Roasted brussels sprouts with balsamic glaze.

Brussels Sprouts

Penne with marinara sauce and vegetables.

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Crispy Brussels Sprouts

Classic cheesecake with a graham cracker crust.

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Preheat the Oven

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Rinse them under cold water and pat dry.

Prepare the Brussels Sprouts

In a large bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, honey, salt, and black pepper until evenly coated.

Season the Brussels Sprouts

Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy, stirring halfway through for even cooking.

Roast the Brussels Sprouts

In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and let it reduce for about 5-7 minutes until thickened, stirring occasionally.

Prepare Balsamic Glaze

Once the Brussels sprouts are done roasting, remove them from the oven and drizzle with the balsamic glaze. Serve warm.

Drizzle and Serve

Brussels sprouts

Olive oil

Balsamic vinegar

Honey

Salt

Black pepper

In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt to the boiling water.

Boil Water

Add 2 cups of penne pasta to the boiling water. Cook according to package instructions, usually about 8-10 minutes, until al dente.

Cook Penne

Once cooked, drain the penne pasta in a colander and set aside.

Drain Pasta

In a large skillet, heat 2 tbs of olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Pour in 28 oz of canned crushed tomatoes. Add 1 tsp of dried oregano, 1 tsp of dried basil, 1 tsp of salt, and 1 tsp of black pepper. Stir well.

Add Tomatoes and Spices

Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally.

Simmer Sauce

In the same skillet, add 1 cup of diced zucchini, 1 cup of diced bell pepper, and 1 medium diced carrot. Cook for about 5-7 minutes until the vegetables are tender.

Sauté Vegetables

Stir in 2 cups of fresh spinach and cook until wilted, about 2-3 minutes.

Add Spinach

Add the drained penne pasta to the skillet with the marinara sauce and vegetables. Toss everything together until well combined.

Combine Pasta and Sauce

Sprinkle 2 tbs of nutritional yeast over the pasta and garnish with fresh basil leaves. Serve warm.

Garnish and Serve

Penne pasta

Water

Garlic, minced

Canned crushed tomatoes

Dried oregano

Dried basil

Zucchini, diced

Bell pepper, diced

Carrot, diced

Spinach, fresh

Nutritional yeast

Fresh basil leaves

Take a chilled copper mug and set it on a stable surface.

Prepare the Mug

Fill the mug with ice cubes until it is about three-quarters full.

Add the Ice

Measure out 2 oz of vodka and pour it over the ice in the mug.

Pour the Vodka

Squeeze 1 oz of fresh lime juice and add it to the mug.

Add Lime Juice

Pour 4 oz of ginger beer into the mug, filling it up completely.

Top with Ginger Beer

Garnish the drink with a fresh lime wedge and mint leaves for added flavor and presentation.

Garnish the Drink

Gently stir the ingredients together using a straw or a stirring stick. Serve immediately and enjoy!

Stir and Serve

Vodka

Ginger Beer

Fresh Lime Juice

Fresh Lime Wedge

Ice Cubes

Mint Leaves

Remove the leaves from the cauliflower and cut it into bite-sized florets.

Cut the Cauliflower

In a large bowl, combine olive oil, garlic powder, onion powder, salt, and black pepper. Mix well to create a seasoning oil.

Mix the Coating

Add the cauliflower florets to the bowl and toss them in the seasoning oil until evenly coated.

Coat the Cauliflower

Spread the coated cauliflower in a single layer on a baking sheet. Bake for 20 minutes, or until tender and slightly crispy.

Bake the Cauliflower

Remove the cauliflower from the oven and transfer it to a large bowl. Pour the buffalo sauce over the cauliflower and toss until well coated.

Add Buffalo Sauce

Return the sauced cauliflower to the baking sheet and bake for an additional 10 minutes, until the sauce is heated through.

Final Bake

In a medium bowl, mix together mayonnaise, sour cream, buttermilk, dried dill, garlic powder, salt, and black pepper.

Combine Ingredients

Whisk the mixture until it is smooth and creamy. Adjust seasoning to taste.

Whisk Until Smooth

Cover the ranch dressing and refrigerate for at least 30 minutes before serving for the best flavor.

Chill

Cauliflower

Buffalo sauce

Garlic powder

Onion powder

Mayonnaise

Sour cream

Buttermilk

Dried dill

Preheat your oven to 400°F (200°C). This will ensure that your Brussels sprouts get crispy.

Rinse the Brussels sprouts under cold water and trim off the ends. Cut each sprout in half lengthwise.

Trim and Halve Brussels Sprouts

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Spread the Brussels sprouts out on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and crispy.

Once the Brussels sprouts are roasted, remove them from the oven and sprinkle with grated Parmesan cheese and drizzle with balsamic glaze.

Add Toppings

Serve hot as a side dish or appetizer. Enjoy your crispy Brussels sprouts!

Serve

Parmesan cheese

Balsamic glaze

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Make the crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until slightly golden. Remove from the oven and let it cool.

Press into pan

In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the granulated sugar and continue to beat until well combined.

Prepare the filling

Add the sour cream, vanilla extract, eggs, and all-purpose flour to the cream cheese mixture. Beat on low speed until just combined, being careful not to overmix.

Add remaining ingredients

Pour the cream cheese filling into the cooled graham cracker crust, spreading it evenly.

Pour into crust

Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.

Bake the cheesecake

Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Cool and refrigerate

Once chilled, carefully release the cheesecake from the springform pan. Slice and serve as is or with your favorite toppings like fruit, chocolate sauce, or whipped cream.

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Vanilla extract

Large eggs

All-purpose flour

In a microwave-safe bowl, combine the semisweet chocolate and unsalted butter. Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth. Set aside to cool slightly.

Melt Chocolate and Butter

In a separate bowl, mix the powdered sugar, all-purpose flour, and salt together until well combined.

Combine Dry Ingredients

In another bowl, whisk together the large eggs, large egg yolks, and vanilla extract until the mixture is light and frothy.

Whisk Eggs

Gradually fold the melted chocolate mixture into the egg mixture until combined. Slowly add the dry ingredients, mixing gently until just combined. Do not overmix.

Combine Mixtures

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder to prevent sticking. Place the ramekins on a baking sheet.

Prepare Ramekins

Divide the batter evenly among the prepared ramekins, filling each about 2/3 full.

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is soft. The tops should look set, but the centers should still jiggle slightly.

Bake

Let the cakes cool for 1 minute before inverting onto plates. Serve immediately with vanilla ice cream, fresh berries, and a drizzle of chocolate syrup.

Cool and Serve

semisweet chocolate

unsalted butter

powdered sugar

all-purpose flour

large eggs

large egg yolks

vanilla extract

salt

vanilla ice cream

fresh berries

chocolate syrup

Open the canned jackfruit and drain the liquid. Rinse the jackfruit under cold water to remove any brine and cut the pieces into smaller chunks.

Drain and Rinse Jackfruit

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Sauté Aromatics

Add the jackfruit to the skillet, followed by cumin, smoked paprika, chili powder, salt, and black pepper. Stir to combine and cook for about 8-10 minutes, stirring occasionally, until the jackfruit is tender and starts to shred.