Meg Shiggins

Savanna Whitlock - Never 2 Late 2 Tri - tarbert parish church - corner view café - watonwan county fishing

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willow

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first presbyterian church

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tarbert parish church

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park avenue presbyterian church

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csc aquatics

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saint luke united methodist church

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Triangle Room Studios

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savage area women of today

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This Corn and Tomato Salad is a refreshing and colorful side dish that's perfect for summer. The sweetness of the corn pairs beautifully with the acidity of the cherry tomatoes and the zing of the lime dressing. It's a simple and healthy addition to any meal or picnic.

Ingredients: 2 cups of fresh corn kernels. 1 1/2 cups of cherry tomatoes, halved. 1/2 cup of red onion, finely chopped. 1/4 cup of fresh cilantro, chopped. 2 tablespoons of olive oil. 2 tablespoons of fresh lime juice. Salt and pepper to taste.

Instructions: Put the fresh corn kernels, cherry tomatoes, red onion, and cilantro in a large bowl and mix them together. To make the dressing, mix the olive oil and fresh lime juice in a separate small bowl. Add the dressing to the salad and mix it all together. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. If you want, add more cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Never 2 Late 2 Tri

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This vegan beetroot carpaccio with zesty broccoli crumbs is a colorful and tasty dish that you can eat for lunch or as an appetizer. A zesty broccoli crumb mixture is sprinkled on top of thinly sliced beets, making a great contrast in texture and flavor. Nutritional yeast gives the broccoli crumbs a cheesy taste, and lemon zest and juice give them a cool, citrusy kick. This dish is simple but classy, and it's sure to impress!

Ingredients: 4 medium-sized beetroots, thinly sliced. 1 cup broccoli florets. 1/4 cup almonds, toasted. 2 tablespoons nutritional yeast. 1 teaspoon lemon zest. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Set the oven to 180C 350F and heat it up. Put the beets that have been thinly sliced on a platter for serving. Pulse the toasted almonds, nutritional yeast, lemon zest, lemon juice, and olive oil in a food processor until the mixture is crumbly. Add salt and pepper to the broccoli crumbs, and then spread them out evenly on top of the sliced beets. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 15 minutes

jonna lentovaara

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Potato Ruffles are crispy and flavorful potato slices, perfect as a snack or side dish. They are seasoned with garlic powder and paprika for an extra kick.

Ingredients: 4 large potatoes, thinly sliced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a large bowl, toss the thinly sliced potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Arrange the potato slices in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy, flipping halfway through cooking. Remove from the oven and let cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lara Smith

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For a fall treat, these gluten-free pumpkin bread cookies are great. They're made with healthy things like almond flour and pumpkin puree, and you can add dairy-free chocolate chips if you want to make them even tastier.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup almond flour. 1/2 cup gluten-free oat flour. 1/4 cup coconut sugar. 2 tablespoons melted coconut oil. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 teaspoon baking soda. 1/2 cup dairy-free chocolate chips optional.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put pumpkin puree, almond flour, oat flour, coconut sugar, melted coconut oil, cinnamon, ginger, nutmeg, cloves, salt, and baking soda in a large bowl. Mix the ingredients together. Mix well until a dough comes together. If you want, you can fold in dairy-free chocolate chips. Using a cookie scoop or spoon, drop dough balls about 2 inches apart on the baking sheet that has been prepared. Use the back of a spoon or your fingers to gently press down on each cookie. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. These pumpkin bread cookies don't have gluten, so enjoy them!

Prep Time: 15 minutes

Cook Time: 15 minutes

grimes teacher librarian

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This Vegan Raspberry Flapjack Pudding is a dreamy, rich, and tasty dessert that can be served at any time. If you want something sweet, this mix of sweet raspberries and crunchy almonds is sure to please.

Ingredients: 2 cups rolled oats. 1/2 cup almond flour. 1/2 cup maple syrup. 1/2 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp salt. 1 cup fresh raspberries. 1/4 cup sliced almonds, for topping.

Instructions: Warm the oven up to 350F 175C and grease a baking dish. Put the rolled oats, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt in a large bowl. Mix the ingredients together until they are well mixed. Fill the baking dish with half of the oat mixture. Press it into the bottom of the dish. Add the raspberries to the baking dish and make sure they are spread out evenly. Cover the raspberries with the rest of the oat mixture and top with sliced almonds. After the oven is hot, bake for 25 to 30 minutes, or until golden brown. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 30 minutes

Grampian Youth Orchestra

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Using a natural ginger bug starter, you can make your own fizzy and refreshing soda at home. On a hot day, this homemade soda with lots of ginger flavor is a great way to cool off.

Ingredients: 1 cup ginger bug starter. 1 cup sugar. 1 tablespoon grated ginger. 1 tablespoon lemon juice. Water.

Instructions: In a large jar, combine ginger bug starter, sugar, grated ginger, and lemon juice. Fill the jar with water, leaving some space at the top for expansion. Cover the jar loosely with a lid or cloth secured with a rubber band. Allow the mixture to ferment at room temperature for 2-3 days, stirring once a day. After fermentation, strain out the ginger solids and transfer the liquid to bottles with airtight lids. Seal the bottles and let them carbonate at room temperature for an additional 1-2 days. Once carbonated, refrigerate the soda before serving. Enjoy your homemade ginger bug soda!

Prep Time: 10 minutes

Cook Time: 0 minutes

lincoln oldies station

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These Beef Teriyaki Tacos combine the savory flavors of teriyaki sauce-infused ground beef with fresh veggies, all wrapped in a crispy taco shell. It's a delicious fusion of Japanese and Mexican cuisines that your taste buds will love!

Ingredients: 1 lb ground beef. 1/2 cup teriyaki sauce. 1/4 cup soy sauce. 1 tbsp minced garlic. 1 tsp ginger paste. 1/2 cup diced onion. 1/2 cup diced bell peppers assorted colors. 8 small taco shells. 1 cup shredded lettuce. 1/2 cup shredded cheddar cheese. Sesame seeds for garnish. Sliced green onions for garnish.

Instructions: In a skillet over medium-high heat, brown the ground beef until cooked through and crumbled. Drain excess fat from the beef and return it to the skillet. Add minced garlic and ginger paste to the beef and saut for 1-2 minutes until fragrant. Stir in teriyaki sauce and soy sauce. Simmer for 5-7 minutes until the sauce thickens. In a separate pan, saut diced onions and bell peppers until they are tender and slightly caramelized. Warm the taco shells in the oven according to package instructions. To assemble the tacos, spoon the beef teriyaki mixture into each taco shell. Top with shredded lettuce, diced onions and bell peppers, and cheddar cheese. Garnish with sesame seeds and sliced green onions. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Echo and Xpect

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These raw chocolate brownie bites are a delicious and healthy treat that's low in fat and free from nuts. They're perfect for satisfying your sweet tooth without any guilt!

Ingredients: 1 cup rolled oats. 1 cup pitted dates. 1/4 cup cocoa powder. 2 tablespoons maple syrup. 1 tablespoon coconut oil. 1 teaspoon vanilla extract. Pinch of salt.

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Prep Time: 15 minutes

Cook Time: 0 minutes

Cushie Jen

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With this Keto Cauliflower Fried Rice, you can enjoy a tasty low-carb alternative to regular fried rice. It tastes great and is full of good things for you. It's a perfect meal for your ketogenic lifestyle.

Ingredients: 1 head cauliflower, grated. 2 tablespoons coconut oil. 1/2 cup diced onion. 2 cloves garlic, minced. 1/2 cup diced bell pepper. 2 eggs, beaten. 3 tablespoons soy sauce or tamari. 1 teaspoon sesame oil. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Warm up a big pan with coconut oil over medium-low heat. Peel and chop the onion and bell pepper into small pieces. Cook until it gets soft. Move the vegetables to the side of the pan and add the eggs that have been beaten. Cook the eggs until they are done. Add the sesame oil, soy sauce, and grated cauliflower and mix them in. Stir every now and then for 5 to 7 minutes. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

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