68 blender recipes

Cottage cheese pancakes blended smooth in a blender with eggs, flour, and oil. A high-protein, creamy pancake with just 4 ingredients and 15 minutes start to finish.

Homemade ginger salad dressing blended with fresh ginger, lemon zest, tomato paste, and white vinegar. A bold, Japanese steakhouse-style dressing made in your blender in 2 minutes.

Blender-easy Thai green curry paste made with fresh green chilies, lemongrass, galangal, purple shallots, and cilantro. Blend everything smooth, store refrigerated, and you've got curry magic ready.

Speedy fruit mousse made in a blender with sherbet, fruit juice, whipped cream, and gelatin. Light, airy, and set in just 30 minutes for an easy no-bake dessert.

Mexican Jack omelet blends eggs and Monterey Jack right in the blender, so the cheese disperses evenly through every bite. A fluffy, wheat-free omelet ready in about 5 minutes.

Orange nog blends fresh orange juice, a whole egg, sugar, and a dash of bitters into a frothy single-serve breakfast drink. Five ingredients, blender to glass in 5 minutes.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Sissy's pina colada blends coconut cream, pineapple juice, and vodka with a splash of almond syrup, then whirs it with ice into a frosty, tropical frozen cocktail. A nutty twist on the classic blender drink.

Chilled cantaloupe soup blended with fresh mint, white wine, and yogurt. A no-cook summer starter with just 5 ingredients that needs only a blender and a couple hours to chill.

Santa Fe eggs blend eggs, green chiles, milk and sharp cheddar into a puffy, crustless baked casserole with gentle Southwestern heat. A wheat-free breakfast bake you make right in the blender.

This raw vegan key lime mousse SO easy and epitomizes the "blend and chow in under 5 minutes" philosophy that I am so fond of. Just throw all the ingredients in your blender and puree until smooth. Chill and Devour. How easy is that?

Chilled cucumber and bell pepper soup blended creamy with yogurt, watercress, garlic, and a splash of vinegar. A no-cook, blender-easy cold soup that's all the refreshment you want on a hot day.

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don't have egg substitute, use eggs instead.

Sauteed mushrooms are mixed with asparagus and two kinds of cheese, phyllo pastry turns out golden brown and crispy. Easy to make, and tastes delicious!

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

Zesty Parmesan chicken breasts dipped in melted butter, coated in a Parmesan seasoning blend with breadcrumbs, and baked crispy at high heat. Four ingredients and done in 40 minutes.