7 Ways With a Blender

An indispensable kitchen tool, the blender can go from whipping up a batch of frozen margaritas to puréeing soup to making pesto, all without breaking a sweat.

  • <p>Get Blended</p>
    Story by Maureen Callahan

    Get Blended

    Your blender can do so much more than make milkshakes and the occasional breakfast smoothie. Set it free with recipes for zesty pasta sauces, company-worthy crepes, and a creamy soup. Next to the microwave, you may find that the blender is your favorite time-saving kitchen gadget.

  • Raspberry "Sangre" Margaritas
    Story by Maureen Callahan, Leigh Beisch

    Raspberry "Sangre" Margaritas

    Frozen raspberries take a quick ride in the blender to make a beautiful blood-red purée sangria that's mixed with tequila, triple sec, lime and crushed iced for a delicious twist on the frozen margarita. Make the purée up to a day ahead of time.
  • Sun-Dried Tomato Tapenade with Crostini
    Story by Maureen Callahan, Photo: Becky Luigart-Stayner

    Sun-Dried Tomato Tapenade with Crostini

    Sun-dried tomatoes and a splash of lemon juice transform plain olive tapenade into a wonderfully flavored spread that's great on sandwiches, cooked fish, or slices of toasted baguette. Make it in the blender and store for up to two days.
  • Blackberry-Cream Cheese Crepes
    Story by Maureen Callahan, Becky Luigart-Stayner

    Blackberry-Cream Cheese Crepes

    Elegant as they seem, the batter for these dessert crepes is a snap to make using a blender and five basic ingredients. Stuff the crepes with cream cheese and drizzle with a quick blender sauce made of cooked fresh blackberries enhanced with a splash of brandy.
  • Rémoulade Sauce
    Story by Maureen Callahan

    Rémoulade Sauce

    This popular New Orleans sauce is made easily in the blender by puréeing fresh celery, garlic, Creole mustard, oil, and a few fragrant spices. Spread it on crab cakes, grilled chicken or sandwiches to add a bright kick of Big Easy flavor. It's also a good sauce or dip for shrimp and veggies.
  • Parsley Mint Pistachio Pesto
    Story by Maureen Callahan, Photo: Dan Goldberg; Styling: Dan Becker

    Parsley Mint Pistachio Pesto

    Four ingredients and a blender are all it takes to make this easy pesto flavored with pistachios, mint, and parsley. Toss it with hot pasta, use it in a cold pasta salad, or combine it with mayonnaise to make a sandwich spread or easy dip. Make a big batch and freeze any extra for later use.
  • Sesame Miso Vinaigrette
    Story by Maureen Callahan, Photo: Annabelle Breakey

    Sesame Miso Vinaigrette

    Add miso (soybean paste), tahini (sesame seed paste), orange juice, soy sauce and oil to the blender and whip up a quick, flavorful Asian dressing perfect over salad greens or cooked noodles. Leftover vinaigrette doubles as a great dipping sauce or a marinade for salmon, chicken or shrimp.
  • Butternut Squash-Leek Soup
    Story by Maureen Callahan, Lee Harrelson

    Butternut Squash-Leek Soup

    This easy 8-inqredient soup pairs sweet butternut squash with roasted garlic and leeks for a savory main course soup. Serve it with crusty artisan bread and a big salad. Don't have time to roast garlic? Sauté it in the pot before starting the soup.
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