21 What to Serve with a BLT: 21 Best Sides

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. BBQ Bacon Ranch Pasta Salad

BBQ Bacon Ranch Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz pasta (rotini or fusilli)
• 6 oz bacon, cooked and crumbled
• 8 oz kielbasa, sliced and lightly browned
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1/2 cup ranch dressing
• 1/2 cup barbecue sauce
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. 1. Cook pasta in salted water until al dente; drain and rinse with cold water; drain well.
2. 2. In a skillet, cook bacon until crisp; drain; lightly brown kielbasa slices; set aside.
3. 3. In a large bowl, combine pasta, bacon, kielbasa, corn, tomatoes, cheese, and green onions.
4. 4. Whisk ranch dressing and barbecue sauce; toss with pasta mixture until evenly coated; season to taste. Chill 15–30 minutes if desired before serving.

2. Mango Avocado Salad

Mango Avocado Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This fresh mango avocado salad is packed with sweet, creamy, and citrusy flavors—ready in 15 minutes for the ultimate summer dish.

Ingredients

• 2 medium avocados (diced into ½-inch cubes)
• 1 medium mango (peeled and diced into ½-inch cubes)
• ½ large red onion (thinly sliced and soaked in cold water 10 minutes)
• 1 cup cherry tomatoes (halved)
• ½ cup fresh basil (thinly sliced)
• 2 tablespoons extra-virgin olive oil (extra virgin)
• 1½ tablespoons fresh lemon juice
• ½ teaspoon lemon zest
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon black pepper

Instructions

1. Thinly slice red onion and soak in cold water for 10 minutes to reduce sharpness. Drain well.
2. In a small jar or bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning.
3. Halve the cherry tomatoes. Thinly slice (chiffonade) the basil.
4. Chiffonade the basil by stacking the leaves, rolling them, and slicing into thin ribbons.
5. Dice avocados just before assembling to prevent browning.
6. In a large bowl, gently combine avocado, mango, drained red onion, tomatoes, and basil.
7. Drizzle vinaigrette over salad and toss lightly to coat.
8. Serve immediately or chill up to 30 minutes before serving.

3. Strawberry Cucumber Salad

Strawberry Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497088H22M25S · Total: PT-497088H22M25S · Yield: [‘6’, ‘Serves 6’]

A light and refreshing summer salad with strawberries, cucumbers, basil, mint, red onion and balsamic vinaigrette.

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (optional)
• 3 tablespoons olive oil
• ¼ teaspoon coarse salt
• ¼ teaspoon black pepper
• 1 large English cucumber, thinly sliced
• 1-pound strawberries, hulled and quartered
• ¼ small red onion, peeled and thinly sliced
• ¼ cup fresh basil leaves, chiffonade
• ¼ cup fresh mint leaves, chiffonade
• ¼ cup crumbled feta cheese
• ¼ cup crushed roasted pistachios

Instructions

1. In a large bowl, whisk together the balsamic vinegar, honey (if using), olive oil, salt and black pepper until combined.
2. To the bowl, add the cucumber, strawberries, red onion, basil and mint and stir to combine. Refrigerate at least 10-15 minutes. When ready to serve, top with feta cheese and crushed pistachios.

4. Baked Sweet Potatoes with Feta Cheese

Baked Sweet Potatoes with Feta Cheese Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Make these addictive, quick and easy oven Baked Sweet Potatoes with a Feta Cheese topping for a tasty and healthy side dish or snack.

Ingredients

• 2 lbs. sweet potatoes (about 4 medium)
• 1 Tablespoon olive oil (extra virgin)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried chilli flakes
• 1/2 teaspoon sumac (optional)
• 1/2 teaspoon salt
• freshly ground black pepper ( to taste)
• 4 ounces Feta cheese
• 1 Tablespoon plain yogurt
• 1 teaspoon dried oregano

Instructions

1. Position a rack in the center of the oven and pre-heat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Prepare a sheet of foil paper by folding it to hold the bloc of feta cheese. Place the cheese on the foil and set aside.
4. Peel and cut sweet potatoes into wedges.
5. In a large bowl, toss the sweet potatoes wedges with olive oil, dried oregano, chilli flakes, sumac, salt and pepper.
6. Spread sweet potatoes in a single layer onto baking sheet and bake in the oven for approximately 20 minutes.
7. After 20 minutes, turn the sweet potatoes and add the feta cheese (in the foil container) onto the baking tray. Bake for an additional 10 to 12 minutes until potatoes are tender and nicely browned and the feta cheese has softened.
8. Remove the baked Feta cheese from the tray place it in a small bowl and add the yogurt and oregano. Mix well. Serve cheese mixture on the side or top the sweet potatoes with it.

5. Macaroni Salad

Healthy and Easy Macaroni Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT7M · Total: PT1H17M · Yield: 6

The perfect side dish with so many summer meals, this healthy and easy macaroni salad is super simple to prepare. We prefer our macaroni salad less creamy and a bit on the lighter side, making this recipe a bit healthier without sacrificing any of the flavor. It’s a summer salad you can feel great about making and eating as well!

Ingredients

• 2 cups uncooked elbow macaroni
• 1/2 cup reduced fat mayonnaise
• 2 tablespoons distilled white vinegar
• 1-2 tablespoons pickle juice
• 1 1/2 tablespoons honey
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup mini peppers, diced (3 peppers)
• 3 scallions or 1 bunch of chives, chopped
• 1/2 cup celery, chopped (1 stalk)
• 1/2 cup carrot, grated (1 medium)

Instructions

1. Bring a medium pot of lightly salted water to a boil. Add the macaroni and cook until al dente, about 7 minutes. Rinse under cold water and drain well. Set aside to cool completely.
2. In a medium bowl, mix together the reduced fat mayonnaise, vinegar, pickle juice, honey, mustard, salt and pepper; set aside.
3. Dice the bell peppers and celery, chop the scallions, and shred the carrots; set aside.
4. In a large bowl add the pasta and veggies. Add the dressing and toss salad to evenly coat.
5. Taste to adjust for salt, pepper and acid (vinegar or pickle juice). Once you’re happy with the seasoning, cover and refrigerate for at least an hour before serving or overnight for the best flavor.
6. Garnish with reserved scallions or chives before serving.

6. Pickled Jalapenos

Easy Quick Pickled Jalapenos! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT45M · Yield: [’12’, ’12 servings’]

Easy, quick pickled jalapenos that come together in just 45 minutes! Great taco topper and snack, and a good way to use up all the excess jalapenos!

Ingredients

• 5 jalapenos (chopped into rounds)
• 1 cup distilled white vinegar
• 1 cup water
• ¼ cup sugar
• 1 tablespoon salt
• 3 garlic cloves

Instructions

1. Slice the jalapenos after removing the stems. You can wear gloves while you do this or wash your hands thoroughly afterwards!
2. In a small saucepan or pot, combine 1 cup each of distilled white vinegar and water along with 1/4 cup of sugar and 1 tablespoon of salt. Bring to a boil over medium heat, stirring frequently. Wait until the sugar and salt dissolves, and then set aside.
3. Place the garlic cloves and jalapeno slices in the jar and then pour the pickling liquid over them. Allow to cool, and then close the jar tightly. Place in a fridge for at least 30 minutes, and ideally around 3 hours. Enjoy your jalapeno pickles!

7. Tomato Onion and Cucumber Salad

Tomato, Onion, and Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

Quick & easy 5 minutes tomato, onion, & cucumber salad that’s popping with flavor. Learn how to make this simple salad that tastes SO good! Crunchy cucumber, onion, & tomato salad, with a fresh lime dressing that bursts with flavor, is our favorite easy salad recipe when we’re in a rush!

Ingredients

• 1 English cucumber (Sliced and quartered)
• 16 Cherry tomatoes (cut into eights)
• 1 small Red onion (diced)
• 1 handful Cilantro (roughly chopped)
• ½ Lime juice
• 1 pinch Salt
• 1 pinch Pepper

Instructions

1. First, roughly slice your English cucumber and then slice them into chunky eights, and then chop your tomato into eights, add both the diced tomatoes and sliced cucumber, to a large bowl. Add diced sweet onion, chopped cilantro, freshly squeezed lime juice, and a pinch of salt and pepper. Mix to combine and then serve immediately. Enjoy your super fresh salad!

8. Baked Sweet Potato Fries

Sweet Potato Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘2’, ‘2 servings’]

These incredibly simple baked sweet potato fries taste amazing and are perfect to accompany just about any meal – or enjoy them as a snack on their own.

Ingredients

• 1 sweet potato
• 2 teaspoons olive oil
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 425 degrees.
2. Wash sweet potato. Slice off a thin edge, and cut into matchsticks. Rest potato on flat side, and repeat.
3. Place potato slices into bowl and drizzle with olive oil, salt, and pepper. Toss to coat.
4. Transfer potato slices to baking sheet and in a single layer. Bake for 30-35 minutes, flipping each potato 20 minutes into baking.
5. Once crispy on the outside, remove from oven and serve immediately.

9. Broccoli Salad with Bacon

Easy Broccoli Salad with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘6’, ‘6 servings’]

Broccoli, crumbled bacon, sesame seeds, and cheese tossed with seasoned mayonnaise make this broccoli salad the best side dish!

Ingredients

• 1 large head broccoli (chopped)
• 6 strips bacon (cooked, chopped, any variety, but we looove using Applewood Smoked for this!)
• ½ cup sesame seeds
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• ½ cup sugar
• salt (to taste)
• pepper (to taste)
• red onion (optional)

Instructions

1. On a large cutting board with a sharp knife, chop your fresh broccoli into bite-sized pieces and place it into a large bowl.
2. Prepare your bacon in the frying pan, let it cool to the touch, and then dice it into small pieces.
3. Add the chopped bacon to the broccoli bowl.
4. Add your shredded cheese, sesame seeds, mayo, and sugar to the bowl one after the next.
5. If you want to add red onions (again, optional), add them at this point.
6. Season generously, then mix gently together. Taste to test seasoning and season more if needed.
7. Cover and place your broccoli salad bowl into the fridge for – at minimum – an hour before serving. More than an hour is optimal, though. Served chilled and cooled is the best way to serve this!

10. Mala Tater Tots

Mala Tater Tots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

These Mala Tater Tots are a quick and easy way to kick up crispy potatoes with a flavourful, numbing spice mix. Enjoy this Asian fusion spin on tater tots as a snack or appetizer!

Ingredients

• 454 g (1 lb) tater tots
• 1 Tbsp vegetable oil
• 3 cloves garlic (minced)
• 1 red Thai chili (minced finlely)
• 2 Tbsp Mala spice mix
• 2 green onions (chopped)
• 2 Tbsp cilantro (chopped)

Instructions

1. Bake the tater tots in the oven according to the package directions.
2. In the meantime, heat up a frying pan over medium heat and add in 1 Tbsp vegetable oil.
3. Add in the minced garlic and chili (if using). Sauté for about 2 minutes, until aromatic.
4. Remove from heat and set aside.
5. Once the tater tots are crisp, remove from the oven.
6. Transfer the tater tots to the frying pan and gently toss with the garlic and chili mixture.
7. Sprinkle in about 2 Tbsp of mala spice mix over the tater tots and continue to toss until all coated evenly.
8. Add chopped green onion and cilantro (optional) and serve immediately.

11. Coleslaw

Homemade Coleslaw Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT0S · Total: PT45M · Yield: 6

Homemade Coleslaw Recipe That’s Very Easy to Make

Ingredients

• 1 cup plain greek yogurt
• 1/4 cup sour cream
• 2 Tablespoons apple cider vinegar
• 1 teaspoon lemon juice, optional
• Salt and pepper, to taste
• 1/2 bag premixed coleslaw – or 2 cups shredded cabbage, 1 shredded carrot, 1/2 head chopped broccoli

Instructions

1. In a large bowl, combine the greek yogurt, sour cream, apple cider vinegar, lemon juice, salt and pepper. Taste and adjust to preferences.
2. Add the shredded vegetables or coleslaw mix and stir to combine thoroughly.
3. The flavor will get even better overnight, but you can serve immediately if desired.

12. Corn on the Cob

Air Fryer Corn On The Cob is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT10M · Total: PT13M · Yield: [‘2’]

Tasty and easy recipe to prepare Corn On The Cob!

Ingredients

• 2 Corn on the cob
• 2 tbsp Olive oil
• 1 Teaspoon chopped parsley
• Salt & black pepper to taste

Instructions

1. Preheat the air fryer to 400°F (200°C). This step helps ensure even cooking.
2. Prepare the corn cobs by removing the husks and trimming them to fit the air fryer.
3. Place olive oil, chopped parsley, oregano, salt and pepper in a bowl and mix well together.
4. Brush the basket of the air fryer with olive oil and place the corn cobs evenly spaced apart.
5. Brush the corn cobs with olive oil and seasonings on both sides
6. Cook the corn at 400°F (200°C) for 5 minutes.
7. Flip the cobs and return to the air fryer to cook for another 5 minutes.
8. When they are ready, add a little bit of parsley and some grated cheese to make them more flavorful.

13. Air Fryer Onion Rings

Air Fryer Frozen Onion Rings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT8M · Total: PT8M · Yield: [‘2’]

Learn the secret to the perfect crispy air fryer frozen onion rings! We show you how quick easy it is in just 8 minutes to get them right every time. Perfect with a burger or as a snack for game night or for your favorite dipping sauce!

Ingredients

• 6 ounces onion rings

Instructions

1. First, preheat your air fryer to 350°F/180°C.
2. Next, place your favorite frozen onion rings in the air fryer basket, ensuring that you don’t crowd them, and air fry for approximately 8 – 10 minutes. If you have a basket air fryer, shake the basket halfway through. If not, then turn them carefully with tongs. Remove the onion rings and serve immediately!

14. Air Fryer Potato Chips

Air Fryer Potato Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT47M · Yield: 2

It’s so easy to make homemade potato chips in the air fryer with this Air Fryer Potato Chip recipe. You’ll never buy bagged again.

Ingredients

• 1 medium potato
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt

Instructions

1. Wash the potato.
2. Use a mandoline slicer to thinly slice the potato into rounds. Put the slices in a bowl of water (with an optional 1 teaspoon sugar) and let them sit for 30 minutes.
3. Gently squeeze the slices to remove most of the water, then, pat the slices dry. Put them back in the bowl.
4. Drizzle the olive oil over the slices. Sprinkle the salt.
5. Put the slices in a single layer in the air fryer basket. Air fry at 370 for 12 minutes, shaking the basket after 5 minutes and again after 10 minutes.

15. Air Fryer Pickles

Air Fryer Pickles (Crispy Golden Brown) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT6M · Total: PT14M · Yield: [’25’]

Air Fryer Pickles are the best crunchy, crispy, salty snacks. Heavenly pickle slices that are dunked in an egg mixture and breaded in your favorite bread crumbs. Then lightly fried in the air fryer to a golden brown perfection. This popular finger food appetizer has never been so easy.

Ingredients

• 2 Eggs
• 2 cups Panko Bread Crumbs (Italian flavor)
• Pickle Chips (sliced dill pickles)
• Olive Oil Cooking Spray
• Your Favorite Dipping Sauce (ranch, blue cheese, aioli)

Instructions

1. Place the pickle chips between paper towels and press down to remove excess liquid. This will help the fried pickles turn out crispier.
2. Beat eggs together in a small bowl and egg wash the dill pickle chips.
3. Add breadcrumbs to a shallow bowl (plus any optional spices as mentioned in the article). Liberally coat the egg washed pickle chips with breadcrumbs.
4. Preheat your Air Fryer to 350 degrees F.
5. Lightly spray the breaded pickles with olive oil cooking spray and place in air fryer basket in a single layer.
6. Air fry for 6-8 minutes or until golden brown.

16. Peri Peri Fries

Peri peri fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT25M · Total: PT27M · Yield: [‘4’]

Insanely good spicy peri peri fries! Forget paying out for takeaways, we show you how to make this easy recipe with only 3 ingredients! Perfect as a snack dipped in your favorite dipping sauce or as a side dish. You’re going to love these crispy, spicy fries!

Ingredients

• 2 po frozen French fries
• 4 tablespoons olive oil
• 6 tablespoons Peri peri seasoning

Instructions

1. Preheat your oven according to the packet instructions
2. Add your Frozen French fries to a baking tray, drizzle with olive oil and, using your hands, make sure the fries are coated evenly with oil and arrange them in a single layer. Then cook according to the packet instructions
3. When the fries are cooked, add them to a mixing bowl and sprinkle the peri peri seasoning and toss to evenly coat. Serve immediately and enjoy!

17. Bow Tie Pasta Salad

Italian Bow Tie Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT195M · Yield: [‘8’, ‘8 people’]

This bow tie pasta salad is zesty and delicious. It is very simple to make.

Ingredients

• 1 red bell pepper (finely diced with the stems and seeds removed)
• 1 yellow bell pepper (finely diced with the stems and seeds removed)
• 1 bottle Italian salad dressing (about 16 ounces)
• 1 cup hard salami (about one standard salami) (cut into small chunks)
• 1 block colby jack (about 8 ounces) (cut into small chunks)
• 1 cup ham (cut into small chunks (or use pre-cubed))
• 1 pound bow tie pasta

Instructions

1. Begin by boiling the pasta and cooking it per the directions on the box.
2. Run the pasta under cool water and drain.
3. Combine the remaining ingredients in a large bowl and stir well.
4. Let marinate for at least three hours before serving. If possible, marinate overnight for the best flavor.

18. Vegan Roasted Butternut Squash Soup

Vegan Roasted Butternut Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘6’, ‘6 people’]

This Vegan Roasted Butternut Squash Soup is the perfect way to welcome fall! It’s warm-spiced, hearty and oh-so cozy!

Ingredients

• 1/2 cup raw cashews
• 3/4 cup soy milk (, unsweetened (see note))
• 4 pounds butternut squash ((about 2 small))
• 2 tablespoons avocado oil ((or preferred oil) + more for squash)
• 1 medium onion (, diced)
• 2 medium carrots (, diced small or thinly sliced)
• 3 cloves garlic (, minced)
• 1 tablespoon fresh minced ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 5 cups vegetable broth (, reduced sodium)
• 1 bay leaf
• 1 teaspoon kosher salt (, more to taste )
• Fresh cracked pepper (, to taste)

Instructions Cashew Cream

1. If you don’t have a high-powered blender (like a Vitamix), you will need to soften the cashews first. To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Now drain, rinse and discard soaking water.
2. Place the cashews in a blender along with the ¾ cup soy milk. Blend on high until very smooth. Set aside.

Soup

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
2. Cut the squash in half lengthwise. Scoop out the seeds and membranes (discard or save seeds for roasting). Lightly brush with oil and season with salt and pepper.
3. Place the squash on a baking sheet, cut-side down, and roast for 40-50 minutes or until the squash is very tender and easily pierced with a fork. Let it cool for a few minutes then scoop out the soft flesh and set it aside.Â
4. In a large pot, heat oil over medium heat. Add onion and carrots, then sauté until softened, about 4-6 minutes.
5. Add garlic and ginger, then sauté for 30-60 seconds until fragrant.
6. Now add the cumin, nutmeg, and cinnamon, then cook for 30-60 seconds until fragrant. Stir constantly.
7. Pour in the broth and add the squash, bay leaf, salt, and pepper. Turn the heat up to get things moving, then turn heat back down to gently simmer for about 8-10 minutes (this will give the flavors time to mingle). Remove from heat.Â
8. Remove the bay leaf and pour in the cashew cream. Using an immersion blender or regular blender, puree soup until it has a smooth consistency (if using a regular blender, you may need to work in batches). Taste and season with more salt and pepper if needed.
9. Pour into soup bowls and serve (see notes for topping ideas). Enjoy!

19. Spicy Pumpkin Soup

Spicy Pumpkin Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

Delicious, curry-roasted pumpkin soup that just needs a sheet pan and a blender! This creamy soup is vegan and zero waste! Save those pumpkin seeds and roast them up.

Ingredients

• 3 lbs pumpkin (medium sized pumpkin, check notes for substituting puree )
• 2 tablespoons avocado oil
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 2 teaspoons garam masala (optional)
• 1 teaspoon red chili powder (substitute cayenne or red chili flakes and adjust to your spice tolerance!)
• 1 onion (medium sized)
• 4 cloves garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups vegetable stock
• ½ cup coconut milk (optional)
• 1 teaspoon ginger

Instructions

1. Preheat your oven to 350°F
2. Slice your pumpkin in half. Remove and save the seeds for roasting. Drizzle 2 tablespoons of avocado oil (one per side), and rub in the spices on the flesh of the pumpkin (i.e., 2 teaspoons each of cumin powder, coriander powder, and optional garam masala, as well as 1 teaspoon of red chili powder). Place skin side down on a baking sheet. Chop up an onion into halves and place them on the same baking sheet, along with four cloves of garlic.
3. Optional: If you plan to roast your seeds, remove any fleshy strings and dry them first. Then, toss in avocado oil with salt, pepper, and any other spices of your choice. Transfer to a baking sheet and toast for 10-15 mins.
4. Roast your pumpkin, onion, and garlic cloves for 40 to 45 minutes.
5. Once the pumpkin is roasted, allow to cool down (if your blender cannot accommodate hot foods) or proceed to the next step if you have a blender that has a soup setting.
6. Scoop out the flesh of the pumpkin, the roasted onions and garlic, and add to the blender along with 4 cups of vegetable stock and ½ cup of coconut milk (optional). Blend until smooth.
7. If your blender does not have a hot soup setting, then add the ingredients to a large Dutch oven or pot and bring to a mild simmer. Let it cool down and then blend.
8. Your spicy pumpkin soup is ready! Top with toasted pumpkin seeds or a drizzle of coconut milk or other herbs as you like!

20. Breaded Mushrooms

Air Fryer Breaded Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 people’]

Tasty and easy recipe! A recipe for mushroom fans!

Ingredients

• 8 oz fresh mushrooms
• 1 Eggs
• 1 Garlic glove
• Small bunch of Parsley
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Parmesan cheese
• 1 cup Breadcrumbs
• Oil (use cooking oil spray)

Instructions

1. Clean the mushrooms, remove the stem with the help of a small knife, then clean them with a damp cloth.
2. Preheat the air fryer to 370F degrees.
3. In a bowl, beat the eggs.In anotherv bowl pour the breadcrumbs.
4. Mince the garlic and parsley and add it to the breadcrumbs along with the parmesan cheese, salt and pepper and mix well.
5. Dip the mushrooms first in egg and finally in breadcrumbs, repeat this step twice, and lay them on a plate.
6. With the help of a kitchen brush, or a spray oil , lightly oil the basket of the air fryer.
7. Lay the breaded mushrooms on top, being careful not to overlap them,and oil spray on top.
8. Cook for about 10 minutes at 375F degrees, until golden brown. Shake the basket halfway through cooking.
9. Serve the breaded mushrooms piping hot accompanied by your favorite dip.

21. Tomato Basil Soup

Crazy Easy Tomato Basil Soup Recipe + Video is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT10M · Yield: [‘5’, ‘5 people’]

No other way to say it… this Tomato Basil Soup is crazy easy to make. It is deliciously balanced in flavors and will take about 10 minutes to make, including the garlic croutons!

Ingredients

• 2 (10 oz) cans condensed tomato soup (prefer Campbell’s )
• 20 oz whole milk (** see notes )
• 1 cup favorited jarred Tomato Basil Marinara (we highly recommend Rao’s)
• 2 tsp dried basil
• 1/2 tsp each: garlic powder & onion powder
• 3 cups thick cut bread (cubed (see notes))
• 1/4 cup olive oil
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• grated parmesan cheese, fresh or dried basil, and/or red pepper flakes

Instructions Easy Tomato Basil Soup

1. Whisk all the ingredients together in a large sauce pan over low heat. Heat through for about 5-10 minutes. Stirring occasionally so it doesn’t burn on the bottom. PRO TIP- lightly crush the dried basil in the palm of your hand before adding to the soup. It will enhance the flavor and release the oils.

Homemade Garlic Croutons

1. Preheat the oven to 400°.
2. Place the cubed bread on a rimmed baking sheet. Toss the bread with all the olive oil to coat. Sprinkle on all the herbs & seasonings.
3. Roast for 5 minutes. Toss. Then roast another 5-8 minutes, until golden and crispy, but not burnt.

Serving

1. Serve the soup hot topped with croutons, grated parmesan cheese, fresh or dried basil, and/or red pepper flakes.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.