Ingredients:

• 2 cups milk


• 1/2 cup unsweetened cocoa powder


• 1/2 cup sugar


• 1/2 cup semisweet chocolate chips


• 1/2 teaspoon peppermint extract

Instructions:

In a saucepan, combine milk, cocoa powder, and sugar over medium heat

Whisk until cocoa and sugar are dissolved

Remove from heat and stir in chocolate chips until melted

Allow mixture to cool slightly, then stir in peppermint extract

Pour mixture into popsicle molds

Insert popsicle sticks and freeze until solid, about 4-6 hours

Once frozen, run molds under warm water to release popsicles

Ingredients:

• 2 cups buttermilk


• 1 cup heavy cream


• 3/4 cup granulated sugar


• 1 teaspoon vanilla extract


• 1/8 teaspoon salt


• 1 cup diced fresh strawberries

Instructions:

In a bowl, whisk together buttermilk, heavy cream, sugar, vanilla extract, and salt until sugar is dissolved

Cover the bowl and refrigerate for at least 1 hour or until chilled

Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions

During the last few minutes of churning, add diced strawberries

Transfer the churned ice cream to a container and freeze for at least 4 hours before serving

Ingredients:

• 1 box brownie mix


• Ice cream of your choice


• Ice cream cones

Instructions:

Follow the directions on the box to make the brownie mix

Fill up each ice cream cone about two thirds of the way to the top with brownie batter

Before putting the brownie-filled cones in the oven, heat it to 350F 175C

Bake them for 15 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Allow the brownie cones to cool all the way down

After it has cooled, put your favorite kind of ice cream into each cone

Serve right away and enjoy!

Ingredients:

• 2 cups fresh strawberries, hulled and chopped


• 2 cups fresh rhubarb, chopped


• 2 cups granulated sugar

Instructions:

Combine the chopped rhubarb and strawberries in a large saucepan

Stir thoroughly after adding the granulated sugar to the saucepan

Allow the fruit to macerate and release their juices by letting the mixture sit for 30 minutes

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

After it comes to a boil, lower the heat to a simmer and let the jam cook for 20 to 25 minutes, or until it thickens and reaches the right consistency

Stir from time to time

Pour the jam into sterilized jars and seal them tightly while the jam is still hot

Before putting the jars in the refrigerator, let them cool at room temperature

Savor the homemade strawberry-rhubarb jam with biscuits, toast, or as a garnish for sweets!

Ingredients:

• 2 cups cooked chickpeas


• 1 small onion, chopped


• 3 cloves garlic, minced


• 1/4 cup fresh parsley, chopped


• 1/4 cup fresh cilantro, chopped


• 2 tablespoons ground flaxseed


• 2 tablespoons olive oil


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1/2 teaspoon cayenne pepper


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• Juice of 1 lemon


• 1/4 cup chickpea flour or other flour of choice


• Cooking spray or additional olive oil, for frying

Instructions:

In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, flaxseed, olive oil, cumin, coriander, cayenne pepper, salt, black pepper, and lemon juice

Pulse until well combined but still slightly chunky

Transfer mixture to a bowl and stir in chickpea flour until a thick, moldable dough forms

If mixture is too wet, add more flour; if too dry, add a splash of water

Form mixture into small balls or patties and place on a baking sheet lined with parchment paper

Place the baking sheet in the refrigerator and chill for at least 30 minutes to help the falafel hold its shape

Preheat oven to 375F 190C

Spray the falafel lightly with cooking spray or brush with olive oil

Bake falafel in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy

Serve falafel hot with your favorite dipping sauce or in pita pockets with salad and tahini sauce

Ingredients:

• 12 chicken wings


• 2 tbsp olive oil


• 2 cloves garlic, minced


• 1 tsp paprika


• 1 tsp cayenne pepper


• 1 tsp salt


• 1/2 tsp black pepper

Instructions:

Get the oven ready by heating it up to 400F 200C

Put garlic mince, paprika, cayenne pepper, salt, and black pepper in a bowl

Coat the chicken wings all over with the mixture

Put chicken wings on a baking sheet that has parchment paper on it

Turn the wings over every 35 to 40 minutes for 35 to 40 minutes, or until they are golden brown and crispy

Enjoy while hot!

Ingredients:

• 4 boneless, skinless chicken breasts


• 1 cup diced potatoes


• 1 cup baby carrots


• 1 cup broccoli florets


• 1/2 cup diced onions


• 1/4 cup olive oil


• 2 cloves garlic, minced


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary


• Salt and pepper to taste


• 1/2 cup shredded mozzarella cheese

Instructions:

Warm the oven up to 190C 375F

Olive oil, garlic, thyme, rosemary, salt, and pepper should all be mixed together in a large bowl with potatoes, carrots, broccoli, onions, and spices

In a baking dish, spread the vegetable mix out in a single layer

After adding salt and pepper to the chicken breasts, put them on top of the vegetable mix

Put it in an oven that's already hot and bake for 25 to 30 minutes, or until the chicken is fully cooked

In the last five minutes of baking, sprinkle shredded mozzarella cheese over the chicken

Put the chicken back in the oven and heat it up until the cheese melts and bubbles

Enjoy while hot!

Ingredients:

• 1 ripe avocado, mashed


• 2 slices of whole grain bread, toasted


• 1 persimmon, thinly sliced


• 1/4 cup pomegranate arils


• 1/4 cup thinly sliced fennel


• 1 tablespoon lemon juice


• Salt and pepper to taste


• Fresh basil leaves for garnish

Instructions:

Spread mashed avocado evenly on toasted bread slices

Top with sliced persimmon, pomegranate arils, and sliced fennel

Drizzle lemon juice over the toppings

Season with salt and pepper to taste

Garnish with fresh basil leaves

Serve immediately and enjoy!