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Where Mediterranean magic meets your everyday table.

Welcome to Tali’s Tastings

HEY ! I'M TALI

Easy, Healthy Meals the Whole Family Will Love

I believe the best food is the kind that brings people together.
What started in a tiny kitchen has grown into a celebration of fresh flavors, cultural roots, and the joy of sharing meals with family.

If you're looking for recipes that are nourishing, approachable, and filled with heart — you're in the right place.

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RECIPES

Cloud Rolls

Perfect White Rice

Tender Steak with Vegetables

The Perfect Breakfast Wrap

Orange Chicken with Broccoli

Blueberry Muffins

Melty Yogurt Moon Pockets

All-Natural Gluten-Free Chocolate Cake

Crispy Eggplant Bites with Honey-Tahini Sauce

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Juicy Baby Chicken Shawarma

Marinated to perfection and crisped up just right — this is the dish I make on repeat. Simple to prep, bursting with flavor, and always a hit at the family table.

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👉 Smashed Sweet Potato Pizza

Ingredients
• 2 large sweet potatoes
• ½ cup marinara sauce (optional)
• 2 tomatoes, thinly sliced
• ½ cup black olives, halved
• 1 cup shredded mozzarella cheese

Instructions
Preheat the oven to 400°F. Poke a few holes in the sweet potatoes with a fork and place them on a baking dish. Bake for about 90 minutes or until completely soft. Let them cool slightly, then peel off the skin.

Line a baking dish with parchment paper. Place the peeled sweet potatoes on the paper and mash them down with a heavy pan until they form a large, flat pizza-shaped base.

Spread the marinara sauce over the top (if using or ketchup), then layer on the tomato slices, olives, and mozzarella cheese.

Lower the oven temperature to 350°F and bake for about 30 minutes, or until the cheese is melted and pizza is golden

Serve hot and enjoy!

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Have you tried these pizza pockets?

Want the recipe? Comment PIZZA 🍕

👉 Melty Yogurt Moon Pockets

Ingredients
• 2 cups self-rising flour
• 8 oz plain yogurt (about 1 cup)
• 1 egg
• 3 tablespoons olive oil
• ½ teaspoon salt
• ½ cup pizza or marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup pitted olives, halved
• 1 additional egg (for brushing)
• Sesame seeds (for topping)

Instructions
In a large bowl, combine the self-rising flour, yogurt, 1 egg, olive oil, and salt. Mix and knead until a soft dough forms. Place the dough in a lightly oiled bowl, cover, and refrigerate for 15 minutes.

Flour a sheet of parchment paper on your counter, place the dough on top, then cover with another sheet of parchment. Using a rolling pin, flatten the dough evenly. Use a round plate (any size you prefer) as a guide—place it upside down on the dough and cut around it with a knife to make circles.

On one half of each circle, spread a bit of pizza sauce, sprinkle mozzarella cheese, and add a few olive halves. Fold the dough over to create a half-moon shape and press the edges to seal.

Place the moon pockets on a parchment-lined baking dish. Brush the tops with the second egg and sprinkle with sesame seeds.

Bake in a preheated oven at 350°F for about 30 minutes, or until golden brown.

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👉 All-Natural Gluten-Free Chocolate Cake

Ingredients for cake:
• 1 cup almond flour
• ½ cup oat flour
• ⅓ cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs
• ⅓ cup coconut oil melted
• ½ cup maple syrup
• ½ cup almond milk
• 1 teaspoon vanilla extract
• ⅓ cup chocolate chips

For the chocolate cream topping:
•100 g (about 3.5 oz) melted chocolate
•¼ cup coconut cream

Instructions
Preheat your oven to 325°F. Line a small baking dish with parchment paper.

In a medium bowl, mix together all the ingredients for the cake Stir until smooth and well combined.

Pour the batter into the prepared baking dish
Bake for 25–30 minutes. Check with a toothpick—if it comes out clean, the cake is ready.

Let the cake cool, Meanwhile, melt the chocolate and the coconut cream in the microwave until smooth. Pour the chocolate cream over the cooled cake and spread evenly.

Store in the fridge for up to a week—though it’s likely to disappear much sooner!

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👉 Crispy Eggplant Bites with Honey-Tahini Sauce

Ingredients

For the eggplant
• 2 medium eggplants

For the egg mixture
• 3 eggs
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ tablespoon red paprika
• ½ tablespoon garlic powder

For the breadcrumb mixture
• 2 cups breadcrumbs
• ½ cup flour
• ½ tablespoon red paprika

For the honey-tahini sauce
• ¾ cup tahini
• ¾ cup water (adjust as needed for consistency)
• 2 tablespoons honey
• ¼ cup chopped parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

Prepare the eggplants:
Wash and peel the eggplants. Trim off both ends. Stand each eggplant vertically and slice it into thick slabs, about ½ inch. Lay each slab flat, then make several lengthwise cuts into each piece without cutting all the way through the top.

Soak the cut eggplants in boiling water for 5 minutes to soften. Then remove and dry thoroughly on paper towels.

Prepare the coating mixtures:
In one bowl, whisk together the eggs, Dijon mustard, salt, pepper, paprika, and garlic powder.
In another bowl, mix the breadcrumbs, flour, and paprika.

Prepare the tahini sauce:
In a small bowl, whisk together all the ingredients

Fry the eggplants:
Heat 1 to 1½ inches of oil in a medium pan over medium-high heat
Dip each eggplant slice into the egg mixture, then the breadcrumb mixture

Fry each side for a few minutes until golden brown and crispy. Remove and drain on paper towels.

Serve hot, with the honey-tahini sauce for dipping and enjoy!

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👉 Sticky Rice with Sautéed Mushrooms

For the sticky rice
• 1 cup sushi rice
• 1¼ cups water
• 1 tablespoon sugar
• ½ teaspoon salt
• 3 tablespoons rice vinegar

For the mushrooms
• 4 to 5 cups mushrooms (any kind), sliced
• 1 teaspoon avocado oil or olive oil

For the sauce
• ¼ cup soy sauce
• ¼ cup water
• 1 tablespoon rice vinegar
• 1 tablespoon date syrup or maple syrup
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 garlic cloves, crushed
• ½ tablespoon fresh grated ginger
• 1 teaspoon cornstarch

For garnish
• Sesame seeds
• Sliced green onion

Instructions

Make the sticky rice:
Rinse the sushi rice 2 to 3 times until the water runs clear. Place the rice and water in a pot and bring to a boil. Cover, reduce the heat, and simmer for 20 minutes. Remove from the heat and let it sit covered for another 10 minutes.

In a microwave-safe bowl, combine the rice vinegar, sugar, and salt. Microwave for about 30 seconds and stir until the sugar dissolves. Fluff the rice with a fork and gently stir in the vinegar mixture. Let the rice cool for about 15 minutes before serving.

Make the mushrooms:
In a medium pan, heat the oil and sauté the mushrooms for a few minutes

In a bowl, whisk together all the sauce ingredients. Pour the sauce over the mushrooms and cook for 2 to 3 more minutes

Serve the mushrooms over the sticky rice and garnish with sesame seeds and green onion.

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#easyrecipes #homemadefood #quickrecipes #rice #mashrooms

👉 Crispy Potato-Crusted Chicken

For the potato coating
• 2 lbs chicken breast, sliced into thin cutlets
• 6 large potatoes, peeled and finely grated
• 2 tablespoons cornstarch
• ⅔ cup breadcrumbs
• 1 teaspoon salt

For the egg mixture
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon garlic powder

For the flour coating
• 1 cup all-purpose flour

For frying
• Avocado oil (or your preferred oil), about 1½ inches deep in a large pan

Instructions
Start by grating the potatoes . Squeeze out as much liquid as possible and mix in the cornstarch, breadcrumbs, and salt. Set aside.

In a separate bowl, whisk the eggs with salt and garlic powder. Pour the flour into a third shallow dish.

Heat oil in a large pan over medium heat—about 1½ inches deep.

To coat the chicken:
First dip each slice of chicken in the flour, then into the egg mixture, and finally press it into the potato mixture, making sure the potatoes stick well.

Fry in hot oil until golden brown and cooked through, flipping once. Remove and place on a paper towel–lined plate to drain excess oil.

Serve hot and enjoy the crispy, flavorful crust!

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#friedchicken #homemadefood #familydinner

👉 Rice Paper Tuna Bites

Ingredients
• 5 sheets of rice paper
• 1 lb raw tuna, cut into small squares
• 1 tablespoon sesame oil
• 1 cucumber, cut into thin long strips
• ½ cup cilantro leaves
• ¼ cup sliced green onion
• ¼ cup soy sauce
• ½ cup water
• 1 cup sesame seeds (for coating)

Instructions
Brush each piece of tuna with sesame oil. Heat a dry pan over high heat and sear the tuna for just a few seconds on each side. The outside should be fully cooked, while the inside remains raw.

In a wide shallow dish, mix the soy sauce and water. Dip one sheet of rice paper into the liquid for about 30 seconds per side, until soft. Lay it flat on your counter.

In the center place a piece of seared tuna, a few cucumber strips, cilantro leaves, and green onion. Fold both sides over the filling, then roll it up tightly like a spring roll.

Roll each tuna bite in sesame seeds until well coated. Slice in half and serve.

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👉 Summer Fresh Salad

Ingredients
• ¼ of a watermelon, cut into cubes
• 2 cups mango, cut into small cubes
• 1 cup pineapple, cut into small cubes
• 2 cups arugula leaves
• ½ cup crumbled feta cheese
• ½ cup fresh mint leaves, chopped

For the Dressing
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lemon
• 2 tablespoons honey

Instructions
In a large bowl, combine the watermelon, mango, pineapple, arugula leaves, crumbled feta cheese, and chopped mint.

In a separate small bowl, whisk together the olive oil, Dijon mustard, salt, black pepper, lemon juice, and honey until smooth.

Pour the dressing over the salad, toss gently to combine, and serve fresh. Enjoy!

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👉 Baked Salmon with Smashed Potatoes and Avocado Salad

Ingredients

For the Salmon
• 2½ pounds skinless salmon fillet
• Salt, black pepper, paprika, garlic powder (to taste)
• Olive oil (for drizzling)
• Crushed red pepper (optional)

For the Smashed Potatoes
• 1 bag of mini potatoes (about 20)
• Salt (to taste)
• Olive oil (for drizzling)

For the Avocado Salad
• 2 avocados, cut into cubes
• 1 small shallot, thinly sliced
• ½ cup chopped cilantro
• Salt and pepper (to taste)
• 1 tablespoon olive oil

Instructions

Potatoes:
Start by boiling the mini potatoes until fork-tender. Drain and let them cool slightly. Place them on a parchment-lined baking sheet and gently smash each one with the bottom of a cup. Drizzle with olive oil and sprinkle with salt. Bake at 400°F for about 30 minutes, until golden and crispy.

Salmon:
Line another baking dish with parchment paper and place the salmon fillet on top. Season with salt, black pepper, paprika, garlic powder, a drizzle of olive oil, and crushed red pepper if using. Bake at 400°F for 20 minutes, until just cooked through.

Avocado Salad:
In a bowl, combine the cubed avocado, sliced shallot, chopped cilantro, olive oil, salt, and pepper. Gently toss and set aside.

To Serve:
Arrange the crispy smashed potatoes around a large serving plate. Place the baked salmon in the center. Spoon the avocado salad on top of the salmon. Serve warm and enjoy!

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#salmon #easyrecipes #avocado #smashpotatoes #healthyrecipe

👉 Creamy Baked Mac & Cheese

Ingredients
• 3 cups rotini (or any short pasta)
• 7 oz shredded mozzarella cheese
• 7 oz shredded cheddar cheese
• 4 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 tablespoon crushed garlic
• 1½ cups heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Spray oil (for greasing)

Instructions
Preheat your oven to 375°F. Boil the pasta in salted water until soft, then drain and set aside. In a medium saucepan, melt the butter
Add the flour and crushed garlic, stirring until smooth. pour in the heavy cream , then add salt, pepper, paprika, and garlic powder. Let the mixture come to a gentle boil, then stir in 4 oz of cheddar and 4 oz of mozzarella. Mix until melted and smooth.

Lightly grease your baking dish with spray oil. Add the cooked pasta, pour the cheese sauce over it, and mix to coat evenly. Sprinkle the remaining mozzarella and cheddar on top. Bake for about 30 minutes, or until golden brown on top. Serve hot and enjoy!

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👉 One-Pan Chicken and Potatoes

Ingredients
• 1½ pounds chicken thighs
• 4 potatoes, peeled, washed, and thinly sliced
• 1 onion, cut into half-moons
• 1 red bell pepper, sliced
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 tablespoon crushed garlic
• 2 tablespoons water

Instructions
Preheat the oven to 375°F. In a baking dish, arrange the sliced potatoes around the edges, leaving the center empty. In the center, layer the onion and red bell pepper, then place the chicken thighs on top. In a small bowl, mix the olive oil, salt, pepper, paprika, garlic powder, crushed garlic, and water to make a sauce. Brush it generously over the chicken and vegetables. Bake uncovered for 45 minutes to 1 hour, until the chicken is golden and the potatoes are tender. Serve warm and enjoy!

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#homemadefood #easyrecipes #quickrecipes #familydinner #healthyrecipes #chicken #onepanmeal

👉 Air Fryer Chicken & Waffles

Ingredients

For the Chicken Marinade
• 8 chicken thighs, skin on
• 1½ tablespoons baking powder
• 1 teaspoon garlic powder
• 1 teaspoon red paprika
• ½ teaspoon black pepper
• Spray oil (for coating before air frying)

For the Flour Coating
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon red paprika
• ½ teaspoon black pepper
• 4 tablespoons water

For the Waffles
• 1 box of waffle mix (prepare according to package instructions)

To Serve
• ½ cup maple syrup
• Chopped green onions (optional, for garnish)

Instructions
In a large bowl, mix together the baking powder, garlic powder, paprika, and black pepper for the marinade. Sprinkle this mixture over the chicken thighs and press the seasoning in well so each piece is fully coated.

In another bowl, mix the flour, cornstarch, garlic powder, paprika, black pepper, and water
Toss the seasoned chicken thighs in the flour mixture until fully coated.

Place the chicken in the air fryer
Spray with oil underneath and again on top. Air fry at 375°F for 15 minutes on each side, 30 minutes total, or until the chicken is crispy and fully cooked.

While the chicken is cooking, prepare the waffle batter according to the box instructions and cook in a waffle maker until golden.

To serve, place a waffle on a plate, top with a piece of crispy chicken, drizzle generously with maple syrup, and garnish with chopped green onions. Serve hot and enjoy!

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👉 Potato Boats Filled with Ground Beef

Ingredients
• 4 medium regular potatoes
• 3 medium sweet potatoes
• 1 pound ground beef
• 1 medium onion, chopped
• 1 tablespoon crushed garlic
• 2 tablespoons chopped parsley
• 2 tablespoons chopped cilantro
• 1 teaspoon salt
• 1 teaspoon red paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon black pepper
• ½ teaspoon turmeric

For the Sauce
• 18 oz can of tomato sauce or whole peeled tomatoes, crushed with a fork
• 1 teaspoon salt
• 1 teaspoon red paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon black pepper
• ½ teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon crushed garlic
• 1 cup hot water
• Olive oil (for the pan)

Instructions
Boil the potatoes with the peel on until just tender. Let them cool slightly, then peel them carefully. Cut each potato in half and scoop out the center to create “boats.” Set aside.

In a pan, sauté the chopped onion and 1 tablespoon of crushed garlic until golden. Add the ground beef, parsley, cilantro, and all the spices. Cook until the beef is browned and fully cooked. Set aside.

For the sauce, heat a little olive oil in a pan. Add the tomato sauce or crushed peeled tomatoes. Stir in all the sauce spices, sugar, garlic, and hot water. Bring to a simmer.

Place the scooped potato halves into the sauce, cut side up. Fill each potato boat with the cooked beef mixture. Spoon some of the sauce over the tops. Add some cilantro, Cover and cook on medium heat for about 20 minutes
Enjoy!

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👉 Sesame Bagels

Ingredients
• 2.2 pounds all-purpose flour(about 8 cups)
• 2 tablespoons dry yeast
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 tablespoons olive oil
• 2⅓ cups water
• Kosher salt, for garnish
• Olive oil, for drizzling

For dipping before baking
• ¼ cup date syrup
• ½ cup hot water
• 1 cup sesame seeds

Instructions
In a stand mixer, combine the flour, dry yeast, and sugar. Start mixing on low speed and slowly add the water. After about 2 minutes, add the olive oil and salt. Continue mixing on low for 10 minutes. Cover the dough and let it rest for 40 minutes.

Divide the dough into 100-gram portions and shape each into a ball. Cover and let them rest for another 20 minutes.

In a small bowl, mix the date syrup with hot water. Dip each dough ball into the syrup mixture, then press it into the sesame seeds to coat. Using your fingers, make a hole in the center of each ball and gently stretch to form a bagel shape. Flatten each with a rolling pin.

Place the shaped bagels on a parchment-lined baking sheet. Sprinkle with kosher salt and let them rest one final time for 15 minutes.

Preheat your oven to 375°F. Drizzle the bagels with olive oil and bake for 15–20 minutes, until golden brown. Enjoy!

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👉 Crispy Rice Paper with Mushrooms and Parmesan

Golden, crunchy, and packed with savory flavor — this dish is simple, satisfying, and so delicious served hot.

Ingredients:
3 rice paper sheets
6 large mushrooms, sliced
1 small onion, finely chopped
1 tablespoon crushed garlic
3 eggs
½ cup grated Parmesan cheese
Salt and pepper to taste

Instructions:
Preheat your oven to 350°F. In a pan, sauté the mushrooms, onion, and garlic with a bit of oil. Season with salt and pepper and cook until golden and tender. Beat the eggs in a bowl. Dip each rice paper into the egg mixture, then layer them on a parchment-lined baking dish, one on top of the other. Spoon the mushroom mixture into the center and gently fold in the sides. Sprinkle grated Parmesan on top. and bake for about 25 minutes, until golden brown and crispy. Serve hot and enjoy.

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👉 Crisp Filo Bites with Warm Cheese and Honey

Hot, crispy, salty, and sweet — these bites are irresistible.

Ingredients:
10 sheets of filo dough
1 pack of feta cheese, cut into your preferred size
2 tablespoons of dried or fresh oregano
Zest of 1 lemon
Olive oil
For garnish : honey, white and black sesame seeds

Instructions:
Preheat your oven to 350°F. Lay the filo sheets on a clean surface. Place a piece of feta cheese in the center of each, sprinkle with oregano and lemon zest, and fold to enclose. Arrange on a parchment-lined baking sheet brushed lightly with olive oil. Drizzle a bit more olive oil on top and sprinkle with sesame seeds. Bake for about 30 minutes, until golden and crisp. Serve warm with a generous drizzle of honey.

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👉 Blueberry Muffins (4 Ingredients)

Ingredients:
2 cups cottage cheese
1½ cups self-raising flour
½ cup frozen wild blueberries
2 tablespoons maple syrup

Instructions:
In a large bowl, mix the cottage cheese, self-raising flour, and maple syrup with your hands until a dough forms. Gently fold in the frozen blueberries. Shape the dough into small balls and place them in a muffin tin.
Bake at 350°F (175°C) for about 45 minutes, or until golden and enjoy!

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👉 Orange Chicken with Broccoli

Ingredients
1½ lb chicken breast, cut into small cubes
2 tsp garlic powder
1 tsp salt
½ tsp black pepper
1 tsp fresh grated ginger
½ cup cornstarch
2 Tbsp avocado oil
2 cups broccoli florets

For the sauce
⅓ cup freshly squeezed orange juice
Zest of ½ an orange
¼ cup soy sauce
⅓ cup honey
2 Tbsp tomato paste
2 garlic cloves, chopped
2 tsp fresh grated ginger
½ tsp salt
½ tsp black pepper

Instructions
Toss the chicken cubes with garlic powder, salt, black pepper, ginger, and cornstarch until evenly coated. Heat the avocado oil in a medium pan over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes, then flip and cook the other side until golden
Add the broccoli florets to the pan and cook for a few minutes until they are just tender. In a separate bowl, whisk together all the sauce ingredients. Pour the sauce into the pan, stirring to coat the chicken and broccoli well. Let everything simmer together for a few minutes until the sauce thickens slightly. Serve over white rice and garnish with sesame seeds and chopped green onions. Enjoy!

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#easyrecipes #homemadefood #foodlover #familydinner #healthyrecipes #orangchicken #sweetfood

👉 The Perfect Breakfast Wrap

Ingredients:
• 1 large wrap
• 2 eggs
• Salt and pepper, to taste
• ¼ cup shredded mozzarella cheese
• ½ avocado, sliced
• ½ tomato, sliced
• 4–5 mushrooms, sliced
• Cooking spray

Instructions:
Heat a medium pan and lightly spray it with oil. Sauté the sliced mushrooms
In a small bowl, beat the eggs with salt and pepper, pour them over the mushrooms
place the wrap on top of the eggs and press it gently so it sticks
carefully flip the whole thing
Add the shredded mozzarella, avocado slices, and tomato on one half of the wrap. Fold it over, press lightly, and cook for another 2–3 minutes until the cheese is melted and the wrap is golden and crisp. Serve hot and enjoy!

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👉 Tender Steak with Vegetables

Ingredients
• 1 pound of châteaubriand or filet mignon
• Salt and black pepper(for steak)
• 1 tablespoon olive oil
• 1 red bell pepper, cut into cubes
• 10 white mushrooms, cut into quarters
• 2 cups spinach
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon crushed garlic
• 1 teaspoon soy sauce

Instructions
Season the steak generously with salt and black pepper. Heat a tablespoon of olive oil in a hot cast iron pan and sear the steak on all sides until browned. Transfer the steak to a baking dish and roast in a 350°F oven for exactly 22 minutes for medium doneness.

While the steak cooks, sauté the red bell pepper, mushrooms, and spinach in a pan with the crushed garlic, soy sauce, salt, black pepper, and garlic powder. Cook until the vegetables are tender and flavorful.

Once the steak is done, let it rest for 5 to 10 minutes before slicing. Serve hot with the sautéed vegetables on the side. Enjoy!

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👉 Perfect white Rice

Ingredients:
2 cups of rice
4 1/2 cups hot water
2 tablespoon olive oil
1 tablespoon salt
1 bay leaf

Instructions:
Rinse the Rice: Wash the rice several times in cold water until the water runs clear.
In a medium pot, combine the rice, hot water, olive oil, salt, and bay leaf
Mix well.
Place the pot on high heat, cover with a lid until the water boil
Simmer on Low Heat: Reduce the heat to low, and let the rice cook for exactly 18 minutes.
Turn off the heat and let the rice sit, covered, for another 5 minutes.

Transfer the rice to a serving dish, fluff it gently with a fork, and enjoy!

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👉 Cloud Rolls

Ingredients:
6½ cups all-purpose flour
2 tablespoons dry yeast
¾ cup oil (half olive oil, half other oil like canola or avocado )
2¼ cups warm water
½ cup sugar
1 tablespoon salt
Semolina flour for dusting

Instructions:
In a medium bowl, mix the warm water, sugar, and dry yeast.
Let it sit for 5 minutes
In a mixer bowl, add the flour and the oil.
Gradually add the wet yeast mixture to the dry ingredients while mixing on low speed.
Slowly add the salt while the mixer continues running.
Knead the dough on the lowest setting for exactly 14 minutes until smooth and elastic.
Cover the dough with a clean towel and let it rest for 1 hour in a warm place until it doubles in size.

Divide the dough into 100g balls.

Place the dough balls on a oven safe baking pan, spray with oil and leave enough space between them to allow for rising.

Cover the rolls with a towel and let them rise for another 40 minutes.

Preheat the oven to 350°F

Dust the tops of the rolls with Semolina flour

Bake for about 40 minutes, or until the rolls are golden brown.

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#homemadefood #breadrecipes #quickrecipes #breadmaking #bread

👉 Whole Grilled Chicken in the Oven

Ingredients:
1 whole chicken
1 large potato
1 large sweet potato
1 large onion
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika
2 tablespoons olive oil
1 tablespoon crushed garlic(fresh)
¼ cup hot water

Instructions:
Preheat the oven to 325°F. In a small bowl, mix together the salt, pepper, garlic powder, paprika, olive oil, crushed garlic, and hot water. Rub the mixture all over the chicken, making sure it’s well coated. Brush the bottom of a shawarma-style roasting dish (or a deep baking dish) with olive oil and stick the chicken in

Cut the potato, sweet potato, and onion into large chunks. Toss them in the remaining spice mixture and arrange them around the base of the chicken.

Place in the oven and roast at 325°F for about 2 hours, or until the chicken is golden brown and fully cooked. Serve and enjoy!

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👉 Pasta Salad with Feta Cheese

Ingredients:
1½ cups couscous pasta (pearl/Israeli couscous)
7 oz grated feta cheese
1 cup cherry tomatoes, halved
2 Persian cucumbers, diced
1 bunch cilantro, finely chopped (about half a cup)
2 tablespoons olive oil
Salt and pepper, to taste

Instructions:
In a medium pan, bring water to a boil with 1 tablespoon of olive oil. Add the couscous pasta and cook until tender. Drain and set aside to cool. transfer the pasta to a large bowl. Add the feta cheese, cherry tomatoes, chopped cilantro, cucumbers, salt, pepper, and the remaining tablespoon of olive oil. Toss everything together

Serve chilled or at room temperature. Keeps well in the fridge for up to 3 days.

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👉 Crispy Chicken Patties

Ingredients:
1½ pounds ground chicken
1 egg
3 cups unsweetened cornflakes, blended
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder

Instructions:
Preheat your oven to 350°F. In a large bowl, mix the ground chicken, egg, salt, pepper, paprika, garlic powder, and ½ a cup of the blended cornflakes. With wet hands, shape the mixture into round patties. Coat each patty in the remaining blended cornflakes and place them on a baking sheet lined with parchment paper. Spray the tops lightly with oil and bake for about 30 minutes, or until golden brown. Serve and enjoy!

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👉4-Ingredient Spelt Artisan Bread

Ingredients:
• 3 cups spelt flour
• 2 teaspoons dry yeast
• 2 teaspoons salt
• 1½ cups warm water

Instructions:
In a large bowl, combine the spelt flour, dry yeast, salt, and warm water, mixing with a spoon or your hands until a sticky dough forms.
Cover the bowl with clean towel and let it rest for 1 hour in a warm place, then fold the dough a couple of times and rest again, covered for another 2 hours
When ready , sprinkle flour onto a clean surface.
Transfer the dough and fold it a few times to shape it into round loft
Place the dough into two parchment-lined baking sheets.
Use a sharp knife to score the top of the dough with 2 cuts across the middle.
Preheat your oven to 450°F
Place a cast iron pot or an oven-safe dish with a lid into the oven to heat for about 20 minutes.
Carefully transfer the dough, along with the parchment paper, into the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 12 minutes to achieve a golden, crispy crust.

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👉 Pani Puri Tuna & Avocado

Ingredients:
15 pani puri shells
1 can tuna in oil or water, drained
1 tablespoon mayo
1 tablespoon chopped green onion

For the avocado mix:
1 large avocado
1 jalapeño, finely diced (with or without seeds)
1½ teaspoons everything bagel seasoning
1 teaspoon sesame oil

Optional garnish:
Chopped cilantro, sesame seeds, or extra jalapeño slices

Instructions:
In a small bowl, mix the tuna with mayo and green onion. In a separate bowl, mash the avocado and combine it with jalapeño, everything bagel seasoning, and sesame oil. Set both mixtures aside.

Spray the bottom of your air fryer with oil and air-fry the pani puri shells for a few minutes until golden brown and crisp. Let cool slightly, then carefully make a small hole at the top of each shell.

Fill each shell with the tuna mixture, then top with a spoonful of the avocado mix. Garnish with cilantro, sesame seeds, or jalapeño if desired. Serve and enjoy!

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👉 Chicken and Mushroom Eggrolls

Ingredients:
•1 lb baby chicken, cut into cubes
•1 medium onion, chopped
•8 fresh mushrooms, chopped
•3 garlic cloves, chopped
•1½ teaspoons salt
•1 teaspoon cumin
•1 teaspoon turmeric
•¼ teaspoon black pepper
•1 pack of eggroll wrappers
•Oil for frying

Instructions:
In a large pan, heat some oil and lightly fry the chicken. Add the garlic, onion, and mushrooms, then mix in the spices. Cook until the chicken is fully ready
Set aside to cool slightly.

Place an eggroll wrapper on a flat surface with all four corners facing you like a diamond
Wet all 4 corners (will stick like a glue)
Spoon some of the chicken filling into the center. Fold both the right and left corners toward the middle, then fold the bottom corner up and roll tightly to the top, sealing the edges.
Air fryer for 10 minutes or
Oven on 350 F for about 15 minutes
Or deep fried until golden brown
Serve and enjoy!

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👉 Fish Tacos with Coleslaw and Avocado Sauce

Ingredients

For the fish:
• 1½ pounds Branzino fillet (or any white fish)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 8 medium tortillas of choice

For the coleslaw:
• 1 cup green cabbage, shredded
• 1 cup red cabbage, shredded
• ½ cup cilantro, chopped
• 1 tablespoon olive oil
• Juice of ½ lemon
• 1 teaspoon salt

For the avocado sauce:
• 1 large avocado
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon salt
• ½ cup cilantro
• ½ teaspoon cumin
• 6 tablespoons almond milk (or 3/8 cup)

Instructions

Preheat the oven to 400°F.
Place the fish on a baking dish. In a small bowl, mix the cumin, paprika, salt, black pepper, and garlic powder. Rub the spice mixture evenly over the fish, then drizzle with olive oil. Bake for exactly 7 minutes.

For the coleslaw, combine the green and red cabbage with the chopped cilantro. Toss with olive oil, lemon juice, and salt.

For the avocado sauce, blend the avocado, olive oil, lime juice, salt, cilantro, cumin, and almond milk until smooth and creamy.

Warm the tortillas in the oven for a few minutes until slightly crispy. Assemble each taco with fish, coleslaw, and a generous drizzle of avocado sauce. Serve hot and enjoy!

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👉 Sesame-Crusted Seared Tuna with Spicy Mango Salad

Ingredients:
2 slices fresh red tuna (about 2 fingers thick each)
¼ cup soy sauce
1 tablespoon sesame oil
1 cup mixed white and black sesame seeds

Spicy Mango Salad:
1 mango
1 red chili, seeds removed
5 mint leaves
Salt, to taste
½ teaspoon sesame oil

⸻

In a shallow bowl, mix the soy sauce and 1 tablespoon of sesame oil. Add the tuna and marinate for 10 minutes, flipping halfway through. Once marinated, press the tuna slices into the sesame seeds until fully coated on all sides. Heat a dry pan (no oil!) over medium-high heat until very hot, then sear the tuna for about 3 minutes on each side. Remove and let it rest on a cutting board. Once slightly cooled, slice the tuna.

