Simple and Delicious Kale Soup
This kale soup recipe with beans and tomato is quick, easy, and delicious.

Melt butter in a pot over medium-high heat.

Saute onion in hot butter until tender 5 to 10 minutes.

Stir chicken broth and tomato into onion.

Heat broth mixture to near-boiling and stir kale into liquid until completely submerged.

Cook until kale wilts 3 to 5 minutes.

Stir beans into soup and cook until heated through another 2 to 3 minutes.

Ox Roast
A fantastic roast beef in the deli style that has been chilled first for easier slicing. This recipe yields a delicious sandwich with ox roast.

Set the oven to 200 degrees Fahrenheit (95 degrees C).

Combine the onion, celery, carrot, pepper, and garlic in a sizable roasting pan.

To dissolve the soup mix, stir in the water, beef broth, and onion soup mix.

Place the roast in the roasting pan after seasoning with salt and pepper.

Peanut-Ginger Double-Deckers
Mini peanut butter cookies are baked on top of ginger-molasses cookies for a double-decker treat–you don’t have to choose between favorites!

Preheat oven to 350 degrees F (175 degrees C).

Line a baking sheet with a silicone baking mat or parchment paper.

Peanut Butter Dough: Put butter white sugar and brown sugar in a bowl.

Cream together with a mixer until butter clings to sides of bowl and is uniform in color about 3 minutes.

Mix in peanut butter baking powder baking soda and salt until incorporated.

Scrape down sides of bowl then mix in egg yolk until incorporated.

Add flour; mix on low speed until a dough forms.

Cover with plastic wrap.

Lavender Lemonade with Hibiscus
Lavender and hibiscus give a sweet and floral fragrance to this traditional lemonade.

Mix 3 cups water and lemon juice in a large pitcher.

Refrigerate until chilled.

Bring remaining 3 cups water sugar lavender and hibiscus petals to a boil in a saucepan.

Reduce heat to medium-low and simmer for 10 minutes.

Remove from heat and allow to cool.

Strain lavender and hibiscus from liquid and pour into pitcher with lemon water.

Refrigerate until cold.

Quick Manhattan Clam Chowder
Manhattan clam chowder with plenty of clams, tomatoes, carrots, and potatoes is ready in under an hour for a quick weekday lunch or dinner.

Onion, celery, carrots, basil, garlic, and black pepper should be cooked and stirred in olive oil in a large pot over medium heat for about 10 minutes, or until the vegetables are tender.

Half of the vegetable mixture should be added to a food processor.

Add two stewed tomato cans to the pot and stir.

Add the remaining can of stewed tomatoes to the food processor after draining it.

Smoothly blend the tomato and vegetable mixture.

Adding the pureed mixture to the pot of vegetables.

Bring to a boil after adding potatoes and clam juice to the pot.

Reduce heat, and simmer soup for 15 to 20 minutes, or until thoroughly heated.

Use Worcestershire sauce to season soup.

Best Zucchini Casserole
One of my grandmother’s favorite casseroles is this inventive, unique one. It includes crispy corn flakes, Cheddar cheese, bell pepper, zucchini, and spices. Cornflakes can be swapped out for breadcrumbs.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Give a 9×13-inch baking dish a little oil.

Combine the zucchini, bell pepper, cornflakes, cheese, oil, and basil in a large bowl.

To taste, add salt and pepper to the food.

Spread uniformly into the prepared baking dish.

Bake for 45 minutes in a preheated oven, or until the top is golden brown.

Savory Sea Scallops and Angel Hair Pasta
This scallop pasta dish is a very simple to prepare meal featuring an easy but elegant lemon-butter sauce flavored with fresh parsley and basil.

Bring a large pot of lightly salted water to a boil.

Add angel hair pasta and cook uncovered for 4 to 5 minutes or until al dente; drain.

While the pasta is cooking melt butter in a large skillet over medium heat.

Stir in garlic and cook just until fragrant and softened about 1 minute.

Slice any scallops over 3/4-inch thick in half so they’ll cook evenly; stir scallops basil and parsley into the skillet.

Cook and gently stir just until scallops feel slightly firm when pressed with a finger about 2 to 3 minutes.

Scallops will become tough and chewy if overcooked.

Vegetarian Stew
Made hearty and filling thanks to additions like lentils, kidney beans, and a variety of vegetables, this vegetarian stew is perfect for cold nights.

Heat olive oil in a large soup pot over medium heat.

Add carrots onion and celery.

Cover and cook until onions are translucent about 3 minutes.

Add garlic bay leaf coriander curry powder oregano cinnamon salt and pepper; saute for 2 minutes.

Stir in water lentils and tomato sauce and increase heat to high.

Cover and bring to a boil; this is necessary to aid in digestion.

Slowly add potatoes kidney beans canned tomatoes and peanut butter.

Cover and boil for 3 minutes longer.

Reduce heat to the lowest setting.

Cover and cook until all vegetables are tender and flavors have melded about 1 hour.

Apple Bavarian Torte
The springform pan is used to create this torte. Apples, almonds, and cream cheese dress this to the nines! During the holidays, share this dessert with your loved ones.

Set oven to 450 degrees Fahrenheit (230 degrees C).

combining the butter 13 cup each of flour and vanilla.

In a 9-inch springform pan with a flat bottom, press the crust mixture down firmly.

Place aside.

Mix 1/4 cup sugar and cream cheese in a medium bowl.

Egg and vanilla are blended in.

Dot the crust with the cheese mixture.

1/3 cup sugar and 1/2 teaspoon cinnamon should be combined.

Spread the cheese filling on top of the apple slices after tossing with the sugar mixture.

For ten minutes, bake.

Bake for another 25 minutes at 400 degrees F (200 degrees C) on the heat setting.

Add almonds to the torte’s top.

Continue baking until apples are soft and almonds are lightly browned.

Before removing from pan, let cool.

Christmas in The Islands Bread
Mon, let pineapple, coconut, dried cherries, and a hint of rum satisfy your soul!

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease two 9×5 inch loaf pans.

Beat together eggs oil rum and milk in a bowl.

Sift together flour sugar baking powder baking soda nutmeg and salt in a separate bowl.

Mix the flour into the eggs until just moistened.

Gently fold in the pineapple cherries and coconut.

Pour into prepared pans.

Bake in preheated oven until a toothpick inserted into the center comes out clean about 40 to 45 minutes.

Let cool in pan for 10 minutes before removing to cool on a wire rack.