Josh Simmons

This hearty vegan soup is packed with wholesome ingredients like barley, lentils, and mushrooms, making it both nutritious and comforting. Perfect for a cozy meal on a chilly day, and the crockpot does all the work for you!

Ingredients: 1 cup barley. 1 cup green lentils. 8 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 4 cups mushrooms, sliced. 2 carrots, diced. 2 celery stalks, diced. 1 teaspoon thyme. 1 teaspoon rosemary. Salt and pepper, to taste. 2 bay leaves.

Instructions: Rinse the barley and lentils under cold water and drain. In a crockpot, combine barley, lentils, vegetable broth, onion, garlic, mushrooms, carrots, celery, thyme, rosemary, salt, pepper, and bay leaves. Cover and cook on low for 6-8 hours or until barley and lentils are tender. Taste and adjust seasoning if needed before serving.

For a Fourth of July cookout, these vegan grilled BBQ tofu skewers are great. They are tasty, easy to make, and will definitely wow your guests.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1/2 cup BBQ sauce. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 1 zucchini, sliced into rounds. Salt and pepper, to taste. Wooden skewers, soaked in water.

Instructions: Preheat grill to medium-high heat. Thread tofu, bell peppers, onion, and zucchini onto skewers. Brush skewers with BBQ sauce, coating all sides. Season with salt and pepper. Grill skewers for 10-15 minutes, turning occasionally, until vegetables are tender and tofu is lightly charred. Serve hot, and enjoy!

This Beer Caramelized Onions Burger is a flavor-packed delight. The sweet and savory beer caramelized onions elevate the classic burger to a whole new level. It's perfect for burger enthusiasts who enjoy a touch of gourmet in their burger experience.

Ingredients: 2 large onions, thinly sliced. 2 tablespoons butter. 1/2 cup beer your choice of variety. 1 tablespoon brown sugar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 1/2 pounds ground beef. 4 burger buns. 4 slices of cheddar cheese. Lettuce, tomato, and pickles for garnish. Mayonnaise and mustard for condiments.

Instructions: Put the butter in a big pan and melt it over medium-low heat. When you add the thinly sliced onions, cook them, stirring every now and then, for about 15 to 20 minutes, or until they are soft and golden brown. Add the salt, black pepper, and brown sugar and mix well. Add the beer and keep cooking the onions for another 10 minutes or until the liquid is gone and the onions are caramelized. Take it off the heat and set it aside. Turn the onions into a caramel color while you make 4 burger patties out of the ground beef. Add salt and pepper to taste. Set your grill or griddle on the stove to medium-high heat. For medium-rare, grill the burger patties for about 4 to 5 minutes on each side. You can cook them longer if you like them more done. Put a slice of cheddar cheese on top of each patty in the last minute of cooking and cover to melt. On the grill, toast the burger buns until they get a little brown. Spread mayonnaise and mustard on the toasted buns to make the burgers. On the bottom bun, put a lettuce leaf. Then, put the burger patty with melted cheese on top of that. Put some of the beer-caramelized onions, a tomato slice, and a few pickles on top of each patty. The Beer Caramelized Onions Burger is now ready to eat. Just put the top bun on top of the toppings to finish.

These flourless peanut butter blueberry muffins are a delightful gluten-free treat that combines the nutty richness of peanut butter with the sweet burst of fresh blueberries. They are easy to make and perfect for a quick and healthy snack.

Ingredients: 1 cup peanut butter. 2 ripe bananas. 2 eggs. 1/4 cup honey. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup fresh blueberries.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the peanut butter, eggs, honey, vanilla extract, baking soda, and salt in a blender or food processor and blend or process until smooth. Mix and blend until smooth. Mix the fresh blueberries into the batter very slowly. Fill up each muffin tin cup about three quarters of the way to the top with muffin batter. Before you put the muffins in the oven, heat it up. Bake them for 18 to 20 minutes, or until they rise and feel firm to the touch. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty peanut butter blueberry muffins that don't need flour.

These Crab Melt Pita Nachos are a delightful fusion of flavors, combining the richness of lump crabmeat with gooey Monterey Jack cheese and zesty spices, all piled onto wholesome whole wheat pita wedges. Topped with creamy avocado and fresh cilantro, these nachos are perfect for sharing or enjoying as a satisfying seafood snack.

Ingredients: 4 whole wheat pita bread. 1 pound lump crabmeat. 1 cup shredded Monterey Jack cheese. 1/2 cup diced red bell pepper. 1/4 cup chopped green onions. 1/4 cup mayonnaise. 2 tablespoons fresh lemon juice. 1 tablespoon Old Bay seasoning. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/4 teaspoon salt. 1 avocado, diced. 1/4 cup chopped fresh cilantro. Lime wedges, for serving.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put eight wedges of pita bread on a baking sheet. Put chopped green onions, diced red bell pepper, mayonnaise, fresh lemon juice, Old Bay seasoning, garlic powder, black pepper, and salt in a medium-sized bowl. Add the lump crabmeat and mix well. Combine well. Spread the crab mixture out evenly on top of the pita wedges. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the cheese melts and bubbles. After taking it out of the oven, add diced avocado and chopped cilantro on top. Serve right away with wedges of lime.

Newfoundland Cod Au Gratin is a beloved Maritime dish, featuring tender cod fillets smothered in a creamy sauce, topped with melted cheddar cheese and crispy breadcrumbs. It's a comforting and hearty meal that showcases the bounty of the sea in a delightful combination of flavors and textures.

Ingredients: 500g Newfoundland cod fillets. 2 cups grated cheddar cheese. 1 cup breadcrumbs. 1/4 cup butter. 1/4 cup all-purpose flour. 2 cups milk. 1/2 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. Place cod fillets in a baking dish and season with salt, pepper, and garlic powder. In a saucepan, melt butter over medium heat. Stir in flour to make a roux. Gradually whisk in milk until smooth and thickened. Season with salt and pepper. Pour the sauce over the cod fillets. Top with grated cheddar cheese and breadcrumbs. Bake for 25-30 minutes, or until the top is golden brown and the fish flakes easily with a fork. Garnish with chopped parsley before serving.

Indulge in a refreshing and gluten-free iced coffee protein shake that's perfect for weight loss and a boost of energy. This dairy-free and gluten-free recipe combines the goodness of coffee and protein in a delicious, guilt-free shake.

Ingredients: 1 cup brewed coffee, chilled. 1/2 cup unsweetened almond milk. 1 scoop gluten-free vanilla protein powder. 1 ripe banana. 1 tablespoon almond butter. 1/2 teaspoon ground cinnamon. 1/2 teaspoon pure vanilla extract. 1 cup ice cubes. Optional toppings: whipped coconut cream, cocoa powder.

Instructions: A gluten-free vanilla protein powder, a ripe banana, ground cinnamon, and pure vanilla extract should all be added to a blender along with chilled brewed coffee. Mix until it's creamy and smooth. Put in the ice cubes and blend again until everything is well mixed and the shake is very cold. In a glass, pour the gluten-free iced coffee protein shake. Add whipped coconut cream and cocoa powder on top if you want to. Serve your healthy, gluten-free iced coffee protein shake right away and enjoy it!

This one-skillet dish is bursting with Mediterranean flavors. Chickpeas, rice, and vegetables are baked together with lemon, oregano, and thyme, creating a comforting and satisfying meal.

Ingredients: 1 cups cooked chickpeas. 1 cup uncooked basmati rice. 3 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup cherry tomatoes, halved. 1 lemon, zested and juiced. 2 tbsp olive oil. 1 tsp dried oregano. 1 tsp dried thyme. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Peel and chop the onion and garlic, then add the bell pepper and zucchini. For about 5 minutes, or until softened, saut. Cherry tomatoes, lemon zest, lemon juice, dried oregano, dried thyme, salt, and pepper should all be added at this point. Add the vegetable broth and mix everything together. Place the skillet in an oven that has already been heated and cover it with a lid or aluminum foil. Put it in the oven for 30 to 35 minutes, or until the rice is done and the liquid is gone. Before serving, sprinkle with fresh parsley.

Delicate and melt-in-your-mouth, these whipped shortbread cookies are a holiday favorite. Their light and buttery texture makes them irresistible!

Ingredients: 1 cup butter, softened. 1/2 cup confectioners' sugar. 1 1/2 cups all-purpose flour. 1/2 cup cornstarch. 1/2 teaspoon vanilla extract.

Instructions: Prepare the oven by heating it up to 300F 150C. Put the softened butter in a bowl and beat it until it is smooth and creamy. Add the powdered sugar slowly to the butter and beat it until it is light and fluffy. In a different bowl, sift the all-purpose flour and cornstarch together. Slowly add the dry ingredients to the butter and sugar mixture and mix well until everything is well mixed. Add the vanilla extract and mix it in until the dough is smooth. Put the dough into a piping bag that has a star tip on it. You can pipe the dough onto baking sheets that haven't been greased in any shape you want. After the oven is hot, bake the cookies for 15 to 18 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Once the whipped shortbread cookies are cool, put them in a container that won't let air in.

A classic recipe for red wine sangria that is great for any event. It has a mix of citrus fruits and berries that make it very refreshing. The sangria you make with this recipe is delicious and easy to make. Your guests will be impressed.

Ingredients: 1 bottle red wine. 1/4 cup brandy. 1/4 cup orange liqueur. 1/4 cup simple syrup. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 1 cup assorted berries strawberries, raspberries, blackberries. 2 cups club soda. Ice cubes.

Instructions: In a large pitcher, combine the red wine, brandy, orange liqueur, and simple syrup. Add the sliced orange, lemon, and lime, along with the assorted berries. Stir gently to combine all ingredients. Cover the pitcher and refrigerate for at least 2 hours or overnight to allow the flavors to meld. When ready to serve, add club soda and stir gently. Fill glasses with ice cubes and pour the sangria over the ice. Garnish with additional berries or citrus slices if desired. Serve chilled and enjoy!

These Lipton Onion Potatoes are a flavorful and easy side dish perfect for any meal. The combination of onion soup mix and Parmesan cheese gives the potatoes a delicious savory flavor.

Ingredients: 4 large potatoes, peeled and cubed. 1 packet Lipton Onion Soup Mix. 1/4 cup olive oil. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, mix together the cubed potatoes, Lipton Onion Soup Mix, olive oil, and Parmesan cheese until well coated. Spread the potatoes evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the potatoes are golden brown and crispy, stirring halfway through. Season with salt and pepper to taste before serving.

A hearty and flavorful chicken cacciatore served with a wholesome roasted carrot farro salad, making for a satisfying and well-rounded meal.

Ingredients: 4 chicken thighs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 can 14 ounces diced tomatoes. 1/2 cup chicken broth. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon red pepper flakes. 1 cup farro. 2 cups carrots, sliced. 2 tablespoons balsamic vinegar. 2 tablespoons maple syrup. 2 tablespoons chopped fresh parsley. 1/4 cup crumbled feta cheese.

Instructions: Get the oven ready by heating it up to 400F 200C. Add salt and pepper to the chicken thighs. Put olive oil in a big skillet and heat it over medium-high heat. It will take about three to four minutes per side for the chicken thighs to brown on both sides. Take it out of the pan and set it aside. Put the bell peppers, onion, and garlic in the same pan. About 5 minutes of cooking will soften the food. Chicken broth, oregano, thyme, and red pepper flakes should all be stirred in now. Bring to a low boil. Put the chicken thighs back in the pan. Stir the chicken around for 25 to 30 minutes, then cover and let it cook on low heat. On a separate baking sheet, mix sliced carrots with maple syrup and balsamic vinegar. After the oven is hot, roast the food for 20 to 25 minutes, or until it is soft. Follow the directions on the package to cook the farro. Put chicken cacciatore on a plate and top it with roasted carrot farro salad. Add chopped parsley and crumbled feta cheese as a garnish.

Enjoy the rich, velvety texture of this vegan tomato soup that is low in fat. This soup is easy to make with just canned tomatoes and coconut milk. It's full of flavor and great for cold nights at home.

Ingredients: 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 2 cans 28 ounces each whole peeled tomatoes. 1 cup vegetable broth. 1 can 14 ounces coconut milk. 1 tablespoon tomato paste. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: In a large pot, saut the diced onion and minced garlic in olive oil until softened. Add the canned tomatoes with their juices, vegetable broth, coconut milk, tomato paste, dried basil, and dried oregano to the pot. Bring the mixture to a simmer and let it cook for about 20 minutes, stirring occasionally. Using an immersion blender or transferring the soup to a blender, blend until smooth and creamy. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves if desired.

The richness of whipped cream and the lightness of whipped egg whites are mixed in this semifreddo recipe to make a creamy and airy frozen dessert. The crispy puffed rice gives each bite texture and a great crunch, and the dark chocolate chunks add huge bursts of rich flavor.

Ingredients: 4 eggs. 100g sugar. 300ml whipping cream. 1 tsp vanilla extract. 100g puffed rice cereal. 50g dark chocolate, chopped.

Instructions: Separate egg yolks from whites. Whisk egg yolks with sugar until pale and thick. In a separate bowl, whip cream until stiff peaks form. Gently fold whipped cream into egg yolk mixture. Add vanilla extract and mix well. Beat egg whites until stiff peaks form, then fold into the mixture. Fold in chopped dark chocolate. Line a loaf pan with plastic wrap, leaving excess hanging over the edges. Spread half of the mixture into the pan, then sprinkle half of the puffed rice cereal on top. Repeat with the remaining mixture and puffed rice cereal. Cover with the excess plastic wrap and freeze for at least 4 hours or until set. Once set, remove from the freezer, slice, and serve.

These Butternut Squash and Chickpea Tacos are a delightful vegan option for a Meatless Monday meal. Roasted to perfection with flavorful spices, they are then paired with creamy avocado and fresh cilantro for a satisfying taco experience.

Ingredients: 1 medium butternut squash, peeled and diced. 1 can chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 8 small corn tortillas. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. Lime wedges for serving.

Instructions: Get the oven ready by heating it up to 400F 200C. Add olive oil, chili powder, cumin, smoked paprika, salt, and pepper to a large bowl. Add the butternut squash and chickpeas and toss them around until they are well covered. Season the butternut squash and chickpeas, then spread them out in a single layer on a baking sheet that has been lined with parchment paper. Put the squash in an oven that has already been heated and roast it for 25 to 30 minutes, stirring it every so often, until it is soft and slightly caramelized. Warm the corn tortillas in a skillet over medium-low heat for about one to two minutes on each side while the squash and chickpeas roast. Put roasted butternut squash and chickpeas on a tortilla for each taco. Sliced avocado and chopped cilantro should be put on top. Serve with wedges of lime to squeeze over the tacos. Have fun with your tasty vegan tacos!

Yogurt cake pops that are delicious and simple to make, with a fun crunch from graham crackers and a pop of color from sprinkles. A frozen confection ideal for any situation!

Ingredients: 2 cups Greek yogurt. 1/4 cup honey. 1 teaspoon vanilla extract. 1 cup finely crushed graham crackers. 1/2 cup colorful sprinkles. Cake pop sticks.

Instructions: In a mixing bowl, combine Greek yogurt, honey, and vanilla extract. Mix until smooth. Fold in the crushed graham crackers until well combined. Refrigerate the mixture for 30 minutes to firm it up. Take small portions of the mixture and shape them into cake balls. Insert cake pop sticks into each ball and place them on a parchment-lined tray. Decorate the cake pops with colorful sprinkles. Freeze the cake pops for at least 2 hours or until firm. Enjoy these delightful yogurt cake pops straight from the freezer!

Enjoy the deep chocolate flavor and rich texture of these truffle brownies. They're great for satisfying your sweet tooth!

Ingredients: 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/2 cup semisweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease and flour an 8-inch square baking pan. In a saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until well combined. Beat in cocoa, flour, salt, and baking powder until batter is smooth. Fold in chocolate chips. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs, not wet. Allow to cool before cutting into squares.