#tasteexplosion

A colorful and refreshing salad made with roasted beets that are sweet and earthy and blood oranges that are bright and sour. This salad is a great mix of tastes and textures, thanks to the feta cheese and fresh mint on top.

Ingredients: 3 medium beets, roasted and sliced. 2 blood oranges, peeled and segmented. 1/4 cup red onion, thinly sliced. 1/4 cup fresh mint leaves. 1/4 cup crumbled feta cheese. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: For about 45 minutes, or until soft, roast the beets in an oven that has already been heated to 400F 200C. After they cool down, peel and cut them. Remove any seeds from the blood oranges and peel and cut them into pieces. Put the blood orange slices, red onion slices, roasted beets, and fresh mint leaves in a large bowl. Put the olive oil and balsamic vinegar in a small bowl and mix them together with a whisk. Add pepper and salt to taste. Pour the dressing over the salad and toss it gently to mix. Crumble the feta cheese and sprinkle it on top of the salad. Serve the Blood Orange and Beet Salad right away and enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

This Spicy Tomato Cream Pasta is a quick and easy meal that tastes great with the combination of spicy and creamy flavors.

Ingredients: 250g pasta of your choice. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 small onion, finely chopped. 1 teaspoon red pepper flakes. 1 can 400g crushed tomatoes. 1/2 cup heavy cream. Salt and pepper to taste. Grated parmesan cheese for garnish. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic, chopped onion, and red pepper flakes. Saut until onions are translucent and fragrant, about 3-4 minutes. Pour in the crushed tomatoes and stir well. Let it simmer for about 5 minutes. Stir in the heavy cream and season with salt and pepper. Let it simmer for another 2-3 minutes. Add the cooked pasta to the skillet and toss until well coated with the sauce. Serve hot, garnished with grated parmesan cheese and fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Super Green Chimichurri Pesto Paleo Sauce combines the freshness of chimichurri with the creaminess of pesto. It's a vibrant and nutrient-packed sauce that's perfect for adding a burst of flavor to your paleo dishes.

Ingredients: 1 cup fresh parsley, packed. 1/2 cup fresh cilantro, packed. 1/2 cup fresh basil leaves, packed. 1/4 cup fresh mint leaves, packed. 3 cloves garlic. 1/4 cup extra virgin olive oil. 2 tablespoons lemon juice. 1/4 cup raw pine nuts. 1/4 teaspoon sea salt. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional.

Instructions: In a food processor, combine the fresh parsley, cilantro, basil, mint, and garlic. Pulse until chopped finely. Blend the herb mixture with the olive oil and lemon juice until a smooth sauce forms. Incorporate the sea salt, black pepper, red pepper flakes, and pine nuts if preferred. Repeatedly blend until the sauce is well combined and has the consistency of pesto. If needed, adjust the seasoning by tasting it. Spoon into a bowl or jar the Super Green Chimichurri Pesto Paleo Sauce. Use right away as a tasty dip or as a sauce for roasted veggies or grilled meats.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Loaded Ranch Twice Baked Potatoes with Bacon are a delicious and indulgent side dish that's perfect for any meal. The combination of creamy potato filling, crispy bacon, and cheesy goodness is simply irresistible. Top it off with a drizzle of ranch dressing for the ultimate flavor explosion.

Ingredients: 4 large russet potatoes. 4 slices of bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup ranch dressing. 2 tablespoons chopped fresh chives. Salt and pepper to taste.

Instructions: Set the oven temperature to 400F 200C. After giving the potatoes a thorough wash and scrub, prick them multiple times with a fork. When the potatoes are fork-tender, place them directly on the oven rack and bake for 45 to 60 minutes. After taking the potatoes out of the oven, allow them to cool slightly. Cook the bacon in a skillet over medium heat until crispy while the potatoes are cooling. After crumbling the bacon, place it aside. Scoop out the flesh from the top third of each potato, leaving a thin shell behind. Transfer the potato flesh to a bowl for mixing. To the bowl containing the potato flesh, add the chopped chives, ranch dressing, sour cream, crumbled bacon, and shredded cheddar cheese. To taste, add salt and pepper for seasoning. The potato filling should be well mixed and mashed to a creamy consistency. Place the loaded potato filling inside the potato shells. Return the stuffed potatoes to the oven and continue to bake for a further 15 to 20 minutes, or until the cheese is bubbling and melted. If desired, garnish with more chives and serve hot.

Prep Time: 20 minutes

Cook Time: 80 minutes

These Roasted Garlic Turkey Burgers taste great and are better for you than regular beef burgers. When you roast garlic, it gives the juicy turkey patties a rich, savory flavor. The fresh toppings make the meal taste great and fill you up.

Ingredients: 1 lb ground turkey. 4 cloves of roasted garlic, minced. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 whole wheat burger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Mayonnaise. Mustard.

Instructions: In a mixing bowl, combine the ground turkey, minced roasted garlic, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Divide the turkey mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan over medium-high heat and lightly oil it to prevent sticking. Place the turkey patties on the grill or pan and cook for about 4-5 minutes per side or until they are cooked through and have a nice char on the outside. While the patties are cooking, lightly toast the whole wheat burger buns on the grill or in a toaster. Once the turkey burgers are cooked, assemble your burgers by placing lettuce leaves on the bottom half of each bun, followed by a turkey patty, sliced tomatoes, and sliced red onion. Spread mayonnaise and mustard on the top half of the buns, then place them on top of the assembled burgers. Serve the Roasted-Garlic Turkey Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Spicy Crusted Salmon Burgers will make your burgers more interesting. They taste great and are great for seafood lovers who like things a little spicy.

Ingredients: 1 lb fresh salmon fillet, skinless. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tsp paprika. 1/2 tsp cayenne pepper. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced red onions. Mayonnaise. Sriracha sauce.

Instructions: Cut the salmon fillet into small chunks and place them in a food processor. Add breadcrumbs, Parmesan cheese, minced garlic, paprika, cayenne pepper, salt, and black pepper to the food processor with the salmon. Pulse the mixture until it forms a coarse paste. Divide the salmon mixture into 4 equal portions and shape them into burger patties. Preheat a grill or a grill pan over medium-high heat. Place the salmon patties on the grill and cook for about 4-5 minutes per side, or until they are cooked through and have a nice crust. While the salmon patties are cooking, toast the hamburger buns on the grill for a minute or two until they are lightly browned. To assemble the burgers, spread mayonnaise and Sriracha sauce on the bottom half of each bun. Place a salmon patty on each bun, then top with lettuce, sliced tomatoes, and sliced red onions. Place the top half of the bun on top to complete the burger. Serve your Spicy Crusted Salmon Burger hot, with your choice of side dishes. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes