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Spring Recipes

I love spring and cooking in the spring is a great way to liven up your dishes and break out of your meal rut. Spring brings new ingredients to try, including fresh asparagus, citrus, strawberries, and more. I love creating new recipes to try each spring to awaken the tastebuds.

Easy Blueberry Banana Cottage Cheese Muffins

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These Easy Blueberry Banana Cottage Cheese Muffins are the perfect quick breakfast with a boost of protein! 

Seven blueberry banana muffins are placed on a cooling rack, surrounded by sprigs of purple flowers. In the background, a blue bowl filled with blueberries and a striped cloth add to the delightful scene.

Breakfast used to be my favorite meal of the day until my kids had to get to school at a certain time. Now, my mornings are full of chaos, and getting everyone to eat a healthy breakfast is hard! I was inspired to make a muffin recipe that wasn’t full of sugar like typical banana muffins. The secret ingredient is cottage cheese to make a protein rich, tasty, and naturally sweet quick breakfast! 

Looking for more make-ahead breakfast options? Try this Sweet Potato and Chorizo Breakfast Casserole. This filling breakfast is made with simple and real ingredients. Meal prep this casserole to have a hearty breakfast all week. Or try these Mini Mushroom and Spinach Egg Bites. This is another great recipe to meal prep and reheat for busy on-the-go mornings! 

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Why You’ll Love This Recipe

  • No added sugar! These cottage cheese muffins are sweetened with a little maple syrup, bananas, and blueberries. 
  • Protein rich! Each muffin has 6 grams of protein. Pair these with eggs or grab two muffins for a complete breakfast. 
  • Easy to make. These muffins are mixed in a blender and a large mixing bowl and then baked! They come together in less than 10 minutes. 

Ingredients

Grab these simple ingredients to make these delicious muffins! 

Top-down view of a table showcasing ingredients for blueberry banana cottage cheese muffins, featuring bananas, blueberries, cottage cheese, all-purpose and whole wheat flour, protein powder, melted butter, eggs, vanilla extract, maple syrup, baking soda and powder, and a pinch of salt.
  • Ripe bananas are used to add a natural sweetness and moisture to the muffins. 
  • Cottage cheese adds a kick of protein and keeps the muffins moist. 
  • Melted unsalted butter and vanilla extract add a richness and sweet taste. 
  • Large eggs are used to bind the muffins together and give them stability. 
  • Whole wheat flour, baking powder, baking soda, and salt are combined to create a light, soft muffin. 
  • Vanilla protein powder gives the muffins a sweet taste and extra protein. 
  • Blueberries are tossed with all-purpose flour to give the muffins a sweet taste and extra antioxidants. 

Exact measurements can be found in the below recipe card. 

Variations

  • Low-fat cottage cheese can be used in place of regular cottage cheese for a lighter muffin.
  • All-purpose white flour can be in place of the whole wheat flour. 
  • Replace the melted butter with melted coconut oil. 
  • Replace the protein powder with 1/2 cup of flour. 
  • The maple syrup can be replaced with brown sugar. 
  • For a heartier muffin with extra fiber, replace the whole wheat flour with 1 cup of quick oats. 

Mix-In Ideas

If you want to ditch the blueberries, try one of these tasty options: 

  • Semi-sweet chocolate chips 
  • Sliced strawberries, raspberries, or blackberries
  • Chopped pecans or walnuts 
  • Diced apples or pears 
  • Shredded coconut 

Equipment

  • High speed blender. Here is the Ninja blender that I have used for years! 
  • Large bowl 
  • Muffin tin
  • Muffin liners 

Step-by-Step Instructions

A blender filled blended cottage cheese and bananas stands on a countertop. Next to it, there's a small white bowl with dark berries and a blue patterned dish with a bit of cream. A green plant adds freshness in the background, hinting at homemade cottage cheese muffins.

Step 1: Add the ripe bananas, cottage cheese, eggs, melted butter, and vanilla extract to a blender. Blend on high for a minute until smooth.

A person is whisking flour in a stainless steel mixing bowl, preparing the batter for delicious blueberry banana muffins. The bowl contains a light brown flour mixture. A striped blue and white cloth is partially visible on the side, hinting at a cozy baking session in progress.

Step 2: To a large mixing bowl, add the whole wheat flour, protein powder, baking soda, baking powder, and salt. Whisk together. 

A metal mixing bowl containing blueberry banana muffin batter with visible blueberries rests on a blue and white striped cloth.

Step 3:  Add the liquid ingredients to the dry ingredients and stir until fully combined.

A bowl of blueberries rests on a white surface as a hand sprinkles flour from a small blue and white bowl, hinting at the preparation of blueberry banana cottage cheese muffins. To the left, a blue and white striped cloth peeks into view.

Step 4: Toss the blueberries with 1 teaspoon of all-purpose flour. 

A muffin tray filled with twelve blueberry banana muffins in pink liners. The rustic muffins boast visible blueberries and texture. A blue and white striped cloth is partially visible in the background, hinting at a cozy kitchen setting.

Step 5: Fold in the blueberries. Fill the muffin cups with the muffin batter about 3/4 full.

Close-up of a muffin tray with four freshly baked blueberry banana muffins, their rustic texture inviting a taste. Scattered blueberries and sprigs of purple flowers add to the charm, with some muffins slightly tilted, revealing hints of cottage cheese within.

Step 6: Bake at 325 degrees Fahrenheit for 22-25 minutes until the tops are golden brown. 

Storage

Let muffins come to room temperature. Store leftover muffins refrigerated in an airtight container for up to 5 days. Reheat in the microwave for 10 seconds.

Freeze muffins in a freezer-safe bag or individually wrapped. Thaw on the counter top for 1-2 hours or thaw in the microwave for 20-30 seconds. 

Top tip

Be sure to generously spray the muffin liners with non-stick cooking spray to prevent sticking.

Use an ice cream scoop or measuring cup to fill the muffin tins. This will ensure that the muffins are evenly sized. 

FAQ

How can I make these muffins gluten-free?

Make these cottage cheese banana muffins gluten-free by replacing the whole wheat flour with gluten-free flour at a one-to-one ratio. You can also substitute one cup of quick oats for the flour. You will also need to make sure that the protein powder you use is gluten-free. 

Do cottage cheese muffins need to be refrigerated?

Yes, because of the dairy in the muffins, cottage cheese muffins should be refrigerated in order to ensure freshness. When ready to eat the muffins, microwave for 10-15 seconds and enjoy. 

Help! I don’t have a high-speed blender. Can I still make these muffins?

If you do not have a high speed blender, you can mix the wet ingredients together with a food processor or with a stand mixer on high speed. 

Looking for easy breakfast recipes? Try one of these:

Pairing

These are my favorite coffee drinks to pair with banana cottage cheese muffins:

Seven blueberry banana muffins on a wire cooling rack, surrounded by purple flowers. A small blue bowl filled with fresh blueberries is in the background. The golden-brown muffins are studded with visible blueberries, creating a delicious fusion of flavors and textures.
Print Recipe

Easy Blueberry Banana Cottage Cheese Muffins

These Easy Blueberry Banana Cottage Cheese Muffins are the perfect quick breakfast with a boost of protein! 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 15
Calories: 111kcal
Author: Lynne Kenton

Equipment

  • High Speed Blender
  • Large Mixing Bowl
  • Muffin Tin
  • Muffin Liners

Ingredients

  • 2 Bananas ripe
  • 1 cup Cottage Cheese
  • 2 Eggs
  • 1/4 cup Maple Syrup
  • 2 tablespoons Unsalted Butter melted
  • 1 tablespoon Vanilla Extract
  • 1 1/4 cups Whole Wheat Flour
  • 1 scoop Vanilla Protein Powder
  • 1 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 3/4 cup Frozen Blueberries
  • 1 teaspoon All-Purpose Flour

Instructions

  • Preheat oven to 325 degrees Fahrenheit. Line a muffin pan with muffin liners and spray with cooking spray.
  • Add the bananas, cottage cheese, eggs, maple syrup, melted butter and vanilla extract to a blender. Blend until smooth, about 1 minute.
  • In a large bowl, whisk together the flour, vanilla protein powder, baking powder, baking soda and salt.
  • Pour the cottage cheese mixture into the dry ingredients. Stir until just combined.
  • Toss the blueberries with the 1 teaspoon of flour.
  • Fold the blueberries into the mixture.
  • Fill each muffin cup 3/4 full. Bake for 25 minutes.

Nutrition

Serving: 15g | Calories: 111kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 169mg | Potassium: 142mg | Fiber: 2g | Sugar: 6g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

3 Ingredient Strawberry Cold Foam (Cold Coffee Topping)

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This 3 Ingredient Strawberry Cold Foam (Cold Coffee Topping) is a simple recipe to make a coffee shop worthy drink at home! Made with just 3 ingredients, you can have a delicious strawberry iced coffee drink in less than 5 minutes. 

Cold coffee topped with cold foam and garnished with fresh strawberries.

It is summertime, and it is hot out! Like most people, the heat makes me switch up my hot coffee to a cold coffee option. I love grabbing an iced coffee or a cold brew from my favorite coffee shop and having them topped with cold foam. After spending all summer drinking cold foam, I knew that I needed to learn to make it at home. 

Want another cold foam recipe, try this delicious Peanut Butter Cold Foam. This recipe is one of my most popular, and I love making it on summer Saturday mornings. If you are all about the strawberry coffee flavor, try this Iced Strawberry Mocha Macchiato. The layered look of this cold coffee drink makes it, almost, too pretty to drink! 

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Why You’ll Love This Recipe

  • It requires only 3 ingredients! These simple ingredients are pantry staples. 
  • It takes less than 5 minutes to make this simple cold foam that will elevate your morning coffee. 
  • The strawberry-infused foam will taste like sweet summer as you sip! 

What is Cold Foam?

Cold Foam is a creamy, dairy topping for cold drinks. This frothy topping is the equivalent of the steamed milk that is used on hot drinks except that it is cold and does not melt into your drink. It is made by frothing the dairy into a light and airy layer. This foam layer sits directly on top of your coffee providing a fun look with a sweet topping.

Ingredients

The ingredients to make strawberry cold foam.
  • Heavy whipping cream and whole milk are combined to make a whipped cream that will float on top of your cold coffee. 
  • Strawberry syrup adds a burst of strawberry flavor and red color to the foam. 

Precise measurements are included in the recipe card.

Substitutions/Variations

  • You can substitute the whole milk and the heavy whipping cream with half and half. However, you will need to adjust the amounts of both ingredients.
  • The strawberry syrup can be substituted with strawberry simple syrup. However, the foam will not have a bright red hue when using the simple syrup. 
  • If you want your foam to be thicker, add a tablespoon of powdered sugar. 

Instructions

Pouring heavy whipping cream into a measuring cup.

Step 1: Add heavy whipping cream, whole milk, and strawberry syrup to a tall glass.

Frothing heavy whipping cream, whole milk and strawberry syrup together.

Step 2: Using a handheld frother, froth ingredients together until the foam has doubled in size. 

Spooning strawberry cold foam on top of cold coffee.

Step 3: Using a spoon, place the creamy cold foam on top of a cold coffee drink. 

Equipment


A handheld frother is a must for this recipe! Here is the one that I use! 

Storage

Cold foam is best enjoyed right away. If you do have some extra cold foam, refrigerate the cold foam. When ready to use, froth again to add air to the cold foam. 

FAQ

Can you make cold foam without a frother ?

Yes, you can make cold foam without a frother. You can use a French press. Simply, add the ingredients to the press. Press up and down until you have reached the desired consistency. Or, you can also whisk your ingredients together in a chilled bowl until the desired consistency is reached. However, I have found that using a handheld frother gives me the best consistency in the shortest amount of time. 

How can I make my cold foam more stable?

To make your cold foam more stable, add a thickening agent such as powdered sugar or sweetened condensed milk. 

What other flavors of cold foam can I make?

You can make a peanut butter cold foam. Here is the recipe! Or, try adding cocoa powder or chocolate syrup to make a chocolate cold foam. Add your favorite simple syrup to make your cold foam and coffee drink unique! 

Looking for other coffee recipes? Try one of these:

Pairing

These are my favorite breakfast dishes to serve with coffee:

A mug of cold coffee topped with cold foam and garnished with fresh strawberries.
Print Recipe

3 Ingredient Strawberry Cold Foam (Cold Coffee Topping) 

This 3 Ingredient Strawberry Cold Foam (Cold Coffee Topping) is a simple recipe to make a coffee shop worthy drink at home!  Made with just 3 ingredients, you can have a delicious strawberry-iced coffee drink in less than 5 minutes. 
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Servings: 1
Calories: 219kcal
Author: Lynne Kenton

Equipment

  • Handheld Frother

Ingredients

  • 3 tablespoons Heavy Whipping Cream
  • 2 tablespoons Whole Milk
  • 1 tablespoon Strawberry Syrup

Instructions

  • Add heavy whipping cream, whole milk and strawberry syrup to a tall glass.
  • Using a handheld froth, froth ingredients together until the foam doubles in volume.
  • Spoon cold foam on top of cold coffee drink. Enjoy!

Nutrition

Calories: 219kcal | Carbohydrates: 15g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 28mg | Potassium: 97mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 714IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 0.1mg

Easy Banana Bread Recipe (without a loaf pan)

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Try this Easy Banana Bread Recipe made without a loaf pan! This traditional banana bread recipe is made in a glass pie plate for a delicious sweet treat! 

I am always on the hunt for quick breakfast recipes that will please my whole family. Banana bread is always a hit with my kids. When I was recently in the process of moving, I realized that I did not have a loaf pan. What to do?! I tweaked my recipe and bake time and made this delicious banana bread recipe in a different type of pan, a pie plate! 

Banana bread on a plate with a fork and flowers.

 Do you need some quick breakfast inspiration? These 3 Ingredient Cinnamon Sugar Apple Spice Muffins are perfect for a quick, on-the-go breakfast. Or, try these Mini Mushroom and Spinach Egg Bites. You can change the ingredients for your family’s favorites and have an easy breakfast ready to go! 

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Why You’ll Love This Recipe

  • Bakery Taste! This moist banana bread recipe is reminiscent of a slice of banana bread from your favorite bakery. 
  • Less waste! Use those old, brown bananas that have been sitting on your counter to make delicious sweet bread. 
  • No loaf pan, no problem! Make these muffins with a pie plate and still get the same great banana flavor. 
  • No fancy ingredients are required to make this recipe. 

Ingredients

Banana bread ingredients including bananas, flour, brown sugar, white sugar, eggs, Greek yogurt and cinnamon.

Note, melted butter is not photographed.

  • Ground cinnamon is mixed with dry ingredients (all-purpose flour, baking soda, baking powder, and salt) for a warm rich flavor. 
  • 3 overripe bananas are used to add a natural sweetness and extra moisture to the bread. 
  • Greek Yogurt and melted butter are combined to make the bread rich and moist. 
  • White sugar and brown sugar are used to bake a well-balanced bread. 

The exact ingredients and measurements can be found in the below recipe card. 

Substitutions and Variations

  • Whole Wheat Flour or Gluten Free Flour can be swapped for all-purpose flour. 
  • Substitute the Greek Yogurt with sour cream. 
  • Flavored Greek Yogurt such as Vanilla or even Strawberries and Cream can be used for extra flavor. 
  • Add chocolate chips to make chocolate chip banana bread! 
  • Add chopped walnuts to make banana nut bread! 

Please note that substitutions and variations have not been tested. If you try a variation, please leave a comment letting us know how the recipe turned out! 

Equipment

  • 9-inch glass pie plate 
  • Medium bowl to mix the dry ingredients 
  • Stand mixer or an electric hand mixer with a large mixing bowl 
  • Whisk
  • Spatula

Step-by-Step Instructions

A pie plate greased with butter.

Step 1: Preheat the oven to 350 degrees Fahrenheit. Adjust the baking rack to the middle position. Generously spray a 9-inch pie plate with cooking spray. 

Flour, baking powder, baking soda, cinnamon and salt whisked together.

Step 2: Add flour, baking soda, baking powder, salt, and cinnamon to a medium-sized bowl. Whisk dry ingredients together. 

Wet ingredients mixed together in large bowl.

Step 3: Add mashed bananas, eggs, melted butter, Greek yogurt, granulated sugar, and brown sugar to the bowl of a stand mixer. Mix wet ingredients on low until combined about 2 minutes. 

Wet ingredients mixed with dry ingredients in a mixing bowl.

Step 4: In two batches, add the dry ingredients to the wet ingredients mixing until just combined. Use a spatula to scrape the sides of the bowl.

Banana mixture in a pie plate before baking.

Step 5: Pour the banana mixture into the greased pie plate. Bake for 35-40 minutes until a toothpick inserted in the center of the loaf comes out clean. 

Banana bread cooling on a wire rack.

Step 6: Let cool in the pie plate for 5-10 minutes before slicing and serving. 

Storage

Store banana bread covered with plastic wrap at room temperature. Banana bread is freshest when consumed within 3-4 days. Freeze leftover banana bread wrapped in plastic wrap in an airtight container. 

FAQ

Can I make this recipe in a loaf pan?

Yes, you can make this recipe in a loaf pan like traditional banana bread! Simply, follow the same recipe instructions as you would for baking the banana bread in a pie plate. Bake banana bread at 350 degrees Fahrenheit for 45-50 minutes until a toothpick inserted in the center of the banana comes out clean. 

Help! My banana bread is sinking in the middle.

Breads and cakes begin to sink in the middle when the oven door is open and shut. This is because the oven temperature fluctuates and causes the bread to not rise and set properly.

Your bread can also sink in the middle if it is undercooked. Be sure to test the center of your banana bread before removing it from the oven. If you see that the bread is browning too quickly around the edges, use a pie crust shield to cover the corners.  

What other types of pans can I use to make this banana bread?

If you do not have a pie plate or a loaf pan, use a square 8×8 prepared pan, an 8-inch cake pan, a Bundt pan, or muffin tins. Please note, the cooking times will vary with different pan sizes. 

How can I make bananas brown faster?

If you want to make your banana bread right now, use this simple trick to quickly brown bananas. 
1. Heat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper. 
2. Bake the bananas for 15-20 minutes until the bananas are brown and soft. Let bananas cool. 
3. Once cool, remove bananas from the peel and use to bake. 

Looking for other breakfast recipes? Try one of these:

Pairing

These are my favorite coffee drinks to pair with banana bread:

A slice of banana bread next to a pie plate.
Print Recipe

Easy Banana Bread Recipe (without a loaf pan)

Try this Easy Banana Bread Recipe made without a loaf pan! This traditional banana bread recipe is made in a glass pie plate for a delicious sweet treat! 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 8
Calories: 457kcal
Author: Lynne Kenton

Equipment

  • 9 inch glass pie plate
  • Medium Size Bowl
  • Stand Mixer or Large Mixing Bowl
  • Whisk
  • Spatula

Ingredients

  • Cooking Spray
  • 2 cups All Purpose White Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 3 Ripe Bananas
  • 2 Eggs Room Temperature
  • 1/2 cup Brown Sugar
  • 1/2 cup White Sugar
  • 1/3 cup Sour Cream/Greek Yogurt
  • 1/4 cup Melted Butter
  • 1 cup Chocolate Chips Optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch glass pie plate generously with cooking spray.
  • In a medium-size bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
  • Add the bananas, eggs, brown sugar, white sugar, melted butter, and Greek Yogurt to a large mixing bowl or the bowl of a stand mixer. Mix on medium speed for about two minutes until the ingredients are fully combined.
  • Add the dry ingredients to the wet ingredients in two batches. Mix until the flour is just combined. Scrape the sides of the bowl with a spatula.
  • Fold in the chocolate chips if using.
  • Pour batter into the glass pie plate. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes before slicing.

Nutrition

Serving: 8g | Calories: 457kcal | Carbohydrates: 70g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 391mg | Potassium: 368mg | Fiber: 6g | Sugar: 40g | Vitamin A: 337IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 3mg

Mocha Lavender Latte Recipe with Homemade Syrup

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This Mocha Lavender Latte with Homemade Syrup is the perfect spring coffee drink to make at home. The delicate floral flavors pair perfectly with your morning coffee for love at first sip! 

Lavender lattes in glasses with lavender and purple flowers.

Spring is here and the birds are finally chirping! Planting an herb garden is one of my favorite ways to kick off spring. Lavender always makes its way into my herb box. I used to question what to do with it. Aside from using the lavender in floral arrangements, I like to dry the lavender out to use in cooking. Dried lavender flowers are perfect to make lavender simple syrup! 

Homemade lavender syrup can be used to make a lavender latte or floral cocktails or mocktails. Looking for more unique recipes using simple syrups? Try this Blackberry Sangria that uses a homemade blackberry simple syrup. Or, try this Iced Strawberry Mocha Macchiato for a homemade drink that tastes like it is from one of your favorite coffee shops! 

Jump to:

Why You’ll Love This Recipe

  • Lavender is associated with relaxation and calmness. This latte lends itself to a relaxing morning! 
  • Once you make the syrup, this latte takes less than 5 minutes to make. 
  • Your taste buds will thank you for this amazing flavor combination! 
  • No fancy equipment is needed to make this latte in the comfort of your own home. 

ingredients

Simple ingredients are needed to make this cozy latte:

Ingredients including espresso, milk, cocoa powder and lavender simple syrup.
  • Espresso gives this latte it’s caffeinated punch! 
  • Milk makes the latte foamy and creamy. 
  • Cocoa powder gives the latte a rich chocolatey flavor. 
  • Lavender simple syrup is made from combining water, sugar and culinary grade lavender. This gives the latte a floral taste. To give the lavender syrup a purple color, I suggest adding some dried butterfly pea flowers. 

Exact measurements are listed in the recipe card. 

Substitutions

Try some of these simple substitutions to make this latte completely your own! 

  • Milk: Use whatever kind of milk you love. Whole milk will give this latte the creamiest and most authentic latte taste. However, dairy free milk alternatives such as oat milk or almond milk are great options. 
  • Espresso: If you don’t have an espresso machine, don’t worry! You can use very strong coffee in place of espresso. Coffee made in a French press is similar to espresso. You can also use cold brew coffee which is stronger than traditionally brewed coffee. 
  • Cocoa Powder: Substitute the cocoa powder with chocolate syrup or unsweetened chocolate chips. Brew the espresso or coffee over top and stir to combine. 
  • If you do not want to make your own simple syrup, you can purchase lavender simple syrup from brands such as Monin or Torani.

Variations

  • Make this an iced latte by using cooled espresso or cold brew coffee and serve over ice.
  • Make this latte decaf by using decaf coffee or decaf cold brew coffee.
  • Make this latte dairy free by using dairy free milk alternatives such as almond milk, oat milk, coconut milk or soy milk. 

Step-by-Step Instructions

Pouring hot espresso into a coffee mug.

Step 1: Brew coffee or espresso using your preferred method. 

Adding cocoa powder to hot espresso.

Step 2: Add cocoa powder to hot espresso.

Whisking cocoa powder into hot espresso.

Step 3: Whisk cocoa powder with hot espresso.

Adding lavender simple syrup to milk.

Step 4: Add lavender simple syrup to milk.

Step 5: Froth milk for about 20 seconds until milk has doubled in size.

Adding frothed milk to hot espresso.

Step 6: Pour frothed milk over top of espresso. Optional, sprinkle with lavender sugar and top with whipped cream.

How To Make Lavender Simple Syrup

Step 1: Add water and sugar to a small saucepan over medium heat. Stir to dissolve sugar. 

Step 2: Add lavender and butterfly pea flower to the pot. Turn the heat to high and bring to a boil.

Step 3: Once boiling, remove pot from the heat. Allow syrup to seep for 30-40 minutes until thick. 

Step 4: Strain syrup to remove culinary lavender buds and butterfly pea flowers. Store syrup in an airtight container. 

FAQ

Can I adjust the lavender flavor in the latte?

Yes, you can adjust the lavender flavor of the latte by the amount of syrup you add. If you want less lavender flavor, use less syrup. The latte will not be as sweet. For sweetness without the lavender syrup, add more sugar. If you want more lavender flavor, add more of the syrup. 

How do I properly froth milk without a steam wand?

You can froth the milk using a handheld frother. Heat fresh milk. You can do this by heating a small pot over medium heat until the milk reaches 150 degrees Fahrenheit or by microwaving the milk for 30-45 seconds. Place milk in a tall glass or pitcher. Put the milk frother inside the milk and move it up and down for about 20 seconds until the milk doubles in volume. For a latte, pour the frothed milk over top of the espresso with the foamy milk on top. 

What else can I use Lavender Simple Syrup with?

Lavender Simple Syrup can be used in cocktails and mocktails. It can also be drizzled on top of ice cream, used in salad dressings, or in place of honey. 

Looking for other fun coffee recipes? Try one of these:

Pairing

Need a breakfast recipe to pair with your coffee? Try one of these:

Lavender Latte with butterfly pea flower, culinary lavender, lavender simple syrup and purple flowers
Print Recipe

Mocha Lavender Latte Recipe with Homemade Syrup

This Mocha Lavender Latte with Homemade Syrup is the perfect spring coffee drink to make at home. The delicate floral flavors pair perfectly with your morning coffee for love at first sip! 
Prep Time5 minutes
Total Time5 minutes
Course: coffee, Drinks
Cuisine: American
Servings: 1
Calories: 117kcal
Author: Lynne Kenton

Equipment

  • Milk Frother

Ingredients

  • 2 ounces Hot Espresso
  • 6 ounces Milk of Choice
  • 1-2 tablespoons Lavender Simple Syrup

Lavender Simple Syrup

  • 1 cup Water
  • 1 cup Sugar
  • 2 teaspoons Culinary Grade Lavender
  • 2 teaspoons Dried Butterfly Pea Flowers

Instructions

  • Brew espresso using method of choice. Pour into a coffee mug.
  • Add cocoa powder to the espresso. Whisk to combine.
  • Add the Lavender Simple Syrup to the milk. Froth the milk for about 20 seconds until it doubles in size.
  • Pour frothed milk to over hot espresso.
  • Optional, top with lavender sugar and/or whipped cream.

Lavender Simple Syrup

  • Add water and sugar to a small pot over medium heat. Stir to dissolve sugar.
  • Add lavender and butterfly pea flower. Turn heat to high and bring to a boil.
  • Once boiling, remove from heat. Let seep for 30-40 minutes until syrup thickens.
  • Use a fine mesh strainer to strain and remove the lavender and butterfly pea flower. Store refrigerated in an airtight container.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 24g | Protein: 6g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 5mg | Sodium: 89mg | Potassium: 362mg | Sugar: 23g | Vitamin A: 347IU | Vitamin C: 0.1mg | Calcium: 228mg | Iron: 1mg

Easy and Fresh Green Beans Side Dish (for a crowd)

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Easy and Fresh Green Beans are a perfect side dish to feed a crowd! This simple recipe uses fresh beans not canned beans and is cooked on the stove for a delicious vegetable side dish. 

Easy green beans that will feed a crowd topped with cherry tomatoes and bacon.

Green beans are a family favorite. They appear on the dinner table at all major holidays. The problem is that most times we have green bean casserole. These beans are mushy, come from a can, are drenched in creamy soups, brown sugar or cheese. I was inspired to make this fresh green bean side dish as a healthy option that also highlights the freshness of the green bean. 

Hosting can be hard! If you need another recipe that is a crowd pleaser, try Pineapple Baked Beans. These baked beans are so flavorful and use a variety of beans. They are the perfect side dish for summer barbeques. You can also never go wrong with pasta salad, especially a pasta salad that uses the best of summer produce! Try this Roasted Tomato and Corn Pasta Salad for an easy pasta that goes well at any gathering. 

Jump to:

Why You’ll Love This Recipe

  • In less than 20 minutes, you can make a fresh side dish that is simple and healthy. 
  • These green beans have a crunch as opposed to canned green beans. 
  • You can taste the mildly sweet freshness of the beans. 
  • This fresh green bean recipe cooks on the stovetop saving valuable oven space. 

Ingredients

These basic ingredients can be found at your local grocery store.

Easy green bean ingredients including: white onion, garlic cloves, bacon, lemon, cherry tomatoes, green beans, butter and salt.

  • Fresh green beans are used to keep this recipe as fresh as possible. 
  • The beans, white onions and garlic are cooked in salted butter. 
  • Lemon juice and cherry tomatoes add extra color and flavor pops in this recipe. 
  • Salt, black pepper and red pepper flakes season the beans. 
  • Don’t forget about the bacon! Cooked bacon gives the green beans some extra crunch with a salty flavor. 

See below recipe card for exact measurements.

Substitutions and Variations

  • For a healthier option, substitute some or all of the butter with Extra Virgin Olive Oil. 
  • Substitute the white onion with a sweet yellow onion. 
  • Adjust the amount of onion and garlic to your taste preferences. For more garlickly green beans, add extra garlic cloves! 
  • Substitute garlic cloves with garlic powder. 
  • Use bacon bits in place of fresh bacon. Or, eliminate the bacon all together to keep this a vegetarian side dish. 

Step by Step Instructions

Blanching green beans in a large pot.

Step 1: Begin by blanching the green beans. Bring a large pot of water to a boil. Add green beans and cook for 2 minutes. 

Green beans in an ice bath.

Step 2: Remove green beans from water and immediately transfer to a bowl of ice to stop the cooking process. 

Green beans sauting in butter with onions and garlic.

Step 3: Add butter to a large sauté pan over medium heat. When butter is melted, add green beans, white onions and garlic. Season with salt, pepper and red chili flakes. Cook for 5-10 minutes stirring often. 

Cherry tomatoes cooking with green beans.

Step 4: Turn heat down to medium low. Add cherry tomatoes, lemon juice and chopped, crispy bacon. Stir together until tomatoes begin to wither about 2-3 minutes. Serve green beans warm with a little butter and lemon zest.

Storage

Refrigerate any leftover green beans in an airtight container. Green beans can be reheated in the microwave or on the stove top. Leftover green beans can also be used in a salad or a stir fry. 

Top tip

Stay close to the green beans as they are cooking on the stove top. Cooking times can vary. Cook until the onions are soft and the green beans remain crunchy. Be sure to give the green beans a good stir throughout the cooking process. 

FAQ

How can I make these green beans ahead of time?

Take these steps in order to prepare green beans ahead of time: 
1. Blanch green beans.
2. After the ice bath, dry green beans with paper towels and refrigerate. 
3. Chop the onions, garlic and bacon. Store in refrigerator.
Follow the instructions beginning when at the sauté point. This is the best way to prepare the green beans ahead of time and is especially helpful when cooking for a crowd! 

Why do I need to blanche the green beans first?

Blanching the green beans before sautéing allows the green beans to cook from the inside out. It makes the green beans crispy and is a great way to bring out the bright green color. Be sure to not skip on the ice bath after blanching. This stops the cooking process and keeps the green beans crunchy.


What is the difference between regular green beans and French green beans? 

French green beans, also known as haricot verts, are thinner than regular green beans. These tender green beans are slightly more expensive than regular green beans. 

How can I use leftover green beans?

Use leftover green beans in a green bean salad or a stir fry. These beans could also be added to a quiche for a healthy breakfast. 

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with green beans:

A saute pan full of cooked, bright green beans with cherry tomatoes and topped with bacon.
Print Recipe
5 from 1 vote

Easy and Fresh Green Beans Side Dish (for a crowd)

Easy and Fresh Green Beans are a perfect side dish to feed a crowd! This simple recipe uses fresh beans not canned beans and is cooked on the stove for a delicious vegetable side dish. 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 98kcal
Author: Lynne Kenton

Equipment

  • Large Pot
  • Large Bowl
  • Saute Pan

Ingredients

  • 1 lbs Fresh Green Beans ends trimmed
  • 2 tbsp Salted Butter
  • 1/2 White Onion Sliced
  • 2 Garlic Cloves Minced
  • Salt and Black Pepper
  • Red Pepper Flakes
  • 1/2 Juiced Lemon
  • 2 Slices of Bacon Cooked
  • 1 cup Cherry Tomatoes Halved
  • Ice Cubes for blanching

Instructions

  • Bring a large pot of salted water to a roaring boil.
  • Add green beans and let boil for 2 minutes. Immediately, remove green beans and place green beans in iced water.
  • Add butter to a sauté pan over medium heat. Add the onion, garlic and green beans. Season with salt and pepper. Cook for 5-10 minutes until the onions are soft.
  • Add lemon juice, red pepper flakes and chopped bacon. Serve warm.

Nutrition

Serving: 6g | Calories: 98kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 57mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 763IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 1mg

Classic Irish Cream Breve (Easy Coffee Recipe)

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Classic Irish Cream Breve (Easy Coffee Recipe)​ is a thick, velvety espresso based coffee drink combined with Irish Cream. This creamy coffee drink is perfect for St. Patrick’s Day or any time that you’re craving a decadent breve coffee at home. 

An Irish Cream Breve with four leaf clovers and coffee beans.

Undeniably, Irish Coffee is at its most popular in March when Saint Patrick’s Day comes around. However, there are more options than a traditional alcoholic Irish Coffee this time of year. I was inspired to make this Irish Cream Breve as a non-alcoholic Irish Coffee option that feels just as festive and decadent as an alcoholic Irish Coffee. 

Since having children, I have enjoyed making my morning coffee drinks something special and something to look forward to. This Iced Strawberry Mocha Macchiato Latte is as colorful as it is flavorful. If you are looking for a hot coffee, look no further than Easy Cookie Butter Latte. It is a mix of dessert and coffee and pairs perfectly with your favorite cookie! 

Jump to:

Why You’ll Love This Recipe

  • This breve is non-alcoholic. Celebrate St. Patrick’s Day without the booze by sipping on this Irish Cream Breve. 
  • You can make this breve in less than 5 minutes. 
  • If you use store-bought Irish Simple Syrup, this recipe only requires 3 ingredients.

What is a Breve?

A breve is a coffee drink that mixes equal parts espresso with steamed half and half. The result is a thick, creamy beverage. 

How large is a Breve?

​Traditionally, a breve is a small drink that is only around 4 ounces. However, Dutch Brothers has made the Breve Latte popular with its Dutch Bros Kicker Recipe. This is an Americanized Breve that is much larger than the traditional coffee drink. 

How does a Breve differ from a latte?

A breve and a latte use different milk bases. The main difference is that a breve uses steamed half and half while a latte uses steamed milk. A breve uses equal parts espresso and half and half (normally 1 to 2 ounces of each ingredient). A latte normally uses 2 ounces of espresso and 6 ounces of steamed milk. A breve tastes richer than a latte due to the half and half. The breve also has a thicker and foamier layer on top due to the high fat content. 

Ingredients

Coffee enthusiasts rejoice! You can make this coffee shop drink at home with a few simple ingredients from your local grocery store: 

Irish Cream Breve ingredients including half and half, espresso and Irish Cream Syrup.
  • The base of this drink is rich espresso. 
  • Half & Half ​is the used as the milk layer. 
  • Irish Cream Syrup ​is used to sweeten the coffee and give it an Irish cream taste. 

​See the below recipe card for the exact measurements. 

Substitutions

  • ​Substitute the espresso with the following:
    • Cold Brew Coffee
    • Strongly Brewed Coffee
    • Use your French Press to make strongly brewed coffee similar to espresso.  
    • Use store-bought espresso. Coffee companies like Starbucks have begun making espresso that can be purchased in the refrigerated section of most grocery stores. 
  • Make your own Half & Half by combining equal parts heavy cream and whole milk. Whisk to combine. 

Variations

  1. Make a boozy breve by adding Irish Cream Liqueur or Irish Whiskey to the drink. Keep in mind, adding these liqueurs will add sugar to your drink so you can eliminate or reduce the amount of Irish Cream Syrup in the recipe. 
  2. Make your breve using dairy-free milk. While your coffee will not be as velvety as a breve, you can still achieve the nutty Irish Cream coffee drink flavor. Use Oat Milk for the smoothest dairy-free milk substitute. 
  3. Make your breve lighter by combining half cream and half any other type of light milk such as Almond Milk or Skim Milk. Because this will have less fat content, the milk will be less thick and foamy as a traditional breve, however, you will save on the calories. 

Instructions

​Follow these simple instructions to make a breve. 

Adding Irish Cream Syrup to a coffee cup.

Step 1: Add Irish Cream Syrup to coffee cup.

Espresso and Irish Cream Syrup in a coffee cup.

Step 2: ​Pour hot espresso over top of syrup. 

Pouring steamed half and half over top of espresso.

Step 3: ​Pour steamed espresso over top of espresso. 

Topping a breve with foamed milk.

Step 4: ​Spoon foam on top of half and half layer. 

Equipment

  • Espresso Machine ​If you do not have an espresso maker, use a moka pot, French press or coffee maker. 
  • Steam Wand. Alternatively, heat half and half over the stove or in the microwave. Be careful not to let the half and half burn. 
  • Handheld Frother. ​You can also whisk the milk or vigorously shake the milk in a mason jar to get a foamy effect. 

Can I make a Breve without an espresso machine?

Most people think that you have to have an espresso machine to make fancy coffee drinks at home. You can still make a delicious drink without an espresso machine! Try one of these options: 

  1. Use your coffee pot to make strong brewed coffee. To make your coffee strong, add some extra grounds to the coffee filter. Choose the ‘Bold’ setting on your coffee pot. 
  2. Make cold brew coffee! Cold brew has a very smooth flavor and is strongly caffeinated similar to espresso. 
  3. Use a moka pot! A moka pot is a stovetop espresso maker that makes strong coffee similar to espresso. The moka pot is an easy and inexpensive alternative to an espresso machine. Here is the Moka Pot that I like to use.
  4. Use a french press to make a concentrated coffee. To make the coffee similar to espresso, finely grind the coffee beans and use more coffee grounds in the press than you would when making traditional french press coffee. 

Storage

A breve is best served hot. I do not recommend storing the breve as the milk foam will mix with the coffee. If you make homemade Irish Cream Syrup, store in the refrigerator.

Top tip

Personalize your coffee! The best part of making coffee drinks at home is the ability to tweak the recipe so that it is perfect for you. Experiment with the amount of espresso and sweetener. Use a different milk combination. There are so many different ways to make a delicious beverage! 

FAQ

What kind of Irish Cream should I use?

You can buy Irish Cream Syrup online or at stores like HomeGoods, Home Sense and high end grocery stores. I like the Torani brand and Monin. You can also make your own Irish Cream Syrup by combining water, brown sugar, cocoa powder, vanilla syrup and almond extract together. There are many recipes on the internet for homemade Irish Cream Syrup.

What does Irish Cream Syrup taste like?

Irish Cream Syrup has a unique flavor with hints of chocolate, vanilla and hazelnut. Irish Cream Syrup tastes similar to Irish Cream Liqueur such as Bailey’s Irish Cream only without the alcohol content. 

What is an Irish Cream Breve?

An Irish Cream Breve is a coffee drink that combines shots of espresso, steamed half and half and Irish Cream Syrup. 

Can you make an Iced Irish Cream Breve?

Yes, you can make an Iced Irish Cream Breve! Simply, put ice cubes in a tall glass and mix with cold espresso or cold brew coffee. Do not steam the half and half. Mix together all ingredients and serve over ice. Use cold foam in place of the steamed milk foam. 

What does Breve mean at Dutch Bros?

A breve at Dutch Bros is a popular drink known as the ‘Kicker Drink.’ It is a mix of steamed half and half, espresso shots and their own Irish Cream Syrup. They also have specialty drinks that show up on their holiday menu each year such as the Shamrock Kicker that is a breve topped with gold sprinkles and a cold foam top. Don’t forget about their 9-1-1 drink. This top-ordered drink is an Irish Cream Breve that has 6 shots of espresso! 

Looking for more coffee recipes?! Try one of these delicious drinks:

Pairing

These are my favorite dishes to serve with coffee:

An Irish Cream Breve with four leaf clovers and coffee beans.
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Classic Irish Cream Breve (Easy Coffee Recipe)

Classic Irish Cream Breve (Easy Coffee Recipe)​ is a thick, velvety espresso based coffee drink combined with Irish Cream. This creamy coffee drink is perfect for St. Patrick's Day or any time that you're craving a decadent breve coffee at home. 
Cook Time5 minutes
Total Time5 minutes
Course: coffee, Drinks
Cuisine: American
Servings: 1
Calories: 104kcal
Author: Lynne Kenton

Equipment

  • Espresso Maker, Moka Pot or Coffee Pot
  • Steam Wand/Handheld Frother

Ingredients

  • 2 ounces Espresso Hot or Cold
  • 2 ounces Half & Half
  • 1/2 – 1 tablespoon Irish Cream Syrup

Instructions

  • Add Irish Cream Syrup to the bottom of a coffee cup. Pour hot espresso over top of syrup.
  • Using a handheld steamer, steam half and half until double in size. Pour over top of espresso.
  • Spoon remaining foam on top of steamed milk. Enjoy!

Nutrition

Serving: 1g | Calories: 104kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 43mg | Potassium: 140mg | Sugar: 4g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 0.1mg

Iced Strawberry Mocha Macchiato (Coffeeshop Copycat Recipe)

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This Iced Strawberry Mocha Macchiato is a coffee lovers dream! This delicious coffee drink is the perfect choice for a Valentine’s Day coffee or any time you want a fancy espresso-based drink at home!

Iced Strawberry Mocha Macchiatos showing all three of their distinct layers.

I was inspired to make this recipe because I wanted to make a red latte for Valentine’s Day. Plus, I am always looking for new ways to enjoy coffee at home. Somehow, it just makes my mornings feel more special.

For more seasonal lattes, try this Warm Apple Pie Latte for the fall or this Peppermint Mocha Latte with Peppermint Simple Syrup for a flavorful Christmas coffee. Coffee always pairs well muffins! Try these simple 3 Ingredient Cinnamon Sugar Apple Spice Muffins to pair with your coffee. 

Jump to:

Why You’ll Love This Recipe

  • It is pretty! The layered look of this latte makes it a very impressive drink to make at home. 
  • There are many options! You can make this latte sweeter by adding more strawberry simple syrup or less sweet by adding less. You can choose the milk you use in the latte and you control how strong the espresso or coffee is brewed. This macchiato latte is customizable to you! You also can only use one shot of espresso to make this drink less caffeinated. 
  • It will save you money! Have you ever ordered an $8 coffee at a coffee shop? I have and it enrages me. Make this latte at home for a fraction of the cost! 

Ingredients

Just a few simple ingredients are needed to make this new drink at home! 

Iced Strawberry Mocha Macchiato Ingredients including espresso, strawberry simple syrup, cocoa powder and milk.

Ingredient Notes

  • Espresso is used as the base of this coffee drink. I use this Darker the Berry roast from Coffee Rendezbrew. This dark roast has fruity hints that perfectly pair with the strawberry syrup. 
  • Milk makes the latte creamy. 
  • Strawberry Simple Syrup creates the bright red layer and adds sweetness to the latte. 
  • Cocoa Powder creates a richness in the espresso. 

Substitutions

  • If you do not have an espresso maker, use strongly brewed coffee. Most traditional coffee makers have a strong setting. I recommend using a dark roast coffee to make this macchiato. Use a little extra coffee grounds than normal and brew on the strong setting. 
  • Substitute cocoa powder with chocolate syrup! 
  • Use your milk of choice in this recipe. I like to use creamy coconut milk for the bright white color and the contrast the milk provides to create a layered look. Almond milk, oat milk and soy milk are great milk alternatives to traditional dairy milk. 
  • The Strawberry Simple Syrup can be substituted for another syrup. You can purchase coffee syrups at the grocery store or make your own. 
  • Add a mocha drizzle by pouring chocolate syrup inside the glass before adding the Strawberry Simple Syrup and ice to the glass. 

Variations

Starbucks has made many macchiato recipe variations. Here are some to try: 

  • Starbucks Coconut Milk Mocha Macchiato- Use coconut milk as your milk base along with White Chocolate Mocha Sauce. You can make your own or buy it here! Add a caramel and mocha drizzle on top.  
  • Caramel Mocha Latte: Combine your latte with chocolate sauce and caramel sauce to make this great drink! Don’t forget to add a drizzle of caramel on top! 
  • Marble Mocha Macchiato: Drizzle white mocha syrup into the bottom of the cup. Add steamed milk and espresso. Top with a chocolate drizzle. 

Instructions

Step 1 (not photographed): Stir cocoa powder into espresso or strongly brewed coffee until there is a smooth texture. 

Strawberry simple syrup layer in a tall glass.

Step 2: To a tall glass, add the Strawberry Simple Syrup into the bottom of the cup. 

Pouring ice cubes into a tall glass to make a coffee drink.

Step 3: Place ice cubes in the glass on top of Strawberry Simple Syrup.

Milk poured on top of the ice cube and strawberry simple syrup layer.

Step 4: Add milk on top of ice cubes to create a white layer.

Espresso being poured on top of milk layer.

Step 5: Pour espresso or strongly brewed coffee on top of milk. Garnish with a strawberry, whipped cream or chocolate syrup and enjoy!

What is a Macchiato?

Macchiato is an Italian term that means ‘stained’ or ‘spotted.’ An Italian and traditional macchiato is an espresso based drink ‘stained’ with a small amount of milk. A macchiato is traditionally served in a small espresso glass. This drink is often enjoyed in the afternoon as a lighter alternative to a latte. 

In the United States, consumers enjoy a ‘macchiato latte.’ This macchiato was made popular from Starbuck’s Caramel Macchiato. To make a macchiato latte, the espresso is poured on top of the steam milk to ‘stain’ the milk. There is a significant difference between a traditional Italian macchiato and the macchiatos that we enjoy in the States. This Iced Strawberry Mocha Macchiato is an Americanized version of the macchiato. 

How can I make a Macchiato without an espresso maker?

 

You do not need a fancy espresso machine to make espresso at home! Here are some options: 

  • Use a Moka Pot. This is a stovetop espresso maker that you can buy for relatively inexpensive. Here is the London Sip Moka Pot that I use!
  • Use a traditional drip coffee maker set to ‘strong.’ Use this strongly brewed coffee in place of the espresso. 
  • Try using cold brew coffee. Similar to espresso, cold brew has more caffeine than traditional coffee. 
  • A French Press is a coffee maker that creates a strong and robust coffee that you can make at home. 
  • Try instant espresso powder.

Can I make Strawberry Simple Syrup at home?

​Yes, Strawberry Simple Syrup can be made at home. Here is how: 

  1. ​Add 8 oz of chopped strawberries, 1 cup of water and 1 cup of sugar to a small saucepan over medium heat. 
  2. Stir together to melt the sugar. Bring to a boil.
  3. Once boiling, turn the heat down to a simmer. 
  4. Simmer for 20 minutes. 
  5. Strain strawberries from syrup. 
  6. Store in an airtight container! 

Storage

Store any leftover Strawberry Simple Syrup in an airtight container in the refrigerator. Let any leftover espresso or hot coffee cool completely. Store in the refrigerator to make an iced coffee drink later! 

Top tips

Add cocoa powder to the cup before pouring the shots of espresso or strongly brewed coffee into the cup. The heat from the liquid will help the cocoa powder to dissolve. Be sure to stir before making your mocha macchiato. 

Do not stir the latte macchiato together until you are ready to enjoy your drink. Once you stir the drink, you will lose the layering effect. 

Looking for another fun and creative coffee recipe? Try one of these:

Pairing

These are my favorite breakfast dishes to serve with a fancy coffee:

Two delicious Iced Strawberry Mocha Macchiatos with extra strawberries and coffee beans.
Print Recipe

Iced Strawberry Mocha Macchiato Latte

This Iced Strawberry Mocha Macchiato is a coffee lovers dream! This delicious coffee drink is the perfect choice for a Valentine's Day coffee or any time you want a fancy espresso-based drink at home!
Cook Time5 minutes
Total Time5 minutes
Course: coffee
Cuisine: American
Servings: 1
Calories: 227kcal
Author: Lynne Kenton

Ingredients

  • 2 ounces Espresso or Strongly Brewed Coffee
  • 6 ounces Milk of Choice
  • 1 teaspoon Cocoa Powder
  • 3 tablespoons Strawberry Simple Syrup

Strawberry Simple Syrup

  • 8 ounces Strawberries Chopped
  • 1 cup White Sugar
  • 1 cup Water

Instructions

  • Stir cocoa powder and espresso/strongly brewed coffee together to dissolve the powder.
  • To a tall glass, add the Strawberry Simple Syrup into the bottom.
  • Add ice and pour milk over top.
  • Pour espresso/coffee mixture over top of milk. Garnish with a strawberry and enjoy!

Strawberry Simple Syrup

  • Add strawberries, sugar and water to a small pot over medium heat.
  • Stir to dissolve sugar. Bring to a boil.
  • Once boiling, turn heat down to a simmer. Simmer for 20 minutes until the syrup thickens.
  • Remove from heat. Using a fine mesh strainer, strain liquid from strawberries.
  • Allow the syrup to cool.

Nutrition

Serving: 1g | Calories: 227kcal | Carbohydrates: 54g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 113mg | Potassium: 402mg | Fiber: 0.4g | Sugar: 53g | Vitamin A: 347IU | Vitamin C: 0.1mg | Calcium: 235mg | Iron: 2mg

Classic Chicken Salad (Gluten Free)

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Classic Chicken Salad (Gluten Free) is the ultimate chicken salad recipe! Made with simple ingredients and pantry staples, this creamy chicken salad recipe is a perfect light dinner or weekday lunch! 

Chicken Salad (Gluten Free) in lettuce cups on a serving platter with grapes.

My secret ingredient in this chicken salad is….TARRAGON! This herb is slightly spicy and citrusy and goes a long way in chicken salad. 

Chicken salad is the perfect big batch recipe to prepare ahead of time and serve for large gatherings such as birthday parties or bridal showers. If you are looking for another simple recipe to serve for large crowds, try this Roasted Tomato and Corn Pasta Salad.  Made with plenty of fresh herbs, this pasta salad holds up well and tastes better the next day. Or, try this Herby Lemon Orzo Salad with Roasted Vegetables for a recipe that everyone will love! 

Jump to:

Easy and Classic Chicken Salad (Gluten Free) Details 

Flavor: ​This chicken salad has a slightly tangy flavor thanks to the herbs and mustard. The creamy dressing gives the chicken salad a smooth texture. 

Time: ​You can make this chicken salad in about 15 minutes (not including the time to cook the chicken). 

Level of Difficulty: ​Super Simple! A little shredding, chopping and mixing, and you will have a delicious chicken salad recipe to enjoy! 

Ingredients/Substitutions

​This Easy and Classic Chicken Salad (Gluten Free) recipe comes together with basic, everyday ingredients. No need to run to multiple grocery stores looking for fancy ingredients. Check out your refrigerator and pantry to find these ingredients or substitutions. 

Chicken Salad Ingredients: shredded chicken breast, mayonnaise, celery, red onion, salt, pepper, Dijon mustard, tarragon, chives and thyme.
  • Shredded Chicken: I prefer to use boneless skinless chicken breasts. You could use chicken thighs or chicken tenders. Or, you could even use store-bought rotisserie chicken to make this really easy. I will teach you how to get the most perfect shredded chicken in this post!
  • Celery Stalks: Fresh, crisp celery tastes best in this easy chicken salad recipe. 
  • Red Onion
  • Salt
  • Black Pepper
  • Mayonnaise: Duke’s Mayo is my favorite and it is naturally gluten free. Make sure that the mayo you use is gluten free. You can also substitute Greek yogurt or sour cream (I don’t recommend using all sour cream. Use 50% sour cream, 50% mayo). 
  • Mustard: I prefer to use a spicy brown mustard or a Dijon mustard in this recipe for extra flavor. 
  • Fresh Tarragon, Chives and Thyme: I find that fresh herbs give the best taste. If you don’t have these exact herbs, substitute in herbs that you like such as fresh parsley or fresh dill. 
  • Fresh Lemon Juice 

Instructions

Let’s Get Cookin’!

  1. Make the Chicken. ​My favorite way to make the chicken is to use boneless chicken breasts and cook them in the crockpot. Season both sides of the chicken breast with salt and pepper. Pour about 1/4 cup of chicken broth into the crockpot. Cook on low for 4 hours until chicken is cooked through. If you are using leftover rotisserie chicken, you can skip this step. 
  2. Shred the Chicken. ​You can shred the chicken with a fork and a knife when the chicken is at room temperature. Or, use this time saving trick! While the chicken is still warm, place the chicken in the bowl of your stand mixer. Mix chicken using the paddle attachment on low speed for about a minute until chicken is thinly shredded. 
  3. Mix the ingredients. ​Place chicken in a large mixing bowl. If you shredded the chicken using the mixer, the chicken can stay in that bowl. Add the celery, red onion, mayonnaise, mustard, lemon juice, tarragon, chives and thyme. Stir together. Taste to add seasoning or additional mayonnaise or mustard. You don’t want the chicken salad to be dry. 
Chicken breasts in crock pot seasoned with salt and pepper

Add chicken to a crockpot. Season with salt and pepper. Pour 1/4 cup chicken broth in bottom of pot. Cook on low for 2- 4 hours until chicken is cooked through.

Cooked chicken breast in a stand mixer ready to be shredded.

Shred chicken in stand mixer.

All ingredients for Chicken Salad (Gluten Free) in a large mixing bowl prior to mixing

Mix all ingredients together in a large mixing bowl.

How to Serve

 This recipe is naturally gluten free. To keep it gluten free, try serving the chicken salad: 

  • In Butter Lettuce Cups: Think of these lettuce cups as mini wraps for your chicken salad!
  • Over a Salad: Grab all of the your favorite salad ingredients such as romaine lettuce, crunchy veggies, dried fruit and nuts to make a delicious salad! 
  • As a chicken salad sandwiches: ​To keep this recipe gluten free, be sure to grab your favorite gluten-free bread. Serve with lettuce and tomato! 
  • Serve for a crowd: ​Serve this homemade chicken salad to feed a crowd. Have a tray of lettuce wraps, a tray of croissants or buns and the chicken salad. Let guests choose how to eat their chicken salad. Pasta salads and potato chips pair perfectly! 
Chicken Salad (Gluten Free) in a serving bowl with a spoon. Red grapes, lettuce and tomato are next to serving bowl to be served with the chicken salad.

Variations

Make it healthier: ​substitute plain Greek yogurt in place of the mayonnaise. 

Make a Maryland version: ​season with Old Bay! A Chesapeake tradition! 

Make a deluxe chicken salad: add in sliced red grapes or green grapes, slivered almonds, green onions and/or dried cranberries to make a filling and tasty chicken salad! 

Equipment

​No fancy equipment is needed to make this chicken salad! 

  • Crockpot ​(if not using leftover chicken or rotisserie chicken)
  • Stand Mixer with Paddle Attachment (to shred chicken)
  • Large Bowl
  • Large Spoon or Spatula 
  • Airtight Container ​(for storage) 

Storage

​Store this Classic Chicken Salad refrigerated in an airtight container. Enjoy this chicken salad within 3-4 days of making. You can prepare this recipe the day before. Be sure to stir chicken salad before serving. Add additional mayo and/or seasonings if needed. 

Top tip

​Use a stand mixer to shred the chicken! It is the easiest way to get thinly sliced chicken pieces that mixes perfectly with the other ingredients. Plus, you won’t burn or cut yourself while cutting the chicken. 

FAQ

Does chicken salad contain gluten? 

No, most chicken salad is naturally gluten-free. However, be sure to check the ingredients, what is mixed in the chicken salad and what the chicken salad is served with before consuming. 

What can I put in chicken salad besides bread? 

Serve chicken salad on gluten-free crackers, in a butter lettuce cup or on a wrap for healthy alternatives to bread! 

Why does my chicken salad taste bland? 

Chicken salad can taste bland if there are not any seasoning or fun mix-ins. To keep chicken salad from tasting bland, season with salt and pepper, stir in fresh herbs, add in seedless grapes, green onion or red wine vinegar for different ways to spice up chicken salad! 

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Easy and Classic Chicken Salad (Gluten Free):

Gluten Free Chicken Salad on Lettuce Wraps with Red Grapes
Print Recipe
5 from 2 votes

Easy and Classic Chicken Salad (Gluten Free)

Easy and Classic Chicken Salad (Gluten Free) is the ultimate chicken salad recipe! Made with simple ingredients and pantry staples, this creamy chicken salad recipe is a perfect light dinner or weekday lunch! 
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 6
Calories: 311kcal
Author: Lynne Kenton

Equipment

  • Slow Cooker
  • Stand Mixer with Paddle Attachment
  • Large Mixing Bowl
  • Large Spoon or Spatula
  • Airtight Container for storing

Ingredients

  • 1.5 lbs Chicken Breast cooked and shredded
  • 2 Celery Stalks chopped
  • 1/4 cup Red Onion chopped
  • Salt and Pepper
  • 3/4 cup Mayonaisse
  • 1 tbsp Spicy Brown Mustard
  • 1 tbsp Lemon Juice
  • 1 tbsp Fresh Tarragon finely chopped
  • 1 tbsp Fresh Chives finely chopped
  • 1 tbsp Fresh Thyme finely chopped

Instructions

  • Add chicken, celery, red onion, mayonnaise, mustard, lemon juice, tarragon, chives and thyme to a large mixing bowl. Thoroughly mix together. Season with salt and pepper to taste. Refrigerate until ready to serve. Serve in lettuce cups, over salad or on bread.

Notes

For the moistest chicken breast, cook chicken in the crockpot. Season both sides of the chicken with salt and pepper. Add 1/4 cup chicken broth to the crock pot. Cook on low for 4 hours. Immediately shred chicken. 
The easiest way to shred chicken is in your stand mixer! Simply, transfer warm boneless chicken breasts directly into the bowl of your stand mixer. Using the paddle attachment, mix on low until chicken is shredded. Now, use your mixing bowl to mix up the chicken salad! 

Nutrition

Serving: 6g | Calories: 311kcal | Carbohydrates: 5g | Protein: 21g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 1.376mg | Potassium: 477mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg

Blood Orange Tea Sangria

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Blood Orange Tea Sangria is made with fresh brewed Blood Orange Iced Tea, a homemade Orange Honey simple syrup and white wine. Top this drink with fresh fruit for the ultimate refreshing summer cocktail.

Blood Orange Tea Sangria with orange halves

Summer is the time for sipping iced tea outside or enjoying a cocktail on the patio. Why not combine refreshing iced tea with a white wine for a light, slightly sweet cocktail?

This Blood Orange Tea Sangria pairs perfectly with these Easy Melon Caprese Skewers with Crispy Proscuitto. If you are looking for another light and cooling drink, try this Refreshing Cucumber Cocktail with Mint and Lime. With the option to make it into a mocktail, this drink can be enjoyed by everyone!

Jump to:

Ingredients

Use just a few ingredients to make a delicious pitcher of Blood Orange Tea Sangria! –

  • Brewed Blood Orange Iced Tea- get the tea from Coffee Rendezbrew here!
  • White Wine- use a wine that you like. I tested this recipe with Riesling and Pinot Gris.
  • Blood Oranges- to infuse flavor into the tea sangria and to use as garnishes. If you can’t get blood oranges, use Cara Cara oranges
  • Sugar- you can use regular white sugar or try Sister’s Sunshine Sugar from Coffee Rendezbrew!
  • Honey- substitute agave nectar or more sugar in place of honey.
  • Water
  • Strawberries- substitute raspberries if you don’t have strawberries. Fresh or frozen can be used.

Instructions

  1. Start by brewing the Blood Orange Tea overnight. Place the tea bag in a quart of water. Refrigerate overnight. Discard tea bag.
  2. Make the Orange Honey Simple Syrup. Add sugar, water, honey, blood orange and strawberries to a small pot over medium heat. Stir to dissolve the sugar. Turn the heat up to bring to a boil. Once boiling, reduce the heat and allow the syrup to simmer for 10 minutes. Remove from heat. Let syrup thicken and cool (about 20 minutes). Using a strainer, press down on the oranges and strawberries to release all of the juice into the syrup. Store refrigerated.
  3. In a large pitcher, combine the tea, wine and Orange Honey Simple Syrup. Stir to combine.
  4. Add orange slices to the sangria. Refrigerate for at least an hour prior to serving.
  5. Serve garnished with blood oranges and strawberries.

Hint: Make the Orange Honey Simple Syrup ahead of time and make extra! You can use this to sweeten individual glasses of tea or to put on top of muffins, ice cream, you name it!

A glass of Blood Orange Tea Sangria with an orange slice and Sunrise Sugar in the background.

Substitutions

As the recipe is written, this Blood Orange Tea Sangria is naturally vegetarian and dairy free. It is not vegan.

To make this Tea Sangria vegan, replace the honey with sugar or agave nectar.

If you want to make this Tea Sangria into a mocktail, omit the wine and add white grape juice to taste.

Variations

Try these fun variations on Tea Sangria:

  • Less Sweet – to make this recipe less sweet, use less Orange Honey Simple Syrup.
  • Different Fruit- The Orange Honey Simple Syrup uses strawberries. Substitute the strawberries with raspberries, blackberries or cranberries.
  • Mocktail Version- Remove the wine and substitute with white grape juice. Be careful when adding the grape juice as it is sweet. Add the grape juice to taste.
  • Make it rosé! Substitute the white wine with a rosé wine for the best of summer taste!

Equipment

It doesn’t take much to make Blood Orange Tea Sangria!

  • Small Pot to make the simple syrup
  • A large pitcher
  • Loose Leaf Tea Filters- buy one here! These are great if you are brewing tea at home often!

Storage

Store Tea Sangria covered and refrigerated. Sangria is best served 12-24 hours after it is made. Sangria will keep in the refrigerator for up to 3 days.

If serving sangria, over a day later, remove any mushy fruit and replace with fresh fruit.

Top tip

Serve in a cute wine glass over ice. Garnish with blood orange slices inside the glass and strawberries on the rim of the glass.

FAQ

What does Blood Orange Tea Sangria taste like?

Blood Orange Tea Sangria tastes like an herby tea flavor that is sweetened with orange in the tea and simple syrup. The wine adds in a tang. This Tea Sangria has a slightly sweet, refreshing taste.

Is Tea Sangria strong?

No, Tea Sangria is not strong. This cocktail is made with a bottle of wine and a quart of tea. You are drinking roughly a half glass of wine with each glass of this tea sangria. If you want to make this tea less strong, use less wine and more tea.

Does Tea Sangria have caffeine?

Yes, Tea Sangria does have caffeine. The tea that I chose to use has caffeine in it. If you choose a non-caffeinated tea in your sangria, the drink would not contain caffeine.

Similar Recipes

Here are some additional, fun cocktails and mocktails for all of your entertaining!

Print Recipe

Blood Orange Tea Sangria

Blood Orange Tea Sangria is made with fresh brewed Blood Orange Iced Tea, a homemade Orange Honey simple syrup and white wine. Top this drink with fresh fruit for the ultimate refreshing summer cocktail.
Prep Time10 minutes
Total Time1 hour 10 minutes
Course: cocktail
Cuisine: American
Servings: 5
Calories: 173kcal
Author: Lynne Kenton

Equipment

  • Small pot
  • Pitcher

Ingredients

  • 1 qt Blood Orange Iced Tea- brewed
  • 1 bottle Riesling or other white wine
  • 1/2 cup Orange Honey Simple Syrup
  • Orange Slices

Orange Honey Simple Syrup

  • 1/4 cup White Sugar
  • 1/4 cup Honey
  • 1/2 cup Water
  • 1 Blood Orange- sliced
  • 3/4 cup Strawberries- chopped

Instructions

  • Start by brewing the Blood Orange Tea overnight. Discard tea bag.
  • To the tea pitcher, add white wine and Orange Honey Simple Syrup. Stir to combine.
  • Add Blood Orange slices. Refrigerate for an hour or up to overnight.
  • Serve over ice with orange slices.

Orange Honey Simple Syrup

  • Add all ingredients to a small pot over medium heat. Stir to allow the sugar to dissolve.
  • Turn the heat up and bring to a boil. Once boiling, turn heat down to a simmer. Allow syrup to simmer for 10 minutes.
  • Remove from heat and let syrup thicken and cool (about 20 minutes).
  • Using a strainer, press down on the oranges and strawberries to release all of the juices into the syrup.
  • Store refrigerated in an airtight container.

Nutrition

Serving: 5g | Calories: 173kcal | Carbohydrates: 45g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 29mg | Potassium: 78mg | Fiber: 0.5g | Sugar: 44g | Vitamin A: 8IU | Vitamin C: 14mg | Calcium: 15mg | Iron: 1mg

Peach Baked Oatmeal (Without Bananas!)

by 2 Comments

Peach Baked Oatmeal is an easy and healthy breakfast! These baked oats use pantry staples and no bananas. This classic breakfast can be made ahead of time for quick, on the go breakfasts!

 

Need another on the go breakfast? Try this Ricotta Quiche with Spinach. It is a perfect dish to meal prep and heat up throughout the week. Or, try this Toasted Coconut Granola. Sprinkle some granola on top of yogurt for a healthy breakfast!

 

Peach Baked Oatmeal on plates with extra peach slices

One of my favorite parts of summer (aside from the sunny skies and warm weather) is the bounty of fresh produce. Living in Delaware, our farms provide some of the freshest fruits and vegetables. I love the end of the summer when stone fruits are in season and you can go peach picking or pick up peaches at your local farmers market.

 

With breakfast being the most important meal of the day, I like to feed my children (and myself) something healthy. I also struggle to get out of the door every day. This Peach Baked Oatmeal is the answer to my breakfast woes. It is perfect to make ahead of time and reheat on busy weekday mornings. Plus, this baked oatmeal is made without bananas so it will not have any banana taste. Full of healthy, sweet peaches and whole grain oats, your kids will love it and you will feel good feeding them a wholesome breakfast.

 

Peach Oatmeal Details

 

Flavor: This Peach Baked Oatmeal has a sweet cinnamon and peach flavor. It tastes almost like you are eating a warm muffin with an oat consistency (no banana flavor!).

Level of Difficulty: Easy! This recipe only requires two bowls. After chopping, mixing and baking, you will have a delicious warm breakfast to serve your family!

Time: This recipe takes about 10 minutes to mix together and 30 minutes in the oven for a total of 40 minutes in the kitchen!

 

Ingredients and Substitutions

 

  • Coconut Oil: Coconut oil is the healthy option when making Peach Baked Oatmeal. If you do not have coconut oil, substitute vegetable oil or melted butter.
  • Cinnamon Applesauce: Use regular applesauce here. You could also replace the applesauce completely with vegetable oil or coconut oil.
  • Honey Greek Yogurt: The Honey Greek Yogurt gives this recipe a sweet taste. This is the Honey Greek Yogurt that my family loves. If you cannot find Honey Greek Yogurt, add a tablespoon of honey to plain Greek Yogurt.
  • Almond Milk: Substitute the milk that you have on hand.
  • Eggs: You could substitute liquid egg whites although this has not been tested.
  • Sugar: I don’t recommend removing the sugar in this recipe as the recipe calls for so little. If looking for a natural sweetener, you could use a banana (not tested).
  • Oats: Use Old Fashioned Oats for this recipe not quick cooking or steel cut oats.
  • Cinnamon 
  • Baking Powder
  • Peaches: Substitute your favorite fruit! Nectarines would be a delicious option. Berries such as raspberries, strawberries and blueberries are good in baked oatmeal.

 

Peach Baked Oatmeal Ingredients: peaches, greek yogurt, coconut oil, cinnamon, almond milk, eggs, sugar, baking powder and oats

 

Step by Step Instructions

 

  1. Combine Wet Ingredients. In a large mixing bowl, combine melted coconut oil, applesauce, Honey Greek Yogurt, Almond Milk, eggs and sugar. Stir to combine.
  2. Mix Dry Ingredients. In a small bowl, stir together the old fashioned oats, cinnamon and baking powder.
  3. Mix wet and dry ingredients. Add the dry ingredients to the wet ingredients in the large mixing bowl. Stir to combine.
  4. Stir in peaches.
  5. Pour mixture into an 8×8 pan.
  6. Make cinnamon sugar. In a small bowl, mix together cinnamon and sugar. Sprinkle on top of oatmeal bake.
  7. Bake. Bake Peach Oatmeal for 30 minutes at 350 degrees. Oatmeal is done when the middle is set and the sides begin to brown and pull away from the pan.

 

Storing and Reheating Instructions

Store Peach Baked Oatmeal in an airtight container in the refrigerator for 3 days. Reheat individual pieces in the microwave for 30-45 seconds until heated throughout.

Freeze Peach Baked Oatmeal for an easy breakfast! Slice into pieces and wrap in plastic wrap. Remove piece the night before you plan to eat and allow the oatmeal to thaw in the refrigerator. Reheat in the microwave.

 

Why does this Baked Oatmeal have no banana?

Most baked oatmeal uses banana to naturally sweeten the dish and can be a good substitute for butter. This dish uses healthy coconut oil and applesauce in place of butter so a banana is not needed.

 

How to Serve Baked Oatmeal

  • Slice and serve with fresh sliced fruit
  • Serve warm on top of Greek Yogurt with fruit on top (my favorite)
  • For extra protein, serve hard boiled eggs on the side
  • Serve with a scoop of ice cream for a sweet breakfast or dessert!

 

Peach Baked Oatmeal plated and ready to serve

Is Baked Oatmeal Healthy?

Yes, baked oatmeal is healthy! This Peach Baked Oatmeal recipe is loaded with whole grains from the oats, healthy fats (coconut oil) and peaches. This recipe has minimal added sugar. This is a very healthy alternative to sugar filled cereals and fattening breakfast sandwiches. 

 

FAQ

Can you freeze baked oatmeal? Yes, you can freeze baked oatmeal! Simply slice baked oatmeal into individual pieces and wrap them in plastic wrap. When ready to enjoy, let the baked oatmeal thaw in the refrigerator overnight and reheat in the microwave the next morning.

Is baked oatmeal good the next day? Yes, baked oatmeal is good the next day. The flavors come together and the oatmeal congeals after cooking. It is perfect to reheat and enjoy!

What fruit is best in oatmeal? Berries and stone fruit are delicious in baked oatmeal. I like to use nectarines, strawberries, blueberries and blackberries to naturally sweeten my baked oatmeal.

 

Need a drink to go with your breakfast?!

 

Try one of these:

Maple Pecan Coffee with Cold Brew

Iced Matcha Chai Latte

5 Ingredient Banana Watermelon Smoothie

Kentucky Coffee with Maple Simple Syrup

 

If you make this recipe, please leave a comment and tag @delmarvaliciousdishes on Instagram! Enjoy!

Peach Baked Oatmeal sliced in pan
Print Recipe
5 from 2 votes

Peach Baked Oatmeal (Without Bananas)

Peach Baked Oatmeal is an easy and healthy breakfast! These baked oats use pantry staples and no bananas. This classic breakfast can be made ahead of time for quick, on the go breakfasts!
Prep Time10 minutes
30 minutes
Total Time40 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 6
Calories: 261kcal
Author: Lynne Kenton

Equipment

  • 2 Mixing Bowls
  • 8x8 Pan

Ingredients

  • 1/4 cup Coconut Oil Melted
  • 3/4 cup Cinnamon Applesauce
  • 2/3 cup Honey Greek Yogurt
  • 1/2 cup Almond Milk
  • 2 Eggs
  • 1/4 cup Sugar
  • 2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1 1/2 cups Peaches Chopped
  • 1 1/2 cups Old Fashioned Oats

Cinnamon Sugar

  • 1 tbsp Sugar
  • 1/2 tsp Cinnamon

Instructions

  • Preheat oven to 350. Spray an 8x8 baking dish with cooking spray.
  • To a large bowl, add melted coconut oil, applesauce, Greek yogurt, almond milk, eggs, vanilla and sugar. Stir to combine.
  • In a small bowl, add oats, baking powder and cinnamon. Mix together.
  • Stir in chopped peaches.
  • Add dry ingredients to wet ingredients. Mix to combine.
  • Pour mixture into baking dish. Sprinkle cinnamon sugar on top.
  • Bake for 30 minutes.

Cinnamon Sugar

  • Add sugar and cinnamon to a small bowl. Stir to combine.

Nutrition

Serving: 6g | Calories: 261kcal | Carbohydrates: 33g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 204mg | Potassium: 197mg | Fiber: 3g | Sugar: 17g | Vitamin A: 216IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 2mg

Vegetable Bruschetta with Cherry Tomatoes and Squash

by 1 Comment

Vegetable Bruschetta with Cherry Tomatoes and Squash is a simple appetizer of roasted vegetables on a crunchy crostini. This appetizer looks fancy but is simple and feeds a crowd!

The best part of summer is the plethora of fresh produce in gardens, roadside stands and grocery stores. I love cooking with garden fresh vegetables and fruits to make healthy and fast dishes. If your house is bursting with produce, try this Veggie Naan Bread Pizza with Pesto or this Herby Lemon Orzo Salad with Roasted Vegetables. These recipes are delicious and healthy options that are heavy on the produce!

Sheet pan of vegetable bruschetta topped with parmesan cheese and balsamic glaze

Bruschetta Details

Level of Difficulty: Easy! This recipe consists of chopping, baking and topping the bruschetta.

Flavor: The bruschetta has a sweet flavor really shines after vegetables are roasted. The shaved parmesan adds a salty hint and the balsamic glaze finishes the vegetable bruschetta with extra sweetness.

Time: This recipe has 10 minutes of hands on time (chopping and topping) and 30 minutes of baking time. If making this recipe ahead of time, have the vegetables chopped and the bread prepared so that you can bake the vegetables, top the bread and quickly and easily serve.

Ingredients and Substitutions

  • French Bread: You could substitute ciabatta bread or an Italian loaf.
  • Extra Virgin Olive Oil: Substitute regular olive oil.
  • Garlic Clove: Garlic Powder could be sprinkled on the bread in place of rubbing a garlic clove.
  • Zucchini: Eggplant has a similar consistency to zucchini and would be delicious in this vegetable bruschetta!
  • Yellow Squash: Try using mushrooms in place of the yellow squash. Mushrooms mix well with the tomatoes and zucchini.
  • Cherry Tomatoes: Use sliced fresh tomatoes or even jarred sun-dried tomatoes!
  • Parmesan Cheese: I recommend using a cheese block not pre-shredded cheese here. The block has a stronger flavor and melts easier with the warm vegetables. If you do not have parmesan cheese on hand, substitute asiago cheese or a fresh, sharp cheddar.
  • Balsamic Glaze: You can make your own balsamic glaze using just balsamic vinegar. Try this simple recipe! If you do not want this extra step, a Balsamic Vinaigrette Salad Dressing can work in a pinch!

Vegetable Bruschetta Ingredients: parmesan cheese, french bread, balsamic glaze, extra virgin olive oil, cherry tomatoes, yellow squash, zucchini and garlic

Let’s Get Cookin’!

  1. Make the bruschetta bread. Slice French Bread on a diagonal angle about 1/2 inch thick. Make sure that all bread slices are similar in size. Spray both sides of the bread with Extra Virgin Olive Oil and rub with a garlic clove. Turn the oven on to broil. Broil each side for about 90 seconds until bread is toasty.
  2. Make the roasted vegetables. Add sliced zucchini, yellow squash and halved cherry tomatoes to a large bowl. Drizzle Extra Virgin Olive Oil on top and sprinkle with salt and pepper. Mix to combine. Pour vegetables onto a baking sheet and bake until vegetables are soft and tomatoes begin to burst about 20-25 minutes.
  3. Make vegetable bruschetta! Top bread slices with about 2 tablespoons of the vegetable mixture. Sprinkle with shredded parmesan cheese and drizzle balsamic glaze on top.
  4. Enjoy! This bruschetta can be enjoyed hot or cold. It is best eaten the day that it is made. The bread becomes hard quickly. If you have extra vegetables, store in an airtight container in the refrigerator. Serve with fresh bread. You can reheat the vegetables or serve them cold.

Expert Tips

  • Make sure to slice your vegetables and bread similar in size. By slicing the vegetables and bread in a similar size, you can be sure that the bread will toast and the vegetables will roast evenly and take the same amount of time.
  • Watch the broiler!! Do not try to multitask while broiling the bruschetta. Keep a close eye and remove the bread from the oven as soon as it looks golden.
  • Prepare this dish ahead of time! This dish is best served when the vegetables come out of the oven. To prepare ahead of time, have the bread sliced and store in an airtight bag. Chop your vegetables and mix with EVOO, salt and pepper ahead of time. These steps will allow you to prepare this appetizer according to the instructions but without the prep time!
  • Use your leftovers! If you have leftover vegetables, store refrigerated in an airtight container. Use to make fresh bruschetta or to top on grilled chicken. The perfect, healthy summer meal!

FAQ

Is Vegetable Bruschetta healthy? Yes, Vegetable Bruschetta is healthy. While this is a small appetizer, the vegetables pack a big punch. These vegetables are full of healthy vitamins such as vitamin A and C as well as antioxidants.

What can I use for bread instead of bruschetta? If you are looking for a bread alternative to bruschetta, you could serve this with pita or crackers. If you are looking to cut carbohydrates, serve on top of cucumbers or inside sliced bell peppers.

What can I use leftover bruschetta for? You can use the leftover vegetable bruschetta topping on top of grilled chicken or as a topping for a garden salad.

If you make this easy Vegetable Bruschetta with Cherry Tomatoes and Yellow Squash, please leave a comment and tag @delmarvaliciousdishes on Instagram!

Sheet pan of vegetable bruschetta topped with parmesan cheese and balsamic glaze
Print Recipe
5 from 1 vote

Vegetable Bruschetta with Cherry Tomatoes and Squash

Vegetable Bruschetta with Cherry Tomatoes and Squash is a simple appetizer of roasted vegetables on a crunchy crostini. This appetizer looks fancy but is simple and feeds a crowd!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 185kcal
Author: Lynne Kenton

Equipment

  • Bread Knife
  • Veggie Knife
  • Mixing Bowl
  • Baking Sheet

Ingredients

  • 1 French Bread Loaf
  • 1 tbsp Extra Virgin Olive Oil plus more for bread
  • 2 Garlic Cloves
  • 1 cup Zucchini Chopped
  • 1 cup Yellow Squash Chopped
  • 1 cup Cherry Tomatoes Halved
  • Salt & Pepper
  • 1/2 cup Parmesan Cheese Block Shredded
  • Balsamic Glaze

Instructions

  • Turn oven on to broil.
  • Slice French Bread into small pieces on a diagonal angle. Spray with Extra Virgin Olive Oil and rub with a garlic clove on both sides of bread.
  • Broil bread for about 90 seconds to 2 minutes on each side. Remove from oven.
  • Turn oven on to 400 degrees.
  • Add chopped zucchini, yellow squash and cherry tomatoes to a medium size bowl. Drizzle with Extra Virgin Olive, salt and pepper. Stir to combine.
  • Place chopped vegetables into a roasting pan. Roast for 25-30 minutes until vegetables are soft.
  • Top bread with vegetables while vegetables are still warm.
  • Top with parmesan cheese and drizzle with balsamic glaze.

Nutrition

Serving: 8g | Calories: 185kcal | Carbohydrates: 28g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 405mg | Potassium: 185mg | Fiber: 2g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 2mg

Simple Peach Sangria with Rosé Wine

by 5 Comments

Peach Sangria with Rosé Wine is a fresh, light and simple cocktail. This drink captures the sweet flavors of summer and can be made for a crowd!

 

Need another summer cocktail? This Refreshing Cucumber Cocktail with Mint and Lime can be made as a cocktail or a mocktail! Or try this Spiked Cranberry Lemonade (Fisher’s Island Copycat Recipe). It has vodka and a little whiskey and is so simple to make at home!

 

Peach Sangria in glasses with peaches and strawberries

 

Peach Sangria with Rosé Wine Details

 

Level of Difficulty: Simple! All that you need to do is chop, pour and mix to make this easy and fresh cocktail!

Time: This peach sangria requires 5 minutes of chopping, 30 minutes of waiting and less than 5 minutes to mix all the ingredients together. It is perfect to prepare ahead of time of a large crowd.

Flavor: Sweet! The peaches and the strawberries give the cocktail a sweet, summer flavor. Depending on your taste, you can use a sweet rosé  wine for a sweeter drink or use a dry rosé wine  to balance the sweetness.

 

Ingredients and Substitutions

 

  • Rosé Wine: This recipe calls for a 750 ml bottle. However, you can simply double this recipe by using a large bottle of wine. Choose a rosé wine that you enjoy drinking. Keep in mind, the peaches and strawberries combined with sugar will add more sweetness to the peach sangria.
  • Peach Schnapps: If you do not have peach schnapps on hand, you could use peach vodka. The peach sangria will be less sweet if using vodka. Add more sugar to the drink if needed. You could also use peach juice. This will result in a peach sangria with less alcohol.
  • Peaches: Use canned peaches or frozen peaches if you cannot use fresh peaches. Canned peaches do not need to be mixed with sugar before adding to the pitcher.
  • Strawberries: Substitute raspberries or watermelon.
  • White Sugar
  • Sparkling Water: The sparkling water makes the peach sangria fizzy. You could substitute club soda, Sprite or ginger ale. Additionally, you could top the sangria with prosecco. This will add more alcohol content to the cocktail.

 

Peach Sangria Ingredients: Rosé Wine, Peach Schnapps, Peaches, Strawberries, Sugar and Sparkling Water

 

How to Make Peach Sangria with Rosé Wine

 

  1. Start with clean produce. Chop peaches and strawberries into bite size pieces.
  2. Add 2 chopped peaches and 1 cup chopped strawberries to a medium mixing bowl. Sprinkle fruit with granulated sugar. Gently stir in sugar to coat the fruit. Refrigerate for 30 minutes.
  3. Place the remaining 1 chopped peach and 1/2 cup chopped strawberries on medium size skewers. These fruit skewers will be used as cocktail garnishes.
  4. Add rosé wine, peach schnapps and sugar coated fruit to a large pitcher. Stir to combine.
  5. To serve, fill wine glasses half way with ice cubes. Pour peach sangria to cover ice cubes. Add chopped fruit from the pitcher to each glass. Top with sparkling water and garnish with a peach-strawberry skewer.

