Ingredients:

• 1 lb salmon fillet, skinless and boneless, chopped into small pieces
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• 1/4 cup breadcrumbs
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• 1/4 cup red onion, finely chopped
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• 2 cloves garlic, minced
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• 1/4 cup fresh dill, chopped
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• 1 egg, beaten
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• 2 tablespoons Dijon mustard
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• 1 tablespoon mayonnaise
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• 1 teaspoon lemon juice
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• Salt and pepper to taste
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• 4 burger buns
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• Lettuce leaves and tomato slices for garnish
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Instructions:

Cut up the salmon and put it in a large bowl

Add the breadcrumbs, red onion, minced garlic, and fresh dill

Put the beaten egg, Dijon mustard, mayonnaise, lemon juice, salt, and pepper in a different small bowl

Mix them together with a whisk

Mix the mustard and eggs together, then add them to the salmon mixture and mix them well

Make 4 equal portions of the salmon mixture and shape each one into a patty

Grease the grill or grill pan with cooking spray or oil and heat it over medium-high heat

Add the salmon patties to the grill

Cook for four to five minutes on each side, or until they are done and have grill marks

You can toast the burger buns on the grill until they are just barely golden while the salmon patties are cooking

Spread some of the Dill-Mustard Sauce see below on the bottom half of each toasted bun before putting the burgers together

Place a salmon patty on top of the sauce

Add tomato slices and lettuce leaves

Finally, cover with the top half of the bun

Put the Salmon Burgers with Dill-Mustard Sauce on the table right away and enjoy!

Ingredients:

• 6 large apples, peeled, cored, and sliced
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• 1/4 cup maple syrup
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• 1 tablespoon lemon juice
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• 1 teaspoon ground cardamom
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• 1 cup old-fashioned oats
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• 1/2 cup almond flour
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• 1/4 cup coconut sugar
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• 1/4 teaspoon salt
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• 1/4 cup coconut oil, melted
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• 1/4 cup chopped almonds
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Instructions:

Spread the apple slices out in a large bowl

Add the maple syrup, lemon juice, and ground cardamom

Put the oats, almond flour, coconut sugar, and salt in a different bowl and mix them together

Add the melted coconut oil and mix it in well

First put half of the apple mixture into the slow cooker

Then add half of the oat mixture on top of that

Add more layers

Keep the lid on and cook on low for four to five hours, or until the apples are soft

Just before it's done cooking, add chopped almonds to the oat crumble

If you want, you can serve it warm with a scoop of vanilla ice cream

Ingredients:

• 1 lb beef stew meat, cubed
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• 1 cup barley
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• 4 carrots, sliced
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• 2 celery stalks, chopped
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• 1 onion, diced
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• 4 cups beef broth
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• 2 cups water
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• 1 can diced tomatoes
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• 2 cloves garlic, minced
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• 1 tsp dried thyme
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• 1 tsp dried rosemary
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• Salt and pepper to taste
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Instructions:

In a slow cooker, combine beef stew meat, barley, carrots, celery, onion, beef broth, water, diced tomatoes, garlic, thyme, and rosemary

Season with salt and pepper

Cover and cook on low for 8-10 hours or high for 4-5 hours, until beef is tender and barley is cooked through

Serve hot and enjoy!

Ingredients:

• 1 cup rice
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• 1/2 cup split Bengal gram chana dal
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• 1/4 cup split black gram urad dal
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• 1/4 cup yellow split peas toor dal
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• 2-3 medium-sized potatoes, peeled and grated
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• 1-2 green chilies, chopped
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• 1-inch piece of ginger, grated
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• A handful of fresh cilantro leaves, chopped
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• 1/2 teaspoon asafoetida hing
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• 1/2 teaspoon cumin seeds
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• Salt to taste
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• Water as needed
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• Oil for cooking
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Instructions:

For three to four hours, wash the rice, split Bengal gram, split black gram, and yellow split peas and let them soak in water

Then, drain the water and use it to grind the ingredients into a thick batter

If you need to, you can add more water

More batter than dosa batter should be used

Add chopped green chilies, grated ginger, chopped cilantro leaves, asafoetida, cumin seeds, and salt to the batter that you have already put in a bowl

Combine everything well

Warm up a griddle or nonstick pan and add a little oil to it

Place a small amount of the batter on the hot griddle and spread it out into a thin circle, like a dosa

Add a few drops of oil to the adai and cook it over medium-low heat until both sides are golden brown and crispy

Do the same thing with the rest of the batter to make more adai

Hot Potato Adai should be served with either coconut chutney or tomato chutney

Ingredients:

• 4 medium potatoes, diced
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• 4 scallions, thinly sliced
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• 1/4 cup fresh parsley, chopped
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• 1/4 cup fresh basil, chopped
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• 2 tablespoons apple cider vinegar
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• 2 tablespoons Dijon mustard
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• 1 clove garlic, minced
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• 1/4 cup extra virgin olive oil
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Instructions:

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

Add salt and pepper to diced potatoes and toss them with olive oil

Spread out on a baking sheet that has been lined with parchment paper

Put the potatoes in an oven that has already been heated for 25 to 30 minutes, or until they are soft and golden brown

To make the vinaigrette, mix apple cider vinegar, Dijon mustard, garlic, and extra virgin olive oil in a small bowl with a whisk

Put scallions that have been sliced, parsley that has been chopped, and basil that has been chopped into a large bowl

Add the herb vinaigrette to the potato mixture and gently toss to cover everything

Serve hot as a tasty main dish or side dish

Have fun!

Ingredients:

• 1 1/2 cups graham cracker crumbs
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• 1/4 cup granulated sugar
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• 1/2 cup unsalted butter, melted
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• 2 cups plain Greek yogurt
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• 1 cup fresh blueberries
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• 1 cup fresh strawberries, sliced
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• 1 cup whipped cream
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• 1/4 cup honey
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• 1 teaspoon vanilla extract
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Instructions:

Put graham cracker crumbs, sugar, and melted butter in a bowl and mix them together

This is what you press into the bottom of a pie dish to make the crust

Mix Greek yogurt, honey, and vanilla extract in a different bowl until everything is well mixed

Cover the graham cracker crust with the yogurt mixture and spread it out evenly

Make a star-shaped pattern with the fresh blueberries and sliced strawberries on top of the yogurt mixture

Put whipped cream on top of the berries to cover the pie

Freeze the pie for at least four hours, or until it's hard

Take the pie out of the freezer and let it sit at room temperature for a few minutes so it can soften a bit

Cut it up and enjoy!

Ingredients:

• 6 cups vegetable broth
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• 200g Chinese noodles
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• 200g fresh shiitake mushrooms, sliced
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• 2 tablespoons soy sauce
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• 1 tablespoon sesame oil
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• 2 cloves garlic, minced
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• 1-inch piece ginger, grated
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• 2 green onions, thinly sliced
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• 1 tablespoon rice vinegar
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• Salt and pepper to taste
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• 1 tablespoon chili oil optional
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Instructions:

Bring vegetable broth to a boil in a big pot

Add the Chinese noodles and cook them the way the package says to

Set aside a different pan and heat the sesame oil over medium-low heat

Put in the ginger and garlic, and cook until the smell is nice

After you add the mushrooms, cook them until they get soft

Mix soy sauce and rice vinegar together and add it to mushrooms

After the noodles are done cooking, drain them and put them in bowls to serve

Pour hot broth over the noodles

If you want, you can add sauted mushrooms, green onions, and chili oil on top

Add pepper and salt to taste

Enjoy while hot!

Ingredients:

• 2 oz vodka
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• 1 oz elderflower liqueur
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• 1 oz fresh lime juice
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• 1/2 oz simple syrup
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• 4-6 mint leaves
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• Club soda
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Instructions:

In a shaker, crush mint leaves

Elderflower liqueur, lime juice, and simple syrup should be added

Use ice to shake it well

Pour through a strainer into an ice-filled glass

Add club soda on top

Add a sprig of mint as a garnish

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
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• 1/3 cup shelled hemp seeds
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• 3 tablespoons tahini
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• 2 cloves garlic, minced
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• 2 tablespoons lemon juice
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• 1/4 cup extra-virgin olive oil
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• 1/2 teaspoon ground cumin
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• Salt and pepper to taste
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• 2 tablespoons water or more as needed
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• Fresh parsley for garnish optional
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Instructions:

In a food processor, combine the chickpeas, shelled hemp seeds, tahini, minced garlic, lemon juice, ground cumin, salt, and pepper

Process the mixture until it becomes a coarse paste

While the processor is running, slowly add the extra-virgin olive oil in a steady stream until the hummus is smooth and creamy

You may need to scrape down the sides of the processor bowl as needed

If the hummus is too thick, add water one tablespoon at a time and continue to process until you reach your desired consistency

Taste the hummus and adjust the seasonings as needed, adding more salt, pepper, or lemon juice to your liking

Transfer the hemp seed hummus to a serving dish and garnish with fresh parsley if desired

Serve with pita bread, crackers, or fresh vegetables for dipping

Enjoy!