Ingredients:

• 2 ripe mangoes, peeled, pitted, and diced
• 2 ripe avocados, peeled, pitted, and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and finely chopped
• Juice of 1 lime
• Salt and pepper, to taste

Directions:

1. In a large mixing bowl, combine the diced mangoes, diced avocados, chopped red onion, chopped cilantro, and chopped jalapeño pepper.
2. Drizzle the lime juice over the salad and gently toss to combine.
3. Season the salad with salt and pepper, to taste, and toss again until evenly distributed.
4. Cover the bowl and refrigerate the avocado mango salad for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve chilled and enjoy!

Creating a delicious and refreshing watermelon fruit salad with lime mint dressing requires fresh, high-quality ingredients.

Here’s what you’ll need:

• Watermelon: 4 cups, cubed
• Strawberries: 1 cup, hulled and halved
• Raspberries: 1 cup
• Cherries: 1 cup, pitted and halved
• Fresh mint leaves: Chopped, for garnish

For the Lime Mint Dressing:

• Fresh lime juice: 2 tablespoons
• Honey: 1 tablespoon
• Lime zest: 1 teaspoon
  Fresh mint leaves: 2 tablespoons, finely chopped

Prepare the Dressing:

1. In a small bowl, whisk together the lime juice, honey, and lime zest until well combined.
2. Stir in the finely chopped mint leaves.

Assemble the Salad:

1. In a large serving bowl, combine the watermelon cubes, strawberries, raspberries, and cherries

Drizzle the Dressing:

1. Drizzle the lime mint dressing over the fruit.

Toss and Garnish:

1. Gently toss the fruit to coat it evenly with the dressing.
2. Garnish with additional fresh mint leaves.

Serve:

1. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.

By following these instructions, you’ll create a refreshing and flavorful fruit salad that is perfect for any summer occasion. Enjoy the combination of sweet watermelon and tangy lime mint dressing for a delightful treat!

This Creamy Cucumber Shrimp Salad is a refreshing and light dish, perfect for a healthy lunch or as a side during dinner. The combination of crisp cucumber, tender shrimp, and creamy dressing with a hint of dill makes this salad a delightful treat. Here’s how you can put it together:

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 clove garlic, minced
• Optional: 1 tablespoon Dijon mustard for extra tang

Instructions:

Prepare the Ingredients:

1. Ensure your shrimp are fully cooked, peeled, and deveined.
2. If they’re large, you might consider cutting them into smaller pieces for easier eating.
3. Thinly slice the cucumbers and red onion.
4. You can use a mandoline slicer for consistent and thin slices, which helps in absorbing the dressing better.

Mix the Dressing:

1. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped dill.
2. If you’re using the optional Dijon mustard, add it now.
3. Whisk together until smooth.
4. Season with salt and pepper according to your taste.

Combine Salad Ingredients:

1. In a larger mixing bowl, add the sliced cucumbers, red onions, and cooked shrimp.
2. Pour the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.

Chill and Serve:

1. For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving.
2. This chilling time allows the flavors to meld together beautifully.
3. Before serving, give the salad a gentle stir to redistribute the dressing and check if additional seasoning is needed.

Tips:

Serving Suggestions: This salad can be served on its own as a light meal or alongside grilled meats or crusty bread for a more filling meal.
Variations: Add avocado for creaminess or capers for a briny depth. For a crunch, sprinkle some toasted slivered almonds or sunflower seeds on top before serving.
Storage: Keep the salad refrigerated and consume within 1-2 days. The cucumbers will release water over time, so it’s best enjoyed fresh.

Conclusion:

Creamy Cucumber Shrimp Salad is a versatile and delicious dish that combines healthy ingredients with a rich, flavorful dressing. It’s perfect for summer picnics, potlucks, or a refreshing meal any time of the year. Enjoy this easy-to-make salad that’s sure to impress both in taste and presentation!

• Enough tequila and vodka to cover the grapes
• Grapes will absorb the alcohol without poking holes in them (there is already a hole where they were pulled off the stem)
• Zest of 2 limes

1. Soak the grapes in a mixture of tequila and vodka for 24 hours
2. Drained them
3. Roll them in a mixture of sugar and lime zest
4. Freeze
5. After freezing, take the grapes off the parchment lined baking sheet
6. Place in an airtight container

You can taste the alcohol, but it was not overpowering
The grapes are meant to be eaten frozen

Ingredients:

• 1 pre-made pizza dough or your favorite homemade dough
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1 cup fresh blackberries
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper, to taste
• Optional: balsamic glaze for drizzling

Directions:

1. Preheat your oven to 475°F (245°C).
2. If using a pizza stone, place it in the oven to preheat as well.
3. Roll out the pizza dough on a lightly floured surface to your desired thickness.
4. Transfer the dough to a pizza peel or an inverted baking sheet lined with parchment paper.
5. Brush the dough lightly with olive oil.
6. Season with a pinch of salt and pepper.
7. Spread the ricotta cheese evenly over the dough, leaving a small border around the edges.
8. Sprinkle the mozzarella cheese on top of the ricotta.
9. Distribute the fresh blackberries and basil over the cheeses.
10. Drizzle the honey evenly over the toppings.
11. Carefully transfer the pizza to the preheated pizza stone or baking sheet in the oven.
12. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
13. Remove from the oven and let cool for a few minutes.
14. Optional: Drizzle with balsamic glaze before serving.
15. Cut into slices and serve immediately.
16. Enjoy the unique combination of sweet blackberries, creamy ricotta, and aromatic basil on a crispy crust.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 350 kcal per serving | Servings: 4 servings

Ingredients:

• 1 lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, finely minced, or 1 tsp dried garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp + a pinch of sea salt
• 1/4 tsp coarse black pepper
• 1 pound of thin-sliced chicken breast

Garnish:

• 1/4 cup feta cheese
• 1/4 cup fresh chopped parsley
• Additional wedges of lemon

Directions:

Make Marinade and Marinate:

1. In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices.
2. Mix until well combined and emulsified. Set aside ¼ cup of the marinade for later.
3. Add the chicken to the remaining marinade.
4. Toss with tongs to ensure each cutlet is fully coated.
5. Cover with saran wrap and place into the fridge for thirty minutes.

Cook Chicken:

1. When ready, heat a nonstick skillet over medium-high heat.
2. Once heated, drizzle in olive oil and place the chicken into the pan.
3. Sear until the bottom is nicely golden brown.
4. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.

To Finish:

1. Transfer the chicken to a serving plate.
2. Drizzle the remaining marinade over the chicken.
3. Sprinkle the top with fresh chopped parsley and feta cheese.
4. Serve and enjoy.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 300 kcal | Servings: 4 servings

Ingredients:
2 ripe bananas
2 tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
Cooking spray or butter for greasing the pan
Instructions:
Peel the bananas and slice them into 1/4 to 1/2 inch thick rounds.
In a small bowl, mix together the honey, cinnamon, and nutmeg (if using).
Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
Place the banana slices in the skillet in a single layer.
Drizzle the honey mixture over the banana slices.
Cook the bananas for 1-2 minutes on each side, or until they are caramelized and golden brown.
Remove the bananas from the skillet and serve them warm.
Optionally, you can sprinkle some additional cinnamon on top before serving.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish (optional)

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash cubes with olive oil, honey, ground cinnamon, ground nutmeg, salt, and black pepper until evenly coated.
3. Spread the squash cubes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through the cooking time.
5. Remove the baking sheet from the oven and sprinkle dried cranberries and crumbled feta cheese over the roasted butternut squash.
6. Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cranberries are softened and the feta is slightly melted.
7. Remove from the oven and let it cool for a few minutes.
8. Garnish with chopped fresh parsley, if desired.
9. Serve warm and enjoy!

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 220 kcal | Servings: 4 servings

Ingredients:

For The Rice:

• 1 and 1/4 cups (250 g) glutinous rice uncooked
• 1 cup (240 ml) canned coconut milk
• 1/4 cup (50 g) sweetener of choice
• 1/3 tsp sea salt

Sauce:

• 1/2 cup (120 ml) canned coconut milk
• 1 and 1/2 tbsp sweetener of choice
• 1 and 1/2 tsp cornstarch or tapioca flour
• 1 Pinch of sea salt

Other Ingredients:

• 1 to 2 large mangoes peeled and sliced
• Toasted sesame seeds or coconut flakes to garnish

Directions:

1. Soak the rice in a large pot of cold water for at least one hour, preferably three hours or overnight.
2. Steam the rice over boiling water in a sieve or steamer basket for 30-50 minutes, until tender.
3. For the sauce, combine 1 cup coconut milk, 1/4 cup sweetener, and 1/3 tsp salt in a pan.
4. Bring to a boil, then mix in the steamed rice.
5. Cover and set aside for 45-60 minutes.
6. Make the extra sauce by combining 1/2 cup coconut milk, 1 1/2 tbsp sweetener, a pinch of sea salt, and the cornstarch in a pan.
7. Boil and simmer until thickened.
8. Serve the sticky rice with mango slices, pour some sauce over, and garnish with sesame seeds or coconut flakes.

Prep Time: 1 hour 15 minutes | Cooking Time: 50 minutes | Total Time: 2 hours 5 minutes | Kcal: 350 kcal | Servings: 4 servings