Ingredients

• 1 15-oz can chickpeas, drained and rinsed
• 2 tbsp pesto sauce
• 8 slices sourdough bread
• 1/4 cup goat cheese, at room temperature
• 1/2 English cucumber, sliced
• 1/2 cup sliced radishes
• 1 cup broccoli sprouts

Preparation

In a large bowl, lightly mash the chickpeas with the pesto sauce.
Assemble the sandwich by spreading a layer of goat cheese on a piece of sourdough. Add a layer of the smashed chickpeas. Top with the cucumbers, radishes, sprouts, and another slice of bread. Repeat until all of the sandwiches are assembled.
Serve immediately or store the smashed chickpea mixture in the refrigerator for up to 5 days.

Ingredients

• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1 tbsp dried minced onion
• 1 tbsp dried minced garlic
• 1 tsp flaked sea salt
• 1 avocado
• 1/2 lemon, juice
• 2 slices sourdough bread, toasted
• 1/4 cup cream cheese
• 1/4 English cucumber, sliced

Preparation

In a small bowl, whisk together the sesame seeds, poppy seeds, onion flakes, garlic flakes, and sea salt. Set it aside.
In a medium bowl, smash the avocado with the lemon juice. Set it aside.
Spread a layer of cream cheese on the toast. Top with a layer of the smashed avocado. Add some cucumber slices and season with the everything bagel seasoning.
Serve immediately.

Ingredients

SECRET SAUCE

• 1/3 cup tomato ketchup
• 1/4 cup mayonnaise
• 2 tsp mustard
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce, optional

SMASH BURGERS

• 1 lb ground beef
• 1 tsp salt
• 4 slices American cheese
• 4 hamburger buns
• 1/4 head green leaf lettuce, shredded
• 1 tomato, sliced

Preparation

To make the Secret Sauce, in a small bowl, whisk together the ketchup, mayonnaise, mustard, Worcestershire sauce, and hot sauce. Set it aside.
Divide the ground beef into 4 equal sections if you’re making full-size burgers or 6 equal parts for sliders. Roll each section gently into balls and place them on a plate or baking sheet.
Heat a well-greased cast-iron pan or griddle over high heat. Place a ground beef ball in the pan and using a large flat spatula, smash them until they are approximately 1/2 inch high. Cook for about 2 minutes or until the burger develops a deep brown color. Flip the patty and add the cheese immediately. Cook for an additional 1 to 2 minutes, or until the cheese is fully melted and the burger is cooked to your liking.
Transfer the cooked patty to a bun, top with Secret Sauce, lettuce, and tomato. Enjoy immediately.

Ingredients

• 1 store-bought pizza dough
• 1/2 cup ranch dressing
• 1 cup shredded mozzarella cheese
• 2 cups shredded cooked chicken
• 1 cup halved cherry tomatoes
• 4 slices bacon, cooked and chopped
• 1 cup shredded romaine lettuce

Preparation

Preheat the oven to 550ºF.
Roll the pizza dough to the desired thickness and transfer it to a pizza pan or baking sheet. Spread the ranch dressing over the dough. Top the pizza with the cheese, chicken, tomatoes, and bacon. Bake the pizza until the crust is golden and the cheese is melted, about 10 to 12 minutes.
Serve the pizza immediately topped with the romaine lettuce or store in the refrigerator for up to 3 days.

Ingredients

• 1 cup prepared salsa
• 1 15 oz can black beans, drained and rinsed
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 6 corn tortillas
• 1 cup shredded romaine lettuce
• 1/3 cup sour cream
• 1 avocado, sliced
• 1/2 cup quartered cherry tomatoes
• Salt and freshly ground black pepper

Preparation

In a skillet, heat the salsa over medium heat. Add the black beans, chili powder, and ground cumin. Season with salt and pepper to taste. Cook, stirring, until the flavours concentrate and the salsa begins to thicken, about 5 minutes. Turn the heat off and using a potato masher, lightly mash the beans.
To assemble the tacos, top each tortilla with some of the romaine lettuce, black bean mixture, sour cream, avocado, and tomatoes.
Serve immediately or store the bean filling in the refrigerator for up to 5 days.

Ingredients

• 1 ball store-bought pizza dough, divided in half
• 1 cup spinach and artichoke dip
• 1 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup butter, melted
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder

Preparation

Preheat the oven to 450ºF.
Roll the two pizza dough balls out into large rectangles. Transfer the rectangles onto two pieces of parchment paper. Spread the spinach and artichoke mixture over one of the rectangles. Top it with the mozzarella and Parmesan cheese. Place the remaining pizza dough rectangle on top. Using a knife or pizza cutter, cut the dough into the rough shape of a pine tree. Cut 1-inch horizontal lines on either side of the tree, going all the way to the top. Do not cut straight through where the trunk of the tree will be. Twist each 1-inch piece to expose the interior. Transfer the tree to the baking sheet. Bake until the pizza dough is golden and the cheese has melted, about 10 to 12 minutes.
While the tree is baking, in a small bowl, combine the melted butter with the parsley and garlic powder.
Serve the tree immediately brushed with the melted butter.

Ingredients

• 1 ball store-bought pizza dough
• 6 oz mozzarella cheese, cut into cubes
• 1/4 cup butter, melted
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1/2 tsp garlic powder

Preparation

Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
Cut the pizza dough ball in half. Roll each half of the dough into a log. Cut the pizza dough into 1-inch pieces. Working one piece at a time, flatten the dough out into a disc. Place a piece of mozzarella into the center of the dough. Fold the sides of the pizza dough to cover the cheese. Roll the dough into a small ball. Repeat until all of the dough pieces have been filled with the cheese. Arrange the dough balls on the baking sheet in the shape of a pine tree. Shape the final dough ball into the shape of a star using your hands or a cookie cutter. Place the star at the top of the tree.
Bake until it is golden, about 10 to 12 minutes.
While the tree is baking, in a small bowl, combine the butter, Parmesan cheese, parsley, basil, and garlic powder.
Serve the tree immediately brushed with the melted butter.

Ingredients

Caramelized Onions

• 2 tbsp butter
• 2 large onions, thinly sliced
• 2 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• Salt to taste

Pinwheels

• 1 store-bought puff pastry sheet
• 8 roast beef slices
• 8 slices provolone cheese
• 1 large egg, beaten

Sauce

• 1 tbsp butter
• 1 garlic clove, minced
• 1 cup beef broth
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves

Preparation

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
To make the caramelized onions, in a large skillet, melt the butter over medium-low heat. Add the onions and season them with salt to taste. Cook the onions, stirring occasionally, until they are dark brown, about 20 to 25 minutes. Once they are dark brown, stir in the Worcestershire sauce and thyme leaves. Continue to cook until the thyme becomes fragrant, about 1 to 2 minutes. Turn off the heat and set them aside.
To assemble the pinwheels, arrange the roast beef over the puff pastry in a single layer. Top it with a layer of the provolone and the caramelized onions.
Roll the puff pastry into a tight log. Set the log seam side down onto a cutting board. Using a large serrated knife, cut the log into 3/4-inch pieces. Transfer the pinwheels onto the baking sheet, cut side up. Using a pastry brush, brush the tops and sides of each pinwheel with the egg wash.
Bake the pinwheels until they are golden, about 17 to 20 minutes.
While the pinwheels are baking, to make the dipping sauce, in a large skillet over medium-high heat, melt the butter. Add the garlic and cook, stirring, until it is fragrant, about 30 seconds. Stir in the beef broth and bring it to a simmer. Stir in the Worcestershire sauce, Dijon mustard, and thyme leaves.
Serve the pinwheels immediately with the dipping sauce.

Ingredients

• 1 store-bought puff pastry sheet
• 2 tbsp Dijon mustard
• 8 slices deli ham
• 8 slices Swiss cheese
• 1 large egg, beaten
• 1 tbsp chopped fresh parsley

Preparation

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
Spread the Dijon mustard over the puff pastry sheet. Arrange the ham on top in a single layer. Top it with the Swiss cheese. Roll the puff pastry into a tight log. Set the log seam side down onto a cutting board. Using a large serrated knife, cut the log into 3/4-inch pieces. Transfer the pinwheels onto the baking sheet, cut side up. Using a pastry brush, brush the tops and sides of each pinwheel with the egg wash.
Bake the pinwheels until they are golden, about 17 to 20 minutes.
Serve immediately topped with the chopped parsley.