I consider myself a pickle connoisseur, and I dare say that these pickled jalapeños are the best. These pickled jalapeños are fresh and lightly crisp, with the perfect level of heat. They’re so much better than their store-bought counterparts, which have been sitting on the shelf for who knows how long.

To make this recipe, you’ll need fresh jalapeños, vinegar, water, an optional garlic clove, and salt. That’s it—the rest of the magic is due to the method.

These pickles will taste fully pickled after a four-hour rest in the refrigerator, so make them earlier in the day or the night before you need them. They retain their lovely flavor for about one month in the refrigerator.

These pickled jalapeños offer the perfect spicy pop to my meals! I hope you love them as much as I do.

How to Make the Best Pickled Jalapeños

This recipe required a research deep dive on jalapeño spice levels and five attempts to get just right. These pickled jalapeños, like my famous dill pickles, are refrigerator pickles. They benefit from room temperature—not hot—brine and a rest in the refrigerator. Thanks to the cool temperature, they better retain their crisp texture, vibrant green color, and fresh flavor. 

Like my other pickle recipes, the brine is made from equal parts vinegar and water. It always tastes just right—bold and puckery but not overwhelmingly pungent. I love the refrigerator pickling method because it spares my kitchen from the stink of hot vinegar!

I wanted to make pickled jalapeños that were spicy but not overwhelmingly so, like store-bought pickled jalapeños. Most other homemade pickled jalapeño pepper recipes, including my original recipe for pickled peppers, call for sweetener to tame the heat.

Store-bought jalapeño pickles are typically unsweetened, however, and I thought surely I could find a way to avoid it. You’ll find all my heat-taming tricks in the section below, and the recipe at the bottom of the post.

Watch How to Make Pickled Jalapeños

Pepper Selection Tips

The ideal jalapeños offer plenty of bold pepper flavor without being so hot that you cry actual tears. Choosing peppers that meet this criteria is not an exact science, but I’ve found some guidelines that will help steer you toward the right peppers for this recipe.

Choose larger jalapenos.

Capsaicin is the compound in chili peppers that yields their signature burning sensation. Capsaicin is the most concentrated in the seeds and membranes of the peppers. Larger peppers have relatively more flesh, so they’re a better bet.

Choose smooth, shiny green jalapenos.

In other words, avoid peppers with white stripes, which could indicate that the pepper is older and encountered more environmental stressors that potentially increased its spice level. Peppers with reddish spots are wild cards—they were on the vine long enough that they are becoming mild in the red spots but may still be spicy elsewhere.

How to Mellow the Spice Level

Even when you choose your peppers carefully, they may taste hotter than you want your pickled jalapeños to be. The pickling process helps a bit and distributes the spice more evenly amongst the peppers that share a jar, but we can do even better.

Remove the seeds and membranes.

To maintain the signature pepper ring shape found in store-bought pickled jalapeños, use a grapefruit spoon or other small spoon to release the membranes where they attach to the inside of the pepper. Gently scoop or tap until the membranes and seeds fall out of the pepper. Then, slice your peppers into thin rounds. 

Soak the sliced jalapenos in cool water for 30 minutes.

This is optional, but I generally find it necessary. Sample a few tiny bites of your peppers first. If they’re much too spicy, soak the sliced jalapenos in a bowl filled with cool water. Soaking removes a bit of the pepper flavor but significantly reduces the heat level, so it’s worth it if it makes your jalapeños more palatable. In my tests, soaking was more effective than rinsing the peppers under running water and maintained more of their flavor.

How to Serve Pickled Jalapeños

Pickled jalapeños offer a welcome punch of spicy pepper flavor to many meals. You can roughly chop them before serving to distribute the spice more evenly.

Try them on Mexican and Tex-Mex dishes like tacos, burritos, black bean bowls and fajita veggie bowls. Enjoy pickled jalapeños on egg-based dishes like Fresh Huevos Rancheros or any combination of scrambled or fried eggs and tortilla chips.

Sprinkle pickled jalapeños over pizzas, like this Barbecue Pineapple, Jalapeño and Feta Pizza or improvised tortilla pizzas.

Use these fresh pickled peppers in any salad recipe that calls for fresh jalapeños, like my Garden-Fresh Corn Salad. They would add a briny punch to my favorite guacamole.

More Homemade Jalapeño Condiments

• Baked Jalapeño Poppers
• Fresh Jalapeño Relish
• Jalapeño-Cilantro Dressing
• Shatta (Middle Eastern Hot Sauce)
• Zhoug (Spicy Cilantro Sauce)

Please let me know how your pickled jalapeños turn out in the comments! I love hearing from you.

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Pickled Jalapeños

• Author: Cookie and Kate
• Prep Time: 15 minutes
• Total Time: 15 minutes (plus 4 hour chill time)
• Yield: 1 pint
• Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

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Learn how to make the best pickled jalapeños with this recipe! Enjoy pickled jalapeños that are fresh, crisp and spicy—but not too spicy. Recipe yields about 1 pint.

Ingredients

• 8 ounces fresh jalapeños (about 5 large or 1 ¾ cup sliced—choose larger jalapeños for less spicy pickles)
• ½ cup distilled white vinegar
• ½ cup water
• 1 clove garlic, peeled and smashed (optional)
• ½ teaspoon fine salt

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Instructions

1. First, prepare your peppers: You may want to wear gloves to protect your fingers from feeling burned. Slice off the stem ends of each jalapeño. For less spicy pickles, use a grapefruit spoon or small spoon to release the membranes where they attach to the inside of the pepper. Gently scoop or tap until the membranes and seeds fall out of the pepper, then discard those pieces. Slice the jalapeños into thin rounds with a mandoline or chef’s knife. 
2. To test the spice level of your jalapeños, sample tiny bites from several peppers. If they’re much too spicy, place the sliced jalapenos into a bowl and fill it with cool water. Let the jalapenos soak for 30 minutes, then drain them well. (You could even sample again at this point and soak for another 30 minutes if they’re still terribly spicy.)
3. Pour the vinegar, water, garlic (if using), and salt into a medium-sized glass jar. Stir to combine. Add the jalapenos to the jar, securely fasten the lid, and give the jar a gentle shake. It may seem like you don’t have enough liquid, but the jalapenos sink over time. 
4. Refrigerate for at least 4 hours for fully pickled peppers. If you think of it during that time, give the peppers another gentle shimmy to help distribute them into the liquid. Pickled jalapeños will keep for up to 1 month in the refrigerator. 

Notes

Quicker pickles: Warm the vinegar, water and salt in a small saucepan until it comes to a simmer. Pour it over the peppers, tuck in the smashed garlic (if using), and let the mixture come to room temperature, about 30 minutes. At that point, the peppers should taste pretty well pickled. Refrigerate for later.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Condiment
• Method: Refrigerator
• Cuisine: Mexican

The post Pickled Jalapeños appeared first on Cookie and Kate.

Have you experienced cashew butter? It is sublime and somehow much more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like a treat. It’s nearly as enticing as cookie dough, as far as I’m concerned—sometimes, I add a few chocolate chips to achieve the full cookie dough effect.

This homemade cashew butter recipe is easy to make in a food processor. The trick is to lightly toast your cashews before blending for the best flavor and texture. Even then, cashew butter has a more neutral flavor than most other nut butter. It’s quite versatile.

Homemade cashew butter contains no additives like sunflower oil; it’s made simply with cashews and a dash of salt to enhance the flavor. Since it is so fresh, it offers better flavor than store-bought options.

Store-bought cashew butter can be quite expensive—I often balk at the nearly twenty-dollar jars at Whole Foods. Making it at home can cost half as much. We could get into a philosophical debate about time versus money, or make cashew butter in the same length of time. Let’s make some already.

Cashew Butter Tips

You’ll find the full recipe below, but here are some notes and tips before you get started.

Toast your nuts before blending. Warm nuts blend more readily than room-temperature nuts. When I tried making cashew butter with plain raw cashews in my Vitamix, I had trouble blending them and resorted to adding olive oil to make it work. Furthermore, cashew butter made with freshly toasted nuts tastes extra special.

You’re in charge of how “toasty” your cashew butter tastes. My recipe suggests baking them for 10 minutes, which brings out the cashews’ best flavor without tasting overtly roasted. If you would like a greater depth of flavor, you could leave your nuts in for a few extra minutes. Stir them at the 10-minute mark, then keep a close eye one them to ensure that the nuts around the edges don’t burn.

Use a food processor rather than a blender. I love my fancy Vitamix, but I’m on Team Food Processor for nut butter (here’s mine). The food processor takes a few minutes longer but doesn’t require my involvement.

Watch How to Make Cashew Butter

How to Serve Cashew Butter

I love a spoonful of cashew butter from time to time. Here are some more ways to enjoy it:

• Spread cashew butter over toast and add berries (fresh berries, defrosted frozen, or chia berry jam). You could make a lovely appetizer with crostini, plus fresh raspberries and a light drizzle of honey.
• Add a dab to quick breads, like banana bread or muffins.
• Try cashew butter on pancakes. Possibly better than maple syrup.
• For extra protein, blend cashew butter into smoothies, overnight oats, oatmeal, or yogurt.
• For a treat, spread it across a graham cracker and add a few chocolate chips!

More Nut Butters to Try

• How to Make Almond Butter
• Pecan Butter
• Pistachio Butter
• Toasted Coconut Butter

Please let me know how your cashew butter turns out in the comments. I love hearing from you.

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Cashew Butter

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (including 10 minute cooling time)
• Yield: 1 3/4 cups
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

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Make creamy cashew butter at home! It’s easy in your food processor and much more affordable than store-bought. Recipe yields 1 ¾ cups.

Ingredients

• 16 ounces (just over 3 cups) unroasted shelled cashews
• ¼ teaspoon fine salt

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Spread the cashews across a large, rimmed baking sheet and bake them for 10 minutes, stirring halfway.
2. Let the cashews cool until they’re just warm (not hot), about 10 minutes.
3. Transfer the cashews to a food processor. Add the salt. Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary. You’ll think it’ll never blend, but be patient! The cashews will go from flour-like clumps to a ball against the side of the food processor, and finally, the mixture will turn lusciously creamy. If the mixture gets hot along the way or your machine seems tired, stop and let it cool for a few minutes.
4. Let the cashew butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 1 month.

Notes

Change it up: You can create a mixed nut butter by substituting raw almonds, walnuts or pecans for some of the cashews. Toast them all together on the pan.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Spread
• Method: Food processor
• Cuisine: N/A

The post Cashew Butter appeared first on Cookie and Kate.

Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months.

Not all mueslis are created equally—some are bland and blah. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit.

Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts and seeds and makes your kitchen smell lovely. The oven’s heat also firms up the oats a bit, offering even more texture. It’s absolutely worth the effort!

My other trick is adding a maple syrup splash to the mixture before toasting. The subtle sweetness substantially improves the flavor.

You probably have everything you need to make muesli already, so let’s preheat the oven and start mixing. Below, you’ll find many options for adapting the recipe to your pantry.

Muesli Ingredients

Muesli is a very flexible recipe, so check out the alternatives offered below. The full recipe and instructional video are further down the page.

Old-Fashioned Rolled Oats

Oats form the backbone for all muesli recipes. Choose old-fashioned oats for the most chew. Hypothetically, quick-cooking oats will work in this recipe but quickly turn to mush in milk.

Slivered Almonds

Slivered almonds offer a crunchy texture and roasted nut flavor. If you don’t have slivered almonds in your pantry, roughly chop whole almonds instead.

Alternatives: Equal amounts of roughly chopped pecans, walnuts, cashews, or whole pistachios. For nut-free muesli, substitute additional pepitas or sunflower seeds.

Unsweetened Coconut Flakes

Unsweetened coconut (flaked or shredded) offers extra chewiness and coconut flavor. If you don’t like coconut, simply omit it.

Pepitas

Pepitas are green pumpkin seeds. They offer nice pops of green color and more toasty, “nutty” flavor. They’re nutritious, too!

Alternatives: Raw sunflower seeds or additional chopped nuts. You could substitute flaxseeds, though you will need to stir them into the pan halfway through baking so they don’t burn.

Ground Cinnamon & Salt

Cinnamon offers some warming spice and salt brings out the best in the other ingredients.

Alternatives: You can omit the cinnamon or substitute other warming spices, like pumpkin spice blend, ginger, or half as much nutmeg.

Maple Syrup (optional)

A touch of maple syrup offers some natural sweetness, making this muesli more enticing. It also adds a subtle glimmer to the nuts, which is pretty. One to two tablespoons makes quite a difference in the final flavor.

Vanilla Extract

Vanilla is another ingredient that, while technically optional, makes this muesli extra nice and fragrant!

Chopped Dried Cranberries

Chopped dried cranberries contribute little bursts of sweetness and color.

Alternatives: Any dried fruit that is not too sticky will work nicely once chopped. Try cherries or apricots. Or, substitute mini chocolate chips, cacao nibs or chopped dark chocolate (be sure the muesli has cooled completely before adding). You can skip the dried fruit and add fresh fruit to your bowl, like berries or thinly sliced apple or banana.

Hemp Hearts

Hemp hearts are sensitive to heat, so they’re stirred into the muesli after it cools. They ramp up the protein content and contribute magnesium, phosphorus, and plant-based omega-3s. They don’t offer a lot of flavor, but they are a very nutritious addition. You can omit the hemp hearts if you don’t have them.

Watch How to Make Muesli

Muesli Variations

This recipe is a great template for creating your own favorite muesli recipe. Here are a few more of my favorite variations:

• Cherry Pecan Muesli
• Homemade Bircher Muesli, which is closer to the original Swiss recipe and features fresh apples
• Toasted Muesli with Almonds, Coconut and Dark Chocolate

Muesli Serving Suggestions

Serve muesli with your milk or yogurt of choice. Dairy-free milks like cashew milk and pecan milk are delicious options. Enjoy it as-is or top your bowl with fresh fruit, such as berries or sliced bananas.

Enjoy your muesli right away for the most texture and chew. For a softer texture closer to classic Bircher muesli or overnight oats, let the mixture soak in milk for at least 30 minutes, or overnight in the refrigerator.

Muesli Storage

Store your muesli properly and it will last longer than a box of store-bought cereal! Once your muesli has cooled completely, transfer it to a freezer bag and squeeze the excess air out before sealing it.

Muesli will keep at room temperature for about one month, but is best kept in the freezer for up to six months. You can use it straight from the freezer—no defrosting necessary. Since the dried fruit hardens in the freezer, let your bowl of frozen muesli and milk rest for a few minutes before eating.

Always stir muesli well before serving, as the seeds and nuts tend to settle.

More Oat-Based Breakfast Recipes

If you enjoy this muesli, you’ll also love these recipes:

• Blender Oatmeal Pancakes
• Blueberry Baked Oatmeal
• How to Make the Best Oatmeal
• Overnight Oats
• The Very Best Granola

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Muesli

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 cups
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews

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This wholesome muesli recipe is quick, easy and delicious! Make a big batch and enjoy it for many breakfasts. Recipe yields 8 cups, enough for 16 servings.

Ingredients

• 4 cups old-fashioned rolled oats 
• 1 cup slivered almonds
• 1 cup large, unsweetened coconut flakes or shredded unsweetened coconut
• ½ cup pepitas (green pumpkin seeds)
• 1 teaspoon ground cinnamon
• ½ teaspoon fine salt
• Optional: Up to 2 tablespoons maple syrup
• 1 tablespoon pure vanilla extract
• ½ cup chopped dried cranberries or cherries
• 1 cup hemp hearts

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, almonds, coconut, pepitas, cinnamon and salt. Pour in the maple syrup, if using, and vanilla extract. Stir until evenly combined.
3. Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes. Let the muesli cool to room temperature, then stir in the dried cranberries and hemp hearts.
4. Store cooled muesli in a freezer-safe bag with the air squeezed out. Stir before serving. Muesli will keep well at room temperature for about 1 month, but keeps best in the freezer for up to 6 months (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).

Notes

Make it gluten free: Be sure to buy certified gluten-free oats.

Change it up: See the post for your full list of options! Substitute another chopped nut (or seeds) for the almonds, omit the coconut if you don’t like it, choose other warming spices than cinnamon, substitute other chopped dried fruit (or omit), and skip the hemp seeds if you don’t have them.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Baked
• Cuisine: Swiss

The post Muesli appeared first on Cookie and Kate.

Homemade lemon vinaigrette is one of the most versatile salad dressings! Today, I’m sharing my go-to lemon dressing recipe for all of your salad needs. It’s light and lively, and goes with nearly any salad.

Lemon juice shines in this simple recipe using basic, high quality ingredients. No store-bought salad dressing can compete with these vibrant, freshly-squeezed flavors.

To make this lovely dressing, you’ll need just five basic ingredients. Fresh lemons and garlic are key—please no pre-squeezed juice or pre-minced garlic here. You’ll also need extra-virgin olive oil, Dijon mustard, and honey or maple syrup. The Dijon mustard rounds out the flavor and helps emulsify the ingredients so they stay blended together.

This dressing yields enough for six generous side salads and keeps in the refrigerator for up to ten days. I’ve enjoyed this dressing for years and know you will, too!

How to Serve Lemon Vinaigrette

Lemon vinaigrette is one of my go-to dressings throughout the year. This dressing recipe relies entirely on lemon juice for its acidity. Technically, you could call it a citronette since it’s vinegar free, but this oil-based dressing is similar in flavor and mouthfeel to a classic vinaigrette.

Any green is fair game but I tend to use this dressing with more mild lettuces, including Bibb lettuce, spring greens and baby arugula. Lemon vinaigrette goes well with all fresh fruits, and any salad-friendly nut or cheese.

In summary, lemon vinaigrette is quite versatile. Here’s a short list of flavors that go particularly well with this dressing:

• Apple
• Broccoli
• Carrot
• Chickpeas
• Citrus, including grapefruit and orange
• Cucumber
• Farro
• Fennel
• Feta and goat cheese
• Lentils
• Pear
• Radish
• Strawberries
• Sunflower seeds
• Wild rice

Watch How to Make Lemon Dressing

Salads Featuring Lemon Vinaigrette

The following salads on Cookie and Kate feature lemon vinaigrettes tailored to each recipe.

• Arugula and Wild Rice Salad with Zippy Lemon Dressing
• Lemony Lentil and Chickpea Salad with Radish and Herbs
• Lemony Roasted Broccoli, Arugula & Lentil Salad
• Sun-Dried Tomato, Spinach and Quinoa Salad
• Vibrant Orange & Arugula Salad

Please let me know how your lemon salad dressing turns out in the comments! I love hearing from you. If you find yourself on a homemade dressing kick, be sure to check out more salad dressings here.

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Lemon Vinaigrette

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 3/4 cup
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

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Homemade lemon vinaigrette is far superior to store-bought salad dressings! Fresh lemon shines in this simple recipe using quality ingredients. Recipe yields ¾ cup.

Ingredients

• ⅓ cup extra-virgin olive oil
• ⅓ cup lemon juice (from about 2 lemons)
• 2 tablespoons Dijon mustard
• 1 to 2 tablespoons honey or maple syrup, to taste
• 3 cloves garlic, pressed or minced
• ¼ teaspoon fine salt
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional, for heat)

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Instructions

1. Combine all of the ingredients and whisk until blended. 
2. Season generously with black pepper and adjust to taste by adding more honey if the dressing tastes too tart. This dressing keeps well in the refrigerator, covered, for up to 10 days.

Notes

Recipe adapted from the Liquid Gold salad dressing in my cookbook, Love Real Food. 

Make it vegan: Use maple syrup, not honey.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: By hand
• Cuisine: Mediterranean

The post Lemon Vinaigrette appeared first on Cookie and Kate.

Did you know that you can turn basic balsamic vinegar into pure magic? Balsamic glaze is condensed balsamic vinegar that yields a beautiful dark, glossy drizzle with a bold, complex flavor. It’s also know as balsamic reduction… or as I like to say, balsamic magic.

It has a dark, almost honey-like sweetness and complexity, with a hint of residual tartness. By reducing the balsamic vinegar, you decrease the sourness and make the sugars even more pronounced. The flavor is difficult to describe because it is uniquely its own.

Balsamic glaze is marvelous drizzled over ripe summer produce, like perfect red tomatoes, peaches or melon. Add some olive oil, flaky salt, and basil for a beautiful summer salad. I also love it over greens, roasted vegetables and homemade pizzas. You’ll find even more uses below, but the possibilities are up to your own creativity.

Now, if you’re already buying true aged balsamic vinegar that’s thick and syrupy, there’s no need to make balsamic glaze. It’s already there. My favorite affordable, thick balsamic vinegar is this one by Napa Valley Naturals (affiliate link/look for the bottle with “25 stars” on it).

If you have a bottle of basic runny balsamic vinegar—the kind that I grew up with—you can turn it into balsamic glaze in under 20 minutes. It keeps well in the pantry nearly indefinitely, so it’s a worthwhile little project. You’ll be glad to have it!

How to Make Balsamic Glaze

Balsamic glaze is quite simple to make at home. You’ll find an instructional video, tips and recipe below, but basically, you’ll gently simmer runny balsamic vinegar until it has reduced by about half.

Watch How to Make Balsamic Glaze

Balsamic Glaze Tips

• Start with a decent runny balsamic vinegar. It needn’t cost a lot, but watch out for any strange additives in the ingredients list, like caramel coloring. I used Whole Foods 365 brand.
• Use a small, heavy-bottomed pot. If your pot is too large, your vinegar can evaporate too quickly and scorch.
• Run your exhaust fan. This recipe will make your kitchen smell like vinegar, and running your exhaust fan and cracking a window will help reduce the smell.
• Reduce the heat as necessary to maintain a gentle simmer. As the volume of liquid decreases, continue dialing down the heat.
• Stir often and keep an eye on the stove. It’s very easy to get distracted while making this glaze. Keep an eye on it so the vinegar doesn’t bubble over the pot or scorch over high heat.

Uses for Balsamic Glaze

Balsamic glaze is versatile. Balsamic glaze is wonderful drizzled over roasted vegetables, pizzas and flatbreads, and appetizers like the Tomato Basil Bruschetta shown above.

It also makes a stellar salad dressing. Start with a light drizzle of balsamic glaze, followed by a drizzle of good olive oil, finished with a sprinkle of flaky sea salt. This setup is great on fresh greens, as shown on this Super Simple Arugula Salad, as well as tomato, peach or watermelon salads. Try adding a drizzle on this Caprese Salad!

More recipes featuring balsamic reduction on Cookie and Kate:

• Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
• Caprese Sandwich
• Grilled Pizza
• Parmesan Roasted Broccoli with Balsamic Drizzle
• Simple Peach, Basil and Ricotta Flatbread
• Super Simple Arugula Salad
• Strawberry, Basil and Goat Cheese Salad with Balsamic Drizzle
• Tomato Basil Bruschetta with Balsamic Drizzle

Please let me know how your balsamic reduction turns out in the comments. I’m eager to hear how you use it.

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Balsamic Glaze (Balsamic Reduction)

• Author: Cookie and Kate
• Prep Time: 1 minute
• Cook Time: 12 minutes
• Total Time: 13 minutes
• Yield: 1/2 cup
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

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Make your own balsamic glaze, also known as balsamic reduction, with this simple recipe! It’s easy to make with regular balsamic vinegar. Use a minimum of 1 cup vinegar for this recipe—it will yield half as much balsamic glaze (if you start with 1 cup vinegar, this recipe will yield ½ cup balsamic glaze).

Ingredients

• 1 cup (or more) runny balsamic vinegar

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Instructions

1. Bring the vinegar to a boil in a small, thick bottomed saucepan over medium heat.
2. Reduce the heat to maintain a gentle simmer and cook, stirring often, until the vinegar is reduced by half, about 10 to 15 minutes (or considerably longer if starting with more than 1 cup vinegar).  You will likely need to dial down the heat over time.
3. Allow the reduction to cool. Drizzle as desired! Transfer leftover glaze to an air-tight jar and store in the pantry for up to 6 months.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

The post Homemade Balsamic Glaze (Balsamic Reduction) appeared first on Cookie and Kate.

Are you familiar with delicata squash? Delicata squash is considered a winter squash along with its cousins, which include butternut squash, spaghetti squash, and acorn squash. Delicata has a thinner skin and a smaller, more oblong shape, so it’s much easier to handle than the others.

I love delicata squash for its cute scalloped edges and hearty texture. It tastes lightly sweet and earthy, like a cross between spaghetti squash and acorn squash. Delicata squash is a great addition to fall salads and whole grain bowls.

Roasting delicata squash is the quickest and easiest way to enjoy this variety. The squash is dense, but turns nice and tender in the oven while the edges caramelize.

The only downside to delicata squash is that it doesn’t store as long as the other winter squash varieties. Now is the time to enjoy delicata squash!

Roasted Delicata Squash Notes & Tips

Delicata squash is easy to prepare.

Compared to its bulkier relatives, like spaghetti squash and pumpkin, delicata is a breeze to slice. Delicata squash is smaller, so you’ll need to use two to three delicatas to replace a larger squash.

Choose between rounds or half-moon shapes.

Either way you slice delicata squash, you end up with very cute shapes with scalloped outer edges. I love rounds because they almost look like flowers. Half-moons are slightly easier to prepare, however. You’ll find instructions for each option included in the recipe below.

You can eat the skin.

The skin on delicata squash is thinner than the other winter squash varieties. Once roasted, it softens and offers a subtle textural difference. The more fiber the better, right? (Contrary to common belief, you can also eat the skin on roasted butternut squash.)

Complimentary Flavors for Delicata Squash

Recipes featuring delicata squash tend to lean one of two ways. First, delicata lends well to classic fall Thanksgiving-style fare. See this Roasted Delicata Squash, Pomegranate and Arugula Salad as a prime example.

Second, delicata squash is also fantastic in Mexican-style meals, offering a sweet and hearty component that balances the spice. See this Chipotle-Glazed Delicata Squash as proof. Squash is, after all, native to North and Central America.

Delicata squash is a versatile ingredient that doesn’t overpower. Here’s a thorough list of complementary ingredients so you can craft your own meal.

• Accents: Bread crumbs, dates, dried cranberries, garlic, lime or orange juice, tahini, cream or yogurt
• Cheese: Feta, goat cheese, mozzarella and Parmesan
• Chili peppers: Chipotle peppers and jalapeños
• Fresh herbs: Cilantro, mint, parsley, sage and thyme
• Nuts: Almonds, pistachios, pecans, walnuts and pine nuts
• Onions: Red, yellow and green
• Produce: Apples, beets, kale, pomegranates and mushrooms
• Spices: Allspice, anise, cayenne, chili powder, cinnamon, cloves, cumin, nutmeg
• Sweeteners: Honey, maple syrup and brown sugar
• Whole grains: Brown rice and quinoa
• Vinegar: Apple cider or balsamic vinegar

More Seasonal Vegetables to Roast

These roasted vegetables are perfect for cozy autumn meals:

• Roasted Acorn Squash
• Roasted Beets
• Roasted Butternut Squash
• Roasted Carrots (Three Ways)
• Roasted Spaghetti Squash
• Roasted Sweet Potatoes

Please let me know how you serve your roasted delicata squash in the comments! I love hearing from you.

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Perfect Roasted Delicata Squash

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

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Follow this simple recipe, and your roasted delicata squash will turn out tender on the inside and caramelized on the outside. Recipe yields 4 servings.

Ingredients

• 2 medium delicata squash (about 2 pounds total)
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon fine salt

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. To prepare the squash, slice off the stem end and discard. Decide if you want half-moon shapes or rings. For half moons, slice the squash lengthwise down the middle and scoop out the seeds with a spoon. Then place the cut sides down and slice across the ridges to make ½″ thick pieces. For rings, slice the squash into ½″ thick rounds and use a spoon to scoop the seeds out of each round.
3. Place the sliced delicata squash on your rimmed baking sheet. Drizzle the olive oil and sprinkle the salt on top. Toss until the squash is lightly and evenly coated in oil (add another splash if the squash seems dry), then arrange them in a single layer.
4. Bake for about 25 to 35 minutes or until the squash is tender and golden, flipping halfway. Serve as desired.

Notes

Note on seeds: You can roast the seeds if you’d like to separate them from the pulp. Refer to my roasted pumpkin seeds recipe for details.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Side dish
• Method: Roasted
• Cuisine: American

The post Perfect Roasted Delicata Squash appeared first on Cookie and Kate.

Want to know something cool about roasted butternut squash? You don’t have to peel it before roasting. That’s right. You do not have to suffer through peeling an entire slippery butternut squash if you’re going to roast it. The skin is perfectly safe to eat, and it’s hardly noticeable after a nice roast in a hot oven. You can see proof here and here.

Butternut squash is technically a winter squash, and it is indeed hearty and wonderful on a chilly day. Spring zucchini hasn’t arrived yet, so let’s use up the butternut in the pantry while it’s still good.

Butternut squash is naturally quite sweet. Roasted butternut squash is my favorite preparation because the edges caramelize against the pan, yielding delicious savory bits that help balance the sweetness.

Roasted butternut makes a great side dish with a few garnishes on top, but it’s more versatile than that. Over the years, I’ve used it in risotto and soup, hearty fall and winter salads, and even tacos. Again, I love to contrast the sweetness with spicy and savory ingredients, and you’ll find a list of suggestions below.

Roasted Butternut Squash Tips

There’s no wrong way to slice butternut squash

Which is to say that no matter how you slice a butternut squash into “cubes,” the cubes won’t be perfectly even. We’re dealing with an irregularly-shaped vegetable here.

In these photos, I sliced my butternut the way you’d learn to cut butternut squash in culinary school. I often slice it in half lengthwise instead, scoop out the seeds, and go from there. Either way works, or you can always buy pre-cut butternut squash to save time.

…but do slice it safely

Make sure your squash and your hands are thoroughly dry. Use a sharp chef’s knife on a sturdy cutting surface. Place your cutting board on a lightly damp towel to prevent the board from slipping around. However you slice the squash, start by creating a flat side that you can then turn against the cutting board to keep the squash stable for subsequent slices.

Your hands might feel or look funny afterward

“Squash hands” is a thing, and I’ve experienced it myself. When my skin comes into contact with cut squash, it feels tight with a weird orangey film that seems impossible to wash off. It’s a common occurrence with generally mild symptoms. You can wear disposable gloves to prevent it altogether. If only I could remember.

Temperature and timing notes

Roast butternut squash in a relatively hot oven. As with most other roasted vegetables, 425 degrees Fahrenheit is perfect.

Butternut squash varies considerably in size and moisture content, so timing can vary! One cubed butternut squash could need as little as 35 minutes or as long as 55 minutes in the oven. I’ve written the recipe below accordingly.

Watch How to Roast Butternut Squash

Complimentary Flavors for Butternut Squash

Butternut squash is at home on a Thanksgiving table and is always welcome with traditional meals along those lines. For these photos, I garnished the roasted squash with toasted pepitas, cranberries, chopped parsley and finely grated Parmesan for a simple side dish.

Butternut squash is also a fantastic sweet contrast in spicy dishes, including Mexican meals and curries. Here’s a list of flavors that work well with butternut. A few might surprise you!

• Beans: Black beans, chickpeas, white beans
• Dairy: Butter or browned butter, cheddar cheese, Fontina cheese, goat cheese, Parmesan, ricotta, yogurt
• Herbs: Cilantro, parsley, rosemary, sage
• Nuts and seeds: Almonds, pecans, pepitas (pumpkin seeds), pine nuts, walnuts
• Produce: Apples, arugula, celery, garlic, ginger, onions of all kinds including leeks, mushrooms, orange, pomegranate
• Seasonings and accents: Allspice, balsamic vinegar, chili powder or red pepper flakes, cinnamon, cloves, coconut milk, coriander, cumin, curry powder or Thai curry paste, dried cranberries, ginger, honey or maple syrup, lemon or lime, nutmeg, tamari (soy sauce), vanilla

Recipes Featuring Roasted Butternut Squash

From soup to tacos, roasted butternut squash is a versatile and flavorful component.

• Hearty Roasted Butternut Squash & Apple Salad
• Balsamic Butternut, Kale and Cranberry Panzanella
• Roasted Butternut Squash, Pomegranate and Wild Rice “Stuffing”
• Roasted Butternut Squash Risotto
• Roasted Butternut Squash Soup
• Roasted Butternut Squash Tacos

More Roasted Winter Vegetables to Try

These seasonal roasted vegetables are perfect for chilly days:

• Roasted Acorn Squash
• Roasted Beets
• Roasted Broccoli (Plus Four Variations)
• Roasted Brussels Sprouts
• Roasted Carrots (Three Ways)
• Roasted Cauliflower (Four Ways)
• Roasted Potatoes
• Roasted Sweet Potatoes

Please let me know how your roasted butternut turns out in the comments! I love hearing from you.

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Perfect Roasted Butternut Squash

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews

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With this simple recipe, your roasted butternut squash will turn out perfectly tender on the inside and caramelized on the outside. Recipe yields 4 servings.

Ingredients

• 1 small-to-medium (2 to 2 ½ pounds) butternut squash, cut into ¾-inch cubes
• 1 ½ tablespoons extra-virgin olive oil
• ¼ teaspoon fine salt

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. Place the cubed butternut squash on your rimmed baking sheet. Drizzle it with the olive oil and sprinkle it with the salt. Toss until the cubes are lightly and evenly coated in oil, then arrange them in a single layer.
3. Roast for 35 to 55 minutes, tossing after 20 minutes, until they are starting to turn golden on the edges and tender when pierced through with a fork. Use as desired.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Side dish
• Method: Roasted
• Cuisine: American

The post Perfect Roasted Butternut Squash appeared first on Cookie and Kate.

Fellow enchilada enthusiasts, I’m so pleased to introduce this green enchilada sauce. This recipe is inspired by the green chili sauces I’ve enjoyed on recent trips to New Mexico. While the real-deal sauces often feature elusive New Mexican chili peppers, this flavorful sauce is easy to make with basic grocery store ingredients. It’s a pretty ideal alternative.

Try this green enchilada sauce in place of red enchilada sauce the next time you make your favorite enchilada recipe.

To make this recipe, I experimented with combinations of readily available chili peppers, tomatillos, broth, and flour with disappointing results. Finally, I found a great shortcut that yields the best flavor, thanks to a tip from Rick Bayless. This green enchilada sauce recipe takes advantage of store-bought salsa verde! And yet, the end result tastes much nicer than store-bought enchilada sauce.

This green enchilada sauce requires only three basic ingredients—salsa verde, sour cream and cilantro. I love how simple it is to make, especially since enchiladas are always a project. This recipe is gluten free, too, if that is a consideration for you. Let’s make some.

Green Enchilada Sauce Ingredients

You will need only three simple ingredients to make this lively green enchilada sauce. Here they are:

1) Salsa verde

Salsa verde, which is green salsa made from tomatillos, forms the backbone of this green enchilada sauce. Since salsa verde is bursting with flavor already, this sauce doesn’t need many additions.

You could make your own salsa verde for the freshest results, but since easy is the name of the game today, I suggest using store-bought. Choose a mild or medium option so your sauce doesn’t overpower the dish. For these photos, I used Whole Foods 365 brand of salsa verde, which is on the spicier side of medium.

2) Fresh cilantro

Adding a handful of cilantro to the blender ensures that your salsa mixture tastes fresh and vibrant. Since it’s all blended together, there’s no need to chop the cilantro before using.

3) Sour cream

After cooking down the salsa mixture, we’ll stir in some sour cream (or heavy cream or crème fraîche). The dairy rounds out the flavors and make this sauce lightly creamy. I love the subtle tanginess provided by sour cream or crème fraîche, but heavy cream works as well.

Of the three, sour cream requires one tiny extra step. Sour cream can curdle when it comes into contact with a hot mixture. To avoid curdling, simply temper the sour cream by stirring some of the warm salsa mixture into the sour cream. Then it’s ready to use.

If you are following a dairy-free or vegan diet, I believe you could use my vegan sour cream to make this recipe work for you.

Watch How to Make Easy Green Enchilada Sauce

Uses for Green Enchilada Sauce

It goes without saying that this green sauce is perfect for enchiladas. Since it is essentially warm, smooth, creamy salsa verde, it has other uses as well! I love to serve it as a warm salsa with tortilla chips or quesadillas. Drizzle it over your nachos, burritos, scrambled or fried eggs.

Green enchilada sauce goes particularly well with recipes featuring sweet potato or butternut squash, red bell pepper, spinach, black beans or cilantro. These enchilada recipes are perfect candidates for this green sauce:

• Black Bean Sweet Potato Enchiladas
• Roasted Veggie Enchilada Casserole
• Veggie Black Bean Enchiladas

Please let me know how your enchilada sauce turns out in the comments! I really love hearing from you.

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Easy Green Enchilada Sauce

• Author: Cookie and Kate
• Prep Time: 8 minutes
• Cook Time: 7 minutes
• Total Time: 15 minutes
• Yield: 2 1/3 cups
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews

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This green enchilada sauce is so easy to make with three simple ingredients! It will take your enchiladas to the next level. Recipe yields about 2 ⅓ cups.

Ingredients

• 24 ounces (3 cups) mild to medium salsa verde, either jarred or homemade
• ⅓ cup fresh cilantro leaves (some tender stems are ok)
• ¼ cup sour cream, heavy cream or crème fraîche

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Instructions

1. In a blender, combine the salsa verde and cilantro. Blend until smooth. 
2. Transfer the mixture to a large skillet and bring it to a simmer over medium heat. Continue simmering, stirring often, for about 5 to 7 minutes, until the mixture is reduced by about one-third.
3. If you’re using sour cream, temper it by mixing about equal parts warm salsa with the sour cream, then stir it into the sauce. ( Or, if you’re using heavy cream or crème fraîche, you can stir it directly into the warm sauce). Use the enchilada sauce immediately, or let it cool to room temperature then refrigerate for up to 5 days, or freeze for up to 3 months.

Notes

Recipe adapted from Mexican Everyday by Rick Bayless.

Make it dairy free/vegan: I haven’t tried to be sure, but I believe that my vegan sour cream would work well in place of conventional sour cream.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Sauce
• Method: Stovetop
• Cuisine: Mexican

The post Easy Green Enchilada Sauce appeared first on Cookie and Kate.

Roasted acorn squash deserves a place on your table this season. It’s easy to make, warming and hearty, and almost nutty in flavor.

Acorn squash is often overlooked when surrounded by its brighter squash cousins. Unlike butternut squash, it’s satisfyingly but not overtly sweet. Like pumpkin, it plays nicely with autumnal spices, including cinnamon, nutmeg and ginger.

If you’ve already had your fill of the other squash varieties this fall, give acorn squash a try!

Halved and roasted acorn squash makes a beautifully simple side dish. It’s worthy of your Thanksgiving table, but easy enough for a regular weeknight dinner.

Today, I’m showing you how to prepare perfectly roasted acorn squash, with caramelized edges and tender insides. The method is very similar to roasted spaghetti squash. Let’s get to it.

How to Prepare Acorn Squash

Step one is to slice your acorn squash in half (safely!). Given its tough exterior and round shape, acorn squash can be a bit slippery. You’ll need a sharp chef’s knife and a non-slip cutting board, like this one (affiliate links), or you can place a lightly damp tea towel under your cutting board to keep it in place.

Start by piercing the squash in the center along a depression line. Then, cut through the tip. Finish by slicing through the top portion just next to the stem.

Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces. Or, you can roast the seeds as you would pumpkin seeds. You’ll find the rest of the recipe below!

Watch How to Roast Acorn Squash

Suggested Toppings for Acorn Squash

Roasted acorn squash doesn’t need a lot of toppings to be delicious. A pat or two of butter offers some welcome richness. As you’ll see in these photos, I love topping roasted squash with a light drizzle of maple syrup, and a pinch of cinnamon and salt. For a less expected option, top your acorn squash with pepitas (green pumpkin seeds) toasted with a pinch of chili powder and salt, plus crumbled fried sage leaves.

Choose just a couple of complementary flavors for a simple side dish, or several for more impact. You can serve acorn squash as a main dish if you incorporate cheese and whole grains, as you’ll see in my recipe for Vegetarian Stuffed Acorn Squash.

Here are some topping suggestions:

• Apples
• Butter
• Cheese: Goat cheese or Parmesan
• Cranberries
• Garlic or ginger
• Honey or maple syrup
• Herbs: Cilantro, fried sage, parsley
• Nuts and seeds: Pecans, pepitas, walnuts
• Spices: Black pepper, cinnamon, chili powder
• Whole grains: Quinoa, wild rice

More Hearty Squash Recipes to Enjoy

Here are a few more recipes featuring acorn squash, butternut squash and spaghetti squash:

• Adrianna’s Spicy Squash Soup
• How to Cook Spaghetti Squash (The Best Way!)
• Roasted Butternut Squash Risotto
• Spaghetti Squash “Pizza” Bowls
• Vegetarian Stuffed Acorn Squash

Please let me know how your squash turns out in the comments! I love hearing from you.

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Perfect Roasted Acorn Squash

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 54 reviews

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Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.

Ingredients

• 2 medium acorn squash
• 1 tablespoon extra-virgin olive oil, divided
• ¼ teaspoon fine salt

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
3. Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. 
4. Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

Notes

Recipe adapted from my Vegetarian Stuffed Acorn Squash.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Side dish
• Method: Roasted
• Cuisine: American

The post Perfect Roasted Acorn Squash appeared first on Cookie and Kate.

I love ranch dressing. There, I said it. As a kid, I adored Hidden Valley, but as an adult, I only get excited about made-from-scratch, real-deal ranch dressing. This recipe is exactly that.

Earlier this year, as I navigated my first trimester, I found myself craving my favorite comfort foods. Naturally, I made my own ranch dressing and happily drizzled it over my salads, and my pizzas, and even my quesadillas (why not?).

This ranch dressing recipe is the end result of my experimentation. It features fresh herbs, real buttermilk, and a creamy sour cream base. It tastes gourmet, and it’s certainly not too heavy. I hope you love it as much as I do!

Watch How to Make Ranch Dressing

Ranch Dressing Ingredients

This dressing is super fresh and made entirely from scratch. Here’s what you’ll need:

Sour Cream

Sour cream forms the base of this ranch dressing. It’s creamy, tangy and delicious.

Buttermilk

Buttermilk offers some additional tang and thins out the sour cream and mayonnaise to yield a drizzly texture. You’ll see that the recipe offers a range for the buttermilk, so you can make this dressing thicker or thinner as desired.

For the best flavor in dressings, I recommend using real buttermilk rather than DIY buttermilk substitute, which is better suited for baked goods. In a pinch, though, you can get by with milk instead. You’ll likely want to use the full amount of lemon juice to make up for the buttermilk’s sour flavor.

Mayonnaise

This ranch dressing needs just a little bit of mayonnaise to achieve the perfect rich and creamy texture.

Fresh Herbs

Fresh herbs make this classic dressing taste gourmet! Dried spices just don’t compare. Use a combination of fresh parsley, cilantro or dill (ideally, use a combination of the two) and chives.

Garlic and Lemon Juice

One clove of garlic sends this dressing over the top. It’s just right. Add a teaspoon or two of lemon juice to ramp up the tang.

Salt and Pepper

Salt enhances the other flavors. Please be generous with the freshly ground black pepper. It’s another key element in classic ranch dressing flavor.

More Homemade Salad Dressings to Try

Here are just a few more salad dressings on Cookie and Kate:

• Creamy Tahini Dressing
• Easy Caesar Dressing
• Easy Green Goddess Dressing
• Greek Salad Dressing
• Sunshine Salad Dressing (Creamy Honey Mustard)

Please let me know how you like this ranch dressing in the comments! I love hearing from you.

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Homemade Ranch Dressing

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1 cup
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews

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Make ranch dressing from scratch with this simple recipe! This creamy ranch dressing recipe calls for fresh herbs and tastes amazing. Recipe yields about 1 cup dressing.

Ingredients

• ½ cup sour cream
• ¼ to ½ cup buttermilk, depending on your desired consistency
• 2 tablespoons mayonnaise 
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh cilantro or dill, or a combination of the two
• 1 tablespoon minced fresh chives
• 1 garlic clove, pressed or minced
• 1 to 2 teaspoons fresh lemon juice, to taste
• ½ teaspoon fine salt
• Freshly ground black pepper, to taste

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Instructions

1. In a bowl, combine the sour cream, ¼ cup buttermilk, mayonnaise, fresh herbs, garlic, 1 teaspoon lemon juice, salt, and about 5 twists of black pepper. Whisk to combine. 
2. Taste, and add up to ¼ cup more buttermilk if you desire a thinner, more drizzly consistency. Add up to 1 teaspoon more lemon juice if you would like more zing, and/or more pepper to kick it up a notch. 
3. This dressing tastes great immediately and even better after a 10-minute rest. Use as desired, and store leftovers in the refrigerator, covered, for 5 to 7 days.

Notes

Change it up: Like spicy ranch? Add sriracha, to taste, or a finely chopped seeded jalapeño.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: By hand
• Cuisine: American

The post Homemade Ranch Dressing appeared first on Cookie and Kate.