Creamy Crab Pasta Recipe

Creamy crab pasta recipe is made with a linguine cream sauce and sundried tomatoes.

Serve creamy crab pasta with garlic bread for a satisfying mid week meal. Create this delicious pasta in only 30 minutes using a can of crab from your pantry.

Creamy crab pasta is a tasty and savory meal you can serve to your entire family. It makes leftovers easy for your lunch the following day, since it will stay good for up to 3-4 days in the refrigerator.

Creamy Crab Pasta Recipe
Creamy Crab Pasta Recipe

Creamy Crab Pasta Recipe

How to make creamy crab pasta recipe
Course Main Course
Servings 6 people

Ingredients
  

  • 200 g linguine
  • 120 g canned crab water removed
  • 3 cloves garlic minced
  • 2 tbsp sundried tomatoes
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1 cup milk or half and half
  • 1 cup mozzarella cheese grated
  • 1/4 cup peas frozen
  • 2 tbsp parmesan cheese

Instructions
 

  • Cook linguine according to package instructions.
  • In a medium frying pan on medium heat, combine sundried tomatoes (with a bit of their oil) and garlic. Cook for a minute or two until fragrant.
  • Add salt, paprika and milk to the saucepan. Let it come to a low simmer and add mozzarella cheese and crab to the saucepan.
  • Use a whisk to melt the cheese into the sauce. Add peas and cook for another minute or two until the sauce has come together. It won't be very thick.
  • Add cooked pasta to the frying pan and coat together with the sauce. Cook for a minute or two.
  • Dish out the pasta onto a place. Top the pasta with a bit of parmesan cheese.
  • Serve immediately
  • Store for 3-4 days in the refrigerator.
Keyword dinner
creamy crab pasta recipe

Flatbread Recipe with Yeast

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Make your own flatbread recipe with yeast in only 1 hour. With about 45 minutes of rising time, you’ll have plenty of time to prepare your flatbread toppings.

You can use just about anything for your toppings that you would use on pizza, as you would on flatbread.

Flatbread toppings to try out:

  • arugula
  • prosciutto
  • balsamic vinegar
  • feta
  • avocado
  • pesto
  • pear
  • brie
  • spinach
  • caramelized onions
  • sundried tomatoes
  • basil
Flatbread Recipe with Yeast

What is flatbread pizza

Flatbread pizza is thin crust pizza. Flatbread dough is rolled out to be much thinner, and therefore has a thin crust. Due to the thin crust, flatbread is crispy, whereas pizza is chewy.

Since flatbread has a crispy crust, people usually put different toppings on it than pizza, because it’s more of an appetizer. Usual toppings for flatbread include pesto, sundried tomatoes, BBQ chicken, pineapple, onions, arugula, balsamic vinegar, etc.

How long is flatbread good for

Flatbread dough is good for up to 2 days in the fridge. Cooked flatbread is good for 3-4 days in the fridge.

Flatbread Recipe with Yeast

Flatbread Recipe with Yeast

How to make flatbread with yeast recipe
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Main Course
Servings 2 flatbreads

Ingredients
  

  • 1 tsp dry active yeast
  • 1 tsp sugar granulated
  • 1 tsp salt
  • 2 cups flour all-purpose
  • 1 tbsp olive oil
  • 3/4 cup warm water 100-110 degrees F

Instructions
 

  • Combine yeast, sugar and warm water in a large mixing bowl. Let it sit for 5 minutes to active the yeast.
  • Add flour, olive oil, and salt to the mixing bowl. Mix with a fork or wooden spoon until it has started to come together. Turn onto a floured flat surface and knead the dough for a couple of minutes until it becomes smooth and elastic.
  • Place the dough back into the mixing bowl and cover with a clean kitchen towel. Let the dough rise for 45 min – 1 hour.
  • Cut the dough in half and roll out the dough. You should have 2 flatbreads to work with. The dough should be rolled quite thin for flatbread.
  • At this point you can add any toppings to the flatbread. It is recommended that you brush the flatbread with a bit of olive oil before adding your pizza sauce.
    Flatbread Recipe with Yeast
  • Bake the flatbread at 450 degrees F for 7-12 minutes. The flatbread edges will be light-golden brown, and the cheese will start browning when it's ready to come out of the oven.
    pesto flatbread recipe vegetarian
Keyword dinner
Flatbread Recipe with Yeast

Vegetarian Pesto Flatbread Recipe

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Vegetarian pesto flatbread recipe is best made with fresh pesto. The secret to making a good pesto flatbread is adding more fresh pesto to the flatbread once it has come out of the oven.

Pesto is absorbed into the flatbread as it cooks, so the flatbread is a bit dry when it comes out of the oven.

Adding more fresh pesto the flatbread once it comes out of the oven adds back the sauce and moisture. The flatbread is the perfect combination of thin crust, and it is packed with flavor. You will love the sundried tomatoes and pesto together.

We recommend using fresh mozzarella for your pesto flatbread recipe. Fresh mozzarella is more flavorful and browns very well in the oven.

We have included a few pictures to see the difference between regular mozzarella vs fresh mozzarella for this flatbread recipe.

If you need to make some fresh pesto before starting your flatbread, try out our recipe.

pesto flatbread recipe vegetarian
fresh mozzarella cheese
pesto flatbread recipe vegetarian

Vegetarian Pesto Flatbread Recipe

How to make vegetarian pesto flatbread
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Main Course
Servings 2 flatbreads

Ingredients
  

Flatbread Dough

  • 1 tsp dry active yeast
  • 1 tsp sugar granulated
  • 1 tsp salt
  • 3/4 cup warm water 100-110 degrees F
  • 2 cups flour
  • 1 tbsp olive oil

Flatbread Toppings

  • 1/2-3/4 cup pesto fresh
  • 1/3 cup sundried tomatoes
  • 16 slices mozzarella cheese fresh or regular

Instructions
 

Flatbread Dough

  • Combine yeast, sugar and warm water in a large mixing bowl. Let it sit for 5 minutes to active the yeast.
  • Add flour, olive oil, and salt to the mixing bowl. Mix with a fork or wooden spoon until it has started to come together. Turn onto a floured flat surface and knead the dough for a couple of minutes until it becomes smooth and elastic.
  • Place the dough back into the mixing bowl and cover with a clean kitchen towel. Let the dough rise for 45 min – 1 hour.

Flatbread Toppings

  • Cut the dough in half and roll out the dough. You should have 2 flatbreads to work with.
  • Add 2 tbsp of pesto to each of the doughs. Using the back of a spoon, spread the pesto to create a thin layer of pesto as the "pizza sauce".
  • Add 8 slices of mozzarella around the dough. Do not overlap the cheese, it should have some space in between each of the cheese slices.
  • Add the sundried tomatoes around the flatbreads. Put them on the pesto, not on the cheese slices.
    pesto flatbread recipe vegetarian
  • Bake the flatbread at 450 degrees F for 7-12 minutes. The flatbread edges will be light-golden brown, and the cheese will start browning when it's ready to come out of the oven.
  • Remove the flatbread from the oven and place it on a wooden cutting board.
  • Using a spoon, spoon the pesto onto the flatbread. While it's still warm, the pesto will melt into the pizza. This is a crucial step, and cannot be missed. Having the extra fresh pesto on the flatbread will make the pesto have more sauce, and will prevent it from being dry. Fresh pesto adds a ton of flavor to flatbread.
    pesto flatbread recipe vegetarian
  • Cut and serve immediately.
  • Store in the refrigerator for up to 3 days.
Keyword dinner
pesto flatbread recipe vegetarian
regular mozzarella cheese
pesto flatbread recipe vegetarian
regular mozzarella cheese

Easy Lasagna Recipe with Ricotta Cheese

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Easy lasagna recipe with ricotta cheese, ground beef, and Italian sausage.

You can make the meat sauce the night before, and assemble the following day to make it an easy lasagna recipe to put together.

Use fresh noodles over regular lasagna noodles. Using fresh noodles eliminates the need to cook the noodles, and they are much thinner than any “oven ready” lasagna noodles.

Italian sausages give this recipe a hint of spiciness which is a welcome flavor in lasagna to make it a bit different than a plain lasagna.

Frozen spinach can sometimes be difficult to find in the grocery stores, we have included some directions on how to cook down fresh spinach for your lasagna if you need to. Make sure to remove all of the water from the spinach before adding it to your ricotta mixture. Otherwise the cheese mixture ends up too thin.

What can you serve with lasagna

How long to bake lasagna for

Bake lasagna for 35-40 minutes at 350 degrees F. Finish off by browning the cheese using a broiler for 3-5 minutes.

Do you bake lasagna covered or uncovered

Bake your lasagna uncovered. Lasagna does not need to be covered in the oven. The cheese will brown the longer you have it in the oven, but it does not start to brown until after 40 minutes in the oven.

What kind of mozzarella is best for lasagna

Use pizza mozzarella or shredded mozzarella is best for lasagna. Do not use fresh mozzarella.

Do you bake lasagna covered or uncovered

Why do you add egg to ricotta cheese for lasagna

Adding egg to ricotta cheese for lasagna combines the mixture together and binds it all together. This allows the cheese not to fall out of the lasagna as it cooks.

How many layers should lasagna have

Lasagna should have at least 3-4 layers of noodles for it to be sufficient.

Do you have to boil lasagna noodles before baking

You have to boil lasagna noodles before baking if they are not “oven ready” or “fresh” noodles. Regular lasagna noodles need to be cooked before baking, because they will not be cooked by the baking process in the oven.

Is lasagna better with ricotta or cottage cheese

Lasagna is better with ricotta cheese than cottage cheese. Cottage cheese is bitter and is mild in flavoring, whereas ricotta is more creamy and flavorful, which goes very well with lasagna that has spinach in it.

What can you serve with lasagna

You can serve many different foods with lasagna including:

  • garlic bread
  • cheese bread
  • breadsticks
  • focaccia bread with oil and vinegar
  • Caesar salad
  • green salad
  • white wine
Easy Lasagna Recipe

What type of pan is best for lasagna

It is best to bake lasagna in a large casserole dish with high sides so you can layer your lasagna with at least 3-4 layers of lasagna noodles

Can you make lasagna in a glass dish

You can make lasagna in a heat proof glass dish, just make sure the sides are high enough for layering.

What is the best salad to go with lasagna

The best salad to go with lasagna is Caesar Salad. It has complimentary flavors and goes well with lasagna.

What is a good dessert to serve with lasagna

There are a few good desserts that go with after serving lasagna including:

  • crème brulee
  • raspberry mousse
  • vanilla ice cream
  • apple crumble
  • pumpkin pie
easy lasagna recipe with ricotta cheese

Easy Lasagna Recipe with Ricotta Cheese

How to make an easy lasagna recipe
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Main Course
Servings 8 people

Ingredients
  

  • 3/4 lb lean ground beef
  • 1 hot Italian sausage
  • 1 mild Italian sausage
  • 1/4 onion diced
  • 2 cloves garlic minced
  • 770 ml tomato sauce
  • 1/2 onion
  • 1/4 cup carrots diced
  • 1/4 cup celery diced
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp fresh basil cut into strips
  • 2 cups ricotta
  • 1 egg
  • 1/4 cup mozzarella cheese grated
  • 1/4 cup parmesan cheese grated
  • 1/2 cup spinach cooked or frozen
  • 1 tsp Italian seasoning
  • 10 fresh lasagna noodles
  • 3/4 cup mozzarella cheese grated
  • 1/2 cup parmesan cheese grated

Instructions
 

  • In a large frying pan, brown ground beef and Italian sausages. Break up the meat into smaller pieces as it cooks. Add onions and salute with 2 cloves of minced garlic.
  • Drain excess oil off of the frying pan.
  • Add tomato sauce to the meat mixture. Cut an onion in half, and add this to the sauce. The onion will release its flavors into the sauce, making it very tasty.
  • Add Italian seasoning, salt and pepper, carrots, celery and mix into the sauce. Set the temperature to low and let simmer for 30 minutes.
  • At the end of cooking the meat sauce in the last minute, add the strips of fresh basil to the sauce.
  • Remove the meat sauce from the heat source and set aside.
  • If you are using fresh spinach, cook it in a large frying pan over medium heat until it has wilted down. It should take about 10 minutes. Remove all water from the spinach by squishing it when it has cooled down. Use a paper towel around the spinach to draw out more water from the spinach. If you are thawing spinach from frozen, place it in the microwave for 30 second intervals until it has fully thawed. Remove the water from the spinach.
  • In a medium bowl, combine ricotta, egg, 1/4 cup mozzarella cheese, 1/4 cup parmesan cheese, spinach, and 1 tsp Italian seasoning. Mix together until fully combined.
  • In a 9 x 13 baking pan or casserole dish that has high sides, place meat sauce on the bottom of the pan until it's fully covered (about half of the meat sauce). Add lasagna noodles lengthwise to the baking pan. Make adjustments as needed by breaking apart the noodles to fully cover the meat sauce.
  • Add the next layer on top of the meat sauce/lasagna noddle's by adding 1/2 of the ricotta mixture. Spread the ricotta mixture so it's one layer that goes right to the edges. Add another layer of lasagna noodles.
  • Add the rest of the meat sauce on top of the last layer of lasagna noodles. Add another layer of lasagna noodles.
  • Add the rest of the ricotta mixture and spread evenly. Add a layer of lasagna noodles.
  • Add 3/4 cup mozzarella cheese and 1/2 cup parmesan cheese to the top of the lasagna. Fully cover the lasagna noodles in cheese. If you don't, the noodles will end up dry and you won't want to eat them.
  • Bake at 350 degrees F for 35 minutes. Then, broil for 3-5 minutes to brown the cheese to your liking.
  • Let the lasagna sit for 10 minutes before cutting into. It will be very hot, and needs to cool down before eating.
  • Lasagna is good for up to 3 days in the refrigerator.
Keyword lasagna
Easy Lasagna Recipe

Pesto Bow Tie Pasta Salad

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Pesto bow tie pasta salad is the perfect summer pasta to indulge in. It’s best eaten with fresh pesto, so be sure to check out our creamy pesto recipe for pasta.

Pesto bow tie pasta salad is made with fresh vegetables, and can be made quickly for a weekday dinner.

Pesto Bowtie Pasta Salad

Do you rinse pasta for pasta salad

Yes, you need to rinse your pasta in order to cool down the pasta to use it for pasta salad. Pasta salad is a cold meal, therefore to prepare the pasta it needs to be rinsed with cold water. You do not want to leave pasta to dry, it will ruin the pasta and be unusable. Make sure to keep it damp with a little water before you use it for pasta salad.

Pesto Bow Tie Pasta Salad

Can you make pasta salad the night before

Pasta salad is better if you make it the night before because the pasta absorbs the flavor of the sauce. The pasta salad is much more flavorful the next day.

How do you keep pasta salad moist

If your pasta salad has dried out after a couple of days, add a touch of extra virgin olive oil and mix the pasta well with it. The pasta will become moist again by adding the oil. Pasta absorbs its sauce, therefore the longer you’ve had the pasta, the more oil you’ll need to add to revive it.

Can you make pasta salad the night before
Pesto Bowtie Pasta Salad

Pesto Bow Tie Pasta Salad

How to make pesto bow tie pasta salad
Prep Time 30 mins
Total Time 30 mins
Course Main Course, Salad
Servings 8 servings

Ingredients
  

  • 1/2 cup fresh pesto (see recipe below)
  • 2 tbsp red wine vinegar
  • dash truffle oil optional
  • 2 tbsp feta crumbed
  • 1/2 cucumber diced
  • 1/2 red pepper diced
  • 1/2 yellow pepper diced
  • 500 g bow toe pasta cooked

Instructions
 

  • Boil water for pasta and cooked pasta according to package directions. Drain pasta and run cold water on the pasta until it has cooled down. Leave it in the strainer.
  • Make pesto (see recipe below). Use a large spoon to add the pesto to the pasta. Add 2 spoonful's and mix together. If you need more pesto, add it only a spoonful at a time until it's fully coated.
  • Add red wine vinegar and truffle oil if desired. Mix together.
  • Add feta to the pasta. Mix until fully combined.
  • Prepare vegetables and add them to the pasta.
  • Mix the pesto bow tie pasta salad until the vegetables are evenly distributed.
  • Store in the fridge for up to 3 days.
    Pesto Bow Tie Pasta Salad
Keyword dinner
Pesto Recipe for Pasta

Pesto Recipe for Pasta

How to make pesto for pasta recipe
Prep Time 10 mins
Total Time 10 mins
Course condiment
Servings 0.5 cup

Ingredients
  

  • 2 cups fresh basil leaves
  • 1/3 cup walnuts
  • 1/2 cup parmesan cheese finely grated
  • 1/4 tsp salt
  • pinch pepper
  • 3 garlic cloves minced
  • 1/3 cup extra virgin olive oil

Instructions
 

  • Place fresh basil leaves with stems removed in a food processor.
  • Add walnuts to the basil leaves and blend until walnuts have been broken up into small pieces.
  • Add finely grated parmesan cheese, minced garlic, salt and pepper to the food processor.
  • Measure out olive oil. Stream olive oil into food processor and blend it until it's fully combined.
  • Use a spatula to remove the pesto from the food processor.
  • Your pesto is ready to use for your pasta recipe.

Balsamic Vinegar and Prosciutto Pizza

Drizzled balsamic vinegar on top of your favorite pizza gives your pizza more of a tangy tart flavor.

Balsamic vinegar topped pizza looks more esthetically pleasing and tastes more flavorful than your average pizza.

Take your pizza to the next level with your most cherished balsamic vinegar.

You can even try out a balsamic reduction for more of a sweeter and rich flavor for your pizza.

Balsamic Vinegar and Prosciutto Pizza
Balsamic Vinegar and Prosciutto Pizza

Balsamic Vinegar and Prosciutto Pizza

How to make pizza with balsamic vinegar and prosciutto
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Main Course
Servings 1 pizza

Ingredients
  

  • 1 pizza dough
  • 1/3 cup pizza sauce
  • 150 g prosciutto
  • 8 slices fresh mozzarella
  • 1/4 red pepper cut into strips
  • 1/8 cup fresh basil cut into strips
  • 1 tbsp balsamic vinegar

Instructions
 

  • Prepare your pizza dough. Let it rise and roll out your dough when you're ready to bake your pizza.
  • Preheat the oven to 500 degrees F.
  • Spread pizza sauce on your pizza dough using the back of a spoon. Spread the pizza sauce right to the edges of the pizza and add more pizza sauce if necessary.
  • Place fresh mozzarella on the pizza in sections. Do not cover the whole pizza in fresh mozzarella. You don't need that much. Use 5-10 slices depending on how big your pizza is. You can refer to the pizza picture for reference of how much mozzarella you'll need for your pizza.
  • Add strips of red pepper around the pizza.
  • Take a piece of prosciutto and rip it into strips that are 1-2 cm thick. You can place them on the pizza and fold them once over itself. Place the prosciutto in this way all around the pizza.
  • Bake the pizza for 10-13 minutes at 500 degrees F. The mozzarella will turn a little brown when it's finished baking. The crust should turn light brown it's finished.
  • Remove the pizza from the oven and place on a wooden cutting board.
  • Add strips of basil to the pizza.
  • Drizzle 1 tbsp of balsamic vinegar onto the pizza.
  • Serve.
Keyword pizza

Butternut Squash Curry with Coconut Milk

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vegetarian butternut squash curry with coconut milk

Butternut squash is one of the most resilient vegetables. It will keep at room temperature for months on end. When you’re in a pinch to create a healthy meal, butternut squash curry with coconut milk is one of my go to recipes.

butternut squash curry with coconut milk
vegetarian butternut squash curry with coconut milk

Butternut Squash Curry with Coconut Milk

How to make vegetarian butternut squash curry with coconut milk
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 6 Servings

Ingredients
  

  • 2 cups butternut squash cubed
  • 1 small onion diced
  • 1 tbsp olive oil extra virgin
  • 1 tbsp ginger grated
  • 2 tbsp red curry paste
  • 1/2 tbsp yellow curry powder
  • 1 can coconut milk
  • 3/4 cup chicken broth
  • 2 tsp sugar granulated
  • 2 cups fresh spinach
  • handful cilantro chopped
  • handful cashews
  • 2 cups basmati rice cooked

Instructions
 

  • Sauté onions over medium heat with olive oil for a couple of minutes. Add butternut squash and ginger. Stir to coat the mixture.
  • Add the red curry paste and yellow curry powder. Stir to coat all of the butternut squash. Cook for 2-3 minutes until fragrant.
  • Add chicken broth, coconut milk and sugar to the mixture. Simmer the squash on medium heat until it's fully cooked throughout ~15-20 min. Pierce with a fork to check doneness.
  • Finally, add the spinach and stir until it's wilted and combined in the sauce.
  • Remove the curry from the heat source. Serve curry over freshly cooked rice. Top with cilantro and cashews.
Keyword dinner, vegetarian

Smoked Vegan Carrot Lox Recipe

vegan cream cheese recipe
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Guest Post by Cashew & Cheese

smoked vegan carrot lox recipe

Ally of Cashew & Cheese creates her own vegan recipes from scratch.

cashew and cheese recipes

From slow roasting carrots to taste like salmon, to vegan portobello mushrooms tasting like steak, she has some of the most unique vegan recipes on her blog. Her Greek heritage comes through in her recipes making them incredibly flavorful and decadent. Today she’s going to teach us how to slow roast vegan smoked carrots to taste like smoked salmon.

Smoked vegan carrot lox is the long lost breakfast option for people that want to add more veggies to their routine. If you struggle with the idea of eating oatmeal every day, or chugging a vegetable-filled smoothie each morning, you have to try this vegan cream cheese recipe out!

nori komi furikake recipes
nori komi furikake recipe

Smoked vegan carrot lox satisfies your savory cravings while still feeling light and healthy.

This meal works incredibly for meal prep. Smoke your vegan carrot lox on Sunday and enjoy them all week long.

smoked vegan carrot lox recipe

Smoked Vegan Carrot Lox

Cashew & Cheese
How to make smoked vegan carrot lox recipe with vegan cream cheese
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Appetizer, Breakfast
Servings 6 servings

Equipment

  • Oven

Ingredients
  

  • 1-2 large carrots peeled into strips
  • 2-3 tbsp rice vinegar
  • 2-3 dashes liquid smoke
  • dash nori komi furikake
  • 1 tbsp caper liquid optional
  • 1 tsp capers
  • salt and pepper to taste
  • pinch dill fresh
  • 1/8 red onion sliced
  • 1/2 pkg vegan cream cheese
  • 6 whole wheat English muffins or bread of your choice

Instructions
 

  • Preheat oven to 350 F.
  • In a bowl, toss the peeled carrots with rice vinegar, liquid smoke (2-3 dashes), kelp granules (nori komi furikake), caper liquid, salt and pepper (white pepper works well). As long as it smells fragrant and a faint bit like seafood, you are good to go!
  • Wrap your seasoned carrots in tin foil packets.
  • Slow roast your smoked vegan carrots by cooking them in your oven for about 3 hours, flipping the tin foil packets every 45 minutes.
  • Remove from the oven at the 3 hour mark. Check them and adjust flavor/cook time to your own preference.
  • Once you're happy with your smoked vegan carrots mixture, let them cool to room temperature.
  • Toast English muffins. Assemble smoked vegan carrot lox by adding vegan cream cheese, fresh dill, smoked vegan carrots lox, red onions, and topping with capers. Serve immediately.
  • Store excess smoked vegan carrot lox in an airtight container in the fridge.

Notes

cashew and cheese recipes Recipe by Alexandra Thompson of Cashew & Cheese
Keyword smoked vegan recipe, vegan cream cheese recipe

Recipe Ideas for Different Types of Flatbread Pizza

There are countless recipes for different types of flatbread pizza.

Flatbread pizza is a fun way to mix up ingredients that you wouldn’t normally have on your everyday pizza.

margarita flatbread fresh basil

If you love experimenting in the kitchen, here are a few recipe ideas for you to try out on your next flatbread pizza.

How to make flatbread with pesto and sun-dried tomatoes?

  1. Make flatbread dough.
  2. Make fresh pesto.
  3. Roll out your dough.
  4. Spread Pesto as you would for pizza sauce. Cover the whole flatbread, leaving only a tiny bit of crust dry.
  5. Place fresh mozzarella in large pieces sparingly around the flatbread.
  6. Add sun-dried tomatoes onto the flatbread.
  7. Bake your flatbread.
  8. Add fresh pesto in heaps onto your flatbread after it comes out of the oven.
sundried tomato pesto flatbread mozzerella
flatbread with pesto and sun-dried tomatoes before baking
sundried tomato fresh pesto flatbread
flatbread with pesto and sun-dried tomatoes after baking and adding more fresh pesto on top

Why do you add fresh pesto on top after the flatbread is done baking?

  • The fresh pesto adds flavor and sauce – making it moist and tasty to eat.

What are some vegetarian flatbread toppings?

  • Olive oil brushed onto the dough, then add pizza sauce, and fresh mozzarella, bake, then add fresh basil leaves
  • Pesto, sun-dried tomatoes, fresh mozzarella, add fresh heaps of pesto on top afterwards
  • Pesto, spinach, mozzarella, feta
  • Pizza sauce, mozzarella, bake, then add fresh tomatoes, arugula, and feta

What are some other flatbread filling ideas?

  • Olive oil brushed onto the dough, then add pizza sauce, and fresh mozzarella, prosciutto, grilled peaches/nectarines, fresh basil
  • BBQ sauce spread as the pizza sauce, BBQ chicken, red onions, mozzarella, fresh cilantro and pineapple
nectartine proscuitto flatbread
bbq chicken flatbread

Best Broccoli and Cheese Soup Ever

best broccoli and cheese soup ever

Best Broccoli Cheese Soup Recipe Ever

How to make the best broccoli and cheese soup for your family
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course, Soup
Servings 8 servings

Equipment

  • Saucepan

Ingredients
  

  • 1 crown broccoli cut into bite sized pieces
  • 1 carrots sliced
  • 1/2 small onion diced
  • 1/4 cup flour
  • Pinch salt and pepper to taste
  • 1/4 cup butter
  • 1 cup cheddar cheese grated
  • 2 cups milk 2%
  • 2 cups chicken broth

Instructions
 

  • Add butter to medium heat frying pan. Saute carrots and broccoli for 3-4 min. Add onions and saute for 1-2 min. Add flour to pan to make a roux.
  • Pour chicken broth into pan and cook vegetables until fork tender ~5 min.
  • Slowly pour milk into pan and cook until gently simmering. 
  • Add grated cheese and whisk until fully combined.
  • Remove from heat and serve immediately.
  • Store in fridge for up to 3 days.
Keyword broccoli, cheese, soup
best broccoli and cheese soup ever