Watermelon Feta and Mint Quinoa Salad

In this healthy and refreshing summer salad, sweet watermelon, creamy feta cheese, and fresh mint are mixed with quinoa and a tangy balsamic vinaigrette.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 cups diced watermelon
• 1 cup crumbled feta cheese
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

Run cold water over the quinoa several times to clean it

Bring 2 cups of water to a boil in a medium-sized saucepan

Then add the rinsed quinoa

Turn down the heat, cover, and let it simmer for about 15 minutes, or until all the water is gone

When the quinoa is done, take it off the heat and let it cool fully

Put the diced watermelon, crumbled feta cheese, chopped mint leaves, and finely chopped red onion in a large bowl

When the quinoa is cool, add it to the bowl and gently toss everything together

To make the dressing, mix the extra-virgin olive oil and balsamic vinegar in a small bowl with a whisk

Add pepper and salt to taste

Pour the dressing over the salad and mix everything together until it's well covered

Enjoy the Watermelon Feta and Mint Quinoa Salad while it's still cold

Simply Delicious Roast Chicken

This simply delicious roast chicken recipe is a classic favorite. With a flavorful blend of herbs and spices, it's juicy on the inside and crispy on the outside. Perfect for a cozy family dinner or entertaining guests.

Ingredients:

• 1 whole chicken
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 lemon, halved
• 3-4 sprigs fresh rosemary
• 3-4 sprigs fresh thyme

Instructions:

Preheat oven to 425F 220C

Remove giblets from chicken cavity and pat dry with paper towels

Rub olive oil all over the chicken, then season with salt, pepper, paprika, garlic powder, and onion powder, making sure to season both sides

Place lemon halves, rosemary, and thyme sprigs inside the chicken cavity

Truss the chicken with kitchen twine if desired

Place chicken breast-side up on a roasting pan or baking sheet

Roast in the preheated oven for 60-75 minutes, or until internal temperature reaches 165F 75C and juices run clear when pierced between leg and thigh

Remove from oven and let rest for 10 minutes before carving

Serve and enjoy!

Easter Waffles Florentine

Easter Waffles Florentine is a delightful brunch recipe that combines crispy waffles with the richness of poached eggs, creamy hollandaise sauce, and the freshness of spinach. It's a perfect dish to celebrate Easter or any special occasion.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/2 cup unsalted butter, melted
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 4 large eggs for poaching
• 1/4 cup hollandaise sauce
• Salt and pepper to taste
• Chopped fresh chives for garnish

Instructions:

Whisk the flour, sugar, baking powder, and salt together in a large bowl

First, beat the eggs in a different bowl

Then, add the milk and broken up butter

Combine well

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Make sure not to mix it too much; a few lumps are fine

Grate the Parmesan cheese and add the chopped spinach

Get your waffle iron hot and lightly spray it with non-stick spray

Place the waffle batter on the hot iron and cook them as directed by your waffle maker until they are golden brown and crisp

Poach the eggs while the waffles are cooking

Add some vinegar to a large saucepan and fill it with water

Then, slowly bring it to a simmer

Carefully crack the eggs into the water that is simmering

Poach for three to four minutes if you want the yolks to be runny, or longer if you want them to be firm

With a slotted spoon, take them out and let them drain on a paper towel

Next, put a waffle on each plate and top it with a poached egg

Add hollandaise sauce and season with salt, pepper, and chopped chives

Serve your Easter Waffles Florentine right away and enjoy them!

Chewy Almond Butter Cookies

These chewy almond butter cookies don't have any gluten, so they're great for people who are sensitive to gluten. They are very simple to make and taste great, with a nice nutty flavor.

Ingredients:

• 1 cup almond butter
• 1/2 cup honey or maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips optional

Instructions:

Warm the oven up to 175F 350C

Add the egg, vanilla extract, baking soda, salt, honey or maple syrup, and mix them all together in a bowl until everything is well mixed

You can add chocolate chips if you want to

Grab some dough and roll it into balls

Then, put the balls on a baking sheet that has parchment paper on it

A fork should be used to gently press each ball down to make a criss-cross pattern

Put it in the oven for 8 to 10 minutes, or until the edges turn golden brown

Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way

Grilled Lobster Tails with Smoked Paprika Butter

These Grilled Lobster Tails with Smoked Paprika Butter are a decadent yet easy-to-make seafood dish perfect for special occasions or summer gatherings. The rich and smoky flavor of the paprika butter complements the sweet and tender lobster meat beautifully, creating a memorable meal for any seafood lover.

Ingredients:

• 4 lobster tails, split in half lengthwise
• 1/2 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Instructions:

Preheat grill to medium-high heat

In a small bowl, mix together the softened butter, minced garlic, smoked paprika, salt, pepper, and chopped parsley until well combined

Place the split lobster tails on a cutting board and spread the smoked paprika butter evenly over the exposed meat

Place the lobster tails, shell side down, on the preheated grill and cook for about 5-7 minutes, until the meat is opaque and lightly charred

Carefully remove the lobster tails from the grill and serve immediately with lemon wedges on the side

Buffalo Tofu Wings with Creamy Ranch Dip

Enjoy the spicy kick of classic buffalo wings with a vegan twist! Crispy tofu cubes are coated in a tangy buffalo sauce and served with a creamy ranch dip made from plant-based ingredients. This dish is perfect for parties, game nights, or anytime you're craving a flavorful snack.

Ingredients:

• 1 block extra firm tofu, pressed and cut into cubes
• 1/2 cup all-purpose flour
• 1/2 cup plant-based milk
• 1 cup bread crumbs
• 1/2 cup hot sauce
• 2 tablespoons vegan butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup vegan mayonnaise
• 1/4 cup plain vegan yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

Start by heating the oven to 400F 200C

Put the flour, garlic powder, onion powder, salt, and pepper in a bowl and mix them together

Put the plant-based milk in a different bowl

Put the bread crumbs in a third bowl

Mix the flour and salt together

Then, dip each tofu cube into the plant-based milk

Finally, cover with bread crumbs

Spread out the tofu cubes on a baking sheet that has been lined with parchment paper

For 25 to 30 minutes, or until crispy, flip the tofu cubes over halfway through the baking time

In a different bowl, mix the vegan butter and hot sauce

Put the tofu cubes in a large bowl and pour the buffalo sauce over them when they are done baking

Toss the tofu cubes gently until they are all covered

Vegan yogurt, lemon juice, dill, chives, garlic powder, salt, and pepper should all be mixed together to make the creamy ranch dip

Put the creamy ranch dip on the side and serve the buffalo tofu wings with it