By Samantha Kate

Orange Starburst Macarons combine bright citrus flavor with chewy, fruity surprises.

A bubbly and romantic drink that's great for celebrating love on Valentine's Day or any other day.

Ingredients: 1 oz raspberry liqueur. 1 sugar cube. 3 dashes Angostura bitters. Champagne, chilled. Fresh raspberries, for garnish.

Instructions: Place a sugar cube at the bottom of a champagne flute. Add 3 dashes of Angostura bitters over the sugar cube. Pour 1 oz of raspberry liqueur into the flute. Top off with chilled Champagne. Garnish with fresh raspberries.

Prep Time: 5 minutes

Cook Time: 0 minutes

These paleo date balls are a sweet and filling snack that are ideal for an afternoon pick-me-up or a post-workout snack. They are irresistible due to the combination of almonds, cinnamon, and chocolate.

Instructions: Blend the dates in a food processor until they form a smooth paste. Pulse in the almonds and cinnamon until the mixture resembles coarse meal. Make small balls out of the mixture, about the size of a ping pong ball. In a microwave-safe bowl, melt the dark chocolate chips, stirring every 15 seconds, until smooth. Dip the date balls into the melted chocolate and place them on a baking sheet lined with parchment paper to cool and harden.

This gluten-free Mexican quinoa bowl with sous vide pork shoulder is packed with protein, fiber, and flavor. It's a wholesome and satisfying meal that's perfect for a busy weeknight dinner or meal prep. The combination of tender pork, fluffy quinoa, and vibrant vegetables makes for a delicious and nutritious dish.

Ingredients: 1 lb pork shoulder, sous vide cooked and shredded. 1 cup quinoa, rinsed. 2 cups chicken or vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 red bell pepper, diced. 1 avocado, sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 lime, cut into wedges. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste.

Instructions: Bring the broth to a boil in a medium-sized saucepan. Turn down the heat, cover, and let the quinoa simmer for about 15 minutes, or until it soaks up all the liquid. Use a fork to fluff it up, then set it aside. Warm up the olive oil in a big pan over medium-low heat. Dice the bell pepper and saut for two to three minutes, until the pepper starts to get a little soft. After you add the corn kernels, cook for two more minutes. Add the cumin, chili powder, salt, and pepper, along with the black beans. Add two to three more minutes of cooking time until everything is hot. To put the bowls together, add cooked quinoa to each serving bowl. Put the black bean and corn mix on top, then the sous vide pork shoulder shreds, avocado slices, cherry tomatoes, red onion, and fresh cilantro. Comes with lime wedges that can be used to clean the bowl before eating.

Prep Time: 20 minutes

Cook Time: 30 minutes

This vegan spring pasta dish is perfect for the season because it is light and cool. It tastes great and is good for you because it's full of fresh vegetables and herbs. The lemon gives it a sour kick, and the nutritional yeast makes it taste like cheese without any dairy. It's quick and easy to make, so it's great for busy weeknights or dinners outside.

Ingredients: 200g whole wheat spaghetti. 1 cup cherry tomatoes, halved. 1 cup asparagus, chopped. 1 cup baby spinach. 1/4 cup fresh basil leaves, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. Juice of 1 lemon. Salt and pepper to taste. 2 tablespoons nutritional yeast optional, for added flavor.

Instructions: Follow the directions on the package to cook the spaghetti 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. Add the minced garlic and cook for one to two minutes, until the garlic smells good. Put asparagus and cherry tomatoes in the pan. They will start to get soft after 3 to 4 minutes of cooking. To the pan with the cooked spaghetti, add the baby spinach and chopped basil leaves. Mix it all together until the spinach starts to wilt a little. Add lemon juice to the vegetables and pasta. Add pepper and salt to taste. If you want to add more flavor, sprinkle nutritional yeast on top of the pasta. Take it off the heat and serve it hot. Have fun with your colorful and tasty vegan spring pasta!

Prep Time: 15 minutes

Cook Time: 15 minutes

This cheesy potato flatbread is an easy-to-make comfort food that can be customized with your favorite toppings.

If you want a tasty side dish or snack that is also easy to make, try roasting sweet potatoes. Adding olive oil, garlic powder, and paprika to potatoes brings out their natural sweetness, making a dish that is both tasty and filling.

Ingredients: 4 medium sweet potatoes, peeled and cut into cubes. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss sweet potato cubes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through. Once done, remove from the oven and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

This is a tasty and healthy cauliflower rice salad with roasted chickpeas for crunch and fresh vegetables for color. This salad is full of flavor and can be eaten as a main dish or as a side dish.

Ingredients: 1 head cauliflower, grated into rice-like texture. 1 can 15 oz chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 1/2 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. Juice of 1 lemon. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Put the chickpeas, cumin, paprika, salt, and pepper in a bowl. Add 2 tablespoons of olive oil and mix well. Make sure the chickpeas are well covered by the sauce. Place the chickpeas that have been seasoned on a baking sheet. Roast them in a hot oven for 25 to 30 minutes, or until they are golden brown and crispy. Take them out of the oven and let them cool down. Put the cauliflower rice, cherry tomatoes, cucumber, red onion, and fresh parsley in a large bowl. In a different small bowl, mix the olive oil, balsamic vinegar, and lemon juice with a whisk. Add pepper and salt to taste. The dressing should be poured over the cauliflower rice and veggie mix. Toss everything together until it's well covered. The roasted chickpeas and crumbled feta cheese should be put on top of the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Crispy gluten-free vegan crackers. Perfect for dipping or munching on their own.

Warm up this winter with a bowl of Hot and Sour Dumpling Soup. Packed with flavor from bamboo shoots, garlic, and more, this recipe will be your new go-to comfort food.