Poke and Quinoa Salad Hawaiian Poke Quinoa Bowl with Avocado and Sesame Soy Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water 1/2 lb sushi-grade ahi tuna, diced 1 tbsp soy sauce 1 tbsp sesame oil 1 tsp rice vinegar 1 tsp honey 1/2 avocado, diced 1/2 cucumber, diced 1/4 cup shredded carrots 2 radishes, thinly sliced 1/4 cup edamame, cooked and shelled 1 tbsp green onions, sliced 1 tsp sesame seeds (white or black) Optional: sliced nori, pickled ginger, or spicy mayo for garnish Directions: In a saucepan, bring water and quinoa to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and let cool. In a medium bowl, combine soy sauce, sesame oil, rice vinegar, and honey. Add diced tuna and gently toss. Chill for 10–15 minutes. In serving bowls, layer the cooled quinoa with cucumber, carrots, radishes, edamame, avocado, and marinated tuna. Sprinkle with sesame seeds and green onions. Garnish with optional toppings like nori strips or spicy mayo. Serve immediately and enjoy this protein-packed, fresh bowl! Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 430 kcal | Servings: 2 bowls #pokequinoasalad #ahiquinoabowl #hawaiianpoke #quinoabowlrecipes #freshpoke #healthybowls #quinoapoke #sushigradeahi #cleanbowls #mealprepideas #healthylunches #nutritiousanddelicious #avocadolove #pokeandveggies #rainbowbowl #wellnessrecipes #pokeplating #highproteinlunch #wholesomebowls #easymeals Fresh, colorful, and absolutely delicious – this Poke and Quinoa Salad is the perfect light but satisfying meal!

Canadian Atlantic Lobster Boil A classic seafood feast from Canada’s Atlantic provinces, this dish features whole lobsters boiled with potatoes, corn, and smoked sausage. Ingredients (Serves 4): * 2 whole live lobsters (about 1.2kg each) * 500g baby potatoes * 2 ears corn, cut into thirds * 200g smoked sausage, sliced * 2 lemons, quartered * Salt, butter, Old Bay seasoning Instructions: 1. Boil potatoes in salted water until nearly tender. Add corn and sausage, cook 5 more minutes. 2. Add lobsters, cook for 10–12 minutes until bright red. 3. Drain and serve all together on a large platter with melted butter and lemon wedges. Canadian Tip: Use plenty of butter and serve with crusty bread for soaking up juices.

Cajun Shrimp and Chicken Pasta Spicy Cajun Cream Pasta with Shrimp and Chicken Ingredients: 8 oz fettuccine or penne pasta 1/2 lb shrimp, peeled and deveined 1/2 lb chicken breast, thinly sliced 2 tbsp Cajun seasoning (divided) 2 tbsp olive oil 1 tbsp butter 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 small red onion, sliced 3 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Salt and pepper, to taste Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package directions. Drain and set aside. Season shrimp and chicken separately with 1 tbsp of Cajun seasoning each. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Cook the chicken for 5–6 minutes until golden and cooked through. Remove and set aside. Add another 1 tbsp olive oil to the same skillet and cook the shrimp for 2–3 minutes per side or until pink and opaque. Remove and set aside. Lower heat to medium, add butter to the skillet, then sauté bell peppers and onion for 4–5 minutes until softened. Add garlic and cook for another 30 seconds. Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer. Stir in Parmesan cheese and let it melt into the sauce. Season with salt and pepper to taste. Return the cooked shrimp and chicken to the skillet, along with the cooked pasta. Toss everything to coat in the creamy sauce. Garnish with fresh parsley and serve hot. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 610 kcal | Servings: 4 servings #cajunpasta #shrimpandchickenpasta #creamycajunpasta #spicycomfortfood #southernpasta #easyweeknightmeal #homecooking #pastarecipe #creamyshrimpchicken #cajunflavors #comfortfoodrecipes #spicydinnerideas #seafoodpasta #quickdinnerrecipe #pastaheaven #onepotmeal #chickendinner #shrimpdinner #cheesypasta #easyfamilydinner Creamy, spicy, and loaded with shrimp and chicken – this Cajun Pasta is the ultimate comfort food you didn’t know you needed!

Slovak Bryndzové Halušky – Potato Dumplings with Sheep Cheese The national dish of Slovakia — soft potato dumplings mixed with tangy bryndza sheep cheese and topped with fried bacon. Ingredients (Serves 3): • 500g potatoes, grated • 150g all-purpose flour • 200g bryndza cheese (or feta as substitute) • 100g bacon, diced • Salt Instructions: 1. Mix grated potatoes with flour and a pinch of salt to form a sticky dough. 2. Drop small portions into boiling salted water; cook until dumplings float (\~3 mins). 3. Fry diced bacon until crispy. 4. Drain dumplings and mix with bryndza cheese. 5. Top with fried bacon and serve immediately. Slovak Tip: Serve with sour cream or chives for added flavor.

Gochujang Chicken Sandwich with Spicy Mayo Crispy Fried Chicken Sandwich with Spicy Korean Gochujang Mayo Ingredients: 2 boneless, skinless chicken thighs 1 cup buttermilk 1 teaspoon garlic powder 1 teaspoon paprika 1 cup all-purpose flour Salt and pepper to taste Vegetable oil, for frying 2 brioche buns 1/2 cup shredded lettuce 4 slices cucumber 2 tablespoons butter, for toasting buns For the Spicy Gochujang Mayo: 1/4 cup mayonnaise 1 tablespoon gochujang (Korean chili paste) 1 teaspoon rice vinegar 1 teaspoon honey 1/2 teaspoon sesame oil Pinch of salt Directions: Whisk buttermilk with garlic powder, paprika, salt, and pepper. Add chicken thighs and marinate for at least 1 hour (or overnight). In a bowl, mix flour with a bit more salt and pepper. Dredge the marinated chicken in flour until well coated. Heat oil in a pan over medium-high heat. Fry chicken thighs until golden brown and crispy, about 4–5 minutes per side. Drain on a wire rack. In a small bowl, mix all gochujang mayo ingredients until smooth. Adjust heat level to taste. Lightly butter and toast brioche buns until golden. Assemble sandwiches: spread gochujang mayo on both buns, layer lettuce, fried chicken, cucumber slices, and top with the bun. Serve hot. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 620 kcal | Servings: 2 servings #koreanflavors #gochujangmayo #spicysandwich #friedchicken #koreanfusion #briochebun #crispychicken #easyrecipes #homemadesandwich #flavorpacked #asiansauces #spicyfoodie #chickensandwich #heatseekers #weeknightdinner #comfortfood #foodtrends #fusionflavors #koreanstyle #saucybites Say hello to your new obsession: crispy fried chicken drenched in creamy, spicy Korean Gochujang mayo on a toasted brioche bun!