Type what you have

Ingredients

• cornmeal
• baking powder
• salt

Instructions

1. 1 Mix cornmeal, baking powder, and salt together in a bowl until combined. Store in an air-tight container.

By Clemmie King

Ingredients

• blueberry
• raspberry
• blackberry
• marshmallow

Instructions

1. 1 Combine blueberries, raspberries, and blackberries in a bowl; mix gently. Top with marshmallows; stir in if desired. Refrigerate until ready to serve.

By Jenny Miller

Ingredients

• honey
• mustard
• brown sugar
• pineapple juice

Instructions

1. 1 Mix honey, mustard, brown sugar, and pineapple juice in a bowl until smooth and well combined.

By Jesi A

Ingredients

• mayonnaise
• apple cider vinegar
• water
• worcestershire sauce
• kosher salt
• garlic powder
• onion powder
• black pepper
• hot sauce

Instructions

1. 1 Combine mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a bowl; mix until thoroughly combined.

By Will McIntyre

Ingredients

• sugar snap pea
• sunflower seed
• lemon
• feta cheese
• sunflower oil
• dill
• salt
• black pepper
• lemon
• feta

Instructions

1. 1 Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

By VirginiaWillis

Ingredients

• olive oil
• orange juice
• white wine vinegar
• salt
• black pepper
• romaine lettuce
• arugula
• orange
• kalamata olive
• red onion
• pine nut

Instructions

1. 1 Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.
2. 2 Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.
3. 3 Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.

By lutzflcat

Ingredients

• plum
• peach
• tomato
• cherry
• parsley
• lemon zest
• lemon juice
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine plums, peach, tomato, cherries, parsley, lemon zest, lemon juice, garlic, salt, and black pepper in a large bowl until; set aside to allow flavors to blend, at least 5 minutes. Drizzle with olive oil; stir to combine.

By VirginiaWillis

Ingredients

• bacon
• onion
• garlic
• navy bean
• harissa paste
• water
• raisin
• date
• cumin
• parsley
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook bacon in a large skillet over medium heat until browned and crisp, about 10 minutes. Remove bacon and drain on paper towels. Reserve 1/2 tablespoon bacon drippings in the skillet.
3. 3 Cook onion in reserved drippings over medium-low heat until starting to soften, about 5 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 2 minutes more.
4. 4 Stir beans, harissa sauce, water, raisins, dates, cumin, and cooked bacon into the skillet. Pour into an 8-inch square baking dish.
5. 5 Bake in the preheated oven, covered, until heated through and bubbly, about 40 minutes. Stir gently before serving and top with parsley and jalapeno slices. Recipe developed by Laura Kanya

By Ita Mac Airt

Ingredients

• leek
• butter
• white wine
• salt
• parsley

Instructions

1. 1 Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
2. 2 Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
3. 3 Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
4. 4 Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
5. 5 Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.

By Bibi

Ingredients

• paprika
• chili powder
• salt
• onion powder
• garlic powder
• french fry
• vegetable oil
• cheddar cheese sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Stir paprika, chili powder, salt, onion powder, and garlic powder together in a small bowl.
3. 3 Pour fries into a large bowl. Drizzle vegetable oil over the fries; toss to coat. Sprinkle seasoning mixture over fries; toss until evenly coated.
4. 4 Place seasoned fries in the basket of the preheated air fryer. Cook for 10 minutes. Shake the basket and cook until crisp; about 3 minutes more.
5. 5 Meanwhile, heat cheese sauce in a small saucepan over medium heat. Serve as a dipping sauce for the fries.

By Soup Loving Nicole

Ingredients

• fingerling potato
• olive oil
• garlic powder
• salt
• black pepper
• butter
• thyme
• sage

Instructions

1. 1 Toss together potatoes with oil and 1 1/2 teaspoon garlic powder, salt, and pepper. Heat a skillet over medium high heat. Add potato mixture; cook, stirring occasionally, until potatoes are browned and cooked through, 15 to 20 minutes.
2. 2 Meanwhile, stir together melted butter, remaining 1 1/2 teaspoons garlic powder, thyme, and sage in a bowl until well combined. Pour over potatoes.

By Jacob Welshans

Ingredients

• peppered bacon
• apple
• garlic
• kale
• cider vinegar
• kosher salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat. Add bacon to hot skillet; cook until crisp and fat is rendered, about 3 minutes. Drain all but 1 tablespoon bacon drippings from skillet.
2. 2 Add apple and cook, stirring occasionally, until tender, about 2 minutes. Stir in garlic and gradually add kale. Cook until tender, stirring occasionally, about 8 minutes. Drizzle with vinegar. Season with salt and pepper.

By VirginiaWillis

Ingredients

• delicata squash
• vegetable broth
• salt
• lime
• sriracha sauce
• sugar
• sesame oil
• fish sauce

Instructions

1. 1 Place delicata squash halves, cut-sides down, in a microwave-safe bowl. Pour in vegetable broth, season with salt, and cover with a lid.
2. 2 Microwave until squash easily pierced with a knife, about 8 minutes. Carefully uncover bowl; drain broth. Flip squash; let cool 5 minutes then cut into smaller pieces.
3. 3 Whisk lime juice, Sriracha, sugar, sesame oil, and fish sauce together in a small bowl until sugar dissolved; pour over squash.

By LauraF

Ingredients

• aluminum foil
• cooking spray
• cauliflower
• butter
• garlic
• italian seasoning

Instructions

1. 1 Preheat the grill to medium heat, about 400 degrees F (200 degrees C).
2. 2 Spread out aluminum foil on a clean work surface, fold in half, and lightly grease one side with cooking spray. Scatter cauliflower pieces onto the foil and dot with butter. Sprinkle with garlic and Italian seasoning. Bring the sides of the foil up and fold twice. Roll the ends towards the centre and press down to seal.
3. 3 Grill, turning occasionally, for 10 minutes.

By Bren

Ingredients

• lemon juice
• olive oil
• salt
• garlic powder
• yellow squash
• onion
• parmesan cheese

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk lemon, oil, salt, and garlic powder together in a large bowl for the marinade.
3. 3 Cut squash into 1x3-inch strips; add to marinade. Add onion and toss to coat, separating layers. Sprinkle evenly with Parmesan cheese.
4. 4 Air-fry in batches, if needed, to avoid overcrowding the fryer, about 5 minutes. Shake air fryer basket. Continue cooking until vegetables are slightly soft, and edges are begin to char, 5 to 7 minutes minutes more.

By France Cevallos

Ingredients

• cooking spray
• sugar snap pea
• cherry tomato
• dried fruit and nut mix
• mushroom
• bell pepper
• chia seed
• cayenne pepper
• garlic
• salt
• egg white
• cheddar cheese

Instructions

1. 1 Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
2. 2 Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

By Sami Link

Ingredients

• olive oil
• pineapple
• chili-lime seasoning

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cut top and bottom off pineapple with a sharp knife; cut lengthwise into 8 wedges. Cut off peel; remove core.
3. 3 Cook pineapple wedges on the preheated grill until grill marks appear, 2 to 3 minutes per side. Sprinkle chili-lime seasoning on pineapple wedges; serve.

By France Cevallos

Ingredients

• sesame oil
• soy sauce
• ginger
• garlic
• shishito pepper
• salt

Instructions

1. 1 Whisk together sesame oil, soy sauce, ginger, and garlic in a large bowl. Add shishito peppers and toss to combine. Let marinate for 15 to 20 minutes, tossing occasionally.
2. 2 Preheat an outdoor grill for medium-high heat and heat a grill pan on the grates.
3. 3 Remove peppers from marinade, letting excess marinade drip back into the bowl. Place peppers on the preheated grill pan and cook, tossing every 1 to 2 minutes, until evenly charred, 5 to 7 minutes.
4. 4 Return charred peppers to the bowl with marinade and toss to coat. Sprinkle with salt and serve.

By France Cevallos

Ingredients

• cranberry
• orange juice
• water
• cinnamon stick
• vanilla extract
• white sugar
• brown sugar
• salt
• orange peel

Instructions

1. 1 Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot off, as overcooking the cranberries will cause the skins to break.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
3. 3 Turn Instant Pot back on and select Sauté function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
4. 4 Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.

By tcasa

Ingredients

• broccoli
• olive oil
• soy sauce
• thai sweet chili sauce

Instructions

1. 1 Combine broccoli, olive oil, and soy sauce in a resealable bag and toss to coat. Set aside to allow the broccoli to soak up the oil, about 10 minutes.
2. 2 Preheat an air fryer to 360 degrees F (182 degrees C).
3. 3 Place broccoli in the air fryer basket and cook for 6 minutes, shaking air fryer basket halfway through. You may have to do 2 batches depending on the size of your air fryer. Broccoli will be crisp-tender with lightly charred edges. Add 2 to 3 minutes more of cook time if you like your broccoli more tender.
4. 4 Transfer broccoli to a bowl and toss with sweet chili sauce.

By France Cevallos

Ingredients

• olive oil
• onion
• garlic
• italian seasoning
• chickpea
• marinara sauce
• salt
• black pepper
• mozzarella cheese
• ripe olive
• oregano

Instructions

1. 1 Heat oil in large skilled over medium-high heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and Italian seasoning. Cook for 1 minute more.
2. 2 Drain 1 of the cans of chickpeas, leave liquid in the 2nd. Add all chickpeas, liquid from 1 can, and marinara sauce to skillet; season with salt and pepper. Reduce heat to medium-low and simmer for 8 minutes.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat.
4. 4 Transfer chickpea mixture to an oven proof skillet. Sprinkle mozzarella cheese and olives over the top.
5. 5 Place skillet in the oven and broil until cheese has melted and begins to brown, about 5 minutes. Garnish with chopped oregano and serve immediately.

By Soup Loving Nicole

Ingredients

• leek
• butter
• salt
• black pepper

Instructions

1. 1 Remove the root ends and dark green tops of the leeks and discard. Cut leeks into 1/2 inch slices. Place in a bowl of cold water and let sit for 5 minutes. The leek slices will float to the top while any sand will sink to the bottom. Using a slotted spoon, transfer leek slices to a colander and shake off excess water.
2. 2 Melt butter in a large skilled over medium heat. Add leek slices and cook undisturbed for 8 minutes.
3. 3 Flip slices over and season with salt and pepper. Cook for 8 minutes more.

By Soup Loving Nicole

Ingredients

• orange juice
• white sugar
• brown sugar
• cinnamon
• allspice berry
• cranberry
• orange zest

Instructions

1. 1 Combine orange juice, white sugar, brown sugar, cinnamon, and allspice berries in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Add cranberries and cook, stirring occasionally, until cranberries start to pop, about 10 minutes. Mix in orange zest and keep simmering, stirring occasionally, about 10 minutes more. Remove from heat and allow to cool and thicken.

By Craig Richman

Ingredients

• grapeseed oil
• yellow onion
• garlic
• cajun seasoning
• red bell pepper
• green bell pepper
• cabbage
• butter
• salt
• black pepper

Instructions

1. 1 Heat grapeseed oil in a large cast iron skillet over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, stir, and cook until fragrant, 1 to 2 minutes. Season with 1 teaspoon Cajun seasoning and stir to combine.
2. 2 Mix in red and green bell peppers; cook for 1 to 2 minutes Add cabbage, remaining 1 teaspoon Cajun seasoning, and stir to combine. Add butter and stir until melted. Simmer cabbage until it reaches desired softness, about 15 minutes. Season with salt and pepper.

By CookingWithShelia

Ingredients

• butter
• chicken breast
• green bell pepper
• salsa verde
• cauliflower rice
• chicken broth
• salt
• black pepper

Instructions

1. 1 Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
2. 2 Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
3. 3 Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.

By Kristen Walker Maenke

Ingredients

• corn
• salt
• white vinegar
• sugar
• pickling spice
• bay leaf
• cinnamon stick

Instructions

1. 1 Rinse corn and place in a large bowl with salt and enough water to cover. Refrigerate. Sterilize two 1-quart jars in simmering water for 5 minutes.
2. 2 Stir vinegar, sugar, and pickling spice together in a large stock pot: add bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
3. 3 Drain and rinse corn under cold water. Add to boiling pickling mixture. Reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove cinnamon stick and bay leaves from the liquid and discard. Fill the jars of corn with the vinegar mixture to within ½ inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Refrigerate after opening.

By TRISH

Ingredients

• vegetable oil
• soy sauce
• gochujang
• honey
• lime
• red pepper flake
• broccoli

Instructions

1. 1 Whisk together vegetable oil, soy sauce, gochujang, honey, lime juice, soy sauce, and red pepper flakes in a bowl for the sauce.
2. 2 Preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Place broccoli steaks onto hot grill, cover, and cook for 2 minutes. Flip and cook for another 2 minutes.
4. 4 Flip broccoli steaks again and generously brush on sauce, making sure to coat the stems very well. Cook for 5 to 7 minutes. Flip and brush generously with sauce and cook until stems are still firm, but cooked through, an additional 5 to 7 minutes.

By MommaBean3

Ingredients

• balsamic vinegar
• asparagus
• cherry tomato
• olive oil
• salt
• black pepper
• feta cheese

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's directions.
2. 2 Pour balsamic vinegar into a microwave-safe container. Cook on high power until vinegar is reduced by half, 2 1/2 to 3 minutes. Set aside.
3. 3 Combine asparagus, cherry tomatoes, olive oil, salt, and pepper in a large bowl and toss until well combined. Spread out vegetables in the air fryer basket in a single layer. You might need to cook in batches.
4. 4 Cook in the air fryer until asparagus is lightly browned and the tomatoes begin to burst, about 10 minutes.
5. 5 Place vegetables on a serving platter and drizzle with reduced balsamic vinegar. Sprinkle with feta cheese and serve warm.

By Bibi

Ingredients

• olive oil
• sausage
• egg
• sweet potato
• salt
• pepper
• salsa
• avocado

Instructions

1. 1 Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
2. 2 While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
3. 3 Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
4. 4 While the eggs poach, cut the sweet potato into noodles using a spiralizer.
5. 5 Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
6. 6 Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
7. 7 Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.

By Eggland's Best

Ingredients

• long-grain white rice
• water
• butter
• oil
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice using a fine-mesh strainer, gently stirring by hand, until water runs somewhat clear.
3. 3 Thoroughly drain rice and place in a 8-cup microwave safe bowl or container; add water, butter or oil, and salt.
4. 4 Microwave uncovered on HIGH until water is mostly absorbed and some steam holes appear on the surface, 8 to 10 minutes.
5. 5 Cover tightly with microwave safe plastic wrap, lid, or plate; microwave on HIGH for 4 more minutes until rice is tender and water is fully absorbed. Let stand, covered, for 6 minutes.
6. 6 Uncover; fluff and taste rice using a fork. If rice is not yet tender, cover and microwave on HIGH in 1-minute intervals as needed until rice reaches desired consistency.
7. 7 Serve immediately.

By Tricia Manzanero