A refreshing and no-cook salad featuring couscous, cherry tomatoes, cucumber, and fresh herbs, dressed with a zesty lemon vinaigrette.

Ingredients: 1 cup couscous. 1 ½ cups boiling water. 1 cup cherry tomatoes, halved. ½ cucumber, diced. ¼ red onion, finely chopped. ¼ cup fresh parsley, chopped. ¼ cup fresh mint, chopped. ¼ cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Place couscous in a heatproof bowl. Pour boiling water over couscous, cover, and let sit for 5 minutes. Fluff couscous with a fork and let it cool to room temperature. In a large bowl, combine couscous, cherry tomatoes, cucumber, red onion, parsley, mint, and feta cheese. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss to combine. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional mint and feta cheese if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mary

This Quinoa Vegetable Soup is healthy, vegan, and packed with nutrition. It’s a hearty and flavorful soup that’s perfect for a cozy meal.

Ingredients: 1 cup quinoa, rinsed. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 1 bell pepper, chopped. 1 zucchini, chopped. 1 teaspoon ground cumin. 1 teaspoon paprika. ½ teaspoon turmeric. 6 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 can 14 oz white beans, drained and rinsed. Salt and pepper, to taste. Fresh parsley, chopped for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Put in the zucchini, bell pepper, carrots, and celery. Cook for 5 more minutes. Add the turmeric, paprika, and cumin and stir them in. Cook for one minute. Add the white beans, quinoa, tomato dices, and vegetable broth. Turn down the heat and let it simmer for 20 to 25 minutes, until the quinoa and vegetables are soft. Add pepper and salt. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Agatha Pace

The nutty taste of einkorn flour and the sweetness of fresh fruit make this Einkorn Rustic Fruit Tart a delicious dessert. The free-form shape of the tart gives it a rustic charm that makes it great for everyday treats or just hanging out with friends.

Ingredients: 1 ½ cups einkorn flour. ¼ cup granulated sugar. ¼ teaspoon salt. ½ cup cold unsalted butter, cubed. 3-4 tablespoons ice water. 2 cups mixed fresh fruit such as berries, sliced peaches, or plums. 2 tablespoons honey or maple syrup. 1 tablespoon cornstarch.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse together einkorn flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together. Transfer dough to a floured surface and shape into a disk. Wrap in plastic wrap and chill for 30 minutes. In a bowl, toss together mixed fruit, honey or maple syrup, and cornstarch. On a floured surface, roll out chilled dough into a rough circle, about 12 inches in diameter. Transfer rolled dough to a parchment-lined baking sheet. Arrange fruit mixture in the center of the dough, leaving a border around the edges. Fold the edges of the dough over the fruit, pleating as needed. Bake for 30-35 minutes, or until the crust is golden brown and the fruit is bubbly. Let cool slightly before serving. Enjoy!

Prep Time: 45 minutes

Cook Time: 35 minutes

Rose C

This Vegan Thai Pizza on a gluten-free crust is a delightful fusion of Thai flavors and classic pizza. It’s loaded with colorful vegetables, protein-packed tofu or tempeh, and topped with a zesty Thai peanut sauce.

Ingredients: 1 gluten-free pizza crust. ½ cup Thai peanut sauce. 1 cup mixed vegetables bell peppers, onions, mushrooms, etc.. ½ cup sliced tofu or tempeh. ¼ cup chopped peanuts. ¼ cup chopped cilantro. ¼ cup sliced green onions. ¼ cup sliced red cabbage. ½ cup vegan mozzarella cheese optional.

Instructions: Turn on your oven and heat it up to 425F 220C. Cover the pizza crust with the Thai peanut sauce. Add the mixed vegetables and tofu or tempeh slices on top of the sauce. If you want, you can sprinkle the vegan mozzarella cheese on top. After the oven is hot, bake the pizza for 12 to 15 minutes, or until the crust is golden brown and crispy. Add chopped peanuts, cilantro, green onions, and red cabbage to the pizza after taking it out of the oven. Cut it up and serve it hot. Have fun with your vegan Thai pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

Dua F

You can taste the sweet, smoky, and spicy flavors all at the same time in these Honey Chipotle BBQ Chicken Skewers. When grilled, they are a tasty and filling option for any event.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces. ¼ cup honey. 2 tablespoons olive oil. 2 tablespoons chipotle pepper sauce. 2 cloves garlic, minced. 1 teaspoon smoked paprika. ½ teaspoon ground cumin. Salt and black pepper, to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: Mix honey, olive oil, chipotle pepper sauce, garlic powder, smoked paprika, ground cumin, salt, and black pepper in a bowl. This will make the marinade. Put the chicken pieces in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Cover or seal the bag and put it in the fridge for at least 30 minutes, or overnight for better taste. Warm up the grill over medium-high heat. Put the chicken pieces that have been marinated on the wet wooden skewers, making sure there is some space between each one. To keep food from sticking, oil the grill grates. The chicken skewers should be cooked for 6 to 8 minutes on each side, or until they are done and have a nice char. While grilling, baste with any extra marinade. If you want, you can serve the Honey Chipotle BBQ Chicken Skewers hot with chopped fresh cilantro or parsley on top.

Prep Time: 40 minutes

Cook Time: 15 minutes

Dale Garner

This Simple Shrimp Feast is a delightful Paleo dish that highlights the natural flavors of shrimp with aromatic spices and fresh herbs. It’s quick and easy to prepare, making it perfect for a weeknight dinner or a special occasion.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 3 cloves garlic, minced. 1 tsp paprika. ½ tsp ground cumin. ½ tsp sea salt. ¼ tsp black pepper. Juice of 1 lemon. Fresh parsley, chopped, for garnish.

Instructions: In a bowl, toss shrimp with olive oil, minced garlic, paprika, cumin, sea salt, black pepper, and lemon juice until evenly coated. Heat a skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side, or until shrimp are pink and opaque. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 6 minutes

Danielle

These Copycat Soft Batch Chocolate Chip Cookies are just like the ones you love from the store, but even better when made at home. They have a soft and chewy texture with a perfect balance of chocolate chips in every bite. These cookies are guaranteed to be a hit with family and friends!

Ingredients: 2 cups all-purpose flour. ½ teaspoon baking soda. ½ teaspoon salt. ¾ cup unsalted butter, melted and slightly cooled. 1 cup packed light brown sugar. ½ cup granulated sugar. 1 tablespoon vanilla extract. 1 egg. 1 egg yolk. 2 cups chocolate chips semi-sweet or milk chocolate.

Instructions: Preheat your oven to 325F 160C. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, mix the melted butter, brown sugar, and granulated sugar until well combined. Add the vanilla extract, egg, and egg yolk to the butter-sugar mixture. Stir until smooth. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips, evenly distributing them throughout the cookie dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. Bake for about 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Copycat Soft Batch Chocolate Chip Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Eva