Tari4

Martina Tonello - Cornelius Berkowitz - Safety Harbor Seed Library - Zoe Stylz - Asaur

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This Paleo-friendly recipe for Lemon Tarragon Salmon is a delicious and healthy option for those following the Paleo diet. The combination of fresh tarragon, garlic, and lemon adds a burst of flavor to the tender salmon fillets. It's easy to prepare and perfect for a weeknight dinner or a special occasion.

Ingredients: 4 salmon fillets 6-8 oz each. 2 lemons, thinly sliced. 2 tablespoons fresh tarragon leaves, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and black pepper to taste.

Instructions: Set the oven temperature to 375F 190C. Arrange the salmon fillets on a baking dish that has been oiled or on a baking sheet covered with parchment paper. To taste, add salt and black pepper to the salmon fillets. Combine the chopped tarragon leaves and minced garlic in a small bowl. Pour some olive oil on top of the salmon fillets. Evenly cover each salmon fillet with the garlic and tarragon mixture. Put a layer of lemon slices over each fillet, making sure to cover them completely. Bake for 15 to 20 minutes, or until a fork can easily pierce the salmon, in a preheated oven. Before serving, take it out of the oven and give it some time to rest. If desired, garnish with extra fresh tarragon leaves and lemon slices. Enjoy your hot Paleo Lemon Tarragon Salmon after serving!

Prep Time: 10 minutes

Cook Time: 20 minutes

Algebra Elisara

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A healthy and satisfying salad featuring crispy roasted chickpeas, tender sweet potatoes, creamy avocado, and a zesty lemon tahini dressing. Perfect for a quick and nutritious meal.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 cup kale leaves, chopped. 1 medium sweet potato, peeled and cubed. 1 ripe avocado, sliced. 2 tablespoons tahini. 1 lemon, juiced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. In a mixing bowl, combine the drained chickpeas, olive oil, salt, and pepper. Toss until chickpeas are coated. Spread the chickpeas in a single layer on a baking sheet and roast for 20-25 minutes or until they are crispy and golden brown. Stir them once or twice during cooking. While the chickpeas are roasting, place the cubed sweet potato on a separate baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the same oven for 20-25 minutes until tender and slightly crispy. In a small bowl, whisk together tahini and lemon juice to make the dressing. Add water to thin if necessary. Season with salt and pepper to taste. In a large salad bowl, combine the chopped kale and avocado slices. Once the chickpeas and sweet potatoes are done, let them cool slightly before adding them to the salad bowl. Drizzle the lemon tahini dressing over the salad and toss to coat everything evenly. Serve immediately and enjoy your delicious Roasted Chickpea Kale Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

West Loop Wine And Spirits Festival

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These Pumpkin Spice Latte Muffins are a delightful blend of fall flavors and the comforting essence of a latte. Perfect for a cozy morning treat or a sweet snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp ground ginger. 1/2 cup pumpkin puree. 1/2 cup brewed espresso or strong coffee, cooled. 1/4 cup vegetable oil. 1/4 cup milk. 1 egg. 1 tsp vanilla extract. 1/2 cup chopped pecans or walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and all the spices cinnamon, nutmeg, cloves, and ginger. In another bowl, combine the pumpkin puree, brewed espresso or coffee, vegetable oil, milk, egg, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. If you're using chopped nuts, fold them into the batter. Fill each muffin cup about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious Pumpkin Spice Latte Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Mokyklos Tinklalapis

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Ideal for paleo and keto diets, these crispy and tasty Keto flaxseed chips are a great snack. Full of fiber and good fats, they're a fantastic swap for regular chips.

Ingredients: 1 cup ground flaxseeds. 2 tablespoons coconut oil. 1 teaspoon sea salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/4 teaspoon black pepper. 1/4 cup water.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the ground flaxseeds, sea salt, garlic powder, onion powder, paprika, and black pepper. Melt the coconut oil and add it to the dry mixture. Mix well. Add the water gradually, mixing until you have a dough-like consistency. Place the flaxseed dough between two sheets of parchment paper and roll it out thinly. Remove the top parchment paper and, using a knife or pizza cutter, score the dough into your desired chip size and shape. Transfer the parchment paper with the scored dough onto a baking sheet. Bake in the preheated oven for 20-25 minutes or until the chips are crispy and golden brown. Remove from the oven and let them cool for a few minutes. They will continue to harden as they cool. Serve and enjoy your Keto Flaxseed Chips!

Prep Time: 15 minutes

Cook Time: 25 minutes

Friends of the Planetarium

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Couscous Melanzane e Pomodorini is a tasty Mediterranean dish made with light couscous, sauted eggplant, and sweet cherry tomatoes. It's easy to make and tastes great. It's also good for vegetarians.

Ingredients: 1 cup couscous. 1 1/2 cups water. 1 medium eggplant melanzane, diced. 1 cup cherry tomatoes pomodorini, halved. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a medium saucepan, bring water to a boil. Place couscous in a bowl and pour the boiling water over it. Cover and let it sit for 5 minutes, then fluff with a fork. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and saut for about 1 minute until fragrant. Add diced eggplant to the skillet and cook until golden brown and tender, about 10-12 minutes. Stir in halved cherry tomatoes, dried oregano, salt, and pepper. Cook for an additional 2-3 minutes until the tomatoes start to soften. Add the cooked couscous to the skillet and stir everything together. Cook for another 2 minutes to heat through. Remove from heat and garnish with fresh basil leaves. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Donkeys and Miniatures

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These Taco Pizza Muffin Cups are a fun and flavorful twist on traditional tacos. They're perfect for parties, game day, or a quick and tasty weeknight dinner.

Ingredients: 1 lb ground beef. 1 packet taco seasoning mix. 1 can 10 oz refrigerated biscuits. 1 cup shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup sliced black olives. 1/4 cup chopped fresh cilantro. Sour cream and salsa for serving optional.

Instructions: Preheat your oven to 375F 190C. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat. Add the taco seasoning mix and water follow the instructions on the seasoning packet to the cooked beef. Simmer for a few minutes until the mixture thickens. Remove from heat. Grease a muffin tin or use cooking spray to prevent sticking. Take each biscuit and flatten it out to line the bottom and sides of each muffin cup, creating a little crust. Spoon a tablespoon of the taco meat mixture into each biscuit cup. Top each cup with shredded cheddar cheese, diced tomatoes, diced red onion, and sliced black olives. Bake in the preheated oven for 12-15 minutes or until the biscuit edges are golden brown and the cheese is melted. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream and salsa if desired. Enjoy your delicious Taco Pizza Muffin Cups!

Prep Time: 20 minutes

Cook Time: 15 minutes

Xy Handipet Oz Beky

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This is a light and tasty shrimp curry made with fragrant spices and vegetables that is cooked in rich coconut milk. If you want a healthy seafood dish that tastes great, this Skinny Shrimp Curry is it.

Ingredients: 1 lb shrimp, peeled and deveined. 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 tbsp ginger, minced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 can 14 oz light coconut milk. 1 tbsp curry powder. 1 tsp turmeric. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add diced onion, minced garlic, and minced ginger. Saut until fragrant, about 2-3 minutes. Add sliced bell peppers and cook for another 2-3 minutes until slightly softened. Stir in curry powder, turmeric, cumin, paprika, salt, and pepper. Pour in light coconut milk and bring to a simmer. Add shrimp to the skillet and cook for 4-5 minutes until shrimp turn pink and opaque. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving. Serve hot with rice or naan bread.

Prep Time: 15 minutes

Cook Time: 15 minutes

Nshs Viking Bands Home

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A quick and easy recipe for creamy Spinach Artichoke Dip made in the pressure cooker. Perfect for parties or game day gatherings.

Ingredients: 1 cup frozen chopped spinach, thawed and drained. 1 can 14 oz artichoke hearts, drained and chopped. 1 cup shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1 cup mayonnaise. 1 cup sour cream. 1 teaspoon minced garlic. 1/2 teaspoon onion powder. 1/2 teaspoon black pepper. 1/4 teaspoon salt. 1/4 teaspoon red pepper flakes optional.

Instructions: In a mixing bowl, combine the chopped spinach, chopped artichoke hearts, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, minced garlic, onion powder, black pepper, salt, and red pepper flakes if using. Mix all the ingredients thoroughly until well combined. Transfer the mixture to a heat-resistant dish that fits into the pressure cooker. Add 1 cup of water to the pressure cooker. Place a trivet inside the pressure cooker and set the dish with the spinach artichoke mixture on top of the trivet. Close and lock the pressure cooker lid. Cook on high pressure for 15 minutes. Once cooking is complete, perform a quick pressure release. Carefully open the lid, and stir the dip before serving. Serve warm with tortilla chips, crackers, or sliced vegetables.

Prep Time: 10 minutes

Cook Time: 15 minutes

Wandel Stokjes

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This zesty and wholesome pasta dish combines the flavors of tender zucchinis, briny capers, and aromatic garlic, all tossed with whole wheat pasta for a satisfying meal.

Ingredients: 8 oz whole wheat pasta. 2 medium zucchinis, sliced. 2 tbsp capers, drained. 4 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the whole wheat pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. Slice the zucchini and add it to the pan. Cook for 5 to 7 minutes, or until it's soft. Add the capers and cooked pasta, and toss everything together well. Add pepper and salt to taste. Grate some Parmesan cheese on top and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Walking Tour Kittanning

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A flavorful and hearty soup with tender chicken, beans, corn, and spices, topped with creamy avocado, cheese, and crispy tortilla strips.

Ingredients: 1 lb chicken breast, cooked and shredded. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 4 oz diced green chilies. 4 cups chicken broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup frozen corn. 1 cup black beans, drained and rinsed. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 1 avocado, diced. 1 cup shredded cheese. Tortilla strips or chips for topping.

Instructions: Add the onion and garlic to a large pot and cook them until they become soft. Green chilies, chicken broth, cumin, chili powder, salt, and pepper should all be added. Bring to a low boil. Chicken shreds, corn, and black beans should be added. Take 10 to 15 minutes to cook. Add the lime juice and cilantro and mix well. If necessary, change the seasoning. Put diced avocado, shredded cheese, and tortilla chips or strips on top of the hot dish to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Portal Calypso

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Chicken thighs that are soft and full of flavor, cooked to perfection in the slow cooker with tangy lemon and fragrant spices.

Ingredients: 6 chicken thighs. 1 lemon, juiced and zested. 2 tablespoons olive oil. 2 teaspoons black pepper. 1 teaspoon salt. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme.

Instructions: In a small bowl, mix together lemon juice, lemon zest, olive oil, black pepper, salt, garlic powder, onion powder, and dried thyme. Place chicken thighs in the slow cooker. Pour the lemon pepper mixture over the chicken, ensuring it coats each piece evenly. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender. Serve hot, garnished with additional lemon slices and fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 360 minutes

Toltec Center Of Creative Intent

[tari4]

This Simple Tomato Salad is a quick and delicious way to enjoy the flavors of ripe tomatoes and fresh basil. It's a perfect side dish for any meal and requires only five ingredients.

Ingredients: 4 ripe tomatoes. 1/4 cup red onion, thinly sliced. 2 tablespoons fresh basil leaves, chopped. 2 tablespoons extra virgin olive oil. Salt and pepper to taste.

Instructions: Slice the tomatoes into rounds or wedges, depending on your preference. In a bowl, combine the sliced red onion and chopped fresh basil with the tomatoes. Drizzle the extra virgin olive oil over the salad. Season with salt and pepper to taste. Gently toss all the ingredients together to combine. Let the salad sit for a few minutes to allow the flavors to meld. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

BFO Kaarten

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This vegan chickpea burger is full of flavor and a great way to fill up without eating meat. It's simple to make and great for a barbecue or dinner during the week.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup grated carrot. 1/4 cup finely chopped onion. 1/4 cup chopped fresh parsley. 1/4 cup crumbled feta cheese. 1 egg. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Sliced tomato. Sliced red onion. Mayonnaise or your favorite sauce. Cheese slices optional.

Instructions: In a food processor, combine chickpeas, breadcrumbs, grated carrot, chopped onion, parsley, feta cheese, egg, ground cumin, paprika, salt, and pepper. Pulse until well combined but still slightly chunky. Form the mixture into four burger patties. Heat a grill or grill pan over medium-high heat. Brush the patties with oil and grill for 4-5 minutes on each side, or until they are heated through and have grill marks. You can also cook them in a skillet if you don't have a grill. Toast the burger buns on the grill for a minute or two until they are lightly browned. Assemble the burgers by placing lettuce leaves on the bottom half of each bun, followed by a chickpea patty, sliced tomato, sliced red onion, and cheese if desired. Spread mayonnaise or your favorite sauce on the top half of the buns and place them on top of the burgers. Serve hot with your favorite side dishes. Enjoy your delicious vegetarian chickpea burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Louisburgh Athletics

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A refreshing and colorful salad featuring the bright flavors of oranges and pomegranates, complemented by the aromatic touch of fennel pollen and the nutty crunch of toasted quinoa. This salad is perfect for a healthy and delicious meal.