 

Expert Tips

 

  • Add the sparkling water right before serving and add directly to the glass that you are serving the sangria in. If you add the sparkling water to the pitcher and it sits, the water will go flat resulting in a sangria that tastes watered down and not fizzy.
  • Use a large bottle of wine (a 1.5 liter bottle) to double this recipe. This amount is perfect to quench a crowd’s thirst. Serve the peach sangria in a beverage dispenser or a punch bowl. This cocktail is perfect for a summer bridal shower or baby shower.
  • Add additional fruit! Everyone loves a fruity drink especially when it is hot outside. Add chopped mango, watermelon or raspberries for a fun summer treat!
  • Make sangria ice cubes! If you are serving this peach sangria outside, add some sangria to ice cube trays. Place in freezer. The ice cubes will not completely freeze due to the alcohol, however, they will firm up to become cubes. Use these as ice cubes and keep your peach sangria from becoming watered down.

 

peach sangria in glasses with peach strawberry garnish

FAQ

 

How do I store peach sangria? Sangria is best enjoyed within 24 hours of making. Store sangria covered and refrigerated. The sangria is still consumable after 24 hours, however, the fruit may become mushy.

Help! I don’t have rosé wine! If you do not have rosé wine, you can still make this peach sangria! Substitute your favorite white wine. I would recommend using a drier white wine such as sauvignon blanc or pinot grigio.

Can I make this peach sangria non-alcoholic? Yes! The best way to make this sangria non-alcoholic would be to use a white peach juice in place of the rosé wine and remove the peach schnapps from the recipe. You may need to add additional sugar to drink depending on your preferred sweetness level. You could also use a non-alcoholic rosé wine like this Surely Non-Alcoholic Sparkling Rose.

What is the best rosé wine to use in peach sangria? Use a dry rosé wine in sangria. The sugared fruit and the peach schnapps add extra sugar and sweetness to the cocktail. A dry rosé wine will keep the sangria from being too sweet.

What should I serve with this cocktail? Here are some fun, summer recipes to go with the peach sangria:

Easy Melon Caprese Skewers with Crispy Prosciutto

Cherry Tomato Toast with Whipped Ricotta 

Easy Watermelon Salsa with Mint and Kiwi

 

If you try this Simple Peach Sangria with Rosé Wine, be sure to leave a comment and tag @delmarvaliciousdishes on Instagram!

Peach Sangria in glasses with peaches and strawberries
Print Recipe
5 from 4 votes

Simple Peach Sangria with Rosé Wine

Peach Sangria with Rosé Wine is a fresh, light and simple cocktail. This drink captures the sweet flavors of summer and can be made for a crowd!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: cocktail, Drinks
Cuisine: American
Servings: 6
Calories: 170kcal
Author: Lynne Kenton

Equipment

  • 1 Large Pitcher
  • 1 Cutting Board
  • 1 Medium Bowl
  • Medium Wooden Skewers

Ingredients

  • 750 ml Bottle of Rosé wine
  • 1/2 cup Peach Schnapps
  • 3 Peaches
  • 1 1/2 cups Strawberries
  • 2 tbsp Granulated Sugar
  • Sparkling Water

Instructions

  • Slice 2 peaches and 1 cup of strawberries into bite size pieces. Place in a medium size bowl.
  • Sprinkle fruit with sugar and gently mix together to coat. Place fruit in refrigerator for 30 minutes.
  • Slice 1 peach and 1/2 cup strawberries into bite size pieces. Put fruit on medium sized skewers.
  • Add rosé, peach schnapps and sugar coated fruit to a large pitcher. Stir to combine.
  • To serve, pour sangria into wine glasses over ice. Top with sparkling water. Garnish with peach strawberry skewer.

Nutrition

Serving: 6g | Calories: 170kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 19mg | Potassium: 256mg | Fiber: 2g | Sugar: 18g | Vitamin A: 249IU | Vitamin C: 24mg | Calcium: 20mg | Iron: 1mg

5 Ingredient Banana Watermelon Smoothie

by 7 Comments

Watermelon Banana Smoothie is a light and healthy breakfast. Made with just 5 ingredients, this smoothie is quick and simple to make, refreshing and a nutritional powerhouse!

Looking for another easy breakfast for on the go mornings? Try this Toasted Coconut Granola! It is delicious in a homemade yogurt parfait or by itself for a quick and crunchy snack. You can prepare this Peach Baked Oatmeal (Without Bananas) ahead of time for an the go breakfast! For a sweet and caffeinated morning treat, try this Butter Pecan Coffee Milkshake (with Cold Brew Coffee) or this Maple Pecan Coffee with Cold Brew!

Watermelon Banana Smoothie in glasses ready to drink!

Watermelon Banana Smoothie Details

Level of Difficulty: Super Simple! This smoothie is about as easy a homemade breakfast comes. Add all ingredients to a blender, blend for a minute and your Watermelon Banana Smoothie is good to go!

Flavor: This smoothie has a fruity and sweet flavor. The banana flavor is very subtle. The watermelon and strawberries provide a natural sweetness.

Time: 5 minutes! This includes time to get all of your ingredients out, add to the blender and blend away!

Ingredients and Substitutions

  • Banana
  • Seedless Watermelon
  • Strawberries- substitute your favorite tropical fruit if you do not have strawberries. Mango, Pineapples or Peaches would work great with this flavor combination.
  • Milk– use the milk that you have on hand! I tested this smoothie with coconut milk and almond milk. Both options were delicious. The coconut milk gave a slight nutty flavor to the smoothie. Cows milk is a good option in this smoothie. If milk is not your thing, substitute coconut water for an extra hydration boost.
  • Greek Yogurt– I use a Vanilla Greek yogurt for extra sweetness. I find that the flavored Greek yogurts remove the bitter taste of plain Greek yogurt. If you do not have Greek yogurt, you can substitute regular yogurt. However, the smoothie will not have as much protein as it would using Greek yogurt.

Watermelon Banana Smoothie Ingredients: Frozen watermelon, frozen banana, strawberries, greek yogurt, coconut milk

How to Make a Banana Watermelon Smoothie

  1. Start with frozen fruit. Freeze your banana and watermelon for at least 12 hours prior to making the smoothie.
  2. Add ingredients to blender. Blend ingredients on high for 1 minute. All fruit should be smooth and combined.
  3. Serve in glasses after blending. 

It really is as simple as those 3 steps. If you have an extra five minutes in the morning, be sure to try this smoothie!

Expert Tips

  • Use frozen fruit! By doing this, you will not have to add ice to your smoothie. Ice can water down a smoothie and take away the flavor. Once bananas begin to brown, wrap them in plastic wrap and freeze. I like to do this with any extra fruit I have that may go bad before it can be eaten.
  • Premeasure your fruit. Measure your fruit ahead of time and freeze in plastic bags. This will allow you to have all ingredients ready to put in the blender.
  • Leave your blender out. If you are trying to have a quick breakfast, have your blender and travel cup ready to go in the morning. Then, you can pull your frozen fruit out of the freezer and add everything right into the blender.

Watermelon Banana Smoothie in glasses looking fruity

Watermelon Banana Smoothie FAQ

What can I serve with my smoothie? This smoothie can be consumed alone on-the-go or serve this smoothie with a slice of avocado toast or a light quiche like this Whipped Ricotta Quiche!

What else can I add to my smoothie? If you want to add extra protein to your smoothie, a scoop of vanilla protein powder would be delicious with the fruity flavor combination. You can also add spinach for an extra nutrition punch. The spinach is relatively tasteless and will give the smoothie a bright green flavor. Additionally, you could top the smoothie with chia seeds or flax seeds. Finally, you can add oats to your blender. This will thicken your smoothie slightly and give it a grittier texture, however, the flavor will not be significantly altered.

Help! My smoothie is not sweet enough. If your smoothie is not sweet enough, try adding some honey or agave nectar. I like to use this Vanilla Greek Yogurt with Honey. It adds the perfect amount of natural sweetness.

What can I do with leftover smoothie? Use leftover Watermelon Banana Smoothie to make a delicious popsicle! Simply pour the leftover smoothie into a popsicle mold and freeze. This makes this smoothie even more toddler friendly! You can also make this smoothie baby friendly by putting the leftovers into a teething bag and freezing!

Is this Watermelon Banana Smoothie healthy? Yes, this Watermelon Banana Smoothie is healthy and full of health benefits! It is low in calories and high in nutrients. The watermelon will help you stay hydrated. The banana is full of potassium. Strawberries are low in calories and packed with vitamins. The Greek Yogurt gives the smoothie a protein punch to keep you full longer. Along with a healthy diet, this Watermelon Banana Smoothie could assist with weigh loss.

What fruit mixes well with watermelon? Banana mixes well with watermelon. Take this Watermelon Banana Smoothie as an example! The banana mixed with watermelon gives the watermelon smoothie a smooth texture and thickens the smoothie. Mango and peaches have similar properties to bananas and will bind well with watermelon.

Should I add the watermelon seeds to my smoothie? While watermelon seeds do have nutritional benefits, I do not recommend adding them to your smoothie. Once the seeds are blended, they will cause the smoothie to be chunky with seeds.

Looking for other easy watermelon recipes? Try these!

Easy Melon Caprese Skewers with Crispy Prosciutto

Watermelon Salsa with Kiwi and Mint

If you make this Watermelon Banana Smoothie, please leave a comment and share on Instagram @delmarvaliciousdishes! I hope you enjoy this smoothie as much as my family does!

Watermelon Banana Smoothie in glasses ready to drink!
Print Recipe
5 from 4 votes

Watermelon Banana Smoothie

Watermelon Banana Smoothie is a light and healthy breakfast. Made with milk, Greek yogurt and strawberries, this smoothie is a nutritional powerhouse!
 
Cook Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 411kcal
Author: Lynne Kenton

Equipment

  • 1 Blender
  • Measuring Cups

Ingredients

  • 1 cup Seedless Watermelon Chunks Frozen
  • 1 Banana Frozen
  • 1/2 cup Strawberries Fresh or Frozen
  • 1 cup Milk
  • 1/2 cup Vanilla Greek Yogurt

Instructions

  • Freeze watermelon and banana at least 12 hours before using.
  • Add all ingredients to a blender. Blend on high for 1 minute.
  • Serve immediately in glass.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 70g | Protein: 20g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 130mg | Potassium: 1.171mg | Fiber: 5g | Sugar: 53g | Vitamin A: 1.344IU | Vitamin C: 65mg | Calcium: 329mg | Iron: 1mg

Herby Lemon Orzo Salad with Roasted Vegetables

by 9 Comments

Herby Lemon Orzo Salad with Roasted Vegetables is an easy summer dish that can feed a crowd! Packed with roasted vegetables, fresh herbs and a light dressing, this salad is perfect for all summer entertaining!

 

Looking for another summer side dish? Try this Easy Watermelon Salsa with Kiwi and Mint! It is the perfect addition to your next BBQ and you can serve it right in the watermelon!

 

Lemon Orzo Salad with Roasted Vegetables and Fresh Herbs

Lemon Orzo Salad Details

 

Level of Difficulty: I am giving this recipe a ‘Medium’ difficulty rating because it is time consuming. If you are comfortable with chopping and roasting vegetables and are patient, this recipe will be easy for you!

Time: This recipe takes about an hour from start to finish. This includes chopping time and roasting time. I recommend that you make the orzo and the dressing while the vegetables are roasting.

Flavor: Herby Lemon Orzo Salad with Roasted Vegetables says it all! This recipe has a light lemon flavor thanks to the dressing. It is packed with plenty of basil, oregano and dill. The roasted vegetables provide a sweet flavor.

 

Ingredients

While this ingredient list may seem extensive, most ingredients are pantry staples.

  • Orzo
  • Feta Cheese
  • Eggplant
  • Red Pepper
  • Yellow Pepper
  • Red Onion
  • Asparagus
  • Basil
  • Oregano
  • Dill
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Lemons

 

How to Make Lemon Orzo Salad

There are a few steps to make this Herby Lemon Orzo Salad with Roasted Vegetables.

  • Chop Vegetables: Chop your vegetables into bite size, even pieces. The vegetables should be chopped similar in size in order to allow for the cook time to remain similar. Remember that vegetables will shrink while roasting.
  • Roast Vegetables: Spray a large rimmed baking sheet covered in tin foil with cooking spray. Place chopped vegetables on baking sheet. If you do not have a large baking sheet, use two pans and roast the vegetables separately. If you overcrowd the pan, the vegetables will steam and not roast. Steamed vegetables are mushier in texture and do not hold up as well in this Lemon Orzo Salad. When making this with regular size pans, I roast the eggplant first and then roast another pan with the peppers, onion and asparagus. Toss vegetables with 1/4 cup Extra Virgin Olive Oil. Season with salt and pepper to taste. Roast vegetables for 25 minutes flipping vegetables halfway through.
  • Cook the Orzo: Cook orzo to al dente according to package directions. Drain orzo and place in a large mixing bowl.
  • Make the dressing: In a small bowl, whisk together Extra Virgin Olive Oil, lemon juice, salt and pepper.
  • Toss all ingredients together: While the orzo is still hot, combine the roasted vegetables, feta cheese, herbs (basil, oregano, dill) and dressing in a large mixing bowl. Refrigerate until ready to serve. Prior to serving, taste test the orzo. Add additional extra virgin olive oil and lemon juice if needed.

 

Eggplant to be roasted

 

Peppers, Onion and Asparagus to be roasted

Lemon Orzo Salad Dressing

The dressing for this orzo salad is so simple to make! Simply, whisk together Extra Virgin Olive Oil, fresh lemon juice, salt and pepper. It is a light dressing with a slight tang. If you want to skip making the dressing, try this Lively Lemon Tarragon Dressing or Avocado Oil Herb Vinaigrette. Both of these dressings are made by Briannas and are my favorite way to ‘cheat’ when cooking!

 

Expert Tips

  • Do not overcrowd your pan! If the vegetables are too close, they will steam instead of roast. If you do not have a very large pan, roast vegetables in two batches.
  • Mix together all ingredients while the orzo is still warm. This will help to soften the feta and the dressing will easily blend with the vegetables and pasta.
  • Refrigerate the orzo salad overnight before serving. This will allow the flavors to meld together. Remember to stir before serving. If pasta appears dry, add additional EVOO and/or lemon juice.

 

FAQ

How long does Lemon Orzo Salad last in the refrigerator? Lemon Orzo Salad lasts up to 4-5 days in the refrigerator. Prior to serving the salad after refrigeration, stir the salad through. If the salad seems dry, add additional Extra Virgin Olive Oil and/or lemon juice.

Is Orzo gluten free? Orzo is not gluten free. You can purchase gluten free orzo, however, traditional orzo is not gluten free. If looking for a gluten free alternative for this recipe, replace the orzo with quinoa or brown rice (these options have not been tested).

Is Orzo Salad healthy? This Lemon Orzo Salad is healthy! It is full of healthy vegetables containing high levels of nutrients, antioxidants including vitamin C and vitamin A.

What should I serve with Lemon Orzo Salad? This Lemon Orzo Salad is delicious with grilled salmon or blackened chicken on top. Additionally, it is a great side dish for a barbeque or potluck as it can be served at room temperature and is easy to transport.

 

Close up shot of Lemon Orzo Salad ready to be served

 

If you make this recipe, please leave a comment and tag @delmarvaliciousdishes!

 

Lemon Orzo Salad with Roasted Vegetables and Herbs
Print Recipe
5 from 7 votes

Herby Lemon Orzo Salad with Roasted Vegetables

Herby Lemon Orzo Salad with Roasted Vegetables is an easy summer dish that can feed a crowd! Packed with roasted vegetables, fresh herbs and a light dressing, this salad is perfect for all summer entertaining! 
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Servings: 12
Calories: 157kcal
Author: Lynne Kenton

Equipment

  • 1 Large Rimmed Baking Sheet
  • 1 Sharp Knife
  • 1 Whisk
  • 1 Large Mixing Bowl
  • 1 Juicer

Ingredients

  • 1 Orzo Cooked
  • 1 Eggplant Chopped into bite size pieces
  • 1 Red Onion Sliced
  • 1 Red Pepper Sliced
  • 1 Yellow Pepper Sliced
  • 1/2 lb Asparagus Chopped into Bite Sized Pieces
  • 1/2 cup Basil
  • 2 Lemons Juiced
  • 1/2 cup Olive Oil Divided
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 8 oz Feta Cheese Chopped
  • 2 tbsp Oregano
  • 1 tbsp Dill

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Line a large-rimmed baking sheet with tin foil. Spray with baking spray.
  • Add vegetables to baking sheet and toss with 1/4 cup Extra Virgin Olive Oil . Season with salt and pepper.
  • Bake for 25 minutes tossing half way through.
  • While vegetables are roasting, cook orzo. Cook according to package instructions to al dente. Drain pasta and put in a large mixing bowl.
  • To make the lemon dressing, whisk together lemon juice, 1/4 cup Extra Virgin Olive Oil, salt and pepper in a small bowl.
  • Add roasted vegetables, feta cheese, basil, oregano, dill and dressing to a large bowl. Stir together.
  • Refrigerate for an hour or overnight (recommended). Serve at room temperature.

Nutrition

Serving: 12g | Calories: 157kcal | Carbohydrates: 8g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 519mg | Potassium: 212mg | Fiber: 3g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 31mg | Calcium: 125mg | Iron: 1mg

 

Refreshing Cucumber Cocktail (with Mint and Lime)

by 8 Comments

This Refreshing Cucumber Cocktail with Mint and Lime is an easy and light drink. This cocktail is made with vodka (cucumber vodka optional) and cucumber simple syrup. It can easily be made into a mocktail to please all of your happy hour guests!

If you love easy cocktail and happy hour recipes, try my Spicy Lemon Margarita paired with these Easy Melon Caprese Skewers with Crispy Prosciutto!

Cucumber Cocktail with Cucumber Peel and Mint Garnish
This cocktail looks impressive but is simple to make!

Cucumber Cocktail Ingredients

  • Vodka: I prefer to use regular (non-flavored vodka). Use your vodka of choice here. I used Tito’s. You can use cucumber flavored vodka for a stronger cucumber flavor.
  • Cucumber Simple Syrup: If you decide to use cucumber vodka, you can use regular simple syrup.
  • Lime Juice
  • Sparkling Water
  • Mint
  • Lime wedges, mint leaves and cucumber peels to garnish

What is Cucumber Simple Syrup?

Cucumber Simple Syrup is simple syrup flavored with a cucumber twist! Homemade simple syrups are the easiest way to upgrade your at home cocktail game! Not only are they so easy to make, you can customize the flavor to what you like to drink! It is much less expensive to make a homemade cucumber simple syrup than it is to buy a bottle of cucumber vodka.

To make Cucumber Simple Syrup, add cucumber slices, water and sugar to a medium bowl over medium heat. Heat water and stir until sugar dissolves. Remove from heat and allow to cool. Remove cucumber slices and store refrigerated in an airtight container.

Cucumber Vodka

If you do not want to make homemade cucumber simple syrup, use cucumber vodka in your drink! I like to use Effen Cucumber Vodka. This vodka is smooth, fruity and refreshing.

Overview: How to Make a Refreshing Cucumber Cocktail

  1. Muddle mint leaves in the bottom of a cocktail shaker.
  2. Add vodka, cucumber simple syrup, lime juice and ice. Shake to combine.
  3. Pour into a glass over ice.
  4. Fill remaining glass with sparkling water.
  5. Garnish with mint leaves, cucumber peels and lime wedges.

Cucumber Cocktail garnished with limes and cucumber peels
This drink is so light and refreshing!

How to garnish your Cucumber Cocktail?

Cucumbers make a simple, fun and delicious cocktail garnish! You can simply slice the cucumber into rounds and use on the side of the glass. Or you can get fancy and use a peeler to make a cucumber swirl or curl! I like to thinly peel my cucumber and place inside the glass. You can use the ice cubes to keep the cucumber in place until the ice starts to melt. Another option is to garnish the outside of the glass with your cucumber peel. You can arrange your cucumber in a swirl on a toothpick to make a simple fun cucumber cocktail garnish.

FAQ

What if I don’t want to make Cucumber Simple Syrup?

If you don’t have time or don’t want to make cucumber simple syrup, simply use Cucumber Vodka! This will allow you to get the refreshing cucumber taste. You can simply use regular simple syrup or omit the sweetener all together.

What can I use Cucumber Simple Syrup in?

You can use Cucumber Simple Syrup in any drink that calls for a sweetener. The cucumber simple syrup will give the drink a refreshing and sweet flavor! You could also add a teaspoon of the simple syrup to your water for added sweetness.

Can I make Cucumber Vodka at home?

Yes, you can make cucumber vodka at home! Simply slice a cucumber and place in a sealed jar of vodka. Allow to marinate for at least 24 hours. Remove the cucumber before serving.

What flavors pair with cucumber?

Watermelon, mint and basil compliment cucumber for a different flavor twist!

How do I make this Cucumber Cocktail into a mocktail?

You can make this cucumber cocktail into a cucumber mocktail simply by omitting the vodka! The bubbly sparkling water and the sweet cucumber, lime and mint flavor make this a refreshing non-alcoholic option!

Looking for more summer cocktails?

Try this Spiked Cranberry Lemonade (Fisher’s Island Copycat Recipe)   or this Simple Peach Sangria with Rosé Wine!

If you love this cocktail as much as I do, please leave a rating and tag @delmavaliciousdishes on Instagram!

Cucumber Cocktail with Cucumber Peel and Mint Garnish
Print Recipe
5 from 4 votes

Refreshing Cucumber Cocktail with Mint and Lime

This Refreshing Cucumber Cocktail is made with vodka, homemade simple syrup and flavored with mint and lime! It is a perfect, light cocktail to grab on a hot summer day!
Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Course: Drinks
Cuisine: American
Servings: 1
Calories: 255kcal
Author: Lynne Kenton

Equipment

  • 1 Cocktail Shaker

Ingredients

  • 2 oz Vodka
  • 1.5 oz Cucumber Simple Syrup
  • 1 oz Lime Juice
  • 4 Mint Leaves
  • Sparkling Water
  • Lime and Cucumber to garnish

Cucumber Simple Syrup

  • 1 Small Cucumber (about 1/2 cup slices)
  • 1 cup Sugar
  • 1 cup Water

Instructions

  • Muddle mint in cocktail shaker. Add ice to cocktail shaker.
  • Add cucumber simple syrup, vodka and lime juice. Shake to combine.
  • Pour over ice in a glass. Use sparkling water to fill glass to brim.
  • Garnish with cucumber slices and lime wedge.

Cucumber Simple Syrup

  • Add cucumber slices, water and sugar to a medium bowl over medium heat.
  • Allow the water to warm and the sugar to dissolve. Stir occasionally.
  • Once sugar dissolves, remove from heat and let cool.
  • Store in the refrigerator in an airtight container.

Nutrition

Serving: 1g | Calories: 255kcal | Carbohydrates: 34g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Sodium: 27mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 32g | Vitamin A: 184IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 2mg

Easy Melon Caprese Skewers with Crispy Prosciutto

by 14 Comments

These Melon Caprese Skewers with Crispy Prosciutto are a quick appetizer made with fresh fruit and basil. These mini kabob appetizers look fancy but are quite simple to make! 

Looking for another simple appetizer? Check out this Cherry Tomato Toast  or this Veggie Naan Bread Pizza with Pesto. Pair either with this Refreshing Cucumber Cocktail with Lime and Mint or this Simple Peach Sangria with Rosé Wine.

Melon Caprese Skewers On Tray

A Fancy yet Simple Appetizer

When it comes to summer entertaining, simple is always better. You don’t want to be in a hot kitchen and guests don’t want to eat hot and heavy food.

These Melon Caprese Skewers combine all of the best summer flavors on an easy to make kabob! The best part is you can easily prepare these kabobs ahead of time and refrigerate until ready to serve.

Melon Caprese Skewer Details

Level of Difficulty: Easy! The only difficult part is chopping the cantaloupe and watermelon and pan frying the prosciutto. If you can use a knife and turn on the stovetop, you can make these skewers!

Flavor: These skewers taste like summer! The saltiness of the crispy prosciutto balances out the sweet watermelon and cantaloupe. The basil provides a hint of pepper and savory flavor. The mozzarella balances the skewer and provides a filling layer.

Time to Make: These Melon Caprese Skewers can be made in less than 30 minutes. This includes chopping time and the time to assemble the skewers.

Choosing Your Ingredients

Melon Caprese Skewer Ingredients: Basil, Watermelon, Cantaloupe, Mozzarella, Prosciutto, Balsamic Glaze

Watermelon: Choose a watermelon with a large yellow spot on the bottom and that has a dull exterior. This will indicate that the watermelon is ripe. The heavier the watermelon, the juicier it will be!

Cantaloupe: Just like with the watermelon, a yellow spot on the cantaloupe will indicate where it was laying in the field. Give the bottom of the cantaloupe a smell. It should smell sweet. If the cantaloupe does not smell, it is not ripe. Your cantaloupe should feel firm all over with no soft spots. A soft spot can indicate that the cantaloupe is rotting.

Prosciutto: You can purchase prepackaged prosciutto in the deli section at most grocery stores. You can also have your proscuitto sliced from the deli counter.

Mozzarella: Choose a mozzarella log, mozzarella ball or mozzarella ‘pearls.’ I used plain mozzarella on my Melon Caprese Skewers, however, you can choose marinated mozzarella for extra flavor.

Basil: The fresher, the better! I recommend choosing medium sized basil leaves to use on your skewers. I grow my own basil in the summer months to use in recipes such as these Melon Caprese Skewers. Most grocery stores sell small basil plants that you can keep in water and use the leaves. These leaves last 3-4 days before wilting.

Balsamic Glaze: You can easily make your own balsamic glaze by boiling balsamic vinaigrette. Here is a useful tutorial. To keep things easy and quick, I purchased balsamic glaze. You can find this in the salad dressing section at your grocery store.

Skewers: Not photographed. I used medium sized appetizer skewers. If you cannot find these, you can use grill skewers. Either make large skewers using the full size or break in half. You could also use toothpicks.

How To Make Melon Caprese Skewers with Crispy Prosciutto

The first step is to chop your melons. You can either chop (as I did) or scoop your melon into balls. Because watermelon is not in season where I live, I purchased a pre-cut watermelon that was chopped. If using a full watermelon or cantaloupe, you can scoop your melon out in balls using a melon baller. I have also used a small cookie scoop to create melon balls.

Cut your mozzarella into bite pieces similar to the size of the melon.

Remove basil leaves from plant and place on a plate.

Now, let’s crisp the prosciutto. Cut prosciutto slices into thirds. The prosciutto will reduce in size while cooking. Place a medium sauté pan on the stove and turn the heat to medium. Lay prosciutto on pan and cook for about a minute on each side until prosciutto begins to crisp. Remove prosciutto and place on a paper towel lined plate. Let prosciutto cool before assembling.

How To Make Melon Caprese Skewers: Begin with basil, add melon, add mozzarella, add prosciutto, add more melon and basil. Drizzle with balsamic glaze.

To assemble, fold basil leaf in half and put on the skewer. Next, add the cantaloupe or watermelon. Then, add the chopped mozzarella and prosciutto piece. Finish by adding an additional piece of melon and basil. Once all of the skewers are complete, drizzle with balsamic glaze.

Tips and Tricks to serve Melon Caprese Skewers with Crispy Prosciutto’

Can I make these Melon Caprese Skewers ahead of time? Of course! You can make these up to a day ahead of time and store in the refrigerator. If making these ahead of time, I recommend not crisping the prosciutto. The crispy prosciutto is best served right after cooling.

Can I eat prosciutto if not cooked? Absolutely! Prosciutto is cured and air dried and is safe to eat right from the package. The frying step in this recipe is simply to crisp the meat and add texture to the appetizer.

What can I serve with these? These Melon Caprese Skewers are best eaten as a hand held appetizer or on a plate as a salad appetizer. You could serve these with grilled chicken or burgers for an easy cookout dinner!

How do I know if my melons are ripe? The cantaloupe and watermelon should both have yellow spots on one side. They should smell sweet and have no soft spots.

If you make this recipe, please leave comment or tag @delmarvaliciousdishes! 

Melon Caprese Skewers on Plate with Extra Mozzarella
Print Recipe
5 from 5 votes

Melon Caprese Skewers with Crispy Prosciutto

These Melon Caprese Skewers with Crispy Prosciutto are a quick appetizer made with fresh fruit and basil. These mini kabob appetizers look fancy but are quite simple to make! 
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American, Summer
Servings: 6
Calories: 241kcal
Author: Lynne Kenton

Ingredients

  • 1/2 Seedless Watermelon about 2 cups
  • 1/2 Cantaloupe Deseeded; about 2 cups
  • 1 Cup Fresh Basil Leaves
  • 1/2 Cup Balsamic Glaze
  • 1 8 oz Mozzarella Ball or Log
  • 4 oz Prosciutto Each piece sliced into thirds
  • Skewers

Instructions

  • Turn a medium saute pan to medium heat. Place prosciuttuo in pan and cook for about 60-90 seconds on each side until beginning to crisp.
  • Remove prosciutto from pan and let cool on a paper towel lined plate. Repeat with remaining prosciutto slices.
  • Chop or cube cantaloupe and watermelon into bite sized pieces.
  • Slice mozzarella into bite size pieces.
  • Fold a basil leaf in half and slide onto skewer. Follow with a piece of melon, mozzarella, prosciutto, melon and folded basil leaf.
  • Repeat for all skewers.
  • Drizzle with balsamic glaze.
  • Serve with an additional size of balsamic glaze.

Nutrition

Serving: 6g | Calories: 241kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 144mg | Potassium: 542mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3.909IU | Vitamin C: 36mg | Calcium: 39mg | Iron: 1mg

Healthy Green Pancakes (with spinach and Greek yogurt)

by 1 Comment

Healthy Green Pancakes are the ultimate breakfast treat made with spinach and Greek yogurt. These healthy pancakes are a great way to sneak extra veggies first thing in the morning. 

Stack of spinach pancakes with whipped cream

These healthy spinach pancakes are my attempt to incorporate nutritious ingredients into my family’s diet. These pancakes are so fun with their bright green hue that no one knew, or cared, that spinach was used! 

Spinach pancakes are a healthy take on an otherwise indulgent breakfast. If they were not green, I promise you would not know that spinach was used! This green breakfast tastes like your classic pancake breakfast with the added benefits of vitamins, folic acid, and iron thanks to the spinach! So, if you love pancakes and want a healthy breakfast, give these a try!

Looking for another healthy breakfast? Try this Coconut Granola! Then, get your caffeine fix with this Maple Pecan Coffee with Cold Brew or this Iced Matcha Chai Latte!

Jump to:

Why You’ll Love This Recipe

  • Kids love green eggs and ham! Of course, they will love green pancakes! 
  • This healthy pancake recipe sneaks in a veggie without anyone knowing it. 
  • These pancakes refrigerate well for simple breakfasts throughout the week! 
  • Simple ingredients are used in this green pancake recipe! Just pantry staples here! 

 Ingredients

Top view of ingredients for green pancakes: a bowl of all-purpose flour, a bowl of fresh spinach leaves, small bowls of melted butter, Greek yogurt, and vanilla extract, alongside a measuring cup of milk and a bowl with cracked eggs.
  •  The spinach gives the pancakes the green hue plus packs lots of vitamins and iron! 
  • Greek yogurt and milk are blended together with the spinach to make moist, protein-filled pancakes. 
  • The vanilla extract gives the pancakes some extra sweetness and, in my opinion, is a must!
  • Eggs are whisked together to create a fluffy pancakes. 
  • Melted Butter adds a rich flavor to the pancakes and helps to keep them moist. 
  • Flour, baking powder, and salt are whisked together to provide the structure of the pancake. 

Exact measurements can be found in the recipe card below. 

Substitutions

  • This recipe has been made with whole milk, almond milk, and coconut milk. Use whatever milk you have on hand! 
  • For extra flavor, use a vanilla or honey-flavored Greek yogurt. 
  • The melted butter can be replaced with vegetable oil or another neutral-flavored oil like avocado oil. 
  • Use a mixture of all-purpose flour and cake flour for a lighter, cakier pancake. 

Variations

  • To make this recipe dairy-free, use dairy-free milk such as almond milk or coconut milk, replace the butter with vegetable oil, and use chia or flax eggs. 
  • To add more protein to the pancakes, add a scoop or two of protein powder to the flour mixture. 
  • To make chocolate chip green pancakes, sprinkle a few chocolate chips to each pancake while they are cooking on the griddle. 
  • To make blueberry green pancakes, add a few blueberries to each pancake while they are cooking on the grill. 

Step-by-Step Instructions

A blender with a clear pitcher filled with bright green liquid rests on the kitchen countertop. The vibrant hue hints at nutritious ingredients like spinach pancakes. A gray marble pattern elegantly backgrounds the scene.

Step 1: Add the spinach, Greek yogurt, and milk to a blender. Blend ingredients on medium for about 2 minutes until the spinach is fully incorporated in the liquid. 

A glass bowl containing a mixture of green spinach puree, cracked eggs, and flour for delicious spinach pancakes, with a metal spoon resting inside. The ingredients are partially combined, creating a colorful and textured pattern on the gray surface.

Step 2: In a large mixing bowl, whisk together the flour, baking powder, and salt.  Add the melted butter, whisked eggs, and spinach mixture to the dry ingredients. Stir until just combined.

Step 3: Heat a griddle to medium-high heat. Spray with cooking spray. Using a 1/4 cup measuring cup pour the batter onto the griddle. Cook for 2-3 minutes until the edges are set and the bubbles begin to pop. 

Stack of vibrant spinach pancakes topped with whipped cream, being drizzled with syrup. Flowers in a glass vase and a metal shaker add charm to the background. A small plate with a single pancake sits enticingly on the side.

Step 4: Cook for an additional 1-2 minutes until the bottom of the pancake begins to brown. Serve warm with butter and syrup. 

Equipment

  • A blender is used to mix the spinach with the wet ingredients. If you do not have a blender, you could use a food processor. 
  • Electric griddle or large non-stick pan
  • Large bowl 
  • Spatula  

Storage

Store any leftover pancakes refrigerated in an airtight container for 2-3 days. Reheat in the microwave. You can also freeze these fun green pancakes! Simply, let the pancakes cool completely. Add the pancakes to a freezer bag and freeze flat. Dethaw in the refrigerator overnight and reheat in the microwave. 

Top tip

Use an electric griddle or a stove-top griddle if you have one! This will allow you to have a consistent temperature and cook multiple pancakes at once. 

Measure out the pancake batter using a 1/4 or 1/3 cup measuring cup. This will allow all of your pancakes to be the same size and cook for the same amount of time. 

Green Pancake Topping Ideas

Looking for some ways to make these green pancakes seem even more exciting and delicious? Here are some of my favorite toppings: 

  • Chocolate chips and butter 
  • Drizzle with melted peanut butter or almond butter and banana slices 
  • Serve with whipped cream and fresh fruit
  • Pure maple syrup and butter 

FAQ

Are green pancakes healthy?

Yes, green pancakes are healthy! Spinach is nutrient rich, low in calories and has tons of antioxidants. Adding spinach to pancakes gives an otherwise low nutrient breakfast a big punch!

What do green pancakes taste like?

These green pancakes taste just like regular pancakes, I promise! The addition of melted butter and vanilla gives these pancakes a sweet taste!

How should I serve green pancakes?

Serve green pancakes warm and topped with classic pancake toppings such as maple syrup, butter, and whipped cream. Serve with a side of turkey bacon. If not, serve with this Brown Sugar Peppered Bacon!

When can I serve green pancakes?

You can serve green pancakes anytime! But these green pancakes are especially fun to serve on St. Patrick’s Day, Earth Day, or in the shape of Christmas trees!

Looking for more breakfast ideas? Try one of these:

Pairing

Pair your pancakes with one of these fun coffee recipes:

Spinach Pancake Stack with Whipped Cream
Print Recipe

Healthy Green Pancakes (with spinach and Greek yogurt)

Healthy Green Pancakes are the ultimate breakfast treat made with spinach and Greek yogurt. These healthy pancakes are a great way to sneak extra veggies first thing in the morning. 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 4
Calories: 330kcal
Author: Lynne Kenton

Equipment

  • Blender
  • Large Mixing Bowl
  • Electric Griddle

Ingredients

  • 2 cup Spinach
  • 1 cup Milk
  • 1/4 cup Greek Yogurt
  • 2 tsp Vanilla
  • 2 Eggs- Whisked
  • 3 tbsp Butter- Melted
  • 1 1/2 cup Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt

Instructions

  • Add spinach, Greek yogurt and milk to a blender. Mix on medium until spinach is blended and mixture is smooth.
  • Sift flour, baking powder and salt together in a mixing bowl.
  • Add spinach mix, melted butter, vanilla and eggs to dry ingredients. Stir until combined.
  • Set a griddle or skillet to medium heat.
  • Cook pancakes on griddle. Flip once outside edges are firm and bubbles on top of pancakes begin to pop. Remove from griddle once bottom side is cooked and golden.
  • Serve with maple syrup and whipped cream.

Notes

  • Be sure to fully blend the spinach into a liquid mixture. 
  • Use 1/4 cup or 1/3 cup measuring cup to pour pancake batter onto griddle.
  • Flip pancakes when the bubbles in the batter begin to pop and the pancake edges begin to set. 
  • Pancakes are done when the bottom is firm and turns a golden brown. 

Nutrition

Serving: 4g | Calories: 330kcal | Carbohydrates: 39g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 642mg | Potassium: 276mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1.888IU | Vitamin C: 4mg | Calcium: 244mg | Iron: 1mg

Lemon Roasted Cauliflower with Whipped Mascarpone

by 1 Comment

Lemon Roasted Cauliflower with Whipped Mascarpone is an easy yet impressive appetizer! This naturally gluten-free dish is savory, salty, and sweet!

 

A white platter features roasted cauliflower, complemented by vibrant lemon slices and glistening pomegranate seeds. Nearby, a small bowl of pomegranate seeds and a lemon rest on a wooden surface alongside a spoon and textured white cloth.

 
I got my inspiration for this recipe from a trip to New York City with girlfriends. We had a very similar appetizer at La Pecora Bianca in Bryant Park. La Pecora served their roasted cauliflower with golden raisins and slivered almonds. I changed my recipe to include honey in the mascarpone and pomegranate arils which are full of antioxidants. This roasted cauliflower has become one of my favorite recipes to serve during the holidays! 

If you are looking for another easy appetizer, try this Savory Roasted Sweet Potato and Mushroom Tart. This recipe uses a puff pastry, goat cheese, sweet potatoes, and mushrooms for a light and tasty handheld appetizer. Or, try these Crispy Honey Old Bay Wings. These wings are always a crowd-pleaser and perfect for football games! 

Jump to:

Why You’ll Love This Recipe

  • Simple ingredients. This recipe uses basic ingredients that you can find at your local grocery store. 
  • Different! This recipe thinks outside of the box! 
  • Naturally gluten-free. There is always someone who is eating gluten-free when I am hosting. This recipe is naturally gluten-free so you can please everyone!  

Roasted Cauliflower Ingredients

The ingredients to make the roasted cauliflower are pantry staples! Here is what you will need:

A flat lay of ingredients: roasted cauliflower florets on a plate, a bowl of pomegranate seeds, honey in a glass, salt and black pepper in a dish, a tub of mascarpone cheese, a lemon, and extra virgin olive oil on a plate. A red cloth is visible.
  • Cauliflower florets are tossed with Extra Virgin Olive Oil, salt, and black pepper and then roasted until soft.
  • Lemon juice and lemon slices for roasted with the cauliflower for some extra tang. 
  • Mascarpone cheese and honey are whisked together for a light and creamy cheese base. 
  • Pomegranate seeds top the mascarpone cheese and add a slight sweetness and pop of color to the appetizer.

Substitutions

  • Mascarpone cheese is somewhat of a seasonal food item. If you can’t find mascarpone cheese at your local grocery store, substitute ricotta or cream cheese. 
  • Brussels sprouts, kohlrabi, or turnips can be substituted for the cauliflower. These vegetables have a similar taste and texture to cauliflower when roasted. 
  • Substitute the pomegranate arils with golden raisins. 
  • The honey can be substituted with agave nectar or maple syrup. 

Variations

  • To make it spicy, add some red pepper flakes to the cauliflower. 
  • For extra flavor, add fresh herbs such as fresh thyme or rosemary to the whipped cheese. 
  • For more lemon, add lemon zest to the whipped mascarpone. 
  • To make the cheese even smoother, add a little bit of extra virgin olive oil or truffle oil for extra flavor! 

Step-by-Step Instructions

 

Roasted cauliflower florets are neatly spread on a foil-lined baking sheet, ready for the oven. A hint of a red kitchen towel peeks into view from the top right corner, adding a cozy touch to this culinary preparation.

Step 1: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower with the extra virgin olive oil, salt, and pepper and add to the baking tray. Roast for 10 minutes. 

A baking sheet lined with foil contains raw cauliflower florets and a few lemon wedges, prepared for roasting. The roasted cauliflower florets are spread out evenly across the tray, ready to turn golden and delicious in the oven.

Step 2: Remove cauliflower from the oven and toss with the juice from 1 lemon. Add lemon slices to the cauliflower and roast for an additional 10 minutes for a total time of 20 minutes in the oven. 

A bowl of creamy oatmeal is placed on a wooden surface, partially wrapped in a red cloth. A whole lemon sits alongside, adding a contrast of color, while roasted cauliflower complements the scene with its subtle, nutty aroma.

Step 3: While the cauliflower is roasting, add the mascarpone cheese to the bowl of a stand mixer with the whisk attachment. Whisk the cheese at a medium speed until smooth and fluffy about 2 minutes. Add the honey, salt, and pepper to the cheese and whisk together until combined. 

A white platter features roasted cauliflower, complemented by vibrant lemon slices and glistening pomegranate seeds. Nearby, a small bowl of pomegranate seeds and a lemon rest on a wooden surface alongside a spoon and textured white cloth.

Step 4: Spread the whipped mascarpone cheese onto a flat serving tray or plate. Sprinkle with the pomegranate seeds and top with the roasted cauliflower and lemon slices. Serve warm. 

Equipment

  • A stand mixer with a whisk attachment or a handheld mixer
  • Rimmed baking sheet 

Top tip

Make sure that the mascarpone cheese comes to room temperature before whisking. This will help the cheese to whisk evenly and avoid clumps. 

 

A close-up reveals a plate of perfectly roasted cauliflower crowned with pomegranate seeds and creamy sauce. A vibrant lemon is softly blurred in the background, while a fork holds a floret, showcasing its delectable toppings.

FAQ

How should I serve this Roasted Cauliflower with Whipped Mascarpone?

Serve the Roasted Cauliflower with Whipped Mascarpone warm as an appetizer. You can add crostini alongside to make handheld cauliflower toasts. 

Can I make this recipe ahead of time?

Yes, you can make the whipped mascarpone cheese ahead of time! Simply whisk the cheese ingredients together and spread out onto a serving tray. Refrigerate the serving tray until ready to serve. When ready to serve, roast the lemon cauliflower and then top over the mascarpone cheese. I do not recommend making the cauliflower ahead of time. 

How can I prevent the cauliflower from becoming soggy while it roasts?

To prevent the cauliflower from becoming soggy while roasting, make sure that the cauliflower is completely dry after you rinse it off before chopping. Spread cauliflower florets in a single layer on the baking sheet being careful not to overcrowd the baking dish. Roast the cauliflower until it is lightly golden brown in color. 

Looking for more appetizer ideas? Try one of these recipes:

Pairing

These are my favorite dishes to serve with Lemon Roasted Cauliflower:

 

Roasted Cauliflower
Print Recipe

Lemon Roasted Cauliflower with Whipped Mascarpone

Lemon Roasted Cauliflower with Whipped Mascarpone is an easy yet impressive appetizer! This naturally gluten-free dish is savory, salty, and sweet!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 229kcal
Author: Lynne Kenton

Equipment

  • Stand Mixer or Hand Mixer
  • Rimmed Baking Sheet

Ingredients

Roasted Cauliflower

  • 1 Head of Cauliflower chopped into bite size pieces
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 Lemons
  • Seeds from a Pomegranate

Whipped Mascarpone

  • 8 ounces Mascarpone Cheese
  • 2 tablespoons Honey
  • 1 teaspoon Salt
  • 1/2 tsp Black Pepper

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Line a rimmed baking sheet with tin foil. Toss cauliflower with olive oil. Season with salt and pepper.
  • Bake cauliflower for 10 minutes. Remove from oven and toss cauliflower. Add the juice from one lemon and slices from the other lemon. Cook for 10 additional minutes until cauliflower begins to brown.
  • Add mascarpone cheese, honey, salt, and pepper to a stand mixer with the whisk attachment. Mix together until light and creamy.
  • Spread whipped mascarpone cheese onto a serving dish. Place cauliflower chunks and lemon slices on top. Sprinkle with pomegranate seeds.

Nutrition

Serving: 8g | Calories: 229kcal | Carbohydrates: 13g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 791mg | Potassium: 292mg | Fiber: 3g | Sugar: 7g | Vitamin A: 460IU | Vitamin C: 56mg | Calcium: 72mg | Iron: 1mg

 

 

 

Vegetable Greek Flatbread

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Vegetable Greek Flatbread is an easy appetizer or meatless meal! With all of the flavors of a Greek Salad piled onto a warm, toasted flatbread, you have a crowd pleasing appetizer or easy dinner in about 10 minutes!

Greek Flatbread ready to be served

Happy Meatless Monday! I may have mentioned this before but I am not a huge meat eater. I have nothing against it and sometimes crave a burger or a steak, but, for the most part, I can eat plant based and be happy about it. The idea for this Vegetable Greek Flatbread came to me on a Friday during Lent. I abstain from meat on Fridays during Lent, but now that I have a little one to feed, I do need to have actual breakfast, lunch and dinners (cereal for dinner doesn’t go over well). I often order a Greek salad out but knew that I needed more than a salad for my toddler. This Greek Flatbread is basically a salad with the addition of bread. I told my son it was pizza and he was a happy camper!

Greek vegetables marinating in dressing

Let’s put it together…

I wanted this recipe to be a no-brainer. I used store bought flatbreads. Another great option would be to use Naan bread as your base. I baked the flatbread according to the instructions (425 degrees on a pizza stone for 6 minutes). This just warmed up the bread and added a little crispiness. I used pine nut hummus as a base. For a more Greek taste, you could use an olive hummus, garlic hummus or this Greek Inspired Hummus by Sabra. I marinated my vegetables in a homemade Greek vinaigrette. The vinaigrette consisted of olive oil, red wine vinegar, plenty of oregano, salt and pepper. I topped the hummus with cherry tomatoes, mini English cucumbers, marinated artichoke hearts, red onions roasted red peppers and feta cheese. That is all it took!

These were a hit and I will definitely be serving them again as an easy entertaining recipe!

Greek Flatbread
Print Recipe

Greek Flatbread

This Greek Flatbread is an easy appetizer or meatless meal! With all of the flavors of a Greek Salad piled onto a warm, toasted flatbread, you have a crowd pleasing appetizer or easy dinner in about 10 minutes!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 2
Calories: 778kcal
Author: Lynne Kenton

Equipment

  • Baking Stone or Rimmed Baking Tray

Ingredients

Greek Vinaigrette

  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Mustard
  • 1/2 tsp Dried Basil
  • 1 tbsp Honey
  • 1 tsp Salt

Flatbread

  • 2 Large Flatbreads
  • 1 Medium Cucumber- Chopped
  • 1/2 cup Cherry Tomatoes- Chopped
  • 1/2 Red Onion- Chopped
  • 1/2 cup Roasted Red Peppers- Drained
  • 1/2 cup Marinated Artichokes- Drained
  • 1/2 cup Hummus
  • 1/2 cup Arugula
  • 1/2 cup Feta
  • Fresh Basil for topping

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Place flatbread on a baking stone or a baking tray. Bake for 6 minutes.
  • Spread hummus onto flatbread. Toss the vegetables on top of the hummus.
  • Sprinkle with feta cheese and arugula. Enjoy!

Greek Marinated Vegetables

  • Combine the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, pepper, thyme, dried mustard, dried basil, honey and salt together in a mason jar. Shake to combine.
  • Place the cucumber, tomatoes, onion, red peppers and artichokes in the vinaigrette.
  • Let soak for at least 30 minutes or up to overnight.

Nutrition

Serving: 2g | Calories: 778kcal | Carbohydrates: 55g | Protein: 17g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Cholesterol: 33mg | Sodium: 3.303mg | Potassium: 669mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1.306IU | Vitamin C: 43mg | Calcium: 344mg | Iron: 5mg