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Ingredients

For the Roasted Vegetables

• 2 zucchini, sliced
• 3 carrots, sliced
• 2 cups broccoli florets
• 1 red onion, cut into wedges
• 1 can (15 oz / 400 g) chickpeas, drained & rinsed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• Salt, to taste

Maple Dijon Tahini Dressing

• 3 tbsp tahini
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup (or honey)
• 1 clove garlic, minced
• 2–3 tbsp warm water (to thin)
• 1 tbsp lemon juice
• Salt & pepper, to taste

Instructions

1. Prepare the Vegetables

1. Preheat the oven to 425°F (220°C).
2. Spread zucchini, carrots, broccoli, red onion, and chickpeas onto a large baking sheet.
3. Drizzle with olive oil, then season with smoked paprika, garlic powder, salt, and pepper.
4. Toss to coat evenly.

2. Roast

1. Roast for 20–25 minutes, flipping halfway through.
2. Vegetables should be tender with a lightly charred, golden finish.

3. Make the Maple Dijon Tahini Dressing

1. In a small bowl, whisk together:
   
   • Tahini
   • Dijon mustard
   • Maple syrup
   • Lemon juice
   • Garlic
   • Salt & pepper
3. Add warm water slowly until the dressing becomes smooth and pourable.

4. Assemble the Bowl

1. Divide the roasted vegetables and chickpeas into serving bowls.
2. Drizzle generously with the tahini dressing.
3. Garnish with chopped parsley or extra smoked paprika if desired.

Ingredients

Pasta

• 12 oz (340 g) spaghetti
• 1 tbsp olive oil
• Salt (for boiling)

Cream Sauce

• 2 tbsp butter
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup pasta water (reserved)
• ½ tsp black pepper
• ¼ tsp chili flakes (optional)
• Salt to taste

Instructions

1. Cook the Spaghetti

1. Bring a large pot of salted water to a boil.
2. Add spaghetti and cook until al dente according to package instructions.
3. Reserve ½ cup of pasta water, then drain.
4. Toss the pasta with 1 tbsp olive oil to prevent sticking.

2. Build the Creamy Sauce

1. In a large pan, melt butter over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in chopped sun-dried tomatoes.
4. Pour in heavy cream and gently simmer for 2–3 minutes until slightly thickened.
5. Add Parmesan cheese and stir until melted and creamy.

3. Add Spinach & Combine

1. Add fresh spinach to the pan and let it wilt.
2. Season with black pepper, salt, and chili flakes if desired.
3. Add cooked spaghetti and toss until fully coated.
4. If the sauce is too thick, add a splash of the reserved pasta water until smooth and silky.

4. Serve

• Plate the creamy spaghetti and sprinkle with extra pepper or Parmesan.
• Serve warm for the best texture.

Ingredients

For the Eggs

• 12 large eggs
• 1 tsp salt (optional, for boiling)
• 1 tsp vinegar (optional, for boiling)

For the Filling

• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1 tsp Cajun seasoning
• ½ tsp paprika
• Salt & pepper, to taste

For the Topping

• 12 small cooked shrimp (peeled & deveined)
• Chopped green onions
• Extra Cajun seasoning (for garnish)

🍽️ 

Instructions

1. Boil the Eggs

1. Place eggs in a pot and cover with water.
2. Add salt and vinegar for easier peeling.
3. Bring to a boil, reduce heat, and simmer for 10 minutes.
4. Transfer eggs to an ice bath and let cool completely.

2. Prepare the Filling

1. Peel cooled eggs and slice in half lengthwise.
2. Remove yolks and place them in a bowl.
3. Mash yolks with mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, paprika, salt, and pepper.
4. Mix until smooth and creamy.

3. Fill the Eggs

1. Spoon or pipe the filling back into the egg whites.
2. Aim for a light swirl or mound for a clean presentation.

4. Add the Shrimp

1. Place one cooked shrimp on top of each deviled egg.
2. Press gently so it stays in place.

5. Garnish & Serve

• Sprinkle with chopped green onions.
• Add a pinch of Cajun seasoning on top for color and extra flavor.
• Serve chilled.

Ingredients

For the Noodles

• 1 lb egg noodles

For the Meatballs

• 1 lb ground beef
• ¼ cup breadcrumbs
• ¼ cup milk
• 1 small onion, finely chopped
• 1 egg
• 2 tbsp fresh parsley, chopped
• Salt & pepper, to taste
• 2 tbsp olive oil (for browning)

For the Sauce

• ¼ cup all-purpose flour
• 4 cups beef broth
• 1 cup sour cream
• 2 tsp Worcestershire sauce
• Salt & pepper, to taste

For the Topping

• 1 cup Swiss cheese, grated

🔪 

Preparation

1. Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Cook egg noodles according to package directions.
3. Drain and set aside.

2. Prepare the Meatballs

1. In a bowl, combine ground beef, breadcrumbs, milk, onion, egg, parsley, salt, and pepper.
2. Mix until evenly combined.
3. Roll into small 1-inch meatballs.

3. Brown the Meatballs

1. Heat olive oil in a large skillet over medium heat.
2. Add meatballs in batches and cook for 5–7 minutes, until browned on all sides.
3. Remove from skillet and set aside.

4. Make the Creamy Sauce

1. In the same skillet, add flour and cook for 1–2 minutes to form a roux.
2. Slowly whisk in the beef broth, stirring constantly to avoid lumps.
3. Bring to a simmer and cook for 5 minutes until thickened.
4. Stir in sour cream and Worcestershire sauce.
5. Season with salt and pepper to taste.

5. Assemble the Casserole

1. Preheat oven to 350°F (175°C).
2. In a large casserole dish, combine cooked noodles, browned meatballs, and creamy sauce.
3. Mix gently to coat everything well.

6. Add Cheese & Bake

1. Sprinkle grated Swiss cheese evenly over the top.
2. Bake for 20–25 minutes, or until cheese is melted and bubbly.
3. Let cool for a few minutes before serving.
4. Garnish with extra parsley if desired.

Ingredients

For the Mushrooms & Filling

• 16–20 large white or baby bella mushrooms
• 1 cup (150 g) fresh spinach, finely chopped
• 4 oz (115 g) goat cheese, crumbled
• 2 tbsp (30 ml) olive oil
• 2 cloves garlic, minced
• ¼ tsp sea salt
• ¼ tsp black pepper
• ⅓ cup (50 g) dried cranberries, chopped

For the Balsamic Glaze

• 2 tbsp (30 ml) balsamic vinegar
• 1 tbsp (15 ml) honey or maple syrup

Optional Garnish

• Fresh thyme
• Extra dried cranberries

🔪 

Directions

1. Prepare the Mushrooms

1. Preheat oven to 400°F (200°C).
2. Remove stems from mushrooms and finely chop the stems.
3. Place mushroom caps on a parchment-lined baking sheet.

2. Cook the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add chopped mushroom stems and garlic; cook for 2–3 minutes.
3. Add spinach, salt, and pepper, and cook until the spinach wilts.
4. Remove from heat and stir in goat cheese and chopped cranberries until combined.

3. Stuff the Mushrooms

1. Spoon the warm filling generously into each mushroom cap.

4. Bake

1. Bake for 12–15 minutes, or until the mushrooms are tender and the filling is heated through.

5. Make the Balsamic Glaze

1. In a small pan, warm balsamic vinegar and honey for 1–2 minutes, until slightly thickened.

6. Finish & Serve

1. Drizzle the warm balsamic glaze over the stuffed mushrooms.
2. Garnish with fresh thyme or extra cranberries if desired.

Ingredients

For the Lobster

• 2–4 lobster tails
• 3 tbsp melted butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp paprika
• 1 tsp lemon juice
• Salt & pepper, to taste

For the Creamy Garlic Sauce

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ¼ cup grated Parmesan
• 1 tbsp lemon juice
• ½ tsp chili flakes (optional)
• Salt & pepper, to taste
• Fresh parsley, chopped (for garnish)

🔪 Instructions

1. Prepare the Lobster Tails

1. Preheat oven to 425°F (220°C).
2. Cut the top of each lobster shell down the center and lift the meat to sit on top of the shell.
3. In a small bowl, mix melted butter, olive oil, garlic, paprika, lemon juice, salt, and pepper.
4. Brush the mixture generously over the lobster meat.

2. Bake the Lobster

1. Place lobster tails on a baking tray.
2. Bake for 10–12 minutes, depending on size, until the meat is opaque and firm.

3. Make the Creamy Garlic Butter Sauce

1. Heat a pan over medium and melt 2 tbsp butter.
2. Add garlic and cook until fragrant (about 30 seconds).
3. Pour in heavy cream and simmer for 2 minutes.
4. Add Parmesan, lemon juice, chili flakes, salt, and pepper.
5. Cook until the sauce becomes smooth and slightly thickened.

4. Combine & Serve

1. Spoon the creamy garlic butter sauce over the hot lobster tails.
2. Garnish with fresh chopped parsley.
3. Serve with mashed potatoes, rice, pasta, or crusty bread.

Ingredients

For the Steak

• 2 steak cuts (ribeye, sirloin, or filet mignon)
• 1–2 tbsp olive oil
• Salt & black pepper
• 1 tsp garlic powder
• 1 tbsp butter (for searing)

For the Shrimp

• 400 g (14 oz) large shrimp, peeled & deveined
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• Salt & pepper
• 1 tbsp butter

For the Roasted Potatoes

• 500 g baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt & pepper
• Fresh parsley

For the Asparagus

• 1 bunch asparagus
• 1 tbsp olive oil
• Salt & pepper
• ½ tsp lemon zest (optional)

Herb Butter (optional but delicious)

• 3 tbsp softened butter
• 1 clove garlic, minced
• 1 tbsp chopped parsley
• 1 tsp lemon juice

🔥 Instructions

1. Roast the Potatoes

1. Preheat oven to 400°F (200°C).
2. Toss potatoes with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread on a baking sheet and roast 25–30 minutes, until golden and crispy.

2. Cook the Steak

1. Pat steaks dry and season with salt, pepper, and garlic powder.
2. Heat a cast-iron pan with olive oil until very hot.
3. Sear steaks 3–4 minutes per side, depending on thickness.
4. Add butter and baste for 1 minute.
5. Let rest for 5 minutes before serving.

3. Cook the Shrimp

1. In the same pan, add olive oil and butter.
2. Add shrimp with paprika, garlic powder, salt, and pepper.
3. Cook 1–2 minutes per side until pink and juicy.

4. Grill or Sauté the Asparagus

1. Drizzle asparagus with olive oil, salt, and pepper.
2. Grill or pan-sear 3–4 minutes until slightly charred.
3. Add lemon zest if desired.

5. Make the Herb Butter

Mix softened butter with garlic, parsley, and lemon juice.

Place a spoonful on top of the hot steak to melt.

6. Assemble & Serve

• Plate the steak with roasted potatoes, shrimp, and asparagus.
• Add herb butter over the steak and a little extra over the shrimp.
• Serve immediately — pure 🔥 flavor.

Ingredients:

2 large sweet potatoes, cut into 1 cm thick slices

2 tablespoons olive oil

1 1/2 tablespoons honey

1/2 teaspoon cinnamon

Salt and black pepper to taste

1/3 cup dried cranberries

Instructions:

Preheat oven to 200°C (400°F).

Place the sweet potato slices on a baking sheet lined with parchment paper.

Brush with olive oil and sprinkle with salt, pepper, and cinnamon.

Bake for 20–25 minutes, or until tender and lightly browned around the edges.

Remove from the oven and drizzle with honey while still hot.

Scatter the dried cranberries over the slices and serve warm.

A delicious, simple dish, perfect as a side or appetizer!

Ingredients:

1–2 ribeye steaks (2.5–3 cm thick)

1 tablespoon vegetable or olive oil

2 tablespoons butter

3 garlic cloves, crushed

Sprigs of fresh rosemary or thyme (optional)

Coarse salt

Created black pepper

Method:

Remove the steak from the refrigerator 20–30 minutes before cooking to allow it to come to room temperature.

Paste the steak thoroughly with a paper towel to give it a golden crust.

Season both sides generously with salt and pepper.

Heat a heavy skillet over very high heat until very hot.

Add the oil, then add the ribeye and cook without moving for 2–3 minutes until browned.

Turn the steak over and cook for an additional 2–3 minutes.

Add the butter, garlic, and herbs, then continue to brown the steak, basting with the butter continuously for about 1 minute.

For the desired doneness:

Medium Rare: Total 6–7 minutes

Medium: Approximately 8–9 minutes

Remove the steak and let it rest for 5 minutes before slicing to retain its juices.

Serving suggestion:

Serve with mashed potatoes, roasted vegetables, or a black pepper sauce.

If you’d like a specific sauce (pepper, mushroom, garlic butter),