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A tasty salad with grilled potatoes, crunchy vegetables, and a Dijon dressing that is thick and smooth.

Ingredients: 4 medium-sized potatoes. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup red onion, finely chopped. 1/2 cup celery, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons red wine vinegar. 1 teaspoon honey. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 cup crumbled feta cheese optional.

Instructions: Warm up the grill over medium-high heat. Make sure to wash and scrub the potatoes well. Cut them into slices that are 1 inch thick. Add the potato slices to a large bowl and season with salt and pepper. The potato slices should be grilled for four to five minutes on each side, or until they are soft and have grill marks. To cool down, take the potatoes off the grill and set them on a flat surface. Cut up the red onion, celery, and parsley and put them in a different bowl. Pour the dressing into a small bowl and mix the Dijon mustard, honey, paprika, garlic powder, and red wine vinegar with a whisk. Put the grilled potatoes in the bowl with the other vegetables, and then pour the dressing over them. Toss everything to cover it all. For extra flavor, you can sprinkle crumbled feta cheese on top if you want to. Put the potato salad in the fridge for at least 30 minutes before you serve it. If you want, add more parsley as a garnish before serving. Have fun with your tasty grilled potato salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Try these four delectable hummus variations to up your hummus game. There is a hummus flavor for everyone, whether you prefer spicy Sriracha, sun-dried tomato and basil, or roasted red pepper, spinach, and artichokes!

Ingredients: 2 cups canned chickpeas, drained and rinsed. 1/3 cup tahini. 2 cloves garlic, minced. 1/4 cup fresh lemon juice. 1/4 cup olive oil. 1 teaspoon ground cumin. Salt to taste. Water for consistency. For the variations:. - Roasted Red Pepper Hummus:. 1/2 cup roasted red peppers, chopped. - Spinach and Artichoke Hummus:. 1/2 cup frozen spinach, thawed and drained. 1/2 cup canned artichoke hearts, drained and chopped. - Sun-Dried Tomato and Basil Hummus:. 1/4 cup sun-dried tomatoes, soaked in hot water and chopped. 1/4 cup fresh basil leaves, chopped. - Spicy Sriracha Hummus:. 2 tablespoons Sriracha sauce.

Instructions: In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and a pinch of salt. Blend until smooth, adding water as needed to achieve your desired consistency. Divide the hummus into four portions for the variations. For Roasted Red Pepper Hummus, add chopped roasted red peppers to one portion and blend until smooth. For Spinach and Artichoke Hummus, add thawed spinach and chopped artichoke hearts to another portion and blend until well combined. For Sun-Dried Tomato and Basil Hummus, add chopped sun-dried tomatoes and fresh basil leaves to the third portion and blend until smooth. For Spicy Sriracha Hummus, mix Sriracha sauce into the remaining portion and adjust the spice level to your liking. Serve the four different hummus variations in separate bowls, garnish with your choice of herbs, olive oil, or additional toppings, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mandy's Recipe Box presents a refreshing and tropical Pina Colada Smoothie that's perfect for a quick breakfast or a mid-day snack. It's packed with the flavors of pineapple and coconut, and the Greek yogurt adds a creamy and protein-rich twist.

Ingredients: 1 cup frozen pineapple chunks. 1/2 cup coconut milk. 1/2 cup Greek yogurt. 2 tablespoons honey. 1/4 cup shredded coconut optional. 1/2 cup ice cubes.

Instructions: Place the frozen pineapple chunks, coconut milk, Greek yogurt, honey, and ice cubes in a blender. Blend until smooth and creamy, adding more coconut milk if needed to reach your desired consistency. If you want to add extra texture and flavor, stir in the shredded coconut. Pour the Pina Colada Smoothie into a glass, garnish with a pineapple slice or cherry if desired, and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

This Paleo Smoked Salmon Egg Bake is a delicious and healthy breakfast option that's packed with protein and flavor. The combination of smoked salmon, fresh vegetables, and aromatic dill makes it a delightful dish to start your day.

Ingredients: 6 large eggs. 1 cup canned coconut milk. 1/2 cup chopped fresh spinach. 4 oz smoked salmon, chopped. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 1/4 cup sliced black olives. 2 cloves garlic, minced. 1 tsp dried dill. Salt and pepper to taste. Coconut oil for greasing.

Instructions: Preheat your oven to 350F 175C and grease a baking dish with coconut oil. In a mixing bowl, whisk together the eggs and coconut milk until well combined. Add the chopped smoked salmon, diced red onion, diced red bell pepper, sliced black olives, minced garlic, and dried dill to the egg mixture. Mix everything together. Stir in the chopped fresh spinach and season with salt and pepper to taste. Pour the egg mixture into the greased baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set. Remove from the oven and let it cool for a few minutes before slicing into squares. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Sundried Tomato and Asparagus Pizza is a delightful combination of flavors, with the sweetness of sundried tomatoes and the freshness of blanched asparagus. It's perfect for pizza night at home!

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced sundried tomatoes. 1/2 cup asparagus spears, trimmed and blanched. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Set your oven to 475F 245C and put a baking sheet or pizza stone inside to heat up. On a lightly floured surface, roll out the pizza dough into the shape you want. Put the dough that has been rolled out on a piece of parchment paper. This will make it easier to move to the hot oven later. Put the tomato sauce on the pizza dough and spread it out evenly. Leave a little space around the edges for the crust. Add the chopped mozzarella cheese on top of the tomato sauce. Spread out the blanched asparagus spears and sliced sun-dried tomatoes on top of the cheese. Use a small bowl to mix the olive oil and minced garlic, and then pour it over the pizza. Add pepper and salt to taste. Carefully place the pizza on the pizza stone or baking sheet that has been heated in the oven on top of the parchment paper. When the crust is golden brown and the cheese is bubbly and a little browned, it's ready to be baked. Take the pizza out of the oven and let it cool for one minute. Then, add fresh basil leaves on top. Sundried Tomato and Asparagus Pizza is delicious! Just cut it up, serve it, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan Greek salad dressing is very simple, but it tastes great thanks to the garlic, oregano, Dijon mustard, and olive oil. It tastes great drizzled over salads and fresh vegetables.

Ingredients: 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, and Dijon mustard until well combined. Season with salt and pepper to taste. Serve immediately over your favorite Greek salad or store in an airtight container in the refrigerator for up to one week.

Prep Time: 5 minutes

Cook Time: 0 minutes

These Vegan Slow Cooker Breakfast Burritos are filling, tasty, and healthy enough to eat in the morning. They're easy to make and can be changed to suit your tastes. They're full of healthy things like potatoes, beans, and vegetables.

Ingredients: 1 cup diced potatoes. 1 cup diced bell peppers. 1 cup diced onions. 1 cup black beans, drained and rinsed. 1 cup salsa. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 large flour tortillas. 1 cup vegan cheese, shredded. 1 avocado, sliced. Fresh cilantro, for garnish.

Instructions: Diced potatoes, bell peppers, onions, black beans, salsa, cumin, chili powder, salt, and pepper should all be put in a slow cooker. Leave the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes are soft. Warm the oven up to 175F 350C. On each tortilla, put a large scoop of the cooked mixture. Top with vegan cheese and avocado slices. To make burritos, roll up the tortillas and tuck in the ends. Lay the burritos on a baking sheet seam side down. Bake the tortillas for 10 to 15 minutes, or until they are crispy and lightly browned. Add fresh cilantro on top and serve hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Detox Dragonfruit Chia Cup Smoothie is not only delicious but also packed with antioxidants and nutrients. Dragonfruit provides a burst of tropical flavor, while chia seeds add a dose of fiber and omega-3 fatty acids. Coconut water and almond milk make it creamy, and spirulina powder adds extra nutrition. It's a perfect choice for a refreshing and healthy detox drink.

Ingredients: 1 dragonfruit, peeled and diced. 1/4 cup chia seeds. 1 cup coconut water. 1/2 cup almond milk. 1 tablespoon honey optional. 1/2 teaspoon spirulina powder optional. Ice cubes.

Instructions: Dice the dragonfruit and put it in a blender with chia seeds, coconut water, and almond milk. If you want more sweetness and nutrition, you can add honey and spirulina powder. Mix until it's creamy and smooth. When you add the ice cubes, blend the smoothie again until it is cold and foamy. Put the smoothie into glasses or cups. The chia seeds will thicken the smoothie if you let it sit for 10 minutes. Before you serve your Detox Dragonfruit Chia Cup Smoothie, give it a good stir.

Prep Time: 10 minutes

Cook Time: 0 minutes

With every bite, this Ultimate Summer Burger makes you feel like you're in the middle of summer. This burger is a must-have for summer cookouts because it has sweet and sour grilled beef patties, melty cheddar cheese, crisp lettuce, and a special sauce.

Ingredients: 1.5 lbs ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 1/2 cup sliced red onions. 1/2 cup lettuce leaves. 1/4 cup mayonnaise. 2 tbsp ketchup. 1 tbsp mustard. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Make burger patties out of the four equal parts of ground beef. Add pepper and salt. For medium-rare, or any level of doneness you like, grill burgers for four to five minutes on each side. In the last minute of cooking, put a slice of cheddar cheese on top of each patty and cover the grill. This will melt the cheese. Place the hamburger buns on the grill and toast them for about one minute, until they get a little brown. Use a small bowl to mix the mustard, mayonnaise, and ketchup. This will make the burger sauce. Put the burgers together: Put lettuce leaves on the bottom half of each bun. Then put a burger patty on top of them. Top them with red onions, melted cheese, and a lot of burger sauce. Place the other half of the bun on top and use a toothpick to hold it in place if necessary. This is the Ultimate Summer Burger! Serve it hot and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

A mix of tastes with soft, caramelized pork, sweet and spicy roasted acorn squash, and hearty ramen noodles in a tasty broth.

Ingredients: 1 lb pork shoulder, sliced. 2 tbsp soy sauce. 2 tbsp brown sugar. 2 cloves garlic, minced. 1 tbsp ginger, grated. 1/2 cup chicken broth. 2 tbsp vegetable oil. 2 acorn squash, halved and seeds removed. 2 tbsp curry powder. 4 packs ramen noodles. 4 cups water. Salt and pepper to taste. Green onions, thinly sliced, for garnish. Sesame seeds, for garnish.

Instructions: Put soy sauce, brown sugar, ginger, garlic, and chicken broth in a bowl and mix them together. Put the pork slices in a slow cooker and cover them with the sauce mix. Set the stove to low and leave it there for 6 to 8 hours. Get the oven ready by heating it up to 400F 200C. Put vegetable oil on the inside of each half of an acorn squash and then sprinkle curry powder, salt, and pepper on top. Put on a baking sheet and roast for 30 to 40 minutes, or until soft and browned. Bring water to a boil in a big pot. Follow the directions on the package to cook the ramen noodles. Remove the water and set it aside. As a way to serve, put cooked noodles into bowls. Put slices of caramelized pork and roasted acorn squash on top. Pour some of the slow cooker's broth over the noodles. Add green onions and sesame seeds that have been sliced on top. Have fun hot!

Prep Time: 20 minutes

Cook Time: 360 minutes

This vibrant salad combines the sweetness of ripe figs with the peppery bite of fresh rocket leaves, complemented by the nutty crunch of walnuts. The ouzo dressing adds a unique twist with its anise flavor, making this salad a delightful blend of tastes and textures.

Ingredients: 4 cups fresh rocket leaves. 6 ripe figs, sliced. 1/4 cup walnuts, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons ouzo. 1 tablespoon maple syrup. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a small bowl, whisk together olive oil, ouzo, maple syrup, and balsamic vinegar to make the dressing. Season the dressing with salt and pepper to taste. In a large mixing bowl, combine rocket leaves, sliced figs, and chopped walnuts. Drizzle the dressing over the salad and toss gently until everything is well coated. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This vegan and gluten-free strawberry banana bread is moist and tastes great. Great for a fruity and sweet treat!

Ingredients: 2 ripe bananas, mashed. 1 cup gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup fresh strawberries, diced. 1/4 cup chopped walnuts optional. 1 tbsp ground flaxseed mixed with 3 tbsp water as egg replacement.

Instructions: Warm up the oven to 350 F 175C and either grease or line a loaf pan with parchment paper. Mix the flaxseeds together in a small bowl, then set it aside for five minutes to gel. Put mashed bananas, almond milk, melted coconut oil, vanilla extract, and the flaxseed mixture in a large bowl. All-purpose gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt should all be mixed together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. Add the chopped walnuts and diced strawberries if using slowly. Spread out the batter in the loaf pan that has been prepared. After the oven is hot, bake it for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. The strawberry banana bread should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut your vegan gluten-free strawberry banana bread into slices and enjoy it once it's cool.

Prep Time: 15 minutes

Cook Time: 50-60

This recipe makes a tasty and filling vegan dish with crispy tofu covered in hemp seeds, creamy celeriac puree, and zesty gremolata. Hemp seeds add a crunchy, nutty flavor to the tofu, and celeriac puree makes the base smooth. With its citrusy and herbaceous tastes, gremolata gives food a burst of freshness.

Ingredients: 300g firm tofu, pressed and cut into slices. 1/2 cup hemp seeds. 1/4 cup breadcrumbs use gluten-free if needed. Salt and pepper to taste. 1 celeriac, peeled and diced. 2 cloves garlic, minced. 1/2 cup vegetable broth. 1 tablespoon olive oil. 1/4 cup chopped fresh parsley. Zest of 1 lemon. 1 tablespoon lemon juice. 2 tablespoons chopped walnuts. 1 tablespoon nutritional yeast. 2 tablespoons chopped fresh basil. 1 tablespoon chopped fresh chives.

