30 Delicious Easy Celery Recipe Ideas

Let’s be honest—celery often gets relegated to the veggie tray or soup pot, but this humble stalk is a true kitchen hero waiting to shine! We’ve gathered 30 incredibly delicious and easy recipes that transform celery into the star of the show, from quick weeknight dinners to fresh, crunchy sides. Get ready to fall in love with celery all over again—your next favorite meal is waiting!

Celery and Apple Salad with Lemon Vinaigrette

Finally, after that massive holiday feast left me feeling weighed down, I knew I needed something crisp and refreshing to reset. This celery and apple salad has become my go-to when I want something light yet satisfying—it’s the perfect balance of crunch and tang that always makes me feel rejuvenated. I actually started making this after discovering a forgotten bag of celery in my fridge’s crisper drawer during a desperate “clean out the kitchen” moment.

Ingredients

For the Salad:
– 4 cups thinly sliced celery
– 2 medium apples, cored and thinly sliced
– 1/2 cup chopped walnuts
– 1/4 cup dried cranberries

For the Lemon Vinaigrette:
– 1/4 cup fresh lemon juice
– 1/3 cup olive oil
– 1 tablespoon honey
– 1/2 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper

Instructions

1. Wash and thinly slice 4 cups of celery using a sharp knife.
2. Core 2 medium apples and slice them into thin, uniform pieces.
3. Combine the sliced celery and apples in a large mixing bowl.
4. Add 1/2 cup chopped walnuts and 1/4 cup dried cranberries to the bowl.
5. In a separate small bowl, whisk together 1/4 cup fresh lemon juice and 1/3 cup olive oil until emulsified.
6. Stir in 1 tablespoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until fully combined.
7. Pour the lemon vinaigrette over the salad ingredients in the large bowl.
8. Toss everything gently but thoroughly until all components are evenly coated with dressing.
9. Let the salad sit for 5 minutes to allow the flavors to meld together.

But what I love most is how the crisp celery and apples play against the tender cranberries and crunchy walnuts. The lemon vinaigrette brightens everything up without overwhelming the natural sweetness. Sometimes I’ll serve it alongside grilled chicken or spoon it over a bed of mixed greens for a more substantial meal.

Creamy Celery Soup with Garlic Croutons

Remember that chilly autumn evening last week when I was staring at a bunch of celery that had seen better days? That’s how this comforting soup was born—sometimes the best recipes come from using what you’ve got. I love how the humble celery transforms into something so luxurious with just a few simple ingredients, and those garlicky croutons? They’re the crunch this creamy soup deserves.

Ingredients

For the soup base:
– 2 tablespoons olive oil
– 1 large yellow onion, chopped
– 4 garlic cloves, minced
– 8 cups chopped celery (about 2 large bunches)
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon salt
– ½ teaspoon black pepper

For the garlic croutons:
– 3 cups cubed bread (1-inch pieces)
– 2 tablespoons olive oil
– 2 garlic cloves, minced
– ¼ teaspoon salt

Instructions

1. Preheat your oven to 375°F.
2. Toss the cubed bread with 2 tablespoons olive oil, 2 minced garlic cloves, and ¼ teaspoon salt in a medium bowl.
3. Spread the bread cubes in a single layer on a baking sheet.
4. Bake for 12-15 minutes until golden brown and crisp, flipping halfway through.
5. Heat 2 tablespoons olive oil in a large pot over medium heat.
6. Add the chopped onion and cook for 5-7 minutes until translucent.
7. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
8. Add the 8 cups chopped celery and cook for 8-10 minutes until slightly softened.
9. Pour in 4 cups vegetable broth and bring to a boil.
10. Reduce heat to low, cover, and simmer for 25 minutes until celery is very tender.
11. Carefully transfer the soup to a blender in batches and blend until completely smooth.
12. Return the blended soup to the pot over low heat.
13. Stir in 1 cup heavy cream, 1 teaspoon salt, and ½ teaspoon black pepper.
14. Heat for 3-5 minutes until warmed through, but do not boil.

The velvety texture of this soup is pure comfort, with the celery’s subtle earthiness balanced by the rich cream. I love serving it with those garlic croutons scattered generously on top—they add the perfect crispy contrast to each creamy spoonful. Sometimes I’ll drizzle a little extra olive oil over the top for a beautiful finish that makes it feel restaurant-worthy.

Stir-Fried Celery with Carrots and Peppers

Zesty and vibrant, this stir-fry has become my go-to weeknight side dish ever since my neighbor gifted me an overflowing bag of garden celery last summer. I love how the crisp vegetables hold their texture while soaking up all the savory flavors, making it feel both wholesome and indulgent.

Ingredients

• For the vegetables:
  • 2 cups celery, sliced diagonally into 1/4-inch pieces
  • 1 cup carrots, julienned into 2-inch matchsticks
  • 1 cup bell peppers (any color), thinly sliced
  • 1 tablespoon vegetable oil
• For the sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 2 cups sliced celery and 1 cup julienned carrots to the hot skillet.
3. Stir-fry the vegetables for 4 minutes, stirring constantly with a spatula, until the carrots begin to soften slightly.
4. Add 1 cup sliced bell peppers to the skillet.
5. Continue stir-frying for 3 more minutes until all vegetables are crisp-tender but still brightly colored.
6. While vegetables cook, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon cornstarch in a small bowl until smooth.
7. Pour the sauce mixture over the vegetables in the skillet.
8. Cook for 1-2 minutes, stirring continuously, until the sauce thickens and coats all vegetables evenly.
9. Remove the skillet from heat immediately to prevent overcooking.

Outstanding texture comes through in every bite—the celery stays wonderfully crisp while the carrots soften just enough to absorb that savory sauce. I love serving this over steamed rice for a complete meal, or pairing it with grilled chicken for extra protein. The colorful peppers make it look as beautiful as it tastes, perfect for brightening up any dinner plate.

Mediterranean Celery and Chickpea Salad

Nothing beats discovering a recipe that becomes an instant staple in your kitchen rotation. I first threw together this Mediterranean celery and chickpea salad on a busy weeknight when my fridge was looking sparse, and now it’s my go-to for quick lunches and potlucks alike. The crisp freshness combined with hearty chickpeas makes it satisfying without feeling heavy.

Ingredients

• For the salad base:
  • 2 cups cooked chickpeas, drained and rinsed
  • 4 celery stalks, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely chopped red onion
• For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Place the drained and rinsed chickpeas in a large mixing bowl.
2. Thinly slice the celery stalks crosswise into 1/4-inch pieces.
3. Add the sliced celery to the bowl with the chickpeas.
4. Chop the fresh parsley until you have 1/2 cup packed.
5. Add the chopped parsley to the mixing bowl.
6. Finely chop the red onion until you have 1/4 cup.
7. Add the chopped red onion to the bowl with the other ingredients.
8. In a small bowl, measure 3 tablespoons of extra virgin olive oil.
9. Juice one lemon until you have 2 tablespoons of fresh lemon juice.
10. Add the lemon juice to the olive oil in the small bowl.
11. Measure 1 teaspoon of dried oregano and add it to the dressing mixture.
12. Add 1/2 teaspoon of salt to the dressing.
13. Add 1/4 teaspoon of black pepper to the dressing.
14. Whisk the dressing ingredients vigorously for 30 seconds until well combined.
15. Pour the dressing over the salad ingredients in the large bowl.
16. Toss everything together until all ingredients are evenly coated with dressing.
17. Let the salad sit at room temperature for 15 minutes to allow flavors to meld.

Outstanding in both texture and flavor, this salad offers a wonderful crunch from the celery against the creamy chickpeas, all brightened by that zesty lemon dressing. I love serving it over a bed of mixed greens for a complete meal, or stuffing it into pita pockets with some feta cheese for a quick handheld lunch that keeps me going through busy afternoons.

Celery and Blue Cheese Stuffed Mushrooms

Baking these celery and blue cheese stuffed mushrooms always reminds me of holiday gatherings at my aunt’s house, where the savory aroma would fill her cozy kitchen long before dinner was served. I love how the earthy mushrooms pair with that tangy blue cheese punch, creating little flavor bombs that disappear within minutes at any party. These have become my go-to appetizer because they’re surprisingly simple but always impress guests with their sophisticated taste.

Ingredients

For the mushroom preparation:
– 24 large white mushrooms (about 1.5 lbs)
– 2 tbsp olive oil
– 1/2 tsp salt

For the filling:
– 2 celery stalks, finely chopped
– 4 oz blue cheese, crumbled
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup sour cream
– 1 clove garlic, minced
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms by wiping them with a damp paper towel to remove any dirt.
3. Carefully twist and remove the mushroom stems, setting the caps aside.
4. Finely chop the mushroom stems and place them in a medium mixing bowl.
5. Add the chopped celery, blue cheese, breadcrumbs, Parmesan cheese, sour cream, minced garlic, and black pepper to the bowl.
6. Mix all filling ingredients thoroughly until well combined.
7. Brush the outside of each mushroom cap with olive oil using a pastry brush.
8. Sprinkle the inside of each mushroom cap with salt.
9. Spoon the filling mixture into each mushroom cap, mounding it slightly.
10. Arrange the stuffed mushrooms on the prepared baking sheet, spacing them about 1 inch apart.
11. Bake at 375°F for 20-25 minutes until the mushrooms are tender and the filling is golden brown.
12. Let the mushrooms rest for 5 minutes before serving to allow the filling to set.

What I love most about these stuffed mushrooms is how the creamy, tangy filling contrasts with the meaty mushroom texture, creating little bites that feel both elegant and comforting. They develop a beautiful golden crust on top while staying wonderfully moist inside, making them perfect for passing around at gatherings. Try serving them alongside a crisp white wine or as part of a larger antipasto platter for an impressive starter that always gets compliments.

Savory Celery and Herb Rice Pilaf

Now, I have to confess—celery was never my favorite vegetable until I discovered how beautifully it transforms in this rice pilaf. The other day, while cleaning out my fridge, I found a lonely bunch of celery and decided to give it a starring role, and wow, did it deliver a savory, herbaceous punch that’s become my new weeknight staple.

Ingredients

For the base:
– 1 cup long-grain white rice
– 2 cups low-sodium chicken broth
– 1 tbsp olive oil
– 1 small yellow onion, finely chopped
– 3 celery stalks, finely diced
– 2 garlic cloves, minced

For the herbs and finish:
– 1 tsp dried thyme
– 1/2 tsp dried rosemary, crushed
– 1/4 cup fresh parsley, chopped
– Salt to taste
– Black pepper to taste

Instructions

1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Heat 1 tbsp olive oil in a medium saucepan over medium heat for 1 minute.
3. Add 1 small finely chopped yellow onion and 3 finely diced celery stalks to the pan.
4. Sauté the vegetables for 5–7 minutes, stirring occasionally, until the onion is translucent and the celery softens.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Add the rinsed rice to the pan and toast it for 2 minutes, stirring constantly, to enhance its nutty flavor.
7. Pour in 2 cups of low-sodium chicken broth, 1 tsp dried thyme, and 1/2 tsp crushed dried rosemary.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
9. Cover the saucepan with a tight-fitting lid and simmer for 18 minutes without peeking to ensure even cooking.
10. Remove the pan from the heat and let it sit covered for 5 minutes to allow the rice to steam and absorb any residual liquid.
11. Fluff the rice gently with a fork to separate the grains.
12. Stir in 1/4 cup chopped fresh parsley, and season with salt and black pepper to taste.

So, what you get is a fluffy, aromatic pilaf where the celery adds a subtle crunch and the herbs infuse every bite with earthy warmth. I love serving this alongside grilled chicken or stuffing it into bell peppers for a cozy, veggie-packed meal—it’s the kind of dish that makes leftovers something to look forward to.

Celery and Peanut Butter Energy Bites

Last week, when I was rushing between school pickup and soccer practice, I desperately needed a quick energy boost that wouldn’t leave me crashing later—that’s when I perfected these no-bake celery and peanut butter energy bites. They’ve become my go-to snack for busy afternoons, and I love how the celery adds a refreshing crunch that balances the rich peanut butter perfectly.

Ingredients

For the energy bite mixture:

• 2 cups old-fashioned rolled oats
• 1/2 cup creamy peanut butter
• 1/4 cup honey
• 1/4 cup finely chopped celery
• 1/4 cup chopped dates
• 1 tbsp chia seeds
• 1 tsp vanilla extract

For coating (optional):

• 1/4 cup shredded coconut

Instructions

1. Measure 2 cups of old-fashioned rolled oats into a large mixing bowl.
2. Add 1/2 cup creamy peanut butter to the bowl with the oats.
3. Pour 1/4 cup honey into the mixture.
4. Finely chop 1/4 cup of celery stalks, making sure to remove any tough strings first for better texture.
5. Add the chopped celery to the mixing bowl.
6. Chop 1/4 cup of pitted dates into small pieces and add them to the bowl.
7. Sprinkle 1 tablespoon of chia seeds into the mixture.
8. Add 1 teaspoon of vanilla extract to the bowl.
9. Mix all ingredients thoroughly with a spatula until well combined and the mixture holds together when pressed.
10. If the mixture seems too dry, add another tablespoon of peanut butter to help it bind better.
11. Using your hands, scoop about 1 tablespoon of the mixture and roll it into a tight ball between your palms.
12. Repeat with the remaining mixture to make approximately 20 energy bites.
13. Place 1/4 cup of shredded coconut in a small bowl for coating if desired.
14. Roll each energy bite in the shredded coconut until lightly coated on all sides.
15. Arrange the finished energy bites in a single layer on a parchment-lined baking sheet.
16. Refrigerate the energy bites for at least 30 minutes to firm up before serving.

Something I absolutely love about these bites is how the crisp celery provides a surprising crunch against the creamy peanut butter base. They have this wonderful chewy texture from the oats and dates that makes them satisfying to eat, and the hint of vanilla really brings all the flavors together beautifully. Try serving them slightly chilled with a glass of cold almond milk for the perfect afternoon pick-me-up, or pack them in lunch boxes for a healthy treat that both kids and adults will enjoy.

Garlicky Celery and Shrimp Stir-Fry

After a long day at work, I often find myself staring into the fridge, hoping for dinner inspiration to strike. Amazingly, this garlicky celery and shrimp stir-fry was born from one of those exact moments—when I had shrimp thawing and celery that needed using up, creating what’s now a weeknight favorite.

Ingredients

• For the shrimp:
  • 1 lb raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the stir-fry:
  • 4 celery stalks, sliced diagonally into 1/4-inch pieces
  • 4 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tsp red pepper flakes
  • 2 tbsp vegetable oil

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Season the shrimp evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
5. Transfer the shrimp to a clean plate using tongs.
6. Add 2 tbsp vegetable oil to the same skillet and heat for 1 minute over medium heat.
7. Sauté the minced garlic for 30 seconds until fragrant but not browned.
8. Add the sliced celery and cook for 4 minutes, stirring occasionally, until slightly softened but still crisp.
9. Sprinkle in 1 tsp red pepper flakes and toss to coat the celery evenly.
10. Pour 1 tbsp soy sauce around the edges of the skillet to caramelize slightly.
11. Return the cooked shrimp to the skillet and toss everything together for 1 minute to combine.

Last night, I served this over jasmine rice, and the crisp celery against the tender shrimp was pure texture heaven. Letting the soy sauce hit the hot pan first deepens its umami flavor, making each bite more addictive than the last—perfect for scooping up with extra rice or even wrapping in lettuce cups for a low-carb twist.

Celery and Tomato Gazpacho

Every time summer heat hits its peak, I find myself craving something cool and refreshing that doesn’t require turning on the oven. This celery and tomato gazpacho has become my go-to solution for those sweltering afternoons when even the thought of cooking feels overwhelming. I first discovered this combination during a particularly hot August when my garden was overflowing with tomatoes and celery stalks were taking over my crisper drawer.

Ingredients

For the Soup Base

– 4 cups ripe tomatoes, roughly chopped
– 2 cups celery stalks, chopped
– 1/2 cup red onion, diced
– 2 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp salt
– 1/2 tsp black pepper

For Garnish

– 1/4 cup cucumber, finely diced
– 2 tbsp fresh parsley, chopped
– 1 tbsp olive oil

Instructions

1. Wash and roughly chop 4 cups of ripe tomatoes, placing them in your blender.
2. Chop 2 cups of celery stalks and add them to the blender with the tomatoes.
3. Dice 1/2 cup of red onion and mince 2 cloves of garlic, adding both to the blender.
4. Pour 1/4 cup of extra virgin olive oil and 2 tablespoons of red wine vinegar into the blender.
5. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the mixture.
6. Blend everything on high speed for exactly 2 minutes until completely smooth.
7. Taste the gazpacho and adjust seasoning if needed, remembering it will develop more flavor as it chills.
8. Transfer the blended soup to a large bowl or container with a lid.
9. Refrigerate the gazpacho for at least 4 hours, or preferably overnight for best flavor development.
10. While the soup chills, finely dice 1/4 cup of cucumber and chop 2 tablespoons of fresh parsley for garnish.
11. After chilling, stir the gazpacho well as separation is natural.
12. Ladle the chilled soup into serving bowls.
13. Top each serving with the diced cucumber and chopped parsley garnish.
14. Drizzle 1 tablespoon of olive oil evenly over all servings just before serving.

Unbelievably refreshing, this gazpacho has a crisp texture from the celery that contrasts beautifully with the smooth tomato base. The chilled soup delivers a bright, tangy flavor that instantly cools you down, while the garnish adds little bursts of freshness with each spoonful. I love serving it in chilled bowls with extra celery sticks on the side for dipping, making it feel like a complete summer meal that requires absolutely no cooking.

Celery and Lemon Roasted Chicken

Perfectly golden and fragrant, this celery and lemon roasted chicken has become my go-to Sunday dinner after discovering how the humble celery transforms into something magical when roasted. I first made this during a chilly fall evening when I needed something comforting but bright, and now it’s the dish my family requests whenever we need a cozy pick-me-up.

Ingredients

• For the chicken:
  • 1 whole chicken (about 4 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For the roasting vegetables and aromatics:
  • 4 celery stalks, cut into 2-inch pieces
  • 1 lemon, sliced into 1/4-inch rounds
  • 3 garlic cloves, smashed
  • 1 small onion, cut into wedges

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken dry with paper towels inside and out—this helps the skin crisp up beautifully.
3. Rub the chicken all over with olive oil.
4. Sprinkle salt and black pepper evenly over the entire surface and inside the cavity.
5. Arrange the celery pieces, lemon slices, garlic cloves, and onion wedges in a single layer in a roasting pan.
6. Place the chicken breast-side up on top of the vegetables.
7. Roast for 20 minutes at 425°F to kickstart browning.
8. Reduce the oven temperature to 375°F.
9. Continue roasting for about 60 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
10. Let the chicken rest for 10 minutes before carving—this keeps the juices locked in.

Zesty lemon and tender celery melt into a savory-sweet base that soaks up the chicken’s drippings, creating a juicy bird with crackling skin. I love shredding any leftovers into a grain bowl the next day with a drizzle of the pan juices for an easy lunch.

Spicy Celery and Beef Stir-Fry

Usually, I find myself craving something with a serious kick after a long day, and this spicy celery and beef stir-fry has become my go-to comfort dish—it’s quick, fiery, and packed with crunch. I first whipped it up during a busy weeknight when I needed dinner on the table in under 30 minutes, and now it’s a staple in my rotation. Trust me, if you love bold flavors and a bit of heat, this one’s for you.

Ingredients

• For the beef: 1 lb flank steak, thinly sliced against the grain; 2 tbsp cornstarch; 1 tbsp soy sauce
• For the stir-fry: 2 tbsp vegetable oil; 4 celery stalks, sliced diagonally into 1/2-inch pieces; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated
• For the sauce: 1/4 cup soy sauce; 2 tbsp rice vinegar; 1 tbsp sriracha; 1 tsp sugar

Instructions

1. In a medium bowl, toss the sliced flank steak with 2 tbsp cornstarch and 1 tbsp soy sauce until evenly coated, which helps tenderize the meat and create a light crust.
2. Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until it shimmers, about 1-2 minutes.
3. Add the beef to the hot skillet in a single layer and cook for 2-3 minutes per side until browned and crispy, avoiding overcrowding to ensure even browning.
4. Transfer the beef to a plate using a slotted spoon, leaving any excess oil in the skillet.
5. Add the sliced celery to the same skillet and stir-fry for 3-4 minutes until it turns bright green and slightly tender but still crisp.
6. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 30 seconds until fragrant to prevent burning.
7. Pour in the sauce mixture of 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sriracha, and 1 tsp sugar, stirring to combine.
8. Return the beef to the skillet and toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients evenly.

You’ll love how the tender beef contrasts with the crunchy celery, while the spicy-savory sauce ties it all together. Serve it over steamed rice or noodles for a complete meal, and don’t forget to garnish with extra sriracha if you’re feeling adventurous!

Celery, Cucumber, and Mint Smoothie

Gosh, I never thought I’d be so excited about a green smoothie, but this celery, cucumber, and mint combination has become my go-to morning ritual after discovering it during a particularly hot summer when nothing else seemed refreshing enough. There’s something about that crisp, clean flavor that just wakes you up better than coffee sometimes, and I love how it makes me feel like I’m starting my day on the right foot, even when I’m rushing out the door.

Ingredients

– For the base: 2 cups chopped celery, 1 cup chopped cucumber (peeled), 1/2 cup fresh mint leaves
– For blending: 1 cup cold water, 1 tablespoon fresh lemon juice, 1 cup ice cubes

Instructions

1. Wash 2 cups of celery stalks thoroughly under cold running water to remove any dirt.
2. Chop the cleaned celery into 1-inch pieces using a sharp knife on a cutting board.
3. Peel 1 cucumber completely with a vegetable peeler to ensure a smooth texture.
4. Chop the peeled cucumber into 1-inch cubes, discarding the ends.
5. Measure 1/2 cup of fresh mint leaves, picking them from the stems.
6. Combine the chopped celery, cucumber, and mint leaves in a high-speed blender.
7. Add 1 cup of cold water to the blender to help with initial blending.
8. Squeeze 1 tablespoon of fresh lemon juice directly into the blender.
9. Add 1 cup of ice cubes to the blender for a chilled, frothy texture.
10. Blend on high speed for 45-60 seconds until completely smooth and no visible chunks remain.
11. Check the consistency by tilting the blender – it should pour easily like a thick liquid.
12. Pour the smoothie immediately into glasses using a liquid measuring cup for neat pouring.

Keeping this smoothie vibrant green and refreshingly crisp, the celery provides that satisfying crunch-turned-smooth while the mint lingers pleasantly on your palate. I sometimes serve it in chilled mason jars with extra mint sprigs for a pretty presentation, or pour it over more ice for an extra-cold treat on sweltering afternoons when you need that cooling sensation from the inside out.

Roasted Celery with Parmesan and Thyme

Gosh, I never thought celery could be the star of the show until I tried roasting it—it completely transforms this humble veggie into something magical! I first made this on a chilly autumn evening when I needed a quick side dish, and now it’s my go-to when I want something simple yet impressive. The way the Parmesan gets all crispy and golden while the celery softens into sweet, tender perfection never fails to delight my family.

Ingredients

– For the roasted celery: 1 large bunch celery (about 8-10 stalks), trimmed and cut into 3-inch pieces, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the topping: 1/2 cup grated Parmesan cheese, 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Place the celery pieces in a large bowl and drizzle with 2 tablespoons of olive oil.
3. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over the celery, then toss until evenly coated.
4. Arrange the celery in a single layer on the prepared baking sheet, making sure pieces aren’t crowded.
5. Roast for 15 minutes at 400°F until celery begins to soften and edges turn light golden.
6. Remove the baking sheet from the oven and sprinkle 1/2 cup grated Parmesan cheese evenly over the celery.
7. Scatter 1 tablespoon fresh thyme leaves over the Parmesan-covered celery.
8. Return the baking sheet to the oven and roast for another 10-12 minutes at 400°F until cheese is melted and golden brown.
9. Let the roasted celery rest for 2-3 minutes before serving to allow the cheese to set slightly.

I love how the celery becomes tender yet maintains a slight crunch, while the Parmesan forms this irresistible savory crust that pairs perfectly with the earthy thyme. Serve it alongside roasted chicken or fold it into creamy pasta for an unexpected twist—it’s so good my kids even ask for seconds!

Celery Slaw with Tangy Yogurt Dressing

Recently, I found myself with an abundance of celery after overestimating my soup needs, which led me to create this refreshing celery slaw. My family typically turns up their noses at raw celery, but the tangy yogurt dressing completely transforms it into something crave-worthy. I love how this recipe turns a simple vegetable into a star side dish that pairs perfectly with grilled meats or sandwiches.

Ingredients

For the Slaw

– 4 cups thinly sliced celery (about 8 stalks)
– 1/2 cup shredded carrots
– 1/4 cup thinly sliced red onion
– 2 tablespoons chopped fresh parsley

For the Dressing

– 1/2 cup plain Greek yogurt
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper

Instructions

1. Wash 8 celery stalks thoroughly under cold running water.
2. Pat the celery dry completely with paper towels to prevent watery slaw.
3. Thinly slice the celery into 1/8-inch pieces using a sharp knife or mandoline.
4. Measure exactly 4 cups of sliced celery into a large mixing bowl.
5. Add 1/2 cup shredded carrots to the bowl with the celery.
6. Thinly slice 1/4 cup red onion and add to the vegetable mixture.
7. Chop 2 tablespoons fresh parsley and sprinkle over the vegetables.
8. In a separate small bowl, combine 1/2 cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard.
9. Whisk the dressing ingredients vigorously for 30 seconds until completely smooth and emulsified.
10. Stir in 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until fully incorporated.
11. Pour the dressing over the vegetable mixture in the large bowl.
12. Toss everything together using tongs until every piece is evenly coated with dressing.
13. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

My favorite thing about this slaw is the wonderful crunch that holds up beautifully even after chilling. The creamy yogurt dressing provides a tangy counterpoint to the crisp celery, while the hint of sweetness from the honey balances everything perfectly. Try serving it alongside pulled pork sandwiches or as a bright topping for fish tacos to really make your meal shine.

Conclusion

Looking for simple, tasty ways to enjoy celery? This collection proves it’s a versatile veggie worth celebrating. We hope these 30 easy recipes inspire your next meal. Try a few, share your favorites in the comments, and don’t forget to pin this roundup for later!