Buttered Sims

The earthy tastes of Brussels sprouts and baby greens are mixed with the rich, creamy taste of feta cheese in this Brussels Sprouts & Baby Greens Feta Tart. It has a flaky puff pastry crust on top. This savory tart is delicious and would be great for lunch or dinner.

Ingredients: 1 sheet puff pastry. 1 cup Brussels sprouts, thinly sliced. 2 cups baby greens such as spinach, kale, or arugula. 1/2 cup crumbled feta cheese. 2 eggs. 1/2 cup heavy cream. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat oven to 375F 190C. Line a tart pan with the puff pastry sheet, pressing it gently into the corners and trimming any excess. In a skillet, heat olive oil over medium heat. Add Brussels sprouts and saut until softened, about 5 minutes. Add baby greens to the skillet and cook until wilted. Spread the Brussels sprouts and baby greens mixture evenly over the puff pastry crust. In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper. Pour the egg mixture over the vegetables in the tart pan. Sprinkle crumbled feta cheese over the top. Bake in the preheated oven for 25-30 minutes, or until the tart is set and the crust is golden brown. Allow to cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

#LunchIdeas, #SavoryTart, #Vegetarian

The cool flavor of 7UP Pound Cake is layered with creamy vanilla yogurt and fresh mixed berries to make this delicious parfait.

Ingredients: 1 slice 7UP Pound Cake, cubed. 1 cup vanilla yogurt. 1 cup mixed berries strawberries, blueberries, raspberries. Whipped cream for topping.

Instructions: In a serving glass or bowl, layer cubed 7UP Pound Cake at the bottom. Add a layer of vanilla yogurt on top of the cake cubes. Top the yogurt with a layer of mixed berries. Repeat the layers until the glass or bowl is filled. Finish with a dollop of whipped cream on the top. Repeat the process for additional parfaits. Chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Mediterranean Vegan Stuffed Peppers are packed with nutritious ingredients and flavors, making them a perfect addition to your Mediterranean diet. They are easy to prepare and make a satisfying and healthy meal in just 30 minutes.

Ingredients: 4 large bell peppers, halved and deseeded. 1 cup quinoa, cooked. 1 cup canned chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup diced cucumber. 1/4 cup chopped fresh parsley. 2 tbsp olive oil. 2 tbsp lemon juice. 1 tsp dried oregano. Salt and pepper to taste. Vegan feta cheese for topping optional.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together cooked quinoa, chickpeas, cherry tomatoes, cucumber, parsley, olive oil, lemon juice, oregano, salt, and pepper. Stuff the halved bell peppers with the quinoa mixture. Place the stuffed peppers on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender. If desired, sprinkle vegan feta cheese on top before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

This Chocolate Almond Butter Smoothie has rich and nutty flavors that you will love. Chocolate lovers will love this treat because it has the right amount of creamy almond butter, chocolate, and sweet banana.

Ingredients: 1 banana. 1 cup almond milk. 2 tablespoons almond butter. 1 tablespoon cocoa powder. 1 tablespoon honey or maple syrup. 1/2 teaspoon vanilla extract. Ice cubes optional. Chocolate chips for garnish optional.

Instructions: Cut the banana into slices. Add the cocoa powder, honey or maple syrup, vanilla extract, banana, almond milk, and almond butter to a blender. Blend until smooth. If you want it to be colder and thicker, add ice cubes. Mix until it's creamy and smooth. Place the smoothie in a glass. If you want, you can add chocolate chips on top. Take a sip of your tasty Chocolate Almond Butter Smoothie right away!

Prep Time: 5 minutes

Cook Time: 0 minutes

Delectably spiced brown sugar cut-out cookies suitable for any occasion. Traditional cut-out cookies are given a cozy twist with a warm blend of cinnamon, nutmeg, and cloves.

Ingredients: 1 cup unsalted butter, softened. 1 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 3 cups all-purpose flour.

Instructions: Spread the softened butter and brown sugar out in a large bowl. Mix them together until the smooth. Add the egg and vanilla extract and mix them in well. Mix the ground cinnamon, nutmeg, cloves, and salt into the mixture until they are spread out evenly. Adding the all-purpose flour little by little and mixing each addition in will make the dough come together. Cut the dough in half, then roll each half into a disc and wrap it in plastic wrap. In the fridge for at least one to two hours. Warm the oven up to 350F 175C and put parchment paper on baking sheets. Spread out one disc of dough on a floured surface until it's about 1/4-inch thick. Cut out the shapes you want with cookie cutters, then carefully place them on the baking sheets that have been prepared. Get the extra dough, roll it out again, and keep cutting shapes out of it. After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden. Once the cookies are cool enough, move them from the baking sheets to a wire rack to finish cooling. The second disc of dough should be rolled out, cut, and baked again. After the cookies are completely cool, you can use icing to make them look nice or just eat them plain.

Prep Time: 20 minutes

Cook Time: 10 minutes

This Sweet Corn + Arugula Salad tastes great because it has both sweet and savory flavors. It's great how the spicy arugula goes with the sweet fresh corn, and the creamy and tangy feta cheese makes the dish even better. This salad is easy to make and very healthy. You can eat it for lunch or as a side dish for dinner.

Ingredients: 2 cups fresh arugula. 1 cup sweet corn kernels fresh or frozen. 1/2 red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 1/4 cup crumbled feta cheese. 2 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Put the sweet corn kernels and fresh arugula in a large salad bowl. Cut the red onion into thin slices and cut the cherry tomatoes in half. The crumbled feta cheese should be put on top of the salad. To make the dressing, mix the extra virgin olive oil and balsamic vinegar in a small bowl with a whisk. Put the dressing on top of the salad. Add salt and pepper to the salad as needed. Gently mix the ingredients together until they are well mixed. Serve the Sweet Corn + Arugula Salad right away as a light meal or side dish to cool you down.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Four Cheese Pepperoni Pizza Knots are a tasty take on regular pizza. You can eat them as a snack, an appetizer, or even as a fun meal. With a mix of four cheeses and tasty pepperoni, they are sure to please everyone.

Ingredients: 1 pound pizza dough. 1/2 cup marinara sauce. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup shredded cheddar cheese. 1/4 cup crumbled feta cheese. 1/2 cup pepperoni slices. 1/4 cup melted butter. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon red pepper flakes optional.

Instructions: Warm your oven up to 375F 190C and put parchment paper on a baking sheet. Cut the pizza dough into 12 equal pieces, and then roll each piece into a rope. For each rope, make a knot and put a pepperoni slice inside each knot. Use the ready baking sheet to put the knots on it. Melt the butter and add the garlic powder, dried oregano, dried basil, and red pepper flakes if using. Mix these ingredients together in a small bowl. Make sure to get some of the butter mixture between the layers as you brush it over the knots. Put the four kinds of cheese on top of the knots, and then pour some marinara sauce over each one. After the oven is hot, bake the knots for 15 to 18 minutes, or until they are golden brown and the cheese is melted and bubbly. Enjoy your tasty Four Cheese Pepperoni Pizza Knots while they're still hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

The rich flavors of chocolate and the sweet-tartness of dried cherries come together in these delicious Cherry Chocolate Chunk Donuts. Ideal for dessert or breakfast!

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract. 1/2 cup dried cherries, chopped. 1/2 cup chocolate chunks. Oil for frying such as vegetable or canola oil. Powdered sugar for dusting, optional.

Instructions: Mix the flour, sugar, baking soda, baking powder, cocoa powder, and salt in a bowl. Beat together buttermilk, egg, melted butter, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Stir in chocolate chunks and dried cherries. Preheat oil in a fryer or deep pan to 175C 350F. Working in batches, pipe the donut batter into the heated oil in a circular pattern using a piping bag or a plastic storage bag with the corner cut off. Fry each donut for two to three minutes on each side, or until cooked through and golden brown. Using a slotted spoon, remove the donuts and place them on paper towels to drain. If desired, dust with powdered sugar. Savor your Chunky Cherry Chocolate Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the creamy goodness of lemon garlic cream sauce perfectly coating tender fettuccini pasta, topped with a sprinkle of Parmesan and fresh parsley.

Ingredients: 8 oz fettuccini pasta. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup heavy cream. 1 lemon, zest and juice. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the fettuccini 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. For about one minute, until the garlic smells good, add the minced garlic. Add the heavy cream and the lemon juice and zest. Use a stir to mix. The cream mixture should be brought to a simmer and left to cook for two to three minutes, until it gets a little thicker. Toss the cooked fettuccine with the cream sauce after adding it to the pan. Add grated Parmesan cheese and mix it in until it melts and the sauce becomes creamy. Add pepper and salt to taste. Before serving, sprinkle with chopped fresh parsley. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

The Artisan Dipping Board from Millstream Home will make your charcuterie experience better. You can choose this beautifully handcrafted board made of Maple or Walnut wood. It's the perfect size for a delicious charcuterie spread. This beautiful board is a great way to show off a variety of cured meats, cheeses, fruits, and condiments to your guests.

Ingredients: 1 Artisan Dipping Board Maple or Walnut. 4 oz Prosciutto. 4 oz Salami. 4 oz Chorizo. 4 oz Brie cheese. 4 oz Manchego cheese. 1/2 cup Grapes. 1/2 cup Cherry tomatoes. 1/4 cup Olives. 1/4 cup Almonds. 2 tbsp Honey. 2 tbsp Fig jam. 2 tbsp Grainy mustard. Fresh rosemary sprigs for garnish.

Instructions: Use the Artisan Dipping Board's compartments to arrange it in a way that looks good. In one part of the board, put the Prosciutto, Salami, and Chorizo. Place slices of Brie and Manchego cheese in a different area. Put grapes, cherry tomatoes, and olives in a different bin. One of the other spaces should have a small bowl of almonds in it. Spread honey on top of the Brie cheese and top with fresh rosemary sprigs. Put the fig jam and grainy mustard in a different small bowl and mix them together. Use one of the board's slots to serve the fig jam and mustard dip. Make small serving tools and cheese knives easy to get to. Have fun with your Millstream Home Artisan Dipping Board and cheese.

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy the refreshing tropical flavors of coconut and lemon in this Kokusnuss-Zitronen Smoothie. It's a perfect way to start your day or to quench your thirst on a hot afternoon.

Ingredients: 1 cup of coconut milk. 1 ripe banana. 1/2 cup of fresh pineapple chunks. 1/2 cup of Greek yogurt. 1 tablespoon of honey. Juice of 1 lemon. Zest of 1 lemon. Ice cubes optional.

Instructions: Peel and slice the ripe banana. In a blender, combine the coconut milk, sliced banana, fresh pineapple chunks, Greek yogurt, honey, lemon juice, and lemon zest. If desired, add a few ice cubes for a colder and creamier texture. Blend everything until smooth and creamy, ensuring there are no lumps. Taste and adjust sweetness by adding more honey if needed. Pour the Kokusnuss-Zitronen Smoothie into glasses and serve immediately. Garnish with a lemon slice or a pineapple wedge if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

This vegan avocado and sun-dried tomato pesto pasta is great for a quick dinner during the week because it's creamy and full of flavor. The avocado makes it rich, and the sun-dried tomatoes give it a burst of umami flavor. You can eat this meal and feel full, whether you're vegan or not.

Ingredients: 200g pasta of choice. 1 ripe avocado. 1/4 cup sun-dried tomatoes. 2 cloves garlic. 2 tablespoons nutritional yeast. 2 tablespoons lemon juice. 1/4 cup fresh basil leaves. 2 tablespoons pine nuts. Salt and pepper to taste. 2 tablespoons olive oil.

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Prep Time: 15 minutes

Cook Time: 10 minutes

Skillet shrimp fajitas are a quick and flavorful meal perfect for busy weeknights. The combination of tender shrimp, colorful bell peppers, and onions seasoned with spices makes for a delicious and satisfying dish.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp chili powder. 1 tsp cumin. 1/2 tsp smoked paprika. 1/2 tsp garlic powder. Salt and pepper to taste. 8 small flour tortillas. Optional toppings: avocado, salsa, sour cream, cilantro.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add sliced bell pepper and onion to the skillet and cook until softened, about 5 minutes. Add minced garlic, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to the skillet. Stir to combine. Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Warm flour tortillas in a separate skillet or in the microwave. Serve shrimp fajitas on warm tortillas with optional toppings like avocado, salsa, sour cream, and cilantro.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Paleo-friendly recipe for Sheet Pan Lemon and Herb Cod with Vegetables is a healthy and flavorful dish that's easy to prepare. The combination of lemon, herbs, and fresh vegetables complements the mild and flaky cod perfectly. It's a nutritious and satisfying meal that's perfect for a weeknight dinner or a special occasion.

Ingredients: 4 cod fillets. 2 cups of broccoli florets. 2 cups of cauliflower florets. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 zucchini, sliced. 1/4 cup olive oil. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Lemon slices for garnish.

Instructions: Set the oven temperature to 400F 200C. Mix the olive oil, lemon juice, minced garlic, dried thyme, dried oregano, salt, and pepper in a big mixing bowl. Blend thoroughly. Arrange all the prepared vegetables and the cod fillets onto a parchment paper-lined sheet pan. Evenly drizzle the cod and veggies with the lemon-herb mixture. Make sure the ingredients are thoroughly coated with the seasoning by giving everything a gentle toss. On the sheet pan, distribute the ingredients evenly. Bake for 20 to 25 minutes in a preheated oven, or until the vegetables are soft and the cod flakes easily with a fork. Before serving, garnish with slices of lemon. Savor your delicious Lemon and Herb Cod with Vegetables on a Paleo Sheet Pan!

Prep Time: 15 minutes

Cook Time: 25 minutes

These juicy cheddar cheese burgers with tasty guacamole on top are the ultimate comfort food. The taste of the savory beef, melted cheese, creamy guacamole, and fresh toppings will make your mouth water and satisfy your burger cravings.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 slices cheddar cheese. 4 hamburger buns. 1 avocado. 1/4 cup diced red onion. 1/4 cup diced tomato. 1 tbsp chopped cilantro. 1 lime, juiced. 1/4 tsp garlic powder. 1/4 tsp cumin. 1/4 tsp paprika. Salt and pepper to taste. Lettuce leaves optional. Sliced tomato optional.

Instructions: Put ground beef, salt, and pepper in a bowl and mix them together. Make 4 patties out of the beef mixture that are all the same size. Set the grill or pan on medium-high heat to get it ready. Cook patties for four to five minutes on each side, or until they're done the way you like them. Put a slice of cheddar cheese on top of each patty to melt in the last minute of cooking. Mash the avocado in a bowl to make the guacamole while the patties are cooking. Cut up some tomato, red onion, and cilantro, and mix them with lime juice, garlic powder, cumin, paprika, salt, and pepper. Combine well. For one to two minutes, toast the hamburger buns on the grill or in a skillet. If you want, you can put lettuce and tomato slices on the bottom half of each bun before putting the burgers together. After the patties are cooked, add them to the lettuce and tomato. Use a lot of guacamole to cover the top half of each bun. Put the lids on the burgers and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Mushroom Oregano Pizza Bread is a delightful twist on traditional pizza. It's quick and easy to make, and the combination of mushrooms and oregano adds a burst of flavor. Perfect for a tasty snack or appetizer!

Ingredients: 1 pizza dough. 1 cup mushroom slices. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 2 tablespoons fresh oregano leaves. 1/4 cup grated Parmesan cheese. 1/4 teaspoon garlic powder. Salt and pepper to taste. Olive oil for brushing.

Instructions: Preheat your oven to 425F 220C. Roll out the pizza dough on a floured surface into a rectangular shape. Spread the pizza sauce evenly over the dough, leaving a small border around the edges. Sprinkle half of the mozzarella cheese over the sauce. Evenly distribute the mushroom slices over the cheese. Sprinkle the remaining mozzarella cheese on top of the mushrooms. Season with garlic powder, salt, and pepper to taste. Bake in the preheated oven for 15-18 minutes, or until the crust is golden and the cheese is bubbly and lightly browned. Remove from the oven and let it cool for a couple of minutes. Sprinkle fresh oregano leaves and grated Parmesan cheese on top. Drizzle with a bit of olive oil for extra flavor. Slice into pieces and serve hot. Enjoy your Mushroom Oregano Pizza Bread!

Prep Time: 15 minutes

Cook Time: 18 minutes

With this simple recipe, you can make the best cold brew coffee at home. On hot summer days or any time you want a caffeine boost, this is the perfect drink.

Ingredients: 1 cup coarsely ground coffee beans. 4 cups cold water. 1 vanilla bean optional. Sweetener of your choice e.g., sugar, syrup.

Instructions: Put the coarsely ground coffee beans and cold water in a large jar or pitcher. If you want to add more flavor, you can split the vanilla bean in half and scrape the seeds into the mixture. Then add the whole bean. Cover and put in the fridge for at least 12 hours or up to 24 hours to let the coffee grounds steep. Stir the coffee grounds to make sure they are fully saturated. After letting the cold brew concentrate steep, strain it into a clean container or another pitcher through a fine-mesh sieve or a coffee filter. To serve, add water or milk until the strength you want is reached. Use your favorite sweetener to make it taste sweeter. Put it on ice and enjoy!

Prep Time: 5 minutes

Cook Time: 720 minutes