Spicy Red Cabbage Soup

Spicy Red Cabbage Soup

von | Jan. 15, 2024 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, CREAMY, GERMAN, OMNIVORE, SOUPS, VEGETABLES, WINTER

Spicy Red Cabbage Soup & Garlic Croûtons

Spicy Red Cabbage Soup & Garlic Croûtons

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January 15, 2024 by Kimberly

Dive into a bowl of Spicy Red Cabbage Soup, where bold spices meet the deep, rich hues of red cabbage, creating a colorful and flavorful feast for your senses!

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

TOTAL TIME

50 min

SERVES

4 bowls

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Unleash a burst of color and flavor in your kitchen with Spicy Red Cabbage Soup, accompanied by crispy Garlic Croutons. This vibrant soup combines the hearty warmth of red cabbage with a tantalizing spice blend, creating a dish that’s not only visually stunning but also a delight to the taste buds. Ideal for those who love a bit of heat, it’s a perfect way to brighten up chilly days.

Serve this Spicy Red Cabbage Soup piping hot, allowing its vivid colors and aromatic spices to come alive. Top each bowl with homemade Garlic Croutons, adding a delightful crunch and garlicky contrast to the soup’s texture. Garnish with fresh herbs or a dollop of sour cream to balance the spiciness. This soup pairs wonderfully with a light salad or a slice of rustic bread, creating a satisfying and wholesome meal.

To store, let the soup cool to room temperature before transferring it into airtight containers. It can be refrigerated for up to 2 days, making it a great make-ahead dish.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Spicy Red Cabbage Soup & Garlic Croûtons
Spicy Red Cabbage Soup & Garlic Croûtons

LET’S MAKE A PIECE OF HAPPINESS

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Spicy Red Cabbage Soup & Garlic Croûtons

Spicy Red Cabbage Soup

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  • Author: Kimberly
  • Total Time: 50 min
  • Yield: 4 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • large pot
  • hand blender (or blender)

 

Ingredients

Units Scale

SOUP

  • 800 grams red cabbage
  • 2 red onions
  • 2 potatoes
  • 1 apple
  • 3 tbsp balsamic vinegar
  • 900 milliliters chicken broth
  • 1 bay leaf
  • 2 tbsp creme fraiche (or sour cream)
  • 2 garlic cloves
  • a small piece of ginger
  • 1/8 tsp of chili flakes
  • 2 tbsp lemon juice
  • 1 tbsp butter
  • 1 tbsp Worcestershire sauce
  • 1/8 tsp cinnamon
  • salt & pepper to taste

CROÛTONS

  • 100 grams baguette
  • 2 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

TOPPINGS

  • 1 tbsp creme fraiche
  • 1 tbsp chili or olive oil
  • parsley
  • freshly cracked pepper

Instructions

  1. Peel and roughly chop onions, potatoes and the apple into large pieces.
  2. Peel the ginger and cut into small pieces.
  3. Cut or slice the red cabbage into fine strips.
  4. Remove the skin from the garlic and cut in half.
  5. Heat the butter in the pan and fry the onions until translucent. Now add the garlic and ginger to the onions in the pot and fry until fragrant.
  6. Now add the potato and apple pieces and the red cabbage. Stir everything and sauté for about 5 minutes. Now deglaze with the balsamic vinegar, stir briefly and then pour in the chicken broth. Bring to boil and then simmer on low heat with the lid closed for 20-30 minutes until the red cabbage has softened.
  7. In the meantime, prepare the croutons. To do this, cut the baguette into cubes and place on a baking tray lined with baking paper. Sprinkle with olive oil, salt and garlic powder and mix well so that the bread cubes are covered on all sides. Roast at 180°C (350° F) for approx. 5-8 minutes until golden brown. The time may vary depending on your oven. Remove the croutons from the oven and leave to cool.
  8. Once the red cabbage is soft, remove the pot from the heat and puree with a hand blender to the desired consistency.
  9. Now add creme fraiche, lemon juice, Worcestershire sauce, cinnamon, pepper and chilli to taste.
  10. Pour the soup into deep plates and top with creme fraiche, chilli oil, parsley and croutons.
  • Passive Time: 15 min
  • Cook Time: 35 min

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Garlic Soy Edamame

Garlic Soy Edamame

von | Jan. 14, 2024 | APPETIZER, JAPANESE, SNACKS, UMAMI, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN

Garlic Soy Edamame

Garlic Soy Edamame

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January 14, 2024 by Kimberly

A flavorful, healthy snack! Perfectly cooked, bursting with savory garlic and soy goodness. It’s absolutely delicious and nutritious!

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

TOTAL TIME

10 min

SERVES

1 bowl

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Discover the charm of Garlic Soy Edamame, an exquisite fusion of flavors that’s both simple and sophisticated. This dish, a star in its own right, combines the tender crunch of edamame beans with a tantalizing mix of garlic and soy sauce. It’s a culinary delight that showcases the beauty of minimal ingredients creating maximum impact, offering a taste experience that’s as nutritious as it is delicious.

Garlic Soy Edamame is a versatile dish that shines in its simplicity. Serve it warm as a delightful starter or a light yet satisfying snack. The glistening, flavorful pods invite diners to engage with their food, peeling back the pods to reveal the tasty beans inside. It’s an excellent accompaniment to a variety of dishes, adding a pop of flavor and texture. Ideal for casual get-togethers or as a healthful treat any time of the day.

To store leftover Garlic Soy Edamame, let it cool to room temperature first. Then, place it in an airtight container and refrigerate. It stays fresh for up to three days. For longer storage, you can freeze the edamame in a sealed bag, ready to reheat and enjoy anytime.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Garlic Soy Edamame
Garlic Soy Edamame

LET’S MAKE A PIECE OF HAPPINESS

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Garlic Soy Edamame

Garlic Soy Edamame

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 1 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small pot
  • small pan

 

Ingredients

Units Scale
  • 250 grams edamame with skin
  • 1/4 tsp sesame oil
  • 1/8 tsp chili flakes
  • 1/4 tsp honey
  • 1 garlic clove
  • 1 tbsp soy sauce
  • 1/4 tsp rice vinegar

Instructions

  1. Fill a small pot with water and bring to boil. Cook the edamame in their skins in the boiling water for approx. 5 minutes.
  2. In the meantime, stir together the sesame oil, chili flakes, honey, soy sauce, rice vinegar and crushed garlic in a small pan and heat over a medium heat while stirring.
  3. Remove the edamame from the water and add to the sauce in the pan. Toss briefly and serve in a bowl.
  • Cook Time: 10 min

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Basic Chicken Broth

Basic Chicken Broth

von | Jan. 11, 2024 | CHICKEN, CLASSICS, COMFORT FOOD, OVER 120 MINUTES, SOUPS, VEGETABLES, VEGETARIAN

Basic Chicken Broth

Basic Chicken Broth

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January 11, 2024 by Kimberly

Discover the warm, comforting embrace of Chicken Broth. It’s simple, nourishing, and versatile, perfect for soups, stews, or just sipping. A timeless kitchen staple!

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

TOTAL TIME

2 hrs + 30 min

SERVES

3 liters / 3 quarts

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Embark on a culinary journey with the timeless classic, Chicken Broth. This simple yet profound staple is the heart of countless recipes, offering a warm, soothing base that’s both nourishing and flavorful. Ideal for both novice cooks and seasoned chefs, it’s a testament to the beauty of simplicity in cooking, transforming basic ingredients into a versatile foundation for a myriad of dishes.

Serve this comforting Basic Chicken Broth as a warming start to your meal, or use it as a versatile base for soups, stews, and sauces. Its delicate flavors complement a variety of ingredients, making it perfect for enhancing your favorite recipes. For a simple yet satisfying experience, enjoy it hot with a sprinkle of herbs, a dash of salt, and a slice of crusty bread for dipping.

To store, cool the broth and then transfer it into airtight containers or deli container. It can be refrigerated for up to 6 days or frozen for up to 6 months. The broth can also be preserved using canning methods for long-term storage. When ready to use, thaw or reheat as needed.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Basic Chicken Broth
Basic Chicken Broth

LET’S MAKE A PIECE OF HAPPINESS

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Basic Chicken Broth

Basic Chicken Broth

  • Author: Kimberly
  • Total Time: 2-4 hrs
  • Yield: 3 liters / 3.17 quarts 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • large pot with lid
  • large bowl
  • fine sieve

Ingredients

Units Scale
  • 3 liters water
  • 1.5 kilograms of any kind of chicken parts with bones and a bit of fat (e.g. stewing hen)
  • 800 grams mixed vegetables of your choice (e.g. carrots, onions, celery root, parsley, leeks)
  • 1 bundle of fresh herbs of your choice (e.g. thyme, parsley, cilantro, chives)
  • 2 bay leaves
  • 5 cloves
  • 1/4 tsp coriander seeds
  • 5 allspice
  • 1 tsp black peppercorns
  • 1 tsp avocado oil or clarified butter
  • 22 grams salt, optional

Instructions

  1. Wash your vegetables, leave their skins on, and chop everything into large pieces. Also, wash the herbs because we’ll use them whole, including their stems.
  2. Pat the chicken pieces dry with kitchen paper. Then heat a tablespoon of oil in a large pot and fry the vegetables until they get a little nice browning. Place the chicken on top of the vegetables and add 3 liters of cold water.
  3. Add 2 dried bay leaves, 5 allspice berries, 3 cloves, 1 teaspoon of black peppercorns, 1/2 teaspoon of coriander seeds, and the herbs to the pot.
  4. Cover the pot with a lid and bring it to a boil over high heat. Once it boils, reduce the heat to the lowest setting and let it simmer with the lid on for at least 2 hours. For the best results, I recommend letting it cook for 4 hours.
  5. After cooking, remove the pot from the heat and allow it to cool slightly. Take out the chicken, vegetables, herbs, and spices. If you’ve used chicken parts with meat on, don’t forget to save the meat for other recipes.
    Strain the liquid through a fine sieve into another pot. Season the broth with salt if desired. I usually add 6–8 g (approximately 1 teaspoon) of salt per liter (4 cups) of broth.
  6. Let the broth cool completely. Skim off any fat floating on top, or if your pot fits in the fridge, let it rest overnight. The fat will solidify on the surface, making it easy to remove.
  7. The broth is now ready to use. Alternatively, pour it into sealable jars or deli containers. You can store it in the fridge for up to 6 days or freeze it for up to 6 months.

Notes

If you cook on a regular basis, you’ve probably noticed how many vegetable scraps end up in the trash, e.g. onion skins, carrot peels, leek ends, herb stems, and more. Instead of tossing them, grab a large ziplock bag and store all your scraps in the freezer. Over time, you’ll collect a substantial amount of veggie and herb scraps, which are perfect for making your next broth at home. No need to defrost them, simply toss the frozen scraps directly into a pot, cover them with water and go for it. Use them alone for a flavorful vegetable stock or pair them with chicken or beef bones for a rich, meaty broth. It’s an easy, eco-friendly way to ensure you always have homemade stock for literally no cost!

  • Prep Time: 10 min
  • Passive Time: 2-4 hrs

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Lemon Broth with Pasta, Broccoli & Peas

Lemon Broth with Pasta, Broccoli & Peas

von | Jan. 10, 2024 | COMFORT FOOD, DINNER, LUNCH, PASTA, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN

Lemon Broth with Pasta Broccoli & Peas

Lemon Broth with Pasta Broccoli & Peas

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January 10, 2024 by Kimberly

Savor the tangy burst of Lemon Broth, mingled with tender Pasta, Broccoli, and Peas. Sprinkle Parmesan on top for a creamy finish. A delicious, nourishing delight!

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

TOTAL TIME

25 min

SERVES

2 bowls

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Embark on a culinary journey with this Lemon Broth with Pasta, Broccoli, and Peas, topped with Parmesan. This dish is a symphony of flavors, blending lemon juice with the wholesomeness of vegetables and pasta. Perfect for those seeking a meal that’s both nutritious and bursting with flavor, it’s an ideal comfort food for family dinners or a cozy night in.

Serve this vibrant dish hot, allowing the aromatic lemon broth to enhance the tender pasta, broccoli, and peas. The Parmesan cheese adds a creamy, indulgent touch, melting beautifully into the broth. For a perfect presentation, garnish with a sprinkle of lemon zest and fresh herbs. Pair it with a crisp white wine or a refreshing lemonade to complement the zesty flavors.

I don’t recommend making too much of the dish and keeping it in the fridge as the noodles will swell in the soup and it will become too thick.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Lemon Broth with Pasta Broccoli & Peas
Lemon Broth with Pasta Broccoli & Peas

LET’S MAKE A PIECE OF HAPPINESS

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Lemon Broth with Pasta Broccoli & Peas

Lemon Broth with Pasta, Broccoli & Peas

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium sized pot
  • cheese grater

 

Ingredients

Units Scale
  • 200 grams Orecchiette pasta
  • 1 tbsp olive oil
  • 1 shallot
  • 2 garlic cloves
  • chili flakes
  • 700 milliliters chicken broth
  • 200 grams broccoli (fresh or frozen)
  • 200 grams frozen peas
  • 2 tbsp parmigiano reggiano
  • juice of 1/2 to 1 lemon to taste
  • salt & pepper to taste

Instructions

  1. Peel the shallot and cut into small pieces. Finely grate the Parmesan and set it aside.
  2. Heat the olive oil in a medium saucepan and fry the shallot until translucent. Then add the garlic and chilli peppers and fry briefly until fragrant.
  3. Now add the dry pasta to the pan, stir briefly and then pour in the chicken broth. Allow to cook until the pasta is still firm to the bite.
  4. Then add the broccoli and peas and cook everything until the pasta is al dente and the vegetables are cooked soft, but not too soft, they should still have a little bite. The total cooking time is approx. 15 minutes.
  5. Remove the pan from the heat and season with lemon juice, salt and pepper. Now add the Parmesan. Serve the pasta and soup in two bowls and garnish with some extra Parmesan cheese and freshly ground pepper.
  • Passive Time: 15 min
  • Cook Time: 10 min

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Pomegranate Beetroot Juice

Pomegranate Beetroot Juice

von | Jan. 7, 2024 | BEVERAGES, FRUITS, REFRESHING, UP TO 30 MINUTES, VEGAN, VEGETABLES

Pomegranate Beetroot Juice

Pomegranate Beetroot Juice

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January 7, 2024 by Kimberly

Pomegranate Beetroot Juice is a healthy, tasty drink. It’s full of vitamins, lowers blood pressure, and boosts energy. Great for heart and digestive health.

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

TOTAL TIME

15 min

SERVES

1 liter / 4 cups

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the vibrant and nutritious blend of Pomegranate Beetroot Juice, a delightful concoction that promises both health and taste. This refreshing beverage merges the sweet, tangy essence of pomegranate with the earthy, rich flavors of beetroot, creating a perfect symphony for your taste buds. Not only is it a visual treat with its deep ruby color, but it’s also packed with essential nutrients that benefit your overall wellbeing.

Serve this Pomegranate Beetroot Juice chilled for a refreshing experience. It’s perfect as a morning energizer or a mid-day revitalizer. Enhance its appeal by garnishing with a slice of lemon or a sprig of mint. For a fun twist, add a splash of sparkling water to transform it into a fizzy delight. This juice pairs wonderfully with light breakfast items or as a standalone drink.

For optimal freshness, store the juice in an airtight glas bottle in the refrigerator. It’s best consumed within 2-3 days. If you notice any separation, simply shake it well before serving. Freezing is not recommended as it can alter the flavor and texture of the juice.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Pomegranate Beetroot Juice
Pomegranate Beetroot Juice

LET’S MAKE A PIECE OF HAPPINESS

Print
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Pomegranate Beetroot Juice

Pomegranate Beetroot Juice

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 1 liter 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • juicer & citrus press (or food processor or blender)
  • sharp knife
  • chopping board
  • funnel
  • measuring cup
  • fine sieve

 

Ingredients

Scale
  • 4 carrots
  • 2 apples
  • 2 beetroots
  • 3 oranges
  • 1 pomegranate

Instructions

  1. Wash the apples, carrots and beet thoroughly. Halve the pomegranate and oranges.

PREPARATION WITH A JUICER & CITRUS PRESS

  1. Depending on the model, cut the apples, carrots and beetroot into large pieces and place in the juicer. Pass the juice through a fine sieve and pour into a glass bottle.
  2. Squeeze the pomegranate and oranges using a citrus juicer and also pass through a fine sieve. Then pour into the glass bottle with the other juices.

PREPARATION WITH A FOOD PROCESSOR OR BLENDER

  1. Peel and roughly chop the apples, carrots and beet. Now put everything in the food processor or blender.
  2. Remove the orange flesh from the peel and add to the other fruits and vegetables. Scrape out the pomegranate and add the seeds to the food processor or 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.
  • Cook Time: 15 min

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Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios

Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios

von | Jan. 3, 2024 | AUTUMN, DINNER, LUNCH, MASHY, NUTS, PUMPKIN, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN, WINTER, YOGURT

Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

JUMP TO RECIPE
JUMP TO VIDEO

January 3, 2024 by Kimberly

Indulge in this delectable Roasted Pumpkin, adorned with creamy Garlic Yogurt Sauce and crunchy Pistachios, offering a wholesome, flavorful, and aromatic delight with every savory, nutritious bite.

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

TOTAL TIME

30 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Welcome to the delightful world of Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios. This dish is a perfect amalgamation of sweet, earthy pumpkin, enriched with a tangy and creamy garlic yogurt sauce, and finished with a sprinkle of crunchy pistachios. It’s an ideal recipe for those seeking a nutritious yet indulgent addition to their meal, blending the warmth of winter flavors with a touch of elegance.

Serve this exquisite dish as a stunning side or a main course. It pairs beautifully with grilled meats or can stand alone for a satisfying vegetarian option. The creamy garlic yogurt sauce complements the soft, caramelized pumpkin, while the pistachios add a delightful crunch. Garnish with fresh parsley for a pop of color and flavor. It’s best enjoyed warm, making it a comforting choice for chilly evenings or festive gatherings.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. It’s recommended to store the pumpkin and garlic yogurt sauce separately to maintain the best texture and flavor when enjoying it later.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios
Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

LET’S MAKE A PIECE OF HAPPINESS

Print
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Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium bowl
  • small bowl

 

Ingredients

Units Scale
PUMPKIN
  • 750 grams pumpkin (I used Hokkaido)
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cilantro powder
  • 1/4 tsp smoked paprika powder
GARLIC YOGURT SAUCE
  • 250 grams yogurt
  • 1 garlic clove
  • 1/8 tsp salt
  • 1/8 tsp black pepper
TOPPINGS
  • pistachios
  • parsley
  • olive oil

Instructions

  1. Preheat the oven to 230°C (450°F).
  2. Remove the seeds from the pumpkin and cut into bite-sized pieces. You do not need to peel the Hokkaido.
  3. Place the pumpkin pieces in a medium-sized bowl. Now pour the olive oil and 1/4 tsp each of salt, pepper, dried coriander, smoked paprika, garlic and onion over the pumpkin pieces and mix so that the pieces are evenly coated with everything. Place the pumpkin pieces on a baking tray lined with baking paper.
  4. Place the baking tray in the preheated oven and roast for 20 minutes.
  5. While the pumpkin is in the oven, mix the yoghurt, fresh garlic, salt and pepper together in a small bowl and season to taste.
  6. Remove the shells from the pistachios and chop them into small pieces. Pluck the parsley from the stalks and chop finely too.
  7. Now remove the tray from the oven. Pour the yoghurt sauce over the pumpkin and then top with olive oil, parsley and pistachios.
  • Cook Time: 25 min

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Roasted Eggplant with Tahini Yogurt SauceRoasted Eggplant with Tahini Yogurt Sauce Lemon Broth with Pasta Broccoli & PeasLemon Broth with Pasta, Broccoli & Peas Cherry Almond Marzipan OatsCherry Almond Marzipan Oats Boeuf Bourguignon with Mashed Potatoes & Pearl OnionsBoeuf Bourguignon with Mashed Potatoes & Pearl Onions