Amy Willis XO

A tasty and refreshing pasta dish that celebrates the change from summer to fall. It has spiralized yellow squash, cherry tomatoes that are bursting with juice, creamy mozzarella, and fragrant basil, all mixed together with a sour balsamic dressing.

Ingredients: 2 medium yellow squash, spiralized. 1 cup cherry tomatoes, halved. 1 cup fresh mozzarella balls, halved. 1/4 cup fresh basil leaves, torn. 2 cloves garlic, minced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add spiralized squash to the skillet and cook for 2-3 minutes, until slightly softened. Add cherry tomatoes and cook for an additional 2 minutes, until they begin to soften. Remove skillet from heat and stir in halved mozzarella balls and torn basil leaves. Drizzle balsamic vinegar over the mixture and toss gently to combine. Season with salt and pepper to taste. Serve immediately, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Sfouf is a traditional Lebanese turmeric cake that is eggless and moist. The addition of turmeric gives it a beautiful golden color and subtle earthy flavor. Drizzling it with chocolate sauce adds a delightful richness and sweetness to this already delicious treat.

Ingredients: 2 cups semolina. 1 cup sugar. 1 cup plain yogurt. 1 cup milk. 1/2 cup vegetable oil. 2 teaspoons turmeric powder. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup chocolate chips. 1/4 cup heavy cream.

Instructions: Warm the oven up to 175F 350C. Prepare a baking dish by greasing it. To make the dish, mix semolina, sugar, yogurt, milk, vegetable oil, turmeric powder, baking powder, and salt in a large bowl until everything is well mixed. Cover the baking dish with foil and pour the batter into it. Spread it out evenly. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Melt the chocolate chips and heavy cream in a saucepan over low heat, stirring often, until the sauce is smooth. Do this while the cake is baking. After baking, let the cake cool a bit and then pour the chocolate sauce on top. Put the slices on a plate and serve them hot or cold.

Prep Time: 15 minutes

Cook Time: 35 minutes

These savory green onion pancakes are a Paleo-friendly twist on a Japanese classic. They are gluten-free, grain-free, and packed with the delicious flavors of green onions and coconut aminos. Perfect for a healthy breakfast or snack!

Ingredients: 2 cups chopped green onions. 4 eggs. 1/4 cup almond flour. 2 tablespoons coconut aminos. 1/2 teaspoon garlic powder. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 2 tablespoons coconut oil for cooking.

Instructions: The eggs, almond flour, coconut aminos, garlic powder, sea salt, and black pepper should all be thoroughly mixed together in a sizable mixing bowl. Incorporate the diced green onions into the mixture. Heat one tablespoon of coconut oil in a nonstick skillet over medium-high heat. Transfer a heaping ladleful of the green onion pancake mixture to the skillet and flatten it into a circular form. Cook the pancake for two to three minutes on each side, or until it is cooked through and golden brown. With the remaining batter, repeat the process, adding extra coconut oil as necessary. With extra coconut aminos available for dipping, serve the hot green onion pancakes. Savor your mouthwatering Paleo green onion pancakes with a Japanese flair!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Vegan Caramelized Onion and Spinach Pizza Buns are a delightful twist on traditional pizza. The sweet caramelized onions and savory spinach pair perfectly with the gooey vegan cheese, all wrapped up in a fluffy pizza dough bun.

Ingredients: 1 batch of pizza dough. 2 large onions, thinly sliced. 2 tablespoons olive oil. 1 teaspoon sugar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups fresh spinach, chopped. 1/2 cup marinara sauce. 1/2 cup vegan cheese, shredded. 1/4 cup fresh basil, chopped.

Instructions: Preheat the oven to 400F 200C. In a large skillet, heat the olive oil over medium heat. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, until the onions are caramelized, about 20-25 minutes. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Divide the pizza dough into 8 equal pieces. Roll each piece into a ball and then flatten into a disk. Spread marinara sauce over each disk, leaving a small border around the edges. Top with the caramelized onion and spinach mixture, vegan cheese, and fresh basil. Fold the edges of the dough up and over the filling to create a bun shape. Place the buns on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted. Serve warm and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

Indulge in the creamy delight of this dairy-free and vegan-friendly blueberry cheesecake. Made with wholesome ingredients and bursting with fruity flavor, it's a guilt-free treat for any occasion.

