Chunky Citrus Guacamole is a zesty twist on the classic guacamole recipe, incorporating the bright flavors of lime and orange for a refreshing dip.

Ingredients: 3 ripe avocados, peeled, pitted, and diced. 1/2 cup diced red onion. 1/2 cup diced tomato. 1/4 cup chopped cilantro. Juice of 2 limes. Juice of 1 orange. 1 jalapeo pepper, seeded and minced. Salt and pepper to taste.

Instructions: In a large mixing bowl, mash the avocados to your desired consistency. Add diced red onion, tomato, cilantro, and minced jalapeo pepper to the bowl. Squeeze the juice of 2 limes and 1 orange over the mixture. Season with salt and pepper, then gently mix all ingredients until well combined. Adjust seasoning to taste, if needed. Serve immediately with tortilla chips or as a topping for tacos, nachos, or salads.

Prep Time: 15 minutes

Cook Time: 0 minutes

This tasty Garlic-Lime Pork with Farro and Kale will take your dinner to the next level. In a zesty garlic-lime sauce, juicy pork chops are cooked and served over hearty farro and sauted kale. The flavors and textures go together perfectly!

Ingredients: - 4 boneless pork chops. - Salt and pepper to taste. - 3 cloves garlic, minced. - Zest and juice of 2 limes. - 2 tablespoons olive oil. - 1 cup farro, cooked. - 2 cups kale, chopped. - 1/4 cup fresh cilantro, chopped. - 1/4 cup feta cheese, crumbled. - Red pepper flakes for a hint of spice optional.

Instructions: Turn on your oven and heat it up to 375F 190C. On both sides, season the pork chops with salt and pepper. Put the minced garlic, lime zest, lime juice, and olive oil in a small bowl. Mix them together to make a marinade. Put the pork chops in a shallow dish and cover them with half of the marinade. Give them at least 15 minutes to soak. Set a skillet that can go in the oven on medium-high heat. Season the pork chops with the sauce and cook them for two to three minutes on each side. Place the skillet in an oven that has already been heated and cook for another 10 to 12 minutes, or until the pork is done the way you like it. In a different pan, cook the kale until it wilts while the pork is cooking. Put some cooked farro on each plate, then add some sauted kale on top of each. Finally, put a pork chop on top of each chop. Pour the rest of the garlic-lime marinade over the food. If you like your food a little spicy, top it with red pepper flakes, fresh cilantro, and crunched up feta cheese. Garlic-Lime Pork with Farro and Kale is tasty and good for you.

Prep Time: 20 minutes

Cook Time: 15 minutes

Sardinas asadas con gremolata is a simple and flavorful dish featuring grilled sardines topped with a vibrant parsley, garlic, and lemon gremolata. The grilling imparts a smoky flavor to the tender sardines while the gremolata adds a refreshing and zesty contrast.

Ingredients: 12 fresh sardines, cleaned and gutted. 3 tablespoons olive oil. Salt and pepper to taste. 1/2 cup chopped fresh parsley. 3 cloves garlic, minced. Zest of 1 lemon. 1 tablespoon lemon juice.

Instructions: Preheat grill to medium-high heat. Brush sardines with olive oil and season with salt and pepper. Grill sardines for 3-4 minutes on each side until cooked through and lightly charred. In a small bowl, combine chopped parsley, minced garlic, lemon zest, and lemon juice to make gremolata. Serve grilled sardines hot, topped with gremolata.

Prep Time: 15 minutes

Cook Time: 10 minutes

Juicy grilled chicken thighs paired with creamy tahini, zesty chilli relish, and crisp veggies create a delicious and satisfying burger experience.

Ingredients: 4 boneless, skinless chicken thighs. Salt and black pepper to taste. 4 burger buns. 1 cup tahini sauce. 1/2 cup chilli relish. 1 red onion, thinly sliced. Lettuce leaves for garnish. 4 slices of tomato. 4 slices of cheese optional.

Instructions: Warm up the grill over medium-high heat. Add salt and black pepper to the chicken thighs. The chicken thighs should be cooked through after 5 to 7 minutes on each side. For one to two minutes, until they're just barely golden, toast the burger buns on the grill. Put tahini sauce on the bottom half of every bun. Add a grilled chicken thigh to the bun that has tahini on it. Add chili relish, tomato slices, red onion slices, and cheese, if you want. Place lettuce leaves on top, then put the other half of the bun on top of that. If you need to, use a toothpick to hold the burger together. Do this again for the rest of the burgers. Enjoy the chicken thigh burgers that you cooked on the grill!

Prep Time: 15 minutes

Cook Time: 15 minutes

Experience the fusion of smoky barbecue flavors with South Indian zest in these delicious sweet potato and black bean tacos. A perfect blend of textures and spices, these tacos are a delightful twist on traditional barbecue dishes.

Ingredients: 2 cups diced sweet potatoes. 1 can 15 oz black beans, drained and rinsed. 1 tablespoon olive oil. 2 teaspoons barbecue spice blend. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded red cabbage. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. Lime wedges for serving.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the diced sweet potatoes with olive oil, barbecue spice blend, ground cumin, paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Spread the seasoned sweet potatoes on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender, stirring halfway through. In a skillet over medium heat, warm the black beans until heated through. Warm the corn tortillas in a dry skillet or microwave according to package instructions. Assemble the tacos by placing a spoonful of black beans on each tortilla, followed by the roasted sweet potatoes. Top with shredded red cabbage, diced tomatoes, and chopped cilantro. Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your BBQ spiced sweet potato and black bean tacos with a zesty South Indian twist!

Prep Time: 15 minutes

Cook Time: 25 minutes

Zesty grilled zucchini and sweet corn kernels on toasted baguette rounds, with a creamy lemon basil ricotta on top.

Ingredients: 2 small zucchinis, thinly sliced lengthwise. 1 cup fresh corn kernels. 1 tablespoon olive oil. Salt and pepper to taste. 1 French baguette, sliced into rounds. 1 cup ricotta cheese. Zest of 1 lemon. 2 tablespoons chopped fresh basil. 1 clove garlic, minced. 1 tablespoon lemon juice. Extra basil leaves for garnish.

Instructions: Preheat grill or grill pan over medium heat. In a bowl, toss zucchini slices and corn kernels with olive oil, salt, and pepper. Grill zucchini slices and corn kernels until tender and slightly charred, about 2-3 minutes per side. Set aside. Grill baguette rounds until toasted, about 1 minute per side. Set aside. In another bowl, mix ricotta cheese, lemon zest, chopped basil, minced garlic, and lemon juice until well combined. Season with salt and pepper to taste. Spread a generous layer of lemon basil ricotta onto each grilled baguette round. Top each crostini with grilled zucchini slices and corn kernels. Garnish with extra basil leaves. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This lemon chicken recipe with sauce is full of citrus flavor and great for a quick and easy dinner. Every bite of the chicken is irresistible because of the tangy goodness of the marinade.

Ingredients: 4 chicken breasts. 2 lemons, juiced and zested. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon honey. 1 tablespoon soy sauce. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, honey, and soy sauce. Season chicken breasts with salt and pepper on both sides. Place chicken breasts in a baking dish and pour the lemon sauce over them. Marinate for at least 30 minutes in the refrigerator. Preheat oven to 375F 190C. Bake chicken for 25-30 minutes or until cooked through, basting occasionally with the sauce. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes