Pickle de Gallo /Southern Bite

https://southernbite.com/pickle-de-gallo/

Make A Beautiful Kaleidoscope

Go to Mark Montano youtube page by copying and then pasting this link into your brouser- https://www.youtube.com/@MarkMontanoMakeYourMark ..Then copy and paste this into the search tab on his youtube page- "Make A Beautiful Kaleidoscope"

Low Carb Cheese Puffs / Fake Cheetos

go to his youtube channel by copying and pasting this link in google or bing - https://www.youtube.com/@HighfalutinLowCarb copy and paste this link in the search tab on his youtube channel- https://www.youtube.com/watch?v=sgiNXF4P-PM or copy and paste this in the youtube search "THESE AREN'T CHEETOS! - The Best Low Carb Cheese Puffs I've Tried"

Spanish Country Potatoes w Eggs

https://spainonafork.com/spanish-country-potatoes-with-eggs-recipe/

Chickpea and Cucumber Salad

4-6 servings Ingredients : 400 g / 14 ounces canned chickpeas, drain and rinse 2 medium cucumbers, slice lengthwise and then into half moons 350 g / 12 ounces cherry tomatoes, slice in half 1 yellow bell pepper, deseed and dice into 1/2 inch pieces 8-10 black olives, slice into thin rings 1/4 red onion, dice fine A bunch of parsley, destem and chop fine Place everything in a bowl and toss. cover and chill in the fridge for 20 minutes while you make the dressing. 100 g feta cheese crumbled for serving Dressing: Zest of 1 lemon Juice of 1 lemon 1 clove of garlic, minced 1 tablespoon honey 1 tablespoon vinegar 4 tablespoons olive oil Salt and pepper to taste Whisk all the dressing ingredients together. Pour all at once over the chilled salad. Toss to cover everything. Serve immediately or keep covered and chilled. Toss before serving. Add the crumbled feta to each serving.

Dandelion Greens / Eggs / Fried Cornbread / Spring Tonic

Copy and paste- https://www.youtube.com/@CelebratingAppalachia Search for "Dandelion Greens" .Scroll down andclick on- "Dandelion Greens & Eggs - So Easy and So Yummy ll Fried Cornbread with Pepper Jelly"

Delicata Squash And Butternut Squash Soup

1 Small red onion, 1/4 inch dice 1 Rib of celery, 1/4 inch dice 1 Medium carrot, 1/4 inch dice 2 Cloves of garlic, finely minced 1 tablespoon Tomato paste 1 Delicata squash, 1/2 inch dice 1 cup Butternut squash, 1/2 inch dice 4 cups Chicken stock, or veggie 1/3 cup Uncooked rice 1 teaspoons Dried tarragon 1 teaspoon Ground turmeric 1 teaspoon Dried dill 1/2 teaspoon Dried thyme 1/4-1/2 teaspoon Red pepper flakes 1 cup Baby spinach leaves, torn 1 tablespoon White wine vinegar Salt and pepper Grated Parmesan cheese, optional Sauté the onions, celery, and carrots in 2-3 tablespoons of olive oil until translucent. Add the garlic and tomato paste. Continue to cook until tomato paste haschanged color. Add the two squash and stock, then bring to a boil. Add the rice and spices. Reduce soup to a simmer, cook for 20 minutes. After 20 minutes, check for seasoning. Add the torn spinach and vinegar to finish. Serve with freshly ground black pepper and grated Parmesan cheese.