Avocado Roll Sushi Cake

This Avocado Roll Sushi Cake is a creative take on regular sushi rolls. It has layers of crunchy cucumber, creamy avocado, and sushi rice. It's great to share and looks beautiful as the center of a sushi lover's table.

Ingredients:

• 3 cups sushi rice, cooked and seasoned with rice vinegar
• 3 ripe avocados, thinly sliced
• 1 cucumber, julienned
• 1/4 cup toasted sesame seeds
• Nori sheets, cut into thin strips
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

In a round cake pan lined with plastic wrap, layer cooked sushi rice evenly at the bottom

Place a layer of thinly sliced avocado over the rice, followed by a layer of julienned cucumber

Repeat the layers until the pan is filled, finishing with a layer of sushi rice on top

Press down gently to compact the layers

Cover the pan with plastic wrap and refrigerate for at least 1 hour to set

Once set, carefully invert the sushi cake onto a serving plate

Sprinkle toasted sesame seeds over the top and decorate with nori strips

Slice into wedges and serve with soy sauce, wasabi, and pickled ginger

Lemongrass Chicken with Vietnamese Noodle Salad

This dish, Lemongrass Chicken with Vietnamese Noodle Salad, is light and tasty. It has tender grilled chicken and a colorful noodle salad. The lemongrass marinade gives it a lovely citrusy smell, and the crunchy vegetables and fresh herbs make it a great summer meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 lemongrass stalks, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 8 oz rice vermicelli noodles
• 1 cup cucumber, julienned
• 1 cup carrot, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• Lime wedges for serving

Instructions:

In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, and vegetable oil to make the marinade

Slice chicken breasts into thin strips and add them to the marinade

Refrigerate for at least 30 minutes

Cook rice vermicelli noodles according to package instructions, then rinse with cold water and drain

Heat a grill or grill pan over medium-high heat

Grill the marinated chicken until cooked through and slightly charred, about 4-5 minutes per side

In a large bowl, assemble the salad by combining cooked noodles, cucumber, carrot, mint leaves, cilantro leaves, and chopped peanuts

Serve the grilled lemongrass chicken on top of the noodle salad

Garnish with lime wedges and additional herbs, if desired

Enjoy your Lemongrass Chicken with Vietnamese Noodle Salad!

Mediterranean Quinoa Salad Stuffed Acorn Squash

A delightful and nutritious dish featuring roasted acorn squash halves filled with a refreshing Mediterranean quinoa salad, packed with vibrant vegetables, olives, feta cheese, and a zesty dressing.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Turn on the oven and heat it up to 400F 200C

Spread the acorn squash halves out on a baking sheet

Add some olive oil and salt and pepper to taste

For 30 to 40 minutes, or until soft, roast

Put the quinoa and vegetable broth in a medium saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed

Use a fork to fluff it up, then let it cool down

Chop up the cucumber, red onion, cherry tomatoes, feta cheese, fresh parsley, and Kalamata olives

Put them all in a large bowl and mix them together

Mix olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk

Add the dressing to the quinoa and toss it all together

Put some of the Mediterranean quinoa salad inside each half of the roasted acorn squash

Serve the tasty Mediterranean Quinoa Salad Stuffed Acorn Squash right away and enjoy it!

Maple Meringues with Dark Chocolate

Delicate maple-flavored meringues covered in dark chocolate. These light and airy sweet treats are ideal for satisfying your dessert cravings!

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup dark chocolate, chopped

Instructions:

Preheat your oven to 225F 110C and line a baking sheet with parchment paper

In a clean, dry bowl, beat the egg whites on high speed until soft peaks form

Gradually add the granulated sugar and cream of tartar while continuing to beat until stiff peaks form

Gently fold in the maple syrup and vanilla extract until fully incorporated

Using a piping bag or a spoon, create small mounds of meringue on the prepared baking sheet

Bake the meringues in the preheated oven for about 1

5 to 2 hours or until they are dry and crisp

Once the meringues are cooled, melt the dark chocolate in a microwave or using a double boiler

Dip the bottoms of the meringues into the melted dark chocolate and place them on a cooling rack to set

You can drizzle any remaining chocolate over the top of the meringues for an extra touch

Allow the chocolate to set completely before serving or storing the Maple Meringues with Dark Chocolate

Caramelized Onion Dip

Rich, sweet caramelized onions mixed with creamy sour cream and mayonnaise make this Caramelized Onion Dip a hit with everyone. The flavors go together so well that the dip is impossible to resist. It's great as a savory snack or for parties and game nights.

Ingredients:

• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped fresh chives for garnish optional

Instructions:

In a large skillet, heat olive oil over medium heat

Add sliced onions and cook, stirring occasionally, until deeply golden and caramelized, about 25-30 minutes

Remove from heat and let cool to room temperature

In a mixing bowl, combine caramelized onions, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper

Mix well

Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld

Before serving, garnish with chopped fresh chives if desired

Serve with your favorite chips or crudites

Whole Wheat Zucchini Chocolate Chip Muffins

These vegan whole wheat zucchini chocolate chip muffins are a delicious and healthier treat. Packed with wholesome ingredients like whole wheat flour, zucchini, and almond milk, they're perfect for breakfast or a snack on the go. Plus, the addition of vegan chocolate chips adds a touch of sweetness!

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup unsweetened applesauce
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 cup grated zucchini
• 1/2 cup vegan chocolate chips

Instructions:

Warm the oven up to 375F 190C and put paper liners in a muffin tin

Mix the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl with a whisk

Add the almond milk, vanilla extract, and applesauce to a different bowl, and mix them together

Mix the wet and dry ingredients together until they are just mixed

Add the chocolate chips and grated zucchini and mix them in

Fill each muffin cup with the same amount of batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through

Mediterranean Lemon Herb Chicken

This Mediterranean Lemon Herb Chicken recipe is bursting with fresh flavors from lemon and herbs, perfectly complementing the tender chicken breasts. It's a healthy and delicious option that fits well within the Mediterranean diet, rich in lean protein and essential nutrients.

Ingredients:

• 4 chicken breasts
• 2 lemons juiced and zested
• 4 cloves garlic minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

In a bowl, mix lemon juice, lemon zest, minced garlic, olive oil, oregano, thyme, rosemary, salt, and pepper

Place chicken breasts in a shallow dish and pour the marinade over them

Ensure chicken is coated evenly

Cover and refrigerate for at least 30 minutes, allowing the flavors to meld

Preheat grill or grill pan over medium-high heat

Grill chicken for 6-8 minutes on each side or until cooked through, with internal temperature reaching 165F 75C

Remove from grill and let rest for a few minutes before serving

Garnish with fresh herbs and lemon slices if desired

Yukon Gold Potato, Leek and Fromage Blanc Frittata

A delightful frittata combining the earthy flavors of Yukon Gold potatoes and leeks with the creamy richness of fromage blanc.

Ingredients:

• 4 Yukon Gold potatoes, thinly sliced
• 2 leeks, thinly sliced
• 6 eggs
• 1/2 cup fromage blanc
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley optional

Instructions:

Preheat your oven to 375F 190C

In a large bowl, whisk together eggs and fromage blanc

Season with salt and pepper

Heat olive oil in an oven-safe skillet over medium heat

Add sliced potatoes and leeks

Cook until potatoes are tender and leeks are soft, about 8-10 minutes

Pour the egg mixture over the potatoes and leeks in the skillet

Cook without stirring until the edges are set, about 5 minutes

Transfer the skillet to the preheated oven and bake until the frittata is set and golden brown, about 12-15 minutes

Once done, remove from oven and let it cool slightly

Sprinkle with chopped parsley if desired

Slice and serve warm

Enjoy!

Broccoli Ramen Salad with Peanut Dressing

This Broccoli Ramen Salad with Peanut Dressing is a delightful blend of crunchy vegetables, savory ramen noodles, and a creamy peanut dressing. It's a perfect side dish for any occasion or a satisfying lunch on its own.

Ingredients:

• 2 cups broccoli florets
• 2 packs of ramen noodles, crushed
• 1/2 cup shredded carrots
• 1/4 cup sliced green onions
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts
• For Dressing:
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons water
• Sesame seeds and lime wedges for garnish

Instructions:

Blanch the broccoli florets in boiling water for 2 minutes, then immediately transfer to an ice bath to cool

Drain and set aside

In a large mixing bowl, combine the crushed ramen noodles, shredded carrots, sliced green onions, chopped cilantro, and chopped peanuts

In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and water to make the dressing

Pour the peanut dressing over the ramen noodle mixture and toss until everything is well coated

Add the blanched broccoli florets and toss again

Garnish the salad with sesame seeds and lime wedges

Serve immediately and enjoy!

Pita Pinwheel Burger

These Pita Pinwheel Burgers are a fun and easy way to take a traditional burger with you. Great for lunch on the go or a picnic!

Ingredients:

• 4 pita bread rounds
• 1 lb ground beef
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/4 cup diced pickles
• 1/4 cup shredded lettuce
• 4 slices of cheddar cheese
• 1/4 cup mayonnaise
• 1 tbsp ketchup
• 1 tbsp mustard
• Salt and pepper to taste

Instructions:

In a skillet, cook ground beef and diced onions over medium heat until browned

Season with salt and pepper

Drain excess grease from the beef mixture

In a small bowl, mix mayonnaise, ketchup, and mustard to create a burger sauce

Warm the pita bread rounds in the oven or on a griddle

Lay out each pita bread round and spread the burger sauce on each one

Place a slice of cheddar cheese on top of the sauce on each pita

Divide the cooked beef mixture evenly among the pitas

Add diced tomatoes, pickles, and shredded lettuce on top of the beef

Roll up each pita tightly, securing it with toothpicks

Slice the rolled-up pitas into pinwheels

Serve and enjoy your delicious Pita Pinwheel Burgers!