For the salad, finely dice the mango, red chili, and mint leaves. Toss with a pinch of salt and ½ teaspoon of sesame oil. Plate the spicy mango salad alongside the sliced tuna. Serve and enjoy.

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👉 Middle Eastern Spiced Beef and Lamb with Roasted Vegetables

Ingredients
1 pound beef stew meat
½ pound lamb
8–10 garlic cloves
2 tablespoons olive oil

Spices
2 tablespoons tomato paste
2 tablespoons date syrup
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon red paprika
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon mint (fresh or dried)
1 tablespoon olive oil
1 tablespoon almond milk (or soy/oat milk)

Vegetables
2 onions
2 zucchini
2 yellow squash
2 tomatoes
2 potatoes
1 cup sweet potato,cut into cubes
1 eggplant
2 bell pepper (red,green,orange or yellow)

⸻

Preheat the oven to 375°F. Start by cutting the beef and lamb into small cubes and set aside
In a large baking dish, mix the tomato paste, date syrup, all the spices, 1 tablespoon of olive oil, and the almond milk.
Add in the beef, lamb, and whole garlic cloves, and mix everything together in the center of the dish. Cut all the vegetables into medium-sized cubes and arrange them around the meat, placing them side by side Drizzle the remaining 2 tablespoons of olive oil over the top.
Cover the dish tightly with wet parchment paper and foil, and bake for 2 hours.
Remove the cover and bake uncovered for another 30 minutes.
Serve and enjoy!

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👉 Stuffed Zucchini

Ingredients

For the Stuffing:
• 5-6 zucchinis
• 1 cup round rice(short grain rice)
• 1 lb ground beef
• 1 tbsp crushed garlic
• 1 large onion, finely chopped
• ½ cup chopped parsley
• ½ cup chopped cilantro

• Spices for the stuffed zucchini:
• 1 tsp salt
• ½ tsp ras el hanout(linked)
• ½ tsp cumin
• 1 tsp red paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 tbsp olive oil

For the Sauce:
• 4 tomatoes peeled and grated
• 1 onion, finely chopped
• 1 tbsp crushed garlic
• 2 tbsp date syrup
• 2 tbsp tomato paste
• 2 cups hot water

Spices for the sauce:
• 1 tsp salt
• 1 tsp paprika
• ½ tsp ras el hanout
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp black pepper

Instructions
1.Cut the zucchinis in half lengthwise and scoop out the insides, creating a hollow “boat.” Place them in a baking dish.
2.Rinse the rice and soak it in hot water for 10 minutes. Meanwhile, in a bowl, mix the ground beef, garlic, onion, spices, parsley, and cilantro. Drain the rice, add it to the beef mixture, and mix well. Stuff each zucchini with the filling and set aside.
3. Make the Sauce:
Soak the tomatoes in hot water for 10 minutes, then peel and grate them (or blend them). In a pan, sauté the onion and garlic until fragrant. Add the crushed tomatoes, spices, date syrup, tomato paste, and hot water. Stir and bring to a boil.
4.Pour the sauce over the stuffed zucchinis. Cover tightly with wet parchment paper and foil. Bake in a preheated 350°F oven for 1 hour.
Remove the cover and bake for another 30-40 minutes until the zucchini is tender and the sauce thickens.
Sprinkle with fresh parsley or cilantro before serving.

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10k! Thank you to each and every one of you 🫶

👉 Flourless Chocolate Cake
Kosher for Passover, Gluten-Free, Dairy-Free

Ingredients
• 7 ounces dark chocolate (another 3 ounces for melting on top)
• 1/3 cup oil
• 5 medium eggs
• 1/2 cup sugar

Melt the chocolate and oil in the microwave, heating in 30-second intervals and stirring between each until smooth.

Separate the eggs, In a mixer, beat the egg whites with 1/4 cup of sugar until stiff peaks form. In a separate bowl, whisk the egg yolks with the remaining 1/4 cup of sugar until creamy.

Gently fold the melted chocolate into the egg whites a few times, then add the egg yolk mixture and continue folding until fully combined.

Grease a round baking dish with oil and pour in the batter. Bake in a preheated oven at 300°F for 40 minutes.

Once the cake has cooled, refrigerate for at least 2 hours. For an extra touch, melt an additional 3 ounces of chocolate and drizzle it over the top, or serve with ice cream or whipped cream.

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👉 Baked Shawarma-Style Beef & Lamb

Ingredients:
1 pound ground beef
½ pound ground lamb
1 tablespoon crushed garlic
1 onion, diced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon red paprika
1 teaspoon cumin
½ teaspoon ras el hanout spice
1 tablespoon olive oil

Instructions:
In a large bowl, combine all the ingredients
Mix everything thoroughly with your hands. If you have the shawarma oven safe dish, brush the base with a bit of olive oil, then form four round patties from the meat mixture and stack them on the skewer. Top with a slice of onion and bake in a preheated oven at 375°F for one hour. If you don’t have a skewer, place the rounds side by side on a baking sheet and bake. Serve and enjoy!

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👉 Delmonico Roast in Wine Sauce

Ingredients:
•3.25 lbs Delmonico roast, washed and dried
•1 cup chopped celery
•8 garlic cloves, peeled and washed
•6 to 10 shiitake mushrooms
•3 carrots, cut into thirds or quarters
•1 cup red wine
•¼ cup olive oil
•1 bunch fresh thyme
•1 bunch fresh rosemary
•1 teaspoon salt
•½ teaspoon black pepper
•1 teaspoon red paprika
•1 teaspoon garlic powder
•½ cup hot water
•1 tablespoon cornstarch

Instructions:
Preheat the oven to 450°F. In a large oven-safe pot, heat the olive oil. Sprinkle salt over the Delmonico roast, including the inside. Once the pot is hot, sear the meat on both sides until golden brown. Add the celery, carrots, mushrooms, garlic, red wine, and olive oil. In a small bowl, mix the hot water with the salt, black pepper, paprika, and garlic powder, then pour it over the roast. Place the thyme and rosemary on the side. Cover the pot and transfer it to the oven. Roast for exactly 50 minutes.

Carefully remove from the oven and transfer the meat to a cutting board. Remove all the vegetables from the pan, reserving only the mushrooms for garnish. Bring the remaining liquid to a boil, whisk in the cornstarch, and strain to create a smooth gravy.

Slice the roast, serve over sweet potato mash, garnish with the mushrooms, and enjoy!

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#homemadefood #foodlover #quickrecipes #familydinner #beefrecipes #roastbeef #beef

👉 My childhood chicken

1 pan chicken with potatoes,onions and peas

Ingredients:
•6 chicken thighs
•1 large onions, cut into half-moon slices
•¾ cup sliced leek
•2 potatoes, cut into cubes
•1½ cups frozen peas
•3 cups hot water

Spices:
•1 tablespoon turmeric
•1 tablespoon chicken consommé spice
•1 tablespoon grilled chicken spice
•1 tablespoon salt
•½ teaspoon black pepper
•1 tablespoon garlic powder

Instructions:
In a large pan, lightly fry the chicken thighs for a couple of minutes on each side until golden brown. Add the onions, leek, potatoes, and peas. In a bowl, mix all the spices with the hot water and pour it over the chicken and vegetables. Make sure all the vegetables are covered with liquid.

Cover the pan and bring to a boil, then lower the heat to medium and let it cook for about an hour. Serve over white rice and enjoy!

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👉 Home made hummus Dip and pita bread 🫓

Ingredients:
•1 can chickpeas, drained and rinsed
•2 garlic cloves, peeled and washed
•¼ cup raw tahini
•½ lemon, squeezed
•1 tablespoon extra-virgin olive oil
•½ teaspoon salt (or more to taste)
•¼ cup ice-cold water (add more for a looser consistency)

Instructions:
In a food processor, combine all the ingredients and blend for 3 to 4 minutes until smooth. Scrape down the sides occasionally to ensure everything is well incorporated. Adjust the consistency with more ice-cold water if needed.

Pita Bread

Ingredients:
•3½ cups all-purpose flour
•2 teaspoons dry yeast
•2 teaspoons sugar
•½ teaspoon salt
•2 tablespoons olive oil
•1¼ cups warm water

Instructions:
In a large bowl, mix all the ingredients by hand for a couple of minutes until a dough forms. Cover and let it rest for 10 minutes.

Flour your surface and divide the dough into 10 equal portions. Roll each portion into a round shape- pita shape, not too thin and not too thick. Set aside and let them rest for 15 minutes.

Heat medium pan until very hot. Place a piece of dough in the pan without oil and flip every 20 seconds. As the pita heats up, it will start to bubble in the center, and the bubble will grow larger. Keep flipping every 20 seconds until fully cooked.

Once done, immediately wrap the pitas in a clean kitchen towel, making sure they are covered from all sides to keep them soft and moist. Enjoy!

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👉 Crunchy Rice Paper with Avocado and Salmon

Ingredients:
6 rice paper sheets
2 seaweed papers, cut into 8 equal squares each
1 ½ cups sticky rice
½ pound salmon fillet, sliced
½ cup chopped green onion
1 avocado, sliced
1 carrot, sliced into thin strips
1 cup sesame seeds (mixed colors)

In a medium dish, add water to soak the rice paper. Start by soaking one rice paper for about 15 seconds, then place it on your counter. Place one square of seaweed on top, followed by 1 tablespoon of sticky rice, salmon, sliced avocado, chopped green onion, and carrot. Add a little more rice, then top with another seaweed square. Fold the rice paper carefully by folding the left and right sides in, then rolling tightly from one end to the other. Set aside and repeat for the rest of the rice papers.

Heat a medium pan with a light spray of oil. Dip each rice paper roll in sesame seeds on all sides, then cook in the pan for a couple of minutes until golden brown.

Sticky Rice recipe
Ingredients
1 cup sushi rice
1 ¼ cups water
1 tablespoon sugar
½ teaspoon salt
2 tablespoons rice vinegar

Rinse the rice 2 to 3 times until the water runs clear. Place the rice and water in a pot and bring to a boil. Cover and simmer for 20 minutes. Remove from the heat and let it sit, covered, for 10 minutes.

In a microwave, heat the rice vinegar, salt, and sugar together until the sugar dissolves.
About 30 seconds

Fluff the rice with a fork and gently stir in the vinegar mixture. Let the rice cool for about 15 minutes before using.

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👉 Crunchy Potato Base Meat Pizza

Ingredients
3 potatoes, peeled, washed, and sliced into thin layers
3 garlic cloves, peeled, sliced thin
1 shallot, sliced thin
1 pound ground beef, slightly fried
1 cup vegan mozzarella cheese
1 tablespoon olive oil
1 green onion, sliced
¼ cup chopped parsley
Salt and pepper to taste

Preheat the oven to 375°F Line a baking dish with parchment paper. Arrange the sliced potatoes in layers, one on top of the other. Spray with olive oil and season with salt and pepper.

Add the sliced garlic, shallots, parsley, and slightly fried ground beef on top. Sprinkle the vegan mozzarella cheese over everything, then drizzle with olive oil.

Bake for about 30 to 40 minutes, or until the potatoes are golden brown and crunchy. Once ready, garnish with sliced green onion and serve. Enjoy!

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👉 White Fish in Wine Sauce

Ingredients:
•2 pounds of white fish (I’m using Branzino, skin off) washed and brushed with olive oil, salt, and pepper
•¼ of a purple onion, sliced
•1 cup cherry tomatoes, sliced
•½ cup Kalamata olives
•1 roasted red pepper (jar) sliced
•3 garlic cloves, sliced
•3 tablespoons olive oil
•1 tablespoon oregano
•Salt and pepper to taste
•2 tablespoons capers
•½ cup white wine
•1 lemon, cut into quarters

Instructions:
In an oven safe pan over medium-high heat, sauté the red onion, cherry tomatoes, olives, roasted red pepper, garlic and olive oil
Season with salt and pepper and cook for about 5 minutes. Add the white wine, capers, oregano, fish and lemon
then transfer everything to a preheated 375°F oven. Bake for exactly 5 minutes.

Garnish with chopped parsley, serve, and enjoy!

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👉 Five-Ingredient Baguette

Ingredients
• 450ml water (almost 2 cups)
• 4 ¼ cups all-purpose flour or bread flour
• 2 tablespoons honey
• 1 ½ teaspoons dry yeast
• 2 teaspoons salt

Instructions:
In a large bowl combine water, flour, honey, dry yeast, and salt. Mix everything together
Cover with a towel and let it rest for 1 ½ hours.
fold the dough a few times with your hands Cover again and let it rest for another 1 ½ hours
Sprinkle your surface with flour Shape the dough into baguette
Preheat the oven to 375°F
Place the baguettes on a baking sheet, make a few slits on top, and bake for about 25 minutes, or until golden brown.

Serve and enjoy!

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👉Steak Skewers in barbecue sauce with Coleslaw salad and Grilled Mushrooms

Ingredients
1 ½ pounds steak fillet, cut into 1-inch cubes
½ cup barbecue sauce (your choice, Jack Daniels is used here)
¼ cup water
2 tablespoons chopped green onion
12 fresh mushrooms 🍄‍🟫

For the coleslaw:

1 bag of pre-washed, cut, and ready-to-use coleslaw mix
2 tablespoons mayonnaise
1 teaspoon salt
¼ teaspoon black pepper

Mix the barbecue sauce with water and chopped green onion. Add the steak cubes and mix well to coat. Thread the steak cubes onto skewers

Heat a grill pan and lightly spray with oil. Once the pan is hot, place the skewers on it and grill for a couple of minutes on each side until golden brown. In the same pan, add the mushrooms and grill for a few minutes until cooked through.

For the coleslaw, mix all the ingredients together until well combined.

Serve and enjoy!

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👉 Salmon Topped with Sweet Potato Chips

Ingredients:
•3 salmon fillets skin off
•3 cups of sweet potato chips, crushed
•1 tbs mayonnaise (for brushing)

Instructions:
Place the salmon fillets in an oven-safe baking dish
Brush with mayonnaise
press the crushed sweet potato chips onto the salmon
Sprinkle salt for taste.
Bake in a preheated oven at 350°F for about 20 minutes or until golden brown
Serve while hot and enjoy!

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👉 Chocolate Cornflake Clusters

A quick and easy treat with a delicious crunch!

Ingredients:
240g/ 8.5 ounces melted chocolate (dark,milk,or white)
12 OZ / 340 grams of cornflakes (sweetened or unsweetened)
¼ cup coconut flakes (optional, for garnish)

Instructions:
Melt the chocolate in the microwave in short intervals, stirring until smooth.

Coat the cornflakes: In a large bowl, pour the melted chocolate over the cornflakes. Gently fold them in until fully coated.

Scoop the mixture into muffin liners

Sprinkle coconut flakes on top if desired, then refrigerate until firm, about two hours.
(Keep the leftovers in the refrigerator up to 5 days)

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👉 Roasted Cauliflower over Tahini Sauce with Green Spice and Squeezed Tomatoes

Ingredients
1 cauliflower, washed and cut into florets
2 tablespoon olive oil
2 tomatoes, cut in half to squeeze
Salt and pepper to taste
1 cup of tahini sauce (see recipe below)
2 tablespoons of spicy green sauce (see the recipe below)

Preheat the oven to 375°F
In a baking dish, spread the cauliflower florets and drizzle with olive oil, salt, and black pepper. Roast for about 30 minutes, or until golden brown.

Once the cauliflower is ready, spread the tahini sauce on a serving dish. Place the roasted cauliflower on top and drizzle with the green spicy sauce. Squeeze the tomatoes over the dish, serve and enjoy!

Creamy Tahini Dressing
Ingredients:
2 cups row tahini
1 ¼ cups water (sparkling water can be used for extra white tahini)
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon black pepper
7 ice cubes

In a large bowl, combine all the ingredients
Mix well until the ice cubes melt. Taste and adjust the salt if needed. Store in the fridge for up to 5 days.

Green Spicy Sauce
Ingredients:
1 bunch of parsley, washed, dried, and chopped
1 cup cilantro, washed, dried, and chopped
1 jalapeño, chopped
1 shallot, chopped
½ cup extra-virgin olive oil
1 teaspoon salt

In a bowl, mix together all the ingredients
making sure the pieces are finely chopped. Add the olive oil, salt, and mix well.

Store in the fridge for up to 7 days. Enjoy!

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👉 Salmon Teriyaki skewers with fresh Salad!

This easy-to-make, healthy dish perfect for lunch or dinner.

Ingredients for the salmon:
1 pound fresh salmon, cut into 2-inch cubes
½ cup teriyaki sauce (any kind)
Sesame seeds for garnish

Ingredients for the salad:
10 leaves of lettuce, washed, dried, and torn into large pieces
2 Persian cucumbers, sliced
8 radishes, thinly sliced
2 green onions, thinly sliced
1 avocado, thinly sliced
½ cup walnuts, chopped
1 can chickpeas, drained and dried

For the dressing:
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
½ lemon, squeezed
½ teaspoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon freshly chopped garlic
½ teaspoon salt
5 fresh mint leaves, chopped
2 tablespoons water

Instructions:
Thread the salmon cubes onto skewers and brush with teriyaki sauce. Heat a grill pan and lightly spray with oil. Cook the skewers for about 2 minutes on each side, or until golden brown. Garnish with sesame seeds.

For the salad, combine all the vegetables in a bowl and set aside.

For the dressing, mix all the ingredients together in a jar, shake well, and pour over the salad. Toss to coat.
Enjoy!

#dinnerideas #bbq #grilling #fish#easyrecipes #homemadefood #foodlover #quickrecipes #healthyrecipes #salmon #healthydinner #familyfood #fakeaway #eeeeeats @thefeedfeed @surfnoturf @bestfood_aroundtheworld
@foodbible #pescatarian #summervibes

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Where Mediterranean magic meets your everyday table.

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Where Mediterranean magic meets your everyday table.

​Welcome to Tali’s Tastings

HEY ! I'M TALI

Easy, Healthy Meals the Whole Family Will Love

Most Recent

RECIPES

Cloud Rolls

Perfect White Rice

Tender Steak with Vegetables

The Perfect Breakfast Wrap

Orange Chicken with Broccoli

Blueberry Muffins

Melty Yogurt Moon Pockets

All-Natural Gluten-Free Chocolate Cake

Crispy Eggplant Bites with Honey-Tahini Sauce

TRENDING

Look What's

Juicy Baby Chicken Shawarma

7 Days of Easy Mediterranean Dinners

Grab it for free!

Checkout

THE SHOP

Collaborations

​Work With Me

Let's Be Friends

​

Join our mailing list

Join our mailing list

Welcome to Tali’s Tastings

Work With Me