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Roasted Broccoli with Parmesan and Lemon

02/05/2018 by Sally Cameron 3 Comments

Broccoli is endlessly versatile: steam it, snack on it raw with dip, shred it for slaw, or purée it into soup. But roasted? That's where it turns sweet and nutty. This roasted broccoli with parmesan gets a bright finish of lemon zest and toasted pine nuts and comes together with minimal prep. It's a fast and tasty side that pairs with just about any main and it always gets eaten.

A serving platter of green broccoli spears with parmesan cheees and lemon zest garnish.

We eat broccoli a few times a week, and I love roasting vegetables-so roasted broccoli was a natural evolution. Toss florets with a little olive oil, kosher salt, black pepper, and a pinch of granulated garlic, then slide the pan into a hot oven for about 15 minutes. To serve, finish with lemon zest, toasted pine nuts, and a shower of Parmesan. Simple-and so good.

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Why You'll Love Roasted Broccoli

Quick & foolproof. Minimal prep; the oven does the work in about 15 minutes.
Actually crave-worthy veggies. Roasting turns broccoli sweet, nutty, and irresistible.
Parmesan finish. A salty, savory lift (for dairy-free, skip it or use a vegan Parm alternative).

Ingredients You'll Need

Ingredients for roasted broccoli on a counter in glass prep bowls.

Broccoli - Choose crowns if possible. This is the top part, less stem and waste. Skip pre-cut bags; they're often small, uneven, and less fresh.
Lemon - Zest for brightness and color; serve with wedges for a fresh squeeze at the table.
Oil - Extra-virgin olive oil or avocado oil-just enough to lightly coat so the edges brown.
Garlic - Granulated garlic powder for even flavor without burning. (Not garlic salt.)
Parmesan - Finely grated for a salty, nutty finish. For dairy-free, skip or use a vegan-style Parmesan.
Nuts - Pine nuts bring buttery crunch; toast lightly in a dry skillet while the broccoli roasts or use raw.

Please see the recipe card for measurement, salt, and pepper.

Substitutions and Variations

Cheese - Try Pecorino Romano (saltier, sharper).
Nuts - Try pistachios, walnuts, cashews, or slivered almonds. Toast briefly for extra flavor.
Heat: Add red pepper flakes or a pinch of Aleppo pepper before roasting.
Balsamic glaze - Add a light drizzle of balsamic glaze after roasting.
Crunch: Sprinkle with toasted breadcrumbs right before serving for extra texture.

Looking for another terrific broccoli recipe? Try my Crunchy Broccoli Bacon Salad (for your bacon lovers)

Chef's Tip: Temperature & Timing

Why 400°F: More forgiving than 425°F-browns without scorching, but you can go wtih 425°F, just keep an eye on the broccoli while roasting.
Floret size: For bite-size florets, roast 14-18 min at 400°F; larger needs longer.
Convection: Check 2-3 min earlier.
Parmesan: Add in the last 1-2 min or off-heat as a garnish.

How To Roast Broccoli

Pre-heat the oven to 400°F and ready a rimmed baking sheet lined with parchment.

Trimming a head of green broccoli into smaller florets for roasting.

Wash broccoli and trim broccoli into florets. Be sure it is completely dry before roasting.

Broccoli florets arranged flat on a baking tray for roasting.

2. Toss florets with oi, garlic, salt, and pepper. Lay flat in a single layer on the baking tray.

Roasted broccoli on a baking tray atop parchment paper.

3. Roast until edges are lightly browned and stems are tender when pierced, about 15 minutes.

4. Arrange broccoli on a platter and sprinkle with the parmesan, lemon zest, and nuts to serve.

Serving Suggestions For Roasted Broccoli

With proteins: Roast chicken, seared salmon, steak, or pork tenderloin.
Pasta toss: Combine with hot penne, a splash of pasta water, lemon zest, and Parmesan.
Grain bowl: Spoon over quinoa or farro; finish with olive oil and extra lemon.
Eggs & brunch: Fold into a frittata or serve alongside soft-scrambled eggs.

Storage & Reheating

Fridge: Store in an airtight container up to 3 days.
Reheat: Sheet pan at 400°F for 5-7 minutes to re-crisp; add fresh lemon zest and a little Parm to revive.

This is not ideal for freezing as the broccoli really softens.

Recipe FAQs

How do I keep roasted broccoli from getting soggy?

Dry florets thoroughly after washing, don't crowd the pan, and use enough heat. A preheated heavy sheet pan helps with browning.

Should I use parchment or a bare sheet pan?

Parchment = easy cleanup, good browning. Preheated bare pan = deepest browning, but watch closely and use a light film of spray oil to prevent sticking.

Can I roast frozen broccoli (IQF)?

Many sources say yes, and you can get passable results with high heat and careful technique. But fresh broccoli is best for roasting. IQF-individually quick-frozen-broccoli may release slightly less water than block-frozen, yet it still tends to steam as it heats, so browning is limited. For true roasted flavor and texture, use fresh; keep frozen for soups, casseroles, or a quick sauté. In a pinch, use the IQF broccoli spears right out of the freezer, and higher heat, 425°F - 450°F.

More Green Veggie Recipes

While many people don't think they are veggie lovers, these green veggies recipes might just change their mind. And be sure to check out the sides & veggies recipe index for more ideas.

Did You Make This Recipe?

If you make this roasted broccoli with parmesan, please leave and comment and let me know. I enjoy hearing from you and appreciate your feedback, plus comments are good for others readers. And please add a star rating. Thanks!

📖 Recipe

Turkey Broth Recipe

11/18/2022 by Sally Cameron 13 Comments

If you've never made homemade turkey broth, it's time you do! After years of making this recipe, I've perfected a method for the richest, most flavorful turkey broth recipe, starting with roasted turkey legs and thighs plus caramelized vegetables. This is truly amazing broth, slow-simmered for hours (or an Instant Pot option) until golden and deeply savory. It's the secret to incredible Thanksgiving gravy, soups, and sauces, with a depth of flavor no store-bought version can touch.

Is turkey stock the same as turkey broth? Basically, yes. Technically, broth is made with meaty turkey pieces, while stock is made mostly from bones. You'll also hear it called turkey bone broth or turkey stock-the terms are often used interchangeably. This recipe is a foundational flavor engine for your Thanksgiving gravy and for soups, stews, and risotto after.

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Why You'll Love this Turkey Broth Recipe

Rich flavor, simple process - Roasting the turkey pieces and vegetables first creates a deeply flavored broth with almost no extra effort.
Two options - Stovetop or Instant Pot/pressure cooker, both mostly hands off.
Better than store-bought - The depth, aroma, and clean ingredients make this homemade broth unbeatable.
Make ahead and freeze - Break the process into two easy days, freeze portions for soups, sauces, and gravies later.

To make a terrific turkey soup, use this recipe for chicken vegetable soup and swap leftover turkey and turkey broth.

Ingredients You'll Need

Instead of using a roasted turkey carcass, this recipe starts with fresh turkey parts-just like making chicken stock, but richer from roasting.

Turkey - Use a mix of legs, thighs, backs, or whatever your butcher has. Starting with meaty pieces gives the broth a richer body and golden color.
Onions - Brown, yellow, or sweet onions add savory depth. Avoid red onions, which can tint the broth. Onions form part of the classic flavor base for stocks and broths.
Carrots - Add natural sweetness and balance. Together with onion and celery, they form the classic French mirepoix base that builds flavor.
Celery ribs - Essential for aromatic, earthy flavor and balance in the broth.
Garlic (optional)- I add a whole head of garlic, sliced in half crosswise. It gently perfumes the broth with savory depth without making it taste "garlicky." You can skip it if you prefer a more neutral broth.
White wine or dry vermouth (optional) - Adds depth and subtle acidity to round out the flavors. Small airline size bottles are perfect to keep on hand for cooking.
Bay leaves - Leaves add a faint herbal note that brings everything together.
Parsley - Fresh flat-leaf (Italian) parsley adds brightness. Skip the dried.
Thyme - Fresh sprigs are best. Toss them in whole. A must-have herb for turkey broth.
Black peppercorns - Use whole peppercorns for gentle spice and rounded flavor.

Please see the recipe card for measurements.

Chef's Tip: Why I Add Garlic - I tuck a whole head of garlic, sliced in half crosswise right through the papery skin, into the pan with the turkey parts and vegetables because it contributes roasted depth, sweetness, and "umami". Roasting the garlic mellows the sharp, raw garlic flavor and caramelizes its natural sugars, so it doesn't make the broth taste garlicky. Instead, it adds gentle sweetness, savory depth, and a rich, golden flavor-especially wonderful for turkey gravy and soups. If you prefer a very neutral broth, you can leave it out.

Use turkey broth in this French Onion Soup, it's a great alternative to beef broth.

Chef's Tip - Remove the Skin Before Roasting. Removing the skin before roasting gives you a cleaner, more refined turkey broth. It reduces grease from the start and leaves more room in the pot for meaty, collagen-rich pieces that build body and depth of flavor. You'll spend less time skimming, get a broth that freezes and reheats beautifully, and still achieve a rich golden color from the roasted meat and vegetables.

How to Make Turkey Broth

Start in the oven: Roasting is the secret step to a rich, deeply flavorful turkey broth. Roasting the turkey pieces, bones, and vegetables intensifies their natural flavor and gives the broth that beautiful golden-brown color. It's the difference between a good turkey broth and a truly great one.

Because this recipe makes a large batch (perfect for freezing), the stovetop stockpot method is ideal. You'll get the best flavor and high yield by simmering slowly for several hours, rather than using a smaller pressure cooker or slow cooker.

If you prefer to use an Instant Pot, it works great (I do it), see notes below for my turkey broth Instant Pot method.

Raw turkey pieces and vegetables in pan.

Step 1: Roast the turkey and vegetables

Remove as much skin as possible from the turkey pieces. Distribute the turkey parts in a large roasting pan, then top with roughly chopped carrots, celery, onion, and a split head of garlic (unpeeled).

Roast the turkey and vegetables for 1 hour at 375°F, then add 1 cup of dry white wine or dry white vermouth and roast for another 30 minutes. This is what you use to make the broth. Allow the roasted turkey and vegetables to cool, refrigerate until the next day to make the broth. Breaking up the process make it more manageable.

Note - When I use my pressure cooker, I do it all in one day as it is faster (about 4 ½ hours total).

Chef's tip: How much salt? None. Never add salt to your broth. Any broth. Add salt to the dish you're cooking with the broth. This gives you more control over the salt levels in a dish.

Step 2: Start the broth

Early the next morning, place everything in a large 10-12 quart stock pot and cover with 5 quarts of cold water to start. Add bay leaves, fresh thyme, parsley, and black peppercorns to the pot.

Turn up the heat to get the pot to a simmer, then turn down to low for a low gentle bubble for 10-12 hours. As the broth cooks down and the water level drops, add boiling water from a tea kettle. Over a 12 hour period I add from 1-3 quarts to keep the water level up.

Cooking long and slow ensures extracting the most flavor and nutrition for fantastic turkey broth. The house will smell like roasting turkey and you will have a rich, golden brown broth, full of flavor.

Chef's Tip: Simmer Don't Boil. Keep the broth at a gentle simmer, not a rolling boil. Boiling breaks up the proteins and vegetables, turning the broth cloudy and muddy in flavor. Slow simmering draws out flavor and keeps the clarity of the broth.

Step 3: Strain and chill

Strain the broth through a fine sieve into a large clean pot. Don't use plastic as it will slow cooling. Discard the spent bones, meat and vegetables.

Quickly chill the strained broth by placing the pot in an ice water bath. Fill a sink half full with with cold water and ice. To speed cooling, place something under the pot like a trivet so cold water circulates underneath (the photo is chicken broth).

Stir broth occasionally for faster cooling. You want the broth cooling as quickly as possible for food safety. Cool to 70°F before refrigerating.

Chef's tip: If you want to skip the roasting process you can still make great turkey broth. The flavors will not be as rich but it's still delicious.

Step 4: Refrigerate and degrease

Transfer the cold broth to large storage containers and cover to refrigerate overnight. I use these commercial kitchen style Cambro containers.

In the morning, remove any fat that has solidified on top. Divide broth into containers, label and freeze for Thanksgiving and after. Homemade turkey broth will add big flavors to your Thanksgiving recipes.

Chef's Tip: Make the broth Monday of Thanksgiving week and it will be good until Thursday. For longer use, freeze it. You can also make it a week or more ahead and freeze.

Instant Pot Turkey Broth Method (Pressure Cooker)

These days, I make turkey broth in the Instant Pot more often than I do on the stove. You won't get the bigger volume you can achieve with a large stockpot, but the pressure cooking environment extracts flavor exceptionally well. You get a deep, rich broth in a fraction of the time. It's faster, it's reliable, with great results.

Roast the turkey parts and veggies as the directions outline. Use 5 pounds of turkey thighs (stripped of skin) plus a few less vegetables, and you'll get about 2 ½ quarts of rich, roasted turkey broth. Fill with water to the max line, lock on the lid, press the broth setting and set for 2 hours.

After two hours, allow natural pressure release then strain and chill. It follows my Instant Pot chicken broth recipe but with turkey.

How to Use Turkey Broth

Roasted turkey broth is what i use to make my turkey gravy on Thanksgiving. It's also terrific in soups, such as this turkey and wild rice soup recipe, and this pumpkin risotto, just about anywhere you would use a good broth. For good sipping on a chilly day, remember to add a little salt for flavor.

A white bowl of rich French onion soup with a cheesy crouton on top and sprinkle of fresh herbs.

I use it to make my easy French onion soup. Look at the photo above and see how dark and rich the soup looks. That's not beef broth but homemade turkey broth! Another soup it's terrific in is my creamy black bean and pumpkin soup, plus it's a really simple soup to make.

Black bean pumpkin soup with a sauce spider web on top.

How to Freeze Turkey Broth

If you don't plan to use your turkey broth within 4 days, portion and freeze it for later. Turkey broth freezes beautifully and keeps for up to 3 months.

Best containers for freezing:
I freeze all of my broths in Souper Cubes®. The ½-cup, 1-cup, and 2-cup Souper Cubes are ideal for portioning, thawing, and cooking. Glass Mason jars, or square glass containers with tight-fitting lids also work.

To thaw frozen broth:

Refrigerator method (best): Transfer containers to the refrigerator for 24 hours to thaw slowly.
Cold-water method: Submerge sealed containers in a bowl of cold water until partially thawed, then heat gently on the stovetop over low heat.
Microwave method: Defrost at 40% power or on the "manual defrost" setting until slushy, then transfer to a pot and finish thawing on low.

⚠️ Food Safety Tip: Never thaw broth on the counter at room temperature. It puts the broth in the temperature danger zone (41°F-135°F) where bacteria can grow rapidly.

Recipe FAQs

How can I use turkey broth?

Use turkey broth in place of chicken broth for soups, stews, risotto and just about any where you need broth, being sure the flavor is complimentary.

Should I add salt when making turkey broth?

No. Keeping your broth unsalted makes it more versatile, so you can season precisely when using it in soups, sauces, or gravy later.

Can I make turkey broth in the Instant Pot?

Yes. Roast the turkey pieces and vegetables first for rich flavor, then transfer to your Instant Pot. Do this is two batches for a 6-quart Instant Pot. Add cold water to the max fill line and cook on High Pressure for 2 hours, followed by a natural release. Strain and cool before using or freezing. The longer cook time extracts deeper flavor and gelatin from the bones for a richer broth.

Do I need to roast the turkey and vegetables first?

Technically no, but roasting creates deeper flavor and color. The caramelization adds that rich golden brown hue and roasted aroma that separates homemade from store-bought broth.

Why is my turkey broth cloudy?

Cloudy broth usually means it boiled too hard. Always keep it at a gentle simmer and avoid stirring. Boiling emulsifies fat and proteins into the liquid, making it look cloudy. It's still delicious, just not clear.

More Broth and Soups Recipes

For more broth recipes, try my long-simmered chicken bone broth, Instant Pot chicken broth, or vegetable broth. And here's my terrific Thanksgiving stuffing recipe where you can use this turkey broth.

⭐️Did You Make This?

If you make this turkey broth recipe, please comment and let me know. I appreciate hearing from you. If you loved it, please give it a 5 star rating! They really help other readers. And if you have any questions, comment or email me.

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Caesar Pasta Salad with Chicken

08/23/2024 by Sally Cameron Leave a Comment

Combine two beloved classics-Chicken Caesar Salad and Pasta Salad-into one irresistible dish: Caesar Pasta Salad! Crisp romaine lettuce, tender chicken, and perfectly cooked pasta all tossed in a creamy Caesar dressing. Add crunchy croutons, and a generous sprinkle of salty Parmesan cheese, and you've got a salad that's sure to become a new favorite. Make it gluten-free or not, even vegetarian if desired. Plus, there are three ways to make this salad!

A large shallow bowl of caesar pasta salad with romaine, curly pasta, croutons, chicken and dressing in a small pitcher.

This caesar pasta salad is perfect for gatherings, meal prep, or any time you crave a fresh, satisfying meal. It's especially nice in hot weather when cool foods are not just welcome but needed. Use grilled chicken or rotisserie chicken, homemade caesar dressing or bottled, and store or homemade croutons.

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Why You'll Like This Recipe

Three ways: Make all of the parts homemade, some homemade, or buy them all.
Make ahead of time and combine to serve.
Use leftover grilled chicken or rotisserie chicken
Make it with gluten-free pasta or use regular pasta.
Make homemade croutons or use store-bought.
It's a great main dish as it's got everything.

For another terrific pasta salad, try this lemony Mediterranean pasta salad.

Recipe Ingredients

I've listed just the Caesar pasta salad and dressing ingredients, but have recipe links to the homemade gluten-free croutons and grilled chicken if you want to make it all as I do.

For the Caesar Pasta Salad

Chicken: Use either grilled chicken breast or rotisserie chicken, whatever cooked chicken is easiest.
Lettuce: Crisp romaine leaves are the best for a Caesar salad. Get whole heads and tear or chop yourself.
Caesar dressing: You can buy bottled but homemade take just a minute in a blender with only healthy ingredients (and it's gluten-free).
Pasta: Choose a short pasta shape such as rotini pasta, bow-tie pasta, penne pasta or elbow pasta. Use either gluten-free pasta or regular wheat pasta.
Croutons: Once again, either store bought for speed and ease or use my homemade croutons recipe. They are sooo good.
Parmesan cheese: For Caesar dressing if you are making homemade, plus more for over the top as a garnish.

For Homemade Caesar Dressing

What make a good Caesar salad? The dressing. This creamy homemade Caesar dressing is restaurant quality, made in a minute in the blender.

Caesar salad dressing ingredients in small bowls.

Oil: Extra virgin olive oil is best but avocado oil will work.
Lemon: The acidity in fresh lemon juice lifts the flavor.
Egg: You only need the yolk, emulsifies the dressing.
Mustard: Go with Dijon mustard for flavor plus it's a natural emulsifier in dressings.
Anchovy: Anchovy paste in the tube adds a subtle depth of flavor without being fishy, but it is optional. Trust me, I can't stand anchovy but it's good in this dressing.
Garlic: Fresh is best, finely zest.
Vinegar: Balsamic vinegar adds richness and depth.
Worcestershire sauce: A must! Adds a savory, umami boost to Caesar dressing.
Parmesan cheese: Adds a salty, savory flavor, or tryn Mexican Cotija.

Please see the recipe card for all measurements, plus salt and pepper.

If you love creamy dressings, try this creamy ginger vinaigrette.

Substitutions and Variations

For a vegetarian Caesar pasta salad, swap the chicken with hard boiled eggs (1-2 per person), halved and served on top of the salad. Another good add is chickpeas (garbanzo beans).
Toasted pepitas make a fantastic extra garnish and take minutes to make.
Add cooked or grilled corn kernels for more texture and flavor.
For more color, add a chopped red onion, halved grape tomatoes, fresh cherry tomatoes, or slivers of colorful bell peppers.

How to Make Caesar Pasta Salad

This is a salad of components: Romaine lettuce, leftover cooked chicken, Caesar dressing, pasta, and croutons. You can make Caesar pasta salad 3 ways:

All homemade, and can be done ahead.
Partially homemade.
All store purchased, just assembly.

My photos are for if you are making Caesar pasta salad with all homemade components. Make the Caesar dressing the day of serving as it has a raw egg yolk. It takes a minute in the blender.

Homemade components: gluten-free croutons recipe, Caesar dressing recipe. For chicken, I used leftover boneless skinless grilled chicken. Make the marinade in the blender, add the chicken, and grill the next day, then chill and chop.

Bread cubes tossed with butter and olive oil in a glass bowl. — **Step 1: Start the croutons or make them ahead of time, if making homemade.**

Pouring dry pasta into a large pot of boiling water to cook. — **Step 2: Boil pasta in a large pot of salted water, then drain, rinse with cold water, dry and chill.**

Chopping romaine leaves for a salad on a white cutting board. — **Step 3: Chop the romaine leaves and wash, then dry well.**

A bowl of homemade caesar dressing with spoon. — **Step 4: Make the Caesar dressing in the blender.**

Grilled chicken breasts on the grill, with nice grill marks. — **Step 5: Grill chicken a day or two ahead, or use leftover or rotisserie chicken. Cool and chop.**

A Caesar pasta salad ready to serve with salad servers and dressing in a marble counter. — **Step 6: Once all of the components are ready, toss to serve in a large mixing bowl with extra dressing on the side.**

Serving Suggestions

When you add the chicken to this Caesar pasta salad it's truly a complete meal. Serve it with extra dressing, extra Parmesan, and extra croutons (because they are fantastic), so everyone can customize if desired. For more of a side salad, skip the chicken.

You can also skip the croutons and serve with crusty garlic bread.

Recipe FAQs

What type of pasta works best for Caesar pasta salad?

Short shaped pastas work the best for a Caesar pasta salad. Look for rotini, corkscrew pasta (cavatappi), elbow macaroni, fusilli, and farfalle (bowtie pasta). Penne or mini penne may also work.

How do I keep the pasta from getting mushy?

Cook the pasta until just done, called al dente. Taste a piece to test. Don't overcook it. Then drain and rinse the pasta under cold running water to stop the cooking process. Drain well and lay the past out on a clean kitchen towel to dry before chilling in the refrigerating (if making ahead) or using in the salad.

Can I make Caesar pasta salad ahead of time?

Yes, this is a great make ahead salad. Ready each component ahead of time and refrigerate, then toss together and dress at serving time for the best texture.

More Great Salads and Pasta Recipes

⭐️Did You Make This Recipe?

If you make this Caesar salad dressing, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

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Easy Gluten-Free Crepes (Sweet or Savory)

08/14/2024 by Sally Cameron 1 Comment

Easy gluten-free crepes bring all the magic of classic French crepes to your kitchen. These thin, delicate pancakes are simple to make and work with both sweet and savory fillings or no filling at all. They taste every bit as delicious as traditional crepes and freeze beautifully, so they're perfect for special breakfasts, quick desserts, or light lunches. A dairy-free option is included too.

Plates of golden crepes topped with blueberries, powdered sugar, and whipped cream.

While I fell in love with crepes at the street stands of Paris, I still remember my first Crepe Suzette at a tiny French restaurant in San Diego. I was instantly hooked. After going gluten-free, I updated my recipe so we could still enjoy them. These gluten-free crepes are easy, flexible, and made with simple ingredients you probably already have on hand.

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Gluten-Free Crepes Recipe Highlights

Sweet or savory - Serve gluten-free crepes for breakfast, lunch, dinner, or dessert.
Make ahead friendly - Refrigerate or freeze the crepes for later.
Flexible for everyone - Not gluten-free? Use all-purpose flour or white whole wheat flour.
Dairy-free option - Use unsweetened oat milk and dairy-free butter to grease the pan while cooking.
Easy to serve - Fill and roll, or simply fold and stack crepes with your favorite fillings.

For another gluten-free breakfast recipe try these golden crisp waffles.

Ingredients You'll Need

Flour, eggs, milk and ingredients to make crepes on a counter.

Flour - Use a gluten-free flour blend but you can make them with all purpose flour (wheat flour) as well. The gluten-free ones are so good no one would know they are gluten-free crepes. Seriously.
Milk - I use what I have in the fridge, usually low fat but whole milk is good too.
Eggs - Large eggs, clean, un-cracked.
Butter - I use unsalted butter for gluten-free crepes, especially sweet crepes.
Sugar - To reduce sugar, I usually use monk fruit, but you can use regular or superfine sugar. Use sweetener only for sweet, dessert crepes. Omit for savory crepes.
Flavorings - For dessert crepes, a little vanilla extract is nice. For savory crepes, omit.

Please see the recipe card for measurements and salt.

For another style of pancake, try these hearty buckwheat pancakes, entirely gluten-free.

Chef's notes on flours: I've made gluten-free crepes with both King Arthur Gluten-Free Measure for Measure flour (with xanthan gum) and King Arthur Gluten-Free All-Purpose flour (without). Both work well. The all-purpose flour without xanthan gum may make a slightly more tender crepe. Similar gluten-free flour blends should work too. I have not tested this recipe with cornstarch-heavy blends such as Cup4Cup.

Substitutions and Variations

Almond flavor - For dessert crepes, try almond extract instead of vanilla extract.
Citrus twist - Make lemon crepes with fresh lemon zest and a little lemon juice, or add a touch of orange flower water.
Dairy-free option - For dairy-free crepes, use plant-based butter and dairy-free milk. Unsweetened oat milk is my recommendation, though almond milk should work too.
Savory crepes - Omit the vanilla and sugar for savory fillings.

Tools for Making Crepes

None of these tools for making crepes are expensive, plus they are versatile and good for many uses beyond crepes. This is what I use for making crepes, but I've listed alternatives.

A crepe pan: The best pan is a 10" non-stick crepe pan. The good news is they are inexpensive, and not only usable for crepes but for eggs and other foods. The crêpe pan I use is light weight and allows you to handle and swirl the batter to cover the pan bottom to make a crepe. You can also use a 10" nonstick skillet instead of a special crepe pan. The benefit of a real crepe pan is the sides are low, so it's easier to turn the crepes.
A mini off-set spatula: This cheap little tool is something I reach for often, not just for crepes. If you don't want to bother, use a fork. You need something to gently life the edges of the crepe while it cooks to peak underneath, then grab the edges to flip it.
Blender: While you can make gluten-free crepe batter by hand in a medium bowl with a whisk, a good blender does a better job. If making crepe batter by hand, whisk it very well until smooth and if needed, strain out any lumps.
Fine sieve: A fine sieve is a basic tool everyone should have in the kitchen. Flour for crepes must be sifted to lighten and aerate the batter and remove any lumps. You can also use an old fashioned sifter. If you like to bake, you'll love having a sifter. It's faster than using a sieve, but both work. Find them at kitchen stores, Walmart, online, etc.
Parchment paper: I buy handy 9" parchment rounds to layer finished and cooled crepes when making them ahead. You can use parchment squares or wax paper as well and trim them to fit. The rounds fit perfect, and you can use them to line cake pans and springform pans.

How to Make Gluten-Free Crepes

Note: I've made gluten-free crepes with ¼ cup of batter for very thin crepes, and with ⅓ cup, for crepes that are just a little sturdier (and still delicious). That's only 1 tablespoon difference, both work.

Sifted flour on parchment paper with a sifter and sieve. — Step 1: Sift the flour to lighten it and remove any lumps.

Flour, eggs, milk, vanilla in a blender container to make crepe batter. — Step 2: Add milk, flour, eggs, vanilla, and sugar, and salt to the blender.

Pale yellow batter inside a blender container. — Step 3: Blend on low speed blend until smooth, about 45 seconds. Crepe batter will be thin and will thicken a bit upon resting and refrigerating.

A Pyrex glass measuring container with light yellow batter covered in plastic. — Step 4: Pour the batter into a container, cover and let the batter rest refrigerated for 30 minutes(or longer). Can be made ahead. Melt butter when ready to make crepes.

Chef's tip: Why rest the batter? For better results. So the flour hydrates, any bubbles dissipate for a smoother batter, and for more delicate crepes. The flavor is also better. Rest 30 minutes. I've made batter up to 2 days in advance then whisked well to reincorporate. I also get it out of the refrigerate and let it stand to get the chill off, until the temperature is closer to room temperature.

Yellow batter in a crepe pan for making crepes, finished crepes on a plate. — Step 5: Place pan over medium heat. Brush with a small amount of melted butter. Pour scant ⅓ cup of batter and immediately turn and swirl the pan in a circular motion until the batter coats the bottom of the pan entirely. Cook 60 seconds on first side. Crepe should be set and edges done.

A golden crepe in a black shallow pan finished cooking. — Step 6: Lift the edge of the crepe and with your fingers gently turn it over to the second side. Shake the pan a bit to re-center. Cook another 45 seconds. Turn the heat down a bit if needed so they don't brown too quickly.

A stack of golden crepe between rounds of parchment paper on a plate. — Step 7: As each crepe is completed, slide it out of the pan onto a flat plate. When done, layer them between parchment paper or wax paper.

When crepes are cool, wrap in plastic film then into a zip-stye bag. Refrigerate for 3-4 days or freeze up to 4 months (remember to label and date).

Chef's tip: Frozen crepes are fragile. Place as many gluten-free crepes as you need in the refrigerator overnight to thaw and handle with care so they don't break. Allow crepes to thaw completely before unwrapping and separating to prevent tearing. The parchment layers really help with handling.

Serving Suggestions

In France, one of the simplest and most beloved ways to enjoy crepes is crêpe au sucre, served with melted butter and a sprinkle of sugar. Crepes filled with Nutella are another favorite. At home, an easy way to serve gluten-free crepes is with good jam, fresh fruit, and a light dusting of powdered sugar or powdered monk fruit for a no-sugar option. Find more ideas below.

Two golden folded crepes on a white plate with blueberry jam and whipped cream.

