Category: easy

Broccoli Cauliflower Salad

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy…

A Couple Cooks – Recipes worth repeating.

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.

Broccoli Cauliflower Salad

Here’s a fun summer salad recipe that we’ll eat ad nauseum: Broccoli Cauliflower Salad! Crunchy broccoli and cauliflower are covered in a creamy zingy dressing, then paired with sundried tomatoes, toasted pine nuts and feta cheese. We recently brought this to a cookout and when someone said “Wow!” after the first bite, we knew it was a winner. It’s similar to that retro salad with cheddar cheese and bacon, but with a twist!

Ingredients in broccoli cauliflower salad

Got a head of broccoli and a head of cauliflower? Those are the major components for this broccoli cauliflower salad, and it’s accessorized with a creamy dressing and some fun mix-ins. Since we eat a lot of vegetarian foods around here, we ditched the bacon in favor of meaty sundried tomatoes. Toasted pinenuts add big flair here, though you can use sunflower seeds too. Here are the ingredients you’ll need:

  • Broccoli
  • Cauliflower
  • Red onion
  • Sundried tomatoes
  • Feta cheese
  • Pine nuts (or sunflower seeds)
  • Mayonnaise
  • Lemon juice
  • Sugar
  • Dijon mustard
  • Salt
Broccoli cauliflower salad recipe

For the nuts

Pine nuts can be expensive, but they add a unique flavor to this broccoli cauliflower salad! If you can find them, it’s well worth it. Here are a few notes:

  • Don’t skip toasting; it brings out the flavor. Toasting the nuts for a few minutes in a skillet really brings out their nutty flavor. We taste-tasted without toasting and it was far less flavorful.
  • Or, use sunflower seeds or toasted almonds! Sunflower seeds are traditional in this classic salad. Or if you still want the crunch of nut, you could use Toasted Slivered Almonds.

Serving and storage notes

This broccoli cauliflower salad tastes great immediately, or you can refrigerate and allow the flavors to meld before serving. Leftovers last refrigerated for up to 3 days.

If you’re making the salad in advance, add the nuts directly before serving. This keeps them fresher and crunchier.

Ways to serve broccoli cauliflower salad

This broccoli cauliflower salad recipe is extremely versatile and works with many different dishes! It’s ideal as a summer salad, but it works in any season. Here are some ideas:

Broccoli and cauliflower salad

More broccoli and cauliflower recipes

This broccoli and cauliflower salad is the perfect easy salad to whip up for all your meals! Here are a few ideas for more broccoli recipes and cauliflower recipes to try:

This broccoli cauliflower salad recipe is…

Vegetarian and gluten-free.

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Broccoli Cauliflower Salad

Broccoli Cauliflower Salad

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8
Print Recipe

Description

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.

Ingredients

  • 4 cups small broccoli florets
  • 4 cups small cauliflower florets
  • ¼ cup diced red onion
  • ¼ cup jarred sundried tomatoes, drained and finely chopped
  • ¼ cup pine nuts (or sunflower seeds)
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon salt, divided
  • ½ cup feta cheese crumbles

Instructions

  1. Chop broccoli, cauliflower, red onion and sundried tomatoes as noted above and place in a large bowl.
  2. Toast the pine nuts: place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. In a medium bowl, mix the mayonnaise, lemon juice, sugar, Dijon mustard, and ¼ teaspoon kosher salt. Add it to the vegetables and toss to combine.
  4. Stir in the toasted pine nuts and feta cheese. Taste and add a pinch or two more salt if necessary. Serve immediately or refrigerate until serving. Store refrigerated for up to 3 days (if making in advance, add pine nuts directly before serving).
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Broccoli cauliflower salad, broccoli and cauliflower salad, broccoli & cauliflower salad, broccoli cauliflower salad recipe, cauliflower broccoli salad

A Couple Cooks - Recipes worth repeating.

Tzatziki Sauce

This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros,…

A Couple Cooks – Recipes worth repeating.

This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros, and more.

Tzatziki sauce

When it comes to yogurt-based dipping sauces, there’s nothing more iconic than tzatziki sauce! This famously creamy and garlicy Greek cucumber sauce is commonly eaten as a dip with pita or veggies, or a sauce with falafel or gyros: but it works with just about anything! After an epic trip Greece, we created a version to capture the magic of our experience with this traditional dip.

Common tzatziki ingredients

Tzatziki is a yogurt and cucumber sauce that is common in Mediterranean and Middle Eastern cuisine, specifically Greek and Turkish food. It is often served as a side dish with pita or veggies, or as a sauce with gyros or falafel.

There are lots of opinions when it comes to this dip, especially about what makes the most authentic tzatziki recipe! We don’t have Mediterranean or Middle Eastern heritage, so we honor the great tradition of this cuisine (here’s a traditional recipe by a Greek chef). Here are the common ingredients in tzatziki:

  • Full fat Greek yogurt: Using full-fat yogurt is key to get the desired creaminess!
  • Grated cucumber: Just enough to keep the creamy consistency. It’s best to use an English cucumber since you don’t have to peel or seed it!
  • Garlic: Fresh garlic is essential here; don’t use jarred minced
  • Olive oil: Oil important for taste and texture.
  • Red wine vinegar: a bit of acid adds some tang. Some people use lemon, but our research shows the most authentic is vinegar.
  • Fresh dill (optional): Fresh dill is not always included in traditional Greek tzatziki, but we love how the herbaceous flavor enhances the dip.
  • Salt: Salt is essential for good seasoning.
Tzatziki sauce

How to make tzatziki sauce

There’s just one trick to tzatziki sauce: otherwise it’s just dump and stir! Cucumbers are full of water, so it’s important to remove as much excess as possible before mixing it into the dip. Here’s what to know:

  • Peel and grate the cucumber, then salt it and let it stand 10 minutes. This helps to draw out the liquid.
  • Squeeze out as much excess liquid as possible with your hands. This is essential, otherwise the dip will be much too runny.
  • Mix! Then mix the cucumber with the Greek yogurt, garlic, olive oil, and seasonings.

English cucumber vs standard cucumber

This tzatziki sauce is best using an English cucumber versus a standard one, but either works! English cucumber has a sweet flavor and imperceptible skin and seeds, making it simple to use in this recipe. You can use a standard cucumber, but make sure to seed and peel it first since the peel is very bitter and the seeds are large. Persian cucumbers also work: they are similar to an English cucumber but smaller!

English cucumber

Storage for homemade tzatziki

Tzatziki tastes even better after it’s been chilled for a few hours: but it’s great right away, too! How long does homemade tzatziki last? Store it in a sealed container for up to 1 week in the refrigerator.

Ways to serve it

Tzatziki sauce is full of creamy, bold, garlicky flavor: perfect for dipping and adding to sandwiches or serving with chicken or fish. Here are a few ideas on how to serve this tzatziki sauce recipe:

Tzatziki sauce

More sauces and dips

And that’s it! Let us know what you think of this tzatziki sauce recipe in the comments below. Here are a few more essential sauce recipes to try:

This tzatziki sauce recipe is…

Vegetarian and gluten-free.

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Tzatziki sauce

Tzatziki Sauce

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 ½ cups
Print Recipe

Description

This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros, and more.

Ingredients

  • 1 cup finely grated English cucumber* (10 ounces or ¾ large cucumber)
  • 2 cups (18 ounces) full-fat Greek yogurt
  • 2 medium garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon chopped fresh dill (optional)
  • Fresh ground black pepper

Instructions

  1. Small grate the cucumber using a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with ½ teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
  2. In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, fresh dill (if using), and freshly ground black pepper. Stir in the grated cucumber.
  3. Serve immediately, or refrigerate for up to 1 week.
  4. Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
    To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.

Notes

*You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.

  • Category: Dip
  • Method: No Cook
  • Cuisine: Greek
  • Diet: Vegetarian

Keywords: Tzatziki Sauce, Tzatziki, Tzatziki recipe, Tzatziki sauce recipe

A Couple Cooks - Recipes worth repeating.

Zucchini Fritters

This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather…

A Couple Cooks – Recipes worth repeating.

This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather with sauce and enjoy.

Zucchini fritters

Got zucchini? Here’s a great recipe for using up this tasty summer vegetable: Zucchini Fritters! These savory pancakes are seasoned with herbs and Parmesan cheese, then fried up in a skillet until golden brown. Eat them salty and warm, dunked in a creamy dipping sauce like tzatziki or remoulade. They make the best fun appetizer or a tasty simple dinner, paired with a few summer salads. They disappeared in a flash over here!

Ingredients in zucchini fritters

A fritter is a food where vegetables, fruit, meat, or seafood are dipped into batter and fried. Fritters are eaten in cuisines around the world, and they can be sweet or savory. Zucchini fritters are commonly eaten in the summer when zucchini is abundant. You can deep fry them, but we’ve found it’s easiest to pan fry them in a bit of olive oil. They come out salty and golden brown! Here’s what you’ll need:

  • Zucchini
  • Egg
  • Garlic
  • Flour
  • Parmesan cheese
  • Dried dill, onion powder, salt, and pepper
  • Baking powder
  • Olive oil, for frying
Zucchini fritters

The trick to zucchini fritters

Here’s the thing about zucchini: it’s full of water (in fact, zucchini is 94% water). Add too much water to a fritter, and it comes out gloppy and soggy! So you’ll need to use a trick for zucchini fritters:

  • Shred the zucchini, add salt, and wait 10 minutes. The salt helps to pull moisture from the zucchini. It also helps to season the shreds, making for better flavor.
  • Then, squeeze all moisture from the zucchini. First ring it out using your hands, then finish it up by squeezing with a paper towel or clean dish towel.

Tips for frying

If you’ve never fried fritters before, it does take a little practice! Just like making pancakes, the first fritter might not turn out perfectly: and that’s expected. Here are a few tips for this recipe to get your zucchini fritters crisped and golden brown:

  • Add just enough oil to cover the bottom of the pan. The zucchini fritters are pretty thin, so you can get away with a moderate amount of oil.
  • The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
  • Replenish the oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.

Remove the fritters to a paper-towel lined plate and taste. If you’d like, you can sprinkle with a little extra salt before serving.

Shredded zucchini

Sauces for zucchini fritters

Zucchini fritters are great as is, but they’re even tastier when dipped or slathered in a creamy dipping sauce. There are lots of options here! Our favorite is tzatziki, that creamy Greek yogurt cucumber sauce. But there are many more ideas! Here are a few:

Zucchini fritters recipe

More zucchini recipes

And that’s it! Let us know what you think of these zucchini fritters in the comments below. Here are a few more zucchini recipes for using this tasty summer vegetable:

This zucchini fritters recipe is…

Vegetarian. For dairy-free, use vegan Parmesan cheese and a vegan sauce.

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Zucchini fritters

Zucchini Fritters

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8
Print Recipe

Description

This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather with sauce and enjoy.

Ingredients

  • 4 cups large grated zucchini (1 1/2 pounds)
  • 1 egg
  • 1 small garlic clove, grated (about ½ tsp)
  • ¾ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon dried dill
  • ¼ teaspoon onion powder
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt plus 1 large pinch, divided
  • Fresh ground black pepper
  • Olive oil, for frying
  • 1 recipe Tzatziki, for serving

Instructions

  1. Grate the zucchini using the large holes on a grater. Place it in a bowl and sprinkle with ½ teaspoon kosher salt. Allow it to stand at room temperature for 10 minutes while you prep the other ingredients. Then squeeze out all the moisture with your hands in batches, and use a paper towel or clean dish towel to squeeze out all extra moisture.
  2. In a small bowl, whisk the egg, then add the grated garlic. In a large bowl, whisk the all-purpose flour, grate Parmesan cheese, dried dill, onion powder, baking powder, and remaining ½ teaspoon plus 1 large pinch kosher salt. Add the zucchini and egg mixture and gently mix with a spatula until a sticky dough comes together.
  3. Heat a large non-stick skillet over medium heat. Add enough olive oil to coat the bottom of the skillet by about 1/8-inch (about 2 tablespoons to start). Add the patties by dropping them from ¼ cup measure, then spreading them slightly thinner with the back of the measuring cup. Fry the patties in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add a drizzle more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
  4. Remove each fritter and place it on a plate lined with a paper towel to drain excess oil. Eat immediately; the fritters taste best the day they are made. Leftovers store refrigerated up to 2 days; reheat in a skillet.
  • Category: Appetizer or Main Dish
  • Method: Stovetop
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: Zucchini fritters, zucchini fritters recipe

A Couple Cooks - Recipes worth repeating.

Easy Banana Ice Cream

This banana ice cream is one ingredient and tastes like a dream! Here’s how to make it: no ice cream…

A Couple Cooks – Recipes worth repeating.

This banana ice cream is one ingredient and tastes like a dream! Here’s how to make it: no ice cream maker required.

Banana ice cream

You’ve probably heard about one ingredient banana ice cream: and we’re here to tell you it’s worth the hype! Imagine: creamy, tropical-scented ice cream that requires no ice cream maker or ingredients other than the blackening fruit on your countertop. When you’ve got ripe bananas, this is one of the best ways to use them! It’s a fun recipe for kids that doubles as a fun grown up treat (especially with mix-ins). Here’s how to make this fun banana ice cream recipe!

How to make easy banana ice cream

The traditional way to make homemade ice cream is to heat heavy cream and sugar on the stovetop to make a custard, then chill the custard and churn it in an ice cream maker. But this banana ice cream hack has been internet-famous for a while: it’s “ice cream” that’s made by blending frozen bananas (also called “nice cream”).

Can it really be that good? We thought we’d put it to the test. Turns out, it actually comes out sweet, frosty, and creamy: the very best one ingredient hack we know! Here’s how to make banana ice cream:

  • Start with very ripe bananas. That’s right, the ones that are turning brown on the counter. The browner the better! Avoid bananas without brown spots: it won’t be nearly sweet enough.
  • Slice the bananas into 1/2-inch rounds, then freeze for 2 hours. Place them on a baking sheet so they don’t freeze into a solid block. The 1/2-inch size makes them easier to blend than larger pieces.
  • Use a food processor to blend until smooth, or a high speed blender. We prefer the food processor because it’s easier to blend and comes together quickly: it takes about 1 minute. A high speed blender works, but it takes longer and it’s easiest to use a tamper. Avoid anything but the best blender!
  • For hard ice cream texture, freeze for 2 hours. This makes it easily scoopable! You can eat it right away for soft serve texture, but we prefer it after freezing (this is called “ripening” with a standard ice cream).
Banana ice cream

Tips and tricks

This banana ice cream recipe is not like a standard ice cream made with dairy: there are a few downsides and things to know about this recipe hack! Here are the most important things to keep in mind:

  • Blending can take a while: be patient. It will take several minutes to bring the frozen bananas to an ice cream-like texture. It’s helpful to add 1 tablespoon milk of choice, which makes it easier to blend.
  • Taste and adjust flavors as necessary. If you’d like, you can add a little sugar or honey to make it slightly sweeter.
  • Freezing overnight makes it become very hard and icy. The texture becomes like a block of ice. It’s best served the day it’s made.
  • If too hard, allow to sit at room temperature for 20 to 30 minutes before serving. This applies to when you’ve stored it for a few hours in the refrigerator.

Mix-ins and variations for banana ice cream

This banana ice cream recipe is so easy that it’s fun to try different variations! Here are a few ideas for ways to change up the base recipe, and some mix-ins to make it chunky:

  • Chocolate banana: Add 2 tablespoons cocoa powder and additional honey, maple syrup or sugar to taste if necessary
  • Peanut butter banana: Add 2 tablespoons peanut butter to the base, or swirl it in
  • Chocolate chips or chunks: Add 1 handful chocolate chips, mini chocolate chips, or chocolate chunks
  • Chocolate ribbon: Stir in a half recipe of the chocolate from this Mint Chocolate Chip ice cream
  • Nutella: Swirl in a spoonful of Nutella
  • Cookie dough: Add small balls of this Edible Cookie Dough

What else would you add to this banana ice cream recipe? Let us know in the comments below!

Banana ice cream recipe

More ice cream recipes

This banana ice cream recipe is by far the simplest ice cream recipe we know! Here are a few more classic ice creams you’ll love:

This banana ice cream recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Banana ice cream

Easy Banana Ice Cream

  • Author: Sonja Overhiser
  • Prep Time: 5 hours
  • Cook Time: 0 minutes
  • Total Time: 5 hours
  • Yield: 4
Print Recipe

Description

This banana ice cream is one ingredient and tastes like a dream! Here’s how to make it: no ice cream maker required.

Ingredients

  • 4 ripe bananas, peeled
  • 1 tablespoon milk of choice or water (optional)
  • Mix ins: mini chocolate chips or chunks, peanut butter, Nutella swirl, cookie dough, etc (see Notes above)

Instructions

  1. Slice the bananas into 1/2-inch rounds, then freeze them on a baking sheet for 3 hours.
  2. Place the bananas in a food processor (or high speed blender*) and process until smooth, stopping and scrapping the bowl as necessary. It will take a while for the bananas to become fully smooth, so keep stopping and scraping until it comes together. It’s easiest to add 1 tablespoon milk of choice or water to help things blend, or you can wait a few minutes for the bananas to thaw a bit. Taste, and if you’d like it a bit sweeter you can add a few teaspoons of sugar or honey and blend again.
  3. Eat immediately, or freeze up to 2 hours for an even more scoopable texture. Keep in mind the ice cream is best the day it is made. If you store overnight, the ice cream becomes very icy: make sure to allow the ice cream to sit at room temperature for 20 to 30 minutes before serving.

Notes

*A high speed blender is best; it can be difficult to get the bananas to blend otherwise.

  • Category: Dessert
  • Method: Frozen
  • Cuisine: Dessert
  • Diet: Vegan

Keywords: Banana ice cream, banana ice cream recipe, ice cream banana

A Couple Cooks - Recipes worth repeating.

Shrimp Nachos

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or…

A Couple Cooks – Recipes worth repeating.

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.

Shrimp nachos

It’s hard to find someone who will turn down nachos, and here’s a fun variation starring our favorite seafood: Shrimp Nachos! We’re big fans of this succulent seafood, and it makes the best fun appetizer or simple dinner atop crunchy tortilla chips with a confetti of colorful toppings. You don’t even need to cook the shrimp separately: throw them on top of the chips and bake! We love these for dinner with a good margarita, and our son gobbles them up too.

Ingredients in shrimp nachos

Nachos are always a hit, so if you’re a shrimp fan, they’re even better with juicy seasoned shrimp! Just like sheet pan nachos, you can throw everything onto a baking sheet, then throw on toppings once the shrimp is cooked through. The best part about it all is the toppings, of course! But here’s what you’ll need for the base recipe:

  • Medium shrimp
  • Olive oil
  • Cumin, smoked paprika, garlic powder, onion power, and salt
  • Refried beans
  • Pico de gallo
  • Corn chips
  • Mexican blend or Colby Jack cheese
Shrimp nachos

Best chips to use for nachos

Of course, you can use any type of chips you like for these shrimp nachos! But we’ve found there are a few things to look for to have the best experience:

  • Avoid the very thin chips. These get soggy and tend to break when loaded with nacho toppings.
  • Look for organic chips with a short ingredient list. Grab organic corn chips that have only 3 ingredients: corn, oil, and salt! Check the back of the package.

Tips for buying shrimp

There’s also a lot of variation when it comes to buying shrimp for this recipe! There are many different sizes and types of shrimp that you can buy at the store. Here’s what we recommend here:

  • Medium shrimp: Medium shrimp is our favorite size for a dish like this, though you could also use small shrimp if you prefer. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Peeled and deveined: Tail on shrimp looks nice, but it’s too hard to eat for nachos. Use fully peeled shrimp for the best experience.
  • Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start!
Shrimp nachos

Shrimp nachos toppings

The best part of shrimp nachos? The tasty toppings! You can make or break your nachos with the toppings you choose. They’ve got to add great flavor but also have a variety of color and texture! Here’s what we think are absolutely

  • Pico de gallo: use purchased or substitute salsa
  • Corn: canned corn adds sweet pops of flavor
  • Red onion: we like the purple color that it adds to the mix
  • Green onions: the onion-y flavor and bright green color are essential
  • Black olives: They’re optional, but give a fun Tex Mex vibe
  • Sour cream: Sour cream is an absolute must! Serve on the side if you’re serving for a crowd. For vegan and dairy free, use cashew cream.
  • Cilantro: You can go either way, but we’re cilantro people over here
  • Jalapeño peppers: If you like heat, pickled jalapeños are perfection
  • Guacamole: Same idea: feel free to serve on the side for dipping, or dollop on the entire pan

Ways to serve them

We like to serve these shrimp nachos as a simple dinner recipe, along with a tasty margarita recipe or Mexican-style green salad. But they also work as a fun appetizer! The hard part about serving nachos as part of an appetizer spread is that they do become soggy over time. We suggest serving them as fresh from the oven as possible. They’re great for a 4 to 6 person dinner party as a starter, and maybe less suited for an appetizer table where they’ll sit out for hours.

Shrimp nachos

More shrimp recipes

These shrimp nachos are a fun way to eat this succulent sea food! Here are a few more great shrimp recipes we love:

This shrimp nachos recipe is…

Gluten-free and pescatarian.

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Shrimp nachos

Shrimp Nachos

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
Print Recipe

Description

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.

Ingredients

For the shrimp

  • 1 pound medium shrimp, deveined (tail on or peeled, wild caught if possible)
  • 1 tablespoon olive oil
  • 1 teaspoon each cumin and smoked paprika
  • ½ teaspoon each garlic powder and onion powder
  • ½ teaspoon kosher salt

For the nachos

  • 15-ounce can refried beans
  • 1 cup salsa or pico de gallo, divided
  • 6 ounces organic corn chips (approximately 1 sheet pan)
  • 2 cups shredded Colby Jack or Mexican blend cheese (or Vegan Nacho Cheese for dairy free)
  • ¼ cup canned corn, drained
  • 2 tablespoons minced red onion
  • 1 green onion, thinly sliced
  • 1 tablespoon cilantro, chopped
  • 1 handful sliced black olives (optional)
  • 1 jalapeño pepper, thinly sliced or ¼ cup pickled jalapeños
  • Sour cream, for garnish (optional)
  • Guacamole, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F.
  2. In a medium bowl, stir together shrimp with the olive oil and seasonings.
  3. Mix the refried beans with ½ cup of the pico de gallo. Taste and add a few pinches kosher salt if desired.
  4. Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese and shrimp. Bake 5 to 10 minutes until the cheese melts and shrimp are opaque and cooked through, then remove from the oven (or until the internal temperature of the shrimp is 120°F when measured with a food thermometer).
  5. Top the nachos with the remaining ½ cup pico de gallo, then add the corn, red onion, green onion, cilantro, black olives, and jalapeños. Dollop with sour cream and guacamole and serve.
  • Category: Appetizer or Main Dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Gluten Free

Keywords: Shrimp nachos, shrimp nachos recipe

A Couple Cooks - Recipes worth repeating.

Blueberry Pie Bars

These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.…

A Couple Cooks – Recipes worth repeating.

These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.

Blueberry bars

There’s something about bars that is so homey and appealing (especially if you’re from the Midwest like us!). Introducing Blueberry Pie Bars: all the flavors of blueberry pie in handheld form! These are so simple and satisfying! The same dough makes a thick bottom crust and golden buttery crumbles, and the filling is a bright burst of fresh blueberries and lemon juice. Everyone loves this summer dessert: they’re thick with just the right chewy texture.

Ingredients in blueberry bars

These blueberry bars follow the formula of a typical fruit crumble bar: the same dough is used for the crust and crumble! It makes it simple and you only need a short list of ingredients to put them together. The fresh blueberry filling seals the deal, with just the right amount of lemon to make the flavor pop (it’s required, in our opinion!). Here’s what you’ll need:

  • Blueberries
  • All-purpose flour
  • Light brown sugar
  • Granulated sugar
  • Rolled oats
  • Salt
  • Butter
  • Cornstarch
  • Lemon juice
  • Vanilla extract
Blueberry pie bars

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? You can! Pies and bars are a great place to use frozen berries because they need to break down to make a jammy filling.

Full disclosure: we have not tested frozen blueberries specifically in these bars. However, frozen berries work similarly to fresh berries in our blueberry sauce, which is same basic concept as this filling. So, we feel confident sharing that this substitution will work! Let us know if you try this with frozen berries in the comments below.

Blueberry bars

Tips for blueberry bars

Blueberry pie bars are actually more like a blueberry crumble with a bottom crust! They’re simple to make, but there are a few things to note about the process. Here’s what to know:

  • Grease the pan, then line the pan with parchment paper. This makes them easy to remove from the pan, because the blueberry filling can get a little sticky! Cut the parchment so that it extends on two sides to easily remove it from the pan. Greasing the entire pan helps the parchment stick to the bottom.
  • Allow the bars to cool 30 minutes, then refrigerate 1 hour. This lets the texture set, firming it up so it’s the ideal texture for eating. Once you’ve refrigerated for 1 hour, you can easily cut them into 16 squares.

Storage info

How to store these blueberry pie bars once you’ve bake them up? If you stack them, make sure to store them with parchment paper between each layer so they don’t stick to each other. Then, place them in an airtight container and you can store them for:

  • 3 days at room temperature
  • 2 weeks refrigerated
  • 3 months frozen
Blueberry bars

More blueberry recipes

Blueberries are our one of our favorite fruits to use in the kitchen! Here are a few more great blueberry recipes to use them:

This blueberry pie bars recipe is…

Vegetarian.

Print
Blueberry bars

Blueberry Pie Bars

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 16 bars
Print Recipe

Description

These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.

Ingredients

  • 1 ¼ cup all-purpose flour
  • 3/4 cup light brown sugar
  • 1 cup rolled oats
  • ½ teaspoon kosher salt
  • 12 tablespoons unsalted butter
  • 2 cups (18 ounces) fresh blueberries (or substitute frozen*)
  • 1/2 cup granulated sugar
  • ½ tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375°F. Butter 9 x 9 baking dish. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
  2. In a medium bowl, mix the flour, brown sugar, oats, and salt. Cut in the butter with a pastry cutter or fork. As it incorporates, use fingers to knead until it becomes an even, consistent dough with no more dry bits of flour (this takes a while, so be patient!). Use your fingers to crumble it into small crumbles and measure out 1 ¾ cup for the topping.
  3. Pour the remaining crumbles into the prepared pan, and press it into an even layer for the crust of the bars. Use the bottom of a measuring cup to press in the dough and make it flat and even.
  4. In a medium bowl, mix the blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Spread them in an even layer over the crust.
  5. Add the reserved crumbles over the top in an even layer.
  6. Bake for 1 hour, until the edges are golden brown. Remove from the oven and cool on cooling rack for 30 minutes. Then transfer to the refrigerator and for 1 hour. Remove from the fridge and use the parchment to remove the bars from the pan. Cut into 16 even squares. Store bars up to 1 week refrigerated (with parchment paper between the layers if stacked), or 3 months frozen.

Notes

*We have not tested this recipe with frozen berries, but it should work similarly to fresh. 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Blueberry bars, blueberry pie bars

A Couple Cooks - Recipes worth repeating.

Orzo Pasta Salad

This orzo pasta salad recipe is the perfect side dish or lunch! Bursting with flavor, it’s loaded with fresh veggies…

A Couple Cooks – Recipes worth repeating.

This orzo pasta salad recipe is the perfect side dish or lunch! Bursting with flavor, it’s loaded with fresh veggies and feta cheese.

Orzo pasta salad

Need an easy side dish or lunch idea? This orzo pasta salad recipe is bursting with flavor and the perfect accessory for any meal. It stars the tender pasta grains with crunchy veggies, salty feta cheese, fresh herbs and a zippy vinaigrette dressing. The best part? It tastes great for days! Leftovers hold up well in the fridge, making it perfect for lunches throughout the week too.

Ingredients in orzo pasta salad

This orzo pasta salad recipe is simple to put together: it’s a matter of cooking pasta, chopping veggies, and making a quick vinaigrette! The flavor profile has Mediterranean or Greek vibe, bursting with fresh herbs, lemon and olive oil. You can also add any vegetables you like! Here’s what you’ll need for the base salad:

  • Orzo
  • English cucumber
  • Cherry tomatoes
  • Shallot
  • Fresh oregano and parsley
  • Lemon juice and lemon zest
  • Red wine vinegar
  • Garlic powder, dried dill, and salt
  • Olive oil
  • Feta cheese crumbles
Orzo

Types of orzo

Orzo is a small pasta that’s shaped like grains of rice. Known as risoni in Italy, it can be served in various ways: as a side dish, pilaf, as part of an orzo salad, or in soups. There are several sizes of orzo available in stores; we prefer the medium grains that are about the size of grains of rice. You can also find different colors of orzo, like tricolor orzo that’s colored naturally with sundried tomatoes and spinach.

Variations and mix-ins

This orzo pasta salad is easily customizable to the ingredients you have on hand or your flavor preferences! It would be perfect with Kalamata olives like in a Greek pasta salad, or whatever vegetables are hiding in your refrigerator. Here are a few ideas for adding to this orzo pasta salad:

  • Kalamata olives
  • Red pepper, diced
  • Jarred roasted red pepper, diced
  • Broccoli, cut into very small florets
  • Red onion slices
  • Zucchini, small diced
  • Spinach or kale, chopped
Orzo pasta salad

Orzo pasta salad storage info

This orzo pasta salad recipe tastes great the day it is made, but it stores very well! You can also make it in advance and refrigerate until serving, or keep it refrigerated as a lunch idea to eat throughout the week. Here are a few tips for storage:

  • This orzo pasta salad lasts for up to 5 days in the refrigerator. It’s ideal for making ahead or healthy lunches throughout the week.
  • Refresh the flavors before serving. Bring the salad to room temperature. Then stir in a drizzle of olive oil and a bit more crumbled feta cheese. You may or may not need an extra pinch of salt.

Ways to serve it

Pasta salad recipes are fun and versatile: they work with just about anything! They’re great for a summer dinner with any grilled main, or with fish, chicken, or vegetarian mains. Or add pita bread for a light lunch! Here are a few great ways to serve it:

Orzo pasta salad

More pasta salad recipes

Want more pasta salad ideas? There are so many recipes, from classic to pesto to shrimp and more! Here are a few of our top pasta salad recipes:

This orzo pasta salad recipe is…

Vegetarian.

Print
Orzo pasta salad

Orzo Pasta Salad

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 to 6
Print Recipe

Description

This orzo pasta salad recipe is the perfect side dish or lunch! Bursting with flavor, it’s loaded with fresh veggies and feta cheese.

Ingredients

  • 1 cup dry orzo pasta (about 8 ounces)
  • 1/2 English cucumber, small diced (about 1 cup)
  • 1 pint cherry tomatoes, sliced in half (2 cups)
  • 1 large shallot, thinly sliced
  • 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
  • 2 tablespoons chopped fresh parsley
  • 1 ½ tablespoons lemon juice, plus zest of ½ lemon
  • 1 tablespoon red wine vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon dried dill
  • ¾ teaspoon kosher salt
  • 2 tablespoons olive oil
  • ¾ cup feta cheese crumbles
  • Fresh ground black pepper, to taste

Instructions

  1. Fill a medium pot with 10 cups water and bring it to a boil. Once boiling, add the orzo and stir. Bring the pot back to a boil, then boil for about 8 minutes until the orzo is tender. Place the orzo in a strainer to drain, then rinse it under cold water until it comes to room temperature.
  2. Meanwhile, prepare the fresh vegetables and herbs as noted in the ingredient list.
  3. In a large bowl, whisk together the lemon juice, lemon zest, red wine vinegar, garlic, garlic powder, dill, and kosher salt. Then whisk in the olive oil.
  4. Once the orzo is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the feta cheese and fresh ground black pepper and stir to combine.
  5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Pasta salad
  • Diet: Vegetarian

Keywords: Orzo pasta salad, orzo pasta salad recipe, orzo salad

A Couple Cooks - Recipes worth repeating.

Blueberry Lemonade

Blueberry lemonade is so refreshing! This fun spin on homemade lemonade has a berry nuance and a bright purple color.…

A Couple Cooks – Recipes worth repeating.

Blueberry lemonade is so refreshing! This fun spin on homemade lemonade has a berry nuance and a bright purple color.

Blueberry lemonade

What’s more refreshing than a glass of sweet tart homemade lemonade? Here’s a fun variation on the theme: Blueberry Lemonade! Adding the popular berry to this sweet tart drink balances it with a berry nuance and gives it a brilliant purple color. It’s such a fun way to use this seasonal fruit! You can also add vodka for an instant summer cocktail. Every year we try a few more lemonade flavors, and this one is a favorite!

Ingredients for blueberry lemonade

Blueberry lemonade is simple and requires just 3 main ingredients, plus water! It’s so much tastier to make homemade lemonade than store-bought: the flavor is intensely sweet tart and fresh! Once you’ve whipped up a batch, you can see how easy it is to riff on fruity variations. Here are the three ingredients you’ll need:

  • Blueberries
  • Lemons
  • Sugar
Blueberry lemonade

How to make blueberry lemonade (basic steps)

Got your ingredients? The method for this blueberry lemonade is very simple: it just includes juicing, blending and mixing. There’s no need to cook a simple syrup on the stove, which is often the case in fruity lemonade variations. The basic steps are (or jump to the recipe):

  • Juice the lemons. We recommend using a press juicer, which is the quickest, gets out the most juice, and saves your hands from cramping up after juicing all those lemons. The next best choice? A handheld citrus juicer.
  • Blend the blueberries, sugar and water, then strain. Give it a whiz in the blender, then strain it through a fine mesh strainer to make it perfectly smooth.
  • Mix the pitcher. Mix the lemon juice and blueberries in a pitcher with more cold water.

For the garnish

Drinks are all about the garnish, and that’s the case with this blueberry lemonade! It has a beautiful purple hue in the glass with ice, but even better? Add garnishes of lemon wedges or slices and a few blueberries. We eat (and drink) with our eyes, and this presentation takes it over the top!

Serving in a pitcher with ice

Are you planning to make this blueberry lemonade for a party, leaving it out in a big pitcher with ice? The ice melts over time, which can dilute the flavor drink. If you think it might let the pitcher sit out for quite a while, reduce the cold water you add at the end to account for dilution (for example, add 3 or 3.5 cups of cold water instead of 4 cups).

Blueberry Lemonade

Spiked variation: add vodka!

Want to turn this blueberry lemonade into a simple summer cocktail? This lemonade is the perfect basis for a sweet tart summer drink. To make blueberry vodka lemonade, combine 1 cup of this lemonade with 2 ounces (¼ cup) vodka: you won’t be able to stop sipping! (Be careful, it goes down fast.)

You can also add other spirits! Spiked lemonade is great with gin: add 1.5 ounces (3 Tbsp) per glass. Or, add limoncello to up the lemony flavor: add 1 ounce (2 Tbsp) per glass.

More lemonade variations

This blueberry lemonade is one in a variety of fruity or herbal riffs on lemonade! Once you’ve tried this one, here are a few more to taste:

This blueberry lemonade recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Blueberry lemonade

Blueberry Lemonade

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 drink
Print Recipe

Ingredients

  • 1 ½ cups fresh squeezed lemon juice (7 to 8 large lemons)
  • 1 cup granulated sugar
  • 1 cup fresh or frozen blueberries
  • 6 cups water, divided
  • To garnish: lemon wedges and fresh blueberries

Instructions

  1. Juice the lemons.
  2. Add the blueberries, sugar, and 2 cups warm water to a blender and blend until smooth. Strain through fine mesh sieve into a large pitcher, using a spatula to push the liquid through.
  3. Add 4 cups cold water and the fresh squeezed lemon juice to the pitcher. Garnish with lemon wedges and fresh blueberries.
  4. Variation: For blueberry vodka lemonade, mix 1 cup blueberry lemonade and 2 ounces (¼ cup) vodka.
  • Category: Drink
  • Method: No Cook
  • Cuisine: Lemonade
  • Diet: Vegetarian

Keywords: Blueberry lemonade

A Couple Cooks - Recipes worth repeating.

20 Rhubarb Recipes for the Season

These rhubarb recipes are the best ways to use this seasonal fruit! Try crisp, cobbler, pie, muffins and more. Got…

A Couple Cooks – Recipes worth repeating.

These rhubarb recipes are the best ways to use this seasonal fruit! Try crisp, cobbler, pie, muffins and more.

Rhubarb pie

Got rhubarb? This sweet tart fruit is absolutely sublime when it’s in season! So once you can find those green and pink stalks at the store or farmer’s market, it’s time to dig in. Here are the best rhubarb recipes to try this season! From crisp and pie to muffins and French toast, there’s something for everyone. We’ve rounded up the best recipes from this website, along with some from our favorite recipe authors around the web. Let’s get started!

And now…20 great rhubarb recipes to try this season!

Classic Rhubarb Crisp

Here’s spring and summer’s best treat, if you can find a bunch of those magical pinkish-green stalks: Rhubarb Crisp! This homey dessert is absolute summer nostalgia: each bite is a burst of gooey, sweet tart candy topped with a golden oat crumble. Top it with melty vanilla ice cream, and there’s nothing better than scooping up heaping mouthfuls on a summer’s evening.

Rhubarb Streusel Pie

Nothing says summer like rhubarb pie! This recipe is our new family favorite: the filing is intensely pink and sweet tart, encased in a golden pastry crust and sprinkled with a buttery crumble topping. It’s like a rhubarb crisp and pie, all in one! Watching the sun set with a slice of this pie topped with melty vanilla ice cream will make all your summer dreams complete.

Rhubarb Muffins with Streusel

Got a load of rhubarb? If you’re not in the mood for pie or crisp, here’s a recipe that might be even better: rhubarb muffins! They’re light and fluffy, with a golden muffin top showered with crunchy streusel topping. Take a bite and they taste just like rhubarb crisp! The interior is flecked with just the right amount of sweet tart rhubarb.

Easy Rhubarb Sauce

This easy rhubarb compote is as delicious as it is eye-catching! The bright pink color is swoon-worthy. Serve it over waffles or pancakes, oatmeal, yogurt, or ice cream.

Rhubarb Jam

This rhubarb jam is thick, tangy and sweet, made with maple syrup and brightened with a little orange juice. Chia jam is a fun way to make jam: naturally! Chia seeds are nutrient powerhouses, full of omega 3’s, and high in protein and fiber. They’re also fabulous as a natural thickening agent, and can be used for jams and smoothies.

Strawberry Rhubarb Crisp

Here's another classic rhubarb recipe: strawberry rhubarb crisp! The neon pink filling is intensely sweet tart, like a Jolly Rancher. Here’s our spin on my family recipe: a strawberry rhubarb crisp made with just enough sweetness and a crumbly cinnamon-scented oat topping. It’s cozy, homey, and so darn good.

Strawberry Rhubarb Margarita

This strawberry margarita with mint lime ice is a little toast to spring and summer. Sweet strawberries go hand in hand with tart rhubarb, proving this classic flavor combination is not just for cobbler and crisp.

Photo Credit: sallysbakingaddiction.com

Strawberry Rhubarb Crumb Bars

These crumb bars are like a strawberry rhubarb crumble that you can eat with your hands! Combine a buttery brown sugar crust, jammy strawberry rhubarb filling, and crumbly oat topping. via Sally's Baking Addiction

Photo Credit: www.vindulge.com

Rhubarb Lemon Fizz

This rhubarb lemon fizz is a fun, festive, and refreshing summer cocktail made with just 4 simple ingredients: rhubarb simple syrup, vodka, lemon and soda water. It can also be made alcohol-free! via Vindulge

Photo Credit: sallysbakingaddiction.com

Strawberry Rhubarb Pie

Here's one of the most classic rhubarb recipes: strawberry rhubarb pie! This flaky pie crust encases a bright, sweet tart filling that tastes delightfully nostalgic. via Sally's Baking Addiction

Photo Credit: www.spendwithpennies.com

Strawberry Rhubarb Cobbler

This strawberry rhubarb cobbler is a magical combination of fruity-sweet strawberries and sour-tart rhubarb, tied together with a buttery cake layer. Each bite is indescribably delicious! via Spend with Pennies

Photo Credit: grandbaby-cakes.com

Riesling Rhubarb Crisp Cake

This stunning stunning and delicious Riesling Rhubarb Crisp Cake has a surprise element: an oat crumble interior! The beautiful light pink frosting contrasts the light and fluffy cake. via Grandbaby Cakes

Photo Credit: www.abeautifulplate.com

Rhubarb Meringue Cups

Here's a unique rhubarb recipe: meringue cups! These homemade cups are filled with vanilla bean whipped cream and roasted rhubarb! An elegant, yet surprisingly simple dessert.

Photo Credit: www.spendwithpennies.com

Rhubarb Upside Down Cake

What's more beautiful than a rhubarb upside down cake? Baked until golden, this cake is fluffy and moist with an fresh topping that has the perfect amount of sweetness and tartness. via Spend with Pennies

Photo Credit: www.completelydelicious.com

Strawberry Rhubarb Coffee Cake

This coffee cake filled with the classic strawberry rhubarb combo and topped with a crispy crumb topping! It's a tasty rhubarb recipe that works as a dessert or afternoon snack. via Completely Delicious

Photo Credit: www.completelydelicious.com

Strawberry Rhubarb Stuffed French Toast

Want a rhubarb recipe for breakfast? Try stuffed French toast! The custardy bread is stuffed with a sweet tart filling that makes the most decadent special breakfast or brunch. via Completely Delicious

