Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Mosaic Salad
• Greek Mosaic Salad Recipe Ingredients
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Have you seen mosaic salads? They’re so pretty! So far I’ve seen melon mosaic salad (or “Tetris salad”) like this, this and this, and that presentation is just *chefskiss* perfect. Love.

I knew I wanted to bring that mosaic concept to a different type of salad. I originally wanted to do something that was fall-inspired, like apple, pear, and cheddar (and that’s still swirling in my brain), but when I was eating a Greek salad at a restaurant recently, it all clicked for me. The ingredients in horiatiki-style Greek salad would be PERFECT arranged mosaic-style!

So I got to work, settling pretty quickly on cherry tomatoes nestled into squares secured by feta, cucumber, and green bell pepper squares.

Then I scattered on some Kalamata olives, red onions, fresh herbs, and a simple oregano olive oil dressing. Gah, love at first sight (and then more love at first bite!)

Why You’ll Love Greek Mosaic Salad

• Crowd-pleaser: There’s no way this mosaic Greek salad won’t impress!
• Unique spin on a classic horiatiki-style Greek salad: Horiatiki Greek Salad is made simply with veggies and a straightforward dressing; no lettuce involved. It’s the perfect style of salad for the mosaic treatment!
• Surprisingly easy: This Greek salad isn’t just easy to put together, it’s really not fussy. No need to be precious about it and get the squares exact; it’s going to look amazing no matter what!

Greek Mosaic Salad Recipe Ingredients

• Red onion – You won’t need much onion; just enough to thinly slice and arrange over the top. I like to soak the onion in ice water to help mellow it out.
• Cucumber – I use one large English cucumber for this mosaic Greek salad. You can use different types of cucumber if you prefer, just make sure it’s large enough to cut into cubes.
• Green bell pepper – One large one with flat, even sides if you can find it.
• Feta cheese – You’ll want a block of solid feta. Blot it with a paper towel to help sop up some of the moisture.
• Cherry tomatoes – Try to find some cherry tomatoes that are smaller in size, or you can cut them in half.
• Kalamata olives – Just a few, halved and scattered across the top.
• Dressing – Just olive oil, red wine vinegar, dried oregano, and kosher salt.
• Fresh oregano and/or or mint leaves – Arrange on top to make it extra pretty.
• Bonus: I don’t have these in pics or ingredients but a few capers scattered along the top will never hurt!

Tips for Success

• Cut everything into roughly the same size cubes. I go for about 3/4-inch.
• To prep ahead, cut up your feta and veggies then store them separately in an airtight container in the fridge (bell pepper and onion can flavor the other ingredients if stored together). Assemble right before serving.

I hope you love this fun spin on Greek salad! It’s one of my favorite recipes I’ve created lately. I’ve always loved a horiatiki Greek salad, and I think the mosaic presentation brings it to the next level!

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Greek Mosaic Salad Recipe

Sweet cherry tomatoes are nestled in between squares of cool cucumbers, crisp green bell peppers, and creamy feta cheese. Drizzle with a simple red wine viniagrette, top with red onion, Kalamata olives, and fresh herbs and dazzle your guests!

Keyword greek mosaic salad, horiatiki greek salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 209kcal

Author Kare

Ingredients

• 1/4 small red onion, thinly sliced soaked in ice water for 15 minutes
• 1 English cucumber
• 1/2 large green bell pepper
• 4 ounces feta cheese in block form; drained
• 1 cup small cherry tomatoes if large, you can cut them in half
• 10-12 kalamata olives halved
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon kosher salt
• 10-15 fresh oregano or mint leaves optional

Instructions

Soak the onions

• Thinly slice the onion and place it in bowl. Submerge it in ice water. Let it soak for 15 minutes. (This helps mellow out the flavor and makes them nice and crisp.)

Cut the veggies & feta

• Meanwhile, cut the four sides off of the cucumber to square it off, leaving some green peel on the corners for color. Cut into roughly 3/4-inch cubes.
• Cut the sides off of the green pepper, as large as possible. Square the edges then cut each piece into 3/4-inch wide squares.
• Cut the feta into approximately 3/4-inch squares.

Arrange the salad

• On a large rimmed platter, arrange the cucumber, feta, and bell peppers, leaving room for a cherry tomato here and there.
• Plop the cherry tomatoes into the blank spaces.

Top with onion and olives

• Drain the red onion slices and arrange over the top. Scatter the Kalamata olive halves over the top, too.

Add the dressing

• In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and 1/4 teaspoon kosher salt. Drizzle dressing over the top of the salad.

Garnish

• Sprinkle with a pinch of coarse salt. Decorate with fresh oregano or fresh mint if desired.
• To serve, use a flat server or large serving spoon and scoop salad pieces onto a plate or into bowls.

Notes

Serves 4 as a side or 2 as a main dish.

To store leftovers, wrap the platter tightly with plastic wrap and refrigerate for up to 3 days. I’ve also simply moved the ingredients into a storage bowl for easier storing (even if the mosaic presentation is lost!)

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 559mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 173mg | Iron: 1mg

The post Greek Mosaic Salad appeared first on Kitchen Treaty.

Plus, basil seeds are SO good for you! They are considered prebiotics, full of fiber and so many other nutrients.

Also known as a sabja seeds, sweet basil seeds are common in India and some places in Asia, but they’re becoming more well known in the US because of their powerhouse health benefits.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Basil Seed Drink
• Ingredients
• How to Make This Lemon Basil Seed Drink
• Tips for Success
• More Basil Seed & Chia Seed Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve recently discovered basil seeds as an alternative to chia seeds, and now enjoy both regularly. I recently shared a basil seed pudding recipe that I’m obsessed with, but today I thought I’d share this basil seed drink.

I’m sure you’ve heard of drinking hydrated chia seeds with lemon water first thing in the morning. This lemon Basil Seed Drink is similar; except it’s got a bit of sweetener and is actually a version of a drink very popular in India and some parts of Asia.

Why You’ll Love This Basil Seed Drink

• It tastes great: This sweet, lemony drink is like a light lemonade with chewy little boba-like bits.
• Filling: Due to the chewy hydrated basil seeds, this drink actually feels kind of like a light snack!
• Nutritious: Basil seeds have fiber, protein, Omega 3s and more. This Basil See Drink is a great way to sneak some nutrition into your day! (source)
• Excellent for warm days: Basil seeds are widely considered a natural body coolant, as described in this recipe for Gond Katira with rose syrup, pistachios, and milk (which I am super intrigued by!)

Ingredients

• Basil seeds – The seeds of the sweet basil plant, also known as sabja seeds or tukmaria seeds. An American brand, ZenBasil, has brought USDA certified basil seeds to North America. I buy them off of Amazon (affiliate link).
• Water
• Lemon juice – You’ll need about 2 tablespoons, which one lemon should easily provide.
• Sugar – Traditional basil seed drinks do tend to have sugar, which helps make it more palatable and lemonade-like. If you prefer another sweetener such as honey or agave, feel free! It’s easy to swap. Sugar substitutes work well too, or if you simply want a sub for your lemon chia seed water, you can skip the sugar altogether.
• Ice
• Mint leaves – Totally optional but they look pretty and add to the refreshing vibes.

How to Make This Lemon Basil Seed Drink

1. First, you’ll need to hydrate the basil seeds. Mix the basil seeds and some of the water together in a small bowl and let them sit for a few minutes until they’ve developed a gelatinous outer layer.
2. Add the lemon juice, sugar, and remaining water to a tall glass.
3. Stir for a minute or so, until the sugar has dissolved.
4. Add the hydrated basil seeds.
5. Add the ice, stir, and serve.

Tips for Success

• Hydrate your basil seeds in room-temp water. They’ll plump up faster.
• The basil seeds will sink to the bottom as your basil seed drink sits. Just give it a quick stir before you drink.

I hope you love this lemon basil seed drink as much as we’ve been enjoying it! It’s hydrating, refreshing, delicious, and full of nutrients.

More Basil Seed & Chia Seed Recipes

• Basil Seed Pudding
• Chai Latte Basil Seed Pudding
• Coconut Chocolate Chia Seed Pudding
• Chocolate Chip Chia Pancakes
• Pumpkin Chia Pancakes
• Chia Seed Jam

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Lemon Basil Seed Drink

This hydrating, fiber-rich drink is super refreshing! With super-powered basil seeds, it's a great way to kickstart your day or power you through a groggy afternoon.

Keyword basil seed drink, basil seeds drink, sabja seeds drink

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 55kcal

Author Kare

Ingredients

• 1 teaspoon basil seeds
• 1/3 + 2/3 cup water divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon granulated sugar
• 3-4 mint leaves optional
• 1 cup ice

Instructions

Hydrate (or "Bloom") the Basil Seeds

• In a small bowl, mix together the basil seeds and 1/3 cup water. Let sit for 5-10 minutes until the basil seeds have absorbed some of the water, developing a transparent, gelatinous outer layer.

Mix Together the Lemon, Sugar, Mint (if using) and Remaining Water

• In a large glass, mix together the remaining 2/3 cup water, lemon juice, sugar, and mint leaves (if using). Stir for a minute or two until the sugar has dissolved.

Add Hydrated Basil Seeds and Ice

• Stir in the hydrated basil seeds and fill the cup the rest of the way with ice. Give it a stir and serve.

Nutrition

Serving: 1g | Calories: 55kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Sodium: 25mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 129IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 0.2mg

The post Lemon Basil Seed Drink appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• How to Make Blueberry Sauce
• What to Serve with Blueberry Sauce
• Tips for Success
• More Blueberry Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

June 3, 2010 – We’re getting married on a blueberry farm. This weekend. This WEEKEND! Gosh, this thing came fast. Seems like Christmas Eve was just yesterday… the day my guy got down on one knee and popped the question. I didn’t say yes, though. I said “of course!”

Gotta say, I’m psyched the day is here. Yes, yes, I am definitely just ready to get it done with and get on with our lives. But I’m also just dang excited for all the festivities (and the honeymoon!) Plus, I get to marry the most wonderful guy. Bring it on.

So I thought it was appropriate this week to share this recipe for Blueberry Sauce. Not only because there are blueberries involved, but also because we’re going to be serving this sauce over cheesecake for dessert at our reception. (Post-wedding update: It was a huge hit!)

Ingredients

• Blueberries – I’ve only made this blueberry sauce recipe with fresh blueberries, but I’d imagine frozen blueberries will work, too.
• Sugar – I’ve found 2/3 cup sugar to be the sweet spot but like all berries, blueberries can vary in sweetness, so you may want to add more sugar at the end of the recipe once you taste your cooked blueberry sauce.
• Lemon juice & zest – Both zest and juice add a tart, acidic note that really highlights the flavor of the blueberries.
• Water – To help the blueberries cook down.
• Vanilla extract – I like to add a touch of pure vanilla extract to round out the flavors of the blueberry sauce. I think it really adds something special, but if you’re not sure, feel free to leave it out.

How to Make Blueberry Sauce

1. First you’ll want to rinse your blueberries, making sure they’re nice and clean. Pick through them, getting rid of any shriveled or bad berries and any remaining stems.
2. Next, you’ll add the blueberries to a medium saucepan. Add the sugar, lemon juice and zest, and water.
3. Turn the heat to medium-high. Stir occasionally until the ingredients come to a boil.
4. Reduce the heat and simmer until the sauce thickens, roughly for about 15 – 20 minutes.
5. Remove the blueberry sauce from the heat, then stir in the vanilla. Taste your homemade blueberry sauce and add more sugar if desired (depending on the blueberries and the amount of lemon juice, you may more sugar to balance it out). 
6. Serve warm or cold.

What to Serve with Blueberry Sauce

• Spoon it over cheesecake
• Serve it with buttery classic French toast
• Pour it over fluffy banana pancakes (or really any pancakes!)
• This blueberry sauce recipe is SO good over vanilla ice cream.

Tips for Success

• Blueberry sauce will last in the fridge for around a week. Just keep it in an airtight container.
• To freeze it, cool to room temp then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge.

I hope this blueberry sauce recipe is as much of a fave summer recipe for you as it is for us! We make this one yearly with blueberries we’ve picked from our local blueberry farm. Nothing better in the summer!

More Blueberry Recipes

Got blueberries?! Try one of these fresh blueberry recipes.

• Blueberry Lemonade
• Blueberry Milkshake
• Blueberry Lemon Cheesecake Bars
• Blueberry Muffins
• Blueberry French Toast Bake

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Blueberry Sauce Recipe

Blueberries, lemon juice, and lemon zest simmer on the stove until thick, delicious, and just right. Perfect over cheesecake, ice cream, pancakes, and more.

Keyword blueberry sauce, blueberry sauce recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 cups

Calories 394kcal

Author Kare

Ingredients

• 2 cups blueberries 1 pint or about 3/4 pound
• 2/3 cup sugar
• Zest and juice from one medium lemon about 1 tablespoon of zest and 2 tablespoons of lemon juice
• 1/3 cup water
• 1/2 teaspoon vanilla

Instructions

• Rinse and pick through the blueberries, discarding any bad berries and stems.
• Pour blueberries in a medium saucepan and stir in the sugar, lemon zest and juice, and water.
• Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
• Turn heat down to medium-low, and simmer for about 15 – 20 minutes, until the mixture thickens.
• Remove from heat and stir in the vanilla. Taste and add more sugar if desired (depending on the blueberries and the amount of lemon juice, you may need a touch more sugar to balance it out).
• Serve warm or cold over cheesecake, ice cream, pancakes, french toast, waffles, or whatever else you dream up. Keeps in the refrigerator, sealed airtight, for several days.

Notes

Storage:

• Blueberry sauce will last in the fridge for around a week. Just keep it in an airtight container.
• To freeze it, cool to room temp then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition

Calories: 394kcal | Carbohydrates: 101g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 185mg | Fiber: 6g | Sugar: 90g | Vitamin A: 128IU | Vitamin C: 23mg | Calcium: 16mg | Iron: 1mg

Originally posted June 3, 2010. Updates made July 3, 2025.

The post Blueberry Sauce Recipe appeared first on Kitchen Treaty.

This version is super easy to make, with a short list of ingredients and no need to turn on the stovetop. It tastes sweet, tart, and full of strawberry flavor, plus the beautiful pink hue is unmatched!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Strawberry Lemonade Recipe
• Ingredient Details
• How to Make Strawberry Lemonade
• Tips for Success
• More Lemonade Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Many years ago, I created a couple of lemonade by the glass recipes. My single serving lemonade and single serving strawberry lemonade recipes have been two recipes I’ve turned to time and time again for quick, simple, small-batch lemonade.

But sometimes you need more than just one glass of lemonade. Sometimes, you need a whole refreshing delicious pitcher! Whether you’re serving strawberry lemonade to a crowd or just plan to do a LOT of summertime sipping, this strawberry lemonade recipe has you covered.

Why You’ll Love This Strawberry Lemonade Recipe

• It’s fast! Many lemonade recipes call for making a simple syrup, which means boiling water and sugar together. Which makes a delicious lemonade, don’t get me wrong! But I’ve found that stirring the sugar with some hot water achieves the same thing, which is to dissolve the sugar. And if I can avoid turning on the stovetop, especially during the summer, I’m going to avoid it!
• It’s delicious! Seriously, the taste of fresh strawberries in tart ice cold lemonade can’t be beat.
• It’s kid friendly! Listen, I know lemonade has a ton of sugar, but I also consider the nutrients in fresh lemon juice + strawberries a win. When you have pickier eaters in the house, you take what you can get!

Ingredient Details

• Strawberries – You’ll need around a pound of fresh strawberries, hulled and halved. Note that I have not yet tested this recipe with frozen strawberries, but I suspect it will work just fine. You’ll just want to thaw them first.
• Sugar – Plain old granulated sugar. Feel free to swap in honey if you like; I’d start with about 1/2 cup and go from there.
• Water – You’ll start with some hot water to get the sugar dissolved, then add cold water.
• Lemon juice – You need a lot of it, 1 1/2 cups! I find 10-12 large lemons are adequate.
• Ice – For serving.

Tips for Success

• Stir stir stir! Once you add the hot water to the strawberry and sugar mix, stir it well to dissolve the rest of the sugar.
• Be willing to adjust to perfection. A lot can depend on the sweetness of your strawberries. Sometimes it will taste a tad sweet, other times, the opposite. Add more lemon juice or more sugar until it’s to your taste.

I hope you love this crowd-pleasing, super easy Strawberry Lemonade recipe as much as we do! It’s fun to make and is so super refreshing on a hot summer day.

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Easy Strawberry Lemonade Recipe

In my opinion this is the easiest, fastest, and most delicious way to make strawberry lemonade. No boiling, no simple syrup, just fresh strawberries and fresh-squeezed lemon juice + water and ice, all sweetened to perfection.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 118kcal

Author Kare

Ingredients

• 2 cups strawberries 16 ounces or 1 pound
• 1 cup granulated sugar
• 2 cups hot water
• 1 1/2 cups freshly squeezed lemon juice from 10-12 large lemons
• 6 cups cold water
• ice to taste

Instructions

• Wash and hull the strawberries. Cut them in half if they're large and add them to a a large heat-proof bowl. Pour the sugar over the top. Use a potato masher to mask the strawberries and the sugar together until juicy. For a chunkier strawberry lemonade, leave some bits of berries. For a smoother strawberry lemonade, you can puree them with an immersion blender right in the bowl.
• Add the hot water. Stir for a minute or so until the sugar is completely dissolved. Add the lemon juice.
• Add the mixture to a pitcher (straining over a fine-mesh sieve if you want a pulp-free lemonade). Stir in the water. Taste and adjust the lemon juice or sugar as needed. A lot depends on the sweetness of the strawberries, so you might find it's sweeter than you prefer. If that's the case, add more lemon juice. If it's not quite sweet enough, stir in some more sugar (you'll want to stir it for a bit so that it completely dissolves.
• Add ice to a glass and pour the strawberry lemonade over the ice. Add fresh sliced strawberries if you like and garnish with a fresh strawberry and/or lemon slice on the rim of the glass, if you'd like.

Nutrition

Serving: 1glass | Calories: 118kcal | Carbohydrates: 31g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 10mg | Potassium: 103mg | Fiber: 1g | Sugar: 28g | Vitamin A: 7IU | Vitamin C: 39mg | Calcium: 14mg | Iron: 0.2mg

More Lemonade Recipes

• Blueberry Lemonade
• Watermelon Lemonade
• Vanilla Lemonade
• Lemonade by the Glass
• Strawberry Lemonade by the Glass
• Raspberry Lemonade Smoothie
• Boozy Strawberry Lemonade Slushies

The post Easy Strawberry Lemonade Recipe appeared first on Kitchen Treaty.

Why You’ll Love Caprese Tortellini Skewers

• Fresh, easy, and delicious – Who doesn’t love the caprese combo of tomatoes, fresh mozzarella, and basil? This one levels it up with tender cheese tortellini + tangy-sweet balsamic syrup.
• Easy to make ahead of time – Thread your skewers up to a couple of days ahead of time, and make your balsamic reduction while you’re at it. Then, when it’s time to serve them, line them up on a platter, drizzle with the balsamic syrup, and you’re done!
• Pretty & colorful – I just love how these caprese tortellini skewers look as an appetizer display. They’re so full of vibrant color that people are always drawn to them first!

Ingredients

• Cheese tortellini – Grab your favorite brand, fresh or frozen, and cook them according to package directions.
• Cherry tomatoes – Grape tomatoes will work, too. Heirloom cherry tomatoes in shades of yellow, orange, purple, and red are gorgeous, too!
• Ciliegine mozzarella – These are the small, cherry-size mozzarella balls found in the deli and/or cheese section of most well-stocked grocery stores. If you can’t find ciliegine mozzarella, you can buy larger fresh mozzarella balls like bocconcini and cut them in half or quarters.
• Basil – You’ll want lots of fresh basil leaves.
• Balsamic reduction – Made simply by simmering balsamic vinegar until it’s thick and sweet. I have full instructions for how to make balsamic syrup (balsamic reduction) here!
• Sea salt – I like to finish these caprese tortellini skewers with a pinch of coarse finishing salt like Maldon.

Adaptation/Variation

• Plain ol’ caprese skewers – For a lower-carb option or if you just don’t have (or don’t want) tortellini, you can leave it out for a caprese salad on a skewer situation.

Tip for Success

• Dry your ingredients well. After washing your tomatoes and basil, be sure to dry them thoroughly. Same with the mozzarella balls; they’ll come in a brine, so pat them with a paper towel to dry them.

I hope these Caprese Tortellini Skewers are your new favorite vegetarian appetizer! We love these so much; they’re fun to make and everyone devours them.

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Caprese Tortellini Skewers

An easy appetizer made with cherry tomatoes, creamy mozzarella balls, fresh basil, and tasty cheese tortellini! Finish with a drizzle of balsamic glaze to seal the deal.

Keyword caprese appetizer, caprese skewers, caprese tortellini appetizer, caprese tortellini skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 skewers

Calories 61kcal

Author Kare

Ingredients

Balsamic Reduction Glaze:

• 1 cup balsamic vinegar

Caprese Tortellini Skewers:

• 1/2 pound cheese tortellini fresh or frozen; 2 cups; cooked and drained
• 2 pints cherry tomatoes about 48 tomatoes
• 8 ounces ciliegine mozzarella aka cherry-sized mozzarella balls
• 1 bunch fresh basil
• a few pinches coarse sea salt like maldon
• 2-3 tablespoons balsamic reduction aka balsamic syrup

Instructions

Make the Balsamic Glaze:

• Pour the vinegar into a small saucepan over low heat. Bring to a light simmer and simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. Test it by inserting a metal spoon, and if it coats the spoon lightly, it's done. Allow the balsamic glaze to cool completely (it will thicken as it cools). 1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction, so you will have some left over.

Make the Caprese Tortellini Skewers:

• Cook tortellini according to package instructions. Drain and set aside to let cool.
• Rinse and dry the cherry tomatoes.
• Drain the mozzarella balls and place them in a bowl.
• Pick the leaves off of the basil (you'll need around 48), wash, and dry them.
• Set up an assembly line with skewers/cocktail picks and the ingredients.
• Build your skewers by adding a cherry tomato, folded basil leaf, mozzarella ball, tortellini, another basil leaf, and finish with a tomato. Repeat until all skewers are built.
• Arrange on a serving platter and finish with balsamic reduction drizzled over the top and a couple of pinches of coarse sea salt. Serve.

Nutrition

Serving: 2skewers | Calories: 61kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

More Vegetarian Appetizer Recipes

• Cheese and Olive Skewers
• Watermelon and Tofu “Feta” Skewers
• Cucumber Cream Cheese Canapes
• Dill Pickle Deviled Eggs

The post Caprese Tortellini Skewers Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Pasta Pie
• Ingredients
• Adaptations/Variations
• How to Make Butternut Squash & Spinach Pasta Pie
• Tips for Success
• More Pasta Bake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Like most everyone else, I’m a huge fan of the food blog Smitten Kitchen. Deb has been blogging since the beginning, and she’s done it SO well.

A few years ago, she shared the recipe for a winter squash and spinach pasta bake that was inspired by a similar pasta “cake” by British chef Yotam Ottolenghi. I’ve made this pasta bake more times than I can count, revising and refining it into my own version of the recipe that I absolutely love.

The concept is similar to my laziest lazy lasagna – simply toss everything together, raw pasta and all, in a big bowl, then spread it in a baking dish and bake until perfect. It’s light on the hands-on time, and even though the baking (and resting) times are quite long, clocking in at two hours, with a little planning ahead this butternut squash pasta pie makes for a super easy dinner.

The best part, other than it being super easy to make, is that this pasta pie holds up flawlessly for easy leftovers. We don’t have a microwave, so we add a couple of slices to our steamer basket and steam it for about 5 minutes until warmed through. Perfection.

One of these Butternut Squash & Spinach Pasta Pies feeds us for multiple dinners and lunches for several days! It’s just so awesome.

Ottolenghi calls this a cake, and Deb calls it a bake. I deviate and instead call it a pasta pie. Growing up, we used to eat this delicious spaghetti pie that would cook up in a similar shape and style and you’d serve it in wedges, so in my mind, it’s a pie.

Why You’ll Love This Pasta Pie

• It’s super easy. Mix it up in a big bowl, dump it into your springform pan, and let the oven do all the work.
• It’s comfort food with a twist. We’ve got comforting cheesy pasta, but we also have protein thanks to the cheeses and nutrients courtesy of the butternut squash and spinach.
• The leftovers! I know I keep droning on about the leftovers, but seriously. The best.

Ingredients

• Butternut squash – You’ll need about 1/4 of a medium-size squash.
• Spinach – I like to use packaged pre-washed baby spinach. It’s just so easy! I do give it a few extra chops just so the pieces aren’t super big.
• Pasta – I like penne pasta best in this butternut squash pasta bake, but another medium pasta will work just fine, or even broken-up lasagna pasta.
• Ricotta cheese – I like full-fat for the most creamy result.
• Parmesan – For loads of umami flavor. Both mixed into the pasta and melted on top.
• Mozzarella cheese – Low-moisture, whole milk mozzarella is my preference.
• Water – I know it feels weird to mix water in! Just trust me. It helps cook the pasta and ultimately evaporates.
• Olive oil
• Garlic powder – Fresh garlic is delicious and works too, but I’ve noticed that garlic powder tastes great as well, and it’s so much easier. Easy is good.
• Crushed red pepper flakes – For a touch of heat. You can leave these out if you are feeding kiddos or anyone sensitive to spiciness.
• Thyme – Love the flavor dried thyme adds! You can use fresh thyme if you have it and would rather; I suggest doubling the quantity if so.
• Salt & pepper – Mixed in, and a little more for serving, if you like.

Adaptations/Variations

• Swap out the squash: Most any winter squash or pumpkin will work well. Not sure which squash you want to try? Check out my Ultimate Squash Guide on my other blog.
• Try kale instead of spinach – Just make sure to de-stem it first and chop into bite-size pieces.
• Try another cheese. Smitten Kitchen’s version uses fontina; over the years, I’ve switched to mozzarella because I’m such more likely to have it on hand (and I love it!) Swiss, Gruyere, or even cheddar would all be great.

How to Make Butternut Squash & Spinach Pasta Pie

I’ve found that it can be hard to make sure all of the cheeses and seasonings are distributed, so I like to mix the cheese, water, and seasonings first, then add the big bulky items (the spinach, squash, and pasta).

So first up, you’ll want to grab a big bowl – the bigger the better! Add the egg, ricotta, half of the parmesan, the mozzarella, water, the seasonings, and 2 tablespoons of the olive oil. Whisk everything together until well-blended, then add the pasta, spinach, and butternut squash and, using a sturdy spatula, mix until combined.

Now it’s time to pile everything into your springform pan! Line it with parchment paper – I like to do a “plus sign” of paper, with plenty hanging over the edges.

Pour the entire bowl of pasta mixture into the parchment-lined springform, press it in gently to make sure it’s even, then fold the parchment paper that’s over the sides back over the top of the pie.

And then cover the whole thing with foil, place it on a sturdy baking sheet to catch any spillage, and bake for an hour.

After an hour, you’ll want to remove the foil, drizzle the remaining olive oil over the top, and continue baking it uncovered for the remaining 30 minutes.

The last 30 minutes are the hardest! Because this is your resting time. In order for the pasta pie to hold together well, it’s highly recommended that you rest it for 30 minutes after baking it.

Rested? Good! Now unclip your springform and relish in your perfect butternut squash and spinach pasta pie! Slice into wedges, serve, and devour.

Tips for Success

• If possible, definitely use a springform pan. You’ll want a standard size 9-inch” springform pan with 3″ tall sides. That said, this will probably work in an 8×8″ casserole dish. I haven’t tried it, and you’ll want to scoop it out more like a lasagna vs. in wedges.
• Use a baking sheet to catch drips. It’s worth the extra insurance!
• Don’t skip the resting step. It helps the pie hold together.
• Cut the butternut squash into small-size cubes. My cubes often end up bigger than I meant to, so I intentionally try to cut them smaller (about 1/2-inch). I like the smaller bites and feel that size goes better with the overall dish.

I hope this Butternut Squash & Spinach Pasta Pie is as much a revelation for you as it has been for us! It’s just so easy and so tasty, the perfect vegetarian pasta bake.

More Pasta Bake Recipes

• The Best Mac & Cheese
• Butternut Squash Mac & Cheese
• Best Vegetarian Lasagna
• The Laziest Lazy Lasagna Ever
• Four-Cheese Baked Ziti

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Butternut Squash & Spinach Pasta Pie Recipe

If you've had baked spaghetti pie, this pasta bake is similar in concept. Pasta, cheeses, squash, and spinach are baked together and then sliced into wedges for serving. This pasta pie tastes SO good and makes super easy, amazing leftovers!

Keyword butternut squash pasta bake, pasta pie

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours

Servings 8 wedges

Calories 353kcal

Author Kare

Equipment

• 1 9" springform pan
• parchment paper
• foil

Ingredients

• 1 large egg
• 1 cup ricotta cheese
• 1 cup grated parmesan divided in half
• 1 cup shredded mozzarella cheese
• 1 1/4 cups water
• 3 tablespoons olive oil divided [you'll reserve 1 tablespoon for drizzling over the top]
• 1/2 teaspoon garlic powder or 3 cloves fresh garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups winter squash cubed small [1 pound, or about 1/4 of a medium-size butternut squash]
• 5 ounces baby spinach roughly chopped
• 8 ounces penne pasta can sub another type of medium dried pasta or lasagna noodles broken into 1-inch pieces

Instructions

• Preheat oven to 350°F. Line a nine-inch springform pan with parchment paper. I like to use two pieces in plus sign to ensure coverage Fold the sides over the edge.
• In a very large bowl, beat the egg. Add the ricotta, 1/2 the parmesan, mozzarella, water, 2 tablespoons of the olive oil, garlic powder, crushed red pepper flakes, thyme, salt, and pepper. Mix until thoroughly combined.
• Add the butternut squash, spinach, and pasta. Using a large, sturdy spatula or wooden spoon, mix well.
• Pour the mix into the lined springform pan. Press gently to make sure it'a all even. Sprinkle with the second half of the parmesan. Fold the parchment paper that was hanging over the sides up and over the top and cover tightly with foil.
• Place on a baking sheet to catch any spillage and bake for 1 hour, then remove the foil and fold the sides down, drizzle on the remaining 1 tablespoon olive oil, and bake for another 30 minutes uncovered until golden in spots on top.
• Remove from the oven and let it cool for 30 minutes.
• Remove the springform ring and slide the pasta bake by the parchment paper onto a platter. Cut into wedges and serve.

Notes

Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave or on the stovetop (we usually steam leftover wedges in a steamer basket on the stovetop).

Recipe adapted from Smitten Kitchen’s winter squash and spinach pasta bake which was adapted from pasta “cake” by British chef Yotam Ottolenghi. 

Nutrition

Serving: 1wedge | Calories: 353kcal | Carbohydrates: 35g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 58mg | Sodium: 653mg | Potassium: 553mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11484IU | Vitamin C: 24mg | Calcium: 318mg | Iron: 2mg

The post Butternut Squash & Spinach Pasta Pie Recipe appeared first on Kitchen Treaty.

It’s awesome to have in the fridge for cooling down lazy summer afternoons, or make up a double batch for your next summer BBQ. Either way, Watermelon Lemonade is sure to be your IT drink of summer!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love It!
• Ingredients
• Adaptations/Variations
• How to Make Watermelon Lemonade
• Tips for Success
• Make-Ahead Tips
• More Lemonade Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Watermelon Lemonade was our drink of summer, and before I leave it behind for pumpkin iced coffee and pumpkin everything else, I thought I’d better share the recipe!

Here in the Pacific Northwest, there is definitely a chill in the air, but we’ve got a few warm days left, and I’m determined to squeeze a few more Watermelon-Lemonade-sipping-on-the-patio days out of it!

Why You’ll Love It!

I’m not sure there’s a more appropriate hot-weather drink than watermelon lemonade! Watermelon screams summer. Lemonade screams summer. They’re both cool, refreshing, and delicious. They belong together!

One thing I really love about watermelon lemonade is that you don’t need as much sweetener as with traditional lemonade, because the watermelon adds some natural sweetness. Perfect!

Ingredients

• Watermelon – Grab a fresh, ripe watermelon. I always knock on them, like my Mom used to. If it sounds hollow/echoey, it’s probably a good one! Other watermelon wisdom suggests looking for a large brown patch on one side, indicating that it ripened on the vine, or smelling the rind end of the watermelon – if it smells melon-y, you’re golden! But even with all of those tips, you might end up with a fuzzy watermelon. Don’t you hate that? I hope you will think of this recipe for Watermelon Lemonade the next time that happens, though, because we blend then drain and all that’s left is the watermelon juice.
• Lemon juice – You’ll need 3/4 cups lemon juice, which takes 5 or 6 large lemons.
• Sugar – I like to use straight-up granulated sugar. You can also use honey, if you like.
• Water
• Ice
• Garnishes – Lemon slices, fresh mint, and/or watermelon slices if you really want to get fancy. All optional but all fun!

Adaptations/Variations

• Watermelon Mint Lemonade: Add a large handful of mint to your pitcher and sprinkle some of the sugar over the top. Muddle it until crushed and some of the oils have been released. Add the Watermelon Lemonade and stir.
• Honey Watermelon Lemonade: Use honey instead of sugar.
• Watermelon Limeade: Use lime juice instead of lemon juice.

How to Make Watermelon Lemonade

Add the water, lemon juice, and sugar to a sturdy pitcher and stir it together until the sugar has dissolved. To make this process faster, you can warm 1/2 cup of the water, then stir the sugar into that until dissolved, let it cool, and proceed. Either way, you want your sugar to be completely dissolved because gritty lemonade = no thank you!

Next, add the watermelon to a blender and puree it completely.

If you like a completely smooth lemonade without any pulp or an errant little seed, go ahead and strain it through a fine-mesh sieve into your pitcher. If you’re okay with it as-is, go ahead and just pour it straight in.

Then, just pour it in individual glasses of water, over ice, and garnish with mint, lemon slices, and watermelon wedges, if you like.

Yum!

Tips for Success

• Choose a seedless watermelon to avoid having to pick out any seeds.
• Use a high-speed blender for completely pureed watermelon. If you have another type of blender, be sure to blend for an extra minute or two.
• Go forth and multiply! This recipe is great for a party! If you are wanting to make a larger amount of this recipe, simply double or triple the ingredients (note that you may need to puree your watermelon in batches).

Make-Ahead Tips

Can this be made in advance? Yes! I advise using a container that can be closed, such as a large jar, or a closed pitcher. Pour your prepared ingredients into the container, close and place in the refrigerator. When ready to enjoy, prepare your glasses, fill with ice, give the jar a good shake and pour!

Note: If you didn’t strain your watermelon, as this lemonade sits, the pulp from the watermelon will settle. Be sure to give it a good mix or shake prior to serving for best results. 

More Lemonade Recipes

• Blueberry Lemonade
• Vanilla Lemonade
• Lemonade by the Glass
• Strawberry Lemonade by the Glass
• Raspberry Lemonade Smoothie
• Boozy Strawberry Lemonade Slushies

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Watermelon Lemonade Recipe

This homemade lemonade is so fruity and refreshing! With just 3 ingredients, it's super simple to make, too.

Keyword watermelon lemonade

Prep Time 10 minutes minutes

Total Time 9 minutes minutes

Servings 6

Calories 116kcal

Author Kare

Equipment

• 1 High-speed blender
• 1 Pitcher

Ingredients

• 3/4 cup lemon juice from 5-6 lemons
• 1/2 cup granulated sugar
• 1 cup water
• 6 cups watermelon cubed

Garnish suggestions

• Lemon slices
• Fresh mint
• Watermelon wedges

Instructions

• Add the lemon juice, sugar, and water to a 32-ounce or larger pitcher. Stir for about a minute until the sugar is completely dissolved.
• To the pitcher of a high-speed blender, add the cubed watermelon and blend on high until completely pureed, 30 seconds to a minute.
• Add the watermelon juice, to the lemonade and stir until fully combined. If desired, pour the juice through a fine-mesh strainer to remove any residual pulp.
• Pour lemonade into ice-filled glasses and garnish with fresh mint, watermelon and/or lemon slices.

Notes

Storage: 

Keep in an airtight or covered pitcher in the fridge for up to 3 days. Stir the lemonade to re-combine (the watermelon may settle) before serving. 

Nutrition

Serving: 1g | Calories: 116kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 202mg | Fiber: 1g | Sugar: 27g | Vitamin A: 867IU | Vitamin C: 24mg | Calcium: 14mg | Iron: 0.4mg

The post Watermelon Lemonade Recipe appeared first on Kitchen Treaty.

Peppery arugula, juicy-sweet strawberries, creamy goat cheese, crunchy pistachios, and tangy quick-pickled shallots join together in an epic green salad that I’ve been eating all summer long.

Whether you’re looking for a summertime green salad to serve the family or a party-worthy side, this strawberry, arugula, and goat cheese salad fits the bill. I love it as a side dish, but it’s honestly perfect as a light meal, too. I constantly crave this strawberry arugula salad!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Arugula vs. Rocket
• Adaptations/Variations
• How to Make Strawberry, Arugula, & Goat Cheese Salad
• More Green Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love strawberries in more savory applications, like this strawberry caprese salad, or this strawberry salsa, or even in these brie and strawberry grilled cheese sandwiches!

I knew I wanted to make a strawberry and arugula salad, because I’ve been craving good green salads, plus arugula’s peppery flavors pair SO well with strawberries. I wanted to bring in all the elements of a good salad – crisp greens, a bit of sweet, creaminess from the goat cheese, crunchy pistachios, and a simple but full-of-flavor vinaigrette.

I threw together this strawberry arugula salad, and it was a winner right out of the gate!

Ingredients

• Arugula – I get the prepackaged baby arugula. It’s perfect (and easy!)
• Strawberries – Fresh strawberries, hull removed, then sliced lengthwise.
• Goat cheese – Plain chèvre is the perfect creamy touch in this salad.
• Pistachios – Salted pistachios add protein, crunch, and pretty color.
• Salt & pepper
• Quick-pickled shallots
• White wine vinaigrette

For the quick-pickled shallots:

• Shallot – just a medium one, sliced as thinly as you can.
• White wine vinegar
• Honey – I like using honey as a sweetener, but you can also sub in granulated sugar.
• Kosher salt

For the vinaigrette:

• Olive oil – I prefer extra-virgin for salads, but you can’t lose by just using your favorite.
• White wine vinegar – Use the vinegar from the quick-pickled shallots for the most flavor.
• Honey – Just a bit to sweeten the dressing and help it to emulsify (mix together). You can use granulated sugar if you prefer.
• Freshly ground black pepper

Arugula vs. Rocket

Have you ever heard of “rocket” in reference to a leafy green? If not, well, now you have! It’s what they call arugula across the pond in the United Kingdom, Australia, and elsewhere in the world. In fact, while it might be called “arugula” in North America, it’s really more commonly known as rocket throughout the rest of the world. (source)

The scientific name for arugula is Eruca sativa. The word “rocket” comes from “eruca,” and rocket can also be called roquette, rocket, garden rocket or rocketsalad. OR it can be called arugula! (source) Whatever you call it, these pungent and peppery greens are easy to grow, packed full of micronutrients, and are delicious to boot.

Adaptations/Variations

• If you’re shorter on time, you can leave out the quick-pickled shallots, or simply dice some to add to the dressing if you still want that shallot taste.
• Crumbled feta is a great sub for the goat cheese.
• Vegan/dairy-free version: I’ve been meaning to try this recipe for Vegan Goat Cheese. If you’re eating vegan and/or avoiding dairy, this recipe looks like the perfect solution!

How to Make Strawberry, Arugula, & Goat Cheese Salad

First, start pickling your shallots by placing your thinly sliced shallot in a small bowl. Warm the vinegar, honey, and salt and pour it over the shallots. Set it aside to “quick pickle” while you assemble the rest of your ingredients.

Layer the arugula and strawberries in a large bowl. Crumble on the goat cheese, then top with the pistachios.

After about 20 minutes of “pickling,” pull the shallots out of the vinegar mix (which you’ll keep for the vinaigrette). Top the salad with the shallots.

Make the vinaigrette by whisking together some of the vinegar from the shallots, olive oil, honey, and salt and pepper.

At this point, you can pour the vinaigrette right over the salad and serve it, or, what I like to do is pour about half the vinaigrette on, toss it, arrange a few extra strawberries, shallots, and pistachios over the top, and then pour on the remaining vinaigrette before serving.

More Green Salad Recipes

• Lemon-Garlic Kale Salad
• Massaged Kale & Chickpea Salad
• Simple Fall Green Salad
• Grilled Halloumi & Peach Salad
• Buffalo Chickpea Salad
• Cobb Salad

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Strawberry, Arugula, & Goat Cheese Salad Recipe

I'm obsessed with this salad! Peppery arugula is the base for sweet strawberries, creamy goat cheese, tangy shallots, and salty pistachios. This colorful salad is full of flavors and textures and honestly just might be the ultimate summer salad!

Course Salad, Side Dish

Keyword arugula strawberry salad, rocket salad recipe, strawberry arugula and goat cheese salad, strawberry arugula salad, strawberry rocket salad

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 273kcal

Author Kare

Ingredients

Quick Pickled Shallots

• 1 shallot thinly sliced
• 1/4 cup white wine vinegar
• 2 teaspoons honey or granulated sugar
• 1/2 teaspoon kosher salt

Salad

• 5 ounces arugula leaves about 7 cups; loosely packed
• 2 cups strawberries sliced
• 3 ounces goat cheese crumbled
• 1/4 cup salted pistachios
• salt & pepper

White Wine Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons vinegar from shallots
• 1 teaspoon honey
• 1/8 teaspoon freshly ground black pepper

Instructions

• First, make the quick-pickled shallots. Thinly slice the shallot and put it in a small bowl or jar. To a small saucepan, over low heat, add the white wine vinegar, 2 teaspoons honey, and 1/2 teaspoon salt. Heat just until it comes to a simmer, then pour it over the shallots. Press down/stir the shallots to make sure they're submerged, then set aside.
• Assemble the salad. Add the arugula to a large bowl, and top with the strawberries, goat cheese, and pistachios. Reserve some of the toppings to arrange over the salad as garnish, if desired.
• Once the shallots have marinated for 20 minutes, pull them out of the vinegar (keep it for the dressing) and arrange on the salad.
• Make the vinaigrette. To a small bowl or jar, add the olive oil, 2 tablespoons of vinegar from the shallot mixture, honey, and black pepper. Whisk together until emulsified.
• Pour half of the vinaigrette over the salad and toss the salad until well-incorporated. Arrange any remaining toppings over the salad as garnish, if you wish. Drizzle the remaining vinaigrette over the top.
• Sprinkle of a pinch of salt over the salad and some freshly ground pepper, if desired. Serve immediately.

Notes

Serves 4 as a side or 3 as a main course. 

Make-ahead tips: You can make the shallots ahead of time and refrigerate them. You can also make the vinaigrette ahead of time, and refrigerate that. To make the entire salad ahead of time, add the arugula, strawberries, goat cheese, and shallots to a large bowl and cover tightly, storing separately form the vinaigrette. I would only go up to about 4 hours ahead of time, though, much longer than that and the strawberries will start to get soggy. Add the pistachios at the last minute to retain the crunch.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 14g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 10mg | Sodium: 381mg | Potassium: 334mg | Fiber: 3g | Sugar: 10g | Vitamin A: 960IU | Vitamin C: 48mg | Calcium: 101mg | Iron: 2mg

The post Strawberry, Arugula, & Goat Cheese Salad Recipe appeared first on Kitchen Treaty.

I actually had a recipe for these strawberry scones on Kitchen Treaty many, many years ago, except they were mini scones. Somewhere along the way, maybe while converting to a new design, this recipe dropped off of the blog! I couldn’t believe I’d neglected to move this one over … and I obviously needed to correct the situation immediately.

Unfortunately/fortunately, I felt I needed some updated photos, as my photos from 15 years ago are a little … uh lacking. So I made a new batch, but quickly felt like I needed to toss the whole “mini” aspect aside and just go full hog. Full-size strawberry scones felt necessary. And I was right. (You can totally cut these however you like them – make ’em mini if you like! Just bake for a few less minutes.)

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Strawberry Scones
• Tips for Success
• How to Store Strawberry Scones
• More Scone Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

My first “job,” at age 12, was picking strawberries at a berry farm down the road from where we lived. Every morning I would hop on my bike and pedal to the farm, where I joined dozens of other kids crawling down the muddy rows, searching for ripe berries. I ate about as many juicy, sun-warmed berries off the vine as I added to my box.

I think I made a total of about $75 that summer. And I couldn’t even look at strawberries for a long time after that summer, let alone eat them.

I got over it.

These Strawberry Scones are a perfect ode to early summer’s most wonderful crop. An adaptation of Alton Brown’s terrific scone recipe, they’re tender and flaky, not too sweet, and with lots of bites of juicy strawberry.

Ingredients

These strawberry scones use a pretty traditional scone recipe as the base. We have:

• Flour – I use all-purpose for an easy, tender scone. You can also use cake flour for ultra-tender strawberry scones.
• Sugar – Straight up white granulated sugar.
• Baking powder – For a little lift.
• Salt – Just a bit, to enhance the flavors, of course!
• Butter – I use unsalted butter, but you can use salted, just reduce the salt content by about 1/8 teaspoon. You want your butter nice and chilled, straight out of the fridge, for the most tender and flaky scones.
• Vegetable shortening – Helps guarantee a tender crumb. If you don’t have shortening on hand, you can use more butter.
• Heavy whipping cream
• Eggs – One for the scones, another to brush on top for a shiny lid that the sugar will adhere to.
• Vanilla – Optional, but I love the taste in scones and I think it pairs well with the strawberries.
• Strawberries – Whether fresh-picked or freshly bought, these are kind of a must for strawberry scones!

Adaptations/Variations

• For dairy-free scones, use full-fat canned coconut milk (mixed together so it’s well-incorporated) for the heavy whipping cream, and substitute chilled coconut oil or vegan butter for the butter.
• Strawberry Lemon Scones: Add the zest of a lemon to the dry ingredients and omit the vanilla. You can also save the lemon juice for a simple lemon glaze to drizzle over the top of your strawberry scones. Just mix together 1 cup of powdered sugar with about 2 tablespoons of lemon juice, adding a little more if needed until it’s a drizzling consistency.

How to Make Strawberry Scones

Making strawberry scones is really easy!

Just mix together the dry ingredients, cut in the butter and shortening, and then mix together the wet ingredients in a separate bowl. Dice up your strawberries. Then create a well in the dry ingredients, and add the wet ingredients + the berries.

Gently fold it all together until a dough just starts to form, then fold it out onto your countertop (that you’ve covered with flour) or another floured surface.

Gently fold together the dough with any additional flour, if needed, until it comes together.

Then, just form it into a round – about 2 inches tall, and 8-10 inches in diameter.

Cut those into 8 wedges, and transfer them to your baking sheet.

Brush with a beaten egg, sprinkle with sugar, and bake until golden, tender, and perfect!

Tips for Success

• Use chilled butter – Make sure your butter isn’t too warm. You want pockets of firm, cold butter in your dough for tender, flaky strawberry scones.
• Don’t overwork the dough – Mix JUST until a dough starts to form, then, after you’ve turned it out onto your floured surface, fold together JUST until the dough holds together and can be cut.
• Line your baking sheet – A sheet of parchment paper makes for easy clean-up.

How to Store Strawberry Scones

Keep strawberry scones in an airtight container or on a plate covered with plastic wrap at room temp for up to 3 days.

To freeze strawberry scones, wrap them up airtight and freeze for up to 3 months. Leave them at room temp for about an hour to thaw.

I hope you love these easy strawberry scones as much as we do! They’re such a great way to use up strawberries and are perfect for simple breakfasts or afternoon tea.

More Scone Recipes

• Brown Sugar Cinnamon Scones
• Cranberry Orange Scones
• Chocolate Cherry Scones
• Mini Vanilla Scones
• Starbucks Copycat Pumpkin Scones

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Strawberry Scones Recipe

Tender, not-too-sweet scones studded with juicy strawberries and topped with a little lid of crunchy coarse sugar. These scones are the perfect early-summer treat!

Keyword strawberry scones, summer scones

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 322kcal

Author Kare

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 4 tablespoons unsalted butter very cold
• 2 tablespoons vegetable shortening
• 3/4 cup heavy cream
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup fresh strawberries hulled and diced
• 2 eggs one for the scones and one to brush on top
• Demerera, turbinado, or another coarse sugar for sprinkling on top; optional

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• Cut the 4 tablespoons of butter into cubes and add, along with the shortening, to the flour mixture.
• Using your fingers or a pastry blender, cut the shortening and butter into the flour mixture until it resembles coarse crumbs.
• In a small bowl, lightly beat one egg with a fork, then whisk in the cream and vanilla.  Create a well in the center of the dry ingredients and pour the wet ingredients into it. Add the strawberries. Use a wooden spoon or a spatula to mix, just until dough starts to stick together.
• Turn dough out onto a well-floured work surface and knead gently until mixture forms a cohesive dough.  Roll dough into a 2-inch thick circle about 10 inches in diameter.
• Cut dough into 8 wedges. Carefully transfer them to an ungreased cookie sheet.
• Crack the remaining egg into a small bowl and whisk until blended. Use a pastry brush to apply some to tops of scones, then sprinkle with coarse sugar if desired.
• Place into oven and bake for 18-22 minutes, until the bottoms of the scones are golden brown.
• Remove pan from oven and allow scones to cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely.

Notes

Dairy-free option

Substitute full-fat coconut milk, whisked together so it’s well-incorporated, for the heavy whipping cream. Substitute vegan butter or chilled coconut oil for the butter. 

Nutrition

Serving: 1g | Calories: 322kcal | Carbohydrates: 33g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 336mg | Potassium: 107mg | Fiber: 1g | Sugar: 8g | Vitamin A: 594IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

The post Strawberry Scones Recipe appeared first on Kitchen Treaty.

Juicy, sweet-tart cherry pie filling is topped with a crunchy, buttery lid and baked until bubbling and golden brown, and it is SO good! Though, I have to say, Cherry Crumble is even better when served with a scoop of vanilla ice cream or a dollop of whipped cream.

Cherry Crumble is so easy to make and super portable – perfect to bring to potlucks, BBQs, and parties. Just beware, because this might be all people request from here on out!

Table of Contents

• The Story Behind the Recipe
• Cherry Crumble Ingredients
• Adaptations/Variations
• How to Make Cherry Crumble
• Tips for Success
• More Cherry Recipes
• More Easy Dessert Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I don’t know what it is about cherry desserts, but they’re SO good! Especially recipes with canned cherry pie filling. I admit, I go back and forth on ingredients like canned cherry pie filling because I have sort of been conditioned to use “whole foods,” and store-bought canned cherry pie filling often contains a couple of ingredients that don’t necessarily fit into that category.

But canned cherry pie filling is, frankly, absolutely delicious. And I now believe in more of an “everything in moderation” mindset. Plus, it’s such an easy shortcut for when you need a fast and easy dessert. So, I say, embrace the canned pie filling! (If you’d still rather go homemade, I suggest this homemade cherry pie filling recipe which uses frozen cherries. Brilliant!)

This cherry crumble could just as easily be called a cherry crisp, but because there aren’t a ton of oats in the topping and there is more filling than the crisps I’m used to, I decided to call it a crumble.

Cherry Crumble Ingredients

The list of ingredients for this cherry crumble is really simple! Here’s what we’ve got:

For the cherry filling:

• Cherry pie filling – The canned stuff you find in the baking section at your local grocery store. This recipe calls for two cans – lots of cherries! Yum!
• Sugar – Plain old white granulated sugar.
• Cornstarch – This helps thicken the filling so it stays together a bit better.
• Lemon juice & zest – Bright lemon flavor helps to balance the sweetness of the pie filling.
• Vanilla – Pure vanilla extract adds an extra note of flavor. You can leave this ingredient out if you like.

For the crumble topping:

• Flour – All-purpose flour is used here, though whole wheat flour would work.
• Rolled oats – I use thick rolled oats, not quick cooking, though I’d imagine quick oats would be fine too.
• Brown sugar – I prefer light brown sugar in this cherry crumble.
• Cinnamon – This perks up the flavors in the crumble and pairs so well with the cherries.
• Salt – Helps enhance the flavors and counteract the sweetness.
• Butter – Make sure it’s cold!

Adaptations/Variations

• Vegan option: All you need to make this vegan is to swap out the butter for vegan butter or coconut oil.
• Gluten-free option: Replace the flour in the topping with oat flour or a one-for-one gluten-free flour substitute.

How to Make Cherry Crumble

First, add the cherry filling ingredients to a bowl and combine. If you have a few little lumps of cornstarch, it’s okay – they’ll dissolve when you cook your cherry crumble.

Then, pour the cherry filling into a casserole dish.

Mix together the crumble topping by tossing together all of the ingredients except the butter. Then, cut the butter into small cubes and distribute it into the dry ingredients with a pastry blender or your fingers.

Spread it evenly over the top of the cherry filling.

Now, it’s time to bake!

It takes a bit to bake, but it’s worth it. Cook for nearly an hour, until the cherry filling is deliciously bubbly and the top is browned.

Tips for Success

• Start with cold butter, straight from the fridge. Room-temp butter won’t develop into crumbs for the crumbly topping, resulting in a soggier topping.
• Serve with vanilla ice cream or whipping cream. The cool, creamy counterpoint goes perfectly with the sweet cherry crisp.

More Cherry Recipes

• Cherry Hazelnut Orzo Salad
• Chocolate Cherry Scones
• Pitting a Cherry without a Pitter
• Cherry Mojitos
• Cherry Ice Cream

More Easy Dessert Recipes

• Raspberry Lemon Icebox Cake
• Chocolate Wacky Cake
• Easy Raspberry Tart
• Mango Sorbet
• Cranberry Apple Crisp

Print

Easy Cherry Crumble Recipe (with Canned Cherries)

Sweet, juicy cherry pie filling covered with a golden buttery brown lid. The ultimate easy fruit dessert! Best served with a generous scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword canned cherry pie filing recipe, cherry crisp, cherry crumble, cherry crumble recipe, recipe for cherry crisp, recipes with canned cherry pie filling

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Kare

Equipment

• 1 9-inch casserole dish

Ingredients

For the cherry filling:

• 2 cans cherry pie filling 21 ounce cans [for a total of 42 ounces filling]
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract

For the crumble topping:

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup light brown sugar packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine-grain salt or table salt
• 1/2 cup unsalted butter cold; cut into cubes

Instructions

• Preheat oven to 375°F and have an 8-inch or 9-inch square or round baking pan ready.
• In a large mixing bowl, combine the cherry pie filling, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix until well combined. If there are a few cornstarch lumps, that's okay! They'll dissolve when baking.
• Transfer the pie filling mixture to your 8- or 9-inch baking dish, pie dish, or small casserole dish. Spread it out evenly.
• In another mixing bowl, prepare the crumble topping. Combine the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to incorporate the butter into the dry ingredients until the mixture is well incorporated and the consistency of coarse crumbs (the butter can be pea-sized all the way to large blueberry-sized).
• Sprinkle the crumble topping evenly over the cherry pie filling.
• Bake until the filling is bubbling and the topping is golden brown, 50-60 minutes.
• Remove the cherry crumble from the oven and let it cool for a few minutes before serving. Serve warm or cold with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Storage:

Cool cherry crumble and cover with plastic wrap or foil. Refrigerate for up to 4 days. 

Vegan/dairy-free option:

Substitute a vegan butter or coconut oil for the butter in the topping.

Gluten-free option:

Substitute oat flour or a one-for-one GF flour substitute for the all-purpose flour in the topping. 

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