Light Savoy cabbage and oatmeal soup by Easy Cook - Laka kuharica

Light, simple soup with spring Savoy cabbage and few oats!

Low Yolk Egg Salad by TobeNourished

This is a lighter "Skinny" version of Egg Salad, using mostly egg whites and cutting out alot of the yolk used in traditional Egg Salad! It tastes so fresh and light, great on a warm day! I enjoy Red Onion, so I used 1/4 cup for my taste, it gave it a nice zest of flavor. Use less for your own taste, if desired. I put my Low Yolk Egg…

Grilled Asparagus by Kelsey Martin

Crushed Greek tomato and olive oil sauce by Nicholas Huffman

Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…

Traditional Deviled Eggs by brady evans

Betty Crocker Inspired Deviled Eggs - perfect for summer!

on top of the stove stuffing by cindy adshade

this is great for roast chicken,pork loin roast or pork chops

SPECULOOS by BearNakedBaker

Be prepared: The rolled-out dough needs to be chilled for at least 3 hours. Makes about 70 cookies

Romanian Mititei (Little Sausages) by Teodora Pogonat

This is a great traditional recipe for Romanian Mititei. Mititei are skinless sausages, usually grilled, and the name literally means "little ones". They taste really well grilled, but can also be pan fried and pair well with homemade fries or a tomato/cucumber salad. Traditionally they are enjoyed with mustard, a roll of bread and…

Pinwheels by Chef Smith

Lemon Coconut Pixies by BearNakedBaker

I shape ( using an ice cream scoop #40) my cookies right after dough is made and then refrigerate.

Parmesan-Thyme Garlic Knots by Celeste Jenkins

These garlic knots are to die for. They are slightly crunchy on the outside, soft on the inside and packed with amazing flavor.

Open Apple Tarts by Chef Smith

Salt Crusted Fish by Robyn Medlin

When I saw the article in the May edition of Fine Cooking on Salt Encrusted Fish, I knew I had to try it. After all, I live in South Florida and I’m always trying to figure out new things to do with seafood. This technique is surprisingly easy! Essentially, you take a whole fish and encase it in a salt layer that steams the fish as…

grilled fish with soy celery sauce by sunil k.nayar

very easy to make, with minimum ingredients, can be make with sauce or dry.

CCB Salad by sunil k.nayar

with cucumber carrot and beetroots this is one healthy and easy to make salad