LUNCH Archive - Kimberly Zett

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Kimberly — Sat, 05 Apr 2025 15:05:35 +0000

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

April 5, 2024 by Kimberly

The moment the warm butter hits the cold lemony yogurt, everything in life makes sense again. Silky eggs, spice, tang, drama: this is breakfast, brunch, lunch you name it and “I deserve this” energy.

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TOTAL TIME

15 min

SERVES

2 portions

DIET

vegetarian

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It’s creamy, lemony, just the right kind of spicy, and somehow manages to be elegant and comforting at the same time. Think of it as your new go-to brunch move when you want something easy that feels elevated. Or when you’re slightly dramatic about lunch (like me).

Best served still warm, the yogurt slightly chilled, the eggs just done, and the chili butter piping hot so it melts and swirls. Spoon it all together with fresh herbs (I love dill, parsley, or chives) and a hunk of crusty bread. It’s the kind of meal that makes people ask, “Wait, what is this?”

You can prep the yogurt mix a day ahead. Store it in the fridge in a sealed container. And you can easily boil your eggs a few days in advance, and just reheat the chili butter quickly in a pan when ready to serve.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

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No reviews

Author: Kimberly
Total Time: 15 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

small pan
toaster
small pot
sharp knife
cutting board

Ingredients

Units

LEMON YOGURT

300 grams yogurt
2 garlic cloves
zest of 1 lemon
salt & pepper to taste

CHILI BUTTER

40 grams butter
1 tsp chili flakes (or store-bought crispy chili oil)

OTHER INGREDIENTS

2 slices sourdough bread
4 eggs
parsley
sumach, optional

Instructions

Bring water to a boil and cook the eggs for about 7 minutes, just enough so the yolks stay soft and runny.
While the eggs are cooking, mix the yogurt with grated garlic, lemon zest, salt, and pepper. Spread the yogurt onto two plates and smooth it out.
In a small pan, melt the butter until it starts to bubble. Add the chili flakes and warm it briefly, then set aside. For a faster option just use some of that store-bought crispy chili oil
Toast the bread and finely chop the herbs.
Peel the eggs and place them on top of the yogurt. Slice them in half, drizzle everything with the chili butter, sprinkle over the herbs, and serve with the toasted bread.

Cook Time: 15 min

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Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Kimberly — Sun, 16 Mar 2025 16:46:20 +0000

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

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March 16, 2025 by Kimberly

Golden, crispy chicken coated in a sticky sweet & sour glaze, stacked on creamy, crunchy slaw, all between two buttery brioche slices. This sandwich is a power move, crunchy, juicy, tangy, and just the right amount of messy.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

2 sandwiches

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

If you think you’ve had a good chicken sandwich before, think again. This one brings it all: crispy, golden-fried chicken dunked in a sticky, sweet & sour glaze, creamy yogurt slaw for crunch, and buttery brioche slices crisped to perfection. It’s rich, tangy, crunchy, and honestly, slightly addictive. Perfect for those days when a basic sandwich just won’t cut it. This is bold, messy, and worth every bite. Exactly how a sandwich should be.

This sandwich is a moment, so let it shine. Serve it hot, straight from the pan, while the chicken is crispy and the glaze is still warm. Pair it with fries, a simple side salad, or even just some extra pickles for a sharp contrast. Feeling fancy? A side of homemade sweet potato fries with a little lime zest would be elite. And if you really want to take things up a notch, a cold beer or a passionfruit lemonade? Unreal.

This is best eaten fresh, but if you must store it, keep the components separate. Store the fried chicken in an airtight container in the fridge for up to two days, and reheat in the oven for crispiness. The slaw can be stored for a day but will soften over time.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Author: Kimberly
Total Time: 30 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

large pan
sharp knife
cutting board
small pot
plastic wrap
meat mallet
three shallow bowls

Ingredients

Units

CHICKEN

200 grams chicken breast
1 tbsp all-purpose flour
1 egg
4 tbsp panko bread crumbs
salt & pepper
avocado oil, for frying

SWEET & SOUR GLAZE

40 grams passionfruit purée
juice from half a lemon
2 garlic cloves
1 tbsp olive oil
1 small yellow onion
1 tsp ginger
45 grams white sugar
1/2 fresh chili
1/4 tsp salt
1/8 tsp sesame oil

YOGURT CILANTRO SLAW

75 grams white cabbage
1 scallion
a few leaves fresh parsley
juice from half a lemon
salt & pepper

OTHER INGREDIENTS

4 slices brioche bread
1 tbsp butter

Instructions

Prepare the passionfruit chutney first. Add passionfruit purée, lime juice, two pressed garlic cloves, olive oil, half a finely chopped onion, finely chopped ginger, white sugar, half a chopped fresh chili, salt, and sesame oil to a small pot. Stir well and let it simmer over medium heat for about 10-15 minutes, until thickened.
While the chutney simmers, make the slaw. Thinly slice the white cabbage, slice the scallions, and finely chop the parsley. Add everything to a large salad bowl and mix with yogurt, lime juice, salt, and pepper.
Prepare the coating for the chicken. Set up three shallow bowls: Fill one with flour, crack an egg into the second and whisk with some ground pepper, and mix breadcrumbs, panko, and salt in the third. Place the chicken breasts between two layers of plastic wrap and pound them thin. Dredge each piece in flour, dip in the egg, and coat well with the panko mixture, pressing firmly so the breading sticks. Set aside on a plate.
Before frying the chicken, toast the brioche. Spread a thin layer of butter on one side of each brioche slice and toast in a pan until golden and crispy on both sides. Remove from the pan and set aside.
Heat about a finger’s depth of oil in the same pan to 180°C / 356°F. Fry the breaded chicken fillets for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain excess oil.
Assemble the sandwiches. Spread the prepared slaw onto two slices of toasted brioche.
Pour the passionfruit chutney into a shallow bowl. Dip the crispy fried chicken fillets in the chutney, coating both sides completely, then place them on top of the slaw. Finish with the second slice of brioche. Cut the sandwiches in half and enjoy!

Cook Time: 30 min

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Cajun Shrimp Tacos with Passionfruit Lime Slaw

Kimberly — Sat, 15 Mar 2025 18:18:52 +0000

Cajun Shrimp Tacos with Passionfruit Lime Slaw

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March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

4 tacos

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Author: Kimberly
Total Time: 25 min
Yield: 4 tacos / 2 portions 1x

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Description

RECOMMENDED EQUIPMENT

oven
aluminum foil
large pan
sharp knife
cutting board
small bowl

Ingredients

Units

SHRIMPS

300 grams shrimps
2 tbsp Cajun seasoning
2 tbsp oil for frying

SAUCE

2 tbsp honey
1 tsp Dijon mustard
2 tbsp avocado oil
2 garlic cloves
1 fresh chili
1/4 tsp cayenne pepper
1 tbsp butter

PASSIONFRUIT LIME SLAW

200 grams white cabbage
5 grams fresh cilantro
1 red onion
100 grams yogurt
juice of 1 lime
1 passionfruit
salt & pepper to taste

OTHER INGREDIENTS

4 corn tortillas
fresh cilantro, for topping
scallions, for topping

Instructions

Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.

Cook Time: 25 min

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Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Kimberly — Fri, 14 Mar 2025 16:53:52 +0000

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

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March 14, 2025 by Kimberly

Sweet, salty, tangy, and fresh!! This is the salad of the season. Juicy mango, creamy cheese, bright herbs, and a citrusy punch that’ll make your taste buds do a little happy dance.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

You know those salads that just hit different? This is one of them. It’s got all the good stuff. Juicy, sun-ripened fruit, salty creamy goodness, a punchy herb dressing, and golden roasted corn that adds the perfect sweet crunch. It’s bright, fresh, and so ridiculously flavorful that you might just eat it straight from the bowl (no judgment). Whether you need a no-fuss summer side or a feel-good meal that’s anything but boring, this one’s got you covered.

This salad is giving effortless brunch energy. Throw it on the table with a crusty baguette, maybe some grilled shrimp if you’re feeling fancy, and let everyone dig in. It’s just as good as a light lunch or a colorful side at your next barbecue. Bonus points if you serve it with a chilled glass of white wine.

Keep leftovers in an airtight container in the fridge for up to one day. Corn is best enjoyed fresh, but you do you.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Author: Kimberly
Total Time: 25 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

small bowl
kitchen brush
large bowl
sharp knife
cutting board

Ingredients

Units

CORN ON THE COB

2 corn on the cob
50 grams butter
1 tbsp Cajun seasoning

SALAD

150 grams white cabbage
100 grams romaine lettuce
1 mango
1 yellow bell pepper
1 shallot
100 grams feta cheese
1/2 fresh yellow chili
handful fresh cilantro

DRESSING

3 tbsp olive oil
juice of 1 lime
1 passionfruit
salt & pepper to taste

Instructions

Prepare the corn first. Mix the butter with Cajun seasoning, rub it all over the corn, and place them on a baking sheet. Roast in a preheated oven at 210°C / 410°F for about 20 to 30 minutes until golden brown and fragrant.
While the corn is roasting, make the salad. Thinly slice the cabbage and romaine lettuce, wash thoroughly, and place them in a large salad bowl.
Peel and chop the mango into pieces. Cut the yellow bell pepper into chunks. Thinly slice the shallot and finely chop the yellow chili. Pick the cilantro leaves off the stems and tear them lightly. Add everything to the salad bowl, then crumble the feta over the top.
Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
Once the corn is done, take it out of the oven. Drizzle the dressing over the salad and toss well. Divide the salad between two plates and serve each with a roasted corn cob.

Cook Time: 25 min

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Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Kimberly — Tue, 17 Dec 2024 15:12:44 +0000

Brussels Sprout Salad with Bacon Figs & Chili Cinnamon Croutons

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December 17, 2024 by Kimberly

This salad is a cozy mix of crunchy, creamy, and sweet-spicy vibes. Think warm croutons, tangy cheese, and a mulled wine dressing – perfect for holiday feels or a fancy brunch.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This salad hits that perfect balance of cozy and chic. Crunchy brussels sprouts meet the bold bitterness of radicchio, paired with crispy bacon, juicy figs, and creamy gorgonzola. The real star? A mulled wine oil dressing that wraps everything in warm, spiced magic. Perfect for holidays or whenever you want to impress without breaking a sweat. Sweet, savory, and a little spicy – it’s giving festive food vibes!

Serve this salad as a statement starter or a bold side dish at your next dinner party. It pairs beautifully with roasted meats or as a vibrant centerpiece for a cozy brunch spread. Add fresh tangerine slices right before serving for an extra citrusy pop, and don’t forget the chili cinnamon croutons for a spicy-sweet crunch that ties the whole dish together.

Keep leftovers in an airtight container for up to two days, but store the croutons separately to maintain their crunch. Re-dress with a splash of the mulled wine oil before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Author: Kimberly
Total Time: 40 min
Yield: 2 as main / 4 as starter 1x

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Description

Recommended Equipment

sharp knife
cutting board
small pan
small bowl

Ingredients

Units

SALAD

200 grams brussels sprout
150 grams red radicchio
1 shallot
1 tsp butter
2 mandarins
2 fresh figs
8 bacon strips
50 grams gorgonzola
50 grams walnuts

CROUTONS

6 slices baguette
1/2 tsp chili flakes
1/2 tsp cinnamon
1 tbsp butter

DRESSING

4 tbsp mulled wine oil
1-2 tbsp red wine vinegar
1 tsp date syrup
1 tsp dijon mustard
salt & pepper to taste

TOPPINGS

fresh thyme
fresh chives

Instructions

PREPARATIONS

Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.

