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!

Lilikoi and Passionfruit Salad Tropical Lilikoi & Passionfruit Salad with Fresh Greens, Avocado, and Citrus Dressing Ingredients: 4 cups mixed salad greens (arugula, baby spinach, romaine) 1 ripe avocado, sliced 1/2 cup sliced cucumber 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/4 cup crumbled feta cheese (optional) 2 tablespoons toasted macadamia nuts or almonds 2 fresh passionfruits (lilikoi), pulp scooped out For the Lilikoi-Citrus Dressing: 2 tablespoons lilikoi (passionfruit) juice or pulp (strained if preferred) 2 tablespoons orange juice 1 tablespoon lime juice 2 tablespoons olive oil 1 teaspoon honey or agave syrup Salt and black pepper, to taste Directions: In a large salad bowl, combine salad greens, avocado slices, cucumber, cherry tomatoes, and red onion. In a small mixing bowl, whisk together lilikoi juice, orange juice, lime juice, olive oil, honey, salt, and pepper until smooth and well emulsified. Drizzle dressing over the salad just before serving. Top with crumbled feta (if using), fresh passionfruit pulp, and toasted macadamia nuts. Serve immediately and enjoy the refreshing tropical burst. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 210 kcal | Servings: 2 servings #lilikoi #passionfruit #tropicalsalad #fruitinsalad #hawaiianrecipes #lightandfresh #summersalad #healthyliving #saladlove #avocadosalad #citrusdressing #macadamianuts #vegetarianrecipe #glutenfreeeats #rainbowfoods #saladseason #vibrantflavors #quicklunch #nourishingmeals #superfoodsalad Tropical freshness in every bite! This Lilikoi and Passionfruit Salad is your perfect summer bowl of sunshine

Looking for a deliciously indulgent dessert idea? Almond Croissant Bread Pudding Ingredients: - 4 large croissants, torn into pieces - 2 cups almond milk - 1 cup granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 1/2 cup sliced almonds - Powdered sugar for dusting (optional) Preparation Steps: 1. Preheat the oven to 350°F (175°C). 2. In a large mixing bowl, whisk together almond milk, sugar, eggs, vanilla extract, and almond extract. 3. Add the torn croissant pieces to the mixture, ensuring they are well coated. 4. Gently fold in the sliced almonds. 5. Pour the mixture into a greased baking dish. 6. Bake in the preheated oven for 30-35 minutes or until golden and set. 7. Let cool slightly before serving. Dust with powdered sugar if desired. Prep Time: 15 mins | Cooking Time: 35 mins | Total Time: 50 mins Calories: 320 kcal per serving | Servings: 8 servings Suggested Pairings: Serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat! #breadpudding #dessertlover #almondcroissant

Looking for a vibrant and flavorful dish to impress your guests? Chiles en nogada Ingredients: - 6 poblano peppers - 1 lb ground beef - 1 lb ground pork - 1 onion, chopped - 2 cloves garlic, minced - 2 tomatoes, diced - 1 apple, peeled and diced - 1 pear, peeled and diced - 1 banana, peeled and diced - 1/2 cup almonds, chopped - 1/2 cup raisins - 1 tsp cinnamon - 1/2 tsp nutmeg - Salt and pepper to taste - 1 cup walnuts, soaked and peeled - 1/2 cup milk - 2 tbsp sugar - 1/4 cup pomegranate seeds (for garnish) - Fresh parsley (for garnish) Preparation Steps: 1. Roast the poblano peppers over an open flame until charred. Place in a plastic bag to steam, then peel the skins off. 2. In a large skillet, sauté onion and garlic until fragrant. 3. Add the ground beef and pork, cooking until browned. 4. Stir in tomatoes, apple, pear, banana, almonds, raisins, cinnamon, nutmeg, salt, and pepper. Cook for 10 minutes until fruits are tender. 5. Stuff each roasted pepper with the meat mixture and arrange them on a serving platter. 6. In a blender, combine walnuts, milk, and sugar; blend until smooth to create the nogada sauce. 7. Pour the nogada sauce over the stuffed peppers. 8. Garnish with pomegranate seeds and parsley before serving. Prep Time: 30 mins | Cooking Time: 45 mins | Total Time: 1 hr 15 mins Calories: 400 kcal per serving | Servings: 6 servings Suggested Pairings: Serve with warm tortillas or a fresh green salad for a complete meal! #chilesennogada #mexicanfood #comfortfood

Spanish Zarzuela de Mariscos – Catalan Seafood Medley A luxurious seafood stew from Catalonia, Zarzuela is made with a medley of shellfish and fish in a saffron-tomato-white wine sauce, often served at special occasions. Ingredients (Serves 4): * 200g shrimp * 200g mussels * 200g clams * 300g firm white fish (hake, monkfish) * 1 onion, chopped * 2 garlic cloves, minced * 2 tomatoes, peeled and chopped * 100ml white wine * 1 pinch saffron threads * Olive oil, salt, pepper, parsley Instructions: 1. Sauté onion and garlic in olive oil. Add tomatoes and saffron, cook until thickened. 2. Pour in white wine and simmer. 3. Add fish, then mussels, clams, and shrimp. Cover and steam until shellfish open and fish is cooked. 4. Season and garnish with parsley. Serve with toasted bread. Catalan Tip: For extra richness, blend a paste of almonds and garlic (picada) and stir in before serving.