Hikikomint

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This is a quick and tasty side dish that is keto-friendly. It has garlic, Parmesan cheese, and creamy spinach. It goes well with any low-carb meal.

Ingredients: 1 lb fresh spinach leaves. 2 tbsp butter. 2 cloves garlic, minced. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Pinch of nutmeg optional.

Instructions: Wash the spinach leaves thoroughly and remove any tough stems. In a large skillet, melt butter over medium heat. Add minced garlic and saut until fragrant. Add the spinach leaves to the skillet and cook until wilted, stirring occasionally. Pour in the heavy cream and simmer for a few minutes until the mixture thickens slightly. Stir in grated Parmesan cheese until melted and well combined. Season with salt, pepper, and a pinch of nutmeg if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Teissier Sophro

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This Parmesan crusted chicken dish is a perfect pairing for a delightful Chardonnay wine sauce. The crispy Parmesan crust adds a savory crunch to the tender chicken, while the creamy Chardonnay sauce brings a touch of elegance to the dish.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup grated Parmesan cheese. 1/2 cup breadcrumbs. 1/4 cup chopped fresh parsley. 2 eggs, beaten. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup Chardonnay wine. 1/2 cup chicken broth. 2 tablespoons butter. 1 tablespoon all-purpose flour.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the breadcrumbs, parsley, and Parmesan cheese to a shallow dish. Mix them together. Add pepper and salt. First, coat each chicken breast in the beaten eggs. Then, cover them with the Parmesan mixture and press them down gently to stick. A skillet that can go in the oven should have olive oil in it. It will take about 34 minutes on each side for the chicken breasts to turn golden brown after you add them. Place the skillet in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the chicken is fully cooked and the crust is golden brown. Also, melt the butter over medium-low heat in a saucepan. Add the flour and cook for one minute. Whisk in the Chardonnay and chicken broth little by little. Turn the heat down to low and cook for about 5 minutes, until the sauce gets thicker. Add salt and pepper to taste to the sauce. Pour the Chardonnay sauce over the hot chicken that has been coated in Parmesan.

Prep Time: 15 minutes

Cook Time: 25 minutes

Kneads Therapy

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A salad that is both tasty and good for you, full of healthy fats and flavors. This dish is tasty and healthy, and the coconut vinaigrette makes it taste like a tropical treat.

Ingredients: 4 cups mixed salad greens. 1/4 cup shredded coconut. 1/4 cup sliced almonds. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup extra virgin olive oil. 2 tablespoons coconut vinegar. 1 tablespoon fresh lemon juice. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine the mixed salad greens, shredded coconut, sliced almonds, cherry tomatoes, cucumber, red onion, and feta cheese. In a separate small bowl, whisk together the extra virgin olive oil, coconut vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette. Drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Seafresh CI

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Enjoy the flavors of summer with this Fire Roasted Summer Corn Salad. The charred corn, colorful bell peppers, and fresh herbs come together in a zesty lime dressing for a burst of freshness in every bite. It's a perfect side dish for BBQs or picnics!

Ingredients: 4 ears of fresh corn, husked. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1/2 red onion, finely diced. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh basil, chopped. 2 tablespoons olive oil. 1 lime, juiced. Salt and pepper to taste. 1/4 cup crumbled feta cheese optional.

Instructions: Get your grill ready for high heat. Put the corn without the husks directly on the grill grates. Cook, turning the corn every so often, for about 10 minutes, or until it is charred and blackened in spots. Take the corn off the grill and give it a minute or two to cool down. When it's cool, use a sharp knife to cut the kernels off the cob and put them in a large bowl. Cut the red and yellow bell peppers into small pieces. Then, cut the red onion into small pieces. Finally, add the cherry tomatoes in half. Finally, chop the cilantro and basil. Mix the olive oil and lime juice together in a small bowl. Put the salad ingredients in a large bowl. Add the dressing. Toss everything together until it's well mixed. Add salt and pepper to the salad as needed. If you want, you can add crumbled feta cheese on top to make it creamier and taste better. Fire-roasted summer corn salad can be served right away as a cool side dish or a light summer meal.

Prep Time: 15 minutes

Cook Time: 10 minutes

Funny Aladdin

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Unicorn Macarons are a whimsical and enchanting dessert that will transport you to a magical world of flavors and colors. These delicate almond-based cookies are filled with a creamy buttercream, making them the perfect sweet indulgence for any unicorn lover.

Ingredients: 200g almond flour. 200g powdered sugar. 150g granulated sugar. 150g egg whites aged, at room temperature. 1/2 tsp cream of tartar. 1/4 tsp pink food coloring. 1/4 tsp blue food coloring. 1/4 tsp purple food coloring. 1/4 tsp yellow food coloring. 1/4 tsp green food coloring. 1/4 tsp edible glitter optional. 1/2 cup unsalted butter. 1 cup powdered sugar. 1 tsp vanilla extract. Rainbow sprinkles for decoration.

Instructions: Prepare a baking sheet with parchment paper and set aside. In a food processor, combine almond flour and powdered sugar. Pulse until finely ground, then sift the mixture into a large bowl. In a separate bowl, beat the aged egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add granulated sugar to the egg whites while continuing to beat. Beat until stiff peaks form and the meringue is glossy. Fold the almond flour mixture into the meringue in three parts, being gentle to maintain the airy texture. Divide the batter into five equal portions. Add a different food coloring to each portion of batter pink, blue, purple, yellow, green. Gently fold in the food coloring until well combined, but do not overmix. Transfer each colored batter into a separate piping bag with a round tip. Pipe unicorn-shaped macarons onto the prepared baking sheet. Tap the baking sheet on the counter to release any air bubbles, and let the macarons rest for about 30 minutes to form a skin. Preheat the oven to 300F 150C. Bake the macarons for 15-18 minutes or until they lift easily from the parchment paper. While the macarons cool, prepare the buttercream filling. In a bowl, beat butter until creamy. Gradually add powdered sugar and vanilla extract. Beat until smooth. Transfer the buttercream to a piping bag and pipe onto half of the unicorn macarons. Sandwich them with the remaining macarons. If desired, sprinkle the edges with rainbow sprinkles and a touch of edible glitter for that magical touch. Let the unicorn macarons set in the refrigerator for at least 24 hours before serving. Enjoy your delightful, colorful treats!

Prep Time: 60 minutes

Cook Time: 18 minutes

arquitectura con mangas

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The crispy spinach appetizer is made even better with this Crackling Spinach on White sandwich, which is made without meat. When you bite into the sandwich, the crunchy spinach goes well with the creamy avocado, juicy tomato, and tangy red onion. It's great for a quick and filling lunch or dinner.

Ingredients: 200g fresh spinach leaves. 2 tablespoons cornstarch. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 2 tablespoons olive oil. 4 slices of your favorite vegan bread. 1 tablespoon vegan mayonnaise. 1 small avocado, sliced. 1 small tomato, sliced. 1/4 cup thinly sliced red onion. 1 tablespoon balsamic glaze optional.

Instructions: Preheat oven to 375F 190C. Wash and thoroughly dry the spinach leaves. In a bowl, toss the spinach with cornstarch, salt, pepper, and garlic powder until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the coated spinach leaves to the skillet in batches, frying until crispy, about 2 minutes per batch. Remove and drain on paper towels. Toast the bread slices until golden brown. Spread vegan mayonnaise on one side of each bread slice. Top each bread slice with avocado slices, tomato slices, red onion slices, and the crispy spinach. Drizzle with balsamic glaze if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Isstic 2018

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This quick and easy vegan tomato bisque is a creamy, flavorful soup that's perfect for a cozy weeknight dinner. Made with simple pantry ingredients, it's ready in just 20 minutes!

Ingredients: 1 can 28 oz crushed tomatoes. 1 can 14 oz coconut milk. 1 small onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon tomato paste. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened, about 3 minutes. Stir in tomato paste and cook for another 2 minutes. Add crushed tomatoes, coconut milk, dried basil, dried oregano, paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally. Once the flavors have melded together, use an immersion blender to blend the soup until smooth. Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves if desired.

Prep Time: 5 minutes

Cook Time: 15 minutes

Rikki Beran

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Head Country BBQ seasoning and sauce are used to season and glaze wood-fired BBQ salmon, which will make your taste buds dance with joy.

Ingredients: 4 salmon fillets. 2 tablespoons Head Country BBQ seasoning. 1 cup Head Country BBQ sauce. 2 tablespoons olive oil. 1 lemon sliced for garnish.

Instructions: Set the wood-fired grill on medium-high heat. Spread the olive oil and Head Country BBQ seasoning out on the salmon fillets so that they are evenly covered. Heat the grill grates and then put the salmon fillets on them. As soon as the salmon is flaky with a fork, turn it over and grill the other side for four to six minutes. During the last two minutes of grilling, brush a lot of Head Country BBQ sauce on each fillet. Take the salmon off the grill and give it a minute or two to rest. Add lemon slices as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Backstage Academy of Dance

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This Three-Cheese Tortellini in Parmesan Broth is a comforting and cheesy soup that's perfect for a cozy meal. The three-cheese tortellini are bathed in a creamy Parmesan broth, making it a delightful dish for cheese lovers.

Ingredients: 1 package of three-cheese tortellini. 4 cups chicken or vegetable broth. 1 cup grated Parmesan cheese. 1/2 cup heavy cream. 2 cloves garlic, minced. 1/2 teaspoon dried basil. 1/2 teaspoon dried oregano. Salt and black pepper to taste. Fresh basil leaves for garnish.

Instructions: In a large pot, heat the chicken or vegetable broth over medium-high heat. Add minced garlic, dried basil, and dried oregano to the broth. Season with salt and black pepper to taste. Once the broth comes to a simmer, reduce the heat to low and let it simmer for about 10 minutes to infuse the flavors. While the broth simmers, cook the three-cheese tortellini according to the package instructions in a separate pot. Drain and set aside. Stir in the heavy cream and grated Parmesan cheese into the simmering broth. Continue to simmer for an additional 5-7 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy. Taste and adjust the seasoning as needed. To serve, divide the cooked tortellini among serving bowls. Ladle the hot Parmesan broth over the tortellini. Garnish with fresh basil leaves and additional grated Parmesan cheese if desired. Serve hot and enjoy your delicious three-cheese tortellini in Parmesan broth!

Prep Time: 15 minutes

Cook Time: 20 minutes

VSOP-puurs

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Treat yourself to chocolate chia ice cream, which is rich and creamy. This recipe makes a guilt-free dessert by combining the health benefits of chia seeds and the goodness of bananas.

Ingredients: 2 ripe bananas. 2 tablespoons chia seeds. 3 tablespoons cocoa powder. 1 teaspoon vanilla extract. 1/2 cup milk any type of milk or dairy-free alternative.

Instructions: Peel and slice bananas. In a blender, combine bananas, chia seeds, cocoa powder, vanilla extract, and milk. Blend until smooth and creamy. Transfer mixture into a freezer-safe container. Freeze for at least 4 hours or until firm. Once frozen, scoop out and serve. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Mueble Sartec

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Indulge in the rich and decadent Chocolate Brownie Bread. It's a delightful combination of a classic brownie and a moist bread, perfect for chocolate lovers!

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and grease a 9x5 inch 23x13 cm loaf pan. In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside. In a separate bowl, melt the butter and then mix in the granulated sugar until well combined. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips and chopped walnuts if using. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from the oven and allow the Chocolate Brownie Bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Mr Shickle

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This superfood green smoothie is packed with nutrients and antioxidants. It's a delicious and healthy way to start your day or boost your energy.

Ingredients: 1 cup kale leaves. 1/2 cup spinach leaves. 1/2 ripe avocado. 1/2 banana. 1 tbsp chia seeds. 1 tsp spirulina powder. 1/2 cup almond milk. 1/2 cup coconut water. 1 tsp honey optional.

Instructions: Wash and chop the kale and spinach leaves. Add all the ingredients to a blender. Blend until smooth and creamy. Taste and add honey if desired for sweetness. Pour into a glass and enjoy! Feel free to add ice for a colder consistency.

Prep Time: 5 minutes

Cook Time: 0 minutes

Greek Gallery

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This baked salmon recipe is great for making ahead of time or for a quick dinner during the week. With just a few simple ingredients and quick preparation, you can make a tasty and healthy dish in no time.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put garlic, lemon juice, salt, pepper, and dried oregano and thyme in a small bowl. Next, mix in the olive oil. On a baking sheet that has been lined with parchment paper, put the salmon fillets. Spread the olive oil mixture out over the salmon fillets so they are all covered. Salmon should be baked in a hot oven for 15 to 20 minutes, or until it's fully cooked and flaky when pierced with a fork. You can serve it hot or put it in the fridge to make meals ahead of time.

Prep Time: 5 minutes

Cook Time: 20 minutes

The Kraken Effect

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Indulge in the ultimate combination of doughnuts and ice cream with these delightful sandwiches. The soft, glazed doughnuts perfectly complement the creamy vanilla ice cream, while the chocolate chips add a satisfying crunch.

Ingredients: 6 glazed doughnuts. 1 pint vanilla ice cream. 1/2 cup chocolate chips.

Instructions: Slice each doughnut in half horizontally to create the sandwich base. Place a scoop of vanilla ice cream on the bottom half of each doughnut. Top with the other half of the doughnut to form a sandwich. Press gently to secure the sandwich. Roll the edges of each sandwich in chocolate chips to coat. Freeze for 1 hour before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Kristina Monakhova

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These crepes are a delightful combination of sweet and tangy flavors. The roasted blueberries and caramelized rhubarb add a burst of fruity goodness to the classic butter and honey crepes. Perfect for a special breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/2 cups milk. 2 tablespoons unsalted butter, melted. 2 tablespoons honey. 1/4 teaspoon salt. 1 cup blueberries. 1 cup rhubarb, diced. 2 tablespoons granulated sugar. 2 tablespoons unsalted butter for roasting. Powdered sugar for garnish. Additional honey for drizzling.

Instructions: In a blender, combine the flour, eggs, milk, melted butter, honey, and salt. Blend until smooth. Heat a non-stick skillet over medium heat and add a small amount of butter to coat the pan. Pour 1/4 cup of crepe batter into the center of the skillet and swirl it around to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift. Flip the crepe and cook for an additional 1-2 minutes until lightly golden. Repeat with the remaining batter. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the diced rhubarb and granulated sugar. Cook until the rhubarb is tender and slightly caramelized, about 5 minutes. Add the blueberries to the rhubarb skillet and cook for an additional 2-3 minutes until the blueberries are slightly softened. To serve, place a crepe on a plate, spoon some of the roasted blueberry and rhubarb mixture onto one half of the crepe, and fold it in half. Dust with powdered sugar and drizzle with additional honey. Repeat with the remaining crepes. Enjoy your delicious Butter and Honey Crepes with Roasted Blueberries and Rhubarb!

Prep Time: 15 minutes

Cook Time: 20 minutes

etno selo dodig

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Enjoy the soft floral notes of lavender and the bright citrus flavor of lemon in this delicious homemade ice cream. Wonderful for a cool treat on a hot day.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 2 tablespoons dried culinary lavender buds. 5 large egg yolks. 1/4 cup fresh lemon juice. Zest of 1 lemon.

Instructions: Put heavy cream, whole milk, sugar, and lavender buds in a saucepan. Put the mixture on medium-low heat and stir it around until it just starts to simmer. Then take it off the heat. For the lavender flavor to really come through, let the mixture steep for 20 to 30 minutes. Whisk the egg yolks in a different bowl until they are light and fluffy. Pour the warm cream mixture into the egg yolks slowly while whisking all the time to temper the eggs. Put the mixture back in the saucepan. Cook it over low heat while stirring it all the time until it gets a little thicker and coats the back of a spoon. To get rid of the lavender buds, strain the mixture into a clean bowl through a fine-mesh sieve. The fresh lemon juice and lemon zest should be mixed in well. Cover the bowl and put it in the fridge for at least 4 hours or overnight until the mixture is cold. After the mixture has been chilled, use an ice cream maker according to the directions that came with it. Move the churned ice cream to a container that can go in the freezer. Freeze for 4 hours or overnight, until it is firm.

Prep Time: 30 minutes

Cook Time: 20 minutes

Marketplace Ministries is a charity in Totnes

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This colorful and light quinoa and avocado salad is full of healthy foods and tasty flavors. You can eat it for lunch or as a side dish with any other meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 avocado, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a medium saucepan, bring the water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and quinoa is cooked. Transfer cooked quinoa to a large mixing bowl and let it cool for a few minutes. Add diced avocado, cherry tomatoes, red onion, and cilantro to the bowl with quinoa. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Adjust seasoning to taste and serve immediately, or chill in the refrigerator for later.

Prep Time: 15 minutes

Cook Time: 20 minutes

La Plata Garden Club