INSTRUCTIONS

Wash the Brussels sprouts and slice them into thin strips or shave them finely. Do the same with the radicchio, then wash it. Add both to a large salad bowl.
Lay the bacon strips on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C (350 °F) for 15–20 minutes until crispy. Use the time to work on the next steps.
Peel the mandarins and remove the white fibers. Cut the figs into eighths and set them aside.
Strip the thyme leaves from the stems and slice the chives into small rings. Set these aside as well.
Toast the walnuts in a dry pan until they smell aromatic. Remove them from the pan and set aside.
Slice the shallot into thin rings. Heat a bit of butter in the same pan and fry the shallot rings until crispy. Remove them and let them cool on a paper towel.
Cut the baguette into large cubes. In the pan, sauté them with butter, cinnamon, and chili flakes until crispy. Remove and set aside.
For the dressing, mix the mulled wine oil, red wine vinegar, date syrup, Dijon mustard, salt, and pepper well. Pour the dressing over the Brussels sprouts and radicchio in the salad bowl, then toss thoroughly.
Top the salad with mandarins, figs, walnuts, crispy shallots, bacon strips, croutons, and a few pieces of Gorgonzola. Finish with fresh thyme and chives before serving.

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Salmon Poke Bowl & Spicy Mayo Sauce

Kimberly — Mon, 19 Aug 2024 06:40:11 +0000

Salmon Poke Bowl & Spicy Mayo Sauce

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August 21, 2024 by Kimberly

Dive into a fresh and vibrant bowl of goodness, packed with zesty spicy flavors, creamy textures, and a satisfying crunch. Perfect for a wholesome quick meal!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

20 min

SERVES

1 bowl

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This dish is like a hug in a bowl – a refreshing and vibrant mix of flavors that will take your taste buds on a little adventure. Perfect for when you’re craving something light yet satisfying, this bowl is loaded with fresh veggies like juicy mango, crisp red cabbage, and tender edamame, all sitting on a bed of fluffy rice. And the kicker? A drizzle of spicy mayo sauce that ties everything together with just the right amount of heat.

To serve, grab a big, beautiful bowl and start with a generous layer of rice. Arrange the colorful veggies on top – think creamy avocado, bright mango, and that gorgeous purple cabbage. Lay your protein of choice (like tender salmon) over the top, and then drizzle on the spicy mayo sauce. Sprinkle with sesame seeds and a little wakame salad for that extra touch. Serve it chilled and watch your guests (or yourself) light up with every bite!

Got leftovers? Store each component separately in airtight containers to keep everything fresh. The rice and veggies will last about 2-3 days in the fridge. Just keep the sauce in a small jar and give it a good shake before using it again. It’s best not to store thawed raw salmon. If you can’t finish it, cook it and enjoy it the next day or later the same day.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Salmon Poke Bowl & Spicy Mayo Sauce

5 from 1 review

Author: Kimberly
Total Time: 20 min
Yield: 1 1x

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Description

RECOMMENDED EQUIPMENT

sharp knife
cutting board
two small bowls
small pot
grater
paper towels

Ingredients

Units

PRODUCE

3 tbsp edamame
1 tbsp avocado
a quarter of a lime
1/4 mini cucumber
2 tbsp wakame salad
80 grams farmed salmon, sushi-grade, frozen and then thawed
2 tbsp red cabbage
1 radish
1/4 mango

RICE

80 grams sushi rice
1 tbsp rice vinegar
1/4 tsp salt

SPICY MAYO SAUCE

1 tbsp mayonnaise or yogurt
2 tbsp cold water
1 tbsp sriracha
1/4 tsp ginger, grated
1 garlic clove, grated
1/2 tsp soy sauce
1/8 tsp sesame oil
pinch of white pepper

