Looking for something new to cook at home? Tired and bored of ALL of the recipes you’ve already made? We’ve got the solution!

Recently, DOLE released 12 recipes created for or inspired by Pixar’s Soul. Oh, and 5 of these recipes are actually PIZZAS inspired by Joe Gardner’s love of pizza (we are right there with you Joe). You’ve got to check these out!

Before we hop into the recipes, we did want to mention that these are all part of DOLE’s plant-based, healthy living initiative. DOLE is expanding that initiative by exploring the special connection between food, cooking, and music. 

Some of these recipes are gluten-free, vegetarian, or vegan, so if you’ve got specific eating needs these could be great for you to check out. We’ve marked the recipes with some letters by their names so you know what to look for:

• V: Vegetarian
• VG: Vegan
• GF: Gluten-Free
• LS: Low Sodium

Included in these recipes are pizzas, pasta, soup, salad, and quite a few desserts. So, you can plan out multiple days-worth of meals right here.

We’ll start with PIZZAS!

Sunrise Pizza (V)

INGREDIENTS

• 2 medium DOLE® Bananas, peeled
• 4 frozen whole wheat waffles
• 1/4 cup honey-flavored nonfat Greek yogurt
• 1 can (11 oz.) DOLE Mandarin Oranges, drained
• 2 teaspoons honey dash ground cinnamon
• DOLE Fresh Raspberries or Blueberries (optional)

DIRECTIONS

1. THINLY slice bananas on diagonal.
2. PREPARE waffles according to package directions.
3. SPREAD waffles with yogurt. Arrange banana slices on top, overlapping. Arrange mandarin oranges in center of each pizza. Drizzle with honey. Sprinkle with cinnamon. Garnish with raspberries or blueberries, if desired.

Serengeti Superfood Paleo Pizza (V & GF)

INGREDIENTS

• 2 medium DOLE® Sweet Potatoes
• 1 large egg
• 1 cup almond flour
• ¼ cup arrowroot
• ¼ teaspoon salt
• ½ cup mild harissa sauce
• ½ (8-ounce) package DOLE® Mushrooms, thinly sliced
• 1 bunch DOLE® Asparagus, thinly sliced on a bias
• ½ cup drained and rinsed low sodium chickpeas
• 2 tablespoons chopped walnuts

DIRECTIONS

1. ADJUST 2 oven racks to upper and lower position; preheat oven to 450°F. Line 2 rimmed baking pans with parchment paper. Wrap sweet potatoes in aluminum foil; bake 1 hour or until very tender. Cool potatoes slightly; peel and mash in a large bowl. Beat potatoes with mixer on medium-high 1 minute or until smooth. Add egg, flour, arrowroot and salt; beat 1 minute or until smooth. Makes about 4 cups.
2. DROP 2 (1 cup) scoops potato dough, 6-inches apart, onto each prepared pan; pat each into ¼-inch-thick circle. Bake 20 minutes or until set, rotating pans between racks after 10 minutes.
3. SPREAD crusts with sauce; top with mushrooms, asparagus, chickpeas and walnuts. Bake pizzas 15 minutes or until bottoms are golden brown and vegetables are tender.

Pro tip: For a non-paleo option, sprinkle ¼ cup fat-free feta cheese over pizzas.

Snow-flower Pizza (V & GF)

INGREDIENTS

• ½ (8-ounce) package DOLE® Mushrooms, sliced
• ½ medium DOLE® Russet Potato, very thinly sliced
• ½ medium DOLE® White Onion, chopped
• 2 cups small DOLE® Cauliflower florets
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 box (12 ounces) frozen gluten free cauliflower pizza crusts (2 crusts)
• 1 cup fat free ricotta cheese
• 6 garlic cloves, finely chopped
• 3 tablespoons chopped fresh basil
• 1 cup DOLE® Organic Baby Spinach & Arugula
• Crushed red pepper flakes (optional)

DIRECTIONS

1. ADJUST oven rack to upper position; preheat oven to 425°F. Line a rimmed baking pan with parchment paper.
2. TOSS mushrooms, potato, onion, cauliflower, oil, salt and pepper in a large bowl; spread on prepared pan. Bake 25 minutes or until potatoes are just tender.
3. SPREAD crusts with cheese; top with roasted vegetables, garlic and 2 tablespoons basil.
4. BAKE pizzas directly on oven rack 15 minutes or until crust is golden brown and crisp; top with spinach & arugula and remaining 1 tablespoons basil. Cut each pizza into 6 slices; sprinkle with crushed red pepper, if desired.

Pro tip: To freeze pizzas, cool roasted vegetables and proceed through Step 3. Wrap pizzas with plastic wrap then foil and freeze up to 3 months. Bake pizzas from frozen at 425°F for 22 minutes or until crust is golden brown and crisp, and internal temperature reaches 165°F; top with spinach & arugula.

Thai Spicy Shrimp Pizza with Cauliflower Crust

INGREDIENTS

• 1 small head DOLE® Cauliflower, coarsely chopped
• 4 large eggs
• 1¼ cups almond flour
• 2 tablespoons salt-free garlic herb seasoning
• ¼ teaspoon salt
• ¼ pound cooked 51–60 count tail-off peeled and deveined shrimp, thawed if necessary
• 1½ teaspoons Thai red curry paste
• ½ cup chopped DOLE® Tropical Gold® Pineapple
• ¼ cup thinly sliced DOLE® Red Onion
• ½ package (11.1 ounces) DOLE® Slawesome!™ Mango Sriracha Kit
• ¼ cup chopped cucumber
• 2 tablespoons chopped roasted unsalted peanuts

DIRECTIONS

1. PULSE cauliflower, in 2 batches, in a food processor 10 times or to rice-like consistency. Makes about 3 cups.
2. WHISK eggs in a large bowl; stir in flour, seasoning, salt, and cauliflower until well combined.
3. PREHEAT oven to 400°F. Line rimmed baking pan with parchment paper. With hands, shape cauliflower mixture into 12-inch circle (about ½-inch thick) on prepared pan. Bake crust 25 minutes or until edges start to brown.
4. TOSS shrimp and curry paste in a small bowl; top crust with shrimp mixture, pineapple, and onion. Bake 10 minutes or until crust is golden brown.
5. PREPARE ½ of the Slawesome! kit as package directs in a medium bowl (reserve remaining kit ingredients for another use). Top pizza with slaw, cucumber, and peanuts; cut into 8 pieces.

Pro tip: Use remaining salad kit along with cooked shrimp or rotisserie chicken to make tacos or a Banh Mi-Style sandwich.

Festive Dessert Pizza (V & LS)

INGREDIENTS

• ½ cup dark chocolate chips, 70% cocoa
• 1 (8-inch) round whole-wheat flat bread
• 1 cup DOLE® Strawberries, hulled and sliced
• 1 cup DOLE Raspberries
• 1 cup DOLE Tropical Gold® Pineapple, peeled and diced
• 1 tablespoon sliced almonds, toasted (optional)

DIRECTIONS

1. PLACE chocolate chips in small bowl and set over a small pan of simmering water (do not let bottom of bowl touch water). Heat, stirring often, until the chocolate has melted.
2. POUR melted chocolate over flat bread and spread evenly with an offset spatula or butter knife.
3. SCATTER berries and pineapple over the chocolate-covered flat bread while chocolate is still warm.
4. SPRINKLE almonds over fruit if desired, cut the pizza into four equal portions and serve while chocolate is still warm.

Next, we’ll move onto soup, salad, and pasta.

Winter Solstice Soup (V, VG & GF)

INGREDIENTS

• 2 tablespoons olive oil plus additional for garnish (optional)
• 2 medium DOLE® White Onions, chopped
• 6 stalks DOLE® Celery, chopped
• 2 medium DOLE® Carrots, chopped
• 2 cups small DOLE® Cauliflower florets
• 1 large DOLE® Sweet Potato, peeled and chopped
• 1 medium celery root, chopped
• 7 cups unsalted vegetable stock
• ½ cup plus 2 tablespoons chopped hazelnuts
• 1 tablespoon brown or yellow mustard seeds (optional)
• 1½ teaspoons salt
• Fresh thyme leaves for garnish (optional)

DIRECTIONS

1. HEAT oil in a large sauce-pot over medium-high heat; add onions and cook 5 minutes or until tender, stirring occasionally. Add celery, carrots and cauliflower; cook 10 minutes or until starting to brown, stirring occasionally. Add sweet potato, celery root and stock; heat to a simmer. Reduce heat to medium-low; cover and cook 45 minutes or until vegetables are very tender.
2. TOAST hazelnuts in a small skillet over medium-low heat 3 minutes or until lightly browned and fragrant; add mustard seeds, if using, and cook 2 minutes or until mustard seeds start to pop, stirring frequently.
3. PURÉE soup in batches in a blender on high 1 minute or until smooth; transfer back to sauce-pot and stir in salt. Makes about 10 cups.
4. SERVE soup topped with hazelnut mixture garnished with oil and thyme, if desired.

Pro tip: To freeze soup, cool puréed soup in sauce-pot in sink filled with ice water. Divide soup into freezer-safe containers and freeze up to 3 months. Thaw soup overnight in the refrigerator, cover and reheat on the stovetop (or in a microwave-safe dish in microwave oven on high) until internal temperature reaches 165°F. Prepare toasted hazelnut mixture before serving.

Gluten-Free Veggie Pasta Bake (V & GF)

INGREDIENTS

• Nonstick cooking spray
• 1 box (8 ounces) chickpea penne pasta
• 1 tablespoon olive oil
• 2 medium DOLE® Carrots, chopped
• 1 medium DOLE® Red Onion, chopped
• 1 small head DOLE® Cauliflower, cut into small florets
• 1½ packages (8 ounces each) DOLE® Mushrooms, sliced
• 1 package (6 ounces) DOLE® Baby Spinach
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 2 cups low sodium marinara sauce
• ½ cup low-moisture part-skim mozzarella cheese
• ⅓ cup grated Parmesan cheese

DIRECTIONS

1. PREHEAT oven to 375°F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Prepare pasta as label directs; drain and return to saucepot.
2. HEAT oil in a large skillet over medium-high heat. Add carrots, onion and cauliflower; cook 8 minutes or until tender, stirring occasionally. Add mushrooms and spinach; cook 6 minutes or until mushrooms are tender and spinach wilts, stirring occasionally. Add garlic, seasoning and salt; cook 1 minute, stirring frequently. Stir in marinara; transfer to saucepot with pasta and toss. Makes about 12 cups.
3. TRANSFER pasta mixture to prepared dish; sprinkle with cheeses and cover with foil. Bake pasta 20 minutes; remove foil. Bake 10 minutes or until cheese is golden brown.

Pro Tip: To freeze pasta, proceed through step 3, but do not bake. Tightly wrap with a layer of plastic wrap then foil and freeze up to 3 months. Remove plastic wrap; bake pasta from frozen, covered with foil, at 375°F for 30 minutes. Uncover and bake 15 minutes or until cheese is golden brown and internal temperature reaches 165°F.

Charred Sweet Potato, Chickpea & Bacon Caesar Salad

INGREDIENTS

• 2 medium DOLE® Sweet Potatoes, peeled and cut lengthwise into wedges (about 1 pound)
• 1 tablespoon olive oil
• 3 tablespoons hemp hearts
• 1 package (10.2 ounces) DOLE® Chopped Bacon Caesar Kit™
• 1 can (15.5 ounces) unsalted chickpeas, drained and rinsed
• 1 small DOLE® Red Onion, thinly sliced
• 1 DOLE® Lemon, cut into wedges

DIRECTIONS

1. PREHEAT oven to 450°F. Line a rimmed baking pan with parchment paper. Toss sweet potatoes and oil in a large bowl; spread on prepared pan. Roast potatoes 25 minutes or until lightly charred.
2. TOAST hemp hearts in a small skillet over medium-low heat 5 minutes or until golden brown and fragrant, stirring occasionally.
3. PREPARE Chopped Kit as package directs in a large bowl; fold in chickpeas, onion and sweet potatoes. Makes about 8 cups.
4. SERVE salad garnished with hemp hearts and lemon wedges.

And finally, we get to a smoothie and desserts!

Right Note Smoothie (V, VG, LS & GF)

INGREDIENTS

• 2 ripe DOLE® Bananas, peeled, cut crosswise into thirds and frozen
• 1½ cups unsweetened almond milk
• 1 cup chopped DOLE® Pineapple, frozen
• ½ cup DOLE® Baby Spinach
• ½ cup DOLE® Blueberries, frozen
• ⅓ cup DOLE® Blackberries plus additional for garnish (optional)
• ¼ cup old-fashioned rolled oats
• Fresh mint leaves for garnish (optional)

DIRECTIONS

1. PURÉE all ingredients in a blender on high until smooth; serve garnished with blueberries and mint, if desired. Makes about 5 cups.

Pro Tip: Peel and freeze ripe bananas to have on hand for using in this recipe as well as other smoothies and baking.

Spiced Pineapple Tarte Tatin (V & VG)

INGREDIENTS

• ¼ cup vegan buttery spread stick
• ½ cup honey
• 1 DOLE® Tropical Gold® Pineapple, shell removed, cored, cut into chunks
• 1 teaspoon Chinese five-spice powder
• 1 (9-inch) refrigerated pie crust
• Low-fat vanilla frozen yogurt (optional)

DIRECTIONS

1. PREHEAT oven to 400°F.
2. MELT buttery spread and honey over medium heat in medium cast-iron skillet. Stir in pineapple chunks and increase temperature to medium-high, cook 3 minutes or until liquid is lightly golden and bubbly. Reduce heat to medium, continue cooking 2 more minutes.
3. TOSS together pineapple with five-spice powder until evenly coated. Stir into skillet and cook for 1 minute or until heated through. Remove from heat; cool 10 minutes.
4. COVER pineapple mixture with pie crust, tucking edges down into skillet. Cut two slits in center of the crust.
5. BAKE 15 to 20 minutes or until crust is golden and cooked through. Let cool 10 minutes, then run a knife around edge of tart. Place serving plate over skillet and turn over. Serve with vanilla yogurt if desired.

Vegan Chocolate-Banana Cream Tart (V, VG, LS & GF)

INGREDIENTS

• Vegan nonstick cooking spray
• 1 cup pitted dates
• ½ cup dry roasted, unsalted pistachios
• ⅓ cup gluten free old-fashioned rolled oats
• ¼ teaspoon salt
• ½ (16-ounce) package silken tofu, drained and coarsely chopped
• 3 ripe DOLE® Bananas, peeled and coarsely chopped
• ½ cup vegan unsweetened cocoa powder
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon agar agar
• 3 tablespoons vegan dark chocolate chips

Allergens: Tree Nuts, Soy

DIRECTIONS

1. SPRAY a 9-inch pie plate lightly with nonstick cooking spray. Pulse dates, pistachios, oats and salt in a food processor until small crumbs form; press into bottom and up sides of prepared pie plate. Wipe out food processor bowl.
2. PURÉE tofu, bananas, cocoa powder, sugar and vanilla extract in the food processor until smooth; transfer to a large bowl.
3. HEAT agar agar and ½ cup water to a simmer in a small saucepan over medium heat; simmer 3 minutes or until slightly thickened and agar agar is dissolved, whisking occasionally. Whisk agar agar mixture into tofu mixture; spread in prepared crust. Sprinkle tart with chocolate chips; freeze at least 2 hours or overnight.
4. CUT tart into 8 slices.

Pro Tips: An equal amount of gelatin can be substituted for the agar agar.

Loaded Banana Bread (V)

INGREDIENTS

• Nonstick cooking spray
• 1½ cups white whole wheat flour plus additional for dusting
• ½ cup coconut sugar
• 1¼ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• 5 medium very ripe DOLE® Bananas, mashed
• ¼ cup almond milk yogurt alternative
• ¼ cup natural buttery spread with olive oil, melted and cooled slightly
• 1 teaspoon vanilla extract
• ¼ cup crushed pecans

Allergens: Egg, Tree Nuts, Wheat

DIRECTIONS

1. PREHEAT oven to 350°F. Spray an 9 x 5-inch loaf pan with nonstick cooking spray; dust bottom and sides of pan with flour.
2. WHISK flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk eggs in a large bowl; stir in bananas, yogurt, buttery spread and vanilla extract. Add flour mixture and stir just until combined; pour into prepared pan and sprinkle with pecans. Bake bread 1 hour 5 minutes or until toothpick inserted in center comes out with a few crumbs and top is golden brown.
3. COOL bread 10 minutes on a wire rack; run a small knife around edge of pan to loosen and remove bread from pan. Cool completely on wire rack; cut into 10 (¾-inch-thick) slices.

Pro Tip: For a twist, replace 1 banana with 2/3 cup diced strawberries; fold into batter with bananas in step 2.

WOW! That’s a whole bunch of recipes to help spice up your breakfast, snack time, lunch, or dinner. And you might even eat some healthy fruits and veggies along the way. We hope that these recipes give you a bit of cooking inspiration. Maybe that’ll be your spark?! We’ll keep an eye out for more fun recipes for you to try at home and let you know what we see.

Click here to see a recipe for Princess inspired truffles!

Will you be trying any of these recipes at home? Let us know in the comments.