Ingredients: 2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1 1/2 cups fresh blueberries. 1 cup dates, pitted. 1 cup almonds. 1/2 cup shredded coconut. Pinch of salt.

Instructions: Squish dates, almonds, coconut shreds, and a pinch of salt together in a food processor. Blend until a sticky crust forms. Spread the crust mixture out evenly in the bottom of a cake pan that has been lined with parchment paper. Soak the cashews in water, then add the coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend the mixture until it is smooth and creamy. Put half of the cashew mixture on top of the cake pan's crust. In the blender, add the blueberries to the rest of the cashew mixture and blend until the mixture is smooth. Add the blueberry mix on top of the first layer in the cake pan. Smooth the top with a spatula. After making the cheesecake, freeze it for at least 4 hours, or until it gets firm. If it's not frozen yet, take it out, cut it up, and serve it cold. If you want, you can add fresh blueberries or a drizzle of maple syrup on top.

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy the delicious taste of ripe strawberries and bananas mixed with the creaminess of Greek yogurt. These can be frozen and served as a cool treat on a sunny day.

Ingredients: 2 ripe bananas. 1 cup fresh strawberries, hulled. 1/2 cup Greek yogurt. 2 tablespoons honey.

Instructions: Put strawberries, bananas, Greek yogurt, and honey in a blender. Mix until it's smooth. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Run warm water over the outside of the mold for a few seconds to get the popsicles out. Have fun with your cool strawberry banana popsicles!

Prep Time: 10 minutes

Cook Time: 0 minutes

This pizza with blue cheese and roasted Brussels sprouts is a tasty and different take on regular pizza. When you mix sour blue cheese, earthy Brussels sprouts, and sweet balsamic glaze, you get a flavor profile that is both delicious and complex.

Ingredients: 1 pre-made pizza dough. 1 cup blue cheese, crumbled. 1 cup Brussels sprouts, thinly sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup mozzarella cheese, shredded. 2 tablespoons balsamic glaze optional.

Instructions: Preheat the oven to 425F 220C. Roll out the pizza dough on a lightly floured surface to your desired thickness. In a bowl, toss the sliced Brussels sprouts with minced garlic, olive oil, salt, and pepper. Spread the Brussels sprouts mixture evenly over the pizza dough. Sprinkle crumbled blue cheese and shredded mozzarella cheese over the Brussels sprouts. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Once out of the oven, drizzle with balsamic glaze if desired. Slice and serve hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Creamy, cold, and bursting with the natural sweetness of ripe peaches, this homemade peach ice cream is the perfect treat for a hot summer day.

Ingredients: 4 ripe peaches, peeled, pitted, and chopped. 1 cup heavy cream. 1/2 cup whole milk. 1/2 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: Using a blender, blend the peaches into a smooth paste. Put the heavy cream, milk, sugar, vanilla extract, and peach puree in a bowl. Mix the sugar in until it's gone. Put the mixture into an ice cream maker and churn it according to the maker's directions. This should take about 25 to 30 minutes, or until it's the consistency of soft serve. Move the ice cream that has been churned to a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Enjoy the peach ice cream scoops in bowls or on cones.

Prep Time: 15 minutes

Cook Time: 30 minutes

Tex-Mex sloppy joes with a vegan twist: lentils and black beans are used instead of meat, and the tomato sauce and spices add a lot of flavor.

Ingredients: 1 cup cooked lentils. 1 cup cooked black beans. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1/2 teaspoon oregano. 1/4 teaspoon cayenne pepper. 1 cup tomato sauce. 2 tablespoons tomato paste. 1 tablespoon maple syrup. 1 tablespoon soy sauce. Salt and pepper to taste. Hamburger buns, for serving. Optional toppings: sliced avocado, diced tomatoes, chopped cilantro.

Instructions: In a large skillet, saut the onion and bell pepper until softened, about 5 minutes. Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for another minute until fragrant. Stir in the cooked lentils, black beans, tomato sauce, tomato paste, maple syrup, and soy sauce. Simmer the mixture for 10-15 minutes until thickened, stirring occasionally. Season with salt and pepper to taste. Serve the sloppy joe mixture on hamburger buns with optional toppings like sliced avocado, diced tomatoes, and chopped cilantro.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the delightful taste of Rogaliki, traditional filled pastry cookies that are perfect for special occasions or any time you crave a sweet treat. These cookies have a buttery and flaky crust with a burst of fruity filling.

Ingredients: 2 cups all-purpose flour. 1 cup unsalted butter, cold and cubed. 1/2 cup sour cream. 1/4 teaspoon salt. 1 teaspoon vanilla extract. Fruit jam or filling of your choice. Powdered sugar, for dusting.

Instructions: Put the flour and salt in a bowl and mix them together. Using a pastry cutter, cut in the cold butter cubes until the mixture looks like big crumbs. Put in the vanilla extract and sour cream. Mix the dough until it holds together. Cut the dough in half, then roll each half into a disc and wrap it in plastic wrap. Put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll out one disc of dough to about 1/8 inch thick. Use a cookie cutter or a glass to make circles out of the dough. In the middle of each circle, put a small amount of fruit jam or filling. Carefully press the edges together to seal as you fold the circle in half to cover the filling. To make a pretty pattern, use a fork to crimp the sealed edges. Place the cookies with the filling on the baking sheet that has been prepared. Heat the oven and put the cookies in it. Bake for 15 to 18 minutes, or until the cookies are golden brown. Take the cookies out of the oven and set them on a wire rack to cool. After the cookies have cooled, sprinkle them with powdered sugar.

Prep Time: 20 minutes

Cook Time: 15 minutes

An easy but tasty Italian chicken dish made with bell peppers, tomatoes, and fragrant herbs.

Ingredients: 4 chicken thighs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 can 14.5 oz diced tomatoes. 1/2 cup chicken broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. 1/4 teaspoon red pepper flakes optional. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Add salt and pepper to the chicken thighs. Warm up the olive oil in a big pan over medium-low heat. It will take about 5 minutes on each side to brown the chicken thighs after you add them. Take it out of the pan and set it aside. Put the chopped onion and garlic in the same pan. About 3 minutes of cooking will soften the food. After adding the bell pepper slices, cook for three more minutes. Add chicken broth, dried oregano, dried basil, dried thyme, and red pepper flakes if using and mix well. Put the chicken thighs back in the pan and cover them with sauce. For 25 to 30 minutes, until the chicken is tender and cooked all the way through, cover and simmer. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 35 minutes

A savory-sweet sauce cooks the pork loin in the slow cooker until it is soft and full of flavor.

Ingredients: 3-4 lbs pork loin. 1 onion, sliced. 4 cloves garlic, minced. 1 cup chicken broth. 1/2 cup soy sauce. 1/4 cup honey. 2 tablespoons apple cider vinegar. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. 2 tablespoons cornstarch. 2 tablespoons water. Salt, to taste.

Instructions: In the bottom of the slow cooker, put garlic and onions that have been sliced. Put the pork loin on top of the onions and garlic after seasoning it with salt and pepper. Put chicken broth, soy sauce, honey, apple cider vinegar, thyme, rosemary, black pepper, and red pepper flakes in a different bowl and mix them together. Spread the mix on top of the pork loin. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook the pork until it is soft and fully cooked. After the pork is done, take it out of the slow cooker and let it rest for a few minutes. Then, cut it into slices. To make a slurry, mix cornstarch and water in a small bowl. The sauce will get thicker if you mix the slurry into the cooking liquid in the slow cooker. Once the sauce is thick, serve the pork loin sliced up. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

The classic tastes of a grilled cheese sandwich are mixed with the heartiness of sausage patties and the richness of an egg. You can eat it for breakfast or brunch, and it will make you feel full and ready to take on the day.

Ingredients: 4 slices of bread. 4 sausage patties. 4 slices of cheese cheddar or your choice. 4 eggs. Butter for frying.

Instructions: When the pan is hot, add the sausage patties and cook them for about 5 minutes on each side, or until they are browned and fully cooked. Take the sausage patties out of the pan and set them aside. Put some butter in the same pan and melt it over medium heat. In a skillet, crack eggs into it. Cook for about two to three minutes, until the whites are set but the yolks are still creamy. Take the eggs out of the pan and set them aside. Each piece of bread should have butter on one side. Put a piece of bread in the pan with the butter side down. Add a sausage patty, a fried egg, and another slice of cheese on top. Add another slice of bread on top, this time with the butter side facing up. For about two to three minutes on each side, cook until the bottom slice of bread is golden brown and crispy. Then flip it over and cook until the other side is crusty and golden brown. To make the second sandwich, do the same thing with the rest of the ingredients. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Double chocolate brownie cookies are rich and fudgy in flavor. These cookies combine the chewy texture of brownies with the delightful crunch of chocolate chip cookies.

Ingredients: 1 cup 2 sticks unsalted butter, melted. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup dark chocolate chunks.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the melted butter, white sugar, and brown sugar in a large bowl and mix them together until they are well mixed. It will be smooth and creamy after you add the eggs and vanilla extract. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Spread the dark chocolate chunks and semisweet chocolate chips out evenly in the dough as you fold them in. Drop spoonfuls or cookie scoops of dough onto the baking sheet that has been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middles are still a little soft. 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 down. Have fun with these tasty double chocolate brownie cookies!

Prep Time: 20 minutes

Cook Time: 10-12

This Mushroom & Scallion Frittata Tart combines the earthy flavors of mushrooms and the fresh taste of scallions with creamy eggs and cheese, all nestled in a flaky puff pastry crust.

Ingredients: 1 sheet puff pastry. 6 large eggs. 1/4 cup milk. 1 cup sliced mushrooms. 1/2 cup chopped scallions. 1/2 cup shredded cheese such as Gruyere or cheddar. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Warm the oven up to 190C 375F. Spread out a sheet of puff pastry and put it in a tart pan. Gently press the dough into the corners. Put olive oil in a pan and heat it over medium-low heat. It will take about 5 minutes of cooking the mushrooms and scallions until they get soft. Add pepper and salt. Whisk the eggs and milk together in a bowl. Add pepper and salt. Spread the mushrooms and scallions that have been sauted out evenly on top of the puff pastry. Cover the mushrooms and scallions with the egg mix. Add some shreds of cheese on top. Put it in the oven for 25 to 30 minutes, or until the crust is golden brown and the egg is set. Let it cool down a bit before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Crowd Pleasing Summer Fruit Platter with Coconut Lime Dip is a perfect addition to your summer gatherings. The combination of vibrant, fresh fruits and the creamy, zesty dip creates a delightful and refreshing treat that everyone will love. It's not only visually appealing but also a healthier alternative to traditional desserts.

Ingredients: Assorted fresh summer fruits e.g., strawberries, pineapple, watermelon, grapes, kiwi, mango. 1 cup of coconut yogurt. Zest and juice of 1 lime. 2 tablespoons of honey. 1 teaspoon of vanilla extract. Fresh mint leaves for garnish.

Instructions: Wash and prepare the assorted fresh summer fruits. Slice and arrange them attractively on a large platter or serving tray. In a mixing bowl, combine the coconut yogurt, lime zest, lime juice, honey, and vanilla extract. Mix until well combined. Transfer the Coconut Lime Dip to a serving bowl and place it in the center of the fruit platter. Garnish the dip with fresh mint leaves. Serve the summer fruit platter with the Coconut Lime Dip as a refreshing and crowd-pleasing snack or dessert. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

For anyone who enjoys chocolate, these Nutella Fudge Cookies are heaven. The ideal treat for any occasion, they are fudgy, soft, and stuffed full of chocolate chips and Nutella.

Ingredients: 1 cup Nutella. 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup unsalted butter, softened. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the Nutella, softened butter, granulated sugar, and brown sugar. Mix until well combined. Add the egg and vanilla extract to the Nutella mixture, and continue to mix until smooth and creamy. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the Nutella mixture, mixing until a thick cookie dough forms. Fold in the chocolate chips into the cookie dough. Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious Nutella Fudge Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes