Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti, Quick & Easy Recipes

Rigatoni with Salsiccia and Ricotta

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Ingredients (4 Servings)

500 g rigatoni

400 g salsiccia

200 g ricotta

2 cloves garlic

1 white onion (small)

2 tbsp olive oil

60 ml red wine

400 g tomato purée

4 tbsp pasta water



grated Parmesan for serving

basil for serving

olive oil for serving

Fish & Seafood 🦀🦀🐟🐟, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Salmon with Anchovy Butter 

by Melissa Clark

Time: 25 minutes

Yield: 4 servings

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3 tablespoons unsalted butter, softened

4 anchovy fillets, minced

1 fat garlic clove, minced (or 2 small ones)

½ teaspoon coarse kosher salt

Freshly ground black pepper

4 (6- to 8-ounce) skin-on salmon fillets

2 tablespoons drained capers, patted dry

½ lemon

Fresh chopped parsley, for serving

Burgers 🍔 Meatloaf, Sandwiches & Toasts, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Ciabatta Egg Sandwich With Tomato Jam

by Julie Scelfo

Time: 45 minutes
Yield: 4 sandwiches
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Olive oil
1 large shallot, diced
1 clove garlic, minced
1 ½ teaspoons ground coriander
1 ½ teaspoons fresh ground fennel seeds
1 tablespoon light brown sugar
1 anchovy fillet
2 tablespoons lemon juice
10 ounces canned or boxed tomato purée
1 teaspoon dried oregano
1 teaspoons salt
Freshly ground black pepper
8 eggs, preferably fresh from a local farm
8 slices sharp Cheddar cheese
8 slices bacon, preferably Burgers’ Smokehouse Original Country Bacon, available at Bklyn Larder
4 ciabatta rolls

Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Crispy Katsu Curry Recipe

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1 white onion

2 cloves of garlic

2 cm root ginger

1 tbsp curry powder

1 red apple, grated

2 tbsp soy sauce

2 tbsp okonomiyaki (or HP sauce)

250 ml chicken stock

1/2 tsp ground turmeric

1 tsp cornflour

25 ml vegetable oil

Tuna Katsu:

4 tuna steaks

100 g plain flour

1 tsp salt and pepper

2 eggs

100 g panko breadcrumbs


300 g Jasmine Rice

450 ml water

1-2 tbsp dashi stock

1 bunch of fresh coriander


1/2 mooli

100 g red radishes

1 carrot

1 cucumber

2 tbsp salt

200 ml rice wine vinegar

4 tbsp caster sugar

2 tbsp yuzu juice (or lime)

Appetisers, Starter & Side Dishes, Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Baked Pumpkin 🎃🎃🎃🎃🎃🎃🎃

Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.

Serves 4
Approx time: 90m


1 pumpkin, about 1kg
2 cloves garlic, peeled
olive oil
1 red onion, peeled and finely chopped
1 small handful black olives, stoned and chopped
2 sprigs of fresh rosemary, leaves finely chopped
1 dried chilli
sea salt
freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
50 g basmati rice, washed and drained
75 g dried cranberries
50 g shelled pistachio nuts
1 tangerine, zest of
200 ml organic vegetable stock


🤓🤓Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.

🤓🤓Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.

🤓🤓Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).

🤓🤓Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.

Benefits of Eating Pumpkin 🎃🎃🎃🎃🎃🎃

Fish & Seafood 🦀🦀🐟🐟, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Pan Roasted Fish Fillets With Herb Butter

by Julia Moskin


Time: 20 minutes
Yield: 2 servings
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2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Fish & Seafood 🦀🦀🐟🐟, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Stir-Fried Shrimp With Snow Peas and Ginger

by Julia Moskin

Time: 30 minutes
Yield: 2 to 4 servings
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1 tablespoon plus 1/4 teaspoon salt
1 pound large shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons rice wine or dry sherry
1 ½ teaspoons soy sauce
1 ½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground white pepper
1 tablespoon plus 2 teaspoons vegetable oil
2 tablespoons minced garlic
1 teaspoon minced ginger
6 ounces snow peas, strings removed, washed and dried
1 scallion, chopped

Dairy Free & Gluten Free Food & Recipes, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Wild Rice and Arborio Risotto With Corn and Red Pepper

by Martha Rose Shulman

Time: 2 hours
Yield: 6 servings
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1 cup wild rice (3 cups cooked)
6 cups chicken or vegetable stock
2 ears corn
2 tablespoons extra virgin olive oil
½ cup minced onion
Salt to taste
1 red bell pepper, cut in small dice
⅔ cup arborio rice
½ cup dry white wine, like pinot grigio or sauvignon blanc
2 teaspoons fresh thyme leaves
Freshly ground pepper to taste
¼ to ½ cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)

Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings, Vegetarian / Vegan

Summer Squash and Red Rice Salad With Lemon and Dill

by Martha Rose Shulman

Time: 2 Hours 45 minutes
Yield: 4 to 6 servings
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¾ pound long summer squash, preferably a mix of green and yellow, sliced very thin
Salt to taste
1 garlic clove, crushed
5 tablespoons fresh lemon juice
2 ¼ cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese
3 tablespoons chopped fresh dill
2 tablespoons lightly toasted pine nuts (15 grams)
1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chives
¼ cup extra virgin olive oil
Freshly ground pepper

Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings, Vegetarian / Vegan

Balsamic Roasted Winter Squash and Wild Rice Salad

by Martha Rose Shulman

Time: 2 hours
Yield: 6 servings
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1 cup wild rice
3 ½ cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
½ cup chopped fresh herbs, like parsley, chives, tarragon
½ cup diced celery
1 5- or 6-ounce bag baby arugula or spinach