Greek Salad

A tasty and refreshing dish thats easy to make is this Greek salad. You can eat it for lunch or as a side dish for dinner. Its impossible to say no to a dish with crunchy cucumbers, juicy tomatoes, tangy feta cheese, and salty Kalamata olives.

Ingredients:

• 2 cups diced cucumbers
• 2 cups diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

In a large bowl, combine cucumbers, tomatoes, red onion, feta cheese, and Kalamata olives

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper

Pour the dressing over the salad and toss to combine

Chill in the refrigerator for 15 minutes before serving

Serve cold and enjoy

Lime-Rosemary Shrimp Skewers

These Lime-Rosemary Shrimp Skewers taste great with both citrus and herbs. These skewers are great for a quick and tasty barbecue, and they will be a hit at your next outdoor party.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 limes, juiced and zested
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 teaspoon paprika
• Salt and black pepper to taste
• Wooden skewers, soaked in water

Instructions:

To make the marinade, put lime juice, lime zest, olive oil, chopped rosemary, minced garlic, paprika, salt, and black pepper in a bowl

Make sure the shrimp are well covered with the marinade after they have been peeled and deveined

Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix

Set the grill or pan on the grill to medium-high heat

Spread out the shrimp that has been marinated on skewers made of soaked wood

Heat the grill and add the shrimp skewers

Cook for two to three minutes on each side, or until the shrimp turn pink and opaque

While the shrimp is on the grill, baste them with any extra marinade to make them taste even better

Take the skewers off the grill as soon as theyre done cooking and serve right away

If you want, you can add more lime wedges and rosemary sprigs as a garnish

Slow Cooker Loaded Hash Browns

This slow cooker loaded hash browns recipe is the perfect hearty breakfast or brunch option. Packed with shredded potatoes, cheese, ham, and veggies, its a crowd-pleaser that cooks while you sleep

Ingredients:

• 32 oz frozen shredded hash browns
• 1 cup shredded cheddar cheese
• 1 cup diced cooked ham
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 6 large eggs
• 1 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

In a large bowl, combine hash browns, cheddar cheese, ham, onion, bell pepper, green onions, and parsley

In another bowl, whisk together eggs, milk, garlic powder, salt, and black pepper

Pour the egg mixture over the hash brown mixture and stir to combine

Grease the slow cooker insert and pour the hash brown mixture into it

Cover and cook on low for 6-8 hours or until the edges are crispy and the center is set

Serve hot, garnished with additional green onions and parsley if desired

Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing

This Super Veggie Vegan Chopped Salad is a delightful mix of fresh and colorful vegetables, tossed with a creamy Cashew Ranch Dressing. Its a perfect choice for a healthy, satisfying meal thats bursting with flavor and nutrients. The combination of textures and flavors in this salad will leave your taste buds delighted

Ingredients:

• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup carrots, shredded
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted sunflower seeds
• 1/4 cup dried cranberries

Instructions:

Put the mixed greens, cherry tomatoes, cucumber, red and yellow bell peppers, carrots, red onion, and cilantro in a large bowl

Mix the Cashew Ranch Dressing ingredients see separate recipe in a different bowl using a whisk

Pour the Cashew Ranch Dressing over the salad and mix everything together

Toast some sunflower seeds and dry cranberries and sprinkle them on top

Serve right away and enjoy

Perfect Prime Rib

This recipe for prime rib will make meat that is juicy, flavorful, and has the perfect crust. Adding garlic, thyme, and rosemary to beef makes the flavor even better, making it a standout dish for any event.

Ingredients:

• 1 5-pound bone-in prime rib roast
• Salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary

Instructions:

Preheat the oven to 450F 230C

Season the prime rib generously with salt and pepper, rubbing it into the meat

In a small bowl, mix together the minced garlic, olive oil, dried thyme, and dried rosemary

Rub the garlic herb mixture evenly over the surface of the prime rib

Place the seasoned prime rib on a rack in a roasting pan, fat side up

Roast in the preheated oven for 15 minutes

Reduce the oven temperature to 325F 160C and continue roasting until the internal temperature reaches your desired level of doneness: about 20 minutes per pound for medium-rare

Remove the prime rib from the oven and let it rest for 15-20 minutes before slicing

Slice and serve the prime rib with your favorite sides

Moms Cucumber Onion Salad

This cucumber and onion salad tastes just like the ones my mom used to make. Its crisp, cool, and full of flavor. That is the best side dish ever for any meal, especially in the summer.

Ingredients:

• 3 large cucumbers, thinly sliced
• 1 large red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons chopped fresh dill optional

Instructions:

Salt and pepper should be mixed with apple cider vinegar, olive oil, honey, Dijon mustard, and salt in a small bowl

Slice the onions and cucumbers and put them in a large bowl

Add the dressing to the cucumber and onion mix and toss to coat everything

Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix

If you want, you can sprinkle chopped fresh dill on top before serving

Strawberry Thyme Goat Cheese Hand Pies

These hand pies combine the sweetness of strawberries with the savory tang of goat cheese, enhanced by aromatic thyme, all wrapped up in a flaky pie crust. Theyre perfect for a picnic, dessert, or a special treat any time of day

Ingredients:

• 1 1/2 cups diced strawberries
• 2 tablespoons chopped fresh thyme leaves
• 4 ounces goat cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 sheets store-bought pie crust
• 1 egg, beaten for egg wash
• Additional sugar for sprinkling

Instructions:

Preheat the oven to 375F 190C

Line a baking sheet with parchment paper

In a bowl, mix together diced strawberries, chopped thyme, goat cheese, granulated sugar, and cornstarch until well combined

Roll out the pie crusts on a lightly floured surface

Using a round cutter, cut out circles from the pie crusts

Place a spoonful of the strawberry-goat cheese mixture onto one half of each pie crust circle, leaving a small border around the edges

Fold the other half of the pie crust over the filling to create a half-moon shape

Press the edges together to seal, then crimp with a fork

Transfer the hand pies to the prepared baking sheet

Brush the tops with beaten egg and sprinkle with additional sugar

Using a sharp knife, make a few small slits on the tops of the pies to allow steam to escape

Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly

Remove from the oven and let cool slightly before serving

Enjoy