Ingredients:

• 400g grote garnalen, gepeld en schoongemaakt
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• 3 teentjes knoflook, fijngehakt
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• 2 eetlepels olijfolie
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• 1 theelepel paprikapoeder
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• Zout en peper naar smaak
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• Verse peterselie voor garnering
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Instructions:

In a bowl, mix the herbs, nicely browned knoflook, olive oil, paprika paste, vinegar, and pepper

Make sure that the gardens are well covered with grass and a rug

Put the air fryer on 180 degrees Celsius to heat it up

Put the marinated chicken in the Airfryer on one low setting

Bake the spirals in an air fryer that has already been heated for 8 to 10 minutes, until they are golden brown

Cut the mand in half along the cooking time for uniform baking

Take the cabbage rolls out of the air fryer and cook them with Peter's sage

Serve the knoflook garnalen right away as a delicious snack or main dish

Have fun with it!

Ingredients:

• 250g penne pasta
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• 200g Swiss chard, chopped
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• 3 tablespoons butter
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• 3 tablespoons all-purpose flour
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• 2 cups milk
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• Zest of 1 lemon
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• Juice of 1/2 lemon
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• Salt and pepper to taste
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• Grated Parmesan cheese for serving
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Instructions:

Follow the directions on the package to cook the penne

For the last two minutes of cooking, add the chard to the boiling water

Melt the butter over medium heat in a different saucepan

Add the flour and stir it in until it's smooth

Cook for one to two minutes

Pour in the milk slowly while whisking all the time until the mixture gets thick

Add the lemon juice and zest and mix them in

Add salt and pepper to taste

Toss cooked pasta and chard with lemon bechamel sauce until everything is well covered

Grate Parmesan cheese on top and serve hot

Ingredients:

• 6 cups peeled and diced ripe peaches
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• 4 cups finely chopped Vidalia onions
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• 2 cups white sugar
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• 2 cups apple cider vinegar
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• 1/2 cup yellow mustard seeds
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• 1/2 cup brown sugar
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• 1/4 cup grated fresh ginger
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• 2 cloves garlic, minced
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• 1 teaspoon salt
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• 1/2 teaspoon red pepper flakes
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Instructions:

In a large pot, combine the diced peaches and finely chopped Vidalia onions

Combine the brown sugar, red pepper flakes, grated fresh ginger, minced garlic, apple cider vinegar, white sugar, and yellow mustard seeds in a different bowl

Over the peaches and onions in the pot, pour the mixture of sugar and vinegar

To allow the flavors to meld, stir everything together and let it sit for about half an hour

Stirring constantly, place the pot over medium-high heat and bring the mixture to a boil

Once the relish thickens and reaches the right consistency, reduce the heat to low and simmer it for 45 to 60 minutes

To keep from sticking, stir from time to time

When the relish is done, take it off the heat and allow it to cool a little

Fill sterilized jars with Vidalia Onion and Peach Relish, leaving a 1/4-inch headspace at the top

To make sure the jars are properly sealed, seal them tightly and process them in a boiling water bath for ten to fifteen minutes

After taking the jars out of the water bath, allow them to reach room temperature

To allow the flavors to develop, label and keep the sealed jars in a cool, dark place for at least two weeks before using

Use your homemade Vidalia Onion and Peach Relish as a cheese and cracker topping or as a condiment for sandwiches or grilled meats

Ingredients:

• 1 lb pork tenderloin, thinly sliced
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• 2 bok choy, chopped
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• 1 cup snap peas, trimmed
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• 3 tablespoons hoisin sauce
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• 2 tablespoons soy sauce
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• 1 tablespoon rice vinegar
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• 1 tablespoon honey
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• 2 cloves garlic, minced
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• 1 tablespoon ginger, grated
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• 2 tablespoons vegetable oil
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• 1 tablespoon sesame seeds for garnish
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• Cooked rice optional, for serving
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Instructions:

Soy sauce, honey, minced garlic, and grated ginger should all be mixed together in a small bowl with a whisk to make the glaze

Warm up the vegetable oil in a big pan or wok over medium-high heat

Stir-fry the pork slices for three to four minutes, or until they are browned and fully cooked

Add the chopped bok choy and snap peas to the pan and stir-fry for another two to three minutes, until the vegetables are soft but still crisp

Cover the vegetables and pork with the hoisin glaze

Mix everything together, then cook for one to two more minutes, until everything is glazed and hot all the way through

If you want, you can put the Hoisin-Glazed Pork, Bok Choy, and Snap Peas on top of cooked rice

Add sesame seeds on top and enjoy! Stir-fry with hoisin pork and Asian flavors

Ingredients:

• 2 cups gluten-free all-purpose flour
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• 1/3 cup coconut sugar
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• 1 tablespoon baking powder
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon ground nutmeg
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• 1/4 teaspoon ground ginger
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• 1/4 teaspoon ground cloves
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• 1/2 cup cold vegan butter, cubed
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• 1/2 cup pumpkin puree
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• 1/4 cup non-dairy milk
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• 1/2 cup dried cranberries
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• 1 cup powdered sugar
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• 2 tablespoons pure maple syrup
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• 1 tablespoon non-dairy milk
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Instructions:

Preheat oven to 400F 200C and line a baking sheet with parchment paper

In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves

Using a pastry cutter or your fingers, cut the cold vegan butter into the flour mixture until it resembles coarse crumbs

Add the pumpkin puree and 1/4 cup non-dairy milk to the flour mixture, stirring until just combined

Fold in the dried cranberries

Transfer the dough onto a lightly floured surface and pat into a circle about 1-inch thick

Cut the dough into 8 equal wedges and place them on the prepared baking sheet

Bake for 18-20 minutes or until golden brown and cooked through

While the scones are cooling, prepare the maple frosting by whisking together the powdered sugar, maple syrup, and 1 tablespoon non-dairy milk until smooth

Once the scones are completely cooled, drizzle or spread the maple frosting over the tops

Serve and enjoy!

Ingredients:

• 2/3 cup almond meal
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• 1 1/2 cups powdered sugar
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• 3 large egg whites, room temperature
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• 1/4 cup granulated sugar
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• 1 tablespoon instant coffee powder
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• 1/4 teaspoon cream of tartar
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• Pinch of salt
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• 1/2 teaspoon vanilla extract
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• Coffee ganache filling optional
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Instructions:

Line two baking sheets with parchment paper or silicone baking mats

In a food processor, pulse together the almond meal and powdered sugar until well combined

Sift the mixture into a large bowl and set aside

In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy

Add the cream of tartar and continue to beat until soft peaks form

Gradually add the granulated sugar and beat until stiff, glossy peaks form

Gently fold in the instant coffee powder, salt, and vanilla extract into the egg white mixture until fully incorporated

Add the sifted almond meal and powdered sugar mixture to the egg whites

Gently fold and mix until the batter is smooth and forms a ribbon-like consistency when lifted with a spatula

Be careful not to overmix

Transfer the batter into a piping bag fitted with a round tip

Pipe small, even rounds of batter onto the prepared baking sheets, spacing them about 1 inch apart

Tap the baking sheets on the counter to release any air bubbles

Let the piped macarons sit at room temperature for about 20-30 minutes, or until they develop a dry surface and are no longer sticky to the touch

While the macarons are resting, preheat your oven to 325F 160C

Bake the macarons in the preheated oven for 12-15 minutes, or until they have risen and the tops are set

The macarons should not brown

Remove the macarons from the oven and let them cool completely on the baking sheets

Once cooled, carefully remove the macarons from the parchment paper or baking mats

If desired, sandwich pairs of macarons together with coffee ganache filling

Store the coffee macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld

Enjoy your homemade coffee macarons!

Ingredients:

• 2 oz gin
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• 4-5 fresh strawberries
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• 1/2 oz simple syrup
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• 1/2 oz lemon juice
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• Club soda
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Instructions:

In a shaker, muddle the strawberries with simple syrup and lemon juice

Add gin and fill the shaker with ice

Shake well until chilled

Strain into a glass filled with ice

Top with club soda

Garnish with a strawberry slice

Serve and enjoy!

Ingredients:

• 2 cups strong brewed coffee, cooled
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• 1/2 cup bourbon
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• 3 cups vanilla ice cream
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• 1/4 cup chocolate syrup
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• 1/4 cup whipped cream
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• Chocolate shavings for garnish optional
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Instructions:

Put the cold coffee and bourbon in a blender and blend them together

Put the chocolate syrup and vanilla ice cream in the blender

Mix until it's creamy and smooth

Fill up the glasses with the milkshake

If you want, you can add chocolate shavings on top of the whipped cream

Serve right away and enjoy!

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into chunks
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• 1 can 15 oz black beans, drained and rinsed
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• 1 can 15 oz diced tomatoes
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• 1 can 15 oz corn kernels, drained
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• 1 onion, diced
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• 2 cloves garlic, minced
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• 1 jalapeno pepper, diced optional
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• 1 teaspoon chili powder
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• 1 teaspoon cumin
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• 1/2 teaspoon paprika
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• 4 cups chicken broth
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• Salt and pepper to taste
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• Toppings: avocado slices, shredded cheese, chopped cilantro, lime wedges
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Instructions:

In a slow cooker, combine chicken, black beans, diced tomatoes, corn, onion, garlic, jalapeno if using, chili powder, cumin, paprika, and chicken broth

Season with salt and pepper to taste

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and flavors are well blended

Serve hot, garnished with avocado slices, shredded cheese, chopped cilantro, and lime wedges