over some cocoa powder. (I don't know why I put the cocoa over the chopped chocolate in these photos. It's typically the other way around.)
cocoa powder being sifted over top of tiramisu
  1. Step 10: Repeat the process with a layer of soaked ladyfingers, a layer of mascarpone cream, the remaining cherry preserves, and the remaining chocolate and cocoa powder. Place the tiramisu in the fridge for at least 8 hours to firm up before serving.

✨ Helpful Tips

  • The tiramisu should be prepared in advance and have time to firm up and for the flavors to meld in the fridge for at least 8 hours.
  • When combining the whipped cream with the mascarpone and egg yolks, gently fold them in to avoid deflating. To do this, hold your spatula more horizontally rather than vertically. Start at the bottom of the bowl and move it and the cream up and over. Continue using this motion until everything is combined.
  • There's a good chance this tiramisu may turn out softer than the ones you've had before, mainly if you use homemade ladyfingers (which seem less absorbent) and homemade cherry preserves (which tend to be more watery). But that's ok. Don't stress, because it will still taste fantastic.

🍳 Equipment

Double boiler: A double boiler isn't a special piece of equipment you need to buy. It is simply a small pot with water in the bottom. You then set a glass or metal boil over the top of the pan so that it rests comfortably but does not touch the water. You simmer the water in the bottom of the pot, which heats the contents of your boil (the eggs and sugar in this recipe.)

Large baking dish: A 9x13 baking dish is ideal for this tiramisu; however, if you only have a smaller dish or want to make a smaller but taller tiramisu with more layers, it should work fine. You may have some leftover ingredients.

🫙 How to Store Tiramisu

This tiramisu is best enjoyed within three days. Leftovers may be stored tightly wrapped or covered in the fridge. It may also be frozen for up to two months and defrosted in the fridge before serving. Do not heat.

🙋🏻‍♂️ FAQ

Can you freeze homemade tiramisu?

Yes. You can easily freeze tiramisu in a tightly covered dish. Defrost completely in the fridge before serving. the texture will be softer, but it will still be delicious.

What are some substitutes for ladyfingers in tiramisu?

A light and airy cake, such as a sponge cake, is one substitute for tiramisu. Cut it into similarly sized pieces, about 3 inch by 1 inch each wide and about ½ inch thick. They are often easier to find in your grocery store bakery than ladyfingers. You could also try using plain tea biscuits. In theory, any mild, not too sweet cake or biscuit type cookie could do the job. Ideally, you want something that will absorb and retain the coffee and alcohol without disintegrating.

What alcohol is best in tiramisu?

Brandy, coffee liqueur such as Kahlua, Baileys, marsala wine, frangelico, and amaretto are all good options. I tend to use a couple of them in my tiramisu.

What kind of cocoa powder for tiramisu?

Whatever cocoa powder you have handy is fine for tiramisu. You don't need a special variety. Basic unsweetened cocoa powder is great.

☕ Pairing

These drinks would all go great with this tiramisu:

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📖 Recipe

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plates of tiramisu topped with cherries

Cherry Tiramisu

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No reviews

  • Author: Steve Peters
  • Total Time: 45 minutes
  • Yield: 10 - 12 servings 1x
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Description

Try a fruity twist on the classic Italian dessert with tangy cherry preserves, coffee-soaked ladyfingers, and velvety mascarpone cream.

Ingredients

Units Scale

For the Cream Layer:

  • 4 egg yolks
  • ¾ cup sugar
  • 1 tablespoon vanilla extract
  • 8 ounces mascarpone
  • 2 cups heavy cream
  • 1 ounce brandy

For the Coffee Mixture:

  • 10 ounces strong coffee (or espresso + water), cooled
  • 1 ounce coffee liqueur
  • 1 ounce brandy
  • 3 tablespoons sugar

For Assembly:

  • 32 - 36 ladyfingers
  • 1.5 cups cherry preserves
  • 4 ounces dark chocolate
  • 3 tablespoons cocoa powder

Instructions

  1. Cook the egg yolks. Fill a medium-sized pan with about 1 inch of water. Place a glass or metal mixing bowl on top, ensuring it is stable but not touching the water. Add the egg yolks, ½ of the sugar (about ⅜ cup), and the vanilla extract to the bowl. Heat the water to a gentle simmer while whisking the mixture until it becomes pale yellow, thick, and doubles in volume (about 3-4 minutes). Remove the bowl from the heat and set aside to cool for a few minutes.
  2. Prep the cream. Whip the heavy cream to stiff peaks in a separate mixing bowl using an electric mixer.
  3. Combine the cream layer components. Whisk together the mascarpone, remaining sugar (⅜ cup), and the brandy until smooth in another bowl. Gently fold the whipped cream into the mascarpone mixture, then fold in the egg yolk mixture until thoroughly combined.
  4. Make the coffee component. Combine the coffee, coffee liqueur, brandy, and sugar in a shallow dish. Stir until the sugar is dissolved.
  5. Assemble the tiramisu. Briefly dip the ladyfingers into the coffee mixture, ensuring they are moistened but not soggy. Arrange 16 ladyfingers in a single layer at the bottom of the 9x13-inch pan. Spread ½ of the mascarpone cream evenly over the ladyfingers. Spread half the cherry preserves over the cream, then dust with half the cocoa powder and chocolate. Repeat the layers, finishing it off with a final layer of cocoa powder and chopped chocolate.
  6. Chill. Cover the dish with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
  7. Serve. Slice into squares and serve. Garnish with additional cocoa powder, chocolate, and/or a few fresh cherries, if desired.

Notes

  • The tiramisu should be prepared in advance and have time to firm up and for the flavors to meld in the fridge for at least 8 hours.
  • When combining the whipped cream with the mascarpone and egg yolks, gently fold them in to avoid deflating. To do this, hold your spatula more horizontally rather than vertically. Start at the bottom of the bowl and move it and the cream up and over. Continue using this motion until everything is combined.
  • There's a good chance this tiramisu may turn out softer than the ones you've had before, mainly if you use homemade ladyfingers (which seem less absorbent) and homemade cherry preserves (which tend to be more watery). But that's ok. Don't stress, because it will still taste fantastic.
  • Prep Time: 45 minutes (plus 8 hours to chill)
  • Category: Desserts
  • Method: Mixing
  • Cuisine: Italian

Did you make this recipe?

Leave a comment below and share your thoughts!

Looking for other recipes like this one? Try these:

Peppermint Mocha Martini

This rich and creamy Peppermint Mocha Martini blends the flavors of real mint leaves and fresh coffee and cream for a perfect winter treat. Tastier and more balanced than similar holiday beverages, enjoy a glass by the fire, or serve it up at your next party.

a martini glass with peppermint mocha cocktail

If you're looking to enjoy a drink that's rich in mocha with only a lightly mint flavor, this peppermint mocha cocktail is for you. Unlike other recipes that focus on mashing up candy canes and a strong peppermint schnapps flavor reminescient of toothpaste, this one emphasizes the mocha while using homemade mint simple syrup to add just a subtle hint of minty sweetness in the background.

🥰 Why you'll love this cocktail

  1. Flavored with real mint, this cocktail has a smooth, pure taste rather than a harsh, overwhelming peppermint flavor.
  2. It leans more toward chocolate than mint, which is perfect for those who enjoy the coffee and chocolate elements more than the peppermint.
  3. Enjoy as both a cocktail and a dessert when you top it off with whipped cream and line your glass with some melted chocolate.

For more winter cocktail inspiration, check out my recipes for an Amaretto Latte, Cold Brew Martinis, Smoked Negoni, and one of my favorites - a Baileys Eggnog. For beverages sans alcohol, you might like this Cranberry Orange Mocktail or a Gingerbread Mocktail.

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🍫 Ingredients

Here's everything you need to make this peppermint mocha martini recipe.

bottles of alcohol for making the martini
  • Fresh mint and sugar for the simple syrup
  • Espresso or coffee (not pictured)
  • Espresso liqueur
  • Vodka
  • Cream or half and half
  • Cocoa powder
  • Chocolate (for optional garnish)
  • Whipped cream (for optional topping)

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

🍬 Substitutions & Variations

  • Dairy free: Use almond or oat milk creamer in place of the cream.
  • Try it with Irish cream: Substitute 1 ½ ounces of Irish cream in place of the vodka and cream. Why not try it with some dairy free Irish cream?
  • Instead of regular chocolate for the garnish, use peppermint bark.
  • Add a crushed candy cane rim. Coat the edge of the glass with the simple syrup and then roll it around on a plate of crushed candy cane.

🌿 Instructions

How to make this peppermint mocha cocktail.

mint being added to a pan
  1. Step 1: Add mint to a small saucepan with 1 cup of water and 1 cup of sugar. Bring to a simmer for 5 minutes and roungly bruise the leaves with a spoon. Turn off the heat and let steep for 15 minutes. Remove mint from the syrup and let cool.
chocolate sauce being spread around a martini glass
  1. Step 2: Meanwhile, melt some chocolate on low heat in the microwave with a splash of milk or cream until soft. Drizzle the metled chocolate around your glass. This is optional. Feel free to skip.
ice being poured into a cocktail shaker
  1. Step 3: Add ice to your cocktail shaker.
coffee being poured into a cocktail shaker
  1. Step 4: Then add the coffee, coffee liqueur, vodka, cream, cocoat powder, and mint simple syrup.
cocktail shaker being shook
  1. Step 5: Shake well for 10 seconds.
martini being strained into a glass
  1. Step 6: Strain the martini into your glass.
whipped bream being added to martini
  1. Step 7: Top with whipped cream (optional).
chocoalte being shaved over a martini
  1. Step 8: Scrape a vegetable peeler across a piece of chocolate to create chocolate shavings and use them to garnish cocktail.

🍸 Helpful Tips

  • Make sure to cool the simple syrup completely before using in the cocktail.
  • Chill your martini glass in the freezer for 15 minutes for an extra cold drink.
  • The melted chocolate, whipped cream, and chocolate shavings are all optional.

🔪 Equipment

Cocktail shaker: For mixing up the cocktail. You could also use a large mason jar and lid.
Peeler: For creating the chocolate shavings to garnish the cocktail. If a peeler isn't handy, finely chop your chocolate instead.

🫙 Storage

The mint simple syrup may be stored in an airtight container in the fridge for up to a month. The cocktail should be consumed while fresh.

🤔 FAQ

Is peppermint mocha hot chocolate or coffee?

Peppermint mocha is a mix of coffee or espresso with milk, chocolate, and peppermint flavor. It's essentialy a mix of both hot chocolate and coffee.

What liquor goes well with peppermint?

Coffee liquor, Irish cream, vodka, brandy, and bourbon all go well with peppermint.

What can you substitute for espresso in an espresso martini?

Try using coffee or cold brew instead of espresso, as in my recipe for cold brew espresso martinis.

🍪 Pairing

These treats would go great with this peppermint mocha martini:

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📖 Recipe

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Peppermint Mocha Martini

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  • Author: Steve Peters
  • Total Time: 15 minutes
  • Yield: 1 martini 1x
Print Recipe

Description

Enjoy the rich and chocolatey flavors of a Peppermint Mocha Martini with real mint, coffee, and cream for a tastier take on the winter drink.

Ingredients

Units Scale

For the peppermint simple syrup:

  • 1 small bunch of mint
  • 1 cup of sugar
  • 1 cup of water

For the cocktail:

  • 2 pieces of chocolate
  • 1 ounce espresso or strong coffee
  • 1 ounce coffee liqueur
  • 1 ounce vodka
  • 1 ounce peppermint simple syrup
  • 1 ounce cream or half and half
  • 1 teaspoon cocoa powder
  • whipped cream, for serving (optional)

Instructions

  1. Make the simple syrup. Combine the mint leaves, water, and sugar in a small saucepan. Bring to a simmer over medium heat and let simmer for about 5 minutes. Turn off the heat and allow the mint to steep for 15 minutes. Remove the mint and let the syrup cool completely.
  2. Line your glass with chocolate (optional). Melt 1 piece of chocolate with a splash of cream or half and half. Stir together until smooth and thinned. Drizzle this around the inside of your martini glass, rotating the glass as you go, to create a circular pattern.
  3. Make the cocktail. Fill your cocktail shaker halfway with ice. Pour in the espresso, coffee liqueur, vodka, simple syrup, cream, and cocoa powder. Put the top on the shaker and shake for 10 seconds. Strain the martini into your glass. 
  4. Garnish and serve. If you like, top the drink off with some whipped cream. Then, grate the remaining chocolate over it all and serve immediately.

Notes

Save time and prep the simple syrup in advance. It'll keep for up to a month in the fridge.

Chill your martini glass for 10 minutes in the freezer for an extra cold cocktail.

Adjust the ingredients to your preferences, such as using half as much simple syrup if you prefer a less sweet cocktail.

The melted chocolate in your glass, the whipped cream, and the chocolate shavings are all optional.

  • Prep Time: 15 minutes
  • Category: Drinks
  • Method: Shaking
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

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

Amaretto Latte

Warm, nutty, and cozy, this amaretto latte is a comforting indulgence for brunch, a mid-afternoon pick-me-up, or even a post-dinner treat. The rich aroma of espresso and nuts, with a hint of cinnamon, topped off with silky homemade whipped cream, is sure to satisfy.

a large glass mug of amaretto latte with almonds

Vermont's winters are often long, cold, and gray. Sometimes, I need something to help me through the dreariest of days, like upgrading my usual Americano to a flavorful, boozy latte.

🥰 Why you'll love this latte recipe

  1. It's indulgent, comforting, warm, and delicious. Need I say more? If you want even more coffee indulgence, pair this with a piece of my cherry tiramisu.
  2. It makes a wonderful treat for a cold winter's day that's sure to warm you up.
  3. Amaretto adds a tasty, nutty sweetness that elevates the standard latte.

Need some more warm and satisfying recipes? Try this  Honey Citrus Mint Tea, unique Hot Buttered Rum, filling Beef and Stout Hotpot, and rustic Cauliflower Potato Leek Soup. Or browse all of my comfort food recipes.

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☕ Ingredients

Here's everything you need to make an amaretto latte.

cream, milk, coffee, amaretto, almonds, and cinnamon for making the latte
  • Espresso: This latte requires two shots (2 ounces) of freshly brewed espresso. You can make it with your favorite coffee beans. I often use beans from Dean's Beans, an organic coffee roaster in Massachusetts.
  • Milk: Use whole milk or your preferred alternative. Some milks are better than others for steaming and creating a nice foam. Here's a good ranking of the best dairy and non-dairy milks for frothing.
  • Amaretto liqueur: Any brand of amaretto will do the job. Of course, some are better than others. I use whatever I have on hand.
  • Ground cinnamon: A sprinkle of cinnamon for garnishing the latte.
  • Heavy cream: To make this latte extra special, top it off with whipped cream. You can make your own using heavy cream or use store-bought. I love Cabot's whipped cream, made with milk from New England dairy farmers.
  • Almonds: Roughly chopped and toasted almonds make a crunchy topping that complements the latte's nutty amaretto flavor.

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

🍫 Substitutions & Variations

  • Non-alcoholic version: Instead of amaretto liqueur, use an amaretto flavored syrup, such as Monin's. Or, if you have the time, here's an easy way to make your own.
  • Amaretto coffee cocktail: If you don't have a way to make espresso and want to use coffee instead, replace the espresso with 8 ounces of hot, freshly brewed coffee.
  • Frangelico latte: For a hazelnut flavored latte, use Frangelico as an Amaretto substitute.
  • Iced amaretto latte: Just serve the beverage over ice. You can also add amaretto to a cold espresso cocktail, like this cold-brew martini.
  • Chocolate amaretto latte: Stir an ounce of chopped dark or milk chocolate into the hot espresso until melted before adding the amaretto.

♨️ Instructions

How to make an amaretto latte.

chopped almonds toasting in a pan
  1. Step 1: Roughly chop the almonds and toast them in a pan over low heat for 405 minutes or until fragrant
whipped cream with whisk
  1. Step 2: Whip the heavy cream and sugar until thick peaks form.
espresso being pulled from an espresso machine
  1. Step 3: Brew the espresso.
milk being frothed with an espresso machine
  1. Step 4: Froth the milk.
amaretto being poured into a coffee
  1. Step 5: Add the amaretto to the espresso.
milk being poured into espresso
  1. Step 6: Pour in the steamed milk.
whipped cream being spooned onto a latte
  1. Step 7: Spon the whipped cream over the latte.
a latte with whipped cream in a glass mug
  1. Step 8: Top it with the toasted almonds and some cinnamon.

✨ Top Tip

In order to keep the drink hot, toast the almonds and whip the cream before you prepare the espresso and steam the milk.

🫖 Equipment Options

You can prepare your espresso and steamed milk for this latte recipe in a few ways. Here are my suggestions:

  • Espresso machine: An espresso machine is the best way to make a good latte. They use steam pressure to push hot water through finely ground coffee and create a heavily concentrated espresso. But if you don't have an espresso machine, there are other options.
  • Moka pot: Like espresso machines, Moka pots use steam pressure to create a strong espresso-like coffee. However, they are much simpler and more affordable. The coffee won't be as strong as espresso, but it is close, and it is what I have used to make espresso drinks at home for years.
  • Milk frother: If you don't have an espresso maker with a milk frother, then a simple, inexpensive milk frothing wand will do the trick.
  • French press: This is a great way to create a strong coffee (or even make espresso). I also love to use my French press to froth milk, so you can use it to prep both your coffee and milk.

🙋🏻‍♀️ FAQ

Is amaretto good with coffee?

Amaretto's nutty vanilla sweetness pairs beautifully with the roasted notes of coffee and espresso beverages.

Does an amaretto latte have alcohol?

It depends. You can make an amaretto latte with a flavored sweet syrup or by using amaretto liqueur. This recipe uses the liqueur and includes alcohol.

What does an amaretto latte taste like?

An amaretto latte is rich, sweet, and nutty.

What kind of alcohol can I add to my coffee?

You can add many kinds of alcohol to your coffee, such as Irish cream, Kahlua, amaretto, and Frangelico.

🍪 Pairing

What to serve with this homemade amaretto latte.

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📖 Recipe

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large mug of latte with almonds

Amaretto Latte

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  • Author: Steve Peters
  • Total Time: 10 minutes
  • Yield: 1 large latte 1x
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Description

Warm, nutty, and cozy, this amaretto latte is a wonderful indulgence for brunch, a mid-afternoon pick me up, or a post dinner treat.

Ingredients

Units Scale
  • 2 tablespoons almonds, chopped
  • 3 ounces heavy cream
  • Ground coffee beans
  • 8 ounces of milk, your favorite variety
  • 1 ounce amaretto liqueur
  • Cinnamon, for topping

Instructions

  1. Toast the almonds. Add the chopped almonds to a small pan. Heat over a low flame for 3-4 minutes or until lightly toasted and fragrant.
  2. Whip the cream. Put the cream in a bowl and whip it with a whisk or mixer until thick.
  3. Make the latte. Pull two shots (2 ounces of espresso) using your preferred method. Steam the milk until thickened and frothed.
  4. Assemble the drink. Pour the espresso in the bottom of a mug. Add the amaretto liqueur. Pour in the milk and top with the whipped cream. Garnish with the almonds and some ground cinnamon.

Notes

Use more or less heavy cream and milk, depending on the size of your mug.

Try it with freshly brewed coffee instead of espresso.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Drinks
  • Cuisine: Italian

Did you make this recipe?

Leave a comment below and share your thoughts!

Looking for more drink recipes? Try these:

Cranberry Orange Mocktail

This cranberry orange mocktail has bright flavors, festive touches, and a creamy foam topping that's perfect for the holiday season or any occasion.

coupe glass with creamy cranberry mocktail

The thing about a mocktail is that it should still feel like a cocktail. Just without the alcohol, of course. Simply combining soda and juice together is not my idea of a mocktail. That's an extra sweet glass of soda.

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When you make or order a mocktail you still want the experience of enjoying a thoughtful and creative beverage. I think this is especially true if your friends are all having cocktails. No one wants to feel left out or like a child with a glass of juice. Even kids can enjoy a mocktail like this one made with cranberry and orange juices, seltzer, a homemade simple syrup, and a bit of foam on top.

🍸 Why you should give this mocktail a try

  1. It looks and feels like a cocktail with a fun mix of garnishes.
  2. It makes a nice holiday drink for a party or get together that will allow all of your guests to have a nice drink experience without anyone feeling excluded.
  3. There are a range of textures with a combination of foam, fizz, and crunchy sugary rim.

In search of more alcohol free beverages? Check out these:

🫚 Ingredients

Here's everything you need to make this cranberry orange mocktail.

ingredients for the orange mocktail
  • Cranberry juice: Pure cranberry is what you want for this mocktail. Avoid cranberry cocktail, which is loaded with extra sugar.
  • Fresh ginger and sugar: To make the ginger simple syrup. You'll want about a one to two inch piece of ginger root, which you'll slice up to infuse the sugar syrup.
  • A fresh orange: The fresh orange juice goes in the cocktail, while the zest will line the rim of the glass. Any standard orange is all your need.
  • Aquafaba: The liquid from a can of chickpeas. This magical bean liquid whips or shakes into a foam and is a good option in place of raw egg whites in cocktails or for vegan cooking and baking. Here's some more info on how to use aquafaba and how to make your own when cooking beans.
  • Seltzer: Adds a bit of bubliness to finish off the mocktail. Any other sparkling water is just as good or you could even use some quality ginger ale for an extra punch of ginger flavor. An orange or cranberry flavored seltzer makes a nice complement to this beverage.
  • Fresh cranberries: For a festive mocktail garnish. Totally optional.
  • Dried orange slice: Another optional garnish idea. You can also use a slice of fresh orange, as you'll have some leftover.

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

🥚 Substitutions & Variations

  • Use an egg white in place of the aquafaba if you want that creamy texture, don't have a can of chickpeas handy, and don't mind a raw egg white in your drink.
  • Club soda or any other sparkling water is a fine substitute for seltzer.
  • If you'd like to use another flavor of simple syrup instead of ginger, you could make the rosemary syrup from this pomegranate rosemary cocktail.
  • Fresh herbs: A sprig of fresh mint would make another good garnish to this mocktail.
  • Keep it simple. Skip the orange zest sugar rim and garnishes if you don't have the time for them.

🫗 Instructions

How to make this cranberry mocktail recipe:

ginger in a pan with water and sugar
  1. Step 1: Simmer the ginger slices with water and sugar in a small pot for about 10 minutes. Then turn off the heat and let cool.
an orange being zested into a plate of sugar
  1. Step 2: Zest an orange and mix with the sugar. After zesting, juice the orange and set aside for the cocktail.
a piece of orange being rubbed around a glass
  1. Step 3: Rub a piece of orange around the edge of your glass. If making the cranberry garnish, rub the orange over a few cranberries as well.
a coupe glass being rolled in orange sugar
  1. Step 4: Coat the edge of the glass in the orange sugar. Then, if using the cranberries, wet them, and roll them in the sugar as well.
cranberry juice being poured into a cocktail shaker
  1. Step 5: Pour the cranberry juice, orange juice, aquafaba, and ginger simple syrup into your shaker. Don't add ice yet.
cocktail shaker being shaken
  1. Step 6: Shake the cocktail well for about 15 seconds to combine. Then add a big scoop of ice cubes and shake again.
cranberry mocktail being strained into glass
  1. Step 7: Strain the cocktail into your glass.
seltzer being poured into cranberry mocktail
  1. Step 8: Slowly pour the seltzer down the side of the glass to fill your glass.
cranberry garnish being added to mocktail
  1. Step 9: If you're using the cranberries, slide them onto a cocktail pick and add to the glass.
dried orange garnish being added to cranberry mocktail
  1. Step 10: Garnish with a piece of orange and serve.

✨ Top Tips

  • Start with a dry shake. This means shaking the mocktail first without ice, which will help the aquafaba foam up and incorporate into the other ingredients. So don't skip that step before adding ice and shaking again.
  • Pure cranberry juice is the best option here, not a cranberry cocktail blend that is loaded with extra sugar. The mocktail will be too sweet, otherwise.

🍹 Equipment

Cocktail shaker: For mixing up the mocktail. A large mason jar and fine strainer work in a pinch.
Cocktail pick: For the sugared cranberry garnish. Large toothpicks also work.
Coupe glass: A classic glass that's perfect for showing off the creamy layer of this mocktail, but you can use whatever glass you prefer.

🧊 Storage

The ginger simple syrup can be stored in an airtight container in the fridge for up to a month. It can also be used to make additional cocktails and flavor coffee, tea, lemonade, or hot chocolate. Why not try it in this cold brew martini or use it in place of the honey in this watermelon basil cocktail?

🤔 FAQ

What does cranberry juice mix well with?

Cranberry pairs well with citrus, apple, woody herbs like rosemary and thyme, warming spices like cinnamon and nutmeg, and sweeteners such as maple syrup.

How do I make good tasty mocktails?

As with crafting a cocktail, it's all about a balance of flavors. You don't want to use only sweet ingredients, for instance, or your mocktail will taste like juice. Consider different flavors and textures, such as bubbly and creamy, as with this cranberry mocktail.

What are some creative ways to make a non alcoholic drink look like a traditional cocktail?

Use an attractive glass, add garnishes, and consider coating the rim of the glass with sugar, salt, or other ingredients. These will help a mocktail look as fun and creative without the need for alcohol.

🍕 Pairing

These recipes would pair nicely with this mocktail:

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cranberry mocktail in a coupe glass

Cranberry Orange Mocktail

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

Description

This Cranberry Orange Mocktail has bright flavors, festive touches, and a creamy foam topping that's perfect for the holiday season or any occasion. 

Ingredients

Units Scale

For the ginger simple syrup:

  • 1 cup plus 1 tablespoon sugar
  • 1 cup water
  • 1 inch piece of fresh ginger, cut into slices

For the cranberry mocktail:

  • 1 orange
  • 1 tablespoon sugar
  • 2 ounces cranberry juice
  • 1 ounce orange juice
  • 1 ounce aquafaba (liquid from a can of chickpeas)
  • 1 ounce ginger simple syrup
  • 2-3 ounces seltzer
  • 3-4 fresh cranberries (optional garnish)
  • a dried orange slice (optional garnish)

Instructions

  1. Make the simple syrup. Combine the sugar, water, and ginger slices in a small pot. Bring to a boil, lower the heat, and simmer for about 5 minutes. Turn off the heat and let sit to cool and infuse. When cool, strain out the ginger slices and store the syrup in an airtight container in the fridge for up to a month. 
  2. Prep the orange. Zest the orange, then cut it in half. Squeeze the juice from one half of the orange and set aside. Cut the remaining half into wedges or slices. Mix about half the zest with the sugar on a plate, saving the remaining zest for another recipe or to make additional mocktails. Rub a slice of orange around the edge of your glass to wet the rim. Then, roll the rim in the orange flavored sugar. 
  3. Make the mocktail. Pour the cranberry juice, orange juice, aquafaba, and simple syrup into a cocktail shaker without ice. Shake for a good 10 seconds. Add a scoop of ice and shake for another 10-15 seconds.
  4. Assemble your mocktail. Strain the mocktail into your prepped glass. When fully poured, slowly pour the seltzer over the foam down the back of the glass. If you feel like it, roll a few wet cranberries into the orange sugar, slide them onto a cocktail pick, and rest over the glass. Garnish with a fresh (or dried) slice of orange and a sprinkle of the orange sugar.

Notes

The sugared glass rim, cranberries, and orange slices are all optional garnishes that help to make this mocktail look and feel like the real deal. Use any or all of them as you like.

Be sure to dry shake the mocktail first, then add ice and shake again.

Note: The nutritional info is based on one cocktail serving and not the total amount of simple syrup.

  • Prep Time: 15 minutes
  • Category: Drinks
  • Method: Shaking
  • Cuisine: American

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Hot Honey Carrots

If you're tired of bland vegetable side dishes, it's time to spice things up with hot honey carrots. These fresh veggies pack a punch of sweetness and spice that will impress dinner guests or liven up your weeknight dinners.

plate of carrots and honey

I usually avoid food trends like the plague. I tend to do the same with pop culture, too. (Sorry, but I've still not seen Ted Lasso.) But sometimes, I break down and give them a try. While I was not a fan of this one, I briefly got into sourdough during COVID.

I'm happy to report that hot honey is one trend I can get behind, even if it is a bit overdone. The sweet and spicy combo is nothing new—it's classic. We already know that the contrast of the two opposite flavors will work. It just happens to have latched onto honey and chiles and there's nothing wrong with that.

I like that it's a simple flavored honey you can make yourself, and it doesn't require spending money on special tools or expensive ingredients. Even better, because it's made of honey, it'll keep nearly forever and it has a multitude of unexpected uses, like on these carrots.

😍 Why you'll love these spicy honey glazed carrots

  1. It's a super fast side dish that cooks in under 20 minutes.
  2. There's a great balance of spice and sweetness.
  3. The simplicity of the dish let's the carrots shine.

For more carrot recipes, check out these:

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🥕 Ingredients

Here's everything you need to make this recipe.

carrots and ingredients for making the recipe

Key Ingredients

  • Carrots: You'll need about a pound of fresh carrots for four servings. You can always double the recipe if cooking for a larger crowd.
  • Honey: A quarter cup of honey is all you need.
  • Red pepper flakes: About ½ teaspoon of standard red pepper flakes is a good place to start for some heat, but a tolerable level for most people. You can use a teaspoon if you like things spicier.
  • Broth: A half cup of vegetable or chicken broth will help to braise the carrots and create a glaze with the hot honey.
  • Thyme: Garnishing the carrots with a few fresh thyme leaves—about a tablespoon will do the job—before serving, adds another layer of freshness with just a hint of herbiness. Some chopped parsley is a good substitute, or you can omit fresh herbs altogether.

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

🔥 Substitutions & Variations

  • Make it hotter: Double the amount of red pepper flakes to 1 teaspoon.
  • Hot maple carrots: Replace the honey with an equal amount of maple syrup.
  • Baby carrots: Baby carrots may be used in place of the whole carrots. You can use them as is without cutting and adjust the cooking time as needed.
  • Garlic: Everything is better with garlic, so if you feel inclined, add a minced clove or two to the pan with the butter and carrots. I left it out just to keep things simple.
  • Hot honey roasted carrots: To make this recipe in the oven instead of on top of the stove, start with steps 1 and 2, add the butter and carrots to a baking sheet, and cook in a 400 degree oven for about 5 minutes. Then add the broth and hot honey, stir, and return to the oven to cook another 15 minutes or until the liquid has reduced to a glaze and the carrots are tender. Top with pepper and thyme, as described.
  • Make it colorful: Use a variety of rainbow carrots to create an even more eye-catching side dish. Carrots taste the same, no matter the color.
  • Make it vegan: Substitute olive oil in place of the butter.
  • Mike's Hot Honey carrots: Already have a bottle of Mike's Hot Honey? Then, skip making your own hot honey and add a couple of tablespoons to the carrots when you add the broth. Then, top with more, if needed, before serving.

🍳 How to make hot honey carrots

How to make these easy hot honey carrots side dish.

carrots being sliced on a cutting board
  1. Step 1: Slice the carrots in half and each half into two to three-inch pieces.
honey and red pepper flakes cooking in a pan
  1. Step 2: Heat the honey and the red pepper flakes in a small pot over low heat for about 3-4 minutes until bubbly. Turn off the heat and stir in the apple cider vinegar. Let sit.
carrots cooking in a pan with butter
  1. Step 3: Melt the butter over medium heat in a saute pan. Add the carrots and cook 2-3 minutes until lightly browned.
hot honey sauce being poured into pan of carrots
  1. Step 4: Pour the hot honey and broth over the carrots. Cover and simmer for about 5 minutes. Remove the lid, stir, and cook another 5-6 minutes until the liquid has glazed the carrots.
fresh thyme leaves being torn over carrots
  1. Step 5: Garnish the carrots with fresh thyme leaves and sprinkle with pepper.
plate of carrots and honey
  1. Step 6: Serve the cooked carrots warm or at room temperature.

🔥 Top Tip

These carrots are best when they have a little bite, so try to avoid overcooking. After the first five minutes of cooking, don't skip taking the lid off the pan and then allow the carrots to cook uncovered until the liquid has reduced to a glaze and the carrots are tender but not too soft.

🥡 Storage

Store any leftover carrots in an air-tight container in the fridge for 3-4 days.

🤔 FAQ

What is hot honey made of?

Hot honey is a combination of honey flavored with chile peppers. In this recipe, we use crushed red pepper flakes - an ingredient found in most home kitchens.

What is the best way to cook carrots until soft and tender?

A great way to cook carrots is braising. It starts by sauteeing the carrots, then adding liquid and allowing them to continue to cook until tender and a glaze has formed. It takes only one pan and the carrots cook faster than roasting and are more flavorful than steaming or boiling.

Can you soak carrots in sugar water to make them sweet?

Soaking carrots in sugar water will not do much to make them sweet. Instead, cook them with honey or maple syrup. You can also roast them, which will help to bring out more of the natural sweetness in the carrots.

🍗 Pairing

These recipes would go great with the carrots:

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📖 Recipe

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a dish of carrots on a blue plate with a side of honey

Hot Honey Carrots

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

If you're tired of bland vegetable side dishes, it's time to spice things up with hot honey carrots. These fresh veggies pack a punch of sweetness and spice that will impress dinner guests or liven up your weeknight dinners.

Ingredients

Units Scale
  • 1 lb carrots
  • 2 tbsp unsalted butter
  • ¼ cup honey
  • ½ tsp red pepper flakes
  • 1 tbsp apple cider vinegar
  • ¼ cup vegetable broth
  • ½ tsp kosher salt
  • Freshly ground black pepper
  • Fresh thyme leaves, for garnish

Instructions

  1. Prepare the carrots. Peel or clean the carrots, then cut each in half, then each half into thin pieces about three inches in size.
  2. Make the hot honey. In a small saucepan, combine the honey and red pepper flakes. Heat gently over low heat for about 5 minutes, allowing the flavors to infuse. Stir in the apple cider vinegar. Set aside.
  3. Cook the carrots: Melt the butter in a large skillet over medium heat. Add the carrots in a single and sprinkle with ½ teaspoon of salt. Cook for 2-3 minutes, stirring occasionally, until they brown slightly.
  4. Braise the Carrots: Pour in the hot honey and broth. Stir to coat the carrots evenly. Reduce the heat to medium-low, cover, and cook for about 5 minutes. Uncover and cook for another 5-6 minutes to let the sauce glaze the carrots further. If at this point the carrots are cooked to your liking but the liquid hasn't reduced, transfer the carrots to your serving dish and continue simmering the liquid until the consistency of glaze. Then pour the glaze over the carrots.
  5. Season and Serve: taste the carrots and add salt, if needed, as well as a few grinds of freshly cracked black pepper. Transfer to a serving dish, sprinkle with fresh thyme leaves, and serve warm.
  6.  
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side Dishes
  • Method: Braising
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

Looking for more delicious side dish recipes? Try these:

Squash Tartlets

In this recipe for savory squash tartlets, winter squash and apples are baked on puff pastry and topped with parmesan and balsamic.

tartlets with squash and apples

With alternating layers of winter squash and apple, these mini tarts are the perfect balance of sweet and savory. Before and after baking, they're sprinkled with parmesan cheese, which adds a beautiful layer of crispy cheese. Then they're finished off with a simple balsamic vinegar and maple syrup reduction, which quickly cooks on the stove while the tartlets bake in the oven.

🎃 Why You'll Love This Squash Tartlet Recipe

  1. It makes a great holiday appetizer and it seems fancier than it is.
  2. Puff pastry keeps things simple. You're mostly just slicing squash and apples and arranging them on the pastry dough. No baking skills required.
  3. Perfect for eating seasonally in fall and winter. Squash and apples are at their best during the cool weather months.

Looking for more squash recipes? Try these:

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🍏 Ingredients

Here's everything you need to make these easy squash tartlets.

ingredients for squash tarts

Key Ingredients

  • Winter squash: Such as black futsu (pictured here) or delicata. Both of these squashes are smaller, easier to handle, and have edible skin so there is no need to peel.
  • Apples: A few small apples is all you need. Choose a firm, crisp apple that will hold up well during baking such as Granny Smith, Cortland, Gala, or Honeycrisp.
  • Puff pastry: Often found in the freezer case of the grocery store, puff pastry is a light, flaky pastry made up of several layers. If frozen, you'll need to defrost it in the fridge for a few hours or overnight before using. Most packages have roughly the same amount, give or take a few ounces.
  • Parmesan: Grated pam adds a little crispy cheesiness to the tartlets.
  • Thyme: Fresh thyme elevates the tartlets with complimentary fresh herby flavor.
  • Balsamic vinegar and maple syrup: While the tartlets bake, we'll reduce these on the stove to create a tangy sweet sauce for drizzling over the tartlets.

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

🥓 Substitutions & Variations

  • Try different winter squashes: Most winter squash would work great in this recipe if they're prepped correctly. Squash such as butternut will need to be peeled, sliced at about ¼ of an inch and cut in half or quarters to fit nicely on the tartlets.
  • Skip the balsamic glaze: If you're short on time you can just drizzle over some balsamic vinegar from the bottle and skip the maple syrup.
  • Make smaller tartlets: The recipe makes 12 large tartlets. For smaller portions, cut them in half to get 24 appetizer sized servings.
  • Use pears in place of apples: They would also pair well with the squash.
  • Skip the fruit: I like the sweet and savory combo and alternating the two on the tarts, but you could leave the apples off and use all squash if you prefer.
  • Add other cheese: Use crumbled goat cheese or blue cheese instead of the parmesan.
  • Add crumbled bacon: Sprinkle with cooked and crumbled bacon after baking. Because everything really is better with bacon.

🔪 Instructions

How to make these tasty apple and squash tartlets.

puff pastry cut into twelve piecces
  1. Step 1: Unfold your puff pastry and cut into 12 event pieces. Lightly roll them out to stretch them out a bit and then lay them out on baking sheets.
sccoping seeds out of a squash
  1. Step 2: Preheat the oven to 400 degrees F. Cut the squash in half, scoop out and discard the seeds.
squash being sliced on cutting board
  1. Step 3: Slice the squash into roughly ¼ inch pieces. There's no need to peel if using black futsu or delicata squash.
apple being sliced on cutting board
  1. Step 4: Slice the apples into similar sized pieces. No need to peel these either.
squash and apples being mixed in a bowl
  1. Step 5: Add the squash and apple slices to the bowl and toss with melted butter, salt, and garlic powder.
slices of squash being placed on puff pastry
  1. Step 6: Arrange the squash and apples on top of the puff pastry and sprinkle with some of the parmesan cheese.
apple and squash tartlets on a baking sheet
  1. Step 7: Bake the tartlets for 25-30 minutes or until the squash is tender and the pastry is lightly browned.
balsamic vinegar and maple syrup in a pan
  1. Step 8: Meanwhile, simmer the balsamic vinegar and maple syrup in a small saucepan until reduced in half.
balsamic being drizzled over tartlets
  1. Step 9: When the tartlets are done, remove from the oven, sprinkle with remaining parmesan cheese and the balsamic reduction.
tartlets on a cutting board with balsamic sauce
  1. Step 10: Serve warm or at room temperature. They make a good appetizer, but are also a nice side dish.

✨ Top Tips

  • Give yourself time to defrost the puff pastry! The package should tell you how long it takes. Don't do what I've tried and try to defrost in the microwave. It doesn't turn out well.
  • Don't worry about perfectly arranging the squash and apples. They'll cook down in the oven and the pastry will puff up, too.

🥡 Storage

Fridge: Store the squash tartlets in an airtight container in the fridge for up to three days.
Reheating: Place tartlets on a baking sheet and heat for about 10 minutes at 300 degrees F. Or place them in a skillet and heat over medium low until hot. This will help to recrisp the pastry.

🙋🏼‍♂️ FAQ

What's the difference between a tartlet and a tart?

Tartlets are simply smaller versions of tarts. They may be sweet or savory.

Can you eat the skin of black futsu squash?

Yes, the skin of black futsu squash is edible and turns soft and tender when cooked.

What is the most flavorful squash?

There are a range of flavors when it comes to winter squash and despite being one of the most popular, butternut squash is not the only flavorful squash. It's worth exploring the tastes and textures of less common winter squash to see what you like best. Check out a local farmers market for the best varety.

🍲 Pairing

These recipes would go great with the squash tarts:

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📖 Recipe

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pieces of squash tartlets with apple

Squash Tartlets

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  • Author: Steve Peters
  • Total Time: 45 minutes
  • Yield: 12 large pieces (or 24 smaller) 1x
  • Diet: Vegetarian
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Description

In this easy recipe for squash tartlets, winter squash and apples are baked on puff pastry and topped with with parmesan cheese and a maple balsamic reduction.

Ingredients

Units Scale
  • 1 package of puff pastry, thawed
  • 2 small winter squash, such as black futsu pumpkin or delicata
  • 2-3 medium apples
  • 3 tablespoons butter, melted
  • 1 tsp garlic powder
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons fresh thyme leaves, plus extra for garnish
  • ⅓ cup grated Parmesan cheese
  • ½ cup balsamic vinegar
  • 2 tablespoons maple syrup
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the puff pastry. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Unfold the puff pastry sheet(s) and place them on a lightly floured surface. Gently roll out each sheet to smooth creases and slightly increase the size. Cut each sheet into 6 equal pieces, making 12 total rectangles. Transfer the puff pastry rectangles to the prepared baking sheets.

  2. Prep the pumpkin and apples. Slice the squash in half and scoop out the seeds. Thinly slice into ¼ inch thick pieces. Slice the apple into pieces with similar thickness, avoiding the seeds and stem. In a large bowl, combine the melted butter, garlic powder, salt, and fresh thyme. Add the sliced pumpkin and apples, tossing gently to coat evenly.

  3. Assemble and bake the tartlets. Arrange the coated pumpkin and apple slices on top of each puff pastry rectangle. Sprinkle with some of the grated Parmesan cheese. Bake in the preheated oven for 25-30 minutes, rotating the baking sheets halfway through, until the pastry is puffed and golden and the pumpkin and apples are tender.

  4. Make the balsamic glaze. While the tarts bake, in a small saucepan, combine the balsamic vinegar and maple syrup. Place over medium heat and bring to a gentle boil. Reduce the heat to low and simmer, stirring occasionally, until the liquid has reduced by about half and reaches a syrupy consistency, about 5- 10 minutes.

  5. Finish with balsamic glaze. Once the tartlets are out of the oven, drizzle with the maple balsamic glaze, sprinkle with reamaining cheese, grate over some black pepper, and garnish with additional thyme leaves.

Notes

Black futsu and delicata work well because they're smaller and you can eat the peels. But butternut squash would is fine as long as it is peeled and thinly sliced as described in the recipe.

Keep the tartlets as is for a larger app or side. Or cut them in half for smaller appetizer pieces

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

Looking for other recipes like this one? Try these:

Maple Roasted Pumpkin

Sweet, savory, and easy to prepare, this Maple Roasted Pumpkin is a delicious autumn and holiday side dish. Enjoy it as is, use it in a salad or soup, or puree it for pie and desserts.

plate of roasted pumpkin pieces

😍 Why this recipe is worth a try

  1. This roasted pumpkin makes a simple and tasty side dish for fall and winter.
  2. It's also a great starting point for using the pumpkin in several other ways.
  3. Maple enhances pumpkin's natural sweetness and earthiness while adding some tasty caramelization.

The great thing about pumpkins and winter squash is their incredible versatility. That - and the fact that they store so well - is why I love growing them in my garden.

For more winter squash inspiration, check out my recipes for Butternut Squash Chicken Soup, Mushroom and Pumpkin Risotto, Roasted Pumpkin Pasta with Sage, and Grilled Spaghetti Squash with Meat Sauce.

Or for additional tasty vegetable side dishes to round out your meal, try my Roasted Balsamic Onions, Mashed Beets, and Honey Sriracha Brussels Sprouts.

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🍁 Ingredients

Here's everything you need to make this maple roasted pumpkin.

ingredients for maple roasted pumpkin
  • Pumpkin - There are many kinds of pumpkin out there and you can use just about any of them in this recipe. However, one of the most common is the sugar pumpkin, also known as sugar pie or pie pumpkin. They're small, anywhere from two to four pounds (which makes them easier to handle), and have dense, sweet flesh. Although pie is in the name, they're good pumpkins for both sweet and savory uses. After the big jack-o-lantern pumpkins, these are probably the next most common pumpkins you'll find. Note: Those big pumpkin carvings are not great for cooking.
  • Maple syrup - It goes without saying, but you want to use real maple syrup here. Do not bother making this recipe with artificial syrup. I'm not just saying this as a citizen of Vermont, where we produce roughly half of the United States' maple syrup supply. Maple syrup has an excellent rich, deep flavor and is a high-quality, antioxidant rich product. I recommend Baird Farm syrup. They'll ship to you and you may even get one of my maple recipes in your box. If maple syrup is inaccessible, brown sugar is the next best option for a slightly similar flavor. And for another tasty maple recipe, try my Salted Maple Oatmeal Chocolate Chip Cookies.
  • Fresh herbs, such as rosemary, thyme, or sage. Dried herbs may be used if fresh herbs aren't available. Use about ⅓ as much as fresh.
  • Olive oil - Or your preferred cooking oil
  • Salt and pepper - For seasoning

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

🍯 Variations

  • Maple roasted butternut - Use butternut squash in place of the pumpkin.
  • Honey roasted pumpkin - Instead of maple syrup, try honey.
  • Make it spicy - Add a little hot sauce with the maple syrup or a pinch of chili flakes.

🔪 How to make maple roasted pumpkin

How to make roasted pumpkin with maple syrup.

top of a pumpkin being sliced off
  1. Step 1: Preheat oven to 425 °F. Slice off the top of the pumpkin.
sugar pumpkin being cut in half
  1. Step 2: Cut the pumpkin in half down the middle.
seeds being scooped out of a small pumpkin
  1. Step 3: Scoop out the seeds.
maple syrup being poured over pumpkin pieces
  1. Step 4: Line a baking dish or tray with parchment paper. Place the pumpkin on the dish, then drizzle the pumpkin with the olive oil and maple syrup.
oil being brushed over pumpkin
  1. Step 5: Use a brush to coat the pumpkin in the oil and maple syrup.
salt being sprinkled over pumpkin
  1. Step 6: Sprinkle with herbs, salt, and pepper. Bake for 45-55 minutes or until the pumpkin is easily pierced with a fork. Serve warm or at room temperature.

🌟 Top Tips

  • Line your baking pan with parchment paper. Otherwise, some of the maple syrup will likely run off the pumpkin and burn on your pan. (Ignore the fact that I forgot to do this in my photos. I spent quite some time scrapping down this pan after.)
  • Don't waste the pumpkin seeds! Rinse them off, remove any stringy bits, and spread out on a parchment lined baking sheet. Pat dry, drizzle with oil and sprinkle with salt and other seasonings. Then roast at 350°F for about 25 minutes or until golden brown and crispy.

🥡 Storage

Store the roasted pumpkin in an airtight container in the fridge for up to four days or in the freezer for up to three months.

🍲 How to use roasted pumpkin

This maple roasted pumpkin is a great side dish, but there are several other ways to enjoy it.

  • Cut the pumpkin into pieces and add to a salad. Try it with spinach, dried cranberries, feta, and a balsamic vinaigrette. Or add it to my arugula and spinach salad with grilled chicken.
  • Make a soup. Remove the skins, puree the pumpkin with a little water, as needed, then combine with broth and simmer. Finish with some cream and season to taste.
  • Try pumpkin pasta. Use it in my pumpkin and sausage pasta dish, skipping the steps for roasting since you already have that part done.
  • Puree and use in a number of sweet preparations, such as pie, muffins, and pancakes. The herby flavor will make it interesting and offset some of the sweetness.

🙋🏽‍♀️ FAQ

How do I cook pumpkin?

Roasting is one of the best ways to cook pumpkin and winter squash. Slice it open, remove the seeds, and cut it into pieces. Then, roast the pumpkin at 425 °F for about 45 or until tender.

Can big Jack O Lantern pumpkins be used to make savory dishes?

Big pumpkins are better for decorating and carving than for cooking and eating in savory or sweet dishes. That's because they have thinner flesh that doesn't have much flavor. You can certainly try using them, but you're better off with smaller sugar pumpkins, Cinderella pumpkins, and Japanese Kabocha pumpkins, to name just a few.

How can I turn my pumpkin into a lovely pasta bake?

Roast your pumpkin, remove the skin, puree the flesh, simmer with a little broth and cream, toss with pumpkin and cheese, then bake the pasta in the oven until hot and gooey.

Why don't Americans eat pumpkin aside from in pumpkin pies?

Pie is the most popular American recipe for pumpkin because of its cultural association as a dessert at Thanksgiving and the holiday season. Though pumpkin ravioli and soup are increasingly popular, savory uses are less popular than in other countries.

Can I make ahead oven roasted pumpkin?

Yes, you can roast the pumpkin ahead of when you need it. Reheat at 300 °F for 10-15 minutes or in the microwave until warm.

🥩 Pairing

Any of these recipes would go great with this roast pumpkin:

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plate of roasted pumpkin wedges

Maple Roasted Pumpkin

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No reviews

  • Author: Steve Peters
  • Total Time: 1 hour
  • Yield: about 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Sweet, savory, and easy to prepare, this Maple Roasted Pumpkin is a delicious autumn and holiday side dish. Enjoy it as is, use it in a salad or soup, or puree it for pie and desserts.

Ingredients

Units Scale
  • 1 sugar pumpkin (about 2-3 pounds)
  • 2 tablespoons olive oil
  • ¼ cup maple syrup
  • 1 tablespoon chopped fresh rosemary, thyme, or sage
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Cut the pumpkin. Preheat the oven to 425 degrees. Slice off the top and stem. Cut the pumpkin in half, then scoop out the seeds and guts. Slice each half into three pieces.
  2. Prep the pumpkin. Line a baking sheet or dish with parchment paper. Drizzle the pumpkin with the oil and maple syrup, then use a brush to coat the squash. Sprinkle with chopped herbs, salt, and pepper.
  3. Roast. Cook the pumpkin for 45-55 minutes or until it is easily pierced with a fork. Serve warm or at room temperature.

Notes

Line your pan with parchment paper, or you'll have to scrape your pan after.

Use this recipe as a starting point for enjoying the cooked pumpkin in everything from soup to salad to pie.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Sides
  • Method: Roasting
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

Looking for more winter squash recipes? Try these:

Gingerbread Mocktail

Skip the booze but not the flavor with a Gingerbread Mocktail made with non-alcoholic ginger beer, chai concentrate, and molasses. It's a fun and bubbly beverage that tastes almost exactly like a gingerbread cookie.

large glass filled with cocktail and straw and gingerbread man

The holidays are the perfect time to indulge in a festive beverage. But not wanting to drink alcohol doesn't mean you should miss the fun. This mocktail offers the same enjoyable experience and is guaranteed to bring some holiday cheer to your next get-together or evening at home.

😍 Why you'll love this recipe

  1. It tastes just like a gingerbread cookie. The ginger is prominent, and the touch of molasses adds a key depth of flavor.
  2. It's light, bubbly, and refreshing, unlike many other gingerbread mocktail recipes, which include heavy cream.
  3. It's fun and festive, especially when you include the cookie crumb rim and the gingerbread garnish. Because it's without alcohol, it's a great drink for kids, too.

Looking for more holiday drink recipes? Try these:

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🫚 Ingredients

Here's everything you need to make a gingerbread mocktail:

tea concentrate, ginger beer, and molasses
  • Chai concentrate - A strongly brewed black tea with spices and often some sweetener. Typically, you dilute this with milk to make a chai latte. There are many varieties of chai concentrate these days, and you can find them in the tea section of your grocery store.
  • Molasses - A little molasses adds that classic gingerbread flavor.
  • Ginger beer - Although it's called beer, there are both alcoholic and non-alcoholic versions. Of course, for a mocktail you want the non-alcoholic variety. My favorite is Reed's, and I particularly like the Extra, which is made with twice the amount of ginger. Reed's is made with real ginger, spices, fruit juice, and honey.
  • Gingerbread or gingersnap cookies - If you feel inclined, you can add a fun cookie crumb rim to your mocktail glass. Of course, this is optional. Even though it is a gingerbread drink, a ginger snap cookie works well, too. Feeling ambitious? Make my gingersnap cookies and use one of them.
  • Maple syrup - To coat the rim of the glass and help the optional cookie crumbs to stick. Omit if you're not making the rim.
  • Gingerbread garnish - such as a Peep's gingerbread or a gingerbread cookie
  • Ice

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

🫖 Substitutions & Variations

  • Make your own chai concentrate instead of using store-bought. When you make it yourself you can adjust the spices and sweetener to your liking. Here's a good recipe for how to make your own.
  • Take it from mocktail to cocktail by using alcoholic ginger beer. I love Halyard Brewing's ginger beers, brewed here in Vermont. The extra ginger variety is my favorite.
  • Add some cream to hop on the dirty soda trend. The cream may separate a bit in the glass after a few minutes, but just swirl your glass a bit and it'll come back together.

🫗 Instructions

How to make a gingerbread mocktail.

maple syrup being poured onto a plate
  1. Step 1: Pour maple syrup onto a plate. Crush up cookies on another plate.
cookie crumbs being rolled onto a glass
  1. Step 2: Coat the edge of your glass with the maple syrup and then the cookie crumbs, pressing the crumbs onto the glass with your hand, if needed.
chai mixture being poured into a glass
  1. Step 3: Add ice to a shaker or jar and pour in the chai.
molasses being poured into a glass
  1. Step 4: Then add the molasses.
cocktail being shook in a jar
  1. Step 5: Shake well to combine.
cocktail being strained into a glass
  1. Step 6: Strain the chai mixture into your glass.
ginger beer being poured into a glass
  1. Step 7: Top off with ginger beer.
a garnish being put on a cocktail
  1. Step 8: Garnish and serve.

🫧 Top Tip

Watch the bubbles! The ginger beer may foam up as you pour it into the glass, so pour slowly and top off with more as needed.

🍹 Equipment

Cocktail shaker - Handy if you have one; if not, you can just use a jar with a lid.

🤔 FAQ

Does ginger beer have alcohol in it?

It depends on the type. Some do and some do not. Check the label carefully to ensure you're buying the one you want.

What flavors complement gingerbread?

Coffee, chocolate, orange, maple, vanilla, and cranberry are all good complements to gingerbread.

What can I do with a lot of fresh ginger?

You can make your own ginger beer and then use it to make this gingerbread mocktail. Here's a good recipe for ginger beer.

Are kids allowed to drink mocktails?

Of course! There's no alcohol. If they like the taste of gingerbread and like bubbles, this is a great mocktail for kids to enjoy.

🍰 Pairing

These recipes would pair nicely with this mocktail:

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glasses of mocktail with gingerbread

Gingerbread Mocktail

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Description

Skip the booze but not the flavor with a Gingerbread Mocktail made with non-alcoholic ginger beer, chai concentrate, and molasses. It's a fun and bubbly beverage that tastes almost exactly like a gingerbread cookie.

Ingredients

Units Scale
  • 1 tablespoon maple syrup (for optional cookie rim)
  • 1-2 gingersnap or gingerbread cookies (for optional cookie rim)
  • 1 tablespoon / ½ ounce molasses
  • 4 ounces of chai concentrate
  • ice cubes
  • 8 - 12 ounces ginger beer
  • a gingerbread peep or gingerbread cookies for garnish (optional)

Instructions

  1. If making the cookie rim (otherwise, skip to step 2). Pour the maple syrup onto a plate. Crush 1-2 cookies and place the crumbs on a second plate. Coat the edge of your glass in the maple syrup, then the cookie crumbs. You may need to press the crumbs on to get them to stick.
  2. Shake the drink. Fill a cocktail shaker or mason jar halfway with ice. Pour in the molasses and chai concentrate. Put the top on and shake well to combine.
  3. Strain and finish. Add a handful of ice cubes to your glass. Strain in the chai mixture. Top off with ginger beer—the amount will vary depending on the size of the glass and the amount of ice.
  4. Garnish. Top off with the garnish of your choice, such as a Peeps gingerbread man, a cookie, or cinnamon stick. Serve.

Did you make this recipe?

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Looking for more drink recipes? Try these:

Butternut Squash Chicken Soup

Warm up with a bowl of homemade butternut squash chicken soup. Enjoy the comforting flavors of turmeric, smoked paprika, and thyme. This soup is perfect for cozy nights and chilly weather.

bowl of soup with crackers

😍 Why you'll love this butternut chicken soup:

  1. It's a balanced and hearty soup. With squash, chicken, and barley, it's filling and a good mix of food groups.
  2. It's not your typical chicken soup. Or typical squash soup, either. The mix of herbs and spices is unique and interesting.
  3. It's customizable. You can use different grains and winter squashes, or play with the spices to change up the flavor profile.

For more tasty soup recipes, check out these:

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🐔 Ingredients

Here's everything you need to make butternut squash and chicken soup.

ingredients for making butternut chicken soup

Key Ingredients

  • Butternut squash - One medium squash, about two pounds.
  • Chicken - Use chicken thighs, which will keep tender during cooking.
  • Broth - Your favorite chicken or vegetable broth. Bonus points if it's homemade. Opt for lower sodium, which allows you to salt the soup more to your liking.
  • Barley - Adds a little substance and chewy texture that holds up better than rice.
  • Onion, celery, garlic - A few classic aromatic vegetables for flavoring.
  • Smoked paprika and turmeric - These spices add depth, earthiness and smokiness.
  • Thyme and parsley - Fresh herbs add the most flavor

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

🫚 Substitutions & Variations

  • Make it vegetarian - Skip the chicken and add more squash and barley.
  • Try other winter squash - This soup would be great with nearly any other firm winter squash or pumpkin. Cut the squash into small cubes as described and adjust the cooking time until tender. The only one that is not ideal is spaghetti squash.
  • Change up the spices. You can flavor this soup with several different spices. Chili powder, cumin, oregano, ginger, cinnamon, and coriander are some possible options. Play with combinations to achieve a flavor profile you enjoy.
  • If you don't have fresh thyme, use two teaspoons of dried thyme instead.
  • Instead of barley, you could use white or brown rice, bulgur, or farro.
  • In a hurry? You can speed up the recipe by cutting up a precooked rotisserie chicken from the grocery store and adding a packet of cooked grains to the soup at the end of cooking.

🔪 Instructions

How to make this chicken soup with butternut squash.

vegetables chopped on a cutting board
  1. Step 1: Prep the vegetables. Peel the squash, remove the seeds, and cut into ½ inch cubes. Peel and chop the onion, celery, parsley, and garlic. Remove thyme leaves from stems.
chicken being sliced on a cutting board
  1. Step 2: Cut the chicken into bite-sized pieces, trimming off any fat as needed.
browned pieces of chicken in a pot
  1. Step 3: Heat one tablespoon of olive oil over medium heat in a large pot. Add the chicken and ½ teaspoon of salt and cook for 7-8 minutes until cooked. Remove the chicken from the pan and set aside.
vegetables cooking in a pot
  1. Step 4: Add another tablespoon of oil to the pan along with the garlic, onion, celery, and squash. Cook for 5-6 minutes until softened.
spices being added to a pot of vegetables
  1. Step 5: Add the bay leaves, smoked paprika, thyme, and turmeric to the vegetables and stir to combine.
broth being poured into a pot for soup
  1. Step 6: Add the broth and barley. Bring to a boil, reduce heat to low, and simmer for 20-25 minutes or until the barley and squash are tender.
chicken being stirred into soup
  1. Step 7: Stir the chicken back into the pot and cook for about five more minutes until hot.
butternut squash chicken soup being in a ladle over a pot
  1. Step 8: Serve the soup topped with chopped parsley.

✨ Top Tip

When cooking the soup, after it initially comes to a boil, lower the heat so that it stays at a steady simmer rather than a heavy boil. That way, everything will cook more gently and evenly.

🍲 Storage

Store the soup in an airtight container in the fridge for three to four days. You will likely want to add water or broth when reheating, as it tends to thicken up. The soup may also be frozen for up to three months and defrosted in the fridge before reheating.

🙋🏽‍♂️ FAQ

Can you put butternut squash in chicken soup?

Butternut squash is a great addition to chicken soup. Peel and cube the squash, and add it to the soup pot with your other vegetables. After simmering, it will quickly become tender, adding creamy, earthy, and sweet notes to the soup.

Can you eat butternut squash skin in soup?

Butternut squash skin does not break down well in soup. Even though some winter squash have edible skin, butternut is not typically one of them and you should peel it before adding to soup.

Is it better to roast butternut squash for soup?

You can roast butternut squash to add extra flavor to your soup. However, it is not completely necessary. You can simply simmer the squash in the soup pot with the other ingredients until tender.

Can you make soup with butternut squash?

Butternut squash is an excellent vegetable for soup. You can make a creamy, pureed squash soup or add small squash cubes to other soups, such as chicken or vegetable.

🍟 Pairing

Any of these recipes would go great with this butternut squash chicken soup:

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📖 Recipe

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bowl of butternut chicken soup

Butternut Squash Chicken Soup

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  • Author: Steve Peters
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

Warm up with a bowl of homemade butternut squash chicken soup. Enjoy the comforting flavors of turmeric, smoked paprika, and thyme. Great for cozy nights and chilly weather.

Ingredients

Units Scale
  • 1 medium butternut squash (about 2 pounds)
  • 1 large onion
  • 3 cloves garlic
  • 2 celery stalks
  • 1 small bunch of fresh parsley
  • 1 small bunch of fresh thyme
  • 1 ½ pounds boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • ½ tsp kosher salt, or to taste
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • ½ tsp black pepper
  • 6 cups chicken broth
  • ½ cup pearl barley, rinsed

Instructions

  1. Prep the veg. Peel the squash, remove the seeds, and cut into ½ inch cubes. Peel and chop the onion, garlic, celery, and parsley. Remove thyme leaves from the stems.
  2. Prep and cook the chicken. Cut the chicken into bite-sized pieces, trimming off any fat as needed. Heat one tablespoon of olive oil over medium heat in a large pot. Add the chicken and season with ½ teaspoon of salt, and cook for 6-7 minutes until lightly browned. Remove the chicken from the pan and set aside.
  3. Cook the veg. Add another tablespoon of oil to the pan along with the garlic, onion, celery, and squash. Cook for 5-6 minutes until softened.
  4. Add the remaining ingredients. Add the bay leaves, smoked paprika, turmeric, black pepper, and thyme leaves to the vegetables and stir to combine. Add the broth and barley. Bring to a boil, reduce heat to low, and simmer for 20-25 minutes or until the barley and squash are tender.
  5. Finish the soup. Stir the chicken back into the pot and cook for about 5 more minutes until it is cooked through and hot. Remove the bay leaves, add the parsley, and taste the soup to see if it's to your liking. If it tastes bland, add more salt. Serve hot.

Notes

Add more broth or water as needed if the soup is thicker than you like.

If fresh thyme isn't handy, use 2 teaspoons dried thyme instead.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

Looking for other recipes with winter squash? Try these:

Caramel Pear and Cardamom Cake

This caramel pear and cardamom cake combines the cozy warmth of cardamom with the sweetness of fresh pears. With an easy bundt pan bake and topped with a drizzle of homemade caramel sauce, it's an impressive dessert for fall gatherings and special occasions.

caramel being poured over a cake with pears

It's usually the apples we get most excited about when fall arrives. But pears have a lot to offer this time of year as well. They're juicy, sweet, and tender. Not to mention, pears pair well with the same fall spices as apples.

Why you'll love this pear cake:

  1. It's a welcome alternative to more common fall flavors like apples and cinnamon.
  2. Cardamom offers a complex and deep flavor that goes well with the subtle taste of pears.
  3. The caramel poured over the top is rich and addictive. You'll want to make extra to flavor your coffee and pour over ice cream.

Looking for more fruit-filled baking recipes? Check these out:

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🍐 Ingredients

Here's everything you need to make this caramel pear cake:

ingredients for making the cake on a wooden table

Key Ingredients

  • Pears - Firm ripe pears, such as Bartlet, Bosc, and Anjou, are good choices that will hold up well in the cake. You only need 3-4 pears, which will yield about 2 cups after peeling and chopping.
  • Flour - All-purpose flour is fine for this recipe; however, you could try replacing up to half of it with whole wheat flour if desired.
  • Sugar - Basic granulated white sugar.
  • Eggs - Use large, fresh eggs for this recipe.
  • Butter - Use unsalted butter for the cake and caramel. We'll add our own salt.
  • Brown sugar - Adds a deeper, sweeter flavor to the cake. You can use either light or dark brown sugar.
  • Yogurt - Helps make the cake moist. Plain, full-fat Greek yogurt is the best choice.
  • Cardamom - Ground cardamom lends a warm, fresh, and lightly citrusy flavored spice to the cake.
  • Ginger - Ground ginger adds some extra warm spice.

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

🍎 Substitutions & Variations

  • Make it a gluten free caramel pear cake by using King Arthur Flour's gluten free measure for measure flour. I've had good luck using this blend with several other recipes.
  • Use apples in place of pears. An equal amount of firm, chopped apples would make an apple cake that would be just as tasty.
  • Sour cream may be used in place of yogurt.
  • If you don't have time to make the caramel sauce, find a quality store-bought sauce with real butter and cream. Locally, I love the goat milk caramel from Fat Toad Farm.
  • For a slightly lighter caramel sauce, use half and half in place of heavy cream.

🥣 Instructions

How to make a caramel pear cake.

whisking ingredients in a mixing bowl
  1. Step 1: Preheat the oven to 350°F. Whisk together the flour, baking powder, baking soda, cardamom, ginger, and salt.
butter and sugar beaten in a bowl
  1. Step 2: In a second bowl, use a mixer to cream the butter and sugar until light and fluffy. Add the eggs, yogurt, and vanilla.
dry and wet ingredients being combined
  1. Step 3: Add the dry ingredients to the wet and fold together with a spatula.
pears being chopped on a cutting board
  1. Step 4: Chop, peel, and core the pears.
pears being stirred into cake batter
  1. Step 5: Stir the pears into the cake batter.
cake batter being spread in a bundt pan
  1. Step 6: Grease a bundt pan and spread the batter evenly across the pan.
pear bundt cake on a cutting board
  1. Step 7: Bake the cake on a rack in the oven for 50-60 minutes or until firm to the touch and a toothpick stuck into the center comes out clean. Allow to cool.
supplies for making caramel sauce
  1. Step 8: Make the caramel. Add the sugar to a small saucepan and set over low heat. Allow the sugar to melt without stirring. Add a few drops of water if it seems like it may be about to burn. Swirl the sugar around until it is completely melted.
butter being stirred into caramel
  1. Step 9: Off heat, stir in the butter until melted, then the cream, vanilla, and salt. The caramel will thicken as it cools.
caramel being poured over a cake
  1. Step 10: Pour the caramel sauce over the pear cake. Garnish with walnuts and serve.

✨ Top Tips

  • Make sure the pears you use are ripe. They should be a little soft to the touch, but not mushy. Unripe pears lack flavor.
  • Be patient and keep a close eye on the caramel sauce. It may take a few minutes before the sugar starts to melt, but it is easy to burn if you walk away and don't pay attention.

🥄 Equipment

Mixer - To cream the butter and sugar. Either a hand or stand mixer will do the job.

🍰 Storage

Cake - Store the cake tightly wrapped or in an airtight container in the fridge for up to four days. After being cooled and tightly wrapped, it may also be frozen for up to three months. You may want to wait to drizzle over the caramel sauce until just before serving for the best flavor and texture.

Caramel sauce - After cooling, store the caramel in a jar in the fridge for up to two weeks or in the freezer for up to three months. Reheat the caramel over low heat in a saucepan on the stove or microwave in short bursts on low power.

🙋🏽‍♂️FAQ

What kind of pears to bake?

Firmer pears, such as bosc, anjou, and Bartlet, are good for baking because they will hold more of their shape than soft pears. You also want to use a pear with a flavor you enjoy fresh because flavors intensify during baking.

What brings out the flavor of pears?

Cooking pears can help bring out their flavor, as it will intensify in the process. Complimentary flavors will also help bring out the flavor. Try warm spices, such as cardamom, cinnamon, and nutmeg. Deeply flavored sweeteners like brown sugar, maple syrup, and caramel will also complement pears.

Do I have to peel pears for baking?

It depends on the type of pear and your preference for texture. Firmer pears, such as bosc, anjou, and Bartlet, may have thicker skin, and leaving it on while baking may make your dish too chewy.

How long does pear cake last in the fridge?

Pear cake will last about four days in the fridge when well-wrapped or stored in an airtight container.

🫖 Pairing

Any of these recipes would go great with the caramel pear cake:

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📖 Recipe

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pear cake on a cake stand with caramel

Caramel Pear Cake

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  • Author: Steve Peters
  • Total Time: 1 hour 20 minutes
  • Yield: About 12 slices 1x
  • Diet: Vegan
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Description

This caramel pear and cardamom cake combines the cozy warmth of cardamom with the sweetness of fresh pears. With an easy bundt pan bake and topped with a drizzle of homemade caramel sauce, it's an impressive dessert for fall gatherings.

Ingredients

Units Scale

For the cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 1 ½ sticks unsalted butter, room temperature
  • ¾ cup sugar
  • ¼ cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup Greek yogurt
  • 3-4 ripe pears, peeled, cored, and diced (about 2 cups)
  • ½ cup roughly chopped walnuts (optional)

For the caramel sauce:

  • 1 cup sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your bundt pan with cooking spray or oil.
  2. Prep the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, ginger, and salt.
  3. Cream butter and sugars: Using a mixer, beat the butter, sugar, and brown sugar until light and fluffy, about 3-5 minutes on medium speed. Add the eggs one at a time, then the yogurt and vanilla extract.
  4. Combine dry and wet ingredients. Gradually add the dry ingredients to the bowl of wet ingredients. Use a spatula to stir until incorporated, but do not overmix. Fold in the chopped pears.
  5. Bake for 50-60 minutes, or until a toothpick comes out clean and the top of the cake feels firm to the touch. Cool for 10 minutes before flipping the cake onto a rack to cool completely. 
  6. Make the caramel sauce. Add the sugar to a small saucepan and set over low heat. Allow the sugar to melt and caramelize without stirring. Add a few drops of water if it seems like it may burn and the sugar is not completely melted. Swirl the pan around, as needed, to continue melting and browning the sugar. Off heat, stir in the butter until melted and incorporated, then add the cream, vanilla, and salt. 
  7. Serve. Allow the caramel to cool so it can thicken into a sauce, then pour over the pear cardamom cake. Garnish with the walnuts and serve.

Notes

If you don't like the flavor of salted caramel, leave out the salt when making the caramel.

Instead of a bundt pan, you can use two 9-inch cake pans or a tube pan.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

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

Delicata Pizza with Ricotta and Bacon

This delicata squash pizza is a delightful combination of earthy sage, savory squash, creamy ricotta cheese, and crispy bacon. It's the perfect pizza for fall.

delicata squash pizza on parchment paper with knife

Delicata squash is one of the easiest winter squashes to cook with. Its smaller size makes it both simple to handle and quicker to cook, while its edible skin means there's no need to spend time peeling.

Winter squash is one of my favorite vegetables to grow in my garden because it can be stored for months after harvesting. But I'm always looking for new ways to enjoy it so that it tastes and feels fresh well into the fall and winter. This pizza fit the bill. It may sound out of the ordinary, but most good things are.

🍕 Why You'll Love This Pizza

  1. The tender delicata squash melts into the rich and creamy ricotta, perfectly contrasting the crisp pizza crust. Each bite offers a mix of textures, beautifully balancing soft and crunchy elements.
  2. Every ingredient shines. From the earthy sage to the tangy balsamic and the drizzle of sweet honey, each element plays its part, creating an addictive blend of sweet, salty, and savory flavors.
  3. This pizza captures the essence of fall. With seasonal squash, aromatic sage, and a touch of honey, you'll enjoy the flavors of autumn in every slice.

For more winter squash recipes, check out my recipes for:

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🥓 Ingredients

Here's everything you need to make this delicata squash pizza:

ingredients for making delicata squash pizza

Key Ingredients

  • Pizza dough - Either store bought or homemade pizza dough made with your favorite recipe. You'll need enough dough for one large pizza, about 1 ½ pounds for a thick crust, or 1 pound for a large thin crust pizza.
  • Delicata squash - Delicata is a quick-cooking squash with edible skin, which makes it a great topping for slicing, roasting, and topping a pizza.
  • Ricotta cheese - Riccota cheese creates a creamy, cheesy base for this white pizza.
  • Bacon - Crispy chopped bacon adds a salty and savory crunch to the pizza.
  • Parmesan - For extra cheesiness.
  • Sage - Fresh sage leaves add earthiness and depth.
  • Balsamic vinegar and honey - For some tang and sweetness to finish the pizza after baking.

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

🧄 Substitutions & Variations

  • Try another winter squash instead of delicata, such as thin slices or small peeled butternut squash cubes. But really, most winter squash would work fine here.
  • For variations on the toppings, consider substituting prosciutto for the cooked bacon, adding a few handfuls of arugula after cooking the pizza, using crumbled feta or goat cheese instead of parmesan, and adding some chopped sundried tomatoes and sliced garlic.
  • Skip the bacon to make it vegetarian.
  • Instead of balsamic vinegar, pomegranate molasses is a flavorful alternative with an equivalent level of tanginess.

🔪 Instructions

a delicata squash being cut on a cutting board
  1. Step 1: Preheat oven to 425 degrees F. Slice the delicata squash in half lengthwise.
seeds being scooped out of squash
  1. Step 2: Scoop out the seeds.
delicata squash being sliced
  1. Step 3: Cut each half into slices.
sliced delicata squash on a baking sheet
  1. Step 4: Place squash on a baking sheet and toss with oil and salt.
slices of bacon on a baking sheet
  1. Step 5: Place bacon slices on a second baking sheet. Put both baking sheets in the oven and cook the bacon for about 15 minutes or until crispy and the squash for about 20 minutes or until tender.
pizza dough rolled out on parchment
  1. Step 6: Roll out the pizza dough on parchment paper until it is about 14 inches wide.
ricotta being spread on a pizza dough
  1. Step 7: Spread the ricotta across the pizza dough.
delicata squash added to pizza with ricotta
  1. Step 8: Top with the roasted delicata squash slices.
parmesan being sprinkled on pizza
  1. Step 9: Top with chopped sage leaves, parmesan cheese, and a drizzle of olive oil. Carefully lift the parchment paper with the pizza and transfer it to the heated pizza stone or sheet.
balsamic vinegar drizzled over pizza
  1. Step 10: Bake the pizza for 20 minutes or until the crust is golden. Meanwhile, crimble up the bacon. When the pizza is done, remove it from the oven and top with crumbled bacon, balsamic vinegar, honey, and additional salt to taste.

🔥 Top Tip

If you want a crispy crust and evenly cooked pizza, don't skip preheating your pizza stone or baking sheet in the hot oven before cooking your pizza.

🍳 Equipment

Pizza stone - A pizza stone preheated in the oven helps your pizza cook evenly and achievea crispy crust. Here are a few of the best pizza stone options. But if you don't have one handy, use a baking sheet instead.

🥡 Storage

Leftover pizza can be stored in the fridge, in an airtight container, or tightly wrapped in foil, for up to three days. Reheat the pizza using your preferred method.

🤔 FAQ

Do you eat the skin on a delicata squash?

Yes, the skin is thin, tender, and completely edible.

Do you refrigerate delicata squash?

No, you do not need to refrigerate delicata squash.

Are delicata squash hard to cut?

Delicata squash is one of the easiest winter squashes to cut open. Its thin skin and softer flesh allow a sharp knife to slice through without trouble.

Is ricotta good on pizza?

Ricotta is an excellent cheese for pizza. Its creamy quality makes a wonderfully cheesy base for a white pizza, and it becomes gooey when baked.

🍹 Pairing

Any of these recipes would go nicely with this squash pizza:

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📖 Recipe

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a delicata pizza on parchment paper

Delicata Pizza with Ricotta and Bacon

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  • Author: Steve Peters
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
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Description

This delicata pizza is a delightful combination of earthy sage, savory squash, creamy ricotta cheese and crispy bacon. It's the perfect pizza for fall.

Ingredients

Units Scale
  • 1 medium delicata squash
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 5 slices of bacon
  • 1 large batch of pizza dough, about 20 ounces
  • 1 cup ricotta cheese
  • 2 tablespoons chopped fresh sage leaves
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar

Instructions

  1. Preheat the oven to 425 degrees F and put a pizza stone or baking sheet in the oven to heat.
  2. Prepare the squash. Slice the delicata in half, scoop out the seeds, and cut each half into thin slices. Toss the squash with a tablespoon of olive oil and ½ teaspoon of salt. Lay the squash in a single layer on a baking sheet. On a second sheet, place the slices of bacon. Put both sheets in the oven and cook the bacon for about 15 minutes, or until crispy, and the squash for about 20 minutes, or until tender.
  3. Meanwhile, prep the dough. Roll the pizza dough out on a large piece of parchment paper with a little flour, if sticky, until it is about 14 inches wide. Turn the oven up to 450 degrees.
  4. Assemble and bake the pizza. Spread the ricotta across the pizza dough. Arrange the squash slices on top. Sprinkle over the sage leaves and parmesan cheese. Drizzle over a tablespoon of olive oil and a sprinkle of salt. Carefully transfer the pizza and the parchment paper to the preheated pizza stone or baking sheet. Bake for 15-20 minutes until the crust is golden and crispy.
  5. Finish the pizza and serve. Crumble up the bacon and sprinkle over the pizza. Drizzle the honey and balsamic vinegar over the top. Slice and serve.  

Notes

The thickness of your pizza crust will determine how long it takes to cook, so adjust the baking time as needed.

If you like a little heat, sprinkle red pepper flakes over the pizza before serving.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dishes
  • Method: Baking
  • Cuisine: Italian

Did you make this recipe?

Leave a comment below and share your thoughts!

Looking for more pumpkin and squash recipes? Try these:

Stuffed Peppers with Tomato Sauce

These stuffed bell peppers with tomato sauce are filled with a tasty mix of ground beef, rice, and tomato sauce and topped off with gooey melted mozzarella. A touch of balsamic vinegar adds depth, while rosemary and oregano make the dish extra flavorful.

stuffed peppers on plates with sauce

😍 Why you'll love these stuffed bell peppers

  1. They're the definition of home-cooked comfort food.
  2. You can serve them on their own for a complete meal. However, if you want something on the side, a simple salad and a slice of bread make easy complements to round out the meal.
  3. The peppers reheat and freeze well, so they're good for making in advance.

There's something special and extra satisfying about hearty recipes like these stuffed peppers, where vegetables are the meal's star. If you're looking for similar recipes, try my Simple Stuffed Zucchini, Polish Golumpki, Eggplant Florentine, Beans and Chorizo, and Easy Chile Rellenos Casserole.

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🫑 Ingredients

Here's everything you need to make these stuffed peppers with tomato sauce:

ingredients on a counter for making the stuffed peppers
  • Bell peppers - You don't have to use green bell peppers. Any color is fine. I had orange and green when I picked peppers for this recipe. Wider and large peppers are easier to fill and stand upright in the baking tray. But more awkward shapes can always be sliced in half lengthwise.
  • Ground beef - Or try ground turkey or pork.
  • Tomato sauce - Use your favorite store-bought sauce, or if you have the time, make a quick one from fresh tomatoes, as I describe in the sauce recipe portion of this Eggplant Florentine.
  • Cooked rice - Use leftover rice or cook some ahead of time. Any variety of rice is fine.
  • Mozzarella - For melting over the top of the peppers.
  • Rosemary
  • Onions
  • Garlic
  • Dried oregano
  • Balsamic vinegar
  • Kosher salt and freshly ground black pepper

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

🌶️ Substitutions & Variations

  • Poblano peppers make a good alternative to bell peppers.
  • Make vegetarian stuffed bell peppers using crumbled tempeh in place of ground beef. Learn more about crumbled tempeh in this recipe.
  • Try an equal amount of another grain, such as barley or bulgur, in place of the rice.

🥘 Instructions

Here are the step-by-step instructions for making this stuffed pepper recipe.

onions chopped on a cutting board
  1. Step 1: Chop the onion, garlic, and rosemary.
onions cooking in a pan
  1. Step 2: Saute the onion, garlic, and rosemary in olive oil over medium heat for about 5 minutes.
ground beef cooking in a pan
  1. Step 3: Add the ground beef to the pan, along with the oregano, salt, and pepper. Cook, stirring often, until the meat is browned, about 7-8 minutes.
tomato sauce being poured in a pan of ground beef
  1. Step 4: Pour in the tomato sauce.
rice being added a pan of ground beef
  1. Step 5: Then add the rice and balsamic vinegar.
stirring a pan of stuffed pepper filling
  1. Step 6: Stir the meat mixture to combine. Taste and adjust the seasonings as needed.
peppers with seeds being scooped out
  1. Step 7: Preheat oven to 375°F. Slice the peppers' tops off and scoop out the seeds with a spoon. Save the tops for another use.
filling being ladeled into peppers
  1. Step 8: Pour the filling into the peppers. Cover the pan with foil and bake for 25 minutes.
sauce being spooned over stuffed peppers
  1. Step 9: Remove the foil from the pan, and top the peppers with more sauce.
mozzarella cheese being sprinkled over peppers
  1. Step 10: Add the mozzarella over top and return the oven, uncovered, to bake for another 10-15 minutes until the cheese is melted and lightly browned.

♨️ Top Tip

Some recipes tell you to precook the peppers before stuffing them, but there is no need, and I think that approach only makes more work. Covering the peppers with foil during the first portion of baking helps them steam and become tender.

🥡 Storage

Baked peppers: Store them in an airtight container or individually wrapped in the fridge for 3-4 days. Reheat stuffed peppers in the oven or microwave until sufficiently warmed through.
Unbaked peppers: Store filled, unbaked peppers in an airtight container in the fridge for up to a day in advance. Let them come to room temperature, then bake as described in the recipe.
Freezing: Baked stuffed peppers can be frozen for up to three months, tightly wrapped in a freezer bag or container. Defrost and heat until warmed through.

🤔 FAQ

What's the best sauce to use for stuffed peppers?

Tomato sauce is excellent for stuffed peppers because it pairs so well with ground meat, rice, and peppers and ties them all together. You can use your favorite store-bought tomato sauce or make it homemade so you can control the flavor exactly to your liking.

Do you cook peppers before stuffing them?

There's no need to cook peppers before stuffing them. You only need to bake them with the stuffing inside, covered with foil for part of the cooking time, and they'll become soft and tender in the process.

Do you cut peppers in half for stuffed peppers?

You don't need to cut peppers in half for stuffing, but you certainly can. This may be a good idea if you have very large peppers or want to extend the number of servings.

How do you make stuffed peppers not watery?

You can avoid watery bell peppers by cooking the filling long enough (before filling the peppers) until it has the texture of a thick sauce.

Which way do you cut peppers for stuffed peppers?

For stuffed peppers, you can cut the top off of the pepper by slicing across the width of the pepper. However, if you have longer rather than wider peppers, you can cut them lengthwise and fill each half.

🍴 Pairing

Here are a few ideas for what to serve with stuffed peppers:

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📖 Recipe

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three stuffed peppers with cheese

Stuffed Peppers with Tomato Sauce

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  • Author: Steve Peters
  • Total Time: 1 hour 15 minutes
  • Yield: 4-5 servings 1x
  • Diet: Gluten Free
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Description

These stuffed peppers with tomato sauce are filled with a tasty mix of ground beef, rice, and tomato sauce and topped off with gooey melted mozzarella. A touch of balsamic vinegar adds depth, while rosemary and oregano make the dish extra flavorful.

Ingredients

Units Scale
  • 1 medium onion
  • 3 cloves garlic
  • 1 large sprig rosemary
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cups tomato sauce
  • 1 cup cooked rice
  • 1 tablespoon balsamic vinegar
  • 4-5 bell peppers
  • 4-6 ounces of mozzarella, grated or chopped

Instructions

  1. Prep the ingredients. Preheat the oven to 375 degrees F. Chop the onion and mince the garlic and rosemary.
  2. Make the filling. Heat the olive oil over medium-high heat. Add the onion, garlic, and rosemary. Saute for about 5 minutes, stirring often. Add the beef, oregano, salt, and pepper to the pan and break up the meat with a spoon. Cook until browned, about 7-8 minutes. Pour 1 ½ cups of the sauce (saving ½ cup for later) to the mixture, then the rice and balsamic vinegar. Stir to combine. Taste and adjust any seasoning as needed.
  3. Fill the peppers. Slice the tops off of the peppers and scoop out the seeds with a spoon. Place the peppers in a baking dish and divide the filling among the peppers. 
  4. Bake. Cover the baking dish with foil and bake for 35 minutes. Remove the pan from the oven and top with the remaining sauce and the cheese. Return to the oven to bake for about 10 minutes or until the cheese is bubbly and melted. Serve warm. 

Notes

Depending on the size of your peppers, the filling may make enough for 4 or 5 peppers.

Don't skip on tasting the filling before filling the peppers. The meat is fully cooked at this point and now is the time to adjust any of the seasonings to make sure they're to your liking.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

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Elderberry Cordial Recipe

Elderberry cordial is a flavorful, fruity, non-alcoholic beverage concentrate made from the deep-colored berries of the elderberry tree. It can be enjoyed diluted with water or seltzer or used to add unique flavor to your favorite cocktails.

glasses and bottle with elderberry cordial

People love elderberries for their antioxidants. You've likely seen many cold remedy and prevention products made with elderberries in recent years. While the health benefits may be true, I grow them more for culinary use.

The berries' deep, earthy, almost wine-like flavor is a welcome alternative to the common sweetness of most fruits. And an elderberry cordial is a very simple way to enjoy it.

🍷 Why You'll Love This Elderberry Cordial Recipe

  1. A cordial is an excellent way to enjoy elderberries weeks after being picked or bought in late summer.
  2. You can customize the flavor additives to craft the cordial to your liking. I use vanilla, which pairs wonderfully with the deep, complex notes of the fruit. However, I mention a few other ideas below.
  3. It's a versatile base for flavoring water, seltzer, and cocktails. You could even use it in desserts by mixing it into homemade whipped cream or using it to soak a cake.

To find more homemade beverages featuring fresh ingredients, check out my Lemon Balm Lemonade, Blackcurrant Smoothies, Lilac Tea, and Strawberry Cream Soda recipes. And for a cocktail made with elderflower liqueur, the flowers of the elderberry plant, check out my refreshing Elderflower Gin and Tonic.

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A quick clarification: In the US, we more often refer to cordials as alcoholic beverages. However, I'm making the English version of this recipe, which is a fruit juice concentrate.

🫐 Ingredients

Here's everything you need to make elderberry cordial recipe:

bowls with elderberries and other ingredients
  • Elderberries - You'll need a pound of fresh elderberries for this recipe. If you're not growing your own, check for them at your local farmers markets or orchards in late summer.
  • Sugar - Either white or raw sugar.
  • Water - For simmering the elderberries.
  • Vanilla - Optional, but I find it adds a bit of complexity and a complimentary flavor. See the note below about other flavor ideas.

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

🍋‍🟩 Substitutions & Variations

  • Try other flavorings, such as cinnamon, ginger, lavender, or lime zest, in addition to or in place of vanilla.
  • Use this base recipe to make other fruit cordials. Raspberries, blackcurrants, rhubarb, cranberries, cherries, and many other fruits would make great cordials. Adjust the amount of sugar as needed.

🍲 Instructions

How to make elderberry cordial.

elderberries being held in a bowl over water
  1. Step 1: Rinse your elderberries and remove as much of the stems as possible. It's ok if some remain, as they'll be strained out.
water being poured into a pan of elderberries
  1. Step 2: Add the elderberries to a pot with water and simmer until soft, about 20 minutes. Strain out the berries.
sugar being added to a pot of elderberries
  1. Step 3: Return the liquid to the pot with the sugar and vanilla. Bring to a simmer and cook for about 5 more minutes.
elderberry cordial being poured into a bottle
  1. Step 4: Pour the cordial into a bottle, cover, and store in the fridge for up to two months.

🥄 Top Tip

You don't want to simmer the fruit juice and sugar for too long, otherwise you'll end up with jelly rather than cordial. You only want to reduce and thicken it slightly for about five minutes.

🫙 Storage

Store the cordial in a sealed jar in the fridge for up to a few weeks. Elderberry cordial may also be frozen in jars and defrosted as needed.

🤔 FAQ

What is an elderberry cordial?

Elderberry cordial is a fruit juice concentrate similar to a fruit syrup but not as thick and concentrated. You can use it to flavor seltzer, iced tea, cocktails, and other beverages or dilute it with water to enjoy as elderberry juice.

Can you eat elderberries raw?

Do not eat raw elderberries. They contain a compound that can cause nausea, vomiting, and diarrhea. Cooking breaks down these compounds and makes them safe to eat.

Are elderberries good for you?

Elderberries are high in antioxidants and vitamins that help support your immune system. However, they may not be suitable for everyone. Learn more about elderberries.

🍰 Pairing

These recipes would go great with elderberry cordial:

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📖 Recipe

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glasses of elderberry cordial

Elderberry Cordial Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Steve Peters
  • Total Time: 30 minutes
  • Yield: about 16 ounces 1x
  • Diet: Vegetarian
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Description

Elderberry cordial is a flavorful, fruity, non-alcoholic beverage concentrate made from the deep-colored berries of the elder tree. It can be enjoyed diluted with water or seltzer or used as a flavoring for your favorite cocktails.

Ingredients

Units Scale
  • 1 pound elderberries
  • 2 cups water
  • 2 cups sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Rinse the elderberries and remove most of the stems. It's ok if you don't get all the stems, as they'll be strained out after cooking.
  2. Add the elderberries to a pot with the water. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Mash up the berries a bit with a potato masher to help release their juice, then strain the liquid and discard the berries.
  3. Return the elderberry liquid to the pot and add the sugar. Continue to cook at a gentle simmer, stirring to dissolve the sugar, for about 5 minutes. Stir in the vanilla extract.
  4. To enjoy: add one ounce cordial to a glass and fill with water or seltzer. Stir to combine.

Notes

Try other flavorings aside from vanilla, such as cinnamon, ginger, or lime juice.

Store the cordial in a sealed bottle in the fridge for up to a few weeks.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: British

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

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, Mashed Beets, 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

4 from 1 review

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

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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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. You'll probably also enjoy these Honey Sriracha Brussels Sprouts.

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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. See the recipe card below for the full detailed instructions.

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, cut side up, on the baking sheet..
napa cabbage being massaged
  1. Step 4: Massage the cabbage to work the sauce into the layers. Roast in the preheated oven for 15-20 minutes until tender but still crisp. 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

5 from 1 review

  • 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, cut side up, and pour over the sauce. Massage the sauce into the cabbage so it gets between each layer.
  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.

Notes

Make sure to cook the squash cut side up. Otherwise, the sauce won't stay on the cabbage. 

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Sides
  • Method: Roasting
  • Cuisine: American

Did you make this recipe?

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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

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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.

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🥬 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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  • Author: Steve Peters
  • Total Time: 30 minutes
  • Yield: 4-6 servings, as a side 1x
  • Diet: Vegetarian
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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) 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 stop cooking.
  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 strips. You want at least 2 cups. Add the kale to a bowl with half the lemon juice and massage it with your hands until the leaves soften.
  3. Prep the onion and zucchini. Finely chop the red onion. Add it to a small bowl, cover it with cold water, and soak it for a few minutes to help remove some of its bite. 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 them from the pan, set aside for now, and pour the olive oil into the pan. Increase the heat to medium and add the zucchini. Saute for 6-8 minutes, stirring occasionally, until tender.
  5. Get your ingredients together. Drain the water from the red onion. Then, add the cooked orzo, massaged kale, soaked red onion, zucchini, chopped tomatoes, and salt in a bowl. Pour in the pesto sauce. Toss everything together, adding some of the reserved pasta water, if needed, to thin out the pesto and help it coat the salad. Top with the sunflower seeds and Parmesan. 

Notes

Try not to overcook the orzo and don't forget to rinse it with cold water to stop 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 that 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. Have you 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 artificially 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. This mojito's red and green color combination 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.

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🍇 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 remove 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 it 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
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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.

This cocktail would pair nicely with my recipe for Halloumi Toast.

  • 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.

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🧀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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📖 Recipe

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bowl of dill cream cheese spread with bagels and vegetables

Dill Cream Cheese Spread

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  • 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.

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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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📖 Recipe

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smoothie in glass topped with mint and blackcurrants

Blackcurrant Smoothie

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

Did you make this recipe?

Leave a comment below and share your thoughts!

🍹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 several 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.
  2. It's a great combination of dessert and beverage, making it a perfect summer treat. Since no alcohol is included, it's suitable for all ages, too.
  3. Make just one, or make many. 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.
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If you're looking for more inspiration for enjoying summer fruits, check out my Blackberry Scones with Thyme, Banana Buckwheat Pancakes with Blueberries, and Sour Cherry Blackcurrant Granita recipes.

But if you enjoy creamy and fruity desserts, try this Cherry Tiramisu and Plum Fool.

🍓Ingredients

Here's everything you need to make your 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.
strawberries cooking in a pot while being stirred
  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.
straberry sauce being spooned over cream soda
  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. A traditional blender or food processor will work fine if you don't have one.
SodaStream - If you have one on hand, save yourself the money of buying seltzer and make your own. Otherwise, store bought seltzer is just fine.

🫙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:

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📖 Recipe

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large glass full of strawberry cream soda with straw

Strawberry Cream Soda

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5 from 2 reviews

  • 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

Did you make this recipe?

Leave a comment below and share your thoughts!

🥤Related

Looking for other drink recipes like this one? 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. For another delicious coffee beverage, try my Amaretto Latte. Or for something less sweet, how about a Smoked Negroni?

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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. It's great for desserts like my Cherry Tiramisu, too.
  • 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. And maybe serve them along with my brownies with cherry pie filling.

⭐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?

Cold brew is more mild and smooth than espresso. It's also not as strong and bitter. If you're not an avid coffee drinker, you may find cold brew easier to drink.

What is a cold brew martini?

A cold brew martini is quite similar to an espresso martini, except that you replace the espresso with cold brew coffee.

Can you use regular ground coffee for cold brew?

Yes, you can use regular coffee beans to make cold brew. However, a coarse ground coffee will extract the best flavor during the steeping process.

What alcohol goes in a coffee martini?

A classic espresso or coffee martini includes vodka and espresso liqueur.

🍪Pairing

These recipes would go nicely with cold brew martinis.

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📖 Recipe

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two coupe glasses with cold brew martinis

Cold Brew Martinis

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Steve Peters
  • Total Time: 5 minutes
  • Yield: 2 martinis 1x
Print Recipe

Description

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.

Ingredients

Units Scale
  • ice
  • 3 ounces cold brew coffee
  • 3 ounces vodka
  • 2 ounces coffee or espresso liqueur
  • 6 coffee beans

Instructions

  1. Fill a cocktail shaker ¾ of the way with ice.
  2. Pour in the cold brew, vodka, and coffee or espresso martini.
  3. Pop on the top of the shaker and shake well for about 15 seconds.
  4. Strain the cocktail into glasses, top with the coffee beans, and serve.

Notes

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.

For a sweeter cocktail, add ½ ounce of simple syrup.

Try adding different extracts, infused simple syrups, or fragrant aromatics for flavored cold brew martinis. 

  • Prep Time: 5 minutes
  • Category: Drinks
  • Method: Shaking
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

🍹Related

Looking for other cocktail recipes like this? Try these:

Artichoke Pesto Pasta

This artichoke pesto pasta recipe is a quick and fresh spring meal. It combines canned artichoke hearts, chickpeas, and a parsley and walnut pesto with your favorite pasta for a speedy weeknight dinner. Customize it to your liking with additional vegetables.

dish of artichoke pasta with wine and cheese

Here's why you'll love this artichoke pasta dish:

  1. This recipe uses canned artichoke hearts, which are quick and convenient for a weeknight pasta dish. (Though jarred and frozen artichoke hearts also work.)
  2. In this recipe, we'll create a pesto made with fresh parsley rather than the traditional basil. This is a more logical choice for spring when good quality basil has yet to appear in gardens and markets. Parsley is not only easier to find throughout the year, but it also tends to be a more economical herb, too.
  3. Speaking of being economical, this pesto uses walnuts instead of the traditional pine nuts. Walnuts are not only more affordable, but they taste great in a pesto. In fact, I don't often use pine nuts in my pesto. Walnuts, sunflower seeds, pistachios, and cashews are all good alternatives that I often have on hand.
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If out-of-the-box pesto sounds good to you, go check out this pasta dish, where I made a pesto with mint and pistachios. This vegan pesto pasta salad includes arugula and cashew pesto, while this Orzo Pasta Salad uses the more traditional basil pesto. Pesto is a great way to get creative and enjoy fresh herbs and produce throughout the year.

🧀Ingredients

Here's everything you need to make this artichoke pesto pasta.

pasta, parsley, chickpeas, artichokes, parmesan and other ingredients for making the recipe

Key Ingredients

  • Artichoke hearts - Canned artichoke hearts are inexpensive, easy to find, and available year-round, which makes them a great addition to this pasta dish. You can also use frozen or marinated artichoke hearts. Just keep in mind that the marinated ones are already flavored and packed in oil - which isn't a bad thing, but give them a taste first and make sure you like them before adding them to the recipe.
  • Parsley - Affordable and easy to find in the store while prolific in the garden from early spring, parsley is the base herb for the pesto in this recipe.
  • Chickpeas - For some extra protein.
  • Walnuts - The nutty component of the pesto
  • Pasta - I use spaghetti to make this dish, but any pasta will do just fine.
  • Grated parmesan - A key ingredient for the pesto.

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

🌿Wait, I thought this was artichoke pesto?

This dish tosses artichokes with pesto and pasta. It's not for artichoke pesto. If you're looking for that, see my note under variations below for how to go about it. I went in this direction because I prefer the artichokes in visible pieces with the pasta. Compared to pureeing them in the pesto, I think they add more substance and visual appeal in their whole form while still imparting the same overall flavor.

🥦Substitutions & Variations

With more veggies - Add 1 - 2 cups of chopped vegetables such as asparagus or broccoli. Add to the pan and cook until nearly tender before adding the artichoke hearts and chickpeas.
With artichokes as part of the pesto - If you want the artichokes to be part of the pesto rather than added to the pasta dish, you can include the drained and rinsed artichokes in the food processor when making the pesto and use just 1 cup of parsley. If the pesto is too thick, loosen it with more olive oil. If it comes out too thin, add more cheese and nuts. Depending on the brand and style (canned, jarred, frozen, etc.) of the artichokes you're using, this will vary a bit.
With other pesto ingredients - Pesto is so easy to customize. If you don't want to use parsley, try basil or cilantro. Not into walnuts? Use pine nuts, sunflower seeds, or cashews. Swap out the herbs and nuts as you like. Just use the same amount as the original.
Gluten-free - Simply use your favorite gluten-free pasta

🔪Instructions

How to make pesto pasta with artichokes.

chopped artichoke hearts on a cutting board
  1. Step 1: Drain and rinse the artichoke hearts and give them a rough chop.
walnuts being toasted in a pan
  1. Step 2: Toast the walnuts in a pan over low heat, tossing occasionally, for about 5 minutes or until lightly browned.
food processor with parsley and pesto ingredients
  1. Step 3: Add the parsley, garlic, grated parmesan, and walnuts to a food processor. Process until roughly chopped.
parsley pesto on spoon over food processor
  1. Step 4: Slowly stream in the olive oil and process until you have a smooth pesto sauce.
cooked spaghetti in a strainer
  1. Step 5: Cook the pasta al dente according to the package directions in a pot of well-salted boiling water. Drain, reserving a couple of cups of pasta water.
artichokes and chickpeas in a pan being heated
  1. Step 6: Heat the chopped artichokes and can of drained chickpeas in a pan with olive oil until warm.
pasta being added to pan with vegetables
  1. Step 7: Add the pasta to the pan, along with the pesto.
pasta with vegetables and pesto being tossed together in a pan
  1. Step 8: Use tongs to toss everything together, adding splashes of pasta water, as needed, to thin the pesto into a sauce that easily coats the pasta. Serve warm, topped with additional cheese and parsley.

🍲Top Tip

Save that pasta water! Using pasta water to create a sauce is a classic technique. It works so well because you get the starchy flavor infused in the water as the pasta is cooked, and because your water is generously salted, the saltiness also seasons your sauce. Adding pasta water does make a difference. If I know I'll have leftovers, I save some water in the fridge and add it to the pasta when reheating.

🍽Equipment

Food processor - This recipe calls for a food processor to make the pesto. My favorite processor is this one from Cuisinart. But a high-powered blender could also do the job. Or, if you don't mind a bit of work, pesto can also be made using a mortar and pestle, which is actually the traditional method. Here's more on that and some other interesting methods for making pesto.

🥡Storage

Store the pasta in an airtight container in the fridge for up to four days.

💭FAQ

What are good vegetables to put in pasta with pesto?

Vegetables, pasta, and pesto are a great match. You can include asparagus, broccoli, snow peas, artichokes, bell peppers, zucchini, mushrooms, cherry tomatoes, and sundried tomatoes.

Is pesto made from basil or parsley?

Traditional Italian pesto is made with basil. However, you can make pesto variations with other herbs, such as parsley (like in this recipe), cilantro, and mint. Similarly, you can use nuts other than pine nuts.

What goes well with artichokes?

Artichokes pair well with lemon, garlic, pasta, grains, chicken, shrimp, cheese, pizza, bell peppers, tomatoes, and herbs like parsley, basil, and oregano.

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📖 Recipe

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a plate of artichoke pasta

Artichoke Pesto Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Steve Peters
  • Total Time: 30 minutes
  • Yield: about 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This artichoke pesto pasta recipe is a quick and fresh spring meal. Simply combine canned artichoke hearts and chickpeas with a parsley and walnut pesto and your favorite pasta for a speedy weeknight dinner. 

Ingredients

Units Scale
  • 1 pound spaghetti or other pasta
  • kosher salt
  • 2 cups packed parsley leaves
  • 1 (14-ounce) can artichoke hearts
  • 1 (15-ounce) can chickpeas
  • 1 lemon
  • ⅓ cup walnuts
  • ½ cup grated parmesan cheese
  • 1 clove garlic
  • ½ cup, plus 1 tablespoon olive oil

Instructions

  1. Cook the pasta. Set a pot of water to boil on the stove. When boiling, season well with several large pinches of salt. Then add your pasta and cook until al dente. When done, drain but reserve at least 1 cup of the pasta water and set aside.
  2. Prep the ingredients. Remove the stems from the parsley. Drain and rinse the artichokes, then give them a rough chop. Drain the chickpeas. Zest and juice the lemon. 
  3. Make the pesto. Put the walnuts in a large pan and lightly toast over low heat for 3-5 minutes until fragrant. Add them to your food processor with the parsley, parmesan, and garlic. Run the processor and slowly stream in the ½ cup of olive oil. Continue processing until smooth.
  4. Assemble the pasta. In the now empty pan, heat the remaining tablespoon of olive oil. Add the artichoke hearts and chickpeas to the pan and cook for about 5 minutes just to warm up. When hot, toss the pasta, pesto, lemon juice, and zest. Stir to coat the pasta in the sauce and incorporate the artichoke and chickpeas. Add the reserved pasta water, as desired, to thin the pesto and create a sauce-like consistency.
  5. Serve. Divide the pasta into plates and top with additional cheese, parsley, and nuts, if you like.

Notes

Rinse the artichokes before chopping to remove any salt that may have been added.

If you don't have two cups of parsley leaves, feel free to include some stems. You'll be pureeing them into pesto anyway.

To save some time, you can prep the pesto a couple of days in advance.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Stove top
  • Cuisine: Italian

Did you make this recipe?

Leave a comment below and share your thoughts!

🍝Related Recipes

Looking for other pasta recipes like this? Try these:

Apple Rhubarb Muffins

These tender apple rhubarb muffins combine tart rhubarb with sweet, crunchy apples. They're good for a quick breakfast or an afternoon pick-me-up and will keep fresh for days.

muffins on a plate and stand with coffee cups

These rhubarb and apple muffins are ideal for spring when rhubarb is fresh from the garden and readily available at your local farmers market. Rhubarb pairs well with most other fruits (though technically, rhubarb is a vegetable). But when it comes to fresh and seasonal ingredients, foods like berries are not yet available for most of us so early in the season.

Luckily, apples, which store well through winter and spring, are an excellent fruit to pair with rhubarb.

Here are a few other reasons to love these muffins:

  1. Combining rhubarb and apple creates a tasty balance of tart and sweet.
  2. With a decent amount of fruit, these muffins keep moist for days after baking.
  3. This recipe makes decent-sized muffins. While they're not jumbo, they're as big as you can get for a standard-sized muffin tin. Paired with some yogurt or fruit, they make a filling breakfast.

If you're into rhubarb, check out my other recipes for Cherry Rhubarb Pie, Rhubarb Breakfast Cake, and Ginger Rhubarb Gin Cocktail.

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🍎Ingredients

Here's everything you need to make these rhubarb apple muffins.

ingredients for baking rhubarb apple muffins

Key Ingredients

  • Rhubarb - You'll need 2 or 3 stalks of fresh rhubarb to get about 1 ¼ cups chopped, but it'll depend on the size of your stalks.
  • Apples - I recommend a sweet and crispy apple because the rhubarb already contributes the tart flavor. You'll need one large or two small apples.
  • Lemon - We'll add the lemon juice to the milk to make an easy buttermilk substitute and the lemon zest to flavor the batter.
  • Brown sugar - I like the deeper flavor of brown sugar, so we'll use a bit of brown and white granulated sugar. If brown sugar isn't handy, just replace it with additional granulated sugar.
  • Milk - I use regular or 2 percent milk in this recipe.
  • Butter - I know everyone loves salted butter these days, but I don't care. I always bake with unsalted butter and add my salt separately, so that's my recommendation to you.
  • Flour - All-purpose flour is all you need here.
  • Cinnamon and ginger - I enjoy the combination of ginger and rhubarb, which is why I created this cocktail recipe. And I like to add cinnamon wherever I can.

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

🍓Substitutions & Variations

  • Other fruits - in place of apples, try substituting pears or your favorite berries
  • Buttermilk instead of milk - if you already happen to have some buttermilk on hand, you can use that in place of the milk and lemon juice
  • Add a crumble topping - For a crunchy and sweet topping, combine ¼ cup flour, ¼ cup oats, ½ cup brown sugar, and ½ cup melted butter. Sprinkle evenly over the top of the muffin batter before baking.

⏲️Instructions

Here's how to make these rhubarb and apple muffins.

muffin tin with spray and milk with lemon
  1. Step 1: Add the lemon juice to the milk and let sit. Grease a 12-cup muffin tin with cooking spray or fill it with paper muffin liners.
rhubarb being chopped on a cutting board
  1. Step 2: Chop the rhubarb. Peel, core, and chop the apples. Preheat the oven to 425 degrees.
bowl with flour and small bowls with other ingredients
  1. Step 3: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger until well mixed.
mixer and bowl with batter
  1. Step 4: In a stand mixer or electric mixer, beat the butter with the granulated and brown sugars. When combined, add the eggs one at a time until incorporated. Then, add the lemon zest.
dry and wet ingredients together in one bowl with a spatula
  1. Step 5: Gently fold the dry ingredients into the wet with a spatula. Mix just enough to incorporate everything and avoid overmixing.
rhubarb and apple being stirred into the batter
  1. Step 6: Stir the chopped rhubarb and chopped apple into the batter.
muffin batter being scooped into the tin
  1. Step 7: Divide the batter among the muffin tin. You want to fill the cups as close to the top as possible.
muffin tin full of rhubarb apple batter for baking
  1. Step 8: Top the muffins with reserved rhubarb pieces and coarse sugar. Bake in the 425-degree oven for 5 minutes. Lower the heat to 350 and continue baking for 10-15 minutes until cooked through.

🌡️Top Tip

Remember to lower the heat after the first five minutes of baking. The first minutes at the higher heat help the batter start to rise almost immediately, creating taller, fluffier muffins. But you don't want to bake them the whole time at 425, or they'll turn out too dry and overbaked.

📋Storage

Store the muffins in an airtight container at room temperature for up to five days. They may also be frozen, wrapped tightly in foil, and placed in a sealed bag for up to three months.

Whether fresh or frozen, leftover muffins often need a brief reheating. You can either pop them in the microwave and heat for 20-30 seconds or slice them in half and toast them in a pan with a little butter.

💭FAQ

Can I use frozen rhubarb instead of fresh?

You can use frozen rhubarb instead of fresh in these muffins and other baked goods. You do not need to defrost it first. However, you may need to increase the baking time by a few minutes.

Does rhubarb need to be peeled before baking?

You do not need to peel rhubarb before using it in baking recipes like these muffins.

How do you take the tartness out of rhubarb?

One of the best ways to tame rhubarb's tartness is to pair it with sweet fruits, such as apples and berries.

🍵Pairing

Here are a few other recipes that would go well with these apple rhubarb muffins:

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📖 Recipe

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a serving plate full of muffins with apples

Apple Rhubarb Muffins

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5 from 1 review

  • Author: Steve Peters
  • Total Time: 38 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian
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Description

These tender apple rhubarb muffins combine tart rhubarb with sweet, crunchy apples. They're good for a quick breakfast or an afternoon pick-me-up, and they'll keep fresh for days.

Ingredients

Units Scale
  • ¾ cup milk
  • 1 lemon, zested and juiced
  • 1 large sweet apple
  • 3 stalks rhubarb
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 ½ sticks butter, room temperature
  • 3 large eggs, at room temperature
  • 2 tablespoons coarse sugar

Instructions

  1. Prep the ingredients. Combine 1 tablespoon of the lemon juice with the milk and let sit to create a buttermilk-like consistency. Save the remaining juice for another use. Peel, core, and chop the apple. You should have about 1 cup. Chop the rhubarb into ¼-inch dice. You want about 1 ¼ cups. Preheat the oven to 425 degrees and either line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. Mix the dry ingredients.  Whisk together the flour, baking powder, baking soda, salt, cinnamon, lemon zest, and ginger in a large bowl. 
  3. Mix the wet ingredients. Use a stand mixer or electric mixer to blend the sugars and butter. When smooth, add the eggs one at a time until blended, and then slowly pour in the milk.
  4. Make the batter. With the mixer running on low, add the dry ingredients to the bowl of wet a little at a time. When fully combined, add the chopped apples and rhubarb. Stir to distribute through the batter.
  5. Fill the muffin tins and bake. Distribute the batter among the 12 muffin cups. Sprinkle with the coarse sugar, if using, and place on a rack in the middle of the oven. Bake for 5 minutes. Then, without opening the oven door, lower the heat to 350 degrees and bake for another 10-15 minutes. Start checking for doneness after 10 minutes by inserting a toothpick into the center of a muffin. 

Notes

My favorite coarse sugar for topping baked goods like muffins, cakes, and cookies is this sparkling sugar from King Arthur.

You can use buttermilk instead of the milk and lemon juice if you already have some handy.

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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Leave a comment below and share your thoughts!

🧁Related

Looking for other recipes like this? Try these:

Roasted Potatoes and Leeks

In this roasted potatoes and leeks recipe, sliced leeks and new potatoes are coated with a light mustard, honey, and lemon sauce to create a simple and flavorful side dish perfect for busy weeknights.

a plate full of roasted leeks and potatoes

Potatoes and leeks are a classic combo. They're commonly found in soups, like my Cauliflower Potato Leek Soup, but you can't go wrong no matter where you pair the two, such as these Potato and Leek Knishes.

That's why I wanted to create this recipe. Potatoes and leeks are roasted together to make a low-effort, high-flavor side dish. The combination of the two classic ingredients is a timeless winner. But here's why this simple side is a keeper:

  1. The leeks caramelize during roasting and develop a deep, yet mellow, onion flavor that's so good you'll want to eat them right off the pan. If you enjoy caramelized onions, wait until you try these leeks.
  2. Meanwhile, the potatoes, especially the sliced edges, form a satisfying crispy crust that nicely contrasts with the tender leeks.
  3. A quick sauce made with mustard, honey, and lemon, helps keep the potatoes and leeks tasting fresh and vibrant even after roasting.

Serve these roasted vegetables with your favorite proteins, such as these herby pork chops, these boozy chicken thighs, or this lemon and chive salmon. For more potato recipes check out my Potato and Mushroom Soup and Rutabaga Pie.

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🥔Ingredients

Here's everything you need to make these roasted potatoes and leeks.

ingredients for making roasted leeks and potatoes

Key Ingredients

Leeks - Look for large, firm leeks with a good portion of white and light green, as this is what we're using in the recipe.
Potatoes - For this dish, you want small, new potatoes. New potatoes are essentially baby potatoes harvested early in the season when they're small.
Honey - Adds a bit of sweetness to the sauce that coats the potatoes and leeks.
Grainy mustard - A flavorful grainy mustard is ideal.
Lemon - Lemonjuice and zest keep the dish bright and fresh.

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

🌿Substitutions & Variations

  • Speedier and simpler version - Omit the honey, lemon, garlic, and mustard, and simply toss the leeks and potatoes with the olive oil and salt. It couldn't be easier.
  • Add herbs - Toss about a tablespoon of fresh thyme leaves or chopped rosemary for even more flavor.
  • With larger potatoes - If you want to try making this with larger potatoes, that's fine. Just cut them up into pieces about one to one and a half inches wide.

🔪Instructions

Here's how to prep this potato and leek side dish.

potatoes being cut up on a cutting board

Preheat the oven to 400 degrees F. Slice the potatoes into halves or, if large, into quarters.

leeks being sliced

Slice the light green and white portion of the leeks about ½ inch in width. Compost the dark green portions or save them for making broth.

leeks being washed in a strainer

Rinse the leeks well to remove the dirt.

leeks and potatoes spread out on a baking sheet

Spread the potatoes and leeks on a baking sheet.

bowls of ingredients for the roasting sauce

Combine the lemon juice and zest, minced garlic, olive oil, mustard, and honey in a bowl.

whisking the lemon honey mustard sauce

Whisk until well combined.

sauce being spooned over the vegetables

Spread the mustard sauce over the potatoes and leeks. Toss to coat.

roasted leeks and potatoes on a baking sheet from the oven

Place the baking sheet in the oven and roast for 30-40 minutes or until the potatoes are completely tender and lightly crispy. Toss the vegetables once about halfway through cooking to prevent burning. Serve warm, topped with chopped scallions, if using, and an extra sprinkle of salt.

💡Top Tip

Remember to wash your leeks! Even if they look clean on the outside, dirt and sand can easily be hiding in the inner layers. Skipping this step may result in an unpleasantly gritty texture.

🥡Storage

Store any leftovers in an airtight container in the fridge for up to four days.

💭FAQ

Should you boil your potatoes before roasting?

Boiling potatoes before roasting helps them to cook quicker and more evenly in the oven. But in this recipe, it's not necessary since we're using small potatoes that we're cutting into pieces.

How do you cut leeks for roasting?

You can simply slice leeks into rounds about a ½ inch wide. Discard the root end and the tough dark green portions, or save them for making homemade broth.

Do leeks take longer to cook than onions?

No, leeks tend to cook quicker than onions. But it depends on the cooking method.

🍴Pairing

Here are a few ideas for serving with roasted potatoes and leeks:

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📖 Recipe

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a plate of colorful roasted leeks and potatoes

Roasted Potatoes and Leeks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Steve Peters
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

In this roasted potatoes and leeks recipe, sliced leeks and new potatoes are coated with light mustard, honey, and lemon sauce to create a simple and flavorful side dish perfect for busy weeknights.

Ingredients

Units Scale
  • 2 pounds of new potatoes
  • 2 large leeks
  • 1 large lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • ½ teaspoon kosher salt

Instructions

  1. Prep the ingredients. Preheat the oven to 400 degrees F. Slice the potatoes into halves or, if large, into quarters. Slice the light green and white portion of the leeks about ½ inch in width. Compost the dark green portions or save them for making broth. Rinse the leeks well to remove the dirt and pat dry with a towel. Spread the potatoes and leeks on a baking sheet.
  2. Make the sauce. Combine the lemon juice and zest, minced garlic, olive oil, mustard, honey, and salt in a bowl. Whisk until well combined. Spread the mustard sauce over the potatoes and leeks and toss to coat.
  3. Roast the vegetables. Place the baking sheet in the oven and roast for 30-40 minutes or until the potatoes are completely tender and lightly crispy. Toss the vegetables once about halfway through cooking to prevent burning. Serve warm, topped with chopped scallions, if using, and an extra sprinkle of salt.
  • Category: Side Dishes
  • Method: Roasting
  • Cuisine: American

Did you make this recipe?

Leave a comment below and share your thoughts!

🥕Related

Looking for other side dish recipes? Try these:

Orange Parsnip Cake with Cream Cheese Frosting

Carrot cake fans will love this easy recipe for Orange Parsnip Cake. Topped with a tangy cream cheese frosting and finished with salted pistachios for added crunch, this cake is a flavor-packed treat for any occasion.

parsnip cake covered with oranges and pistachios

Parsnips are a lot like carrots. They're from the same plant family, have a similar shape and structure, and have a knack for working well in sweets like cake. Their nutty and earthy flavor helps balance to add depth and complexity that cake often lacks.

But if you're not convinced about putting parsnips in your cake, consider it an opportunity to eat your vegetables without actually having to eat vegetables—because it's cake.

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If nothing else, you can serve your friends a slice of this cake and take it as an opportunity to educate them about the mostly unknown parsnip. I'm sure they would love to know how, in some cultures, parsnips symbolize luck, how parsnips become sweeter when left to grow in the ground during a frost, and that, at one point in Europe, parsnips were more common than potatoes and carrots.

If you like the sound of not-too-sweet, earthy-flavored cakes, you'll also want to check out my Rhubarb Breakfast Cake, Carrot Date Cake, and Lemon Rosemary Olive Oil Cake. And if you need a tasty beverage to serve with a slice of your cake, try a glass of Blueberry Lavender Lemonade, Honey Citrus Mint Tea, or Thai Iced Coffee.

🍊Ingredients

The ingredients in this parsnip cake offer a full spectrum of flavor. Sweet, salty, earthy and tangy.

baking ingredients for making parsnip cake

Key Ingredients

  • Parsnips are available year-round in most grocery stores, though they're most common from fall to winter and into early spring. Choose small to medium-sized parsnips that are firm and not shriveled or soft. If you don't use them immediately, don't worry; they can be stored in your fridge for up to a few weeks.
  • Cream cheese is used to make the cream cheese frosting. Full-fat cream cheese will give you a creamier and richer frosting, and letting it warm slightly to room temperature will help it blend smoother.
  • Pistachios coat the sides of the cake. Unless you have plenty of time, opt for shelled pistachios. For this cake, I like the salted and roasted kind you can find in the snacking nut section of the grocery store.
  • Olive oil is the source of fat in this cake and lends another level of earthiness. Opt for an everyday, mild-tasting olive oil. There is no need for anything fancy.
  • Raisins help keep the cake moist. They're plumped in hot water before being added to the cake batter.
  • Orange zest and juice flavor the cake and frosting, and sliced oranges decorate the top.

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

🍋 Substitutions and Variations

  • Lemon instead of orange - instead of an orange-flavored parsnip cake, make it lemon by using a fresh lemon in place of the orange
  • Icing - If you don't want to bother making frosting, try the easy maple cream cheese icing from my carrot date cake recipe
  • Other nuts - Pecans or walnuts would work well in place of the pistachios
  • Carrots - Turn it into a carrot cake by subbing in an equal amount of shredded carrots. Or use half parsnips and half carrots.

🔪Instructions

prepping the fresh ingredients for the cake

Start by prepping the ingredients. Grate the parsnips, zest and juice the orange, cover the raisins with hot water, and roughly chop the pistachios.

combining wet and dry ingredients

In one bowl, stir together the wet ingredients - the olive oil, eggs, sugar, vanilla, and half of the zest. In a second bowl, whisk the dry - the flour, baking powder, baking soda, salt, and nutmeg.

folding the wet ingredients into the dry

Use a spatula to fold the wet ingredients into the dry until smooth. Then, stir in the grated parsnips and drained raisins.

cake batter being spread in a pan

Spread the batter across a greased 9x9-inch baking pan. Bake in a 350-degree oven for 35-40 minutes.

making the cream cheese frosting

While the cake bakes, make the frosting. In a bowl, add the room-temperature butter and cream cheese. Beat until smooth, then add the orange juice and zest. Add confectioner's sugar, a little at a time, while beating until you have a frosting consistency.

cutting the cake in half to make two layers

Cool the cake on a rack. Then, use a knife to thinly slice a layer across the top of the cake to level it out, then cut it in half.

frosting on the two layers of cake

Top each cake half with frosting, then stack one half on the other. Continue spreading frosting around the sides and top of the cake.

spatula pressing pistachios into cake frosting

Press the pistachios onto the sides of the cake using your hands or the help of a spatula. Top the cake with orange slices and additional pistachios.

🥄Equipment

9x9 inch baking pan - While not the only option for baking this cake, a 9x9 pan is the size I used to write this recipe. An 8x8-inch pan would also work; but you will likely need to bake the cake a bit longer. I've also made this in a loaf pan, which would work fine, too, as long as you extend the baking time and keep an early eye out for doneness.

Microplane or zester - For zesting the orange

Grater - Necessary for grating the parnsips. Chopped parsnips won't work. A food processor is another option if you don't mind some extra dishes to wash.

Mixer - Although you don't need a mixer for the cake, it will come in handy for creating smooth icing. Either a stand or hand mixer is fine.

sliced cake on a cutting board with pistachios and oranges

🍰Storage

I find this cake is best when served as soon as possible when the icing is still soft and creamy. But it can be stored, covered, in the fridge, and consumed within 3-5 days. This cake does tend to dry out with time, however. This is an instance where fresh is best.

Extra frosting may be stored in the fridge for up to 5 days or freezer for up to 3 months.

📋Top tip

The trickiest part of this cake is the frosting. So here are a few tips.

First, ensure the butter and cream cheese are softened by leaving them at room temperature for about 30 minutes while you make the cake.

Second, the amount of powdered sugar you need to achieve the right consistency can vary depending on several factors. That's why I list 3-4 cups. Add a little of it at a time to the mixing bowl, and stop when you're happy with the consistency. Keep in mind that if the frosting is too thick, it'll be hard to spread. Too thin, and it'll slide off the cake. Start with less, as you can always add more.

💭FAQ

Why are parsnips good for baked goods?

Parsnips are good for baked goods like cakes because, as a root vegetable, they have a high level of natural sugar. When grated, they blend well into baked goods and become barely noticeable, adding flavor but not a distracting texture.

Why are my parsnips bitter?

Although naturally sweet, parsnips can become bitter if overgrown or stored for too long. For the best taste, look for small to medium-sized parsnips that are firm and wrinkle-free.

What else can I do with too many parsnips?

Aside from grating them and baking them into cakes like this one, you could use them in place of carrots in carrot cake recipes, zucchini in zucchini bread recipes, or give them a rough chop and roast with other root vegetables like carrots, potatoes, and beets.

🍵Pairing

Serve a slice of parsnip cake with any of these refreshing beverages.

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parsnip cake with oranges and pistachios

Orange Parsnip Cake with Cream Cheese Frosting

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No reviews

  • Author: Steve Peters
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices 1x
  • Diet: Vegetarian
Print Recipe

Description

Carrot cake fans will love this easy recipe for orange parsnip cake. Topped with a tangy cream cheese frosting and finished with salted pistachios for added crunch, this cake is a flavor-packed treat for any occasion.

Ingredients

Units Scale

for the cake:

  • ½ cup raisins
  • 3-4 parsnips
  • ¾ cup shelled pistachios
  • 2 oranges
  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon grated nutmeg
  • ⅔ cup olive oil
  • 2 large eggs
  • ¾ cup brown sugar
  • 2 teaspoons vanilla extract

for the frosting:

  • 4 tablespoons butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3-4 cups powdered sugar

Instructions

  1. Prep the ingredients. Preheat the oven to 350 degrees. Put the raisins in a small bowl, cover with hot or boiling water, and set aside. Peel the parsnips and shred them with a grater until you have 2 cups. Roughly chop the pistachios. Zest and juice one orange and slice the other into rounds.
  2. Make the cake batter. Combine the flour, baking soda, baking powder, salt, and nutmeg in a bowl, whisking to combine. In a second bowl, beat the olive oil, eggs, brown sugar, vanilla extract, and half of the orange zest with a fork until smooth.
  3. Fold and bake. Pour the bowl of wet ingredients into the bowl of dry. Use a spatula to fold the wet into the dry until combined. Drain the raisins, then add them to the batter with the grated parsnip. Stir just enough to mix everything together. Spray a 9x9 inch baking pan with cooking spray or oil, then pour the batter into the pan, spreading in an even layer. Place the pan on a rack in the middle of the oven and bake for 35-45 minutes or until a knife inserted into the middle comes out clean. When baked through, allow to cool while you make the frosting.
  4. Make the frosting. Use a mixer to beat the butter and cream cheese until smooth. Add 2 tablespoons of the orange juice and remaining orange zest, then with the mixer running on low, slowly add the powdered sugar until you've achieved a frosting consistency you're happy with.
  5. Frost the cake. Use a large knife to slice a thin slice across the top of the cake to create a more even layer. Then, cut the cake in half down the middle so you have two even pieces. Spread some frosting on the top of each half, then place one on the other. Continue to spread frosting around the sides of the cake to cover it completely. Press the chopped pistachios onto the sides of the cake (use a spatula if necessary), top it with the orange slices, and serve.

Notes

If you don't want to frost your cake immediately, store the frosting in the fridge until ready to use. Just give it a few minutes to soften at room temperature first.

The cake and frosting are prone to drying if left sitting out uncovered. But because this is a cream cheese frosting, you should store the cake tightly wrapped in the fridge.

Although the nutritional info is based on 8 slices of cake, you can stretch it to 10 slices, if needed.

You'll likely have extra frosting. Freeze and save for another use or use it for dipping cookies or graham crackers.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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Banana Buckwheat Pancakes with Blueberries

These banana buckwheat pancakes are a healthy, hearty breakfast made with whole grains and blueberries. If you want a more interesting and filling pancake that is also gluten-free, this easy recipe is for you.

stack of banana pancakes with blueberries

Buckwheat flour is an underappreciated grain that happens to make delicious pancakes. In French Canadian culture, it's used to make a specific type of pancake called ployes, which I often enjoyed as a kid at my grandparents' house. They often served them as a side to roast dinners, though I always liked them best topped with a little butter and sugar.

Those buckwheat pancakes were more like crepes, while this recipe, full of bananas and blueberries, is of the traditional American breakfast pancake variety. They're not the light and fluffy kind you get from a mix. Instead, they're more rustic and fruity.

Here are three reasons to give this banana buckwheat pancake recipe a try:

  1. Buckwheat flour, which isn't actually flour but rather the ground seeds of the buckwheat plant, is more nutritious than white flour and includes more protein, fiber, magnesium, manganese, and phosphorous.
  2. These pancakes are naturally gluten-free, but they still have the satisfying taste of grains rather than bland starch, as many gluten-free foods often do.
  3. Bits of mashed banana are incorporated throughout the batter, keeping the pancakes moist and tender, along with the blueberries.
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If you like unique breakfast recipes, try my Orange Ricotta Matzah Brie, Broccoli and Stilton Quiche, or Danish Aebleskiver Pancakes. Berry lovers will also want to check out my Strawberry Cream Soda and Blackberry Scones with Thyme.

🍌Ingredients

Although these pancakes are made with buckwheat flour, many of the other ingredients are similar to those in a standard recipe.

blueberries, buckwheat flour, bananas, and other ingredients for the pancakes

Key Ingredients

  • Buckwheat flour - Available in most grocery stores, buckwheat flour is a naturally gluten-free flour made from ground buckwheat plant seeds called groats. Technically speaking, it's not even flour. It's considered a pseudocereal. Bouchard Family Farms is a popular brand I often see in stores in New England. However, you want the buckwheat flour and not their ployes mix. If you have trouble finding it, look in the aisle with the other flours, the pancake mixes, or in a dedicated gluten-free section.
  • Bananas - You'll want medium-sized ripe bananas. Unripe bananas are not sweet enough and won't break down well when mashed. The simplest way to mash them is with a fork.
  • Blueberries - Either fresh or frozen are fine. But don't defrost the frozen blueberries unless you enjoy mushy pancakes.

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

📖Variations

Make them vegan - Use an equal amount of oil instead of butter and your preferred milk alternative instead of dairy milk. For the eggs, use 3 tablespoons of ground flax seed mixed with ½ cup of water. Let this sit for 5 minutes before adding to the batter.
Add cinnamon - A few pinches of cinnamon would make a nice flavor addition to the batter

⏲️Instructions

Here's how to make these banana buckwheat pancakes.

dry ingredients in a bowl being whisked

Whisk the buckwheat flour, salt, and baking powder together in a bowl.

butter being stirred into pancake batter

In a second bowl, stir together the milk, melted butter, mashed bananas, eggs, brown sugar, and vanilla.

wet ingredients being poured into dry

Pour the wet ingredients into the dry.

mixing the pancake batter in a bowl

Use a spatula to combine the two gently. Don't overmix. Lumps are fine. Let the batter sit for 10 minutes.

pancakes cooking on a griddle with blueberries

Heat your pan or skillet over medium-low heat. Lightly coat with oil, then ladle a ¼ cup of batter for each pancake. Add blueberries.

pancakes cooked on a griddle

When bubbles form in the center of the pancake, gently flip and cook for another couple of minutes. Repeat with the remaining batter.

Hint: Add the blueberries by hand after pouring the batter onto the skillet instead of tossing them in the bowl with the batter, where they will sink to the bottom.

🍳Equipment

Nonstick pan — Although not essential, a nonstick pan helps make the pancakes easier to flip. But if you use a nonstick pan, use a plastic spatula to prevent scraping the pan's surface. I've ruined a few pans because of metal spatulas.

🥞Top tip

The first pancake or two is never perfect, and that's okay. As you cook more pancakes, keep an eye on the heat and adjust it as needed because the pan gets hotter over time. You'll also want to add more oil when the pan dries out.

closeup stack of buckwheat pancakes topped with blueberries and syrup

💭FAQ

What do buckwheat pancakes taste like?

They taste nutty and earthy compared to regular pancakes. Some also find buckwheat a little bitter. The addition of brown sugar helps balance out any bitterness.

Is it better to add pureed banana to pancake batter or just add sliced banana?

Pureed or mashed bananas will be more evenly distributed throughout the pancakes, while sliced bananas will remain intact where you place them. It's a matter of personal preference.

Can you make the pancake batter the night before?

Sure. Store it in a container in the fridge and gently stir the batter in the morning. If it has thickened, thin it back out with a splash or two of milk.

☕Pairing ideas

Looking to round out your breakfast? Here are a few ideas:

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📖 Recipe

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a stack of banana buckwheat pancakes topped with blueberries

Banana Buckwheat Pancakes with Blueberries

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  • Author: Steve Peters
  • Total Time: 40 minutes
  • Yield: about 12 pancakes 1x
  • Diet: Gluten Free
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Description

These banana buckwheat pancakes are a healthy, hearty breakfast made with whole grains and blueberries. If you want a more interesting and filling pancake that is also gluten-free, this recipe is for you.

Ingredients

Units Scale
  • 2 cups buckwheat flour
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 cups milk
  • 2 eggs
  • 2 medium bananas, mashed (about 1 cup)
  • 4 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cooking oil
  • 1 cup blueberries (fresh or frozen)
  • maple syrup and additional blueberries, for serving

Instructions

  1. Whisk together the buckwheat flour, salt, and baking powder in a bowl. In a second bowl, stir the milk, eggs, mashed banana, melted butter, brown sugar, and vanilla extract until combined.
  2. Pour the liquid ingredients into the bowl of dry ingredients. Use a spatula to gently mix the two until incorporated. It's fine if there are some lumps. Leave the batter to rest for 10 minutes.
  3. Heat a skillet or non-stick pan over medium-low heat. When hot, brush the skillet with some of the oil. Ladle on ¼ cup worth of batter for each pancake. Add blueberries as you like. 
  4. When you see bubbles in the middle of the pancakes, use a spatula to flip each one over carefully. Continue to cook for another couple of minutes. Repeat this pancake making process with the remaining batter.
  5. Serve your pancakes warm with additional blueberries and maple syrup.

Notes

If you're using frozen blueberries, there's no need to defrost them.

Pancakes can be kept warm on a baking sheet in a 200-degree oven.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American

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Cinnamon Overnight Oats with Dates

Cinnamon Overnight Oats with Dates is a simple and cozy breakfast that's naturally sweetened, pleasantly creamy, and rich in flavors of caramel and spice.

jars of oats with dates and cinnamon

Overnight oats are one of the easiest ways to prepare a decent breakfast in advance. It doesn't get any more straightforward than throwing a few ingredients in a jar and giving it a shake.

This version of overnight oats combines oats with chopped Medjool dates, cinnamon, chia seeds, and honey for a filling and effortless way to start your day.

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Native to the Middle East, though now grown in locations around the world, dates grow in clusters on large date palm trees. They look like big raisins and have a deep, caramel-like sweetness to them. Medjools are larger and softer than other varieties, and technically, they're not dried even though they may appear so. They're softer than you'd expect, making it easy to slice open, pop out the tiny pit, and chop up for oatmeal or several other uses ranging from sweet to savory.

Yeah, dates have sugar, and they're sweet. But they're not all that bad. Dates are a good source of fiber, potassium, and antioxidants. And I find that they help my jar of oats feel more substantial and filling.

Dates are also a feature ingredient in my date carrot cake. But I could also see them working well chopped up and added to this arugula and spinach salad, or pureed and used in place of some of the sugar in these fig bars.

📋Ingredients

Here's everything you need to make these cinnamon overnight oats with dates.

oats, milk, honey, dates, cinnamon for making overnight oats
  • Medjool dates are soft and chewy with a caramel-like flavor. They break down into the oatmeal as the oats sit overnight, creating a natural sweetener that's also a good source of fiber.
  • Rolled oats result in a good balance of texture and chewiness for sitting overnight.
  • Honey complements the dates and adds just a touch of a lighter note of sweetness.
  • Cinnamon adds a little spice and pairs well with the caramel-like flavor of the dates.
  • Chia seeds help thicken the oatmeal as it sits overnight while adding more nutritional value and substance to keep you feeling full.
  • Milk serves as the liquid the oats will soak in overnight.

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

🍯Substitutions

  • Honey - Maple syrup would work instead of honey, or you can leave it out.
  • Chia seeds - Feel free to leave these out if you're not into chia. You may not need as much milk as a result.
  • Cinnamon - Try spices like ginger, nutmeg, or pumpkin pie spice in place or in addition to the cinnamon.

A note on what not to substitute. Although dates may look like any other dried fruit, and you may want to try using something else instead of the dates, don't. Dates are essential to this recipe. Other fruits won't contribute the same flavor, texture, or sweetness.

🔪Instructions

chopped dates on a cutting board with knife

Slice open the dates, remove the pits, and roughly chop into pieces.

oats being poured in a jar

Pour the oats into two jars.

chia seeds being poured into jar of oats

Add chia seeds to each jar.

dates being added to jar of oats

Add the chopped dates to each jar.

cinnamon sprinkled into oats

Sprinkle cinnamon into the jars.

milk being poured into overnight oats

Top the oats with milk.

honey drizzled over overnight oats with dates

Drizzle honey over the oats.

jar of cinnamon overnight oats being shook

Shake the jars, pop them in the fridge, and let them sit overnight before enjoying in the morning.

🥣Top tips

  • I find that overnight oats can often use a good stirring on the morning you plan to eat them to help distribute the ingredients.
  • If you want to add fresh fruit to the mix, wait until you're ready to eat the oats. Fruit can turn mushy while sitting in liquid overnight.

🌾Storage

These overnight oats are best within a couple of days. I find the texture can get too soft after that, so I recommend making no more than two days' worth at a time. Of course, they should remain covered in the fridge until ready to serve.

💭FAQ

Should dates be refrigerated?

Yes. After opening a package, or if you're buying them loose in the grocery store's produce department, you should keep them in an airtight container in the fridge to prevent them from drying out.

What not to add in overnight oats?

The great thing about overnight oats is that they're so versatile. and nearly anything you can dream up can be added. However, there are two things you may want to avoid adding and wait to top your oats before serving. First, most fresh fruits are best added upon serving to prevent them from going mushy. Second, any ingredients you want to keep crunchy, such as coconut flakes or nuts, are better served as a topping so they stay crunchy. However, these are personal preferences and just suggestions.

What happens if you leave overnight oats for two nights?

Overnight oats are fine made a night or two in advance. After that, they may become too soft. However, this is also personal preference, and if you like your oats particularly soft, feel free to leave them overnight for more than two nights.

☕Related Recipes

Looking for other breakfast ideas? Try these:

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Cinnamon Overnight Oats with Dates

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5 from 1 review

  • Author: Steve Peters
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian
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Description

Cinnamon Overnight Oats with Dates is a simple and cozy breakfast that's naturally sweetened, pleasantly creamy, and rich in flavors of caramel and spice.

Ingredients

Units Scale

  • 4 Medjool dates
  • 1 cup rolled oats
  • 2 tablespoons chia seeds
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 2 cups milk
  • 2 tablespoon honey
  • Optional toppings: sliced bananas, chopped nuts, or additional honey for drizzling

Instructions

  1. Prep the dates. Slice them open, remove the pits, and roughly chop.
  2. Assemble the jars of oats. Divide the oats, chia seeds, cinnamon, salt, milk, and honey into two jars. Put the lids of the jars, give them each a good shake, then place them in the fridge to rest overnight.
  3. Enjoy your overnight oats. In the morning, stir the jars, add fresh fruit or nuts if desired, another splash of milk if needed, and enjoy.

Notes

You can prepare your overnight oats up to two nights in advance.

  • Prep Time: 10 minutes
  • Category: Breakfast
  • Cuisine: American

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Sweet Potato and Beet Salad

A roasted sweet potato and beet salad mixed with earthy quinoa, toasted pistachios, creamy gorgonzola, and tangy oranges tossed in a honey mustard dressing. It's a light yet filling meal that's big on flavor and freshness.

plate of beet and sweet potato salad with feta and pistachios

This salad isn't made with traditional leafy greens but roasted root vegetables. The dish's core ingredients are sweet potatoes and beets coated in smoked paprika and thyme and roasted at high heat to bring out their natural sweetness and create delicious caramelization.

🥗 Why You'll Want to Make This Salad

  1. Aside from roasting vegetables, this meal requires minimal prep. Just whisk together a quick dressing, peel some oranges, and simmer some quinoa on the stove. This salad makes for a good weeknight meal when you want a satisfying dinner but are short on time. You could even prep everything in advance and put it together when you're ready to eat.
  2. You'll love this salad's smoky, sweet, and earthy flavors. It's great warm or at room temperature.
  3. While this beet and sweet potato salad would be delicious no matter the time of year, it's a good winter dish for when quality fresh greens aren't as prevalent and citrus and root vegetables are at their prime. It will have you rethinking what makes a salad and appreciating how balancing flavors and textures can make even simple ingredients shine.

For more unique salad ideas, try my Blackened Shrimp Salad, Arugula and Spinach Salad, or Bok Choy with Tofu Salad. For more beet recipes, check out my Beet Broccoli Salad, Mashed Beets, and Beetroot and Feta Tartlets.

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🍠 Ingredients

Here's what you'll need for this beet and sweet potato salad:

ingredients for sweet potato beet salad
  • Beets - Your standard, everyday beet is perfect. But any kind will do. Yes, you will have to peel them, and yeah, they may stain your hands a little. It's worth it, though.
  • Sweet potatoes - I'm a fan of the ones from a local sweet potato farm, but use what you can find in your area.
  • Quinoa - Serves as the base for the salad and adds protein for making this a more filling meal.
  • Roasted pistachios - For a deep nutty flavor and crunch.
  • Mandarin oranges - The perfect bite-sized citrus for tossing in a salad.
  • Gorgonzola cheese - A good crumbly cheese that's not too overpowering yet still adds a bit of sharpness to offset the sweetness of the vegetables.
  • Parsley - Adds a little freshness and green to the top of the salad.
  • Dried thyme and smoked paprika - For seasoning the vegetables for a pleasantly earthy and smoky flavor.

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

📋 Substitutions and Variations

You can swap out many of the ingredients in the salad to use what you may already have on hand or for flavors you prefer better. Like most recipes, consider this a starting point and make it your own.

  • Quinoa - Instead of quinoa, you could try barley, couscous, millet, or rice. Just keep in mind that not all of these may have as much nutritional value and unlike quinoa, they may contain gluten.
  • Gorgonzola - Other blue cheeses, feta cheese, and goat cheese are decent alternatives.
  • Beets - For the beet adverse, try carrots instead. Sweet potatoes are the more essential of the two vegetables to keep.
  • Honey - Make it a maple mustard dressing by swapping the honey for maple syrup.
  • For more protein - Add chickpeas. If you have a can handy, it wouldn't take any extra time to toss them into the mix.
  • Spices - You could certainly mix up the spice and herb selection to change flavors and keep the salad feeling fresh.
  • Pistachios - Good alternatives include sunflower seeds or pumpkin seeds.

🔪 Instructions

sweet potato and beet being peeled

Peel the sweet potatoes and beets and cut into roughly half-inch cubes.

hands tossing sweet potato and beets with spices

Toss vegetables with salt and spices on a baking sheet. Bake in a 400°F oven for 30-35 minutes or until tender.

quinoa being stirred in a pot with water

Rinse the quinoa and add to a small pot. Cover with the water and a pinch of salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until the water is absorbed. Cover and let sit for 5 minutes.

dressing ingredients being whisked together in a bowl

In a small bowl, add the oil, vinegar, mustard, honey, and remaining salt. Whisk until well combined.

oranges being peeled

Peel the oranges, remove any remaining pith (white stuff), and separate them into segments.

cooked quinoa being fluffed in a pot

Fluff the quinoa with a fork after it has sat for 5 minutes.

tray of roasted sweet potatoes and beets

Remove the tray of vegetables from the oven when browned and tender.

a plate of quinoa with roasted vegetables

Assemble your salad, starting with quinoa, then the vegetables, then the remaining ingredients, and dressing. Toss to combine.

Tip: Recipes often suggest roasting whole beets, then peeling and cutting them up afterward. But they'll cook quicker when you cut them into smaller pieces beforehand. I also find it easier to use a peeler and peel them raw rather than rub off the peels later.

🥡 Storage

You can store the prepared salad ingredients in separate containers, though the quinoa and roasted vegetables would be fine together. When ready to eat, assemble the salads on your plate. The quinoa and vegetables are at their best within three days of cooking.

💭 FAQ

Can sweet potatoes be eaten cold?

Cooked sweet potato is a good addition to a cold or room-temperature salad. There's no reason why you can't eat sweet potato cold.

Is it better to roast or boil beets for salad?

Roasting will bring out the sweetness of the beets and add caramelization. Boiled beets may be soggy in a salad and have lost nutrients in the water during boiling.

Why is honey mustard so good?

Good question! The sweetness of honey and the strong, sharp taste of Dijon mustard create a perfect, irresistible flavor balance. The result improves almost anything you put on, especially vegetables in a salad.

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plate of quinoa, sweet potato, beets and dressing

Roasted Sweet Potato and Beet Salad

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No reviews

  • Author: Steve Peters
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

A sweet potato and beet salad mixed with earthy quinoa, toasted pistachios, creamy gorgonzola, and tangy oranges tossed in a honey mustard dressing. A light yet filling meal with plenty of flavor and freshness.

Ingredients

Units Scale
  • 1 pound beets
  • 2 pounds sweet potatoes
  • 6 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 ¼ cups quinoa
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons apple cider vinegar
  • 4 mandarin oranges
  • a small bunch of parsley
  • ½ cup crumbled gorgonzola cheese
  • ¼ cup toasted pistachios

Instructions

  1. Prep the vegetables. Preheat the oven to 400 F. Peel the sweet potatoes and beets, then slice them up into roughly ½ inch cubes. Spread them out on a baking sheet, drizzle over 1 tablespoon of oil, along with ½ teaspoon of salt, 1 teaspoon smoked paprika, and 1 teaspoon dried thyme. Toss to coat everything, then pop the tray in the preheated oven to roast for 30-35 minutes. 
  2. Cook the quinoa. Meanwhile, rinse the quinoa in a fine mesh strainer. Then add to a small pot with 2 ½ cups water and a pinch of salt. Bring to boil, then lower the heat to maintain a gentle simmer. Cook for 15 minutes or until the water is absorbed. Remove from the heat, cover the pot, and let sit 5 more minutes.
  3. Make the dressing and finish prepping. In a small bowl, whisk the remaining 5 tablespoons of olive oil with the mustard, honey, and apple cider vinegar until combined. Peel the oranges and divide into segments. Roughly chop the parsley.
  4. Assemble. Divide the quinoa onto plates. Top each with roasted vegetables, then some of the oranges, gorgonzola, pistachios, and parsley. Drizzle over the dressing and serve.

Notes

Enjoy this salad warm or at room temperature.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salads
  • Method: Roasting

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No Bake Eggnog Cheesecake

This no bake eggnog cheesecake is ideal for those who love sweet holiday desserts but don't enjoy baking. It's easy, effortless, and perfectly imperfect.

Piece of no bake eggnog cheesecake on plates

I haven't made a real cheesecake in years. That last time I did, it was a bit of a fail. But why bother when a no-bake cheesecake is almost just as good? It's nearly the full experience of a cheesecake but without the hassle.

This is the cheesecake for you if:

  • You love the flavor of eggnog.
  • You're not a fan of fussy baking projects.
  • You need a tasty and cheesy holiday treat.
  • You don't care if your dessert looks a little messy.

For more holiday desserts, check out Christmas cream puffs, cranberry white chocolate pie, rugelach cookies, and cranberry gingerbread cake.

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📋Ingredients

Here's everything you need to make this no bake eggnog cheesecake.

ingredients for making an eggnog cheesecake
  • Cream cheese - It wouldn't be cheesecake without cream cheese. You'll want to use the block of cream cheese instead of the whipped variety. Just be sure to let it sit at room temperature to soften before using. I'm a fan of Cabot cream cheese.
  • Gingersnaps - For crumbling up and making into the crust. The light spice of the ginger makes for a good offset to the sweetness of the dairy-rich cheesecake. I'm a fan of Stauffer's gingersnaps. They have an excellent spice and flavor that many lack. If you want a good snacking cookie, they have a great crunch to them, too.
  • Eggnog - The star of the cheesecake and the main source of flavoring. A richly flavored eggnog is what you want to use here. Avoid eggnog-flavored beverages that aren't the real deal. If you can find some from a local dairy farm, even better. While there are non-dairy eggnog options available, I'm not sure how they would work in this recipe, so I can't reccomend them. I've used Organic Valley eggnog in this recipe.
  • Powdered sugar - Blends with the cream cheese and eggnog to make up the cheesecake.
  • Gelatin - A packet of gelatin helps this cake to set. Because it is a no bake type of cheesecake, this helps compensate for the setting that would occur during baking. I often use Knox brand.
  • Butter - Melted butter combines with the crumbled ginger snaps to form the crust.
  • Vanilla, brandy, salt - For flavor. The brandy is optional if you don't have some handy or don't want to include alcohol, though the small amount helps cut some of the sweetness and complements the flavor of the eggnog. I often add a splash of brandy to my eggnog.

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

🍪Substitutions

Gingersnaps - Instead of gingersnaps, you could try graham crackers for the crust. You just want to have an equal amount of crumbs.

Gelatin - I know not everyone wants to use gelatin and I get that. While I haven't tested this recipe with alternatives, here are some ideas for gelatin substitutes. I imagine some of them would work fine.

🥣Instructions

rolling pin crushing gingersnaps

Place the gingersnaps in a bag and crush them into fine crumbs with a rolling pin or heavy bottle.

butter being poured into gingersnap crumbs

Melt the butter and pour into a bowl with the cookie crumbs.

gingersnap crust being pressed into tin

Press the crumbs firmly into the bottom of a 9-inch springform pan.

mixer with cream cheese and sugar

Beat the softened cream cheese and powdered sugar until well blended.

gelatin being dissolved in bowl of water

In a bowl, whisk the gelatin with hot water to dissolve, then add to the mixer and mix to incorporate.

eggnog being poured into stand mixer

Pour the eggnog into the mixer and mix for about 2 minutes to incorporate. Stop and scrape down the sides of the bowl as needed. Add the vanilla and brandy.

cheesecake battering being poured into crust

Pour the cheesecake batter into the pan over the crust. Cover and place in the fridge for at least 4 hours, preferably overnight.

pecans being added to cheesecake

Remove the cheesecake from the pan and top with garnishes, as desired. Keep refrigerated until ready to serve. More on topping ideas below.

🍬Ideas for topping your eggnog cheesecake

There are a variety of ways you can decorate the top of your no bake eggnog cheesecake. use whatever appeals to you or that you have handy. I used a mix of candied pecans, shaved chocolate, and rosemary.

🍳Equipment

Mixer - Not completely essential, but it will make mixing the cheesecake batter much easier than whisking by hand.

Springform pan - Again, it's not entirely necessary, and you can make this cheesecake without a springform pan. But it if you hope to take it out of the pan to serve, it's your best bet. Here are some recommended springform pans from Food Network.

🧊Storage

Store the cheesecake covered with plastic wrap in the fridge for up to four days. It's best enjoyed within a day or two of baking, as the crust can become soggy.

💭Top tips

  • Don't try to shortchange the time the cheesecake needs in the fridge. This cheesecake has a softer consistency. Expect something along the lines of a thick pudding. Don't be concerned that your batter is runny when you pour it into the crust. But that's why you must give it ample time in the fridge to set up as much as possible. It can't be rushed.
  • If using a springform pan, you want to wait to release it (slowly) from the pan until ready to serve. It may lose it's shape after spending some time out of the pan.
  • Keep the cheesecake in the fridge until serving. It's not something that can sit out for any period of time.
  • If the cheesecake comes out a little messy after taking it out of the pan, don't worry. Just run a spatula around the edges to press it back into shape.

👋FAQ

Why did my no bake cheesecake not set?

First, don't expect this cheesecake to set like a traditional cheesecake. Second, did you skip the minimum six hours chilling in the fridge? If so, go put it back and wait. The chilling is what sets this cheesecake.

What is eggnog made of?

Eggnog is a mixture of eggs, milk, heavy cream, and flavorings such as vanilla. There are also cocktails called eggnog, and it is common to add alcohol to eggnog, however, the kind you can buy with dairy products in the grocery store does not contain alcohol.

Can I make this eggnog cheesecake gluten free?

Of course you can. Simply use a gluten free gingersnap.

Can I use another alcohol aside from brandy?

Definitely. Spiced rum, bourbon, or spiced liqueur would all go well with the eggnog flavor in this cheesecake.

🍰Related recipes

Looking for other dessert recipes like this? Try these:

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eggnog cheesecake on a wooden table

No Bake Eggnog Cheesecake

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  • Author: Steve Peters
  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings 1x
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Description

This no bake eggnog cheesecake is ideal for those who love sweet holiday desserts but don't enjoy baking. It's easy, effortless, and perfectly imperfect. 

Ingredients

Units Scale
  • 9 ounces gingersnap cookies
  • 5 tablespoons butter, melted
  • ¼ teaspoon kosher salt
  • 16 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 packet/2.5 teaspoons unflavored gelatin
  • ¼ cup hot water
  • 2 cups eggnog
  • 1 teaspoon vanilla extract
  • ½ ounce brandy (optional)

Instructions

  1. Make the crust. Put the gingersnaps in a plastic bag, seal, then roll a rolling pin or heavy bottle over the top until the cookies are finely crushed. Alternatively, use a food processor. Mix the crumbs with the butter and salt and press into the bottom of a 9-inch springform pan sprayed with baking spray. Use a glass or jar to firmly press them into the bottom of the pan so they are no longer loose.
  2. Make the filling. Using a mixer, beat the softened cream cheese with the powdered sugar until well blended and soft. In a small bowl, dissolve the gelatin in the water. Then pour into the mixer and mix in for a minute or two. Finally, pour in the eggnog, vanilla and brandy and mix for another couple of minutes until everything is well combined.
  3. Assemble and chill. Pour the eggnog cheesecake mixture into the pan over the crust. Use a spatula to spread evenly. Cover with plastic wrap and place in the fridge for at least six hours, but overnight is even better.
  4. Top and serve. Top the cheesecake with your desired toppings (see suggestions above). When ready to serve, carefully remove the outer ring of the pan and cut into pieces.

Notes

Chilling is essential to the success of this recipe. Do not skip it.

The brandy is optional. You can also substitute it for spiced rum or bourbon.

This cheesecake will not be perfect and that's ok. Simply use a spatula to get it back into shape if it spreads after releasing from the pan. And cover any imperfections with your toppings.

  • Prep Time: 30 minutes
  • Chilling time: 6 hours (or more)
  • Category: Desserts
  • Method: Mixing
  • Cuisine: American

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Eggplant Florentine

Eggplant Florentine is a delicious and comforting vegetarian dish that combines crisp slices of pan-fried eggplant with the creamy richness of a spinach and ricotta filling and a quick tomato sauce. It's perfect on its own or served with a side of pasta.

two dishes of eggplant florentine with basil

I love eggplant parmesan, but often, it's greasy and dense when I order it in restaurants. That's why I like to make my own. If you haven't already, check out my recipe for eggplant parm steaks with a unique crunchy coating that hits the spot.

But I wanted to change things a little in this recipe and make a hybrid dish that's part eggplant parm and part lasagna. I did this by layering pieces of crispy pan-fried eggplant with a lemony ricotta and spinach filling, and a super fast tomato sauce. It's fresh, cheesy, and satisfying without feeling heavy. I call this Eggplant Florentine, though other recipes I've found make the dish as more of a casserole.

If you're wondering what makes this Florentine or a dish in the style of Florence, that's a good question. Generally, this name refers to certain ingredients; often, as is the case here, it's spinach and creamy cheese. Will you find this dish when you visit Florence? No, probably not. But who knows? There is no shortage of good food in Italy.

If you enjoy cooking eggplant, you'll also want to check out my air fryer eggplant fries and ratatouille recipes. For more tasty vegetarian dishes, try my Orange Pan Fried Tempeh and Asparagus, Artichoke Pesto Pasta, and Pasta and Peas with Mint Pistachio Pesto.

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🍆Ingredients

Here's everything you need to make grilled spaghetti squash with meat sauce.

ingredients for making eggplant florentine

INGREDIENT NOTES:

  • Eggplant - Medium-sized Italian eggplants are ideal. The Japanese variety won't work well here as they're too thin. Look for firm, fresh eggplant that will hold up well to slicing and frying.
  • Tomatoes - If you have fresh tomatoes to make the sauce, great. If not, use canned whole plum tomatoes that you can smash with a spoon.
  • Spinach - An essential ingredient that makes the dish Florentine. Baby spinach with small stems is ideal. Otherwise, remove any big stems from regular spinach before cooking.
  • Ricotta - A good quality, creamy ricotta cheese will make the best filling.

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

🔪Instructions

There are a few steps to making this Eggplant Florentine. But they're all easy enough and well worth your time and effort.

sliced eggplant and other ingredients being prepped on a cutting board

Prep the ingredients. Slice the eggplant into ½ inch pieces, thinly slice the mozzarella, zest the lemon, finely chop the garlic, and roughly tear the basil. Preheat the oven to 200 degrees F.

dipping eggplant slices in egg and breadcrumbs

Bread the eggplant. Beat the eggs with a splash of water in one dish. In another, add the flour. In a third, combine the breadcrumbs, ½ teaspoon of salt, a few grinds of pepper, and oregano. Using a fork, dip each piece of eggplant into the flour, the egg, and then the breading, shaking off any excess in between. Repeat with all of the eggplant slices.

slices of breaded eggplant frying in a pan

Fry the eggplant. Heat 2 tablespoons of olive oil in a pan over medium-low heat. When hot, place several pieces of eggplant, without crowding, and cook for 2-3 minutes until browned. Flip and cook another 2 minutes until browned on the second side.

slices of fried eggplant on a rack in a baking sheet

Place the fried eggplant slices on a rack set on a baking sheet. Repeat the frying process with the remaining slices, adding them to the tray as you go. Keep the tray in the oven to keep warm as you prep the other ingredients.

garlic and red pepper cooking in a small pan with olive oil

Make the sauce. Heat the remaining 2 tablespoons of olive oil in a small saucepan. Add the garlic and red pepper flakes and cook for 1 minute.

tomato sauce in a small pan with basil being added

Add the tomatoes, crushing them with your hands, and a half teaspoon of salt. Bring to a gentle simmer for 10 minutes before stirring in the basil. You can cook the spinach while you wait.

wilting spinach in a pan with tongs

Make the filling. Wipe out the pan you used to cook the eggplant. Add the spinach, along with a splash of water. Cook 3-4 minutes, stirring, until completely wilted down.

ricotta and spinach in a pan being stirred

Stir the ricotta, parmesan, and lemon zest into the spinach until combined.

tomato sauce being spooned onto fried eggplant slices

Assemble. Spoon sauce onto a third of the eggplant slices.

fried eggplant slices with cheese

Then, top the sauce with the ricotta mixture.

eggplant on tray with sauce

Top each of the cheese-covered slices with another piece of eggplant. Then, cover each with some more sauce.

ricotta being spooned on eggplant slices

Now, spoon the remainder of the ricotta over the sauce.

tray with eggplant florentine

Top with the remaining slices of eggplant and another spoonful of sauce.

mozzarella slices on eggplant

Place a thin slice of the mozzarella on top of each eggplant stack. Then place the tray under your oven's broiler to melt and lightly brown the cheese. Serve immediately.