Sweet Crepe Ideas

Find your favorite fillings and toppings. Fill crepes with lightly sweetened vanilla whipped cream, also called Chantilly cream, or whipped ricotta sweetened with a little honey. Another option is pureed cottage cheese, blended smooth in a food processor and sweetened however you like.

For breakfast, a drizzle of maple syrup is delicious. For dessert, try strawberry coulis, jam, fresh berries, or a little whipped cream. I usually keep it simple with jam, berries, or whipped cream, or all three if I'm serving crepes to friends for dessert.

For a topping that works well for both breakfast and dessert, try this cinnamon apple compote or blueberry compote.

Savory Crepe Ideas

For breakfast, fill savory crepes with softly scrambled eggs and cheese. For lunch or dinner, try a creamy chicken, mushroom, or creamed spinach filling.

A little French restaurant near our house serves buckwheat crepes filled with slices of ham, then topped with a poached egg and cheese. Always a treat.

Savory vegetables make a great filling too, like this roasted vegetable ratatouille, another terrific French-inspired dish.

Recipe FAQs

How do I make crepe batter smooth and lump-free?

The best way to achieve lump free crepe batter is with a blender on low speed. Without a blender, whisk well in a bowl until smooth and if lumps persist, strain the batter through a fine sieve before using. Another tip, strain your flour before mixing.

Should I let the crepe batter rest before cooking?

After mixing, rest crepe batter in the refrigerator for 30-60 minutes so the flour has a chance to hydrate. This is especially important for gluten-free crepes.

What type of pan is best for making crepes?

While I've used carbon steel pans, a non-stick pan frying pan will do. Best is a non-stick crepe pan for making crepes. They are shallow, so the crepes are easy to turn, and not a heavy pan, so they are easy to swirl the batter and handle. The good thing is that non-stick crepe pans are inexpensive and worth buying if you love crepes. They make making crepes easy, so you can enjoy them more often.

Can I make crepes ahead of time?

You can definitely make crepes ahead of time. Cool crepes then stack them between pieces of parchment paper or wax paper and refrigerate until serving time.

To freeze, just wrap the stack in plastic film and then in a zip-style bag. To freeze, wrap the stack of crepe in layers of plastic wrap then into a freezer-safe bag. Label and date for up to two months. To thaw, place them in the refrigerator overnight. When thawed, gently remove the layers an fill as desire with sweet or savory options.

More Breakfast and Brunch Recipes

Looking for more breakfast and brunch inspiration? Here are a few reader-favorite recipes to add to your table, whether you're planning a cozy weekend breakfast or a special brunch spread.

If You Make Gluten-Free Crepes

Let me know if you made these gluten-free crepes by adding a comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

The Best Roasted Tomato Sauce

07/22/2024 by Sally Cameron 106 Comments

As farmers' markets overflow with fresh, ripe summer tomatoes, now is the perfect time to make a batch of roasted tomato sauce. Skip the stockpot and reach for your roasting pan to create a richly concentrated and flavorful sauce that captures the essence of summer. While 'the best' is a bold statement, this recipe has been shared more than 50,000 times through the years. It's a reader favorite for good reason, since 2011.

Jars of rich red roasted tomato sauce on a wood counter with fresh tomatoes and garlic cloves.

In late summer when prices are low, I'll bring home 10-20 pounds of fresh tomatoes and make my own roasted tomato sauce. Roasting tomatoes concentrates their natural sweetness. Adding garlic, onions, and herbs adds wonderful flavor. Store-bought pasta sauce can't hold a candle to this!

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Why You'll Like This Recipe

Roasted tomato sauce freezes well for a quick meal in colder months to come.
Takes advantage of fresh summer tomatoes.
Terrific with many dishes like this easy chicken parmesan, and of course simply with a bowl of pasta.

If you love homemade tomato sauce, here's another recipe, my easy homemade marinara sauce. Make it in about 30 minutes with canned tomatoes.

Roasted Tomato Sauce Ingredients

Ingredients for roasted tomato sauce on a marble counter with tomatoes, onion, garlic, oil, wine.

Tomatoes: Use meaty, fresh ripe tomatoes, whatever looks best and is a good price as you need a lot of tomatoes. Check out your local farmer's markets. Different types of tomatoes is good
Garlic: Use fresh garlic cloves, not garlic powder, for that punch of flavor. A must for tomato sauce.
Oil: Extra virgin olive oil is the best.
Wine: A little dry red wine adds nice flavor but it's optional.
Herbs: Fresh oregano, fresh basil leaves, or some of each.
Onions: Yellow, brown, or white, all are fine.
Red pepper flakes: If you want to add a little spiciness.

Please see the recipe card for measurements, salt and black pepper.

Here's another of my favorite tomato-based sauces; mushroom marinara. Rich and meaty but no meat!

Chef Sally's tip on wine: When I cook with wine I use the mini airline size bottles so I don't have to open a big bottle. They work great, are inexpensive, and easy to keep in the pantry. Wine enhances flavor in cooking, but of course using it is optional.

Substitutions and Variations

To offset the acidity of the tomatoes, some people add a little sugar. If your tomatoes are sweet, you probably won't need it, but you can use it if perferred. Another option is a little monk fruit.
Another nice addition is a tablespoon or two of balsamic vinegar. Add this when pureeing the roasted tomato sauce. It adds nicely to the flavor of the sauce.
To use dried herbs instead of fresh herbs, use a dried Italian seasoning blend. Use ⅓ to ½ as much as fresh herbs.

Chef's tips on tomatoes: So what's a good tomato for this sauce? I usually buy a combination of heirloom varieties like Brandywine and Purple Cherokee (a purple beefsteak) and Roma tomatoes, for fun color and flavor mixed in. Red beefsteak tomatoes are excellet too. Buy what looks best and is a good price as this is a lot of tomatoes! A mix is great for roasted pasta sauce. For more info on varieties of tomatoes read this.

Recipe Instructions

Ten pounds of colorful chopped tomatoes on a black cutting board with a knife.

Step 1: Pre-heat a hot oven or two ovens to 425°F.
Step 2: Wash the tomatoes and core them, depending on variety. Beefsteak and heirloom tomatoes have bigger cores. If you are using Romas, you may only need to chop them. Chop the tomatoes into larger chunks. Add them to the roasting pans.
Step 3: Roughly chop onions and peel garlic cloves leaving them whole. Add them to the roasting pans, diving the quantity between the two.
Step 4: Add olive oil, chopped herbs, wine (if using), salt and pepper and toss with your hands to mix.

Step 5: Roast the tomatoes. Timing is approximately 1:15 minutes, depending on how juicy the tomatoes are, how concentrated you want your roasted tomato sauce, and your ovens. It might take a little longer.
Stir the sauce half way through. Check their progress around 45 minutes. Don't leave the ovens open too long. Roast until the tomatoes and onions are a nicely shriveled with browned edges and there is still a little juice in the pan bottom.

A stainless steel roasting pan of roasted tomatoes, onions, herbs, and garlic.

Step 6: When roasting is complete, allow pans to cool long enough to handle, then spoon everything carefully into a food processor or blender in batches and puree. For a chunky sauce, do a few pulses. For a smooth sauce, process for a little longer. Your preference.

Roasted tomatoes, onions, garlic cloves, and herbs in a food processor to be pureed.

Another tool option, use a stick blender (immersion blender). They are a handy tool that takes up a lot less kitchen space than a food processor or high powered blender for smaller kitchens. Be sure to puree in a tall pot in the kitchen sink to reduce splatter (and wear an apron!).

Chef's tip on yield: My most recent batch of roasted tomato sauce yielded 3 beautiful quarts. At other times, the yield has been 2 quarts. Maybe the tomatoes were more or less juicy, or maybe I reduced it farther in roasting. Either way, the sauce is fantastic and thick after pureeing.

