Veer NYC

This is a classic espresso-based coffee with a hint of creamy froth that is great for getting caffeine quickly.

Ingredients: 1 shot of espresso. A dollop of frothed milk.

Instructions: Use an espresso machine to make a shot of espresso. Whip up a little milk until it's smooth and creamy. Put the espresso shot into a coffee cup. Add some frothed milk to the top of the espresso. Serve right away and enjoy!

The bright citrus fruits, crunchy seeds, and creamy feta cheese in this Citrus and Seed Salad make it both refreshing and healthy. This tasty salad gets a big boost of flavor from the tangy dressing.

Ingredients: 2 cups mixed greens e.g., arugula, spinach, kale. 1 orange, peeled and segmented. 1 grapefruit, peeled and segmented. 1/4 cup pomegranate seeds. 2 tablespoons sunflower seeds. 2 tablespoons pumpkin seeds. 1/4 cup sliced almonds. 1/4 cup crumbled feta cheese. 1/4 cup olive oil. 2 tablespoons fresh lemon juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, orange segments, grapefruit segments, and pomegranate seeds. In a dry skillet, toast the sunflower seeds, pumpkin seeds, and sliced almonds over medium heat until lightly browned and fragrant. Remove from heat and let them cool. Sprinkle the toasted seeds and almonds over the salad. In a small bowl, whisk together the olive oil, fresh lemon juice, honey, salt, and pepper to create the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Top the salad with crumbled feta cheese. Serve immediately and enjoy!

This vegan baby bok choy kimchi salad offers a delightful fusion of flavors, combining the crispness of baby bok choy with the tanginess of kimchi and the sweetness of the dressing. It's a refreshing and nutritious dish perfect for any meal.

Ingredients: 4 baby bok choy, thinly sliced. 1 cup vegan kimchi, chopped. 1 carrot, shredded. 1/4 cup scallions, thinly sliced. 2 tablespoons toasted sesame seeds. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 teaspoon freshly grated ginger.

Instructions: In a large bowl, combine the sliced baby bok choy, chopped kimchi, shredded carrot, and sliced scallions. In a small bowl, whisk together rice vinegar, soy sauce, maple syrup, sesame oil, and freshly grated ginger to make the dressing. Pour the dressing over the salad ingredients and toss well to combine. Sprinkle toasted sesame seeds on top before serving.

These Fanta Orange Cupcakes are a tasty treat that taste like citrus and are a little sweet. Great for people who like citrus fruits and for fun events.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 eggs. 1/2 cup Fanta Orange soda. 1 tsp baking powder. 1/2 tsp vanilla extract. Zest of 1 orange. Orange food coloring optional. 1/4 tsp salt.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and orange zest. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with Fanta Orange soda, beginning and ending with the dry ingredients. Mix until just combined. If desired, add a few drops of orange food coloring for a brighter color. Scoop the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with your favorite frosting and decorate as desired. Enjoy your delicious Fanta Orange Cupcakes!

This Very Vegan Jalapeno Pesto Sandwich tastes great and is good for you. The fresh spinach, creamy avocado, tangy tomato, and spicy jalapeo go well with the zesty basil pesto. You can make this tasty, easy-to-make meal whenever you're hungry.

Ingredients: 2 cups fresh basil leaves. 3 cloves garlic, minced. 1/4 cup walnuts. 1/4 cup nutritional yeast. 1/4 cup olive oil. 1 tablespoon lemon juice. Salt and pepper to taste. 4 jalapenos, sliced. 8 slices whole grain bread. 1 ripe avocado, sliced. 1 tomato, sliced. Handful of baby spinach leaves.

Instructions: In a food processor, combine basil leaves, garlic, walnuts, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth to make the pesto. Spread pesto generously on one side of each slice of bread. Layer avocado slices, tomato slices, jalapeno slices, and spinach leaves on four of the bread slices. Top with the remaining four bread slices to form sandwiches. Heat a non-stick pan over medium heat. Place sandwiches in the pan and cook for 3-4 minutes on each side until golden brown and heated through. Remove from heat and slice sandwiches in half. Serve hot and enjoy!

Tender pulled pork sandwiches with a tangy barbecue sauce, made effortlessly in the slow cooker.

Ingredients: 3 lbs pork shoulder, trimmed. 1 onion, sliced. 1 cup barbecue sauce. 1/4 cup apple cider vinegar. 2 tbsp brown sugar. 1 tbsp Worcestershire sauce. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp red pepper flakes optional. Buns, for serving.

Instructions: Place pork shoulder and onion in the slow cooker. In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, paprika, and red pepper flakes. Pour sauce over pork. Cover and cook on low for 8 hours or high for 4-5 hours. Shred pork and serve on buns.

Delightful and buttery shortbread roll out sugar cookies that are perfect for any occasion. These cookies are easy to make and fun to decorate!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: Mix the flour and salt together in a bowl. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. The vanilla extract should be added. Mix the dry ingredients into the wet ingredients one at a time until the dough comes together. Put the dough in the fridge for at least an hour after making a flat disc out of it. Set the oven to 350F 175C and heat it up. Spread the chilled dough out on a floured surface until it's about 1/4 inch thick. Cut the cookies into the shapes you want and put them on a baking sheet that has been lined with parchment paper. Get the extra dough, roll it out again, and cut out more cookies. After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. If you want, you can add icing or sprinkles to the cookies after they have cooled.

Thinly sliced rib-eye steak, onions, peppers, and melted provolone cheese are cooked with this classic Philly Cheese Steak Sandwich recipe. The whole thing is then put on a toasted hoagie roll.

Ingredients: 1 tablespoon vegetable oil. 1 large onion, halved and thinly sliced. 1 green bell pepper, thinly sliced. Kosher salt and freshly ground black pepper. 1 pound rib-eye steak, thinly sliced. 4 hoagie rolls, split. 8 slices provolone cheese.

Instructions: Over medium-low heat, warm the oil in a big pan. Season with salt and pepper and then add the onions and peppers. Cook for about 5 minutes, or until the vegetables are soft. Move the veggies to one side of the pan and add the steak slices to the other. About two minutes on each side to get brown. In the skillet, divide the steak and vegetables into 4 equal parts and mix them together. Cover each piece with two slices of cheese. Put the lid on and cook for about one minute, until the cheese melts. Warm up the hoagie rolls in the meantime. The steak and cheese mix should be spread out on the rolls. Enjoy while hot!

This Vietnamese Noodle Salad with Lemongrass Chicken is a refreshing and flavorful dish that combines tender grilled chicken with fresh vegetables and herbs. The lemongrass marinade adds a zesty kick to the chicken, while the vermicelli noodles provide a satisfying base. It's a perfect balance of textures and flavors, making it a delicious and healthy meal option.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons lemongrass, minced. 2 cloves garlic, minced. 2 tablespoons fish sauce. 2 tablespoons soy sauce. 1 tablespoon brown sugar. 8 ounces rice vermicelli noodles. 4 cups mixed salad greens. 1 cucumber, thinly sliced. 1 carrot, julienned. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup unsalted peanuts, chopped. Lime wedges for garnish.

Instructions: For the marinade, put the minced garlic, fish sauce, soy sauce, and brown sugar in a bowl and mix them together. Lay out thin strips of chicken breast and put them in the lemongrass mixture. Let them sit for at least 30 minutes. Follow the directions on the package to cook the rice vermicelli noodles while the chicken is marinating. Remove the water and set it aside. Get a grill or grill pan hot, but not too hot. After marinating, grill the chicken strips for three to four minutes on each side, or until they are fully cooked and have a little char on them. Spread the cooked vermicelli noodles out on four plates or bowls before putting the salad together. Mix salad greens, cucumber slices, julienned carrots, mint leaves, and cilantro leaves should be put on top of the noodles. Put the lemongrass chicken that you grilled on top of the salad. Put chopped peanuts on top of the salad and top it off with lime wedges. Serve right away and enjoy!