Key Ingredients

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

For the Salmon Bowls

• Grains. Use white rice, brown rice (or Instant Pot Brown Rice), or work in some extra protein with cooked quinoa.
• Salmon. Loaded with omega-3 fatty acids, salmon is my favorite protein to pair with teriyaki.
• Low-Sodium Soy Sauce. Serves as the base for this homemade teriyaki sauce that’s sweet, spiced, and sassy all at the same time.
• Rice Vinegar. Provides vital acidity to balance the salty soy sauce and sweet honey.
• Honey. An alternative to gobs of brown sugar or corn syrup in other salmon bowl recipes, I opted for honey to naturally sweeten the sauce.
• Garlic and Ginger. This dynamic duo is essential for making this homemade teriyaki sauce taste just like your favorite classic takeout recipe (like this Instant Pot Chicken Teriyaki).
• Red Pepper Flakes. Provides a little zip and heat.
• Vegetables. English cucumber, ripe avocados, and shelled edamame. We’re keepin’ it green!
• Garnishes. Sliced green onions and black sesame seeds add texture and flavor.

For the Creamy Sauce

• Nonfat Plain Greek Yogurt. The creamy, tangy base for this salmon rice bowl sauce.
• Sriracha. Puts some pep in your step—and this spicy salmon bowl.

Recipe Variations

• Switch Up the Salmon. Soy Ginger Salmon or Pineapple Glazed Salmon would also work well for salmon rice bowls, or try Grilled Salmon in the summer.
• Cook the Vegetables. In an earlier version of this teriyaki salmon bowl recipe, I stir-fried the vegetables. Cook up some of your favorite veggies or use this Cabbage Stir Fry or Zucchini Stir Fry for inspiration.
• Skip the Grains. Make this recipe into a salad and serve it over a bed of greens or try it with cauliflower rice. (Cauliflower Fried Rice would also be delish.)

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.

• Whole Wheat Short Pasta. I recommend penne, orecchiette, or farfalle.
• Sweet or Hot Italian Turkey Sausage. You can certainly use traditional Italian sausage if you prefer, or try Italian sausage made with chicken. Keep in mind that hot Italian sausage can be very hot, so you might want to opt for sweet if you’re spice sensitive.
• Red Pepper Flakes. You can dial these back if you’re using hot Italian sausage.
• Garlic. My motto for garlic: you can always add more, but you should never add less. That said, I think 3 cloves is plenty here since we’ve got so many other flavors going on.
• Dry White Wine or Low-Sodium Chicken Broth. If you’re using wine, Pinot Grigio, Pinot Gris, and Sauvignon Blanc are great choices.
• Sun-Dried Tomatoes in Oil. Because you’ll also be using the oil to this recipe, don’t buy the dried kind that comes in a pouch. Be sure to try this Sun-Dried Tomato Pasta too.
• Cannellini Beans. Or another variety of white bean. Chickpeas would be fabulous too if you’ve got a can on hand.
• Unsalted Butter. Enough for a flavorful sauce without overdoing it.
• Lemon. Zest the lemon first, then juice it.
• Parmesan Cheese. I am not a food snob by any means, but those green bottles of shaky cheese just aren’t going to cut it here. If you want your Parm to melt into a silky smooth sauce, you really need to grate your own from a block.
• Baby Spinach. To amp up the veggie factor. Arugula, chard, or kale are also fabulous greens to add to Italian sausage pasta. Note that kale takes a bit more time to wilt.

Recipe Variations

• Not-Kale Soup. This recipe also works for chard, spinach, and other greens. 
• Make It Vegan. Skip the Parmesan (or add dairy-free Parm) and add the miso. Omit the sausage or replace it with your favorite vegan sausage; crumble it up and add it with the kale.
• Add Butternut Squash. Butternut squash and kale make a great pair, as in my Quinoa Stuffed Butternut Squash with Kale. Cube the squash small and add it to the pot with the beans and broth.
• Add Potatoes. Add small diced potatoes (or sweet potatoes!) with the beans and broth.
• Try Chickpeas. Swap the canned white beans in this kale soup for chickpeas.
• Make It Creamy. After the kale wilts, pour in half-and-half for a creamy finish.

What to Serve with Kale Soup

• Salad. Soup and salad is a classic combo! Serve kale soup with Burrata Salad or a light Arugula Salad.
• Sandwich. Prefer something a little more substantive with your kale and white bean soup? Then try a Chickpea Salad Sandwich or Apple Grilled Cheese with Turkey.
• Bread. You could buy a crusty baguette from the bakery, or if you’re feeling ambitious, make Rosemary Olive Oil Bread or Cornbread Muffins.

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.

What to Serve with Chicken and Orzo

This chicken and orzo skillet is a one-pan dinner on its own, but if you want to stretch it a little further, serve it with Homemade Garlic Bread, Air Fryer Green Beans, or Sauteed Zucchini. This Arugula Salad would be excellent too if you want to keep it simple.