Homemade French Fries, kicked up a notch with some truffle salt
Sweet heirloom cherry tomatoes tossed with fresh herbs, balsamic vinaigrette and crumbled feta cheese. This salad tastes like summer!
Light, tender ricotta gnocchi with a wonderful butter braised summer squash sauce.
Cool down with a refreshing glass of Watermelon Basil Water
Sweet and Sour Pork
Grilled Veggie & Bulgur Wheat Lunch
Shrimp wrapped with mango dip (in Spanish with translator on the sidebar)
Strawberry and Rose Petal Ice Cream – practically Italian!
Homemade Moon Pies - buttery graham cookies with marshmallow filling and a dark chocolate coating.
Luscious and velvety like a lemon cheesecake - Creamy Lemon Gelato
Smoked Salmon with Beetroot Houmous and Oaty Biscuits.
Black Raspberry and Chocolate Chunk Ice Cream
Chicken and Eggplants Penne Gratin (scroll down for english version)
A Thai inspired quick yet fresh and delicious beef dish.
Spicy Tangy Colocasia Chutney - spread on crackers and breads or dip with bread sticks and veggies or eat the Indian way with hot rice or flatbreads!
THE best and easiest couscous recipe ever... not to mention delicious lamb kabobs to set on top of it!
Soft Pretzels make the perfect addition to our beer tasting party.
Stuffed mushrooms in lunch and evening version [Recipe in Polish with English Translation]
Sesame ramen noodles - a satisfying and healthy solution to any frantic day
Garlic Scape Pasta Primavera
Sweet Cumin and Cardamom Refrigerator Pickles
Crockpot taco soup. You can eat great soup even on very hot days. Just toss it into the crock pot.
Summer stir-fry with sweet potato and tempeh. Gluten-free and vegan.
Leek, Lemon, and Feta Quiche
Farro with Pesto - super tasty & healthy
Caprese pizza - an Italian thin-crust pizza
Rosemary Vidalia Onion Focaccia.
The Vegan Cobb.
10 attempts to the perfect veggie burger! featuring A Couple Cooks.
Poached Eggs with Avocado and Smoked Salmon
Spicy Asparagus (gluten and soy free)
Fougasse with White Bean Salad
Hearty whole grain pancakes with zucchini is a great way to use the abundance of zucchini overflowing from the garden