Sartorial Cannibal

The grilled salmon, fresh vegetables, and tangy dressing in this Summer Salmon Salad go so well together. This salad is light and refreshing, and it goes well with Yarden Wines. It's a great choice for a summer meal or a wine tasting event.

Ingredients: 2 salmon fillets. 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted. 1/4 cup feta cheese, crumbled. 1/4 cup roasted pine nuts. 2 tablespoons extra virgin olive oil. 2 tablespoons lemon juice. 1 tablespoon Dijon mustard. Salt and pepper to taste. Yarden Chardonnay or Sauvignon Blanc for pairing.

Instructions: Season the salmon fillets with salt and pepper. Heat a grill or grill pan over medium-high heat and brush with olive oil. Grill the salmon fillets for about 4-5 minutes per side, or until cooked to your desired level of doneness. Remove from heat and let them rest for a few minutes. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and roasted pine nuts. In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to make the dressing. Season with salt and pepper to taste. Flake the grilled salmon into bite-sized pieces and add it to the salad. Drizzle the dressing over the salad and gently toss to combine all the ingredients. Serve the Summer Salmon Salad with a glass of Yarden Chardonnay or Sauvignon Blanc for a refreshing and delightful pairing. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the delightful combination of navy beans, smoky bacon, and a luscious homemade BBQ sauce. CherylStyle brings you a recipe that is rich in flavor and guaranteed to be a crowd-pleaser.

Ingredients: 4 cans 15 oz each canned navy beans, drained and rinsed. 1 cup ketchup. 1/2 cup molasses. 1/4 cup Dijon mustard. 1/4 cup apple cider vinegar. 1/4 cup brown sugar, packed. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon black pepper. 8 slices bacon, cooked and crumbled.

Instructions: Set the oven temperature to 175C 350F. The crumbled bacon and drained navy beans should be combined in a big bowl. Combine the ketchup, molasses, Dijon mustard, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper in a different bowl. Coat the beans and bacon evenly by gently stirring after pouring the sauce over them. Spread the mixture evenly in a baking dish after transferring it there. Bake for 45 to 50 minutes in a preheated oven, or until the sauce has thickened and the beans are hot and bubbly. Before serving, take it out of the oven and allow it to cool slightly. If desired, garnish with extra bacon crumbles. Savor your homemade baked beans with BBQ sauce, rich and tangy!

Prep Time: 15 minutes

Cook Time: 50 minutes

A delicious low-carb alternative to traditional pasta, this Chicken Alfredo Spaghetti Squash is creamy, flavorful, and satisfying.

Ingredients: 1 medium spaghetti squash. 2 boneless, skinless chicken breasts, diced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Spread olive oil on the squash's cut sides and season with salt and pepper. Lay the squash halves on a baking sheet that has been lined with parchment paper, cut side down. Put the squash in the oven for 30 to 40 minutes, or until it's soft and a fork can easily go through it. Put olive oil in a large skillet and heat it over medium-high heat while the squash bakes. I diced chicken and put it in the pan. Cook for about 5 to 7 minutes, or until it is browned and fully cooked. Add the minced garlic to the pan and cook for another one to two minutes, until the garlic smells good. Lower the heat to medium-low, and slowly pour in the heavy cream while stirring all the time. Grate some Parmesan cheese into the pan and stir it in so that the sauce is smooth and creamy. Add pepper and salt to taste. Break the squash into strands with a fork after it's done cooking. Put the strands of squash on plates and cover them with the chicken Alfredo sauce. Before serving, sprinkle with chopped fresh parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 40 minutes

These lettuce wraps are filled with a delicious and healthy mixture of quinoa, black beans, vegetables, and avocado. They are perfect for a low-carb lunch or a light dinner.

Ingredients: 1 head iceberg lettuce, leaves separated and washed. 1 cup cooked quinoa. 1 cup black beans, drained and rinsed. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/2 cup corn kernels. 1 avocado, diced. 1/4 cup chopped cilantro. 1 lime, juiced. 1 tablespoon olive oil. Salt and pepper, to taste.

Instructions: Put quinoa, black beans, corn, avocado, red bell pepper, red onion, and cilantro in a large bowl. Mix the ingredients together, then add the lime juice and olive oil. Season with salt and pepper. Carefully toss to mix. Put a little of the quinoa mix in the middle of each lettuce leaf. Spread the lettuce leaf out and fold the sides over the filling. Then roll it up like a burrito. Do it again with the rest of the ingredients. You can serve the lettuce wraps right away or put them in the fridge to eat later.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Pepperoni Party Pizza is perfect for an after-school snack party with Hormel Pepperoni. It's a delicious and satisfying treat that everyone will love. The combination of Hormel Pepperoni, fresh vegetables, and melted cheese creates a mouthwatering flavor explosion that's hard to resist. Make it for your next get-together, and watch it disappear in no time!

Ingredients: 1 pre-made pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup Hormel Pepperoni slices. 1/4 cup sliced black olives. 1/4 cup sliced green bell pepper. 1/4 cup sliced red onion. 1/4 cup sliced mushrooms. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon red pepper flakes optional. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 425F 220C. Roll out the pre-made pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough to a pizza stone or a baking sheet lined with parchment paper. Spread the pizza sauce evenly over the dough, leaving a small border around the edges for the crust. Sprinkle the shredded mozzarella cheese evenly over the sauce. Evenly distribute the Hormel Pepperoni slices over the cheese layer. Add the sliced black olives, green bell pepper, red onion, and mushrooms as desired. Sprinkle dried oregano, garlic powder, and red pepper flakes if using over the toppings. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven and let the pizza cool for a minute or two before slicing. Garnish with fresh basil leaves if desired. Slice, serve, and enjoy your Pepperoni Party Pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delightful twist on the classic French 75 cocktail, infusing the botanical notes of Earl Grey tea with the zesty kick of gin and lemon juice.

Ingredients: 1 oz gin. 0.5 oz freshly squeezed lemon juice. 0.5 oz simple syrup. 1 Earl Grey tea bag. Champagne or sparkling wine, to top.

Instructions: After letting the Earl Grey tea bag steep in gin for an hour, take out the tea bag. Put ice in a shaker and add the infused gin, lemon juice, and simple syrup. Shake it well, then strain it into a chilled champagne flute. Add Champagne or sparkling wine on top. If you want, you can add a lemon twist as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy the strong flavors of this chopped cheese sandwich with Sriracha! A spicy take on a classic dish, it's full of tasty beef, bright peppers, and gooey melted cheese.

Ingredients: 1 hoagie or sub roll. 1/2 cup chopped cooked beef. 1/4 cup diced onions. 1/4 cup diced green bell peppers. 1/4 cup diced red bell peppers. 1/2 cup shredded cheese such as cheddar or American. 2 tablespoons Sriracha sauce. 1 tablespoon mayonnaise. 1 tablespoon butter.

Instructions: Set a skillet on medium heat to warm it up. Butter both sides of the hoagie or sub roll, then toast it in the pan until it turns golden brown. To the same pan, add the diced onions, green bell peppers, red bell peppers, and chopped beef. Make sure the beef is hot and the vegetables are soft. Add the Sriracha sauce and mayonnaise and mix them well with the vegetables and beef. Add the shreds of cheese to the beef mixture and let it melt. After the cheese melts, put the beef mixture on the hoagie or sub roll that has been toasted. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

This skillet chicken with seared avocados is a flavorful and satisfying dish that's perfect for a quick and healthy dinner. The combination of juicy chicken breasts seasoned with aromatic spices and creamy, caramelized avocados creates a delicious harmony of flavors.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 2 ripe avocados, sliced. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon cumin. Juice of 1 lime. 2 tablespoons chopped fresh cilantro.

Instructions: Put cumin, garlic powder, paprika, salt, and pepper on chicken breasts. Put olive oil in a big skillet and heat it over medium-high heat. Season the chicken breasts and add them to the pan. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and fully cooked. Take the chicken out of the pan and set it aside. Put avocado slices in the same pan and sear them for one to two minutes on each side, until they are lightly browned. Put lime juice on top of the avocados. Bring the chicken back to the pan and place it in the middle of the avocado slices. Add chopped cilantro to the chicken and avocados. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Salmon Pappardelle with Spinach and Watercress Pesto is a delicious pasta dish made with soft salmon, flavorful spinach-and-watercress pesto, and pappardelle noodles that are just right. This meal is light and refreshing, and it's full of healthy foods and fresh flavors.

Ingredients: 200g pappardelle pasta. 2 salmon fillets, skinless. Salt and pepper to taste. 2 cups fresh spinach leaves. 1 cup fresh watercress leaves. 2 cloves garlic. 1/4 cup pine nuts. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Juice of 1 lemon.

Instructions: Cook pappardelle pasta according to package instructions until al dente. Drain and set aside. Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook salmon fillets for 3-4 minutes on each side, or until cooked through. Remove from heat and flake into bite-sized pieces with a fork. In a food processor, combine spinach, watercress, garlic, pine nuts, Parmesan cheese, and lemon juice. Pulse until finely chopped. With the food processor running, slowly drizzle in olive oil until pesto is smooth and well combined. In a large mixing bowl, toss cooked pappardelle pasta with salmon pieces and spinach-watercress pesto until evenly coated. Serve hot, garnished with extra Parmesan cheese and pine nuts if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

These crispy roast potatoes are the perfect side dish for any meal. With their golden brown exterior and fluffy interior, they are sure to be a crowd-pleaser.

Ingredients: 6 medium potatoes, peeled and cut into chunks. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss potatoes with olive oil, salt, pepper, and paprika until evenly coated. Spread potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for 30-35 minutes, flipping halfway through, until potatoes are golden brown and crispy on the outside and tender on the inside. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 35 minutes

On hot summer days, these chia limeade popsicles are a healthy and tasty treat. The sour lime juice, sweet honey, and healthy chia seeds all work well together to make a delicious popsicle.

Ingredients: 1/4 cup chia seeds. 1 cup lime juice. 1/2 cup water. 1/4 cup honey or agave nectar. Zest of 2 limes. Popsicle molds.

Instructions: Chia seeds, water, honey or agave nectar, and lime zest should all be mixed together in a bowl. Chia seeds will swell and the mixture will get thicker if you let it sit for 10 to 15 minutes. Place the mix into popsicle molds. Put in the popsicle sticks and freeze until solid, which should take at least 4 hours. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 15 minutes

Cook Time: 240 minutes

These hand-crafted popsicles are made with fresh, seasonal fruit and natural sweeteners for a refreshing and healthy treat.

Ingredients: 2 cups fresh fruit such as strawberries, mangoes, or kiwi. 1/4 cup honey or maple syrup. 1/2 cup water. Popsicle molds.

Instructions: Wash and prepare the fresh fruit by cutting them into small pieces. In a blender, combine the fresh fruit, honey or maple syrup, and water. Blend until smooth. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold. Place the molds in the freezer and let them freeze for at least 4-6 hours, or until solid. Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds. Enjoy your hand-crafted pops made with fresh fruit!

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan coffee cake is delicious. It has the rich flavors of Saigon cinnamon and buttery streusel. Great for dessert or breakfast!

Ingredients: 2 cups all-purpose flour. 1 cup brown sugar. 1/2 cup granulated sugar. 1/2 cup vegan butter, softened. 1 cup unsweetened almond milk. 2 tsp apple cider vinegar. 2 tsp baking powder. 1 tsp baking soda. 1 tsp vanilla extract. 1/2 tsp salt. 2 tbsp ground Saigon cinnamon.

Instructions: Start by heating the oven to 350F 175C. Butter a round cake pan that is 9 inches in diameter. Put the almond milk and apple cider vinegar in a small bowl and mix them together. Take a break and let it sit for five minutes. Beat the vegan butter and sugars together in a large bowl until they are light and fluffy. The almond milk mixture and vanilla extract should be added to the butter and sugar that have been creamed. The mixture should be mixed well. Add the salt, baking powder, baking soda, and flour all at once. Don't mix any further than that. Gather the ground Saigon cinnamon and brown sugar in a different small bowl. Mix them together to make the streusel topping. Once the pan is ready, pour half of the cake batter into it. Put half of the streusel mix on top of the batter. Put the rest of the batter on top, and then sprinkle the rest of the streusel mixture on top of that. After the oven is hot, bake it for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool for 10 minutes in the pan before moving it to a wire rack to cool all the way through. Cut the coffee cake into pieces and serve it. Enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

This clementine sorbet is a great treat on a hot day because it is cool and sour. It's full of citrus flavor because it's made with fresh clementine juice and a little zest.

Ingredients: 10 clementines, juiced. 1 cup granulated sugar. 1/2 cup water. 1 tablespoon clementine zest.

Instructions: Over medium-low heat, mix sugar, water, and clementine zest in a saucepan. Once the sugar is gone, stir it in and let it cook for two minutes. Take it off the heat and let it cool down all the way. When it's cool, add the clementine juice and mix it in. Put the mixture in an ice cream maker and churn it for as long as the maker's instructions say to, which is usually between 25 and 30 minutes. Put the sorbet in a container and freeze it for at least 4 hours before you serve it.

Prep Time: 15 minutes

Cook Time: 30 minutes

Add a new level of flavor to your BBQ with this Smoky Bourbon BBQ Sauce that has vanilla and beans added to it. It makes your favorite barbecue dishes more interesting and is great for grilling and dipping.

Ingredients: 1 cup ketchup. 1/2 cup dark brown sugar, packed. 1/3 cup apple cider vinegar. 1/4 cup bourbon. 2 tablespoons molasses. 2 tablespoons Worcestershire sauce. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon onion powder. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper adjust to taste. 1 vanilla bean, split and scraped.

Instructions: Put bourbon, molasses, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, onion powder, black pepper, and cayenne pepper in a medium-sized saucepan. Add the other ingredients and mix them together. Scrape out the seeds and split the vanilla bean and add them to the mix. Make sure to stir everything together well. Start by setting the pan on medium heat. Then, slowly pour the mixture in. Turn down the heat and let it simmer for 20 to 25 minutes, stirring every now and then, until the sauce gets the thickness you want. Take the pan off the heat and let the BBQ sauce cool down a bit. After the sauce has cooled, take out the vanilla bean and blend it or use an immersion blender to make it smooth. Put the smokey bourbon BBQ sauce in a jar or other container. Allow it to cool completely before putting it in the fridge. You can use the sauce to baste meats while they're grilling or as a tasty dip. Enjoy the deep, smoky taste with a touch of vanilla, bean, and bourbon!

Prep Time: 10 minutes

Cook Time: 25 minutes

A healthy and refreshing parfait that's great for dessert in the summer. With Greek yogurt, mixed berries, granola, and chia seeds, this tasty treat will satisfy your sweet tooth while keeping you light and healthy.

Ingredients: 1 cup Greek yogurt. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup granola. 2 tablespoons honey. 1 tablespoon chia seeds. Fresh mint leaves for garnish.

Instructions: In a glass or a bowl, layer 1/4 cup of Greek yogurt at the bottom. Add a layer of mixed berries on top of the yogurt. Sprinkle a tablespoon of granola over the berries. Drizzle 1/2 tablespoon of honey over the granola. Repeat the layers until the glass or bowl is filled. Top the parfait with chia seeds and a drizzle of the remaining honey. Garnish with fresh mint leaves. Serve immediately and enjoy your healthy fruit parfait!

Prep Time: 10 minutes

Cook Time: 0 minutes

This pasta dish with broccoli rabe and garlicky anchovies is great for a quick and filling meal.

Ingredients: 8 ounces pasta. 1/4 cup olive oil. 6 anchovy fillets, minced. 4 garlic cloves, minced. 1 bunch broccoli rabe, trimmed and chopped. Salt and black pepper, to taste. Grated Parmesan cheese, for serving.

Instructions: Boil salted water in a pot and cook pasta until it is al dente. Save 1 cup of the pasta water, and then drain the pasta. Warm up the olive oil in a big pan over medium-low heat. It will take about one to two minutes of cooking after adding the minced anchovies and garlic. Season the broccoli rabe with salt and black pepper after adding it to the pan. For about 5 to 7 minutes, or until soft. Put cooked pasta and 1/2 cup of the pasta water you saved in the pan. Throw it all together and mix it well until the pasta is covered in the sauce. If you need to, add more pasta water until the texture you want is reached. Grate Parmesan cheese on top and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes