Sarah De Vicomte

The Gluten-Free Thai Cucumber Salad is a healthy and refreshing choice for a quick and easy Thai-style dish. It tastes great because it has the right amount of sweet, salty, and sour. It's also gluten-free, so people with dietary restrictions can eat it.

Ingredients: 2 large cucumbers, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted unsalted peanuts, crushed. 1 red chili pepper, thinly sliced optional. 1/4 cup gluten-free soy sauce. 2 tablespoons rice vinegar. 2 tablespoons fresh lime juice. 2 tablespoons honey or maple syrup. 1 clove garlic, minced. 1 teaspoon ginger, grated. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced cucumbers and red onion. In a separate bowl, whisk together the gluten-free soy sauce, rice vinegar, lime juice, honey or maple syrup, minced garlic, grated ginger, salt, and pepper. Pour the dressing over the cucumbers and onions, then toss to coat them evenly. Let it sit for about 15 minutes to marinate. Add the chopped cilantro, mint leaves, crushed peanuts, and sliced red chili pepper if using to the salad. Toss everything together gently. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve your gluten-free Thai Cucumber Salad chilled, garnished with extra cilantro, mint, and peanuts if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

This cauliflower dish from Sicily has a lot of Mediterranean flavors. The raisins add sweetness, the olives and capers add saltiness, and the pine nuts add crunch. This vegan dish tastes great and can be used as either a main dish or a tasty side.

Ingredients: 1 large cauliflower, cut into florets. 3 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup pine nuts. 1/4 cup raisins. 1/4 cup Kalamata olives, chopped. 1/4 cup capers. 1/2 teaspoon red pepper flakes. Salt and pepper, to taste. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Sprinkle cauliflower florets with salt, pepper, red pepper flakes, pine nuts, raisins, chopped olives, chopped capers, and minced garlic in a large bowl. Toss the florets until they are evenly covered. Place the cauliflower mixture in a single layer on a baking sheet. Put the cauliflower 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 golden brown. After roasting, put the cauliflower on a serving dish, top it with chopped parsley, and serve it hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

With these delectable cookies, you can indulge in the irresistible combination of brown butter, white chocolate, and toffee bits. Brown butter's nutty flavor elevates the classic cookie, making it a truly unforgettable treat.

Ingredients: 1 cup unsalted butter. 1 cup granulated sugar. 1 cup light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup white chocolate chips. 1 cup toffee bits.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the butter turns golden brown and gives off a nutty aroma. Remove from heat and let cool slightly. In a large mixing bowl, combine the granulated sugar and light brown sugar. Pour in the brown butter and mix until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined. Fold in the white chocolate chips and toffee bits, distributing them evenly throughout the cookie dough. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delightful White Chocolate Toffee Brown Butter Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

This cauliflower rice casserole is a tasty vegan take on traditional enchiladas. It's also very healthy. It's filling and hearty, and it's great for a cozy dinner during the week.

Ingredients: 1 head cauliflower, riced. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 cup enchilada sauce. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup vegan cheese, shredded. Cilantro, for garnish. Avocado slices, for serving.

Instructions: Preheat the oven to 375F 190C. In a large skillet, saut the onion and garlic until softened. Add the bell pepper and cauliflower rice, cooking until tender. Stir in the black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper. Cook for another 5 minutes. Transfer the mixture to a casserole dish and sprinkle vegan cheese on top. Bake for 20 minutes, or until the cheese is melted and bubbly. Garnish with cilantro and serve with avocado slices.

Prep Time: 15 minutes

Cook Time: 25 minutes

These whole wheat pumpkin waffles are a delicious and healthy breakfast option. They're fluffy, lightly spiced, and perfect for a cozy morning treat.

Ingredients: 1 cup whole wheat flour. 1/2 cup oat flour. 1/4 cup pumpkin puree. 2 tablespoons maple syrup. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup almond milk. 1 egg. 1 tablespoon melted coconut oil. 1 teaspoon vanilla extract.

Instructions: In a large mixing bowl, whisk together the whole wheat flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine the pumpkin puree, maple syrup, almond milk, egg, melted coconut oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with cooking spray or oil. Pour the waffle batter onto the preheated waffle iron and cook until golden brown and crispy, following your waffle maker's instructions. Serve the fluffy pumpkin waffles hot with your favorite toppings, such as Greek yogurt, fresh fruit, or a drizzle of maple syrup.

