Strawberry and Spinach Salad Fresh Strawberry Spinach Salad with Balsamic Poppy Seed Dressing Ingredients: 6 cups baby spinach 1 cup fresh strawberries, hulled and sliced 1/3 cup sliced red onion 1/3 cup crumbled goat cheese or feta 1/4 cup toasted sliced almonds or walnuts Optional: 1/2 avocado, sliced For the Dressing: 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon honey or maple syrup 1 teaspoon Dijon mustard 1 teaspoon poppy seeds Salt and freshly ground black pepper, to taste Directions: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until emulsified. In a large salad bowl, combine baby spinach, strawberries, red onion, and avocado (if using). Drizzle with the dressing and toss gently to coat. Sprinkle with goat cheese and toasted nuts just before serving. Serve immediately for best texture and flavor. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 220 kcal per serving | Servings: 4 servings #strawberrysalad #spinachsalad #summerrecipes #freshfruitinspo #easyhealthyrecipes #saladwithfruit #balsamicdressing #goatcheeselove #quickmeals #superfoods #lightlunch #seasonaleating #veggielove #sweetandsavorysalad #glutenfree #healthyandfresh #plantbasedoption #vibrantsalad #springeats #saladrecipe Juicy strawberries + fresh spinach = salad bliss Top with creamy goat cheese and a tangy poppy seed dressing for the perfect bite!

Cranberry and Pecan Salad Fresh Greens with Dried Cranberries, Toasted Pecans, and Tangy Balsamic Vinaigrette Ingredients: 6 cups mixed salad greens (e.g., baby spinach, arugula, romaine) 1/2 cup dried cranberries 1/2 cup toasted pecans, roughly chopped 1/4 cup crumbled goat cheese or feta 1 small red onion, thinly sliced 1 crisp apple (e.g., Honeycrisp), thinly sliced For the Dressing: 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Salt and freshly ground black pepper, to taste Directions: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined. In a large salad bowl, combine mixed greens, cranberries, pecans, red onion, and apple slices. Drizzle with the prepared dressing and toss gently to coat. Top with crumbled goat cheese or feta. Serve immediately for maximum freshness and crunch. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 240 kcal per serving | Servings: 4 servings #cranberrysalad #pecansalad #holidayrecipes #wintersalad #saladwithfruit #balsamicvinaigrette #easygreens #goatcheeselove #fresheats #healthyrecipes #lightlunchideas #fallflavors #applepecansalad #simpleandfresh #seasonaleating #veggielovers #quicklunchideas #superfoodsalad #fruitandnutcombo #crunchysalad Crisp greens + sweet cranberries + toasted pecans = salad perfection This 10-minute dish is fresh, festive, and full of flavor!

Eggplant Soup with Garlic Velvety Roasted Eggplant and Garlic Soup Ingredients: 2 medium eggplants 1 large head of garlic 2 tablespoons olive oil 1 onion, chopped 1 celery stalk, chopped 1 carrot, chopped 4 cups vegetable broth 1/2 teaspoon smoked paprika 1/2 teaspoon cumin 1/4 cup heavy cream (optional) Salt and pepper to taste Fresh parsley, for garnish Croutons or crusty bread, for serving Directions: Preheat oven to 400°F (200°C). Prick eggplants with a fork and place on a baking sheet along with the unpeeled head of garlic. Roast for 35–40 minutes, until the eggplants are collapsed and garlic is tender. Let cool slightly. Peel the eggplants and squeeze the roasted garlic cloves out of their skins. Set both aside. In a large pot, heat olive oil over medium heat. Sauté onion, celery, and carrot until soft, about 7 minutes. Add roasted eggplant, garlic, smoked paprika, cumin, and vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes. Use an immersion blender to puree until smooth (or blend in batches in a countertop blender). Stir in heavy cream (if using), and season with salt and pepper. Serve hot, garnished with parsley and accompanied by croutons or crusty bread. Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour Kcal: 180 kcal | Servings: 4 servings #eggplantsoup #garliclovers #vegetariancomfortfood #roastedsoup #healthyrecipes #souplovers #autumnrecipes #vegetariansoup #creamyeggplant #roastedgarlic #souprecipe #comfortfood #easymeals #meatlessmonday #herbalicious #homemadesoup #plantbasedeats #eggplantlove #simplecooking #wholesomebites Warm, creamy, and packed with flavor – this Eggplant Soup with Garlic is the soul-soothing bowl you didn’t know you needed!

Shrimp and Collard Greens Garlicky Sautéed Shrimp with Braised Collard Greens Ingredients: 1 pound (450g) large shrimp, peeled and deveined 1 tablespoon olive oil 2 tablespoons butter 4 cloves garlic, minced 1 small onion, chopped 1/4 teaspoon red pepper flakes (optional) 1 bunch collard greens, stems removed and leaves sliced 1/2 cup chicken or vegetable broth 1 tablespoon apple cider vinegar Salt and pepper to taste Lemon wedges, for serving Directions: In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add garlic, onion, and red pepper flakes (if using) and sauté for 2–3 minutes until fragrant. Add the collard greens and stir to coat. Pour in the broth and vinegar, then cover and simmer for 10–12 minutes until tender. Season with salt and pepper. In a separate pan, melt the remaining 1 tablespoon of butter over medium heat. Add the shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until pink and opaque. Plate the braised collard greens and top with the cooked shrimp. Serve with lemon wedges on the side. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #shrimpdish #collardgreens #southernflavors #garlicshrimp #healthymeals #lowcarbrecipes #shrimpandgreens #seafoodrecipes #glutenfreemeals #quickdinner #easyhealthyrecipes #comfortbites #weeknightdinner #lightandsavory #braisedgreens #proteinpacked #leafygreens #flavorforward #shrimpmeal #soulfulsupper Spice up your dinner with this juicy Shrimp and Collard Greens combo So garlicky, buttery, and packed with Southern soul!

Beet and Citrus Salad Roasted Beet and Fresh Citrus Salad with Goat Cheese and Pistachios Ingredients: 3 medium beets, trimmed 2 oranges, peeled and sliced 1 grapefruit, peeled and sliced 1/4 cup crumbled goat cheese 2 tablespoons chopped pistachios 2 cups arugula or mixed greens 1 tablespoon fresh mint leaves For the Dressing: 2 tablespoons olive oil 1 tablespoon fresh orange juice 1 teaspoon honey 1 teaspoon Dijon mustard Salt and pepper to taste Directions: Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 45–60 minutes, or until tender. Let cool, then peel and slice into wedges. In a small bowl, whisk together olive oil, orange juice, honey, Dijon mustard, salt, and pepper. Arrange arugula or mixed greens on a platter. Top with roasted beet wedges, orange and grapefruit slices, and crumbled goat cheese. Drizzle with dressing and sprinkle with chopped pistachios and fresh mint. Serve immediately. Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes Kcal: 280 kcal | Servings: 4 servings #beetsalad #citrussalad #roastedbeets #healthyrecipes #vegetarianmeals #glutenfree #saladideas #seasonalsalads #arugulasalad #goatcheese #pistachios #freshmint #gourmetsalad #easymeals #homemadedressing #farmtotable #meatlessmonday #wholefoodrecipes #colorfulsalads #beautifulplates Bright, fresh, and full of flavor This Beet and Citrus Salad is a feast for the eyes and your taste buds!