Ingredients:

• 2 cups all-purpose flour
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• 1 tablespoon baking powder
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• 1/2 teaspoon salt
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• 1/2 cup vegan butter, chilled and cubed
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• 3/4 cup unsweetened almond milk
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• 1 tablespoon apple cider vinegar
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• 2 tablespoons maple syrup
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Instructions:

Preheat oven to 425F 220C

In a small bowl, mix almond milk and apple cider vinegar

Let sit for 5 minutes to curdle

In a large mixing bowl, whisk together flour, baking powder, and salt

Cut in the chilled vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs

Pour in the almond milk mixture and maple syrup

Stir until just combined

Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together

Roll out the dough to about 1-inch thickness

Use a biscuit cutter to cut out biscuits

Place the biscuits onto a baking sheet lined with parchment paper, leaving space between each one

Bake for 12-15 minutes, or until the biscuits are golden brown

Remove from oven and let cool slightly before serving

Ingredients:

• 2 lbs pork belly, skin-on, cut into 2-inch cubes
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• 1 tablespoon salt
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• 1 teaspoon ground cumin
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• 1 teaspoon paprika
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1/2 teaspoon black pepper
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• 1 cup water
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• 2 tablespoons vegetable oil for frying
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• Lime wedges for serving
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Instructions:

In a large bowl, combine salt, ground cumin, paprika, garlic powder, onion powder, and black pepper to create the seasoning mix

Rub the seasoning mix over the pork belly cubes, ensuring they are well-coated

Let it marinate for at least 30 minutes

In a large skillet, heat vegetable oil over medium-high heat

Add the marinated pork belly cubes to the skillet and sear on all sides until browned

Pour water into the skillet, reduce the heat to low, cover, and let it simmer for 45-60 minutes or until the pork is tender and the water has evaporated

Increase the heat to medium-high and fry the pork belly cubes until golden and crispy

Serve the Colombian Fried Pork Belly with lime wedges on the side

Enjoy this delicious and flavorful Sweet y Salado recipe!

Ingredients:

• 1 lb ground beef 80% lean
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• Salt and black pepper to taste
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• 4 slices of cheddar cheese
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• 4 hamburger buns
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• 4 leaves of lettuce
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• 1 tomato, sliced
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• 1/2 red onion, thinly sliced
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• 4 pickle slices
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• Ketchup and mustard for condiments
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Instructions:

Warm up the grill over medium-high heat

Form the ground beef into 8 thin patties that are all the same size

Add salt and black pepper to the patties

On four of the patties, put a slice of cheddar cheese

The remaining 4 patties will be put on top of the cheese-covered patties to make 4 stuffed burgers

The burgers should be medium-rare to medium-done after being cooked on the grill for about 4 to 5 minutes per side

Toast the hamburger buns on the grill for a minute or two at the end of the cooking time

Place a lettuce leaf on the bottom half of each bun, then place a stuffed burger patty on top of it

On top of the burger patty, put slices of tomato, red onion, and pickle

Put mustard and ketchup on the top half of the buns, then put them on top of the burger to finish the sandwich

Enjoy the Double RL Ranch Burgers hot with your favorite sides

Ingredients:

• 200g pasta of your choice
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• 1 tablespoon olive oil
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• 2 cloves garlic, minced
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• 1 small onion, finely chopped
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• 1 cup cherry tomatoes, halved
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• 1 cup asparagus, chopped
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• 1 cup green peas
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• 1 cup baby spinach leaves
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• Salt and pepper to taste
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• Juice of 1 lemon
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• 2 tablespoons nutritional yeast optional
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• Fresh basil leaves for garnish
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Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Put in the onion and garlic, and cook until the onion is soft

Olives, asparagus, and green peas should be added

After 5 to 7 minutes, the vegetables should be soft

Add fresh spinach leaves and cooked pasta

Add lemon juice, salt, and pepper to taste

Sprinkle to mix

If you want to, sprinkle nutritional yeast on top of the pasta and toss it again to coat

Add fresh basil leaves on top and serve hot

Have fun with your colorful spring vegetable pasta!

Ingredients:

• 1 box of your favorite cake mix
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• 1/2 cup vegetable oil
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• 3 large eggs
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• 1 cup water
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• 1 cup frosting any flavor
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• 2 cups candy melts various colors
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• Sprinkles for decoration
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Instructions:

Preheat the oven to 350F 175C and grease a cake pop mold

In a bowl, mix the cake mix, vegetable oil, eggs, and water until well combined

Pour the batter into the cake pop mold and bake for 15-20 minutes or until a toothpick comes out clean

Let the cake pops cool completely

Crumble the cake into fine crumbs in a large bowl

Add the frosting and mix until a dough-like consistency forms

Roll the mixture into small cake balls and place them on a lined baking sheet

Melt the candy melts according to the package instructions

Dip each cake pop into the melted candy melts, coating it completely

Decorate with sprinkles while the coating is still wet

Let the cake pops set and cool completely before serving

Ingredients:

• 4 chicken breasts
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• 1 packet ranch dressing mix
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• 1/2 cup breadcrumbs
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• 1/4 cup grated Parmesan cheese
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• 1/4 cup melted butter
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Instructions:

Warm the oven up to 190C 375F

Ranch dressing mix, breadcrumbs, and Parmesan cheese should all be mixed together in a shallow dish

Dip each chicken breast in the melted butter, and then cover it with the breadcrumb mix

Spread the chicken breasts out in a baking dish that has been greased

After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the coating is golden brown

Ingredients:

• 2 racks of pork ribs
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• Salt and black pepper to taste
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• 1 cup honey
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• 1 bottle of your favorite beer
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• 1/2 cup soy sauce
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• 4 cloves garlic, minced
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• 1 tablespoon ginger, grated
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• 1 teaspoon smoked paprika
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• 1 teaspoon onion powder
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• 1/2 teaspoon cayenne pepper
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• Fresh cilantro for garnish
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Instructions:

Preheat the oven to 325F 163C

Season the ribs with salt and black pepper

In a large oven-safe pot, combine honey, beer, soy sauce, garlic, ginger, smoked paprika, onion powder, and cayenne pepper

Place the seasoned ribs in the pot, ensuring they are fully submerged in the liquid

Cover the pot and braise the ribs in the preheated oven for 2

5 hours, or until the meat is tender and easily pulls away from the bones

Remove the ribs from the pot and place them on a preheated grill

Grill the ribs for about 10 minutes, basting with the braising liquid, until they develop a caramelized crust

Garnish the ribs with fresh cilantro before serving

Ingredients:

• 1 lb chicken breast, thinly sliced
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• 2 tablespoons soy sauce
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• 2 tablespoons raspberry jam
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• 1 tablespoon ginger, minced
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• 2 cloves garlic, minced
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• 1 red bell pepper, thinly sliced
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• 1 yellow bell pepper, thinly sliced
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• 1 cup snow peas
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• 2 tablespoons vegetable oil
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• Salt and pepper to taste
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• Cooked rice for serving
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Instructions:

In a small bowl, mix together soy sauce and raspberry jam

Heat vegetable oil in a large skillet over medium-high heat

Add chicken slices and cook until browned, about 5 minutes

Remove chicken from skillet and set aside

In the same skillet, add ginger and garlic, cook for 1 minute

Add bell peppers and snow peas, cook until slightly tender, about 3-4 minutes

Return chicken to the skillet, pour the soy sauce-raspberry mixture over the chicken and vegetables

Stir-fry for another 2-3 minutes until everything is heated through and well coated

Season with salt and pepper to taste

Serve hot over cooked rice

Ingredients:

• 8 ounces whole wheat spaghetti
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• 2 swordfish steaks 6 ounces each
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• 1/4 cup olive oil
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• 4 cloves garlic, minced
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• 1 pint cherry tomatoes, halved
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• 1/4 cup chopped Kalamata olives
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• 2 tablespoons capers
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• 1/4 cup chopped fresh parsley
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• Zest of 1 lemon
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• Salt and black pepper to taste
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Instructions:

Warm the grill up to a medium-high level

Follow the directions on the package to cook the spaghetti until it is al dente

Remove the water and set it aside

Sprinkle salt and pepper on swordfish steaks and brush them with olive oil

It should be cooked all the way through after 4 to 5 minutes on each side on the grill

Take it off the grill and set it down to rest

Warm up the olive oil in a big pan over medium-low heat

For about one minute, until the garlic smells good, add the minced garlic

Put olives, capers, and cherry tomatoes in the pan

After 3 to 4 minutes, the tomatoes should start to get soft

The cooked spaghetti, chopped parsley, and lemon zest should all be mixed in

Toss until everything is heated through and well mixed

Grate swordfish on a grill and put it on top of the pasta

If you want, you can add more parsley and lemon wedges as a garnish

Warm up and serve