Recipes

Sunday dinner recipes

Fall Harvest Focaccia

This earthy, pillow soft, and full of flavor fociacca bread recipe is easy, classic, and tastes amazing. Use with pasta, to dip in more olive oil, or to serve it as a bread side with literaly any meal.
Prep Time 10 minutes
Cook Time 25 minutes
Rising time 2 hours
Total Time 2 hours 35 minutes
Course bread, Side Dish
Cuisine Italian
Servings 1 loaf
Calories 974 kcal

Ingredients
  

  • 2 1/4 tsp Active Dry Yeast 1 package
  • 1 Tsp Sugar
  • 1 Cup Water warm but not hot (around 115 F)
  • 2 1/2 Cup All Purpose Flour or bread flour
  • 1 1/2 tsp Salt + more for topping
  • 1/2 Cup Olive Oil + more for drizzling
  • 1 tbsp. Fresh Rosemary chopped
  • 1 tbsp. Fresh Thyme chopped
  • 1 tbsp Fresh Sage chopped

Instructions
 

  • Combine yeast, water, and sugar. Which well and let sit for about 10 minutes, or until bubbly.
  • Coat a large mixing bowl with olive oil and set aside. In a different mixing bowl or a stand-up mixer bowl combine the flour and salt and stir. Add 1/4 cup oil and the yeast mixture and knead with a dough hook on medium speed until the dough comes together. Turn the mixer up to medium-high speed and knead for 5 minutes. Trasnfer the dough to the bowl coated with olive oil and cover. Turn the oven light on and place the covered dough in there without turning on the oven. Let the dough rise for about 1-2 hour or until the dough has doubled in size.
  • Coat a 9-inch square baking dish with the remaining ¼ cup olive oil (this is more oil than you normally use to grease a pan but it will yield a crispy crust). Transfer the dough over and use clean hands to press the dough into the pan with your fingers. Turn the dough over to coat the other side with olive oil and continue pressing with your fingertips. Cover and place in a warm spot to rise again.
  • Preheat the oven to 425 F. Once the dough is doubled in size press it down last time with clean fingertips leaving indents all over the dough. Sprinkle the herbs and salt and drizzle with the lemon olive oil. Bake for 20-25 minutes or until golden brown.
  • Remove from the oven and let cool before cutting into squares. Sprinkle with more salt and drizzle with more olive oil. Serve warm.
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Lamb Meatballs With Feta Salad & Wasabi Cucumber Sauce

These delicious and easy lamb meatballs are going to be your next favorite weeknight meal. Pair with freshly baked bread and your favorite wine!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Dinner, dressing, Dressings and Sauces, Lunch, Main
Cuisine Mediterranean
Servings 4 servings
Calories 328 kcal

Equipment

  • Sheet Pan
  • Mixing bowls

Ingredients
  

Lamb Meatballs

  • 1 lb Ground Lamb
  • 1 Egg
  • 1 Tbsp Garlic minced
  • 1 Tbsp Sweet Paprika
  • 1/2 Tbsp Dried Oregano
  • 2 Tsp Dried Thyme
  • 1 Tsp Cumin
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1/4 Cup Fresh Parsley chopped
  • 2 Tbsp Fresh Mint chopped

Feta Salad

  • 1 Cup Feta cubed
  • 1 Cup Cherry Tomato halved
  • 2 Tbsp Green Onion chopped
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper

Wasabi Cucumber Sauce

  • 1/2 Cup Yogurt or sour cream
  • Wasabi Powder
  • 1 Cucumber halved, seeded, and minced
  • 1 tbsp Garlic
  • 1 tbsp Chives
  • 2 Tbsp Olive oil
  • 1 tbsp Lemon Juice

Instructions
 

Lamb Meatballs

  • Preheat the oven to 375F (65C) and line a baking sheet with parchemnt paper to prevent mess.
  • In a large bowl combine the ground lamb, egg, garlic, sweet paprika, dried oregano, thyme, cumin, salt, black pepper, parsley, and mint. Mash with your hands to incorporate all the ingredients into the meat. Form small balls with your hands and cook in the oven for 20-30 minutes or until cooked through.

Feta Salad

  • In a large mixing bowl combine the feta, cherry tomato, green onion, olive oil, vinegar, salt, and pepper. Toss to combine and adjust the seasoning.

Wasabi Cucumber Sauce

  • In a food processor combine the sour cream, wasabi powder, cucumber, garlic, salt, and pepper. Turn the food processor on low and slowly add the olive oil and lemon juice. The sauce should be creamy and easy to drizzle. Add water (one tablespoon at a time) if you need to thin it out.
  • Place the meatballs and the salad on a plate and drizzle with the wasabi cucumber sauce. Enjoy with freshly baked bread.
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roasted salmon

Citrus Roasted Salmon with Mango Bean Salsa & Lime Crema

This delicious, easy, and healthy salmon is marinated in citrus marinade, seasoned to perfection with sweet paprika and coriander, and roasted. Flake it on tacos, serve it as is, or add on top of rice.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch, marinade
Cuisine American
Servings 6 servings
Calories 580 kcal

Equipment

  • Baking sheet
  • Parchment Paper

Ingredients
  

  • 6 pieces Salmon
  • 1 cup Orange Juice
  • 1/4 Cup Lemon Juice
  • 1/4 Cup Olive Oil extra virgin
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tbsp Sweet Paprika
  • 1 Tsp Ground Coriander
  • 1 tsp Cumin
  • 1 tsp Red Chili Pepper Flakes
  • 1 Blood Orange thinly sliced

Mango Salsa

  • 2 Mangos cubed
  • 1 Jalapeno Pepper minced
  • 1 Can (15 oz) Black Beans drained and rinsed
  • 1/2 Cup Corn
  • 1/4 Cup Green Onion chopped
  • 1 Tbsp Garlic minced
  • 1/3 Cup Fresh Cilantro minced
  • 1/4 Cup Olive Oil
  • 2 Tbsp Lemon Juice
  • Salt & Pepper to taste

Lime Crema

  • 1 Cup Sour Cream
  • Zest and Juice of 1 Lime
  • Salt & Pepper to taste

Instructions
 

  • Place the salmon in a large baking dish or glass container. In a mixing bowl combine the orange juice, lemon juice, olive oil, salt, pepper, sweet paprika, coriander, and cumin. Whisk to combine well and pour over the salmon. Cover with a lid or a plastic wrap and refrigerate for at least an hour.
  • Meanwhile make the mango salsa. In a large mixing bowl combine the black beans, mango, corn, jalapeno, garlic, cilantro, lemon jucie, olive oil and toss to combine. Season with salt and pepper to taste. Set aside.
  • In a small mixing bowl combine the sour cream, lime juice and zest, and whisk well. It should reach drizzling consistency. Add 1 tbsp of water a time if it seems too thic . Season with salt and pepper to taste.
  • Preheat the oven to 375F and Remove the salmon from the marinade. Place on a baking sheet lined with parchment paper and roast in the oven for about 20-30 minutes or until cooked all the way through.
  • Remove from the oven and transfer to a plate. Top with the mango salsa and drizzle with the lime crema.
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Grilled Brie Cheese Sandwich

This easy lunch snack is the best quick and inexpesive meal. The melted gouda matched with crispy pear and fresh thyme is a great upgrade on the popular snack.
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Snack
Cuisine American
Servings 4 sandwiches
Calories 206 kcal

Equipment

  • Large skillet with lid

Ingredients
  

  • 8 Slices White Bread
  • 1-2 Packs Brie Cheese, sliced, room temperature*
  • 2 Large Pears thinly sliced
  • 2 Tbsp Fresh Thyme Leaves
  • 1/3 Cup Dijon Mustard
  • 1 Stick Salted Butter
  • Fresh Black Pepper

Instructions
 

  • Spread the dijon mustard on one side of the white bread. Arrange the brie cheese and pear slices.
  • Sprinkle fresh thyme and black pepper on top and close with a second slice of bread.
  • Heat a large skillet on high and add half of the butter. Place one or two sandwiches on top and cover. Cook for about 5 minutes and flip for an additional 5 minutes.
  • Transfer to a cutting board and slice horsontaly accross themiddle (or diagnoly, if thatds how you prefer it).

Notes

* brie cheese – for best results slice when it is cold so you get even pieces. Arrange the slices on a parchment paper and let them warm up to room temperature so the cheese can melt easier on the toast. 
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roasted pumpkin

Honey & Thyme Roasted Pumpkin Wedges

Oven roasted pumpkin wedges tossed in thyme, drizzled with honey and garnished with goat cheese. This roasted pumpkin recipe is the best holiday appetizerIt will be everyones favorite.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6 people
Calories 136 kcal

Equipment

  • Baking sheet
  • Parchment Paper
  • Paper Towels

Ingredients
  

  • 1 Butternut Squash or any type of pumpkin you have
  • 2 Tbsp Fresh Thyme
  • 2 Tbsp Olive Oil
  • Sea Salt
  • Black Pepper
  • 2 Tbsp Honey
  • 1/4 Cup Goat Cheese crumbled

Instructions
 

  • Preheat the oven to 375 F. Slice the pumpkin in two, spoon the seeds out and discard them.
  • Cut the two halves into small wedges. Place on a baking sheet and drizzle with the olive oil. Season with salt and pepper and roast in the oven for about 20 minutes or until the pumpkin is tender.
  • Transfer the roasted pumpkin to a plate and drizzle with honey. Garnish with the goat cheese crumbles.
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