Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

Garlic Roasted Potatoes

potatoes

black pepper

garlic (6 cloves)

parsley

Roasted Brussels Sprouts

Brussels sprouts

Green Beans with Lemon and Garlic

green beans, ends trimmed

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Perfectly Grilled Corn on the Cob

corn

Kosher salt

BBQ Butter, recipe follows

Herb Butter, recipe follows

canola oil

red onion, chopped

garlic, chopped

Spanish paprika

cayenne powder

cumin seeds

ancho chili powder

water

unsalted butter, slightly softened

Worcestershire sauce

unsalted butter,

herbs (basil, chives

Oven "Fries"

potatoes,

Salt

Cooking spray

Healthy Cauliflower Rice

onion,

Spaghetti Squash with Parmesan Cheese

spaghetti squash

Parmesan cheese

Salt and pepper

Zucchini Gratin

unsalted

onions,

zucchini, sliced 1/4-inch thick (4 zucchini)

nutmeg

all-purpose flour

milk

bread crumbs

Gruyere

Roasted Carrots

carrots

dill

Basic Sourdough Bread

bread flour

sourdough starter, recipe follows

water (110 degrees F)

active dry yeast

sugar

Grilled Corn on the Cob

corn,

Butter (or an herb butter)

Oil and Vinegar Slaw

red wine vinegar

sack, 16 ounces, shredded cabbage mix for slaw salads

Thick Cut Seasoned Fries with Chipotle Sauce

russet potatoes (or sweet potatoes)

cornstarch

sea salt

Italian seasoning

garlic powder

paprika

cashews

tsp chipotle chili powder ((or more to taste))

garlic

lime

sea salt and pepper (to taste)

The dressing on this Fruit Salad from Delish.com is to die for. 

Fruit Salad

c. honey

c. orange juice

strawberries,

blueberries

raspberries

kiwis,

orange,

apples,

mango,

c. grapes

This is an excellent salad. I did eliminate the oranges just because I forgot them, but since there is such a good variety of fruit, it was fine. Although it is simple, the dressing is the best and really makes this salad special. I used some of the left over ( since it does make a lot for 4 people), to put on top of waffles the next morning.  I would definitely make this again.

My gma made this for me once, it's fantastic!

This was a big hit with both adults and kids alike

It was amazing .... Even i tried at my home👍👍

I’ve made this for many occasions.  The bowl is always empty!  Looks pretty and tastes delish!

https://streaming.hearstdigitalstudios.com/6af7050d-f2de-41f8-b642-1e5b0cc3dd85/video_rover_16x9_1080p_hd_1526908844_41441.mp4

Bet you never thought you'd need a recipe.

Can You Guess The Secret Ingredient In This Fruit Salad?

Jalapeno Jelly

green bell pepper

peppers jalapeno peppers

apple cider vinegar

liquid pectin

jalapeno

How to make scallion pancakes! Such an EASY snack or appetizer. Only 4 ingredients. Just like at restaurants!

Scallion Pancakes

garlic powder, optional

soy sauce

rice vinegar

sesame oil

"I’m going to make these with butter; not a vegan sub, if that’s what you were looking for, but should be good"

"I just made this. But the pancakes turned out chewy instead of flaky and crispy. What went wrong? I followed every step. Otherwise the taste is all there. I am not giving up yet ...appreciate some advises. Thanks."

Mix the dough: Add flour, salt and garlic granules to a medium bowl. Stir to combine. Add 3/4 cups of hot water to the flour and stir with a wooden spoon. Continue stirring until all the water has been absorbed by the flour. Don’t worry if the dough has not formed completely yet.

Knead the dough: Using your hands, knead all the bits of dough together inside the bowl. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed.
Continue kneading the dough for about 2 more minutes. The dough will feel moist but it should not stick to your hands too much.

Rest the dough: Shape the dough into a round ball. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Roll out the pancakes: Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl.
Shape piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 7 to 8 inches in diameter.

Add the scallions: Brush a thin layer of canola oil on top of the dough, making sure not to miss the edges. Sprinkle sliced scallions all over the dough.

Roll and flatten the pancake: Starting on one end, roll the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like a snail's shell. Tuck the end of the dough underneath the spiral.
Use the palm of your hand to flatten the dough into a thick circle. Roll it out again with your rolling pin. Try to roll it out as thinly as possible. A few slices of scallions may pop out during the process, and that’s perfectly normal.
Transfer rolled out scallion pancake to a plate. Repeat steps 4 through 6 with the remaining dough pieces.

Cook the pancakes: Heat about 2 teaspoons of canola oil a small nonstick or cast iron skillet over medium heat.
Place one of the pancakes in the middle of the pan and pan fry each side for about 2 to 3 minutes, until they’re golden brown. Transfer to a plate and repeat with the 3 remaining scallion pancakes, adding more oil to the pan as needed.

Prepare the dipping sauce: Mix all the sauce ingredients in a small bowl. Adjust the seasonings to your liking, adding more soy sauce or vinegar, if you like. Add any leftover scallions to the dipping sauce, and add a pinch of red pepper flakes if you would like a bit of spice.

Serve the hot pancakes: Cut the scallion pancakes into small wedges and serve while hot, with the dipping sauce. (The pancakes are still good when cooled, but will no longer be crispy.)

"They seemed almost right.   I liked them, but they didn't have quite the texture I am used to (I ate literally thousands of these in Shanghai) they are a bit drier than I am used to.   Also, I think the place I used to get them at baked them a few minutes after frying so that they got an incredible balance of chewy, soft in the middle and crisp but oily on the outside.   Not greasy, but you can taste the oil.  Dang, now I am craving them again...    This is a good starting point so I am going to use this recipe but keep adjusting until I get it the way I remember."

"It tastes okay but it was quite a chore making them.  I also made my dipping sauce too salty; I used soy sauce, ginger, mustard and garlic."

"Really  loved this recipe. I made it tonight for my family and it turned out AMAZING!!! Can't wait to make again!!!!"

https://www.simplyrecipes.com/video_src?vid=5363296991001

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Broccoli Steaks with Walnut-Raisin Salsa

(about broccoli

olive oil, divided

sherry vinegar

golden raisins

walnuts, toasted and chopped

ricotta salata, crumbled (about 3/4 cup)

garlic clove, grated or minced

Place a rack in the middle of the oven and preheat the oven to 450°F.

Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

How to make easy, crispy healthy Baked French Fries! The secrets to perfect homemade French fries in the oven, plus how to make French fries crispy again.

Baked French Fries

olive oil (divided)

dill weed

onion powder

Toppings (optional) (fresh parsley, chives, freshly grated Parmesan cheese

Place a rack in the lower third of your oven and preheat to 450 degrees F. Drizzle a large rimmed baking sheet with 1 1/2 tablespoons olive oil, brushing it as needed so that it nicely coats the pan.

Scrub the potatoes and peel if desired (I leave the peels on). Slice into 1/4-inch-wide sticks. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.

Drain the potatoes, then transfer them to a clean towel and dry as completely as you can, changing the towel as needed. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the bowl. Drizzle with the remaining 1 1/2 tablespoons olive oil and sprinkle with salt, garlic powder, dill weed, onion powder, and pepper. Toss to coat, making sure the spices and oil are well distributed. Spread the potatoes into a single layer on the prepared baking sheet.

Roast in the lower third of the oven for 15 to 20 minutes, until turning golden underneath. Remove the baking sheet from the oven and, with a large, firm spatula, carefully loosen the fries from the bottom of the pan. Flip them in large sections as best as you can so that the potatoes rotate and brown evenly on all sides (no need to painstakingly flip every single one). With your fingers (be careful—the pan is hot!) return the potatoes to a single layer. Place the pan back in the oven and continue baking until the fries are as golden and crisp as you like, about 5 to 10 additional minutes (30 minutes total was ideal timing for this crispy-fry lover). While the fries are hot, sprinkle with any desired toppings and a bit more salt to taste. DEVOUR.

https://content.jwplatform.com/videos/G6rvMgC9.mp4

How to make Crispy Oven Baked Fries! Easy recipe that makes the most perfect, healthy homemade baked French fries every time. Includes tips for how to reheat French fries to make them crispy again.

This sweet cornbread is one of my favorites to make during the fall. It&#039;s super moist, fluffy and pairs perfectly with a hot bowl of chili. 

Sweet Cornbread

honey

eggs

yellow cornmeal

baking powder

salted butter, melted and cooled slightly ((1 stick))

Preheat

Preheat the oven to 350°F. Butter a 9×9″ pan and set aside.

Pour

Pour 3/4 cup milk into a measuring cup and then whisk in&nbsp;the honey and eggs.

In a large bowl, mix together the flour, cornmeal, sugar, baking powder and salt. Add in the milk mixture and stir just until combined. Then stir in the melted butter. Be careful not to over mix.

Bake

Pour into prepared pan and bake for 30 minutes, or until a toothpick comes clean from the center. Remove from oven and allow to cool slightly before serving. Best served warm with a little butter and honey (if desired) on top.

https://content.jwplatform.com/videos/pV8APlQn.mp4

This moist and fluffy sweet cornbread is one of my favorites to make during the fall. It pairs perfectly with a hot bowl of chili.

Sweet Corn Bread

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Honey Glazed Carrots

baby carrots

lemon juice

flat-leaf parsley

Honey Glazed Carrots: Food Network

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Good but needs adjusting. First, recipe says to cook in water til TENDER.  It takes a while to get there, so I covered it to speed things along. But then at the end it says to cook 5 mins more with the honey and butter, making it TOO tender. So next time I'd cook in water, covered, BUT I'd cook til FIRM TENDER and then proceed with the butter and honey.  I don't like carrots to be TOO soft, they can feel like baby food that way. Glad I tested this one before Easter!

The only comment that I have is that an extremely talented Cordon Bleu chef that I worked for always said that “if it grows below the ground, start with cold water and if it grows above, start with boiling water.

This is a "keeper" recipe.  I served it with my Easter Dinner and the family just LOVED it!!!  I used carrots with the tops still attached, and I trimmed and peeled the whole carrots so that they looked just like the photo, and I must say, it makes for a beautiful presentation.  I cooked as directed and my carrots were PERFECTLY cooked, tender, but certainly not mushy.  They were beautiful and delicious.

Great easy recipe, husband says I can cook this every day! Thank you.

Very tasty and not too sweet because of the balanced flavors.<br />

jus made this tonite,im very pleased with the ease of this recipe yet so tasty

I loved this!  I used what I had at home, so I replaced the honey with agave syrup, butter with coconut butter, and omitted the parsley.  It came out great!

I have made these several times, always a hit.  Serving for Christmas dinner; standing rib roast and loaded baked potatoes.

I made this as a side for Thanksgiving. Everybody loved them.  I followed the recipe exactly that time but have made some slight tweaks since: I steam the carrots instead of boil them. It only takes a tiny bit more time and saves all the good nutritional content. Also, I leave the carrots slightly underdone at this stage before tossing them into the glaze mixture, as they will cook further in while in the glaze sauce and you don't want mushy carrots.  The second time I made it I also had the glaze sauce going while the carrots steamed. This way it thickened up quicker. If you wait to combine it when the carrots are done steaming then the glaze is too watery. Lastly, I also put in 1/3 less butter and it was just as good as the first time i made it. The important flavors to me were the sweetness of honey and tang of lemon.  I love this recipe 

https://www.foodnetwork.com/videos/honey-glazed-carrots-0149069

Quick as a rabbit, these honey-glazed baby carrots are ready to serve.

Honey-Glazed Carrots

Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. Simply toss with a few seasonings and pop into a super-hot oven for great results every time.

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