Chocolate and strawberries are one of those combinations that just make sense, and this Nutella Strawberry Dessert Pizza on Naan is the most delicious proof of that. If you are looking for the perfect grilled dessert pizza to end your next summer cookout, you have absolutely found it.

Warm, pillowy homemade naan hot off the grill, a generous smear of melty Nutella, and fresh, juicy strawberries piled on top. It is indulgent, it is a little unexpected, and it is truly one of those recipes that makes everyone stop and ask what on earth you just made.

This Nutella strawberry pizza came to life on a fun afternoon with my dear friend Deborah from Taste and Tell, and it has been a warm-weather staple ever since. Oh, and Cade? The man who turned down my famous caramel brownies when we were dating because he was on a strict no-sugar kick? He is absolutely obsessed with this pizza. People change. Nutella helps.

Ingredients for Nutella Dessert Pizza

This Grilled Nutella Dessert Pizza keeps things beautifully simple. A handful of pantry staples come together to make the most incredible homemade naan, and then just two toppings take it completely o

This cantaloupe bread recipe uses sweet, ripe cantaloupe, and a hint of spices to produce a soft, warm loaf of bread. If you’re not sure what to make with cantaloupe other than a bowl of fruit, this is the best recipe you could ever find!

Cantaloupe Bread Recipe

My mom planted cantaloupe. The melon I hated as a kid. And it ended up that it was 100 times better home grown! There was now only one problem, it was exploding in her garden, so we had no choice but to find new recipes to use it in. Which got us thinking, if zucchini produces an over abundance and it makes good bread, could cantaloupe work like a banana, applesauce and zucchini and produce the same? PBS in Iowa had a recipe so we set out to try it!

I’m sorry for how many photos were added, but it was just so good. I changed the cinnamon and ginger from other recipes to pumpkin pie spice because it was in the front of my cabinet. I also used oil instead of butter and no milk as it wasn’t needed.

How to Pick Out a Good Cantaloupe

Feel the weight: It should feel heavy for its size, which means it’s juicy.

Check the stem end: Look for a smooth, slightly sunken scar where the stem was attached. Avoid melons with a pointy or jagged stem end.

Look at the color: A ripe cantaloupe has a warm golden or beige background, not green or gray.

Smell it: Give the blossom end a sniff. It should have a sweet, melon aroma. No smell usually means it’s underripe.

Press gently: It should give slightly at the blossom end, but not feel soft or mushy.

Inspect the netting: The netted skin should be raised and well-defined, not smooth or flat.

Avoid blemishes: Skip melons with cracks, soft spots, or large bruises.

Ingredients for Cantaloupe Bread

• Cantaloupe: Adds natural sweetness, flavor, and moisture that keeps the bread tender (similar to zucchini or banana in quick bread).
• Eggs: Bind the ingredients together, add structure, and help the bread rise.
• Vegetable Oil: Provides richness and keeps the crumb soft and moist.
• Granulated Sugar: Sweetens the bread and balances the subtle flavor of the cantaloupe.
• Vanilla Extract: Enhances the flavor and adds depth of flavor.
• Flour: The base structure of the bread, holding everything together.
• Salt: Enhances flavors and balances the sweetness.
• Baking Soda: Works with the acidic components to help the bread rise.
• Baking Powder: Gives additional lift for a fluffy, tender loaf.
• Pumpkin Pie Spice: Adds warmth and cozy spice notes that complement the sweet cantaloupe.

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This Crispy Greek Pasta Salad takes everything we love about a classic Greek pasta salad—crisp vegetables, salty feta, briny olives, and a tangy homemade dressing—and adds crispy air-fried pasta for the most incredible crunch. I’m absolutely obsessed! It’s fresh, flavorful, and honestly one of the best pasta salads I’ve made in a long time.

If you’ve been anywhere near social media lately, you’ve probably seen the viral crispy pasta salad trend taking over. And while I love trying a viral recipe, I wanted to make a version I’d actually crave again and again so I used our popular Greek pasta salad as a starting point.

The first time I made it, I couldn’t stop sneaking bites straight from the bowl. The crispy pasta completely changes the texture and somehow makes an already great pasta salad even better.

Ingredients You’ll Need

This crispy Greek pasta salad uses many of the same ingredients as our traditional Greek pasta salad, but with one game-changing addition: crispy air-fried pasta. The combination of fresh vegetables, tangy dressing, salty feta, and crunchy pasta creates the perfect balance of flavors and textures.

For the Greek Dressing:

• Olive Oil: Creates a rich, flavorful base for the dressing.
• Red Wine Vinegar: Adds the classic tangy Greek flavor.
• Garlic: Brings bold savory flavor.
• Tzatziki: Makes the dressing creamy while adding fresh cucumber and herb flavor.
• Lemon Zest: Brightens every bite.
• Dried Oregano: A classic Greek seasoning.
• Salt and Freshly Ground Black Pepper: Enhances all the flavors.

For the Pasta Salad:

• Rotini Pasta: The spirals hold onto the dressing while crisping beautifully in the air fryer.
• Pesto: Adds fresh herb flavor and helps the pasta crisp up.
• Parmesan Cheese: Creates extra savory flavor and helps develop crispy edges.
• Extra Virgin Olive Oil: Helps the pasta

If you have been looking for the perfect hearty, but fresh, summer dish, this green goddess pasta salad is it. Vibrant and loaded with crisp vegetables and a creamy blended herb dressing, it is everything you love about the viral green goddess trend made to be the star of the table.

This recipe started as a simple question: if the green goddess chopped salad was that good, could we make it even more filling? The answer is a very enthusiastic yes. The dressing is blended from scratch with fresh basil, spinach, lemon, and cashews, and it is SO good you will want to put it on everything. Paired with tender pasta and bright steamed veggies, this is the kind of salad that actually satisfies.

Green Goddess Salad Ingredients

Three components make up this salad recipe: the pasta, veggies and the homemade green goddess dressing made from fresh herbs. Here is what you need:

The Base

• Pasta Shells: Small or medium shells are perfect here because they catch and hold onto the dressing in every bite.
• Frozen Peas: Quick to cook and naturally sweet, they add a pop of color and freshness throughout the salad.
• Asparagus: Chopped into small pieces and lightly steamed, asparagus adds a tender crunch and earthy flavor.
• Green Onions: Mild and bright, they add a subtle savory note without overpowering the other flavors. Also called scallions. 
• Avocado: Chopped small and folded in, avocado adds a creamy richness that complements the dressing beautifully.
• Baby Spinach: Used in both the salad and the dressing, spinach is the backbone of that gorgeous green color and mild, earthy flavor.

The Green Goddess Salad Dressing

• Fresh Basil: The hero of the dressing, basil brings that signature green goddess flavor that is fresh, fragrant, and absolutely irresistible.
• Garlic: Adds depth and a little punch to the dressing.
• Shallot: Milder than a regular onion, shallot gives the dressing a subtle savory sweetness.
• Lemon: Both the lemon juice and zest go into the dressing for bright, fresh acidity that ties everything together.
• Olive Oil: Gives the dressing its silky, smooth texture.
• Cashews: Roasted and salted cashews blend into the dressing to give it a creamy, nutty body without any dairy.
• Parmesan Cheese: Adds a salty, savory depth to the dressing that takes it completely over the top.
• Rice Vinegar: A splash of gentle acidity that balances and brightens the entire dressing.

Simple, fresh ingredients! Find measurements and detailed instructions in the recipe card below.

How to Make Green Goddess Pasta Salad

This comes together in just a few easy steps, and m