TOPPINGS

white sesame seeds
black sesame seeds
nori sheets
cress

Instructions

Start by washing the rice until the water runs clear, then cook it in a rice cooker or small pot. Once it’s done, mix in rice vinegar and salt.
Place the edamame in a small bowl, cover with hot water, and let it sit for 5 minutes. Drain the water afterward.
For the spicy mayo sauce, peel the ginger and garlic, and grate them into a bowl. Add the rest of the sauce ingredients and mix everything together until smooth. Set aside.
Wash and dry the cucumber, then slice it thinly. Remove the outer leaves of the red cabbage, cut it into quarters, and finely grate it. Wash the radishes and slice them thinly or use a mandoline. Peel the mango and cut it into pieces. Scoop the avocado out of its skin, drizzle it with lime juice, and cut it into cubes. Arrange the sliced fruits and veggies on a plate for later.
Rinse and pat dry the salmon, then cut it into cubes with a sharp knife.
In a deep bowl, start by layering the rice. Place the wakame salad in the center, then arrange the other components around it in a circle on top of the rice. Sprinkle the salmon with black and white sesame seeds and add a bit of cress. Place nori sheets on the side.
Serve the sauce in a small bowl on the side, or drizzle it directly over the bowl.

Cook Time: 20 min

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Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Kimberly — Tue, 13 Aug 2024 10:35:35 +0000

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

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August 13, 2024 by Kimberly

Indulge in this irresistibly crunchy, savory-sweet salad that’s bursting with flavor. Each bite is a vibrant mix of textures and tastes, making it the ultimate comfort food meets gourmet delight.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine sitting down to a salad that feels like a hug on a plate – some warm components, some crispy ones, and bursting with flavors that dance together perfectly. The savory crunch of caramelized bacon paired with the creamy, tangy goat cheese is an experience in itself. Add in the fresh burst of blackberries, crisp cucumber, and the subtle sweetness of pear, and you’ve got a dish that’s not just a salad but a full-on flavor journey.

This salad is perfect as a main dish or a side, but honestly, it’s so good you’ll want to make it the star of the meal. Serve it on a large platter, allowing all those gorgeous colors to pop. Drizzle the blackberry balsamic vinaigrette just before serving for that fresh, tangy finish. Pair it with a light white wine or sparkling water with a splash of lemon, and you’ve got yourself a meal that feels like a treat.

If you’ve got leftovers, store the salad and dressing separately to keep everything crisp and fresh. Place the salad in an airtight container in the fridge, and it should stay good for about 1-2 days. The vinaigrette can be stored in a jar for up to three days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Author: Kimberly
Total Time: 30 min
Yield: 2 1x

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Description

Recommended Equipment

tall container
hand blender
sharp knife
cutting board
three deep plates
small frying pan
oven
salad bowl

Ingredients

Units

VINAIGRETTE

50 grams blackberries
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1 garlic clove
salt, pepper & cayennepepper to taste

GOAT CHEESE

100 grams goat cheese
2 tbsp all purpose flour
1 egg
2 tbsp breadcrumbs
2 tbsp panko
1 tsp dried thyme
clarified butter for frying

BACON

50 grams bacon
brown sugar

SALAD

150 grams mixed green salad
50 grams blackberries
1 small red onion
2 tbsp pecan nuts
1/4 cucumber
1/2 pear
2 radishes
chives

Instructions

In a tall container, add all the ingredients for the vinaigrette and blend with a hand blender until you get a smooth dressing. If it seems too thick, you can add 1-2 tablespoons of cold water. Place it in the fridge until ready to use.
Next, cut the salad into bite-sized pieces, wash thoroughly, and place in a salad bowl. Wash the chives thoroughly as well, and cut them into fine rings.
Wash and dry the radishes, cucumber, and pear. Peel the red onion. Slice everything thinly and distribute over the salad, along with the blackberries.
Preheat the oven to 180°C / 350°F. Lay the bacon strips on a sheet of baking paper and sprinkle each strip with about 1/2 teaspoon of brown sugar and a pinch of cayenne pepper. Bake for about 10 minutes or until the sugar has melted and caramelized.
Now prepare three small deep plates. Fill the first one with wheat flour, beat an egg with salt in the second, and mix breadcrumbs, panko, and thyme in the third. Cut the goat cheese into thick slices, then coat each slice first in flour, then in the egg, and finally in the breadcrumb-panko mixture. Press everything down firmly.
Take the bacon out of the oven and let it cool. Once cooled, tear it into pieces and sprinkle over the salad.
Heat some clarified butter in a pan and fry the goat cheese rounds until crispy on all sides. Place them on the salad.
Finally, sprinkle a bit of chives on top as a garnish. Drizzle the vinaigrette over the salad just before serving.

Cook Time: 30 min

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Green Veggies on Whipped Ricotta with Fried Capers & Shallots

Kimberly — Fri, 02 Aug 2024 13:10:36 +0000

Green Veggies on Whipped Ricotta with Fried Capers & Shallots

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August 2, 2024 by Kimberly

Picture this: a cozy evening with a plate of vibrant, green goodness atop fluffy whipped ricotta, crowned with crispy capers and shallots. It’s like a warm hug from the inside out!

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TOTAL TIME

30 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re craving a dish that’s both cozy and sophisticated, this is it. Imagine a creamy, dreamy spread of whipped ricotta topped with an array of vibrant green veggies, crispy fried capers, and sweet caramelized shallots. This delightful combination will transport your taste buds to a place of pure bliss. It’s perfect for a casual dinner with friends or a quiet night in when you want something special but easy to make.

Serve this dish as a stunning centerpiece at your next dinner party or as a comforting solo meal. Spread the whipped ricotta generously over a crusty slice of bread or a crisp cracker, then pile on the fresh, sautéed green vegetables. Sprinkle the fried capers and caramelized shallots on top for that irresistible crunch and sweet-savory finish. Pair it with a glass of chilled white wine or a refreshing herbal tea to elevate the flavors even more.

Store any leftovers in an airtight container in the refrigerator. The whipped ricotta will stay fresh for up to three days, while the green veggies and toppings are best enjoyed within one day to maintain their crispiness and vibrant flavors. Before serving again, give everything a quick toss or reheat gently to revive the textures and aromas.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Green Veggies on Whipped Ricotta with Fried Capers & Shallots

Author: Kimberly
Total Time: 30 min
Yield: 2 1x

Print Recipe

Description

Recommended Equipment

food processor
sharp knife
cutting board
two small bowls
small pan
paper towels
slotted spoon
medium-sized pot
medium-sized bowl
ice cubes

Ingredients

Units

WHIPPED RICOTTA

250 grams ricotta
juice of half a lemon
2 tbsp olive oil
salt & pepper to taste

GREMOLATA

3tbsp - 4 tbsp rosemary oil
10 grams fresh parsley
juice of half a lemon
1 garlic clove
salt & pepper to taste

GREEN VEGGIES

100 grams broccolini
100 grams green asparagus
50 grams frozen peas

TOPPINGS

clarified butter for frying
1 shallot
1 tsp cornstarch
1 tbsp capers
rosemary oil

Instructions

PREPARATIONS

Here you’ll find the recipe for the rosemary oil. You’ll need about 4-5 tablespoons of it.

INSTRUCTIONS

For the whipped ricotta, put the ricotta cheese in a food processor. Add lemon juice, olive oil, salt, and pepper, and blend for 1-2 minutes until creamy. Place in the fridge for later use.
Next, make the gremolata. Prepare a small bowl. Finely chop the parsley and put it in the bowl. Halve the lemon and squeeze the juice from one half into the parsley. Add the rosemary oil, salt, and pepper and grate the garlic clove. Place in the fridge for later use.
Now prepare the toppings. Heat some clarified butter in a small pan. While the ghee is heating, peel and finely slice the shallot into rings. Mix the rings with cornstarch in a small bowl and set aside. Drain the capers and pat them dry with a paper towel.
Once the ghee is hot, add the capers and fry for 1 minute or so until they burst open. Remove from the fat and drain on a paper towel. Next, add the shallot rings to the hot fat and fry until golden brown. Drain on a paper towel and set aside.
Bring water to a boil in a medium-sized pot. Meanwhile, trim the ends of the asparagus and remove the tough leaves from the broccolini. Wash both well under cold water and place them on a plate. Prepare a medium-sized bowl with ice water and set it aside. Once the water is boiling, add the asparagus, broccolini, and frozen peas to the pot and blanch for 2 minutes. Use a slotted spoon to transfer them directly into the ice water for a minute. Remove the vegetables from the ice water and place them on a paper towel to drain. If you want to eat the vegetables cold, you’re done. If you prefer them warm, you can briefly sauté them in a pan with some butter or roast them in the oven. I used them cold.
Take a large plate and spread the whipped ricotta in a large circle. Place the vegetables in the center on top of the whipped ricotta. Next, distribute the gremolata over the vegetables and top everything with the fried capers and shallots. For a final touch, drizzle more rosemary oil over the vegetables.

