Emily (@thishealthytable)

King Salmon Recipe Ingredients 1 ½ pounds king salmon 3 tablespoons butter melted 1 tablespoon lemon juice 2 teaspoons honey 1 teaspoon Dijon mustard ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon cumin ¼ teaspoon garlic powder Optional toppings - fresh dill fresh parsley, lemon wedges Instructions 1. Preheat oven to 400 degrees. 2. In a small bowl, combine the melted butter, lemon juice, honey, Dijon mustard, paprika, kosher salt, cumin, and garlic powder. Stir to combine. 3. Place the salmon, skin side down, on a parchment or aluminum foil lined sheet pan. Pat dry with a paper towel. 4. Brush the butter mixture all over the top of the salmon till it is fully covered. 5. Bake for 15 to 20 minutes until the salmon easily flakes apart and reaches an internal temperature of 145 degrees on an instant-read thermometer (at the thickest part of the fillet). 6. Serve immediately with optional lemon wedges and fresh herbs. #kingsalmon #weeknightdinner

White Bean Chicken Soup Recipe Ingredients 1 teaspoon kosher salt 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon ground black pepper 1 lb boneless, skinless chicken breasts 2 tablespoons olive oil ½ cup sliced shallots 1 cup diced carrots (I used baby carrots) 1 cup diced celery 3 cloves garlic minced 4 cups chicken stock 3 cans (14.5 ounces each) Cannellini beans drained and rinsed ½ cup fresh basil roughly chopped 2 cups fresh baby spinach roughly chopped 2 tablespoons lemon juice Instructions 1. Heat a large pot over medium-high heat. 2. Combine salt, paprika, oregano, and pepper in a bowl. Sprinkle over both sides of the chicken. 3. Add one tablespoon olive oil to the pot and let heat. 4. Then add the chicken to the pot and cook for 2 minutes on each side. Remove and set aside. 5. Add the remaining tablespoon of olive oil to the pot. Then add the shallots. Stir to coat in oil and let cook for three minutes. 6. Add the carrots, celery, and garlic to the pot and stir to combine. Cook for three minutes, stirring occasionally. 7. Deglaze the pot with a small amount of the chicken stock. Then add the rest of the stock and beans. 8. Nestle the chicken in the beans till it's fully covered. Bring the soup to a low boil, then cover and reduce to a simmer. 9. Let the soup simmer for 15 minutes and check the chicken with an instant-read thermometer (temperature should read 165 F). Cook till the chicken is done. 10. Remove the chicken and shred. Add it back to the soup. 11. Add the basil, spinach, and lemon juice. Stir to combine and remove when the spinach is wilted. Season with additional salt and pepper if desired. 12. Serve immediately or keep in the refrigerator for up to 2 days. #chickensoup #whitebean

Chocolate-Covered Bananas Recipe Ingredients 6 ounces dark chocolate ½ tablespoon coconut oil 4 bananas, halved crosswise Optional toppings: coconut flakes, crushed nuts, freeze-dried berries, slivered almonds, sprinkles 8 Wooden skewers Instructions Melt the dark chocolate in a microwave-safe bowl or measuring cup. Push a skewer into the cut end of each banana. Dip the bananas into the chocolate or use a spoon to spread the chocolate across the bananas. Place bananas on a parchment-lined baking sheet or dish. Once all the bananas have been dipped, sprinkle on optional toppings. Place the bananas in the freezer for 30 minutes to harden the chocolate. Keep the bananas in the freezer until serving them. #chocolatecoveredbananas #healthytreat #easyrecipe

Cantaloupe Bread Recipe Ingredients ⅓ cup butter melted ½ cantaloupe seeds removed 1 teaspoon cinnamon 1 teaspoon baking soda ½ teaspoon ground ginger ½ teaspoon kosher salt ½ cup brown sugar 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour Instructions 1. Preheat oven to 350 degrees F. Grease a 4x8 inch loaf pan. 2. Cut the rind off the cantaloupe and grate it using a box grater. 3. Add the butter and grated cantaloupe to a mixing bowl. Stir to combine. 4. Add the cinnamon, baking soda, ginger, salt, and sugar to the bowl and stir to combine. 5. Add the egg and vanilla and stir to combine. 6. Then add the flour and stir just till combined. 7. Pour the batter into the loaf pan and bake for 50 minutes to 1 hour or until cooked through. Use a wooden skewer to crumb test. 8. Remove from the oven and allow to cool for 20 minutes before removing and slicing. #canteloupe #bread

Black Bean Soup Recipe Ingredients 1 tablespoon olive oil 1 yellow onion diced 3 cloves garlic minced 2 carrots peeled and diced 1 jalapeño pepper deseeded and diced 1 chipotle chili in adobo minced 1 tablespoon oregano 2 teaspoons cumin 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 bay leaf 4 cups vegetable stock 1 cup red wine 3 (14.5 ounces each) cans black beans drained and rinsed 1 tablespoon freshly squeezed lime juice Instructions 1. Heat a large pot over medium-high heat. Add the olive oil and once it is hot, add the onion, carrots, and jalapeño. Sauté for 4 to 5 minutes or until translucent, stirring occasionally. Add the garlic and sauté for 30 seconds. 2. Add the chipotle chili, oregano, cumin, kosher salt, and black pepper. Stir continuously for 30 seconds. 3. Add a splash of the vegetable stock to deglaze the bottom of the pot, then add the bay leaf, remaining vegetable stock, wine, and black beans. Stir to combine. 4. Turn the heat up to high and bring the soup to a low boil. Reduce heat and allow the soup to simmer for 20 minutes. 5. Using the back of a ladle or large spoon crush the soup down to break some of the beans, about 15 to 20 times. This will thicken the soup. 6. Remove the soup from the heat and stir in the lime juice. #blackbean #soup #weeknightmeals

Whipped Cottage Cheese Ingredients 1 pound cottage cheese 1 ½ tablespoons honey ½ cup berries ¼ cup granola Instructions Spoon the cottage cheese into a food processor. Pour in the honey. Blend for 2 minutes or until the cottage cheese is creamy. Spoon the whipped cottage cheese into 3 or 4 bowls or ramekins, top with some berries and granola. #breakfastideas #cottagecheese #berries

Sheet Pan Fajitas Ingredients 1 pound boneless skinless chicken thighs, cubed into ½ inch pieces 1 small red onion, sliced ¼ inch strips 2 bell peppers, deseeded and sliced into ¼ inch strips* 2 tablespoons olive oil 1 teaspoon garlic powder ½ teaspoon paprika ½ teaspoon dried oregano ½ teaspoon onion powder ½ teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon salt ¼ teaspoon pepper 1 lime halved Optional for topping - roughly chopped cilantro, shredded cheese Optional for serving - small tortillas or rice Instructions 1. Preheat the oven to 400 degrees F. 2. Add the chicken chunks, sliced red onion, and sliced bell peppers to a large rimmed sheet pan. Toss with the olive oil and sprinkle on the garlic powder, paprika, onion powder, chili powder, cumin, salt, and pepper. Toss to coat the chicken and vegetables in the spices. Spread the chicken, onions, and peppers into a single layer across the sheet pan. Place the halved lime on the sheet pan. 3. Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. 4. Remove the pan from the oven and squeeze the lime over the chicken and vegetables. Toss to combine. 5. Serve immediately as is, in tortillas, or with rice. Top with optional cilantro and cheese. #onepanmeal #fajitas

Pesto Pasta Recipe Ingredients 1 pound dried fusilli pasta 1 medium zucchini sliced into half-moons 1 medium yellow squash sliced into half-moons 2 cups cherry tomatoes 2 ears fresh sweet corn 3 tablespoons olive oil 2 teaspoons kosher salt divided 1 teaspoon freshly ground black pepper divided ½ cup pesto* ¼ cup grated parmesan cheese Instructions 1. Preheat oven to 425 degrees F. 2. Bring a large pot of water to a boil and salt it heavily. Cook the fusilli according to package directions, until it's al dente. 3. Toss the zucchini, squash, cherry tomatoes, and corn with the olive oil and half the salt and pepper. Place them flat on a baking sheet and bake for 15 to 20 minutes or until the tomatoes have slightly burst. Cut the corn kernels off the cob. 4. Combine the cooked pasta with the roasted vegetables in a large bowl. Toss to combine. 5. Add the pesto to the bowl. Toss to combine. Add extra salt and pepper and top with parmesan cheese. #pesto #easydinner #veggies

Egg Roll in a Bowl Recipe Ingredients 1 tablespoon sesame oil 1 pound ground pork 6 green onions thinly sliced (white and light green slices separated from dark green) 1 inch ginger peeled and minced 2 cloves garlic minced 3 cups thinly sliced cabbage red, green, or both ¼ cup soy sauce 2 tablespoons rice wine vinegar 1 tablespoon sesame seeds optional for topping Sauce ingredients ⅓ cup mayonnaise 1 tablespoon sriracha ½ tablespoon water 1 teaspoon lime juice ½ teaspoon soy sauce Instructions 1. Add the oil to a large skillet or pan over medium high heat. Once hot, add the pork. Smash till pork has flattened across the pan. Allow to cook for 3 to 4 minutes then flip over. 2. Cook for an additional 2 to 3 minutes and use a wooden spoon or spatula to break into small pieces. 3. Add the white and light green parts of the green onions, ginger, garlic, soy sauce, rice wine and vinegar to the pan. Stir for 30 seconds till the garlic is fragrant. 4. Add the cabbage and stir to combine. Cook for 4 to 5 minutes, until the cabbage has cooked down. 5. To make the sauce - whisk mayonnaise, sriracha, water, lime juice, and soy sauce in a small bowl till combined. 6. Divide the pork cabbage mixture between four bowls and top with the sauce. Sprinkle on the remaining sliced green onions. #Eggroll #easydinner #onepan

Honeydew Melon Blackberry Salad Ingredients 1 honeydew melon scooped into balls 1 cup blackberries 1 cup watercress 1 shallot thinly sliced 3 tablespoons olive oil juice of one lemon 1 tablespoon honey 1 teaspoon sea salt Instructions 1. Combine the honeydew, blackberries, watercress, and shallots in a bowl. 2. Combine the olive oil, lemon juice, honey, and salt in a small bowl and whisk briskly to combine. 3. Dress the salad and serve. #honeydew #salad #fruitsalad

Grilled Flank Steak Tacos Recipe Ingredients 1 teaspoon Paprika ½ teaspoon Ground Cumin ½ teaspoon Garlic Powder ½ teaspoon Chili Powder 1 teaspoon Sea Salt, divided ½ teaspoon Dried Oregano ¼ teaspoon Onion Powder ½ teaspoon Ground Black Pepper 1 pound Flank Steak 2 tablespoons Olive Oil divided 1 Small Red Onion finely diced ⅓ cup Chopped Cilantro 1 Ripe Avocado, diced 1 tablespoon Lime Juice 8 Small Flour Tortillas Optional toppings - crumbled queso fresco, sliced jalapeños, or more lime juice Instructions 1. Heat a grill to medium-high heat (375 degrees F) or a grill pan over medium-high heat. 2. Combine the paprika, cumin, garlic powder, chili powder, ½ teaspoon of sea salt, dried oregano, and black pepper in a small bowl. Stir to combine. 3. Brush both sides of the flank steak with 1 tablespoon of olive oil. Then sprinkle the seasoning mixture on both sides and pat it in so it sticks. 4. Grill the steak for 4 to 5 minutes per side until it is medium doneness (and reaches an internal temperature of 135 to 145 degrees F on an instant-read thermometer). 5. Remove the steak from the grill and allow it to rest for at least 10 minutes before slicing. 6. Meanwhile, combine the remaining ½ teaspoon of salt, 1 tablespoon of olive oil, diced onions, chopped cilantro, diced avocado, and lime juice in a bowl. Stir to combine. 7. Heat the flour tortillas on the grill, over a gas stove, or in a frying pan so they are toasty and crisped. 8. Slice the flank steak into ¼-inch strips. If the strips are too large for the tortillas, cut them in half. 9. Place the steak strips in the tortillas and top with the onion avocado mixture. Serve immediately. #tacos #steak #dinner

Garlic Confit Recipe Ingredients 1 cup garlic cloves, skins removed 1 ½ cups of olive oil several sprigs of fresh herbs (thyme, rosemary, oregano) Instructions Preheat oven to 250 degrees F. Add the garlic cloves to a small, oven-safe dish or ramekins. Cover with the olive oil. Add fresh herbs to the dishes. Bake for 2 hours and remove when the garlic is golden brown. Allow the garlic to cool before removing the cloves with a slotted spoon and placing in a refrigerator safe jar or tupperware. Discard the herbs. Add a small amount of the oil to the garlic cloves and place in the refrigerator. Save the remaining oil and use in dressings, salads, and sauces. The garlic confit will keep for up to 1 week in the refrigerator or 3 months in the freezer #garlicconfit #condiment

Avocado Caprese Salad Ingredients 2 medium tomatoes, sliced 12 ounces cherry tomatoes, halved 8 ounces fresh mozzarella balls, Ciliegine or other 1 medium avocado, sliced 10 to 15 fresh basil leaves, chopped 2 tablespoons extra virgin olive oil 2 tablespoons balsamic glaze ½ teaspoon flaky sea salt ¼ teaspoon ground black pepper Instructions 1. Arrange the tomatoes, mozzarella balls, and avocado on a large plate or bowl. 2. Drizzle with olive oil, balsamic reduction, flaky sea salt, and ground black pepper. 3. Garnish with the chopped fresh basil. Allow the salad to rest for 5 to 10 minutes before serving. This will allow the tomatoes, cheese, and avocado to marinate in the oil, balsamic, and salt. #healthysalad #caprese

Grilled Baby Bok Choy Recipe Ingredients 1 tablespoon canola oil 6 to 8 heads of baby bok choy, cut in half 1 tablespoon toasted sesame oil 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 2 teaspoons chili oil Optional - a teaspoon of sesame seeds for topping Instructions Heat a grill (or grill pan) to medium-high heat. Brush the canola oil on the grates of the grill (or onto the grill pan). Lay the baby bok choy cut side down on the grill and cook for 3 to 5 minutes. Flip when grill lines have formed, and cook for another 1 to 2 minutes, until bok choy is tender. Meanwhile, combine the sesame oil, rice wine vinegar, soy sauce, and chili oil in a large mixing bowl and stir vigorously to combine. Add the bok choy to the bowl with the sauce and toss to combine. Plate in a large, low bowl. Top with optional sesame seeds. Serve immediately. #bokchoy #sidedish #vegetables

Boursin Chicken Recipe Ingredients 1 ½ pounds boneless, skinless chicken breasts ½ teaspoon sea salt ½ teaspoon garlic powder ½ teaspoon paprika ¼ teaspoon Italian seasoning ¼ teaspoon ground black pepper 2 tablespoons olive oil, divided ½ medium red onion, sliced 12 ounces cherry tomatoes, halved 1 cup chicken stock 5.3 ounces (1 box) Boursin cheese 2 tablespoons chopped fresh parsley Instructions 1. Pat the chicken breasts dry with a paper towel. Using a large, sharp knife, slice the chicken breasts in half, lengthwise. 2. Combine the salt, garlic powder, paprika, Italian herbs, and pepper. Stir to combine. Sprinkle on both sides of the chicken breasts. 3. Heat a large skillet over medium-high heat. Add half the oil and once hot, cook the chicken breasts on each side for 3 minutes. Remove the chicken and set aside. 4. Add the remaining oil to the pan and, once hot, sauté the onions for 4 minutes. Then add the tomatoes and cook for an additional 3 minutes. 5. Add a little of the chicken stock to the pan to deglaze the bottom. Use a spatula to gently scrape up the bottom. Pour in the remaining stock and the Boursin cheese. Use the spatula to break up the cheese and stir it till it's combined. 6. Bring the sauce to a gentle boil and reduce to a simmer. Simmer for 5 minutes, then add the chicken breasts back in. Simmer for an additional 5 minutes or until the chicken breasts have reached an internal temperature of 165 degrees F on an instant-read thermometer. 7. Remove from the heat and top with chopped parsley #boursin #onepotmeals #chicken

Slow Cooker Carnitas Recipe Ingredients 1 white onion, quartered 3 cloves garlic, peeled and roughly chopped 4 pounds pork shoulder (or pork butt) 1 teaspoon kosher salt 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon chili powder ½ teaspoon sweet paprika ½ teaspoon ground black pepper 1 orange juiced 1 lime juiced 1 cup chicken or vegetable broth 2 bay leaves To serve - fresh cilantro, lime wedges Instructions 1. Add the onion and garlic to the slow cooker and spread out to cover the whole bottom of the pot. 2. Trim excess fat off the pork. Cut the meat into 2 or 3 pieces if it's too large to fit in your slow cooker. Add 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon sweet paprika, and ½ teaspoon black pepper to a small bowl and stir to combine. Rub the seasoning blend on all sides of the pork. 3. Add the pork to the slow cooker and pour in the orange juice, lime juice, and 1 cup broth. Add the two bay leaves. 4. Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 6 hours. 5. Remove the pork from the slow cooker and shred it with two forks or tongs. 6. If you want the carnitas extra crispy, add the shredded meat to a rimmed baking sheet and broil on high for 3 to 5 minutes (watch closely to make sure it doesn't burn) to crisp the edges. #carnitas #slowcooker #pulledpork

Heirloom Tomato Flight Ingredients 2 heirloom tomatoes, sliced into thick rounds 2 tablespoons burrata 1 tablespoon pesto 1 tablespoon cream cheese 1 slice deli turkey breast 3 slices bread and butter pickles 2 teaspoons olive oil, divided 1 teaspoon lemon juice ¼ teaspoon flaky sea salt 3 pieces baby arugula 1 slice mozzarella ¼ teaspoon balsamic glaze 3 leaves basil 3 tablespoons cottage cheese 1 teaspoon honey Pinch red pepper flakes ½ baby cucumber, thinly sliced ½ tablespoon crumbly feta cheese 3 kalamata olives, sliced Instructions 1. Place six tomato slices onto a large cutting board or plate. 2. Spread the burrata onto a tomato slice. Top with pesto and swirl with a spoon to combine. 3. Spread the cream cheese on a tomato slice. Top with deli turkey and pickles. 4. Pour 1 teaspoon of olive oil and the lemon juice onto a tomato slice. Sprinkle on flaky sea salt and baby arugula. 5. Place the mozzarella slice onto a tomato round and drizzle on the remaining teaspoon of olive oil. Drizzle with balsamic glaze and top with basil leaves. 6. Spoon the cottage cheese onto a tomato slice and drizzle with honey and top with red pepper flakes. 7. Add the baby cucumber slices to a tomato slice and top with feta and olives. #snackideas #tomato #snack

Green Goddess Cottage Cheese Dip Ingredients 1 cup cottage cheese ½ cup fresh parsley ¼ cup fresh dill ¼ cup fresh basil 10 chives 1 shallot peeled 2 garlic cloves, peeled 3 tablespoons lemon juice ½ teaspoon sea salt ¼ teaspoon ground black pepper Instructions 1. Add all the ingredients to a food processor. 2. Blend for 30 seconds to 1 minute until the dip is smooth and all the ingredients are combined. 3. Serve immediately with fresh vegetables or crackers. #cottagecheese #Dip #appetizers

Dumpling Bake Recipe- Easy One-Pan Weeknight Meal Ingredients 15 ounces coconut milk (1 can) 2 tablespoons Thai red curry paste 3 cloves garlic, minced 1 inch ginger, minced 2 tablespoons soy sauce 1 tablespoon honey 1 tablespoon rice wine vinegar 16 ounces shrimp dumplings gyoza or potstickers 4 baby bok choy, chopped 2 green onions, sliced 1 tablespoon sesame seeds 2 teaspoons chili oil, optional Instructions 1. Preheat oven to 400 degrees F. 2. Combine the coconut milk, curry paste, garlic, ginger, soy sauce, honey, and rice wine vinegar in a large baking dish (9x13 inch pan) and whisk to combine. 3. Add the dumplings to the pan. 4. Top with the bok choy and bake for 20 minutes. 5. Remove the dumplings from the oven and top with sliced green onions and sesame seeds. Add optional chili oil. Serve dumplings on their own or with rice. #dinnerrecipes #dumplings #onepandinner

Sticky Soy Chicken with Cucumber Onion Salad Full recipe at - https://periandsons.com/recipe.php?p=Sticky+Soy+Chicken+with+Cucumber+Onion+Salad #chickenrecipe #dinnertime #dinnerrecipes #soychicken #cucumbersaladrecipe

This delicious salmon rice bowl with fresh veggies will be your new favorite weeknight meal! Ingredients 1 ½ pounds salmon 1 tablespoon Kewpie mayonnaise 1 ½ tablespoons everything bagel seasoning 2 cups cooked rice white or brown 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 5 small radishes thinly sliced 2 small cucumbers chopped 1 fresh avocado diced 1 tablespoon sriracha Instructions Preheat oven to 400 degrees F. Pat the salmon dry with paper towels and spread the mayonnaise across the top. Sprinkle on the everything bagel seasoning. Bake the salmon for 14 to 16 minutes until the internal temperature reaches 145 degrees F on an instant-read thermometer and the salmon flakes apart. Flake the salmon apart with a fork. Portion the salmon, rice, cucumbers, radishes, and avocado into four bowls. Pour on rice wine vinegar and soy sauce. Squeeze a little sriracha on each bowl. Optional - sprinkle sesame seeds on each bowl. Serve immediately. #salmonrecipe #dinnertonight #dinnerideas #salmondinner #salmonricebowl #fishrecipe #healthydinner

Coconut Curry Dumpling Soup Ingredients 1 tablespoon Thai red curry paste 1 tablespoon avocado oil 1/2 tablespoon fish sauce 1 inch fresh ginger, grated 1 can coconut milk 4 cups chicken stock frozen dumplings 4 baby bok choy, halved lengthwise 1 lime, juiced optional for garnish - sliced chili pepper, sesame seeds, fresh cilantro, chili oil optional for serving - cooked jasmine rice. Instructions Heat a large pot over medium heat. Once hot, add the red curry paste, avocado oil, fish sauce, and grated ginger. Stir continuously for 30 seconds. Pour the coconut milk and chicken stock into the pot and stir till incorporated with the curry paste mixture. Increase to high heat and once boiling, add the frozen dumplings and layer the sliced bok choy on top. Cover with a lid and reduce heat to a simmer. Cook for 5 minutes or until bok choy are wilted and dumplings are warmed. Portion equal amount of dumplings, bok choy, and broth between four bowls. Top with optional sliced pepper, sesame seeds, chopped fresh cilantro, and chili oil. Add 1/2 cup of cooked rice for a heartier meal. #weeknightdinner #dumplingsoup #dinnerideas #dinnertonight #cozymeal #cozysoup #20minutemeal #easydinner

Cottage Cheese Cookie Dough Recipe Ingredients 8 ounces cottage cheese 2 tablespoons maple syrup 1 teaspoon vanilla extract 1 cup almond flour (or oat flour) ⅓ cup vanilla protein powder ⅓ cup chocolate chips Instructions Blend cottage cheese, maple syrup, and vanilla extract in a food processor or blender till smooth. Place blended cottage cheese in a large mixing bowl. Stir in the almond flour and protein powder till combined. Then, stir in the chocolate chips. Serve immediately or chill in the fridge for 20 minutes before eating. #cottagecheese #cookiedoughrecipe #healthydessert #highproteindessert #cottagecheeserecipe

These tasty apple nachos are a healthier dessert or afternoon snack. A unique way to enjoy fruit! Ingredients * 2 crisp apples, thinly sliced * 1 tablespoon coconut oil,melted * 1 tablespoon pure maple syrup * 1 teaspoon almond butter * 1 tablespoon mini dark chocolate chips * optional - sprinkle of cinnamon, chopped almonds, dried fruit, or coconut flakes Instructions 1. Place the slices of apples on the plate in an overlapping pattern. 2. In a small bowl, mix together the coconut oil, maple syrup, and almond butter till fully combined. 3. Drizzle the syrup mixture over the apples and decorate with any optional toppings like chocolate chips, chopped nuts, coconut flakes, or dried fruit. #apples #fruitrecipe #healthytreat #sweettreat #fruitdessert #applerecipe

Viral shaved frozen peach dessert! This wonderful frozen peach and mascarpone dessert is so simple to make and tastes absolutely delicious! Ingredients 1 peach ⅓ cup mascarpone 2 teaspoons honey 1 tablespoon pistachios, finely chopped Instructions Wash and dry peach and freeze for at least 4 hours (24 hours if possible). Grate the peach with a microplane or the small holes on a cheese grater. Divide the shaved peach and mascarpone between two bowls and drizzle on honey and top with pistachio. #summerdessert #frozenpeach #viralrecipe #shavedpeach #gratedpeach #peachrecipe #sweettreat

This hearty baked potato with mustard salmon and cucumber yogurt sauce is a cozy, comforting meal. Serves 4, Total Time: 1 hour Ingredients 4 russet potatoes 2 tablespoons olive oil, divided 1 ½ pound salmon fillets 2 tablespoons dijon mustard 1 teaspoon sea salt, divided ½ teaspoon black pepper, divided 1 cup Greek yogurt ½ English cucumber, shredded ¼ cup fresh dill juice of 1 lemon 4 tablespoons capers Instructions Preheat oven to 425 degrees F. Scrub potatoes clean and poke each potato with a fork several times. Rub a little olive oil on each potato and sprinkle with a small amount of salt and pepper. Bake potatoes on a sheet pan for 45 to 55 minutes or until fork-tender. Meanwhile, pat the salmon fillets dry with a paper towel. Place on a sheet pan and brush with dijon mustard. Sprinkle with a little salt and pepper. Bake for 10 to 12 minutes until salmon flakes apart. Combine the yogurt, shredded cucumber, half the dill, and lemon juice in a mixing bowl. Stir till combined. Place the potatoes on plates or in large bowls and cut open. Flatten slightly with a fork. Scoop a quarter of the yogurt sauce onto each of the potatoes. Divide the salmon and place it on top of the potatoes. Sprinkle with a pinch of salt and pepper, drizzle with remaining olive oil, and top with remaining dill and capers. #salmonrecipe #bakedpotato #dinner #healthymeal #dinnerideas

This authentic Pasta alla Norma recipe is a classic, Sicilian dish that is full of rich flavors. Ingredients * 1 pound pasta short rigatoni, paccheri, or other tube shape pasta * 1 ½ pounds eggplant about 2 medium, diced into ½-inch cubes * ¼ cup extra virgin olive oil, plus 1 tablespoon * 1 teaspoon dried oregano * ½ teaspoon sea salt * ½ teaspoon red pepper flakes, divided * ¼ teaspoon ground black pepper * 1 yellow onion, diced * 2 cloves garlic, minced * 28 ounces canned crushed tomatoes * 2 tablespoons tomato paste * ½ cup grated ricotta salata or parmesan cheese * ½ cup fresh basil, roughly chopped Instructions 1. Preheat oven to 425 degrees F. 2. On a rimmed baking sheet combine eggplant, ¼ cup olive oil and half the oregano, salt, red pepper flakes, and pepper. Toss to combine. Bake eggplant for 20 minutes, to. 3. Cook pasta according to the package directions, strain, and set aside. 4. Meanwhile, in a skillet over medium-high heat, add 1 tablespoon of olive oil. When heated, add the diced onion and sauté for 5 minutes. 5. Add the garlic, the remaining oregano, salt, pepper, red pepper flakes, and tomato paste to the skillet. Cook for 1 minute, stirring continuously. 6. Then add the canned tomatoes and stir to combine. Bring to a low boil, then reduce to a simmer. Allow to simmer for 10 minutes, stirring occasionally until the sauce has thickened and is jam-like. 7. Add the eggplant to the tomato sauce and stir to combine. 8. Add the pasta to the sauce. Stir to combine and top with grated cheese and basil. 9. Serve immediately.
 #pasta #pastadinner #italianfood #italianrecipe #dinnertonight #eggplantrecipe

Would you try a red onion flight? 6 flavor combinations on slices of delicious red onion! See the full recipe at - https://periandsons.com/recipe.php?p=Red+Onion+Flight

Easy strawberry chocolate yogurt bark! This fantastic fresh strawberry dessert is a delicious summer treat or snack on a hot day! It's so easy to make and tastes great. Ingredients * 1 ½ cups Greek yogurt * 2 tablespoons honey or maple syrup * 1 teaspoon vanilla extract * 1 cup sliced fresh strawberries * ⅓ cup dark chocolate chips Instructions 1. Combine the Greek yogurt with the honey and vanilla extract in a mixing bowl and stir till thoroughly mixed.  2. Spread the yogurt mixture out on a parchment-lined rimmed sheet pan*. 3. Sprinkle with the chopped strawberries. 4. Melt the dark chocolate in the microwave (in a microwave-safe bowl) in 30-second increments until it is melted and drizzly. Drizzle the chocolate over the yogurt and strawberries. 5. Freeze for 2 hours. Cut or break apart the yogurt bark into pieces. Enjoy immediately or store in the freezer in a freezer-safe container for up to 1 month. #yogurtbark #strawberryrecipe #healthydessert #healthytreat #sweettreat #sweettooth

Fantastic Ground Beef Seasoning! This delicious, all-purpose spice mix is easy to pull together and tastes great! Ingredients * 1 teaspoon salt * ½ teaspoon garlic powder * ½ teaspoon cumin * ½ teaspoon crushed red pepper flakes * ¼ teaspoon dried oregano * ¼ teaspoon onion powder * ¼ teaspoon ground black pepper Instructions 1. Combine all the spices in a small bowl and stir till combined. 2. To use the seasoning blend, heat a tablespoon of olive oil or other oil in a large skillet over medium-high heat. 3. Once the oil is hot, press the one pound of ground beef into the skillet in a single layer. 4. Let the ground beef sauté for several minutes till browned and a crust has formed. Flip the ground beef over and allow to cook for 2 to 4 more minutes until it has browned on the other side. 5. Break the ground beef up into small pieces using a rubber spatula or wooden spoon. 6. Create a well in the center of the beef and add the spice blend. Stir the spices for 20 seconds to heat them up and bring out all their flavor. 7. Then stir the spices into the meat and continue cooking ground beef till it has cooked through. #homemadespicemix #seasoningblend #groundbeefrecipe #seasonings #groundbeef #spicemix