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Grilled Margherita Pizza is a classic and simple pizza recipe that gains an irresistible smoky flavor from the grill. This delicious pizza features a crispy crust topped with homemade tomato sauce, melted mozzarella cheese, and fresh basil leaves. It's perfect for a summer cookout or anytime you crave a delightful grilled pizza.

Ingredients: 1 pizza dough ball. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. Fresh basil leaves. 2 tablespoons olive oil. Salt and pepper to taste. Optional toppings: sliced tomatoes, sliced black olives.

Instructions: Warm up the grill to about 450F 230C of medium-high heat. If you want, you can roll out the pizza dough into a circle or a rectangle on a floured surface. Put the dough on the grill grates with the oil side down. Place the food on the grill and cover it. Cook for two to three minutes, or until the bottom has grill marks and is lightly browned. Spread olive oil on top of the dough and use a spatula to turn it over. Spread pizza sauce quickly over the side of the dough that was grilled, leaving a small edge for the crust. Spread the shredded mozzarella cheese out evenly on top of the sauce, and you can add any toppings you like. Place the lid back on top of the grill and cook for three to five more minutes, or until the cheese melts and the crust turns golden brown. Carefully move the grilled pizza to a cutting board by taking it off the grill with a spatula. Tear up some fresh basil leaves and put them all over the hot pizza. Add pepper and salt to taste. Cut the grilled Margherita pizza into pieces and serve right away.

Prep Time: 15 minutes

Cook Time: 8 minutes

This vegan pistachio pineapple cake tastes great with both sweet and salty tropical flavors. It's moist and fluffy, and you can eat it for any reason.

Ingredients: 2 cups all-purpose flour. 1 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsweetened applesauce. 1/3 cup vegetable oil. 1 cup canned crushed pineapple, drained. 1/2 cup chopped pistachios. 1 tsp vanilla extract. 1 tbsp apple cider vinegar. 1/2 cup plant-based milk e.g., almond milk.

Instructions: Warm the oven up to 175F 350C. Butter and flour a cake pan. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix the dry ingredients together with the apple sauce, vegetable oil, chopped pineapple, pistachios, vanilla extract, apple cider vinegar, and plant-based milk. Mix everything together well. Pour the batter into the cake pan that has been ready. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool all the way down before you serve it.

Prep Time: 15 minutes

Cook Time: 35 minutes

With this delicious pasta dish, mint and peas work together to make a bright and flavorful sauce that goes perfectly with the tagliatelle. Putting this new spin on classic pasta recipes is fun.

Ingredients: 300g tagliatelle pasta. 200g fresh or frozen peas. 1 bunch fresh mint leaves. 2 cloves garlic, minced. 1 shallot, finely chopped. 50g Parmesan cheese, grated. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water. In a large saucepan, heat olive oil over medium heat. Add minced garlic and chopped shallot, saut until fragrant and translucent. Add the peas to the pan and cook for about 5 minutes until they are heated through. Remove the pan from heat and let it cool slightly. Then transfer the pea mixture to a blender or food processor. Add fresh mint leaves and Parmesan cheese. Blend until smooth, adding a splash of pasta water if needed to reach desired consistency. Return the pea and mint sauce to the saucepan. Season with salt and pepper to taste. Cook over low heat for a few minutes until warmed through. Add the cooked tagliatelle to the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add more pasta water until desired consistency is reached. Serve the tagliatelle with mint and pea sauce hot, garnished with additional grated Parmesan cheese and fresh mint leaves if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a rich and creamy Alfredo pasta dish that's great for holiday parties. Impress your guests with this hearty and tasty dish that will make them want more.

Ingredients: 12 oz fettuccine pasta. 1/2 cup unsalted butter. 2 cups heavy cream. 2 cups grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Put the butter in a big pan and melt it over medium-low heat. Add the heavy cream and stir it in a few times to make it simmer. Grated Parmesan cheese should be added to the pan and stirred in all the time until the cheese melts and the sauce is smooth. Add salt and pepper to taste to the sauce. When you add the cooked fettuccine to the pan, toss it around so that the Alfredo sauce covers it all. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

These gluten-free strawberry pavlovas with balsamic are a delightful dessert option that's perfect for a special occasion or any time you crave a sweet treat. The crispy meringue nests are filled with fresh strawberries, a hint of balsamic reduction, and creamy whipped topping.

Ingredients: 4 large egg whites, at room temperature. 1 cup granulated sugar. 1 teaspoon white vinegar. 1 teaspoon cornstarch. 1 teaspoon pure vanilla extract. 1 cup fresh strawberries, sliced. 2 tablespoons balsamic reduction. Whipped cream or dairy-free alternative for serving. Fresh mint leaves for garnish.

Instructions: Warm your oven up to 300F 150C and put parchment paper on a baking sheet. Beat the egg whites in a clean, dry bowl until they get stiff peaks. Slowly add the granulated sugar while beating the egg whites. Keep doing this until the egg whites get glossy and the sugar is fully mixed in. Add the white vinegar, cornstarch, and vanilla extract slowly and mix them in well. Place 4 separate pavlova nests out of the meringue mixture on the baking sheet that has been prepared. Make a hole in the middle of each nest to hold the toppings. Take the pavlovas out of the oven and heat it up. Bake them for about an hour, or until the outside is golden and the inside is soft. After taking them out of the oven, let them cool down all the way. Take the pavlovas out of the oven and put them on serving plates once they are cool. Place strawberry slices on top of each pavlova, drizzle with balsamic reduction, and add a dollop of whipped cream or a dairy-free alternative. Add fresh mint leaves as a garnish and serve right away.

Prep Time: 20 minutes

Cook Time: 60 minutes

This Beef Steak Sushi is a unique take on traditional sushi. It has tender beef steak slices with a homemade teriyaki sauce on top. When you wrap savory beef, creamy avocado, and crisp cucumber in sushi rice, you get a great mix of tastes and textures.

Ingredients: 200g sushi rice. 300g beef steak, thinly sliced. 1/4 cup soy sauce. 2 tbsp mirin. 2 tbsp sake. 2 tbsp brown sugar. 1 tbsp grated ginger. 4 nori sheets. 1 avocado, thinly sliced. 1 cucumber, thinly sliced. Sesame seeds, for garnish. Sushi vinegar. Salt and pepper, to taste.

Instructions: Follow the directions on the package to cook the sushi rice. Add sushi vinegar and let it cool after it's done cooking. Put sake, soy sauce, mirin, brown sugar, and grated ginger in a bowl and mix them together. This will make the teriyaki sauce. Add salt and pepper to the beef steak slices. When the pan is hot, add the beef slices and cook for one to two minutes on each side, until they are browned. Take it off the heat. Cover nori sheets with sushi rice, leaving a little space around the edges. On top of the rice, put slices of beef, avocado, and cucumber. Pour your own teriyaki sauce over the vegetables and beef. Use a bamboo mat to roll the sushi up tight. Cut the sushi rolls into small pieces that you can easily eat. Add sesame seeds as a garnish. If you want, you can serve it with extra teriyaki sauce to dip it in.

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy the comforting flavors of Panera's Chicken and Wild Rice Soup with this simple recipe for the slow cooker. Great for a cozy night in or when you want soup from a restaurant at home.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup wild rice blend. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 4 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. 1 cup heavy cream. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: Chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, and bay leaf should all be put in a slow cooker. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook until the chicken is fully cooked and the rice is soft. Add the heavy cream and season with pepper and salt. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Add to the soup. Keep cooking on high for another 15 to 30 minutes, or until the soup gets thicker. Take the bay leaf off before you serve. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

A tasty and filling way to start the day is with this Low Carb Breakfast Pizza. It's great for people on the THM Trim Healthy Mama plan because it's gluten-free and keto-friendly. Everyone will love this breakfast, which is full of eggs, cheese, and tasty toppings.

Ingredients: 4 large eggs. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup almond flour. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon dried oregano. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 4 slices cooked bacon, chopped. 2 ounces cooked breakfast sausage, crumbled. 1/4 cup chopped bell peppers. 1/4 cup chopped red onion. 1/4 cup sliced mushrooms. 1/4 cup cherry tomatoes, halved. 2 tablespoons chopped fresh parsley.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cheeses like mozzarella, Parmesan, almond flour, garlic powder, onion powder, dried oregano, salt, and black pepper should all be mixed together in a bowl with a whisk. Peel off the paper from a baking sheet and spread the egg mixture out in a circle to make a crust. The crust should be baked in a hot oven for 15 to 20 minutes, or until it is set and a light golden brown color. Put cracked sausage, chopped bacon, bell peppers, red onion, mushrooms, and cherry tomatoes on top of the crust after taking it out of the oven. Put the pizza back in the oven and bake for another 5 to 7 minutes, until the toppings are warm all the way through. Before you serve the pizza, sprinkle it with chopped parsley. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These pancakes are the ultimate breakfast treat, loaded with chocolate chips for that extra sweetness. They are so good that they might just rival your mom's classic pancake recipe!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup whole milk. 1 large egg. 2 tablespoons unsalted butter, melted. 1/2 cup chocolate chips. Butter or oil for cooking.

Instructions: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, whole milk, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are some lumps. Stir in the melted unsalted butter and chocolate chips into the batter. Preheat a griddle or a non-stick skillet over medium heat. Grease it with a small amount of butter or oil. Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown and cooked through. Remove the pancakes from the griddle and keep them warm. Repeat the process with the remaining batter, adding more butter or oil to the griddle as needed. Serve the pancakes hot with your favorite toppings, such as maple syrup, whipped cream, or additional chocolate chips. Enjoy your delicious Better Than Mom's Chocolate Chip Pancakes!

Prep Time: 10 minutes

Cook Time: 20 minutes

Een eenvoudig recept om heerlijke broodjes met ei, ham en kaas te maken in de Airfryer. Een snel ontbijt of lunchidee!

Ingredients: 2 eieren. 2 broodjes. 2 plakjes ham. 2 plakjes kaas. Boter of olie voor invetten. Zout en peper naar smaak. Verse kruiden bijvoorbeeld peterselie voor garnering.

Instructions: Verwarm de Airfryer voor op 160 graden Celsius. Vet de bakvormen van de Airfryer lichtjes in met boter of olie. Snijd een cirkelvormig stukje uit het bovenste gedeelte van elk broodje om een holte te creren voor het ei. Leg een plakje ham in elke holte van de broodjes, gevolgd door een plakje kaas. Breek voorzichtig een ei bovenop de kaas in elk broodje. Breng de broodjes op smaak met zout en peper naar wens. Plaats de broodjes in de voorverwarmde Airfryer en bak ze gedurende 8-10 minuten, afhankelijk van hoe je van je eieren houdt zacht, medium of hard gekookt. Haal de broodjes uit de Airfryer als de eieren naar wens zijn gekookt en het brood knapperig is geworden. Garneer de broodjes met verse kruiden, zoals peterselie. Serveer direct en geniet van je heerlijke Broodje Ei uit de Airfryer!

Prep Time: 5 minutes

Cook Time: 10 minutes

This vegan apple cinnamon overnight quinoa is a tasty and healthy way to start the day. Quinoa, apples, and warm spices make a dish that is perfect for cold mornings because it makes you feel good. It's also flexible, so you can add your favorite toppings to make it your own.

Ingredients: 1 cup quinoa. 2 cups almond milk. 2 medium apples, diced. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 cup chopped nuts optional. 1/4 cup raisins or dried cranberries optional.

Instructions: Run cold water over the quinoa several times to clean it. Put quinoa, almond milk, apple slices, maple syrup, cinnamon, and nutmeg in a bowl or other container. Mix things together well. Put the bowl or container in the fridge overnight or for at least 8 hours with the lid on. In the morning, give it a good stir. You can add more almond milk to get the consistency you want if it's too thick. You can eat it cold or warm it up in the microwave or on the stove. Before serving, you can add chopped nuts, raisins, or dried cranberries on top if you want to.

Prep Time: 10 minutes

Cook Time: 0 minutes

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Ingredients: 4 chicken tenderloins. Salt and pepper to taste. 1 tablespoon olive oil. 1/2 cup sliced pepperoncini peppers. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 tablespoon chopped fresh parsley.

Instructions: Season chicken tenderloins with salt and pepper. In a skillet, heat olive oil over medium heat. Add chicken tenderloins and cook until browned on both sides, about 3-4 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add sliced pepperoncini peppers and minced garlic. Cook for 1-2 minutes until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring broth to a simmer, then reduce heat to low. Return chicken to the skillet, cover, and simmer for 10-12 minutes, or until chicken is cooked through. Stir in heavy cream and Parmesan cheese, simmering until sauce thickens slightly, about 2-3 minutes. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

These vegan lemon blackberry cupcakes don't have any gluten and are full of bright flavors. When lemon zest is mixed with juicy blackberries, you get a delicious treat that's great for any event.

Ingredients: 1 1/2 cups gluten-free flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/3 cup coconut oil, melted. 1 cup non-dairy milk. 1/4 cup lemon juice. 2 tsp lemon zest. 1 tsp vanilla extract. 1 cup fresh blackberries.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large mixing bowl, combine gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together melted coconut oil, non-dairy milk, lemon juice, lemon zest, and vanilla extract. Pour wet ingredients into the dry ingredients and mix until just combined. Gently fold in blackberries. Divide batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

With its bright flavors of fresh corn, cherry tomatoes, and cilantro, this Farmer's Market Corn Salad is a great summer salad. The creamy and salty feta cheese stands out, and the tangy lime dressing ties everything together. This recipe is quick and easy, and it's great for picnics, barbecues, or just as a cool side dish whenever you want to taste summer.

Ingredients: 2 cups fresh corn kernels. 1 cup cherry tomatoes, halved. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Put the fresh corn kernels, cherry tomatoes, diced red onion, and chopped fresh cilantro in a large bowl. Take a small bowl and mix the olive oil and lime juice with a whisk. This will make the dressing. Place the salad ingredients in a bowl. Add the dressing and toss to coat everything. Add the crumbled feta cheese on top of the salad. Add pepper and salt to taste. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Harvest Market Corn Salad is best when served cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Thanks to the honey and sriracha sauce, this grilled chicken pizza tastes great with both sweet and spicy tastes. It's the perfect mix of juicy grilled chicken, melty mozzarella cheese, and fresh toppings, so everyone will love it at any pizza night or barbecue.

Ingredients: 1 pizza dough. 1/2 cup honey. 2 tablespoons sriracha sauce. 1 cup grilled chicken, diced. 1 cup mozzarella cheese, shredded. 1/2 cup red onion, thinly sliced. 1/4 cup cilantro leaves. Salt and pepper to taste. Olive oil for brushing.

Instructions: Warm up the grill over medium-high heat. To make the sweet-heat sauce, mix honey and sriracha sauce together in a small bowl. Put away. On a floured surface, roll out the pizza dough to the thickness you want. Spread olive oil on one side of the pizza dough and place it on a hot grill, oil side down. Put the lid back on the grill and cook for two to three minutes, or until grill marks show up on the crust. Put more olive oil on top of the crust, flip it over, and grill for another two to three minutes, until it's just barely browned. Place the crust on a baking sheet or pizza stone with the grilled side facing up after taking it off the grill. Cover the grilled side of the crust with the sweet-heat sauce. Spread the grilled chicken dices, mozzarella cheese, and red onion slices out evenly on top of the sauce. Close the lid and put the pizza back on the grill. Cook for another 5 to 7 minutes, or until the cheese melts and the crust gets crispy. After taking the pizza off the grill, add cilantro leaves, salt and pepper to taste, and then cut it into pieces. Enjoy your Sweet-Heat Grilled Chicken Pizza while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Roasted cauliflower topped with a rich vegan sweet potato sauce is a tasty Paleo recipe. This dish is full of flavor and comforting goodness, in addition to being healthful and nourishing.

Ingredients: 1 medium head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 1 large sweet potato, peeled and diced. 1/2 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper optional. Fresh parsley, for garnish.

Instructions: Set the oven's temperature to 400F, or 200C. Toss the cauliflower florets in a big bowl with the olive oil, salt, and pepper until well coated. Arrange the cauliflower in a single layer on a baking sheet, then roast it in the preheated oven for 25 to 30 minutes, turning it halfway through, until it turns golden brown and becomes tender. Steam the chopped sweet potato for ten to fifteen minutes, or until it is fork-tender, while the cauliflower roasts. After steaming, transfer the sweet potato to a food processor or blender. Incorporate the almond milk, nutritional yeast, smoked paprika, onion and garlic powders, and cayenne pepper, if desired. To get the right consistency, add extra almond milk if necessary and blend until smooth and creamy. After roasting, move the cauliflower to a platter and pour the vegan sweet potato cream sauce over it. Before serving, garnish with fresh parsley. Savor your Roasted Cauliflower with Vegan Sweet Potato Cream Saucea Paleo-friendly dish!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the rich flavors of Tuscan cuisine with this simple yet elegant pairing of Etichetta Tenuta del Buonamico Toscana IGT wine, aged pecorino cheese, and prosciutto di Parma. The wine's notes of ripe fruits and spices complement the savory and salty flavors of the cheese and prosciutto, creating a delightful culinary experience reminiscent of the Tuscan countryside.

Ingredients: 1 bottle of Etichetta Tenuta del Buonamico Toscana IGT wine. 200g aged pecorino cheese. 150g prosciutto di Parma. 1 baguette.

Instructions: Let the Etichetta Tenuta del Buonamico Toscana IGT wine breathe for ten to fifteen minutes after you open the bottle. Cut the baguette into thin slices and toast them just a bit. Break up the pecorino cheese into cubes that are easy to eat. Pile up the pecorino cheese, toasted baguette slices, and prosciutto di Parma on a platter. Put the wine in glasses and serve it with the platter.

Prep Time: 10 minutes

Cook Time: 0 minutes