Za'atar Roasted Chickpeas

Serving: 3 - 4

Ingredients

1.  2 tablespoons of za'atar

2.  1 teaspoon of paprika

3.  3 tablespoons of olive oil

4. 2 (15 oz) cans of chickpeas

Salt and Pepper to taste

Directions

1. Pre-heat your oven to 400 degrees F

2. Dry chickpeas very well and place in a mixing bowl.

3. Add za'atar, paprika and olive oil. Mix well!

4. Bake for 30 minutes. Take out after 15 minutes to shake them on your pan so that they get evenly crispy.

5. If wanted, add salt and pepper to taste

Steak Tacos

Serving: 5-7

Ingredients

1 pound of London Broil 

14 Corn Tortillas

3 Radishes

Mikee's "Srirachanaise" or Spicy Mayo to taste 

2 Avocados

3 tablespoons cup of Olive Oil

Trader Joe's Everyday Seasoning (or a blended seasoning of your choice)

Directions

1. Season the london broil. 

2. Heat a large skillet with olive oil. 

3. Place the london broil in a skillet and cook for 5 minutes on both sides for medium rare. 

4. Warm tortillas in the skillet or wrap in tin foil and place in the oven on 350 degrees for 5 minutes. 

5. Slice the steak against the grain and place a few pieces on each tortilla. 

6. Thinly slice the radishes and place a few pieces on each tortilla, along with a few slices of avocado. 

7. Top off each taco with "Srirachanaise" to taste. 

Spicy Sausage & Baked Beans

Serving: 8-10

Ingredients

2 (16 oz) can of pinto beans

1 (12 oz) package of Jack's Gourmet "Mexican Style Chorizo" Sausage

1 yellow onion

1/2 cup of hickory brown sugar barbecue sauce

1/2 cup of onion crunch

1/4 cup of olive oil

Directions

1. Pre heat oven to 375 degrees.

2. Chop onion into 1/2" pieces. 

3. Slice sausage in bite size pieces

4. Place onions and olive oil in a large frying pan. Sauté on a medium-high heat. Once the onions begin to brown, add the sausage, and sauté for 10 minutes on a medium heat. 

5. Pour the beans, and sausage mixture into a baking pan. Add the barbecue sauce. Mix well. Place in the oven for 45 minutes. 

6. Take the baking dish out of the oven, and add onion crunch over the top. Place back in the oven for 10 minutes.  

Turkey Bacon Hot Dog

Serving: 4

Ingredients

1 package of Jack's 'Sweet Italian' Beef Sausage

1 (8 oz) package of turkey bacon

1 (12 oz) package of Hot dog buns

1/2 cup of onion crunch

1 avocado

3 tablespoons of olive oil

Barbecue sauce to taste

Directions

1. Coat a large skillet with olive oil. On a medium-high heat, place the turkey bacon in the skillet and fry until cooked through, but not crispy. 

2. Option One: Coat a separate skillet with cooking spray and add the sausage. On a medium-high heat, cook your sausage and constantly turn them in order that they evenly cook. 

Option Two: Place the sausage on the grill perpendicular to the grate and 1 inch apart. Turn the sausage every 1-2 minutes in order that they evenly cook. 

They will be ready once the outside begins to crack. 

3. Once your sausage is cooked through, wrap the turkey bacon around and place back in the skillet until the bacon begins to crisp. 

4. Open your hot dog buns face down, either on a grill or skillet. Toast for 30 seconds. 

5. Once your bacon wrapped sausage and bun are ready, add a slice of avocado and onion crunch. Drizzle some barbecue sauce to taste on top. 

California Hot Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (12 oz) package of Hot Dog Buns

1/2 cup of Alfalfa Sprouts

1 package of Sabra's Guacamole 

1/2 cup of diced Cherry Tomatoes

Sriracha to taste

Mayonnaise to taste 

Directions

1. Option One: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 

Option Two: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn the hot dogs every 1-2 minutes in order that they cook evenly. 

Your hot dogs will be ready once the outside begins to crack. 

3. Open your hot dog buns face down, either on a grill or skillet and toast for 30 seconds. 

4. Add a scoop of guacamole, diced tomatoes and alfalfa sprouts to each hot dog. 

5. Lightly squeeze a thin layer of mayonnaise over your hot dogs. 

6. For extra flavor add sriracha to taste. 

Sweet Ricotta Bruschetta

Serves: 12 slices

Ingredients

1 baguette bread

1/3 cup of olive oil

1 pint of mini heirloom tomatoes

1 1/2  cups of ricotta cheese

2 tablespoons of diced basil leaves

2 tablespoons of honey

Directions

1. Slice your baguette bread into 1/2 inch pieces.

2. Coat a large frying pan with 3 tablespoons of olive oil

3. Place your baguette bread in the frying pan on a medium heat. 

4. Once the bottom of your bread begins to turn golden brown flip over. Keep an eye on the bread, as it will start to burn quickly.

5. Remove the bread from the frying pan and place on a plate. Evenly spread the ricotta cheese on each piece of bread. 

6. Thinly slice the tomatoes, and place flat down on top of the ricotta cheese.

7. Sprinkle some basil leaves on top of the tomatoes, and drizzle with honey.

~You can also find this recipe on the site Joy of Kosher~

Sautéed Butternut Squash Pasta

Serving: 6

Ingredients

1 lb. of angel hair pasta

1 pint of cherry tomatoes 

2 cups of frozen cubed butternut squash 

1/2 cup of olive oil 

1/3 cup of white wine

3 tablespoons of milk

1 cup of parmesan cheese

Directions

1. Cook pasta as directed from box. Set aside and let cool
2. Wash cherry tomatoes and cut each in half

3. In a saucepan, sauté the cherry tomatoes in the olive oil. Once the consistency of the cherry tomatoes have become soft enough that they are considered to be "mushy", place the butternut squash in the saucepan

4. After about 5 minutes, add the white wine to the cherry tomatoes and butternut squash and leave on medium low until the wine has cooked down

5. Blend the cherry tomatoes and butternut squash with an immersion blender. Add milk to create a creamy consistency 

6. Once placing the tomatoe-buttnernut squash sauce onto the pasta, place cheese to your liking

-Serve warm-

Root Beer Float

Serving: 1

For all of you gluten free and non-gluten free eaters, here's a fun summer drink to try out...

Ingredients:

2 scoops of Vanilla Ice Cream

1 12. fl. oz. bottle of Virgil's Gluten Free Root Beer 

Directions: 

1. Place 2 scoops of vanilla ice cream in a 10.5 oz cup

2. Fill the rest of the cup with Virgil's Gluten Free Root Beer. If using a full bottle of Virgil's Gluten Free Root Beer (in a larger cup), use 3 scoops of vanilla ice cream

~The perfect recipe on a hot summer day~