Liam Kruger

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[liamkruger]

This Gluten-Free Greekish Salad tastes like the classic Greek salad but is lighter and more flavorful. It has crispy feta cheese, juicy olives, and lots of fresh vegetables. It's all dressed in a tangy sauce.

Ingredients: 4 medium tomatoes, diced. 1 cucumber, diced. 1 red onion, thinly sliced. 1 bell pepper, diced. 1/2 cup Kalamata olives, pitted. 1/2 cup crumbled feta cheese. 2 tablespoons extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and black pepper to taste. Fresh parsley for garnish optional.

Instructions: Dice the tomatoes, cucumber, red onion, bell pepper, and Kalamata olives and put them all in a large bowl. Break up the feta cheese and add it to the bowl. Put the raw olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small jar. Put the lid on tightly and give it a good shake to mix the dressing. After adding the dressing to the salad, gently toss it to cover all the ingredients. Add fresh parsley as a garnish if you like. Serve right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 0 minutes

Blue Mountain Yoga

[liamkruger]

A delightful and nutritious salad featuring hearty lentils, protein-packed chickpeas, crisp radishes, and a burst of freshness from herbs, all tossed in a zesty lemon and garlic dressing. Optional feta cheese adds a creamy touch. Perfect for a light and flavorful meal!

Ingredients: 1 cup green or brown lentils, rinsed. 1 can 15 oz chickpeas, drained and rinsed. 1 cup radishes, thinly sliced. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 clove garlic, minced. Salt and pepper to taste. 1/2 cup feta cheese, crumbled optional.

Instructions: In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until lentils are tender but not mushy. Drain any excess water. In a large mixing bowl, combine cooked lentils, chickpeas, radishes, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Pour the dressing over the lentil mixture and toss to combine. If using, sprinkle crumbled feta cheese on top. Serve immediately or refrigerate for a few hours to allow flavors to meld. Enjoy your refreshing Lemony Lentil and Chickpea Salad with Radish and Herbs!

Prep Time: 15 minutes

Cook Time: 25 minutes

agility brandys

[liamkruger]

While the chicken is cooking, marinate it in a tasty mix of spices so that it stays juicy and full of flavor. It's great for a family dinner or a barbecue.

Ingredients: 1 whole chicken about 4-5 pounds. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon cumin. 1 teaspoon black pepper. 1 teaspoon salt. 1 lemon, sliced for garnish.

Instructions: Clean and pat dry the whole chicken. In a bowl, mix olive oil, soy sauce, honey, minced garlic, paprika, cumin, black pepper, and salt to create a marinade. Rub the marinade all over the chicken, including inside the cavity. Let it marinate in the refrigerator for at least 2 hours or overnight for better flavor. Preheat the grill to medium-high heat. Place the marinated chicken on the preheated grill and cook for about 15 minutes per side, or until the internal temperature reaches 165F 74C. During the last few minutes of grilling, place lemon slices on the grill for a smoky citrus flavor. Remove the chicken from the grill and let it rest for 10 minutes before carving. Serve the grilled chicken with grilled lemon slices and your favorite side dishes.

Prep Time: 20 minutes

Cook Time: 40 minutes

Sankofa Education

[liamkruger]

This tart doesn't need any flour, so you can enjoy the delicious mix of lemon, ricotta, and almond flavors. The nutty almond crust goes well with the creamy ricotta filling that has lemon zest added to it. Together, they make a beautiful and irresistible dessert.

Ingredients: 1 cup almond flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1/4 teaspoon almond extract. 1 cup ricotta cheese. 2 large eggs. 1/2 cup powdered sugar. 2 tablespoons lemon zest. 2 tablespoons lemon juice. 1/4 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. Put almond flour, sugar, melted butter, and almond extract in a bowl and mix them together. Fill a tart pan with the dough and press it into the bottom and up the sides. Eggs, powdered sugar, lemon zest, lemon juice, and vanilla extract should all be mixed together until smooth in a different bowl. Add the ricotta mixture to the crust that has been prepared. Set aside for 30 to 35 minutes, or until golden and set. Let the tart cool down before you serve it. You can sprinkle powdered sugar on top before serving if you want to.

Prep Time: 20 minutes

Cook Time: 35 minutes

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[liamkruger]

This Sparkling Watermelon Lemonade is the perfect drink for summer because it is cool and fruity. A great balance of flavors is made when you mix sweet watermelon, sour lemon, and fizzy sparkling water.

Ingredients: 4 cups diced watermelon. 1 cup fresh lemon juice. 1/2 cup simple syrup. 2 cups sparkling water. Ice cubes. Lemon slices and mint leaves for garnish.

Instructions: Dice the watermelon and blend it in a blender until it's smooth. Use a fine-mesh sieve to pour the watermelon juice into a pitcher. Toss the simple syrup and fresh lemon juice together in the pitcher. Put the mixture in the fridge until it's cool. Mix in the sparkling water slowly before serving. Put ice cubes in the glasses and then pour the sparkling watermelon lemonade over the ice. Add a lemon slice and mint leaves to the top of each glass. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Savanna Whitlock

[liamkruger]

There are juicy cherries, tender chicken, and crisp vegetables in this fresh cherry chicken salad. The creamy and tangy dressing brings it all together in a delicious way. Great for a quick and healthy meal!

Ingredients: 2 cups cooked chicken breast, shredded. 1 cup fresh cherries, pitted and halved. 1/2 cup celery, finely chopped. 1/4 cup red onion, finely chopped. 1/4 cup mayonnaise. 2 tablespoons Greek yogurt. 1 tablespoon lemon juice. 1 tablespoon honey. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: In a large bowl, combine shredded chicken, cherries, celery, and red onion. In a separate small bowl, mix mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper until well combined. Pour the dressing over the chicken mixture and toss until evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld. Serve on lettuce leaves and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Walsh Classroom

[liamkruger]

These creamy coconut and limoncello popsicles offer a delightful blend of tropical coconut flavor with a hint of zesty limoncello liqueur. Perfect for a refreshing treat on a hot summer day or any time you crave a tropical escape!

Ingredients: 1 can 13.5 oz coconut milk. 1/4 cup limoncello liqueur. 1/4 cup granulated sugar. 1/2 cup shredded coconut.

Instructions: In a mixing bowl, whisk together coconut milk, limoncello, and sugar until sugar is dissolved. Stir in shredded coconut. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. To unmold, run warm water over the bottom of the molds briefly.

Prep Time: 10 minutes

Cook Time: 0 minutes

ASA Industry

[liamkruger]

A refreshing and light Turkish salad featuring fluffy couscous, fresh vegetables, and a zesty dressing. Perfect for a healthy and satisfying meal or side dish.

Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 1 cucumber, diced. 2 tomatoes, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. Salt and pepper to taste. Feta cheese optional, for garnish.

Instructions: Pour the hot water over the couscous that you have put in a bowl. Put a lid on top and wait five minutes. Take a fork and fluff up the couscous. Then let it cool to room temperature. Cool the couscous and put it in a large bowl. Add the diced cucumber, diced tomatoes, chopped red onion, fresh parsley, and fresh mint leaves. Mix olive oil, lemon juice, ground cumin, salt, and pepper in a small bowl with a whisk. Add the dressing to the couscous mixture and mix everything together until it's well mixed. You can add more flavor by crumbling some feta cheese on top if you want to. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. The Turkish couscous salad tastes great when it's served cold.

Prep Time: 15 minutes

Cook Time: 5 minutes

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[liamkruger]

faith nolton

[liamkruger]

Willow Glen Performing Arts

[liamkruger]

Great Adventure Camping

[liamkruger]

Makenna Arnold

[liamkruger]

AuthorAID

[liamkruger]

Sweet Art Cookies and Treats

[liamkruger]

haras du pachot

[liamkruger]

If you are on a keto diet, these egg muffins are a great breakfast to grab and go. They taste great and don't make you feel bad because they are high in protein and low in carbs.

Ingredients: 6 large eggs. 1 cup spinach, chopped. 1/4 cup crumbled feta cheese. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, whisk the eggs. Add chopped spinach, feta cheese, salt, and pepper to the eggs and mix well. Grease a muffin tin or use silicone muffin liners. Pour the egg mixture evenly into the muffin cups. Bake for 15-20 minutes, or until the egg muffins are set and slightly golden on top. Allow to cool slightly before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes

Cook Time: 20 minutes

embroidery

[liamkruger]

This vegan gluten-free Quinoa Cauliflower Biryani is tasty and good for you. This fragrant one-pot dish is made with quinoa, cauliflower, and a mix of spices. It's a healthy and tasty meal.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups cauliflower florets. 1 large onion, thinly sliced. 1 large tomato, chopped. 1/2 cup green peas. 1/4 cup cashews. 1/4 cup raisins. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 2 tablespoons vegan yogurt. 2 tablespoons biryani masala. 1 tablespoon ginger-garlic paste. 1 teaspoon turmeric powder. 1 teaspoon red chili powder. 1 teaspoon cumin seeds. 4 cups water. Salt to taste. 3 tablespoons vegetable oil.

Instructions: Put 2 tablespoons of oil in a large pot and heat it over medium-low heat. Put in the cumin seeds and let them pop. Put in the sliced onions and cook them until they turn golden brown. Put in the ginger-garlic paste and cook for one to two minutes, until the raw smell goes away. It's time to add the quinoa, biryani masala, turmeric powder, red chili powder, and salt. Combine well. Add the cashews, green peas, vegan yogurt, and tomatoes and mix them in. Take 3 to 4 minutes to cook. Bring the mix to a boil after adding the water. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is gone. In a different pan, heat up 1 tablespoon of oil and add the raisins. Cook them until they get big. Use a fork to fluff the quinoa after it's done cooking. Add the sauted raisins, chopped cilantro, and mint leaves slowly. If you want, you can serve it hot with extra cilantro and mint leaves on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

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