Vergil And The Bees

[cactus-buds]

A strong French Bordeaux wine goes great with this traditional French dish. The complex notes in the wine go well with the hearty flavors of the beef bourguignon, making for a perfect meal.

Ingredients: 2 lb beef chuck, cut into cubes. 4 slices bacon, chopped. 1 onion, chopped. 2 carrots, chopped. 2 garlic cloves, minced. 1 cup red wine French Bordeaux recommended. 1 cup beef broth. 2 tbsp tomato paste. 1 tbsp all-purpose flour. 1 bouquet garni thyme, parsley, bay leaf tied together. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Preheat oven to 325F 160C. In a Dutch oven, cook bacon until crispy. Remove and set aside. In the same pot, brown beef cubes in olive oil over medium-high heat. Remove and set aside. Add onions, carrots, and garlic to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and flour, cook for 1 minute. Return beef and bacon to the pot. Pour in red wine and beef broth. Add bouquet garni, salt, and pepper. Bring to a simmer, cover, and transfer to the oven. Cook for 2 to 2.5 hours until beef is tender. Serve hot with crusty bread or mashed potatoes.

Prep Time: 20 minutes

Cook Time: 150 minutes

Roger S

[cactus-buds]

This asparagus gratin with cheese is a tasty and filling side dish that is also keto-friendly. A creamy cheese sauce is spread on tender asparagus spears, which are then baked until golden and bubbly. This is the best way to enjoy the taste of asparagus and add some rich cheese to your meal.

Ingredients: 1 lb asparagus, trimmed. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1/4 cup heavy cream. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil in a pan and heat it over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Trim the asparagus and add it to the pan. Saut for 3 to 4 minutes, until the asparagus is just starting to get soft. Add pepper and salt. Move the asparagus that has been sauted to a baking dish. Shred cheddar cheese, grate Parmesan cheese, and add heavy cream to a small bowl. Cover the asparagus in the baking dish with the cheese mixture. After the oven is hot, bake for 15 to 20 minutes, or until the cheese is bubbly and golden brown. Take it out of the oven and let it cool down for a few minutes before you serve it. If you want, you can add fresh herbs as a garnish. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Adriana

[cactus-buds]

This crispy skin salmon recipe offers a perfect combination of tender, flaky fish with a deliciously crispy skin. The addition of lemon slices provides a refreshing citrus flavor that complements the richness of the salmon.

Ingredients: 4 salmon filets, skin-on. Salt and pepper, to taste. 2 tablespoons olive oil. 2 lemons, sliced.

Instructions: Preheat oven to 400F 200C. Pat salmon filets dry with paper towels and season generously with salt and pepper on both sides. Heat olive oil in an oven-safe skillet over medium-high heat. Place salmon filets in the skillet, skin side down, and cook for 3-4 minutes until skin is crispy and golden brown. Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, or until salmon is cooked through and flakes easily with a fork. Remove from oven and let rest for a few minutes. Serve salmon filets skin side up, garnished with lemon slices.

Prep Time: 10 minutes

Cook Time: 12 minutes

Moni

[cactus-buds]

This easy tomato cream rigatoni recipe is a comforting and flavorful dish perfect for a quick weeknight dinner. The creamy tomato sauce pairs perfectly with the rigatoni pasta, creating a satisfying meal that the whole family will love.

Ingredients: 1 lb rigatoni pasta. 2 tbsp olive oil. 4 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook rigatoni until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the tomato paste and bring to a simmer. Give it five minutes to cook. Be sure to add the Parmesan cheese and heavy cream. For about three to four minutes, cook until the sauce gets a little thicker. Add pepper and salt to taste. When you add the cooked rigatoni to the pan, toss it around so that all of the sauce covers it. Add fresh basil leaves on top and serve hot. Have fun with your tasty Easy Tomato Cream Rigatoni!

Prep Time: 10 minutes

Cook Time: 20 minutes

Anderson C

[cactus-buds]

This is a tasty vegan banana almond tart with a gluten-free almond crust, a creamy banana filling, and crunchy almonds on top.

Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut oil, melted. 3 tablespoons maple syrup. 1/4 teaspoon salt. 3 ripe bananas. 1/4 cup almond butter. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/4 cup almond milk. 2 tablespoons cornstarch. 1/4 cup sliced almonds.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, melted coconut oil, 3 tablespoons maple syrup, and salt until well combined. Press the mixture into a tart pan to form the crust. Bake for 10 minutes until lightly golden. In a blender, combine ripe bananas, almond butter, 2 tablespoons maple syrup, vanilla extract, almond milk, and cornstarch. Blend until smooth. Pour the banana mixture into the pre-baked tart crust. Sprinkle sliced almonds on top. Bake for an additional 20-25 minutes until set. Let cool before slicing and serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

Ellis M

[cactus-buds]

A decadent twist on the traditional English trifle, this parfait combines layers of ladyfingers, sherry, raspberry jam, vanilla custard, whipped cream, and fresh berries, creating a delightful dessert with a perfect balance of textures and flavors.

Ingredients: 1 package ladyfingers. 1 cup sherry. 2 cups vanilla custard. 2 cups whipped cream. 1 cup raspberry jam. 1 cup fresh raspberries. 1 cup sliced strawberries. 1/2 cup toasted almonds, chopped. 1/4 cup chocolate shavings.

Instructions: Dip ladyfingers in sherry and layer them at the bottom of parfait glasses. Spread a layer of raspberry jam over the ladyfingers. Add a layer of vanilla custard over the jam. Top with a layer of whipped cream. Sprinkle a portion of fresh raspberries and sliced strawberries over the cream. Repeat the layers until the glasses are filled. Finish with a dollop of whipped cream on top. Garnish with toasted almonds and chocolate shavings. Chill in the refrigerator for at least 2 hours before serving.

Prep Time: 30 minutes

Cook Time: 0 minutes

Danny Winters

[cactus-buds]

A healthy and refreshing Mediterranean quinoa salad full of olives, feta cheese, and fresh vegetables. This tasty dish gets a big boost of flavor from the tangy dressing.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 cup red bell pepper, chopped. 1/2 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 2 tablespoons extra virgin olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Run cold water over the quinoa and let it drain well. Put the quinoa and water in a medium-sized saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is soft and the water is absorbed. Take the quinoa off the heat and let it cool down to room temperature. Put the cooked quinoa, cucumber, cherry tomatoes, red bell pepper, red onion, Kalamata olives, feta cheese, and fresh parsley in a large bowl. Add the lemon juice, dried oregano, salt, and pepper to a small bowl and mix them together with a whisk. Add the dressing to the quinoa salad and mix it together gently. Put the salad in the fridge for at least 30 minutes before you serve it. You can eat the Mediterranean quinoa salad as a side dish or as a light and healthy main dish. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Gail

[cactus-buds]

This easy one-pot lasagna recipe simplifies the traditional lasagna making process by cooking everything together in a single pot. It's a quick and delicious way to enjoy the flavors of lasagna without the hassle of layering.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 24 oz jar marinara sauce. 2 cups water. 8 oz lasagna noodles, broken into pieces. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large pot or skillet, brown the ground beef over medium heat. Add diced onion and minced garlic to the pot. Cook until onion is translucent. Stir in marinara sauce, water, and broken lasagna noodles. Season with basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes, or until noodles are tender, stirring occasionally. Once noodles are cooked, remove the pot from heat. Stir in ricotta cheese. Top the lasagna with shredded mozzarella and grated Parmesan cheese. Cover the pot and let it sit for a few minutes until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Laurel Cline

[cactus-buds]

Indulge in the perfect combination of rich chocolate, gooey caramel, and crunchy pecans with these delightful cookies. They're a treat for your taste buds!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1 cup caramel bits. 1 cup chopped pecans.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, caramel bits, and chopped pecans. Drop spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Bernard C

[cactus-buds]

These rich Cadbury Creme Egg Brownies are the best chocolate treat you can get. These rich, fudgy brownies are studded with gooey Cadbury Creme Eggs. They're the perfect treat for Easter or any other time!

Ingredients: 200g dark chocolate. 200g unsalted butter. 250g caster sugar. 4 eggs. 120g plain flour. 40g cocoa powder. 6 Cadbury Creme Eggs, chopped.

Instructions: Preheat the oven to 180C 350F and grease a baking tray. Melt the dark chocolate and unsalted butter in a heatproof bowl over a pan of simmering water, stirring until smooth. Remove from heat and stir in the caster sugar. Beat in the eggs one at a time. Sift in the plain flour and cocoa powder, then fold until well combined. Pour the batter into the prepared baking tray. Scatter the chopped Cadbury Creme Eggs over the batter. Bake in the preheated oven for 25-30 minutes or until the brownies are set around the edges but still slightly gooey in the center. Allow to cool before slicing into squares. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Chasing Suns

[cactus-buds]

These Collard Hummus Wraps with Golden Beets and Sprouts are a nutritious and flavorful vegan meal option. The collard greens provide a sturdy base for the creamy hummus, roasted golden beets add sweetness and earthiness, while sprouts bring a fresh crunch to each bite.

Ingredients: 4 large collard green leaves. 1 cup of cooked chickpeas. 2 tablespoons of tahini. 2 tablespoons of lemon juice. 2 cloves of garlic, minced. Salt and pepper to taste. 2 golden beets, roasted and sliced. 1 cup of sprouts such as alfalfa or broccoli.

Instructions: Cut off the stems of the collard greens and blanch them in boiling water for 30 seconds to get them ready. Take it out and put it in ice water to cool down. You can use paper towels to dry. Put the cooked chickpeas, tahini, lemon juice, garlic that has been minced, salt, and pepper in a food processor. Add water as needed to get the consistency you want and blend until smooth. Place the collard green leaves on a flat surface. Each leaf should have a lot of the hummus mixture spread out on it. Put some roasted golden beet slices and sprouts on top of the hummus. Tuck the sides of the collard green leaves in as you roll them up. Cut each wrap in half and serve right away, or put them in the fridge to eat later.

Prep Time: 20 minutes

Cook Time: 30 minutes

Tanya Atkins

[cactus-buds]

This Grain-free Rosemary Focaccia is a delicious paleo-friendly alternative to traditional bread. It's made with almond and coconut flour, infused with the aromatic flavor of fresh rosemary, and perfect for dipping in olive oil or serving with your favorite toppings.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot powder. 1 tsp baking soda. 1/2 tsp sea salt. 2 tbsp fresh rosemary, chopped. 3 large eggs. 1/4 cup olive oil. 1/4 cup unsweetened almond milk. 1 tbsp apple cider vinegar.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, arrowroot powder, baking soda, sea salt, and chopped rosemary. In a separate bowl, whisk together the eggs, olive oil, almond milk, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until a thick batter forms. Line a baking sheet with parchment paper and spread the batter evenly to form a rectangle about 1/2 inch thick. Bake in the preheated oven for 20-25 minutes, or until the focaccia is lightly golden and a toothpick comes out clean when inserted in the center. Remove from the oven and let it cool for a few minutes before slicing into squares. Serve warm and enjoy your grain-free rosemary focaccia!

Prep Time: 15 minutes

Cook Time: 25 minutes

Emmett Travis

[cactus-buds]

There is a lot of flavor in these Herb-Garlic Butter Hamburgers. Adding fresh herbs, garlic, and salty butter to your burger takes it to a whole new level.

Ingredients: 1 lb ground beef. 1/4 cup fresh parsley, chopped. 2 cloves garlic, minced. 4 tbsp unsalted butter, softened. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and onion slices for garnish.

Instructions: In a mixing bowl, combine the ground beef, chopped parsley, minced garlic, salt, and pepper. Mix well and form into 4 burger patties. Preheat your grill or stovetop pan over medium-high heat. Grill or cook the burger patties for about 4-5 minutes per side for medium-rare, or longer for your desired doneness. While the burgers are cooking, mix the softened butter with additional minced garlic and chopped parsley to create the herb-garlic butter spread. Lightly toast the hamburger buns on the grill or in a toaster. Spread a generous amount of the herb-garlic butter on the toasted buns. Place cooked burger patties on the buns and garnish with lettuce, tomato, and onion slices. Serve hot, and enjoy your Herb-Garlic Butter Hamburgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Shea

[cactus-buds]

These Banana Oat Pancakes are a nutritious and satisfying breakfast option. They are made with ripe bananas and oats, making them gluten-free and perfect for a healthy start to your day.

Ingredients: 2 ripe bananas. 1 cup old-fashioned rolled oats. 2 large eggs. 1/2 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. 1/8 teaspoon salt. Cooking spray or oil for the pan.

Instructions: Put the ripe bananas in a blender after peeling them. For the blender, put in the ground cinnamon, eggs, baking powder, rolled oats, and salt. In a blender, blend everything together until you have a smooth pancake batter. Heat a nonstick griddle or skillet over medium-high heat and use cooking spray or a little oil to oil it up. For every pancake, pour 1/4 cup of the batter onto the hot pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. If you need to, add more oil to the pan and do it again with the rest of the batter. You can top your hot banana oat pancakes with fresh fruit, maple syrup, yogurt, or anything else you like. Have fun with your tasty and healthy pancakes!

Prep Time: 10 minutes

Cook Time: 10 minutes

Tracey Moyer

[cactus-buds]

These Homemade Apple Pie Lara Bars are a delicious and healthy paleo snack option that tastes just like apple pie! They are made with natural ingredients and are perfect for on-the-go or as a quick energy boost.

Ingredients: 1 cup dried apple rings. 1 cup dates, pitted. 1/2 cup almonds. 1/2 cup walnuts. 1/2 cup unsweetened shredded coconut. 1/2 tsp cinnamon. 1/4 tsp nutmeg. Pinch of salt.

Instructions: Place the dried apple rings in a bowl of warm water and let them soak for about 10 minutes to soften. Drain the soaked apple rings and place them in a food processor. Add the pitted dates, almonds, walnuts, shredded coconut, cinnamon, nutmeg, and a pinch of salt to the food processor with the apples. Process the ingredients until they are well combined and the mixture sticks together when pressed between your fingers. If it's too dry, you can add a tablespoon of water. Line an 8x8 inch 20x20 cm baking dish with parchment paper, leaving some overhang for easy removal. Transfer the mixture from the food processor to the lined baking dish, and press it down evenly to compact it. Place the baking dish in the refrigerator for at least 1 hour to firm up. Once the mixture has set, use the parchment paper overhang to lift it out of the dish. Cut the mixture into bars or squares of your desired size. Serve and enjoy your Homemade Apple Pie Lara Bars!

Prep Time: 15 minutes

Cook Time: 0 minutes

Julian

[cactus-buds]

A zesty and tasty BBQ recipe for London Broil with a marinade made with citrus fruits. The meat is grilled to perfection and served with a bright Cilantro Gremolata.

Ingredients: 1 London Broil about 2 pounds. 1/2 cup orange juice. 1/4 cup lime juice. 1/4 cup soy sauce. 2 cloves garlic, minced. 2 teaspoons ground cumin. 2 teaspoons paprika. Salt and pepper to taste. For Cilantro Gremolata:. 1 cup fresh cilantro, finely chopped. 1/4 cup red onion, finely chopped. 2 tablespoons fresh lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Mix orange juice, lime juice, soy sauce, garlic powder, cumin, paprika, salt, and pepper in a bowl. This will make the marinade. Put the London Broil in a big plastic bag that you can close again and again, and pour the marinade over it. Put the bag in the fridge for at least 4 hours or overnight, making sure to squeeze out any extra air before sealing it. Warm up the grill over medium-high heat. Take the London Broil out of the sauce and let it sit for 30 minutes at room temperature. The marinated London Broil should be grilled for 5 to 7 minutes on each side, or until it's done the way you like it. Prepare the Cilantro Gremolata while the London Broil is cooking. In a bowl, mix the chopped cilantro, red onion, lime juice, olive oil, salt, and pepper. Take a 10-minute break after cooking the London Broil before cutting it across the grain. Put some Cilantro Gremolata on top of the grilled London Broil slices and serve them. Have fun with your London Broil Marinated in Citrus and Cilantro Gremolata!

Prep Time: 15 minutes

Cook Time: 15 minutes

Pierre Mercer