Latest Recipes — newest additions to the 141,300+ catalog
This page lists the 131 most-recently-added recipes from the full catalog, sorted by date added — newest first.
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131 newest recipe additions
131 recipes, newest first — the most recent batch landed on October 23, across a range of cuisines. Because the list is sorted newest-first, whatever arrives next surfaces at the top. Right now the Oct 23 batch (Burmese) sits above the Oct 17 batch (South African and Pakistani); cuisines rotate from batch to batch. This is the fastest way to discover what has just been published across the entire catalog.
Browse by cuisine: Burmese · South African · Pakistani · Salvadoran · Nepalese · Costa Rican · Uruguayan · Singaporean
- Balachaung Crispy Shrimp RelishA crunchy, savory-spicy relish of dried shrimp fried with lots of shallots and garlic, with shrimp paste and tamarind for depth.
- Durban Lamb Curry with Masala, Potatoes and Curry LeavesA fiery Durban curry of bone-in lamb, cooked slowly in a red masala with tomatoes, curry leaves and whole spices until rich and tender.
- Lahori Beef Nihari with Bone Marrow and Ginger JulienneBeef shank slow-simmered overnight-style in a fennel, long pepper and dried ginger spice blend.
- Pupusas Revueltas with CurtidoHand-patted masa corn cakes stuffed with a savory mix of seasoned pork chicharrón, refried red beans, and melty quesillo, griddled until golden and served with…
- Chicken Choila with Mustard Oil and Charred Timur SpiceA smoky Newari dish of flame-grilled chicken thigh pieces tossed with sizzling mustard oil, fenugreek, garlic, green chilies and tingly timur pepper.
- Tamales CostarricensesA weeknight version of Costa Rica's beloved holiday tamales: tender masa seasoned with achiote, filled with shredded pork, rice, carrot, red pepper and olives…
- Chifrijo with Beans and ChicharrónA bar-snack classic built in a bowl: warm rice and red beans topped with crisp pork chicharrón, tangy pico de gallo, and creamy avocado.
- Baked Empanadas de Carne with Green Olives and RaisinsGolden baked turnovers filled with hand-cut beef, onion, green olives and raisins seasoned with cumin and paprika.
- Asado with Chimichurri and Grilled ProvoletaBeef short ribs (asado de tira) and vacío (flank steak) cooked slowly over hardwood embers in the Uruguayan style.
- Rojak Fruit and Vegetable Salad with Prawn PasteA punchy Singaporean hawker salad of crisp pineapple, jicama, cucumber, green mango and fried tofu puffs, tossed in a sticky, sweet-sour dressing of black…
- Picadillo de Papa with Corn Tortillas and AchioteFinely diced potatoes and ground beef cooked down with sweet peppers, achiote and cilantro, then spooned into warm corn tortillas.
- Freekeh Pilaf with AlmondsSmoky cracked green wheat simmered in vegetable broth with caramelized onions, cinnamon and allspice, then topped with toasted almonds and fresh herbs.
- Fatteh with Chickpeas and YogurtLayers of crisp toasted pita, warm cumin-scented chickpeas and garlicky tahini yogurt, topped with pine nuts browned in butter.
- Rúgbrauð Rye Bread with Smoked TroutDense, slightly sweet Icelandic rye bread is steamed low and slow, then sliced and topped with smoked trout, horseradish cream, pickled red onion and fresh…
- Pan-Fried Cod with Rye Bread CrumbsThick cod loins are coated in toasted dark rye crumbs with lemon zest and dill, then pan-fried in butter until golden and flaky.
- Yalanji Stuffed Grape Leaves with Tomato, Mint and Pomegranate MolassesTender grape leaves wrapped around lemony short-grain rice, tomato, parsley and mint, then simmered in olive oil and pomegranate molasses.
- Seafood Chowder with Leeks and LangoustineA creamy chowder full of langoustine tails, cod, and mussels, built on slow-softened leeks and a splash of white wine.
- Leek and Potato Cawl with Savoury Cakes on the BakestoneA light, rustic cawl of leeks, potatoes and carrots in herby broth. It's served with savoury cheese-and-chive Welsh cakes griddled on the bakestone.
- Caramelized Onion Broth with Onion Cake Teisen NionodA deep, sweet caramelized onion broth with thyme and Welsh cider.
- Pozol Costarricense with Pork Shoulder, Hominy and CulantroA hearty Costa Rican corn and pork soup of white hominy and tender pork shoulder simmered in an achiote-tinted broth with culantro, sweet pepper and a squeeze…
- Bara Brith Tea LoafA moist, spiced Welsh fruit loaf made by soaking dried fruit overnight (at least 8 hours) in strong black tea; most of the time is that hands-off soak.
- Katt Pie with Minced Lamb and CurrantsSmall hand-raised hot water crust pies from Templeton, filled with minced Welsh lamb, currants and brown sugar for a traditional sweet-savoury flavour.
- Česnečka Garlic Soup with Shredded Beef and Rye CroutonsA restorative Czech garlic soup built on rich homemade beef broth, with tender shredded beef shank, potatoes, caraway and marjoram.
- Vepřo Knedlo Zelo Roast Pork with Sauerkraut and Bread DumplingsThe Czech national dish: caraway-and-garlic roasted pork shoulder with braised sweet-sour sauerkraut and fluffy bread dumplings to soak up the pan juices.
- Conwy Mussels in Cider and LeeksPlump Conwy mussels steamed in dry Welsh cider with sweet leeks, garlic and cream. Serve with bread to mop up the broth.
- Welsh Faggots (Pork Liver Meatballs) with Onion GravyTraditional Welsh faggots of pork liver and pork shoulder seasoned with sage and mace, baked in a rich, slow-cooked onion gravy.
- Anglesey Eggs with Leeks and CheeseAn Anglesey favourite: buttery leek mash and halved boiled eggs baked under a mustardy Cheddar sauce until golden.
- Laverbread with Cockles and BaconThe classic Welsh breakfast: laverbread oatcakes and cockles fried in the fat left from crisp back bacon.
- Cawl Welsh Lamb and Leek BrothWales' national dish: a slow-simmered broth of lamb neck, leeks, swede and potatoes, finished with fresh parsley.
- Samay Baji Newari Platter with Spiced Buffalo Sekuwa and Pickled RadishA ceremonial Newari platter of beaten rice, grilled spiced meat, black soybeans, boiled eggs, tangy potato salad and pickled radish.
- Bara Black Lentil Patties with Cracked Egg ToppingCrispy, savory Newari pancakes made from soaked black lentils ground with ginger and cumin. A cracked egg on top makes them more filling.
- Sukuti Dried Buffalo Meat Salad with Timur and LimeSmoky, chewy Nepali dried buffalo meat, flash-fried and tossed with red onion, tomato, chilies, Sichuan pepper and lime for a punchy snack salad.
- Sel Roti Cardamom Rice Flour Ring BreadA festive Nepali fried ring bread made from soaked, ground rice with banana, sugar and cardamom, crisp outside and tender inside.
- Chorreadas Sweet Corn Pancakes with NatillaRustic Costa Rican pancakes made from fresh blended sweet corn, lightly sweetened and griddled until golden, then topped with cool, tangy natilla.
- Ceviche Tico with Sea Bass and Sweet PeppersCosta Rican-style ceviche of sea bass cured in lime juice with finely chopped red and yellow sweet peppers, onion and cilantro.
- Sopa Negra with Poached Egg and Fresh CilantroA silky Costa Rican black bean soup simmered with onion, sweet pepper and culantro, then finished with a soft-poached egg in each bowl.
- Gallo Pinto with Salsa Lizano and Fried EggsCosta Rica's breakfast staple: day-old rice and black beans fried with onion, sweet pepper and cilantro, then seasoned with tangy Salsa Lizano.
- Steamed Haddock with Brown Butter, Capers and HazelnutsGently steamed haddock fillets are spooned over with nutty brown butter, crisp capers and toasted hazelnuts.
- Bleikja Arctic Char Gravlax with Juniper and Birch SyrupSilky Arctic char cured for two days with salt, brown sugar, juniper and dill, then brushed with birch syrup and sliced paper-thin.
- Mutabbal with Tahini and PomegranateA silky dip of smoky roasted eggplant blended with tahini, garlic, lemon and yogurt, topped with jewel-like pomegranate seeds, mint and olive oil.
- Kibbeh bil Sanieh Baked Pumpkin-Bulgur Pie with Spinach and WalnutsA meatless Syrian kibbeh made in a tray. Two layers of pumpkin and fine bulgur hold a filling of spinach, onion, walnut and chickpea, and the pie is scored in…
- Fattoush with Sumac and Toasted PitaA crisp Syrian bread salad of cucumber, tomato, radish and purslane, tossed with olive-oil-toasted pita and a tangy sumac and pomegranate molasses dressing.
