200 g fresh mozzarella cheese, diced 1 American lettuce, chopped 1 red apple, diced 2 slices bread, diced 2 garlic cloves, minced ½ red onion, shredded Vegetable oil and butter

Vinaigrette: 70 g bittersweet chocolate, chopped 4 oz olive oil 2 lemons, their juice Salt and pepper

Preparing:

Fry the bread cubes with garlic in butter. Place in the oven to roast well. Mix all ingredients together.

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1 liter of chicken broth 1 ½ cups rice ½ kg mushrooms, cut into strips ½ stick butter 2 celery stalks, chopped 1 onion, chopped 1 tsp ground ginger Salt and pepper

Preparing:

Cook rice with chicken broth, salt and ginger.

Fry the onion in butter. Add the celery and when soft add the mushrooms. Season it with salt and pepper. Add the rice, stir and serve.

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2 cans of artichokes ½ cup olive oil 2 garlic cloves, minced 2 tbsp lemon juice 1 tbsp fresh dill, chopped 1 tbsp fresh basil, chopped 1 tbsp fresh parsley, chopped Salt and pepper

Preparing:

Mix oil with garlic, lemon juice and herbs . Season with salt and pepper and mix well.

Drain the artichokes and cut in four. Drizzle with the marinade and cover. Refrigerate overnight.

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4 cups shredded lettuce 4 apples, peeled and diced 1 cup cheese, diced ½ cup raisins ½ cup plain yogurt ¼ cup light mayonnaise 2 celery stalks, chopped 6 tbsp granulated diet sugar ½ tsp garlic, minced

Preparing:

Mix the yogurt with the mayonnaise, sugar and garlic. Refrigerate until serving time. Combine the lettuce with apples, raisins, celery and cheese. Bathe the salad with the yogurt mixture and [...] Related posts:

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8 red apples, diced 3 celery sticks, chopped 1 lettuce 1 cup chopped walnuts

Dressing: 450 g heavy cream 400 g condensed milk ½ cup mayonnaise

Preparing:

Mix the lettuce with apples and celery in a bowl.

Blend dressing ingredients and refrigerate for 15 minutes. Bathe salad with dressing and serve.

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2 cups white rice ½ cup nuts ½ cup almonds 2 tbsp sugar 2 tbsp chopped fresh parsley 1 tbsp butter

Preparing:

Cook rice normally and set aside.

Place walnuts and sugar in a skillet over medium heat. Stir constantly with wooden spoon until the sugar candy is made. Remove from heat and spread the caramelized nuts on a tray. Let cool and chop. Brown the almonds [...] Related posts:

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1 kg sweet potatoes, peeled and cooked 90 g butter ½ onion, finely chopped 1 envelope chicken broth Pomegranate seeds Parsley

Preparing:

Mash the cooked sweet potato.

Fry the onion in butter. Add sweet potato puree and seasoned with chicken broth. Place the puree into a pastry bag to form trees. Garnish with pomegranate seeds and parsley.

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4 cups arugula ½ cup crumbled goat cheese ½ cup olive oil ¼ cup chopped walnuts, toasted in the oven ¼ cup pine nuts, toasted in the oven ¼ cup white vinegar 2 green apples, peeled 4 tbsp balsamic vinegar Salt and pepper

Preparing:

Cut apples into wedges.

Put in a pot to reduce the balsamic vinegar. Add the apples for a few minutes and let cool.

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3 cups chicken broth 1 cup unsweetened applesauce ½ cup heavy whipping cream, whipped 20 ounces frozen cooked winter squash, thawed 3 tablespoons sugar 1 teaspoon ground ginger ½ teaspoon salt

Preparing:

Simmer broth and squash in a large saucepan. Add the applesauce, ginger, salt and sugar and bring to a boil. Reduce heat to low and stir in cream. Cook for 30 minutes, stirring occasionally.

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16-ounce can dark red kidney beans, drained 15.25-ounce can whole-kernel corn, drained 1/2 cup pomegranate seeds 1/3 cup bottled olive oil vinaigrette 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley Preparing:

Arrange beans and corn on a serving platter. Sprinkle seeds, cilantro and parsley over the beans and corn. Drizzle with the olive oil vinaigrette and serve.

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