Ingredients:

• 2 lbs small red potatoes, scrubbed
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• Kosher salt
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• 2 tablespoons dry white wine
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• 2 tablespoons chicken stock
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• 3 tablespoons Champagne vinegar
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• 1/2 teaspoon Dijon mustard
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• 10 tablespoons good olive oil
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• 1/4 cup minced fresh dill
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• Freshly ground black pepper
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• 1/2 cup minced scallions white and green parts
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Instructions:

Place the potatoes and 2 tablespoons of salt in a large pot of water

Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife

Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel

Allow the potatoes to steam for 15 to 20 minutes

Meanwhile, in a small bowl, whisk together the wine, chicken stock, vinegar, mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper

While the potatoes are still warm, cut them in half or quarters, depending on their size

Place the cut potatoes in a large bowl and pour enough dressing over them to moisten

Add the dill, scallions, 1 teaspoon of salt, and 1/2 teaspoon of pepper

Toss well, cover, and refrigerate for a few hours to allow the flavors to blend

Serve cold or at room temperature

Ingredients:

• 1 cup arborio rice
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• 6 cups vegetable broth
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• 1 onion, finely chopped
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• 3 cloves garlic, minced
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• 1 tablespoon olive oil
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• 1/2 cup canned coconut milk
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• 1/4 cup nutritional yeast
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• 1/4 cup lemon juice
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• 1 teaspoon dried oregano
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• Salt and pepper to taste
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• Fresh parsley for garnish
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Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the garlic and onions, and cook until the onions become clear

Put the rice in the pot and stir it all the time for one minute

When the soup starts to boil, add the vegetable broth

Lower the heat and let it cook for 20 to 25 minutes, until the rice is done and the soup is creamy

Coconut milk, nutritional yeast, lemon juice, and dried oregano should all be mixed in

Add pepper and salt to taste

Before serving, sprinkle with fresh parsley

Ingredients:

• 1 cup frozen strawberries
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• 1 ripe banana, frozen
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• 1 cup non-dairy milk such as almond, soy, or oat milk
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• 2-3 vegan vanilla cupcakes, crumbled
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• 1 tablespoon maple syrup or agave nectar
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• 1/2 teaspoon vanilla extract
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• Vegan whipped cream optional
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• Fresh strawberries for garnish optional
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Instructions:

In a blender, combine the frozen strawberries, frozen banana, non-dairy milk, crumbled cupcakes, maple syrup/agave nectar, and vanilla extract

Blend until smooth and creamy, adding more milk if necessary to reach your desired consistency

Pour the milkshake into glasses and top with vegan whipped cream if desired

Garnish with fresh strawberries

Serve immediately and enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts
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• 1 cup apple cider
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• 1/2 cup barbecue sauce
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• 1/4 cup apple cider vinegar
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• 1 teaspoon garlic powder
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Instructions:

Place chicken breasts in the slow cooker

In a small bowl, mix together apple cider, barbecue sauce, apple cider vinegar, and garlic powder

Pour the mixture over the chicken

Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork

Once cooked, shred the chicken using two forks and mix it with the sauce in the slow cooker

Serve hot on buns or over rice, garnished with your favorite toppings

Ingredients:

• 2 chicken breasts, thinly sliced
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• 2 cups broccoli florets
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• 1 red bell pepper, sliced
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• 1 yellow bell pepper, sliced
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• 1 cup snow peas, trimmed
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• 3 cloves garlic, minced
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• 2 tablespoons soy sauce
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• 1 tablespoon sesame oil
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• 1 tablespoon vegetable oil
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• 1 teaspoon ginger, grated
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• 1/2 teaspoon red pepper flakes
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• Salt and pepper to taste
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Instructions:

In a large skillet or wok, heat vegetable oil over high heat

Add sliced chicken and stir-fry until it turns golden brown

Remove from the skillet and set aside

In the same skillet, add sesame oil, garlic, and ginger

Stir-fry for 30 seconds

Add broccoli, red bell pepper, and yellow bell pepper

Stir-fry for 3-4 minutes until vegetables start to soften

Add snow peas and continue stir-frying for another 2 minutes

Return the cooked chicken to the skillet and add soy sauce and red pepper flakes

Stir-fry for an additional 2-3 minutes until everything is well combined and heated through

Season with salt and pepper to taste

Serve hot and enjoy!

Ingredients:

• 4 large lettuce leaves such as iceberg or butter lettuce
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• 8 slices bacon, cooked until crispy
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• 2 ripe tomatoes, thinly sliced
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• 1/4 cup mayonnaise
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• 1 teaspoon Dijon mustard
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• Salt and pepper to taste
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Instructions:

Place the lettuce leaves on a clean surface

Cover every lettuce leaf with a thin layer of Dijon mustard and mayonnaise

On each lettuce leaf, put two pieces of cooked bacon

Add thinly sliced tomatoes on top

Add pepper and salt to taste

Put the fillings inside the lettuce leaves and roll them up

Cut each lettuce wrap in half across the middle

Serve right away and enjoy!

Ingredients:

• 1 kg plums, pitted and chopped
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• 1 cup granulated sugar
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• 1/4 cup fresh mint leaves, chopped
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• 1 lemon, zest and juice
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Instructions:

Chop the plums and add the granulated sugar to a large saucepan

To let the plums release their juices, let the mixture sit for approximately half an hour

Pour the lemon juice and zest into the saucepan along with the chopped mint leaves

With periodic stirring, place the saucepan over medium heat and bring the mixture to a boil

The jam should be simmered for 30 to 40 minutes, or until it thickens to the right consistency

Make sure to stir from time to time to avoid burning

After taking the saucepan off of the burner, allow the jam to cool slightly

Fill the sterilized jars with the plum and mint jam, cover, and let cool fully before putting in the fridge

Savor your homemade plum and mint jam as a delectable condiment or on toast or scones!

Ingredients:

• 8 oz cream cheese, softened
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• 1 cup shredded cheddar cheese
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• 1/2 cup sour cream
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• 1/4 cup chopped chives
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• 6 slices bacon, cooked and crumbled
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• 1/4 tsp garlic powder
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• Salt and pepper to taste
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Instructions:

Softened cream cheese, shredded cheddar cheese, sour cream, chopped chives, crumbled bacon, garlic powder, salt, and pepper should all be mixed together in a bowl

Mix until everything is smooth and well mixed

Move the mixture to a small baking dish if you want to serve it hot

Set the oven to 350F 175C and heat it up

The top should be bubbly and golden after 20 to 25 minutes in the oven

Put the mixture in the fridge for at least an hour before serving if you want to serve it cold

You can eat it with crackers, chips, or sliced vegetables