Full recipe below, send it to a friend who’d love this! By: Tasty, Alvin Zhou Ingredients (for 7 servings) 1 cup butter (225 g), softened 7 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 2 tablespoons salt 1 tablespoon pepper 5 lb boneless ribeye roast (2.2 kg), trimmed 2 tablespoons flour 2 cups beef stock (475 mL) mashed potato, to serve green bean, to serve Preparation Preheat oven to 500°F (260°C). Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack. Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil. Remove from heat and strain the sauce into a gravy dish. Carve the prime rib into ¾-inch (20 mm) slices. Serve with the mashed potatoes, green beans, and sauce! Enjoy!
Peppermint Bark 🎄 Full recipe below, send it to a friend who’d love this! By: Tasty, Katie Aubin Ingredients (for 15 servings) 25 mini candy canes 4 cups chocolate chips (700 g) ½ teaspoon peppermint extract 3 cups white chocolate chip (525 g) Preparation Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl. In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes. Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula. Sprinkle the crushed mini candy canes over the white chocolate. Freeze for at least 1 hour. Remove the bark from the freezer and break into pieces. Enjoy!
Flourless Dark Chocolate Orange Cake 🍰 Full recipe below, send it to a friend who’d love this! By: Hector Gomez, Tasty Ingredients (for 8 servings) CAKE 8 oz dark chocolate (225 g), cut into chunks 6 tablespoons unsalted butter, cubed 6 egg yolks 2 tablespoons orange zest 6 egg whites ½ cup sugar (100 g) ORANGE WHIPPED CREAM 1 cup heavy cream (240 mL) 1 teaspoon orange extract 2 tablespoons powdered sugar Preparation Preheat oven to 275°F (135°C) and grease a 9-inch (23 cm) springform pan. In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes Add the egg yolks and the orange zest to the chocolate mixture and stir to combine. In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add the sugar. Continue beating on high speed until soft peaks form. Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine. Pour into prepared pan. Bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan. For the orange whipped cream, beat together heavy cream, orange extract, and sugar. Top with whipped cream and garnish with orange zest. Enjoy!
Roasted Carrots 🥕 Full recipe below, send it to a friend who’d love this! By: Tasty, Chris Salicrup Ingredients (for 4 servings) 1 lb carrot (455 g) 3 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons maple syrup fresh parsley, chopped, to serve Preparation Preheat oven to 400˚F (200˚C). Add the carrots to a sheet pan, and toss with olive oil, salt, pepper, and maple syrup. Roast for 20 minutes. Top with parsley. Enjoy!
Full recipe below, send it to a friend who’d love this! By: Katie Aubin, Karlee Rotoly, Tasty Ingredients (for 4 servings) 4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick 3 ½ teaspoons kosher salt, divided, plus more to taste 2 ½ teaspoons freshly ground black pepper, divided 5 tablespoons olive oil, divded ¾ lb fettuccine pasta (340 g), uncooked 1 large shallot, minced 6 garlics, minced 3 tablespoons all purpose flour 13.5 oz coconut milk (400 mL) 1 cup chicken stock (240 mL), or vegetable stock 1 tablespoon fresh lemon juice fresh parsley, minced, to taste Preparation Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken. Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes. Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper. Pour the sauce over the fettuccine and toss well to coat. Slice the chicken. Divide the
Full recipe below, send it to a friend who’d love this! By: Tasty, Gwenaelle Le Cochennec Ingredients (for 4 servings) 1 mini watermelon, sliced 6 tablespoons soy sauce 2 teaspoons rice vinegar 1 tablespoon sesame oil 1 lime, juiced 1 tablespoon agave nectar 2 scallions, minced 2 tablespoons fresh ginger, minced 2 tablespoons white sesame seeds, toasted 1 teaspoon red chile flakes 1 medium cucumber 6 tablespoons mayonnaise 2 tablespoons sriracha white rice, cooked, for serving avocado, sliced, for serving shelled edamame, for serving nori sheet, for serving pickled ginger, for serving fresh cilantro, for serving peanut, crushed, for serving black sesame seed, for garnish, optional Preparation Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes. Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well. Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour. Slice the cucumber into thin half moons and set aside. In a small bowl, combine the mayo and Sriracha. To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts. Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl. Garnish with black sesame seeds, if desired. Enjoy!
One-pot Chickpea Curry (Under 300 Calories) 🥘 Full recipe below, send it to a friend who’d love this! By: Tasty Ingredients (for 4 servings) 1 onion, diced 2 cloves garlic, crushed 2 teaspoons coriander powder 1 teaspoon cumin 1 teaspoon turmeric 1 pinch chili flakes 1 pinch salt 1 ginger, 1 1/2 inch (3 cm) piece, chopped 4 tomatoes, chopped 4 tablespoons lentils 4 tablespoons coconut cream 1 ⅓ cups broccoli (200 g), florets 1 can chickpeas, drained and rinsed ½ cup spinach (100 g) ½ lemon, juiced TO SERVE low-fat natural yogurt, optional 1 handful fresh coriander, chopped, optional Preparation Fry the onion and garlic in a little oil for 3 minutes. Add all of the spices, the salt, the ginger and cook for a further 2 minutes. Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender. Stir in the broccoli and cook for a further 4 minutes. Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted. Serve with natural yogurt and some chopped coriander. Enjoy!
Bacon Avocado Caesar Salad 🥗 Full recipe below, send it to a friend who’d love this! By: Alvin Zhou, Tasty Ingredients (for 2 servings) 1 head romaine lettuce 4 slices bacon, cooked and crumbled 1 avocado, diced ½ cup crouton (15 g) ½ cup parmesan cheese (55 g), shaved, add extra for serving ¼ cup caesar dressing (60 g) Preparation Slice the lettuce into about 1-inch (2 ½ cm) pieces, then transfer to a large salad bowl. Add the bacon, avocado, croutons, cheese, and dressing, mixing until evenly combined. Serve with additional parmesan on top. Enjoy!
Chocolate Chip Skillet Cookie 🍪 Full recipe below, send it to a friend who’d love this! By: Alvin Zhou, Tasty Ingredients (for 8 servings) 24 oz cookie dough (680 g) 8 oz chocolate (225 g), broken up into chunks ice cream, to taste caramel sauce, to taste Preparation Preheat oven to 325°F (160°C). Press ⅔ of the cookie dough into the bottom and up the sides of a small skillet or a small cake pan. Place the chocolate chunks in the middle of the cookie dough, then place the other flattened ⅓ of the cookie dough on top. Crimp the edges of the dough together to seal in the chocolate. Bake for 35-40 minutes. Serve warm with ice cream and caramel sauce. Enjoy!
Whole Wheat Pasta With Lemon Kale Chicken 🍗 Full recipe below, send it to a friend who’d love this! By: Marie Telling, Tasty Ingredients (for 2 servings) 4 oz whole wheat spaghetti (115 g) 1 boneless, skinless chicken breast, cubed 5 tablespoons extra virgin olive oil 2 cloves garlic, minced ¼ teaspoon red pepper flakes 2 cups curly kale (135 g), chopped, ribs removed 1 lemon lemon zest 1 tablespoon lemon juice kosher salt, to taste ground black pepper, to taste Preparation Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water. Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through — about 2 to 4 minutes — remove from skillet and reserve. Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes. Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes. Add cooked chicken, and pasta. Stir to coat, and serve immediately. Enjoy!
Healthy Green Smoothie Bowl 🥝 Full recipe below, send it to a friend who’d love this! By: Tasty Ingredients (for 2 servings) FOR THE BASE ½ kiwi ¼ avocado ¼ cup fresh spinach (50 g) ⅓ cup natural yogurt (75 g) ⅓ cup coconut water (75 mg) 1 tablespoon honey SUGGESTED TOPPINGS raspberry, to taste 2 tablespoons desiccated coconut, to taste hazelnut, to taste sunflower seed, to taste blueberry, to taste yogurt, to taste Preparation Throw all of the ‘base’ ingredients into a blender and whizz until smooth. NOTE: You can adapt this entire recipe as much or as little as you like, we chose to make one that looks super green with a somewhat neutral taste to let the toppings bring out the flavor. Pour the smoothie into a bowl, and top with your favorite toppings. Our suggested toppings are just that too, suggestions - be as creative as you like here - pecans, flax seeds, sliced peaches - whatever you like. Make a cool design too! Enjoy!
Hash-Brown Waffles 🧇🍳 Full recipe below, send it to a friend who’d love this! By: Tayo Ola, Tasty Ingredients (for 2 servings) 1 ½ lb russet potato (680 g), peeled ¾ cup shredded sharp cheddar cheese (75 g) ½ cup French Crispy Fried Onions (50 g) 2 teaspoons salt 1 teaspoon Club House® black pepper, pure ground 2 eggs, whisked scallion, sliced, for garnish Preparation Shred the potatoes, then wring out excess water. Mix potatoes with cheddar, French’s Crispy Fried Onions, salt, and Club House Black Pepper Pure Ground. Fold in whisked eggs. Preheat waffle iron on high. Spray iron with cooking spray. Evenly spread half of the potato batter in the waffle iron and close. Cook for 5–7 minutes until nicely browned. Using a fork, remove hash-brown waffle from iron. Cook the second waffle using the rest of the potato batter. Enjoy!
Masala Fries 🍟 Full recipe below, send it to a friend who’d love this! By: Ellie Holland, Tasty Ingredients (for 4 servings) 15 oz frozen fry (400 g), thawed 3 tablespoons olive oil, for frying 1 tablespoon butter, for frying 1 tablespoon ginger garlic paste ½ onion, diced 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon coriander powder ½ teaspoon salt ½ tablespoon lemon, juiced ½ cup tomato (100 g), chopped natural yogurt, to garnish fresh coriander, to garnish Preparation Preheat oven to 350°F (180°C). Spread out the fries on a baking tray and bake for 20 minutes. While the fries are baking, prepare the masala. Heat a large skillet over medium heat and add the oil and butter. Stir in the ginger garlic paste and fry for a couple of minutes. Add the onion and fry for a few minutes until soft. Sprinkle in the chili powder, ground cumin, ground coriander, salt, and lemon juice and stir continuously for another minute. Pour in the chopped tomatoes and fry for several more minutes, until the sauce has thickened. Add the fries to the pan and stir until evenly coated. Drizzle some yogurt on top and garnish with fresh coriander. Enjoy!