Photo Credit: bakesbybrownsugar.com

Rhubarb Ice Cream

This rhubarb ice cream balances creamy sweetness with the tartness of the swirled rhubarb puree. It's a delicious and refreshing treat that’s full of rhubarb flavor! via Bakes by Brown Sugar

Photo Credit: www.abeautifulplate.com

Rhubarb Galette

A galette is a freeform tart, and it's perfect for showcasing rhubarb! Here the rhubarb is paired with an orange frangipane for the filling, which makes it taste like you bought it at a fancy bakery. via A Beautiful Plate

Photo Credit: www.simplyrecipes.com

Rhubarb Sorbet

Want a rhubarb recipe with a pop of color? Try this rhubarb sorbet! It's fresh and fruity, made with vibrant pink rhubarb stalks, orange zest, and fresh ginger. via Simply Recipes

Photo Credit: theviewfromgreatisland.com

Rhubarb Bread

This rhubarb bread is fluffy with with juicy nuggets of tart fruit. It's a fun and easy rhubarb recipe that is perfect for breakfast, snacks or even as a dessert. For even more fun, top it with this Easy Cream Cheese Glaze! via View from the Great Island

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Rhubarb recipes

20 Rhubarb Recipes for the Season

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8
Print Recipe

Description

This rhubarb crisp recipe has a golden, crunchy crumble topping and a gooey, sweet tart filling. It’s just the best!

Ingredients

  • 2 pounds rhubarb (6 cups chopped)*
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon orange zest (optional; or ½ teaspoon lemon zest)
  • 2 teaspoons vanilla extract
  • ¾ cup Old Fashioned rolled oats
  • ¾ cup all purpose flour (or almond flour for gluten-free)
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling: Chop the rhubarb into ½ inch pieces. Mix it with the granulated sugar, cornstarch, orange zest and vanilla extract in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  3. Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*For a strawberry rhubarb crisp, simply use 1 pound (3 cups sliced) strawberries with 1 pound (3 cups chopped) rhubarb.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Rhubarb recipes

A Couple Cooks - Recipes worth repeating.

Blueberry Vodka Smash

The blueberry vodka smash is a refreshing cocktail pairing berries, vodka and mint! Serve over crushed ice. Got blueberries and…

A Couple Cooks – Recipes worth repeating.

The blueberry vodka smash is a refreshing cocktail pairing berries, vodka and mint! Serve over crushed ice.

Blueberry vodka smash

Got blueberries and vodka? (Or blueberry vodka?) Try this refreshing summer cocktail, the Blueberry Vodka Smash! This pairing of sweet berries, fresh mint, simple syrup and vodka is just the thing for enjoying on the patio or deck. Served over crushed ice, it’s a reference to a classic cocktail but done up with summer berries! You can make it with fresh berries or add in flavored vodka for an even strong blast of fruit.

What’s a blueberry vodka smash?

This blueberry vodka smash is our favorite way to pair berries and vodka (though the Blueberry Martini also comes close!) It’s a spin on the classic Whiskey Smash, which originated in the Victorian era as a cooling summer cocktail first published in a bartender guide in 1887. That first smash had lemon, mint, whiskey, and sweetener, served over crushed ice.

Many variations have popped up on the theme over time, like the Vodka Smash, Gin Basil Smash and Watermelon Smash. The blueberry vodka smash is another fruity spin. Here’s what you’ll need:

  • Fresh blueberries
  • Fresh mint
  • Vodka (or blueberry vodka)
  • Lime juice
  • Simple syrup
  • Crushed ice
Blueberry vodka

Can I make it with blueberry vodka?

There are many types of blueberry vodka on the market, which is the spirit infused with an artificial berry flavor. If you’re looking for a drink to make with this type of vodka, the smash is a perfect option! You can simply substitute it for the standard vodka in the recipe below. Combining it with fresh blueberries makes an even more intense blueberry flavor.

How to make crushed ice

The most characteristic part of a smash cocktail is the crushed ice. What’s the best way to crush ice? We’ve developed a quick and easy method using a blender (though our newest refrigerator now makes crushed ice automatically: score!). Here’s the best way to crush ice:

  • Place the ice in a blender.
  • Fill the blender about halfway with cold water. This is the important part! The water helps everything blend to a uniform size.
  • Pulse until it’s uniformly crushed! Then strain. Pick out any large chunks with your fingers, but this method should result in a great texture.
Blueberry vodka

How to make a blueberry vodka smash

Once you’ve got all the required ingredients, it’s time to shake up the drink! Here’s how to make a blueberry vodka smash:

  • Muddle the berries and mint in a cocktail shaker to release the oils. Here are all our tips on How to Muddle Mint with a muddler (if you don’t have one, use a wooden spoon).
  • Shake: Add the vodka, lime juice, and simple syrup. Add 1 handful of ice and shake until cold!
  • Strain & add crushed ice: Strain into a lowball glass. Add crushed ice.
  • Garnish: Cocktails are all about the presentation. Garnish with blueberries, lime wedges and mint sprigs!

More blueberry cocktails

Berries make the best drinks! There are lots of different classic cocktails that can be done up with a berry spin. Try these blueberry cocktails for your next party:

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Blueberry vodka smash

Blueberry Vodka Smash

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
Print Recipe

Description

The blueberry vodka smash is a refreshing cocktail pairing berries, vodka and mint! Serve over crushed ice.

Ingredients

  • 8 large mint leaves, plus more to garnish
  • ¼ cup blueberries, plus more to garnish
  • 2 ounces vodka*
  • ¾ ounces lime juice, plus wedges to garnish
  • ¾ ounce simple syrup
  • Crushed ice, for serving
  • Soda water, for serving (optional)

Instructions

  1. Place the mint leaves and blueberries berries in cocktail shaker. Muddle (gently mash) them to extract their flavor.
  2. Add the vodka, lime juice, simple syrup, and 4 ice cubes. Shake until cold, then pour everything into a glass. Serve with crushed ice and garnish with additional blueberries, fresh mint and lime wedges.

Notes

*If you’re looking for a way to use blueberry vodka, you can use it in place of the vodka for an even more intense berry flavor.

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails
  • Diet: Vegan

Keywords: Blueberry vodka

A Couple Cooks - Recipes worth repeating.