Cook Time: 30 min

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Spicy Rice Shrimp Bowl & Mango Avocado Salsa

Kimberly — Tue, 23 Jul 2024 08:00:13 +0000

Spicy Rice Shrimp Bowl & Mango Avocado Salsa

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July 23, 2024 by Kimberly

Turn up the heat with this zesty rice shrimp bowl, packed with jalapeños and chili, and cooled by a fresh mango avocado salsa. It’s a fiery favorite with a tropical twist!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

2 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Ignite your palate with this Spicy Rice Shrimp Bowl, complemented by a refreshing Mango Avocado Salsa! This dish is a thrilling blend of hot, spicy flavors and cool, sweet contrasts, perfect for those who love a bit of adventure in their meals.

Serve this fiery shrimp bowl fresh and hot, letting the cool mango avocado salsa contrast beautifully with the heat from the shrimp. It’s fantastic for a quick dinner or a vibrant, impressive dish at your next gathering. Add a dollop of cilantro-yogurt sauce for a creamy finish and add some sprouts for added crunch!

Best enjoyed fresh, but if you have leftovers, store them in separate airtight containers in the refrigerator. The rice and shrimp keep well for up to two days, while the salsa is best consumed within a day to maintain its freshness.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Spicy Rice Shrimp Bowl & Mango Avocado Salsa

Author: Kimberly
Total Time: 40 min
Yield: 2-3 1x

Print Recipe

Description

Recommended Equipment

small bowl
measuring spoons
medium pot
tall container
immersion blender
sharp knife
cutting board
medium frying pan

Ingredients

Units

300 grams shrimps, raw peeled deveined
2 small hands mung bean sprouts
160 grams basmati rice

MARINADE

juice of half a lemon
2 tbsp jalapeño oil
1/2 fresh chili
1 tsp cumin
1 tsp salt
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cajun seasoning
1/4 tsp onion powder
1/4 tsp white pepper
1/8 tsp cayenne pepper

CILANTRO YOGURT SAUCE

3 tbsp yogurt
1 tbsp jalapeño pulp from the production process of the jalapeño oil
juice of half a lemon
1 garlic clove
5 grams fresh cilantro
5 grams fresh parsley
pinch of salt
pinch of pepper

MANGO AVOCADO SALAD

1/2 ripe mango
1/2 ripe avocado
1 small red onion
juice of half a lemon
pinch of salt

TOPPINGS

fresh cilantro
lime slices
fresh chili

Instructions

PREPARATIONS
This dish is made with my Jalapeño Oil. If you want to replace it, you can use olive oil instead and for the pulp in the cilantro-yogurt sauce, use 1-2 fresh jalapeños + 1 tablespoon of olive oil.

INSTRUCTIONS

In a small bowl, add cumin, salt, smoked paprika, garlic powder, onion powder, pepper, cayenne, and Cajun seasoning. Finely chop half of a fresh chili and add it to the spices. Finally, add 2 tablespoons of Jalapeño Oil and the juice of half a lime, and mix everything into a creamy paste. Wash the shrimp, pat dry, and place in a bowl. Add the creamy marinade and mix well to evenly coat all the shrimp. Set aside at room temperature.
Wash and let your rice cook according to the package instructions.
Meanwhile, in a tall container, blend yogurt, the pulp from making the Jalapeño Oil, 1-2 peeled garlic cloves, cilantro, parsley, salt, and pepper with an immersion blender until smooth. Set aside.
Next, peel the mango, avocado, and red onion. Chop everything into small pieces and put in a medium bowl. Mix with the juice of half a lime and a little salt, and set aside.
Wash and pat dry the mung bean sprouts and set aside.
Heat 2 tablespoons of Jalapeño Oil in a frying pan and add the shrimp along with the remaining marinade. Briefly fry the shrimp on both sides and let the sauce reduce at the same time.
In a deep bowl, distribute the rice, place mung bean sprouts on one side and the mango-avocado salad on the other. Add 1-2 tablespoons of the green cilantro-yogurt sauce to the sprouts, then lay the shrimp on top and drizzle with the sauce from the pan. You can also top it off with fresh lime juice, fresh cilantro, and fresh chili.

Cook Time: 40 min

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Crispy Rice Paper with Mango Avocado Cashew Salad

Kimberly — Mon, 08 Jul 2024 11:15:15 +0000

Crispy Rice Paper with Mango Avocado Cashew Salad

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July 4, 2024 by Kimberly

Crunch into crispy rice paper paired with a vibrant salad of mango, avocado, and cashews. A dish that’s as fun to eat as it is colorful!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

16 cups

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Experience a crunch like no other with this unique dish that combines crispy fried rice paper with a lush mango avocado cashew salad. It’s a textural delight that’s bursting with freshness and flavor.

Serve this crispy delight as a stunning appetizer or a light, refreshing meal. The crackle of the rice paper perfectly complements the soft, rich textures of avocado and mango, with cashews adding a satisfying crunch. It’s a dish best enjoyed immediately to secure the crispy rice paper and the cool, fresh salad. Alternatively for making it ahead, you can serve the salad and the deep-fried rice paper individually.

The crispy rice paper should be enjoyed right after frying to maintain its texture. However, the mango avocado cashew salad can be refrigerated in an airtight container and is best eaten within a day to keep the flavors vibrant and fresh.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Crispy Rice Paper with Mango Avocado Cashew Salad

Author: Kimberly
Total Time: 25 minutes
Yield: about 16 small cups 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
small frying pan or pot
scissors
paper towels
salad bowl
small bowl

Ingredients

Units

CUPS

4 small rice paper
200 milliliters deep-frying fat

DRESSING

1 tbsp avocado oil
2 tbsp lime juice
1 garlic clove, grated
1/4 tsp ginger, grated
1/2 tsp sesame oil
1 tbsp soy sauce

SALAD

300 grams red cabbage
1 ripe mango
1 ripe avocado
40 grams cashew nuts

TOPPINGS

cress or sprouts
white sesame
spring onion

Instructions

Heat about 1 cm of frying oil to 180°C / 356°F in a small frying pan. Carefully cut the rice paper into quarters using scissors, and fry each quarter in the hot oil for 5 seconds until it puffs up and turns fluffy white. Remove from the pan and let it drain on paper towels. Note: The paper is only pliable for a short time after being removed from the oil.
For the salad, finely shred the red cabbage and place it in a salad bowl. Peel the mango and avocado and cut the flesh into bite-sized pieces, adding them to the salad bowl as well. Finally, add the cashews.
For the dressing, mix avocado oil, lime juice, grated garlic and ginger, sesame oil, and soy sauce in a small bowl and pour it over the salad. Mix everything well.
Slice the green part of the spring onion into fine strips and set aside.
If serving immediately, lay out the fried rice papers, fill each with 1-2 tablespoons of salad, and top each with white sesame seeds, cress, and the sliced spring onions. If not serving immediately, I recommend preparing both components separately.

Notes

The calorie information may vary depending on the product used, country and region.

Cook Time: 25 min

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LUNCH Archive - Kimberly Zett

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

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A Little Love Letter

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Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

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Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

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Green Veggies on Whipped Ricotta with Fried Capers & Shallots

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Spicy Rice Shrimp Bowl & Mango Avocado Salsa

Spicy Rice Shrimp Bowl & Mango Avocado Salsa

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Crispy Rice Paper with Mango Avocado Cashew Salad

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Notes

A Little Love Letter<\/h1>","tablet":"
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