Coolirpa

[coolirpa]

Enjoy a vegan broccoli alfredo pasta dish that is creamy and low in fat. This dish has the richness of a classic alfredo sauce and the health benefits of whole foods.

Ingredients: 300g whole wheat pasta. 1 large head broccoli, chopped. 1 cup raw cashews, soaked in water for 4 hours. 3 cloves garlic, minced. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon onion powder. Salt and pepper to taste. 2 cups unsweetened almond milk. 1 tablespoon cornstarch. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the pasta. When the pasta is almost done, add the broccoli to the boiling water. Remove the water and set it aside. Soaked cashews, minced garlic, nutritional yeast, lemon juice, onion powder, salt, pepper, almond milk, and cornstarch should all be put in a blender. Mix until it's creamy and smooth. Move the sauce to a saucepan. Heat it over medium-low heat and stir it often for five minutes, or until it gets thicker. Add the sauce to the cooked pasta and broccoli, and then toss to coat everything. Add fresh parsley on top and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Erdelyi Polgar

[coolirpa]

With the tanginess of goat cheese and the sweetness of tomatoes, these tasty triangles are wrapped in flaky puff pastry. It's great as an appetizer or a light meal.

Ingredients: 1 sheet puff pastry. 150g goat cheese, crumbled. 2 large tomatoes, thinly sliced. 1 tablespoon olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 200C 400F. Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into triangles. Place the pastry triangles on a baking sheet lined with parchment paper. In a small bowl, mix the olive oil, balsamic vinegar, dried thyme, salt, and pepper. Brush each pastry triangle with the olive oil mixture. Arrange tomato slices on top of each pastry triangle. Sprinkle crumbled goat cheese over the tomatoes. Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and the cheese is melted. Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

laberryy

[coolirpa]

For a tasty take on the traditional Philly cheesesteak, try these Grilled Philly Burgers with Garlic Aioli. Served with sauted peppers, onions, and a creamy garlic aioli, these burgers are grilled and juicy. The provolone cheese melts on top of them.

Ingredients: 1 lb ground beef. 4 burger buns. 1 green bell pepper, sliced. 1 onion, sliced. 4 slices provolone cheese. Salt and black pepper to taste. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon olive oil.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and black pepper. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of grilling, place a slice of provolone cheese on each patty to melt. While the burgers are grilling, heat the olive oil in a skillet over medium heat. Add the sliced green bell pepper and onion. Cook until they are softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper. In a small bowl, mix the mayonnaise and minced garlic to make the garlic aioli. Toast the burger buns on the grill for a minute or two until they are lightly browned. Assemble the burgers: Spread a generous amount of garlic aioli on the bottom half of each bun. Place a grilled burger patty on top, followed by the sauted peppers and onions. Top with the other half of the bun. Serve your Grilled Philly Burgers with Garlic Aioli hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Frances Copaolucci

[coolirpa]

This three-fruit salsa is sweet and spicy at the same time. It makes a wonderful accompaniment to grilled fish or chicken, is perfect served with tortilla chips, and can even be served with granola and yogurt for breakfast!

[coolirpa]

Zucchini slices become the pizza crust in this delicious grilled treat.

[coolirpa]

This biscuit-like shortcake is topped with a sweet ginger glaze.

[coolirpa]

For a quick and simple meal, whole rainbow trout is seasoned with dill, thyme, and lemon before being baked in the oven until tender and moist.

[coolirpa]

Warm fresh mushrooms are served after being marinated in olive oil for the night with lemon juice, thyme, and garlic. scrumptious when accompanied by crusty bread to mop up the juices!

[coolirpa]

These baked chicken wings are a game day flavor bomb, first marinated in Coke, then rubbed with spices and tossed with Buffalo hot sauce.

[coolirpa]

Easy to make ahead and chill overnight, this creamy, cheesy, comforting hash brown potato casserole is sure to be a hit.

[coolirpa]

Traditionally served around the holidays, this recipe for a cabbage side dish comes from Denmark.

[coolirpa]

Grandma was an excellent housewife. She could cook, and she taught home economics. My brother and I would eat the apple red cabbage she made with or without potatoes, hot or cold.

[coolirpa]

This traditional Ethiopian berbere spice mixture is hot and full of flavor from cumin, coriander, cardamom, and other vibrant spices. It gives dishes an amazing flavor boost.