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A colorful vegan salad with the nutty flavor of quinoa and wild rice, the sweetness of roasted sweet potatoes, the tangy flavor of vegan feta, and the sour flavor of sumac. It's finished off with fresh herbs and a zesty dressing.

Ingredients: 1 cup quinoa. 1 cup wild rice. 2 medium sweet potatoes, diced. 1/2 cup crumbled vegan feta cheese. 1 tsp sumac. 1/4 cup chopped parsley. 1/4 cup chopped mint. 1/4 cup chopped red onion. 1/4 cup toasted almonds, chopped. 1/4 cup dried cranberries. 2 tbsp olive oil. 2 tbsp lemon juice. Salt and pepper to taste.

Instructions: Cook quinoa and wild rice separately according to package instructions. Let cool. Preheat oven to 400F 200C. Toss diced sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and golden brown. In a large bowl, combine cooked quinoa, wild rice, roasted sweet potatoes, vegan feta, sumac, parsley, mint, red onion, almonds, and cranberries. In a small bowl, whisk together remaining olive oil, lemon juice, salt, and pepper. Pour over salad and toss to combine. Serve immediately or refrigerate for later. Enjoy!

Cooking with Alex

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This is a delicious BBQ recipe for chicken that has been marinated in a tasty beer-infused mixture. The result is a dish that is juicy and tender with a hint of smoke and spice.

Ingredients: 4 chicken breasts. 1 cup beer. 1/2 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. Salt to taste.

Instructions: Mix beer, soy sauce, honey, smoked paprika, onion powder, black pepper, and cayenne pepper in a bowl to make the marinade. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Seal the bag or cover the dish, and put it in the fridge for at least four hours, or better yet, overnight. Warm up the grill over medium-high heat. Take the chicken out of the marinade and sprinkle it with salt. Let any extra sauce drip off. Put the chicken on the grill for 6 to 8 minutes on each side, or until it reaches 165F 74C and is fully cooked. For extra flavor, baste the chicken with the rest of the marinade while it's cooking on the grill. Once it's done, take it off the grill and let it rest for a few minutes.

Terrence

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Egg Hoppers are a traditional Sri Lankan dish made from fermented rice flour batter cooked with a runny egg in the center. They are crispy on the edges and soft in the middle, perfect for a delicious breakfast or snack.

Ingredients: 1 cup of rice flour. 1/4 cup of coconut milk. 1 egg. 1/2 cup of water. 1/2 tsp of salt. 1/4 tsp of sugar. 1/4 tsp of yeast. Cooking oil for greasing.

Instructions: Bring together rice flour, water, salt, sugar, yeast, and coconut milk in a bowl. Wait two hours and then taste it. Warm up a hopper pan or a nonstick skillet and add oil to it. Spoon some batter into the pan and swirl it around to cover the edges. Then, crack an egg in the middle of the batter. Set the pan on low heat and cover it. Cook for two to three minutes, or until the edges get crispy and the egg is done the way you like it. Carefully take the egg hopper out of the pan, and then do it again with the rest of the eggs and batter. Put it on the table hot with your favorite curry or chutney.

Kevin

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With these delicious cookies, you can indulge in the delightful combination of whole wheat goodness, chewy oats, and gooey chocolate chips!

Ingredients: 1 cup whole wheat flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup old-fashioned oats. 1 cup semisweet chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the whole wheat flour, baking soda, and salt together in a small bowl with a whisk. In a bigger bowl, beat the softened butter, brown sugar, and white sugar until the mixture is fluffy and light. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the old-fashioned oats and semisweet chocolate chips and mix them in. Place spoonfuls of dough about 2 inches apart on the baking sheet that has been prepared. For 10 to 12 minutes, or until the edges are golden but the middles still look a little underdone, bake in an oven that has already been heated up. 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. Sip your favorite drink while you eat these chewy whole wheat chocolate chip oatmeal cookies.

Ellis M

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These bright pancakes for Easter are a great last-minute breakfast idea that will make your table look great. They're light and sweet, and they're great for a holiday morning with family and friends.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract. 1/4 cup colorful sprinkles optional. Maple syrup and whipped cream for serving.

Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay. If desired, gently fold in the colorful sprinkles to make your pancakes festive. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve your Easter pancakes with a drizzle of maple syrup and a dollop of whipped cream. Enjoy your quick and delicious Easter breakfast!

Anthony

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With rye bread, Swiss cheese, turkey, pastrami, and tangy toppings, this is a tasty take on the classic grilled cheese sandwich.

Ingredients: 4 slices of rye bread. 8 slices of Swiss cheese. 4 slices of turkey breast. 4 slices of pastrami. 2 tablespoons of Dijon mustard. 2 tablespoons of mayonnaise. 2 tablespoons of butter.

Instructions: Spread Dijon mustard on two slices of rye bread. Spread mayonnaise on the other two slices of rye bread. Layer Swiss cheese, turkey breast, and pastrami on the mustard-covered bread slices. Top with the mayo-covered bread slices to make sandwiches. Butter the outsides of the sandwiches. Preheat a griddle or skillet over medium heat. Place the sandwiches on the griddle and cook for 3-4 minutes on each side or until golden brown and the cheese is melted. Remove from heat and let them cool for a minute before slicing. Serve your Griddled Rachels Grilled Cheese hot and enjoy!

Laurel C

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This recipe combines perfectly seared salmon with a flavorful orzo pilaf, creating a balanced and satisfying meal.

Ingredients: 4 salmon fillets. 2 cups orzo pasta. 4 cups chicken broth. 1 cup diced onion. 1 cup diced bell pepper. 1 cup diced zucchini. 2 cloves garlic, minced. 1/4 cup chopped parsley. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Use salt and pepper to season the salmon fillets with. In a pan, heat the olive oil over medium-high heat. Sear salmon fillets skin-side down for 4 to 5 minutes, until the skin is crispy. Flip the fillets over and cook for an additional 3 to 4 minutes, or until done to your liking. Take it out of the pan and set it aside. Add the onion, bell pepper, zucchini, and garlic to the same pan and cook them until they become soft. Put in the orzo pasta and cook for one to two minutes. Add the chicken broth and heat it up. Turn down the heat, cover, and let it simmer for 10 to 12 minutes, or until the orzo is done and most of the liquid has been absorbed. Add the chopped parsley and season with salt and pepper to taste. Place the salmon that has been seared on top of the orzo pilaf. If you want, you can add more parsley on top.

Emmett

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This beautiful rose apple tart is the perfect Thanksgiving dessert. On top of a flaky puff pastry base are thinly sliced apples arranged in a beautiful rose pattern. The apples are then brushed with a sweet apricot glaze and cinnamon sugar is added for extra flavor. Every bite tastes great with the crunch of sliced almonds.

Ingredients: 1 sheet puff pastry. 4-5 apples, thinly sliced. 1/4 cup apricot preserves. 2 tablespoons water. 1 tablespoon lemon juice. 2 tablespoons granulated sugar. 1 teaspoon ground cinnamon. 1/4 cup sliced almonds.

Instructions: Preheat oven to 375F 190C. Roll out puff pastry into a rectangle and place on a parchment-lined baking sheet. In a small saucepan, heat apricot preserves, water, and lemon juice until melted and smooth. Arrange apple slices on the puff pastry, overlapping slightly and forming a rose pattern. Brush apples with apricot glaze. In a small bowl, mix together sugar and cinnamon, then sprinkle evenly over the apples. Bake for 25-30 minutes, or until pastry is golden brown and apples are tender. Sprinkle sliced almonds over the tart during the last 5 minutes of baking. Allow the tart to cool slightly before serving. Enjoy!

#cinnamonsugar, #applepie, #dessertlover, #almondslices

Ivy Peck

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These easy and tasty recipes will teach you 4 different ways to make a fruit smoothie. There is a smoothie for everyone, from those who like a classic strawberry-banana to those who like a cool tropical treat.

Ingredients: 1 cup of strawberries. 1 banana. 1/2 cup of blueberries. 1/2 cup of spinach. 1/2 cup of yogurt. 1 tablespoon of honey. 1/2 cup of orange juice.

Instructions: For the Strawberry-Banana Smoothie, blend together 1 cup of strawberries, 1 banana, and 1/2 cup of yogurt until smooth. For the Blueberry-Spinach Smoothie, blend together 1/2 cup of blueberries, 1/2 cup of spinach, 1/2 cup of yogurt, and 1 tablespoon of honey until smooth. For the Triple Berry Smoothie, blend together 1/2 cup of strawberries, 1/4 cup of blueberries, 1/4 cup of raspberries, 1/2 cup of yogurt, and 1 tablespoon of honey until smooth. For the Tropical Delight Smoothie, blend together 1/2 cup of banana, 1/2 cup of mango chunks, and 1/2 cup of orange juice until smooth. Enjoy each smoothie variation as a healthy and delicious snack or breakfast option.

Gerald C