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Contains pork – recipe is for non-Muslims only Succulent pulled pork spiced with paprika and cinnamon is oh-so simple when you make it in the slow cooker. Serve with fennel and apple slices in bread rolls Prep: 5 mins   Cook: 8 hrs 5 mins Serves 10 Nutrition per serving Calories 325 Carbohydrates 7 Saturated Fat 7 Sugar 5 Protein 27 Fat 21 Fibre 1 Salt 1.7 Ingredients 2kg pork shoulder, skin removed 1 onion, sliced 2 tsp smoked paprika ½ tsp cinnamon 1 tbsp flour 2 tsp oil 4 garlic cloves, crushed 160ml cloudy apple juice 1 tbsp black treacle 2 tbsp honey 3 tbsp apple cider vinegar 50g onion marmalade 1 fennel bulb, sliced thinly 1 apple, sliced thinly juice 1 lemon 8 - 10 bread rolls English mustard mayonnaise (optional) Method Put the onion slices at the bottom of the slow cooker. In a small bowl mix together 1 tbsp salt with 1 tsp ground black pepper, the smoked paprika and cinnamon. Put the flour onto a plate then rub the spice mixture over the pork...

This whipped feta slays store-bought  hummus . Every. Single. Time. Yields: 8                      Prep Time: 0 hours 20 mins                Total Time: 0 hours 20 mins Ingredients 12 oz. feta 1 c. Greek yogurt 1 oz. (8-oz.) block cream cheese, softened 1/4 c. extra-virgin olive oil, plus more for drizzling Juice and zest of 1 lemon Kosher salt Pinch crushed red pepper flakes 2 tbsp. freshly chopped dill, plus more for garnish 1/2 c. chopped cucumber 1/2 c. halved cherry tomatoes Pita chips, for serving Directions large bowl using a hand...

Two of my favorites TOGETHER! Blueberries and Italian Buttercream Frosting. I just love blueberries, they are actually my favorite fruit. I remember going with my mom to buy blueberries, there was this wonderful place… and all they sold was blueberries. It was called Blueberry Acres, perfect name if you ask me, there were rows and rows of blueberries as far as the eye could see or at least as far as I could see. We’d buy 5 pound boxes of blueberries, the boxes were bright yellow. We did not just get one box either. Oh no, we bought many boxes. My mom would bake blueberry muffins, blueberry pancakes, blueberry syrup and of course we’d eat them right out of the box, we’d put them in a bowl and cover them with milk and add a tiny bit of sugar. We’d put them on cereal and she’d freeze them so we could enjoy them all year long. The other day I went to the store and they had just gotten in a shipment of blueberries. I couldn’t have been happier. They weren’t in 5 pound boxes, but I stock...

What you’ll need: 8 oz lemon-garlic jackfruit 3 large zucchini (spiralized) 1 lemon (juiced) 2 garlic cloves (minced) 1 pint cherry tomatoes (sliced) ¼ cup fresh basil (chopped) ½ cup pesto ½ tsp sea salt ¼ tsp black pepper Instructions: Place jackfruit in a microwave safe dish and heat on high for 1-2 minutes, or until jackfruit has been heated thoroughly. Next, in a large skillet over medium heat add garlic, lemon juice, and spiralized zucchini. Allow to cook for 2-3 minutes (it will cook fast!) or until zucchini has softened slightly. Next, add your pesto, jackfruit, and cherry tomatoes to the skillet and stir until all ingredients are well combined and coated with pesto. Remove from heat and top with fresh basil, sea salt, and pepper to taste. Drizzle with some additional olive oil and lemon juice if desired.

What you’ll need: 8 oz lightly seasoned jackfruit 4 large collard wraps ½ cup hummus 1 pint cherry tomatoes (sliced) ½ bell pepper (chopped) 1 cucumber (sliced) 1 cup purple cabbage (chopped) 1 cup rainbow quinoa 1 tsp sea salt ¼ tsp black pepper Optional: 2 tablespoons mayonnaise Instructions: In a medium saucepan bring two cups of water boil. Once water has come to boil add 1 cup rinsed quinoa to the pot. Cover quinoa and reduce heat to simmer. Cook for approximately 25 minutes or until quinoa is soft and water has been completely absorbed. While the quinoa is cooking chop all vegetables into small pieces that will be easy to roll in a wrap. Depending on your personal preference at this time add jackfruit to a bowl and mix with two tablespoons of mayonnaise. You can also choose to skip this step and simply mix jackfruit in a bowl without adding any additional condiments. Next, take a large skillet and add 1-2 cups of water. Remove skillet from heat once water is boiling and qu...

Excerpted from the editors of America’s Test Kitchen. Directions  1. Peel and quarter orange, then slice crosswise into 1⁄2-inch-thick pieces. 2. Combine orange, avocado, tomatoes, shallot, cilantro, and serrano in bowl. Add lime juice and 1⁄4 tsp salt; gently toss to combine. Cover and set aside. 3. For charcoal grill: Heat grill until hot, about 5 minutes. For gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). 4. Clean and oil cooking grate. Pat steak dry with paper towels, season with salt and pepper, then sprinkle with cayenne pepper. 5. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook until charredandmeatregisters 125°F (for medium-rare), about 5 minutes. 6. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 10 minute...

Skirt steak is one of our favorite ingredients for weeknight dinners because it cooks in just 6 to 8 minutes. For a variation, swap the tomatoes for peaches, or try fresh corn kernels in place of avocados. Skirt Steak with Avocado and Tomatoes 1 1/2 lb. (750 g) skirt steak Kosher salt and freshly ground pepper 1 Tbs. olive oil 1 1/2 cups (9 oz./280 g) cherry tomatoes, preferably multicolored 2 ripe avocados 1/4 cup (1/3 oz./10 g) chopped fresh parsley leaves Juice of 1/2 lime Cutting with the grain, cut the steak into 3 pieces. Season with salt and pepper and let stand at room temperature for 15 minutes. In a grill pan or fry pan over high heat, warm the olive oil. Working in batches as needed to avoid crowding, add the steak and cook until medium rare, 3 to 4 minutes per side. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the cherry tomatoes in half and place in a large bowl. Pit and peel the avocados and ...