Raspberry Lemon Meringue Waffles

These Raspberry Lemon Meringue Waffles are a delightful combination of crispy waffles, tart lemon curd, and fluffy meringue. Perfect for a special breakfast or brunch!

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 3/4 cups milk
• 1/3 cup vegetable oil
• 1 cup fresh raspberries
• Zest of 1 lemon
• 1/2 cup lemon curd
• 4 egg whites
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract

Instructions:

In a large bowl, combine flour, sugar, baking powder, and salt

In another bowl, beat the eggs, then stir in milk and vegetable oil

Pour the wet ingredients into the dry ingredients and mix until just combined

Gently fold in the fresh raspberries and lemon zest

Preheat your waffle iron and grease it lightly

Pour waffle batter onto the hot waffle iron and cook according to manufacturer's instructions until golden brown and crisp

While waffles are cooking, warm the lemon curd in the microwave for 30 seconds

For the meringue, beat egg whites until soft peaks form, then gradually add sugar and vanilla extract, beating until stiff peaks form

Serve waffles topped with a drizzle of warm lemon curd and a generous dollop of meringue

Use a kitchen torch to lightly brown the meringue, if desired

Spicy Sweet Potato & Peanut Soup

This tasty soup will warm you up in the evening. It has the natural sweetness of sweet potatoes and the richness of peanuts. The mix of spices gives it a nice kick that warms your heart.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup unsalted peanuts
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red chili, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 4 cups vegetable broth
• 1 can 14 oz coconut milk
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions:

In a large pot, heat vegetable oil over medium heat

Add chopped onion, garlic, and red chili

Saut until onion is translucent

Stir in ground cumin, ground coriander, and cayenne pepper

Cook for 1-2 minutes until fragrant

Add diced sweet potatoes, peanuts, vegetable broth, and coconut milk to the pot

Bring to a boil

Reduce heat and simmer until sweet potatoes are tender, about 20-25 minutes

Using an immersion blender, blend the soup until smooth

Season with salt and pepper to taste

Serve hot, garnished with fresh cilantro

Enjoy your rich, spicy sweet potato and peanut soup!

Chicken Teriyaki and Vegetable Bowtie Pasta

This Chicken Teriyaki and Vegetable Bowtie Pasta dish has perfectly cooked bowtie pasta, tender chicken breast, and bright vegetables. The teriyaki sauce is savory, and the whole thing tastes great.

Ingredients:

• 8 oz bowtie pasta
• 2 chicken breasts, diced
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 1/2 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Green onions for garnish

Instructions:

Cook bowtie pasta according to package instructions

Drain and set aside

In a skillet, heat olive oil over medium-high heat

Add diced chicken breasts and cook until browned and cooked through

Add minced garlic and ginger to the skillet and cook for 1 minute

Add broccoli florets and sliced red bell pepper to the skillet

Cook until vegetables are tender-crisp

Stir in teriyaki sauce and soy sauce

Cook for an additional 2-3 minutes, allowing flavors to meld

Add cooked bowtie pasta to the skillet and toss until well coated with the sauce

Season with salt and pepper to taste

Garnish with sliced green onions before serving

Broccoli & Kale Street Noodles

These Broccoli and Kale Street Noodles are a quick and flavorful dish that's perfect for a busy weeknight. Packed with nutritious veggies and tossed in a savory sauce, they're sure to satisfy your cravings.

Ingredients:

• 8 oz
• whole wheat spaghetti
• 2 cups broccoli florets
• 2 cups kale, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha sauce optional
• Salt and pepper to taste
• Sesame seeds and green onions for garnish

Instructions:

Follow the directions on the package to cook the spaghetti

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Mix in the garlic and cook until it smells good

Put broccoli florets in the pan and cook for three to four minutes, until they start to get a little soft

Cook until the kale wilts after adding the chopped kale

Melt the sriracha sauce and mix it with the soy sauce, sesame oil, rice vinegar, and salt in a small bowl

Put the cooked spaghetti in the pan with the vegetables, and then pour the sauce over them

Add toss to cover evenly

Add pepper and salt to taste

Before serving, top with chopped green onions and sesame seeds

Quick Scallion Pancakes with Puff Pastry

These Quick Scallion Pancakes with Puff Pastry are a delightful twist on the traditional scallion pancakes. With puff pastry, you'll achieve a buttery and flaky texture that's irresistible. Perfect for a quick snack or appetizer!

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 tablespoons butter, melted
• 3-4 scallions, finely chopped
• Salt to taste
• Cooking oil for frying

Instructions:

Preheat your oven to 400F 200C

Roll out the thawed puff pastry sheet on a lightly floured surface into a rectangle about 1/8 inch thick

Brush the melted butter evenly over the puff pastry sheet

Sprinkle the finely chopped scallions and a pinch of salt evenly over the buttered pastry sheet

Starting from one end, tightly roll up the puff pastry into a log

Using a sharp knife, slice the log into 1-inch wide rounds to create individual pancakes

Heat a skillet over medium-high heat and add a bit of cooking oil

Place the scallion pancakes in the skillet and cook until golden brown and crispy on both sides, about 2-3 minutes per side

Transfer the cooked pancakes to a paper towel-lined plate to remove excess oil

Serve the scallion pancakes hot, garnished with extra scallions if desired

Enjoy your quick and buttery scallion pancakes with a flaky puff pastry twist!

Zaatar Pesto Bagel Grilled Cheese

A Middle Eastern twist on the classic grilled cheese sandwich, this Zaatar Pesto Bagel Grilled Cheese is packed with flavor from the zaatar pesto and gooey mozzarella cheese. It's a quick and satisfying meal that's perfect for any time of day.

Ingredients:

• 1 bagel, sliced in half
• 2 tablespoons zaatar pesto
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons butter

Instructions:

Spread zaatar pesto on the inside of each bagel half

Sprinkle shredded mozzarella cheese evenly over one of the bagel halves

Place the other bagel half on top to make a sandwich

Heat a non-stick skillet over medium-low heat and add 1 tablespoon of butter

Once the butter has melted, place the bagel sandwich in the skillet

Cook for 3-4 minutes on each side, or until the bagel is golden brown and the cheese is melted

Remove from the skillet and let it cool for a minute before slicing in half

Serve hot and enjoy your delicious Zaatar Pesto Bagel Grilled Cheese!

Sweet Lemon Shrimp

The sour taste of lemon and the sweetness of honey come together in a delicious seafood dish called Sweet Lemon Shrimp. This dish is quick and easy to make, making it great for a weeknight dinner or having people over. A tasty sauce covers the shrimp, making it juicy and hard to resist.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/4 cup honey
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon cornstarch
• Salt and pepper to taste
• Sesame seeds for garnish
• Chopped green onions for garnish

Instructions:

Mix honey, lemon juice, garlic powder, soy sauce, olive oil, and cornstarch in a small bowl with a whisk until everything is well mixed

Add salt and pepper to the shrimp

Use medium-high heat to warm up a big skillet

Bring the sauce to a simmer after adding it to the pan

Put the shrimp in the pan with the seasonings

Cook for about two to three minutes on each side, until they are pink and fully cooked

Remove the shrimp from the heat once it's done cooking and top it with chopped green onions and sesame seeds

Hot rice or your favorite side dish goes well with the sweet lemon shrimp

Delicious Cheesy Veggie Dip

This Cheesy Veggie Dip is a hit with everyone because it has both the richness of cheddar cheese and the freshness of diced vegetables. It's great for parties, game nights, or any other event where you want to show off a tasty dip!

Ingredients:

• 1 cup grated cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 1/4 cup diced carrot
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Grate cheddar cheese and mix it with sour cream and mayonnaise in a bowl

Add red and green bell peppers, red onion, cucumber, and carrot that have been cut up

Sprinkle garlic powder, salt, and pepper on top

Mix everything together well

Put it in the fridge for at least 30 minutes before serving so the flavors can mix

Add your favorite chips or vegetables to go with it

Have fun!

Trout with Greek Olives and Feta

This recipe for Trout with Greek Olives and Feta gives your seafood dinner a tasty Mediterranean twist. The salty olives and sour feta cheese go well with the mild taste of the trout, making a dish that is both tasty and filling. This recipe is great for a quick and easy weeknight meal or a special occasion because it doesn't take long to prepare or bake.

