Spiced Summer Squash Salad with Chickpeas

This Spiced Summer Squash Salad with Chickpeas is a delicious and refreshing dish that's perfect for a summer meal. The spiced roasted squash and chickpeas add a burst of flavor, while the fresh mint and feta cheese provide a cooling contrast. It's a healthy and satisfying salad that's sure to become a favorite!

Ingredients:

• 2 medium summer squash, thinly sliced
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 cups mixed greens
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• For the dressing:
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions:

Start by heating the oven to 400F 200C

Put the chickpeas and sliced summer squash in a large bowl

Add 2 tablespoons of olive oil, cumin, coriander, smoked paprika, salt, and black pepper

Give it a good stir

Place the chickpeas and seasoned squash in a single layer on a baking sheet

Roast for 20 to 25 minutes, or until the squash is soft and slightly caramelized

While roasting, stir every so often

Set the dressing aside while you roast the squash and chickpeas

Mix 2 tablespoons of olive oil, honey, salt, and black pepper in a small bowl with a whisk

Put away

After roasting the squash and chickpeas, take them out of the oven and let them cool down a bit

Put the roasted chickpeas and squash in a large serving bowl

Add the mixed greens and chopped mint leaves

Pour the dressing over the salad and mix it all together

Toast some pine nuts and crumble some feta cheese on top

Spiced Summer Squash Salad with Chickpeas is ready to eat right away

Vegan Chocolate Peanut Butter Fudge

Indulge guilt-free with this rich and creamy vegan chocolate peanut butter fudge. Made with wholesome ingredients, it's the perfect sweet treat for any occasion.

Ingredients:

• 1 cup natural peanut butter
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Put parchment paper around the edges of a small baking dish

Peanut butter, maple syrup, melted coconut oil, cocoa powder, vanilla extract, and a pinch of salt should all be mixed together in a bowl

Mix until it's smooth

Spread the mixture out evenly with a spatula after pouring it into the baking dish that has been prepared

Freeze the dish for one to two hours, or until the fudge sets

If it's not frozen yet, take it out and cut it into squares

Keep the fudge in the fridge in a container that won't let air in

Buffalo Macaroni Salad

With its tart buffalo sauce, creamy dressing, and soft chicken, Buffalo Macaroni Salad is a spicy take on the classic macaroni salad. It's great as a side dish for any event, like a picnic or a potluck.

Ingredients:

• 8 oz macaroni pasta
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1/4 cup buffalo sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1 cup cooked and shredded chicken breast
• 1/2 cup crumbled blue cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Follow the directions on the box to cook the macaroni until it is al dente

After you drain and rinse it with cold water, let it cool down all the way

Put Greek yogurt, buffalo sauce, garlic powder, onion powder, and mayonnaise in a large bowl

Mix it well until it's smooth

Put the cooked and cooled macaroni into the bowl

Add the dressing and toss it around to cover it all

Add the red bell pepper, green bell pepper, red onion, and diced celery

Add the blue cheese crumbles and the chicken shreds

Add salt and pepper to the salad as needed

You can change how spicy you want it by adjusting the amount of buffalo sauce

Let the Buffalo Macaroni Salad chill in the fridge for at least an hour so that the flavors can mix

If you want, you can add more blue cheese and fresh parsley to the top before serving

Have fun with your tasty Buffalo Macaroni Salad!

Pomegranate, Parsley, and Buckwheat Salad

The earthy taste of buckwheat, the sweetness of pomegranate seeds, and the freshness of parsley come together in this Pomegranate, Parsley, and Buckwheat Salad, which is both tasty and good for you. This salad goes well with any meal.

Ingredients:

• 1 cup buckwheat groats
• 2 cups water
• 1 pomegranate, seeds removed
• 1 bunch fresh parsley, finely chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

Rinse the buckwheat groats under cold water until the water runs clear

In a saucepan, bring 2 cups of water to a boil

Add the rinsed buckwheat groats and reduce heat to low

Cover and simmer for 10-12 minutes or until the buckwheat is tender and the water is absorbed

Remove from heat and let it cool

In a large mixing bowl, combine the cooked and cooled buckwheat, pomegranate seeds, and finely chopped parsley

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper

Drizzle the dressing over the salad ingredients and toss gently to combine

Refrigerate the salad for at least 30 minutes to allow the flavors to meld

Serve chilled and garnish with extra parsley if desired

Brown-Butter Lobster Risotto

Indulge in the rich flavors of brown-butter risotto combined with succulent lobster meat. This dish is a decadent seafood delight that's perfect for special occasions or when you're craving a luxurious meal.

Ingredients:

• 1 lobster about 1 1/2 pounds, cooked and meat removed
• 1 cup Arborio rice
• 4 cups seafood or vegetable broth
• 1/2 cup dry white wine
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 shallot, minced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Put the seafood or vegetable broth in a medium-sized saucepan and heat it over low heat

Warm up 2 tablespoons of butter in a big pan over medium-low heat

It will take about two minutes of cooking after adding the minced shallot and garlic

Put the Arborio rice in the pan and toast it for about two minutes while stirring it all the time

Add the white wine and stir it around a few times while cooking until it's gone

Using a ladle at a time, add the warm broth to the pan while stirring often

Let the broth soak in between additions before adding the next

For another 18 to 20 minutes, or until the rice is creamy and cooked all the way through, keep going

Cut the lobster meat into small pieces while the risotto is cooking

Melt the last two tablespoons of butter over medium heat in a different pan

It will take about 34 minutes of cooking until the butter turns golden brown and smells nutty

Put the lobster meat that has been cut up into the brown butter skillet and saut for a short time, until everything is hot

Take the risotto off the heat and add the grated Parmesan cheese

Add pepper and salt to taste

Spread the risotto out on plates or bowls to serve

Add the lobster meat that has been browned in butter to each serving and garnish with fresh parsley

Have fun!

Strawberries with Coconut Ice Cream

Indulge in the refreshing combination of creamy coconut ice cream infused with the sweetness of fresh strawberries. This dairy-free treat is perfect for those craving a tropical twist on a classic dessert.

Ingredients:

• 1 cup coconut cream
• 1/2 cup full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, sliced

Instructions:

In a mixing bowl, whisk together coconut cream, coconut milk, maple syrup, and vanilla extract until well combined

Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency

Transfer the churned ice cream into a freezer-safe container, fold in the sliced strawberries, and gently mix to distribute them evenly

Cover the container and freeze the ice cream for at least 4 hours or until firm

Serve the coconut ice cream topped with additional sliced strawberries if desired

Mediterranean Grilled Lamb Kebabs

Elevate your BBQ game with these succulent Mediterranean Grilled Lamb Kebabs. Marinated in a flavorful blend of olive oil, garlic, and aromatic spices, these kebabs are perfect for a taste of the Mediterranean at your next barbecue.

Ingredients:

• 1
• 5 lbs lamb, cubed
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp ground cumin
• Salt and pepper to taste
• Juice of 1 lemon
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• Cherry tomatoes for skewering

Instructions:

Cut up garlic, ground cumin, salt, pepper, dried oregano, dried rosemary, and lemon juice and put them in a bowl

This is the marinade

Make sure all the lamb cubes are well covered with the marinade before adding them

For the best taste, cover and put in the fridge for at least two hours or overnight

Warm up the grill over medium-high heat

On skewers, alternate pieces of marinated lamb, bell pepper chunks, red onion wedges, and cherry tomatoes to make the dish more interesting

Place the skewers on a hot grill and cook for 10 to 12 minutes, turning them over every so often, until the lamb is cooked the way you like it and the vegetables are charred and soft

Take them off the grill and give them a minute or two to rest before you serve them

Enjoy the Mediterranean Grilled Lamb Kebabs with your favorite sides