These will be the best French fries you’ve ever had! They’re double-fried and super crispy! Serve them up alongside some juicy hamburgers, and don’t forget the dip! We highly recommend Tzatziki dip, because it’s light, although delicious, and won’t overwhelm the fries. The secret to crispy fries is soaking them in water beforehand. Now that you know this trick, you’ll never want to go back to the old way of making French fries again! Take a look at the recipe below!

Crispy Double-Fried French Fries

Photos: Cooking on the Weekends, Damn Delicious, The Epoch Times.

We have the ultimate chicken/tuna salad recipe for you! It takes a little bit more time to make than regular chicken or tuna salad, but it’s so worth it! This salad has Greek yogurt garlic ranch mayo instead of your regular mayonnaise. It also has veggies like grilled peppers, celery, carrots, and red onion. Without any further ado, here is the ultimate chicken or tuna salad that you must make today!

The ULTIMATE Chicken or Tuna Salad Sandwich Recipe!

We guarantee that this will be your new favorite chicken or tuna salad recipe!

Ingredients

• 2-3 cups shredded chicken or 4 cans of tuna (drained)
• 2 green onions (sliced)
• 1 red bell pepper (roasted, peeled, seeded and diced)
• 1 yellow bell pepper (roasted, peeled, seeded and diced)
• 1 small carrot (peeled and grated)
• 2 celery (finely diced)
• 1 small red onion (diced)
• 1-3 avocados, slightly mashed (number of avocados depends on how many sandwiches you’re making)
• salt and black pepper

For the Greek Yogurt Garlic Ranch

• 2/3 cup Greek yogurt
• 2-3 tbsp mayonnaise
• 1/4 cup fresh parsley (chopped)
• 2 tbsp chives (chopped)
• 1 tbsp fresh dill weed (chopped)
• 1 garlic clove (chopped and smashed into a paste with a pinch of salt)
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup buttermilk
• salt and pepper to taste

For the Salad

1. Combine first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you like.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
3. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread.

For the Greek Yogurt Garlic Ranch

1. Place Greek yogurt in a strainer lined with cheesecloth over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours.
2. In a bowl, stir together yogurt, mayonnaise, parsley, chives, dill, garlic paste, garlic powder, and onion powder.
3. Stir in buttermilk.
4. Season to taste with salt and pepper.
5. Wrap and refrigerate for several hours before adding to salad.

 Photos: Parsley Sage and Sweet.

This veggie flatbread is perfect for vegetarians, and extremely easy to make! Loaded up with zucchini, red peppers, onions, and tomatoes, this flatbread is super light and makes a great appetizer!

To get started, heat your oven to 400 F. Then, roll out the dough to create a large rectangle. Place the rolled-out dough on a piece of parchment paper sprayed with non-stick spray. Take the goat cheese and spread half of it onto the dough. Sprinkle half of the Parmesan cheese on top, along with half the dill.

Fold the other half of the dough on top of the side with the cheese. Sprinkle the rest of the goat cheese and Parmesan. Arrange the veggies on top and brush with olive oil. Sprinkle salt, pepper, and the remaining dill over the veggies. That’s it! Super easy, filling, and perfect for summer!

Roasted Veggie Flatbread with Parmesan Cheese

Ingredients

• 16 oz. refrigerated or frozen pizza dough
• 6 oz. soft goat cheese or herb cheese spread
• ¾ cup grated Parmesan cheese
• 3 tbsp chopped fresh dill
• 1 red onion (thinly sliced)
• 1 zucchini (thinly sliced)
• 2 tomatoes (thinly sliced)
• 1 red pepper (thinly sliced)
• Olive oil
• Salt and Pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Roll dough into a large rectangle and place it a piece of parchment paper sprayed with a non-stick spray.
3. Sprinkle half of the goat cheese, half of the dill, and half of the Parmesan onto one half of the dough.
4. Fold the other half of the dough on top of the cheese. Sprinkle remaining goat cheese and Parmesan cheese.
5. Arrange vegetables over the top and brush with olive oil. Sprinkle with salt, pepper, and remaining dill.
6. Bake for 22-25 minutes, or until the edges are golden. Cut in half lengthwise, then slice into 2-inch long slices. Serve warm.

Photos and recipe: A Spicy Perspective.

Serve these salmon kabobs as an appetizer at your next BBQ! All you have to do is marinade them in a simple sauce, put them onto skewers, and toss them onto the grill! The marinade is made up of soy sauce, honey, rice vinegar, ginger, garlic, and pepper. Deliciously healthy, these kabobs are sure to become a new favourite!

Citrus Grilled Salmon Barbeque Kabobs

Try these kabobs at your next BBQ, they’re a guaranteed crowd-pleaser!

Ingredients

• 1 pound salmon fillet without skin
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tbsp rice vinegar
• 1 tsp minced fresh ginger
• 1 clove garlic, minced
• 1 pinch black pepper
• fresh lemon slices
• 12 skewers

Instructions

1. Slice the salmon into small chunks. Thread the salmon pieces onto soaked wooden skewers, alternating with lemon slices. Place them in a shallow dish.
2. In a bowl, combine soy sauce, ginger, honey, pepper, and garlic. Mix well. Pour the marinade over the skewers and coat well. Leave it to stand at room temperature for 30 minutes.
3. When you’re finished marinading, transfer the marinade to a small saucepan and simmer for a few minutes.
4. Preheat your outdoor grill to medium-high heat.
5. Oil your grates lightly. Cook your skewers for 4 minutes each side. Brush them often with the marinade until the fish flakes easily with a fork.

Photos: Community.Epicurious, My Invisible Crown.