Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Long Grain Rice. I used jasmine rice for this recipe, but another long-grain variety of white rice will also work. What you don’t want is a short-grain rice, which is stickier and clumpier.
• Water or Vegetable Broth. You’ll get a little extra flavor if you use broth.
• Lime. You’ll need both the zest and the juice.
• Garlic. Enough to add some oomph without making the rice taste garlicky.
• Cilantro. The stems of cilantro are tender, so you don’t have to pull off the leaves unless you find the stems objectionable.

What to Serve With Cilantro Lime Rice

I bet you have some ideas of your own, too! But here are my personal faves:

• Burritos. This Vegetarian Burrito recipe is fantastic for meal prep!
• Enchiladas. A scoop of cilantro lime rice will round out your plate of Vegetarian Enchiladas.
• Tacos. Serve Salmon Tacos or Flank Steak Tacos with this rice and refried beans.
• Bowls. A Burrito Bowl is so much better with cilantro lime rice instead of plain rice!
• Beans. Rice and beans is a classic budget-friendly meal! These Crock Pot Pinto Beans are a reader favorite.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Flatbread Crust. Use my whole wheat pizza dough, 2 store-bought single-serving pizza doughs, or precooked store-bought flatbreads or naan bread.

Margherita Flatbread Pizza Toppings:

• Prepared Tomato Pizza Sauce. Any brand you like; freeze any leftovers for another day.
• Shredded Mozzarella Cheese. Freshly shredded is best, as it melts smoother.
• Grated Parmesan Cheese. Since the ingredients are simple, good quality Parmesan is worth it. The grated Parm in a green bottle? Not so tasty.
• Extra-Virgin Olive Oil. This is a recipe where using a good, fruity olive oil pays off.
• Fresh Basil. Tear the big basil leaves; leave the smaller ones as-is.
• Balsamic Glaze. Optional, but it’s an addition that really brings it all home.

Pesto Flatbread Pizza Toppings:

• Basil Pesto. Or your prepared pesto of choice.
• Shredded Mozzarella Cheese. For that perfect cheese pull.
• Crumbled Goat Cheese. Not a fan of goat cheese? Use extra mozzarella or Parmesan instead.
• Cherry Tomatoes. Use all red or a rainbow of colors.
• Fresh Basil. Double the basil for double the deliciousness.
• Balsamic Glaze. A swirl of balsamic vinegar makes your flatbread pizza look and taste like it came from a restaurant.

Recipe Variations

• Use One of My Other Pizza Recipes. Use my Asparagus Pizza, Carbonara Pizza, Brussels Sprouts Bacon Pizza, or any other pizza recipe as your flatbread pizza inspiration. The amount of toppings for a single full-size pizza will make two flatbread pizzas.
• Switch Up the Toppings. Swap the tomatoes for Roasted Red Bell Peppers on the pesto pizza; scatter fresh arugula over the Margherita flatbread pizza instead of basil for a peppery bite. Take inspiration from Mushroom Pizza and top your pizza with mushrooms. As long as you don’t overdo it on the toppings, you really can’t go wrong.
• Get Creative with Your Sauce. Take a note from my BBQ Chicken Pizza and use Barbecue Sauce, swap a parsley or cilantro pesto, or try something completely different like chimichurri or mashed Roasted Garlic.

What to Serve with Flatbread Pizza

• Salad. Round out your meal with a salad. My Arugula Salad and Antipasto Salad are both fabulous choices.
• Other Snacks. Making flatbread pizzas for a get-together? Pair them with other party favorites like Greek Yogurt Ranch Dip and Edamame Hummus.
• Cocktails. Since flatbread pizzas make me feel like I’m enjoying dinner at a restaurant, I can’t resist mixing up some fancy drinks too. I recommend White Sangria or an Italian Margarita.
• Dessert Pizza. Let’s go all out! Finish your dinner with Fruit Pizza Cookies or Rainbow Fruit Pizza.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Old-Fashioned Oats. Also known as rolled oats. These are the happy medium in the world of oatmeal, heartier than quick oats but they cook faster than steel-cut oats. 
• Milk. You can use any milk you like, dairy or plant-based.
• Pure Maple Syrup. Honey would also work.
• Ground Cinnamon. Make sure your jar is fresh! If you open it up, smell it, and you’re not hit by a waft of warm cinnamon aroma, it might be past its prime and due for replacement.
• Kosher Salt. This is the secret to a good bowl of oatmeal. Just a bit of salt enhances the flavor.
• Apple. You can use any kind you like, but I prefer crisp varieties because they hold their shape better in the oats, rather than turning to mush.
• Pure Vanilla Extract. Vanilla isn’t just for vanilla flavor, it also works like the salt to enhance the flavor of a recipe.
• Toasted Pecans. Walnuts or almonds would also work!
• Optional Add-Ons. Chia seeds, flaxseeds, and/or peanut butter.
• Sautéed Apple Topping. This is also optional, but I highly recommend it! You’ll need another apple and butter, but all the other ingredients are things you’ll already have out for making the oatmeal.

Recipe Variations

• Swap in a Pear. A firm pear can be swapped for the apple. (Pear lovers: I see you, I am you. Make this Pear Crisp too!)
• Try Other Spices. A pinch of nutmeg or ginger will add another layer of warmth, or try some cardamom for a more complex flavor with a hint of citrus.
• Use Quick Oats. If you swap in quick oats, they’ll cook more quickly, but the texture won’t be as hearty. Add the apples in the first step of the recipe if you make this swap.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Sugar Pie Pumpkin. Not a carving pumpkin—while those are edible, the flavor is lacking. You want the small pumpkins that are usually sold alongside the winter squashes. You can also use kabocha squash or butternut squash in this recipe instead of pumpkin.
• Unsalted Butter. For a light, velvety touch.
• Aromatics. Yellow onion and garlic accentuate the savory side of the pumpkin.
• Spices. Ground ginger, cinnamon, allspice, and cayenne pepper.
• Broth. Either vegetable broth or chicken broth. Avoid the tinny canned varieties and opt for a brand that tastes so good, you’d gladly sip it from a mug when you’re under the weather. The broth forms the base of the flavor in this soup, so it’s worth it to spring for the good stuff—or even use homemade. 
• Half-and-Half. The perfect compromise for adding richness and creaminess to the soup without using heavy cream.
• Honey. Plays up the earthy sweetness of the pumpkin.
• Toppings. I like to use either toasted pepitas or Roasted Pumpkin Seeds, along with a swirl of plain Greek yogurt. Chopped fresh herbs like sage or parsley are tasty too.

How to Roast Pumpkin

While you can use pumpkin puree instead of a fresh, whole pumpkin, I think making your own pumpkin puree from roasted pumpkin ranks as one of those culinary adventures you should partake in at least once in your life.

The good news is that it’s incredibly easy and sugar pie pumpkins aren’t any more unwieldy to work with than your average acorn squash—they’re just slightly bigger. 

Prepare. Position a rack in the center of your oven and preheat it to 350ºF. Line a baking sheet with parchment paper.

Cut off the Top and Halve. Use a sharp chef’s knife to slice the top off the pumpkin, then cut the pumpkin in half from the stem to the base.

Scoop. Use a spoon to scoop out seeds and pulp; discard them or save them for making roasted pumpkin seeds.

Oil and Season. Drizzle olive oil all over the pumpkin flesh—the insides, not the skin. Sprinkle with salt and pepper and rub it in evenly.

Pierce. Place the pumpkin halves cut-side-down on the pan. This allows them to steam as they bake and also gets some nice caramelization on the cut sides. Pierce the skin with a fork.

Roast. Cook pumpkin in the oven for 45 to 55 minutes, or until the flesh is tender. Cool a bit, then scoop out the flesh and discard the skin.

What to Serve with Pumpkin Soup

• Chickpeas or Nuts. Toasted pecans or walnuts add a crunchy contrast to the creamy soup, as do my crispy Roasted Chickpeas.
• Sandwiches. We love a soup-and-sandwich duo! You can never go wrong with soup and an Air Fryer Grilled Cheese, but the fall flavors in my Apple Grilled Cheese with Turkey also pair well with this pumpkin soup recipe.
• Bread. You can pick up a crusty loaf of sourdough or a baguette from your favorite bakery, or if you’re feeling ambitious, bake your own Sweet Potato Cornbread or Beer Bread.
• More Toppings. Make the Parmesan sage croutons from my Butternut Squash Soup, crumble up some Air Fryer Bacon, add a spoonful of crème fraîche, grate some aged cheddar over the top—the world is your oyster, friends.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Frozen Strawberries. Buying a bag of frozen strawberries easiest, but if you have fresh berries on hand, just hull them and pop them in the freezer.
• Banana. Cut it into a few big chunks. No need to freeze it first as long as your strawberries are frozen.
• Nut Butter. You can add a tablespoon or two of peanut butter or almond butter to make the smoothie richer and add a little protein.
• Almond Milk. Or your milk of choice.
• Ice. Optional, only if you need it!

Tips for a Perfect Strawberry Banana Smoothie

• Make It Less Banana-y. Here’s a pro-tip: If you don’t want your smoothie to have a strong banana flavor, you can use a banana that’s unripe or just a bit ripe. They have a much milder flavor than ripe bananas, so you get the creamy texture without as much flavor. (Note that they’re also less sweet, so you may have to add some honey or another sweetener.)
• Add the Milk First. This helps create a vortex in the blender, pulling the solid ingredients towards the blade and making it less prone to stopping. If the blender does stop, just turn it off, stir, and turn it on again; if it happens a second time, you probably need a splash more milk.
• Adjust as Needed. You can make this strawberry banana smoothie as thick or as thin as you’d like. If I want it thicker without adding more fruit, I add ice cubes. To thin it out, simply add more water or milk. Just be sure to use a conservative amount so you don’t end up going too far in the other direction!

Strawberry Banana Smoothie Add-Ins

I love keeping it simple with this smoothie, but you can totally jazz it up if you’d like! Here are some ideas:

• Hemp Hearts. These don’t alter the flavor or texture, but they add protein and omega-3 fats.
• Flax Seeds or Chia Seeds. Hello, fiber!
• Protein Powder. A scoop of unflavored or vanilla protein powder will make this smoothie a satisfying meal.
• Matcha Powder. This will give you a little caffeine boost, which is always welcome in the morning.
• Yogurt. Vanilla or plain yogurt will add a little more creaminess.
• Spinach. Yes, you can also add a handful of greens and make a Strawberry Spinach Smoothie—but you can say good-bye to that pretty pink color!

More Strawberry Smoothies to Try

• Strawberry Blueberry Smoothie. No banana here! This one gets its creaminess from yogurt.
• Strawberry Mango Smoothie. Tastes like you’re on vacation.
• Strawberry Kiwi Smoothie. Nostalgic for those of us who spent our tween years sipping on Kiwi Strawberry Snapple. 
• Strawberry Smoothie. Because sometimes you just want to keep it simple.