Farmers' Market Summer Vegetable Risotto

A delicious seasonal dish, this Farmers' Market Summer Vegetable Risotto bursts with flavors from fresh zucchini, yellow squash, and cherry tomatoes. A hearty and filling supper is made with perfectly cooked creamy Arborio rice, a flavorful vegetable broth, and Parmesan cheese.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup cherry tomatoes, halved
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

In a large skillet, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until softened

Stir in Arborio rice, cook for 1-2 minutes until lightly toasted

Add diced zucchini, yellow squash, and cherry tomatoes, cook for another 2-3 minutes

Gradually add vegetable broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more

Continue cooking and stirring until the rice is creamy and tender, about 20-25 minutes

Stir in grated Parmesan cheese, season with salt and pepper to taste

Serve hot, garnished with fresh basil leaves

Enjoy your Farmers' Market Summer Vegetable Risotto!

Easy Overnight Oats With Chia

For busy mornings, these Easy Overnight Oats With Chia are a quick and healthy way to start the day. They only need a few simple ingredients and some work the night before, so when you wake up, you have a tasty, filling meal that's full of fiber, protein, and flavor. You can make it your own by adding your favorite toppings.

Ingredients:

• 1 cup rolled oats
• 2 tablespoons chia seeds
• 1 cup plant-based milk such as almond or soy
• 1 tablespoon maple syrup or agave nectar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: fresh fruit, nuts, seeds, coconut flakes

Instructions:

Put rolled oats, chia seeds, plant-based milk, maple syrup or agave nectar, vanilla extract, and a pinch of salt in a jar or other food container with a lid

Make sure to stir the ingredients together well

The jar or container should have a lid on it

Put it in the fridge overnight or for at least 4 hours

Stir the oats well in the morning

If the mix is too thick, you can add a little more plant-based milk until it's the right consistency

If you want, you can add your favorite fresh fruit, nuts, seeds, or coconut flakes on top before serving

Enjoy your vegan overnight oats with chia, they are tasty and good for you

Toasted Coconut-Almond Biscotti Gluten-Free

These gluten-free Toasted Coconut-Almond Biscotti combine the nutty flavor of almonds, the tropical sweetness of coconut, and the satisfying crunch of biscotti. Ideal for dipping in your favorite hot beverage!

Ingredients:

• 1 cup gluten-free almond flour
• 1/2 cup shredded coconut unsweetened
• 1/2 cup gluten-free rolled oats
• 1/2 cup almonds, chopped
• 1/2 cup coconut sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons coconut oil melted
• 1 teaspoon vanilla extract

Instructions:

Start by heating the oven to 350F 175C

Put parchment paper on the bottom of a baking sheet

Put rolled oats, chopped almonds, coconut sugar, baking powder, and salt in a large bowl

Then add the almond flour and mix them all together

Add the eggs, melted coconut oil, and vanilla extract to a different bowl, and mix them together using a whisk

Mix the wet and dry ingredients together until they are well mixed and a dough forms

Place the dough on the baking sheet that has been prepared and roll it out into a long, flat log that is about 12 inches long and 4 inches wide

Before you put the biscotti log in the oven, heat it up

Bake it for 25 to 30 minutes, or until it turns golden brown and feels firm

Take the log out of the oven and wait ten minutes

Bring the oven's temperature down to 325F 160C

Cut the log diagonally into biscotti slices that are 1/2 inch thick with a sharp knife

Spread the biscotti slices out flat on the baking sheet

Put them back in the oven for another 10 to 15 minutes to toast and crisp up

After the biscotti are toasted, take them out of the oven and let them cool all the way down

Having a hot cup of coffee or tea with your Toasted Coconut-Almond Biscotti is a great idea

Amee's Savory Dish: Cashew Almond Fruit and Nut Cookies Paleo-friendly

These Cashew Almond Fruit and Nut Cookies are a savory treat loaded with cashew nuts, almonds, and dried fruits. They are naturally sweetened with honey or maple syrup and make an excellent paleo snack or dessert.

Ingredients:

• 1 cup cashew nuts, finely chopped
• 1 cup almonds, finely chopped
• 1/2 cup dried fruits e
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• , raisins, cranberries, apricots, chopped
• 1/4 cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt

Instructions:

Preheat your oven to 325F 160C and line a baking sheet with parchment paper

In a large mixing bowl, combine the chopped cashew nuts, almonds, and dried fruits

In a separate bowl, whisk together the honey or maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and sea salt

Pour the wet ingredients over the dry ingredients and mix well until everything is evenly coated

Take a tablespoon of the cookie mixture and roll it into a ball

Place it on the prepared baking sheet and gently flatten it with your fingers to create a cookie shape

Repeat this process for the remaining mixture

Bake the cookies in the preheated oven for 12-15 minutes or until they turn golden brown around the edges

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the cookies have cooled completely, store them in an airtight container for up to one week

Enjoy these Paleo-friendly Cashew Almond Fruit and Nut Cookies as a delicious and nutritious treat!

Smoked Beef Rump Roast

This recipe for smoked beef rump roast will delight your palate with its flavorful spice rub and slow smoking, which produces a juicy and tender result.

Ingredients:

• 1 beef rump roast 3-4 lbs
• 2 tablespoons olive oil
• 2 tablespoons coarse salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• Wood chips for smoking hickory or oak recommended

Instructions:

Set the temperature of your smoker to 225F 107C

Make sure the beef rump roast is evenly coated with olive oil by rubbing it on

To make a spice rub, combine the salt, black pepper, onion, garlic, smoked paprika, and cayenne pepper in a small bowl

Spread the spice rub evenly over the roast, pressing it into the meat to adhere

The seasoned beef rump roast should be placed on the smoker rack

For a tasty smoke, add wood chips to the smoker box

Shut the cover

For medium-rare or desired doneness, smoke the roast at 225F 107C for about 45 hours, or until the internal temperature reaches 135F 57C

When the smokey beef rump roast is finished, take it out of the smoker and allow it to rest for 15 to 20 minutes before slicing

After cutting the roast against its grain, serve it

Savor the flavor of your expertly smoked beef rump roast with a hint of smoke!

Friendsgiving Punch

A fun and refreshing punch that is perfect for Friendsgiving. When you mix vodka, cranberry juice, apple cider, and ginger ale, you get a deliciously fruity and fizzy drink that will be a hit at your party.

Ingredients:

• 1 bottle vodka
• 1 bottle cranberry juice
• 1 bottle apple cider
• 1 bottle ginger ale
• 2 cups orange juice
• 1 cup cranberries, frozen
• 1 orange, sliced
• 1 apple, sliced
• Cinnamon sticks for garnish

Instructions:

Orange juice, apple cider, cranberry juice, and ginger ale should all be mixed together in a large punch bowl or pitcher

Blend in orange and apple slices that have been frozen

Mix things together well

Put it in the fridge for at least an hour before serving so the flavors can mix

Put it on ice and top it off with cinnamon sticks

Browned Butter Salted Caramel Blondies

Indulge in these decadent Paleo blondies made with browned butter and salted caramel, using OMghee for a rich and flavorful twist. Perfect for satisfying your sweet cravings while sticking to a primal diet.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup coconut sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup OMghee clarified butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup coconut milk
• 1/2 cup chopped dark chocolate or chocolate chips
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1/2 teaspoon sea salt

Instructions:

Set the oven temperature to 175C 350F

Use OMghee to grease a square baking pan

Combine the almond flour, coconut flour, coconut sugar, baking soda, and salt in a sizable bowl

Melt the ghee in a small saucepan over a medium heat

Cook until fragrant and golden brown, with a hint of nutmeg

Take off the heat and allow to cool a little

Whisk eggs, coconut milk, and vanilla extract in a separate bowl

Add the cooled, browned OMghee and stir

After adding the wet ingredients to the dry ingredients, thoroughly mix them together

Add chopped dark chocolate and fold

Evenly spread the batter into the baking pan that has been prepared, then smooth the top

A toothpick inserted into the center should come out clean after 20 to 25 minutes of baking, or until the edges are golden brown

Allow the pan to cool completely

Put the coconut cream, maple syrup, and sea salt in a small saucepan

Stirring constantly, cook over medium heat until the mixture thickens and takes on the consistency of caramel

After the blondies have cooled, drizzle with the salted caramel sauce

Before cutting the caramel into squares, let it set

Present and savor!

Split Pea Soup with Ham & Mushrooms

This soup is hearty and healthy, with the earthy tastes of split peas and mushrooms and the savory tastes of ham, carrots, and wheatberries. It's perfect for a warm meal on a cold day.

Ingredients:

• 1 cup split peas
• 1 cup diced ham
• 1/2 cup sliced mushrooms
• 1/2 cup diced carrots
• 1/4 cup wheatberries
• 4 cups chicken or vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Add the garlic and onion dices and saut until the onions are clear

After you add the ham dices, mushrooms, carrots, and wheatberries, cook for 5 minutes

Put the bay leaf, split peas, and broth in the pot

Bring to a boil, then lower the heat and let it cook for 45 to 50 minutes, or until the split peas are soft

Add pepper and salt to taste

Take the bay leaf off before you serve

Coffee Macarons with Caramel Coffee Ganache

Indulge in the rich and delightful flavors of Coffee Macarons with Caramel Coffee Ganache. These delicate French macarons are infused with coffee and filled with a luscious caramel coffee ganache that's sure to satisfy your sweet cravings. Perfect for coffee lovers!

Ingredients:

• 2/3 cup almond flour
• 1 1/2 cups powdered sugar
• 2 tablespoons instant coffee powder
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup caramel sauce
• 1 tablespoon instant coffee powder for ganache

Instructions:

In a food processor, combine almond flour, powdered sugar, and 2 tablespoons of instant coffee powder

Pulse until well combined and fine in texture

Sift the almond sugar mixture through a fine-mesh sieve into a large bowl

Discard any larger almond bits that remain in the sieve

In a separate mixing bowl, beat the egg whites with an electric mixer until foamy

Gradually add granulated sugar and continue to beat until stiff peaks form

Add vanilla extract to the egg white mixture and gently fold in the sifted almond sugar mixture in three batches until fully incorporated

The batter should be thick and smooth

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

Pipe small rounds onto a parchment paper-lined baking sheet, spacing them about 1 inch apart

Tap the baking sheet on the counter to remove air bubbles and let the macarons sit at room temperature for 30-45 minutes until a skin forms on the top and they are no longer sticky to the touch

Preheat your oven to 325F 160C

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

Remove from the oven and let them cool completely on the baking sheet

While the macarons are cooling, prepare the caramel coffee ganache

In a small saucepan, heat the heavy cream until it begins to simmer

Remove from heat and stir in 1 tablespoon of instant coffee powder until dissolved

Pour the hot cream over the caramel sauce and whisk until smooth and well combined

Allow the ganache to cool to room temperature

Once the macarons and ganache are both cooled, match up macaron shells of similar sizes and sandwich them together with a spoonful of caramel coffee ganache

Place the filled macarons in an airtight container and refrigerate for 24 hours to allow the flavors to meld

Serve the coffee macarons with caramel coffee ganache and enjoy! Store any leftover macarons in the refrigerator for up to 3-4 days