Try This— 7 Naan Pizza Recipes for an Easy Weeknight Meal

In the spirit of easy lunches, and even easier weeknight dinners, I present to you my favorite naan pizza recipes! In case you didn’t know, naan bread makes the perfect no-fuss pizza crust. All you have to do is load up the toppings and you’re in pizza nirvana in under 15 minutes. You must try this!!!

MARGHERITA NAAN PIZZA

ARTICHOKE & OLIVE NAAN PIZZA

FIG, BLUE CHEESE, & ARUGULA FLATBREAD PIZZA

GARLIC ROASTED TOMATO NAAN PIZZA

GRILLED PEACH CAPRESE NAAN PIZZA

AIRFRYER SQUASH & GOAT CHEESE PIZZA

NO COOK MEDITERRANEAN HUMMUS PIZZA

Try This— Maple Ginger Glazed Carrot Pancakes With Salted Sour Cream

I’m always looking for a reason to eat sour cream by the spoonful. I revisited this maple ginger  glazed carrot pancakes recipe I shared with you a while back, because I thought I might have the opportunity to scratch that sour cream itch. Anyway, whether you choose to stick with my original savory yogurt condiment, or decide to live like a rebel and slather this in salted sour cream, you will not be disappointed.

For your convenience, you’ll find the original recipe below. Just replace the yogurt with sour cream, and voila! Even though I originally made this for Easter a couple of years ago, this recipe is the perfect addition to any brunch menu! You must try this!

MAPLE GINGER GLAZED CARROT PANCAKES WITH SALTED YOGURT

INGREDIENTS (MAKES 4 SERVINGS)

  • 4 large eggs, beaten to blend
  • 1 pound carrots (about 8 medium), peeled, coarsely grated
  • ⅓ cup chopped fresh cilantro
  • ¼ cup chickpea flour
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons (or more) olive oil, divided
  • 1 cup plain whole yogurt
  • 1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
  • 1 tablespoon fresh lemon juice
  • Flaky sea salt

FOR THE MAPLE GINGER GLAZE

  • 1/4 cup dark maple syrup
  • 1 tbsp ginger, peeled and grated
  • 2 tsp cider vinegar
  • 2 tbsp butter

DIRECTIONS

  • Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
  • Heat 2 tbsp oil in a large nonstick skillet, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” thickness.
  • Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side.
  • Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
  • for the maple ginger glaze, melt the butter in a small saucepan over medium heat. Add the grated ginger, cider vinegar, and maple syrup. Allow the mixture to start to boil before removing from heat (1-2 minutes)
  • Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.
  • To serve, drizzle carrot pancakes with the maple ginger glaze and serve with salad and salted yogurt, seasoned with sea salt and more pepper.

***Use a nonstick skillet! I can’t stress that enough. I tried making these in a cast iron skillet and it was a tiny catastrophe.

***The pancakes themselves can be slightly on the bland side, so spice away. Experiment and be creative! Some folks even throw curry in the mix. If you do that, I’d probably skip the maple ginger glaze.

***If you like the idea of salted yogurt, try these other savory yogurt recipes.

adapted from bon appetit

Try This- 4 Ingredient Homemade Beer Biscuits

Thanks to my local farmers’ market, I’ve been swimming in butternut squash and I’ve been making the most divine Butternut Squash, Sour Cream, and Apple Cider Soup at least three times a week. Since the weather has taken a turn for the worse, nothing warms my bones like a hearty fall soup and I’m totally obsessed with this one. The thing is, I was craving the perfect bread to sop up what my spoon couldn’t handle, and add that extra stick to your ribs push that almost every fall soup recipe needs.

So I started reminiscing about last year’s Pumpkin Beer & Sharp Cheddar Gnocchi Soup, I realized that what I was missing from this year’s obsession was that subtle flavor of beer. Beer, much like bacon, or cheese, or sugar, makes pretty much everything taste better. You guys… beer biscuits… that is all. I found this healthy beer biscuit recipe, and while they look absolutely delicious, I decided that, for me, making a healthy version of beer biscuits is about as useless as searching for meaning in a Pauly Shore movie. Instead, I tweaked the recipe for a naughtier, more decadent, and undeniably simpler version. With just 4 ingredients, these homemade beer biscuits are super easy to make and they round out every fall meal from salad to soup. You must try this!

Homemade Beer Biscuits

ingredients

  • 4 cups Bisquick (or homemade biscuit mix)
  • ¼ cup sugar (for slightly sweeter biscuits you can use ½ cup)
  • 1 (12oz) bottle or can of your favorite beer
  • 2 tablespoons butter, melted

directions

  • preheat oven to 400°F
  • mix all ingredients well
  • pour into well-greased muffin tins
  • bake for 15-20 minutes
  • serve with honey butter and your favorite fall soup!

Try This- Butternut Squash, Sour Cream, and Apple Cider Soup

Summer gets all the glory for sure, but who doesn’t love a cozy Fall or Winter night snuggled up with a hot meal made with fresh seasonal produce? Mother Nature has us covered as always, and this recipe that celebrates the bounty of a Fall harvest will have you begging for seconds. Butternut squash is cropping up at local farmers’ markets and farm shares everywhere, and I for one couldn’t be happier. Last week, I was ODing on this delicious roasted pumpkin salad with feta and spinach, and this week I’m totally obsessed with this super easy butternut squash soup.

We all know that good things happen when you pair sage and butternut squash, but straight up magic comes from pairing butternut squash with sour cream and cider. Say whaaaaaat?!! I’m not joking. I first spotted this recipe on Food52 and I’m kicking myself for not making it and sharing it with you sooner! This soup comes together in less than half an hour, tastes amazing, and you can pour the leftovers onto anything from focaccia to your favorite pasta. This is totally going to be your new Fall favorite. You must try this!!!

Butternut Squash + Sour Cream + Apple Cider Soup

Ingredients

Serves: 4

  • shallot, sliced
  • clove garlic, peeled and minced
  • cups peeled, seeded, and cubed butternut squash
  • 1/2 cup vegetarian broth, homemade or canned low-sodium
  • 3/4 cup apple cider
  • 1/4 cup light sour cream
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 unpeeled Honeycrisp or Granny Smith apple, cored and finely diced
  • Cracked black pepper

Directions

  1. Heat a medium-size saucepan over low heat. Add the shallot, garlic, and 1/4 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 3 to 5 minutes. Add the squash and the vegetarian broth and bring to a boil. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.
  2. Carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth. Sidebar: instead of all of the fuss of transferring your mixture to a blender, you can use a hand blender right in your saucepan. I got this hand blender as a gift (Thanks, Valerie!!!) and I seriously can’t live without it. It’s upped my smoothie and soup game to expert level.
  3. Add the cider, sour cream, and salt. Continue blending (or hand blending) until well combined. The soup can be made ahead up to this point. If you want to save some for later, now’s the time. You can store it in mason jars and refrigerate/freeze for later. When ready to eat, place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
  4. Ladle the soup into 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.

Try This—Roasted Pumpkin Salad With Spinach and Feta

I have an insatiable sweet tooth, and while I should technically feel bad about the entire loaf of Blueberry Streusel Bread I ate over the weekend, I’m taking comfort in the fact that my other latest obsession is this healthy salad recipe. I absolutely love salads that incorporate something cooked, especially since the addition of something warm makes it easier to enjoy a fresh salad in cold weather. This Roasted Pumpkin Salad with Spinach and Feta from Recipe Tin Eats ticks all the boxes. It’s seasonal, it’s sweet, it’s savory, it’s comfort food, and  best of all it’s healthy.

I’ve made this recipe with winter squash, but roasted pumpkin is always the clear winner. When roasted just right, the pumpkin is sweet and juicy without being too mushy (as squash can sometimes be). The feta adds a zing of salty and creamy, while the pine nuts add a nutty crunch. This is the perfect salad recipe for those colder Autumn and Winter days, and makes a great addition to your Thanksgiving menu. Delicious! You must try this!!!

Roasted Pumpkin Salad with Spinach and Feta

ingredients

for the roasted pumpkin

  • 1½ lbs pumpkin, peeled and cubed
  • 1½ tbsp olive oil
  • salt and pepper

for the dressing

  • 2½ tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt and pepper

for the salad

  • 5 oz (about 4 handfuls) baby spinach
  • 2 oz feta, crumbled
  • ¼ c pine nuts (optional)

Directions

  • Preheat oven to 430°F.
  • Toss pumpkin with olive oil, salt and pepper.
  • Spread on baking tray, bake for 20 minutes.
  • Remove from oven, flip, then bake for a further 7 – 10 minutes until golden but not mushy.
  • Remove from oven and immediately loosen pumpkin with a spatula (pumpkin tends to stick to the backing sheet as it cools).
  • In a small mason jar, combine salad dressing ingredients and shake well.
  • If using pine nuts, toast them in a dry skillet over medium heat until light golden and they smell nutty.
  • Remove them from the skillet as soon as they’re ready and set aside. 
  • Place spinach in a bowl, drizzle with a bit of the dressing then toss. 
  • Add pumpkin, just a bit of feta and pine nuts, then gently toss just to disperse the feta.
  • Transfer to serving plate.
  • Sprinkle over remaining feta and pine nuts.
  • Just before serving, drizzle with remaining dressing. Serve and enjoy!