Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream
A rich, layered Italian-inspired dish with: crispy eggplant sweet caramelized onions silky parmesan cream creamy Burrata on top Time Prep: 30 minutes Cook: 40–50 minutes Total: ~1 hour 15 minutes Servings 4 servings Ingredients Eggplant Parmigiana Base 2 large eggplants (sliced into ½ cm rounds) 1½ cups breadcrumbs (panko preferred) ½ cup flour 2 eggs
Goat’s Cheese & Pumpkin Croquettes with Coriander Yogurt
Time Prep: 25 minutes Cook: 15–20 minutes Chill time (important): 30 minutes Total: ~1 hour Servings 4 servings (about 10–12 croquettes) Ingredients Croquettes Base 2 cups pumpkin (roasted or steamed, mashed) 100–150 g goat cheese (crumbled) 1 small onion (finely chopped) 2 garlic cloves (minced) 1 tsp olive oil or butter ½ tsp salt (adjust
Deviled Egg Cauliflower Salad
Time Prep: 10–15 minutes Cook: 10 minutes (cauliflower + eggs) Chill: optional 20–30 minutes Total: ~25 minutes Servings 4 servings Ingredients Main Base 1 medium head cauliflower (cut into florets) 6 large eggs Creamy Deviled Dressing ½ cup mayonnaise (or Greek yogurt for lighter version) 1 tbsp Dijon mustard 1 tsp yellow mustard (optional for
Easy Chicken Veggie Stir-Fry with Savory Sauce
Time Prep: 15–20 minutes Cook: 10–15 minutes Total: ~30 minutes Servings 3–4 servings Ingredients Chicken & Veggies 400 g chicken breast (thinly sliced) 1 cup broccoli florets 1 medium carrot (julienned or thin sliced) 1 bell pepper (sliced, any color) 1 small onion (sliced) 3–4 garlic cloves (minced) 1 tsp ginger (grated) 2 tbsp cooking
Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato
with Feta, Walnuts & Cranberry-Honey Glaze Time & Yield Prep: 20 minutes Cook: 35–45 minutes Serves: 4–6 Ingredients Vegetables 2 cups butternut squash (peeled, cubed) 2 cups sweet potato (cubed) 1½ cups carrots (sliced diagonally) 2 cups Brussels sprouts (halved) For Roasting 3 tbsp olive oil 1½ tsp salt 1 tsp black pepper 1 tsp
Fluffy Pancakes from Scratch
Time & Yield Prep: 10 minutes Cook: 15 minutes Serves: 3–4 (about 8–10 pancakes) Ingredients Dry 1½ cups all-purpose flour 2 tbsp sugar 1 tbsp baking powder ½ tsp salt Wet 1¼ cups milk 1 egg 3 tbsp melted butter (plus extra for cooking) 1 tsp vanilla extract Instructions 1. Mix Dry Ingredients In a
Roasted Sweet Potato Caprese Boats (Full Guide)
Time Prep: 15 minutes Cook: 35–40 minutes Total: ~55 minutes Servings 4 servings (2 halves per person) Ingredients Sweet Potato Base 2 large sweet potatoes 1 tbsp olive oil ½ tsp salt ¼ tsp black pepper Caprese Filling 1 cup cherry tomatoes (halved) 1 cup fresh mozzarella pearls (or diced mozzarella) ¼ cup fresh basil
Baked Pears with Berries, Honey, Walnuts & Blue Cheese (Full Guide)
Time Prep: 10 minutes Cook: 20–25 minutes Total: ~35 minutes Servings 3–4 servings (2 pear halves per person depending on size) Ingredients Base 3 ripe but firm pears, halved and cored 1 tbsp olive oil or melted butter ¼ tsp salt ¼ tsp black pepper Fruit & Toppings 1 cup mixed berries (blueberries, raspberries, strawberries)
Hearty Zucchini Vegetable Soup
Ingredients (Serves 4–6) 2 medium zucchini (chopped) 1 medium onion (finely chopped) 2 cloves garlic (minced) 1 medium carrot (diced) 1 celery stalk (chopped) 1 medium potato (peeled & cubed – optional for thickness) 1 tomato (chopped) or ½ cup canned tomatoes 4 cups vegetable broth (or water) 2 tbsp olive oil ½ tsp black
Classic Greek Salad (Horiatiki)
The traditional Greek village salad, known as Horiatiki, is simple, fresh, and full of bold Mediterranean flavors. It’s made without lettuce—just crisp vegetables, olives, and creamy Feta cheese. Ingredients (Serves 2–4) 3–4 ripe tomatoes (cut into wedges) 1 large cucumber (sliced or chunked) 1 small red onion (thinly sliced) 1 green bell pepper (optional, sliced)