Sun Runner Crew

The crispy roasted potatoes and creamy coriander yogurt dressing in this Moroccan-style salad make for a great mix of tastes and textures. This side dish is great for any event.

Ingredients: 4 medium-sized potatoes, peeled and cut into cubes. 2 tablespoons olive oil. 1 teaspoon cumin powder. 1 teaspoon paprika. 1/2 teaspoon coriander powder. Salt and pepper to taste. 1 cup plain Greek yogurt. 2 tablespoons fresh coriander leaves, chopped. 2 cloves garlic, minced. Juice of 1 lemon. 2 tablespoons olive oil. Salt and pepper to taste. Mixed salad greens for serving.

Instructions: Start by heating the oven to 400F 200C. Put the potato cubes in a large bowl and add the cumin powder, paprika, coriander powder, salt, and pepper. Toss the potatoes until they are well covered. Place the seasoned potatoes in a single layer on a baking sheet. Roast in a hot oven for 30 to 35 minutes, or until they are crispy and golden brown. Flip them over halfway through cooking to make sure they cook evenly. Set the coriander yogurt dressing aside while the potatoes roast. Put chopped coriander leaves, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Mix the ingredients together. After mixing well, set it aside. Take the potatoes out of the oven and let them cool down a bit after they are done roasting. Place the mixed salad greens on a platter. Add the roasted potatoes on top of the greens. Then, drizzle the coriander yogurt dressing over the potatoes. If you want, you can add more fresh coriander leaves as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

This keto-friendly dish features grilled asparagus topped with a refreshing tomato salad and creamy goat cheese. It's bursting with flavor and makes a perfect low-carb side or light meal.

Ingredients: 1 bunch of asparagus, trimmed. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 2 tablespoons balsamic vinegar. 2 tablespoons extra virgin olive oil. 2 ounces goat cheese, crumbled. Fresh basil leaves for garnish.

Instructions: Warm the grill up to a medium-high level. Add asparagus to a bowl and season with salt and pepper. Grill the asparagus for 5 to 7 minutes, turning it every now and then, until it's soft and lightly charred. Put cherry tomatoes, balsamic vinegar, and extra virgin olive oil in a different bowl. Put the grilled asparagus on a platter to serve. Add the tomato salad and goat cheese crumbles on top. Before serving, sprinkle with fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Vegan Lentil Burger tastes great and is better for you than regular meat burgers. It tastes good and is full of protein and fiber from the lentils. Great for a quick and easy dinner during the week or a barbecue on the weekend!

Ingredients: 1 cup cooked lentils. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 1 clove garlic, minced. 1 tablespoon ground flaxseed. 2 tablespoons water. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Burger buns and toppings of your choice.

Instructions: In a small bowl, mix ground flaxseed with water and let it sit for 5 minutes to form a gel-like consistency, creating a flax egg. In a large mixing bowl, mash cooked lentils with a fork or potato masher. Add breadcrumbs, chopped onion, bell pepper, minced garlic, prepared flax egg, soy sauce, smoked paprika, cumin, salt, and pepper to the mashed lentils. Mix until well combined. Divide the mixture into equal portions and shape them into burger patties. Heat a non-stick skillet over medium heat. Cook the lentil burger patties for about 4-5 minutes on each side, or until golden brown and crispy. Toast burger buns if desired, then assemble the burgers with your favorite toppings such as lettuce, tomato, avocado, and vegan mayo. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious tart with a base of creamy ricotta and Parmesan cheese and the bright flavors of heirloom tomatoes, zucchini, and yellow squash. The crust is made of flaky puff pastry.

Ingredients: 1 sheet puff pastry. 2 large heirloom tomatoes, sliced. 1 zucchini, thinly sliced. 1 yellow squash, thinly sliced. 1/2 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Place the puff pastry on a baking sheet lined with parchment paper. In a small bowl, mix together the ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper. Spread the cheese mixture evenly over the puff pastry, leaving a border around the edges. Arrange the sliced tomatoes, zucchini, and yellow squash on top of the cheese mixture. Drizzle olive oil over the vegetables and season with salt and pepper. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the vegetables are tender. Remove from the oven and let cool slightly before garnishing with fresh basil leaves. Slice and serve warm.

Prep Time: 15 minutes

Cook Time: 25 minutes

#VegetarianDelight, #RicottaCheese, #CheesyGoodness, #PuffPastry

These gluten-free vegan doughnut sticks are a delightful treat for those with dietary restrictions or anyone craving a healthier version of a classic favorite. They are tender, flavorful, and perfect for breakfast or a sweet snack.

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup coconut sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk. 2 tbsp melted coconut oil. 1 tsp vanilla extract. 1/4 cup maple syrup. 1/4 cup powdered sugar optional, for dusting.

Instructions: Warm the oven up to 350F 175C and grease a pan for doughnuts. Use a whisk to mix the coconut sugar, baking powder, baking soda, salt, and gluten-free flour in a bowl. The dry ingredients should be mixed with melted coconut oil, vanilla extract, and maple syrup. Mix everything together well. Fill each mold about two thirds of the way to the top with batter in the doughnut pan that has been prepared. Put the doughnuts in an oven that has already been heated up. Bake for 10 to 12 minutes, or until they are lightly golden brown and a toothpick stuck in the middle comes out clean. Donuts should be taken out of the oven and left to cool in the pan for a few minutes before being moved to a wire rack to finish cooling. Sprinkle with powdered sugar if you want after it has cooled. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

For a cozy fall meal, these Crockpot Balsamic Roast Beef French Dip Sandwiches are great. The beef is cooked slowly in a tasty balsamic sauce until it's so tender that it melts in your mouth. It's then served on toasted French rolls with gooey provolone cheese and a side of the meaty cooking juices to dip.

Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1/2 cup balsamic vinegar. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 tablespoon honey. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 8 French rolls. 8 slices provolone cheese. 2 tablespoons butter.

Instructions: Put the beef chuck roast in the crock pot. Soy sauce, garlic, honey, rosemary, thyme, and black pepper should all be mixed together in a bowl. Spread the mix on top of the beef chuck roast. For 8 hours, or until the beef is soft, cover and cook on low heat. Use two forks to shred the beef after it's done cooking. Put provolone cheese on one side of sliced French rolls. Put the rolls under the broiler until the bread is golden and the cheese melts. On the other side of the rolls, spread butter. Shred the beef and put it in the rolls. Serve with the cooking juices as a dipping sauce.

Prep Time: 15 minutes

Cook Time: 480 minutes

These ultimate brownies are rich, fudgy, and irresistible. They're perfect for satisfying your chocolate cravings and impressing your friends and family.

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

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking pan. In a microwave-safe bowl, melt the butter in 30-second intervals until fully melted. In a separate bowl, mix together sugar, flour, cocoa powder, and salt. Stir melted butter into the dry ingredients until well combined. Beat in eggs, one at a time, then stir in vanilla extract until smooth. Fold in chocolate chips. Pour batter into the prepared pan and spread evenly. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool before slicing into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy the gluten-free Thai Panang Vegetable Curry, which is very rich and full of flavor. This fragrant and creamy curry is full of fresh vegetables and tofu, making it a filling and healthy meal.

Ingredients: 1 can 14 oz coconut milk. 2-3 tablespoons gluten-free Panang curry paste. 1 cup mixed vegetables e.g., bell peppers, carrots, broccoli. 1 cup firm tofu, cubed. 2 tablespoons gluten-free soy sauce. 1 tablespoon brown sugar. 1 tablespoon vegetable oil. 1 lime, juiced. Fresh cilantro leaves for garnish. Cooked rice or rice noodles optional.

Instructions: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the Panang curry paste and saut for 1-2 minutes until fragrant. Pour in the coconut milk and stir well. Bring it to a gentle simmer. Add the mixed vegetables and tofu cubes to the pan. Stir to coat them with the curry sauce. Cook for about 10-12 minutes, or until the vegetables are tender and the tofu is heated through. Stir in the gluten-free soy sauce and brown sugar. Taste and adjust the seasoning if needed. Squeeze the lime juice into the curry and stir. Serve the gluten-free Thai Panang vegetable curry hot over cooked rice or rice noodles if desired. Garnish with fresh cilantro leaves. Enjoy your delicious gluten-free Thai Panang Vegetable Curry!

Prep Time: 15 minutes

Cook Time: 20 minutes

Like the classic Chicken Cordon Bleu, but even better, these burgers have ground chicken, Swiss cheese, ham, and a tangy sauce that makes them taste great.

Ingredients: 1 lb ground chicken. 4 slices Swiss cheese. 4 slices ham. 4 burger buns. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp garlic powder. 1/4 tsp onion powder. 1/4 cup mayonnaise. 2 tbsp Dijon mustard. 1 cup shredded lettuce. 1 tomato, sliced. 4 slices red onion. 4 pickle slices.

Instructions: Ground chicken, breadcrumbs, egg, salt, black pepper, garlic powder, and onion powder should all be mixed together in a bowl. Mix everything together well. Cut the chicken mixture into four equal parts and form each one into a burger patty. Set the grill or pan on medium-high heat. About 5 to 6 minutes on each side, or until the chicken is cooked all the way through. Put a slice of Swiss cheese on top of each patty to melt in the last minute of cooking. Toast the buns on the grill or in a toaster while the patties are cooking. To make a sauce, mix mayonnaise and Dijon mustard in a small bowl. Spread the mayo-Dijon sauce on the bottom half of each bun before putting the burgers together. Put a lettuce leaf on top of the sauce, then a chicken patty with cheese that has melted on top of that. Put in a pickle slice, tomato, red onion, and a ham slice. Put the other half of the bun on top, and then serve your tasty Chicken Cordon Bleu Burgers!

Prep Time: 15 minutes

Cook Time: 12 minutes

A tasty and comforting stuffing recipe that is easy to make in the slow cooker. It's great for holidays or any time you want a taste of home.

Ingredients: 1 loaf bread, cubed. 1 cup chopped celery. 1 cup chopped onion. 1/4 cup chopped fresh parsley. 1 teaspoon poultry seasoning. 1/2 teaspoon dried sage. 1/2 teaspoon dried thyme. 1/2 teaspoon dried marjoram. 1/2 cup butter, melted. 2 cups chicken broth. Salt and pepper to taste.

Instructions: Put the bread cubes, celery, onion, parsley, poultry seasoning, sage, thyme, and marjoram in a large bowl. Pour melted butter over the mixture and mix it around until it's all covered. Put the mixture in a slow cooker that has been greased. Spread the chicken broth out over the top. Add pepper and salt. Cover and cook on low for 4 to 6 hours, or until everything is hot and the flavors are mixed.

Prep Time: 15 minutes

Cook Time: 240 minutes

You can serve these garlic herb potatoes as a side dish with any meal. They taste great with garlic and herbs and are crispy on the outside and creamy on the inside.

Ingredients: 4 large potatoes. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Preheat oven to 425F 220C. Peel and slice potatoes into 1/2 inch thick rounds. In a bowl, mix olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss potato slices in the herb mixture until evenly coated. Spread potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until potatoes are golden brown and crispy outside, tender inside. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

These keto steaks marinated in a special sauce taste great and are great for people on a low-carb diet. The marinade makes the meat tender and adds tasty herbs and spices to it. Don't worry about the carbs when you eat a juicy steak.

Ingredients: 4 steaks sirloin or ribeye, about 1 inch thick. 1/4 cup olive oil. 2 tablespoons soy sauce or coconut aminos. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Mix the garlic, thyme, rosemary, olive oil, and soy sauce in a small bowl with a whisk. Salt and pepper the steaks, then put them in a shallow dish or a plastic bag that can be closed again. Make sure the steaks are evenly covered with the marinade as you pour it over them. Put the bag in the fridge for at least two hours, or overnight for the best taste. When you're ready to cook, take the steaks out of the marinade and throw away the extra marinade. Warm up the pan or grill over medium-high heat. For medium-rare steaks, cook them for 34 minutes on each side. You can change the cooking time depending on how done you want them. Take the steaks off the heat and let them rest for a few minutes. Cut it across the grain and serve it hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

The Perfect Pina Colada is a classic tropical cocktail that combines the flavors of rum, pineapple, and coconut cream, resulting in a refreshing and indulgent drink that transports you to a sunny beach paradise with every sip.

Ingredients: 2 oz white rum. 3 oz pineapple juice. 1 oz coconut cream. 1 cup crushed ice. Pineapple slice and maraschino cherry for garnish.

Instructions: In a blender, blend white rum, pineapple juice, coconut cream, and crushed ice together. Mix until it's smooth. Pour into a glass that is already cold. Add a maraschino cherry and a slice of pineapple as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

These crunchy slaw sandwiches with juicy burgers and crispy fried pickles are a great way to enjoy the tastes of summer. Great for a barbecue in the backyard or a picnic in the sun!

Ingredients: 4 hamburger buns. 4 large lettuce leaves. 1 pound ground beef. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1 cup coleslaw mix cabbage and carrots. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon honey. 1 cup pickles sliced into rounds. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Vegetable oil for frying. Salt and pepper to taste.

Instructions: In a bowl, mix the ground beef, salt, black pepper, garlic powder, and onion powder. Form the mixture into four burger patties. Preheat a grill or skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. Toast the hamburger buns on the grill or skillet as well. In another bowl, combine the coleslaw mix, mayonnaise, Dijon mustard, and honey. Mix well to create the slaw. For the fried pickles, heat vegetable oil in a deep pan or fryer to 350F 175C. In a separate bowl, whisk together the buttermilk, flour, paprika, cayenne pepper, salt, and pepper to make a batter. Dip the pickle slices into the batter and then carefully place them into the hot oil. Fry until golden brown, about 2-3 minutes. Use a slotted spoon to remove them and place them on paper towels to drain excess oil. To assemble the sandwiches, place a lettuce leaf on the bottom bun, add a burger patty, top with a generous spoonful of slaw, and finally, add a few fried pickle slices. Place the top bun on and serve immediately.

Prep Time: 20 minutes

Cook Time: 15 minutes

Enjoy the rich and creamy vegan chocolate hazelnut pudding with date caramel sauce and airy coconut whip on top. This dessert is a rich treat that can be served at any time, and it's made from only plants!

Ingredients: 1 cup hazelnuts, soaked and peeled. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 cup dates, pitted and soaked. 1/4 cup water. 1 can 14 oz coconut cream, chilled overnight. 2 tbsp powdered sugar. 1/2 tsp vanilla extract.

Instructions: In a food processor, blend soaked and peeled hazelnuts until finely ground. Add cocoa powder, maple syrup, almond milk, and vanilla extract to the hazelnut mixture. Blend until smooth and creamy. Transfer the pudding mixture into serving cups. In a blender, blend soaked dates with water until a smooth caramel-like consistency forms. Drizzle the date caramel sauce over the pudding. Open the chilled coconut cream can and scoop out the solid cream into a mixing bowl, leaving the liquid behind. Add powdered sugar and vanilla extract to the coconut cream. Whip until light and fluffy. Top the pudding with coconut whip. Serve immediately or chill in the refrigerator until ready to serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

This delicious chili dog sandwich will make you feel like you're at the state fair. Served with toasted buns, perfectly grilled hot dogs, savory chili, gooey cheese, and bright, fresh toppings. Mustard and ketchup are squeezed on top to finish.

Ingredients: 4 hot dog buns. 4 beef hot dogs. 1 cup chili. 1/2 cup shredded cheddar cheese. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup chopped fresh cilantro optional. Mustard and ketchup, to taste.

Instructions: Warm up the grill or grill pan over medium-high heat. It takes about 5 to 7 minutes on the grill to get the hot dogs fully cooked and a little charred. Warm up the chili in a saucepan over medium-low heat. Toast the hot dog buns on the grill until they get a little brown. Toast the buns and put hot dogs inside them. Cover every hot dog with chili, cheese, onions, tomatoes, and cilantro, if you want to use it. Depending on your taste, drizzle mustard and ketchup over the toppings. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

These Ginger Crinkles are soft and chewy with a perfect blend of warm spices. They are delightful to enjoy with a cup of tea or as an afternoon treat. The crinkled appearance makes them look as good as they taste!

Ingredients: 2 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1/4 cup molasses. 1/3 cup granulated sugar for rolling.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the flour, ginger, baking soda, cinnamon, cloves, and salt in a medium-sized bowl and mix them together with a whisk. When the butter is soft, add 1 cup of granulated sugar and cream them together in a large bowl until they are light and fluffy. Add the egg and molasses and beat until well mixed. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Put the dough in the fridge for about 30 minutes to make it easier to work with. Take dough balls about the size of a tablespoon and roll them into balls. Cover the dough balls with the last 1/3 cup of granulated sugar by rolling them in it. Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one. The cookies should be baked in a hot oven for 10 to 12 minutes, or until they are set and have a few cracks on top. Take the baking sheet out of the oven and let the cookies cool for 5 minutes on it. Then move them to a wire rack to finish cooling. Have fun with these tasty Ginger Crinkles!

Prep Time: 20 minutes

Cook Time: 10 minutes