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This crisp late-summer salad features three different shades of green vegetables. Shredded zucchini, cucumber, and green pepper are combined with light Ranch-flavored mayonnaise.

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This steamed tiger prawns recipe makes for a healthy, easy and deliciously tender seafood dish to enjoy with vegetables, rice, or any favorite grain.

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Tilapia fillets are coated with spiced bread crumbs, then pan-fried and served with homemade mango-pineapple salsa for a Caribbean-inspired dinner.

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Serve this vegan adaptation of Portuguese kale soup, which is packed with juicy tomatoes, veggie patties, and creamy potatoes, as a quick main dish.

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Muffins that are individually sized make making meatloaf simple.

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This is a dense and delicious dark green nettle soup. Make it when nettles show up at the farmers markets in the Spring. Be sure to wear gloves when handling the nettles or they'll sting ya!

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Indulge in the richness of this dairy-free roasted almond and salted caramel cheesecake, perfect for vegans and non-vegans alike. Creamy almond filling atop a crunchy almond crust, topped with a luscious salted caramel sauce, this dessert is a heavenly treat for any occasion.

Ingredients: 2 cups raw almonds, soaked overnight. 1 cup dates, pitted. 1/2 cup maple syrup. 1/2 cup coconut oil, melted. 1/4 cup almond butter. 1/4 cup coconut cream. 1 tsp vanilla extract. 1/2 tsp sea salt. 1/2 cup coconut sugar. 1/4 cup water. 1/2 tsp lemon juice.

Instructions: Preheat oven to 350F 175C. Drain soaked almonds and blend them with dates, maple syrup, melted coconut oil, almond butter, coconut cream, vanilla extract, and sea salt until smooth. Press the almond mixture into the base of a lined cake tin. Bake for 10-12 minutes until lightly golden, then remove from oven and allow to cool. In a saucepan, combine coconut sugar, water, and lemon juice. Cook over medium heat until sugar dissolves, then simmer without stirring for 5-7 minutes until the mixture thickens slightly. Pour the caramel sauce over the cooled almond base. Refrigerate for at least 4 hours or until set. Slice and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

colegio doriber

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This Amazing Cowboy Queso recipe from Amanda's Kitchen is a crowd-pleaser, perfect for game day or any gathering. It's loaded with savory flavors from ground beef, spices, and gooey melted cheeses, with a kick of heat from jalapenos.

Ingredients: 1 lb ground beef. 1/2 onion, diced. 1 jalapeno pepper, seeded and diced. 1 can 10 oz diced tomatoes with green chilies, undrained. 1 package 16 oz Velveeta cheese, cubed. 1 cup shredded cheddar cheese. 1/2 cup milk. 1/2 teaspoon garlic powder. 1/2 teaspoon cumin. Salt and pepper to taste. Tortilla chips, for serving.

Instructions: In a large skillet, cook ground beef, onion, and jalapeno over medium heat until beef is browned and vegetables are tender; drain excess grease. Add diced tomatoes with green chilies, Velveeta cheese, shredded cheddar cheese, milk, garlic powder, and cumin to the skillet with the cooked beef mixture. Stir frequently until cheeses are melted and the mixture is well combined. Season with salt and pepper to taste. Transfer queso to a serving dish and serve hot with tortilla chips for dipping.

Prep Time: 10 minutes

Cook Time: 20 minutes

Mostly Abstract

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Indulge in the simplicity and rich flavors of The Easiest Crock Pot Pulled Pork. This recipe combines a perfect blend of spices, a touch of sweetness, and slow cooking to create tender, succulent pulled pork that's perfect for sandwiches, tacos, or any meal!

Ingredients: 3-4 pounds pork shoulder or butt roast. 1 tablespoon olive oil. 1 tablespoon smoked paprika. 1 tablespoon brown sugar. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 1 cup chicken broth. 1/2 cup barbecue sauce plus extra for serving.

Instructions: In a small bowl, mix together smoked paprika, brown sugar, chili powder, cumin, garlic powder, onion powder, salt, and pepper to create a dry rub. Rub the dry rub all over the pork shoulder, ensuring it's well-coated. Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned. Transfer the seared pork to the crock pot. Pour chicken broth around the pork in the crock pot. Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork. Remove the pork from the crock pot, shred it using two forks, and discard excess fat. Mix in barbecue sauce to the shredded pork, adjusting to taste. Serve the pulled pork on buns, tortillas, or over rice, and drizzle extra barbecue sauce if desired. Enjoy the easiest and most flavorful Crock Pot Pulled Pork!

Prep Time: 15 minutes

Cook Time: 8 minutes

Biung Ismahasan

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The Spinach and Mushroom Marinara Pasta is a quick and easy meal that tastes great and is good for you. When you mix earthy mushrooms, bright spinach, and tangy marinara sauce, you get a dish that is perfect for any occasion.

Ingredients: 8 oz pasta of your choice. 2 cups marinara sauce. 2 cups fresh spinach, chopped. 1 cup mushrooms, sliced. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Optional: Meatballs pre-cooked, if using.

Instructions: Cook the pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Add sliced mushrooms to the skillet and cook until they start to soften, about 5 minutes. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Pour in the marinara sauce and stir to combine. If using meatballs, add them to the skillet at this point. Let the sauce simmer for 5-7 minutes to allow the flavors to meld together. Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss until evenly coated with the sauce. Serve hot, garnished with grated Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Maria Lager

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The salty prosciutto, peppery arugula, and creamy feta cheese in this Prosciutto Arugula Feta Pasta go so well together with the perfectly cooked pasta. This dish is easy to make and tastes great. It's great for a weeknight dinner or having people over.

Ingredients: 8 oz pasta of your choice. 4 slices of prosciutto, chopped. 2 cups fresh arugula. 1/2 cup crumbled feta cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 teaspoon red pepper flakes optional.

Instructions: Follow the directions on the package to cook the 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. Cook for one to two minutes, until the garlic smells good, after adding it. Put chopped prosciutto in the pan and cook for three to four minutes, until it gets a little crispy. Mix the cooked pasta with the arugula and feta cheese that has been broken up. Mix it all together until the arugula gets a little limp and the feta starts to melt. You can add red pepper flakes, salt, and pepper to taste. Sprinkle to mix. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Lost Years

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These baked quinoa patties are a nutritious and flavorful alternative to traditional meat patties. Packed with protein and essential nutrients, they make a delightful addition to your meals.

Ingredients: 1 cup quinoa, cooked. 1/2 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 2 eggs, beaten. 1 teaspoon cumin powder. 1/2 teaspoon paprika. Salt and pepper to taste. Olive oil for brushing.

Instructions: Warm the oven up to 375F 190C and grease a baking sheet a little. Mix the cooked quinoa with the breadcrumbs, Parmesan cheese, parsley, red onion, garlic, beaten eggs, cumin powder, paprika, salt, and pepper in a large bowl. Mix everything together well. Make patties out of the mixture and put them on the baking sheet that has been worked on. Use olive oil to coat the patties so they get crispy. After the oven is hot, bake the patties for 20 to 25 minutes, or until the edges are golden brown and the patties are firm. For a tasty and healthy meal, serve the baked quinoa patties in a burger bun or with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lingerie Nore

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This Chocolate Peanut Butter Protein Smoothie has rich flavors that will fill you up. It's a great snack to eat after a workout or for breakfast to give you energy and protein to start the day.

Ingredients: 1 banana. 1 cup unsweetened almond milk. 1 scoop chocolate protein powder. 2 tablespoons peanut butter. 1 tablespoon cocoa powder. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes. Optional: honey or sweetener to taste.

Instructions: Peel and slice the banana. Add the banana, almond milk, chocolate protein powder, peanut butter, cocoa powder, vanilla extract, and ice cubes to a blender. Blend until smooth and creamy. Taste and add honey or sweetener if desired, then blend again to combine. Pour into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Working at MTC

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For people who want a plant-based, low-carb option, this is a tasty and healthy burger. The cauliflower buns that taste like everything bagel give this meal a unique twist.

Ingredients: 2 Everything bagel cauliflower buns. 2 cauliflower patties see separate recipe below. 2 slices of vegan cheese optional. 1/4 cup of sliced red onions. 1/4 cup of baby spinach leaves. 2 tablespoons of vegan cream cheese. 2 tablespoons of vegan mayonnaise. 1 teaspoon of black sesame seeds. 1 teaspoon of white sesame seeds. Salt and pepper to taste.

Instructions: Follow the separate recipe below to make the cauliflower patties. Toast the everything bagel cauliflower buns in the oven or toaster until they are just a little crispy while the patties are cooking. The vegan cream cheese and vegan mayonnaise should be mixed well in a small bowl. Add pepper and salt to taste. Cover the bottom half of each cauliflower bun with the cream cheese mixture. Add a cauliflower patty to each bun and cover it with cream cheese. If you want, you can put a slice of vegan cheese on top of each patty and let it melt a bit. Place small spinach leaves and sliced red onions on top of the cheese-covered patty. On top of the spinach leaves, sprinkle black and white sesame seeds. On top of each burger, put the top half of the cauliflower bun. Enjoy the Everything Bagel Cauliflower Bun Burger right away after making it.

Prep Time: 15 minutes

Cook Time: 20 minutes

Associazione Ecsdance

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There is something wonderful about this lemon garlic thyme mushroom linguine. It combines the earthy taste of mushrooms with the bright, citrusy notes of lemon and the fragrant essence of thyme. This recipe is quick and easy, and it's great for a cozy meal any time of the year or during the week.

Ingredients: 300g linguine pasta. 250g mushrooms, sliced. 3 cloves garlic, minced. 2 tablespoons olive oil. Zest and juice of 1 lemon. 1 tablespoon fresh thyme leaves. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Drain the pasta and set it aside. Save a cup of the pasta water. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Put mushrooms slices in the pan and cook them for about 5 to 7 minutes, until they start to give off their juices and turn golden brown. Add fresh thyme leaves, lemon zest, and lemon juice and mix well. Add pepper and salt to taste. Toss the cooked linguine in the mushroom mixture after adding it to the pan. If the pasta looks dry, add a little of the pasta water you saved. If you want, you can serve it hot with grated Parmesan cheese and extra thyme leaves on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

David D Kirkpatrick

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This quick pasta dish only takes 20 minutes to prepare and can be made vegan by substituting nutritional yeast flakes for the Parmesan cheese.

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With a soft cocoa base, crunchy nut coating, and a burst of fruity jam, these Chocolate Thumbprint Cookies are sure to please. They're simple to make and suitable for any occasion.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2/3 cup granulated sugar. 1 large egg, separated. 2 tablespoons milk. 1 teaspoon vanilla extract. 1 cup finely chopped nuts walnuts, pecans, or almonds. 1/3 cup fruit jam raspberry, strawberry, or apricot.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, and salt. In a separate bowl, beat the softened butter and 1/3 cup of granulated sugar until creamy. Add the egg yolk reserve the egg white and vanilla extract to the butter mixture. Mix well. Gradually add the dry ingredient mixture to the wet ingredients, mixing until combined. In a small bowl, whisk the egg white with 2 tablespoons of milk. Shape the cookie dough into 1-inch balls. Dip each ball into the egg white mixture and then roll it in the finely chopped nuts. Place the coated cookie balls on the prepared baking sheet, leaving some space between each. Use your thumb or the back of a spoon to create an indentation in the center of each cookie. Bake the cookies in the preheated oven for about 10-12 minutes. Remove the cookies from the oven and gently press down the center indentation again with the back of a spoon, if needed. Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely. Once the cookies are cooled, spoon a small amount of fruit jam into the center indentation of each cookie. Let the jam set for a while before serving or storing.

Prep Time: 20 minutes

Cook Time: 10-12

charlotte rowenna