Kronstadt 21

This delightful Cherries & Spinach Salad is a perfect blend of sweet and savory flavors. The fresh cherries add a burst of fruity goodness, while the feta cheese and walnuts provide a satisfying crunch. Tossed in a tangy balsamic vinaigrette dressing, this salad is a refreshing and healthy choice for any occasion.

Ingredients: 2 cups fresh spinach leaves. 1 cup fresh cherries, pitted and halved. 1/4 cup crumbled feta cheese. 1/4 cup chopped walnuts. 2 tablespoons balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Clean the new spinach leaves and pat them dry. Put the spinach, cherries, feta cheese, and walnuts in a large salad bowl. Spread the balsamic vinaigrette dressing on top of the salad. Add pepper and salt to taste. Mix everything together until it's well blended. Serve right away and enjoy!

Sugar cookies in the shape of holly leaves with a festive touch of red cinnamon candy berries. Ideal for holiday gatherings!

Ingredients: 2 cups all-purpose flour. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Green food coloring. Red cinnamon candies.

Instructions: In a mixing bowl, cream together the softened butter and granulated sugar until smooth and creamy. Add the vanilla extract and a few drops of green food coloring to achieve desired shade of green. Mix until well combined. Gradually add the flour and salt to the wet ingredients. Mix until a dough forms. Divide the dough into two equal portions. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take one disc of chilled dough and roll it out on a lightly floured surface to about 1/4 inch thickness. Using a holly leaf shaped cookie cutter, cut out holly leaf shapes from the dough and place them on the prepared baking sheet. Leave a little space between each cookie. Place a red cinnamon candy on each holly leaf to represent berries. Gently gather the scraps of dough, re-roll, and cut out more holly leaf shapes. Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Repeat the rolling, cutting, and baking process with the second disc of dough. Once the cookies are completely cool, store them in an airtight container.

Prep Time: 20 minutes

Cook Time: 10-12

A cool, sour frozen treat that tastes like lemonade and has the texture of ice cream. It's great for cooling off on a hot summer day.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 1 cup granulated sugar. 1/2 cup freshly squeezed lemon juice. 2 tablespoons lemon zest. Pinch of salt.

Instructions: In a mixing bowl, whisk together heavy cream, milk, and sugar until sugar is dissolved. Stir in lemon juice, lemon zest, and a pinch of salt until well combined. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a container, cover, and freeze for at least 4 hours or until firm. Serve scoops of lemonade ice cream in cones or bowls and enjoy!

These colorful and tasty veggie kabobs cooked on a grill are a great addition to your vegetarian barbecue spread. A burst of flavor comes from the balsamic marinade that goes with the perfectly charred vegetables. You can serve it with quinoa or couscous as a side dish or as a main dish.

Ingredients: 1 large red bell pepper, cut into chunks. 1 large yellow bell pepper, cut into chunks. 1 zucchini, sliced. 1 red onion, cut into wedges. 1 pint cherry tomatoes. 8 oz. button mushrooms, cleaned. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Warm up the grill over medium-high heat. To make a marinade, mix olive oil, balsamic vinegar, oregano, salt, and pepper in a bowl with a whisk. Alternate the colors and types of vegetables as you thread them onto the wet skewers. Brush the vegetable skewers all over with the marinade to make sure they are covered evenly. Put the skewers on a grill that has already been heated up. Cook for 10 to 12 minutes, turning them over every so often, until the vegetables are soft and lightly charred. Take it off the grill and serve it hot. If you want, you can drizzle the salad with extra balsamic vinegar before serving.

This Dukkah Roasted Cauliflower Salad with Creamy Avocado Dressing is a delicious and nutritious option for a light meal or side dish. The roasted cauliflower adds a wonderful depth of flavor, while the creamy avocado dressing brings a rich and creamy element to the salad. It's a perfect combination of textures and flavors!

Ingredients: 1 head of cauliflower, cut into florets. 2 tablespoons olive oil. 2 tablespoons Dukkah spice mix. Salt and pepper to taste. 4 cups mixed greens e.g., spinach, arugula. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup toasted almonds, chopped.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cauliflower florets in a large bowl and add the olive oil, Dukkah spice mix, salt, and pepper. Toss the florets really well to coat them. Place the cauliflower in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping the cauliflower over halfway through, or until it is golden brown and soft. To make the creamy avocado dressing, blend together 1 ripe avocado, 2 tablespoons of Greek yogurt, 1 clove of garlic, 2 tablespoons of lemon juice, and salt and pepper to taste. Do this while the cauliflower is roasting. Take the cauliflower out of the oven when it's done and let it cool down a bit. Mix the mixed greens, cherry tomatoes, red onion, and roasted cauliflower together in a large salad bowl. Pour the creamy avocado dressing over the salad and mix everything together. Add crumbled feta cheese and toasted almonds to the top of the salad. Serve right away and enjoy!

You can eat these easy strawberry blender muffins any time of the day because they are gluten-free and made from plants.

Ingredients: 2 ripe bananas. 1/2 cup strawberries, fresh or frozen. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup almond milk. 1 tsp vanilla extract. 1 1/2 cups oat flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt.

Instructions: Warm the oven up to 350F 175C and put muffin tin liners in it. Put strawberries, bananas, maple syrup, almond butter, almond milk, and vanilla extract in a blender. Mix until it's smooth. Mix the baking powder, baking soda, salt, and oat flour in a large bowl with a whisk. Add the wet mixture to the dry ones and mix them together until they are just combined. Fill each muffin cup with the same amount of batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through.

These adorable and delicious Rainbow Cake Pops will brighten any occasion. They are a beautiful visual accent to your dessert table in addition to being a delicious treat. Ideal as a colorful and entertaining snack or for birthday parties and celebrations!

Ingredients: 1 box of vanilla cake mix. Ingredients required for the cake mix as per package instructions. Food coloring in various colors red, orange, yellow, green, blue, purple. 1 cup vanilla frosting. 2 cups white chocolate chips. Colorful sprinkles.

Instructions: As directed on the package, prepare the vanilla cake mix. Evenly divide the cake mixture among six bowls. To make the rainbow's colors, add various food colorings to each bowl. Blend thoroughly. As directed on the package, bake each colored batter in a different pan. Give them time to cool. Break up every colored cake into different bowls. Incorporate 1/4 cup of vanilla frosting thoroughly into every bowl containing crumbled cake. To make multicolored cake balls, take a tiny bit of each colored cake mixture and roll it into a small ball. In a bowl safe for the microwave, melt white chocolate chips for 30 seconds at a time, stirring until smooth. After dipping a lollipop stick's tip into melted chocolate, place it inside a cake ball. Continue doing this with each cake ball. Make sure every cake ball is completely covered by dipping it into the melted white chocolate. Let the dripping chocolate fall off. Before the chocolate solidifies, coat the coated cake pops with colorful sprinkles. To allow the cake pops to fully set, place them upright on a tray lined with parchment. Present your delightful Rainbow Cake Pops and savor them!

Indulge in these decadent chocolate peanut butter brownie bites, perfect for satisfying your sweet cravings anytime!

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

Instructions: Preheat oven to 350F 175C. Grease mini muffin tin with cooking spray. In a microwave-safe bowl, melt chocolate chips, peanut butter, and butter together in 30-second increments, stirring until smooth. In a separate bowl, whisk together sugar, eggs, and vanilla extract. Pour melted chocolate mixture into the sugar mixture and stir until well combined. Add flour, cocoa powder, and salt to the wet ingredients, stirring until just combined. Spoon batter into the prepared mini muffin tin, filling each cup about 3/4 full. Bake in preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow brownie bites to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The sour taste of lemon and the smooth texture of cheesecake come together in this Lemon Pie Cheesecake Dip. You can dip graham crackers or fruit slices in it, and it's a great dessert or party snack.

Ingredients: 8 oz cream cheese, softened. 1 cup powdered sugar. 1/4 cup lemon curd. 1 tsp lemon zest. 1 cup whipped topping. Graham crackers or fruit for serving.

Instructions: In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, lemon curd, and lemon zest; mix until well combined. Fold in whipped topping until evenly incorporated. Refrigerate for at least 30 minutes before serving. Serve with graham crackers or fruit slices.

Our juicy lamb chops come with a rich red wine reduction sauce that will take you to the Mediterranean. This dish is perfect for a cozy evening or a special occasion because it has tender lamb, fragrant herbs, and a rich sauce.

Ingredients: 4 lamb chops. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. 1 cup red wine. 1 cup beef or vegetable broth. 2 tablespoons butter.

Instructions: Preheat your oven to 375F 190C. Season lamb chops with minced garlic, dried oregano, dried thyme, salt, and pepper. In a skillet, heat olive oil over medium-high heat. Sear lamb chops for 2-3 minutes on each side until nicely browned. Transfer the seared lamb chops to an oven-safe dish and roast in the preheated oven for 15-20 minutes for medium-rare, or longer to your desired doneness. Meanwhile, in the same skillet used for searing, deglaze with red wine, scraping up any browned bits. Allow the wine to reduce by half. Add beef or vegetable broth to the reduced wine and simmer for 5-7 minutes until slightly thickened. Finish the sauce by stirring in butter until melted and incorporated. Serve the roasted lamb chops with the red wine reduction sauce drizzled over the top. Garnish with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

This High Protein Salad is a macro-balanced meal prep idea that's perfect for those looking to boost their protein intake while enjoying a delicious and nutritious meal. Packed with quinoa, grilled chicken, chickpeas, and a variety of colorful vegetables, it's a satisfying and wholesome option for lunch or dinner.

Ingredients: 2 cups cooked quinoa. 1 cup grilled chicken breast, diced. 1 cup chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the cooked quinoa, grilled chicken breast, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, and fresh parsley. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing. Pour the dressing over the salad and toss everything together until well combined. Divide the salad into meal prep containers or plates for serving. Seal the containers and refrigerate for up to 4 days. Before serving, give the salad a quick toss to redistribute the dressing and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

These jalapeno poppers made in an air fryer are gluten-free and great for snacking on game day. A creamy cheese mixture is inside, and gluten-free bread crumbs cover them. They are air-fried until they are golden brown.

Ingredients: 6 large jalapeno peppers, halved and seeds removed. 8 oz cream cheese, softened. 1/2 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon paprika. Salt and black pepper to taste. 1/2 cup gluten-free bread crumbs. Cooking spray.

Instructions: Preheat the air fryer to 370F 187C. In a mixing bowl, combine cream cheese, cheddar cheese, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper until well combined. Stuff each jalapeno half with the cheese mixture. In a separate shallow dish, place gluten-free bread crumbs. Dip each stuffed jalapeno half into the bread crumbs, pressing gently to adhere. Spray the air fryer basket with cooking spray. Arrange the stuffed jalapeno halves in the air fryer basket in a single layer. Spray the tops of the jalapeno poppers with cooking spray. Air fry at 370F 187C for 10-12 minutes or until the poppers are golden brown and crispy. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Island Pork Burgers will take your taste buds to a tropical paradise! When you mix juicy pork, sweet pineapple, and a spicy sauce, you get a flavor explosion that will make you want more.

Ingredients: 1 lb ground pork. 1/2 cup breadcrumbs. 1/4 cup pineapple chunks, finely chopped. 1/4 cup red bell pepper, finely chopped. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 clove garlic, minced. 1 tsp soy sauce. 1 tsp sriracha sauce. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves for garnish. 4 slices of pineapple for topping.

Instructions: Put ground pork, breadcrumbs, pineapple chunks, red bell pepper, red onion, cilantro, minced garlic, soy sauce, sriracha sauce, salt, and pepper in a large bowl. Split the mixture in half and shape each half into a burger patty. Warm up the grill over medium-high heat. The pork burgers should be cooked all the way through and have nice grill marks after about 4 to 5 minutes on each side. Before you start cooking the burgers, toast the buns on the grill until they are just barely brown. If you want the sauce to be more or less spicy, mix sriracha sauce with a little mayonnaise or yogurt. Start by putting a lettuce leaf on the bottom bun. Then add a grilled pork patty, a pineapple slice, and a drizzle of the spicy sauce. Put the other half of the bun on top, and serve hot. Have fun with your Island Pork Burger and Spicy Sauce!

Prep Time: 20 minutes

Cook Time: 10 minutes

The Louisiana Burger is a spicy and flavorful twist on the classic burger. With a kick of Louisiana hot sauce and a combination of fresh toppings, it's a burger that packs a punch of flavor in every bite.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 1/2 cup mayonnaise. 2 tablespoons Louisiana hot sauce. 1/2 cup shredded lettuce. 1/4 cup sliced pickles. 1/4 cup diced tomatoes. 1/4 cup diced onions. 4 slices of bacon, cooked. Salt and pepper to taste.

Instructions: Set your grill or griddle on the stove to medium-high heat. Add salt and pepper to the ground beef and shape it into four patties while the grill heats up. For medium-rare, cook the patties for about 4 to 5 minutes on each side. If you like your meat well-done, cook them for longer. Add a slice of cheddar cheese to each patty and let it melt in the last minute of cooking. Add Louisiana hot sauce to the mayonnaise and mix it in a small bowl while the burgers are cooking. This will make a spicy mayo sauce. On the grill, toast the buns for about one minute, until they get a little brown. Put the burgers together: Put some spicy mayo sauce on the bottom half of each bun. Put a lettuce leaf on top of the sauce, then a cooked burger patty with cheese that has melted on top of that. Pickles, onions, bacon, and diced tomatoes should all be added. Put the other half of the bun on top. Enjoy your tasty Louisiana burger while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Zucchini Avocado Salad with Roasted Chickpeas is a delightful combination of fresh zucchinis, creamy avocados, and crispy chickpeas, all dressed in a flavorful garlic herb dressing. It's a perfect choice for a light and nutritious meal.

Ingredients: 2 zucchinis, thinly sliced. 2 avocados, diced. 1 can 15 oz chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon paprika. Salt and pepper to taste. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Sprinkle the chickpeas with salt, pepper, olive oil, and paprika. Toss them in a bowl. Place them on a baking sheet and roast them for 20 to 25 minutes, stirring every now and then, until they get crispy. Set the dressing aside while you roast the chickpeas. Cut up the garlic and add it to a small bowl. Add the lemon juice, extra-virgin olive oil, salt, and pepper. Put away. Put the diced avocados and thinly sliced zucchini in a large salad bowl. Take the chickpeas out of the oven and let them cool down a bit after they are roasted and crispy. The roasted chickpeas, chopped cilantro, and mint leaves should be added to the zucchini and avocado mix. Pour the ready-made garlic herb dressing over the salad, and then gently toss everything to coat it all. Serve right away as a healthy and refreshing salad.

Prep Time: 15 minutes

Cook Time: 25 minutes

Fresh strawberries, whipped cream, and condensed milk are used to make this smooth and creamy strawberry ice cream. It's a great treat for any occasion.

Ingredients: 2 cups fresh strawberries, hulled and chopped. 1 cup heavy cream. 1/2 cup condensed milk. 1 teaspoon vanilla extract. 1/4 cup granulated sugar.

Instructions: In a blender, puree the strawberries until smooth. In a mixing bowl, whip the heavy cream until stiff peaks form. Fold in the condensed milk, vanilla extract, and sugar into the whipped cream until well combined. Gently fold in the strawberry puree until evenly distributed. Transfer the mixture into a freezer-safe container, cover, and freeze for at least 6 hours or until firm. Serve scoops of the strawberry ice cream and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Treat yourself to these tasty Carne Asada Loaded Fries, which are oven-baked potato fries topped with seasoned carne asada beef, melted cheddar cheese, fresh vegetables, and creamy avocado slices. Great for a filling meal or an appetizer that everyone will love!

Ingredients: 1 lb potatoes, cut into fries. 1 lb carne asada beef, thinly sliced. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup diced red onions. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1 avocado, sliced. 2 tbsp olive oil. 1 tsp chili powder. 1/2 tsp garlic powder. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Pepper, chili powder, olive oil, salt, and pepper should be mixed with french fries before putting them on a baking sheet. Place fries in a single layer and bake for 25 to 30 minutes, turning them over every 15 minutes, until they are golden brown and crispy. While that is going on, heat a skillet over medium-high heat and cook the carne asada for 5 to 7 minutes, until it is browned and fully cooked. When the fries are done, take them out of the oven and top them with cheese shreds. Put it back in the oven for another two to three minutes, or until the cheese melts. Serve cheesy fries with sour cream, diced tomatoes, diced red onions, sliced avocado, and chopped cilantro on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes