Apple Crisp

Drumsticks

Organic Kale Salad

Knife & Fork Nachos

Quesadilla

Pulled 'Pork' Street Tacos

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sliced apples, granulated sugar, ground cinnamon, lemon juice, and flour. Toss everything together until the apples are well coated.

Prepare the Apples

Pour the apple mixture into a greased 9x13 inch baking dish, spreading it evenly across the bottom.

Transfer to Baking Dish

In another mixing bowl, combine the rolled oats, flour, brown sugar, and ground cinnamon. Stir until mixed well.

Mix the Topping Ingredients

Drizzle the melted butter over the dry ingredients and mix until crumbly and well combined.

Add Butter

Sprinkle the topping mixture evenly over the apple filling in the baking dish.

Top the Filling

Bake in the preheated oven for 40-45 minutes, or until the apples are bubbly and the topping is golden brown.

Bake

Remove from the oven and let it cool for a few minutes before serving. Enjoy warm, optionally with vanilla ice cream or whipped cream.

Cool and Serve

apples, peeled and sliced

granulated sugar

ground cinnamon

lemon juice

all-purpose flour

rolled oats

brown sugar, packed

unsalted butter, melted

In a mixing bowl, combine the olive oil, garlic powder, paprika, salt, black pepper, dried oregano, and lemon juice. Stir well until all ingredients are fully mixed.

Prepare the Marinade

Place the chicken drumsticks in a large resealable plastic bag or bowl. Pour the marinade over the drumsticks, ensuring they are well-coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for better flavor.

Marinate the Drumsticks

Preheat the Oven

Remove the marinated drumsticks from the refrigerator and place them in a single layer on a baking tray lined with parchment paper.

Arrange Drumsticks on Baking Tray

Bake the drumsticks in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.

Bake the Drumsticks

Once cooked, remove the drumsticks from the oven. Optionally, garnish with fresh parsley before serving. Enjoy your delicious drumsticks!

Garnish and Serve

Chicken Drumsticks

Olive Oil

Garlic Powder

Paprika

Salt

Black Pepper

Dried Oregano

Lemon Juice

Fresh Parsley

Thoroughly wash the organic kale leaves under running water. Remove the tough stems and tear the leaves into bite-sized pieces. Place the kale in a large salad bowl.

Wash and Prepare Kale

Halve the cherry tomatoes and add them to the bowl. Peel and dice the cucumber into small cubes and add to the salad. Finely slice the red onion and sprinkle over the top.

Chop Vegetables

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.

Combine Dressing Ingredients

Pour the dressing over the salad base and toss gently to combine all ingredients thoroughly.

Toss the Salad

Crumble the feta cheese over the top of the salad. Roughly chop the walnuts and sprinkle them on top. Slice the avocado and arrange it beautifully on the salad.

Add Toppings

Organic Kale

Cherry Tomatoes

Cucumber

Red Onion

Apple Cider Vinegar

Dijon Mustard

Honey

Feta Cheese

Walnuts

Avocado

Spread the tortilla chips evenly on a large baking sheet, ensuring they cover the surface without overlapping.

Prepare the Tortilla Chips

Sprinkle the shredded cheese generously over the tortilla chips, ensuring even coverage.

Add Cheese

Evenly distribute the cooked and seasoned ground beef or turkey over the cheese-covered tortilla chips.

Add Ground Meat

Preheat the oven to 180°C (350°F) and bake the nachos for 10-15 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Once out of the oven, top the nachos with sour cream, guacamole, chopped green onions, sliced jalapeños, diced tomatoes, and chopped cilantro as desired.

Serve the nachos immediately with extra toppings on the side for guests to customize their plates.

Serve

Tortilla chips

Shredded cheese (cheddar or Monterey Jack)

Cooked and seasoned ground beef or turkey

Sour cream

Guacamole

Chopped green onions

Sliced jalapeños

Diced tomatoes

Chopped cilantro

Chili powder

Cumin

Garlic powder

Black pepper

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced bell pepper, onion, and jalapeño. Sauté for about 5-7 minutes until the vegetables are tender. Season with salt, pepper, cumin, and chili powder. Remove from heat and set aside.

Prepare the Vegetables

In a mixing bowl, combine the shredded chicken with the sautéed vegetables. Mix well to combine the flavors.

Prepare the Chicken

Heat a non-stick skillet over medium heat. Place one tortilla in the skillet. Sprinkle half of the shredded cheese evenly over the tortilla. Add half of the chicken and vegetable mixture on top of the cheese. Top with another half of cheese and place a second tortilla on top.

Assemble the Quesadillas

Cook for about 3-4 minutes until the bottom tortilla is golden brown and the cheese starts to melt. Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes until the second side is golden brown.

Cook the Quesadilla

Repeat the process for the remaining tortillas and filling. Cut each quesadilla into wedges and serve warm with salsa or sour cream.

Repeat and Serve

Flour Tortillas

Shredded Cheese (Cheddar or Monterey Jack)

Cooked Chicken Breast, shredded

Bell Pepper, sliced

Onion, sliced

Jalapeño, sliced (optional)

Ground Black Pepper

Chili Powder

Drain and rinse the canned jackfruit under cold water. Remove any seeds and cut the jackfruit into smaller pieces.

Prepare the Jackfruit

In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Sauté the Aromatics

Add the prepared jackfruit to the skillet. Sprinkle in smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir well to combine.

Cook the Jackfruit

Pour in the soy sauce, maple syrup, and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 20 minutes, stirring occasionally.

Add Sauces and Simmer

After 20 minutes, remove the lid and use two forks to shred the jackfruit in the skillet. Stir to combine with the sauce, and cook for an additional 5 minutes to heat through.

Shred the Jackfruit

In a separate skillet or on a griddle, warm the corn tortillas over medium heat for about 30 seconds on each side or until pliable.

Warm the Tortillas

Place a generous portion of the pulled jackfruit mixture in the center of each warmed tortilla. Top with chopped cilantro, sliced red onion, and avocado.

Apple Crisp

Drumsticks

Organic Kale Salad

Knife & Fork Nachos

Quesadilla

Pulled 'pork' Street Tacos