Celebrate the start of fall with the most iconic seasonal coffee drink - the Pumpkin Spice Latte. Made with just a handle of simple ingredients, you can enjoy your own pumpkin spice lattes at home whenever you'd like and for way less.
The second the weather starts to change (and sometimes before then), Starbucks releases its pumpkin spice latte. This cozy drink has the perfect blend of hot espresso, real pumpkin puree, pumpkin spice syrup, and creamy milk. It's easy to replicate the Starbucks experience at home with this simple homemade version. Even better, you'll be able to store your pumpkin spice syrup in the fridge to enjoy this seasonal drink any time you'd like!
Why You'll Love This Pumpkin Spice Latte Recipe
- Made with high quality ingredients. As much as we love the Starbucks pumpkin spice latte, it's really high in sugar and uses dyes, preservatives, and stabilizers to get the perfect texture. This homemade version is made with the highest quality ingredients; no stabilizers or dyes necessary. Plus, it is made with real pumpkin!
- So convenient. When you have the pumpkin spice mixture in your fridge, you can make your own lattes anytime. It's also so much cheaper than running to the coffee shop every day!
- Easy to customize. Prefer oat milk? That's easy. Want to use homemade pumpkin puree? No problem. Like a specific roast or coffee brewing method? You can customize this homemade pumpkin spice latte recipe to suit your preferences.
- Great hot or iced. This pumpkin mixture tastes just as great in an iced pumpkin spice latte as in a hot one! It's seriously versatile and a must for pumpkin lovers this pumpkin spice season.
Ingredient Notes
To make this delicious pumpkin spice latte, you will need the following ingredients (full measurements in recipe card below):
- milk - choose your milk of choice, including regular dairy or non-dairy such as oat milk, almond milk, soy milk, or coconut milk.
- pumpkin purée - choose either canned puree or make your own.
- pumpkin pie spice - this is where the spice flavor comes from, so be sure to use your pumpkin spice mix. Add an extra sprinkle of pumpkin pie spice on top as a garnish!
- sugar - this adds a little sweetness to really highlight the pumpkin flavor. For extra richness, feel free to use brown sugar. You can also substitute with honey, maple syrup, or agave.
- vanilla extract - this plays up the sweet, spiced flavors in the best way.
- coffee or espresso - you can use any type of coffee. If you have an espresso machine, you'll need 1-2 shots, or you can make strong coffee using your favorite brewing method.
- whipped cream - add a little whipped cream on top as an optional garnish.
You will also need a medium saucepan, whisk, and an airtight container.
How to Make the Best Pumpkin Spice Latte
- Heat ingredients. In a medium saucepan, add milk, pumpkin puree, pumpkin spice, sugar and vanilla extract. Whisk well and heat over medium heat until warm, about 2 minutes.
- Add coffee. Divide the mixture into two cups and top each with ¼ cup coffee. Stir well.
- Serve. Top with whipped cream and a sprinkle of extra pumpkin pie spice, if desired.
Recipe Variations
- Make an iced coffee. If you like your PSL chilled, use cold brew coffee or chilled espresso and let the pumpkin spice mixture cool in the fridge before serving over ice.
- Sweeten naturally. Trying to reduce your sugar intake? Add pure maple syrup to taste instead.
- Serve a kid-friendly drink. If your kid loves PSLs and you don't want them to have caffeine, warm the milk mixture for a refreshing fall drink.
How to Serve
This Pumpkin Spice Latte is delicious served on its own, or paired with some of my favorite fall treats including:
- Pumpkin Bread
- Mini Glazed Pumpkin Scones
- Pumpkin Chocolate Chip Cookies
- No Bake Pumpkin Cheesecake
- Pumpkin Energy Bites
- Mini Pumpkin Pies
For more dessert inspiration, see our 50 Best Fall Desserts.
Recipe Tips and Tricks
- Heat the milk with the spices. Some recipes call for making a sugary syrup and then adding it to your milk or milk alternative right before serving. We actually don't recommend that because adding the milk with the pumpkin puree and fall spices allows those flavors to infuse into every drop. It's so much better!
- Use strong coffee. Since you only add ¼ cup of hot coffee or espresso per serving, you want it to be strong enough to taste.
- Don't use pumpkin pie filling. Pie filling is already sweetened and has spices, so you would need to adjust this recipe quite a bit to use it.
- Froth the milk. For a really creamy treat, use a milk frother or steam wand to take your DIY pumpkin spice latte to the next level.
Storing and Freezing Instructions
How to Store
After making your pumpkin spice mixture, store it in the fridge for 4-5 days in a large glass jar or sealed jug.
How to Reheat
Warm your milk mixture in a small saucepan or use a frother or steam wand. Pour the mixture over the hot coffee in your mug, stir, and top with whipped cream and extra pumpkin pie spice.
How to Freeze
Make a double batch of this recipe and freeze the extra milk mixture for later in a freezer-safe container. Let the mixture thaw in the fridge for several hours before reheating. Dairy milk does not thaw as well as non-dairy milk, so you may want to choose coconut milk or cashew milk.
FAQ
It's really simple to make your own pumpkin lattes at home. You'll need coffee or espresso, any kind of milk, pumpkin puree, spices, vanilla extract, and sugar. To make your drink more exciting, top it off with some whipped cream, extra pumpkin spice, or a whole cinnamon stick!
The grande-size latte usually contains 2 shots of espresso, which is approximately 120 mg of caffeine. For larger servings, you may want 3 espresso shots.
Although the ingredient list has changed over the years, Starbuck's PSL contains a mixture of milk, pumpkin spice sauce (made from sugar, condensed milk, pumpkin puree, flavors, and other ingredients), espresso, whipped cream, vanilla syrup, and pumpkin spice topping. Unlike homemade recipes, the Starbucks version contains different colors, natural flavors, stabilizers, and preservatives to ensure a consistent, stable product at all their stores. Make this copycat recipe to enjoy the real thing in your own kitchen without the long lines or additives.
More Hot Drink Recipes
- Chai Tea Latte
- Matcha Latte
- White Hot Chocolate
- Golden Milk Turmeric Latte
- Slow Cooker Apple Cider
- Peppermint Hot Chocolate
Tried this recipe?
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Chicken Milanese
Chicken Milanese is an Italian classic that's utterly delicious yet easy to make at home. It's made with lightly breaded thin chicken cutlets pan-fried in a skillet until crispy and golden brown. Flavorful, crispy, and juicy all at the same time, this simple chicken recipe is the perfect dinner choice for any night of the week.
There are tons you can do with chicken cutlets, from the classic chicken parmesan to other breaded variations like the Japanese katsu and German schnitzel. But if you're in the mood for something Italian, this chicken Milanese recipe is our go-to! Drizzle it with a fresh squeeze of lemon juice and serve it with a simple Arugula Salad for an easy, delicious, and impressive meal.
Why You'll Love this Chicken Milanese Recipe
- Extremely simple. A generous sprinkle of salt and pepper, a few pantry staples for the breading, and a few minutes in the skillet are all you need. It's as good as any restaurant-made version, maybe even better!
- Perfect for busy weeknights. Dinner in a little over 30 minutes? Yes, please! It's an excellent way to get a delicious and impressive meal on the table that won't take all night to make.
- Classic Italian dish. No need for complicated sauces or seasonings, this recipe is truly all about the simple flavors of Italy. It's light, flavorful, comforting, and fancy all at the same time.
- High in protein. Care for a healthy dinner? This recipe has around 40 grams of protein per serving, so it won't leave you feeling hungry anytime soon. Plus, you get to enjoy it without feeling guilty!
Ingredient Notes
To make this delicious Chicken Milanese, you will need the following ingredients (full measurements in recipe card below):
- chicken - You need about 6 boneless and skinless breast cutlets for this recipe. Some grocery stores have pre-made breast cutlets, but you can also buy 3 chicken breast pieces, slice them in half horizontally, and pound them to an even thickness. It's also a bit cheaper that way!
- salt and pepper - for seasoning the chicken cutlets. Super simple!
- breadcrumbs - use Panko for a light yet crispy coating, but you can opt for regular breadcrumbs. You can also use store-bought Italian breadcrumbs, but they come pre-seasoned with oregano, basil, and other spices.
- cheese - use freshly grated Parmesan cheese. It always has the best flavor and melts nicely when cooked. I also peeled some thin strips for the arugula salad.
- all-purpose flour - use flour to lightly coat the chicken cutlets before breading for an extra crispy texture.
- eggs - beaten eggs help the breading stick to the chicken nicely.
- oil - use olive oil or vegetable oil for frying
You will also need rolling pin (or meat tenderizer), shallow plates, and a frying pan or skillet.
How to Make the Best Chicken Milanese
- Flatten the chicken. Use a paper towel to pat dry each chicken cutlet completely dry. Place the cutlets on a clean surface. Take one cutlet and cover it with a piece of plastic cling wrap. Use a rolling pin (or meat tenderizer) to carefully flatten the cutlet until it is approximately ¼-inch thick. Don't pound the breasts too hard as it could tear the breast apart. Ideally, you want flattened chicken breasts with uniform thickness. Repeat with remaining cutlets.
- Season. Season both sides of each chicken breast with salt and pepper. Set aside on a plate.
- Prepare coating. In a shallow plate, combine breadcrumbs and Parmesan. Mix well to combine. Prepare another shallow plate with flour and another shallow plate with the beaten eggs.
- Coat the chicken. Dip each piece of chicken into the flour to evenly coat it on all sides. Then, dip into the egg to evenly coat, and then dip into the breadcrumb mixture to evenly coat. The flour will stick to the chicken, the egg sticks to the flour, and the breadcrumbs stick to the egg. Shake off any excess breadcrumbs. Arrange the breaded chicken on a large baking sheet lined with parchment paper.
- Fry. Heat oil in a large frying pan over medium-high heat until the hot oil sizzles. Add 2 pieces of chicken at a time and pan fry until golden brown and cooked through, about 3 minutes per side. The chicken cutlets don't need to be submerged in the hot oil. Transfer the cooked cutlets onto a paper towel-lined plate to drain excess oil.
- Serve. Drizzle with lemon juice and serve with a simple arugula salad, if desired.
Recipe Variations
- Use pork. Switch things up by subbing pork cutlets for the chicken in this recipe. Just follow the same steps and cook time as above.
- Baked version. If you're looking for a lighter option, bake the chicken instead. Preheat your oven to 400°F and place the cutlets on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes until cooked through, crispy, and golden brown.
- Add herbs. For an added flavor punch, add some basil leaves to the breading. Other great options are oregano, parsley, thyme, or even Italian seasoning.
How to Serve
Serve this delicious Chicken Milanese with salads, vegetables, pasta, and even soups such as:
- Tomato and Mozzarella Caprese Salad
- Oven Roasted Vegetables
- Cacio e Pepe
- Tomato Basil Soup
- Caprese Skewers
- Fettucine Alfredo
For more recipe inspiration, see our 25 Side Dishes for Chicken.
Recipe Tips and Tricks
- Pound chicken. Flatten the chicken cutlets by pounding them with a rolling pin or meat mallet until they're around ¼-inch thick for even and quick frying. It also helps to tenderize the meat and gives you nice, thin cutlets to work with.
- Press crumbs. When coating the chicken with breading, press them firmly onto the cutlets to help them stick better.
- Use tongs. To avoid messy fingers, use tongs or a fork when breading the chicken. But if you prefer using your hands, keep one hand for wet ingredients (egg wash) and one hand for dry (flour and breadcrumbs).
- Rest before frying. Let the chicken rest for at least 10 minutes before frying to allow the coating to set.
Storing and Freezing Instructions
How to Store
Keep the leftover chicken milanese in an airtight container and store it in the refrigerator for up to 3 days.
How to Reheat
Preheat the oven to 400°F and bake for 8 to 10 minutes or until the chicken is heated through and crispy again. You can also reheat in the air fryer at 400 F for about 5 minutes until heated through.
How to Freeze
Store leftover breaded chicken in an airtight container of freezer bag and freeze for up to 3 months. To reheat, allow the chicken to defrost in the refrigerator overnight and then follow the reheating instructions above.
More Chicken Breast Recipes
- 50 Best Chicken Breast Recipes
- Oven Baked Chicken Breast
- Pecan Crusted Chicken
- Creamy Lemon Chicken Piccata
- Air Fryer Chicken Breast
- Chicken Marsala
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Roasted Butternut Squash Soup
Savor the taste of fall with Roasted Butternut Squash Soup. This vegan soup is healthy, nourishing, and delicious comfort food in a bowl.
I love everything about this time of year. I love the fashion (the scarfs, gloves and hats), I love the outdoors (the red and orange falling leaves and the snow-capped mountains), and I love all the seasonal vegetables and fresh herbs. Pumpkins, squash, yams, thyme, rosemary and sage.... Need I say more? If I could give the holidays a "taste", a spoon of this roasted butternut squash soup would pretty much be that "taste".
Why You Will Love this Roasted Butternut Squash Soup Recipe
- The most popular soup recipe on Pinterest. This post was first published in 2015 and has become the most popular soup recipe that has been pinned on Pinterest ever, and for good reason. It is packed with butternut squash, gets some sweetness from the carrots, and it's got a bite from the cayenne powder.
- Healthy and nourishing. This roasted butternut squash soup is just all around comfort food - without the guilt. This soup is super healthy. It's vegan, gluten-free and whole 30 compliant. Which also means that there is no cream, no milk, and no butter! Yet this soup has a very creamy and smooth texture from the butternut squash and is not lacking in any flavor. You really can't get any healthier than that.
- Loaded with flavor. This roasted butternut squash soup is a packed with so much flavor in every bite. It is rich, earthy, sweet, and has a slight kick. When butternut squash is roasted in the oven it gets caramelized and it's natural sweet flavor intensifies for an incredible depth of flavor. Pair it with savory veggies and fragrant herbs and you've got an incredible balance of flavors.
- Easy to make. The beauty of this soup is that it is so easy to make. All you do is chop up your veggies, roast the ingredients together, puree, and thin it out with broth.
Vegan Butternut Squash Soup
The first year that I hosted Thanksgiving dinner at my house, one of our guests was allergic to dairy. So, I had to come up to with alternative recipes to my usual dishes, including the whole roast turkey (usually doused in butter), creamy mashed potatoes (full of dairy goodness), sautéed garlic green beans (also in butter) and of course, roasted butternut squash soup. For the soup, I decided to make it without butter and cream and see what happens. Well, what happened was quite amazing. The soup turned out absolutely delicious, if not tastier.
Ingredient Notes
To make this easy Roasted Butternut Squash Soup, you will need to gather the following simple ingredients (full measurements in recipe card below):
- butternut squash - choose a firm butternut squash that is heavy without any blemishes on its skin. It should also have a sweet aroma which indicates that it is ripe and ready to be used.
- carrots - adds natural sweetness and color to our butternut squash soup.
- celery - when picking out celery, look for ones that are crisp.
- onion - yellow or white onion works well in this recipe.
- garlic - for the best and most potent flavor, use real cloves of garlic. However, you can substitute with 2 tablespoons garlic powder for a similar taste.
- fresh herbs - we use fresh sage, thyme, and rosemary in this soup for the best depth of flavor. You can also substitute with dry herbs. I recommend using half the amount if using dry herbs - use 1 teaspoon dried sage, 1 teaspoon dried thyme and ½ teaspoon dried rosemary.
- cayenne red pepper powder - cayenne pepper gives the soup quite a kick but is a nice balance to the sweet squash. I recommend starting with a pinch and adding more if needed. If you are not a person who can tolerate spicy flavors, then leave it out completely.
- salt and pepper
- olive oil - we use olive oil to roast the veggies. You can also substitute with vegetable oil or avocado oil.
- vegetable stock - use vegetable broth to keep the soup vegan or use chicken stock or bone broth if you don't have a dietary preference.
You will also need a large half sheet baking pan, food processor or heavy duty blender, and a large cooking pot like a 4 quart Dutch oven.
Butternut Squash Soup Recipe Video
This soup is super easy to make. All you have to do is literally throw your ingredients into a roasting pan, let the oven do its work, then puree and serve. Yes, it is that easy. Watch the recipe video below for a quick one-minute demonstration, and follow along the instructions below.
How to Make the Best Roasted Butternut Squash Soup
- Prep the vegetables: Peel, pit and chop the butternut squash into 1 inch squares. Chop the carrots, celery and onions in big chunks. Peel the garlic keep the cloves whole or halved. Add everything into a large half sheet baking pan.
- Season the vegetables: Add the herbs with stems removed (it will be easier to puree later if stems are removed, especially for the thyme), red pepper powder, salt and pepper. Add olive oil and toss to coat.
- Roast the vegetables: Roast for 1 hour in a preheated 350 F oven, until veggies are soft and fork tender. To check if fork tender, insert a fork into the vegetable. If it comes out easily, then it is fork tender and done. You will want to check the carrots in particular, as they may take the longest to cook. If the vegetables are not soft and fork tender, then cook for another 15 minutes. Keep checking every 15 minutes.
- Puree the vegetables: Transfer cooked vegetables to a food processor or heavy duty blender with 1 cup of vegetable stock and puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple batches. You can also blend the soup directly in the pot using an immersion blender.
- Simmer: Pour the mixture into a large cooking pot. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.
- Serve: Garnish with your favorite soup toppings such as extra fresh herbs, chopped nuts or pumpkin seeds, and a drizzle of coconut cream or dollop of sour cream on top (optional). Serve warm.
Recipe Variations
There are many ways to customize butternut squash soup. Here are some of our favorites:
- Sweeten it. Add in a drizzle of maple syrup or honey to sweeten the soup if you prefer.
- Make it creamy. Make it creamy and stir in some heavy cream at the end or keep it vegan with coconut milk like in our 30-Minute Butternut Squash Soup
- Add apples. Add diced apples into the soup to give it a natural sweetness and tartness. See our Butternut Squash and Apple Soup for tips. You can also substitute the apples for pears.
- Add other veggies. Add in other veggies when you are roasting the butternut squash soup such as cauliflower, red bell peppers, or potatoes.
- Experiment with spices. Play around with different flavors by adding in different spices such as cinnamon and nutmeg, ginger, or curry powder.
- Add beans. Make the soup heartier by adding in some cooked beans like lentils, chickpeas, or white beans.
- Adjust the spiciness. This soup gets a little kick from the red pepper powder. If you are adverse to a little spice, I would recommend that you add less red pepper powder (or leave it out completely) and once the soup has been pureed, add more as desired to taste.
How to Serve Roasted Butternut Squash Soup
Serve this Roasted Butternut Squash Soup for a light lunch or dinner whenever you are craving a warm and cozy bowl of fall or winter soup, or as a starter on your Thanksgiving dinner table. We love serving butternut squash soup with a side of crusty homemade bread for dipping including:
- Garlic Rosemary Focaccia Bread
- Ciabatta Rolls
- Homemade Biscuits
- Garlic Breadsticks
- Small Batch Sourdough Bread
Recipe Tips and Tricks
- Choose the right butternut squash. When picking out a ripe butternut squash to cook with, look for one that is firm, heavy for its size, and has a matte skin (not glossy) without any blemishes or soft softs.
- Use pre-cut butternut squash. To save time, you can use fresh pre-cut butternut squash and roast as directed in the recipe.
- Adjust the consistency: If the consistency is too thick, just thin it out with more stock or some water until you reach your desired consistency. If you prefer a thicker soup, simmer it a bit longer to reduce the liquid.
- Add your favorite soup toppings. Serve this butternut squash soup as is or garmish with your favorite toppings. Some popular options are pumpkin seeds, croutons, fresh herbs, chopped nuts, bacon bits, or a drizzle of cream.
Frequently Asked Questions
Absolutely! You can make a chunky version by using a potato masher or fork to lightly mash the vegetables. The soup will still taste amazing, it just won't have a smooth and velvety texture.
To reduce the level of spiciness, you can do one of two things. The first option is to dilute the soup by adding more liquid such as more broth or add in some cream. Secondly, you can balance out the spiciness in the soup with added sweetness such as a drizzle of maple syrup or honey.
You can easily store this easy butternut squash soup by placing the pot with the lid in the refrigerator, or transferring the soup to an airtight container. It will keep for up to 5 days in the refrigerator.
Yes, this easy butternut squash soup recipe freezes beautifully. So, if you can't finish it all (since this recipe yields a large pot of soup), just freeze it for later. To freeze, transfer soup to an airtight container and place in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight or place on the counter and let it thaw at room temperature. Then, reheat on the stove over medium-low heat. It's so convenient on a lazy fall or winter evening.
Storing and Freezing Instructions
Make Ahead Instructions
Can I make this soup ahead of time? Absolutely. This is one of the reasons that I love this roasted butternut squash soup so much, and why it's such a great choice to make on a holiday dinner. You can make it ahead in one of two ways:
- Make the entire soup ahead of time: Make the entire butternut soup a day or two ahead of time and easily reheat it later on the stove over medium-low heat. The soup may thicken a bit after being refrigerated, so if it is still too thick after reheating, just add in a little water to thin it out to the consistency that you like.
- Roast the vegetables in advance: You can roast the vegetables up to a day ahead, allow them to cool to room temperature and then store in the refrigerator in an airtight container. Then, when you are ready to make the soup, puree the vegetables and make the soup as per recipe instructions.
How to Store
Allow the roasted butternut squash soup to cool to room temperature, then transfer to an airtight container and store in the fridge for up to 5 days.
How to Reheat
Reheat on the stove over medium-low heat until warmed through. You may need to adjust the consistency with more broth or some water if it has thickened up too much when stored. You can also reheat it in the microwave in 30 second increments until warm.
How to Freeze
Once cooled to room temperature, store butternut squash soup in an airtight container or freezer bag (leaving some room for expansion) and freeze for up to 3 months. Allow it to thaw in the fridge overnight before reheating according to the instructions above.
More Butternut Squash Soup Recipes
- 60 Best Soup Recipes
- Roasted Butternut Squash and Cauliflower Soup
- Instant Pot Butternut Squash Soup
- Butternut Squash and Apple Soup
- 30-Minute Butternut Squash Soup
- Acorn Squash Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Butternut Squash Risotto
This Butternut Squash Risotto recipe is the most perfect dinner for fall. It's made by slowly cooking aromatic ingredients with fresh butternut squash and real arborio rice, then gradually hydrating the rice with a splash of white wine and lots of broth until each grain is creamy and plump. It's warm, satisfying, and naturally vegetarian - ideal for a quiet fall dinner or a show-stopping entree at your next fall party.
If you've been intimidated by cooking risotto, let those worries go. The secret to the perfect risotto is taking your time; it cannot be rushed. You also need to use a key ingredient, arborio rice, a special short-grain rice traditionally used in this Italian rice dish. It's a little labor intensive, but just follow the steps below for perfectly cooked risotto every time.
Why You'll Love This Butternut Squash Risotto
- Perfectly creamy texture. Since arborbio rice has a high starch content, it's creamier than other types of rice. The rich, creamy texture is so satisfying to eat and pairs perfectly with the sweet squash. You won't want dinner to end!
- Classic fall recipe. Although risotto may be too warm or filling during the summer, it's the perfect cozy meal to snuggle up to during the cooler months. This creamy butternut squash risotto is made with onion, garlic, whole butternut squash, and fresh sage for layers of fall flavors in every bite.
- Naturally vegetarian. Need a main dish for a dinner party that everyone can eat? This risotto is naturally vegetarian and can easily be made vegan as well. It's perfect for those with these dietary restrictions.
- A one skillet meal. The beauty of risotto is that everything is cooked in one pan - which means you'll spend less time cleaning up after meals. We love a good one pot meal on busy weeknights!
Ingredient Notes
To make this delicious butternut squash risotto, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - choose your favorite neutral cooking oil to sautee the onion and garlic. Vegetable oil is another great option.
- onion and garlic - sautéed garlic and onion add an aromatic layer of flavor that takes this dish to the next level.
- butternut squash - start by prepping a whole butternut squash. For a quicker meal, use pre-cut butternut squash from the grocery store.
- seasonings - you don't need much. Keep it simple with Italian seasoning, salt, and ground black pepper.
- arborio rice - it's really important to use the right kind of rice. Use arborio or risotto rice for best results. It is often available in grocery stores or online.
- dry white wine - this will deglaze the pan and absorb all those savory flavors you've developed so far.
- vegetable stock - choose your favorite stock. Stick with vegetable broth or chicken broth.
- Parmesan cheese - grated Parmesan cheese will melt into the tender risotto and add a salty, umami flavor that tastes seriously good. Pecorino Romano is a good alternative, too.
- fresh sage leaves - garnish with fresh sage for a little color and fall flavor. You can always leave this out if you prefer.
You will also need a large skillet and a wooden spoon.
How to Make the Best Butternut Squash Risotto
- Sauté aromatics. Heat oil in a large skillet over medium-high heat until it sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.
- Add butternut squash and seasoning. Add butternut squash and cook until it starts to turn golden brown, about 5-8 minutes. Season with Italian seasoning, salt, and pepper. Mix well to incorporate.
- Add rice. Stir in arborio rice, mixing well to incorporate. Cook for 1 minute.
- Add wine. Add wine and stir constantly until almost all the liquid has absorbed, about 3-4 minutes.
- Add stock. Add vegetable stock, one cup at a time. Stir constantly so that the rice doesn't stick to the pan. Cook until the liquid is completely absorbed before adding more broth. Repeat until all the broth has been added and absorbed, about 22-25 minutes. The rice should be soft and the butternut squash should be tender. Repeat with more broth if needed.
- Add cheese. Turn off the heat and stir in parmesan cheese.
- Serve. Garnish with sage and serve immediately.
Recipe Variations
- Try a different winter squash. You can easily use other types of hard winter squash. Make a pumpkin risotto or substitute diced kabocha or acorn squash.
- Tweak the spices. This is an understated recipe that highlights high quality ingredients. We recommend keeping it simple, but you can try other dried herbs like sage or thyme for extra flavor.
- Use roasted butternut squash. Instead of cooking the squash into the risotto, add roasted butternut squash on top of the risotto right before serving. Roasting the squash adds a depth of flavor that is amazing!
- Make it vegan. The only ingredient that makes this risotto not vegan is the grated Parmesan. Either skip it or try using nutritional yeast for a cheesy flavor without the animal products.
How to Serve
This Butternut Squash Risotto is delicious served on its own, with a side salad, or paired with some of my favorite main courses including:
- One Pan Garlic Roasted Chicken and Baby Potatoes
- Glazed Honey Balsamic Pork Chops
- Arugula Salad
- Baked Maple Salmon
- Garlic Butter Shrimp
- Apple Dijon Braised Chicken Thighs
For more fall recipe inspiration, see our 60+ Fall Dinner Ideas.
Recipe Tips and Tricks
- Use hot stock. Restaurants often keep hot broth in a separate pan to help it absorb into the rice faster. You also want to use a good quality broth as it is a significant ingredient in this risotto.
- Add the broth gradually. We add in the broth 1 cup at a time to give the rice time to absorb most of it before adding more. We also stir constantly to help the rice release its starches which makes the risotto creamy.
- Taste as you go. You want the rice to be al dente, so be careful not to overcook it.
- Serve immediately. It is best to serve risotto immediately as it continues to absorb liquid as it sits. For the right consistency, serve it right away.
Storing and Freezing Instructions
How to Store
Store any leftover risotto in the fridge in an airtight container. It will stay fresh for 3-4 days.
How to Reheat
To reheat, add the leftover risotto to a small saucepan and stir in a little extra stock. Let it warm up over medium heat for several minutes until fully warmed through.
How to Freeze
Although you can freeze leftover risotto recipes, the texture of the rice may change after thawing. It's best to eat risotto fresh or reheated from the fridge.
FAQ
Since butternut squash risotto is so rich and creamy, it tastes great with a refreshing green salad, roasted meats, and a glass of wine. Try pairing the creamy texture of risotto with roasted chicken or pork, maple-glazed salmon, or hearty salads with fall greens, apples, and nuts. A tangy vinaigrette will cut through the creaminess of the risotto and balance the meal perfectly.
Since the peel is so thick, it's best to use a heavy-duty vegetable peeler. There are some with a serrated edge that can grab onto the squash skin easier than others. We don't recommend using a knife as you'll likely remove more squash than you need, and you'll be more likely to injure yourself.
A good risotto starts with the right type of rice: arborio rice. This is an essential ingredient because it's so starchy. Don't rinse it or soak it first. Let the rice release the starch gradually as you add spoonfuls of broth every few minutes. To make your risotto even creamier, stir in grated parmesan cheese or even a dollop of butter for a perfect dining experience.
More Rice Recipes
- 30 Best Rice Recipes
- Creamy Parmesan (No Wine) Risotto
- Mushroom Risotto
- Broccoli Rice
- Rice Pilaf with Carrots
- Coconut Rice
Tried this recipe?
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55+ Easy Family Dinner Ideas
Weeknight dinners are all about quick and easy recipes that should be a breeze, especially when you've got a hungry family waiting. Whether you need kid-friendly recipes that please even the pickiest eaters or wholesome family dinner recipes to feed a large crowd, we've got your back. We are sharing over 55 Easy Family Dinner Ideas from delicious one-pot wonders and simple sheet pan dinners, to comforting casseroles and pasta, to healthier takes on classic favorites, and everything in between. So set the table, gather 'round, and bring a smile to the everyone's faces with these tasty family dinners.
Easy Family Dinner Ideas
Baked Chicken Drumsticks are ideal for busy weeknights. Marinate inexpensive chicken legs with everyday spices and bake until crispy, tender, and flavorful.
Homemade hamburger helper is a family favorite but you can make a cheaper, healthier, and way tastier version at home, ready in just 30 minutes.
Meatballs are probably my favorite of all ground beef recipes. These quick, easy homemade Italian meatballs are juicy, flavourful, and delicious, simmered in a rich and savoury tomato sauce. Make them in just 30 minutes.
Tater Tot Casserole is classic comfort food that incorporates delicious layers of crispy tater tots, melted cheese and a creamy beef and vegetables mixture.
Tender, flaky, flavorful garlic butter salmon is well-seasoned, seared to perfection, and basted until juicy. Quick and easy to make in 20 minutes.
Homemade Potato and Cheese Perogies are comforting, delicious, and satisfying. These cheddar pierogi from scratch as easier to make than you think!
This Creamy Tomato Pasta is a simple and delicious meal made from scratch in 25 minutes with a cream and tomato based sauce that is rich and silky smooth.
Forget delivery and make sweet, tangy, and smoky BBQ chicken pizza from the comfort of your own home in under 30 minutes. The easiest weeknight dinner.
Homemade Alphabet Soup will quickly become a family favorite with its hearty vegetables and fun alphabet noodles. It's quick and easy to make in 30 minutes.
These Sheet Pan Quesadillas are loaded with veggies and gooey cheese, baked in the oven until crispy, and made to feed a crowd in just 30 minutes.
Easy 20-minute one pot lentils is vegan, gluten-free, and packed with protein. It's immune boosting properties makes it the perfect comfort food. It's one of the best vegan dinners.
Instant pot whole chicken with gravy is tender, juicy, and flavorful. It's the fastest way to cook a whole rotisserie chicken for dinner in just 40 minutes.
Stovetop Mac and Cheese with White Cheddar
Quick and easy, creamy stovetop mac and cheese with white cheddar is a delicious and comforting one pot 20-minute meal packed with three types of cheese.
Garlic Butter Steak Bites are tender, juicy, and flavorful. This quick and easy appetizer or weeknight dinner takes just 15 minutes to make in one skillet.
Chicken Enchilada Casserole is cheesy, saucy, and packed with layers of enchilada classics like chicken and beans, tortillas, and cheese. A family favorite!
Quick easy baked homemade fish sticks are crispy on the outside, tender and flaky on the inside, and packed with flavor. Kid-friendly + freezer-friendly.
Skillet Neapolitan Margherita Pizza
Quick and easy skillet Neapolitan margherita pizza has an iconic thin and soft crust with a perfectly crisp exterior, and simple and fresh toppings.
Hamburger soup with macaroni is a quick and easy weeknight dinner that's wholesome, filling, comforting and nutritious. Prep, cook and serve under an hour.
Baked Pizza Fries are loaded with a rich marinara sauce, melted cheese, and crispy pepperoni - transforming ordinary fries into the ultimate finger food.
Chicken Chow Mein is a classic Chinese noodle dish that is quick and easy to make at home in 20 minutes - faster, healthier, and better than takeout.
Pasta Bake with Sausage (Baked Ziti)
Pasta bake with sausage (baked ziti) is a lazy day lasagna with layers of pasta tossed in a rich meat sauce, layered with mozzarella, and baked.
Creamy Parmesan (No Wine) Risotto
Creamy Parmesan (No Wine) Risotto is a rich, creamy, and comforting classic Italian dish that may be intimidating but is actually quick and easy to make.
Pecan Crusted Chicken is a simple, delicious, and flavorful, quick and easy dinner ready in 40 minutes that can be baked in the oven or air fryer.
Cheesy Baked Gnocchi is quick and easy comfort food made all in one pot with chewy bites of gnocchi, a simple tomato-based sauce, and gooey melty cheese.
Turkey chili is hearty, filling, flavorful, and delicious. It's warm and cozy, quick and easy to make in one pot, and can be made faster in the instant pot.
Classic easy meat lasagna is the ultimate Italian comfort food with layers of tender lasagna, meaty tomato sauce, cheese filling and melted cheese on top.
Homemade chicken noodle soup is classic, comforting, simple, quick, and easy to make at home. Plus, you can use leftover rotisserie chicken to save time.
Salmon Bites are flavorful and delicious bite-sized pieces of salmon cooked until tender with crispy, golden edges and coated with an homemade sticky glaze.
Caprese Frittata is light and fluffy, laced with fresh basil and topped with melted mozzarella cheese and blistered balsamic tomatoes. Ready in 10 minutes!
Chicken penne pasta is a quick and easy dinner that is delicious, rich, creamy, and flavorful. It's a family favorite that's ready in under 30 minutes.
Homemade Taquitos are crispy, delicious and flavorful. These rolled tacos are filled with seasoned ground beef and melty cheese - and can be fried or baked!
Air fryer chicken thighs are the crispiest, tastiest, and juiciest chicken you'll eat. They take just 25 minutes to cook - perfect for busy weeknights.
Baked Feta Pasta is a quick and easy weeknight dinner recipe that is creamy, delicious, and flavorful - the whole family will love this Tiktok pasta!
Thai Turkey Meatballs in Coconut Curry
Thai turkey meatballs in coconut curry are the perfect weeknight dinner when you want something delicious, healthy, flavorful, and satisfying.
Oven-baked loaded sheet pan nachos are a crowd pleaser for an easy weeknight dinner or a crave-worthy appetizer to serve on Cinco de Mayo.
Garlic butter shrimp is a quick and easy dinner ready in just 10 minutes! It's loaded with flavor and perfect for busy weeknights and special occasions.
Delicious, moist and juicy Mediterranean chicken patties have everything you want in one bite: protein, veggies, herbs, and they're quick and easy to make.
Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.
Toasted Ravioli is a classic Italian appetizer that is crispy and golden on the outside, and tender and gooey on the inside. Ready in less than 30 minutes!
Turkey and Cheese Sliders are quick and easy, made with deli meat and Swiss cheese filled inside soft Hawaiian dinner rolls topped with a buttery sauce.
Teriyaki chicken is a quick easy chicken stir fry that is delicious, flavorful, healthy, and better and faster than takeout. Perfect for busy weeknights.
Shrimp Alfredo is creamy, garlicky, and delicious! This quick and easy, under 30-minute recipe is a go-to for busy nights and a year-round family favorite.
Delicious, comforting homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA meatballs.
Easy baked chicken enchiladas brings the taste of authentic Mexican food into your kitchen -- saucy, spicy, and savoury. Perfect for a Mexican fiesta on Cinco de Mayo.
Beef taco soup is a delicious take on tacos, transforming it into a hearty, wholesome, filling soup topped with all the taco fixings. Ready in 30 minutes.
Broccoli cheese casserole is creamy, cheesy, and delicious - the most comforting side dish. It's crispy on the outside but soft and tender inside.
Quick easy spaghetti bolognese with a rich, thick, delicious and flavourful meat sauce is a family favourite ready in 30 minutes. Best weeknight dinner.
Creamy Tuscan chicken with sun-dried tomatoes and spinach is a quick and easy 30 minute Italian chicken dinner that is delicious, flavorful, and comforting.
Creamy Mushroom Tagliatelle Pasta is a quick and easy, restaurant-worthy vegetarian dinner that is ready in just 30 minutes! Elevated comfort food at home.
Sticky and sweet, easy honey garlic glazed salmon is one of the best salmon recipes to add to your weeknight dinner rotation. Ready in under 25 minutes.
Air fryer chicken breast is crispy on the outside, juicy and tender inside, and packed with flavor in every bite. Quick and easy dinner on busy weeknights.
Baked Ravioli is simple delicious comfort food that is perfect for a weeknight family dinner or for entertaining. It's hearty, comforting, and kid-friendly.
Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup.
Baked Chicken Quesadillas are cheesy, crispy, flavorful, and delicious. This family-friendly recipe is quick and easy to make in just 30 minutes!
Cheesy Tortellini and Sausage Bake
Quick and easy, cheesy tortellini and sausage bake is a delicious 30-minute dinner packed with flavour. A family-favourite comfort food for busy weeknights.
Baked Chicken Meatballs are tender, juicy, and flavorful (no dry meatballs here!). Made in just 45 minutes using simple ingredients. So quick and easy!
What to Serve with Dinner
Homemade chicken soup is delicious served on its own, or paired with some of my favorite soup sides including:
- 60 Best Soup Recipes
- 40 Best Vegetable Sides
- 40 Best Salad Recipes
- 50 Best Bread Recipes
- 50 Easy Baking Recipes
More Dinner Recipes
- 60+ Easy Dinner Ideas
- 60+ Healthy Dinner Ideas
- 50 Sunday Dinner Ideas
- 50 Date Night Dinner Ideas
- 40 Friday Night Dinner Ideas
Did You Make Any of These Family Dinner Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of easy family dinner ideas. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Key Lime Pie
Perfectly creamy and tart with a buttery graham cracker crust, this easy Key Lime Pie is a classic for a reason. Authentic key limes have a lovely mellow citrus flavor that pairs perfectly with this creamy, custard-like key lime filling that bakes to perfection in the oven. You won't need another key lime pie recipe again!
Key lime pie is one of the most popular pies ever for a reason. It's the perfect balance in every way. It has just the right amount of crunch from the crust, the custard isn't too rich or sweet, and the lime flavor sings with the sweet, creamy filling. It's an absolutely perfect dessert that only requires a little dollop of whipped cream on top to round it all off. Serve it anytime of the year - as a summer dessert or as a holiday dessert at Thanksgiving or Christmas.
Why You'll Love this Key Lime Pie Recipe
- Made completely from scratch. There are quick recipes out there that throw together a few ingredients and toss them in a store-bought crust. This recipe is not that. We're going to make homemade graham cracker crust and a custard-style filling that is baked in the oven. It takes a bit longer, but it is absolutely worth the extra effort.
- Classic flavor. Although key lime pie's history is contested, there's no doubt that this pie has always been made with a mixture of sweetened condensed milk and lime juice. This particular recipe goes the extra step to bake the key lime custard for the smoothest, creamiest texture possible.
- Family favorite. There's a reason why this little-known pie from the Florida Keys exploded onto the national scene and has been a favorite for over 70 years. Your family will absolutely love this version and request it for special occasions!
Ingredient Notes
To make this delicious Key Lime Pie, you will need the following ingredients (full measurements in recipe card below):
Graham Cracker Crust
- graham cracker crumbs - to make crumbs quickly, add your graham crackers to the food processor and pulse.
- white sugar - this adds a little extra sweetness to balance the tangy filling.
- unsalted butter - melted butter will hold your crust together and make it crunchy.
Key Lime Pie
- egg yolks - these add a richness and creaminess that's so satisfying.
- sweetened condensed milk - this is a critical ingredient that has been used in homemade key lime pie recipes since the beginning. Don't skip it.
- key lime juice - you'll need to juice approximately 25 limes. It helps to have a good citrus juicer.
- key lime zest - add even more key lime flavor with the zest of 3 limes.
- full fat sour cream - this adds a richness and creaminess that balances out the sweetened condensed milk and tart limes.
- salt - you just need a pinch!
You will also need a 9-inch tart pan or pie dish, measuring cups, large baking sheet, medium mixing bowl, whisk, spatula, and wire rack.
How to Make the Best Key Lime Pie
First, prepare the Graham cracker crust.
- Combine ingredients. In a medium mixing bowl, add the graham cracker crumbs and melted butter. Use a fork to mix until well combined.
- Transfer to pan. Pour the crumbs into a 9-inch tart pan. Use a flat bottomed measuring cup to press the crumbs into the pan.
- Bake. Place the pan onto a large baking sheet, and transfer into a 350°F preheated oven. Bake for 11 minutes. Remove from the oven and allow to cool a bit while you make the filling.
Next, make the key lime filling.
- Prep. Turn the oven down to 325°F. Ensure your key lime juice is strained and free of any seeds.
- Combine ingredients. In a medium mixing bowl, add the egg yolks, sweetened condensed milk, key lime juice, lime zest, sour cream, and salt. Whisk until very smooth.
Lastly, assemble and bake the key lime pie.
- Assemble. Pour the fillimg mixture over the baked graham cracker crust.
- Bake. Place the pie into the oven to bake for 20 minutes, or until the centre has a slight jiggle, but the outside seems set.
- Chill. Remove from the oven and allow to cool on a wire rack for 2 hours, before transferring into the fridge to set overnight.
Recipe Variations
- Freeze it. Frozen key lime pie is its own trend! Bake your pie in a freezer-safe pan (like a foil tray) and wrap the cooled, baked pie in aluminum foil or plastic wrap to freeze it. Then slice your pie into individual pieces, remove them from the pie pan, add a popsicle stick, and dip them in melted chocolate for a perfect summer treat.
- Mostly homemade. If you can't find or don't have time to press real key limes, use the zest of regular limes and bottled key lime juice from the store. You can even use store-bought graham cracker crust in a pinch.
- Top with whipped cream. A little homemade whipped cream complements the creamy, tangy filling so well. To make your own, whip cold heavy whipping cream with powdered sugar and vanilla extract until it has stiff peaks, then add the cream to a piping bag and pipe swirls around the top of the pie. Garnish with lime slices.
How to Serve
This key lime pie would be a fantastic dessert to serve with these main dishes that celebrate the flavor of lime:
- Fish Tacos with Lime Crema
- Vietnamese Salad Rolls with Shrimp
- Chipotle Chicken Burrito Bowls with Lime Cilantro Rice
- Sheet Pan Chicken Fajitas
- Thai Coconut Red Curry with Prawns
- Chilaquiles Verdes
Recipe Tips and Tricks
- Use fresh key lime juice. You can often find bags of key limes in the summer at local grocery stores. Be sure to give them a good wash, roll them between your palm and the counter to soften them up, then slice them open and use a citrus juicer to catch every drop.
- Measure your butter. You need the perfect ratio of butter to graham cracker crumbs for your crust. The crust won't have the same texture or flavor if you use too much.
- Don't skip the sweetened condensed milk. This is the secret ingredient that makes key lime desserts taste amazing. It's got the perfect thickness, creaminess, and sweetness to balance the tart lime juice. If you try to replace it with a different ingredient, you won't have the same creamy filling and flavor you know and love.
Storing and Freezing Instructions
How to Store
Wrap leftover key lime pie with plastic cling wrap or aluminum foil and store it in the fridge for 3-4 days. If you plan to store it for later, wait to add the whipped cream right before serving.
How to Reheat
This classic key lime pie recipe is best served cold.
How to Freeze
Key lime pie freezes very well! Freeze the entire pie, remove it from your pie pan, and cut it into slices. Wrap the individual slices with foil or plastic wrap to keep them fresh. Store in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge for several hours before serving.
FAQ
Although you technically can use regular lime juice from your grocery store, Persian limes have a stronger lime flavor than delicate key limes. Instead, look for bottled key lime juice or try substituting equal parts lemon and lime juice to replicate the unique flavor of key limes.
Homemade key lime pie lasts well for 3-4 days. It's best to keep it in the original pie pan, then wrap it with aluminum foil in the fridge. If you can't finish it all in that time frame, freeze it for later!
If you wake up the next morning to realize you forgot to store your pie in the fridge, you should toss it. Unfortunately, bacteria thrive in the food danger zone between 40 -140 degrees F. Your creamy key lime pie should only be out at room temperature for 2 hours at most. You may be able to eat pie that sat out slightly past that window but overnight is too long. When in doubt, throw it out.
More Pie Recipes
Tried this recipe?
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Pumpkin Roll
Celebrate the flavors of fall with a show-stopping Pumpkin Roll featuring a tender pumpkin spice cake swirled around a rich cream cheese filling. It's the perfect make ahead dessert for brunch or a fall party but simple enough to serve anytime during pumpkin season.
If you've never made a classic pumpkin roll, this is the year to try it! Although making any type of rolled cake can be intimidating the first time, it's not nearly as complicated as it may seem. Plus, we're sharing our favorite tips to make the perfect pumpkin swiss roll even on your first try.
Why You'll Love This Pumpkin Roll Cake Recipe
- Stunning fall dessert. There's a reason the pumpkin cream cheese roll is such a classic. It has a gorgeous orange and white swirl that screams fall. From the spiced pumpkin cake to the heavenly cream cheese filling, nothing tops a homemade pumpkin roll!
- Perfect balance of flavor. Elevate ordinary canned pumpkin by making this fluffy, tender pumpkin cake filled with warm spices. The tangy cream cheese frosting adds a creamy texture that cuts through the rich sweetness of the moist pumpkin cake, keeping this dessert from becoming too sweet.
- Easy step-by-step recipe. This classic pumpkin roll recipe is the best of the best. Follow these simple step-by-step instructions to make a perfect pumpkin roll, even as a total beginner.
Ingredient Notes
To make this delicious Pumpkin Roll recipe, you will need the following ingredients (full measurements in recipe card below):
Pumpkin roll ingredients
- cooking oil spray - prepare the pan really well for easy removal.
- confectioner's sugar - this is used to roll the cake, not to sweeten it.
- all purpose flour - although you can also use pastry flour, all purpose flour is easy to find and works really well.
- baking soda - this will help lift the batter, making this cake light and airy.
- spices - use classic fall spices like cinnamon, allspice, ground ginger, and nutmeg.
- salt
- eggs - combined with baking soda, these will help the pumpkin cake batter rise and have a tender, fluffy texture.
- white sugar - this will sweeten the cake batter just enough without making it too sweet.
- pumpkin puree - choose either storebought or homemade pumpkin puree. Don't use pumpkin pie filling - it has sugar and spices already mixed in.
- vanilla extract
Cream cheese filling ingredients
- cream cheese - start with softened cream cheese to make the cream cheese mixture really fluffy.
- unsalted butter - room temperature butter will whip the best.
- confectioner's sugar - this adds a little sweetness to balance the tangy cream cheese.
- vanilla extract - this adds another layer of scent and flavor to make the sweet cream cheese filling taste really luxurious.
You will also need jelly roll pan (10x15 half sheet tray), cooking spray, parchment paper, clean kitchen towel, whisk, medium and large mixing bowls, hand mixer, wire rack, and a sifter for sprinkling powdered sugar.
How to Make the Best Pumpkin Roll
First, bake the pumpkin cake.
- Prep. Preheat the oven to 375°F. Spray a 10x15-inch jelly roll pan with cooking oil spray and parchment paper, ensuring that the parchment overhangs the pan by about 1-inch for easy removal. Spray the top of the parchment with cooking spray, as well. Layout a clean cotton kitchen towel. Liberally sprinkle it with confectioners' sugar. This will be used later to roll up the pumpkin roll.
- Combine dry ingredients. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt, until well-combined. Set aside.
- Combine wet ingredients. In a separate large mixing bowl, add the eggs, white sugar, and vanilla. Use a hand mixer to beat on high until thickened and voluminous, about 5 minutes. Add pumpkin puree, then beat again until smooth and combined.
- Add dry to wet. Add the dry ingredients to the batter. Beat until combined and smooth.
- Bake. Pour the batter into the prepared pan. Place into the oven to bake for 13-15 minutes, or until an inserted toothpick comes out clean.
- Roll. When the cake comes out of the oven, immediately invert it onto the prepared kitchen towel, and peel off the parchment paper. Sprinkle the top of the cake liberally with more confectioners' sugar, then immediately roll the cake slowly and gently from the narrow end with the kitchen towel until the entire cake is rolled into the towel. Note that the cake will be warm when first rolled.
- Cool. Allow the cake to cool rolled up in the towel for 30-45 minutes.
Next, make the cream cheese filling.
Prepare the cream cheese filling while the cake cools. In a large mixing bowl, add the butter and cream cheese. Use a hand mixer to beat until combined and fluffy, about 3 minutes. Add in the confectioners' sugar and vanilla, then beat again for 3-5 minutes, or until fluffy.
Finally, assemble the roll cake.
- Unroll. After the cake has cooled down completely for the allotted time, gently and very slowly unroll the cake.
- Ice. Use a small icing spatula to carefully spread the cream cheese filling evenly onto the cake, leaving a 1-inch border on the top and bottom empty.
- Roll. Carefully and slowly roll the cake back up. Cover tightly with plastic cling wrap and place into the fridge to set for at least 1 hour, up to overnight.
- Serve. Dust with confectioners' sugar before serving.
Recipe Variations
- Add chopped nuts or shaved chocolate. Before you roll your frosted pumpkin cake roll, sprinkle chopped toasted walnuts or shave some dark chocolate over the cream cheese mixture for a little crunch.
- Adjust the spices. Although we love the blend of spices in this easy pumpkin roll recipe, you can use all pumpkin pie spice, all cinnamon, or add a little flair with ground cardamom or extra ginger.
- Decorate it. This beautiful pumpkin roll is lovely sprinkled with a little powdered sugar, but you don't have to end there! You can pipe a design onto the baking tray before you add the cake batter, slice it into thick rounds then glaze them with melted ganache and sugar pumpkins, or pipe little meringue mushrooms or pumpkin macarons for a fun scene. Have fun with it!
How to Serve
This pumpkin roll is delicious served on its own, or paired as part of a dessert spread with some of my favorite fall desserts, including:
For more dessert recipe inspiration, see our 50 Best Fall Desserts.
Recipe Tips and Tricks
- Prepare the pan first. To make a great swiss roll, the warm cake has to come out of the cake perfectly. Spray your sheet pan really well, lay out the piece of parchment paper, and have your clean tea towel ready to go.
- Roll the cake right away. It feels strange to roll a hot cake, but it's essential! You need to train the cake how to roll otherwise, it will crack and break when you reroll it later.
- Be gentle adding the filling. After you unroll the cake to add the cream cheese filling, the cake won't lay perfectly flat. Be gentle to avoid breaking the delicate sponge cake.
- Bring your cream cheese and butter to room temperature. For the best cream cheese filling, you need to let the cream cheese and butter soften. Otherwise, they'll be thick and dense, not the fluffy, creamy cloud you're dreaming of.
Storing and Freezing Instructions
How to Store
Before you serve this cake, it should be refrigerated to firm up, and you should continue refrigerating it after your party, too. It will last 4-5 days in the fridge in an airtight container or covered with plastic wrap. The powdered sugar may fall off or dissolve in the fridge, so sprinkle it with extra right before serving.
How to Reheat
This cake is typically served chilled or at room temperature. If you heat it, the cream cheese mixture will melt and become a mess. If you prefer it warm, try microwaving a slice for 10-15 seconds.
How to Freeze
To freeze your pumpkin roll for later, wrap it well with plastic wrap, then store it in a freezer-safe bag for 2-3 months. Let it thaw in the fridge for several hours before serving.
FAQs
The best pumpkin rolls are made with a heavenly cream cheese filling, which adds a sweet tangy flavor and creaminess that pairs perfectly with the fluffy, springy cake. It's so easy to make your own cream cheese filling. Just whip together softened cream cheese, butter, powdered sugar, and vanilla extract until light and fluffy.
If this is the first time you've made a swiss roll, it can be a little intimidating to nail the rolling process! Fortunately, it's quite easy. You'll need to remove the cake from the pan while it is still hot, inverting it onto a clean tea towel coated with confectioner's sugar. Then, slowly and carefully roll it from the long side. Let the hot cake cool on a wire rack for 30-45 minutes while you prepare the filling. Then, carefully unroll the cake, add your filling, and slowly reroll the cake. Let it chill in the fridge to firm up, then sprinkle with powdered sugar and serve!
Since the pumpkin roll filling is made from just cream cheese, butter, powdered sugar, and vanilla extract, there are only two reasons why the filling would be runny. The first issue is if you added too much vanilla extract. However, it would take quite a bit of extract to have this problem. It's much more likely that the cream cheese and butter are too warm. They should be soft before whipping, but not wet or runny. If your filling is too runny, chill it for 20-30 minutes, then try rewhipping.
More Pumpkin Dessert Recipes
- 20 Best Pumpkin Desserts
- Pumpkin Bread
- Pumpkin Pie
- No Bake Pumpkin Cheesecake
- Pumpkin Mousse
- Mini Pumpkin Pies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Creamy Pumpkin Pasta
This delicious Pumpkin Pasta is one of the easiest pasta dishes you can make this fall! Made with real pumpkin, heavy cream, and Parmesan cheese, it's flavorful, creamy, cheesy, and just the right amount of savory pumpkin goodness. Ready in 20 minutes, this recipe is ideal for busy weeknights or cozy Sunday dinners.
Fall or not, this creamy pumpkin pasta is simple to make yet truly comforting for those chilly nights. Whether you're in the mood for some cozy comfort food or just want to make something delicious using pumpkin, you won't need a lot of prep time or fancy ingredients to make this quick recipe. Easily pair this with a green salad, crusty bread, or some roasted vegetables for a complete meal.
Why You'll Love this Pumpkin Pasta Recipe
- Made with real pumpkin. Even if you're not a fan of pumpkin, the combination of tomato paste, heavy cream, and Parmesan cheese mellows out the flavor so it's not overwhelmingly pumpkin-y. It has the perfect balance of savory and sweet that most people would enjoy!
- Quick and easy to make. With just a few ingredients and 20 minutes, you can have this delicious pumpkin pasta on the dinner table even on the busiest weeknights. Plus, it's a one-pot meal so you'll definitely save time and effort on clean-up.
- Creamy and cheesy. The heavy cream gives this pumpkin pasta a rich and luscious texture, while the Parmesan cheese adds just enough salty, nutty flavors to round out the sweetness of the pumpkin.
- Versatile. Mix in some shredded chicken and ground beef for a protein boost, use any type of pasta you'd like, season with herbs like sage or oregano, and add green like spinach or kale.
Pumpkin is Fall's Superfood
Pumpkin is one of the main ingredients in this creamy pumpkin pasta - and guess what? It is fall's superfood. Which means it has a whole list of amazing health benefits. Some of these health benefits includes: helping your eyesight, a great source of fibre, has cancer preventing properties, fights wrinkles, boosts your mood, boosts your immune system, lowers blood pressure, and promotes heart health.
Ingredient Notes
To make this creamy Pumpkin Pasta, you will need the following ingredients (full measurements in recipe card below):
- pasta - I use cavatappi for this recipe, but you can use any pasta you have on hand like macaroni, penne, ziti, and rigatoni.
- olive oil - for sautéing the aromatics.
- garlic - fresh minced garlic adds a lot of flavor to the dish.
- pumpkin puree - use canned, pure pumpkin puree for this recipe. Don't buy the pumpkin pie filling because it has added sugar and spices that's certainly not for this recipe. Feel free to make your own pumpkin puree at home.
- tomato paste - a little bit of tomato paste provides a rich umami flavor.
- salt and pepper - season to taste.
- heavy cream - this transforms the sauce into a rich, creamy, and delicious mixture. You can use half-and-half or whole milk, but the texture won't be as creamy.
- cinnamon - a pinch of cinnamon adds a hint of warmth and sweetness.
- Parmesan cheese - for topping the pasta. Use freshly grated for the best flavor.
You will also need a medium cooking pot and a medium skillet or saucepan.
How to Make the Best Pumpkin Pasta
- Cook pasta. Bring a medium pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente, or according to package instructions. Reserve 1 cup of the pasta water and drain. Set aside.
Recipe Variations
- Use homemade pumpkin puree. Make your own pumpkin puree by roasting a small pumpkin in the oven and pureeing it in a food processor.
- Skip the cream. Go light by swapping out the heavy cream for vegetable or chicken broth.
- Add meat. Give this pasta a protein boost by stirring in some shredded chicken, ground beef, or Italian sausage are all great options.
- Mix in some veggies. Try adding spinach, kale, mushrooms, or zucchini for a healthier meal.
- Experiment with seasonings. Use your favorite herbs and spices such as oregano, basil, parsley, nutmeg, turmeric, and red pepper flakes for an extra boost of flavor.
- Sprinkle some nuts. Add some crunch with walnuts, hazelnuts, cashews, or pine nuts.
- Make it extra cheesy. Pile on more Parmesan cheese, or add in some mozzarella for a melty cheesy pasta.
How to Serve
Serve this delicious Pumpkin Pasta on its own or pair it with a salad, bread, vegetables, or grilled or baked protein such as:
- Caesar Salad
- Rosemary Garlic Focaccia Bread
- Oven-Baked Chicken Breast
- Cheesy Garlic Bread
- Balsamic Roasted Broccoli
- Pecan Crusted Chicken
For more recipe inspiration, see our 30 Best Side Dishes for Pasta.
Recipe Tips and Tricks
- Don't overcook the pasta. Cook it until al dente as it will continue to cook in the sauce. The perfect texture still has a bite to it.
- Use a tubular type of pasta. Tubular shapes like cavatappi, rigatoni, ziti, macaroni, and penne are all great options to hold the sauce better.
- Save some pasta water. Thin out the sauce with pasta water if it becomes too thick. It also creates the perfect creamy texture to help it cling to the pasta.
Storing and Freezing Instructions
How to Store
Keep any leftover pumpkin pasta in an airtight container and store it in the refrigerator for up to 4 days.
How to Reheat
Reheat creamy pumpkin pasta in a saucepan over medium-low heat, stirring occasionally until warmed through. You may need to add a bit more water or broth if the sauce thickens too much during storage. If you're in a rush, you can also heat it in the microwave for 30 seconds or so.
How to Freeze
Let the pasta cool completely before storing in an airtight container or freezer bag. Freeze for up to 3 months. To serve, allow the pasta to thaw overnight in the refrigerator before reheating according to the instructions above.
More Pumpkin Recipes
- Coconut Curry Pumpkin Soup
- Pumpkin Pancakes
- Pumpkin Cornbread
- Carrot Pumpkin Soup
- Pumpkin Energy Bites
- Pumpkin Hummus
Tried this recipe?
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Baked Chicken Drumsticks
These Baked Chicken Drumsticks are the ideal dinner for a busy weeknight. Marinate some inexpensive chicken legs in a little oil and everyday spices, then bake them in a hot oven until they have crispy skin and tender, flavorful meat that just starts to fall apart. They're sure to be a new family favorite!
If you're trying to eat well on a budget, add drumsticks to your grocery list. They're an ideal source of protein for busy families since they are typically inexpensive, cook quickly, and have the most delicious dark meat. As they bake in the oven, the marinated spices bake into every bite, ensuring every taste is tender and full of flavor. This recipe is the perfect reminder that delicious doesn't have to mean complicated, and your whole family will enjoy eating this easy chicken recipe any night of the week.
Why You'll Love These Baked Chicken Drumsticks
- So simple. Absolutely anyone can make these oven-baked chicken drumsticks. You don't need special skills or fancy equipment, just a few simple ingredients and some standard kitchen tools.
- Perfect for meal prep. Since the chicken needs to marinate, either prep them the night before or the morning of, then bake them right before dinner while you're preparing your sides. No last-minute thawing or hunting through the pantry!
- Affordable. Drumsticks tend to be one of the cheapest cuts at the store, making them perfect for a large family or people trying to eat well on a budget.
- So much flavor. Since drumsticks are higher in fat, they tend to absorb flavor much better than lean chicken breasts. They really just need a little seasoning to make them really flavorful!
Ingredient Notes
To make these delicious oven baked chicken drumsticks, you will need the following ingredients (full measurements in recipe card below):
- chicken drumsticks - keep it simple and choose bone-in, skin-on chicken drumsticks.
- avocado oil - the oil will seep into the chicken, infusing the seasoning mix into every bite. You can also use extra virgin olive oil.
- spices - assemble your own dry rub from paprika, allspice powder, Italian seasoning, garlic powder, onion powder, salt, and ground black pepper.
You will also need a Ziploc bag or bowl, 9x13-inch casserole pan or baking sheet with parchment paper, and a meat thermometer.
How to Make the Best Baked Chicken Drumsticks
- Marinate the chicken. Use a paper towel to pat the chicken drumsticks completely dry. Place the drumsticks into a large Ziploc bag or bowl. Add the oil and all the seasoning including paprika, allspice, Italian seasoning, garlic powder, onion powder, salt, and pepper. Press the air out of the bag and seal tightly. Press the seasoning around the chicken drumsticks to coat evenly. Let the drumsticks marinate for at least 1 hour or refrigerate overnight.
- Bake. Arrange the marinated chicken drumsticks on a 9x13-inch casserole pan or a large baking sheet lined with parchment paper. Bake in a 400 F preheated oven for 40-45 minutes until the skin is crispy and the internal temperature for the chicken reaches 165 F, as read on a meat thermometer.
- Broil (optional). Optionally, turn on broiler on HI and cook for another 5 minutes until nicely charred. Keep a close eye on the drumsticks to make sure they don't burn as things can burn quickly under the broiler.
- Serve. Brush the drumsticks with pan juices, if desired, and serve immediately.
Recipe Variations
- Use a different cut. Adapt this chicken leg recipe and use bone-in chicken thighs or chicken breast instead. Thighs will take a little longer and the breast will cook faster, so be sure to use your thermometer to check for doneness.
- Try the air fryer. Too busy to bake? Turn on the air fryer and make air fryer chicken drumsticks by following the guidelines for our Air Fryer Chicken Thighs.
- Adjust the seasonings. If you prefer a different balance of flavors, you can easily adjust the rub mixture to suit your preferences. Try adding smoked paprika, cayenne pepper, chili powder, a little brown sugar, or your favorite all purpose seasoning blends.
- Make it citrusy. Lemon and chicken are a perfect match. Feel free to add ¼ cup of lemon juice to the marinate for extra tanginess.
How to Serve
These easy oven baked drumsticks are delicious served on their own, or paired with some of my favorite side dishes including:
- The Best and Creamiest Mashed Potatoes
- Honey Roasted Carrots
- Green Beans Almondine
- Pesto Asparagus
- One Pot Rice Pilaf with Carrots
For more recipe inspiration, see our 25 Side Dishes for Chicken.
Recipe Tips and Tricks
- Adjust the baking time. Depending on the size of the drumsticks, you may need to extend or reduce the cooking time. Use your instant-read thermometer as a guide; chicken should always reach an internal temperature of 165 degrees F.
- Preheat your oven. For crispier skin, preheat your oven to 400 F for at least 5-10 minutes.
- Don't rush the marinade. Even if you're busy, let the chicken drumsticks marinate for at least an hour for the best flavor. You could skip the marinating part but then the flavor will not infuse into the chicken meat as well.
- Make extra. Since these easy oven-baked drumsticks taste great the next day, you can easily double the recipe and enjoy leftovers later in the week.
- Broil. For really crispy baked chicken drumsticks, broil them for a maximum of 5 minutes.
Storing and Freezing Instructions
How to Store
Place your leftover chicken legs in an airtight container in the fridge. They'll keep for approximately 3-4 days.
How to Reheat
Although you can microwave your juicy chicken legs for a quick meal, they'll taste better and have crispier skin if you bake them again. Reheat in a 375F preheated oven for 5-10 minutes or set your air fryer to 375 and bake them for 3-5 minutes or until they are fully reheated.
How to Freeze
Store your leftover baked chicken legs in a freezer-safe container or freezer bag for several months. Thaw in the fridge before reheating.
Frequently Asked Questions
We prefer to bake chicken drumsticks at 400 to lock in the moisture and create a crispy skin. Although you can bake this easy chicken leg recipe at 350 degrees and still have a delicious meal, you're much more likely to have softer skin that won't crunch when you bite through it. That golden brown, perfectly seasoned, crispy skin is the best part!
Raw chicken legs usually bake within 40-45 minutes, although the cooking time depends on the size of the legs. It's best to use an internal thermometer to ensure the meat is fully cooked instead of watching the time. Your chicken should reach an internal temperature of 165 degrees F before you remove it from the oven.
There are differing opinions on this question, but if you like crispy skin, it's so important to leave your chicken legs uncovered. Otherwise, the aluminum will hold in the excess moisture and cause the skin to soften instead of crisping up. The chicken will still taste great, but the texture won't be quite as enjoyable. For the best results (and the crispiest chicken skin), bake your favorite chicken drumstick recipes uncovered and at a high heat.
More Chicken Recipes
- 60 Best Chicken Recipes
- Tandoori Chicken Drumsticks
- Baked Curried Chicken Drumsticks
- Skillet Chicken Thighs and Potatoes
- Instant Pot Turkey Thighs
- Apple Dijon Braised Chicken Thighs
Tried this recipe?
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Sautéed Spinach
This buttery, garlicky Sautéed Spinach is the best way to enjoy this nutritious green. It's wilted to make it tender, then sauteed with butter and fresh garlic for a burst of flavor. It's the ultimate healthy side dish and only takes a few minutes to make!
This savory side dish is the perfect reminder that healthy, nutritious meals and tons of ingredients don't have to take hours in the kitchen. You can have this sauteed spinach on the table in a matter of minutes. Even better, it's simple enough for your quick weeknight dinner or fancy enough for a dinner party with main dishes like Dutch Oven Chicken or Roast Beef. It's truly the perfect side dish, so keep this easy recipe on hand for next time!
Why You'll Love This Sauteed Spinach
- Great way to eat more greens. We know we should eat more leafy greens, but that's easier said than done. Fortunately, a nice dollop of butter and some fresh garlic make it easier than ever to enjoy bunches of spinach regularly.
- Quick and so easy. The active time required to make this easy sautéed spinach recipe is so little it almost doesn't count. It takes 30 seconds to wilt the spinach; then you sautee it for approximately 5 minutes. Is there anything better for busy weeknights?
- Simple yet flavorful. This delicious side dish provides that things don't have to be complicated to be delicious. This recipe has just 5 simple ingredients yet tastes absolutely lovely. Add this garlic spinach to your dinner menu tonight!
Ingredient Notes
To make this delicious Sauteed Spinach, you will need the following ingredients (full measurements in recipe card below):
- fresh spinach - we used mature spinach bunches cut in half with the ends trimmed. You can also use baby spinach leaves to make it even easier. It just needs to be fresh!
- butter - the melted butter will soak into the spinach, sending that garlicky flavor into every bite. Olive oil works well, too.
- garlic - mince fresh garlic for an aromatic, savory side dish.
- salt and black pepper - season to taste.
You will also need a large pot, colander, large skillet, and a wooden spoon.
How to Make the Best Sauteed Spinach
- Wilt spinach. Bring a large pot of water to a boil. Add the spinach and cook for 30 seconds until wilted. Remove the wilted spinach and rinse it under cold running water until it is cool enough to handle. Drain it in a colander and squeeze out excess water. Set aside.
- Sauté garlic. In a large skillet, melt butter over medium-high heat until bubbly, about 1-2 minutes. Add garlic and sauté until fragrant, about 1 minute.
- Add spinach. Stir in spinach and toss well to coat. Cook for 1 -2 minutes until heated through. Season with salt and pepper. Serve immediately.
Recipe Variations
- Make it meaty. Sauté some chopped bacon instead of melting butter and let the bacon grease infuse into the tender greens.
- Add some heat. Add a shake of red pepper flakes for a little heat with this classic side dish. You can add more garlic, too!
- Try a different green. Although these instructions are for regular spinach, this technique works great for other greens, like Swiss chard or even kale. They may need an additional minute or two to soften their sturdier leaves.
- Season with fresh herbs. This is a super simple recipe that can easily be adapted. Sautee some chopped fresh rosemary or parsley for an extra layer of flavor.
How to Serve
This Sautéed Spinach is an easy side dish that pairs well with so many main dishes. Some of my favorites to pair with this are:
- Honey Glazed Roast Pork with Vegetables
- Oven Baked Chicken Breasts
- Ribeye Steak
- Glazed Honey Balsamic Pork Chops
- Greek Salmon
Recipe Tips and Tricks
- Let your pan get hot first. Watch for the butter to fully melt and start to bubble before adding the garlic. This will give your spinach the best flavor.
- Use fresh greens. If your spinach is already slimy, it will add an unpleasant flavor. Pick out any wilting, softening pieces, then rinse and spin your greens in a salad spinner to ensure they're clean and fresh.
- Top with lemon. Serve with a squeeze of lemon for a bright, sunny flavor that pairs well with hearty dishes like roasted meats.
Storing and Freezing Instructions
How to Store
This easy sautéed spinach recipe is best served right away, but you can also store it in an airtight container in the fridge for 3-4 days.
How to Reheat
The easiest way to reheat your leftover spinach is to microwave it for approximately 1-2 minutes or sauté it quickly in a pan over medium heat until warm.
How to Freeze
Cooked spinach freezes very well. Freeze your leftover spinach in an ice cube tray or silicone mold, then store the little pucks in a freezer bag. You can either serve the leftovers as a side dish with dinner or let the precooked, seasoned spinach add flavor and extra nutrients to your casseroles or soups.
FAQ
Although blanching the spinach in boiling water is entirely optional, there are several key reasons for this extra step that make it worth it. First, blanching will help reduce the concentration of oxalates, which can contribute to health issues for certain individuals. You'll also be able to remove any excess moisture that may make this recipe taste soggy or overcooked. Blanching also speeds up the sauteeing process while preserving the dark green color.
Since spinach is mostly water, it will naturally release those liquids the second it is exposed to heat. For the best flavor and texture, start by boiling your spinach for 30 seconds, then rinsing and straining it completely. Then, sautee it in melted butter with freshly minced garlic for a simple side dish that's loaded with flavor (not water).
If your spinach has seen better days but you want to salvage it, soak it in a bath of cold ice water for approximately 30 minutes to an hour. The cold water will perk the leaves back up and give them a new lease on life. Then, strain the water and spin the spinach leaves before using them in your favorite spinach recipes.
More Recipes with Spinach
- Creamed Spinach
- Baked Spinach Dip
- Spinach Gratin
- Spinach and Pea Soup
- Spinach Cheese Rolls
- Spinach Artichoke Dip
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Vegetarian Stuffed Peppers
These Vegetarian Stuffed Peppers are hearty, flavorful, and incredibly easy to make. Tender bell peppers are filled with a delicious mix of quinoa, black beans, and corn, topped with gooey melted cheese, and baked until perfection.
Perfect as a Meatless Monday dinner, these healthy, quinoa stuffed peppers make a nutritious and wholesome meal. Instead of using rice and meat like in our classic Ground Beef Stuffed Peppers, this vegetarian take on classic stuffed peppers brings in a combination of quinoa, corn, and black beans for a tasty yet nutrient-dense meal that is gluten-free too. Serve as is or with your favorite side dishes like green salad, roasted vegetables, and garlic bread.
Why You'll Love this Vegetarian Stuffed Peppers Recipe
- Simple to make. Although they take some time to cook in the oven, these stuffed peppers are extremely easy to make. Make the filling, stuff the peppers, top with cheese, and bake.
- Healthy and nutritious. These stuffed peppers are filled with healthy ingredients. Quinoa is an excellent plant-based protein, black beans provide fiber and iron, and corn contains fiber and B vitamins. And don't forget vitamins A and C from bell peppers. It's everything you need in a meal!
- Customizable. Make this recipe your own by switching out the ingredients with whatever you prefer or have on hand. Use different beans, grains, veggies, cheeses, seasonings, and spices! The options are endless.
- Make ahead and meal prep friendly. Precook the filling, stuff it into the peppers on the day, and just pop them in the oven when you're ready to eat! These vegetable stuffed peppers also reheat well so you can double the recipe for quick and on-the-go meals throughout the week.
Ingredient Notes
To make these delicious Vegetarian Stuffed Peppers, you will need the following ingredients (full measurements in recipe card below):
- bell peppers - since we're stuffing the peppers, use bell peppers that are large and wide enough to hold the filling. Feel free to use yellow, orange, green, or red bell peppers.
- quinoa - use any variety of quinoa available, but I prefer white quinoa for a fluffier texture. I also like to cook quinoa with the other ingredients in vegetable broth, but you can also pre-cook them separately.
- olive oil - for sautéing the aromatics, seasonings, and veggies, but you can use avocado or vegetable oil.
- onions and garlic - always use fresh onion and garlic for the best flavor.
- tomato paste - gives a hint of sweetness and acidity. You can also use tomato puree or some crushed tomatoes.
- black beans - I use canned black beans for convenience, but you can cook from scratch.
- corn - use frozen or canned.
- vegetable broth - for cooking the grains and veggies. You can always opt for water instead.
- seasoning - we season these stuffed peppers with ground cumin, paprika, parsley, salt, and pepper. I love the warm and smoky flavors that cumin and paprika bring to the filling.
- cheese - top the stuffed peppers with shredded Monterey Jack, cheddar, or any other type of melty cheese.
You will also need measuring cups and spoons, a large skillet, and a 9x13-inch casserole pan or large baking sheet.
How to Make the Best Vegetarian Stuffed Peppers
- Prepare bell peppers. Prepare the bell peppers by cutting them into halves. Remove and discard the seeds. Place the bell peppers on a 9x13-inch casserole dish or large baking pan and set aside.
- Sauté aromatics. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until tender, about 3-4 minutes.
- Add seasoning. Add tomato paste, cumin, paprika, salt, and pepper. Stir well until smooth.
- Add quinoa and simmer. Add quinoa, black beans, corn, and vegetable broth. Mix well and bring the mixture to a simmer. Cover the lid and let the mixture simmer for 15 minutes until tender and the water is absorbed. Stir in parsley and set aside.
- Stuff the peppers. Fill up each pepper with the quinoa-vegetable filling. Sprinkle 1 tablespoonful of cheese on top of each stuffed pepper.
- Bake peppers. Bake uncovered in a 400 F preheated oven for 40-45 minutes until the melted cheese is bubbling and the bell peppers turn tender.
- Serve. Let the stuffed peppers rest for 5 minutes. Garnish with parsley and serve warm.
Recipe Variations
- Use other grains. Swap out the quinoa for cooked white or brown rice, cauliflower rice, or farro. Other delicious options are cooked barley or couscous.
- Change up the beans. Sub in chickpeas, pinto beans, or your favorite variety of dried or canned beans. You can also use cooked lentils for added protein.
- Add some heat. Spice things up with a pinch of chili powder, red pepper flakes, or a couple of chile slices like jalapeños. You can also top the peppers with salsa or hot sauce for a spicy kick.
- Go vegan. Omit the cheese or use your favorite vegan cheese instead. Adding a tablespoon of nutritional yeast to the mix will give it a nice cheesy flavor too.
How to Serve
Delicious as is, these Vegetarian Stuffed Peppers can also be finished off with a dollop of sour cream, guacamole, and salsa. Even though it's already a complete meal, you can easily turn it into a side dish to pair it with these vegetarian recipes:
- Vegetarian Lasagna with Spinach
- Cauliflower Mac and Cheese
- Southwest Salad
- Alphabet Soup
- Vegetarian Quesadillas
- Mediterranean Flatbread
- Creamy Mexican Corn Soup
Recipe Tips and Tricks
- Precook the quinoa. Save some time by prepping the quinoa in advance and storing it in the fridge for up to 3 days. Then, just stir it into the bean and corn mixture without any vegetable stock or water. See How to Cook Quinoa for instructions and tips.
- Don't overstuff the peppers. Put just enough filling into each pepper so they don't spill out when baking in the oven.
- Cook until fork-tender. The peppers should still be slightly firm when done cooking, yet cooked through and not crunchy. Overcooking will make them too soft and mushy.
Storing and Freezing Instructions
How to Store
Leftover vegetarian stuffed peppers can be stored in an airtight container and refrigerated for up to 3 days.
How to Reheat
For a quick and easy reheat, microwave for 1-2 minutes or until heated through. For best results, preheat oven to 350°F and reheat for 10-15 minutes. You can also reheat in an air fryer at 350F for 5-10 minutes. Feel free to top them with more cheese and garnish!
How to Freeze
Let the stuffed peppers cool completely before transferring to an airtight, freezer-safe container or freezer bag. They will keep in the freezer for up to 3 months.
More Stuffed Pepper Recipes
- 10 Best Stuffed Peppers Recipes
- Vegan Stuffed Peppers
- Ground Beef Stuffed Peppers
- Parmesan Chicken Stuffed Peppers
- Mexican Stuffed Peppers
- Leftover Turkey Stuffed Peppers
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Chicken Pot Pie Soup
Chicken Pot Pie Soup is cozy and hearty comfort food in a bowl. Made with tender chunks of chicken, colorful veggies, and a rich creamy broth, it has all the classic flavors of chicken pot pie, but in a creamy soup form. Serve with a side of flaky biscuits to warm up your soul on a chilly night.
This nourishing chicken soup is quick and easy to make in one pot, making it perfect for busy weeknights this fall and winter - but there is nothing stopping you from serving it any time of the year. It's freezer-friendly too so you don't have to worry about leftovers, just save them for a rainy day!
Why You'll Love this Chicken Pot Pie Soup Recipe
- A balanced one pot meal. This one pot soup has it all - protein, vegetables, and carbs. Plus, you can customize these ingredients by adding in your favorite veggies or pastry toppings.
- Loaded with veggies. Just like Chicken Pot Pie, this creamy chicken soup is loaded with vegetables. It has the classic mirepoix of onion, carrots, and celery, but we add yellow potato, garlic, peas, and corn to make it even more filling and nutritious.
- Quick and easy to make. This chicken pot pie soup recipe takes about 40 minutes to make from scratch. You can make things even faster by prepping the veggies ahead of time. It's the perfect comforting meal to serve on busy weeknights this season.
- Perfect for cooler evenings. Chicken soup is good for the soul. A bowl of this creamy soup will warm you up from the inside out, especially when the weather gets cooler. Nothing is better than homemade chicken soup!
Ingredient Notes
To make this delicious and easy Chicken Pot Pie Soup, you will need the following ingredients (full measurements in recipe card below):
- butter - you can also use a neutral cooking oil to sauté the aromatics such as olive oil or avocado oil.
- vegetables - this soup is packed with veggies including onion, garlic, carrots, celery, yellow potatoes, peas, and corn. For the potatoes, look for a variety like Yukon Gold. They have a great texture without becoming mushy in the broth.
- cooked chicken - we used our Shredded Chicken recipe to prepare the chicken for this soup. You can also use any leftover cooked chicken you have or a rotisserie chicken to make things even easier.
- chicken stock - you can also use vegetable broth if you don't have chicken broth in stock. Homemade and store-bought are both great!
- flour - this helps to thicken the soup. You can substitute with a gluten-free flour or cornstarch if you want to keep the recipe gluten-free.
- heavy cream - heavy cream makes this soup super lush and creamy. You can substitute with half and half or even whole milk but note that the soup will not be as creamy. If someone in your family has a sensitivity to dairy, you can also use full-fat canned coconut milk in its place.
- fresh parsley - fresh parsley adds the boldest flavor but you can substitute with dried parsley or Italian seasoning for a slightly different flavor. If using dried herbs instead of fresh, add 1 tablespoon instead.
- salt and pepper
You will also need measuring cups and spoons and a large pot (I used a 4 quart Dutch oven).
How to Make the Best Chicken Pot Pie Soup
- Sauté veggies. In a large stockpot or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute.
Add onion, garlic, carrots, and celery. Sauté until tender, about 3-4 minutes.
- Make a roux. Add flour and stir well until thickened into a paste, about 1 minute.
- Add stock and simmer. Slowly add in chicken stock and potatoes. Mix well until smooth and bring the soup to a boil. Reduce the heat to medium and let it simmer until the potatoes are tender, about 10-12 minutes, stirring occasionally.
- Add remaining ingredients. Add chicken, corn, peas, heavy cream, and parsley.
- Stir. Stir well until evenly combined and cook until heated through, about 5 minutes. Season with salt and pepper to taste.
- Serve. Serve warm with biscuits, if desired. Some of our favorites are Homemade Biscuits, Garlic Cheddar Biscuits, or Cornmeal Cheddar Biscuits.
Recipe Variations
- Make it spicy. If your family loves spicy food, add hot sauce or red pepper flakes to the entire pot or use it as a garnish on your own bowl.
- Add pasta. Bulk up this soup by adding in some cooked pasta at the end. Opt for small shaped pasta like orzo, tiny star pasta, or alphabet pasta. You can also add in pearl couscous.
- Change the protein. Although it will no longer be a chicken pot pie soup, you can change the protein in this recipe. Try cooked turkey, leftover pot roast, or tofu.
- Add mushrooms. A common ingredient to add are mushrooms. Add in your favorite variety of mushrooms such as cremini, shiitake, or oyster mushrooms. Sauté them with garlic (see our Sautéed Garlic Mushrooms) and add to your soup.
- Make it gluten-free. You can easily make this recipe gluten-free by substituting the flour in the recipe with a gluten-free flour blend or cornstarch to thicken the soup.
How to Serve
This Chicken Pot Pie Soup is delicious served on its own, paired with some bread for dunking, or with a light salad. Some of my favorite soup sides to serve with this are:
- Homemade Biscuits
- Caesar Salad
- Roasted Broccoli Grilled Cheese Sandwich
- Garlic Cheddar Biscuits
- Israeli Couscous Salad
- Fried Zucchini
- Arugula Salad
Need more inspiration? See our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Prep ingredients in advance. When I am making a recipe that involves a lot of chopping, I like to save some time at dinner by chopping the veggies in advance on the weekend (or even the day before) and storing in an airtight container in the fridge.
- Use leftover chicken. If you have some leftover chicken breast or rotisserie chicken from a meal a day or two before, put it to good use in this soup! It's a great way to use up those leftovers.
- Change the consistency. If you prefer a thinner soup, just add in some extra stock until you reach your desired consistency. You can also use less stock to make it more like a stew.
- Make a biscuit topping. We whipped up a batch of our quick Homemade Biscuits to serve with this chicken soup. You can also make them directly in the soup. Just make the biscuit dough and drop spoonfuls of it onto the simmering soup. Then, cover with a lid and let them steam for a few minutes until they're cooked through. It will have a different texture than baked biscuits but still delicious!
Storing and Freezing Instructions
How to Store
Transfer leftover chicken soup to an airtight container and store in the refrigerator for 3-4 days.
How to Reheat
Reheat leftover chicken soup on the stovetop on medium-low heat until warmed through or in the microwave in 30 second increments until warm. You can also reheat straight from frozen in a crockpot after thawing it just enough to release it from the container.
How to Freeze
After the soup has cooled completely to room temperature, portion it into freezer-safe containers or freezer bags for easy thawing. Leave some room for the soup to expand. You can freeze chicken soup for up to 3 months. Thaw overnight in the fridge before reheating.
More Chicken Soup Recipes
- 60 Best Soup Recipes
- Chicken Potato Soup
- Lemon Chicken Orzo Soup
- Chicken Noodle Soup
- White Chicken Lasagna Soup
- Chicken Tortilla Soup
Tried this recipe?
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20 Best Chicken Soup Recipes
When it comes to soup, nothing is more comforting and nourishing than a bowl of chicken soup. Whether you are coming down with a cold, looking for a warm and cozy meal on a busy weeknight, or simply craving nostalgic soup that your mom used to make, you're in the right place. We are sharing over 20 Best Chicken Soup Recipes that is good for the soul including everything from hearty chicken soup, homemade chicken soup with noodles, creamy chicken soup, gluten-free chicken soups, and more.
Best Chicken Soup Recipes
Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. This family favourite is like chicken noodle soup with a major upgrade.
Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican flavours.
Homemade chicken noodle soup is classic, comforting, simple, quick, and easy to make at home. Plus, you can use leftover rotisserie chicken to save time.
White chicken lasagna soup is a thick and creamy soup version of this classic Italian dish. It's quick and easy to make in just 30 minutes.
Chicken Pot Pie Soup has all the classic flavors of chicken pot pie, but in a hearty soup form with tender chicken, veggies, and a rich creamy broth.
It doesn't get any more cozier than a healthy miso ramen soup with chicken from the comfort of your own home. The vegan miso broth is what this ramen is all about. Seriously, weeknight dinners have never been tastier!
Chicken Potato Soup is cozy, hearty, and delicious - loaded with chicken, potatoes, veggies, and greens simmered in a creamy broth. Ready in 40 minutes.
White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.
Chicken and rice soup is delicious, warm, cozy, and comforting feel-good meal that can warm you up on a chilly day. Easy to make in one pot.
Chicken and Dumplings is a classic chicken soup that is hearty, comforting, and nourishing. Plus, it is quick and easy to make in one pot in 40 minutes.
Turkey Soup Recipes to Substitute with Chicken
Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes.
Wholesome hearty one pot leftover turkey wild rice soup is the most comforting way to use leftover turkey from Thanksgiving turkey dinner. So easy to make.
Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes.
Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with holiday leftovers. Quick and easy, ready in under 30 minutes.
Add Chicken to these Soup Recipes
Have some leftover chicken or a rotisserie chicken you want to easily throw into soup? Give these delicious hearty soups an upgrade by throwing in some shredded chicken into the pot.
- White Bean Soup with Kale
- Vegetable Soup
- Creamy Vegan Ramen
- Minestrone Soup
- Alphabet Soup
- Mexican Corn Soup
- Potato Corn Chowder
- Thai Red Curry Noodle Soup
What to Serve with Chicken Soup
Homemade chicken soup is delicious served on its own, or paired with some of my favorite soup sides including:
- Homemade Biscuits
- Arugula Salad
- Salted Soft Pretzels
- Caprese Sandwich
- Oven Roasted Vegatebles
- Potato Dinner Rolls
For more recipe inspiration, see our 25 Side Dishes for Soup.
How to Store Chicken Soup
All of these chicken soup recipes can easily be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
You can also save some time by prepping the ingredients in these chicken soup recipes ahead of time. This means chopping up vegetables or mixing ingredients together and storing until ready to cook. Store all the prepared ingredients in airtight containers in the refrigerator.
More Soup Recipes
Did You Make Any of These Chicken Soup Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of chicken soup recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Apple Turnovers
With a buttery, flaky crust and spiced sweet apple filling, these homemade apple turnovers are hands down one of the best ways to enjoy this seasonal fruit. By using store-bought puff pastry dough, you can skip a few steps to hurry these easy apple turnovers along so you can enjoy them right away. It'll be true love at first bite, we promise.
Now that it's apple season, this is the perfect time to enjoy the comforting flavors of sweet apples cooked with butter, brown sugar, and warm spices. This homemade apple pie filling is the perfect match for flaky puff pastry. You'll crunch through the buttery puff pastry, which will shatter and flake as you bite into the warm, gooey apple filling. Top it off with a simple sweet glaze, and you'll never want to bother with storebought turnovers again.
Why You'll Love These Apple Turnovers
- Surprisingly simple. Thanks to frozen puff pastry sheets, these quick apple turnovers are much faster to make than you'd think. No hours of rolling and folding required!
- Perfect fall flavors. The warm spices, sugar, and tart apples cook down and gel together into the most delicious spiced apple filling. Pair a puff pastry apple turnover with a cup of hot coffee or Chai Tea Latte for a cozy fall moment.
- Extremely popular. Your family or guests will come out of the woodwork to snag one of these apple turnovers. Make a big batch because they go quickly!
Ingredient Notes
To make this delicious Apple Turnover recipe, you will need the following ingredients (full measurements in recipe card below):
- butter - this will add a delicious buttery flavor to the sweet filling.
- Honeycrisp apples - these apples are tart and sweet with a firm texture, making them ideal for baked apple desserts. Tart Granny Smith apples are another great alternative to use here.
- brown sugar - this will lend a caramel-like flavor to the apples, ensuring they're sweet enough to satisfy any sweet tooth.
- lemon juice - a pop of lemon brightens up the sweet flavors in these apple pie turnovers for a perfect balance of flavor.
- spices - the apple filling is seasoned with classic fall spices like cinnamon and nutmeg. We use a little salt too.
- cornstarch - this is a key ingredient to thicken the apple filling to the perfect consistency so it won't flood out of the puff pastry in the oven.
- egg wash - whisk together egg with water for an egg wash to make these apple turnovers shine.
- frozen puff pastry - use thawed puff pastry from the store to keep this easy apple turnover recipe really simple. You can also use homemade puff pastry or homemade puff pastry pie dough which will give more of a pie crust texture.
- coarse sugar - sprinkle over the assembled turnovers before baking for a little crunch and sparkle.
- confectioners' sugar and water - whisk these together for a simple glaze to drizzle over the top of each turnover to bring all the flavors together.
You will also need large skillet, medium bowl, 2 baking sheets, parchment paper, small mixing bowl, whisk, rolling pin, a fork, and a pastry brush.
How to Make the Best Apple Turnovers
First cook the apple turnovers.
- Combine ingredients. Melt the butter in a large skillet over medium heat. Add in the diced apples and cook for 3-4 minutes, or until slightly softened. Add in the brown sugar, lemon juice, cinnamon, nutmeg, and salt. Stir to combine, then bring to a simmer.
- Cook. Continue to cook, stirring occasionally to prevent burning, until apples are softened and juices have reduced quite a bit, about 8 to 10 minutes.
- Thicken. Sprinkle on the cornstarch and stir and cook until thickened, about 1 to 2 more minutes.
- Chill. Remove the apples from the heat and transfer to a bowl. Cover the bowl and place into the fridge to fully cool.
Next, make the apple turnovers.
- Roll and cut dough. On a floured work surface, roll out 1 sheet of puff pastry into a 12x12-inch square. Cut it into 4 equal squares.
- Add filling. Visually divide each square in half diagonally and add ⅛th of the cooled apple filling into one half of each puff pastry square (into a triangular shape), leaving about a ½-inch border on the edges. Brush the perimeter of each square with egg wash.
- Fold the turnovers. Fold the pastry square in half diagonally, over the filling, making a triangle. Use a fork to press the edges together, making a seal. Repeat with the other sheet of puff pastry and remaining filling.
- Add egg wash. Transfer the turnovers to 2 large baking sheets lined with parchment paper. In a small mixing bowl, whisk together the egg and water to create an egg wash. Brush each with egg wash and sprinkle with coarse sugar.
- Bake. Place into a 400°F preheated oven to bake for 20-22 minutes, or until golden. Allow to cool for 15 minutes before glazing.
Finally, top with glaze.
In a small mixing bowl, whisk together the confectioners' sugar and water until smooth. Use a spoon to drizzle the glaze over the turnovers.
Recipe Variations
- Adjust the spices. Instead of cinnamon and nutmeg, feel free to use apple pie spice. You can also add some ground ginger for a little heat.
- Add dried fruit. Apple can pair well so so many other flavors. Try adding 2 tablespoons of raisins or dried cranberries to the apple mixture for another layer of flavor.
- Add nuts. You can also add in some chopped nuts to your apple filling for nutty flavor and pleasant crunch. Try pecans, walnuts, or almonds.
- Make them mini. Since these delicious puff pastry apple turnovers tend to fly off the plate, you might want to try making them half the size or doubling the recipe!
- Top with maple glaze. We glazed these puff pastry apple turnovers with a simple glaze. Stir in some maple syrup for different flavor with a maple glaze instead.
How to Serve
These Apple Turnovers are delicious served on their own, or paired with some of my favorite desserts or toppings, including:
- No Churn Vanilla Ice Cream
- Salted Caramel Sauce
- Pumpkin Mousse
- French Macarons with Vanilla Buttercream Filling
- Whipped Shortbread Cookies
Recipe Tips and Tricks
- Thaw the pastry. If your sheets of puff pastry aren't completely softened, they'll crack and break when you try to make this apple turnovers recipe. This will allow your filling to escape and become a mess.
- Let the filling cook all the way. If you don't let your apple filling cook down, it will be too loose. You'll have difficulty shaping your turnovers, and it will ooze out in the oven.
- Chill the apple mixture. Puff pastry must be very cold before baking or the butter will seep out, leaving you with a dry, flaky mess. If the apple filling is warm at all, you won't get the flaky layers you're craving.
- Add small slits. It's optional, but if you have issues with your pastry breaking open while baking, you may want to add small slits to vent the steam.
Storing and Freezing Instructions
How to Store
Store your leftover apple turnovers in an airtight container at room temperature for 2 days or refrigerate for 4-5 days.
How to Reheat
Warm turnovers are infinitely better than cold ones. Either microwave your hand pie for 30 seconds or pop it in your oven or air fryer at 350 for 3-5 minutes to warm it up.
How to Freeze
Gently place your turnovers in a freezer-safe bag or container and freeze for up to 3 months. To serve, thaw them in the fridge and reheat following the steps above.
FAQ
The best apple turnovers are made from puff pastry, not pie crust. You want several layers of buttery, flaky pastry to bite through before you reach the filling inside, and this is only achievable with true puff pastry. To speed up the process, use storebought puff pastry and allow it to soften in the fridge before shaping your turnovers.
Yes, and you absolutely should! Apple turnovers taste even better warm, which softens the pastry and brings out the cinnamon apple flavors. The easiest method is to microwave your pastry briefly, which can soften the pastry from the moisture. To make your turnover taste fresh from the oven, we recommend baking or air frying them at 350 degrees F for approximately 5 minutes or until thoroughly heated.
One of the best things about puff pastry is that it can store really well in the freezer. You can actually make these apple turnovers without the egg wash, then freeze them on a lined baking sheet. Store the unbaked turnovers in a freezer bag, then thaw them in the fridge before baking like normal. You can also freeze baked turnovers by allowing them to chill to room temperature and then storing them in a freezer-safe container.
More Apple Dessert Recipes
- 20 Best Apple Desserts
- Apple Hand Pies
- Baked Apples
- Braided Lattice Apple Pie
- Caramel Apples
- Cinnamon Apple Oatmeal Muffins
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Potato Stacks
Potato Stacks are crispy, cheesy, and insanely flavorful, making them the perfect side dish to pair with any meal. Thin potato slices are well seasoned and loaded with cheese, stacked high, and baked until golden brown. They have crunchy edges and soft gooey centers bursting with amazing flavor.
If you're looking for a unique and tasty side dish or appetizer, these stacked potatoes are your answer! They make a great finger food during game nights, a show-stopping appetizer at dinner parties, and an family favorite side dish for everyday meals. Straight out of the oven, these irresistibly delicious potato stacks can be served as is or dressed up with toppings and sauces of your choice.
Why You'll Love these Potato Stacks
- Easy to make. These stacked potatoes might look like a fancy dish that you can find at a specialty restaurant, but you will be surprised to find out how easy they are to make at home. With just six simple ingredients and a few basic steps, you too can impress family and friends with these delicious bites.
- The best texture and flavor. The edges of these potato slices get perfectly crispy and golden brown while the centers remain soft and smooth. Not to mention, the combination of butter, garlic, Italian seasoning, and parmesan is simply irresistible.
- They are customizable. Make these potato stacks as small or large as you like and add your favorite toppings for a fun twist. Try bacon bits, chives, sour cream, cream cheese, or even chili powder for a spicy kick.
- Budget-friendly. Pull off these cheesy potatoes with ingredients that you either already have in your pantry or can get for cheap at any grocery store. Double up the recipe if you're serving large groups!
Ingredient Notes
To make these delicious Potato Stacks, you will need the following ingredients (full measurements in recipe card below):
- potatoes - you will need 3 to 4 medium-sized potatoes for this recipe. I used Yukon Gold as they are lighter in texture, creamier, and slightly sweet. They also fit nicely into the muffin cups, around 2 inches wide. Other great options are Russet and Idaho potatoes.
- Parmesan cheese - I use Parmesan for this recipe, but you can use other kinds like asiago, Gruyere, sharp cheddar, or Gouda.
- melted butter - use unsalted butter to better control the saltiness. It also helps crisp up those edges while adding tons of flavor. If you're looking for a healthier alternative, replace the butter with olive oil.
- Italian seasoning - you can buy pre-made Italian seasoning blends at most grocery stores or make your own with dried herbs like oregano, basil, sage, rosemary, marjoram, and thyme.
- garlic powder - this dish isn't complete without garlic powder. It adds a nice savory flavor to the potatoes. For a more potent flavor, feel free to add 1 clove of garlic (minced) instead.
- salt - rounds up all the wonderful flavors and brings out the natural sweetness of potatoes.
You will also need measuring cups and spoons, a sharp knife or mandoline slicer, and a 12-cup muffin pan.
How to Make the Best Potato Stacks
- Slice potatoes. Use a mandoline slicer or a knife to slice potatoes into very thin slices, about ⅛ thick. Use a paper towel to pat the potato slices completely dry.
- Season potato slices. In a large mixing bowl, add sliced potatoes, parmesan, melted butter, Italian seasoning, salt, and garlic powder. Toss well to combine.
- Assemble potato slices. Prepare a 12-cup muffin pan by coating cooking oil spray over each cup or greasing generously with a silicone brush. Stack the potato slices into each cup all the way to the rim of each muffin tin. Each cup should contain 8-10 slices.
- Bake. Bake in a 375F preheated oven until golden brown and tender, about 50-55 minutes.
- Serve. Sprinkle with extra parmesan and serve immediately.
Recipe Variations
- Switch up the seasoning. Keep it simple with just a couple of herbs or get creative with some more complex flavors like curry powder, smoked paprika, or chili powder.
- Add toppings. Top your potato stacks with sour cream, chives, salsa, or guacamole for a tasty twist, or with some meat like bacon, sausage, or diced ham for a heartier appetizer.
- Experiment with cheese. Try different types of cheese for a twist in flavor. Cheddar, mozzarella, and Parmesan are classic options but you can also try something more adventurous like blue cheese or goat cheese.
- Use sweet potatoes. Make sweet potato stacks by switching out the potatoes for sweet potatoes.
- Spinach and artichoke filling. Add a spoonful of Spinach Artichoke Dip in between the potato layers. It will add an even creamier and more decadant texture to the crispy potatoes.
How to Serve
Serve these crispy Potato Stacks on their own as an appetizer with a dipping sauce such as creamy garlic aioli, honey mustard dip, or ranch. You can also serve them as a side dish alongside burgers, chicken, steak, salads, pizza, and more. The cheesy, garlicky flavor of these potato stacks makes them the perfect accompaniment to just about any meal.
Pair them with one of these delicious entrees:
- Pecan Crusted Chicken
- Roast Beef
- Creamy Garlic Salmon
- Garlic Butter Steak Bites
- Roasted Pork Tenderloin
Recipe Tips and Tricks
- Buy medium-sized potatoes. Use potatoes with a diameter of about 2 inches for them to fit nicely into the cups of the muffin pan. Larger potatoes won't fit as easily while smaller ones might be too difficult to work with.
- Leave the skin on. The skin gets nice and crispy when baked and it adds a great texture to the potato stacks.
- Use a sharp knife or mandoline slicer. You want the potato slices to be as thin and consistent as possible. The thinner the slices, the more crispier your stacks will be! A mandoline slicer helps you to get uniform and even slices.
- Don't overstack. Too many slices may weigh the stack down, ending up with soggy, unappetizing potato stacks. Stick to 8-10 slices per stack to get the perfect balance of crispy and tender.
Storing and Freezing Instructions
How to Store
Allow the potato stacks to cool to room temperature, then store in an airtight container store them in the refrigerator for up to 3 days.
How to Reheat
The best way to reheat leftover stacked potatoes is in the oven or air fryer. Preheat your oven to 375°F and place the potato stacks on a baking sheet. Reheat for about 5-10 minutes, or until they are heated through and crispy again. To reheat in the air fryer, reheat at 375F for 4-6 minutes until warm and crisp. Keep an eye on them so they don't get too brown!
How to Freeze
Place the potato stacks on a a baking sheet lined with parchment paper and freeze for 1-2 hours until solid. Then, transfer to a freezer bag or airtight container and freeze for up to 3 months. You can reheat directly from frozen in a 350F preheated oven for 25-30 minutes or air fryer for 10-15 minutes until warm and crisp.
More Potato Recipes
- 40 Best Potato Recipes
- Crispy Leaf Potatoes
- Duchess Potatoes
- Hasselback Potatoes
- Crispy Smashed Potatoes
- Baked Potato Wedges
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Homemade Granola
Homemade Granola is quick and easy to make from scratch using simple ingredients. This healthy snack is crunchy, delicious, and flavorful. It's so much better than store-bought granola and made without preservatives, additives, or refined sugar!
It's a lot easier to make granola at home than you might think! You need to spend just 5 minutes of active prep work before popping into the oven. Plus, you can customize it however you'd like with your favorite mix-ins like nuts, dried fruit, or chocolate. Serve these granola clusters on their own for snacking or add it to milk or yogurt for breakfast.
Why You'll Love this Homemade Granola Recipe
- A base recipe for granola. Use this homemade granola recipe as a base granola recipe. You can add substitute in any kind of nuts or dried fruit that you (as long as you keep the ratios the same so that there is the right balance between the dry ingredients and the wet ingredients).
- Quick and easy to make. Once you make granola from scratch at home, you might never go back to the store-bought version. It takes just 5 minutes of prep time while the oven does the rest of the work for you. So easy!
- Made with pantry staples. These crispy granola clusters are made with simple ingredients that you can commonly find in your pantry includingoats, nuts, honey, oil, vanilla, and cinnamon. In fact, you probably have all these ingredients at home so you might not even need to leave your house to make this!
- It is packed with health benefits. Healthy and wholesome granola vegan, gluten-free, and abundant in numerous vitamins and minerals. A few of its health benefits include lowering cholesterol, aiding with digestion, reducing blood pressure, and boosting energy and cognitive function.
- Better than store-bought granola. Don't spend your hard-earned pay check on a bag of store-bought granola. Some storebought granolas also contain unhealthy fats and unnecessary sugars along with over-processed ingredients and preservatives. You can make your own refined sugar-free and preservative-free granola from scratch for a fraction of the price.
Ingredient Notes
To make this easy Homemade Granola, you will need the following ingredients (full measurements in recipe card below):
- oats - use rolled oats or large flake oats for granola - not quick oats. Quick oats will not cook in the same way.
- almonds - we used slivered almonds (sliced almonds). You can also throw in some coarsley chopped almonds.
- pecans - you can buy them whole and chop them yourself or buy them pre-chopped to save time and effort! You can substitute with walnuts if you prefer.
- dried cranberries - this is an optional mix in to add in the end. You can also use any other dried fruit that you like such as raisins, apricots or dried pineapple.
- maple syrup or honey - to keep the recipe vegan, use maple syrup. Otherwise, you can use honey.
- coconut oil - avocado oil or vegetable oil will also work.
- vanilla extract - you can substitute vanilla paste at a 1:1 ratio for a more intense flavor.
- ground cinnamon - you can omit this if you're not a fan of cinnamon.
- salt - helps to balance the flavors.
You will also need measuring cups and spoons, mixing bowl, and a large half sheet baking pan.
How to Make the Best Homemade Granola
- Combine ingredients. In a large mixing bowl, combine oats, almonds, pecans, cinnamon, and salt. Stir to combine and set aside. Add in maple syrup, oil, and vanilla and stir well to combine.
- Bake. Line a large baking sheet with parchment paper. Spread the granola evenly onto the prepared baking sheet. Bake in a 300F preheated oven for 30 minutes, until lightly golden, gently stirring halfway through baking.
- Chill. Let the granola cool completely. Then, sprinkle the dried cranberries on top, if using.
Recipe Variations
- Customize your mix-ins. This homemade granola is delicious with the ingredients we used, but you can customize the mix-ins however you'd like. Add in your favorite granola staples like more nuts, chocolate chips, dried fruit, shredded coconut, chia or hemp seeds, or whatever you typically like in granola. The options are endless!
- A tropical twist. For a tropical twist, add mix-ins like dried mango and pineapple, shredded coconut, and macademia nuts.
- Add chocolate. For chocolate lovers, add in cocoa powder to the granola mix, and toss in some chocolate chips after the granola has baked and cooled.
- Adjust the sweetness. Prefer less sweetness in your granola? No worries, just tweek it with a little less honey or add a pinch of salt.
- Give it a protein boost. Mix in some protein powder, hemp seeds, or flax seeds to your granola mix for added protein.
How to Serve
There are so many ways to serve this almond pecan granola. Obviously you can enjoy it as a snack by the handfuls, or add it to other recipes including:
- Cereal. Enjoy this granola as a cereal on top of a bowl of milk.
- Yogurt bowl. Add a handful of granola on top of on top of a bowl of yogurt along with some fresh berries and a drizzle of honey.
- Parfait. Layer granola along with fruit and yogurt in a Fruit and Yogurt Parfait
- Add it to toast. Try a sprinkle of granola on top of Peanut Butter Banana Toast
- Ice cream. Serve a few spoonfuls over a bowl of your favorite ice cream such as Vanilla Ice Cream.
Recipe Tips and Tricks
- Use this granola recipe as a base. Use this recipe as base and get creative with mix-ins in your granola. Keep the ratios consistent and use a variety of ingredients including nuts, seeds, and dried fruits to keep a balance of flavors and textures.
- Bake low and slow. The key to the perfect granola is to bake it at a lower temperature (around 300F). This will prevent it from burning. You also want to stire it occassionally for even cooking.
- Allow the granola to cool completely. Give your granola time to cool down completely before eating or storing. This allows the granola to crisp up and get the perfect crunchy texture. You also need to wait for the granola to cool before adding in certain mix-ins such as dried fruit or chocolate.
Storing and Freezing Instructions
How to Store
Once the homemade granola has cooled completely to room temperature, you can transfer it to an airtight container, jar, or Ziploc bag. Store it at room temperature out of direct sunlight and away from heat or moisture for up to 2 weeks.
How to Freeze
To freeze the granola, store it in a freezer-safe container or freezer bag and freeze it for up to 6 months.
More Granola Recipes
- Coconut Maple Walnut Granola
- Pumpkin Pie Granola
- Cinnamon Apple Granola
- Gingerbread Granola
- Almond Cranberry Granola Bars
- Apple Cinnamon Baked Oatmeal
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Israeli Couscous Salad
Israeli Couscous Salad is hearty, flavorful, and delicious. This quick and easy to make salad is packed with pearl couscous, fresh veggies like tomatoes and cucumbers, and tangy feta, all tossed together with a simple lemon dressing. Serve this vibrant couscous salad for a nourishing and healthy lunch or dinner.
This pearl couscous salad recipe is quick and easy too, taking about 30 minutes to make - and even faster if you are quick with chopping vegetables! It's the perfect salad to toss together for a last-minute side to add to your dinner or to meal prep for lunch all week.
Why You'll Love this Israeli Couscous Salad
- Full of fresh veggies. This pearl couscous salad is loaded with fresh vegetables and herbs including cherry tomatoes, bell peppers, cucumbers, and parsley. Which makes this salad healthy, nutritious, and delicious.
- Quick and easy to make. Make this Israeli couscous salad in about 30 minutes following a few simple steps: cook the pearl couscous, chop the veggies, make the dressing, and toss together! Set aside 25 minutes for the Israeli couscous to cook. It is great for meal prep too!
- Fresh lemon dressing. The zesty, citrusy lemon dressing adds the perfect balance to the fresh veggies, tangy feta, and earthy couscous. With just a touch of sweetness, it transforms this couscous salad into a delicious blend of flavors.
- Vegan-friendly. This plant-based salad is perfect for vegetarians and vegans. To make this vegan, sub out the feta for a plant-based cheese or leave it out completely, and switch out the honey in the dressing for maple syrup. So easy!
What is Israeli Couscous?
Israeli couscous, also known as pearl couscous, is a a small type of pasta that originated in Israel. They have a slight nutty flavor and a chewy texture which makes them different than traditional couscous which is actually made from wheat granules.
Pearl couscous is a versatile ingredient that goes well in many dishes, especially salads and soups. Plus, it is really easy to prepare, taking about 25 minutes to cook. The cooking process is similar to that of rice or quinoa. All you do is cook it in a saucepan of boiling water, bring to a simmer, and fluff with a fork.
Ingredient Notes
To make this delicious Israeli Couscous Salad, you will need the following ingredients (full measurements in recipe card below):
- Israeli couscous - also known as pearl couscous. You will also need water and olive oil to cook the couscous in. Avocado oil or vegetable oil can also be used instead.
- red bell pepper - yellow or orange bell pepper would work if you don't have red bell pepper available, but green bell pepper may change the flavor slightly (but it works too).
- Persian cucumber - any kind of cucumber would work, but we think Persian cucumbers are the best for this recipe.
- cherry tomatoes - if you don't have cherry tomatoes, use grape or plum tomatoes instead. You can also cut a large tomato into one-inch pieces.
- red onions -
- feta cheese - you can also try a firm goat cheese or crumbled tofu in place of the feta.
- parsley - feel free to substitute with another fresh herb such as dill or basil.
- olive oil
- lemon juice - freshly squeezed lemon juice will give the dressing the best flavor.
- honey - an equal measure of maple syrup would work, but the flavor will be altered a bit.
- dijon mustard - a brown or stone-ground mustard would also work.
- salt and pepper
You will also need measuring cups and spoons, mixing bowl, and serving bowl.
How to Make the Best Israeli Couscous Salad
- Cook the couscous. In a medium cooking pot, add water and olive oil. Bring it to boil over medium heat, about 5 minutes. Close the lid and reduce the heat to low. Add the pearl couscous and let it simmer until all the water is absorbed, about 15 minutes. Remove from heat and let the cooked couscous rest for another 5 minutes. Fluff with a fork and set aside.
- Make the dressing. In a small mixing bowl, whisk together olive oil, lemon juice, honey, dijon mustard, salt, and pepper until smooth.
- Assemble the bowl. In a large serving bowl, arrange the cooked couscous, bell pepper, cucumber, tomatoes, onion, parsley, and feta cheese. Drizzle with dressing and toss well. Serve immediately.
Recipe Variations
- Add protein. Bulk up this couscous salad with some extra protein. Add in some cooked chicken, steak, salmon, shrimp, or tofu.
- Customize the veggies. We gave our salad a Mediterranean flair with fresh tomatoes, cucumbers, and red peppers. But feel free to customize the salad with whatever veggies you'd like. Try leafy greens like spinach and arugula, sweet potatoes, avocado, and green peppers.
- Add crunch. Throw in some crunch with nuts or seeds such as toasted pepitas (pumpkin seeds), sunflower seeds, almonds, or pecans.
- Give it a spicy kick. If you love a bit of heat, kick up the spice level by adding a sprinkle of crushed red pepper flakes.
- Change the dressing. You can play around with the flavors by changing the dressing that you use. Try this salad with our Greek Salad Dressing, Italian Salad Dressing, or Ranch Dressing.
How to Serve
Serve this Israeli Couscous Salad on it's own for delicious meal packed with plant-based protein, or pair it with a dinner entree such as grilled or baked protein such as:
- Greek Salmon
- Oven Baked Chicken Breast
- Garlic Butter Steak Bites
- Pecan Crusted Chicken
- Garlic Butter Shrimp
- Italian Meatballs
Recipe Tips and Tricks
- Serve the dressing on the side. Instead of tossing the salad in the dressing, you can also serve the dressing on the side. This allows your guests to add as much (or as little) dressing as they would like. It also helps the leftover salad from going soggy if you need to store it for a few days.
- Serve immediately or chilled. After assembling the pearl couscous salad, you can serve it immediately, or let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld and intensify more.
- Meal prep tip. This Israeli coucous salad is perfect for meal prepping. I recommend preparing the salad and dressing ahead or time but keep the dressing separate until serving. This will keep the salad fresh until ready to serve.
Storing and Freezing Instructions
How to Store
Transfer leftover pearl couscous salad into an airtight container and refrigerate it for 4-5 days.
How to Freeze
I don't recommend freezing the salad, but you can freeze the pearl couscous separately in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and then add your veggies and dressing for a quick salad.
More Salad Recipes
- 40 Best Salad Recipes
- Mediterranean Couscous Salad
- Buckwheat Salad
- White Bean Salad
- Chickpea Greek Salad
- Persian Shirazi Salad with Cucumbers and Tomato
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Alphabet Soup
This homemade Alphabet Soup will quickly become a family favorite with its hearty vegetables and fun alphabet noodles. It's filling enough to satisfy the whole family on those cooler nights. Plus, it's loaded with fresh vegetables making it a healthy soup you'll be proud to serve your family!
If you're in need of a kid-friendly soup that can be ready in a hurry, you're in the right place. This simple alphabet soup recipe takes just over 30 minutes to make from scratch (including prep!), making it quick and easy enough for busy weeknights. The leftovers can also be served as a convenient meal the next day, so make a double batch and save extra for tomorrow!
Why You'll Love This Alphabet Soup Recipe
- So many veggies. This delicious soup is basically a tomato vegetable soup with alphabet-shaped pasta. It has the classic mirepoix of onion, carrots, and celery, but we add yellow potato, garlic, and green beans to make it even more filling and nutritious.
- Kid-friendly recipe. Although the cute alphabet pasta is the star of the show for the little ones, they'll also love the tender, flavorful veggies and hearty broth. It's a win-win!
- Quick to make. Ready from start to finish in just over 30 minutes, this homemade soup with alphabet pasta makes such an easy meal for those hectic evenings. You can even use frozen vegetables to speed up the process even more.
- Easy to customize. Vary up the fresh vegetables in this homemade alphabet vegetable soup with whatever you have. Use purple carrots instead of orange ones, diced winter squash, sweet potato, or more. Start with the basic recipe and adapt it to make it your own.
Ingredient Notes
To make this easy Alphabet Soup, you will need the following ingredients (full measurements in recipe card below):
- olive oil - choose a neutral cooking oil to sautee the aromatics. Avocado oil is an excellent alternative to olive oil as well.
- onion - yellow onion will be slightly sweeter than white onion, but both are great in this quick alphabet soup.
- garlic - fresh garlic is always best, but you can substitute two teaspoons of minced garlic in a hurry.
- carrots
- celery
- yellow potato - look for a variety like Yukon Gold. They have a great texture without becoming mushy in the broth.
- green beans - trim ends off fresh green beans and cut them into 1-inch pieces. You can also use frozen veggies or canned stuff, but they will be softer.
- Italian seasoning
- diced tomatoes
- tomato paste
- vegetable stock - this is an easy way to adapt this homemade soup to fit any diet. Use chicken broth, beef stock, or vegetable broth interchangeably.
- alphabet noodles - these are the star of the show, but you could easily substitute any small shaped pasta in this delicious alphabet soup.
- salt & pepper
You will also need a cutting board and knife, a soup pot, and a large spoon.
How to Make the Best Alphabet Soup
- Sauté veggies. Heat oil in a large pot over medium-high heat until it is sizzling hot, about 1-2 minutes. Add onion, garlic, carrots, celery, potato, green beans, and Italian seasoning. Stir well and cook until tender, about 5 minutes.
- Add soup base. Add diced tomatoes, tomato paste, and vegetable stock. Lower the heat to medium, cover the lid, and bring the mixture to a simmer. Stir occasionally and let it simmer for 10 minutes.
- Add pasta. Add alphabet noodles and cook until al dente, about 8-10 minutes. Stir occasionally to ensure the noodles don't stick together.
- Serve. Season with salt and pepper and serve warm.
Recipe Variations
- Make it more filling. Although the broth and veggies are filling on their own, you can add a little more protein and fiber by adding a can of rinsed cannellini beans, kidney beans, or lima beans.
- Add extra protein. Add approximately 1 cup of leftover rotisserie chicken, shredded chicken, or ground beef to make this alphabet soup even more wholesome and satisfying. You can also add in some cooked chicken meatballs or turkey meatballs.
- Make it spicy. If your family loves spicy food, add up to a teaspoon of red pepper flakes to the entire pot or use it as a garnish on your own bowl.
- Use a different pasta. If you can't find alphabet noodles, you can easily substitute any small-shaped pasta, like tiny star pasta, orzo, ditalini, and more. Taste them as you go and adjust your cooking time to avoid overcooking.
- Adjust the seasonings. For example, make a Mexican alphabet soup by replacing the Italian seasoning with 1 teaspoon each of paprika and cumin for a richer flavor like our Beef Taco Soup.
How to Serve
This Alphabet Soup is delicious served on its own, or paired with some of my favorite soup sides including:
- Homemade Biscuits
- Cheesy Garlic Bread
- Grilled Cheese Roll-Ups (perfect for dunking!)
- Roasted Broccoli Grilled Cheese Sandwich
- Pita Grilled Cheese
Need more inspiration? Try these 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Change the consistency. Prefer a thinner soup? Add extra stock until you reach your desired consistency. You can also use less to make it more like a stew.
- Make more and freeze. You can make a bigger batch of alphabet soup and freeze leftovers for easy meals on a rainy day. I recommend freezing in individual portions for easy thawing.
Storing and Freezing Instructions
How to Store
Leftover soup with alphabet pasta will store well in an airtight container in the fridge for approximately 5 days. The noodles may become puffy and soft in the fridge. If you know you're making this soup for leftovers, you can make the noodles separately and add them while reheating.
How to Reheat
Reheat leftover alphabet soup on the stove in a saucepan over medium-low heat until fully heated. You can also microwave your leftovers for 2-3 minutes, stirring at every minute. Cover the soup bowl with a microwave-safe lid, as it may splatter.
How to Freeze
After the soup has cooled completely, portion it into your favorite freezer-safe containers or bags, leaving room for the soup to expand. It will last in the freezer for up to 3 months. Let the frozen soup thaw in the fridge overnight before reheating.
Frequently Asked Questions
Although there are different recipes, most people think of Campbell's alphabet soup, which has a tomato-y broth and lots of vegetables, including carrots, peas, green beans, and more. This homemade version includes simple, everyday ingredients like onions, carrots, garlic, celery, potatoes, and green beans with canned tomatoes, chicken stock, Italian seasoning, salt and pepper, and, of course, alphabet noodles.
If you want real alphabet soup, you need alphabet noodles or ABC noodles. These are often available in the pasta aisle at your local grocery store, but you may need to order them online. If you can't find this specific pasta shape, use another small pasta (called pastina), including cuts like orzo, ditalini, tiny stars, and more.
Yes, and very easily. This recipe is naturally vegan if you use vegetable stock and vegan noodles.
More Soup Recipes
- 60 Best Soup Recipes
- Lemon Chicken Orzo Soup
- Minestrone Soup
- Hamburger Soup with Macaroni
- Creamy Tortellini Soup with Sausage
- Vegetable Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Eggplant Lasagna
Dinner just got a whole lot better! This Eggplant Lasagna is cheesy, saucy, and packed with layers of roasted eggplant, mushrooms, and melty cheese. This hearty lasagna recipe uses eggplant instead of pasta for a healthy and filling dinner that's gluten-free and vegetarian.
Perfect for when you're in the mood for some comfort food any night of the week, this eggplant lasagna takes just 40 minutes of prep time. For the perfect weeknight dinner, serve it warm with Garlic Breadsticks, Caesar Salad, or Sautéed Asparagus. This flavorful recipe for aubergine lasagna will become one of your favorite comfort foods!
Why You'll Love this Eggplant Lasagna Recipe
- Healthier than regular lasagna. Eggplant lasagna has the same flavors as regular lasagna but healthier! Since it has no lasagna noodles, this recipe is naturally gluten-free and low carb. Plus, more veggies = more nutrients.
- Perfect for feeding a crowd. Something that all lasagnas have in common is that they make big portions. With 12 servings, this lasagna with eggplant is perfect for family dinners or entertaining large crowds.
- Made with simple ingredients. The list of ingredients for eggplant lasagna may seem long, but they are all simple ingredients that you can easily found at any grocery store. You may even have most already in your pantry or fridge.
- Great for meal prep. This aubergine lasagna stores well and reheats well. In fact, it may even taste better the next day! It's great for meal prep and have easy to reheat meals throughout the week - or freeze for months to come.
Ingredient Notes
To make this tasty and comforting Eggplant Lasagna recipe, you will need the following ingredients (full measurements in the recipe card below):
- eggplants - you will need three large eggplants for this recipe. To avoid bitter flavors, choose eggplants that are firm to the touch and avoid larger ones. Huge eggplants, or ones that are too soft, tend to be more bitter.
- olive oil - you can also roast the eggplant slices with avocado or vegetable oil.
- salt and pepper - eggplants need to be seasoned well to soften the bitterness and draw out excess moisture.
Sauce Ingredients
- olive oil - you'll use this for sauteing the garlic and mushrooms. Other heat-safe oils are fine to use as a replacement.
- mushrooms - white button mushrooms add a bit of protein and flavor to the sauce.
- salt - enchance the flavor of your sauce.
- onion - yellow or white works best, but you can use whatever type you have.
- garlic - try to use fresh garlic cloves whenever you can. Pre-minced jarred garlic will also work if you want to save time and effort.
- tomato sauce - homemade tomato sauce or store-bought will work fine in this recipe. You can also try canned tomato sauce if you have nothing else, but you may need to add some spices or a little seasoning for flavor.
- tomato paste - you can use tomato puree instead of tomato paste at a 3:1 ratio.
- parsley - adds a touch of flavor to your sauce.
Cheese Mixture Ingredients
- ricotta cheese
- mozzarella cheese - buy the pre-shredded or shred it yourself. You can also use fresh sliced mozzarella as a substitute.
- Parmesan cheese - adds a rich, nutty flavor to your lasagna and will help to thicken it.
- egg - this will bind your cheese mixture together.
- parsley - chopped basil also works if you don't want to use parsley.
You will also need measuring cups and spoons, baking sheets, large pot or Dutch oven, and a 9x13-inch casserole pan.
How to Make the Best Eggplant Lasagna
First, cook the eggplants.
- Season. Season the eggplant slices well with olive oil, salt, and pepper on both sides and arrange them in a single layer on 2 separate baking sheets. Set aside until the oven has preheated.
- Bake. Bake in a 375 preheated oven for 30 minutes until soft and golden brown, flipping the eggplants halfway to achieve even cooking. Set aside.
Next, make the mushroom sauce and cheese filling.
- Sauté mushrooms. While the eggplants are baking, heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the oil is sizzling hot. Add mushrooms and salt. Sauté until most of the liquid has evaporated and mushrooms are caramelized, about 7 minutes.
- Add remaining ingredients. Add onion and garlic. Stir well to combine and continue cooking until tender, about 2-3 minutes. Add tomato sauce, tomato paste and parsley. Stir well to mix and bring the sauce to a simmer. Turn off the heat and set aside.
- Make the cheese mixture. In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, beaten egg, and parsley. Stir well to combine.
How to assemble an eggplant lasagna
- Sauce: Evenly spread 1 cup of the sauce in a 9x13-inch baking pan.
- Eggplant: Place 4 baked eggplant slices evenly over the sauce. You can overlap the slices a bit or place them evenly apart.
- Cheese: Spread half of the cheese mixture evenly over the eggplants.
- Sauce: Spread half the remaining sauce on top.
- Eggplant: Top with another layer of 4 baked eggplant slices.
- Cheese: Spread the remaining half of cheese mixture on top.
- Eggplant: Top with the last layer of 4 eggplant slices.
- Sauce: Add remaining sauce on top.
- Shredded cheese: Top with the remaining ½ cup mozzarella and ¼ cup Parmesan cheese.
Finally, bake the eggplant lasagna.
- Cover. Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking.
- Bake. Bake the lasagna, covered, at 375 F for 25 minutes. Then, remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly.
- Optional broil. Optionally, turn on broiler on high and broil for 3-4 minutes to get a crisper and browner cheesy crust. But keep a close eye on the broiler as things can burn quickly.
- Rest. Let the lasagna cool for 10 minutes. Then, slice and serve with fresh chopped parsley on top, if desired.
Recipe Variations
- Add more veggies. Mix things up and add more veggies to your filling. You could also use bell peppers, spinach, zucchini, or tomatoes.
- Add meat. If you don't need this recipe to be vegetarian, you can swap the mushrooms for ground turkey, ground chicken, ground beef, or even ground Italian sausage. You can also do a blend of mushrooms and meat. Try the meat filling from our classic Meat Lasagna.
- Make it vegan. Replace the cheese with vegan alternatives like cashew-based ricotta and nutritional yeast.
How to Serve
This Eggplant Lasagna is a delicious dinner served on its own with a sprinkle of fresh parsley or basil on top.
You can also serve this lasagna with eggplant as part of an Italian feast along with some of our favorite side dishes, including:
- Lemon Parmesan Green Beans
- Roasted Carrots
- Green Beans with Bacon
- Greek Lemon Roasted Baby Potatoes
- Easy Rosemary Garlic Focaccia Bread
For more, see our 25 Best Side Dishes for Pasta.
Recipe Tips and Tricks
- Do not remove the eggplant skin. Do not peel the eggplant for the best results in taste and texture. The meaty texture and amazing flavor come from the eggplant skin. This will also help hold the shape with the skin still intact.
- Grate your own cheese. Pre-shredded cheese can save you a ton of time, but grating your own will give you a cheese that will melt just right! Shredded cheese typically has additives to prevent clumping and melting.
- Don't skimp out on the herbs. The flavors in this recipe thrive from using fresh herbs. Dried herbs can be substituted in a pinch but are not recommended.
- Make sure you have enough sauce on the bottom. The bottom of your baking dish should be covered in sauce. If there's too little, it will evaporate when baking and could cause burning.
- For a saucier lasagna. Add an extra ½ cup of sauce to each layer instead of a single cup.
- Use foil if the top browns too quickly. If the top of the cheese is starting to brown too quickly towards the end of the baking time, loosely place a foil tent back over the top to protect your eggplant lasagna. Don't seal it tightly, as you don't want to trap moisture and cause your eggplant to be watery.
Frequently Asked Questions
Salting and roasting your eggplant before assembly is important. This will help drain the extra liquid and keep your eggplant lasagna from being watery.
The best way to cut eggplant for lasagna is to cut your eggplant lengthwise. Be careful not to cut them too thin, or they won't be stable once layered.
Roasting your eggplant before assembly will remove the excess moisture so your lasagna won't be watery.
If you are meal prepping this eggplant lasagna for later, you can make the most of this recipe ahead of time. You can prepare the layers by roasting the eggplant, making the cheese layer, and cooking the mushroom sauce.
Store in the fridge separately up to 6 days before, and assemble and bake the day of. You can also store the entire thing in the fridge assembled up to 4 days before and bake when ready.
Storing and Freezing Instructions
How to Store
You can refrigerate eggplant lasagna for up to four days. Cover it with plastic cling wrap or aluminum foil or transfer the slices to an airtight container.
How to Reheat
Reheat by placing in the microwave or covered in the oven at 375℉ for 15-20 minutes until warm.
How to Freeze
Does eggplant lasagna freeze well? This eggplant lasagna does freeze well! You can store it for up to 3 months in the freezer. Wrap the entire pan tightly in plastic cling wrap and double wrap with aluminum foil. You can also store in individual portions. Wrap each portion in plastic fling wrap and then place in an airtight container or freezer bag.
Reheat frozen eggplant lasagna directly from frozen at 375F for 20 minutes or until heated through. In fact, if you choose to freeze this recipe, do not thaw before cooking. This can cause the eggplant to become watery.
More Lasagna Recipes
- 10 Best Lasagna Recipes
- Zucchini Lasagna
- Vegetarian Lasagna with Spinach
- Butternut Squash Lasagna
- Meat Lasagna
- White Chicken Lasagna
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
45+ Breakfast Ideas for Kids
Breakfast is the most important meal of the day, especially for growing kids, so it only makes sense to start the morning right with a meal that is delicious and nutritious. We are sharing over 45 of the best Breakfast Ideas for Kids including savory eggs, fluffy pancakes and toast, hearty oatmeal and granola, fruity smoothies, and so much more.
Whether you are looking for kid-friendly breakfast recipes for busy school mornings, a quick breakfast-on-the-go, or a hearty toddler breakfast on the weekends - when you are wondering "what to make for breakfast for kids", we've got you covered! Our popular breakfast recipes for kids (even for picky eaters!) includes vegan, vegetarian, and gluten-free options so there is something here for everyone.
Tips for Making Breakfast for Kids
- Keep it balanced. Make sure that the breakfast you choose includes a balance of carbohydrates, protein, and healthy fats. Mix and match recipes to ensure you hit each nutritional category.
- Serve a variety of options. Antoher way to make sure your kids' breakfast is balanced is to offer a variety of foods such as fruits, toast, and eggs. Also, switch things up to keep breakfast interesting.
- Make it colorful. Kids are often drawn to colorful foods so keep their breakfast visually appealing. An easy way to do is to incorporate colorful fruits onto their plate.
- Create fun shapes. Another way to keep their food visually appealing is to cut out pancakes or toast into fun shapes. Use cookie cutters to do this easily.
Best Breakfast Ideas for Kids
Mini Pancakes (Silver Dollar Pancakes)
Mini Pancakes (Silver Dollar Pancakes) are the fluffy, fun-sized version of classic pancakes. They're easy to make using a handful of everyday ingredients.
Egg muffins are a quick and easy way to meal prep breakfast on-the-go, loaded with cheddar cheese, bacon or salami, and green onions. Make 12 in 30 minutes.
Majoon banana and date smoothie is a delicious and healthy all-natural energy drink with bananas, dates and nuts. The perfect breakfast or snack.
Strawberry Muffins are tender, fluffy, and delicious! They are golden-brown and crisp outside while moist and cake-like inside and loaded with strawberries.
Oat Porridge is a healthy, delicious breakfast that's warm, comforting, cozy, and great for all ages. A quick easy recipe to warm you up.
Vegetarian Breakfast Quesadillas
Make-ahead, freezer-friendly vegetarian breakfast quesadillas stuffed with eggs, onions, green peppers, mushrooms, and sharp white cheddar, are grilled to crispy perfection. Eat them now or freeze for a later day. You can also try our Cheese Quesadillas for picky eaters.
These almond cranberry chocolate chip granola bars are chewy and delicious, contain real dried fruit, and made healthier with less processed sugar.
This Classic French Toast is light and fluffy, crisp and browned on the edges, and so delicious. The best part? Breakfast is ready in under 15 minutes.
Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.
These crispy Hash Browns have a crisp, golden exterior and are soft inside - the defining features of a good hash brown. Make in just 20 minutes!
Layer fresh fruits, creamy Greek yogurt and crunchy granola to make this fruit and yogurt parfait for a delicious and healthy breakfast or a simple snack.
Homemade applesauce bread is fluffy, moist, and delicious. Loaded with fall flavors that transforms your favorite snack into a loaf cake.
Breakfast Potatoes are crispy on the outside while soft and tender inside. These skillet potatoes are delicious, flavorful, and ready in 30 minutes.
Cinnamon Apple Baked Oatmeal is a delicious, filling make-ahead breakfast for fall - loaded with chewy oats, tender apples, crunchy walnuts, and cinnamon.
Breakfast Strata is a hearty baked casserole dish loaded with bread, eggs, ham, cheese, and veggies that will keep you full until lunchtime.
Quick and Easy Butter Croissants
Quick and easy butter croissants are flaky, buttery, airy, and authentic, and are made in the fraction of the time using a special simplified technique. One of my favorite breakfast ideas at home.
There's nothing better in the morning than thick, soft, fluffy blueberry pancakes, loaded with fresh berries, topped with butter, and soaked in maple syrup.
Egg and Potato Breakfast Casserole
Make this easy make-ahead egg and potato breakfast casserole by simply combining all the ingredients into a casserole dish, pop it in the oven and let it do its thing.
This Berry Smoothie Bowl is the best way to start the day. It's quick and easy to make, healthy, and packed with nutrients. Customize it with toppings!
Banana chocolate chip oatmeal muffins are a quick and easy breakfast or snack that you can meal prep and enjoy all week (or longer if you freeze them).
Coconut Maple Walnut Granola is easy to make from scratch with simple ingredients including 3 types of nuts. It's gluten-free, vegan and refined sugar-free!
With layers of scrambled eggs, melty cheese, fresh tomato, creamy avocado, and peppery arugula, this Breakfast Bagel is a perfect way to start your day.
Flaky, fluffy, buttery, and soft, these easy homemade biscuits come together with only a handful of ingredients you already have at home.
Caprese Frittata is light and fluffy, laced with fresh basil and topped with melted mozzarella cheese and blistered balsamic tomatoes. Ready in 10 minutes!
Peanut Butter Banana Toast is an incredibly simple yet healthy breakfast that's ready in a just 5 minutes. It's quick, satisfying, and protein-packed.
Thick and creamy homemade yogurt is so easy to make at home with just 2 ingredients, a heavy pot, and just a few minutes of actual hands on prep work.
Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. They are super quick and easy to make.
No Bake Protein Breakfast Energy Bites
No bake protein-packed breakfast energy bites are chewy, easy to make, delicious, and loaded with healthy nutrients. Perfect for breakfast or as a snack.
Tater Tot Casserole is classic comfort food that incorporates delicious layers of crispy tater tots, melted cheese and a creamy beef and vegetables mixture.
Brioche bread is a buttery, soft and pillowy pastry-like bread rich in flavour with a beautiful golden brown crust. Made with 20 minutes of prep work.
Nutella crepes with berries are sweet and indulgent. These French pancakes are an easy to make blender recipe that will have you craving breakfast all day.
The best egg salad sandwich is a quick and easy picnic classic loaded with perfect hard-boiled eggs, mayonnaise, a touch of dijon mustard and green onions.
Healthy mango yogurt smoothie is refreshing, delicious, and healthy. Loaded with tropical mangos and low-fat yogurt, it's the perfect breakfast on the go.
Healthy banana bread is delicious and moist and contains no refined sugar or butter. Quick and easy to make with 10 minutes prep and few pantry staples.
Quick and easy, homemade small batch strawberry jam is so simple to make in one pot with just 3 ingredients and no pectin. It's bright, sweet and addictive.
Avocado Toast with Poached Egg
Avocado Toast with Egg is the perfect recipe to make for breakfast when you are short on time but looking for something delicious, healthy, and nutritious.
Soft fluffy applesauce pancakes is the best fall breakfast, loaded with leftover applesauce, hint of cinnamon, and a delicious caramel apple topping.
Healthy Apple Pie Fall Smoothie
Healthy Apple Pie Fall Smoothie is quick and easy to make in minutes, delicious and nutritious, and tastes like apple pie - without the calories.
More Kid-Friendly Recipes
- 30 School Lunch Ideas
- 25 School Snacks
- 40 Best Pasta Recipes
- 50 Comfort Food Recipes
- 60+ Easy Dinner Ideas
- 50 Easy Baking Recipes
Did You Make Any of These Kids Breakfast Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of breakfast recipes for kids. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Chocolate Whoopie Pies
These Chocolate Whoopie Pies are a classic American dessert made with two delicious cake-like chocolate cookies sandwiched together with a rich and creamy marshmallow filling. These treats are rich, moist, and delicious.
So, if you are looking for the perfect handheld cookie sandwich with the best soft, chewy and gooey texture, then look no further! Serve this whoopie pie (also known as a black moon, black and white bob, or big fat Oreo) as a sweet treat after a family dinner, a rich dessert at a birthday party, or an indulgent dessert on date night. The best part? They are a lot easier to make than they look.
Why You'll Love these Chocolate Whoopie Pies
- A cookie and cake in one. Classic whoopie pies fall somewhere in between a cookie and cake. They are sandwich together like sandwich cookies, but have a cake-like texture. No matter what you call it, everyone will love them!
- Easy to prepare. These whoopie pies may look like a complicated treat to make but that couldn't be further from the truth! These cookies and the filling as a lot easier to make than you think!
- The best flavor and texture. Soft, chewy and gooey, these chocolate whoopie pies are the perfect combination of flavors and textures - rich chocolate cookie and light and fluffy marshmallow filling. A pure match made in heaven!
- So fun to make. These whoopie cakes are so fun to make and get the whole family involved! They kids will love to spread the marshmallow filling and create a chocolate cookie sandwich. These hand-held treats that are fun to make and ever more fun to eat.
- They are customizable. Want to change things up a bit? Switch up the filling, add some sprinkles, or mix in some other flavors into these chocolate cookie sandwiches. See our suggestions below in the Recipe Variations section.
Ingredient Notes
To make these delicious Chocolate Whoopie Pies, you will need the following ingredients (full measurements in recipe card below):
Whoopie Pies
- white sugar - use granulated white sugar or substitute with coconut sugar or your favorite granulated sugar alternative like Swerve or stevia.
- sour cream - full fat sour cream gives the best taste and texture but low fat will also work. You can also use full fat Greek yogurt. Just make sure to use plain yogurt if you do choose this option.
- vegetable oil - use a mild flavored oil like avocado oil or grapeseed oil.
- egg - an egg helps bind the whoopie pie cookie.
- vanilla extract - use pure vanilla extract or use the same amount of vanilla bean paste for a slight flavor boost.
- all-purpose flour - unbleached all-purpose flour works well or substitute for a 1-1 gluten free flour.
- cocoa powder - use a Dutch process cocoa powder for a rich choocolate flavor and color. You can substitute with natural cocoa powder but the cookies won't be as dark. Either way, sift the cocoa powder to eliminate any lumps.
- baking powder + soda - these help the cookies rise.
- salt - a touch of salt helps bring out the flavor.
Marshmallow Filling
- marshmallow fluff - feel free to store-bought marshmallow fluff or make your own homemade marshallow fluff.
- unsalted butter - softened, unsalted butter adds some creaminess to the filling.
- confectioners' sugar - also known as icing sugar, this gives the filling texture and sweetness.
- vanilla - as per above, use pure vanilla extract.
- pinch of salt - kosher salt is great but any kind of salt will work.
You will also need measuring cups and spoons, mixing bowls, spatula, small cookie scoop, and large baking sheet or cookie sheet.
How to Make the Best Chocolate Whoopie Pies
First, make the cookies.
- Combine dry ingredients. In a large mixing bowl, add flour, sifted cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- Combine wet ingredients. In a separate large mixing bowl, add the white sugar, sour cream, vegetable oil, egg, and vanilla. Whisk until very smooth.
- Add the dry ingredients into the wet. Using a spatula, fold the dry ingredients into the wet ingredients. Mix only until everything is just incorporated and smooth, but ensuring not to overmix.
- Prep baking sheets. Prepare 3 large baking sheets with parchment paper or a silicone baking mat (or prepare just one if working in batches).
- Portion the dough. Using a small cookie scoop or a piping bag, scoop or pipe little mounds of batter (about one tablespoonful) onto the prepared baking sheets, ensuring there is about 2 inches of space between each. You should fit about 12 cookies per sheet.
- Bake. Place the baking sheets into the oven and bake in a 350F preheated oven for 10-11 minutes. When done, the cookies should have a springy top, and a toothpick should come out clean. Allow to cool completely before filling.
Next make the marshmallow filling.
- Combine the ingredients. In a large mixing bowl, add the marshmallow and butter. Use an electric mixer and beat on high until fluffy and combined, about 5 minutes. Add in the confectioners' sugar, vanilla, and salt. Beat again until well integrated and fluffy, about 2 minutes.
- Pipe the filling. Add the filling to a piping bag with a large round tip. Pipe the filling onto half of the cookies. Top each filled cookie with another cookie.
Recipe Variations
- Change the filling. You can substitute the marshmallow filling with a cream cheese filling, whipped cream, or a nut or seed butter.
- Add extra flavor to the filling. Mix in a teaspoon of instant espresso, a teaspoon of cinnamon, or a touch of mint extract to the filling for added flavor.
- Garnish the cookies. While still warm, sprinkle the cookies with your favorite cookie sprinkles or add it to the filling. Either way, you'll get a burst of color.
How to Serve
Serve these Chocolate Whoopie Pies as a indulgent dessert on it's own or paired it with some delicious warm drinks such as:
- Coffee
- Tea
- White Hot Chocolate
- Golden Milk Turmeric Latte
- Chai Tea Latte
- Pumpkin Spice Latte
Recipe Tips and Tricks
- Sift the cocoa. Cocoa is often lumpy so sifting it before adding it to the batter ensures a smooth, lump-free batter. It also adds in some air, making the cookies fluffier.
- Don't overmix the batter. Mix the ingredients together until they are just combined.
- Piping bag alternative. If you don't have any piping bags on hand, cut the tip off a plastic storage bag (like a ziploc bag) and use it like a piping bag.
Storing and Freezing Instructions
How to Store
Leftover whoopie pies should be stored in an airtight container in the refrigerator for up to 10 days. They are best stored in a single layer so the filling doesn't get squished.
How to Freeze
If you'd like to freeze leftover whoopie pies, place them on a cookie sheet and place in the freezer for 1-2 hours until hard. Once frozen, transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before eating.
More Chocolate Recipes
- 45 Best Chocolate Desserts
- Chocolate Thumbprint Cookies
- Moist Chocolate Cupcakes
- Double Chocolate Chip Cookies
- Oreo Brownies
- Chocolate Macarons
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Vegetable Curry
This Vegetable Curry is a quick, delicious, and nutritious meal for the whole family to enjoy. This one pot stew is loaded with veggies and chickpeas simmered in a homemade curry sauce.
Healthy and flavorful, this creamy vegetarian curry is a great way to get more vegetables into your diet. It's surprisingly simple and easy to make even without the use of a store-bought curry sauce. Complete the meal with a side of rice or your favorite flatbread like naan, roti, or pita bread.
Why You'll Love this Vegetable Curry Recipe
- One-pot meal. Hate doing the dishes? This vegetable curry is made all in one pot, so you'll spend less time cleaning up after meals. Plus, it's already a complete meal, so you don't need to worry about making side dishes.
- Healthy and filling. Skip the takeout and whip up this healthier version instead. Even without the addition of meat, this vegetable curry is packed with protein and fiber thanks to the chickpeas - leaving you feeling full for hours.
- Quick and easy. Anything curry often seems intimidating to make, but this recipe is incredibly simple and straightforward. All you need to do is sauté the spices, add the liquids, dump the veggies, and simmer until the sauce thickens.
- Great for meal prep. Weekends are the best time to meal prep for the week. Cook a big batch of this vegetarian curry and keep it in your fridge or freezer. It's so easy to heat up individual portions whenever you need a quick and healthy dinner!
Ingredient Notes
To make this delicious Vegetable Curry, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - you can use any neutral oil with a high smoke point like vegetable or canola oil. It's also okay to use olive oil.
- vegetables - we used onion, zucchini, potato, cauliflower, carrots, and bell peppers. You can also add spinach, sweet potato, squash, or mushrooms.
- chickpeas - we use canned chickpeas in this recipe. You can also cook your own chickpeas using ¾ cup dried chickpeas. Plan ahead though as you will need to soak the beans overnight before cooking. See How to Cook Dried Beans for instructions and tips.
- garlic - fresh garlic is always best, but you can also use pre-minced.
- ginger - use freshly grated ginger for the best flavors, but you can opt for bottled ones for convenience.
- curry powder - We used yellow curry powder but you can also use a simple curry spice mix or garam masala if that's what you have on hand.
- spices - other spices we use are ground cumin and paprika are essentials to achieve that warm, robust curry flavor. Feel free to add other spices like turmeric, cinnamon, or ground coriander, if desired.
- tomato paste - provides richness and a hint of tanginess to the curry sauce.
- vegetable broth - feel free to use chicken broth instead if you are not sticking to a vegetarian diet.
- sour cream or heavy cream - adds creaminess to the curry sauce and helps balance out the spices. To make this recipe vegan, use full-fat coconut milk instead.
- salt
- cilantro - optional, for garnish.
You will also need measuring cups and spoons and a Dutch oven or any large cooking pot.
How to Make the Best Vegetable Curry
- Sauté aromatics. Heat oil in a Dutch oven or a large cooking pot over medium-high heat until the oil starts to sizzle, about 1-2 minutes. Add onion, garlic, and ginger and cook until fragrant, about 1 minute.
- Add spices. Add curry powder, cumin, paprika, and tomato paste. Stir well to combine.
- Finish sauce. Add broth and sour cream. Mix well and bring it to a boil, about 3-4 minutes.
- Add veggies. Add zucchini, potatoes, cauliflower, carrots, bell peppers, and chickpeas. Reduce heat to low, cover, and simmer for 15 minutes until the vegetables become tender.
- Thicken sauce. Remove the lid and stir occasionally over medium heat until the curry thickens to a desired consistency, about 5 minutes. Season with salt to taste.
- Serve. Serve topped with a sprinkle of cilantro and a side of rice or naan bread.
Recipe Variations
- Add meat. Throw in some cooked chicken, beef, or shrimp if you're feeling extra or if you want to use up your leftovers.
- Add more plant-based protein. Aside from chickpeas, mix in some cubed tofu or tempeh for a protein boost.
- Switch up the veggies. You can use whatever is in season or any combination of your favorites. Try sweet potato, mushroom, squash, or greens like spinach or kale,
- Spice it up. Increase the heat by adding fresh chili peppers or red pepper flakes.
- Make it vegan. Replace the cream with full-fat coconut milk for a vegan-friendly version.
How to Serve
It's common to serve curries with a starchy side like rice to balance out the flavor of the dish and make it more filling. If you're looking for something lighter, try serving it with flatbreads to scoop up all the delicious flavors from the curry.
Here are some of my favorite sides with vegetable curry:
- Coconut Rice
- Garlic Naan Bread
- Shirazi Salad with Cucumber and Tomato
- Rice Pilaf
- Basmati Rice
- Pita Bread
Recipe Tips and Tricks
- Cut veggies evenly. Keep the veggies about the same size, but make them smaller for the potatoes and carrots since they tend to cook longer.
- Don't toast the spices for too long. As soon as they become fragrant, add the wet ingredients and move on to avoid burning them and giving the sauce an unpleasant bitter taste.
- Let it simmer. Simmer the curry for 10 to 25 minutes to let all of the flavors blend together and deepen. It also helps thicken the sauce to your desired consistency.
- Don't add too many veggies. Stick to the recommended amounts or you might end up with a drier curry. Adding too many veggies will also require more time to cook. If adding different veggies, keep the ratio consistent.
- Thicken the curry sauce. If you want a thicker curry, especially if you're using coconut milk, add 1 tablespoon of cornstarch or arrowroot powder dissolved in 2-3 tablespoons of water or curry sauce.
- Make ahead. Prepare a big batch of this vegetable curry for a quick and easy meal throughout the week. Plus, the flavors are even better the next day, so it's definitely worth making a double batch.
Storing and Freezing Instructions
How to Store
Place any leftover curry in an airtight container and store it in the refrigerator for up to 3 days.
How to Reheat
Gently reheat in a saucepan on the stovetop over medium heat until warmed through, stirring frequently. You may need to add a splash of water or stock if the curry sauce has thickened too much while in the refrigerator. You can also reheat in the microwave in 30 second increments until warmed through.
How to Freeze
Allow the curry to cool completely before transferring it to an airtight, freezer bag or container. It will keep in the freezer for up to 3 months. I'd recommend storing it in individual portions for easier reheating. To reheat, thaw overnight in the refrigerator and follow the instructions above.
More Curry Recipes
- Butternut Squash Curry with Chickpeas
- Instant Pot Beef Curry
- Thai Sweet Potato Yellow Curry
- Coconut Lamb Curry
- Indian Butter Chicken
- Coconut Curry Pumpkin Soup
Tried this recipe?
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Cinnamon Apple Baked Oatmeal
Cinnamon Apple Baked Oatmeal is my favourite make-ahead breakfast for fall! Loaded with soft and chewy oats, tender apples, crunchy walnuts, and warm cinnamon, this breakfast is wholesome, filling, and nutritious.
Plus, this quick and easy gluten-free baked oatmeal takes just 10 minutes of actual prep work before it is ready to pop into the oven. It's easy to meal prep too and reheat for an easy grab and go breakfast throughout the week. Top it with your favorite breakfast toppings like fruit, yogurt, and nut butters and start your day off right!
I am all about make-ahead breakfasts. There is nothing worse than stumbling out of bed, still exhausted, and having to throw together a meal before rushing out the door. That's why I love this cinnamon apple baked oatmeal. You can make it on the weekend and heat it up all week long - AND it's just as good as it was the first day. It's seriously so perfect on these cooler mornings that we are having. Added bonus? Your kitchen will smell insanely good.
Ingredient Notes
To make this easy Cinnamon Apple Baked Oatmeal, you will need the following ingredients (full measurements in recipe card below):
- old fashioned rolled oats - use whole rolled oats (not quick oats) for the best results. You can use quick oats but the oatmeal won't have the same texture and will be mushier. Plus, you will also need to slightly adjust the cooking time down as quick oats will cook faster.
- apples - choose any kind of apples such as gala apples, Granny Smith or Honeycrisp for a pleasant texture. You can peel them before chopping or leave the skin for added fiber and texture.
- applesauce - use unsweetened applesauce or the oatmeal will end up being too sweet.
- walnuts - we add some walnuts for added flavor and crunch. You can substitute with other types of nuts such as pecans or almonds, or leave it out completely - whatever you prefer.
- baking powder - helps to give this baked oatmeal a light and fluffy texture.
- milk - I used whole milk but any kind of milk will work. You can use dairy or plant-based milk such as almond milk, oat milk, or cashew milk.
- maple syrup - to sweeten the oatmeal. You can also use honey or brown sugar.
- cinnamon, vanilla, and salt - adds flavour.
- eggs - helps bind everything together.
- butter - use unsalted butter for this recipe. If you only have salted butter on hand, then use that and omit the salt called for in the recipe.
Optional Toppings
You can serve this baked oatmeal as is, or add your favorite toppings. We like topping these with:
- a dollop of whipped cream or Greek yogurt
- an pattern of sliced apples
- nut butters like peanut butter or almond butter
- a drizzle of maple syrup or honey
You will also need measuring cup and spoons, mixing bowls, an 8-inch square baking pan, and cooking spray.
How to Make the Best Cinnamon Apple Baked Oatmeal
- Combine ingredients. In a large mixing bowl, combine oats, cinnamon, baking powder, salt, milk, applesauce, maple syrup, eggs, butter, and vanilla. Stir until mixed evenly together. Fold in apples and walnuts.
- Bake. Grease an 8-inch square baking pan (2-quarts) with butter or cooking spray. Transfer the batter to the prepared baking dish. Bake in a 350F preheated oven for 30-35 minutes, or until oatmeal is set and golden.
- Serve. Let it cool for 5 minutes before serving. Slice into 6 rectangles or 9 squares and top with whipped cream or yogurt, sliced apples, and a drizzle of nut butter. You can also add a drizzle of maple syrup if desired.
Recipe Variations
- Add chocolate. For a chocolate twist, add in some chocolate chips or chunks into the batter and drizzle some melted chocolate on top after baking.
- Give it a pumpkin twist. For even more fall flavor, substitute the applesauce for pumpkin puree and season with pumpkin pie spice instead of just cinnamon.
- Experiment with mix ins. We added in walnuts, but you can substitute with your favorite kind of nuts. In fact, add in other mix ins that you like such as raisins, dried cranberries, or shredded coconut.
- Use berries. Make this baked oatmeal for the summer by switching out the apples for berries. Try fresh blueberries, strawberries, raspberries, or blackberries. You can serve this any time of the year using frozen berries too.
How to Serve
This Cinnamon Apple Baked Oatmeal is delicious served on its own or with extra toppings. It also pairs well in a brunch spread with other complimentary dishes and drinks including:
Recipe Tips and Tricks
- Cut the apples evenly. To ensure that the apples cook evenly in the oatmeal, it's important to cut them into similar sizes. Try to cut them into even cubes that are roughly the same thickness.
- How to make ahead. You can prepare the oatmeal mixture the night before and transfer to the baking pan. Then, cover it and refrigerate it overnight. All you need to do the next morning is to bake it. Note that you may need to add a couple of minutes to the cooking time if needed.
- Use an oven thermometer. Not all ovens operate at the temperature shown on the display. Make sure your oven isn't overly hot by double checking the actual temperature with an oven thermometer and adjust if necessary.
- How to double the recipe. To feed a larger crowd, or if you are meal prepping a bigger portion, you can double the recipe and use a 9x13-inch casserole pan instead. Increase the baking time by 5-10 minutes as well until the oatmeal is are set and golden.
Storing and Freezing Instructions
How to Store
Allow the baked oatmeal to cool completely, then cover (or transfer to an airtight container) and store it in the refrigerator (without any toppings) for up to 1 week.
How to Reheat
Reheat in a 350F preheated oven for about 10 minutes until warm, or in the microwave in 30 second increments until warmed through.
How to Freeze
Allow the oatmeal to cool to room temperature, then wrap the pan with plastic cling wrap and aluminum foil and freeze for up to 3 months. You can also slice into individual portions first and wrap each slice tightly in plastic cling wrap and then store in an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.
More Apple Recipes
- 30 Best Apple Recipes
- Cinnamon Apple Oatmeal Muffins
- Baked Apples
- Braided Lattice Apple Pie
- Cinnamon Apple Granola
- Apple Pie Bars
- Apple Cake
Tried this recipe?
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Lemon Bundt Cake
Lemon Bundt Cake with a sweet vanilla glaze is light, fluffy, and moist. This delicious cake has a perfect golden brown crumb and is packed with real lemons, making it soft and tender inside. It's is easy to make with minimal prep and has the best tangy and sweet flavor. It's a crowd favorite!
Plus, this lemon bundt cake tastes as amazing at it looks. Whether you serve this lemon dessert for a treat after dinner, as a sweet option at brunch, or for an afternoon snack, it will satisfy your strongest cravings.
Why You'll Love this Lemon Bundt Cake Recipe
- The perfect cake for entertaining. Did you konw that the word "bundt" is derived from the German word "bundkuchen," which means "a cake for a gathering." Which is why bundt cakes are made to be shared with family and friends!
- Tangy and lemony flavor. This cake is made using real lemons and we use both lemon zest and lemon juice in this cake to give it it's lemony flavor. Lemons are available all year round making this bright, citrusy cake is perfect for any time of the year.
- It has the best moist texture. This lemon cake has the best texture. It has a classic golden crust yet moist and tender inside, thanks to the use of yogurt and oil in the recipe. In fact, this cake stays soft for days!
- The homemade vanilla glaze. The simple vanilla glaze is made using just 3 pantry staple ingredients. It is sweet and adds an extra layer of flavor. Plus, the shape of the bundt cake makes it perfect for frosting.
Ingredient Notes
To make this easy Lemon Bundt Cake, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - ideal for making perfectly soft and fluffy cupcakes. If you prefer a gluten-free option, you can use a gluten-free all-purpose flour blend as a substitute.
- cornstarch - helps to create a softer and more tender crumb.
- baking powder + baking soda - leavening agents to help the cake rise.
- salt
- eggs - use room temperature eggs as they incorporate more easily into the batter and help the cake rise properly. To bring eggs to room temperature quickly, you can place them in a bowl of warm water for a few minutes.
- white sugar
- lemon - you will need the zest and juice from it.
- vegetable oil - adds moisture to keep the cake tender.
- vanilla extract - use the same amount of vanilla bean paste for a slight flavor boost.
- lemon extract
- yogurt or sour cream - whether you use yogurt or sour cream, use a full-fat variety.
- lemon glaze - made with confectioners' sugar, hot water or warm milk, and vanilla.
You will also need measuring cups and spoons, mixing bowls, stand mixer (or hand mixer), and a standard 9 or 10-inch bundt cake pan.
How to Make the Best Lemon Bundt Cake
First, make the lemon bundt cake.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt, until well-combined. Set aside.
- Combine wet ingredients. In the bowl of a stand mixer, add the eggs, sugar, and lemon zest. Beat on high with the paddle attachment until batter has tripled in volume (it should look pale, thick, and voluminous). Turn the mixer down to medium, then slowly drizzle in the vegetable oil. Add in the vanilla, lemon extract, and lemon juice, then beat again until everything is combined.
- Add dry ingredients to wet. Turn the mixer down to low, then add the dry mixture to the stand mixer in 3 additions, alternating with the yogurt/sour cream in between. Beat only until the batter is completely combined and smooth. Remove the bowl from the stand mixer, and use a spatula to ensure the batter is smooth throughout.
- Add batter to pan. Prepare a standard 9-10-inch bundt cake pan with baking spray. Pour the batter into the prepared bundt pan.
- Bake. Place into a 350F preheated oven to bake for 55 minutes to 1 hour, or until an inserted toothpick comes out clean. Allow the cake to cool in the pan for 20 minutes (or until just cool enough to handle), then turn the bundt cake out onto a wire rack to finish the cooling process.
Next, make the lemon glaze.
Once the bundt cake is cooled to room temperature, prepare the glaze. In a medium mixing bowl, whisk together the confectioners' sugar, water/milk, and vanilla, until smooth.
Pour the glaze over the cooled bundt. Allow the glaze to fully set before slicing and serving.
Recipe Variations
- Add berries. Add a summer twist to the bundt cake by adding in fresh or frozen blueberries or raspberries to the batter. Blueberries and lemon are flavors that are great together like in our Lemon Blueberry Bread.
- Add poppy seeds. Turn this into a lemon poppy seed bundt cake by adding in poppy seeds into the batter.
- Change the glaze. Instead of a lemon glaze, make a simple vanilla glaze and leave out the lemon juice. You can also give it a coconut flavor by adding some shredded coconut on top. of the glaze.
How to Serve
Serve this Lemon Bundt Cake as a dessert on it's own or paired it with some complimentary treats and drinks such as:
- Classic Shortbread Cookies
- Golden Milk Turmeric Latte
- Pistachio Macarons
- Chai Tea Latte
- Madeleines
- Vanilla Pudding
Recipe Tips and Tricks
- Coat the bundt pan. The main problem people have with bundt cakes is that they stick to the pan after baking. To make sure your bundt cake doesn't stick, spray it liberally with cooking spray oil and ensure every nook and cranny is oiled. For an added layer of protection, you can dust your bundt pan very lightly with flour. I find that I never need this added layer.
- Don't overmix. Careful not to overmix the batter as this can lead to a dense cake. Mix until just combined after each addition of dry ingredients.
- Wait to glaze the cake. Make sure the bundt cake has cooled completely to room temperature before adding the glaze over the top. Otherwise, the glaze will melt into the cake.
Storing and Freezing Instructions
How to Store
Store this lemon bundt cake in an airtight container at room temperature for up to 4 days (if using water in the glaze or if glaze has not been added), or in the refrigerator for up to 1 week (if milk used in the glaze).
How to Reheat
You can also warm up this lemon cake in the microwave, oven, or air fryer at 300F for 5-10 minutes until warmed through.
How to Freeze
Lemon bundt cake freezes really well. To freeze, cut the baked and cooled carrot lemon cake into the portions you will want to thaw. Then, wrap each piece tightly in several layers of plastic cling wrap and store in a freezer bag or airtight container. Freeze for up to 3 months. If possible, I would recommend freezing the cake before adding the glaze as it can smudge when storing. To eat, allow it to thaw overnight in the refrigerator or at room temperature.
More Lemon Recipes
- Lemon Loaf (Starbucks Copycat)
- Lemon Meringue Pie
- Lemon Sweet Rolls
- Homemade Lemonade
- Lemon Drop Cookies
- Lemon Curd
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Ratatouille
Ratatouille is a classic summer stew loaded with tender, flavorful vegetables smothered in a rich homemade tomato sauce. It features an assortment of fresh veggies and herbs including eggplant, zucchini, bell peppers, tomatoes, and basil.
This chunky French stew takes a little over an hour to make, but is well worth the time and effort. We've broken it down into three easy-to-follow parts: prepare the vegetables, make the sauce, and then combine and bake. Despite the tricky-to-pronounce name, this ratatouille recipe is beginner-friendly and will impress all who taste it!
Why You'll Love this Ratatouille Recipe
- It's packed with veggies. Ratatouille is chockful of different kinds of vegetables! If you're looking for a veggie-heavy dish, it will certainly satisfy with tender bits of eggplant, zucchini, bell pepper, tomato, onions, and garlic.
- Traditional French flavors. Ratatouille is a vegetable stew that was originally created in the French countryside. It's widely regarded as a comfort food because it's so hearty, but it's healthier than your average comfort meal. It's a great way to use home-grown vegetables or farmer's market produce.
- Super versatile. Ratatouille is a great dish for just about any occasion, from casual dinners at home to special occasions and date nights. It can also be served as a main dish or a side dish. You can make the most of it by serving it with rice and a crusty bread to soak up every last bit of the sauce!
Ingredient Notes
To make this delicious Ratatouille, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - if you don't have avocado oil on hand, use olive oil or any vegetable oil.
- eggplant - choose a heavy, slightly firm, smooth-skinned eggplant for best results.
- zucchini - the fresher the better! Be sure to inspect your zucchinis for bruising or cuts that will cause the flesh underneath to go bad.
- yellow bell pepper - you can also use red or orange bell pepper.
- Roma tomatoes - or another dense, meaty tomato like an Amish paste tomato.
- Italian seasoning - both store-bought and homemade Italian seasoning are both okay to use! Italian seasoning is a combination of marjoram, thyme, oregano, rosemary, and basil.
- olive oil - avocado oil will also work here.
- onion - use whatever kind of onion you have!
- garlic - fresh garlic works best in this recipe, but you can use store-bought minced garlic as well.
- dried oregano - you can swap this for more Italian seasoning.
- red pepper flakes - you can omit these if you want to avoid a little hint of heat or add more if you want to kick it up a notch.
- canned whole tomatoes - canned crushed tomatoes will also work if you can't find whole tomatoes.
- fresh basil - fresh basil is called for in traditional ratatouille, but you can use another soft herb or swap it for dried basil if you need to.
- sugar - this is optional, if you feel you need to balance out the tangy tomato sauce.
- salt and pepper
You will also need measuring cups and spoons, large skillet, and 9x13-inch baking pan.
How to Make the Best Ratatouille
- Sauté the vegetables. Heat oil in a large skillet over medium-high heat until the hot oil is sizzling hot, about 1-2 minutes. Add eggplants, zucchini, bell pepper and tomato. Sauté until softened, stirring frequently, about 6-8 minutes.
- Season. Season with salt, pepper and Italian seasoning. Turn off the heat and transfer the vegetable mixture into a 9x13-inch baking pan.
- Make the sauce. In the same skillet or in a large pot, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion and garlic. Sauté until tender, about 3-4 minutes. Season with oregano and red pepper flakes (if using) and stir well to combine.
- Simmer. Add whole tomatoes and use a spatula to gently break them apart. Stir in basil, salt, pepper, and sugar. Bring the mixture to a simmer over low heat. Stir occasionally and simmer uncovered until thickened to a desired consistency, about 10 minutes.
- Assemble. Slowly pour the sauce mixture into the vegetable mixture in the baking pan and toss well.
- Bake. Bake uncovered in a 350F preheated oven until vegetables are tender, about 20-25 minutes. Serve immediately.
Recipe Variations
- Switch up the veggies. We used the traditional combination of veggies in this classic French stew, but feel free to throw in what you have.
- Add potatoes. Add diced potatoes to the veggie medley to bulk it up into a more filling version of this dish.
- Add chickpeas. Add in some cooked chickpeas or butter beans to give this dish a protein boost.
- Make it spicy. Kick up the heat by adding in some red pepper flakes or cayenne pepper into the sauce.
- Add cheese. Add some shredded Parmesan or mozzarella on top before baking for a gooey melty layer of cheese on top. You can also top with feta or goat cheese for a tangy twist.
- Substitute the herbs. Change the flavor profile of this dish by switching up the herbs. Try Herbes de Provence instead of oregano and parsley or thyme instead of basil.
How to Serve
This Ratatouille is delicious paired with a starchy side dish such as:
- French Baguette slices
- Mascarpone Mashed Potatoes
- Lemon Butter Pasta
- Steamed White Rice
- Quinoa
- Garlic Breadsticks
- Crispy Smashed Potatoes
- Couscous
Recipe Tips and Tricks
- Use high-quality ingredients. Ratatouille highlights an assortment of vegetables, so it's important to use the best ingredients possible. Use the freshest produce you can find and inspect all the vegetables for blemishes or signs of age for the most flavorful ratatouille.
- Cut your vegetables evenly. The trick to making the best ratatouille is making sure the vegetables cook at the same rate. You can easily do this by making the vegetable pieces as even as possible! Take your time when chopping the vegetables to make sure that the pieces are uniform.
- Prepare ahead. If you're planning on making it for a special occasion where you might be pressed for time, you can get ahead by chopping the vegetables and making the sauce a day or two ahead of time. Store in separate airtight containers in the fridge. Then all you have to do is assemble and cook!
- Use leftovers creatively. You can use leftover ratatouille as a filling for omelettes or frittatas, or use it as a topping for pizza.
Storing and Freezing Instructions
How to Store
You can refrigerate ratatouille for up to 5 days in an airtight container or tightly wrapped baking dish.
How to Reheat
Reheat leftover ratatouille in a 350F preheated oven for about 10 minutes until heated through. You can also reheat in a skillet on the stove over medium-low heat until warm or in the microwave in 30-second intervals.
How to Freeze
Cooked ratatouille can be frozen for up to 3 months. Freeze it in a freezer-safe baking dish (like an aluminum pan) and wrap it tightly in a layer of plastic cling wrap and a layer of aluminum foil to prevent freezer burn. Allow it to thaw overnight in the refrigerator before reheating.
More Vegetarian Recipes
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Refried Beans
These homemade Refried Beans are simple, easy to make, and taste better than store-bought refried beans by a mile. Creamy, chunky pinto beans with a hint of onion, garlic, and a handful of spices make these refried beans so delicious. Finished with fresh cilantro and lime juice, you'll never go back to settling for canned refried beans ever again.
Perfect for Mexican or Southwestern-inspired meals at all times of the day, these delicious refried beans couldn't be easier to make or easier to eat! They pair well with almost anything and they take only 25 minutes from start to finish. You can also adjust them to your preferences (see notes below!).
Why You'll Love this Refried Beans Recipe
- They're incredibly simple. These homemade refried beans can be made with less than 10 ingredients, and most of them are grocery staples that you probably already have on hand.
- Classic Mexican flavors. These homemade refried beans has all the classic flavors of Mexican cuisine including cumin, paprika, lime juice, and cilantro. It's just like the kind you'd devour at dinner at your favorite Mexican restaurant!
- So versatile. Refried beans go well with so many dishes, and they can be served as a dip, a side, a foundational ingredient, or as a garnish or topping. This one recipe can be used a dozen different ways!
- Easy to make. Refried beans are a staple food that don't require any special culinary prowess, just a few minutes and a little bit of effort. Prep the ingredients, heat things up, and then mash and combine - that's really all you need to do.
- Vegan and gluten-free. Not many dips can boast vegan and gluten-free status. These refried beans are perfect for all diets - vegan, gluten-free, dairy-free, vegetarian, you name it!
Ingredient Notes
To make these delicious Refried Beans, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - olive oil or vegetable oil will also work.
- onion - white onions, yellow onions, or even shallots are best, but you can use whatever type of onions you have on hand at the moment.
- garlic - fresh garlic is best flavor-wise, but you can use pre-minced garlic to save time and effort if needed. Use 1 teaspoon per clove.
- pinto beans - navy beans or black beans make excellent swaps for the pintos if you need a substitute. We used canned pinto beans to make this recipe quick and easy but you can also use dried beans that will need to be soaked overnight. Use 1 ½ cup uncooked dried beans.
- cumin - if you don't have cumin, try taco seasoning, coriander, or chili powder.
- paprika - chili powder can be used in place of the paprika if necessary.
- lime juice - fresh squeezed is best, but you can also try concentrated lime juice.
- cilantro - you can swap the cilantro with any soft herb like dill or basil, but it will alter the taste slightly.
- salt and pepper
You will also need measuring cups and spoons and a large skillet.
How to Make the Best Refried Beans
- Cook ingredients. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes. Add pinto beans, water, cumin, paprika, salt, and pepper. Mix well and cook until beans are heated through and softened, about 5 minutes.
- Mash. Turn heat to low and mash up the beans using a potato masher or a fork. Stir constantly and adjust the consistency by adding water, ¼ cup at a time, if needed. For a smoother consistency, transfer the beans to a food process and puree until smooth.
- Serve. Stir in lime juice and cilantro.
Recipe Variations
- Make them spicy. Refried beans are not traditionally spicy, but you can make them spicy if you like. Add jalapeños, chili powder, or hot sauce depending on your flavor preference and how spicy you want it to be.
- Make it cheesy. Stir in some shredded cheddar, Monterey Jack cheese, or cotija cheese.
- Substitute the beans. Add in different kinds of beans or switch out the pinto beans for a different kind of bean completely such as black beans or chickpeas.
- Make it a dip. You can serve these refried beans as a dip with tortilla chips, or make it even creamier and dip-like by mixing in some sour cream or Greek yogurt.
How to Serve
Serve these Refried Beans as-is for an easy side, or spread them on tortillas for wraps, burritos and tacos! You can also use them as a topping for burrito bowls and salads. Some of our favorite dishes to serve with refried beans are:
- Tacos. Serve it with Ground Beef Mexican Tacos, Carne Asada Tacos, Chicken Tacos, or Cauliflower Tacos.
- Quesadillas. Try it as a filling in our Cheese Quesadilla or a side for our Vegetarian Quesadillas or Baked Chicken Quesadillas.
- Burritos. Include it in a Beef and Bean Burrito.
- Bowls and salads. Add some refried beans in a Chipotle Chicken Burrito Bowl or salads like this Beef Taco Salad or Southwest Quinoa Salad.
- Breakfast. Serve refried beans on the side of a plate of Huevos Rancheros or Chilaquiles Verdes.
Recipe Tips and Tricks
- Adjust the consistency. If you like your beans a little on the thinner side, you can add more little water (a few tablespoons should be enough) to make them easier to spread. If you like your refried beans thicker, you can cook them a little longer to reduce the moisture content.
- Make them creamy or chunky. The right tool can dramatically impact the texture of your refried beans as well as reduce the amount of effort you have to put into mashing them. A fork or potato masher will make the dish chunky, but an immersion blender or a food processor will quickly create silky smooth beans.
- Make ahead for meal prep. If you're hosting Taco Night and want to serve refried beans, you can make day-of preparations a little easier by making these ahead of time! Then serve cold or quickly reheat when you're ready to serve. Keep scrolling for storing and reheating instructions.
- Use leftovers wisely. You can use leftovers in a 7 Layer Dip or Refried Bean Tacos.
Storing and Freezing Instructions
How to Store
Once the refried beans cool completely, you can transfer them to an airtight container and refrigerate them for up to 4 days.
How to Reheat
Reheat them over medium-low heat on the stovetop until warmed through or cover them and microwave on high in 30-second intervals.
How to Freeze
Transfer to an airtight container or freezer bag, separating into serving sizes as needed, and remove as much air as possible. Freeze for up to 3 months. Reheat straight from frozen as directed above or allow the beans to defrost in the refrigerator overnight before use.
More Dip Recipes
- 20 Best Dip Recipes
- 7 Layer Dip
- Black Bean Salsa
- Guacamole
- Pico de Gallo Salsa
- Queso Mexican Cheese Dip
Tried this recipe?
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S'mores Bars
S'mores Bars are a delicious twist on the classic campfire dessert. With delicious layers of graham crackers, chocolate, and marshmallows, these bars are chewy, gooey, and nostalgic.
This layered dessert is a lot easier to make than it looks. Spend 25 minutes of hands on prep for 16 delicious s'mores bars. Plus, no campfire required! Serve for any occasion - whether you are hosting a summer party, looking for a movie snack, or simply craving something sweet.
Why You'll Love these S'mores Bars
- Classic s'mores flavor in bar form. S'mores are an iconic American dessert made with 3 classic ingredients - a gooey roasted marshmallow sandwiched in between 2 graham crackers with rich chocolate. These bars have all the same flavors but in a convenient bar form!
- Easy to customize. Want to play around with some different ingredients and customize these s'mores bars? You can easily do so by topping these bars toasted coconut, nuts, or caramel. See our Recipe Variations below for more ideas.
- Everyone loves them. It is so much fun (and pretty easy!) to make these chocolate marshmallow bars - especially as a fun family activity that the kids can help with. Enjoy them in the summer months during camping season or all year round.
Ingredient Notes
To make these delicious S'mores Bars, you will need the following ingredients (full measurements in recipe card below):
Graham cracker base
- Graham cracker crumbs - You can also make this recipe gluten-free by using gluten-free Graham crackers for the crust.
- butter - use unsalted butter if you can. Otherwise, you can use salted butter, but the resulting s'mores bars will be a little saltier than normal.
- white sugar - you can substitute this with coconut sugar or your favorite granulated sugar alternative like Swerve or stevia.
Chocolate ganache
- semi-sweet chocolate - you can substitute with other chocolates such as milk, white, or dark chocolate. Note that milk and white chocolate add a lot of sweetness, so it will make the cookies sweeter.
- heavy cream - I don't recommend substituting this with half and half or whole milk. The ganache won't set the same and could cause the bars to be runnier than you'd like.
Marshmallow topping
- mini marshmallows - you can use full-size marshmallows if you need to, but try to cut them in quarters to help them melt evenly.
- milk chocolate (optional) - feel free to add extra milk chocolate (such as broken pieces of chocolate from Hershey's chocolate bars) or milk chocolate chips on top.
- graham cracker (optional) - you can also add a crushed cracker on top.
You will also need measuring cups and spoons, mixing bowls, and an 8-inch square pan or 9-inch square pan.
How to Make the Best S'mores Bars
First, make the graham cracker base.
- Prep. Preheat the oven to 350°F. Prepare an 8-inch square pan or a 9-inch square pan with two sheets of parchment paper, leaving an overhang on each side for easy lifting.
- Combine ingredients. In a medium mixing bowl, add graham cracker crumbs and melted butter. Mix well with a fork until well combined.
- Transfer. Transfer the mixture into the prepared pan. Use a flat bottomed measuring cup and press into the pan to create a packed, even layer.
- Bake. Place into a oven to bake for 14 minutes. Remove from the oven and allow to cool to just barely warm.
Next, make the chocolate ganache layer.
- Make ganache. In a medium mixing bowl, add the chopped chocolate and heavy cream. Place the bowl into the microwave and microwave in 30 second intervals, stirring in between, until fully melted and smooth.
- Add layer to bars. Immediately pour the chocolate over the slightly cooled down graham cracker base.
- Chill. Place into the fridge for 1-2 hours to set.
Finally, add the marshmallow topping.
- Add toppings. When the chocolate ganache is mostly set (slightly soft is okay), remove from the fridge and add the marshmallows on top. If using, add the milk chocolate pieces, graham cracker pieces, and milk chocolate chips on top.
- Bake. Place into a 400°F preheated oven and bake for 10 minutes, until marshmallows are toasty. Remove from the oven and allow the bars to fully cool to room temperature (about 1 hour) before slicing with a warm knife.
Recipe Variations
- Customize the toppings. We like to add extra chocolate and crackers on top of the marshmallow layer. Feel free to substitute with your favorite toppings such as toasted coconut, nuts, dried fruit, or m&m's.
- Add caramel and nuts. Drizzle caramel sauce over your finished S'mores Bars (try our Salted Caramel Sauce!) and sprinkle with chopped pecans or walnuts. Perfect for fall!
- Add peanut butter. Add a layer of peanut butter in between the graham cracker crust and the chocolate ganache layer. Top with chopped peanuts for extra crunch, if desired.
- Give it a Nutella twist. Switch out the chocolate ganache later with a layer of Nutella instead.
How to Serve
Serve these S'mores Bars as a dessert on it's own or paired with other treats or drinks as part of a dessert spread such as:
- Vanilla Ice Cream
- White Hot Chocolate
- Oreo Truffles (Cookie Balls)
- Strawberry Milk Tea
- Funnel Cake
- Iced Latte
Recipe Tips and Tricks
- Line the baking pan. To make it easier to remove the bars, line your baking pan with 2 pieces of parchment paper, leaving an overhang on two sides to use an handles to lift.
- Press the crust firmly. When preparing the graham cracker crust, use the back of a measuring cup or any hard, flat surface to press it down evenly and firmly into the bottom of the pan. This will form a packed crust that will be a stable base for the other 2 layers.
- Use a warm knife to slice. For the best clean cuts, dip your knife into hot water to warm it up, then wipe it dry, and cut the bars. Repeat for each cut. This will create bars with smooth edges.
- Toast the marshmallows. Once baked, the marshmallows should be nice and toasty. For an even more toasty effect, you can place the pan under the broiler for one minute until golden brown. Keep a close eye on them because they can burn quickly. You can also use a kitchen torch to toast the topping.
Storing and Freezing Instructions
How to Store
Allow the S'mores Bars to cool completely to room temperature. Then, transfer to an airtight container and store at room temperature for up to 2 days or up to 7 days in the fridge.
How to Freeze
Allow the bars to cool to room temperature, then slice into individual portions and place on a parchment lined baking sheet. Freeze for 1-2 hours until hard. Then, wrap each piece tightly in plastic cling wrap and then place in an airtight container or freezer bag. Freeze for up to 3 months. You can also freeze the entire dessert without slicing. Wrap tightly in plastic cling wrap and double wrap in aluminum foil. Place in the fridge overnight to thaw before serving.
More Bar Recipes
- Oreo Brownies
- Chocolate Chip Cookie Bars
- M&M Cookie Bars
- Sugar Cookie Bars
- Pecan Pie Bars
- Flourless Banana Brownies
Tried this recipe?
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Fried Zucchini
Fried Zucchini are flavorful, savory, and delicious. Soft and tender zucchini fries are coated in a golden crispy breadcrumb exterior in every mouthwatering bite. This recipe is one of my favorite ways to use up that summer zucchini from the garden or farmer's market.
This fried squash makes the best summer appetizer, game day snack, or summer cookout bite. Fried zucchini is so easy to make using just a handful of ingredients in under 30 minutes. Plus, you can get the whole family involved in coating the zucchini while you get busy at the stove frying them in batches. The kids will love dunking this summer veggie in flour, egg and breadcrumbs. So much fun!
Why You'll Love this Fried Zucchini
- Quick and easy appetizer. You can make 4 servings of fried zucchini in just 25 minutes - and maybe even less if you have some helpers in the kitchen. Just slice up the zucchini into fries or rounds, coat them in flour, eggs, and seasoned breadcrumbs, then fry them to golden perfection. It's a great last minute appy to make this summer.
- Crunchy outside creamy inside. These delicious zucchini bites are soft and tender inside, while crisp and golden outside giving a satisfying crunch to every bite. Truly the best combination of textures!
- They are freezer-friendly. You can make this fried zucchini months ahead and store in the freezer for another day. Plus, you can reheat them directly from frozen. Meal prepping freezer-friendly meals to have on hand on busy days is so convenient!
Ingredient Notes
To make this delicious Fried Zucchini, you will need the following ingredients (full measurements in recipe card below):
- zucchini - choose a zucchini that doesn't have any soft spots. It should be firm when squeezed, dark green on the outside, and 6-8 inches long for the best results.
- breadcrumbs - use store-bought breadcrumbs or make your own by crushing up some toast or dried bread. You can also use panko breadcrumbs for a different texture.
- Parmesan cheese - you can also substitute with asiago cheese.
- seasoning - we season the breadcrumb mixture with garlic powder and Italian seasoning. You can play around with different seasoning blends to change up the flavor.
- flour - or substitute with cornstarch.
- eggs
- vegetable oil - for frying the zucchini.
Dipping Sauce
You can serve fried zucchini plain or pair them with some dipping sauce. Some of our favorite dips are:
- Marinara Sauce
- Ranch Dip
- Caramelized Onion Dip
- Pizza Dip
- Ketchup
- Mayonnaise
You will also need measuring cups and spoons, shallow bowls, and a skillet or frying pan.
How to Make the Best Fried Zucchini
- Prep zucchini. Cut off the ends of the zucchini. Slice the zucchini into approximately ½-inch wide x 3-inch long pieces, or slice into rounds.
- Make breadcrumb mixture. In a mixing bowl, combine the breadcrumbs, Parmesan, garlic powder, and Italian seasoning. Mix well and transfer onto a shallow plate.
- Coat the zucchini. Place the flour into another shallow plate, and the beaten eggs into another clean shallow plate. Dip each zucchini stick into the flour to evenly coat it on all sides. Then, dip into the egg to evenly coat, and then coat it in the breadcrumb mixture. (The flour will stick to the zucchini, the egg sticks to the flour, and the breadcrumbs sticks to the egg). Shake off any excess breadcrumbs. Arrange the breaded zucchini on a large baking sheet lined with parchment paper.
- Fry. Add oil to a large skillet or frying pan until it is at least ½-inch deep. Heat over medium-high heat the hot oil is sizzling. Fry the zucchini sticks in batches until golden brown, about 3 minutes. Transfer the fried zucchini onto a paper towel-lined plate to drain excess oil.
- Serve. Serve with marinara sauce or your favorite dipping sauce, if desired.
Recipe Variations
- Make it spicy. Add some heat to the fried zucchini by adding a pinch of cayenne pepper or chili flakes to the breadcrumb mixture. Serve with a side of ranch, sour cream, or Greek yogurt for balance.
- Change the seasoning. You can give this fried zucchini a completely different flavor by playing around with the seasoning in the breadcrumb mixture. For example, season with cumin and paprika for a Mexican twist, or curry powder and turmeric for an Indian flavor.
- Make them Mediterranean. For a Mediterranean flair, season the breadcrumbs with za'atar instead, and serve with Tahini Sauce or Tzatziki Sauce.
- Use any squash. You can easily use this recipe with other types squash such as yellow squash.
How to Serve
Serve Fried Zucchini on their own as an appetizer or snack with a side of marinara sauce or ranch for dipping. You can also serve them as a side dish at dinner. Some of our favorite meals to pair this with are:
- Black Bean Burgers
- Creamy Salmon Pasta
- Southwest Quiona Salad
- Chicken Meatballs
- Garlic Butter Steak Bites
- Caprese Sandwich
Recipe Tips and Tricks
- Slice evenly. To ensure that the zucchini fries evenly, it's important to cut them into similar sizes. Try to cut them into even pieces that are roughly the same thickness, about ½-inch wide x 3-inch long, or rounds that are ½ inch thick.
- Serve immediately. Fried zucchini is best served immediately, while they are still hot and crispy. Serve them as a snack or side dish with your favorite dipping sauce. We love it with our easy homemade marinara sauce.
- Bake them. You can easily make these zucchini fries in the oven. Arrange the coated zucchini sticks on a large baking sheet lined with parchment paper. Bake in a 400F preheated oven until golden brown and crispy, about 25 minutes, flipping halfway through to achieve even texture on all sides.
- Air fry them. Spray the coated zucchini bites with cooking spray and transfer to the air fryer in an even layer (you may have to cook in batches depending n the the size of your air fryer). Air fry at 400˚F for 10-12 minutes until crisp and golden.
Storing and Freezing Instructions
How to Store
Line an airtight container with paper towels. Once the fried zucchini cools to room temperature, place them in the lined container. Store in the refrigerator for up to 4 days.
How to Reheat
You can reheat fried zucchini bites in the oven, toaster oven, or air fryer. Preheat the oven to 400F and arrange the zucchini in a single layer. Heat for 5-10 minutes or until warmed through.
How to Freeze
Place the fried zucchini in a single layer on a baking sheet in a single layer and place in the freezer for 1-2 hours until hard. Then transfer to a freezer bag or airtight container. and store for up to 3 months. Reheat directly from frozen in a 400F preheated oven for about 10 minutes until warm and crispy.
More Zucchini Recipes
- Cheesy Baked Zucchini with Marinara
- Zucchini Lasagna
- Zucchini Fritters
- Air Fryer Zucchini Chips
- Zucchini Bites
- Zucchini Bread
Tried this recipe?
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Zucchini Lasagna
Zucchini Lasagna is a keto-friendly, vegetarian and gluten-free version of traditional lasagna that still serves up the same delicious taste! Each bite is loaded with creamy ricotta, stretchy melty mozzarella, tangy marinara sauce, and tender zucchini.
This gluten-free lasagna is a great way to use up a summer zucchini harvest or take advantage of the squash while it's in season! Like traditional lasagna, it takes a little over an hour to get zucchini lasagna ready for the dinner table, but the time spent is well worth it! Served hot with breadsticks and a side salad, it's the perfect entree for an Italian-themed dinner.
Why You'll Love this Zucchini Lasagna
- Vegetarian-friendly main course. Zucchini lasagna, unlike traditional lasagna, is made without meat, so you can serve it on meatless meal nights or if you have dinner guests that can eat eggs and cheese but not meat.
- Great low-carb alternative to lasagna. This keto-friendly approach to lasagna replaces the traditional sheets of lasagna noodles with slices of zucchini, which become soft and tender when cooked in the marinara sauce with cheese. If you like zoodle dishes, you'll love this zucchini lasagna.
- Great for all occasions! Having a potluck at work? Making a no-fuss weeknight dinner? Having friends over for a special occasion? This zucchini casserole is a winner, no matter the situation.
Ingredient Notes
To make this delicious Zucchini Lasagna, you will need the following ingredients (full measurements in recipe card below):
- zucchini - choose a zucchini that doesn't have any soft spots. It should be firm when squeezed, dark green on the outside, and 6-8 inches long for the best results!
- olive oil - avocado oil is a good substitute for olive oil, or you can use any neutral oil with a high smoke point.
- marinara sauce - use your favorite brand or try your own homemade marinara sauce. You can also use pizza sauce or regular tomato sauce if necessary.
- mozzarella - if you don't have mozzarella on hand, swap it out with provolone cheese, burrata, or a mild gouda instead.
- parsley - you can trade the parsley for nearly any soft herb, like basil or tarragon, but the herb you choose will affect the flavor of the dish.
- ricotta - if you don't have ricotta on hand, you can use mascarpone, feta, goat cheese, or even cottage cheese in its place.
- Parmesan cheese - pecorino romano or asiago will work in a pinch.
- egg - the egg helps bind the ricotta mixture together, but you can substitute it for 2-3 tablespoons of plain yogurt or use a flax egg instead.
- salt and pepper
You will also need measuring cups and spoons, large half sheet baking pan, mixing bowl, and 9x13-inch casserole pan. I also recommend a mandoline slicer for slicing the zucchini easily.
How to Make the Best Zucchini Lasagna
First, cook the zucchini.
- Slice. Slice the zucchini lengthwise into thin slices, about ⅛ inch to ¼ inch thick. (I recommend using a mandoline slicer to make it easier). Set aside.
- Dry. Use a paper towel to pat dry each zucchini slice to remove excess moisture.
- Season. Place the slices on a large baking sheet lined with parchment paper lined baking sheet and season with olive oil, salt, and pepper.
- Bake. Bake in a 375F preheated oven for 15 minutes (This allows the zucchini slices to sweat out more moisture).
- Dry. Use a paper towel to pat dry the zucchini slices again to remove more moisture.
Next, prepare the cheese mixture.
While the zucchini slices are baking, combine ricotta, mozzarella, parmesan cheese, parsley, and egg in a mixing bowl. Stir together until evenly combined and set aside.
How to assemble zucchini lasagna.
- Sauce: In a 9x13-inch casserole pan, evenly spread 1 cup marinara sauce on the bottom.
- Zucchini: Place a thin layer of zucchini slices evenly over the sauce. You can overlap the slices or place them evenly apart.
- Cheese: Spread ½ of the cheese mixture over the zucchini slices.
- Sauce: Spread 1 cup marinara sauce evenly over cheese mixture
- Zucchini: Add another layer of zucchini slices.
- Cheese: Spread remaining half of cheese mixture on top.
- Sauce: Spread 1 cup of marinara sauce on top.
- Zucchini: Add remaning zucchini slices.
- Mozzarella: Top with a cup of mozzarella cheese.
Finally, bake the lasagna.
- Bake. Bake the lasagna uncovered at 375 F until the melted cheese turns golden brown and bubbly, about 40-45 minutes. Optionally, turn on broiler on HI and broil for 3-4 minutes at the end to get a crispy and brown cheesy crust.
- Rest. Let the lasagna rest for 15 minutes before slicing.
- Serve. Sprinkle with fresh parsley, slice, and serve.
Recipe Variations
- Add ground meat. You can make a traditional lasagna (just without the lasagna noodles) by using a layer of meat sauce instead of simple marinara sauce. Follow our instructions in our Meat Lasagna to make that meat layer.
- Add veggies. You can bulk up this lasagna by adding in a layer of veggies. Some of my favorites are sautéed mushrooms and spinach, or roasted eggplant and bell peppers.
- Roll it up. Instead of layering like a traditional lasagna, roll up the cheese mixture in slices of zucchini. See instructions on how to roll up in our Lasagna Roll Ups recipe.
- Give it a Mexican flair. Add a Mexican twist by adding some heat to your marinara sauce such as diced jalapeños or cayenne powder, along with a layer of black beans and corn. Top it all off with shredded Monterey Jack or cheddar cheese instead of mozzarella.
- Make a white chicken zucchini lasagna. Switch out the layers with layers of shredded chicken and creamy alfredo sauce. See our White Chicken Lasagna for instructions on how to make these layers.
- Make it vegan. Replace the cheese with vegan alternatives like cashew-based ricotta and nutritional yeast.
How to Serve
This Zucchini Lasagna is delicious served on its own, or paired with some of my favorite sides including:
- Garlic Breadsticks
- Arugula Salad
- Oven Baked Chicken Breast
- Antipasto Skewers
- Caprese Salad
- Baked Potato Wedges
Recipe Tips and Tricks
- Salt the zucchini. If you're using a juicy or more mature zucchini and you're worried about the lasagna becoming watery, here's an easy tip: just salt the zucchini after slicing it! Give it a few minutes to release excess water, and then pat it dry like normal.
- Cut uniform slices. The key to a perfect zucchini lasagna is getting the slices thin and all the same size - as exact as possible. A mandoline slicer is a great tool for making the zucchini slices uniform, but if you don't have one, just use a very sharp knife and take your time.
- Use the right baking dish. The size of the pan matters! This recipe calls for a 9x13-inch casserole dish. If you don't have one and need to use something closer to a 9x9-inch square baking pan, you'll need to lower the oven temperature and increase the cooking time to make sure the layers are completely cooked!
Storing and Freezing Instructions
How to Store
Transfer cooled zucchini lasagna into an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat in the microwave for 60-90 seconds or in the oven at 375℉ for 15-20 minutes until warm.
How to Freeze
Assemble the lasagna in a freezer-friendly container (like a disposable aluminum baking pan) wrapped tightly with plastic cling wrap and aluminum foil; or transfer leftovers to an airtight container before freezing for up to 3 months. Reheat straight from frozen at 375℉ for 35-40 minutes, checking to make sure the center of the lasagna is heated through.
More Zucchini Recipes
- Baked Zucchini Fries
- Zucchini Fritters
- Cheesy Baked Zucchini with Marinara
- Zucchini Bites
- Chocolate Chip Zucchini Muffins
- Chocolate Zucchini Cake
Tried this recipe?
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Arugula Salad
This Arugula Salad with Parmesan cheese and a simple homemade lemon dressing is healthy, fresh, and delicious. This versatile salad is easy to customize and goes well with almost any dinner entree.
The best part? It takes just 5 minutes to toss together this arugula salad and serve as a great quick bite or side salad. It's the easiest dish you'll make all year, and it might be the most rewarding! You'll want to make this arugula salad again and again because the flavor is just that good.
Why You'll Love this Arugula Salad Recipe
- Simple ingredients. Made of just four ingredients (plus salt and pepper), this arugula salad couldn't be any more effortless. With a dressing of just lemon juice and olive oil, plus plenty of parmesan cheese shavings, this arugula salad is deliciously uncomplicated. It's the right amount of tangy-meets-salty for a well-balanced bite.
- Fresh, summery flavor. Bright citrus, salty cheese, and peppery, fresh baby arugula make this salad one you'll crave all summer long. It's the perfect time to use in-season lemons and arugula!
- Goes with everything. Because this salad is so simple, it goes with practically everything. Serve it with grilled chicken and veggies, toss it on top of a wood-fired pizza, eat it alongside a sandwich, or serve it as a side with a casserole or stew - the options are endless with this versatile arugula salad.
Ingredient Notes
To make this quick and easy Arugula Salad, you will need the following ingredients (full measurements in recipe card below):
- baby arugula - you can use full-grown arugula too, but you should chop it up a little to make it more bite-sized.
- Parmesan cheese - Asiago cheese or an aged white cheddar are good substitutes for this shaved parmesan cheese because they will produce a similar taste and texture. But you can play around with any cheese you like. Feta is delicious here too.
- lemon juice - freshly squeezed lemon juice is best, but you can also use lemon juice from concentrate, white wine vinegar, or balsamic vinegar in its place.
- olive oil - I recommend a high-quality extra virgin olive oil for this recipe.
- salt and pepper
You will also need measuring cups and spoons, small mixing bowl, and serving dish.
How to Make the Best Arugula Salad
- Make dressing. In a small mixing bowl, combine lemon juice, olive oil, salt and pepper. Stir well to mix.
- Toss. In a large serving bowl, add arugula and the dressing. Toss well to combine.
- Add cheese. Sprinkle with shaved Parmesan cheese on top and serve immediately.
Recipe Variations
- Add protein. Want to make this side salad a main? Just add protein! Cooked chicken, steak, salmon, shrimp, or tofu would make great additions to make this salad a one-bowl meal for lunch or dinner.
- Add in some veggies. Feel free to customize this salad with whatever veggies that you want. Some of my favorite options are cherry tomatoes, cucumbers, and bell peppers.
- Add fruit. Add some brightness to your arugula salad by adding segments of juicy fruits such as peaches, berries, or oranges.
- Add crunch. Add some crunchy elements like toasted pepitas (pumpkin seeds) or pecans.
- Add quinoa. Bulk up this salad with extra protein and make it more filling by adding in cooked quinoa.
- Give it a spicy kick. If you love a bit of heat, kick up the spice level by adding a sprinkle of crushed red pepper flakes.
How to Serve
This Arugula Salad is delicious served on its own for a light lunch with a simple side, or served as a side dish paired with an entree. Some of our favorites to serve with it are:
- Chicken Enchilada Casserole
- Mediterranean Flatbread
- Cauliflower Mac and Cheese
- Pecan Crusted Chicken
- Tagliatelle Pasta
- Caprese Sandwich
- Garlic Butter Steak Bites
- Baked Gnocchi
Recipe Tips and Tricks
- Assemble right before serving. Nobody likes a soggy salad! For the freshest, crispest salad, dress the greens right before you're ready to eat it, or no more than 30-45 minutes before serving.
- Give your greens an ice bath. Arugula going a little soft? As long as it's not fully wilting, you can freshen the arugula up and make it crisp again by giving it a quick soak in some ice water for a few minutes. Just be sure to pat the leaves dry or give it a quick spin in a salad spinner afterward to get rid of the extra water.
Storing Instructions
How to Store
Place leftover salad in an airtight container or large Ziploc bag and refrigerate for up to 3 days. It is best to store the dressing and greens separately to last longer.
It's not recommended to freeze arugula salad as greens typically don't fare well when frozen and thawed. The texture will change and the arugula will become limp and mushy.
More Salad Recipes
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Peaches and Cream
Peaches and Cream is an old-fashioned, no bake dessert that is juicy, fruity, and creamy. Made with layers of tender, stewed peaches and homemade whipped cream, this peach dessert is delightfully simple to make - and a total crowd favorite!
Ideal for the hot and humid summer months, peaches and cream is the perfect warm weather dessert when peaches are in season. It comes together quickly, doesn't require any complicated equipment or techniques. All you need is to follow a few simple steps and use a handful of ingredients.
Why You'll Love this Peaches and Cream Recipe
- Incredibly simple yet delicious. Peaches and cream is an old-fashioned dessert that people have been enjoying for centuries, particularly because it's easy to make and delivers big flavor without a lot of effort. Less than ten ingredients and a few minutes and you have a rich, decadent dessert!
- Made with fresh seasonal fruit. This is a great way to use peaches while they're in season. Whether you grow them yourself or they're on sale at your local supermarket, you won't regret using peaches in this delicious peaches and cream recipe.
- Ready in under 30 minutes. Peaches and cream is ready in 25 minutes or less, and it will certainly fly by while you stew the peaches and whip the cream. You can work on it while dinner cooks for an even more efficient dessert!
Ingredient Notes
To make this delicious Peaches and Cream, you will need the following ingredients (full measurements in recipe card below):
- butter - unsalted butter gives you the most control over the flavor and contains less water than salted butter, but you can use whatever you have on hand.
- peaches - ripe yellow peaches work best for this recipe - unripe peaches will be harder and more bitter than you want in this sweet peach dessert. You can also use canned peaches if necessary, but you'll want to skip the sugar and remove as much liquid from them as possible.
- vanilla extract - you can also use an equal measure of vanilla bean paste in place of the vanilla extract.
- brown sugar - use your favorite brand or a granulated brown sugar alternative.
- cinnamon - if you find yourself without cinnamon, nutmeg will deliver a similar flavor in a pinch.
- salt - if you use salted butter in this recipe, reduce or omit the additional salt here.
- heavy cream - you can also use half and half, though it may not whip as smoothly.
- confectioners' sugar - or use a powdered sugar alternative. The taste will change depending on what you choose.
You will also need measuring cups and spoons, a cooking pot, and a stand mixer (or hand mixer and mixing bowl).
How to Make the Best Peaches and Cream
- Cook peaches. In a medium pot, add butter, peaches, vanilla extract, brown sugar, cinnamon, and salt, and heat over medium heat. Stir well and cook for 5 minutes until it becomes a bit saucy. The peaches should stay in whole slices (shouldn't break apart). Set aside and let cool for 10 minutes at room temperature. If you prefer to serve this cold, refrigerate the peaches for 30 minutes instead.
- Make whipped cream. In the bowl of a stand mixer, add half of the heavy cream and the confectioners' sugar. Use the stand mixer to whip until stiff peaks form, about 3-4 minutes (You can also whip this using a hand mixer and a large mixing bowl). Set aside.
- Serve. To serve, spoon the peaches with sauce into a serving bowl, or divide into 4 small serving cups. Top with the remaining half cup of heavy cream and the whipped cream. Top with a pinch of cinnamon. Refrigerate until ready to serve or serve immediately.
Recipe Variations
- Grill the peaches. Instead of stewing the peaches over the stove, you can grill them instead. Brush the pecan slices with a little honey or maple syrup and grill them until slightly caramelized. Serve with the heavy cream and whipped cream on top.
- Add nuts. For a crunch and added flavor, add in some chopped nuts such as pecans, walnuts, or almonds.
- Add in a cake or cookie layer. Add in a layer of cubed pound cake, coarsely chopped shortbread cookies, or granola for an extra crunch.
- Turn it into a smoothie. A great way to use leftovers is to whip it up with some Greek yogurt. Add in extra fruit, if desired.
- Serve with breakfast. Top these peaches and whipped cream over Pancakes, French Toast, or waffles to bring an added touch of sweetness to your breakfast.
How to Serve
Peaches and Cream are delicious served on their own with a spoon, or paired with some of complimentary desserts and drinks including:
- Vanilla Ice Cream
- Classic Shortbread Cookies
- Peach Iced Tea
- Madeleines
- Lemon Loaf with Lemon Glaze
- Chai Tea Latte
- Strawberry Muffins
Recipe Tips and Tricks
- Use high-quality ingredients. Because this recipe is so simple, the quality of the ingredients can make or break the final product! Taking time to source the best ingredients you can find makes a huge difference.
- Make sure the peaches are ripe. Picking the ripest peaches is a big deal in a recipe like this where peaches are the star of the show. Select peaches that are golden-orange in color without any hints of green anywhere. They should be slightly soft and give a little when you gently squeeze them.
- Don't over-whip the cream. Keep a close eye on the heavy cream while it whips -you want it to have just formed stiff peaks. If you let it go too long, it will start to separate and form butter, which would be delicious but not useful for this peaches and cream recipe.
Storing and Freezing Instructions
How to Store and Reheat
Store the cooked peaches and the whipped cream in separate, airtight containers in the refrigerator for up to five days. Serve cold or reheat the peaches on the stovetop in a pan over medium-low heat until warmed to the desired temperature.
How to Freeze
You can also freeze the peaches and whipped cream in separate containers. Make sure the containers are freezer-friendly and remove as much air as possible before storing in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving cold or reheating the peaches according to the instructions above.
More Summer Dessert Recipes
- 40 Best Summer Desserts
- Easy Peach Cobbler
- Cherry Cheesecake
- Fresh Strawberry Pie
- Peach Sorbet
- Lemon Meringue Pie
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Baked Zucchini Fries
Baked Zucchini Fries are healthy, flavorful, and delicious. This baked summer vegetable is crispy on the outside while soft and creamy on the inside. They are so good that the kids might even start asking for vegetables after trying these veggie fries!
Zucchini fries are one of my favorite ways to use up this summer squash from our garden. This recipe is a go-to because it's quick and easy to make, and satisfies a variety of dietary needs - it's gluten-free, vegetarian, and low-carb. Serve these baked veggies as a nutritious appetizer or snack, or as a side dish with dinner on busy weeknights.
Why You'll Love these Baked Zucchini Fries
- The best flavor and texture. These baked zucchini fries are coated in a delicious parmesan mixture that is well seasoned, making these veggies so flavorful and also helps to create their texture. They are crispy and golden on the outside, while tender and soft inside.
- Easy to make. Fast food at home is always the best kind, especially when it's healthy! This is an easy recipe to throw together and requires simple prep. Just slice the zucchini, coat it, and bake.
- Healthy and nutritious. These zucchini fries are healthy because they are made of a vegetable that is packed with vitamins and minerals - and are baked instead of deep-fried. They are still crisp on the outside, but not greasy! You can enjoy them guilt-free with less oil and fewer calories.
- The best way to enjoy summer zucchini. After you try baked zucchini fries, you might never eat zucchini any other way. They are a great way to introduce more veggies into your family's diet.
Ingredient Notes
To make these easy Baked Zucchini Fries, you will need the following ingredients (full measurements in recipe card below):
- zucchini - choose a zucchini that doesn't have any soft spots. It should be firm when squeezed, dark green on the outside, and 6-8 inches long for the best results.
- Parmesan cheese - you can also substitute with asiago cheese.
- seasoning - we season the parmesan mixture with garlic powder and Italian seasoning. You can play around with different seasoning blends to change up the flavor.
- cornstarch - or use all-purpose flour (use gluten-free flour to keep the recipe gluten-free if desired).
- eggs
- salt flakes - this is optional, for serving
Dipping Sauce
You can serve these zucchini fries as is or complement them with dipping sauce. Some of our favorite options are:
- Marinara Sauce
- Ranch Dip
- Pizza Dip
- Queso Cheese Dip
- Ketchup
- Mayonnaise
You will also need measuring cups and spoons, shallow bowls, and a half sheet baking pan.
How to Make the Best Baked Zucchini Fries
- Prep zucchini. Cut off the ends of the zucchini. Slice the zucchini into approximately ½-inch wide x 3-inch long pieces.
- Prepare parmesan mixture. In a shallow plate, combine Parmesan, garlic powder, and Italian seasoning. Mix well to combine.
- Prepare remaining coating. Place the cornstarch into another shallow plate, and the beaten eggs into another clean shallow plate.
- Coat zucchini. Dip each zucchini stick into the cornstarch and evenly coat it on all sides. Then, dip into the egg to evenly coat, and then coat it in the Parmesan mixture. (The cornstarch will stick to the zucchini, the egg sticks to the cornstarch, and the Parmesan sticks to the egg). Shake off any excess Parmesan.
- Bake. Arrange the zucchini sticks on a large baking sheet lined with parchment paper. Bake in a 400F preheated oven until golden brown and crispy, about 25 minutes, flipping halfway through to achieve even texture on all sides.
- Serve. Sprinkle with salt flakes (if using) and serve with your favorite dipping sauce such as ketchup or mayonnaise, if desired.
Recipe Variations
- Spice it up. Add some heat to your zucchini fries by adding a pinch of cayenne pepper or chili flakes before baking. Serve with a side of cool sour cream or Greek yogurt for balance.
- Make it crispier. Stir in some panko breadcrumbs into the parmesan mixture to give the zucchini fries an extra crispy coating.
- Give it a citrus flavor. Add some freshness by grating lemon zest or lime zest into the parmesan coating mixture.
- Add a balsamic glaze. Once the baked zucchini fries are done baking, add a drizzle of balsamic glaze.
How to Serve
Baked Zucchini Fries are delicious served on their own as an appetizer or snack with a side of marinara sauce or ranch for dipping. You can also serve them as a side dish with some of our favorite dinner entrees including:
- Salmon Burgers
- Beet Salad
- Air Fryer Chicken Tenders
- Ribeye Steak
- Salmon Bites
- Stuffed Chicken Breasts
Recipe Tips and Tricks
- Slice evenly. To ensure that the zucchini fries evenly, it's important to cut them into similar sizes. Try to cut them into even pieces that are roughly the same thickness, about ½-inch wide x 3-inch long.
- Line the baking sheet. To prevent the baked zucchini fries from sticking to the baking sheet, line it with parchment paper or a silicone baking mat. This also makes cleanup so easy.
- Use an oven thermometer. Not all ovens will heat to the actual temperature shown on the display. To make sure, use an oven thermometer to check the actual temperature of your oven and adjust if necessary.
- Serve immediately. Zucchini fries are best served immediately, while they are still hot and crispy. Serve them as a snack or side dish with your favorite dipping sauce. We love it with our easy homemade marinara sauce.
Storing and Freezing Instructions
How to Store
Allow the zucchini fries to cool to room temperature before placing them in an airtight container lined with paper towels. Store in the fridge for up to 4 days.
How to Reheat
You can reheat baked zucchini fries in the oven, toaster oven, or air fryer. Preheat the oven to 400F and ensure that the beans have plenty of space around them. Heat for 5 minutes or until warmed through.
How to Freeze
Place the zucchini fries in a single layer on a baking sheet in a single layer and place in the freezer for 1-2 hours until hard. Then transfer to a freezer bag or airtight container. and store for up to 3 months. Reheat directly from frozen in a 400F preheated oven for about 10 minutes until warm and crispy.
More Zucchini Recipes
- Cheesy Baked Zucchini with Marinara
- Zucchini Lasagna
- Zucchini Fritters
- Air Fryer Zucchini Chips
- Zucchini Bites
- Zucchini Bread
Tried this recipe?
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Chicken Enchilada Casserole
Chicken Enchiladas jus got better. This Chicken Enchilada Casserole is cheesy, saucy, and packed with layers of enchilada classics like chicken and beans, tortillas, and cheese. This comforting dinner is perfect for when you're craving Mexican food but burnt out on tacos.
This Mexican casserole comes together quickly with just 20 minutes of prep and is mouth-wateringly good. Serve it warm with your favorite toppings like avocados, sour cream, guacamole, and pico de gallo. This enchilada casserole will quickly become a family favorite!
Why You'll Love this Chicken Enchilada Casserole
- Cheesy, classic enchilada flavor. This chicken enchilada casserole has all the best parts of an enchilada but turned into an easy-to-make, cheesy casserole that's bursting with flavor in every bite and topped with classic enchilada toppings.
- Ready in under an hour. From start to finish, this Mexican chicken casserole takes less than an hour to prepare and bake. In fact, it only takes 20 minutes of active preparation to assemble the casserole before it goes into the oven.
- Easy family dinner. This chicken casserole is cheesy, comforting, and delicious. A favorite amongst kids and adult alike, making it the perfect family dinner! Plus, it is easy to prep ahead of time and then just pop into the oven for 30 minutes for a fresh and bubbly family dinner on busy weeknights.
- Freezer-friendly. Chicken enchilada casserole is a favorite among hardcore meal preppers because it's so easy to freeze (both uncooked and cooked) and reheat! Made ahead of time or saved for later, this casserole might come in handy when you're low on energy.
Ingredient Notes
To make this delicious and comforting Chicken Enchilada Casserole, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - you can also use olive oil or vegetable oil if you don't have avocado oil on hand.
- onion - yellow or white onions work best, but you can use whatever type you have available.
- garlic - try to use fresh garlic if you can. Pre-minced jarred garlic will also work if you need to save a little time and effort.
- red enchilada sauce - homemade enchilada sauce or store-bought will work just fine. You can also try canned tomato sauce if you don't have enchilada sauce, but you may need to spice it up a bit with seasoning.
- black beans - you can also use pinto beans, kidney beans, or red beans.
- corn - we used frozen corn but you can also use fresh or canned corn. Make sure to rinse and drain the corn if using canned.
- cooked chicken breast - using pre-cooked chicken gives you a head start and makes prepping this chicken enchilada casserole a breeze. Rotisserie chicken is another good option - really, any kind of pre-cooked chicken breast will work here. See our three ways to make shredded chicken.
- tortillas - if you're not a fan of corn tortillas, use flour tortillas of a similar size.
- cheese - use mozzarella cheese or swap with Monterey jack, queso fresco, or provolone cheese for a medly of cheesy goodness.
Toppings
Use your favorite toppings or leave them out completely. We like topping this casserole with some freshness such as:
- cilantro - you can substitute parsley or another soft herb for the cilantro or just omit it entirely.
- avocado - you can also use guacamole to top your chicken if you have some lying around.
- sour cream - you can swap this with Greek yogurt if you don't have sour cream stocked.
- lime wedges - if you don't have lime, try lemon wedges or lime juice concentrate to add a little acidic zing to the chicken enchilada casserole.
You will also need measuring cups and spoons, a skillet, and a 9x13-inch casserole dish.
How to Make the Best Chicken Enchilada Casserole
First, make the chicken enchilada filling.
- Sauté aromatics. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until tender, about 2 minutes.
- Add remaining ingredients. Add 2 cups of enchilada sauce, beans, corn, and chicken. Mix well until evenly combined. Set aside.
Assemble the chicken enchilada casserole.
Assemble the casserole into the following layers:
- Enchilada sauce. Spread ½ cup enchilada sauce evenly on the bottom of a 9x13-inch casserole pan.
- Tortillas. Top with 6 tortillas. Slightly overlap the tortillas to cover the entire pan.
- Chicken mixture. Spread half of the chicken mixture over the tortilla layer.
- Cheese. Top with 1 cup of cheese.
- Tortillas. Repeat with another layer of 6 tortillas.
- Chicken mixture. Top with the remaining half of the chicken mixture.
- Enchilada sauce. Top with the remaining ½ cup enchilada sauce.
- Cheese. Top with remaining 1 ½ cups cheese.
Finally, bake and serve.
Bake in a 350F preheated oven for 20-25 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.
Slice into 12 squares and serve warm with your favorite toppings such as cilantro, avocado, tomatoes, sour cream and lime wedges.
Recipe Variations
- Change the protein. While chicken is classic, try variations like shredded beef, ground beef, pork carnitas (pulled pork), cooked shrimp, or a simple veggie and black beans combo.
- Switch up the veggies. Mix up your vegetable filling with other options such as mushrooms, bell peppers, spinach, zucchini, or tomatoes.
- Make it spicy. Adjust the spiciness in this Mexican casserole adding in diced green chilies or jalapeño peppers into the chicken mixture. You can also adjust the heat by choosing mild, medium, or hot enchilada sauce.
- Make it creamy. Mix in a dollop of sour cream or Greek yogurt into the chicken filling mixture to make it creamier.
- A green enchilada variation. Instead of red enchilada sauce, use green enchilada sauce for a tangier flavor.
How to Serve
This Chicken Enchilada Casserole is a delicious dinner serving on it's own with classic Mexican inspired toppings including sour cream, Guacamole, or Pico de Gallo Salsa.
You can also serve this casserole as part of a Mexican feast along with some of our favorite Mexican side dishes including:
- Cilantro Lime Rice
- Chicken Tortilla Soup
- Refried Beans
- Mexican Street Corn Salad
- Black Bean Salsa
- Pinto Bean Soup (Sopa Tarasca)
- Elote
Recipe Tips and Tricks
- Use an oven thermometer. If you haven't checked your oven temperature recently, it's a good idea to double check ti using an oven thermometer to ensure even cooking.
- Use leftover chicken. Save yourself some major time-plan to make this chicken enchilada casserole the day after grilling or roasting a chicken to use the leftover meat. Rotisserie chicken also comes in handy in a pinch, too!
- Grate your own cheese. Using pre-shredded cheese can save some time, but grating your own block cheese (if you have the time) means it will melt exactly right! Shredded cheese usually has additives to prevent it from clumping or melting. It will still work just fine, but block cheese is the way to go for the best result.
- Keep it gluten-free. To keep the recipe gluten-free, use corn tortillas instead of flour tortillas.
- Cover with foil. If you find that the cheese layer on top is browning too quickly, I recommend covering the casserole with aluminum foil during baking, and removing it closer to the end to allow it to brown.
- Add it to your freezer stash. This chicken enchilada casserole is incredibly freezer-friendly, so whether you're saving leftovers for a rainy day or preparing ahead for a busy season, it's an excellent choice for an easy freezer meal.
Storing and Freezing Instructions
How to Store
Once the chicken enchilada casserole has cooled to room temperature, transfer leftovers to an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat leftovers in the microwave or in the oven at 350℉ for 15 minutes or until heated through.
How to Freeze
You can freeze this chicken enchilada casserole uncooked (in a freezer-safe pan and wrapped in a layer of aluminum foil) and bake it straight from frozen in an oven preheated to 350℉ for about 60-75 minutes, or until temperature reaches 165F as read on a cooking thermometer.
If you want to store cooked leftovers for later, wait until the casserole is room temperature and then transfer it to an airtight container or cover it tightly with plastic cling wrap and aluminum foil. Freeze for up to 3 months. Allow it to thaw in the refrigerator overnight before reheating.
More Mexican Chicken Recipes
- 30 Mexican Recipes
- Chicken Enchiladas
- Baked Chicken Quesadillas
- Mexican Chicken Breast
- Chicken Tacos
- Salsa Verde Green Chicken Enchiladas
Tried this recipe?
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Mediterranean Flatbread
This Mediterranean Flatbread is a zesty and cheesy vegetarian pizza that is loaded with classic Mediterranean ingredients. It is made with a crispy pizza dough base and topped with pesto, grape tomatoes, kalamata olives, red onion, arugula, and feta cheese. This flatbread is quick and easy to make and hard to forget!
The best part is that you can have this flatbread pizza ready to serve in just 20 minutes (including prep!). It's faster than takeout at a fraction of the price - plus, you control exactly what goes on it and are free to customize as you like! It's perfect for busy weeknights.
Why You'll Love this Mediterranean Flatbread Recipe
- Fresh and wholesome ingredients. This Mediterranean flatbread is packed with fresh Mediterranean ingredients like juicy tomatoes, crisp red onions, and tangy feta cheese. These wholesome ingredients are delicious and nutritious.
- Great as a main or an appetizer. This Mediterranean flatbread pizza pulls double duty: you can serve it as a meal in itself or as a snack to nibble on while dinner is cooking. It's perfect for both fancy and casual meals, whether it's just your immediate family or you've invited a few extra guests.
- Ready in 20 minutes. Even though it's incredibly flavorful and mouth-wateringly good, this vegetarian flatbread barely takes longer to make than a freezer pizza, and it's certainly faster than delivery. It's easy to make with just 10 minutes of prep and 10 minutes in the oven. It's perfect for busy weeknights!
- It's vegetarian friendly. You may not realize it at first, but this Greek flatbread is actually a vegetarian dish. As-is, the recipe contains no meat, only cheese (though you can certainly add what you want - see the notes below!).
Ingredient Notes
To make this quick and easy Mediterranean Flatbread, you will need the following ingredients (full measurements in recipe card below):
- pizza dough - you can use homemade pizza dough or store-bought to make it easier.
- pesto sauce - make our homemade basil pesto in just 5 minutes or use a store-bought pesto to save time.
- mozzarella cheese - if you don't have mozzarella on hand, try shredded provolone, cheddar, or Colby Jack cheese.
- grape tomatoes - you can also use cherry tomatoes or campari tomatoes.
- red onion - red onions have a mild flavor, but if you don't have them, use whatever kind of onions you have on hand.
- kalamata olives - you can use black olives instead, or omit them completely if you're not a fan of olives.
- olive oil
- arugula - baby spinach or baby kale can be used in place of the arugula. It will result in a different flavor but still delicious.
- feta cheese - you can also use goat cheese or dollops of ricotta instead of feta.
You will also need measuring cups and spoons, a large baking sheet, and parchment paper.
How to Make the Best Mediterranean Flatbread
- Roll out dough. Divide the pizza dough into 2 and transfer each to a floured surface. Gently roll each pizza dough into a 8x10-inch rectangle or oval. Transfer each rolled dough to a large baking sheet lined with parchment paper. Let the dough rest for 5 minutes and use your hands to stretch out the dough a bit more if needed.
- Add toppings. Add pesto sauce and spread evenly over the pizza crust. Place mozzarella, tomatoes, red onion, and olives evenly over the crust.
- Bake. Bake in a 450 F preheated oven for 10 minutes until the melted cheese turns golden brown.
- Add fresh toppings. Drizzle with olive oil and sprinkle with arugula and feta.
- Slice. Remove the sheet pan and transfer the flatbread onto a cutting board. Slice the flatbread into 4-6 pieces (triangles) with a knife or pizza cutter.
- Repeat. Repeat with the second pizza dough and serve warm.
Recipe Variations
- Adjust the toppings. The best part of this flatbread pizza recipe is that you can customize it to your heart's desire - if you like something, add more! If you don't like a topping, you can reduce, replace, or omit it. Experiment and make the flatbread exactly how you like it. Some great options are roasted red peppers, artichoke hearts, or grilled eggplant.
- Make it spicy. Add a kick of heat by sprinkling red pepper flakes or drizzling chili-infused oil over the flatbread.
- Add herbs. Sprinkle some chipped herbs over the flatbread for an exter burst of Mediterranean flavor. Try oregano, thyme, or basil.
- Customize the cheese. We crumbled some feta over our flatbread, but feel free to experiment with other varieties of Mediterranean cheeses such as halloumi or goat cheese.
- Make it gluten-free. If you're looking for a gluten-free or low-carb option, consider using gluten-free pizza dough or a cauliflower crust.
How to Serve
This Mediterranean Flatbread is delicious served on its own as a vegetarian dinner or appetizer, or paired with some delicious classic pizza sides including:
- Garden Salad
- Garlic Breadsticks with Marinara Sauce
- Cauliflower Mac and Cheese
- Charcuterie Board
- Tomato Basil Soup
- Creamy Cucumber Salad
- Antipasto Skewers
Recipe Tips and Tricks
- Use an oven thermometer. The key to a perfect flatbread pizza is a well-done bottom. Nobody likes a soggy crust! The high temperature is imperative to making sure the flatbread is done all the way through, so make sure your oven is hot enough by using an oven thermometer to calibrate the temperature.
- Shaping the flatbread. For a traditional flatbread, we shape the pizza dough out into an 8x10-inch oval or rectangle. You can also use this recipe to make a Mediterranean pizza and simply shape the dough into a circle.
Storing and Freezing Instructions
How to Store
Place leftover flatbread pizza in an airtight container and refrigerate for up to 3 days. To prevent the flatbread from becoming soggy, store it separately from the fresh toppings and assemble it after reheating in the oven at 450℉ for 10 minutes until the cheese has melted.
How to Freeze
Transfer the Mediterranean flatbread into freezer bag or wrap tightly in aluminum foil and freeze flat for up to 3 months. Reheat straight from frozen to prevent the flatbread from getting mushy.
More Pizza Recipes
- Mushroom and Arugula Skillet Pizza
- BBQ Chicken Pizza
- Garlic Mushroom Focaccia Pizza
- Butter Chicken Pizza
- Pepperoni Pizza Rolls
- Pizza Fries
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Cherry Cheesecake
This Cherry Cheesecake is lush, velvety, and creamy finished with a generous heap of sweet homemade cherry sauce on top. It's the perfect summer dessert to indulge in while cherries are in season. The crunchy graham cracker crust, rich vanilla cheesecake filling, and made from scratch cherry topping will easily rival your favorite bakery!
The best part? Making cheesecake from scratch is a lot easier than you think! This easy-to-follow recipe will walk you through making the perfect cheesecake for all occasions - whether you're a baking beginner or a cheesecake expert. It's broken down into a few simple parts to make baking the perfect cheesecake foolproof.
Why You'll Love this Cherry Cheesecake Recipe
- Sweet cherry topping. The homemade cherry topping transforms a luscious vanilla cheesecake into a mouthwateringly decadent dessert. The tartness of the cherries is just the thing to balance the sweet, creamy cheesecake filling.
- Buttery homemade crust. Is there anything better than a Graham cracker crust? One that's made fresh at home, of course. Made of just two ingredients, the crust on this cherry cheesecake is the perfect foundation for all the flavor that follows.
- Classic vanilla cheesecake. The filling used in this cherry cheesecake is the same as the wildly beloved classic vanilla cheesecake. It's smooth all the way through, and crack-free thanks to a little oven trick (more details in the recipe).
Ingredient Notes
To make this delicious Cherry Cheesecake, you will need the following ingredients (full measurements in recipe card below):
- Graham cracker crumbs - or an equal amount of Gingersnap cookie crumbs. You can also use Graham crackers and crush them manually in a food processor. For a gluten-free cheesecake, use gluten-free Graham cracker crumbs.
- butter - use unsalted butter, if possible. It contains less water than salted butter and gives you more control over the flavor.
- cream cheese - if you don't have cream cheese on hand, swap it with blended cottage cheese, mascarpone cheese, or silken tofu.
- sour cream - you can also use plain Greek yogurt.
- lemon juice - fresh-squeezed lemon juice is best, but you can use lemon juice concentrate or white distilled vinegar.
- white sugar - granulated white sugar can be substituted for any granulated sugar alternative, but the type you choose will affect the overall taste of the cheesecake.
- vanilla extract - you can also use vanilla bean paste at a 1:1 ratio.
- eggs
- pitted cherries - fresh cherries (like Bing cherries or morello cherries) are best, but you can also use frozen cherries.
- water
- cornstarch - if you're out of cornstarch, try the same measure of rice flour or potato flour instead.
You will also need measuring cups and spoons, mixing bowls, electric mixer (hand mixer or stand mixer), 9-inch springform pan, and a large baking dish (for the hot water bath)
How to Make the Best Cherry Cheesecake
First, make the crust.
- Combine ingredients. In a medium mixing bowl, stir the Graham cracker crumbs and melted butter together until well mixed. (If using whole Graham crackers, add them to a food processor first and process until fine crumbs form).
- Freeze. Press the crumbs firmly into a lightly greased 9-inch round springform pan. Freeze for 15 minutes, allowing the crust to set before filling.
Next, make the cheesecake filling.
In a large mixing bowl, use an electric mixer to combine the cream cheese, sour cream, sugar, lemon juice, and vanilla extract together until well blended, about 2 minutes. Scrape down the sides of the bowl to help mix evenly. Add eggs, one at a time, and beat on low speed until just blended. Repeat until all eggs are added and blended (Do not overmix to avoid cracking during baking).
Finally, assemble and bake.
- Assemble. Carefully pour the cheesecake filling into the cooled crust and smooth out the surface. Gently tap the pan to remove any air bubbles from the filling.
- Prepare boiling water bath. Wrap the outside of the springform pan tightly with aluminum foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) deep of boiling water.
- Bake. Move the baking dish to the oven and bake in a 325F preheated oven for 1 hour in the boiling water bath (This helps prevent sudden temperature drop and cracking).
- Rest. Turn off the heat and leave the cheesecake in the oven for another 30 minutes, allowing it to continue baking slowly (do not open the oven door).
- Chill. Take the pan out of the oven and run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Cover the pan with plastic cling wrap and transfer to the refrigerator for at least 6 hours (or overnight) to cool down and solidify.
Serve the cheesecake.
Remove the sides of the springform pan and transfer the cheesecake to a serving dish. Spoon the cherry sauce evenly over the cheesecake. Slice and serve.
How to Make Cherry Sauce for Cheesecake
In a small saucepan, combine cherries, sugar, lemon juice, water, and cornstarch, and stir to combine. Heat over medium heat and bring to a gentle boil. Reduce heat to low and continue stirring until the sauce thickens to a desired consistency, about 4-5 minutes.
Set aside and let the sauce cool to room temperature before serving over the cheesecake.
Recipe Variations
- Make it extra creamy. Add in an extra ½ cup to 1 cup of cream cheese or mascarpone cheese for an even richer and creamier filling.
- Add citrus flavor. The cheesecake filling has a hint of lemony flavor thanks to a bit. of lemon juice. You can make it extra citrusy by adding in some lemon zest into the batter.
- Add chocolate. Make a chocolate cherry cheesecake by adding in some cocoa powder or melted chocolate into the cheesecake batter. You can garnish with a drizzle of melted chocolate on top too.
- Change the topping. You can switch out the cherry sauce topping with something else. Try our Strawberry Sauce or top with fresh berries, peaches, mangoes, or other fruit of your choice.
- Add caramel. Drizzle some caramel sauce over the cheesecake for delicious sweetness. Try our homemade Salted Caramel Sauce. I recommend adding a sprinkle of chopped nuts too for a perfect combination of flavors.
- Top with whipped cream. Top the cheesecake with a dollop of light and airy whipped cream.
How to Serve
Serve this Cherry Cheesecake on it's own or with some desserts and drinks that pair well with cheesecake such as:
- Vanilla Ice Cream
- Lemon Loaf with Lemon Glaze
- Homemade Lemonade
- Strawberry Muffins
- Iced Latte
- Nutella Mousse
- Madeleines
- Frappuccino
Recipe Tips and Tricks
- Use room-temperature ingredients. In almost all baking recipes (but especially for this cherry cheesecake) it's important to allow any of the refrigerated ingredients to come up to room temperature before mixing and baking them. This prevents the ingredients from separating due to temperature differences for a smooth, velvety batter.
- Make it gluten-free. This recipe is really easy to customize to make gluten-free. Simply use gluten-free Graham cracker crumbs for the crust. These are easy to find at the grocery store int he cookie aisle or gluten-free aisle.
- Use the right pan. The shape and size of the pan can make or break a cheesecake, because it will affect how the cheesecake cooks and sets. You can use either an 8-inch springform pan or a 9-inch springform pan. These pans allow the crust and filling to cook evenly and releases the cheesecake without damage!
- Don't over-mix the cheesecake batter. Speaking of batter, try not to overdo it with the mixer! Over-mixing the ingredients or using a really high speed will introduce too much air in the mixture, which will cause major cracking.
- Use an oven thermometer. Check your oven temperature using an oven thermometer. Precision matters when making a cheesecake, and the temperature on the display may not be the actual temperature in your oven, which could result in some baking mishaps if you're not aware.
- Use a water bath. Baking the cheesecake in a water bath helps to regulate the temperature and prevent cracking. To do this, wrap the bottom of the cheesecake pan with aluminum foil and place it in a larger pan. Add hot water to the larger pan, making sure the water level comes halfway up the cheesecake pan.
- Let it cool gradually. After the cheesecake is done baking, turn off the oven and let it cool slowly inside the oven. This will also help prevent cracking due to sudden changes in temperature.
- Cherry topping shortcut. You can make our easy homemade cherry sauce or use canned cherry pie filling - whatever is more convenient! If using canned cherry pie filling, gently spoon it over the cooled cheesecake just before serving.
Storing and Freezing Instructions
How to Store
Store the entire cheesecake in an airtight container or wrap as tightly as possible in plastic cling wrap and refrigerate for up to 5 days.
How to Freeze
Wrap the entire cherry cheesecake tightly in plastic cling wrap or cut the cheesecake into individual servings and wrap each one. Then, wrap in a layer of aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
More Cheesecake Recipes
- New York Cheesecake
- Blueberry Cheesecake
- No Bake Strawberry Cheesecake
- Burnt Basque Cheesecake
- Creamy Mango Cheesecake
- No Bake Blackberry Cheesecake
Tried this recipe?
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Cauliflower Mac and Cheese
Cauliflower Mac and Cheese is everything you want in a homemade mac and cheese - it's creamy, cheesy, and topped with crispy breadcrumbs - but with a veggie twist! Replacing pasta with perfectly cooked cauliflower florets results in a comforting "mac" and cheese that's gluten-free and better for low-carb and keto diets without sacrificing flavor.
The best part? This cheesy cauliflower side dish is quick and easy to make using common refrigerator and pantry staples in just 40 minutes, with only 15 minutes of actual prep work. You need to add this to your weeknight dinner rotation!
Why You'll Love this Cauliflower Mac and Cheese Recipes
- A low carb mac and cheese. By switching out traditional pasta with cauliflower florets, you can enjoy a lower-carb and more nutrient-dense version of classic mac and cheese. This cheesy cauliflower is a great way to incorporate more vegetables into your diet!
- It's comforting and cheesy. Want to offer a veggie side dish that will have everyone wanting seconds? This baked cauliflower casserole is it! The homemade cheese sauce is made with 3 types of cheese for the ultimate decadent cheese sauce. Both kids and adults will love the crunchy topping and generously cheesy cauliflower underneath.
- Crispy breadcrumb crust. This cauliflower mac and cheese imitates the iconic homemade pasta perfectly with a cheesy, golden-brown breadcrumb topping. If you love homemade mac and cheese, this cauliflower version is just the thing for you. Use gluten-free flour and breadcrumbs to keep the mac and cheese gluten-free!
- Great alternative to pasta. Getting tired of serving a pasta side at every meal? Mix things up with this pasta-like cauliflower "mac" and cheese! The perfectly tender cauliflower florets smothered in a homemade cheese sauce make the perfect swap for pasta at any meal.
- Easy way to sneak in veggies. If you have picky eaters at home, this cauliflower mac and cheese is a great way to sneak in some more veggies into their diet without them even realizing it!
Ingredient Notes
To make this easy baked Cauliflower Mac and Cheese, you will need the following ingredients (full measurements in recipe card below):
- cauliflower florets - this recipe works best with fresh cauliflower, so you can cut up your own heads or buy pre-cut florets and trim them to size as needed.
- unsalted butter - using unsalted butter gives you more control over flavor, but you can use salted butter if that's what you have. Be sure to reduce or omit the salt called for in the recipe.
- all-purpose flour - to keep the recipe gluten-free, use a measure-for-measure gluten-free flour.
- milk - use regular dairy milk or try a plant-based milk like coconut milk instead.
- garlic powder - onion powder will also work in place of the garlic powder.
- cheddar cheese - you can use pre-shredded cheese to save time or buy a block and grate it yourself. You can also try Colby Jack or Monterey Jack instead.
- parmesan cheese - if you're out of parmesan cheese, try Asiago instead.
- mozzarella cheese - mozzarella can be swapped for Monterey Jack or more cheddar as needed.
- salt
- panko breadcrumbs - you can use either regular or gluten-free breadcrumbs.
- paprika - if you don't have paprika, try a bit of chili powder in its place.
You will also need measuring cups and spoons, a large skillet, small mixing bowl, large cooking pot, large saucepan, and 2.5 quart casserole dish (or 8-inch square baking dish).
How to Make the Best Cauliflower Mac and Cheese
First, make the breadcrumb topping.
- Toast the breadcrumbs. In a large skillet, melt the butter over medium heat. Stir in panko breadcrumbs and cook for about 5 minutes until the breadcrumbs turn golden brown.
- Season. Transfer into a small mixing bowl and stir in the paprika and salt. Set aside.
Next, cook the cauliflower.
Bring a large pot of salted water to a boil over medium-high heat. Add cauliflower florets and cook until tender but still slightly firm, about 5 minutes. Drain well, rinse with cold water, and set aside.
Now, make the sauce.
- Make the roux. In a large saucepan, melt the butter over medium heat. Whisk in the flour to make a roux. Stir constantly for about 1-2 minutes until the roux is light and golden.
- Add milk. Gradually add in milk, whisking constantly until well incorporated and thickened.
- Add cheese. Add garlic powder, cheddar cheese, Parmesan cheese, and mozzarella cheese and reduce the heat to low. Turn off the heat and stir until all the cheese has melted.
- Toss in cauliflower. Add in cooked cauliflower and toss well.
Finally, assemble and bake.
- Assemble. Transfer the cauliflower mixture into a 2.5 quart casserole dish (or an 8-inch square baking dish). Sprinkle the panko breadcrumb topping evenly on top.
- Bake. Bake in a 375F preheated oven for 25-30 minutes until bubbly and golden brown. Let cool down for 5 minutes before serving.
Recipe Variations
- Try riced cauliflower. If you're not a fan of the texture of cauliflower, try riced cauliflower instead. The smaller the pieces of cauliflower, the easier it will be to eat! Be sure to monitor it while it cooks as you'll have to reduce the cooking time by a few minutes.
- Add cooked protein. Want to make this a bit more filling? Add in some cooked chicken, bacon, lobster, or shrimp, or tofu to add extra bulk and flavor.
- Customize the cheese. We used cheddar, mozzarella, and parmesan, but you can use any kind of cheese that you like! I recommend option for a cheese that melts easily. Try Gruyere, Gouda, or Brie.
- Male it spicy. If you love a bit of heat, kick up the spice level by tossing in some diced jalapeños or a sprinkle of crushed red pepper flakes or cayenne pepper.
- Add veggies. Make this cauliflower macaroni more hearty by adding in extra veggies. Try spinach, mushrooms, green peppers, or corn.
How to Serve
This Cauliflower "Mac" and Cheese is delicious served as a main dish paired with some side dishes or as a side dish alongside a filling entree. Some of our favorite dishes to pair with this are:
- Kale Caesar Salad
- Oven Roasted Vegetables
- Garlic Breadsticks
- Caprese Sandwich
- Balsamic Chicken Kabobs
- Basil Tomato Soup
- Garlic Butter Shrimp
- Coleslaw
Recipe Tips and Tricks
- Even cauliflower florets. To ensure even cooking, cut the cauliflower into even-sized florets. This will help them to cook uniformly so that they all have the same texture.
- Don't overcook the cauliflower. You can to cook the cauliflower until just tender but still crisp and firm (about 5 minutes). If you cook the cauliflower too long, it can release excess water and cause the "mac" and cheese to become watery and mushy.
- Don't split the cheese. One of the biggest mistakes you can make when cooking any mac and cheese from scratch is accidentally splitting the sauce. This usually happens when the cheese is added to a sauce when it's too hot - so make sure you turn off the heat and give it a few seconds to stop bubbling before carefully stirring in the cheese.
- Keep it gluten-free. To make this recipe gluten-free, use a gluten-free flour for the roux. Also, opt for gluten-free breadcrumbs, or leave it out if you prefer.
- Let it rest. Allow the dish to rest for 5 minutes after baking and before serving. This allows the flavors to meld and the sauce to thicken slightly.
Storing and Freezing Instructions
How to Store
Store any leftover cauliflower mac and cheese in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat leftovers in a casserole pan in a 350℉ preheated oven for 15-20 minutes until uniformly heated through. You can also reheat it on a skillet on the stove over medium-low heat until warmed through and the cheese is melted.
How to Freeze
Allow the cauliflower macaroni and cheese to cool completely before wrapping the casserole pan tightly in a layer plastic cling wrap and another layer of aluminum foil or transfer it to an airtight container. Freeze for up to 3 months. Allow it to thaw overnight before reheating and serving.
More Cauliflower Recipes
- Cauliflower Tots
- Mashed Cauliflower
- Baked Cauliflower Nuggets
- Creamy Garlic Cauliflower Soup
- Cauliflower Tacos
- Air Fryer Cauliflower Bites
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Southwest Quinoa Salad
This Southwest Quinoa Salad is hearty, flavorful, bold, and delicious. Loaded with chunky vegetables and tender bites of quinoa, and coated in a tangy homemade sweet lime dressing, this dish is perfect for summer cookouts and casual dinners at home. Plus, it's quick and easy to make from scratch in 30 minutes!
It's a perfect salad recipe to toss together for a last-minute addition to practically any meal - or make a big batch to meal prep for lunches all week. All you need to do to make this southwest salad with quinoa is cook the quinoa, made the dressing, and toss the ingredients together. So easy!
Why You'll Love this Southwest Quinoa Salad Recipe
- Loaded with veggies. Sweet corn? Check. Red bell pepper? Check. Avocado and cilantro? Double check. This quinoa salad is stuffed to the brim with whole foods and tastes just as good as it looks.
- Quick and easy. This vegetarian southwest salad is ready in just 30 minutes - and even less if you are using leftover cooked quinoa! Serve it for a healthy lunch or potluck, or as a side dish for dinner this summer.
- So flavorful. This southwest quinoa salad recipe is simple but delivers incredible flavor. This recipe transforms plain quinoa into a symphony of bold, smoky, earthy flavors that the American Southwest is known and loved for.
- Fresh lime dressing. The zesty, citrusy lime dressing adds the perfect balance to the bright greens and earthy quinoa. With just a touch of sweetness and a few smokey spices, it transforms this Southwest salad into a full landscape of flavors.
- Vegan-friendly. This plant-based salad is perfect for diners that stay away from animal products. It's a great meatless meal that's perfect for all kinds of diets, and tastes great whether you're vegan or not!
Ingredient Notes
To make this delicious Southwest Quinoa Salad, you will need the following ingredients (full measurements in recipe card below):
- quinoa - use your favorite quinoa blend, like golden, tri-color, or red quinoa. You can cook it from scratch or use 3 cups of leftover cooked quinoa if you have it on hand!
- water - optionally, you can also cook the quinoa using a broth or stock of your choice, just know that using animal-based stocks will no longer make this salad vegan or vegetarian.
- olive oil - you can also use avocado oil or other vegetable oil.
- black beans - pinto beans or red kidney beans can be swapped for the black beans in this recipe.
- sweet corn - you can use canned corn (drained), fresh cooked corn, or thaw frozen sweet corn.
- red bell pepper - orange or yellow bell peppers can also be sued.
- red onions - shallots or yellow onions would also work, but may be a little stronger in taste than the red onions would be.
- avocado - use the ripest avocado you can to ensure it's soft and buttery.
- cilantro - or any soft herb, like dill, parsley, or basil.
- lime juice - squeeze it fresh from the lime if you can, but if you don't have time, you can try lime juice concentrate.
- honey - to make this salad vegan, use agave nectar or maple syrup instead. Note that the taste may change slightly depending on what you choose.
- chili powder - you can also use paprika or cayenne pepper to taste.
- ground cumin - coriander or taco seasoning can be used in place of the ground cumin if you don't have any on hand.
- salt and pepper
You will also need measuring cups and spoons, fine-mesh colander, cooking pot, small mixing bowl, and serving dish.
How to Make the Best Southwest Quinoa Salad
First, cook the quinoa.
- Rinse. In a large fine-mesh colander, rinse the quinoa thoroughly under cold running water for 1 minute and drain well. (This helps remove the bitter taste in the quinoa).
- Cook. In a medium cooking pot, add quinoa, water, and olive oil. Bring it to boil over medium heat, about 5 minutes. Close the lid and reduce the heat to low. Let the quinoa simmer for 15 minutes until tender and the water is absorbed.
- Fluff. Remove from heat and let the cooked quinoa rest for another 5 minutes. You will notice the grains have popped open. Fluff with a fork.
Next, prepare the sweet lime dressing.
In a small mixing bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and pepper until smooth.
Finally, assemble the salad.
- Assemble ingredients. Add cooked quinoa, black beans, corn, bell pepper, red onion, avocado, and cilantro in a large serving bowl.
- Add dressing. Drizzle with lime dressing and toss well to coat, and serve immediately.
Recipe Variations
- Add cooked protein. Want to beef it up a bit? Add cooked chicken, steak, salmon, shrimp, or tofu to add bulk and make the salad go further. Perfect for lunch and dinner at home or meal prep!
- Make it cheesy. Add some creaminess and tangy flavor by adding some crumbled feta or Cotija cheese.
- Add crunch. Include crunchy elements like toasted pepitas (pumpkin seeds) or tortilla strips to add a satisfying texture to the salad.
- Give it a spicy kick. If you love a bit of heat, kick up the spice level by tossing in some diced jalapeños or a sprinkle of crushed red pepper flakes.
- Customize the veggies. Feel free to customize the veggies that you use. Keep it colorful by opting for a variety of vibrant vegetables. Some great options are cherry tomatoes, cucumbers, spinach, or green peppers.
- Change the dressing. You can play around with the flavors by changing the dressing that you use. Our favorite to substitute in here is our creamy Southwest Salad Dressing.
- Add bacon. Adding bacon will give it a boost of protein as well as add a delicious smoky flavor to this southwest salad.
How to Serve
This Southwest Quinoa Salad is delicious served on its own, or paired with some delicious dishes including:
- Mexican Chicken Breast
- Cheese Quesadilla
- One Pot Chili Mac and Cheese
- Garlic Shrimp Skewers
- Homemade Taquitos
- Sheet Pan Nachos
- Homemade Lemonade
Recipe Tips and Tricks
- Get creative with leftovers. This tasty southwest salad doubles as pre-prepped ingredients for stir-fries veggie scrambles, omelettes, and more! If you don't like eating leftovers, consider repurposing them into a new dish to make cooking faster and easier.
- Serve the dressing on the side. Serving the dressing on the side does two things: it allows guests to decide how much (if any) dressing they would like, and it keeps leftover salad from going soggy if you need to store it for a few days.
- Serve immediately or chilled. After assembling the salad, you can serve it immediately, or let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld and intensify more.
- Meal prep tip. This southwest quinoa salad is perfect for meal prepping. I recommend preparing the salad and dressing ahead or time but keep the dressing separate until serving. This will keep the salad ultra fresh when ready to serve.
Storing and Freezing Instructions
How to Store
Place leftover salad in an airtight container and refrigerate for up to 4 days. For the best results, refrigerate the salad separately from the dressing and toss just before serving.
How to Freeze
It's not recommended to freeze this salad unless you plan on using the leftovers in a cooked dish like stir-fries or omelettes. You can transfer the leftovers into a freezer-safe container and freeze for up to 2 months.
More Salad Recipes
- 40 Best Salad Recipes
- Southwest Salad
- Quinoa Spinach Salad
- Mexican Street Corn Salad
- White Bean Salad
- Mediterranean Coucous Salad
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Pizza Fries
Baked Pizza Fries are loaded with a rich marinara sauce, melted mozzarella and parmesan cheeses, and crispy pepperoni which transforms ordinary french fries into the ultimate finger food. It's a perfect dish to make whenever you are craving something cheesy and delicious!
You can prepare these pepperoni pizza fries for the oven in under ten minutes, giving you enough time to work on sides or clean up before serving. This dish is perfect for both kids and adults, for gatherings (perfect as an appy on game day!) or weeknight pick-me-up dinners for the whole family - I mean, who doesn't love pizza and fries?
Why You'll Love these Pizza Fries
- They're the best of both worlds. With melty, gooey cheeses, hearty marinara sauce, and savory pepperoni, these baked pizza fries take all the best parts of pizza and make them finger-food friendly with the help of crispy potato fries. No waiting around for dough to rise!
- Great as an appetizer or main course. Pepperoni fries are a fun, crowd-pleasing starter or a main entree that everyone can agree on! They're equally easy to eat with your hands or a fork and knife. You can even serve straight from the (cooled) pan if you don't want to plate them!
- Ready in under an hour. These pepperoni pizza fries are ready for the table in less than an hour with only 10 minutes of actual prep work, thanks to getting a head start from your favorite brand of frozen fries! Or add a few minutes onto it if you are using homemade fries and slicing up potatoes from scratch.
- They are customizable. Just like pizza, these cheesy fries can be customized with your favorite pizza toppings and seasonings. Whether you prefer classic pepperoni and cheese, a veggie-loaded version, or a spicy and meaty variety, you can tailor them however you like!
Ingredient Notes
To make these delicious cheesy Pizza Fries, you will need the following ingredients (full measurements in recipe card below):
- french fries - frozen fries save time, but you can use homemade fries, too. You'll have to adjust the cooking time to ensure they're fully cooked.
- marinara sauce - we love using our homemade marinara sauce, but you can use store-bough or substitute with your favorite pizza sauce or tomato-based sauce instead.
- mozzarella cheese - if you're out of mozzarella, try cheddar, Colby Jack, or Monterey Jack instead. You can also add more Parmesan cheese.
- Parmesan cheese - you can swap the Parmesan for mozzarella, Asiago, cheddar, or your favorite type of cheese for pizza.
- pepperoni - you can swap this for your favorite pizza topping like cooked sausage or Canadian bacon. You can also choose to omit the meat and make them plain cheese pizza fries instead.
- parsley - you can also use dried parsley or substitute it for other soft herbs like basil or dill.
You will also need measuring cups and spoons and a large baking sheet.
How to Make the Best Pizza Fries
- Bake fries. Place frozen fries evenly in a single layer on a large baking sheet (9x13-inch) lined with parchment paper. Bake in a 375 F preheated oven until crispy and golden brown according to the package instructions, about 20 minutes. (If making fries from scratch using freshly sliced potatoes, you will need to adjust the cook time to 35-40 minutes).
- Assemble. Remove from oven and spread an even layer of marinara sauce on top. Then add mozzarella and parmesan cheese, and top with pepperoni.
- Bake again. Return to the oven and continue baking until the cheese has melted, about 15 minutes.
- Serve. Garnish with parsley and serve immediately. Serve with extra marinara sauce or your favorite pizza dipping sauces on the side, if desired.
Recipe Variations
- Sub in your favorite pizza toppings. You're not limited to classic pepperoni here. Get creative with combinations, like ham and pineapple, barbecue sauce and shredded chicken, or sausage and bell peppers. Anything you can put on a pizza, you can put on pizza fries!
- Make different flavors. If you're feeding a crowd with different tastes, you can divide the fries into more individualized "pizzas" and top each with different toppings! This is great for picky eaters and making sure everyone gets exactly what they want.
- Try different styles of fries. You can also experiment with different cuts of fries. Shoestring fries, steak fries, waffle fries, curly fries, and crinkle-cut fries are all great options! You may need to adjust the cooking time based on the type of fries you choose to ensure they're cooked properly.
- Give it a spicy kick. To add some heat, add a sprinkle of red pepper flakes or diced jalapeños to the pizza fries before baking.
- Make it vegetarian. Make this for vegetarians by leaving out the pepperoni or adding an assortment of colorful veggies. Try sliced bell peppers, black olives, onions, and mushrooms.
How to Serve
These Pepperoni Pizza Fries are delicious served on its own as an appetizer with a dipping sauce or served as a kid-friendly meal with some delicious sides including:
Dipping Sauces for Pizza Fries
You can serve these with any of your favorite pizza dipping sauces:
- Marinara Sauce
- Ranch Dip
- Queso Cheese Dip
- BBQ Sauce
- Garlic Aioli
Recipe Tips and Tricks
- Line the baking sheet. We recommend lining your baking sheet with parchment paper or a silicone baking mat to prevent the cheesy fries from sticking to the baking sheet.
- Check your oven's temperature. You can double check your oven's temperature using an oven thermometer to ensure you end up with perfectly cooked pizza fries.
- Serve hot and crispy. Pizza fries are best enjoyed immediately after baking when they are at their crispiest. Let them cool slightly so that you don't burn your mouth.
Storing and Freezing Instructions
How to Store
If you have leftover pizza fries, you can store them in an airtight container and refrigerate them for up to 5 days. Reheat them in a 375℉ preheated oven for 10 minutes until they are heated through and the cheesy is melty.
How to Freeze
It's not recommended to freeze fully cooked pizza fries as the texture will change when thawed, but you can freeze each of the ingredients separately in airtight container or freezer bags for up to 3 months and assemble and bake them at a later date.
More Appetizer Recipes
- 75+ Easy Appetizer Recipes
- Greek Fries
- Pepperoni Pizza Rolls
- Sheet Pan Nachos
- Baked Potato Wedges
- Jalapeño Poppers
Tried this recipe?
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Caprese Sandwich
This Caprese Sandwich is packed with flavor with layers of fresh tomatoes, mozzarella, crisp greens, and a balsamic basil pesto sauce in between toasted ciabatta buns. This vegetarian sandwich is cheesy, delicious, and so quick and easy to make.
Caprese sandwiches are perfect for almost any occasion - from a quick pick-me-up lunch to an easy-but-stunning romantic picnic for two. This easy recipe takes everything you love about caprese salad and combines them with crispy bread for a handheld way to experience an Italian classic. You'll want to make these ciabatta sandwiches on repeat all season long!
Why You'll Love this Caprese Sandwich Recipe
- Fresh Mediterranean flavor. Tangy balsamic vinegar, bold pesto, peppery arugula, juicy tomatoes, and creamy mozzarella cheese will rival anything you can get at your favorite Mediterranean restaurant.
- A 10-minute recipe. This Italian caprese sandwich is a quick and easy lunch option that can be made in 10 minutes or less - all you have to do is toast, slice, mix, and assemble. You can make a couple sandwiches in almost no time and take your time savoring every last bite.
- Healthy vegetarian sandwich. Caprese sandwiches are a great option for vegetarians or simply if you are looking for more plant-based ideas. It is also healthy and packed with vitamins and minerals thanks to the fresh tomatoes and greens. The mozzarella also provides good source of protein.
- Simple ingredients. This gourmet ciabatta sandwich sounds and tastes incredibly fancy, but the ingredients couldn't be simpler. Store-bought or homemade ciabatta rolls, basil pesto, fresh mozzarella, tomato, argula, and a few other condiments make this the best sandwich you'll have all summer.
Ingredient Notes
To make this easy Caprese Sandwich, you will need the following ingredients (full measurements in recipe card below):
- ciabatta rolls - you can make ciabatta rolls from scratch or buy them from the grocery store or bakery to save time. You can also use other types of bread like sliced focaccia, sourdough, French baguette, or sandwich bread instead.
- baby arugula - baby spinach is a great substitute for baby arugula if you need to make a swap.
- mozzarella - burrata can also be used, but it's usually creamier than mozzarella.
- roma tomato - opt for ripe tomatoes with vibrant colors for the best flavor. You can also try San Marzanos, Amish paste tomatoes, or cherry tomatoes if you can't get your hands on some romas.
- pesto - store-bought or homemade pesto are both fine to use.
- mayonnaise - use your favorite brand or make some at home.
- balsamic vinegar - you can also use balsamic glaze or red wine vinegar instead.
- olive oil - avocado oil will also work if you don't have olive oil on hand.
You will also need measuring cups and spoons and a baking sheet.
How to Make the Best Caprese Sandwich
- Toast the bread. Slice the ciabatta rolls open and place on a lined baking sheet. Toast in a 375F preheated oven oven until warmed through and the edges become crispy, about 1-2 minutes.
- Make sauce. In a small mixing bowl, add pesto sauce, mayonnaise, vinegar, and olive oil. Stir well until smooth.
- Assemble. To assemble each sandwich, spread 1 tablespoonful of sauce on the bottom sandwich slice and top with arugula, mozzarella rounds, and tomato slices. Drizzle the top sandwich slice with more pesto sauce and put them together. Serve immediately.
Recipe Variations
- Add cured meats. Add thin slices of prosciutto or salami to the sandwich. The salty and savory meat pairs so well with the fresh ingredients in the Caprese sandwich.
- Grill it. Take your caprese sandwich to the next level by grilling it. Lightly brush the bread with olive oil and grill the assembled sandwich on a panini press or grill pan until the bread is toasted and the cheese is melted.
- Add more veggies. Make this vegetarian sandwich a little heartier with more vegetables. Some delicious options are avocado, cucumber, bell peppers, and alfalfa sprouts.
- Make a wrap. Instead of using bread, wrap the sandwich fillings in a large tortilla, pita bread, or naan bread.
How to Serve
This Caprese Sandwich is delicious served on its own, or paired with some of my favorite sides including:
- Soup. Tomato Basil Soup or Vegetable Soup.
- Salad. Caesar Salad, Italian Pasta Salad, or Beet Salad.
- Fries. Air Fryer French Fries, Baked Sweet Potato Wedges, Green Bean Fries, or Greek Fries.
- Antipasto. Charcuterie Board or Antipasto Skewers.
- Drinks. Homemade Lemonade, Homemade Iced Tea, or Bubble Tea.
Recipe Tips and Tricks
- Choose fresh ingredients. Start with high-quality, fresh ingredients. Select ripe tomatoes, fresh cheese, crisp greens, and freshly baked bread.
- Make your own rolls. This is the perfect excuse to try your hand at making ciabatta rolls (or other crusty bread roll of your choice). Use leftover homemade rolls from another meal or make them specially for these caprese sandwiches.
- Make the sauce ahead of time. If you're making caprese sandwiches for a hosting event and you think you'll be pressed for time, you can save yourself a few minutes by making the sauce ahead of time so it's ready to go.
- Assemble just before serving. To prevent the sandwich from becoming soggy, assemble it just before serving. This ensures that the bread stays crispy, and the flavors of the ingredients are at their peak.
Storing Instructions
How to Store
Caprese sandwiches are best enjoyed fresh and are not typically recommended for long-term storage, as the ingredients can become soggy and lose their freshness. To store, transfer the sandwich into an airtight container or ziploc bag and refrigerate for up to 2 days.
Make Ahead Tips
If planning to have extra to store, I recommend keeping the components of the sandwich separate until you are ready to eat. Store the bread, sliced tomatoes, mozzarella, and greens individually and assemble the sandwich just before serving.
You can also make the sauce ahead of time and store in an airtight container until ready to assemble.
More Sandwich Recipes
- 50+ Healthy Lunch Ideas
- Roasted Broccoli Grilled Cheese Sandwich
- Vegan Hummus Wrap
- Egg Salad Sandwich
- Chicken Salad
- Buffalo Turkey Wraps
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Chilaquiles Verdes
Chilaquiles Verdes feature crispy baked tortilla chips smothered in a homemade sauce loaded with salsa verde and topped with your favorite toppings. This classic Mexican breakfast dish is comforting, delicious, and flavorful - and unbelievably easy to make!
These chilaquiles are ready to serve in just 30 minutes, making them ideal for busy mealtimes. Serve them on their own for breakfast, a light lunch, or a delicious "breakfast for dinner" meal alongside other Mexican-inspired dishes and have a fiesta!
Why You'll Love these Chilaquiles Verdes
- Crispy chips and green salsa. These chilaquiles turn chips and salsa into the main event! Toasted and perfectly crunchy chips are smothered in as much sauce as they can hold and loaded with fresh toppings that will satisfy your tastebuds - and rival your favorite Mexican restaurant.
- Fresh, wholesome ingredients. Arguably the best part of these chilaquiles verdes is that they're made from scratch with fresh ingredients. You get a bit of a leg-up with simple store-bought corn tortillas, but toasting them yourself ensures you get the freshest chips with no added preservatives - and it's healthier than frying!
- Great for any time of day. Chilaquiles verdes are traditionally served for breakfast or brunch, but this dish has an incredibly versatile flavor that works for lunch, dinner, and in-between meals, too! Plus, it's ready in 30 minutes so it's great for busy weeknights when you are craving something quick with lots of flavor.
Ingredient Notes
To make delicious Chilaquiles Verdes, you will need the following ingredients (full measurements in recipe card below):
- corn tortillas - chilaquiles are traditionally made with corn tortillas that are sliced and toasted, but you can use flour tortillas if you prefer, though the result will be slightly different. You can also substitute with store-bought tortilla chips instead to save time.
- cooking oil spray
- onion - yellow or white onion works best, but you can also use shallots if that's what you have on hand.
- garlic - fresh garlic yields the best flavor, but you can use pre-minced garlic to save time.
- jalapeño - you can use green bell pepper or omit the jalapeno entirely if you wan the chilaquiles to be more mild.
- lime juice - use fresh-squeezed lime juice if you can, otherwise lime juice concentrate is fine.
- cilantro - if you're not a fan of cilantro, omit it or use another soft herb like basil or parsley.
- salsa verde - both homemade or store-bought salsa verde will work.
- vegetable oil - any vegetable oil will work including avocado oil or olive oil
- salt
Chilaquiles Toppings
Chilaquiles are all about the toppings! Add your favorite Mexican toppings including:
- sour cream - lime crema or greek yogurt are good swaps for sour cream.
- Cotija cheese - if you don't have Cotija, you can substitute feta.
- red onion - raw red onion is used to garnish the chilaquiles, but you can use pickled onion or omit it altogether. White or yellow onion will work if you don't have red on hand, but they'll be a little stronger than red onion.
- avocado - you can slice the avocado thin or smash it into guacamole!
You will also need measuring cups and spoons, baking sheets, blender, and skillet.
How to Make the Best Chilaquiles Verdes
- Cut the tortillas. Stack the corn tortillas (4 pieces at a time) on top of each other and evenly cut them into eighths. Each tortilla will turn into 8 small triangle wedges.
- Bake the tortilla chips. To crisp them up, lightly spray both sides of the tortillas with cooking spray oil and place them in a single layer on two large baking sheets. Bake in a 400F preheated oven until golden brown and crispy, about 3-4 minutes on each side. Set aside.
- Make the sauce. In a blender, add onion, garlic, jalapeño, lime juice, cilantro, and salsa verde. Blend until smooth, about 1 minute.
- Simmer. In a large skillet, heat oil over medium heat until hot and sizzling, about 1 minute. Slowly pour in the sauce mixture and stir well. Bring it to a simmer, then reduce the heat to low. Cover and let the sauce simmer for 6-8 minutes, stirring occasionally. Add salt to taste. Turn off the heat and set aside.
- Assemble. Add the baked tortilla chips on top of the sauce and toss well to coat.
- Serve. Add your favorite toppings including a drizzle or dollops of sour cream, cotija cheese, onion, avocado, and cilantro. Serve immediately.
Recipe Variations
- Spice it up. Some like it hot, and if you prefer things on the spicier side, you can add extra jalapeño peppers on top or a generous drizzle of habanero sauce.
- Add protein. You can easily beef these chilaquiles verdes up by adding cooked protein like beans, shredded chicken, pulled pork, or chopped steak.
- Add eggs. Take this chilaquiles to the next level by topping them with fried or poached eggs. It's a great combination for breakfast or brunch.
- Customize with additional toppings. Add any of your favorite Mexican-inspired toppings and make this dish your own. Some other popular options are diced tomatoes, guacamole, or a squeeze of lime juice.
- Make it creamy. For a creamy sauce, mix some sour cream or lime crema into the cooked and simmered before tossing it with the tortilla chips.
How to Serve
Chilaquiles Verdes is a delicious meal served on its own for breakfast or brunch, or paired with some classic Mexican sides for dinner including:
- Refried Beans
- Guacamole and Pico de Gallo
- Mexican Street Corn Salad
- Cilantro Lime Rice
- Black Bean Salsa
- Carne Asada
- Southwest Salad
Recipe Tips and Tricks
- Use thick tortillas or store-bought tortilla chips. Because you're going to smother them in salsa, thicker-cut tortillas work best for making these chilaquiles, as they won't get soggy and fall apart as easily as thinner ones.
- Cut the tortillas evenly. To ensure that your tortilla chips cook evenly with a consistent crispy texture, cut the tortillas into similar-sized triangles.
- Toast or fry the tortillas. We toasted the tortillas in the oven but you can also fry them in oil. Toasting in the oven is a healthier option but frying will make them crispier.
- Add toppings before serving. It's best to add the fresh toppings just before serving. This helps retain their texture and prevents them from becoming soggy.
- Serve immediately. Chilaquiles verdes are at their best when served immediately as this ensures that the tortilla chips still have their crunchiness texture.
Storing and Freezing Instructions
How to Store
You can store leftover chilaquiles verdes in an airtight container in the fridge for up to 3 days.
How to Reheat
Reheat in the oven at 350℉ for 10-15 minutes or in a skillet over the stove on medium heat until warmed through.
How to Freeze
Chilaquiles verdes isn't very freezer-friendly once assembled, but you can freeze the sauce, tortillas, and toppings separately in freezer-safe bags for up to 3 months and then assemble and cook when you're ready.
More Mexican Recipes
- 30 Best Mexican Recipes
- Homemade Taquitos
- Huevos Rancheros
- Sheet Pan Nachos
- Baked Chicken Quesadillas
- Beef Taco Salad
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Beet Salad
This Beet Salad is a light, fresh, and vibrant salad that is packed with nutrients. It is loaded with earthy beets, crisp greens, briny feta cheese, and protein-rich walnuts that are all tossed together in a tangy homemade honey balsamic vinaigrette. You'll love this easy and simple beet recipe!
Plus, it's easy to customize this homemade beet salad by adding in different ingredients to switch up the flavors and textures. Serve it as a light lunch, a colorful side dish, or a centerpiece at a potluck.
Why You'll Love this Beet Salad Recipe
- Quick and easy to make. This beet salad recipe is easy to make using simple ingredients and requires just a few steps. Prep the beets, assemble the salad ingredients, make the dressing, and toss. It takes some time to cook the beets but only about 10 minutes of active prep time.
- Delicious and flavorful. With a delicious combination of flavors and textures, you will find yourself making this beet salad over and over again. The naturally sweet and tender beets are complemented with tangy cheese, crisp greens, and crunchy nuts. It's a refreshing and satisfying salad that you can customize!
- The homemade vinaigrette. This delicious salad gets a ton of flavor from the homemade honey balsamic dressing that we make from scratch using just 5 ingredients (plus salt and pepper). Make extras to serve over salads all week!
- Perfect for any occasion. Whether you're looking for a light lunch, a side dish for a dinner party, or a refreshing addition to a potluck, this beet salad will do the trick! Plus, it is great option for people with dietary needs as it is vegetarian and gluten-free.
Ingredient Notes
To make this easy and delicious Beet Salad, you will need the following ingredients (full measurements in recipe card below):
- beets - you can use any kind of beets (or a variety) such as red beets, golden beets, or chioggia beets. When shopping for beets, look for fresh, firm beets with smooth skin - and pick beats that are similar in size for even cooking.
- arugula - for a milder taste, you can substitute or mix the arugula with other salad greens like spinach or lettuce.
- microgreens - use your favorite microgreens including micro arugula, micro basil, or micro radish. You can also leave this out if you prefer.
- walnuts - you can lightly toast the walnuts in a dry skillet for a few minutes to enhance their flavor, if desired. You can also substitute with other nuts such as almonds, pecans, or hazelnuts. Toasted chickpeas also work really well!
- feta cheese - you can also substitute with goat cheese if you prefer.
You will also need the following ingredients to make the vinaigrette (or use store-bought dressing - whatever is more convenient!):
- balsamic vinegar - if you don't have balsamic, use the next best thing, like red wine vinegar or apple cider vinegar.
- olive oil - use a good quality, extra virgin olive oil.
- garlic - we use a fresh clove of garlic for the best flavor, but you can also use ½ teaspoon of pre-minced garlic if desired.
- Dijon mustard - you can substitute with other types of mustard such as yellow mustard or brown mustard.
- honey - you can also use an equal measure of maple syrup or agave nectar in place of the honey.
- salt and pepper
You will also need measuring cups and spoons, medium cooking pot, small mixing bowl, and a large serving bowl.
How to Make the Best Beet Salad
- Prepare the beets. In a medium pot, add beets and water and bring to a boil over medium-high heat. Reduce the heat to low and simmer until fork tender, about 30 minutes. (You can also bake the beets in a 375F preheated oven until fork tender, about 45-50 minutes). Let the beets cool completely under running water and drain well. Use a paper towel to pat them dry. Slice the beets in half and cut into ⅛-inch wedges or rounds.
- Make the dressing. In a small mixing bowl, whisk together balsamic vinegar, oil, garlic, dijon mustard, honey, salt, and pepper until smooth.
- Assemble the salad. Arrange the arugula, microgreens, beets, walnuts, and feta cheese in a large serving bowl.
- Toss. Drizzle with the vinaigrette dressing and toss well. Serve immediately.
Recipe Variations
- Roast the beets. We boiled these beets to make it easy but you can also roast them to intensify their flavor. Wrap them in aluminum foil and roast in the oven until tender. For instructions on how to roast beets, see our Beet Hummus recipe.
- Add quinoa. Bulk up this salad with extra protein and make it more filling by adding in cooked quinoa.
- Make it spicy. Add a kick to this salad by adding in diced jalapeños or a sprinkle of red pepper flakes.
- Add citrus. Add some brightness to your bet salad by adding segments of juicy citrus fruits such as lemons, oranges or grapefruits.
- Add fresh herbs. Toss fresh herbs like dill, basil, cilantro, or parsley into the salad or serve as a garnish on top.
- Make a Mediterranean beet salad. Add in some classic Mediterranean ingredients such as chickpeas, kalamata olives, and diced cucumbers.
- Make an Asian beet salad. Add in sliced radishes, sesame seeds, scallions, and a Creamy Sesame Dressing (or simply toss in a soy-ginger sauce).
How to Serve
This Beet Salad is delicious served on its own for a light lunch with a simple side, or served as a side dish paired with an entree. Some of our favorite to serve with this are:
- One Pan Roasted Chicken and Potatoes
- Tagliatelle Pasta
- Persian Lentil Soup
- Salmon Bites
- Skillet Lasagna
- Tofu and Mushroom Stir Fry
- Garlic Breadsticks
Recipe Tips and Tricks
- Slice the beets uniformly. For a consistent looking salad, cut the beets into uniform slices or wedges. Presentation is everything!
- Use gloves. If using red beets, things can get really messy. I recommend wearing disposable gloves or using tongs when handling beets to avoid staining your hands.
- Serve chilled or at room temperature. If you want to allow the flaovors to melt together even more, you can chill the salad in the fridge for about 30 minutes before serving.
Storing Instructions
How to Store
Store this beet salad in an airtight container in the refrigerator for up to 2-3 days. Note that if using red beets, it will start to stain the other ingredients used in the salad the longer it is stored so it may not look as pretty, but it still tastes delicious.
Make Ahead
If planning to make ahead, I recommend making the components ahead of time and then assembling before serving (particularly if using red beets as it can start to get messy and stain the other ingredients).
- Cook the beets ahead of time and allow them to cool to room temperature. Then, store in an airtight container in the refrigerator for up to 3-5 days.
- Make the dressing ahead of time and store in an airtight container or jar in the fridge for 1-2 weeks. Give the dressing a good shake or stir before using.
- Chop the walnuts and store in a container at room temperature.
More Salad Recipes
- 40 Best Salad Recipes
- Spring Salad
- Peach Arugula Salad
- Classic Potato Salad
- Sweet Kale Salad
- Strawberry Avocado Salad
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I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Strawberry Muffins
These Strawberry Muffins are tender, fluffy, and delicious - the perfect summer treat! They are golden-brown and crisp outside while moist and cake-like inside and bursting with fresh strawberries. Make these quick and easy muffins in just 30 minutes using basic pantry staples.
Serve these homemade berry muffins as an easy breakfast on-the-go or a tasty afternoon snack anytime you are craving something sweet and fruity. It's a total crowd pleaser for anyone who tries them!
Why You'll Love these Strawberry Muffins
- Quick and easy homemade muffin recipe. These strawberry muffins are quick and easy to make from scratch. Just combine the ingredients, scoop into a muffin pan, and bake. It's the perfect treat to make at the last minute!
- Fresh and juicy strawberries. Experience the delicious flavors of fresh strawberries with every bite. These muffins are my favorite way to use up strawberries during the peak summer season.
- Light and cakey texture. These strawberry yogurt muffins have the best texture! They are moist and fluffy inside yet golden crisp outside - exactly what you want in a delicious classic muffin.
- Serve it whenever you want. Whether it's for breakfast, an afternoon snack, or an easy dessert, these strawberry muffins are perfect for any occasion. Enjoy them warm out of the oven or at room temperature - either way, they're a crowd-pleaser.
Ingredient Notes
To make these delicious and easy Strawberry Muffins, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - ideal for making perfectly soft and fluffy cupcakes. If you prefer a gluten-free option, you can use a gluten-free all-purpose flour blend as a substitute.
- baking powder + soda - leavening agents to help the muffins rise.
- salt
- butter - use unsalted butter for better control over the amount of salt in the recipe.
- granulated sugar
- egg - binds the ingredients together and give the cupcakes a richer flavor, structure, and nice golden color.
- plain yogurt - use plain yogurt to add moisture and tenderize the crumb. Using full-fat yogurt provides a richer texture.
- vanilla extract - use the same amount of vanilla bean paste for a slight flavor boost.
- strawberries - fresh strawberries are the star ingredient of these muffins. Make sure to wash and hull the strawberries before slicing or chopping them for the recipe.
Baking Tools and Equipment
You will also need the following baking tools and equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer and/or stand mixer
- 12-cup muffin pan
- cupcake liners
- wire cooling rack
How to Make the Best Strawberry Muffins
- Combine dry ingredients. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt.
- Combine wet ingredients. Use a hand mixer (or stand mixer) to cream together the butter and sugar in a large mixing bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
- Add dry to wet ingredients. Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible.
- Add strawberries. Fold in the strawberries (reserve ¼ cup of them for the top of the muffins).
- Scoop muffins. Line a 12-tin muffin pan with cupcake liners. Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top. Press remaining chopped strawberries on top.
- Bake. Bake in a 400F preheated oven for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.
Recipe Variations
- Add a crunchy sugar crust. Add a little more texture with the just a little bit of extra effort. Right before putting the muffins in the oven, lightly sprinkle a bit of granulated sugar over the tops. When they're done, the strawberry muffins will have a sweet, glittery crust.
- Add a streusel topping. You could also top the muffins with a streusel topping before popping into the oven. Try our oat streusel topping from this Cranberry Muffin recipe.
- Make with mixed berries. Add blueberries, raspberries, or blackberries alongside the strawberries to create a delightful mixed berry muffin instead.
- Add a cream cheese filling. Combine cream cheese, sugar, and vanilla extract, and drop a spoonful into each muffin cup before covering with batter.
- Add chocolate. Fold in a cup of chocolate chips or chunks into the batter for pockets of melty chocolate in every bite.
- Add lemon. Give your strawberry muffins a refreshing twist by adding a teaspoon or 2 of lemon zest to the batter.
How to Serve
There are many ways to serve these delicious Strawberry Muffins:
- For breakfast or brunch. Make a big batch and serve as breakfast on-the-go for the week, or serve as part of a larger brunch spread.
- With a warm drink. Serve these homemade muffins with a hot drink like tea or coffee. Try it with Chai Tea Latte, Matcha Latte, or White Hot Chocolate.
- Pair with a fruity spread. Strawberry muffins pair really well with fruity spreads such as Strawberry Jam, raspberry jam, or even a dollop of fresh Strawberry Compote. Spread a generous amount on top or serve it on the side.
- Serve with whipped cream or ice cream. Serve with a dollop of whipped cream or coconut cream to add a creamy element. You can also serve them warm with a scoop of Vanilla Ice Cream or strawberry ice cream.
- Create a make your own dessert. Pair these strawberry muffins with extra fresh strawberries, a scoop of vanilla ice cream, and a drizzle of chocolate sauce.
- As part of a dessert buffet. Serve these fruit muffins alongside other desserts such as fresh fruit, cupcakes, cookies, or pie.
Recipe Tips and Tricks
- Do not overmix the batter. Overmixing can result in dense and tough muffins. Mix the wet and dry ingredients together until just combined, with a few lumps remaining..
- Try eco-friendly muffin liners. Use compostable or reusable muffin liners as an earth-friendly alternative to traditional muffin liners.
- Allow muffins to cool. Let the muffins cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely. This will help them hold their shape and prevent sticking.
- Turn into mini muffins. Make these strawberry muffins more travel-friendly by making mini muffins instead! Pour the batter into a mini muffin tin and adjust the baking time to around 10-15 minutes.
- Make jumbo muffins: Similarly, you can make them bigger and make 6 jumbo strawberry muffins instead. Just pour into a jumbo muffin pan and bake for 22-25 minutes until tops are golden brown and a toothpick inserted comes out clean.
Storing and Freezing Instructions
How to Store
Once cooled to room temperature, store freshly baked strawberry muffins in an airtight container for up to 2 days at room temperature or up to 1 week in the refrigerator.
How to Reheat
You can warm up these homemade muffins if you prefer. Just pop into the microwave or in a 350F preheated oven or air fryer for 5-10 minutes until warmed through.
How to Freeze
You can freeze strawberry yogurt muffins for up to 3 months. To freeze, place them into a freezer bag or airtight container and store in the freezer. To serve, first let them thaw overnight in the fridge or on the kitchen counter for a few hours to defrost.
More Strawberry Recipes
- 25 Best Strawberry Recipes
- Strawberry Cobbler
- Strawberry Bread
- Strawberry Shortcake
- Strawberry Compote
- Strawberry Galette
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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