he eating

Decisions: CUMIN TURMERIC LIME SHRIMP SWEET POTATOES or CILANTRO LEMON PESTO SHRIMP with BLACK BEAN TOMATO SAUCE? When Cinco de Mayo and Seafood Sunday on the same day you know I will always choose SHRIMP 🙃

Cumin Turmeric Lime Shrimp Sweet Potatoes

sweet potatoes,

Oil,

mushrooms

kale

chopped bell pepper

tomatoes

avocado, sliced

scallions

shrimp

lime, juiced

coconut aminos

turmeric

cumin

chili powder

Salt, To Taste

Black pepper, To Taste

Cilantro,

Tahini,

Step  1

Preheat oven to 400ºF. Bake sweet potatoes until soft, about 20-30 minutes. Remove from oven and let cool until able to handle.

Step  2

Meanwhile, heat oil in a skillet over medium. Sauté mushrooms until soft, about 3 minutes. Add kale and cook until slighlty wilted. Remove from pan and set aside.

Step  3

Toss shrimp with lime juice, coconut aminos and spices. Add to skillet and cook for 2 minutes per side.

Step  4

Cut sweet potatoes in half lengthwise, making sure not to cut all the way through. Stuff with satuéed mushrooms and kale, bell pepper, tomatoes, avocado and shrimp. Top with cilantro and tahini.

I partnered with my friends at @IfYouCare_USA and @thefeedfeed to bring you this easy and delicious treat and I can&apos;t wait for you to try them.

I&apos;m obsessed. You&apos;ll be obsessed. Let&apos;s all just agree that we need these crispy, chocolatey, peanut buttery bites in our lives, mkay?

You wanna know the good news? They&apos;re no bake AND easy clean up! Yes and YES.


I use parchment paper in my everyday cooking/baking and I choose @IfYouCare_USA because of their quality products and their mission to reduce the amount of waste in our waste streams. Another win win!


This parchment paper is perfect for letting these little bites rest before diving in and eating them all. Double tap if you&apos;re ready for this! #IfYouCare #feedfeed #sponsored

Crispy Chocolate Peanut Butter Bites

peanut butter

unsalted butter

sugar,

puffed rice cereal

chocolate chips

Sea salt

If You Care

In a microwave safe bowl melt the peanut butter and butter in 30 second increments, stirring in between.

Add powdered sugar and rice cereal to the peanut butter mixture and stir until well combined. Set aside.

Line a baking sheet with parchment paper. Set aside. Melt the chocolate chips in another microwave safe bowl in 30 second increments, stirring in between.

Use a mini ice cream scoop or tablespoon measure to form balls out of the peanut butter mixture. Use a fork to dip each ball into the melted chocolate, let excess chocolate drip off then place on baking sheet lined with If You Care Parchment Paper. Sprinkle a little sea salt on top while chocolate is still melted. Repeat until mixture is used up.

Step  5

Place in the freezer for 15-20 minutes to set, or in the fridge for 1 hour. Store in an airtight container in the fridge for up to 10 days.

We made BostonBrunchGuide&amp;#39;s Corned Beef Croissant Sandwich with Land O&amp;#39;Lakes Deli American at FeedfeedBrooklyn last week! This is not your traditional egg sandwich. With the addition of Land O Lakes&amp;reg; Deli American, griddled corn beef and spicy aioli, we now know the true meaning of brunch goals.

Recipe by @BostonBrunchGuide | Photo @thefeedfeed

Griddled Corned Beef Breakfast Sandwich

croissants

Land O Lakes® Deli American

corned beef

eggs

butter

Spicy aioli to taste (Recipe Below)

Salt and pepper

green onions

mayonnaise

hot sauce

lime

Using a sharp knife, cut the croissants in half. Be careful not to squish them!

In a pan over medium heat, melt some butter and place the croissants cut side down until golden brown and slightly crispy. Set aside.

Using the same pan or a griddle, increase to medium-high heat. Place the slices of corned beef in the pan. Using tongs, turn the corned beef frequently until it is slightly crispy and heated through. Remove from heat and place onto a plate.

Place 2-3 slices of corned beef on the bottom half of the toasted croissants and top with 2 slices of Land O Lakes® Deli American— you can totally use more than two depending on how cheesy you’re feeling! Using either a toaster oven or your oven, broil the open-faced sandwiches for a few minutes, until they’re nice and melty.

While the sandwiches are broiling, cook your eggs in a non-stick pan and cook the eggs to your liking— my personal favorite is sunny side up. Add salt and pepper to taste.

Step  6

Top the sandwiches with your eggs, and drizzle as much spicy aioli as you’d like. Top with the other half of the croissant and enjoy!

Add all ingredients to a bowl and stir until well combined.

Zucchini and goat cheese tart on puff pastry! I don’t know why I felt cutting it like a pizza🤷🏻‍♀️ Anyway, this tart can be assembled in 10 minutes and makes a great appetizer or even a meal.

Zucchini and Goat Cheese Tart

puff pastry

zucchinis, thinly sliced

goat cheese

lemon

olive oil

Dijon mustard

basil

salt,

black pepper,

pine nuts

Preheat oven at 350F. In a bowl mix the goat cheese (room temperature) with mustard, olive oil, basil.

Score 1” around the puff pastry. Spread cheese mixture into the puff pastry. Arrange zucchinis on top. Drizzle olive oil and season. Sprinkle with pine nuts.

Bake for 30 minutes or until the crust is golden brown!

We&amp;#39;ve seen a lot of people talking about the Grilled Cheese Burger from Five Guys on TikTok lately. As big fans of Five Guys, we wanted to try this recipe out.&amp;nbsp;

The Grilled Cheese Burger is made by assembling a burger (with the toppings of your choice) on an&amp;nbsp;inside-out grilled sesame bun.&amp;nbsp;

The menu item is technically classified as a grilled cheese (rather than a burger) on the fast food chain&amp;#39;s website, but customers can add toppings like burger or mushroom patty&amp;#39;s, onions, tomatoes and more.&amp;nbsp;

Copycat Five Guys Grilled Cheese Burger

sesame buns

beef

Bacon

American-style cheese

white onion, sliced

tomato, sliced

Pickles, optional

Lettuce, shredded

sweet relish

ketchup

Salt,

white vinegar

paprika

cayenne pepper

onion powder

Make the Burgers - step  1

Bring a griddle or skillet to medium-high heat.

Make the Burgers - step  2

Spread butter on the sesame buns, then cook on the griddle until golden brown. Set aside.

Make the Burgers - step  3

Form the ground beef into balls, then smash into thin patties.

Make the Burgers - step  4

Cook the beef until the burgers are cooked to desired doneness.

Make the Sauce - step  1

Mix all of the ingredients together in a small bowl. Set aside.

Assemble the Burgers - step  1

Bring the griddle to medium-low heat. Return the lower half of the sesame bun to the pan.

Assemble the Burgers - step  2

Top the bun with sauce, cheese, the cooked burger patty, more cheese, bacon, tomatoes, lettuce, more cheese, and the top half of the sesame bun.

Assemble the Burgers - step  3

This Cambodian-Style Red Curry Crab Stir Fry recipe is sponsored by Maine Seafood but all opinions are my own.

Maine&amp;rsquo;s pristine coastline stretches 3,478 miles along the cold, clean North Atlantic and has so much to offer when it comes to quality wild-caught and cultivated seafood options! CURRY over to www.SeafoodfromMaine.com for more information on where to find Maine Seafood and for easy and delicious recipe inspiration.&amp;nbsp;

Cambodian-Style Red Curry Crab Stir Fry

Maine Lump Crabmeat

vegetable oil

ginger, thinly sliced

garlic cloves,

scallions,

onion, sliced

red curry powder

sugar

salt

red bell pepper, thinly sliced

Seafood From Maine

Heat vegetable oil in a wok on medium-high heat.

Add the ginger and cook until ginger is nice and golden, about 3 minutes.

Add the minced garlic and cook until it is light brown, stirring frequently, 1-2 minutes.

Add onions, red curry powder, sugar and salt, stir to combine and cook on low heat for 2 minutes.

Add the Maine crabmeat and fully mix the crabmeat into the sauce. Cook for 2 minutes.

Transfer to a serving plate and garnish with red bell pepper and scallions.

There&amp;rsquo;s almost no variety of sushi that I won&amp;rsquo;t get on board with! We saw people on the internet make sushi &amp;ldquo;waffles&amp;rdquo; by putting sushi rice in a waffle maker &amp;amp; topping it with sushi accoutrement, and figured it was a no-brainer to try it out! This recipe is easily customizable to your own sushi preferences, and it&amp;rsquo;s super fun to make!

Want more trending recipes? Click HERE.

Crispy Rice Waffles

sushi

rice vinegar, divided

sesame oil

mirin

sea salt

Cooking spray

soy sauce

sriracha,

Wasabi, optional,

sesame seeds

Kewpie mayonnaise, for garnish⠀

cucumber, finely diced

green onion,

nori sheet,

In a large bowl, combine cooked sushi rice with 1 tablespoon rice wine vinegar, sesame oil, mirin, and salt. Mix to evenly coat rice.

Heat a small waffle maker &amp; grease with cooking spray. Fill the waffle maker with half of the rice mixture, and cook in the waffle maker until golden brown and crispy. Repeat with the other half of rice and set the rice waffles aside.

In a large bowl, combine tuna cubes, 1 tablespoon rice wine vinegar, soy sauce, sriracha, and honey. Mix well.

Assemble the waffles. Put a small dollops of wasabi into the waffle crevices if you like, then top the waffles with the tuna mixture. Sprinkle sesame seeds on top of the tuna. Drizzle on kewpie mayonnaise and additional sriracha, if you like. Add on the diced cucumber, sliced green onion, and nori sheet crumbles. Enjoy!

Sunshiney citrus salad!🍊🌿🥑✨ Boston lettuce, avocado, thinly sliced radish, Cara Cara orange slices, snap peas, and candied walnuts (I drizzled about 1/4 cup with a bit of maple syrup + a sprinkle of salt and microwaved for 30 seconds - after cooling they became nice and toasty!), all topped with a drizzle of olive oil! Pure happiness.

Citrus Salad with Candied Walnuts

Boston Lettuce

Avocado

Red radishes

Oranges (normal or Cara Cara)

Snap peas

walnut

Salt

Maple syrup

Olive oil

Fennel fronds, optional

Tear the Boston lettuce into pieces. Thinly slice the radishes, peel and slice the avocado into wedges. Cut the snap peas in half lengthways.

Place walnut pieces into a small glass bowl. Pour in maple syrup and a pinch of salt. Stir. Microwave for 30 seconds, stir, and then an additional 15 seconds. Let cool.

Arrange your salad with all the veggies on top. Sprinkle cooled walnuts over top and drizzle with olive oil. Top with fennel fronds if desired.

This lunch was straight out of my dreams. And it wasn&apos;t even followed up with a leftover Xmas cookie. #smallvictories ?Sautéed Brussels and apples with goat cheese, poms, avo, and garlicky roasted salmon with horseradish crème fraîche.

Roasted Salmon And Brussels Sprouts Salad

salmon

olive oil, divided

Kosher salt and black pepper, as needed

Brussels sprouts

green apple

white beans, drained and rinsed

goat cheese, crumbled

avocado,

crème fraîche

horseradish

lemon juice

Combine half the olive oil, garlic and a pinch of salt and pepper in a small bowl. Coat each the salmon with the garlic and olive mixture, then broil for 7-8 minutes, until medium-rare.

Heat remaining olive oil in a large nonstick skillet over medium heat. Add shaved Brussels sprouts and a pinch of salt and pepper and cook 4-5 minutes, stirring often, until softened. Transfer to a bowl. Toss with apple, beans, pomegranate, and goat cheese, then divide among 4 plates or bowls.

Place creme fraiche, horseradish, and lemon juice in a small bowl. Whisk to combine.

Place salmon on top of salad. Top with creme fraiche. Serve with sliced avocado and additional lemon juice, if desired.

Sheet pan cooking is one of the simplest ways&amp;nbsp;to get dinner on the table. Season everything with&amp;nbsp;a&amp;nbsp;zippy dressing, roast until tender (or crispy), and then serve family style! Feedfeed&amp;nbsp;tip for&amp;nbsp;this recipe:&amp;nbsp;get the acorn squash and tofu in the oven first, then add the broccoli rabe to the sheet pan during the last 10 minutes of cooking.&amp;nbsp;

Roasted Tofu, Acorn Squash and Broccoli Rabe with Calabrian Chili Paste

garlic,

Calabrian chili paste

cumin seeds, crushed with a mortar and pestle

dry oregano

lemon, zested

acorn squash, halved lengthwise, seeded and sliced into ½ inch slices

broccoli rabe, ends trimmed

(14 ounce) block extra-firm tofu, drained, pressed and cut into cubes

corn starch

fine sea salt

garlic powder

black pepper

rice,

For the Squash and Broccoli Rabe - step  1

For the Squash and Broccoli Rabe - step  2

In a small bowl whisk together the olive oil, calabrian chili paste, garlic, cumin seeds, oregano and lemon zest. Season with salt and pepper to taste.

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Top 29 he eating recipes from across the web

The most viewed he eating recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cumin Turmeric Lime Shrimp Sweet Po...

Crispy Chocolate Peanut Butter Bite...

Griddled Corned Beef Breakfast Sand...

Zucchini and Goat Cheese Tart

Copycat Five Guys Grilled Cheese Bu...

Cambodian-Style Red Curry Crab Stir...

Crispy Rice Waffles

Citrus Salad with Candied Walnuts

Roasted Salmon And Brussels Sprouts...

Roasted Tofu, Acorn Squash and Broc...

Brazilian Lemonade

Tuna Salad - Salad With Cucumber, T...

Mushroom Zucchini and Cannellini Be...

Peach Bourbon Sweet Tea

Pizza Waffles

Seared Scallop Pasta with a Warm Ba...

Grapefruit Brûlée

Grilled Peaches with Burrata, Olive...

Mexican Street Corn Deviled Eggs

Weeknight Sausage and Beef Bolognes...

Baked Feta Spaghetti Squash

Rum, Lime and Orgeat Syrup Cocktail...

Spiced Lentil Stew

Reginette with Girolles Mushrooms

Sweet and Sour Chickpeas with Brocc...

Peppermint Bark

Overnight Polenta Porridge with Roa...

Ginger Tahini Mushroom and Broccoli...

Famous La Scala Chopped Salad

The most viewed he eating recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine