Strawberry Rhubarb Muffins

Strawberry rhubarb muffins are a delightful blend of sweet and tangy flavors that are sure to please your taste buds. Made with fresh strawberries and tart rhubarb, these moist muffins are perfect for breakfast, a snack, or dessert. Each bite offers a burst of juicy fruitiness mixed with the comforting warmth of a freshly baked muffin. Whether enjoyed on their own or paired with a cup of coffee or tea, strawberry rhubarb muffins are a delicious treat any time of day.

Ingredients

• 1 cup bread flour

• ⅓ cup amaranth flour

• ⅔ cup brown rice flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground allspice

• ½ cup chopped rhubarb

• ½ cup water

• ¼ cup honey

• 3 tablespoons vegetable oil

• 1 egg

• ½ cup chopped strawberries

Directions

1. Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.

2. Whisk together rhubarb juice, honey, oil, and egg.

3. In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.

4. Bake at 375 degrees F for 22 to 25 minutes.

Green Egg Salad

Dr. Seuss inspired? Nope! This egg salad gets its fresh, springy color from avocado. Perfect for a light lunch or as a side dish at dinner, this green egg salad is a delicious way to enjoy the taste of spring.

Ingredients

• 7 hard-boiled eggs, peeled

• 2 avocados - peeled, pitted, and mashed

• 1 ½ cups chopped spinach

• 2 stalks celery, chopped (Optional)

• ½ cup plain yogurt

• 1 pinch red pepper flakes, or to taste

• garlic powder, or to taste

• ground black pepper to taste

Directions

1. Mash eggs and avocado together in a bowl.

2. Stir spinach, celery, and yogurt into the egg mixture; season with red pepper flakes, garlic powder, and black pepper.

Primavera Casserole

This Primavera Casserole with spring vegetables is a delightful blend of freshness and flavor that captures the essence of the season. Packed with a colorful medley of vibrant spring vegetables like crisp asparagus, tender peas, and yellow squash, this casserole is a celebration of nature's bounty.

Ingredients

• 8 ounces shaped pasta such as gemelli, fusilli, or rotelle

• 3 tablespoons olive oil

• 1 large red bell pepper, cut into 1/2-inch dice

• 1 large yellow squash, quartered lengthwise, cut into 1/4-inch pieces

• 2 cloves garlic, thinly sliced

• 4 ounces sugar snap peas, strings removed, halved

• 6 asparagus spears, ends trimmed, cut into 1-inch pieces

• 2 tablespoons flour

• 1 teaspoon salt

• 2 cups milk

• 1 cup grape tomatoes, halved

• 1 cup grated Parmesan cheese, divided

• ⅓ cup chopped fresh basil

• ¼ cup panko bread crumbs

Directions

1. Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.

2. Cook pasta according to package directions. Drain and transfer to a large bowl.

3. Meanwhile, heat oil in a large skillet over medium heat. Cook bell pepper, squash, and garlic, stirring occasionally, until pepper is crisp-tender, 7 to 10 minutes. Add snap peas and asparagus and cook, stirring, until asparagus is crisp-tender, 2 minutes more.

4. Put flour and salt in a bowl and whisk in milk until smooth. Add flour mixture to skillet and bring to a simmer over medium heat, stirring frequently, until sauce is lightly thickened, 3 to 5 minutes.

5. Pour mixture over pasta and stir in tomatoes, 3/4 cup parmesan, and basil. Transfer to prepared baking dish and sprinkle with panko and remaining 1/4 cup parmesan. Bake until top is lightly golden and sauce is bubbling, about 15 minutes.

Black Bean and Corn Salad

This refreshing salad is a perfect combination of hearty black beans, sweet corn, crisp bell peppers, zesty green onions, and a flavorful blend of herbs and spices. This salad is ideal for those looking for a nutritious and satisfying option, as it is rich in fiber, protein, and essential nutrients. Enjoy this versatile salad as a side dish, a topping for tacos, or as a tasty and healthy snack.

Ingredients

• ½ cup olive oil

• ⅓ cup fresh lime juice

• 1 clove garlic, minced

• 1 teaspoon salt

• ⅛ teaspoon ground cayenne pepper

• 2 (15 ounce) cans black beans, rinsed and drained

• 1 ½ cups frozen corn kernels

• 1 avocado - peeled, pitted and diced

• 1 red bell pepper, chopped

• 2 tomatoes, chopped

• 6 green onions, thinly sliced

• ½ cup chopped fresh cilantro

Directions

1. Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.

2. Combine in a salad bowl beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.

3. Shake dressing again, pour over salad, and toss to coat.

Crockpot Italian Chicken

Perfect for busy weeknights or lazy weekends, this Crockpot Italian Chicken is a flavorful and easy dish to prepare. The result is tender, juicy chicken with savory Italian flavors that the whole family will love. Whether you serve it over pasta, rice, or with a side of vegetables, this Crockpot Italian Chicken is sure to become a go-to favorite in your meal rotation.

Ingredients

• 1 (16 ounce) bottle Italian dressing (such as Olive Garden℠ Signature Italian Dressing)

• 1/4 cup grated Parmesan cheese

• 4 boneless skinless chicken breasts

Directions

1. Stir Italian dressing and Parmesan cheese together in a bowl.

2. Place chicken in a slow cooker, and pour dressing mixture over chicken.

3. Cover and cook on Low until chicken is tender, no longer pink in the center, and the juices run clear, about 8 hours.

Moussaka

Image via pxHere - CC0 Public Domain

Transport your taste buds to the Mediterranean with this savory moussaka, a traditional Greek dish made with layers of eggplant, spiced ground beef or lamb, and creamy béchamel sauce. Whether you're a fan of Mediterranean cuisine or looking to explore new flavors, this moussaka recipe is a must-try. It's the perfect hearty and satisfying meal that's sure to become a new favorite.

Ingredients

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices

• salt to taste

• ¼ cup olive oil

• 1 tablespoon butter

• 1 pound lean ground beef

• 2 onions, chopped

• 1 clove garlic, minced

• ground black pepper to taste

• 2 tablespoons dried parsley

• ½ teaspoon fines herbs

• ¼ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg, divided

• 1 (8 ounce) can tomato sauce

• ½ cup red wine

• 1 egg, beaten

• 4 cups milk

• ½ cup butter

• 6 tablespoons all-purpose flour

• ground white pepper, to taste

• 1 ½ cups freshly grated Parmesan cheese

Directions

1. Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

2. Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.

3. Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.

4. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.

5. Scald milk in a saucepan over medium heat.

6. At the same time, melt 1/2 cup butter in a large skillet over medium heat.

7. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.

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

9. Arrange a single layer of eggplant in the prepared baking dish.

10. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.

11. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.

12. Bake in the preheated oven until bubbly and browned, about 1 hour.

13. Serve hot and enjoy!