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Caponata Flatbread-Vegan INGREDIENTS Flour, for the surface  1 lb.   pizza dough, thawed if frozen 2 tbsp.   red wine vinegar 1 tsp.   honey 2 1/2 tbsp.   olive oil  2  plum tomatoes, halved lengthwise 1  small eggplant (about 12 oz), halved lengthwise 1  red pepper, quarteredred pepper, quartered Kosher salt  Pepper 1 tbsp.   capers, chopped 1/4 c.   flat-leaf parsley, roughly chopped 1 c.   part-skim ricotta DIRECTIONS Heat oven to 425°F and heat grill to medium-high. On a lightly floured surface, shape pizza dough into large rectangle, transfer to a parchment-lined baking sheet, and bake 10 minutes. Remove from oven, then increase heat to 475°F.  Meanwhile, in a large bowl, whisk together vinegar, honey, and 1 tablespoon oil. Brush tomatoes, eggplant, and red pepper with 1 tablespoon oil and season with 1/4 teaspoon each salt and...

Let's face it, we come into a problem at one point or another and we google different hacks to see how we can make our lives a lot easier. Well, fear not! Here to the rescue are some hacks for you in the kitchen to help keep things clean, organize your cooking skills, or even aid you when things go awry. You can never have enough knowledge when it comes to kitchen tips and tricks and some can even help with kitchen disasters.  1. Yes, you can meal prep your pancakes © Caty Schnack  kitchen hacks meat pancake You took the time to make the batter and bring out the pancake griddle or pan and so when making extra pancakes store them in an airtight container and just reheat them throughout the week or even freeze them on a baking sheet individually and then put them in a plastic bag and reheat them in the microwave as you get that pancake crave. This can also hold true to crepes and waffles as well.   2. Reuse the water from boiling pasta and potatoes  ©...

The cookie giant, beloved for its classic chocolate chip treats, just dropped a brand new cookie dough in stores - and didn't tell a soul. Every year, the company launches its Cookie of the Year, a dough so fantastic, the packaging is printed with confetti and a giant red banner that reads: COOKIE OF THE YEAR. But every year, Toll House does so with very minimal fanfare. But that ends here. Whoop it up for 2018's magnificent Ice Cream Sundae cookies! WHOOP. WHOOP. WHOOP. WHOOP. WHOOP. © Three Snackateers  SURPRISE: Nestle's 2018 Cookie Of The Year Is Here The ladies behind  Three Snackateers  found the  dough in the refrigerator section  at a Meijer's supermarket, even though it hasn't even officially hit Nestle's site. The break-and-bake stuff is packed with the requisite chocolate chips, plus sprinkles and bits of waffle cone. All of the toppings come already smushed onto the block of dough, but  according to Three Snackateers , the crunch of the w...

 Banana Ice Cream  It is thought that ice cream may be the downfall of us all one day. Ice cream in the summer is not only ubiquitous, it is imposing. It declares its presence and demands to be eaten. With ice cream trucks all over the streets and soft serves on the beach, how can you not? We've got a worthy contender. This one-ingredient ice cream we're sharing today contains zero dairy, takes minutes to make and doesn't require an ice cream maker. What? It's bananas. Literally. Here's the secret, super simple recipe. One-Ingredient Banana Ice Cream Servings: 2  Time: 5 minutes Ingredients: 2 Ripe Bananas, sliced and frozen Directions: Add bananas to the food processor and blend. Occasionally scrape down the sides and continue to blend until smooth, approximately 3-5 minutes. Scoop into a bowl and enjoy immediately as a soft serve! For firmer ice cream, place in an airtight freezer-safe container and freeze for at least 1 h...

Gyros with Greek Chicken, Tzatziki and Homemade Greek Pita Flatbread Isn’t Greek food amazing? I’ve never been a huge fan until pretty much the last year. I live in the midwest and have temporarily moved to the East coast and there is SO much more Mediterranean food here than where I’m from. We had some delicious gyros last week at a restaurant so it inspired me to create some at home. Yes, these have a lot of steps and they can seem to have a lengthy prep but if you do it all from scratch you’ll be glad you did. Although, if you are looking to make it a little bit healthier you could simply omit the pita altogether and just make it into a salad (which is what I did the second day). Another option would be to serve it over lemon mint rice instead of pita. Don’t get me wrong, the homemade pita is delicious, especially right when it comes off the hot skillet, but lets be honest – we don’t often have a lot of time to make the entire meal from scratch. These are loaded with fresh and excit...

Gyros with Greek Chicken, Tzatziki and Homemade Greek Pita Flatbread

Chocolate, coconut and mint biscuits (gluten-free)

Horiatiki salad Ingredients 125 g greek feta 2 green peppers 1 cucumber 1 small red onion 5 ripe tomatoes 1 handful of kalamata olives 1 tesapoon dried oregano 3-4 tablespoons extra virgin olive oil 3-4 tablespoons red wine vinegar Method Crumble the feta into chunks, deseed and slice the peppers, and peel and slice the cucumber and onion. Slice the tomatoes. Combine all the ingredients except the oregano, oil and vinegar in a salad bowl. Just before serving, sprinkle the salad with the oregano, season with freshly ground black pepper and dress with the oil and red wine vinegar.

Horiatiki salad Ingredients 125 g greek feta 2 green peppers 1 cucumber 1 small red onion 5 ripe tomatoes 1 handful of kalamata olives 1 tesapoon dried oregano 3-4 tablespoons extra virgin olive oil 3-4 tablespoons red wine vinegar Method Crumble the feta into chunks, deseed and slice the peppers, and peel and slice the cucumber and onion. Slice the tomatoes. Combine all the ingredients except the oregano, oil and vinegar in a salad bowl. Just before serving, sprinkle the salad with the oregano, season with freshly ground black pepper and dress with the oil and red wine vinegar.

Vegan Chocolate Chip Cookie Ice Cream Sandwiches Ingredients for 5 sandwhiches ½ cup (100 g) granulated sugar ¾ cup (165 g) dark brown sugar, packed 1 teaspoon salt ½ cup (120 mL) refined coconut oil, melted ¼ cup (60 mL) oat milk 1 teaspoon vanilla extract 1 ½ cups (185 g) all-purpose flour ½ teaspoon baking soda 8 oz (225 g) vegan chocolate chips 2 pt (575 g) vegan vanilla ice cream vegan dark chocolate, in small chunks, for garnish, optional Preparation In a large bowl, whisk together the granulated sugar, brown sugar, salt, and coconut oil until combined. Whisk in the oat milk and vanilla, until the sugar has dissolved and the batter is smooth. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix, until just combined. Fold in the chocolate chips. Chill the dough for at least 30 minutes. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Using an ice cream scoop, scoop the dough onto the prepared baking sheet...