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Enjoy the classic creamy hummus, a popular Middle Eastern dip, made with simple ingredients and packed with flavor. Perfect for parties or as a healthy snack.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 1/4 cup fresh lemon juice about 1 large lemon. 1/4 cup well-stirred tahini. 1 small garlic clove, minced. 2 tablespoons extra-virgin olive oil, plus more for serving. 1/2 teaspoon ground cumin. Salt to taste. 2 to 3 tablespoons water. Dash of paprika, for garnish. Fresh parsley leaves, for garnish.

Instructions: In a food processor, combine the chickpeas, lemon juice, tahini, and minced garlic. Process until smooth, scraping down the sides of the bowl as needed. Add the olive oil, ground cumin, and a pinch of salt to the chickpea mixture. Process again until well combined. With the food processor running, gradually add 2 to 3 tablespoons of water until the hummus becomes creamy and reaches your desired consistency. Taste and adjust the seasoning by adding more salt or lemon juice if needed. Transfer the hummus to a serving bowl and drizzle with extra-virgin olive oil. Sprinkle with a dash of paprika and garnish with fresh parsley leaves. Serve with pita bread, vegetables, or your favorite dipping items.

Eli

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Accordion Skillet Potatoes are a flavorful and easy side dish that pairs well with any main course. The accordion slicing creates a beautiful presentation, while the Parmesan cheese adds a deliciously savory touch.

Ingredients: 4 medium potatoes, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for one to two minutes, until the garlic smells good. Spread the thinly sliced potatoes out in an accordion shape in the skillet. Add salt and pepper to the potatoes along with the dried thyme. Cover and cook for 15 to 20 minutes, flipping potatoes every now and then, until they are soft and golden brown. Set the potatoes aside to cool for a minute or two while you add the Parmesan cheese. Before serving, sprinkle with chopped fresh parsley.

Katrina R

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This Shrimp and Hearts of Palm Ceviche is a refreshing and flavorful dish perfect for any occasion. The combination of tender shrimp, crunchy hearts of palm, and zesty lime juice creates a burst of tropical flavors that will tantalize your taste buds. Enjoy it as an appetizer or light meal!

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup hearts of palm, sliced. 1 red onion, thinly sliced. 1 red bell pepper, diced. 1 jalapeno pepper, seeded and minced. 1/2 cup fresh cilantro, chopped. 1/2 cup lime juice. Salt to taste. 1 avocado, diced optional, for serving. Tortilla chips optional, for serving.

Instructions: In a large bowl, combine shrimp, hearts of palm, red onion, red bell pepper, jalapeno, and cilantro. Pour lime juice over the mixture and toss gently to combine. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, season with salt to taste. Serve chilled, garnished with diced avocado and accompanied by tortilla chips if desired.

Tyson Holt

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A hearty and nutritious white bean soup perfect for a cozy meal. Packed with vegetables and aromatic herbs, this soup is both comforting and delicious.

Ingredients: 2 cups white beans, soaked overnight. 1 onion, diced. 2 carrots, chopped. 2 celery stalks, diced. 3 cloves garlic, minced. 6 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in garlic, onions, carrots, and celery. Cook the vegetables until they are soft. Soak the white beans and then add the vegetable broth, thyme, rosemary, salt, and pepper. At first, boil the soup. Then, lower the heat and let it cook slowly for one to two hours, or until the beans are soft. If necessary, change the seasoning. Enjoy while hot!

Rosemary Quinn

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Indulge in the rich chocolatey goodness of these Double Chocolate Easter Cookies! With a perfect balance of cocoa powder, semi-sweet chocolate chips, and white chocolate chips, these cookies are a chocolate lover's dream. Bake them up for your Easter celebration or any time you're craving a decadent treat.

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 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup white chocolate chips.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. 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 semi-sweet chocolate chips and white chocolate chips. Drop rounded tablespoons of dough onto the prepared baking sheets. 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 sheets for a few minutes, then transfer to wire racks to cool completely. Serve and enjoy these delightful Double Chocolate Easter Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Bentley H

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This is a quick and tasty Instant Pot recipe with tomato sauce, Italian sausage, and penne pasta. Great for a filling dinner during the week!

Ingredients: 1 lb Italian sausage, casings removed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 2 cups penne pasta. 1 cup chicken broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste. 1 cup shredded mozzarella cheese. Fresh parsley, chopped for garnish.

Instructions: Set Instant Pot to saut mode and cook Italian sausage until browned. Add chopped onion and minced garlic, saut until onions are softened. Pour in crushed tomatoes, penne pasta, chicken broth, oregano, basil, red pepper flakes, salt, and pepper. Stir to combine. Close Instant Pot lid, set to sealing position, and cook on high pressure for 5 minutes. Perform a quick release and carefully open the lid. Stir in shredded mozzarella cheese until melted. Serve hot, garnished with fresh parsley.

Rachel G

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A hearty and flavorful taco salad featuring crumbled tempeh, black beans, corn, and fresh veggies, all topped with a zesty salsa-sour cream dressing.

Ingredients: 8 oz tempeh, crumbled. 1 tablespoon olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 1 packet taco seasoning mix. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1 avocado, diced. 4 cups mixed greens. 1/2 cup shredded vegan cheese. 1/4 cup chopped fresh cilantro. 1/4 cup salsa. 1/4 cup vegan sour cream. Salt and pepper to taste.

Instructions: In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic. Saut until onions become translucent. Add crumbled tempeh and taco seasoning mix to the skillet. Cook until tempeh is browned and well-coated with seasoning. Stir in black beans and corn kernels. Cook for an additional 2-3 minutes until heated through. Remove the skillet from heat and let the mixture cool slightly. In a large salad bowl, combine mixed greens, cherry tomatoes, avocado, and shredded vegan cheese. Add the cooked tempeh and bean mixture to the salad bowl. Toss everything together. In a small bowl, mix together salsa and vegan sour cream to create a dressing. Season with salt and pepper to taste. Drizzle the dressing over the salad and garnish with chopped cilantro. Serve immediately and enjoy your delicious Tempeh Taco Salad!

Kyla C

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With a zesty lemon butter sauce, the scallops were cooked to perfection in the air fryer and were very tender. This recipe is quick and easy, and it's great for a dinner during the week or for a special event.

Ingredients: 1 lb fresh scallops. 2 tablespoons butter, melted. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon lemon zest. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Preheat the air fryer to 400F 200C. Pat the scallops dry with paper towels. In a small bowl, mix together melted butter, minced garlic, lemon juice, and lemon zest. Season the scallops with salt and pepper. Brush the scallops with the lemon butter mixture, coating them evenly. Place the scallops in a single layer in the air fryer basket. Air fry for 6-8 minutes, or until the scallops are opaque and slightly browned, flipping halfway through cooking. Serve hot, garnished with chopped parsley. Enjoy!

Jessica Lucero

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You can enjoy these vegan wontons with a mix of colorful vegetables and a sour sweet sauce that you make yourself. It's a great snack or appetizer for any event!

Ingredients: 1 pack vegan wonton wrappers. 2 cups shredded cabbage. 1 cup shredded carrots. 1/2 cup chopped bell peppers. 2 cloves garlic, minced. 2 tbsp soy sauce. 1 tbsp sesame oil. 1 tbsp cornstarch. 1/4 cup water. 1/4 cup rice vinegar. 1/4 cup brown sugar. 1/4 cup ketchup. 1/4 cup pineapple juice. 1 tbsp sriracha sauce optional. Salt and pepper to taste. Vegetable oil for frying.

Instructions: In a mixing bowl, combine cabbage, carrots, bell peppers, garlic, soy sauce, and sesame oil. Mix well. Place a spoonful of the vegetable mixture onto each wonton wrapper. Moisten the edges with water and fold into desired shape traditionally, triangle or purse shape. Repeat until all wrappers are filled. In a small bowl, mix cornstarch and water to make a slurry. Set aside. In a saucepan, combine rice vinegar, brown sugar, ketchup, pineapple juice, and sriracha sauce. Bring to a simmer over medium heat, stirring constantly. Once simmering, slowly pour in the cornstarch slurry while stirring continuously until the sauce thickens. Remove from heat. Heat vegetable oil in a deep skillet or pot over medium-high heat. Fry the wontons in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels. Serve the crispy wontons with the homemade sweet and sour sauce for dipping.

Heather Adam