Chickpea Salad with Feta Cheese

A very simple salad, composed of canned chickpeas and feta. The tomatoes and bell peppers are not necessary, but provide more flavor and vitamins, as well as a vibrant color.

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Chickpea Salad with Feta Cheese
The feta cheese is already salty enough, so salt the salad lightly.
Prep Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. In a salad bowl, mix the chickpea, feta, tomatos, bell pepper, onion, garlic, and herbs.
  2. Season with salt and pepper. Drizzle with freshly pressed lemon juice and olive oil. Serve right away or keep it in the refrigerator.

Spinach Salad with Strawberries

This spinach salad with strawberries is seasoned with a delicious homemade sauce, made with balsamic vinegar, olive oil, and a little jam. A perfect summer salad!

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Spinach Salad with Strawberries
Prep Time 15 minutes
Servings
servings
Ingredients
Salad
Prep Time 15 minutes
Servings
servings
Ingredients
Salad
Instructions
  1. In the bowl, combine the spinach, red onion and strawberries.
  2. In the jar, whisk together olive oil, balsamic vinegar, salt, pepper, jam and paprika, to make a smooth sauce.
  3. Drizzle the salad with dressing and serve immediately.
  4. If you want, you can add some almonds or other roasted nuts.

Kale Salad with Avocado and Mango

I am so excited that warmer weather is finally here. Now is the best time for healthy greens and fresh juicy mango. There is just not one single thing I don’t like about this salad. Trust me this is a salad you want to try.

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Kale Salad with Avocado and Mango
Prep Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Wash all the ingredients.
  2. In a large bowl, add the kale, 2 tsp of olive oil and a pinch of salt. Massage until the kale starts soften(it will darken in color). Set it aside.
  3. Meanwhile peel and dice mango into 1/2" cubes.
  4. Cut onion into half-moon slices.
  5. Slice the avocado while it's in its shell and gently scoop the slices with a spoon.
  6. Finely chop the cilantro.
  7. Squeeze juicy mandarin into a small bowl. Add honey, Dijon mustard, olive oil, salt and freshly ground black pepper. Whisk together.
  8. Mix everything together, top with grated parmesan cheese and drizzle with dressing.

Mediterranean Roasted Tomato Tart

Who said that tarts are only for dessert? Fill a square of puff pastry with colorful mosaic of tomatoes, cheese, Dijon mustard, herbs de Provence and surprise your friends or family with this savory piece of artwork.

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Mediterranean Roasted Tomato Tart
This mediterranean tart is a must make. You can make it with tomatoes of the same or different size, of different colors and different varieties. The most important thing is that they are ripe and flavorful. Perfect dish for small crowds.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
persons
Prep Time 10 minutes
Cook Time 25 minutes
Servings
persons
Instructions
  1. Cut tomatoes into thin (0.5 cm) slices. Put them in a single layer on paper towel. Pat dry with paper towel.
  2. Preheat the oven to 375°F. On the floured piece of parchment paper roll out the puff pastry and poke all over with a fork, to release the steam while baking.
  3. Evenly spread with dijon mustard.
  4. Arrange the tomatoes on top. Fold the edges of dough.
  5. Season with salt and pepper, sprinkle with cheese and herbs.
  6. Bake on the bottom rack of the oven for about 25-30 minutes until the tomatoes are cooked through and the cheese is softening and colouring at the edges.
  7. Cut the tart into quarters, garnish with fresh basil and serve.

Seasonal Radishes Salad

Even with it’s simplicity, this salad will look good on any table arrangement. All that is needed for this recipe are fresh radishes and fresh herbs. These thinly sliced radishes create a colorful and delicious entree that will please any veggie-lover. Add your favorite fresh herbs, season with salt and pepper, and drizzle with vinegar and olive oil. You can use any vinegar you like: white, apple or balsamic. I like to make this salad with white vinegar. This salad looks amazing if served in a white salad bowl.

 

 


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Seasonal Radishes Salad

If prefer it, you can replace the vinegar and oil with a tablespoon of sour cream or Greek yogurt .

Course Salads

Prep Time 10 minutes

Servings
servings

Course Salads

Prep Time 10 minutes

Servings
servings


Instructions
  1. Wash and cut off roots from the radishes, slice thinly. Season with salt and pepper. Drizzle with vinegar and olive oil. Garnish with fresh herbs and serve.

Pan Fried Salmon

This Pan Fried Salmon has crisp skin and moist, tender flesh. It only takes salt and pepper to prepare this fresh salmon fillet.

The cooking time will vary with the fillets thickness.

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Pan fried salmon
Course Main Dish
Prep Time 3 minutes
Cook Time 6 minutes
Servings
servings
Course Main Dish
Prep Time 3 minutes
Cook Time 6 minutes
Servings
servings
Instructions
  1. Heat a large skillet with butter over medium-high heat.
  2. Season the fish with salt and pepper.
  3. Place the salmon (skin side up) in the pan. Cook for 3 minutes or until fish turns golden brown.
  4. Carefully turn the salmon over with spatula and cook for an additional 3 minutes.
  5. As soon as the fish is ready, transfer it to a flat plate and serve as desired.

Beef And Feta Pasta Dinner

Pasta and ground beef is nothing new, but when you add feta cheese, onion and fresh dill to it, it takes your pasta to a whole different level.

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Beef And Feta Pasta Dinner
You might seriously consider making a double batch of this Beef and feta pasta dinner because your family will definitely ask you for more.
Course Main Dish
Prep Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and chop the onion.
  2. Coat the bottom of a skillet with olive oil. Add onion and sauté until softened and brown, stirring once in a while.
  3. While the onion is cooking, cook pasta, according to the package directions. Drain pasta and set aside.
  4. Fully cook the ground beef. Drain grease. Season with salt and pepper to taste.
  5. Use your hands or the tines of a fork to crumble the feta cheese.
  6. Add onion, ground beef and crumbled feta to cooked pasta. Shower on a generous dusting of fresh dill and using two spoons, toss the pasta well.

Vegetable Tian

This is not a ratatouille, it is a “tian!” I often have to correct my guests when they ask me if this is a ratatouille. 😉

Tian is a french recipe of baked vegetables made with alternating rows of sliced eggplant, tomato, onion and zucchini. A tian itself is an earthenware dish that goes from the oven to table. Everything baked in this dish is called tian.


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Vegetable Tian

To make the tian look more appealing, use vegetables with similar widths.

Course Main Dish

Prep Time 25 minutes
Cook Time 55 minutes

Servings
servings

Course Main Dish

Prep Time 25 minutes
Cook Time 55 minutes

Servings
servings


Instructions
  1. Peel and cut the onion into half moons. Peel and cut the garlic into 2-4 pieces.

  2. In a medium skillet heat 2-3 Tbsp of olive oil until hot, add onion and sauté until tender, stirring frequently. Add garlic and cook for another 2 minutes. Season with salt and pepper. Remove from the heat.

  3. Preheat the oven to 400℉. Spread the cooked onion on the bottom of a baking dish.

  4. Cut zucchini and summer squash into 1/4 inch slices.

  5. Cut the eggplant into 1/4 inch slices.

  6. Core and cut tomatoes into 1/4 inch thick slices.

  7. Arrange the zucchini, eggplant, squash and tomatoes in alternating rows. Continue until the baking dish is filled.

  8. Sprinkle the vegetables with salt, pepper, Herbs de Provence and drizzle with the remaining olive oil.

  9. Bake for 40-50 minutes or until the vegetables are soft and golden. If the vegetables are not ready, but the top is starting to burn, cover the tian with aluminum foil.

Tuna Rice Salad

Very nourishing and yet simple to make salad from canned tuna, rice, corn, avocado, eggs and tomatoes. No mayonnaise! This salad always comes to my mind when I have leftover rice.

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Tuna Rice Salad
You can add english cucumber to this salad.
Course Salads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Salads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. In a nice big serving plate, mash tuna using a fork. Add rice and stir to combine.
  2. Cut the avocado in half, using a sharp knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit and dice avocado into cubes.
  3. Add avocado, corn, tomatoes, and red onion. Carefully mix. Season with salt and pepper to taste and drizzle with olive oil.
  4. Slice eggs into quarter. Arrange them on top of the salad. Garnish with green onion.

Buttery Quiche With Mushrooms

French open-faced pie from puff pastry with buttery mushroom filling. To save time, I use canned sliced mushrooms. But you can use fresh ones as well.

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Buttery quiche with mushrooms
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and cut the onion. In a medium skillet, heat oil or butter until hot, add onion and sauté for about 3 minutes. Add sliced mushrooms and sauté for another 7-8 minutes. Season with salt and pepper. Remove from heat.
  2. Preheat oven to 375 degrees F. Lay the puff pastry on a parchment paper and transfer it onto a baking sheet. Prick all over with a fork.
  3. Evenly spoon the mushrooms mix on top.
  4. In a bowl, whisk together eggs and cream. Season with salt and pepper. Pour over the mushrooms.
  5. Place the cheese slices all over the pie. Sprinkle with nutmeg.
  6. Bake on the bottom rack for about 35 minutes, until golden.
  7. Garnish with herbs before serving.
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