Almonds and plum bon-bons by Gourmandelle LifestyleBlog

This is a very easy recipe that I make most of the time after I finish the almond milk. The little sweet treats are amazing! Don't forget to make them small because they are very sweet.

Pumpkin Panna Cotta by Carolinaheartstrings

Panna Cotta is an Italian dessert that has a dairy base combined with gelatin and sweetened. Basically it is a pudding and there are many varieties that add chocolate, fruit, nuts or spices. It is believed that it originated in Northern Italy where there are plenty of creameries and the thickening was the result of boiling with fish…

Basil shortbread biscuits by Lemon Squeezy

Delicate, crumbly shortbread with a hint of basil

Spatzle by Carolinaheartstrings

For my last recipe this month, I once again dug into my old metal recipe box in search of something from my Russian/German grandma’s kitchen. When I think about visiting my grandma’s house as a child, the kitchen is always in my mind and generally she is there with her apron on, the flour bin open, kneading dough or cutting noodles.…

Sunday Scones by Catherine Pappas

Ham & Eggs Benedict by RecipeKing

Ham & Eggs Benedict is a delicious and healthier version of this popular French dish. A great option for a weekend breakfast or brunch. Made with reduced-fat mayonnaise and non-fat yogurt to make it a low calories, low carbohydrates, low sugars, diabetic and Weight Watchers (3) PointsPlus recipe.

Cabbage and lentil soup by Easy Cook - Laka kuharica

One soup, two mighty ingredients and carefully selected roots and herbs, come together in a pressure cooker pot, in just 25 minutes.

Sticky Peanut Butter Banana Squares by Hungry Jenny

These can be a bit messy to eat!! Experiment with either smooth or crunchy peanut butter depending on the texture you're after :-) http://hungryjenny.blogspot.com/2010/06/3-ways-to-get-fruity-with-cauliflower.html

PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

Portabella Mushrooms with Vino Cotto (Vincotto) by Deena Montillo

These hearty portabella mushrooms are a taste sensation with their savory Italian bread crumb topping and subtle hint of sweetness at the finish.

Tuna Stuffed Eggs by Phyllis Smith

I first had these as part of a beautiful salad that also included fried eggplant rounds and several types of olives, at the Locanda Rosati near Orvieto, Umbria, Italy. Wonderful for a spring antipasto or as part of a summer lunch.

Basil Pesto Chicken by Jennifer Sikora

yummy pesto sauce mixed with your choice of pasta along with cherry tomates and bites of chicken.

Chocolate - Cashew & Raisins by HemaSrini

Right from my childhood days I love to eat chocolates. Same goes with my elder son, Aditya. On Friday, I browsed thro’ the net and found chocolate recipe by Nikko Kitchen in youtube. I was surprised to see that it was that easy to make chocolate. There is a saying which goes like this “Till we learn things are very difficult, once you…

Fish Mornay by Walter Sandsquish

The popular French seafood dish, baked in a microwave.

Baked apples with amaretti crumble by Lemon Squeezy

The amaretti and ricotta combo turn an everyday dessert into a special treat.