- Skyr-Marinated Salmon with Cucumber Ribbons and DillSalmon fillets are marinated in tangy skyr with lemon and garlic, roasted until just set, and served with a cool pickled cucumber and dill salad.
- Humarsúpa Icelandic Langoustine Soup with Cognac and CreamA rich, velvety langoustine soup in the style of Iceland's south coast, made from a deep shell stock with tomato, cognac and cream.
- Riguas Corn Cakes with Salvadoran Crema and Queso FrescoFresh-corn cakes griddled in plantain or banana leaves until caramelized and crisp-edged, served hot with cool crema and crumbled queso fresco.
- Empanadas de Plátano with Refried Beans and Cinnamon SugarRipe plantain dough wrapped around creamy refried black beans, pan-fried until golden and finished with cinnamon sugar — a sweet-savory Salvadoran favorite.
- Tamales de Elote Salvadoreños with Crema and Queso DuroSweet, tender fresh-corn tamales steamed in corn husks and served warm with tangy crema and a sprinkle of salty queso duro.
- Casamiento Rice and Beans with Fried Eggs and Sweet PlantainsDay-old rice fried with red beans, onion and bell pepper until toasty, served with sunny-side-up eggs, ripe plantain slices and crema for a fast, filling…
- Chorizo al Pan with Salsa Criolla and ChimichurriGrilled beef-and-pork chorizo split butterfly-style (choripán) and served in crusty bread with a tangy salsa criolla of onion, tomato and bell peppers.
- Puchero Uruguayo with Beef Shank, Marrow Bones, Corn and SquashA slow-simmered Uruguayan boiled dinner of bone-in beef shank and marrow bones with corn, butternut squash, sweet potato, cabbage and chorizo.
- Chivito Steak Sandwich with Ham, Fried Egg and MozzarellaUruguay's national sandwich: a thin, quickly seared beef tenderloin steak in a soft roll, stacked with ham, melted mozzarella, a fried egg, bacon, lettuce…
- Kalamureke Fish Loaf with Dill SauceA soft, delicate baked loaf of minced pike and whitefish with cream and egg, sliced and served with a velvety dill sauce and boiled potatoes.
- Silakkalaatikko Baltic Herring CasseroleLayers of thin-sliced potato, butter-softened onion and fresh Baltic herring fillets baked in a savory egg-milk custard until golden on top.
- Rosolli Beetroot and Herring SaladA festive Finnish Christmas salad of diced beetroot, potato, carrot, apple and pickled herring, served with a pink whipped-cream dressing.
- Kalakukko Fish and Pork Rye LoafA Savonian specialty: vendace and pork belly baked for hours inside a thick rye crust until the fish bones soften and the filling turns rich and juicy.
- Arepas de Choclo with Queso CosteñoSweet, golden corn cakes made from fresh corn kernels, griddled in butter and folded around salty queso costeño. They pair nicely with a bowl of soup.
- Caldo de Costilla AntioqueñoMedellín's classic restorative beef short-rib broth, simmered with potatoes, garlic and scallion, then finished with plenty of cilantro.
- Cazuela de Mariscos Coconut Seafood StewA rich Caribbean-coast stew of shrimp, squid, mussels and white fish simmered in coconut milk with sofrito, a splash of white wine and a hint of ají dulce.
- Changua Milk and Egg Breakfast SoupA soothing Andean breakfast of eggs poached in scallion-scented milk broth, finished with cilantro and served over toasted calado bread.
- Bandeja Paisa with Beans and ChicharrónThe Antioquian feast built around a pot of slow-cooked red beans with pork, served with crisp pork-belly chicharrón, ground beef, chorizo, rice, a fried egg…
- Sancocho de Gallina Hen and Plantain StewA slow-simmered stew of stewing hen with green plantain, yuca and corn in a broth seasoned with cumin-scented guiso.
- Kulajda South Bohemian Creamy Dill and Porcini Soup with Poached EggA tangy, creamy South Bohemian soup of potatoes, porcini mushrooms and plenty of fresh dill, soured with vinegar.
- Llajua Bolivian Chile SalsaBolivia's essential table salsa of fresh tomatoes and fiery locoto chiles ground on a batán stone with quirquiña herb, served alongside nearly every meal.
- Pollo a la Broaster with Fried YucaBolivia's beloved crunchy fried chicken, brined and dredged in a seasoned flour-cornstarch coating, served with golden fried yuca, rice and llajua.
- Anticuchos de Corazón with Peanut SauceBolivian street-cart skewers of vinegar- and ají-marinated beef heart, charred over high heat and served with boiled potatoes and a spicy roasted-peanut sauce.
- Chairo Paceño Andean Lamb SoupA warming highland soup from La Paz with lamb, chuño, wheat berries, fava beans and vegetables, finished with fresh mint-like huacatay or oregano.
- Fricasé Paceño Pork and Hominy StewLa Paz's traditional weekend stew of bone-in pork simmered in a peppery ají amarillo broth with white hominy, served with chuño and boiled potatoes.
- Majadito Rice with CharqueA hearty one-pot rice dish from the Bolivian lowlands, cooked with shredded crispy charque (dried beef), achiote, tomato and peppers, and served with fried…
- Silpancho with Beef and Fried EggA Cochabamba favorite of pounded-thin breaded beef cutlet layered over rice and crisp potatoes.
- Kyay Oh Pork Noodle Soup with Pork Meatballs, Pork Belly and Quail EggsA comforting Burmese clay-pot soup of rice vermicelli in clear pork-bone broth with garlicky pork meatballs, sliced pork belly, liver, quail eggs and leafy…
- Githeri Maize and Bean Stew with Beef Stew MeatGitheri is Kenya's beloved one-pot stew of hominy-style maize and red kidney beans.
- Pilau ya Nyama with Swahili Spices and Beef ChuckCoastal Kenyan spiced rice cooked with tender beef chuck, whole cumin, cardamom, cinnamon and cloves until every grain is fragrant and golden brown.
- Shakshuka with Feta and ZhugEggs poached in a smoky, cumin-scented tomato and red pepper sauce, finished with crumbled feta and a bright, spicy Yemeni cilantro zhug.
- Sabich Pita with Fried Eggplant and AmbaA classic Tel Aviv street sandwich: warm pita stuffed with crisp fried eggplant, jammy hard-boiled eggs, Israeli salad, tahina, and tangy mango amba.
- Marka Hlow Sweet Fish TagineA festive sweet-and-savoury Tunisian stew in which firm white fish simmers with honey-glazed prunes, raisins, onions, cinnamon, and orange blossom water.
- Brik à l'Oeuf with Tuna and CapersCrisp, paper-thin malsouka pastry folded around oil-packed tuna, capers, parsley, and a whole runny egg, then fried until golden.
- Couscous au Poisson with Harissa BrothA classic Tunisian coastal couscous: steamed semolina served under grouper steaks and vegetables poached in a brick-red harissa and tomato broth.
- Pollo Adobado with ChirmolBone-in chicken thighs marinated in a guajillo, achiote and bitter-orange adobo, then grilled until charred.
- Caldo de Pollo with Güisquil and CornA restorative Guatemalan chicken soup with a whole cut-up chicken, chunks of güisquil (chayote), corn on the cob, carrots and potatoes in a broth fragrant with…
- Pollo en Crema GuatemaltecoChicken breasts are browned, then simmered in a silky Guatemalan crema sauce with roasted poblano strips, sweet corn and onion.
- Kak'ik Highland Turkey Soup with AchioteA Q'eqchi' Maya ceremonial soup from Cobán. Turkey legs simmer in a brick-red broth of charred tomatoes, guajillo and pasilla chiles, achiote and fresh mint.
- Jocón de Pollo in Green Tomatillo-Cilantro SauceA classic Guatemalan stew of bone-in chicken simmered in a bright green sauce of tomatillos, cilantro, scallions and toasted pumpkin and sesame seeds.
- Beef Sirloin Sosaties with Dried Apricot and Curry MarinadeCubes of beef sirloin threaded with dried apricots and onion, marinated overnight in a sweet-sour curry and vinegar sauce, then grilled over coals.
- Durban Beef Bunny Chow in a Hollowed White LoafA fiery Durban-style beef and potato curry ladled into hollowed quarter loaves of white bread. The scooped-out bread is served on top for mopping up the gravy.
- Asado Negro Black Roast Beef with Papelón GlazeEye of round seared in caramelized panela, then braised in a pressure cooker with wine and sofrito until tender in a glossy, sweet-savory dark sauce.
- Cachapas Sweet Corn Pancakes with Queso de ManoThick, tender pancakes made from blended fresh sweet corn, folded around soft melting queso de mano and finished with a swipe of butter.
- Tam Mak Hoong Green Papaya SaladA vibrant and spicy salad made with shredded green papaya, long beans, and cherry tomatoes, tossed in a tangy lime and fish sauce dressing.
- Sai Oua Lemongrass Herb SausageSpicy and aromatic sausage links stuffed with minced pork, lemongrass, kaffir lime leaves, and a complex blend of spices, perfect for grilling or pan-frying.
- Alpine Rösti with Melted Gruyère and ChivesCrispy, golden potato cakes topped with a bubbling layer of nutty Gruyère cheese and fresh chives, finished with a drizzle of alpine butter.
- Bak Kut Teh Peppery Pork Rib SoupA clear, deeply savory Teochew-style pork rib broth driven by an assertive hit of whole white and black peppercorns, slow-simmered with garlic and light soy…
- Chili Crab with Fried Mantou BunsMud crabs cleaved and wok-tossed in a fiery, tangy tomato-chilli gravy thickened with egg and enriched with fermented shrimp paste.
- Älplermagronen Alpine Macaroni with Apple SauceA hearty Swiss mountain pasta dish layering macaroni with caramelized onions, melted Gruyère, and a crown of crispy fried shallots, traditionally paired with a…
- Cube Steak Milanesa Tacos with Lime CremaCrispy breaded and pan-fried cube steak milanesa sliced into strips and tucked into warm corn tortillas with shredded cabbage, pickled jalapeños, and a tangy…
- New England Apple Crisp with Oat ToppingA warm apple crisp featuring tart orchard apples baked under a crunchy oat and cinnamon topping, perfect for cozy, comforting dessert.
- Pan-Seared Zucchini and Red Onion Salad with Parsley VinaigretteA fresh and lightly cooked salad featuring pan-seared zucchini and red onion tossed in a bright parsley vinaigrette.
- Wood-Fired Focaccia with Fresh Mozzarella and Herb DrizzleAn aromatic focaccia topped with melted fresh mozzarella and a bright herb oil drizzle, perfect as a starter or accompaniment to meals.
- White Chocolate Peppermint BarkDelicate white chocolate bark infused with crushed peppermint and a hint of vanilla, evoking the magic of seasonal bakes.
- Slow-Braised Pork Shoulder with Texas-Style Beer SauceSucculent pork shoulder slowly braised in a rich sauce made with robust Texas craft beer, onions, and spices for deep, smoky flavors perfect for a comforting…
- Taco-Seasoned Cauliflower Tacos with Avocado CremaRoasted cauliflower tossed in smoky taco spices served in warm corn tortillas with a cooling avocado crema and fresh toppings.
- Snow Pea and Mint Soup with Lemon CreamA chilled spring pea soup accented by fresh mint and brightened with a lemon-infused cream — light and refreshing for warm-weather meals.
- Tex-Mex Black Bean and Quinoa Salad with Lime VinaigretteA vibrant and protein-packed quinoa salad with black beans, corn, and bell peppers dressed in a tangy lime vinaigrette.
- Cantonese-Style Egg Custard Tart with Shortcrust PastrySmooth and silky egg custard filling baked in a tender, buttery shortcrust pastry shell to a golden finish.
- Lux-Inspired AI Coding Agent Smoothie Bowl with Mixed Berries and ChiaA vibrant and nutrient-packed smoothie bowl blending mixed berries, banana, and chia seeds for a refreshing and energizing breakfast or snack.
- Slow-Cooked Guatemalan Pepian de PolloA rich, slow-simmered Guatemalan chicken stew featuring roasted spices and a complex tomato and pumpkin seed sauce.
- Vegan Gumbo with Okra and Red BeansA hearty vegan gumbo simmered with smoky spices, tender red beans, and fresh okra.
- High-Protein Korean Beef and Broccoli Stir FryA quick and satisfying stir fry combining lean ground beef with crisp broccoli in a savory-sweet Korean-inspired sauce.
- Italian-Style Spaghetti Aglio e Olio with Chili and ParsleyA simple yet flavorful pasta dish featuring spaghetti tossed in fragrant garlic-infused olive oil, red chili flakes, and fresh parsley.
- Crisped Beef Stroganoff with Brazilian SpicesTender strips of beef sautéed with garlic and onions, simmered in a creamy sauce infused with smoky paprika and Brazilian malagueta pepper for a vibrant twist…
- Rustic Apple and Cheddar FlatbreadA crisp flatbread topped with tart apples, sharp cheddar cheese, and fresh thyme, capturing regional flavors from Michigan’s fruitful countryside.
- Oven-Baked Italian Herb Focaccia with RosemarySoft and airy focaccia bread infused with olive oil, fresh rosemary, and sea salt, perfect for dipping or sandwiches.
- Skillet Fried Catfish with Cajun Cornbread CrustGolden fried catfish fillets coated in a spicy Cajun-seasoned cornbread crust, pan-fried until crisp and flaky.
- Seaweed and Pork Belly Soup with Okinawan MisoA nourishing soup featuring tender pork belly and nutrient-rich seaweed simmered in a miso broth inspired by Okinawan flavors.
- Nordic Rye Bread with Caraway SeedsA dense, hearty rye bread spiced with toasted caraway seeds.
- No-Sugar Added Mango Lassi SmoothieA naturally sweet and creamy mango lassi smoothie made with fresh mango and Greek yogurt, without any added sugars.
- Key West Style Conch Fritters with Spicy AioliGolden fried conch fritters seasoned with aromatic herbs and served alongside a creamy, spicy aioli for a classic Key West appetizer.
- Citrus Salad with Mixed GreensA refreshing salad of orange and grapefruit segments with feta, toasted walnuts and a honey-Dijon balsamic dressing.
- Lemon Meringue TartletsMini tartlets with a crisp pastry shell filled with tangy lemon curd and topped with billowy toasted meringue.
- No-Bake Mixed Berry Cheesecake Parfaits with Honey and MintLayered parfaits featuring creamy no-bake cheesecake, fresh summer berries, and a drizzle of honey topped with fragrant mint for a light seasonal dessert.
- Rustic Mediterranean Ratatouille with Herb-Infused Olive OilA hearty, rustic vegetable stew simmered with ripe tomatoes, zucchini, eggplant, and peppers, enriched by fragrant herb-infused olive oil.
- Nebraska Corn and Bacon ChowderA hearty chowder blending sweet Nebraska corn with smoky bacon and creamy potatoes, perfect for cozy gatherings.
- Kansas City-Style Burnt Ends with Tangy SauceCubed smoked brisket burnt ends glazed with a sticky, tangy barbecue sauce, a classic Kansas City barbecue specialty.
- Sichuan-Style Spicy Tofu Stir Fry with CashewsA vibrant stir fry combining silky tofu with crunchy cashews and a spicy Sichuan sauce that balances heat and umami.
- Baked St. Lawrence Trout with Herb and Lemon ButterA delicate baked trout infused with fresh herbs and bright lemon butter, inspired by the fresh waters of Northern New York.
- Honey-Glazed Carrot and Fennel Sheet Pan RoastSweet and tender roasted carrots and fennel tossed in a honey and thyme glaze, baked on a single sheet pan for easy, flavorful side dish.
- Spicy American Chili with Black Beans and CornHearty and spicy chili featuring black beans, sweet corn, and ground beef, perfect for sharing at casual gatherings.
- Quinoa and Couscous Salad with Feta and HerbsA fresh quinoa and couscous salad tossed with feta cheese, cucumbers, cherry tomatoes, and a lemon-herb dressing.
- Slow-Simmered Kenyan Sukuma Wiki with Tomatoes and OnionsA traditional East African vegetable dish featuring finely chopped collard greens cooked slowly with fresh tomatoes and onions until tender and flavorful.
- Carrot and Apple Salad with Honey Yogurt DressingA crisp and refreshing salad featuring shredded carrots and apples tossed in a sweet honey yogurt dressing.
- Niçoise Salad with Tuna and Green BeansA vibrant French salad featuring seared tuna, crisp green beans, olives, and hard-boiled eggs dressed in a tangy Dijon vinaigrette.
- One-Pot Mushroom and Pea Risotto with Parmesan and ThymeCreamy risotto cooked in one pot with earthy mushrooms, sweet peas, fresh thyme, and a generous amount of Parmesan cheese for a comforting vegetarian dish.
- Cheddar and Cauliflower Baked Egg CasseroleA hearty baked casserole with cauliflower, sharp cheddar, and eggs, perfect for a keto breakfast or brunch.
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