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Indulge in the perfect balance of flavors with this delightful sandwich featuring creamy brie, savory prosciutto, peppery arugula, and sweet caramelized onions.

Ingredients: 4 slices of crusty bread. 8 slices of brie cheese. 8 slices of prosciutto. 1 cup arugula leaves. 1 large onion, thinly sliced. 2 tablespoons butter. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Heat olive oil and butter in a skillet over medium heat. Add sliced onions and cook until caramelized, about 15-20 minutes, stirring occasionally. While onions are caramelizing, lightly toast the bread slices. Once onions are caramelized, remove them from the skillet and set aside. On one side of each bread slice, layer brie cheese, prosciutto, caramelized onions, and arugula. Season with salt and pepper to taste. Top with the remaining bread slices to make sandwiches. Serve immediately or wrap in parchment paper for later.

Amy Castillo

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This lemon chicken and red potatoes recipe only needs one skillet to make a tasty and easy-to-make meal that's great for busy weeknights. The sour lemon flavor goes well with the salty chicken and soft red potatoes, making a dish that the whole family will enjoy.

Ingredients: 4 boneless, skinless chicken breasts. 1 lb red potatoes, quartered. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 lemon, juiced and zested. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. Season chicken breasts with salt, pepper, and oregano. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add red potatoes, garlic, lemon zest, and half of the lemon juice. Season with salt and pepper and toss to coat. Place the browned chicken breasts on top of the potatoes in the skillet. Drizzle the remaining lemon juice over the chicken and potatoes. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until chicken is cooked through and potatoes are tender. Garnish with fresh parsley before serving.

Bentley Hale

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The traditional Indian yogurt-based drink Lassi is made with a tasty twist in these Mango Lassi Popsicles. These frozen treats taste great on a hot summer day because they are sweet from the mangoes and sour from the yogurt.

Ingredients: 2 cups ripe mango chunks. 1 cup plain yogurt. 1/4 cup honey or sugar. 1/4 teaspoon ground cardamom. 1/4 cup milk.

Instructions: In a blender, combine mango chunks, yogurt, honey or sugar, ground cardamom, and milk. Blend until smooth and creamy. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 6 hours or until solid. To release the popsicles, run warm water over the molds briefly.

Lori

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Delicious and nutritious quinoa muffins packed with the tartness of cranberries. A perfect blend of wholesome ingredients for a satisfying snack or breakfast.

Ingredients: 1 cup cooked quinoa. 1 cup all-purpose flour. 1/2 cup rolled oats. 1/2 cup dried cranberries. 1/4 cup honey. 1/4 cup melted coconut oil. 1/2 cup unsweetened almond milk. 1 large egg. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine quinoa, flour, oats, dried cranberries, baking powder, baking soda, and salt. In another bowl, whisk together honey, melted coconut oil, almond milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Spoon the batter into muffin cups, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Gianna

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This is a cool drink that has strong bourbon flavors mixed with floral and sour lemon and hibiscus flavors.

Ingredients: 2 oz bourbon. 1/2 oz hibiscus syrup. 1/2 oz lemon juice. Club soda. Lemon twist, for garnish.

Instructions: Put ice in a shaker and add the bourbon, hibiscus syrup, and lemon juice. Make sure to shake it well, then strain it into an ice-filled glass. Add club soda on top. Put a lemon twist on top.

Colton

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With these buttery shortbread cookies, you can indulge in the rich flavors of maple and pecan. The subtle sweetness of maple syrup complements the nutty crunch of pecans perfectly, resulting in a truly irresistible treat.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 1/4 cup pure maple syrup. 2 cups all-purpose flour. 1/2 cup finely chopped pecans. 1/4 teaspoon salt.

Instructions: Melt the butter and mix it with the powdered sugar in a bowl until the mixture is smooth and creamy. Mix in the pure maple syrup until it's well mixed in. Add the all-purpose flour, chopped pecans, and salt one cup at a time. Mix the dough until it holds together. Make a log out of the dough that is about 2 inches across. Cover it with plastic wrap and put it in the fridge for at least an hour. Start by heating the oven to 350F 175C. Put the rounds of chilled dough on a baking sheet lined with parchment paper. Each round should be about 1/4 inch thick. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Elise D

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Oklahoma fried onion burgers are a delicious twist on the classic hamburger, featuring thinly sliced onions cooked until crispy and caramelized right on top of the beef patties. The result is a flavorful and juicy burger that's perfect for any occasion.

Ingredients: 1 lb ground beef. 1 large onion, thinly sliced. Salt and pepper to taste. 4 slices American cheese. 4 hamburger buns. 1 tablespoon vegetable oil.

Instructions: Make 4 patties out of the ground beef that are all the same size. On both sides, season the patties with salt and pepper. Place the pan over medium-high heat and add the vegetable oil. Put a handful of sliced onions in the pan and spread them out into a thin layer. Put a beef patty on top of each layer of onions. After 3 to 4 minutes, the bottom should be golden and crispy. If you want the burgers to be fully cooked, flip them over carefully and cook for another 3 to 4 minutes. Put a slice of American cheese on top of each patty and let it melt. In a skillet, toast the hamburger buns until they are just barely golden. Put the burgers together by placing the patties on top of the toasted buns. Enjoy while hot!

Martin Evan

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Savor these chocolate whoopie pies with a rich pumpkin filling that are suitable for a Paleo diet. These are ideal for meeting your sweet tooth without deviating from the Paleo diet.

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 2 eggs. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup canned pumpkin puree. 1/4 cup coconut cream. 2 tbsp maple syrup. 1 tsp pumpkin pie spice.

Instructions: Set oven temperature to 175C 350F. Use parchment paper to line a baking sheet. Almond flour, baking soda, coconut sugar, melted coconut oil, eggs, vanilla extract, and salt should all be combined in a mixing bowl. Blend until thoroughly blended. Spoon batter onto the prepared baking sheet in tablespoon-sized portions, separating them with a spoon. Bake for 10 to 12 minutes, or until the tops are set, in a preheated oven. Take out of the oven and allow to cool down fully. In the meantime, blend pumpkin puree, coconut cream, maple syrup, and pumpkin pie spice in a separate bowl until smooth. After the cookies cool, sandwich one flat side of a cookie with a generous amount of the pumpkin filling, and top with another cookie, flat side down. To make the whoopie pies, repeat with the remaining cookies and filling. Present and savor!

Quintin S

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Without flour, this Peanut Butter Chocolate Chip Blender Cake is a quick and easy gluten-free dessert that only needs a blender and a few simple ingredients. The peanut butter and chocolate flavors are strong and the cake is rich and moist.

Ingredients: 1 cup creamy peanut butter. 1/2 cup honey. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C. Grease a 9-inch round cake pan with cooking spray or line with parchment paper. In a blender, combine peanut butter, honey, eggs, vanilla extract, baking soda, and salt. Blend until smooth. Fold in the chocolate chips. Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

Ethan