Instructions: Preheat the oven to 200C 400F. In a shallow bowl, mix hemp seeds, breadcrumbs, salt, and pepper. Coat each tofu slice in the hemp seed mixture, pressing gently to adhere. Place the coated tofu slices on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden and crispy. Meanwhile, in a pot, heat olive oil over medium heat. Add minced garlic and diced celeriac. Saut for 5 minutes. Add vegetable broth to the pot, cover, and simmer for 15 minutes, or until the celeriac is tender. Using a blender or immersion blender, puree the cooked celeriac mixture until smooth. Season with salt and pepper to taste. In a small bowl, combine chopped parsley, lemon zest, lemon juice, chopped walnuts, nutritional yeast, fresh basil, and chives to make the gremolata. Serve the hemp-crusted tofu with celeriac puree, topped with gremolata.

Prep Time: 20 minutes

Cook Time: 30 minutes

This hearty and flavorful dish combines the earthiness of black-eyed peas with the sweetness of maple syrup and the nuttiness of walnuts. Collard greens add a nutritious and vibrant touch to this gluten-free recipe.

Ingredients: 1 cup dried black-eyed peas, soaked overnight and drained. 4 cups water. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bunch collard greens, stems removed and leaves thinly sliced. 1/4 cup maple syrup. 1/4 cup chopped walnuts. Salt and pepper to taste.

Instructions: In a pot, combine soaked black-eyed peas and water. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until peas are tender. In a separate skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until translucent. Add sliced collard greens to the skillet and cook until wilted, about 5-7 minutes. Stir in cooked black-eyed peas, maple syrup, and chopped walnuts. Cook for an additional 5 minutes, allowing flavors to meld together. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

This recipe is quick, easy, and full of flavor. It's a healthier take on the classic sesame chicken dish. This meal is great for busy weeknights because it has tender chicken and crisp broccoli covered in a tasty sesame sauce.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/4 cup low-sodium soy sauce. 2 tbsp honey. 1 tbsp sesame oil. 1 tbsp rice vinegar. 2 cloves garlic, minced. 1 tsp cornstarch. 2 cups broccoli florets. 2 tsp sesame seeds. 2 green onions, thinly sliced.

Instructions: In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, and cornstarch. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside. In the same skillet, add broccoli and 1/4 cup water. Cover and cook until broccoli is tender, about 4-5 minutes. Return chicken to the skillet, pour the sauce over the chicken and broccoli, and stir until everything is coated and heated through. Serve over cooked rice, sprinkle with sesame seeds and sliced green onions. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Buffalo-Blue Curly Cheese Fry and Crispy Black Bean Burgers are a tasty take on a classic burger. They are full of flavor and texture. You can get the crispy black bean patties with curly fries, spicy buffalo-blue sauce, and other toppings if you want.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1/2 cup panko breadcrumbs. 1/4 cup finely chopped red onion. 1/4 cup finely chopped bell pepper. 1 teaspoon garlic powder. 1/2 teaspoon cumin. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup hot sauce. 1/4 cup crumbled blue cheese. 1 cup curly fries, cooked according to package instructions. 4 burger buns. Lettuce, tomato, and additional blue cheese for topping optional.

Instructions: Mash the black beans in a big bowl until they are mostly smooth. To the bowl, add the red onion, bell pepper, garlic powder, cumin, salt, and black pepper. Mix everything together well. Make burger patties out of the four equal parts of the mixture. Set a skillet that doesn't stick on medium heat. The patties should be cooked for four to five minutes on each side, or until they are golden brown and crispy. Put blue cheese crumbles and hot sauce in a small bowl. This will make the buffalo-blue sauce. To make the burgers, put a cooked patty on each bun and then add curly fries, buffalo-blue sauce, and, if you want, lettuce, tomato, and more blue cheese. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the irresistibly delicious flavor of these oven-baked BBQ ribs. The dry rub and slow cooking process ensure tender, flavorful meat, while the final touch of barbecue sauce adds a caramelized perfection that will make you question why these ribs aren't actually illegal.

Ingredients: 3 lbs baby back ribs. 1 cup brown sugar. 1/4 cup paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup barbecue sauce.

Instructions: Warm the oven up to 275F 135C. Take off the membrane from the back of the ribs so that the flavor can soak in better. Mix chili powder, garlic powder, onion powder, cayenne pepper, brown sugar, black pepper, and salt in a bowl to make a dry rub. Cover both sides of the ribs with a lot of the dry rub. Iron foil over a baking sheet and place the ribs on it, meaty side up. Put another piece of foil over the ribs and seal the edges to make a packet. The ribs should be baked in a hot oven for two and a half to three hours, or until they are soft and cooked all the way through. After taking the ribs out of the oven, raise the temperature to 375F 190C. BBQ sauce should be spread on both sides of the ribs. Cover the ribs and put them back in the oven. Bake for another 15 to 20 minutes to let the sauce caramelize. After the ribs are done, let them rest for a few minutes before cutting them up and serving them.

Prep Time: 20 minutes

Cook Time: 180 minutes