Recipes Archives - Pamela Salzman

Refreshing Cucumber Vodka Cocktail Recipe (with Mint)

This refreshing cucumber vodka cocktail features simple ingredients like fresh cucumbers, lime juice, mint, vodka, Cointreau, and apple juice. Garnished with fresh mint sprigs and sliced cucumber, it offers fresh flavors that are perfect for cooling off on a hot summer day.

This recipe was originally posted on July 27th, 2013, and has been updated as of July 10th, 2024.

Why You’ll Love This Cucumber Vodka Cocktail

I know, this is supposed to be a family website. But there is nothing wrong with a happy hour every now and then, especially if you can find a delicious, relatively natural cucumber cocktail like this one to enjoy. I’ll be honest here, I am not much of a drinker. That is, anymore. Twenty, even ten years ago, my tolerance for alcohol was quite a bit higher than it is now. I really don’t know what happened to me. One day I woke up and couldn’t metabolize alcohol anymore. Kind of stinks, to tell you the truth. Even though I would love to chill out with a glass of wine on a regular basis, it just doesn’t agree with me and it’s not worth the headache. Literally. But a smidge of vodka every now and then seems not to offend my system.

If you do drink, this Cucumber Vodka Cocktail is tasty, refreshing, and just plain pretty. It’s one of my favorite recipes because it’s not too sweet and not too alcoholic if you know what I mean. I can’t deal with cocktails that taste like alcoholic Kool-Aid. When I’m eating a savory appetizer, overly sweet drinks don’t seem to taste quite right. But besides that, overly sweet drinks go straight to my head. Ouch. This cucumber-vodka concoction is just right. It’s got fresh ingredients and is the perfect way to beat the heat and enjoy a cocktail that isn’t too overpowering.

I am going to go against one of my blog rules, no writing about the weather….yawn. But I know so many people in different parts of the country who have been in sweltering heat the last few weeks. Not here in Manhattan Beach, California, of course. I’m telling you, if you want to live by the beach and never need air conditioning, this is the town for you. It’s the end of July and I am wearing jeans and long sleeves as I type this, with the windows closed. If the sidewalks are sizzling where you are, and you’d like to enjoy a cooling drink, you should give this a go.

You can make this drink entirely in advance for your next party if you like and then just add the garnish and ice cubes at the last minute. That way you’ll be as cool as a cucumber when your guests arrive. Couldn’t resist.

Ingredient Notes

English cucumbers

mint leaves

fresh lime juice

Vodka: Use your favorite smooth vodka– I used Belvedere.

Cointreau

apple juice (if you’re juicing the cucumber, you might as well juice an apple, too)

Step-by-Step Instructions

Slice the half cucumber into rounds and reserve for garnish.
If you have a juicer, juice the whole cucumber, unpeeled. If you don’t have a juicer, quarter the cucumbers lengthwise, scrape out the seeds with a spoon, and discard the seeds. Coarsely chop the cucumber and puree in a food processor until smooth. Strain through a fine sieve, pressing on solids to extract as much liquid as possible. You should end up with approximately 1 cup plus 2 Tablespoons of cucumber juice. If you end up with more than that, reserve it for another use or add it to the cocktail, if desired.
Place mint and lime juice in a pitcher and press on the mint leaves with a wooden spoon or muddler to extract the flavor from the mint leaves.* Add the 1 cup + 2 Tablespoons fresh cucumber juice, lime juice, vodka, Cointreau, and apple juice and stir to combine.
Pour into 4 highball glasses filled with ice. Garnish the glasses with cucumber slices, a lime wedge, and/or mint leaves.

Expert Tips

This can also be made with a cocktail shaker if desired. Place ice cubes, mint, and lime juice in a shaker and shake. Add remaining ingredients and shake. Strain into four glasses filled with ice. Garnish with cucumber and mint leaves.
You can serve this cocktail in a highball glass, coupe glass, collins glass, or whatever you like.
To make this a mocktail, substitute soda water, club soda, or sparkling water for the vodka and Cointreau. You could also try ginger beer (which is non-alcoholic) which gives it a really deep and delicious flavor.
There’s no added sweetener in this recipe as the apple juice add the sweetness. If you’d like additional sweetener you can add a little agave syrup or simple syrup.
You can substitute fresh basil leaves instead of mint if desired.

More Mocktail & Cocktail Recipes

Ginger Lime Spritzer

Spicy Tequila Cocktail Recipe

Hibiscus Mocktail Recipe

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Mint Cucumber Vodka Cocktail

Author: Pamela, inspired by Martha Stewart

Serves: makes 4 drinks

Ingredients

1 ½ English cucumbers, divided
1 ½ cup mint leaves
5 Tablespoons freshly squeezed lime juice (from about 4 limes)
¾ cup vodka
3 Tablespoons Cointreau
¾ cup apple juice (if you're juicing the cucumber, you might as well juice an apple, too)

Instructions

Slice the half cucumber into rounds and reserve for garnish.
If you have a juicer, juice the whole cucumber, unpeeled. If you don’t have a juicer, quarter the cucumbers lengthwise, scrape out the seeds with a spoon and discard the seeds. Coarsely chop the cucumber and puree in a food processor until smooth. Strain through a fine sieve, pressing on solids to extract as much liquid as possible. You should end up with approximately 1 cup plus 2 Tablespoons of cucumber juice. If you end up with more than that, reserve for another use or add to the cocktail, if desired.
Place mint and lime juice in a pitcher and press on the mint leaves with a wooden spoon or muddler to extract the flavor from the mint leaves.* Add the 1 cup + 2 Tablespoons cucumber juice, lime juice, vodka, Cointreau, and apple juice and stir to combine.
Pour into 4 short glasses filled with ice. Garnish the glasses with cucumber slices and/or mint leaves.

Notes

*This can also be made with a cocktail shaker, if desired. Place ice cubes, mint and lime juice in a shaker and shake. Add remaining ingredients and shake. Strain into four glasses filled with ice. Garnish with cucumber and mint leaves.

To make this a mocktail, swap sparkling water for the vodka and cointreau.

Hearty Italian Chopped Salad Recipe (La Scala Copycat)

This easy-to-customize Italian Chopped Salad is a homemade take on La Scala’s iconic dish! Using simple ingredients, this salad focuses more on the method than the specific components, allowing you to make it delicious with any of your favorite ingredients! Complete with a homemade dressing to top it off!

What is an Italian Chopped Salad?

An Italian Chopped Salad is a flavorful and vibrant dish typically made with a variety of fresh ingredients chopped into bite-sized pieces. It’s known for its bold, Italian-inspired flavors and often includes a mix of vegetables, meats, cheeses, and a tangy dressing. Today I’m recreating this dish from a super popular restaurant called La Scala.

The beauty of this hearty salad is its versatility. You can mix and match ingredients to suit your taste, making it a perfect customizable meal.

What Makes This Recipe Great

La Scala’s Italian Chopped Salad is an iconic dish renowned by celebrities and patrons from all over. The salad has earned a reputation for its fresh, high-quality ingredients and well-balanced flavors. Each bite offers a delightful mix of crisp lettuce, savory meats, tangy cheese, and zesty dressing–all finely chopped. It’s easy to customize and has been popular for so long (and rightfully so!).

I’ve been enjoying the La Scala Chopped Salad for decades and have never ordered anything else at the restaurant (it’s one of my favorite things!). Sometimes I customize it with different ingredients, but the key is to chop everything really well! My version of their salad is this delicious and easy-to-customize Italian Chopped Salad with a zesty red wine vinaigrette. It’s an easy recipe to recreate in your home kitchen without the fancy restaurant price tag.

I wanted to show you a unique way to serve a chopped salad by plating it over white bean hummus. However, if you prefer the classic chopped salad, simply add a can of chickpeas (garbanzo beans) instead of the hummus. Both ways offer delicious flavor, the hummus just adds a little bit of flair. Customize this salad your way, and enjoy every bite!

Ingredient Notes

Dressing Ingredients

unrefined cold-pressed extra-virgin olive oil

red wine vinegar

dry mustard powder

garlic

sea salt

black pepper or to taste

grated Parmesan cheese

Salad

head of iceberg lettuce

head of Romaine lettuce

Italian dry salami: Personally, I don’t eat salami, so I substitute turkey instead. You can use good quality deli turkey or ask for a thick slice of in-house roasted turkey from many markets to chop for the salad. Feel free to substitute any protein you like!

fresh mozzarella cheese or provolone cheese: You can use shredded cheese or mozzarella balls, whichever you prefer.

optional add-ins: Red onion slices, Persian cucumbers, cherry tomatoes, black or kalamata olives.

White Bean Hummus

cans of white beans

tahini

garlic cloves

freshly squeezed lemon juice

sea salt

ice water

Step-by-Step Instructions

Make the dressing by combining all vinaigrette ingredients in a small bowl or screw-top jar until emulsified. Makes about 1 cup.
In a food processor, blend the white beans until it forms a paste. Add tahini, garlic, lemon juice, and salt and process until combined. Add the ice water and blend until completely smooth—taste for seasoning.
Spread the white bean hummus over a platter or shallow bowl.
In a large mixing bowl, toss the salad ingredients with enough dressing to coat lightly and mound over the hummus.

Expert Tips

You can customize this salad with any delicious ingredients as desired. Some good options include red onion, Persian cucumbers, cherry tomatoes, black or kalamata olives, red peppers, banana peppers, or any other raw veggies for extra crunch.
The dressing is easy to make and stores well for up to a week. Use it for another Italian salad recipe or add additional dressing to your chopped salad as desired.

Serving & Storage Tips

Serve this Italian chopped salad as a main course or side salad. It goes well with pasta dishes, a side of garlic bread, or by itself!

This salad is best served right away if tossed as the crunchy lettuce will lose its texture over time. To make the salad ahead of time, I recommend storing it in an airtight container in the refrigerator until ready to eat. Store the dressing in a separate container and toss when ready to serve.

More Salad Recipes

Grilled Halloumi Salad with Sumac Dressing

Montauk Lobster Cobb Salad (Duryea’s Copycat)

The Best Wedge Salad with Creamy Dressing

Roasted Beet Greek Salad Recipe

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Italian Chopped Salad Recipe

Serves: 4-6

Ingredients

Vinaigrette:
½ cup unrefined cold-pressed extra-virgin olive oil
¼ cup red wine vinegar
2 teaspoons dry mustard powder
1 medium clove garlic, minced
1 teaspoon sea salt
1 teaspoon black pepper or to taste
½ cup grated Parmesan cheese
White bean hummus:
2 15-oz cans white beans, drained and rinsed (about 3 ¼ cups beans)
⅓ cup tahini
3 garlic cloves, smashed
¼ cup freshly squeezed lemon juice
1 teaspoon sea salt
¼ cup ice water
Salad:
1 head iceberg lettuce, finely chopped
1 head Romaine, finely chopped
¼ pound Italian salami, julienned or roasted turkey, chopped
¼ pound mozzarella or provolone cheese, shredded
Additional add-ins that work well: shaved red onion, diced cucumber, diced tomato, olives

Instructions

Make the dressing by combining all vinaigrette ingredients in a bowl or screw top jar until emulsified. Makes about 1 cup.
In a food processor, blend the white beans until it forms a paste. Add tahini, garlic, lemon juice, and salt and process until combined. Add the ice water and blend until completely smooth. Taste for seasoning.
Spread the white bean hummus over a platter or shallow bowl.
In a large bowl, toss the salad ingredients with enough dressing to coat lightly and mound over the hummus.

Red, White, and Blue Vegan Ambrosia Salad Recipe

This is a super easy recipe for a festive and fun Vegan Ambrosia Salad! A dairy-free twist on the classic Ambrosia fruit salad recipe made with strawberries, blueberries, and raspberries, coconut yogurt, vegan marshmallows, and shredded coconut!

What is an Ambrosia Fruit Salad?

Ambrosia is a traditional fruit salad often served at potlucks and holiday gatherings. Most Ambrosia recipes typically feature a mixture of fruit like mandarin oranges, pineapples, and shredded coconut, combined with marshmallows, and sometimes whipped cream or sour cream. Some variations may also include maraschino cherries (or fresh cherries), bananas, and nuts. Fun fact, the dish is named after the food of the gods in Greek mythology, reflecting its sweet and delightful flavor.

For today’s recipe, we’re making a festive, vegan, and 4th of July version of this classic, creamy fruit salad, and I love the way it’s turned out. As with most salads, you can customize the ingredients to your liking and make substitutions if needed!

What Makes This Recipe Great

This is a twist on the classic Ambrosia fruit salad. It is delightful to bring to a potluck if you need an easy, fast, last-minute dessert that kids and adults love. This “red, white, and blue” Vegan Ambrosia version is lighter than a traditional ambrosia, which is usually made with mayonnaise or sour cream.

I keep the sugar content lower by using unsweetened coconut, but you can make it sweeter by using sweetened coconut flakes or swapping in cocowhip or cool whip for some of the yogurt.

Bonus points if you can find a red or blue baking dish! Use any combination of the fresh fruit I’ve included below or at least the blueberries and either the raspberries or strawberries for a red color. If you don’t need a dairy-free option, you can always substitute Greek yogurt or cool whip.

Ingredient Notes

strawberries

blueberries

raspberries

unsweetened shredded coconut

mini marshmallows: We used Dandies which are vegan.

unsweetened coconut yogurt: My favorite is CocoJune. You can use vanilla yogurt or plain, depending on your preference.

Step-by-Step Instructions

Mix everything together in a bowl and transfer to a rectangular baking dish (I used a 7.5- x 6-inch rectangular baking dish )
Optional: create a flag pattern using additional strawberries and blueberries
Refrigerate until chilled. This can last for up to 2 days in the fridge.

Expert Tips

If you’d like to make your own whipped coconut cream, click on the link for my homemade version. All you need is 3 ingredients (canned coconut cream, vanilla extract, and sweetener), a hand mixer (or stand mixer), and a large bowl!
This recipe will work for any patriotic celebration at any time of year. You can also change up the fruit as you see fit! It’s the perfect side dish/dessert for any holiday meal or gathering.

Storage Tips

You can store this vegan Ambrosia salad in the fridge for up to 2 days, which makes it an easy dessert to prep ahead of time!

More Summer Dessert Recipes

Key Lime Pie Recipe

Peach Blueberry Buckle Recipe

Easy Ricotta Cake with Fresh Berries

Pear Frangipane Tart Recipe

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Red, White and Blue Vegan Ambrosia Salad

Ingredients

1 cup strawberries, cut into bite sized pieces + more for decorative pattern on top (optional)
1 cup blueberries, cut into bite sized pieces + more for decorative pattern on top (optional)
1 cup raspberries, cut into bite sized pieces
½ cup shredded unsweetened coconut
¾ cup mini marshmallows (we used Dandies which are vegan)
1 cup unsweetened coconut yogurt (my favorite is CocoJune)

Instructions

Mix everything together in a bowl and transfer to rectangular baking dish (I used a 7.5- x 6-inch rectangular baking dish )
Optional: create a flag pattern using additional strawberries and blueberries
Refrigerate until chilled. This can last for up to 2 days in the fridge.

Notes

Expert Tips
If you’d like to make your own whipped coconut cream, click on the link for my homemade version. All you need is 3 ingredients (canned coconut cream, vanilla extract, and sweetener), a hand mixer (or stand mixer), and a large bowl!
This recipe will work for any patriotic celebration at any time of year. You can also change up the fruit as you see fit! It’s the perfect side dish/dessert for any holiday meal or gathering.
Storage Tips

You can store this fruit salad in the fridge for up to 2 days, which makes it an easy dessert to prep ahead of time!

The Best Sicilian Pasta Con Le Sarde Recipe

Savor the flavors of Sicily with this Pasta con le Sarde recipe, featuring sardines, fennel, raisins, and pine nuts, all tossed with long pasta in a rich, aromatic sauce.

What is Pasta con le Sarde (Sardine Pasta Recipe)

Pasta con le sarde is a traditional Sicilian dish that combines the flavors of Southern Italy with a unique blend of ingredients. The dish features long pasta like spaghetti or bucatini, tossed with a savory sauce made from sautéed onions and wild fennel, which imparts a unique flavor combination. Garlic adds depth to the dish, while a splash of white wine rehydrates sweet raisins or currants, creating a delightful contrast.

Boneless, skinless sardines packed in oil, along with anchovies, contribute a rich, briny flavor. Toasted pine nuts offer a nutty crunch, and the dish is often garnished with fennel fronds and optional toasted breadcrumbs for added texture. The result is a delicious and flavorful pasta dish that transports you straight to Sicily!

Why You’ll Love This Pasta con le Sarde Recipe

The goal here is to, yes, teach you how to make the most popular Sicilian Pasta con le Sarde dish, but also to introduce you to sardines. Sardines are very overlooked because people have no idea what they are and assume they’re going to be fishy and gross. Or people confuse them with anchovies which are VERY different.

Like anything, there are options when it comes to sardines – fresh sardines from the fish market or cooked and packed in water or olive oil, with skin or skinless, with bones or boneless, plain or smoked. They do not contain mercury, are loaded with anti-inflammatory Omega-3 fats and they are very inexpensive. I prefer the boneless, skinless ones packed in oil. If you prefer, you can swap in jarred tuna or canned salmon for the sardines in this recipe. Or vice versa – swap sardines in for canned tuna!

This is NOT a pasta dish that is typically served with cheese. But I’m not in charge of what you eat, so you do you. If you want to cut the quantity of pasta in half and swap in zucchini noodles, I approve! I know you will enjoy the incredible flavors of this dish– it’s a staple in Italian cuisine and for good reason!

Recipe Highlights

Inexpensive dish;
loaded with anti-inflammatory Omega-3 fats;
will take you to Sicily if you are not going there yourself!

Ingredient Notes

- Onion – I use a medium onion.
- Fennel – has a licorice flavor. You can consume it raw or cooked. It goes well with seafood. I save some of the fronds for garnish and I’ll freeze the rest of the fronds to make vegetable stock.
- Garlic – I like having a jar of peeled garlic (that I peel myself) in the fridge. Total game changer.
- White wine – No need to use an expensive bottle of wine for cooking. Anything under $18 is fine. I like to use sauvignon blanc, chardonnay, or pinot grigio.
- Anchovies – are really small fish. They are smaller than sardines.
- Canned Sardines – I use boneless, skinless sardine fillets packed in oil (the tinned variety). Sardines with the bones are a great source of calcium and they’re very soft. You can save the oil from the tins to cook the fennel and onions.
- Raisins – add a nice sweetness to this dish. You can use red or golden raisins or currants. I add them with the wine so it helps rehydrate them.
- Pine nuts – are the edible seeds of pines. I toast them in a skillet (with no oil) until golden brown. Be careful when toasting nuts or seeds on the stove because they can go from golden to burned in a matter of seconds. Skip if you can’t find reasonably priced pine nuts.
- Pasta – you can use your favorite pasta here, but a long, thin pastas like spaghetti or bucatini is traditional. Be sure to save some of the pasta water before draining.
- Breadcrumbs – are completely optional. Feel free to use them for garnish if you’d like.
- Salt and black pepper to taste.

Step-by-Step Instructions

In a large skillet that is big enough to fit the pasta, warm the extra-virgin olive oil over medium heat. Next, add the onion and fennel and sauté until the onion is tender and translucent and the fennel has almost softened– about 6 minutes.

Add the garlic, salt, pepper, fennel seeds (if using), and crushed red pepper and sauté until fragrant, about 1 minute. Add the wine and currants and cook until the liquid is almost fully reduced.

Now, Add the anchovies and sardines, breaking them up in the pan with a wooden spoon, until heated through. Then, add the pine nuts and toss to combine.

Bring a large pot of water to a boil. Season the boiling water with a handful of kosher salt. Add the pasta and cook until al dente. Reserve a cup of the pasta water (about 1 cup) before draining the pasta. Add the pasta to the pan with the sardine mixture and toss to combine. You can add some of the pasta cooking water or a drizzle of olive oil to the pasta mixture if it looks a little dry. Garnish with reserved fennel fronds.

Recipe Tips

You can serve it with toasted bread crumbs if you’d like. I generally don’t, but they provide a nice texture.
To toast pine nuts, add them to a dry skillet over medium-low heat. Stir them around frequently until golden brown. Immediately transfer them to a plate so they don’t continue to brown in the hot skillet.
Feel free to use the oil in the can of sardines to sauté the fennel and onions.
After you add the sardines, try not to break them up too much. They’ll get broken up as you toss the pasta.
I like to save extra pasta water to add to the pasta if it looks a little dry or when reheating leftovers.
If your fennel wasn’t sold with the fronds, use a little fresh herbs like parsley for garnish.
If you want to get fancy, heat up the wine and crumble in a big pinch of saffron and let it dissolve for 10 minutes, and then add the saffron-infused wine mixture as directed in Step 2.
You can garnish with red pepper flakes for a little added heat if desired.

Substitutions

Sardines – jarred tuna or canned salmon
Make it plant-based – omit the anchovies and sardines, and add in a can of chickpeas, drained and smashed + ¼ cup capers.
Anchovies – these have a very salty, distinctive flavor. Feel free to omit if they’re not your thing.
Fennel – use more onion, omit, or try sliced celery or fennel seeds
Pasta – You can cut the quantity of pasta in half and swap in zucchini noodles.
Here are some other ways to try tinned sardines. Just read the package to make sure you’re getting what you want, such as in oil, with bones or boneless etc.
- In a salad in place of tuna, an easy one to try is in a Nicoise Salad
- On toast with tomatoes and smashed avocado
- Chop them up and stir them into tomato sauce
- Swap them in place of other canned fish in a fish cake or fish patty
- Chop them up and add them to braised greens
- They’re natural with potatoes. Add them to my Italian Potato Salad

More Delicious Recipes

Pasta with melted zucchini sauce

Cod Acqua Pazza

Seven Fishes Seafood Salad

Fish in parchment with fennel, citrus and olives

Branzino fillets with green olive and fennel tapenade

Spetses Braised Cod

If you give this pasta con le sarde recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates, and things I’ve been loving lately. If you enjoy this recipe, I taught it last year in my online class! Give me an hour a month, and I’ll make you a better, healthier cook!

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Pasta con le Sarde

Serves: 4-6

Ingredients

¼ cup unrefined, cold-pressed extra-virgin olive oil (feel free to use the oil from the sardine tins)
1 medium onion, diced
1 fennel bulb, very thinly sliced, fronds reserved
3 garlic cloves, chopped
Sea salt
Freshly ground black pepper
Optional: ½ teaspoon fennel seeds, crushed on a cutting board with a knife
Pinch crushed red pepper flakes
½ cup dry white wine, such as sauvignon blanc, chardonnay, or pinot grigio
⅓ cup dried currants or raisins (try golden raisins if you can find them)
6 anchovies, about a 1.5 to 2-ounce jar (optional)
3 (4-ounce) tins sardines packed in oil, drained (you can use the oil to sauté the vegetables)
¼ cup pine nuts, toasted* (optional or use another nut like walnuts)
1 pound pasta of your choice (the dish is typically made with BUCATINI, a hollow spaghetti)
Kosher salt
Fresh breadcrumbs toasted in olive oil in a skillet, if you like for garnish

Instructions

In a large pan that is big enough to fit the pasta, warm the olive oil over medium heat. Add the onion and fennel and sauté until the onion is tender and translucent and the fennel has almost softened, about 6 minutes.
Add the garlic, salt, pepper, fennel seeds (if using), and crushed red pepper and sauté until fragrant, about 1 minute. Add the wine and currants and cook until the liquid is almost fully reduced.
Add the anchovies and sardines, breaking them up in the pan with a wooden spoon, until heated through. Add the pine nuts and toss to combine.
Bring a large pot of water to a boil. Season the water with a handful of kosher salt. Add the pasta and cook until al dente. Reserve some of the pasta water (about 1 cup) before draining the pasta. Add the pasta to the pan with the sardine mixture and toss to combine. You can add some pasta water or a drizzle of olive oil to the pasta mixture if it looks a little dry. Garnish with reserved fennel fronds.

Notes

You can serve with toasted breadcrumbs if you’d like.

*To toast pine nuts, add them to a dry skillet over medium-low heat. Stir them around frequently until golden brown. Immediately transfer them to a plate so they don’t continue to brown in the hot skillet.

Make it plant-based: omit the anchovies and sardines, and add in a can of chickpeas, drained and smashed + ¼ cup capers.

Here are some other ways to try tinned sardines. Just read the package to make sure you’re getting what you want, such as in oil, bone-in or boneless etc.
• In a salad in place of tuna, an easy one to try is in a Nicoise Salad
• On toast with tomatoes and smashed avocado
• Chop them up and stir them into tomato sauce
• Swap them in place of other canned fish in a fish cake or fish patty
• Chop them up and add them to braised greens
• They’re natural with potatoes. Add them to my Italian Potato Salad

Easy Ricotta Cake Recipe with Fresh Berries

This moist and tender Ricotta Cake recipe features fresh blueberries and raspberries, complemented by vibrant citrus zest. This simple cake offers incredible depth and flavor, making it perfect for any summer gathering or occasion. Dress it up or keep it simple – the choice is yours!

What Makes This Recipe Great

Ricotta cake is a simple cake that incorporates ricotta cheese into its batter, giving it a rich, moist texture and a slightly tangy flavor. Today we’re making this simple recipe with added citrus zest and fresh berries for bright, sweet, and slightly tangy summer flavors. All you need are a handful of ingredients– and a tub of full fat ricotta cheese (or cottage cheese if you choose).

This cake does not have a light, spongy, and fluffy texture. It’s a little weightier but not dense. It has the most tender, moist crumb and the richness of the ricotta really shines through. I cut the sugar back, but I think you can take it back even further if you like. Just check on the cake a little earlier since sugar adds moisture.

Check out the notes at the bottom of the recipe for ways you can dress this up. I like the technique of folding most of the fruit into the batter and pressing some on the top for a prettier presentation. You can use that technique with other cakes and even cookies (think chocolate chips.) Enjoy!

Ingredient Notes

You’ll need basic ingredients for this simple recipe and it’s easy to make substitutions according to your dietary needs and preferences. See the recipe tips for even more ways to make this cake you own.

granulated cane sugar or maple sugar
orange zest, grapefruit, lime, or fresh lemon zest: Any citrus zest will work. Take your pick!
all-purpose flour or gluten-free flour blend
aluminum-free baking powder
sea salt
large eggs: At room temperature or ¾ cup aquafaba whipped or your favorite egg substitute
whole milk ricotta cheese or blended cottage cheese: Blend cottage cheese until smooth or use plant-based yogurt with some fat, like coconut yogurt or Kite Hill almond milk ricotta.
pure vanilla extract
unsalted butter or plant butter
fresh raspberries and blueberries

Step-by-Step Instructions

Preheat the oven to 350 F. Spray a 9” springform pan with cooking spray (olive oil or another neutral oil). Or line a 9” cake pan with unbleached parchment paper and lightly coat with cooking spray.
Add the sugar to a medium bowl and zest the citrus on top. Rub the zest into the sugar with your fingers until aromatic. Whisk in the flour, baking powder, and salt.
In a large mixing bowl, whisk together the eggs, ricotta, and vanilla until smooth. Add the dry ingredients (flour mixture) and mix until barely combined. Fold in the melted butter, then 1 cup of the berries, gently. Pour cake batter into the prepared pan and scatter the remaining ½ cup berries on top.
Bake until golden brown and a toothpick inserted into the center comes out clean, 50-60 minutes. Let the cake cool completely on a wire rack and serve as is or add a light dusting of powdered sugar. It should be kept well at room temperature for 2 days, and then it needs to be refrigerated. The cake can be frozen successfully. Defrost in the fridge and then allow it to come to room temperature.

Recipe Tips

You can add white chocolate chips for a red, white, and blue cake.
You can also sprinkle raw sugar on the top of the cake before baking it for a crunchy top.
Make dairy-free with plant butter and Kite Hill ricotta.
Substitute blended cottage cheese for the ricotta if preferred. I am shocked at how well it swaps in for ricotta, plus it’s higher in protein and half the price!
Don’t have enough ricotta? – supplement with plain Greek yogurt.
Another fun idea is to split the cake crosswise into two thin layers and fill the middle with whipped cream for a shortcake.
There’s no need for an electric mixer in this recipe, though if you prefer to use a hand mixer or stand mixer, you are welcome to.

Storage Tips

Store in an airtight container or covered at room temperature for up to 2 days. Transfer it to the refrigerator for up to 5 days more.

The cake can be frozen successfully. Wrap in plastic wrap and store in a freezer-safe container for up to 2 months. Defrost in the fridge and then allow it to come to room temperature.

More Cake Recipes

Ricotta Cake with Chocolate Chips and Citrus

Sour Cherry Almond Cake

Mini Strawberry Swirl Cheesecakes

Olive Oil Yogurt Cake with Citrus Glaze

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Easy Ricotta Cake Recipe with Fresh Berries

Serves: 8

Ingredients

1 cup granulated cane sugar or maple sugar
Zest of 1 orange, grapefruit, lemon or lime
1 ½ cups all-purpose flour or GF Flour Blend
1 Tablespoon aluminum-free baking powder
¾ teaspoon sea salt
3 large eggs at room temperature or ¾ cup aquafaba, whipped or your favorite egg substitute
1 ½ cups whole milk ricotta or blended cottage cheese (blend cottage cheese until smooth) or a plant-based yogurt with some fat, like coconut yogurt or Kite Hill almond milk ricotta
½ teaspoon pure vanilla extract
½ cup (1 stick) unsalted butter or plant butter, melted
1 ½ cups fresh raspberries and blueberries, divided

Instructions

Preheat the oven to 350 F. Spray a 9” springform pan with cooking spray. Or line a 9” cake pan with unbleached parchment paper and lightly coat with cooking spray.
Add the sugar to a medium bowl and zest the citrus on top. Rub the zest into the sugar with your fingers until aromatic. Whisk in the flour, baking powder, and salt.
In a large bowl, whisk together the eggs, ricotta, and vanilla until smooth. Add the dry ingredients and mix until barely combined. Fold in the melted butter, then 1 cup of the berries, gently. Pour batter into the prepared pan and scatter the remaining ½ cup berries on top.
Bake until golden brown and a toothpick inserted into the center comes out clean, 50-60 minutes. Cool completely and serve as is or dust with powdered sugar. Keeps well at room temp for 2 days, then it needs to be refrigerated. The cake can be frozen successfully. Defrost in fridge and then allow to come to room temp.

Notes

Recipe Tips
You can add white chocolate chips for a red, white, and blue cake.
You can also sprinkle raw sugar on the top of the cake before baking it for a crunchy top.
Make dairy-free with plant butter and Kite Hill ricotta.
Substitute blended cottage cheese for the ricotta if preferred. I am shocked at how well it swaps in for ricotta, plus it’s higher in protein and half the price!
Don’t have enough ricotta? - supplement with plain Greek yogurt.
Another fun idea is to split the cake crosswise into two thin layers and fill the middle with whipped cream for a shortcake.
There’s no need for an electric mixer in this recipe, though if you prefer to use a hand mixer or stand mixer, you are welcome to.

Storage Tips
Store in an airtight container or covered at room temperature for up to 2 days. Transfer it to the refrigerator for up to 5 days more.

The cake can be frozen successfully. Wrap in plastic wrap and store in a freezer-safe container for up to 2 months. Defrost in the fridge and then allow it to come to room temperature.

Easy Pasta al Limone Recipe (with Bucatini or Spaghetti)

This Pasta al Limone, or Creamy Lemon Pasta recipe is a bright, zesty pasta dish made with fresh lemon zest, lemon juice, butter, and Parmesan cheese. An immediate transport to the Amalfi Coast, this dish is one for the summer menu, all season long!

What is Pasta al Limone

Pasta al limone is a traditional Italian pasta dish featuring pasta tossed in a creamy lemon sauce. The sauce is typically made with fresh lemon juice, zest, butter, and cream or cheese, creating a bright, tangy, and rich flavor that beautifully coats the pasta.

This dish originated in southern Italy, particularly along the Amalfi Coast and in Sicily, where they are known for their abundance of lemon groves.

What Makes This Recipe Great

Pasta al Limone is a classic coastal Italian dish traditionally served as a first course rather than a full meal. Often, we take an all-or-nothing approach to pasta, thinking, “I can’t eat carbs because they’re bad for me or make me gain weight.” While we need carbs, we can’t always eat unlimited amounts. A 2-ounce portion of pasta is not the typical serving size in US restaurants, but you can easily control your portion at home and enhance the dish with cooked vegetables like zucchini, asparagus, or spinach.

I am not afraid to use a little heavy cream for special occasions if it enhances the dish, but the technique I teach in this recipe shows that you don’t need it. In fact, I believe this dish tastes better without cream! It’s full of bright lemon flavor and becomes super creamy with a little trick: starchy pasta water!

As always, you can substitute any pasta recipe with a pasta alternative. Additionally, you can replace part of the pasta with vegetables. For a unique twist, I sometimes add a little fresh mint (add in Step 8). Now, let’s make this delicious recipe!

Ingredient Notes

All you need are a few simple ingredients, a large pot of salted water, and a pan! A lot of pasta al limone recipes use heavy cream, but this silky sauce comes together with a different trick: pasta cooking water! The resulting dish is as creamy as they come, with the perfect balance of tangy lemon flavor.

pasta, preferably spaghetti, bucatini, or linguine: Use any long pasta noodles you like. Feel free to do half pasta and half zucchini noodles.

kosher salt: To season the pasta water.

unrefined, cold-pressed extra virgin olive oil

fresh lemons: Our star ingredient! We will be using whole lemons for both the fresh lemon juice and the lemon zest.

unsalted butter or plant butter

grated parmesan cheese or pecorino cheese

pinch of salt to taste: I recommend sea salt.

black pepper to taste

garnish with fresh herbs like basil leaves or mint leaves

Step-by-Step Instructions

Bring a large pot of water to a boil. Once it’s at a raging boil, season the water with 1 tablespoon of kosher salt.
Cook the pasta for 3 minutes less than the package instructions recommend. For instance, if the package states 11 minutes, cook for 8 minutes.
While the pasta cooks, place the olive oil into a large saute pan or large skillet and heat over medium heat.
Add the lemon zest of 2 lemons (just eyeball it) to the large pan along with half of the lemon juice, and all of the butter, and season with black pepper and salt to taste.
Once your pasta is ready (it’s not quite al dente yet), save two cups of the pasta cooking liquid, drain the pasta, and place it in the pan with the lemon mixture. Or you can pull out the pasta with tongs and leave the pasta water in the pot.
Pour 1 ⅓ cups pasta-cooking water into the pan with the lemon and pasta, and turn the heat to high. You will cook the pasta in the skillet for 3 minutes. This is when the pasta will release a lot of starch to help make the dish creamy and eliminate the need to add actual cream.
For the first minute, constantly stir while the pasta water evaporates.
Then add the remaining lemon zest into the pan.
With 45 seconds to go, add in the rest of the reserved lemon juice. Keep stirring the pasta on high heat. Stir until most, but not all the water has evaporated. You want some starchy water to remain.
Taste the cooked pasta. When it is perfectly al dente, remove the pan from the heat and add ¾ cup of cheese. Toss to coat until it is creamy and silky. Add extra pasta water as needed. Zest the last lemon on top and serve immediately with extra cheese on the side.

Recipe Tips

Mint feels fresh and light, but basil is nice too.
You can also go off-script and add fresh veggies like peas, sauteed zucchini, or protein like shrimp or chicken.
Make it vegan: use plant butter and vegan Parmesan (I like Violife vegan Parmesan).
If you use spaghetti squash or a spiralized vegetable instead of pasta, you’ll need a richer liquid than just water. Consider half unsweetened and unflavored cashew milk or soy milk and half water in the pan to create a sauce. Another thickening agent to mimic creaminess is a dollop of Kite Hill almond milk cream cheese.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet for a few minutes or the microwave for 1-2 minutes with a little butter to break up any clumps. Give it a good stir to allow the lemony sauce to coat the pasta again and serve.

More Favorite Pasta Dishes

Pasta alla Vodka Recipe

Pasta con le Sarde Recipe

Cacio e Pepe Recipe

Pasta with Melted Zucchini Sauce Recipe

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Easy Pasta al Limone Recipe (with Bucatini or Spaghetti)

Serves: 6

This Pasta al Limone, or Creamy Lemon Pasta recipe is a bright, zesty pasta dish made with fresh lemon zest, lemon juice, butter, and parmesan cheese. An immediate transport to the Amalfi Coast, this dish is one for the summer menu, all season long!

Ingredients

16 ounces pasta, preferably spaghetti, linguine or bucatini (feel free to do half pasta, half zucchini noodles)
Kosher salt to season the pasta water
2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
Zest of 3 lemons + an extra for garnish, divided
Juice of 3 lemons
4 Tablespoons unsalted butter or plant butter
1 cup grated parmesan cheese or pecorino, divided
Sea salt to taste
Black pepper to taste

Instructions

Bring a large stock pot full of water to a boil. Once it’s at a raging boil, season the water with 1 tablespoon of kosher salt.
Cook the pasta for 3 minutes less than the package recommends. For instance, if the package states 11 minutes, cook for 8 minutes.
While the pasta cooks, place the olive oil into a large saute pan or skillet and heat over medium heat.
Add the lemon zest of 2 lemons (just eyeball it) to the pan along with half of the lemon juice, all of the butter, and season with black pepper and salt to taste.
Once your pasta is ready (it’s not quite al dente yet), save two cups of pasta water and strain the pasta and place it in the pan with the lemon mixture or you can pull out the pasta with tongs and leave the pasta water in the pot.
Pour 1 ⅓ cups pasta water into the pan with the lemon and pasta, and turn the heat to high. You will cook the pasta in the skillet for 3 minutes. This is when the pasta will release a lot of starch to help make the dish creamy and eliminate the need to add actual cream.
For the first minute, constantly stir while the pasta water evaporates.
Then add the remaining lemon zest into the pan.
With 45 seconds to go, add in the rest of the reserved lemon juice. Keep stirring the pasta on high heat. Stir until most, but not all the water has evaporated. You want some starchy liquid to remain.
Taste the pasta. When it is perfectly al dente, remove the pan from the heat and add ¾ cup of cheese. Toss to coat until it is creamy and silky. Add extra pasta water as needed. Zest the last lemon on top and serve immediately with extra cheese on the side.

Notes

Recipe Tips
Mint feels fresh and light, but basil is nice too.
You can also go off-script and add fresh veggies like peas, sauteed zucchini, or protein like shrimp or chicken.
Make it vegan: use plant butter and vegan Parmesan (I like Violife vegan Parmesan).
If you use spaghetti squash or a spiralized vegetable instead of pasta, you’ll need a richer liquid than just water. Consider half unsweetened and unflavored cashew milk or soy milk and half water in the pan to create a sauce. Another thickening agent to mimic creaminess is a dollop of Kite Hill almond milk cream cheese.

Easy Homemade Seed Crackers Recipe (Gluten-Free)

These homemade, grain-free seed crackers are a super easy recipe that offers a satisfying crunch that perfectly complements their nutty, wholesome flavor. Eat them on their own or with a spread of avocado or schmear, and enjoy this nutrient-packed snack!

Photography by Devon Francis
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How to Make Starbucks Copycat Egg Bites (Easy Recipe)

These Starbucks Copycat Egg Bites are an easy, make-at-home recipe featuring a combination of eggs, cheese, bacon, and your favorite veggies. The resulting low carb egg bites have a creamy, velvety texture and make a delicious and filling breakfast or snack.

All About Starbucks Egg Bites

According to their website, Starbucks’ famous sous vide egg bites feature “Applewood-smoked bacon and aged Gruyère and Monterey Jack cheeses folded into cage-free eggs and cooked using the French “sous vide” technique to create a velvety texture that’s full of flavor.”

The sous-vide method of making egg bites involves cooking the egg mixture in vacuum-sealed bags submerged in a water bath at a precise, low temperature. This technique ensures that the eggs cook evenly and slowly, resulting in a custard-like texture that is silky, smooth, and velvety.

The controlled temperature prevents overcooking and allows for the inclusion of various ingredients, like vegetables, meats, and cheeses, without compromising the creamy consistency. This copycat recipe makes homemade egg bites using a similar method, but with no special equipment or vacuum-sealed bags (that still turns out perfect and delicious!).

What Makes This Recipe Great

It’s not just Starbucks making these silky smooth, custardy egg muffins. I’ve had them elsewhere, and I completely understand the hype! The texture is creamy and velvety, even with add-ins like veggies, and it’s distinct from a frittata.

The secret lies in the technique: baking the egg mixture in a muffin tin set inside a bain marie, or water bath. It’s easier than it sounds! So, today let’s make Starbucks Copycat Egg Bites! No fancy equipment, just a few simple ingredients, and your oven!

Perfect for meal prep or a quick breakfast, this version is way more cost-effective than the Starbucks version, and the best part is that you can really customize the ingredients when making them at home.

Ingredient Notes

See the full recipe card below for ingredient amounts and details.

large eggs

whole milk cottage cheese or almond milk cream cheese

shredded Gruyère cheese or sharp cheddar cheese: For dairy-free, use Miyoko’s plant-based cheese or omit it altogether.

shredded Monterey jack or mozzarella cheese: Or all 1 cheese.

fine sea salt

freshly ground black pepper

a dash of hot sauce, if desired

Optional Fillings

cooked slices of bacon: Crumbled into small pieces.

red bell pepper: Diced.

scallions: White and light green parts only.

baby spinach

sliced mushrooms

chopped cooked hash browns

Step-by-Step Instructions

Preheat the oven to 325 degrees F and line a muffin pan with 12 silicone muffin tin liners or grease the tin well with cooking spray like olive oil or avocado oil.
In a blender, blend the eggs, cottage cheese, gruyere, Monterey jack, salt, and pepper (and hot sauce if you’re using it) until very smooth, about 60 to 90 seconds.
Place optional fillings in the muffin cups and pour egg mixture evenly into the 12 muffin cups, filling them about 3/4 of the way full. These will not puff up, so it’s ok if you fill them almost all the way. I like to stir each muffin well with a spoon so the fillings don’t sit at the bottom.
Place the muffin tin on a rimmed baking sheet and place it on a rack in the center of the oven. Pour 2-3 cups or ¼-inch of hot water into the baking sheet pan. Bake muffins for 40 minutes, or until the tops of the egg bites are golden brown, firm, and springy. The egg bites won’t puff, they’ll have a custardy texture instead.
Carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving.

Serving Tips

Serve these delicious egg bites with a side of fresh fruit or on their own. They’re a high-protein, easy breakfast for busy mornings or on-the-go snacks when you need a quick pick-me-up.

Storage Tips

Leftover egg bites can be stored in an airtight container in the fridge for up to 5 days. You can reheat them in the microwave or oven at 350 F for 8 to 10 minutes until warmed through.

Recipe FAQs

What are the ingredients in Starbucks egg bites?

According to their website, here are the ingredients:

COTTAGE CHEESE [CULTURED NONFAT MILK, MILK, NONFAT MILK, CONTAINS 2 % OR LESS OF: WHEY, SALT, MALTODEXTRIN, CITRIC ACID, CARRAGEENAN, MONO- AND DIGLYCERIDES, LOCUST BEAN GUM, GUAR GUM, NATURAL FLAVORS, VITAMIN A PALMITATE, CARBON DIOXIDE (TO MAINTAIN FRESHNESS), ENZYMES], EGGS [EGGS, CITRIC ACID, WATER], CHEESE BLEND [MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), GRUYERE CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), POTATO STARCH, POWDERED CELLULOSE, NATAMYCIN (A NATURAL MOLD INHIBITOR)], UNSALTED BUTTER [PASTEURIZED CREAM, NATURAL FLAVORS], UNCURED BACON – NO NITRITES OR NITRATES ADDED EXCEPT AS NATURALLY OCCURRING IN SEA SALT AND CELERY JUICE POWDER [PORK, WATER, SEA SALT, CANE SUGAR, CULTURED CELERY JUICE, CHERRY POWDER], RICE STARCH, CORN STARCH, SALT, WHITE DISTILLED VINEGAR [DILUTED WITH WATER TO 4% ACIDITY], HOT SAUCE [DISTILLED VINEGAR, RED PEPPER, SALT].

More Healthy Breakfast Recipes

No Bake Oatmeal Chip Breakfast Bars

Grain Free Blueberry Scones

Crustless Spinach Feta Pie

Grainless Banana Pancakes

Cherry Cacao Acai Bowl

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How to Make Starbucks Copycat Egg Bites (Easy Recipe)

Author: Pamela

Serves: 12

Ingredients

6 large eggs
1 cup whole milk cottage cheese or almond milk cream cheese
½ cup shredded gruyere cheese or sharp cheddar (or use Miyoko’s plant based cheese or omit)
½ cup shredded monterey jack or mozzarella cheese (or all 1 cheese)
¼ teaspoon fine sea salt
Freshly ground black pepper
A dash of hot sauce, if desired
Optional Fillings:
3 to 4 pieces cooked bacon, crumbled into small pieces
1 roasted red bell pepper, diced
3 chopped scallions (white and light green parts only)
1 cup fresh baby spinach, chopped
1 cup sauteed sliced mushrooms, chopped
Chopped cooked hash browns

Instructions

Preheat the oven to 325 degrees F and line a muffin pan with 12 silicone muffin liners or grease the tin well with olive oil or avocado oil.
In a blender, blend the eggs, cottage cheese, gruyere, monterey jack, salt and pepper (and hot sauce if you’re using it) until very smooth, about 60 to 90 seconds.
Place optional fillings in the muffin cups and pour the egg mixture evenly into the 12 muffin cups, filling them about ¾ of the way full. These will not puff up, so it’s ok if you fill them almost all the way. I like to stir each muffin well with a spoon so the fillings don’t sit at the bottom.
Place the muffin tin in a rimmed baking sheet and place on a rack in the center of the oven. Pour 2-3 cups or ¼-inch of hot water in the baking sheet. Bake muffins for 40 minutes, or until the tops of the egg bites are golden, firm and springy. The egg bites won’t puff, they’ll have a custardy texture instead.
Carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving.