
Shaved Summer Squash Carpaccio with lemon and toasted pine nuts is simple and delicious.

This recipe I’ve encountered in a Catalan village, so simple but highly surprising.

Zucchini Carpaccio is thin slices of zucchini complimented with cherry tomatoes, shaved parmesan and a drizzle of olive oil.

Beet carpaccio is a classic and beloved appetizer, that both vegans and non vegans will love.

I’m over-run with courgettes – kind friends and relatives keep leaving them on the doorstep, so I’m having to be inventive as we’ve made them into ratatouille, courgette sou…

This recipe was inspired from the 750gr website video on You Tube perfectly filmed and explained by the Chefs Damien and Christophe.

This peach arugula salad combines juicy peaches, creamy goat cheese, crunchy pecans, and a simple balsamic dressing.

Few Indo-Chinese recipes come together as quickly as this one, and that speed is the whole point.

This French lentil pasta salad (with a simple homemade French dressing) is an easy and tasty vegetarian / vegan summer lunch.

Rotini pasta tossed with cooked ground beef, sharp cheddar, pickles, tomatoes, and onion in a yellow mustard dressing and served chilled.

Ginger Sesame Carrot Ribbon Salad combines ribbons of carrot with fresh herbs and a bright, flavorful dressing made with garlic, ginger, soy sauce, toasted sesame oil, and lime juice.

Poaching skate in a fragrant court-bouillon takes almost no effort, and what you get back is soft, shredded fish that soaks up a warm spinach base loaded with pine nuts, raisins, and a whisper of chilli.

A loaded cheeseburger salad with warm seasoned beef, crisp lettuce, cheddar, tomatoes, pickles, bacon, croutons, and Thousand Island dressing.

A tender on-the-inside ground chicken and sauteed mushroom meatloaf with a crispy crusty fontina cheese crust on-the-outside.