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Participative Leadership In Faith Communities - the salida studio tour - dougeg radio - jai llewellyn art - intergalactic industries

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Infinite – Artists and Clients

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Fort Thomas Arts

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Helenas Salon

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Multidisciplinary Conference on Technology and Engineering

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Lara Smith

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Core Sound Healing

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A traditional New Orleans sandwich made of Italian bread shaped like a ball and filled with meats, cheeses, and olive salad.

Ingredients: 1 round loaf Italian bread. 1/2 cup olive salad. 6 slices Genoa salami. 6 slices ham. 6 slices provolone cheese. 6 slices mozzarella cheese.

Instructions: The Italian loaf of bread should be cut in half across the middle. Cover both sides of the bread that you cut with olive salad. Put the ham, provolone cheese, mozzarella cheese, Genoa salami, and ham on one half of the bread. Place the other half of the bread on top and lightly press it down. The sandwich should be put in the fridge for at least two hours or overnight so that the flavors can mix. Cut it into wedges and serve it cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

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These Cheesy Quinoa Cakes with Roasted Garlic and Lemon Aioli are a delicious and nutritious way to enjoy quinoa. The crispy quinoa patties are packed with cheesy goodness and served with a creamy and tangy aioli that's bursting with flavor.

Ingredients: 2 cups cooked quinoa. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1/4 cup breadcrumbs. 1 egg, beaten. Salt and pepper to taste. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1 teaspoon lemon zest. 1 head of garlic. Olive oil for roasting. Cooking spray.

Instructions: Preheat your oven to 400F 200C. Cut the top off the head of garlic, drizzle with olive oil, wrap it in aluminum foil, and roast for about 30 minutes or until the cloves are soft and golden. In a mixing bowl, combine the cooked quinoa, shredded cheddar cheese, grated Parmesan cheese, minced garlic, chopped parsley, breadcrumbs, beaten egg, salt, and pepper. Mix until well combined. Form the quinoa mixture into 8-10 patties. Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Cook the quinoa cakes for about 3-4 minutes on each side or until they are golden brown and crispy. While the quinoa cakes are cooking, prepare the aioli. Squeeze the roasted garlic cloves into a small bowl and mash them. Add mayonnaise, lemon juice, and lemon zest. Stir until well combined. Serve the cheesy quinoa cakes hot with a dollop of the roasted garlic and lemon aioli on top. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Scott Meehan

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A bright and healthy salad for one person served in a tea cup. This is a great, healthy snack or side dish.

Ingredients: 1 cup mixed greens. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup bell peppers, diced. 2 tablespoons red onion, finely chopped. 2 tablespoons feta cheese, crumbled. 1 tablespoon balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: First, get all of your ingredients ready. Put the mixed greens at the bottom of a tea cup. Place the cherry tomatoes on top of the greens. Put a layer of diced cucumber on top of that. Dice the bell pepper and put it on top of the cucumber. Add the chopped red onion on top of the bell peppers. Add some broken up feta cheese on top. Spread the balsamic vinaigrette dressing on top of the salad. Add pepper and salt to taste. Use a fork or spoon to gently toss the salad in the tea cup before you eat it. Serve right away and enjoy the wonderful flavors!

Prep Time: 10 minutes

Cook Time: 0 minutes

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This Summer Melon and Prosciutto Salad is a delightful blend of sweet and savory flavors. The juicy melons, salty prosciutto, and the freshness of arugula and mint create a perfect harmony. Topped with a tangy balsamic vinaigrette and creamy feta cheese, this salad is a summer sensation!

Ingredients: 1 ripe cantaloupe melon, cubed. 1/2 honeydew melon, cubed. 4 slices of prosciutto. 1 cup arugula leaves. 1/4 cup fresh mint leaves. 1/4 cup crumbled feta cheese. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the cubed cantaloupe and honeydew melon. Tear the prosciutto slices into smaller pieces and add them to the melon. Add the arugula and fresh mint leaves to the bowl. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and gently toss to combine. Season the salad with salt and pepper to taste. Sprinkle crumbled feta cheese on top of the salad. Serve immediately and enjoy your refreshing summer melon and prosciutto salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

mohawk

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These Chicken Pot Pie Crepes are a delicious twist on a classic comfort food. Creamy chicken and vegetable filling wrapped in delicate crepes make for a satisfying and flavorful meal.

Ingredients: 1 cup cooked chicken, diced. 1 cup mixed vegetables carrots, peas, corn. 1/2 cup diced onion. 1/4 cup all-purpose flour. 1/4 cup unsalted butter. 1 1/2 cups chicken broth. 1/2 cup milk. Salt and pepper to taste. 8 crepes store-bought or homemade.

Instructions: Put the butter in a big pan and melt it over medium-low heat. Put in the diced onion and cook it until it turns clear. To make a roux, stir in the flour. It should be cooked for one to two minutes or until it turns a light golden color. Add the chicken broth and milk slowly while whisking the mixture. Keep stirring until it thickens and smooths out. Put the cooked chicken and a mix of vegetables in the pan. Add pepper and salt to taste. Just keep cooking for a few minutes or until everything is hot. Place a crepe on the table at a time and fill the middle of each one with chicken pot pie filling. Fold the sides of the crepe over the filling, then roll it up around the filling to make a rectangle-shaped package. Lay the filled crepes on a baking dish seam-side down. Preheat the oven to 350F 175C. Bake for 15 to 20 minutes, or until they are hot all the way through and the edges are starting to get crispy. Enjoy the chicken pot pie crepes while they're still hot.

Prep Time: 20 minutes

Cook Time: 20 minutes

ms. decock

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The Baked Tempeh Salad with Honey Chipotle Dressing tastes great and is full of protein, so it's a great meal. The baked tempeh is crispy, and the fresh vegetables and sweet and spicy dressing make for a great mix of tastes and textures.

Ingredients: 8 oz tempeh, cut into cubes. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 4 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup corn kernels fresh or frozen. 1/4 cup black beans, drained and rinsed. 2 tablespoons pumpkin seeds. 1/4 cup crumbled feta cheese optional.

Instructions: Preheat your oven to 375F 190C. In a bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss the cubed tempeh in the spice mixture until well coated. Spread the tempeh cubes on a baking sheet and bake for 20-25 minutes, flipping halfway through, until they are crispy and browned. While the tempeh is baking, prepare your salad by arranging mixed greens on serving plates. Top the greens with cherry tomatoes, red onion, corn, black beans, and pumpkin seeds. Once the tempeh is ready, remove it from the oven and let it cool slightly. Add the baked tempeh cubes to the salad. If desired, sprinkle crumbled feta cheese on top of the salad. In a small bowl, mix together the ingredients for the Honey Chipotle Dressing see below. Drizzle the dressing over the salad just before serving. Toss to combine and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Gorgeous Eyes Beauticians

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The sweet and sour flavors in these cranberry bars go well together, and the cream cheese topping gives them extra richness and depth. Great for holiday parties or any time you want a sweet treat.

Ingredients: 1 cup dried cranberries. 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 egg. 4 oz cream cheese, softened. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Warm water should be added to a small bowl and left there for 10 minutes. Let it drain well. Melt the butter and mix it with the brown sugar and white sugar in a bowl. Add the egg. Add the salt, baking powder, and flour and mix them in well. Mix in the drained cranberries. Pour the batter into the pan that has been prepared. Add powdered sugar, vanilla extract, and cream cheese to a different bowl. Beat the mixture until it is smooth. Put the cream cheese mix on top of the cranberry batter. After the oven is hot, bake for 25 to 30 minutes, or until the edges are golden brown and the middle is set. Let it cool all the way down before cutting it into bars.

Prep Time: 20 minutes

Cook Time: 30 minutes

embroidery

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This rich and creamy chocolate avocado pudding is a guilt-free dessert to enjoy. It's the ideal Paleo treat because it's naturally sweet and full of good fats.

Ingredients: 2 ripe avocados. 1/4 cup unsweetened cocoa powder. 1/4 cup honey or maple syrup. 1/4 cup almond milk. 1 tsp vanilla extract. Pinch of salt. Fresh berries and chopped nuts for garnish.

Instructions: Cut avocados in half, remove the pits, and scoop the flesh into a blender or food processor. Add cocoa powder, honey or maple syrup, almond milk, vanilla extract, and a pinch of salt to the blender. Blend until the mixture is smooth and creamy. You may need to scrape down the sides of the blender or processor to ensure everything is well mixed. Divide the pudding into serving cups or bowls. Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh berries and chopped nuts before serving. Enjoy your delicious Paleo chocolate avocado pudding!

Prep Time: 10 minutes

Cook Time: 0 minutes

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