Type what you have

Ingredients

• ✓ grapeseed oil
• water
• white rice
• chicken breast
• green chile pepper
• garam masala
• cumin seed
• coriander
• garlic
• red chile flake
• red curry paste
• salt
• chili powder
• greek yogurt
• water
• red food coloring

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
2. 2 When the rice has been cooking for 15 minutes, heat 3 teaspoons oil in a large frying pan over medium heat. Add chicken; cook and stir until browned, 5 to 7 minutes. Remove to a plate.
3. 3 Add chile peppers, garam masala, cumin seeds, coriander, garlic, chile flakes, curry paste, salt, and chili powder. cook and stir until fragrant, about 1 minute. Return chicken to the pan and toss to coat with spices. Add yogurt and water (if you want a runnier sauce). Simmer for 3 minutes. Stir in food coloring and serve over hot rice.

By DarenR

Ingredients

• ✓ grapeseed oil
• chile de arbol pepper

Instructions

1. 1 Inspect twelve 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 1 to 2 minutes. Remove from water and dry thoroughly. Wash 12 new, unused lids and rings in warm soapy water.
2. 2 Pulse peppers in a food processor until chopped into small pieces.
3. 3 Fill each jar 3/4 full with chopped peppers, then fill with grapeseed oil to about 1/4 inch below the rim. Stir contents of each jar carefully. Top with lids and screw rings on tightly.
4. 4 Let sit for at least 8 hours before using.
5. 5 Shake each jar before opening to use.

By zackmania

Ingredients

• ✓ grapeseed oil
• garlic
• flour
• chicken broth
• milk
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
2. 2 Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.

By Sarah Stewart

Ingredients

• ✓ grapeseed oil
• jerk seasoning
• lemon
• lime
• orange
• chicken breast

Instructions

1. 1 Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.
2. 2 Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
3. 3 Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.
4. 4 Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• potato
• salt
• butter
• harissa paste
• cilantro
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Rinse potatoes in a colander to remove excess starch. Drain.
3. 3 Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
4. 4 Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
5. 5 Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
6. 6 Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.

By LauraF

Ingredients

• ✓ grapeseed oil
• water
• brown basmati rice
• salt

Instructions

1. 1 Combine water, brown rice, oil, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Manual and High pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release any remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork or a rice paddle.

By LauraF

Ingredients

• ✓ grapeseed oil
• dough
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Complete all steps in How to Make Cronuts, Part 1 (The Dough) .
2. 2 Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
3. 3 Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool. Repeat to fry cronut holes.
4. 4 Whisk confectioners' sugar, milk, and vanilla for glaze in a shallow bowl until smooth and slightly runny.
5. 5 Higher-Rising Cronuts:
6. 6 Pick up a fried cronut and gently dip the top in glaze; return to the rack and let stand until glaze has set, about 15 minutes.
7. 7 When ready to make the remaining cronuts, remove the second half of the dough from the refrigerator (from Step 5 of How to Make Cronuts, Part 1 (The Dough) ). Let sit for 30 minutes.
8. 8 Roll dough on a floured surface into an 8x12-inch rectangle. Fold dough in thirds and roll again into a 3/4-inch thick rectangle. Use a sharp 3-inch round cutter to cut 6 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
9. 9 Line a baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto the prepared baking sheet and let rise in a draft-free place until doubled in size, about 1 hour.
10. 10 Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
11. 11 Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. The extra fold and thicker dough will result in taller cronuts than before. Let fried cronuts drain on racks. Repeat to fry cronut holes.
12. 12 Dip in remaining glaze and let stand until glaze sets, about 15 minutes.

By John Mitzewich

Ingredients

• ✓ grapeseed oil
• pork chop
• water
• white wine
• soy sauce
• ginger
• paprika
• turmeric
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Brown pork chops in the hot oil on both sides, 5 to 7 minutes total.
2. 2 Mix water, wine, soy sauce, ginger, paprika, turmeric, salt, and pepper together in a container. Pour mixture over pork chops; it's okay if chops are not completely covered with the liquid.
3. 3 Cover the skillet with a lid or aluminum foil, leaving a gap for steam to escape, and simmer, without flipping, just until there is no liquid remaining and chops are no longer pink in the centers, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By CookingMama14

Ingredients

• ✓ grapeseed oil
• ahi tuna steak
• blackened seasoning
• teriyaki sauce
• sesame seed
• black sesame seed

Instructions

1. 1 Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
2. 2 Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
3. 3 Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
4. 4 Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

By donrule

Ingredients

• ✓ grapeseed oil
• carrot
• ginger
• shallot
• white miso paste
• rice vinegar
• sesame oil

Instructions

1. 1 Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.

By Allrecipes Member

Ingredients

• ✓ grapeseed oil
• salt
• paprika
• cardamom
• coriander
• black pepper
• maple syrup
• salmon fillet

Instructions

1. 1 Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup; stir until evenly combined.
2. 2 Preheat a nonstick frying pan over medium-high heat.
3. 3 Dredge salmon pieces through maple syrup mixture until evenly coated on all sides.
4. 4 Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.

By rhardoon

Ingredients

• ✓ grapeseed oil
• sweet potato
• onion
• black bean
• taco seasoning mix
• tomato
• poblano pepper
• red bell pepper
• rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.
2. 2 Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.
3. 3 Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.
4. 4 Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.
5. 5 At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.
6. 6 Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• chicken tender
• salt
• black pepper
• onion
• red bell pepper
• green bell pepper
• curry powder
• coconut milk
• sweet potato
• carrot
• peanut butter

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
2. 2 Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Dice cooked chicken while vegetables are cooking.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• water
• vanilla extract
• apple cider vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5-inch loaf pan.
2. 2 Sift together flour, sugar, cocoa powder, baking soda, and salt. Mix in water, grapeseed oil, vanilla extract, and apple cider vinegar. Mix together until smooth. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Rita

Ingredients

• ✓ grapeseed oil
• garlic powder
• onion powder
• chili powder
• paprika
• creole seasoning
• chicken breast
• butter
• heavy cream

Instructions

1. 1 Combine garlic powder, onion powder, chili powder, sweet paprika, and Creole seasoning in a small bowl. Set aside 2 teaspoons of spice mixture. Sprinkle remaining seasoning evenly over both sides of each chicken breast.
2. 2 Heat oil in a large skillet over medium heat. Add chicken breasts and cook until the internal temperature of the chicken breast is 165 degrees F (74 degrees C), about 4 minutes per side. Transfer chicken to a plate and cover with foil. Wipe skillet clean.
3. 3 Reduce heat to medium-low and melt butter in the same skillet. Stir in reserved spice mixture. Stir in heavy cream in two additions. Allow to thicken slightly, about 3 minutes,
4. 4 Serve chicken with the cream sauce drizzled on top.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• corn
• green bell pepper
• shallot
• salt
• black pepper
• mayonnaise
• lime
• cilantro
• avocado

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
3. 3 Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
4. 4 Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

By LauraF

Ingredients

• ✓ grapeseed oil
• almond flour
• almond flour
• vegan chocolate chip
• sea salt
• baking soda
• agave nectar
• agave nectar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
3. 3 Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By elanaspantry

Ingredients

• ✓ grapeseed oil
• pasta shell
• spinach
• corn kernel
• chicken bouillon granules
• salt
• black pepper
• tomato
• basil
• tomato paste
• water
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
2. 2 Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.
3. 3 Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.
4. 4 Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.

By creativelife247

Ingredients

• ✓ grapeseed oil
• beef
• artichoke heart
• onion
• garlic
• beef broth
• tomato sauce
• tomato
• kalamata olive
• oregano
• parsley
• basil
• cumin
• bay leaf

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Cook beef in hot oil until browned, about 2 minutes per side. Transfer beef to a slow cooker.
2. 2 Add artichoke hearts, onion, and garlic to the slow cooker. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, and bay leaf.
3. 3 Cook on Low until beef is tender, about 7 hours.

By JennaBee

Ingredients

• ✓ grapeseed oil
• watermelon
• scallion
• jalapeno pepper
• salt
• black pepper
• parsley

Instructions

1. 1 Place watermelon in a large bowl.
2. 2 Heat grapeseed oil in a medium skillet over low heat. Add scallions and jalapeños; cook and stir until fragrant and warmed, 1 to 2 minutes. Stir into watermelon; season with salt and pepper. Sprinkle with parsley; serve.

By DomesticDiva

Ingredients

• ✓ grapeseed oil
• cooking spray
• butter
• salmon fillet
• greek seasoning
• pistachio
• panko bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
3. 3 Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
4. 4 Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• turkey breast
• kosher salt
• thyme
• sage
• butter
• white sugar
• champagne vinegar
• blood orange juice
• black pepper

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 145 degrees F (63 degrees C) and allow water bath to come up to temperature.
2. 2 Season turkey breast evenly with 1 teaspoon salt and transfer to a large vacuum-sealable bag; arrange thyme sprigs, sage sprigs, and butter cubes around turkey breast in the bag. Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed turkey breast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 2 hours.
3. 3 While turkey is cooking, cook sugar in a medium nonstick pan over medium heat, without stirring, until deeply caramelized, 6 to 8 minutes. Reduce heat to low and carefully add vinegar (mixture will begin to boil immediately and sugar will crystalize), and cook, stirring frequently, until sugar is completely dissolved, 3 to 4 minutes. Add blood orange juice, increase heat to medium-high, and continue cooking, stirring occasionally, until bubbles begin to thicken slightly and mixture becomes syrup-like in consistency, 10 to 12 minutes; season with salt to taste. Remove blood orange mixture (gastrique) from heat and set aside at room temperature to cool slightly until ready to use.
4. 4 Preheat the oven to 450 degrees F (230 degrees C) with an oven rack positioned in top third of oven.
5. 5 Remove turkey breast from bag and transfer to a rimmed sheet pan lined with aluminum foil and fitted with a wire rack; discard contents remaining in bag (the meat will be at 145 degrees F (63 degrees C) when pulled from water bath).
6. 6 Gently pat turkey breast dry with paper towels and brush turkey skin with oil; season turkey breast evenly with remaining 1 teaspoon kosher salt and pepper. Place turkey breast, skin-side up, on the prepared sheet pan.
7. 7 Cook in the preheated oven until skin is crispy and golden brown, and a thermometer inserted into the thickest portion registers 155 degrees F (68 degrees C), 12 to 15 minutes. Remove turkey breast from oven and let rest at room temperature for 5 minutes.
8. 8 Using a knife, carefully remove turkey breast from bone; discard bones. Slice turkey breast against the grain into 1/4- to 1/2-inch thick pieces; serve with blood orange gastrique.

By John Somerall

Ingredients

• ✓ grapeseed oil
• red onion
• rye bread
• salt
• black pepper
• gouda cheese
• provolone cheese
• artichoke heart

Instructions

1. 1 Heat grapeseed oil in a large skillet over medium heat. Add onion; cook until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl; reserve oil.
2. 2 Lightly brush bread slices with reserved grapeseed oil; season with salt and black pepper. Arrange 4 bread slices, oil-sides down, in the skillet; top each with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, onion, and 1 bread slice, oil-side up.
3. 3 Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

By spatulove

Ingredients

• ✓ grapeseed oil
• cilantro
• red wine vinegar
• lime
• garlic
• sugar
• salt
• edamame
• corn kernel
• black bean
• cherry tomato
• green onion

Instructions

1. 1 Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
2. 2 Make the salad: Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.
3. 3 Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated. Cover and refrigerate until flavors have blended, at least 2 hours.

By Kitties 2

Ingredients

• ✓ grapeseed oil
• white sugar
• egg
• honey
• milk
• all-purpose flour
• green tea powder

Instructions

1. 1 Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.
2. 2 Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.
3. 3 Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By yznl

Ingredients

• ✓ grapeseed oil
• chicken tender
• flour
• parmesan cheese
• garlic
• salt
• paprika
• onion
• black pepper
• egg
• lemon pepper panko bread crumb

Instructions

1. 1 Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
2. 2 Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
3. 3 Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
4. 4 Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
5. 5 Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• sugar
• coconut oil
• egg
• lime
• whole wheat flour
• all-purpose flour
• coconut
• flaxseed
• baking powder
• salt
• milk
• lime juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
2. 2 Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
3. 3 Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
4. 4 Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
5. 5 Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.

By suzipen

Ingredients

• ✓ grapeseed oil
• almond flour
• baking soda
• salt
• agave nectar
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
3. 3 Form dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

By elanaspantrycom

Ingredients

• ✓ grapeseed oil
• russet potato
• paprika
• chile powder
• garlic granule
• white pepper
• salt

Instructions

1. 1 Peel potatoes and cut into 3/8-inch slices. Place into a bowl of water for 15 minutes to remove most of the starch. Transfer to a clean kitchen towel and dry.
2. 2 Meanwhile, mix paprika, chile powder, garlic, white pepper, and salt together in a small bowl; set aside.
3. 3 Preheat an air fryer to 350 degrees F (180 degrees C) for 5 minutes.
4. 4 Place potatoes into a medium bowl and add grapeseed oil; mix well. Pour into the air fryer basket.
5. 5 Air-fry for 10 minutes, shaking occasionally. Increase the temperature to 400 degrees F (200 degrees C) and air-fry until golden brown, 12 to 15 more minutes.
6. 6 Pour fries into a bowl, sprinkle with seasoning mix, and shake the bowl to ensure fries are evenly covered. Taste and adjust salt if necessary. Serve immediately.

By Bren

Ingredients

• ✓ grapeseed oil
• granulated sugar
• cider vinegar
• lime juice
• lime zest
• garlic
• salt
• poppy seed
• paprika
• mustard
• pecan
• orange
• broccoli floret
• apple
• grape

Instructions

1. 1 Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
2. 2 Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
3. 3 Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
4. 4 Sprinkle chopped pecans over salad.

By Crystal