​This vibrant and nutritious quinoa bowl is perfect for a quick lunch or dinner. Packed with colorful roasted vegetables and a zesty lemon-herb dressing, it's a satisfying and healthy meal.

Yields: 2 servings Prep Time: 15 minutes Cook Time: 25 minutes
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Ingredients:

• For the Roasted Vegetables:
  • 1 cup broccoli florets
  • 1 red bell pepper, chopped
  • 1/2 red onion, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Quinoa:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
• For the Lemon-Herb Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro
  • 1 clove garlic, minced
  • Salt and pepper to taste
• Optional Toppings:
  • Avocado slices
  • Crumbled feta cheese
  • Toasted pumpkin seeds

Instructions:

1. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss broccoli, bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 20-25 minutes, or until vegetables are tender and slightly caramelized.
2. Cook the Quinoa: While the vegetables roast, combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until 1 quinoa is cooked and liquid is absorbed. Fluff 2 with a fork. 
3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, parsley, cilantro, minced garlic, salt, and pepper.
4. Assemble the Bowls: Divide quinoa between two bowls. Top with roasted vegetables. Drizzle with lemon-herb dressing. Add optional toppings if desired.

Macros (per serving, approximate):

• Calories: 450-550 (depending on toppings)
• Protein: 15g
• Fat: 25g
• Carbohydrates: 60g
• Fiber: 10g

Notes:

• Feel free to substitute other vegetables like carrots, zucchini, or sweet potatoes.
• You can use other herbs like dill or basil in the dressing.
• The macros will vary depending on toppings that are added.

Indulge in the flavors of autumn with this spiced apple cider. A perfect treat for chilly days.

Yields: 6 servings Prep time: 10 minutes Cook time: 15 minutes
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Ingredients:

• 1 gallon apple cider
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 orange, sliced
• 1 cinnamon stick

Instructions:

1. In a large pot, combine the apple cider, sugar, brown sugar, maple syrup, cinnamon, ginger, cloves, and nutmeg. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 10-15 minutes, or until the flavors have melded.
3. Add the orange slices and cinnamon stick to the pot. Let simmer for 5 minutes more.
4. Remove from heat and let cool for 10 minutes.
5. Serve warm or cold.

Tips:

• For a spicier cider, add a pinch of cayenne pepper.
• To make the cider sweeter, add more sugar or maple syrup.
• To make the cider more tart, add a splash of lemon juice.
• Serve the cider with a cinnamon stick and orange slice for garnish.

​Cozy up on a chilly fall day with this rich and flavorful beef stew. Packed with tender meat, hearty vegetables, and a warming broth, it's the ultimate comfort food.

Yields: 4-6 servings Prep time: 30 minutes Cook time: 2-3 hours
Ingredients:

• 2 pounds chuck roast, cut into 2-inch cubes
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can beef broth
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can sweet potatoes, drained and chopped
• Salt and pepper to taste

Instructions:

1. Brown the meat: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the beef cubes with salt and pepper. Add the beef to the pot and brown on all sides. Remove the beef and set aside.
2. Sauté vegetables: Add the onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Stir in the garlic, thyme, rosemary, and red pepper flakes. Cook for 1 minute more.
3. Combine ingredients: Return the beef to the pot. Pour in the crushed tomatoes, beef broth, kidney beans, black beans, and sweet potatoes. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender and the flavors have melded.
4. Season and serve: Season with salt and pepper to taste. Serve hot with crusty bread.

Optional additions:

• For a richer flavor, add a tablespoon of Worcestershire sauce.
• For a spicier stew, add a pinch of cayenne pepper.
• To add more vegetables, include chopped kale or spinach.

Enjoy this hearty and comforting fall stew!

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon sriracha (optional, for a kick)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Instructions (Oven):

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
3. In a small bowl, whisk together the soy sauce, honey, sriracha (if using), olive oil, garlic, and lemon juice. This is your glaze.
4. Place the salmon fillets on the prepared baking sheet. Brush the glaze evenly over the top of each fillet.
5. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The glaze should be slightly thickened and caramelized.
6. While the salmon cooks, you can prepare a side dish (optional). Roasted vegetables or rice pair well with this recipe.
7. Once cooked, remove the salmon from the oven and garnish with chopped fresh parsley, if desired.

Tips:

• For a thicker glaze, remove the salmon from the pan after 10 minutes of baking. Brush with half the remaining glaze, then return to the oven and cook for an additional 2-3 minutes. Brush with the remaining glaze before serving.
• If you don't have sriracha, you can substitute another chili sauce or red pepper flakes for a touch of heat.
• Salmon skin adds a nice crispy texture to the dish. If you prefer skinless salmon fillets, simply remove the skin before cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Instructions (Air Fryer):

1. Preheat your air fryer to 400°F (200°C) for 3 minutes.
2. Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
3. In a small bowl, whisk together the soy sauce, honey, sriracha (if using), olive oil, garlic, and lemon juice. This is your glaze.
4. Lightly spray your air fryer basket with cooking oil to prevent sticking. Alternatively, line the basket with parchment paper cut to size.
5. Place the salmon fillets skin-side down (if using skin-on) in the air fryer basket, leaving some space between them for even cooking.
6. Brush half of the glaze over the top of each salmon fillet.
7. Air fry for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. The glaze should be slightly thickened and caramelized.
8. Carefully flip the salmon fillets (if using skin-on) and brush with the remaining glaze. Cook for an additional 2-3 minutes, or until the skin is crispy (if desired).
9. Once cooked, remove the salmon from the air fryer and garnish with chopped fresh parsley, if desired.

Tips (Air Fryer):

• Cooking time may vary depending on the thickness of your salmon fillets and your specific air fryer model. Start with the shorter cook time and check for doneness after each minute.
• If your air fryer basket is small and the fillets don't fit in a single layer, cook them in batches to ensure even cooking.

Enjoy this delicious and healthy honey garlic glazed salmon recipe, cooked in either the oven or air fryer!