Grilled Romaine Salad with Lemon Yogurt Dressing & Garlic Croutons

von Kimberly | Jan. 25, 2024 | ALL YEAR, CHEESE, CRISPY, DINNER, EASY, EVERYDAY, INTERNATIONAL, SALADS, SALTY, UMAMI, UP TO 30 MINUTES, UP TO 500, VEGETABLES, VEGETARIAN

Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons

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January 25, 2024 by Kimberly

Indulge in the unique taste of Grilled Romaine Salad, drizzled with zesty Lemon Yogurt Dressing and sprinkled with homemade Garlic Croutons – a true garden delight!



25 MINUTES



EASY



VEGETARIAN



INT.



384 PER PORTION



CRISPY / SALTY / UMAMI



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Step into a world of fresh and zesty flavors with this Grilled Romaine Salad, a perfect blend of smoky, tangy, and crunchy textures. This healthy salad recipe becomes a gastronomic delight when grilled, bringing out a delicious charred flavor. Drizzled with this easy yogurt dressing and topped with homemade garlic croutons, this dish is a refreshing departure from your usual salad routine, ideal for health-conscious gourmets and vegetarian salad enthusiasts alike.

How to serve:
Serving this dish is all about embracing the freshness and warmth. The grilled romaine leaves, with their slightly wilted yet crisp texture, make a perfect base for the zesty lemon flavor of the lemon yogurt dressing. The addition of crunchy, golden garlic croutons adds a delightful contrast, making every bite a perfect harmony of flavors. Serve it as a standalone light lunch or as a sophisticated side to your main course.

How to store:
If you have leftovers, keep the grilled romaine, dressing, and croutons separate. The lettuce can be refrigerated for up to two days, while the lemon yogurt dressing and garlic croutons can be stored for longer. This separation ensures that the croutons remain crunchy, and the lettuce stays fresh, allowing you to enjoy this zesty and healthy grilled romaine salad whenever you desire.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

SALAD

2 romaine salads
2 tbsp olive oil
pinch of salt

DRESSING

4 tbsp olive oil
1 tsp white wine vinegar
1 tsp dijon mustard
1 garlic clove
3 tsp yogurt
2 tbsp grated parmesan
1 tsp lemon juice
1 tsp capers
salt & pepper to taste

CROUTONS

60g baguette
2 tbsp olive oil
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper

TOPPINGS

chives
honey
30g walnuts (1/4 cup)
30g parmesan (1/4 cup)

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
chopping board
cheese grater
sealable jar

Set the oven to the grill function at 250°C (480°F)
Wash the romaine lettuce (leave as whole) thoroughly.
Halve the lemon.
Roughly chop the walnuts.
Grate the parmesan.
Peel the garlic.
Cut the baguette into small cubes.

}

ACTIVE: 10 min

PASSIVE: 5 min

COOKING

1. For the dressing, place 1 tsp capers, 1 tsp Dijon mustard, 1 tsp lemon juice, 4 tbsp olive oil, 1 tsp white wine vinegar, 1 tbsp grated Parmesan, salt, pepper, 3 tsp yoghurt and 1 pressed garlic clove in a sealable jar. Shake everything well and set aside.

2. Slice the romaine lettuce hearts lengthways into two halves. Place the hearts flat side up on one half of a baking tray. Spread 2 tablespoons of olive oil evenly over the lettuce, rub in well with your hands and season with a little salt.

3. Place the diced baguette on the other side of the baking tray. Spread 2 tablespoons of olive oil and 1/8 teaspoon each of salt, ground pepper and garlic powder over the bread cubes. Mix well.

4. Place the baking tray in the oven and grill for 5-7 minutes.

5. Remove the baking tray from the oven and arrange the salad on large plates. Top with the croutons and drizzle with the dressing. Top with chopped walnuts, coarsely grated Parmesan slices, chives, a little honey and freshly ground black pepper.

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

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

von Kimberly | Jan. 24, 2024 | ALL YEAR, EASY, EVERYDAY, FISH, INTERNATIONAL, LUNCH, OMNIVORE, UMAMI, UP TO 30 MINUTES, UP TO 500, VEGETABLES

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

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January 24, 2024 by Kimberly

Discover the delight of Roasted Eggplants, enhanced with savory Parmesan Vinaigrette and rich Melted Anchovy Oil – a simple yet exquisite culinary experience!



25 MINUTES



EASY



OMNIVORE



INT.



262 PER PORTION



UMAMI



EVERYDAY



SIDE / DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with this roasted eggplants, a dish that transforms simple ingredients into a symphony of flavors. This gourmet dish, featuring the subtle smokiness of perfectly roasted eggplants, is elevated with a luxurious Parmesan Vinaigrette and a unique melted Anchovy Oil. Ideal for both intimate dinners and special gatherings, it showcases the versatility and richness of eggplant in a new, exciting way.

How to serve:
Present the Roasted Eggplants warm, drizzled generously with the homemade Parmesan Vinaigrette. The Melted Anchovy Oil adds an unexpected depth, creating a savory experience that’s both heartwarming and sophisticated. Pair it with a light salad or crusty bread to absorb the exquisite flavors. It’s a flavorful vegetable dish that stands out, whether as a main course or a luxurious side.

How to store:
Keep any leftovers in an airtight container, refrigerated. It maintains its deliciousness for up to one day, making it a convenient and healthy eggplant entree option. The flavors even deepen over time, offering a rich, savory experience with each bite. Reheat gently to preserve the delicate balance of flavors, and enjoy the convenience of a gourmet meal at any time.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

EGGPLANT

2 eggplants
4 tbsp olive oil
1 tsp oregano
1/4 tsp chili flakes
1/8 tsp salt
1/8 tsp pepper

PARMESAN VINAIGRETTE

2 tbsp olive oil
1 tsp white wine vinegar
50ml vegetable stock (5 tbsp)
1 tsp honey
1 tsp dijon mustard
1 garlic clove
2 tbsp creme fraiche
2 tbsp grated parmesan
1/8 tsp salt
1/8 tsp pepper

ACHNOVY OIL

2 tbsp olive oil
4 anchovis filets

TOPPINGS

parsley
freshly grated pepper

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized bowl
sealable jar
cheese grater
small pot

Wash the eggplants thoroughly and cut into chunks.
Peel the garlic clove.
Finely grate the Parmesan.

}

ACTIVE: 20 min

PASSIVE: –

COOKING

1. Place the eggplant chunks in a medium bowl and mix with 4 tbsp olive oil, 1 tsp dried oregano, 1/4 tsp chili flakes, 1/8 tsp salt and 1/8 tsp ground pepper. Place the eggplant pieces on baking paper, spread evenly and bake in the oven at 230°C (450°F) for 15-20 minutes until crispy.

2. In the meantime, stir together the Parmesan vinaigrette. To do this, place the following ingredients in a sealable jar and shake well: 1 crushed garlic clove, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 2 tbsp creme fraiche, 50 ml vegetable stock, 2 tbsp olive oil, 2 tbsp grated Parmesan, 1 tsp honey, 1/8 tsp salt and 1/8 tsp ground pepper. Set aside.

3. Heat 2 tbsp olive oil in a small pan over a medium heat. Add the anchovy fillets and stir until the anchovies have dissolved in the oil.

4. Remove the eggplants from the oven and arrange on plates. Spread the vinaigrette over the eggplants and top with anchovy oil, parsley and freshly ground pepper.

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

Skin Glowing Pineapple Carrot Juice

von Kimberly | Jan. 19, 2024 | ALL YEAR, BEVERAGES, EASY, EVERYDAY, FRUITS, INTERNATIONAL, REFRESHING, UP TO 30 MINUTES, UP TO 500, VEGAN, VEGETABLES

Skin Glowing Pineapple Carrot Juice

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January 19, 2024 by Kimberly

Experience radiant skin with this Pineapple Carrot Juice! Packed with vitamins for a healthy glow, it’s a delicious, natural way to brighten your skin and mood.



10 MINUTES



EASY



VEGAN



INT.



171 PER DRINK



REFRESHING



EVERYDAY



BEVERAGES



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This nutrient-packed drink is not just a delight for your taste buds, but a boon for your skin too. Full of natural ingredients, it’s an easy juice recipe that promises a radiant, healthy glow. Perfect for those who love homemade juice for skin health, this recipe ensures you get a daily dose of vitamins in the most delightful way.

How to serve:
Best enjoyed fresh, pour it into tall glasses, and add a slice of pineapple or a sprig of mint for a fancy touch. This antioxidant juice blend is perfect for breakfast or as a midday refreshment. Pair it with a light snack or your morning toast to kickstart your day with a skin hydration boost. It’s a vegan juice recipe that fits seamlessly into any diet, enhancing your glowing skin diet plan.

How to store:
Keep it in airtight bottle and refrigerate for up to 48 hours. Remember, fresh is best for enjoying its full benefits, but if you need to store it, ensure it’s in a cool place.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 DRINK OF 400ml (1.5 cups)

JUICE

1 lemon
1 orange
3 carrots
1/4 pineapple (200g or 7 oz)

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
juicer & citrus press (or blender & fine sieve)

Wash the carrots.

}

ACTIVE: 8 min

PASSIVE: –

COOKING

PREPARATION WITH A JUICER & CITRUS PRESS

1. Cut of the skin of the pineapple and cut the flesh into sticks. Put 1/4 of the pineapple into the juicer. This equals approx. 200g (7 oz) pineapple without the peel.
2. Add the carrots to the juicer.
3. Halve the orange and lemon and squeeze with a citrus juicer.
4. Now pour all the juices obtained into a glass.

PREPARATION WITH A BLENDER & FINE SIEVE

1. We need arount 1/4 of the pineapple. This equals approx. 200g (7 oz) pineapple without the peel. Cut of the skin of the pineapple and carrots. Roughly chop everything. Put the pineapple and carrots to the blender.
2. Peel the orange and lemon and also put the flesh into the blender.
3. Blend everything at the highest setting for 30 seconds. Now pass the entire mixture through a fine sieve. If you like the pulp, you can of course skip this step.
4. Pour the juice into a glass bottle.

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

Roasted Eggplant with Tahini Yogurt Sauce

von Kimberly | Jan. 18, 2024 | ARABIC, AUTUMN, CREAMY, DINNER, EASY, EVERYDAY, LUNCH, NUTTY, UP TO 30 MINUTES, UP TO 500, VEGETABLES, VEGETARIAN, WINTER

Roasted Eggplant with Tahini Yogurt Sauce

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January 18, 2024 by Kimberly

Indulge in Roasted Eggplant with Tahini Yogurt Sauce, a tantalizing, easy-to-prepare dish that promises a burst of exquisite flavors in every bite!



25 MINUTES



EASY



VEGETARIAN



ARABIC



372 PER PORTION



NUTTY / CREAMY



EVERYDAY



LUNCH / DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with this Roasted Eggplant with Tahini Yogurt Sauce, a dish that masterfully combines simplicity with exotic flavors. Perfect for those who adore vegetarian recipes, this easy-to-prepare entrée is a gourmet treat. Made with succulent roasted eggplant and draped in a homemade tahini yogurt sauce, it’s a delicious addition to any meal or a highlight on its own.

How to serve:
Serving this dish is a breeze and it’s incredibly versatile. Present it as a stunning centerpiece for a family-friendly vegetarian meal or as a side dish that complements a variety of mains. The creamy tahini yogurt sauce adds a savory richness, making it an instant hit. To elevate the experience, garnish with fresh herbs or a sprinkle of toasted sesame seeds. Pair with crusty bread or a light salad for a complete, flavorful eggplant dinner idea.

How to store:
Refrigerate any leftovers in an airtight container, ensuring it stays fresh and delicious. Enjoy it within the next 2 days. The flavors often deepen, making the reheated dish even more delicious.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

EGGPLANT

1 eggplant
4 tbsp olive oil
1/4 tsp salt
1/8 tsp ground pepper
1/8 tsp dried coriander powder
1/8 tsp cinnamon
1/8 tsp oregano
1/8 tsp garlic powder
1/8 tsp chili flakes
2 cardamom capsules

TAHINI YOGURT SAUCE

2 tbsp tahini
4 tbsp cold water
2 tbsp yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
1/8 tsp salt

TOPPINGS

dates
chives
mint
lemon juice
olive oil

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
medium bowl
mortar

Preheat the oven to 230°C (450°F)
Wash the eggplant and cut into 1 cm (1/2 inch) thick slices.
Peel the garlic clove.
Cut the chives into fine rolls.
Roughly chop the mint.
Cut the dates into small pieces.
Crush the contents of the cardamom pods with a mortar.

}

ACTIVE: 10 min

PASSIVE: 10 min

COOKING

1. Mix spices together in a small bowl: 1/4 tsp salt and 1/8 tsp each of the ground pepper, coriander, cinnamon, oregano, garlic, chilli and the contents of two cardamom pods. Stir everything together and set aside.

2. Place the eggplant slices on a baking tray lined with baking paper, spread 4 tablespoons of olive oil and the spice mixture over them. Rub all the slices with your hands and spread the oil and spices evenly. Now place the tray in the oven and bake the eggplant for 20 minutes.

3. In the meantime, mix the tahini-yoghurt sauce in a medium-sized bowl. Mix 2 tbsp tahini with 4 tbsp water until smooth. Then add 2 tbsp yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove of garlic and 1/8 tsp salt and mix well.

4. Remove the eggplant slices from the oven and arrange them on a large plate. Pour over the tahini-yoghurt sauce and serve with freshly ground pepper, the date pieces, chives, mint and a few sprinkles of olive oil and lemon juice.

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

Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes

von Kimberly | Jan. 17, 2024 | DINNER, EVERYDAY, FISH, INTERMEDIATE, INTERNATIONAL, OMNIVORE, SPRING, SUMMER, UMAMI, UP TO 30 MINUTES, UP TO 500, VEGETABLES, ZESTY

Cod with Caper Lemon Butter Baked Asparagus & Vine Tomatoes

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January 17, 2024 by Kimberly

Savor the zesty blend of Cod with Caper Lemon Butter, complemented by tender baked asparagus and juicy vine tomatoes. A delicious, wholesome dinner for any day!



25 MINUTES



INTERMEDIATE



OMNIVORE



INT.



466 PER PORTION



UMAMI



EVERYDAY



DINNER



SPRING / SUMMER

INTRODUCTION

ABOUT THE RECIPE

Delight your taste buds with this exquisite Cod with Caper Lemon Butter, Baked Asparagus & Vine Tomatoes recipe. This dish is a perfect blend of flavors, combining the mild, flaky texture of cod with the zesty tang of caper lemon butter. Complemented by the earthy taste of baked asparagus and the sweetness of vine tomatoes, it’s a healthy seafood dish that’s both nutritious and indulgent. Ideal for a quick, yet elegant family dinner, this recipe brings gourmet home cooking to your table with simple, seasonal ingredients.

How to serve:
To serve this delightful meal, plate the perfectly cooked cod as the centerpiece. Drizzle it generously with the aromatic caper lemon butter sauce, ensuring each bite is infused with its rich flavor. Accompany the fish with a side of tender, oven-roasted asparagus and ripe, juicy baked vine tomatoes, enhancing the dish’s freshness and color. This combination not only offers a harmonious blend of tastes but also presents a visually appealing dish, perfect for any occasion. For a complete dining experience, pair this meal with a light, crisp white wine or a lemon-infused water.

How to store:
Keep the cod and vegetables in separate airtight containers in the refrigerator. They will maintain their quality for up to one day. Reheat gently to preserve the texture of the fish and the crispness of the vegetables. Enjoy the convenience of a delicious, homemade meal, ready to be savored again.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

COD

300g cod filet (11 oz)
2 tbsp all-purpose flou
2 tbsp olive oil
1 tbsp butter

SAUCE

1 tbsp capers
1 tsp butter
juice of half a lemon

VEGETABLES

250g vine tomatoes
250g green asparagus (fresh or frozen)
2 tbsp olive oil
salt
pepper

TOPPINGS

parsley
the other half of the lemon

}

ACTIVE: 3 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
frying pan

Preheat the oven to 200°C (400°F)
Pluck the parsley leaves from the stalks and chop finely.

}

ACTIVE: 20 min

PASSIVE: –

COOKING

1. Place the frozen asparagus and tomatoes on a baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast the asparagus and tomatoes in the oven on the middle shelf for approx. 15 minutes until golden brown.

2. Pat the cod dry and then roll in flour. Set aside.

3. Heat 2 tbsp olive oil and 1 tbsp butter in a frying pan over a medium heat. Add the cod and fry on one side for approx. 5 minutes. Carefully flip the fish and fry for a further 1-3 minutes (depending on the thickness of the fish). At this point, the fat in the pan can be poured over the fish with a spoon so that the side that is facing up does not dry out.

4. Remove the pan from the heat and arrange the fish on plates – warm the plates in advance if you like. Put the pan back on the heat.

5. Now pour the juice of half a lemon over the remaining oil and butter in the pan. Stir briefly and allow to warm. Now add the capers, toss well and deglaze whats on the bottom of the pan. Remove the pan from the heat and stir in 1 teaspoon of butter. The sauce can now be poured over the fish.

6. Remove the vegetables from the oven and place on the plates next to the fish. Garnish with parsley and lemon slices.

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

Apple Leek Dip with Veggies & Bread

von Kimberly | Jan. 16, 2024 | ALL YEAR, CHEESE, CREAMY, DIPS & SPREADS, EASY, EVERYDAY, FRUITS, GERMAN, REFRESHING, SNACKS, UP TO 30 MINUTES, UP TO 750, VEGETABLES, VEGETARIAN

Apple Leek Dip with Veggies & Bread

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January 16, 2024 by Kimberly

Apple Leek Dip is amazing! It’s fresh, creamy, and perfectly paired with crunchy veggies and warm, toasty bread. A delightful treat for everyone!



10 MINUTES



EASY



VEGETARIAN



GERMAN



525 PER BOWL



REFRESHING



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary adventure with this Apple Leek Dip, a perfect blend for your healthy snack ideas. This easy appetizer recipe combines the unique flavors of apple and leek, offering a fresh, creamy experience. Ideal for anyone seeking quick dip recipes that are both delicious and nutritious, this dish elevates your homemade bread pairings and serves as a standout amongst vegetarian party snacks.

How to serve:
Serve this delightful Apple Leek Dip with a colorful array of fresh vegetables, like carrots and cucumbers, enhancing your healthy snack spread. Complement it with warm, crusty bread or toasted baguette slices for a satisfying crunch. This easy appetizer recipe is not just a treat to your taste buds but also a visual feast, making it a top choice for quick, yet impressive, vegetarian party snacks.

How to store:
To keep this creamy leek appetizer fresh, store the leftover dip in an airtight container in the refrigerator. It remains delectable for 3-4 days, making it a convenient choice among quick dip recipes. Stir well before serving again to retain its smooth texture and rich flavor profile.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 SMALL BOWL

DIP

200g cream cheese (1.7 lbs.)
1 garlic clove
50g leek mixed white and green parts
1/2 green apple
1/8 tsp salt
1/8 tsp white pepper

VEGGIES & BREAD

bread of choice
tomatoes
carrots
cucumber
paprika

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium sized bowl

Peel half the apple, remove the core and cut into small pieces.
Cut the ends off the leek, wash the piece to be used and then cut into fine strips.
Peel the garlic.

}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Pour the cream cheese into a bowl. Season with salt, pepper and freshly pressed garlic. Stir everything together and season to taste.

2. Now add the apple pieces and leek strips and mix everything well.

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

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