🍅Substitutions and Variations

  • Gluten-free - Swap out gluten-free breadcrumbs for the panko and your preferred gluten-free flour instead of the all-purpose.
  • Crushed tomatoes - If you'd rather use pre-crushed tomatoes, that's fine. I like the chunky texture you get when crushing them yourself. Use about 2 cups worth of crushed in place of the whole tomatoes or a 14.5-ounce can.

🍳Equipment

Non-stick pan - A non-stick pan will make pan frying the eggplant easier. It'll prevent you from using a ton of oil and keep the eggplant from sticking. If you don't have a non-stick pan, no problem. Just expect to add more oil as the eggplant cooks. This is the non-stick pan I currently use and recommend.

Cooling rack - Placing the fried eggplant slices on a cooling rack after frying will help keep them crispy. It's helpful if you have one, but it's not essential.

🥡Storage

Store any leftovers in an air-tight container in the fridge for up to three days. No matter how you reheat the dish, the eggplant won't be as crisp as the day you make it.

🥘Top tip

I repeat myself, but my top tip for this Eggplant Florentine is to cook the eggplant in a non-stick skillet. It makes such a difference. Not only does the eggplant keep all of the coating on, but it also means you can use significantly less oil to cook the eggplant. It produces a lighter, tastier result that I can't recommend enough.

📜FAQ

Do I need to salt eggplant before cooking?

Salting eggplant and letting it before cooking draws out some of the eggplant's moisture, and some say, it's bitterness as well. But I never bother anymore. I don't think it makes that much of a difference for the 30+ extra minutes it takes for this step, and I've never found my eggplant dishes bitter. Most people seem to agree.

Should eggplant be peeled before cooking?

It's up to personal preference. In a dish like this Eggplant Florentine, each piece of eggplant has just a thin piece of skin. This softens during cooking and is easy to eat. But if you prefer not to have skin, or have older and tougher looking eggplant, go ahead and peel it first.

Is it okay to eat eggplant that is brown inside?

Like apples, eggplant flesh can brown quickly once sliced. If your eggplant is going to sit for a while after cutting, you can toss it with a little lemon juice to prevent the browning. But if your eggplant is soft, brown, and looks spoiled, that's a different story. It's gone bad on you. Prevent this by buying firm, fresh eggplants, storing them in the fridge, and using themw within a week.

🥗Pairing

Looking for other recipes to pair with this one? Try these:

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📖 Recipe

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eggplant florentine in dish with fork

Eggplant Florentine

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  • Author: Steve Peters
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

Eggplant Florentine is a delicious and comforting vegetarian dish that combines crisp slices of pan-fried eggplant with the creamy richness of a spinach and ricotta filling and a quick tomato sauce.

Ingredients

Units Scale
  • 2 medium eggplant
  • 4 ounces mozzarella cheese
  • 2 cloves garlic
  • ¼ cup fresh basil leaves
  • 1 lemon
  • 2 eggs
  • ½ cup flour
  • 1 cup breadcrumbs
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ¼ cup olive oil, plus more as needed
  • ¼ teaspoon red pepper flakes
  • 1 14.5 ounces can of whole peeled tomatoes or 5-6 fresh plum tomatoes
  • 5 ounces baby spinach
  • 2 cups ricotta cheese
  • ¼ cup grated parmesan cheese

Instructions

  1. Prep the ingredients. Slice the eggplant into ½ inch pieces, thinly slice the mozzarella, zest the lemon, finely chop the garlic, and roughly tear the basil. Preheat the oven to 200 degrees F.
  2. Bread the eggplant. In a dish, beat the eggs with a splash of water. In another dish, add the flour. In a third, combine the breadcrumbs, ½ teaspoon of salt, a few grinds of black pepper, and oregano. Using a fork, dip each piece of eggplant into the flour, the egg, and the breading, shaking off any excess in between. Repeat with all of the eggplant slices.
  3. Fry the eggplant. Heat 2 tablespoons of olive oil in a non-stick pan over medium-low heat. When hot, place several pieces of eggplant without crowding, and cook for 2-3 minutes until browned. Flip the slices over and cook another 2 minutes until browned on the second side. Use more oil, as necessary.
  4. Keep cooking the eggplant. Place the fried eggplant slices on a rack set on a baking sheet. Repeat the frying process with the remaining slices, adding them to the tray as you go. Put the tray in the oven to keep warm as you prep the other ingredients.
  5. Make the sauce. Heat the remaining 2 tablespoons of olive oil in a small saucepan. Add the garlic and red pepper flakes and cook for 1 minute. Add the tomatoes, crushing them with your hands if whole, and a ½ teaspoon of salt. Bring to a gentle simmer for 10 minutes before stirring in the basil. Cook the spinach while you wait. 
  6. Make the filling. Wipe out the pan you used to cook the eggplant. Add the spinach, along with a splash of water. Cook for 3-4 minutes, stirring, until completely wilted down. Stir the ricotta, parmesan, and lemon zest into the spinach until combined.
  7. Assemble. Spoon sauce onto a third of the eggplant slices. Then, top the sauce with some of the ricotta mixture. Top each of the slices with another piece of eggplant. Then, cover each with some more sauce. Now, spoon the remainder of the ricotta over the sauce. Top with the remaining slices of eggplant and another spoonful of sauce.
  8. Serve. Place a thin slice of the mozzarella on top of each eggplant stack. Then, place the tray under your oven's broiler to melt and lightly brown the cheese. Serve immediately.

Notes

Crushed or diced tomatoes may be used in place of the whole tomatoes.

Shredded mozzarella also works.

  • Prep Time: 20 minutes
  • Cook Time: 30
  • Category: Main dishes
  • Method: Pan frying
  • Cuisine: Italian

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🥗Related

Looking for other recipes like this one? Try these:

Watermelon Basil Cocktail

In this simple and tasty watermelon basil cocktail, watermelon and basil are blended into a puree and combined with vodka, honey, and lime juice for a fresh and herby beverage that tastes like a warm summer's day.

martini glasses with watermelon basil cocktail with watermelon pieces and basil leaves to the side

Do you ever find yourself with too much watermelon? I seem to only buy them for get-togethers and then forget to actually cut them up and serve them. Then I end up with more watermelon than I can possibly eat before the quality quickly goes downhill.

I've appreciated seeing smaller watermelons more widely available this summer, especially from local farmers. I feel like I can cut into them at any time and I don't have to save them for a particular occasion. The smaller ones seem to have fewer seeds, too.

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But if you find yourself with more watermelon than you can possibly use, try cutting it up and pureeing it in your blender to make popsicles and drinks, like in this watermelon basil cocktail. It's a good way to pair the fruit up with other flavors. Watermelon can be a bit bland sometimes and benefits from some flavor enhancements.

If you like fresh drinks with unique flavor profiles, you'll want to also check out my recipes for Creamy Carrot Cocktail, Blueberry Lavender Lemonade, Ginger Rhubarb Gin Cocktail, Pomegranate Rosemary Cocktail, and Lilac Tea.

🍉Ingredients

Here's everything you need for this five ingredient cocktail.

watermelon, a bottle of barr hill vodka, a bottle of lime juice, honey, and fresh basil in a glass
  • Watermelon - Fresh watermelon is the star of the show in this cocktail. Any variety of watermelon is fine, though a seedless one will make it easier. If you can, buy yourself a whole watermelon. The precut options in grocery stores are much more expensive compared to the amount of watermelon you get. Pick a watermelon that's uniform in size and that is dark and dull in color. Avoid ones with white spots, that are shiny, or elongated. These are indications of watery, unripe, or less flavorful watermelons. If you have a watermelon with seeds, no problem. Just remove them before pureeing.
  • Basil leaves - Fresh basil leaves add the herby notes to the drink. Only fresh basil will work in this drink recipe. Please don't attempt it with dried basil.
  • Vodka - I love Bar Hill's vodka which is distilled from raw honey. Not only is it tasty, it's made locally in Vermont. You can use your favorite vodka in this cocktail.
  • Lime juice - Fresh lime juice is always best, but if that's not handy (I swear I never have a lime when I need one), a high-quality bottled lime juice, such as Santa Cruz's organic lime juice, is a good choice.
  • Honey - Just a touch of honey for some sweetness, as watermelon juice tends not to be overly sweet on its own.
  • Sugar - Optional, but I find this cocktail even more enjoyable when the rim is lined with sugar.

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

🧂Substitutions & Variations

  • Basil - Instead of basil, this watermelon cocktail would also be good made with fresh mint. Mint and watermelon are a common pairing in summer salads.
  • Gin - I've also made this cocktail with gin instead of vodka and think the citrus and herbal notes of most gin work just as well here.
  • Honey - If honey isn't handy, try using 1 ounce of simple syrup instead.
  • Salt rim - If you prefer less sweetness and want to still line the rim of your glass, use a salt with a large crystal, such as kosher salt.
  • Mocktail version - Skip the vodka by replacing it with additional watermelon puree and/or a splash of club soda or ginger beer.
  • Frozen basil watermelon cocktail - When pureeing the watermelon and basil in the first step, add the remaining cocktail ingredients to the blender along with a cup of ice. Blend until smooth. Add more ice or more liquid, if needed, to adjust the consistency.

🔪Instructions

watermelon on a cutting board cut into cubes with a large knife

Cut the watermelon into cubes, removing any seeds in the process.

a blender with watermelon and basil inside

Add the watermelon pieces to a blender or food processor with the basil.

vodka being poured into a cocktail shaker

Add 6 ounces of the watermelon puree, along with the vodka and lime juice to the shaker.

honey being poured into a cocktail shaker

Add the honey, and stir well to combine before adding the ice.

ice being poured into a cocktail shaker

Fill the shaker most of the way up with ice.

cocktail shaker being shaked

Shake well for 20 seconds.

martini glass with salt on the rim

If desired, brush the outside rim of a glass with lime juice and roll in a small plate of sugar.

watermelon basil cocktail being strained into a martini glass

Give the cocktail another shake and strain it into the prepared glass. Garnish with a piece of watermelon and a basil leaf or two.

Hint: This watermelon basil cocktail is best served well chilled. Make sure you shake it well to get it as cold as possible. And if you can pop your glasses into the freezer in advance, that will help to keep the drink cold as you sip.

🍸Equipment

Blender or food processor - Necessary to create a smooth watermelon basil puree.

Cocktail shaker - This is the easiest way to shake up a cocktail before serving. Alternatively, a large mason jar with a lid will also work.

Martini glass - The glass I like to use to serve this cocktail. Though, you can just use what you have. Check out your local Goodwill if you're looking for cocktail glasses on the cheap. It's what I do.

🍯Top tip

It may seem odd, but stirring the cocktail ingredients before shaking will help to combine the honey into the liquids. Otherwise, when you add the honey to the ice, it may just stick to the ice and not mix into the drink.

💭FAQ

What alcohol goes well with watermelon?

Vodka, gin, and tequila all pair well with watermelon. For this recipe, I suggest vodka, though gin would also be good.

What flavor mixes well with watermelon?

Watermelon pairs well with many flavors, including basil, honey, and lime juice, which is why I used them in this cocktail. Other flavors to try with watermelon are mint, lemon, cucumber, coconut, salty cheeses, and spices like cayenne and chili powder.

How do you intensify watermelon flavor?

Both salt and sugar have the ability to bring out more flavor in watermelon. Add either to the rim of your cocktail glass before serving to help intensify the watermelon flavor in the drink.

🥗Pairing

Try serving these dishes with this watermelon basil cocktail:

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📖 Recipe

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watermelon basil vodka cocktail in a martini glass with basil and watermelon garnish

Watermelon Basil Cocktail

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5 from 1 review

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

Description

In this simple and tasty watermelon basil cocktail, watermelon and basil are blended into a puree and combined with vodka, honey, and lime juice for a fresh and herby beverage that tastes like a warm summer's day.

Ingredients

Units Scale
  • 1 cup watermelon
  • 4-6 basil leaves
  • 2 ounces vodka
  • 1 ½ ounces lime juice
  • 1 tablespoon honey
  • 1 cup ice cubes
  • 1 tablespoon sugar

Instructions

  1. Make the watermelon basil puree. Cut the watermelon into cubes and remove any seeds. Add to a blender along with the basil and blend until smooth. Start with 4 leaves of basil, taste after pureeing, and add more and puree again, if desired.
  2. Combine the cocktail ingredients. Pour 6 ounces of the puree into a cocktail shaker, along with 2 ounces of vodka, 1 ounce of lime juice, and 1 tablespoon of honey. Stir with a tall spoon until combined.
  3. Make the drink. Add the ice to your shaker, put on the top, and shake well for about 20 seconds.
  4. Make the cocktail glass rim. Brush the outside edge of your glass with the remaining ½ ounce of lime juice. Put the sugar on a small plate and roll the edge of the glass in the sugar to coat.
  5. Strain and serve. Give the cocktail another few shakes and strain into the prepared glass. Serve with a garnish of a couple of basil leaves and a small piece of watermelon.

Notes

Stirring the ingredients before shaking with ice will help blend the honey into the cocktail. 

You can likely fill two martini glasses with this drink, though I consider it just one serving.

If you have the time, chill your glasses in the freezer in advance so you can serve an extra cold cocktail.

  • Prep Time: 10 minutes
  • Category: Drinks
  • Method: Shaking
  • Cuisine: American

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Leave a comment below and share your thoughts!

🍹Related Recipes

Looking for other recipes like this? Try these:

Grilled Spaghetti Squash with Meat Sauce

If you've ever been disappointed by the texture and flavor of spaghetti squash, this Grilled Spaghetti Squash with Meat Sauce is for you. Tender squash noodles are gently charred on the grill and then topped with a rich tomato-based meat sauce for a satisfying and tasty meal.

a plate of spaghetti squash topped with meat sauce and basil leaves

I love winter squash. There are so many varieties and they're all unique. I appreciate how they store for a good long while and that there are limitless ways to cook them. They're one of my favorite vegetables to grow in the garden. (If my plants weren't always prone to bugs and disease, they'd be my favorite.)

But I have to admit that I've always been on the fence when it comes to spaghetti squash.

Spaghetti squash is one of those foods that is truly unsatisfying when not prepared just right. I've made several recipes and tried many techniques where the squash turns out bland or watery and it's a big disappointment. I don't know how many times I've attempted to create spaghetti noodles and ended up with sad squash shreds instead.

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The good news is that I think I've finally figured it all out with this grilled spaghetti squash with meat sauce.

Here's why this recipe works so well:

  • Grilling the squash adds a pleasant, lightly charred flavor while also preventing a mushy texture.
  • Slicing the squash in rounds helps keep the squash's long noodle structure intact.
  • Topping the squash with a meat sauce adds substance and creates a satisfying meal without the need for cooking side dishes.

Bonus: If you eat a gluten-free diet, then this recipe is a great meal for you.

But if you're looking for other squash recipes, check out

📋Ingredients

Here's everything you need to make grilled spaghetti squash with meat sauce.

squash, meat, tomatoes, herbs, and other ingredients for making the meal

INGREDIENT NOTES:

  • Spaghetti squash - Look for firm, heavy, yellow squashes free of bruises. You'll need about five pounds worth to make this recipe, which is about two small or one medium-sized squash. Those are baby spaghetti squash in the photo, so I used a few.
  • Ground meat - The meat sauce can be made with ground beef, turkey, chicken, or pork. Go with whatever you have or prefer to use.
  • Rosemary - Seasoning the squash with freshly chopped rosemary makes the dish even better. If you don't have fresh rosemary, finely chopped dried rosemary is fine.
  • Red wine - I always like to add a little wine to my sauces. But if that's not your thing, or wine isn't handy, feel free to leave it out.

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

🌶Substitutions and Variations

  • Spaghetti Squash - While you can often use winter squash interchangeably in recipes, this is not one of them. The goal is to get that noodle texture that's unique to spaghetti squash. I don't know of another winter squash that could serve as a substitute.
  • Herbs- In place of rosemary, you could try thyme or sage. Instead of dried oregano in the sauce, you can use a dried Italian spice blend.
  • Spicy - Add some spice to the sauce by adding in ½ teaspoon of red pepper flakes when cooking the onions.

🔪Instructions

This is a good recipe to cook with a friend. One person can keep an eye on the squash out by the grill, while the other makes the sauce. Or if it's just you, and you have one of those side burners on your grill, you could make the sauce in a pan right there.

Another idea is to either cook the squash or make the sauce in advance so that you only have one task to worry about at a time.

sliced spaghetti squash on a cutting board with a knife

Slice your spaghetti squash into ½-inch rounds.

slices of spaghetti squash on a cutting board with seeds being scooped out

Use a spoon to scoop out the seeds from the center of the slices. Preheat your grill.

onions, garlic, and rosemary chopped on a cutting board

Chop the onion. Mince the garlic and fresh rosemary.

sliced spaghetti squash being brushed with olive oil

Brush the squash with olive oil and sprinkle with salt and rosemary.

slices of grilled spaghetti squash on a baking sheet

Grill the squash over a medium-low flame, for about 20 minutes or until tender but not too soft. Flip every 5 minutes to prevent burning.

onions cooking in a pan

Meanwhile, saute the onions for 8-10 minutes in olive oil until golden.

ground meat and spices cooking in a pan for the meat sauce

Add the meat, oregano, garlic, and salt. Break up the meat with a spoon and cook for 5 or minutes until browned.

red wine being added to a pan with ground meat

Add the red wine, turn up the heat, and cook for 2 minutes.

crushed tomatoes being poured into a pan with ground meat

Pour in the crushed tomatoes.

meat sauce cooking in a pan for serving with spaghetti squash

Gently simmer until reduced by about a third and the sauce has thickened.

grilled slices of spaghetti squash on a tray with the skin being removed with a fork

Use a fork to separate the skins from the squash.

grilled spaghetti squash noodle on a plate with basil leaves

Gently break up the squash into noodles and serve topped with the meat sauce, cheese, and some torn basil leaves.

Hint: Don't overcook the spaghetti squash. Doing so will result in those mushy, watery noodles we were looking to avoid in the first place.

🌡️Top Tip

The whole goal of this recipe is to get those nice squash strands that remind us of spaghetti, hence the name. These squash strands grow in a circular pattern around the inside of the squash from the top to the bottom.

That's why it's so important to slice the squash in slices across or width-wise in order to keep the strands intact. Slicing the squash from top to bottom will essentially cut those noodles in half.

♨️Equipment

As the name of this recipe implies and the instructions will tell you, you need a grill to make grilled spaghetti squash. Either a gas or charcoal grill is fine.

That said, if you don't have a grill, you can use a grill pan instead. This is the grill pan and Dutch oven combo that I love from Misen.

And if you have neither a grill nor a grill pan, the next best way to prepare the spaghetti squash would be to roast the slices in a single layer on a baking sheet lined with a metal cooling rack. That way, air will circulate around the squash and not pool up underneath. Roast at 425 degrees F until tender.

🥡Storage

For best quality, store the squash and sauce in separate airtight containers. Reheat before serving and topping with cheese and basil. Enjoy within 4-5 days.

💭FAQ

How do you keep spaghetti squash from getting soggy?

The best way to prevent spaghetti squash from getting soggy is to avoid overcooking it. You want it to be tender, but not soft. Also, use a cooking method, like grilling, that uses dry heat, such as grilling or roasting.

What meat goes with spaghetti squash?

Any meat will go well with spaghetti squash, as the squash itself doesn't have a prominent flavor. With spaghetti squash, it's all about the texture, how you season the squash, and how you cook it.

Does spaghetti squash fill you up?

On its own, no spaghetti squash will not be filling. That's why it's a great ingredient to use as part of a larger meal, like how we pair it with a hearty meat sauce in this recipe.

Pairing

Try these recipes along with this grilled spaghetti squash:

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📖 Recipe

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a plate of spaghetti squash topped with a meat sauce, cheese, and basil

Grilled Spaghetti Squash with Meat Sauce

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No reviews

  • Author: Steve Peters
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Tender squash noodles are gently charred on the grill and then topped with a rich tomato-based meat sauce for a satisfying and tasty meal.

Ingredients

Units Scale
  • 5 pounds spaghetti squash
  • 1 medium onion
  • 2 garlic cloves
  • 1 sprig of fresh rosemary
  • 1 ½ teaspoons kosher salt
  • 4 tablespoons olive oil
  • 1 pound ground beef, turkey, or chicken
  • 1 teaspoon dried oregano
  • ¼ cup red wine
  • 28 ounces crushed tomatoes
  • a handful of fresh basil leaves, roughly torn
  • ½ cup shredded Parmesan cheese

Instructions

  1. Carefully slice your spaghetti squash into ½-inch rounds across the width of the squash. Discard the top and bottom pieces. Use a spoon to scoop out the seeds from the center of the slices. Preheat your grill with a medium flame.
  2. Chop the onion. Mince the garlic and fresh rosemary. Brush the squash with half of the olive oil and sprinkle with 1 teaspoon of salt and the chopped rosemary.
  3. Grill the squash over a medium-low flame, for about 20 minutes or until tender but not overly soft. Flip every 5 minutes during cooking to prevent burning.
  4. Meanwhile, in a large pan, saute the onions in the remaining 2 tablespoons of oil until golden, about 8 minutes. Add the meat, oregano, garlic, and salt. Break up the meat with a spoon and cook for 5 or so minutes until browned. 
  5. Add the red wine, turn up the heat, and cook for 2 minutes. Pour in the crushed tomatoes and gently simmer over low heat until reduced by about a third and the sauce has thickened.
  6. Use a fork to separate the skins from the cooked squash slices. You'll want to let the slices cool slightly after taking them off the grill so they're easy to handle. Gently break up the squash slices into noodles and serve topped with the meat sauce, cheese, and some torn basil leaves.

Notes

Keep an eye on the squash while it's on the grill. You don't want to let it burn or overcook to the point of being mushy. Stab it with a fork every once in a while to gauge its doneness. You want it tender, but not overly soft.

Feel free to skip the wine if you don't have it or don't drink wine.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dishes
  • Method: Grilling
  • Cuisine: Italian

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Leave a comment below and share your thoughts!

Looking for more recipes like this one? Try these: