How to add flavor to a bland recipe

It can be an incredible defeating feeling to put a lot of effort in the kitchen, making a meal for friends or family, only to have it turn out subpar in the flavor department. According to, more than 37% of people who live in the U.S. say they cook between three and five meals each week. With all of that cooking over the years, there have been many tips and tricks discovered along the way when it comes to dressing up a meal.

How to add flavor to a bland recipe

These are our top ways to make a bland meal a much tastier one.

Add Some Hot Sauce

One of the easiest ways to add flavor to a meal is by adding a little kick to it with some hot sauce. Even if you aren’t a fan of spicy food, just a pinch can make a big difference in the overall taste. Especially for meals like soups and stir-frys, using a splash of your favorite hot sauce can not only bring out some of the better flavors of the ingredients, but a spicy kick is also known to help you feel fuller and satisfied, so you won’t overeat.

Use Exotic Add-Ins

For those who are more adventurous cooks and eaters, adding a few exotic ingredients can be a fun way to spice up a meal. Salsas, fresh fruits, or even hot pepper jelly might sound strange to some, but it can create new combinations of flavors that you and those you’re cooking for will love. New recipes with unique ingredients can make cooking more fun, too, allowing you to get creative and perhaps come up with the next best thing.

Cook with Butter

Using butter instead of oil when cooking can make all the difference in the world when it comes to improving the taste of your meal. Butter has a way of making a dish silky and more savory. Sometimes that extra fat is the missing ingredient needed for more delicious results. Not only can a tablespoon or two of real, preferably grass-fed butter make a dish become more succulent, but it also has the ability to help other seasonings carry over and taste a lot stronger.

How to add flavor to a bland recipe

Play with Seasonings

It’s important to use a variety of seasonings when cooking, as many cooks will argue that it’s the only real way to turn a bland meal into a delicious one. Popular seasonings include Italian blends, garlic powder, onion powder, salt, pepper, and paprika, which can all be ideal for savory dishes. To make seasoning flavors even stronger, try toasting them in your pan before adding them to your dish. You can also explore different combinations of seasonings until you find a blend that really works for you.

Add Fragrant Vegetables and Herbs

Many recipes call for adding sauteed onion and garlic, and for a good reason. These two ingredients are the staple of many great meals – if you’re cooking a savory dish, it almost never hurts to add them. Browning the onions and garlic in a frying pan first is key to enhancing the flavors of just about any cooked dish.

How to add flavor to a bland recipe

It’s easy to make canned beans taste homemade, in a fraction of the time it takes to cook from dried! Whether you’re inspired by domestic or global flavors, here’s ten ways to make the humble and convenient canned beans, taste fantastic!

Canned beans are inexpensive:

Easy and inexpensive canned beans are a welcome time saver, and budget booster, for the home cook. They’re especially healthy served with brown rice which makes a complete protein, which is great for vegetarians and vegan eaters getting enough protein without eating animal products. Feel free to use leftover grains or pre-cooked grains to continue this fast and delicious direction, but beans make a great side dish, protein bowl, or salad or soup ingredients. I’ve created these recipes to cook on the stove to make a velvety smooth sauce and tender but firm beans. Use the sauce, or drain, as desired to use them otherwise.

Here’s how it works:

  1. You can use these recipes for any kind of canned beans with these flavorings.
  2. Using (2) organic, low-sodium, 15.5oz cans; this will make six servings.
  3. Extras can be refrigerated for 5 days, or frozen into meal-sized portions for up to 3 months.
  4. Recipe can be doubled or tripled, if desired.


  1. Warm one tablespoon of olive oil into a medium sized saucepan, over medium-high heat.
  2. Add any of the ingredients below, then sauté for about 5 minutes, or until toasted or softened.
  3. Add the undrained beans, then cook until warmed, gently simmering about another 5-10 minutes.
  4. Serve with leftover cooked rice or pre-cooked whole grains, if desired.

How to add flavor to a bland recipe

To Pinto beans-

1 medium jalapeno, seeds, sections and stem, removed

2 cloves Garlic, peeled, finely minced or pressed

To Cannelini Beans-

(1)15.oz Can Fire roasted diced tomatoes, undrained

½ C White onion, diced small

1 t Dried Rosemary

½ t Dried Oregano

To Black Beans-

1 red bell pepper

1 chopped small red onion

Stir in 1 cup frozen corn with beans

Stir in fresh lime juice from 1 lime before serving (about 2 T)

1 C Fresh or canned chopped Mango, or pineapple

¾ C White onion, chopped fine

½ C Green pepper, seeded, stemmed, chopped fine

½ C Tomatoes, diced

1 t-1T Hot pepper sauce, or to taste

(1) 7oz. jar Newman’s Own, Medium Mango Salsa (add beans and olive oil at the same time and simmer until warmed)

The above and below American and Indian bean recipes would be delicious and a beautiful complement to this Turmeric Rice recipe:

½ C Major Grey’s Fruit Chutney (add beans and olive oil at same time and simmer until warmed)

Cuban, American or Indian flavored beans are great with fluffy Coconut Basmati Brown Rice.

To Navy Beans-

2 t Fresh or 1 t dried thyme

2 T Shallots, diced

2 T Fresh squeezed lemon juice & 1 t lemon zest (about 1 half lemon) added before serving

Carrots, diced very small

Celery, diced very small

1 t Dried Basil or 1 T fresh added with beans

Brocolli rabe, chopped into bite sized pieces, added with beans

These beans would be great paired with this Risotto recipe using vegetable or chicken stock instead of beets and red wine. Or, as the recipe states Risotto with beets and red wine for a beautiful and colorful combination, which would be great with the Californian recipe flavorings below.

1 C Sectioned oranges, no peel or white part (about 2 med. oranges)

½ C White Onion, chopped small

1 Cucumber, peeled, sliced and quartered, add with beans

1 Avocado, peeled, chopped medium, add with beans

2 T Fresh Cilantro, finely chopped, add before serving

To Red Kidney Beans-

2 t Zatarran’s Creole Seasoning

1 C Yellow or white onion, diced medium

1 Green bell pepper, seeded, trimmed, finely chopped

1 C Frozen corn kernels, add with beans

Simple white or brown rice is a cooling addition to these spicy creole flavored beans. Here’s more great bean recipes.

Please comment or like/follow/or subscribe. I would love to know about your favorite ways to jazz up canned beans!

Today, upon logging onto Slack, I was greeted with a horror story. Last night, our dear managing editor, Virginia, was making a lentil soup recipe from [redacted], only to find it called for a paltry 1/4 teaspoon of salt. “Reader, it was bland,” she told us, to which A.A. Newton replied “I’m going to scream,” because she is basically a salt-rights activist.

Stop Being Afraid of MSG

If you’re still afraid of the seasoning MSG giving you headaches, you should know you’ve bought…

This led to a discussion on bland recipes, and how to fight them. Adding more that an 1/4 of a teaspoon of salt to a vat of soup is a good start, but increasing the garlic was also popular because, let’s be honest, even a whole head of garlic is not that much garlic.

  • Virginia: My go-to is “double or triple whatever amount of garlic they recommended,” and usually, “add cumin”
  • A.A. Newton: For baking recipes: use salted butter, and double the vanilla. Always salt big pieces of meat overnight, and salt the soaking water for dried beans and legumes. [You can] also double the salt [in a recipe] usually, because EVERYONE’S AFRAID OF SALT. I also find myself doubling or tripling the acid in most vinaigrette recipes. I like something closer to 1:1 acid-to-oil ratio, rather than 1:3 because then you don’t need as much dressing to make the salad taste good. I [also] put adobo in EVERYTHING .
  • Alice: Red pepper flakes. [Claire note: YES.] I often use soy sauce, coconut aminos, or FISH SAUCE in soup, or all of the above!
  • Alicia: Mine is that I at least triple the garlic and add in a bunch of other seasonings to chicken soup, etc. There’s never enough! Also, yes, usually more salt. You have to taste throughout and add accordingly
  • Beth: Conversion factor: 1 clove of garlic = 1 head. [Claire note: Emphasis mine.] I like to use spice blends in place of salt and pepper. Garlic salt, 21 seasoning, whatever’s at hand that will be a little more interesting.
  • Meghan: My husband’s uncle taught me to season as I go along. salt in the beginning, salt again in the middle, cook/simmer, taste and adjust at the end. I don’t know if that’s something everyone does but it seems to enhance the flavor.

Their lowest price ever.
Amazing 4K Ultra HD resolution.

My kind of secret, slightly shameful tip for boosting flavor—besides all of the above brilliance—is adding a little (or big) spoonful of Better Than Bouillon paste to gravy, soups, stews, and pan sauces. Just a smidge ups the savory factor so much, it almost feels like cheating. (And yes, some varieties of BTB contains a little naturally-occurring MSG , but that shouldn’t bother you. MSG is fine .) Oh, and you should always finish your dish with a squeeze of fresh lime or lemon. Acid is important.

But enough about us. What do you add to ho-hum recipes to make them delicious, and what’s your most common under-seasoned recipe complaint? Also please share how much garlic you add to any given recipe that calls for garlic. The people need to know.


1. mix the umamis: msg + nucleosides, so: soy sauce with fish sauce with chicken bouillon with yeasties with parma cheese with wooster-shy with miso with with tomacco paste with anchovy etc. some of these are repetitons and thats okay

2. add a bit of sweet to multilevel. eg i put raisins in my meatloaf.

3. sours. lemons, limes, various vinegars, oranges, etc

4. hot sauce. because hot sauce.

5. throw in a surprise: cinnamon or clove or vanilla or allspice or similar unexpected usually sweetened business but in the salt. cacao! safe word.

6. hhhhhhhherbz, as julia child used to say

7. FATS. fat is a flavor. butter makes beyyer. olive oil with soy sauce is magick. this should have been #1 because low-fat food is SHIT.

How to add flavor to a bland recipe

Let’s face it: unhealthy foods often taste better than healthy recipes, which can often be quite bland. There’s hope, though. Using the tricks below, you can start adding more flavor to your favorite healthy recipes so that you can dig in and feel satisfied rather than deprived.

Employ New Cooking Techniques

According to WebMD, the right cooking technique can go a long way in bringing out the flavors in the ingredients of just about any meal. Consider the following cooking techniques to bring more flavor to healthy recipes:

• Roasting
• Caramelizing
• Browning
• Toasting
• Poaching
• Slow cooking

Use the Right Combination of Ingredients

Knowing how to combine certain ingredients can also be a great way to easily enhance the flavor of healthy meals.

Here’s one example: if you struggle with eating dark leafy greens because they often have a bitter flavor, consider combining them with some healthy fats when you cook them. Their flavor can become mellower, making them easier to eat, and the fat will make the dish even more appealing. Plus, adding healthy fats to a meal can even help when it comes to your body’s ability to absorb the fat-soluble nutrients in the foods.

Here’s another smart strategy: combine tomatoes with healthy fats. To really reap the benefits of the lycopene in tomatoes, cook them with a small amount of healthy olive oil. Not only will the tomatoes taste even better, but your body will really be able to make the most of the nutrients that they contain, so it’s a win-win.

Have Fun Cooking Tasty, Nutritious Recipes!

With the tips above, you can make a variety of healthy recipes taste even better, and you will be able to more easily take steps towards following a diet that will help you stay fit, slim, and healthy.

How to add flavor to a bland recipe

During the bitter winter cold, nothing has the ability to warm you up like a bowl of tasty and aromatic dried beans. Dried beans are not only cheaper and tastier than their canned counterparts, but they are also a lot easier to cook than most individuals assume. Cooked dried beans are healthier than canned ones and they also produce a more enhanced flavour and texture.

The skins on dried beans offer more resistance when boiled, which allows each spoonful of beans to have a chewy and tasty texture. Because canned beans do not have the same resistance, they tend to be mushy and bland. Sadly, a lot of home cooks do not know how to cook dried beans properly. But it is not their fault because there is a lot of confusing information out there that can make it difficult to add taste and flavour to dried beans.

How to Add Taste and Flavour to Dried Beans

There are many opinions that exist regarding how dried beans should be salted and flavoured. Some bean enthusiasts claim that adding salt before dried beans soften stops them from cooking through properly while some claim that it increases their cooking times. Others state that salt should be added right at the beginning so that the beans can be seasoned and flavoured fully. Regardless of the different dissenting opinions, one thing remains clear- that dried beans are tasteless and bland unless they are flavoured or salted correctly.

Create the perfect broth for dried beans

The secret to making the best dried beans that you have ever made lies in using a well-seasoned and well-flavoured broth as the base that will remove the blandness from the meal as your beans continue to cook. Your broth can either consist of either veggies or meat or a combination of both. To prepare tasty beans, you will need to first prepare broth that has been well flavoured and seasoned.

Whether you choose to use meat, veggies or both, fragrant herbs will also have to be featured as ingredients as well as aromatic veggie like cilantro peppers, leeks, garlic, parsnips, parsley, and so on. To make your broth even tastier and richer, you can also add smoked meat to the combination.

Choose smoked meats such as smoked turkey, smoked sausages, juicy leftover hambone, bacon ends, hamhocks or a combination that you think will produce the flavour that you want. Don’t just add plain water as your liquid of choice; there is an array of more flavourful liquids that can be mixed in with the water such as beer, wine, store-bought or home-made bone broth, wine and stock.

If you are using a pressure cooker, assemble all your veggies, meat and seasoning ingredients that you will use for the stock in the pressure cooker. Make sure that everything is covered in liquid but remember to leave about 2 inches of space. Use your cooking time chart for meat to figure out how long it will take the pressure cooker to cook the broth. Once depressurized, you will then be ready to prepare your pre-soaked dried beans.

Seasoning dried beans

There is a common myth and belief among many home cooks that dried beans should never be salted before cooking. However, recent studies reveal that a combination of salting and brining not only enhances the flavour of dried beans, but it also allows beans to cook more evenly and faster. The brining process should be done when pre-soaking the beans. Later on, a little salt should be added at the beginning to maintain the flavour.

This ideal combination of salt is important for helping to break apart the calcium and magnesium ions that help to make the outer skin of dried beans hard. The brining process makes the skin more permeable and softer so that you enjoy the chewy goodness of dried beans. Keep in mind that the toughness of your dried beans will depend on the type and quality of the bean that you are using as well as how long your beans have been sitting on the pantry.

Aromatics, herbs and spices will be instrumental in adding flavouring to your dried beans. Herbs such as oregano, thyme and marjoram, whether dried or fried, go well with dried beans. Pick herbs and spices as directed by your recipe or as per the flavour or cuisine that you are going for.

Create the combination that you are going to use in cheesecloth to make it easy to remove the inedible spices after the cooking process has been completed. For instance, spices such as cumin and chilli powder work extremely well for a Mexican style dried bean stew.

After your beans become tender, add acidic ingredients such as tomatoes, vinegar and lemon juice. Adding acidic ingredients to the beans before or during cooking causes the small opening found at the tip of the beans to contract, thereby making it harder for the beans to absorb water, expand and soften. These acidic products will also extend the cooking time significantly, which is something that you want to avoid if you are pressed for time.

Using oils and fats for your dried beans

If you are using a pressure cooker, you should always remember to add a tablespoon or two of vegetable oil of fat. When cooking, dried beans tend to froth up and foam, which will cause the skins to float to the surface. When this occurs, you risk clogging up your vent pipe or valve system, which should be avoided at all costs.

Alternatively, you can use fatty products such as bacon grease, ham, pork fat or butter. Flavoured oils such as olive oil and sesame oil can also be used to heighten the flavour of the dried beans.

If you want to make your dried beans broth thicker, richer and creamier, you can remove about 2 cups of beans and liquid once they have become tender to puree or mash finely. Once done, return the puree to the pot. Doing this will release the starch that will cause your dried beans stew to become creamier and thicker.

How to add flavor to a bland recipe

Sandwiches are a mainstay of lunchtime feasts, but some are better than others. There’s a world of difference between a pasty chicken salad sandwich filled with flavorless mush and one you’ll actually be proud to take to lunch, and that’s because there’s a secret ingredient you should be adding to it.

The difficulty with making chicken salad is that most of the ingredients that go into the typical recipe are bland. Cooked chicken breast (or leftover rotisserie chicken), creamy mayo, celery, and salt make up a basic chicken salad, but what it’s really missing is an acid, something that can break through the blandness so the chicken salad can stand up to whatever bread or roll you serve it on.

How to make chicken salad taste better

How to add flavor to a bland recipe

The secret ingredient you should be adding to your chicken salad is pickle juice (via Cookies and Cups). You can (and should) add chopped pickles for extra tang and crunch, but if you like to keep things simple, just a splash or two of the pickle juice will do.

The tangy, salty pickle brine cuts through the fatty mayo, bringing a zing to a chicken salad that is usually lacking in flavor. You might want to make sure you’re using juice from pickles brined in a vinegar and salt solution, rather than ones that are fermented naturally, because that vinegary tang is the flavor you’re looking for.

If you’ve ever had chicken salad with grapes or nuts in it, then you get the general idea. All of that mayo and soft chicken just needs something different to liven things up. The bites of cool, crunchy pickle contrast with the creamy chicken in both flavor and texture, and it’s that contrast that keeps you going back for more.

How to brine chicken in pickle juice

How to add flavor to a bland recipe

If you’re already sold on the idea of adding pickles and pickle juice to your chicken salad, there’s yet another way you can boost the taste of the recipe with more tangy, salty flavor. Try brining your chicken in pickle juice before cooking it.

Not only does a pickle juice brine tenderize and flavor your chicken, but it also helps keep notoriously dry chicken breast moist (via The Kitchn). All it takes is an hour. Brine your chicken breast in pickle juice, then remove it from the liquid and pat it dry before pan-roasting or baking it.

Now the base of your chicken salad will be super flavorful, juicy, and will pair perfectly with the splash of pickle juice and crunchy chopped pickles you add to your chicken salad recipe.

What are the health benefits to adding pickles to chicken salad?

How to add flavor to a bland recipe

If you’re using store bought, shelf-stable pickles for your chicken salad, then you won’t get the same probiotic benefits as you get from naturally fermented pickles (via Real Simple). The trade off is that you get a more vinegary, salty brine to add flavor to your recipe.

But are those shelf-stable pickles healthy? There’s good news and bad news.

Store bought pickles brined in a salt and vinegar solution are low in calories and fat. Some studies have shown that pickle juice can help relieve muscle cramps and can help increase hydration, while others show that the vinegar in pickle brine can help to regulate blood sugar.

The downside is that most pickles are high in sodium. Make sure you mix the pickles and pickle juice into your chicken salad recipe before adding additional salt. Then taste it and decide if it needs any extra — if the mix already tastes well-seasoned to you, you can skip the extra sodium.

Pickle substitutes to use in chicken salad

How to add flavor to a bland recipe

If you don’t have any pickles on hand but still want to add some extra zesty flavor to your chicken salad, there are a couple of alternatives. Pickle juice adds both tanginess and saltiness to your recipe. Ingredients like green olives and capers are also packed in a vinegary, salty brine that could be used instead of pickle juice if you don’t have any on hand, and pepperoncini brine could be used if you want to add a spicy kick (via The Cook’s Thesaurus).

If you don’t have any of those, either, you might be able to get away with just adding a squeeze of lemon juice or a splash of vinegar to the chicken salad. It will add a much-needed acidity to the recipe, and while neither are as flavorful as pickle brine, which is usually infused with spices, it’s still better than nothing at all.

Trust us — once you’ve added pickle juice to your chicken salad, there’s no going back to the bland and boring stuff.

I prepared an Indian curry last night for this evening’s meal. The dish I made is based upon a lamb curry recipe, replacing the lamb with pieces of aubergine. The main ingredients are aubergines (eggplant), yoghurt, ginger, turmeric, cumin and chilli. Note that when I was adding in the aubergines, I was not paying close attention to the original recipe’s quantities.

After cooking it, I gave the dish a taste test, and the flavor is rather bland. I think the problem may be having too low a ration of spices to aubergines. Tonight, I will not have much time to fix the curry’s flavor before dinnertime. Does anyone know what the best way would be to quickly add more flavor into this pre-made curry? Is it as simple as adding some raw ginger and spices, or is there a better approach?

How to add flavor to a bland recipe

6 Answers 6

Indian curry traditionally has – in addition to the ginger, turmeric, cumin and chili (I assume you mean chili powder) that you used – a generous amount of garam masala, coriander powder, and garlic.

Sometimes you’ll see “curry powder” used in recipes instead of garam masala; they are similar but not exactly the same.

Either one of these would be fine, and arguably the most important missing ingredient here. I’m not even sure you could legitimately call it a curry without one of the above.

Depending on your spice tolerance, you might need to add more chili powder as well.

Note that most spices in a curry will need to be heated before they’ll really release their aromas (and therefore flavour), so you can’t just add them cold, and I definitely don’t think you’d want the taste of raw garlic/ginger in your curry, even if it is presently tasteless. Give it a good simmer after adding some garlic (powder is fine) and garam masala or curry powder and you might be able to salvage it.

Or you could try heating the new spices dry, for a very short time, to give them a bit of a head start aroma-wise; just be very careful not to burn them.

Of all the low sodium recipes, low sodium soup recipes can be some of the most challenging recipes to prepare. You try your best to make low sodium soups flavorful and yet they still taste bland. You feel all they need is a little salt and everything would taste fine. Well, when cooking low sodium, adding salt is not an option. You must learn different cooking techniques and a few little tips to increase flavor. This is especially true when preparing low sodium soup recipes.

Here are a few tips to help you add flavor to your soup recipes. These few tips will help take bland tasting soups and turn them into delicious, flavorful soups.

  1. Use good, fresh, flavorful ingredients. Many make the mistake of taking old, or leftover ingredients, especially vegetables, to make soup. This approach might be all right when adding salt, as salt will pick-up their flavors, but when cooking without adding salt, you must use good fresh ingredients. These should be at their peak of flavor, usually not leftovers. The basic soup vegetables when starting soups are, onions, carrots, celery, sometimes green and/or red bell pepper, and garlic. Of course you can add other vegetables depending upon your soup recipe.
  2. Soups need bones. Unless you are a vegetarian, (this is not an option), but for the rest of you this is important. You need a flavorful broth or stock. Soup bones are so key to making a flavorful broth. You will or should be cooking more at home on a low sodium diet, so you will probably be adding bones to your freezer for this purpose. If not, you can buy any meats with bones or meat parts that have more bones. You can buy a whole chicken and keep the non-meaty parts like the ribs or back for soups. Chicken wings make delicious soup stock. If you buy chicken breasts, or a turkey breast, make sure they are with their bones. Remember, that turkey carcass that was turned into to soup after Thanksgiving dinner? It was that bone that made the delicious soup. Beef shanks, or beef short ribs, make excellent beef stock. Ham hocks are not allowed on a low sodium diet because of their salt, but often you can find a fresh ham hock and add a drop of liquid smoke, or pork neck bones, or a pork shoulder, for a delicious soup stock. You also need fish bones for a good fish stock, even shrimp shells for a shrimp stock.
  3. Use flavorful seasonings. Find good fresh, flavorful salt free seasonings. Learn about some of the different herbs and spices. Learn about different chilies (they range from mild to hot and are very flavorful), especially when added to some bean soups. Adding freshly ground black pepper (not from a can), to low sodium soup recipes, can really make a difference and increase flavor to any soup recipes. Seasonings are so important to making flavorful soup recipes. So many folks when cooking on a low sodium diet forget to use seasonings or enough seasoning to make a difference. Remember when cooking without salt you need to increase the seasoning.

As you practice and use these tips, your low sodium soup recipes will become more and more flavorful. Also, your taste buds will adjust and enjoy flavorful low sodium soups, instead of the salty soups of the past.

Remember to use good, flavorful ingredients, use bones, and most of all, use flavorful seasonings. Also, take your time and let good flavorful soups simmer a while, or use a crock pot, or a pressure cooker. Make plenty and enjoy delicious low sodium soups even more the next day. Also, put some in the freezer for a quick lunch or dinner.

Just by using these few tips, you will enjoy more flavorful low sodium soup recipes.

Catch-all of what's on my mind! From Movie Reviews to TV and Cats.

How to add flavor to a bland recipe

while grocery shopping my mom and I decided that we wanted to pick up some cantaloupe for a snack for either later that day or the next day. So my mom tasked me with the job of picking out a cantaloupe. She told my 3 year old to help me. Most of you may know that three year old’s have short attention spans and picking out cantaloupe probably not their strongest suit. She tapped it she smelled and and she decided that would be the cantaloupe that we got. After shopping for several hours (and it being past nap time) I was not going to argue with her.

Unfortunately when we got home and cut up the cantaloupe we discovered that it looked good and had the right texture but it was extremely bland. I don’t know about you but for me in general I have a hard time picking out a ‘good’ cantaloupe and feel I should eat it even if it doesn’t have much flavor since I spent the money on it.

We decided this time to see if there were any alternative ways to use the cantaloupe or ways to increase the flavor. We went to our favorite recipe site, I was amazed at all the different ways to use cantaloupe, from smoothies, to breads, to cakes. Who knew! I had always just enjoyed cantaloupe fresh and never really thought it needed to be used other ways. We decided to try two of the recipes (varying them slightly as we are never really ones to follow them exactly).

The first recipe that we tried was a cantaloupe smoothie. We varied this up as we made it a cantaloupe/banana smoothie. Some people may not like it if they aren’t a fan of bananas but we all thought it was very tasty. My daughter in particular gave it two thumbs up:).

The second recipe that we tried was cantaloupe bread. It tasted more like cake to me but was extremely moist. My husband compared it to banana bread. If you didn’t know it was cantaloupe bread you would never even know there was cantaloupe in there as there was no cantaloupe flavor.

Both of these were extremely good methods to use cantaloupe that doesn’t have much flavor. Do you have other methods to use cantaloupe? I would love to hear about them.