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These beef-stuffed Portabella caps are a hearty and flavorful dish that's perfect for a satisfying meal. The juicy Portabella mushrooms are filled with a savory beef mixture, topped with marinara sauce and melted mozzarella cheese for a delightful combination of flavors and textures.

Ingredients: 4 large Portabella mushroom caps, stems removed. 1 lb ground beef. 1/2 cup diced onion. 2 cloves garlic, minced. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1 cup marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Warm the oven up to 190C 375F. Cook the ground beef, onion, and garlic in a skillet until the beef is browned and the onion is soft. Get rid of extra fat. Add the Parmesan cheese, parsley, bread crumbs, salt, and pepper. Put the squash caps on a baking sheet that has parchment paper on it. Put a little of the beef mixture into each cap and press it down gently. Put mozzarella cheese and marinara sauce on top of each cap. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and the mushrooms are soft. Serve hot, and if you want, top with more parsley.

Eli Graham

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This Broccoli Jicama Slaw is a refreshing and crunchy low-carb side dish or salad option. With a delicious combination of finely chopped broccoli, julienned jicama, sliced almonds, and fresh parsley, all tossed in a tangy mayo-based dressing, it's perfect for a keto-friendly or paleo diet.

Ingredients: 1 head broccoli, finely chopped. 1 jicama, peeled and julienned. 1/4 cup sliced almonds. 1/4 cup chopped fresh parsley. 1/4 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the chopped broccoli, julienned jicama, sliced almonds, and chopped parsley. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper until well combined. Pour the dressing over the broccoli and jicama mixture, and toss until evenly coated. Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to meld. Before serving, give the slaw a final toss and adjust the seasoning if needed. Serve chilled as a refreshing and crunchy low-carb side dish or salad option. Enjoy your Broccoli Jicama Slaw!

Paige

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In place of regular mashed potatoes, try this delicious and nutritious loaded cauliflower mash. It's savory, creamy, and enhanced with flavor from crispy bacon and green onions.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons ghee or coconut oil. 1/4 cup coconut milk. 2 cloves garlic, minced. 1/4 cup chopped bacon. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: The cauliflower florets should be steamed for 10 to 15 minutes, or until they are tender. Crisp up the bacon by cooking it in a skillet. After removing, place the bacon aside. Add minced garlic and ghee or coconut oil to the same skillet. Simmer for a few minutes or until aromatic. Steam the cauliflower and put it in a food processor. Stir in the coconut milk, salt, pepper, and sauted garlic. Blend until creamy and smooth. After transferring the cauliflower mash to a serving bowl, sprinkle chopped green onions and crispy bacon over it. Enjoy your loaded cauliflower mash while it's hot!

Cooking by Charles

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Enjoy the taste of Baby Back Ribs that you can't stop wanting. A tasty dry rub is used to season these tender ribs, they are slow-baked until they are just right, and then they are finished off on the grill with a delicious BBQ glaze. Get ready to lick your lips at the barbecue!

Ingredients: 2 racks baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. For the BBQ Glaze:. 1 cup barbecue sauce. 1/4 cup honey. 2 tablespoons apple cider vinegar.

Instructions: Preheat your oven to 275F 135C. Remove the membrane from the back of the ribs and trim any excess fat. In a bowl, mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the dry rub generously over both sides of the ribs, ensuring an even coating. Place the ribs on a baking sheet lined with foil, meaty side up, and cover tightly with another sheet of foil. Bake in the preheated oven for 2.5 to 3 hours or until the ribs are tender and cooked through. In a small saucepan, combine barbecue sauce, honey, and apple cider vinegar. Simmer for 5-7 minutes, stirring occasionally, to create the BBQ glaze. Preheat your grill to medium-high heat. Brush the ribs with the BBQ glaze and grill for 10-15 minutes, basting with additional glaze and turning occasionally until the ribs are nicely caramelized. Once done, let the ribs rest for a few minutes before slicing between the bones. Serve the Baby Back Ribs hot off the grill, and enjoy the mouthwatering combination of smoky, sweet, and savory flavors. Pair with your favorite sides for a fantastic barbecue experience.

Emmett Travis

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Enjoy crispy roasted Brussels sprouts paired with a tangy and creamy Dijon aioli dip. This appetizer is perfect for entertaining or as a delicious side dish.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup mayonnaise. 2 tbsp Dijon mustard. 1 clove garlic, minced. 1 tbsp lemon juice. 1/2 tsp paprika. 1/4 tsp cayenne pepper optional.

Instructions: Set the oven to 425F 220C and heat it up. Mix Brussels sprouts with olive oil, salt, and pepper in a bowl until they are well covered. Place Brussels sprouts in a single layer on a baking sheet. After the oven is hot, roast the food for 20 to 25 minutes, stirring every so often, until it is crispy and browned. Make the Dijon aioli dip in the meantime. Mayonnaise, Dijon mustard, minced garlic, lemon juice, paprika, and cayenne pepper, if using, should all be mixed together in a small bowl. Combine well. Take the Brussels sprouts out of the oven when they're done and serve them hot with the Dijon aioli dip.

Monica Butler

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A cool and crunchy salad with toasted almonds, crisp vegetables, and tender shredded chicken. Tossed together with a light Asian-style dressing.

Ingredients: 2 cups shredded cooked chicken breast. 4 cups shredded napa cabbage. 1 cup shredded carrots. 1 red bell pepper, thinly sliced. 1/4 cup sliced green onions. 1/4 cup chopped cilantro. 1/4 cup sliced almonds, toasted. 1/4 cup crispy chow mein noodles.

Instructions: In a large bowl, combine shredded chicken, napa cabbage, carrots, bell pepper, green onions, and cilantro. Toss the salad ingredients together until evenly mixed. In a separate small pan, toast the sliced almonds until lightly golden brown. Add toasted almonds and crispy chow mein noodles to the salad. Toss the salad again to distribute the almonds and noodles evenly. Serve immediately with your favorite Asian-style dressing.

Judy

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Salmon sashimi is a classic Japanese dish featuring fresh slices of raw salmon. It's simple, elegant, and bursting with flavor.

Ingredients: 200g fresh salmon fillet. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 teaspoon grated ginger. 1 teaspoon chopped green onions. Wasabi optional. Pickled ginger optional.

Instructions: Slice the salmon fillet thinly with a sharp knife. Arrange the slices on a serving plate. In a small bowl, mix soy sauce, sesame oil, and grated ginger. Drizzle the sauce over the salmon slices. Sprinkle chopped green onions on top. Serve immediately with wasabi and pickled ginger on the side.

Tania

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These vegan canapés combine the smoky flavor of tempeh bacon with the freshness of asparagus for a delightful appetizer.

Ingredients: 200g tempeh, sliced thinly. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon liquid smoke. 1 tablespoon olive oil. 1 bunch asparagus spears. Salt and pepper to taste. Toothpicks, for assembling.

Instructions: Warm the oven up to 350F 182C. To make a marinade, mix soy sauce, maple syrup, liquid smoke, and olive oil in a small bowl. Spread the sauce on both sides of the tempeh slices. Put slices of tempeh on a baking sheet that has been lined with parchment paper. To make the tempeh crispy, bake it for 15 to 20 minutes and flip it over halfway through. In the meantime, cut off the woody ends of the asparagus spears and boil them for two minutes to make them white. After that, put the food in an ice bath to stop the cooking. Take the tempeh out of the oven when it's done and let it cool down a bit. Make little bite-sized pieces out of each slice of tempeh. To put the dish together, wrap a piece of tempeh around each asparagus spear and secure it with a toothpick. Add pepper and salt to taste. Serve right away and enjoy!

Lucas M