Tender grilled chicken breast served on a toasted bun with lettuce and tomato.

Grilled Chicken Sandwich

Decadent chocolate cake with rich chocolate frosting.

Chocolate Cake

Classic spaghetti topped with a rich meat sauce.

Spaghetti Bolognese

Fluffy pancakes served with maple syrup and butter.

Pancakes

A refreshing blend of seasonal fruits and yogurt.

Fruit Smoothie

Crisp romaine lettuce, croutons, and parmesan cheese tossed in Caesar dressing.

Caesar Salad

Mixed Dozen Empanadas

Empanada filled with flavorful citrus beef.

Citrus Beef Empanada

A delightful vegan option with Thai curry fillings.

Vegan Thai Curry Empanada

A tasty empanada filled with portobello mushrooms.

Portobello Empanada

Delicious empanada filled with chimichurri chicken.

Chimichurri Chicken Empanada

In a bowl, mix olive oil, salt, black pepper, and garlic powder. Coat the chicken breasts with the marinade and let them sit for at least 30 minutes.

Marinate the Chicken

Preheat your grill to medium-high heat. Once hot, place the marinated chicken on the grill and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is grilling, place the buns on the grill for 1-2 minutes until lightly toasted.

Toast the Buns

Once the chicken is cooked, place it on the bottom half of the toasted bun. Top with lettuce and sliced tomato, then cover with the top half of the bun.

Assemble the Sandwich

Chicken breast

Olive oil

Salt

Black pepper

Garlic powder

Buns

Lettuce

Tomato

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pans

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water until well combined.

Add Wet Ingredients

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Bake the Cake

all-purpose flour

granulated sugar

cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In a large skillet, heat olive oil over medium heat. Add chopped onions, garlic, carrot, and celery. Sauté until softened, about 5 minutes.

Prepare the Meat Sauce

Add ground beef to the skillet and cook until browned, breaking it apart with a spoon.

Brown the Beef

Stir in crushed tomatoes, tomato paste, red wine, salt, black pepper, and dried basil. Bring to a simmer.

Add Tomatoes and Wine

Reduce heat to low and let the sauce simmer for about 30 minutes, stirring occasionally.

Simmer the Sauce

Serve the spaghetti topped with the Bolognese sauce and grated Parmesan cheese.

Serve

Spaghetti

Ground beef

Onion, chopped

Garlic, minced

Carrot, diced

Celery, diced

Canned tomatoes, crushed

Tomato paste

Red wine

Basil, dried

Parmesan cheese, grated

In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

Prepare the Batter

In another bowl, mix together the milk, egg, melted butter, and vanilla extract.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Combine Ingredients

Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a little butter.

Heat the Pan

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

Cook the Pancakes

Stack the pancakes on a plate, and serve warm with maple syrup and butter on top.

sugar

milk

butter

Peel the banana and chop it into smaller pieces. If using fresh strawberries, wash and hull them. Measure out the blueberries and ensure they are clean.

Prepare the Fruits

In a blender, add the banana, strawberries, blueberries, yogurt, honey, orange juice, and ice cubes.

Blend all the ingredients on high speed until smooth and creamy. If the mixture is too thick, add a little more orange juice.

Blend Smoothly

Pour the smoothie into glasses and enjoy immediately. You can garnish with additional fruit if desired.

Banana

Strawberries

Blueberries

Yogurt (plain or flavored)

Honey

Orange juice

Ice cubes

Wash and dry the romaine lettuce thoroughly. Tear it into bite-sized pieces and place it in a large salad bowl.

Prepare the Lettuce

Add the croutons and grated Parmesan cheese to the bowl with the lettuce.

Add Croutons and Cheese

Pour the Caesar dressing over the salad ingredients. Toss everything together until the lettuce, croutons, and cheese are evenly coated.

Dress the Salad

Serve immediately as a fresh side salad or a light meal.

Romaine lettuce

Croutons

Caesar dressing

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg and add water gradually until a dough forms. Knead on a floured surface until smooth. Wrap in plastic and refrigerate for at least 30 minutes.

Make the Dough

In a skillet, cook ground beef over medium heat until browned. Add onions, bell peppers, and garlic, cooking until softened. Stir in cumin, paprika, salt, and black pepper. Remove from heat and let cool. Mix in beaten egg, cheese, spinach, mushrooms, chicken, and black beans.

Prepare the Fillings

Preheat oven to 375°F (190°C). Roll out dough on a floured surface and cut into circles. Place a spoonful of filling on one half of each circle. Fold over and seal edges with a fork. Brush tops with beaten egg.

Assemble the Empanadas

Place empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown. Serve warm.

Bake

All-purpose flour

Unsalted butter

Water

Bell pepper, chopped

Cumin

Paprika

Egg, beaten

Cheddar cheese, shredded

Spinach, cooked and chopped

Mushrooms, chopped

Chicken, cooked and shredded

Black beans, drained and rinsed

In a large bowl, combine flour and salt. Cut in the butter until mixture resembles coarse crumbs. In a separate bowl, whisk together egg yolk and cold water. Gradually add to the flour mixture, mixing until a dough forms. Divide the dough into two balls, wrap in plastic, and refrigerate for 30 minutes.

Make the Empanada Dough

In a skillet over medium heat, cook the onion until translucent. Add garlic and ground beef, cooking until the beef is browned. Stir in orange juice, lime juice, cumin, salt, and black pepper. Cook until the mixture is thickened. Stir in cilantro and remove from heat. Allow to cool slightly.

Prepare the Filling

Preheat the oven to 400°F (200°C). Roll out one dough ball on a floured surface to about 1/8 inch thick. Cut circles using a 4-inch round cutter. Place a tablespoon of filling in the center of each circle. Fold and crimp the edges to seal. Repeat with remaining dough and filling.

Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.

Egg yolk

Cold water

In a large skillet, heat the coconut milk over medium heat. Stir in the Thai red curry paste and cook for 2-3 minutes until fragrant.

Add the chickpeas, carrot, bell pepper, and green peas. Cook for about 5-7 minutes until the vegetables are tender.

Stir in the fresh spinach, soy sauce, lime juice, salt, and pepper. Cook for an additional 2-3 minutes until the spinach wilts. Remove from heat and let cool.

In a large bowl, combine flour and salt. Add the olive oil and water gradually, mixing until a smooth dough forms. Knead for a few minutes, then cover and let rest for 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter).

Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges with a fork.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little coconut milk for a golden finish. Bake for 25-30 minutes or until golden brown.

Bake the Empanadas

Coconut milk

Thai red curry paste

Chickpeas, cooked

Bell pepper, diced

Green peas, frozen

Spinach, fresh

Soy sauce

Lime juice

Pepper

In a skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent. Add the minced garlic and diced portobello mushrooms. Cook until the mushrooms are tender and the moisture has evaporated, about 5-7 minutes. Stir in cumin, paprika, salt, and pepper. Remove from heat and mix in the fresh parsley.

If using store-bought dough, follow package instructions. If making from scratch, combine 2 cups of all-purpose flour, 1/2 cup of butter, and a pinch of salt. Gradually add cold water until the dough forms. Roll out the dough and cut into circles.

Prepare the Empanada Dough

Place a spoonful of the mushroom filling in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.

Preheat the oven to 375°F (190°C). Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil. Bake for 20-25 minutes or until golden brown.

Cook the Empanadas

Portobello mushrooms, diced

Onion, finely chopped

Cumin powder

Fresh parsley, chopped

In a large bowl, combine the shredded chicken, chimichurri sauce, chopped red onion, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly coated. Set aside.

If using store-bought empanada dough, skip to the next step. For homemade dough, combine 2 cups of all-purpose flour, 1/2 tsp of salt, 1/4 cup of unsalted butter (cubed), and 1/4 cup of cold water. Mix until a dough forms, then knead for a few minutes until smooth. Roll out to about 1/8 inch thickness and cut into circles.

Prepare the Dough

Place about 2 tablespoons of the chicken filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork or pinch with fingers.

Fill the Empanadas

Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish. Bake for 20-25 minutes or until golden brown.

Remove from the oven and let cool slightly before serving. Enjoy your chimichurri chicken empanadas warm!