Best of 2014 Parfait

A delightful and healthy parfait featuring layers of creamy Greek yogurt, crunchy granola, and a medley of fresh berries, all drizzled with honey and a touch of vanilla extract. A perfect treat to satisfy your sweet cravings while staying nutritious.

Ingredients:

• 2 cups Greek yogurt
• 1 cup granola
• 1 cup mixed berries strawberries, blueberries, raspberries
• 1/4 cup honey
• 1 teaspoon vanilla extract

Instructions:

Put 1/4 cup of Greek yogurt at the bottom of a glass or parfait dish

Put some granola on top of the yogurt

Cover the granola with a thick layer of mixed berries

Put one tablespoon of honey on top of the berries

Put more layers on top until the dish is full, and then add a dollop of Greek yogurt to the top

Pour the rest of the honey over the top layer and sprinkle vanilla extract on top of that

Serve right away and enjoy!

Gluten-Free Kale, Apricot, and Quinoa Salad

This salad with quinoa, apricots, and kale is gluten-free and tastes great. It can be a light meal or a side dish. It tastes great and is full of fiber, vitamins, and minerals. The soft kale, sweet dried apricots, crunchy almonds, and protein-rich quinoa are all mixed together in a zesty lemon vinaigrette.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 bunch kale, stems removed and chopped
• 1/2 cup dried apricots, chopped
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

Put the quinoa and water in a medium-sized saucepan

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is out

Take it off the heat and let it cool down

Chop the kale and put it in a large bowl

Add the dried apricots, sliced almonds, and cooked quinoa

Add honey, salt, pepper, and lemon juice to a small bowl

Use a whisk to mix them all together

Give the salad a good stir after adding the dressing

Serve right away or put in the fridge to eat later

Have fun!

Cheddar Bacon Ranch Bowl Burgers

Cheddar Bacon Ranch Bowl Burgers are a great way to enjoy beef, crispy bacon, creamy ranch dressing, and fresh vegetables all in a toasted bun. These burgers are full of flavor and great for a hearty meal.

Ingredients:

• 1 lb ground beef
• 4 hamburger buns
• 4 slices cheddar cheese
• 8 slices cooked bacon
• 1/4 cup ranch dressing
• 1/4 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• Salt and pepper to taste

Instructions:

Set your grill or griddle on the stove to medium-high heat to get it ready

Shape the ground beef into 4 burger patties that are all the same size

Add pepper and salt

Place the burger patties on the grill or griddle and cook for four to five minutes on each side for medium-rare

If you like your burgers more done, cook them for longer

Each patty should have a slice of cheddar cheese on top

Let it melt in the last minute of cooking

For the burgers, split the buns in half and toast them on the grill until they are just barely browned

Put the burgers together by putting ranch dressing on the bottom half of each toasted bun

Cover the dressing with a patty that has cheddar cheese on top of it

On top of each patty, put two pieces of cooked bacon, then shredded lettuce, diced tomatoes, and diced red onion

Add the other half of the toasted bun on top, and if needed, use a toothpick to hold each burger together

Put your favorite side dishes next to your Cheddar Bacon Ranch Bowl Burgers right away

Baked Pastrami Sandwich

A delicious baked pastrami sandwich with Swiss cheese, Russian dressing, and sauerkraut, all baked to perfection.

Ingredients:

• 8 slices of pastrami
• 4 slices of Swiss cheese
• 8 slices of rye bread
• 1/4 cup of Russian dressing
• 1/4 cup of sauerkraut
• 2 tablespoons of butter

Instructions:

Before you start cooking, heat the oven to 375F 190C

On one side of every slice of rye bread, spread Russian dressing

Put Swiss cheese and pastrami on 4 pieces of bread

Add the rest of the bread slices and sauerkraut on top to make sandwiches

Put butter on the outside of every sandwich

Lay out the sandwiches on a baking sheet

Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the cheese melts and the bread turns golden brown

Take it out of the oven and let it cool down a bit before you serve

Vegan Chocolate Pecan Cashew Butter

Indulge in the rich, creamy goodness of this vegan chocolate pecan cashew butter. It's a decadent spread perfect for any occasion, from breakfast to dessert.

Ingredients:

• 1 cup pecans
• 1 cup cashews
• 2 tbsp cocoa powder
• 2 tbsp maple syrup
• 1/4 tsp salt
• 1/4 cup coconut oil, melted

Instructions:

Preheat your oven to 350F 175C

Spread pecans and cashews evenly on a baking sheet and roast for 8-10 minutes until fragrant

Transfer the roasted nuts to a food processor or high-speed blender

Add cocoa powder, maple syrup, salt, and melted coconut oil to the nuts

Blend until smooth and creamy, scraping down the sides as needed

Taste and adjust sweetness or saltiness if desired

Transfer the chocolate pecan cashew butter to a jar or airtight container

Store in the refrigerator for up to two weeks

Enjoy on toast, fruit, or straight from the spoon!

Spicy Corn and Avocado Soup with Guacamole

This Spicy Corn and Avocado Soup with Guacamole is a delightful combination of creamy avocado and sweet corn with a spicy kick. It's a perfect blend of flavors and textures that will warm your soul. The creamy guacamole topping adds an extra layer of richness and freshness to the soup.

Ingredients:

• 2 cups of fresh or frozen corn kernels
• 1 ripe avocado, peeled and pitted
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeo pepper, seeded and minced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 lime, juiced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Olive oil for sauting optional
• Tortilla chips for garnish optional

Instructions:

In a large pot, heat olive oil if using over medium heat

Add the diced red onion, minced garlic, and minced jalapeo pepper

Saut for 2-3 minutes or until the onion becomes translucent

Stir in the corn kernels and ground cumin

Saut for an additional 2-3 minutes

Pour in the vegetable broth and bring the mixture to a boil

Reduce heat, cover, and simmer for 15-20 minutes or until the corn is tender

While the soup is simmering, prepare the guacamole

In a bowl, mash the ripe avocado with lime juice and a pinch of salt

Stir in the chopped cilantro and adjust the seasoning with salt and pepper to taste

Once the soup is ready, use an immersion blender to puree the soup until smooth

Alternatively, transfer the soup to a blender in batches, blend until smooth, and return it to the pot

Ladle the hot soup into bowls and top each serving with a generous spoonful of guacamole

Garnish with additional cilantro and tortilla chips if desired

Serve hot and enjoy!

An Evening in Versailles

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Ingredients:

• 1 bottle of Chteau de Versailles Ros wine
• 1 baguette
• 150g of Brie cheese
• 150g of Camembert cheese
• 100g of grapes
• 100g of strawberries
• 100g of raspberries
• 100g of blackberries
• Honey for drizzling

Instructions:

Slice the baguette into thin slices

Arrange the Brie and Camembert cheese on a platter

Wash the grapes, strawberries, raspberries, and blackberries

Arrange the fruits on the platter around the cheese

Drizzle honey over the cheese and fruits

Open the bottle of Chteau de Versailles Ros wine and let it breathe

Serve the wine with the cheese and fruit platter