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These Mini Pickle Salami Tacos are cold, crunchy, creamy, and easy to throw together for a low-carb snack or party appetizer! Each one starts with thin Genoa salami spread with whipped cream cheese and a mini sweet gherkin tucked into the center. Everything Bagel seasoning and a drizzle of hot honey add a savory-sweet finish before you fold the salami up like a tiny taco.

Add mayonnaise, sriracha, mustard, lemon juice, salt, and pepper to a mixing bowl. Whisk to combine. Add in the celery and shrimp and gently stir to thoroughly coat everything. (Cover and put it in the refrigerator while you prepare the buns.) Butter the sides of the brioche top slice buns. In a nonstick skillet over medium-high heat, toast the buttered sides of the buns until crisp and lightly golden, about 2-3 minutes depending on the pan you use. Stuff the shrimp mixture into each bun.

Pass the tortilla chips because this Mango Salsa recipe is made for scooping! It’s sweet and juicy from the mango, crisp from the cucumber and bell pepper, and spicy thanks to the jalapeño. This fresh mango salsa is a no-cook side that comes together in minutes once everything is diced.…it’s that easy! I love serving it with chips at summer parties and cookouts, or spooned over tacos and rice bowls. Pin this now to find it later This post may contain affiliate links.

This Edamame Salad recipe is bright, herby, salty, and seriously easy to throw together! I start with tender edamame, add creamy crumbles of feta and plenty of fresh dill and parsley, then coat it all in a tangy homemade lemon-Dijon dressing. There’s very little chopping involved, and the dressing is shaken right in a jar, which keeps prep and cleanup as simple as can be! Pin this now to find it later This post may contain affiliate links.

Often considered the national dessert of Thailand, Mango Sticky Rice combines sweet sticky rice, ripe mango, and a glossy coconut sauce into one deliciously unexpected dish. I always order mango sticky rice whenever I visit my favorite Thai restaurant, but when a restaurant trip isn’t happening, this homemade version makes it easy to enjoy at home. Just remember to soak the rice ahead of time for the best texture! Pin this now to find it later This post may contain affiliate links.

Thin, flexible ribbons of carrot and cucumber make this Shaved Carrot Salad a delicious change from a regular chopped salad. They’re tossed in a nutty sesame dressing that’s tangy, savory, slightly sweet, and gently spicy, with plenty of fresh ginger and garlic mixed in. This raw carrot salad is an easy no-cook side you can serve immediately, but I think it tastes even better after a 30 minute rest in the fridge. Pin this now to find it later This post may contain affiliate links.

Wash and dry your peaches. Cut them in half and remove the pit. Place the peaches in a paper liner in your air fryer, cut side down. Air fry at 350℉ for 5 minutes. In the meantime, in a small bowl, combine the butter, brown sugar, cinnamon, vanilla, and salt. Flip the peaches over and spread the butter mixture over the cut side of the peach halves. Air fry another 7-10 minutes, or until tender and a bit caramelized. Top with granola or chopped toasted pecans.

Preheat oven to 350°F. Line a 8×4 loaf pan with parchment paper, leaving a slight overhang on the two longer sides for easier removal. In a large bowl whisk together the dry ingredients. In a medium bowl whisk together egg, oil, yogurt, sugar, vanilla, lemon juice and zest until incorporated. Stir in the zucchini. Add wet ingredients to the dry ingredients and mix until just combined (do not over-mix or your bread will be tough).

Slice pickles in half lengthwise, using a small measuring spoon, scoop out the seeds and middle of the pickle to make a canoe shape. Set the pickles aside and transfer the dill pickle pulp to the bowl of a food processor. To the food processor with the pickle pulp, add all the other ingredients. Pulse until smooth. Transfer to a piping bag. Pipe egg filling into the hollowed out pickles. Before serving, garnish with a hit of crushed red pepper flakes and crushed potato chips. Enjoy!

In a mixing bowl, whisk together the pancake mix, cinnamon, vanilla, and Sprite until no lumps remain and it's the consistency of pancake batter. It should be thick, but very pourable. (Add a bit more dry mix or soda to get the proper consistency, if necessary.) Transfer the batter to a squeeze bottle with a ½-inch opening (or ziploc bag with the corner snipped off.) In a deep nonstick skillet or medium-sized saucepan, add enough oil so that it's 1½-2 inches tall. Heat to 350°F-375°F.