#grilled eggplant with feta

[batnbreakfast]

We made it to our holiday home! Found a restaurant right next to the sea and had a lovely dinner while watching the sunset.

[rachellaurengray]

Not sure what to eat today that aligns with your diet goals? Here's a list of 50 things you can eat under 400 calories:

1. Grilled chicken breast (4 oz) with steamed vegetables

2. Turkey and avocado wrap with 15 cal tortilla

3. Greek salad with feta cheese and olives

4. Veggie omelette made with egg whites

5. Quinoa salad with mixed vegetables

6. Baked salmon fillet (4 oz) with roasted asparagus

7. Tuna salad on whole grain crackers

8. Cottage cheese with sliced strawberries

9. Shrimp stir-fry with broccoli and bell peppers

10. Black bean soup with a side of cornbread

11. Grilled tofu skewers with teriyaki sauce

12. Whole grain pasta with marinara sauce and grilled vegetables

13. Hummus and vegetable sticks

14. Turkey chili with a dollop of Greek yogurt

15. Brown rice sushi rolls with cucumber and avocado

16. Chicken Caesar salad without croutons

17. Steamed edamame sprinkled with sea salt

18. Spinach and feta stuffed chicken breast (4 oz)

19. Veggie burger on a whole wheat bun

20. Caprese salad with fresh mozzarella, tomato, and basil

21. Lentil soup with a side of whole grain bread

22. Baked sweet potato topped with Greek yogurt and cinnamon

23. Tofu and vegetable stir-fry with low-sodium soy sauce

24. Egg salad lettuce wraps

25. Grilled shrimp skewers with zucchini and cherry tomatoes

26. Chicken and vegetable kebabs

27. Cauliflower crust pizza with veggies and light cheese

28. Whole grain toast with mashed avocado and sliced tomato

29. Baked cod fillet (4 oz) with lemon and herbs

30. Quinoa-stuffed bell peppers

31. Greek yogurt parfait with fresh fruit and granola

32. Turkey and vegetable soup

33. Baked eggplant parmesan

34. Steamed mussels in white wine sauce

35. Veggie and tofu lettuce wraps

36. Cottage cheese and pineapple

37. Spaghetti squash with marinara sauce

38. Greek yogurt smoothie with spinach and banana

39. Baked chicken meatballs with marinara sauce

40. Roasted vegetable and goat cheese salad

41. Salmon salad with mixed greens and balsamic vinaigrette

42. Turkey and cranberry lettuce wraps

43. Baked falafel with tahini sauce

44. Zucchini noodles with pesto and cherry tomatoes

45. Tuna and white bean salad

46. Stuffed portobello mushrooms with quinoa and spinach

47. Grilled teriyaki tofu with brown rice

48. Greek yogurt chicken salad with grapes and almonds

49. Turkey and black bean lettuce wraps

50. Spinach and feta stuffed mushrooms

These options offer a variety of tastes and textures while keeping your calorie intake in check. Enjoy!

[renlyslittlerose]

Hosting Thanksgiving dinner tomorrow (Canadians rise up!), and I'm making the following:

Grilled chicken thighs (for the meat eaters)

Grilled haloumi (for me~)

Whipped feta with roasted cherry tomatoes

Roasted eggplant in a Mediterranean spice blend

Roasted brussel sprouts with homemade caesar salad dressing

Roasted lemon garlic potatoes

Also a salad and a dessert but I won't be making either

Wish me luck everything goes well! This is my first big dinner!

[gemsofgreece]

I am so pleased with myself for eating healthy today!

For breakfast I had:

A smoothie I made with one banana, half a cup of lactose-free milk, one spoonful of goat yoghurt (Greek but Greek yoghurt in Greece is entirely different from foreign Greek yoghurt, I am talking about the traditional type) and a tea spoon of raw cacao. It ended up tasting like sweet banana-flavoured chocolate and without a single grain of added sugar (cacao hasn’t any). It got all the sweetness from the natural sugars of the banana.

I accompanied it with a sugar free oat and dark chocolate cookie.

For lunch I had:

A grilled chicken patty with grilled vegetables, zucchini, eggplant and mushrooms. A lemon on the side to squeeze some drops on the patty, of course.

Like a proper Greek I accompanied these with a salad of tomatoes, olives, feta cheese and a lot of oregano.

For afternoon snack:

I had a fresh cherry juice from a mountain close to where I live, totally natural, no sugars, no preservatives. The ingredients were like: CHERRY JUICE FULL STOP lol To be honest, that was a bit “no kidding this is natural”. It was like hand pressed cherries in a bottle, I wasn’t crazy about it but it felt so healthy as you see I am still riding the high

I accompanied it with another of these oat dark chocolate cookies.

I didn’t have dinner yet but it’s gonna be another portion of the lunch, except without the Greek salad, just the grilled vegetables and the patty.

In case of temptation, I will take a large bite from a milk pie we got here and that’s it.

By the way the reason I am writing this is because this shit ain’t happening soon again, don’t worry the blog is not gonna turn into healthy eating blogging lmao, I was just so impressed by myself today because that’s the most Mediterranean diet I can pull off and I am patting myself on the shoulder so hard right now

[scenetocause]

struck by the need to know what 3 delicious meals user scenetocause is thinking about in intense detail this week

hello anon, i will try to do this without critically doxxing myself

in a sense i am constantly thinking about aubergine (eggplant? fucking stupid name it do not be looking like an egg even the pale ones) curry. it's so good but takes just that slight too much effort to make just for myself and i'm not kind enough to myself to bother. much loved flatmate isn't very moved by vegetarian food but i sometimes convince him to eat it if i add some slow cooked lamb which tbf does fuckin bang. u kno if you remove the connective tissue halfway through cooking a lamb shoulder you can grill it and make like lamb crackling? very good. actually tbf i do just like lamb. with pomegranate and coriander and mint and perhaps a bit of feta and silky dips and a fresh bread out of a stone oven and all spiced with panch puran to cook and then sour chilli paste to eat with it. pickled chillis. mmm. i didn't used to eat meat but have recently sort of started again for various reasons and one of the ways i feel like you can really respect a meat is slow cooking the shit out of it and then putting it in with some delicious spiced aubergines until everything falls apart.

i am also a big fan of and look, you can't come for me about this, i'm right and i know it, instant mashed potato. some of this is being an elderly millennial but some of the rest of it is that it just fucking slaps. you're telling me i can have mashed potato, perhaps cheesy, buttery mashed potato, in less than two minutes depending on how long the kettle is taking to boil? perfection, don't even question it. if you first make the instant mashed potato then the kettle will have cooled down enough to make the instant gravy. i fucking love to make elaborate and well spiced and complex dishes from civilised countries but i can't overlook that the uk got this one right. add sausages and peas. mustard. hot pepper sauce if you're so inclined (i am) i once actually left a social event so i could go home and eat instant mash because i'd started thinking about it and that was it, no small talk was gonna do after that is it. treat yourself better, get instant mash.

i am struggling to pick a third because there is so much food i think about. i have eaten some spectacular sandwiches in my life. some salads that i think about to this day. one time i had milk gnocchi in turin and it haunts me about how good it was despite "milk gnocchi" sounding like exactly the sort of thing i don't like. i love gazpacho. i love noodle soups. i love breakfast mcmuffins. i actually have quite a horrible relationship to food currently because of the horrors but god i love so much of it. pickled chillis. just thinking about them makes the hair on the back of my neck stand up with pure love. sometimes i spend like 20 minutes thinking about maghmour. the only thing i'm not that arsed about is pasta, which i know is a controversial take but it's just not all that for me, despite my love of noodles and dumplings. actually tbf i also don't like a lot of stodge and european/north american fried stuff is also mediocre unless it's fresh fries that are hotter than the sun and burn your mouth and they're so crispy and salty and there is good mayonnaise (bad mayonnaise dni) then it is perfect. bread and hummus and honey and olives. plov. secret and environmentally bad joy tuna and swordfish and oh fuck i love mussels and shrimp. salted caramel twix. mmm.

[hiheat]

Heirloom Kitchen, Old Bridge NJ

My wife and I enjoyed an absolutely first class dining experience today at Heirloom Kitchen in Old Bridge, NJ.

Food was good, almost shockingly good. I was taken aback at the subtlety of just about every dish we were served. Atmosphere was clean and quirky, somewhere at the intersection of cottagecore, industrial, and kitch. Service was top notch, attentive and professional, from a brigade that couldn't have been much older than my teenage sons.

The menu was a four course prix fixe, including dessert ($89 pp). Tonight's menu featured three or four choices for each course, so we had (difficult!) choices to make. As usual, we ordered extras: a stuffed bread course (which was amazing, both sweet and savory, with onion jam and a whipped feta spread), as well as two a la carte dishes as an additional course, (which the staff sequenced perfectly, despite our last minute addition).

Our first course was a raw cured snapper served in watermelon lime broth and a chicken liver mousse served on brioche. The snapper was served like ceviche, cured in citrus, but served over a vivid red watermelon broth. The flavor of the lime oil popped with the crisp texture of the fish, and rode nicely over the sweetness of the watermelon.

The toasted brioche was topped with a modest shmear of a velvety chicken liver mousse, which would have been a sensational pairing all by itself. But the bite was taken up several notches with the addition of pickled veg, micro cilantro, and emulsified jalapeno on the plate. The acidic and mildly-spicy pop was so helpful to cut the cloying fattiness that normally comes with chicken liver. Very well balanced and clever to keep the spicy element separate on the plate, allowing the diner to dial in their preferred level of heat.

Course number two consisted of grilled octopus and a baked squash. The octopus dish was a master class in the Maillard reaction: just about every item on the plate was cooked to caramelization, but not a single element had that burnt flavor you get when something is left in the pan a few minutes too long. Eggplant, nuts, capers, potato, and even the za'atar - each cooked to its own smoky sweetness then combined perfectly in a harmony like an exquisite campfire.

The Delicata squash was served in tender cubes over acorn squash rendered as a mousse and had several different textures across the dish. The apple mostarda complimented the squash in both a expected yet surprising way. That familiar homey flavor of simple baked apples with squash and cinnamon took on a much more sophisticated demeanor in this context.

Our third course was a pan-seared fluke and a pork belly deconstructed "tamale". The fish had a great crust and flavor, but could have maybe used one minute less in the pan. But we like our fish under rather than over, so it might have been personal preference. The pepperoni butter was the most surprising element, and one we are going to try to replicate. Each of the other elements - the cassoulet, the sofrito, and the caponata - were executed well enough to stand on their own; in combination, they supported the fluke without overwhelming it.

The pork belly was cooked "birria" style, a slow-cooked stew with meat and spices. This dish was clever and incredibly flavorful, with a generous portion of extremely moist and tender pork belly. The corn portion of the deconstructed tamale was served central to the dish, as a simple rectangle covered in the mole sauce. I enjoyed the texture that the corn and wax beans added to the dish, especially given the silky tamale/mole centerpiece. My only wish was that they had gone with a birria "tatemada" style of cooking, where the pork belly was crisped up after being stewed. I missed the sensation of crispy pork fat in my tamale, and I worry that the large moist fat cap on the pork belly might turn off some patrons. But that's just a tiny tweak, not at all a complaint.

Our bonus course consisted of a pasta dish (Sorpresine), and the duck breast we thought we had to sacrifice in lieu of the pork belly. When our server told us in casual conversation that we could add dishes a la carte, we jumped at the chance to fill in with some of the dishes we had missed. Sorpresine (meaning "little surprises") is sort of an unstuffed version of ravioli. Just folded and cooked, this pasta was served with a sticky-sweet peach agrodolce, tiny tomatoes, and a very moist stracciatella cheese, sister to ricotta. We were so pleased we were able to get this complex yet rustic dish into our menu. It simultaneously felt subtle and lush in my mouth while being reminiscent of Sunday dinners at my grandma's house.

The duck breast was served in a Jamaican style, with a dry jerk rub, a habanero jus sauce, and braised cabbage and squash. The large portion of duck breast was cooked perfectly medium rare, a lovely light warm pink in the center. We cut it into medallions, and smeared each through the spicy jus. While I loved the flavor, I really wanted a more substantial jerk sauce, sticky and clinging to the meat. This dish had such an island inspiration but fell slightly short on the thin jus. The cabbage was tasty but slightly overly-salted to my palate. All of the other flavors were spot on, however, and I wouldn't hesitate to order it again.

Last course was dessert: we had the hush puppies, and the inspired combination of basil mousse/olive oil cake/Parmesan ice cream. I have to admit I wasn't wild about the hush puppies. Served with caramel popcorn and a smear of creme "elote" anglaise, this clearly chef-inspired dessert fell flat for me. I wanted more fresh in-season fruit, instead of the one lonely bit of peach and gooseberry. I wanted more delicious sauce, instead of the tiny smear. The hush puppies and popcorn were fine but their focus should have been reversed, IMO.

The other dessert was a delightful exercise in contradiction and challenging your preconceptions. Basil mousse, parmesan ice cream, olive oil cake, pine nut brittle - this sounds like the ingredients to a nice savory pesto dish, not a dessert. However, here's a chef's dessert that knocked the ball out of the park on so many levels. The olive oil cake was a moist platform for the ice cream and a tart lemon curd. The pine nut brittle paired as expected with the basil ice cream but the surprise was that it works as a sweet dessert as well as in a savory main. This dish was just over-the-top clever in its conception, almost like it was the response to a dare: "Make a pesto dish, but dessert - go!" However the good balance of sweetness and acid from the lemon and texture from the brittle, all melting together and soaking into the tight crumb of the cake was so startling in its "challenge accepted", perfect execution.

Again, service staff was exquisite, more attentive than many restaurants asking twice the price. Busers were on the move continuously but not obtrusive. Runners knew their food preparation and could answer questions thoughtfully. Our server was funny, engaging, offering her own thoughts and opinions while remaining thoroughly professional throughout

Decor was an interesting mix. Edison bulbs, black fixtures and flatware. Seating that matched but also seemed to come from a yard sale. A library of cookbooks and an open kitchen all contributed to the informal, casual feel. I thought the music was at times a bit too loud for easy conversation though. Our server told us the restaurant started life as a cooking school, and in fact still offers cooking and baking classes, as well as a multi-course tasting experience on Sundays.

Please forgive the extensive review here. I feel like this restaurant is quite possibly one of the best in the state. More than being a "hidden gem", this experience was easily a 5-star fine-dining experience, tucked into a little strip mall off Route 9 in Old Bridge. I literally do not know if they're aware of the incredibly high quality of the experience they offer, and the value you get as a patron. But I suggest you bring an adventurous palate and a few friends for dinner at Heirloom Kitchen before they wise up, put linen tablecloths over their neat wooden tables, and double the prices. But even if that happens, you can count on seeing me there (just wearing my jacket and tie).

Happy Eating!

[worlddiscus]

20 Healthy Dinner Recipes Ready in 30 Minutes or Less

Finding time to prepare healthy meals can be a challenge. However, with a bit of planning and the right recipes, you can whip up nutritious dinners in 30 minutes or less. In this article, we'll explore 20 delicious and quick dinner ideas that are not only good for you but also bursting with flavor.

Grilled Lemon Herb Chicken:

Marinated in a zesty blend of lemon, garlic, and herbs, this grilled chicken recipe is both light and flavorful. Serve it with a side of steamed vegetables or a fresh salad for a well-balanced meal.

Quinoa Stuffed Bell Peppers:

Packed with protein and fiber, quinoa makes for a nutritious base for these stuffed bell peppers. Simply mix cooked quinoa with your favorite vegetables, herbs, and spices, stuff it into bell peppers, and bake until tender.

Shrimp Stir-Fry:

Quick and easy, shrimp stir-fry is a go-to option for busy weeknights. Toss shrimp with colorful vegetables like bell peppers, broccoli, and snap peas in a savory stir-fry sauce, and serve over brown rice or noodles.

Veggie Packed Pasta Primavera:

Loaded with seasonal vegetables, pasta primavera is a vibrant and satisfying dish. Saute onions, garlic, and your choice of vegetables in olive oil, then toss with cooked pasta and a light tomato sauce for a wholesome meal.

Turkey and Black Bean Tacos:

Swap traditional ground beef for lean ground turkey in these tasty tacos. Cook the turkey with Mexican-inspired spices, then serve it in corn tortillas with black beans, avocado, and salsa for a nutritious twist on taco night.

Salmon with Roasted Asparagus:

Rich in omega-3 fatty acids, salmon is a heart-healthy choice for dinner. Season salmon fillets with lemon, garlic, and dill, then roast them in the oven alongside fresh asparagus for a simple yet satisfying meal.

Mediterranean Chickpea Salad:

Featuring chickpeas, cucumbers, tomatoes, olives, and feta cheese, this refreshing salad is a Mediterranean-inspired delight. Toss the ingredients together with a lemon-herb vinaigrette for a light and flavorful dinner option.

Coconut Curry Tofu:

For a plant-based dinner option, try coconut curry tofu. Simmer tofu cubes in a fragrant coconut curry sauce made with ginger, garlic, and spices, then serve over rice for a satisfying and aromatic meal.

Eggplant Parmesan:

Lightly breaded and baked until golden, eggplant parmesan is a healthier take on the classic Italian dish. Layer slices of eggplant with marinara sauce and mozzarella cheese, then bake until bubbly and delicious.

Zucchini Noodles with Pesto:

For a low-carb alternative to pasta, try zucchini noodles with pesto. Spiralize fresh zucchini into noodles, then toss them with homemade or store-bought pesto sauce for a light and flavorful dinner.

Lentil Soup:

Hearty and comforting, lentil soup is perfect for chilly evenings. Simmer lentils with carrots, celery, onions, and spices until tender, then serve with crusty bread for a satisfying meal.

Greek Chicken Pita Wraps:

Filled with grilled chicken, tzatziki sauce, lettuce, tomatoes, and cucumbers, these Greek chicken pita wraps are both nutritious and delicious. Serve them with a side of Greek salad for a complete meal.

Sweet Potato and Black Bean Burrito Bowls:

Packed with fiber and protein, sweet potato and black bean burrito bowls are a healthy and satisfying dinner option. Layer cooked quinoa with roasted sweet potatoes, black beans, avocado, salsa, and cheese for a colorful and flavorful meal.

Teriyaki Beef Stir-Fry:

Tender strips of beef are stir-fried with bell peppers, broccoli, and snap peas in a homemade teriyaki sauce for a quick and delicious dinner option. Serve over rice or noodles for a complete meal.

Caprese Stuffed Chicken:

Stuffed with fresh mozzarella cheese, ripe tomatoes, and basil, this caprese stuffed chicken is bursting with flavor. Bake the chicken until golden and cooked through, then serve with a balsamic glaze for a gourmet meal at home.

Veggie-Packed Quinoa Salad:

Quinoa salad is a versatile and nutritious option for dinner. Toss cooked quinoa with your favorite vegetables, herbs, and vinaigrette dressing for a light and refreshing meal that's perfect for warm summer evenings.

Turkey and Veggie Meatballs:

Made with lean ground turkey and grated vegetables, these turkey and veggie meatballs are a healthier twist on a classic favorite. Serve them with marinara sauce and whole wheat spaghetti for a satisfying and nutritious meal.

Sheet Pan Lemon Herb Salmon and Veggies:

For an easy and hassle-free dinner option, try sheet pan lemon herb salmon and veggies. Arrange salmon fillets and your choice of vegetables on a sheet pan, then drizzle with a lemon-herb marinade and bake until tender and flavorful.

Chickpea and Spinach Curry:

Filled with protein-rich chickpeas and nutritious spinach, this chickpea and spinach curry is a satisfying and flavorful dinner option. Serve it over rice or with naan bread for a hearty and delicious meal.

Stuffed Portobello Mushrooms:

Portobello mushrooms are stuffed with a savory mixture of quinoa, spinach, feta cheese, and herbs, then baked until tender and golden for a delicious and nutritious dinner option. Serve them with a side salad for a complete meal.

Conclusion:

With these 20 healthy dinner recipes ready in 30 minutes or less, you can enjoy delicious and nutritious meals without spending hours in the kitchen. Whether you're craving seafood, poultry, beef, or vegetarian options, there's something for everyone on this list. So why not give these recipes a try and discover new favorites for your weeknight dinner rotation? Your taste buds and your body will thank you!

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[littlecarnet]

For @starblue2406

Here are a few things I'll eat in a day. I typically don't eat a big breakfast, but I will have a big lunch. Dinners in my family are late, usually 6pm to 8pm, we typically walk after dinner, then I'll drink tea to relax before bed.

You'll probably notice a lack of beef and pork, I have trouble digesting them, so it's mostly chicken and seafood. My family also don't eat a lot of bread, it's treated more like a side than a meal.

And yeah, there's a quite a mix of cultures here. My mom's side is Greek/Egypt with Turkish influences from her great grandfather, my dad is Native American with some adopted local New Mexico flavors. Since I was originally born and raised by the ocean, seafood and sea vegetables are a big thing in my diet. They're hard to find in the southwest, but I crave them and they keep me healthy as I have low blood pressure, so I need a bit of healthy salt.

----------------

Things I'll have for breakfast:

Apple cider vinegar mixed with honey or a fruit juice, usually pomegranate juice. Gets my digestive system prepped.

Oatmeal with dates, pumpkin seeds, and seasonal fruit.

Fresh fruit or fruit jelly with yogurt. I like Greek yogurt as it's more creamy and filling.

Seaweed soup with green onions or salmon

Kefir a type of strong yogurt drink

Crepe with fruit, pine nuts and honey

Omelet with spinach or dandelion greens

Eggs boiled in black tea and star anise

Shakshuka eggs with tomato and spices

Salmon with fried eggs

Fresh tilapia corn taco

Fruit smoothies

Green tea

Yerba mate

Lunch:

A Flatbread wrap with either chicken or falafel, lettuce, feta, red onion or tomato topped with tzatziki or Tahiti

Sardines with tomato pesto on ciabatta

Basmati rice with chicken or fish with garlic, oregano, basil

Tuna with red onion and chopped mozzarella

A salad made of lightly pickled cucumber and lato (sea grapes)

Rice soup - Made with leftover tea, seaweed, sesame seeds, fish

Baby octopus with chopped tomatoes, red onion, and oregano -

Dolma - Grape leaves stuffed with spiced rice and a meat then steamed, cabbage leaves are sometimes used instead

Ta'meya or Falafel - ground chickpeas or lentils mixed with spices and fried into rounds, topped with tzatziki or hummus

Grilled cheese with strawberry and sage

Jellyfish salad with sweet vinegar and red chili

Steamed cactus pads with watermelon rind

Blue corn bread with sweet corn

Fish cakes in a crab broth with five spice seasoning

Ful medames

Peel and eat shrimp

Mussels on ice

Shawarma

Dinner:

Grilled chicken with mixed vegetables like cherry tomatoes

Vegetable bake with seasonal vegetables

Eggplant lasagna with feta and sliced tomatoes

Cioppino - Seafood in a rich tomato broth

Risotto rice with mushroom

Shrimp with feta and tomatoes

Grilled catfish with spices

Mussels in butter and garlic

Seafood in spiced yellow rice

Crab cakes in scallop shells

Three Sisters soup - Corn, beans, squash

Spinach and cheese stuffed pastries

Squash and corn simmered in milk with pepper, garlic, and saffron

Pumpkin soup with garlic, apple, and sweet potato

Tuna steak with cranberries and feta

Zucchini stuffed with herbed rice and baked

Sayadeya - Fried fish with red onions on rice spiced with cinnamon, turmeric, and ginger

Venison chili beans

Fry bread tacos

Kushari

Chicken livers and hearts

Wild rice with elderberry and morel mushrooms

Lumpias - Like a large egg roll

Wild rice with sweet potato, pumpkin, and cranberry

Snow fungus soup with chicken bone broth

Chicken herb soup - chicken boiled with red dates, wild yam, astragalus, goji

Grilled chicken with butternut squash sweet potatoes

Mixed bean soup with chicken bone broth

Sweet and sour bitter melon soup

Between meals:

Tea with milk

Lots of different nuts

Dried fruit like dates and figs

Fresh fruit with a bit of sweet condensed milk

Jerky turkey or venison

Pickled sweet vegetables

Bruschetta with crackers

Fresh figs with goat cheese

Olives stuffed with cheese

Seaweed salad

Squid jerky

Horned melon

Naan with olive oil

Fried sardines in honey

Mushroom chips

Sweet potato chips

Crispy baby crabs

Fried sage leaves

Prosciutto

Frozen grapes

Zabladi

Cactus fruit

Quail eggs

Snap peas

Drinks:

Grape juice

Pomegranate juice

Hibiscus tea

Mint tea

Ginger tea

Anise tea

Yuzu tea

Rose petal tea

Barley tea

Flowering tea

Mountain herb tea

Water infused with fresh lemongrass and fennel

Water with basil seeds with honey

Roasted milk tea

Yerba mate

Corn silk tea

Rice milk with cinnamon and cardamom

Desserts:

Yogurt with honey and mixed fruit either frozen or seasonal

Chia pudding with peanut butter or rose petal jelly

Italian soda with sugar-free syrups of either rosewater, lavender, peach, or strawberry

Iced coffee with cacao nibs

Chocolate dipped fruit

Gelatins

Anise cookies

Amaretto biscuits

Honey comb

Baklava

Grass jelly with milk

Coconut milk pudding

Rose or pistachio halva

Sweet potato with ice cream

Snow fungus with fruit and rock sugar

Khoshaf - A dessert made of dried fruits simmered with cinnamon, nutmeg, and cloves

Lazy meals:

A typical salad

Frozen vegetables popped into a microwave and served with ready cooked shrimp or a can of sardines in tomato

Pumpkin puree in a can mixed with garlic, pepper, and milk pop into microwave

Jellyfish salad with pickled vegetables and sweet chili sauce

Thin crust pizza made from a pita with tomato, cheese, and Italian seasoning

Spinach or dandelion greens omelet with cheese

Rice soup - made with tea, fish, seaweed, and green onion

Sweet potato with toppings of choice

Baked potato with peanut butter and crab paste

Wonton wrappers stuffed with cream cheese and fried

Chestnut rice - Rice with chopped chestnuts

Chopped apples with cinnamon and honey in the microwave

Bread pudding - day old bread, fruit of choice, egg, milk pop in microwave until egg is cooked

Rice pudding - cooked rice, milk, cardamom, cinnamon, and dried chopped fruit

[enuicooks]

Vegetables (eggplant, tomato, spring onion) marinated in olive oil, balsamic vinegar, salt, mixed herbs for about two hours then grilled, with cubed feta cheese and pita

[clouds-of-wings]

@mardigrasdeathpostage

This is a great opportunity to post something I photoshopped a few months back. I finished it, then stared at the screen and sighed, remembering the old times, when I shopped respectable things.

Here it is side by side with BA's original cover:

and on its own:

(All stock photos mine except for the writing.)

Anyway, maybe you can imagine the characters as antipasti. They're all Catholics and the part of the plot we're currently at takes place in Rome, so it kinda fits.

--

In DETAIL:

Johanna, the fiery and determined crusader, would be particularly spicy and crunchy I think, maybe peppers filled with some kind of cheese, as in the picture above. The peppers would not be grilled or treated in any other way that breaks down their molecular structure. Johanna has no problem with being challenging to chew. And if she brings tears to your eyes, well, tears can be cleansing, so this pain benefits you in the end. Her sidekicks Mare and Agnes are stuffed olives that have a little bit of the same spicy cheese.

Helena, Johanna's sister and the wife of her enemy Seth, would be a savoury vegetable that has been infused with rosemary and some type of honey, given that she's very pleasant and eager to please. She would not be too sweet, but strive to be perfect. She is served with mozzarella, an inoffensive and yet very tasty cheese.

Sophia, their mother, is a rare, unknown vegetable in a sophisticated and unique herb mixture that quite possible includes Silphion. Satan is a spicy hard cheese that unexpectedly harmonizes very well with her (as proven by the song Astral Sophia).

Apollonius is semi-divine, so naturally I imagine that he contains a lot of garlic. I would pick an eggplant fried in garlicy oil for him. Eating him sends you to heaven, but then you feel a little nauseated from the ungodly amount of fat eggplants tend to suck up when you fry them, even if you take care to dehydrate them with salt before and soak off some fat with paper towels after. Ecstatically pleasant, yet treacherous... but you keep coming back because there's nothing else like it. Feta cheese just magically manifests next to him.

As for the Antichrist himself, I invoke the famous tumblr post that states: "Do not be salty. Be marinated. Show that you've been swimming in a complex mixture of feelings for a long time." I also think he should be a tomato that has been dried by the unforgiving heat of the sun for a long, LONG time. Possibly because someone put him there and then forgot about him. So a marinated, and very salty, dried tomato. That's our troubled hero Seth.

[fruitinallitssucculence]

made dinner for my mother the other day. Mediterranean plate with falafel, tabbouleh, caponata eggplant relish, hummus, baked zucchini, and asparagus sprinkled with vegan feta and cheese bread. it felt very nourishing for my body.

(only used directions for baking falafel, but I also included mint in the falafel in addition to parsley)

(i only used the tabbouleh recipe from this)

[grimsneverendingfuneral]

ok so i played ~chef cook~ tonight and im so proud of this creation

It’s eggplant cut in half (sliced diagonally) (make sure to put salt on the eggplant, wait 10 min to get the moisture out then pat em down) then grilled on the pan until they’re brown. Put them in the oven for 10 minutes to make em real fluffy anD THEN you make a green sauce with a greek yogurt base, lemon zest, lots of dill, garlic and chili oil (you dont have to add the chili oil i just wanted it to be spicy)

TOP IT ALL OFF with feta chunks and crushed pistachios BITCH (this is optional but for people who hate soft textures this is good)

I FEEL a sense of accomplishment that has nourished my very soul

Note: This only works on neurodivergent brain (me) if you pretend you’re a character in a book that happens to have a secret talent for cooking and is cooking for a loved one that occasionally will kiss your shoulder.

I think I’m gonna start posting my meals here so I can feel motivated to cook for myself cause it’s actually super fun if I have it all planned out ahead of time :)

[agooberscast]

A Jackie! Time to hang out with Uncle Humphrey!

Ahh, yes! He has been trusted to watch over the daughter of the Vespa-Hielo household! Or more, the biological daughter. They have many daughters, after all! And you also love seeing such beautiful young ladies blossoming under those two women’s care!

Anyway, back to the matter at hand. You must be sweet and gentle with the princess here as she is so lovely and full of pure joy. You must protect this smile and pure soul! It is time for snacks, though!

After her input, he finds out that caviar is not a kids’ snack. Neither is tuna tare-tare. Nor eggplant. Not even dark chocolate?? He finally gives in and serves her a gourmet grilled cheese with some tomato bisque on the side for dunking. It seems like a slam dunk, even with the cheese being gouda and feta in the grilled cheese.

Now it is time for playing and she takes the lead, making Humphrey the king of her castle fort as she becomes the bug princess! Her first decree is to allow cookies on the side for all meals! Her second decree is that broccoli is okay as long as it is with cheese on top! And maybe even with ranch! Last decree today will be cats! They are great and that her Mommas should adopt some for her to play with! After that, time for naps!

They both cuddle up, the jiggly boi a good cuddle-buddy as they settle in under many colorful blankets and turning the lights down. Shhhhh, cozy nap times. What a fun time, already. Here’s to more of this when they can, then!

[panemontella]

10 Creative Ways to Serve Multigrain Crostini at Your Next Party.

Introduction:-

Multigrain crostini is a great option for party appetizers since it provides a healthy, adaptable foundation for countless topping options. Our multigrain crostini is the ideal example of Panemontella’s combining taste and nutrition philosophy. It is made from a blend of nutrient-dense grains; these crostini have a deep, earthy flavor that goes well with a wide range of toppings. Here are some inventive ways to serve Panemontella’s Multigrain Crostini if you’re throwing a party and want to wow your guests.

Why Multigrain Crostini?

Fiber, vitamins, and minerals are included in multigrain bread. A crostini made with multigrain bread is a healthier and more filling appetizer that will wow your guests. You can even have Multigrain Crostini with cherry tomatoes, parsley, fine chopped onions, extra virgin olive oil, balsamic vinegar, pepper, salt, and feta cheese. Also there are 10 Ingenious Methods for Presenting Multigrain Crostini:

1- Traditional Crostini: Garlic, fresh basil, juicy tomatoes, and extra virgin olive oil make a simple but delectable topping for your multigrain crostini.

2- Mediterranean Joy: Spread creamy hummus on your crostini and garnish with cucumber slices, kalamata olives, and lemon juice.

3- Fig and Prosciutto: To create a sophisticated and exquisite crostini, combine the sweetness of fresh figs with the saltiness of prosciutto. Drizzle with balsamic glaze for an additional taste boost.

4- Avocado Toast, Elevated: After mashing a ripe avocado on top, top your multigrain crostini with a fried egg, red pepper flakes, and a dash of salt and pepper.

5- Caprese Crostini: Top your crostini with sliced tomatoes, fresh mozzarella, and fresh basil, then drizzle with balsamic glaze.

6- Smoked Salmon and Cream Cheese: Spread cream cheese on your crostini and add smoked salmon, dill, and lemon juice.

7- Grilled Vegetable Crostini: Grill bell peppers, eggplant, zucchini, and other vegetables. Drizzle the grilled veggies with balsamic sauce on top of your crostini.

8- Pesto and Goat Cheese: Spread pesto on your crostini and add crumbled goat cheese, honey, and pine nuts.

9- Spicy Tuna Crostini: Combine canned tuna, mayonnaise, Sriracha, and soy sauce. Place the tuna mixture on the crostini and sprinkle with the green onions.

10- Dessert Crostini: Spread your crostini with chocolate hazelnut spread or Nutella, then garnish with bananas or fresh berries.

Why Choose Panemontella’s Multigrain Crostini?

Our goal at Panemontella is to deliver the flavor of delicious crostini into your house with our tasty and healthful goods. Combining premium grains makes our Multigrain Crostini a nutritious and flavorful snack choice. The multigrain base is ideal for those seeking a healthy substitute for white bread since it provides more fiber, vitamins, and minerals while retaining that delicious crunch.

Every crostini has the ideal combination of whole grains, delivering vital nutrients to promote a balanced diet while tasting delicious. When you use Panemontella, you can be sure you’re providing high-quality goods that prioritize flavor and nutrition.

Conclusion:

Panemontella’s Multigrain Crostini is the ideal medium for various flavors and ingredients, enabling you to make appetizers that are as visually appealing as they are delectable. These crostini, which come in various rich, savory, and fresh topping options, will wow your guests and elevate any party spread.

Our Multigrain Crostini are the perfect party snack since they can be dressed up or down to fit the mood of any event, whether it’s a formal celebration or a more laid-back get-together. Let your culinary creativity run wild and experiment with these inventive topping ideas; your visitors will undoubtedly appreciate the time and effort you put into making these delicious appetizers!

[streetsoflondonguide]

Sultan Sofrası Bow: Authentic Turkish Cuisine in the Heart of East London

Located in the vibrant area of Bow, Sultan Sofrası offers a warm and welcoming atmosphere where guests can experience the rich flavors of Turkish cuisine. Known for its expertly grilled meats, traditional mezes, and authentic desserts, Sultan Sofrası Bow has become a beloved spot for those seeking a taste of Turkey in East London. Whether you’re looking for a casual lunch, a hearty dinner, or a place to gather with friends and family, Sultan Sofrası delivers an unforgettable dining experience.

Grilled Meats Cooked to Perfection

At Sultan Sofrası Bow, grilling is an art. The menu features a variety of charcoal-grilled meats, each marinated with Turkish spices and grilled to perfection over an open flame. The result is tender, juicy dishes that capture the essence of traditional Turkish barbecue.

One of the standout items is the lamb shish kebab, featuring succulent lamb cubes served with rice, salad, and warm bread. The chicken shish kebab is equally popular, offering marinated chicken grilled to golden perfection. For those who want a little bit of everything, the mixed grill platter—with a selection of lamb, chicken, and adana kebabs—is the ideal choice.

Mezes to Start Your Meal

Sultan Sofrası Bow takes pride in offering a variety of mezes, which provide a wonderful introduction to the vibrant flavors of Turkish cuisine. These small plates are perfect for sharing and offer a mix of hot and cold options.

Popular choices include hummus, a creamy blend of chickpeas and tahini; baba ghanoush, a smoky eggplant dip; and cacık, a refreshing yogurt and cucumber dip. The sigara böreği—crispy filo pastry rolls filled with cheese—are a crowd favorite, along with the grilled halloumi, which offers a savory and satisfying bite.

For those who enjoy variety, the meze platter provides a delicious assortment of the restaurant’s most popular small plates, making it ideal for sharing with friends or family.

Vegetarian and Vegan Options

Sultan Sofrası Bow caters to a variety of dietary preferences, offering a range of vegetarian and vegan dishes that are both flavorful and satisfying. The vegetarian moussaka, with layers of eggplant, zucchini, and tomatoes, is a hearty option that showcases the rich, bold flavors of Turkish cuisine.

For those seeking a lighter dish, the falafel platter—featuring crispy falafel balls served with salad and hummus—is a perfect choice. The restaurant’s selection of fresh salads, topped with olives, feta, and a drizzle of olive oil, offers a refreshing complement to the richer dishes on the menu.

Traditional Turkish Desserts

No meal at Sultan Sofrası Bow is complete without indulging in one of the traditional Turkish desserts. The baklava, with its layers of flaky pastry, chopped nuts, and sweet syrup, is a must-try. For a more unique dessert, the künefe—a warm dessert made with shredded filo dough, melted cheese, and syrup—is both rich and satisfying.

The restaurant also offers Turkish coffee and tea, providing the perfect end to a delightful meal.

A Cozy and Welcoming Atmosphere

Sultan Sofrası Bow offers a cozy and relaxed dining environment, with warm decor and friendly service that make every guest feel at home. Whether you’re dining with family, enjoying a romantic evening, or celebrating a special occasion, the restaurant’s inviting ambiance ensures a pleasant experience.

Perfect for Group Dining and Events

The spacious layout of Sultan Sofrası Bow makes it an ideal venue for group dining and private events. Whether you're planning a birthday party, family gathering, or corporate event, the restaurant offers private dining spaces and customized menus to suit your needs.

Takeaway and Delivery Services

For those who prefer to enjoy Sultan Sofrası’s delicious offerings at home, the restaurant provides convenient takeaway and delivery services. Whether you’re in the mood for a selection of mezes, a grilled kebab, or a traditional dessert, Sultan Sofrası ensures that you can enjoy the same high-quality food wherever you are.

Experience the Flavors of Turkey at Sultan Sofrası Bow

For an authentic Turkish dining experience in East London, Sultan Sofrası Bow offers a menu filled with bold flavors, expertly grilled dishes, and traditional mezes. With its welcoming atmosphere and attentive service, Sultan Sofrası provides the perfect setting for any occasion.

Visit Sultan Sofrası Bow today and discover why it’s one of the top destinations for Turkish cuisine in East London.

[possiblebypopculture]

This Israeli couscous and grilled eggplant and red pepper salad is a great addition to your picnic. It tastes like the Mediterranean and is both refreshing and filling.

Ingredients: 1 cup Israeli couscous. 1 1/2 cups water. 1 small eggplant, sliced. 1 red bell pepper, halved and seeded. 2 tablespoons olive oil. Salt and black pepper to taste. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons lemon juice. 2 cloves garlic, minced.

Instructions: Warm the grill up to a medium-high level. Bring water to a boil in a saucepan. Put in the Israeli couscous and let it cook for 8 to 10 minutes, until it's soft. After draining, set it aside to cool. Add salt and black pepper to the eggplant slices and red bell pepper halves after brushing them with olive oil. Red bell pepper and eggplant should be grilled for four to five minutes on each side, or until they are soft and have grill marks. Take it off the grill and let it cool down a bit. Cut the grilled eggplant and red bell pepper into small pieces that you can easily eat. The cooked couscous, chopped eggplant, red bell pepper, fresh parsley, feta cheese, and Kalamata olives should all be put in a large bowl together. Mix lemon juice and garlic powder in a small bowl with a whisk. Pour the dressing over the salad and toss it to mix. To your liking, add more salt and black pepper. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Serve as a tasty salad for a picnic!

Leonard