Pureed tomato sauce in a food processor workbowl ready to enjoy.

Recipe Tips and Tricks

Use one large roasting pan (like you use for a turkey) for a half batch or two large roasting pans for a full batch. For a full batch with one roasting pan, split this recipe into two batches. If you have double ovens or one really large oven, you might be able to do two pans at once with two roasting pans. If you only have one roasting pan, try borrowing a second from a friend.

Another option is using a big electric roaster like you might do a turkey in. Electric roasters are great tools and I've used them for other recipes but not for roasted tomato sauce. You'll have to experiment with timing.

Don't use disposable, uncoated aluminum pans. The acidity in tomatoes reacts with the aluminum with the possibility of leaving an unpleasant metallic taste.

While the long terms effects of aluminum leaching into foods it not fully known (there are conflicting reports), acidic foods like tomatoes are better off in stainless steel or anodized aluminum. Anodized aluminum roasting pans work because the manufacturing process hardens the metal making it non-reactive.

Read Tip: Willie says "I've been making this for a few years now - the best marinara sauce EVER! ? I use two stainless steel cookie sheets (don't have 2 roasting pans) and switch top and bottom, half way thru cooking". See here entire comment below.

Serving and Storing Suggestions

Serve over your favorite pasta noodle. It's a good basic spaghetti sauce, or for penne or rotini (corkscrew).
For a lower carb dinner, serve over zucchini noodles.
It makes a terrific pizza sauce!
Roasted tomato sauce is also terrific with my ricotta and kale stuffed shells recipe.
Serve as a dipping sauce with a grilled cheese sandwich. Oh, it's so good.

Finished tomato sauce in glass jars and silicone molds for freezing.

How Do I Store Roasted Tomato Sauce?

Roasted tomato sauce will keep in the refrigerator for 5 days in an airtight container, or freezer for up to 6 months. I've used glass jars (like a mason jar or a ball jar) and these portioned silicone freezing cubes.

Store roasted tomato sauce in them or when the sauce is frozen solid, pop the cubes out and store in freezer-safe zip bags, labeled and dated.

When you fill jars, don't fill them all of the way to the top. Leave a little head space for expansion.

To thaw frozen sauce, place in the refrigerator overnight, pour into a pan over medium heat with a lid on low heat. On of my favorite things to label jars with is these removable labels. They work great.

Roasted Tomato Sauce Canning Notes

I used to can this sauce with a pressure canner so it was pantry stable. Now I just freeze the finished sauce.

Low-acid foods such as tomato sauce should optimally be processed using a pressure canner, not a water bath. Only a pressure canner can reach the 240 degrees necessary to safely process low-acid foods (a ph value greater than 4.6).

For instructions on preparing canned tomatoes, check out this article from Simply Canning.

A jar of rich red, chunky roasted tomato sauce without a lid and red ripe tomatoes.

Recipe FAQs

Which type of tomatoes are best for roasting?

Meatier tomatoes are best for making a roasted tomato sauce. Buy either Roma tomatoes or plum tomatoes, but you can use any variety of tomatoes depending on availability and personal preference. I often use heirloom tomatoes.

If the tomatoes have lots of seeds, squeeze or slice some of them out after halving or quartering. A combination of tomatoes make for good flavor. If you want a really red sauce, use all red tomatoes, or mix in colors for fun and flavor.

Do I need to peel the tomatoes before roasting them?

No need to peel tomatoes before roasting as the skins soften during roasting and add nice texture to the finished sauce. Plus, there is good nutrition in those skins, so I recommend not peeling. It's definitely a time saver too. For a smoother roasted tomato sauce, puree longer in a food processor or blender.

What herbs and spices work well in roasted tomato sauce?

Traditional herbs for roasted tomato sauce include basil, oregano, thyme, rosemary, Italian parsley, and bay leaf. Soft leaf herbs blend into the finished sauce easily when pureeing. Herbs such as bay leaf must be removed, as you do not want to eat them. Rosemary, if chopped, will blend in, or use sprigs then remove after roasting.

More Recipes With Tomatoes

Here are more recipe for you using tomatoes, from oven roasted cherry tomatoes to an easy marinara, bolognese, and mushroom sauce.

⭐️Did You Make This Recipe?

If you make this roasted tomato sauce recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

Recipe originally published in September 19, 2011.

📖 Recipe

Tropical Mango Pineapple Smoothie

08/17/2024 by Sally Cameron Leave a Comment

Refreshing on a hot day, enjoy tropical flavors with this mango pineapple smoothie, bursting with the vibrant flavors of ripe mango, pineapple, and lime juice. Skip the fast food version that's loaded with sugar and make this healthier alternative at home in minutes. Naturally sweetened with whole fruit, it's also packed with protein from Greek yogurt and fiber, making it a great way to start the day.

Ever order a McDonald's mango pineapple smoothie? Just reading the nutrition label could send you into sugar shock. It's the kind of smoothie that gives smoothies a bad name. A medium mango pineapple smoothie at the golden arches has a whopping 57 grams of sugar (14 teaspoons) and almost no protein (3 grams). Let's fix that right now so you can enjoy this tropical smoothie at home.

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Why You'll Like This Recipe

Make it in minutes or make it ahead for a grab-and-go breakfast.
High in protein and fiber, a healthy mango pineapple smoothie recipe.
Use frozen fruit or fresh fruit.
Way less sugar than a fast food mango pineapple smoothie.

If you love mango in smoothies, try this bright green smoothie with mango and spinach. Sounds crazy but it's terrific and a beautiful color.

Recipe Ingredients

Two glasses of bright golden mango pineapple smoothies with lime and pineapple wedges.

While this smoothie is a tropical delight, it is still a higher sugar smoothie. Be careful how much fruit you add. If you eat low carb or watch your sugar intake, keep this smoothie recipe as a treat, not an everyday smoothie.

Milk: Coconut milk adds more of a tropical touch, but almond milk, hemp seed milk, dairy milk, or cashew milk all work.
Yogurt: Buy unflavored plain Greek yogurt for the best protein.
Protein powder: Use your preferred. I generally use whey protein.
Mango: Fresh mango or frozen mango. Frozen mango chunks make it frosty and thicker.
Pineapple: Use fresh pineapple or frozen pineapple.
Lime: A little fresh lime juice lifts the flavor and tempers the sweetness.
Turmeric: Just a little adds golden color (optional), plus it's good for you.
Vanilla: What's more tropical than vanilla? Add a little vanilla extract or vanilla paste, if you are not using vanilla protein powder.

For lower sugar smoothies, try berry smoothies and check out my smoothies recipe index page.

Chef's tip: One tropical fruit I skip in a mango pineapple smoothie is banana. Often used in smoothie recipes to make them creamy, this smoothie recipe doesn't need more sugar, as it gets nice creaminess from the yogurt. Can you add banana? Yes, fresh banana or frozen banana. I don't think it is needed, but it's up to you.

Substitutions and Variations

It might sound crazy but a little mild curry powder is nice!
Swap lemon juice for lime juice.
Use either all protein powder or all yogurt to meet your protein needs.
For more fiber and protein, add a tablespoon of ground flax seed.
If you want it sweeter, try a little maple syrup, honey, or monk fruit (for no added sugar).
Try coconut water for your liquid, but read the labels for added sugar.
Add a vanilla extract, ground vanilla, or use vanilla protein powder.

Fresh pineapple mango salsa is terrific with chicken, fish, shrimp, and many other dishes. It's brightly flavored and delicious if you've never made it.

Chef's tip: What NOT to use in a pineapple mango smoothie? Skip any mango puree concentrate, pineapple puree, pineapple juice, fruit juice concentrate, or orange juice concentrate. Why? They are pure sugar as the fiber is gone, and they really spike your blood sugar. Use whole fruit that still has the fiber and you'll do much better.

Another good combination with pineapple is frozen cucumber. Sounds crazy but it's really refreshing! Look at my cucumber smoothie post for how to cut up and freeze the cucumber.

Smoothie Instructions

A blender container with ingredients for a smoothie.

A pureed mango smoothie in a blender ready for pouring.

Any blender will do but a high-speed blender purees better and works faster.

To the blender container add the milk first, then the yogurt, fruit, protein powder, lime juice, and turmeric (if using). Blend away, start low to grind up the fruit, then turn it up to high to puree.

Serving Suggestions

A bright yellow mango pineapple smoothie with pineapple and lime garnish.

Serve right away or soon after blending. Keep it refrigerated if you are not drinking it right away, or in an insulated thermos if on the go.

You can make a mango pineapple smoothie the night ahead of time and shake well to re-blend in the morning or after a workout. They are a great quick breakfast.

For another classic smoothie, try this strawberry banana smoothie with yogurt.

Recipe FAQs

Can I prepare a mango pineapple smoothie in advance?

It's best enjoyed fresh, but you can prepare it in advance and store it in an airtight container in the refrigerator for up to 24 hours. Shake, stir, or re-blend before drinking.

How can I make a protein-rich mango pineapple smoothie?

To increase the protein, try adding protein powder, Greek yogurt, silken tofu, or a handful of nuts and seeds (hemp seeds, chia seeds) to increase the protein level. Use a combination of options to round out your protein needs. One more tip, compare milk protein levels and try a higher protein option such as homemade hemp seed milk.

Is it necessary to add sweeteners like honey or sugar?

No, sweeteners are not needed in a smoothie including tropical fruit as they are naturally higher in sugar. If you feel you need it sweeter, use an alternative sweetener without sugar such as monk fruit.

Do I need a high-powered blender to make a mango pineapple smoothie?

You can make a smoothie with almost any blender. A high-powered blender creates a smoother texture, but a regular blender or personal blender also work. You might need to blend longer or add a little more liquid to achieve the desired consistency.

More Healthy Fruity Smoothies

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If you make this mango pineapple smoothie, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you.

📖 Recipe

5-Minute Cherry Smoothie Recipe

06/28/2024 by Sally Cameron 1 Comment

Got 5 minutes for a quick breakfast that's healthy? Whip up this creamy cherry smoothie. Use fresh or frozen cherries, either sweet cherries or tart cherries. Cherry season is fleeting so take advantage of the season while you can and enjoy this cherry smoothie. Prep them ahead if needed, they hold well in the refrigerator.

Two glasses or bright pink cherry smoothie with dark cherries in the background.

You know it's summer when cherries show up at the market. Beyond using cherries for fabulous desserts like this easy cherry cake, a cherry smoothie is one of my favorite ways to enjoy cherries. While fresh cherries are the essence of summer, frozen cherries work year round for this terrific smoothie.

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Why You'll Like This Recipe

Use fresh or frozen cherries.
Works with tart cherries or sweet cherries.
A simple smoothie recipe but customizable with great add-in options.
High protein with Greek yogurt (if you do dairy).

Recipe Ingredients

Simple ingredients for a cherry smoothie in glass bowls.

Milk: I use homemade unsweetened almond milk but use your milk of choice.
Cherries: Both tart cherries and sweet dark cherries make a great smoothie, as well as both fresh and frozen.
Yogurt: I recommend buying plain Greek yogurt for the thick creaminess and high protein that is adds to a cherry smoothie.
Banana: Fresh banana or frozen banana are good. Frozen makes a thicker, colder smoothie.
Flavoring: Just a little almond extract really adds complimentary flavor to the cherries, or use vanilla extract for a cherry vanilla smoothie.
Sweetening: Choose a mild honey for sweetness. How much you use will depend on the natural sweetness of the cherries. Also try maple syrup, but it has a definite taste.

Chef's cherry tip: Fresh cherries or frozen cherries? I've used purchased frozen cherries, fresh pitted cherries, and fresh cherries that I pitted then froze for this cherry smoothie. They all work but my first choice is the fresh pitted then frozen cherries. Yes, it's a bit of work to pit and freeze your own fresh cherries but I find the flavor the best. Outside of cherry season, I'll go through my frozen stash and then use store-frozen cherries if available.

Ways to Customize a Cherry Smoothie

Want a healthy cherry smoothie recipe? Try some of these substitutions and variations.

Milk variations: try homemade coconut milk, cashew milk, dairy milk, hemp seed milk, or oat milk, (each will change the flavor a little).
Make it a vegan cherry smoothie with non-dairy milk and yogurt.
Add protein powder for higher protein, either whey, almond, egg white, or a plant-based blend.
For a black forest chocolate cherry smoothie add cocoa powder or use chocolate protein powder.
For no-added sugar, use a monk fruit honey or simple syrup for sweetening.
Skip the sweetening and instead use a vanilla Greek yogurt.
For a boost of healthy fats, add a tablespoon of almond butter, peanut butter, cashew butter, coconut butter, or even MCT oil.
For added fiber and protein add 1-2 tablespoons of flaxseed meal.
One thing I add to my smoothies everyday is a supplement called creatine. It helps with building muscle, staying strong, and improving cognition and memory. Here's a great article on creatine. It's not just for body builders or men.
One more add-in worth mentioning is tart cherry powder. Known to be great for joints, muscle soreness, and post workout recovery. Plus it tastes great in smoothies.

Be sure the check out my Ultimate Guide to Making Healthy Smoothies!

Smoothie Instructions

Making smoothies is best with a high-speed blender.

Cherries, banana, and milk in a blender container. — **Step 1: Add milk to the blender first, then protein powder if using. Next add the cherries, bananas, sweetener, and extract.**

A pink and bubbly blended cherry smoothie in a blender container. — **Step 2: Start blender on slow speed to start grinding the fruit together, then power up to high and blend until smooth as desired.**

How to Store Cherries

Cherries like things cool and dry, making moisture is the enemy of cherries. I wash mine as soon as I get home with this produce wash, then allow them to dry completely on a clean kitchen towel. Do not put them away unless they are dry or you run the risk of moldy cherries.

When cherries are totally dry, place them in a storage container with a layer of paper towels at the bottom to minimize condensation or moisture.

They will last 3-4 days in the refrigerator. Beyond that, freeze extra cherries.

Chef's tip on cherries: How can you tell tart cherries (sour cherries) from sweet cherries? By the color. Tart cherries are bright red while sweet cherries are the dark red ones. Read here about the health benefits of cherries.

How to Freeze Cherries

Pitted frozen whole dark red cherries on a sheet tray. — **Step 1: Pit and freeze whole cherries on a rimmed sheet tray until firm.**

Bagged dark red cherries frozen for storage. — **Step 2: Store frozen cherries in freezer safe containers or zip bags.**

To freeze cherries, wash and dry first, then pit them with a cherry pitter tool and lay them in a single layer on a plastic or parchment line rimmed baking sheet tray that will fit in your freezer (I use quarter sheet size). Freeze for several hours until firm, then store them in a freezer safe container.

Frozen cherries are best up to 6 months but can last up to a year properly frozen and stored. So while it's cherry season, freeze as many as you can for the months ahead.

Here's another beautiful fruit smoothie and my other go-to recipe, this raspberry smoothie.

Top down shot of a deep pink cherry smoothie in a tall glass with banana and a cherry.

Serving Suggestions

Enjoy a cherry smoothie right out of the blender or make it the night ahead and store it in an airtight container like a wide mouth ball jar with tight fitting lid. Refrigerate for a great grab-and-go breakfast or workout refuel.

