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This Tangy Roasted Broccoli Salad is a delightful combination of roasted broccoli, sweet cherry tomatoes, tangy feta cheese, and crunchy toasted almonds, all tossed in a zesty balsamic vinaigrette. It's a perfect side dish or light meal for a healthy and flavorful dining experience.

Ingredients: 2 cups broccoli florets. 1/4 cup red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes. 1/4 cup toasted almonds, chopped. 2 cups mixed greens.

Instructions: Start by heating the oven to 400F 200C. Put the broccoli florets, salt, and black pepper in a bowl. Add 1 tablespoon of olive oil and mix well. Toss the broccoli to cover it all. Place the broccoli on a baking sheet and roast it in a hot oven for 15 to 20 minutes, or until it is soft and slightly crispy. Take it out of the oven and let it cool down. Set aside the last tablespoon of olive oil and mix it with the honey, red pepper flakes, and balsamic vinegar in a small bowl. This will make the dressing. Toss the roasted broccoli, red onion, cherry tomatoes, feta cheese, and toasted almonds together in a large salad bowl. Pour the dressing over the salad and toss it gently to cover everything. Put the salad on top of a bed of mixed greens. Take a bite of your tangy roasted broccoli salad.

Prep Time: 15 minutes

Cook Time: 20 minutes

Dakota Kirby

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A savory and flavorful twist on traditional popcorn, this garlic Parmesan popcorn is perfect for movie nights or snacking anytime.

Ingredients: 1/3 cup popcorn kernels. 2 tablespoons olive oil. 2 tablespoons grated Parmesan cheese. 1 teaspoon garlic powder. 1 tablespoon chopped fresh parsley. Salt to taste.

Instructions: Heat olive oil in a large pot over medium heat. Add popcorn kernels and cover with a lid. Shake the pot occasionally until popping slows down, about 3-4 minutes. Transfer popcorn to a large bowl. Sprinkle Parmesan cheese, garlic powder, chopped parsley, and salt over the popcorn. Toss gently to coat evenly. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Lance Ingram

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A tasty take on a traditional breakfast staple is battered bacon. The batter gives the crispy bacon a flavorful, crunchy coating that makes it a great snack or side dish.

Ingredients: 12 slices of bacon. 1 cup all-purpose flour. 1/2 cup cornstarch. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup cold water. 1 egg. Vegetable oil for frying.

Instructions: Heat vegetable oil in a deep fryer or large, deep saucepan to 375F 190C. In a mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl, beat the egg and then add the cold water. Mix well. Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Dip each bacon slice into the batter, ensuring it's fully coated. Carefully place the battered bacon slices into the hot oil, one at a time. Fry the bacon until it's golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the battered bacon from the hot oil and place it on paper towels to drain excess oil. Serve your crispy battered bacon hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Nico

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A hearty and flavorful Irish stew made with tender beef, Guinness beer, and a medley of vegetables. Perfectly cooked in a pressure cooker for a quick and satisfying meal.

Ingredients: 2 lbs beef stew meat, cubed. Salt and black pepper to taste. 2 tbsp olive oil. 1 large onion, chopped. 3 cloves garlic, minced. 4 cups beef broth. 1 can 14.9 oz Guinness beer. 2 tbsp tomato paste. 1 tbsp Worcestershire sauce. 1 tsp dried thyme. 2 bay leaves. 4 carrots, peeled and sliced. 3 potatoes, peeled and diced. 1 cup frozen peas. Chopped fresh parsley for garnish.

Instructions: Add salt and black pepper to the beef. In the pressure cooker, heat the olive oil and brown the beef one piece at a time. Take it out and set it aside. Add onions and garlic and cook them until they get soft. Fill the pot with Guinness beer, beef broth, tomato paste, Worcestershire sauce, bay leaves, and thyme. Then add the beef back in. Put the lid on the pressure cooker and set it to high pressure. Cook for 30 minutes. Let the pressure go down, and then add the peas, carrots, and potatoes. Put the lid back on and cook on high pressure for another 10 minutes. Let the pressure go down, throw away the bay leaves, and stir. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

Marilyn H

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This one-pan dish is hearty and full of flavor. It has sweet butternut squash and apples, roasted to perfection with herbs and spices that smell great.

Ingredients: 1 lb gluten-free sausage links, sliced. 1 medium butternut squash, peeled, seeded, and cubed. 2 medium apples, cored and cubed. 1 onion, sliced. 2 tablespoons olive oil. 1 tablespoon maple syrup. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, combine sliced sausage, cubed butternut squash, cubed apples, and sliced onion. Drizzle with olive oil and maple syrup. Sprinkle with dried thyme, rosemary, salt, and pepper. Toss to coat evenly. Spread the mixture onto a large baking sheet lined with parchment paper or aluminum foil. Bake for 25-30 minutes or until sausage is cooked through and vegetables are tender, stirring halfway through cooking. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Kyla Curtis

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These Butternut Squash and Black Bean Enchilada Skillet Wraps are a delicious and satisfying way to enjoy the flavors of enchiladas without the hassle of rolling individual tortillas. The combination of tender butternut squash, black beans, and savory spices makes for a tasty and nutritious filling. Top it with cheese and cilantro for an extra burst of flavor!

Ingredients: 2 cups diced butternut squash. 1 can 15 oz black beans, drained and rinsed. 1 cup diced red bell pepper. 1 cup diced onion. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup enchilada sauce. 4 large tortillas. 1 cup shredded Mexican cheese blend. 2 tablespoons chopped fresh cilantro. 1 tablespoon olive oil.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Dice the onion, bell pepper, and butternut squash. It will take about 8 to 10 minutes of sauting until the vegetables are soft. Chili powder, cumin, paprika, salt, and pepper should all be mixed in. Add two more minutes of cooking. Put enchilada sauce and black beans in the pan. Mix everything together, and cook for another two to three minutes, until everything is hot. Use a different pan or the microwave to warm up the tortillas. Put some of the mixture of black beans and butternut squash on each tortilla. On top of each tortilla, add some chopped cilantro and shredded cheese. To make a wrap, fold the sides of the tortilla over the filling and roll it up. Butternut Squash and Black Bean Enchilada Skillet Wraps are ready to eat right away.

Prep Time: 15 minutes

Cook Time: 20 minutes

Adrian

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Shrimp Newberg is a classic seafood dish featuring succulent shrimp cooked in a rich and creamy sauce with a hint of sherry and spices. It's a luxurious yet easy-to-make dish that's perfect for a special occasion or a cozy dinner at home.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp butter. 2 tbsp all-purpose flour. 1 cup heavy cream. 1/4 cup dry sherry. 1/4 tsp cayenne pepper. 1/4 tsp paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a skillet, melt butter over medium heat. Add flour and cook, stirring constantly, until golden brown, about 2 minutes. Slowly whisk in heavy cream until smooth and thickened. Stir in sherry, cayenne pepper, paprika, salt, and pepper. Add shrimp and cook until pink and cooked through, about 5 minutes. Serve hot, garnished with chopped parsley.

Prep Time: 10 minutes

Cook Time: 10 minutes

Martha S

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This versatile cookie base recipe is all you need to create delicious cookies. Customize with your favorite add-ins!

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 cup packed light brown sugar. 1 teaspoon salt. 2 teaspoons pure vanilla extract. 2 large eggs. 2 cups chocolate chips or mix-ins of your choice.

Instructions: Preheat your oven to 375F 190C. In a small bowl, whisk together the flour and baking soda. In a larger bowl, beat the softened butter, granulated sugar, brown sugar, salt, and vanilla extract until creamy. Add the eggs, one at a time, beating well after each addition. Gradually mix in the flour mixture until just combined. Stir in the chocolate chips or your preferred mix-ins. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 9 to 11 minutes or until the cookies are golden brown. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Troy Sosa

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This recipe for vegan eggplant cannelloni is a tasty take on a traditional Italian dish. Fill thin slices of eggplant with a tasty vegan ricotta mixture. Roll them up and bake them in marinara sauce until they are done. It doesn't have any grains or gluten and is full of healthy plant-based foods.

Ingredients: 2 large eggplants. 1 cup of vegan ricotta cheese. 1 cup of marinara sauce. 1/2 cup of chopped fresh basil. 2 cloves of garlic, minced. Salt and pepper to taste. Olive oil for cooking.

Instructions: Preheat the oven to 375F 190C. Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Heat olive oil in a large skillet over medium heat. Cook the eggplant slices for 2-3 minutes on each side until they are soft and pliable. Remove from the skillet and set aside. In a mixing bowl, combine the vegan ricotta cheese, minced garlic, chopped basil, salt, and pepper. Spread a thin layer of marinara sauce on the bottom of a baking dish. Take each eggplant slice and place a spoonful of the ricotta mixture at one end. Roll up the eggplant slice to enclose the filling and place it seam-side down in the baking dish. Repeat with the remaining eggplant slices and filling until all the ingredients are used. Once all the eggplant rolls are in the baking dish, pour the remaining marinara sauce over the top. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the eggplant is tender. Serve hot, garnished with additional chopped basil if desired.

Prep Time: 20 minutes

Cook Time: 25 minutes

Elise D