Prep Time: 15 minutes

Cook Time: 15 minutes

This rich chocolate raspberry tart has just the right amount of tangy raspberries to go with the chocolate. Raspberry jam and smooth chocolate ganache are layered on top of a buttery crust. Fresh raspberries make the top of the pie look beautiful. This dessert looks fancy but is actually really easy to make.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 egg yolk. 1/4 cup raspberry jam. 1/2 cup dark chocolate chips. 1/3 cup heavy cream. Fresh raspberries, for garnish. Powdered sugar, for dusting.

Instructions: Warm the oven up to 175F 350C. Put flour, butter, sugar, and salt in a food processor and blend them together. Use pulses to break up the mixture into large crumbs. Pulse the food processor with the egg yolk in it until the dough comes together. Make sure the dough is spread out evenly on the bottom and up the sides of a 9-inch tart pan. Use a fork to poke holes in the bottom of the crust. For 15 to 20 minutes, or until lightly golden, bake the crust. Allow to cool completely. Cover the crust with raspberry jam that has been spread out evenly. Heavy cream should be heated in a small saucepan until it just starts to simmer. Pour over chocolate chips in a bowl that can handle heat. After one minute, stir it until it's smooth. Along with the raspberry jam layer in the tart crust, pour chocolate ganache on top of it. Spread out evenly. Put the tart in the fridge for at least an hour, or until the chocolate is set. Add fresh raspberries and powdered sugar to the top before serving.

Prep Time: 30 minutes

Cook Time: 20 minutes

A tasty and healthy sandwich with sauted vegetables, basil pesto, and Parmesan cheese that's great for a quick and filling meal.

Ingredients: 4 slices whole grain bread. 1/4 cup basil pesto. 1 cup mixed vegetables such as bell peppers, zucchini, and mushrooms, sliced. 1/2 cup grated Parmesan cheese. 1 tablespoon olive oil. Salt and pepper to taste. Handful of fresh spinach leaves.

Instructions: Put olive oil in a pan and heat it over medium heat. Put the sliced vegetables in the pan and cook them for about 5 to 7 minutes, until they are soft. Toast the pieces of whole grain bread. Put the same amount of basil pesto on each piece of bread. Put sauted vegetables on top of two pieces of bread. Put grated Parmesan cheese on top of the healthy foods. Add pepper and salt to taste. Add fresh spinach leaves on top. Add the last few slices of bread to make sandwiches. Cut each sandwich in half and serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

Sweet and tart maple sauce glazes succulent baby back ribs that have been slow-smoked to perfection with a smoky paprika dry rub.

Ingredients: 2 racks of baby back ribs. 1/4 cup smoked paprika. 2 tablespoons brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon black pepper. 1 tablespoon salt. 1 teaspoon cayenne pepper. 1 cup apple cider vinegar. 1/2 cup maple syrup. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. Wood chips for smoking.

Instructions: Remove membrane from the back of the ribs. In a bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a dry rub. Rub the dry rub generously over both sides of the ribs and let them marinate in the refrigerator for at least 2 hours, or overnight for better flavor. Preheat the smoker to 225F 107C, adding wood chips for smoke flavor. Place the ribs on the smoker grates and smoke for 3 hours, maintaining a consistent temperature. In a saucepan, combine apple cider vinegar, maple syrup, soy sauce, and Dijon mustard. Simmer for 10 minutes to create the glaze. Brush the glaze onto the ribs, and continue smoking for an additional 30 minutes, allowing the glaze to caramelize. Remove the ribs from the smoker, let them rest for 10 minutes, then slice and serve. Enjoy the smoky, maple-glazed goodness of these ribs!

Prep Time: 20 minutes

Cook Time: 210 minutes

This hearty pasta dish combines the sweetness of caramelized sweet potatoes with savory Italian sausage and nutritious Swiss chard. It's a comforting and satisfying meal perfect for a cozy dinner.

Ingredients: 12 oz pasta. 2 medium sweet potatoes, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 4 Italian sausages, sliced. 1 onion, chopped. 3 cloves garlic, minced. 1 bunch Swiss chard, stems removed and leaves chopped. 1/2 cup chicken or vegetable broth. 1/4 cup grated Parmesan cheese.

Instructions: Preheat oven to 400F 200C. Toss diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until caramelized and tender. Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat the remaining olive oil over medium heat. Add the sliced sausages and cook until browned, about 5 minutes. Add the chopped onion and minced garlic to the skillet. Cook until softened and fragrant, about 3 minutes. Stir in the chopped Swiss chard leaves and cooked sweet potatoes. Pour in the chicken or vegetable broth and cook until the chard wilts, about 3-4 minutes. Add the cooked pasta to the skillet and toss everything together until well combined and heated through. Sprinkle with grated Parmesan cheese before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes