Recipes for "crisp"

1. To make the dressing. Combine all ingredients in a glass jar. Whisk to combine. Season with salt and pepper.

2. To make the salad. In a salad bowl, combine the cabbage, chicken, herbs, and jalapeños. Pour over half the dressing, then toss to coat the greens.

3. Add the avocados, cashews, green onions, and fried wontons. Pour over the remaining dressing. ENJOY the yumminess!

Potatoes: Bring a pot of water to boil. Add salt and potatoes; cook until the potatoes are fork-tender (15-25 minutes, depending on size).

Veggies: While potatoes are cooking, chop all your salad ingredients.

Dressing: While potatoes are cooking, whisk all your dressing ingredients.

Smash: When potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato (1/4 to 1/8 inch thickness). Gently slide it off the potato in a flat motion to prevent sticking.

Roast: Arrange the potatoes in a single layer in the basket of an air fryer; spray well with avocado oil, coat with the seasoning, and spray again with oil. Air fry at 375 for 15 minutes, or until golden, craggly, and crispy. (You may need to do this in batches; you can also do this in the oven – see notes.)

Serve! Toss the romaine, pickles, and onions in the dressing. Toss half of the crispy potatoes in the salad (they may break into smaller chunks as you toss it), and reserve the other half to scatter across the top. Crunchy, fresh, creamy, so so yum.

Take the tofu out of the packaging and drain the water. Wrap it with a clean dish towel, or a few paper towels, and gently squeeze out some of the excess moisture. I spend less than a minute on this.

Pull the tofu into bite-sized chunks. Toss with the cornstarch, soy sauce, oil, paprika, and garlic powder.

When everything is well-coated, air fry at 400 degrees for 8 minutes. Shake or toss, then air fry for another 5-6 minutes until golden and crispy. (See notes for baking instructions.)

Melt the butter and whisk with the hot sauce. Toss the crispy tofu in the sauce to coat.

Dip in your favorite sauce or throw in a wrap, bowl, or salad! So yum!

Dressing: Blitz everything up in a blender or food processor to make this SUPER yummy, punchy sauce.

Crispy Rice: Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again (this happens if the rice is pre-cooked or several days old). Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 for 7-9 minutes, until golden and crisped. (See Note 3 for alternative methods – I find the air fryer to be fastest and most convenient!)

You’re Done! Yum! Break the crispy rice apart into little golden, delightful chunks. Toss with about half of the dressing and however many veggies you want. Garnish it with some peanuts and chili crisp if you want. I mean, honestly. Wow. This is so good.

Chicken: Cut each chicken breast into thinner pieces. Start by cutting the tenderloin piece off the back. Then slice the breast in half horizontally, or into thirds if it’s a very thick piece. Season the chicken with salt and pepper.

Bowls: Prep three bowls for your breading. 1: the flour. 2: the eggs and gochujang. 3: the panko. Season the panko and flour bowls with an extra 1/2 teaspoon salt.

Breading: Dip the chicken in the flour; shake off excess. Dip into the egg mixture; let excess drip off. Press into the panko on both sides until coated.

Cook: Spray each chicken piece with avocado oil to coat the top surface. Air fry at 375 degrees for 5 minutes, and then at 400 degrees for another 2-3 minutes to get it golden. (Alternate cooking methods in the notes.)

Sauce: Whisk the melted butter, gochujang, and grated garlic in a small bowl. Use a brush to coat each piece of crispy chicken with sauce.

Finish: Slice the chicken up and bring it out to the table on a platter or just directly on the cutting board. Serve it with whatever veggies you have in the fridge. I LOVE this dipped in yum yum sauce!

Prep: Slice each chicken breast into 3 thin pieces – start by cutting the tenderloin piece off the back, then cut the remaining chicken breast in half horizontally. Season the chicken with salt and pepper.

Three Bowls: Use a wide, shallow bowl for each of the following: 1) flour. 2) eggs + hot sauce. 3) panko. Season the flour and panko bowls with 1/2 teaspoon salt.

Dip and Coat: Dip the chicken into the flour; shake off excess. Dip into the egg mixture; let the excess drip off. Press into the panko, turn it a few times, pressing gently, until fully coated. Transfer to a plate. Repeat for all pieces. Spray each piece with avocado oil spray so it’ll get nice and evenly golden for ya.

Cook It Up: Air fry in a single layer at 375 for 6 minutes, then 400 degrees for 2-3 minutes for extra browning. You want an internal temp of at least 165 degrees. I do it in two batches. (Alternate methods listed in the notes.)

You’re done! Hot, crunchy, salty, juicy, thin and delicious. Perfect dipped or brushed with just about any sauce. We love it.

Take your cut up chicken pieces and skin them if you prefer.

Place flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season flour with paprika (which helps to brown the chicken), salt and pepper.

Dip chicken pieces in buttermilk then, a few at a time, transfer them into the bag with flour; seal the bag and shake to coat well.

Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!

Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.

Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.

When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.

Drain fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Preheat the oven to 425° F.

In a small shallow bowl, combine the vinegar, sugar, and 1 teaspoon salt and stir until the sugar and salt dissolve.

Submerge the onions in the liquid and set aside. Stir the onions occasionally, pressing them into the liquid, while you prep the sandwiches.

Cut the fish into 4 equal pieces that will work well with the bun size. Season all sides with 1 teaspoon kosher salt and black pepper.

Generously coat a baking sheet (the darker the better) with cooking spray.

In a small shallow bowl, combine the panko, garlic powder, and cumin. In another small shallow bowl, crack and whisk the eggs. In a third shallow small bowl, add the flour.

Organize your workstation as such: flour, eggs, panko, baking sheet.

Dip a piece of fish in the flour to coat it on all sides, shaking off excess. Submerge the fish in the beaten eggs, coating all sides, and allow the excess to drip off. Finally, dredge fish in the seasoned panko until thoroughly coated on all sides. Lay on the sheet pan. Repeat with the remaining pieces of fish.

Generously coat the top of the fish with non-stick cooking spray as if adding a coat of paint. Sprinkle with a pinch of kosher salt over the top of each piece of fish.

Bake the fish on the top rack of the oven, until nicely browned on the underside, and just cooked through (it should flake when you pry it in the center with a fork), 10 to 12 minutes depending on thickness of the fish.

While the fish bakes, mash avocado in a small bowl using a fork. Add the lime juice, mayonnaise, and remaining 1/4 teaspoon kosher salt and combine until fairly smooth.

Place the buns on a baking sheet and put them in the oven to warm, about 1 minute. You want the buns soft and warm, not fully toasted.

To assemble, spread avocado mayo on the bottom and top of the buns, top with the lettuce and followed by a piece of fish. Top the fish with a tangle of pickled onions and as many pickled jalapenos as you desire. Cover with the top bun. Serve.

In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.

Soak fish filets in bowl of cold water.

In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).

Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

Start the batter: Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.

Make the fish: Pat cod as dry as possible, then cut lengthwise into eight 1-inch-thick strips. Place rice flour on a plate and season with salt. Dust cod lightly with the rice flour mixture and shake off any excess. Cover a plate with crinkled foil to make a quick drying rack; place cod on top.

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Finish the batter: Remove flour mixture from the freezer. Pour in beer and whisk until batter is the consistency of a thick pancake batter, adding more beer as needed.

Dip floured cod into the batter to coat; lift out and let excess drip off.

Fry cod in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Zest both limes, then slice each in half. In a medium bowl, add the lime zest and lime juice from 1 1/2 of the limes, the honey, oil, salt, and black pepper. Whisk to combine. Add the cabbage, radishes, onion, cilantro, and jalapeno pepper. Toss to combine. Set aside.

To make the crema, stir together the sour cream, the juice from the remaining lime half, chili powder, garlic powder, cumin, and salt. If the crema seems too thick, you can always thin it with a little milk or additional lime juice. Set it aside.

Line a platter with paper towels to drain the oil from the fish after you fry it.

Zest the lime onto a medium plate. Add the flour, cornmeal, paprika, kosher salt, garlic powder, and cayenne pepper. Set it aside.

On another medium plate, add the milk, and juice from half of the lime. The milk will thicken and look slightly curdled.

Cut the fillets on the bias (a diagonal cut) into strips about 1-inch thick, season them with the juice from the remaining lime half, and sprinkle with salt and pepper.

In a large Dutch oven, add the oil. Heat it to 360°F. It will take about 15 minutes for the oil to come to temp.

If you don’t have a thermometer to test the temperature, sprinkle a little of the breading into the oil. If it sizzles and pops, it’s ready.

While you’re waiting for the oil to come up to temperature, dip the fish in the milk. Then, coat it in the flour, spice, and cornmeal mixture. Bread all of the fish before you begin to fry it.

Once all the fish strips are breaded, gently place them 1 piece at a time in the hot oil. Depending on the size of your Dutch oven, you can probably fry 4 to 6 pieces at a time.

Fry the fish in batches so you don’t bring down the temperature of the oil too much. Cook on each side for about 2 to 3 minutes, until the coating is a deep amber brown.

Remove from the oil and drain on the prepared paper towels.

Transfer the fish to a platter, serve alongside tortillas, slaw, and crema. Let everyone assemble their own tacos. Start with a little slaw, add a piece of fish, and drizzle with the crema.

Puree all the jalapeño sauce ingredients in a food processor until your desired consistency is reached. I sometimes add a little more oil or water at the end to make the sauce less gloppy and more drizzle-able.

Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put 1/2 cup flour in a shallow bowl and set aside. In a separate bowl, whisk 1/2 cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.

Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot; let cool slightly.

Arrange your tacos with a few pieces of fish, cilantro, Cotija cheese, and jalapeño sauce. Yummy!

Stir together the mayonnaise, pickles, and lemon juice. Season with a pinch of salt and pepper, taste, and add more seasonings if you like.

I like my tartar sauce very chunky. Use fewer pickles if you like or substitute up to half of the mayonnaise with Greek yogurt if you want to reduce calories in the dip. This dip will keep well in the fridge, covered, for at least a week.

Stir the malt vinegar and chili oil together in a small bowl. You can use the mix as a dip for fish sticks or French fries or also lightly brush it on freshly fried fish sticks.

To prep the fish, first make sure fish has no bones. I usually just run my hands along the filet and you will be able to feel any bones that might be there. If you do find some, you can use a pair of clean tweezers to pluck them out.

Cut the fish into strips about 3 inches long strips and 1/2-inch thick. Season fish strips well with salt and pepper.

Place the flour, whisked eggs, and panko crumbs in three separate bowls. Set a baking sheet nearby.

First, toss fish with all-purpose flour to coat. Shake off any extra flour. Then transfer fish to eggs. Coat well. Finally, move to panko breadcrumbs and really press the breadcrumbs on the fish so they have a good crust.

Transfer the coated fingers to the baking sheet. Let the fish sticks rest while you heat the oil.

Over medium heat, heat enough oil in a skillet to fill the the skillet about 1 1/2- to 2-inches deep. (I use about two cups of oil in my large skillet.) The oil doesn’t need to completely cover the fish sticks.

The oil is ready when you can add a few breadcrumbs and they sizzle immediately and float to the top.

When oil is hot, add fish sticks in a single layer in the skillet without crowding the skillet. You will probably need to cook in two batches.

Fry for 3 minutes, after which the fish sticks should be nicely browned on the underside and can be flipped. Flip and cook for another 3 minutes on the second side. Then remove and let cool on a few paper towels while you cook the second batch.

Serve fish sticks while warm along with tartar sauce and chili malt vinegar, if using. If you make the fish sticks in advance, reheat them in a 350°F oven for a few minutes until they are warmed through.

Did you love the recipe? Give us some stars and leave a comment below!

Gather all ingredients.

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Whisk flour, cornstarch, and salt together in a large bowl; make a well in the center.

Pour water and egg yolk into the well and mix just until moistened; batter will be lumpy. Stir in egg whites.

Dip one shrimp at a time into batter to coat; do not batter tails.

When three shrimp have been battered, carefully place them into the deep fryer and fry until golden brown, about 1 1/2 minutes.

Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp, battering a few at a time while the previous batch is cooking.

In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.

In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.

Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

1. In a medium bowl, combine the quinoa, mashed beans, Panko, egg, garlic, chili powder, cheese, and a pinch each of salt and pepper. Form the mix into 5-6 equal burgers. Place on a plate, cover, and transfer to the fridge.

2. To make the fries. Preheat the oven to 425 degrees F. Place the sweet potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, and a large pinch each of salt and pepper. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp.

4. Meanwhile, make the onions. Melt the butter and onions together in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add the beer, 1/4 cup at a time, until the beer cooks into the onions. Continue to cook another 8-10 minutes until you've used all of the beer and the onions are deeply caramelized. Remove the onions from the skillet to a plate.

5. Cook the burgers in the same skillet, heat a drizzle of oil over medium-high heat. When the oil shimmers, add the burgers and cook until golden and crisp, about 5 minutes per side. During the last minute of cooking add the Gruyere cheese, cover, and cook 2-3 minutes, until the cheese has melted.

6. To assemble, place each burger on a bun, top with caramelized onions and sweet potatoes. If desired, add a fried egg, mashed avocado, and fresh herbs. ENJOY.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.

Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.

Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.

Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.

Remove chicken from the refrigerator. Dip each piece in coating.

Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.

Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.

Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.

Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

Preheat the oven to 350 degrees F (175 degrees C).

Stir together flour, soda, and cinnamon. Set aside.

Beat butter and Splenda at medium speed with an electric mixer until fluffy. Add eggs, molasses, and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.

Stir in oats and raisins.

Drop dough by rounded tablespoons onto lightly greased baking sheets.

Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.

Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder.

Arrange on the rack.

Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.

Serve hot and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray foil with cooking spray.

Arrange chicken thighs, skin-side up, on the prepared baking sheet.

Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined.

Sprinkle spice mixture liberally over chicken thighs.

Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Serve hot and enjoy!

Heat the oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13x9-inch baking pan.

In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.

Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.

Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

1. Preheat the oven to 425. In a large skillet with sides, add the olive oil, onion, and chicken, cook until fragrant, about 5 minutes. Stir in the garlic, chili powder, chipotle chili powder, paprika, and a pinch each of salt and pepper. Pour over the cider(or beer). Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.

2. Mix in the green chiles, salsa verde, and hot sauce. Remove from the heat, shred the chicken using two forks.

3. Line the taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the chicken into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted and the tortillas are crisp.

4. Meanwhile, make the Salted Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.

5. Serve the tacos topped with avocado, lettuce, green onion, crumbled feta, limes, and any other desired toppings.

1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, olive oil, paprika, chili powder, garlic powder, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender. Toss and roast another 10 minutes, until charred.

2. Meanwhile, make the oil. Combine the herbs, garlic, paprika, chili flakes, sesame seeds, lemon zest, and honey in a heat-proof bowl. Heat the oil in a skillet over medium heat until it sizzles, 5 minutes. Pour the oil over the spices, stir to combine.

3. Spread the hummus in a shallow bowl. Add the cauliflower, then spoon over the oil. Serve with pita or chips.

1. Preheat the oven to 400 degrees F. Lightly grease a baking sheet with oil.

2. Layer the chicken flat on a piece of plastic wrap and pound the chicken into about 1/4 inch thickness. Season with salt and pepper.

3. Layer each piece of chicken with 1 slice prosciutto, a little of each type of cheese, and a few basil leaves. Roll the chicken up and place seam side down on the prepared baking sheet.

4. Add the eggs to a shallow bowl. To another bowl, add the bread crumbs, garlic powder, and a pinch each of crushed red pepper flakes, salt and pepper.

5. Working with 1 piece of chicken at a time, dip the chicken through the eggs and then dredge through the bread crumb seasoning. Place back on the baking sheet and repeat with the remaining chicken.

6. Drizzle the chicken lightly with olive oil and transfer to the oven. Bake for 25-30 minutes or until the chicken is cooked through. Serve with lemon and basil. Enjoy!

1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the zucchini, kale, ginger, and garlic, and cook, stirring occasionally until the zucchini has cooked down, about 5 minutes. Add the soy sauce and a large pinch of pepper. Cook another 2-3 minutes, until the vegetables have soaked up the so sauce. Remove from the heat and let cool.

2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the edges to seal. Repeat with the remaining wrappers.

3. Place the sesame seeds in a shallow bowl. Bring a large pot of water to a boil. Boil the potsticker for 1-2 minutes, until they float. Drain and then dredge in the sesame seeds.

4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Once crispy, remove from the pan. Serve warm with the sauces.

5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.

Mix cream cheese, crabmeat, soy sauce, ginger, cilantro, parsley, and garlic together in a bowl.

Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).

While the oil is heating, place 1/2 to 1 teaspoon cream cheese mixture into the center of a wonton wrapper. Moisten the wrapper edges and pull two corners together over filling to make a triangle. Pull two remaining corners up to join them, then press firmly to seal. Repeat to make remaining wontons. Place prepared wontons under a slightly moist paper towel until oil is hot.

Working in batches, fry 3 or 4 wontons at a time in hot oil until golden brown and crispy, 1 to 2 minutes, flipping halfway through. Transfer wontons to a paper towel-lined plate to drain. Serve hot.

1. Preheat the oven to 425° F.

2. In a large skillet, add the oil and chicken. Season with pepper. Cook until browned all over, about 5 minutes. Add the shallot, ginger, and garlic. Cook 2 minutes, then stir in the vegetables and cook 5 minutes, until wilted. Add the soy sauce and let the sauce caramelize around the meat. Stir in the sesame seeds, then remove from the heat.

note: if making vegetarian, just omit the chicken and start the cooking process with the oil and shallot. Cook the vegetables down until caramelized.

3.  To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on a baking sheet. Brush each roll lightly with olive oil. Bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.

4. Meanwhile, make the sauce, combine all ingredients in a medium bowl.

5. Serve the rolls warm, topped with green onions, and the sauce on the side for dipping.

Preheat oven to 425 degrees F (220 degrees C).

Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.

Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.

Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.

Reduce oven temperature to 350 degrees (175 degrees C).

To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.

Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.

Whisk baking powder, salt, black pepper, and paprika together in a small bowl.

Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Repeat with remaining baking powder mixture, tossing well to coat.

Arrange wings on the rack of the prepared baking sheet.

Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.

For the glaze: Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until smooth. Drizzle glaze over wings and toss to coat completely.

Transfer wings to a serving platter and sprinkle sesame seeds over the top.

Place a steamer insert into a saucepan and add enough water to reach the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until fork tender, about 10 minutes.

Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.

Heat oil in a large skillet over medium-high heat. Add potatoes to hot oil and cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.

Gather all ingredients.

Inspect six ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.

While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.

Trim green beans to 1/4-inch shorter than the jars.

Remove jars from simmering water. Place 1 sprig of dill and  1⁄8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.

Ladle boiling brine (leave out garlic) into the jars, filling within ¼-inch of the tops. Seal jars with lids and rings.

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 simmer (do not boil), cover, and process for 10 minutes.

Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.

Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.

1. Preheat the oven to 325° F.

2. Arrange the pork in a large, oven-safe Dutch oven. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and roast for 2 1/2 to 3 hours or until very tender.

3. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it.

4. Line the unfilled taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the pork into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.

5. Meanwhile, roast the jalapeños alongside the tacos or char them over an open flame using a gas burner. Once charred, remove some of the charred skin, and if desired, de-seed, then chop. Mix the jalapeños with the avocado, cilantro, and lime – season with salt and lightly mash.

6. Serve the tacos topped with cilantro, avocado, and any braising liquid left in the pan. I also love to serve with mango salsa.

1. Arrange the pork in bottom of the crockpot bowl. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.

2. Remove the meat from the crockpot and shred it using two forks.

3. Line the unfilled taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the pork into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.

4. Meanwhile, roast the jalapeños alongside the tacos or char them over an open flame using a gas burner. Once charred, remove some of the charred skin, and if desired, de-seed, then chop. Mix the jalapeños with the avocado, cilantro, and lime – season with salt and lightly mash.

5. Serve the tacos topped with cilantro, avocado, and any braising liquid left in the pan. I also love to serve with mango salsa.

Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.

Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.

Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.

Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot.

Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge.

Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.

1. Preheat the oven to 425° F.

2. In a large skillet, combine the ground meat and onions. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the chili powder, garlic powder, chipotle powder or chiles, paprika, cumin, oregano, and salt. Pour over 1/2 cup water. Cook for 2-5 minutes until the water has cooked out. Mix in 1/2 cup enchilada sauce. Remove from the heat.

3. Spoon 2 tablespoons of the meat down the middle of each tortilla. Roll up and place seam-side down on a baking sheet. Rub the tops with oil. Bake for 12-15 minutes, until crispy all around.

4. Pour over the remaining enchilada sauce. Scatter the cheese over the tacos. Bake for another 10 minutes until the cheese is melted.

5. To make the ranch, blend everything in a blender until smooth.

6. Serve the tacos with plenty of ranch and avocado

1. Arrange the tomatoes on a cutting board and sprinkle with salt and pepper. Let sit 15 minutes to draw out excess moisture.

2. In a large skillet set over medium heat, cook the prosciutto until crisp, about two minutes per side. Remove from the skillet.

3. In a bowl, combine the butter, parmesan, and one tablespoon sage.

4. Brush the outside of each slice of bread with the sage butter. On the inside of half of the slices of bread, evenly layer half of the cheese, the tomatoes, pesto, a sprinkle of chopped sage, arugula, prosciutto, and the remaining cheese. Add the top piece of bread.

5. Heat 1-2 tablespoons olive oil or butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. EAT and ENJOY!

1. Preheat the oven to 450° F.

2. On a baking sheet, toss the fish pieces with olive oil, honey, Tajin, paprika, garlic powder, onion powder, and a pinch of salt. Arrange in a single layer. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.

3. To make the jalapeño cream. Combine all ingredients in a bowl. Season with salt.

4. To make the salsa. Combine all ingredients in a bowl.

5. Spread the cream cheese on the bottom of your shells. Layer in the lettuce, fish, and salsa.

1. Preheat the oven to 450° F.

2. Place the salmon on a baking sheet and rub with olive oil, honey, chili powder, paprika, garlic powder, onion powder, cinnamon, and a pinch of salt. To the pan, add the peaches, corn, jalapeños, and shallots. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.

3. To make the salsa. Dice the peaches, remove the corn kernels from the cob, and chop the jalapeños and shallot. Add everything to a bowl with the avocado, cilantro, lime zest, and lime juice.

4. Melt together the butter and garlic. Cook until the butter is browning and the garlic crisps. Add chili flakes and salt, to taste.

5. Serve the salmon and salsa over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro.

1. In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste.

2. Melt the butter in a large skillet over medium-high heat. Add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook another minute.

3. Pour in the sauce. Cook another 3 minute, until the sauce thickens. Remove the salmon from the skillet.

4. To the skillet add 1/4 cup water. Scrape up any sauce in the pan and simmer until the sauce comes back together.

5. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt.

6. Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa and enjoy! I always add extra jalapeños.

Coconut Rice

1. Combine the 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!).

2. Remove the lid and fluff the rice with a fork.

Candied Jalapeños

1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes.

2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.

1. Preheat the oven to 450° F. Rub a sheet pan with oil.

2. On the sheet pan, add the salmon strips/chunks, onion powder, garlic powder, paprika, and parmesan (or flour). Gently toss the salmon to coat. Add oil or butter. Bake for 10-15 minutes until the salmon is crispy on top.

3. Just before the salmon is done cooking, make the sauce. In a sauce pot, warm together all ingredients. Do not boil.

4. Drizzle the warm sauce over the salmon or serve the sauce on the side to drizzle. If the sauce thickens, gently warm it on the stove. Sprinkle with sea salt/herbs. Enjoy!

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with olive oil.

2. In a bowl, combine the chicken, 2 tablespoons brown rice flour, onion powder, garlic powder, salt, and black pepper. Toss well to coat.

3. In a separate bowl, mix 3/4 cup brown rice flour, the coconut, paprika, turmeric, and lime zest. Pour over 3/4 cup buttermilk and mix until a thick batter forms. Add additional buttermilk to loosen if needed. The batter should be thick.

4. Add the chicken and toss to coat. Place each piece on the prepared baking sheet. Do not overcrowd the baking sheet. Reserve any batter left in the bowl. Drizzle the chicken with olive oil. Bake 10 minutes. Remove from the oven, spoon the remaining batter in the bowl onto the chicken. Drizzle again with oil. Bake another 15 minutes until crisp all around. Sprinkle with sea salt.

5. To make the sauce: combine all ingredients in a bowl.

6. Serve the chicken with the sauce. Enjoy!

Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.

While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.

Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.

Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.

Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.

Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

Toss the zucchini rounds with 1 teaspoon of the salt in a colander placed over a large bowl. Let stand for 10 minutes to draw out excess moisture, then pat dry with paper towels.

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

While the zucchini drains, pat the chicken dry with paper towels and sprinkle evenly with the pepper and the remaining 1 teaspoon of salt.

Heat a 12-inch ovenproof or cast-iron skillet over medium heat. Add the oil to the skillet and carefully swirl to coat. Add the chicken, skin-side down, and cook undisturbed until the skin is browned and crisp, 10 to 12 minutes.

Flip the chicken thighs and cook until the bottom side is browned, about 3 minutes. Transfer the chicken from the skillet to a plate (the chicken will not be fully cooked).

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Add the shallots, cut side down, to the hot skillet. Cook, undisturbed, until starting to brown and soften, about 2 minutes. Add the dried zucchini, garlic, and thyme sprigs, if using. Cook, stirring occasionally, until the zucchini is slightly softened, about 2 minutes.

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Remove from the heat and place the chicken thighs on top of the zucchini mixture, skin-side-up.

Bake in the preheated oven until the zucchini is tender and a thermometer inserted into the thickest portion of the thighs registers 170°F, 12 to 15 minutes. Garnish with thyme leaves.

Leftovers will keep in an airtight container in the fridge for up to 5 days. To re-crisp the chicken, heat it in an air fryer at 300°F for 5 minutes.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Gather the ingredients. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray.

Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini into 1/2 x 1/2 x 4-inch pieces.

Combine bread crumbs, cheese, and seasoned salt in a deep plate. Dip the zucchini strips into the melted butter, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded zucchini onto the prepared baking sheet.

Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.

Serve and enjoy.

1. Preheat the oven to 425° F.

2. On a baking sheet, toss the potatoes, lemon wedges, garlic cloves, and oregano with 1/4 cup olive oil. Season with salt and pepper. Roast for 20 minutes, or until tender.

3. Remove the potatoes from the oven. Remove the charred lemon and garlic from the baking sheet. Return the pan to the oven for 20-25 minutes more, until crispy.

4. To make the herb oil. Finely chop 1-2 roasted lemon wedges – rind and all, discarding any seeds. Chop/mash the garlic into a paste. Add the lemon and garlic to a bowl. Add 1/3 cup olive oil, the mixed herbs, and the honey. Season with salt, pepper, and chili flakes.

5. To make the feta sauce. Combine the feta, cream cheese, and lemon juice in a blender and blend until creamy. If desired, thin with additional lemon juice.

6. Grab the potatoes from the oven and toss with half the herb oil and the sesame seeds. Swirl the feta onto a large serving plate, then arrange the potatoes over the feta. Drizzle over the remaining herb oil and sprinkle everything with paprika, chili flakes, and sea salt. Eat warm. Sooo delicious.

1. Preheat the oven to 450 degrees F.

2. Slice the potatoes into thin slices, leaving 1/8 of an inch at the bottom, be careful not to slice all the way through the potato. I find it helpful to position 2 spoons on either side of the potato to help prevent you from cutting through the potato (see above photo). Place in a large roasting pan, toss with butter, chopped rosemary, salt, and pepper. Add the garlic and rosemary sprigs. Arrange the potatoes cut side down in the roasting pan.

3. Transfer to the oven and roast for 20-25 minutes. Flip and spoon the butter over the potatoes, allowing it to drip down between the slices. Return to the oven and roast another 20-25 minutes, until the potatoes are golden and crisp. Serve warm, drizzled with the butter in the pan and sprinkled with the fried rosemary and sea salt. ENJOY!

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.

Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.

Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.

Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.

Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).

Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon (see video).

Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy bottomed pan (see video to eyeball the amount).

Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon – this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.

Sprinkle with sea salt and serve immediately, dipped in some kind of yummy sauce.

Preheat the oven to 400 degrees F (200 degrees C).

Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.

Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.

Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.

Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.

Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.

Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.

Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

1. Preheat the oven to 425° F.

2. On a baking sheet, toss the chicken with olive oil, onions, chipotle, chili powder, oregano, and cumin. Pour over the tamari and honey. Toss to coat. Arrange in a single layer. Add the garlic cloves, jalapeño, and green onions (for the salsa). Roast everything for 20 minutes or until the chicken is cooked.

3. Remove the garlic cloves, jalapeño, and green onions from the sheet pan and add to a food processor. Let cool. Shred the chicken and toss with the sauce on the sheet pan.

4. Line the taco shells up in a 9×13 inch baking dish. Bake for 5 minutes. Stuff the chicken into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.

5. To make the sauce. Add the salsa verde and tamari to the food processor with the jalapeño. Blend until smooth. Stir in the sesame seeds.

6. Serve each taco with the sesame verde sauce. Enjoy!

1. Preheat the oven to 425°F.

2. If using meat, cook in a skillet set over medium-high heat. Add the sweet potatoes and onions. Break up the meat as you go, about 5 minutes.

3. Add the taco seasoning and 1/2 cup water. Cook for 5 minutes, until fragrant. Mix in the salsa and black beans. Remove from the heat.

4. Working in batches, warm the tortillas in the microwave in 30 second-intervals until pliable. Place the tortillas on a baking sheet and rub with olive oil on one side. Spoon 2 tablespoons of sweet potato mixture down the center of each tortilla. Roll up and arrange seam-side down on the baking sheet.

5. Bake for 10 minutes, until crispy. Pour the enchilada sauce over the crispy enchiladas. Scatter the cheese all over the tortillas. Bake for another 10 minutes, until the cheese is melted and bubbling.

6. Top the enchiladas with avocado, yogurt, cilantro, lime juice, and sea salt.

1. Preheat the oven to 400° F.

2. Arrange the potatoes in a casserole dish with a lid. Pour over the apple cider and wine/broth. Cover and roast for 45 minutes, until very soft.

3. Crank the heat on the oven to 425° F. Remove the potatoes, placing them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Drizzle the potatoes with olive oil. Arrange slices of butter on top of the potatoes. Sprinkle each with parmesan, garlic powder, then add the sage and thyme. Roast until the potatoes are crispy, 20-25 minutes.

4. Spoon the butter and sage over the potatoes. Season with sea salt and pepper. Serve immediately, sprinkling the crispy herbs overtop.

1. Preheat the oven to 425° F.

2. Cut the potatoes in half. If they are large, score each potato in a cross-hatch pattern (see photos). Add the potatoes to a bowl. Add 1/4 cup buffalo sauce, olive oil, thyme, parsley, garlic powder, and pepper. Toss to coat.

3. On the baking sheet mix the parmesan, cheddar, butter, and 2 tablespoons buffalo sauce and season with pepper. Mix to form a paste, then spread in an even layer. Place the potatoes, cut side down over the cheese. Bake until crispy, 30 minutes.

4. Use a spatula to release the potatoes. Season with sea salt if desired. Serve with green onions and extra sauce.

1. Cook the noodles according to package directions. Drain.

2. Combine 1/3 cup tamari/soy sauce, sweet Thai chili sauce, rice vinegar, sesame oil, ginger, and chili flakes. Mix in 1/4 cup water.

3. In a large skillet, toss the chicken with the flour. Add 2 tablespoons butter and set the skillet over medium heat. Cook until crispy, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, and the garlic. Cook another minute, then remove the chicken from the skillet.

4. To the same skillet, add the shallot, bell peppers, and green onions. Cook for 5 minutes, then add the sauce, the noodles, and the chicken. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Mix in half the basil and remove from the heat.

5. Serve the noodles warm, topped with the additional basil + sesame seeds.

1. Preheat the oven to 425° F. On a baking sheet, combine the cauliflower, olive oil, paprika, seasoned salt, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.

2. In a bowl, combine the roasted cauliflower, cream cheese, jalapeño, pickled jalapeños, cilantro, dill, and green onions. Stir in the cheese and buffalo sauce.

3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the cauliflower down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.

4. Meanwhile, make the honey mustard ranch. Combine all ingredients in a blender and mix until creamy, season with salt.

5. Serve the taquitos topped with buffalo sauce, ranch, and any other desired toppings.

1. Preheat the oven to 400° F.

2. Arrange the prosciutto on a parchment-lined baking sheet. Bake until crispy, 8-10 minutes.

3. Place the bottom half of the dinner rolls on a separate baking sheet lined with parchment paper. Spread the fig preserves over the bottom half of the rolls. Layer on the fontina and Swiss cheese. Top with crispy prosciutto. Place the top half of the rolls over the prosciutto, gently pressing down to secure.

4. In a bowl, mix the butter, dijon, Worcestershire sauce, thyme, garlic, and some black pepper. Pour the butter mixture evenly over the rolls. Cover the rolls with foil and bake for 10 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese has melted.

5. Slice the rolls and serve warm! I like to top with fresh thyme!

1. To make the sauce. Combine all ingredients in a glass jar.

2. In a large skillet, combine the oil, chicken, cornstarch, pepper, and chili flakes. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter and garlic. Cook 2 minutes, until the butter browns and the chicken gets crispy.

3. Pour over the sauce. Cook until the sauce thickens slightly. Then, add the broccoli. Cook another 2-5 minutes. Remove from the heat.

4. Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion. Enjoy!

Make Sauce: Blend all ingredients in the cilantro lime sauce until smooth-ish. Set aside.

Make Filling: In a food processor or chopper, blend the beans, salsa, and taco seasoning. Transfer to a skillet with a drizzle of oil and cook it up long enough to soften the flavors of the garlic and / or onions in the salsa. About 5 minutes is fine.

Fill Tacos: Spread a few tablespoons of black bean filling into a flour tortilla. Fold in half. Repeat until the filling is used up (about 6-8 tacos).

Cook Tacos: Heat some oil or butter in a skillet over medium heat. Fry in a skillet over medium heat, until crispy and golden brown. Dip in cilantro lime sauce. Serve with chips and salsa and a mid-week margarita. You’re welcome.

Place the cucumbers in a colander set over a large bowl or in the sink, and sprinkle in the salt. Toss to combine and let sit for at least 15 minutes. The salt will draw out moisture from the cucumbers.

You can make this recipe in about 15 minutes if you rest the cucumbers during the time it takes to cook the noodles and make the dressing.

Set a medium pot with water over high heat. Once it comes up to a boil, cook the noodles until al dente following package instructions. Drain them into a colander placed in the sink and rinse with cold running water until cool to the touch. Leave them in the sink to drain well.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Tap the colander with the cucumbers inside the sink to drain as much liquid as possible. Discard the drained water in the bowl, if you used one, and rinse it out. Transfer the cucumbers to the bowl.

Add the chili crisp, sesame oil, sesame seeds, sugar, and garlic. Toss well to evenly coat the cucumbers with the dressing.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Add the drained noodles and toss to combine. Taste and add more chili crisp, sesame oil, or sugar, if you’d like. Enjoy! These noodles are delicious served at room temperature or cold.

Cover and refrigerate leftovers for up to 2 days. The cucumbers will release more water as they sit and that’s okay. Toss the noodles to reincorporate the dressing before serving.

Did you love the recipe? Leave us stars below!

Simply Recipes / Alison Bickel

Preheat the oven to 350 degrees F (175 degrees C).

Stir rhubarb, strawberries, and honey together in a medium bowl; transfer to a shallow baking dish. Stir oats, brown sugar, and cinnamon together in the same bowl. Mix in butter with a pastry blender until crumbly; spread on top of fruit.

Bake in the preheated oven, until rhubarb is tender and the topping is toasted, about 40 minutes. Serve warm.

Combine sugar and cornstarch in a saucepan over medium heat. Stir in cold water and cook, stirring constantly, until thick and bubbly. Stir in cherry pie filling and almond extract; set aside to cool.

Preheat the oven to 350 degrees F (175 degrees C).

Mix flour, oats, brown sugar, and salt in a medium bowl. Cut in margarine with 2 knives or pastry blender until mixture resembles coarse crumbs. Press 2 cups crust mixture into a 9x13-inch baking dish.

Scatter rhubarb over crust; spread cherry mixture over rhubarb. Stir chopped nuts into remaining crust mixture; sprinkle on top of cherry-rhubarb mixture.

Bake in the preheated oven until top is crisp and golden, about 40 minutes.

Prep: Preheat the oven to 400 degrees. Mix all meatball ingredients together.

Meatballs: Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.

Bake: Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.

Sauce: Add the tomato sauce directly to the pan with the meatballs and stir to get them all coated.

Optional Topping: Mix the 1/4 cup panko, 1/4 cup parmesan cheese, 2 teaspoons olive oil, and parsley in a small bowl. Sprinkle on top of the meatballs and sauce.

Final Bake: Return to the oven for 5-7 minutes to warm the sauce. Turn on the broiler for the last 2-3 minutes to get the crispies nice and golden (just watch it so it doesn’t burn).

You’re Done! Get into this! SO good served with a green salad and garlic bread for dunking into the sauce!

Preheat the oven to 350 degrees F (175 degrees C).

Spread pineapple into a 9x9-inch square baking pan.

Mix flour, sugar, baking powder, salt, and egg together in a medium bowl until well combined and crumbly.

Spoon mixture evenly over pineapple. Pour melted butter over mixture, then sprinkle with cinnamon.

Bake in the preheated oven until top is lightly browned and filling is bubbly, 40 to 45 minutes.

Serve hot or cold. Enjoy!

Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix).

Drizzle olive oil into an 8-inch nonstick skillet. Brush evenly over the bottom of the pan. Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce).

Place pan over medium-high heat. Cheese will slowly start to melt. When cheese starts to bubble and turn golden brown, about 4 minutes, pour eggs evenly over cheese. Reduce heat to low. Sprinkle with salt, pepper, and cayenne. Cover and let eggs cook on low until they are set, checking after the first 30 seconds. For 2 eggs, this should take about 1 minute, total cooking time.

Remove pan from heat. Carefully use a spatula to fold parmalet in half. Transfer to a serving plate.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Arrange sliced apples evenly in the bottom of the prepared baking dish. Pour water over apples.

Combine cake mix, brown sugar, and cinnamon in a medium bowl. Stir in melted butter until thoroughly blended and crumbly. Sprinkle over apples.

Bake in the preheated oven until bubbly and topping is browned, 50 to 55 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Toss sliced apples with lemon juice to prevent browning.

Combine flour, rolled oats, cereal nuggets, 1/2 cup melted butter, 1/4 cup white sugar, and 1/4 cup brown sugar in a large bowl; set aside.

Melt remaining 2 tablespoons butter in a large skillet over medium heat. Stir in remaining 1/3 cup white sugar, remaining 1/3 cup brown sugar, and cinnamon until sugars begin to dissolve, 3 to 4 minutes. Add apples and water; cook and stir until apples soften and coated with sauce, 4 to 5 minutes.

Pour apple mixture into a 2-quart baking dish; sprinkle cereal nugget topping evenly over top.

Bake in the preheated oven until top browned and bubbling around edges, 25 to 30 minutes. Cool 10 to 15 minutes before serving.

Cook the chicken according to package directions. Brush with sauce and return to oven for an additional 5 minutes.

While the chicken is cooking, prep all your other elements (mix your slaw together, slice your cucumbers, etc.).

For the mint sauce, blend or pulse the ingredients through a food processor to make a smooth-ish sauce.

Serve bowls with quinoa, slaw, cucumbers, pickled red onions, and sauce over the top. It’s crispy, salty, spicy, briney, cool, and creamy. DROOL.

Place a rack in the middle.

Place the flour tortilla on a large baking sheet (a dark baking sheet or cookie sheet will work best. Spread the butter all over the top of the tortilla, all the way to the edges. The butter is important for the flavor of a cheese crisp, so don't leave it out!

Bake the plain buttered tortilla for about 6 minutes or until it begins to get lightly toasted. (Check on the timing for your particular oven.)

Remove the tortilla from the oven and sprinkle with the cheddar cheese, leaving about 1/2-inch from the edges. Add strips of green chiles in a star pattern if you want.

Return the tortilla to the oven and cook for 2 more minutes, or until all of the cheese has melted. Remove from oven and eat!

My mother will use her oven's convection setting when she makes these cheese crisps. For convection, she'll put the buttered tortilla into a cold oven and heat on convection at 375°F for 7 to 10 minutes. Then she'll sprinkle the cheese and return the quesadilla to the oven for a couple more minutes.

Did you love the recipe? Give us some stars and leave a comment below!

In a large bowl, using a wooden spoon mix the butter and both sugars until combined and creamy. Add the egg and vanilla and mix just until combined.

Sift the flour, baking powder, and salt into butter mixture, and mix until combined. Stir in the sesame seeds until fully distributed.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Divide the dough into two equal portions and roll each into a log, 1 to 1 1/2 inches in diameter and about 8 inches long. Wrap each log with plastic wrap and refrigerate until firm, at least 4 hours or overnight (8 to 10 hours total).

Simply Recipes / Alison Bickel

Adjust two oven racks onto the middle and top of the oven, and set it to 325°F. Line two large sheet pans with parchment paper or silicone baking mat.

Unwrap and using a chef’s knife, cut the chilled dough into 1/4-inch slices. Place them on the prepared sheet pans about 1/2 inch apart (the cookies will not spread much).

Simply Recipes / Alison Bickel

Bake the cookies for 10 to 12 minutes, until they are lightly golden, rotating and turning the sheet pans halfway through. Cool them for 10 minutes on the sheet pan, and transfer them to a wire rack to finish cooling.

Simply Recipes / Alison Bickel

In a large serving bowl, combine the diced tomatoes, cucumber, and bell peppers. Toss gently to combine.

In a small mixing bowl, whisk together the olive oil, sherry vinegar, sugar, and salt until combined.

Pour the dressing over the salad. Toss with a large spoon to combine. Serve right away or allow the salad to marinate in the fridge for 30 minutes for the vegetables to release their juices and meld with the vinaigrette.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Love the recipe? Leave us stars and a comment below!

Preheat the oven to 350°F.

Line two baking sheets with parchment paper. Using the large holes of a grater, grate the cheese.

In a bowl, combine the flour, paprika, baking powder, and cayenne. Add the butter, and mix with a fork or your fingers until blended in. Stir in the seeds. Add the grated cheese and toss with your hands to combine.

Mound tablespoon-size portions of the cheese mixture on the baking sheets, spaced 2 inches apart. Flatten them slightly with the back of the spoon.

It's not absolutely necessary, but you can also use a 2-inch round cookie cutter as a mold to keep the cheese tidy if you like. Place the cutter on the baking sheet and drop a spoonful of cheese mix into it. Lift the cutter, level the cheese, and repeat until you have made all the crisps.

Bake for 9 to 12 minutes, or until golden:

Let the crisps cool completely on the baking sheets. Lift the edge of the parchment to lift the crisps off the baking sheet, then peel them off. Store in an airtight container.

Did you love the recipe? Give us some stars and leave a comment below!

Preheat the oven to 350 degrees F (175 degrees C).

Pour canned peaches into a 9x13-inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of sugar and sprinkle with cinnamon to taste.

Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine into small pats; place randomly over the top. Sprinkle with remaining 1/2 cup sugar and a light dusting of cinnamon.

Bake in the preheated oven for 25 to 30 minutes, or until bubbly and top is crusty and golden brown.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside.

Make topping: Mix together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly.

Press about 1/2 of the oat topping into the bottom of the prepared baking dish.

Top with rhubarb mixture; cover with remaining topping.

Bake in the preheated oven until filling is set and top is lightly browned, about 45 minutes.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C).

To make the fruit layer: Mix strawberries, rhubarb, white sugar, and flour together in a large bowl. Place the mixture in a 9x13-inch baking dish.

To make the crisp topping: Combine 1 ½ cups flour, brown sugar, oats, and butter and mix until crumbly. You may want to use a pastry cutter for this. Sprinkle on top of the rhubarb and strawberry layer.

Bake in the preheated oven until crisp and lightly browned, about 45 minutes.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Toss apples with white sugar and ½ teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.

Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl.

Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs.

Spread over apples and pat down gently until even.

Bake in the preheated oven until golden brown and sides are bubbling, about 40 minutes.

Serve and enjoy!

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C.) Butter an 8-inch square baking dish.

Mix apples, cranberries, white sugar, cinnamon, and nutmeg in a large bowl. Place in an even layer in the prepared baking dish.

In the same bowl, combine oats, flour, and brown sugar for topping. Add butter pieces and mix with a fork until crumbly.

Stir in pecans. Sprinkle topping over apples in the baking dish.

Bake in the preheated oven until apples are tender and topping is golden brown, 40 to 50 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.

Place brown sugar, oats, flour, and melted butter in a large bowl; mix until crumbly.

Place 1/2 of the crumb mixture in the bottom of the prepared pan. Spread apples evenly over crumb mixture.

Sprinkle with white sugar and cinnamon; top with remaining crumb mixture.

Bake in the preheated oven until apples are bubbling and the top is crisp, golden brown, and caramelized around the edges, 40 to 45 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Arrange sliced peaches evenly in an 8x8-inch baking dish.

Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until crumbly.

Fold oats into flour mixture.

Sprinkle mixture evenly over peaches, pressing down lightly.

Bake in the preheated oven until crispy and golden brown on top, about 30 minutes. Enjoy!

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch baking dish.

Mix apples, pears, cranberries, honey, lemon juice, and 1 tablespoon flour together in the prepared dish.

Mix 1/2 cup flour, brown sugar, oats, and walnuts together in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.

Bake in the preheated oven until golden brown and crisp on top, about 45 minutes.

Peel the potatoes and grate them using the large holes of a box grater.

Simply Recipes / Elise Bauer

Squeeze out as much moisture as you can from the grated potatoes. An easy way do this with a potato ricer (or an orange or lemon press), using it like you would a garlic press but without forcing the potatoes through it completely. You just want to press out the excess moisture.

Work in batches and only fill the ricer half-way with the raw grated potatoes.

If you don't have a ricer, wrap the raw grated potatoes in a clean tea towel and squeeze it until you have squeezed out as much moisture as you can. Work in batches to make it more manageable. Note that the potatoes can sometimes stain a cloth towel, so use one that you don't mind showing a bit of wear.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Heat 3 tablespoons of oil in a large frying pan on medium-high heat. When the oil heats up to the point of shimmering but not smoking, add the grated potatoes, spreading them out evenly along the bottom of the pan. The potatoes should not be too thick in any one place—about 1/4 to a 1/2-inch thick.

Sprinkle some salt and pepper on the potatoes.

Simply Recipes / Elise Bauer

After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown, they are ready to flip.

Use a large metal spatula (or two spatulas) to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip.

Continue to cook until they are golden brown on the bottom.

Simply Recipes / Elise Bauer

Use a metal spatula to cut into quarters and serve.

Did you enjoy this recipe? Let us know with a rating and review!

Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

1. In a large bowl, mix the flour, paprika, cayenne, baking powder, and a pinch of salt. Add the beer, mixing until just combined. Add the cauliflower and toss well to evenly coat all the florets.

2. To Fry: Heat 1-2 inches of oil in a large skillet over medium-high heat. Fry the cauliflower in batches for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath. This will keep the cauliflower crisp.

3. To Bake: Preheat the oven to 450 degrees F. Rub a baking sheet with olive oil. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and bake 20-25 minutes, until just tender, flipping halfway through cooking. Don't over bake. The cauliflower should still have a bite to it.

4. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.

5. Serve the nuggets drizzled or dipped with BBQ sauce. Add honey mustard for dipping. Enjoy!

1. Mix all ingredients in a glass measuring cup or jar until combined. Store in the fridge for up to 1 month.

Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.

Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.

Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

Place chicken in a bowl, sprinkle with ranch seasoning, and toss to combine. Let sit for 5-10 minutes.

Place flour in a resealable bag. Place egg in a small bowl and panko bread crumbs on a plate. Preheat air fryer to 390 degrees F (200 degrees C).

Place chicken into the bag and toss to coat. Lightly dip chicken into egg mixture, letting excess drip off. Roll chicken pieces in panko, pressing crumbs into the chicken.

Spray basket of the air fryer with oil and place chicken pieces inside, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Lightly mist chicken with cooking spray.

Cook for 4 minutes. Turn chicken pieces and cook until chicken is no longer pink on the inside, about 4 more minutes. Serve immediately.

1. Preheat the oven to 425 degrees F. On a rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, and a pinch of salt. Arrange the potatoes cut side down. Transfer to the oven and roast for 25 minutes, until for tender. Flip the potatoes over, drizzle on the honey and 2 tablespoons melted butter. Season with red pepper flakes. Return to the oven and roast until the potatoes are caramelized, about 10-15 additional minutes. Spoon the butter over the potatoes and zest the lime over each potato.

2. Meanwhile, make the rice. Combine 1 cup of the rice with the yogurt.

3. Melt together the remaining 2 tablespoons butter and 2 tablespoons oil in a 10-inch skillet set over medium heat. When the butter melts, add the yogurt coated rice and level it out with the back of your spoon. Pile the remaining rice into the pan. Cook the rice over medium heat, until you start to see a golden crust begin to form at the sides of the pan, about 15 minutes. Run a spatula along the edges of the pan to release the rice. Carefully flip the rice onto a plate.

4. To make the sauce. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.

5. To serve, divide the rice between bowls. Add the sweet potatoes, eggs, cucumbers, and additional herbs, if desired. Drizzle each bowl with herby green sauce and sprinkle with sesame seeds. Enjoy!

Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.

Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.

Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.

Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.

Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

Pound chicken breasts, one at a time, in a resealable plastic bag until about 1/2-inch thick.

Lightly beat egg in a shallow bowl. Combine panko crumbs, garlic powder, onion powder, salt, and pepper in a separate shallow bowl.

Dip chicken breasts in egg until coated, then dip in panko mixture, pressing chicken into the crumbs until fully coated. Arrange in a single layer on a plate.

Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 2 to 3 minutes per side.

1. To make the Rice. Bring 3 cups water to a boil. Add the rice and a pinch salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15 minutes. Fluff the rice with a fork.

2. Mix the rice vinegar and granulated sugar. Microwave for 30 seconds to dissolve the sugar. Pour over the fluffed rice and mix until the rice becomes super sticky. Line a square pan with parchment paper, then pat the rice into the pan, packing it in tightly. Cover abd freeze 30 minutes, until cold, and can easily be sliced. After the rice is chilled, cut into squares or use a biscuit cookie cutter to make 4 circles.

3. To make the Tuna: In a bowl, combine the tuna, soy sauce (or tamari), sesame chili oil, ginger, red pepper flakes, green onion, and sesame seeds. Toss to mix.

4. To make the Spicy Mayo. In a bowl, stir together the mayo, sriracha, honey, and soy sauce (or tamari).

5. To assemble: Heat the avocado oil in a large skillet. Add the rice cakes and fry until golden, about 5 minutes, then flip, and cook until golden all over, about 3-5 minutes. Drain. Season with salt.

6. In a dry 1-cup measure, layer 1/4 cup of the tuna, the cucumber, then the avocado. Run a knife around the edge of the cup to loosen, then invert the cup onto the fried rice, carefully remove the cup. Repeat with the remaining ingredients to create 4 stacks total.

7. Place each stack on a nori sheet. Top each with microgreens, wonton crisps (if desired), candied jalapeños, and sesame seeds. Serve with the spicy mayo.

1. To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.

2. To make the falafel. Add the veggies to a food processor and pulse until finely chopped. Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper. Pulse until the mixture is combined and mostly smooth. If the mix is dry, add 1 tablespoon water at a time until it holds a ball. Roll the dough into rounded tablespoon size balls, then gently flatten them down into 1/2 inch patties.

3. Preheat the the broiler. Heat the olive oil in an oven-safe skillet set over medium heat. Add the falafel and cook 3-4 minutes per side, until deeply golden and crispy. Remove from the heat. Add cheese to each, then place the pan in the oven for 1-2 minutes to melt the cheese. Watch closely.

4. To make the harissa oil. Combine all ingredients in a glass jar. Season to taste with salt.

5. To assemble, spread the tahini on warmed naan, add lettuce, the falafel, and a spoonful of harissa oil. Top as desired with herbs, onions, and any amounts of additional sauce. Enjoy!

1. In a large skillet, heat the olive oil over high heat. Add the potato and onion, cook 5 minutes un softened. Add the chipotle chili powder, chili powder, garlic powder, and salt. Stir in the poblanos, cook another 5 minutes, then remove from the heat and stir in the beans.

2. To make the burritos. Place one tortilla at a time in the microwave for 20 seconds. Layer the avocado, pepper jack, peppers/beans, salsa, and cilantro. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining tortillas and ingredients.

3. To make the crema. Combine all ingredients in a bowl. Season with salt.

4. Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle over 1/2 cup cheese in 4-6 inch circle/square. Place the burrito on top of the cheese. Cook 3-5 minutes. When the cheese starts to crisp on the bottom, use a spatula to gently wrap the burrito up in the cheese. Continue to cook 3-4 minutes, until crisped all over.

5. Serve warm with lime crema and any amount of desired toppings, whatever you love!

Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.

Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.

To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.

Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.

Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

Preheat oven to 400 degrees F (200 degrees C).

Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.

Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.

Brush oil over both sides of tortillas and arrange on a baking sheet.

Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.

Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).

Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

Preheat the oven to 375 degrees F (190 degrees C).

Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.

Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.

Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.

Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.

Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.

Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.

Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.

Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

1. Preheat the oven to 425° F. Toss together 2 tablespoons olive oil, the bread, 1 tablespoon Italian seasoning, and a pinch of salt. Bake for 10-12 minutes, until toasted.

2. Meanwhile, place the Panko, parmesan, and 1 tablespoon Italian seasoning in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really make the crumbs stick. Place the chicken on a plate.

3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.

4. To make the salad. Combine the greens, tomatoes, mozzarella, avocados, and bacon in a salad bowl.

5. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

6. Toss the chicken in with the salad. Add a little of the dressing. Enjoy!

1. In a medium bowl, combine 2/3 cup tamari/soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes.

2. Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for serving. Let the chicken sit 10 minutes.

3. Place the Panko and 3 tablespoons sesame seeds in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.

4. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board.

5. Add the edamame to the skillet, cook until thawed, then add 2 tablespoons tamari/soy sauce. Cook another minute, then remove from the heat.

6. To make the Spicy Mayo, combine all ingredients in a small bowl.

7. To assemble, slice the chicken into thin strips. Add the rice to bowls, top with cucumber, avocado, chicken, pickled ginger, green onions, and nori. Spoon over the spicy mayo and the reserved tamari/soy sauce.

1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, the olive oil, turmeric, ginger, black pepper, paprika, and a pinch of chili flakes and salt. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender.

2. Remove the cauliflower from oven, add the shallots and cashews. Drizzle over the soy sauce and honey, toss to combine and evenly coat everything. Roast another 10 minutes, until charred.

3. Meanwhile, cook rice noodles according to packaged directions.

4. Heat a medium skillet over medium heat. Add the butter, garlic, and a pinch of red pepper flakes, if desired. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk, cooking 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.

5. To serve, divide the noodles among bowls and top with roasted cauliflower. Finish with a squeeze of lime juice and top with basil or cilantro. Enjoy!

1. Preheat the oven to 425° F.

2. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the cauliflower and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat.

3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and cauliflower. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

4. Meanwhile, make the Honey Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.

5. Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.

1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, 1/4 cup olive oil, paprika, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender. Add the 2 cloves garlic and the lemon zest. Roast another 10 minutes, until charred.

3. Meanwhile, make the pesto. In a blender or food processor, combine the basil, arugula/spinach, the jalapeño, 1-2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil. Season with salt. Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin.

4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain and add the pasta right back into the hot pot.

5. To the pasta, add the pesto and coconut milk, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water.

6. Divide the pasta among bowls, then serve each bowl with a side of cauliflower. Top with herbs and greens. Grab a fork and enjoy!