Freeze some Festival Popsicles

These festival popsicles are perfect for cooling off during hot concerts. Made with fresh fruit and coconut water, theyre a healthier alternative to store-bought popsicles.

Ingredients:

• 2 cups fresh strawberries, hulled
• 1/4 cup honey or maple syrup
• 1/4 cup water
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon vanilla extract
• 1/2 cup coconut water
• 1/2 cup chopped pineapple
• 1/4 cup chopped kiwi
• 1/4 cup blueberries

Instructions:

Strawberries, honey or maple syrup, water, lemon juice, and vanilla extract should all be put in a blender

Mix until its smooth

Fill up each popsicle mold about halfway with the strawberry mixture

After putting the sticks into the molds, freeze them for about two hours, or until they get a little firm

Put coconut water, pineapple, kiwi, and blueberries in a small bowl and mix them together

Once the popsicle molds are cool, add the coconut water mixture on top of the strawberry mixture in each one

Put popsicle sticks into the molds and freeze for another 4 to 6 hours, or until the treats are completely frozen

To serve, make the popsicles loose by running warm water around the outside of the molds for a few seconds

Then, carefully take them out of the molds

Have fun with your cool festival popsicles

Smoked Corned Beef and Cabbage

A delicious take on the traditional corned beef and cabbage, expertly smoked over wood pellets in a smoker or barbeque grill.

Ingredients:

• 1 corned beef brisket
• 1 head of cabbage, quartered
• Wood pellets for smoking

Instructions:

Soak wood pellets in water for 30 minutes

Preheat the smoker or BBQ grill to 225F 107C

Place the soaked wood pellets in the smoker box

Place the corned beef brisket on the smoker grates

Smoke the brisket for 3 hours, maintaining a consistent temperature

Add the quartered cabbage to the smoker for the last hour of cooking

Ensure the internal temperature of the brisket reaches 195F 90C

Remove the smoked corned beef and cabbage from the smoker

Let the brisket rest for 15 minutes before slicing

Serve sliced brisket with smoked cabbage quarters

Enjoy your delicious smoked corned beef and cabbage

Air Fryer Taquitos

These Air Fryer Taquitos are a quick and easy snack or appetizer thats perfect for any occasion. Theyre filled with a flavorful mixture of chicken, cheese, and spices, then air-fried to crispy perfection. Serve them with your favorite dipping sauces for a tasty treat

Ingredients:

• 8 small flour tortillas
• 1 cup cooked and shredded chicken
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese
• 1/4 cup diced green onions
• 1/4 cup diced tomatoes
• 1/4 cup diced green chilies
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Instructions:

Shred the chicken and put it in a bowl

Add the cream cheese, cheddar cheese, diced green onions, diced tomatoes, diced green chilies, chili powder, cumin, garlic powder, salt, and black pepper

Mix the ingredients together well until they are all mixed in

Place a flour tortilla on the table and add some of the chicken and cheese mixture to one end of it

To make a taquito, roll it up tightly and fold the sides in as you go

Do this again with the rest of the tortillas and filling

Get your air fryer ready by heating it up to 375F 190C

Spray the taquitos with cooking spray just a little to help them get crispy in the air fryer

Put the taquitos in the air fryer basket so that they dont touch each other

In a single layer

Based on the size of your air fryer, you might have to do this in groups

In an air fryer, cook the taquitos for 8 to 10 minutes, or until they are crispy and golden brown

Feel free to use salsa, guacamole, sour cream, or any other toppings you like to go with the hot air fryer taquitos

Enjoy your tasty air fryer taquitos that you made yourself

Butternut Squash Spinach Lasagna Rolls

These Butternut Squash Spinach Lasagna Rolls are a healthier twist on traditional lasagna, featuring a creamy butternut squash and spinach filling rolled up in tender lasagna noodles.

Ingredients:

• 8 lasagna noodles
• 2 cups cooked and mashed butternut squash
• 2 cups fresh spinach, chopped
• 1 cup part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce
• 1/2 cup shredded part-skim mozzarella cheese

Instructions:

Preheat the oven to 375F 190C

Cook the lasagna noodles according to package instructions until al dente

Drain and set aside

In a bowl, combine the mashed butternut squash, chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, and black pepper

Spread about 1/4 cup of the butternut squash mixture onto each lasagna noodle, leaving a small border around the edges

Roll up each noodle tightly and place seam side down in a baking dish

Top the rolled noodles with marinara sauce and sprinkle with shredded mozzarella cheese

Cover the baking dish with foil and bake for 20 minutes

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly

Serve hot and enjoy

FLUFFY Vegan Butter Biscuits

These FLUFFY vegan butter biscuits are incredibly easy to make and perfect for breakfast, brunch, or as a side dish. Theyre light, buttery, and irresistibly delicious

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan butter, chilled and cubed
• 3/4 cup unsweetened almond milk or any plant-based milk

Instructions:

Preheat oven to 425F 220C

In a large bowl, whisk together the flour, baking powder, baking soda, and salt

Add the chilled vegan butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs

Slowly pour in the almond milk, stirring until the dough just comes together

Be careful not to overmix

Turn the dough out onto a lightly floured surface and gently knead it a few times until its smooth

Roll out the dough to about 1-inch thickness and use a biscuit cutter to cut out biscuits

Place them on a baking sheet lined with parchment paper

Bake for 12-15 minutes or until the biscuits are golden brown and cooked through

Serve warm and enjoy

Summer Peach Panzanella Salad

The sweet, juicy peaches, crisp bread, and mix of fresh herbs in this Summer Peach Panzanella Salad go so well together. Its a colorful and cool salad thats great for hot summer days.

Ingredients:

• 4 cups of cubed day-old bread
• 4 ripe peaches, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup fresh mint leaves, torn
• 1/2 cup fresh mozzarella balls
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

Start by heating the oven to 350F 175C

Toast the bread in the oven for about 10 minutes, or until its golden brown and crispy

Spread the cubes out on a baking sheet

Leave to cool

Slice the peaches, cut the cherry tomatoes in half, thinly slice the red onion, tear up the basil and mint leaves, and add the fresh mozzarella balls to a large bowl

Mix the toasted bread cubes in with the other things in the bowl

To make the dressing, mix the extra-virgin olive oil and balsamic vinegar in a small bowl with a whisk

Add pepper and salt to taste

Pour the dressing over the salad, and then gently toss everything together so that everything is covered

Allow the salad to sit for ten minutes so that the flavors can mix

As a cool and tasty summer dish, serve the Summer Peach Panzanella Salad

Cashew Boursin Cheese

This cashew-based Boursin cheese is a vegan and Paleo-friendly alternative to the real thing. Its creamy, tasty, and great for spreading on crackers or vegetables.

Ingredients:

• 2 cups raw cashews, soaked overnight
• 3 tablespoons nutritional yeast
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon sea salt

Instructions:

The cashews should be drained and rinsed

Put cashews, nutritional yeast, garlic that has been minced, lemon juice, and sea salt in a food processor

To make it smooth and creamy, scrape down the sides of the bowl as needed

Put the mixture in a bowl and put it in the fridge for at least two hours to let the flavors mix

Use cold as a dip or spread