Recipe FAQs

How do I pit cherries for a smoothie?

The best way to pit cherries for a smoothie or any other recipe is with an inexpensive tool called a cherry pitter. Find them online and where cooking tools are sold. Without a cherry pitter you can use a paring knife, but it's slower and messier.

How can I make my cherry smoothie creamier?

For a creamy cherry smoothie, add yogurt. Use Greek yogurt as it is thicker than regular yogurt. Banana adds creaminess to smoothies, either fresh or frozen. Another creamy add-in is your favorite nut butter.

How do I make a cherry smoothie thicker?

To make a thicker smoothie, try freezing your fruit if it's fresh. Add Greek yogurt or ground flaxseed, which also adds fiber and fat. If the smoothie does not have banana, it's a great thickener for a smoothie. Lastly, add a few ice cubes.

More Smoothie Recipes

Smoothies have been my go-to breakfast and post-workout preference for more than 25 years! For more healthy smoothie recipes, try the links below and check out the smoothie recipe page where I am adding more smoothie recipes.

⭐️Did You Make This Recipe?

If you make this cherry smoothie, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Cherry Smoothie

Sally Cameron

Bright pink, sweet and smooth, grab some cherries while they are in season and enjoy this cherry smoothie!

5 from 1 vote

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Prep Time 5

Cook Time 0

Total Time 5

Course Breakfast, smoothie

Cuisine American

Servings

Calories 403 kcal

Equipment

▢
blender

Ingredients

▢ ½ cup unsweetened almond milk or your favorite milk
▢ 1 cup pitted cherries, fresh or frozen about 5 ounces or 13-14 cherries
▢ 2 teaspoons honey or other sweetener, optional
▢ 1 small banana fresh or frozen
▢ ¾ cup plain greek yogurt 5 ounces
▢ ½ teaspoon almond extract or vanilla extract optional

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Instructions

Add milk to blender first, then yogurt, fruit, honey, and extract if using. Start low to grind the fruit together then increase speed and puree to desired consistency.
Enjoy cherry smoothie right out of the blender or make it ahead and refrigerate for later enjoyment or overnight for a grab-and-go breakfast or post-workout refuel.

Notes

How to Customize a Cherry Smoothie

Milk variations: try homemade coconut milk, cashew milk, dairy milk, hemp seed milk, or oat milk, (each will change the flavor a little).

Make it vegan with non-dairy milk and yogurt.

Add protein powder for higher protein, either whey, almond, egg white, or a plant-based blend.

For a black forest chocolate cherry smoothie add cocoa powder or use chocolate protein powder.

For reduced sugar, use a monk fruit honey or simple syrup for sweetening.

Skip the sweetening and instead use a vanilla yogurt.

For a boost of healthy fats, add a tablespoon of almond butter, peanut butter, coconut butter, or even MCT oil.

Nutrition

Calories: 403kcalCarbohydrates: 60gProtein: 21gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 7mgSodium: 216mgPotassium: 999mgFiber: 8gSugar: 42gVitamin A: 161IUVitamin C: 19mgCalcium: 387mgIron: 1mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Raspberry Smoothie (High Protein & Easy)

04/01/2024 by Sally Cameron 2 Comments

This delicious raspberry smoothie is one of my favorite, go-to smoothie recipes. Why? It's a super simple smoothie and I am crazy about raspberries! If you are too, you're going to love this smoothie using frozen raspberries. Perfect for busy mornings when you have little time and still want to eat healthy. Blend one up today or make it the night ahead.

A beautiful pink raspberry smoothie in a small glass with a bowl of raspberries.

I've been drinking and creating smoothie recipes for more than 25 years, and here's a simple favorite, my raspberry smoothie. It's easy to keep the ingredients on hand for whenever you need them. Plus, there are lots of ways to vary it to meet your personal needs.

Why You'll Love This Raspberry Smoothie

Quick and easy raspberry smoothie recipe.
Just a few simple ingredients.
Healthy for breakfast, afternoon snack, or a post-workout re-fuel.
Satisfy a sweet tooth in a healthy way.

If you love raspberries, try grilled shrimp salad with raspberry vinaigrette, and for a terrific mocktail, try this raspberry shrub recipe, it's refreshing and no alcohol.

Smoothie Ingredients

Keeping the ingredients simple allows the flavor of the raspberries to shine through for a delicious smoothie.

Ingredients for a raspberry smoothie in glass bowls.

Raspberries: Frozen raspberries are easiest for smoothies, but use fresh berries if you prefer, or use them for garnish if desired. Frozen is easy to keep on hand and usually less expensive than fresh.
Milk: For a non-dairy milk smoothie use unsweetened almond milk, hemp milk, cashew milk, oat milk, organic soy milk, or use dairy milk if preferred. All will add their own little flavor differences.
Sweetener: I use monk fruit for no added sugar, but mild honey or simple syrup work as well. Try this monk fruit simple syrup for no sugar added, maple syrup or monk fruit no-sugar maple syrup. Sweetener is optional, just enjoy it with the natural sweetness.
Banana: Use frozen banana for a frostier smoothie or fresh banana. Half of a banana will do. A barely yellow banana has less sugar. An overripe banana is higher in sugar and have a stronger taste that can overpower the flavor of the raspberry.
Protein powder: Add a scoop of protein powder (or mored depending on your brand and how much protein you need). This is what we use for whey protein, or for plant-based, try this almond protein powder or this for a good vegan protein blend. Use either plain or vanilla protein powder.

Please see the recipe card for measurements.

Substitutions and Variations

For healthy fats, add a tablespoon of MCT oil, coconut butter, peanut butter, or nut butter, or use a few tablespoons of full-fat coconut milk.
Add a little vanilla extract.
Use a raspberry fruit blend with other berries.
Don't want to use protein powder? Try plain Greek yogurt, vanilla Greek yogurt, or even plain cottage cheese.
Alternate raspberries with another fresh fruit such as blackberries, blueberries, strawberries, plums or peaches.
Make a raspberry coconut smoothie using homemade coconut milk. It's creamy and delicious.
Use a power add-in such as pomegranate powder or tart cherry powder for an extra nutritional boost.

How to Make a Raspberry Smoothie

Use a high-powered blender for the best results and the creamiest texture.

A bright pink raspberry smoothie in the blender.

Add the milk to the blender first, then add the rest of your ingredients and blend until smooth.

Chef's smoothie tip: This is a pretty thick smoothie. If you want it thinner, add more milk. If you want to make smoothie bowls, try using less milk for an even thicker smoothie.

A bright pink berry smoothie with fresh raspberries inside the glass.

Serving Suggestions

Serve raspberry smoothie right out of the blender or make it ahead, place it in an airtight container with a tight fitting lid and refrigerate. Great for grab-and-go mornings.

For another terrific, fruity pink smoothie make this cherry smoothie with fresh or frozen cherries.

Chef's tip on temperature: If you want it colder for warm summer days, add a few ice cubes to the blender for a frosty texture. If you want it not so cold for a wintery day, use fresh raspberries or thawed frozen raspberries and fresh banana.

More Healthy Smoothie Recipes

Smoothies are easy to make in so many delicious and healthy ways. Try one of these other smoothie recipes to mix up your morning or check out the smoothie recipe index where I am adding more smoothie recipes.

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📖 Recipe

Raspberry Smoothie

Sally Cameron

Sweet, creamy, and a terrific healthy way to start your day. Make it in a minute!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 0

Total Time 5

Course Beverage, Breakfast, smoothie

Cuisine American

Servings 16 ounce or 2 8-ounce

Calories 278 kcal