Roasted Garlic and Zucchini Pasta Creamy Roasted Garlic and Tender Zucchini Pasta Delight Ingredients: 12 oz spaghetti or your favorite pasta 3 medium zucchinis, sliced into half-moons 1 whole bulb of garlic 3 tablespoons olive oil, divided 1/2 cup grated Parmesan cheese 1/4 cup fresh basil, chopped 1/4 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper, to taste Juice of half a lemon Directions: Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. While garlic roasts, cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add zucchini slices, season with salt and pepper, and sauté until tender and slightly caramelized, about 5-7 minutes. Once garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a bowl and mash into a smooth paste. Add the roasted garlic paste to the skillet with zucchini. Toss in cooked pasta and Parmesan cheese. Add lemon juice and red pepper flakes, if using. Slowly add reserved pasta water a little at a time to create a silky sauce, tossing until well combined. Adjust seasoning to taste. Garnish with fresh basil and extra Parmesan before serving. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 380 kcal per serving | Servings: 4 servings #roastedgarlicpasta #zucchinipasta #italianrecipes #pastarecipe #vegetarianmeal #comfortfood #easyweeknightdinner #garliclover #healthyrecipes #simplemeals #freshingredients #italiancuisine #homecooking #pastaideas #summerrecipes #freshbasil #parmesancheese #garlicflavor #veggiepasta #deliciousdinner Craving comfort food with a fresh twist? Try this Roasted Garlic and Zucchini Pasta—creamy, flavorful, and easy to make any night of the week!

Chef John's Chicken Kiev Golden Garlic Herb Butter Chicken Kiev Ingredients: 4 boneless, skinless chicken breasts 1/2 cup unsalted butter, softened 2 cloves garlic, minced 1 tablespoon fresh parsley, chopped 1 tablespoon fresh dill, chopped 1 teaspoon lemon juice Salt and black pepper, to taste 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup breadcrumbs 1/2 teaspoon paprika 1/4 cup vegetable oil (for frying) Fresh lemon wedges, for garnish Directions: In a small bowl, mix softened butter, garlic, parsley, dill, lemon juice, salt, and pepper. Shape into a log using plastic wrap and freeze until firm, about 30 minutes. Pound each chicken breast between two sheets of plastic wrap to about 1/4-inch thickness. Slice frozen herb butter into four portions. Place one portion in the center of each chicken breast. Fold in the sides and roll tightly, securing with toothpicks. Place rolled chicken in the fridge for 30 minutes to set. Prepare three shallow bowls: flour in one, beaten eggs in another, and breadcrumbs mixed with paprika in the third. Dredge each chilled chicken roll in flour, then egg, then breadcrumb mixture. Heat oil in a skillet over medium heat. Fry each chicken roll for 2-3 minutes per side, or until golden. Transfer to a baking sheet and bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until internal temperature reaches 165°F (74°C). Remove toothpicks, rest for 5 minutes, and serve with lemon wedges. Prep Time: 45 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes Kcal: 510 kcal | Servings: 4 servings #chickenkiev #herbbutter #chefjohn #crispychicken #homemadegoodness #goldenfried #garlicbutter #chickendinner #weeknightmeals #easydinner #butterchickenroll #comfortfood #classicrecipe #familydinner #kievstyle #europeanflavors #homecooking #herbsandspices #chickenrecipes #bakedchicken Crispy, buttery, and filled with garlicky herb goodness! My take on Chef John’s Chicken Kiev is bursting with flavor and comfort in every bite. A golden classic you’ll want to make again and again!

Roasted Cauliflower and Pesto Pasta Creamy Pesto Pasta with Roasted Cauliflower and Parmesan Ingredients: 12 oz pasta (penne, fusilli, or your favorite shape) 1 medium head cauliflower, cut into florets 3 tablespoons olive oil Salt and pepper to taste 1/2 cup basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese 2 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) Juice of 1/2 lemon Fresh basil leaves for garnish Directions: Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and golden brown. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant. Add roasted cauliflower to the skillet, stir to combine. Reduce heat to low, add cooked pasta, pesto, and lemon juice. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed. Stir in grated Parmesan and adjust seasoning with salt and pepper. Garnish with fresh basil leaves and serve immediately. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 450 kcal | Servings: 4 servings #roastedcauliflower #pestopasta #vegetarianrecipes #comfortfood #italianflavors #pastalover #easyweeknightdinner #healthyrecipes #basilpesto #veggielove #homecooking #meatlessmonday #freshingredients #lemonflavor #garliclover #plantbasedmeals #simpledinners #roastedveggies #parmesanlove #pastadishes Cozy up with this Roasted Cauliflower and Pesto Pasta Tender, golden cauliflower paired with fresh basil pesto makes every bite a flavor explosion!

Beef and Sage Stuffing Hearty Beef and Sage Savory Stuffing Ingredients: 1 lb (450g) ground beef 8 cups day-old bread cubes (preferably sourdough or French bread) 1 large onion, chopped 3 celery stalks, chopped 3 cloves garlic, minced 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage) 1/4 cup fresh parsley, chopped 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup chicken or beef broth 2 large eggs, beaten 3 tablespoons unsalted butter 2 tablespoons olive oil Directions: Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. In a large skillet, heat olive oil and butter over medium heat. Add onion, celery, and garlic. Sauté until vegetables are soft, about 5-7 minutes. Add ground beef to the skillet and cook until browned and cooked through, breaking it up with a spoon. Drain excess fat if necessary. Stir in fresh sage, parsley, thyme, salt, and pepper. Cook for another 2 minutes to let the herbs release their aroma. In a large mixing bowl, combine the bread cubes with the beef mixture. Pour in the broth and beaten eggs. Mix gently until all ingredients are evenly incorporated. Transfer the stuffing mixture into the prepared baking dish and cover with foil. Bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes until the top is golden and crisp. Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes Kcal: 380 kcal | Servings: 6 servings #beefstuffing #savorystuffing #holidayrecipes #comfortfood #sagerecipes #groundbeefmeals #easyholidayrecipes #familydinner #bakingrecipes #thanksgivingideas #comfortfoodrecipes #herbsandspices #classicstuffing #homecooking #mealprepideas #dinnerideas #breadsides #savorydishes #heartymeals #seasonalrecipes This Beef and Sage Stuffing is the ultimate comfort food for your holiday table — savory, herb-packed, and perfectly crispy on top!

Lemon and Arugula Chicken Pasta Zesty Lemon Chicken Pasta with Peppery Arugula and Garlic Ingredients: 12 oz pasta (penne or linguine) 2 boneless, skinless chicken breasts 3 tablespoons olive oil, divided 3 cloves garlic, minced Zest and juice of 1 large lemon 2 cups fresh arugula 1/4 cup grated Parmesan cheese Salt and black pepper to taste 1/4 teaspoon red pepper flakes (optional) Fresh basil or parsley for garnish Directions: Cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken 5-7 minutes per side until golden and cooked through. Remove from skillet, let rest, then slice thinly. In the same skillet, add remaining 2 tablespoons olive oil and sauté garlic for about 1 minute until fragrant. Add lemon zest, lemon juice, and red pepper flakes (if using). Stir to combine. Toss cooked pasta into the skillet with the lemon garlic sauce, adding reserved pasta water as needed to loosen the sauce. Add sliced chicken and fresh arugula, tossing gently until the arugula wilts slightly. Remove from heat, stir in Parmesan cheese, and adjust seasoning with salt and pepper. Garnish with fresh basil or parsley before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: Approximately 450 kcal per serving | Servings: 4 servings #chickenpasta #lemonpasta #arugula #italianfood #quickdinner #easyrecipes #weeknightmeals #healthyrecipes #freshingredients #garliclover #pastalovers #comfortfood #familydinner #foodie #homecooking #onepanmeal #simpleingredients #deliciousdinner #flavorfulmeals #freshherbs Brighten up dinner with this Zesty Lemon and Arugula Chicken Pasta! Tender chicken, peppery arugula, and fresh lemon create a vibrant, satisfying meal everyone will love!