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This classic balsamic vinaigrette is a versatile dressing that adds a burst of flavor to any salad. It's easy to make at home and pairs beautifully with fresh greens, vegetables, and even fruit salads.

Ingredients: 1/4 cup balsamic vinegar. 1/2 cup extra virgin olive oil. 1 clove garlic, minced. 1 teaspoon Dijon mustard. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a small bowl, whisk together the balsamic vinegar, minced garlic, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while continuing to whisk until the dressing emulsifies and thickens. Taste and adjust the seasoning, adding more salt, pepper, or honey if desired. Refrigerate the dressing for at least 30 minutes before using to allow the flavors to meld. Serve over your favorite salad greens and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Maya Wardle

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This Easy Pasta Salad is a delightful summer dish that's quick to prepare and bursting with fresh flavors. It's perfect for picnics, barbecues, or as a side dish for any meal.

Ingredients: 2 cups cooked pasta. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh basil, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta cheese, and fresh basil. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste. Drizzle the dressing over the pasta salad and toss to coat all the ingredients evenly. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold and enjoy your refreshing Easy Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Beau S

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This savory and creamy baked egg dish with sweet potatoes and Gorgonzola cheese is a delightful breakfast or brunch option. The sweet potatoes add a hint of sweetness, while the Gorgonzola cheese provides a rich and tangy flavor. It's a perfect combination of textures and tastes that will leave your taste buds satisfied.

Ingredients: 2 sweet potatoes, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 4 large eggs. 1/2 cup crumbled Gorgonzola cheese. Fresh thyme leaves for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. In a baking dish, mix the sweet potatoes that have been cut up with olive oil, salt, and pepper. Put the sweet potatoes in an oven that has already been heated and roast them for about 20 minutes, or until they are soft and a little crispy. When you take the baking dish out of the oven, make four holes in the sweet potatoes for the eggs. Slowly break an egg into each well. Spread the crumbled Gorgonzola cheese out over the eggs and sweet potatoes. Put the baking dish back in the oven and bake for another 10 to 12 minutes, or until the egg whites are set but the yolks are still a little runny. Add some fresh thyme leaves as a garnish. Enjoy your tasty baked eggs with sweet potatoes and Gorgonzola while they're still hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Grant W

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Your choice of protein, veggies, and flavorful seasonings combine to create a delectable and savory Thai fried rice.

Ingredients: 2 cups cooked jasmine rice, cold. 1/2 cup diced chicken breast or tofu your choice. 2 cloves garlic, minced. 1/2 cup diced carrots. 1/2 cup frozen peas. 2 eggs, beaten. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon fish sauce optional. 1 teaspoon sugar. 1/4 cup chopped green onions. 1/4 cup chopped fresh cilantro. Lime wedges for garnish.

Instructions: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and saut for 30 seconds until fragrant. Add diced chicken or tofu and cook until it's no longer pink or until tofu is slightly browned. Push the chicken or tofu to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until fully cooked. Add diced carrots and frozen peas to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender. Add the cold cooked rice to the skillet and break it apart with a spatula. Stir-fry for 2-3 minutes to heat through and mix with the other ingredients. In a small bowl, mix together soy sauce, fish sauce if using, and sugar. Pour this sauce over the fried rice and stir to combine. Add chopped green onions and cilantro to the skillet. Stir-fry for another 1-2 minutes. Remove from heat and garnish with lime wedges. Serve the Thai fried rice in two bowls and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Alice Whitaker

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The rich flavors of chocolate and pumpkin come together in this delicious fall dessert, a Pumpkin Chocolate Texas Sheet Cake. Its moist and decadent texture will satisfy your sweet tooth, making it ideal for gatherings.

Ingredients: 1 cup pumpkin puree. 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 1/2 cup unsalted butter. 1/4 cup vegetable oil. 1/4 cup unsweetened cocoa powder. 1/2 cup buttermilk. 2 eggs. 1 teaspoon vanilla extract. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/2 cup mini chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a large sheet pan approximately 18x13 inches. In a medium-sized saucepan, combine the butter, vegetable oil, water, and cocoa powder. Heat over medium heat, stirring until the mixture is well combined and starts to boil. Remove from heat and set aside to cool slightly. In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix the buttermilk, pumpkin puree, eggs, and vanilla extract until well combined. Gradually pour the warm cocoa mixture into the dry ingredients, stirring until smooth. Fold in the pumpkin mixture until the batter is evenly mixed. Pour the batter into the prepared sheet pan and spread it out evenly. Sprinkle mini chocolate chips evenly over the batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, you can prepare the chocolate frosting optional. Remove the cake from the oven and let it cool in the pan for a while before cutting into squares and serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

Lacey F

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Roasted vegetables, quinoa, and a tahini dressing make up this easy and healthy vegetarian dinner. The flavors and textures in these Sheet Pan Buddha Bowls go so well together.

Ingredients: 2 cups broccoli florets. 1 cup cauliflower florets. 1 cup diced sweet potatoes. 1 cup chickpeas canned, drained, and rinsed. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 tablespoon olive oil. Salt and pepper to taste. 2 cups cooked quinoa. 2 cups mixed greens e.g., spinach, kale, arugula. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced cucumber. 1/4 cup sliced red onion. 1/4 cup sliced black olives. 1/4 cup crumbled feta cheese optional. 2 tablespoons tahini dressing store-bought or homemade.

Instructions: Preheat your oven to 425F 220C. In a large mixing bowl, combine the broccoli, cauliflower, sweet potatoes, chickpeas, red bell pepper, and yellow bell pepper. Drizzle the olive oil over the vegetables, and season with salt and pepper. Toss to coat evenly. Spread the seasoned vegetables in a single layer on a sheet pan, and roast in the preheated oven for 20-25 minutes or until they are tender and slightly crispy. While the vegetables are roasting, prepare the bowls. Start by dividing the cooked quinoa among two serving bowls. Top the quinoa with the mixed greens, cherry tomatoes, cucumber, red onion, and black olives. Once the roasted vegetables are ready, remove them from the oven and allow them to cool slightly. Divide the roasted vegetables between the two bowls, arranging them on top of the greens. If desired, sprinkle the crumbled feta cheese over the bowls. Drizzle each bowl with 1 tablespoon of tahini dressing. Serve immediately and enjoy your delicious and healthy Sheet Pan Buddha Bowl Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

Kayla Wallace

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Indulge in these delicious Paleo Raw Walnut Brownies that are free of refined sugars and grains. They are a perfect guilt-free treat for chocolate lovers.

Ingredients: 1 cup Medjool dates, pitted. 1 cup raw walnuts. 1/4 cup unsweetened cocoa powder. 1/4 cup shredded coconut. 1/4 cup almond butter. 1 tsp pure vanilla extract. A pinch of sea salt.

Instructions: Place the dates in a food processor and pulse until they form a sticky paste. Add the walnuts, cocoa powder, shredded coconut, almond butter, vanilla extract, and a pinch of sea salt to the food processor with the date paste. Process the mixture until all ingredients are well combined and a sticky dough forms. Line an 8x8 inch 20x20 cm baking dish with parchment paper, leaving some overhang for easy removal. Press the brownie mixture firmly into the baking dish, spreading it out evenly. Place the dish in the refrigerator and let it set for at least 1 hour. Once set, remove the brownies from the dish using the parchment paper overhang and cut them into squares or rectangles. Serve and enjoy your Paleo Raw Walnut Brownies!

Prep Time: 15 minutes

Cook Time: 0 minutes

Vincent G

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These savory potato waffles are a delightful twist on the classic breakfast waffle. Topped with smoked salmon, sour cream, fresh dill, and capers, they make for a gourmet brunch or appetizer option. The combination of crispy potato waffles and the richness of smoked salmon creates a harmonious flavor profile that's sure to impress.

Ingredients: 2 cups grated potatoes. 1/4 cup grated onion. 2 eggs. 1/4 cup all-purpose flour. 1/4 cup grated Parmesan cheese. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 4 ounces smoked salmon. 1/4 cup sour cream. 1 tablespoon fresh dill, chopped. 1 tablespoon capers. 1 lemon, cut into wedges.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, combine the grated potatoes, grated onion, eggs, all-purpose flour, grated Parmesan cheese, salt, and black pepper. Mix well. Lightly grease the waffle iron with non-stick spray or oil. Scoop a portion of the potato mixture onto the waffle iron and close the lid. Cook until the waffles are golden brown and crispy, about 5-7 minutes depending on your waffle iron. Carefully remove the potato waffles from the iron and place them on a serving plate. Top each waffle with smoked salmon, a dollop of sour cream, chopped fresh dill, and a few capers. Serve the savory potato waffles with lemon wedges on the side for squeezing over the salmon. Enjoy your delicious Savory Potato Waffles With Smoked Salmon!

Prep Time: 15 minutes

Cook Time: 15 minutes

Quintin

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This Cheddar Cheese Green Onion Dip is a creamy and flavorful appetizer perfect for parties, gatherings, or simply snacking. The combination of sharp cheddar cheese and fresh green onions creates a delicious dip that pairs perfectly with a variety of dippers.

Ingredients: 1 cup shredded cheddar cheese. 1/2 cup chopped green onions. 1 cup sour cream. 1/2 cup mayonnaise. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Shred cheddar cheese, chop green onions, add sour cream, mayonnaise, Worcestershire sauce, and garlic powder to a bowl. Make sure to mix the ingredients well until they are all well mixed. Add salt and pepper to taste and make changes as needed. Put the dip in the fridge for at least 30 minutes before you serve it. If you want, you can add more chopped green onions as a garnish. You can eat it with crackers, chips, or vegetable sticks of your choice.

Prep Time: 10 minutes

Cook Time: 0 minutes

Kaleb S