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.
August 19, 2008
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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.
2 of 8Photo by Kelsey Hansen; Prop styling by Audrey Davis; Food styling by Torie Cox
Raspberry "Sangre" Margaritas
Raspberry "Sangre" Margaritas
Recipe 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.
3 of 8Photo: Becky Luigart-Stayner
Sun-Dried Tomato Tapenade with Crostini
Sun-Dried Tomato Tapenade with Crostini Recipe 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.
4 of 8Becky Luigart-Stayner
Blackberry-Cream Cheese Crepes
Blackberry-Cream Cheese Crepes Recipe 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.
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Rémoulade Sauce Recipe 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.
6 of 8Photo: Dan Goldberg; Styling: Dan Becker
Parsley Mint Pistachio Pesto
Parsley Mint Pistachio Pesto Recipe 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.
7 of 8Photo: Annabelle Breakey
Sesame Miso Vinaigrette
Sesame Miso Vinaigrette Recipe 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.
8 of 8Lee Harrelson
Butternut Squash-Leek Soup
Butternut Squash-Leek Soup Recipe 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.