Roasted Vegetable and Farro Salad Warm Roasted Vegetable & Farro Salad with Lemon-Herb Vinaigrette Ingredients: 1 cup farro 2 cups water or vegetable broth 1 zucchini, diced 1 red bell pepper, chopped 1 small red onion, sliced 1 cup cherry tomatoes 1 cup cubed butternut squash (or sweet potato) 2 tablespoons olive oil Salt and pepper to taste 1/2 teaspoon dried thyme 1/2 teaspoon smoked paprika For the Dressing: 3 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, minced 1 tablespoon chopped fresh parsley Salt and pepper, to taste Directions: Preheat oven to 400°F (200°C). On a large baking sheet, toss zucchini, bell pepper, onion, cherry tomatoes, and squash with olive oil, thyme, smoked paprika, salt, and pepper. Roast for 25–30 minutes, turning halfway through, until tender and slightly caramelized. Meanwhile, rinse farro and add it to a pot with water or broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes or until farro is tender. Drain any excess liquid. In a small bowl, whisk together all dressing ingredients. In a large bowl, combine cooked farro and roasted vegetables. Drizzle with dressing and toss to coat evenly. Serve warm or at room temperature, garnished with extra parsley if desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 4 servings #farrosalad #roastedvegetables #warmgrainbowl #vegetarianrecipes #wholegrainsalad #plantbasedeats #healthygrainbowl #mediterraneansalad #mealprepideas #fallveggies #saladbowl #nutritiouslunch #easyvegetarian #grainandveg #meatlessmeal #healthyeats #ovenroastedveggies #veggiegraincombo #parsleydressing #herbyvinaigrette Colorful, nourishing, and packed with flavor This Roasted Vegetable and Farro Salad is your new go-to for wholesome lunches or dinners.

Japanese Matcha Banana Bread Fluffy Japanese Matcha Banana Bread with a Touch of Green Tea Elegance Ingredients: 2 ripe bananas, mashed 1 ½ cups all-purpose flour 1 tablespoon Japanese matcha powder (culinary grade) 1 teaspoon baking soda ½ teaspoon salt ½ cup granulated sugar ¼ cup brown sugar ½ cup unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract ¼ cup plain yogurt or sour cream Optional: ½ cup white chocolate chips or chopped walnuts Directions: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. In a large mixing bowl, whisk together flour, matcha powder, baking soda, and salt. Set aside. In another bowl, mash the bananas thoroughly. Add the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and yogurt. Mix until well combined. Gradually fold the dry ingredients into the wet ingredients. Stir gently until the batter is just combined—do not overmix. Fold in white chocolate chips or chopped walnuts if using. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 280 kcal | Servings: 8 slices #matcha #bananabread #japanesebaking #greenfood #healthydessert #matchalover #bakingathome #greenteabread #matcharecipe #bananaandmatcha #homebaking #easybakes #japaneseflavor #matchacake #bananacake #matchaholic #bakingblog #matchabakery #homemadesweets #loafcake The matcha magic is real! Just baked this dreamy Japanese Matcha Banana Bread — fluffy, flavorful, and with that signature earthy green tea touch!

Roasted Beet and Goat Cheese Salad Warm Roasted Beet Salad with Creamy Goat Cheese & Balsamic Glaze Ingredients: 4 medium beets, scrubbed and trimmed 1 tablespoon olive oil Salt and pepper, to taste 4 cups mixed greens (arugula, spinach, or spring mix) 1/2 cup crumbled goat cheese 1/4 cup toasted walnuts or pecans 1/4 red onion, thinly sliced 2 tablespoons balsamic glaze or reduction Optional: 1 teaspoon honey Optional: orange or blood orange segments for brightness Directions: Preheat oven to 400°F (200°C). Wrap each beet individually in foil and place on a baking sheet. Roast for 45–60 minutes, or until a knife easily pierces through the center. Allow to cool slightly, then peel and slice into wedges or rounds. Toss beet slices with olive oil, salt, and pepper. On a serving platter or in individual bowls, arrange mixed greens. Top with roasted beets, crumbled goat cheese, red onion, and toasted nuts. Drizzle with balsamic glaze. Add a touch of honey or orange slices for extra sweetness, if desired. Serve immediately warm or at room temperature. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 420 kcal | Servings: 4 servings #beetsalad #goatcheeselove #roastedbeets #healthyanddelicious #balsamicdrizzle #fallflavors #rootvegetables #saladrecipes #vegetarianmeals #nourishingbites #colorfulsalad #goatcheeserecipes #superfoodsalad #easyentertaining #plantbasedeats #nutrientrich #gourmetsalad #seasonalsalads #glutenfreeeats #wholesomekitchen Earthy roasted beets, creamy goat cheese, crunchy nuts, and a sweet balsamic glaze—this salad is a color-packed flavor dream!

Chicken and Macaroni Bake Creamy Chicken and Macaroni Cheese Bake with a Golden Crust Ingredients: 2 cups cooked elbow macaroni 2 cups cooked chicken, shredded (rotisserie or poached) 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 1 cup shredded cheddar cheese ½ cup mozzarella cheese ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika Salt and pepper to taste ¼ cup grated Parmesan cheese ¼ cup breadcrumbs (optional topping) Chopped parsley for garnish Directions: Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish. In a saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 1 minute. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 3–5 minutes. Stir in cheddar, mozzarella, garlic powder, onion powder, paprika, salt, and pepper. Mix until smooth and cheese is fully melted. In a large bowl, combine the cooked macaroni and shredded chicken. Pour the cheese sauce over and mix to coat evenly. Transfer the mixture to the prepared baking dish. Sprinkle Parmesan cheese and breadcrumbs on top for a crunchy crust. Bake uncovered for 25–30 minutes or until the top is golden and bubbling. Let cool for 5 minutes before serving. Garnish with fresh parsley. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 420 kcal | Servings: 6 servings #chickenmacaroni #comfortfood #macandcheese #easybake #cheesybake #pastabake #familydinner #homestylecooking #ovenbakedpasta #chickendinner #bakedmacaroni #cheeselovers #mealprepideas #chickencasserole #simplemeals #weeknightdinner #creamybake #cheeseaddict #parmesancrust #bakedgoodness Creamy, cheesy, golden, and comforting! This Chicken and Macaroni Bake is the weeknight dinner your whole family will devour.

Zucchini Cheese Bread Cheesy Zucchini Bread with a Hint of Garlic Ingredients: 2 cups shredded zucchini 1 cup shredded cheddar cheese 2 cups all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup unsalted butter, melted 1/4 cup milk 2 eggs 2 cloves garlic, minced 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon black pepper Optional: 1/4 teaspoon cayenne pepper for a hint of spice Directions: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a large bowl, combine the shredded zucchini, cheddar cheese, and Parmesan cheese. In another bowl, whisk together the melted butter, milk, eggs, and minced garlic until well combined. Add the wet ingredients to the zucchini and cheese mixture. Stir until evenly combined. In a separate bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper (if using). Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 280 kcal | Servings: 10 servings