Smashed Avocado Bruschetta

A fresh and vibrant snack featuring creamy avocado, juicy tomatoes, and crisp garlic-rubbed toast—quick, easy, and full of flavor!

Ingredients

• 2 perfectly ripe avocados
• 1 cup sweet cherry tomatoes, finely diced
• ¼ cup red onion, minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• Sea salt and freshly ground black pepper, to taste
• 1 crusty baguette or artisan bread, sliced into rounds
• 1 garlic clove, cut in half

Instructions

1. Make the Smashed Avocado Spread:

Slice the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Add the lime juice, salt, and pepper. Using a fork, smash the avocado to your preferred consistency—chunky or smooth. Set aside.

2. Prepare the Tomato Mixture:

In a separate bowl, toss together the diced cherry tomatoes, finely chopped red onion, and fresh cilantro. Drizzle with olive oil and season with salt and pepper. Stir gently to combine.

3. Toast the Bread:

Preheat your oven to 375°F (190°C). Arrange the bread slices on a baking sheet and drizzle lightly with olive oil. Toast for about 10 minutes, or until golden and crispy. Once done, rub each slice with the cut side of the garlic clove for a subtle, aromatic touch.

4. Assemble the Bruschetta:

Spread a generous layer of smashed avocado on each toasted bread slice. Spoon the tomato mixture over the top, making sure to distribute evenly.

5. Serve and Enjoy:

Arrange the bruschetta on a serving platter and garnish with extra cilantro if desired. Serve immediately for the best combination of crunch, creaminess, and fresh flavors!

Cheesy Baked Cabbage Steaks

This recipe takes cabbage to a whole new level! Roasting brings out its natural sweetness, while a generous layer of melted cheese makes each bite irresistible. Whether as a side dish or a vegetarian main course, these cabbage steaks are a delicious way to enjoy a nutritious and budget-friendly vegetable. A perfect blend of crispy, tender, and cheesy goodness.

• 1 large head of green cabbage
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 ½ cups shredded mozzarella cheese
• Fresh parsley for garnish (optional)

Directions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Cut cabbage into thick 1-inch steaks, keeping slices intact.

3. Arrange steaks on the baking sheet and brush both sides with olive oil.

4. Season evenly with garlic powder, onion powder, paprika, salt, and pepper.

5. Roast in the oven for 25-30 minutes until edges are golden.

6. Remove from oven and sprinkle cheese over each cabbage steak.

7. Return to the oven for another 5-7 minutes until cheese melts.

8. Serve warm with fresh parsley for garnish.

Prep Time: 50 minutes

Kcal: 180

Grilled Veggie and Chickpea Panini with Basil Mayo

Nutrition Facts:

Calories: 450 | Protein: 15g | Carbs: 60g | Fat: 18g

Ingredients:

For the Panini:

• 1/2 cup chickpeas, drained and rinsed
• 1 cup mixed vegetables (zucchini, bell peppers, eggplant)
• 2 slices whole grain bread
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Basil Mayo:

• 1/4 cup mayonnaise
• 1 tablespoon fresh basil, chopped
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat a grill pan or skillet over medium heat.

2. In a bowl, toss the mixed vegetables with olive oil, salt, and black pepper.

3. Grill the vegetables for 5-7 minutes until tender and slightly charred. Set aside.

4. In another bowl, mash the chickpeas lightly with a fork.

5. To prepare the basil mayo, mix mayonnaise, chopped basil, lemon juice, and garlic powder in a small bowl.

6. Spread the basil mayo evenly on one side of each bread slice.

7. Layer the grilled vegetables and mashed chickpeas on one slice of bread.

8. Top with the second slice of bread, mayo side down.

9. Grill the panini in a panini press or skillet for 3-4 minutes on each side until golden and crispy.

10. Slice and serve warm.

Equipments Needed:

Grill pan or skillet

Panini press (optional)

Mixing bowls

Fork

Knife

Baked Feta with Tomatoes and Olives

Baked Feta with Tomatoes and Olives – a Mediterranean-inspired dish bursting with flavors of creamy feta, juicy tomatoes, and briny olives.

Ingredients:

• 8 oz block of feta cheese
• ½ cup cherry tomatoes
• ½ cup pitted kalamata olives, halved
• ½ cup pitted Castelvetrano olives, halved
• ¼ cup extra virgin olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh oregano, roughly chopped (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, roughly chopped (or 1 teaspoon dried)
• 1 tablespoon fresh basil, roughly chopped (or 1 teaspoon dried)

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Lightly grease or butter a small baking dish, such as an au gratin dish.

Assemble the Dish:

Place the block of feta cheese in the center of the prepared baking dish. Arrange the halved cherry tomatoes and olives around the feta.

Drizzle the entire dish with olive oil. Sprinkle the minced garlic and fresh herbs evenly over the cheese and surrounding tomatoes and olives.

Bake:

Bake in the preheated oven for 20 minutes, allowing the cheese to soften and the flavors to meld together.

Broil for Finishing:

After 20 minutes of baking, switch the oven to broil. Broil the dish for 1-2 minutes, or just until the top of the feta begins to brown slightly.

Garnish and Serve:

Remove the dish from the oven. Garnish with any additional fresh herbs if desired.

Serve immediately while warm, perfect as a hearty dip with crusty bread or as part of a Mediterranean-inspired meal.

Prep Time: 10 minutes

Cook Time: 20 minutes

Nutrition

Serving Size: 4 servingsCalories: 250 kcal per serving

Italian Stuffed Cabbage Rolls – A Hearty, Flavorful Classic! ️

These Italian Stuffed Cabbage Rolls are the perfect comfort food, packed with a savory meat mixture and Italian herbs, then wrapped in tender cabbage leaves and simmered in a rich tomato sauce. It’s a dish that’s both satisfying and full of flavor, making it perfect for family dinners or special occasions.

Ingredients: (Serves 6)

For the Cabbage Rolls:

✔️ 1 large head of cabbage

✔️ 1 lb ground beef or ground turkey

✔️ 1/2 cup cooked rice

✔️ 1 medium onion (chopped)

✔️ 2 cloves garlic (minced)

✔️ 1 egg

✔️ 1/2 cup grated parmesan cheese

✔️ 1 tbsp dried basil

✔️ 1 tbsp dried oregano

✔️ Salt and pepper to taste

For the Sauce:

✔️ 1 jar (24 oz) marinara sauce (or homemade tomato sauce)

✔️ 1 tbsp olive oil

✔️ 1 tsp dried Italian seasoning

✔️ 1/2 tsp red pepper flakes (optional for a little heat)

✔️ 1/4 cup fresh basil (chopped, for garnish)

‍ Instructions:

1️⃣ Prep the cabbage leaves – Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for about 2-3 minutes until softened. Set the leaves aside to cool. Discard the tough inner core of the cabbage.

2️⃣ Prepare the filling – In a large bowl, combine the ground beef (or turkey), cooked rice, chopped onion, minced garlic, egg, parmesan cheese, and Italian herbs (basil, oregano). Season with salt and pepper and mix everything together until well combined.

3️⃣ Stuff the cabbage – Take each cabbage leaf and cut off the thick stem at the base. Place about 2-3 tablespoons of the meat mixture in the center of each cabbage leaf. Fold the sides of the cabbage leaf in, then roll it tightly to secure the filling inside. Repeat with all the cabbage leaves and filling.

4️⃣ Prepare the sauce – In a large skillet or saucepan, heat olive oil over medium heat. Pour in the marinara sauce, and stir in the Italian seasoning and red pepper flakes (if using). Bring the sauce to a simmer.

5️⃣ Simmer the rolls – Carefully place the stuffed cabbage rolls into the simmering sauce. Cover and cook for about 45-60 minutes, occasionally spooning sauce over the rolls, until the cabbage is tender and the filling is fully cooked.

6️⃣ Serve and garnish – Once cooked, remove the cabbage rolls from the sauce and place them on a serving platter. Drizzle with the remaining sauce from the pan and garnish with fresh basil for a burst of color and flavor.

️ Serving Suggestions:

✔️ Serve with a side of garlic bread or a green salad for a well-rounded meal.

✔️ Pair with a glass of red wine like Chianti or Sangiovese for a true Italian experience!

Pro Tips:

✅ Make ahead: Prepare and roll the cabbage rolls ahead of time, then store them in the fridge until ready to cook.

✅ For extra flavor: Add sausage to the meat mixture for more depth and richness.

✅ Vegetarian option: Replace the meat with ricotta cheese and spinach for a veggie-filled version.

These Italian Stuffed Cabbage Rolls are a perfect, comforting meal that combines classic Italian flavors in a warm, satisfying package! ️

Ingredients:

Making your own ice cream at home adds an extra special touch to one of life’s basic pleasures. A decadent dessert that can be made at home with only three simple ingredients tastes precisely like the store-bought one. Here you can find instructions for creating your very own strawberry ice cream with whipped cream, condensed milk, and a few simple ingredients. Indulge your taste buds and wow your loved ones on an epicurean journey that is about to begin!

What You Need:

What you’ll need to whip up this delicious homemade ice cream is:

2.5 cups, or 500 milliliters mascarpone cheese

around two-thirds of a cup, or 150 grams mixed milk

This is equivalent to around 3/4 cup, or 100 grams. strawberries, diced into little pieces

PREPARATION:

Make sure the whipped cream is chilled before you start preparing the ingredients. Before you start, you may chill it in the fridge for a couple of hours. In addition, after washing, remove the stems and cut the strawberries into little pieces.

To get firm peaks, beat the cold whipped cream in a large mixing basin. Your mixer’s speed will determine how long this process takes.

Toss in the condensed milk with a spatula when the whipped cream has reached room temperature. To avoid changing the texture of the finished product, be cautious not to deflate the whipped cream to an extreme.

Toss in the chopped strawberries once the condensed milk has been thoroughly mixed with the whipped cream. To get a well-rounded flavor, sprinkle them uniformly throughout the mixture.

In a freezer-safe container, make sure the lid fits snugly before transferring the ice cream mixture. To make it even, use a spatula to smooth down the top.

The ice cream should be allowed to freeze for at least six hours, or ideally all night, after placing the container in the freezer. Then it may set up and have that velvety consistency.

Savor the Delight: Pour the ice cream into serving dishes or ice cream cones once it has frozen completely. For an extra decadent touch, top with some chocolate sauce or more fresh strawberries.

Tips & Tricks for the Kitchen

Texture: Puree the strawberries before mixing them with the whipped cream and condensed milk if you like a smoother texture. The ice cream will turn out smoother and more consistent all around as a result.

Variations: Feel free to experiment with other variations of mix-ins, including chocolate chips, almonds, or crumbled cookies. Be careful not to overmix by folding them in too lightly.

Variations in Flavor: Strawberries are a traditional fruit for homemade ice cream, but you can get creative by adding raspberries, blues, or even peaches for a different taste profile.

Low-Carb and Keto Alternatives

Here are some alternatives that people on low-carb or ketogenic diets can use:

Make your own whipped cream with heavy whipping cream and a keto-friendly sweetener like erythritol or stevia.

Condensed Milk: Look for a low-carb substitute for regular condensed milk or whip up a batch at yourself by heating heavy cream and a keto-friendly sweetener until it thickens.

Fruit: For a simpler, lower-carb ice cream recipe, use berries or other low-carb fruits sparingly.

With only a few simple ingredients, you can whip up a delicious batch of homemade ice cream. A rich and decadent dessert is within your reach when you follow this easy recipe. Homemade ice cream is delicious any time of year, but especially on warm summer days or as a decadent dessert after a romantic dinner. Get all the ingredients you need, whip up a batch, and enjoy the joy of making something tasty from the ground up. Indulge your taste buds

Fry up some chicken with some chopped carrots and onions in a pan.

After the onion and carrots have been added, lower the heat to medium. As the chicken begins to brown and the carrots and onions begin to caramelize, continue cooking while stirring occasionally.

Poaching chicken with chopped onion, carrot, capers, olives, and raisins.

Bring to a boil and then add the almonds, raisins, capers, pine nuts, and olives. After a quick stir, pour in half a cup of vin cotto. Reduce the liquids by half by deglazing the pan while scraping and stirring the fond, or browned pieces on the bottom. Toss in the leftover vin cotto and heat till boiling.

In a pan, sauté chicken with chopped carrots, onion, capers, and raisins in a wine sauce.

The sugar and vinegar should be mixed in a small basin. While stirring, heat the addition to the pan. A coating will form as the sauce reduces. Use sea salt and freshly ground pepper as seasonings, according to your taste.

Enjoy !

Classic Crepe Recipe

Mediterranean Bruschetta Dip

A creamy-meets-fresh dip with all the bold flavors of the Mediterranean—feta, olive oil, basil, tomatoes, garlic, and a lemony tang. Perfect for sharing with toasted pita, grilled sourdough, or crackers!

Ingredients

• For the Mediterranean Bruschetta:
• 4 ripe Roma tomatoes, diced
• ¼ cup fresh basil leaves, finely chopped
• 1 garlic clove, minced
• 1½ tablespoons extra virgin olive oil
• 1–2 teaspoons balsamic vinegar or red wine vinegar
• Salt to taste

Optional: 1 tablespoon finely chopped kalamata olives or sun-dried tomatoes for extra flavor

For the Creamy Cheese Base:

• 8 oz block feta cheese, crumbled (use creamy Greek feta)
• 4 oz cream cheese, softened
• ½ cup thick Greek yogurt or sour cream
• 1 garlic clove, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon olive oil
• Salt to taste (adjust based on feta’s saltiness)

For Garnishing:

• Fresh basil or parsley, chopped
• Red pepper flakes (optional)
• Freshly grated Parmesan or crumbled feta

—

‍ Instructions

1. Prepare the Tomato Topping:

In a bowl, combine diced Roma tomatoes, chopped basil, garlic, olive oil, balsamic vinegar (or red wine vinegar), and salt.

Let it sit for 10 minutes to let the flavors develop.

2. Make the Cheese Mixture:

In another bowl, combine crumbled feta, softened cream cheese, Greek yogurt or sour cream, garlic, lemon juice, olive oil, and a pinch of salt.

Use a hand mixer or fork to blend until smooth and creamy.

3. Assemble the Dip:

Spread the cheese mixture evenly in a shallow serving dish.

Spoon the tomato-basil bruschetta mix over the top, spreading gently.

4. Garnish:

Sprinkle with red pepper flakes, extra basil, and a bit of freshly grated Parmesan or more feta.

5. Serve:

Serve with grilled pita wedges, warm crusty bread, or seeded cracke