YMDC NYC

This tasty and creamy guacamole topping will make your toast even better. It's great for breakfast or a quick snack, and every bite is a flavor explosion from the ripe avocados, fresh vegetables, and tangy lime juice.

Ingredients: 2 ripe avocados. 1/4 cup diced red onion. 1/4 cup diced tomato. 2 tablespoons chopped fresh cilantro. 1 clove garlic, minced. 1 lime, juiced. Salt and pepper to taste. 4 slices of your favorite bread, toasted.

Instructions: Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork or potato masher until smooth but slightly chunky. Add the diced red onion, diced tomato, chopped cilantro, minced garlic, and lime juice to the mashed avocado. Stir everything together until well combined. Season the guacamole with salt and pepper to taste. Adjust the seasoning as needed. Spread a generous amount of the guacamole onto each slice of toasted bread. Serve immediately, garnished with extra cilantro or lime wedges if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

With a combination of savory ground beef, sweet and tangy barbecue sauce, and the rich flavor of pinto beans, these cowboy beans are a hearty and flavorful dish. They simmer to perfection in an oven or slow cooker, making them the perfect comfort food for any situation.

Ingredients: 1 lb dried pinto beans, soaked overnight. 1 lb ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1/2 cup barbecue sauce. 1/4 cup ketchup. 1/4 cup brown sugar. 2 tablespoons mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon chili powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 4 cups beef broth. 1 bay leaf.

Instructions: Brown the ground beef over medium heat in a skillet. Cook the minced garlic and chopped onions together until the onions become transparent. Spoon the beef mixture into a Dutch oven or slow cooker. Stir in the pinto beans that have been soaked, chili powder, black pepper, salt, bay leaf, brown sugar, mustard, and Worcestershire sauce. Add the beef broth and thoroughly mix. If you're using a slow cooker, cook for eight hours on low heat. Cover and bake, if using an oven, at 300F 150C for three to four hours, checking and stirring from time to time. Remove the bay leaf and serve hot after the beans are soft and the flavors have combined. Adding shredded cheese or chopped green onions as a garnish is optional. Savor the delicious Cowboy Beans!

Prep Time: 20 minutes

Cook Time: 240 minutes

A vibrant and nutritious soup featuring the fresh flavors of spring ramps, radishes, and spinach.

Ingredients: 1 bunch ramps, chopped. 1 cup radishes, sliced. 2 cups spinach leaves. 4 cups vegetable broth. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Heat olive oil in a pot over medium heat. Add chopped ramps and sliced radishes, saut until softened, about 5 minutes. Add spinach leaves and saut until wilted. Pour in vegetable broth, season with salt and pepper. Bring to a simmer and cook for 15 minutes. Blend the soup until smooth using an immersion blender or regular blender. Adjust seasoning if necessary. Serve hot, garnished with additional ramps or radish slices if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

These vegan mushroom rolls are delicious and can be eaten as a snack or as an appetizer. It's sure to impress with its tasty mushroom filling wrapped in flaky puff pastry.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 250g mushrooms, finely chopped. 1/2 tsp dried thyme. Salt and pepper to taste. 2 sheets vegan puff pastry. 1 tbsp soy milk, for brushing.

Instructions: Preheat oven to 200C 390F. Heat olive oil in a pan over medium heat. Add onion and garlic, saut until softened. Add mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and moisture evaporates. Roll out puff pastry sheets. Cut each sheet into 4 squares. Divide mushroom mixture among the squares. Roll up each square to form a roll. Place rolls on a baking tray lined with parchment paper. Brush the tops of the rolls with soy milk. Bake in the preheated oven for 15-20 minutes or until golden brown. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Chipotle Black Bean Burgers are a flavorful and protein-packed vegetarian option. The smokiness from the chipotle peppers adds a spicy kick, while the black beans provide a hearty texture. Customize with your favorite toppings for a satisfying and wholesome burger experience.

Ingredients: 2 cans 15 oz each black beans, drained and rinsed. 1 cup breadcrumbs. 1/2 cup finely chopped red onion. 1/4 cup chopped fresh cilantro. 2 tablespoons adobo sauce from canned chipotle peppers. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 egg, beaten. 4 whole wheat burger buns. Optional toppings: lettuce, tomato, avocado, and chipotle mayo.

Instructions: In a large bowl, mash black beans with a fork or potato masher. Add breadcrumbs, red onion, cilantro, adobo sauce, cumin, garlic powder, salt, black pepper, and beaten egg to the mashed black beans. Mix until well combined. Divide the mixture into 4 equal portions and shape each portion into a patty. Preheat a grill or grill pan over medium heat. Cook the black bean patties for 4-5 minutes per side, or until they are heated through and have grill marks. Toast the whole wheat burger buns on the grill for 1-2 minutes. Assemble the burgers by placing each black bean patty on a bun and topping with lettuce, tomato, avocado, and chipotle mayo if desired. Serve immediately and enjoy your delicious Chipotle Black Bean Burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Avocados add creaminess to this Greek-style quinoa salad, which is both healthy and refreshing. This salad is great for a light and healthy meal because it is full of colorful vegetables, feta cheese, and a tangy dressing.

Ingredients: 1 cup quinoa. 2 cups water. 1 cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/2 cup Kalamata olives, sliced. 1/2 cup crumbled feta cheese. 2 ripe avocados, diced. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff quinoa with a fork and let it cool. In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, red onion, olives, feta cheese, and diced avocados. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Add some spice to your grill with these Grilled Cajun Shrimp Skewers. The perfect mix of spices and the smoke from the grill make this dish taste amazing and is quick and easy to make.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons olive oil. 2 teaspoons Cajun seasoning. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. 1 tablespoon fresh lemon juice. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: The marinade is made by mixing olive oil, garlic powder, smoked paprika, cayenne pepper, and lemon juice in a bowl. Make sure the shrimp are well covered when you add them to the marinade. Put it in the fridge for at least 30 minutes to soak up the flavors. Warm up the grill over medium-high heat. Put shrimp that has been marinated on the soaked skewers, and if you want, you can alternate with lemon slices. Add salt and pepper to the skewers. Heat the grill and put the skewers on it. Cook for two to three minutes on each side, or until the shrimp are opaque and grill marks show up. Take it off the grill and serve right away. Have fun with your tasty Grilled Cajun Shrimp Skewers!

Prep Time: 40 minutes

Cook Time: 6 minutes

A classic and comforting chicken pot pie recipe made easy with simple ingredients and a flaky pie crust. Perfect for a cozy family dinner.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1 can 10.5 ounces condensed cream of chicken soup. 1 cup chicken broth. 1/2 teaspoon dried thyme. 1/2 teaspoon garlic powder. 1/4 teaspoon black pepper. 1 refrigerated pie crust.

Instructions: Warm the oven up to 190C 375F. Place cooked chicken, frozen mixed vegetables, chicken broth, thyme, garlic powder, and black pepper in a large bowl. Add the condensed cream of chicken soup and mix well. Put the mixture into a pie plate. Place the pie crust on top of the filling after rolling it out. If there is extra crust, cut it off and crimp the edges to seal. Make holes in the top crust to let the steam out. If you want the crust to be golden brown and the filling to bubble, bake it for 30 to 35 minutes. Before you serve it, let it cool down for a while.

Prep Time: 15 minutes

Cook Time: 35 minutes

Enjoy these tasty gluten-free apple cider honey caramels, which have rich apple cider and honey flavors mixed in with creamy coconut caramel. If you want something sweet but don't want gluten, these treats are perfect for you.

Ingredients: 4 cups apple cider. 1 cup honey. 1 cup coconut cream. 1/4 cup coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon sea salt.

Instructions: Over medium-high heat, bring the apple cider to a boil in a large saucepan. Keep boiling it for about 30 to 40 minutes, stirring every now and then, until it reduces to about 1/2 cup. To the apple cider that has been boiled down, add honey, coconut cream, and coconut oil. Mix things together well. Stir the mixture often while cooking over medium heat for another 30 to 40 minutes, or until a candy thermometer reads 245F 118C. Stir in the sea salt and vanilla extract after taking the pan off the heat. Put the caramel mix into a baking dish lined with parchment paper or into candy molds. It will take about two to three hours of cooling at room temperature for it to set. Cut the caramel into squares or other shapes after it has set. Wrap each caramel in its own piece of wax paper or parchment paper.

Prep Time: 15 minutes

Cook Time: 80 minutes

Making this slow cooker tri tip with your own BBQ sauce is simple and tastes great. As the tri tip cooks slowly in the tasty homemade BBQ sauce, it gets incredibly tender.

Ingredients: 1 tri tip roast about 2-3 pounds. 1 cup ketchup. 1/4 cup brown sugar. 2 tablespoons apple cider vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: There is BBQ sauce. To make it, mix ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Put the tri-tip roast in the crock pot. Make sure the tri tip is evenly covered with the homemade BBQ sauce as you pour it on. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the tri tip is soft and cooked the way you like it. Take the tri tip out of the slow cooker when it's done cooking and let it rest for a few minutes. Then, cut it across the grain. If you want, you can serve the sliced tri tip with extra BBQ sauce on the side.

Prep Time: 15 minutes

Cook Time: 360 minutes

This quick vegan salad is bursting with freshness and flavor. Perfect for a light lunch or as a side dish for any meal. The combination of crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, and tangy balsamic dressing creates a delightful taste experience.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup sliced almonds. 2 tablespoons balsamic vinegar. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and sliced almonds. Drizzle balsamic vinegar and olive oil over the salad. Season with salt and pepper to taste. Toss gently to combine all ingredients evenly. Serve immediately as a refreshing vegan salad.

Prep Time: 10 minutes

Cook Time: 0 minutes

The rich flavor of bourbon and the zesty brightness of lemon come together in these delicious Crullers with Bourbon and Lemon Glaze from 10th Kitchen. The end product is a decadent, tasty donut that works well for any situation.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 3 large eggs. 1/4 cup whole milk. 2 tbsp bourbon. 2 tsp lemon zest. 1 tsp vanilla extract. 1/2 tsp salt. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine the flour, sugar, melted butter, eggs, milk, bourbon, lemon zest, vanilla extract, and salt. Mix until a smooth dough forms. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350F 175C. Using a star-shaped piping tip, pipe the dough into the hot oil in a circular motion to form cruller shapes. Fry until golden brown, about 2-3 minutes per side. Remove the crullers from the oil and drain them on paper towels to remove excess oil. In a separate bowl, combine 1 cup of powdered sugar with 2 tbsp of bourbon and 2 tsp of lemon juice to make the glaze. Mix until smooth. Dip each cruller into the bourbon and lemon glaze, ensuring they are fully coated. Place them on a wire rack to allow the glaze to set. Dust the crullers with powdered sugar for an extra touch of sweetness. Serve your Crullers with Bourbon and Lemon Glaze and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

With a combination of roasted cauliflower and Brussels sprouts, infused with garlic, rosemary, and the zesty brightness of lemon, this Paleo-friendly recipe transports you to Sicily. This dish has a delightful contrast of textures and flavors thanks to the addition of toasted pine nuts and sweet raisins.

Ingredients: 1 medium cauliflower, cut into florets. 1 pound Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 1 lemon, zest and juice. 3 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. Salt and pepper to taste. 2 tablespoons pine nuts. 2 tablespoons raisins.

Instructions: Preheat your oven to 425F 220C. In a large mixing bowl, combine the cauliflower florets and halved Brussels sprouts. Drizzle olive oil over the vegetables and toss to coat them evenly. Add minced garlic, lemon zest, and chopped rosemary to the bowl. Season with salt and pepper to taste. Toss everything together until well combined. Spread the seasoned cauliflower and Brussels sprouts mixture onto a baking sheet in an even layer. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once or twice during cooking. While the vegetables are roasting, toast the pine nuts in a dry skillet over medium heat until they turn golden brown. Keep an eye on them as they can burn quickly. Once the roasted vegetables are ready, remove them from the oven and transfer to a serving platter. Drizzle the lemon juice over the roasted vegetables, then sprinkle with toasted pine nuts and raisins. Serve hot and enjoy your Sicilian Roasted Cauliflower & Brussels Sprouts!

Prep Time: 15 minutes

Cook Time: 30 minutes

With fresh apple slices, this sweet and creamy apple dip is a great treat. It's an easy treat that everyone loves!

Ingredients: 1 cup creamy peanut butter. 1/2 cup honey. 1/2 cup Greek yogurt.

Instructions: In a mixing bowl, combine peanut butter, honey, and Greek yogurt. Stir until well blended and smooth. Serve as a dip with fresh apple slices.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Mediterranean Lemon Herb Chicken recipe is bursting with fresh flavors from lemon and herbs, perfectly complementing the tender chicken breasts. It's a healthy and delicious option that fits well within the Mediterranean diet, rich in lean protein and essential nutrients.

Ingredients: 4 chicken breasts. 2 lemons juiced and zested. 4 cloves garlic minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: In a bowl, mix lemon juice, lemon zest, minced garlic, olive oil, oregano, thyme, rosemary, salt, and pepper. Place chicken breasts in a shallow dish and pour the marinade over them. Ensure chicken is coated evenly. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld. Preheat grill or grill pan over medium-high heat. Grill chicken for 6-8 minutes on each side or until cooked through, with internal temperature reaching 165F 75C. Remove from grill and let rest for a few minutes before serving. Garnish with fresh herbs and lemon slices if desired.

Prep Time: 40 minutes

Cook Time: 15 minutes

This Crock Pot Honey Lemon Chicken is a great way to make a quick and easy meal. It has a great mix of sweet and sour flavors.

Ingredients: 4 chicken breasts. 1/2 cup honey. 1/4 cup lemon juice. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and chopped parsley for garnish optional.

Instructions: Place chicken breasts in the crockpot. In a small bowl, mix together honey, lemon juice, garlic, thyme, salt, and pepper. Pour over the chicken. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken is cooked through and tender. In a small bowl, mix cornstarch and water to make a slurry. Stir into the crockpot to thicken the sauce. Serve chicken with sauce spooned over the top. Garnish with sesame seeds and chopped parsley if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

Indulge in the flavors of fall with this delicious and nutritious Pumpkin Pitaya Bowl. It's packed with the goodness of pumpkin, pitaya, and warming spices, making it a perfect breakfast or snack for the autumn season.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup frozen pitaya dragon fruit chunks. 1/2 cup Greek yogurt. 1/2 cup almond milk. 2 tablespoons honey. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/2 banana. 1/4 cup granola. 1/4 cup chopped pecans. 1/4 cup dried cranberries. Sliced banana, pumpkin seeds, and extra honey for garnish optional.

Instructions: Put Greek yogurt, almond milk, honey, ground cinnamon, ground nutmeg, ground ginger, and half a banana in a blender. Then add the canned pumpkin puree and mix them all together. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Pour the smoothie into a bowl. Add granola, chopped pecans, dried cranberries, and any other toppings you like, like extra honey, sliced banana, or pumpkin seeds. Serve your Fall Pumpkin Pitaya Bowl right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes