Food-Sept2025

Here’s a diverse list of meat-based dishes from around the world, organized by type of meat:🥩 Beef Dishes🍗 Chicken Dishes🐑 Lamb Dishes🐖 Pork Dishes🐟 Fish & Seafood Dishes

• Steak (grilled or pan-seared beef cut) – USA/Worldwide
• Beef Bourguignon – French beef stew braised in red wine
• Carne Asada – Mexican grilled beef, often used in tacos
• Rendang – Indonesian slow-cooked spiced beef curry
• Corned Beef & Cabbage – Irish-American classic

• Roast Chicken – Whole oven-roasted chicken, global favorite
• Butter Chicken (Murgh Makhani) – Indian creamy tomato-based chicken curry
• Coq au Vin – French chicken braised in wine
• Chicken Shawarma – Middle Eastern marinated chicken on a spit
• Buffalo Wings – American fried chicken wings with spicy sauce

• Lamb Kebab – Middle Eastern/Greek skewered lamb
• Rogan Josh – Kashmiri aromatic lamb curry
• Shepherd’s Pie – British baked dish with minced lamb & mashed potatoes
• Greek Moussaka – Layers of eggplant, lamb, and béchamel sauce
• Roast Leg of Lamb – Classic European/Easter dish

• Pulled Pork – American slow-cooked shredded pork
• Tonkatsu – Japanese breaded, deep-fried pork cutlet
• Lechón – Whole roasted pig, popular in the Philippines & Spain
• Chashu Pork – Braised pork belly served with ramen (Japan)
• Schnitzel – Breaded pork cutlet, German/Austrian origin

(Still animal-based, though not red/white meat)

• Fish and Chips – British fried fish with fries
• Ceviche – Latin American raw fish cured in citrus juice
• Paella de Marisco – Spanish seafood rice dish
• Grilled Salmon – Popular worldwide
• Lobster Thermidor – French lobster with creamy sauce

👉

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Coq au Vin is a classic French dish that literally means “rooster in wine.” Traditionally, it was made with an older rooster, which had tougher meat that became tender after long, slow braising in wine. Nowadays, it’s usually prepared with chicken.

The dish is deeply flavorful, rich, and comforting — often considered a symbol of rustic French country cooking.Key Elements:Classic Sides:

• Protein: Chicken (whole, cut up, or just thighs/legs for more flavor).
• Wine: Traditionally Burgundy red wine, but regional variations exist (e.g., white wine in Coq au Vin Blanc).
• Aromatics: Onion, garlic, carrots, and herbs like thyme, bay leaf, and parsley.
• Other Ingredients: Mushrooms, bacon or lardons, sometimes pearl onions.
• Cooking Method: Chicken is seared, then braised slowly in wine and stock until tender. Sauce is reduced to a glossy, rich consistency.

• Mashed potatoes, buttered noodles, or crusty bread (to soak up the sauce).
• A simple green salad or haricots verts (French green beans).

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Here’s a traditional French recipe for Coq au Vin (literally “rooster with wine”), a rustic Burgundy dish where chicken is braised slowly in red wine with bacon, mushrooms, and pearl onions. Originally made with an old rooster for long simmering, today it’s usually prepared with chicken.Ingredients (serves 4–6)InstructionsTo Serve

• 1 whole chicken (about 1.5–2 kg), cut into 8 pieces (or use thighs/legs)
• 150 g bacon lardons (or thick-cut bacon, diced)
• 2 tbsp butter
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced into rounds
• 2 garlic cloves, crushed
• 2 tbsp flour
• 750 ml red wine (Burgundy or Pinot Noir preferred)
• 250 ml chicken stock
• 2 tbsp tomato paste
• 1 bouquet garni (thyme, bay leaf, parsley tied together)
• 200 g pearl onions, peeled
• 200 g button mushrooms, halved or quartered
• Salt & freshly ground black pepper

1. Marinate (optional, but traditional): Place the chicken pieces in a large bowl. Add carrots, onion, bouquet garni, and cover with the wine. Refrigerate overnight. (If skipping, you’ll add the wine later directly to the pot.)
2. Prepare the chicken: Remove chicken from the marinade (if used), pat dry, season with salt and pepper. In a heavy Dutch oven, fry the bacon lardons in a little butter and oil until browned. Remove and set aside.
3. Brown the chicken: In the bacon fat, brown chicken pieces well on all sides. Work in batches to avoid crowding. Remove and set aside.
4. Build the base: In the same pot, sauté onions, carrots, and garlic until softened. Stir in tomato paste and cook briefly. Sprinkle flour over vegetables, stir, and cook 1–2 minutes (this helps thicken the sauce).
5. Deglaze and simmer: Return chicken and bacon to the pot. Pour in the red wine (strained if marinated) and chicken stock—just enough to almost cover the meat. Add bouquet garni, bring to a simmer, cover, and cook gently for 1½–2 hours (or in a 160°C oven). The chicken should be very tender.
6. Prepare garnish: In a separate pan, sauté pearl onions and mushrooms in butter until golden. Add them to the stew about 20 minutes before the end of cooking.
7. Finish: Remove bouquet garni. Taste and adjust seasoning. The sauce should be glossy and thick enough to coat the chicken—if too thin, reduce uncovered for a few minutes.

• Traditionally served with buttered noodles, mashed potatoes, or crusty French bread, and sometimes with parsley sprinkled on top.
• Best paired with the same red wine used for cooking (Pinot Noir or Burgundy).

Here are some classic French recipes you might enjoy:🥖 Starters & Appetizers🍗 Main Courses🥐 Breads & Pastries🍮 Desserts

• Soupe à l’oignon (French Onion Soup) – Caramelized onions simmered in beef broth, topped with toasted bread and melted Gruyère.
• Quiche Lorraine – A savory tart with eggs, cream, bacon, and cheese.
• Salade Niçoise – A Provençal salad with tuna, olives, hard-boiled eggs, tomatoes, and green beans.

• Coq au Vin – Chicken braised in red wine with mushrooms, onions, and lardons.
• Bœuf Bourguignon – Beef stewed in Burgundy wine with carrots, onions, and mushrooms.
• Here are some classic French recipes you might enjoy:🥖 Starters & Appetizers🍗 Main Courses🥐 Breads & Pastries🍮 Desserts Soupe à l’oignon (French Onion Soup) – Caramelized onions simmered in beef broth, topped with toasted bread and melted Gruyère. Quiche Lorraine – A savory tart with eggs, cream, bacon, and cheese. Salade Niçoise – A Provençal salad with tuna, olives, hard-boiled eggs, tomatoes, and green beans. Coq au Vin – Chicken braised in red wine with mushrooms, onions, and lardons. Bœuf Bourguignon – Beef stewed in Burgundy wine with carrots, onions, and mushrooms. Ratatouille – A vegetable medley of eggplant, zucchini, bell peppers, and tomatoes, slow-cooked with herbs. Duck à l’orange – Roasted duck with a tangy orange sauce. Croissants – Buttery, flaky viennoiserie. Pain au Chocolat – Croissant dough with a chocolate filling. Madeleines – Small sponge cakes with a shell-like shape. Tarte Tatin – Upside-down caramelized apple tart. Crème Brûlée – Rich custard topped with caramelized sugar. Mousse au Chocolat – Light and airy chocolate mousse. Clafoutis – Baked custard with cherries (or other fruit). Île Flottante – Poached meringue floating on crème anglaise. 👉 Would you like me to give you detailed recipes with steps for a few of these (like Bœuf Bourguignon or Crème Brûlée), or just keep it as a list of ideas? – A vegetable medley of eggplant, zucchini, bell peppers, and tomatoes, slow-cooked with herbs.
• Duck à l’orange – Roasted duck with a tangy orange sauce.

• Croissants – Buttery, flaky viennoiserie.
• Pain au Chocolat – Croissant dough with a chocolate filling.
• Madeleines – Small sponge cakes with a shell-like shape.
• Tarte Tatin – Upside-down caramelized apple tart.

• Crème Brûlée – Rich custard topped with caramelized sugar.
• Mousse au Chocolat – Light and airy chocolate mousse.
• Clafoutis – Baked custard with cherries (or other fruit).
• Île Flottante – Poached meringue floating on crème anglaise.

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La salade niçoise est une spécialité originaire de Nice, en Provence. C’est une salade méditerranéenne fraîche, colorée et équilibrée, souvent servie comme plat complet.Ingrédients traditionnels

Selon la recette niçoise authentique (sans cuisson de légumes comme haricots verts ou pommes de terre, qui sont des ajouts modernes), on y trouve :Assaisonnement

• Tomates bien mûres
• Poivrons verts (cornets)
• Oignons nouveaux ou cébettes
• Concombre
• Radis
• Cœurs d’artichauts violets crus
• Petits fèves fraîches
• Œufs durs
• Olives de Nice (petites, noires et parfumées)
• Filets d’anchois ou de thon (souvent à l’huile)
• Basilic

Huile d’olive vierge extra, sel, poivre — parfois un peu de vinaigre ou de jus de citron selon les goûts.Particularités

• À Nice, les puristes refusent les pommes de terre et les haricots verts, considérés comme une dénaturation.
• Elle est servie comme plat d’été complet, riche en légumes frais, en protéines et en saveurs méditerranéennes.

👉 Veux-tu que je te donne la recette traditionnelle pas à pas (version niçoise stricte) ou la version moderne qu’on trouve souvent dans les restaurants (avec thon frais, pommes de terre et haricots verts) ?

La salade niçoise est une spécialité originaire de Nice, en Provence. C’est une salade méditerranéenne fraîche, colorée et équilibrée, souvent servie comme plat complet.Ingrédients traditionnels

Selon la recette niçoise authentique (sans cuisson de légumes comme haricots verts ou pommes de terre, qui sont des ajouts modernes), on y trouve :Assaisonnement

• Tomates bien mûres
• Poivrons verts (cornets)
• Oignons nouveaux ou cébettes
• Concombre
• Radis
• Cœurs d’artichauts violets crus
• Petits fèves fraîches
• Œufs durs
• Olives de Nice (petites, noires et parfumées)
• Filets d’anchois ou de thon (souvent à l’huile)
• Basilic

Huile d’olive vierge extra, sel, poivre — parfois un peu de vinaigre ou de jus de citron selon les goûts.Particularités

• À Nice, les puristes refusent les pommes de terre et les haricots verts, considérés comme une dénaturation.
• Elle est servie comme plat d’été complet, riche en légumes frais, en protéines et en saveurs méditerranéennes.

Here’s a list of well-known vegetable-based dishes from around the world, grouped by style/region:🥗 Salads & Fresh Dishes🍲 Soups & Stews🍛 Curries & Stir-Fries🍝 Noodle, Rice & Grain-Based🥟 Roasted, Grilled & Baked Dishes

• Greek Salad – Tomatoes, cucumber, olives, feta, olive oil
• Tabbouleh – Middle Eastern salad with parsley, bulgur, mint, and tomato
• Caprese Salad – Italian dish with tomato, mozzarella, basil
• Coleslaw – Shredded cabbage with dressing, common in the US
• Som Tam – Thai green papaya salad

• Minestrone – Italian vegetable soup with beans and pasta
• Ratatouille – French Provençal stew with zucchini, eggplant, peppers, tomato
• Borscht – Eastern European beet soup
• Miso Soup (with tofu & seaweed) – Japanese staple
• Sambar – South Indian lentil and tamarind vegetable stew

• Aloo Gobi – Indian curry with potatoes and cauliflower
• Baingan Bharta – Roasted eggplant curry from India/Pakistan
• Mapo Tofu (Vegetarian version) – Chinese tofu with chili and fermented beans
• Chop Suey (Vegetable) – Chinese-American stir-fry
• Thai Green Curry (Vegetarian) – Coconut-based curry with assorted vegetables

• Vegetable Biryani – Spiced Indian rice with vegetables
• Vegetable Fried Rice – Common in Chinese cuisine
• Vegetable Pad Thai – Thai rice noodles stir-fried with vegetables
• Stuffed Peppers – Peppers filled with rice, vegetables, and herbs
• Koshari – Egyptian dish with lentils, rice, pasta, and tomato sauce

• Stuffed Eggplant (Imam Bayildi) – Turkish baked eggplant with tomato & onion
• Falafel – Middle Eastern deep-fried chickpea balls (served with veggies)
• Spanakopita – Greek spinach pie with filo pastry
• Gado-Gado – Indonesian salad with boiled vegetables & peanut sauce
• Vegetable Tempura – Japanese battered fried vegetables

Would you like me to make a combined master list of both meat-based and vegetable-based dishes (side by side) — maybe for your website categories (like “Meat Dishes” and “Vegetarian Dishes”)?

 🥗

Here’s a quick recipe idea for your Greek Salad:

Ingredients (serves 2–3):

• 3 ripe tomatoes, cut into wedges
• 1 cucumber, sliced (peeled if preferred)
• 1 small red onion, thinly sliced (optional)
• 100 g feta cheese, cut into cubes or crumbled
• A handful of Kalamata olives
• 2–3 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Salt & black pepper, to taste

Instructions:

1. Place tomatoes, cucumber, onion, and olives in a salad bowl.
2. Top with feta cheese.
3. Drizzle generously with olive oil.
4. Sprinkle oregano, salt, and pepper.
5. Toss gently (or leave rustic with feta on top) and serve immediately.

👉 Optional extras: green bell pepper slices, capers, or a splash of red wine vinegar.

Got it! 🌱 Would you like me to give you:

1. A list of popular vegetarian dishes (like a menu overview),
2. Detailed recipes for a few vegetarian meals, or
3. Short menu-style descriptions (like for a restaurant or food blog)?

Absolutely! Here are three detailed vegetarian meal recipes that are flavorful, balanced, and satisfying:1. Chickpea & Spinach Curry (Chana Palak)

Servings: 4 | Prep: 15 min | Cook: 30 minIngredients:Method:2. Vegetable Lasagna with Ricotta & Spinach

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 medium tomatoes, chopped
• 2 green chilies, slit (optional)
• 1 tsp cumin seeds
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp chili powder (adjust to taste)
• 1 can (15 oz) chickpeas, drained & rinsed
• 4 cups fresh spinach (or 2 cups frozen)
• ½ cup coconut milk
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

1. Heat oil in a pan, add cumin seeds until fragrant.
2. Add onion, sauté until golden.
3. Stir in garlic, ginger, and chilies; cook 1–2 min.
4. Add tomatoes, cook until soft (5–7 min).
5. Add spices, cook 1 min.
6. Mix in chickpeas and ½ cup water; simmer 10 min.
7. Add spinach; cook until wilted.
8. Pour in coconut milk; simmer 5 min.
9. Garnish with cilantro and serve hot with rice or naan.

Servings: 6 | Prep: 25 min | Cook: 50 minIngredients:Method:3. Stuffed Bell Peppers with Quinoa & Black Beans

• 9–12 lasagna sheets
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 carrot, diced
• 1 small eggplant, diced
• 2 cups fresh spinach
• 2 cups marinara sauce
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated parmesan
• 1 egg (optional, for binding ricotta)
• 1 tsp oregano
• 1 tsp basil
• Salt & pepper

1. Preheat oven to 375°F (190°C).
2. Sauté zucchini, bell pepper, carrot, eggplant in olive oil until soft. Add spinach; cook until wilted. Season with salt, pepper, oregano, basil.
3. Mix ricotta with egg (if using) and ½ cup parmesan.
4. Layer in a baking dish: sauce → lasagna sheets → veggies → ricotta → mozzarella → repeat.
5. Top with remaining sheets, sauce, mozzarella, parmesan.
6. Cover with foil; bake 30 min. Remove foil, bake 15–20 min until golden.
7. Rest 10 min before serving.

Servings: 4 | Prep: 20 min | Cook: 35 minIngredients:Method:

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels
• 1 tsp cumin powder
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or vegan alternative)
• 2 tbsp olive oil
• Salt & pepper
• Fresh parsley or cilantro

1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers, remove seeds.
3. Sauté onion and garlic in olive oil until fragrant.
4. Add black beans, corn, tomatoes, quinoa, spices, salt & pepper. Cook 5–7 min.
5. Stuff peppers with mixture; top with cheese.
6. Place in baking dish with a splash of water; cover with foil.
7. Bake 25 min covered, 10 min uncovered until cheese melts.
8. Garnish with parsley or cilantro; serve hot.

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Here’s a concise description you could use for Caprese Salad:

Caprese Salad – A classic Italian dish made with fresh tomatoes, creamy mozzarella, and aromatic basil, often drizzled with olive oil and balsamic glaze.

Here’s a structured list of meat dishes, organized by type of meat and cuisine style:Beef DishesPork DishesChicken DishesLamb DishesMixed/Other Meats

• Beef Stroganoff (Russia)
• Beef Wellington (UK)
• Bulgogi (Korea)
• Steak Frites (France)
• Carne Asada (Mexico)
• Shepherd’s Pie (UK/Ireland)

• Pulled Pork (USA)
• Char Siu (China)
• Tonkatsu (Japan)
• Cochinillo Asado (Spain)
• Pork Schnitzel (Germany/Austria)
• Sausage and Peppers (Italy/USA)

• Roast Chicken (Global)
• Chicken Tikka Masala (India/UK)
• Coq au Vin (France)
• Butter Chicken (India)
• Chicken Cacciatore (Italy)
• Hainanese Chicken Rice (Singapore/Malaysia)

• Lamb Tagine (Morocco)
• Roast Leg of Lamb (UK/Europe)
• Moussaka (Greece)
• Lamb Kebab (Middle East)
• Shepherd’s Pie (with lamb) (UK/Ireland)

• Meatballs (various: Italian, Swedish)
• Sausages (various regional styles)
• Game Stews (venison, rabbit)
• Mixed Grill Platters (various cultures)

If you want, I can make a more visual, “menu-style” list with descriptions for each dish—perfect for a website or cookbook layout. Do you want me to do that?

Are you looking for a description, menu text, or ideas for Mixed Grill Platters? I can help with any of those. Here’s a start:

Mixed Grill Platter
A generous selection of perfectly grilled meats, served with fresh vegetables, house sauces, and a side of your choice. Ideal for sharing or indulging in a hearty meal.

Possible Components:

• Meats: Chicken, lamb, beef, sausages, or mixed kebabs
• Accompaniments: Grilled vegetables, fries, rice, or salad
• Sauces: Garlic yogurt, barbecue, spicy harissa, or chimichurri

Sample Menu Text:
"Savor a feast with our Mixed Grill Platter – a selection of marinated, flame-grilled meats paired with fresh sides and signature sauces."

If you want, I can create a full menu section for Mixed Grill Platters with multiple options and prices that feels upscale and appetizing. Do you want me to do that?

Yes! A schnitzel is a thin, breaded, and fried cutlet, traditionally made with veal in Austria and Germany (Wiener Schnitzel), but also commonly made with pork, chicken, or turkey.

• Origin: Austria/Germany
• Typical preparation: Meat is pounded thin, seasoned, dredged in flour, dipped in egg, coated in breadcrumbs, and pan-fried until golden.
• Common variants: Wiener Schnitzel – veal, legally protected name in Austria. Schnitzel Wiener Art – pork version, very common in Germany. Jägerschnitzel – schnitzel with mushroom sauce. Zigeunerschnitzel – schnitzel with bell pepper sauce.

Would you like me to expand this into a short encyclopedic-style entry (like for a food glossary), or more of a menu description?

Exactly! Schnitzel mit Paprikasauce is the modern, neutral name for what used to be called “Zigeunerschnitzel.” It’s still the same delicious concept: a breaded and fried schnitzel served with a flavorful bell pepper–based sauce.

Here’s a simple outline of how it’s made:

Ingredients (for 2 servings):

• 2 pork or veal schnitzels
• 1–2 bell peppers (red, yellow, or green), sliced
• 1 small onion, chopped
• 1–2 tomatoes, chopped (or 100 ml tomato passata)
• 100 ml broth (vegetable or meat)
• 100 ml cream (optional for a creamy sauce)
• 1 tsp paprika powder
• Salt and pepper
• Oil or butter for frying

Steps:

1. Prepare the schnitzels: Pound them thin, season with salt and pepper, coat in flour → egg → breadcrumbs, and fry until golden. Set aside.
2. Make the sauce: In the same pan, sauté onions until soft. Add bell peppers and cook a few minutes. Stir in paprika, tomatoes, and broth. Simmer until vegetables are tender.
3. Finish: Stir in cream if using, season with salt and pepper, and pour over schnitzels. Serve immediately with potatoes, rice, or noodles.

It’s a colorful, slightly sweet, and smoky dish that’s comforting and very German!

If you like, I can also give a quick shortcut version that’s almost as good but faster to make. Do you want that?

Got it 👍 Do you want me to give you:

• Everyday vegetarian meals (quick, simple, budget-friendly)
• More elaborate recipes (multi-course, for entertaining)
• Healthy focus (low-cal, high-protein, balanced)
• Or a mix of all types?

For now, here’s a set of detailed vegetarian recipes across breakfast, lunch, dinner, and snacks so you get variety:🌞 Breakfast – Veggie Chickpea Scramble

Serves: 2 | Time: 20 minutes

Ingredients:

• 1 can (15 oz) chickpeas, drained & rinsed --naut
• 1 tbsp olive oil
• ½ onion, finely chopped
• 1 bell pepper, diced
• 1 handful spinach
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1 tsp cumin powder---chimion
• ½ tsp chili flakes (optional)
• Salt & pepper to taste
• Fresh parsley or cilantro, chopped

Method:🥗 Lunch – Mediterranean Lentil Salad--linte

1. Mash chickpeas roughly with a fork (leave some whole for texture).
2. Heat oil in a skillet. Sauté onion, garlic, and bell pepper until soft.
3. Add chickpeas, turmeric, cumin, chili flakes, salt & pepper. Stir for 5–7 min.
4. Toss in spinach, let it wilt.
5. Serve warm with toast or rolled inside a tortilla.

Serves: 3–4 | Time: 30 minutes

Ingredients:

• 1 cup green/brown lentils (uncooked)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• ½ cup Kalamata olives, halved
• ½ cup feta cheese (skip for vegan, or use vegan feta)
• ¼ cup parsley, chopped

Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp oregano
• Salt & black pepper

Method:🍛 Dinner – Creamy Spinach & Mushroom Pasta

1. Cook lentils in salted boiling water (about 20 min) until tender but not mushy. Drain & cool.
2. In a large bowl, combine lentils, cucumber, tomatoes, onion, olives, and parsley.
3. Whisk dressing ingredients together. Toss with salad.
4. Top with crumbled feta before serving.

Serves: 4 | Time: 35 minutes

Ingredients:

• 300 g pasta (penne, fettuccine, or spaghetti)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 250 g mushrooms, sliced
• 3 cups fresh spinach
• 1 cup heavy cream (or coconut cream for vegan)
• ½ cup grated Parmesan (or nutritional yeast for vegan)
• ½ tsp nutmeg
• Salt & pepper

Method:🍪 Snack / Dessert – No-Bake Energy Bites

1. Cook pasta until al dente, reserve ½ cup pasta water.
2. In a skillet, heat oil. Sauté garlic & mushrooms until browned.
3. Add cream, nutmeg, salt, and pepper. Simmer 5 min.
4. Stir in spinach, let it wilt.
5. Mix in pasta + a splash of pasta water for creaminess.
6. Top with Parmesan or nutritional yeast.

Makes: 12 | Time: 15 minutes + chill

Ingredients:

• 1 cup rolled oats
• ½ cup peanut butter (or almond butter)
• ⅓ cup honey (or maple syrup)
• ¼ cup ground flaxseeds
• ¼ cup dark chocolate chips
• 1 tsp vanilla extract

Method:

1. Mix all ingredients in a bowl until sticky.
2. Roll into 1-inch balls.
3. Chill in fridge for at least 30 min.
4. Store in airtight container for up to a week.