Ingredients: 2 oranges, peeled and segmented. 1 cup pomegranate seeds. 1/2 cup quinoa. 1 teaspoon fennel pollen. 4 cups mixed greens e.g., arugula, spinach. 1/4 cup sliced almonds. 1/4 cup extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: To begin, toast the quinoa. Run cold water over it and let it dry completely. Set a dry pan on medium heat and add the quinoa. Toast it for 5 to 7 minutes, stirring every now and then, until it smells good and turns a little golden. Take it off the heat and set it aside. Mix the mixed greens, orange segments, pomegranate seeds, and sliced almonds together in a large salad bowl. Whisk the honey, fennel pollen, olive oil, lemon juice, salt, and pepper together in a separate small bowl to make the dressing. Put the toasted quinoa in the salad bowl with the other foods. Pour the dressing over the salad and gently toss it to cover everything. Have the Orange Pomegranate Salad right away and enjoy!

Prep Time: 15 minutes

Cook Time: 7 minutes

Advanced Global Cultures

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A classic homemade burger recipe that's juicy, flavorful, and perfect for a backyard barbecue.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of cheddar cheese. 4 lettuce leaves. 4 slices of tomato. 1/2 onion, thinly sliced. 4 pickle slices. Ketchup and mustard for topping.

Instructions: Preheat your grill to medium-high heat. In a mixing bowl, combine ground beef, salt, and black pepper. Form into 4 equal-sized patties. Place the burger patties on the grill and cook for about 4-5 minutes per side, or until desired doneness is reached. During the last minute of cooking, add a slice of cheddar cheese on each patty and allow it to melt. Toast the hamburger buns on the grill until they are lightly browned. To assemble the burgers, place a lettuce leaf on the bottom half of each bun, followed by a tomato slice, a cheese-topped patty, some sliced onions, and a pickle slice. Spread ketchup and mustard on the top half of the buns, then place them on top of the assembled burgers. Serve hot with your favorite side dishes. Enjoy your perfect homemade burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Round Rock Dance

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A tasty panzanella salad for summer with a twist of stone fruits. Every bite is a blast of flavors and textures thanks to the crunchy bread, ripe stone fruits, and fresh basil. It's great for a light lunch or as a side dish at summer parties.

Ingredients: 4 cups of stale bread cubes. 2 cups of mixed stone fruits peaches, plums, cherries, sliced. 1 cup of cherry tomatoes, halved. 1/2 cup of red onion, thinly sliced. 1/4 cup of fresh basil leaves, torn. 1/4 cup of extra-virgin olive oil. 2 tablespoons of balsamic vinegar. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Lay the bread cubes out on a baking sheet. Toast them in the oven for 10 minutes, or until they are golden brown and crispy. Wait for them to cool down. Put the cherry tomatoes, red onion, sliced stone fruits, and torn basil leaves in a large bowl. Add the extra-virgin olive oil and balsamic vinegar to the salad and mix them together. Add pepper and salt to taste. Toss the toasted bread cubes into the salad slowly to mix everything together. Allow the salad to sit for around 15 minutes so that the flavors can mix. As a cool summer dish, serve the Stone Fruit Panzanella Salad.

Prep Time: 15 minutes

Cook Time: 10 minutes

Cegdo

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Enjoy these rich, homemade vegan fudge rounds! They have a creamy fudge filling and are rich, chocolatey, and soft.

Ingredients: 1 cup flour. 1/2 cup cocoa powder. 1/2 cup sugar. 1/4 cup vegan butter. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 tsp baking powder. 1/4 cup plant-based milk. 1/2 cup vegan chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix together flour, cocoa powder, sugar, salt, and baking powder. Add in vegan butter, applesauce, vanilla extract, and plant-based milk. Mix until well combined. Fold in vegan chocolate chips. Using a cookie scoop, portion out the dough onto the prepared baking sheet. Flatten each dough ball slightly with your fingers or the back of a spoon. Bake for 10-12 minutes until the edges are set. Let the fudge rounds cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Sandy Red Pearl