Ingredients:

• 4 trout fillets
• 1 cup Greek olives, pitted and chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat oven to 375F 190C

Place trout fillets on a baking sheet lined with parchment paper

Drizzle olive oil over the fillets and rub with minced garlic

Season with salt and pepper

Top each fillet with chopped Greek olives and crumbled feta cheese

Arrange lemon slices over the top of the fish

Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork

Garnish with fresh parsley before serving

Greek Chicken and Rice Casserole

This Greek Chicken and Rice Casserole is a tasty one-dish meal with tangy feta cheese on top of tender chicken, fragrant rice, and Mediterranean vegetables.

Ingredients:

• 1 cup basmati rice
• 1 1/2 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• Fresh parsley for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Warm up the olive oil in a big pan over medium-low heat

Add the garlic and onions and cook until they get soft

Put in the chicken pieces and cook them until all sides are browned

Add the zucchini, olives, cherry tomatoes, and bell pepper and mix them in

Bring it to a boil

Add salt, pepper, oregano, and thyme to taste

Cover the bottom of a 9x13-inch baking dish with rice

Add chicken broth to the rice

Put the chicken and vegetable mix on top of the rice

Place the dish in the oven and cover it with foil

Bake for 25 to 30 minutes, or until the rice is done and the chicken is soft

When you take it out of the oven, add the feta cheese and parsley and then serve

Dill Potato Salad

A tasty and refreshing potato salad with a sour dill dressing that is great for barbecues, picnics, or as a side dish with any meal.

Ingredients:

• 6 potatoes, boiled and diced
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup chopped fresh dill
• 1/4 cup chopped red onion
• Salt and pepper to taste

Instructions:

Put Dijon mustard, apple cider vinegar, and mayonnaise in a large bowl

Salt and pepper should be added along with the chopped dill and red onion

Combine well

Mix in the diced boiled potatoes until they are covered in the dressing all over

Put it in the fridge for at least an hour before serving so the flavors can mix

Pan Seared Chicken with Peach Salsa Dip

A delightful combination of pan-seared chicken breasts and fresh peach salsa dip, offering a burst of flavors with every bite. This dish is perfect for a flavorful and satisfying dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 ripe peaches, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1/4 teaspoon ground cumin

Instructions:

Add salt and pepper to the chicken breasts

In a pan, heat the olive oil over medium-high heat

Place the chicken breasts in the pan and cook them for six to seven minutes on each side, or until they are golden brown and cooked all the way through

Dice the peaches and put them in a bowl

Add the red onion, cilantro, jalapeno pepper, lime juice, honey, and ground cumin

Combine well by mixing

Take the chicken out of the pan after it's done cooking and let it rest for a few minutes

Cut the chicken breasts into thin slices and serve them with the fresh peach salsa dip

Peach and Raspberry Smoothie Bowl

Indulge in the refreshing combination of sweet peaches and tart raspberries in this delightful smoothie bowl. It's a healthy and satisfying breakfast or snack option that's bursting with flavor and nutrition.

Ingredients:

• 1 cup frozen peaches
• 1/2 cup frozen raspberries
• 1/2 cup Greek yogurt
• 1/4 cup almond milk
• 2 tablespoons honey
• 1/2 banana optional, for added creaminess
• Toppings of your choice e
• g
• , granola, sliced banana, chia seeds, fresh raspberries, sliced peaches

Instructions:

Place the frozen peaches, frozen raspberries, Greek yogurt, almond milk, honey, and banana if using in a blender

Blend until smooth and creamy, adding more almond milk if needed to achieve your desired consistency

Pour the smoothie into a bowl

Top with your favorite toppings such as granola, sliced banana, chia seeds, fresh raspberries, and sliced peaches

Enjoy your delicious Peach and Raspberry Smoothie Bowl!

Honeydew Mojito Popsicles

These tasty popsicles taste like a classic mojito because they have the sweet taste of honeydew, the sour taste of lime, and the freshness of mint. It's great for hot summer days or any time you want something cool.

Ingredients:

• 2 cups diced honeydew melon
• 1/4 cup fresh lime juice
• 2 tablespoons honey or agave syrup
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup rum optional
• 1/4 cup water

Instructions:

Apple chunks, lime juice, honey or agave syrup, mint leaves, rum if using, and water should all be put in a blender

Mix until it's smooth

Put the mix into popsicle molds

Put in the sticks and freeze until solid, which should take at least 4 hours

Take the popsicles out of the molds and enjoy once they are frozen