Ingredients:For the Cooked Berries:2 cups (300 g) frozen mixed berriesFor the Vegan Whipped Ricotta:7.1 oz (200 g) firm tofu¼ cup (60 mL) coconut cream¼ cup (60 mL) unsweetened soy Greek-style yogurt2 tsp (4 g) lemon zest¼ lemon, juiced1 Tbsp (15 mL) maple syrup (more to taste)1 tsp (5 mL) pure vanilla extractFor Assembly:6 slices multi-grain bread, toasted1 tsp (2 g) lemon...

 Elote Queso Ingredients:For the Elote Queso:2 tablespoons butter1 tablespoon olive oil1 jalapeño, minced2 cloves garlic, minced2 tablespoons flour1 1/2 cups milk (evaporated milk is recommended)1 cup shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese1 teaspoon salt2–3 ears of corn, roasted (about 2 cups)1/4 cup fresh cilantro, chopped1/4 cup V&V...

 Crispy Potato Salad Ingredients:3 lbs Yukon gold potatoes, cut into 2-inch pieces3 tablespoons olive oil1/2 teaspoon garlic powder1/2 cup sour cream1/2 cup mayonnaise1/4 cup finely chopped fresh scallions, divided2 tablespoons finely chopped fresh dill, divided2 tablespoons finely chopped fresh parsley, divided1 tablespoon Dijon mustard1 tablespoon lemon juiceKosher salt and freshly...

Ingredients:- 12 large eggs- 1/3 cup mayonnaise- 1 1/2 tbsp chili garlic sauce (adjust based on your spice preference)- Smoked paprika (for that smoky touch)- Crispy fried onions (for crunch)Directions:1. Start by boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.2. After 12 minutes,...

 Easy Korean Meatballs with Sweet Spicy BBQ Sauce Ingredients:For the Meatballs:1 ½ pounds ground beef (90/10 recommended, or use ground turkey or chicken)1 small red onion, finely chopped (yellow onion may also be used)2 cloves garlic, minced1 large egg, lightly beaten⅓ cup panko breadcrumbs (use gluten-free panko if needed)1 tablespoon gochujang (Korean chili paste)2...